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When Michel Sadelain began his decades-long quest to genetically modify immune cells to fight cancer, his peers dismissed his ideas as absurd and even his mother...

When you chow down on a banana, you might often see a black bit at the end and it looks a bit gross. But what is it? Some people think it is the seed, but these are found down the middle, if at all, as the Cavendish variety of bananas, which is commonly sold typically doesn’t produce any seeds. It is actually something completely different. Bananas are technically berries and the black bit is the nub of the flower from which the giant banana berry grew. Bananas grow on trees in bunches, and the end is actually the top of the fruit while the hard stalk is the bottom. But given most people eat bananas by snapping off the stalk first, the residual flower nub is left at the end. This black bit is entirely edible but people often throw it away because it has a tough texture and a bitter taste. So now you know, there is nothing stopping you from getting one of your five a day. Sign up to our free Indy100 weekly newsletter 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.

HOUSTON--(BUSINESS WIRE)--Sep 14, 2023--

The awe-inspiring entries to the Ocean Photographer of the Year 2023 contest have been released.

Plus-size model Ashley Graham took to the runway in a glamorous corset for the Harris Reed show. The show marked the informal start of London Fashion Week – officially running from September 15-19. Graham donned a black gown with a shimmering gold corset and a sweeping shawl, as part of the 10 look show. This isn’t the first time Reed has worked with Graham, 35, having dressed her in a sculptural pale pink and black gown for the 2023 Met Gala. Reed’s catwalks are typically dramatic – previous shows have had performances from actor Florence Pugh and singer Sam Smith – and this season was no different. Entitled ‘Duet’, the collection was inspired by Old Hollywood styles, mixing together masculinity and feminity. Designs on the catwalk used deadstock black velvet and white duchess satin with pops of gold, and played around with exaggerated proportions. One of the standout looks of the show was a black and white evening gown with statement shoulders and a revealing low cut-out at the back – which could have been inspired by the low-slung ‘bumster’ trousers popularised by Alexander McQueen in the Nineties. The largely monochrome nature of the collection was punctuated by metallic accents, with silver and pearl half-moon breast cups on one look, showcasing Reed’s partnership with London-based jewellery brand Missoma. The show was accompanied by vocals from Cosima, a Peckham-born singer-songwriter who wore an off-the-shoulder black and white gown to perform. Watching front row at the Tate Modern in London were activist and model Monroe Bergdorf, Game Of Thrones actress Maisie Williams and Bridgerton’s Charithra Chandran. The show was inspired by Virginia Woolf’s 1928 historical novel Orlando, often seen as one of the earliest representations of trans identity in English language literature. Reed cited the quote: “Different though the sexes are, they intermix. In every human being a vacillation from one sex to the other takes place, and often it is only the clothes that keep the male or female likeness, while underneath the sex is the very opposite of what is above.” Backstage, Reed expressed the need for LGBTQ+ representation. “It’s more important today than ever, because we are seeing so much more hate on the streets. I think it’s getting rapidly more aggressive and more unsafe to be queer and queer presenting in the city,” the Evening Standard reported him as saying. “Casting trans and non-binary individuals in my show potentially runs the risk of turning off some of my Middle Eastern and Asian clients. “As a designer, I walk a very fine balance of not offending too many people to equal sales and build my brand, but I still need to stand behind my messaging.” Reed’s designs are often concerned with gender fluidity and theatricality, both at his eponymous label and in his role as creative director of French fashion house Nina Ricci. In January 2024 he will publish his first book, called Fluid: A Fashion Revolution. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Football legend Michael Owen: My four kids all have opinions about my fashion choices How homeowners are creating pet-specific stylish spaces Sex Education season 4: How vintage finds help characters get their unique style

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First, they came for our energy bills. Now, they’re waging war on our beloved fish and chips. When will the tyranny end? Probably not any time soon and certainly not in Padstow, where Rick Stein has decided to add a £2 surcharge for extras like gravy, curry sauce and aioli at his fish and chippy. Apparently even celebrity can’t protect you from “food inflation, energy costs and rising wages”. Naturally, all hell broke loose among Padstow punters, who were outraged at the additional cost to their already £20 order. “I’ve always felt that there’s something of the night about him,” one decried. “Let’s boycott it,” exclaimed another. Let me add an unpopular opinion to the opprobrium. Back off, penny pinchers. Ketchup doesn’t come for free just because you decided to dine at Stein’s. It’s a product like any other, and it comes with a price. Why should Stein, or any other restaurant, have to pay it? As a restaurant critic, I’m aware that dinner is getting quite dear. But my advice for anyone complaining about prices is: have some perspective. My initial thoughts on hearing the news from Padstow were twofold. Firstly, if you don’t want to pay upwards of £20 for fish and chips, why don’t you just… go somewhere else? Stein’s is hardly the only joint in town. It’s also not the highest rated so if you are splashing the cash, splash it elsewhere. Secondly, what do people expect? Prices are going up in every aspect of our lives. Restauranteurs aren’t immune to that – they face exactly the same problems we do, if not more. The only thing alarming about the news is that even a brand as big as Rick Stein’s is struggling to survive. For a sachet of Heinz mayonnaise, sure, Stein should probably suck it up (though I imagine that, too, costs more these days). But is it so far-fetched to charge for condiments that are made in house, on the day, with quality ingredients, by trained chefs? Yes, Stein could just plonk it onto his already extortionate prices (£16.95 for cod and chips? You must be joking), but I imagine you might have a thing or two to say about that as well. At least he’s giving you the choice of paying for condiments at all. If you replicated the recipe at home, I’d be surprised if you could get the ingredients for under £2 in the supermarket. That perspective should extend to the impact our changing climate has had on fishing. We’re catching far fewer fish, which has driven up the price of a catch by 11 per cent in the last year. Politics also plays a role, where tariffs on Russia, which previously supplied 40 per cent of white fish in the UK, have forced fishermen to cast their nets elsewhere. The cost of vegetable oil has also gone up by 80p per litre. Given the fish and chip industry uses somewhere in the region 100,000 tons of the stuff, that’s an enormous cost for restaurants to shoulder. Even potatoes are heading upwards of £400 per ton due to increased fertiliser costs and the impact of last year’s hot summer. Then there’s the energy crisis – businesses don’t enjoy a price cap. You can see what I’m getting at. It’s a perfect storm. While arguments that a business as big as Stein’s should be able to absorb the costs somewhere in the empire are totally fair, the news reflects the struggle of all restaurants to reconcile spiralling costs with diner expectations. Earlier this year, Mandy Yin, owner of London laksa bar Sambal Shiok, responded to complaints from diners that prices were too high with a detailed breakdown of how much it costs to produce a single dish. From a portion of their £13 fried chicken, the business only makes 30p. This whole debacle also reminds me of a conversation I had recently with Charlie Bigham, a household name mainly for his boujie “ready meals” (he despises the term). When I asked him to justify why his fish pie now costs around £10 for two people, he gave me the usual spiel about rising costs etcetera, then asked: but why are we so obsessed with paying less and less for food? If we care about the quality of the produce, the impact on the environment and fair pay for the people that work in the industry, shouldn’t we be prepared to pay a bit more? For those lucky enough to be in the contingent that can afford fish and chips, £2 curry sauce might not be the hill to die on. Don’t get me wrong: I think it’s outrageous. But I don’t blame the restaurants. Next time you’re in Padstow, a little understanding, perspective and kindness would go a long way. Read More London’s best new restaurants: From Spanish-Welsh fusion at Mountain to British kitsch at 20 Berkeley The dish that defines me: Michele Pascarella’s Neapolitan ragu Is bottomless prosecco going to be killed off by climate change?

Sebastian Vettel refused to rule out a return to F1 when questioned about the likelihood of a dramatic comeback. The four-time world champion retired at the end of the 2022 season after two years of frustration at Aston Martin. The finale to his stay in the sport was a far-cry from the glory years, namely with Red Bull with four straight titles from 2010-2013, as well as championship tilts with Ferrari. But Vettel, 36, admits he “can’t exclude” the prospect of a return in the future, when asked by Sky F1’s Martin Brundle whether he would return to the grid in a similar manner to the likes of Fernando Alonso and Kimi Raikkonen. "I can’t say no, because that you don’t know," the German said. "I think it’s something that if you asked all of them, probably some of them would have said ‘no’. And some of them I don’t know, but in the end all of them came back, so I can’t exclude it. "It probably will depend much on when, and obviously it’s not endless, because 36 is not like, ‘yeah in 10 years’ time’. "Maybe I think about it then time has passed but it will depend on the challenge, whatever, but it’s not in my head right now.” A 53-time race winner, Vettel made his F1 debut in 2007 before claiming his first victory at Monza with Toro Rosso in 2008. Yet his last three seasons in the sport – one with Ferrari, two with Aston Martin – saw him finish 13th, 12th and 12th again in the Driver Standings, though did see him take on roles as a climate activist and LGBTQ+ rights campaigner. "I’m enjoying the sort of outlook of the challenge of what to do next,” Vettel added. “It will be the way I see it, the biggest challenge for any racing driver and the biggest challenge for any sportsman, sportswoman, what do you do after? "Because naturally you will be like 30-35, 40-45 - depending on your sport and discipline. And then what? "There’s a lot of life left and life can be great even though you’re not racing, you know, the absolute limit in the fastest car in the world, but you can still do lots of great things that give you great pleasure." Vettel was speaking to Sky ahead of this weekend’s Singapore Grand Prix, where the German won his final race of his F1 career in 2019. Read More Farewell Sebastian Vettel, a four-time F1 champion who stood for something bigger than racing How does Max Verstappen’s win-streak compare to fellow record-holder Sebastian Vettel’s? Alfa Romeo confirm driver line-up for 2024 F1 season F1 Singapore Grand Prix: When is practice on Friday at Marina Bay? Red Bull chief apologises to Sergio Perez over ‘offensive remark’

Tyra Banks is modelling again, this time for Karen Millen.

Alana Hadid walked for Elene Velez at New York Fashion Week.

Luxury-goods companies face the risk of disappointing sales growth in China that will weigh further on their stock

Kris Jenner has filed to trademark her name for use on items including loungewear and jackets.