More than a third of the heat-trapping gases cooking the planet come from growing and raising food, but millions of cattle, pigs and other animals get to stay cool in the United States and the rest of the developed world

Former Newport defender Fraser Franks faced a difficult “grieving process” when a heart problem cut short his football career at age 28. But four years on, as he prepares for surgery that will ultimately save his life, he is “grateful” the condition was picked up early – as many people aren’t even aware they’re at risk. “I’ll be having a mechanical valve fitted and work done on my aorta,” Franks, now 32, told PA Media. His surgery is set for September 4. “It is a big operation and I’ll be in hospital for about 10 days. And the recovery after, I won’t be able to lift anything, even a bag of shopping, for two to three months. With a four-year-old daughter, that’s going to be difficult for me and her,” added Franks, who shares daughter Nellie with his wife, former S Club 8 singer Stacey McClean. “It’s been a lot to get my head around. There will be certain things I can’t do afterwards and a lot of lifestyle adjustments, but I’m really happy and content with it. I’m grateful that this has been found and that there’s a solution for me, where unfortunately a lot of people haven’t got that. “I’ve had conversations with cardiologists and surgeons [who’ve said] this is going to save my life, I probably wouldn’t live much longer with the heart I’ve currently got. So I’m really grateful for that, and it’s only through playing for a professional football club that this was picked up.” Franks was born with a bicuspid valve – meaning his aortic valve, which helps control blood flow in the heart, had two cusps (flaps) instead of the usual three. The condition is believed to affect around one in every 100 people, but it often doesn’t cause symptoms and only becomes serious if the valve begins to leak or develops severe narrowing (aortic stenosis), which is what has happened in Franks’ case. A routine medical at 16 first picked up the defect. Franks, who signed with Chelsea at age eight, had always been fit and healthy, but when he signed with Brentford at 16, like all players joining pro clubs he was given a heart scan. Further investigations revealed the bicuspid valve, but because it wasn’t causing problems, he was given the green light to continue as normal. Franks carried on, trying not to give it too much thought – until at 28, he suddenly started feeling unwell after a game and was rushed to hospital the next day, worried he was having a heart attack. “I wasn’t having a heart attack or anything like that, but I contracted an infection. While I was in there though, I told them I’d had this heart issue when I was 16, so they scanned me and saw the condition had worsened,” he recalled. “I’d developed aortic stenosis and the valve was leaking a lot more. Then it was deemed unsafe for me to carry on playing football, so I had to stop playing there and then.” London-born Franks has teamed up with the British Heart Foundation for their September Spotlight campaign, which aims to shine a spotlight on hidden heart conditions. His story highlights how heart problems can potentially affect anyone – including those who are young and seemingly very fit and healthy. Even when symptoms are mild or barely noticeable, undetected issues could become serious and even life-threatening, which is why research and awareness are so vital. Plus, as Franks has experienced, there are complex layers and emotional challenges to living with a hidden heart condition too. Being forced to suddenly retire early when he’d previously felt fine – and still looked well on the outside – was tough. “Ever since age eight, I’d been known as ‘the footballer’. It had been my whole identity, so to retire at 28 out of the blue was difficult,” Franks explained. “I think I kidded myself in the first six months, where I was saying, ‘Yeah I’m fine, I’m enjoying retirement and all that good stuff’. But I was really struggling and drinking heavily. “I reached out and got some help and had to do a lot of therapy. It really is a grieving process, and I had to figure out who I was and what I enjoyed away from being ‘the athlete’. “And I didn’t play at the top level, so I didn’t have savings in the bank – I had to pretty much get to work straight away and earn a living. My wife was heavily pregnant then too, so there was a lot of stress and overwhelm at that period.” Yoga and meditation also proved a huge help in coming to terms with everything, and Franks has since found a new sense of purpose, channelling his experiences into helping others. “I do a lot of work around addiction and alcohol now, because I really struggled with those things. That’s become a big part of what I do now, helping people who want to transition away from sport, and working with young athletes on addiction and mental health.” He took up yoga as a gentle form of exercise when doctors told him strenuous sport was too risky. “I just completely fell in love with it,” Franks added. “I’ve found a real passion for it. It’s actually a goal of mine now – it’s going to be something I’ll be thinking about when I’m in hospital – when I’m healed, I want to go to India or Bali and actually earn a qualification and get trained as a yoga teacher. “Instead of focusing on all the things I’m unable to do, that’s something I will be able to do. That brings me a lot of comfort.” This September, the BHF is shining a spotlight on hidden heart conditions and urging everyone to get involved by supporting the charity however they can, with stories, stuff, time or money. Visit spotlighton.bhf.org.uk Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 4 viral TikTok make-up trends you’ll actually want to try Childhood Cancer Awareness Month: What are the warning signs that your child might have cancer? How students heading to university can save some cash and budget wisely

TL;DR: Through Aug. 13, the Ryori Shefu Chef Knife Set is on sale for just

We can count on one hand the number of times we've reached for green nail polish at the salon — not because there's anything wrong with the color, but in a world of creamy neutrals and poppy reds, shades of green can get lost in the mix.

A good book packs power

Lewis Hamilton has revealed that Mercedes did not make changes to their car that the seven-time world champion asked for ahead of the 2023 season. Hamilton again endured a frustrating campaign as his search for a record eighth title continues, with the 38-year-old now without a race win in more than two years. While the British driver fought back from a slow start to finish an eventual third in the Drivers’ Championship standings, Mercedes were largely unable to challenge Red Bull’s dominance at the top. It followed an uneven year in 2022 that saw the team plagued with problems, and Hamilton has now confirmed that his request that changes be made to their vehicle ahead of this year’s campaign was ignored. Problems were evident from the very first grand prix of the season in Bahrain, with Hamilton revealing that he had to have “big, big talks” with Mercedes after the race. “I’m sure there were frustrations, because I had asked for certain changes, and they weren’t done,” Hamilton recalled in an interview with the BBC. “No-one knew exactly what the problem was. No-one knew how to fix it. “Having the experience of the previous year [2022], I just applied myself, in terms of digging down, sitting with the guys. We were having much better meetings. “I was able to stay a lot more positive during the year and be like: ‘It’s going to be a long season, but let’s not give up. Let’s keep pushing towards getting the maximum out of the car, whatever that may be.’ “I think for this year they thought: ‘The fundamentals are good and we just have to go here.’ And it was not the case. That’s why I was frustrated in February, because they hadn’t made the changes I’d asked for.” Hamilton secured pole position only once across the 2023 season. A third consecutive world title was secured by Max Verstappen, who has been clear at the top ever since pipping the Brit to a maiden crown in Abu Dhabi in 2021. The Dutchman ascended to a new level of ascendancy over the rest of the field this season, recording 19 wins in 22 races, including ten consecutive victories between the Miami Grand Prix and Italian Grand Prix. But Hamilton does not believe that Verstappen even had to work that hard for his title. “You can go through the lap times and some of the data from Max; he is just chilling at the front more often than not,” Hamilton said of his old rival. “I don’t think he has broken a sweat during the year. “Even when we were chasing him in Austin, I don’t think he was sweating. I think he was just able to control it. And when you are in that position where you have performance and can back off, the car goes further. The tyres go longer and you are in a sweet spot and it is amazing to be in that place. “Ultimately, [Red Bull] have done an amazing job and worked and deserve it.”

Donald Trump railed against a list of “villains” including electric vehicles (EVs), President Joe Biden and “radical left lunatics” as he delivered a speech in the battleground state of Michigan on Sunday night. The former president spoke before 2,500 supporters at Oakland County GOP’s Lincoln Day Dinner, where he was honoured by the party as its “Man of the Decade”. During the event, he claimed that electric vehicles would result in the “decimation” of the state’s traditional auto industry and claimed that his criminal indictments are “bulls***”. Michigan could be a key focus of the 2024 race after Mr Trump won the state in 2016 but lost it to Mr Biden in 2020. His appearance came one day after he told a crowd of evangelicals on Saturday that the federal government has a “vital role” in the restriction of abortion access and once again took credit for overturning Roe v Wade. But the former president did not detail his proposal for national abortion restrictions at the Faith & Freedom Coalition conference in Washington DC, in contrast to his 2024 rival Mike Pence, who said he supports outlawing care nationally at 15 weeks of pregnancy. Read More Trump celebrates anniversary of anti-abortion ruling as he tells religious crowd ‘I’m getting indicted for you’ Trump declares himself the ‘most pro-life’ president in American history Biden warns Republicans aren’t done with abortion bans as protesters hit streets on anniversary of Roe’s fall Trump quietly changes political fundraising site to funnel funds toward legal woes

I was ready to love Eight Sleep’s Pod 3. Honestly, I was sold straight away.

Now that the Lunar Eclipse in Taurus is behind us — yet still deeply influencing us — many truths have been exposed within your own self, and the collective at large. The final days of October are particularly potent to experience, as the veil between the spiritual and physical realms becomes less and less existent.

The daughter of Dame Deborah James has helped create a one-year anniversary collection of her late mother’s In The Style clothing line to continue raising funds for cancer research. Dame Deborah raised more than £1.7 million for her Bowelbabe Fund when she launched her fashion collection last year, which featured T-shirts with the words Rebellious Hope across the chest. In memory of her late mother, Eloise James has collaborated with In The Style to create an anniversary clothing line using Dame Deborah’s favourite prints and colours. In a video shared on Instagram, she said: “I am so excited to be working with In The Style to help create the one-year anniversary collection of my mum’s line. “I know she loved making this collection and so did I. She got all of her favourite patterns and designs so we took them out and put them into this new collection so I really hope you enjoy it. “100% of the profits are going to the Bowelbabe Fund and we’re keeping everybody in mind while doing this, this collection is for everybody.” You, Me And The Big C podcast host Dame Deborah, known as Bowelbabe online, died in June 2022 at the age of 40 after suffering from bowel cancer. She set up the Bowelbabe Fund for Cancer Research UK which has raised more than £10 million. On Instagram, In The Style said: “Just over a year ago, we launched a very special collection with our hero, Dame Deborah James. “Captivated by her rebellious hope and inspiring journey, together we created a range to raise awareness of her life-changing Bowelbabe fund. “This was something that Deborah felt really passionate about and she really put her all into creating this range with the team. “She had an immense love for fashion and the way you can use clothes to ‘make you feel better & get you through the day’, which is something we wanted to champion throughout her collections.” The online fashion house ​said despite raising almost £2 million through her collection, “in true Deb style, we’re not done yet”. “We promised Deborah that we would work closely with her family to continue to spread her message of hope and positivity and help keep her legacy going,” it said. “With this in mind, we are thrilled to announce that we’ve collaborated with her daughter Eloise James over the past few months to bring you a new collection! “This stunning range includes a variety of dresses, skirts, tops and more in sizes six to 28, and Eloise and the team have included many prints and colours that were Deborah’s favourites. “We hope you love the collection as much as we do and continue to support Deborah’s charitable legacy with these beautiful pieces.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Government has more work to do to ensure families secure quality childcare – MPs Wall squat exercises can help lower blood pressure, study suggests Wall sits and planks the best exercises for lowering blood pressure, study suggests

Turns out you can still eat meat without the carbon footprint – just make it plant-based. That’s the ethos behind Henry Firth and Ian Theasby’s new book. The duo behind the best-selling BOSH! series have released (dun, dun, dun...) Meat, which shows you how to cook delicious dishes that feel and taste like meat, but are in fact 100 per cent plant-based. After “giving veganism a whirl” for a month in 2015 (“before it was cool,” they add) – partly prompted by a desire to improve their health and partly after watching the eye-opening environmental documentary Cowspiracy – the pair made the switch permanent and launched BOSH. The rest, they say, is history – and it’s certainly a successful one. But going cold turkey (ahem) wasn’t all smooth sailing. “Initially, the main thing we missed was choice,” Theasby tells The Independent. Back in 2015, when he walked into a restaurant or a supermarket, there simply wasn’t much on offer. “In Pret, you’d get a hummus wrap if you were lucky. If you went to Tesco, you might get a really dry, crumbly falafel sandwich and that was it,” he says. But, fast forward eight years, “you walk into a supermarket today and it’s not what can I eat, but what shall I eat? Because there’s so much choice.” Theasby and Firth are the first to admit that even enduring vegans get cravings sometimes. In their new book, they say: that’s okay! Plants can be meat too. “If you think about a burger, it can made from an animal or it can be made from a plant. We accept that now,” says Firth. It might be strange to hear a vegan say that “we should celebrate meat” but “it’s got wonderful flavours, wonderful textures, but you can make it from plants, either from using vegetables or using some of those products that are now everywhere in the supermarket, which are pretty damn good.” The keyword is texture, says Theasby. “One thing that people lack when they first start eating plant-based is texture, so what we wanted to do was produce a book that was packed full of bite and chew so your mouth doesn’t miss anything when you first go plant-based. Some of the recipes in there you would not be able to guess are plant-based.” The recipes in Meat use a combination of meat alternative products and straight-up plants to achieve this. For example, there’s a section at the start that details how difficult it was to recreate bacon. Using a mix of chickepas and seitan (also known as vital wheat gluten), with flavourings like miso and colourings like beetroot, they create a kind of red and white dough that is rolled out, kneaded and cut into the shape of a piece of bacon. “It looks like bacon, it has the same mouthfeel as bacon, it’s got the same flavour profile as bacon,” says Theasby. “It’s a magic thing.” Don’t let that put you off, says Firth. “People do get a bit freaked out and they’re scared of ultra-processed stuff and of what’s in it. It’s good to read the label but it’s also good to not be scared by new things just because they’re new.” If you aren’t freaked out, however, we’ve got three sneakpeak recipes from the new book to put your mind at ease. Crispy Korean-style ‘chicken’ wings “These wings are SO crispy and delicious! Seriously, we love them. You can eat them as they come or you could push the boat out and serve them in a sandwich with a little plant-based mayo, kimchi and lettuce with a side of fries. They’d also go well with a side of rice and a little salad. Whichever way you choose, we’re pretty sure you’ll love them as much as we do.” Serves: 4-6 as a side Ingredients: For the sticky marinade: 4 garlic cloves 2.5cm piece of fresh ginger 150g gochujang 120ml toasted sesame oil 2 tbsp rice vinegar 2 tbsp light soy sauce 4 tbsp light brown sugar ¼ tsp ground white pepper For the ‘chicken’: 2 x 280g blocks extra-firm tofu 6 tbsp cornflour ½ tsp sea salt ¼ tsp ground white pepper Vegetable oil, for shallow frying For the garnish: 1 fresh chilli or a pinch of dried chilli flakes 1 spring onion A few toasted sesame seeds, for sprinkling Equipment: Fine grater or microplane Blender (optional) Frying pan Saucepan Method: Line a plate or large bowl with kitchen paper Make the marinade: Peel the garlic and ginger and grate with a tine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste Prepare the chicken: Press the tofu to remove excess liquid. Tear the tofu into rough chunks about 3 x 2cm. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered. Cook the chicken: Pour 1cm of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper. Finish the dish: Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers! Lebanese-style ‘lamb’ flatbreads with minty yoghurt “Making flatbread may feel like a labour of love but, really, it involves just a handful of cupboard ingredients and a few kneads to create delicious flatbreads that are impossibly soft on the inside with a glorious golden crust on the outside. You could serve them with anything, but we’ve stacked them high with a crumbled tempeh lamb spiced with mint, lemon and chilli, and drizzled them with a zesty mint yoghurt. “This recipe is good for 2, so if you need to serve 4 simply double everything. Deeeeelicious!” Serves: 2 Ingredients: For the flatbreads: 140g strong white bread flour, plus extra for dusting 1 tsp fast-action dried yeast 1 tsp caster sugar 1 tsp baking powder 1 tsp dried mixed herbs 1 tsp table salt 80ml lukewarm water 1 tbsp olive oil Plant-based butter, softened, for brushing For the ‘lamb’ topping: 300g tempeh 1 onion 2 garlic cloves splash of olive oil 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground nutmeg 1 tsp smoked paprika 1 tsp chilli powder 2 tbsp mint jelly 1 lemon Sea salt For the mint yoghurt: A few fresh mint leaves 150g plain plant-based yoghurt 1 tbsp mint jelly 1 lemon Sea salt To serve: Handful of fresh mint leaves Handful of pomegranate seeds 1 tbsp toasted pine nuts Pinch of dried chilli flakes Black pepper Equipment: Large saucepan 2 large flat pans (or 1, and cook the flatbreads in batches) Pastry brush Method: Make the flatbread dough: In a large bowl, mix together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps. Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture). Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed. Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes Make the lamb topping: Crumble the tempeh into small pieces using your hands. Peel and dice the onion and garlic. Place a large saucepan over a medium heat and add the olive oil. Add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion begins to soften. At this point, add the spices and crumbled tempeh with a dash of water. Mix well and cook for 5 minutes, then stir through the mint jelly. Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand. Reduce the heat to low and cook for 10 minutes Make the mint yoghurt: Thinly slice the mint leaves. Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt. Halve the lemon and squeeze in some juice, catching any pips in your free hand. Spoon into a small serving bowl Cook the flatbread: Place 2 large flat pans over a medium heat (over separate flames). Take the flatbread mixture from the bowl and halve it. Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape – it should be quite thin as it will become thicker in the pan. Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through. If you don’t have two flat pans, cook the flatbreads in one flat pan, one at a time. Assemble the flatbreads: Place the flatbreads on 2 serving plates and brush with some butter. Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt. Time to serve: Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings) Orzo ‘meat’-balls “Orzo – a type of pasta – is an ingredient we don’t use very often but when we do use it, we’re always left wondering why we don’t use it more often because it’s lovely. On the subject of lovely, the inspiration for this magnificent recipe came from the queen of cooking herself, Nigella Lawson.” Serves: 4 Ingredients: For the meatballs: 20g flat-leaf parsley (including the stalks) 3 garlic cloves 2 tbsp chia seeds 600g plant-based mince 3 tbsp panko breadcrumbs 4 tbsp nooch (nutritional yeast) or grated plantbased parmesan 2 tsp sea salt 2 tsp ground black pepper For the sauce: 1 small onion 20ml olive oil 1 tsp sea salt flakes 250ml plant-based white wine 2 x 400g tins chopped tomatoes 3 tbsp tomato puree 1 tsp paprika ½ tsp dried chilli flakes 1 tbsp red wine vinegar 1 tbsp light brown sugar 2 tbsp plant-based butter 285ml cold water 250g orzo pasta To serve: Handful of fresh parsley Sprinkle of nooch (nutritional yeast) or plant-based parmesan Small bag of fresh rocket Squeeze of lemon juice Equipment: Large heavy-based saucepan with lid Make the meatball mixture Finely chop the parsley and set aside Peel and finely chop the garlic Soak the chi a seeds in a bowl with 4 tablespoons of cold water for about 10 minutes until it forms a gel Ingredients: Place all the ingredients for the meatballs into a large bowl and mix together with your hands, being sure not to overmix, as it will make the meatballs dense-textured and heavy. Make the meatballs: Pinch out pieces of the mix and form them into walnutsize balls, putting them on a clean plate as you go. You should get about 20 meatballs. Make the sauce: Peel and finely dice the onion. Heat the oil in a heavybased saucepan that’s large enough to take the meatballs and pasta. Add the chopped onion with the salt and cook over a medium heat, stirring every now and again, for about 10 minutes until softened. Add the wine and simmer for a further 10 minutes. Add the tomatoes, tomato puree, paprika, chilli flakes, vinegar, brown sugar and butter. Fill both the empty tins with the water, give them a good swill, pour into the pan, bring the sauce to a simmer, put the lid on and cook for 30-35 minutes. Cook the meatballs: Drop the meatballs gently into the simmering sauce. Bring back to the boil, turn the heat down again to a simmer, put the lid back on and simmer the meatballs for 15 minutes. Add the pasta: Tip in the orzo, stir gently and increase the heat to bring the mixture back to a bubble. Simmer for 15 minutes, or until the pasta is cooked. You will have to stir it occasionally throughout this time to make sure the orzo isn’t sticking to the bottom of the pan. Time to serve: Chop the parsley (to serve). Spoon the pasta into bowls, sprinkle with parsley, nooch and a handful of rocket, add a squeeze of lemon juice and tuck in. ‘BOSH! MEAT’ by Henry Firth and Ian Theasby (HQ, HarperCollins). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine

The four Indigenous children rescued after wandering the Colombian Amazon for 40 days are recovering and in "high spirits", welfare officials said Monday, even drawing a picture thought to...