EssilorLuxottica, the world’s biggest eyeglass manufacturer, was sued over claims it and other luxury makers schemed to inflate

Regulators in the United States have approved the sale of chicken made from cultivated cells, marking a huge step for the nation’s first “lab-grown” meat. The move comes after Good Meat, a developer of chicken grown from animal cells, announced in March 2023 that it had received a “no-questions” letter from the Food and Drug Administration, which indicated the FDA was satisfied that the product was safe to sell, according to CNN. Upside Foods, another company that makes chicken using cultured cells, received a similar letter from the FDA in November, the outlet reported. At the time, Dr Uma Valeti, the founder and CEO of Upside Foods, called the approval a “watershed moment,” noting it’s “never happened before in the history of humanity”. However, before the lab-grown meat could be made available to US consumers, it required approval from the US Department of Agriculture. With Tuesday’s approval by the Agriculture Department of federal inspections required to sell meat and poultry in the US, the two California companies will be able to make the lab-grown chicken available to restaurants and, later, to supermarkets. The goal of lab-grown meat is both to eliminate harm to animals and to reduce the enivornmental impacts of traditional animal agriculture. “Instead of all of that land and all of that water that’s used to feed all of these animals that are slaughtered, we can do it in a different way,” said Josh Tetrick, co-founder and chief executive of Eat Just, which operates Good Meat. The cultivated meat is made using cells from a living animal and grown in steel tanks. Upside’s lab-grown meat first comes out in large sheets, before it is then formed into recognisable chicken shapes, while Good Meat turns the chicken cells into cutlets, nuggets, shredded meat and satays. Good Meat’s chicken is already available in Singapore, the first country to allow the sale of lab-grown meat. As for when individuals living in the US can expect to see the meat in grocery stores, it will likely be some time, as the lab-grown chicken is more expensive than traditional meat, and cannot yet be produced on the same scale, according to Ricardo San Martin, director of the Alt:Meat Lab at University of California Berkeley. However, those eager to try the cell-cultivated meat will be able to do so in certain restaurants, with Upside partnering with San Francisco restuarant Bar Crenn to make the meat available to consumers, while dishes made with Good Meat will be served at Chef Jose Andrés’ restaurant in Washington, DC. According to Amy Chen, Upside’s chief operating officer, the most common response the company has gotten from people who have tried the meat is that it “tastes like chicken”. Read More Lab-grown meat is worse than real thing for climate. But will it always remain that way? Company creates mammoth meatballs using DNA from extinct animal Lab-grown meat takes one step closer to hitting supermarket shelves

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Jane Birkin, style mogul and the namesake behind the most expensive bag in the world, has died at age 76. On Sunday 16 July, the British-born actress and singer was found deceased inside her Paris apartment, with French President Emmanuel Macron confirming her death in a tweet, in which he described her “a French icon”. The icon became the muse for Hermès’ archetypal accessory and defined the classic Parisian-chic look in the 70s. Since Birkin’s unlikely 1981 run-in with the brand’s former chairman and head designer, she’s held the highest of honours in luxury fashion. The chance encounter happened when Birkin found herself on the same Air France flight as Hermès executive Jean-Louis Dumas when a bag that was holding her belongings broke and she angrily blamed Hermès for not making a big enough bag to fit her stuff. She complained out loud, unaware that the brand’s artistic director was sitting directly next to her. Not long after, the French fashion house debuted the “Birkin bag,” only offered in a large size to satisfy her wishes. Birkin recalled the consequential interaction in a 2020 interview with Christiane Amanpour from CNN, where she remembered: “I said: ‘Why don’t you make a bag that’s sort-of four times the [size of the] Kelly that you could just leave open and sort of half the size of my suitcase?’” She continued: “He said: ‘well, draw it for me.’ And I think I drew it on the sick bag, a vomit bag in the aeroplane.” Eventually, Dumas turned Birkin’s wishes into a reality. Before she went to purchase the accessory she inspired, Dumas told her she could have one free of charge if he could name it after her. In a 2012 interview with Vogue, Birkin admitted the Hermès had paid her £30,000 for her annual royalty, but she opted to donate the money to her preferred charities. “I got Hermès to fork out for my charities once I saw the fortune they were making. A certain amount of money every year goes straight to my charity and it will continue to after my death,” she said while speaking to WWD in 2011. Hermès will continue to honour her legace by donating to Birkin’s preferred charities in the wake of her passing. Known to cost upwards of $10,000, the Birkin bag is a status symbol as much as an emblem of the relationship between designer goods and practicality. With a waitlist and limited supply of this delicately crafted leather accessory, an air of exclusivity is achieved amongst the fortuitous owners. Vintage models from previous collections are priced and sold anywhere between $30,000 and $500,000 depending on their year, according to Sothebys. These highly regarded handbags mesh conservative and mod fashion codes, celebrating the intersection between Birkin’s and Hermès’ styles. However, following a 2015 investigation into the brand by PETA, which revealed the treatment of crocodiles for their skin, Birkin requested that her name be removed from the bags that were made out of the animal. “Jane Birkin has expressed her concerns regarding practices for slaughtering crocodiles. Her comments do not in any way influence the friendship and confidence that we have shared for many years. Hermès respects and shares her emotions and was also shocked by the images recently broadcast,” the fashion house said at the time. Hermès respected her decision then, but she ended up dropping her request as she was satisfied with how the brand handled the situation, labelling it as an “isolated irregularity.” In a statement, the brand said: “Jane Birkin has advised us that she is satisfied by the measures taken by Hermès.” She was known for her transcendent performances both on set and stage as a movie star and singer, respectively. However, Birkin’s “French girl” aesthetic will have forever affected the fashion industry’s perception of timeless looks. Birkin was a trendsetter, but not in a cyclical way. She would don silk blouses with sheer tights, monochromatic pieces decorated with statement belts, and pendant necklaces. Birkin, who previously favoured large wicker baskets to hold her belongings instead of handbags, would wear a simple white T-shirt and vintage denim combination, taking the most effortless outfit making it elegant. Following the creation of the Birkin bag, she was also looked to as the perfect example for how the expensive bag was meant to be used, with Birkin photographed with her own overflowing Hermès handbag on a number of occasions. “I love the way she wears her bag... Carefree, nonchalant, unpretentious, so iconic,” one person tweeted, while another said: “A well-loved bag should show a little shamble.” Read More Jane Birkin death: ‘Je t’aime... moi non plus’ singer and actor dies aged 76 The most iconic Hermès Birkin bags inspired by Jane Birkin Jane Birkin: Singer, actor and inspiration behind iconic Birkin bag dies aged 76 The most iconic Hermès Birkin bags inspired by Jane Birkin Kim Kardashian’s Skims is now worth $4bn TikTokers are showing off pink outfits they’re going to wear to watch Barbie movie

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With Glastonbury kicking off today, it’s safe to say that festival season is officially in full swing. Didn’t manage to get tickets this year? Not to worry! From food to tunes, here’s everything you need to recreate the ultimate Glasto experience at home… Dress to impress It’s time to whip out the flower crowns and get decked out in your best festival gear – just because you’re at home, doesn’t mean you can’t dress to impress. Think fancy dress, glitter, fringing… anything goes! If you’re looking for inspo, try searching “Glastonbury festival fashion” on Pinterest and scroll until your heart’s content. Crank the tunes up What’s a festival without music? If you have a projector, you could get out in the garden and stream the official Glasto set, or simply pop the Spotify Glastonbury 2023 playlist on and have a boogie. Even better, if you have musically gifted friends in your group, get them to get their instruments out and put on a headline show of their own. Enjoy a festival feast Of course, music is important, but food is also an essential part of the festival vibe. Get inspired by Glastonbury’s food stalls with these recipes… Halloumi, chip and tzatziki pitta with salad Serves: 2 Ingredients: 1 garlic clove 1 tsp dried oregano 2 wholemeal pittas 1 midi cucumber 50g baby leaf salad 200g halloumi 2 white potatoes 80g natural yoghurt 15ml white wine vinegar 5g mint 1 red onion Method: 1. Preheat the oven to 220C/200C (fan)/gas 7. Boil half a kettle. Peel and finely slice the red onion. Add the sliced red onion to a bowl, cover with boiled water and set aside for later. 2. Cut the potatoes (skins on) into thin chips, then add them to a baking tray with the dried oregano, a drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 25-30 min or until crisp. Meanwhile, peel and finely chop (or grate) the garlic. 3. Strip the mint leaves from their stems and chop them roughly, discard the stems. Grate half the cucumber and slice the rest into batons. Add the chopped garlic, chopped mint and grated cucumber to a bowl with the natural yoghurt and mix it all together – this is your tzatziki. 4. Drain the sliced red onion in a sieve and rinse under cold water. Return to the bowl and add the white wine vinegar with a generous pinch of sugar. Stir to combine and set aside to pickle – these are your quick-pickled onions. 5. Slice the halloumi widthways into 4 equal-sized strips. Then slice each strip in half so you are left with 8 halloumi sticks. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat. Once hot, add the halloumi sticks and cook for 2-3 min on each side or until golden. 6. Once the chips are almost done, add the pittas to the tray. Return the tray to the oven and cook for 2-3 min or until warmed through. 7. Wash the baby leaf salad, then pat it dry with kitchen paper. Fill the warmed pittas with the chips, golden halloumi sticks, cucumber batons and a handful of baby leaf salad. Top with the tzatziki and quick-pickled onions then wrap in the tin foil to hold it all together – these are your halloumi, chip and tzatziki pittas. Serve the halloumi, chip & tzatziki pittas with any remaining tzatziki and baby leaf salad to the side. Fluffy bao buns Makes: 12 Ingredients: 7g fast-action yeast 2 tbsp caster sugar 340g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda Bamboo steamer or bain-marie Method: 1. Combine the yeast and sugar in a bowl with 150ml of warm water. Mix and set aside for 10-15 mins. Sift in the flour, baking powder, bicarb and a pinch of salt, then combine to form a dough ball. 2. Knead onto a floured surface for 5 minutes, until the dough is perfectly smooth. Place it in a greased bowl, cover with a towel and leave to rise in a warm place for 1 hour. 3. Place twelve 1-cm squares of baking paper on a large baking tray. Roll your dough until it’s ½cm thick and cut out twelve circles with a 7cm round cookie cutter. 4. Place each circle on a square of paper and brush with veg oil (so they don’t stick when folded). Fold each one in half, cover the tray with cling film and leave in a warm place for another hour to puff up. 5. Once risen, steam in batches for 9-11 minutes until cooked through. Add your chosen filling and serve warm. DIY double cheeseburger Serves: 2 Ingredients: 2 sesame seed buns 400g minced beef 1 tsp vegetable oil 4 slices of cheese ¼ iceberg lettuce (finely shredded) 2 gherkins (sliced) ½ white onion (finely diced) For the burger sauce: 2 tbsp mayonnaise 2 tbsp ketchup 2 tsp yellow Mustard 1 tsp smoked paprika 1 tbsp pickle juice ½ tsp cayenne pepper Method: 1. Generously season your beef mince with salt and pepper in a bowl and mix until sticky to the touch. Divide the mixture into 4 equal portions, shape them into patties, and pop them into the fridge on a parchment-lined tray. 2. Whip up your burger sauce by combining all your ingredients in a bowl and giving it a good mix. 3. Slice the burger buns into 3 and toast them in a dry frying pan until golden brown. 4. Heat a frying pan on medium heat with a splash of vegetable oil and fry your patties for 5-7 minutes. Top tip: use a spatula or burger weight to keep your patties flat while cooking. 5. Add a slice of cheese to each patty and turn off the heat when the cheese starts to melt. 6. Build your Gousto Burgers with shredded lettuce, a cheesy patty and a layer of sliced gherkin, diced onions and burger sauce. Pop in the middle of your burger bun and repeat. Don’t forget the bar Enjoy some delicious summery cocktails with these recipes. Mojito Ingredients: Juice of 1 lime 1 tsp sugar Small handful of mint leaves, plus more to serve 60ml white rum Soda water, to taste Method: 1. Slap your mint leaves between your palms once, then add them to a small jug. 2. Gently muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go. The end of a rolling pin works well for this. 3. Pour into a tall glass and add a handful of ice. 4. Pour in your rum and give it another stir with a spoon. 5. Top up with soda water, garnish with mint and serve. Bellini Ingredients: 500 ml peach purée or peach nectar 1 bottle of prosecco Method: 1. Fill your glasses with 1/3 peach purée. 2. Top them off prosecco, and serve. Gousto offers over 250 recipes from expert chefs to choose from each month, from £2.99 per portion. Visit gousto.co.uk for more information.

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