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One of These is the Cronut, The Other is Food Plagiarism - And You Can't stop It
One of These is the Cronut, The Other is Food Plagiarism - And You Can't stop It
Cereal Milk has been a staple soft-serve flavor at Christina Tosi's Milk Bar for years. Last month, frozen-yogurt chain 16 Handles unveiled a flavor it called MMMilk & Cereal. MUST CREDIT: Washington Post photo by Katherine Frey
To taste a Cronut - an actual, legit Cronut - you must be willing to brave the sea of humanity that amasses each morning outside Dominique Ansel Bakery in Manhattan.
You can also go to a Dunkin' Donuts in pretty much any city and order something that's kind of like Ansel's iconic pastry, cut from croissant dough and then deep fried. Or, in Sacramento, you could have a Doissant. In San Francisco, you can scarf down a Cruffin, which is not a doughnut at all, but hey, close enough.
Given how fast food trends emerge and travel, it's not surprising that there's a Cronut, or Faux-nuts.
But the hottest food trend of the past five years may be copycatting. Call it food plagiarism.
And the examples go way beyond the Cronut.
Kimchi quesadillas and short-rib tacos were the brilliant pairings that launched Los Angeles's Roy Choi and the Kogi food trucks - and then set off an echo-boom of Korean-taco knockoffs. New York's Doughnut Plant claims to have cooked up square jelly doughnuts nearly a decade ago; but now you can have one at Washington's Astro Doughnuts. Do you drool over the over-the-top cakes with ganache drippings that Australian home baker Katherine Sabbath posts for her nearly 300,000 Instagram followers? Buzz Bakery can sell you an "homage," and so can plenty of other shops from New York to California.
And for a doughy bun overstuffed with a slab of fatty pork belly and a schmear of hoisin, you can head to one of the restaurants in David Chang's growing Momofuku empire, or any of the quintillion American ramen shops made in Momofuku's image.
"Once upon a time, a chef produced something, and it slowly made its way around, by people eating there, by word-of-mouth, by traditional media," says David Sax, author of "The Tastemakers," which traces the evolution of food crazes. This is how it worked in the days of the Caesar salad and the baked Alaska.
But if cooking has always revolved around adapting and perfecting existing dishes, why does this feel different? One word: speed. "It's happening so quickly, it's impossible to control," says Sax.
Point a pastry-cream-covered finger at Instagram, which provides the blueprints for bakers in Ohio and Jakarta to start food-coloring perfectly good bagels the unholy hues of a Grateful Dead T-shirt. And don't forget the foodies, eager and willing to gobble up the edible equivalent of a fake Fendi bag.
But unlike the purses of Canal Street, food copycats may even affirm the value of the real deals and turn an unknown chef who spawns a trend into a household name.
If no one copies your pork bun or your rainbow bagel, "if nobody cared enough to even imitate it," says Sax, that means "it doesn't resonate with anyone."
James Beard Award-winning chef Mike Solomonov and his business partner, Steven Cook, have opened several popular Philadelphia eateries: Israeli restaurant Zahav; a hummus place known as Dizengoff; and a Korean-chicken-and-doughnuts joint called Federal Donuts. And his fans, he says, email him when they spot what look like plagiarists.
Dizengoff serves a hummus bowl with beets and hazelnuts, and in Washington, hummus restaurant Little Sesame serves a hummus bowl with beets and hazelnuts. Phoenix's Welcome Chicken + Doughnuts looks a lot like Federal Donuts.
"It's sometimes a little bit weird," Solomonov confesses. "You're, like, 'Wow, they're doing Korean fried chicken and doughnuts?' Wouldn't they want to do something different?" But he's learned to shrug it off. "We didn't invent Korean fried chicken, and we didn't invent cake doughnuts," he says. In fact, he's convinced that somewhere in Israel, a chef is looking at his restaurants and yelling, "What the $*#)?"
"We all copy each other anyway," he says. "Especially when you're young and inexperienced - you do what you know is going to make people happy." Sometimes, however, the plagiarist isn't a naive young chef. Burger King boldly hawks the Big King, which is exactly what it sounds like: an uncanny match, double patty for double patty, sesame-seed bun for sesame-seed bun, for McDonald's Big Mac. Another burger chain, Red Robin, has begun serving a towering new sammy that unabashedly apes New York chef Keizo Shimamoto's behemoth trend food, the Ramen Burger, with buns made of noodles.
In March, frozen-yogurt chain 16 Handles unveiled MMMilk & Cereal, a cornflakes-flavored treat that chief executive Solomon Choi proudly declared "you won't see anywhere else." But we have: At Milk Bar dessert shops, where Christina Tosi's Cereal Milk soft-serve has been one of the most iconic sugar rushes of the past decade. "MMMilk & Cereal" was hastily renamed "Cereal Bowl," but it remained on 16 Handles' taps.
How is that possible?
Chefs can protect the names of their unique creations - think Boardwalk Fries, the Cronut or Coca-Cola - says Michael F. Snyder, a Philadelphia lawyer experienced in food industry intellectual property law. It's far harder, he says, to prove that someone's dish is a knockoff, mostly because it's a high bar to prove that yours is original.
What about a recipe? Forget it. In the eyes of the U.S. Copyright Office (and the courts), recipes are just lists of ingredients that can't be copyrighted; neither can a chef copyright a work derived from something that already existed. And what chef can argue that they've created not only a new dish, but also the cooking techniques that went into it?
Designs, like the ridges in a Ruffles potato chip, can be copyrighted if they're unique, Snyder says, but once a chef cooks a dish on a television show or publishes a cookbook, a business secret becomes fair game. Even so, Ansel published a version of his Cronut recipe for home cooks. "I don't think worrying about imitators is a healthy way to create," he says by email. "Protecting yourself and your intellectual property is something I've had to learn to do."
Ansel trademarked the Cronut name, but not for the reasons you might expect. He was prompted, he says, by "trademark trolls, who sweep in and trademark something they didn't create and later prevent the creators from using the name." And he doesn't think that plagiarism is just part of the business. "Quite the opposite, actually," he says. "I think the nature of the business is for chefs to create and express their own styles."
For eons, dining has evolved as ideas are built upon ideas. A new dish tweaking some stale old dish emerges. Chefs also pass on techniques to their underlings. "Plenty of people know how to make our hummus," Solomonov says of his former chefs. "There are no secrets." A restaurant's real intellectual property, he argues, are the intangibles: service, consistency, mood and ambience. "It isn't the recipes at all." Perhaps this is why chefs rarely call one another out publicly for food plagiarism but do frequently accuse each other of stealing a concept, a name or a restaurant's look. Often, they do it in a good old-fashioned legal filing, says Snyder.
In one of the most memorable cases, the U.S. Supreme Court weighed in on whether a Texas fast-food chain, Two Pesos, had mimicked the appearance of another, Taco Cabana. It awarded millions to Taco Cabana. In New York, the Kati Roll Company sued in 2014 when a competitor opened with a similar name and common colors in its logos and interior design, not to mention dishes that smacked of food plagiarism.
The rival's response? If the food was similar, wasn't it because both restaurants served traditional Indian food, which is thousands of years old? The other restaurant eventually changed its name, but it had a point. Who can lay claim to dishes that seem to have appeared out of nowhere and spread like wildfire? Who knows who fried the first batch of crispy Brussels sprouts, or who first eyed a flavorless iceberg-lettuce salad and decided to use kale instead?
It's an "industry where no idea is truly original," says Sax, although these days, chefs do "take credit for stuff. They Instagram it, and they hashtag it. That's the currency by which they're building their brand." David Chang, he says, didn't create ramen. "Dominque Ansel did not invent doughnuts or croissants, or even some cream-stuffed proofed dough pastry." Of their copycats, Sax says, "while it may seem like intellectual thievery and rip-offs, fundamentally, this is how the culture of food moves forward." "If a chef puts something on their menu that they weren't the first to do, that's not a crime. That's cuisine."
To taste a Cronut - an actual, legit Cronut - you must be willing to brave the sea of humanity that amasses each morning outside Dominique Ansel Bakery in Manhattan.
You can also go to a Dunkin' Donuts in pretty much any city and order something that's kind of like Ansel's iconic pastry, cut from croissant dough and then deep fried. Or, in Sacramento, you could have a Doissant. In San Francisco, you can scarf down a Cruffin, which is not a doughnut at all, but hey, close enough.
Given how fast food trends emerge and travel, it's not surprising that there's a Cronut, or Faux-nuts.
But the hottest food trend of the past five years may be copycatting. Call it food plagiarism.
And the examples go way beyond the Cronut.
Kimchi quesadillas and short-rib tacos were the brilliant pairings that launched Los Angeles's Roy Choi and the Kogi food trucks - and then set off an echo-boom of Korean-taco knockoffs. New York's Doughnut Plant claims to have cooked up square jelly doughnuts nearly a decade ago; but now you can have one at Washington's Astro Doughnuts. Do you drool over the over-the-top cakes with ganache drippings that Australian home baker Katherine Sabbath posts for her nearly 300,000 Instagram followers? Buzz Bakery can sell you an "homage," and so can plenty of other shops from New York to California.
And for a doughy bun overstuffed with a slab of fatty pork belly and a schmear of hoisin, you can head to one of the restaurants in David Chang's growing Momofuku empire, or any of the quintillion American ramen shops made in Momofuku's image.
"Once upon a time, a chef produced something, and it slowly made its way around, by people eating there, by word-of-mouth, by traditional media," says David Sax, author of "The Tastemakers," which traces the evolution of food crazes. This is how it worked in the days of the Caesar salad and the baked Alaska.
But if cooking has always revolved around adapting and perfecting existing dishes, why does this feel different? One word: speed. "It's happening so quickly, it's impossible to control," says Sax.
Point a pastry-cream-covered finger at Instagram, which provides the blueprints for bakers in Ohio and Jakarta to start food-coloring perfectly good bagels the unholy hues of a Grateful Dead T-shirt. And don't forget the foodies, eager and willing to gobble up the edible equivalent of a fake Fendi bag.
But unlike the purses of Canal Street, food copycats may even affirm the value of the real deals and turn an unknown chef who spawns a trend into a household name.
If no one copies your pork bun or your rainbow bagel, "if nobody cared enough to even imitate it," says Sax, that means "it doesn't resonate with anyone."
James Beard Award-winning chef Mike Solomonov and his business partner, Steven Cook, have opened several popular Philadelphia eateries: Israeli restaurant Zahav; a hummus place known as Dizengoff; and a Korean-chicken-and-doughnuts joint called Federal Donuts. And his fans, he says, email him when they spot what look like plagiarists.
Dizengoff serves a hummus bowl with beets and hazelnuts, and in Washington, hummus restaurant Little Sesame serves a hummus bowl with beets and hazelnuts. Phoenix's Welcome Chicken + Doughnuts looks a lot like Federal Donuts.
"It's sometimes a little bit weird," Solomonov confesses. "You're, like, 'Wow, they're doing Korean fried chicken and doughnuts?' Wouldn't they want to do something different?" But he's learned to shrug it off. "We didn't invent Korean fried chicken, and we didn't invent cake doughnuts," he says. In fact, he's convinced that somewhere in Israel, a chef is looking at his restaurants and yelling, "What the $*#)?"
"We all copy each other anyway," he says. "Especially when you're young and inexperienced - you do what you know is going to make people happy." Sometimes, however, the plagiarist isn't a naive young chef. Burger King boldly hawks the Big King, which is exactly what it sounds like: an uncanny match, double patty for double patty, sesame-seed bun for sesame-seed bun, for McDonald's Big Mac. Another burger chain, Red Robin, has begun serving a towering new sammy that unabashedly apes New York chef Keizo Shimamoto's behemoth trend food, the Ramen Burger, with buns made of noodles.
In March, frozen-yogurt chain 16 Handles unveiled MMMilk & Cereal, a cornflakes-flavored treat that chief executive Solomon Choi proudly declared "you won't see anywhere else." But we have: At Milk Bar dessert shops, where Christina Tosi's Cereal Milk soft-serve has been one of the most iconic sugar rushes of the past decade. "MMMilk & Cereal" was hastily renamed "Cereal Bowl," but it remained on 16 Handles' taps.
How is that possible?
Chefs can protect the names of their unique creations - think Boardwalk Fries, the Cronut or Coca-Cola - says Michael F. Snyder, a Philadelphia lawyer experienced in food industry intellectual property law. It's far harder, he says, to prove that someone's dish is a knockoff, mostly because it's a high bar to prove that yours is original.
What about a recipe? Forget it. In the eyes of the U.S. Copyright Office (and the courts), recipes are just lists of ingredients that can't be copyrighted; neither can a chef copyright a work derived from something that already existed. And what chef can argue that they've created not only a new dish, but also the cooking techniques that went into it?
Designs, like the ridges in a Ruffles potato chip, can be copyrighted if they're unique, Snyder says, but once a chef cooks a dish on a television show or publishes a cookbook, a business secret becomes fair game. Even so, Ansel published a version of his Cronut recipe for home cooks. "I don't think worrying about imitators is a healthy way to create," he says by email. "Protecting yourself and your intellectual property is something I've had to learn to do."
Ansel trademarked the Cronut name, but not for the reasons you might expect. He was prompted, he says, by "trademark trolls, who sweep in and trademark something they didn't create and later prevent the creators from using the name." And he doesn't think that plagiarism is just part of the business. "Quite the opposite, actually," he says. "I think the nature of the business is for chefs to create and express their own styles."
For eons, dining has evolved as ideas are built upon ideas. A new dish tweaking some stale old dish emerges. Chefs also pass on techniques to their underlings. "Plenty of people know how to make our hummus," Solomonov says of his former chefs. "There are no secrets." A restaurant's real intellectual property, he argues, are the intangibles: service, consistency, mood and ambience. "It isn't the recipes at all." Perhaps this is why chefs rarely call one another out publicly for food plagiarism but do frequently accuse each other of stealing a concept, a name or a restaurant's look. Often, they do it in a good old-fashioned legal filing, says Snyder.
In one of the most memorable cases, the U.S. Supreme Court weighed in on whether a Texas fast-food chain, Two Pesos, had mimicked the appearance of another, Taco Cabana. It awarded millions to Taco Cabana. In New York, the Kati Roll Company sued in 2014 when a competitor opened with a similar name and common colors in its logos and interior design, not to mention dishes that smacked of food plagiarism.
The rival's response? If the food was similar, wasn't it because both restaurants served traditional Indian food, which is thousands of years old? The other restaurant eventually changed its name, but it had a point. Who can lay claim to dishes that seem to have appeared out of nowhere and spread like wildfire? Who knows who fried the first batch of crispy Brussels sprouts, or who first eyed a flavorless iceberg-lettuce salad and decided to use kale instead?
It's an "industry where no idea is truly original," says Sax, although these days, chefs do "take credit for stuff. They Instagram it, and they hashtag it. That's the currency by which they're building their brand." David Chang, he says, didn't create ramen. "Dominque Ansel did not invent doughnuts or croissants, or even some cream-stuffed proofed dough pastry." Of their copycats, Sax says, "while it may seem like intellectual thievery and rip-offs, fundamentally, this is how the culture of food moves forward." "If a chef puts something on their menu that they weren't the first to do, that's not a crime. That's cuisine."
Great breakfasts are made of grandmother’s stories and savoury oatmeal
Great breakfasts are made of grandmother’s stories and savoury oatmeal
Here are quick recipes for tangy, nutritious oatmeal starring pineapple, bird eye chillies and green tomatoes
My first encounter with oats was something out of a fairy tale. Literally. I was a kid, reading the story of Goldilocks, when I came across this bewildering thing called “porridge”. It was not only not pronounced “porridugee”, but my grandmother — the indulger of all my toddler-sized whims — flatly refused to make this dish for me. Porridge was oats boiled in milk, she explained with a shudder. It was tasteless slop. I was extremely confused. Why would Goldilocks eat three bowls of tasteless slop? It made no sense. Approximately 30 years later, as I sprinkled bacon bits as a final garnish over my oats with fresh pineapple jam, I found myself longing for my grandmother. She opened up the world for me, with everything that she fed me, whether it was with food or stories. I’d have loved to have changed her mind about porridge because here before me were the boiled oats that she’d so despised and in their ungarnished innocence, they did indeed bear a striking resemblance to slop. But tasteless? Not by a long shot.
Here’s what not enough people tell you about oats while singing their praises. Yes, they’re nutritious, a great source of fibre, low calorie yet filling, and capable of boosting your superpowers. But most importantly for gluttons like me, oats are very easy to cook and incredibly versatile. Not that I knew this when I picked up my first packet of oats. The idea of having oatmeal (or porridge) for breakfast had been part of a doomed attempt to lose weight. If I’d stuck to the instructions on the back and simply boiled the oats in milk and drizzled honey or sprinkled a little sugar over them or added some fresh fruit, as per the instructions, maybe I would have lost a kilogram or two. Unfortunately, in this avatar, oats taste the way they look: awful and gloopy. There was no way I could begin my day with something so depressingly bland. So I started rifling through my fridge and found some chunks of pineapple, some bird’s eye chillies and a couple of strips of bacon. About 30 minutes later, the pineapple had been blitzed and cooked with sugar to become a lovely, runny, fresh jam. The bacon had been fried crisp and the chillies had been diced. Into the oats all this went — warm, yellow jam; bright, red spots of chilly; crunchy, rust-coloured bacon. It was no longer low calorie but praise the pineapple, it was delicious. The beauty of oats is that they can be sweet, savoury, spicy, tangy — whatever you chuck at them, oats will absorb that flavour. Boil the oats in milk (with a touch of vanilla, if you’re feeling indulgent) and they become the perfect base for a sweet breakfast. Swirl in some strawberry puree or treacle or some ginger syrup. Garnish with some pomegranate or chopped walnuts or even green chillies (depends on how adventurous you want to be with your breakfast). For savoury oats, cook them in water or diluted milk and fold in leftovers. From chilli chicken to sambar, bhindi bhaji to kosha mangsho, everything works with oats. But don’t limit yourself to recycling. Cook the oats in stock and turn those humble grains into gourmet. A few minutes in a tom yam broth and suddenly, each spoonful of gloop is plump with spice. The trick is to pick strong flavours that will swamp the oats and add a garnish that’s crunchy or compliments the oats with a little extra texture. So yes, it’s taken a few decades, but finally, I understand why Goldilocks slurped her way through three bowls of porridge. And yes, like the bears in that story, I’d be extremely upset if Goldilocks ate my oatmeal.
Add a broth made of lemon grass, Kaffir lime leaves, galangal, garlic and bird eye chillies to your oatmeal and your Tom Yam oatmeal is ready.
Tom Yam Oatmeal with Tomatoes This is a very basic recipe that you can add bells and whistles to, depending upon your taste. Non-vegetarians can add prawn to this, for instance. How much you use of each ingredient will depend on how much you broth you want to make. I usually make a big pot and freeze half of it for later use. Ingredients (All measures are approximate) For about one litre of broth 5 to 6- Chopped tomatoes 2 stalks- Lemon grass 10 to 12- Kaffir lime leaves ½ inch- Galangal 5 cloves- Garlic Bird’s eye Chillies, to taste Lemon juice, of 5-6 lemons 1 tsp- Sesame oil A pinch of sugar Salt, to taste Method *Bruise the stalks of lemon grass and galangal. Tear up the Kaffir lime leaves. Bruise the garlic and slice the chillies. If you can’t get Kaffir lime leaves, use regular lemon zest. *Heat the sesame oil. *Add the tomatoes, lemon grass, galangal, garlic, chillies and lime leaves. Let it cook on medium flame for a couple of minutes. When the aromas are released, add a litre of water. Lower the flame and cook for at least 30 minutes. Some foam may collect on top. Just skim it off. Add sugar and salt to taste and stir. The broth should be pungent. Turn off the flame and add the lime juice. You can also use tamarind for the sour taste. *The easiest option, though, is to buy tom yam cubes that you just have to drop into boiling water to make the broth. *Cook oats as per instructions on packet, only replace the milk with tom yam broth. *Add sun-dried tomatoes to the oats. *Cook until both oats and tomatoes are soft. Add broth if the mixture becomes too thick. Optional garnish: *Chop up one green tomato and half an onion. *Heat a dash of sesame oil. *Add the chopped tomatoes and onion. Sprinkle some sugar over them. Take off the flame when the tomato has browned a little. The crunch of green tomatoes with the thick pungency of the tom yam oats works beautifully.
Have 5-6 cups of coffee daily to fight fatty liver disease
Have 5-6 cups of coffee daily to fight fatty liver disease
According to researchers, increase in coffee consumption can provide protective effect against non-alcoholic fatty liver disease.
If you drink five-six cups of coffee daily, here comes some good news. According to researchers, increase in coffee consumption can provide protective effect against non-alcoholic fatty liver disease (NAFLD). Daily dose of coffee can check non-alcoholic fatty liver disease by reducing permeability of the gut, the team reported after conducting the research on mice.
They found that a daily dose of coffee (equivalent to six cups of espresso coffee for humans) improved several key markers of the disease in mice who were fed a high-fat diet. The mice also gained less weight than others fed the same diet without the dose of caffeine.“Previous studies have confirmed how coffee can reverse the damage of NAFLD but this is the first to demonstrate that it can influence the permeability of the intestine,” said Vincenzo Lembo from the University of Napoli, Italy. The results also show that coffee can reverse NAFLD-related problems such as ballooning degeneration, a form of liver cell degeneration. The scientists showed how coffee protects against NAFLD by raising levels of a protein called Zonulin (ZO)-1 which lessens the permeability of the gut. Experts believe that increased gut permeability contributes to liver injury and worsens NAFLD. People suffering from NAFLD can develop scarring of the liver – also known as fibrosis – which can progress to a potentially life threatening condition known as cirrhosis. The results suggest that coffee supplementation could cause variations in the intestinal tight junctions which regulate the permeability of the intestine. “The study offers insights that can help future research into and understanding of the therapeutic role coffee can play in combating NAFLD,” added professor Laurent Castera, secretary general of The European Association for the Study of the Liver (EASL). The findings were presented at the International Liver Congress 2016 in Barcelona, Spain, recently.
Magnesium deficiency — a less detected condition with serious effects
Magnesium deficiency — a less detected condition with serious effects
Magnesium deficiency in our bodies is one of the most under-recognised deficiencies compared to other nutrients. The mineral, widely available in our food supply and environment, seems to be causing serious concern. According to research published in the journal ‘Nutrition Reviews’ in March 2012, more than half (56 per cent) of the US population consumed less than the required amount of magnesium in 2001-02, which corresponded to a sharp increase in type-2 diabetes in the country.
Magnesium plays an important role in energy production and storage, muscle contraction and maintenance of blood glucose levels. It has been established as a key nutrient, especially for individuals with a regular exercise regimen and athletes.
The mineral is known to improve athletic performance as it increases glucose availability as well as lactase clearance in the muscles during exercise. Magnesium is also known to promote strength and cardio-respiratory function. Its role among athletes appears to be far more significant than realised and can have life-threatening consequences if overlooked.
Magnesium deficiency is associated with muscle weakness, cramps, structural damage of muscle fibre, strength and power limitation, therefore increasing susceptibility to cellular damage and affecting muscle performance. Symptoms of the deficiency include insomnia, muscle cramps, muscle weakness, headaches, fatigue, dizziness, irritability, hyper-excitability, decreased concentration and depression. Severe magnesium deficiency may cause low blood calcium and potassium levels, loss of appetite, nausea, arrhythmia (irregular heart beat), even cardiac arrest and sudden death.
As magnesium is lost through sweat and urine, individuals engaged in intense exercise or those working out at high temperatures lose more of the mineral than the average person; hence their requirement is 10 to 20 per cent more than most individuals. Accumulating evidence supports the theory that athletes and those involved in regular exercise must pay special attention to their nutrient and micronutrient status.
Magnesium deficiency is not only extremely common but is also linked to several diseases and health problems. But many symptoms of low magnesium are not unique to this deficiency alone, making it difficult to diagnose accurately. Blood or serum magnesium levels may not always reflect the true status. Therefore, low magnesium levels often, go completely unrecognised and untreated.
Katy Perry and Rihanna Are About to Take the Makeup World By Storm With Their Cosmetic Lines
When it comes to daring makeup styles, several famous faces come to mind.
Two ladies in the music industry are actually making their foray into the wide world of cosmetics—Katy Perry and Rihanna—and the hype over their respective lines is already out of this world.
First up is Perry, who's Katy Kat Collection with CoverGirl was just announced today. The line will featured 13 lipsticks as well as a Katy Kat Eye Mascara (which even comes in blue!).
Then there's Rihanna, who has been causing a hoopla after news of her $10 million dollar deal to launch Fenty Beauty made headlines yesterday.
Sure, both ladies have had their fair share of makeovers over the years, but both singers appear to never shy away from a bold lip or brow.
Whether it's Perry's larger-than-life lashes, or RiRi's red eyeliner, there's no denying the fact that the Grammy winners have been making unforgettable beauty moments for years now.
Don't believe us? Take a peek at three of their most memorable makeup moments to date:
Friday, April 15, 2016
Kate Middleton, Prince William Hike Up to Monastery, Meet With Monks on Royal Tour of Bhutan
Those boots are made for walking! Kate Middleton and Prince William went for a hike on Friday during their Royal Tour of India and Bhutan.
“Up bright and early for a trek up to the monastery Tiger’s Nest! Looking forward to another incredible day in Bhutan #RoyalVisitBhutan,” the Kensington Palace Twitter handle wrote.
The Duke and Duchess of Cambridge were photographed taking the five-hour hike to the top of a mountain to a monastery. Once there, they met with monks who took them through the monastery and temple.
The royal couple went casual for the outing with Middleton ditching her signature wedges for knee-high brown boots and paired them with olive green pants, a green vest and a white top. Prince William wore a loose button-up shirt and khaki pants.
Middleton and Prince William have been touring India and Bhutan for the past week, doing everything from trying out archery to donning elegant eveningwear.
"When Catherine and I were married, India was the first place on Catherine's list that she told me that she wanted to visit,” Prince William said early into the tour. "Two children and five years later, we have finally made it."
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‘Vinyl’ Star Juno Temple on Threesomes With Mick Jagger’s Son and Hopes for Season 2
Appearing on screen since she was 17, Juno Temple has celebrated a few firsts on set – especially on Vinyl, the HBO drama about a record executive desperately trying to keep his label afloat. Temple, now 26, plays Jamie Vine, an ambitious assistant who has her eyes set on a permanent A&R position and the sexy lead singer of the Nasty Bits played by James Jagger. (Yes, the son of The Rolling Stones lead singer and co-creator of Vinyl, Mick Jagger.)
Vinyl just so happens to be the starlet’s first series, following a string of notable film roles, including Atonement, The Dark Knight Rises, Sin City: A Dame to Kill For, and Black Mass. “I was pretty terrified about the idea of TV, if I’m being truly honest,” Temple tells ET ahead of the series’ finale, which airs on Sunday, April 17.
“What if I want to do an independent film in Milwaukee or Australia? You’ve locked yourself down. It’s kind of a daunting thought,” Temple explains. Now that she’s survived the first season, however, she’s grown comfortable with the commitment, which she compares to a marriage, as well as the fear of wanting to philander with other projects.
Of course, it didn’t hurt that at 24, Temple had to audition for Martin Scorsese, a moment she considers “a day to remember.” Admittedly though, she doesn’t recall much. “I have to confess: I was so nervous,” Temple says. “I walked out and was like, ‘Oh my god.’”
One year later, Temple was filming with Scorsese, who told her on the morning of her 25th birthday that she had to get completely naked on set. “You’re doing a sex scene with Mick Jagger’s son, directed by Martin Scorsese,’” the English actress recalls. “That was a pretty memorable birthday.”
With nerves and commitment-phobia behind her, Temple’s even thinking about season two, which HBO announced ahead of the series’ debut. ”Getting the time as an actor to really play and get to know a character is pretty luxurious,” she says, “and I’m sure as hell as not done playing her.”
And what will that entail for Jamie? Likely more screen time with Jagger, who Temple spends the most time with on-screen.
MORE: Mick Jagger and Son James Recall Memories of David Bowie at 'Vinyl' Premiere
As Jamie and Kip, the two have navigated mixing business with pleasure. In the penultimate episode, the couple has a threesome with Alex, a musician played by Val Emmich. Temple says the moment, a crossroads for the couple, was fun to film. “We had a right giggle doing it and then we definitely had a few drinks afterward," she says.
Meanwhile, Jamie has gone so far as dubbing herself the “Queen of the Nasty Bits” but quite possibly has set herself up to be the Yoko Ono to Kip’s Beatles. “What a cool thing to be a part of, even though it’s a very f**ked up, complex one,” Temple says.
But as long as Jamie keeps climbing the ladder in the industry, Temple will stay happy. And committed.
Riley Keough Sheds ‘Elvis Presley’s Granddaughter’ Label With Sexy Role on ‘The Girlfriend Experience’
After making her screen debut in The Runaways, the 2010 music biopic about the all-girl rock band starring Kristen Stewart and Dakota Fanning, Riley Keough has been inching her way toward stardom -- becoming more than justElvis Presley’s granddaughter. Following small roles in smart films (a party girl with a pet pig in Magic Mike and a sister wife/sex slave in Mad Max: Fury Road, in particular), the actress is stepping out with The Girlfriend Experience.
Based on the film starring adult film actress Sasha Grey, the new Starz series tells the story of Christine Read (Keough), a Chicago law student who works as a high-end escort. It’s seductive and cool, and earning praise for Keough’s more approachable take on the Experience’s central character. (Grey was largely criticized for her listless performance.)
It helps that the series is executive produced by Steven Soderbergh, who helmed the 2009 film and Magic Mike, and had Keough in mind for the role.
“There’s this real sense that there’s something else going on behind what she’s presenting and what the story is presenting,” he told Vulture about what Keough brings to the series, which is often filled with quiet moments. “What it allows for when you have it -- and you see it in the show and increasingly as it goes on -- is these moments where she’s doing nothing, where she’s very still, and yet you can feel underneath it that there’s an inner life that’s very active.”
For her part, Keough was intrigued by a female role that was different than most leading roles for women on television. “She’s complex, kind of flawed, and kind f**ked up,” Keough tells ET. “She did a lot of things that women shouldn’t do. That really interested me.”
As for insight into Christine’s sex work, the 26-year-old actress turned to creators Lodge Kerrigan and Amy Seimetz. The two built relationships with women who specialized in offering clients “girlfriend experience” (GFE) or ex-GFEs. “It opened up my eyes to the kind of sex worker that Christine is, which is somebody who is not coming from a victimized life,” Keough says. “It’s her choice. It’s something that she really enjoys.”
“The women I was speaking to loved their job,” she continues, “and as far as I knew, sex was a terrible, oppressive situation.”
It’s the complete opposite of Keough’s previous experience on screen in George Miller’s reboot of the Mad Max series. In the film, she played Capable, one of five sex slaves and she worked with Vagina Monologues writer Eve Ensler to build the anger needed for the role.
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