Walking into a sex shop or browsing online can introduce you to an endless stream

Once, the way to get ahead among India's Konyak warriors was by chopping off an enemy's skull. Today, the last survivors of a past age mourn the changing times -- and...

To say the online coach industry is having a moment is an understatement given its continued popularity since the spike in searches during the pandemic. The sudden move to online completely transformed the way we live, from shopping to communicating with friends and family, to the hospitality sector and education. It didn't take long for qualified professionals to re-package their services to meet society's requirements, and while online coaching was by no means a new concept, the unpredictability of daily restrictions forced many to take the leap. This was mostly because they had no other option due to the inaccessibility of in-person meets. Many people believed online coaches would be a temporary novelty – similar to banana bread's 15 minutes of fame – but, they are seemingly here to stay and flourishing in their own right. From spiritual and career guidance to mental health and relationships, every corner of the online coach sphere is seemingly covered. But, arguably one of the most popular remains to be online personal trainers. Kim Weston, 26, remains one of the highly-regarded online coaches on social media, having helped over 500 women achieve their desired results. One client called Kim's coaching "one of the best decisions they ever made" when they fell ill with Covid. "Being able to message you for everything – whether it is to help with a workout, general advice, or even to tell you how I've felt – you've picked me up," they wrote, adding that they "couldn't be happier with the plan." Another gushed about how Kim had helped them gain confidence and "love the skin they're in, which I never thought was possible." Kim's coaching, soon to be rebranded to The New You Movement, catapulted to success when she kickstarted her online journey in April 2020. Currently known as Kim Weston Fit, the rebrand epitomises everything Kim stands for to "create a healthier, happier & better version of yourself." "I want to help women understand that it is possible to have a social life and sustainably achieve their fitness goals," she told indy100. Kim believes the online shift is here to stay, as she suggests "online clients get much better results," which people have learned for themselves. Kim finds it offers more flexibility to all, with a catalogue of workouts, nutrition advice, meal plans and much more all under one app. She also delivers advice and conducts weekly check-ins with all her clients taking part in her one-to-one programme. Kim, who spent years as a personal trainer in the UK before relocating to Dubai, finds that people tend to ask more questions and are more accountable during their online coaching programme. While Kim believes that in-person training is "essential" for gym newbies to learn the ropes and become familiar with gym equipment, she also feels it can sometimes result in the client becoming "reliant on a personal trainer to push them through the session." Not to mention, physical PTs are often much more expensive – especially several times a week. Instead, "online coaching teaches self-motivation, use of equipment and understanding towards fitness by doing it all themselves," she continued. "They are given the necessary tools but have to find the drive in them to do it themselves." Online coaches are seemingly having a social media boom, with the masses taking over social media with savvy content. Kim advises those looking for a coach to seek someone "who has a lifestyle they want to live." "If they want to be a bodybuilder or someone who competes a lot they will get a restrictive and firm trainer," she explains. "If they want to enjoy life and don’t want to give up their social life, they should find someone who is enjoying that whilst training alongside." Online coaching brings a lot of personal responsibility too, as for Kim, it's important that clients feel comfortable talking about anything. She also encourages women to go with female trainers, as they understand "how women’s bodies work," and helps tailor workouts and check-ins around PMS symptoms and cycles. "There will be a lot of things in life that come and can affect your training and you need to be able to open up to your coach about this to ensure they understand why in particular you may not have been able to follow something that week," she says. "It can be difficult to stay motivated 24/7 and if you can tell your trainer when you’re feeling low they can be there to pick you up." Kim continues: "Communication is key and I always tell my clients to treat it like a relationship." Sign up for 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.

If Quordle is a little too challenging today, you've come to the right place for

Breakfast for dinner is a ritual I firmly believe should be participated in at least once a week and protected at all costs. The “most important meal of the day” is also the most contentious – debates still rage on what you should eat, when you should eat it, whether you should eat it at all. To which I say: be damned! Eat whatever you want, whenever you want. As a strictly savoury supporter, you won’t find me indulging in overly sweet pastries come dinnertime, but you will often find me whipping up mushroom crepes, toast with all the toppings or, as below, omelettes. In August, when tomatoes and peppers and courgettes and all the other colourful things are at their best, a summer garden omelette is the perfect way to start – or end – your day on a seasonal note. Speaking of summer’s bounty, other recipes in this week’s meal plan include a stir-fry with in-season courgette and sweetcorn, which makes for a quick, satisfying and veggie-packed meal for any day of the week. Equally light and bright is the bruschetta chicken delight or the grilled honey-lime pork chops with mango salsa, which celebrate the flavours of summer but are by no means restricted to the season. For something a little heartier, one-pan rice with prawns and salsa verde is easy to make, offers up serious flavour and, more importantly, saves on washing up. Summer garden omelette Bursting with a medley of fresh vegetables and aromatic herbs, this omelette is a perfect way to start (or end) your day on a sunny note. The combination of colourful bell peppers, courgette, tomatoes and fragrant basil creates a symphony of tastes that’s as visually appealing as it is delicious. With a hint of melted cheddar cheese and a fluffy egg base, this omelette is a celebration of seasonal produce. Serves: 2 Prep Time: 15 minutes | Cooking Time: 10 minutes Ingredients: 4 large eggs ¼ cup (60 ml) milk Salt and pepper, to taste 1 tablespoon butter ½ red bell pepper, diced ½ yellow bell pepper, diced ½ small red onion, finely chopped 1 small courgette, diced 1 small tomato, seeded and diced ¼ cup (30g) grated cheddar cheese 2 tablespoons fresh basil, chopped Method: Crack the eggs into a bowl, add the milk, a pinch of salt and a dash of pepper. Whisk the mixture until well combined. Set aside. Prepare all the vegetables by washing, peeling and dicing as needed. Keep them ready for cooking. Grate the cheddar cheese and set it aside. Chop the fresh basil and set it aside as well. In a non-stick frying pan, melt the butter over medium heat. Add the diced red and yellow bell peppers, chopped red onion and diced courgette. Sauté for about 3-4 minutes until the vegetables start to soften. Add the diced tomatoes to the pan and cook for an additional 2 minutes. This helps to remove excess moisture from the tomatoes. Give the egg mixture a final whisk and pour it evenly over the sautéed vegetables in the pan. Allow the omelette to cook undisturbed for a few minutes until the edges start to set. Sprinkle the grated cheddar cheese evenly over one half of the omelette. Sprinkle the chopped fresh basil over the cheese. Using a spatula, carefully fold the other half of the omelette over the cheese and basil side, creating a half-moon shape. Let the omelette cook for another 2-3 minutes until the cheese is melted and the omelette is cooked through but still slightly moist in the center. Gently slide the omelette onto a serving plate. You can garnish with additional fresh basil if desired. Serve the summer garden omelette with a side of toast or a fresh salad for a delightful summer breakfast or brunch. Zesty courgette and sweetcorn noodle stir-fry This dish is a harmonious blend of tender courgette, crisp sweetcorn and flavourful noodles, all brought together with a tangy sauce. Quick to prepare and bursting with fresh, vibrant ingredients, this recipe is perfect for those seeking a delicious and wholesome meal. Serves: 2 Prep Time: 15 minutes | Cooking Time: 15 minutes Ingredients: 200g egg noodles 2 medium courgettes, julienned or spiralised 1 cup sweetcorn kernels (fresh, frozen, or canned) 2 tablespoons vegetable oil 2 cloves garlic, minced 1 red chilli, finely chopped (adjust to taste) 1 tablespoon fresh ginger, grated 2 tablespoons soy sauce 1 tablespoon lime juice 1 teaspoon brown sugar Salt and pepper, to taste Fresh coriander, chopped, for garnish Lime wedges, for serving Method: Cook the egg noodles according to the package instructions. Once cooked, drain and set aside. In a small bowl, whisk together the soy sauce, lime juice, brown sugar and a pinch of black pepper. Set the sauce aside. Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic, chopped red chilli and grated ginger. Stir-fry for about 1 minute until fragrant. Add the julienned or spiralized courgettes to the pan. Stir-fry for 2-3 minutes until they begin to soften but still retain some crunch. Add the sweetcorn kernels to the pan and cook for an additional 2 minutes, stirring occasionally. Add the cooked egg noodles to the pan. Pour the prepared sauce over the noodles and vegetables. Gently toss everything together to ensure the noodles and vegetables are evenly coated with the sauce. Cook for another 2-3 minutes, allowing the flavours to meld. Taste and adjust the seasoning with salt, if needed. Remember that soy sauce is already salty, so be cautious. Remove the pan from the heat and garnish with chopped fresh coriander. Divide the courgette and sweetcorn noodle stir-fry between two plates. Serve with lime wedges on the side for an extra zesty kick. Bruschetta chicken delight This dish combines succulent grilled chicken with the fresh and zesty taste of classic bruschetta toppings. The marriage of juicy tomatoes, fragrant basil and tangy balsamic glaze atop tender chicken breasts creates a summery dish that’s sure to impress. Serves: 2 Prep Time: 15 minutes | Cooking Time: 20 minutes Ingredients: 2 boneless, skinless chicken breasts 2 tablespoons olive oil Salt and pepper, to taste 2 large ripe tomatoes, diced 2 cloves garlic, minced ¼ cup fresh basil leaves, thinly sliced 2 tablespoons balsamic glaze or reduction 1 tablespoon balsamic vinegar 1 tablespoon extra-virgin olive oil ¼ teaspoon red pepper flakes (optional, for a kick) ½ baguette, sliced diagonally Fresh basil leaves, for garnish Method: Rub the chicken breasts with 1 tablespoon of olive oil and season with salt and pepper on both sides. Place the chicken in a zip-top bag or a shallow dish and let it marinate for at least 15 minutes while you prepare the other components. In a bowl, combine the diced tomatoes, minced garlic, sliced basil leaves, balsamic vinegar, extra-virgin olive oil and red pepper flakes (if using). Mix well and season with salt and pepper to taste. Set the bruschetta topping aside. Preheat your grill or a grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes on each side, or until the internal temperature reaches 75C and the chicken is cooked through. Cooking time may vary based on the thickness of the chicken breasts. While the chicken is grilling, brush the baguette slices with the remaining tablespoon of olive oil. Toast the baguette slices on the grill for about 1-2 minutes on each side, until they’re golden and crisp. Set aside. Once the chicken is cooked, remove it from the grill and let it rest for a couple of minutes before slicing. Place a grilled chicken breast on each plate. Top the chicken with a generous amount of the bruschetta topping, allowing the juices to mingle with the chicken. Drizzle balsamic glaze or reduction over the chicken and bruschetta. Garnish with fresh basil leaves for an extra burst of flavour and visual appeal. Serve the bruschetta chicken delight with the toasted baguette slices on the side for a complete and delightful meal. One-pan salsa verde prawns with rice This vibrant dish combines succulent prawns with the zesty allure of salsa verde, all cooked together in a single pan. With the added bonus of rice soaking up the delicious juices, this recipe promises a quick, satisfying and tantalising meal that’ll become a staple in your kitchen. Serves: 2 Prep Time: 15 minutes | Cooking Time: 25 minutes Ingredients: 200g raw prawns, peeled and deveined 1 cup long-grain rice 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 cup chicken or vegetable broth ½ cup salsa verde (shop-bought or homemade) 1 teaspoon cumin Salt and pepper, to taste Juice of 1 lime Fresh coriander, chopped, for garnish Method: Rinse the rice under cold water until the water runs clear. Drain and set aside. Pat the prawns dry with paper towels and season them with a pinch of salt, pepper and cumin. In a large pan or frying pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic to the pan and sauté for another 30 seconds until fragrant. Stir in the rinsed rice and cook for 1-2 minutes, allowing the rice to absorb some of the flavours. Pour in the chicken or vegetable broth and salsa verde. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let the rice cook for about 15-18 minutes, or until the rice is tender and has absorbed the liquid. Once the rice is almost cooked, gently nestle the seasoned prawns into the rice mixture. Cover the pan again and let the prawns cook for about 5-7 minutes, or until they turn pink and opaque. The cooking time will depend on the size of the prawns. Squeeze the lime juice over the cooked prawns and rice. Sprinkle freshly chopped coriander (cilantro) over the dish for a burst of fresh flavour. Serve directly from the pan, offering a vibrant and satisfying meal in just one dish. Grilled honey-lime pork chops with mango salsa These succulent pork chops are marinated in a zesty honey-lime mixture, then perfectly grilled to create a delightful balance of sweet and tangy flavours. Topped with a vibrant mango salsa, this dish is a burst of tropical goodness that encapsulates the essence of the season. Serves: 2 Prep Time: 15 minutes | Cooking Time: 15 minutes Ingredients: 2 bone-in pork chops Zest and juice of 1 lime 3 tablespoons honey 2 tablespoons olive oil 1 teaspoon ground cumin Salt and pepper, to taste For the mango salsa: 1 ripe mango, peeled, pitted and diced ¼ red onion, finely chopped ½ red bell pepper, diced ½ jalapeno pepper, seeds removed and finely chopped (adjust to taste) Juice of 1 lime 2 tablespoons fresh cilantro, chopped Salt, to taste Method: In a bowl, whisk together the lime zest, lime juice, honey, olive oil, ground cumin, salt and pepper to create the marinade. Place the pork chops in a shallow dish or a zip-top bag and pour the marinade over them. Ensure the pork chops are evenly coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator. In a bowl, combine the diced mango, finely chopped red onion, diced red bell pepper, chopped jalapeno pepper, lime juice and chopped fresh coriander. Season the salsa with a pinch of salt and gently mix everything together. Set the salsa aside. Preheat the grill to medium-high heat. Remove the pork chops from the marinade, allowing any excess to drip off. Grill the pork chops for about 6-8 minutes on each side, or until they reach an internal temperature of 63C and are cooked through. Cooking time may vary based on the thickness of the pork chops. Once cooked, remove the pork chops from the grill and let them rest for a few minutes to allow the juices to redistribute. Place a grilled pork chop on each plate. Top each pork chop with a generous spoonful of the mango salsa, allowing the vibrant flavours to mingle. Serve alongside your favourite summer sides, such as grilled vegetables or a fresh salad. Read More Where to find the best Guinness in London – and how to spot a bad one How sizzling kitchen drama The Bear is spicing up the dating game for chefs Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with The chef who hated food as a child

Detroit musician Sixto Rodriguez, the subject of the documentary "'Searching for Sugar Man" -- which won the 2013 best documentary Academy Award -- has died, according to an announcement on his official website.

We've come to rely on our phones for all sorts of daily tasks, including waking

Recently, a video appeared on my TikTok For You Page that got an immediate send into the group chat: A woman, speaking to camera, tells the viewer to ask the men in their lives — partners, fathers, brothers, whoever — how often they think of the Roman Empire. At first, I laughed. Then, I asked my boyfriend.

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MoviePass has reopened for business: The subscription service is kicking off Memorial Day weekend with

A Canadian man has had limb-lengthening surgery, costing £25,000, to increase his height from 5ft 7in to 5ft 10in as he was so insecure about his height it caused him to have “suicidal thoughts”, and claims he is now “so much happier” and “confident”. Daniel Farbod, 27, a civil engineer, from Toronto, Canada, has been self-conscious of his height “all (his) life” – when he stopped growing, at age 14, he said it felt “tragic” and like his “first stab to the heart.” Daniel always defined “being masculine” as being tall, and was “ashamed” of himself as he “didn’t feel like a man.” Over time, being taller was all Daniel could dream about, and claimed his height “impacted his mental health so badly” that he was having “suicidal thoughts”. After coming across the unique surgery online, he realised he was “willing to sacrifice time and money to get (his) life back.” So, in May 2021, he had his first procedure in a specialist clinic in Turkey, which involved breaking his femurs, hollowing out the bone, and putting a rod inside the bone with external fixators, pieces of steel on the outside of his legs. Daniel had to turn the fixators with an Allen key every day for over four months, and eventually had his second surgery to remove the fixators after his bones had successfully fused together. When Daniel recovered, he could not “put into words how happy (he) was” and “felt so much more confident”, now, he is sharing his journey on social media to inspire others who are insecure about their height. Daniel told PA Real Life: “I’m really proud of myself for having the surgery. “I was insecure all my life about my height, it impacted my mental health so badly. “I was suicidal, and after admitting that I wanted to take the steps to feel better, and have the surgery, I feel so much better. “I think for other people, it is important to know how tough the surgery and recovery is – it was the hardest thing I’ve ever done, but for me, it changed my life and made me grow not only literally but also metaphorically as a person.” Daniel, who has always been self-conscious about his height, stopped growing at age 14, and became obsessed with finding ways to become taller. He said: “I researched everything from socks and supplements that claimed to increase your height. “I was always insecure and worried about it – I used to go to orthopaedic doctors because I was so scared of not growing. “But when I got to age 14, I stopped and it was so depressing.” When it became clear to Daniel that he was unlikely to grow any more, it took a toll on his mental health and confidence. He explained: “It was so tragic for me, it was like my first stab to the heart. “All my dreams would be about being taller and I had to somehow accept that my height had peaked. “I tried to keep myself busy to manage my thoughts but in 2020 I just couldn’t handle it – I had all of these negative thoughts and suicidal thoughts because I think being masculine, and being a man, means to be tall. “I didn’t feel like a man, I was so ashamed.” Daniel felt as though having limb-lengthening surgery was the only way he was going to feel better, but his parents, who are both “on the shorter side”, did not approve of his decision to have cosmetic surgery. He said: “Everyone was really against the idea because they thought it was not natural and it was changing the way your body is meant to be. “I knew the surgery was going to be tough, but I thought even that pain would be better than having suicidal thoughts. “I was willing to sacrifice time and money to get my life back.” In May 2021, Daniel had his first surgery in a specialist clinic, Live Life Taller, in Turkey, which involved breaking both of his femurs, hollowing out the bone, and putting a rod inside the bone with external fixators – pieces of steel on the outside of his legs. He explained: “I was really scared when I got to the clinic, and the breaking of the bones was the part I was most nervous about in the whole process. “It was crazy to wake up after the surgery – the reality just hit me all at once and I was so happy.” His recovery involved being in a wheelchair and using an Allen key to turn a bolt on the fixators four times a day at 90 degrees to separate the bone segments a little at a time. Daniel continued to do this every day for four and a half months, saying of his painful recovery: “My skin was stretching, my muscles were growing, it was madness. “It took me even longer to recover, they usually say it will take three months, but, my I had nerve issues with my right leg and had to have it broken again. “It was a very tough time.” In September 2021, the external fixators were removed, he explained: “I used a walker and really really slowly I worked up to using crutches. “I couldn’t really tell how tall I was at that point. “It took me at least another three months to be able to stand up.” Mr Farbod went from 5 ft 7 to 5ft 10 and thinks his mental health has dramatically improved as a result. He said: “I couldn’t believe it. I had been dreaming of being a tall man since I was 10 years old, it’s all I’ve ever wanted. “I went through all these sleepless nights, trauma and upset, and I finally achieved my goal. “I can’t even put into words how happy I was, and still am – I felt so much more confident.” When Mr Farbod arrived home, his family were also very happy for him. He said: “They looked after me so much – I could barely get out of bed or bend down for a long time. “They could tell I was so much happier when I recovered.” Now, Daniel shares his journey on Instagram and YouTube to inspire others who are insecure about their height. He said: “I want to show people the reality of the surgery – it’s tough but I want to raise awareness and get men talking about their insecurities.” For support, contact the Samaritans on 116 123, email them at jo@samaritans.org, or visit samaritans.org to find your nearest branch. 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Amy Slaton has long been criticized for using beauty filters in her social media photos