THEWILL DOWNTOWN May 21, 2023

Many decisions we make to undergo a challenge already happens in the mind before we carry out the act. It goes without saying that the mind is very powerful.

Hilda Bassey already decided that she would create a world record for a cook-athon and, following all the rules, cooked over a hot stove for four days. While she has broken the previous record for the most extended cooking hours by an individual, the Guinness World Records still needs to investigate the cook-a-thon. We wish her all the best.

Do you engage in sexting? There are some rules you should follow to make the experience a fun one. Read our guidelines on page 7.

We often hear many myths about beauty products; some are true, but most couldn’t be further from the truth. We discuss them on our beauty pages. See pages 12 and 13.

We pay homage to Nigerians who are previous Guinness World Record holders on pages 14 and 15, and this week we review the music album, That! Feels Good! by Jesse Ware. You have to read the detailed review and then scan the QR code to listen and see if you agree with our assessment. It’s worth it.

Until next week, enjoy your read.

Odun

AUSTYN OGANNAH PUBLISHER/EDITOR-IN-CHIEF

Editor: Onah Nwachukwu @onahluciaa

Editor-at-Large: Chalya Shagaya

Writer: Kehindé Fagbule

Graphic Design: Oludemilade Aremu

Digital Media: Oladimeji Balogun

Guest Art Director: Sunny Hughes ‘ SunZA’

Boluwatife

Dorcas

Dorcas Akintoye is a dedicated writer with more than 2 years prolific experience in writing articles ranging from food, entertainment, fashion and beauty.  She has a National Diploma in Mass Communication from Kwara State Polytechnic, Ilorin. She loves writing, listening to music and playing scrabble. She is a highly-skilled, enthusiastic, selfmotivated professional writer.

Onwumere Churchill Ikenna

- Contributing Writer

Onwumere Churchill Ikenna is a writer, poet, digital and social media content strategist. An Afro gen z clan member of kenga media. He is a movie critic who was amongst those who birthed the first movie brand; Feeem house brand. A full fledged member of the writers space Africa, Nigeria district and was part of the editing team of the second anthology issue by the writers space Nigeria.

He has written so many articles, stories and e books. An avid reader and a freelancer. You can check out his literary editing page @coidencreatives on Instagram and twitter.

His personal socials for both Instagram and twitter are : @ikennachurchill

The Revival of Vintage Fashion

AND HOW TO INCORPORATE IT INTO YOUR WARDROBE

BY DORCAS AKINTOYE

Vintage clothing has this charm that appeals to many people, from the unique styles to the nostalgia and even the history behind each piece. Over the years, the demand for vintage clothing has increased, starting from vintage stores to flea markets and even online marketplaces; the demand for this unique clothing has never been higher. It’s good to witness the revival of vintage clothing that has taken the fashion world by storm. Vintage clothing allows you to express yourself in a unique and personalised way to your taste. Additionally, vintage clothing offers an eco-friendly alternative to mass-produced clothing, making it possible to recycle and upcycle clothing, which helps reduce waste and extend the life span of clothing items.

Another thing that must not be left unsaid is the significant role played by pop culture and the media in reviving vintage fashion. From TV shows to movies and even social media influencers, vintage clothing has been embraced by many popular figures and celebrities. This has helped create mainstream demands for vintage clothing and even made it more accessible to a wider audience.

Incorporating vintage fashion into your wardrobe is a great way to add unique and timeless pieces to your style. Below are some tips on how to do it.

FASHION

DO SOME RESEARCH

Do some research on different eras and styles to discover what speaks for you. Search for inspiration in fashion blogs, social media, and even vintage fashion magazines.

1 3

MIX AND MATCH

To create a balanced look, pair vintage items with modern pieces. A vintage blouse with a pair of jeans, or a vintage skirt with a modern sweater will be perfect for a great outfit. Vintage fashion is about expressing your unique style, so have fun experimenting, and don’t be scared to mix and match.

SHOP AT VINTAGE STORES

Look for vintage clothing stores in your area or shop online. In case you don’t know, vintage stores are great places to find authentic pieces from different eras.

2 4 5 6

ALTERNATIONS

In some cases, vintage clothing may not fit perfectly. Consider getting alternations to make it fit your body type.

QUALITY OVER QUANTITY

Go for vintage pieces that are of good quality instead of buying a lot of cheap items.

ACCESSORIES

Add vintage accessories, which include jewellery, hats, or bags, into your outfits for a touch of vintage flair.

Lupus, The Invisible Disease

LUPUS AWARENESS MONTH

Lupus, also known as Systemic Lupus Erythematosus (SLE), is a chronic autoimmune disease that can affect various organs and tissues in the body. Lupus is a disease that primarily affects women, with 9 out of 10 female patients. This invisible disease affects millions of people worldwide and can devastate the lives of those affected. To mark Lupus awareness month this May, we will explore the invisible disease’s causes, symptoms, diagnosis, and treatment.

- Chest pain or shortness of breath

Diagnosis

Diagnosing lupus can be challenging since the symptoms can be similar to those of other conditions. A diagnosis typically involves a physical exam, medical history, blood tests, and imaging tests. Doctors may also perform a skin or kidney biopsy to confirm the diagnosis.

Treatment

There is currently no cure for lupus, but treatment can help manage the symptoms and prevent complications. Treatment plans may include medications, such as nonsteroidal anti-inflammatory drugs (NSAIDs), corticosteroids, and immunosuppressants. Lifestyle changes, such as avoiding sun exposure and eating a healthy diet, can also help manage lupus symptoms.

LIVING WITH LUPUS

Living with lupus can be challenging, both physically and emotionally. Patients must work closely with their healthcare providers and seek support from friends and family. Patients may need to make significant lifestyle changes because the disease can significantly impact their quality of life.

CAUSES

The exact cause of lupus is still unknown, but research suggests it may be a combination of genetic and environmental factors. Some possible lupus triggers include exposure to ultraviolet light, infections, hormonal changes, and certain medications.

Symptoms

Lupus can cause a wide range of symptoms, and

each case is unique. Some of the most common symptoms include:

- Fatigue

- Joint pain and swelling

- Skin rashes, particularly on the face

- Fever

- Hair loss

- Raynaud’s phenomenon (white or blue fingers or toes due to poor circulation)

- Mouth sores

- Kidney problems

Lupus is a complex and often invisible disease affecting millions worldwide. While there is no cure, early diagnosis and treatment can help manage the symptoms and prevent complications. Patients with lupus can lead full and active lives with proper care and support. Early diagnosis and treatment are critical for managing the disease and improving outcomes. If you are experiencing any of the symptoms associated with lupus, speak to your doctor immediately.

DOWNTOWN CONFIDENTIAL

SEXTING 101

How to Communicate Your Desires Via Text

BY DORCAS AKINTOYE

Manymarriages and relationships have seen the benefits of sexting foreplay. It’s a way to liberate yourself and explore your wants and desires. Sexting can be super fun and is also one of the sure ways to forge a deeper connection with your spouse.

Sexting goes a long way in helping you build suspense and anticipation within your relationship and also helps to foster trust and security. With sexting, you can be able to improve your communication skills as it pertains to intimacy as well as boost your self-confidence.

If you’ve always wanted to try something new in the bedroom but may have been too shy to bring it up, sexting is the perfect way to plant the seed and open up the conversation. Below are the best sexting tips and pieces of advice on how to sext like a pro.

(1) OBTAIN CONSENT

Before sending those erotic messages and pictures, ensure your partner is comfortable with them. Do not force your partner into sexting; make sure they are on board.

(2)

SET BOUNDARIES

Before you start, setting some boundaries and talking about what you are comfortable with is essential. It’s important to discuss with your partner the type of language you want and the language you don’t want them to use, the timing that is safe to receive messages, and the list goes on and on. Having this discussion beforehand is necessary to ensure that no one feels uncomfortable or even gets a spicy text while screensharing during a work or school presentation.

(3) SET THE TONE

Sometimes, unexpectedly sending a spicy text message may not resonate well with your partner. Start slow and set the tone by sending something flirty that may be interpreted as an early sext.

(5)

BE BOLD

Sexting is the perfect way to dive in and express your desires. Tell your spouse what you’re thinking, feeling, and wanting. Tell them what you want to do to them, where, and for how long once you are together again. Open up and share some of your fantasies, do not be scared. Sexting is a kind of safe place where you and your partner can be vulnerable with one another when it comes to your sex life.

(4) ESCALATE SLOWLY

When it comes to sexting, you don’t have to rush to the finish line. Take your time and enjoy the conversation. Sexting is one of the ultimate grounds for foreplay, so feel free to treat it as such.

(6)

TEASE AND BE MYSTERIOUS

Sexting is like an art form. It has the power to create this fantasy world and sense of mystery to make your imaginations run wild. Instead of describing in detail, you can always hold back a bit and focus on teasing your partner with your words.

(7) WATCH OUT FOR AUTOCORRECT

Autocorrect could halt a perfectly hot conversation. Giving your texts a quick pass is important before hitting that send button.

HILDA BACI

Cooks Her Way To

Global Stardom

ImagineNigeria in a FIFA World Cup final. Now, very few events are able to grab the country’s attention the way that would have. In a waita-minute-we-are-on-the-global-stage-again moment, Nigerians rallied around a course which, just like sports, is a testament to how blessed we are as a country to have this many resources, young people. Just under a couple of months since the sham elections put a disconcerting strain on the fabric that pulls us together as one regardless of ethnicity, with still some tension in the air as the allegedly cooked results are being challenged in court, multi-talented chef and latest Guinness World Record holder, Hilda Bassey Effiong, professionally known as Hilda Baci, brought the country together exactly how a world cup final would have. Although cooking and football probably sound like a distant comparison and heavily gendered activities, Hilda’s cook-a-thon featured every possible element you would find in the event of a hypothetical world cup final—a phone call from the Vice President, Prof. Yemi Osinbajo, a visit from the State Governor, Babajide Sanwo-Olu, and a resounding echo of support from Nigerians, both online and a teeming crowd of well-wishers and some of the country’s biggest celebrities including Tiwa Savage, Adesuwa and Banky W, Teni, Enioluwa Adeoluwa, Charles Okocha, Pastor Bolaji Idowu and fellow record-breaker, Kaffy to name a few. The undisputed talk of the town since the past fortnight, Hilda Baci had done something no other person had done in the world. The sensational chef broke and set a new record for the longest individual cooking marathon in the world by cooking for 100 hours and 40 minutes from the 11th until the 15th of May, 2023.

Although many Nigerians were tuned in to Hilda’s account for the first time, painting her story as that of an underdog that became an overnight success, the Akwa Ibom indigene’s backstory expeditiously puts that narrative to rest. Hilda, who is also a TV presenter, actress and content creator, is neither new to the spotlight nor the food industry. In 2021, in THEWILL DOWNTOWN’s first introduction to the chef, she won the maiden edition of Noble Igwe’s international Jollof Faceoff, beating her Ghanaian counterpart, Leslie Seypam, to the grand prize of 5,000 Dollars—an event covered by THEWILL DOWNTOWN. Catching up with Senior Writer, Kehindé Fagbule on what life had been like since the competition, the star chef recounted, “It’s been good. At the time, I think I was still working from home, then I opened my restaurant a few months after that, and it’s just been me doing what I know how to do best, preparing food, teaching people how to cook, creating content on social media and that has just been me, and I thank God.”

“Over time, my biggest problem was that I couldn’t make meals in small quantities because it wasn’t costeffective when I did the costing, and a lot of people wanted to eat my food on a daily basis, so I kind of knew that a fast food restaurant was in view. A year and some months into the business, I started looking for a place to open a fast-food restaurant and I did that.”

Digging

a bit deeper into what her journey looked like, especially as she wears multiple hats, which of her job titles came first? When and how did she get into the food business? “I started out having a strong desire to be a TV presenter and actress; that was even what brought me to Lagos. I came to audition to be a presenter on a couple of TV shows and then got a job at Rave TV at the time to anchor a breakfast show. Because I’ve always been a cook and always liked to cook, someway somehow, in every single thing I do, that aspect of me still shines. During auditioning for the Rave TV competition to look for the new face of Inside Out With Agatha, they put us in a house for some weeks. Basically, in the house, my cooking ability shone. So when I got the job, my goal as a presenter was to anchor the cooking segment of the breakfast show, so I was cooking on TV. Technically, I was doing both (cooking and TV presenting). While doing that, I would still go for acting and TV auditions, so I got gigs here and there during that time. I then got a second job as a cook, handling the lunch division of a breakfast company. At the time, I was cooking for about 200 people every day. So I would work in the TV station, and once I was done, I would go to the kitchen, and I was juggling both jobs at the same time. Eventually, I resigned from the cooking job. At the time, I had gotten an opportunity to have my own show on DStv (Pop Central TV), and it was called Dine on a Budget, which was still, by extension, a cooking show where I hosted celebrities. In between, I was still going for movie auditions. Obviously, something has to pay the bills, so I got a 9-5 in a fashion and retail company. So then I was freelancing for my show and then working 9-5 for the fashion company where I was the offline manager for about nine months to a year. While doing that, I was still cooking on the side because I kept getting referrals from my friends who ate my food and would always tell other people, and I would always get orders. I didn’t have any business structure, no brand name, but I was still cooking for people, and they were paying me. So I decided to take it more seriously. I went through something that I don’t want to talk about, but it sort of prompted me to resign from my job, and then I started pursuing my food business more seriously. My brother helped me put together a logo, we came up with the name, opened an Instagram page and everything. That was sometime in 2020. I started by posting all the food I made in my house because then I didn’t have customers online, so it was just my WhatsApp people that ordered from me. But I just kept posting, and with time started getting customers online and my online presence started growing. Then I decided to start an online class while still cooking for people from home. Over time, my biggest problem was that I couldn’t make meals in small quantities because it wasn’t cost-effective when I did the costing, and a lot of people wanted to eat my food on a daily basis, so I kind of knew that a fast food restaurant was in view. A year and some months into the business, I started looking for a place to open a fast-food restaurant and I did that. My Food By Hilda opened sometime last year, and we’re going to be a year in June. While all this was going on, I was having classes, teaching, and creating content for brands here and there,” she said, painting a vivid picture of her inspiring career trajectory.

the progression of her food business from taking WhatsApp orders to climbing up to restaurant level? Hilda’s candid recount would end with the acknowledgement of what little drops of water could someday become, a mighty ocean. “At that time, my vision was very myopic, I just wanted to be glamorous, and this is me speaking candidly and honestly. I wanted to deal with food, but I wanted the glamorous side of it. It is quite difficult being good at multiple things because then again, how do you marry all of them? At the time, I hadn’t envisioned it. The more successful my business gets, the more it has allowed me to see the bigger possibilities because even when I started the business, I didn’t see its potential. Even when my friends would tell me, ‘Oh, you will do so well,’ I felt like they had not fully grasped it because even I had not grasped how successful I could be because I just always felt that all these big restaurants have to have big money to be able to do what they do. I had not come to the realisation that you can start from somewhere, and little drops of water can take you far. I didn’t envision it; it is just over time, when the business started to get successful, it allowed me to see that I was capable of doing so much more and that I shouldn’t limit my dreams; I should just dream as big as possible so I can work towards it.”

“I’m very big on the quality of the food I sell. For me, the recipes that I put out in my restaurant are mine. They are not experimental, I’ve tried them over time, and gotten feedback on them, before deciding to put them up for sale. My customers are my priority.”

But it is easier said than done. What good thing isn’t? Making a name for one’s self in any sector is no easy feat, much more in an overly saturated food industry where demand almost eclipses supply, especially in the commercial capital of Lagos. Hilda’s rather young boutique restaurant shares the same geography as some of the biggest fine-dining establishments in West Africa—the island area of Lagos, where food and aesthetics go hand in hand at the very top level. What is her X-factor? When asked what sets My Food By Hilda apart from the rest of the fierce competition, she reveals, “This might sound cliché, but it is God’s grace and favour that is the first thing. Secondly, I’m very big on the quality of the food I sell. For me, the recipes that I put out in my restaurant are mine. They are not experimental; I’ve tried them over time and gotten feedback on them before deciding to put them up for sale. My customers are my priority. As much as there are a lot of food businesses, my vision is I’m constantly thinking about growth. We already know that there is a perception of young women that look the way I look, so when people hear that you are doing business or own a restaurant, I feel their expectation is always much lower than they now see and experience. It’s like you’re expecting something that wasn’t so good, and then you come and are impressed with what you see, the food. So they realise how much they underestimated the brand, and it is that space of pleasant surprise that word of mouth starts to spread. My restaurant is small and at the back of a mall, but people still go around to locate it. There was a time it was trending on Tiktok because a lot of people were going, “There’s this really small place, it is really cute and the food is really good.” Word of mouth just starts to spread, and more people are coming to try the food. For us, we try to build consistency so that when they come, they are not disappointed. We don’t always get it right, but that is the beauty of business; you try, fail, and try again. I’m not scared of failing, and I’m not scared to invest in my dreams. One thing about me is I’m very big on investing in my business; I can invest all my funds into it just because I see the potential in it as viable. I’m constantly trying to improve and innovate and try to keep my employees as happy as possible. I pay attention to my staff’s welfare just to make sure that they are taking my business seriously and treating my customers well.”

minutes initially set by Indian superchef, Lata Tondon in Rewa, Central India, in 2019. Chef Lata’s pedigree as the first woman in the world to achieve this feat, as well as the first female chef to enter the Guinness World Record Book, only highlights one of society’s biggest skewed logic. Although cooking conversations have always been gendered, one of the most recurring elements of the perpetual domestication of women, before Lata, all the cooking records had been set by male chefs. And it is not just in marathon cooking. According to statistics, there are more male restaurateurs in the world, and more successful male celebrity chefs than female. All of these not-soshocking facts play in direct contradiction to society’s often condescending mandate of a woman’s place in the kitchen. Despite dominating the food industry at the small and medium scale levels, women throughout history don’t enjoy the same amount of success as their male counterparts do across the globe. Hilda, whose mum is also a food entrepreneur, speaks on this disparity, carefully breaking down a conundrum most people only care about whenever the International Women’s Day comes around every year. “I think it has a lot to do with upbringing because as you said, they would say a woman’s place is in the kitchen. My mother is an exception because I watched her train us from selling food. But while there is the belief that a woman is responsible for cooking and taking care of the home, they have made it seem that for a man to do it, it is a big deal. It is extra. So when a man now approaches it, he is approaching it from a business standpoint. It is just like how women take care of the children all the time, but when you see a video of a man taking care of his child, they will start giving him accolades because society feels like it’s a woman’s job and for a man to be doing it, that makes him exceptional, out of this world. Women never really saw the financial security that was possible with cooking and specialising in this business. We’ve just looked at it like a God-given calling that we have to do. While men look at it as a craft, for women, we’ve just been doing it. But the times are starting to change, and more female chefs are coming into play. It’s a gradual process, which is something I also try to do with my classes because I find that even in the Nigerian food industry, food vendors don’t necessarily regard the service they provide, so because of that, they don’t cost the service properly. And because of that, we don’t have a lot of very successful food vendors in Nigeria, we have sustainable food vendors. We don’t have many successful food vendors that have gone on to become billionaires from cooking. You can have a woman that has been cooking for 10 years, catering to events every Saturday, but cannot necessarily buy herself a house in Bali or pay for exotic trips abroad. But men do this thing and become billionaires from it. I have come to understand that it is because we don’t see the potential in what we have, so more often than not, we are just doing this business, so it will just be that we are doing something. We don’t actually see that this business can pay for the kind of life you want if done right. Some women do the business so they won’t have to be asking their husbands for money for pads, hair and other petty things. No, you can do this business for more than just pad and hair money. You can build capital and then use it to invest in other sectors. You can be into the food business and invest in real estate, and prompt you into financial freedom. But a lot of us don’t know and understand that. I try to teach it in my classes the best possible way I can and try to make people shift their perspective, and not just the food business, especially as a woman. As women, they don’t allow us to shine. Sometimes, even we don’t allow ourselves to shine to our full potential, that situation and mindset have to change. I can say this from a point of confidence

Despite having a stable and usually tasking job working in media, a TV station, did she ever envision

Hilda’s record-breaking cooking run of 100 hours 40 minutes was more than enough to break the previous record time of 87 hours 45

“I have come to understand that it is because we don’t see the potential in what we have, so more often than not, we are just doing this business so it will just be that we are doing something. We don’t actually see that this business can pay for the kind of life you want if done right. Some women do the business so they won’t have to be asking their husbands for money for pads, hair and other petty things.”

COVER

because I didn’t have this confidence when I started. But now, I can see that the opportunities are endless, and I just need to do it well.”

Only a few years ago, she couldn’t envision those endless possibilities that her culinary skills afforded her. Now, Hilda devotes time to helping other budding chefs—and even fellow restaurant owners—especially women, elevate their skill and ultimately set them on the path to financial freedom, sharing her coveted recipes along the line—a practice most people in the culinary business are not too comfortable with.

When asked what she aims to achieve with her classes and mentorship programme, she said, “Initially, when I started the classes, eight months into when I opened the business in 2021, it was just to teach people how to cook. But as time went on, with the kinds of questions I had to answer, I realised that costing is a problem; many people don’t know how to cost. So I decided to add it to the curriculum. There is always this narrative we push in this food industry that you can’t share your recipes if you want to make it in the food business; everybody tries to gatekeep. Meanwhile, I am the exact opposite of gatekeeping; learning new things is exciting because I’m looking forward to sharing that information with others. So that made my classes stand out because I wasn’t hiding anything but sharing everything I know. It has been fascinating because several people have gone on to now have successful online food brands. Even down to the kind of people that attend the classes, we have restaurant owners that would join to just expand their horizons. Once the response to something you’re doing is that good, you know that you are definitely doing something right. And my goal is to propagate my recipes far and beyond in the course of my existence on earth.”

“We already know that there is a perception of young women that look the way I look, so when people hear that you are doing business or own a restaurant, I feel like their expectation is always much lower than what they now see and experience. It’s like you’re expecting something that wasn’t so good, and then you come and are impressed with what you see, the food.”

the political landscape. What if the cook-a-thon was not validated by the regulating body? Hilda responded in defiance, shedding more light to some of the measures taken to ensure that they played by the book throughout the experience. “To me, my record has been validated. What is coming is the certificate, just a certification. Do you see what we have done? This is everywhere. People are talking about Nigeria from countries that we did not even know existed. It has gone way beyond the certificate. We did every single thing by the book and made sure that we left absolutely no stone unturned when we looked at the guidelines. We got the timekeepers, we measured every single meal that was made, measured the yields, counted the numbers, and we have all the statistics and documentation. It wasn’t child’s play, it was a very deliberate attempt, and we put in the work. We were live (Instagram livestream) the entire time, so if there was anybody that had the time and watched it from day one till day five, you know that we did it,” she said, assuredly.

By far one of the most significant events of the year so far, Hilda’s audacious attempt, and eventual execution, was largely a global affair. Going five days without sleep feels like an insurmountable task. Add to the fact cooking, which for many is an arduous task. Since turning on her cooker at 4 pm on Thursday, May 11, the gourmet chef cooked over 110 different dishes, mostly Nigerian cuisine, through the course of the adrenaline-heavy challenge. Initially billed to last 96 hours, until 4 pm the next Monday, May 15, the boisterous crowd camped outside the venue persuaded her to keep going until she hit the 100-hour mark with the food being handed out to invited guests and the teeming crowd, some who kept vigil watching her. Allowed one assistant at a time, with the liberty of taking a five-minute break each hour, or the equivalent over several hours, this challenge echoed the tenacity and sheer grit she so seamlessly possesses. Speaking to the media before igniting her cooker, the eventual record-setter said, “This attempt is proof of the strength young people can exhibit with the right platform and support.” She would end up showing visible signs of physical exertion, getting cold compresses applied to her head, foot massages, and the help of a dedicated medical assistant who checked her vital signs during her breaks. Hilda revealed her preparations, “The preparation was hectic. As far as physical stamina goes, I built that by going to the gym. For spiritual support, we prayed a lot. I worked with a therapist because I knew it was going to be very a mental exercise. My friends were very supportive, and my followers too. The support has been incredible. Even for those who just heard about it on social media, I can’t even downplay it. The positive response from the minute we made the announcement has been so good, even during the 24-hour dry run, it’s been great, and I am really grateful and happy about it.”

The deed is done, the impossible has been made possible, and we have a new world record for a cooking marathon. Only a matter of time now before official acknowledgement arrives from the record keepers, the Guinness World Record team. But what if? Nigerians could not bear the thought of another heartbreak akin to the allegedly stolen mandate in

In the midst of the global applause and an overzealous audience expecting the regulating body’s stamp of approval, news broke of a famous Liberian chef embarking on a similar journey to break Hilda’s newly-set record. Responding to this breaking story, Hilda weighed in. “I’ve done it, he should try it. And I didn’t do this to say, ‘nobody else…’ You do 100 so that somebody else will do 110. That person that does 110 does it so that the next person will do 150, and we will just keep increasing the number and seeing how far we can go and expanding on what we are capable of. Maybe before now, nobody knew that it was possible to stand for a hundred hours cooking, but because somebody has done it, it means it is possible and doable. One of the major reasons why we were so intentional with filming the entire process was when I wanted to attempt it, I went online to find videos of the previous chef that did it and could only find two to three videos. One of the reasons why I did not know that I could sit, despite the fact that Guinness did not ask me to stand, was that in the few videos I saw, she was standing. Only after the attempt did I find a clip on Twitter where she was sitting, and that was when we realised I could have sat. I knew that somebody else would want to do this after I had done it, so I want to give you the template, I need you to see what it takes, that it is not beans or child’s play, so you know what you’re getting yourself into. If you do it, by all means, I wish you all the best. I have done it, and I’m happy for where it has gotten me, and I pray that it does you the same or even better.”

Hilda’s is an inspiring story. One that symbolises hope and rewards hardwork so glaringly. At a time when the country is going through so much uncertainty and its youth are getting dealt an unfair hand in terms of just how much say the system has on their dreams and ambitions. From winning Jollof Faceoff and upholding the Nigerian jollof supremacy, to achieving something that has never been achieved in human history, Hilda’s upward trajectory is a thing of beauty, one that has caught the attention of millions of eyes now already invested in her next move. She answers the inevitable ‘what next?’

question rather graciously. “You know the funny thing is, that “what next?” is one of the things that gives me anxiety because when you do something like this and then there’s this much attention on you, everybody is waiting for the next thing that you’re about to do. Everybody expects that the next thing you’re going to do has to be bigger than the last thing that you have done. But I’ve made a conscious effort to tell myself that this was a means to an end. There were reasons why I decided to do this. Before now, I own a restaurant, I teach, and one of my biggest goals is I want Nigerian recipes to be propagated across the world. I want it to be a normal thing to cook egusi soup in an American home, I want you to be able to walk into any random supermarket and find Nigerian ingredients, not have to travel hours to one African store to find just a couple of ingredients. Now, the only way we are going to be able to achieve that is if the demand for it increases, because if it does, it means that there is now a market there and people will feel that “okay, I need to start cultivating egusi in Atlanta, I need to start planting wild spinach—that is okazi—in the UK.” By doing this cook-a-thon, more people will be interested in Nigerian recipes, but this is not the only thing I have to do, it means I still have to teach more people how to cook Nigerian food. Hopefully, it means more people will be interested in learning how to make these meals that I made during the cook-athon, so it still helps me to achieve my goal. I want to expand my restaurant. I was already in the process of setting the motion to expand my restaurant, opening up for investors to come in and franchise for other countries in other parts of the world as well because I’m trying to create jobs. Now, everybody wants to work in an oil company because there are so many perks. I always tell my staff members that very soon, it will be a big deal to be working at My Food By Hilda because the perks are going to be so good.”

Throughout her interaction with everyone that cared to listen, the sensational chef’s message was clear. A message to society that draws a faux connection between a woman’s beauty and her brain as though one inhibits the other. “You can be smart, successful and sexy,” the Guinness World Record holder avouched.

A LUXE AFFAIR

Exclusive and Bespoke Experiences for PREMIUM AND LUXURY LIFESTYLE ENTHUSIASTS

The 543inc Luxury Privé 2.0 event, a curated initiative for luxury enthusiasts, took place at Pier Harbour Suites & Spa in Lagos, Nigeria. Organised by The SRS Collection, The YD Company, and The Luxury Network Nigeria, the event brought together artists, fashion designers, and industry professionals focusing on Africa’s premium and luxury market.

Attendees enjoyed a personalised experience, exploring exclusive arts and designs, staying updated on the latest trends, and engaging with top brands. The event served as a networking platform for idea exchange and business development. Exhibitors included Ade Bakare Couture, Ejiro Amos Tafiri, and many others in the fashion and lifestyle industry.

Samuel Abiola-Jacobs, MD of The Luxury Network Nigeria, expressed delight in showcasing Africa’s craftsmanship and artistry, while co-organisers Dr Yetty Ogunnubi and Ms Wumi Jubril emphasised the event’s goal of fostering growth and creating unique experiences for luxury enthusiasts.

The event received positive feedback, attracting attendees nationwide and beyond. Premium experiences such as fashion displays, art exhibitions, whisky-tasting sessions, and creative clinics added to the event’s success. The organisers thanked sponsors and reaffirmed their commitment to supporting local businesses and promoting the African premium market. Future events are anticipated.

Tewa Onasanya

Yetty Ogunnubi & Samuel Abiola-Jacobs

Francesca Rosette (M)

Emmanuel Oyeleke (R)

Crystal Deroche

Ochuko & Evelyn Erivwo

Guests

Diese Smith(R)

Guests viewing items

Noble Igwe

Lotanna Okafor

Eddie Madaki

Engr. Rotimi Williams Esho Guest

SKINCARE MYTHS AND MISCONCEPTIONS

Separating Fact From Fiction

BY DORCAS AKINTOYE

Intoday’s world, skincare has become more than a daily routine. The skincare industry is one unique industry that promises youthful, flawless, and radiant skin. The industry has several products, tips, and tricks to achieve flawless skin. However, they could confuse and overwhelm us. Due to these reasons, a lot of myths and misconceptions have emerged, making it very difficult to differentiate fact from fiction.

There are so many skincare myths people still believe in, from the belief that acne can be caused by chocolate to the belief that you don’t need a moisturiser when you have oily skin; the list goes on and on. These misconceptions do our skin more harm than good, leading to improper skincare routines, wasted money on unnecessary products, and in most cases, cause skin damage.

To make informed decisions about your skincare routine, you must be able to separate fact from fiction. So, let’s address some of the most common skincare myths and misconceptions and separate fact from fiction.

MYTH: OILY SKIN DOESN’T NEED MOISTURISER

FACT: One thing oily skin needs to remain healthy and balanced is moisture. Oily skin becomes worse when you skip moisturiser, as it can cause the skin to produce more oil to compensate.

MYTH: YOU SHOULD ONLY USE PRODUCTS FOR YOUR SKIN TYPE

FACT: We all must have been told one way or the other to always use products appropriate for our skin type. While it’s important to go for products that work for your skin type, it’s also important to pay attention to your skin’s needs. For example, if you have oily skin but are experiencing dryness, you may need to use a hydrating product.

MYTH: EXPENSIVE PRODUCTS ARE ALWAYS BETTER

FACT: When it comes to skincare products, price doesn’t always reflect quality. We have so many cheap skincare products that are even more effective than their expensive counterparts.

MYTH: THE MORE PRODUCTS YOU USE, THE BETTER YOUR SKIN WILL BE

FACT: In case you don’t know, using too many products will do your skin more harm than good, as it can irritate your skin and disrupt its natural pH balance. Sticking to a simple, effective routine with a few key products is better.

MYTH: NATURAL INGREDIENTS ARE ALWAYS BETTER

FACT: Even though natural ingredients are said and have proven to be beneficial to the skin, not all of them are safe and effective for the skin. You need to do your research and go for products with proven ingredients that work.

MYTH: YOU SHOULD POP PIMPLES TO GET RID OF THEM

FACT: Popping pimples can worsen them, as it can spread bacteria and cause scarring. Instead of popping your pimples, use a spot treatment to help reduce the size and inflammation.

MYTH: YOU SHOULD WASH YOUR FACE WITH HOT WATER TO OPEN YOUR PORES

FACT: Hot water can damage your skin by stripping it of its natural oils, and it can also cause irritation to the skin. Instead of hot water, use lukewarm water when washing your face.

BEAUTY

MYTH: YOU SHOULD EXFOLIATE EVERY DAY

FACT: Over-exfoliating can damage your skin, which is why you need to limit your exfoliation routine to a few times a week. You may need to exfoliate even less frequently if you have sensitive skin.

MYTH: FACE OILS WILL MAKE YOUR SKIN MORE OILY

FACT: One good thing about face oil is that it can help regulate oil production in your face, keeping your skin balanced. All you have to do is ensure that the oil you use is appropriate for your skin type.

MYTH: YOUR SKIN CAN BECOME IMMUNE TO SKINCARE PRODUCTS

FACT: Yes, your skin can indeed become accustomed to certain products, but become immune to them, no. You can keep your skin from becoming stagnant by switching up your routine occasionally.

TOP 1O

NIGERIAN GUINNESS WORLD Records Holders

BY KEHINDÉ FAGBULE

Nigeria has a rich history and culture, and its people have significantly contributed to various fields, including sports, science, and music. Over the years, several Nigerians have set Guinness World Records, demonstrating their exceptional skills and talents. Whether setting the feats back home in Nigeria or the diaspora, here are the top 10 Nigerian Guinness World Records holders and their achievements.

Anthony Joshua is a British-Nigerian boxer who holds multiple Guinness World Records. In 2017, he set a record for the largest boxing lesson ever, teaching 400 children at the same time. In 2018, he set another record for the largest boxing workout class, with over 600 people in attendance.

Kafayat Shafau-Ameh, known as Kaffy, is a Nigerian dancer, choreographer, dance instructor and fitness coach who set a Guinness World Record in 2006 for the “Longest Dance Party” at the Nokia Silverbird Dance-a-thon. Kaffy and her team danced for 55 hours and 40 minutes non-stop, breaking the previous record of 50 hours set in Dublin, Ireland.

Harrison Chinedu, a Nigerian footballer, set a Guinness World Record in 2016 for the “Farthest distance walked balancing a football on the head.” He walked a distance of 48.04 km (29.8 miles) in 6 hours and 15 minutes, surpassing the previous record of 45.64 km (28.25 miles).

Olawunmi Treasures Bayode is a Nigerian Memory Coach and Consultant who set a Guinness World Record in 2018 for the “Longest Marathon-Reading Aloud” at 120 hours. He read 53 books aloud, surpassing the previous record of 113 hours set in Nepal.

In 2018, Adetunwase Adenle, a classroom teacher and athlete, broke the record for the biggest painting to be done by the largest number of people. The painting, which represented the map of Nigeria, was as large as a football field, measuring about 63.5 meters and 49.3 meters, and 350 volunteers did it. He also holds the record for the biggest football Jersey in the world. In addition, he had 300,000 students from 600 public schools in Lagos brush their teeth simultaneously at different locations.

Bayo Omoboriowo, the official photographer of President Muhammadu Buhari, earned the Guinness World Record for the largest photobook in 2021. The photobook, “Discover Nigeria”, measures 7.8meters by 7.8meters (totalling 60.84 square meters or 654 ft² 87 in²) when closed and when opened, it is 15.65 metres in horizontal breadth and 7.8 meters in vertical length. The photobook of 60 square meters of 60 images on 60 pages showcases Nigeria’s rich traditional institutions, the ingenuity of its people, the beauty of its landscape, the richness of its farmlands, and stunning waterfalls and seas, among others.

Para powerlifters compete in just one discipline, the bench press, and are categorised according to their weight. The heaviest Para powerlifting by a female in the -79 kg category is 144 kg, achieved by Bose Omolayo at the World Para Powerlifting Championships in Tbilisi, Georgia, in December 2021. She won a gold medal at the event.

Obi Ajuonuma, popularly known as DJ Obi, is a Nigerian disc jockey who set a Guinness World Record in 2016 for the “Longest DJ Set (Team).” He and his team of DJs played for a total of 240 hours, surpassing the previous record of 200 hours set in Dublin, Ireland.

Divine Ikubor, popularly known as Rema, earned the record as the first No.1 Hit on The Official MENA Chart, the world’s first regional streaming chart, with his hit song, Calm Down. The song debuted at No. 1 when the MENA Chart was launched by the International Federation of the Phonographic Industry on November 29, 2022. Rema was recognised for securing the first number 1 hit on the world’s first regional streaming chart and first-ever official chart in the Middle East and North Africa.

Haruna Abdulazeez is a professional athlete. He is another Nigerian who has made it to the Guinness World Records book. He made an incredible record in the sports category. He has the most hits of a tennis ball with a tennis racket handle in one minute. In just one minute, he recorded about 187 hits of a tennis ball with a tennis racket handle. He broke the Guinness World Record in December 2018.

BY BOLUWATIFE ADESINA

MOVIE REVIEW:

Guardians of the Galaxy Vol. 3

the High Evolutionary’s behest, seriously injuring him instead, the Guardians learn that their furry comrade was outfitted with a chip that prevents the type of surgery he needs to survive.

And so it is that the Guardians set off in search of the High Evolutionary, a megalomaniac still hellbent on creating a utopian civilization through sustained genetic manipulation and who still requires Rocket’s mind to do so. (Now running things at DC Studios, Gunn is the poster boy for geeks inheriting the earth, but he still has a bone to pick with abusive overlords who demand perfection and cast aside all who fall short of it.)

ALBUM REVIEW

THAT! FEELS GOOD! BY JESSIE WARE

It’sbeen nearly a decade since James Gunn‘s Guardians of the Galaxy, still one of Marvel’s most pleasurable entries, first hit theatres — long enough for the writer-director to deliver an even loopier and more emotionally driven sequel, get dramatically fired from its follow-up after offensive tweets resurfaced online, then miraculously rehired, and ultimately rise even higher in Hollywood, land the top job running rival DC Studios.

And so Guardians of the Galaxy Vol. 3, in finishing out its miniature trilogy within the larger Marvel Cinematic Universe, is also likely to serve as Gunn’s farewell to the studio, at least for now, making the sequel’s sense of emotional closure — and its full-throated, open-hearted defence of the need for redemption and second chances — feel resonant on multiple fronts.

That Vol. 3 deepens the series’ preoccupation with its heroes’ hard-won healing and their joint struggles to move past troubled individual histories into a brighter tomorrow is consistent with the story Gunn’s been telling from the start. But as these characters — whose messy attempts to overcome their own painful pasts have, for what it’s worth, involved no shortage of aggression and shock humour — take care to affirm one another’s intrinsic worth amid all the banter and bloodshed, it’s not hard to sense the touch of a filmmaker who’s spent the past few years personally consumed by an unexpected, disorienting succession of endings and beginnings.

We pick up with the Guardians in an uneasy stasis, camped out at their base on Knowhere, a spaceport that resembles an alien’s severed head. De facto leader Peter Quill (Chris Pratt), the lonely Star-Lord, remains anguished over the loss of Gamora (Zoe Saldaña), who died during the events of Avengers: Infinity War and came back to life post-Endgame with no memory of her past relationship with Quill or travels with the Guardians. She’s instead taken up with a group of marauding space Ravagers, led by the grave Stakar Ogord (Sylvester Stallone).

Rocket (voiced by Bradley Cooper), meanwhile, is struggling to make peace with the horrifying abuse he suffered years earlier at the hands of the High Evolutionary (Chukwudi Iwuji), the Dr. Moreau-esque scientist who made him. When golden-hued Adam Warlock (Will Poulter, in a fairly bland cameo) arrives to kidnap Rocket at

The stakes couldn’t be bigger or more intimate for the Guardians; correspondingly, Vol. 3 scales up with an excessive 150-minute runtime but commits that length to splashing Gunn’s signature brand of gooey sentimentality across the biggest, loudest, most colour-mad canvas that a Disney budget can afford. What results, while surprisingly sombre and brutal in its crafting of a tragic backstory for Rocket, is one of the most visually bombastic and engagingly tactile Marvel films to date, yet one that rarely loses focus on the found family at its centre. Whether it’s bringing the Guardians to infiltrate a fleshy Orgosphere (which a perfectly smarmy Nathan Fillion patrols in a Michelin Man-esque bodysuit) or setting them down on the High Evolutionary’s Counter-Earth (which resembles a Twilight Zone episode in its freaky and furry inversion of America), Vol. 3 rarely lets a scene pass without an abundance of fleshy globules, fluorescent viscera, or molten-faced alien creations on screen. The film’s obsession with practical makeup effects (its use of them is so extensive as to have set a world record) holds your attention and pushes back against the numbing CGI overkill that’s been more disastrous by the movie for Marvel.

Invitingly bright and bold in its colour palette, even as it’s surely the grisliest and dirtiest film to come out of Marvel, Vol. 3 feels like Gunn gone wild in more ways than one, a kind of creative vindication befitting his last ride. That the film’s story also involves an outcast creation taking the fight back to his creator, making it a fantasy of empowerment and revenge, only amplifies the sense of a filmmaker delivering some of the most giddily selfindulgent work of his career before closing this chapter and turning the page.

And the needle drops, as ever, deliver a pleasurable double-whammy of catharsis and nostalgia play, even as they creep steadily forward from the golden ’80s into some well-placed 2000s-era toe-tappers. In sending off his beloved band of misfits, Gunn has made a film about facing the music and moving incrementally forward — an emotional and energetic finale that defies its studio programming by insisting, without apology and with ample feeling, upon the sense of an ending.

Rating: 8.5/10

Atthe heart of a night out, there is a feeling of risk and reward. You hear the four-on-the-floor disco beat, the twang of the guitar, the strings, the horns. You ease into moving, ignore the shyness, anxiousness, awkwardness and discover: “Oh…That! Feels Good!”

Jessie Ware’s fifth album That! Feels Good! is all about that sensation: the headrush joy of a night out. Picking up right where 2020’s What’s Your Pleasure? left off, Ware doubles down on lush disco straight from Saturday Night Fever. But if What’s Your Pleasure? ends with a question mark, That! Feels Good! is all exclamation points. If What’s Your Pleasure? is a glass of red wine and a cigarette; That! Feels Good! is a shot of tequila and a line of… something stronger.

After several records of melodrama and balladry, Jessie Ware takes utter delight in playing the dancefloor diva. And what makes her such a captivating presence is her own surprise at how well she thrives in this role.

In a recent interview with Vulture, she gets

to the essence of it, when she jokes about an exchange with her husband, Sam Burrows: “My husband’s constantly like, ‘Babe, they must think we are wild in bed.’ I’m like, ‘Let them think!’”

The abandon of her “Let them think” philosophy colours That! Feels Good! in an elated, glorious, and beautiful camp. Shake the Bottle rattles through Ware’s hit list with a sexy smirk: “Matthew was a classic just like his pick-up truck/He still lived with his mother, but he sure could… oh!”. On Beautiful People, she buys a “purple leather jacket” because she wants it. In Pearls she “shakes it till the pearls fall off.” In 2023, Ware knows the answer to her own question of What’s Your Pleasure? Now, it’s about doing the damn thing. To hear her be larger than life is to experience that liberated persona in yourself.

It takes a steady hand to be as over-the-top as That! Feels Good! and still retains an air of class, something Ware manages to do almost impossibly. She saves the full poignancy of her vocals for just the right moment, like the careening melody of Pearls or the album’s first single, Free Yourself. But she can keep things equally restrained. The title track purrs in a husky lower register. Her voice on Lightning is so full of air that it feels like it floats above the marbly synth beat. Even at her most raucous, Ware keeps things tantalizing with the smoke of her voice: it’s the equivalent of dressing up in fine silks and fancy outfits to get trashed under the disco ball.

That! Feels Good! is not all sugar rush. The nostalgia of Hello Love and existentialism of Begin Again give the album’s centre a bit of heft. Ware is still in primadonna mode but not without substance. But these expressive moments don’t read like crying-on-the-dancefloor anthems. They bring you a purpose to the dance floor rather than making you weep while you’re there.

Free Yourself brings up an essential point in Jessie Ware’s transformation into vibrant dance queen: “If it feels so good, then don’t you stop.” That! Feels Good! follows on the heels of What’s Your Pleasure? because it felt good. In Ware’s world of self-liberation, bliss, and confidence, is there any better reason?

Rating: 9/10