Latest news with #Podiatrist
Daily Mail
2 days ago
- Entertainment
- Daily Mail
Volleyball superstar Gabby Reece reveals how her 'challenging' size 12 feet led to her tomboy style
Daily Mail journalists select and curate the products that feature on our site. If you make a purchase via links on this page we will earn commission - learn more Former professional volleyball player Gabrielle Reece shot to fame when she won the first-ever Beach Volleyball World Championships in 1997, and she went on to make history as the first female athlete to design a shoe for Nike. Now, more than 30 years later, she has partnered with a different shoe company - teaming up with podiatrist-beloved Vionic as their first ever well-being ambassador. Reece, 55, collaborated with the California-based brand because of her focus on size inclusivity, as the retired athlete is six-foot-three with size 12 feet. In fact, The New York Times bestselling author even wrote a book that jokingly referenced her footwear issues called My Foot is Too Big For This Glass Slipper. 'Don't get me started on how many times I have tried to shove my feet into shoes that didn't fit,' Reece told Daily Mail. 'I was a size 11 when I was younger, and shoes were only made up to a size 10 for women,' Reece continued. After she gave birth to her two daughters kids, she realized she had become a size 12, which made her relationship with footwear even more 'tumultuous and sometimes frustrating.' Plus, she said it was 'challenging for things to look cute in those larger sizes.' Reece collaborated with the California-based brand is because of size inclusivity, as the retired athlete is six-foot-three and has size 12 feet While she laughs about it now, she admitted that there were days where she was desperately trying to find shoes she 'wouldn't regret' wearing right after she walked outside. Many times, the model explained that she would craft her outfits 'to work around whatever shoes' she could find. And now, she wondered if her 'tomboy style' stemmed from her difficulty procuring footwear since she'd often choose men's loafers since it was easy. Back in her modeling days, she would often pose barefoot. 'I always felt like it wouldn't be worth it in the long run to suffer with an uncomfortable pair of shoes or shoes that did not fit, but I certainly tested that out several times,' Reece admitted. The podcast host told the Daily Mail that she joined forces with Vionic because their 'values align - science first, then fashion.' When Vionic first approached Reece, she had already been wearing the brand for a few years. She was excited to make a shoe with them because since it was the first sneaker she has done since becoming the first female athlete to design for Nike. She's focusing on creating the highest performing walking shoe that Vionic has ever made, infused with new technology, but still meeting her aesthetic sensibility 'I went into that process with the same exact intention that I'm going at developing this shoe with Vionic,' Reece told the Daily Mail. The role was also a fit because for Reece, it's part of her everyday life with her husband, surfer Laird Hamilton, 61. 'Wellness is more of a value than something we do,' Reece admitted, adding that they often think about the things they can do everyday to take care of themselves. 'Not to be perfect and not to never enjoy chocolate cake, but to have a practice in place that continues to support vitality,' she said. 'Not to mention, if your hope is for your children to be healthy, your best shot at that is modeling those rituals versus speaking about them.' She and her husband share two daughters and parent his daughter from his past marriage to surfer and clothing designer Maria Souza. Now, her workouts are all about about performance, 'but not the type you need for sport,' she said. Instead, she focuses on 'working on her weaknesses so that she can do all of the things she wants to do forever.' She still has a strength training practice, and has added water workouts, more walking, and more effort towards her recovery. 'I have been fortunate to be with my husband for almost 30 years and wellness has been something we share, but we both also independently have a personal relationship with,' Reece shared.
BBC News
12-08-2025
- Entertainment
- BBC News
MasterChef 2025 contestants - Meet the Heat 4 hopefuls
MasterChef is back uncovering the country's best amateur cooks as they battle it out in the MasterChef kitchen. Who will be the 2025 Champion? Let's meet the Heat 4 contenders... Please note this information is accurate at the time of filming; certain aspects may have since changed but this represents the contributors as the competition starts. Watch MasterChef Heat 4 on BBC iPlayer and BBC One from Thursday 14 August at 8pm Read more: Meet the MasterChef 2025 contestants - Heat 3 GM Meet the MasterChef contestants Emily Advanced Podiatrist, Aged 50 Emily lives in Wales with two of her three children. She was born in Manchester but grew up in southern Ireland. How would you describe your style of cooking? I love home grown kitchen herbs and fresh local food, grown and raised with love. There is Irish influence in all of my cooking. Without being too 'Little House on the Prairie' and too wholesome about it, think anything between 'Anne of Green Gables' to 'Chocolat' and 'Amelie' to 'Julia Childs' or 'Mrs Beeton'. It's vintage, budget, homely food, made with passion and emotion, grown and reared by people who care - if possible - and a homage to Ireland, with a hint of Italian. Food is getting increasingly expensive and feeding your family home-cooked food rather than ultra processed is a real challenge with money, time and advertising power. How did you get into cooking? Earliest cooking memory? How I got into cooking involves my dad, who died from cancer when I was in my first year at university, he taught me to cook as a very young girl. I have memories of standing on my dad's toes holding his knees for dear life and being danced around the kitchen as we waited for the oven to produce the roast or the cake to rise. As I grew older, he would role-play being Head Chef and I would be his Sous. He was passionate about his produce, and we always had a veg garden and hens and for a while, with crazy goats for milk and cheese. Sometimes we don't appreciate these memories as kids until older, and today these are precious to me. I hope to pass on food memories to my three children and at some stage in their lives, they will find peace and feel a connection to family through food creativity and eating. What is your favourite ingredient to cook with and why? This is a difficult question as there are quite a few favourite ingredients. I'm slightly obsessed with whisking and the folding of whisked eggs and flour, and the delicacy involved. Eggs it is - custards, tiramisu, ice cream, panna cotta, semifreddo, sponge. Not the taste particularly but the act itself is slow and involves emotion. I also love working with edible flowers. Why did you enter MasterChef this year? Applying for MasterChef was a dream. I had moved to Wales and was working in the NHS and I saw the advert. My impulsive streak came out and I just started filling in the initial application, despite my fear. Do you have a dream of working in the food world? In my work, I see some patients who have to be amputated due to diabetes and circulation problems. I'm inspired by my patients every day to stop the flow of chronic disease and go upstream to prevention. Food and movement are key here. Fighting obesity, diabetes and peripheral arterial disease starts with the food we eat and how much we move. So I aspire to help young people to cook and find joy in food and pleasure in cooking – remember how to gather around a table and put away our phones and connect. When I was a podiatrist back home, I'd sometimes travel to people's homes, farms and islands to treat them. I would always be offered a tea cake or scone or the family brown soda bread. I would love to capture those recipes and keep them alive. Fay Financial Management Consultant, Aged 31 Fay lives in London. She was born and grew up in Tunisia. She went to university in China and lived in Hong Kong for eight years prior to moving to London. How would you describe your style of cooking? My style is Tunisian inspired, Asian fusion. It reflects my life journey from North Africa to Asia and now with a modern European touch. How did you get into cooking? I did cooking classes for kids after school on Saturdays when I was 10 years old. Earliest cooking memory? My earliest cooking memory is cooking with my grandma and baking with my mum for the week What is your favourite ingredient to cook with and why? My favourite ingredients are harissa, butter and soy sauce. All of them can make your dish taste ten times better! Why did you enter MasterChef this year? I have to say a massive thank you to my friend Sandeep who pitched this idea to me and who I still haven't told! Do you have a dream of working in the food world? I would want be a voice for Tunisian food in the UK. Shockingly London has less than two Tunisian restaurants, so putting my culinary heritage on the food map is the main driver for me. I would love to open my own restaurant one day. Gabriel Personal Trainer, Aged 29 Gabriel has always lived in London. He currently lives with his wife Holly. How would you describe your style of cooking? I really enjoy cooking food that people actually want to eat, nothing too fussy, just delicious and comforting. When I'm hosting friends, I usually lean into Mexican. It's vibrant, fun and perfect for sharing. I also love pulling inspiration from places I've travelled recently, like Italy, where the simplicity and bold flavours really stuck with me. I try to cook as many different cuisines as possible. Italian and pasta dishes are my speciality, but I also cook a lot of Asian dishes too as they can be tasty and fairly healthy. How did you get into cooking? I've always been into food and cooking. It's been a part of my life for as long as I can remember. My passion comes from my dad, who's the ultimate host. We would always spend Saturday morning watching cooking programmes and learning all of the techniques. We've even attended a couple of cookery classes together. Earliest cooking memory? My earliest cooking memory is my grandpa (Papou in Greek), who used to do Souvla in the garden every Sunday on a spit. I just remember the first time he used a small knife to slice off some of the crispy edges and give it to me. To this day, I think that's still the best mouthful of food I've ever eaten. My dad worked in my grandfather's restaurant, and some of my earliest memories are being in the kitchen with him. I think I was about five when I started 'helping out' by serving ice cream to the guests. It was my first taste of hospitality, and I've loved it ever since. What is your favourite ingredient to cook with and why? Olive oil has to be the best cooking ingredient. As a Cypriot, it's used in absolutely everything - and not just a drizzle, we're talking generous pours. Why did you enter MasterChef this year? MasterChef has been a show that I've grown up watching - every series. I believe now is the right time for me. I've really homed in on my skills in recent years since meeting my wife and having someone else to cook for and impress on a regular basis. Not only would I love to challenge myself and advance my cookery skills, but I also believe I have the ability to win the show. I would love to use MasterChef to launch a career in food. Do you have a dream of working in the food world? Working in the food world has always been a dream of mine. Whether it's releasing my own cookbook or opening a restaurant, I've always felt called to create something that brings people together through food. If I were to open a restaurant, it would be named in honour of my late grandpa. I would try to make it as much like a Greek Taverna as possible, with a simple menu, locally grown food and a great atmosphere. Mickaël Teacher, Aged 46 Mickaël lives in London with his wife and two sons. He was born and went to University in Martinique, French West Indies. He has also lived in Jamaica, Paris and England. How would you describe your style of cooking? My cooking style is a fusion of Caribbean roots with bold Indian and Asian influences. Lately, I've been focusing on healthy, high protein, plant-based recipes. How did you get into cooking? I got into cooking late, but it seemed like a natural path to follow. I think it was through watching my mum and sisters cook. It was out of necessity at first and then it became a passion. It's like art. Earliest cooking memory? My earliest memory was when my mum and sisters were making cakes when I was not even 10, and I would whisk the batter. What is your favourite ingredient to cook with and why? Scotch bonnet pepper. For me it's the essence of Caribbean cuisine. People think heat when they hear scotch bonnet, but it also used to give the food an unbelievable flavour in long slow cooked dishes when used whole and not letting it burst. Why did you enter MasterChef this year? I entered MasterChef as I wanted to challenge myself and this is a programme I've been watching for at least a decade and wanted to showcase my cooking and style of cuisine. Do you have a dream of working in the food world? I would love to be a food influencer marrying my cooking skills with videography and editing skills. Nick Personal Carer, Aged 39 Nick lives in Essex with his wife and two children. He was born in London and grew up in Essex. How would you describe your style of cooking? My style of cooking very much depends on my mood. I enjoy attempting fine dining and am very keen to present food well although it doesn't always work out like that! I love cooking Asian food but also enjoy making a good burger. How did you get into cooking? I loved cooking as a teenager. As I got older, I was responsible for making my own dinners and didn't like the same things all the time so tried to be more creative as I became more competent and confident. I chose Food Tech as a GCSE, which was laughed at by many, but I loved it. Earliest cooking memory? I remember watching cooking shows from a young age, at the time a Gary Rhodes Christmas Special stands out as a catalyst for wanting to cook more. What is your favourite ingredient to cook with and why? I love cooking pork (mainly for the crackling) as I feel there is so much you can do with it. I'm also a massive fan of vegetables and like to try to elevate the flavour to make them more interesting. Why did you enter MasterChef this year? I entered MasterChef because I wanted to see how good I could be. I love cooking and it's the one thing I feel confident with, but I wanted to cook for strangers to get the most honest opinions of food. I've never had ambitions to win the competition, I just wanted to see where I was at. Do you have a dream of working in the food world? Moving forward I would love to be able to start a supper club with taster menus. I wouldn't want to focus on one particular cuisine but allow people to give suggestions then I can create a menu accordingly. I absolutely love planning and designing menus. Peter Floor Fitter, Aged 45 Peter lives in Cumbria. He was born and raised in Staffordshire. How would you describe your style of cooking? I would describe my cooking style as traditional, taking inspiration from locally-sourced, wild produce that includes fish and game. How did you get into cooking? Earliest cooking memory? I was first interested in cooking in my early 20s, with my first of many cookbooks being The Naked Chef by Jamie Oliver, which I still refer to today. I'm a self-taught cook, although my mum is a great cook and my grandparents were always baking. I was very lucky at home; my mum always cooked really well and in particular a Sunday lunch. My cooking nowadays ties back to what my mum did when we were younger - traditional home-cooked food. My dad would often go to the butcher's on the weekend. What is your favourite ingredient to cook with and why? Wild game like pigeon and pheasant has a beautifully distinctive flavour so I think that tops the list of favourite ingredients. It's also a healthy choice and tastes incredible when cooked simply, especially over open coals. Why did you enter MasterChef this year? I entered MasterChef on a complete whim. I've always loved cooking. I think I'd had a glass too many of red wine one evening and just fired an email off after watching an episode at my mom's and then never gave it another thought. Do you have a dream of working in the food world? I don't have a foodie dream as such, but if I could cook and feed people lovely wild ingredients over coals and convert just a few to embrace an alternative to a supermarket chicken, then I'd be happy. Follow for more
Daily Mail
10-08-2025
- Health
- Daily Mail
My toenails have gone hard, crusty and frighteningly yellow. Is there ANYTHING I can do? DR ELLIE has the most ingenious solution
My toenails have become hard and crusty. They don't cause me any problems, but I don't like how they look. What can I do? It's normal for the toenails to thicken with age, but sometimes the problem can be due to a medical issue.
Entrepreneur
11-07-2025
- Business
- Entrepreneur
6 Ways to Start a Corporate Social Responsibility Program With Real Impact
Corporate Social Responsibility programs are a great way to bring your brand's mission to life and unite employees across the organization around a shared purpose. Drawing from my own experience, here are some tips to launch and sustain CSR programs with lasting impact. Opinions expressed by Entrepreneur contributors are their own. As a founder and CEO, I've always believed that good health for individuals, communities and companies starts from the ground up, quite literally. And with my company, ZenToes, it's always been my priority to ensure that our mission comes to life, not simply through our effective, podiatrist-recommended foot care solutions, but also through our proactive work as an organization to make active living accessible to everyone. Implementing a Corporate Social Responsibility program is a great way to bring a mission to life in a way that demonstrates real progress and impact, and it was a path that I, as a business leader, was keen to explore. The process of identifying, defining and enacting a CSR program is a unifying one for any organization — best done by involving the entire team in collectively outlining the company's values, objectives and best path to give back in support of the people and communities you seek to serve. After lengthy team conversations, we launched ZenToes' Strides for Wellbeing initiative last year. The program aims to increase accessibility to physical activities by offering scholarships and sponsorships for local running and walking events, and removing financial barriers to participation. Overall, the CSR program's benefits have been invaluable, extending from individuals and communities around the country to our own team and reinforcing everyone's commitment to the important work we do each day. In this article, I'll share practical insights on how other CEOs and business leaders can launch and sustain CSR programs with real, lasting impact — programs that not only support your company's values but also make a tangible difference in the communities you reach. Related: How to Build a Socially Responsible Employer Brand 1. Align your CSR program with your core mission It's always important to think big picture in terms of how any program connects with your brand and mission, particularly when it comes to Corporate Social Responsibility. Have a clear understanding of how you define your mission, and then use that as the foundation to build a CSR program that creates real impact towards that goal. With Strides for Wellbeing for instance, ZenToes is able to make a clear difference in sponsoring physical activity through marathon, half-marathon and walking event scholarships — ultimately, making movement more accessible and ensuring that finances are not a barrier to entry for those looking to get the most out of their life in motion. 2. Create clear and measurable objectives With any CSR program, be sure to set clear and measurable objectives so that you're able to track long-term impact and overall program success. You could work towards a set number of communities served, dollars donated, or, in our case, steps achieved. Be transparent about the impact you're making. It'll build trust not just with future partners, but with your community and team, as well. Related: Why Should Your Business Care About Social Responsibility? 3. Involve employees in the process In the lead up to outlining and launching any CSR program, be sure to involve your team, ensuring that your entire organization feels personally connected to the initiative. I found it helpful to hold regular full-team meetings in order to poll all employees and determine what initiatives and causes everyone felt most strongly we should support. You, of course, want to stay true to your values as an organization and find something that is aligned with your overall offering. 4. Partner with aligned organizations Working with organizations and individuals that believe in your mission and want to extend your support to their community is one of the most rewarding parts of any CSR program. It's through genuine collaboration that you're able to make the most difference in people's lives, amplify their stories, and extend similar opportunities to other members of their communities. Not every organization is automatically the right fit. 5. Commit to long-term sustainability CSR should not be a one-off project. Rather, it should be sustainable and integrated into the fabric of your company culture. In ZenToes' case, we're establishing ongoing, long-term partnerships with race organizers across the country to continue to increase our impact year-over-year. Make your CSR goals part of how you measure your success annually, and engrain giving back in our company identity. Related: How to Sell to Gen Z With Corporate Social Responsibility 6. Communicate results and celebrate successes Transparency is key to not just demonstrating the impact of your program but also building trust. Regularly share updates on your CSR efforts through internal team updates, newsletters, and social media campaigns. Both digital and in-person channels offer great opportunities to increase visibility and amplify your program's success. In our case, we even go beyond the numbers to share the stories of individuals who've benefited from our scholarships, highlighting the impact our program has had on individuals and their local communities. By following these tips, CEOs and business leaders can launch CSR programs that go beyond surface-level engagement and genuinely create positive change, all while aligning with their company's broader mission and values. Whether you're a small startup or a growing enterprise, a thoughtful, well-executed CSR program can foster stronger connections with your community and set the stage for sustainable business success.
