Latest news with #Brie
Yahoo
6 days ago
- Entertainment
- Yahoo
Cumbrian care home to celebrate National Cheese Day
A Cumbrian care home is celebrating National Cheese Day with a cheese and wine party. HC-One's Winters Park Care Home in Penrith will be rolling out the red carpet for the community to join them for a day of cheese and wine tasting. The event aims to highlight the diverse world of cheese, from its wide-ranging varieties to its rich flavours and textures. Winters Park Care Home residents enjoying a previous National Cheese Day event (Image: Supplied) Residents and visitors will have the chance to sample an assortment of cheeses, including blue cheese, Brie, and cheddar, paired with crackers and a selection of wines. The day will also feature classic karaoke performances by residents and staff, adding an extra layer of entertainment to the festivities. The celebration promises to be a memorable one for residents, allowing them to discover new cheese varieties and relish in familiar favourites. Founded in 2011, HC-One is the largest provider of adult social care in Great Britain. A Winters Park Care Home resident on National Cheese Day (Image: Supplied) The organisation operates more than 280 homes across England, Wales, and Scotland. The company provides a range of services, including residential, dementia, and nursing care. A spokesperson for HC-One said: "For everyone at HC-One, kindness is more than a word, it's a belief that caring for people means caring about what matters most for them. also collaborates with health and social care professionals as part of its mission to enhance dementia care."
Time Out
30-05-2025
- Entertainment
- Time Out
A Bosque has opened in Casa da Guia with cheese and charcuterie boards (and lots of music)
Casa da Guia has just welcomed a new resident. Meet Bosque, currently in soft opening since mid-May, with an official launch slated for June 3rd. It's the latest neighbour to the Amazonian jungle vibes of Palaphita and the brainchild of influencer Rui Figueiredo, alongside co-founder Samuel Castro. Three years ago, the duo launched Pastaça – a fresh pasta grab-and-go concept served in a bowl. Rui Figueiredo is also the name behind DoCereal, a brand specialising in seeds. "On a visit to Casa da Guia, we noticed a patch of woodland – a bit of forest that had been left untouched, completely abandoned," Rui tells Time Out Cascais, recalling how Bosque came to life. "I looked at it, sat down with the management and pitched the idea of bringing Pastaça here." But Casa da Guia was already home to a solid Italian restaurant. "So I took a bit more time to think, explored the space further, and when I realised the view was truly something special, I decided to create a new concept – one that reflects products I love and that come from my own region: I'm from the Serra da Estrela area." The stars of the menu are the Bosque Board (€26), piled high with farinheira, chouriço, secretos, Brie, Serra cheese, olives, bread and presunto; the Grill Board (€14), featuring farinheira, morcela and chouriço; and the Cheese Board (€14), a rich spread of creamy Serra cheese, Brie, goat's cheese, jam and olives. Another solid option is sandwiches. The Bosque Sandwich (€12) is a hearty combo of secretos, Brie, farinheira and chouriço; there's also a suckling pig sandwich (€11.50), a secretos sandwich (€9.50), and even a suckling pig plate (€17). Try the ham croquettes (€2.50 per piece), the suckling pig rissoles (€2.50 per piece) or the oysters (€12 for six pieces). Rui Figueiredo says that they are introducing salads to the menu for those looking for a light, fresh meal with a privileged view of the Atlantic. And of course, there's no shortage of drinks to go with it, including the house sangrias: piña colada (€20 for one litre, €28 for two), apple (€18 for one litre, €26 for two), or sparkling wine (€18 for one litre, €26 for two). 'Alongside great food and drinks, we're planning themed events with both individual and group tables,' says Rui Figueiredo. 'We'll have regular live music – DJs, samba circles, cante alentejano nights, fado, and wine tastings. We want to be versatile enough that a guest can come to us and say, 'I'm throwing a birthday for 30 or 40 people, I want a themed night with this kind of music, performed live' – and we'll make it happen. We'll plan it, set a budget and get it going.' Right now, there are 95 seats available, but in the evenings – especially when the music's on – the vibe will shift to something more relaxed, where people can stand, chat over drinks, and maybe even have a little dance. 'We'll also have a dedicated area for shisha, and yes – the space is pet friendly too.' Still in its early days, the team is open to customer feedback and flexible about how the project evolves. 'It's the public who tells us what they want,' says Rui. 'We can add items to the menu or, for example, tweak the opening hours – which for now are still provisional. We have a direction, of course, but it's all still adaptable.'
Indian Express
21-05-2025
- Science
- Indian Express
Why mushrooms have magical stories spinning around them
It really is like magic: one morning there's nothing on the grass, the next morning, you spot this delicate, silvery grey umbrella-like structure standing on a slim stalk. A look around and you spot a couple more. And the following morning, they vanished! No wonder mushrooms (and toadstools) have all those fairy stories humming around them! They are of course, a form of fungi that — along with yeast and mold — form an enormous family of micro-organisms that, separated by a billion years from plants and animals, are neither. However, in ways mushrooms resemble both, though they are closer to animals! Like plants, fungi cannot travel and obtain nourishment through an underground network of thread- like roots called hyphae. And like animals, they cannot make their own food via photosynthesis but have to depend on obtaining it second-hand from those that do. Much remains unknown about this vast clan. So far some 1,48,000 species have been identified (out of a possible total of between 2.2-3.8 million), of which 8,000 are known to be harmful to plants and 300 pathogenic to us. But the good that they do far outweighs the bad. Fungi in various forms (along with bacteria) are principal decomposers of dead organic material, turning them back into nutrients like phosphates and nitrates that are vital for plants. Our planet would be buried under dead, rotting organic material otherwise; a hotbed of disease and infection. Also, fungi recycle carbon and other vital elements into the ecosystem. Along with plants, fungi, in a process called soil carbon sequestration, capture carbon from the atmosphere and store it in the soil for hundreds of years, improving soil fertility and reducing the amount of carbon in the atmosphere. They can be deadly (the death cap mushroom aka Amanita phalloides), delicious (truffles), nuisances (ringworm) and life savers. Penicillin is a mold, and has saved millions of lives, and yeast has been used for millennia to leaven bread and cakes and in the making of beer, brandy, whisky and rum! We'd have no Camembert or Brie without them. Less toxic mushrooms like the fly agaric — when cooked — have been used for 'recreational' purposes, giving people, and especially pop-stars, hallucinogenic highs. Mushrooms have been used as a food source on a commercial scale and have numerous health benefits, as they are rich in Vitamins B, C, D as well as in phosphorus, potassium, calcium and protein. Six per cent of edible mushrooms have medicinal qualities and can help boost our immune system. Some species are known to be anti-diabetic, inhibit tumour growth and AIDs. Some fungi can even decompose and degrade pollutants in the atmosphere such as plastics and petroleum-based products as well as personal care products. By enriching the soil and working as bio-pest controllers, they can encourage the growth of forests in degraded areas. The underground network of hyphae of mycorrhizal fungi deals with plants and trees (as many of 90 per cent of all plants are so involved) to reach beyond the plant's root network and obtain nourishment for the trees in exchange for carbon. They also enable trees to do deals with each other: those with excess nutrients can supply to those in deficit via the hyphae. But they are a selfish species that takes more than they need and deliberately starve their neighbours. This astonishing underground network has been called the wood wide web. They occur in a bewildering variety, from microscopic molds to varnished shelf-like mushrooms, growing on tree trunks and boughs and quaint toadstool 'villages', crouched quietly in the shade. The visible portions of fungi are their fruiting bodies through which they scatter millions of spores into the breeze via their 'gills'. Reproduction can be sexual or asexual. The 'invisible' food gathering part, called the Mycelium, grows underground. Fungi may grow anywhere – on stale bread, damp leather, dead wood, and as I found, in dewy grass as well. The spores of one species of fungus – Ophiocordyceps unilateralis aka the zombie ant fungus – can be a complete nightmare for some species of ants like the carpenter ant. The spores fall on the ant, bury themselves inside its body and then, like an evil hacker, take control of the ant's brain by spreading the hyphae, forcing it to fall out of its nest. They then climb onto a plant of suitable height (around 26 cm) to face the right direction in order to get the right amount of humidity. Now ants are usually hardwired to obey the dictates of the colony and their place in it, so the short-circuiting of this iron-clad system is perhaps something even we should worry about! (Is there a zombie-human fungus out there somewhere biding its time?!) The ant will now clamp onto the stem or leaf with super-bulldog tenacity in a death clasp, while the fungus eats it from the inside. When it is ready to fruit, (and in the final humiliation for the ant), it bursts through the ant's head spreading spores far and wide, sometimes on to other unfortunate ants in the vicinity. The study of fungi is called mycology and it is clear that we have to do a lot more of it! We call them puffballs, fairy rings, shiitake, enoki, magic mushrooms, stinkhorns, button mushrooms et al. While it might be romantic to go wandering about in a damp forest collecting mushrooms, it's better to leave them where they are, and not pan-fry them with a little butter for breakfast. Not even if you are one hundred percent sure they are safe.
Scottish Sun
20-05-2025
- Entertainment
- Scottish Sun
Iconic crisps giant announces two new ‘gourmet' flavours inspired by BBC chef's travels
The new flavours are inspired by French cooking CHIPS IN Iconic crisps giant announces two new 'gourmet' flavours inspired by BBC chef's travels Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) A FAN favourite crisp brand has launched two new "gourmet" flavours in collaboration with a celebrity chef. The two brand new crisp flavours are set to hit UK shelves this summer. Sign up for Scottish Sun newsletter Sign up 3 The flavours are inspired by celeb chef Rachel Khoo's time in France Credit: Kettle Kettle Chips has announced the launch of their two newest flavours, created with help of TV chef Rachel Khoo. New and "sophisticated" the flavours include Brie and Caramelised Onion and Honey Dijon Mustard. Inspired by French flavours the new crisps are already on sale in Waitrose and Morrisons and are set to come to other stores soon. Shoppers will see the crisps on sale in Tesco from June 14 and Sainsbury's will stock them from July 20. The new crisps will retail for £2.65 and will only be available in 130g bags. Inspired by chef Rachel Khoo's time in France the new flavours are being billed as "gourmet." Celebrity chef Rachel has appeared on BBC and Netflix cooking shows. She authored 'The Little Paris Kitchen' bestselling cookbook which launched her to fame in the culinary world. Khoo, who grew up in South London, spent time in France learning to cook after studying at university. She had once worked in PR and marketing before launching her career in cooking. Rachel has since had her own cooking show on BBC, done stints as a judge on 'The Great British Menu' and 'The Great Australian Bake Off'. Now she's working alongside Kettle Chips to bring two new flavours to UK shelves in time for summer. Why are products axed or recipes changed? ANALYSIS by chief consumer reporter James Flanders. Food and drinks makers have been known to tweak their recipes or axe items altogether. They often say that this is down to the changing tastes of customers. There are several reasons why this could be done. For example, government regulation, like the "sugar tax," forces firms to change their recipes. Some manufacturers might choose to tweak ingredients to cut costs. They may opt for a cheaper alternative, especially when costs are rising to keep prices stable. For example, Tango Cherry disappeared from shelves in 2018. It has recently returned after six years away but as a sugar-free version. Fanta removed sweetener from its sugar-free alternative earlier this year. Suntory tweaked the flavour of its flagship Lucozade Original and Orange energy drinks. While the amount of sugar in every bottle remains unchanged, the supplier swapped out the sweetener aspartame for sucralose. Khoo said: "These flavours are a love letter to my time in France where my culinary career began and I learned that great food starts with simple, high-quality ingredients. "I hope these handcooked chips bring as much joy to your taste buds as they do mine." 3 The new flavours were described as "gourmet" Credit: Kettle The new French inspired flavours are made with Kettle Chips "real-food ingredient seasonings." Kettle describes the Brie and Caramelised Onion crisps as "pure indulgence, combining the creamy, nutty notes of brie with the deep, umami-rich sweetness of slow-cooked caramelised onions." While the Honey Dijon Mustard flavour is said to "deliver the perfect balance of sweet and tangy, with the warmth of authentic Dijon mustard mellowed by rich, golden honey." The crisps are made with no artificial ingredients and are even gluten free. Khoo and Kettle Chips' newest creation are already available in some stores and set to hit more in the near future. The new crisps are perfect for a summer picnic and have been described by Kettle as "perfect for any occasion."
Yahoo
15-05-2025
- Entertainment
- Yahoo
Dave Franco & Alison Brie Accused Of Copyright Infringement In ‘Together' Suit
Along with Michael Shanks, the writer and director of upcoming body horror film Together, actor-producers Alison Brie and Dave Franco have been named as defendants in a lawsuit alleging copyright infringement. Other defendants in the suit, filed Tuesday, include WME, which reps Shanks, Brie and Franco, and the film's distributor Neon, which snapped up rights out of the Sundance Film Festival for $17 million in the biggest deal this year out of Park City. More from Deadline First Sundance Deal Near As Neon Emerges From Bidding Battle Near $15M+ WW Deal For 'Together': The Dish 'Together' Trailer: Alison Brie & Dave Franco Take Codependency To A New Level In Neon Body Horror Marvel Studios 'Ironheart' Actress Dominique Thorne Signs With WME The lawsuit (read it here) alleges that Together is a 'blatant rip-off' of Better Half, a 2023 indie written and directed by Patrick Henry Phelan. Phelan, a former New York assistant director and USC MFA graduate, made the film as his feature debut through the production company StudioFest, the sole plaintiff in the suit. A spokesperson for WME called the lawsuit 'frivolous and without merit, adding, 'The facts in this case are clear and we plan to vigorously defend ourselves.' We've also reached out to Neon for comment. According to the filing, the script for Better Half was pitched to Franco and Brie in August 2020, when a casting director sent the material to their agents at WME and approached them for the lead roles. It's alleged that Brie and Franco rejected the offer because 'they wanted to produce the film themselves and have WME package the project with one of the agency's own writers.' StudioFest became aware that Franco and Brie were producing and starring in Together in January 2025, ahead of the film's Sundance launch. 'Together is a blatant rip-off of Better Half,' the suit states. 'Both works center around a couple who wake up to find their bodies physically fused together as a metaphor for codependency. The similarities do not end there. Defendants lifted wholesale creative elements, including but not limited to, plot, themes, characters, dialogue, mood, setting, pace, and sequence of events.' StudioFest is seeking damages and an injunction to prevent further infringement of its copyright. Together follows a couple that wakes up after a bitter argument to discover their bodies have been inexplicably fused together, forcing them to confront the toxic codependency that binds them. The film is slated for release July 30. Best of Deadline Everything We Know About The 'Hunger Games: Sunrise On The Reaping' Movie So Far TV Show Book Adaptations Arriving In 2025 So Far Book-To-Movie Adaptations Coming Out In 2025
