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February 2016
www.BrandeisConejo.org Volume 11 Issue 3 Spring 2016 - Conejo Valley Chapter News & Views SPRING SPEAKER EVENT Monday, April 18, 2016 AGOURA EVENT CENTER 10:00 a.m. We Proudly Present Brandeis Conejo is presenting Spring Speakers Event Christopher Noxon is an author, (formally Books N Brunch) on Monday, April 18, 2016. journalist, and illustrator. As a jour- It will be held at the Agoura Hills Event Center, at 10:00 nalist, he has written for The New a.m.. Invitations will go out the second week of March. Yorker, Details, The New York We have 3 very different speakers this year. Times Magazine, Los Angeles David Suissa, President of TRIBE Media/Jewish Journal. Magazine, and Salon. He won two who will be speaking on the future of the Jewish people. first-place honors from the LA Press Christopher Noxon, journalist, illustrator and author. His Club for feature and news reporting. novel, "Plus One" is a hilarious story about bread-winning As a freelancer, he covered the Democratic National Conven- women and caretaking men. tion for Reuters. He’s the author of the novel Plus One and Jeannie Opdyke Smith, daughter of Irene Gut Opdyke, named a Righteous Gentile. Her amazing true story of Rejuvenile: Kickball, Cartoons, Cupcakes, and the Reinvention how she saved Jews right under the nose of a German of the American Grown Up. His illustrations have been fea- Major is incredible. tured on The Undo List and in Unscrolled: Writers and Artists Wrestle with the Torah. He lives in Los Angeles with his wife, There will be a buffet lunch catered by Monrose Caterers. -
Halal Development: Trends, Opportunities and Challenges
HALAL DEVELOPMENT: TRENDS, OPPORTUNITIES AND CHALLENGES PROCEEDINGS OF THE 1ST INTERNATIONALCONFERENCE ON HALAL DEVELOPMENT (ICHAD 2020), MALANG, INDONESIA, 8 OCTOBER 2020 Halal Development: Trends, Opportunities and Challenges Edited by Heri Pratikto & Ahmad Taufiq Universitas Negeri Malang, Indonesia Adam Voak Deakin University, Australia Nurdeng Deuraseh Universitas Islam Sultan Sharif Ali, Brunei Darussalam Hadi Nur Universiti Teknologi Malaysia, Indonesia Winai Dahlan The Halal Science Center Chulalongkorn University, Bangkok, Thailand Idris & Agus Purnomo Universitas Negeri Malang, Indonesia CRC Press/Balkema is an imprint of the Taylor & Francis Group, an informa business © 2021 The Author(s) Typeset by MPS Limited, Chennai, India The right of the first International Conference on Halal Development (ICHaD2020) to be identified as author[/s] of this work has been asserted by him/her/them in accordance with sections 77 and 78 of the Copyright, Designs and Patents Act 1988. The Open Access version of this book, available at www.taylorfrancis.com, has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license. The Open Access version of this book will be available six months after its first day of publication. Although all care is taken to ensure integrity and the quality of this publication and the information herein, no responsibility is assumed by the publishers nor the author for any damage to the property or persons as a result of operation or use of this publication and/or the information -
Read Ebook {PDF EPUB} Rejuvenile Kickball Cartoons Cupcakes and the Reinvention of the American Grown-Up by Christopher No Cupcakes Take the Cake
Read Ebook {PDF EPUB} Rejuvenile Kickball Cartoons Cupcakes and the Reinvention of the American Grown-Up by Christopher No Cupcakes Take The Cake. Our interview with Christopher Noxon, author of Rejuvenile: Kickball, Cartoons, Cupcakes, and the Reinvention of the American Grown-Up, is probably our most serious cupcake interview at Cupcakes Take the Cake, thus far, but also one infused with all the enthusiasm for cupcakes one could hope for. I will be honest and say I have not finished the book yet, but not because I didn't find it totally gripping (it even got me to run out and buy a copy of Alice in Wonderland, which I also haven't read, but only for lack of time), but due to many other pressing deadlines. I am going to take it on vacation with me, though, and, despite the fact that cupcakes did not make it into the final book, I'm glad they're in the title because that's how I first heard about it, and I highly recommend it to all of you. It's a serious (but not overly serious) look at a fun topic, and you'll learn about professional skippers and many other wacky, childlike adults. So if you've ever said or thought, "I wish I could be a kid again," read Rejuvenile and learn about adults who, in many ways, are being kids again! You can also Read an excerpt from Rejuvenile at Powells.com, click through to the Amazon link below to see Noxon talking about Rejuvenile with Bill Maher, and I also highly recommend his Rejuvenile blog. -
765-0367, [email protected] BELLA VISTA
CONTACTS: Cara Schneider (215) 599-0789, [email protected] Arturo Varela (267) 765-0367, [email protected] BELLA VISTA & QUEEN VILLAGE NEIGHBORHOOD GUIDE The Bistros, Bars, Shops & Scene Of Side-By-Side South Philadelphia Neighborhoods PHILADELPHIA, March 11, 2019 – Once considered working-class suburbs, the tree-lined South Philadelphia neighborhoods of Queen Village and Bella Vista have spent the past decade establishing themselves as some of the city’s most stable and vibrant places to live, work, dine and shop. Small, historic townhouses and a mix of new and well-established businesses make up these side-by-side neighborhoods. Residents both new and old are passionate about maintaining pocket parks and patronizing independent merchants and restaurants. The districts’ busiest byways include the open-air South 9th Street Italian Market and the mini neighborhood of west-to-east-running South Street, which has a separate guide). Directly south of Old City and Society Hill, Queen Village consists of the blocks between Front and 6th Streets and Lombard Street to Washington Avenue. Just south of Washington West, Bella Vista, a traditionally Italian neighborhood that’s now ethnically mixed, includes 6th to 11th Streets and also stretches from South Street to Washington Avenue. QUEEN VILLAGE: Those coming from Center City can walk (about 25 minutes from City Hall), take a cab or car-share verice, rent an Indego bike or hop on SEPTA’s #12 bus at Broad and Locust Streets, which runs southeast toward 3rd and Pine Streets, just a block north of Queen Village. One standout neighborhood destination is Fabric Row along South Fourth Street between South and Christian streets. -
Prospect Park Books ◆ 2018-2019 Catalog ◆
PROSPECT PARK BOOKS ◆ 2018-2019 CATALOG ◆ From Water, by Kenton Nelson MEMOIR St. Everywhere Struck Travels in Search of the A Husband's Memoir of Lady Saints Trauma and Triumph • By Mary Lea Carroll By Douglas Segal MEMOIR TRAVEL While visiting Italy, One of life’s biggest Mary Lea Carroll clichés becomes a grew fascinated with horrific reality when Prospect Park Books is an independent trade publisher of print and digital the remarkable story Douglas Segal’s wife books, with a focus on fiction, cookbooks, gift, humor, and regional titles. of St. Catherine of and daughter are hit Siena and made a head-on by a city resolution: Whenever bus. Alternatingly No, we’re not in that Prospect Park! We were founded in 2006 by sixth- she was lucky enough harrowing, humorous, generation Southern Californian Colleen Dunn Bates in her home in to travel, if a shrine heartbreaking, and Prospect Park, a historic neighborhood in Pasadena, California, and we have dedicated to a female hopeful, Segal’s a distinctly West Coast sensibility. Prospect Park is dedicated to working with saint was nearby, memoir, built around she'd visit it and learn about her. Her hobby the email updates he sent to family and authors, designers, and artists who are outside of the New York mainstream grew into a journey she never expected, one friends, is ultimately uplifting—a tribute to to publish books that combine strong commercial potential with intelligence, rich with challenges and cappuccinos, doubts how love, determination, and the compassion creativity, and wit. and inspiration, glasses of wine with strangers of community all hold the power to heal. -
The Revenge of Jenji Kohan
Arts & Humanities The Revenge of Jenji Kohan Smart. Funny. Obsessive. Subversive. How the creator of the hit TV shows Weeds and Orange Is the New Black smoked the doubters and got the last laugh. By Paul Hond | Summer 2016 Illustration by Connor Langton. Jenji Kohan ’91CC is a rare bird among television showrunners: blue-haired and female, a punkish Jewish earth mother with a darkly comic vision so basic to her nature that the goblin of political correctness shrinks in her presence. As a writer, she is fearless. She will go there, and keep going. “I find the funny in everything, especially the inappropriate,” she says. “Maybe it’s my survival technique.” Kohan’s company, Tilted Productions, is based in central Los Angeles, in a Spanish Colonial–style building of pink stucco, arched windows, and iron grillwork. Built in 1926 as the Masque Playhouse, it was later renamed the Hayworth Theatre (legend has it that Rita Hayworth’s father once ran a dance studio there). Kohan bought the place in 2013. Now, after a major renovation, it’s a clean, spare, sunny, feng shui triumph of orderly space and calming energy, with long hallways and private writing rooms, a large open kitchen and dining area, and even a children’s playroom filled with brightly colored educational toys. This is where Orange Is the New Black, Kohan’s award-winning women’s-prison dramedy series, is conceived, discussed, mapped out, written, edited, and birthed. With the latest season of Orange in the can, the building is quiet today, and Kohan is relaxed. -
John Hazen White School of Arts & Sciences Newsletter, November
Johnson & Wales University ScholarsArchive@JWU School of Arts & Sciences Newsletter College of Arts & Sciences 11-2009 John Hazen White School of Arts & Sciences Newsletter, November 2009, Vol. 15, Issue 1 Mary Barszcz Ed. Johnson & Wales University - Providence, [email protected] Follow this and additional works at: https://scholarsarchive.jwu.edu/arts_sciences_newsletter Part of the Arts and Humanities Commons Repository Citation Barszcz, Mary Ed., "John Hazen White School of Arts & Sciences Newsletter, November 2009, Vol. 15, Issue 1" (2009). School of Arts & Sciences Newsletter. 3. https://scholarsarchive.jwu.edu/arts_sciences_newsletter/3 This Newsletter is brought to you for free and open access by the College of Arts & Sciences at ScholarsArchive@JWU. It has been accepted for inclusion in School of Arts & Sciences Newsletter by an authorized administrator of ScholarsArchive@JWU. For more information, please contact [email protected]. John Hazen White School of Arts & Sciences NEWSLETTER November 2009 Volume 15, Issue 1 A&S Publicity Committee Come Together for Campus Reads By Donna Thomsen Mary Barszcz (editor) 598-1879 Books can ignite our imagination, quench our thirst for adventure, and teach us about our- Susan Wolin selves as we explore the lives of others. Books open our minds and bring us together. It is (layout) 598-2440 with this goal that the Providence campus of the John Hazen White School of Arts & Sci- Dorothy Abram ences proudly launches an exciting, new program called Campus Reads. Susan Connery Modeled after many similar programs at colleges and universities across the country, the Mari Dias A&S Cultural Life Committee has planned a month-long event designed to bring the John- Mark Duston son & Wales community together by encouraging everyone across the campus to read the Marian Gagnon same book. -
Stp 10-92G1-Sm-Tg Soldier's Manual and Trainer's Guide Food Service Specialist Mos 92G Skill Level 1
STP 10-92G1-SM-TG SOLDIER’S MANUAL AND TRAINER’S GUIDE FOOD SERVICE SPECIALIST MOS 92G SKILL LEVEL 1 HEADQUARTERS DEPARTMENT OF THE ARMY APRIL 2003 DISTRIBUTION RESTRICTION: Approved for public release; Distribution is unlimited. *STP 10-92G1-SM-TG *SOLDIER TRAINING HEADQUARTERS PUBLICATION DEPARTMENT OF THE ARMY No. 10-92G1-SM-TG Washington, DC, 9 April 2003 SOLDIER'S MANUAL and TRAINER'S GUIDE MOS 92G FOOD SERVICE SPECIALIST Skill Level 1 TABLE OF CONTENTS PAGE Table of Contents ...................................................................................................................... i Chapter 1. Introduction...........................................................................................................................1-1 Chapter 2. Training Guide ......................................................................................................................2-1 Chapter 3. MOS/Skill Level Tasks .........................................................................................................3-1 Skill Level 1 Subject Area 1: Sanitation and Safety 101-92G-1260 Perform Cleaning and Sanitation Services at a Field Kitchen.................................3-1 101-92G-1410 Apply Food Protection Measures in a Dining Facility and at a Field Kitchen..........3-4 101-92G-1102 Maintain Safety Standards ......................................................................................3-6 Subject Area 2: Food Preparation 101-92G-1103 Retain Nutrients in Food Products.........................................................................3-10 -
TFK 250 Tactical Field Kitchen
Product Group 3 Mobile Catering Systems ISO 9001 AQAP Certified Quality Assurance System No. FM 12810 110 3.2.1 TFK 250 Tactical Field Kitchen What is every army's most important weapon? Experienced commanders all Kärcher, the mobile over the world are aware that a catering properly motivated soldier is the most important "weapon" in a systems'specialist, modern army. The right food designs, tests and ensures this kind of motivation produces highly advanced and mission readiness and thus kitchen equipment for the morale of all the troops. For that a hot, tasty meal every day mobile applications with plays a decisive role in the past. the armed forces, civil Boost the morale of your troops defence and disaster with Kärcher's newly developed control organizations as TFK 250 tactical field kitchen. It has been designed for use under well as charity aid "Air Land Battle 2000" conditions organizations. and ensures fast and efficient troop catering with plenty of variety. Give your soldiers the best available: Kärcher's TFK 250. The tactical field kitchen for the coming decades was deve- . loped together with the German army over a period of more than 5 years. The Karcher TFK 250 came out of the extremely tough evaluation trials. Never before were such strict standards set for a mobile kitchen. And never before were the stringent specifications for kitchen technology, vehicle technology, logistics, ease of maintenance and environmental protection so perfectly converted into practice. Why are the world's military cooks so enthusiastic about Kärcher's new diesel burner? Diesel burners are undoubtedly the safest for field kitchen The The burner has a fuel tank with a all lids are made of drawn heart of every field kitchen, it Why are chefs, nutritional experts capacity of 4.8 litres (5 US qts) stainless steel (18 % Cr, 10% Ni) burns completely odourless and and logistics commanders so and is connected via the safety with smooth-contoured corners without taste. -
Cheers!We're So Glad You're Here! I'm Sure You Have Heard the Term
Cheers! We're so glad you're here! I'm sure you have heard the term "chuckwagon," but do you know where it originated from? The chuckwagon was created in the mid-1800s by a Texas rancher named Charles Goodnight. It was a mobile field kitchen on a covered wagon and was used for the transportation of perishable food and cooking equipment to feed cowboys driving cattle from Texas to sell in New Mexico. The food normally served from a chuckwagon were items like beans, salted meats, potatoes, stew, dried fruits, coffee cornbread and sourdough biscuits. Toscana's is holding a Chuckwagon Dinner on Monday, Jan. 21, to pay homage to those days on the trail--and you're invited! Read below all about this fun night of warm, hearty, comfort food and make sure to make your reservations today. Reminder: Taste of Italy at Eagle's Nest - Thursday, Jan. 17 Eagle's Nest Taste of Italy Thursday, Jan. 17 5 - 8 p.m. Sausage Stuffed Mushrooms with Basil Cream Homemade sausage, mushrooms Merlot $5 Spinach and Three Cheese Manicotti Spinach, marinara, seasoned ricotta Zinfandel $5 Tiramisu Truffles Mascarpone cheese, chocolate ganache Three course price $22 per person Drink pairing $10 per person Complete dinner for two including wine $64 Make a reservation by calling 623-935-6785 and tell them you're coming for Taste of Italy. Crab Legs at Toscana's Early Catch Fresh Fish - Thursday, Jan. 17 Toscana's Grill Early Catch Fresh Fish Thursday, Jan. 17 4 - 8 p.m. Steamed Snow Crab Legs Corn on the cob, rice pilaf, drawn butter, lemon Half/Whole Pound $12/$24 Call Toscana's Restaurant at 623-935-6753 to make your reservation. -
Mel Gibson's the Passion of the Christ
Journal of Religion & Society Supplement Series 1 The Kripke Center 2004 Mel Gibson’s The Passion of the Christ Edited by Ronald A. Simkins and William L. Blizek Gibson’s Passion A Case Study in Media Manipulation? Mark Silk, Trinity College Introduction [1] When this symposium was organized, it was obvious that there would be plenty of attention focused on the Gibson film in anticipation of its commercial release a few weeks hence. But no one, I think, imagined that controversies over the film would bubble over like Strega Nonna’s pasta pot (if you get the allusion), engulfing the Holy See itself. To say that this has been a press agent’s dream is to understate the case on a truly biblical scale. [2] I am standing before you because one of the things I do for a living is look at how the news media cover religion stories, or stories with significant religious content. The Greenberg Center’s publication, Religion in the News, which I edit, appears three times a year and in the most recent issue we devote a couple of articles to the Gibson controversy - one by A.-J. Levine, a professor of New Testament at Vanderbilt (and a member of the scholars’ committee that reviewed a script of the film), on coverage of the scriptural questions at issue; the other by William Dinges of Catholic University, on coverage of Catholic traditionalism. But we are still very much in medias res. Just by virtue of being a participant in this symposium I have in the past few days been interviewed by such varied publications as the Boston Globe, Variety, and the weekly Forward, and over the next few weeks we can expect that the coverage will continue to intensify. -
BBQ, Paella & Next Day Menus
Est 2010 BBQ, Paella & Next Day Menus Read More _ CONTENTS _ _01 Welcome & Introduction _02 About these menus _03 Paella _04 BBQ _05 Tacoria Buffet _06 Burger and Ribs _07 Drinks Package _08 Extras and Ts & Cs These prices include: Full menu / Chef / Field kitchen / Set up and set down All prices exclude 10% IVA (tax) _ INTRODUCTION _ La Grande Bouffe is an Ibiza-based catering company, creating and delivering exquisite culinary experiences across the island and at unique events across the UK. Established 10 years ago, we are truly passionate about what we do, curating and creating nourishing, flavour led food. From canapés and cocktails, to elegant breakfasts and client entertaining, we cater for all your needs with flair and generosity to leave you with wonderful lasting memories. Inspired by the natural produce and flavours of Ibiza, we have developed close relationships with many local farmers and producers. We commit to using the freshest organic, local and seasonal ingredients. MIXED PAELLA (PAELLA MIXTA) MIXED PAELLA €25 PER PERSON €25 PER PERSON Ibizan chicken thigh sautéed in a tomato Ibizan chicken thigh sautéed in a tomato sofrito, with saffron, toasted fennel seed, sofrito, with saffron, toasted fennel seed, squid & plump prawns. Finished with squid & plump prawns. Finished with lemon lemon wedges & aioli wedges & aioli SEAFOOD PAELLA (PAELLA DE MARISCO) €30 PER PERSON PAELLAS SALADS The coastal variant of paella, with cuttle fish Menu comes with all 3 salads. cooked in the sofirto, Galician mussels, surf clams & king prawns. Finished with lemon La Grande Bouffe has twenty years of experience making traditional IBIZAN POTATO wedges & aioli.