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After clamping down on food stamps in the debt ceiling deal, House Republicans now want to take a whack at WIC, the food assistance program for low-income women, infants and young children.

Lewis Hamilton’s “frustrated and confused” Mercedes team are in survival mode, leading Formula One pundit Martin Brundle has claimed. Hamilton finished fourth, two places ahead of team-mate George Russell, at Sunday’s Belgian Grand Prix, while Red Bull’s Max Verstappen wrapped up his eighth straight win. Although Mercedes are second in the constructors’ championship heading into the sport’s summer break, Hamilton appears no closer to ending his 35-race losing streak. The seven-time world champion was also dealt a major blow in Spa-Francorchamps after an upgrade – which included new sidepods and a revised floor – appeared to contribute to the return of porpoising. Speaking after the race, Hamilton said his Mercedes was bouncing “everywhere” and said the sensation was reminiscent of last year’s car – a machine which carried him to the poorest championship finishing position of his career. “Mercedes will be very frustrated,” said Brundle, 64. “Their car is on a knife edge to set up, to understand and to drive. “They are surviving the season, as they did last year, and making the best of a bad situation because they are a great team. “But I would imagine they are confused with this car. They promise a great result, get something special, then go to the next race with upgrades and fall off the pace.” Mercedes have claimed just one victory in the past 19 months. Their poor form is a far cry from the dominance which saw them secure an unprecedented eight consecutive constructors’ titles. And Russell revealed the Brackley team have been drawing creativity from their once all-conquering machines. “We are working really hard on the characteristics for next yea, and we are looking a lot at how the previous generation of cars were for Mercedes, the glory years, and using that as inspiration,” said Russell. “Clearly they were some of the best cars in history. So that is giving us some pointers of where we need to aim for. “I am sure we will be strong in the second half of the season. We have some little things coming after the break and I am confident we will secure second in the team championship and close the gap to Red Bull.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen taunts F1 rivals with ‘pit-stop training’ offer Max Verstappen beats Oscar Piastri to sprint race pole in Belgium How Max Verstappen and record-breaking Red Bull compare to Formula One greats

Ed Sheeran got a brutal grilling when he went to work on a Chicago hot dog truck that's known for their Karen's diner-inspired insults. The 32-year-old joined The Wieners Circle where he served up food to screaming fans who had been to his concert. “We’re gonna have Ed Sheeran here at the motherf****** Wiener’s Circle and I’m gonna teach that w***** how to make a f****** hot dog", one employee shouts. They then turn to the award-winning artist and insist: "Shut the f*** up and shove [a hotdog] up your a**". Sign up to our new free Indy100 weekly newsletter

Japan is far from reaching the paternity leave goals laid out by Prime Minister Fumio Kishida, even though

People in Asia aren't guzzling as much beer as they used to.

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?

Al Roker had his fans swooning over a mouthwatering Sunday supper that he showcased on his feed

BEIJING Shares in Haidilao International Holding soared 16% on Monday after China's largest hotpot chain said it expected

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

With Margot Robbie glowing her way down the pink carpets for Barbie, there's one question on everyone's minds: What is the secret behind her incredible skin? Well, it'll set you back a cool $1,600 (£1,242). While she's previously confessed to loving budget buys including Johnson's makeup wipes and nipple balm as lip balm (yes, really), some of Robbie's other favourite skincare must-haves include La Prairie's Caviar Luxe face cream (£450), and ZIIP Beauty's GX Series Nano Current, coming in at £425. Sign up to our new free Indy100 weekly newsletter