Indeed: they are a dream team of professionals — charming, attractive, seamless in their handling of both the discreet class and the inquisitive oddballs like me.
Over the past few years in the United States, the pressure to look picture perfect during awards season has largely resulted in women wearing gorgeous gowns that quickly fade from memory for their lack of creativity.
Not so at Cannes.
“I have guys coming in here saying, ‘I don’t want to look like a banker anymore,’ ” said Eric Goldstein, an owner of Jean Shop, a premium denim store in the meatpacking district.
Dossier magazine opened a boutique in Brooklyn which carries products they like and Zac Posen on-offs.
The New York Times magazine announced that they will no longer publish fashion spreads, only T Magazine will.
Marc Jacobs is launching a line that features the work of artists with disabilities called Jacobs by Marc Jacobs.
Net-a-Porter's off-price e-commerce venture, The Outnet, launched this morning.
Net-a-Porter's off-price e-commerce venture, The Outnet, launched this morning. ..
Rachel Roy has designed a diffusion line for Macy's, called Rachel Rachel Roy, poised to debut this fall.
Uniqlo has announced that it will launch an online store in China with the help of China's e-commerce giant Taobao.
The New York Times asserts that the next must-have lifestyle item is an expensive dutch bicycle.
In his blog on the New York Times, food journalist Mark Bittman makes the claim that food television — particularly cooking shows that teach a viewer how to make something — are too unrealistic.
In his blog on the New York Times, food journalist Mark Bittman makes the claim that food television — particularly cooking shows that teach a viewer how to make something — are too unrealistic. Unlike the real world, the chefs never make mistakes and each dish always comes out perfectly. He says:
When you watch most celebrity chefs go to work on TV it is a) baffling and intimidating, and b) a charade. Baffling and intimidating because nearly every ingredient is usually prepared in advance, and what isn’t is selected so that the chef can show off his (almost never “her”) knife skills, which are bound to intimidate nearly all of us who can never aspire (and why would we, really?) to chopping an onion with our eyes closed.
While I understand how the lack of miscalculation may isolate a viewer, I disagree with Bittman. I enjoy the Barefoot Contessa because her world is an escape from my reality: In her sunny Hampton house the food is consistently delicious. Rather than feel intimidated, I feel inspired! What's your take on Bittman's perspective?
So much about the Topshop phenomenon—the mania is new to Manhattan but well established in England—is predicated on the company’s ability to cast itself as less a store than a service station for style, with its own spokesmodel, the Kate Moss Factory for Fast Fashion.
Topshop phenomenon—the mania is new to Manhattan but well established in England—is predicated on the company’s ability to cast itself as less a store than a service station for style, with its own spokesmodel, the Kate Moss Factory for Fast Fashion. You walk in with your clunky old boot-cut parts and, presto, replace them with shiny, skinny new ones that will make you look cool. It can be a bewildering place for anyone not yet accustomed to the modern culture of constant updating — iPods and Facebook pages and, of course, clothes — so Topshop has, among its sales staff, an elite team of employees called style advisers who are there to help. Their mission is to spread the gospel of mixing orange with pink.So much about the
The question "would you like fries or salad with that?"
The question "would you like fries or salad with that?" is one regularly asked by waitresses across the nation. While it's easy to think the answer is a personal decision that reflects one's eating habits, a soon-to-be-released study shows differently.
The New York Times reports that "the presence of healthy options on a menu can induce some diners to eat less healthily than they otherwise would." In the study, a group of college students were given two menus. One featured regular fast-food items (chicken nuggets, french fries, etc.) and the other was exactly the same with the addition of a salad. When choosing from the first menu, only 10 percent of the subjects ordered french fries. However, when given the menu with salad as an option, 33 percent of the same subjects asked for french fries.
This is an interesting concept and I'm curious to read the report, by the Journal of Consumer Research, when it comes out. Until then, I can only speak about my own experiences and the truth is I've looked at salad on a menu many times and thought, "I should have a salad. . .nah, I'll get the fries." What do you think of the news? Have you ever shunned a healthier dish for something more indulgent?
Earlier this week celebrity "cook" Rachael Ray appeared on ABC's Nightline.
Earlier this week celebrity "cook" Rachael Ray appeared on ABC's Nightline. She spoke about how her $18 million empire makes her queasy, how she's not embarrassed to promote Dunkin Donuts, her love of Anthony Bourdain, and her pictures in FHM. With the recession, Ray — who's known for her fun affordable meals — is extremely accessible.
After the show aired, everyone from Epicurious to The New York Times wondered if the food world is finally starting to accept, and possibly adore, Ray for who she is. The Feedbag's Josh Ozersky even declared that "Rachael Ray is now officially cool."
I've been a fan of Ray's since day one and continue to enjoy 30 Minute Meals and her magazine on a regular basis. With so much industry talk about her lately, I want to know: How do you feel about her, readers?
The New York Times has a jaw-dropping article, "A Fixer-Upper to End Them All," and coinciding slideshow about the 1902 Stanford White-designed Beaux-Arts sporting pavilion in Rhinebeck, NY, which was purchased and renovated by Kathleen Hammer, a retired producer for Oxygen Media.
The New York Times has a jaw-dropping article, "A Fixer-Upper to End Them All," and coinciding slideshow about the 1902 Stanford White-designed Beaux-Arts sporting pavilion in Rhinebeck, NY, which was purchased and renovated by Kathleen Hammer, a retired producer for Oxygen Media. The building was originally designed for John Jacob Astor IV, great-grandson and heir of the fur and real estate magnate, and originally served as a weekend retreat and entertaining spot.
Astor's elder son Vincent inherited the property, and his third wife, Brooke Astor, made it more of a residential spot. Brooke donated it to the Catholic Archdiocese of New York, and it became a convent and nursing home, and later a residential home again.Shown above is the main hall of the home, which connects two wings. It can be closed off by French doors on all sides, and is the most central part of the pavilion. It measures 35 by 60 feet in magnitude, and for this reason was considered by Stanford White “one of the greatest rooms in America." Aside from its overwhelming size, the hall's heavenly domed skylight with elaborate plasterwork and vast fireplace are astounding, to say the least. Unfortunately, years of neglect left Hammer with a lot of work to do to restore it to its former glory. So, she hired the best person to do the job, Sam White, architect and great-grandson of the original architect. To see this room as it is today, read more