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This cake maker from Melbourne has a flair for transforming simple ingredients into masterpieces.<br/><br/>He decided not only to showcase his exceptional decorating skills but also to connect with his audience on a personal level.<br/><br/>He shared the story of how he stumbled into the world of baking. Beyond the mixing bowls and icing bags, he was an open book about his life experiences, likes, and dislikes.<br/><br/>By opening up about his journey and the ups and downs along the way, he invited his audience to not just see the cake he decorated but to understand the person behind it. <br/>Location: Thornhill Park, Australia<br/>WooGlobe Ref : WGA774529<br/>For licensing and to use this video, please email licensing@wooglobe.com
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Star Jalsha
⏲ 34 seconds 👁 1.2M
TOMAR AMAR GOLPO
⏲ 30 seconds 👁 1.1K
Just 11% of Americans would give themselves an A+ for their sustainability efforts, according to new research.<br/><br/>A survey of 2,000 adults looked at their sustainability habits, especially when it comes to the kitchen, and found that nearly one in four would grade themselves a C or lower (23%).<br/><br/>Although 77% claim to make efforts to be as wasteless as possible, respondents average throwing away 12 items in a given day.<br/><br/>This adds up, as the average American disposes of nearly three bags of trash a week — totaling over 150 bags of trash in a year.<br/><br/>Despite being the likeliest to give themselves an A+ (15%), millennials average the most trash in a day, throwing about 15 things away.<br/><br/>Conducted by Talker Research for The Chinet Brand, the survey found that the room in the home that sees the most waste is the kitchen (80%) — four times more than the second most-chosen room, the bathroom (20%).<br/><br/>On average, respondents cook seven times a week, with 48% having the goal of making meals they won’t waste and another 37% wanting to make sure that the meals they make have little waste when cooking.<br/><br/>Forty-one percent said food waste is “always” or “often” on their mind when cooking, with millennials claiming to think about it the most (44%).<br/><br/>Although a majority surveyed said it’s a high priority to utilize food before it goes bad (82%), Americans estimate that about a fifth of the food they make gets thrown away (18%).<br/><br/>To reduce food waste, respondents have frozen leftovers (55%) or ingredients (54%) and repurposed their leftovers (50%) or food scraps to make new foods (32%).<br/><br/>More than a quarter of Americans shared that they use “sustainability hacks” in the kitchen (27%) like making “veggie stock out of vegetable scraps,” “storing food in mason jars” or making sure “items in refrigerator and freezer are arranged that are next expiring.”<br/><br/>“Small shifts in preparation and cooking habits can lead to big strides when it comes to reducing waste,” said Melissa Rakos, Chinet brand manager. “Additionally, purchasing compostable products, or items with recyclable or compostable packaging, can make it easy to reduce the amount of waste we contribute to landfills.”<br/><br/>Overall, two-thirds of respondents think they can do a better job of reducing the amount of waste they dispose of, especially those from Gen Z (73%).<br/><br/>Education may be key to making changes Americans feel better about since 40% revealed they feel unknowledgeable about composting food scraps, but Gen Zers are most keen on learning how to (70%).<br/><br/>Nearly seven in 10 also feel at least a little guilty when using disposable items (69%) like plastic bags (29%), disposable water bottles (28%) and plastic or paper plates (22%).<br/><br/>Respondents feel better about using disposable plates and cups if they know they’re made from recycled materials or are recyclable (68%).<br/><br/>And while 28% always recycle items in their home that can be recycled, 62% admitted to throwing something away because it’s inconvenient to recycle at least sometimes.<br/><br/>For many, self-reflection will also help in sustainability efforts as one in six realized they were more wasteful than they originally thought at the start of the survey.<br/><br/>“Changing small, daily habits can add up over time,” Rakos said. “Something as simple as using more sustainable disposable products can help make those shifts a little easier.”<br/><br/>KITCHEN SUSTAINABILITY HACKS<br/>● “Freezing certain foods to keep them fresh longer”<br/>● “Plan out several different meals using some of the same ingredients”<br/>● “Storing food in mason jars”<br/>● “Buying in bulk and breaking them down into individual packaging to prevent the amount overcooked for a meal”<br/>● “I use only fresh ingredients and take any byproducts or leftovers and return them to the forest”<br/>● “Items in refrigerator and freezer are arranged that are next expiring”<br/>● “Wrap celery in foil to make it last longer”<br/>● “Growing new plants from the \
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678 charge
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Rongdhonu Gallery
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Susie’s Sheepskin Boots, the well-known and well-loved sheepskin boot company which has been trading in Narberth since the ’70s, is under new ownership and moving to Tenby, and Susie couldn’t be happier. <br/>After 45 years of dedication and commitment to her trade, Susie Lincoln is hanging up her boots to take a well-earned retirement. Bethan Thomas, a native of Saundersfoot, is looking forward to the challenge of taking over the reins of the colourful and popular business.<br/>Bethan recently returned to live in Pembrokeshire prior to the birth of her son Osian, after working away in London, Dubai, America and Manchester as a successful senior fashion buyer and designer. She wanted to return to her home county with her partner Ben, to be close to family, friends and the beach. <br/>“Buying Susie’s Sheepskin Boots was a no brainer” Bethan said, “the brand is already a local household name there’s a huge following with further scope to scale and grow the business.”<br/>Susie Lincoln says: “I am thrilled and excited to be handing my well-loved business over to Bethan. I am sure my loyal customers are going to be charmed by her and delighted that our sheepskin boots and slippers will continue to be made in Pembrokeshire.”<br/>The response on Facebook has been overwhelming as customers are so pleased the business will continue in Pembrokeshire. <br/>Susie and her team have and will continue to support Bethan where she has received extensive training and mentoring. Three existing members of staff; Ruth, Paula and Jenny are delighted to be joining Bethan on her new venture, each having over 10 years’ experience manufacturing Susie’s Sheepskin Boots, slippers, hats, bags and more!<br/>Supported by Pembrokeshire County Council and Pembrokeshire Lottery, Bethan will be operating from Tenby Market where the boots will be made and sold. She also has plans to revamp the current website and to allow customers to build and personalise footwear styles in real time, online.<br/>The unit in the market will be open by June 29 and you can browse products on Susie’s Sheepskin Boots Facebook page, Instagram or at www.susiesheepskinboots.co.uk.
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Keron Mala -কিরণ মালা
⏲ 5 minutes 28 seconds 👁 98
Star Jalsha
⏲ 21 minutes 16 seconds 👁 1.6M
A widow held a \
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KiraKabuki
⏲ 6 minutes 9 seconds 👁 5K
Bàn Thị Tuyết
⏲ 27 minutes 43 seconds 👁 22.4K
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