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Want to swim but find it too much of a hassle? Me too – but here’s how I cracked it
Sun, 11 May 2025 13:00:23 GMT
What is the equivalent of a Couch to 5k or parkrun for swimmers? Do I need loads of expensive gear? And should I join a club? Here’s how I learned to love the pool
Mine is a familiar story: I used to hate even the idea of running. But, in 2020, when gyms closed their doors, I downloaded the Couch to 5k app, and ran approximately three times a week for the next four years, culminating in a half marathon in 2024 – and, predictably, an injury.
Physios treating my persistent hip pain didn’t tell me to stop running – but they did suggest I might want to explore other, lower impact options, such as swimming. But where to start? What’s the aquatic version of Couch to 5k or parkrun?
Continue reading...The dramatic results of weight-loss drugs often come with a side order of stigma, as though it’s ‘cheating’ not to stick to willpower, diet and exercise alone. Is that why so many are telling no one – not even their partners?
Every Friday night, Claire, a 50-year-old woman in Berkshire, waits until her husband and son have gone to bed. When she is sure the house is quiet, she tiptoes out to her garage, and over to a tin tucked away in the corner. It is chilly out there, but she doesn’t mind; that’s the point. Inside the tin, away from the prying eyes of her family, is a vial of the GLP-1 medication Mounjaro, which needs to be kept at about 8C. Claire has been taking it without them knowing for several months. “It would have been harder to get away with in summer,” she says.
As weight-loss medications have become more and more popular, lots of people in the public eye have been dramatically changing shape, walking the red carpets or hosting TV shows in bodies half the size they once were. But as the jabs have become cheaper and more readily available, so, too, have ordinary people been disappearing before our eyes. And many are choosing not to disclose just how this weight loss is happening. Like Claire, these “secret jabbers” are keeping it private even from their closest family and friends.
Continue reading...When it comes to workouts, how much pain – specifically, how much post-workout soreness – is actually a good thing? The answer: it depends
Humans have long glamorized suffering, hailing it as an essential ingredient of growth. In the ancient Greek tragedy Elektra, Sophocles wrote: “Nothing truly succeeds without pain.” In the 1980s, the actor and aerobics instructor Jane Fonda told people: “No pain, no gain.”
But when it comes to workouts, how much pain – specifically, how much post-workout soreness – is actually a good thing? The answer: it depends.
Continue reading...
Who’d have guessed there’s so much you can do with bergamot-flavoured tea? Apparently you can even drink it
As you may already know, the title of Britain’s Best Loaf 2025 was awarded to a brioche that was flavoured with lemon curd and earl grey tea. The inventor – Miyo Aoetsu, who runs a baking business from her home in Derbyshire – says the loaf was inspired by a recent Japanese trend for foods that combine the flavours of lemon and earl grey. But outside Japan, how many recipes can there be that use earl grey as an ingredient? Here are 17, just for starters.
The first, and most basic, is for earl grey itself. The connection between the tea and the 2nd Earl Grey, in whose honour it is sometimes said to have been concocted, is sketchy and possibly nonexistent. There is no official formula or authoritative version; it’s just a name given to black tea flavoured with bergamot, a type of bitter orange grown extensively in Calabria. Making your own is as simple as leaving some dried bergamot peel in a jar of black tea for a bit. The result will probably be a bit more subtle than store-bought – which usually contains oil of bergamot – but you may even prefer it.
Continue reading...A classic side that effortlessly accompanies almost any summer meal – customise to your taste with homemade mayo and/or fistfuls of fresh herbs
This summer classic is the happy proof that not all things labelled as salad have to feel like penance for helping yourself to all the fried chicken or barbecued halloumi. Far fresher and zingier than gloopy, ready-made versions, this is the perfect recipe to make the most of those dense, fudgy early potatoes, and easy to customise according to taste and circumstance.
Prep 15 min
Cook 15-20 min
Serves 4
Researchers call on UK government to close advertising ‘loopholes’ that are ‘driving excess calorie intake’
Children will eat significantly more calories in a day after watching just five minutes of junk food advertising, according to a groundbreaking study.
Young people who saw or heard adverts for products high in saturated fat, sugar and salt consumed an average of 130 extra calories, equivalent to two slices of bread, the research found.
Continue reading...With three floors to fill, this 270-year-old restaurant chain’s understated approach feels rather bold
The demise of London’s Chinatown has long been predicted, what with recent rent and rate rises, and diners’ changing tastes. Yet on a spring lunchtime last week, business on Wardour Street was booming, with alfresco noodle-slurping, long queues and endless selfie sessions all in full swing.
Song He Lou, a historic restaurant brand that champions Suzhou cuisine, clearly believes there are big profits to be made in this postcode, and it has put its money where its mouth is by opening a whopping 144-seater right here in the centre of Chinatown. I’m not chucking in that “historic” willy-nilly, either: Song He Lou was founded in Suzhou near Shanghai almost 270 years ago, during the reign of Emperor Qianglong, and makes Rules in nearby Covent Garden, which is a piffling 227, look like a fly-by-night pop-up.
Continue reading...Lindsay Hoyle’s freebies include champagne, whisky, food hampers, skincare sets and presents for his pets
Lindsay Hoyle, the speaker of the House of Commons, has kept almost 300 gifts over the last four years including dozens of bottles of alcohol, hampers, ties, cufflinks and chocolates, his declarations show.
The speaker received a large volume of presents from foreign dignitaries such as ambassadors, MPs and sometimes companies and chose to keep hundreds of them rather than donating them to Speaker’s House – his residence and office – or parliament.
Continue reading...A cargo flight will haul 14 tons of nitrocellulose from John F. Kennedy Airport in New York to an Israeli weapons manufacturer.
The post Explosive Materials Bound for Israel Are Flying Out of JFK Airport appeared first on The Intercept.
This store-cupboard stalwart is versatile and healthy, but which did our reviewer rate – or hate?
• 13 kitchen gadgets top chefs can’t live without
I’ve gone off script here and rated jarred chickpeas and tinned/packeted ones separately, because they’re such different beasts – and with a price point to reflect it. That said, I was pleasantly surprised by a few standouts in the tinned section, one of which is about to save me a fair amount of cash as I trade in my expensive jarred chickpea habit for a more frugal, but no less worthy alternative.
To taste these fairly, I drained and rinsed each one separately, labelled them up in bowls, then tasted them side by side. The ones I thought would benefit most from cooking each went into separate pans of malai sauce (albeit without cream) and were simmered, partially covered, for 25 minutes. The results were excellent in all but one case.
Continue reading...Upmarket bucolic area notes big rise in number of US citizens scoping a plan B away from the States
Thanksgiving in the Cotswolds is no small affair. Every November, Americans flock to the English market town of Stow-on-the-Wold to collect glazed turkey breasts, green bean casserole and a traditional sweet potato dish covered in marshmallows.
It is, by Jesse D’Ambrosi’s own admission, “bizarre”. The chef, owner of D’Ambrosi Fine Foods, is one of the many Americans who have made the Cotswolds their home in recent years. Here, her Thanksgiving and Fourth of July food hampers are highly coveted.
Continue reading...A lively, Spanish-inspired Sunday lunch alternative with a fresh, herby sauce to offest the richness of slow-roasted pork
There’s something about its perfect balance of crunch and tenderness that makes roast pork belly such a timeless favourite, and slow-roasting fills the kitchen with comforting aromas that make you hungry long before the meat is anywhere near ready. I like to serve it with mojo verde, a vibrant sauce from the Canaries that’s often served with papas arrugadas, the island’s wonderfully salty and wrinkled take on potatoes. The sauce’s fresh, herby flavour works beautifully with roast meat, too, and brings a bright contrast to rich, crisp pork in particular.
Continue reading...A world away from Italy’s crowded beach resorts, the island’s south-west offers remote golden sands plus villages, vineyards and great restaurants
It felt like a classic British beach outing, but with more reliable weather. Toting umbrella, towels, sun cream, water and a cool-box picnic, my husband, son and I turned our backs on the marina in Porto Palo, near Menfi in south-west Sicily, and walked west. About 10 minutes on a narrow signposted coastal path brought us to Le Solette, a half-mile curving golden beach between rocky outcrops and backed by low hills. It’s a gorgeous spot, with soft sand and clear water in hues from turquoise to indigo – but the most remarkable thing about it is not what’s there, but what’s not.
Seaside resorts in north and central Italy are a strange phenomenon: the sand is usually almost invisible beneath pairs of sunbeds and matching umbrellas. OK, there is the convenience of loos and showers, but at what cost? I’ve been to resorts in Liguria, in north-west Italy, where from Easter to September a walk along the front affords views not of the sea but of the walls and changing cabins of an unbroken row of beach stabilimenti.
Continue reading...On Earth We’re Briefly Gorgeous made him a literary superstar. Now the Vietnamese American author is exploring his working-class roots in an ambitious follow‑up
There are three kinds of family, muses the novelist and poet Ocean Vuong. There’s the nuclear family, “which often we talk about as the central tenet of American life”. There’s the chosen family, “the pushback”, the community and friendships built by people who have been rejected by their parents, often because of their sexuality or gender identity. And then there’s the family we talk about much less frequently, but spend most of our waking hours within – our colleagues, or what Vuong describes as “the circumstantial family around labour”.
Vuong’s forthcoming second novel, The Emperor of Gladness, encompasses them all. There’s its 19-year‑old hero Hai’s relationship with his mother, a poor Vietnamese immigrant who believes that he has fulfilled her desperate aspirations for him by going to university, when he has actually gone to rehab. (Vuong, who also struggled with drug addiction, didn’t dare tell his mother when he dropped out of a marketing course at Pace University in New York, before getting on to the English literature course at Brooklyn College that set the course for his life as a writer.) The core of the book is Hai’s relationship with Grazina, an elderly widow from Lithuania who has dementia, and who takes him in when she sees him about to throw himself off a bridge in despair. Then there are the eccentric and richly drawn staff members of HomeMarket, the fast food restaurant in which Hai works, with its manager who is an aspiring wrestler, and customers ranging from the snotty and entitled to the homeless and desperate.
Continue reading...Tofu factory owners in Indonesia’s East Java feed their boilers with tonnes of foreign plastics each week to produce tofu sold in the region
Plastic waste from Australia, New Zealand, Japan, France, the US and Britain is being used to fuel tofu production in Indonesia, the Guardian has learned.
Five factory owners in an industrial village in East Java, and one environmental organisation told the Guardian that imported plastic is burned daily to fuel furnaces in factories that produce tofu, prompting concern about serious health impacts.
Continue reading...“The Bukele model is built upon Kilmar Abregos — there are thousands of them.”
The post CECOT Is What the Bukele Regime Wants You to See appeared first on The Intercept.
Groups say plan to resume limited humanitarian assistance under strict Israeli rules ‘risks enabling war crimes’
Aid groups have voiced alarm at US moves to pressure them into accepting an Israeli proposal to resume limited humanitarian assistance to the war-ravaged territory under strictly controlled conditions.
The Trump administration has attempted to strong-arm international agencies – including the United Nations’ World Food Programme (WFP) – into accepting Israel’s stringent rules for resuming deliveries, according to sources familiar with the discussions and news reports.
Continue reading...UN World Food Programme says $50m is urgently needed amid fears that Uganda may now begin forced repatriations
Food rations for a million people in Uganda have been cut off completely this week amid a funding crisis at the United Nations World Food Programme, raising fears that refugees will now be pushed back into countries at war.
The WFP in Uganda warned two weeks ago that $50m (£37m) was urgently needed to help refugees and asylum seekers fleeing conflicts in the Democratic Republic of the Congo, South Sudan and Sudan.
Continue reading...Israeli extremist officials deny the existence of famine in Gaza as they push for harsher measures to block food.
The post Famine Haunts the People of Gaza. Israel Is Trying to Convince You It’s Fake. appeared first on The Intercept.
“We are concerned at the appearance of targeting publicly pro-union worker leaders,” said a union official about a raid in western New York.
The post “They Actually Had a List”: ICE Arrests Workers Involved in Landmark Labor Rights Case appeared first on The Intercept.
A weekly email from Yotam Ottolenghi, Meera Sodha, Felicity Cloake and Rachel Roddy, featuring the latest recipes and seasonal eating ideas
Each week we’ll send you an exclusive newsletter from our star food writers. We’ll also send you the latest recipes from Yotam Ottolenghi, Nigel Slater, Meera Sodha and all our star cooks, stand-out food features and seasonal eating inspiration, plus restaurant reviews from Grace Dent and Jay Rayner.
Sign up below to start receiving the best of our culinary journalism in one mouth-watering weekly email.
Continue reading...Our in-house ferment fanatic Tom Hunt assesses a range of widely available versions of the increasingly popular Korean condiment
Spicy, salty, sweet and sour all at the same time, kimchi is perhaps the perfect condiment. This Korean staple is traditionally made by salting cabbage to preserve it and add crunch, then fermenting it in a pungent paste often made from glutinous rice porridge, gochugaru (Korean chilli flakes), onion and enough garlic to keep a vampire at bay. Fish sauce is another common addition, as is, sometimes, even raw seafood such as crab or squid, but most kimchi sold in the UK is plant-based, and so appeals to a much wider audience.
The magic behind kimchi lies in the lactic acid bacteria naturally present on vegetables. These beneficial microbes are encouraged to thrive during fermentation, creating the complex, tangy flavours and deep umami that make kimchi so distinctive. All kimchi brings bold flavour, but only raw, unpasteurised ones deliver the probiotic benefits that come from live fermentation, so look for the words “raw” and “unpasteurised” on the label. Gochugaru, meanwhile, is what gives kimchi its signature vermilion hue. The brightness of its red-orange colour is a good visual cue as to how much chilli has been used and, as a result, how spicy the kimchi is.
Continue reading...“I’m not someone who says, ‘History will judge them’ — they will have to be judged before then,” Francesca Albanese said in an exclusive interview.
The post EU President Should Be Investigated for Complicity in Israel’s War Crimes, Says Top U.N. Expert on Palestine appeared first on The Intercept.
We would like to hear the story behind a cooking utensil passed down through generations of your family
As Bee Wilson writes in her Guardian long read, people can invest objects in their kitchens with strong meanings or emotions:
Many people told me that they could still feel the presence of a lost parent or partner in their china cupboard. I met someone who said that the one object belonging to his mother that he and his siblings all wanted when they cleared her house was a glass salad-dressing maker. His mother never rinsed out the garlic at the bottom, just adding fresh garlic before pouring in the oil and vinegar, meaning that this vessel carried the garlicky essence of decades of shared meals.
Continue reading...The best new music, film, TV, podcasts and more direct to your inbox, plus hidden gems and reader recommendations
From Billie Eilish to Billie Piper, Succession to Spiderman and everything in between, subscribe and get exclusive arts journalism direct to your inbox. Gwilym Mumford provide san irreverent look at the goings on in pop culture every Friday, pointing you in the direction of the hot new releases and the best journalism from around the world.
Explore all our newsletters: whether you love film, football, fashion or food, we’ve got something for you
Continue reading...Archie Bland and Nimo Omer take you through the top stories and what they mean
Scroll less, understand more: sign up to receive our news email each weekday for clarity on the top stories in the UK and across the world.
Explore all our newsletters: whether you love film, football, fashion or food, we’ve got something for you
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Imagine a world in which you can do transactions and many other things without having to give your personal information. A world in which you don’t need to rely on banks or governments anymore. Sounds amazing, right? That’s exactly what blockchain technology allows us to do.
It’s like your computer’s hard drive. blockchain is a technology that lets you store data in digital blocks, which are connected together like links in a chain.
Blockchain technology was originally invented in 1991 by two mathematicians, Stuart Haber and W. Scot Stornetta. They first proposed the system to ensure that timestamps could not be tampered with.
A few years later, in 1998, software developer Nick Szabo proposed using a similar kind of technology to secure a digital payments system he called “Bit Gold.” However, this innovation was not adopted until Satoshi Nakamoto claimed to have invented the first Blockchain and Bitcoin.
A blockchain is a distributed database shared between the nodes of a computer network. It saves information in digital format. Many people first heard of blockchain technology when they started to look up information about bitcoin.
Blockchain is used in cryptocurrency systems to ensure secure, decentralized records of transactions.
Blockchain allowed people to guarantee the fidelity and security of a record of data without the need for a third party to ensure accuracy.
To understand how a blockchain works, Consider these basic steps:
Let’s get to know more about the blockchain.
Blockchain records digital information and distributes it across the network without changing it. The information is distributed among many users and stored in an immutable, permanent ledger that can't be changed or destroyed. That's why blockchain is also called "Distributed Ledger Technology" or DLT.
Here’s how it works:
And that’s the beauty of it! The process may seem complicated, but it’s done in minutes with modern technology. And because technology is advancing rapidly, I expect things to move even more quickly than ever.
Even though blockchain is integral to cryptocurrency, it has other applications. For example, blockchain can be used for storing reliable data about transactions. Many people confuse blockchain with cryptocurrencies like bitcoin and ethereum.
Blockchain already being adopted by some big-name companies, such as Walmart, AIG, Siemens, Pfizer, and Unilever. For example, IBM's Food Trust uses blockchain to track food's journey before reaching its final destination.
Although some of you may consider this practice excessive, food suppliers and manufacturers adhere to the policy of tracing their products because bacteria such as E. coli and Salmonella have been found in packaged foods. In addition, there have been isolated cases where dangerous allergens such as peanuts have accidentally been introduced into certain products.
Tracing and identifying the sources of an outbreak is a challenging task that can take months or years. Thanks to the Blockchain, however, companies now know exactly where their food has been—so they can trace its location and prevent future outbreaks.
Blockchain technology allows systems to react much faster in the event of a hazard. It also has many other uses in the modern world.
Blockchain technology is safe, even if it’s public. People can access the technology using an internet connection.
Have you ever been in a situation where you had all your data stored at one place and that one secure place got compromised? Wouldn't it be great if there was a way to prevent your data from leaking out even when the security of your storage systems is compromised?
Blockchain technology provides a way of avoiding this situation by using multiple computers at different locations to store information about transactions. If one computer experiences problems with a transaction, it will not affect the other nodes.
Instead, other nodes will use the correct information to cross-reference your incorrect node. This is called “Decentralization,” meaning all the information is stored in multiple places.
Blockchain guarantees your data's authenticity—not just its accuracy, but also its irreversibility. It can also be used to store data that are difficult to register, like legal contracts, state identifications, or a company's product inventory.
Blockchain has many advantages and disadvantages.
I’ll answer the most frequently asked questions about blockchain in this section.
Blockchain is not a cryptocurrency but a technology that makes cryptocurrencies possible. It's a digital ledger that records every transaction seamlessly.
Yes, blockchain can be theoretically hacked, but it is a complicated task to be achieved. A network of users constantly reviews it, which makes hacking the blockchain difficult.
Coinbase Global is currently the biggest blockchain company in the world. The company runs a commendable infrastructure, services, and technology for the digital currency economy.
Blockchain is a decentralized technology. It’s a chain of distributed ledgers connected with nodes. Each node can be any electronic device. Thus, one owns blockhain.
Bitcoin is a cryptocurrency, which is powered by Blockchain technology while Blockchain is a distributed ledger of cryptocurrency
Generally a database is a collection of data which can be stored and organized using a database management system. The people who have access to the database can view or edit the information stored there. The client-server network architecture is used to implement databases. whereas a blockchain is a growing list of records, called blocks, stored in a distributed system. Each block contains a cryptographic hash of the previous block, timestamp and transaction information. Modification of data is not allowed due to the design of the blockchain. The technology allows decentralized control and eliminates risks of data modification by other parties.
Blockchain has a wide spectrum of applications and, over the next 5-10 years, we will likely see it being integrated into all sorts of industries. From finance to healthcare, blockchain could revolutionize the way we store and share data. Although there is some hesitation to adopt blockchain systems right now, that won't be the case in 2022-2023 (and even less so in 2026). Once people become more comfortable with the technology and understand how it can work for them, owners, CEOs and entrepreneurs alike will be quick to leverage blockchain technology for their own gain. Hope you like this article if you have any question let me know in the comments section
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After being threatened with losing their housing, several students who weren’t involved in the protests had their suspensions lifted.
The post Students Studying at Columbia Library Were Suspended for Protest They Took No Part In appeared first on The Intercept.
Reporting on the rise of fake students enrolling in community college courses:
The bots’ goal is to bilk state and federal financial aid money by enrolling in classes, and remaining enrolled in them, long enough for aid disbursements to go out. They often accomplish this by submitting AI-generated work. And because community colleges accept all applicants, they’ve been almost exclusively impacted by the fraud.
The article talks about the rise of this type of fraud, the difficulty of detecting it, and how it upends quite a bit of the class structure and learning community...
A day after being attacked by a pro-Israel mob, protesters were shot by rubber bullets — whose use is restricted by California law.
The post Police Shot Them in the Head With Rubber Bullets. Now UCLA Gaza Protesters Are Suing. appeared first on The Intercept.
After being banned from campus buildings following peaceful sit-ins, students said the disciplinary processes broke from school policies.
The post NYU Demands Law Students Renounce Protests or Be Barred From Sitting Final Exams appeared first on The Intercept.
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