Latest news with #Marchese
The Star
03-08-2025
- Entertainment
- The Star
The enduring allure of Pucci: A print-fuelled takeover with staying power
First came Hot Girl Summer. Then Sad Girl Autumn, Tomato Girl Summer and Short King Spring. If the law of any vibe-defining term is that it must spawn its own aesthetic genealogy, it was only a matter of time before the designation of the season became clear. As to what that may be… well, 'It's a Pucci girl summer,' one TikTok trend-watcher summed up. 'A Pucci girl summer,' another echoed. 'The Pucci woman is taking over my summer moodboard,' British Vogue stated. The brand, founded by Marchese Emilio Pucci di Barsento in 1947 and known for its swirling, sunlight-on-the-Med prints and Cote D'Azur colours, is now located not just in the stable of the luxury group LVMH, but also in the resort of the mind. It has captured both the imagination of the social media sphere, where buzz can act as a sort of mirage, and the retail moment. 'Pucci is currently our number one resort brand, with sales more than doubling year-on-year,' said Heather Kaminsky, the CEO of Net-a-Porter. This is true among customers in the US and Europe, she said: 'Especially our frequently traveling EIPs' (extremely important people)." Read more: Victoria Beckham's fashion brand turns a corner, so does she with a documentary Pucci has captured both the imagination of the social media sphere, where buzz can act as a sort of mirage, and the retail moment. Photo: Instagram/Pucci A spokesperson for Mytheresa, which introduced a Pucci capsule collection in April, said 'basically everything is a bestseller'. According to Katy Lubin, the vice president of brand and communications for Lyst, an e-commerce aggregator, searches for Pucci are up 81% year on year, and 96% quarter on quarter. It's such a notable jump that, for the first time, Pucci will be included as one of the Moving Fast brands in Lyst's next hotness report. Google Trends has interest in Pucci at a 20-year high in the US. Sidney Toledano, who oversees the LVMH Fashion Group, which includes Pucci as well as Celine, Givenchy and Kenzo, said sales at the brand's stores had grown 50% to 60% over the past year. It's 'amazing', he said with some surprise. At a time when luxury in general is experiencing a widespread downturn, with sales falling almost across the board, Luca Solca, a luxury analyst at Bernstein, called Pucci 'a rare success story'. Another way to think of it, however, is as a happiness story. Also as an escape story and an accessible fantasy, all rolled into a sarong or a pareo, halter-neck top, bucket hat or bikini. Given the current political and social climate, who wouldn't want some of that, right about now? 'These aren't just outfits, they're summer declarations,' Kaminsky said. The current Pucci revival can be traced back to the somewhat left-field appointment of Camille Miceli as artistic director in 2021. Miceli was not a trained designer. She began her career as a de facto muse to Marc Jacobs and Nicolas Ghesquiere, channeling a certain, very insouciant Frenchness before trying her hand at accessories for Dior and Louis Vuitton. She was handed the top job at Pucci, Toledano said, as much for her 'energy' as her ability to reinvent a silhouette, her ability to make dancing on tables until dawn in high heels and no makeup seem like the most fabulous fun in the world. That was the essence of Pucci, from the first ski suit Emilio Pucci designed for a girlfriend to his first shop in Capri, and it's what the clothes represent. And yet the attitude had been out of fashion for a while. Ever since LVMH bought Pucci in 2000, it had been trying to shoehorn the brand into its high fashion model, appointing a series of celebrated designers – Christian Lacroix, Matthew Williamson, Peter Dundas – to reinvent the aesthetic for the runway, all to no particular avail. 'People were saying maybe the problem was the print,' Toledano said. That the designs needed more black, more solids; that the market was saturated with all those stale swirls. Read more: Phoebe Philo's take on fashion's new 'New Look': Chic, clever, boldly weird Miceli had a different idea. The print was not the problem, she thought. The print was the solution. The problem was Pucci pretending to be what it was not (directional, conceptual) and taking itself too seriously. So she did away with all that, offering once-a-year destination shows off the fashion schedule (but just before Resort season) in glamorous beachy places. They functioned less as fashion shows than as getaway weekends, complete with yoga classes, poolside soirees and see-now-buy-now clothes. Anyone feeling the urge could Puccify themselves pretty much immediately. Rather than focusing on numerous store openings, she focused on pop-ups in places like Portofino and Saint-Tropez. And she enlisted ambassadors like Amelia Gray for ad campaigns that featured the model chomping on a cake made to look like a Pucci handbag. People were laughing and crying 'inappropriate' in equal measure. The result was, Lubin said, 'the ultimate lifestyle flex'. All those Pucci prints are essentially a Rorschach test in which viewers see sunsets on the Croisette and yachts moored off the Amalfi coast – whether or not they are actually in any of those places or feel any sea breeze in their hair. The prints, Lubin said, 'are totally recognisable to those who know, but still have some insider credibility'. This article originally appeared in The New York Times.
USA Today
11-06-2025
- Sport
- USA Today
4-star Georgia WR commit shuts down recruitment amid Michigan rumors
4-star Georgia WR commit shuts down recruitment amid Michigan rumors Four-star Georgia Bulldogs wide receiver commitment Brady Marchese has shut down his recruitment. Marchese ended his recruitment just hours after many experts predicted the Michigan Wolverines would flip him. The 6-foot-1, 185-pound pass catcher has been committed to Georgia since March 2025. Marchese plays high school football for Cartersville High School in Cartersville, Georgia. The 247Sports Composite ranks Marchese as the No. 42 wide receiver in the country and the No. 29 player in Georgia. The Cartersville star is the No. 250 recruit in the nation. Marchese has risen significantly up the recruiting rankings since his commitment to Georgia football. He's one of 13 commitments Georgia has in the class of 2026. The Bulldogs have the nation's No. 6 recruiting class in the 2026 cycle and the SEC's best recruiting class so far. Marchese, four-star Vance Spafford and three-star Ryan Mosley are Georgia's three wide receiver commitments in the class of 2026. Marchese shutting down his recruitment is a big win for Georgia in the middle of official visit season. Georgia has a strong pitch to wide receiver recruits since they'll get the opportunity to play alongside five-star UGA quarterback commit Jared Curtis. Marchese has elite speed. He posted speeds of over 22 miles per hour during his junior season. Marchese's speed helps him blow by opposing defensive backs and he does an outstanding job of creating separation in his impressive highlights.
The Advertiser
02-06-2025
- General
- The Advertiser
'You say tomato': Italian chef corrects Australia's common mispronunciations
Australians relish the rich variety of cuisines in our cultural melting pot, but nailing the pronunciation of our favourite dishes could be tricky. Diners may find themselves stumbling through the words 'prosciutto', 'orecchiette' or 'fagioli' and hoping their waiter won't ask them to repeat their order. That's where Chef Enrico Marchese, executive chef at Italian Street Kitchen in Sydney, Brisbane and Perth, has come to the rescue. The Italian-born chef has shared a list of the most commonly mispronounced Italian food terms with this masthead to help diners "sound a little more Italian at your next dinner out". The Italian chef warned of the common mistake made when pronouncing the word 'bruschetta'. "In English, 'ch' makes a 'sh' sound, but in Italian, it's pronounced like a hard 'k'," Mr Marchese said. "So bruschetta is actually broos-KET-ta, not broo-SHET-ta. Same with porchetta: it's por-KET-ta, not por-CHET-ta," he said. The double consonants at the start of 'gnocchi' may be daunting, but Mr Marchese has a helpful tip. "Many people say gnocchi as G-nock-ee, but the 'gn' in Italian is pronounced like the 'ny' in canyon, so it's NYOH-kee," he said. READ MORE: Holy olio! Olive oil makers reveal their top tips Words like prosciutto and focaccia often get butchered, the Italian chef said. "With prosciutto, people often say pro-SHOO-to. But in Italian, the 'sci' is pronounced 'sh', and the 'u' sounds like 'oo', so it's more like pro-SHOO-toh," he said. "And it's not fo-ca-sha, it's fo-CAH-cha. The double 'c' before an 'i' or 'e' is always a 'ch' sound." Vowels may be pronounced slightly differently in Italian words. Some common mistakes included words with the letters 'i' and 'e', Mr Marchese said. "An 'e' is always an 'eh' sound, and an 'i' is always an 'ee' sound," he said. "So tagliatelle is pronounced tag-lee-ah-TELL-eh, not tag-li-atell-ee." Australians relish the rich variety of cuisines in our cultural melting pot, but nailing the pronunciation of our favourite dishes could be tricky. Diners may find themselves stumbling through the words 'prosciutto', 'orecchiette' or 'fagioli' and hoping their waiter won't ask them to repeat their order. That's where Chef Enrico Marchese, executive chef at Italian Street Kitchen in Sydney, Brisbane and Perth, has come to the rescue. The Italian-born chef has shared a list of the most commonly mispronounced Italian food terms with this masthead to help diners "sound a little more Italian at your next dinner out". The Italian chef warned of the common mistake made when pronouncing the word 'bruschetta'. "In English, 'ch' makes a 'sh' sound, but in Italian, it's pronounced like a hard 'k'," Mr Marchese said. "So bruschetta is actually broos-KET-ta, not broo-SHET-ta. Same with porchetta: it's por-KET-ta, not por-CHET-ta," he said. The double consonants at the start of 'gnocchi' may be daunting, but Mr Marchese has a helpful tip. "Many people say gnocchi as G-nock-ee, but the 'gn' in Italian is pronounced like the 'ny' in canyon, so it's NYOH-kee," he said. READ MORE: Holy olio! Olive oil makers reveal their top tips Words like prosciutto and focaccia often get butchered, the Italian chef said. "With prosciutto, people often say pro-SHOO-to. But in Italian, the 'sci' is pronounced 'sh', and the 'u' sounds like 'oo', so it's more like pro-SHOO-toh," he said. "And it's not fo-ca-sha, it's fo-CAH-cha. The double 'c' before an 'i' or 'e' is always a 'ch' sound." Vowels may be pronounced slightly differently in Italian words. Some common mistakes included words with the letters 'i' and 'e', Mr Marchese said. "An 'e' is always an 'eh' sound, and an 'i' is always an 'ee' sound," he said. "So tagliatelle is pronounced tag-lee-ah-TELL-eh, not tag-li-atell-ee." Australians relish the rich variety of cuisines in our cultural melting pot, but nailing the pronunciation of our favourite dishes could be tricky. Diners may find themselves stumbling through the words 'prosciutto', 'orecchiette' or 'fagioli' and hoping their waiter won't ask them to repeat their order. That's where Chef Enrico Marchese, executive chef at Italian Street Kitchen in Sydney, Brisbane and Perth, has come to the rescue. The Italian-born chef has shared a list of the most commonly mispronounced Italian food terms with this masthead to help diners "sound a little more Italian at your next dinner out". The Italian chef warned of the common mistake made when pronouncing the word 'bruschetta'. "In English, 'ch' makes a 'sh' sound, but in Italian, it's pronounced like a hard 'k'," Mr Marchese said. "So bruschetta is actually broos-KET-ta, not broo-SHET-ta. Same with porchetta: it's por-KET-ta, not por-CHET-ta," he said. The double consonants at the start of 'gnocchi' may be daunting, but Mr Marchese has a helpful tip. "Many people say gnocchi as G-nock-ee, but the 'gn' in Italian is pronounced like the 'ny' in canyon, so it's NYOH-kee," he said. READ MORE: Holy olio! Olive oil makers reveal their top tips Words like prosciutto and focaccia often get butchered, the Italian chef said. "With prosciutto, people often say pro-SHOO-to. But in Italian, the 'sci' is pronounced 'sh', and the 'u' sounds like 'oo', so it's more like pro-SHOO-toh," he said. "And it's not fo-ca-sha, it's fo-CAH-cha. The double 'c' before an 'i' or 'e' is always a 'ch' sound." Vowels may be pronounced slightly differently in Italian words. Some common mistakes included words with the letters 'i' and 'e', Mr Marchese said. "An 'e' is always an 'eh' sound, and an 'i' is always an 'ee' sound," he said. "So tagliatelle is pronounced tag-lee-ah-TELL-eh, not tag-li-atell-ee." Australians relish the rich variety of cuisines in our cultural melting pot, but nailing the pronunciation of our favourite dishes could be tricky. Diners may find themselves stumbling through the words 'prosciutto', 'orecchiette' or 'fagioli' and hoping their waiter won't ask them to repeat their order. That's where Chef Enrico Marchese, executive chef at Italian Street Kitchen in Sydney, Brisbane and Perth, has come to the rescue. The Italian-born chef has shared a list of the most commonly mispronounced Italian food terms with this masthead to help diners "sound a little more Italian at your next dinner out". The Italian chef warned of the common mistake made when pronouncing the word 'bruschetta'. "In English, 'ch' makes a 'sh' sound, but in Italian, it's pronounced like a hard 'k'," Mr Marchese said. "So bruschetta is actually broos-KET-ta, not broo-SHET-ta. Same with porchetta: it's por-KET-ta, not por-CHET-ta," he said. The double consonants at the start of 'gnocchi' may be daunting, but Mr Marchese has a helpful tip. "Many people say gnocchi as G-nock-ee, but the 'gn' in Italian is pronounced like the 'ny' in canyon, so it's NYOH-kee," he said. READ MORE: Holy olio! Olive oil makers reveal their top tips Words like prosciutto and focaccia often get butchered, the Italian chef said. "With prosciutto, people often say pro-SHOO-to. But in Italian, the 'sci' is pronounced 'sh', and the 'u' sounds like 'oo', so it's more like pro-SHOO-toh," he said. "And it's not fo-ca-sha, it's fo-CAH-cha. The double 'c' before an 'i' or 'e' is always a 'ch' sound." Vowels may be pronounced slightly differently in Italian words. Some common mistakes included words with the letters 'i' and 'e', Mr Marchese said. "An 'e' is always an 'eh' sound, and an 'i' is always an 'ee' sound," he said. "So tagliatelle is pronounced tag-lee-ah-TELL-eh, not tag-li-atell-ee."
Fox News
30-04-2025
- Health
- Fox News
Honey and allergy relief: Do these two really go together?
Spring is in the air – and so are seasonal allergies. "Spring can feel like a breath of fresh air, unless you're one of the millions dealing with seasonal allergies," said Dr. Joseph Mercola, a board-certified family physician based in Ormond Beach, Florida. "While trees bloom and flowers bud, you're left battling itchy eyes, sneezing fits or sinus pressure. If that sounds familiar, you're not alone." As many allergy sufferers seek help from alternative remedies, some scientific studies indicate that honey may indeed help relieve some of the pesky discomforts of seasonal allergies – although the research is far from definitive. Honey has health benefits because of its unique chemical composition, C. Marina Marchese told Fox News Digital. "It's a botanical fingerprint of a particular time and place, with potential wellness benefits that go far beyond the kitchen," said Marchese, founder of the American Honey Tasting Society in Weston, Connecticut. Honey might help with seasonal allergies, but the evidence is mixed. "Critics point out that the pollen found in honey mostly comes from flowers, while the kind that triggers your allergies is usually airborne from trees, grasses or weeds," Mercola told Fox News Digital. "Bees don't typically gather that kind in large amounts." A 2002 study by researchers at the University of Connecticut found no significant symptom relief in people with allergic rhino conjunctivitis after taking local or clover honey daily for 30 weeks. However, Mercola cited other studies that suggest honey does have anti-allergic potential. "In a 2021 mini-review published in Frontiers in Pharmacology, researchers examined both animal and human studies. In mice and rat models, honey reduced common allergy symptoms like sneezing, nasal rubbing and airway inflammation — pointing to a possible protective effect in controlled settings," he said. "In human trials, including one involving patients with allergic rhinitis, those who consumed Tualang honey saw a steady improvement in nasal congestion and sneezing, even after they stopped using antihistamines." The type of honey you consume matters, according to Mercola. "Clinical and preclinical research suggests that honeys like Tualang and Manuka may offer more potent anti-allergy effects," he said. "These varieties are rich in bioactive compounds like gallic acid, caffeic acid and kaempferol, which have been shown to dampen inflammatory pathways and reduce histamine release." Marchese also stresses the importance of avoiding commercial honey, pasteurized or ultra-filtered honey, which "lacks the pollens, enzymes and other beneficial compounds that might be helpful." Many honeys sold commercially in supermarkets are not the best quality of honey, Marchese told Fox News Digital, and are imported from various countries and blended, treated with heat at high temperatures and compromising the integrity of the honey. If honey is going to offer any potential benefit for allergies, Marchese said, it should be fresh, preferably from a backyard beekeeper, unheated and unfiltered. Even if honey doesn't eliminate your allergies completely, it offers other wellness benefits, Marchese said. "It's rich in antioxidants, has antibacterial properties and can help soothe sore throats and coughs," she said.
New York Times
10-04-2025
- Entertainment
- New York Times
Why Wasn't Anyone Traumatized in the ‘White Lotus' Finale?
This article contains spoilers for the finale of the third season of 'The White Lotus.' Unless you're an employee or a guest at a White Lotus resort, in which case it appears that it is impossible for your day to be truly spoiled. 'The White Lotus' is a show about vacation. It deals with the dos and don'ts of vacationing: Do go out to party! (Do not engage in incestuous relations while partying.) Do sample the local cuisine! (Unless the fruit is poisonous, in which case please do not give it to your family.) And it is a show about murders. And apparently, based on Sunday's season finale, no one is traumatized by them. Hours after a mass shooting takes place at the pristine White Lotus resort in Thailand, characters who have just witnessed intense tragedy hop on a boat and seem to sail happily into the sunset, or simply show up for work as if nothing happened. 'Only in Hollywood,' Tracey Musarra Marchese, a professor at Syracuse University who specializes in trauma, said with a chuckle. But some of the characters' reactions, which raised questions about their plausibility and prompted admiration for one character's athletic sprint, might be completely normal in the face of trauma, experts say. 'Sometimes what happens is in the moment because your system — physically, mentally, emotionally — you've been so overwhelmed that you might dissociate,' Marchese said. Not everyone experiences acute stress, such as flashbacks, nightmares, anxiety or apprehension, after a traumatic event, Marchese said. Acute stress disorder, a precursor to post-traumatic stress disorder, is often diagnosed within days of a stressful event. A PTSD diagnosis comes weeks later at a minimum. Trauma responses can include denial, fear, anger, confusion and anxiety, said Dr. Lorenzo Norris, an associate professor of psychiatry and behavioral health at George Washington University. There is also the possibility of becoming emotionally detached as a protective mechanism in the aftermath of a traumatic situation. 'Basically, you start to become numb,' Norris said, adding that it could be the mind's attempt 'to slow things down and take you away from the emotional pain.' Maybe that explains why the third season of 'The White Lotus' ends the way it does. Life goes on. Vacation continues. In the finale, a brooding guest named Rick (Walton Goggins), who has traveled halfway around the world to confront the resort's owner (Scott Glenn) for killing his father, impulsively approaches him, steals his gun and fatally shoots him. As he attempts an escape, Rick kills the resort owner's bodyguards and is then shot in the back by a security guard. The gunshots send staff members and guests, including a trio of oft-bickering friends (Carrie Coon, Leslie Bibb and Michelle Monaghan), running away. Coon's character sprints with such urgency that it has become a meme. ('Look, I'm an American and I'm a New Yorker, and if you think I don't know where the exits are in any building I'm in, then you're not paying attention to the news,' Coon told Variety.) Yet, minutes later, guests and resort employees appear generally undisturbed by what they have witnessed. As guests leave the island by boat, only Monaghan's character, Jaclyn, seems melancholic, though the audience doesn't learn whether it's about the shooting, her devolving marriage or something else. Employees stand on the shore doing the traditional smile and wave to a now-rich Belinda (Natasha Rothwell) and her beaming son, Zion (Nicholas Duvernay). The season opened with Zion hearing the gunshots and hoping that his mother wasn't a victim. Within hours, that concern has completely disappeared. (One would think Belinda would be rushing to get out of there with her new riches — a $5 million payment to buy her silence about a murder from a previous 'White Lotus' season.) It might just be that Hollywood wants a happy ending. Mike White, the show's creator, thought the armchair critics were being too literal, calling them the 'logic police' in an interview with The Hollywood Reporter. 'This isn't a police procedural, this is a rumination-type show,' he said. 'It makes me want to pull my hair out. Is this how you watch movies and TV shows?' (The logic police showed up when the 'White Lotus' police apparently didn't.) Experts said they would expect to see more variation in reactions to trauma. 'It would be highly unlikely that three people would have had that same experience where they were just like: 'Yeah, OK. We're fine; nothing happened,'' Marchese said, referring to the trio of friends, though she added that reactions can be delayed. After the shooting, the partying continues around the resort as the guests make leisurely exits. Gaitok (Tayme Thapthimthong), the meek security guard who spent the whole season eschewing violence before shooting Rick in the back, appears to receive a promotion as a bodyguard to Sritala (Patravadi Mejudhon), the resort's co-owner, who seems unmoved after having recently witnessed her husband's death. Like the trio, she was aghast in the moment of Rick's attack. But if she was upset in the aftermath, the audience doesn't see it. The shooting wasn't the only near-death experience. Lochlan Ratliff (Sam Nivola), a teenage scion of a well-to-do family from North Carolina, narrowly survives after ingesting poisonous fruit that his father, Tim (Jason Isaacs), unintentionally left out. Granted, Tim did almost kill his whole family the night before, but that's beside the point. On the boat ride off the resort, no one in the family seems concerned — the only tension point is Tim's oblique reference to an impending business scandal. It's almost as if the poisoning never happened. This is a slight departure from previous seasons. At the end of Season 1, a hotel manager is stabbed after defecating in a guest's luggage (a spoiler of a different kind). But the audience sees glimpses of a police investigation and the staff's reactions. In Season 2, the events around the death of Tanya McQuoid-Hunt (Jennifer Coolidge) happen away from the resort, though concerned guests and staff members are briefly seen reacting to the discovery of her body. For the most part, 'The White Lotus' in Thailand is not concerned with the lingering effects of trauma. Just vibes. Or maybe the lack of a response is a creative choice: Anyone who visits a White Lotus resort must know how to suppress their emotions. 'People have different ways of making sense of their reality,' Dr. Norris said.
