Holidays are great – but travelling can take its toll on your body and mind, particularly when flying long distances. “When you consider that pressure, temperature and oxygen levels fluctuate in the aircraft, add in the fact that humidity levels are lower than sea level – it’s not surprising flying can upset some of your body’s normal functions,” says Dr Chun Tang, medical director and GP at Pall Mall Medical. “Not forgetting, most people feel varying degrees of stress before take-off too.” So, if your summer holiday is set to include a hefty flight, what are some of the key things to think about when it comes to health and wellbeing? Dehydration “Airplanes can dehydrate you because half of the air circulating in the cabin comes from the outside, and when you’re at a higher altitude there is hardly any moisture in the air,” says Tang. If you want to help mitigate the impact of dehydration while flying, consider what you eat and drink both before and during. “Eat something light, like a salad and fruit. Avoid salty fast food, especially before flying, as this can cause bloating and dehydration,” suggests Tang. “Many people like to have an alcoholic drink in the departure lounge prior to flying, but you are just dehydrating yourself further. Avoid coffee too and stick to fresh juices and water. “After you’ve flown, tempting as it is to go and get an alcoholic beverage, keep drinking water to restore hydration.” Germs Tang explains: “When you fly, you’re exposed to more germs because you’re near others – that’s why it’s common to catch a cold or sniffle following a flight. Your tray table, seatbelt and other surfaces that are frequently touched will also be covered with germs. “Carry a small bottle of hand sanitiser and cleaning wipes with you,” he suggests, “and wash your hands frequently during travel.” Sleep Jet-lag is a pain and can easily ruin the start and end of a trip. So, how can you mitigate its impacts and keep your sleep cycle solid? “Exposure to light is incredibly important for regulating your body clock. When it’s dark outside, you’re more likely to fall asleep,” says Tang. “If you’re travelling west to the USA or South America, for example, you should seek light in the evening time. If you’re headed east, then you want to restrict light exposure if you’re arriving at night-time and seek it out in the morning. “Studies show that blue light from your smartphone or tablet can keep you awake, so avoid these when you’re trying to get some sleep,” he adds. Ears Tang says another possible “side-effect of flying can be stress on your ears due to pressure changes in the cabin”. This is why it’s often advised that people avoid flying if they have an ear infection, for example.“When the outside pressure changes quickly during take-off and landing, you may feel your ears pop. Sometimes this imbalance can cause motion sickness because your brain is receiving conflicting messages,” says Tang. “Try swallowing or yawning to open the eustachian tubes [which connect the middle ear and throat] during take-off and landing.” Circulation Deep vein thrombosis (DVT) is a very real concern for many people when flying. These blood clots, which usually affect the legs, can be extremely serious. “One of the most common causes of DVT is prolonged periods of inactivity when travelling long distances,” says Professor Mark Whiteley, leading venous surgeon and founder of The Whiteley Clinic. “When people significantly reduce the activity in their legs, the blood flow becomes very sluggish in the deep veins – therefore putting people at a higher risk of a clot forming. “It is important to keep as active as possible when flying by regularly stretching and going for a walk up and down the cabin aisle, at least once per hour if it is a long flight,” he adds. “I would also advise wearing properly fitted flight stockings. This speeds up the flow of blood in the veins and therefore reduces the risks of the blood clotting.” Anyone can potentially get DVT, but if you have a history of blood clots or may be at increased risk, always speak with your doctor before travelling. What if I have a pre-existing condition? “If you have pre-existing health conditions, then it’s best to check with your GP on any specific aspects of flying that may impact you,” says Tang. “You’ll also need to ensure that you have purchased adequate travel insurance that will cover you should you require any medical attention while abroad.” Another important consideration is to make sure any medication you will need is stored in your hand luggage/carry-on bag, and not in the hold (in case it goes missing). Some countries may also have restrictions on certain medications – ensure you speak with your doctor well in advance of travelling. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live How do heterosexual celebrities become LGBTQ+ icons? More help with childcare costs for families on universal credit from end of June Menopause and menstruation guidance launched for workplaces to support employees

Grilled artichokes with hollandaise are one of my all-time favourite summer foods,” says Tim Hayward, author of Big Green Egg Feasts. “Grown up and sophisticated with an elegant hollandaise sauce, they are also romantic when shared and, for some reason, incredibly popular with small kids.” You can make the hollandaise on the Egg, if you have one – if you don’t, Hayward recommends making ahead and storing in a flask. Grilled artichokes with hollandaise Serves: 4-8 Ingredients: 4 large globe artichokes 1 lemon, cut into 4 wedges 4 garlic cloves, left whole, but given a whack to slightly crush 1 large egg yolk Juice of 1 lemon 200g/generous ¾ cup unsalted butter, melted Olive oil, for brushing Salt and freshly ground black pepper Method: 1. Wrap the artichokes individually in a double layer of foil, each with two tablespoons of water, a lemon wedge, a garlic clove and a big pinch of salt. Using the indirect set-up, burp and open your preheated Egg, place the wrapped artichokes on the stainless steel grid and leave them to steam for about 45-60 minutes with the dome closed until tender. 2. Meanwhile, for the hollandaise, put the egg yolk and four teaspoons of lemon juice into a heatproof bowl with one teaspoon of water and whisk together for two to three minutes until thick. Very gradually, whisk in the melted butter (leaving the white milky solids behind) in a thin stream until thick and creamy. Season with salt, pepper and more lemon juice to taste. Keep the hollandaise sauce warm over a pan of boiling water off the heat, stirring occasionally. 3. Burp the Egg and remove the convEggtor. Unwrap and halve the artichokes, top to bottom/vertically, then paint the cut side with olive oil. Using the direct set-up, grid cut-side down on the bars in the Egg until golden brown. Sprinkle with salt to taste just before serving. Recipe from ‘Big Green Egg Feasts: Innovative Recipes To Cook For Friends And Family’ by Tim Hayward (Quadrille, £30). Read More These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? How to make chocolate chip cookies on the BBQ Don’t be a BBQ bozo – these new cookbooks will help to get the grill going

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Few things are more satisfying than cooking up a storm on the BBQ. Whether you’re catering for a crowd or firing up for a quick midweek dinner – as the weather starts to warm up, so do our grills. BBQing used to have a somewhat basic reputation for chucking unseasoned steaks on the grill and calling it a day. However, there are worlds of possibilities when it comes to cooking over fire – for example, did you know you could even whip up a batch of chocolate chip cookies outside? New BBQ cookbooks released in preparation for summer take us all over the world with their recipes, and could even convince you to build your own grill from scratch… DJ BBQ’s Backyard Baking: 50 Awesome Recipes For Baking Over Live Fire By: David Wright, Chris Taylor and Christian Stevenson Think BBQs are just for hunks of meat? Think again. DJ BBQ’s Backyard Baking proves baking doesn’t have to be an indoor, rainy day pursuit – and can be just as delicious and as much fun over the open fire outside. This book is a collaboration from three foodies – Christian Stevenson (better known as DJ BBQ), his regular co-author Chris Taylor and baker David Wright. The trio argue both cooking over fire and baking are often seen as overly complicated pursuits that are easy to get wrong – but in this book, they set out to prove this misconception wrong. The book starts with the basics – the equipment and set-ups you’ll need, with a baking focus – and then launches into a host of technicolour recipes. Dishes range from simple crowdpleasers, such as campfire bread and chocolate chip cookies (which yes, you can bake on a BBQ, you’ll discover) to the more adventurous, including lamb kofta sausage rolls and a full Moroccan-inspired chicken dinner. There’s even a recipe for charcoal ice cream – which isn’t black like you might see on Instagram, but is full of those beautiful, smokey flavours. With DJ BBQ’s signature brand of wit and irreverence, this book will open up the worlds of possibilities within outdoor cooking. Quadrille, £20. Photography by David Loftus. Available now. The DIY BBQ Cookbook: How To Build Your Own BBQ And Cook Up A Feast By: James Whetlor This is one for the DIY enthusiasts – anyone who really wants to their hands dirty when BBQing, from start to finish. While it’s all very well and good to use a regular, shop-bought BBQ, food writer James Whetlor is a huge proponent for making your own. Why? Because shop-bought versions are often expensive, and near-impossible to cart with you on a jaunt to the beach or a day in the park. But Whetlor predominantly highlights how fun it is to make your own BBQ. You don’t have to be a DIY wizard or a building maestro to do so – some of the simplest set-ups will be hugely effective. You’ll need a few basic bits of kit for a DIY BBQ – including breeze blocks, pots, planks and chains – all of which Whetlor says is available at your local DIY store. He also urges safety – wearing work gloves and goggles when building. Whetlor gives a comprehensive guide on building your own BBQ – covering all the different options, from small versions to one that can smoke a whole pig – and there’s even an ingenious step-by-step guide for building your own tandoor oven out of a flowerpot. If you’re tentative about building your own BBQ, Whetlor’s guide is so comprehensive he’ll put any nerves at rest – and then he follows up with the best bit: what to cook on your new creation. Dishes range from vibrant veggie options – mushroom tacos and miso-marinated aubergine steaks – to meaty dishes (coconut hot wings, tandoori quail, spicy pork ribs and more). Quadrille, £20. Photography by Sam Folan. Available now. Big Green Egg Feasts: Innovative Recipes To Cook For Friends And Family By: Tim Hayward While this book is predominantly geared towards people with Green Eggs – a specific type of ceramic BBQ – don’t be put off, because the recipes will suit anyone, with any type of BBQ. The beauty of a Green Egg is it covers so many different types of cooking – you can slow-roast, wok-fry and cook pizzas on there – but you’ll just as easily be able to do that without one, be it on stove or in your oven, if it’s not a recipe that specifically calls for BBQing. If you’ve got a Green Egg, food writer Tim Hayward will take you through the best ways to use it, making sure you get the most out of this (admittedly expensive) piece of kit. But the real strength of this cookbook lies in the sheer range of recipes included from all over the world. You’ll get step-by-step guides on how to make lobster rolls from the US, Indian chicken curry, a whole rack of spiced lamb from the Maghreb region in north-west Africa and Mexican taco recipes to feed a crowd. Dishes are vibrant, colourful and will be everything you want to make this summer – with or without a BBQ. Quadrille, £30. Photography by Sam Folan. Available now. Read More These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season

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Easy to make, full of fresh flavour and healthy, tomato salads are perfect whether you’re looking for a light side dish, to jazz up your packed lunch or something super simple for dinner. British Tomato Fortnight (29 May-11 June) is a great excuse to try out some of our favourite tomato salad recipes. Putting together a Buddha bowl, which is infinitely adaptable to whatever you’ve got in the fridge, is a great place to start. The one below uses whizzed up cauliflower in place of rice, for an extra health kick. The roasted tomato, asparagus and feta salad is all about quality ingredients and simplicity, which make a real feel-good dish. Lastly, combine roasted tomatoes with some of the freshest flavours of spring to make a warm salad with purple-sprouting broccoli, halloumi and anchovies. Delicious. Tomato Buddha bowl Using fresh Piccolos, we’ve created this deconstructed “fajita” Buddha bowl featuring “rice” made from whizzed up cauliflower. Delicious. Serves: 4 Ingredients: 2 red onions 2 red peppers Olive oil 2 garlic cloves, crushed 1 x 400g can black beans 2 tbsp cider vinegar Generous pinch smoked paprika 1 red chilli, halved Lime juice, to taste 2 corn on the cob, halved 1 cauliflower, chopped 1 heaped tsp cumin seeds 350g Piccolo cherry tomatoes To serve: 1 avocado, sliced 4 radishes, sliced Small handful coriander leaves Lime wedges Chipotle paste (optional) Method: Preheat the oven to 180C/gas mark 4. Cut the red onion into wedges and slice the red pepper into quarters. Drizzle with olive oil and roast for 30 minutes. Heat some oil in a pan and add the garlic. Fry for a few minutes over a low heat. Drain the black beans, retaining a little of the water they came in. Add the beans to the pan with the cider vinegar and smoked paprika. Add the halved chilli to the pan. Cook the beans for about 15 minutes, adding a splash of the retained can water if they start to dry out. Add a splash of lime juice at the end of the cooking time. Meanwhile, cook the corn in a pan of boiling water for about five minutes until slightly soft but not completely tender. Drain and dry the corn. Pulse the cauliflower in a food processor until it looks like grains. Dry fry the cumin seeds in a non-stick frying pan and then remove from the pan. Add a dash of oil and the cauliflower and fry until toasted. Add the cumin back to the pan. Keep warm.Heat a griddle pan and griddle the boiled corn on the cob halves until nicely charred. Set aside the corn and then char the Piccolo cherry tomatoes in the griddle pan. Serve the cauliflower in bowls, topped with the black beans. Arrange the red onions, red peppers, sliced avocado, radishes, coriander leaves, sweetcorn, lime wedges and Piccolo cherry tomatoes on top. Serve with a dash of chipotle paste if liked. Roasted tomato, asparagus, and feta salad This salad is all about quality ingredients and simplicity. Roasted Piccolo cherry tomatoes and asparagus flecked with fennel seeds, lemon zest and feta make a real feel-good dish. Serves: 2 Ingredients: 1 small bunch asparagus, trimmed 400g Piccolo cherry tomatoes, still on the vine Extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fennel seeds 2 sprigs rosemary 30g feta 1 lemon, zest of 1 lemon, and dash of the juice Freshly ground black pepper, to taste Method: Preheat the oven to 190C/170C/gas 5. Place the asparagus and Piccolo cherry tomatoes on a baking tray and drizzle with extra virgin olive oil. Scatter over the garlic and fennel seeds. Lay the rosemary sprigs on the side. Roast for about 10 minutes, or until the asparagus is cooked through. Remove from the oven and crumble over the feta. Add the zest, lemon juice and freshly ground black pepper. Drizzle with a dash more olive oil. You may not need to season with salt as the feta will bring salt to the dish already. Warm salad of roasted tomatoes, purple-sprouting broccoli, halloumi and anchovy Combine roasted Piccolos with some of the freshest flavours of spring to make this easy salad with the addition of chopped anchovy in the dressing. Time: 45 minutes Serves: 4 Ingredients: 200g whole Piccolo cherry tomatoes, off the vine 1 whole garlic bulb 6 tbsp extra virgin olive oil Few sprigs thyme 250g new potatoes, or ideally Jersey Royal, halved 250g block halloumi, sliced 2 tbsp balsamic vinegar 4 anchovies, finely chopped 200g purple-sprouting broccoli, broken into small florets Small bunch fresh mint, chopped Freshly ground black pepper Method: Heat the oven to 170C fan/gas 3 (fan). Put the Piccolo cherry tomatoes in a roasting tin, break the garlic bulb up into cloves and drizzle with a tablespoon of olive oil. Nestle the thyme sprigs in with the tomatoes and roast for 20 minutes. Drain off the liquid to set aside for the dressing. Once cool enough to handle, pop the garlic out of each clove and set aside. Boil the potatoes in a pan of boiling salted water for about 15 minutes, or until cooked through - this will depend on the size of the potatoes. Heat a griddle to hot and griddle the sliced halloumi until nicely browned and cooked through. For the dressing, measure out 2 tablespoons of the reserved Piccolo cooking liquid into a small bowl, add the two tablespoons of vinegar, four tablespoons of olive oil and the chopped anchovies. Whisk together. Heat another tablespoon of oil in a pan or wok and add the broccoli. Cook for a minute, then tip in the drained potatoes, once they are covered in the oil, add the tomatoes and garlic to the pan and stir. Remove from the heat. Arrange the warm salad on four plates, top with the halloumi and pour over the dressing. Finish with a little freshly ground black pepper and the chopped mint. Serve warm. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’

Welcome to Social Buzz, a daily column looking at what’s trending on social media platforms. I’m Caitlin Fichtel,

In the face of mounting pressure from labour shortages, supply delays and skyrocketing energy prices, celebrating British produce is more important than ever. If you’re in a supermarket during the next two weeks, look out for a British Tomato Fortnight sticker. Running until 11 June, the campaign hopes to shine a light on locally grown varieties and encourage consumers to buy British. Not only is that a boon to your carbon footprint and your health, but also to your plate – juicy and packed full of flavour, British toms are an extremely versatile cooking ingredient. They go especially well in this pasta puttanesca, which takes no more than 30 minutes to get onto the table, as well as the tomato, lemon zest and sage risotto with burrata – ultimate comfort food that’s balanced by the natural sweetness of the whole toms. Lastly, in the saffron chicken, tomato, orzo and squash stew, the toms are left whole and added it right at the end for a delightful sweet note. Get stuck in. Piccolo pasta puttanesca This dish doesn’t take much longer than the 30 minutes needed to roast the Piccolo cherry tomatoes. Perfection. Serves: 4 Ingredients: 750g Piccolo cherry tomatoes Olive oil 300g spaghetti 3 garlic cloves, finely chopped 1 red chilli, finally chopped 1 tsp tomato purée 100g pitted black olives, roughly chopped 8 anchovy fillets in oil, drained, roughly chopped 2 tbsp capers, drained 1 heaped tbsp chopped fresh basil To serve: Freshly grated parmesan Fresh basil, to garnish Method: Preheat the oven to 200C/180C fan/gas 5. Tip the Piccolo cherry tomatoes onto a baking tray and drizzle with a tablespoon of olive oil. Roast for 30 minutes. Cook the spaghetti according to packet instructions. Heat a dash of olive oil in a saucepan, add the garlic and red chilli and cook for a few minutes until aromatic. Add the tomato purée and cook for another minute. Remove the roasted tomatoes from the oven, pour any excess liquid into a bowl and set aside. Add the tomatoes (along with the chopped olives, anchovies and capers) to the pan with the garlic and chilli. Sprinkle over the chopped basil. Add a splash of the excess tomato liquid if necessary. Drain the spaghetti and serve with the puttanesca sauce topped with freshly grated parmesan and extra basil. Tomato, lemon zest and sage risotto with burrata The ultimate in comfort food, this risotto really packs in the flavour, balanced by the natural sweetness of the whole Piccolos. Serves: 4 3 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1½ tbsp tomato purée 280g risotto rice, such as Arborio Knob of butter 100ml white wine 1 litre stock (made with 1 vegetable or chicken stock cube) 1 lemon, zest only 10 sage leaves, chopped 50g Parmesan, finely grated 250g Piccolo cherry tomatoes, left whole, stalks removed if preferred 115g burrata, divided into quarters 1 heaped tbsp toasted pine nuts Extra virgin olive oil, for drizzling Method: Heat the oil in a large pan. Add the shallots, stir well then cover and cook over a low heat until soft and lightly browned. Add the garlic and tomato purée and cook for another minute. Stir in the rice with a knob of butter, continue to stir and cook for another minute. Pour the wine into the pan and bring to a simmer. Cook for a minute for the rice to absorb the liquid. Add a quarter of the stock and cook to allow the liquid to be absorbed – keep adding more stock as it is absorbed. Stir from time to time. Add the lemon zest and chopped sage. Cook uncovered, stirring from time to time, for about 20-25 minutes, or until the rice is tender and very creamy. Finally, stir in the Parmesan cheese. Meanwhile, heat another pan with a dash of olive oil and cook the tomatoes over a high heat until softened. Divide the risotto among four plates, topped with the Piccolo cherry tomatoes, a quarter of the burrata for each serving, some toasted pine nuts, and a drizzle of olive oil. Saffron chicken, tomato, orzo and squash stew Piccolo cherry tomatoes are left whole and added right at the end of this stew to retain their shape and add a delightful sweet note. You will not be disappointed! Serves: 4 Time: 40 minutes Ingredients: 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, sliced 2 boneless chicken breasts, cut into chunks (about 400g total weight) 1 small butternut squash (about 600g/1lb 4oz), peeled and chopped Generous pinch saffron 500ml chicken stock 150g orzo400g whole Piccolo cherry tomatoes Salt and freshly ground black pepper Small handful roughly chopped flatleaf parsley, to serve Method: In a large pan, heat half of the olive oil, then fry the onion for five minutes, or until the onion is softened. Add the garlic and cook for a couple more minutes. Remove from the pan. Add the chicken to the pan and cook on all sides until nicely browned. Season with salt and freshly ground black pepper Add the chopped squash and cook for a further few minutes. Add the saffron and chicken stock and return the onion and garlic to the pan. Cook at a simmer for about 5 minutes. Increase the temperature to a boil, tip in the orzo and turn the heat back to a simmer. Cook for a further 10 minutes, adding a splash more water if it starts to dry out. Tip in the Piccolos and cook for a further few minutes to soften. Season with salt and freshly ground black pepper, and serve garnished with parsley. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’ This vegetarian kebab won’t have you missing meat

A terrified mother has warned against cooking eggs in a microwave after the viral TikTok ‘hack’ exploded and left her skin pealing from her face. Shafia Bashir, 37, said she’d been in “absolute agony” after making a poached egg using a much-publicised recipe available on the internet. She’d first poured some boiling water in a mug before adding the egg and then put it in the microwave for a couple of minutes until it had cooked. But when she put a cold spoon on the egg, it erupted “like a fountain” and scolded the right side of her face - leaving her in the “most excruciating” pain of her life. Shafia went to A&E where her burns were treated, but she said they were still stinging 12 hours after the incident. And though her wounds have now healed, the mum-of-one has still cautioned others to think twice about attempting the popular dish. She said: “I just don’t want anyone else going through that, because it is trending on TikTok…It was the most excruciating pain in my life. “It was a terrifying time for me. I was in absolute agony. “As soon as I put the cold spoon in, it exploded like a fountain and it scolded me. “I put my face under the tap and then had to get my mate to look after my daughter so I could go to A&E. “My face has healed now, luckily with no scars. I used Vaseline, Sudocrem, whatever I could get my hands on.” Shafia, from Bolton, Grtr Manchester, said she had been making the dish for three years when she’d decided to cook it on May 12 while feeling “starving” She had followed a recipe that her ex-mum-in-law had taught her, but on this occasion, she was left stunned when the cooking trick ended in disaster. She said: “I did it exactly the same as I usually do it. I had already made the toast, I was starving! “My ex-mother-in-law told me about it. She told me how to make a poached egg in the microwave. I had been doing it for three years. “I boiled the kettle, half-filled the mug with water, put salt inside, the egg inside, and microwaved it for a minute. It wasn’t cooked, so I put it in for another minute.” “After it happened, I put my face under the tap for 20 mins. But the burning lasted for 12 hours. It just didn’t stop.” The British Medical Journal previously said that microwave ovens should display clear warnings about exploding eggs. Cooking shelled eggs in a microwave is dangerous because the casing holds in heat. Once you have removed the egg from the microwave, it will carry on cooking itself and any disruption can cause an explosion. But similar dangers can apply when cooking sunny side up or poached eggs in the microwave. These cooking hacks proved popular on social media sites such as TikTok, as people look for ways to save time with everyday tasks. But it’s not the first time the trick has gone wrong, with Chantelle Conway, from Farnworth, claiming a similar thing happened to her in 2021. Shafia said she had been left traumatised after the incident and vowed never to eat an egg again. But she has also seen the funny side of her experiences and made light of them to her 15,000 followers on TikTok. Shafia said: “For my last videos on TikTok, I did Beauty and the Beast and Tony Montana from Scarface, with the burn. “My followers thought it was a filter!” Read More Woman sparks debate by documenting busy last day at work after being fired: ‘Just leave’ Selena Gomez ‘yells’ at security guard at Beyoncé’s Renaissance tour Mother hit with deluge of abuse for taking toddler’s packed lunch to a restaurant Schoolboy almost dies from swallowing magnets for TikTok challenge Woman shares honest review of New York City apartment TikTok mom slammed after making 5-year-old son run in 104 degree heat

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