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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. -
Innovation in Magazine Media 2016-2017 World Report
INNOVATION IN MAGAZINE MEDIA IN MAGAZINE INNOVATION INNOVATION IN MAGAZINE MEDIA 2016-2017 WORLD REPORT A SURVEY BY INNOVATION MEDIA CONSULTING FOR FIPP – THE NETWORK FOR GLOBAL MEDIA JUAN SEÑOR 2016-2017 WORLD REPORT WORLD 2016-2017 JOHN WILPERS JUAN ANTONIO GINER EDITORS 46 DISTRIBUTION MODELS INNOVATION IN MAGAZINE MEDIA 2016-2017 How to distribute your content where your readers are Get over it: You don’t need to own the platform where your content appears if you can spread it wider and more profitably elsewhere… with two big caveats INNOVATION IN MAGAZINE MEDIA 2016-2017 DISTRIBUTION MODELS 47 f you were a musician and could sell more mu- sic through a third party than through a record label, would you put your music up on iTunes? If you were a movie or television producer and could get more consumers to watch your I movies or TV shows by licensing them to a powerful distributor like Netflix, would you give up sole control of their distribution? And if you were a clothing, shoe or hand- bag manufacturer and could sell more product through outlets and online sites, would you follow the lead of big brand companies like Jimmy Choo, Gucci, Prada, Versace, and Rober- to Cavalli and put your products on Amazon? Doesn’t it follow then, in a time when total control of the means of distribution is less rel- evant to a company’s mission, that it makes sense for publishers to spread their content wider, get exposure to new subscribers, and increase profits by putting their content on outside distribution platforms which offer billions of readers? Absolutely… If two conditions are met. -
ECF 56 Third Amended Complaint
Case 1:19-cv-00160-RMC Document 56 Filed 09/19/19 Page 1 of 27 IN THE UNITED STATES DISTRICT COURT FOR THE .DISTRICT OF COLUMBIA TAMRYN SPRUTLL and JACOB SUNDSTROM, individually and on behalf of all those similarly situated, Plaintiffs, Civil Action No.: l:l 9-cv-00160-RMC vs. Class Action Complaint VOX MEDIA, INC, Jury Trial Demanded Defendants. THIRD AMENDED COMPLAINT I. INTRODUCTION 1. Plaintiffs Tainryn Spruill and Jacob Sundstrom (together, "Plaintiffs") bring this class and representative action against Defendant Vox Media, Inc., ("Defendant' or "Vox") on behalf of themselves and all other former and current paid content contributors for Vox's sports blogging network. and flagship property SB :Nation in California, who Vox classified as independent contractors. S.B Nation operates over 300 team. sites dedicated to publishing written articles, videos, and other content on professional and college sports. Each team. site posts daily coverage on games, statistics, player trades, and culture. 'The more traffic the team sites attract, the more advertising revenue Vox generates. Vox pays Plaintiffs and similarly situated class members ("Content Contributors") a small monthly stipend to create and edit the written, video, and. audio content on these team sites. Content Contributors' posts are the core of Vox's business. 2. .During the entire class period, Vox. uniformly and consistently misclassfied Content Contributors —including job titles such as Site Manager, Associate Editor, Managing Editor, Deputy Editor, and Contributor — as independent contractors in order to avoid its duties 1 764747.8 Case 1:19-cv-00160-RMC Document 56 Filed 09/19/19 Page 2 of 27 and obligations owed to employees under California law and to gain. -
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. -
Innovation in Magazine Media 2016-2017 World Report a Survey by Innovation Media Consulting for Fipp – the Network for Global Media
INNOVATION IN MAGAZINE MEDIA IN MAGAZINE INNOVATION INNOVATION IN MAGAZINE MEDIA 2016-2017 WORLD REPORT A SURVEY BY INNOVATION MEDIA CONSULTING FOR FIPP – THE NETWORK FOR GLOBAL MEDIA JUAN SEÑOR 2016-2017 WORLD REPORT WORLD 2016-2017 JOHN WILPERS JUAN ANTONIO GINER EDITORS INNOVATION IN MAGAZINE MEDIA 2016-2017 CONTENTS 3 90 WELCOME FROM FIPP’S CHRIS LLEWELLYN: 5 What’s the biggest obstacle to change? EDITORS’ NOTE 6 A how-to guide to innovation CULTURE 10 TREND SPOTTING 90 Innovation starts How to spot (and profit with the leader from) a trend with digital ADVERTISING 18 VIDEO 104 How to solve the How to make great videos ad blocking crisis that do not break the bank SMALL DATA 32 OFFBEAT 116 How to use data to solve How to inspire, entertain, all your problems provoke and surprise DISTRIBUTION MODELS 46 ABOUT INNOVATION 128 How to distribute your content Good journalism is where your readers are good business MICROPAYMENTS 58 ABOUT FIPP 130 10 How micropayments can Join the conversation deliver new revenue, new readers and new insights MOBILE 72 How to make mobile the 72 monster it should be for you NATIVE ADVERTISING 82 How to succeed at native advertising 116 ISBN A SURVEY AND ANALYSIS BY 978-1-872274-81-2 Innovation in Magazine Media 2016-2017 World Report - print edition 978-1-872274-82-9 Innovation in Magazine Media 2016-2017 World Report - digital edition ON BEHALF OF Paper supplied with thanks to UPM First edition published 2010, 7th edition copyright © 2016 Printed on UPM Finesse Gloss 300 g/m² and by INNOVATION International Media Consulting Group and FIPP. -
2010 Annual Report
2010 ANNUAL REPORT Table of Contents Letter from the President & CEO ......................................................................................................................5 About The Paley Center for Media ................................................................................................................... 7 Board Lists Board of Trustees ........................................................................................................................................8 Los Angeles Board of Governors ................................................................................................................ 10 Media Council Board of Governors ..............................................................................................................12 Public Programs Media As Community Events ......................................................................................................................14 INSIDEMEDIA Events .................................................................................................................................14 PALEYDOCFEST ......................................................................................................................................20 PALEYFEST: Fall TV Preview Parties ...........................................................................................................21 PALEYFEST: William S. Paley Television Festival ......................................................................................... 22 Robert M. -
“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. -
6 X 60 Hosted by Renowned Chef Marcus Samuelsson, No Passport Required Is a New Six-Part Series That Takes Viewers on an Inspiring Journey Across the U.S
6 x 60 Hosted by renowned chef Marcus Samuelsson, No Passport Required is a new six-part series that takes viewers on an inspiring journey across the U.S. to explore and celebrate the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture. Each week, Marcus—an immigrant himself—visits a new city to discover the dynamic and creative ways a particular community has made its mark. A vibrant portrait of America today, 6 x 60 No Passport Required features musicians, poets, chefs, business owners, contact artists, community leaders and home cooks who have enhanced the nation’s culture and cuisine. Tom Koch, Vice President PBS International From Detroit, where Marcus meets Middle Eastern immigrants who call 10 Guest Street the city home, to the Ethiopian community in Washington, D.C., No Passport Boston, MA 02135 USA Required showcases how food can bring Americans—old and new—together TEL: +1.617.208.0735 around the table. In New Orleans, Marcus learns how Vietnamese culinary [email protected] traditions have fully integrated into the fabric of the city, taking center stage pbsinternational.org with long-established French and African influences. In New York, he’s shown how the Indo-Guyanese culture thrives in a small enclave of Queens, and how this one community has taken the best of its Indian, Caribbean and colonial heritage and incorporated those influences into its customs and cuisine. In Chicago, Marcus ventures into the city’s Mexican neighborhoods and discovers their impact on the area’s food and cultural landscape. Going beyond the borders of South Beach, he also meets with members of Miami’s proud Haitian community. -
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.