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Daniel Craig Wears The Most ‘Unique’ Sneakers Ever With A Suit In Toronto

It’s barely been two days since the conclusion of the Venice Film Festival and we’re now over in Canada for the Toronto Film Festival. This time it was Daniel Craig’s turn to do something other than James Bond for the premiere of his in between film Knives Out.The film is described as a modern take on a murder mystery, that follows a family gathering gone horribly wrong, after the family patriarch’s death leads a master detective to investigate.In true Daniel Craig style, he decided to hit the red carpet in a mixture of high fashion and zero f*cks. Daniel wore a sleek black suit with a grey / white shirt combination and round black sunglasses to match.However, most important was what Daniel decided to wear on his feet (which was definitively not a smart pair of black oxfords as one would expect from Jame Bond). Instead, he rocked a pair of loud skull motif Saint Laurent high tops.Let’s remind everyone this is not the first time he’s opted for exotic footwear with a suit. Surprisingly the Saint Laurent sneakers work with his fitted black suit combo. We like to think of this as off duty Bond meets New York Fashion Week.If you like them, these sneakers are currently 40% off at Farfetch.

[vc_row][vc_column][vc_column_text]A few years back world-class and renowned chef, Heston Blumenthal launched his own line of BBQs for the everyday meat lover. The Everdure by Heston collection of barbeques catered for every space, taste and colour hue. What is so special about these barbeques? They...

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‘Have A Nice Life’: Woman Reveals The Worst Double Standard She Has Ever Experienced On A Date

Dating sucks enough without double standards. From emoji misunderstandings to first rendez vous nerves, it’s a veritable minefield out there.

But as one woman’s dating story – recently shared on 9Honey – reveals, it can get a whole lot worse than ghosting, paperclipping and even dogfishing.

But it doesn’t always start out like that.

“My date with Pablo* was fantastic,” Hana*, whose name has been changed for privacy, told Victoria Bright, a journalist at 9Honey.

“He really knew how to show a girl a good time! We went out for drinks, then dinner, and then a walk on the beach, where he told me all about his family and his dreams for the future.”

So far so normal.

“I thought he was just divine and I loved his accent. It helped that he was also a gorgeous-looking man,” she continued.

“He couldn’t stop kissing me. Literally from the moment we left the restaurant he was all over me — not in a sleazy way, because I was so attracted to him I didn’t mind, but he’d be kissing my face, my arms, my hands, my neck.”

“It’s usually my policy to never go home with a man until I’d had at least two or three dates – especially a man like Pablo, who wasn’t like anybody I’d ever dated before,” Hana added.

But – long story short – they ended up hooking up at Pablo’s apartment: “The sex was out of this world, amazing! He was so loving and attentive and I just found him so attractive.”

This didn’t last for long, however; “After we made love we had a shower together and then got back into bed. That’s when he devastated me.”

“He said he couldn’t respect women who are ‘too easy.’ I was horrified. He made me feel worthless.”

“Yes, I’d slept with him on our first date… but what about the double standards? I was sleeping with him on the first date, but he was also sleeping with me on our first date,” Hana continued.

“I tried to explain how unfair he was, but he didn’t listen and didn’t care. I got out of bed right away and got dressed.”

Hana then told Pablo she thought he should be ashamed and that she wished she’d never met him, to which he smirked and said, “Goodbye, have a nice life.”

Looking through Reddit, one finds Hana is far from alone. In fact, her story feeds into a broader discussion around double standards in dating – a topic which is regularly discussed (see here and here) by hundreds of people online.

What these discussions show is that while this is kind of ‘machista‘ attitude (fortunately) appears to be in decline, as younger generations become steadily less hypocritical, it is still more prevalent than you might think.

As the top comment on the Reddit thread, “If you think worse of a woman because she is willing to have sex with you on the first or second date you’re living a double standard,” shows, men who hold this attitude are actually losing out themselves, as well as unfairly judging the women who briefly appear in their lives.

“Been with my wife 11 years and we slept together first date. Really doesn’t mean anything if you save it till date 20 or give it the first date. People need to get over what anyone chooses to do with their own body.”

Couldn’t have summed it up better ourselves.

Rowing

15 seconds medium intensity / 15 seconds fast row
30 seconds medium intensity / 30 seconds fast row
60 seconds medium intensity / 60 seconds fast row

Sequence to be repeated for seven minutes, non-stop.

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Floor

As Alex Roberts wrote for JOE, “Those working out on the floor must select a pair of dumbbells for the following exercises. You don’t want to go too heavy as you’ll be performing 20-30 reps per exercise, but don’t go too light either. You want to maintain tension on the muscle in order to gain strength.”The floor exercises are as follows:

Alternating lunges into dumbbell squat
Side lunges
Dumbbell rows
Bicep curls
Surrenders (hold one of the dumbbells high above your head, drop down into a lunge; then bring your other knee down too. Then get back up – maintaining the dumbbell above your head – and rinse and repeat)
Burpees
Butterfly sit-ups

Each of these seven exercises is to be performed for a minute, then once the seven minutes are up, you switch places with the rowers (and each seven-minute sequence is to be repeated three times).

Warm Down

“To finish off, you alternate between med ball slams for 45 seconds and maximum intensity on the rower, also for 45 seconds. The aim is to reach the furthest distance possible. Rest for one minute in between the switchover,” (JOE).

You then do three to five minutes of stretching and meditation to bring the iron-lung-girding session to a close.

Airlines have been competing to outshine each other since the beginning of commercial air travel. When Qatar unveiled its revolutionary Qsuite in March 2017, however, it sparked a global arm (rest) race which has seen international business class travellers enjoy ever-increasing levels of privacy....

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Forgotten Memoir By Anthony Bourdain Reveals The Secret To Good Dining

As celiacs rage against the (gluten) machine, hipsters refuse anything but organic IPA, and vegans storm restaurants like militants, the blood-and-fat-spattered heart of the restaurant industry has undergone a PR crisis in recent years.

However, according to legendary chef Anthony Bourdain, “Good food, good eating, is all about blood and organs, cruelty and decay.”

He wrote this in a memoir for The New Yorker’s 1999 Annals of Gastronomy, in a piece entitled “Don’t Eat Before Reading This,” adding, “It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals.”

Not quite content with that image, he then drove his point home a third time: “It’s about danger—risking the dark, bacterial forces of beef, chicken, cheese, and shellfish. Your first two hundred and seven Wellfleet oysters may transport you to a state of rapture, but your two hundred and eighth may send you to bed with the sweats, chills, and vomits.”

That’s what made the first two hundred and seven so good.

Twenty years have passed since Bourdain wrote this, and if the rising numbers of vegans, self-diagnosed celiacs and inflexible paleo pilgrims are anything to go by, we appear to have forgotten his words.

The crucial elements of good dining are risk, and a strong stomach – both of which fly in the face of most modern diners’ routine of ordering sanitised dishes we know we’ll like.

But according to Mr Bourdain, this is a mistake: “Like most other chefs I know, I’m amused when I hear people object to pork on nonreligious grounds. ‘Swine are filthy animals,’ they say. These people have obviously never visited a poultry farm.”

“Chicken—America’s favorite food—goes bad quickly; handled carelessly, it infects other foods with salmonella; and it bores the hell out of chefs. It occupies its ubiquitous place on menus as an option for customers who can’t decide what they want to eat.”

“Most chefs believe that supermarket chickens in this country are slimy and tasteless compared with European varieties. Pork, on the other hand, is cool. Farmers stopped feeding garbage to pigs decades ago, and even if you eat pork rare you’re more likely to win the Lotto than to contract trichinosis. Pork tastes different, depending on what you do with it, but chicken always tastes like chicken.”

It doesn’t end there. Another ugly consequence of ‘playing it safe’ is having your bacteria-phobia backfire. How? Allow Bourdain to explain: “People who order their meat well-done… pay for the privilege of eating our garbage.”

“When one of the cooks finds a particularly unlovely piece of steak—tough, riddled with nerve and connective tissue, off the hip end of the loin, and maybe a little stinky from age—he’ll dangle it in the air and say, ‘Hey, Chef, whaddya want me to do with this?’ Now, the chef has three options. He can tell the cook to throw the offending item into the trash, but that means a total loss… Or he can decide to serve that steak to ‘the family’—that is, the floor staff—though that, economically, is the same as throwing it out. But no. What he’s going to do is repeat the mantra of cost-conscious chefs everywhere: ‘Save for well-done.’ The way he figures it, the philistine who orders his food well-done is not likely to notice the difference between food and flotsam.”

The only area in which modern society has caught up to Bourdain’s 20-year-old ideals is in our newfound acceptance of butter, a secret Keto Warriors will have you believe they discovered, but which was been a staple in the French diet for hundreds of years.

“Another much maligned food these days is butter,” Bourdain wrote (in 1999). “In the world of chefs, however, butter is in everything. Even non-French restaurants—the Northern Italian; the new American, the ones where the chef brags about how he’s ‘getting away from butter and cream’—throw butter around like crazy.”

“In almost every restaurant worth patronizing, sauces are enriched with mellowing, emulsifying butter. Pastas are tightened with it. Meat and fish are seared with a mixture of butter and oil. Shallots and chicken are caramelized with butter. It’s the first and last thing in almost every pan: the final hit is called ‘monter au beurre.’ In a good restaurant, what this all adds up to is that you could be putting away almost a stick of butter with every meal.”

The takeaway? Put that (whatever it is) on your plate and eat it.

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