Levi Strauss & Company, the denim company that traces its roots to the days of the California Gold Rush, started trading publicly on Thursday for the second time in its 165-year history.
The company’s shares were priced at $ 17 each, giving it a valuation of roughly $ 6.6 billion. The stock opened at $ 22.22 and jumped in trading by noon in New York, where the stock exchange suspended its prohibition on wearing jeans for the day.
Levi’s, which sells jeans and Dockers, has been undergoing a turnaround for the better part of the past decade under its chief executive, Charles V. Bergh, who joined the company in 2011. While the San Francisco company has yet to return to its peak of the 1990s, Mr. Bergh has overseen an increase in sales to $ 5.6 billion last year, with net profit of $ 285 million.
[Being publicly traded is the latest chapter in the story of the 165-year-old company.]
The company was founded by Levi Strauss, who immigrated to the United States from Bavaria and set up shop in San Francisco in 1853 with a wholesale dry goods business. Twenty years later, he and a business partner received a patent for “waist overalls” with metal rivets at points of strain — a garment known today as the blue jean.
The company first listed its shares in the 1970s, but was taken private in 1985 through a leveraged buyout led by descendants of Strauss, known as the Haas family. They wanted to take a longer-term view of the business rather than focus on short-term results and fluctuations. Strauss died without children in 1902 and left the company to his nephews. Family members have controlled the business ever since.
Levi’s will raise more than $ 100 million from the offering, which it plans to use for general corporate purposes and possibly acquisitions, according to its regulatory filings. Much of the offering’s proceeds will go to the Haas family.
Members of the Haas family, known for their donations to the University of California, Berkeley, where the business school carries the family name, will hold about 80 percent of the voting shares after the offering.
Sonia Rykiel is among the fashion houses that have interpreted the hoop earring for the 2019 spring collections. These earrings were shown in Paris last fall.CreditAnne-Christine Poujoulat/Agence France-Presse — Getty Images
Sonia Rykiel is among the fashion houses that have interpreted the hoop earring for the 2019 spring collections. These earrings were shown in Paris last fall.CreditCreditAnne-Christine Poujoulat/Agence France-Presse — Getty Images
By Victoria Gomelsky
Spend a day counting the number of women you see wearing hoop earrings. (Never mind. You’ll lose track.)
But basic doesn’t mean boring. Reimagined this year in variations embellished with rows of seed pearls, enameled roses, gold snakes and dangling gemstones, hoops are having a moment. Just don’t call it a comeback.
“Trends change but they really never go away,” said the New York-based designer Jennifer Fisher, sometimes described as the “queen of hoops.” Her collection includes 20 variations, each available in three different metal finishes and three or four sizes.
Baby Samira Hoops by the New York-based designer Jennifer Fisher.
Baby Samira Hoops by the New York-based designer Jennifer Fisher.
“Hoops feel, in a way, like denim,” she said. “They’ve been around for thousands of years and culturally, they represent different things, but hoops are something you can’t have too many of.”
The ancients certainly thought so. “Hoop earrings have a pedigree going back at least 5,000 years,” said Kim Benzel, a curator at the Metropolitan Museum of Art who worked on “Jewelry: The Body Transformed,” a major exhibition that closed in February.
“Spectacular gold examples, some of them almost three inches in diameter, were worn by many of the women buried in the so-called Royal Cemetery at Ur in ancient Mesopotamia in 2500 B.C.,” Ms. Benzel said. “They were part of an impressive ensemble of jewelry that included gold hair ornaments and necklaces, creating a radiant surround for the head.”
Hoop earrings from Venyx, a futuristic-looking brand that owes its cool-girl ethos to its designer, Eugenie Niarchos, bypasses curves for sharp angles.
Hoop earrings from Venyx, a futuristic-looking brand that owes its cool-girl ethos to its designer, Eugenie Niarchos, bypasses curves for sharp angles.
For modern-day women seeking that golden glow, hoops — available in a virtually infinite variety of sizes, materials and price points — are an easy sell.
“You don’t have to wait for someone to buy them for you,” said the Los Angeles designer Adina Reyter, whose 17-year-old line has always included hoop earrings, as well as their smaller, crescent-shaped siblings, known as huggies. “They become part of your uniform.”
Ms. Reyter’s comment underscores fashion’s longstanding love affair with hoops, as evidenced by their appearance last fall on catwalks from New York to Milan.
White gold hoop earrings with white diamonds and silver pearls from Nikos Koulis.
White gold hoop earrings with white diamonds and silver pearls from Nikos Koulis.
Valentino, Derek Lam and Sonia Rykiel are a mere handful of the fashion houses that have interpreted the accessory for 2019 spring collections.
“Hoops bring this foxy look to any style,” the Copenhagen-based jeweler Orit Elhanati said.
She recently introduced a fine collection, Roxy Girl, alongside a fashion collection, X, both of which feature hoops. “It doesn’t matter if they are used to get that J-Lo street vibe, a punk thing or worn by a classic woman, hoops are empowering and playful and are here to stay.”
The timelessness of the silhouette helps explain why a new crop of jewelers has begun to experiment with the style. From his studio in Athens, the designer Nikos Koulis has heaped pearls and diamonds on hoops to create the ornate versions that appear in his new Lingerie collection.
Saturn Hoops from Alina Abegg have planets made of Tahitian pearls that hang from gold chains.
Image
Saturn Hoops from Alina Abegg have planets made of Tahitian pearls that hang from gold chains.
“A hoop, in my case, is seldom a simple round hoop,” Mr. Koulis said. “It is usually an intricate blend of forms and sizes, using, for instance, triangular white diamonds next to round pearls or golden balls. I like to combine soft with edgier forms.”
The jagged hoops in the Elementa collection by Venyx, a futuristic-looking brand based in London that owes its cool-girl ethos to its designer, Eugenie Niarchos, bypassed curves for sharp angles. And the out-of-this-world Saturnation Hoops by Alina Abegg — part of the Berlin-based designer’s 2017 Cosmic Escape debut collection featuring extraterrestrial pieces “inspired by the mystery of our universe,” according to Ms. Abegg — include a South Sea pearl “planet” suspended on a delicate 18-karat rose gold chain.
In their purest form, however, hoop earrings honor the sacred geometry of the circle, a shape that has long resonated with the award-winning designer Fernando Jorge.
His Brilliant collection includes a pair of front-facing hoops accented with 3.34 carats of round brilliant diamonds in diminishing sizes.
“I was looking at diamonds and thinking about purity and perfect circles,” he said. “In the last three years, we have seen more and more of the circular earrings. But I don’t feel tired or exhausted by them.
“If my intuition coincides with something happening in multiple places,” he continued, “I just challenge myself even harder to make it my own.”
(CNN)It’s been debated for years: Are eggs good or bad for you? People who eat an added three or four eggs a week or 300 milligrams of dietary cholesterol per day, have a higher risk of both heart disease and early death compared with those who eat fewer eggs, new research finds.
“Eggs, specially the yolk, are a major source of dietary cholesterol,” wrote Victor Zhong, lead study author and a postdoctoral fellow in the Department of Preventive Medicine at Northwestern University Feinberg School of Medicine in Chicago. In a study published Friday in the medical journal JAMA, he and his colleagues noted that a single large egg contains about 186 milligrams of cholesterol.
The researchers examined data from six US study groups including more than 29,000 people followed for 17½ years on average. Over the follow-up period, a total of 5,400 cardiovascular events occurred, including 1,302 fatal and nonfatal strokes, 1,897 incidents of fatal and nonfatal heart failure and 113 other heart disease deaths. An additional 6,132 participants died of other causes.
Consuming an additional 300 milligrams of dietary cholesterol per day was associated with a 3.2% higher risk of heart disease and a 4.4% higher risk of early death, Zhong’s analysis of the data showed. And each additional half an egg consumed per day was associated with a 1.1% higher risk of cardiovascular disease and 1.9% higher risk of early death due to any cause, the researchers found.
A potential reason for inconsistent results in the past was the fact that other studies did not take into account that egg consumption may be related to other unhealthy behaviors, such as low physical activity, smoking and an unhealthy diet. Additionally, cholesterol-containing foods are usually rich in saturated fat and animal protein.
“In contrast, the current study included comprehensive assessment of these factors,” Zhong and his co-authors wrote.
In an editorial published alongside the study, Dr. Robert H. Eckel of University of Colorado School of Medicine wrote that this topic is “important” to doctors, patients and the public at large.
Why? “The association of egg consumption and dietary cholesterol with[cardiovascular disease], although debated for decades, has more recently been thought to be less important,” wrote Eckel, who was not involved in the research. However, compared with previously published analyses, the new report “is far more comprehensive, with enough data to make a strong statement that eggs and overall dietary cholesterol intake remain important in affecting the risk of [cardiovascular disease], and more so the risk of all-cause mortality,” he wrote.
The relationship between eggs and the risks of heart disease and early death is only “modest,” he said. Still, since higher consumption than average of either cholesterol or eggs is related to an increase in cardiovascular disease incidents like stroke and early death, the new finding is significant when considering the population at large, he said.
“Considering the negative consequences of egg consumption and dietary cholesterol in the setting of heart-healthy dietary patterns, the importance of limiting intake of cholesterol-rich foods should not be dismissed,” he concluded.
Zhong and his co-authors similarly concluded “These results should be considered in the development of dietary guidelines and updates.”
Victoria Taylor, a senior dietitian with the British Heart Foundation, told Science Media Centre that “this type of study can only show an association, rather than cause and effect, and more research is needed for us to understand the reasons behind this link.”
“Eggs are a nutritious food and, while this study focuses on the amount we’re eating, it’s just as important to pay attention to how the eggs are cooked and to the trimmings that come with them,” said Taylor, who was not involved in the research. “Eating healthily is all about balance.”
Clarification: This story was updated to clarify that consuming as few as an additional three eggs a week is linked to a higher risk of both heart disease and early death.
First things first: “Petite” doesn’t just mean short and slim.
Jenny Chang / BuzzFeed
It refers to women who are 5’4 and under.
Clothing labeled as petite is cut with that proportion in mind. Compared to standard items, you’ll often find narrower shoulders and shorter inseams. So whether you’re a size 00 or a size 16, if you’re shorter, the petite section is worth a look.
With that in mind, BuzzFeed Life turned to bloggers Jean Wang of Extra Petite, Kelly Tucker of Alterations Needed, and New York City-based stylist Cindy Gordon, for their best tips and tricks on nailing shorter style.
“Fuller petite body types can vary, but overall, celebrating shape is important,” Gordon told BuzzFeed Life. “For big-busted petites, empire waists are great since they nip you in beneath the bustline.” Or, try a fitted top paired with a high-low skirt. This way you’ve got a fitted base with an outer layer to balance — all without sacrificing shape.
2.Smaller frame? Depending on the brand, don’t overlook kids’ sizes.
Sizing doesn’t always make sense, even with retailers that have specific lines for petites. So when shopping, don’t look at sizing tags, look at measurements. With some brands, the larger kids sizes are interchangeable with the smaller petite sizes — and they often cost less too. More here.
Think about functionality, too. “I love cropped tops in regular sizing which work perfectly as not-too-long tops on petites,” Wang said. “I also look for items that look like higher empire-style waists on the models, since those tend to fit like regular dresses on petites.”
In this case, both pairs have the exact same measurements around the top — the kids’ size just isn’t as tall. But if you’re shorter, this actually means a more proportionate fit. The boots will hit your calves, rather than right below (or at) your knee. More comparison info here.
Things won’t always fit perfectly off the rack, but you can often still make them work with simple DIY alterations. Like this one for slimming sleeves and raising the neckline: two small changes that can make a big difference. Find three ways to do this — two of which are beginner-friendly — here.
6.At the same time, know when to invest in a professional tailor.
Yes, it’s an added cost, but if you’re careful about sticking to classic pieces that you can wear year after year — like winter coats, for example — you’ll find that the investment is worth it. More here.
7.Cuff long shirts at the elbow.
David Bertozzi / BuzzFeed
Flowy long-sleeved shirts sometimes dwarf smaller frames. Cuffed sleeves (and a quick tuck) can break things up and emphasize shape. More tips here.
You can wear maxis, but be mindful of roomy cuts with lots of material, says Gordon. If something is voluminous on the bottom, balance things out by wearing something fitted or tucked on top. More here and here.
10.The same goes for high-waisted bottoms and crop tops.
Again, balance is key. Pair a fitted crop top with high-waisted skirts or shorts, says Gordon. This can help balance both halves without sacrificing shape.
Small-shouldered clothing doesn’t always mix well with wide, standard hangers — the hanger pokes into the fabric, leaving you with stretched material. Companies like Only Hangers make slimmer and bendable versions.
12.Streamline a silhouette by getting rid of distracting details.
On a longer torso, the ruched sleeves on this H&M blazer would end closer to the forearm — but here, they awkwardly stop mid-wrist. A quick fix? Snipping the elastics. How-to here.
13.Pair shoes and bottoms that are similar in color — like black heels with black tights — to elongate your legs.
The matched color scheme helps create the illusion of a longer line. “Look for shoes in shades of tan or brown similar to your own skin tone, and don’t be afraid to experiment with metallics which can surprisingly function as a neutral,” said Wang.
14.Lengthen your torso by wearing a longer fitted shirt underneath a cropped sweater:
Downsizing a garment in the dryer can be a no or low-cost alternative to a tailor — if you know what you’re doing. Tucker shared her best tips:
• Research! Some Google sleuthing can help you figure out if a garment will shrink or not, and by how much based on the fabric content. Natural fibers like wools, cottons and linens are usually shrinkable, while synthetics like polyester and rayon are usually not.
• Take it slow. Don’t toss a garment in the dryer on high heat and forget about it because might not like what you see when you pull it out. Instead, start slowly with lower heats for short bursts until you get an item down to where you’d like it.
• Know that the way the fabric looks or feels may change after shrinking. Loose knits may come out looking tight, and threads may not feel as soft. If changes such as these will bother you, skip it. More shrink-to-fit info here.
“Don’t believe that the goal of everything you wear is to make you look taller,” Tucker said. “Embracing your body and wearing what you love and feel confident in is always a better idea.”
Many in the general population may not realize that even something as simple as getting dressed in the morning can present a predicament for those of us with IBS or other related and/or similar medical conditions.
Steering clear of tight pants
Tighter clothing—especially those that fit too snugly around or even constrict the waist and abdominal area—can be particularly uncomfortable for those of us who often experience intestinal discomfort or complications. In fact, I have personally had experiences where it seemed tight fitting clothes were at least partially responsible for bringing on or exacerbating an IBS flare. In particular, this becomes more of a problem right before and during my period, when I become more bloated and my GI system becomes extra sensitive. For those PMS and period days, I tend to spend more time lounging around late into the day in loose-fitting pajama pants. If (or when) I do get dressed in proper “outside” clothes, I steer clear of my tighter fitting jeans and opt for pants with loose-fitting waists, or even opt for a skirt or dress if the weather isn’t too cold or wet.
There is actually a science behind this! A neurologist told a reporter for CBS Miami in a 2012 article that there is something called “tight pants syndrome,” that can actually cause or worsen gastrointestinal issues. This is because skin-tight slacks tend to put too much pressure on the abdomen, which disrupts the digestive process. In a more recent article in the LA Times from 2015, a gastroenterologist at Virginia Commonwealth University in Richmond explicitly refers to IBS as something wearing tight clothes can aggravate (or at least, more symptomatic).
Unzipping the pants
For me, this makes it tricky because I also have a connective tissue disorder known as Ehlers Danlos Syndrome—which means things are “too loose” in my body. As such, wearing compression clothing—and pants—can sometimes help relieve pain in my body, such as my low back and hips. However, I have noted that the pants become uncomfortable right after I have eaten, and I often change out of them or roll them down below the abdomen. I try to wear them when I am being active so as to prevent injury, but not so frequently that it can cause other problems. I also love to wear jeans, including tight or skinny jeans, but I like the stretchy kind and am not sheepish about taking my belt off or unzipping my pants a bit after a meal so I do not put pressure on my belly.
Have you found that tight pants can cause an IBS flare? Have you found changing up your clothing choices helps?
Irritable bowel syndrome is a gut disorder characterized by cramps, bloating, and bouts of constipation and diarrhea, among other symptoms.
Disrupted communication between the gut and brain causes the signs and symptoms of irritable bowel syndrome (IBS). This type of condition is a functional gastrointestinal disorder.
Research is still ongoing into exactly why some people get IBS. It may be that their gut is especially sensitive to stress or certain foods.
Around 12 percent of adults in the United States have IBS. Women are twice as likely to have IBS than men. It is also more common in people under the age of 50.
This article explores 10 symptoms of IBS. Read on to learn how to recognize it. We also discuss other conditions that could cause similar symptoms.
1. Pain and cramps
A person with IBS will experience pain in the lower abdomen.
Experiencing pain and cramps in the lower abdomen are two of the main symptoms of IBS.
An oversensitivity of the gut likely causes these symptoms.
IBS affects how the brain and gut work together, and the condition may cause the muscles in the gut to contract more than they need to for a normal bowel movement.
Excessive gut muscle contractions may lead to lower abdominal pain and cramping.
2. Excessive gas
People with IBS may experience excessive gas. Doctors do not know the exact reason for this, though there are several theories.
One theory is that IBS causes a problem with bacteria in the gut. Bacteria can create certain toxins that may cause excessive gas.
Another theory is that the guts of people with IBS are less able to tolerate and transport gas. This leads to people with IBS feeling more gassy than other people.
3. Bloating
Feeling bloated is another symptom of IBS. Bloating refers to a collection of gas in the gut, which can cause the abdomen to feel full and appear rounder than usual. The same factors that cause excessive gas in IBS may also cause bloating.
ADVERTISEMENT
BRILINTA® (ticagrelor) 60mg – Patient Treatment Information
Learn More About BRILINTA As A Treatment Option – Drug Info+Boxed WARNINGS
www.brilinta.com
4. Diarrhea
Diarrhea is a key symptom of IBS. It happens because the muscles in the gut contract more than they need to. Diarrhea may be accompanied by a feeling of muscle cramps.
To produce a normal bowel movement, the gut contracts and relaxes in a rhythmic way. In IBS, however, this rhythm is disrupted. IBS can either speed up or slow down gut muscle contractions. So, IBS can cause both constipation and diarrhea at different times.
As with other IBS symptoms, diarrhea is related to how the brain and gut communicate. Research into exactly why this happens is ongoing.
Coping with irritable bowel syndrome
In this article, we look at ways to cope with and relieve IBS symptoms.
READ NOW
5. Constipation
Constipation occurs when a person finds it difficult to pass stool. A person has constipation when they have:
fewer than three bowel movements in a week
hard, dry, or lumpy stools
difficulty or pain when passing stool
a feeling of an incomplete bowel movement
There are many possible causes of constipation, including dehydration, a lack of fiber in the diet, and stress. IBS can also cause constipation by affecting how the muscles in the gut contract.
When someone is constipated, their gut muscles do not contract as much as they should.
Depending on a person’s specific symptoms, a doctor may refer to the following types of IBS:
IBS with diarrhea, which is diarrhea and only occasional constipation
IBS with constipation, which is constipation and only occasional diarrhea
IBS with mixed bowel habits, which is when a person regularly has both constipation and diarrhea
Doctors may also refer to constipation-predominant and diarrhea-predominant IBS.
6. Sensitivity to fermentable oligo-, di-, mono-saccharides and polyols
Eating onions or garlic can increase intestinal gas.
People with IBS may be more sensitive to fermentable oligo-, di-, mono-saccharides and polyols (FODMAP) foods. These are types of carbohydrate that can cause inflammation or irritation in the gut.
FODMAPs can increase the amount of water going into the gut, and bacteria in the gut may cause them to ferment. This can increase intestinal gas.
People may be able to reduce the symptoms of IBS by avoiding high-FODMAP foods, which include:
For many people with IBS, eating FODMAPs triggers other IBS signs and symptoms. A 2017 meta-analysis found that consuming a low-FODMAP diet may improve symptoms of IBS.
Feeling very tired or fatigued is another common symptom of IBS.
One review found that fatigue occurred alongside other IBS symptoms, including bowel-related symptoms, psychological distress, and health-related quality of life.
More research is needed, as medical professionals still do not fully understand why IBS sometimes leads to fatigue.
8. Joint pain
People with IBS may be more likely to experience joint pain. Scientists still do not know why, but it may be due to increased inflammation in the body.
A 2017 study found that people with IBS had an increased risk of a type of joint pain called temporomandibular disorder. More research is needed to understand this link, however.
9. Feeling stressed
There is a strong link between IBS and stress. The nervous system controls the gut as well as responds to psychological stress.
The link between IBS and stress goes both ways. Feeling stressed can worsen IBS symptoms, and the physical symptoms of IBS can cause psychological distress.
10. Brain fog
Intestinal gas and bloating, which are symptoms of IBS, are also linked with brain fog.
Brain fog, or foggy thinking, describes mental confusion, impaired judgement, and trouble concentrating.
More research is needed to fully understand the link between problems with the gut and brain fog, however.
What else could it be?
Some IBS and celiac disease symptoms are the same.
IBS is not the only explanation for the symptoms explored in this article. It is best to speak to a doctor to get a proper diagnosis.
Experiencing excessive gas or bloating does not necessarily mean that a person has IBS. If they start to become gassy soon after eating, they may have small intestinal bacterial overgrowth.
Also, getting diarrhea frequently or urgently may be a sign of:
IBS is a long-term health condition that can affect a person’s well-being if they do not seek treatment. Understanding the signs and symptoms of IBS can help a person experiencing the condition to get appropriate help.
Many treatment options are available to help a person with IBS manage their condition. Many of these focus on the link between stress and IBS. A doctor may also recommend counseling and progressive relaxation techniques as a way to ease symptoms.
Google Doodle pays tribute to Japanese inventor Seiichi Miyake
His invention, the tenji block, changed the way the visually impaired interact with the world.
When Seiichi Miyake found out a close friend was losing the ability to see clearly, he wanted to help. That desire led to an entirely new way for the visually impaired to navigate big cities, railways and parks.
In 1965, Miyake invented the tactile paving slab (or “tenji block” in Japan) with his own money. Monday’s Google Doodle celebrates the introduction of the block 52 years ago.
The tenji blocks were first installed in the Japanese city of Okayama on March 18, 1967, next to a school for the blind, and they would go on to revolutionize the way the visually impaired interact with the world, making it safer and easier to get around public spaces independently.
Miyake’s original design, which was installed in all Japan Railway platforms in the 1970s and rapidly found its way to cities across the globe, featured two tactile patterns that people with visual impairments can detect with a cane or through their feet — providing cues on which way they should head.
Subway tracks in New York with the yellow tenji tiles.Keith Getter/Getty Images
One pattern features a series of raised lines that indicate “forward”. The second design is commonly referred to as the “truncated domes” pattern, a series of small bumps that act as a “stop” sign — typically at the edge of a train platform or before a motorway.
been designed since, with smaller raised dots or more pill-shaped bumps signifying different directional cues. For instance, when the raised lines are horizontal in the direction of travel, that might mean “look out for steps ahead”.
All of those cues, which many may not even notice as they wander through a city, are incredibly important for those with limited vision.
Nike is ‘working to identify the issue’ after Duke freshman Zion Williamson had his shoe burst apart mid-game against rival North Carolina.
Americans will bet a total of $8.5 billion on the NCAA “March Madness” men’s basketballOpens a New Window. tournament this month, with one out of every five adults placing a wager on the eventOpens a New Window., according to new estimates from the American Gaming Association.
Roughly 47 million U.S. adults are expected to gamble on the event, according to the results of a survey conducted by the trade group. Of the $8.5 billion total, about $4.6 billion will be on the line for 149 million tournament brackets.
“During this year’s tournament – the first in post-PASPA America – sports fans are expected to bet 40% more than they did on this year’s Super Bowl,” Bill Miller, AGA’s president and chief executive officer, said in a statement. “Unlike any other sporting event in the country, March Madness attracts millions who fill out brackets, make casual bets with friends or wager at a legal sportsbook, which Americans can now do more than ever before.”
The NCAA tournament features the top 68 men’s basketball teams in the country. Of roughly 11,000 adults who participated in the AGA’s online survey, 29 percent said Duke would win the tournament, while 9 percent backed Gonzaga and 8 percent picked North Carolina.
The U.S. Supreme Court voted last year to strike down a longstanding federal ban on sports betting, enabling states to determine whether to implement gambling on a case-by-case basis. The eight states with legalized sports betting have taken more than $5.9 billion in bets since the court’s ruling last May.
However, many Americans are still placing bets on sports through illicit means. An estimated 2.4 million people will bet on the tournament using illegal bookies.
HANDBAGS Our women’s handbag collections — from new arrivals and runway trends to the classics for work and weekend: totes, cross-body bags, satchels and mini bags in suede, leather, nylon, neutrals and bright colors.
FLEMING
Ladylike quilting and chains: the link to a pulled-together look. The Fleming handbag collection — from totes and shoulder bags to swingpacks and mini bags.
National Nutrition Month® is an annual nutrition education and information campaign created by the Academy of Nutrition and Dietetics. The campaign, celebrated each year during the month of March, focuses on the importance of making informed food choices and developing sound eating and physical activity habits. In addition, National Nutrition Month® promotes the Academy and its members to the public and the media as the most valuable and credible source of timely, scientifically-based food and nutrition information.Registered Dietitian Nutritionist Day is also celebrated during National Nutrition Month®, on the second Wednesday in March. This occasion increases awareness of registered dietitian nutritionists as the indispensable providers of food and nutrition services, while recognizing both RDNs and nutrition and dietetic technicians, registered for their commitment to helping people enjoy healthy lives.
History
“National Nutrition Week”, initiated in March 1973, was embraced by members of the American Dietetic Association (now the Academy of Nutrition and Dietetics) as a way to deliver nutrition education messages to the public while promoting the profession of dietetics. In 1980, in response to growing public interest in nutrition, the week-long celebration expanded to become a month-long observance. Read more about its past in the article, “National Nutrition Month: A Brief History.”
2019 NNM Campaign
In an effort to accommodate the diverse areas in which National Nutrition Month® is celebrated and allow greater flexibility in the promotion of healthful messages, this year National Nutrition Month® will be honored as its own theme. This will allow the NNM campaign to focus on its original purpose, which is: “To increase the public’s awareness of the importance of good nutrition and position registered dietitian nutritionists as the authorities in nutrition.”
During National Nutrition Month®, help the Academy achieve its vision of a world where all people thrive through the transformative power of food and nutrition.
NNM Sponsor
The Academy’s mission is to promote optimal nutrition and well-being for all people by advocating for its members. With more than 100,000 credentialed practitioners, the Academy is the world’s largest organization of food and nutrition professionals. The majority of the Academy’s members are registered dietitian nutritionists and nutrition and dietetics technicians, registered.
Service Mark
National Nutrition Month® is the property of the Academy. Its use is encouraged, but only in accordance with the Academy’s published guidelines. Unauthorized use is strictly prohibited.
Be sure to revisit the Academy’s National Nutrition Month® website in the upcoming months for new and updated resources to help make your NNM 2019 celebration an infinite success!
For More Information
NNM inquiries should be directed to nnm@eatright.org. For media related information contact Public Relations at 312/899-4769 or media@eatright.org.
“New York Women in a New Light” was a 15-minute immersive film for the New-York Historical Society’s planned Center for the Study of Women’s History Related ArticleCreditCreditDonna Lawrence Productions
Teaching and Learning About Women’s History With The New York Times
How have the lives and roles of women changed over the last century? What do those changes say about us as a society? How can a newspaper and its archives help answer those questions?
In this collection of five of our best related teaching resources, we suggest ways for students to shape their own inquiries into any aspect of women’s history that interests them, from women’s suffrage to “emoji feminism.”
In the last 14 months, we have seen both the Jan. 21, 2017, Women’s March on Washington — which some say is most likely the largest single-day demonstration in recorded United States history — and the #MeToo movement, a watershed event that, as The Times’s new gender editor writes, is unique because “for perhaps the first time in history, powerful men are falling, like dominos, and women are being believed.”
What do these recent events say about the future for women and girls in the United States and around the world? Why?
We invite your students to investigate and draw conclusions for themselves. Here are some ways to do it.
_________
Use Any Day’s Times to Understand the Role of Women in the World
Read a recent day or week’s worth of The New York Times with a pen in hand, or with fingers ready to click, and make a note of every article, essay, review, photograph or video that you think significantly comments on women’s lives and roles in the world. (Though part of the exercise is seeing these things in the context in which they were originally published, students can also visit the Times Topics page on Women and Girls to see a chronological feed of articles on the topic.)
Then — in pairs, in groups or as a whole class — write, discuss or create using the questions below:
• What do the pieces you chose have in common?
• What patterns did you notice?
• What do they say about the lives and roles of women and girls in our culture? In the world at large?
• What connections (PDF) can you make to one or more of the pieces you chose and your own life? Why does any of this matter?
• What’s missing? What stories about women and girls should The Times feature that you think are missing now?
Another way to do this task? Invite half the class to choose a recent edition of The Times and the other half to choose an edition from any time in the 20th century, and then compare the two.
What do they notice? What do they wonder? What do the differences say about what has changed and what hasn’t?
To find complete editions of any day’s New York Times from 1851 to 2002 as they originally appeared, they can put a date into TimesMachine and flip through what they find. For instance, where, how and why were women or girls written about or depicted 40 years ago, on March 1, 1978?
Using both Times search and TimesMachine, they unearthed everything from a 1911 report on the Triangle Shirtwaist factory fire and a 1972 Times review of “Free to Be … You and Me” to then-current articles, videos and essays on Hillary Clinton, campus rape debates, gender pronouns, abortion, Title IX, parenting and the struggles of the transgender community.
What can your students find? What specific topics in women’s history interest them most? What articles, essays and images on this topic can they discover? Invite them to create their own annotated lists to share with someone, whether the rest of the class, your school’s history department or for a display in the school library.
Crowds in Philadelphia, New York and San Diego gathered on Jan. 21, 2017, in conjunction with the Women’s March on Washington. Related Lesson PlanCreditJacqueline Larma/Associated Press; Nicole Craine for The New York Times; Chris Stone/Times of San Diego
Image
Crowds in Philadelphia, New York and San Diego gathered on Jan. 21, 2017, in conjunction with the Women’s March on Washington. Related Lesson PlanCreditJacqueline Larma/Associated Press; Nicole Craine for The New York Times; Chris Stone/Times of San Diego
In the lesson, we ask students to define feminism, then imagine what feminism should look like in the United States today. Then we encourage them to consider the role that intersectionality should play in the women’s movement, to analyze how women are represented in the media today and to learn more about the issues central to feminism’s agenda.
Has it touched your community or school? How have you and your students responded?
In this unit, we pull together a wealth of Times reporting, opinion and video to suggest several ways to begin confronting the questions and issues the movement raises. Students begin by building background on the history of the topic, then understand its impact today. They are then invited to do any of a series of exercises, from debating whether the movement has gone too far, to looking at its role among teenagers and in school, to creating visual art, essays, oral histories or social action campaigns around the issue.
_________
Overlooked: Teaching With the Obituaries of Remarkable Women
Ida B. Wells wrote about the victims of racist violence and organized economic boycotts long before the tactic was popularized.
Ida B. Wells wrote about the victims of racist violence and organized economic boycotts long before the tactic was popularized.
In honor of International Women’s Day in 2018, The Times published a collection of obituaries for women who had been “overlooked” in their own time. Here is the introduction:
Obituary writing is more about life than death: the last word, a testament to a human contribution.
Yet who gets remembered — and how — inherently involves judgment. To look back at the obituary archives can, therefore, be a stark lesson in how society valued various achievements and achievers.
Since 1851, The New York Times has published thousands of obituaries: of heads of state, opera singers, the inventor of Stove Top stuffing and the namer of the Slinky. The vast majority chronicled the lives of men, mostly white ones; even in the last two years, just over one in five of our subjects were female.
Charlotte Brontë wrote “Jane Eyre”; Emily Warren Roebling oversaw construction of the Brooklyn Bridge when her husband fell ill; Madhubala transfixed Bollywood; Ida B. Wells campaigned against lynching. Yet all of their deaths went unremarked in our pages, until now.
As you can see, teachers have already begun thinking about ways to work with the collection:
As Sarah Mulhern Gross suggests, invite each of your students to skim these pieces (or other obituaries of interesting women) and choose one to study in greater depth. What more can they learn about this person? What do we understand about her today that may not have been understood or appreciated in her own time? What can we learn from her?
You might then challenge students to create a Women’s History Month gallery showcasing these lives and achievements. For instance, each student might create a poster that includes elements like:
• A short biography, or list of five to 10 interesting facts about this person
• Photos, maps, graphics and other visual elements
• Quotes by or about her
• Questions you would want to ask this woman were she still alive today
• What we can learn from her today
• How her life or work connects to your own
Finally, as students reseach, they will undoubtedly discover other “overlooked” women. If they do, they might use this form to nominate candidates for future obits. They can also read an essay from The Times obituaries editor about how he approaches the challenge of diversifying subjects.
Sandra Day O’Connor, the retired Supreme Court justice, talks about the iCivics program and the importance of learning critical thinking at young age.CreditCreditSeneca Women Global
As part of our continuing Text to Textseries, we celebrated Women’s History Month in 2014 by collaborating with the Makers project, a digital and broadcast initiative from AOL and PBS that showcases stories of groundbreaking women from all walks of life.
We chose two videos from their growing collection and matched both with Times reporting. One video was about Sandra Day O’Connor, the first female justice of the Supreme Court; the other focused on the young blogger, editor and — in The Times’s words — “girl oracle,” Tavi Gevinson.
The lesson also links to many Makers videos about well-known women in other fields, along with the Times Topics page for each, and we invited readers to pair any of them the way we did, and, while watching, ask the key questions: What can we learn from the stories of women who broke barriers in the past? How is a new generation of women redefining feminism?
World Sleep Day is an annual event, intended to be a celebration of sleep and a call to action on important issues related to sleep, including medicine, education, social aspects and driving. It is organized by the World Sleep Day Committee of the World Association of Sleep Medicine (WASM) and aims to lessen the burden of sleep problems on society through better prevention and management of sleep disorders.
Amazon has a growing interest in the health, wellness and beauty sectors. The company worked with a medical device company to develop an exclusive brand of blood glucose monitors last October, and it has other brands dedicated to over-the-counter pharmaceuticals, hair care products and shave gels. It also acquired an internet pharmacy company, PillPack, in 2018, which represented an early step into the prescription drug marketplace.
Dhaval Bhanusali, a New York-based dermatologist who helped formulate the skin-care line, told CNBC he worked closely with Amazon throughout the process. The other partners on the project include sisters Simona and Diana Kubasova, who are both Latvian models.
On the company’s website, the Kubasova sisters said they launched the line with scientists and formulators to provide “effective, get gorgeous solutions in just five minutes.” Other products in the line include a collagen product that claims to hydrate the skin, and a collection formulated with charcoal aimed at blemishes.
Most of the products are available to buy for $5 and up.
Amazon did not immediately respond to a request for comment.
This Roman ‘mac and cheese’ couldn’t be easier to prepare, or more delicious.
By Mindy Fox
Put pasta together with cheese and black pepper and what do you get? A cheesy, creamy, peppery trifecta that’s made with readily available ingredients you likely have in your pantry right now. Next time someone asks you, What is cacio e pepe? you’ll have an answer ready (and maybe dinner, too).
Cacio e pepe, which translates to “cheese and pepper,” is a classic Roman pasta dish that takes its name from two of its key ingredients: Pecorino cheese, which in Roman dialect is known as cacio, and black pepper. The sauce, which is made in a skillet, comes together in less time then it takes to boil your pasta. Like many of the best things in life, it’s incredibly simple. Still, there are a few things to know when it comes to nailing the technique.
Choose a long pasta: Though cacio e pepe can be made with any pasta shape, the best variety for the dish is a long pasta that will twirl through and catch onto the lusciously creamy sauce. Spaghetti, bucatini (a thick spaghetti with a hole through the center), and egg tagliolini are all great choices.
Make this dish for two eaters (or slightly modify your technique for four):Since you’ll be finishing cacio e pepe in the skillet you make your sauce in, it’s best to cook no more than 2 servings at a time so that the pasta has ample space to meld with the sauce in the pan. You want to be able to quickly and gracefully toss the sauce and pasta together, which is easiest with 2 servings max. If you’re cooking for 4 eaters, cook all of your pasta in one large pot, but use two skillets to make the sauce and finish the dish.
Season your pasta water: Properly seasoned pasta water is water that is seasoned with enough salt so that it tastes, well, salty. Salty pasta water both seasons your pasta as it cooks and, in the case of a dish like cacio e pepe, also helps season the dish as a whole, as some of the pasta cooking water is used to make the sauce. Use about 1½ teaspoons of kosher salt per every quart of water that you use to cook your pasta. So for 4 quarts of water, you’ll use 2 tablespoons of salt.
Cook your pasta al dente: Al dente means “to the tooth,” and refers to pasta that’s cooked to a pleasant firmness, which some might consider slightly undercooked but which gives all pasta dishes a terrific texture. Since the pasta for cacio e pepe continues cooking in the skillet with the sauce after it’s drained, you’ll want to make sure you don’t overcook it during the boiling process. Taste a strand or two of pasta as the lower end of the cooking time stated on the box draws near. When the pasta tastes 1 to 2 minutes away from a perfect al dente, that’s when it’s ready to drain for this dish.
Reserve some pasta cooking water: Pasta cooking water is a critical sauce ingredient for cacio e pepe and many other pasta dishes. Not only does it add a nice seasoned, salty taste, the water also picks up starch from the pasta as it cooks, which gives the sauce body and helps it emulsify, or blend, with the rest of the ingredients. Before you drain your pasta, reserve some pasta cooking water in a measuring cup or bowl.
While the pasta is cooking, start making your sauce. The key for this dish is to have the pasta and sauce ready at about the same time, so that everything is nice and hot and your pasta stays al dente and doesn’t overcook. This takes a little practice, but it’s not hard to nail. Keep reading; we’ll guide you through the recipe. Before you know it, you’ll have it down like a pro.
Use coarsely and freshly ground black pepper. Though you can use pre-ground pepper for cacio e pepe, if you do you’ll miss out on the punch of flavor that’s a huge part of what makes the dish so great. When you grind your own black peppercorns, as you need them, you get the fullest expression of the spice: a sharp, peppery bite along with complex floral notes. Use a hand grinder or spice grinder, and grind just what you need for the dish.
Toast the spice in a dry pan. While this is not a necessary step in the cacio e pepe process, it’s a cool chef-y trick that helps elevate the flavor of the dish. Lightly toasting your pepper as a first step warms the natural oil in the spice, which heightens its peppery bite and brightens its natural floral notes.
Recipe: Cacio e Pepe for Two
Bring a large pot of generously salted water to a boil. Add 6 ounces of pasta.
When the pasta is a few minutes from al dente, place 1 teaspoon of freshly ground black pepper in a dry skillet and gently toast over medium-low heat, swirling the pan to keep the spice moving (to keep it from burning). Toast the pepper until it’s fragrant and warm, about 1 minute.
Add 2 tablespoons of cold cubed unsalted butter to the skillet. Increase the heat to medium and, gently swirling the pan over the heat, cook until the butter is melted.
At this point, your pasta should be ready to drain, but before you drain it, reserve ¾ cup of pasta cooking water. (If you need a minute or two to continue cooking your pasta at this point, remove your butter mixture from the heat but be sure to warm it up again for a minute or so before you continue with the next step.)
Add ½ cup pasta cooking water to the butter mixture, along with your drained pasta, and another tablespoon of cold cubed butter to the skillet. Reduce the heat to medium-low/low and add ¾ cup of finely grated Parmigiano or Grana Padano cheese, stirring constantly with tongs until the cheese is melted. Remove the pan from the heat and add ⅓ cup of finely grated Pecorino Romano cheese, stirring and tossing until the cheese is melted and the sauce is creamy. Add more pasta cooking water if the sauce seems dry.
Transfer the pasta to warm bowls and serve immediately, topping with more cheese and freshly ground black pepper, if desired.
Nutrition and Hydration Week aims to highlight, promote and celebrate improvements in the provision of nutrition and hydration locally, nationally and globally.
Originally focussing on improvements in nutrition and hydration across health and social care we are now spreading our wings …….
Over recent years we have been so delighted that so many other organisations and sectors have got involved in Nutrition and Hydration Week that we now welcome and encourage everyone to take part in highlighting and promoting nutrition and hydration throughout the week.
Nutrition and Hydration Week has become a truly global event.
Our Aims & Charter demonstrate our commitment to supporting improvements in nutrition and hydration for the global community.
Dressing for prom should be a fun experience, but you’ll need to plan your look. Decide if you’ll be wearing a dress, suit, or tuxedo. It doesn’t matter which you choose, as long as you’re comfortable and feel confident in your choice. Take your outfit to the next level by choosing accessories such as jewelry, shoes, flowers, or handbags that compliment rather than compete with your clothes.
1
Wearing and Styling a Dress
1
Pick a dress that is appropriate for your school. Most schools have some sort of dress code that will dictate how revealing your prom dress can be. Check the dress code restrictions about acceptable hemlines, necklines, cutaways, and slits.
Most prom dresses are long formal gowns, but some may have long slits up the leg. Check your school’s prom handbook to determine if a gown with a long slit is allowed.
2
Look at dresses that will compliment your body type. This will help you avoid unflattering cuts. You’re sure to find lots of beautiful options to narrow down. If your body type is:[1]
Pear shaped (smaller upper body with wider hips): Choose dresses with fitted tops or an A-line skirt that will balance your curves.
Slender or straight: Accentuate your curves by highlighting your waist. Pick dresses with an Empire waist, belt, or wrapped fabric. If your school allows it, choose a deep v-neck cut.
Busty or full: Look for a dress with full coverage so you have good support. You can pick from most necklines and styles.
Petite: To add the appearance of height, choose shorter dresses that reveal some of your legs. Ruffled dresses can also make you look taller.
Hourglass (curvy bust and hips with a thinner waist): Since your figure is balanced, try a variety of styles to see what you like best.
Apple shape (wider waist or hips): Pick dresses with an Empire waist to draw attention towards the top of your body.
3
Choose colors that flatter your skin tone. Although you can choose any color you want or stick with classic black or white, narrow your choices to a color palette that flatters your complexion. Use some of these suggestions as a starting point for colors based on skin tone:
Warm: If you have skin with a greenish, yellow, or olive undertone with hair that ranges from dark blonde to dark brown, try oranges, reds, yellows, warm greens, deep blues, and red-purples. Avoid icy colors and jewel tones.
Cool: For very fair to very dark skin with a bluish undertone and very light to very dark hair, pick bright blues, jewel tones, purples, and bright pinks. Avoid oranges and yellows.
Neutral: If you can’t tell if you have a warm or cool undertone and you have hazel eyes, try neutral colors like pinks, peaches, jade, and pale blue. Avoid bright colors, reds, and bold yellows.
4
Try on several dresses to narrow down your options. Once you have several dresses in styles and colors that suit your figure and skin tone, try them on! Bring a trusted friend along for advice and try each dress on. Consider how flattering the dress looks, how comfortable it feels, and how the dress makes you feel. Pick the dress that makes you feel your best.
5
Make several shopping trips before you buy. Don’t worry if you can’t make up your mind on your first shopping trip. Ask your friend to use their cell phone to take pictures of you wearing the dresses. Then you can shop around a bit more and compare the dresses.
6
Walk around in the dress to ensure that you’re comfortable. You should feel both beautiful and comfortable in your prom dress. If you sacrifice one for the other, you may not get as much out of your prom experience as you otherwise could. Wear the dress around for at least 10 minutes to decide if it’s easy to move around in it.
If you’re looking at a strapless dress, move around to see if you have to keep pulling the dress up. If so, you may prefer something with straps or sleeves.
7
Dress shop 2 to 3 months before prom. Give yourself plenty of time to try on dresses, especially if you think you’ll need to have the dress altered. Keep in mind that as prom gets closer, the selection of dresses will dwindle.
2
Choosing a Suit or Tuxedo
1
Rent a tuxedo or get a suit jacket. Prom is a semi-formal event, so you’ll either need a tuxedo jacket or a suit jacket that can mimic the tuxedo look. An actual tuxedo jacket will make you look sharper, but suit jackets are the cheaper option.[2]
If you do go with a tuxedo, rent instead of buy. Tuxedos are expensive, and since you’re still growing, you’ll probably only wear this piece once.
The jacket should either have a peaked lapel or a shawl collar. The lapels can either be faced in satin or in the same fabric as the rest of the jacket.
2
Choose the color of your tuxedo or suit jacket. While black will work well with just about any colors your date wears, you could also wear navy or white if these won’t clash. For example, if your date is wearing a black outfit, avoid wearing navy. If your date is wearing white, your outfit will stand out more if you choose black or navy.
If you want to wear a bold color such as blue, maroon, or purple, check with your date to ensure that it will work with their outfit.
3
Match the trousers to your jacket. The dress trousers should be the exact same shade and made from the same material as your jacket. If you’re wearing a tuxedo, the pants should have a satin strip down each trouser leg.
If you’re buying or renting formal trousers, you’ll also need to get suspenders instead of a belt.
4
Choose a plain white dress shirt. For a traditional look, go with a shirt that has pleats. For a more modern look, opt for one without pleats. If you’re unsure, try on both to see which you prefer. You’ll also need to decide if you want the standard collar that lays down or if you want a fancier collar that’s wing-tipped.[3]
If you don’t want a traditional look, choose a shirt color that compliments the color of your date’s outfit instead of white.
Remember to take cuff style into consideration. Barrel cuffs are simple and the most common on buttoned dress shirts while French cuffs are a little fancier.
5
Wear a black bow tie instead of a long tie. If you can, tie your own bow tie or use a clip-on version. For a classic prom look, choose a black bow tie. You can also talk with your prom date about coordinating colors.
For example, if your date is wearing dark earth colors, try a deep green tie.
If your date is wearing a rich purple with a shimmery blue, choose a a shade of blue or purple that matches.
6
Pick out a vest or cummerbund. If you want the most formal look, choose a black satin cummerbund to wear under your suit or tux. For a slightly more casual look, wear a black satin vest.[4]
If you are a little more daring, choose a cummerbund in a solid color that coordinates with your date’s outfit.
3
Accessorizing Your Dress
1
Choose comfortable shoes that work with your outfit. Remember that you’ll be dancing and moving all night, so pick shoes that won’t rub or be uncomfortable. The shoes should compliment the style and color of your outfit, especially if the shoes will be visible.
For example, if you’re wearing a floor-length dress, you may need to wear heels to raise your dress off of the floor.
Consider wearing stylish or neutral-colored flats for the most comfort.
2
Select jewelry that compliments the dress. To avoid wearing too much distracting jewelry, choose a statement piece. This could be a necklace, pair of fancy cuff links, or earrings. The item should work with the rest of the outfit instead of competing for attention. Once you’ve chosen your main piece, pick a few other simple items to round out the look.[5]
Keep in mind that you may be pinning a corsage onto your dress or wearing it on your wrist.
You might wear a long drop necklace that’s highlighted by your dress. Wear simple stud earrings that don’t overwhelm the rest of your look.
3
Carry a handbag or clutch, if necessary. Decide if you want to carry a few items with you to prom such as your cell phone, wallet, or makeup. Store these in a handbag or clutch that matches the style of your outfit. If you only need to carry 1 or 2 small things, you may be able to put them in pockets.
For example, if you’re wearing a beaded flapper-style dress, choose a small beaded clutch in a color that compliments the dress.
4
Wear a shrug if you think you’ll be cold. Since most proms take place during warm weather, you probably won’t need a shrug. If you get cold easily or think your outfit would look great with a shrug, choose 1 that you can wrap or drape around your shoulders.
Around prom season, you’ll be able to find lightweight, elegant little wraps made of delicate materials like chiffon. These are your best option since they are both fancy and functional.
4
Accessorizing Your Tux or Suit
1
Wear polished dress shoes. If you’re wearing used dress shoes, give them a quick polish so they shine. You can also rent formal shoes to go with your suit or tux. Select shoes that work with the color of your suit or tux. Shoes are available in brown, black, navy, or white.[6]
If you’re wearing a colored suit, pick a color that will highlight your suit. For example, if the jacket is maroon, choose black or white shoes.
2
Pick out cuff links. While you don’t have to wear cuff links, a little jewelry will add sparkle and sophistication to your look. Choose cuff links made from a material that will match your outfit. For example, if you’re wearing a shirt with gold studs, wear sophisticated gold cuff links instead of silver ones.
3
Wear a boutonniere. Work with your date to decide on flowers that are suitable for your outfit. For example, you might pick a red rose that matches their outfit. Secure the boutonniere on the left lapel of the jacket so the flower’s stem points down.[7]
Your flowers should complement the color of your dress but doesn’t have to be the exact same shade. For example, deep red flowers work well with a cream or black outfit.
If you’re wearing a suit or tux, consider wearing a plain white pocket square to complete your look.
In large bowl, whisk together eggs, milk, melted butter, flour, sugar, and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. (I sprayed with a little bit of cooking spray). Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. (I used half of a scoop of a ice cream scoop). Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Thinly slice 4 slices of banana and 1 strawberry per crepe. Assemble with the slices of banana then strawberry. Spoon the nutella into a small zip top bag, cut a small hole in the corner and pipe the nutella on top of the fruit.
Fold the sides of the crepe together and top with whipped topping.
RECIPE MADE WITH LOVE BY
“Delicious crepes filled with fruit and the tantalizing spread, Nutella.”
Russian mathematician Olga Ladyzhenskaya overcame personal and political hurdles and had a lasting impact on a range of scientific fields, from weather forecasting to cardiovascular science and oceanography.
Ladyzhenskaya was best known for her studies on partial differential equations. Marshall Slemrod, a mathematician with the University of Wisconsin, told the New York Times, “If you believe your weather forecasts, you have to solve the exact equations that she studied.”
STEVE IRWIN WOULD HAVE BEEN 57 ON FRIDAY. GOOGLE IS HONORING HIM WITH A DOODLE
U.S. CLOSES JERUSALEM CONSULATE AND DOWNGRADES ITS DIPLOMATIC MISSION TO PALESTINE
Google called her “one of the most influential thinkers of her generation.”
Born in the rural town of Kologriv, more than 400 miles from Moscow, Ladyzhenskaya inherited a love for algebra from her father, a mathematician who came from Russian nobility. When she was 15, personal tragedy struck as her father was executed by the Soviet authorities, who called him an “enemy of the state.” Her mother and sister sold dresses, shoes and soap to put food on the table.
This is the Google Doodle for Olga Ladyzhenskaya. Her work had a lasting impact on a range of scientific fields, from weather forecasting to cardiovascular science and oceanography.
Google
Despite earning a place at Leningrad State University with her impressive school grades, Ladyzhenskaya was banned from attending because of her father’s “enemy” status.
After years of teaching math in an orphanage and high schools, she was eventually given spot at Moscow State University in 1943, where she earned her Ph.D. Ladyzhenskaya later went onto head the Laboratory of Mathematical Physics at the Steklov Mathematical Institute, and to author more than 250 papers. In 1990, she became the head of the St. Petersburg Mathematical Society, after being a member for 39 years.
In recognition of her impressive contribution to mathematics, Ladyzhenskaya was awarded the Lomonosov Gold Medal by the Russian Academy of Sciences in 2002.
Much like her dissident father, she did not shy away from publicly criticizing the oppressive Soviet regime, often risking her safety. With her love for literature, Ladyzhenskaya befriended outspoken political critics Alexander Solzhenytsin and Anna Akhmatova.
Even after the collapse of the Soviet Union in 1991 and economic woes that followed, Ladyzhenskaya elected to stay in her motherland. She died on Jan. 12, 2004 in St. Petersburg at the age of 81.
Most people think of Karl Lagerfeld, the head designer for Chanel, as a whippet-thin man with a shock of white hair. This wasn’t always so. Though he has always had white hair (Karl loves the eighteenth century because everyone had white hair then), nineties Karl was far plumper and wore diaphanous jackets with a huge wooden fan around his neck. He looked rather jolly actually, or would have if the fan was not there.
With the new millennium on the horizon, however, Karl decided to lose a bunch of weight. He claims it was entirely for “superficial reasons.” Apparently Karl was seized with the desire to “dress differently [and] to wear clothes designed by [Dior Homme’s] Hedi Slimane.” However, he also realized that “these fashions… would require [him] to lose 80 pounds.” After devoting himself to a strict diet designed by weight-loss guru Dr. Jean-Claude Houdret, he lost all the weight within the year. This dramatic weight loss was so remarked upon in the fashion community that Lagerfeld wrote a book about it, entitled The Karl Lagerfeld Diet. It was a bestseller in France because how could it not be?
Karl Lagerfeld has a cat named Choupette that I have always liked (she knows how to use an iPad and she has two lady’s maids, one for day and one for night), so I wanted to attempt the Karl Lagerfeld diet as a way of congratulating her. Also, anything that involves losing eighty pounds in a year must be effective, at the very least.
Preparation
I purchase Karl’s book and lug it home from the bookstore. The cover shows Karl in bootcut jeans he would probably glower at now, looking fiercely at the corner of the book jacket. He seems both mad and ready to diet, as am I.
After a particularly long period of contemplating the book’s cover, much the way a five-year-old Karl obsessively contemplated a painting of white-haired eighteenth-century aristocrats in his family’s home, I open the book. Inside there is a large picture of Lagerfeld’s diet doctor, Dr. Jean-Claude Houdret, who has a long Salvador Dalí-style mustache with curled ends. Dr. Houdret is the creator of the Spoonlight program — a French diet that advocates a mix of very expensive protein packets and meager bits of food. He actually wrote most of Karl’s diet book, it turns out. The book is written in a very high-literary style for a diet book, I must say. The conclusion is a meandering essay on the way a dandy functions in modern society. One would think the good doctor would know something about that because of his mustache.
Which is not to say that Karl had no hand in writing the book that bears his name; he did. Karl’s passages turn up occasionally, helpfully signed with his initials, KL. Karl is also interviewed at the beginning of the book by Ingrid Sischy, where he explains the genesis of his diet, and how he can’t even remember the man he was two years ago when he was fat, and that he’s so disciplined he’s not even tempted by any foods. Aside from the interview (which is very long and slightly repetitive), there are several essays on cosmetic surgery and skin care and personal anecdotes of a young and inexperienced medical professional by Dr. Salvador Dalí. Eventually, I find a brief description of the actual diet tucked in the middle of the book. There are several different diets the doctor prescribes — including a nine-hundred-calorie one that consists entirely of protein “sachets” and vegetables for the very severe weight-loss cases. I decide to pass on this as I have put myself through enough in the years I have lived. The middle version of the diet is Karl’s preferred diet anyway, an amalgam of lean proteins, vegetables, and more “protein sachets” clocking in at a whopping twelve hundred calories in a day. There are recipes in the back too, which all look very arcane and French.
Day 1
Karl says that when you are on a diet, “You are a general and you have a single soldier in your army. You must give him instructions and he must carry them out. It may annoy him but he has no choice.” And thus I start the day with what Karl calls his “winter breakfast”: a piece of toast, an egg (not fried in any oil, because that would be too appetizing), some juice, yogurt, and a Diet Coke. It is the spartan meal of a prisoner but it does the job.
After this, I decide to call my mother. I freely admit my mother is less fun than Karl Lagerfeld’s mother. To wit — Karl Lagerfeld’s mother told Karl he had “exceptionally ugly” hands and that he should never smoke. She also told him that his stories were “so boring” because he was six and that even though he was almost blind “children with glasses are the ugliest thing in the world,” so she never bought him glasses. She was a great influence on Lagerfeld’s life.
After my call, I set about guzzling Diet Cokes. Lagerfeld drinks up to ten Diet Cokes a day, so I have to really set my mind to this task. After three in quick succession I get very jittery; after four I decide I’m so jittery I can’t eat lunch (protein sachet) or write or concentrate and just start pacing my room, which seems, all of a sudden, like a necessary activity. After my last Diet Coke, I give up and I go and watch the finale of The Bachelor. I rationalize this brainless but emotional activity because Karl is a rabid consumer of culture and has three hundred iPods. I have salmon with brussel sprouts for dinner and I am so utterly starving afterward, although I feel so jittery. After the show finishes, I end up staying up until 7:00 a.m. reading about what Choupette does on the iPad. (She’s a cat, so nothing.)
Day 2
Today I get up rather later than usual. I oversleep because I was reading so late, which Karl would never do. Karl sleeps exactly seven hours a night no matter what time he goes to bed. However, Karl also reads under a canopy in a room overlooking the Louvre and wears a white night shirt based on seventeenth-century design he saw in the Victoria and Albert Museum. In penance, I decide to punish myself with Karl’s “summer breakfast,” which is even more barren than the “winter breakfast.” (What is the point of seasonal menus for breakfast and breakfast only? I don’t know.) It’s just the fruit and yogurt, basically. It is very hard not to have a second piece of toast, but Karl says, “The height of luxury is for me to have an extra slice of toast. It’s the most delicious thing in the world.” And now I agree with him.
For dinner, I make one of the dishes in the back of his diet book, “Veal with Plums,” but there are no plums at the grocery store, so I make it with prunes. This is less food. I am starving for extra calories, so I have a glass of red wine. Dr. Dalí recommends two of those a day. A young doctor’s notebook!
Day 3
Karl Lagerfeld does not usually like to entertain (“Loneliness is a luxury for people like me,” he has said), but he does have a recipe for quail flambé, which I have never had before. And can a woman just eat quail by herself? Apparently yes, because although I buy two quails (for $17; Karl is another one with an insane food budget), no one wants to eat them even though I ask in a plaintive voice. I have finally pushed my friends to the limit of their endurance, and quail is the last straw. It seems fitting. Karl says, “You have to be a real bore like me for the diet to work. When you are that boring, you have to make twice the effort in wit and conversation in order to compensate.” But I really don’t have the strength for that type of display this evening anyway.
If I am going to have quail flambé solo, the rest of the meal has to be, in some essential way, equally grandiose. This is what it means to be a dandy in modern society. I decide to make myself a traditional French multicourse meal using recipes from the Lagerfeld diet book. The first course is French onion soup. The onions are cooked with no butter whatsoever (usually, according to other recipes I have seen, the onions are cooked in an entire stick of butter); however, you are allowed to have a little Gruyère and croutons. Butter’s absence makes the soup seem oddly flavorless, like onion soup I have had in a cafeteria. Still, it is not entirely off from the real thing.
Quail, however, is horrible. If you have never seen quail before (I hadn’t), they are emaciated birds with dinosaur claws. If someone had ever grasped a quail in front of me and yelled, “This quail is rabid!” I would’ve believed them. I marinate the quail in wine for several hours. After a while, I take the quail out of the wine and then douse it in Grand Marnier and then set it on fire (flambé it). I don’t have a match, so I light a paper towel on fire with the stove burner and then throw it on the quail. This works surprisingly well. The quail comes out tasting mostly of wine and burnt power towel, but also of tiny shards of quail meat. The thing about quail is that it has absolutely no meat on it. It’s only talons; that’s it. I practically attack it with my teeth and I barely make a dent. I even have protein powder for dessert, I’m so hungry.
Day 4
I’m off the diet! I lost a couple of pounds and have managed to develop a sense of humor over the quail incident even though it was not funny at all at the time. As Karl says, “To follow a diet like this you have to have a sense of humor. Don’t take things too seriously, make fun of yourself, admit why you’re doing it. It’s a physical thing, that’s all. There’s no point in pretending it’s anything else.”
And that really is the gift of Karl. So many celebrities try to pretend that they are dieting because of nutrition when actually they are dieting because they want to fit into a certain shape of clothing. Karl does not stand for such hypocrisy and even eats quail while he does it. And Choupette eats at the table with him (her own food, not quail).
I’ll Have What She’s Having: My Adventures in Celebrity Dieting by Rebecca Harrington
$13 AT AMAZON
If you buy something through our links, New York may earn an affiliate commission.
NEW YORK, NY – JANUARY 24: Derek Hough at NBC New York Press Junket at The Four Seasons Hotel on January 24, 2019 in New York City. Credit: Diego Corredor/MediaPunch /IPXDIEGO CORREDOR/MEDIAPUNCH/MEDIAPUNCH/IPX
For years Derek Hough toiled in a career that was largely ignored by the public. Now, he’s in front of millions of people, people who hang on his every move.
Hough, 33, is a professional Latin and ballroom dancer, choreographer, actor and singer. Since September 2007, he’s become known for his work on the ABC dance-competition series, Dancing with the Stars. He’s won the coveted final prize, a mirror ball trophy, a record six seasons.
Now, he’s using his expertise to work on another show: NBC’s World of Dance. He sits at the judge’s table alongside Jennifer Lopez, and Ne-Yo as they guide and mentor the world’s top dancing talent and troupes.
The competitors showcase their skills, ranging in styles from hip-hop and contemporary to ballroom, Latin and more, as they to battle it out with the best of the best.
As the contest intensifies, the field of dancers narrows, and in the finale, finalists vie for a life-changing million-dollar prize.
Hough thinks the public has taken to watching dance on television recently because, “there’s something to watching someone move and be free in their movement. That’s compelling”
He says that people watching recognize the fearlessness the dancers exhibit and that their skills evoke admiration and respect from the audience.
“It’s also inspirational to learn about where these dancers came from and what’s driving them,” says Hough. “ I think we can all relate to struggling and overcoming things. As a payoff you get exciting, moving, emotional performances. It hits all the emotions that we all experience.”
YOU MAY ALSO LIKE
Civic Nation BRANDVOICE
Student Voice: Matt Worked Full-Time To Pay For College. Promise Programs Offer A Better Way.
Grads of Life BRANDVOICE
Why Mentoring Levels The Playing Field In The STEM Workforce
ExtraHop BRANDVOICE
How Wire Data Can Help You Smash Your Application Monitoring Silos
Seeing dance explode in the way it has on television thrills Hough. “It’s been a part of my life so long, but it’s been this small world where everyone knows everyone, so to see it being displayed in a way where everyone can see it and it’s so popular is extraordinary.”
He feels that this show wouldn’t have worked ten years ago, saying, “It’s taken this surge of dance appreciation and education to make this happen.”
His co-star on the series, Lopez, has remarked that the million-dollar prize can really change a dancer’s life. Hough agrees wholeheartedly. “I one hundred percent feel that way. I’ll go on record and say I did eight different tours and I traveled to every corner of the world, competing every week. I won the world championships at age 19 and didn’t earn really a dime. Actually, you’re in debt because you’re paying for costumes and travel and so on. So, what I love that this [show] is where that blood, sweat, and tears are rewarded. Dancers have never gotten this kind of opportunity before, and I love being part of that.”
Moving from being a performer to sitting at the judge’s table has been a transition for Hough, but not a bad one. “It’s not painful for me to critique [the dancers]. I just try to remind some of them, that they’re good, but it’s not just about being good; it’s about being smart with choreography and music and all the creative elements. You have to have all of that, not just the dancing.”
Hough says that he can empathize with competitors because, “I’ve lost competitions I thought I was going to win and I was heartbroken and I bawled my eyes out, but it was those moments that really transformed me, and I try to instill that in these competitors.”
Dancing really is primal, says Hough, explaining, “We unlearn it as we get older in a way. When we’re kids, before we can walk or crawl, someone puts on music and little kids are bopping. It’s in us to move and feel music and enjoy ourselves. But as we get older, we get these restrictions, walls, and insecurities. All we want to do is be free. You don’t have to be a trained dancer, but we all want to move.”
He laughs as he says, “Even my grandpa! He’s this stoic guy, but one day I got him moving and his face and eyes just lit up. it’s there in all of us.”
‘World of Dance’ airs Sundays at 8/7c on NBC and is available for streaming on NBC.com.
Chanel, fall 2019CreditCreditValerio Mezzanotti for The New York Times
FASHION REVIEW
Karl Lagerfeld’s Final Chanel Show
It was the end of one era and the beginning of another. Alexander McQueen and Azzedine Alaïa have paved the way.
PARIS — They came for Karl Lagerfeld’s final Chanel show — his final grand act — in tweeds and pearls, camellias and diamanté double Cs. They came wearing Chanel sneakers and sci-fi silver Chanel bootees, Chanel belts and Chanel bags. Anna Wintour came in a long blush pink Chanel suit, and Janelle Monáe came in Egyptian-inspired multicolored sparkling kalasiri from the Temple of Dendur collection.
Chanel has always attracted more customers than perhaps any other show in the entire fashion season, and those loyalists and dedicated shoppers have always gloried in displaying their finery. But never has the space under the luminous glass dome of the Grand Palais seemed such a sea of bouclé.
And when they came, almost an hour before the 10:30 a.m. show was scheduled to start, they found a dozen Swiss wood chalets set high against a backdrop of towering mountains, some chimneys emitting puffs of smoke, all surrounded by drifts of snow burying the runway beneath. Chanel skis and poles jutted from little hillocks amid 50 gray/green firs and lampposts dusted in white. According to reports from inside the house, Mr. Lagerfeld knew he was dying when he planned this show along with Virginie Viard, his former right hand, now the heir to his mantle.
Chanel, fall 2019CreditValerio Mezzanotti for The New York Times
Image
Chanel, fall 2019CreditValerio Mezzanotti for The New York Times
Together, they created a genuine moment of peace.
Then wind chimes began to play. After came a minute of silence, broken by the sounds of Mr. Lagerfeld’s voice over the sound system — his familiar staccato fast-forward torrent speech — whereupon down the steps of the Chalet Gardenia the models came. They were led by Cara Delevingne, one of Mr. Lagerfeld’s favorites.
They were wearing?
Voluminous soft tweed coats in black and white, and high-waisted pleated pants with room to stride, hands in pockets. Short legging-like knickers under skinny minidresses and matching cropped jackets for a narrower silhouette. Sweater dresses knit in three-dimensional Nordic patterns, No. 5s winked at within. Zip-up ski tops with crystalline patterns composed of actual crystals. Puffer jackets in primary shades (including bright purple). Shearling double-C fanny packs and snow boots. Snowflake hair jewelry.
Mist-like chiffon dresses were printed with tiny figures of skiers and CC chair lifts; tuxedos came in white duchess satin with an icy shine; and “snow-ball dresses” (so-named by the brand) of marabou and chiffon, the bodices embroidered in gold snowflakes. The actress Penélope Cruz walked in one, a white rose clutched in her hand. For the finale, David Bowie’s “Heroes” played.
Chanel: Fall 2019
72 Photos
View Slide Show›
Image
Gio Staiano/Nowfashion
There were tears, in the audience and from many models. But it was not funeral. Nor was it retrospective. It was classic Chanel, the Lagerfeld way: merchandised, tongue-in-chic, replete with ideas, alternately delicate and clumpy, forward-looking and connected to the past. Almost cinematic in scale.Free of angst.
But, despite the standing ovation, no one came out to take a bow.
Nothing had changed — Chanel has been adamant that nothing will change; the team and Ms. Viard, who was given equal credit for the collection with Mr. Lagerfeld in the show notes, will work as always — and yet something had. On every chair was a packet (there was always a packet) with assorted photographs of looks in the collection and a reproduction of a sketch Mr. Lagerfeld had done once upon a time of himself, walking side by side with Coco Chanel. He was wearing black shades, ponytail and stiff white collar; she was in a camellia-trimmed hat and quilted bag. Over their heads was a scrawl reading, “The beat goes on.”
Just inevitably to a different tune.
Alaïa, fall 2019CreditCarlyne Cerf de Dudzeele
Image
Alaïa, fall 2019CreditCarlyne Cerf de Dudzeele
How you preserve the guiding spirit of the house without the individual who defined it for so many years is the struggle for any brand that has lost its champion while still in situ (not after the designer decided to step down, or sell up). There are precedents for Chanel’s plan, however, and they are positive.
Basketball is one of the most popular sports in the world and one of the most widely viewed. It is a team sport that involves two teams of five active players each trying to score points against one another by throwing a ball through a 300 cm (10 feet) high hoop (the ‘basket’) under organised rules. It is played on both indoor and outdoor courts.
The size of the court, height of the basket, size of the basketball, and length of time that the game is played, can all vary according to the age, size and skill level of players.
Basketball is a fast moving game that involves a lot of variety, including shooting, dribbling, passing, rebounding, defence and much more.
Health benefits of basketball
Basketball involves a lot of starting and stopping. While not renowned as an aerobic sport, it is still a great workout that can help you:
burn calories (an hour of basketball can burn 630–750 calories)
build endurance
improve balance and coordination
develop concentration and self-discipline
build up muscle.
Other benefits of basketball
As well as being a great way to stay fit, basketball can also:
help you to make new friends and see them regularly teach you about being a good team player
be played by people of all ages and all abilities
be played all year round because it’s usually an indoor sport
be a fun game that kids of all levels and ages can enjoy
be practiced alone – all you need is a ball and a hoop (and you can find a hoop in most local parks and school grounds)
be played and enjoyed with as few as two people (although official games require 10 players).
Getting started with basketball
Although official games of basketball require 10 players, you can play a game of basketball with just one other person. You can also go out and shoot baskets by yourself. If you want to play basketball competitively, you can become a member of a team and get involved in local competition. Check out your local sports centres and associations for information on how to join a team, or start your own.
Basketball equipment
One of the great things about the game is that apart from having a basketball, you require very little other equipment to play. However, as basketball involves a lot of running and jumping, it can also be wise to have:
basketball or sports shoes that provide good ankle support
Basketball is a great way for kids to get active and have fun. ‘Aussie hoops’ is a national introductory basketball program for primary school children, started by Basketball Australia and the Australian Sports Commission. It provides primary school girls and boys of all ages, abilities and skill levels, with the opportunity to play basketball and develop sport and social skills in a safe environment.
The program is delivered at local schools, community centers and local stadiums throughout Australia, by local associations and trained professionals. To find your local association, contact Basketball Victoria on (03) 9927 6666.
Dancers maximize cognitive function and muscle memory through practice.
Dancing improves brain function on a variety of levels. Two recent studies show how different types of practice allow dancers to achieve peak performance by blending cerebral and cognitive thought processes with muscle memory and ‘proprioception’ held in the cerebellum. Through regular aerobic training that incorporates some type of dance at least once a week anyone can maximize his or her brain function.
When was the last time you went out dancing? I make a habit of going to my local dance club called the Atlantic House at least once a week. I have been dancing to DJ David LaSalle’s music in the same spot in front of a huge speaker since 1988. Some of my friends make fun of me for ‘chasing butterflies’ and acting like a fool on the dance floor. I don’t care. I know that dancing and spontaneously trying to spin like Michael Jackson is good for my brain.
While researching this blog, I pulled up some old footage of Michael Jackson spinning. He was an incredible dancer. Please take a minute to watch Michael Jackson dance here. In this video you can see how practicing a dance move like ‘spinning’ from childhood reshapes the cerebellum (down brain) and allows a dancer to create superfluidity and not get dizzy while rotating quickly.
Professional dancers don’t get dizzy. Why?
Do you feel dizzy sometimes when you stand up? Does a fear of falling prevent you from exploring the world more? If you are prone to dizziness, a new study has found that dancing may help improve your balance and make you less dizzy. In September 2013, researchers from Imperial College London reported on specific differences in the brain structure of ballet dancers that may help them avoid feeling dizzy when they perform pirouettes. You don’t have to train to become a professional ballet dancer to benefit from some type of dancing.
The article is titled, “The Neuroanatomical Correlates of Training-Related Perceptuo-Reflex Uncoupling in Dancers.” The research suggests that years of training can enable dancers to suppress signals from the balance organs in the inner ear linked to the cerebellum. The findings, published in the journal Cerebral Cortex, could help to improve treatment for patients with chronic dizziness. Around one in four people experience this condition at some time in their lives.
In a previous Psychology Today blog titled “Fear of Falling Creates a Downward Spiral” I talk about the risk of Traumatic Brain Injury (TBI) due to a fear of falling and impaired balance. Taking time throughout your life to improve the function of your cerebellum through aerobic activity and some type of dance is a fun and effective way to avoid the perils of dizziness.
For this study the researchers at Imperial College London recruited 29 female ballet dancers and, as a comparison group, 20 female rowers whose age and fitness levels matched the dancers. Interestingly, most rhythmic aerobic exercise is going to be a bi-pedal motion or very linear—like rowing. It is interesting to note the benefits to proprioception and balance based in the cerebellum that is enhanced through dance.
The study volunteers were spun around in a chair in a dark room. They were asked to turn a handle in time with how quickly they felt like they were still spinning after they had stopped. The researchers also measured eye reflexes triggered by input from the vestibular organs. Later, they examined the participants’ brain structure with MRI scans.
Normally, the feeling of dizziness stems from the vestibular organs in the inner ear. These fluid-filled chambers sense rotation of the head through tiny hairs that sense the fluid moving. After turning around rapidly, the fluid continues to move, which can make you feel like you’re still spinning.
article continues after advertisement
In dancers, both the eye reflexes and their perception of spinning lasted a shorter time than in the rowers. Sensory input evokes low-order reflexes of the cerebellum and higher-order perceptual responses of the cerebrum. Vestibular stimulation elicits vestibular-ocular reflex (VOR) and self-motion perception (e.g., vertigo) whose response durations are normally equal.
I have a section in my book, The Athlete’s Way, which explores the connection to VOR and muscle memory during REMsleep that I will write about more in a future blog. On Page 54 I say, “It became clear to me that creating a dreamlike default state of flow through sport is linked to VOR, too. It is really like REM in reverse. This is my original hypothesis. My father thinks it makes sense, but other scientists have yet to explore this theory.” The new research from London this month offers exciting new connections to VOR and peak performance.
Dr. Barry Seemungal, from the Department of Medicine at Imperial, said: “Dizziness, which is the feeling that we are moving when in fact we are still, is a common problem. I see a lot of patients who have suffered from dizziness for a long time. Ballet dancers seem to be able to train themselves not to get dizzy, so we wondered whether we could use the same principles to help our patients.”
The brain scans revealed differences between the groups in two parts of the brain: an area in the cerebellum where sensory input from the vestibular organs is processed and in the cerebral cortex, which is responsible for the perception of dizziness.
“It’s not useful for a ballet dancer to feel dizzy or off balance. Their brains adapt over years of training to suppress that input. Consequently, the signal going to the brain areas responsible for perception of dizziness in the cerebral cortex is reduced, making dancers resistant to feeling dizzy. If we can target that same brain area or monitor it in patients with chronic dizziness, we can begin to understand how to treat them better.”
article continues after advertisement
“This shows that the sensation of spinning is separate from the reflexes that make your eyes move back and forth,” Dr. Seemungal said. “In many clinics, it’s common to only measure the reflexes, meaning that when these tests come back normal the patient is told that there is nothing wrong. But that’s only half the story. You need to look at tests that assess both reflex and sensation.” In summary, dancers display vestibular perceptuo-reflex dissociation with the neuronatomical correlate localized to the vestibular cerebellum.
Visualizing Movements can Improve Muscle Memory
A July 2013 article titled, “The Cognitive Benefits of Movement Reduction: Evidence From Dance Marking” found that dancers can improve the ability to do complex moves by walking through them slowly and encoding the movement with a cue through ‘marking’. Researcher Edward Warburton, a former professional ballet dancer, and colleagues were interested in exploring the “thinking behind the doing of dance.”
The findings, published in Psychological Science, a journal of the Association for Psychological Science, suggest that marking may alleviate the conflict between the cognitive and physical aspects of dance practice — allowing dancers to memorize and repeat steps more fluidly. This creates what I call “superfluidity,” which is the highest tier of ‘flow.’
Expert ballet dancers seem to glide effortlessly across the stage, but learning the steps is both physically and mentally demanding. New research suggests that dance marking—loosely practicing a routine by “going through the motions”—may improve the quality of dance performance by reducing the mental strain needed to perfect the movements.
“It is widely assumed that the purpose of marking is to conserve energy,” explains Warburton, professor of dance at the University of California, Santa Cruz. “But elite-level dance is not only physically demanding, it’s cognitively demanding as well. Learning and rehearsing a dance piece requires concentration on many aspects of the desired performance.” Marking essentially involves a run-through of the dance routine, but with a focus on the routine itself, rather than making the perfect movements.
article continues after advertisement
“When marking, the dancer often does not leave the floor, and may even substitute hand gestures for movements,” Warburton explains. “One common example is using a finger rotation to represent a turn while not actually turning the whole body.”
To investigate how marking influences performance, the researchers asked a group of talented dance students to learn two routines: they were asked to practice one routine at performance speed and to practice the other one by marking. Across many of the different techniques and steps, the dancers were judged more highly on the routine that they had practiced with marking—their movements on the marked routine appeared to be more seamless, their sequences more fluid.
Conclusion: Synchronizing the Cerebrum and Cerebellum Creates Superfluidity
In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
Add the spinach, salt, and pepper, cooking until spinach is wilted.
Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
Brush the top again with the egg wash.
Bake for 20-25 minutes, until pastry is golden brown.
Rare is the sentence that combines Josef Albers, the Bauhaus colorist, and golf. Rarer still is the one that includes his female compatriot Gunta Stölzl, a textile specialist, and the game. In any case, they made for successful pairings in Tory Burch’s new Tory Sport collection. Albers’s paintings, in particular, are well-aligned with Burch’s aesthetic, which leans toward the bright and the graphic.
Technical apparel is a getting-more-crowded-all-the-time field; one in which innovation around comfort and fit is paramount. Rightly so, Burch and her team devoted their resources to seamless technologies and wicking materials. But they don’t discount the look and spirit of a piece either. That’s where Albers’s color-blocks come in: vivid and boldly cheerful.
The collection spans golf, tennis, and running. New for Spring are the line’s first-ever tennis skort, and reflective diamond-pattern leggings and shorts which appear matte in daylight. Of course, the collection is designed just as much to telegraph an active lifestyle as it is to address particular activities. Some noteworthy pieces—the chunky hand-knit sweaters in Crayola brights, the reversible mackintosh with fused seams—are barely sports adjacent. And then there is the Bubble, a trainer with a sculptural sole that is the Tory Sport contribution to the evolving dad sneaker story.
It’s not just hair. Hair is history, symbolism, representation, culture, a form of expression, and a conversation starter. It goes beyond the surface of superficiality when you look at the real roots of what hair is and all that it encompasses. In today’s age, hair has revolutionized into a powerful form of pride that are seen in movies, advertisements, and mainstream media more than ever before.
You can thank celebrity hairstylists for pushing the conversation forward when it comes to hair—particularly hairstylists of color who never turn down an opportunity to showcase black hair in all its glory. Society’s in a new age of hair where it is worn as an act of resistance in many cases. These 25 black hairstylists have created groundbreaking looks that go down in history. Because of them, young brown children who are on a journey to embracing their hair will have all the inspiration they need.
Clients: Rihanna, Zendaya, Rita Ora, Laverne Cox, Jourdan Dunn, Serena Williams, and more.
Brooklyn-born hairstylist Ursula Stephen has been trusted by celebs for years to whip their hair into shape, including Bad Gal RiRi. She also opened a salon in Brooklyn in 2013 that features some of the best stylists the borough has to offer.
Clients: Taraji P. Henson, Yara Shahidi, Brandy Melville, NeNe Leakes, Cardi B., Kelly Rowland, and more.
Celebrity hairstylist Tymothe Wallace is the creative mind behind actress Taraji P. Henson’s ever-changing hairstyles that stun the red carpet and the big screen. With over 10 years in the industry, this Chicago native has made a name for himself when it comes to hair.
Clients: Tyra Banks, Iman, Jennifer Hudson, Nicki Minaj, Tiffany Haddish, Regina Hall, and more.
Oscar James takes the art of hairstyling to the next level. No wonder he’s touched the hair of such high-profile celebs in major ad campaigns like Revlon, Pantene, and more.
Shani Crowe‘s architectural braid designs are untouchable. They’re a work of art and they are in a league of their own. Each style celebrates the African diaspora in a beautiful way and has graced the pages of Elle, W, and more.
Clients: Teyana Taylor, Cardi B., Duckie Thot, Yara Shahidi, Nicki Minaj, Usher, and more.
Kendall Dorsey doesn’t just do hair, he knows hair. With over 15 years of experience in hair as a stylist and educator, his diverse clientele of A-list celebs and influencers calls on him to create stunning styles for award shows and the runway.
Clients: Mary J. Blige, Gabrielle Union, Zendaya, Joan Smalls, Sanaa Lathan, Missy Elliot, and more.
Beyond being a celebrity hairstylist to the stars and star of Bravo TV show Invite Only Cabo, Larry Sims has become a household name and is using his platform to educate aspiring hairstylists on their journey to success with his seminar.
Clients: Alicia Keys, Mary J. Blige, Jennifer Hudson, Rihanna, Beyoncé, Kelly Rowland, and more.
Tippi Shorter is the first African-American woman to be a spokesperson for haircare lines Clairol and Pantene. Not to mention her first-ever celebrity client was Foxy Brown.
Clients: Cardi B., Kehlani, Ella Mai, Justine Skye, Jordyn Woods, and more.
Cardi B. and Kehlani’s resident hairstylist Kahh Spence, who also is an OGX brand ambassador, has a way with his hands. From touring with Kehlani to making his own custom wigs, it seems like styling comes natural to him.
Clients: Issa Rae, Jill Scott, Yara Shahidi, Skai Jackson, Teyonah Parris, Yvonne Orji, and more.
Felicia Leatherwood specializes in natural hair, and her stunning styles will make everyone want to embrace their natural texture. She’s been in the hair business for over 20 years and wants to inspire all women to own their textured tresses.
You probably recognize celebrity stylist Derek Jae from his television debut on Bravo’s Real Housewives of Atlanta, where he styled each star of the show. He’s been providing his expertise to the hair industry for over 15 years and has appeared on Chris Rock’s popular documentary Good Hair and in many hair shows.
Clients: Priyanka Chopra, Laura Harrier, Tessa Thompson, Jourdan Dunn, Uzo Aduba, Joan Smalls, Ashley Graham, Ruth Negga, Olivia Palermo, and more.
You can thank Lacy Redway for creating some of the jaw-dropping styles to hit the red carpet. She’s risen to the top because of her innate love of hair and has been a voice for the representation of women of color in the industry.
Clients: Kylie Jenner, Cardi B., Paris Hilton, Ciara, Nicki Minaj, and more.
First off, let’s acknowledge the fact that Tokyo Stylez is a vision. The way this man knows how to slay a custom wig is honestly unmatched (and he looks so good modeling his own work on Instagram). Kylie Jenner has been relying on him for her ever-changing hairstyles, and here’s why: He’s the truth.
Clients: Mary J. Blige, Beyoncé, Mindy Kaling, Tia Mowry, Angela Bassett, Ava DuVernay, Nicki Minaj, Zendaya, and more.
Queen Bey’s longtime hairstylist Kim Kimble is one of those hairstylists who doesn’t need an introduction—her work speaks for itself. Let’s just say she’s the mastermind behind the iconic, symbolic styles in Beyoncé’s visual album Lemonade.
Clients: Lupita Nyong’o, Solange, Serena Williams, Willow Smith, Ava DuVernay, Ruth Negga, Kerry Washington, Tracee Ellis Ross, Uzo Aduba, and more.
You can call on Vernon François for all things curls. He is a textured specialist who has mastered the art of reviving natural hair and taking its look to the next level. You have to give his very own hair products a try—his Mist Nourishing Water ($18) is my favorite curl refresher. He’s also a genius at architectural styles that symbolize deeply rooted, rich cultural expressions.
Clients: Tyra Banks, Iman, Brandy, Gabrielle Union, Jennifer Hudson, Kerry Washington, Taraji P. Henson, and more.
Kiyah Wright is a two-time Emmy Award–winning hairstylist trusted by the stars. Her next-level work has graced the pages of just about every magazine imaginable and the way this woman works color is unreal.
Clients: Anne Hathaway, Jessica Chastain, Debra Messing, Angelina Jolie, Ashley Greene, Lupita Nyong’o, Gabrielle Union, and more.
I grew up watching TLC’s What Not to Wear show with my mom, so Ted Gibson has a special place in my heart. He can transform someone’s entire look (and mood) with his hands and that alone deserves to be applauded. He’s worked with high-end designers for the runway and has created iconic looks for editorial spreads.
Clients: Maxwell, Kanye West, Zayn, Pharrell Williams, Idris Elba, Trevor Noah, Danai Gurira, Jidenna, Amber Rose, Jaden Smith, Robert Glasper, and more.
Vernon Scott is simply incredible with his craft. He pushes the limits and creates boundary-breaking styles that usually break the internet—like this revolutionary buzzcut he styled for Black Panther star Danai Gurira.
Clients: Zoë Kravitz, Janelle Monáe, Solange, and more.
In charge of creating the awe-inspiring visual masterpiece that was Solange’s beaded hairstyle for her revolutionary song, “Don’t Touch My Hair” is Nikki Nelms. Loved by Hollywood It girls like Janelle Monáe and Zoë Kravitz, Nelms knows all about hair elevation—hence the reason many of her hairstyles have sparked important cultural conversations.
Clients: Yvonne Orji, Gabrielle Union, Kerry Washington, Mindy Kaling, Naturi Naughton, Uzo Aduba, La La Anthony, and more.
Takisha Sturdivant-Drew has taken her craft seriously since her cosmetology days in New York. Her career has taken off styling A-lists and the most loved women in Hollywood. Remember when Kerry Washington wore her naturally curly hair on the red carpet? This was all her doing.
When you look at Yusef Williams, you’re essentially looking at a hair mogul in the making. This man is the brains behind Rihanna’s showstopping looks. To keep up with the nonstop slay of pop star Rihanna is no easy feat, and he absolutely kills it every time.
Clients: Models, influencers, and actresses alike.
Stasha Harris has a special talent when it comes to hair braiding that is unmatched. I had the pleasure of working with her on her first-ever viral braid videos, and this woman has gifted (extremely fast) hands. You have to see it to believe it. You can book your next appointment at her two Brooklyn locations—you won’t be disappointed.
Clients: Yara Shahidi, Zendaya, Uzo Aduba, Logan Browning, Kelela, and more.
Finally, you can pretty much bet that Nai’vasha Johnson has styled the who’s who of Hollywood. I particularly love the way she plays with texture with natural hair.
In honor of Black History Month 2019, FN is celebrating African-American movers and shakers in footwear and fashion by recognizing their accomplishments and inviting them to share insight into how the industry can make bigger diversity strides.When CarLeisha Garner decided to pursue a career in fashion, she never envisioned stepping into footwear. Armed with a degree in apparel design from Kent State University, in 2012, she landed a job at the former Jones Apparel Group, eventually moving into its shoe division.Today, Garner, 35, is senior designer for fashion-comfort brand Aerosoles, a role she took on last May. ‘When I first started, I wanted to work for a high-fashion brand, but as I [continued] in the industry, I enjoyed doing commercial product,” said Garner of helping everyday women look fashionable.
For Aerosoles, Garner fit the company’s goal of connecting to women of all backgrounds. “Aerosoles has been making shoes for women of all sizes, races, ages and orientations for over 30 years,” said Jenny Dwork, VP of marketing and digital at Aerosoles. “We look to support the women who do it all, and that woman comes in so many different faces and forms. Aerosoles thinks about its employees in much the same way, and we look to bring in fantastic people with diverse points of view. Carleisha brings experience, style, precision and enthusiasm, and is a very important part of our product development team.”
While she feels right at home at Aerosoles, other African-Americans may not share her positive experience. “It’s tough to break in,” said Garner, who said roadblocks can even occur during the interview process. “I think we’re innately more connected to people who look like us, although it can be an unconscious decision.”
Garner’s footwear expertise is preparing her for a future endeavor — launching her own apparel line. “I now think what [apparel] someone would wear with the [shoes] I’m designing and how to accessorize,” said the designer.
Here, Garner talks about her passion for fashion and never giving up on her goals.
What made you want to pursue a career in the shoe industry?
“I actually fell into footwear design. I went to Kent State University, majoring in apparel design. When I moved to New York, I took a position as a production assistant for Jones Apparel Group. While it didn’t allow me to be very creative, after about 18 months, I got more involved in the product side. I [then] applied for a transfer to footwear and got a position as a product development coordinator for the 9&Co. division. Since it was such a small brand, I got involved in sketching and design and worked my way up from there, eventually becoming a designer at Nine West.”
Looking back on your career to this point, what accomplishment are you most proud of?
“First, last summer, I graduated from LIM College with a master of professional studies in fashion merchandising and retail management. [Next], it’s working as a senior designer at Aerosoles, where I have creative control over the design process. I feel I was able to reach my goal a lot sooner than I had expected.”
As a minority, what has been the biggest obstacle you faced in your career? How did you overcome it?
“I’ve been fortunate to have had managers that have been wonderful in teaching me [new] things, especially since I didn’t have any [formal] training. However, at a [former job], I felt after reaching a certain level, I hit a roadblock. [A manager] there said I was too aggressive when speaking with customers and [colleagues]. When I’d ask for more clarification, she was unable to provide it. I felt it [might] have been her personal feelings [toward me] because I was a minority. [At that point], things promised to me were taken away.”
What is the biggest challenge African-Americans face in the shoe industry?
“Looking around, there aren’t a lot of African-Americans, and [therefore] it’s tough to break in. Since the shoe industry has a lack of African-Americans, the person you’re interviewing with may unconsciously be more comfortable with a different [type] of candidate. I think we innately feel more connected to those who look like us.”
What is the best advice you would offer other African-Americans looking to break into the shoe industry?
“Keep trying. Continue to apply for jobs. If you can’t get your foot into design right away, just get your foot in the door of the company you want to work for. My work ethic and dedication is what opened the door for me to be in design.”
Want More?
Black History Month Spotlight:Umindi Francis Denis Built a Female-Owned Biz & Helps Designers Break Through
Black History Month Spotlight:Jerome LaMaar Went From South Bronx Kid to Global Cover Star
Black History Month Spotlight:James Whitner Broke the Mold and Built His Own Streetwear Empire
The “talented black cook” stereotype is a stale one — leftover from a long history of slavery and servitude in white kitchens — and tightly bound to the notion of “black food.”
So let’s set the record straight. Blacks can cook. And preparation and serving is not the only black contribution to food culture. In fact, the tantalizing world of black chefs is a sweet and salty medley of kitchen savvy educators, restaurateurs, philanthropists, entrepreneurs, authors, activists and celebrity personalities. There’s a new generation of black foodies in town, and they’re breaking down barriers like butchers breaking bones.
You’ve probably heard of Marcus Samuelsson, but here are thirteen other chefs you may not know but definitely should — big names in the game that help shape the ever-evolving culinary world.
Some food for thought; it’s actually a good thing we can say that many amazing chefs didn’t make it on to this list because not so long ago it would have been difficult to name a plethora of black chefs in the public eye. Thanks to fearless culinary geniuses like those listed below, this is no longer the case.
Chef Henderson’s journey to the kitchen is unlike any other. He realized his calling for cooking while serving a 10-year prison sentence on drug charges. From a penitentiary kitchen to one that belongs to his culinary world persona, Cheff Jeff has proved himself to be a remarkably talented businessman. Today the inspiring figure owns a catering, publishing, and consulting company. He’s written books, hosted shows, and even shared his story with Oprah. There is a lesson to be learned from Henderson’s transformation — especially for young people : “I use my story to convince at-risk people that they have the gift, traits, ability to create their own business,” Henderson said. “I tell kids I’m still a homeboy, I’m still a hustler — I just changed the products and the terminology.”
B. Smith
Barbara Smith’s motto, “whatever you do, do it with style” is fitting. She built her culinary empire without any professional training, yet has expanded her influence in the culinary world across multi-media platforms and manifestations in several different, related industries. B. Smith’s culinary career boasts a variety of impressive projects including “The B. Smith” and “Thank You Dan Show” alongside her husband on SiriusXM Radio, serving as a culinary resource for the State Department (National Chefs Corps), various TV commercials and product endorsements, gracing the covers of magazines (such as Mademoiselle whose color barrier she broke in 1976), her hit NBC show “B. Smith with Style,” and even her own home collection with Bed Bath & Beyond. Chef Smith is, among other things, a celebrated restaurateur, author, model, TV personality, spokesperson, and culinary ambassador. You can also add patriot to that list, since her partnership with Rady Pac that aims to bring culturally diverse food to service men and women in the Armed Forces. Barbara Smith is truly, the whole package.
Bryant Terry
The man is as much a food justice activist as he is a chef. Bryant Terry categorically defies the “black people only eat soul food” stereotype with his Afro-vegan cookbooks — of which he’s written four — not to mention his web series Urban Organic. He graduated from the Natural Gourmet Institute for Health and Culinary Arts in New York City, but he also has a masters degree in American History from NYU. It’s no surprise that a Food and Social Policy Fellows Program participant would become a concerned and conscious chef. The social context of Chef Bryant’s position in society and the world does not go unnoticed by the great talent, nor does he waste his influence hiding in a kitchen. World-renowned chef Alice Waters once aptly said, “Bryant Terry knows that good food should be an everyday right and not a privilege.” He is, essentially, an eco-friendly culinary superhero.
Ron Duprat
The only thing wider than Chef Duprat’s palette is his heart. The Haitian-born “Top Chef” competitor and gifted food lover makes a point to align himself with and give back through organizations like No Hungry Kids, the Black Culinary Alliance (BCA), Real Men Charities Inc., the American Culinary Federation, International Youth Foundation, and FLOTUS’ Let’s Move against childhood obesity… to name a few. Additionally, Chef Duprat authored a book titled “My Journey Through Cooking.” He began his culinary career a teenager, and today encourages young people to do the same.
Marvin Woods
An Emmy Award nomination, two popular cookbooks (“Home Plate Cooking” and “The New Low Country”), and the honor of being chosen as the first chef to kick off FLOTUS’ Let’s Move initiative combating childhood obesity are definitely things to brag about, but this foodie’s coolest accomplishment is his program, ‘Droppin’ Knowledge with Chef Marvin Woods. A testament to his concern for child health issues and affordable meals for families, Chef Woods has traveled across the country giving talks and demonstrations to educate parents and children why it’s important to eat well and why it doesn’t have to be expensive or complicated to do so.
Miami, London, and New York are a few of the cities the Atlanta based chef has cooked at well known restaurants, yet he remains dedicated to food and cooking that is for people that don’t find themselves in Michelin star rated establishments. Chef Woods continues to travel and spread the word of healthy cooking and healthy living not just on behalf of Droppin Knowledge but for other like-minded organizations like the American Heart Association.
G. Garvin
Gerry Garvin is part chef, part author, part television host, and packs the same punch of personality in all three of arenas. He cooked at well known restaurants and Ritz-Carlton’s from Georgia to California and back again, before opening his own restaurant, G Garvin’s, in his hometown of Atlanta. His one-size-fits-all approach to cooking certainly seems to suit his ever-growing growing group of foodie fans. The host of two immensely popular TV series, Chef Garvin’s personality translates as well on screen as it does in his cuisine. His most recent TV project “Road Trip”, followed “Turn Up The Heat” — also the name of the first of his three cookbooks.
Chef Garvin started the One Bite At A Time Foundation in 2009. In addition to supporting communities with food drives and donation, the non-profit boasts a Culinary Boot Camp mentoring program for teenagers that teaches youth about the cooking world as well as hospitality. With this effort Garvin hopes increase awareness about a need for diversity in the culinary world and bring an end to minority stigmas in the food world.
Joe Randall
Chances are you’ve seen Joe Randall on TV, heard him on the radio, or read one of his recipes in a magazine — he’s worked in the culinary world for half a century. Although he’s been in the business for a long time, don’t assume for one second that Chef Randall has slowed down. He continues to teach classes at his cooking school — Chef Joe Randall’s Cooking School — and remains a figure of leadership in culinary education and community service.
From his early days in Air Force flight kitchens, to apprenticeships under big names at fine dining restaurants, Chef Randall has maintained a passion for sharing good food. A founding board member of the Southern Foodways Alliance, and connected to organizations like the American Culinary Federation, it’s safe to say you shouldn’t expect an early retirement from this culinary veteran anytime soon.
Tiffany Derry
From IHOP, to the Art Institute of Houston, to “Top Chef,” Chef Tiffany Derry has certainly worked her way up in the culinary world. She opened the renowned, now closed, restaurant ‘Private Social’ with partner Patrick Halbert before leaving to pursue a successful career in food television. You can watch her on Spike TV’s ‘Hungry Investors’ and ‘Bar Rescue’, Fox’s “Good Day” culinary segments, and various other appearances as an expert on cooking and hospitality.
A friend of the Dallas Independent School District and The North Texas Food Bank, she’s not only a TV personality for the fame and fortune, but genuinely for a love of culinary arts and advocating the importance of them. It shouldn’t be hard keeping tabs on Chef Derry, being an Art Institute’s Culinary Arts Program spokesperson, a member of Les Dames d’Escoffier (an organization dedicated to the philanthropic work of women leaders in the world of food and hospitality), and owning her own company, Tiffany Derry Concepts.
Govind Armstrong
Famous for his long dreads and devotion to sustainable, local ingredients in his cooking, Govind Armstrong’s name is well known in the restaurant circuit. A devoted California native and restaurateur, Chef Armstrong has successfully established nationwide chains like Table 8 and 8 oz Burger Bar, along with a handful of one-off spots ‘ROFL’, Post and Beam and Willie Jane in Los Angeles. He famously began apprenticed under Wolfgang Puck at the tender age of 13, and has since appeared on the likes of ‘Iron Chef America’ and ‘Top Chef’, as well as authored the cookbook “Small Bites, Big Nights.” Oh and he can count Oprah on his list of fans.
COURTESY OF SAUCONY / BACKGROUND: FOTOGRAFIABASICA/GETTY IMAGES
We like our wine pink, our $15 salads to come in plastic bowls and our avocado on toast. It was only a matter of time before someone made it into a fashion statement.
Enter Saucony’s latest debut, a very 2019 take on the athletic shoe. It’s called the Shadow 6000 Avocado Toast, and it says “brunch” all over it, for better or for worse.
On the outside, the green suede uppers (sorry, “smashed avocado textured suede”) are accented by a brown strip of “toast,” but these shoes are all about the little details, too. Inside each heel is a tiny avocado, and the lining features red dots to emulate crushed pepper flakes (duh). The back of each heel reads “Saucamole,” because if you’re wearing these shoes, you might as well go overboard.
Other details: The sneakers retail for $130 and are exclusive to the brand’s website. They’re only available in men’s sizing, but you can easily convert them to women’s.
Wear them to brunch and order avocado toast. We dare you.
Samsung announced a new line of wearables this week, including a new smartwatch called Galaxy Active. The device claimed to monitor users’ blood pressure, which some suggested would put it ahead of its key rival, Apple, as the first big tech player to make such an important breakthrough.
The company said the new feature would come later next month through a research app developed in partnership with UC San Francisco, called My BP Lab. From mid-March, users can download the My BP Lab app via the Google Play Store, which now integrates directly to the Galaxy Watch Active and the Galaxy line of smartphones. The company added in a statement that this would allow people to “monitor blood pressure and keep better track of their physical health every day.”
Screenshot of My BP Lab on Google Play
Samsung’s My BP Lab app
Meanwhile, Apple doesn’t monitor blood pressure via its device. What it does instead is to integrate with third-party, FDA-approved wireless devices like Qardio and Omron to integrate readings for these devices, so users can compare it to the other things they track, like steps and sleep.
So is Samsung really ahead of Apple? And if it is, why does that matter?
Tracking blood pressure outside of the doctor’s office is a very big deal. Hypertension affects about one-third of Americans, and is linked with heart disease, strokes, kidney disease and all sorts of other complications when it isn’t properly managed. So any company that can figure out a way to make it easier to measure without a cuff could crack open a massive multi-billion dollar market.
For that reason, most of the major tech companies are working on it, mostly in secret, including Samsung, Alphabet and Apple. Among these tech players, Samsung has been most open about its plans: “We are paying attention and we want to bring that capability (continuous blood pressure monitoring) to the wearable,” Jack Ahn, its vice president of health strategy and R&D, told CNBC recently.
But that’s easier said than done. Blood pressure is a dynamic measurement and that it’s notoriously difficult to measure from the wrist via a smartwatch. There’s also a lot of variation in the human body, so clinical studies often fail once they migrate from the lab to the real world. A lot of companies have tried and failed to do it.
Samsung has certainly made a step in the right direction, but it’s not groundbreaking — at least not yet.
A spokesperson for the company confirmed the following when asked by CNBC for more information:
When users first set up the app, they set up a blood pressure reading measured by a cuff to get an accurate first read.
The app uses the raw signal from the reading to calculate blood pressure.
The device has an optical sensor to measure heart rate.
Samsung did not respond to a request for more information on whether the company integrates with third-party wireless cuffs, how often it needs to be calibrated to a cuff and how it validates accuracy. Thus far, it has not shared information on whether it has been cleared by the U.S. Food and Drug Administration.
But the tidbits it did share are revealing. Alexis Zervoglos, chief business officer for another company in the space, Qardio, has some ideas about how it will probably work.
“When you use optical sensors like Samsung is, you can estimate changes in blood pressure by looking at the volume of blood going through the vein, which will increase if pressure increases,” he explained. “At best, Samsung is looking at variation in blood pressure and not absolute blood pressure.”
Another expert, Randy Kellogg from Omron Healthcare, agrees.
“I can only guess that they are planning on a fitness blood pressure reading calculated from the optical sensor that use for heart rate monitoring. It would be an estimation of blood pressure in that case, but could not be used for diagnosis,” he explained.
Samsung has taken a “step forward,” agrees Shahid Azim, a serial entrepreneur who previously co-founded a blood pressure-monitoring wearable. “But we’ll have to wait and see on what the consumer experience is like, including how often they need to calibrate with a cuff or whether it can pick up on the most extreme cases of high blood pressure, which is a known problem.”
The product could prove useful, especially when comparing the measurement to other factors that might impact user’s blood pressure, like exercise. But it’s not enough of a breakthrough to give Apple a scare — at least not yet.
Feel like having enchiladas tonight but don’t want to fuss around with the stuffing and baking? This one-dish rice skillet has all the flavour of enchiladas, comes together in record time and the rice and chicken cook to perfection right in the sauce.
1 lb (454 g)boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tbsp (15 mL)olive oil
2 cups (500 mL)chopped red pepper
4 clovesgarlic, minced
1 tsp (5 mL)chili powder
1 canCAMPBELL’S® Condensed Cream of Chicken
1 1/2 cups (375 mL)water
1 cup (250 mL)PACE® Chunky Mild Salsa
1 1/2 cups (375 mL)dry instant white rice
1/2 cup (125 mL)shredded Mexican blend cheese
1 eachgreen onion, finely chopped
Directions
Season the chicken as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned.
Add the peppers, garlic and chili powder. Cook and stir for 2 minutes or until starting to soften.
Stir in the soup, water and salsa; heat to a boil. Stir in the rice. Cover with a lid, reduce the heat and simmer for 5 minutes.
Sprinkle with the cheese. Cover and remove from the heat. Let stand for 5 minutes or until the rice is tender, the liquid is absorbed and the cheese is melted. Sprinkle with the green onions.
Recipe tips
Serve with chopped fresh cilantro and lime wedges if desired.
To save time, cut your peppers and garlic while the chicken is cooking.
If you’re familiar with creative director Alessandro Michele’s runway shows, you’ll instantly recognise how his creative vision has worked its magic throughout the Décor Collection. The eclectic range offers up a selection of daring patterns, colours and fun decorative designs that allow you to introduce a hint of Gucci’s trademark contemporary romanticism into your living space.
From plush cushions to porcelain pieces (co-created by renowned Florentine ceramics and porcelain manufacturer Richard Ginori, no less), the Gucci Décor Collection is a homewares obsessive’s dream. The perfect answer to adding a touch of elegance to your home in a whimsical way, we’re already adding to cart.
These luxurious cushions play off of Gucci’s 2018 ready-to-wear Cruise Collection and its focus on the medieval spelling of the brand’s name “Guccy”. (A tongue-in-cheek jab at the knock-offs we’re sure to see worldwide, too.)
Whether you’re into tassels, colourful border trims or velvet and wool cross-stitches, there is a cushion here to suit your living space. Even seemingly trivial details have been considered, making these cushions extra-special. For instance, the contrasting back panels are made up in luxe moiré or linen. We’re particularly partial to the needlepoint of Michele’s two adorable Boston Terriers Bosco and Orso.
FOR THE BEDROOM
2 / 4
A great entry point into Gucci‘s Décor Collection, these candles are scented with rich blends that include luxury ingredients like Damask rose and Seville oranges. True to the brand, the aromatic extracts and essential oils used have been expertly combined to produce unique fragrances that are somehow classic and also one-of-a-kind.
The reusable porcelain vessels are a selling point in and of themselves and reflect signature house patterns including the charming Herbarium floral print and Star Eye designs. For those keen on embracing the logo itself, we suggest shopping the gothic-lettered, Gucci-printed, butterfly-topped, garden-scented Inventum candle.
FOR THE BEDROOM
2 / 4
PHOTO:Alex Merry
A great entry point into Gucci‘s Décor Collection, these candles are scented with rich blends that include luxury ingredients like Damask rose and Seville oranges. True to the brand, the aromatic extracts and essential oils used have been expertly combined to produce unique fragrances that are somehow classic and also one-of-a-kind.
The reusable porcelain vessels are a selling point in and of themselves and reflect signature house patterns including the charming Herbarium floral print and Star Eye designs. For those keen on embracing the logo itself, we suggest shopping the gothic-lettered, Gucci-printed, butterfly-topped, garden-scented Inventum candle.
SHOP THE COLLECTION
Gucci Freesia, XL “Maison De L’Amour” Candle, $775
Gucci Inventum Medium Butterfly Candle, $675
Gucci Fumas Medium Star Eye Candle, $620
Gucci Herbosum Medium Herbarium Butterfly Cnadle, $675
FOR THE DINING ROOM
3 / 4
PHOTO:Alex Merry
Gucci has also turned its hand towards designing an eye-catching range of patterned crockery. Delicate teacups, teapots and plates of all sizes have been rendered in distinctive designs, including our favourite, vintage fabric-inspired Herbarium. Made up in green and white, and with bold black edging, the Herbarium collection works back perfectly with the white dinner service set just about every adult owns.
Whether you’re after a special platter or salad bowl to add interest to your dinner party tablescapes, or even something to place on ornamental display, you’re sure to find a piece (or multiple) to treasure.
SHOP THE LOOK:
Gucci Herbarium Salad Bowl, $585
Gucci Herbarium Teapot, $845
Gucci Herbarium Rim Soup Bowl, $330
Gucci Herbarium Denitasse Cup and Saucer, Double Set, $450
FOR THE KITCHEN
4 / 4
PHOTO:Alex Merry
These incredible hand-painted ceramic mugs are just the thing to spruce up your morning cuppa or afternoon tea time. Available in a multitude of prints including the most amazing growling panther motif (a don’t-talk-to-me-before-my-latte print if we’ve ever seen one), a quirky brooch-inspired pattern and a ‘Urtica Ferox’ graphic that references the invitation to the brand’s Cruise 2018 fashion show.
Each piece is made all the more special with the addition of a lid that depicts a hand holding a ring—a recurring design seen throughout the collection. A practical feature that stops your drink of choice from cooling off too quickly, it looks pretty cool too.
FOR THE DINING ROOM
3 / 4
PHOTO:Alex Merry
Gucci has also turned its hand towards designing an eye-catching range of patterned crockery. Delicate teacups, teapots and plates of all sizes have been rendered in distinctive designs, including our favourite, vintage fabric-inspired Herbarium. Made up in green and white, and with bold black edging, the Herbarium collection works back perfectly with the white dinner service set just about every adult owns.
Whether you’re after a special platter or salad bowl to add interest to your dinner party tablescapes, or even something to place on ornamental display, you’re sure to find a piece (or multiple) to treasure.
SHOP THE LOOK:
Gucci Herbarium Salad Bowl, $585
Gucci Herbarium Teapot, $845
Gucci Herbarium Rim Soup Bowl, $330
Gucci Herbarium Denitasse Cup and Saucer, Double Set, $450
FOR THE KITCHEN
4 / 4
PHOTO:Alex Merry
These incredible hand-painted ceramic mugs are just the thing to spruce up your morning cuppa or afternoon tea time. Available in a multitude of prints including the most amazing growling panther motif (a don’t-talk-to-me-before-my-latte print if we’ve ever seen one), a quirky brooch-inspired pattern and a ‘Urtica Ferox’ graphic that references the invitation to the brand’s Cruise 2018 fashion show.
Each piece is made all the more special with the addition of a lid that depicts a hand holding a ring—a recurring design seen throughout the collection. A practical feature that stops your drink of choice from cooling off too quickly, it looks pretty cool too.
SHOP THE COLLECTION
Gucci Herbarium Butterfly Mug, $510
Gucci “Urtica Fox” Hand and Ring Mug, $510
Gucci Panther Hand and Ring Mug, $430
Gucci Broche Hand and Ring Mug, $510
With the festive season on our doorstep, we’re all about finding The One—that perfect gift we’ll cherish forever and the Gucci Décor Collection offers just that. Your dearest will be overjoyed to receive a beautiful wrapped homeware treasure—and we really couldn’t blame you if you wanted to add some of them to your own wish list.
At tonight’s 91st Academy Awards in Los Angeles, California, Pose star Billy Porter defied fashion norms by stepping out onto the red carpet in an unapologetically fabulous gown. The custom creation by designer Christian Siriano included a sharply tailored tuxedo jacket overtop a full-skirted strapless velvet gown. A play on masculinity and femininity, the look challenged the rigid Hollywood dress code and was boundary-pushing in all the right ways.
For the actor and singer, the fashion choice was deeply personal. Below, Porter reflects on coming to terms with his queer identity and how his fashion choices have became a powerful tool for self-expression and representation.
I’ve always been inspired by fashion. My grandmother, my mom—they were always stylish. I grew up loving fashion, but there was a limit to the ways in which I could express myself. When you’re black and you’re gay, one’s masculinity is in question. I dealt with a lot of homophobia in relation to my clothing choices. [Even] when I had my first working contract at A&M Records, I was silent for a long time. I was trying to fit in to what other people felt I should look like. When I landed a role in Kinky Boots, the experience really grounded me in a way that was so unexpected. Putting on those heels made me feel the most masculine I’ve ever felt in my life. It was empowering to let that part of myself free.
Now I’m in a space where, being on Pose, I’m invited to red carpets and I have something to say through clothes. My goal is to be a walking piece of political art every time I show up. To challenge expectations. What is masculinity? What does that mean? Women show up every day in pants, but the minute a man wears a dress, the seas part. It happened to me at the Golden Globes [when I wore a pink cape], and I was like, really? Y’all trippin’? I stopped traffic! That Globes outfit changed everything for me. I had the courage to push the status quo. I believe men on the red carpet would love to play more. This industry masquerades itself as inclusive, but actors are afraid to play, because if they show up as something outside of the status quo, they might be received as feminine, and, as a result, they won’t get that masculine job, that superhero job. And that’s the truth. I’ve been confronted with that.
I’ve always wanted to wear a ball gown, I just didn’t know when. I was inspired [this past New York Fashion Week] because there’s a conversation happening about inclusion and diversity. There were so many people of different races and voices. At Palomo Spain, genderless boys floated down the runway in gorgeous chiffon dresses and capes. It was lovely. Fashion has the ability to touch people in a different way. I also went to Christian Siriano’s show. I’ve loved him ever since he was on Project Runway. He was the first person who understood that everybody wears clothes—not just size zeros. He’s become the go-to person for all of the Hollywood women who are rejected by the fashion industry. The fashion industry rejects you if you’re above a size four, it’s ridiculous! I’ve always wanted to work with [Siriano]. I got this Oscars gig [hosting a red carpet pre-show], and at his party after the show, I just dropped it in his ear and said, “Do you think you’d have time to make me a gown?” And he said, “AAAAA-BSOLUTELY.”
We wanted to play between the masculine and the feminine. This look was interesting because it’s not drag. I’m not a drag queen, I’m a man in a dress. He came up with a tux on the top, and a ballgown that bursts out at the bottom. I wore it with Rick Owens shoes. Rick is very gender-bending and rock’n’roll. It’s a high, 6-inch chunky boot that makes me feel really grounded. And I rocked some Oscar Heyman fine jewelry with it. They’re known for colored jewels and gemstones. I wore their brooches for my Golden Globes look.
Since I had a job to do that night, we came up with a [more practical] option for the actual [gig]. Christian had a day-to-night idea, where I would walk the carpet in the gown, but change into a tuxedo and palazzo pants for my interviews.
[At the first fitting in the gown,] I felt alive. I felt free. And open, and radiant. And beautiful! Which has not always been the case for me. I haven’t always felt so good about myself. It really is astonishing how much of an affect clothes have on your spirit. My aunt Dorothy used to always say, “Dress for the job you want, not the job you have.” That’s why I look good every time I leave the house. I want to run shit. From this [Oscars] moment, I want people to understand that you don’t have to understand or even agreewith other people’s authenticity or truths, but we must all respect each other.
People are going to be really uncomfortable with my black ass in a ball gown—but it’s not anybody’s business but mine.
Very few people make their own gyro—it’s like making your own prosciutto or sausage. Homemade gyro makes a statement about how much you care about your food, and we are very proud of the gyro we make at Kefi. The gyro itself is actually a terrine that you might like to serve cold if you are making a charcuterie plate.RED CURRY NOODLE BOWL
INGREDIENTS
2 1/4 inch thick slices Spanish or sweet onion
Extra-virgin olive oil
Kosher salt and coarsely cracked black pepper
1 pound well-marbled, finely ground lamb (from the shoulder)
8 ounces finely ground pork
1 teaspoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground coriander
1 teaspoon espelette pepper or best-quality chile powder
2 tablespoons minced fresh herbs, such as dill, parsley, and/or chives
Spring’s jackets are a resolutely smart bunch. Even the most practical of offerings have had a sophisticated reboot. See this season’s take on utility with multiple pockets that warrant bag-free dressing or watch classic black be catapulted to trophy jacket status via clever design details. Top of our wishlist? Prada’s satin box jacket with ribbon-tied collar. But one thing is clear: you need to invest in a long-line blazer – the length must hit towards mid-thigh to keep you one step ahead, and western tassels are tempting particularly when they’re by Isabel Marant or Ganni. Meanwhile leather has surfaced as an important trend for spring: shelve the biker for now and get ahead with a cropped style in richly-dyed hues. Here’s the Vogue edit of the key spring jacket shapes to buy now.
Artist’s Palate: Karl Lagerfeld’s stuffed peppers and tomatoes
’Vertigo’ round tray £1,195; rectangular tray £1,145, both by Christofle, from Thomas Goode. ‘Mini Papilio’ armchair, £1,008, by Naoto Fukasawa; ‘P60’ ottoman, £1,022, by Antonio Citterio, both for B&B Italia. Champagne coupe, £92, by Karl Lagerfeld, for Orrefors. Gloves, sunglasses and rings, from Chanel archive. Clutch, £125, by Karl Lagerfeld. Cufflinks, from £450, by Dior Homme. Necklace, £15,703, by Shamballa Jewels. Rings, from £195, by Chrome Hearts. ‘Mimi Stripe’ wallpaper, £34 per roll, by Harlequin. Photography: Gustav Almestål
In the seven years that this page has recorded the recipes of the world’s leading artists and designers, this is the first time we’ve heard from a creative polymath whose wide range of endeavours actually includes a book of recipes. In 2005, art-fashion colossus Karl Lagerfeld published The Karl Lagerfeld Diet, which was notable for including quail and wine and for the honesty of its author, who admitted he lost weight to look good in clothes designed by Hedi Slimane. It was a bestseller in France, where they also like to look good in clothes. For his favourite recipe of stuffed peppers, Lagerfeld follows the strictures of his diet book and the focus is on lean protein and plenty of vegetables. And if you really want to do things the Lagerfeld way, have your personal chef prepare the dish for you.
Ingredients
4 carrots
½ celery
4 courgettes
20 button mushrooms
olive oil
2 slices sandwich bread
1 large chicken breast
2 slices Parma ham, finely cut
1 egg, beaten
1 clove garlic
2 large tomatoes, diced
2 tbs light cream
small peppers
small tomatoes
Method
Chop the carrots, celery, courgettes and mushrooms into a brunoise (very small cubes of about 2mm). Fry the vegetables in a little olive oil. Add salt and pepper.
In a blender, turn the bread into breadcrumbs, then grind the chicken breast and add to the vegetables with the Parma ham and the beaten egg.
Fry the garlic and diced tomatoes in olive oil, then add the cream.
Mix all the ingredients together and stuff the peppers and tomatoes. Bake for 30 minutes at 180°C.
The fashion designer actually wanted to be a cartoonist.
Reading time 3 minutes
Karl Lagerfeld passed away on 19 February 2019 at age of 85, leaving behind a huge fashion legacy. With a career spanning 64 years and his extraordinary creative talent, Lagerfeld has reinvented the codes created by Gabrielle Chanel, like the little black dress, tailored jacket, bicoloured shoes, quilted bags and much more. His work was much more than just design, Lagerfeld explored many artistic horizons too, including photography and cinema.
As a way to honour him, we’ve rounded-up 10 little-known facts about the iconic fashion designer below.
1. Karl Lagerfeld was born in 1933 in Hamburg, Germany and spoke fluent English, French, Italian and German.
Photo: Pinterest
2. His real name was Karl Otto Lagerfeldt, but he decided to remove the letter T from the end because he thought it would become more commercial.
3. Lagerfeld made is foray into the fashion world in 1955 after winning first place at a design competition sponsored by the International Wool Secretariat. During the contest, he met and became friends with none other than Yves Saint Laurent.
Photo: Pinterest
4. For his first job in fashion in 1955, Lagerfeld worked as an assistant to Pierre Balmain. He went on to work at Fendi in 1967 and at Chanel in 1983 – just a decade after the death of Coco Chanel.
Photo: Pinterest
5. He was addicted to soda. In fact, Lagerfeld was so addicted to the drink that, according to Page Six, he kept a butler on hand to accompany him at parties with a glass of soda on a silver platter.
Photo: Disclosure
6. He kept his ponytail from 1976. On occasion, Lagerfeld revealed that in the ’70s he got tired of having long, curly hair, which prompted him to pull it back into a ponytail. That has been his signature hairstyle ever since.
Photo: Reproduction / instagram
7. He wanted to become a cartoonist, but he thought he would make more money in fashion. Lagerfeld said he hoped to become a cartoon artist, but he always liked fashion and thought he could make a living following that career.
Photo: Reproduction
8. The designs of Hedi Slimane, in particular one of Slimane’s Dior Homme suits (designed to fit only the slimmest frames), inspired Lagerfeld to lose weight. According to New York Magazine, the fashion designer was so enamored by Slimane and his work that it provoked an obsession to lose weight. Not only did Lagerfeld end up losing 40kg on a low-calorie diet, he wrote a book about it.
Photo: pinterest
9. In 1999, Lagerfeld opened the bookstore in Paris on Rue de Lille to sell a collection of books on art, fashion, architecture, food, photography and design.
Photo: pinterest
10. Lagerfeld served as costume designer for 16 film productions, including 1988’s “Babette’s Feast“.
In addition to being a creative force of fashion (where his tenure at two of the leading design houses is unparalleled by any other in the industry), his personal life and witty remarks will also live on as part of his enduring legacy.
In honor of the late designer, we went back through the archives to uncover a candid interview from 2007 where Lagerfeld opened up about his eating habits, his signature styling choices and why, oh why, he owned 150 iPods at the time.
On his diet
“It’s no real diet. It’s healthy eating, but I eat very little. Cornbread in the morning, toasted. Grilled fish. Grilled vegetables. Twice a week meat. And pineapple and things like that, and a little protein [pointing to his chocolate mousse] sometimes. I don’t know, I manage it in a way where I don’t even understand myself, I only like what I am allowed to eat. The rest for me doesn’t tempt me. Other people they have problem with the diet, they eat, they want chocolate, they want this, but I want nothing! What I can eat, I eat.”
Steve Wood/REX/Shutterstock
On maintaining his weight loss
“I always stay with it. If you have the feeling that attraction to the earth doesn’t exist, then you float all but six, seven hours at night, you prefer to stay in that state. It’s quite pleasant. I live quite well with myself. I forgot how it was before. I don’t even remember.”
On his signature fingerless gloves
“Good for the glove industry. Really I don’t want to touch a dirty world. All the pollution, all that. It’s not that I have spots on my hands. I like that look. After all, we wear shoes. Why shouldn’t we wear gloves?”
Bertrand Rindoff Petroff/Getty Images
On always wearing sunglasses
“I wear sunglasses to be nice and polite to the world. Tinted glasses make everybody look younger and better. So they shouldn’t ask me to remove them because it takes [off] ten years in a second.”
On hating holidays
“My whole life is a vacation. I’m lucky to work in conditions I like. I hate boredom. I hate unemployment. I hate the emptiness of holidays. Holidays, that’s something you do with children when school is over and you have to take them to the beach. I hate the word ‘holiday’ or ‘cruise’. I like cruise collections but I would never want to take a cruise.”
On his sleep routine
“Seven hours, it’s a good number. I don’t think one has to sleep that much more.”
On not being able to walk outside without being harassed
“Going out means the car, the driver and the bodyguard. I love the idea of walking in the streets but I cannot because of people talking to me. They think as if I were public property. They say, ‘Can I have a photo with you’ and then they pinch your ass. A man my age, it’s unbelievable, no?”
On staying current in fashion
“Being in fashion means you have to be updated with what’s going on in the world. With what’s going on today. It’s normal for me. You don’t ask yourself to breathe — you breathe, you know? I breathe the air of our time of what’s in the air. I’m curious. I want to know. The past we know. Now what’s interesting is tomorrow, I want to know everything. I want to see everything. And if there’s something I don’t understand immediately, I question myself. I don’t like it. But I don’t like people who think they always know better, because no, it’s different. Never compare. Never compete. Especially not your own past with the present. The future we never know what it is. But whenever we start to compare… better or worse doesn’t exist.”
Bertrand Rindoff Petroff/Getty
On owning over 100 iPods
“I think I have 150 now. I travel with a little piece of luggage only full of iPods and I have notes behind them so I know what’s on them. I’m not very good on that [uploading songs to iPods], because I’m not very patient. No, thank god I have people for that. I listen to everything. Classical, modern, pop. Everything. Cat Power, everything what’s right for the moment and what’s new. I listen to the CDs first, and then I put on my iPod what I like, what I want to hear again. What I will never want to hear again, I don’t put it on the iPod. So I buy them, because I think that one should buy them.”
Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
Preheat a grill for medium-high heat.
Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
Payless ShoeSource plans to close all of its roughly 2,300 stores when it files for bankruptcy later this month, according to media reports.
Sources close to the matter told Reuters that Payless has been unsuccessful in finding a buyer and is preparing to run going-out-of business sales next week.
This would be Payless’s second bankruptcy filing, after emerging from an April 2017 filing about 18 months ago.
A string of bankruptcies have already claimed thousands of U.S. stores this year, including some GAP, Gymboree, Things Remembered and Crazy 8 stores. Last year some high-profile businesses like Toys “R” Us, Sears and Bon-Ton —parent of Elder-Beerman — closed thousands of stores after filing for bankruptcy.
There are Payless locations in the Dayton Mall, Mall at Fairfield Commons, Sugar Creek Plaza, Midpointe Center in Middletown, on Salem Avenue in Dayton, at Bechtle Crossing in Springfield, on Voice of America Drive in West Chester, Bridgewater Falls in Hamilton and others in the Cincinnati area.
There is also a distribution center that employs 550 people in Brookville.
Basketball players depend on their feet to jump, cut, and sprint, so it’s essential that they have the right pair of shoes. The perfect kicks should be a blend of lightweight court grip and lockdown support, so that every movement, from stops and starts to explosive leaps and bounds, feels comfortable.
Performance is important, but so are looks. Since pro basketball takes place indoors under the bright lights of NBA arenas, the court becomes a de facto fashion show, with the most visible players getting the flashiest, best performing shoes under their own lines. As one of Nike’s early ad campaigns for Michael Jordan taught us, at least part of his otherworldly game has gotta be the shoes.
For the rest of us, a hot look paired with a good fit is what counts when we hit the rec court. Men’s Health fitness director Ebenezer Samuel, C.S.C.S. and associate fitness editor Brett Williams compiled this list of the best high-flying kicks in the game right now, with the buzziest signature shoes and some low-key top performers for anyone just looking for a pair to lace up and ball.
The newest LeBron sneakers build on the eye-catching battle knit design of 2017’s LeBron 15s, once again delivering a combination of bounce and support, especially if you’re a post player. The best part: an improved traction pattern on the bottom that’ll have you feeling in control on hardwood and blacktop alike—and almost completely eliminate slipping. – Eb
Puma is back in the game after a long hiatus, but the brand has come out of the gate strong with high-profile endorsements and flashy social media campaign. All that noise would mean nothing if the shoes themselves couldn’t perform—but the second pair of kicks in the Puma Hoops line, the Uproar, live up to the hype. We got a sneak-peek before they hit the market in time for the 2019 All-Star weekend in Charlotte, and found that the super-light sneakers provide a lockdown fit, with just enough cushion to keep the feet comfortable on the hardwood. -Brett
The 33rd edition of His Airness’ kicks do away with the most basic thing on your kicks: Laces. Their replacement: A FastFit cable solution that has you simply pulling hard to secure. And yes, it works, solidly locking down your entire foot, and even securing your heel. The result: A durable, light shoe that’ll have you comfortably changing direction on the court. -Eb
Low-top lovers will find their on-court match with the third iteration of reigning NBA MVP James Harden’s signature adidas line. The kicks feature the same Boost foam that runners depend on for major energy return, so prep for big bounce, while the lockdown strap over the forefoot keeps you dialed in. -Brett
Paul George’s signature shoe is all about freedom. The PG3s feel light and unrestrictive, letting you elevate with ease, but still offering cushioning on landings and enough ankle support to make you feel comfortable changing direction. A grippy sole completes an underrated package that won’t shatter your wallet, either. -Eb
Top-notch performance is implied in the Marquee Boost’s name—and a midsole filled with adidas’ most popular cushioning material makes it clear this shoe is no slouch. Added ankle support gives those wary of a low-cut basketball shoe some extra comfort, too. -Brett
UnderArmour updates one of its best shoe designs with the new Spawns, super-breathable kicks that offer a tight fit and surprising flexibility in the forefoot—the kind of flexibility that players who cut and change direction often will love. -Eb
If you’re not looking to drop triple digits on a pair of shoes for your weekend rec league, these mids from Nike fit the bill. You’ll still get a flashy Max Air unit in the sole and a dynamic lacing system without the extra bling from the association with a big-name endorser. -Brett
This pair of mids from Under Armour offers performance in a no-frills package for a low cost. Extra padding around the tongue and ankle collar makes the fit more comfortable, and built-in ankle support can help to keep even the clumsiest post players from rolling their ankles. -Brett
These mids from Jordan might be one of the brand’s more low-key offerings, but that doesn’t mean the shoe won’t perform on the court. The Lift Off clearly takes design cues from the Jordan VI, a classic from the Jumpman’s Chicago Bulls days—you just won’t need to wait for a hyped retro release or pay top dollar to play like Mike in the shoes today. -Brett
BRETT WILLIAMSBrett Williams is an Associate Fitness Editor at Men’s Health.
EBENEZER SAMUEL, C.S.C.S.Ebenzer Samuel, C.S.C.S., is the fitness director of Men’s Health and a certified trainer with more than 10 years of training experience.
Jennings is well-known in the food industry. He’s been nominated five times for the James Beard Foundation’s Best Chef of the Northeast. He and his wife, Kate, a pastry chef, ran two highly praised restaurants in Rhode Island and Boston before closing the latter in July 2018 to focus on Jennings’ culinary consulting agency. According to the chef, Full Heart Hospitality is devoted to culture, people and bringing wellness into the restaurant business.
And there’s a reason Jennings has truly put his full heart behind it.
Chef Matt Jennings has lost more than 200 pounds and is devoting his career to bringing wellness to the restaurant industry.Galdones Photography/Homegrown
When Jennings visited his doctor in 2016, he showed signs of pre-diabetes, had high cholesterol and was suffering from acute anxiety disorder. Severely overweight, he spent his days and nights in a fast-paced kitchen, often tasting food behind the scenes and quickly losing track of how much he was actually eating.
“What a lot of people don’t understand is that food can be an addiction. Like any good addict, I had my gutter moment,” Jennings told TODAY Food. “I walked home and into my kitchen and told my wife, it’s time to change my life. I had to get healthy for myself, my wife and my kids.”
This decision came with Jennings’ realization that somewhere between being a “creative, curious, very active” kid and the stresses of adulthood, he’d lost himself and what it truly feels like to be healthy.
“Once you’ve decided wellness — most importantly feeling healthy — is of central importance in your life, then and only then will you make progress in physically changing your life,” Jennings told TODAY.
Now 200 pounds lighter, award-winning chef Matt Jennings is focusing on creating healthier recipes that are still full of flavor.Galdones Photography/Homegrown
Eating healthy, the chef says, isn’t just about food. It’s also about mental, physical, emotional and even spiritual health. Food — especially for a chef — is, of course, a big part of the equation.
“These days, I’m focusing on eating lean proteins, very vegetable heavy, grains. I like balance, I like flavor and I like simplicity,” Jennings added.
He showed the TODAY anchors how to make one of his favorite healthy, yet hearty, dishes: fish cooked in a paper bag with potatoes, olives and herbs. Said Jennings, “I love this recipe because it’s simple, clean, fresh, healthy and delicious. Plus, clean up is as simple as folding up the bag and throwing it away!”
But eating less was just one of the tools Jennings used to help him lose 200 pounds. In 2016, he chose to undergo a sleeve gastrectomy, a surgical procedure in which the stomach is reduced in size. But the chef is adamant that bariatric surgery isn’t an easy fix, but rather a serious procedure designed to help people who are very overweight start on the right path better health. Keeping weight off after the surgery, the chef says, involved major lifestyle changes.
However, Jennings has advice for anyone looking to lose weight, or simply trying to eat healthier to feel better.
“By making small changes in your diet, focusing on high quality foods, eating more frequently, smaller amounts throughout the day, these are all things that will add to the ability for you to take your health back,” Jennings said.
He continued: “When I look back at photos of the past … I see someone who didn’t even have the chance to pick his head up from the work he was doing to recognize the ability he had within himself to save his own life.”
CHEF MATT JENNINGS’ DIET HACKS FOR LIFE:
Hydrate the hunger. Drink plenty of water every day. Jennings drinks up to 1/2 gallon.
Whole grains are great.Whole grains make your body work harder and help prevent blood sugar spikes commonly seen after the consumption of highly processed starches.
Pigments are a plus. Seek out a variety of color when planning your meals, particularly with vegetables. In addition to macro and micro nutrients, phytonutrients are quickly gaining recognition among researchers as being beneficial.
Set a timer. Use phone or watch alarms to alert you when it’s snack time. If you’re super busy during the day, you might forget to enjoy a little something and end up overeating at the next meal.
Bad eating day? Don’t panic! We all mess up so it’s important not to beat yourself up about minor setbacks. Stay positive, make a game plan for the next day and get back to it!
Check out of more of Matt Jennings’ favorite recipes:
Nachos get a New England twist with fresh lobster meat. Fresh baked tortilla chips, smoky crema, creamy avocado and homemade pickled jalapeños make this game-day staple extra special.
Ingredients
CHIPS
15 yellow corn tortillas
2 tablespoons olive oil, plus more for greasing baking sheets
1 tablespoon freshly squeezed lime juice
Salt
LOBSTER SALAD
2 cups chopped cooked lobster tail
2 cups diced avocado
1 cup diced cucumber
3/4 cup finely diced red onion
1/2 teaspoon kosher salt
2 teaspoons coarsely chopped cilantro
1/2 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lime juice
1 dash freshly ground black pepper
1 dash cayenne
1 teaspoon agave
PICKLED JALAPEÑOS
1 cup white vinegar
1 cup water
2 cloves garlic, smashed
2 tablespoons sugar
1 tablespoon salt
8 jalapeño peppers, thinly sliced
CREMA
1/4 cup sour cream
1/4 cup cream cheese, softened
1 teaspoon ground coriander
1 teaspoon ground cumin
GARNISH
Queso fresco, crumbled
Cilantro leaves
Preparation
For the chips:
1. Preheat oven to 375°F. Brush two large baking sheets with olive oil.
2. In a small bowl, mix the oil and lime juice together. Brush the mixture on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you get have about 7 or 8 tortillas in a stack. Cut tortillas in half. Cut each half into small triangles. Set aside. Repeat with remaining tortillas.
3. Arrange tortilla pieces on the baking sheets in a single layer (they can be lined right next to each other as they’ll shrink once baked). Sprinkle salt all over the tortilla pieces.
4. Bake for 8-12 minutes, or until the chips are golden (depending on the size of your baking sheets, you may need to bake everything in two batches).
5. Let the chips cool before assembling nachos. Store chips in an airtight container for 1-2 weeks.
For the lobster salad:
Add all ingredients into a mixing bowl and stir to combine. Store in an air tight container in the refrigerator until ready to use.
For the pickled jalapeños:
Combine the vinegar, water, garlic, sugar and salt in a medium pot and bring to a boil. Add jalapeño slices, stir and remove from heat. Let sit for at least 8 minutes then use tongs or a slotted spoon to remove the jalapeños from the pot to a jar. Cover with the brining liquid to fill the jar. Store in the fridge for up to 2 months.
For the crema:
In a bowl, whisk all the ingredients together until fully incorporated. Set aside.
To assemble:
Pile the nachos on a large serving plate and scatter the lobster salad over the chips. Drizzle with crema and garnish with pickled jalapeños, queso fresco and cilantro leaves.
Erica Chayes Wida is a New York City-area based journalist and food writer obsessed with culture, poetry and travel. Follow her work on Contently.
Sick of the same old Buffalo wings at every tailgate, party, really any social gathering? Change the game with these better-for-you, more complex-tasting but simple-to-make grilled chicken wings — no frying necessary. They’re so packed with flavor, you’ll forget why dipping sauce was ever invented.
Ingredients
BRINE
1 gallon water
1 bottle (approx. 20 ounces) agave syrup
1 cup kosher salt
2 fresh bay leaves
2 tablespoons black peppercorns
4 pieces star anise
3 tablespoons juniper berries
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 head of garlic, whole cloves, peeled
1 bunch fresh thyme
CHICKEN WINGS
1 dozen chicken wings, wing tips removed
2 tablespoons grapeseed oil or sunflower oil
1 tablespoon kosher salt
Coarse black pepper to taste
Zest of 3 limes
Juice of 3 limes, plus juice from 2 additional limes
1 bunch cilantro, coarsely chopped
2 tablespoons raw honey
3 tablespoons grade B amber maple syrup, plus 2 tablespoons additional syrup
Kosher salt to taste
Preparation
Make the brine a day ahead: In a small sauté pan, combine peppercorns, star anise, juniper berries, coriander seeds and cumin seeds. Toast the spices together in the pan over medium heat until aromatic. In a medium sized pot, add these toasted spices to the gallon of water, kosher salt, agave syrup, bay leaves, garlic cloves and fresh thyme. Bring the mixture to a boil. Turn heat off immediately. Set aside to cool.
When brine is cool, submerge the chicken wings in the brine, and leave overnight in your refrigerator. The next day, take the wings out of the brine and pat dry well with paper towel.
Once dry, toss the wings in a large stainless steel bowl with the flaxseed oil, salt, cracked black pepper, lime juice, honey and maple syrup.
On a hot grill, in batches, cook the wings. Once fully cooked through, in an additional stainless steel bowl, toss the wings with the additional lime juice, lime zest and seasoning. Add the cilantro and additional maple syrup. Toss well. Serve immediately.
The experts have spoken: Not all toilet paper is made equal!
Source: TODAY
By Tracy Saelinger
Toilet paper. Everyone uses it, yet most of us automatically buy the same toilet paper month after month, without giving it much thought. So, we recently got to wondering: What would a germ expert do?
We turned to a bonafide germ expert, Kelly Reynolds, Ph.D., a professor and program director at the University of Arizona, who specializes in public health research, and picked her brain on what you should be thinking about when you buy — and use — toilet paper.
Here’s what we learned: It’s all about the barrier.
When it comes to toilet paper, the thicker the barrier, the better.Getty Images stock
HOW TO CHOOSE THE BEST TOILET PAPER
“Theoretically, the more barrier you have between your hands and the contamination you’re wiping will have an impact on reducing the chance of germs getting on your hands,” Reynolds told TODAY. “So, in that sense, two-ply is better. But, you could also use one-ply — you’d just have to use more.”
She does caution, though: “It takes a lot to make a complete barrier, so theoretically, you can’t use enough toilet paper to block everything that might be present.”
Even if you folded the toilet paper 10 times, Reynolds added, the “toilet paper itself is probably contaminated” from germs in the bathroom. (Yikes!)
EVEN WITH THE BEST TOILET PAPER: WASH YOUR HANDS
No matter what kind of ply you use, you should also probably pick up some anti-bacterial soap. You have to really scrub those hands: “You can’t avoid washing your hands if you want to avoid contamination,” Reynolds said.
CHOOSE THE TOILET PAPER YOU LIKE BEST
If you’re concerned about sustainability: Most toilet paper nowadays is designed to biodegrade, Reynolds noted, though some companies may use more sustainable manufacturing processes than others.
At the end of the day, “it’s really a personal preference,” Reynolds said. “Aesthetically, what you like, in terms of scents and softness.”
Point taken! Since a strong barrier can’t hurt, we took Reynolds’ advice to heart, and set out to find some of the thickest toilet paper out there. Who knew 3-ply existed?!
Here are some of the thickest, strongest, and best-reviewed we found:
THE BEST TOILET PAPER, ACCORDING TO GUIDANCE FROM OUR EXPERT
This three-ply toilet paper earned enthusiastic — and hilarious — reviews … more than 7,290 of them! One called it “the Cadillac of TP.” Another: “My bum felt like it was on a cloud.” Most importantly, people rave about how it doesn’t shred (an important consideration for households with pets and kids). It is also biodegradable, according to the company, and is made in accordance to standards of the Sustainable Forest Initiative. One tip: The supreme roll is too large for some TP dispensers, reviewers noted, so if you have the same issue, you may want to try the double-roll size.
2. Charmin Ultra Strong Clean Touch Toilet Paper, $30 for 24 family mega rolls, Amazon
Charmin Ultra Strong Toilet Paper, 24 Family Mega Rolls (Equal to 123 Regular Rolls)
This classic, two-ply workhorse gets solid Amazon reviews for its strength: “It doesn’t fall apart when the going gets tough,” one reviewer said. Charmin calls this version its “strongest two-ply toilet paper” with “washcloth-like cleaning and strength,” and claims it is septic-safe. Again, if the mega roll is too large for your dispenser, you may want to try the double-roll size.
3. Cottonelle Ultra Clean Care Toilet Paper, $25 for 36 family rolls, Amazon
Cottonelle Ultra CleanCare Toilet Paper, 24 Mega Rolls
If you prefer a ripple design to a quilt, then Cottonelle may be for you — the company says its Wavy CleanRipple texture “removes more at once” than the “leading brand.” It’s also septic-safe and certified by the Forest Stewardship Council for its environment-friendliness. It’s one-ply, but don’t let that scare you off: Reviewers say “the toilet doesn’t get plugged up nearly as often,” with it, and it is “very soft, yet strong.” And, perhaps the highest praise: “It works like in the commercial.”
Thomas Jefferson, the third president of the United States, has a firmly rooted role in American food history. A naturally curious and creative individual, Jefferson embraced the relationship between garden and table. His Virginia plantation Monticello was a place of horticultural creativity and ingenuity; his gardens were home to a number of unique (what would now be considered heirloom) vegetables and fruits. As Minister to France, Jefferson learned a great deal about French cuisine and cooking methods, often recording recipes in his own hand. While in Washington, he became know for throwing the finest dinners the President’s House had ever seen. Jefferson’s Monticello kitchen blended Southern Virginian cooking styles with Continental cuisine, while also incorporating the African cooking influences of his enslaved staff. He had an important impact on the national culinary consciousness, combining food traditions from the Old World and the New World to create a uniquely American approach to cooking.
While living at Monticello, Jefferson kept a detailed notebook about his kitchen garden, recording the planting of hundreds of varieties of fruits, vegetables, and herbs. He was always in search of new additions to his garden collection. He planted all kinds of things, from Italian grapes to French tarragon to Texas peppers to Irish wheat. He was known to admire Continental gardening styles, and used the book “Observations on Modern Gardening” by British author Thomas Whaley as a resource when planning his own gardens at Monticello. Jefferson was drawn to Whaley’s description of the ferme ornée (ornamental farm) concept, a style of garden that combined the agricultural working farm with the beauty of a pleasure garden. The style is reflected in the ornamental yet functional design of the gardens surrounding Monticello. The records he kept of the various vegetables and fruits he planted have proven extremely helpful to food historians, providing insight into the burgeoning culinary identity of the newly formed American colonies.
Jefferson was intellectually curious about many subjects, and food was clearly a particular passion. He recorded at least 10 recipes by hand, including a classical French cooking practice which he titled, simply, “Observations on Soup”:
Always observe to lay your meat in the bottom of the pan with a lump of fresh butter. Cut the herbs and roots small and lay them over the meat. Cover it close and put it over a slow fire. This will draw forth the flavors of the herbs and in a much greater degree than to put on the water at first. When the gravy produced from the meat is beginning to dry put in the water, and when the soup is done take it off. Let it cool and skim off the fat clear. Heat it again and dish it up. When you make white soups never put in the cream until you take it off the fire.
Jefferson was appointed Minister (plenipotentiary) to France from 1785 to 1789. While in Europe, he spent a good deal of time exploring French cuisine and cooking methods. He became an expert on French wines, and he even brought a slave from Monticello named James Hemings with him to learn French cookery. When Jefferson took the Oath of Office in 1801, one of his first priorities was finding a suitable French chef for the President’s House kitchen. During Jefferson’s time, and for several decades after, French food, serving styles and social graces were considered the ultimate in refinement. We can still see this fondness for French food styles in America today.
The French-inspired recipe for White Bean Soup in today’s blog appears in a Monticello cooking manuscript compiled by Jefferson’s granddaughters, Virginia Randolph Trist and Septimia Anne Randolph Meikleham. In their notes, they write that the recipe was brought over by their uncle, Gouverneur Morris, from one of his trips to Europe. It is a simple and classic white bean soup, pureed and served over warm grilled bread croutons. The dish is vegetarian; it makes a delicious and healthy winter meal. At Monticello, it would have been served as one of several appetizers in a multi-course meal. Thomas Jefferson was known to have a fondness for vegetables and kept meat consumption to a minimum—in his words, “I have lived temperately, eating little animal food, and that is not an aliment, so much as a condiment for the vegetables which constitute my principal diet.” This soup is a great example of a meat-free dish that surely made an appearance on Thomas Jefferson’s dinner table.
I first read this recipe in the book “Dining at Monticello,” a beautiful hardback volume (now out of print) that combines scholarly essays, illustrations, and recipes to give a broad overview of what food was like at Jefferson’s colonial-era Monticello. I have not yet been able to obtain the original recipe verbatim (I have a request pending at the Jefferson archives), so I’m relying on editor Damon Lee Fowler’s transcription. He notes that he had help from noted food historian Karen Hess, so no doubt this is a very accurate transcription. I’ve added pepper to the soup according to taste; pepper was widely available at the time, and I don’t think it would be out of place in this type of soup. While the soup was nice with salt alone, the pepper definitely improved the flavor. Otherwise, the recipe remains untouched from Mr. Fowler’s transcription.
Update: I received a scan of the original recipe from the Jefferson archives. Here is the recipe from the Meikelham and Trist Manuscripts, verbatim, for those who are interested. It is indeed quite similar to Fowler’s transcription. Words with question marks were illegible on the scan.
Bean Soup
Put 1 qt. beans in soak at night; the next morning put them into a pot with some salt and 1 gal. cold water; afterwards put in some carrots & turnips * 1 parsnip, the first scraped, the second (& third) peeled, and both cut up in small pieces. Set the pot to one side of the range, skimming it as you do other soups, and let it simmer for 5 or 6 hours. After the vegetables have (become?) soft, pass the whole through the colander & put it back in its pot. About half an hour before the soup is taken off, cut up some stalks of celery and put them in. Fry or toast some thin slices of bread & cut them up in small pieces & put into the tureen in which the soup is to be served; then pour it on the bread. If the bread is fried, cut it up before putting it in the pan. If the soup gets too thick in boiling, add boiling water to it; it may be, you may add in the (?) – the time that it is on the fire, two quarts more or less. The quantity here directed will make soup for two days for a family of an ordinary size.
– Governor Morris the Elder
* The beans ought to be washed and picked before putting them in soak, or using them without soaking, in which (best?) case they take longer to boil.
* These roots need not be put on directly with the beans, the carrots should be put on first of them, then turnips, then parsnip last.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Monticello White Bean Soup
from 18 votes
Servings servings
Prep Time 8hours
Cook Time 2hours
Kosher Key Parve or Dairy, depending on preparation
Print Recipe
Description
Learn a colonial recipe from Thomas Jefferson’s family at Monticello for White Bean Soup. Vegetarian, healthy, delicious historical recipe.
Ingredients
1 1/2lbsdried navy, great Northern, or cannellini beans(4 cups)
16cupswater(4 quarts)
Salt and pepper
2large carrots, trimmed, peeled, and diced
2small turnips, trimmed, peeled, and diced
1medium parsnip, trimmed, peeled, and diced
3large ribs of celery with leafy green tops, chopped
2-3tbspunsalted butter
4slicesrustic artisan bread, sliced 1/2 inch thick
You will also need: a large soup pot or 6-quart Dutch oven
Instructions
Rinse and sort the beans, removing any stones or impurities. Drain the beans and put them in a large bowl, then cover by a few inches of cold water. Soak the beans overnight.
Put the beans in a large pot or 6-quart Dutch oven. Cover with 4 quarts of water and bring slowly to a simmer over medium heat, skimming any scum that rises to the surface. Simmer gently until the beans are tender, about 1 hour. Replenish the liquid with additional water as needed.
Season the mixture with salt and pepper. Add the diced carrots and turnips and simmer until tender, about 15 minutes. Add the parsnip and continue to simmer until all of the vegetables and beans are quite soft, 15-30 minutes longer. Taste the soup and adjust seasoning, adding more salt or pepper to taste, if desired.
Pass the soup through a food mill to puree, or use an immersion blend to blend the soup till it reaches the desired texture. In Jefferson’s time it would have been passed through a sieve to make a very smooth and light puree, but it is a very time consuming process for a large batch of soup like this. The food mill will create the most authentic texture in a short amount of time. An immersion blender will make the soup thicker, less silky and less refined, with a texture that is not as authentic. It will still be tasty, though.
Add the chopped celery ribs to the puree and simmer gently for 15 minutes more. If the soup is too thick, thin it with more simmering water.
Butter the bread slices and toast them in a skillet on medium heat, turning frequently, until golden. To make the dish pareve or vegan, use a dairy-free bread and rub the bread lightly with olive oil instead of butter before browning.
Cut the toasted slices into bite-sized pieces and divide them among 8 warm bowls.
Ladle the soup over the toasted bread cubes. Serve hot. I like to garnish each serving with a few small bread cubes on top. Note: to make this soup vegan/dairy free, omit butter and use a dairy-free bread… not necessarily traditional, but an easy sub to make. 🙂
* Percent Daily Values are based on a 2000 calorie diet.
Recipe and Research Sources
The Meikelham and Trist Manuscripts as printed in Dining at Monticello (2005), transcribed and edited by Damon Lee Fowler. Thomas Jefferson Foundation, Inc. University of North Carolina Press, Chapel Hill, North Carolina.
Jefferson, Thomas (collective works compiled 1984). Jefferson Writings: Autobiography, Notes on the State of Virginia, Public and Private Papers, Addresses, Letters. Library of America, Des Moines, IA.
Wulf, Andrea (2011). Founding Gardners: The Revolutionary Generation, Nature, and the Shaping of the American Nation. Knopf, New York, NY.
See the full post:https://toriavey.com/toris-kitchen/what-thomas-jefferson-ate-white-bean-soup-2/#abPMHtySy94mtI0F.99
TODAY IS THOMAS JEFFERSON’S birthday, and what might the president, on his special day, have had to eat?
Perhaps chicken fricassee, baked Virginia ham, or bouilli—beef boiled with onion, carrots, turnips, and celery, and topped with a mushroom-and-caper sauce. Any of these may have been accompanied by asparagus or peas, both of which—according to Jefferson’s meticulously kept Garden Book—were often available from the Monticello gardens by early April. And the meal may have been polished off with ice cream, pastry, pudding, or crème brûlée, and followed up with an after-dinner glass of Madeira, which Jefferson believed was good for the health
Whatever was served on the Jeffersonian birthday table, it was almost certainly delicious. Unlike Bill Clinton, whose favorite meals once featured cheeseburgers and Egg McMuffins, or George H.W. Bush, who touted pork rinds, popcorn, and hot dogs, Thomas Jefferson was renowned for his discerning and sophisticated taste in food.
Get more of the inspiring photos and stories we’re known for, plus special offers.
By signing up for this email, you are agreeing to news, offers, and information from National Geographic Partners and our partners. Click here to visit our Privacy Policy. Easy unsubscribe links are provided in every email.
Of his many accomplishments, the three that Thomas Jefferson chose to be engraved on his tombstone were his authorship of the Declaration of Independence and the Virginia Statue for Religious Freedom, and the founding of the University of Virginia. He didn’t mention French fries, champagne, macaroni, waffles, ice cream, olive oil, or Parmesan cheese. In fact, these probably didn’t even make it into his top tombstone ten, but Americans owe him a considerable debt for expanding our diets to include these items. Without Jefferson, we might just possibly still be stuck with cornmeal mush and dried-apple pie.
Though common dogma holds that French cooking arrived in the United States in 1961 when Julia Child’s now-classic, 524-recipe Mastering the Art of French Cooking hit the stands, Thomas Craughwell, author of Thomas Jefferson’s Crème BrûléeThomas Jefferson’s Crème Brûlée, argues that it arrived much earlier, with Thomas Jefferson and his French-trained chef/slave, James Hemings. And, despite Jefferson’s passionate interest in all things food, Hemings gets the hands-on credit here. Jefferson, for all his talents, was no cook. According to his household staff, Jefferson never entered the Monticello kitchen except to wind the clock.
Strange fossil may be rare insect preserved in gemstone
During his five years as American minister to France, Jefferson reveled in French culture. He went to concerts and plays, visited the Louvre, bought furniture, silver, paintings, sculpture, mirrors, and kicky kitchen equipment: He came home with a coffee urn, a pasta machine, a waffle iron, ice-cream molds, and a bowl for cooling wine glasses.
And he certainly enjoyed fine food. He had offered 19-year-old James Hemings his freedom if James would learn French cuisine and pass it on to cooks at Monticello. James seems to have more than lived up to his half of the bargain. He became fluent in French and was soon such a skilled cook that Jefferson’s dinner parties, attended by the best and the brightest in France, were famous for scrumptious dishes.
Despite unsubstantiated culinary legend, Jefferson didn’t invent any of the foods that are associated with his name. Instead, since the public paid avid attention to what was served on the president’s table, he had a bully pulpit for popularizing his favorites. For example, ice cream. While ice cream in one form or another had been around for hundreds of years, Jefferson’s recipe is the first recorded by an American, and it was during his administration that it became an increasingly universal treat. The president seems to have favored it encased in pastry. Guests to the President’s House (now White House) describe “balls of frozen material” in a pastry crust. When Jefferson’s French cook, Honore Julien, left the president’s service in 1810, he opened a confectionary business, offering ice cream to customers on Sundays and Wednesdays. By 1824, when Mary Randolph (a Jefferson relative) published The Virginia House-Wife, she included twenty different recipes for ice cream, including one flavored with oysters.
Similarly, Jefferson was a proponent of the now all-American standard: macaroni and cheese. In fact, he served it at a state dinner in 1802.
Not everybody appreciated Jefferson’s culinary predelictions. Patrick Henry— obviously a cornmeal mush man—excoriated him for abjuring “his native victuals in favor of French cuisine.” According to his granddaughter, Jefferson’s preference for such dishes as bouilli and crème brûlée caused his enemies to accuse him of colluding with Napoleon Bonaparte.
Jefferson, however, had a foot in both food camps. While supporting foreign newbies such as olive oil, champagne, and Parmesan cheese, Jefferson also promoted the best of foods from home. French apples, for example, didn’t meet his standards: announcing that there was nothing in Europe to compare to the Newtown pippin, he begged James Madison to ship him a barrel. In his French garden, he grew American corn. During his years abroad, he missed Virginia hams (“better than any to be had”) in France and he ordered American shipments of pecans and cranberries.
Thomas Jefferson may have been America’s first foodie—the first to embrace today’s acceptance of a vast and fascinating range of cuisines. Today we leap insouciantly from sushi to tacos, lasagna to Yorkshire pudding to paella to boeuf bourguignon—but historically that hasn’t been the case. For many, it was at Thomas Jefferson’s table that people had their first taste of a new food world.
Perhaps even more important, Jeffersonian dinners were known not just for creative food, but for social connections and lively conversation. An often-repeated quote by John F. Kennedy, remarking on a White House dinner of Nobel Prize winners, references “the most extraordinary collection of talent, of human knowledge, that has ever been gathered at the White House, with the possible exception of when Thomas Jefferson dined alone.”
Thomas Jefferson, however, did his best never to dine alone.
Kourtney Kardashian talks advocating for safe cosmetics
If you want to keep up with Kourtney Kardashian, you’re going to have to head to Washington, D.C. The mom and reality TV star joins TODAY to talk about how her push for new regulations on personal care products took her to Capitol Hill.
SodaStream Source Review of the Best Soda Making Machine
In this article, I want to talk about The SodaStream Source, and hopefully help you decide if it is the right Soda Maker Machine for you.
Advantages Of The SodaStream Source
Very Easy to Use and Set Up
Affordable
Made by a Reputable Company
Has a Very Easy and Simple bottle Locking Mechanism
Consistent Carbonation every time
Doesn’t Use Electricity
Saves money
Disadvantages Of The SodaStream Source
Slightly more expensive than older SodaStream Models
Cannot Use the larger 130-liter CO2 cylinders
Can Only Carbonate Water.
The SodaStream Source.
The SodaStream Source is one of the latest innovations from the SodaStream Company, which is the largest home carbonation appliance company, it is a culmination of all the past SodaStream models.
The Source, in my opinion, is one of the Best Soda Making Machine.
Instructions On The SodaStream Source Video
Pros Of The SodaStream Source
1-Easy To Use And Set Up
The SodaStream Source like most SodaStream appliances is very easy to use and set up.
You won’t need any tools or skills to set up, you can watch the video above to see how simple it is.
2-Affordable
Though the Source isn’t the cheapest Sodastream around that title goes to the SodaStream Fizzi,
The Source is mid-tier in the price range, and when taking to account all the cool features in comparison to cheaper models like the Fizzi it is very much worth the couple extra bucks.
Like the saying goes you get what you pay for.
3-Made By A Reputable Company
The Source is made by the SodaStream Company which is the largest maker of carbonation appliance in the world.
This means that;
Parts and accessories will be easy to find
Warranties will be honored, unlike buying a knockoff from a Chinese company
This is one of the features that give the Source an edge over all the other SodaStream, the mechanism that is used to snap the carbonation bottle in place is seamless and flows naturally for the Source.
Unlike the SodaStream Jet and Fizzi have a more tricky screwing mechanism.
The snap mechanism is a recent innovation and is patented by the SodaStream company.
5-Consistent Carbonation Every Time
Another great feature the Source has is that it gives you a consistent level of carbonation every time you use it there is no guesswork.
How it does so is based on the LED lights, which are illuminated when the water reaches a carbonation level, this allows you to know when to stop pressing the carbonation button and when to keep pressing.
Older SodaStream models have a lot of guesswork in play and with outdated waiting for buzzing sounds that are hard to hear and sometimes never happen.
This visual guide allows you to have more control over your SodaStream.
6-Doesn’t Use Electricity
The Source even though it has LED lights and so many features it still doesn’t use electricity so it won’t be sending your utility bill up.
Also because it doesn’t use electricity it won’t pose as an electrical hazard in your kitchen. This can be a potential risk since you are dealing with water.
7-Saves Money
Like all SodaStream the Source will help you to save money this is because it is usually cheaper to make your own sparkling water at home.
It works out to 0.25 cents for a liter of sparkling water if this is lower than the price of sparkling water in your area you will save money.
1-Slightly More Expensive Than Older SodaStream Models
The Source carries with it a slightly higher price than the SodaStream Jet or SodaStream Fizzi both of which are older SodaStream models that lack the LED Light and Snap-on Bottle System.
In my opinion, the extra features that the Source have are well worth the few extra bucks.
2- Cannot Use The Larger 130-Liter CO2 Cylinders
SodaStream offers two sizes of cylinders the 60-liter and the 130-liter.
The Source can only use the 60-liter cylinder which for me is the biggest drawback for the Source.
You see the 130-liter cylinder will last more than twice as long as the 60-liter, this means you won’t have to get refills as often.
The main reason why SodaStream designed the Source to only use the 60-liter is that they are trying to phase out the 130-liter cylinder.
This is because the 60-liter tanks are smaller and much easier to ship.
SodaStream is trying to build up a better logistical network for delivering SodaStream Cylinders, so the fact that they will only have one size of cylinder makes their systems more streamlined.
3-Can Only Carbonate Water.
The SodaStream Source like all SodaStream can only carbonate water if you do attempt to carbonate other beverages you risk making a mess and losing your warranty.
Now if you want a carbonation appliance that can carbonate any beverage check my article on Alternatives to Sodastreams.
Who Should Get A SodaStream Source
The Source is ideal for a family who wants to make their own Sodas, and it is also perfect for someone who wants to buy a new updated SodaStream.
It is not ideal for businesses or individuals who need to make tons of sparkling water, you should probably go with a DIY Method of carbonation.
The Source was made for home use, not commercial usage.
A Soda Making Machine is a home appliance that can make sparkling or carbonated water which can then be used to make your own sodas.
These machines use gas cylinders which contain the CO2 gas which is then used in the carbonation process.
These cylinders have to be bought with the appliance and when emptied be exchanged for a full cylinder of CO2. Places such as Walmart and Costco usually offer exchanges.
I will give you a link at the end of the article to where you can find places near you to get exchanges.
Why Would You Want A Soda Making Machine
We see our kids and maybe even ourselves drink bottle after bottle of sugary sodas, and you know it is not good yet we allow ourselves and our little ones to continue with this unhealthy habit.
I know Sodas taste good and its a tough habit to break, Soda companies dedicate millions of dollars to make and keep us addicted.
One of the ways I have found to help is to make our own healthy homemade sodas, by doing this we are in control of what’s inside our sodas.
How To Make Soda Using Your SodaStream Source
Now once you have made your sparkling water, you can then proceed to make your water into tasty Sodas.
You can add syrups or you can infuse with healthy fruits.
Most types of gum have relatively few calories per piece, usually 10 or less, so they are a good way for you to get a little sweet fix. Some, but not all, research shows that chewing gum may help you decrease your appetite, at least for a little while. These decreases in appetite, however, won’t necessarily lead to weight loss.
Decreased Appetite and Snacking
Participants in a study published in “Appetite” in October 2011 who chewed gum for 15 minutes each hour after lunch ate 10 percent less than those who didn’t chew gum when offered a snack three hours later. The gum chewing helped limit cravings for both sweet and salty snacks and helped participants feel less hungry.
Conflicting Results
Not all studies have shown decreases in snacking, however. A study published in “Appetite” in May 2007 found that chewing gum for 15 minutes per hour after lunch decreased cravings for sweet snacks, but not for salty ones. Another study, published in the same journal in March 2007, found that participants who chewed gum whenever hungry or who chewed gum two hours after lunch didn’t experience a decrease in appetite or snacking during the rest of the day, compared to participants who didn’t chew gum.
Effect on Weight Loss
Don’t expect to start chewing gum and have your extra pounds melt off. A study published in “Obesity” in March 2012 found that chewing gum for at least 90 minutes a day on a regular schedule for eight weeks didn’t lead to any more weight loss than being given a handout on nutrition. You’ll need to follow the usual recommendations — eat less and exercise more — if you want to lose weight.
Other Considerations
While any type of gum may help increase the amount of saliva in your mouth to help carry off bits of food, stick with sugar-free gum that has the American Dental Association seal, as this type of gum may help lower your risk for cavities the most. Chewing gum after meals is best for limiting cavities, while chewing gum periodically between meals may be more effective for decreasing your appetite.
Grammys red carpet roundup: See the boldest looks of the night
TODAY
By Emily Sher
When it comes to having fun at an awards show, the Grammys win every time. Besides the music performances, the wild, wacky looks on the red carpet make the night a fashion extravaganza.
Whether they were playing with volume, using every color of the rainbow or making a political statement, these are the most-talked-about looks from the Grammys red carpet.
Portrait of Thomas Jefferson by Rembrandt Peale, 1800. Courtesy of the 
The gardens at Monticello
Jefferson’s House in Paris, courtesy of the 
ADD A COMMENT