If you’re in New York City today, head to the west side Jacob K. Javits Convention Center for this year’s Westminster Kennel Club Dog Show. This is the 150th year of the show, with more than 3000 dogs from all 50 states, plus the District of Columbia, Puerto Rico, and 17 additional countries competing for top honors.
The Westminster Kennel Club Dog Show is one of the few “benched” shows in this country - entered dogs are required to remain in assigned areas when not in the ring, so spectators could meet the breeds and talk to their owners - it's a wonderful way to learn about the many different types of dogs and their temperaments, as well as their feeding and grooming requirements.
The “Best In Show” competition takes place tonight at New York’s famous Madison Square Garden.
Enjoy these photos.
The Westminster Kennel Club Dog Show launched in 1877, and is now one of the longest continuously running American sporting events, second only to the Kentucky Derby.
My longtime driver, Carlos Villamil, attended the show yesterday as I was away traveling for business. The event runs over three days with individual breed judging Monday and Tuesday.
Before any dogs are shown, there is a lot of grooming that takes place. This is an Old English Sheepdog getting brushed out.
This is a Border Collie just after its bath.
Show dogs are very used to all the grooming. Some breeds need more grooming than others – it is important to consider this whenever thinking of adding a dog to your family.
The Pumi is a medium-small breed of sheepdog from Hungary. Known for their corkscrew curls and whimsical ears, these dogs are intelligent, agile, and very capable herders.
Here’s a Yorkshire Terrier, or Yorkie, heading to its grooming table. The tapes and tied to the hair are used to wrap he coat to prevent it from getting dirty, tangled or broken. They will be removed before show time.
Another breed that needs a lot of grooming is the Lhasa Apso. This old breed originally served as sentinels in palaces and monasteries isolated high in the Himalayas of Tibet. It’s distinguishing characteristics include its long, flowing coat, curled tail, bushy eyebrows, and flattened nose.
And one of my two favorite breeds, the French Bulldog. This affectionate and playful breed is best known for its wrinkly face and bat-like ears.
The French Bulldogs showed very early, right at 9am. In all, there were 48 dogs entered in this show – a big class compared to others.
French Bulldogs are members of the Non-Sporting Group – a classification of breeds with unique traits including an ability to thrive and adapt to many different environments. Frenchies come in a variety of colors including fawn, cream, brindle, and pied.
But this is the girl we’re watching today, Dezperado’s Goldshield Pop The Cork! Also known as “Clicquot.” She is being handled by Perry Payson, the same handler who shows my dog, Luna Muna. This girl is also bred by Luna’s breeder, Hilary Branscum.
The ideal French Bulldog standard characteristics include a distinctive short face and body.
The Frenchie is a small, muscular dog with a smooth coat. The body is compact and well-proportioned, with a broad chest and a short, but strong neck.
Originally hailing from France, French Bulldogs were bred to be companions and lap dogs for lace workers in the 19th century. It remains a very popular breed today. They’re sociable, lively, playful, and intelligent.
When on the table, the judge looks for a well-balanced body structure.
The judge also looks for a square and broad skull, and short, wide muzzle.
On the floor, the judge walks by to see its stance. He or she will also ask the handler to walk the dog up and down the ring to see its movement and gait, which should be effortless and with good reach.
With such a large class, the Frenchies showed for more than an hour. The judge was very thorough in his selections.
Perry kept Clicquot engaged and happy as the judge made his cuts.
She was showing so beautifully.
And then she won Best of Breed for the Frenchies under Judge Ekarat Sangkunakup and advanced to the group competition last night. How very exciting for dog and handler.
Here is “Sensation” – a gorgeous Pointer and the Westminster Kennel Club mascot. I’ll share more photos from the Westminster Kennel Club Dog Show in my next blog – stay tuned.
Are your white towels looking their best? Have they become dingy and discolored with regular use? Don't fret - it's easy to restore their whiteness and brightness.
In my home, I've long used the same products to wash my clothes and towels. I've had my Miele washer and dryer for decades and they both still perform excellently. Miele appliances are known for their durability, efficiency, and fabric care. And, they also consume minimal electricity and water. I've also been a longtime user of Tide Free & Gentle detergent - it's free from dyes, perfumes, and effectively cleans everyday laundry.
Enjoy these photos.
This white bathmat is clean, but I noticed a little staining on it and decided to wash it again.
Some white towels which haven’t been used in a while also did not look as bright. This stain is along the fold line and runs down the length of the towel.
Many of you often ask what products I use to clean my laundry. I always have these two, Shout and Tide Free & Gentle, on hand to clean my towels and clothes. I’ve been using these same products for years.
Shout is an effective stain remover. It works by breaking down the stain molecules and restoring a fabric’s original color.
It’s also easy to use – just spray directly onto the stain, rub together gently, and let it sit a few minutes before washing. Be sure to check an item’s care labels before treating or washing and follow its instructions.
Elvira then places all the towels to be laundered into my trusted Miele washer – keeping this load all white. It’s always a good idea to separate colored items from whites to prevent any chance of dye transfer.
I like to set the washer to a full cycle, which is 58 minutes. I also don’t fill the machine to capacity. Overloading can prevent proper cleaning.
And I do not use hot water – I prefer warm. This works just fine for everyday laundry or slightly stained pieces.
Elvira pours the necessary amount of Tide Free & Gentle detergent.
Elvira then pours it into the appropriate Miele compartment – I do not use fabric softeners or bleach. For me, a high quality detergent alone works best.
And then the cycle is left to run. Miele washing machines are also designed with special soundproofing materials to make them less noisy than others.
It looks like the stains are gone – no pre-soaking or tedious scrubbing needed.
Next, the items are put into the dryer. Once again, I avoid overloading.
The dryer is set to dry completely and smoothly.
Check your dryer’s options. For a regular load, “normal” drying is usually sufficient to get them completely dry.
Once done, the towels come out clean, dry, and free of any marks.
Several loads of laundry are done in my home every day. I am so pleased these machines are so durable and efficient.
The right appliances and the right cleaning products work together to brighten and whiten.
Whenever my busy schedule allows, I always try to attend benefit gatherings that support good causes and important organizations.
Earlier this week, I attended one such event called "Stories to Savor" - a benefit for 826NYC, a nonprofit organization that provides writing workshops for more than 3600 young students in underserved New York City public schools throughout the year. It also provides curricular and classroom support to their mentors and educators. More than 115 attended the affair including chefs, writers, artists, teachers, and other influencers. I, along with a select group, was also invited to read excerpts from a collection of food-themed essays, short stories, and poems written by young 826NYC students. The evening was a lot of fun and a huge success.
Here are some photos.
The evening dinner party and fundraiser was well attended. Here I am with a group of 826NYC supporters, coordinators and readers – Kristen Naiman, Missy Robbins, Christine Muhlke, Annie Shi, Andrew Tarlow, Kate Huling, Naomi Fry, Liza Demby, Asmeret Berhe-Lumax, Rebecca Darugar, Alison Roman, Laura Ferrara, and Alex Tieghi-Walker. (Photo by Kate Glicksberg)
Rebecca Darugar is the executive director of 826NYC. She addressed the audience and welcomed everyone to the event. (Photo by Kate Glicksberg).
New Yorker writer and cultural critic Naomi Fry co-hosted the event and lead the presentations. (Photo by Kate Glicksberg)
Here is event co-host Kristen Naiman of The RealReal. (Photo by Kate Glicksberg)
And here is event co-host Liza Demby, creative strategy entrepreneur and writer. It was so nice to see such an enthusiastic group of individuals so passionate about encouraging young students to write. (Photo by Kate Glicksberg)
For part of the evening, various attendees read some of the food-themed essays written by young students in the program. This is food writer and chef, Alison Roman. (Photo by Kate Glicksberg)
Asmeret Berhe-Lumax, the founder of One Love Community Fridge, read a passage from a 5th grader’s essay on shrimp. (Photo by Kate Glicksberg)
Artist Laila Gohar shared excerpts from a piece entitled “An Ode to Eggs.” (Photo by Kate Glicksberg)
And I read a passage written by a 5th grader on the flavors of her grandmother’s oxtail stew, which she says is “the greatest dish on the world. I love oxtail stew also. (Photo by Kate Glicksberg)
The event’s menu was inspired by the student pieces. Chef Woldy Reyes prepared a table of Filipino-influenced dishes including lugaw, a warm rice porridge topped with fried garlic and cilantro. (Photo by Kate Glicksberg)
The table of light dinner bites was full. Guests helped themselves to both savory and sweet choices. The event was held at TIWA Select, an art gallery in the Tribeca section of Manhattan.(Photo by Kate Glicksberg)
These are Shanghai Puff Pastries served with homemade banana ketchup. (Photo by Kate Glicksberg)
Creamy whipped tofu topped with crisp coins of purple daikon and pink radicchio was also on the menu. (Photo by Kate Glicksberg)
For dessert there were platters of sweet cookies provided by The Rounds along with bibingka, a coconut rice cake made by Chef Woldy. (Photo by Kate Glicksberg)
And for fruit fanciers – white pineberries, a unique variety of white strawberries that have red seeds and a pineapple-like flavor. (Photo by Kate Glicksberg)
Other guests included Karly Quadros and Shayna Friedman. (Photo by Kate Glicksberg)
Here are stylist and event co-organizer, Laura Ferrara, entrepreneur Kate Huling, and Anne Mullen. (Photo by Kate Glicksberg)
Lucy Wallace Eustice and John Eustice (Photo by Kate Glicksberg)
And this is culinary consultant, Christine Muhlke. (Photo by Kate Glicksberg)
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