DOCSLIB.ORG

Wake Forest Magazine, September 2005

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Wake Forest Magazine, September 2005 September 2005 FF RUITRUIT The Quarterly Magazine of ofof thethe Wake Forest University VINEVINE F EATURES EDITOR Cherin C. Poovey (P ’08), [email protected] ASSOCIATE EDITOR Kerry M. King (’85), [email protected] DESIGN / ART DIRECTION Urena Design, [email protected] PHOTOGRAPHER Ken Bennett, [email protected] CLASSNOTES EDITOR Janet Williamson (P ’00, ’03), [email protected] SENIOR WRITER David Fyten, [email protected] PRINTING 12 Fruit of the Vine The Lane Press, Inc. By David Fyten Wake Forest Magazine (USPS 664-520 ISSN In wine there is truth, and entrepreneurial 0279-3946) is published four times a year in Wake Foresters across the country are September, December, March, and June by the Office of Creative Services, Wake Forest dispensing it freely. University, P.O. Box 7205, Winston-Salem, NC 27109-7205. It is sent to alumni, donors, and friends of the 2 A ROUND THE Q UAD University. Periodicals postage paid at Winston-Salem, NC 27109, and additional mailing offices. 36 C LASS N OTES POSTMASTER: Send address changes to Wake Forest Magazine Alumni Records P.O. Box 7227 Winston-Salem, NC 27109-7227. Volume 53, Number 1 September 2005 Copyright 2005 WWW.WFU.EDU Cover illustration by Jessica Koman. Cover photos by Ken Bennett. 22 Bridging the Gap By David Fyten Today’s ever-shrinking world needs good interpreters and translators. Wake Forest trains students to ensure that speaker and listener don’t get mixed messages. P ROFILE 28 Classics Act By David Fyten James Powell, teacher and servant of the University, keeps a low profile but has a big impact. E SSAYS C ONSTANT & T RUE 30 Ignite the Spirit, 32 What is an 63 Character Join the Circle American? Study By Ulrike Wiethaus By Jill Bader (’05) By Kerry M. King (‘85) Native Americans A student’s service trip There’s no mistaking convene to celebrate to Vietnam answers the wit and wisdom their proud—and some questions, but of Willis “Doc” complex—heritage. raises others. Murphrey (’52, JD ’57). Inauguration week University of Chicago. The second symposium, “The Moral Chal- Hatch to be installed as thirteenth lenges of Professional Life,”is President on October 20. scheduled to be moderated by E.J. Dionne, Jr., a columnist with EPRESENTATIVES FROM The Washington Post and a senior RCOLLEGES and universities fellow with the Brookings around the country are expected Institution. to attend the inauguration of During the installation cere- President Nathan O. Hatch next mony, greetings will be delivered month. The installation ceremony by local, state, and federal gov- will take place Thursday, October ernment officials; and speakers 20, at 3 p.m. in Wait Chapel, fol- representing students, faculty, lowed by a reception on Hearn staff, alumni, and higher educa- Plaza. Admission to the ceremony tion. Hatch will be installed by is by invitation only, but the Board of Trustees Chairman L. reception will be open to the Glenn Orr and receive the Wake Forest community. Presidential Chain of Office from Inauguration week activities President Emeritus Thomas K. will begin on Tuesday, October 18, Hearn, Jr. when the Divinity School will On Friday, October 21, Hatch host a community prayer break- will participate in the annual fast for local religious leaders. President’s Weekend programs On Wednesday, October 19, on campus. That night, students two academic symposia featuring will host an “inaugural ball” for leading scholars will be held on Hatch and his wife, Julie, at campus. The first symposium, Lawrence Joel Veterans Memorial “Why the Liberal Arts? Exploring Coliseum that will be open to the the Aims of a University entire community. Education,”is scheduled to be On Saturday, October 22, moderated by Stanley Katz of Hatch will speak at a breakfast Princeton University. Panelists recognizing scholarship recipi- expected to participate include ents and donors. Later that day, Andrew Delbanco, Columbia he will host special guests in the University; Ken Miller, Brown President’s Box at Groves Stadium University; Harry Stout,Yale for the Wake Forest-N.C. State University; and Jean Elshtain, football game. 2WAKE FOREST MAGAZINE D A U Q E H Three named T to President’s staff D N U RESIDENT NATHAN O. O PHATCH has made three R appointments to his staff. Mary A E. Pugel, who worked with Hatch at Notre Dame as his executive assistant for eight years while he was provost, was named senior James Dunn executive assistant. Previously, Pugel had been a senior consult- Divinity School gift ant with Catholic School Man- honors Moyers agement Inc. She has also held Pugel development, communications, IVINITY SCHOOL PROFESSOR and public relations positions DJames M. Dunn and his with not-for-profit organizations wife, Marilyn, have given $100,000 in Seattle and Los Angeles. to establish the Bill and Judith Longtime Wake Forest Moyers Scholar Program in employees Donna K. Gung and honor of their longtime friends. Nancy S. Moore have also joined The gift will provide funding for the President’s Office staff. one divinity student a year to Gung, executive assistant to serve as an intern at the Baptist Gung Hatch, joined the Wake Forest Joint Committee on Religious legal department in 1995 and was Liberty in Washington, D.C. most recently an administrative Dunn, resident professor of assistant to Vice President and Christianity and public policy, General Counsel J. Reid Morgan served as executive director of (’75, JD ’79). the BJC from 1980 to 1999 and Moore, executive assistant to works part-time as president of Pugel, has worked at Wake Forest the organization’s endowment. since 1976 and was most recently Dunn first met Bill Moyers when an assistant to the Presidential they were both students at Moore Search Committee and the Presi- Southwestern Baptist Theological dential Transition Committee. Seminary in Fort Worth,Texas, in From 1984 until 2002, she was the late 1950s. Moyers, a longtime an assistant to now-retired Vice CBS and public television broad- President and Counsel Leon H. caster, received an honorary Corbett (’59, JD ’61). She also degree from Wake Forest in 1970. served until recently as assistant secretary to the Board of Trustees. www.wfu.edu/wowf SEPTEMBER 2005 3 D A U Q E H T an organization’s leader to its D members. A leader must work to N define reality for the organiza- U tion—where it is, where it wants O R to go, and by what it will measure A itself. A leader also must nurture the people of an organization in a holistic manner, because an organ- ization will reach its potential in proportion to the degree that its constituent members achieve their own promise. As well, De Going the leadership, gathered both in- and Pree encourages the constant second mile outside of the academic world. asking of probing questions: Allow me to describe these con- 1. Have we stopped hiring people By Nathan O. Hatch victions, as well as the sources of better than ourselves? their influence. 2. When did I last stop to say This is an excerpt from a speech I have been privileged to know “thank you”? delivered by President Nathan O. Max De Pree, an extraordinary 3. When did I call a customer and Hatch at the University’s Summer leader who is the former CEO ask how we are doing? Leadership Conference on July 8, 2005. of Herman Miller Furniture. I 4. Do I have a nose for stale air? To read the full text of the speech, go to gleaned firsthand his many tal- My second deep conviction http://www.wfu.edu/administration/ ents while serving on a board about leadership is that one must president/ with Max, and I have also found go the second mile to find the his writing about leadership both right people. I have come to this TAKE UP THE MANTLE OF compelling and challenging. Max conclusion from experience, but I leadership at Wake Forest has many great ideas about lead- as a principle it has been best cognizant of the great challenges ership, such as the notion that articulated by James C. Collins that we face together. Exactly you can only focus on so many (in his book Good to Great) and where we need to go is yet to be things at once. He used to carry others. Lawrence A. Bossidy, determined, as is how we get around a three-by-five card with chairman and CEO of Honeywell there. I am committed to moving his stated priorities listed. When International, put it this way: forward, to building a culture that someone in the company asked “At the end of the day, you bet faculty and students increasingly about another problem or issue, on people, not on strategies.” prize, to becoming more fully Max would pull out the card and At every level in higher edu- part of a national conversation, suggest how that person might cation, having the right leaders and to increasing our profile as address the issue at hand. makes all the difference, be it at the school of choice for genera- My first deep conviction about the level of department chair or tions of superb undergraduate leadership derives from the heart- dean, in the areas of admissions and graduate students. beat of De Pree’s writing (in books and placement, in the library and To these ambitions I bring a such as Leadership is an Art and registrar’s office, and in informa- core set of beliefs and commit- Leadership Jazz), which involves tion technology and research ments that inform my approach to the profound responsibility of administration. And the same can 4WAKE FOREST MAGAZINE D A U Q E H be said for athletics, investments, stay pretty much the same.
Load more

Recommended publications
  • Coravin Wines Fine Wine by the Glass
    CORAVIN WINES FINE WINE BY THE GLASS “CORAVIN IS THE MOST TRANSFORMATIONAL AND EXCITING NEW PRODUCT FOR WINE LOVERS THAT HAS BEEN INVENTED IN THE LAST 30+ YEARS – THIS IS A KILLER DEVICE” ROBERT PARKER, JR WINE WRITER & CRITIC WITH A CORAVIN THE OPTIONS ARE ENDLESS, WE CAN NOW POUR A GLASS OF FINE WINE WITHOUT PULLING THE CORK, THEREFORE NOT OXIDISING OR CONTIMINATING THE JUICE INSIDE. THIS ALLOWS US TO OFFER FINE AND RARE WINES BY THE GLASS, OR EVEN SPECIAL PARCELS WE HAVE BEEN LUCKY TO GET OUR HANDS ON. WHITE 125ML 2016/17 Condrieu Les Mandouls, Rhone, Ferraton Pere & Fils 17.00 Jancis Robinson – 17 Points Floral nose, backed up by apricot, peach and a tangy marmalade note. Good zest on the finish. Typically bombastic, but retains balance. 2015 Saint-Aubin 1er Cru ‘En Montceau’ Domaine Marc Colin 18.00 Wine Advocate – 91 Points The palate is well balanced with lemon zest, orange peel and hints of peach all served up with a side order of spice on the finish. Plenty to savour here and the length is impressive. 2012 Chassagne-Montrachet 1er Cru Les Champs Gain, Marc Colin 19.00 Jancis Robinson – 16.5 Points Oak-dominant lime nose, quite powerful. Rich and assertive on the palate, it is concentrated and compact, showing power and vibrancy. Oaky yet mineral, pungent and long. RED 125ML 2015 The Owl & The Dust Devil, Finca Decero, Mendoza, Argentina 11.00 Silver Medal – International Wine Challenge – 93 Points 39% Cabernet Sauvignon, 32% Malbec, 19% Petit Verdot, 10% Tannat Superb single vineyard blend with a silky structure, great balance and structure, an exceptionally rich core provides depth of character and flavour for superb ageing potential.
    [Show full text]
  • Sage Wine List
    SAGE WINE LIST APERITIF Boutique Pastis 8 Tio pepe Dry Fino Spain 9 Seppelt Amontillado Australia 11 BEERS ON TAP 9 4 Pines Kolsh Vale Lager Vale Ale Zierholz Porter Hawthorn Pilsner Apple Thief Cider 2 brothers Kung Foo Rice Larger 10 BOTTLES Corona 9 Coopers Pale Ale 8 James Boags Light 7 SOFT DRINKS 5 SPARKLING WATER 6 P/P FANCY SODAS 8 MOCKTAIL 10 Strawberry & Mint Lemonade MINT COCKTAILS “It is the destiny of mint to be crushed.” Waverley Lewis Root Swedish Maid – Vodka, mint, cucumber, lime juice, white sugar syrup 16 The Dragon – Pisco, mint, lime juice, white sugar syrup 16 Old Cuban – Dark Rum, sparkling wine, mint, lime juice, white sugar syrup, angostura bitters 16 Champagne Julep – Cognac, Champagne, mint, white sugar 18 Port Stinger – Port, Crème de Menthe, mint 16 CLUB COCKTAILS "Recalling certain gentlemen of other days, who made of drinking one of the pleasures of life - not one of its evils; and who whatever they drank, proved able to carry it, keep their heads, and remain gentlemen, even in their cups. Their example is commended to their posterity." Albert Stevens Crockett Mitch Martini – Zubrowka Bison Vodka, peach liqueur, apple juice, passionfruit syrup Recipe by Giovanni Burdi, 1997 16 Clover Club – Gin, raspberry syrup, lemon juice, egg white First published in Thomas Bullock’s The Ideal Bartender, 1917 16 El Floridita Daiquiri – White Rum, Maraschino cherry liqueur, grapefruit & lime Recipe by Constantino Ribalaigua Vert, 1912 16 Espresso Martini – Vodka, Coffee Liqueur, espresso, white sugar syrup Recipe by Dick Bradsell, 1983 16 Fish House Punch – Dark Rum, Cognac, Peach Brandy, lemon juice, sugar syrup, water Recipe by unknown, 1732 16 Manhattan – Rye Whiskey, sweet vermouth, maraschino liqueur, orange bitters Recipe by Dr.
    [Show full text]
  • Wine Awards – by Competition
    Wine Awards – by Competition 2018 North Carolina Fine Wines Silver Medal N/V Two Five Nine Franklin Silver Medal 2017 Bin 17 Chardonnay Bronze Medal 2017 Sauvignon Blanc Bronze Medal 2017 Two Five Nine Dry Rose Bronze Medal 2015 Two Five Nine Tannat Bronze Medal 2014 Yadkin Valley Port 2017 NC Commercial Wine Competition Double Gold Medal 2015 Cabernet Sauvignon Double Gold Medal 2016 Bin 17 Chardonnay Gold Medal 2013 Two Five Nine Tannat Gold Medal 2016 Sauvignon Blanc Silver Medal 2016 Yadkin Valley Riesling Silver Medal 2016 Dry Rose Silver Medal 2015 Cabernet Franc 2017 James Suckling Points Awarded 90 Points 2006 Yadkin Valley Port 91 Points 2013 Two Five Nine Tannat 2017 Indy International Wine Competition Gold Medal 2016 Yadkin Valley Riesling Gold Medal 2013 Two Five Nine Tannat Gold Medal 2006 Yadkin Valley Port Silver Medal 2016 Bin 17 Chardonnay 2017 Finger Lakes International Wine Competition Silver Medal 2016 Dry Rose Bronze Medal 2016 Bin 17 Chardonnay Bronze Medal 2016 Sauvignon Blanc Bronze Medal 2014 Cabernet Sauvignon Bronze Medal 2015 Estate Chardonnay 2017 North Carolina Fine Wines Bronze Award 2014 Estate Chardonnay Case Award 2013 Two Five Nine Tannat Best Dessert/Port Vinifera 2006 Yadkin Valley Port 2016 NC Commercial Wine Competition Gold Medal 2013 Two Five Nine Tannat Gold Medal 2013 Two Five Nine Malbec Gold Medal 2015 Sauvignon Blanc Gold Medal 2015 Bin 17 Chardonnay Silver Medal 2014 Estate Chardonnay 2016 Mid-Atlantic Southeastern Wine Competition Gold Medal 2013 Two Five Nine Tannat Gold Medal 2015 Yadkin
    [Show full text]
  • 0 Reducing Energy Consumption At
    REDUCING ENERGY CONSUMPTION AT NORTH CAROLINA WINERIES: A CASE STUDY OF SHADOW SPRINGS VINEYARDS AND WINDSOR RUN CELLARS by Kayla DeCarr __________________________________ Dr. Timothy L. Johnson, Adviser April 2015 Masters project proposal submitted in partial fulfillment of the requirements for the Master of Environmental Management degree in the Nicholas School of the Environment of Duke University 0 Table of Contents Executive Summary ...................................................................................................................................... i Introduction .................................................................................................................................................. 1 Background on Energy and the Wine Industry ....................................................................................... 1 Project Overview ...................................................................................................................................... 2 Site Description ........................................................................................................................................ 3 Shadow Springs Vineyard .................................................................................................................... 3 Windsor Run Cellars ............................................................................................................................. 3 Baseline Energy Use ....................................................................................................................................
    [Show full text]
  • Rye Scotch Gin Brandy Cognac Armagnac Whiskey Rum Tequila
    Bourbon Whiskey Scotch Amaro BLACK DIRT 4 YEAR + 12 AKASHI JAPAN 12 BANK NOTE 5 YEAR*** 11 APEROL 11 BLANTON’S 16 BARRELL INFINITY 14 CADENHEAD MILTONDUFF 11Y 22 BERTO RED BITTER 11 BULLEIT 11 BARRELL WIEMER RIESLING 19 CAOL ILA 18 CAFFO RED BITTER 10 EAGLE RARE 13 DEL BAC SINGLE MALT 18 DEANSTON 12 YEAR 13 CIOCIARO 10 ELIJAH CRAIG 12 YEAR BP 13 DRY FLY TRITICALE 12 DEWAR’S 12 YEAR 12 CYNAR 11 ELIJAH CRAIG SMALL BATCH 12 DRY FLY WHEAT 12 JW BLACK 12 FACCIA BRUTTO APERITIVO 11 FLX DISTILLING + 11 FORTY CREEK BARREL SELECT 11 TALISKER DISTILLERS ED. 19 FACCIA BRUTTO FERNET 11 FOUR ROSES SINGLE BARREL 12 FLX DISTILLING POT STILL 12 FERNET BRANCA 11 FOUR ROSES YELLOW *** 11 FLX DISTILLING MACS BL. 11 GRAND POPPY 10 HANCOCK RESERVE 12 GEORGE DICKEL 12 Gin GULCH FERNET 11 HILLROCK SOLERA 17 JACK DANIELS 12 BARR HILL AGED 14 J. RIEGER CAFFE 11 IRON SMOKE + 11 JAMESON 12 HENDRICK’S 12 QUAGLIA FERNET 10 JOHNNY DRUM 11 J RIEGER’S KANSAS CITY 10 LOCKHOUSE BARREL AGED 12 VECCHIO DEL CAPO 10 KNOB CREEK 9 YEAR 12 LEOPOLD BROS. AMERICAN 10 LOCKHOUSE SAKURA 12 KOVAL 11 LITTLE BOOK 18 MCKENZIE RESERVE 12 LEOPOLD BROS 4 YEAR 11 NIKKA COFFEY MALT 16 OLD HOME DISTILLERS 11 Vermouth 8 MAKER’S MARK 12 NIKKA FROM THE BARREL 15 PLYMOUTH 12 DOLIN DRY DOLIN BLANC 8 NOAHS MILL 12 NIKKA MIYAGIKYO SINGLE MALT 18 SENECA DRUMS + 12 COCCHI DI TORINO 8 OLD FORESTER 12 NIKKA TAKETSURU PURE MALT 16 BRECKENRIDGE*** 11 8 PINHOOK 12 NIKKA YOICHI SINGLE MALT 15 ST.
    [Show full text]
  • Vya Vermouth Manhattan Cocktail Recipe Library
    MANHATTAN COCKTAILS The Manhattan From its unique history, taste, creative versatility and more – the Manhattan is the most enduring and riffable classic of all time. Vya Sweet Vermouth Balanced Aromatic Rich Vya Vermouth is made A blend of herbs heightens the Viscosity and nuance in like a fine wine. Each sensory experience. Ginger, the base wines of Tinta component is carefully cinnamon, cardamom, nutmeg, Roriz, Orange Muscat, selected in the quest and clove, among others, create and dry white make Vya for the perfect balance multiple dimensions and avenues the only vermouth to of bitter and sweet. for pairing. have a fine wine base. Find out more at www.vya.com Awarded “Best” Vermouth at IWC 2017 In 2017, Vya Sweet Vermouth was honored with the Vermouth Trophy at the International Wine Challenge (IWC) in London, an award which highlights its recipient as the best of all vermouths at the competition. At the IWC, wines of all varietals, regions, and styles are blind taste-tested and recognized accordingly during two stages of judging. From there, gold medal recipients go on to compete for the competition’s prestigious trophy medals. Only a single gold medal winner can be awarded a designated trophy medal, earning it the reputation of being the best in that category. CLASSIC 50/50 MANHATTAN 1 1/2 oz. Vya Sweet Vermouth 1 1/2 oz. Rye whiskey Garnish: Brandied cherry Preparation: Add ingredients to mixing glass with ice. Stir, strain into glassware and garnish. CLASSIC MANHATTAN 2 oz. Rye whiskey 1 oz. Vya Sweet Vermouth 3-5 dashes Angostura Bitters Garnish: Brandied cherry Preparation: Stir, strain into chilled coupe.
    [Show full text]
  • Winegrape Grower's
    The North Carolina Winegrape Grower’s Guide Click here for ADA-compliant book 1. Introduction 2. Cost and Investment Analysis of Chardonnay (Vitis Vinifera) Wine- grapes in North Carolina 3. Choice of Varieties 4. Vineyard Site Selection 5. Vineyard Establishment 6. Pruning and Training 7. Canopy Management 8. Pest Management 9. Vine Nutrition 10. Grapevine Water Relations and Vineyard Irrigation 11. Spring Frost Control 12. Crop Prediction Authors and Contact Information Glossary Editor E. Barclay Poling Professor and Small Fruit Specialist, Department of Horticultural Science, North Carolina State University, Raleigh, NC Authors Amy-Lynn Albertson (Chapter 3) Davidson County Extension Agent, Lexington, NC R. Andy Allen (Chapter 3 and 4) Extension Viticulturist, Institute for Continental Climate Viticulture and Enology, University of Missouri, Columbia, MO Ryan Boyles (Chapter 4) State Climatologist and Director, State Climate Office (SCO) of North Carolina, Raleigh, NC Carlos E. Carpio (Chapters 2 and 4) Assistant Professor, Department of Applied Economics and Statistics, Clemson University, Clemson, SC Jean Harrison (Chapter 8) Yancey County Extension Agent, Burnsville, NC Wayne E. Mitchem (Chapter 8) Horticulture Extension Associate, North Carolina State University, Raleigh, NC E. Barclay Poling (Chapters 1, 2, 3, 4, and 11) Professor and Small Fruit Specialist, North Carolina State University, Raleigh, NC Charles D. Safley (Chapter 2) Professor and Extension Economist, North Carolina State University, Raleigh, NC Turner B. Sutton (Chapter 8) Plant Pathology Professor, North Carolina State University, Raleigh, NC Tony K. Wolf (Chapters 5, 6, 7, 9, 10, and 12) Director, Alson H. Smith Jr. Agricultural Research and Extension Center, Winchester, VA Copies of this book may be ordered from Publications Office, Department of Communication Services, Campus Box 7603, NC State University, Raleigh, NC 27695-7603 Price: $20.
    [Show full text]
  • Vinintell November 2015, Issue 26
    VININTELL November 2015, Issue 26 Virginia North Carolina South Carolina COUNTRY PROFILES US States of North Carolina, South Carolina & Virginia COUNTRY PROFILES USA Country Profiles is an integral part of the South African wine industry’s business intel- ligence. Based on this, SAWIS has decided to compile, in collaboration with WOSA, a number of country profiles to assist exporters. These profiles cover a wide range of topics, including background to marketing thoughts and topics for strategic, tactical and operational decisionmaking. The comprehensive profile is available on the SAWIS website. CONTENTS 1. INTRODUCTION .......................................................................................................... 3 2. DEMOGRAPHICS ....................................................................................................... 5 3. GOVERNMENT ......................................................................................................... 13 4. ECONOMIC SITUATION ............................................................................................ 13 5. AGRICULTURE .......................................................................................................... 15 6. WINE INDUSTRY ....................................................................................................... 16 7. CONCLUSION ........................................................................................................... 23 2 1. INTRODUCTION were the first to cultivate a native American grape variety, the Scuppernong,
    [Show full text]
  • Signature Cocktails
    SIGNATURE COCKTAILS THE SIGNATURE “ELMO COLA” mix a glass-bottled Coke or Diet Coke with our very own St. Elmo Whiskey. Traditionally distilled straight bourbon, infused with natural dark cherry and bourbon vanilla beans. Served with our famous drunken cherries I 15 INFUSION SHOT (a perfect way to finish your Coke) I 12 JOURNEYMAN MANHATTAN classic cocktail made with our very own Huse Culinary private selection of Journeyman Rye coupled with a bit of sweet vermouth and a dash of orange bitters I 15 POP’S OLD FASHIONED Knob Creek Rye is the core of this drink combined with Jerry Thomas bitters giving this cocktail a taste of dried fruit, finished with orange peel and a light hint of Angostura bark I 14 ANGEL’S SHARE Buffalo Trace bourbon, Domaine de Canton ginger liqueur, Journeyman OCG apple cider liqueur, and lemon, topped with sparkling wine I 13 THE MULES ELMO made with our own St. Elmo whiskey I 15 REYKA traditional, made with Reyka vodka I 11 BRAMBLE black raspberry vodka mule I 12 HERB YOUR ENTHUSIASM Tito’s Handmade vodka, fresh basil, rosemary syrup, lime I 12 FRENCH 75 classic French cocktail first made famous in Paris’ “Harry’s Bar”, Malfy gin, St. Germaine, and lemon, topped with sparkling wine I 12 LIQUID LOVE AFFAIR Stoli Vanilla, passionfruit and pineapple, topped with sparkling wine I 12 LEMONDROP Infuse Spirits lemon vodka, Luxardo Lemoncello, lemon juice I 12 RANCH WATER Hiatus reposado, lime, Topo Chico I 15 BEER SELECTIONS DRAFT QUAFF ON! & HUSE CULINARY THEODORE HOPS IPA Nashville, IN BELL’S OBERON WHEAT ALE Comstock,
    [Show full text]
  • St. Martin's Paperbacks
    St. Martin’s Paperbacks April 2012 RETRIBUTION Sherrilyn Kenyon #1 New York Times bestselling author Sherrilyn Kenyon returns to the world of the Dark-Hunters, where predators are the prey. Prepare to be seduced. KEY SELLING POINTS: • Sherrilyn has a fantastic bestseller track. Fifteen of her recent books have hit #1. In hardcover Retribution debuted on the New York Times list at #4 , Wall Street Journal list at #6 and the In mass market Something Blue debuted on the New York Times USA Today list at #12. list at #10 and stayed on for 10 weeks. The mass market edition • The first two books in her new young adult series, Infinity of Something Borrowed movie tie-in hit #2 on the New York Times and Invincible, are both multi-week New York Times bestsellers. list and stayed on for 11 weeks. The second book, Invincible, debuted at #1! • Emily Giffin has become the biggest author of women’s fiction • The mass market reprint of No Mercy was on the New York today, outselling Jennifer Weiner, Sophie Kinsella and Lauren Times bestseller list for four weeks and peaked at #22. Before Weisberger. that, the mass market reprint of Bad Moon Rising was on the • In hardcover, Heart of the Matter debuted at #2 on the list for four weeks, and peaked at #15! ISBN-13: 978-0-312-54660-1 New York Times bestseller list, and remained on the list for 13 straight weeks. It was also on the Wall Street Journal list, PRICE: $7.99/$9.99 Can. • Sherrilyn’s online media presence is amazing and constantly growing.
    [Show full text]
  • The Napa Valley Wine Industry
    The Napa Valley Wine Industry The Napa Valley Wine Industry: The Organization of Excellence By Ian Malcolm Taplin The Napa Valley Wine Industry: The Organization of Excellence By Ian Malcolm Taplin This book first published 2021 Cambridge Scholars Publishing Lady Stephenson Library, Newcastle upon Tyne, NE6 2PA, UK British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Copyright © 2021 by Ian Malcolm Taplin All rights for this book reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. ISBN (10): 1-5275-6970-5 ISBN (13): 978-1-5275-6970-6 To the memory of my parents, without whose support and encouragement early in my life, none of what follows would have been possible TABLE OF CONTENTS List of Illustrations .................................................................................. viii Preface ........................................................................................................ x Introduction ................................................................................................ 1 Chapter One .............................................................................................. 24 Wine Origins: Culture, Markets and Institutions Chapter Two ............................................................................................. 46 Missionaries
    [Show full text]
  • R-10768 109326 Yadkin Tourism.Indd
    www.visityadkin.com 1/17 80.31.05 W 36.15.45 N GPS: Shore Access Park Access Shore 1-877-4Yadkin GPS: N 36.05.56 W 80.30.98 W 36.05.56 N GPS: Huntsville Access Park Access Huntsville GPS: N 36.12.95 W 80.26.02 W 36.12.95 N GPS: www.goyadkinvalley.com Donnaha Access Park Access Donnaha www.yvgf.com GPS: N 36.16.18 W 80.43.23 W 36.16.18 N GPS: www.yadkinarts.org Shoals Access Park Access Shoals www.yvwt.com Canoeing & Tubing & Canoeing Yadkin Yadkin www.civilwartrails.org - Yadkin River Trail - - Trail River Yadkin - www.visitncwine.com of of www.visitnc.com (336) 699-3758 or 800-219-0546 or 699-3758 (336) Flavors Flavors www.yadkinchamber.org 6136 Aquilla Creek Road • East Bend, NC 27018 NC Bend, East • Road Creek Aquilla 6136 www.visityadkinville.com Aquilla Creek Wine Tours Wine Creek Aquilla the the Related Links Related Things to Do to Things Savor Savor www.visityadkin.com Tapestry No. 1029 No. Tapestry e, Half Moon Rose’, Magdalena Rose’, Merlot, Merlot, Rose’, Magdalena Rose’, Moon Half e, Tramine Riesling, Dry erings Off can enjoy view of the countryside year round. year countryside the of view enjoy can well as on the wrap-around porch and large concrete patio outside, you you outside, patio concrete large and porch wrap-around the on as well For an up to date calendar of events visit: events of calendar date to up an For winery located on the Swan Creek Trail.
    [Show full text]