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For those who follow fashion news closely, it’s almost impossible to have not heard of Aupen. Aside from the fact that its handbags have been seen on American IT-girls like Taylor Swift, Kylie Jenner and Hailey Bieber, the brand has made headlines several times. For one, its origin story has been shrouded in mystery. Up until recently, not much was known about its founder, only that the company was Singapore-based. Older media interviews had identified Skye Tan, a Singaporean photographer based in New York, as the brand’s creative director (he is no longer with the company). In May 2024, Aupen sent the fashion world into a frenzy by wiping out its Instagram page and announcing it was “bidding goodbye”, sparking rumours that the brand was shutting down. Later on, Aupen clarified that the design team was merely taking a break. Then, in September, Tanner Leatherstein, a popular YouTuber and content creator known for ripping apart leather bags, published a video questioning the brand’s operations, including if the bags were made in Singapore, which Aupen later clarified on its updated website. Now, Aupen’s founder, Nicholas Tan, a former national swimmer for Singapore, has finally stepped into the spotlight after revealing his identity in an interview with fashion trade journal, WWD, in November. Since going public, Tan told CNA Luxury that the company can now "tell our story, share what's going on behind the scenes, and be more open and transparent." A NEW MODERNITY Tan’s background reads like that of a typical Singaporean golden boy. The academically inclined 35-year-old went to Raffles Institution and Raffles Junior College in Singapore, before studying biology at Harvard University. He was also a national swimmer, taking part in the Asian Games in 2010 and SEA Games in 2007 and 2011. Tan was part of the team to take home the gold for Singapore in the men’s 4x100m freestyle relay at the 2007 SEA Games. Later on, his professional journey included stints in tech IPOs and at Garena, now known as leading e-commerce platform Shopee. He first stepped into the world of fashion as a model for Italian label Dolce & Gabbana’s 2014 spring/summer campaign, becoming the first Singaporean man to feature in a top European brand’s campaign for a seasonal collection. Prior to starting Aupen in 2022, he owned a fashion showroom in Asia that carried designer labels such as David Koma, Dries Van Noten and Joseph Altuzarra. “I brought European and American designers over to the Asian market. I was the bridge between a lot of these creative directors and their designs, helping to commercialise them into products that would actually sell in the market,” Tan shared. “That gave me a lot of experience in fashion, learning the ins and outs of the industry.” Being exposed to all sorts of designs and products planted the seed to start a handbag brand. “I was looking at all these multi-label department stores, looking at what was on the shelves, and I felt that a lot of the bags looked really similar,” Tan recalled. “With Aupen, I wanted to design a sculptural silhouette that would break away from a lot of the designs that we see today.” Tan describes Aupen as a brand that strives to “bring a new modernity into the accessories market”. Although it found early success with its eco-luxury vegan handbags, it has since transitioned to using entirely leather. Its most popular handbag is arguably the Nirvana, which stands out for its sloping, asymmetrical silhouette. Prices start from S$457 (US$340) for the Nirvana as well as the Fearless 22, the very first bag designed by the brand. Aupen recently launched its holiday collection with new materials for the Nirvana, including suede, tweed, metallic finish and more. Depending on the material, prices go up to S$564 (US$420). With this price range, Aupen sits comfortably in the accessible luxury segment, but “we don’t really label ourselves into a particular market”, said Tan. “We are more design-led and customer-centric. We try to understand the needs and wants of a modern girl today, and we design products that would fit into her wardrobe,” he continued. “Design, quality, craftsmanship, and pricing – all these factors go into the equation of building a brand that the modern girl can ultimately purchase from and enjoy. That’s the goal, and the initial inspiration and vision behind what I do.” Tan describes the Aupen customer as a sophisticated globetrotter. “She travels around the world, she goes to art galleries and there’s something about her that is understated and elegant. She doesn’t necessary chase trends, but she always looks effortless and elegant. [Our bags] are timeless classics that fit into her wardrobe, no matter where she is,” he mused. OVERCOMING CHALLENGES Despite being a young brand, Aupen is in the spotlight a lot. In September, popular YouTuber and content creator Tanner Leatherstein, whose real name is Volkan Yilmaz, published a video that went viral, questioning the brand's claim that its bags were made in Singapore. Yilmaz went on to investigate, even hiring a private investigator to dig into the company’s operations. Criticisms aside, Yilmaz praised the quality of Aupen's leather. Later on, parts of Aupen’s website were updated, including the removal of the section stating that its bags were made in Singapore. Aupen declined to comment on the saga for this interview. However, when asked where his bags are made, Tan said: “Our bags are made globally. We make some in Singapore. We are working with LVMH’s supply chain, they are in Paris, Italy, Australia, China – it’s a breadth of countries.” The blip hasn't dampened the popularity of Aupen. With its founder’s identity now public, customers can perhaps expect more transparency from the brand. Tan explained that his initial decision to stay behind-the-scenes was to “firstly, stabilise our operations, before I had all this attention on me”. As his career has been so varied, “I didn’t want to be pigeonholed,” he added. “But I think it was to ensure our product operations were really smooth, before we embark on the next chapter of brand building.” BIGGEST MILESTONES Aupen’s Hollywood clientele certainly played a significant role in attracting attention to the brand, and Tan, a self-professed Swiftie, cites seeing his bags on celebrities as one of the brand’s biggest milestones to date. Tan maintains that celebrities carrying Aupen happens organically, although they are gifted with the bags. “Every time a celebrity walks out with the bag, I’m in shock. It’s one thing to gift our bags to them, but for them to actually walk out with them is always a pleasant surprise.” When asked why so many celebrities are drawn to Aupen bags, Tan quipped: “A lot of our designs have this day to night versatility. You can use them for many different events. You can wear a basic T-shirt with jeans and an asymmetric Aupen bag immediately elevates the outfit.” The bags also do not have any flashy logos and this preference for “quiet luxury” is “something that more and more people are adopting”, Tan added. Another significant milestone for the brand was the announcement of its partnership with LVMH Metiers d’Art, the luxury conglomerate’s craftsmanship organisation that connects brands with suppliers and manufacturers. Tan approached the organisation in 2023 and was “so excited when they agreed”. “Getting this stamp of approval was encouraging for me and my team, because we’re such a young brand. We’re excited for the possibilities we can bring to the customer going forward.” With this partnership, Aupen will have access to the same factories that produce goods for some of the world’s biggest luxury brands. Currently, its hardware is produced at the Paris-based Jade Group, which also produces for Schiaparelli and Chanel. For its handbag leather, it works with Tanneries Roux, which specialises in calfskin. “They work with brands such as Hermes, Louis Vuitton and Berluti,” shared Tan. The Aupen team currently consists of “more than 10 people” who are based in Singapore. Tan himself splits his time between Paris and Singapore and hopes to open a studio in the French city by early next year to be closer to the ateliers. With fashion being a tactile industry, “it’s quite hard to do everything remotely via Zoom. Ultimately, we’re handling products, and you need to be able to touch and feel them. It is also more efficient if we’re sitting next to the artisans, and they can teach us many things,” said Tan. WHAT’S NEXT FOR AUPEN Part of Aupen's next chapter is growing awareness for the brand in Asia. Although the brand was founded in Singapore, Tan says that Aupen’s home market is “one of our smallest”. “A lot of people don’t know that our biggest markets are America and Europe,” he added. In the same way that many women in fashion capitals such as Paris and Milan carry Louis Vuitton, Gucci and Hermes bags with pride, “I hope that in Asia, I will see more people carry Aupen”, said Tan. “We design for the global girl, it doesn’t matter whether you’re in Singapore, Tokyo, Milan or Paris.” Only two Aupen designs are currently sold on its website, the Nirvana and Fearless 22. Tan revealed that the brand will be launching a new silhouette. He declines to reveal further information but says that the new design will stick to Aupen’s structural DNA. “This is definitely something we’ll carry into our future collections.” The brand is also looking at expanding into “new categories”, although “nothing is confirmed yet”. Recently, Aupen launched its Lumiere Charm, created in collaboration with Jade Groupe. The gold-tone metal with crystal is priced at S$1,077 and can be used as a bag charm or as a pendant on a necklace. Reflecting on his entrepreneurship journey, Tan said he has taken some lessons from his time in the pool. “Being an athlete required a lot of discipline and perseverance. There are ups and downs and entrepreneurship is the same. You need the same discipline and drive, and that’s something I am taking with me in building Aupen into a success story.” When asked about his overall vision and end goal for Aupen, he said there is no particular milestone to reach. Comparing business to swimming, he reflected, “It’s not like chasing an Olympic gold medal. But what would make me feel like we succeeded is walking out and seeing many girls on the street carrying Aupen.” Tan hopes that Aupen’s story and his “dare to dream” mentality will inspire other Singaporean designers and creatives. “We don’t always have to look for overseas brands to buy from, or overseas companies to join to get that global experience. We can do it all from Singapore,” he said.NoneMaple Leafs Announce a Surprising Healthy Scratch Ahead of Game in Pittsburgh
FBC GlanceCoach Dave Clawson of Wake Forest is well aware of the rivalry with North Carolina, but that doesn’t mean there’s not a built-in respect for fellow coach Mack Brown. Brown, 73, was fired on Tuesday but will be staying to finish the season. It was Brown’s second stint as coach of the Tar Heels and through the years Clawson has gotten to know Brown very well. “I like Mack,” Clawson said on Tuesday afternoon at his weekly news conference ahead of the Demon Deacons game with Duke on Saturday. “You know, it’s funny but in the league, I get along with Dave Doeren (of NC State) fine, and (David) Cutcliffe (the former Duke coach) and I always got along well, but we didn’t play North Carolina every year and we went a lot of years without playing them,” Clawson said. “So, it was always easier for the Wake and Carolina coach to be friendly and the Duke and NC State coach friendly because they didn’t play each other every year.” People are also reading... Clawson said Brown, who won a national championship at Texas, got into coaching for all the right reasons. It wasn’t about getting into it for the money but about building relationships with players and winning football games along the way. “Because of how long I’ve been in the league and how long I’ve coached Mack, and I have coached the most games in the league,” Clawson said. “I think because of that a lot of times at ACC meetings we came from things from the same standpoint.” Clawson said he hoped that Brown would have been able to go out on his own terms but that didn’t happen. Wake Forest will play at home on Saturday at noon against Duke “We developed a friendship, and I like him a lot and I think it’s he’s good for college football,” Clawson said. “It just seems nowadays nobody ever gets to leave on their own terms. It’s part of the business and I get it.” Clawson, who has been at Wake Forest for 11 years, says he’s likely to talk with Brown a lot more after this season because Brown won’t be coaching anymore. “When there is somebody like that you like and respect you wish it could have ended in a different way,” Clawson said. “I don’t know enough about what goes on there. I have a lot of respect for Bubba (Cunningham) and I think he’s a great (athletics director) and he’s a friend. “And I think the world of Mack and he’s done it longer so I’m sure we will remain friends and I’m sure we’ll have more conversations because we are not coaching against one another or recruiting the same kids.” jdell@wsjournal.com 336-727-4081 @johndellWSJ Get local news delivered to your inbox! {{description}} Email notifications are only sent once a day, and only if there are new matching items.
Iowa moves on without injured quarterback Brendan Sullivan when the Hawkeyes visit Maryland for a Big Ten Conference contest on Saturday afternoon. Former starter Cade McNamara is not ready to return from a concussion, so Iowa (6-4, 4-3) turns to former walk-on and fourth-stringer Jackson Stratton to lead the offense in College Park, Md. "Confident that he'll do a great job," Iowa coach Kirk Ferentz said of Stratton on his weekly radio show. "He stepped in, did a really nice job in our last ballgame. And he's got a good ability to throw the football, and he's learning every day. ... We'll go with him and see what we can do." Iowa had been on an upswing with Sullivan, who had sparked the Hawkeyes to convincing wins over Northwestern and Wisconsin before suffering an ankle injury in a 20-17 loss at UCLA on Nov. 8. Stratton came on in relief against the Bruins and completed 3 of 6 passes for 28 yards. Another storyline for Saturday is that Ferentz will be opposing his son, Brian Ferentz, an assistant at Maryland. Brian Ferentz was Iowa's offensive coordinator from 2017-23. "We've all got business to take care of on Saturday," Kirk Ferentz said. "I think his experience has been good and everything I know about it. As a parent, I'm glad he's with good people." Maryland (4-6, 1-6) needs a win to keep its hopes alive for a fourth straight bowl appearance under Mike Locksley. The Terrapins have dropped five of their last six games, all by at least 14 points, including a 31-17 loss at home to Rutgers last weekend. "It's been a challenging last few weeks to say the least," Locksley said. The challenge this week will be to stop Iowa running back Kaleb Johnson, who leads the Big Ten in rushing yards (1,328) and touchdowns (20), averaging 7.1 yards per carry. "With running backs, it's not always about speed. It's about power, vision and the ability to make something out of nothing," Locksley said. "This guy is a load and runs behind his pads." Maryland answers with quarterback Billy Edwards Jr., who leads the Big Ten in passing yards per game (285.5) and completions (268). His top target is Tai Felton, who leads the conference in catches (86) and receiving yards (1,040). --Field Level Media
Tudor and Cashel host Historical Society Lunch and LearnPrivate banks are stepping up to build strong relationships with startups and offer a range of services including credit, technology assistance, and networking, driving a more conducive environment for India’s burgeoning startup ecosystem as well as helping banks identify the right customers, a top executive at Axis Bank told Mint . “Banks are stepping up. This is essentially like the Silicon Valley Bank framework where even if the company is loss-making, you can still lend money to it as long as there's enough runway on the balance sheet,” Sanjiv Bhatia, president and head of Axis Bank’s New Economy Group (NEG), Financial Sponsors and Multinational Coverage, said in an interview. Also read | Axis Bank's unthinkable move: A credit card you just can't buy However, banks will continue to lend conservatively to startups since their risk appetite is lower than other debt providers. “The fundamental difference between, say, a venture debt provider and a bank is the risk appetite since banks are regulated by the RBI (Reserve Bank of India) and have to follow certain norms,” Bhatia said. Meeting startups' need The Mumbai-based private lender formed the New Economy Group nearly four years ago, aimed at meeting the banking needs of startups that often struggle to find the right banking partners from the get-go. The vertical now banks with 67% of Indian unicorns (startups valued at over $1 billion), Bhatia said. “When we started four years ago, there was a lot of innovation and new business models coming through in India. We wanted to tap into the opportunities. We were clear we wanted to look into it from a wholesale banking and not necessarily a retail banking perspective,” he said. Also read | Axis Bank held a contest. But RBI isn't playing The vertical holds a loan book of ₹ 2,000 crore with a deposits book of ₹ 25,000 crore from startups and has emerged as the youngest and fastest-growing segment in Axis Bank’s wholesale business, Bhatia said. NEG has active relationships with more than 700 Series A and above funded startups in the country, helping them with deposits, payments, and technology, among others. Qualified to take deposits “As one of the top three private sector banks, we qualify in taking their deposits. We also help them collect money from their clients and make payments to their clients and employees on their behalf,” he said. “The idea really is that whatever they need from us, we should be able to give. If credit is what they need, we will evaluate it fairly when the need arises. But we don't lead and push credit into this segment,” Bhatia said. Also read | IFC, Axis Bank partner on $500 mn blue finance loan for green projects In September, Axis Bank launched its corporate credit card suite for startups, aimed at helping startups streamline travel, vendor, and other official expenses. The company has also forged a partnership with TEAM (Tech Entrepreneurs Association of Mumbai) to combine its financial expertise with TEAM’s resources and industry knowledge to help Mumbai’s startup ecosystem.
If you're a meat lover, a big, juicy steak seared to perfection can deliver ultimate satisfaction. With the right equipment and know-how, any home chef can learn . But if you'd rather let someone else do all the work — let alone the dishes — the steak dinner of your dreams is worth an excursion to somewhere a little (or a lot) fancier than your usual hangouts. Even the kind of home cook who has a favorite meat thermometer and can tell a medium-rare steak by touch will happily leave the cooking to an expert for a special meal or celebration. As , diners are also flocking to trendy bistros and classic white-tablecloth restaurants that offer steaks worth the price tag. However, if you don't dine out at The Ritz every night, all this talk of tablecloths and bistros might seem a little intimidating. Never fear — the quick-to-judge servers of legend are largely found only in tales of restaurants past. In modern eateries, customer service is the name of the game. Still, there are several tips, hints, and unspoken rules that are good to know when going out for steak — including things you should never say when ordering it. 'I'd like my steak done medium plus' When a server asks how you'd like your steak done, your options are rare, medium rare, medium, medium well, or well done. Each level of doneness is defined by a specific range on a meat thermometer, although only experienced chefs may possess the almost-magical talent for getting it right every time. How long it takes a steak to reach each level depends on the cut of beef, the individual steak's size and thickness, and the heat of the grill. A medium-rare steak, for example, should have an interior temperature of 130 to 135 degrees Fahrenheit; a medium one, between 140 and 145 degrees Fahrenheit. For a 6- to 8-ounce steak, the difference between medium-rare and medium is determined by a minute or so on the grill. Ordering a steak done "medium plus" doesn't signal to the server that you are a person of such exquisite taste that the difference of 30 seconds' cook time is a deal-breaker. Your server probably hears something more like, "I don't understand how a restaurant kitchen works, and I'd really like to annoy the chef." Chefs and servers tend to concur that any "plus" order will likely be cooked to the higher temperature in the range. If you order a medium plus steak, it will almost certainly be served medium well. And it will be just fine. 'What steaks are trending right now?' Social media can be a great way of learning about new restaurants or dishes you've never tried. If someone you follow has posted photos of a gorgeous steak from a restaurant where you're dining, go ahead and ask your server about it. If the pic is of a seasonal special or something else that's no longer on the menu, the server can help guide you to something you'll enjoy, and it's worthwhile to follow that advice — because spending big bucks on a steak just for an Instagram post isn't your best dining option. We're not going to hate on anyone for ordering something just because it looks neat online. However, maybe make it a $7 fancy latte, not a $1,000 filet mignon wrapped in gold leaf at a blingy Vegas restaurant. Without a doubt, photos of a beautiful steak fit for a James Bond villain are eye-catching, and perhaps for a few minutes, . But paying for a chef to apply gold — or any such gimmick — to even the tastiest of steaks will likely result in your receiving insufficient bang for the buck. A properly prepared steak is timelessly delicious, and needs no trendy embellishments. 'I'd like the steak tartare well done' Steak tartare is one of . It's prepared from high-quality raw steak — typically beef tenderloin or top round — that's minced and mixed with capers, shallots, or other flavorings, and scooped onto crusty bread, toast points, or even potato chips. But whatever you scoop it onto, the steak is always raw. Asking for it to be cooked is like telling a sushi chef you'll have your sashimi grilled. Gourmets may mock people who order steak tartare this way, although a server would most likely just be confused, and worried about how you'd react to being gently corrected. Here's the thing: No server worth their apron minds helping diners to understand everything on offer. It's good customer service, which pays off in the form of better tips and the satisfaction of helping a fledgling regular find their new favorite dish. The terminally shy or introverted diner may wilt at the idea of asking to have French-cuisine terminology explained, fearing it will make them look foolish if they don't know their boeuf bourguignon from their Chateaubriand — let alone what they're getting into when ordering steak tartare. In fact, boldly ordering something you may not enjoy, particularly at fine-dining prices, is a much worse look. Instead, pregame by checking out menus online. That way, you can look up any unfamiliar terms ahead of time, minimizing awkward surprises at the table. 'I'll need lots of A.1. Sauce with my steak' You may wonder why asking for A.1. is a faux pas. After all, isn't it a steak sauce? Well ... kind of. In fact, while this iconic product's label called it "steak sauce" for many years, during the past decade the bottle is simply labeled "original sauce" as part of a marketing push to encourage customers to slather it on a wide range of foods. Commercial steak sauces were largely formulated to dominate or even disguise the taste of a lackluster cut of meat. Heavy on notes of salt, acid, and sugar, old-school steak sauce could probably make a gym sock palatable, and that's actually part of the problem here. A nice cut of steak has the potential to be truly transcendent when properly aged, seasoned minimally, and cooked over high heat to ideal doneness. Imagine you're the chef who selected this cut for the menu, lovingly prepared it, and sent it out to a diner ... only to have the customer douse it in a store-bought concoction laden with vinegar and corn syrup. Can you see how that might be a little insulting? Instead, look for sauce pairings on the evening's menu. Perhaps a velvety peppercorn sauce is offered over a tender filet. Meanwhile, at a Latin–influenced restaurant, the chef may insist that . If you're unsure of what you'd enjoy, ask your server for guidance. 'Can you heat up the blue steak?' While not quite eliciting the level of cringe as ordering a broiled tartare, asking to have a blue steak heated through is another sign that you might be following trends rather than your own tastes. In the past couple of years, countless videos have appeared on social media featuring blue steak. One of the first things you'll notice upon viewing such vids is that the steak really isn't blue at all. Which makes sense, because if you think about it for a minute or two (which is also the amount of time a blue steak is cooked per side), raw steak isn't blue. But it can be a deep red-purple, which is the proper color of the cold, almost-raw center of a steak cooked blue. Guidelines for preparation vary slightly, but many chefs agree that a blue steak should be seared in an extremely hot pan for a minute or two per side, until the outside is nicely browned and the interior barely cooked, shading to raw at the center. This level of doneness equates to an internal temperature of 115 to 120 degrees Fahrenheit. So, is it safe to eat? The answer is yes ... almost certainly. A high-end restaurant will use only the freshest cuts, and should observe meticulous food safety. A proper sear to all surfaces — including the steak's sides — will kill off bacteria lurking on the meat's exterior. Nonetheless, the USDA recommends serving all steaks cooked medium at minimum. 'I'll take the filet, but with just a few changes' Ordering off-menu is one of those things that is supposed to make you sound sophisticated and in-the-know. All too often, though, it can make you sound like you're more accustomed to In-N-Out Burger than fine dining. Which is no dig at secret-menu items at In-N-Out ... but when ordering a $75 steak, you should trust the chef. Whether through years of culinary school, consistent five-star reviews, or likely both, the chef at a fine-dining eatery has developed a crowd-pleasing repertoire. But what about just a few little tweaks to make something on the menu just absolutely perfect, according to your exacting tastes? Still no. What may seem like small changes to you can be a real hassle for a busy kitchen. A request to substitute capers for peppercorns can throw off a busy line. Many chefs just refuse — but even if they say yes, that dish likely isn't going to get the loving care it deserves. Also, restaurant management may be reluctant to grant this request out of concern that images of off-menu items may be posted online, which can snowball into more orders for the same doctored dish. Of course, this doesn't apply to anyone with food allergies, or for very minor changes like having the sauce on the side. Let your server know about any food sensitivities, and ask them to recommend options. 'And make it quick' A good steak dinner should be a luxurious experience, so don't try to rush it. Anyone who's worked in an even slightly fancy restaurant will tell you that behind every "and make it quick" lurks a "prioritize my meal ahead of everyone else's." Making the front end of a restaurant seem calm and effortless takes a lot of effort from servers, bussers, and hosts. Making a busy kitchen run efficiently is equally difficult, it might just involve more yelling, depending on the restaurant. Issuing this kind of prima-donna directive can only result in resentment from every employee in the eatery. Cooking a sizable steak to medium takes at least 20 minutes, not counting the time it needs to rest after coming off the heat before plating. Asking for this to be rushed so that you can make a Broadway show is basically an impossibility. If you're in a hurry to catch a flight or a movie, but absolutely must get your beef fix first, stop by one of the , and save the upscale steakhouse experience for when you've got the time to fully appreciate it. 'What's your daily-special steak today?' Here's the thing about specials — sometimes they can, in fact, be a truly special experience. Other times, not so much. Done right, a special dish is something the chef crafts to take advantage of seasonal produce, or when some unexpected culinary wonder shows up from a trusted supplier. If the kitchen's favorite woodland forager appears with a basket of fresh ramps or rare wild mushrooms, those are going on the menu. Similarly, if the chef can order enough of a less-common cut (like a bavette or hanger steak) to add it to the menu, it'll likely by offered as a one-night-only special and priced accordingly. Unfortunately, these are exceptions, and otherwise you should avoid the specials. Why? Well, oftentimes a daily special is meant to move ingredients that have been sitting in the walk-in cooler a little too long, and even in the swankiest of joints, servers are encouraged to push them. The steak might still be delicious, but there's a decent chance that you'll end up eating something that might otherwise have been tossed a day or two later. 'Bring me a salt shaker' As with steak sauce or (shudder) ketchup, asking for salt can be a rookie move. In restaurants that take pride in serving high-quality steaks, the chefs are going to season your meal to what they consider perfection. One thing to take into account is that in an upscale restaurant, the chef and the sous chefs are tasting and seasoning dishes throughout the cooking process, often using kosher salt that is easier to handle due to its larger grains. Thus, in a well-run kitchen, the meat should come to you perfectly seasoned, with a finished taste that no amount of table salt can deliver after the fact. In addition, restaurants tend to see salt and pepper shakers as high-maintenance germ vectors. Nonetheless, the temperamental chef who storms out of the kitchen to berate unsophisticated diners as they shake some salt on their meal is largely the stuff of legend. If you have a bite or two and just really won't enjoy your meal without another dash of salt, go ahead and ask for a salt shaker. Better to (very slightly) insult the chef than not enjoy your steak to the fullest. 'I'd never drink white wine with steak' The culinary rule of thumb that red wine pairs well with beef and white wine goes with chicken or fish is not wrong ... it's just not the entire story. Indeed, you can rarely go wrong pairing a big, bold red with a big, rich steak. The flavors suit each other, as the red wine's tannins cut the steak's fatty mouthfeel, and the succulent meat mellows the wine's dryness. However, wine drinkers are more sophisticated than ever, and wine lists tend to carry a more diverse selection of regional and specialty wines than in days gone by. Options for an unusual but sophisticated pairing abound, so in that case, you can safely consider ordering a white wine with your steak. White wines can offer their own bold flavor profile, and lend themselves to fine-tuning your pairings. A rich, oaky chardonnay, for example, has an acidity that pairs well with a piquant steak au poivre. With an Argentinian steak, an imported Sémillon's robust body and richness plays well with chimichurri. For a full-flavored white that can stand up to even a dry-aged T-bone, an older bottle of Rioja blanco offers surprisingly nutty, honeyed flavors. If you tend to prefer white wines, or are just looking to try something new, ask the server or sommelier to recommend the right wine for your particular order. Or just lean into the luxury and spring for a nice bottle of Champagne. You'll rarely go wrong with the bubbly. 'Your biggest tomahawk steak, please' The tomahawk cut is a bone-in ribeye, generally a massive steak that's enough to serve at least two people. That bone is a serious chunk of rib, resulting in a presentation that would gain a hearty "yabba-dabba-doo!" from Fred Flintstone. Ribeye has long been a popular cut for its flavor, luxurious marbling, and hefty weight. The tomahawk variant has skyrocketed in popularity with the growth of social media, because whether it's wrapped in gold leaf or served like a weapon on a plate, it just looks cool. As steak goof-ups go, ordering the biggest size of this is a pretty minor one, provided you know what you're getting. Which is, a steak that's priced by the pound, with much of the usual ribeye meat carved off and the weight of a huge bone chunk jacking up the price. Add the fact that this is a specialty cut that the restaurant probably paid top dollar for, only to pass that cost along to you. Even without the bling, you can end up paying $1,000 for an oversized Japanese Wagyu tomahawk steak at a high-end restaurant. A less-exclusive spot may easily still charge $150 for a tomahawk, even when the ribeye without the bone is on their menu for half the price or less. Some insist that a bone-in steak is always more flavorful, but is it flavorful enough to be charged double? We're skeptical. 'I'd like my steak well done' Ordering a steak well done is one of the few things that's almost universally guaranteed to make you look like an ignoramus. Indeed, this is frequently cited as the biggest mistake you can make ordering a nice cut of beef, so listen up. In fact, listen to Anthony Bourdain, a man who knew his way around a restaurant kitchen. Bourdain repeatedly warned that restaurants reserve their worst cuts of meat for customers who order it well done, because after it's been cooked that thoroughly, the meat's imperfections are imperceptible. What if you really, really want your steak served the color, texture, and tastiness of shoe leather? As a point of pride, chefs may be disinclined to cook a dish in a way that they feel will ruin it, but in most cases customer service wins out over the desire to outright refuse. To avoid this ethical quandary altogether, compromise by ordering steak medium well. Your steak will only be slightly pink at the center, nobody will mock you behind your back, and the subpar meat that Bourdain warned about will stay in the kitchen. And if you cut into your steak and just really can't handle what you see, it's okay to send it back and ask for the chef to give it another minute or two on the grill. RecommendedA path to economic growth and national unity Cultural heritage is the soul of a nation and a bridge that connects its past with its present while shaping its future. In Pakistan, this heritage is a treasure trove of ancient wonders, vibrant traditions, and unique customs. Each element of this legacy serves as a reminder of who we are and the heights we can achieve. Pakistan is blessed with a wealth of historical landmarks. The ruins of Mohenjo-Daro echo the grandeur of the Indus Valley Civilization, while the Buddhist relics in Taxila narrate timeless stories of peace and wisdom. The majestic Badshahi Mosque in Lahore stands as a testament to Mughal magnificence. These monuments are far more than just structures; they are fragments of history frozen in time. Cultural heritage, however, extends beyond architecture. It pulses through the melodies of music, the rhythm of dance, and the depth of poetry. The soulful verses of poets like Bulleh Shah and Shah Abdul Latif Bhittai have transcended centuries, resonating with audiences to this day. Traditional dances, such as the Pashtun Attan and Sindhi Jhumar, foster a sense of community, while handicrafts like Balochi embroidery and Multani pottery showcase artistic mastery. This cultural richness is a unifying force, highlighting the beauty of Pakistan’s diversity. Each province adds its unique color to the national tapestry. Punjab is known for its joyous Basant festival and Sufi shrine celebrations, Sindh for its vibrant Ajrak and Tharparkar’s folk melodies. Khyber Pakhtunkhwa offers soulful Pashto poetry and exemplifies resilience, while Balochistan boasts ancient craftsmanship and storytelling traditions. Despite its value, Pakistan’s cultural heritage faces significant threats. Urbanization has engulfed many historical sites, while climate change and pollution have taken a toll on ancient landmarks. Neglect and insufficient funding exacerbate these challenges, and many traditions are slowly fading as younger generations lose touch with their roots. Protecting cultural heritage is not just a moral obligation; it is vital for national identity, pride, and even economic growth. Heritage tourism is a thriving industry worldwide, and countries like Italy, Egypt, and Turkey have built robust economies around their cultural attractions. Pakistan has the same potential. Its UNESCO World Heritage Sites such as Mohenjo Daro, Taxila, and the Makli Necropolis have universal appeal. With improved infrastructure, these sites could attract countless visitors. Essential upgrades, including better roads, accommodations, and guided tours, would greatly enhance the tourism experience. Promotion plays a crucial role in drawing global attention. Pakistan must showcase its rich heritage through social media campaigns, documentaries, and international cultural events. Modern tools like virtual reality and digital archives can make these treasures accessible to a global audience. Not only would this generate revenue, but it would also improve Pakistan’s global image. Cultural festivals offer another opportunity to foster unity and attract tourists. Events like the Lok Virsa Mela celebrate Pakistan’s diversity and provide a platform for artisans and performers. These festivals also bridge the gap between urban and rural communities. Supporting local craftsmen is equally important. These individuals preserve traditions through their artistry, and financial assistance or training can ensure their survival. Exporting traditional crafts like carpets, jewelry, and pottery can also boost the economy while sharing Pakistan’s stories with the world. Education is a key element in preserving heritage. Schools should integrate local history and culture into their curricula. Field trips to historical sites and participation in traditional activities can instill pride and a sense of responsibility in younger generations. Cultural heritage also promotes harmony, transcending ethnic and linguistic barriers. Folk music and dance are universal languages that unite people, while festivals create bonds that are stronger than differences. Tourism, in turn, fosters international goodwill. Visitors leave with lasting memories of Pakistan’s hospitality, becoming ambassadors of its charm. This soft power is invaluable for enhancing Pakistan’s standing on the world stage. Despite its immense potential, developing foreign tourism in Pakistan is a formidable challenge. Concerns about safety, inadequate infrastructure, and poorly maintained roads deter travelers. Airports often fail to meet global standards, and much of Pakistan’s beauty remains hidden from the world. Overcoming these hurdles requires decisive action, including enhanced security, modernized infrastructure, and strategic promotion. Only then can Pakistan truly claim its place as a global tourist destination. In 2022, the travel and tourism sector contributed 5.9 percent to Pakistan’s GDP and generated 4.2 million jobs, as reported by the World Bank Group and the World Travel and Tourism Council. Despite these figures, the sector’s potential remains underutilized, considering the country’s rich array of tourist destinations. Visitor spending in Pakistan reached $16 billion in 2022, with projections indicating this could grow to $30 billion by 2033, signaling significant opportunities for future expansion in the tourism industry. Preserving cultural heritage is about more than safeguarding the past. It is about honoring ancestors, inspiring future generations, and building a bridge to tomorrow. By cherishing its cultural wealth, Pakistan can achieve not only economic progress but also social harmony. Heritage is more than history; it is identity, pride, and limitless potential. Pakistan’s cultural heritage is its most valuable asset. Let us protect, celebrate, and share it with the world. The writer is Director of the Institute of Humanities and Arts, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan Save my name, email, and website in this browser for the next time I comment. Δ document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() );WEST PALM BEACH, Fla. (AP) — President-elect Donald Trump said Saturday he intends to nominate real estate developer Charles Kushner , father of Trump’s son-in-law Jared Kushner, to serve as ambassador to France. Trump made the announcement in a Truth Social post, calling Charles Kushner “a tremendous business leader, philanthropist, & dealmaker." Kushner is the founder of Kushner Companies, a real estate firm. Jared Kushner is a former White House senior adviser to Trump who is married to Trump’s eldest daughter, Ivanka. The elder Kushner was pardoned by Trump in December 2020 after pleading guilty years earlier to tax evasion and making illegal campaign donations. Prosecutors alleged that after Charles Kushner discovered his brother-in-law was cooperating with federal authorities in an investigation, he hatched a scheme for revenge and intimidation. Kushner hired a prostitute to lure his brother-in-law, then arranged to have the encounter in a New Jersey motel room recorded with a hidden camera and the recording sent to his own sister, the man’s wife, prosecutors said. Kushner eventually pleaded guilty to 18 counts including tax evasion and witness tampering. He was sentenced in 2005 to two years in prison — the most he could receive under a plea deal, but less than what Chris Christie, the U.S. attorney for New Jersey at the time and later governor and Republican presidential candidate, had sought. Christie has blamed Jared Kushner for his firing from Trump’s transition team in 2016, and has called Charles Kushner’s offenses “one of the most loathsome, disgusting crimes that I prosecuted when I was U.S. attorney.” Trump and the elder Kushner knew each other from real estate circles and their children were married in 2009. Tucker reported from Newtown, Pennsylvania.
South Korean President Yoon Suk Yeol's brief imposition of martial law marks a new warning for the worldwide fragility of democracy, even in a country hailed as a model of political transformation. Yoon's overnight attempt to shut down political activity, censor media and lock out opposition lawmakers stunned South Korea's longtime ally, the United States, which said it had no advance warning and issued a statement of concern. South Korea's transition to elected rule since a mass uprising in 1987 had been seen as so thorough that the United States increasingly spoke of its ally as a global partner. Meanwhile, Seoul billed itself as a new, ideal hub for international media as China clamped down on Hong Kong. President Joe Biden had even chosen Yoon as the host in March of his final Summit for Democracy -- a signature initiative of the outgoing US leader, who sought to champion liberal values globally, in an unstated repudiation of Donald Trump, who returns to the White House next month. But observers, while stunned by Yoon, said there were warning signs. Danny Russel, a top US diplomat for Asia under former president Barack Obama and who earlier served in South Korea, pointed to the deadlock in parliament where the opposition repeatedly sought impeachments against Yoon's administration. Yoon's move "was a complete surprise to me (but) yes, there were very obvious structural forces at work," he said. "There is a radically polarized political scene in Korea. The opposition has been pursuing scorched-earth political obstruction tactics," he said. But he pointed to the quick, large-scale protests that erupted after Yoon's declaration as a sign of a vibrant civil society ready to defend democracy. "One certainly would hope that this would serve as a wake-up call to both the ruling conservative party and the progressive opposition that both sides have gone too far and that there needs to be some process of reconciliation, of dealing with legitimate differences and grievances." Yoon himself had earlier shown signs of authoritarianism. In a national address last year, Yoon raged against supposed communists who have "disguised themselves as democracy activists, human rights advocates or progressive activists." A prosecutor, Yoon narrowly won the 2022 election on a platform of economic reform and advocated close ties with the United States as well as historic rival Japan. But his popularity swiftly slid and the opposition won the National Assembly. Celeste Arrington, a Korea expert at George Washington University, noted that Yoon had never held elected office before and had become increasingly frustrated. "This is really an extreme move that may signal, I think, the president's lack of political experience," she said. She said that martial law showed "some cracks in democracy" but that the quick reversal "gives me hope in the health and strength and vibrancy of democracy in South Korea." Bruce Klingner, a senior research fellow at the conservative Heritage Foundation, expected Yoon's career to be over after attempting martial law, which constitutionally can only be imposed for wars or other emergencies. "Yoon's action is a damning reversal to decades of South Korean efforts to put its authoritarian past behind it," he said. The number of democracies worldwide soared starting in the late 1980s as the Soviet Union collapsed and student-led uprisings brought reforms elsewhere. But globally, democracy has been in retreat for the last 18 straight years, according to the Washington-based group Freedom House, which promotes political liberty. Democratically elected leaders have taken increasingly authoritarian steps in countries as diverse as India, Turkey and Hungary. V-Dem, another closely watched democracy index, had most recently ranked South Korea third in Asia after Taiwan and Japan. In the United States, Trump has rejected long-held norms, refusing to accept he lost to Biden four years ago -- culminating in his supporters violently rampaging through the US Capitol. Trump's rejection of democracy ultimately worked out for him: campaigning on the rage of 2020, he won last month's election. But experts said Yoon's power play -- and its reversal -- could in fact show a victory for democratic values. "Yoon is a deeply unpopular and ineffectual leader, but there was nothing I saw of people being dissatisfied with the way government runs," Alan Yu, a senior vice president at the left-leaning Center for American Progress, said after a recent trip to Seoul. Darcie Draudt-Vejares of the Carnegie Endowment for International Peace, said that with the swift response to Yoon, "this crisis may ultimately strengthen Korean democracy by reaffirming civilian control and demonstrating institutional resilience." sct/nro
NoneIt took just a minute for Gov. Glenn Youngkin and his partner from Feed More's “Wednesday A-Team” volunteer group to plate two dozen portions of a baked macaroni and cheese dish on Wednesday’s shipment for Meals on Wheels programs from the Northern Neck to Southside Virginia. And the trays to be filled kept coming, along with the pans full of food. “The line doesn’t stop,” Feed More volunteer Brenda Johnson said, allowing that the governor did all right for a newcomer to the nonprofit dedicated to relieving hunger in Central Virginia. He, she and the two volunteers plating broccoli, the man dishing out tomato salad and the woman shifting the steady flow of packaged meals onto a trolley to be wheeled into a freezer before they were to be loaded on some of Feed More’s trucks, were playing key roles in an intricate chain. It brings donations from supermarkets, food processors and individuals across the region to people in need in a region that stretches from just west of Williamsburg to just south of Fredericksburg to just east of Charlottesville and then down to the North Carolina state line. Virginia Gov. Glenn Youngkin volunteers with nonprofit group Feed More in Henrico County, Wednesday, Dec. 4, 2024. “The logistics here are just amazing,” Youngkin said. Feed More’s new Henrico County facility includes a warehouse that can stack pallets on five levels — this makes for faster flow of food, since the old warehouse on Rhoadmiller Street in Richmond could only handle two levels. That meant a lot of taking down pallets, taking a few items off and then repacking and replacing them, CEO Doug Pick said. Now Feed More’s warehouse crew can pack smaller pallets, targeting food for specific destinations on separate pallets. “We’re three times more efficient,” Pick said. But the real heart of the operation — which moves food through about 255 agencies, most of which goes for people who face a sudden food emergency, such as no money for groceries after a big medical or auto insurance bill — is its volunteers, he said. About 200 a day show up to cook, pack and ship food. “During the holiday season, food insecurity, which is already a worry, becomes even more of an issue,” Youngkin said. “It’s so important for people to volunteer,” he continued “During emergencies, like Hurricane Helene, that’s what we see Virginians do.” Dave Ress (804) 649-6948 dress@timesdispatch.com Stay up-to-date on the latest in local and national government and political topics with our newsletter.
No. 13 seed Tarleton State wins inaugural FCS playoff game, beats Drake 43-29Every year, millions of travelers share their impressions of their favorite countries and cities, forming ratings of the most popular tourist destinations. Travel preferences change, but some places remain consistently attractive to visitors. The Wanderlust Reader Travel Awards 2024 announced the winners in 22 categories, where the choice of more than 168,000 participants became the basis for summarizing the results. OBOZ.UA offers to find out about the countries, cities, and regions that topped this year's ratings. The most desirable countries: Australia, Canada, and Japan For the third time in four years, Australia has won the title of the most desirable country in the world, thanks to the rich culture of indigenous peoples and unique natural landscapes. Travelers appreciate Australia for its combination of modern megacities and remote wilderness areas. Canada was awarded silver in the ranking, and Japan won the bronze medal for its combination of traditional culture and modern technology. European leadership: Italy and Croatia Italy has once again confirmed its status as the most popular country in Europe. In addition to the famous Venice and Florence, lesser-known places attract the attention of tourists: Bologna, Matera, and Umbria. Croatia, which received silver, offers tourists fabulous landscapes of the coast and islands. The bronze award went to France, a traditional center of culture and gastronomy. The most attractive cities in the world: Tokyo, Singapor,e and Rio de Janeiro Tokyo has become the leader among the most attractive cities in the world for the first time. This city fascinates with its combination of ancient temples and modern skyscrapers. The silver prize went to Singapore with its futuristic architecture, and the bronze to Rio de Janeiro with its world-famous carnivals and beaches. The best European cities: Madrid and Istanbul Madrid won gold among European cities thanks to the opening of the Gallery of Royal Collections, which added to its cultural importance. Istanbul won silver for its unique status as a city on the border of Europe and Asia, and Dubrovnik, with its medieval architecture, received a bronze award. The most desirable regions of the world: Galapagos Islands and the Greek Islands The Galapagos Islands have become the most attractive region in the world, offering unique opportunities for observing rare animals. In Europe, the Greek islands, are known not only for their beauty but also for sustainable tourism, for example, cars are prohibited on Hydra. The best islands: Sri Lanka and Malta Sri Lanka has risen to the top of the ranking for the first time thanks to its new Pekoe Trail, a hiking route that runs through tea plantations. In Europe, Malta took the gold with its rich historical heritage and natural beauty. A new tourist destination Uzbekistan, as part of the Silk Road, won gold in the Best New Destination category for the first time. Samarkand and Bukhara continue to fascinate with their history and architecture, and the country's natural landscapes only add to its appeal. Gastronomic leader France has once again confirmed its dominance in the field of gastronomic tourism. From Michelin-starred restaurants to traditional village markets, the culinary culture of this country remains unsurpassed. Subscribe to the OBOZ.UA channels in Telegram and Viber to keep up with the latest events.
Season 18 of “The Real Housewives of Orange County” concludes on Bravo this Thursday, Nov. 21 at 9 p.m. ET/8 p.m. CT with a new episode. The show can be streamed on platforms like FuboTV and DirecTV Stream for free, if you can’t watch the new episode with cable on TV. Both platforms offer a free trial for new users interested in signing up for an account. Sling is available as well for streaming. You can also stream it the next day on Peacock . “They may live in the lap of luxury, but life isn’t always perfect for the women who reside in one of the wealthiest enclaves of the U.S.,” FuboTV said in a description of the series. “They continue to focus on living large; plastic surgery, working out, shopping, drinking, dancing, and dining out top their agendas.” The new episode is titled “Reunion Part 3,” according to FuboTV, which added in a description “The reunion concludes with a heated faceoff between Shannon and Alexis; Tamra and Shannon discuss the future of their friendship; the ladies react to unseen footage of John’s interview.” How can I watch the newest episode of “The Real Housewives of Orange County” for free? Viewers looking to stream can do so by using FuboTV , Sling or DirecTV Stream . Both FuboTV and DirecTV Stream offer free trials when you sign up, and Sling offers 50% off your first month. You can also stream it the next day on Peacock . What is FuboTV ? RECOMMENDED • masslive .com How to watch the new season of MTV’s ‘Love & Hip Hop: Miami’ for free Nov. 18, 2024, 6:00 p.m. Linkin Park 2025 World Tour: Where to buy tickets to show in Boston Nov. 15, 2024, 4:59 p.m. FuboTV is an over-the-top internet live TV streaming service that offers more than 100 channels, such as sports, news, entertainment and local channels. What is DirecTV Stream ? The streaming platform offers a plethora of content including streaming the best of live and On Demand, starting with more than 75 live TV channels. DirecTV also offers a free trial for any package you sign up.RAINN Named Winner of 2024-2025 Amazon Web Services IMAGINE Grant for Nonprofits
NoneApiaries abuzz over ruling against widening cross-border trade in live honeybeesU.S. stocks closed at more records after Donald Trump’s latest talk about tariffs created only some ripples on Wall Street. The S&P 500 rose 0.6% to reach another all-time high. The Dow Jones Industrial Average added 0.3% to its own record set the day before, while the Nasdaq composite rose 0.6% as Big Tech stocks helped lead the way. Stock markets abroad saw mostly modest losses, after President-elect Trump said he plans to impose sweeping tariffs on Mexico, Canada and China as soon as he takes office. U.S. automakers and other companies that could be hurt particularly by such tariffs fell. On Tuesday: The S&P 500 rose 34.26 points, or 0.6%, to 6,021.63. The Dow Jones Industrial Average rose 123.74 points, or 0.3%, to 44,860.31. The Nasdaq composite rose 119.46 points, or 0.6%, to 19,174.30. The Russell 2000 index of smaller companies fell 17.72 points, or 0.7%, to 2,424.31. For the week: The S&P 500 is up 52.29 points, or 0.9%. The Dow is up 563.80 points, or 1.3%. The Nasdaq is up 170.65 points, or 0.9%. The Russell 2000 is up 17.64 points, or 0.7%. For the year: The S&P 500 is up 1,251.80 points, or 26.2%. The Dow is up 7,170.77 points, or 19%. The Nasdaq is up 4,162.95 points, or 27.7%. The Russell 2000 is up 397.23 points, or 19.6%.
