What dresses we will wear this summer? The trends for Summer 2018 suggest variousstyles, colors and patterns. With a constant thread: a nostalgic penchant for vintage styles. Like the pretty 50s style dresses worn by Saoirse Ronan in Brooklyn, or the patterns sported by Duchess Sarah Ferguson in the 80s. A strong-hued déjà-vu with a few pastel tones.
Of course, there are also more innovative styles that play with patchwork and layering, but the apron andbaby doll dresseswill be all the rage on the beach and in town. See in the gallery a selection of the best summer dresses spotted on the runway and follow our smart guide to choose the dress that will suit you best:
The patterned summer dress, patchwork styles featuring different layered panels and patterns for a vibrant look. Try an oversized and light style also for work
The check & plaid mania: not just for winter, as seen at Prada, where models wore ample pinafore dresses over polo shirts or lightweight blouses. A perfect multi-layered ensembleto flaunt come Spring.
The oversized, lightweight dress. Perfect for those who are looking for comfort without sacrificing glamour.
The shirtdress: a totally versatile garment, especially in classic white. It’s like a white canvas you can personalize with accessories.
The floral dress: leave in your closet tropical prints and embrace botanical patterns. Pastel hued micro florals are back.
The polka dot dress: in our opinion it’s the must-have piece for this Summer
The baby doll dress: from Chanel to Emporio Armani to John Galliano, many designers offered romantic mini dressesin lace, satin and tweed, perfect for a ‘Lolita’ lows
The sequined dress: a go-anywhere and go-to piece for the Summer, see the long style from Attico in lavender tones, or the short cocktail dresses from Alcoolique and Halpern
The tacro is the latest foodie trend to take over Instagram.
Vive La Tarte debuted the part-taco, part-croissant creation in January. The San Francisco bakery offers three version of the tacro: pulled pork with pineapple, chicken with avocado, and barbecue jackfruit.
The bakery’s creative director, Jimmy Houghton, explained how the tacro was born in an interview with SF Gate published Friday.
“We took our regular croissant dough that we make and we tried to fill it with pulled pork or with chicken, and we found that the flavors didn’t combine well. The pastry was way too rich, way too buttery, way too sweet,” Houghton told the site. “We went back to the drawing board and we said it needs to be saltier, needs to be a bit more savory.”
A Vive La Tarte spokesperson told BuzzFeed the bakery will likely add more flavors, “including a potential breakfast version.”
Food mashup crazes have been constant since New York City’s Dominique Ansel Bakery created the uber-popular Cronut, a croissant-doughnut, in 2013. San Francisco responded with the cruffin, a croissant-muffin, in 2015. Now the Bay Area also has the tacro.
It may be a bit late for West Coast foodies to celebrate Tuesday’s National Croissant Day, but fortunately Taco Tuesday comes around every week.
Discover Good Food’s hottest trends in food and drink for 2018, including meat-free burgers, alcohol-free spirits and more innovative ways to eat healthy.
Over the last year, we’ve seen a wide range of food and drink trends reflecting changing attitudes towards health, community and the environment. We’ve seen a brunch boom, buddha bowls aplenty and of course, the avocado craze.
It seems 2018 is set to be a year of even more adventurous veggie and vegan cuisine while the rise of hyper-local cooking and exciting advances in technology take a firmer hold on British food culture. Wondering what to expect from the future of food and drink? Check out the BBC Good Food team’s predictions for the coming year.
1. Gut-friendly food
With fermenting, pickling and preserving reaching the mainstream, our panel agree that gut health is set to be a big food trend for 2018. This includes probiotics like kimchi, miso and kefir and prebiotics such as onions, garlic and other alliums.
2. Booze-free beverages
Good Food columnist Tony Naylor cites non-alcoholic drinks as a growth area in the food and drink industry, and our supermarket forecasters say that health-conscious millennials are drinking booze less and less. Premium tonic waters with interesting flavours, non-alcoholic ‘spirits’ and botanical mixes are flooding in to fill a gap in the market.
3. Hawaiian food
Poke bowls are everyday food in Hawaii – essentially sushi without the fussy presentation. Still relatively hard to find, even in London, next year they will likely cross over into the mainstream. These bowls are endlessly customisable and can be economical, too.
4. Timut pepper
We love exploring new seasonings and we’re not afraid of hot spices. Timut pepper, from Nepal, is spiky, zesty – surprisingly grapefruity – and leaves a tingly residual heat on the palate. It’s also been tipped by sous-chef.co.uk and supermarket giant Asda as being the next big condiment for 2018.
5. Specialised tea
Good news for fans of a cuppa – tea is even more popular than before. Sales of herbal and green tea, in particular, continue to rise for consumption at home, so it’s likely that the small number of tea ‘bars’ that we’ve seen popping up may also start to proliferate on the high street. People are beginning to think of tea with the same reverence as coffee for its many varieties.
6. Hyper-local food
In the UK and many other countries now, there is a growing trend for dishes created with ingredients sourced within walking distance. One of the figureheads for this movement is Danish chef René Redzepi who is doing just that at his two-Michelin-starred Copenhagen restaurant Noma. Tony Naylor observes that at home, too, there are more and more “restaurants are applying a Redzepi-like sense of localism to their ingredients”.
7. Heme
Not available to buy yet, heme – pronounced ‘heem’ (from the Greek word for ‘blood’) – is at the cutting edge of food science, and is a possible stepping stone to more environmentally sustainable meat alternatives. Tech-food start-up Impossible Foods are already using it to bring a meaty quality to their plant-based burger including, yes, the bloodiness of meat cooked rare.
8. Plant-based protein
With more and more chefs embracing ingredients such as tofu, tempeh and quinoa, veganism is on the rise. Food blogger Angry Chef talks about redefined Indian cuisine (rich with pulses) as a growing trend, with restaurants taking dishes back to their plant-based roots with originality and mass appeal. There’ll be more meat-free days in 2018.
9. Everyday food tech
Having recently purchased Whole Foods, Amazon is now competing with a clutch of smaller outfits who specialise in delivering recipe kits to home chefs, which means an emerging trend is set to become even bigger. Tying in with this, the development of smart fridges will take the hassle out of ordering ingredients by snapping ‘shelfies’ of your food to keep you well-stocked. We can also look forward to more voice-operated gadgets such as Google Home and Alexa to record and order your shopping lists.
10. South American cuisines
Mexican, Peruvian and Brazilian food along with Japanese-Mexican fusion could well be big this year. ‘Arepas’ [pronounced ‘uh-rey-puhs’, which are corn pizzas-cum-muffins], chicha [‘chee-chuh’, a fermented maize drink] and chulpe corn [‘chool-puh’, used to make snacks] will be prevalent,’ says Georgina Lunn, Product Development Manager at Sainsbury’s. Quinoa and chia seeds have peaked, but purple potatoes, white and purple corn, black quinoa and kiwicha seeds are on the up.
11. Foreign farming in Britain
Luke Farrell from Dorset’s Ryewater Nursery, who has encyclopedic knowledge of Malaysian and Sichuan cuisines, is harvesting rare Asian plant varieties like som saa and pandan (Nigella reckons the latter is the avocado of 2018). Meanwhile, there’s sustainably farmed British tilapia in east London (growup.org.uk), with the waste produced used as fertiliser to grow veg. British farmers are even producing txuleton (pronounced chuleton), the Galician old ox or dairy beef that foodies go wild for.
12. The fourth meal
Brunch, brinner, lunch… are you confused too? Now, we have a fourth meal to contend with. ‘We’ve been watching the fourth meal for months,’ says Jonathan Moore, Waitrose’s executive chef. ‘We’re eating differently. We have breakfast for dinner, dinner for lunch – everything is less structured. The fourth is the final meal, which is normally a treat.’ So, four meals a day – if you have the appetite for it!
13. Nootropics
The health-conscious will be consuming nootropics – that’s brain food, to you and me – according to trends prediction agency Pearlfisher. Gut health is still a major focus but cognition may now start to take over. Look out for turmeric, salmon, eggs, dandelion greens and jícama (Mexican yam).
14. Craft butter
Grant Harrington, of Butter Culture, is elevating the humble yellow block. After a year of research into dairy fermentation, when he built a cabin on a farm in Oxfordshire, the ex-Fäviken chef started supplying butter locally. Now, his rich, buttercup-hued fat, heaped with naturally occurring diacetyl acid – the stuff that makes butter buttery – is omnipresent. Diners are eulogising it in restaurants from Sat Bains in Nottingham to London’s Bibendum.
15. West African cuisine
Zoe Adjonyoh’s recent cookbook, Zoe’s Ghana Kitchen, about growing up eating grilled tilapia and gingery Scotch bonnet stew, has been influential. Thanks to her, ‘there is scope to show customers how to use different spices,’ says M&S’s Head of Food Product Direction and Innovation, Cathy Chapman. Additionally, Yeo Valley is releasing a limited-edition baobab and vanilla yogurt.
Correctly submitting all the different pieces of your college application is like a test — one you can easily pass. While the process may seem complicated, a little organization and attention go a long way.
Start early and beat the deadline.
Getting Organized
You can apply to colleges online or through the mail. Online applications can be processed quickly and may have built-in checks to ensure all materials are included. Mailed applications are easier to proofread. Either way, following this advice will set you up to succeed.
Start early. Set deadlines for completing essays, collecting recommendations and filling out forms a few weeks before they’re actually required. Mark these earlier deadlines on your calendar and don’t miss them. College websites are the best place to find accurate deadline information.
Be consistent. Using the exact same name on all your forms makes things easier for admission officers. Decide if you want to use a shortened version of your legal name or your middle name, and then always use the same version. Switching names — going from Bill to Billy, for example — increases the odds that your materials will get misfiled.
Be careful. Careless mistakes on your application can hurt your chances of getting accepted. After you finish an application, put it aside for a day and then check it over for errors. If you can, have a teacher or parent proofread it as well. Save and review online applications before you submit them.
Alert your school. You need to let school officials know which colleges you’re applying to so they can send along your transcripts. The people you ask to write recommendation letters also need to know where you’re applying if they’re mailing the letters themselves.
Completing the Package
Once you’ve completed your application, follow these tips to make sure all the parts get where they’re going.
Don’t wait. Anything that needs to be mailed, including your application itself, should be sent in several weeks before it is due. This allows time for delivery and processing. Online materials should be sent weeks before the deadline as well.
Submit once. When you apply online, you’ll usually get an automated response saying your materials have been received. If you don’t, contact the college’s admission office. Don’t apply online again or mail in another application.
Keep copies. Make a copy of each piece of each application. Save personal identification numbers, passwords, canceled checks and notes or emails from admission officers. This documentation can save you if a problem arises.
Get confirmation. If you mail applications, put a stamped postcard addressed to your house in each package so admission officers can let you know that your materials arrived. The U.S. Post Office also offers a similar “return receipt” service. It may take a few weeks for confirmation cards to reach you.
If you get a notice saying something is missing, don’t panic. Just call the admission office and calmly ask what steps you can take. This is why you wisely saved copies of everything and sent in your application early!
For the past several weeks, you’ve likely heard some of the following terms if you’ve paid attention to the world of finance: Cryptocurrency, Blockchain, Bitcoin, Bitcoin Cash, and Ethereum. But what do they mean? And why is cryptocurrency suddenly so hot?
First, we’ll explain the blockchain basics.
As society become increasingly digital, financial services providers are looking to offer customers the same services to which they’re accustomed, but in a more efficient, secure, and cost effective way.
Enter blockchain technology.
The origins of blockchain are a bit nebulous. A person or group of people known by the pseudonym Satoshi Nakomoto invented and released the tech in 2009 as a way to digitally and anonymously send payments between two parties without needing a third party to verify the transaction. It was initially designed to facilitate, authorize, and log the transfer of bitcoins and other cryptocurrencies.
How does blockchain technology work?
Blockchain tech is actually rather easy to understand at its core. Essentially, it’s a shared database populated with entries that must be confirmed and encrypted. Think of it as a kind of highly encrypted and verified shared Google Document, in which each entry in the sheet depends on a logical relationship to all its predecessors. Blockchain tech offers a way to securely and efficiently create a tamper-proof log of sensitive activity (anything from international money transfers to shareholder records).
Blockchain’s conceptual framework and underlying code is useful for a variety of financial processes because of the potential it has to give companies a secure, digital alternative to banking processes that are typically bureaucratic, time-consuming, paper-heavy, and expensive.
What are cryptocurrencies?
Cryptocurrencies are essentially just digital money, digital tools of exchange that use cryptography and the aforementioned blockchain technology to facilitate secure and anonymous transactions. There had been several iterations of cryptocurrency over the years, but Bitcoin truly thrust cryptocurrencies forward in the late 2000s. There are thousands of cryptocurrencies floating out on the market now, but Bitcoin is far and away the most popular.
How do you mine cryptocurrency?
Bitcoin, Litecoin, Ethereum, and other cryptocurrencies don’t just fall out of the sky. Like any other form of money, it takes work to produce them. And that work comes in the form of mining.
But let’s take a step back. Satoshi Nakamoto, the founder of Bitcoin, ensured that there would ever only be 21 million Bitcoins in existence. He (or they) reached that figure by calculating that people would discover, or “mine,” a certain number of blocks of transactions each day.
Every four years, the number of Bitcoins released in relation to the previous cycle gets reduced by 50%, along with the reward to miners for discovering new blocks. At the moment, that reward is 12.5 Bitcoins. Therefore, the total number of Bitcoins in circulation will approach 21 million but never actually reach that figure. This means Bitcoin will never experience inflation. The downside here is that a hack or cyberattack could be a disaster because it could erase Bitcoin wallets with little hope of getting the value back.
As for mining Bitcoins, the process requires electrical energy. Miners solve complex mathematical problems, and the reward is more Bitcoins generated and awarded to them. Miners also verify transactions and prevent fraud, so more miners equals faster, more reliable, and more secure transactions.
Thanks to Satoshi Nakamoto’s designs, Bitcoin mining becomes more difficult as more miners join the fray. In 2009, a miner could mine 200 Bitcoin in a matter of days. In 2014, it would take approximately 98 years to mine just one, according to 99Bitcoins.
Super powerful computers called Application Specific Integrated Circuit, or ASIC, were developed specifically to mine Bitcoins. But because so many miners have joined in the last few years, it remains difficult to mine loads. The solution is mining pools, groups of miners who band together and are paid relative to their share of the work.
Current & future uses of blockchain technology & cryptocurrency
Since its inception, Bitcoin has been rather volatile. But based on its recent boom — and a forecast by Snapchat’s first investor, Jeremy Liew, that it would hit $500,000 by 2030 — and the prospect of grabbing a slice of the Bitcoin pie becomes far more attractive.
Bitcoin users expect 94% of all bitcoins to be released by 2024. As the number moves toward the ceiling of 21 million, many expect the profits miners once made from the creation of new blocks to become so low that they will become negligible. But as more bitcoins enter circulation, transaction fees could rise and offset this.
As for blockchain technology itself, it has numerous applications, from banking to the Internet of Things. In the next few years, BI Intelligence expects companies to flesh out their blockchain IoT solutions. Blockchain is a promising tool that will transform parts of the IoT and enable solutions that provide greater insight into assets, operations, and supply chains. It will also transform how health records and connected medical devices store and transmit data.
Blockchain won’t be usable everywhere, but in many cases, it will be a part of the solution that makes the best use of the tools in the IoT arsenal. Blockchain can help to address particular problems, improve workflows, and reduce costs, which are the ultimate goals of any IoT project.
Summer has finally sprung upon us. Though you may prefer to escape the hustle and bustle in favor of the crisp air near the Aegean Sea, spending summer in the city is truly magical, especially since you can, literally, find a taste of Mediterranean serenity without having to island hop. If you can’t afford an exotic adventure to Greece or Coastal Italy, you can, at least, take your taste buds on vacation.
Cafe Medi
Serving up dishes inspired by the traditional coastal fare of Spain, Italy, and France, Cafe Medi is not only a go-to for delicious and unique Mediterranean, but also for an amazing ‘gram. The beautiful space boasts an airy atmosphere, complete with high ceilings and stunning murals on the walls. Come summer, there’s also outdoor terrace seating – perfect for pretending you’re catching a seaside breeze.
Located on the Upper East Side, Yefsi highlights charm and sophistication in their authentic meals, focusing on appetizer meze dishes. Enjoy a plate of grilled octopus with a chilled Retsina white wine in this dimly lit restaurant. Date night, anyone?
Craving seafood? This upscale eatery on Madison Avenue emanates a “villa vibe” with extended outdoor seating available, displaying fresh whole fish from the Aegean upon entrance.
The Greek Tribeca offers a cozy escape, where creative dishes and natural vines and greenery capture the spotlight, as if you were sitting in an outdoor taverna in Mykonos on a hot summer night.
Named after the volcanic island featuring pristine clear-blue water, Milos is an NYC favorite. Its sleek interior truly brings out the contrasting colors native to Greece and sharpens the focus on the incredible seafood.
Just a quick drive down the West Side Highway transports you to the beauty of Greece as you stumble upon Ousia, a recently opened restaurant on 57th and 11th. Conveniently located next to the Landmark movie theater, enjoy a bite of their hummus and pita, maybe some cocktails and a spanakopita, after a show.
Walking down the grey and white cobblestones, you will immediately feel as if you’ve stepped foot into a local taverna in Santorini, greeted with white walls and blue straw chairs. If you’re looking for something more laid-back but as equally delicious as an upscale restaurant, journey to Souvlaki GR for their famous bifteki sandwich or a few souvlaki skewers. Sit back, relax, and breathe in the fresh air of Greece while situated in the middle of the Lower East Side.
Tired of Greek food? Hop on over to the Amalfi coast for this Italian-Mediterranean fusion restaurant situated just beneath The High Line. The glassed-in, jewel box of a space creates the perfect atmosphere to munch on some seafood and pasta after a day of roaming around Chelsea.
A small, intimate setting with colorful plates for curious palates awaits New Yorkers on Macdougal street. Shuka offers Mediterranean fare, creative cocktails, and a trendy clientele. Enjoy shawarma, shakshuka, and other small plates as you wine and dine while seeing and being seen.
For those who call the concrete jungle home, transporting themselves from Manhattan to Montauk every weekend is enough of a struggle. For most, the commotion to get to the ocean consists of the following: sitting on the Long Island Expressway in bumper-to-bumper traffic, catching the last Hampton Jitney or earliest LIRR, and last but not least, micro-managing the splitting of an Uber bill amongst friends (oh, and the not-so-casual barrage of texts to those past-due on their amount owed).
Now picture the endless Goyard duffle bags slipping off your arm, overflowing with practically an entire summer’s worth of clothing for one weekend. We’re all guilty of committing this clearly unnecessary crime, and end up using around 15% of the total baggage we lug like weightlifters to and from the Hamptons.
But now you can cast your worries (and baggage) aside, because there’s a new service in town. Local entrepreneur, Danielle Candela, has created the solution to solve every weekender’s first class, first world problems. Her company, Tote Taxi, will transport your bags, golf clubs, bicycle, designer duffles, and more all across the island. Plus, the service has teamed up with BLADE to offer door-to-door pickup, and eliminate the issue of weight restrictions on your flight.
With plans to expand, Tote Taxi currently offers service from Manhattan on Thursday, Friday, or Saturday, and from Montauk to New York on Sunday and Monday.
Book a bag and check out the service HERE. Believe us, it’s tote-ally perfect.
CEO Michelle-Marie Heinemann of Old Fashioned Mom Magazine and Show hosted her 9th Annual Bellini and Bloody Mary Hat Party at Bar Pleiades at the Surrey Hotel.
Beautiful Socialites sipped hand crafted cocktails and nibbled on freshly baked croissants from Cafe Boulud. A Gorgeous Robin’s Egg Blue Lamborghini Aventador J Roadster boasting the Old Fashioned Mom Logo was parked out front as the Mascot and official car for all O.F.M. Events.
The exclusive, invitation-only event saw the likes of Lauren Lawrence, Randi Schatz, Alessandra Emanuel, Adele Nino, Aimee Marcoux, Maribel Lieberman, Debbie Dickinson, Nicole Noonan, Julianne-Michelle, Joycelyn Engle, and Michelle-Marie’s parents….Golda and Oren Parrott along with her precious children Hudson and Hyacinth Heinemann.
Jeweler to the Royal Families, Michel Piranesi, had on display a magnificent collection of baubles that women purchased. The “butterfly ring” was the most popular and now the O.F.M. signature ring!
Click through for an inside look at the glamorous affair and go HERE for more photos to tag yourself and your friends
Apple Pie Cruffin ~ Chunky Apple Caramel Pie filling and Cinnamon Creme Patissiere, topped with pie crust crumble, white chocolate cream bulb, pie filling and gold leaf.
Dear Mr. Cruffin,
Why are you so completely divine? I loved you at first sight and can not take my
Eyes ( and mouth ) off you. You spoil me with sugary glances that unfold into sweet nectar….heavy sigh, parting is such sweet sorrow.
Forever yours,
MMH
It’s no secret I adore sweets, in fact I could truly live off them….and aside from my guesstimated hair falling out and IQ dipping I probably would. However…I still indulge far more than I should….this leads me to Supermoon Bakehouse.
Everything made at this bakery is a work of art. Breathtakingly gorgeous and delicious beyond words.
It’s located on the Lower East Side ( take a little drive, my uptown sisters ) and the signatures include Cruffins, …a croissant muffin with different fillings and toppings, beautiful pastries and a gorgeous pink terrazzo counter and iridescent to-go bags and boxes. Love the theme!
Artist at Work.
Caramelized Sous Vide Whole Bananas, Banana Caramel Sauce, Creme Patissiere, Chocolate Almond Creme, Topped with Chocolate Fudge, Banana Caramel, Dehydrated banana, Gold Leaf and Torched Meringue.
My Favorite! Lox, Cream Cheese, Capers, Rolled and Baked Into An Everything Spice Covered Croissant.
The fabulous table displaying all the deliciously decadent pastries.
Chocolate Croissant ~ Creamy Dark Chocolate Ganache Filled Bi-Colored Croissant With Cacao Nib Nougatine.
I am not a “peanut-allergy-mom” says Tatiana Platt and until recently she didn’t even know that such a term existed. Unlike the many parents who help their children navigate the world of living with a food allergy, Tatiana does not have children with food allergies. Yet 1 in 13 children in the U.S. have a food allergy. 15 million people have a food allergy in the U.S. alone.
This staggering fact was evidenced to Tatiana in a very tragic way late last year. She received a text telling her that the son of a friend was in critical condition in the hospital. She didn’t know why, but promised to say a prayer and hoped for the best. A day later, she got the news. 11 year old Oakley had died in the hospital. The cause: Anaphylaxis. A severe reaction caused by accidental exposure to nuts, to which Oakley was allergic. How could this be? What? Death? What happened?
As she describes it, Tatiana would soon come to find out that severe reactions to food allergies are some parents’ biggest nightmare. With children going to school every day, being invited to playdates, eating out in restaurants, living a “normal” life, accidental exposure to an allergen can happen all too easily. And that doesn’t include the dangers posed by troublesome food allergy bullying that takes place even in schools with well-intentioned policies and practices. The parents, the children, their teachers, their family, might be prepared with their “Allergy Emergency Action Plan” and be sure to always have an epipen in the event of a severe reaction. But what happens when you aren’t sure whether your child is having a severe allergic reaction?
Oakley was visiting family in Maine and was having a great time playing with his cousins and his twin sister, Olivia. On his way through the kitchen, he saw a pound cake on the counter and grabbed a piece. He ate it. But it tasted funny. It tasted like nuts. Oakley went to tell his mom. She tasted it. Yes, it sure did taste like nuts, but there was no label of ingredients. Oakley started to get a blister on his lips. So his mom gave him Benadryl. That always worked. And it did the trick this time too. Oakley ran off to happily play with his cousins again.
Problem was, deep down in Oakley’s body, an anaphylactic reaction had begun, but there were no immediate outward signs. It wasn’t until an hour later when Oakley felt nauseous and vomited that he showed a sign of anything else. And then he experienced difficulty breathing. By the time Oakley’s family realized something was very wrong and gave him the epipen, it was too late.
Oakley’s family, friends and everyone in the community where he lived entered a state of shock from the tragedy. Oakley’s mom and dad felt betrayed by their doctors for not having been better informed about their son’s allergy. They were devastated that they had not known to give the epipen when it was sitting there in the house the whole time. They bemoaned the likelihood that another parent might have to be in their shoes. They had to do something.
Red sneakers were Oakley’s favorite shoes. In the days following Oakley’s death, somewhere deep inside, Oakley’s mom and dad found the strength to create an idea – let’s start a movement for food allergy awareness and call it “Red Sneakers for Oakley”. Oakley’s aunt set up a Facebook page and people started posting photos of red sneakers.
That’s when Tatiana took over. She told Merrill and Bobby, “let me handle this”, and took on the effort to coordinate the social media and PR outreach for Red Sneakers for Oakley. They knew what they were doing was important, but neither she nor the Debbs had a real sense of how huge the movement they were creating was going to become.
Red Sneakers for Oakley’s presence on social media platforms has gone on to galvanize an online movement that did not exist before. The dangers of food allergies are known to the parents of children who have them, but many people overlook the severity of accidentally ingesting an allergen. The red sneaker symbol has become a unique identifier in today’s social media environment, and is resonating with millennials and Gen X’ers alike. To date, they have received thousands of messages and posts from people all over the world. Their Facebook page has attained close to 8,000 followers in a little over 3 months. They are also active on Instagram, Twitter and Pinterest, with a growing audience of a combined 100,000+.
Due to the powerful message of Red Sneakers for Oakley, they receive almost daily testimonials of parents who might otherwise have suffered a tragic incident with their own children had they not been made aware of Oakley’s experience. They are dedicated to making sure that no other parent, family or community has to suffer the same loss and is empowered to take the necessary steps to recognize and treat a severe reaction to a food allergy.
But they still have a long road ahead of them to get their message out to the millions of people who know someone with a food allergy. To that end, Tatiana came up with the idea to launch a “20 for Oakley” fundraising campaign in honor of Oakley. The 20 for Oakley campaign calls on supporters to make a donation of $20 in tribute to Oakley’s soccer jersey number, and to enlist others to do the same by submitting photos online on social media.
Tatiana is donating her time and efforts to Red Sneakers for Oakley because she knows they can make a difference. It tugs at her heart every time she thinks of the pain that the Debbs are going through. Yet somehow they are managing to be strong and focus on turning Oakley’s death into a message that prevents further deaths. And to change people’s perspective on food allergies. The next time an airline attendant announces that peanuts will not be served during a flight’s beverage service because there is someone on board who has nut allergies, take a minute to wonder what else you can do to be mindful of a person with food allergies.
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To participate in the 20 for Oakley campaign, you can support Red Sneakers for Oakley by posting online a photo of red sneakers, ideally with a $20 bill. Here is a suggested caption:
I am proud to support the #20forOakley campaign to raise awareness for food allergies. I am donating $20 to @redsneakersforoakley to continue to spread the message about the dangers of food allergies and anaphylaxis. Please join me in supporting #redsneakersforoakley {@friend1} {@friend2}. Let’s make a difference for the millions of people living with food allergies. #livlikeoaks Donate at REDSNEAKERS.ORG
(1) follow @redsneakersforoakley
(2) use the hashtags #20foroakley #redsneakersforoakley #livlikeoaks
(3) tag 2 friends in your post and ask them to support the campaign
(4) make a $20 donation online at REDSNEAKERS.ORG.
For more information or if you have any questions, feel free to email redsneakersforoakley@gmail.com.
ou apply online, you’ll usually get an automated response saying your materials have been received. If you don’t, contact the college’s admission office. Don’t apply online again or mail in another application.
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