Latest news with #Rainer
CairoScene
4 days ago
- Entertainment
- CairoScene
Rino's Pizza Debuts in Diplo Al Sahel and Cairo is Up Next
Rino's Pizza Debuts in Diplo Al Sahel and Cairo is Up Next 'It all started in my backyard,' Ramy Rainer, founder of Rino's Pizza, tells SceneEats. 'Inviting friends for pizza nights over candle-lit dinners.' For the past three years, Rainer has been buried deep in the world of Neapolitan pizza - reading, researching, even building his own brick oven. What began as a series of cultish Cairo pop-ups has now, somewhat tentatively, found a home. This summer, Rino's is taking up seasonal residency at Diplo 3, Sahel's sun-soaked, see-and-be-seen summer playground. The pop-ups, Rainer admits, always lacked one thing. 'People got the pizza, but not the mood, the full experience of being in the place, feeling the heat of the oven, the energy of the kitchen.' The Diplo branch is an attempt to fix that. 'People have been asking for a 'Rino's place' for so long. I wanted to give them a space, but just for the summer. After Sahel, we'll open in Cairo.' The Diplo space is deliberately pared back: an open-air terrace beneath a vine-wrapped pergola, with Rino's signature terracotta red wrapping the facade and framing the open kitchen - both the physical and emotional centre of the operation. With just six seats, the layout is built for intimacy. A spot for true pizza devotees. Rino's forthcoming Cairo branch, by contrast, will be an entirely different stage. At its centre: a single, hulking brick oven, designed as a kind of live-performance altar where pizza-makers work like theatre actors - flipping dough, coaxing flames, drawing in diners as their audience. 'It's like a movie,' Rainer says. A Neapolitan shrine, of sorts. What's the secret to the perfect Neapolitan dough? Rainer doesn't hesitate. 'Two things,' he says. 'First, fermentation, very specific temperatures, really longgggg time. That's how you get the dough so airy, so light it's almost a cloud.' And the second? 'It's all about the sweet spot, when the crust is just about to burn, but not quite. That's where the flavour lives.' It's not something you time. 'It's in the hands.' And what kind of community does he hope to build at Diplo? 'I just want people who really love Neapolitan pizza, people who get it. It's not about being fancy. It's about quality. The magic is in the details.' That rigour goes far beyond technique. 'We always thrive to use the best ingredients we can get, from the flour, salt, and water in the dough, to the toppings on each pizza. Everything is top-notch. That's what makes the difference.'
Business Recorder
05-05-2025
- Business
- Business Recorder
Euro zone yields edge up before Fed and BoE policy meetings
FRANKFURT: Euro zone government bond yields edged up on Monday with investors on the sidelines ahead of a week packed with policy meetings at central banks including the Federal Reserve and the Bank of England. A public holiday in Britain contributed to thin trade volumes. Germany's 10-year yield, the euro area's benchmark, rose 0.5 basis points (bps) at 2.51%. The benchmark yield rose around 5 basis points last week, a more modest increase compared with the volatility of early March when it jumped above 2.9% following Germany's dramatic spending plans. Bund yields lost ground afterwards on concerns about the adverse economic impact of US tariffs. 'Bunds are unable to defy the US headwinds, and the curve is steepening as European Central Bank expectations for two more rate cuts remain better anchored,' Rainer Guntermann, rate strategist at Commerzbank, said. US Treasury yields edged up - with the 10-year rising 1.5 bps to 4.31% - after climbing to a one-week high on Friday as data showed that employers added more jobs than economists had expected in April. 'Downside in oil prices should help Bunds to stabilise today after the sharp sell-off on Friday, but the long-end appears vulnerable with 10y yields having broken above the 2.5% mark,' Commerzbank's Rainer added. Money markets priced in an ECB deposit facility rate at 1.65% after falling to below 1.55% in mid April after the ECB suggested it was ready to cut rates in response to the potential adverse impact of US tariffs. Crude prices fell more than 1% on Monday after OPEC+ decided over the weekend to further speed up oil output hikes.
Telegraph
30-04-2025
- Politics
- Telegraph
I'll get German children eating meat again, vows butcher minister
Germany's new agriculture minister, a Bavarian butcher, says he will take on the country's vegetarian movement and put more meat on school menus. From the Rhineland to the Polish border, schoolchildren have suffered ever more plates of potato salad and cabbage rolls in recent years – with primary schools in Freiburg even banning meat products entirely. But that is set to change under Alois Rainer's incoming regime, with the master sausage-maker declaring that meat is part of a balanced diet and should be served regularly, 'especially in kindergartens and schools'. The 60-year-old politician, from the conservative CDU's Bavarian sister party the CSU, has also vowed to block more meat taxes after the outgoing Green agriculture minister called for a levy of 10 cents on every kilogram. Mr Rainer's government appointment delighted Markus Söder, the CSU leader, who commented: 'Now we'll have Leberkäse (a German meatloaf) again instead of tofu.' Cem Özdemir, the outgoing Green minister, introduced vegetarian-only days in his ministry's canteen, which reportedly led to hungry bureaucrats going next door to get their fix of traditional meat dishes. Rejecting Mr Özdemir's proposed tax increases on meat, Mr Rainer told the Bild newspaper: 'Meat prices are not set by the minister, but by the market. 'Farmers are not children who need to be patronised.' Mr Rainer said he believed that meat prices could even fall under Germany's new government, which will be led by Friedrich Merz. A gastronomic rallying cry Eating meat has become a gastronomic rallying cry for Germany's centre-Right, with Mr Söder frequently posting pictures of classic meat dishes such as bratwurst and Wiener schnitzel online. The 58-year-old party leader has also frequently taunted his Green opponents, such as outgoing vice-chancellor Robert Habeck, who is openly vegetarian. Despite Germany's meat-loving reputation, around 1 in 10 Germans now eat plant-based meat replacements daily. The country consumed 4.44 million tons of meat in 2024, an average of 53.2 kg per person, according to the agriculture ministry. This was up slightly from the previous two years but still much lower than seven years ago, when Germans ate around 61 kg per person.
Yahoo
30-04-2025
- Politics
- Yahoo
I'll get German children eating meat again, vows butcher minister
Germany's new agriculture minister, a Bavarian butcher, says he will take on the country's vegetarian movement and put more meat on school menus. From the Rhineland to the Polish border, schoolchildren have suffered ever more plates of potato salad and cabbage rolls in recent years – with primary schools in Freiburg even banning meat products entirely. But that is set to change under Alois Rainer's incoming regime, with the master sausage-maker declaring that meat is part of a balanced diet and should be served regularly, 'especially in kindergartens and schools'. The 60-year-old politician, from the conservative CDU's Bavarian sister party the CSU, has also vowed to block more meat taxes after the outgoing Green agriculture minister called for a levy of 10 cents on every kilogram. Mr Rainer's government appointment delighted Markus Söder, the CSU leader, who commented: 'Now we'll have Leberkäse (a German meatloaf) again instead of tofu.' Cem Özdemir, the outgoing Green minister, introduced vegetarian-only days in his ministry's canteen, which reportedly led to hungry bureaucrats going next door to get their fix of traditional meat dishes. Rejecting Mr Özdemir's proposed tax increases on meat, Mr Rainer told the Bild newspaper: 'Meat prices are not set by the minister, but by the market. 'Farmers are not children who need to be patronised.' Mr Rainer said he believed that meat prices could even fall under Germany's new government, which will be led by Friedrich Merz. Eating meat has become a gastronomic rallying cry for Germany's centre-Right, with Mr Söder frequently posting pictures of classic meat dishes such as bratwurst and Wiener schnitzel online. The 58-year-old party leader has also frequently taunted his Green opponents, such as outgoing vice-chancellor Robert Habeck, who is openly vegetarian. Despite Germany's meat-loving reputation, around 1 in 10 Germans now eat plant-based meat replacements daily. The country consumed 4.44 million tons of meat in 2024, an average of 53.2 kg per person, according to the agriculture ministry. This was up slightly from the previous two years but still much lower than seven years ago, when Germans ate around 61 kg per person. Broaden your horizons with award-winning British journalism. Try The Telegraph free for 1 month with unlimited access to our award-winning website, exclusive app, money-saving offers and more.
New York Times
17-04-2025
- Entertainment
- New York Times
Michelle Williams, Sofia Coppola and Fran Lebowitz Get a Seat at Donald Judd's Table
Michelle Williams stood in the cast-iron, lever-operated elevator in a beautiful sheath dress and long black leather gloves. Pink catering crates were stacked up behind her. 'This elevator!' she exclaimed to her friend, the stylist Kate Young. 'You don't see elevators like this anymore.' It was a blustery spring evening, and guests had arrived for the Judd Foundation's annual benefit dinner at 101 Spring Street in SoHo. The five-story industrial loft is open only for guided tours made with a reservation, its spare interiors often a source of mystery to the tourists who crowd the neighborhood's streets. The property was once the home of Donald Judd, one of the last century's great minimalist artists, and it has been preserved almost exactly as he left it after he died in 1994. Mr. Judd purchased the building in 1968, slowly renovating it over the years, adhering to his strict principles of design by keeping the space nearly as it was. The night was a rare chance to step into the artist's world, part of a continuing effort to preserve his legacy. The Judd Foundation, a nonprofit organization, is run by Mr. Judd's two children, Rainer (its president) and Flavin Judd (its artistic director). But maintaining the building — as well as the artist's 21 other properties in the rural town of Marfa, Texas — is expensive. The evening raised $250,000. The fashion designer Cate Holstein, of the fashion brand Khaite, was the evening's partner. Her husband, the architectural designer Griffin Frazen, cited an influential trip to Marfa in 2012, where he saw firsthand the effort that went into preserving Mr. Judd's work and buildings. Khaite's flagship SoHo store, just a few blocks away — which Mr. Frazer designed — was inspired by the neighborhood's history and by the foundation's in particular. 'I can't really believe that we're here,' said Ms. Holstein, whose New York-based brand is a fashion darling among celebrities. But that was precisely the point. The room — filled with artists like Carol Bove and Anna Weyant and top curators including Alexandra Cunningham Cameron — lent a kind of historical patina to the glamorous Khaite dresses worn that evening. Mr. Judd's home offered a kind cultural legitimacy that the fashion world was often searching for, noted the stylist Vanessa Traina. 'I remember hanging out here in the kitchen,' said the filmmaker Sofia Coppola, who became friends with Rainer Judd when they were teenagers. The two met in Paris. Rainer recalled their nights clubbing at places like Le Bains Douche. 'We drank Orangina,' she said. Later, they became pen pals, sending each other faxes. The evening had a more intimate air than most fund-raisers, partly because many guests were seated around Mr. Judd's actual kitchen table from 1985, made of pine and joined together at right angles with little embellishment. The iconic but simple design has become something of a status symbol among the elite. Just last year, Kim Kardashian claimed her SKIMS office table was a Judd piece, which the foundation disputed with a lawsuit. Mr. Judd was known as something of a stickler when it came to his aesthetic preferences. The loft's floors were assigned different activities (eating, working, sleeping) and sparingly decorated with furniture and sculptures or paintings by the artist and his contemporaries (Dan Flavin, Frank Stella). This month, the ground floor was hung with a series of paintings from the 1950s and '60s by Mr. Judd. The foundation offers a legitimate tie to a generation of artists who may command hefty prices in the market now, but who made art largely because, as Mr. Judd — a prolific essayist and critic — put it, it was 'something you do if you need to do it and like to do it.' 'I'll tell you what, if my father left me a building like this, I wouldn't have restored it,' said the writer Fran Lebowitz. 'I'd have sold it! All my father left me when he died was my mother.' The evening's Italian dinner was prepared by the chefs Rita Sodi and Jody Williams, who together run several West Village restaurants (including Via Carota and I Sodi). In the kitchen, a basket of bright green peas, still in their shells, was artfully placed on Mr. Judd's original chopping boards alongside punnets of vivid red strawberries from California. The duo cooked an elegant meal, starting with salami and fried green olives, followed by roasted carrots, asparagus, porchetta with fennel and a seafood couscous, with stewed spinach and fresh chickpeas. 'We must pace ourselves,' cautioned Ms. Coppola to her husband, the musician Thomas Mars. The filmmakers Brady Corbet and Mona Fastvold, whose film 'The Brutalist' picked up three Academy Awards in March, were also in attendance. What would their fictional midcentury Hungarian architect, László Tóth, have thought of Donald Judd? 'Oh, I think I need a few more drinks for that!' Mr. Corbet said. The couple, he added, were exhausted from the lengthy awards season. At the end of the night, guests descended to the ground floor for espresso martinis. 'We grew up in this building with our mother,' said Flavin Judd. 'It took us three years to restore it. It better be here for hundreds of years longer.'
