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Chef Marcus Samuelsson
Marcus Samuelsson believes in the power of food and community. “Food is a window into other cultures. ‘Who are you? I want to join you on your journey,’” says the chef and owner of New York City’s Red Rooster Harlem and Ginny’s Supper Club, among other eateries, and host of PBS’s new show No Passport Required. “It’s wonderful and delicious to invite someone over and tell your story through food.” And Samuelsson’s got quite the story. Born in Ethiopia, he was adopted and grew up in Sweden, where he learned to cook with his Swedish grandmother. But he was also heavily influenced by the flavors and cooking techniques of his biological father’s family. Here in the states, he’s rolled those influences and others into his own individual style, showcased at his New York CAN BOND restaurants and establishments as far-flung as London, Bermuda, and COMMUNITIES, Chicago. Here, he shares a little of BRIDGE CULTURES, his story—and his food. How did you develop my unique AND HELP THE become interested style of cooking, and in cooking? there is a time and WORLD EVOLVE INTO I come from a family place for both. For where cooking breaking a fast with A BETTER PLACE. was a central part of friends and family, spending time Ethiopian food is CHEF MARCUS together. My grand- fantastic. For simple ma cooked for us preparation of after school, and we seafood, Swedish is SAMUELSSON had to help out. I got the style you want. interested by eating Are there common EXPLAINS HOW. -
Do Really Big, Hard Things Koe, Miksi Honkatalot on Enemmän
August 2014 in NORTHERN EUROPE The young and the successful in Northern Europe KEN SEGALL Find that human connection SIR KEN ROBINSON Put your imagination to work TONY FERNANDES Marketing is everyone's responsibility JIM COLLINS Do really big, hard things Koe, miksi Honkatalot on enemmän www.honkatalot.fi ELÄMYSKOKOUKSET KAIKILLA HERKUILLA NAAVA RESORT OY • ÄHTÄRI • PUH. 040 560 8455 • WWW.NAAVARESORT.FI SO DIGITAL, THAT WE SUCK ON PAPER ADS. We are business consulting and services company. We develope new business and digital services for our corporate and public sector customers. We combine business processes, contents and technology in a revolutionary manner for our customers’ benefit. We are the customer’s trusted advisor for a well-managed, successful change. We are Solita. SOLITA.FI Why the Jyväskylä Region? Jyväskylä is big on committed, well-educated people and premises suitable for your company’s needs are immediately available. Through Jyväskylä Regional Development Company Jykes Ltd Your family will love you’ll also gain access the region. Research to contacts beyond shows Jyväskylä Finland’s borders - in is a safe place to Saint Petersburg and HARRI HEINÄNEN ANNA ETKALO Shanghai, for instance. live and a fantastic Director Coordinator environment in Soft Landing Services Soft Landing Services which to raise a +358 400 643 298 +358 40 559 2091 family. [email protected] [email protected] Jyväskylä Regional Development Company Jykes Ltd | Sepänkatu 4, 40100 Jyväskylä Tel. +358 20 771 5600 | www.jykes.fi | www.facebook.com/jykesfi | @jykesfi An International Touch Paula Ojansuu/kuvaustiimi.fi Paula The magazine you are holding in your hands is the third annual issue of the Nordic Editorial • Hans-Peter Siefen Business Report. -
Break Down the Barriers Between Fields
CHAPTERthree Break Down the Barriers Between Fields SEA URCHIN LOLLIPOPS AND D ARWIN’ SFINCHES n early january of 1995, Jan Sandel, the executive I chef at the Swedish restaurant Aquavit in New York City, unexpectedly died of a heart attack. The owner, Håkan Swahn, imme- diately had to find someone to head up the kitchen. He decided to place newly hired Marcus Samuelsson in charge while he searched for a permanent replacement. But Swahn was hesitant because Samuels- son was quite young. “Our organization was big and complex, and our reputation was excellent. It is not the type of operation you just hand over to a twenty-four-year-old,” he explained. In retrospect, it may have been the best decision he ever made. At the time, Aquavit had become a well-respected Manhattan restaurant, with one star from the New York Times. But something strange started happening only weeks after Samuelsson headed up the kitchen. New dishes based on unique combinations of food from all 35 36 Creating the Medici Effect over the world began showing up on the menu. The new items, such as oysters with mango curry sorbet, didn’t always seem to make sense, but they tickled both the imagination and the palate. They were unlike any- thing the guests had ever tasted before. Only three months later Ruth Reichl of the New York Times gave the restaurant a rare three-star review because of its innovative and tasty food.1 Samuelsson was the youngest chef to have ever received such a prestigious rating. “Mr. Samuelsson’s cooking is delicate and beautiful,” she wrote. -
Chef Marcus Samuelsson Launches Marcus at Nohu Rooftop Bar and Restaurant at Envue Hotel in Port Imperial
CHEF MARCUS SAMUELSSON LAUNCHES MARCUS AT NOHU ROOFTOP BAR AND RESTAURANT AT ENVUE HOTEL IN PORT IMPERIAL Seasonal Pop-Up from Celebrated Chef Opens on August 19 Featuring 15,000 Square Foot Outdoor Roof Deck with Stunning NYC Views WEEHAWKEN, NJ (August 19, 2020) – Chef Marcus Samuelsson is bringing his signature style and cuisine to the NoHu, a chic rooftop bar and restaurant at Weehawken’s EnVue, Autograph Collection Hotel in Port Imperial. The breathtaking 15,000 square foot outdoor roof deck is just steps away from the ferry terminal providing convenient access to and from both Midtown and Downtown Manhattan, and offers expansive views of the Hudson River and Manhattan skyline with ample space for social distancing. Starting on August 19, Marcus at NoHu will introduce a seasonally-inspired menu of selections such as Tomato Peach Salad with Lioni Latticini Burrata and Basil; Summer Succotash with Okra, Local Lima Beans, Corn and Tomato; as well as larger format specials like Whole Roasted Branzino for Two with Pickled Onions and Garlic Rice; and Bird Royale Whole Fried Chicken with all the “Fixins.” To complement the menu, a hand-crafted selection of cocktails, wine and beer includes creations like the Cuckoo Bird (Rum, Cuckoo Campari, Pineapple, Mango, and Smoked Chili) and frozen cocktails such as the Watermelon Sugar (Red Wine, Watermelon, Mint, and Black Pepper). “Right now, being able to have a great meal outside in a beautiful setting with incredible views is needed more than ever, which is what made this opportunity one I couldn’t pass up,” shared Chef Marcus Samuelsson. -
Trans-National Nordic-Scottish Co-Operation: Lessons for Policy and Practice
Trans-national Nordic-Scottish Co-operation: Lessons for Policy and Practice Kai Böhme, François Josserand, Pétur Ingi Haraldsson, John Bachtler and Laura Polverari Nordregio 2003 Nordregio Working Paper 2003:3 ISSN 1403-2511 Nordregio - the Nordic Centre for Spatial Development PO Box 1658 S-111 86 Stockholm, Sweden Tel. +46 8 463 5400, fax: +46 8 463 54 01 e-mail: [email protected] website: www.nordregio.se Nordic co-operation takes place among the countries of Denmark, Finland, Iceland, Norway and Sweden, as well as the autonomous territories of the Faroe Islands, Greenland and Åland. The Nordic Council is a forum for co-operation between the Nordic parliaments and governments. The Council consists of 87 parliamentarians from the Nordic countries. The Nordic Council takes policy initiatives and monitors Nordic co-operation. Founded in 1952. The Nordic Council of Ministers is a forum for co-operation between the Nordic governments. The Nordic Council of Ministers implements Nordic co-operation. The prime ministers have the overall responsibility. Its activities are co-ordinated by the Nordic ministers for co-operation, the Nordic Committee for co-operation and portfolio ministers. Founded in 1971. Stockholm, Sweden 2003 Preface Trans-national and inter-regional co-operation between Norden and Scotland has been an active area of policy for almost a decade. At the policy level, there have been a series of high-level meetings of senior officials, complemented by bilateral exchanges. Within the framework of EU co-funded programmes, 79 projects have been supported through Interreg and Article 10 during the 1990s. This co-operation is continuing under the new generation of Interreg III programmes covering the North Sea and Northern Periphery areas over the 2000-06 period. -
“Marcus Samuelsson American Table for Belgique” Cookware Collection
July 11, 2012 Macy’s Announces Exclusive “Marcus Samuelsson American Table for Belgique” Cookware Collection Macy’s Culinary Council Chef Marcus Samuelsson’s new cookware collection will be available exclusively at Macy’s and on macys.com in September 2012 NEW YORK--(BUSINESS WIRE)-- Macy’s (NYSE:M) today announced an exclusive cookware collaboration with celebrity chef and Macy’s Culinary Council member, Marcus Samuelsson. Born in Ethiopia and raised in Sweden, Samuelsson spent his adult years living and cooking in America where he was inspired by the country’s eclectic cuisine composed of traditional foods from countless immigrant groups. His new cookware collection celebrates the nation’s exciting and original cuisine with professional and versatile cookware pieces that are designed with ethnic cooking in mind. The “Marcus Samuelsson American Table for Belgique” collection will launch in September 2012, exclusively at Macy’s and on macys.com. “Marcus Samuelsson "Marcus Samuelsson American Table for Belgique" available exclusively at is one of the most Macy's and on macys.com in September 2012 (Photo: Business Wire) innovative and recognizable chefs in the industry, with unparalleled culinary knowledge and a deep passion for cooking that continues to inspire our customers,” said Nancy Slavin, senior vice president of marketing for Macy’s Private Brands. “Exceptionally designed, the Marcus Samuelsson American Table for Belgique collection offers professional-level cookware that is essential for home cooks who want to create culinary magic in their own kitchens.” In collaboration with Macy’s Culinary Council member and renowned chef Marcus Samuelsson, the collection is an extension of Macy’s exclusive Belgique cookware line. -
CHOPPED ALL-STARS Season Two Chef Bios
Press Contact: Lauren Sklar Phone: 212-401-2424; E-mail: [email protected] *High-res images, show footage, and interviews available upon request. CHOPPED ALL-STARS Season Two Chef Bios Episode 1 – “Iron Chefs Do Battle” Cat Cora (Santa Barbara) made television history on Iron Chef America as the first and only female Iron Chef. In addition to being a world renowned chef, Cat has also authored three cookbooks, “Cat Cora’s Kitchen: Favorite Meals for Family and Friends” (Chronicle Books LLC, 2004), “Cooking From The Hip: Fast, Easy, Phenomenal Meals” (Houghton Mifflin, 2007), and most recently “Classics With a Twist: Fresh Takes on Favorite Dishes” (Houghton Mifflin, 2010). Marc Forgione (New York) won season three of The Next Iron Chef. He is Chef and Owner of Marc Forgione in New York. Marc was recently awarded his second Michelin star, making him the youngest American-born chef and owner to receive the honor in consecutive years. Jose Garces (Philadelphia) won season two of The Next Iron Chef. Since opening his first restaurant, Amada, Jose has opened eleven additional restaurants in Philadelphia, Chicago, Scottsdale, and Palm Springs; authored the cookbook “Latin Evolution” (Lake Isle Press, 2008); and won the James Beard Foundation's prestigious Best Chef Mid-Atlantic award, 2009. Michael Symon (Cleveland) was the first winner of The Next Iron Chef, securing a permanent place on Iron Chef America. Michael is the chef and owner of the critically acclaimed Lola and Lolita restaurants in Cleveland. He currently appears on The Chew (ABC) and Symon’s Suppers (Cooking Channel). Episode 2 – “Prime Time vs. -
Slavery by Another Name,' Citing Security Risk – in America - CNN.Com Blogs
Ala. prison bars white inmate from reading 'Slavery by Another Name,' citing security risk – In America - CNN.com Blogs EDITION: U.S. INTERNATIONAL MÉXICO ARABIC TV: CNN CNNi CNN en Español HLN Home Video NewsPulse U.S. World Politics Justice Entertainment Tech Health Living Travel Opinion iReport Money Sports Coming up on CNN Overseas, they fight for freedom. In America, they fight for jobs. Narrated by JR Martinez. Part One of “Voters In America” a CNN documentary series. Airing May 2012. Overseas, they fight for freedom. In America, they fight for jobs. Narrated by JR Martinez. Part One of “Voters In America” a CNN documentary series. Airing May 2012. Farai Chideya: Don't ‘Harlem, USA’: Black Opinion: Gay people Viral video combats See all Black in attack schools for culture in the 1970s don’t need your kind of Latino stereotypes America stories political gain love MAIN | WHO WE ARE | WHAT WE THINK HOW WE LOOK | HOW WE LIVE DOCUMENTARIES About In America What defines you? Maybe it’s the shade of your skin, the place you grew up, the accent in your words, the make up of your family, the gender you were born with, the intimate relationships you chose to have or your generation? As the American identity changes we will be there to report it. In America is a venue for creative and timely sharing of news that explores who we are. Reach us at [email protected]. Send Feedback | Subscribe Social Media Facebook Twitter February 29th, 2012 Ala. prison bars white inmate from 07:00 AM ET Share reading 'Slavery by Another Name,' Comments (Add comment) Permalink citing security risk Stephanie Siek, Recommend Confirm 46 By CNN (CNN) – The Pulitzer Prize-winning book "Slavery by Another Name: The Tweet 4 Black in America Re-enslavement of Black Americans from the Civil War to World War II," by Douglas Blackmon, tells the story of African Americans in the post- Reconstruction south who were imprisoned and forced into involuntary servitude after being convicted of trifling crimes. -
NORDIC–CHINA COOPERATION to China’S Overall Modernization Objectives
Andreas Bøje Forsby (ed.) (ed.) Bøje Forsby Andreas Sino–Nordic relations matter For all the Nordic countries, China has become an important trading partner. It also plays a central role in the management of the international order on which the Nordic states are highly dependent. At the same time, the Nordic countries risk being drawn into the unfolding great power struggle between the United States and China. For China, the Nordic region is not a major economic partner nor is it closely affiliated with China’s Belt & Road Initiative. Even so, Nordic expertise, technology and innovation skills are in high demand in China, especially with respect to green growth and sustainable development solutions that are critical NORDIC–CHINA COOPERATION to China’s overall modernization objectives. Against this backdrop of existing interconnectivities and mutual interests, there is a need to take a closer look at Sino–Nordic relations in order to identify the opportunities as well as constraints for advancing the relationship further. This pioneering study investigates the relationship, exploring the range of interconnectivities and collaborative practices between China and its Nordic partners. It maps the scope and recent history of current relations across var ious dimensions, not only from an overall comparative perspective but also from the perspectives of the individual countries. The study also focuses on five issue areas – business and innovation, sustain able development, research and education, welfare solutions and peopleto NORDIC–CHINA people relations – where opportunities exist for enhanced cooperation. At the same time, it identifies the main obstacles and challenges to Sino–Nordic relations, including differences of political values and the burgeoning US– COOPERATION China great power rivalry. -
Eesti Juhtimisvaldkonna Uuring 2015
Eesti juhtimisvaldkonna uuring 2015 Raport Versioon: 04.08.2015 Käesoleva aruande tellis Ettevõtluse Arendamise Sihtasutus konsortsiumilt, mille moodustasid Civitta ja Estonian Business School, (EBS). Raporti autorid: Ruth Alas, EBS Ester Eomois, EBS Jekaterina Furman, EBS Tõnu Kaarelson, EBS Marko Rillo, sõltumatu ekspert Agu Uudelepp, EBS Materjalide ettevalmistamisel osalesid ja panustasid: Peep Aaviksoo, EBS Liina Alas, EBS Helen Laidma, EBS Ander Ojandu, Civitta Toomas Tamsar, sõltumatu ekspert Riina Varts, sõltumatu ekspert Projekti juht: Ander Ojandu, Civitta Sisukord LÜHIKOKKUVÕTE .......................................................................................................................................................... 5 1. UURINGU TAUST ................................................................................................................................................. 10 1.1. Uuringu eesmärk ......................................................................................................................................................... 10 1.2. Uuringu taust ................................................................................................................................................................. 10 1.3. Metoodika ....................................................................................................................................................................... 12 2. ANDMESTIK ........................................................................................................................................................ -
Activity Calendar 2017
Activity Calendar 2017 FANS Nordic SAS User Group – four associations of Nordic SAS users SAS User Groups provide an excellent Since 2005, various user groups in the Nordic countries opportunity to meet other SAS users, have offered different activities to local SAS customers. share knowledge and experience, and Now we are strengthening the program by bringing learn more about SAS solutions from them all together under one joint brand, FANS. colleagues, peers and SAS experts. You can expect the same vibrant local network groups Whether you are a seasoned SAS soft- that meets up at a regular basis, and get access to a ware user with experiences to share or larger pool of peers and experts. In addition, you find a newcomer who would like to learn, a new online offerings like in-depth live webinars, a new Meet your peers user group is an excellent way to help Nordic online Community and access to presentations you get the most value from your SAS from network meetings across the borders. Tickets to technology. and build your SAS User Forums and international Events like SAS Global Forum and Analytics Experience, is part of the network. cost-efficient member ship package. This list of networks and conferences for FANS members will be updated regularly. You can expect demos and presentations Networking Activities for SAS Users - 2017 from other peers, customer use cases, partners and SAS experts. All events end with social networking. See full overview and sign up on sas.com/nordic-users. EVENTS JANUARY FEBRUARY MARCH APRIL MAY JUNE AUGUST SEPTEMBER OCTOBER NOVEMBER DECEMBER Copenhagen 23.2. -
Post-Blackness and Culinary Nostalgia in Marcus Samuelsson's
Post-Blackness and Culinary Nostalgia 5 Post-Blackness and Culinary Nostalgia in Marcus Samuelsson’s Yes, Chef Badia Ahad On a recent Sunday afternoon, I found myself lying on the couch indulging in an afternoon marathon of my favorite television show, Chopped, which airs on The Food Network. I cannot explain why I take such perverse pleasure in watching the anxiety-ridden countenances of “chef-testants” upon being given a hodge-podge of four ingredients as disparate as calf’s liver, gummy bears, Swiss chard, and smoked gouda and charged with transforming them into a tasty dish in less than 20 minutes. In one particular episode, while introducing the illustrious panel of judges, host Ted Allen referred to Marcus Samuelsson as the “New Harlem Renaissance” chef.1 Naturally, I was intrigued. As a scholar of contemporary African-American literature and culture, I have been careful to stay abreast of emerging black artistic movements and trends. But the “New Harlem Renaissance” was a moniker for a seemingly localized black cultural, artistic, and apparently, culinary, rebirth of which I knew little. Ultimately, this led to an afternoon of pursuing all things Marcus Samuels- son. While doing so, I came across the November 2008 issue of Food and Wine that featured an article entitled, “The New Harlem Renaissance,” highlighting the easy friendship and culinary collaboration between Chef Marcus Samuels- son, owner of the Red Rooster restaurant, and Thelma Golden, director of the Studio Museum of Harlem. The article in Food and Wine details Golden and Samuelsson’s plans for an elaborate dinner party to celebrate the publication 0026-3079/2016/5404-005$2.50/0 American Studies, 54:4 (2016): 5–26 5 6 Badia Ahad of his then-new cookbook, The Soul of a New Cuisine, which pays homage to the African food cultures that Samuelsson believes have gone virtually ignored in Western culinary spheres.