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Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -1
UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD CARRERA DE GASTRONOMÍA Proyecto de Intervención previo a la obtención del título de “Licenciado en Gastronomía y Servicio de Alimentos y Bebidas” “ELABORACIÓN DE MASA DE PIZZA, CALZONE Y FOCCACIA CON BASE EN TRES VERDURAS: ZANAHORIA, REMOLACHA Y CALABAZA” Directora: Mgst. Marlene del Cisne Jaramillo Granda C.I. 0101304129 Autores: Ana Cristina Zúñiga Arévalo C.I. 0105745921 Renato Alonso Córdova Guevara C.I. 0104556378 Cuenca, Enero de 2017 Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -1- UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD RESUMEN La pizza, calzone y foccacia son especialidades expeditas de la Cocina Italiana, que internacionalmente han sido introducidas en las cocinas del mundo a lo largo de la historia han tenido buena acogida, esto debido a que su elaboración es rápida, simple y económica, convirtiéndose en un alimento para todas las personas. El presente proyecto de intervención nos permitirá conocer de una manera distinta la elaboración de la masa de pizza, calzone y la foccacia, alimentos italianos, dándoles un toque tradicional, con productos que podemos encontrar dentro de los cultivos Azuayos que han sido desarrollados por muchos años, entre las cuales vamos a destacar la calabaza, zanahoria y remolacha, estos serán los productos en los que nos enfocaremos para la elaboración de este proyecto, brindando un sabor distinto y aplicando para este proyecto como principal técnica la del horneado. Palabras claves: pizza, focaccia, calzone, tradicional, cultivados, calabaza, zanahoria, remolacha. Ana Cristina Zúñiga Arévalo Renato Alonso Córdova Guevara -2- UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD ABSTRACT The pizza, calzone and focaccia are all specialties of Italian Cuisine which have been introduced internationally to kitchens around the world. -
$18 | 2021 the Explorers Club 50 the Explorers Club 50
$18 | 2021 THE EXPLORERS CLUB 50 THE EXPLORERS CLUB 50 acknowledgements contents 2021 FOUNDING CORPORATE SPONSOR OF THE COMMITTEE FOR DIVERSITY AND INCLUSION INITIATIVE THE EXPLORERS 50 PROJECT Discovery Communications Joseph Rohde, Chairman the explorers club 50 Jeff Blumenfeld Marc Bryan-Brown INTRODUCTION FIFTY EXPLORERS EXPLORERS CHANGING THE EXPLORERS CLUB MAKING THE BOOK SUPPORT OF THE Kim Frank Richard Wiese FN’89 TO KNOW THE WORLD FIFTY PROCESS Lee Langan MED’99 J.R. Harris 5 Joseph M. Rohde FN’10 J. Robert “J.R.” Harris ME’93 Kim N. Frank FN’18 120 EXPLORERS 50 Alexandra Sutton Lawrence 7 10 16 PROJECT Nancy Nenow Nancy Rosenthal Richard & Laetitia Garriott de Cayeux Jalsa Urubshurow Daniel & Lois Kobal Trevor Wallace Richard Wiese awardees Gladys Kalema Zikusoka RUBEN ALEMAN-LUCERO, 39 LATONIA HARTERY, 63 JAMES PRIGOFF, 32 MARGARET O’LEARY AMSLER, 88 JOHN HOUSTON, 47 SIAN PROCTOR, 92 MEMBERS NOMINATING AWARDEES JOEY ANGNATOK, 28 ANDERS JEPSEN, 104 LOSANG RABGEY, 72 CALLIE BROADDUS, 91 SHELTON JOHNSON, 64 SAMUEL E. SULEIMAN RAMOS, 95 BRANDI DECARLI, 52 AYANA ELIZABETH JOHNSON, 67 MAMY RAZAFITSALAMA, 99 Bob Atwater Timothy Jacob Ann Passer SUPRAJA DHARINI, 24 INIT KEITH, 107 MARIO RIGBY, 48 Kathryn Britnell Lisa Keating Milbry Polk JUSTIN DUNNAVANT, 56 PETER LALAMPAA , 36 AVIJAHN SAHA, 60 Gov. Doug Burgum Lee Langan Maureen Raymo SUSAN R. EATON, 96 CASUARINA MCKINNEY-LAMBERT, 112 FAWN SHARP, 100 Greg Carr Alexandra Sutton Lawrence Buffy Redsecker KAARE SIKUAQ ERICKSON, 35 DANIELLE LEE, 23 MICHEL STROGOFF, 31 Julie Chase Damien Leloup Joe Rohde VICKI LYNN FERRINI, 103 JENERIA LEKILELEI, 111 CHIP THOMAS, 119 AYANA FLEWELLEN, 20 BINBIN LI, 108 SCOTT THOMPSON, 53 Jack Daulton Rebecca Martin Faanya Rose BILLY GAUTHIER, 51 ONKURI MAJUMDAR, 44 SATEESH VANKATESH, 40 Matthew DeSantis Rob McCallum Travis Steffens DOMINQUE GONCALVES, 76 JUAN MARTINEZ-PINEDA, 115 DONALD WARNE, 71 Jason Edmunds Kevin McCarey Arnella Trent MARC O GRIOFA, 87 CRAIG MATHIESON, 83 PAIGE WEST, 79 Scott C. -
Antipasti Pizza Al Taglio Bambini Pasta Secondi
ANTIPASTI PASTA MARINATED CHAR-GRILLED ARTICHOKES 6 SPAGHETTI ARRABIATA 22 MARINATED MIXED OLIVES 5 Spicy tomato sauce, stracciatella cheese, basil SALUMI & POTATO CROQUETTE 4 CHICCHETTE AL LIMONE CON VONGOLE 28 SPINACH & PROVOLA ARANCINI 4 Mini potato gnocchi, fresh clams, lemon zest BURRATA, HEIRLOOM TOMATOES & BASIL 18 SPAGHETTI CHITARRA CACIO E PEPE 21 PROSCIUTTO DI PARMA 12 Pecorino, black pepper sauce MORTADELLA 10 RIGATONI CON CODA VACCINARA 24 BEEF MEATBALLS IN SUGO 12 Slow braised ox tail ragu, parmesan FRIED SALTED COD, TARTARE SAUCE 14 PASTA SPECIAL POD BEEF CARPACCIO, HORSERADISH, ROCKET, PARMESAN 16 Changing weekly FENNEL & FONTINA GRATIN 12 PIZZA AL TAGLIO SECONDI ROSEMARY FOCACCIA 6 AGNELLO BRASATO 28 Rosemary, sea salt fat bread Slow braised lamb shoulder, green peas, mint MARGHERITA 8 PORCHETTA ROMANA 27 Tomato, mozzarella, basil Crispy pork belly, sautéed chicory VEGANA 10 TAGLIATA 36 Char-grilled vegetables, vegan mozzarella 250g. Black Angus O'çonnor sirloin, rocket, cherry PARMIGIANA 10 tomato, parmesan shavings Eggplant, tomato, parmesan fondue, basil FIORENTINA 90 PATATE E PORCHETTA 12 1 kg Char-grilled T-bone steak, roast potatoes Potato, crispy pork belly PESCE DEL GIORNO 36 QUATTRO STAGIONI 10 Fish of the day Ham, artichokes, mushrooms, Kalamata olives SALAMI E STRACCIATELLA 10 CONTORNI 10 Hot salami, capsicum, straciatella cheese MORTADELLA E BURRATA TARTUFATA 11 VERDURE Mortadella, truffed burrata Sauteéd greens GRICIA 10 PATATE ARROSTO Cured pork cheek, pecorino, mozzarella Roasted rosemary potatoes PROSCIUTTO -
Check out Our Spizzico Menu & Combine Your Orders Check out Our
Dine-in – Pick-up – Delivery – Catering Dine-in – Pick-up – Delivery – Catering Pizzas Pastas Served with a side salad, bread & butter Traditional Thin Crust Our light flaky crust is always crisp & golden brown. Small 10” Cheese Serves 1-2 $9.39, Medium 12” Cheese Serves 2-3 $11.99, Penne Alla Spizzico Large 14” Cheese Serves 3-4 $15.79, X-Large 16” Cheese Serves 4-5 $18.09, With mushrooms, pancetta, & peas in our light cream sauce $14.49 Family 18” Cheese Serves 5-6 $20.29 Mussels Marinara With plum tomatoes, fresh garlic, & parsley in extra virgin olive oil served over linguine $17.99 Chicago-Style Deep Dish Artichoke & Shrimp Angel Hair This is the pie that Chicago made famous! In our special pesto sauce $15.99 A totally gourmet pizza with a buttery crust & lots of cheese. Allow 45 min. bake time – cut upon request only. Spinach Manicotti Small 10” Cheese Serves 2-3 $12.09, Medium 12” Cheese Serves 3- 4 $14.39, (3) Stuffed with a 4-cheese spinach blend in our tomato cream sauce $13.49 Large 14” Cheese Serves 4-5 $19.00, X-Large 16” Cheese Serves 5-6 $23.50 Penne Alla Vodka In our tomato vodka cream sauce $13.49 Spizzico Stuffed Baked like a pie with ingredients inside & topped with a thin crust & our special tomato sauce. Fresh Vegetables with Angel Hair Allow 45 min. bake time – cut upon request only. Artichoke hearts, mushrooms, broccoli, onions, roasted red peppers, & fresh garlic in our Small 10” Cheese Serves 2-3 $15.39, Medium 12” Cheese Serves 3-4 $19.09, homemade marinara sauce $13.49 Large 14” Cheese Serves 4-5 $22.99, X-Large -
Join Homegrown American Roots Band Mandolin Orange in Celebration of 20 Years of Yep Roc Records, Thursday, March 8, at 9 PM. C
03/2018 Lara Downes: Sounds like America • GIRL Power! • Trust Me, I’m a Doctor Join homegrown American roots band Mandolin Orange in celebration of 20 years of Yep Roc Records, Thursday, March 8, Morgan Wootten: at 9 PM. Catch more exciting, The Godfather of Basketball new shows during UNC-TV’s premieres Sunday, March 11, at 9 AM. Spring Fundraiser, March 3–18! aboutUNC-TV CenterPiece is the monthly program guide of UNC-TV, North Carolina’s public media network and broadcast service licensed to the University We Are Listening To You! of North Carolina. Contributions are tax deduct- ible to the extent permitted by law. UNC-TV’s central offices and studios are housed in the Members like you enable us to bring new ideas, Joseph and Kathleen Bryan Communications discoveries and perspectives to our communities. Center in Research Triangle Park. Thanks to your support, we serve millions of viewers each month through our four broadcast channels, and 10 UNC-TV Drive PO Box 14900 provide thousands of programs for on-demand viewing Research Triangle Park, NC 27709-4900 with UNC-TV Passport. 1-919-549-7000 or 1-800-906-5050 UNC-TV network stations are: We appreciate that you turn to UNC-TV for many Asheville WUNF-TV Canton/Waynesville WUNW-TV reasons. So, when you see this envelope in your Chapel Hill/Raleigh/Durham WUNC-TV mailbox, please let us know which programs you Charlotte/Concord WUNG-TV Edenton/Columbia WUND-TV enjoy most by completing our 2018 Member Survey. Greenville WUNK-TV Then, please help keep those programs on the air Jacksonville WUNM-TV with your tax-deductible gift today. -
EXCLUSIVE 2019 International Pizza Expo BUYERS LIST
EXCLUSIVE 2019 International Pizza Expo BUYERS LIST 1 COMPANY BUSINESS UNITS $1 SLICE NY PIZZA LAS VEGAS NV Independent (Less than 9 locations) 2-5 $5 PIZZA ANDOVER MN Not Yet in Business 6-9 $5 PIZZA MINNEAPOLIS MN Not Yet in Business 6-9 $5 PIZZA BLAINE MN Not Yet in Business 6-9 1000 Degrees Pizza MIDVALE UT Franchise 1 137 VENTURES SAN FRANCISCO CA OTHER 137 VENTURES SAN FRANCISCO, CA CA OTHER 161 STREET PIZZERIA LOS ANGELES CA Independent (Less than 9 locations) 1 2 BROS. PIZZA EASLEY SC Independent (Less than 9 locations) 1 2 Guys Pies YUCCA VALLEY CA Independent (Less than 9 locations) 1 203LOCAL FAIRFIELD CT Independent (Less than 9 locations) No response 247 MOBILE KITCHENS INC VISALIA CA Independent (Less than 9 locations) 1 25 DEGREES HB HUNTINGTON BEACH CA Independent (Less than 9 locations) 1 26TH STREET PIZZA AND MORE ERIE PA Independent (Less than 9 locations) 1 290 WINE CASTLE JOHNSON CITY TX Independent (Less than 9 locations) 1 3 BROTHERS PIZZA LOWELL MI Independent (Less than 9 locations) 2-5 3.99 Pizza Co 3 Inc. COVINA CA Independent (Less than 9 locations) 2-5 3010 HOSPITALITY SAN DIEGO CA Independent (Less than 9 locations) 2-5 307Pizza CODY WY Independent (Less than 9 locations) 1 32KJ6VGH MADISON HEIGHTS MI Franchise 2-5 360 PAYMENTS CAMPBELL CA OTHER 399 Pizza Co WEST COVINA CA Independent (Less than 9 locations) 2-5 399 Pizza Co MONTCLAIR CA Independent (Less than 9 locations) 2-5 3G CAPITAL INVESTMENTS, LLC. ENGLEWOOD NJ Not Yet in Business 3L LLC MORGANTOWN WV Independent (Less than 9 locations) 6-9 414 Pub -
The Artistry, Culture & Tastes of the World's Best
BEST STREETFOODS TASTES OFTHEWORLD’S THE ARTISTRY,CULTURE& FLAIR WITH FOOD SPRINGSPRING 2018 2018 TBD Enroll Now polaroiduniversity.com MERMAIDS WELCOME THE AFTER AFTER PARTY TROPICAL OASIS LOUNGING ICONIC ENTERTAINMENT ENDLESS SURPRISES HARDROCKHOLLY.COM 2 Opulence Spring 2018 Spring 2018 Opulence 3 FRIENDS OF UFFIZI FRIENDS OF UFFIZI ASTONISHING 233 South Federal Highway, Boca Raton, Florida • Tel: 561.477.5444 BOCA RATON | NEW YORK | LOS ANGELES | CHICAGO | DALLAS | GENEVA | LONDON | HONG KONG | TEL AVIV | DUBAI | PANAMA | MOSCOW International Perla Lichi Design 52 74 111 is a versatile, experienced TOP FEATURES interior design firm. We create interiors in the client’s preferred style: Classic, Modern, WINTER 2017/18 Palatial — or anything in between. You’re invited to a modern 44 luxury experience. Luxury was always meant to be playful. Experience it free from restriction with a new iconic timepiece every three months. BRILLIANT This is Eleven James. This is permission to play. FATHER TIME Celebrating New Year’s Eve extravaganzas worldwide Discover more at elevenjames.com or call 855-ELEVEN-J PERLA LICHI DESIGN DESIGN | SPACE PLANNING FURNISHINGS | INSTALLATION Fort Lauderdale | Coral Springs Toronto | Abu Dhabi 954.726.0899 | perlalichi.com FL ID #1727 8 Opulence Winter 2017/18 International YOU DREAM IT, WE FIND IT, YOU CHARTER IT 52 FEATURES CONTINUED 55 DINE LIKE A TUSCAN 28 NORMAN VAN AKEN’S 1921 UPPERCLASSMAN Forte dei Marmi, helmed CULINARY MASTERPIECE James Beard Awarded Chef by Two-Michelin Star Chef Norman Van Aken merges Antonio Mellino, brings fine art with his renowned cuisine authentic Italian fare to the United States. in his latest endeavor. -
INTERNATIONAL CHEFS CONGRESS a KITCHEN WITHOUT BOUNDARIES Sunday, Sept 20
2009 STARCHEFS.COM INTERNATIONAL CHEFS CONGRESS A KITCHEN WITHOUT BOUNDARIES Sunday, Sept 20 MAIN STAGE WORKSHOP 1 TASTING WORKSHOPS 11:30AM - 11:45AM 9:00AM - 10:00AM 10:20AM - 11:30AM Antoinette Bruno & Will Blunt Dave Arnold & Nils Noren Bruce & Eric Bromberg StarChefs.com | New York, NY The French Culinary Institute | New York, NY Blue Ribbon Restaurants | New York & Brooklyn, NY 2009 Culinary Trends Report: A Look Forward The FX Revolution What’s the Buzz About Honey? & Back 10:10AM - 11:10AM 12:45PM - 2:00PM 11:45AM - 12:00PM Bruno Goussault Charles Curtis, MW Matt & Ted Lee Cuisine Solutions, Inc. | Alexandria, VA Christie’s | New York, NY Authors | New York, NY So You Think You’re Sous Vide Savvy Buying and Selling Wine at Auction Keynote Address: What is American Cuisine? 2:45PM - 4:00PM 12:00PM - 12:45PM Jim Clarke, Simon Buck, Fraser Mackenzie Emeril Lagasse, Charlie Trotter, WORKSHOP 2 & George Geris Norman Van Aken & Clark Wolf Megu, RO Imports, & Pernod Ricard | New York, 9:00AM - 10:00AM Emeril’s | New Orleans, LA, Charlie Trotter’s | NY & Marlborough Winery | Marlborough, New Chicago, IL, Norman’s | Miami, FL, & Clark Wolf Kate Zuckerman Zealand Company | New York, NY Chanterelle | New York, NY Pinot Passion, The Difference a Day Makes Keynote Panel: What is American Cuisine? Precision Pastry: Execution, Technique and Flavor 12:45PM - 1:30PM David Bouley 10:10AM - 11:10AM MIXOLOGY WORKSHOPS Bouley | New York, NY Boris Portnoy Paris to Tokyo: French Cuisine, Japanese SucrePunch | San Francisco, CA 3:30PM - 4:30PM Techniques TechniqColor: Color Transfer Inspired by Junior Merino Modern Art The Liquid Chef | New York, NY 1:30PM - 2:30PM Sabor Latino in Cocktails Lunch in the Products Fair INTERACTIVE DEMOS 2:30PM - 3:15PM BUSINESS SEMINARS Yoshihiro Murata 9:00AM - 10:00AM Kikunoi | Kyoto, Japan The Quest for Umami Zach Allen 9:00AM - 10:00AM B&B Ristorante, Carnevino, and Enoteca San Jerome Chang, Lev Ekster, Roy Choi & 3:15PM - 4:00PM Marco | Las Vegas, NV The Charcuterie Equation Josh Ozersky Chris Young & Dr. -
Announces Iron Chef Morimoto Extra Virgin Cold Pressed Grapeseed Oils
Salute Santé! Announces Iron Chef Morimoto Extra Virgin Cold Pressed Grapeseed Oils For Immediate Release Contact: Nanette Humer 707-251-3900 Salute Santé! is proud to present a new creation of Iron Chef Masaharu Morimoto’s - two of his own Morimoto cold pressed grapeseed finishing oils – one a combination of his favorite red varietals and the other a combination of his favorite white varietals – both from the beautiful Napa Valley. These cold pressed finishing oils are truly a Morimoto masterpiece – he even created original artwork for the labels! They are delicious drizzled over salads, fish, vegetables, meats or soups – the perfect finish to a culinary masterpiece! ___________________________________ Chef Masaharu Morimoto has created a bridGe between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to thousands of diners throughout the world. He has Garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of today’s foremost chefs. After a shoulder injury ended a promising career as a baseball catcher in Japan, Morimoto beGan studyinG sushi in his hometown of Hiroshima. He quickly grasped the technique of this exacting food art and, at age 24, opened his first restaurant. Five years later, he moved to America to expand his culinary repertoire and explore the opportunities and possibilities he saw for a cuisine that would combine the best of both cultures. In 1994, Morimoto was recruited to join the oriGinal Nobu restaurant and soon promoted to Executive Chef. -
Sandwiches Salads Pizza & More
LUNCH 11AM-3PM Monday-Saturday SANDWICHES .served on our wood fired focaccia. HOUSEMADE MOZZARELLA. Basil. Local Tomato (may change seasonally) $12 SOPPRESSATA. Alps Sweet. Aged Provolone, Wood Roasted Peppers $12 TWO WASH RANCH CHICKEN SALAD, Stone Ground Mustard, Apples, Red Onion . Arugula $11 ALBACORE TUNA SALAD. Red Onion. Celery. Raisins. Gaeta Olives. Arugula $13 PROSCIUTTO SAN DANIELE. Housemade Mozzarella . Basil $13 ITALIAN COMBO Spicy Soppressata. Mortadella. Coppa, Provolone, Giardiniera On Country Loaf $14 MARKET SANDWICH CHANGES DAILY. ASK US p/a SALADS .served with our country bread. HOUSEMADE MOZZARELLA. Basil. Local Tomato (May Change Seasonally) $11 PROSCIUTTO SAN DANIELE. Housemade Mozzarella. Basil. Evoo $13 TWO WASH RANCH CHICKEN SALAD, Local Balsamic Dressed Greens. Tomato $11 ALBACORE TUNA SALAD. Local Greens, Red Onion, Celery, Raisins, Olives. Tomato $13 MARKET SALAD. Changes Daily. Ask Us P/A MIXED LOCAL ORGANIC GREENS. Balsamic Vinaigrette . $6 VEGETABLE SOUP, Seasonal Vegetables, Parmigiano $6 PIZZA & MORE PIZZA AL TAGLIO. High Rise Focaccia. Italian Cheese. Bianco Tomato Sauce. Basil $4.50 MARKET TAGLIO High Rise Focaccia. Pepperoni or Daily Slice (Ask Us) $5 BAKED CALZONE Mozzarella. Parmigiano. Ricotta. Basil. Spinach W Bianco Tomato Sauce $12 Pickled Vegetables Season’s Selection $5 DRINK MENU . WINES . HOUSE RED 8/28 HOUSE WHITE, 8/28 PROSECCO .ACINUM. (EXTRA DRY SPARKLING. FRUITY. APPLE. GRAPEFRUIT) VERONA.ITALY ’19 9/32 CHARDONNAY .BERNIER. (FRUITY. CRISP. MINERAL) LOIRE,FRANCE ‘18 10/36 SAUVIGNON BLANC .. RYAN. (MELON, HERB, GRAPEFRUIT. CRISP. DRY) COLUMBIA VALLEY 18’ 12/40 PINOT NOIR . LOLA. (RED CURRANT. BRIGHT. POMEGRANATE. SOFT. JUICY) North Coast ’18 12/40 CABERNET SAUVIGNON. HEDGES. (MEDIUM BODY. -
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. -
October 2017 AETN Magazine
MAGAZINE October 2017 PREMIERES SUN OCT 1 8PM From the Director Dear Friends, have just two days to plan, prototype and pitch a new idea utilizing a variety of tools, At AETN, October resources and expert guidance. not only signals a changing season but We end the month with “American Masters – carries with it the Edgar Allen Poe: The Terror of the Soul,” just excitement of a fresh, in time for Halloween. Also, carefully chosen new fall schedule that from AETN’s own “Student Selects: we look forward to sharing with you. Much like Arkansas’s land- A Young Filmmakers Showcase,” you’ll find scape and culture changes as you travel from eerie Arkansas student films in “Ghosts, Blood one town to the next, AETN’s programming and Zombies.” is diverse, ensuring that there is something for everyone. Finally, in case you missed it, Ken Burns and Lynn Novick’s epic 10-episode, 18-hour Inside this month’s magazine, we are con- “The Vietnam War,” repeats every Tuesday fident that you will find something that beginning Oct. 3. Complementing the complements your lifestyle and piques your extraordinary documentary series is AETN’s interest. Does music inspire you? Tune in locally produced “Barnes and…A Conversa- to new Friday arts programming, including tion With: Col. Karen Lloyd,” featuring the “Great Performances: Grammy Salute to director of the Library of Congress Veterans Music Legends 2017,” and be sure to watch History Project as she shares the importance new “Austin City Limits” episodes featuring of capturing oral histories from all veterans. Ed Sheeran, Norah Jones, Miranda Lambert and many more on Saturday evenings.