Considering how popular it was in the 1970s, one might assume that corduroy was invented in the mid-20th century. But that's not even close to true. In fact, the roots of corduroy go all the way back to Ancient Egypt, and the fascinating history of the famously ribbed fabric is surprisingly interesting. Dry cleaner and stain-removal guru Zachary Pozniak shared some fun facts about corduroy in a video that has over a million views. (Who knew corduroy would pique so many people's interests?) What is corduroy? Where, when, and by whom was it created? Where does the word "corduroy" come from? - YouTube www.youtube.com Pozniak says that corduroy was popularized in the 18th century, but dates back to Ancient Egyptian times. According to The Rake, the fabric originated in the Ancient Egyptian city of Al-Fustan in the form of fustian, a heavy cloth woven out of linen and cotton. Outer vestments worn by Catholic priests were made of fustian for a time, and Italian and Spanish merchants brought it to Europe in medieval times. While Henry VIII owned many fustian garments, it was worn by working men as well. That brings us to the 18th century, when modern-day corduroy became what Pozniak calls, "the working man's armor." "Miners, factory workers, and builders wore it because it was durable, warm, and could really take a beating," Pozniak says. The reason corduroy is so durable is that there are extra sets of fiber woven into the base fabric, forming its signature vertical ridges called wales. "These wales are similar to velvet in that the fibers stick straight up and create that super luscious effect," Pozniask says. No wonder corduroy feels kind of velvety when you run your fingers across it. Corduroy isn't always brown, but it often is. Photo credit: CanvaAs far as where the word "corduroy" comes from, Pozniak says a lot of people think it comes from the French corde du roi, meaning "cloth of kings," but it doesn't. It comes from a combination of "cord" meaning rope, and "duroy," a thick fabric made in England. Judging by the comments on Pozniak's video, people love their corduroy and appreciate learning more about it:"I am delighted. I am wearing my corduroy pants right now because it’s a chilly day in December. Thank you so much for celebrating this simple workmen clothing!""I love corduroy too. Corduroy trousers feel fantastic, it's weighted and soft. And keep you warm.""It's one of my faves too! I always viewed it as a type of velvet, because it's called a 'corded velvet' in my language." Corduroy pants are a classic.Photo credit: Canva"I love corduroy to add texture and interest to a monochrome outfit. It looks so stylish when mixed with other textures in the same color!"I love corduroy especially as pants and tote bags, really effortless chic.""I looooove corduroy and hadn’t been able to find good ones since I was a kid since it went out of the cycle. It’s fun that it’s back in the fashion rotation! And hopefully made well and to last!"According to Vogue, corduroy made a comeback in the fall of 2025. "Beloved for its heavyweight, durable fabric, the style staple promises to fight the chill on even the coldest of days. And lately, we’ve seen corduroy make the switch from country to cool…" the fashion magazine wrote. The fabric has been seen on celebrities and runways, and Vogue called corduroy pants "the ultimate staple to sport this season." — (@) So if you miss the swish-swish of your childhood corduroys, you can relive it in style as a full-fledged grown-up. Glamour Magazine suggests styling corduroy with baggy or preppy outfits, by layering textures, by choosing "rainbow bright" colors, and by wearing corduroy pieces in a set or corduroy pants with a classic striped sweater to keep it modern and chic. Or, you know, just do your own thing. Corduroy has proven itself a classic, so wear it however it makes you happy.

Do you think you're bad at remembering names? If so, you’re not alone. In a 2022 poll, 58% of Americans say they struggle to remember the names of people they’ve recently met at least half of the time. Only 7% said they “never” forget the names of someone they recently met.In a world where most people are bad at remembering names, those who are good at it are going to make quite the impression at their next neighborhood party or professional networking event. A poll on how well Americans remember names.via YouGov How to get better at remembering namesAccording to Jim Kwik, the key to remembering people’s names is as easy as recalling the acronym SUAVE. Just think of it this way: everyone will think you’re SUAVE if you remember their name smoothly. Kwik is the world's number one brain coach and the author of Limitless: Upgrade your brain, learn anything faster, and unlock your exceptional life. He says the key is to focus on the person you just met. “A lot of people aren't forgetting the name, they're just not paying attention. The art of memory is the art of attention,” Kwik told podcaster Mel Robbins.He shared the SUAVE method on a recent episode of the Mel Robbins Podcast. @melrobbins "When someone introduces themselves to you, do you usually forget their name 5 seconds later? It happens to me ALL the time. But not anymore after sitting down with @Jim Kwik, renowned brain coach, on tonight’s episode of the #melrobbinspodcast ? ? “Super Brain: 10 Things to Eat, Think, & Do to Improve Your Memory and Learn Faster” ? in bio The #MelRobbinsPodcast is available in 194 countries, wherever you listen to podcasts. Search “mel robbins podcast” on YouTube to find all episodes. #melrobbins #changeyourlife #mindset #createabetterlife #takecontrol #motivation #brainpower #learnfaster #learnmore #improveyourmemory #brainhealth #podcast #podcastepisode" Say “Say the name right away when somebody gives you their name, greet them back using their name cause it means you get through it twice.” Kwik sid. THEM: “Hello, my name is Sheryl.”YOU: “Nice to meet you, Sheryl.”Use“You use the name, but you don't abuse the name,” Kwik continues. There is a fine line between repeating someone’s name so that it sounds natural and using it over and over so that you sound inauthentic and, perhaps, manipulative. Some suggest that in an interaction, such as a sales call, you use their name around three times to strike the right balance. A man and a woman shaking hands.via Canva/PhotosAsk“This works really well for people who have unusual names or names you haven't heard of before,” Kwik said.THEM: “Hello, my name is Khadesia.”YOU: “Beautiful name. Just to get it right, did you say, Khadesia?”Then, bonus points:YOU: “Does Khadesia have a special meaning?”Visualize“You meet someone for the first time, and their name is Mary. Imagine, for a split second, that she's carrying two lambs under her arms. Mary had a little lamb,” Kwik said.To further explain the concept:Lara: Think of Lara Croft, Tomb Raider.Tom: Think of a turkey, as in Tom Turkey.Malcolm: Think of the TV show Malcolm in the Middle.By making an extra connection between the person and another concept that you’re familiar with, it’ll make you more likely to remember the name. Think of it as a mental picture that connects the person and concept. End“End the conversation saying goodbye, using their name,” Kwik said.YOU: "It was a pleasure speaking with you, Lara."Ultimately, in a world where most people aren’t very good with names, remembering someone's at a party or networking event will make you stand above the crowd. Even more importantly, it shows the other person that you genuinely care, and that’s the best type of first impression you can hope to make on anyone.

Imagine scrolling through Instagram Reels when a meme pops up featuring a cartoon jar of mustard. The caption reads, "Whatever you do, don't refrigerate me!" After getting past the idea that a jar of mustard could communicate, it left a few people wondering, "Does mustard not belong in the fridge?"Of course, this wouldn't be the first time experts decided where condiments or other food items should go. In an article by Upworthy colleague Jacalyn Wetzel titled "Heinz triggers all of the internet with a single tweet: 'Ketchup. goes. in. the. fridge!!!'" the stance seems pretty clear. She shares photos from an X user showing the back of the bottle, which clearly reads, "Refrigerate after opening." A few users continue to argue, asking questions like, "So why is it on shelves in supermarkets and shops, then?" Heinz actually replied, "Where do you keep your soft drinks, Dave?" See on Instagram Now, newer lists have begun circulating that identify certain food items that shouldn't be kept in the fridge. Some of these may come as a surprise, especially to non-chefs or people without food expertise:TOMATOESIn a Southern Living article titled "12 Foods You Should Never Keep in the Fridge," writer Kaitlyn Yarborough is clear that tomatoes belong on the counter. Yarborough explains, "The cold, humid atmosphere inside the fridge can affect the texture of your tomatoes before you have a chance to use them. Just make sure to keep them out of direct sunlight."POTATOESAgain, this is largely a texture issue. On KitchenAid's website, they suggest storing potatoes "in a paper bag at room temperature" to avoid making them "gritty and overly sweet due to the moisture."PEANUT BUTTER Peanut butter with a black spoon. Photo by Corleto Peanut butter on Unsplash In another surprising twist, experts at KitchenAid say peanut butter doesn't need to be refrigerated for up to three months: "Peanut butter maintains its spreadable consistency at room temperature for three months, after which refrigeration is recommended."AVOCADOSThis only applies to avocados that haven't been sliced yet. If you're ready to use them and don't want to "slow down the ripening process," Yarborough suggests storing them at room temperature: "Once cut open, store any halves in a Ziploc plastic bag or container in the fridge."PEACHES (AND OTHER STONE FRUITS)Perhaps more surprising on the list were certain types of fruit that many might have assumed should be refrigerated. Yarborough urges people to leave peaches and other "stone fruits," such as plums and nectarines, at room temperature until they ripen. "You can stick stone fruits in the refrigerator once they're ripe, but keep in mind that the dry air will eventually dehydrate and wrinkle the fruit," she writes. BANANAS A quick tutorial on how to store bananas. www.youtube.com, Cooking at Pam's Place KitchenAid also offers advice on keeping bananas from browning too quickly, even suggesting storage options beyond the counter: "Your best options include an open countertop, a pantry or a dedicated banana hook."FRENCH FRIESTo mix things up a bit, in a Reddit thread titled "What food item should never be refrigerated?" one foodie offers this advice: "Leftover French fries. It's like a mouthful of abomination no matter what you do to reheat them after their trip to the cold tomb."HOT SAUCEThis one made quite a few lists, with some pointing out that, by name alone, it seems obvious it shouldn't be cooled. One Reddit user writes, "Hot sauce. Having it chilled just seems fundamentally wrong."The food experts at KitchenAid agree: "To preserve the rich flavor and intense heat of your hot sauce, it is recommended to store it in the pantry unless otherwise specified on the label." @firstwefeast do you refrigerate your hot sauce? #spiceschool @Heatonist - Stay Spicy

Movie magic is an amazing thing. A crack team of writers, actors, set designers, directors, cinematographers, and more come together to make a totally fictitious world and story come to life seamlessly. When done well, it all seems perfectly real—from the characters and their emotions to the world the characters inhabit.Even the food they eat seems real, when the reality is it's anything but. However, there are some clues that it's all an illusion if you're really paying attention.Eagle-eyed social media users have been pointing out the ridiculous spreads of food that are always on the table during meal times in movies and television.Dinner? A gigantic roasted turkey, plates piled high with dinner rolls, a heaping bowl of steamed vegetables. Lunch? A platter of sandwiches gorgeously spread out as if prepared at a deli. Even the classic "quick breakfast before school" scene in TV shows is bound to feature bagels, scrambled eggs, fresh fruit, orange juice, bacon, muffins, and more.Worse yet, no one ever seems to eat any of it, save for a bite or two of toast, bread, or crackers. — (@) More people continued to pile on on the trope after the above post went viral."Never understood the American TV and movie cliche where the parents make a lavish breakfast, no one touches it, and the kid maybe takes one piece of toast or sip of orange juice before heading out." another user wrote."It's the dumbest trope ever. Parents won't make such a breakfast ... Maybe rich Hollywood people see this because they have employed cooks and are super-wasteful, but no normal people," another added.A classic example is the breakfast scene in Cheaper By The Dozen (2003) where the parents, played by Steve Martin and Bonnie Hunt, pass out a few pieces of dry toast (despite a glorious feast of eggs, fruit, and other goodies on the table) and a few nibbles are had before everything goes haywire when a frog falls from the ceiling.The trope was even perfectly lampooned by College Humor: - YouTube www.youtube.com Dr. Travis Lee Clark, an adjunct professor in Art History at the Department of Art and Design at Utah Valley University, took the opportunity to educate people about the logistics and gross realities of behind-the-scenes filmmaking.In a now-viral response post on X, Clark explained that the reasoning behind the lavish food displays that no one eats, and why toast in particular is often the one thing that does get eaten, is multi-faceted and not just lazy writing."It's not what you think at all. It's a silent battle between the conflicting goals of directors, set dressers, screen writers and actors, and the cost benefits of set dressing and redressing, that eventually settled on a weird convention where no one really eats in movies or TV shows. "On why there's always way too much food on the table:"First, no director likes an empty table at a meal. It looks dull, and lacks vital interest. So the director tells the set dresser, make it look good! So the set dresser piles on food and other things to fill up the empty space, often far more than would be rational at a regular meal because film is a visual medium and it's easier to make something look good with MORE than less."In film, they have to visually get the idea of a homemade breakfast across on the screen with few or even no words at all. A frozen waffle and a banana will disappear on screen, even if it's more realistic, and the table will look bare. A big display of multiple foods is colorful, lively, and makes the scene look homey even if it's a little comical."BUT," Clark adds, "it's not actually made to be eaten."On why you almost never see an actor take even a single bite of scrambled eggs or sausage during those lavish breakfast scenes:Actors notoriously don't like acting and saying lines while chewing food. Plus, it's not reasonable to have several bites of food across various takes of the same meal scene. But still...couldn't they just have a little bit to make it look convincing?"[The food's] gotta last for several takes, which could take HOURS to film, so some of it isn't even actual real food, just props, and the stuff that is real food, is cold, congealed (and not really sanitary or safe to eat after hours under hot lamps) and it's also covered in more carnuba wax than you can find at a car detailer. It's only made to look good on camera, and only a little of it is actually designed to be eaten by the actors, but here's the thing, even that small part has gotta look good too. "Not only that, but eating the actual food on the table—even if it's disgusting—would be a continuity nightmare from take to take.On the magic of toast, or sometimes crackers:"So what is stable, safe and doesn't need a lot of [maintenance] to look good on camera? You got it...TOAST. Toast is dry, can last for hours without much hassle, it doesn't go off, etc., so it's usually the part of the meal on set that someone can actually eat. Either that or something like crackers or breadsticks. If it's mass-produced crackers, all the better because it's easier to match shot after shot. "Also, actors tend to be particular about what they eat and no sane person wants to eat cold, congealed food covered in carnuba wax for hours on end anyway. So they pretend to eat or only nibble on the safe things to eat, which is most often again, something like toast."Toast is also a continuity hack. Every piece of toast looks pretty much the same, so it's easy to restock the scene from take to take with more toasted bread without the viewer noticing."It's so funny how all the behind-the-scenes logistics and drama is the actual source for so many of the tropes we see in TV and film," Clark concludes. — (@) Food scenes are surprisingly one of the trickiest things to film in television and film. Here are a few lesser known behind-the-scenes hacks:Opaque cups - If you've ever watched Love Is Blind, you're probably familiar with the signature shiny gold wine glasses the cast uses. Why a gold metal wine glass? Because an opaque container disguises the level of the liquid inside, allowing editors to cut clips together out of order without destroying the illusion of continuity.Some viewers have noticed that actors' cups in films appear to be empty, based on the way they hold them and gesture with them. Prop masters say that they prefer to put something in the cup, but the logistics of filming don't always allow it. For example, if they're filming an outdoor scene and suddenly get a request for the actor to be holding a cup of coffee, they may not have anywhere to fill the cup up. And since liquid can spill during takes, some even like to put something solid—like an unopened mini bottle of water—inside the cup for realistic weight. - YouTube www.youtube.com Chinese food - Similar to the use of opaque cups for continuity, Chinese food is a surprisingly popular choice when characters on TV are eating dinner. They'll eat right out of the white, opaque containers so the viewer can't see how much food is (or isn't) inside. It makes the editor's job far easier when they don't need to calibrate for the changing levels of food in the scene.Spit buckets - Actors typically don't enjoy acting and eating at the same time, but sometimes it's necessary for the production to actually show them eating the food and not just pushing noodles around on their plate. Again, with multiple takes involved, it would be miserable and unfeasible to have an actor take several bites of a real cheeseburger again and again. That's why many productions use spit buckets, according to Backstage, who quote actor Nick Offerman as saying: "You learn with food: If you have to take a bite of something, don’t swallow it, and get a spit bucket. Even if you’re eating one bite of cake, you may end up eating four pieces of cake by the time you add them all up."Unless, of course, you're an actor on The Sopranos. The show was famous for its authentic portrayal of Italian-American cuisine, and it rarely went to waste. "I was allowed to eat chicken cacciatore at 7 o’clock in the morning,” one actor on the show said. “It was amazing. I ate a lot on the show.”

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The voice of a rock and roll angel. The post The Traveling Wilbury Tom Petty and Jeff Lynne agreed was the greatest singer first appeared on Far Out Magazine.

As generations change, what each does often confuses the other. When it comes to cooking, younger folk question collecting and reusing this byproduct.

California treats illegals better than citizens https://t.co/l98e4oXp25 — Elon Musk (@elonmusk) January 24, 2026

from The Jimmy Dore Show: TRUTH LIVES on at https://sgtreport.tv/

by Mike Adams, Natural News: Introduction: The End of Cheap Silver In January 2026, silver did not just break records; it shattered the financial world’s complacency, piercing the $103 per ounce barrier. This is not a temporary spike or a speculative bubble. It is the unmasking of a fundamental, irreversible reality: the era of cheap […]