Latest news with #Raegan
Yahoo
16-07-2025
- Entertainment
- Yahoo
Anna Camp Shades the Emmys for 'You' Nomination Snub: ‘I Gave One of the Best Performances of My Life'
NEED TO KNOW Anna Camp expressed her frustrations with not scoring a 2025 Emmy nomination The nominations for this year's awards ceremony were announced on Tuesday, July 15 She starred in the fifth season of You and portrayed identical twins Raegan and Maddie LockwoodAnna Camp is happy for her peers but frustrated to hear about the 2025 Emmy nominations. The actress, 42, starred in the fifth and final season of You as identical twins Raegan and Maddie Lockwood. Despite giving what she calls "one of the best performances" of her life, Camp's name was nowhere to be found when the 2025 Primetime Emmy nominations were announced on Tuesday, July 15. After the nominations list came out, the Pitch Perfect star expressed her disappointment in not receiving recognition for her role on Instagram, where she published a screenshot from You of her character reading her phone with a sense of confusion. 'Me reading about the nominations this morning knowing I gave one of the best performances of my life while also trying to be happy for everyone and while also remembering I vowed to stop drinking during the week 🫠,' she captioned the photo. Several Instagram users commented on her post, sharing a similar sentiment. They also praised the actress' two performances. Camp posted an Instagram Story screenshotting two comments offering kind words, and she captioned the post, 'I love my followers ♥️🥂.' 'You were 🔥🔥🔥🔥… snubs are for scrubs. I'll down one for you 🥂," one of the comments read, while a second read, ' I would get sh@tfaced if I wasn't nominated for this performance ❤️.' Her girlfriend, Jade Whipkey also offered her support and praised her performance, writing, 'BLOWN AWAY🌹. not many people ever get the chance to play twins and NO ONE has ever done it like you did. Take notes Hollywood ✍️!!!' You premiered in 2018 on Lifetime before moving to Netflix after its first season. The show never earned an Emmy nomination during its five-season run. Camp's characters were recurring in the fifth season, which would have likely qualified her for the Outstanding Supporting Actress in a Drama category. Those that were nominated in the category include Paradise star Julianne Nicholson, The Pitt's Katherine LaNasa, Severance's Patricia Arquette and The White Lotus stars Aimee Lou Wood, Carrie Coon, Natasha Rothwell and Parker Posey. Check out the full list of nominations, as well as the biggest surprises and shocking snubs. Never miss a story — sign up for to stay up-to-date on the best of what PEOPLE has to offer, from celebrity news to compelling human interest stories. All five seasons of You are streaming on Netflix. The 2025 Emmy Awards take place Sunday, Sept. 14, airing live on CBS and streaming live on Paramount+, beginning at 8 p.m. ET. Read the original article on People Solve the daily Crossword
Buzz Feed
16-07-2025
- Entertainment
- Buzz Feed
You: Anna Camp Calls Out Emmys Snub After Playing Twins
Back in April, Anna Camp starred in the fifth and final season of the hit Netflix series You, where she played identical twins Raegan and Maddie Lockwood. And the 42-year-old star has been incredibly open about her experience of playing two totally different characters in the same TV show, admitting that it is a 'bucket list item' for most actors. 'To finally be on set and learn both sets of lines and get both hair and makeup done and both wardrobe changes — I mean, it was something that was really exciting for me, a challenge,' she said to Page Six at the New York the same interview, Anna also shared the cheeky question she asked producers after she was cast, quipping: 'As soon as I got the call, I said: 'Well, I'm going to have to learn double the lines, will I get double the money?' They said: 'No,' but I did ask. I had to ask!'And discussing her process during an appearance on her co-star Penn Badgley's Podcrushed podcast, Anna revealed that as a 'woo woo type gal,' she got a crystal that represented each character and had the associated one with her when filming her scenes. 'When I finally saw the scene with the two of me together, I was a little bit like: 'Whoa, OK, I think I might have pulled that off,' she added at the time. 'I was kind of like: 'Oh god, I see two different people, I hope that the audience sees and feels that as well!'' 'The hardest thing about doing the show was just playing the two roles and trying to make them different,' Anna admitted elsewhere in the podcast. So, perhaps it's unsurprising that Anna was expecting an Emmy nomination for her You performance when the shortlist dropped on Tuesday — and wasn't afraid to express her disappointment when she didn't make the cut. For reference, Anna likely would have put herself forward for the Outstanding Supporting Actress in a Drama category, which was heavily dominated by the Season 3 White Lotus cast. Carrie Coon, Parker Posey, Natasha Rothwell, and Aimee Lou Wood make up four of this year's seven nominees, alongside Patricia Arquette for her performance in Severance, Julianna Nicholson for Paradise, and Katherine LaNasa for The Pitt. Shortly after the nominations were announced, Anna took to her Instagram page to share two screengrabs of herself as Maddie and Raegan, and added in the caption: 'Me reading about the nominations this morning knowing I gave one of the best performances of my life while also trying to be happy for everyone and while also remembering I vowed to stop drinking during the week." She reiterated her feelings on her Instagram story, where she shared two supportive comments from fans, and wrote: 'I love my followers.' The first comment read: 'You were 🔥🔥🔥🔥 snubs are for scrubs … I'll down one for you 🥂,' and the second echoed: 'I would get sh@tfaced if I wasn't nominated for this performance.'Anna was also supported by her girlfriend, Jade Whipkey, who wrote: 'BLOWN AWAY🌹 not many people ever get the chance to play twins and NO ONE has ever done it like you did. Take notes Hollywood ✍️!!!'For what it's worth, throughout its five seasons, You has never been nominated for an Emmy, or won a single industry award. What do you make of Anna's social media posts? Let me know in the comments below!
Vancouver Sun
20-06-2025
- Entertainment
- Vancouver Sun
Cook This: 3 'reimagined' Jewish recipes from Arthurs, including challah French toast
Our cookbook of the week is Arthurs: Home of the Nosh by Raegan Steinberg and Alexander Cohen, co-owners of Montreal's Arthurs Nosh Bar, with writer Evelyne Eng. Jump to the recipes: challah French toast , smoked salmon panzanella salad and cheese blintzes . Raegan Steinberg paid homage to her late father, Arthur Steinberg, with a restaurant. She and her husband, executive chef Alexander Cohen, opened Arthurs Nosh Bar in 2016. Today, Montrealers (and the occasional visiting celebrity ) line up for a seat at their luncheonette. 'Reimagined' Jewish fare, including syrniki (Eastern European cottage cheese pancakes), latkes, challah French toast and ever-changing shakshuka, reflects their heritage: Raegan's 'Romanian-Russian-Ashkenazi' and Cohen's 'Moroccan-Spanish-Sephardic.' Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Nine years after opening Arthurs' doors, with three restaurants — including American-style bistro Romies — Raegan and Cohen (with writer Evelyne Eng) carry on Arthur's legacy in a cookbook, Arthurs: Home of the Nosh (Appetite by Random House, 2025). 'I feel like maybe that was my life's purpose,' says Raegan. 'I never thought I would lose my dad, and that really shifted my whole life. And I'm so grateful that my husband was on board and willing to create this — conceptualize this whole thing we've done.' She explains that Arthur was a food lover well before the term 'foodie' took hold. Her family's life revolved around eating, the where and the what. 'From a young age, all of us were introduced to food in a way that I don't know necessarily all families were.' Raegan began her culinary career in Montreal at Mandy's Gourmet Salads . After attending culinary school at the Art Institute of Vancouver, she worked at celebrated restaurants such as the Blue Water Cafe and Joe Beef . Cooking professionally became entwined with processing the trauma of losing her father. 'It was such an easy way just to forget. You're working with your hands. You put your head down. You work.' Being a chef wasn't what Raegan had expected to be doing, but she embraced it. 'I loved meeting people from all walks of life, and we all came together for this one purpose, and I loved the energy of the service.' Today, she oversees business development at Arthurs Nosh Bar. 'I'll always love food, making food and being creative with food. To be the best chef you can be, you need to be 100 per cent focused, and I don't think I could do that wearing all the hats. I love doing the other parts. I love working on the marketing and the branding, and I love building something from scratch and conceptualizing it.' In the book, Raegan says it was important for them to share 'the realistic sacrifices' people make in the food industry as well as the dishes and style of cooking Arthurs is known for. 'To be a chef, to be an entrepreneur, to own a restaurant — it's really hard work, and it's not always super fruitful. Every day is a challenge. And I wanted people to know, and I wanted people to resonate with the humour and the humility of the relationships and the day-to-day.' Arthurs is a tribute, but it's also a celebration. The book features the stories behind the restaurant and more than 115 recipes, including menu mainstays, Raegan and Cohen's family favourites and 'dream' recipes that may not suit high-volume restaurant cooking (e.g., pierogi, chicken liver spread and desserts — besides the babka and cookies they offer) but are the perfect fit for the home kitchen. Chapters focus on breakfast and brunch, soups, salads and sandwiches, deli and nosh, Shabbat, drinks and desserts. Arthurs goes in-depth into making staples such as smoked salmon, gravlax and beef bacon from scratch. Cohen is the executive chef of Arthurs Nosh Bar, and the book's recipes reflect his creative and detailed approach. He 'cooks from his heart and his nostalgia,' says Raegan. Cohen's parents moved to Montreal from Morocco as teenagers, and he draws inspiration from his large family, heritage and research. 'The way Alex cooks and the methods he uses aren't basic,' says Raegan. 'I hope people love that because it's not one of those cookbooks where there's six ingredients, and then you have a salad.' Take Arthurs' granola recipe, for instance, which has three parts and comes with the warning, 'No, you cannot just combine all the ingredients together at the beginning: it doesn't turn out well.' This is a 'signature Alex move,' says Raegan. 'I hate to say it, but usually he's right. It doesn't come out the same when you skip the step. Maybe some of it, a regular person might not notice, but I think that's what elevated our simple food, was these little extra details.' Makes: 8 slices (serves 4) 8 (2-inch-thick) slices challah 3 egg yolks 1/2 cup (100 g) granulated sugar 3/4 cup + 2 tbsp (210 mL) whipping cream 1/2 cup + 1/3 cup (200 mL) whole milk 1 tbsp honey 1/2 tsp pure vanilla extract 1/2 cinnamon stick or 1/4 teaspoon ground cinnamon Clarified butter, for cooking Place the challah slices in one layer on a sheet tray and leave in the fridge overnight, uncovered, to stale. Alternatively, you can dry them in the oven at low heat for 30 minutes. When you're ready to make the French toast, preheat the oven to 325F (165C). In a bowl, whisk together the egg yolks and sugar until you reach the ribbon stage (when you lift up the whisk, the batter that falls from it should form a thick trail that rests on the surface of the batter for a few seconds before disappearing). In a saucepan, combine the whipping cream, milk, honey, vanilla and cinnamon stick (if using ground cinnamon, add it after the liquids have been reduced in the next step). Bring the mixture to a boil. Once it scalds, whisk down the bubbles and lower the heat. Reduce the mixture by 20 per cent, whisking often so it doesn't burn. (If it does burn, do not scratch at the bottom. Instead, transfer the mixture to a separate pot and continue.) Remove the cinnamon stick (or, if using ground cinnamon, stir it in now). Very, very slowly, stream the hot liquid into the egg and sugar mixture, whisking constantly so the eggs don't scramble. Allow to sit for 15 minutes so the air bubbles pop, then transfer to a large, shallow dish. Let cool slightly. Submerge the challah in the mixture. Let soak for about 3 minutes, flipping a few times (see note). You know it's done when some liquid comes out of the bread when you squeeze it. Slick a skillet, preferably cast iron, with clarified butter, and bring it to medium heat. Fry the challah on each side until golden brown. Finish the challah in the oven for 3 minutes. You'll know it's done when it looks fluffy and bounces back when you poke it. Note: The fresher the bread, the longer you soak it. The staler the bread, the shorter you soak it. If your bread is basically breadcrumbs, or if you've dried it in the oven, simply dunk it and take it out, otherwise it'll fall apart. Serves: 1 Butter, for toasting 1 sesame bagel 1 tsp sliced Cascabella pepper 1 tbsp Bulgarian feta 1 large pinch thinly sliced Vidalia onion 1/2 tsp Pickled Mustard Seeds ( recipe follows ) 1/4 avocado, diced 4 cherry tomatoes, halved 1/3 Lebanese cucumber, sliced into half-moons 1/4 white nectarine, diced 1/4 cup (60 mL) White Balsamic Vinaigrette ( recipe follows ) 14 per cent sour cream, for dolloping 3 slices (2.6 oz/75 g total) smoked salmon Fresh dill, for garnish Butter and toast the bagel. Cut it into 1/2-inch pieces. For one salad, use just a quarter of the bagel. In a bowl, combine the bagel pieces, Cascabella, feta, onion, Pickled Mustard Seeds, avocado, tomatoes, cucumber and nectarine. Drizzle everything with the White Balsamic Vinaigrette. Transfer to a serving dish and dollop the sour cream all over. Drape the smoked salmon slices over the salad so that it blankets everything. Season with salt, black pepper and a good pinch of dill. Makes: 2 cups 1 1/4 cups (300 mL) champagne vinegar Scant 1/2 cup (100 mL) apple juice 3 1/3 tbsp (50 mL) white balsamic vinegar 3 1/3 tbsp (50 mL) water 1/4 cup + 1 tbsp (60 g) granulated sugar 1 tbsp salt 1 1/2 tsp mustard powder Scant 1 cup (200 g) yellow mustard seeds 1 large French shallot, halved In a large bowl, stir together all ingredients, minus the mustard seeds and shallot. Place the mustard seeds in a medium pot and cover generously with water. Bring to a boil, then drain and discard the water. Repeat another six times. The repetitions are optional, but it will soften the bitter tannins of the mustard seeds and remove their gumminess. Stir the mustard seeds into the bowl with the other ingredients, then add the shallot. Cover and let sit overnight in the fridge before using. Store in an airtight container in the fridge for up to 3 months. Keep the residual liquid to use, with or without the seeds (it works great as a vinaigrette ingredient). Makes: 1 1/2 cups 1/2 cup + 2 tbsp (150 mL) white balsamic vinegar 3/4 cup + 2 tbsp (210 mL) extra-virgin olive oil 2 tbsp (30 mL) water 1 generous tsp (5 mL) white vinegar 1/3 tsp salt Pour all ingredients in a bottle and shake it up. Store at room temperature until the day you die. Makes: 10 to 12 blintzes Cheese filling: 300 g (1 1/3 cups) high-quality ricotta 250 g (1 cup + 2 tbsp) full-fat cottage cheese 120 g (1/2 cup + 1 1/2 tsp) cream cheese (preferably Philadelphia) 1 egg 55 g (1/3 cup + 2 tbsp) powdered sugar Lemon zest (optional) Crêpes: 4 eggs, at room temperature 200 g (1/2 cup + 1/3 cup) whole milk, at room temperature 175 g (1 1/4 cups) flour 16 g (4 tsp) granulated sugar 2 g (1/2 tsp) salt 45 g (3 tbsp) 14 per cent sour cream 56 g (1/4 cup) butter, melted and cooled slightly 14 g (1 tbsp) neutral oil or melted coconut oil Clarified butter, for frying For serving: Jam Fresh fruit Sour cream mixed with granulated sugar Meringue, crumbled (optional) Place the ricotta in a cheesecloth-lined fine-mesh strainer set over a bowl. Let sit overnight in the fridge. In a separate bowl, use the same method to strain the cottage cheese. This step is common in restaurants, used to intensify flavour and attain a velvety texture by removing excess water. The next day, blend the strained cottage cheese in a blender until smooth. Transfer it to a large bowl, along with the strained ricotta, cream cheese, egg, powdered sugar and a bit of lemon zest. Stir to combine. In a medium bowl, whisk together the eggs and milk until fully smooth. In a large bowl, mix together the flour, sugar and salt. Transfer one-third of the liquid mixture to a small bowl, and stir in the sour cream little by little until there are no lumps. Add the butter and oil and mix until incorporated. Transfer back into the original liquid mixture and whisk to combine. Pour half of the liquid mixture into the dry mixture. Using a large spatula, mix until no lumps remain. Add the rest and stir well to fully combine. Let rest for 20 minutes before using. Set an 8-inch nonstick skillet over medium-low, and lightly brush it with clarified butter. Tilt the pan toward you, then ladle about 1/3 cup of batter into the pan. Rotate the pan to evenly spread the batter in a circle. Cook just until the side facing up is cooked through (it will turn matte). Repeat the process for each crêpe, brushing the pan with clarified butter between each one. Lay one crêpe on a plate, browned side facing up. Place about 1/3 cup of Cheese Filling at the lower-middle part of the crêpe, leaving a bit of space around the edges. (As you go, you'll figure out what the best amount of filling is and where to place it.) Fold in the short ends and roll it, burrito style, making sure the closing seam faces down and is somewhat centred. If you don't get a perfect roll, it's not a huge deal, but it will help seal the blintz when you fry it. Add some more clarified butter to the nonstick skillet and set over medium heat. Place the blintzes, seam side down, in the pan. Fry until golden, then flip and repeat. Work in batches to avoid crowding. Serve immediately with jam, fresh fruit, sweetened sour cream, and crumbled meringue. If serving at a later time, reheat in a 300F (150C) oven for a few minutes, or gently resear in a pan. Recipes and images excerpted from Arthurs: Home of the Nosh by Raegan Steinberg, Alexander Cohen and Evelyne Eng. Copyright ©2025 Raegan Steinberg, Alexander Cohen and Evelyne Eng. Photographs by Karolina Jez. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
CBS News
16-06-2025
- Health
- CBS News
Alex's Lemonade Stand Foundation program helping children with cancer and their families
They thought they had more time, but then their brother Cole Fitzgerald relapsed long after his first battle with cancer. "He never really believed in a future where he would get sick again," Maggie Fitzgerald said. "Fifteen years later, we faced it again with the outcome that no one would ever want." Maeve Fitzgerald is Cole's twin. Maggie is their older sister. "Having a sibling go through cancer treatment and ultimately into survivorship can be a very lonely and isolating experience," Maggie said. "It takes an incredible mental and emotional toll on someone as well, no matter how old they are." Lily Adkins is a big fan of the Fitzgeralds. She writes Cole's name on her arm when she competes. She had her own battle with cancer and its lasting effects. Her sister and brother, Chloe and Nick, think she is a hero. But Lily's journey has been hard on them too. "It's not like they get medicine, they get better," Nick said. "She's had to go through a lot of stuff. She's had to get surgery. Rushed to the hospital. It's really scary." It's for siblings like Lily's that Alex's Lemonade Stand Foundation started the SuperSibs program to offer support for the brothers and sisters who are often confused and sad about their sibling's cancer. Raegan's sister, Cassidy, had a Wilms' tumor and relapsed. "When she first got diagnosed, I was 2 going on 3 and then when she got it the second time, I was about 5," Raegan said. "I couldn't quite grasp the concept of what was happening. I just knew she was sick." Colin is a three-time leukemia survivor. His mom says it's been tough on his younger brother Owen. "He's seen his brother go through it since he was 2," Allison Lyons said. Owen has struggled with anxiety. In addition to therapy, the SuperSibs program has helped him cope. "There's very few programs that are actually just for the siblings," Lyons said. "Most things are just focusing on the kid who's actually going through treatment." The brothers also hold lemonade stands. "The lemonade stands have definitely given them an outlet to feel like they were doing something about Colin's cancer that was coming from them," Lyons said. That seems to be a theme for SuperSibs. "I like the idea of helping other kids because if a child is cured from cancer, the patient, than the siblings is also cured from that trauma," Chloe Adkins said. Maeve and Maggie say Cole's life and dedication to Alex's Lemonade Stand Foundation are their inspiration. "We have a job to do now, and we got to keep the mission going because there are still kids who are at risk just as much as Cole was and there's a cure to be found," Maggie said. "He didn't turn away from the cause when he was in the clear, so why would we?" Maeve said.
Malaysian Reserve
01-05-2025
- Health
- Malaysian Reserve
BEDSIDER.ORG LAUNCHES EXPERT-LED VIDEO SERIES TACKLING MOST SEARCHED FOR SEXUAL HEALTH QUESTIONS
WASHINGTON, May 1, 2025 /PRNewswire/ — Today, a program of Power to Decide, launches a new video series, #AskBedsider, answering people's frequently asked questions about reproductive and sexual health. Featuring trusted sexual and reproductive health experts, each video tackles essential topics and dispels common myths related to pregnancy, periods, vaginal health, birth control and more. Since its launch in 2011, has generated more than 86.7M visits — making it a go-to resource for many. offers the most comprehensive national database of over 13,000 in-person and telehealth sexual and reproductive health providers through its clinic finder, along with a visual, easy-to-use method explorer to compare every available birth control option. ' has become a trusted resource for millions of young people seeking accessible, high-quality information about contraception and sexual health. With our new video series, we're meeting people where they are — delivering trustworthy, medically accurate answers to the questions they're already asking, in a format that's engaging, approachable and grounded in science,' said Power to Decide CEO and practicing OB-GYN, Dr. Raegan McDonald-Mosley. A recent survey from Power to Decide found that nearly 80% of young people want information about contraception and abortion from health care providers, yet only 33% received information about contraception in the past year — and 3% received information about abortion. This significant gap underscores the urgent need to ensure young people can access the medically accurate, judgment-free sexual and reproductive health information they're actively seeking. 'As misinformation and disinformation continue to run rampant online — and as young people struggle to access medically accurate information from the sources they trust — this video series plays a vital role in addressing that gap. We're hoping to equip young people with the facts and tools they need to make informed decisions about their bodies, their health care and their futures. At Power to Decide, we believe that everyone deserves access to trusted, high-quality information about their sexual and reproductive health,' continued Dr. Raegan McDonald-Mosley. #AskBedsider video series expands on our trusted #AskDrRaegan series where Dr. Raegan, answers people's top sexual and reproductive health questions. To date, #AskDrRaegan has garnered over 5.5 million views across Bedsider's social channels, meeting young people where they are with the information they're searching for. If you're a provider, you can apply to join the #AskBedsider video series as one of our trusted sexual and reproductive health experts. Power to Decide is a nonprofit, nonpartisan organization that works to advance sexual and reproductive well-being for all by providing trusted information, expanding access to quality services, and catalyzing culture change. is Power to Decide's digital platform that offers medically-accurate, relevant, and resonant information on all aspects of reproductive well-being, including sex, sexual health, and birth control.
