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Formula 1 returns after a four-week summer break with the Dutch Grand Prix at Zandvoort this weekend. Max Verstappen claimed his eighth grand prix victory in a row last time out in Belgium and now returns to his home track, where he won last year and on its return to the calendar in 2021. The Dutchman is cruising to a third F1 world championship this season and currently holds a 125-point lead to Red Bull team-mate Sergio Perez. Dutch Grand Prix PREVIEW: Can anyone beat Max Verstappen? Lewis Hamilton endured a difficult weekend in Belgium and at Zandvoort will be looking to claim a first race win since Saudi Arabia in December 2021. The Mercedes star is one point behind third-placed Fernando Alonso in the championship. Ferrari’s Charles Leclerc claimed the final podium spot at Spa-Francorchamps which moved him up to fifth in the standings, level on points with Mercedes’ George Russell, while McLaren’s Lando Norris will be targeting a third podium in four races. Follow live practice updates with The Independent Read More Daniel Ricciardo ruled out of Dutch Grand Prix Lewis Hamilton gives blunt response to Felipe Massa’s legal action over 2008 F1 title Charles Leclerc gives gloomy prediction on how quick Ferrari will catch Red Bull

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With Wimbledon underway and Nick Kyrgios already out due to injury, is tennis actually any good for you? Every tournament brings fresh injuries into the public eye, but the sport’s praises are often sung by fitness fans all over the world. So, how does it weigh up health and safety-wise? Is it worth investing some time in the sport if you enjoy Wimbledon? Tennis elbow The most common injury in tennis is tennis elbow, says Lucy Macdonald, physiotherapist at Octopus Clinic, and it’s something which has affected the likes of Andy Murray and Venus Williams. “Tennis elbow is the generic term for pain in the elbow, normally where irritation of the tendon runs over the elbow.,” she says. “It is often caused by a sudden overload on a tendon, in a way it is not used to, and it cannot cope with the forces that are on it. Treating it involves modifying what you are doing. “It can also be caused by other racket sports, and even things like breastfeeding a baby or cutting hedges and gardening,” she explains. But, it isn’t the end of tennis dreams. You can treat it. “Do not completely rest, modify the load going through the elbow, reduce the frequency and longevity of playing tennis, but things like physical support and tape can also help. “Changing your technique to take pressure off the tendon can help,” Macdonald explains. “The long-term treatment is to gradually build up the resilience of the tendon – a top spin stroke adds the most pressure – and alongside that, use static contractions – exercises that are just contracting the muscle, holding it and then relaxing.” Wrist injuries Kyrgios has pulled out of Wimbledon already, due to a wrist injury. “People may get wrist injuries if they fall and fracture the wrist. Or if they get a repetitive strain injury – if you use your wrist a lot in terms of the strokes you use with a lot of topspin – you can get some overuse and cause a flare up,” says Macdonald. Ankles and knees “Being on a slippery court, it can be easy to go over on your ankle,” she continues. “It happens in a lot of sports, if you’re running for a ball or trying to change direction. “You might get some knee problems, as they take such a hit generally with any propulsive sport – you get wear and tear on the knees, and sudden twists could impact your medial meniscus. Strength training is the best thing for that.” The benefits Should you be worried about all these injuries if you want to start playing, though? “The main cause of injuries in tennis is the sporadic nature people play it. If they suddenly go and play once every few months, the body is not used to the movements required in tennis, ” Macdonald notes.“You may suddenly run across the court and strain your calf or rupture your Achilles, because you haven’t run in months. “If you play it regularly and are consistent with the amount you play, it can be really beneficial,” she says.Any exercise is good, but the social aspect of tennis is hugely motivating, if you’re meeting up with three friends to play tennis, you have to show up – it gets you exercising regularly if you do it consistently. Tennis is beneficial for “increasing your heart and breathing rate, which is really good for your cardio and respiratory system. It keeps the range of motion in your shoulders, improves your balance with direction changes, and reduces your risk of falling,” says Macdonald. So, don’t let the risk of injury put you off. “There are so many positives that outweigh the negatives. Exercise, in general, extends your life span, and every illness out there is reduced by doing exercise. Even though it may have some impact on our musculoskeletal system, it is overwhelmingly positive for your mental and physical health.”

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What does a “smacked cucumber” look like? What is a “rutabaga”? Why does a “spiny caldereta” sound so threatening? Is “blackened” just a fancy word for “burnt”? These are some of the many questions diners have to grapple with when they look at a menu in some restaurants these days. But Britons are a shy bunch who would rather curl up in a ball and disappear than actually have to utter these queries out loud to a waiter. I would know – my husband is one of 41 per cent of diners who would choose to google an unfamiliar menu term under the table instead of asking for clarification, according to recent research from reservation service Resy. Whenever me and my husband come across an obscure word on a menu, my suggestion of asking the waiting staff to explain is swiftly shot down by the appearance of his phone, followed by a muttered definition from a search engine. Navigating a menu has become harder in recent years. It’s not just the use of lesser-known techniques, nor the use of alternative words for common ingredients (a rutabaga is a turnip and a cep is a porcini or pennybun mushroom, by the way). With Covid came menus only available via QR code, a development that’s now the bane of eating out – some restaurants still use them. It means having to point our stupid camera phones at stupid, alien-looking squares and scroll through the menu in stupid silence, as if we need to be even more enslaved to our devices than we already are. And then, if menus do get printed, they’re impossible to see because restaurants insist on turning their lights down lower and lower. Or they print the text in smaller and smaller typeface, making it a struggle to read even with 20/20 vision – which I haven’t had since I was 10. I’ll never forget trying to read the menu at the ever-trendy Smoking Goat in Shoreditch in 2019, me and five of my companions sat squinting in the dark with our phone torches on. Going to a restaurant should be a relatively easy endeavour, an experience free of stress and embarrassment. But recent menu trends might be off-putting to the customer, says Gavin Rankin of the Mayfair-based French brasserie restaurant Bellamy’s. “Restaurant menus are supposed to seduce you, to persuade you,” he tells me. “There’s a tendency now to list vegetables or ingredients nobody’s ever heard of, but I don’t like it and people don’t like having to ask questions about what something is because it makes them feel foolish. Restaurants aren’t out to humiliate the diner.” Descriptors that give an idea of texture or flavour are important, but they don’t have to be complicated. It’s definitely possible to achieve a balance between having your menu be stylish and still informative Hugh Richard Wright, restaurant PR But could it be a good thing for menus to spark conversation between a diner and the restaurant? When I ask Rankin this, he blows a raspberry down the phone line, though not rudely – just in exasperation. “There’s something a bit… aggressive about it,” he says. “You can see on some menus they are deliberately choosing to list things that will force people to ask. Keep it simple, in my opinion. It’s different if you’re trying a really unfamiliar cuisine, but not when you go to an English or French restaurant. You should be able to look at a menu and be happy to eat 90 per cent of it with pleasure.” I’m someone who’s quite happy to have a chinwag with the waiter and ask questions about a menu. I also like it when a menu provides the opportunity to learn something new. But Rankin is right in pointing out that many diners don’t like asking questions at all, and menus shouldn’t force a diner into having to enquire about every single item. Hugh Richard Wright, leading restaurant PR and man-about-town with years of eating and consulting experience under his belt, says restaurants need to be mindful of striking the right balance with their menus. “A menu is more than just a list of dishes,” he says. “It should tempt you and excite you, so the descriptions should be tantalising. A menu that makes you want to have a conversation with your server is nice but it’s a balance. You don’t want to have everything explained to you and to go through every dish asking, ‘What’s this, what’s that’. That’s what a lot of places get wrong.” He adds that a menu should give the diner a “realistic impression of what you’re getting on your plate” – a reasonable enough expectation that some restaurants have foregone in favour of just listing ingredients. “For example, ‘pork, leek, kumquat’. It should describe how the pork is cooked. Is it pulled pork? Or roasted? Descriptors that give an idea of texture or flavour are important, but they don’t have to be complicated. It’s definitely possible to achieve a balance between having your menu be stylish and still informative.” David Paw, international editor at Resy, advises that we shouldn’t be put off by a sparse menu. “It may be deliberate,” he says. “The restaurant is setting up the chance for a guest and the front of house staff to engage in a dialogue. I lean into these moments as opportunities to have a chat about ingredients, techniques, and the kitchen’s creative process. I’d encourage diners to always try to ask for more information. Even frequent diners are always learning and expanding their food vocabulary.” It comes down to what kind of experience we’re looking for when we dine out. For some, like Paw and myself, it’s fun and exciting to come across new things on a menu. But for many, given that eating out nowadays is much more of a pricey indulgence than it used to be, relaxation is key, not being challenged. This isn’t to say that every single restaurant should acquiesce to simplicity, but it would be no small potatoes to consider ways to make a diner feel less like they need a thesaurus before sitting down. It doesn’t diminish a fine restaurant to make its menu more accessible – instead, it would make it so much more appealing, bringing incredible food to the many instead of the few. That said, we go to restaurants to eat food we wouldn’t normally cook ourselves, and often food that we’re not familiar with. There is so much joy to be had in allowing new flavours and textures to colour your palate, and the culinary world has never been more creative or diverse than it is right now. So in a time where suspicion of anything unfamiliar is rife, perhaps it would do us all some good to try something new on our plates. Next time you’re stuck, ask your waiter for assistance. I promise they won’t bite. Read More Best burgers in London: Where to eat top patties in the city Why ‘chain’ restaurant shouldn’t be a dirty word Three ramen recipes to change your life Best burgers in London: Where to eat top patties in the city Why ‘chain’ restaurant shouldn’t be a dirty word Three ramen recipes to change your life

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NEW YORK--(BUSINESS WIRE)--Jul 19, 2023--

A hacker has infiltrated Okta, a provider of single sign-on services to thousands of businesses,