Shop Stanley’s fall collection of popular drinkware in seasonal, warm colorways
In what might be my most shocking shopping revelation yet, I have to confess: I’ve never owned a Stanley tumbler. I know—it’s almost criminal for a “shopping expert” to have skipped one of the decade’s buzziest must-haves.
Aptly titled the ‘Crisp Start’ collection, this fall launch sees Stanley’s most popular tumblers, travel mugs and bottles get an autumnal makeover, complete with gold-trimmed lining and a wide array of new colors—including a mocha latte brown, cashmere cream and juniper green.
The Stanley Quencher Tumbler in mocha latte is already en route to me as we speak, and below, you can shop Stanley’s full fall drop before it inevitably sells out
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Grammy-winning R&B artist D’Angelo, a pioneer of neo-soul music, died at the age of 51 on Tuesday “after a prolonged and courageous battle with cancer,” his family said in a statement.
“We are saddened that he can only leave dear memories with his family, but we are eternally grateful for the legacy of extraordinarily moving music he leaves behind,” his family said, adding “the shining star of our family has dimmed his light for us in this life.”
The announcement of his death ignited heartfelt tributes on social platforms, where admirers reflected on the inspiration D’Angelo brought to their music and lives.
a genuine soul and an inspiration to countless talented artists of this generation and beyond.”
D’Angelo, who was born Michael Eugene Archer, launched his career in the 1990s with his debut album “Brown Sugar,” which peaked at number four on the Billboard’s Top R&B/Hip-Hop Albums in 1995. The album’s song, “Lady,” reached the top 10 of Billboard’s Hot 100, with songs “Cruisin’” and the title track, “Brown Sugar,” gaining critical acclaim.
In 2020, Rolling Stone hailed “Brown Sugar” as one of the greatest albums of all time, calling it “a visionary fusion of seventies soul and nineties R&B that paved the way for neo-soul.” It ranked the album 183 out of 500.
D’Angelo released two other studio albums during his lifetime: “Voodoo” in 2000 and “Black Messiah” in 2014. His sophomore album spent two weeks at No. 1 on Billboard’s Top 200 list. Throughout his career he collaborated with other notable R&B and neo-soul artists such as Erykah Badu and Lauryn Hill on her critically-acclaimed 1998 debut album, “The Miseducation of Lauryn Hill.”
D’Angelo also became known as a sex symbol for his 2000 hit, “Untitled (How Does It Feel),” in which he released a popular video that featured him shirtless. It was a title D’Angelo largely rebuffed, instead often saying he preferred to focus on his music.
A four-time Grammy Award winner and 14-time nominee, D’Angelo is considered by many critics to be one of the greatest singers of all time.
“Few modern singers so freely display their church roots — but rather than a showboat, his phrasing is often understated, building patiently to torrid screams that could make the stoutest church lady feel positively sinful,” Rolling Stone wrote of him in 2023. “And with arrangements that mirror and embellish his vocal melodies, D’Angelo’s subtle phrasing makes his music deeply durable, just like his gorgeous natural instrument.”
D’Angelo, who had become more reclusive in recent years, died months after the death of singer Angie Stone, with whom he shared a son. He had two other children.
Lay’s Rolls Out Its Biggest Redesign Yet — Cleaner, Bolder, and Ready for a Healthier America. PepsiCo’s Lay’s is stepping into a new era — and it’s doing so with both a makeover and a mission. The snack giant has unveiled what it calls the “largest brand redesign in Lay’s nearly 100-year history,” a bold refresh that goes far beyond packaging aesthetics.
Coming just after Domino’s announced its own visual revamp, Lay’s new look signals a broader shift among iconic brands: modernization that meets mindful living.
But Lay’s transformation isn’t just skin deep. The company is aligning its recipes with the federal “Make America Healthy Again” (MAHA) initiative — committing to cleaner ingredients and smarter nutrition. By the end of 2025, every core Lay’s product in the U.S. will be free from artificial flavors and colors, marking a significant pivot toward transparency and wellness.
The evolution continues with Lay’s Baked, which will now be made using olive oil and contain 50% less fat than regular chips. Meanwhile, a reimagined Lay’s Kettle Cooked Reduced Fat Original Sea Salt will feature avocado oil and 40% less fat. PepsiCo says this is only the beginning — with more “better-for-you” snacks planned for 2026 across its food portfolio.
Visually, the new Lay’s identity tells a story rooted in nature and nostalgia. The refreshed logo features “Lay’s Rays” — beams of sunlight symbolizing the natural light that nurtures the potatoes behind every chip. The packaging adopts a refined, ingredient-inspired color palette, showcasing close-up images that highlight each chip’s crisp texture, seasoning, and golden hue. As the company describes it, the redesign lets “the potato itself and rich farm imagery take center stage.”
Brand strategist Laura Burkemper of Scaleblazer calls this overhaul “historic,” praising it as a “masterclass in visual storytelling.” From matte finishes and custom typography to farm-focused imagery, she says, Lay’s has achieved something rare: a redesign that’s both beautiful and meaningful.
“By removing artificial ingredients,” Burkemper added, “Lay’s is signaling a genuine commitment to cleaner, more transparent products — a move that connects powerfully with health-conscious consumers while strengthening authenticity in an increasingly crowded snack market.”
In a world where taste and trust matter equally, Lay’s latest evolution proves that even after a century, there’s still room for freshness — in both flavor and philosophy.
From the outside, the Shell station on Victory Boulevard and Seneca Avenue could easily blend into Staten Island’s endless stretch of fuel stops. But step through its sliding doors, and you’ll discover something extraordinary — a hidden culinary treasure run by father and son duo, Italo and Gerardo Perito.
Inside this unlikely setting, Fresh To Go is rewriting what it means to “grab a bite on the go.” Forget the dusty shelves of chips and reheated slices under fluorescent lights. Here, you’re greeted by trays of house-made lasagna, hand-shaped meatballs, and soft, milky mozzarella made fresh every single morning.
“Most gas stations in the U.S. don’t have this kind of food,” Gerardo said proudly, shaping fresh mozzarella behind the counter. “We make it every day.”
The story of Fresh To Go began with Italo’s journey from Salerno, Italy, to New York back in 2001. With him came a relentless work ethic — the kind that starts before sunrise. Each day, he’s up by 5:30 a.m., baking bagels from scratch and whipping up cream cheese in-house before most commuters even hit the road.
Their menu takes inspiration from Italy’s famed Autogrills — the roadside oases where travelers can sit down to enjoy restaurant-quality meals without breaking stride. “In Italy, gas stations are different,” Gerardo explained. “They have real food — fresh pizza, sandwiches, pastas. That’s what we wanted to bring here.”
The idea took root after the landlord’s son-in-law visited Italy and returned inspired by the concept. With the Peritos’ passion and experience, that inspiration turned into something tangible — and delicious.
Now, Staten Island’s most unassuming gas station has transformed into an epicurean destination where every dish is made with care, tradition, and a touch of Italian soul. What started as a place to fill your tank has become a place to fill your heart — and your plate.
