Latest news with #DeLaSoul
Hypebeast
12-07-2025
- Entertainment
- Hypebeast
WIND AND SEA Debuts Triple Collaboration with De La Soul and Parappa the Rapper
Summary WIND AND SEAis set to launch a special triple collaboration with legendary hip-hop crewDe La Souland the beloved '90s rhythm action gamePaRappa the Rapper. The collection is a tribute to rhythm, peace and creativity. This unique partnership was inspired by De La Soul's music video 'Say 'I Gotta Believe!,' where PaRappa makes a special appearance. A central design element across the collection is the daisy, symbolizing De La Soul's motto, 'D.A.I.S.Y.' (Da Inner Sound, Y'all), and PaRappa's love interest, Sunny Funny, a flower character. The collection also features De La Soul's classic track 'Eye Know,' emphasizing the theme of love. Highlights include denim jackets and sweat sets adorned with playful characters, long-sleeve and short-sleeve tees featuring artist photos of De La Soul, and an all-over daisy pattern S/S shirt. Accessories like gold necklaces, blankets and tote bags are also part of the lineup. Check out the release above. The collection will be available via a lottery-based sale through the officialWIND AND SEA online storefrom July 12 to July 20.
The Age
03-07-2025
- Entertainment
- The Age
What does WA taste like? To Hearth's head chef, the most important flavour is potential
From smoked kangaroo and wattleseed tortillas to fun Viennetta remakes, Hearth is a spirited journey into West Australian food and wine. Previous SlideNext Slide What is it about the number three that makes it so auspicious? Good things come in threes. The third time's a charm. In 1973, Bob Dorough's catchy composition Three Is a Magic Number kick-started American children's television show Schoolhouse Rock. (Almost two decades later, his song was also sampled by hip-hop trio De La Soul.) After working my way through most of the winter menu at Hearth, I get the sense that three is also something of a magic number for Brian Cole, the restaurant's Sierra Leone-born head chef. His sourdough is baked with three different barleys including the New Norcia black barley carefully resurrected by late grain grower Roger Duggan; his smoked three-caviar tart features sturgeon, Murray River and Japanese flying fish roe; and the twice-baked three-cheese souffle couldn't have happened without the efforts of local cheesemakers Cambray, La Delizia Latticini and Halls Family Dairy. This year also marks Cole's third year as the big cheese at the Ritz-Carlton Perth's ground floor diner: a lofty riverside cathedral rich in azure, ochre and stone, plus the understated luxury that the global hotel group is famous for. (At the very least, the room is a welcome contrast to the garish Tron -like glow of Elizabeth Quay after dark.) These paint and building material choices are about more than just following brand guidelines. They're also some of the ways that Hearth celebrates its deep West Australian-ness. (See also: the cellar's pronounced local accent, plus the kitchen's fondness for native West Australian flavours and carefully sourced local produce.) Once upon a time, the expectation was that the marquee restaurant in a five-star hotel would be a formal, airless chore of a thing. Not so here. Led by restaurant manager Tom Staples, service is cordial, composed and well-drilled. Engaged staff look equally comfortable hosting big tables as they are cossetting solo diners that hotel restaurants inevitably attract. Just as attentive service might challenge hotel restaurant norms, so too does Hearth's focus on open-fire cooking. Not that this is some macho, full metal smokehouse trading in shock and awe. Rather, the kitchen uses its jarrah-burning grill and smoker fuelled by applewood chips, often in tandem, to help ingredients be their best selves. So Mottainai lamb shanks are smoked, cut into good chunks and folded into a crumbly wattleseed and masa tortilla crisped over the coals. This deftly composed taco and its two-bite ilk are part of a new 'to-start' offering: snacky things that populate various tasting menus but can now be also ordered individually. (They're also offered next door at Hearth Lounge, the restaurant's seven-day bar and lounge offshoot.) Kangaroo gets cured, smoked and charred over the fire to yield a blushing tranche of fillet that's a pleasure to eat. (Shout out to the accompanying glossy, lip-sticking jus of roasted kangaroo tail and chicken wing.) I must admit, while Cole's cooking has always been big on technique and layered flavours, some of his earlier dishes felt bogged down by showy flourishes. Now that he's dialled back the frou frou touches and tightened up what's on the plate, his vision of modern (West) Australian cooking feels so much clearer and, most crucially, delicious. Fennel pollen, bush honey and a native herb salt put an Aussie spin on roast Wagin duck breast. To the side, a cutesy croquette of shredded duck meat made in the image of the Dutch crumbed meatball, bitterballen. Giving Pardoo wagyu oyster blade the low and slow treatment transforms this not especially glamorous cut into a melty paleolithic wonder while its ragu offsider makes a compelling argument for more cooks to slip their customers some (beef) tongue. Could the pumpkin and potato gratin on the menu's sole vego main have been crisper? Possibly. But judging by the endive braised in orange juice served with the duck, team Hearth's barbecuing range is more than just snags and chops. Grilled strawberries rendered fudgy by the hearth prove fruit and fire should catch up more often. A dapper mille-feuille comprising frilly plinths of puff pastry, hazelnut ice cream and native rivermint gel tastes like history's poshest mint Viennetta. Such fun throwbacks – plus the introduction of more flexible menus and large-format share proteins – speak to Hearth's efforts to position itself as a more accessible CBD dining option. Points for proactivity, but Hearth's pricing (still) puts it largely in special occasion territory, especially to those susceptible to menu upsells. Chinese-farmed Black Pearl caviar is sold by weight. Pay a supplement and get black truffle shaved over whatever dish you fancy: a flex that yields good TikTok content but doesn't always flatter this expensive seasonal ingredient. But like the saying goes, you get what you pay for. And if having someone rain black truffle on your camembert ice cream makes you happy, who am I to say otherwise? You do you. And if doing you involves commemorating a milestone or weaving some special into your life, Hearth needs to be on your radar. Firepower plus people power plus the contact high of worldliness that comes from brushing shoulders with a world-famous hotel dynasty equals a compelling class of (West) Australian dining that feels very modern, very Perth and very essential.
Sydney Morning Herald
03-07-2025
- Entertainment
- Sydney Morning Herald
What does WA taste like? To Hearth's head chef, the most important flavour is potential
From smoked kangaroo and wattleseed tortillas to fun Viennetta remakes, Hearth is a spirited journey into West Australian food and wine. Previous SlideNext Slide What is it about the number three that makes it so auspicious? Good things come in threes. The third time's a charm. In 1973, Bob Dorough's catchy composition Three Is a Magic Number kick-started American children's television show Schoolhouse Rock. (Almost two decades later, his song was also sampled by hip-hop trio De La Soul.) After working my way through most of the winter menu at Hearth, I get the sense that three is also something of a magic number for Brian Cole, the restaurant's Sierra Leone-born head chef. His sourdough is baked with three different barleys including the New Norcia black barley carefully resurrected by late grain grower Roger Duggan; his smoked three-caviar tart features sturgeon, Murray River and Japanese flying fish roe; and the twice-baked three-cheese souffle couldn't have happened without the efforts of local cheesemakers Cambray, La Delizia Latticini and Halls Family Dairy. This year also marks Cole's third year as the big cheese at the Ritz-Carlton Perth's ground floor diner: a lofty riverside cathedral rich in azure, ochre and stone, plus the understated luxury that the global hotel group is famous for. (At the very least, the room is a welcome contrast to the garish Tron -like glow of Elizabeth Quay after dark.) These paint and building material choices are about more than just following brand guidelines. They're also some of the ways that Hearth celebrates its deep West Australian-ness. (See also: the cellar's pronounced local accent, plus the kitchen's fondness for native West Australian flavours and carefully sourced local produce.) Once upon a time, the expectation was that the marquee restaurant in a five-star hotel would be a formal, airless chore of a thing. Not so here. Led by restaurant manager Tom Staples, service is cordial, composed and well-drilled. Engaged staff look equally comfortable hosting big tables as they are cossetting solo diners that hotel restaurants inevitably attract. Just as attentive service might challenge hotel restaurant norms, so too does Hearth's focus on open-fire cooking. Not that this is some macho, full metal smokehouse trading in shock and awe. Rather, the kitchen uses its jarrah-burning grill and smoker fuelled by applewood chips, often in tandem, to help ingredients be their best selves. So Mottainai lamb shanks are smoked, cut into good chunks and folded into a crumbly wattleseed and masa tortilla crisped over the coals. This deftly composed taco and its two-bite ilk are part of a new 'to-start' offering: snacky things that populate various tasting menus but can now be also ordered individually. (They're also offered next door at Hearth Lounge, the restaurant's seven-day bar and lounge offshoot.) Kangaroo gets cured, smoked and charred over the fire to yield a blushing tranche of fillet that's a pleasure to eat. (Shout out to the accompanying glossy, lip-sticking jus of roasted kangaroo tail and chicken wing.) I must admit, while Cole's cooking has always been big on technique and layered flavours, some of his earlier dishes felt bogged down by showy flourishes. Now that he's dialled back the frou frou touches and tightened up what's on the plate, his vision of modern (West) Australian cooking feels so much clearer and, most crucially, delicious. Fennel pollen, bush honey and a native herb salt put an Aussie spin on roast Wagin duck breast. To the side, a cutesy croquette of shredded duck meat made in the image of the Dutch crumbed meatball, bitterballen. Giving Pardoo wagyu oyster blade the low and slow treatment transforms this not especially glamorous cut into a melty paleolithic wonder while its ragu offsider makes a compelling argument for more cooks to slip their customers some (beef) tongue. Could the pumpkin and potato gratin on the menu's sole vego main have been crisper? Possibly. But judging by the endive braised in orange juice served with the duck, team Hearth's barbecuing range is more than just snags and chops. Grilled strawberries rendered fudgy by the hearth prove fruit and fire should catch up more often. A dapper mille-feuille comprising frilly plinths of puff pastry, hazelnut ice cream and native rivermint gel tastes like history's poshest mint Viennetta. Such fun throwbacks – plus the introduction of more flexible menus and large-format share proteins – speak to Hearth's efforts to position itself as a more accessible CBD dining option. Points for proactivity, but Hearth's pricing (still) puts it largely in special occasion territory, especially to those susceptible to menu upsells. Chinese-farmed Black Pearl caviar is sold by weight. Pay a supplement and get black truffle shaved over whatever dish you fancy: a flex that yields good TikTok content but doesn't always flatter this expensive seasonal ingredient. But like the saying goes, you get what you pay for. And if having someone rain black truffle on your camembert ice cream makes you happy, who am I to say otherwise? You do you. And if doing you involves commemorating a milestone or weaving some special into your life, Hearth needs to be on your radar. Firepower plus people power plus the contact high of worldliness that comes from brushing shoulders with a world-famous hotel dynasty equals a compelling class of (West) Australian dining that feels very modern, very Perth and very essential.
Yahoo
11-06-2025
- Entertainment
- Yahoo
De La Soul Dig Into Their Long Island Roots in ‘The Sixth Borough' Doc Clip
De La Soul's Maseo and Posdnuos return to Long Island to discuss their earliest sessions with producer Prince Paul in an exclusive clip from the upcoming documentary, The Sixth Borough. Directed by Jason Pollard, the film digs into the vibrant and influential history of hip-hop on Long Island, which is often overlooked compared to the genre's storied, well-documented past in New York City. De La Soul are one of the prime examples, with the group forming while Maseo, Posdnous, and Trugoy the Dove (who died in 2023) were still high school students in the town of Amityville. More from Rolling Stone Eddie Vedder Raises Awareness for Rare Disease in New Docu Clip MTV's the State Look Back on Early Years in New Documentary: 'It Was Intense in Every Way' Lil Wayne's First 'Tha Carter VI' Track Featured in an NBA Finals Campaign In the new clip, Maseo and Posdnous return to their alma mater, Amityville Memorial High School, with Maseo recalling the day Prince Paul, who co-produced the group's seminal first three albums, came to the school and caught Maseo between classes. 'He was like, 'Watchu doing?'' Maseo recalls. 'And I just immediately said, 'Nothing now!' I cut the rest of the day and I went with Paul. He was like, 'Let's go to your house, go get them tapes.'' Paul was so impressed with the early demos Maseo showed him, they set up a meeting with the other members of De La Soul. During that session, Posdnous admits he was a little unsure of the producer as began tinkering with the group's production and crafting a new sound. Maseo then cracks of his bandmate, 'He got this little twitch that only me and Dave [Trugoy] know! Because Pos is usually pretty chill. But he has these little twitches though when he's excited or he's upset.' In a statement to Rolling Stone, Pollard says the clip shows 'the transformation of De La Soul's original, rough sound from their demos to the more polished sound that audiences globally would come to know them for. The catalyst behind this transformation was Producer/DJ Prince Paul, another Long Island native. Their personalities and sensibilities instantly clicked and the rest is music history.' Along with the interview with Pos and Maseo outside their old high school, the clip also features a few archival interviews with Prince Paul. One shows him finding a sample-able drumbeat in, of all places, a novelty album from Disneyland. In the other, the producer discusses how De La Soul became an outlet for him to experiment in ways he wasn't able to as a DJ for the group Stestsasonic. The Sixth Borough will have its world premiere Wednesday, June 11, as part of the Tribeca Film Festival. Along with De La Soul, the film features interviews with other Long Island luminaries such as Rakim, Method Man, Public Enemy's Chuck D and Keith Shocklee, and EPMD's Parrish Smith and Erick Sermon. 'We are hopeful that this film gives Long Island the same amount of acclaim and respect as other places in New York,' Pollard says. 'The Bronx was the birthplace of hip-hop, but the culture was transferred and transformed when it got to Long Island. This film gives Long Island its rightful place in hip-hop history by showing the generational and cultural impact of the artists that came from that area.' The film's producer, Andrew Theodorakis, adds, 'Since the birth of hip hop music in the Bronx, where you're from is very important. It's a very competitive genre, and fans love to make lists of the best rappers. I noticed that Rakim and Chuck D were on the top of a lot of people's lists, and people didn't really know where they were from. So we wanted to tell the story of a region and how influential it was in the culture… I think that Long Island can hold its own and in most cases success over the other boroughs throughout hip hop history.' { pmcCnx({ settings: { plugins: { pmcAtlasMG: { iabPlcmt: 1, }, pmcCnx: { singleAutoPlay: 'auto' } } }, playerId: "d762a038-c1a2-4e6c-969e-b2f1c9ec6f8a", mediaId: "569350c5-4339-4be0-820c-dc79d6aba8a1", }).render("connatix_player_569350c5-4339-4be0-820c-dc79d6aba8a1_1"); }); Best of Rolling Stone Sly and the Family Stone: 20 Essential Songs The 50 Greatest Eminem Songs All 274 of Taylor Swift's Songs, Ranked
Business Upturn
04-06-2025
- Business
- Business Upturn
RYTHM Premium Cannabis Brings Back The Miracle in Mundelein for a Third Year with Legal On-Site Cannabis Consumption and a Star-Studded Lineup
Damian 'Jr. Gong' Marley, De La Soul, Umphrey's McGee, Dark Star Orchestra and more are scheduled to headline the two-day event General admission and VIP ticket sales will be available on Friday, June 6 at 12:00 pm CST at at The event is strictly for individuals aged 21+, with cannabis purchase available in-store at RISE Dispensary Mundelein and hemp-derived THC products and beverages for sale on festival grounds CHICAGO and VANCOUVER, British Columbia, June 04, 2025 (GLOBE NEWSWIRE) — Green Thumb Industries Inc. ('Green Thumb' or the 'Company') (CSE: GTII) (OTCQX: GTBIF), a leading national cannabis consumer packaged goods company and owner of RISE Dispensaries and RYTHM Premium Cannabis , today announced the return of The Miracle in Mundelein, a first-of-its-kind cannabis and music festival featuring legal on-site cannabis consumption. Presented by RYTHM , Dayglo Presents, and Deep Cut , alongside partners Señorita THC Margarita , RISE Dispensaries, the third annual event will take place September 6 and 7, 2025, across from RISE in Mundelein, Illinois. Building on the momentum of its groundbreaking debut in 2023 and an expanded sophomore year in 2024, The Miracle in Mundelein continues to redefine the live event landscape by bringing together top-tier musical performances and the freedom to consume cannabis in a celebratory, legal, and community-centered environment. This year's stacked lineup features GRAMMY-winning reggae icon Damian 'Jr. Gong' Marley, legendary hip-hop pioneers De La Soul, progressive jam rock favorites and Midwest natives Umphrey's McGee (with a special full show with one set of originals, and a Pink Floyd closing set), and a marathon set by Dark Star Orchestra. Additional surprise artists and programming will be announced later. Attendees can expect immersive, cannabis-friendly experiences powered by RYTHM, including dab bars and joint rolling stations featuring premium RYTHM concentrates and flower. Guests can also visit the Señorita THC Margarita Cabana Club and other creative activations hosted by leading cannabis and lifestyle brands. Concertgoers are encouraged to purchase their cannabis at RISE Mundelein (1325 Armour Blvd, Mundelein, IL) or bring their own supply in accordance with event guidelines, which will be posted on 'The Miracle in Mundelein represents the kind of cultural shift we've long championed, where cannabis, music and community come together in a legal, responsible, and positive way,' said Ben Kovler, Founder, Chairman, and CEO of Green Thumb Industries. 'Consumer demand for cannabis experiences is rising. This event is truly a testament to the power of this plant to unite people and create a high energy music experience like no other. We're proud to bring The Miracle back for a third year with a lineup that celebrates the powerful connection between cannabis, music and culture.' Peter Shapiro, Founder of Dayglo Presents, added, 'We've always believed cannabis deserves a seat at the table when it comes to live entertainment. The Miracle proves it's possible to gather responsibly and joyfully, and this year's edition will raise the bar again.' Michael Berg, Founder of Deep Cut, commented, 'The 2025 lineup represents a perfect harmony between cannabis culture and a diverse range of associated music subcultures, including reggae, hip-hop, and jam bands. The Miracle is a tribute to the roots of both movements. Three years ago, we set out to demonstrate to the world that we can do this responsibly, and we're all honored to continue proving that our shared industries are capable of pushing these boundaries forward successfully.' The Miracle in Mundelein will take place at 1255 Armour Blvd, Mundelein, IL 60060, near RISE Mundelein. The event is strictly 21+. General admission and VIP tickets will be available starting Friday, June 6 at 12:00 pm CST at . Ticket prices inclusive of taxes and fees start at $59 for single day general admission, $113 for two-day general admission, $159 for single day VIP pass and $313 for two-day VIP pass. For more information, visit . THE MIRACLE IN MUNDELEIN LINEUP Saturday, September 6 Damian 'Jr. Gong' Marley De La Soul Oma DJ Papa G Sunday, September 7 Umphrey's McGee (with a special Pink Floyd closing set) Dark Star Orchestra Karina Rykman DJ Airwolf About Green Thumb Industries Green Thumb Industries Inc. ('Green Thumb'), a national cannabis consumer packaged goods company and retailer, promotes well-being through the power of cannabis while giving back to the communities in which it serves. Green Thumb manufactures and distributes a portfolio of branded cannabis products including &Shine, Beboe, Dogwalkers, Doctor Solomon's, Good Green, incredibles and RYTHM. The company also owns and operates a national chain of retail cannabis stores under the brand name of RISE Dispensary. Headquartered in Chicago, Illinois, Green Thumb has 20 manufacturing facilities, 104 open retail locations and operations across 14 U.S. markets. Established in 2014, Green Thumb employs approximately 4,900 people and serves millions of patients and customers each year. More information is available at . Investor Contact:Andy GrossmanEVP, Capital Markets & Investor Relations [email protected] 310-622-8257
