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Rihanna has been hailed as an icon to mums after sharing a joyous photo of herself breastfeeding her baby boy. The Grammy-Award winner, who’s expecting her second child this summer with A$AP Rocky, announced the launch of a new Savage x Fenty maternity line on Tuesday. Her clothing brand celebrated the release of its new capsule collection for “moms and moms-to-be” by posting snaps of the superstar feeding her one-year-old son RZA. The caption to the Instagram offering read: “Not ur mama's maternity bras...designed by [Rihanna], approved by baby RZA.” Sign up for our free Indy100 weekly newsletter The post racked up nearly 2,000 comments in just six hours as fans gushed over the gorgeous images. “Pregnant with one while breastfeeding another. Women are amazing,” wrote one admirer. “I remember in 2020 when I was breastfeeding I was like damn Riri needs to sell us fashionable maternity bras. Now I need another baby,” joked a second. “I’ve been looking forward to a maternity line even though I don’t have any kids,” admitted a third. “Bless you Rihanna for releasing a maternity collection while I’m pregnant,” said a fourth. “[And] this is why I will always buy everything from Rih! She understands EVERY assignment,” added a fifth. And a sixth said: “I’m so glad I’m waiting to have children. By the time I’m pregnant Rihanna will have made all the accessories for me and my baby to be dope as hell.” The exciting new maternity line features three new bralette styles and comfortable hipster briefs, with prices starting at just £6.60. It also includes an oversized graphic t-shirt that reads: “Make More Babies.” “The new maternity capsule is about bringing that confidence and comfort to moms at every stage of their journeys,” RihannaVogue ahead of the drop. “I want to remind people that you can still channel sexiness and feel good while being a parent.” It’s not the first time the 35-year-old RnB legend has waxed lyrical about motherhood to the fashion mag. Shortly after her internet-breaking Super Bowl performance in February – when she revealed she was pregnant with baby number two - she spoke to British Vogue about how her life has changed since becoming a mum. “It’s everything. You really don’t remember life before, that’s the craziest thing ever,” she said. “You literally try to remember it — and there are photos of my life before — but the feeling, the desires, the things that you enjoy, everything, you just don’t identify with it because you don’t even allow yourself mentally to get that far … because it doesn’t matter.” 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.

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NEW YORK--(BUSINESS WIRE)--Aug 22, 2023--

Emily Scott has called the UK’s southernmost county home for 25 years, but the chef’s roots in the region go back even further. “I spent a lot of time in Cornwall as a child, because my grandparents had a house down here,” says Scott, 48, on a video call from her home near Newquay. “And also in France, because my grandfather was half-French and they lived out in Provence.” Born in Sussex, she moved to the picturesque village of Port Isaac aged 23 and married her first husband, a fisherman, and the couple had three children, Oscar, 21, Finn, 20, and Evie, 18. “Sadly, I divorced the fisherman – or not sadly, I’m not sure – but actually, it’s all very amicable. “But I chose to stay in Cornwall… and my career has just grown and got better and better.” Scott’s first foray into food was the seaside Harbour Restaurant in Port Isaac, followed by eight years running the much-loved St Tudy Inn gastropub and rooms. Now, she’s creative director (“I’m not apron-on as much as I used to be”) at Emily Scott Food, the restaurant that sits on the sea wall at Watergate Bay. What unites all these culinary outposts? “I’ve been banging the simplicity drum for a long time – my food’s all about seasonality, but also not too much faffing around.” That ethos is evident in her second cookbook, Time & Tide, which includes plenty of one-pot main dishes, simple suppers and satisfying bakes. “It’s about times of day,” says Scott, who lives with her partner Mark Hellyar, a winemaker, and her children. “There’s a lovely chapter called ‘morning cafe’ with lots of nods to my French roots, because that’s just a very natural thing for me. We’ve got ‘rise and shine’, meaning breakfast time, we’ve got ‘seaside soirees’.” The recipes reflect Scott’s trademark Cornish-French fusion with seafood – scallops, mussels, mackerel, crab – taking centre stage alongside French culinary classics like beurre blanc, bouillabaisse, ratatouille and creme brulee, while Cornish sea salt and clotted cream appear on many an ingredients list. The book cover features a quote from American actor and foodie Stanley Tucci, who has become a friend. “It’s just been a very natural coming together through food,” says Scott. “You know, when you see him on television in his Italy series, he genuinely is that person. He genuinely loves food and wine, and that’s what connects everyone in my view.” The chef and author didn’t always have such a favourable view of feasting. She had anorexia in her teens and was forced to drop out of school. After going in and out of treatment, she was offered the opportunity to go and work in a hotel restaurant in France. “It’s quite a normal thing for people with eating disorders to end up in food, I think, because, I mean, you can’t give up food,” Scott says. “I just ended up – kind of through choice – just recovering, and turning my rather unhealthy relationship with food around, and finding the joy of cooking for people.” In 2021, the restauranteur got the chance to cook for some very important people when she was asked by the Cabinet Office to cater a dinner for world leaders at the G7 summit in Cornwall’s Carbis Bay. “They were looking for something slightly different – they didn’t want the very formal, old school, white gloves [style],” Scott says. “I submitted my menu and told them I’d be giving them tea towels as napkins, and we’d have French Duralex glasses, mismatched cutlery, that kind of thing, and they loved it.” On the menu was melon gazpacho, turbot with miso beurre blanc sauce, and strawberry and elderflower pavlova, followed by “little mini ice creams for the petit fours and Cornish fudge we made. So it was all quite nostalgic nods to the seaside”. What was it like emerging from the kitchen at the end of the meal to greet diners including then UK prime minister Boris Johnson, US president Joe Biden, French president Emmanuel Macron and German chancellor Angela Merkel? “It was literally like, you know when you go to a friend’s house for dinner, but you’re really late and you turn up and everyone’s had a drink? I was suddenly surrounded,” Scott recalls. “President Biden had his arm around me, I had Macron and his wife signing my book, because my book had come out the day before, then I had Angela Merkel saying, ‘We must get a photograph now, come on’. It was quite a moment really.” Even better, the proud mum got to share the experience with her kids: “Oscar, my eldest, and my partner’s daughter served the world leaders, and my son Finn was in the kitchen cooking as part of my team. I thought, as a parent, I’m done!” Plus, the feedback on the food from the VIPs was top notch. “They loved it. And what was so nice is I said to [the organisers], ‘I want them to be relaxed. I want them to stay longer’,” Scott says. “The secret service were like, ‘They ran over time, they were so relaxed’. We did our job.” ‘Time & Tide’ by Emily Scott is (Hardie Grant, £28).

PITTSBURGH & CHICAGO--(BUSINESS WIRE)--Sep 12, 2023--

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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. I run a TikTok called @ghostlyarchive, where I share recipes from gravestones mainly across the US that I make and eat. It all started in 2021, while the Covid pandemic was still ongoing. I was studying to be a librarian. One of my classes was about social media and we were tasked with creating a fresh social media account and had to pick a niche. At the same time, for the same library programme, I had to choose a library or an archive to intern with. I found a fairly virtual internship that let me do things safely outside and in person – which was at a cemetery. I ended up interning in a cemetery archives at a congressional cemetery in Washington DC, and this ended up being my social media niche, too. I chose TikTok, which I was new to at the time, and the class required me to post something about my niche every day for three months. So I learnt that there was a whole section of TikTok called “GraveTok”, where there were gravestone cleaners, preservationists and historians posting content, as well as people who just really loved cemeteries and the storytelling around them. I was posting everyday, and when you post everyday, eventually you’re just sharing anything that you come across that’s vaguely interesting. So at first, it was just about the internship, then I moved on to featuring other gravestones in DC. I started sharing any interesting grave or memorial that I was learning about, and that’s how I heard about Naomi Odessa Miller-Dawson’s grave recipe. Naomi has a really beautiful gravestone in Brooklyn, New York. It’s shaped like an open cookbook and features ingredients for her signature spritz cookies, a type of butter cookie that is made using a cookie press. I remember seeing a photo of Naomi’s gravestone and wondering what they tasted like. Because it was during pandemic times, when we had a lot more free time, I had been learning how to cook more and became really curious about this recipe. So I made them, shared the process on TikTok, and it exploded overnight. People were really intrigued by the grave recipe. In the comments, they were asking questions like: “I didn’t know this, who makes these? Are there other gravestones like this?” Or sharing their own experiences saying: “My mum has a really good recipe” or “This is how I make my cookies”. After that, I learned more about who Naomi was and while I was doing that, I was learning about other gravestones with recipes on them that were featured in local blog posts or posted to Twitter, or even on local news. That’s where the project originated. I’ve now made 23 grave recipes, but that first one was such a journey and I’ll remember it forever. The very first time I made the spritz cookies, I baked them incorrectly because there were no instructions on the gravestone and I didn’t know what a spritz cookie was. I made them in little circles and later learned from people commenting on the video that I was supposed to use a cookie press, so I bought one and made them again. They are really beautiful, delicate little butter cookies that you can decorate. I initially thought they were a sort of sugar cookie, because that’s what the ingredient list sounded like to me, but when I figured out what they were and the proper way to make them, it was such a revelation. Eventually, I met Naomi’s family and made her recipe with them. It was so interesting to learn about her family. I felt very honoured that they welcomed me and took the time to talk about who this woman was and what she meant to them. Naomi was the matriarch of her family and an excellent cook. No one was allowed to bring takeaway food into her home because she would say: “I can cook better than anything you can get at a restaurant.” Her son talked about sitting at the counter in her kitchen, just waiting for the cookies to come out of the oven so he could have a freshly baked one immediately, and he did the same thing when we were cooking together. I often think about how the recipes that get put on these graves are such a big part of family food traditions, which is very cool to me. When I met Naomi’s son and granddaughter, who now live in Pennsylvania, we drove past her old house and visited her grave in the cemetery and heard stories about her. I felt close to Naomi, even though I’d never met her. There’s something about food that connects you to so many memories and people of the past. For example, I’ve never met my great-grandparents, but my mother still cooks her grandmother’s recipes and she still talks about this person when she cooks them. It’s a really interesting connection to the tastes, smells and sights that my great-grandmother, who was an Irish immigrant, had. Weirdly, she is actually buried in the same cemetery as Naomi! There is something about food that makes us feel more present with our deceased loved ones. I don’t know what it is, but food has this amazing quality to do that. Other grave recipes that I’ve tried and continue to make include a fudge recipe from Utah and a snickerdoodle recipe from California. I’ve also made two grave recipes from Israel, which were both written in Hebrew. One of them just had the ingredients on it and his widow told the press that if you know how to cook, you’ll know what to do with them. Well, apparently I don’t know how to cook because I had no idea! Luckily, I work part time at the American Jewish University and their librarians both read and speak Hebrew, so they helped me translate the grave. They decided it was a type of mildly sweet yeasted bread and I’ve made it a few times now, it’s really delicious. My friends have asked for that one very frequently because it’s really an objectively good bread. Most of the recipes that end up on graves tend to be baked goods, or sweet recipes, there are a lot of cookies, cakes, pies, cobbler, ice cream. There are a few savoury ones, like a meatloaf, two cheese dips, and a chicken soup. But the rest of them are pretty much desserts. I think they are chosen according to what is comforting for those who are still around. They think: “My grandma made this thing and I immediately associate that thing with her, or my mum or dad, or whoever”. They have a signature dish and get excited when they think about it, and I think that’s how they choose what to put on the grave. Rosie Grant is an archivist currently living in Los Angeles. She visits cemeteries with grave recipes whenever she travels, and shares her process for making these recipes on her TikTok, @ghostlyarchives. Read More The dish that defines me: Michele Pascarella’s Neapolitan ragu The dish that defines me: Evelin Eros’s rum cake The dish that defines me: Mallini Kannan’s baked honey-soy salmon Is there such a thing as British pizza? Courgette season is nearly over – here’s three ways to make the most of them How to cook to keep your gut healthy

IRL, a social app meant to connect young people and discover events, seemed to have

Jodie Foster's wife Alexandra Hedison, 53, also accompanied her and her son Kit Bernard Foster as they walked along the crowded streets of New York City