Food

Tony Shalhoub is loath to compare his upcoming CNN series, “Breaking Bread,” to the travel food shows hosted by his frequent collaborator Stanley Tucci, who directed him in the gourmand classic “Big Night.”

“I don’t consider myself a foodie,” Shalhoub says in a video interview. “He is the ultimate foodie, amazing chef. He really knows what he’s talking about and I don’t know anything.”

But Shalhoub, best known these days as one of the stars of “The Marvelous Mrs. Maisel,” makes up for his lack of knowledge with utter enthusiasm. As host and executive producer of “Breaking Bread,” premiering Sunday at 9 p.m. Pacific, he traipses the globe trying different breads and bread-related products while uncovering stories of how these staples relate to migration, labor and his own family history. In fact, the legacy of Shalhoub’s father, who settled in Wisconsin after leaving Lebanon, is present in multiple episodes. The elder Shalhoub’s love of the stuff served as one of the inspirations for the whole enterprise.

“We were eating most often bakery bread rather than just commercial store-bought packaged bread, and he really had a great appreciation for it and wanted to model that for us,” Shalhoub says.

Still, Shalhoub’s goals go beyond food porn. Days before the premiere, Shalhoub spoke about why he sees “Breaking Bread” as being about something bigger. This conversation has been edited for clarity and length.

How did doing a food show even come to you?

Well, I was so enamored of Stanley [Tucci’s] show.

I was going to ask if Stanley had something to do with it.

We never really talked about it a lot, but I’ve been inspired by Stanley for so many things. But even prior to his travel food show [“Searching for Italy”], a nephew of mine [Michael Matzdorff], when I lived in Los Angeles, came to me and he was making bread at the time. This was way before the pandemic, when that became the thing to do. We got into talking about bread, and I was so impressed by what he was doing in his own kitchen, and he just casually mentioned, “Wouldn’t it be cool to explore bread making all over the globe?” We got a pitch together. It didn’t really get a lot of traction then, and this was a couple decades ago, but the idea stayed with me. I mentioned it to another friend who’s a producer on the show, Tamara Weiss, and she just kind of had this great idea to reformat it, and I guess the timing was right.

Was this your nephew that appears in the Tokyo episode or a different nephew?

This is an older nephew than that. I have many nephews and many nieces and they’re all geniuses. But there’s another leg to this too, aside from my fascination with bread and bread around the world. I’ve been acting for so many years and felt very fortunate with all of the breaks that I’ve gotten. But I’ve been starting to feel a little bit like I wanted to reconnect to the world again, in some way. When you are working and your experiences are mostly coming through scripted, mostly fictional stuff, after a while, there’s that possibility that you start to feel a little disconnected from actual life and the world. That also was one of the main drivers here. I wanted to meet new people, travel to new places or even familiar places, but with a different point of view. In a lot of ways, it’s been eye-opening. The food component aside, I’ve found it’s been really good for me. You get out of your own head and out of your own sphere, and you’re reminded that there’s so much else going on out there.

How did you choose where you were going to go? So many of the places have a personal connection for you: You said you wanted to start in Lebanon, where your father is from, but the political situation didn’t allow for it so you went to Brazil, where there is a large Lebanese population. You spend time in New York, where you live, and Wisconsin, where you are from.

We initially had a list of about 12 different locations, and some of those were locations that I just thought, “Boy, it would really be fun to travel there.” When we got into it with CNN, you know, especially for the first season, they wanted for me to have a personal connection to each of these locations. We gave them a list of about 10 places, and they chose six. So obviously New York, because this is now my second time living here in the city, and I love it. I consider it my home and where so much of my career has taken place. I think Marseille, because even though I traveled to France several times, is a place where my father, when he was immigrating from Lebanon over a hundred years ago, as many immigrants did, had to stop in Marseille in the process. We’ve always been curious about that part of his journey because we knew about his departure from Beirut, and we knew about his arrival in Ellis Island, but we didn’t know about the middle part of his journey. So we were able to explore that and get some more new information about that.

Members of your family also show up, including your daughter Josie Adams and another nephew. Why did you want to involve them?

Whenever there’s a discussion about bread or about food in general, it mostly stems from or grows out of my childhood, growing up, my parents, my other older relatives, and I guess that’s the closest connection for me. It has been such a part of what connects us all.

Tony Shalhoub with his daughter Josie Adams and pastry chef Pierre Ragot in the Marseille episode of “Breaking Bread.”

(CNN Original Series)

How did your relationship to bread, clearly something you love, change over the course of making the show?

The main takeaway was that the show, for me, really became more about the people that I met than the product itself. There were familiar things, some of them done in a kind of innovative and new way and other things that I had not experienced before or tasted before, but [it was] really more about the people and their devotion to that work and the reasons that they become so obsessed and so devoted to that kind of work. For me, the show really becomes about those stories and those histories, whether it’s a family history or a story about immigration or a story of a war-torn country. To be really frank about it, bread is really more the vehicle that brings us into these other discussions.

I want to say this in a very tactful way, but the risk of doing this kind of show is that there is a point, I believe, of diminishing returns when we talk about food. This is my fear. It was like, will someone stand up and say, “Stop it.” There’s so many important things that are going on that deserve our focus and our attention, but because we’re talking about food, it’s inevitable because we have to have it every day. It sustains us, and that’s all fine and good, but I’ve been thinking about this a lot, and I want bread to be that thing that sparks other conversations.

In the Marseille episode, you uncover part of your father’s story, discovering details of his trip to America in the municipal archives. What was that experience like?

It was quite moving and also doing it with my daughter and having those discussions with my daughter. She didn’t know my father because he passed away before she was born. But I don’t think I would’ve had the opportunity or the access to uncover these things had I not been doing this show at this time in that city. It would’ve just gone undiscovered and unknown.

Obviously, you’ve eaten on screen before, that’s part of an actor’s job, but did you think about how you were going to react to what you try?

I didn’t really think about it or plan it. I wanted to figure out ways to avoid or sidestep stock reactions. “God, that’s delicious.” Of course, that’s what everyone says when they’re eating something exciting and new. But I was really trying to stay open and rather than using words, a lot of times I just felt I let it go into my body and my body kind of did the work.

There’s a moment when you almost do a little dance.

Because some of this stuff just transcends words.

Was there something you tried that truly surprised you?

Certainly, I think given the amount of pastry I consume and have consumed in my lifetime, I thought that Mary O’s Irish Soda Bread scones were kind of a revelation. I’ve made scones. I’ve had scones. I love them, but this was revelatory. In Brazil they couldn’t grow wheat for a time, and before they were importing it, they were relying on cassava flour everywhere. They make a cheese bread. They were making it out of cassava flour, which is delicious, not heavy, and no gluten and all of that, and with cheese. Somehow miraculously, you’re eating these things and you’re never feeling full or bloated.

The UK’s coastlines are among the most stunning in the world and can be appreciated all year round, especially in autumn

Just because the summer season has concluded, it doesn’t mean you can’t still relish sandy shores and delightful coastal towns. The UK’s coastlines are amongst the most breathtaking globally and can be savoured throughout the year – especially during autumn when you can wander the coastal path and treat yourself to hot chocolates at welcoming beachside cafés.

Senior Journalist, Portia Jones, confessed that autumn is her favoured time to visit the seaside towns of Wales as it tends to be more peaceful, and lodging could potentially be more affordable (particularly if you manage to bag a brilliant deal). She revealed: “Tenby, widely regarded as one of the best seaside towns in Wales, is one of my favourite destinations during the off-peak season.”

With gorgeous beaches just a brief stroll from the vibrant town centre, charming cobbled streets that could rival those in Italy or the French Riviera, and a selection of eye-catching, brightly-coloured houses that many British towns would covet, it’s scarcely shocking that this coastal treasure consistently features as one of the “best” seaside towns in the entire UK, reports the Express.

Dubbed the ‘jewel in the crown’ of the ‘Welsh Riviera’, Tenby has long been a favoured tourist hotspot and is one of the most cherished seaside towns in Wales.

Here, you’ll uncover a scenic harbour, Victorian architecture, sandy beaches, independent cafés and picturesque coastal walks along the captivating shoreline, reports Wales Online. Step beyond its ancient 13th-century walls, and you’ll discover sun-drenched shores and breathtaking clifftop vistas across the water towards the enchanting Caldey Island.

Portia revealed: “I have visited Tenby many, many times over the years, from childhood holidays to grown-up escapes with friends and my significant other, and I love it a bit more with each visit.

“While summer is perfect for sea swimming and long wine-filled afternoons on sun-trap pub terraces, I have come to appreciate Tenby more in autumn. Sure, the weather might not be as sunny, but this is Wales. Frankly, you can have a torrential downpour in August and a mini-heatwave in late September.

“It’s completely unpredictable, so you may as well chance a cheaper autumn visit and hope the weather gods smile upon you. I love that if you visit Tenby during the week, say, mid-October, you can escape the crowds and wander the pretty streets and sandy beaches in relative peace. Just wrap up warm, buy a hot chocolate, and watch the waves roll in from a chilled-out seaside cafe. Lush.”

She added: “Accommodation-wise I’ve found that you can get some pretty good deals in the off-season – especially if you visit midweek rather than at a weekend. One of my favourite spots is YHA Manorbier – a very affordable stay that’s a short drive from the town centre.”

This wallet-friendly hostel, situated in a former military base, provides glamping and camping options and costs under £50 for a private en suite room for two people (YHA members pay even less). Lodging choices include reasonably priced private quarters, distinctive American Airstreams, charming camping pods, and pitch-up camping.

Portia usually books a pristine private en suite room for just £45 for two visitors, and as a YHA member, she gets an extra 10% reduction. Granted, the private quarters may have limited space for large luggage, which estate agents might call “bijou” and regular people might describe as “compact.”

However, for slightly over £20 each, it offers outstanding value – especially in the expensive Pembrokeshire area. Portia observed: “Let’s be honest; you’re not checking into a YHA expecting a concierge, Egyptian cotton sheets, and a robe monogrammed with your initials. You’re here for the vibes. A community-spirited atmosphere fostered by shared kitchens, mismatched mugs, and conversations over wine in the lounge.”

Fancy staying closer to the town centre? Browse autumn deals on Booking.com and bag a hotel for roughly £75 for two adults. The Premier Inn Tenby Town Centre property costs just £68 per night for two in October and offers a cosy base right in the heart of all the action. Despite the summer rush being over, there’s still plenty to savour in Tenby.

From strolling along the coastal path and sampling craft beers in local pubs, to exploring independent shops for your Christmas shopping, Tenby has it all.

The town is home to several golden beaches perfect for a brisk autumn sea dip if you’re brave enough, or simply sipping hot chocolate while taking in the windswept coastline. South Beach, a sandy beach backed by dunes near the town centre, proudly holds the esteemed Blue Flag status.

When it comes to dining, Salty’s Beach Bar and Restaurant, situated right on the beach, is well worth a visit. Castle Beach, just a hop, skip and jump from the town centre, was crowned the UK’s best beach in 2019 and currently boasts an impressive 4.8 out of five rating on Google.

North Beach, nestled in Pembrokeshire, has previously been voted the most photogenic beach in the UK, beating other stunning spots like Durdle Door in Dorset and Brighton seafront. Harbour Beach may be the smallest, but it offers a charming backdrop of colourful houses, bobbing boats, and a road leading back to the town centre.

Autumn is the perfect time to explore the Tenby Coast Path. This picturesque section of the larger Pembrokeshire Coast Path offers breathtaking views of Tenby’s vibrant harbour, Caldey Island, and St Catherine’s Island.

Favourite trails include the four-mile stroll to Saundersfoot, a moderate nine-mile loop that returns inland, and a challenging 10.9-mile point-to-point path to Freshwater East. If the weather takes a turn for the worse, why not pop into Tenby Museum and Art Gallery?

It’s the oldest independent museum in Wales. Founded in 1878, this charming museum is home to a wide range of local geology, biology, archaeology, and maritime artefacts waiting to be explored.

Many of the exhibits also delve into the culture and heritage of South Pembrokeshire, offering you a peek into local history and art. A delightful gift shop near the entrance sells local books and gift items.

Entry to the museum will set you back £6.50 for adults and £3.50 for children. They also run a reusable ticket scheme – all tickets can be used for one year after purchase, so you can make as many return visits as you like within that time at no extra cost.

For those who fancy a Welsh tipple, there are two local breweries in Tenby. Both produce top-notch beers and supply local bars and restaurants. Tenby Brewing Co., which took over from Preseli Brewery, has multiple stockists in Tenby and is one of the leading craft breweries in Wales.

The award-winning brewery was conceived when two mates decided to ditch the daily grind and start their own brewery over a pint. The Yard, their trendy venue at the brewery, boasts a capacity of 150 and offers an exciting rotating menu from fantastic pop-up food vendors, draft beer lines from their range, and some of their favourite brewers.

Harbwr, the newer kid on the block, is a craft brewery and taproom that brews a variety of cask and bottled ales just above Tenby harbour. When it comes to food, Tenby’s cluster of tiny streets and pastel-coloured buildings conceals its best restaurants and cafes down the narrowest of alleys.

Plantagenet House is a hidden treasure, featuring flagstone floors, exposed beams, and a 40-foot medieval Flemish chimney. If you’re quick off the mark, you might even secure a table by the fireplace.

“A recommended dish is their vegan Thai coconut curry, which features squash, chargrilled spring onion, spiced rice, and roasted almonds,” Portia suggested.

Links restaurant, located on the ground floor of Tenby Golf Club, offers Michelin-starred dining, making it a top pick for food enthusiasts visiting Pembrokeshire.

The menu, crafted by a talented local chef, focuses on simple yet incredibly tasty dishes made with high-quality Welsh produce. Start your meal with their freshly-baked ale bread served with whipped Marmite butter – trust me, it’s the perfect starter.

The ambience strikes the perfect balance between laid-back and sophisticated, with a menu that seamlessly merges humble yet thrilling dishes. From hot smoked salmon paired with cucumber and buttermilk to heritage tomatoes coupled with buffalo mozzarella, there’s something to tickle every palate.

For your main course, relish in locally-sourced delights such as Pembrokeshire beef or Cornish cod in a bisque sauce, or treat yourself to a succulent rump of Welsh lamb served with all the right trimmings.

And don’t forget to save space for pudding – whether it’s a decadent dark chocolate fondant with tarragon ice cream or a zesty lemon meringue with almond cake and blueberry sorbet, you won’t leave feeling unsatisfied. D. Fecci and Sons might just dish up the best fish and chips in Wales, having catered to both locals and tourists since 1935.

With potatoes grown locally in Pembrokeshire and groundnut oil creating wonderfully crispy haddock, cod, and calamari, the chippy also offers fresh mackerel during the summer months.

For delightful treats, pop into Mor Tenby, an elegant family-run coffee house and gift boutique selling their signature coffee blend (“Coffi Mor”), sweet treats, deli items, home fragrances, household goods, gifts, and Welsh specialities.

A beloved establishment in Tenby, Top Joe’s remains the top spot for pizza lovers. This former ’60s diner has transformed into an artisanal pizzeria offering freshly-made pizza, pasta, and salads featuring high-quality Italian ingredients. Nestled in the heart of this delightful coastal town, it’s a firm favourite with both locals and visitors.

The culinary expertise of Chef Giovanni Recchia, recently acknowledged as one of the world’s best at the Pizza World Championships, enhances the menu. He crafts pizzas using locally-milled flour and top-notch ingredients, including cured meats from Trealy Farm Charcuterie.

The normally surf-themed bar at the Hyatt Regency Huntington Beach Resort and Spa has transformed into Pete’s Spookeasy for the month of October with Halloween-themed decor, food and drinks. Order mains such as Pasta from the Black Lagoon, with squid ink spaghetti, sautéed shrimp, lobster cream sauce, roasted tomato, asparagus and micro parsley, plus starters including “Bugs” in Stinky Cheese with whipped goat cheese, dates, marzipan “grubs,” figs, hot honey, micro thyme and crackers. Seasonal cocktails include Hex on the Beach, with rum, pineapple juice, orange juice, coconut and nutmeg, and BooBerry Margarita, with tequila, fresh blackberries, lemon and lime juice, agave and a black salt rim.

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Apart from a few packed-away sun loungers and the odd shuttered beach kiosk, summer is firmly keeping its grip on the Croatian island of Lošinj in the northern Adriatic. The sea is still warm as I plunge into the turquoise waters of Čikat bay, one of the largest and most sheltered on this long, thin, knobbly island in the Kvarner Gulf.

Croatia’s 19th-century Habsburg rulers were convinced that Lošinj had special healing qualities. Wandering along the tree-shaded footpath that runs all around Čikat bay and its numerous headlands, lulled by scents of pine, juniper, rosemary, sage, mint, mastic and helichrysum, I’m inclined to agree. There’s a mellowness to the air after the intense heat of high summer, and fewer people are on the beaches – although the island’s main town of Mali Lošinj buzzes with several festivals and regattas in September.

I’m here during the annual Taste the Mediterranean food festival, which has moved around Croatia over the past 13 years and has now found a home in Mali Lošinj. Guest chefs from around Europe work with local chefs to create dinners at some of the town’s restaurants, as well as hosting workshops for young culinary stars of the future.

It’s a fitting location: the Kvarner region – comprising the Opatija Riviera, Rijeka and its littoral, plus islands including Lošinj, Cres, Krk and Rab – has been designated European Region of Gastronomy for 2026 by the International Institute of Gastronomy, Culture, Arts and Tourism. Situated between the Istrian peninsula and the Dalmatian coast, Kvarner embodies the melting pot of Croatian cuisine – part Austrian, part Italian, part Balkan, and borrowing freely from its regional neighbours.

I see this on my plate at Diana Steakhouse in Čikat bay, where Istrian truffles add richness to creamily cheesy Italian ravioli, and grilled squid comes with a moreish Dalmatian side dish of garlicky blitva (chard) mashed into potatoes. At next door’s Konoba Cigale, I chat to executive chef Dinko Lekić, a born-and-bred Lošinjanin who praises the fish and seafood of Kvarner. “Every day it comes in fresh,” he says, adding that he’s now taking culinary revenge on the invasive blue crab by putting it on his menu.

However, it’s the Adriatic langoustine – škampi in Croatian – that’s the king of Kvarner. Something magical happens when water rushes through the karst mountains of Učka nature park above the Opatija area and pours nutrients into the Kvarner Gulf, feeding these shellfish. Chef Stiven Vunić, who runs Konoba Zijavica in Mošćenička Draga, south of Opatija town, and who comes from a long line of škampi fishers, enthuses about the delicacy. “This is one of the best products we have in Kvarner,” he says. “It’s very sweet; I’ve never tasted škampi like this.”

I could taste that sweetness in my grilled langoustine on Bocca Vera’s terrace overlooking the lively harbour in Mali Lošinj, preceded by tortellini with ricotta and truffles in a škampi sauce. Other seafood stars appear during my visit, including a platter of marinated and salted anchovies, carpaccio of sea bass, tuna and octopus as a warm-up for grilled dentex in Gostionica Marina in the village of Veli Lošinj, whose pretty harbour is lined with colourful Venetian-style houses.

Then there’s grilled turbot at Lanterna Grill’s waterside terrace in Čikat bay, surely one of the most romantic spots on the island, made even more enchanting by the walk there during twilight as the fiery sun filters through Aleppo pines. The bay is a snapshot of Lošinj: grand 19th-century Austrian-style villas (including one converted into the luxury Boutique Hotel Alhambra), the sleek modern Hotel Bellevue where I’m staying, the picturesquely ramshackle Latino Beach bar in front of a sandy stretch, and the northern cape dominated by an enormous campsite set under fragrant pines.

It’s tempting to linger in Čikat, with its beaches, watersports, restaurants and picnic places. However, it’s only a 15-minute walk into Mali Lošinj, where the brightly coloured port is filled with baroque sea captains’ houses, cafe terraces and a fish market. The Museum of Apoxyomenos houses one of the world’s best-preserved ancient Greek statues, and the Church of the Nativity of the Blessed Virgin Mary, with its Venetian baroque bell tower, is reached after trudging up about 200 steps along narrow alleyways.

There’s already so much natural aromatherapy on the island, but it goes into overdrive at Lošinj’s Fragrant Garden (Miomirisni Otočki Vrt) at the southern tip of Mali Lošinj. I say hello to the resident animals (a donkey, some tortoises and a rabbit), while inhaling island scents and gazing at the sea just beyond. From here it’s a short walk down stone steps to the sheltered pebbly beach at Valdarke, which, on this sunny Saturday afternoon, has fewer than 20 people on it.

Farther north is the long narrow bay of Artatore, whose pine-shaded Venerica beach is a satisfying spot for a post-lunch swim after crab soup and fried sardines with blitva at Restaurant Artatore Janja. Another late-season bonus: there are only a few dozen people spread out under the pines and on the pebbles.

About the only place that still has a high number of visitors – and requires a reservation at sunset – is the lookout point at Providenca on the hills above Mali Lošinj. It’s worth the €10 fee to sit at one of the benches surrounded by a profusion of scented plants and herbs, drinking Kvarner and Istrian wine, maybe buying a picnic basket of local cheeses, meats and seafood – and just gazing at the vista. Lošinj, its neighbouring islands and part of the mountainous mainland stretch out before me, all bathed in the glow of the setting sun. If you want to soothe the eyes and the soul, come here.

I have another treat in store before I leave Lošinj: getting two islands for the price of one. Lošinj’s northern tip is attached by a bridge to Cres, which ties with neighbouring Krk as being Croatia’s largest island. Populated by more sheep than people, and smothered with olive groves and forests of holm oak and pine, Cres is as relaxed as it comes. In the north is Beli, whose griffon vulture rescue centre I last visited 21 years ago. I’m pleased to discover that concerted efforts to rescue this endangered bird have been paying off. It’s now home to Croatia’s largest colony.

Cres town is another tiny Venetian delight, set on a deep bay that extends towards headlands lined with beaches of fine gravel and another sprawling campsite. In front of one of these beaches is the Isolano, a chic new adults-only hotel that opened in spring. When I heard about it months ago, I was a little worried this Marriott hotel wouldn’t suit Cres’s laid-back, nature-focused vibe (this is the island whose slogan is “no stress on Cres”), but I’m happy to be proved wrong. As with everything else I’d seen on these two Kvarner islands, it was just the spot to sit back and savour a taste of late summer.

The trip was provided by the Kvarner Region Tourist Board, Taste the Mediterranean and Visit Lošinj. Hotel Bellevue has doubles from €177 B&B a night in October (two-night minimum stay); closed from early November to late March. The Isolano, Cres has doubles from €186 B&B in October; closed from early January to mid-March

Summit Financial Wealth Advisors, LLC disclosed in a Monday filing with the Securities and Exchange Commission that it sold 101,515 shares of food distribution giant Sysco(SYY -0.11%), cutting the vast majority of its stake in the firm.

What happened

According to a Monday SEC filing, Louisiana-based Summit Financial Wealth Advisors, LLC sold 101,515 shares of Sysco during the quarter ended June 30. The estimated transaction value was $7.4 million based on the average closing price for the quarter. The fund’s remaining Sysco holding totaled 4,295 shares, worth $325,266, meaning the firm cut about 95% of its stake.

What else to know

The transaction reduced the Sysco position to 0.1% of fund AUM, down from 1.6% in the prior quarter.

Top holdings after the filing:

• SCHD: $53.05 million (9.5% of AUM)
• VUG: $49.21 million (8.8% of AUM)
• VYMI: $36.55 million (6.6% of AUM)
• NOBL: $24.6 million (4.4% of AUM)
• SPBO: $23.2 million (4.2% of AUM)

As of Monday, Sysco shares were priced at $81.72, up about 5% year over year but underperforming the S&P 500 by more than 10 percentage points during the same period.

Company Overview

Company Snapshot

Sysco distributes a broad range of food products—including frozen foods, fresh meats and seafood, dairy, canned and dry goods, beverages, and non-food supplies—to the foodservice industry.

The company generates revenue primarily through large-scale distribution operations, leveraging its logistics network to supply restaurants, healthcare, education, hospitality, and other institutional clients.

Sysco’s primary customers include restaurants, hospitals, nursing homes, schools, hotels, and other foodservice providers across North America and select international markets.

Sysco is a leading global food distribution company with a significant presence in North America and international markets.

Foolish take

Summit Financial’s decision to unload nearly all of its Sysco shares is notable, but it doesn’t necessarily mean the firm has lost confidence in the food distributor. Large managers regularly rebalance portfolios to free up cash or reallocate into higher-conviction ideas. In this case, Sysco had been a modest position for Summit—reflecting less than 2% of reportable assets—and now barely registers at just 0.1%.

For investors, the bigger question is how Sysco stacks up in today’s market. Shares have risen just over 5% in the past year, a steady climb but well short of the S&P 500’s double-digit gains. The lag highlights Sysco’s profile: It’s a defensive stock with dependable cash flows and a long history of paying dividends, not a high-growth story. Its dividend yield is about 2.6%, compared to an average of about 1.25% for the broader S&P 500.

Nevertheless, recent headlines—including a $388 million deal with the U.S. Navy and continued investments in distribution facilities—underscore Sysco’s ability to secure stable revenue streams. Still, the stock’s performance will ultimately depend on restaurant traffic and consumer confidence, both of which are highly sensitive to broader economic trends.

Glossary

13F assets: Securities and assets that institutional investment managers must report quarterly to the Securities and Exchange Commission (SEC) if above a certain threshold.
AUM (Assets Under Management): The total market value of investments managed by a fund or financial institution on behalf of clients.
Dividend Yield: A financial ratio showing how much a company pays in dividends each year relative to its share price.
Distribution operations: The logistical processes involved in delivering products from suppliers to customers, often on a large scale.
Institutional clients: Organizations such as pension funds, endowments, or corporations that invest large sums of money.
Logistics network: The system of transportation, warehousing, and coordination used to move goods efficiently from suppliers to customers.
Reportable: Refers to holdings or transactions that must be disclosed to regulators, such as the SEC, due to their size or nature.
TTM: The 12-month period ending with the most recent quarterly report.
Underperforming: Delivering a lower return compared to a benchmark or index over a specific period.

One Married At First Sight couple was forced to get creative after a class 3 cyclone hit the area they were staying at for their honeymoon

Married At First Sight UK newlyweds Bailey and Rebecca were forced to get creative after a class 3 cyclone left them stuck in their hotel rooms during their honeymoon. When Rebecca walked down the aisle, she was initially unimpressed with Bailey as she revealed she was looking for an ‘alpha male’.

“I’m not sure if he’s alpha or not. He’s not my type,” the 32-year-old said in a confessional. However, Bailey has seemingly won her over with his romantic gestures during their honeymoon trip after he organised a sweet date when the hotel restaurants shut down due to a cyclone.

In a first look clip shared with The Mirror, Bailey is seen throwing rose petals onto the bed while Rebecca finished getting ready in the bathroom.

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“Because of the cyclone, the restaurants are all closed in the hotel tonight so Bailey has told me to get dressed up and he’s going to sort it,” Rebecca said in a voiceover.

Bailey placed a plate of food in the middle of the bed, lit a few candles and poured them two glasses of rosé wine. When she emerged from the bathroom, an impressed Rebecca told him: “Wow, this is so nice.”

“It’s so nice to see him being really romantic and gentle and go to loads of effort for the date,” she told the cameras.

“Is this what you do for all your first dates?” she asked her new husband after they took a sip of wine. He cheekily answered: “No, only for you.”

Before their wedding ceremony, Rebecca discussed her ideal partner, stating: “I’m attracted to the alpha male. I’m attracted to the big man that can lead me by the hand.”

She added: “My standards are very high, I like to be in order and I like things to look nice. I won’t settle for anything less than perfection in my life and I feel the same about my relationships.”

Rebecca explained: “I’m attracted to the alpha male. Somebody tall, confident and who’s sure of themselves,” before adding she hoped an “alpha male” would be waiting for her at the altar.

“I’m picturing a man who’s got stature about him, I want him to be a dominant figure. I’ve walked away from something before because I didn’t want to settle. If they don’t tick enough boxes for me straight away, I will say how I feel,” she said.

However, when she finally met her new husband, the contestant admitted: “Alarm bells are going off in my head. He’s not my type.”

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One of the joys of living in California is that you’re never too far away from a great meal.

And the variety of Mexican and Salvadoran cuisine throughout the Golden State is unsurpassed.

Once again, our friends on the LA Times Food team have released a well-researched and delicious list to confirm California’s status as a national food mecca.

Critic Bill Addison spent more than a year traveling throughout the state, tasting and compiling selections for the 101 Best Restaurants in California guide.

In his latest article, he’s highlighted 15 of the best Mexican and Salvadoran spots throughout the Golden State, highlighting popular haunts and hidden gems.

Look, this doesn’t have to be a tacos-versus-pupusas debate (sorry, Brad Pitt is correct). We can enjoy both and other plates on this list.

Here’s a few recommendations from Addison’s guide.

(Bill Addison/Los Angeles Times)

El Molino Central (Sonoma)

A molino is the specific mill used to grind nixtamalized corn into masa, which has been the focus of Karen Taylor’s businesses for decades.

In 1991, Taylor started Primavera, a Bay Area wholesale operation built around tamales and tortillas, and a name under which she sells life-giving chilaquiles for breakfast on Saturday mornings at San Francisco’s Ferry Plaza farmers market.

Nearly 20 years later, she translated what she’s learned about fresh masa into a tiny restaurant in the Boyes Hot Springs section of Sonoma County.

A portion of the menu flows with the seasons: in the summer, light-handed sopes filled with chicken tinga and chile rellenos filled with epazote-scented creamed corn arrive; winter is for butternut squash and caramelized onion enchiladas; and spring brings lamb barbacoa tacos over thick, fragrant tortillas.

Among perennials, look for the chicken tamale steamed in banana leaves and covered in chef Zoraida Juarez’s mother’s recipe for mole — hers is the color of red clay, hitting the palate sweet before its many toasted spices and chiles slowly reveal their flavors.

(Myung J. Chun/Los Angeles Times)

Popoca (Oakland)

At the most visionary Salvadoran restaurant in California, Anthony Salguero refashions his culture’s version of the beverage chicha, fermented with corn and pineapple, into a sticky, intricately sour-sweet glaze for grilled and braised chicken.

He shaves cured, smoked egg yolk over herbed guacamole as a play on the boiled eggs that often accompany Salvadoran-style guac. He serves a half Dungeness crab with tools to extract the meat and a side of alguashte, an earthy seasoning of toasted pepitas, to accentuate the crab’s sweetness.

Nicaraguan chancho con yuca, a slow-cooked pork stew, is the inspiration for a walloping pork chop marinated in achiote, grilled above glowing almond logs and poised at an angle, like a rakishly worn hat, over braised yuca and red cabbage.

Salguero ran the eatery Popoca as a pandemic-era pop-up in Oakland before finding a more permanent home (brick walls, pale wood floors, shadowed lighting) in the city’s downtown. While he focuses on reimagining the traditions and possibilities of Salvadoran cooking, he doesn’t abandon El Salvador’s national dish: The pupusas are exceptional, made from several versions of masa using corn he buys from Mexico City-based Tamoa.

(Ron De Angelis/For The Times)

Barbacoa Ramirez (Arleta)

Lamb barbacoa — when cooked properly for hours to buttery-ropy tenderness — is such a painstaking art that most practitioners in Southern California sell it only on the weekends.

In the Los Angeles area, conversations around sublime lamb barbacoa should start up in the north San Fernando Valley, at the stand that Gonzalo Ramirez sets up on Saturday and Sunday mornings near the Arleta DMV. You’ll see him and his family wearing red T-shirts that say “Atotonilco El Grande Hidalgo” to honor their hometown in central-eastern Mexico.

Ramirez tends and butchers lambs in the Central Valley. The meat slow-cooks in a pit overnight and, cradled in plush made-to-order tortillas, the tacos come in three forms: smoky, molten-textured barbacoa barely hinting of garlic; a pancita variation stained with chiles that goes fast; and incredible moronga, a nubbly, herbaceous sausage made with lamb’s blood.

Join the line (if it’s long, someone usually hands out samples to encourage patience) and then find a place at the communal outdoor table. Worried that options might run out, Addison said he tends to arrive before 9 a.m., an hour when Ramirez’s rare craftsmanship often inspires a mood where people sit quietly, holding their tacos as something sacred.

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From a terrifying cliff climb, to trekking in the Andes, and trying (and failing) to get a selfie with a llama, our writer Sara Wallis had an extreme adventure in Peru

Clinging on to the side of a vertical cliff, 980ft high, I tried desperately not to look too far up or down – either view was terrifying. I’d not been in Peru for very long before I found myself literally on the edge, with my comfort zone far away on solid ground (ideally at a hotel spa).

Just below me, the 69-year-old Canadian lady in my group mused out loud that her travel insurance probably didn’t cover a ­pensioner scaling an iron ladder up a rock face. But here we all were, nearly at the incredible glass pod ­restaurant hanging off the top of the mountain, and a very long way from the bottom.

Having arrived in the stunning ancient South American city of Cusco a couple of days earlier, I was on a G Adventures group tour with like-minded travellers, all keen to tick Peru and the Inca wonder of Machu Picchu off their bucket list. We had been lulled into a false sense of security on day one with a peaceful exploration of the Pisac ruins, taking in staggering scenery, a rich history and curious llamas. But there is nothing more bonding for strangers than the Sacred Valley’s Via Ferrata (iron path), which I assumed was a gentle incline but turned out to be a thigh-burning, stomach-churning lesson in “doing your activity research”.

Grasping for the fixed iron rungs and at one point having to wobble across a tight-rope “bridge”, attached by a carabiner to a steel life-line, it’s no wonder G Adventures lists this as Your OMG Day. Video footage was immediately sent to my shocked kids. As a reward, we enjoyed a dizzying culinary experience at Skylodge, a transparent 1,310ft-high dining capsule. Travellers can – if they have nerves of steel – sleep overnight, but lunch was enough for me.

And we still had the small matter of getting back down. “Zip line or rappel?” asked the tour guide, as if he was offering tea or coffee. Hmm, launch myself off the ­mountain at speed or descend backwards from a rope? Abseiling down turned out to be another heart-stopping ordeal, but one I don’t regret for a second… although I did kiss the ground at the end.

Ancient Inca vibes

Having spent weeks examining my packing list, complete with deep critical analysis of water bottles and hiking socks, it’s fair to say I was keen to be prepared for my three-day hike to Machu Picchu. Rather than join the backpacking masses on the Inca Trail, G Adventures also offers an alternative, lesser-known Lares Trek option.

While it isn’t the exact route of the Incas, the Lares Trek takes in ­spectacular scenery and weaves through remote Andean communities. And this is the best bit – no one else was there… Mostly alone in this incredible landscape – unless you count alpacas, llamas and the odd sheep – we barely saw another human, let alone a backpacker. And which tourist wants to see another tourist? Not me.

Hiking past misty mountains, lagoons, valleys, waterfalls and glaciers, with falcons and condors flying overhead, this spectacular 20.5-mile trek is a hidden gem. Only me and Aussie traveller Biljana had chosen the Lares Trek, so for a few days it was just us and our guide Paulo – a man with the patience of a saint. “How many miles to go, Paulo? Please can you adjust my walking poles? Can we stop for another photo? Is it lunch time yet…” Ad infinitum.

Setting off from Ollantaytambo, the trek is shorter than the Inca Trail, but much higher, reaching the Pachacutec pass at 15,350ft on day two. You can’t help but feel the altitude, which makes the steep ascents even more challenging (the word breathtaking takes on a whole new meaning). But it’s worth the slow and steady climb to admire the snowy peak of Colquecruz at the top. Reaching the Lares Hot Springs at the end of the final day was a heavenly incentive – medicinal, mineral waters for those aching muscles.

The next day came the grand finale as we toured Machu Picchu, the 15th century Lost City of the Incas, perched majestically on a mountain ridge. Arriving on a scenic train from the town of Aguas Calientes, we wandered the site’s temples and terraces and saw the iconic Sun Gate. Spiritual, magical, historical – ­whatever you might make of it, the impact of the Unesco world heritage site is awe-inspiring.

Talk about in-tents…

If you’re going to do something, do it right and if that means a few home comforts, I’m here for it. Part of G Adventure’s Geluxe Collection, this premium tour offers intrepid adventure, but with a five-star twist. Have you still hiked to Machu Picchu if you’ve slept in a posh tent and eaten nothing but four-course restaurant-standard meals? Yes you have. Can anyone turn down a hot water bottle when you’re wearing five fleeces at night in the freezing Andes? I nearly cried with gratitude.

My hiking pal Biljana won’t mind me saying but neither of us are natural campers (hotels with walls and a bed, please). So our jaws dropped open when we saw our trek “digs”. Cots with air mattress, sleeping bag and blankets, with portable toilets and showers along the way, meant a proper rest to focus on the task at hand. Thoughtful touches included a little bag of hotel-style amenities, including shampoo and bug spray, while a team of porters (along with mules and donkeys) carried all our camping gear.

Chef Marco whipped up incredible meals along the way, from hearty porridge and soups to fresh fish, meats, salads and exquisite desserts including a celebration cake at the end. There was a glass of champagne waiting at the top of the highest peak, snacks on tap and hot coca tea to tackle the altitude and warm the spirits. The team would pack up our camp every morning, skip past us easily on the trail (cool as you like, hands in pockets, while we were puffing and panting), unload it all at the next location and create another oasis of luxury. On one occasion a mule did a runner and a porter went off in hot pursuit at dawn for several miles to lure it back. Heroes, legends, icons… and us? Happy campers.

Sweet potato

Mashed, spiced, baked, boiled, no matter what you’re eating in Peru, it will likely involve a potato, possibly even in your breakfast or dessert. Peru is renowned for potato diversity (more than 4,000 varieties) with a long history of cultivating the crop that goes all the way back to the Incas.

Quinoa, corn and trout are also Peruvian staples, while guinea pigs, or “cuy”, (cover your ears, pet lovers) are bred to be eaten as a delicacy on special and sacred occasions. OK, I bailed out of tasting a guinea pig wearing a crown at King Cuy, but I did get the chance to make my own empanada, a bit like a pasty, with a community in the rural village of Cuyo Chico in the Sacred Valley. By the time you’ve washed it down with a chicha morada, a spiced purple corn drink, you’re practically a local.

Drama llama

Llamas and alpacas have become the poster animals of the Andes. Commonly spotted on the trails, these iconic, gentle creatures will ­occasionally bother to turn their heads in your direction. Then, utterly bored, they will wander off just in time to ruin your selfie. By day four I could just about tell the difference – llamas are bigger, pack animals, while alpacas are fluffier, with a face like a teddy bear.

Speaking of which, a little footnote on that famous Peruvian bear, since everyone’s first question to me was: “Did you meet Paddington?” I did spot him waiting patiently by the train to Machu Picchu. I couldn’t tell you if he had a marmalade sandwich under his hat, but I was very glad to see this modest nod to the beloved bear, and not (yet) some awful tacky Paddington Land. Respect.

Book the holiday

• Several airlines, including Iberia and British Airways, operate flights from London to Cusco via Lima with fares from £650 return.
• G Adventures offers a nine-day Peru and Machu Picchu: Comfortable Camping on the Inca Trail (Lares Trek option), part of the Geluxe Collection, from £2,999pp with accommodation, meals, transport and guided tours. Flights extra. gadventures.com
• More info at peru.travel

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