2011 Wof Bios
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04/30/2018 Daily Program Listing II 03/04/2018 Page 1 of 120
Daily Program Listing II 43.1 Date: 03/04/2018 04/01/2018 - 04/30/2018 Page 1 of 120 Sun, Apr 01, 2018 Title Start Subtitle Distrib Stereo Cap AS2 Episode 00:00:01 Closer to Truth EPS (S) (CC) N/A #1613H Marvin Minsky: Like No Other One of artificial intelligence's legendary pioneers, Marvin Minsky, recently died. With this tribute, we celebrate his penetrating analysis of brains, minds, AI, religion and God. 00:30:00 American Forum NETA (S) (CC) N/A #318H Crossing President Trump Former Acting U.S. Attorney General SALLY YATES on her clash with President Donald J. Trump, the Russia investigation, and the risks of rolling back criminal justice reform. 01:00:00 Speakeasy APTEX (S) (CC) N/A #301H Jimmie Vaughan and Gary Clark Jr. Grammy Award winner Gary Clark Jr. is joined by four-time Grammy Award winner Jimmie Vaughan at New York City's Iridium for a taping of the intimate conversation series "Speakeasy." Clark has been called "The Chosen One" by Rolling Stone and has been hailed as a major talent by icons including the Rolling Stones, Sheryl Crow, and Paul McCartney. He has leant his unique blend of rock, R&B, blues, soul, and pop to multiple soundtracks including the acclaimed movie "12 Years a Slave." Vaughan has been regarded by Guitar Player magazine as "a living legend" and is one of the most respected guitarists in the world of popular music. With the Famous Thunderbirds, he spearheaded the current blues revival and has earned the admiration of B.B. -
Franklin Becker
Franklin Becker Chef Franklin Becker is the Co-Founder and Chief Culinary Officer at Hungryroot. A graduate of the Culinary Institute of America, Chef Becker has worked in some of the country’s best kitchens. Most recently, Becker served as co-founding partner of Little Beet and Little Beet Table, as well as Culinary Director for all of Aurify brands. Prior, Becker was Corporate Executive Chef of the EMM Group (Abe & Arthurs, Lexington Brass, and Catch). In addition, Becker worked for New York’s Midtown mainstay, Brasserie, Starr Restaurant Group, Grand Hospitality, and Capitale. In 2013, Becker was invited to compete in Bravo’s Top Chef Masters. He’s a regular on television and has appeared on Iron Chef America, The Today Show, Dr. Oz, The Rachel Ray Show, Beat Bobby Flay as a judge, and more, and is the author of three cookbooks: Eat & Beat Diabetes, The Diabetic Chef, and most recently, Good Fat Cooking. Throughout his career, Becker has received glowing reviews from such acclaimed critics as Gael Greene of New York Magazine, William Grimes of The New York Times, who BUILDING BRANDS TO THEIR BOILING POINT wrote that Becker has “a talent for delivering big, punchy flavors,” and while Becker was at Capitale in 2003, Esquire’s John Mariani named it “Best New Restaurant in America.” In his spare time, Becker works extensively with charities. Near and dear to his heart are autism related causes. Becker is the Chairman of the Board of Pop Earth, has worked closely with Autism Speaks, and has helped to raise more than $14 million dollars for various autism charities. -
03/31/2018 Daily Program Listing II 02/05/2018 Page 1 of 124 Start Title Thu, Mar 01, 2018 Subtitle Ster
Daily Program Listing II 43.1 Date: 02/05/2018 03/01/2018 - 03/31/2018 Page 1 of 124 Thu, Mar 01, 2018 Title Start Subtitle Distrib Stereo Cap AS2 Episode 00:00:01 Great Decisions In Foreign Policy NETA (S) (CC) N/A #903H China: The New Silk Road China is the second largest economy in the world, and it's expected to bump the U.S. out of the top rank in less than a decade. Beijing is increasingly looking beyond China's borders, toward investment in Asia and across the world. What does China's massive One Belt One Road initiative mean for America? 00:30:00 In Good Shape - The Health Show WNVC (S) (CC) N/A #508H 01:00:00 The Lowertown Line. APTEX (S) (CC) N/A #124H Bruise Violet 01:30:00 Songs at the Center APTEX (S) (CC) N/A #110H Artists: Tim Easton, Talisha Holmes, Nathan Bell, Mark Brinkman, and hosted by songwriter Eric Gnezda. Tim Easton was nominated twice in the 9th Annual Independent Music Awards, including for Best Americana Song. Originally from Akron, he is now based in Nashville. He tours worldwide. He recently re-released his first album, Special 20, on vinyl. He sings "Elmore James." Talisha Holmes is known for her intimacy and energy as a performer. She has opened for Dwele, John Legend, Styx, Stephanie Mills, Ohio Players and others. With an eclectic style fusing jazz, blues, folk, rock and choral music, Talisha performs regularly with the Columbus Jazz Orchestra. She sings "Follow Me." Nathan Bell composed the music for The Day After Stonewall Died, a movie that was awarded first prize at the 2014 Cannes Short Film Festival. -
Diving Into the Authentic Spain
Diving into the authentic Spain 6 days / 5 nights Spain Be surprised … By Madrid, its nobility of the facades, the wide avenues drawn between two giant squares, the prestigious monuments, the churches laden with gold. Clearly, the royal style imposes its codes and its beautiful manners. Then by Costa del Sol with its places full of history, the Arab- Andalusian culture, the music that carries us away, the beach rosaries. It is Andalusia!! CountryNameSpain Day 1 Madrid Pick up at Madrid Barajas Welcome Cocktail Time to unpack Day 1 International Airport in the morning at your hotel and to refresh o Afternoon – Discovering Madrid The first afternoon of your trip starts with a highlights tour of the Spanish capital going from its more emblematic locations like the well-known Castellana Avenue, Cibeles square, Retiro park to the new quarter called Madrid Rio. The Tour will finish with an exclusive visit of the Royal Palace, a real jewel of Madrid which is the largest one in western Europe and still used by the Spanish Crown in Official Receptions, Presentation of Credentials and Official Events, such as State Meetings. At the end of the tour, a drink will be served on a city center Rooftop to enjoy an outstanding view on the city. o Typical Dinner Dinner served in one of the most traditional restaurants located in the heart of Madrid. Over the last decades it has kept the authenticity of the traditional Spanish cuisine with a typical decoration and converted it into an excellent address in Madrid. Overnight at the hotel CountryNameSpain Day 2 Madrid Breakfast at the hotel Day 2 o Discover the heart of Madrid Madrid of “the Austrian district” is the name given to Madrid at the time when the Habsburg dynasty reigned in Spain . -
Wichita's Premier Catering Company
Wichita’s Premier Catering Company Every detail. Every moment. Every time. Call us at 316.500.3245 or email us at [email protected] 6147 E 13th St, Wichita KS 67208 It’s Your Party, Let LaVela Do the Work With more than 50 years of combined hospitality and event planning, owner, Judah Craig, and his staff fashion memorable experiences. Chef Mikey Rosenberg and Sous Chef Jeremiah Harvey bring a creative mindset that ensures a memorable event without busting your budget. Our Sales Manager, Melissa Martin, heads the LaVela team from the first venue tour, through every consultation, to the end of your event. She holds over 12 years of catering & event planning expertise to help “WOW” your guests. Her personal motto of “good times with good food” dovetail with ours. We have a simple philosophy. Be flexible enough to handle most circumstances while providing sufficient structure to guide the host to an enjoyable and flawless event. Thank you for your consideration, Judah L. Craig 2 All About That Breakfast The Donut Wall & Coffee Bar…$6 Assorted Donuts Ring served with Hot Coffee and Il Primo Cold Brew Creamer, Sugar, and 3 Flavor Pumps; Mocha, Vanilla, & Caramel Continental…$8 Choice of Pastry: Assorted Muffins, Bagels with Cream Cheese, or Cinnamon Rolls A Fresh Fruit Salad with a Honey Poppyseed Dressing or a Cointreau Dip Traditional…$11 Scrambled Eggs, Bacon or Sausage Links, Skillet Potatoes, Choice of Bread and a Mixed Fruit Bowl The Morning Charcuterie Board…$13 Mini Quiche Bites, Brie in a Puff Pastry, Fresh Sliced Fruits, Sliced -
JAMES BEARD FOUNDATION ANNOUNCES 2020 NOMINEES Media and Restaurant & Chef Awards Details Also Announced
For Immediate Release May 4, 2020 Media Contact Mary Blanton Ogushwitz / John Roth Magrino 212 957 3005 [email protected] [email protected] JAMES BEARD FOUNDATION ANNOUNCES 2020 NOMINEES Media and Restaurant & Chef Awards Details Also Announced NEW YORK, NY (May 4, 2020) – The James Beard Foundation is proud to announce the nominees for the 2020 James Beard Awards presented by Capital One. The nominees were announced today on what would have been the 30th Anniversary James Beard Awards in Chicago. Over the past few months COVID-19 has upended the restaurant community in every facet. During this time the Foundation has turned its attention to supporting the relief and rebuild efforts, postponing Awards activities to instead focus on the James Beard Foundation Food and Beverage Industry Relief Fund, which to date has disbursed more than $4 million to independent, locally owned restaurants around the country. After consultation with the chefs and restaurateurs across the country, the Foundation decided to announce the 2020 nominees and honorees, and set the dates for this year’s remaining Awards events, which recognize the work done in 2019. The announcement was livestreamed via the Foundation’s Twitter account and co-hosted by VISIT PHILADELPHIA President and CEO Jeff Guaracino and Clare Reichenbach, CEO of the James Beard Foundation. As the original nominee announcement was set to take place in Philadelphia, the Foundation shared the virtual stage with several others from the great city, including Mayor Jim Kenney, Philadelphia’s Kalaya Thai Kitchen chef and owner, Chutatip “Nok” Suntaranon, and Jamila Robinson, 2020 Journalism Awards Committee Vice Chair and Food Editor of The Philadelphia Inquirer. -
Digital Gastronomy & Hospitality Startup Forum
DIGITAL GASTRONOMY & HOSPITALITY STARTUP FORUM WE ARE ON THE LOOKOUT FOR STARTUPS THAT ARE REVOLUTIONIZING THE GASTRONOMY AND HORECA SECTORS! OBJECTIVE HIP 2019 - Horeca Professional Expo is a gathering at IFEMA in Madrid (February 18th – 20th 2019) dedicated to innovation, digital transformation and emerging trends in the hospitality and food service industries (HORECA) where LABe - Digital Gastronomy Lab, an initiative by Basque Culinary Center will host the Digital Gastronomy & Hospitality Startup Forum: a showcase for synergizing and networking with a global, yet specialized, audience, including business leaders, potential partners and investors, and young entrepreneurs. This forum is looking for disruptive and emerging projects that will impact both the back and front-offices of gastronomy and hospitality in the future: technology like big data, data analysis, artificial intelligence, IoT, robotics and other new equipment, automation, 3D-printing of food and other products, blockchain, mixed reality, etc. If you’ve got innovative solutions, here is your opportunity to present your project to the sector’s leading companies, potential partners and specialized investors. MAIN AREAS/ SECTORS 1 VIRTUAL AND AUGMENTED REALITY 2 INDOOR FARMING 3 3D FOOD PRINTING 4 IOT 5 CUSTOMER EXPERIENCE Accessories, music, services, personalized gastronomy 6 DISTRIBUTION, LOGISTICS AND TRACEABILITY 7 FOOD DELIVERY & ON DEMAND 8 GASTRO-TOURISM 9 SMART RESTAURANTS management, operations, inventory, suppliers, waste management, business intelligence, energy efficiency, personnel training, marketing, finance, customer knowledge & management 10 MOBILE & CONNECTIVITY platforms, browsing, orders, reservations, payments, loyalty 11 INNOVATIVE KITCHEN AND DINING ROOM MACHINERY AND EQUIPMENT WHO CAN PARTICIPATE? If you are a startup, an entrepreneur or a technology center and you have innovative solutions for one of the above-mentioned sectors and/or technologies, you can participate in the Digital Gastronomy & Hospitality Startup Forum by LABe - Digital Gastronomy Lab. -
The Culinary Institute of America at Greystone Napa Valley, California
Presents 13th Annual Worlds of Flavor International Conference & Festival JAPAN: FLAVORS OF CULTURE From Sushi and Soba to Kaiseki, A Global Celebration of Tradition, Art, and Exchange November 4-6, 2010 The Culinary Institute of America at Greystone Napa Valley, California PRESENTERS & GUEST CHEFS BIOS TARO ABE is the second generation chef of Washoku OTAFUKU, a restaurant that specializes in the regional cuisine of Akita, including ―Kiritanpo,‖ a unique rice pot dish. Chef Abe’s cuisine is representative of this Northern Japan region that is famous for rice farming and sake brewing along with other agriculture, fishing, and forestry. (Akita, Japan) ELIZABETH ANDOH is an American writer and lecturer specializing in Japanese food and culture. She owns and operates ―A Taste of Culture,‖ a culinary arts program in Tokyo and Osaka. Ms. Andoh is the only non-Japanese member of the prestigious Japan Food Journalists Association and also contributes to American publications, such as the New York Times. As a lecturer on historical and cultural aspects of Japanese society and cuisine, she conducts workshops and speaks frequently to industry and general-interest audiences on both sides of the Pacific. Her 2005 cookbook, Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press) won an IACP Jane Grigson award for distinguished scholarship, and was nominated for a James Beard Foundation award. 2010 Worlds of Flavor Presenter & Guest Chef Biographies Updated August 30, 2010 | Page 1 of 21 Ms. Andoh’s new cookbook, KANSHA: Celebrating Japan’s Vegan & Vegetarian Traditions, will be released by Ten Speed Press on October 19, 2010. Ms. -
Jan Term Speakers Art in the Garden
Wednesday, January 29, 2014 • Vol. 7 Issue 24 26,000 copies Independent, locally owned and operated! delivered bi-weekly to Lamorinda homes & businesses www.lamorindaweekly.com • 925.377.0977 FREE Jon Wake, 11, waits ‘not so patiently’ for his grandmother in Lafayette while brother, Jeff, and father, Dan, check their iPhones. Photo Jennifer Wake By Amanda Kuehn he first iPhone made its debut Jan. 9, 2007. We use them in our cars and at restaurants, for work and at Saint Mary’s College, shared some interesting insights Seven years later, over nine million iPhones on vacation. With the ability to find friends online and on the issue. When asked how she saw recent technology Twere sold in the first weekend alone after the re- take the Internet just about anywhere, is it possible that effecting today’s culture, Rigsby commented that “social lease of the iPhone 5S, according to businessweek.com. we are missing out on real connection with each other? relationships develop around technology.” Change hap- Smartphones and their apps follow us everywhere – to Maybe even with ourselves? pens fast because technology itself advances so quickly. grocery stores, soccer games, school, the movie theater. Ellen Rigsby, associate professor of communications ... continued on page A12 Quote of the Week: Advertising “I heard someone once say www.66crestavenue.comEarly Spring Market www.29lavuelta.com that in your first 30 years, you learn what you need to know; Brings no rain but during the next 30 years you lots of buyers. do what you’re good at and the rest of your life you do Please call for a what you love. -
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In the wake of Ferguson, U.N. condemns U.S. racism pages 6 – 8 September 4, 2014 | Vol. 5 No. 21 Milwaukee’s major food groups Three locally owned restaurant groups spice up dining scene page 23 4 Legally challenged 10 Does gender matter? 14 Sam heads to Dallas 22 Saving face 26 Ready to pour? Appeals court justices grill Leading an uncharted Cut by the St. Louis Rams, Long-acting cosmetic Wisconsinites love their anti-equality lawyers on political path, two women the NFL’s first out gay filler turns back time by brew, and there’s no Wisconsin’s and Indiana’s top the state’s fall election player is picked up by the replacing facial volume better time to enjoy it gay marriage bans. ballot or the first time. Cowboys’ practice squad. lost to aging. than Okwwtoberfest. 2 WISCONSINGAZETTE.COM | September 4, 2014 News with a twist WiGWAG By Lisa Neff, Matthew Reddin, Louis Weisberg GNOME GATE of the time — than other country into Miami, Missouri, Nugent said liber- TV before well before the center are given specialized The Socialist Party of women. and prosecutors als should be held respon- masses. treatment, including private Austria says about 400 believe he may have sible because they keep rooms and additional food, garden gnomes placed WITH FRIENDS LIKE had a hand in orga- “repeating the nonsense CLAss OF 2018 when they’re believed to be ahead of elections in THAT... nizing the transport of 10 that more ‘reasonable’ gun Beloit College in late pregnant, and experts say western Austria went Florida Gov. -
Tokyo Conclusions
CONCLUSIONS OF TOKYO MEETING G9 – ADVISORY BOARD OF BASQUE CULINARY CENTER Last year, in our meeting held in Lima, Peru in september, 2011, we decided that the next meeting would be held in Tokyo, Japan. It has been an honor to be here, to recognize the suffering of the people and to have had the opportunity to Visit the farmers and producers affected by the earthquake and tsunami that deVastated Japan on march 11, 2011. Next Steps of the Council We have spent September 23 and 24, 2012, discussing a wide range of issues, which, to our understanding, could be the keys in the education process for the Basque Culinary education program as well as to any other culinary curriculums. In our sessions, we thought about and adopted a series of guidelines which will be important for the future deVelopment of the Council. G9, the name this AdVisory Council of the Basque Culinary Center is also known, has, as fundamental mission to help the Basque Cuinary Center in its strategies, contents and training practices. Basque Culinary Center is an uniVersity and reserach institution that wants to be a pioneer in the field of gastronomy. The BCC, following the line of contemporary cooks, will share this knowledge with the educational insitutions of the whole world which wish to do so. In the session held in Tokyo we analysed and workd on the map of contents and subjects that the Basque Culinary Center teachs. We identified 5 areas of analysis which influence the task of contemporary cook and which could be taken into account in their education (see annex) 1) Social changes occured; 2) EVolution of high cuisine during the last 50 years; 3) Intredisciplinarity in the work of the cook; 4) Relation between the cook and the society; 5) Influence of new Technologies of information and Communications During all this year we will work in order to contextualize and identify all the culinary moVements and tendencies from the 1960 up to today, taking NouVelle Cuisine as starting point. -
The Persistence of the Andalusian Identity in Rabat, Morocco
University of Pennsylvania ScholarlyCommons Publicly Accessible Penn Dissertations 1995 The Persistence of the Andalusian Identity in Rabat, Morocco Beebe Bahrami University of Pennsylvania, [email protected] Follow this and additional works at: https://repository.upenn.edu/edissertations Part of the Ethnic Studies Commons, European History Commons, Islamic World and Near East History Commons, Social and Cultural Anthropology Commons, and the Sociology Commons Recommended Citation Bahrami, Beebe, "The Persistence of the Andalusian Identity in Rabat, Morocco" (1995). Publicly Accessible Penn Dissertations. 1176. https://repository.upenn.edu/edissertations/1176 This paper is posted at ScholarlyCommons. https://repository.upenn.edu/edissertations/1176 For more information, please contact [email protected]. The Persistence of the Andalusian Identity in Rabat, Morocco Abstract This thesis investigates the problem of how an historical identity persists within a community in Rabat, Morocco, that traces its ancestry to Spain. Called Andalusians, these Moroccans are descended from Spanish Muslims who were first forced to convert to Christianity after 1492, and were expelled from the Iberian peninsula in the early seventeenth century. I conducted both ethnographic and historical archival research among Rabati Andalusian families. There are four main reasons for the persistence of the Andalusian identity in spite of the strong acculturative forces of religion, language, and culture in Moroccan society. First, the presence of a strong historical continuity of the Andalusian heritage in North Africa has provided a dominant history into which the exiled communities could integrate themselves. Second, the predominant practice of endogamy, as well as other social practices, reinforces an intergenerational continuity among Rabati Andalusians. Third, the Andalusian identity is a single identity that has a complex range of sociocultural contexts in which it is both meaningful and flexible.