Brian O’Donnell and Taniya Nayak have created some remarkable dining destinations, each with its own distinct character and culinary offerings

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ANCHORAGE, Alaska--(BUSINESS WIRE)--Jul 31, 2023--

Prime Minister Narendra Modi promised more measures to rein in rising food prices just as retail inflation last

A mother who was diagnosed with cystic fibrosis (CF) just days before her 30th birthday and later told she has myeloma – an incurable type of blood cancer – said she has “taught (herself) a whole new script for death” and, rather than feeling afraid, she feels “empowered” by what she has overcome. Ellie Allman, 42, who lives in Hadleigh, Suffolk, with her husband Steve, 44, a charity consultant, and son Harvey, 13, used to work as a specialist adviser for vulnerable young people but she had to retire, aged 35, after being diagnosed with CF aged 29. CF is an inherited condition that causes sticky mucus to build up in the lungs and digestive system, and while Ellie did not “feel anything initially” when she received her diagnosis, she “struggled mentally” later on and ended up developing anorexia, as she felt she had “no control over anything”. “I was off work, I was frustrated, I was angry, my body didn’t feel right CF-wise – I had no energy, I couldn’t do what I wanted,” Ellie told PA Real Life. “I was spending my days weighing everything I ate and just constantly doing the maths. “It seems ridiculous now, but it made so much sense at the time to that very determined person who was just clinging on to any form of normal life.” After becoming eligible to take Kaftrio in June 2021, a medication which significantly improves lung function, she noticed a vast improvement in her health. However, in less than a year, Ellie “randomly” became very unwell, and this led to the devastating news she has incurable cancer. After this, she underwent four months of chemotherapy alongside immunotherapy, followed by a stem cell transplant to replace the damaged blood cells with healthy ones in March 2023, and then a further two months of consolidation chemotherapy which included immunotherapy. She lost her hair, felt “exhausted” and anxious, and experienced pain “worse than labour contractions” from the “harvest of (her) stem cells” before the transplant, but she knew the pain would not last forever – and she said the support she has received from her husband, son, doctors, consultants and the charity, Ending Life’s Taboo, has been invaluable. She is now in remission and undergoing maintenance chemotherapy, and while she has experienced feelings of anger and resentment, she knows she can handle anything that her health throws at her. “I’ve taught myself a whole new script for death; I find it difficult to live with failing health, but I don’t feel afraid of dying any more,” she said. “We don’t get a choice, that’s just how it goes, but I think having the right people around you is so important. “I think it’s really natural when you’re young, or when you’re scared, to unintentionally isolate yourself or become withdrawn, and that has never ever worked for me. “I have to work hard not to lose myself within these diagnoses, and I have to remind myself that I’m still the person I was before my diagnosis.” During her childhood, Ellie developed whooping cough “in succession” – a bacterial infection of the lungs and breathing tubes – along with other chest infections and bouts of flu, but she was otherwise fit and healthy and used to run, swim, and was even a sports captain at school. She remembers certain periods of her life where she felt extremely fatigued and achy, but since her mother preferred alternative and natural medicines, Ellie rarely visited the doctor – and given she had “coughed (her) entire life”, she was “dismissive” of her symptoms. Later on, during her pregnancy, Ellie developed repeated chest infections, experienced difficulties with her speech, and could not clear her throat, but it was not until after she gave birth to her son Harvey, now 13, in 2010 that she underwent further testing. In February 2011, just days before her 30th birthday, it was confirmed she has cystic fibrosis – and, at first, she said she was “not willing to make room for CF in (her) life”. “You’ve lived your whole life not ill and then suddenly there’s this label,” Ellie said. “I didn’t feel anything initially, but I struggled with it later on, mentally.” According to the charity Cystic Fibrosis Trust, CF can be diagnosed during a new-born screening, which is carried out as part of the heel-prick test that all babies in the UK receive, but since this was only introduced nationally in 2007, this was not available for Ellie. Moreover, Ellie’s rare genotype made her CF even more difficult to diagnose. She underwent treatment in the form of intravenous (IV) antibiotics and physiotherapy sessions and noticed an improvement in her health, but when she started experiencing difficulties with her digestion – caused by a build-up of thick mucus – she started to feel “really frustrated with the world”. The side effects of the prescribed drugs also meant she could not conceive again – and while she is extremely grateful for her family, this had a “massive” impact on Ellie at the time. Ellie was then told she needed to take the medication Creon with food, which aids digestion, except for with fruits and vegetables, and this led to her developing anorexia in 2016. She said her head would “scream at her” but she could not “free (herself)” from negative thoughts that would body-shame her. “I had no control over anything, it was the perfect storm in a way; the perfect circumstances for me to use that as a control mechanism,” she said. Ellie became very weak after her “dramatic weight loss” of more than four-and-a-half stone, but after realising she needed to prioritise her health and time with her family, she underwent treatment and therapy to “reframe” her negative thoughts, so they were no longer a “dominant” force in her life. In June 2021, Ellie started taking Kaftrio, and she described it as “a miracle drug”, but approximately 11 months later, she began experiencing a “burning pain in (her) chest”. This led to the heart-breaking news in July 2022 that she has myeloma – a type of blood cancer, which is incurable – and the pain caused by treatments was unimaginable at times. She said: “Since Kaftrio thins the mucus, the high-dose chemo just ripped through the mucus in my throat, so I couldn’t swallow; the pain was insane. “My throat was blistered and ulcerated, so I couldn’t eat and I was put on to a feeding tube. “But I knew I had to get through it because if I stay in remission for two years, I could have a second transplant in future.” Ellie is now in remission and is undergoing maintenance chemotherapy, which she said “feels like a breeze in comparison”, and she is continuing to take Kaftrio, meaning the symptoms of her CF have “massively reduced” and she can enjoy the “simple things in life again”. She likes going on dog walks, meeting friends for a drink, and spending time with her “favourite people”, as that “makes everything else feel better” – and looking back now, she feels “empowered” that she has handled her CF, anorexia, cancer diagnosis, and treatments. While myeloma is incurable and Ellie has had some “existential thoughts”, she said processing what may happen in life has been “freeing” and she has always held on to hope. She has applied to become a magistrate and hopes another “miracle drug” like Kaftrio may become available during her lifetime to treat the cancer. She added: “Even in the most testing of times, every time I have found something positive to focus on or something to hope for and that has kept me going.” Ellie’s cancer is not linked to CF. To find out more information, visit: www.cysticfibrosis.org.uk/what-is-cystic-fibrosis/how-does-cystic-fibrosis-affect-the-body/cystic-fibrosis-complications/cancer Read More Dancer who has Tourette’s tics says Lewis Capaldi’s Glastonbury performance left her ‘speechless’ ‘Long Covid has taken away my ability to eat food or urinate - I don’t recognise myself anymore’ How to lower your blood sugar levels, as new research reveals heart disease link Groundbreaking cystic fibrosis drug made seven-year-old girl feel better ‘within hours’

UPDATE 8/16: Apple apparently heard the feedback, and has moved the "end call" button back

First We Feast's "Hot Ones" is back for a new season, and the first guest

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Janet Jackson was seen caressing a male backup dancer, while dressed in a black and white sequined shirt, black slacks, and a top bun

Make the most of all the season has to offer by chowing down on bell peppers, courgettes, cauliflower and asparagus across three wonderfully, light dishes that sing summer. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three seasonal dishes that make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 9 cloves garlic 20g fresh ginger 30g fresh basil 4 red bell pepper 2 courgette 5 spring onions 200g asparagus 1 lemon 1 cauliflower 1 red chilli 5 spring onion 40g unsalted butter 150g mozzarella ball 300g crème fraîche 1 x 250g ciabatta 1 vegetable stock cube 2 tbsp miso paste ½ tsp ground cumin ½ tsp ground coriander seed 1 tbsp mild chilli powder 2 tbsp sesame seeds 10g pine nuts 400g tinned chopped tomatoes 400g tinned butter beans 250g microwave Puy lentils Olive oil Vegetable oil Sesame oil Red pepper soup with basil salsa If you can get your hands on Romano red peppers, give them a go – they will provide a little more sweetness. Serves: 2 Ingredients: 4 red bell pepper 4 cloves garlic 6 tbsp olive oil ½ ciabatta (1x 250g) 20g fresh basil 10g pine nuts 400g tinned chopped tomatoes 150g mozzarella ball Method: 1. Preheat: Preheat the oven to 180C. 2. Prep the peppers: Deseed and thinly slice 4 bell peppers, then peel and thinly slice 3 cloves of the garlic – we will use the other clove of garlic later. 3. Preheat the pan: Add 2 tbsp of the oil to a large saucepan and place it over a medium heat. 4. Fry the peppers and garlic: Once the oil begins to shimmer and loosen, tip in the peppers, garlic, and a pinch of salt. Fry for 12-15 minutes, stirring occasionally until soft and jammy. Get on with the rest of the dish in the next steps while you wait. 5. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Cut some of what remains into small 0.5cm cubes and rip the rest into bite-sized chunks. 6. Get ready to bake: Toss the small cubes with 1 tbsp of oil and a generous pinch of salt on a small baking tray. Spread everything out into an even layer on the tray. 7. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 8. Assemble the salsa: Add the leaves from 20g of basil to a measuring jug, along with 10g of pine nuts, 3 tbsp of oil, and a generous pinch of salt. 9. Blend the salsa: Blend until smooth and pesto-like, then give the hand blender a rinse – we will need it later. 10. Add the tomatoes: Once the peppers are ready, add 1 x 400g tin of tomatoes and a generous pinch of salt. 11. Add the bread and simmer: Add the ripped up chunks of bread from earlier (not the small cubes), and 150ml of water. Simmer for a further 5-7 minutes, until the bread starts to break up – this will thicken the soup. 12. Wash up: While you wait for the bread to break down, crack on with a bit of washing up. 13. Blend: Once the bread has broken down a bit, take the pan off the heat and blend until smooth. Season to taste with salt and pepper. 14. Serve: Divide 1 x 150g ball of mozzarella between 2 serving bowls, then ladle over the soup. Spoon over the basil salsa, scatter over the crispy ciabatta, and dive in! Summer stew with dukkah croutons We use ground spices but if time is on your side, try toasting whole spices and then blending them to amp up the flavours! Serves: 2 Ingredients: 2 courgette 5 spring onions 200g asparagus 2 cloves garlic 400g tinned butter beans 1 vegetable stock cube 1 tbsp miso paste 40g unsalted butter ½ ciabatta (1x 250g) ½ tsp ground cumin ½ tsp ground coriander seed 2 tbsp sesame seeds 3 tbsp vegetable oil 100g crème fraîche 10g fresh basil 1 lemon Method: 1. Preheat: Preheat the oven to 180C, this will be for the bread later. 2. Prep the veg: Cut 2 courgettes in half lengthways, then cut them crossways at 1cm intervals. Cut 5 spring onions in quarters crossways, then repeat with 200g of asparagus. Peel and finely grate 2 cloves of garlic. 3. Assemble the stew: Add the courgettes, spring onions, and garlic to a medium saucepan along with 1 undrained 400g tin of butter beans, 1 stock cube, 1 tbsp of miso, and 40g of butter. 4. Get the stew on: Add 400ml of water, then place the pan over a high heat. 5. Simmer: Once the stew comes up to a boil, reduce the heat to medium and simmer for 4-5 minutes, until the courgettes soften slightly. Get on with the rest of the dish in the next steps while you wait. 6. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Rip what remains into bite-sized chunks and add them to a medium baking tray. 7. Get ready to roast: Toss the bread with ½ tsp of cumin, ½ tsp of ground coriander seed, 2 tbsp of sesame seeds, 3 tbsp of oil, and a generous pinch of salt. Spread everything out into 1 even layer. 8. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 9. Add the asparagus: Once the courgettes have softened slightly, add the asparagus and simmer for a further 4-5 minutes, until the asparagus is soft but still has a slight bite. Crack on with a bit of washing up while you wait. 10. Season: Once the stew is ready, finely grate over the zest from 1 lemon, then season to taste with its juice and salt. 11. Serve: Divide the stew between bowls and spoon over 100g of crème fraîche. Finish with the leaves from 10g of basil and tuck in! Chilli roast cauliflower with ‘holy trinity’ lentils The “holy trinity” in this dish refers to a wonderful combination of spring onion, ginger and garlic that is often used throughout Chinese cookery. Serves: 2 Ingredients: 1 cauliflower 2 tbsp vegetable oil 1 tbsp mild chilli powder 200g crème fraîche 1 tbsp miso paste 5 spring onion 3 cloves garlic 20g fresh ginger 2 tbsp sesame oil 250g microwave Puy lentils 1 red chilli Method: 1. Preheat: Preheat the oven to 180C – this will be for the cauliflower later. 2. Prep the cauliflower: Cut the green leaves from 1 cauliflower, then use a small knife to cut small florets from the woody stalk in the centre. We won’t be using the stalk or the leaves for this recipe, but they work well in soups! 3. Get ready to roast: Toss the florets with 2 tbsp of vegetable oil, 1 tbsp of mild chilli powder, and a generous pinch of salt on a large baking tray. Ensure the florets are fully coated, then spread everything out into 1 even layer. 4. Roast: Roast in the oven for 20-25 minutes, until golden in places and soft throughout. Get on with the rest of the dish in the next steps while you wait. 5. Mix the creme fraiche and miso: Beat 200g of creme fraiche with 1 tbsp of miso paste in a small bowl and set aside – we will use this for garnish later. 6. Chop chop: Finely chop 5 spring onions, then peel and mince 3 cloves of garlic and 20g of ginger. 7. Preheat the pan: Add 2 tbsp of sesame oil to a large frying pan and place it over a medium-high heat. 8. Fry: Once the oil starts to shimmer and loosen, add the spring onions, garlic and ginger. Fry for 3-4 minutes, until fragrant and golden in places. 9. Add the lentils: Add 1 250g pouch of lentils to the pan and fry for a further 4-5 minutes, tossing regularly, until piping hot. Crack on with the rest of the dish in the next steps while you wait. 10. Prep the chilli: Thinly slice 1 red chilli – we will use this for garnish later. If you are still waiting for the lentils, now would be a great time to do a bit of washing up! 11. Serve: Spoon the miso creme fraiche onto plates and spread it out into large discs. Divide the lentils between the plates and add the roast cauliflower. Scatter over the red chilli and serve! In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream Can you whip up the perfect burger in just five minutes? These are the viral TikTok recipes you have to make this Father’s Day

Coupang Inc., the South Korean e-commerce giant backed by SoftBank Group Corp., reported better-than-expected revenue growth after spending

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