Latest news with #Woolworth
Time Out
16-07-2025
- Time Out
This New York spa was just ranked one of the best in the country
New Yorkers are known for powering through just about anything—except maybe a wellness weekend without Wi-Fi. Luckily, they don't have to go far for a top-tier reset. The Ranch Hudson Valley, a luxury wellness retreat tucked into the wooded hills of Sloatsburg, has officially been named the No. 2 spa in the U.S. by Travel + Leisure readers in the 2025 World's Best Awards. The East Coast outpost of the famed Ranch Malibu—which has long attracted celebs and execs looking to detox and decompress—opened in late 2023 and quickly gained a loyal following. Guests here sign up for short but immersive three- or four-night programs that combine guided hikes, strength training, restorative yoga, daily massages and plant-based cuisine, all set on a 200-acre lakefront estate once owned by the Woolworth family. What makes The Ranch Hudson Valley stand out in a crowded spa field? For one, it delivers major results in minimal time. Unlike its Malibu counterpart (where stays start at a six-night minimum), this Hudson Valley version is designed for the chronically overbooked, i.e., New Yorkers looking for transformation with a side of convenience. While the fitness-forward schedule is rigorous (expect long hikes, zero caffeine and no afternoon naps), guests rave about the mental clarity, energy boost and physical reset they walk away with. Throw in sweeping views of the Ramapo Mountains, a solarium with an infrared sauna and plunge pools and chef-prepared meals that somehow make cauliflower sexy and it's no wonder this place scored a 94.4 rating from the magazine's readers. It's also surprisingly intimate: With only around 25 guests per session, there's ample space for one-on-one attention, be it from your hiking guide or your massage therapist. It's essentially a luxury bootcamp meets spiritual retreat, just with better sheets. So if your idea of self-care involves forest bathing, functional fitness and granola that tastes better than it should, The Ranch Hudson Valley might be your next escape. And the best part? You can be back at your desk by Monday—glowing, recharged and just a little smug about it.
The Advertiser
04-06-2025
- Health
- The Advertiser
Moment husband confronted mushroom cook over toxic meal
Mushroom cook Erin Patterson says she became scared and frantic after her estranged husband accused her of purposely serving up a toxic beef Wellington lunch as her in-laws were fighting for life. "Is that how you poisoned my parents, using that dehydrator?" she recalls Simon Patterson's confrontation. The 50-year-old has given evidence for a third day in her Supreme Court trial in regional Victoria. She has pleaded not guilty to three murders and one attempted murder over the July 2023 lunch allegedly laced with death cap mushrooms she served to Don and Gail Patterson, 70, and Gail's sister Heather Wilkinson, 66. All three died in hospital days after eating the meals, while Heather's husband Ian Wilkinson was the sole surviving lunch guest. Patterson maintains the poisonings were not deliberate. She was admitted to Monash Medical Centre with her children days after experiencing stomach cramps and diarrhoea and after doctors found traces of death cap mushrooms in her very ill lunch guests. Patterson had fed her kids leftovers the day after the lunch, but with the mushroom filling scraped off. She recalled on Wednesday how Simon confronted her in hospital, asking if she had deliberately poisoned his parents. "I said, 'of course not'," Patterson told the court. Her estranged husband's comment caused her to think about how she had used the dehydrator to dry foraged mushrooms weeks earlier. "I started to think, 'what if they had gotten in there, in the container with the dried Chinese mushrooms'," she said. "Simon was of the mind that this was intentional and I got really scared." Patterson was "frantic" when she got home, telling the court she felt responsibility because "I had made the meal and served it and people had got sick". So the next day she took the dehydrator to the rubbish tip. "I was scared that they would blame me for it," she said. "Blame you for?" defence barrister Colin Mandy SC asked. "For making everyone sick. I was scared they'd remove the children," Patterson responded. "I thought there might be ... evidence of any foraged mushrooms in there." The alleged murderer on Wednesday revealed the steps she took to make the beef Wellington dish. Patterson made "deviations" to the RecipeTinEats recipe, including buying 10 beef tenderloin steaks after being unable to find a log of beef, swapping in filo pastry instead of making a crepe and omitting mustard and prosciutto because Ian didn't eat pork. She recalled starting early on the day by frying garlic and chopped shallots before adding two tubs of mushrooms she bought from Woolworth to make the duxelles, or the mushroom wrapping. "I cooked it down. I tasted it a few times. It seemed bland so I decided to add the mushrooms from the grocer I had in my pantry," she told a full court room and 14 jurors. Mr Mandy SC asked her to reflect on what may have been in that additional container of mushrooms from the pantry, which she said she bought in Melbourne. "Now I think that there was a possibility there were foraged ones in there as well," she responded. Patterson previously said she began foraging for wild mushrooms during the COVID-19 pandemic in 2020 at Korumburra Botanic Gardens, on her three-acre properties in Korumburra and Leongatha and along a rail trail. She had accepted there "must have been death cap mushrooms" in the lunch she served. Patterson recalled plating up five beef Wellingtons with mashed potatoes and green beans, with Ian, Don and Heather finishing their entire plates, Gail eating "quite a lot of hers, not all" which Don finished. She ate about a quarter to a third of her own plate. "I was talking a lot. I was eating slowly," she said. After the guests had left, Patterson was cleaning up when she said she had the rest of the cake Gail had brought, which left her so full that she "went to the toilet and brought it back up again". Lines of people curious to catch a glimpse of Patterson giving evidence have stretched from the regional court's doors as the case continues into its sixth week. The trial resumes on Thursday. Mushroom cook Erin Patterson says she became scared and frantic after her estranged husband accused her of purposely serving up a toxic beef Wellington lunch as her in-laws were fighting for life. "Is that how you poisoned my parents, using that dehydrator?" she recalls Simon Patterson's confrontation. The 50-year-old has given evidence for a third day in her Supreme Court trial in regional Victoria. She has pleaded not guilty to three murders and one attempted murder over the July 2023 lunch allegedly laced with death cap mushrooms she served to Don and Gail Patterson, 70, and Gail's sister Heather Wilkinson, 66. All three died in hospital days after eating the meals, while Heather's husband Ian Wilkinson was the sole surviving lunch guest. Patterson maintains the poisonings were not deliberate. She was admitted to Monash Medical Centre with her children days after experiencing stomach cramps and diarrhoea and after doctors found traces of death cap mushrooms in her very ill lunch guests. Patterson had fed her kids leftovers the day after the lunch, but with the mushroom filling scraped off. She recalled on Wednesday how Simon confronted her in hospital, asking if she had deliberately poisoned his parents. "I said, 'of course not'," Patterson told the court. Her estranged husband's comment caused her to think about how she had used the dehydrator to dry foraged mushrooms weeks earlier. "I started to think, 'what if they had gotten in there, in the container with the dried Chinese mushrooms'," she said. "Simon was of the mind that this was intentional and I got really scared." Patterson was "frantic" when she got home, telling the court she felt responsibility because "I had made the meal and served it and people had got sick". So the next day she took the dehydrator to the rubbish tip. "I was scared that they would blame me for it," she said. "Blame you for?" defence barrister Colin Mandy SC asked. "For making everyone sick. I was scared they'd remove the children," Patterson responded. "I thought there might be ... evidence of any foraged mushrooms in there." The alleged murderer on Wednesday revealed the steps she took to make the beef Wellington dish. Patterson made "deviations" to the RecipeTinEats recipe, including buying 10 beef tenderloin steaks after being unable to find a log of beef, swapping in filo pastry instead of making a crepe and omitting mustard and prosciutto because Ian didn't eat pork. She recalled starting early on the day by frying garlic and chopped shallots before adding two tubs of mushrooms she bought from Woolworth to make the duxelles, or the mushroom wrapping. "I cooked it down. I tasted it a few times. It seemed bland so I decided to add the mushrooms from the grocer I had in my pantry," she told a full court room and 14 jurors. Mr Mandy SC asked her to reflect on what may have been in that additional container of mushrooms from the pantry, which she said she bought in Melbourne. "Now I think that there was a possibility there were foraged ones in there as well," she responded. Patterson previously said she began foraging for wild mushrooms during the COVID-19 pandemic in 2020 at Korumburra Botanic Gardens, on her three-acre properties in Korumburra and Leongatha and along a rail trail. She had accepted there "must have been death cap mushrooms" in the lunch she served. Patterson recalled plating up five beef Wellingtons with mashed potatoes and green beans, with Ian, Don and Heather finishing their entire plates, Gail eating "quite a lot of hers, not all" which Don finished. She ate about a quarter to a third of her own plate. "I was talking a lot. I was eating slowly," she said. After the guests had left, Patterson was cleaning up when she said she had the rest of the cake Gail had brought, which left her so full that she "went to the toilet and brought it back up again". Lines of people curious to catch a glimpse of Patterson giving evidence have stretched from the regional court's doors as the case continues into its sixth week. The trial resumes on Thursday. Mushroom cook Erin Patterson says she became scared and frantic after her estranged husband accused her of purposely serving up a toxic beef Wellington lunch as her in-laws were fighting for life. "Is that how you poisoned my parents, using that dehydrator?" she recalls Simon Patterson's confrontation. The 50-year-old has given evidence for a third day in her Supreme Court trial in regional Victoria. She has pleaded not guilty to three murders and one attempted murder over the July 2023 lunch allegedly laced with death cap mushrooms she served to Don and Gail Patterson, 70, and Gail's sister Heather Wilkinson, 66. All three died in hospital days after eating the meals, while Heather's husband Ian Wilkinson was the sole surviving lunch guest. Patterson maintains the poisonings were not deliberate. She was admitted to Monash Medical Centre with her children days after experiencing stomach cramps and diarrhoea and after doctors found traces of death cap mushrooms in her very ill lunch guests. Patterson had fed her kids leftovers the day after the lunch, but with the mushroom filling scraped off. She recalled on Wednesday how Simon confronted her in hospital, asking if she had deliberately poisoned his parents. "I said, 'of course not'," Patterson told the court. Her estranged husband's comment caused her to think about how she had used the dehydrator to dry foraged mushrooms weeks earlier. "I started to think, 'what if they had gotten in there, in the container with the dried Chinese mushrooms'," she said. "Simon was of the mind that this was intentional and I got really scared." Patterson was "frantic" when she got home, telling the court she felt responsibility because "I had made the meal and served it and people had got sick". So the next day she took the dehydrator to the rubbish tip. "I was scared that they would blame me for it," she said. "Blame you for?" defence barrister Colin Mandy SC asked. "For making everyone sick. I was scared they'd remove the children," Patterson responded. "I thought there might be ... evidence of any foraged mushrooms in there." The alleged murderer on Wednesday revealed the steps she took to make the beef Wellington dish. Patterson made "deviations" to the RecipeTinEats recipe, including buying 10 beef tenderloin steaks after being unable to find a log of beef, swapping in filo pastry instead of making a crepe and omitting mustard and prosciutto because Ian didn't eat pork. She recalled starting early on the day by frying garlic and chopped shallots before adding two tubs of mushrooms she bought from Woolworth to make the duxelles, or the mushroom wrapping. "I cooked it down. I tasted it a few times. It seemed bland so I decided to add the mushrooms from the grocer I had in my pantry," she told a full court room and 14 jurors. Mr Mandy SC asked her to reflect on what may have been in that additional container of mushrooms from the pantry, which she said she bought in Melbourne. "Now I think that there was a possibility there were foraged ones in there as well," she responded. Patterson previously said she began foraging for wild mushrooms during the COVID-19 pandemic in 2020 at Korumburra Botanic Gardens, on her three-acre properties in Korumburra and Leongatha and along a rail trail. She had accepted there "must have been death cap mushrooms" in the lunch she served. Patterson recalled plating up five beef Wellingtons with mashed potatoes and green beans, with Ian, Don and Heather finishing their entire plates, Gail eating "quite a lot of hers, not all" which Don finished. She ate about a quarter to a third of her own plate. "I was talking a lot. I was eating slowly," she said. After the guests had left, Patterson was cleaning up when she said she had the rest of the cake Gail had brought, which left her so full that she "went to the toilet and brought it back up again". Lines of people curious to catch a glimpse of Patterson giving evidence have stretched from the regional court's doors as the case continues into its sixth week. The trial resumes on Thursday. Mushroom cook Erin Patterson says she became scared and frantic after her estranged husband accused her of purposely serving up a toxic beef Wellington lunch as her in-laws were fighting for life. "Is that how you poisoned my parents, using that dehydrator?" she recalls Simon Patterson's confrontation. The 50-year-old has given evidence for a third day in her Supreme Court trial in regional Victoria. She has pleaded not guilty to three murders and one attempted murder over the July 2023 lunch allegedly laced with death cap mushrooms she served to Don and Gail Patterson, 70, and Gail's sister Heather Wilkinson, 66. All three died in hospital days after eating the meals, while Heather's husband Ian Wilkinson was the sole surviving lunch guest. Patterson maintains the poisonings were not deliberate. She was admitted to Monash Medical Centre with her children days after experiencing stomach cramps and diarrhoea and after doctors found traces of death cap mushrooms in her very ill lunch guests. Patterson had fed her kids leftovers the day after the lunch, but with the mushroom filling scraped off. She recalled on Wednesday how Simon confronted her in hospital, asking if she had deliberately poisoned his parents. "I said, 'of course not'," Patterson told the court. Her estranged husband's comment caused her to think about how she had used the dehydrator to dry foraged mushrooms weeks earlier. "I started to think, 'what if they had gotten in there, in the container with the dried Chinese mushrooms'," she said. "Simon was of the mind that this was intentional and I got really scared." Patterson was "frantic" when she got home, telling the court she felt responsibility because "I had made the meal and served it and people had got sick". So the next day she took the dehydrator to the rubbish tip. "I was scared that they would blame me for it," she said. "Blame you for?" defence barrister Colin Mandy SC asked. "For making everyone sick. I was scared they'd remove the children," Patterson responded. "I thought there might be ... evidence of any foraged mushrooms in there." The alleged murderer on Wednesday revealed the steps she took to make the beef Wellington dish. Patterson made "deviations" to the RecipeTinEats recipe, including buying 10 beef tenderloin steaks after being unable to find a log of beef, swapping in filo pastry instead of making a crepe and omitting mustard and prosciutto because Ian didn't eat pork. She recalled starting early on the day by frying garlic and chopped shallots before adding two tubs of mushrooms she bought from Woolworth to make the duxelles, or the mushroom wrapping. "I cooked it down. I tasted it a few times. It seemed bland so I decided to add the mushrooms from the grocer I had in my pantry," she told a full court room and 14 jurors. Mr Mandy SC asked her to reflect on what may have been in that additional container of mushrooms from the pantry, which she said she bought in Melbourne. "Now I think that there was a possibility there were foraged ones in there as well," she responded. Patterson previously said she began foraging for wild mushrooms during the COVID-19 pandemic in 2020 at Korumburra Botanic Gardens, on her three-acre properties in Korumburra and Leongatha and along a rail trail. She had accepted there "must have been death cap mushrooms" in the lunch she served. Patterson recalled plating up five beef Wellingtons with mashed potatoes and green beans, with Ian, Don and Heather finishing their entire plates, Gail eating "quite a lot of hers, not all" which Don finished. She ate about a quarter to a third of her own plate. "I was talking a lot. I was eating slowly," she said. After the guests had left, Patterson was cleaning up when she said she had the rest of the cake Gail had brought, which left her so full that she "went to the toilet and brought it back up again". Lines of people curious to catch a glimpse of Patterson giving evidence have stretched from the regional court's doors as the case continues into its sixth week. The trial resumes on Thursday.
Yahoo
21-05-2025
- Health
- Yahoo
More hot days mean higher pregnancy risk, according to climate research
As average temperatures heat up across the world, it's posing a threat to global pregnancies. According to a report from Climate Central, nearly ever country on earth is seeing more days with extreme heat, linked with higher pregnancy risks. ALSO READ: In 2024, North Carolina saw 2nd warmest year and despite drought, Helene kept rainfall above average The study tracked the number of days between 2020 and 2024 a country, state or city experienced temperatures above the 95th percentile of the 30-year average temperatures. For example, in Charlotte, 95% of the time we should expect temperatures to be below 94 degrees. During the years in this study, the researchers found the city hit those temperatures about 13 times a year, 11 more days than researchers would expect to find if the city wasn't experiencing a warming trend due to climate change. The more of these warmer days we see, the riskier things can get for vulnerable populations like young children and expectant mothers. Dr. Melissa Woolworth, an academic specialist at OB/Gyn at Atrium Health, explains that due to the increased blood flow women experience during pregnancy, they're more at risk for heat stress and dehydration. 'If mom's really overheated, the body's really going to divert blood flow to the skin to try and cool her off better, and that's going to affect blood flow to the placenta,' she said. 'When mom's not feeling well, we definitely see that baby is suffering from those effects as well.' This can lead to pre-term labor, lower weights and in the worst cases, higher risks of a stillborn birth. According to Woolworth, the risk is highest in the third trimester, but prolonged exposure to heat poses a threat at every stage of pregnancy. 'There are some effects for first trimester moms, as well,' she said. 'We know there's an increased risk for miscarriage and congenital anomalies.' The Climate Central Study looked at 247 countries in total, finding the highest increases in pregnancy heat risk days in the Caribbean, parts of Central and South America as well as the Pacific Islands, Southeast Asia and sub-Saharan Africa. Across the United States, the study found on average pregnancy heat risk days doubled, but the worst increases were primarily concentrated in the Southwest. To help pregnant patients cope with higher temperatures, Woolworth advises anyone expecting to limit their time outside, drink plenty of fluids and if they need to be outside to stick to shady areas. She also advises medical providers to be aware of patients who may not have reliable access to air conditioning. 'A lot of our patients who are under resourced face these types of effects of dehydration and heat a little bit more profoundly,' she said. 'If they're feeling bad or their baby's not moving well, then definitely encourage them to seek medical attention.' VIDEO: Heat and humidity to bring mosquitoes back to the Carolinas
Yahoo
26-04-2025
- Politics
- Yahoo
Trump orders ‘ideology' removed from Smithsonian. What about NC sit-ins exhibit?
President Donald Trump issued an executive order last month putting Vice President JD Vance and an attorney in charge of finding and 'removing improper ideology' from monuments, museums and the National Zoo overseen by the Department of Interior. On Thursday, the news outlet BlackPressUSA published a report that an exhibit from a historic moment in the Civil Rights Movement, Greensboro's F.W. Woolworth Company lunch counter, fell victim to Trump's order. BlackPressUSA stated that 'Trump officials are sending back exhibit items to their rightful owners and dismantling them — starting with the 1960 Woolworth's lunch counter sit-in exhibit.' The Smithsonian National Museum of American History in Washington has a section of the original lunch counter on display. The other section is housed in Greensboro at the International Civil Rights Center & Museum. The National Museum of African American History and Culture in Washington is home to two of the lunch counter's stools. Linda St. Thomas, chief spokeswoman for the Smithsonian Institution, told McClatchy in an email Friday that the lunch counter is not at risk. 'The Greensboro, NC, lunch counter is not leaving the Smithsonian,' St. Thomas wrote. 'It is on display at the National Museum of American History where it has been for many years.' The BlackPressUSA article specifically mentioned that the exhibit was leaving the National Museum of African American History and Culture. 'The National Museum of African American History and Culture also has two stools from the original counter; one is on exhibit at all times, the other rotates in so that they can be properly preserved,' St. Thomas wrote. 'Bottom line is that no artifacts have left either museum.' Cynetra McMillian, public affairs specialist for the National Museum of African American History and Culture, told McClatchy Friday, 'Since the opening, one stool has always been and continues to be on display.' Late Friday, the news outlet updated its website and social media to say that the Smithsonian says the lunch counter exhibit will now remain at the museum. The lunch counter took its place in American history in 1960. It was then that four Black students from N.C. A&T State University took seats at the counter in downtown Greensboro, despite the restaurant being segregated. When they were refused service, they wouldn't get up. And they would come back daily until Woolworth changed its segregation policies. Their decision helped launch the Civil Rights Movement across the South that led to the end of legal segregation. Other museums across the country have portions of lunch counters from other sit-ins that were spurred by the Greensboro Four's actions. BlackPressUSA's article also reported that the museum was returning a Bible and one of the country's first books on racism to the Rev. Amos Brown, a civil rights leader and pastor of Third Baptist Church in San Francisco. 'The Bible and book belong to Rev. Brown of San Francisco who generously loaned them to the Smithsonian's National Museum of African American History and Culture for an exhibition,' St. James told McClatchy. 'The loan agreement has expired and the items are being returned to the owner which is standard museum practice. The curator called and wrote to Rev. Brown.'
Yahoo
23-04-2025
- Automotive
- Yahoo
This New Porsche 911 Is a Limited-Edition Ode to the Disco Era
Add Porsche to the list of German marques taking time to remember the past this spring. The sports car maker unveiled a new 911 special edition called the Spirit 70 at this year's Shanghai Auto Show. The exclusive build is a celebration of the disco era, right down to the checkered pattern on the interior upholstery. More from Robb Report Dries Van Noten Just Opened a New Boutique in N.Y.C.-Here's a Look Inside Inside an $8 Million Condo on the 29th Floor of New York City's Iconic Woolworth Building An 111-Acre Equestrian Estate in Ireland Is Listed for $9 Million The variant is the handwork of the brand's Exclusive Manufaktur custom division and debuts as one of the most visually distinctive 911s of the 992.2 generation. Designed to embody the essence of the 1970s and early '80s, the convertible is finished in a head-turning coat of Olive Neo green and features an all-black windscreen frame and soft-top roof. It also wears a crest nearly identical to the one on the 911 when it made its debut in 1963, gold badging, and an optional decal package that includes a trio of stripes for the hood and No. 70 racing gumballs for the doors. Rounding things out is a staggered set—20 inches up front, 21 inches in the back—grey Sport Classic 'Fuchs' wheels with gold accents. The interior of the convertible has also been given the retro treatment. The cabin, which features the inverse of the exterior color scheme, may be configured the same way as any other current-gen 911 convertible, but the decoration is entirely unique. That's because Porsche has chosen to use upholstery inserts that feature the brand's beloved checkered Pasha pattern on the seats and door panels, as well as inside the glove compartment. The 911 Spirit 70 is based on the current Carrera GTS Cabriolet, which means it utilizes a hybrid powertrain. The setup pairs a 3.6-liter flat-six boxer engine with an electric motor, which combine to produce 532 hp and 4449 ft lbs of torque. All that power is sent to the rear axle via a seven-speed PDK gearbox and is enough to push the car from zero to 60 mph in 3.1 seconds and to a top speed of 194 mph. Looking to add some nostalgic flair to your car collection? You may want to reach out to Porsche soon about the 911 Spirit 70. The automaker plans to build just 1,500 examples of the special edition worldwide. Pricing for the vehicle will start at $242,250 in the U.S.. . Best of Robb Report The 2024 Chevy C8 Corvette: Everything We Know About the Powerful Mid-Engine Beast The World's Best Superyacht Shipyards The ABCs of Chartering a Yacht Click here to read the full article.
