Latest news with #Neuhaus
Yahoo
2 days ago
- Sport
- Yahoo
Season already ruined? Ex-pro makes bleak prediction for Gladbach
It's really nothing new that not everyone who supports Borussia is the biggest fan of Seoane. The current transfer summer also doesn't really give a hint of where the Gladbachers will go under Seoane in the next season. One person who expects particularly little from the upcoming season of the Gladbachers is former pro and TV expert Didi Hamann. During the media roundtable for the "Sky Sport Bundesliga season opener", he expressed himself particularly critically about Borussia, as reported by 'Der Westen': "In Gladbach, it's relatively fragile. Also, how they handled the whole Neuhaus issue, I didn't like it. I believe that by the 30th matchday, we'll see at least one team down there that nobody can imagine right now," Hamann replied when asked who he saw as a relegation candidate. 📸 Frederic Scheidemann - 2023 Getty Images He also doesn't believe in a Gladbach future under Seoane, naming the VfL coach as the second possible trainer candidate who could be on shaky ground in the upcoming season. Fact is: Seoane should work on getting more stability into the performances of the Foals in the upcoming season. Then he should actually be relatively secure in his position. What's your opinion on Seoane & Gladbach? Is Didi Hamann right with his judgment? This article was translated into English by Artificial Intelligence. You can read the original version in 🇩🇪 here. 📸 Pau Barrena - 2025 Getty Images
Time of India
07-07-2025
- Time of India
World Chocolate Day: THESE countries must be on your bucket list where chocolate is more than a sweet treat
Here's the bittersweet truth – one hardly ever needs an excuse to indulge in a few pieces of chocolate. So, it's only justified to loosen up all those dietary restraints on World Chocolate Day! Celebrated on July 7, World Chocolate Day is more than an invitation to indulge – it's a passport to cultural discovery. Whether you're melting a dreamy truffle, sipping hot chocolate, or biting into a single-origin bar, there's a rich world of chocolate stories waiting to unfold. It's not only a global excuse to indulge in cocoa delights, but for true chocoholics – this day is more about decadent journeys. Imagine traveling cobblestone streets, stepping into centuries-old ateliers, learning about ancient cacao cultures, and savoring flavors shaped by terroir, tradition, and innovation! From velvety pralines in centuries‑old European ateliers to bean‑to‑bar farm experiences in tropical paradises, chocolate tells compelling stories of place, history, and innovation. Each bite is a chance to uncover craftsmanship, biodiversity, and local life – where cocoa isn't just a sweet treat, but a symbol of heritage, sustainability, and sensory delight. This meticulously curated article will whisk you through eight remarkable chocolate destinations where cocoa is culture: from Europe's artisanal capitals to Latin America's ancestral hubs, even to tropical plantations redefining bean‑to‑bar. Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like You Won't Believe the Price of These Dubai Apartments Binghatti Developers FZE Get Offer Undo by Taboola by Taboola Explore Belgium, Switzerland, France, Italy, Mexico, Ecuador, Grenada, and India. Prepare your taste buds and itinerary—your chocolate‑lover bucket list awaits! Belgium – The Praline Playground Dubbed the world's chocolate capital, Belgium is synonymous with artisanal pralines and elegant truffles. Belgian chocolatiers like Neuhaus (inventors of the praline in 1912) continue to lead the craft. In Brussels and Bruges, you'll find more than 2,000 chocolatiers, producing more than 172,000 tons annually and offering exquisite creations – Godiva, Leonidas, Pierre Marcolini, Guylian, and Neuhaus among them. Must-do experiences include a tasting tour at the Choco‑Story Museum and hands-on workshops at the Belgian Chocolate Village. Walking tours guide you through aromatic alleys, pairing chocolate with Belgian beer or hot cocoa. Here, each chocolate bite is an elegant fusion of art, history, and taste. So, sip thick hot chocolate or bite into a fresh praline while strolling through medieval alleys. Belgium is where chocolate is both art and everyday elegance. Switzerland – Smooth, Creamy, Legendary Switzerland changed and redefined the chocolate game. Switzerland's chocolate journey began in the 19th century, with pioneers like Daniel Peter (milk chocolate) and Rodolphe Lindt (conching) – innovations that defined smooth, creamy chocolate in 1875. Swiss chocolate consumption is among the highest globally (≈20 pounds per person/year). Visit Zurich or Geneva and indulge in Sprüngli truffles, Toblerone bars, and the immersive Lindt Chocolate Museum. Take the Chocolate Train to Broc – home of Maison Cailler – for museum tours, tastings, and workshops. Switzerland's combination of Alpine dairy, meticulous craftsmanship, and innovation makes it a chocolate-lovers' paradise. France – Sophistication Meets Sensation Paris isn't just for croissants – it's a hub of chocolate artistry – it's a chocolate fashion show! Famous maisons like La Maison du Chocolat, Pierre Hermé, Valrhona, and Patrick Roger showcase dark-chocolate masterpieces blending lavender, sea salt, and spices. Walk the salons of Saint‑Germain‑des‑Prés, sample ganaches at Debauve & Gallais (chocolate supplier to Marie‑Antoinette!), or attend the Salon du Chocolat – the world's largest chocolate festival – this October in Paris. In France, chocolate is refined, sensual, and endlessly surprising. In Paris, chocolate is high‑art – a sensory parade of flavor, design, and elegance. Italy – From Turin's Truffles to Sicilian Tradition Italy's chocolate story is deliciously diverse and is as layered as its gelato. Turin, dubbed as the "chocolate capital," is the birthplace of gianduiotto (hazelnut chocolate), and is famed for the bicerin – layered espresso‑chocolate‑cream drink. Explore historic cafés like Pfatisch, Caffé Al Bicerin, Stratta, and take the Choco‑Tram or CioccolaTÒ festival tours. Up in Perugia, the nine‑day EuroChocolate festival – nine days of chocolate exhibitions, giant bars, live demos, and even chocolate spa events – draws almost a million chocoholics. In Sicily, Modica, the UNESCO-protected chocolate region – preserves an ancient 'cold‑grind' tradition, creating coarsely textured, aromatic bars recognized with PGI status, with deep flavor. Italy blends old‑world craft with nutty innovation. Mexico – Cacao's Cradle Chocolate's story begins in Mesoamerica. In Oaxaca, UNESCO-listed, local markets and cafés serve traditional hot chocolate made from cacao, sugar, almonds, and cinnamon – ground and mixed by hand, as it's been for centuries. Visit Chocolate Mayordomo or La Soledad, taste at mamă Pacha, and learn Maya and Aztec chocolate rituals at workshops. In Puebla and Oaxaca, mole sauces showcase cacao's savory side, turning chocolate into cultural symbolism. Mexico is where chocolate is a ritual, a history, and a culinary cornerstone. Ecuador – Fine-Aroma Bean Bar Ecuador is prized for its 'Fine Aroma' cacao – almost 63% of global fine-flavor cacao originates here. Craft brands like Amedei (Italy-imported beans from Ecuador's Chuao) offer silky, award-winning bars. Ecuador now even produces its own bean‑to‑bar chocolate, with artisanal brands winning global awards. Explore cacao farms, participate in tasting tours, and taste the floral, fruity complexity of Arriba Nacional beans. Visit Quito's Salon de Chocolate in June, and tour farms around Guayaquil, such as Hacienda Cañas. Taste terroir‑driven Arriba Nacional beans and explore bean‑to‑bar production in country estates and boutiques. Ecuador offers origin‑story immersion for true chocolate connoisseurs. Grenada – The Chocolate Isle Small but mighty, and often called the 'Chocolate Isle,' Grenada has more bean‑to‑bar makers per capita than anywhere – Belmont Estate and L'Esterre lead eco‑plantation tours. Thanks to volcanic soil and pro‑cacao reforms, plantations like Belmont Estate, L'Esterre, Crayfish Bay, and Tri‑Island host tours, tastings, and farm‑stays. With volcanic soil and pro‑cacao reforms, Grenada's industry promotes local empowerment and taste innovation. Visit during the Grenada Chocolate Festival for workshops, tastings, and farm‑stay experiences. This island crafts chocolate with sustainable ethics and bold flavor flair. Here, chocolate drives sustainable tourism and community resilience. Peru – Rediscovering Rare Cacao Off the beaten path, Peru is a chocolate gem. Home to the rare Pure Nacional bean – once thought extinct – it offers immersive ChocoMuseo experiences in Lima and Cusco. At the eco‑run Orquídea factory in the jungle, travelers can grind beans Maya‑style. Peru reminds us: chocolate isn't just Europe's affair – it's a biodiversity marvel rooted in South America. India (Puducherry) – French Fusion in South Asia For an unexpected but delicious detour, Puducherry melds French legacy with South Indian flavours. Chocolatiers infuse dark chocolate with filter coffee, jaggery, chilli, and moringa – creating vibrant local expressions. Workshops in White Town and Auroville let visitors learn tempering and tasting single-origin Indian cacao. It's chocolate with spice, soul, and serene coastal ambiance. Planning Tips for the Chocolate Travel Timing: Align visits with festivals – EuroChocolate (Perugia, Oct), Salon du Chocolat (Paris, late Oct), and Grenada Chocolate Festival. Workshops: Book early – hands‑on experiences sell out fast at Choco‑Story, Auroville Studios, etc. Ethics and origins: Prioritize bean‑to‑bar, single‑origin tours to support fair trade and terroir-driven production. Go local: From market‑drunk Mexican champurrado to Swiss conching demos – snack and sip like a local. Mix it up: Experience markets, museums, plantations, and fine‑dining – each region offers unique textures and philosophies. Flights and seasons: Though World Chocolate Day is July 7, chocolate production peaks throughout the year; Europe is best in autumn/winter, and plantations in tropical off‑seasons. Pack smart: Chocolate travels well – just protect it from heat. Europeans shine in autumn/winter; the tropics are lush year‑round. Whether you're after pralines, plantation tours, chocolate festivals, or unconventional flavor fusions – this guide is your passport to where chocolate transcends the sweet treat status. Ready for a global cocoa odyssey? Bon voyage…and bon chocolat! Kiara Advani gets handwritten appreciation letter from her brother for baking yummy chocolate cookies
The Star
04-07-2025
- Sport
- The Star
Soccer-Gladbach midfielder Neuhaus suspended from first team for 'unacceptable' video
FILE PHOTO: Soccer Football - Bundesliga - Borussia Moenchengladbach v Eintracht Frankfurt - Borussia-Park, Moenchengladbach, Germany - February 8, 2025 Borussia Moenchengladbach's Florian Neuhaus reacts during the match REUTERS/Thilo Schmuelgen (Reuters) -Borussia Moenchengladbach midfielder Florian Neuhaus has been fined and banished from the first team after being filmed while appearing to mock the Bundesliga club's sporting director. In a video posted on social media, Neuhaus could be seen talking to several people wearing Gladbach kits about sporting director Roland Virkus. The 28-year-old appeared to call Virkus "the worst manager in the world" and referenced the sporting director's role in deciding his salary of four million euros ($4.71 million) per year. Gladbach said they had imposed a "heavy" fine on Neuhaus and suspended him from training with the first team for four weeks, with German daily Bild reporting the fine was worth around 100,000 euros. "The behaviour and statements of Florian Neuhaus are damaging to the club and unacceptable," Gladbach's CEO Stefan Stegemann said in a statement on Thursday. "He has damaged the club with his words and deeply disappointed the people involved, which is not compatible with the values of the club." Neuhaus joined Gladbach in 2017 and has made over 200 appearances in all competitions for the club, but mainly featured as a substitute last season and played just 17 times in the league as they finished 10th. ($1 = 0.8494 euros) (Reporting by Aadi Nair in Bengaluru; Editing by Christopher Cushing)
Straits Times
04-07-2025
- Sport
- Straits Times
Gladbach midfielder Neuhaus suspended from first team for 'unacceptable' video
Sign up now: Get ST's newsletters delivered to your inbox Borussia Moenchengladbach midfielder Florian Neuhaus has been fined and banished from the first team after being filmed while appearing to mock the Bundesliga club's sporting director. In a video posted on social media, Neuhaus could be seen talking to several people wearing Gladbach kits about sporting director Roland Virkus. The 28-year-old appeared to call Virkus "the worst manager in the world" and referenced the sporting director's role in deciding his salary of four million euros ($4.71 million) per year. Gladbach said they had imposed a "heavy" fine on Neuhaus and suspended him from training with the first team for four weeks, with German daily Bild reporting the fine was worth around 100,000 euros. "The behaviour and statements of Florian Neuhaus are damaging to the club and unacceptable," Gladbach's CEO Stefan Stegemann said in a statement on Thursday. "He has damaged the club with his words and deeply disappointed the people involved, which is not compatible with the values of the club." Neuhaus joined Gladbach in 2017 and has made over 200 appearances in all competitions for the club, but mainly featured as a substitute last season and played just 17 times in the league as they finished 10th. REUTERS Top stories Swipe. Select. Stay informed. World Trump says countries to start paying tariffs on Aug 1, floats range of 10% to 70% Singapore Sengkang murder: Man accused of killing elderly mother escorted back to crime scene Singapore Tourism bump from Lady Gaga concerts raked in up to estimated $150m for Singapore economy Singapore Jail for man who recruited 2 Japanese women for prostitution at MBS Asia Malaysia dismantles ISIS network involving workers from Bangladesh Asia Manila's mayor returns to office to face mountains of rubbish Asia Chinese national missing in Thailand rescued, embassy warns of shady job offers Business Central banks tweak US dollar reserves, with euro and gold gaining ground: UBS survey
7NEWS
22-06-2025
- Health
- 7NEWS
Physically present, emotionally checked out: the biggest risk to mental wellbeing
You're not burned out. You're not depressed. You still turn up to work, coffee in hand, emails open. Something's missing, though. But you can't quite put your finger on it. This is what experts call languishing. A new national survey from mental wellbeing experts Be Well Co has cast a spotlight on what might be one of the biggest hidden threats to productivity. Not sick days, but 'presenteeism': employees physically present but emotionally checked out. Running on autopilot. 'It's not about people not coming to work; it's about them being mentally absent,' said Dr Matthew Iasiello, Be Well Co mental health researcher and co-author of the study that canvassed hundreds of working Australians. A crisis in plain sight Many employees aren't calling in sick, they're just quietly disengaging. That disengagement is driving a $7 billion annual loss to the economy, according to The Productivity Commission. Dr Joep van Agteren, chief executive of Be Well Co, said the numbers only tell half the story. 'When people languish at work they can feel stuck, directionless and demotivated,' he said. 'Tracking languishing can help us quantify and humanise the hurt that goes alongside the costs, showing us that presenteeism is damaging in the long run for the vitality of organisations and the people that work for them.' Put simply, employees aren't just less productive. They're less innovative, more withdrawn, and more disconnected from their jobs, teams, and even themselves. Present but not thriving The research reveals over three-quarters of languishing employees felt unsupported by their peers, managers, or organisations. Dr Maike Neuhaus, founder of The Flourishing Doc and psychologist in Brisbane, Queensland, calls this a dangerous blind spot. 'It's not the loud crisis that gets attention, but rather the quiet disconnection, disengagement, and loss of meaning that fly under the radar,' she said 'The fact that 76 per cent of participants felt unsupported shows just how invisible this state can be.' And it's not just the workplace that suffers. A staggering 91 per cent of those who reported languishing at work also reported languishing at home — proving the malaise doesn't stop at the office door. 'Wellbeing is never neatly compartmentalised,' Neuhaus added. More than just a mood Unlike burnout, which often comes with high stress and exhaustion, languishing can feel like 'blah'. That's how some survey participants described it — not distressed, but not thriving. Emotionally flat, unmotivated, just there. Many employees described themselves as 'going through the motions' or 'existing, not living'. It's this subtlety that makes languishing so dangerous and so easy to ignore. What can be done? While leaders often focus on absenteeism or obvious drops in performance, experts say they need to start paying attention to the quiet signs of disengagement. Addressing this isn't just about fixing what's broken, Neuhaus said. It's about shifting the focus towards what thriving truly looks like in the workplace. That opposite state is known as flourishing, where energy, purpose and connection return. According to Neuhaus, it has little to do with surface-level perks. 'Flourishing isn't about perks or resilience posters,' she said. 'It's about job design, autonomy, mastery, purpose, and belonging. 'Organisations must upskill leaders to recognise early signs of disengagement and act systemically. 'This is not an individual deficit issue; it's often a cultural and structural one. Be Well Co is also urging employers to rethink how they measure well-being and performance. Instead of relying solely on productivity spreadsheets, they encourage employers to listen to their employees and redesign workplaces. While workplaces are responsible for building better environments, there are also things everyone can do. 'Languishing often begins with a loss of agency,' Neuhaus explains. 'One powerful first step is to reconnect with small, meaningful actions — something we call micro-moments of flourishing. 'This might include setting an intention for the day, actively engaging with a colleague, or seeking novelty and progress in even minor ways.' Research shows these small efforts can reignite motivation, rebuild connection, and help shift from languishing to flourishing. Because at the end of the day, thriving at work isn't about powering through, it's about finding meaning in the everyday.
