Deep impact: the underwater photographers bringing the ocean’s silent struggle to life

Kerim Sabuncuoğlu – just one winner in this year’s Ocean photography awards – tells the story behind his picture of a moray eel that also shows the wider perils of ‘ghost fishing’

In July, off the Turkish port city of Bodrum, Kerim Sabuncuoğlu stepped from the edge of a boat into the azure Aegean Sea and began to descend. A scuba diver with more than 30 years’ experience, he took up underwater photography in 2002 and has since devoted considerable amounts of time and money to his “out-of-control hobby” – capturing the wonders of the ocean on camera so that “the less fortunate people above” can also marvel at them.

Sabuncuoğlu has travelled the world, photographing marine life in Palau, Cuba and the Galápagos islands and winning several awards for his work. Closer to home in Bodrum, he was embarking on a standard dive with a group of friends, equipped with a Nikon D800 camera. The camera had an 85mm micro Nikkor lens and was clad in Nexus underwater housing, with a single Backscatter snoot to train light on the subject.

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Couscous cake and Middle Eastern mac’n’cheese: eight show-stopping new recipes from Team Ottolenghi

It takes a band of global talents to create Yotam Ottolenghi’s distinctive dishes. In an exclusive extract from his latest book, he introduces some of their finest new creations


Originally located under a railway arch in north London, built from equal parts brick and tahini, walls coated in olive oil and floors stained with spice, the Ottolenghi Test Kitchen started off simply as the place where I play with my food; my low-tech lab where ideas turn into dishes, which turn into recipes. Gradually, though, like a sourdough starter, it began to absorb outside “contaminators”, gathering fizz and bubbles and a load of funk, until finally it became rich, deep and splendidly distinct.

The OTK crew are the equivalent of a good loaf’s life-affirming natural yeasts. Through them, my food, rooted in Jerusalem and the Middle East, has become our food, having been on all kinds of journeys, borrowing harissa from north Africa and chaat masala from India, using newly discovered chilli pastes from south-east Asia or Mexico, and adopting some cheffy techniques from our London restaurants.

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Food fraud and counterfeit cotton: the detectives untangling the global supply chain

Amid the complex web of international trade, proving the authenticity of a product can be near-impossible. But one company is taking the search to the atomic level

Five years ago, the textile giant Welspun found itself mired in a scandal that hinged on a single word: “Egyptian”. At the time, Welspun was manufacturing more than 45m metres of cotton sheets every year – enough to tie a ribbon around the Earth and still have fabric left over for a giant bow. It supplied acres of bed linen to the likes of Walmart and Target, and among the most expensive were those advertised as “100% Egyptian cotton”. For decades, cotton from Egypt has claimed a reputation for being the world’s finest, its fibres so long and silky that it can be spun into soft, luxurious cloth. In Welpsun’s label, the word “Egyptian” was a boast and a promise.

But the label couldn’t always be trusted, it turned out. In 2016, Target carried out an internal investigation that led to a startling discovery: roughly 750,000 of its Welspun “Egyptian cotton” sheets and pillowcases were made with an inferior kind of cotton that didn’t come from Egypt at all. After Target offered its customers refunds and ended its relationship with Welspun, the effects rippled through the industry. Other retailers, checking their bed linen, also found Welspun sheets falsely claiming to be Egyptian cotton. Walmart, which was sued by shoppers who had bought Welspun’s “Egyptian cotton” products, refused to stock Welspun sheets any more. A week after Target made its discoveries public, Welspun had lost more than $700m from its market value. It was cataclysmic for the company.

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Muscles and methane: how protein became the food industry’s biggest craze

Protein has gone from a niche bodybuilding supplement to a mainstream obsession – and is now added to a huge range of food and drink products. What led to the sudden growth of this multimillion-dollar industry?

At the Protein Pick and Mix store in Tunbridge Wells, you can have any snack you like, as long as it comes with extra protein. Protein pancakes, protein burger buns, protein muffins, protein nachos, protein croissants. Protein bars, of course, in every conceivable flavour: caramel millionaire’s shortbread, New York cheesecake, mint chocolate chip, double chocolate fudge, lemon drizzle, cinnamon swirl. White chocolate chip cookies that incorporate something called a “high protein lean matrix”.

I am being shown around the store and warehouse by the founder, Anthony Rodgers, 36, who has the well-defined musculature of a man who regularly eats three protein bars a day. He started the business, originally as an online shop, in 2013, after observing the trend for exotically flavoured protein bars in the US. “At the time I was an avid gym-goer,” he says, “and protein bars were just starting to be a little more creative, a little more exciting. People were putting actual effort into the flavours, and it started to transcend the boring, functional: ‘we’re just going to ram some protein in you.’”

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Meat accounts for nearly 60% of all greenhouse gases from food production, study finds

Production of meat worldwide emits 28 times as much as growing plants, and most crops are raised to feed animals bound for slaughter

The global production of food is responsible for a third of all planet-heating gases emitted by human activity, with the use of animals for meat causing twice the pollution of producing plant-based foods, a major new study has found.

The entire system of food production, such as the use of farming machinery, spraying of fertilizer and transportation of products, causes 17.3bn metric tonnes of greenhouse gases a year, according to the research. This enormous release of gases that fuel the climate crisis is more than double the entire emissions of the US and represents 35% of all global emissions, researchers said.

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Criticism of animal farming in the west risks health of world’s poorest | Emma Naluyima Mugerwa and Lora Iannotti

In the developing world most people are not factory farming and livestock is essential to preventing poverty and malnutrition

The pandemic has pushed poverty and malnutrition to rates not seen in more than a decade, wiping out years of progress. In 2020, the number of people in extreme poverty rose by 97 million and the number of malnourished people by between 118 million and 161 million.

Recent data from the World Bank and the UN shows how poverty is heavily concentrated in rural communities in Africa, Asia and Latin America where people are surviving by smallholder farming. This autumn there will be two key events that could rally support for them.

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Superfood surprise! Ten delicious, unexpected ways with kale – from sausage stew to apple cake

The leafy green vegetable isn’t just healthy, it is wildly versatile, whether you’re dusting it on popcorn, using it to make crisps, or layering it in an ingenious lasagne

Kale is an exhausting food – not because of how it tastes, but for its role in the never-ending culture war. It’s a symbol of wishy-washy, out-of-touch wellness culture, and is therefore considered with suspicion by a certain segment of society. Which is silly, not least because kale is actually excellent. Stop being a baby, buy some kale and then make these recipes.

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Third of shark and ray species face extinction, warns study

Number of species of sharks, rays and chimaeras facing ‘global extinction crisis’ doubles in a decade

A third of shark and ray species have been overfished to near extinction, according to an eight-year scientific study.

“Sharks and rays are the canary in the coalmine of overfishing. If I tell you that three-quarters of tropical and subtropical coastal species are threatened, just imagine a David Attenborough series with 75% of its predators gone. If sharks are declining, there’s a serious problem with fishing,” said the paper’s lead author, Prof Nicholas Dulvy, of Canada’s Simon Fraser University.

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Fire-pit recipes: how to start a backyard blaze safely, and what to cook on it

Wood-fire cooking isn’t just for sausages and marshmallows, Harry Fisher says, and lockdown is no excuse for not upping your campfire-cuisine game

Usually, plenty of Australians would be starting to make plans for summer camping trips about now. Others would already be on them, having escaped the southern states for long soirees north where winter is little more than a horror story told to scare kids at night.

A significant proportion of those people, though – and maybe you, reading this – are stuck at home dreaming of the warmth and crying into their beer while watching Netflix, thanks to ongoing lockdowns and border closures.

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After slavery, oystering offered a lifeline. Now sewage spills threaten to end it all

Black people are disproportionately suffering under the weight of a sewage crisis in Virginia, a symptom of decades of neglect by local governments

On a cold winter morning early this year, Mary Hill was helping her 101-year-old mother get ready for the day when she received a distressing email alert. Tens of millions of gallons of raw sewage were heading for her prized family oyster beds.

Yet Hill was not surprised that the wastewater pipe built in the 1940s had succumbed to corrosion. “Here we go again,” she thought grimly.

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Concern grows for global coffee supply amid Vietnam lockdown

Traders are struggling to get beans to ports for export after Covid curbs were imposed on Ho Chi Minh City

Concerns are growing over global coffee supplies amid tough coronavirus travel restrictions imposed in Vietnam to tackle the spread of the aggressive Delta variant of Covid-19.

Supply chains are been disrupted after Vietnam, the world’s second-biggest exporter of coffee, tightened lockdown measures in the port of Ho Chi Minh City, as well as bringing in restrictions in some coffee-growing areas of the Central Highlands.

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Berlin’s university canteens go almost meat-free as students prioritise climate

The 34 outlets catering to students at four universities will offer only a single meat option four days a week

Students at universities in Berlin will from this winter swap currywurst and schnitzel for seeds and pulses, as campus canteens in the German capital make heavy cuts to their meat and fish options.

The 34 canteens and cafes catering to Berlin’s sizeable student population at four different universities will offer from October a menu that is 68% vegan, 28% vegetarian, and 2% fish-based, with a single meat option offered four days a week.

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‘Everything is changing’: the struggle for food as Malawi’s Lake Chilwa shrinks

The livelihoods of 1.5 million people are at risk as the lake’s occasional dry spells occur ever more frequently

• All photographs by Dennis Lupenga/WaterAid

There was a time when the vast Lake Chilwa almost disappeared. In 2012 it had been extremely hot in southern Malawi, with little rain to fill the rivers that ran into the lake.

“Many fishermen were forced to scramble for land near the lake banks, while others had to migrate to the city,” says Alfred Samuel. “We could barely feed our children because the lake could not provide enough fish, or water for rice growing.”

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Food, beer, toys, medical kit. Why is Britain running out of everything?

Poor pay and conditions for HGV drivers and the loss of many thousands of EU workers are plunging the UKs supply chain into crisis

Gaps on supermarket shelves. Fast food outlets pulling milkshakes and bottled drinks from their menus. Restaurants running out of chicken and closing. Empty vending machines. Online grocery orders full of substitutions. Fruit and vegetables rotting in the fields.

These are just some of the most visible signs of Britain’s deepening supply chain crisis, which has seen stocks in shops and warehouses slump to their lowest levels since the Confederation of British Industry began surveying in 1983.

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A garden at Ground Zero: what I learned growing an oasis in the shadow of 9/11

Soon after 9/11, I moved into an old building by Ground Zero. First step? Plant an unlikely patch of green

If you listen, I mean really listen, you will hear your garden speaking to you. Mine, which sits on a 10th-floor Manhattan terrace, a stone’s throw from where the World Trade Center stood, first spoke to me on a crisp September morning 20 years ago. I had jury duty that day and decided to walk the two miles south from my home in Greenwich Village down to the courthouse in the financial district.

But when I turned south on to 6th Avenue, I looked up to see see an orange hole flaming at the centre of the tower ahead of me. A woman nearby fell to the pavement, screaming something about a plane. It didn’t seem like a good day to go downtown; yet something compelled me to continue south. When I arrived at a gas station on Canal Street, a boom sounded and a puff of smoke issued from just behind the tower. “What was that?” I asked a taxi driver, filling his tank nearby. “Well, see those two buildings are connected with pipes,” he said with the unquestionable authority endemic to New York cabbies. “When you get a fire in one it spreads and you get a fire in the other.” Makes sense, I thought, and pushed southwards.

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Parmesan and Pop-Tarts: 17 foods you’ve probably never frozen – but really should

From spinach to sandwiches, here’s how to reclaim your freezer from loose peas and crystal-encrusted lollies, to instantly improve your life in the kitchen

If there is one skill I wish I was better at, it’s freezer optimisation. Right now, my freezer is a mess of ice cubes and lollies and roughly a ton of loose peas, leaving me without enough room to freeze things that are actually useful. Getting your freezer organised is a great idea, so allow me to list all the things you can freeze, but probably don’t. Honestly, this list is as much for me as it is for you.

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‘Bro, I cooked it in a bloody airfryer’: is the unofficial appliance of lockdown just a tiny oven?

Used to cook everything from racks of lamb to gummy worms, airfryers are a social media sensation – but food professionals are split on their utility

When the Sydney chef Dan Hong posted a video to his 104,000 Instagram followers of a lamb rack emerging from his home airfryer, its fat aureate and twinkling, the caption had a caveat: “Edit,” it read, “please don’t take this too seriously guys. It’s a lamb rack cooked in the air fryer ‍♂️ ‍♂️ ‍♂️”

“Some people were commenting ‘it’s undercooked’ or this or that you should’ve rendered the fat a bit more and it’s like, bro, I cooked it in a bloody airfryer,” Hong says.

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A few good massaman: Tom ‘two curries’ Cruise shows us how it’s done

Tom Cruise doesn’t just have a single chicken tikka masala when he goes to Birmingham – he has another one straight after. Has any man ever been more on-brand?

When Tom Cruise commits to something, he commits. When a Mission: Impossible stunt called for him to climb up the outside of the world’s tallest building, he actually climbed up the outside of the world’s tallest building. When Collateral required him to become an invisible assassin, he temporarily became a Fed-Ex driver to teach himself anonymity. When he fell in love with Katie Holmes, he did it with such couch-leaping intensity that it derailed his career for half a decade.

So when Tom Cruise went to Birmingham to have a curry, he really went to Birmingham to have a curry. When Tom Cruise went to Birmingham to have a curry, he did it with the same vigour that he uses to ride motorbikes or jump out of planes or scream at crew-members for not following Covid compliance protocols. Which is to say that when Tom Cruise went to Birmingham to have a curry, Tom Cruise went to Birmingham and had two curries, one after the other.

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No icy lager, no sundowners: could you handle a sober holiday?

For many of us, a getaway means sun, sea, sand and… alcohol. But what if you drink so much at home that a break is a chance to go booze-free?

A couple of years ago, before a two-week holiday to the Algarve, I decided I wouldn’t drink. I thought it would be difficult. There would be no more vinho verde to wash down a charcoal-grilled bream. It would be adeus to the icy Sagres lager that goes so perfectly with those fat, yellow Portuguese chips. Aside from the gustatory pleasures, I worried about being the sober one. Drinking is part of the routine of the British holiday. If I didn’t participate, it might endanger everyone else’s fun, too.

Besides, it was part of my “personal brand”. It wasn’t that I was an alcoholic, but I did think that being gregarious, and generally up for a good time and a pint in the sun, was part of the reason people wanted to go on holiday with me. At 32, I worried that I risked projecting Big Midlife Crisis Energy years before my time.

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‘We need to stop talking about jollof rice’: Lagos chef aims to ‘conjure pride’ in Nigerian food

Michael Elégbèdé doesn’t just break from western ideas of fine dining, but aims to revive a deeper appreciation of Nigerian food among Nigerians, too

After wine and canapes on a patio overlooking high-rises and greenery in an affluent part of Lagos, 15 guests assemble inside. They sit facing one another across a long dining table, brightly lit by a steel row of low-hanging lights. Nigerian cultural masks and artworks adorn the walls of the restaurant, which evokes a Nigerian home.

The dishes emerge: traditional egusi soup, but with the efo (spinach) crisp amaranth leaves. Grains of gari, or cassava root, typically pounded to make a kind of dough called eba, is instead lightly dusted over it. Unusually, there are croutons. “An egusi crouton,” a guest nods approvingly.

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