Child poverty in the United States more than doubled and median household income declined last year when coronavirus pandemic-era government benefits expired and inflation kept rising

Lewis Hamilton said he “paid the price” for Mercedes’ strategy blunder at the start of Sunday’s Dutch Grand Prix. Following a first-lap downpour in Zandvoort, Mercedes were too slow to put both Hamilton and team-mate George Russell on the intermediate tyres. The poorly-timed stops left Hamilton and Russell – who was third on the grid – 13th and 17th when the order shuffled out. “We should have pitted, but we didn’t, and we paid the price for that,” said Hamilton who eventually crossed the line sixth as Max Verstappen claimed his ninth win in succession. “Today I had the pace, and I was on pace with Max, but we were just out of position. “I was pretty happy with my drive to back into the points. I got sixth. But it could have been higher, for sure.” Sergio Perez started seventh but assumed the lead of the race after he was called in by his quick-thinking Red Bull team on the first lap. With the rain still falling, Verstappen, quite rightly, stopped the next time round but Russell stayed out on the slick rubber despite the worsening conditions. Hamilton, who started 13th, was also sent round for another lap despite the seven-time world champion’s obvious concerns. “We should have come in, man,” said Hamilton over the radio. “It is very wet.” “Copy, Lewis,” said his race engineer Peter Bonnington. “We’re going to stay out. We’re going to have to brave this.” But at the end of the third lap, Hamilton was in for wet tyres. He rejoined the track in last place. Russell was still sliding around on slicks before he was changed on to the wet rubber at the end of lap four. “I was forecast a podium,” said Russell on the radio. “F***, how did we mess this up?” Russell was classified 17th after he collided with Norris in the closing stages and sustained a left-rear puncture. “The race was over before it really got started,” said the 25-year-old Englishman. “The information we got about the weather was totally wrong. “We thought the rain would last a couple of minutes but it clearly lasted for longer. It was a real shame. A podium was missed. “As a team we need to review because we are getting the information coming into us and it was misjudging the weather. It is not anything to do with racing or engineering. It was just a weather misinterpretation and that ruined our afternoon. “So we need to look into that, to see why the others decided to pit and what information they had that we didn’t, and make sure we don’t make the same mistake again.” Mercedes team principal Toto Wolff said: “That was a difficult day for us. In the opening 15 laps, we got pretty much everything wrong that we could have done – and that cost us any chance of fighting for the podium. We will review thoroughly.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live How Max Verstappen equalled Sebastien Vettel’s record for consecutive race wins Max Verstappen reveals Sebastian Vettel prediction as he closes on GP record run Max Verstappen is one of the best drivers in F1 history – Lando Norris

Sanjay Aggarwal’s now-booming business was based around a family heirloom: a 100-year-old spice mill. He started selling spice blends with his mother in 2012 almost by accident. “It wasn’t meant to be a business,” the 40-year-old admits. “It was only started as a retirement hobby for my mum. What started off as a silly little idea, so to speak, just grew. We started online and moved after a few years to selling in shops.” Spice Kitchen has been wildly successful, and now Aggarwal is adding another string his company’s bow by writing a cookbook. Above all the success, he’s really just appreciated spending time with his 72-year-old mother, Shashi. “She’s incredible – she’s a whirlwind. She was born in Kenya and raised in India, so she’s got a really eclectic mix of culture. And she’s a real spice expert – we’ve got a 100-year-old spice mill in our family that’s travelled the world and I’ve got it here now; we started the business using that.” Aggarwal says it felt “natural” to work with his mother, after helping his parents run their Birmingham shop when growing up. But he’s “learned loads” from her during their new venture. “It’s certainly made me realise how entrepreneurial my mum is, how creative she is… I’ve been really impressed by how similarly we think.” He says: “We’re certainly closer for it. It’s got the ups and downs and challenges that everything has, but we’re still talking!” While there are plenty of flavour-packed Indian dishes in the new cookbook – including coriander and tandoori fishcakes, chickpea curry and tarka dal – the recipes have a decidedly global outlook. Think fish tacos, jerk-inspired pork, crispy duck with pancakes – and Aggarwal credits this to growing up in the diverse city of Birmingham. “I was born and brought up there, so for me, that was all I knew. But for my mum, it was very much a big influence on her,” he explains. When she came to the UK as a young married woman, “her cuisine and culture was all very Indian” – something that soon changed. “My mum has really seen that development of food and culture, and that cosmopolitan nature of Birmingham. It’s had tidal waves of immigration – my mum being one of them from India – and from West Africa and Asia and all different places. She’s witnessed that, when she came to the UK.” Aggarwal recounts how in the early days of living in Birmingham, Shashi would grind her own spices – you couldn’t buy blends at the time – which “reminded her of home and made her less homesick”, but then her palate expanded. “She’s vegetarian, but got to try all these amazing different sorts of vegetarian food from all around the world, be it Middle Eastern, Chinese or Japanese or whatever. Some of those things weren’t accessible when she first came, but were as time went on – and my mum’s very experimental. “She’s a real foodie. She loves trying new things and experimenting – probably more than anyone else I know. I think she’s quite unique, because I think a lot of people from cultures where they’ve got a really strong food culture – certainly like Indian culture – a lot of my aunts and uncles, they don’t really eat or experiment outside of Indian food. They find it quite scary, not very flavoursome, or quite bland. But my mum really gets it – she’s got a really deep palate, and she can really appreciate different cultures.” This love of different cuisines means both mother and son are quite free with the way they cook– and they want other people to be the same. For example, if you’re making a frittata and you don’t have any Italian seasoning, Aggarwal says: “Try it with Mexican [spice blends], try it with jerk and you could still create something amazing. Don’t be afraid to experiment.” One of the more unusual combinations he’s tried? Mexican spices in a shepherd’s pie: “It actually tastes amazing in there. We’re just trying to get people to be a bit more free thinking and adventurous. What’s the worst that can happen?” Aggarwal says he’s often asked how to make an “authentic” dish – a question he struggles to answer. “It’s very difficult to understand what they mean by that – what is the meaning of authenticity? I’m a second-generation British-born person… Food has evolved over time. We wanted to make sure the dishes [in the cookbook] were authentic in terms of linking back to the original recipes and what they’re all about, and especially the blends being as authentic as possible – trying to respect the tradition. “But we’re also trying to say, we can only take our take on things. I can take my take on things and my mum can take her take on things – and things have changed over time.” That’s why Aggarwal advises against getting “too hung up on authenticity, because there is no way of achieving it”. Instead, he recommends taking a dish you like and “play with the flavours a little bit” to “make it your own”. ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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It’s Saturday night, and DJ Laylo, one of my favorite DJs, is playing at Rumors in San Juan, Puerto Rico. I’ve been waiting for this party for weeks, so of course I planned my outfit ahead of time: a white, silky, strappy mini dress, black chunky knee-high boots, and my hair in a messy pony. I’m going for grungy but sexy vibes — think Bride of Chucky‘s Tiffany Valentine. I roll on my favorite vanilla essential oil and I’m ready to go.