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The National
9 hours ago
- Politics
- The National
He's a three-point plan that can actually bring about independence
Having read your plan, I have to say, you could do a lot better. I know you're busy running the country and so on, so I've drafted it for you: 1. Make Holyrood 26 an independence election. Put country before party for [[Holyrood]] '26. SNP step forward and the rest walk alongside. Use the list vote as the count of votes for independence (where every pro-indy party declares a vote for them is a vote for independence). Use the constituency vote to deliver the pro-indy majority needed in parliament (with only the [[SNP]] standing, by agreement with the movement). READ MORE: John Swinney: Why I'm launching a renewed strategy for independence In this way, we demonstrate a democratic vote for independence to be the will of the majority of the people. 2. Upon winning that vote, Holyrood, led by an SNP majority pro-independence government, declares that the sovereign people of Scotland have instructed the Scottish Parliament to deliver our independence. [[Holyrood]] declares Westminster no longer has power over Scotland, from the day of the result until our 'official' independence day, some 12-18 months later – a period to allow for discussion of practical matters (fixed date). This period will also include discussion with international bodies, initiating an associate agreement with the EU, reinstating our own currency/using the euro, starting a Citizen's Convention to shape the future of Scotland, working with a wellbeing economy as our foundation, and the introduction of a draft interim constitution for iScotland. Act like an independent country and pave the way for a better future. READ MORE: Mike Small: I pored over John Swinney's strategy – here's what we must do now 3. No wavering, no ceding, no backpedaling. The sovereign people have spoken and Scotland will leave the Union within 12-18 months. The only permission needed is from the people of Scotland. We will seek a friendly and cooperative future across the British Isles, and across the world. We will not cede our rights, our resources, our land or international sea territories, nor will we pay our neighbour's debts. Evicting the abomination at Faslane will be non-negotiable. Our country, our future, our choices. I could go on, of course, but as I said, you're a busy man. But if you want to chat about it further John, I know a wee cafe that makes a pleasant pot of Earl Grey tea and a lovely slice of lemon meringue pie … but be aware, the tea won't stay hot for long and it is much, much later than you think. Ruth Ritchie Lockerbie THERE has been much informed, passionate debate in The National in recent weeks on how we might achieve Scottish independence. Several elements – the broken Treaty of Union, the sovereignty of the Scottish people and the connection of these to the United Nations – offer real prospects of leverage against [[Westminster]]. I was disappointed then, especially as an SNP member and activist, to read Friday's 'Three-point plan for independence' from John Swinney. The criticisms by Robin McAlpine, Gordon MacIntyre-Kemp and especially Lesley Riddoch are correct. This is essentially the same pitch used by the SNP in the last several elections with diminishing success. READ MORE: Independence campaigners react to new John Swinney referendum plan I believe John Swinney is doing an excellent job as First Minister – within the constraints of devolution. I do not believe he has adequately contested those constraints. Where was his press conference when the UK Labour government decided to save an English oil refinery after Grangemouth was allowed to close? 'Our' media may be biased against independence, but that does not mean we cannot use it. John Swinney wants to make the case for 'why independence', and we must never stop doing that. However, leaving the 'how?' to the usual 'we will build pressure that Westminster cannot ignore' is seriously inadequate. The 'how' is inextricably linked to the 'why'. Recent [[SNP]] election strategy has been poor, barely mentioning independence and losing seats with a widening gap between Yes and [[SNP]] public support. I call for [[John Swinney]] to re-establish the position of Minister for Independence (MP or MSP) with specific responsibility to engage the wider independence movement, to join, and lead, that debate, to build the 'why' and the 'how'. In 2012, Alex Salmond recognised he could not govern Scotland and lead an independence campaign. It is time [[John Swinney]] should do the same. Make no mistake. The United Kingdom will be seriously diminished by Scottish independence – economically, militarily and politically. Its place in the G7 and its permanent seat on the UN Security Council would be open to challenge. Its defence policy with reliance on nuclear weapons of mass destruction would be jeopardised. Westminster and Whitehall will never concede to a second independence referendum without external leverage. Building that leverage will increase support for independence, help unite the movement and ... deliver more SNP seats in 2026! Dr Ron Dickinson Glasgow I FEEL that I have to reiterate my point from a previous letter to The National. I wrote then that the UK Government will work towards raising the retiral age to 75. Those without a full insurance contribution will not qualify until they have this. Thus reducing average life expectancy, ergo the pension bill. READ MORE: Labour launch review into raising retirement age I would like to suggest that The National starts a campaign to have all Unionist newspapers printed on a much softer paper, so that they may be put to a more appropriate use. Special soaps are available for removing newsprint from sensitive nether regions. M Ross Aviemore
Metro
16 hours ago
- Entertainment
- Metro
Gen Z are making their tea without a kettle and it's an 'absolute violation'
As Brits, we're famous the world over for enjoying a good cup of tea — and proud of it. However, it appears that some of us have begun taking a rather, erm, creative approach to preparing our morning cuppa. While getting the kettle on might be one of the first things most of us do on any given morning, it appears that isn't the case for every age group. New statistics, which almost made us spit out our tea, reveal over half of Gen Z (those aged 18 to 27) makes their brew (brace yourself) in the microwave. The research, carried out by comparison experts USwitch, found that three-fifths of Gen Z (58%) admitted to the practice, with a shocking one in six (17%) doing so every day. In news that probably has Earl Grey himself spinning in his grave, they aren't even the only ones at it. Millennials (aged 28-43) were the next most likely age bracket to prefer a nuked brew, with 32% of them admitting to the practice, and Gen X (aged 44-59) took third place, with 15% of them choosing to prepare tea radiation-style. Rounding out the list are the Baby Boomers (those aged 60 to 78) and the Silent Generation (aged 79 and above), with just 10% of the former and only 6% of the latter using a microwave to make tea. Gen Z (18-27) – 58% (18-27) – 58% Millennials (28-43) – 32% (28-43) – 32% Gen X (44-59) – 15% (44-59) – 15% Boomers (60-78) – 10% (60-78) – 10% Silent Generation (79+) – 6% Unsuprisingly, the practice of microwaving tea has disturbed many. The practice is actually surprisingly common in America, and when stateside content creators have filmed themselves making tea in this way, it's caused quite the backlash from Brits. 'I think I just witnessed a crime,' and KerryManyLetters commented on one such video, 'How? How can people not know how to make tea?'. While another called it an 'absolute violation' and a third said that microwaving tea fell under the category of 'things that should be illegal but aren't!' Others had a more emotional reaction. User @sillybillylilly wrote: 'This physically hurts its not even funny there are tears in my eyes.' Meanwhile those who have attempted to make tea 'American-style' in the microwave were less than impressed, with Irish creator Garron Noone (garron_music), describing it as tasting like 'sterilised baby bottles'. As someone who considers themselves a self-styled brew connoisseur, it's a question that I personally never thought I'd have to ask. However, it appears that there is, at least, some reasoning behind why the younger demographic might be turning to the microwave to make a brew. Natalie Mathie, energy expert at remarks: 'It's possible that many younger people use a microwave because kettles are often banned in student accommodation, but this is a trend that's growing with each passing generation. More Trending 'While it seems like an affront to basic tea-making traditions, if it works for people, who are we to argue? 'However you're boiling your water, make sure you only put in the amount of water you need, as heating excess water can waste a lot of electricity' Whatever option you prefer – kettle, hob, microwave – the cost of boiling your tea water is still only about 1p per cuppa. View More » If you are really counting the pennies, then technically, a covered pan on a gas hob is the cheapest way to make tea, at just 0.74p. However, you're gonna be waiting a while for that brew. Gas hob (covered pan) – 0.74p (in 217 seconds) Gas hob (uncovered pan) – 0.84p (in 245 seconds) Microwave – 1.03p (in 180 seconds) Electric kettle – 1.11p (in 52 seconds) Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ MORE: Bizarre theory around Trisha Paytas' superhero-inspired name of third baby MORE: Mum-of-six reserves sun beds then leaves resort to go shopping and get breakfast MORE: People are wearing 'five finger shoes' to the office in a fashion move we never saw coming Your free newsletter guide to the best London has on offer, from drinks deals to restaurant reviews.
Asahi Shimbun
15-07-2025
- Business
- Asahi Shimbun
Japanese baker takes on best of British and wins with deft touch
Miyo Aoetsu's Lemon and Earl Grey Loaf was named Britain's Best Loaf 2025. (Provided by Miyo Aoetsu) Miyo Aoetsu is on a roll. The artisan baker from Japan scooped Britain's Best Loaf 2025 for her brioche infused with lemon and Earl Grey tea. It was the second time the Tokushima Prefecture native has won. She previously triumphed in 2023. Her secret ingredient involves a Japanese twist. 'Baking is where I can live,' said Aoetsu, 55. Open to professional bakers, the annual competition is organized by industry magazine British Baker. This year's competition, held in April, attracted an unprecedented 200 or so entries, split into eight categories. The winner in each category was eligible to be named overall competition winner. Aoetsu runs Kuma-San Bakehouse from her home in Derbyshire, a county in the East Midlands of England. She also won in the Innovation category. Aoetsu's achievement in taking on the best of British is even more remarkable because she only got into baking as a hobby 15 years ago. ADDING A FLAVOR OF HOME The winning loaf was kneaded with the leaves of Earl Grey, limoncello-flavored candied lemon peel and Belgian chocolate. Thinking it tasted weak just with lemon, Aoetsu added the juice of Kito 'yuzu' from the Kito district of Naka, Tokushima Prefecture. It is a taste from Aoetsu's childhood. Every time she returns home to Komatsushima in the prefecture, Aoetsu makes sure to stock up on the citrus fruit. She added the juice to butter spread on the loaf as a final flourish. Even with the Japanese flavor, she aimed for a taste that can be enjoyed by locals. The finished product boasts the aroma of lemon and a delicate hint of Earl Grey while offering a refreshing flavor that only yuzu can deliver. Aoetsu baked between 40 and 50 prototype loaves to get it right. She worked through the night before the competition. It was 5 a.m. when she finished baking the award-winning loaf. Aoetsu couldn't help but raise her clenched fists and jump for joy when it was announced she had won. BEGINNER AT 40 After graduating from Tokushima University, Aoetsu enrolled at Naruto University of Education's graduate school. She went on to study at the University of Manchester's graduate school, where she met her future British husband, David Hampson, 57. Aoetsu was 40 when she baked her first loaf. Back then, she was a full-time homemaker. Aoetsu took up baking as a hobby because she wanted to eat the kind of bread she'd had in France when she lived there briefly. Aoetsu learned how to bake from tutorials she found online. She became enthralled with getting the yeast mix just right and watching her bread rise. Aoetsu placed second when she entered the competition in 2019 to test her skills. She opened Kuma-San Bakehouse at the behest of her future customers. Because it is a member-only bakery, she accepts pre-orders and asks customers to pick up their loaves on Saturdays. It is more of a bread club than a bakery. When she won in 2023, it was for bread flavored with 'matcha' powdered green tea. The loaf looked bright green when it was sliced open, which she said drew cheers from the judges. At the time, sales were weaker due to the recession. In desperation, she decided to enter the contest to promote her bread and attract attention. In Japan, matcha pairs well with 'anko' sweet azuki bean paste. But her husband advised her that it wouldn't appeal to the British palate, so she mixed the dough with white chocolate. BAKING AS A WAY OF LIFE 'My baking is all about combining Japanese and Western cultures,' Aoetsu said. It also reflects her way of life. 'It is not easy to live among Brits,' the artisan baker added. 'My weakness is being Japanese, but my strength is also being Japanese. I learned the importance of going back to my roots to make use of my strength.' 'I want to continue with trial and error in terms of fusing Japanese and Western cultures. I'm meant to convey the Japanese taste,' Aoetsu said with a smile. Because some customers asked her to teach them her baking skills, she is preparing to remodel her kitchen at home to offer a baking class.
Axios
14-07-2025
- Entertainment
- Axios
Monday Munchies: Honeybean Ice Cream in Bentonville
I stumbled on an ice cream truck that you'll want to make it to before the summer's over. 🍦 The intrigue: There's no shame in enjoying a plain vanilla or chocolate ice cream, but that's not why you come to Honeybean. The menu has some creative flavor combinations I haven't seen elsewhere, and you should use this stop as an opportunity to discover something new. 🍫 Zoom in: Enter the Wild Sweet Williams, an Earl Grey ice cream with blackberry and dark chocolate. If it's not made with real blackberries, then it fooled me. 🥧 I also tried Mammie's Kitchen, a flavor made with vanilla ice cream, blueberry reduction, and chunks of flaky pie crust. Turns out, pie crust in ice cream is something I didn't know I needed. 💰 By the numbers: A (generous) scoop is $4.50 with an option to add another for $2.
SoraNews24
12-07-2025
- Entertainment
- SoraNews24
Starbucks Japan releases new Shine Muscat grape drinks, but the Frappuccino isn't the star
A surprise newcomer steals the show as this summer's must-try beverage. Fruit has been plentiful at Starbucks this summer, with strawberries and mangoes keeping us refreshed throughout the season, but now it's time for a new crop to take centre stage, with a trio of Shine Muscat grape drinks called 'Three Summer Muscats'. On the menu from 9 July, we were one of the first in line to try the trio, and with Shine Muscat being a large and premium Japanese cultivar of grape, we had high expectations for all three of them. So how would they stack up? Let's start the taste test with the main attraction, the 'Grand Muscat Frappuccino'. ▼ This icy drink is available in a Tall size only, priced at 707 yen (US$4.82) for takeout or 720 yen for dine-in. With muscat juice in the base, and sauce with grape pulp and a jelly made with muscat puree in the mix, this Frappuccino is designed to tantalise the taste buds with juicy, fresh, succulent flavours. Elderflower is added as an accent, and although it comes with a whipped cream topping, Starbucks suggests ordering it without cream for a lighter, more refreshing taste. ▼ So that's how we ordered it. The cream-less Frappuccino has a beautiful light green hue, and when you take a sip, the sweet and tangy flavor of muscat fills your mouth in the most delicious way. The jelly pieces throughout also play a great role, giving each mouthful a pleasantly jiggly, fruit-like texture. The base and sauce are a perfect match, resulting in a finish that's so juicy you could drink it endlessly during the blazing hot days of summer. ▼ Next up, we have the 'Chillax Soda Muscat' (579 yen/590 yen takeout/dine-in for a Tall; 624 yen/635 yen for a Grande). This is the third flavour to be released in Starbucks' new 'Chillax Soda' series, which is based on the concept of 'aromatic sodas for a lighter mood'. Grape pulp jelly, muscat puree, soda water and a special green citrus-flavoured syrup are the ingredients here, with the jelly's sweetness being central to delivering a crisp, refreshing flavour. The simplicity of the beverage serves to bring out the muscat's sweetness, and the green citrus aromatics pair well with the muscat while the fizzy soda adds extra refreshment, creating a pleasantly chill drinking experience. ▼ Finally, we have the 'Muscat Earl Grey Frozen Tea' (678 yen takeout; 690 yen dine-in, Tall size only) Surprisingly, this is actually the most intriguing of the three, as it combines muscat-flavoured jelly and grape pulp sauce with the chain's popular 'Earl Grey Bouquet & Tea' tea latte, a milky, fragrant blend embellished with a vanilla-flavoured mousse topping. This topping is unique in itself, as it's lighter and smoother than whipped cream, allowing the stunning combination of Earl Grey and muscat to really shine. Unlike the Frappuccino, the ice content isn't as overpowering, so the refreshing Earl Grey takes centre stage, and with the jelly and sauce at the bottom of the cup, you can mix in as much or as little of it as you like to change the intensity of the fruit. With so many flavours and a texture somewhere between an iced drink and a Frappuccino, this is truly a new kind of beverage and it completely stole the show, standing out from its companions with an elevated, elegant deliciousness. If you're looking for a literal bite to eat alongside the new drinks, then we highly recommend the newly released 'Sugar Doughnut Balls' (370 yen), which add a touch of decadent sweetness to the Shine Muscat beverages. All of these newly released items are limited-time offerings for summer, with the chain saying they'll only be available while stocks last. If you want to indulge in just one, then we highly recommend trying the Muscat Earl Grey Frozen Tea, but every item is delicious and worth trying — just don't wait too long to try them before they disappear! Photos ©SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter! [ Read in Japanese ]
