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Breakfast Menu
BREAKFAST MENU Available 6:30 AM – 11 AM. Please call “In-Room Dining” to place your order. A hospitality fee of 23% and $6 delivery charge will be added to your check. OJAI VALLEY BREAKFAST ..............................................33 Two eggs any style with valley style breakfast potatoes, choice of country ham, sausage or applewood smoked bacon, choice of toast, fresh juice or milk, and coffee or tea HEALTHY START BREAKFAST .........................................30 Egg whites with sautéed greens, sliced hass avocado, sprouts, heirloom tomato, cottage cheese, fresh juice or milk, and coffee or tea CONTINENTAL BREAKFAST ............................................28 Assorted baked breakfast pastries with fruit preserves, seasonal sliced fruit, fresh juice or milk, and coffee or tea WAFFLES, PANCAKES & FRENCH TOAST CHALLAH BREAD FRENCH TOAST ...................................20 House made preserves, lemon whipped mascarpone, warm maple syrup MALT AND VANILLA WAFFLE ..........................................18 Honey pecan butter, fresh berries, whipped cream, warm maple syrup BUTTERMILK PANCAKES ...............................................18 Choice of strawberry, blueberry or chocolate chip, warm maple syrup SPECIALTIES SMOKED SALMON AND TOASTED BAGEL ..........................19 Toasted everything bagel, cream cheese, capers, sliced red onions, tomatoes, hard boiled egg THREE EGG OR EGG WHITE OMELET ...............................22 Choice of three items: ham, bacon, chorizo, spinach, bell pepper, onion, tomato, mushroom, cheddar -
Issue 15 Inspired by L.A
OTIS COLLEGE OF ART AND DESIGN MAGAZINE SPRING 2014 in this issue: 04 - ALUMNI AND FACULTY ISSUE 15 INSPIRED BY L.A. 06 - KEEPING IT SIMPLE AND FRESH: MEG CRANSTON 18 - OTIS REPORT ON THE CREATIVE ECONOMY: 1 IN 10 JOBS IN CA I remember L.A. as blackety-black shadows cast from brutalist blocks that take the history of architecture and reduce and contain it silently, like lunary tombs or Aztec temples morphed into Fome-Cor® cartoons. This kind of light makes decisions easier, more black and white. Good-vs-bad, pure-vs- impure, aspiration-vs-collapse, determined grim optimism-vs-self-indulgent despair. The suggestion of an old Hollywood mono- lithic black-and-white movie set encourages self-invention and self-consciousness as you make your way down an imaginary long white staircase. There’s not another living soul on the set and the spotlight is on you, wiping out any flaw or imperfection, hallucinating yourself into who you wanna be … exactly how I remember it … forward Fashion designer Rick Owens (’81) moved from L.A. to Paris in 2003. 01 03 05 06 1. George Maitland Stanley (’24) 2. Kent Twitchell (’77 MFA) 3. Judithe Hernández (’74 MFA) 4. Insung Kim (’97) 5. Robert Irwin (’50) 6. Hillary Jaye (’90) Muses Fountain, Hollywood Bowl Harbor Freeway Overture mural, New Spring, mural for the Expo Line for Hunt Design Associates The Central Garden, The Getty for Sussman/Prezja & Co. 1938 1993 Terminus Station in Santa Monica, Identity and wayfinding program Center, 1997 Wayfinding and bus graphics Photo courtesy: Hollywood Bowl opening in 2016 for downtown L.A. -
Media Contacts List
CONSOLIDATED MEDIA CONTACT LIST (updated 10/04/12) GENERAL AUDIENCE / SANTA MONICA MEDIA FOR SANTA MONICA EMPLOYEES Argonaut Big Blue Buzz Canyon News WaveLengths Daily Breeze e-Desk (employee intranet) KCRW-FM LAist COLLEGE & H.S. NEWSPAPERS LA Weekly Corsair Los Angeles Times CALIFORNIA SAMOHI The Malibu Times Malibu Surfside News L.A. AREA TV STATIONS The Observer Newspaper KABC KCAL Santa Monica Blue Pacific (formerly Santa KCBS KCOP Monica Bay Week) KMEX KNBC Santa Monica Daily Press KTLA KTTV Santa Monica Mirror KVEA KWHY Santa Monica Patch CNN KOCE Santa Monica Star KRCA KDOC Santa Monica Sun KSCI Surfsantamonica.com L.A. AREA RADIO STATIONS TARGETED AUDIENCE AP Broadcast CNN Radio Business Santa Monica KABC-AM KCRW La Opinion KFI KFWB L.A. Weekly KNX KPCC SOCAL.COM KPFK KRLA METRO NETWORK NEWS CITY OF SANTA MONICA OUTLETS Administration & Planning Services, CCS WIRE SERVICES Downtown Santa Monica, Inc. Associated Press Big Blue Bus News City News Service City Council Office Reuters America City Website Community Events Calendar UPI CityTV/Santa Monica Update Cultural Affairs OTHER / MEDIA Department Civil Engineering, Public Works American City and County Magazine Farmers Markets Governing Magazine Fire Department Los Angeles Business Journal Homeless Services, CCS Human Services Nation’s Cities Weekly Housing & Economic Development PM (Public Management Magazine) Office of Emergency Management Senders Communication Group Office of Pier Management Western City Magazine Office of Sustainability Rent Control News Resource Recovery & Recycling, Public Works SeaScape Street Department Maintenance, Public Works Sustainable Works 1 GENERAL AUDIENCE / SANTA MONICA MEDIA Argonaut Weekly--Thursday 5355 McConnell Ave. Los Angeles, CA 90066-7025 310/822-1629, FAX 310/823-0616 (news room/press releases) General FAX 310/822-2089 David Comden, Publisher, [email protected] Vince Echavaria, Editor, [email protected] Canyon News 9437 Santa Monica Blvd. -
February Issue 2014 Sending Money Overseas? Fly Your Money Abroad with Goremit
February Issue 2014 Sending money overseas? Fly your money abroad with GoRemit Easy to apply and remit funds Fast service to over 170 countries LETTER FROM THE Bilingual customer service EDITOR OF NNE CT Free registration CO MAGAZINE! Remember to submit your cover photos for the After JET Conference If you would like more information please call 0120-227-503 (weekdays 9:00-17:00) print issue of Connect to [email protected] by Wednesday, February 5th! or apply free online, go to /index/en?xadid=a0110331366849496173 Welcome to Part 2 of our slimline editions! Now that we’ve had it means the great article you’re reading was featured in a www.goremit.jp our winter break, and with February done and dusted, it’s back to previous great issue of Connect. We’ll note the month and full, fat issues of Connect come March. We’re also hard at work year so that you can go back and flip through the issue it was on the special edition print issue of Connect for February’s After featured in originally. Our blast from the past this month is SHINSEI BANK, LIMITED / No.10 Registered financial institution of Kanto Local Finance Bureau / JET Conference in Yokohama. If you’re attending, look for it to be Amanda Horton’s romance-crushing chemical breakdown of the 2013-05 Member of Japan Securities Dealers Association and the Financial Futures Association of Japan distributed directly to your hands. If you’re sticking with JET for science behind love. another year or simply not attending the conference, you’ll find it 1 online at AJET.net same as always! We’re packing the AJC issue We’ve also got some important AJET-related information in this with tons of professional resources, alumni advice, and your JET month’s issue. -
Yelper Wisdom VI
1 What’s A Style Guide? A style guide is an in-house document that defines the rules, tone, and best practices for creating a publication –– in this case, the Weekly Yelp. Week after week, our readers count on consistency of message, tone, and design; a style guide is the backbone of creating that kind of professional reliability in written communication. Every major publication uses one. The style guide is one step toward effectively “franchising” our brand, making Yelp the premier source of local business information, no matter what city or country we appear in. This is our ultimate goal for the Weekly Yelp. This searchable PDF provides guidance on elusive subjects like tone and writing for the Yelp audience, technical guidelines to follow when creating the Weekly, and how-tos for basic grammar and punctuation. It provides clarification for some frequently misspelled, misused, and confused words, and delves into the proper forms of Weekly-specific terms and ideas. 2 Table Of Contents I. WeeklySpecific Technical Guidelines Breakdown Stage 4 And 5 Weird Code Decision Making Other Weekly Formats II. Strategies For Achieving The Yelp Voice Weekly Audience What Is “Yelpy”? Themes III. Best Practices For Journalism Deadlines Syntax Legal Issues Aligning Sponsors And Themes IV. Photos StepByStep Tutorial Credit Guidelines And Permissions V. Cliched Language And Navigating Nonsense Writing Pitfalls Offensive Content Banned/Dead Yelp Thesaurus Yelper Wisdom VI. General Usage Word Format Reference Guide Numbers Punctuation Italics Grammar Abbreviations Symbols And Typography UK/IE Punctuation And Spelling VII. Resources Yelp Categories Boilerplate Sponsor Copy Notes Template 3 I. -
Banquet Menus
BANQUET MENUS Our team of culinary and service professionals look forward to creating a memorable experience for you and your guests. A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. TABLE OF CONTENTS MENU GUIDELINES 3 MORNING · BREAKFAST 5 THEMED BREAKS 16 AFTERNOON · LUNCH 20 EVENING · DINNER 32 THE FARMHOUSE · MENUS 62 THE FARMHOUSE · COOKING EXPERIENCES 82 BAR 88 WINE 92 2 MENU GUIDELINES Please be aware that fluctuations in food costs due to unforeseen market conditions occasionally prompt the resort to adjust menu pricing. The published menus with pricing are accurate at the time of printing, however pricing is only guaranteed 3 months prior to event dates. Pricing is per person unless otherwise indicated. Due to state and local ordinances, all food and beverage must be purchased solely through Ojai Valley Inn. Ojai Valley Inn is the only licensed authority to serve and sell food on the premises; therefore, outside food and beverages are not allowed on the hotel property. A taxable 24% service charge is added to all food and beverage (subject to change). California State Tax is calculated on the total of all charges. MINIMUM GUEST COUNT A minimum of 30 guests is required for all menus within the Banquet Menus unless noted otherwise. For groups fewer than 30 guests, please refer to our Executive Meeting Menus. BAR SERVICE Should you request a bar set-up, a bartender fee of $200 per bartender per five hour event is applicable if sales do not exceed $500 per bar (exclusive of tableside wine service). -
See 2019 Festival Program for Review
Celebrating 10 years in the Media Capital of the World September 5th - 9th September 5, 2018 Dear Friends: On behalf of the City of Los Angeles, welcome to the 2018 Burbank International Film Festival. Since 2009, the Burbank International Film Festival has promoted up-and-coming filmmakers from around the world by providing a gateway to expand their careers in the entertainment industry. I applaud the efforts of the Festival’s organizers and sponsors to create an event that generates an appreciation of storytelling through film. Thank you for your contributions to the vibrant artistic culture of Los Angeles. Congratulations to all the Industry Icon honorees. I send my best wishes for what is sure to be a successful and memorable event. Sincerely, ERIC GARCETTI Mayor September 5, 2018 Dear Friends, Welcome to the 2018 Burbank International Film Festival as we celebrate 10 successful years in "The Media Capitol of the World." The Burbank International Film Festival has given a platform to promising filmmakers, sharing their hard work with an eager audience and providing the means to expand their budding careers. As champions of independent filmmaking, the Festival organizers represent true benefactors to the colorful Los Angeles arts scene that we all enjoy. Congratulations to all the Festival honorees at this pivotal point in their careers. We appreciate your dedication and the contribution it makes to our arts culture. Sincerely, ANTHONY J. PORTANTINO Senator 25th Senate District Board of Directors Jeff Rector President / Festival Director Jeff is an award-winning filmmaker and working actor. His feature film “Revamped” which he wrote, directed and produced, is currently being distributed worldwide. -
(R)Evolution a Look at How Mobile Food Is Changing Los Angeles
A Food (R)evolution A look at how mobile food is changing Los Angeles Author: Kiran L. Rishi Advisor: Robert Gottlieb April 2013 Urban & Environmental Policy Institute Occidental College 1 | P a g e Acknowledgements I would like to thank the Urban & Environmental Policy department at Occidental College for all their support throughout the entire “comps” process. I would like to acknowledge Professors Robert Gottlieb and Bhavna Shamasunder for their numerous revisions and guidance throughout the year, my advisor Professor Peter Dreier, and Professor James Sadd for his assistance with the GIS mapping portion of the project. I would like to thank Sylvia Chico for all of her support. I would also like to thank all those who took the time to meet with me and participate in the interviews—Gregg Kettles, Rudy Espinoza, Michele Grant, Erin Glenn, Yolanda (Sonia) and Frank Francia, Clint Peralta, and Natasha Case. Lastly, I would like to thank my fellow UEP seniors—particularly Clara Wheatley-Schaller, Clarissa Boyajian, Dylan Sittig, and Jordan Delano—for their solidarity and compassion throughout the process. 2 | P a g e Executive Summary The following report portrays an extensive case study comparing the Loncheras, or taco trucks, that cruise the streets of the Los Angeles and the newer “hip” gourmet food trucks— Twitter trucks. The goal of the report is to establish how patrons access food trucks and mobile food, and how policies and the history of street vending has shaped the street food culture that has existed for over 100 years in Los Angeles. The report provides background research on the history and evolution of street food and street vending in Los Angeles, and briefly examines the current heated sidewalk vending battle that is taking place in the city. -
855.456.6652
HeirloomLA.com 855.456.6652 “Arguably the breakout catering company of the decade.” –Hollywood Reporter “Looming large, an exciting duo leads the way in modernizing the taste of LA weddings.” –C Magazine ABOUT US In late 2008, Matt Poley and Tara Maxey zipped a pasta machine into a backpack and ventured out during off hours of their regular kitchen and restaurant jobs to set up shop in commercial kitchens around town—basically wherever would have them. They performed regular, sold-out five course tastings at Silverlake Wine cooking on Bunsen burners for 100 guests. LA Times and LA Weekly featured these early events and soon The Wall Street Journal did as well. Heirloom LA was off and running. As the years went on, HLA regularly cooked for over 6,000 people a week. During a pandemic that overturned the food industry, HLA pivoted their services several times to remain open, and emerges from this world-wide crisis not only intact, but stronger than ever with an online ordering platform and an auxiliary non-profit, Meals for People. “Heirloom LA serves better meals than most restaurants.” –New York Times Originally from Clarkston, MI, outside Detroit, Executive Chef/ Co-Owner Matt Poley began “catering” at an early age, cooking for friends and family at high school tailgate parties before football games. In 2004, he moved to Los Angeles, where he was classically trained by Gino Angelini of Angelini Osteria and from there, sent to intern at the two-star restaurant, Vissani, near Orvieto, Italy. Centrally based on a small farm and completely self-contained, this was where Matt learned the value of personally knowing where he sources his ingredients. -
Redefining the Food and Beverage Landscape by Providing a Visionary
Redefining the Food and Beverage landscape by providing a visionary platform for entrepreneurs and building a sustainable ecosystem for the industry Page C Page 1 PubsNote The Concept of Change is to Focus your Energy on Building The New One of the essential qualities of As for our CSR programme, it hospitality is the concept of change. has been a year since we introduced Nothing remains constant for long a Chemo Graduation Ball for and the Hospitality Asia team is children who have completed their conscious of this, as we document chemotherapy treatment journey who and what is at the cutting edge at the University Malaya Medical of the food and beverage industry, in Centre (UMMC). Words cannot one of the most dynamic regions in express how my team and I felt to the world. see happy smiles on these children’s Change comes about through faces upon receiving their graduation breaking boundaries, individuals certificate – a small step taken by and organisations pushing limits HAPA to applaud their courage, and testing new techniques, determination and positive spirit, ingredients, styles and concepts. in undergoing such a challenging Collectively known as entrepreneurs, journey. we are constantly impressed with achievements made by Last year, HAPA raised a total of RM180,000 for people and organisations and, as such, we are launching the Chemo Graduation Ball whereby funds were also a new HAPA series to recognise the region’s innovative channeled to UMMC and Hospital KL for medication, entrepreneurs – The HAPA Entrepreneur Awards 2018- medical equipment, cancer research and chemo treatment 2019. Nominations are now being called with more details for children with cancer. -
Download Batter up Fall 2016
THE ART AND BUSINESS OF BAKING batter upFALL 2016 JUST Desserts ‘TIS THE SEASON FOR GIVING IN Crush the Rush Menu Magic The Great Pumpkin TIPS FOR SMART HOLIDAY STAFFING SAY MORE, MAKE MORE PUT EVERY PART IN PLAY THE GOODS batter up VOLUME 1, ISSUE 1 Fall 2016 DAWN FOODS ADVISORY BOARD Chief Executive Officers Carrie Jones-Barber & Serhat Unsal Chief Marketing Officer Angie Goldberg Vice President of Marketing & NPD Becky Loveland Senior Director, Global Communications & Corporate Branding Jonathan Aplin Program Manager Dana Sosnowski Dawn Foods Contributors Jennifer LaPaugh Senior Director, Global Market Research & Insights Annie Best Dawn of a New Era Manager, Market Research & Insights, North America Sam Schira Market Research & Insights Analyst II, EU & AMEAP, NA This has already been a transformative year for Dawn Foods. From unveiling a new Kenny Gracner Director of Artisanal Bakery Sales, West leadership model to relaunching DawnFoods.com, we continue to innovate and invest in the future of baking. We’re also expanding our efforts to be your go-to Batter Up is the ultimate PUBLISHING PARTNER business resource for source for the best insights, services and products the baking industry has to offer. artisanal bakers, featuring Publisher actionable advice for James Meyers meeting the bottom line, To that end, we’re excited to announce our latest venture: Batter Up, our new inspiring ideas for wowing EVP, Design customers and guidance on Doug Kelly harnessing the latest trends quarterly magazine. In each issue, you’ll find stories handcrafted to help you grow in the bakery industry. EVP, Chief Content Officer Issued quarterly and hand- your business; firsthand advice from other bakers on how to improve operations Kim Caviness delivered to readers, the magazine is a Dawn Foods VP, Content publication produced by and boost your bottom line; inspiration for new recipes and decorating techniques; Marla Clark Imagination, 600 W. -
Welcome to the 36Th Annual IACP Conference!
INTERNATIONAL ASSOCIATION MARCH 14 - 17, 2014 OF CULINARY PROFESSIONALS Welcome to the 36th Annual IACP Conference! In the last two years since our transition to self-management, MESSAGE IACP has been reinventing itself in many ways to better serve you. We’ve expanded our range of non-conference events and introduced new mentoring and affiliates programs. We are on the Contents cusp of launching our popular Speaker Series to the broader culinary communi- ty, and we have recently cleaned house by streamlining the organization’s Board governance structure and policies and procedures. All in the spirit of helping you better connect with the people, places, and knowledge you need to succeed! 2 As you’ll soon see, this year’s conference has undergone some exciting transfor- mations, too. At your request, we’ve introduced more interactive sessions, integrated the Culinary Expo into the fabric of everyday conference, parsed the Awards Gala into more digestible units (read: more cel- ebrating and less sitting), and expanded our digital media content. And to keep you from missing a single beat, we’re recording some of the conference’s most sought-after sessions so you can experience them once you return home. I truly hope these changes will make this year’s conference all the more rewarding for you. I very much look forward to connecting with you over the next few days! Cheers, Julia M. Usher President, IACP CONTENTS WELCOME • 2 CONFERENCE OVERVIEW • 4 SCHEDULE-AT-A-GLANCE • 8 SPEAKERS • 17 SCHEDULE IN DETAIL • 41 IACP • 70 THE CULINARY TRUST • 74 SPECIAL THANKS • 79 SPONSORS • 80 USEFUL INFORMATION • 85 JUMP TO SECTIONS BY SELECTING TITLES CONFERENCE OVERVIEW 4 Welcome to Chicago! It’s my pleasure to welcome you to IACP’s 36th Annual Conference, held this year in one of the country’s most appetizing cities.