Two Months On…Is ‘Donda’ Kanye West’s Magnum Opus?

Over two months have passed since the release of Kanye West’s (now formally known as Ye) 10th solo studio album, Donda, which came to life following three performative public listening events. But how does the final version of the album stack up against his past releases, and the other big-name releases of the year?

THE LGBTQ+ YOUTUBERS YOU NEED TO WATCH

Joel Rochester
Image credit: Goodreads

Channel: FictionalFates

Bio: Joel identifies as a “bisexual Black British boy”. He is currently in his third year at university, studying English Literature and Creative Writing. He began his bookstagram and blog back in 2015 and this encouraged him to start his booktube account last year, which is already at 50.2k subscribers. Joel was particularly encouraged to start his channel because of BLM, as he felt “more empowered to use… [his] voice in spreading diverse reading and representation and showing that black lives matter”. Indeed, he also amplified his voice through the format of literature, as, in 2020 Joel wrote a short story, ‘The Boy & The Dragon, and is in the process of writing his first novel.

“Reading was probably my escape from reality, like a comfortable and safe space from a harsher world that didn’t like a queer British boy, a queer Black boy”

– Joel Rochester

Video Recommendation: ‘how I organise myself as a reader + student’ / ‘let’s talk about black books, baby

Rose Ellen Dix & Rosie Spaughton
Image credit: divamag

Channel: Rose and Rosie

Bio: Rose and Rosie are a married comedy duo; they have been married for 5 years and you can watch their beautiful wedding video their channel. They both had individual YouTube channels in 2011, before making their first combined channel, “Let’s Play Games”, which was a gaming channel. They then made their channel Rose & Rosie where they do comedy skits and along with more personal videos, including Rose’s experience of having OCD and Rosie’s experience of being a bisexual woman in their “BISEXY SERIES” (Rose and Rosie Vlogs). They have recently started their podcast “Rose and Rosie: Parental Guidance” which discusses their experience of trying for a baby through IUI.

Video recommendation: ‘Rating Gay Ships on Netflix/Discussing My Trauma | EMDR therapy | PTSD and OCD (uncut)

Melanie Murphy
Image Credit: YouTube

Channel: Melanie Murphy

Bio: Melanie is an Irish YouTuber, author, a mother. Her content centres around empowering others by representing her true self.  Melanie shares her bodily insecurities and mental health struggles. Along with this, she discusses and tackles “taboo” subjects such as: abortion rights, sex, sobriety and biphobia. Notably, her “PMS PARTIES” series portrays the often-overlooked subject of PMS, visually representing the struggles that people with periods face. Melanie also creates shorts, including FEMME, a spoken word film about her sexuality, and CHOICE, a film to tackle abortion rights in Ireland. She uses her creative format to speak-up for the LGBTQ+ community and actively tries to educate her viewers, including LGBTQ+ sex and relationships education which is very limited in the UK curriculums.

“I can’t silence all the voices swimming in my brain that question the validity and extent of my bisexuality”

Melanie Murphy

Video recommendation: ‘Why We Still Need Pride/FEMME

Header image credit: Metro Weekly

‘News of the World’ review: Woody gets a live-action treatment

News of the World tells the story of Captain Kidd (Tom Hanks) in middle America, post-civil war, who plods between small towns delivering the news and stories of the country. His equilibrium is thrown off balance when he meets Johanna  (Helena Zengel), a young girl who had been captured by the Kiowa tribe. The film follows his endeavours to take her back to her family.  

Director, Paul Greengrass, who previously collaborated with Hanks on Captain Phillips, dominates with an impressive set and costume design, making audiences feel like they’re witnessing an American Gothic painting brought to life and stretched over two hours. By night, we are presented with some fantastic stills of midnight ghost towns, moon-lit shudders, amber windows and oil lamps, sparking a dark and brooding atmosphere. By day, we are immersed into the verisimilitude of a comical Wild Wild West town; the perpetually muddy main strips, bustling saloons, neighing stables, bells chiming, people whistling, the clatter of villagers starting their day – a buzzing hive smothered by the epic American landscape.  

Dariusz Wolski’s cinematography and his use of wide-angle frames is accentuated by some gorgeous images of the twilight hours and its rising purple tones casting shadows over the hills, creating a beautifully placid fragrance in the air.  

Hanks and Zengel wear their roles well, particularly Hanks, who is renowned for his  humbleness and good nature, makes for a perfect fit as a paternal character. The film’s first old-school, fun cowboy shootout with some rugged bandits and a creatively horrific  alternative to gunpowder pushes our familiarity with Mr Beloved Worldwide as a heroic  gunslinger but does not disappoint.

Credit: Universal Pictures

Greengrass plays it very safe in News of the World, which makes it hard to flesh out any  valid flaws. However, some complacencies present themselves, such as within its  dialogue. When a shady, menacing crew try to take Johanna off Captain Kidd’s hands for  a price, which results in an altercation, one of the members threatens him saying “I’ll be  seeing you Captain…I’m coming for you as soon as I’m done with these blues”. Not only  is this on-the-nose, but it also frustratingly spoils the possible element of surprise later on  in the narrative with his return, as we already know from this confrontation that he  presents himself as a potential antagonistic conflict, resulting in what is some pretty  complacent writing.  

Captain Kidd’s quest in bringing the news of the country to these isolated, bubbled village  communities resembles a lighthouse beacon illuminating the scary unknown abyss of the  expansive lands of America for its disconnected sleepy towns in an age of tremendous  darkness before a world of technology, science (labelling the misunderstood as ‘cursed’),  mass-communication (other than ‘word is’) and humanitarian justice. This metaphorical  plague is manifested in and personified by our two protagonists, who are both isolated  and wrestling with an existential ambiguity over where they belong and where they ought  to go.  

News of the World doesn’t conquer any new grounds or put itself up to any real risk but instead communicates a very necessary sentiment. The timeless power of stories is what triumphs here. His stories are the only light that echoes through a country muffled by darkness, a country riddled by desperate turbulence, confusion and anger, in need of severe enlightenment and escapism, whilst on the brink of a new era. For these reasons,  News of the World couldn’t have come out at a better time. 

Header image credit: The New York Times

Mank Review: David Fincher’s Love Letter to Old Hollywood

Mank marks the collaboration between heavy-weight Director David Fincher (Fight Club, Seven, The Social Network) and Netflix. It throws us into the action of Hollywood in the 1930’s from the perspective of the raging alcoholic screenwriter, Herman J. Mankiewicz, as he writes Citizen Kane, one of the highest acclaimed films of all time. The film is rife with social commentary on the industry at the time, communicating the world’s political ambiguity with World War Two lurking just around the corner.

Fincher goes slightly off-piste in Mank, a black and white love-letter to 1930s Hollywood, much like La La Land was to 1950s Musicals. His romanticisation of the era roars. The punching of the type-writer for scene headings, strong orchestral scores, fuzzy gramophone-like dialogue quality, characters’ faces split up with light strips from drawn blinds and idling cigarettes delicately left balancing on the rim of an ashtray and still smoking. His brilliant direction brings these text-book pictures to life. We’re teleported back into the bustling streets of Hollywood with classic cars, retro poster ads, bellboys with funny hats, three piece suits and tie clips and filterless cigarettes. We are also given an insight into turmoil left behind by the Great Depression, the anticipation of the Golden Era and speculation about what this ‘Hitler’ guy is up to in Germany. Even though Mank is set some ninety years ago, the parallels in-between its financial crisis to ours today were too big to go unnoticed. 

The casting pays off, with the great Gary Oldman taking the reigns as the screenwriting protagonist and Amanda Seyfried filling the shoes of a femme fatale-like actress. Despite this, the script hampers his potential and doesn’t give him the space of delivering a game-changer we know he’s capable of. How much wiggle room can an actor have to impress if he’s cemented in a bed for half the film? With this being said, there is credit to be rewarded in the casting department, particularly for not giving in to pressures for mega marketable names unlike the Coen Brother’s Hail Caesar!, starring George Clooney, Scarlett Johnson and Jonah Hill. Going down this path would’ve tainted the artistic integrity and tone which Fincher boasts.

Not long into Mank, once the novelty of its beautiful lighting and striking costumes begins to settle, its serious flaws begin to materialise. Alarm bells start to ring early on, booming ‘style over substance’ and this is incredibly hard to shake off. The film’s runtime of nearly 2 1/2 hours proves to make it a downright tedious experience, boldly toying with audience’s patience levels. Equally, the film is peppered with meaning and conflict that just doesn’t appeal to the common man. The daily endeavours of Herman J. Mankiewicz and his navigation to making one of the best pieces of cinema is actually, quite a dull piece of cinema. Mank prioritises its indulgent commitment to the vintage aesthetic and consequently, neglects the most primitive service of cinema; to entertain.

This trap also has a knock on effect with the flow of the narrative, through the excessive usage of the slow, fade-to-black. Although this editing technique is also a motif from the Noir-era, it’s exhausted and as a result makes the entire film feel very segmented, like a collection of isolated scenes that don’t carry over smoothly on to the next. Middle man, John Houseman (played by Sam Troughton), pays a visit to Herman Mankiewicz, criticising his patient development on Citizen Kane, saying he’s “hardly out of the first act”. What’s amusing with this line is how the concept of plot structure is non-existent in the overarching film, resulting in a narrative that waffles through its generous run-time. Although validation can be given to the importance of flashbacks, it isn’t executed very well or clearly, resulting in a slightly messy narrative.

Mank offers something new in an age of humdrum films built on generic conventions and passive audiences. It packs a theoretically interesting premise, that delivers for a two-minute trailer, but over 135 minutes, it’s empty and falls flat on its face. Fincher won our trust in making biopics with an exciting, slick and intense execution in The Social Network. You’d be forgiven to assume that he copied and pasted his algorithmic approach here with Mank, but alas, as we all know, lightning doesn’t strike twice. Fincher has lost his charm in this project, but what has stayed is his slick dialogue, clever subtext and ‘cigarette burns’ (queue, Tyler Durden monologue). But ask yourself this – if a house can’t be built on sand, can a film stand on aesthetics and dialogue?

Header image credit: The Times

What’s in My Uni Bag? Unexpected Essentials

So, you’re packing for your first day of Uni. You’ve got your nice new backpack, pens, notebooks etc. You are ready for the day! Or are you? I’m going into my 3rd year of Uni and there are some unexpected essentials that I ALWAYS have on hand.

Cereal Bar/Small Snack

This is a bit of a random one, but I cannot tell you the amount of times I’ve been sat in a lecture and my tummy’s rumbling, or I’m feeling a bit hungover, or most likely I rushed out the door and didn’t have breakfast, and was in dire need of some sugar! Trust me this one saves lives.

A Spare Pen That You Don’t Care About

There will absolutely be a time in Uni where someone asks you for a pen. Now, this is a great opportunity to get chatting to someone new and make a friend on your course! However, there is a big chance that you will never see that pen again, so having some “disposable” pens is always handy.

Spare Socks

So, you brought some nice new shoes and decided to wear them to Uni. They look great. You’re feeling confident. Then, you’re two hours in and you are severely regretting wearing them. Most likely you’ll have plasters with you, but what I’ve found to be super helpful is to have spare socks! Especially if your feet have rubbed so much that the back of your sock is blood soaked, and we all know the horrible feeling of peeling that sock off later on.

Tote Bag

Often after Uni I like to pop into a shop to get some food for tea, and it’s always handy to have a spare bag, especially when you buy a lot more than expected! Tote bags are great because not only are they reusable, but you can throw them on your shoulder, and it won’t be digging into your hand like those pesky plastic bags.

Remember, you can never be too prepared!

Header image credit: Pinterest

Don’t Spend A Bunch On Brunch

Let’s be honest brunch is expensive, with most places charging £8 for some avocado on toast! But it doesn’t have to be. You can make an amazing budget friendly brunch at home, and the best part is you can eat it in your pyjamas. Listed below are some delicious brunch ideas, that will definitely impress your brunch pals.  

Frittata 

This Italian omelette is extremely easy to make, and much easier than a fancy French omelette. The basis of the frittata is slow-fried beaten egg, but you can throw anything into the mix to make it extra tasty. A frittata is a great way to use up leftovers so why not try adding cheese, boiled potato, asparagus, or even sweet potato? Great served with salad and even toast.  Not only is this dish extremely budget friendly, but a great dish to share! 

Loaded Toast 

Why buy toast from a restaurant when you can make it so easily? Honestly, I’m not a big fan of avocado unless it’s encased with other flavours. Therefore, my favourite way to eat avocado on toast is to use a tub of guacamole, and to top it with a fried egg and some chilli flakes, to make an instantly flavoursome avocado on toast.  Alternatively, why not try toast topped with hummus, cracked black pepper, cucumber slices, and some rocket.

Crepes

Once you nail how to make crepes you will always have an impressive dish. My recipe: whisk together 2 eggs, and 360ml oat milk, then add 8 heaped tablespoons of plain flour one at a time until fully combined. The mixture should lightly coat the back of a spoon. Cook in an oiled hot pan and be patient with them. The best thing about crepes is that they use 3 ingredients that you probably already have, and you can top them with anything from sweet to savoury.  I like to add cinnamon to the batter, and topped with maple syrup, bananas and whipped cream. 

French toast

For us brits French toast is more well known as eggy bread, which frankly makes it sound gross. But I think it’s highly underrated. French toast can be made with very few ingredients, all of which are cheap and probably already in your kitchen. Soak your bread in a mixture of egg and milk, and feel free to add vanilla and cinnamon if you want it sweet. Fry the bread in a pan and it’ll be done in minutes! Top with anything you have, or if you really want to impress your brunch pals then whisk up some ricotta, icing sugar, and vanilla, with some chopped strawberries to make an impressive sweet topping.

Header image credit: Twitter

Changing The Way The Cookie Crumbles

Statistics show that 83% of chefs in the UK are male, according to data from the Office of National Statistics employment in 2018. Time then to cover three incredible chefs, who have managed to force their way into the small demographic of female chefs to show that women can be successful in a culinary world.

Claire Saffitz

Credit: Claire Saffitz x Dessert Person, YouTube

If you don’t know Claire Saffitz then where have you been? Not only is Claire Saffitz a trained pastry chef (though she recently claimed that she’s “not a chef”) and a contributing food editor of Bon Appétit magazine, she is also a YouTube sensation! Saffitz’ stardom began in 2017 when she began the show Gourmet Makes for Bon Appétit’s YouTube channel. The show consists of Saffitz trying to recreate popular snack foods as well as elevating the foods to a more gourmet standard. Indeed the rising popularity of Gourmet Makes was due to Claire’s relatable ‘low’ moments. 

Claire herself stated in an interview with Mashable that “there’s some sort of transference from people, they get stress relief from watching my stress” and for anyone that has watched the show, this is certainly true. We are used to watching culinary shows where the chef is the expert and we absorb the information as viewers but it is Saffitz’s stressful cooking that engages us with content that has more entertainment value. It is certainly uplifting to watch Saffitz go through a rollercoaster of emotions, to then seeing her happy and relieved at the end of the episode. Therefore it is this emotional vulnerability, that is often deemed a ‘weakness’ in women, which has catalysed Claire Saffitz’s success. 

Ravinder Bhogal

Credit: The Independent

Ravinder Bhogal was born in Kenya to Indian parents and grew up in London. It is this mixed culture and heritage that has enabled Bhogal to create impressive fusion dishes and menus. Bhogal is not just a remarkable chef, for she is also an award-winning food writer, journalist, TV presenter, stylist and restaurateur. Her most impressive achievement is the opening of her restaurant Jikoni in 2016. 

Jikoni is frankly an adorable restaurant with a cosy almost café-like feel to it and is designed in an overtly ‘feminine’ style, with a pale pink colour scheme and floral designs. However, it is not only Jikoni’s design that makes a statement but Bhogal’s menu too. Jikoni offers a variety of Asian comfort food, but with intriguing British, African and Middle Eastern twists, showing off Bhogul’s accumulation of travel and culture. The dish on the menu that appealed to me the most was the “Cold Silken Tofu, Peanuts, Puffed Wild Rice, Caramelised Foxnuts”, mainly because I was very intrigued by what foxnuts were, and also because it was one of the many creative vegan options on the menu. Bhogul’s interest in developing vegan dishes came about when her niece decided to become vegan. Consequently, Bhogul created a completely vegan menu for W London, which included her niece’s favourite, caramel tofu with garlic confit rice and chilli smacked cucumbers.

Samin Nosrat

Credit: People.com

Samin Nosrat introduces herself on her website ciaosamin.com with “Hi. I’m Samin Nosrat. I cook. I write. I teach” and while it’s clear and simple, it undoubtedly does not give Nosrat’s talent justice. If you’re a foodie, or simply have access to a Netflix account, then you need to watch Salt, Fat, Acid, Heat. The docuseries is based on Nosrat’s New York Times bestselling, and James Beard Award-winning book titled Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, which is written on the premise that the way to master the culinary arts is to master these four elements. In the Netflix series, the four elements are explored through four episodes in four countries: Italy, Japan, Mexico, and her home in California, USA. Its success led to Nosrat becoming an international culinary celebrity. 

Nosrat is recognised for her talent as well as her endearing personality (please watch “Brad Makes Focaccia Bread with Samin Nosrat” on Youtube). The Guardian even described her as someone that “projects the kind of charisma that fosters a sense of familiarity, allowing audiences to believe they know her”, which is very similar to the reason behind Claire Saffitz’s success. 

Header Image Credit: Pexels

3 Easy Noodle Dishes

If you’re someone that practically lives off pasta, then why not try expanding your range of carbs. There is more to noodles than just a pot noodle, or super noodles (not that these aren’t tasty). Noodles can be extremely easy to make, and these recipes will give you a range of delicious, cheap, and quick ways of expanding your carb cooking. I know that supermarket stir fry kits can be very tempting, but I promise that these dishes will be much more satisfying. All recipes below are either vegetarian or vegan but can be adjusted easily.  

1. Simple Soy (serves 1) 

This dish requires the least amount of ingredients and effort. This is my go-to recipe for a quick meal.

Ingredients:

One packet of “Straight to wok” noodles (or dry noodles slightly softened in boiling water) 

Half a white onion

1 clove of garlic/ ½tsp ready chopped 

Half a bell pepper (cubed) 

Soy sauce (2tbsp/adjust to taste)

Olive oil (or any you have)

Black pepper

Optional:

5 florets of broccoli chopped into small pieces 

Sesame seeds 

Method: 

First, heat 1tbsp of oil in a frying pan at medium heat. Then, dice half of a white onion (place the other half in a sealed container for 7-10 days!) and add to the oil. Stir the onion to make sure it doesn’t burn.

Once the onion is translucent, add the garlic, peppers, and broccoli, and any veg you might want. Turn the heat up slightly and stir fry the veg until mostly softened, as you still want some crunch. 

Add the noodles and stir fry for a minute before adding about two tablespoons of soy sauce and stir fry for a further minute until dry. Transfer to a plate, top with a bit of black pepper, and enjoy!


2. Reliable Ramen (serves 1 very hungry student)

This is slightly more complicated than the first dish, but it’s worth it! This is the dish that’ll warm your cockles on a cold Yorkshire morning. 

Ingredients: 

1 half white onion (leftover from previous recipe)

2 cloves of garlic 

1 half a carrot (chop thin pieces for quick cooking) 

1 spring onion 

Handful of spinach/chopped cabbage/bok choy 

Red chilli flakes (to taste)

Vegetable oil 

One vegetable stock cube

Soy sauce (1tbsp)

1 nest of dry noodles 

Optional:

5 florets of broccoli chopped into small pieces 

Miso paste (2tbsp)

1 egg (optional)

Method:

Chop all the veg to make the assembly of the dish quick and easy. Next pour 500ml of boiling water into a jug and add the stock cube, soy sauce, and miso paste if using, stir until combined. 

Heat a small amount of oil in a saucepan (low heat). Add the onion, garlic, chilli flakes to the oil and fry until fragrant but not browned. Add the stock liquid and bring to a boil. Once boiling, add the hard veg you are using and reduce heat to medium and leave for 8 minutes (if you are using cabbage and/or egg, add these now).

After 7 minutes, remove the egg and place in a bowl of cold water (if using make sure to peel before serving). Now you’ll want to add your noodles and spring onions and simmer until noodles soften.

Before serving, add the spinach and stir until wilted (if using). Serve into a large bowl, use tongs for the noodles, and ladle in as much soup as desired. Top with chilli flakes, black pepper, and egg (halved).


3Practical Pad Thai (serves 2)

Out of all the dishes this is my favourite. This one is a fairly simple Pad Thai, but is immensely flavoursome. This dish works best as vegetarian, but if vegan just don’t add the egg and use Udon noodles.

Ingredients: 

1 whole white onion (finely diced)

2 spring onions 

3 cloves of garlic 

1 carrot (julienned/thinly sliced) 

Cooking oil – Sesame wok oil (1tbsp)

Chilli flakes (to taste)

Sesame seeds 

Two handful of peanuts roughly chopped (unsalted)

2 nests of dry egg noodles 

Fresh beansprouts (canned if more convenient) 

1 large egg 

Sauce:

Juice ½ Lime (half for garnish)

Soy sauce (4tbsp)

Rice wine vinegar (2tbsp)

Brown sugar (2tsp)

Sriracha (1-1½ tbsp)

Tamarind sauce (1½ tbsp)

Method:

Place the noodles in a jug of boiling water to soften. In a large pan/wok heat the oil at medium heat. Then in a small bowl, add sauce ingredients and whisk to combine. 

Once the oil is hot, add the onion and carrot, frying for 1 minute. Add the garlic and continue to stir to avoid burning. After 6 minutes add noodles, sliced spring onion (leave some for garnish), and beansprouts. 

After 2 minutes, add the sauce and use tongs to toss the noodles. Move the noodles to the side of the pan add sesame seeds to lightly toast, then and add the eggs to the empty side of the pan. Stir the eggs for 1 minute, and just before they reach a soft scramble mix them into the noodles.

Plate noodles and garnish with spring onion, raw beansprouts (if desired), lime wedges, and chopped peanuts.

Bon Appetit! 

Header Image Credit: Tesco Real Food