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Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. I run a TikTok called @ghostlyarchive, where I share recipes from gravestones mainly across the US that I make and eat. It all started in 2021, while the Covid pandemic was still ongoing. I was studying to be a librarian. One of my classes was about social media and we were tasked with creating a fresh social media account and had to pick a niche. At the same time, for the same library programme, I had to choose a library or an archive to intern with. I found a fairly virtual internship that let me do things safely outside and in person – which was at a cemetery. I ended up interning in a cemetery archives at a congressional cemetery in Washington DC, and this ended up being my social media niche, too. I chose TikTok, which I was new to at the time, and the class required me to post something about my niche every day for three months. So I learnt that there was a whole section of TikTok called “GraveTok”, where there were gravestone cleaners, preservationists and historians posting content, as well as people who just really loved cemeteries and the storytelling around them. I was posting everyday, and when you post everyday, eventually you’re just sharing anything that you come across that’s vaguely interesting. So at first, it was just about the internship, then I moved on to featuring other gravestones in DC. I started sharing any interesting grave or memorial that I was learning about, and that’s how I heard about Naomi Odessa Miller-Dawson’s grave recipe. Naomi has a really beautiful gravestone in Brooklyn, New York. It’s shaped like an open cookbook and features ingredients for her signature spritz cookies, a type of butter cookie that is made using a cookie press. I remember seeing a photo of Naomi’s gravestone and wondering what they tasted like. Because it was during pandemic times, when we had a lot more free time, I had been learning how to cook more and became really curious about this recipe. So I made them, shared the process on TikTok, and it exploded overnight. People were really intrigued by the grave recipe. In the comments, they were asking questions like: “I didn’t know this, who makes these? Are there other gravestones like this?” Or sharing their own experiences saying: “My mum has a really good recipe” or “This is how I make my cookies”. After that, I learned more about who Naomi was and while I was doing that, I was learning about other gravestones with recipes on them that were featured in local blog posts or posted to Twitter, or even on local news. That’s where the project originated. I’ve now made 23 grave recipes, but that first one was such a journey and I’ll remember it forever. The very first time I made the spritz cookies, I baked them incorrectly because there were no instructions on the gravestone and I didn’t know what a spritz cookie was. I made them in little circles and later learned from people commenting on the video that I was supposed to use a cookie press, so I bought one and made them again. They are really beautiful, delicate little butter cookies that you can decorate. I initially thought they were a sort of sugar cookie, because that’s what the ingredient list sounded like to me, but when I figured out what they were and the proper way to make them, it was such a revelation. Eventually, I met Naomi’s family and made her recipe with them. It was so interesting to learn about her family. I felt very honoured that they welcomed me and took the time to talk about who this woman was and what she meant to them. Naomi was the matriarch of her family and an excellent cook. No one was allowed to bring takeaway food into her home because she would say: “I can cook better than anything you can get at a restaurant.” Her son talked about sitting at the counter in her kitchen, just waiting for the cookies to come out of the oven so he could have a freshly baked one immediately, and he did the same thing when we were cooking together. I often think about how the recipes that get put on these graves are such a big part of family food traditions, which is very cool to me. When I met Naomi’s son and granddaughter, who now live in Pennsylvania, we drove past her old house and visited her grave in the cemetery and heard stories about her. I felt close to Naomi, even though I’d never met her. There’s something about food that connects you to so many memories and people of the past. For example, I’ve never met my great-grandparents, but my mother still cooks her grandmother’s recipes and she still talks about this person when she cooks them. It’s a really interesting connection to the tastes, smells and sights that my great-grandmother, who was an Irish immigrant, had. Weirdly, she is actually buried in the same cemetery as Naomi! There is something about food that makes us feel more present with our deceased loved ones. I don’t know what it is, but food has this amazing quality to do that. Other grave recipes that I’ve tried and continue to make include a fudge recipe from Utah and a snickerdoodle recipe from California. I’ve also made two grave recipes from Israel, which were both written in Hebrew. One of them just had the ingredients on it and his widow told the press that if you know how to cook, you’ll know what to do with them. Well, apparently I don’t know how to cook because I had no idea! Luckily, I work part time at the American Jewish University and their librarians both read and speak Hebrew, so they helped me translate the grave. They decided it was a type of mildly sweet yeasted bread and I’ve made it a few times now, it’s really delicious. My friends have asked for that one very frequently because it’s really an objectively good bread. Most of the recipes that end up on graves tend to be baked goods, or sweet recipes, there are a lot of cookies, cakes, pies, cobbler, ice cream. There are a few savoury ones, like a meatloaf, two cheese dips, and a chicken soup. But the rest of them are pretty much desserts. I think they are chosen according to what is comforting for those who are still around. They think: “My grandma made this thing and I immediately associate that thing with her, or my mum or dad, or whoever”. They have a signature dish and get excited when they think about it, and I think that’s how they choose what to put on the grave. Rosie Grant is an archivist currently living in Los Angeles. She visits cemeteries with grave recipes whenever she travels, and shares her process for making these recipes on her TikTok, @ghostlyarchives. Read More The dish that defines me: Michele Pascarella’s Neapolitan ragu The dish that defines me: Evelin Eros’s rum cake The dish that defines me: Mallini Kannan’s baked honey-soy salmon Is there such a thing as British pizza? Courgette season is nearly over – here’s three ways to make the most of them How to cook to keep your gut healthy

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Consuming large amounts of ultra-processed foods could be linked to depression, according to a new study published in the Journal JAMA. Ultra-processed foods are usually high in salt, sugar, hydrogenated fats and additives. This includes ice cream, sausages, crisps, biscuits and soda. The study looked at the eating habits and mental health of more than 31,000 female nurses as part of the Nurses’ Health Study II, a long-term research project on various aspects of women’s health. To better understand the links between depression and foods, researchers started the study before participants reported any symptoms of depression and then followed them over time. This allowed the team to make a connection between a person’s diet and their mental health. Results showed women who consumed over nine portions a day of ultra-processed foods had a 50 per cent higher risk of developing depression than those consuming four portions or less. Participants who consumed a high amount of foods and drinks that contained artificial sweeteners had a particularly negative outcome, the study found. "Participants with high UPF intake had greater BMI, higher smoking rates, and increased prevalence of comorbidities like diabetes, hypertension, and dyslipidemia and were less likely to exercise regularly," the study said. “Experimental studies have shown that artificial sweeteners may trigger the transmission of particular signalling molecules in the brain that are important for mood,” the authors continued. Professor Andrew Chan, chief of the clinical and translational epidemiology unit at Massachusetts General Hospital and co-author of the research, said: “The strength of our study is that we were able to assess diet several years before the onset of depression,” according to The Guardian. “This minimises the likelihood that our findings are simply due to individuals with depression being more likely to choose ultra-processed foods.” In a 2022 study, researchers linked ultra-processed food and cognitive decline. CNN reported that the study found eating those foods may affect parts of the brain that control executive function — such as the ability to process information and make decisions. The research also found that men and women who ate the most ultraprocessed foods had a cognitive decline rate 28 per cent faster than those who did not eat those foods. They also had a 25 per cent faster decline rate of their executive functions than their peers who did not eat ultraprocessed foods. What are the symptoms of depression? According to the Cleveland Clinic, some of the symptoms of depression include: Feeling very sad, hopeless or worried. Not enjoying things that used to bring joy. Being easily irritated or frustrated. Eating too much or too little — which may result in weight gain or weight loss. Trouble sleeping (insomnia) or sleeping too much (hypersomnia). Having low energy or fatigue. Having a difficult time concentrating, making decisions or remembering things. Experiencing physical issues like headache, stomachache or sexual dysfunction. Having thoughts of self-harm or suicide. Read More Yoghurt could be the cure for bad garlic breath, study finds Study finds link between ultra-processed food and cognitive decline

Katherine Heigl has reflected on her decision to raise her children away from the spotlight. The Grey’s Anatomy alum, 44, recently opened up about her newfound life in Utah, where she lives with her husband Josh Kelley and their three children: daughters Naleigh, 13, and Adalaide, 11, and son Joshua, six. During Thursday’s episode of Today with Hoda & Jenna, Heigl revealed that the idea to settle down outside of Hollywood actually came from her mother, Nancy. “People might see you and think: ‘I bet you live in Hollywood, where most people live in your profession.’ But I love where you lay down your life,” co-host Hoda Kotb told Heigl, before asking: “What made you decide to do that? And what do you get out of it?” The 27 Dresses star replied: “You know, it’s odd. I think some people are mountain people and I think some people are beach people. I’m sort of a mountain person and have always been that way.” “My mom realised, because we went out to LA when I was 17 and hustled and hustled for years, right? And I think she realised at a certain point that I needed somewhere to escape to and kind of clear my head and that grounded me,” Heigl recalled. “So we started trying to find, and dreaming about trying to find, that perfect place. And we found Utah and then I started making enough money to be able to afford to do that.” Heigl, along with her husband, were able to build their dream home on a “beautiful ranch in Utah”. While the couple expected to use the residence as a quick getaway, the actor and musician began to spend so much time there that it turned into their forever home. “We built these houses in Utah that we expected to be more kind of vacation homes, or when I could get away from the hustle and all the work, and we just started spending more and more time there,” she explained. “It was my husband who finally made it his primary residence on his driver’s license and stuff, and we went: ‘Yeah, I think this is our primary residence. We live here now.’” Kotb and Bush Hager went on to ask Heigl whether she feels “at peace” in Utah, and if it’s been “the perfect place” to raise her children. While the Knocked Up star admitted that their ranch is ideal for her, her children do sometimes wish they lived a busier life. However, Heigl revealed the piece of advice she gives her kids whenever they wish for something more. “I said to them: ‘I understand that you are sacrificing that in some ways but I still think it was the right choice for our family, because I am more centered and aware of what’s going on in your life,’” she explained. “It’s a smaller town, I know who your friends are, who you are spending time with, I know what’s up with school. It’s just easier to keep my finger on the pulse.” The Firefly Lane star went on to share some details about her children, who are growing older right before her eyes. When speaking about her daughter Adalaide, Heigl said: “My 11-year-old is all, can I say this, piss and vinegar. She is spicy.” As for her oldest daughter, Naleigh, she remarked: “My almost 15-year-old, which is blowing my mind. My freshman in high school - I don’t know how it happened. Everyone says: ‘Oh, it goes so fast, it goes so fast.’” “It doesn’t just feel that way, it is. It does,” Heigl emphasised. “You can only hold on to it as much as you can and don’t beat yourself up too much, if you feel like you’re not present enough. It really just goes.” In 2005, the actor met her soon-to-be husband on the set of a music video for Kelley’s song, “Only You”. In a 2016 interview with Billboard, Kelley recalled meeting Heigl for the first time. “I remember the day we met: May 24, 2005,” he said. “I had just bought a house here in Nashville. The day after I signed the papers, I had to fly back to LA to do this music video.” “I showed up that day, we started doing our scenes together, and we just hit it off. We’ve been together ever since that day,” he continued. They were engaged the following year in 2006, and tied the knot at a luxury ski resort in Park City, Utah, in December 2007. Heigl and Kelley became parents in 2009 when they adopted daughter Naleigh Mi-Eun from South Korea. In 2012, they adopted daughter Adalaide from Louisiana and welcomed their biological son, Joshua Bishop Kelley Jr, in 2016. Read More Katherine Heigl says she ‘felt betrayed’ by Hollywood backlash to Grey’s Anatomy and Knocked Up comments Katherine Heigl says she ‘never saw’ daughter Naleigh after adoption Katherine Heigl shares heartwarming photo of kids in celebration of National Adoption Month Researchers link ultra-processed food and drink to risk of depression in women Shakira opens up about co-parenting her two sons with ex Gerard Piqué Comedian Ashley Blaker on why he wants to ‘change the conversation’ around children with special needs

A woman is suing Starbucks for “false and deceptive practices” over claims that the coffee company’s iced, fruit-filled refresher beverage actually contains no fruit. Joan Kominis from Queens, New York, filed a complaint in August 2022 after learning that Starbucks’ Strawberry Acai Lemonade Refresher contained no actual acai. Court documents filed in the southern district of New York claim that “unbeknownst to consumers, the Mango Dragon Fruit and Mango Dragon Fruit Lemonade Refreshers contain no mango, the Pineapple Passionfruit and Pineapple Passion Fruit Lemonade Refreshers contain no passionfruit, and the Strawberry Açaí and Strawberry Açaí Lemonade Refreshers contain no açaí.” Kominis and her co-plaintiff, Jason McAllister of California, are seeking damages in excess of $5m. Starbucks has since called the allegations “inaccurate” and “without merit”. On Tuesday 19 September, US District Judge John Cronan rejected Starbucks’ request to dismiss nine of the 11 claims in the class-action complaint because “a significant portion of reasonable consumers” would assume that the beverages in question would contain the fruit in their names. The plaintiffs have said the main ingredients in these beverages were water, grape juice concentrate, and sugar. They claim the refreshers “differ from other Starbucks products” in that the product doesn’t contain items in their name. “Starbucks’ hot chocolate contains cocoa, its matcha lattes contain matcha, and its honey mint tea contains honey and mint,” reads the complaint. While they noted that the refresher drinks do in fact contain freeze-dried pieces of strawberries, pineapple and dragon fruit, they claimed that Starbucks “does not affirmatively indicate anywhere which ingredients are and are not in the products.” Starbucks had said that the fruits mentioned in the refreshers titles are meant to “describe the flavours as opposed to the ingredients.” Judge Cronan disagreed, writing in his ruling: “Nothing before the Court indicates that ‘mango,’ ‘passionfruit,’ and ‘açaí’ are terms that typically are understood to represent a flavour without also representing that ingredient.” In Kominis’ original filing, she claimed that she was going to buy a Strawberry Açaí refresher specifically for the açaí benefits. The suit stated that açaí berries and juice “are known to provide benefits to heart health, cognitive function, and contain anti-cancerous properties.” “Had she known that the product did not contain açaí, she would not have purchased it, or would have paid significantly less for it,” the document read. Kominis said that she and other consumers bought these menu items and “paid a premium price” based on Starbucks’ naming of the refreshers, and would either not have purchased them or “paid significantly less for them” had they been aware they were missing one of the named fruits. “The allegations in the complaint are inaccurate and without merit,” a Starbucks spokesperson told Today. “We look forward to defending ourselves against these claims.” One claim of fraud and another for unjust enrichment were dismissed from the suit, but Starbucks will have to face the rest of the allegations. The Independent has contacted a spokesperson for Starbucks for comment. This is the second lawsuit an American food chain has faced in recent weeks. Earlier this month, Burger King was sued over claims that the company misled customers by making its Whopper burger appear larger on the menu than how it appears in reality. Read More Citing sustainability, Starbucks wants to overhaul its iconic cup. Will customers go along? Starbucks cheers ‘good progress’ in plan for 100 new UK shops Ed Sheeran serves up Pumpkin Spice Lattes to surprised Starbucks customers Courgette season is nearly over – here’s three ways to make the most of them Top international cuisines Brits are keen to try Subway enthusiasts stew over launch of first ever 3-inch sandwich

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It’s hard to resist garlic sometimes, but its pungent smell can often last long on the tongue and what better way to get rid of it than good old yoghurt? Garlic contains a compound called sulfur volatiles that can cause a bad odour after being eaten. Researchers wanted to better understand how yoghurt and its components can eliminate or reduce such strong odours. For the study, researchers from the Department of Food Science and Technology at Ohio State University, Columbus tested the garlic deodourising capabilities of yoghurt and its individual components of water, fat and protein to see how each stood up to the smell. As a result, the team found both fast and protein were effective at trapping garlic odours, leading the scientists to suggest high-protein foods may one day be formulated specifically to fight garlic breath. “High protein is a very hot thing right now – generally, people want to eat more protein,” said senior study author Sheryl Barringer, professor of food science and technology at the university. “An unintended side benefit may be a high-protein formulation that could be advertised as a breath deodorizer in addition to its nutritional claims,” she said. “I was more excited about the protein’s effectiveness because consumer advice to eat a high-fat food is not going to go over well.” In the lab experiment, researchers placed equal amounts of raw garlic in glass bottles and confirmed the smell of the garlic was released in concentrations that would be detected by the human nose. Scientists measured the levels of volatile molecules in gaseous form present before and after each treatment. It was revealed that garlic alone reduced 99 per cent of the major odour-producing raw garlic volatiles. When introduced separately, the fat, water and protein components of yoghurt also had a deodorising effect on raw garlic, but results showed fat and protein performed better than water. Looking at fat’s performance, a higher quantity of butter fat was more effective at deodorisation. The proteins which were studied included different forms of whey, casein and milk proteins, all of which were effective at deodorising garlic. This may be because of their ability to trap the volatile molecules before they are emitted into the air. A casein micelle-whey protein complex performed the best. “We know proteins bind flavour – a lot of times that’s considered a negative, especially if a food with high protein has less flavour. In this case, it could be a positive,” Barringer said. Additional experiments that involved changing the pH of the yoghurt to make it less acidic (4.4 pH to 7 pH) actually appeared to lower the yoghurt’s deodorisation effect on the garlic. However, changing the pH of water did not seem to make any difference on the water’s deodorization effect. “That’s telling me it goes back to those proteins because as you change pH you change the configuration of proteins and their ability to bind. That said we definitely should be looking at these proteins,” Barringer said. “It probably depends on the protein, as well, because different proteins react differently to pH. So that may be an important thing as we look at other proteins for their garlic deodorization effect.” The team also tested the deodorising effect of yoghurt and its components on fried garlic, in the process they found that drying garlic alone can significantly reduce garlic odour. Yoghurt and its individual ingredients neutralised a lower percentage of volatile compounds of fried garlic compared to raw garlic. Study authors think this may be because there were fewer volatiles to trap than were present in the raw cloves. The findings have provided a foundation for future studies on proteins that might help fight the garlic breath. In the meantime, Barringer predicts that Greek yoghurt, with a higher protein profile than the whole milk plain yoghurt used in the study, may be particularly effective at getting rid of garlic breath. Fruit-flavoured yoghurts will probably work, too, she said – and whatever is used, it must quickly follow ingestion of raw garlic. “With apples, we have always said to eat them immediately,” she added. “The same with yoghurt is presumed to be the case – have your garlic and eat the yoghurt right away.” The study was published in the journal Molecules. Read More 11 best mouthwashes that will keep your mouth minty fresh Women less likely than men to receive CPR from strangers, study finds Study finds toxic ‘forever chemicals’ may be ‘intentionally added’ to some period products Teenager’s death after drinking too much water was ‘preventable’ Could bats hold the secret to beating Covid and cancer? Groundbreaking migraine treatment offers ‘new hope’ for patients

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