Louisiana Republicans have refused to add exceptions for rape and incest to one of the strictest anti-abortion laws in the country after the US Supreme Court revoked a constitutional right to abortion access. The state’s anti-abortion Democratic Governor John Bel Edwards opposed the exclusion, but he signed the state’s anti-abortion law last year despite pleas from abortion rights advocates to veto the measure. This year, state Rep Delisha Boyd introduced a bill that would amend the law to add exceptions for pregnancies from rape or incest, but lawmakers on a state House committee voted down the proposal, effectively killing it for the remainder of the legislative session. On 10 May, the committee struck down the bill after hearing testimony from rape survivors and abortion rights advocates who shared their experience and urged lawmakers to support survivors. Lawmakers voted 10-5 on party lines to keep exemptions from rape or incest out of Louisiana’s anti-abortion law. Lawmakers also heard from anti-abortion activists and John Raymond, a former Survivor contestant and pastor accused of taping students’ mouths shut and hanging another student by his ankles. Mr Raymond, who has pleaded not guilty to the allegations, told the committee that women will “clamor to put old boyfriends behind bars in order to dispense with the inconvenience of giving birth” if the state allows rape survivors to access abortion care. In this year’s legislative session, lawmakers are considering a package of bills aimed at loosening the state’s near-total ban on legal abortion care, but most of the proposals have been shelved. During the committee hearing, Ms Boyd revealed that she was born after her mother was sexually assaulted when she was 15 years old. “My mother never recovered,” she said. “No one looked after my mother. No one looked out for me.” Republican state Rep Tony Bacala said he opposed the legislation by pointing to Ms Boyd, who was born from rape, as a good person. In a statement, the governor said he was “deeply disappointed” by the vote. “The committee’s decision to prevent this important bill from being debated by the full House is both unfortunate and contrary to the position of a vast majority of Louisianans, who support these exceptions,” he added. “I simply do not understand how we as a state can tell any victim that she must be forced by law to carry her rapist’s baby to term, regardless of the impact on her own physical or mental health, the wishes of her parents, or the medical judgment of her physician,” said the anti-abortion Democratic governor, who signed the law that bans nearly all abortions, without exceptions, last year, despite pleas from abortion rights advocates to veto the bill. “As I have said before, rape and incest exceptions protect crime victims,” he added. Roughly 3 million women in the US have experienced rape-related pregnancy during their lifetime, according to the US Centers for Disease Control and Prevention. Louisiana also had one of the highest maternal mortality rates in the nation, disproportionately impacting Black women, according to the state’s Department of Health. Louisiana is among more than a dozen states, mostly in the South, that have effectively outlawed or severely restricted access to abortion care in the wake of the Supreme Court’s decision last year to reverse the half-century precedent for abortion access affirmed by Roe v Wade. The state also is central to a closely watched case that could determine the future of a widely used abortion drug used in more than half of all abortions in the US. The legal case over the federal government’s approval of mifepristone will return to the Fifth Circuit Court of Appeals in New Orleans on 17 May, the next step in one of the biggest abortion rights cases after the fall of Roe. The Supreme Court’s decision on 21 April maintains the US Food and Drug Administration’s approval of the drug after a federal judge in Texas struck it down in a ruling that would have profound and potentially dangerous consequences for millions of Americans if allowed to go into effect. A three-judge panel at the federal appeals court in Louisiana will hear arguments in the case next week. Read More Alabama Republicans would charge abortion patients with murder under proposed legislation A Texas man sued his ex-wife’s friends for allegedly helping her with an abortion. Now they’re suing him McConnell opposes Alabama Republican's blockade of military nominees over Pentagon abortion policy

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For a decade, Baohaus was one of the best-known restaurants for Taiwanese fare in New York City. According to Eater, the restaurant “helped lay the cultural and culinary groundwork for an ambitious class of modern Taiwanese spots” in the city. It also catapulted founder Eddie Huang to fame as his culinary expertise was thrusted into the spotlight with shows on the Cooking Channel (Cheap Bites), Viceland (Huang’s World) and MTV (Snack Off). He first opened Baohaus on the Lower East Side of Lower Manhatten in 2009, before relocating it to a bigger venue in the East Village. During the 10 years he ran Baohaus, Huang also wrote his memoir Fresh Off The Boat, which led to the TV series of the same name, starring Randall Park and Constance Wu. But in 2020, around seven months into the coronavirus pandemic, Huang announced that Baohaus would be no more. At the time, he wrote in an Instagram post: “I opened this restaurant to tell my family’s story through food at a time when no one was giving Asian Americans a chance in TV, film, books or media generally.” Since then, however, things have changed drastically for the diaspora; this year, the celebrated Asian-led cast of Everything Everywhere All At Once clinched seven Oscars, including Best Picture, Best Actor (Michelle Yeoh) and Best Director (Daniel Kwan and Daniel Sheinert). Now, Huang is casting his eye back to Baohaus, but this time he’s bringing it across the pond and into London. His three-month residency at Neighbourhood in Islington – which previously held “ramen junkie” Ivan Orkin’s Ivan Mazemen residency – will dominate this summer with his signature Taiwanese baos, fried chicken and noodle dishes, bringing a bowl of the Big Apple to the Great Smog. I sat down with Huang over a steaming, fragrant bowl of Taiwanese mince pork stew and rice to talk about what Baohaus’ legacy in New York was, its future in London, and what it means to have a vision. How did it feel when you closed Baohaus in NYC? I always loved having Baohaus. I never intended to close it, but the pandemic hit and I went to Taiwan to be safe, but our landlord kept on charging rent in New York. I just didn’t see an end to it. I’ve been wanting to reopen for a while but when I got home, I had to immediately get to work promoting Boogie. It was kind of bittersweet, but I try to think about everything from a more existential perspective. To have owned a restaurant for 10 years in New York while writing a memoir and doing all these shows, and then directing my first film… I just felt an immense sense of accomplishment and I felt like it was really a part of the fabric of downtown New York. So many people had come through those walls and it meant so much to me, so I was just really proud even though it was closing. It forced me to look back on everything and I had a sense of gratitude and pride, and I wasn’t angry at all. I think I was sad that it was closing, but thankful to the universe for the time that I did get. Baohaus left a legacy for Taiwanese food in New York that spread across the rest of the Western world. How does it make you feel? Even when I go back to Taiwan, people will say, ‘Yo, that’s the pork bun kid’. That’s my name back home. I’m very, very grateful that I made a lot of people happy and Taiwanese people were proud of it, and that New Yorkers were proud of it and loved it. But now, starting it back up in London is just par for the course for me. I’ve never lived in one place. Born in DC, grew up in Orlando, made New York my home. I would say I identified with New York more than anywhere else. I got dragged to LA for my work and then now I got dragged out to London to open Baohaus, so this [Neighbourhood] is now the new home base for the next three months. But the idea is to then start to look at brick and mortar spaces in London and hopefully make it more permanent. What makes Bao Haus stand out? There’s a lot of Taiwanese cooking in London now. What really defines my cooking is there is a straight line between my grandma, my mother, and myself. There are very, very small things I do to adapt it up for my taste or modern tastes, but it’s not adding trendy ingredients or smashing things together. For example, this mince pork stew is how my grandma and my mum would make it. The only thing I pay more attention to is knife skills and the exact cut of the pork belly mixed in with the ground meat. It’s the same with the Chairman Bao, it’s exactly like the baos you get in Taiwan except that I red-cook my pork instead of brown braising. So I stay within the Taiwanese pantry, but I really work on the technique. I read that you don’t really like being called a chef. What don’t you like about that chef territory? The thing is, I definitely think cooking is an art, right? Even the guy selling a dollar bowl of rice is just as artistic to me as somebody doing a tasting menu. But I feel like every generation has these chefs whose food always has to be about them. It’s less about culture and community, and more about, ‘Check out my new idea, my new thing’ and none of it ever has staying power. I get disappointed going to a lot of young chef restaurants because they’re working their s*** out and they want you to pay for their food because they feel they’re being creative. Like, ‘Because we were being creative, you should f***ing pay us and buy our food’. And I’m like, well, this just doesn’t taste f***ing good. If you’re going to charge people this, s*** should be good. There’s a lot of ego. A lot of people didn’t set out to be chefs, they say, ‘I was in fashion or I was in music, or I was a director and I busted out and ended up in food’. People see food as a place they can be all artistic and they think they can creative-direct a restaurant, but this s*** is a lot harder than you think. You can have a cool brand and a great vibe, but to keep people coming back for 10 years, your food’s gotta be really good and be a good deal for your customers. Everything is exciting when it’s new, but does it stand the test of time? Do you keep thinking about it the next day? Are you a perfectionist? Here’s an example: chips. We were known for our taro fries in New York. I did taro fries because you can get French fries anywhere, and they go great with our food, but I wanted to do something different. So I would brine the taro, black it and then double fry it, and they were some of the best fries I’ve ever had and people went nuts for them. But it’s much harder to source taro here in London, because I want the whole fresh taro, not frozen. It was proposed that we do French fries, but they were bringing in frozen ones. But I didn’t want anything like that on our menu that isn’t the best version of it. I guarantee you everything on our menu is the best version you can get here in London. No one’s going to touch my bao. I know there’s another place here, BAO. I’m not even going to eat there. I know mine’s better. I will not try it. I will not. So, back to the fries, I said those fries aren’t going on my menu because they’re not the best fries. So now we’re sourcing all kinds of potatoes. Certain restaurants like St John’s only have chips seasonally when the potato is consistent, and I like that. I like when people are like, when it’s good, it’s good, and I will serve it to you then, and when it’s not good, I’m not going to serve it to you. That philosophy needs to be adopted by more. You don’t have to serve everything, you don’t have to do everything. You don’t have to be the most clever. Just be the best version of you and do what you do best. You know, I got a dozen madeleines from St Johns and I smuggled them all the way back to LA. My wife was like, ‘Dude, are these going to be good?’ After my flight and then another day in between, I heated them up and they were phenomenal. I gave some to my dogs – my dogs got to eat St Johns madeleines! They went crazy. You used to host a TV contest show called Snack, where people got random ingredients and had to make something with it. What’s the best thing you made with random ingredients? I invented the Cheeto fried chicken. It happened when I was really high one night. I didn’t have any bread crumbs, so I crushed up Cheetos in a bag, then coated the chicken and fried it. This s*** is crazy. It was a lot of fun but I spent a lot of time on it and then I found the right Cheetos, the right cheese dust, and I think we really perfected the dish. We only offered it once a year on 4/20 at Baohaus, it became a tradition. So if we have a brick and mortar space in London, I would absolutely bring the Cheeto fried chicken bao back only on 4/20. You’ve worn a lot of hats in your lifetime, restaurant owner, chef, author, director, fashion designer. How do you feel about hustle culture? Everything right now is based on the image and identity that you’re selling. Who are my friends? How do I dress? How am I curating my life? What starter pack do I fit into? I get it – I definitely think it’s important to work extremely hard because it’s hard to make money right now. The income inequality gap is insane and my solution to that is to acquire a skill and just refine it. If you have a tangible skill, you’re already ahead of most people in your generation because most people have knowledge and contacts and willingness, but do they have an actual skill? For example, the idea of a creative director is just so funny. What’s the skill? There’s very few creative directors who are skilled and honour the craft, but being a creative director is not just knowing a few really good photographers and good graphic designers and telling them what to do. You’re telling a story, you’re directing the creative. Do you have the vision? It’s not just the mood board, they need to take it seriously. Read More ‘Ramen junkie’ Ivan Orkin on mazemen, MSG and the resilience of the human spirit BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro

Damon Hill has praised Lewis Hamilton for the “admirable” way he “kept his chin up” after the controversy of Abu Dhabi – and believes the Mercedes man is “absolutely motivated” to win a record eighth world title. Eighteen months have passed since Hamilton lost out to Max Verstappen at the contentious season finale, with his Dutch rival going on to take last year’s title too. And Verstappen, 69 points clear in this season’s championship, is primed to complete his hat-trick. Hamilton, 38, has not won a race since the penultimate round of the 2021 campaign – the longest losing streak of his career – but he heads to this weekend’s Austrian Grand Prix following two consecutive podium finishes in his revamped Mercedes machine. “It is admirable the way Lewis kept his chin up after what happened in Abu Dhabi,” Hill, the 1996 world champion, told the PA news agency. “He got back on with the task in hand and he is driving better again this year than he has done before. He is starting to gel with that car now and he has solved some of the problems he faced. “So I would be amazed if he doesn’t want to go out on a high by winning that eighth title, and he is absolutely motivated by that. He has got that longevity and he looks after himself. “He needs a competitive car, half-a-chance, and someone like Lewis will rise up to that challenge and find more in himself. At the moment we are seeing a happier Hamilton, and a happy Hamilton is a fast Hamilton.” The British driver’s future on the grid, however, remains a hot topic of speculation. Hamilton has entered the final six months of his current £40million-a-season contract with Mercedes. But despite a string of recent discussions with team principal Toto Wolff, a conclusion to the saga is not understood to be imminent. “The talk is that Lewis is finalising a much longer-term deal that goes beyond his racing career,” added Hill, 62. “The car company itself is involved, so there is a bit more bureaucracy in this deal.” Hamilton is already 93 points behind Verstappen in the standings after the Red Bull driver raced to his sixth victory from eight rounds to equal Ayrton Senna’s career tally of 41 wins last time out in Canada. Following Verstappen’s triumph, Red Bull team principal Christian Horner said his star driver must now be considered among Formula One’s all-time greats. “Comparing different eras is quite difficult,” said Hill, who was speaking at his Halow Project charity event in Sandown following a world-first kart run on Zero synthetic fuel. “They do many more races than they used to in the sport. But, nevertheless, in every era there are one or two drivers who are the cream of the crop, and you have to say Max is one of them, along with Lewis and Fernando (Alonso). “I certainly see him having his own era called ‘the Max Verstappen era’ where he wins practically everything. “If you appreciate great drivers and the job they do then it is great to watch. But I understand people want to see a race and not a demonstration and we have to be patient and hope the others catch him up pretty quickly.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Horner details what makes ‘mega talent’ Verstappen so special Max Verstappen aims to ‘keep winning’ after matching Ayrton Senna’s 41 victories Max Verstappen claims pole position during rain-hit qualifying for Canadian GP

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