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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. As a teenager growing up in Hungary, the summer school holidays were usually spent at home because my parents were still working. They would leave us a list of house chores we needed to do before they left for work in the morning, and it included cooking our own meals, so I learned at an early age that I really enjoy cooking. I love cooking traditional Hungarian food, but I was also keen to experiment with other recipes and there was one day when I was looking for something to cook for that evening, just anything. My friends and I would go to the local library regularly, and on this day, I went and found an old cookbook in the food section. It looked about a hundred years old, it was falling apart, some pages were missing and others were stuck together. But I browsed through it and found a cake recipe involving plums soaked in rum that I thought sounded delicious. The recipe was incomplete because of the state of the book, but I wrote it down in my notebook anyway because it sounded good and I really wanted to try it. I resolved to make it for our dessert that evening. I went to the supermarket and went to search for all the ingredients for the cake. What I wasn’t expecting at the time was how expensive they would be – thinking back now, it makes sense that rum, plums and vanilla would not come cheap, but I was young and didn’t really know the price of things like that. It turned out to be quite an expensive shop, particularly for a 16-year-old using her own pocket money, but I didn’t mind too much as I was convinced it would be great! I got home and started getting ready to cook. It was around this time that I realised just how incomplete the recipe was. It confused me – for example, it seemed to call for just milk and eggs in the batter, there was no flour. But I pressed on and told myself that the recipe writers surely knew what they were doing. I mixed everything in a bowl and it was very, very liquidy, almost like water, which worried me. I poured the batter into a pan and into the oven it went. Now, the recipe said it would only take 20 minutes to cook. But as much as I wanted to trust the recipe, this part made me doubtful because of how liquid the batter was. So I waited and waited, but it remained stubbornly liquid. I wasn’t even sure if it would be edible. After an hour and a half of waiting, I used the toothpick method to see if it was cooked. I inserted the toothpick into the middle of the cake and when I removed it, it was sticky but no batter was left on it, so it looked like it might be OK to take it out. By this time, I had used so much electricity and energy that I was anxious to get it out of the oven. I took it out and left it on the kitchen counter to cool down. I told myself: “Maybe it will be solid by the time I come back.” It did smell amazing because of the vanilla and rum and plums, almost like Christmas cake that filled the house. But to be honest, I had a bad feeling about it. It looked horrendous, the most disgusting-looking cake I had ever seen. At least it looked solid, so I thought OK, that seems fine-ish. After a while, I figured it had cooled down enough so I tried to get it out of the tin. I had used a cake tin that you push up from the bottom to release the cake. While I was pushing the bottom, I don’t know what happened, but the cake slipped and the whole thing just fell onto its face on the floor. I remember standing there for a moment and thinking, I just spent a bloody fortune on this cake and it’s fallen in the dirt on the floor. I rushed to my room in tears, I just couldn’t deal with it. I was so sad. My 18-year-old brother had been in his room the whole time and heard me slamming my door. He must have wondered what happened because I heard him come out of his room and go downstairs to the kitchen. I stayed in my room for a little while feeling sorry for myself, before pulling myself together and heading back out to go and clean up the mess I made. I went down the stairs and I kid you not, saw the funniest scene before my eyes. My brother was on his knees in the kitchen, literally eating the cake from off the floor. I said: “What the hell are you doing?” He told me it smelled and tasted amazing, he couldn’t resist. It reminded me of the Friends episode “The One with All The Cheesecakes”, because there is a scene where Rachel and Chandler are eating cheesecake off the floor in their hallway. It was hilarious that it was happening to me in real life. I didn’t join my brother on the floor, but I did try a little bit of the cake once we picked it up from the floor. It was really tasty even though it wasn’t quite done, but it wasn’t the total failure I thought it was going to be. He offered to get me more eggs so I could try and recreate it again. The next time I made it, I made some adjustments and it turned out bloody amazing. Now, after a lot of experimenting and tweaking the original recipe, I’ve kind of mastered it. It is still expensive to make, so I decided I would only make it for celebrations and for Christmas. I even entered my recipe in an online competition. One of the prizes was a Jamie Oliver cookbook and my dad absolutely adored him. I enlisted his help to submit my entry because I didn’t have a laptop at the time, and it turned out to be a fun thing for us to do together. Some time later, I checked my email and found out I won the competition! Both Dad and I were stunned because I was worried my recipe was too complicated and nobody would want to make it. When we received the book prize, Dad was definitely more pleased than I was. It was a great thing for both of us to do. I genuinely believe that making this cake taught me the power of not giving up. That lesson has followed me throughout my life ever since. I am now an archaeologist living in Glasgow, but it hasn’t been an easy journey. I have had to persist with things even if they don’t go according to plan and keep motivating myself to get here. I think this random cake I picked out of an old book in a library has helped shape my attitude towards life. I’m also really glad my brother ate it off the floor because if he hadn’t, I would never have learned those lessons and maybe, I would be in a very different place today. Evelin Eros is a Hungarian archaeologist living in Glasgow. She makes her rum cake every Christmas and for other special occasions. Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon The dish that defines me: Frank Yeung’s prawn wontons The dish that defines me: Alex Outhwaite’s Vietnamese bun cha ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’

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With so much of the gorgeous countryside on our doorsteps, or a train ride away unexplored, we all are looking for new ways to get out and about. Trail running could be the adventurous workout that helps us do just that, as it combines hillwalking, running and hiking, taking runners to remote corners of the planet, and travelling the world in their trainers. With sports brands like Nike, Salomon and Vivobarefoot placing an increasing emphasis on their trail options for runners, and a gradual increase in Google searches for ‘trail running’ over the past five years, what actually is it? “Technically speaking, trail running is a form of running that takes place on varied terrains, away from paved paths or tracks,” says Jodie Gauld, run leader for Love Trails Festival. “However, it’s so much more, it’s a special feeling and a welcoming community.” The benefits “I find trail running very calming, and my focus will be very present. You’re typically in nature, so rather than modern distractions like cars, bustling streets and flashing signs, you can instead be in the moment of your running and in awe of your surroundings, which can give life a new perspective on what really matters,” Gauld reflects. There is less focus on speed and more on experience. “Trail running can also be very playful. It’s typically less serious, because the nature of running over varying terrains and up and down different gradients, means pacing and timing are less controllable or comparable,” she says. “Then, even if you hit a path with a good rhythm, you still have to concentrate, because there could be obstacles. You can hit an ultimate high – your focus becomes super-zoned, while your pace is good and you feel like you’re flying.” It’s easy to find community in trail running, because it’s an equaliser. “Because trail running is less about pace, it’s really inclusive. Seriously, if you do a trail race, the first question won’t be about your time, it’ll be about your experience,” says Gauld. “These factors and so many more, mean that trail running attracts a wonderful, supportive community. I’ve run all my life and have been knowingly trail running for over a decade, and don’t think I’ve ever met another trail runner who hasn’t been encouraging and friendly.” The required kit “While road shoes will be fine on hard-packed trails, you’ll get even more fun with a pair of trail shoes. Trainers specifically designed for the trails will have grip for the varying terrains, and will save you slipping around,” Gauld continues. When looking for the right shoes, Ben Le Vesconte, head coach at Vivobarefoot says “Look for wide toe boxes which allow your toes to spread, to ensure you remain balanced and stable on the trail.” Next, he recommends looking for thin soles, so you can feel the trail underneath your feet. “It will help you feel the changing terrain, allowing you to react quickly and improve your stability. The more cushioning you add, the less you feel. “Think about the grip you choose, typically thicker and longer lugs [small points of raised rubber lining the outsole] are best for muddy terrain, with smaller lugs best for firmer terrain. If it’s wet weather or waterlogged terrain, you want a shoe that drains well and for the heat, it should be very breathable,” he explains. Your kit is more important than it is for road running, because you’re likely to be away from access to help, and there are more things that can potentially go wrong. “With this in mind, I typically take my running vest or a hydration pack, no matter how short the distance, in which I’ll pack my phone – for photos but also safety – water, snacks, a foil blanket, a basic first aid kit, a waterproof and possibly spare layers,” says Gauld. “I also have a GPX watch, mainly for the mapping tools, but this is expensive, and there are loads of accessible mapping apps on phones now.” The risks “In a lot of trail races, there will be a kit list – this will be for safety reasons and encourages respect in nature where the conditions can change very quickly. I started a race in nearly 30-degree heat, and within just a few hours, we were in hypothermic conditions and hail storms. I finished that race – while others more experienced than me dropped out – because I had all the kit,” Gauld reveals. “Of course, like any activity, there are things to be wary of. When you’re starting, take your time and get used to the uneven and varied terrain,” says Matt Buck, a trail running coach, owner of Running Adventures and guide runner for Love Trails Festival. “Make sure you take a friend, or at the least tell someone where you are going, and always have a phone on you in case you need to call for help. Take it slow, and you will be fine.”

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As if 2023 wasn’t hard enough, Americans are now drinking as much alcohol as they did during the Civil War days. A new report from the National Institute on Alcohol Abuse and Alcoholism (NIAAA) has found that the average American drinks about the same amount of alcohol as people did in 1860. In 2021, Americans consumed 2.51 gallons of ethanol – the alcohol found in wine, beer, and spirits – compared to 2.53 gallons at the brink of the Civil War. That amount, which doesn’t include water or other ingredients found in alcoholic beverages, marks a 60 per cent increase in liquor consumption compared to the mid-1990s. Americans have also changed their taste for alcohol. The amount of beer consumed has dropped nearly 20 per cent since 1995, while wine has steadily become America’s drink of choice. Now, 50 per cent more Americans are drinking wine than they did in the mid-1990s. This isn’t the only time the United States has seen staggering levels of alcohol consumption. In 1934, following the repeal of the Prohibition Act, Americans were drinking one gallon of ethanol per person. At the end of World War II in 1945, Americans reached 2.3 gallons. This, compared to 2.8 gallons in 1980, when alcohol consumption was at its highest. The rise in alcohol consumption may also have to do with a key demographic: women. In March, it was revealed that women in the US are out-drinking men for the first time in history. Dr George Koob, director of the NIAAA, recently told the Washington Examiner that binge drinking among college students are to blame. “In 2021, there has been an uptick, particularly among women. Now it turns out on college campuses women are actually binge drinking more than men, for the first time in history,” he told the conservative media outlet. The Covid-19 pandemic also saw a dramatic shift in alcohol consumption, as most states declared liquor stores were considered “essential businesses”. In 2020, the first year of the pandemic, sales of alcohol increased by 2.9 per cent, the biggest annual increase in more than 50 years, according to the NIAAA. Now, with college campuses back in session and local bars open again, Koob attributed the rising trend of women binge drinking to the “alcohol deprivation effect” – in which people “rebound in drinking” after a period of abstaining from alcohol. “A standard drink is 1.5 ounces of vodka, 12 ounces of beer, or five ounces of wine,” he said. “When you go past a standard drink, you really are getting to the point where alcohol ultimately becomes a toxin. You can easily overdose.” The Centers for Disease Control and Prevention (CDC) says that it’s safe for women to drink no more than one standard alcoholic beverage a day, and no more than two for men. However, binge drinking usually corresponds to five or more drinks on a single occasion for men, while four or more drinks on a single occasion for women. Read More Moderate alcohol consumption may lower stress, reduce heart disease risk, study finds Man dies after eating raw oysters from Missouri seafood stand Hip surgery policies based on weight ‘worsen health inequality’, study warns TikToker cooks rack of ribs in hotel bathroom using only items from his room BBQ salad recipes without a soggy lettuce leaf in sight How to shop for and cook Japanese food at home like a pro

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Lewis Hamilton said he was honoured to be fighting two world champions after finishing behind Max Verstappen and Fernando Alonso at the Canadian Grand Prix. In his newly revamped Mercedes machine, Hamilton claimed his second podium in succession, a fortnight after he finished runner-up to Verstappen at Barcelona’s Circuit de Catalunya. “It is quite an honour to be up there with two world champions,” said Hamilton. “I was really excited to be third, and just trying to be in that mix. “We didn’t have the pace today. We knew this would not be our strongest circuit because we struggle in the low-speed corners, and that was where I was losing time to Fernando and Max. “But we are chipping away and I do believe we will get there at some stage. Our pace was better today so we are going in the right direction.” Hamilton scored just one top-three finish in the opening six rounds of the year but the seven-time world champion will now head to the next round in Austria on July 2 with the momentum of two strong showings in Barcelona and Montreal. The 38-year-old started third, and was up to second at the opening corner after he breezed past a slow-starting Alonso. Hamilton kept ahead of Alonso at the first round of pit stops, but he could do little to prevent the evergreen Spaniard from regaining second place on lap 22 of 70. “Aston Martin took a step ahead of us this weekend with their upgrades but we are working on bringing more upgrades to move forward,” added Hamilton. “It is great to have this consistency and to be up on the podium.” For Verstappen, the Red Bull man completed an emphatic lights-to-flag victory to finish 9.5 seconds clear of Alonso and move 69 points clear at the summit of the world championship. It marked the Dutch driver’s 41st win in Formula One – to draw him level with triple world champion Ayrton Senna – and a century for Red Bull. “To win the 100th grand prix for the team is incredible,” he said. “It is amazing and I never expected to be on these kind of numbers for myself, too.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen claims pole position during rain-hit qualifying for Canadian GP Lewis Hamilton fastest as practice for Canadian Grand Prix finally gets started Max Verstappen closes in on ‘amazing achievement’ of matching Ayrton Senna

“Look, Hayre, they called me at work to give me the instructions for the surgery,” a mother tells her teenage daughter. “I think they sent other instructions to my phone that are also in English and are more specific.” Hayre attempts to read the messages from her mother’s phone, but at only 13 years old, she finds it difficult to translate and relay the note about her baby sister’s upcoming surgery. This scene — a mere 40 seconds into the Rudy Valdez-directed Translators documentary — sheds light on the linguistic challenges immigrants and their children encounter.