NYFW Spring/Summer 2024 is Revealed! Fashion lovers get excited. You can find the full schedule and details below.
It’s almost autumn in New York and what does that mean? It’s time for the annual New York Fashion Week (NYFW).
Fashion is cyclical, so what does that mean this year? We’ll see plenty of new ideas debuted, but we’ll also see many returns. Returns of old favorite designers bringing refreshed favorites. We’ll also see new designers finding fun ways to revisit traditional idea.
One thing is for sure, there will be plenty to talk about and plenty of hits (and misses). But those during swings it was makes the setting so exciting. And no one knows until it hits the spotlights.
New York Fashion Week Highlights
Peter Do’s debut show as creative director of Helmut Lang will formally kick off the American Collections on Friday, September 8.
Raul Lopez, the 2022 CFDA Fashion Awards winner for Accessories Designer of the Year, will close the week with the LUAR show on the evening of Wednesday, September 13, 2023.
Ralph Lauren makes his comeback to the New York runway.
Jonathan Cohen and 3.1 Phillip Lim also return to the week.
First-time additions to the schedule include Advisry, Chan Chit Lo, FFORME, Grace Ling and Sho Konishi.
NYFW Spring/Summer 2024 Show Schedule*
Friday, September 8th
- 9 a.m. – Cinq à Cept (by appointment)
- 10:30 a.m. – A. Potts (presentation)
- 10:30 a.m. – Kent Anthony (presentation)
- 10:30 a.m. – Terry Singh (presentation)
- 10:30 a.m. – Clara Son (presentation)
- 10:30 a.m. – B | M | C (presentation)
- 12 p.m. – Mirror Palais (runway)
- 2 p.m. – Helmut Lang (runway)
- 4:30 p.m. – Sebastian AMI (presentation)
- 4:30 p.m. – The Salting (presentation)
- 4:30 p.m. – SKYCO (presentation)
- 4:30 p.m. – Raleigh Workshop (presentation)
- 5 p.m. – Prabal Gurung (runway)
- 6 p.m. – Collina Strada (runway)
- 9 p.m. – Private Policy (runway)
- All-day appointments: Kobi Halperin, Bugatchi, Et Ochs, Hérve Léger
Saturday, September 9th
- 10 a.m. – Theory (runway)
- 11 a.m. – Bevza (runway)
- 12 p.m. – Proenza Schouler (runway)
- 1 p.m. – Sami Miro Vintage (runway)
- 2 p.m. – TIBI (runway)
- 4 p.m. – PATBO (by appointment)
- 4 p.m. – Alice + Olivia by Stacey Bendet (presentation)
- 7 p.m. – Khaite (runway)
- 8 p.m. – Eckhaus Latta
- All-Day Appointments: Chan Chit Lo, Nicholas Raefski
Sunday, September 10th
- 11 a.m. – Studio 189 (runway)
- 12 p.m. – FFORME (runway)
- 1 p.m. – Colin Locascio (runway)
- 2 p.m. – Jason Wu Collection (runway)
- 3 p.m. – Advisry (runway)
- 4 p.m. – Adeam (runway)
- 5 p.m. – 3.1 Phillip Lim (runway)
- 6 p.m. – AREA (runway)
- 9 p.m. – Who Decides War (runway)
Monday, September 11th
- 10 a.m. – Michael Kors (runway)
- 1 p.m. – AKNVAS (runway)
- 3 p.m. – Dennis Basso (runway)
- 8 p.m. – Tory Burch (runway)
- All-day appointments: Kate Barton
Tuesday, September 12th
- 9 a.m. – Naeem Khan (runway)
- 1 p.m. – Wiederhoeft (runway)
- 2 p.m. – Bach Mai (runway)
- 3 p.m. – NIHL (digital activation)
- 3 p.m. – Pamella Roland (runway)
- 4 p.m. – Carolina Herrera (runway)
- 5 p.m. – Tanner Fletcher (runway)
- 6 p.m. – LoveShackFancy (presentation)
- 9 p.m. – Dion Lee (runway)
- All-day appointments: Interior, Teddy Vonranson
Wednesday, September 13th
- 9 a.m. – KallMeyer (presentation)
- 10 a.m. – Ashlyn (runway)
- 12 p.m. – Frederick Anderson (runway)
- 1 p.m. – Puppets and Puppets (runway)
- 2 p.m. – Bibhu Mohapatra (runway)
- 3 p.m. – PH5 (runway)
- 5 p.m. – Badgley Mischka (runway)
- 6 p.m. – Willy Chavarria (runway)
- 7 p.m. – The Blonds (runway)
- 8 p.m. – Luar (runway)
*This schedule is subject to change.
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Thanksgiving in NYC: the perfect stuffing bread DOES exist – and it’s… [Recipe here]
This Thanksgiving in NYC, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
The Rise of Mushroom Coffee: A New Era in Health-Conscious Brewing
In today’s health-focused culture, where wellness transcends mere goals to become a lifestyle, mushroom coffee is emerging as a leading trend. This innovative beverage combines the classic energizing effects of coffee with components often linked to the reputed benefits of medicinal mushrooms. Such a blend makes mushroom coffee a more mindful, health-oriented option for daily consumption, resonating especially with those who weave wellness into their daily routines.
Image courtesy of Freepik
The uniqueness of mushroom coffee lies in its ability to enhance the usual coffee experience by potentially offering additional benefits. For those who find regular coffee too acidic, mushroom coffee presents a more stomach-friendly option. Additionally, it incorporates adaptogenic mushrooms, which are believed to help the body better manage stress. This attribute makes mushroom coffee especially enticing to wellness enthusiasts and those seeking a natural way to support their body’s stress response.
The Rise of Mushroom Coffee, Image Courtesy of Freepik
Finding a coffee that delivers on both taste and health promises can be a daunting task. Leading the initiative is More.Longevity & Wellbeing with its Coffee Superfood Blends. These products are meticulously developed, selecting each ingredient for its quality and scientific backing, ensuring they contribute effectively to the blend. Flavors such as Salted Caramel Vanilla and Mocha are designed to mask the natural earthiness of mushroom, making the beverage more enjoyable while enhancing its appeal. The addition of adaptogens and essential vitamins in the blends aims to support overall health by boosting immunity, enhancing energy, and improving mental clarity.
The Rise of Mushroom Coffee, Image Courtesy of More.Longevity & Wellbeing
The company’s commitment to radical transparency ensures that consumers receive a product free from unnecessary fillers and additives, affirming a respect for consumer health and environmental sustainability. This level of honesty and ecological consideration is becoming increasingly important to consumers who prefer products that are both healthy and environmentally conscious.
As the trend continues to carve a niche within the beverage market, consumers are presented with expanding choices. It’s no longer just about picking a brand; it involves selecting a philosophy and a level of quality that resonates with personal health values and taste preferences. The coffee not only invites coffee lovers to rethink their daily mug but also serves as a gateway to a more mindful and intentional morning routine.
Image Courtesy of Freepik
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Source: WeAreDancing.com
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Source: WeAreDancing.com
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Source: WeAreDancing.com
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Credit: https://instagram.com/DancingSonoma
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Credit: https://instagram.com/DancingSonoma
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Credit: https://instagram.com/DancingSonoma
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Credit: https://instagram.com/DancingSonoma
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Credit: https://instagram.com/DancingSonoma
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Source: WeAreDancing.com
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
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Comedian Brian Regan Performs Jan 13, 2023 at Syracuse, NY’s The Oncenter Crouse Hinds Theater
Comedian Brian Regan Performs Jan 13, 2023 at Syracuse, NY’s The Oncenter Crouse Hinds Theater
Considered one of the best stand-ups in the country by critics, fans and fellow comedians,
Brian Regan announces new theater tour dates through the spring of 2023.
Since 2005, Brian’s non-stop theater tour has visited the most beautiful venues in North America. Produced by Live Nation, the 30-city tour kicks off on Saturday, December 31st at Will Rogers Auditorium in Fort Worth making stops across the U.S. in Philadelphia, Salt Lake City, Washington and more before wrapping up in Jacksonville at the Florida Theater on May 14th. For full tour dates and links to purchase tickets visit Brian’s website.
Tickets go on sale starting Friday, September 16th at 10am local time on BrianRegan.com
BRIAN REGAN NYE & SPRING 2023 TOUR DATES:
Saturday, December 31, 2022 – Fort Worth, TX – Will Rogers Auditorium
Thursday, January 12, 2023 – Burlington, VT – The Flynn
Friday, January 13, 2023 – Syracuse, NY – The Oncenter Crouse Hinds Theater
Saturday, January 14, 2023 – Philadelphia, PA – Miller Theater- PA
Sunday, January 15, 2023 – Charlottesville, VA – Paramount Theatre- Charlottesville
Tuesday, January 31, 2023 – Edmonton, AB – Winspear Centre
Wednesday, February 1, 2023 – Calgary, AB – Jack Singer Concert Hall
Thursday, February 2, 2023 – Surrey, BC – Bell PAC
Friday, February 3, 2023 – Tacoma, WA – Pantages Theater
Saturday, February 4, 2023 – Salem, OR – Elsinore Theatre
Thursday, February 23, 2023 – Grand Junction, CO – Avalon Theatre
Saturday, February 25, 2023 – Billings, MT – Alberta Bair Theater
Thursday, March 2, 2023 – El Cajon, CA – The Magnolia
Friday, March 3, 2023 – Thousand Oaks, CA – Bank of America PAC
Saturday, March 4, 2023 – Wheatland, CA – Hard Rock Live
Sunday, March 5, 2023 – Santa Rosa, CA – Luther Burbank Center for the Arts
Wednesday, March 15, 2023 – Salt Lake City, UT – Delta Hall at The Eccles
Wednesday, March 29, 2023 – Sioux Falls, SD – Washington Pavilion
Thursday, March 30, 2023 – Dubuque, IA – Five Flags Arena*
Friday, March 31, 2023 – Omaha, NE – Holland PAC
Saturday, April 1, 2023 – Rapid City, SD – Rushmore Theatre*
Thursday, April 6, 2023 – Norfolk, VA – Harrison Opera House
Friday-Saturday, April 7-8, 2023 – Washington DC – The Kennedy Center^
Tuesday, April 25, 2023 – Morgantown, WV – The Metropolitan Theatre
Thursday, April 27, 2023 – Shipshewana, IN – Blue Gate PAC*
Friday, April 28, 2023 – St Charles, IL – The Arcada Theatre*
Saturday, April 29, 2023 – Saint Joseph, MO – Missouri Theatre
Sunday, April 30, 2023 – Manhattan, KS – McCain Auditorium (KSU)*
Thursday, May 11, 2023 – Coral Springs, FL – Coral Springs Center for the Arts
Friday, May 12, 2023 – St Petersburg, FL – Mahaffey Theater
Saturday, May 13, 2023 – Fort Pierce, FL – Sunrise Theatre ^
Sunday, May 14, 2023 – Jacksonville, FL – Florida Theatre Jacksonville
^Already on sale
*Not a Live Nation date
Brian premiered his second Netflix stand-up special, Brian Regan: On The Rocks, on February 23, 2021. Brian’s first Netflix special, Brian Regan: Nunchucks And Flamethrowers, premiered to rave reviews on November 21, 2017, and is also available as a vinyl album.
In 2021, Brian returned for his third season in Peter Farrelly’s TV series, Loudermilk, which is streaming on Amazon Prime. Farrelly personally cast Brian in the series alongside Ron Livingston, Anja Savcic, Will Sasso and Mat Fraser. Brian received praise for his portrayal of “Mugsy,” a recovering addict who is estranged from his family.
Brian stars in his own Netflix series, Stand Up And Away! With Brian Regan, which premiered on Christmas Eve 2018. Brian and Jerry Seinfeld Executive Produce the four-episode original half-hour series that combines sketch comedy and stand-up.
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NYC: When You have a Higher Calling and Need Media Attention, Reach to Publicity For Good, CEO Heather Holmes explains
When You have a Higher Calling and Need Media Attention, Reach to Publicity For Good, CEO Heather Holmes explains
Publicity for Good is a millennial run communications firm that provides high-level disruptive, publicity and social media services for wide array of purpose driven clients in the food beverage and beauty industry.
In 2016 by Heather Holmes former miss Ohio international celebrated publicist and Forbes 30 under 30 nominee publicity for good has built a reputation as the countries number one PR agency for CPG brands that have social causes built into their DNA.
Publicity For Food CEO Heather Holmes
Today’s conversation with Heather Homes from PublicityForGood.com has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
Heather Holmes from PublicityForGood.com. I’m a big fan because you’ve helped us facilitate a lot of previous conversations about food and drink and nutrition and all the things we like talking about.
What’s the most important thing that you want to share with the audience today?
Heather Holmes:
I really want to take away the unknown or worry about getting in the media. I want to make it more accessible to amazing brands and people.
So I definitely want to share tactical advice that if someone is reading this, they have a good story in business, they have the confidence that their story is good enough and they could absolutely make an impact and grow their business by getting in the media.
Joe Winger:
Starting with the basics, let’s pretend I have a company, I think I want public attention. I want to reach out to someone like you.
So what should I be thinking about? What do I present to you as a step one?
Heather Holmes:
Step one is really the intentionality of why you want to get in the media. What’s your goal? Are you wanting to reach more people? Are you wanting to get your story out there?
Are you wanting more sales and more people to buy your product?
You really need to know. Where you’re going first, and if you don’t know where you’re going, or you don’t have a vision, then it’s really hard to help you.
But if you have clarity there, then we can really pull back and help you identify your story, how you’re different, your why, and why your product and or company, would be really great to be in the media.
The PublicityForGood Team
Joe Winger:
Now, looking at the grand scheme of the campaign, what kind of a campaign should we be looking for: expectations, results?
Heather Holmes:
After we know our outcome that we’re wanting to get more sales, more backlinks, or name in the media, then what I like to do first is work with every entrepreneur, and even if you have a product, to really reflect in “why your story matters”
Why does your product matter?
If you’ve never been in the media before, I take people for an exercise where I have them draw on a piece of paper, them as a baby, to where they are now.
I have them write the key pivotal moments that have happened in their life that have made them start that company, because those little components are absolutely a part of your story.
I’ve been in the media 700 plus times: Inside Edition, Fox News, The New York Coast, incredible media, but it hasn’t always been about being a publicist, right?
Yes. I’m the founder of Publicity For Good, but a lot of that has been my story or building a seven figure company from an airstream.
Now I have almost two under two with a third on the way.
So you need to have your key pivotal moments because those are things you can talk about in the media.
Then we need to look at what’s going on in the news and how we bridge the gap between your product. Relevancy.
Joe Winger:
People may not know you are a former Miss Ohio International. Can you tell us a lesson you learned from being a former Miss Ohio International that you’re using in today’s work?
Heather Holmes:
It’s really all about your platform and reaching new audiences.
When I was building my company I decided I wanted to get into pageants. I wanted to meet a community of like minded people that wanted to make a difference in the world.
It was a way for me to have a platform because at the time I was talking about why you absolutely can build a profitable business. But also make a difference in your community and make a difference amongst your team. And really just build an incredible legacy.
So that was why I did the pageants.
I did a bunch of publicity and again, it made me relevant and timely because that was what got me in the media because I was Miss Ohio and I was only Miss Ohio International for a period of time.
So it gave me that relevancy. So you have to be relevant.
You have to bridge the gap between what’s happening in the news, or we often use Awareness Days, National Nutrition Month, National Social Media Day, and you have to position your product or yourself as the solution.
[For example], we were talking about an incredible juice brand, but most pitches I see are very promotional, right? It needs to be how you or your product simplifies people’s lives. How are you adding value? Or you don’t have a product you need to inspire people.
Joe Winger:
You’re growing a 7- figure business. What’s it like growing a huge business while you’re taking care of your kids and for a while you were living out of your Airstream
Heather Holmes:
We lived out of a 23 foot airstream for 3 1/2 years. I went from dating to engaged, to married to [my first child] Rose, who’s almost two, who lived in our airstream with us.
The year the pandemic [hit] was our first million dollar year.
I think a lot of the reason why it was that year is because when March hit, everyone was so scared that we lost about 40% of our business, number one.
Number two, we had to hustle and grit to make it. There was no choice of failing. All the distractions were gone.
When you’re in an Airstream, all you have is your laptop, but we had no external distractions, and then everything else was closed.
So the only focus we could do was our business and we had to scale out of necessity because we didn’t want to lose what we had put so much time in.
Fast forward, we now have 22 acres where we live and we have two under two, we have one on the way, we’re a full time team of 40, and it’s not easy.
I say transparently, it’s a hot mess. There are so many miracles that happen every day, but life is one, right? I can’t turn off my founder hat and publicist hat and then “Oh, I’m a mom”. It’s all one.
So yes, I might have Rose [my daughter] on a call with me from time to time, but I’ve learned that the more you step in and embrace your life, who you are and the realness, sometimes people opt out and that’s okay.
And this is my legacy.
I like these missions that we’re doing good work to us is way more than a business. We want to grow your brand and mission and we take it so seriously.
So it’s not perfect. It’s not perfectly scheduled. I’m a full time mom, all the time on the weekends when the kids are sleeping, we’re working.
We know where we want to go, and these clients and ambitions that we’re aligned with and supporting are helping people with their health.
Joe Winger:
What an incredible story to share.
Heather Holmes: I have so much to share. Like I was adopted when I was a week old to having two under two and another one on the way and building a business and building a homestead.
It’s so crazy. Austin, who’s my husband, the first week we were dating, we’re all about intentionality. I have the journal and we mapped everything out.
This year, we were going to get engaged then married. Austin and I,l we will have been together almost five years.
We’ve had a kid every year. Rose will be two in June.
We want to build a business. We want to impact our clients, brands, and scale their business. We want our team to get better and flourish in their personal lives too.
This is our mission and I’ve seen so many miracles happen from getting in the media on a personal level.
I was talking to [a business owner client] and her business grew by 40% from getting in the media.
One of my favorite cookie brands, a mom had an incredible heart story. She went on our local news and she brought in $12,000 worth of sales, just the local people wanting to support her.
On the flip side, when people Google my name, it’s like my social currency, there’s all these articles. So I have so much peace in that. Our kids will see the good work we’re doing.
Joe Winger:
You’re talking to an audience of foodies. What is your favorite meal?
Heather Holmes:
We just had Indian food last night that my husband made and it was so good.
We used to live in San Diego and I think San Diego has the best food. It’s all fresh. We’ve traveled a lot. We’ve been to Bali, their food is pretty incredible too. Where we live [now] we’re right outside of Asheville and Charlotte. So they have some good restaurants, but like I’m not in the phase right now where I’m the foodie like I used to be.
[At our house] we have chickens and we have fresh eggs. So I’m obsessed with fresh eggs every morning. You’re living a good life when you can go get your eggs and have them at home with some goat cheese.
And honestly, I love Livermuth. Crazy. So I’d say some Livermuth fried in a cast iron with some eggs and goat cheese. It’s the simple things that I really do love.
Joe Winger:
Heather Holmes with Publicity for Good. As we wrap up, whether it’s a potential client, a potential vendor, someone wanting your help with publicity, what are the best ways to find, follow you, websites, social media, etc?
Heather Holmes:
You can go to PublicityForGood.com You can find me on social media as well.
https://www.linkedin.com/in/heatherdesantis
https://www.instagram.com/heatherdesantis
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Euphoria’s Maude Apatow Makes Broadway Debut in ‘Little Shop of Horrors’ Feb 2023
Euphoria’s Maude Apatow will make her Broadway Debut in ‘Little Shop of Horrors’ February 2023.
The three-time Best Musical Revival Award-winning production of Little Shop of Horrors, now in its third florid year Off-Broadway, will welcome television and film star Maude Apatow (HBO’s “Euphoria”, Netflix’s “Hollywood”) as Audrey from February 7 – April 2, 2023.
Maude Apatow Makes Broadway Debut
Apatow will make her New York stage debut alongside Tony Award Winner Matt Doyle (Company) as Seymour. Tony Award nominee Bryce Pinkham (A Gentleman’s Guide to Love and Murder, Ohio State Murders) returns to the company as Dr. Orin Scrivello, D.D.S. beginning January 24, and D’Kaylah Unique Whitley (Dear Evan Hansen, Aida) joins the cast as Ronnette beginning January 17.
“I have long admired the emotional intelligence and vulnerability Maude has displayed on television and in film. She’s a natural fit for Audrey,”
says director Michael Mayer.
“It delighted me to learn that, as a child, Little Shop was her gateway into her lifelong love of performing, and that this show gets to be her professional stage debut. We’re thrilled to have her become a part of the Little Shop legacy.”
“We are overjoyed to welcome another incredible performer to the show. With her beautiful voice and immense talent, we cannot wait to see Maude light up the stage alongside Matt Doyle’s brilliant portrayal of Seymour,” says producer Robert Ahrens, on behalf of his partners. “Audiences are also really in for a treat with D’Kayla’s joyous & spunky Ronnette, and Bryce’s hilarious Dr. Orin Scrivello is not to be missed.”
Maude Apatow’s Broadway Debut Joins Acclaimed Cast
Little Shop of Horrors currently stars Doyle as Seymour, Tony Award Winner Lena Hall(Hedwig, “Snowpiercer”) as Audrey (through Feb 5), Andrew Call (Groundhog Day, Rock of Ages) as Dr. Orin Scrivello D.D.S. (through Jan 22),
Tony Award Winner Brad Oscar(Something Rotten!, The Producers, Jekyll & Hyde) as Mushnik, Aaron Arnell Harrington(RENT 25th Anniversary Tour) as The Voice of Audrey II, Tiffany Renee Thompson as Crystal, Khadija Sankoh as Chiffon, Joy Woods as Ronnette (through Jan 19), Josh Daniel, Camryn Hampton, Michael Iannucci, Weston Chandler Long, Chelsea Turbin, and Teddy Yudain.
With a book and lyrics by Grammy and Academy Award winner Howard Ashman (The Little Mermaid, Beauty and the Beast), and music by Tony and Academy Award winner Alan Menken (Aladdin, Newsies), the 2020 Drama League, Outer Critics Circle, and Drama Desk Award-winning Best Musical Revival of LITTLE SHOP OF HORRORS is directed by Tony Award winner Michael Mayer (Hedwig and the Angry Inch, Spring Awakening).
LITTLE SHOP OF HORRORS began previews at Westside Theatre on Tuesday, September 17, 2019 and opened to widespread critical acclaim on Thursday, October 17, 2019. Ben Brantley of The New York Times deemed the show a “Critic’s Pick,” declaring that “a certain carnivorous plant has been re-potted in Hell’s Kitchen, and I am delighted to report that it’s thriving there.
Michael Mayer’s delicious revival…summons the shivery elation I felt seeing the musical at the East Village’s Orpheum nearly four decades ago. It restores the show to its original scale and sensibility, reminding us of the special potency of grisly things that come in small, impeccably wrapped packages.” The Hollywood Reporter describes the production as “wildly exuberant and irresistible.
This terrific revival will only deepen the devotion for those lucky enough to catch it.” Time Out gives the musical “Four Stars! A deeply satisfying revival… with a marvelous cast. What kind of deal with what kind of devil are you willing to cut to see it?”
Following the theater industry’s extended suspension of operations due to the COVID-19 pandemic, the production re-opened its doors on September 21, 2021, to sold-out audiences hungry for the thrill of live theater again.
Washington Post critic Peter Marks wrote in 2022, “I’m back at Little Shop of Horrors because, friends, I needed to laugh today. Hearing the glorious Menken/Ashman score sung by this cast fills the prescription. [A return trip] is WORTH IT.”
Seymour is a down-on-his-luck florist with a crush on his co-worker Audrey. When he discovers a mysterious – and voracious – plant, suddenly Seymour and Audrey are thrust into an epic battle that will determine the fate of the entire human race. LITTLE SHOP OF HORRORS first premiered Off-Broadway in 1982, where it made audiences laugh, scream, and give up gardening for good. The musical has since catapulted into a global phenomenon, with productions across the world from Broadway to London’s West End, to Asia and Australia – plus a hit 1986 film adaptation directed by Frank Oz that starred Rick Moranis, Ellen Greene and Steve Martin. Now, the musical has made its highly-anticipated return home to Off-Broadway, in an intimate new production directed by Michael Mayer that offers an unprecedented opportunity to get close — maybe too close — to an incredible plant with an insatiable appetite.
Mayer is joined on the LITTLE SHOP OF HORRORS creative team by Choreographer Ellenore Scott (Funny Girl, Mr. Saturday Night), Tony-nominated Scenic Designer Julian Crouch (Hedwig and the Angry Inch); Two-time Tony-winning Lighting Designer Bradley King (Hadestown, Natasha Pierre and the Great Comet of 1812); Emmy-winning Costume Designer Tom Broecker (Everyday Rapture); Tony-winning Sound Designer Jessica Paz (Hadestown); Emmy-nominated Puppet Designer Nicholas Mahon (Pyeongchang Olympics Opening Ceremony) and Hair and Makeup Designer Tommy Kurzman (My Fair Lady). Original puppet design is by Martin P. Robinson, Puppets are by Monkey Boys Productions, and Grammy nominee Will Van Dyke (Pretty Woman) serves as Music Supervisor, Orchestrator & Arranger.
This production of LITTLE SHOP OF HORRORS is the recipient of multiple theater awards and nominations including: four Outer Critics Circle Honors (Outstanding Revival, Outstanding Director: Michael Mayer, Outstanding Actor in a Musical: Jonathan Groff, and Outstanding Featured Actor in a Musical: Christian Borle); The Drama League Award for Outstanding Revival of a Musical, as well as, Distinguished Performance Nominations for Jonathan Groff and Christian Borle; two Drama Desk Awards for Outstanding Revival of a Musical and Outstanding Featured Actor in a Musical for Christian Borle, in addition to an Outstanding Actress nomination for Tammy Blanchard and Outstanding Scenic Design nomination for Julian Crouch; the Lortel Award for Outstanding Supporting Actor in a Musical for Christian Borle, as well as, a Best Revival Nomination, an Outstanding Lead Actor nomination for Jonathan Groff and an Outstanding Supporting Actress nomination for Ari Groover; and a 2021 Grammy Award Nomination for Best Musical Theater Album.
LITTLE SHOP OF HORRORS is produced by Tom Kirdahy, Robert Ahrens, Hunter Arnold, Mickey Liddell, Caiola Productions, Curt Cronin, John Joseph, DDM Productions, DeSantis-Baugh Productions, Elizabeth Dewberry & Ali Ahmet Kocabiyik, Wendy Federman, Roy Furman, Deborah Green, Kayla Greenspan, Marguerite Hoffman, Sally Cade Holmes, Latitude Link, Seriff Productions, Silva Theatrical Group, and Eric Gelb/Oliver Roth. Casting is by Jim Carnahan, C.S.A./Jason Thinger, General Management is by Live Wire Theatrical/ Chris Aniello, Production Management is by Tinc Productions and Production Stage Management is by Ryan Gohsman.
TICKETS & SAFETY PROTOCOLS:
Tickets starting at $59 are on sale now through January 7, 2024, at Telecharge.com/212-239-6200. Group ticket sales are now available through January 7, 2024. The regular performance schedule is: Tuesdays, Wednesdays, and Thursdays at 7pm, Fridays at 8pm, Saturdays at 2 & 8pm, and Sundays at 2 & 7:30pm. Holiday Week schedules may vary.
The Westside Theatre and the producers of Little Shop of Horrors are committed to providing a safe and healthy environment for audiences, performers, and staff. All audience and staff members will be required to follow all CDC, NYS, NYC health guidelines, as well as those established by the production, at the time of performance. Please note that these guidelines are subject to change — for up-to-date information, visit http://westsidetheatre.com/covid-19/
www.LittleShopNYC.com @LittleShopNYC
