List of All Articles with Tag 'life'

An advocacy group for journalists wants to get involved with Disney’s free speech lawsuit against Gov. Ron DeSantis

While there’s no way to guarantee you’ll completely avoid financial scams, there are steps you can take to reduce your chances of falling for one

Cruise operators are replacing oil-based fuel with liquefied natural gas to run their ships and pitching the shift

A London-based chef has apologised for what his peers branded a “rude” response towards criticism, after he faced backlash online for revealing the line-up of his kitchen team at his Notting Hill restaurant. Thomas Straker, who opened his namesake restaurant Straker’s in 2022, recently shared a photograph of his “chef team” comprising eight people, including himself. All eight members of the team pictured were white and male, prompting complaints from social media users who believed it did not reflect the diversity of London. Some comments claimed Straker’s team showed how the food industry was a “white boy’s club”, while others urged the restaurateur to provide chefs from minority groups a “safe place to grow as chefs”. Straker, who found fame by sharing his recipes and cooking videos on TikTok, responded to the negative backlash by commenting: “Honestly, people need to calm down. Firstly, there is a shortage of chefs/hospitality workers. Secondly, if you feel so passionately, please go and gather CVs of any chefs you think we’re missing in the team. Solutions not problems. Thank you.” However, his response has also been criticised as “rude”, with a number of chefs and other figures in the food industry weighing in on the online storm. He has since shared an apology via his Instagram Story. “On Friday night, I put up a post of my chef team and many rightly pointed out the lack of diversity in it. I am very sorry for my initial response, where some queried whether I take this issue seriously,” he said. “I am absolutely committed to ensuring diversity in my restaurants, unfortunately we aren’t achieving this in my kitchens currently and this is an area I know I need to improve on, making sure it is seen as a welcoming and approachable environment for all. Tom x.” Becky Paskin, a drinks expert who appears regularly on ITV’S Love Your Weekend, wrote on Straker’s original post: “Too often we say, ‘We only recruit on the basis of the best people for the job’ without any consideration the role bias plays in the selection process. “It’s been proven time and again that diverse teams are more creative, productive and successful. If every member looks the same and has the same background, you’ll find they’ll all think the same as well. Forming diverse teams is not only the right thing to do, it makes business sense too.” US chef Kenji Lopez-Alt, who is known for his book The Food Lab: Better Home Cooking Through Science, added: “Get off the social media for a week or so. Do some reflection. Talk to people who care about you and who you trust. Be better.” However, some people have defended Straker’s choice to hire who he wants in his team, and pointed out the staff shortage affecting the entire restaurant industry. Henry Tilley, restaurant manager at Native in London, wrote: “The industry is on its knees right now. There [aren’t] enough chefs or even [front-of-house staff] to go around as it is. We would love some applications for chef positions in our restaurants from female or non-binary individuals. The reality of the matter is we never get the applications so can’t be as representative as we’d like.” But Ben Mulock, executive chef of Balans in Soho, says the onus is on senior chefs to “solve the problem” of lack of diversity, instead of “asking others to solve it for us”. He told The Independent: “I am a white male executive chef, so it is my responsibility to push for an inclusive workforce, be that sex, age or ethnicity. They are not mutually exclusive – they are all important. “No, it’s not easy and at the moment, it almost seems impossible to recruit, but if we don’t try, we don’t move it forward. We always need to do better for this industry, and if we can’t do it in London, where can we?” While Straker’s post was not intended to stir controversy, the lack of diversity in his team has “shone a light on the broader challenges we face in kitchens these days”, Hannah Norris of Nourish PR said. “This is a classic case of an ill thought-out post,” she told The Independent. “Thomas Straker has issued what he believed was a photo of a group of confident, strong-looking chefs ready for service but didn’t think about the optics of the image and what it represented. “Whilst it was well-meaning I believe, a picture doesn’t lie. For whatever reason, he currently has no women or people of colour in his kitchen, so it all looks a bit ‘pale, male and stale’. Perhaps the reaction to this image will make Thomas think again a bit more carefully about who he wants to employ in the future.” The Independent has contacted Straker for comment. Read More The dish that defines me: Frank Yeung’s prawn wontons Between Brexit and Covid, London’s food scene has become a dog’s dinner – can it be saved? Prince William serves up vegetarian ‘Earthshot burgers’ to shocked diners Restaurant introduces ‘minimum spend’ that sees solo diners pay double to eat alone Restaurant with ‘tips are a privilege’ policy sparks intense backlash on social media How to make the Prince of Wales’s Earthshot burger

Following a record-breaking June, it’s fair to say summer has turned into a bit of a washout, with a deluge of downpours, while other parts of Europe are baking in unbearable heat. Unfortunately, the unsettled weather is set to continue, with the Met Office forecast for the next two weeks stating: “Showery conditions are likely, along with the risk of longer spells of rain and stronger winds at times too.” In the second half of August, we can expect: “A mixture of rain and showers for many areas… any prolonged dry and hot spells appear to be unlikely.” At the same time, temperatures haven’t plummeted completely, which makes deciding what to wear quite the conundrum at the moment. How do you keep cool and dry at the same time? Here’s what fashion experts recommend for wet weather during summer… Waterproof jacket When it’s too warm for a proper coat, a thin rain jacket with a hood is essential. Make a style statement in a bright colour or bold print, with trendy waterproofs that combine fashion and function. “A lightweight and compact rain jacket from Rains is always easy to style and perfect for carrying around for unexpected showers,” says Lesley Torson, co-founder of Trilogy Stores. “They look really sleek, so won’t ruin a good outfit, whilst still being really light and airy to keep you cool.” Amber Gordon, founder of fashion sourcing company Tailored Styling, recommends a see-through mac: “During Fashion Week, fashion editors and stylists will have a clear and structured raincoat they can whip on to keep their look from getting wet, that still allows people to see what they are wearing.” Regatta X Orla Kiely Summer Pack-It Jacket in Fuschia Passion Flower, £34.95 (was £70) Cotton Traders Moorland Rich Gold Waterproof Coat, £65; Wrinkle Free 3/4 Sleeve Stripe Jersey Top, £20; Women’s Ecru Coloured Stretch Jeans, £36 (accessories, stylist’s own) Lots of layers “Light layers are the best way to dress for summer rain,” says Torson. “Wear your raincoat with a cropped jean, or cotton or linen midi dress, and trainers to maintain a summery look, whilst being prepared for unpredictable weather.” The utility trend is also handy for rainy days – loose cargo pants are cool and practical. “Whip out your hoodies and wear underneath an oversized leather blazer,” says Gordon. “The different textures will make the laidback and comfortable fit feel super high-end.” Monsoon Wide Leg Cropped Jeans in Blue, £80 Sensible shoes Nobody wants soggy socks, which is why splashproof shoes are a must – trainers with a chunky sole will help stop puddle water from seeping into the seams. For seriously rainy days, only Wellington boots will do. “They’re officially back as a fashion staple, thanks to this unpredictable rain,” says Gordon. “To elevate the welly look to luxury, invest in a lighter colour, like a beige or cream Wellington boot. Wear with a bare leg and a floaty dress that will keep you cool and looking summery.” Dune London Truro Navy Side-Stripe Lace-Up Runner Trainers, £100 Don’t forget your hat A hat is the most important fashion accessory for keeping your hair dry and frizz-free. “Hats have become incredibly popular this summer, from denim hats, such as the Miu Miu denim cowboy hat, to summery straw hats,” says Gordon. A water-resistant bucket hat is on-trend and ideal for drizzly days. “A tanned leather bucket will go with most outfits,” Gordon continues. “Use hats to dress your outfits up or down, depending on your mood and as a bonus – you’ll barely notice the rain!” Accessorize Nylon Bucket Hat, £14, Simply Be

Designer Christian Cowan has done it again, with a creative garment for commuters everywhere. Enter, The Sweet Seat. The limited edition collaboration with Candy Crush Saga is inspired by the dreaded morning commute in the city. It offers a wearable seat adorned with bright colours and shapes taken from the popular game. Cowan, best known for his bold and unexpected collections, has worked with Candy Crush to put his playful and humorous touch on the Sweet Seat, bringing it to life in a way that doesn’t compromise fashion for comfort. His approach provides a sweet solution that puts the fun back in functional. With campy and Candy-tastic designs, the piece blends Cowan’s creativity and high fashion prowess with Candy Crush’s world of fun colours, candies and patterns. Sign up for our free Indy100 weekly newsletter "This piece is inspired by the fun that Candy Crush brings to mundane tasks like commuting," Cowan said. "Public transit could use a dose of glamour, especially in New York City and London, and the Sweet Seat brings that glamour in a fun, fashionable, and over-the-top way. What I love about this collaboration is that it brings a joyful solution to an everyday problem in a way that’s both out-of-the-box and camp." The Sweet Seat features a tear-drop silhouette garment that can be worn solo as a dress, or over the top of an outfit as an accessory. Functionally, the garment works like a bean bag, the wearer can literally sit back and take a seat anywhere they’d like. "Our loyal fans who play Candy Crush on the go love the colour and fun that we bring to their everyday lives," said Luken Aragon, VP of marketing at Candy Crush Saga. "Whether they’re waiting in a long queue or battling the daily commute - without a seat, we want to be able to help bring them that joy and vibrancy to their day so that nothing gets in the way of levelling up. Collaborating with Christian to bring to life the candies that these players know and love - and can now wear - has been truly divine." This limited-edition item is available for purchase for $1,000 / £786.92. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

The Prince of Wales has teamed up with popular YouTube channel, Sorted Food, to create the first Earthshot Burger. The veggie burger was created with Earthshot Prize-winning products, and a video posted on YouTube shows William handing out meals from a food van in central London with the Sorted Food chefs. The burger, filled with vegetables, spices, pickles and finished with a minty vegan mayonnaise, was developed by the sustainable packaging start-up Notpla (winner of the Build A Waste-Free World category), environmentally-friendly stove company Mukuru Clean Stoves (winner of the Clean Our Air category), and Kheyti’s Greenhouse-in-a-box, winner of the Protect and Restore Nature category. The collaboration is part of The Earthshot Prize’s new partnership with YouTube, to encourage users to create more content around climate change. Here’s how you can make your own at home… The Earthshot Burger Ingredients: (Serves 4) For the pickle: 1 cucumber, 2mm slices 1 mouli, peeled and cut into 2mm slices 200ml white wine vinegar 75g caster sugar 1tsp chilli flakes 1tbsp coriander seeds ½tbsp fennel seeds 1tsp mild chilli powder 1tbsp ground coriander seed 1tsp garam masala For the burger mix: 6tbsp vegetable oil 2tsp cumin seeds 1tsp mustard seeds, brown 1 red onion, peeled and finely chopped 6 cloves garlic, peeled and minced 40g ginger, finely chopped 2 green chillies, finely sliced 1tsp turmeric 1 red pepper, deseeded and sliced 200g white cabbage, shredded 200g cauliflower, finely chopped 100g green beans, finely sliced 500g white potato, steamed and cooled 30g coriander leaves, chopped For the sauce: 200g vegan mayonnaise 60g coriander 20g mint, leaves only 20g ginger, peeled To serve: 4 burger buns, sliced and toasted Method: For the pickle: 1. Place the sliced cucumber, mouli and one tablespoon salt in a large mixing bowl and mix well. Allow to sit for 30 minutes. 2. Add 400 millilitres water, vinegar, sugar and spices to a medium saucepan and bring to a simmer over a high heat. Once simmering, remove the pan from the stove. 3. After 30 minutes, tip the salted cucumber and mouli into a colander and rinse under cold running water then add them to the warm pickle liquid. Stir well and allow to cool. For the burger mix: 4. Heat the oil in a large saucepan over a medium heat. Add the cumin seeds and mustard seeds and fry for two minutes until fragrant and starting to pop. 5. Add the onion, garlic, ginger and chillies, along with a pinch of salt and continue to fry, stirring occasionally for five to seven minutes until the onion is starting to colour. 6. Tip in the spices and stir to combine. 7. Tip in the sliced pepper and continue to cook for five minutes until the pepper softens and releases its liquid. 8. Add in the cabbage, cauliflower and green beans, stir everything together and cover the pan with a lid. Allow the vegetables to soften for five minutes. 9. Coarsely mash the potatoes in a bowl and then add them, along with the coriander to the pan. Stir everything together and taste and adjust the seasoning. You are looking for a thick mashed potato texture. 10. Remove the pan from the stove. For the sauce: 11. Add the mayonnaise, herbs, ginger and a generous pinch of salt to the jug of a blender and puree until smooth. Taste and adjust the seasoning. To serve: 12. Divide the mashed potato and vegetable filling between the toasted buns. Top each with a couple of pinches of pickled vegetables and finish with the herb sauce. Read More ‘Nicely cooked’: Watch moment Prince of Wales serves burgers to surprised diners in London The dish that defines me: Frank Yeung’s prawn wontons Seann Walsh explains reason behind his ‘strange request’ at restaurants

The air travel boom in the US appears to be fading. Purchases by US consumers directly from major

When fashion designer Priya Ahluwalia walked into the dress rehearsal of her autumn/winter 2023 London Fashion Week show in February, she couldn’t stop crying. Titled Symphony, the show was staged at a formerly baroque church hall, with models walking to jazz-infused renditions played by pianist Insxght and saxophonist Solaariss. “I was just so emotional,” the 30-year-old founder and creative director of Ahluwalia says. “It was like the culmination of a big deep dive coming together. That’s how I felt.” Ahluwalia rediscovered the music of her youth when designing the collection. “I don’t like to do things in an obvious way,” Ahluwalia admits. “As life changes, you listen to different things at different stages, so I thought about the visuals of what music sounds like when designing Symphony. “I Will Always Love You by Whitney Houston was on the radio when I was born. So my mum finds that song really special and played it to me a lot. Sade’s Kiss Of Life was quite informative, and 50 Cent was also in there too. I remember getting one of his albums when I was 10 and thinking it was phenomenal. I also thought a lot about Prince, Queen, Freddie Mercury and even traditional Punjabi music.” Sound waves and musical notes inspired the lasered print on denim, jacquard patterns on mohair knitwear and track tops with accompanying shorts. Earthy shadows, reds and ochres were taken from the colours of album covers and illuminated cotton separates. Ahluwalia launched her eponymous fashion label in 2018 after graduating from the MA Menswear course at the University of Westminster, combining her dual Indian-Nigerian heritage and London roots, while also exploring the potential of vintage and surplus clothing. Around that time, Ahluwalia visited her father in Nigeria and says she noticed “paupers” wearing secondhand clothing from the UK. “I was really confused and started to ask questions about it,” she says – and it led to the publishing of her first book, Sweet Lassi, exploring the secondhand clothing industry in the Global South. “Finding ways for people to cherish their clothing forever has always been important to me,” Ahluwalia says. “Microsoft and I worked on a platform called Circulate in 2021, where we use AI to crowdsource and categorise people’s unwanted clothing. But now, I think consumers really see the value in learning about the things that happen behind the scenes of the clothes they are purchasing.” It’s why individual garments from the Symphony collection feature Digital ID technology — created and connected by the EON Product Cloud platform, powered by Microsoft Azure. Ahluwalia customers can scan with their mobile phones to discover their item’s unique story, including the design inspiration, production processes and origins of the sourced materials, helping consumers better understand how their clothes can be resold, reused and recycled. “This gives us the opportunity to really share exclusive content and information about a product. As a contemporary luxury brand selling items that are around £400, it’s important to provide our customers with more value and share the stories behind their clothes, whilst encouraging them to engage with sustainability.” But Ahluwalia doesn’t want to be pigeonholed as a sustainable designer. “I’m so much more than making the right choices,” she says. “I’m a designer first and foremost, who is also a creative director, filmmaker of Joy and Beloved, who works sustainably to explore and redefine the inherent beauty of blackness [and brownness] through an authentic lens. “The vision is that one day someone would be sitting on Ahluwalia in their front room, watching it, wearing it, smelling it and eating it. A whole 360. I would love Ahluwalia to be an example of how ideas that are not so rooted in Eurocentric values are expandable and amazing on a global stage for people to interact with in a global sense, like we see with many traditional European [fashion] houses.” So what’s next for the fashion house? “We’re doing a show at London Fashion Week in September, but I can’t tell you anything about it. The only thing that I can tell you is that we’re holding the show at the British Library, which I’m really excited about.” Discover more about Ahluwalia’s partnership with Microsoft and EON here: Ahluwalia Symphony Unlocked | Microsoft Unlocked. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Experts reveal why you keep waking up at 4am, and how you can prevent it 10 last-minute gardening jobs before you go on holiday How often should you wash your bra?

Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. There is a family scene I would love to engrave into my memory that involves my father, myself and my son, all making prawn wontons in one kitchen. Prawn wontons are so simple, like all good dishes, and they have a really special place in my heart. I have very fond memories of making them with my father, who is from Hong Kong, when I was growing up and it is my favourite dish. Now, it’s my five-year-old son’s favourite dish as well and he’s the same age I was when I first started making prawn wontons with my father, so it makes me excited to share the dish with him. When my son was younger, his Ye Ye (grandfather) would bring homemade wontons whenever he came over to my house in Peckham. But just recently, we were over at my parents’ home, and he made his first wonton. We were all very proud! It’s so nice because it’s a dish that has run right through my family, it was brought and championed here by my dad. He moved here in 1975 and has the classic first-generation immigrant story. He worked three jobs, moved around a lot, saved money and opened his first restaurant in 1985, 10 years after arriving in England. He finally retired in 2017, but he couldn’t get away from my restaurants. I opened my own establishment, Mr Bao in Peckham in 2016, and then Daddy Bao in my father’s honour. Even now when he comes around to visit, I make him talk more about restaurants. I think he enjoys it, though, and it reminds him of home. That’s really important now because ever since the 2019-2020 mass protests in Hong Kong, the country is a sad place at the moment if you’re from there. But it’s still an amazing place. My favourite part about making wontons from scratch was always the time spent with my dad. The chit chat between us, me kneeling on a stool and him standing at the counter. My hands were not as dextrous at that age and I certainly wasn’t practised, but he would be there to help show the right way to make the little parcels and finish them up for me. The bonding moment is what I cherish the most. Mum is English and she got involved too, she is actually amazing at it. Prawn wontons are also part of Christmas time for my family. Our big tradition is to have a massive steamboat on Boxing Day, which most people of Chinese descent will be familiar with. It usually involves a big, steaming pot of soup on a constant boil, and everyone sits around the table cooking fresh, raw ingredients in it and eating as they go. Prawn wontons are a big, big part of that meal for us, especially now that we have a couple of young kids running around at Christmas time, they really love it. The thing I remember most about making wontons with Dad is the filling. He has his own method for making the prawn mince that goes inside the parcels. He gets his prawns and chops them up, mixes them with any additional ingredients like garlic, and then he would make me pick up a handful of the mixture and throw it back down onto the chopping board, pick it up and throw it back down. It somehow aerates the mince and softens it, and makes it stickier so there aren’t big chunks of prawns floating around. I haven’t really adapted Dad’s recipe for myself, aside from the type of dipping sauce I like to have with them. We keep it very traditional. Oh, I suppose I do have a slight modification, actually. I like to mix gambas (white) prawns from the southwest coast of Spain with North Atlantic shrimps, which are tiny, tiny little crustaceans the size of your nail. They have got a really good flavour. I like to chop those up into the mince with the bigger prawns, add a bit of salt and white pepper, stir it through and then do the throwing method as my dad does. We usually make our own wonton skins. In a pinch, we’ll use shop-bought ones, but when we know we’ve got time we’ll make our own. At the moment, Dad makes handmade dumplings with my sister for her business so they have a dumpling skins machine – but we used to make them by hand, old-school style. He would roll them out because he could get the thickness of the skins right. It wasn’t possible when I was young as I had no idea and was clumsy! They have to be thin, but not so thin that they break or the wontons will open up in the water. It’s something I haven’t managed to master, but there’s still time. Some places don’t even use the regular wonton skins, and they are still amazing. One of my favourite restaurants ever was in Hong Kong – it has closed down now – but it was a hole-in-the-wall type of place that served two types of wontons: classic wontons or fish skin wontons. That was their entire menu. They used fish skins instead of pastry skins to wrap their wontons, and they were something like £1.20 for a bowl at the time. It was definitely the best meal I had with Mum, Dad and my sisters in Hong Kong. The wontons get boiled for two minutes. You can make a wonton soup with a base stock, using ginger, spring onions, salt, pork bones. Boil that down and skim off the top. Or, you can dip the wontons into a chili garlic sauce, which is how my dad likes – although another way I differ from Dad is that I like to add black vinegar to the sauce of soy sauce, garlic and chili, to add an extra layer of acid. You can also eat them as they are, they are completely delicious. My stomach is rumbling as I think about them. As my son gets older, it will be really nice to be able to make wontons altogether, the three generations of us at the kitchen island, chatting away. That’s what I’d like my son to take away from those sessions, the memory of doing it with his Ye Ye and me. I’d also like him to, in time, be able to link quality to food and what you’re putting in your body. I want him to understand that even though it’s so easy to go to the shop and buy something, everything starts out as a living thing. A prawn is an animal and a chive is a real plant grown in the soil. You don’t have to make it yourself and you should go to restaurants to support them, but when you do go, you’ll have a better appreciation for it. Frank Yeung is the chef-owner of Mr Bao and Daddy Bao in London. Read More The dish that defines me: Alex Outhwaite’s Vietnamese bun cha The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup In Horto: Hearty, outdoorsy fare in a secret London Bridge garden Five dinner ideas from around the world to try this week Hi Barbie! Nine cocktails inspired by the doll’s most iconic outfits

A mum who was diagnosed with Crohn’s disease aged 13 and had to have her colon removed eleven years later as it became pre-cancerous, giving her a “second chance at life”, is now an influencer bearing all to show it is possible to “live a beautiful, normal, happy life” with a stoma bag. Meghan Cary Brown, 31, a stay-at-home mum and content creator, from Charlottesville, Virginia, in the US, spent most of her teenage years in “so much pain” and had to “deal with bullying as well as being sick”. At 24, the mum of two, to Cora, three, and 23-month-old Colin, was told her colon was precancerous, causing her to “collapse on the floor crying”, just eight months after she had married Thomas Brown, now 31, a project manager. Meghan was in a “very dark place” and was “overcome with sadness” at the thought of getting cancer, so with some encouragement from her doctor, had her colon removed and had a stoma bag fitted. One year later she created an Instagram page, and more recently a TikTok, to share her story and raise awareness about life with a stoma bag with thousands of followers. Her postings include an open discussion of her experience, sharing bikini pictures and openly explaining she has worn “beautiful lacy wraps” for stoma bags in intimate moments with her partner, and it has “served as a healing mechanism” to make her realise she needs to “stop worrying so much” about the opinions of others. “I started posting as I wanted people to see that you can live this beautiful, normal, happy life with an ostomy bag, and when I was researching it I couldn’t see anyone my age talking about it,” she told PA Real Life “But the other reason was that it almost served as a healing mechanism for me – I think it was really powerful to just put myself out there on the internet. “Like, this year at the beach for the first time I wore a bikini with my bag on show and it felt amazing – I just thought life is too short.” After Meghan was diagnosed with Crohn’s disease she had to be home-schooled for a year because she “could not even get out of bed”. Meghan said: “My parents would find me lying on the bathroom floor because I could not get up and walk to the bed, I was in so much pain, and I had so much fatigue. “But it was also hard because since I was home-schooled, we didn’t have social media or anything, so no-one knew where I was, and there were lots of rumours spread about me – I had to deal with bullying as well as being sick.” Meghan was put on lots of different medications and had to deal with their side effects, such as giving her a “big moon face” as she retained water. She said: “I can remember having to get clothes three times my size and just breaking down crying. “That’s really difficult when you’re a teenage girl.” One year later Meghan was “in remission” for Crohn’s and was able to return to school. She continued taking “maintenance medication” which kept her symptoms at bay but, when she was in her first year of university, she began getting sick again. She explained: “I fell out of remission and it turned out I formed antibodies towards the drug I was taking so it was no longer working. “I had to inject myself at home while in college so it was really difficult.” Meghan also had to have regular hospital visits and aged 24, eight months after getting married, a routine colonoscopy showed that her colon was pre-cancerous. She said: “When they told me I had high-grade dysplasia deep within the tissue of my colon, and it was pre-cancerous, I was heartbroken. “I can remember standing in the kitchen when my doctor told me this over the phone, and it made me collapse on the floor crying because when you hear that word, cancerous, all you can think is that you’re going to die. “It was terrifying.” At the follow-up appointment Meghan was told she could have routine checks to make sure the cancer was not progressing or have her colon removed. She said: “I was adamant that I wasn’t going to have my colon removed – I thought my life would be over if I had that done. “I was in a very dark place and I was overcome with sadness. “But when I told my doctor my decision, he explained that I could have it removed now, or in a few years’ time I could be a mum with young children and have cancer. “That just put things into perspective for me – it made me realise it’s not just about me, so I decided to have it removed.” From that moment on, Meghan decided to live her life to the full. She said: “I decided I was going to look at this as my second chance at life – I had already been incredibly sick for 10 years – I told myself I was going to look at this as a positive thing. “Before, there were so many things I couldn’t do, like I had so much anxiety riding in a car because I couldn’t control my bowels and I was so worried that I wouldn’t be able to find a bathroom.” It took Meghan a few months to get used to having a stoma bag, and she explained what it is like day-to-day: “I change the whole system appliance every three to four days, and throughout the day I have no feeling. “I don’t have the urge to go to the bathroom, it just happens. “Throughout the day I’ll just go to the bathroom and empty my bag – I do this around six to eight times a day.” Meghan also had to adjust to having a stoma bag while being intimate with her husband. She said: “I wore beautiful lacy wraps made for people with bags, with a pocket to tuck it in, as it helped my body image because I felt pretty. “But honestly, now I’ve had my ostomy bag for almost seven years, we’re so comfortable with one another – if anything ever happens during intimacy, we just can laugh it off and move on.” One year after having her bag fitted she decided to create an Instagram account to share her story, where she now has more than 14,100 followers, and a further 19,400 followers on TikTok. Meghan said: “It really puts life into perspective and really made me realise life is so short. “I need to stop worrying so much about the opinions of others, or what other people are going to think – making my Instagram account made me realise this too. “I’m just so happy to be happy and healthy.” Read More Charlotte Dawson gives birth to her and Matt Sarsfield’s ‘rainbow baby’ How to sleep during hot weather, according to experts How to keep your pet safe and healthy during a heatwave Charlotte Dawson gives birth to her and Matt Sarsfield’s ‘rainbow baby’ How to sleep during hot weather, according to experts How to keep your pet safe and healthy during a heatwave

Ever find yourself awake, staring into space at four in the morning? Is it just a bad habit, or is there something more sinister going on? And why does it always seem to happen at 4am? “We start to experience less deep sleep after around four to five hours,” says Lisa Artis, deputy CEO of The Sleep Charity, who have partnered with Simba mattresses. And once we’re in that lighter sleep faze, we wake much more easily. If you generally fall asleep around 11pm – which is a very common bedtime, 4am wake-ups are more likely. And there are many factors leading to these inconvenient stirrings. Hormones “Sleep is guided by our internal clock or circadian rhythm. One of the most significant and well-known circadian rhythms is the sleep-wake cycle,” Artis continues. “Sleep is regulated by the levels of two hormones: melatonin and cortisol, which follow a regular 24-hour pattern. Melatonin assists you in dozing off, while cortisol helps get you up, and keeps you awake,” she explains. Keeping an eye on your hormones is important in preventing those late-night wake-ups. “Engage in calming activities before bedtime, such as reading, listening to soothing music, or practising relaxation techniques, like deep breathing or meditation,” says Dr Mariyam H. Malik, GP at Pall Mall Medical. Equally, pop your phone down for a bit. “Blue light from electronic devices can suppress melatonin production. Try to avoid screens for at least two hours before bedtime, or use blue light filters. It is best to charge them in a separate room overnight,” Malik adds. Diet Caffeine, heavy meals, alcohol, sugar, and a lack of magnesium or B vitamins could lead you to have a more disturbed night’s sleep, according to Malik. Sugar and carbohydrates may have a particular impact. “A diet high in sugar and refined carbohydrates can cause blood sugar fluctuations, leading to wakefulness during the night,” she says. “It’s unlikely you’ll feel hungry in the middle of the night if your blood sugar dips,” notes Artis, “but to reduce ungodly hour awakenings, trial alternatives for your last meal or snack of the evening. Instead of carb or sweet-based snacks, opt for protein-packed and magnesium-rich foods, like hard boiled eggs, cottage cheese, pumpkin seeds, spinach, dark chocolate, cashews, chicken thighs or turkey.” Protein can take the edge off your night-time hunger, she says, while magnesium is known to support sleep. Needing a wee Do you wake up needing to wee at the same time every night? “Try not to drink excessive amounts of fluids before bedtime,” advises Malik. “It’s important to stay hydrated, but try not to drink anything for around two hours before your usual bedtime. Go to the toilet before you go to bed to empty your bladder. ” Age and life stage “Sleep tends to become more disrupted as people get older,” Malik explains. “Sleep patterns change with age, and various factors can contribute to sleep disturbances in older adults. Some common reasons for sleep disruption in the elderly include changes in your circadian rhythm, decreased melatonin production, medical conditions or medications, and potential sleep disorders.” It can also affect women during the perimenopause. “The reproductive hormones – oestrogen and progesterone – are entwined with the sleep and relaxation hormones, melatonin and serotonin,” says Artis. “When oestrogen begins to fall before and during menopause, it can create a disturbance in the sleep-promoting hormone melatonin, meaning it can’t properly balance out cortisol. When this happens, the ability to fall and stay asleep is affected.” Recurring hot flushes, night sweats, dry skin, and low libido can signal waning oestrogen. Artis advises incorporating foods with high levels of phytoestrogens into your diet throughout the day to help with this. “Phytoestrogens imitate the natural estrogens found in your body. As a consequence, they can bind to your body’s oestrogen receptors and produce similar effects.” Try lentils, kidney beans, chickpeas, tofu, edamame, spinach, cauliflower and broccoli. Worrying Stress is not good for sleep. One study by Bupa even found that 32 million Brits wake up worrying about their health at precisely 4:05 am. The report, which surveyed 4,000 British adults, revealed that more than three-fifths of us wake up in the middle of the night. If you are finding yourself awake at all hours worrying, or waking up with stressful dreams, there are a few things that may help. “Keep a journal by your bedside and write down your worries before going to bed. This practice can help get your concerns out of your mind and onto paper, making it easier to let go of them temporarily,” says Malik. You may also want to “engage in mindfulness or meditation exercises before bedtime. Mindfulness can help you focus on the present moment, reducing anxiety about the past or the future.” Read More Men have a problem – and it won’t be solved by either Andrew Tate or Caitlin Moran Elon Musk reacts to ex-wife Talulah Riley’s engagement to Thomas Brodie-Sangster Thomas Brodie-Sangster references Love Actually in sweet engagement announcement with Talulah Riley Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live