Ex-Navy SEAL Robert J O'Neill who 'killed Osama Bin Laden' allegedly assaulted a guard with racial slurs after a drunken night at a bar on August 23

President Joe Biden has welcomed hundreds to the White House for a delayed Pride Month celebration

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Chloe Bailey has revealed that she accidentally ate a regular burger after 10 years of being vegan - and it left her in tears. The singer told the story alongside actor sister, Halle, and remembered how she'd ordered room service in a hotel, and there'd been a mixup. "The one bite I took and I just knew. Immediately I said, 'This doesn’t feel right'", she recalls of how the person on the phone thought she'd requested 'brand meat' rather than 'Beyond Meat'. "Immediately I’m losing my s***. I gobbled down a whole can of Sprite." Sign up to our new free Indy100 weekly newsletter

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NEW YORK--(BUSINESS WIRE)--Aug 7, 2023--

You don't need to fear black holes. Over 100 million black holes likely wander our

One of Tokyo's last handmade umbrella shops has weathered many storms and is now thriving thanks to booming demand for parasols as Japanese summers get...

More than 50 million Americans will travel this holiday weekend. Here's how to avoid most of them.

Defining Dishes is a new 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 got my first job in Hanoi as an EFL (English as a Foreign Language) teacher and taught a kindergarten class at the weekends. The school had a mix of Vietnamese and other EFL teachers, so I was able to make a lot of really great friends who were very keen to educate all of us foreigners on the best local food. On my first day at the school, they took me to a bun cha stall nearby that was really, really popular and it was always full. They served it with strips of pork belly, which is uncommon. Quite often, you’d have to wait a little while to get a seat, but it was always worth it. Once, I saw a bride and groom dining there in their wedding outfits! My favourite thing about bun cha is the smell of smoky meat coming off the open-air grill. It would fill the air around you while you sat and waited for your food to arrive. That delicious smell is what I miss the most when I try to make it for myself in the UK but it’s really hard to recreate indoors. The way my Vietnamese friends taught me to eat it was to pour the nuoc cham – a sauce made from fish sauce, sugar, lime juice and water – all over the dish and mix it all up, but I know other people just dip the meat in it. I’m sure there’s no one correct or incorrect way to do it, but the sauce is so delicious, why wouldn’t you want to soak the whole thing in it? I spent one year in Hanoi and moved back to my parent’s house in York, where I grew up, in 2011. By this time, I’d done a few embarrassing TV adverts and little acting jobs in Hanoi, and I went on to do quite a lot of presenting work on little local channels and corporate videos. Then I came across a Sainsbury’s magazine, I think, that was running a competition by the British Herb Association, which I’d never heard of before. They were looking for people to cook a recipe using British-grown herbs. I decided to try making a bun cha at home by adapting a recipe by New Zealand-born US chef Bobby Chin. I’m sure I butchered it and Anglicised it (all those terrible things) because I’d never made it before. But I did use some fresh British herbs, coriander and mint that my parents grew in their garden, which was quite sweet. I filmed myself making it and submitted it for the competition, and in the end, I was invited to take part in the final. I’d really like to highlight that I am not a chef. I like my food and I enjoy cooking, but I’ve never pretended to be a chef. Anyway, I went to London and participated in the cook-off against two other ladies and was judged by Masterchef’s John Torode. Of course I’d seen him on TV quite a lot – he was fairly intimidating, to be honest. He was very friendly off-camera, but he plays a part when they’re rolling. I remember he came up to me and said: “Oh, you obviously much prefer cooking in your own home than in a professional kitchen.” I said: “Well, yes, I’m not a professional.” He was very complimentary about my dish, although he did highlight that there was a lack of smokiness in the meat, which was a very fair point. But I won the competition somehow and that’s how it linked me to getting my first proper TV presenting gig. I saw an advert for a TV channel in Mumbai that was searching for a presenter who could also cook, so I sent off my details and a video of me making bun cha in the competition. A couple of days later, they got in touch with me and seemed quite pleased by my enthusiasm. I was flown out to Delhi just two weeks later. It seemed too good to be true, but I started presenting on a show called Quest, which was initially only broadcast in Mumbai on Travelxp. It’s now an international channel that broadcasts in about 30 countries. The show had me visiting chefs and families around India and learning about “forgotten dishes” that people were rediscovering and cooking. It was an incredible opportunity and I feel very fortunate to be able to do what I do. Maybe I should be thanking Sainsbury’s magazine. But it’s bun cha and Hanoi that I have the most love for. When I make it now, I have this image in my mind of the place that I would go with my teacher friends and I’m doing my very best to emulate that flavour. I’m sure if I went back now and tried the authentic version again, I’d think: “God, I’m just butchering it.” But you know, I’m doing my best. Alex Outhwaite is a travel TV presenter. She has hosted several travel shows, including ‘The Wanderer’ on Prime Video. Read More It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth

The one thing that wrecks a perfect day by the pool is the aftermath — that moment when you get out and try to comb through your hair. With your ends sticky and tangled, you're mentally kicking yourself for dipping your head underwater. Chlorine in the pool and salt in the ocean can coat hair, making each strand feel brittle and dehydrated, but the worst thing you can do is haphazardly throw your hair up in a topknot and ignore it. Instead, take the time to get those chemicals out the right way, with the help of chlorine-removing shampoos.

Quick, get your credit cards out because Macy's just announced its three-day flash sale, and items are going fast. For the few short days this Macy's sale is live, you can take an additional 20% off select sale and clearance items with code SAVE at checkout. And with cozy season just around the corner, there's no time like the present to give your wardrobe the refresh it deserves.