Latest news with #Maman
Time Out
12-06-2025
- Entertainment
- Time Out
Culinary queen Martha Stewart is collabing with Maman on a new summer menu
This summer, there's something very French and very Martha to look forward to: a menu that represents a collaboration between Maman café and bakery and celebrity lifestyle authority Martha Stewart. It's Maman's 10th anniversary and Stewart's 100th cookbook, so it's a great time for the two forces to join. Maman, French for 'mom,' serves coffee in toile-patterned to-go cups and their pastries on chic blue and white vintage plates if you stay in house to eat. With locations in New York City and along the East Coast all the way down to Florida (and internationally in Montréal and Toronto), the powerhouse will be serving five menu items developed by Martha Stewart's test kitchen staff and Maman co-founder Elisa Marshall—who says she grew up watching Martha Stewart's show and idolizing her. When the season changes, a new collection of five limited-time menu items will drop—and this will happen three more times during the yearlong collaboration. For summer, the five new items are: a tomato tart from Martha's new cookbook, her signature Red Iced Tea, a crème brûlée sugar bun which is described as a brûléed riff on Maman's famed pastry, a kitchen sink cookie and a turkey cobb sandwich. An in-depth description of each menu item: The tomato tart has cherry tomatoes, fontina cheese, roasted garlic & fresh thyme captured in a flaky, all butter crust. The iced tea is made with cold steeped berry-infused hibiscus iced tea served with muddled fresh raspberries, whole blueberries & citrus wheels, and garnished with fresh mint. The sugar bun is a sugar-crusted croissant with a caramelized top, filled with homemade vanilla pastry cream. The kitchen sink cookie has a little bit of everything in it (like a kitchen sink): dark chocolate, coconut, sour cherries, apricots and toasted pecans. Finally, the sandwich is made with oven roasted, antibiotic free turkey with candied bacon, hard-boiled eggs, avocado, romaine, basil leaves and Dijonnaise served on country bread.
ABC News
06-06-2025
- Entertainment
- ABC News
Amid concerns about China's falling birthrate, the 'boy sober' movement is rising
When Beijing university student Maman, a fan of K-pop and anime, became tired of not finding a compatible man to date, she decided to hire a "cosplay boyfriend". First, the 22-year-old searched online for cosplay actors who offer companionship services. The date was simple: they spent the afternoon drawing together, taking quirky photos around the city, and joking about their favourite characters. "Virtual reality dating, and cosplay dating has helped women increase their self-awareness and allows a deeper understanding of what they want in relationships," Maman said. Cosplay (short for "costume play") is a kind of performance art where people dress up as characters from anime, computer games and other pop culture. Maman's cosplay boyfriend was dressed as Osborn, the talented race car driver from the mobile game Light and Night who sports jet black hair and smouldering looks. For Maman, who declined to give her full name, the date was not a mere escape; it was a refreshing break from transactional, often demeaning, dating app culture. She's part of a new generation of heterosexual women in China embracing the TikTok #boysober trend — no dating apps, no situationships, just self-care and staying single by choice. Xuanzi, a follower of the "boy sober" movement from the port city of Dalian, said she had grown tired of online dating that often felt like a series of check-boxes and so opted to hire a cosplay boyfriend for a day too. In China — where those who don't marry before 30 risk being called "leftover women" — the boy sober movement is largely a rejection of societal pressure to marry by a certain age. That pressure has stepped up even more so as the birth rate has plummeted — with the country's population falling for a third consecutive year in 2024. The government has loosened the one-child policy, instituted a 30-day cooling off period for divorces, and even suggested at the National People's Congress plenary meeting to allow people a week off "to enjoy love". But for many women, these measures feel like token gestures, designed to curb demographic decline without addressing the deeper societal issues. Pan Wang, a sociologist in Chinese studies at the University of New South Wales, said the boy sober movement was largely limited to feminists in urban areas. "Women are rejecting marriage because of the unequal distribution of domestic work, male chauvinism, and intense social pressure," she said. The expectation to care for two families due to China's aging population also places a heavy burden on women, she added. "There is a trending phrase on Weibo, 戒断男性专注自身# — 'Detox from boys and focus on yourself,'" Xuanzi said. At one point, the hashtag had around 320 million views on the social media platform, she said, showing that "young women are having a collective awakening". The hashtag is blocked on Weibo and RedNote but the discussion remains in some posts. "We are not rejecting love, but rejecting the countdown of 'must marry' before 30," said Xuanzi. Maman said experiencing gender inequality in relationships was one of the driving forces behind her decision to hire a cosplay boyfriend. "In my past relationships, I often encountered young men who displayed very obvious patriarchal traits," she said. "They either placed too much emphasis on family expectations, or saw women as nothing more than objects of pleasure. It was a binary I didn't want to be a part of." Marriages in China plunged by a record amount last year, falling by a fifth to just 6.1 million — less than half the number that got married in 2013. The high cost of childcare and education has been blamed, along with economic uncertainty. About 42 per cent of China's youth were not looking for a relationship, according to the Chinese Academy of Sciences' 2022 Report on the Mental Health of College Students. Of the 80,000 surveyed, 41.93 per cent were single and wanted to stay single, 27.61 per cent were in relationships, and 25.40 per cent were single but seeking a relationship, while the remainder did not answer. Websites and mobile apps, which have largely replaced traditional marriage markets, were supposed to make dating easier. But, as in the West, many Chinese young people have also become disillusioned with meeting people online. "Dating apps have made us into products, constantly advertising ourselves to potential suitors," said Ms Yan, a bisexual university student who declined to provide her first name. "But the reality is that many men haven't evolved with the expectations of gender equality." Rather than facilitating genuine connection, the apps have been critiqued for turning dating into a commodified experience — resembling a game where swiping right has replaced meaningful interactions. "Dating apps have made it 'fast-food love', swiping left or fight to get more and more people but it has also led to the counter-trend, more people like me," Xuanzi said. In a world of seemingly endless matches, it was easy to fall into the trap of "networked loneliness", said Hao Xu, from the University of Melbourne, noting the abundance of choice leading to fatigue and dissatisfaction. "This abundance of choice creates superficial interactions, where individuals are treated as commodities rather than potential partners." What's more, online dating has begun to replicate real-world inequalities. On dating platforms like Qingteng Love, users must now verify their degrees. Some users say this kind of filtering makes dating feel more like job recruitment than emotional connection. "Dating apps have become more exclusive," said University of Technology Sydney sociologist Tingting Liu. "People don't talk about class and instead use income — apartment ownership, car ownership and education," she explained. It's against this backdrop that many young women are embracing alternative forms of companionship. It's not just cosplay boyfriends — others are delving into virtual realms, experimenting with AI boyfriends or video game-based interactions. Maman said many women preferred to go on cosplay dates with female actors dressing as male anime characters. "It's because we feel safer if we know other women," she said. "Some of them even look more like the characters." Lexie Chang, who has been working as a cosplay actor for a year, charges about $75 a day. Her clients — mostly professional women and university students aged 17 to 30 — wanted emotional care, not romance, she said. "I listen, offer comfort and hugs, I focus on their emotions like a therapist," said Ms Chang. "While there are some clients who choose this service due to loneliness, they represent a small minority. "Cosplay commissions, as a new dating trend, reflect the diversification of emotional needs in modern society, the fusion of anime and real-life experiences, and the rise of emotional consumption. "As society changes, more women are focused on self-realisation rather than traditional roles like marriage or childbirth." Rui, a 29-year-old cosplay actor from Beijing, said she herself has given up on dating. "I focus more on friendships now. Not sexuality, but sociality." "When women realise men can't meet the standards of a gender-equal relationship, they stop trying," said Ying, a student from Zhuhai. "The pressure to date, even from a young age, just becomes too much." Leta Hong Fincher, the author of Leftover Women about the growing gender inequality in China, said movements like boy sober represented the growing feminist consciousness. "Fewer women are willing to make major compromises," she said. "They're finding more support in their friendships and choosing to remain single until — or unless — someone truly fits."
Pink Villa
26-05-2025
- Entertainment
- Pink Villa
Maaman: Soori pens note of gratitude as Tamil family drama surpasses Rs 25 crore at box office
Latest Tamil release Maaman celebrates the unique bond between an uncle and nephew on the silver screen. Seemingly so, the film has been performing wonderfully at the box office and has now passed a milestone of Rs 25 crores in Tamil Nadu. Taking to X, actor Soori penned a note of gratitude as his film achieved this remarkable feat. He dropped a poster of the film and thanked every one of the team members who equally deserve this phenomenal credit. Check out the post here: An excerpt from his long note read, 'Their tireless work and dedication are the main reasons why Maman holds a place in your hearts today. Today, the movie Maman is successfully running for its second week... but it resonates not only on the screen but also in the love, appreciation, and enthusiastic smiles you have given... it lives on in the hearts of every family.' Speaking about the box office metrics of Maaman, it has emerged as a sure-shot hit in Tamil Nadu and even continues to do so in the second week of its theatrical run. The family drama has touched the hearts of the audience with its honest and unique storytelling. While the film continues to storm in theaters, it was just some days back when Soori confirmed that the digital and satellite streaming rights of Maaman were acquired by Zee5. The film will be airing on this digital platform after completing its run in cinema halls. For the unversed, the Soori starrer hit the big screens on May 16. Maaman is directed by Prasanth Pandiyaraj, who had penned the screenplay of the film based on a story from Soori himself. It is produced by K. Kumar under the banner of Lark Studios. Talking about the cast, apart from Soori, it also stars Aishwarya Lekshmi, Rajkiran, Swasika, Bala Saravanan, Baba Bhaskar, Geetha Kailasam, Viji Chandrasekhar and others.
Telegraph
23-05-2025
- Lifestyle
- Telegraph
Raymond Blanc's top 10 tips to make your summer dishes go further
The good news? May's unseasonably hot weather has brought a glut of tomatoes and strawberries. And who better to show us what to do with them than Raymond Blanc? The French chef is best known for the lavish feasts at his restaurant Le Manoir aux Quat'Saisons in Oxfordshire – but he's spent a lifetime championing zero food waste and sustainable cooking. Long before he stepped into a professional kitchen, Blanc learnt prudence and resourcefulness from his hard-working family, who came from a long line of farmers. Raymond, who grew up in the Franche-Comté region of France, says: 'My papa was a working class person with strong principles and work ethics. He once made me taste earth so I would truly appreciate it and all that grows from it. 'He built a beautiful house over six years, with six bedrooms for us all and our house had a huge garden around it which could feed the whole family all year round.' Mushrooms hung from the ceilings. Gargantuan pots were stashed next to preserves and pickles. In them, Maman would store stale bread that she would later use as a crumble, together with apples, for a mouth-watering family treat. They kept rabbits, among other animals. The fur would be sold. The rest was chopped and braised with white wine and mustard to make a sumptuous 'lapin à la moutarde'. 'Nothing would be left,' Raymond says. 'The first thing my maman taught me was, 'Raymond, you shall waste not'.' During strawberry season, their house was filled with the comforting aromas of intense, syrupy, well-drained strawberries. Making jam became a cottage industry, with maman making about 10 litres at a time. 'She taught me to understand where our food came from, which became the foundation of my cuisine,' he says. 'She taught me to embrace the seasons.' He named his first restaurant Le Manoir aux Quat'Saisons (the house of the four seasons) with that ethos in mind. Homegrown, locally and ethically sourced ingredients have always been at the heart of his cooking. At Brasserie Blanc – the French restaurant group he founded – all staff, regardless of their role, are now taught how to reduce food waste in their own homes. Raymond's passion for sustainability is matched by his horror at how much food British households throw away: nearly five million tonnes of edible food each year, worth an estimated £17 billion – or around £1,000 per typical household – according to a study commissioned by the climate action group Wrap. Tackling the issue is 'everyone's responsibility,' says Raymond. And with just a few small changes to how we shop, we could all cut down on food waste at home. That means shopping mindfully, considering the provenance of our produce, and choosing fruit and vegetables that are in season. Instead of filling our trolleys with a hodgepodge of tempting treats, we should try some simple meal planning. 'People often over-shop. Just by writing a list before they go will help them to avoid the things they don't need,' Raymond says. He acknowledges two-for-one deals are a common temptation but encourages us to freeze any sauces or meals we have copious leftovers of. 'Just make sure you put a date on it – I label everything,' he says. With summer almost here, there's no need to bin wilted lettuce leaves or squishy strawberries the children turn their noses up at. Here, Raymond shares his top tips. Raymond's top ten tips to reduce summer food waste Limp salad leaves 'Don't consign limp salad leaves to the compost bin as they can be revived and refreshed by immersing them in iced water for 15 minutes before patting dry to restore their crispness. If they are beyond the point of redemption then you can turn them into a simple pesto – this works particularly well with 'Little Gem' lettuce. All you need is 100g of leaves, 50g Parmesan, 50g pine nuts (or any other nuts you have in your cupboards such as walnuts or cashews), a dash of olive oil, two cloves of garlic and the juice of one lemon. Simply blitz in a food processor to achieve your desired consistency. Pesto is not only perfect for pasta but also drizzled on soups or as a dip.' Leftover pastry 'Leftover shortcrust pastry can be safely stored in the freezer for up to eight weeks, but why not get creative and make a spring vegetable galette. In France, a galette is a free form tart, so you don't even need a pie dish to make them, just a baking tray. Roll out your pastry and add sautéed leeks, asparagus, peas or any other greens that you have in your fridge. Make sure you leave enough pastry around the edges to fold over the filling. Crumble over some feta cheese (or again, any cheese that you have in the fridge such as Gruyère or, my favourite cheese from my home region in France, Comté, that you can grate over). Fold the edges over the filling to create the sides to the tart. Brush the pastry with a beaten egg and then bake in the oven at 356F (180C) and 320F (160C) for fan assisted, until the pastry is crisp and golden. You can even use any tomato sauce or pesto that you have made to enhance the filling!' Strawberries 'If you are growing your own strawberries at home, they tend to ripen at different times. Picking them at their best and storing them in the freezer in a resealable bag is a great way to ensure you have a batch of perfectly ripe strawberries ready to cook into strawberry jam – and you can also do this with shop bought strawberries which tend to go soggy quickly. You don't even have to defrost them – you can cook them from frozen too. I've always preferred jams that have less sugar, where the fruit flavour is really intense.' Overripe tomatoes 'These are the perfect base for a sauce. The only ingredients you need are your tomatoes, an onion, garlic cloves and olive oil. Heat the olive oil in a pan and, once hot, add finely chopped onion and cook down until soft and translucent. Add garlic (either grated or finely chopped) and cook for a further minute. Finally, add your chopped tomatoes and cook the sauce for a further five minutes until it has reduced slightly and season it with salt and pepper. Let the sauce cool completely before freezing. When defrosted you have the perfect base sauce for a multitude of dishes.' Stale bread 'Blitz into breadcrumbs in a food processor and store in an airtight container in the freezer. For the perfect herb crust for lamb, add in some fresh herbs when you blitz the breadcrumbs in the food processor. Not only will the oils be released from the herbs but it will turn the crust into a beautiful vibrant green which will showcase your spring lamb perfectly. Stale bread is also perfect for making your own croutons. Cut the bread into cubes, place on a baking tray in the oven at 392F (200C) or 356F (180C) fan assisted, drizzle with olive oil and season with salt and pepper (you can also add dried herbs) and bake until crisp and golden. These make the ideal salad topper.' Vegetable peelings 'Rather than consigning them to the compost heap or the food waste bin, these can make a delicious snack. Season them with salt and pepper (you can also add other herbs of your choice for flavour) and pop them in the oven on a baking tray (374F/190C or 338F/170C for fan assisted) for 20 to 25 minutes. Take them out and leave them to cool and crisp up and enjoy them on their own or with your favourite dip. These also work well in an air fryer if you have one at home.' Make your own mirepoix 'Use up leftover vegetables in the fridge to make your own mirepoix – a flavoursome vegetable base to many French dishes. Dice the vegetables and slow cook with fat (usually butter) on a low heat, taking care not to brown them. Usually, the vegetable mixture includes two-part onion, one-part carrot and one-part celery. You can also add tomato puree. Once cool, you can portion and freeze until needed in everything from soups to stews.' Grow your own herbs from shop bought packs 'You can start your own herb garden with shop bought rosemary stalks. Take a rosemary stalk that you have stripped the leaves off for cooking and peel a little bit of the stalk off at the bottom. Pop the stalk in a glass of water and, after a week or so, you will start to see little shoots growing. Leave for a couple more weeks and then transfer to a pot filled with compost (with drainage) and pop it on your windowsill. A great project to do with the kids and you won't have to buy rosemary again!' Leftover lemons 'If you only need half a lemon for a recipe, don't discard the remainder or leave it to go mouldy in the fridge. Instead, cut it into wedges and pop it in the freezer. Defrost when you next need a lemon for a recipe or add it to your favourite tipple.' BBQ leftovers 'To prevent any leftovers, don't over commit when you plan a BBQ. Just stick to one thing like burgers or maybe some slow-cooked chicken thighs. It doesn't need to be a buffet of four or five different meats. Instead, focus on some lovely salads, flatbread and sauces to accompany your BBQ.'
Irish Daily Mirror
17-05-2025
- Entertainment
- Irish Daily Mirror
France's emotional Eurovision song explained as Louane reflects on mum's death
The Eurovision Song Contest grand finale is upon us and France hits the stage, boasting a spot in the Big Five. Taking up the mantle for her homeland is Anne Peichert, known by her stage moniker Louane. Her heartwarming track 'Maman' pays homage to her late mother, weaving a tale of maternal bonds across generations. The performance comes with a poignant twist as it features the voice of Louane's own little girl towards the close. Though the narrative of the song is intimately personal, its universal message has resonated worldwide. The chanteuse expressed her dream to clinch the Eurovision title in memory of her mum. Lyrics translated convey: "I've changed a lot, I've grown up a lot. From you, I kept everything, That makes me who I am." The songstress goes on to unveil her journey to motherhood, discovering an "indelible love", and promises of eternal affection through time. "You know, the real one, always. Even when time flies, When he holds my hand, I'm no longer afraid of anything. And it feels like before, When you used to hold my hand," she sings on. Louane has opened up in her latest song about coming to terms with her profound losses, sharing: "I'm better, I know where I'm going. I stopped counting the years." The French star first captured hearts at 16 on The Voice, launching a career lined with both personal tragedy and artistic triumph. At a young age, Louane faced the heartbreaking loss of both of her parents, with her father passing away just three months before her stint on The Voice. Her mother's death followed in 2014 after battling a serious illness. It was during the Six Nations final game between France and Scotland, under the gaze of 80,000 spectators, that she emotionally rendered the song Maman. Now an established artist with three million album sales, Louane boasts a 1.2 million strong Instagram following. Her talents span beyond music into acting, having nabbed a César Award for her role in La Famille Bélier. At 28, she has chalked up an impressive résumé including voice roles in French adaptations of Trolls and Incredibles 2. In her personal life, she shares a partnership with singer Florian Rossi and in March 2020, they welcomed their daughter Esmée into the world. For Eurovision aficionados, the grand final is set to broadcast on BBC One on May 17 at 8pm, with international viewers able to join via the competition's official YouTube channel.
