Latest news with #Rosenthal
Newsweek
21-07-2025
- Sport
- Newsweek
Yankees Could Be 'In Mix' for A's Star as They Face Pending Roster Losses
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. The New York Yankees have a long shopping list as they head toward the trade deadline and that includes some reinforcement for the bullpen. Following a slew of injuries and shaky performances, the team has little choice but to add at least one relief arm in the near future. "This has become an extremely vulnerable area," according to Pete Caldera. "Key setup relievers Fernando Cruz and Mark Leiter Jr. are on the injured list, Luke Weaver has been spotty since coming off the IL and Jonathan Loaisiga remains a talented, injury-prone enigma." As a result, the Yankees are among the teams hoping that the A's have a change of heart on one of the most coveted young stars in all of baseball, as The Athletic's Ken Rosenthal reported that closer Mason Miller could soon be placed on the trade block. TORONTO, CANADA - MAY 31: Mason Miller #19 of the Oakland Athletics signs autographs for fans ahead of their MLB game against the Toronto Blue Jays at Rogers Centre on May 31, 2025 in Toronto,... TORONTO, CANADA - MAY 31: Mason Miller #19 of the Oakland Athletics signs autographs for fans ahead of their MLB game against the Toronto Blue Jays at Rogers Centre on May 31, 2025 in Toronto, Ontario, Canada. (Photo by) More Burston/Getty "A year ago, Athletics closer Mason Miller was untouchable," Rosenthal wrote. "But according to sources briefed on the team's plans, that stance is subject to change." Virtually every contender would be interested in acquiring Miller. But along with the Philadelphia Phillies and Los Angeles Dodgers, Rosenthal singled out a fit with the Yankees as their primary closing options in Weaver and Devin Williams could join new teams this coming winter. "The Los Angeles Dodgers, with free agents Tanner Scott and Kirby Yates performing below expectations, almost certainly would be in the mix," Rosenthal added. "So would the New York Yankees, who face the losses of Devin Williams and Luke Weaver to free agency." If the Yankees opt for a multi-year solution to their bullpen problem, Miller could make sense. He has four years of arbitration eligibility ahead and he emerged as one of the most coveted young pitchers in a breakout All-Star campaign last year. However, the A's would surely command a significant haul for Miller if he is on the move. And with a long shopping list of trade needs, the Yankees might not be able to put all of their eggs in one basket. More MLB: Cubs Blockbuster Brewing? Why Latest Trade Buzz Makes No Sense
Sydney Morning Herald
16-07-2025
- Entertainment
- Sydney Morning Herald
Everyone used to love Raymond, now everyone feeds Phil Rosenthal
When Phil Rosenthal, host of the Netflix food and travel show, Somebody Feed Phil, and creator of the enduring sitcom, Everybody Loves Raymond, began selling out live shows last year, no one was more surprised than Ray Romano. Romano, the sitcom's star, showed up at the Paramount concert hall on Long Island, New York, expecting to stir up excitement among fans and help out during the Q&A. No one had a question for him, he said; they just wanted to tell Rosenthal about their favourite places to eat in Lisbon, Portugal, or Nashville, Tennessee. 'How did this happen?' the actor asked me over the phone last week. 'I've been doing stand-up for 30 years. He goes to Poland and eats meatloaf and sells out theatres around the world?' Loading There is no shortage of armchair-travel television. But somehow, Rosenthal has broken through and become a global star. Season eight of his show, which features Sydney and Adelaide, dropped in June, making it one of the longest-running unscripted shows on Netflix. In August, he'll start a North American tour, and a second cookbook, Phil's Favourites – the first was a New York Times bestseller – will come out in November. The live shows Rosenthal did last year sold out not only in New York City and Los Angeles, but also in Melbourne, Glasgow, Brussels and Dublin. There's no cooking demo, no tight five minutes of stand-up. Just him. What's the appeal? 'I know it's not my looks,' he said at a sneak preview of the show's new season in Manhattan. Tall and skinny, quick and twinkly, he comes across like everyone's favourite uncle – the silly one, who makes quarters disappear up his nose. Or great-uncle, considering he's 65. Rosenthal is a sunny counterpart to his most famous predecessor, Anthony Bourdain, who carried a whiff of darkness on all his adventures. Bourdain explored Vietnam's colonial legacy and travelled down the Congo River, but you never saw him doing a happy dance after biting into a herring or an arepa. Loading In 2014, four years before Bourdain died, Rosenthal was lucky (and canny) enough to hire his production company, Zero Point Zero. That explains the high-quality visuals and research that go into Somebody Feed Phil. Like Bourdain's shows, it's respectful of culture and food and the people who produce it – but silly about almost everything else. Rosenthal makes fun of his brother, Richard, the showrunner; banters with the prime minister of Finland; and is always game to put on a Cirque du Soleil costume or chase a chicken. At the end of each episode, he invites every cook, cheesemaker, fisherman and whoever else worked on the show to dinner, usually followed by chocolate egg creams – one of very few things he knows how to make. (The recipes in his cookbooks are contributed by chefs.) As Rosenthal tells it, his love of food was born not at home, but in diners. For Everybody Loves Raymond, he transferred many details of his Jewish-American background to the Italian-American character Ray Barone – including his mother's terrible cooking, which was played for laughs. Loading But the background is more complicated than that. His parents spent their childhoods in Nazi Germany. Max's family fled to the United States in 1938, immediately after Kristallnacht; Helen's stayed, until she and her mother were sent to Gurs, a concentration camp in south-western France. As refugees, they were en route to the US in 1941 when their ship was diverted to Cuba, where they waited two years before being allowed into the country. That was enough adventure for one lifetime, it seemed: When Rosenthal was growing up in New City, a middle-class suburb north of New York City, he said, his parents weren't worried about expanding their horizons or their palates. He recalls the food his mother cooked was so bland that he first tasted garlic as an undergraduate at university. His father cared about only one dish: scrambled eggs. (True story: 'Are my eggs fluffy?' is carved on his tombstone.) But treats such as cheeseburgers and egg creams, Rosenthal said, made him curious about what other delights might be out there in the world. As an aspiring actor in New York City in the 1980s, he scrimped for months to pay for dinners at fancy restaurants. Later, he moved to Los Angeles, then offstage and into writing, and eventually into the kind of success that allowed him to eat anywhere in the world. Loading After Raymond ended in 2005, Rosenthal tried for a decade to get another sitcom off the ground, but to his surprise, 'nobody wanted it', he said. So he began travelling more and spending time with food experts such as Silverton, chef Thomas Keller and Los Angeles Times restaurant critic Jonathan Gold, who died in 2018. Rosenthal said Gold, whose groundbreaking work celebrated taco trucks and noodle joints as fiercely as white-tablecloth restaurants, gave him the words that still illuminate the greater purpose of a show like Somebody Feed Phil. By showing the world what other people eat, Rosenthal explained, Gold 'said he was trying to make all of us a little less afraid of our neighbours'.
The Age
16-07-2025
- Entertainment
- The Age
Everyone used to love Raymond, now everyone feeds Phil Rosenthal
When Phil Rosenthal, host of the Netflix food and travel show, Somebody Feed Phil, and creator of the enduring sitcom, Everybody Loves Raymond, began selling out live shows last year, no one was more surprised than Ray Romano. Romano, the sitcom's star, showed up at the Paramount concert hall on Long Island, New York, expecting to stir up excitement among fans and help out during the Q&A. No one had a question for him, he said; they just wanted to tell Rosenthal about their favourite places to eat in Lisbon, Portugal, or Nashville, Tennessee. 'How did this happen?' the actor asked me over the phone last week. 'I've been doing stand-up for 30 years. He goes to Poland and eats meatloaf and sells out theatres around the world?' Loading There is no shortage of armchair-travel television. But somehow, Rosenthal has broken through and become a global star. Season eight of his show, which features Sydney and Adelaide, dropped in June, making it one of the longest-running unscripted shows on Netflix. In August, he'll start a North American tour, and a second cookbook, Phil's Favourites – the first was a New York Times bestseller – will come out in November. The live shows Rosenthal did last year sold out not only in New York City and Los Angeles, but also in Melbourne, Glasgow, Brussels and Dublin. There's no cooking demo, no tight five minutes of stand-up. Just him. What's the appeal? 'I know it's not my looks,' he said at a sneak preview of the show's new season in Manhattan. Tall and skinny, quick and twinkly, he comes across like everyone's favourite uncle – the silly one, who makes quarters disappear up his nose. Or great-uncle, considering he's 65. Rosenthal is a sunny counterpart to his most famous predecessor, Anthony Bourdain, who carried a whiff of darkness on all his adventures. Bourdain explored Vietnam's colonial legacy and travelled down the Congo River, but you never saw him doing a happy dance after biting into a herring or an arepa. Loading In 2014, four years before Bourdain died, Rosenthal was lucky (and canny) enough to hire his production company, Zero Point Zero. That explains the high-quality visuals and research that go into Somebody Feed Phil. Like Bourdain's shows, it's respectful of culture and food and the people who produce it – but silly about almost everything else. Rosenthal makes fun of his brother, Richard, the showrunner; banters with the prime minister of Finland; and is always game to put on a Cirque du Soleil costume or chase a chicken. At the end of each episode, he invites every cook, cheesemaker, fisherman and whoever else worked on the show to dinner, usually followed by chocolate egg creams – one of very few things he knows how to make. (The recipes in his cookbooks are contributed by chefs.) As Rosenthal tells it, his love of food was born not at home, but in diners. For Everybody Loves Raymond, he transferred many details of his Jewish-American background to the Italian-American character Ray Barone – including his mother's terrible cooking, which was played for laughs. Loading But the background is more complicated than that. His parents spent their childhoods in Nazi Germany. Max's family fled to the United States in 1938, immediately after Kristallnacht; Helen's stayed, until she and her mother were sent to Gurs, a concentration camp in south-western France. As refugees, they were en route to the US in 1941 when their ship was diverted to Cuba, where they waited two years before being allowed into the country. That was enough adventure for one lifetime, it seemed: When Rosenthal was growing up in New City, a middle-class suburb north of New York City, he said, his parents weren't worried about expanding their horizons or their palates. He recalls the food his mother cooked was so bland that he first tasted garlic as an undergraduate at university. His father cared about only one dish: scrambled eggs. (True story: 'Are my eggs fluffy?' is carved on his tombstone.) But treats such as cheeseburgers and egg creams, Rosenthal said, made him curious about what other delights might be out there in the world. As an aspiring actor in New York City in the 1980s, he scrimped for months to pay for dinners at fancy restaurants. Later, he moved to Los Angeles, then offstage and into writing, and eventually into the kind of success that allowed him to eat anywhere in the world. Loading After Raymond ended in 2005, Rosenthal tried for a decade to get another sitcom off the ground, but to his surprise, 'nobody wanted it', he said. So he began travelling more and spending time with food experts such as Silverton, chef Thomas Keller and Los Angeles Times restaurant critic Jonathan Gold, who died in 2018. Rosenthal said Gold, whose groundbreaking work celebrated taco trucks and noodle joints as fiercely as white-tablecloth restaurants, gave him the words that still illuminate the greater purpose of a show like Somebody Feed Phil. By showing the world what other people eat, Rosenthal explained, Gold 'said he was trying to make all of us a little less afraid of our neighbours'.
Yahoo
16-07-2025
- Sport
- Yahoo
Red Sox Receive Pennant-Winning Praise From Ken Rosenthal
Red Sox Receive Pennant-Winning Praise From Ken Rosenthal originally appeared on Athlon Sports. Are the Boston Red Sox… for real? Winners of 10 straight heading into the All-Star break, this season has taken a complete 180, and now the Red Sox look like they can do some damage in the second half. Here is what MLB Insider Ken Rosenthal had to say, via 'Foul Territory': 'I don't believe they're a fraud…They need more, and they probably need help in the bullpen, too. But, they to me, in a weaker American League, are a real World Series contender.' Rosenthal also emphasized how strong performances from starting pitchers Brayan Bello and Lucas Giolito have been keys to success. Bello has been brilliant since a rough outing versus the Atlanta Braves on May 18, going 4-2 with a 2.69 ERA, a 3.55 FIP, and 50 strikeouts to 15 walks over his last ten starts and 60 and 1/3 innings. Giolito finally looks acclimated after so much time away from the mound. It did take him a little bit, but over his last six starts and 38 and 2/3 innings, he is 5-0 with a 0.70 ERA, a 2.62 FIP, and 37 strikeouts to 10 walks. Combine those two with ace Garrett Crochet, and Boston could roll out a formidable three-man crew for the postseason. There are still loads of baseball to be played, and Boston has to prove that its streak was rooted in merit, not weak competition (six wins came against the Washington Nationals and Colorado Rockies; the other four were the Tampa Bay Rays). But, this American League East is wide open. The Toronto Blue Jays are clinging to first place with every team not named the Baltimore Orioles legitimately in this race halfway through the year. If the Red Sox can make a few moves at the deadline, they could find themselves commanding this story was originally reported by Athlon Sports on Jul 16, 2025, where it first appeared.
Business Wire
16-07-2025
- Business
- Business Wire
Standard Meat Company Celebrates 90 Years with New Fort Worth Facility, Purpose-Driven Culture, and Bold Vision for Growth
FORT WORTH, Texas--(BUSINESS WIRE)--Standard Meat Company (SMC), a fourth-generation, family-owned innovator in the protein processing and packaging industry, is celebrating a major milestone with 90 years in business. Founded in 1935 (with roots going back even further to a family meat stall in Fort Worth's historic public market) the company has evolved into a global supplier for the food service and retail industries, partnering with some of the most forward-thinking brands in the space. Today, the company is poised for even greater impact, with the upcoming opening of its fifth production facility, located near the SMC headquarters at the iconic Fort Worth Stockyards. 'We inherited a deep entrepreneurial legacy, and we're proud to lead with that same mindset — always looking for the next opportunity to evolve,' said SMC Co-President and CEO Ben Rosenthal. The new Stockyards plant joins current plants in Dallas, Irving, Saginaw and Ponder, Texas and is Standard Meat's most technologically advanced to date. Designed with flexibility in mind, the new facility allows SMC to scale existing technologies like sous vide and searing, while staying nimble to integrate new capabilities as customer needs evolve and innovations arise. For co-presidents and fourth-generation leaders Ben Rosenthal and Ashli Rosenthal Blumenfeld, the plant is both an extension of the family legacy and a symbol of what the organization has become under their leadership: agile, people-focused, and prepared to help customers thrive in a complex, ever-changing market. 'Our grandfather Manny helped transform the meat business with Cryovac packaging in the '60s,' said Rosenthal. 'Our dad Billy pioneered automated steak portioning techniques. Today, we're putting our own stamp on that legacy with cutting-edge work in sous vide, cast-iron searing, portioning, meal-kit packaging, and sustainable, energy-efficient ice manufacturing.' Since taking the reins in 2019, Rosenthal and Blumenfeld have led SMC through a period of ambitious growth — expanding from two to five facilities, rolling out next-generation capabilities, and building long-term, collaborative partnerships with clients in both established industries and new market spaces. Their entrepreneurial drive has received recognition throughout the industry and beyond, with the brother-and-sister duo recently named EY Entrepreneur of the Year® national award winners. 'Ninety years in, the SMC family has weathered countless challenges and helped guide our customers through them,' said Blumenfeld. 'We understand how to navigate uncertainty because we've done it before. When the world gets complicated, we get scrappy and creative. That's the mindset we bring to our partners every day.' Founded in 1935 at the height of the Dust Bowl, the company has weathered war, recessions, market volatility, and supply chain disruption, emerging each time with stronger capabilities and deeper partnerships. From the beginning, the company's internal culture has been key to its success. Today, during an era of rapid technological growth, maintaining that culture has taken on special importance. In honor of the 90 th anniversary, Rosenthal and Blumenfeld have launched a new Culture & Strategy Department that will work to embed the company's recently renewed purpose statement across every level of the organization. That purpose — to inspire the connections and breakthroughs that ultimately feed our life — will serve as a guiding principle for leadership development, decision-making, and alignment for every one of the company's 1,100 employees. 'We are building this program to cascade through the entire company,' said Blumenfed. 'It's an investment in everyone who works here — and by extension, all of our customer relationships. If we're inspiring and building the right connections here at home, we can create those breakthroughs for our partners as well.' Throughout 2025, SMC will celebrate its 90th anniversary with a series of announcements, events, and historical timeline reflections — culminating in a ribbon cutting this fall at the new Fort Worth facility, which is currently in soft-opening production and scheduled for a Grand Opening on September 17, 2025. 'Ashli and I often talk about Standard Meat as a 90-year-old startup,' said Rosenthal. 'We inherited a deep entrepreneurial legacy, and we're proud to lead with that same mindset — always looking for the next opportunity to evolve. Our company looks very different today than it did six years ago, and I can't wait to see where our team takes it in this next chapter.' ABOUT STANDARD MEAT Standard Meat Company is a multi-generational protein processor with expertise in portioning, packaging, and culinary preparation, including marination, sous vide, and searing. Founded 90 years ago and headquartered in Fort Worth, Texas, the innovative business serves a variety of foodservice needs from their four — soon to be five — north Texas plants. Pioneers in steak cutting, Standard Meat Company is a recognized expert in meat science, food safety and quality assurance, culinary trends, purchasing, and packaging. For more information, visit
