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Berlin (dpa) – A sixth film in the "Hunger Games" series is currently shooting in Berlin, with a first trailer now released featuring a new star-studded cast including Ralph Fiennes, Jesse Plemons and Glenn Close. The film tells the backstory of future mentor Haymitch Abernathy, who is forced to take part in the 50th Hunger Games, 24 years before the events of the first Hunger Games film featuring Katniss Everdeen, then played by Jennifer Lawrence. The roughly two-minute trailer shows a Panem riven by political tension, a Capitol bristling with firepower and early, grim glimpses of an arena with harsher rules than ever. "The Hunger Games: Sunrise on the Reaping" is based on the book of the same name by Hunger Games author Suzanne Collins, published in March 2025. Once portrayed by Woody Harrelson in the original trilogy, Abernathy is now played by the relatively unknown Australian actor Joseph Zada.He is joined by a starry Hollywood ensemble. Alongside "Bugonia" star Jesse Plemons and Ralph Fiennes as Coriolanus Snow, the cast also includes Elle Fanning, Oscar winner Glenn Close and Kieran Culkin. In early July the production in Germany sought around 4,000 extras for filming near Cologne before shoots at a former airport in Berlin. With Francis Lawrence returning to the director's seat, the latest Hunger Games film is planned for November 2026. A prequel to the successful franchise, "The Ballad of Songbirds and Snakes", was released in 2023. The following information is not intended for publication dpa skc yyzz n1 cor lif

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Fairy lights create a beautiful atmosphere, but if you buy the wrong ones, they can guzzle power, break after a few years and even carry toxic chemicals. Here's what to consider when buying a set. Berlin (dpa) – Fairy lights are everywhere in the run-up to Christmas, but not all sets are equal. From colour temperature to IP ratings and safety seals, here is how to pick lights that look great, last long and do not waste energy. Seven tips for buying string lights: Check the colour temperature:Some fairy lights emit a warm yellow light, while others are a colder, bluish white. You can determine this by looking at the Kelvin (K) value on the packaging. Lamps rated at 3,000 K or less will give a warm, yellowish white light and feel cosier. Prioritise quality:Check the expected service life on the packaging. LED string lights should last at least 20,000 hours, with some models rated for up to 50,000 hours. Use LEDs:To save energy, buy LED fairy lights, as these use about one tenth of the electricity of incandescent or halogen lamps and last roughly 100 times longer. Avoid battery packs:Unless you are decorating somewhere away from a power outlet, you should consider getting a set with a cable and plug, rather than a battery pack version. Battery power is around 300 times more expensive than mains electricity, not to mention the hassle of having to recharge. Look for splash protection:You may want to also use your fairy lights outdoors, which means you should check for protection against rain and moisture. Without this, using them outdoors will trigger a short circuit. Outdoor string lights should be marked with the droplet-in-triangle symbol or carry IP44, IP54 or IP64 ratings similar to many smartphones. There may be health and safety risks:If in doubt, go for a set that has some kind of trusted safety certification on the packaging and one that has been tested by a consumer protection organization. The CE mark on a box, widely seen in Europe, is only the manufacturer's self-declaration that EU standards are met. Studies of fairy lights in recent years have pointed to the use of toxic chemicals suspected of increasing the risk of cancer and damaging the development of children. Use a timer:You can of course avoid high electricity use by remembering to turn on and off the fairy lights when you see and need them. But it may be easier to buy a timer adapter for your socket or to get a set of fairy lights with an automatic timer built in. That way the lights come on every day at dusk and go off at bedtime. Year-round fairy lights for outdoors Fairy lights don't just need to be taken out and untangled every year for Christmas decorations. You can also use them to create some atmospheric lighting for a garden or balcony with chain of empty milk or juice cartons, where each fairy light lights up a colourful lantern. To start, collect some clean cartons and cut off the top part of each and cover the rest with gift-wrapping paper. Into each side, you cut a window measuring about 11 by 5 centimetres. Then you cover the windows with thin, colourful tissue paper (colourful serviette paper will also do). Cut two holes in the bottom of each carton and string the fairy lights through them, leaving one light in each carton. Your new party lighting system can be hung from two trees using a thin wire cable strung along the light chain. The following information is not intended for publication dpa/tmn mod yyzz n1 sw

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‘Women don’t fit into five sizes – it’s complete bull****’: British designer Edeline Lee has firm views on fashion’s body-image problem. The London-based artist reveals why there is such size bias in the high-fashion industry. London (PA Media/dpa) – We tend to assume that it’s fashion designers who keep the tyranny of the size-6 silhouette alive: the rail-thin runway model, small sample sizes and the implied suggestion that women must shrink themselves to fit the clothes. But that certainly isn’t the case for British-Canadian fashion designer Edeline Lee. “Women don’t fit into five sizes – it’s complete bull****,” she says, with the matter-of-factness of someone who has seen, up close, just how untrue the fantasy really is. Speaking from her East London studio, where clients regularly strip down to their underwear during fittings, Lee says she hears the private fears and body anxieties that women carry every single day. “If you get naked with someone, basically it’s a very intimate experience […] you end up having these conversations.” And those conversations make clear that the idea of a single ‘ideal’ body remains deeply embedded in luxury fashion – even if the public conversation suggests otherwise. “It’s not [like] the industry [is] saying as a whole, we only believe in skinny teenagers,” Lee stresses. Instead, it’s a logistical system that has barely shifted in decades, especially around sample sizing on runways. “When you have Fashion Week and you have 15 designers showing on one day […] it becomes easier if they’re all one size […] the second you add diversity and sizing […] it just amplifies [difficulty and cost] so quickly.” The designer, who graduated from Central Saint Martins in 2008 and is known for dressing powerful women from art-world leaders to senior executives and even royalty, says the system leaves countless women feeling like the body they inhabit is somehow defective. “That kind of mass idea that we’re all supposed to fit into something, it doesn’t help with insecurities, does it? “If you don’t fit into those five sizes, you feel like somehow, something’s wrong with yourself.” Lee, whose brand produces from size 2 to 24 and manufactures exclusively in the UK, argues the problem is structural, not personal. “Right now, it’s impossible to run a business and have 50 different sizes […] everyone would go out of business.” But she insists meaningful change is possible. In fact, she says shifting the industry’s ‘standard’ size would make designers’ lives easier too. “It would actually be easier for all of us […] it’s much easier to grade up and down from the middle rather than to grade from the bottom all the way up.” But what sets Lee apart from most luxury designers is her daily, unfiltered contact with the women she dresses. Clients walk into her Dalston studio and try on pieces in real time, creating a level of candour rarely seen in high fashion. “We have women coming here every day […] we might see in a week the same dress on seven different bodies,” she says – a crash course in real-life diversity that most designers never experience. The fittings expose everything from professional pressure to private emotional turmoil. “We have women who are the only woman on their board […] women who are very practised and need a workhorse wardrobe for TV […] or someone with a very complicated family situation.” And so her role extends beyond tailoring. “We’re trying to create something that [women] could put on that just makes them feel better […] feel strong and powerful.” Before conversations about body image became mainstream, Lee was already challenging the fashion world’s silence around women’s lived experience. She traces the shift to a game-changing 2018 collaboration with classicist Mary Beard. After reading Beard’s book Women And Power, Lee was struck by the historical roots of misogyny. “Women weren’t allowed to speak in public back then […] and it’s kind of carried through.” That realisation became the seed of her ‘Women And Power’ speaker series. “I’m always talking about dressing powerful women, and yet everything we do is shown on young, silent women […] why not put the voice of women on the fashion stage?” So she did. The first presentation featured 35 female speakers from politics, science, music, literature and more. Guests refused to leave and even high-profile attendees were struggling to get in. “Nobody wanted to leave […] it was so powerful.” It was the moment Lee understood her audience – and her purpose – more clearly than ever. Lee’s entire business is built on principles that most labels abandon early: local production, ethical wages and complete independence. “We pay UK wages in a globalised industry […] it’s a hard thing to compete,” she admits. “But the fact that we can do this and have a platform […] that’s the big thing that I’m really proud of.” Her designs have been worn by major cultural figures, including the Princess of Wales, whom she calls “a wonderful as an ambassador for British designers”. But for Lee, the most powerful woman is still the one standing in front of her in the fitting room. “When [women] feel that they need to stand up front, show up and be in their power. That’s when they look for me.” And that’s when the real work of challenging insecurities, dismantling ideals and rebuilding confidence, happens. The following information is not intended for publication dpa pa arw

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A dollop of creamy yoghurt and pomegranate seeds brighten up a tasty lentil salad that goes only too well with braised aubergine. Persuade even the most fervent vegetable haters to have a second helping. Cologne (dpa) – There are dishes that combine everything that conjures up the perfect flavour and makes food exciting: sweetness, acidity, bitterness and umami – plus a play of different textures and temperatures, from creamy to crunchy, from hot to refreshingly cool. Try this braised aubergine dish, cooked in the oven until the flesh is almost melting. Aubergines can withstand the high heat well and develop delicious roasted flavours. Enhance the taste with a little olive oil and soy sauce. The lentil salad is a highlight in itself, with the strong, nutty beluga lentils combined with spring onions, celery and fresh herbs. It's rounded off with a lemon dressing with a hint of Middle Eastern spices. Finally, creamy yoghurt brings harmony to the variety of flavours, while crunchy pomegranate seeds add a refreshing touch – a surprising contrast that makes the dish perfect. Ingredients for 4 4 aubergines 270 ml olive oil Salt 200 g beluga lentils 3 spring onions 1 stick of celery 15 g coriander (fresh) 20 g parsley (flat-leaf) 1 organic lemon 1/2 clove of garlic (small) 1/2 tsp fennel seeds 1/2 tsp coriander powder 1/2 tsp cumin powder 1 tsp sugar 1 tsp chilli powder (optional) Pepper 120 ml soy sauce 300 g Greek yoghurt 2 tbsp sesame seeds (roasted) 80 g pomegranate seeds Preparation Preheat the oven to 200 degrees Celsius (fan oven).Cut the aubergines in half and place them cut-side up on a baking tray lined with baking paper. Score the cut surface crosswise with a sharp knife, drizzle with olive oil (around 1 tbsp per aubergine) and season with salt. Bake the aubergines in the oven for about 30–40 minutes until they are deeply browned. At the same time, cook the lentils in three times the amount of water for around 30 minutes until al dente. Wash the spring onions, celery, coriander, parsley and lemon. Cut off the root and dark green part of the spring onions. Then quarter the spring onions lengthwise and chop finely. Cut off the woody end of the celery and dice it as finely as possible. Shake the herbs dry, pluck the leaves from the stems and chop the leaves coarsely. Finely grate the lemon zest and squeeze the juice. Peel the garlic and press it through a garlic press into a small bowl. Finely grind the fennel seeds in a mortar and add them to the bowl. Whisk together with the lemon juice, lemon zest and approx. 6 tbsp olive oil. Stir in the coriander powder, cumin powder and sugar. Season generously with salt and pepper (and chilli powder, if desired). After cooking, rinse the lentils in a sieve under cold water and drain well. Then mix the lentils in a bowl with the celery, spring onions, herbs and dressing. Leave to stand for 15 minutes.If necessary, bake the aubergines in the oven for 4 minutes under the grill until crispy and brown. Remove from the oven, mix the soy sauce with 4 tbsp olive oil and brush the hot aubergines with it. Place the aubergines on the plates, stir the lentil salad again and spread it over the aubergines. Add about 2 tbsp yoghurt per serving and serve the dish with pomegranate seeds and sesame seeds. The following information is not intended for publication dpa/tmn cwg xxde xlt amc arw

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How do you fill your tacos? The choice seems endless from traditional Mexican fillings such as pork neck to vegan, with cauliflower and tahini. Plus some pro tips on technique, and what is hot right now. Cologne (dpa) – Taco time means grabbing corn tortillas and stuffing them with meat or vegetables, adding a tasty sauce, fresh herbs and a hint of spice. But what makes tacos so special? And which varieties are currently popular with taco fans? "The special thing about tacos is their brilliant taste, which doesn't always require a lot: a good tortilla, a filling that can also consist of leftovers from the day before, and a homemade salsa," says Andres Besson, founder and co-owner of the restaurant Los Carnales in Cologne. When guests come to the taquería, they like to order a plate of mixed tacos so they can try the different fillings: pork neck, chicken or vegetarian with soy filling. "When it comes to a single filling, we are particularly proud of our pastor," says Besson. "It's pork neck that melts on the trompo – a kind of kebab grill – in a secret, homemade pastor marinade," he says. He is half Mexican, and says among the many classic tacos in Mexico City, this dish is perhaps the most typical, and every taquería in Mexico has its own recipe. What are tacos, what is a tortilla? If you want to conjure up good tacos in your own kitchen, you should first know the difference between a taco and a tortilla. "If we compare tacos to a burger, the tortilla is the bun, and the taco is the whole burger," says Besson. Tortillas are round, flat flatbreads made from specially treated corn flour in Mexico. The process of nixtamalization dates back to the ancient indigenous cultures of Mexico and this too belongs to the art of tacos. "Only through this treatment with lime ash does the corn kernel soften and become accessible to the human body," Besson says. So, to make good tacos, you need good tortillas. Besson advises against using wheat flatbreads from the local supermarket, but rather Mexican-style corn tortillas, which can be found in specialist shops or online. When it comes to the filling, all cooks can get creative. "Unlike burgers, which are almost exclusively made with beef patties, there are no limits to the fillings for tacos, which results in enormous variety," says Besson. "Almost every taco should also have a combination of coriander, onions and lime. The filling is almost irrelevant, because this flavour alone makes you feel like you're in Mexico," says Besson, who originally studied Latin American regional studies. Spicy tacos It's also important to have a good salsa to top the tacos. Andres Besson's pro tip for this. "The spiciness of the salsa should be just above your comfort zone. This gives the taco an exciting spiciness that is thrilling but not overwhelming." Tacos can be filled with pork neck, chicken or a soy alternative. If you're using chicken and want to follow the original Mexican recipe, you shouldn't cut the meat for the tacos, but pull it apart, as Besson reveals. To do this, first cook the meat and then pull it into fine strips using two forks or your hands. "Marinades with chipotle chillies go very well with this – you can buy them in tins," he says. "If you don't like it too spicy, you can simply salt the pulled chicken well and fry it briefly on a high heat. Especially if there is still some skin on it, this will make it very crispy while still keeping it juicy." For the vegetarian version with soy filling, you can use soy curls which are available in well-stocked supermarkets. "When cooking, don't skimp on the salt, otherwise you'll end up with a dull soy flavour," says Besson. In his taquería, the soy filling is prepared with a secret pastor marinade. At home, as with chicken, a marinade with chipotle chillies is suitable for marinating the soy curls. It is also possible to fry the soy shreds on a high heat so that they become crispy. "It's important not to skimp on the fat," says Besson. Just fill a tortilla with these shreds, salad and fresh vegetables, garnish with salsa, and your delicious tacos are ready to serve. Vegan tacos with cauliflower filling If you want to try something new instead of the more classic fillings, Bianca Zapatka has just what you're looking for on her vegan food blog, where she shows how to make cauliflower tacos with tahini sauce. She serves corn tortillas with roasted cauliflower, black beans, red onions, cherry tomatoes, avocado and jalapeños. Parsley, sesame seeds, lime, various spices and home-made tahini sauce also add to the delicious flavour. Change the sauces, simply swap the ingredients Sound complicated? Not from Zapatka's point of view. "My recipes are easy to follow and guaranteed to work. It's important to me that everyone can make my recipes," she says. You can also swap ingredients and use your own imagination with this taco recipe. "Creativity is always allowed," says Zapatka. "Of course, you should stick to the basics to ensure success. But you can let your imagination run wild with the fillings and sauces." You could replace the tahini sauce with a peanut sauce if you wish. If you don't like cauliflower or want to try an alternative, you can also use radishes, shredded cabbage, peppers, corn, kidney beans or chickpeas for the filling. Basically, anything you have in your fridge or pantry that you like to eat can be used as a taco filling. Tacos for a party or a romantic evening If you don't have the ingredients for the tahini sauce at home yet, follow Zapatka's professional tip when shopping. "Tahini sauce is creamy and has a spicy sesame flavour. To prevent the sauce from tasting bitter, it's important to choose the right sesame paste," she says. "I prefer sesame paste made from roasted, hulled sesame seeds." Whether you add cauliflower or kidney beans, and tahini or peanut sauce, this is a dish "suitable for any occasion," says Zapatka. "It's perfect for a cosy evening for two or a party with friends." The beauty of tacos is that they can be served at any time with variety and a great taste virtually guaranteed. The following information is not intended for publication dpa/tmn jfa cwg nhr xxde arw

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)