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adamwatchesmovies · 29 days
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Gargoyles the Movie: Heroes Awaken (1994)
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Back in 1995, I distinctly remember seeing a VHS of Gargoyles: The Movie at the video rental store. I picked it as my movie of the week and was disappointed when I realized it was only the 5-part series premiere edited together. This means we’re not really talking about a movie here, but we sort of are as well. Let's consider it a made-for-TV movie for this review's sake. As that, how does this fare?
In 994 A.D., Scotland, Castle Wyvern repels any invaders thanks to its stone gargoyles, which come to life at nighttime. Despite his frightening appearance, their leader, Goliath (voiced by Keith David) desires only cooperation between his clan and the humans who defend them while they are petrified during the day. Following a betrayal from within the castle walls, most of the gargoyles are destroyed and the few survivors are frozen in stone until the castle they defend rises above the clouds. A thousand years later, in Manhattan, billionaire David Xanatos (Jonathan Frakes) has moved the castle above his headquarters. Awoken in an unfamiliar world, they find a friend in Elisa Maza (Salli Richardson), an open-minded police detective.
Don’t expect the visuals to rival a theatrical production or even something like Nickelodeon’s The Last Airbender. While the characters are consistently on-model, I spotted at least one coloring error in the second half of the picture and there is more than one instance of the stone gargoyles looking pretty different from their awakened state - the "statues" are painted as static background elements so the stone texture and the angles of their muscles/limbs are much more detailed than anything in the moving foreground. Finally, this is a pilot so while it is self-contained, many threads will only pay off in later seasons, such as the gargoyle eggs Goliath leaves with Princess Katharine (Kath Soucie) and her wizard (Jeff Bennett) (not sure why he did that, in hindsight). That said, this is a strong debut.
There are many characters in this story and the gargoyles other than Goliath - they name themselves Lexington (Thom Adcox Hernandez), Hudson (Ed Asner), Brooklyn (Jeff Bennett again), Broadway (Bill Fagerbakke), and Bronx (Frank Welker) - are more established than given character arcs. This makes Goliath the protagonist and the others supporting characters. I’ve found that in most children’s television series, the leader turns out to be the least interesting member of a team but that’s not the case here. Goliath is at once trusting of humans and wary of opening up. He can be calm and collected but is also prone to fits of rage and frequently talks of vengeance against those who’ve wronged him. He adapts well to his new setting but shows no affinity for modern-day tech like some of his comrades. He's many things at once, which keeps you watching and wondering what's next. There are no obvious character arcs within him.
Gargoyles rather elegantly uses the limitations imposed upon it as a boy’s property to its advantage. All of the gargoyles in Manhattan are male, guaranteeing there won’t be any weird “should we start repopulating?” discussions. It also adds an extra level of tragedy to the story by making them the last of their kind. Conveniently, this makes Elisa the lone female hero of the show/film without making her a token. If there’s a secondary protagonist, it’s her (which gives you a bit of a Beauty and the Beast vibe) and unlike other shows, her status as a colored woman does not make her feel like a quota. It should also be noted that Xanatos is a person of color as well, making this a show with more POC than Caucasians. It may be because most of the cast are non-humans but that’s still something I feel is worth noting.
The story features plenty of varied action. There are battles set in 994 and others in the present as well - some of which don’t include the gargoyles at all and allow the human characters to shine. There are twists and turns as allies become enemies and new partnerships are formed. The general tone is tragic and adventurous with a few bits of comedy thrown in here and there. Best of all, this is a wholly original property. The show was conceived as an answer to Batman: The Animated Series but rather than dig up some available superhero property (this was years before Disney acquired Marvel), it's is something new.
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My favorite scene of the film is an interaction between Goliath and his mate, Demona (Marina Sirtis), who managed to survive the thousand-year slumber. During a mission for Xanatos, she prepares to throw an unconscious guard out of an airlock to his death but is stopped by Goliath. “The centuries have made you weak, Goliath,” she says. The thing is, very little time has actually passed for the winged warrior. He’s been frozen in stone. He HASN’T changed but that one sentence shows how much she HAS. It’s a nice subtle exchange.
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I am coming into this review biased. Though I haven’t seen the show in years, I remember it well and certainly, remember how it made me feel in 1994. It played right into my fascination with mythology & monsters and I attribute my affection for Shakespeare (the series draws inspiration from Macbeth, A Midsummer Night’s Dream, among others) to the show. It had a lasting impression on me and I believe it has the power to enchant young audiences once more. (July 28, 2022)
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ghostcultmagazine · 3 years
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ALBUM REVIEW: Orden Ogan – FINAL DAYS - AFM Records 
ALBUM REVIEW: Orden Ogan – FINAL DAYS – AFM Records 
  It’s been all change in the Orden Ogan camp recently, and while obviously playing it’s part, not all of it due to the current Coronavirus situation. Firstly, because of a hand injury sustained in 2018, frontman Sebastian “Seeb” Levermann was forced to perform a series of summer dates minus his guitar, fronting the band as vocalist only. Realising he actually prefers performing this way, …
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corruptionchronicle · 3 years
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State Auditor, Jeff McMahan, Goes To Prison
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The Daily Oklahoman posted coverage of the McMahan scandal. Here is an exerpt:
  Jeff McMahan was sentenced  to eight years and a month for taking bribes from a southeast Oklahoma businessman. Wife, Lori McMahan, was sentenced to six years and six months on related charges.
"I am saddened when the political process is corrupted. Seeing people imprisoned generates mixed prosecutorial emotions,” U.S. Attorney Sheldon J. Sperling said Friday.
Jeff McMahan, a Democrat, was accused of showing favoritism as auditor to businessman Steve Phipps in exchange for cash, jewelry, campaign contributions, fishing trips, and trips to places like New Orleans and Boston.
The former state official was convicted of three felony counts June 14. He resigned two days later.
Sperling said after the sentencing that the McMahans were convicted of conspiracy to commit "dishonest public service mail fraud” and of racketeering through illicit interstate travel.
The charges stemmed from an investigation by the FBI, the IRS and the state Ethics Commission.  Sperling said Friday he was "impressed” the prosecution led to legal reform.
"The state auditor’s office no longer has authority over abstract companies,” he said. "A huge temptation towards corruption has been statutorily removed.”
Read The Oklahoman's Full account at: http://newsok.com/  OKGOP State Chairman, Gary Jones; posted this assessment:
>Anatomy of a Scandal
July 29, 2007
By Gary Jones OKGOP Chairman
Larry Witt and Steve Phipps conspired to funnel corporate contributions into the 2002 State Auditor campaign of Jeff McMahan. FBI affidavits and witnesses have testified that such money was paid to them for the purpose making said contributions. Estimated totals range from $75,000-$100,000. These funds made up a large portion of McMahan’s total contributions and had a significant impact on the election results.
Steve Phipps met on numerous occasions in the office of the State Auditor with legislators including Mike Mass to discuss and arrange for state funds to be funneled into a scam non-profit foundation, Rural Development Foundation, located in an abstract company owned by Phipps and Gene Stripe in Antlers, Oklahoma. Both Mass and Phipps have pleaded guilty to federal charges and are now waiting sentencing to connection to the scheme.
After denying for months McMahan admitted to going on fishing and gambling trips paid for by Phipps. Such trips would constitute something of value received by an individual regulated by McMahan and his office and may be grounds for removal from office.
Duane Smith from the Oklahoma Water Resources Board has reported that he was called into a meeting with the State Auditor Jeff McMahan, Mike Mass and Steve Phipps. During the meeting Smith said he was advised that Mass had put wording in the agency appropriation bill to funnel funds to a trust authority setup by Phipps to aid in selling water from Lake Eufaula. McMahan advised Smith to help get that done and he would make the audit look clean. In 2006 McMahan asked the governor to perform an audit on OFRW. The audit failed to reveal the connection between McMahan and Phipps the principle person being audited and also failed to disclose items which should have been reported and in effect provided the cover-up McMahan had promised.
Larry Witt (Ry-son Oil) is seeking to purchase shares in several abstract companies owned by Steve Phipps. The sale of Phipps’ shares can not take place without approval of Jeff McMahan, State Auditor.
Witt was named in the university housing bond scandal involving Senate president Pro-Temp Mike Morgan. Morgan is also said to responsible for funneling state funds to but Stipe and Phipps’ train that is sitting and rusting in Guthrie.
Jeff McMahan and his office should be removed from the approval process as there exist a clear conflict of interest by McMahan in this matter.
A cause of action should be filed against Phipps, Stipe and Witt to recover state funds illegally obtained. The corporate assets of Phipps Enterprises and Corporate Finance Group should be frozen until such action has been litigated.
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dliilb · 3 years
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Honda "Paper" from a52 on Vimeo.
Client | American Honda Motor Co. Agency | RPA EVP, CCO | Joe Baratelli SVP, ECD | Jason Sperling VP, CD/Art Director | Chuck Blackwell VP, CD/Copywriter | Ken Pappanduros Senior Copywriter | Chris Bradford Art Director | Laura Crigler Copywriter | Josh Hepburn SVP, Chief Production Officer | Gary Patticoff VP, Executive Producer | Isadora Chesler Producer | Mad Magsaysay Sr. VP, Group Strategic Planning Director | Christian Cocker VP, Director of Business Affairs | Maria Del Homme EVP, Management Account Director | Bred Bender VP, Group Account Directors | Adam Blankenship & Jeff Moohr Management Supervisor | Rose McRitchie Account Executives | Susan Kim & Paul Sulzer Product Information Manager | Marco Fantone
Production | RESET CONTENT Director | PES Managing Director | Dave Morrison Executive Producers | Jen Beitler & Jeff McDougall Head of Production | Amanda Clune Producer | Stan Sawicki DP | Eric Adkins Production Supervisor | Mario D'Amici Production Designer | John Joyce Motion Control Operator | Mark Eifert Motion Control Assistant | Calvin Frederick Animation Supervisor | Eileen Kohlhepp Animators | Amy Adamy, Sihanouk Mariona, David Braun, Julian Petschek, Javan Ivey, Jen Prokopowicz, Brandon Lake, Ranko Tadic & Quique Rivera Illustrators | Jerrod McIlvain, Nicole Cardiff, Vincent Lucido, Arwen King, Meghan Boehman, Monica Magana, Kei Chong, Trevor Brown & Alex Theodoropulos Set Dresser/Painter | Veronica Hwang Illustration Coordinator | Evan Koehne Art Department | Nate Theis, Ellen Ridgeway, Melissa Quezada
Editorial | Rock Paper Scissors Editor | Stewart Reeves Executive Producer | Angela Dorian Producer | Leah Carnahan-Dogruer Assistant Editor | Jasmina Zaharieva
VFX & Finishing | A52 Pre-Viz | Ranko Tadic, Ingolfur Guomundsson, Benito Vargas VFX Supervisor & Lead Flame | Andy Rafael Barrios 2D VFX Artists | Michael Plescia, Enid Dalkoff, Rod Basham, Chris Moore, Cam Coombs, Michael Vagilenty CG Artists | Aaron Baker, Mike Bettinardi, Michael Cardenas, Jon Belcome, Joe Chiechi CG Supervisor | Kirk Shintani Roto Artists | Cathy Shaw, Robert Shaw, Tiffany Germann Colorist | Tommy Hooper Online Editor | Dan Ellis Color / Online Assist | Gabe Sanchez, Chris Riley, Erik Rojas Producer | Lusia Boryczko Head of Production | Kim Christensen Executive Producer | Patrick Nugent
Sound Design | Factory UK – Sound Design Studios Sound Designer | Phil Bolland Head of Production | Lou Allen
Mix | Lime Studios Re-Recording Mixer | Dave Wagg Assistant Re-Recording Mixer | Adam Primack Executive Producer | Susie Boyajan
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orbemnews · 3 years
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When Doing Well Means Doing Good Exclusive: The S.E.C.’s evolution on E.S.G. Allison Herren Lee was named acting chair of the Securities and Exchange Commission in January, and since then she has been active, especially when it comes to environmental, social and governance, or E.S.G., issues. The agency has issued a flurry of notices that such disclosures will be priorities this year. Today, Ms. Lee, who was appointed as a commissioner by President Donald Trump in 2019, is speaking at the Center for American Progress, where she will call for input on additional E.S.G. transparency, according to prepared remarks seen by DealBook. The supposed distinction between what’s good and what’s profitable is diminishing, Ms. Lee will argue in the speech, saying that “acting in pursuit of the public interest and acting to maximize the bottom line” are complementary. The S.E.C.’s job is to meet investor demand for data on a range of corporate activities, and Ms. Lee’s planned remarks suggest that greater transparency on E.S.G. issues won’t be optional for much longer. “That demand is not being met by the current voluntary framework,” she will say. “Human capital, human rights, climate change — these issues are fundamental to our markets, and investors want to and can help drive sustainable solutions on these issues.” Ms. Lee will also argue that “political spending disclosure is inextricably linked to E.S.G. issues,” based on research showing that many companies have made climate pledges while donating to candidates with contradictory voting records. The same goes for racial justice initiatives, she will say. This is not an interim priority. Ms. Lee is acting chief, but based on recent statements by Gary Gensler, President Biden’s choice to lead the S.E.C., she’s laying the groundwork for more action rather than throwing down the gauntlet. In his confirmation hearing this month, Mr. Gensler said that investors increasingly wanted companies to disclose risks associated with climate change, diversity, political spending and other E.S.G. issues. Not everyone at the S.E.C. is on board. Hester Peirce and Elad Roisman, fellow commissioners also appointed by Mr. Trump, recently protested the “steady flow” of climate and E.S.G. notices. They issued a public statement, asking, “Do these announcements represent a change from current commission practices or a continuation of the status quo with a new public relations twist?” Further reading: HERE’S WHAT’S HAPPENING More prominent Democrats abandon Gov. Andrew Cuomo. Lawmakers like Speaker Nancy Pelosi and Representative Alexandria Ocasio-Cortez suggested, to varying degrees, that the governor of New York consider resigning over allegations of sexual harassment. He has rejected those calls and is considering running for a fourth term. The U.S. is considering new ways to protect itself against cyberattacks. Efforts by China and Russia to breach government and corporate computer networks — and the failure of American intelligence to detect them — have spurred discussions about ways to organize U.S. cyberdefenses, including more partnerships with private companies. Credit Suisse is accused of continuing to help Americans evade taxes. The Swiss bank aided clients in hiding assets, seven years after it promised U.S. federal prosecutors that it would stop doing so, according to a whistle-blower report. That puts the firm at risk of a fresh investigation and more financial penalties. The bank said it was cooperating with the authorities. A veteran Democratic official is poised to join the Biden administration. Gene Sperling, an economic wonk who served in the Clinton and Obama administrations, is likely to oversee the implementation of the $1.9 trillion stimulus plan, Politico reports. Stripe is now Silicon Valley’s most valuable start-up. The payments processor has raised funding from investors like Sequoia and Fidelity at a $95 billion valuation. Stripe plans to use the money to expand in Europe, including in its founders’ home country, Ireland. Blockchain for the underbanked Brian Brooks, the former acting chief of the Office of the Comptroller of the Currency, is really into blockchain. He was, after all, the chief counsel of the cryptocurrency exchange Coinbase before joining the O.C.C. But his enthusiasm isn’t based on Bitcoin’s success as much as on his personal struggles, he told DealBook. Mr. Brooks borrowed his way out of an ailing town. He grew up in Pueblo, Colo., a steel center that lost its purpose in the 1980s. His father took his own life when Mr. Brooks was 14, and he and his mother had little. In high school, he waited tables and took out loans for school, for a car and eventually for a home. Now, he’s betting that blockchain can help the underbanked do the same more easily. “Unlocking credit availability allows people to move up the ladder,” Mr. Brooks said. Nearly 50 million Americans don’t have credit scores, but many are creditworthy. Traditional rating systems aren’t equipped for nuanced assessments that might include things like rent, Netflix bills or income from gig work. For many, the inability to borrow limits opportunities to achieve financial security. At the O.C.C., Mr. Brooks started Project Reach, a financial inclusion initiative. His first move since resigning from the agency in January is to join the board of the fintech firm Spring Labs as an independent director, DealBook is the first to report. Among other things, the company is developing richer data environments for credit scoring using blockchain tech. Finding solutions to financial inclusion that are immune to politics is key, noted Mr. Brooks, a Trump administration appointee. Credit, he argues, lets people bet on themselves regardless of which party is making policy, and the current system excludes many worthy borrowers. “Let’s let more people climb ladders,” Mr. Brooks said. “It’s just a pent-up cycle where the money has nowhere to go, so it’s doing stupid things.” — Howard Lindzon, an investor, entrepreneur and market commentator, speaking to The Times’s Erin Griffith on the booms (or bubbles) in everything from trading cards to Bitcoin, SPACs and so-called meme stocks. Big Pharma’s Covid booster The pharmaceutical industry is popular right now, which is perhaps unsurprising considering that the end of the pandemic depends on Covid-19 vaccines. Drug makers’ rapid response to the crisis has transformed public sentiment about the industry, moving it from one of the most reviled to one of the most respected, according to new data from the Harris Poll, revealed exclusively in DealBook. A year of living in fear created unlikely heroes. For the past year or so, the Harris Poll has monitored public sentiment in weekly surveys of more than 114,000 people. At the height of the emergency, more than half of respondents were afraid of dying from the virus and a similar share were afraid of losing their jobs. “Only in the past month, with vaccines rising and hospitalizations and deaths declining, is fear abating,” the report noted. Business got good grades during the pandemic. Many respondents cited companies as important to solving problems, where previously they were considered the cause of social woes. (Two-thirds said that companies could do a better job coordinating the vaccine rollout than the government could.) Approval ratings rose for many industries from January last year to February this year. But the reputation of the pharma industry — stained by its role in the opioid crisis and criticized for high drug prices — benefited the most. In January 2020, only 32 percent of respondents viewed the industry positively; late last month, that had almost doubled, to 62 percent. “The pharmaceutical industry’s ability to innovate and perform under intense pressure and in a time of crisis is the ultimate validation for any business,” said John Gerzema, the C.E.O. of the Harris Poll. On Big Government and Big Tech Silicon Valley has been lauded for decades as a hotbed of ingenuity, where companies like Google were born from the brains of entrepreneurs. But in the latest episode of The Times’s Opinion podcast “Sway,” the economist Mariana Mazzucato told Kara Swisher that the traditional narrative has holes in it. “Do you have any idea where the innovation in places like Silicon Valley came from?” asked Ms. Mazzucato, the founder of University College London’s Institute for Innovation and Public Purpose. She ticked off technologies like the internet and GPS: “We wouldn’t have any smart product without all the smart technology, which was government-financed.” “It’s not that the private sector is not doing anything,” she said. “It’s that the government comes in first, does the heavy lifting and invests in the most early stage, high-risk stage — which is exactly the opposite of the storytelling and the narrative.” “We have to admit that value is collectively created,” she said. “It’s not just created in business. The public sector itself is a value.” Listen to the conversation here. THE SPEED READ Deals The French food giant Danone ousted Emmanuel Faber as its chairman and C.E.O., under pressure from two activist investors. (FT) A Maryland hotel magnate who cut a deal to buy The Baltimore Sun from Tribune Publishing may instead challenge Alden Global Capital for all of Tribune’s newspapers. (NYT) The value of short bets against SPACs has more than tripled since the start of the year. (WSJ) Politics and policy Jeff Bezos declined an invitation to speak at a Senate hearing on economic inequality, which will include testimony from an Amazon employee involved in union organization efforts in Alabama. (CNN) With pandemic stimulus out of the way, President Biden is now making infrastructure spending a priority. Can it pass Congress? (FT) Tech Ant Group’s C.E.O., Simon Hu, resigned amid pressure on the Chinese fintech giant from Beijing to overhaul its business. (NYT) In a securities filing, Elon Musk gave himself a new title, “Technoking of Tesla,” and the company’s C.F.O. Zach Kirkhorn is “Master of Coin.” (S.E.C.) Tesla’s California factory recorded hundreds of Covid-19 cases after Mr. Musk reopened the plant last May, according to county data. (WaPo) Best of the rest Peter Diamandis, the founder of the X Prize, held an in-person conference that became a Covid-19 superspreader event — and then followed up with a webinar that touted questionable treatments. (MIT Technology Review) How the I.P.O. of Coupang, an e-commerce giant, signals a potential weakening of South Korea’s traditional corporate elite. (Bloomberg) Some at Goldman Sachs are reportedly frustrated by the leadership of David Solomon during the pandemic, including his criticism of working remotely — while he himself has booked numerous getaways. (Bloomberg) We’d like your feedback! Please email thoughts and suggestions to [email protected]. Source link Orbem News #Good #means
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easyfoodnetwork · 4 years
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The Coronavirus Delivery Pivot Is Already Coming to an End
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A single order awaits being carried out from Sushi Yasuda in Midtown Manhattan | Gary He
As dining rooms around the country shuttered in response to the pandemic, restaurants turned to delivery and takeout — but now, some chefs are saying it’s not worth it
“I don’t think we as a society are fully grasping how fucking dire and dystopian this can get,” says Andy Ricker, the chef and owner of the Pok Pok restaurant group. In the week following Oregon’s March 17 order to shutter dining rooms statewide to slow the spread of COVID-19, five of Ricker’s seven Portland-area restaurants continued operating in a takeout or delivery capacity. But after chef Floyd Cardoz’s March 25 death from complications of COVID-19, a loss that Ricker described on Instagram as “an arrow to the heart,” he decided to close all of his restaurants. “We are food professionals,” he wrote. “We’re okay following health code, and being careful about spreading foodborne illnesses. But a deadly coronavirus? That’s just not something we’re trained to deal with. It just hit me: It’s better to close than to be open.”
Ricker joins a growing number of chefs and restaurant owners across the country who initially tried to make a go of takeout and/or delivery after many cities implemented social distancing or shelter-in-place plans, but have recently decided it was too risky for the health and safety of their workers, and are instead choosing to close entirely. Last week, Chicago’s One Off Hospitality Group announced it was closing its restaurants (which include Big Star and the Publican) due to safety concerns for staff and customers; in Houston, Ford Fry announced he was shutting down his restaurants for similar reasons. This week, Los Angeles’s Sqirl added to the chorus, writing on Instagram that the restaurant’s last day of service will be April 3. At suburban Detroit’s Eli Tea, Elias Majid made the tough decision to close his shop thanks in part to “customers not respecting distance,” he tells Eater. “One lady came in visibly sweating and coughing.” From a financial perspective, Majid had been doing well, as had many of the restaurant owners interviewed for this story. But it’s public health they’re more concerned about now.
“The unfortunate reality is that there are no concrete guidelines available for small restaurants about how to operate in a way that’s not endangering their employees and potentially their customers,” says Heather Sperling, co-owner of Botanica in Los Angeles. When the city’s “safer-at-home” orders came down on March 19, Sperling and her partner, Emily Fiffer, quickly rejiggered their restaurant setup into a marketplace, selling pantry items, fresh produce, and prepared foods.
Business was “hugely successful,” Sperling says, and the revenue sustainable enough to allow Botanica to stay open indefinitely. And yet, on March 20, she and Fiffer announced on Instagram that they were closing to “regroup, restock & do a precautionary quarantine.” Ultimately, “until we better understand how to operate in a way that truly feels safe — if that’s even possible — we didn’t feel it was fair to put our employees at risk,” Sperling says.
In other parts of the country, other operators echoed that sentiment. On March 25, the team at Jonathan Waxman’s beloved New York City restaurant Barbuto announced they were halting their popular to-go operation and closing entirely. “We have been so thrilled to have your support, however the crisis has become too hard to justify our staying open. ... Until the government declares New York City safe, we will remain hunkered down for the duration,” they wrote. Other restaurants across the city, including Superiority Burger and Cafe Katja, posted similar messages of their own.
Back in Portland, Ricker’s post hit home for Johnny Nunn, the owner of Verdigris. Although the French-inspired restaurant had been doing a robust curbside takeout business, Nunn decided to close down on March 25. “I just feel outmatched,” he explains. “I’m a cook. I’m not qualified to make decisions about people’s wellbeing in the face of a crisis.”
Some chefs and owners say that part of the issue is the lack of guidance about worker safety from local and federal officials, who are themselves scrambling to manage and distribute information to an industry in crisis. Nick Cho, the owner of San Francisco’s Wrecking Ball Coffee Roasters, has written Medium posts about the measures he’s put in place to keep his workers safe: They include trying to minimize all contact by moving service to the front door, installing an enormous plexiglass sneeze guard that separates customers from baristas, and asking all customers to wrap their fingers in a sheet of thin wax paper before signing on a touch screen for their credit card orders. Momofuku owner David Chang has also been particularly vocal on this topic: As part of a long Twitter thread on the question of how to keep workers safe in the event that restaurants reopen, he wrote, “One thing is for certain we cannot wait for local, state or federal authorities to prepare us. We need to go on the offensive here.”
“What I wish is that there would be rapid training and mobilization within the Health Department, to send a free consultant to any operation that wants to stay open at all, to come into their facility and help establish best practices,” Sperling says. “Instead, what we got was an email alerting us to the safer-at-home ordinance that had been passed four days earlier. It was laughably, dismayingly useless.”
When I reached out to the Los Angeles County Department of Public Health to ask if it had any specific guidelines for restaurants to operate safely in a takeout or delivery capacity, it sent over this link, which encourages increased handwashing, basic food safety precautions, and the establishment of “social distancing practices for those patrons in the queue when ordering or during pick-up.” It declined to comment further.
Other officials are trying to address an issue of unprecedented scale, while grappling with quickly changing and sometimes-conflicting information about the virus and best practices for preventing it. In Oregon’s Multnomah County, where Portland is located, environmental health supervisor Jeff Martin says his team has been calling every restaurant in their district individually, talking to them about how to safely execute delivery and takeout and answering as many questions as possible—often, he says, about proper sanitation procedures and what exactly “contactless” delivery means. “We’re doing phone calls, video inspections, and email—we’re trying to use technology to cover as much ground as possible,” he says. The Multnomah County Health Department has set up an online FAQ page that’s updated constantly with questions like “Should I wear a mask when preparing food?” (“No, masks should only be worn for people experiencing symptoms. If you are experiencing symptoms, you should not be at work.”) and “What are acceptable takeout and grab-and-go methods?” (Maintain social distance, no self-service, etc.)
And on a personal level, Martin adds that he still feels comfortable ordering takeout. “I think it’s still safe,” he says. “I’ve been picking up food almost every day.”
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Gary He
Carbone in Manhattan resorted to taping out spaces for waiting couriers to maintain distance
Not everyone is discouraged by the efforts of their local officials. In Raleigh, North Carolina, chef Ashley Christensen has been working closely with the Wake County Health Department to stay ahead of rapidly changing developments: On March 17, the state ordered all bars and restaurants closed for dine-in; on March 27, Wake County issued shelter-in-place orders. “We’ve been in constant contact with the governor and county reps; any time any document is produced, we have direct access to it, and we distribute it to a number of colleagues,” Christensen says. “These guys are busy, they have a lot on their plates right now.”
Christensen started offering takeout at her restaurants two weeks ago, but found herself dealing with an unforeseen problem: the crowds who clamored outside without adhering to social-distancing guidelines. It’s an issue that has dogged restaurants around the country, and created perhaps the biggest threat to takeout safety. This became startlingly clear the week before last at the New York City restaurant Carbone, where the crowds of delivery workers and pickup customers were so bad that the police had to be called and the restaurant’s managers eventually closed down the operation, leaving a number of customers empty-handed.
“We can’t really control how the public thinks and how they interact with each other in front of our shops,” Christensen says. So she and her business partner and wife, Kaitlyn Goalen, quickly made the decision to pivot to a delivery-only model, offering premade dinner kits prepared in a commissary kitchen with social-distancing practices in place.
“I don’t think anyone who is staying open is really thinking they’ll make money — most of them are scared that if they close, they’ll lose everything.”
The pair aren’t sure what they’ll do in a few days when they run out of the product they had already ordered, and which had made the switch to delivery temporarily possible. “Takeout and delivery was important for us to do for a week to stretch the timeline of what we could do for the team we’ve been able to retain, and hopefully stretch the cash flow until we can access some other kind of support,” says Goalen. “But the biggest concern here is the very real reality that people are getting sick and dying.”
All of the chefs interviewed for this story have been in constant communication with their staff about whether they felt comfortable coming to work. “I checked in with every person on my team, and they all said, as bad and hard as this is, I feel safer not working,” says Sylvie Gabriele, owner of Love & Salt in Manhattan Beach, California. After initially pivoting to become a curbside and delivery grocery popup, Gabriele decided to close on March 26. “I wanted to ride as far as we could until some relief came through, so there could be a little good news,” Gabriele says. “I’m just hoping I didn’t wait too long.” The day after she closed the restaurant, the House of Representatives passed a $2 trillion economic stimulus plan, which will offer some relief to affected workers in the restaurant industry — though it still might not be enough for small-business owners and millions of workers.
Some owners who are frustrated by the lack of guidance from official sources are still choosing to stay open, and implementing extraordinary safety precautions as best they can. In San Francisco, which ordered restaurants and bars to close for dine-in service and residents to shelter in place on March 17, Wrecking Ball owner Nick Cho says that safety means “taking control of our space and the customer environment.” Of the measures he’s taken to that end, he explains, “I’m just trying to think about it in terms of managing systems and creating protocols and procedures. Too much is being left to individuals to figure this out on our own.”
Most chefs emphasize with their colleagues who choose to stay open. “I can’t find fault with it — I myself was there just a few days ago,” says Ricker. “I wanted to protect as many employees’ job status as I could, and I wanted to show spirit and feed the community. I don’t think anyone who is staying open is really thinking they’ll make money — most of them are scared that if they close, they’ll lose everything.”
He hopes that as the situation continues to evolve, the government will “do the right thing” and provide relief so that more operators feel comfortable shutting their doors. “I love my restaurants, and I love the restaurant world, but we are not a part of the supply chain that can deliver basic human necessities to stay alive in hardship,” Ricker says. “We have got to stay home. All of us.”
Jamie Feldmar is a Los Angeles-based writer and cookbook author. See more at jamiefeldmar.com and follow her @jfeldmar. Photos by Gary He
from Eater - All https://ift.tt/3aDPQ12 https://ift.tt/2QZaBws
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A single order awaits being carried out from Sushi Yasuda in Midtown Manhattan | Gary He
As dining rooms around the country shuttered in response to the pandemic, restaurants turned to delivery and takeout — but now, some chefs are saying it’s not worth it
“I don’t think we as a society are fully grasping how fucking dire and dystopian this can get,” says Andy Ricker, the chef and owner of the Pok Pok restaurant group. In the week following Oregon’s March 17 order to shutter dining rooms statewide to slow the spread of COVID-19, five of Ricker’s seven Portland-area restaurants continued operating in a takeout or delivery capacity. But after chef Floyd Cardoz’s March 25 death from complications of COVID-19, a loss that Ricker described on Instagram as “an arrow to the heart,” he decided to close all of his restaurants. “We are food professionals,” he wrote. “We’re okay following health code, and being careful about spreading foodborne illnesses. But a deadly coronavirus? That’s just not something we’re trained to deal with. It just hit me: It’s better to close than to be open.”
Ricker joins a growing number of chefs and restaurant owners across the country who initially tried to make a go of takeout and/or delivery after many cities implemented social distancing or shelter-in-place plans, but have recently decided it was too risky for the health and safety of their workers, and are instead choosing to close entirely. Last week, Chicago’s One Off Hospitality Group announced it was closing its restaurants (which include Big Star and the Publican) due to safety concerns for staff and customers; in Houston, Ford Fry announced he was shutting down his restaurants for similar reasons. This week, Los Angeles’s Sqirl added to the chorus, writing on Instagram that the restaurant’s last day of service will be April 3. At suburban Detroit’s Eli Tea, Elias Majid made the tough decision to close his shop thanks in part to “customers not respecting distance,” he tells Eater. “One lady came in visibly sweating and coughing.” From a financial perspective, Majid had been doing well, as had many of the restaurant owners interviewed for this story. But it’s public health they’re more concerned about now.
“The unfortunate reality is that there are no concrete guidelines available for small restaurants about how to operate in a way that’s not endangering their employees and potentially their customers,” says Heather Sperling, co-owner of Botanica in Los Angeles. When the city’s “safer-at-home” orders came down on March 19, Sperling and her partner, Emily Fiffer, quickly rejiggered their restaurant setup into a marketplace, selling pantry items, fresh produce, and prepared foods.
Business was “hugely successful,” Sperling says, and the revenue sustainable enough to allow Botanica to stay open indefinitely. And yet, on March 20, she and Fiffer announced on Instagram that they were closing to “regroup, restock & do a precautionary quarantine.” Ultimately, “until we better understand how to operate in a way that truly feels safe — if that’s even possible — we didn’t feel it was fair to put our employees at risk,” Sperling says.
In other parts of the country, other operators echoed that sentiment. On March 25, the team at Jonathan Waxman’s beloved New York City restaurant Barbuto announced they were halting their popular to-go operation and closing entirely. “We have been so thrilled to have your support, however the crisis has become too hard to justify our staying open. ... Until the government declares New York City safe, we will remain hunkered down for the duration,” they wrote. Other restaurants across the city, including Superiority Burger and Cafe Katja, posted similar messages of their own.
Back in Portland, Ricker’s post hit home for Johnny Nunn, the owner of Verdigris. Although the French-inspired restaurant had been doing a robust curbside takeout business, Nunn decided to close down on March 25. “I just feel outmatched,” he explains. “I’m a cook. I’m not qualified to make decisions about people’s wellbeing in the face of a crisis.”
Some chefs and owners say that part of the issue is the lack of guidance about worker safety from local and federal officials, who are themselves scrambling to manage and distribute information to an industry in crisis. Nick Cho, the owner of San Francisco’s Wrecking Ball Coffee Roasters, has written Medium posts about the measures he’s put in place to keep his workers safe: They include trying to minimize all contact by moving service to the front door, installing an enormous plexiglass sneeze guard that separates customers from baristas, and asking all customers to wrap their fingers in a sheet of thin wax paper before signing on a touch screen for their credit card orders. Momofuku owner David Chang has also been particularly vocal on this topic: As part of a long Twitter thread on the question of how to keep workers safe in the event that restaurants reopen, he wrote, “One thing is for certain we cannot wait for local, state or federal authorities to prepare us. We need to go on the offensive here.”
“What I wish is that there would be rapid training and mobilization within the Health Department, to send a free consultant to any operation that wants to stay open at all, to come into their facility and help establish best practices,” Sperling says. “Instead, what we got was an email alerting us to the safer-at-home ordinance that had been passed four days earlier. It was laughably, dismayingly useless.”
When I reached out to the Los Angeles County Department of Public Health to ask if it had any specific guidelines for restaurants to operate safely in a takeout or delivery capacity, it sent over this link, which encourages increased handwashing, basic food safety precautions, and the establishment of “social distancing practices for those patrons in the queue when ordering or during pick-up.” It declined to comment further.
Other officials are trying to address an issue of unprecedented scale, while grappling with quickly changing and sometimes-conflicting information about the virus and best practices for preventing it. In Oregon’s Multnomah County, where Portland is located, environmental health supervisor Jeff Martin says his team has been calling every restaurant in their district individually, talking to them about how to safely execute delivery and takeout and answering as many questions as possible—often, he says, about proper sanitation procedures and what exactly “contactless” delivery means. “We’re doing phone calls, video inspections, and email—we’re trying to use technology to cover as much ground as possible,” he says. The Multnomah County Health Department has set up an online FAQ page that’s updated constantly with questions like “Should I wear a mask when preparing food?” (“No, masks should only be worn for people experiencing symptoms. If you are experiencing symptoms, you should not be at work.”) and “What are acceptable takeout and grab-and-go methods?” (Maintain social distance, no self-service, etc.)
And on a personal level, Martin adds that he still feels comfortable ordering takeout. “I think it’s still safe,” he says. “I’ve been picking up food almost every day.”
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Gary He
Carbone in Manhattan resorted to taping out spaces for waiting couriers to maintain distance
Not everyone is discouraged by the efforts of their local officials. In Raleigh, North Carolina, chef Ashley Christensen has been working closely with the Wake County Health Department to stay ahead of rapidly changing developments: On March 17, the state ordered all bars and restaurants closed for dine-in; on March 27, Wake County issued shelter-in-place orders. “We’ve been in constant contact with the governor and county reps; any time any document is produced, we have direct access to it, and we distribute it to a number of colleagues,” Christensen says. “These guys are busy, they have a lot on their plates right now.”
Christensen started offering takeout at her restaurants two weeks ago, but found herself dealing with an unforeseen problem: the crowds who clamored outside without adhering to social-distancing guidelines. It’s an issue that has dogged restaurants around the country, and created perhaps the biggest threat to takeout safety. This became startlingly clear the week before last at the New York City restaurant Carbone, where the crowds of delivery workers and pickup customers were so bad that the police had to be called and the restaurant’s managers eventually closed down the operation, leaving a number of customers empty-handed.
“We can’t really control how the public thinks and how they interact with each other in front of our shops,” Christensen says. So she and her business partner and wife, Kaitlyn Goalen, quickly made the decision to pivot to a delivery-only model, offering premade dinner kits prepared in a commissary kitchen with social-distancing practices in place.
“I don’t think anyone who is staying open is really thinking they’ll make money — most of them are scared that if they close, they’ll lose everything.”
The pair aren’t sure what they’ll do in a few days when they run out of the product they had already ordered, and which had made the switch to delivery temporarily possible. “Takeout and delivery was important for us to do for a week to stretch the timeline of what we could do for the team we’ve been able to retain, and hopefully stretch the cash flow until we can access some other kind of support,” says Goalen. “But the biggest concern here is the very real reality that people are getting sick and dying.”
All of the chefs interviewed for this story have been in constant communication with their staff about whether they felt comfortable coming to work. “I checked in with every person on my team, and they all said, as bad and hard as this is, I feel safer not working,” says Sylvie Gabriele, owner of Love & Salt in Manhattan Beach, California. After initially pivoting to become a curbside and delivery grocery popup, Gabriele decided to close on March 26. “I wanted to ride as far as we could until some relief came through, so there could be a little good news,” Gabriele says. “I’m just hoping I didn’t wait too long.” The day after she closed the restaurant, the House of Representatives passed a $2 trillion economic stimulus plan, which will offer some relief to affected workers in the restaurant industry — though it still might not be enough for small-business owners and millions of workers.
Some owners who are frustrated by the lack of guidance from official sources are still choosing to stay open, and implementing extraordinary safety precautions as best they can. In San Francisco, which ordered restaurants and bars to close for dine-in service and residents to shelter in place on March 17, Wrecking Ball owner Nick Cho says that safety means “taking control of our space and the customer environment.” Of the measures he’s taken to that end, he explains, “I’m just trying to think about it in terms of managing systems and creating protocols and procedures. Too much is being left to individuals to figure this out on our own.”
Most chefs emphasize with their colleagues who choose to stay open. “I can’t find fault with it — I myself was there just a few days ago,” says Ricker. “I wanted to protect as many employees’ job status as I could, and I wanted to show spirit and feed the community. I don’t think anyone who is staying open is really thinking they’ll make money — most of them are scared that if they close, they’ll lose everything.”
He hopes that as the situation continues to evolve, the government will “do the right thing” and provide relief so that more operators feel comfortable shutting their doors. “I love my restaurants, and I love the restaurant world, but we are not a part of the supply chain that can deliver basic human necessities to stay alive in hardship,” Ricker says. “We have got to stay home. All of us.”
Jamie Feldmar is a Los Angeles-based writer and cookbook author. See more at jamiefeldmar.com and follow her @jfeldmar. Photos by Gary He
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gussolomonsjrtest · 5 years
Text
ICE THEATRE OF NEW YORK
Wednesday afternoon, April 3, is sunny, warm, and windy for the annual performance of Ice Theatre of New York. The sunshine is pleasant, but “warm” and “windy” are hazardous for the skaters of this persistent little troupe, which was founded by Moira North in the early ‘80s. Warmth makes the ice slushy, and random wind gusts add unpredictable resistance to the necessary speed that skating requires for balance and momentum. An attentive audience surrounds the Rink at Rockefeller Center at street level on the west, north, and south sides, and at plaza level on the Fifth Avenue side.
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Members of Ice Theatre of New York. (l-r): Joel Dear, Christian Erwin, artistic director Moira North, Gage and Oona Brown, Theron James, Angela Chiang,  Freddie Moore, Jennifer Gruver, Stephanie Spencer, Jessica Huot, Conor Wagar, and Valerie Levine. Photo by Gus Solomons jr
Figure skating and dancing share so many qualities that North regularly reaches out to dance makers, including such notables as Lar Lubovitch, Lucinda Childs, and others, for new repertory. Today’s program of seven dances opens with a piece by Jody Sperling – whose dance pays homage to modern dance pioneer Loie Fuller. “Arctic Memory” is inspired by Fuller’s use of a sea of fabric and by a 43-day arctic science mission to observe global warming that included Sperling.
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ITNY skater Valerie Levine in ARCTIC MEMORY by Jody Sperling. Photo by Nawaf Alsamhan 
In the dance, Valerie Levine wears a white unitard and a cape of flowing white material, hand-painted with green veins suggested by patterns in the Arctic ice. The ice was freshly smoothed by the Zambony, allowing Levine to glide swiftly in large circles, waving her arms, extended by rods to make the fabric fly like enormous moth wings. Midway through, the wind whipped a portion of the cape over Levine’s face, forcing her to continue the routine, peering through this accidental veil. But Levine triumphed over the wind’s whimsy to complete a graceful, virtually flawless performance.
“Confessions,” choreographed by Line Haddad for Jessica Huot and Conor Wagar to music by Florence + the Machine, featured clean unisons and some breath-stopping lifts, including a daring overhead layout. Wagar is tall and strong enough to manipulate delicate Huot easily in the difficult lifts but as swift as she in the side by side work.
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ITNY skater Theron James in PRESENCE by James and Deneane Richburg. photo by Josef Pinlac
Theron James is an all-too-rare African-American skater. A striking figure on the ice, he’s tall and elegantly lithe, like the dancer he also is. Wearing a motled pastel green to white to rust tunic and rich chocolate tights, James’s “Presence” is a collaboration between him and choreographer Deneanne Richburg. James remains undaunted by the soft ice in the jumps and spins he tackles gamely to music from Nicholas Britell’s score for the Academy Award-winning film “Moonlight.”  
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ITNY skaters (l-r): Christian Erwin and Joel Dear in their own REVELATION. Photo by Josef Pinlac
“Revelation” is an intimate, male duet choreographed and performed by Joel Dear and Christian Erwin to a song by Troye Sivan & Jónsí. The men’s close relationship is evinced by their mutual confidence and support, complete with ice-dancing lifts and ballroom embraces. They wear black pants and navy and rust shirts, one navy with a rust yoke, the other with the colors reversed – alter-egos or lovers, we can decide.  
Brother and sister apprentices Oona and Gage Brown dance a very grownup duet by Andrew Lavrik to music by Gary Moore, and Beth Hart and Joe Bonamassa. The youngsters pull off some striking maneuvers that older skaters might not risk in today’s conditions. In the riskiest move, he reclines over her thigh, as she, in a deep squat, maintains sufficient speed to avert a potentially dangerous spill.
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ITNY skater Sarah France in Lorna Brown’s WHEN ATOMS EMBRACE. Photo by Nawaf Alsamhan
Sarah France, a veteran of John Curry’s renowned ice show, skates “When Atoms Embrace” by Lorna Brown to Arvo Pärt’s “Spiegel im Spiegel” in a variegated, veined, lavender and blue unitard. Her dramatic presence conquers the challenges of wind gusts and increasingly slow ice.
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Skaters of ITNY in LOVE RUNS OUT by Elisa Angeli. Photo by Josef Pinlac.
And the final sextet by Elisa Angeli, “Love Runs Out,” is skated by Angela Chiang, Jennifer Gruver, Freddie Moore, Stephanie Spencer, Huot, and Wagar. The piece to music by One Republic alternates between ensemble formations, three couple passages, and four women circling Huot and Wagar as he presses her overhead and spins.
After a center ice bow, the company laps the rink a couple of times, acknowledging the obviously impressed audience’s enthusiastic applause. And in their post-performance cool-down the skaters good-naturedly discuss the less-than-ideal conditions they’d had to face for their big annual show – and indeed, they did overcome like champs.
Gus Solomons jr, © 2019
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ashleybenlove · 7 years
Text
The Ron Factor!
Ninjabot.
Dr. Director’s back! And this’ll be the last time we see her but considering her VA is Felicity Huffman and Desperate Housewives started in 2004 (and this episode aired in 2003)... yeah, SHE WAS BUSY.
Global Justice needs Ron and Kim interrupts the main title sequence to comment on this. 
Adventures is a good way to put it.
Kim, be more modest. Kim’s like, I guess my genetics rock. TAKE A DNA TEST. I WANNA SEE SOME OF THE RESULTS, KIM. 
I’d argue it’s Kim and Ron’s friendship that is the key to Kim’s success in the world saving field. In A Sitch In Time, Shego notes they are a solid team. It’s literally about the team. 
“Science don’t lie.” AN ACTUAL THING RON SAID. AND HE’S RIGHT. RON IS SCIENCE FRIENDLY.
Gemini’s chihuahua really fucking hates Global Justice. ALSO THAT DOG IS VIBRATING CONSTANTLY. 
Kim says she has a Naco flashback because Ron is getting a big head over the whole being studied by GJ thing. 
This guy that works for Gemini is Diedrich Bader’s voice. Noice.
They have cameras in Ron’s room. Ron is a teenage boy. UMMMM. 
“Where are we on naked mole rat acquisition?” “Our team in East Africa is on it.” IT’S ACCURATE. THAT’S WHERE THEY’RE NATIVE TO.
Wade says The Ron Factor hooks into chaos theory. 
Kim is confiding in Monique and calls Ron her “best best friend”
GJ gets the exact same BN order as Ron.
Ron gets kidnapped by Gemini and Kim borrows a skateboard and helmet from a kid. She’s a pretty good skateboarder. 
Ron is a Virgo which means he was born 22 August to 22 September. 
Gemini reveals that he is Dr. Director’s evil fraternal twin. Also Ron must not realize fraternal twins are a thing??? You should meet Ruff and Tuff Thorston.
You have Ron microchipped, Kim. Use that. They don’t use that.  
Gemini is so wrapped up in the fact that he’s OLDER than his sister by 4 minutes. 
North Atlantic. So... basically right around where the Titanic sunk?
Kim and Dr. Director are on jetskis.  
Gemini tempts Ron with food. 
Betty and Sheldon. 
Kim gets knocked out by the weapon that Gemini threatened Ron with.
As Ron, Kim, Betty, and Rufus escape the lair’s destruction they bring unconscious Gemini and the Chihuahua with them. 
Also this is one of the episodes written by Gary Sperling, He died a few months before the episode aired. (The Secret Files video release has a ‘in memory’ for him)
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the-aila-test · 7 years
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Gargoyles (1994 - 1997) written by Michael Reaves, Lydia Marano, Brynne Chandler Reaves, Cary Bates, Gary Sperling & Eric Luke
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1. Is she a main character?  YES.
2. Does this character fall in love with a white man? NO.
3. Does this character end up raped or murdered at any point during the story? NO / NO
Elisa Maza from Gargoyles passes The Aila Test
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theoscarsproject · 7 years
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The Court-Martial of Billy Mitchell (1955). A dramatization of the American general and his court martial for publically complaining about High Command's dismissal and neglect of the aerial fighting forces.
This movie never really finds it’s footing. The premise is generally intriguing, but the pacing sags, and the performances aren’t quite what the nature of the story deserves. It also lacks any sort of visual innovation to really translate the story on the screen in an interesting way. So yeah. You can probably give this one a miss. 4/10.
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mzimnik · 7 years
Text
Hillary’s Cabinet
So, as we watch the nomination hearings of #Trump's nepotistic appointees, we find out who #Clinton had on her shortlist for her cabinet. Read and weep: - State: VP Joe Biden, fmr ambassador Bill Burns or John Podesta - Treasury: Sheryl Sandberg or economist Lael Brainard - Defense: Michèle Flournoy - AG: Loretta Lynch, Jennifer Granholm, Jamie Gorelick or Tom Perez - Commerce: Rep. Gregory Meeks, Sheryl Sandberg or Terry McAuliffe - Labor: Starbucks CEO Howard Schultz - HHS: Neera Tanden - Energy: Fmr EPA official Carol Browner - Education: Jennifer Granholm or former NYU president John Sexton - EPA: (unchosen) likely an African American - Budget Director: Economist and prez adviser Gene Sperling - UN Ambassador: Fmr state dept officials Tom Nides or Wendy Sherman, or fmr ambassador Bill Burns - Nat'l Intelligence: Fmr Nat'l Security Adviser Tom Donlon or fmr CIA official Mike Morell - SEC: Fmr Goldman Sachs employee/treasury official Gary Gensler - Big Jobs: Tom Vilsack or Sen. Cory Booker
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eduardomarin90 · 4 years
Video
vimeo
Imaginary Friend Society "Feeling Sad" - by Uri Lotan from Hornet on Vimeo.
Hornet and Uri Lotan, along with our friends at eddy, were tapped by RPA to participate in their film series for the Pediatric Brain Tumor Foundation. Cancer is scary and overwhelming in itself, but to be diagnosed as a child can be even more terrifying, as well as incredibly confusing. By creating a group of characters called the Imaginary Friend Society, RPA embraced the task and conceived these films to help teach kids about the process of cancer treatment in a compassionate and yet realistic manner.
There is an emotional clarity to Uri’s work and a true intentional craft to his characters' actions. The piece chosen for Uri was Feeling Sad. And what is sadness? It is such a broad topic, yet RPA and Uri did a fantastic job writing the script and developing the direction. We were drawn to this film as it had a depth and an intelligence to its approach to sadness. These are kids that we are speaking to, and yet we do not want to speak down to them, thus the tone of the film had to feel real and honest.
For Hornet, this work was deeply personal. As with most people nowadays, many of our team have been touched by cancer, so there was not a hesitation to dive right in and be a part of it. And being a pro bono film, it was a true investment of our time, Uri's time and the entire studio's time. It was an honorable task to create a film that can help these children navigate the immensity of emotions, and still present it in a tone that is approachable and graspable.
Production Co: Hornet  Director: Uri Lotan  Writers: Uri Lotan & Kristin Labriola  Executive Producer: Hana Shimizu Head of Production: Sang-Jin Bae Development Producer: Kristin Labriola  Producer: Cathy Kwan Editor: Stephanie Andreou Designers: Oren Haskins, Michelle Kwon Storyboard Artist: Uri Lotan, Yoav Shtibelman
Chez Eddy (Environment Visual Development) Executive Producer: Lars Wagner Line Producer: Julie Bellemare CG Lead: Jean-Charles Kerninon Designer: Lucas Durkheim Pre-Viz/Modeling/Rendering/Compositing: Mathieu Maurel
CG Lead / Look Dev / Lighting & Rendering / Compositor: Richard Kim Character TD: Michael Altman CG Character Supervision: Javier Leon Character Modeling/Texturing/Shading: Marta Pombo, Esau Perez, Javier Clavain Pre-Viz: Andrew Boccio, Anthony Travieso, Gabe Askew Animators: Andrew Boccio, Anthony Travieso, Dylan Reid, Jonathan Muller, Keith Osborn Look Dev, Lighting & Rendering/Compositor: Christine Kim & Thao Dan Nguyen Phan VFX: Gabe Askew
AUDIO Music & Sound Design: Ambrose Yu VO Record: Lime Studios VO Talent: Grahame Wood, Beau Stephenson, Diego Alexander
AGENCY: RPA Jason Sperling             - SVP / Chief, Creative Development Fabiano De Queiroz – Creative Director / Art Mike Van Linda – Creative Director / Copy Kirk Williams – Associate Creative Director / Art David Fredette – Associate Creative Director / Copy Ricardo Gurgel – Senior Art Director Juarez Rodrigues – Senior Art Director Darien Campbell – Copywriter Brent Singer – Creative Director / Art Chris Bradford – Associate Creative Director / Copy Joshua Hepburn - Copywriter Gary Paticoff – SVP / Chief Production Officer Ryan Radley - Producer Maria Del’Homme – VP / Director of Business Affairs KK Davis – Associate Director, Business Affairs Jane LoSasso – Account Director Jane Han – Account Executive
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easyfoodnetwork · 4 years
Text
The Coronaviruas Delivery Die-Off Has Started
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A single order awaits being carried out from Sushi Yasuda in Midtown Manhattan | Gary He
As dining rooms around the country shuttered in response to the pandemic, restaurants turned to delivery and takeout — but now, some chefs are saying it’s not worth it
“I don’t think we as a society are fully grasping how fucking dire and dystopian this can get,” says Andy Ricker, the chef and owner of the Pok Pok restaurant group. In the week following Oregon’s March 17 order to shutter dining rooms statewide to slow the spread of COVID-19, five of Ricker’s seven Portland-area restaurants continued operating in a takeout or delivery capacity. But after chef Floyd Cardoz’s March 25 death from complications of COVID-19, a loss that Ricker described on Instagram as “an arrow to the heart,” he decided to close all of his restaurants. “We are food professionals,” he wrote. “We’re okay following health code, and being careful about spreading foodborne illnesses. But a deadly coronavirus? That’s just not something we’re trained to deal with. It just hit me: It’s better to close than to be open.”
Ricker joins a growing number of chefs and restaurant owners across the country who initially tried to make a go of takeout and/or delivery after many cities implemented social distancing or shelter-in-place plans, but have recently decided it was too risky for the health and safety of their workers, and are instead choosing to close entirely. Last week, Chicago’s One Off Hospitality Group announced it was closing its restaurants (which include Big Star and the Publican) due to safety concerns for staff and customers; in Houston, Ford Fry announced he was shutting down his restaurants for similar reasons. This week, Los Angeles’s Sqirl added to the chorus, writing on Instagram that the restaurant’s last day of service will be April 3. At suburban Detroit’s Eli Tea, Elias Majid made the tough decision to close his shop thanks in part to “customers not respecting distance,” he tells Eater. “One lady came in visibly sweating and coughing.” From a financial perspective, Majid had been doing well, as had many of the restaurant owners interviewed for this story. But it’s public health they’re more concerned about now.
“The unfortunate reality is that there are no concrete guidelines available for small restaurants about how to operate in a way that’s not endangering their employees and potentially their customers,” says Heather Sperling, co-owner of Botanica in Los Angeles. When the city’s “safer-at-home” orders came down on March 19, Sperling and her partner, Emily Fiffer, quickly rejiggered their restaurant setup into a marketplace, selling pantry items, fresh produce, and prepared foods.
Business was “hugely successful,” Sperling says, and the revenue sustainable enough to allow Botanica to stay open indefinitely. And yet, on March 20, she and Fiffer announced on Instagram that they were closing to “regroup, restock & do a precautionary quarantine.” Ultimately, “until we better understand how to operate in a way that truly feels safe — if that’s even possible — we didn’t feel it was fair to put our employees at risk,” Sperling says.
In other parts of the country, other operators echoed that sentiment. On March 25, the team at Jonathan Waxman’s beloved New York City restaurant Barbuto announced they were halting their popular to-go operation and closing entirely. “We have been so thrilled to have your support, however the crisis has become too hard to justify our staying open. ... Until the government declares New York City safe, we will remain hunkered down for the duration,” they wrote. Other restaurants across the city, including Superiority Burger and Cafe Katja, posted similar messages of their own.
Back in Portland, Ricker’s post hit home for Johnny Nunn, the owner of Verdigris. Although the French-inspired restaurant had been doing a robust curbside takeout business, Nunn decided to close down on March 25. “I just feel outmatched,” he explains. “I’m a cook. I’m not qualified to make decisions about people’s wellbeing in the face of a crisis.”
Some chefs and owners say that part of the issue is the lack of guidance about worker safety from local and federal officials, who are themselves scrambling to manage and distribute information to an industry in crisis. Nick Cho, the owner of San Francisco’s Wrecking Ball Coffee Roasters, has written Medium posts about the measures he’s put in place to keep his workers safe: They include trying to minimize all contact by moving service to the front door, installing an enormous plexiglass sneeze guard that separates customers from baristas, and asking all customers to wrap their fingers in a sheet of thin wax paper before signing on a touch screen for their credit card orders. Momofuku owner David Chang has also been particularly vocal on this topic: As part of a long Twitter thread on the question of how to keep workers safe in the event that restaurants reopen, he wrote, “One thing is for certain we cannot wait for local, state or federal authorities to prepare us. We need to go on the offensive here.”
“What I wish is that there would be rapid training and mobilization within the Health Department, to send a free consultant to any operation that wants to stay open at all, to come into their facility and help establish best practices,” Sperling says. “Instead, what we got was an email alerting us to the safer-at-home ordinance that had been passed four days earlier. It was laughably, dismayingly useless.”
When I reached out to the Los Angeles County Department of Public Health to ask if it had any specific guidelines for restaurants to operate safely in a takeout or delivery capacity, it sent over this link, which encourages increased handwashing, basic food safety precautions, and the establishment of “social distancing practices for those patrons in the queue when ordering or during pick-up.” It declined to comment further.
Other officials are trying to address an issue of unprecedented scale, while grappling with quickly changing and sometimes-conflicting information about the virus and best practices for preventing it. In Oregon’s Multnomah County, where Portland is located, environmental health supervisor Jeff Martin says his team has been calling every restaurant in their district individually, talking to them about how to safely execute delivery and takeout and answering as many questions as possible—often, he says, about proper sanitation procedures and what exactly “contactless” delivery means. “We’re doing phone calls, video inspections, and email—we’re trying to use technology to cover as much ground as possible,” he says. The Multnomah County Health Department has set up an online FAQ page that’s updated constantly with questions like “Should I wear a mask when preparing food?” (“No, masks should only be worn for people experiencing symptoms. If you are experiencing symptoms, you should not be at work.”) and “What are acceptable takeout and grab-and-go methods?” (Maintain social distance, no self-service, etc.)
And on a personal level, Martin adds that he still feels comfortable ordering takeout. “I think it’s still safe,” he says. “I’ve been picking up food almost every day.”
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Gary He
Carbone in Manhattan resorted to taping out spaces for waiting couriers to maintain distance
Not everyone is discouraged by the efforts of their local officials. In Raleigh, North Carolina, chef Ashley Christensen has been working closely with the Wake County Health Department to stay ahead of rapidly changing developments: On March 17, the state ordered all bars and restaurants closed for dine-in; on March 27, Wake County issued shelter-in-place orders. “We’ve been in constant contact with the governor and county reps; any time any document is produced, we have direct access to it, and we distribute it to a number of colleagues,” Christensen says. “These guys are busy, they have a lot on their plates right now.”
Christensen started offering takeout at her restaurants two weeks ago, but found herself dealing with an unforeseen problem: the crowds who clamored outside without adhering to social-distancing guidelines. It’s an issue that has dogged restaurants around the country, and created perhaps the biggest threat to takeout safety. This became startlingly clear the week before last at the New York City restaurant Carbone, where the crowds of delivery workers and pickup customers were so bad that the police had to be called and the restaurant’s managers eventually closed down the operation, leaving a number of customers empty-handed.
“We can’t really control how the public thinks and how they interact with each other in front of our shops,” Christensen says. So she and her business partner and wife, Kaitlyn Goalen, quickly made the decision to pivot to a delivery-only model, offering premade dinner kits prepared in a commissary kitchen with social-distancing practices in place.
“I don’t think anyone who is staying open is really thinking they’ll make money — most of them are scared that if they close, they’ll lose everything.”
The pair aren’t sure what they’ll do in a few days when they run out of the product they had already ordered, and which had made the switch to delivery temporarily possible. “Takeout and delivery was important for us to do for a week to stretch the timeline of what we could do for the team we’ve been able to retain, and hopefully stretch the cash flow until we can access some other kind of support,” says Goalen. “But the biggest concern here is the very real reality that people are getting sick and dying.”
All of the chefs interviewed for this story have been in constant communication with their staff about whether they felt comfortable coming to work. “I checked in with every person on my team, and they all said, as bad and hard as this is, I feel safer not working,” says Sylvie Gabriele, owner of Love & Salt in Manhattan Beach, California. After initially pivoting to become a curbside and delivery grocery popup, Gabriele decided to close on March 26. “I wanted to ride as far as we could until some relief came through, so there could be a little good news,” Gabriele says. “I’m just hoping I didn’t wait too long.” The day after she closed the restaurant, the House of Representatives passed a $2 trillion economic stimulus plan, which will offer some relief to affected workers in the restaurant industry — though it still might not be enough for small-business owners and millions of workers.
Some owners who are frustrated by the lack of guidance from official sources are still choosing to stay open, and implementing extraordinary safety precautions as best they can. In San Francisco, which ordered restaurants and bars to close for dine-in service and residents to shelter in place on March 17, Wrecking Ball owner Nick Cho says that safety means “taking control of our space and the customer environment.” Of the measures he’s taken to that end, he explains, “I’m just trying to think about it in terms of managing systems and creating protocols and procedures. Too much is being left to individuals to figure this out on our own.”
Most chefs emphasize with their colleagues who choose to stay open. “I can’t find fault with it — I myself was there just a few days ago,” says Ricker. “I wanted to protect as many employees’ job status as I could, and I wanted to show spirit and feed the community. I don’t think anyone who is staying open is really thinking they’ll make money — most of them are scared that if they close, they’ll lose everything.”
He hopes that as the situation continues to evolve, the government will “do the right thing” and provide relief so that more operators feel comfortable shutting their doors. “I love my restaurants, and I love the restaurant world, but we are not a part of the supply chain that can deliver basic human necessities to stay alive in hardship,” Ricker says. “We have got to stay home. All of us.”
Jamie Feldmar is a Los Angeles-based writer and cookbook author. See more at jamiefeldmar.com and follow her @jfeldmar. Photos by Gary He
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A single order awaits being carried out from Sushi Yasuda in Midtown Manhattan | Gary He
As dining rooms around the country shuttered in response to the pandemic, restaurants turned to delivery and takeout — but now, some chefs are saying it’s not worth it
“I don’t think we as a society are fully grasping how fucking dire and dystopian this can get,” says Andy Ricker, the chef and owner of the Pok Pok restaurant group. In the week following Oregon’s March 17 order to shutter dining rooms statewide to slow the spread of COVID-19, five of Ricker’s seven Portland-area restaurants continued operating in a takeout or delivery capacity. But after chef Floyd Cardoz’s March 25 death from complications of COVID-19, a loss that Ricker described on Instagram as “an arrow to the heart,” he decided to close all of his restaurants. “We are food professionals,” he wrote. “We’re okay following health code, and being careful about spreading foodborne illnesses. But a deadly coronavirus? That’s just not something we’re trained to deal with. It just hit me: It’s better to close than to be open.”
Ricker joins a growing number of chefs and restaurant owners across the country who initially tried to make a go of takeout and/or delivery after many cities implemented social distancing or shelter-in-place plans, but have recently decided it was too risky for the health and safety of their workers, and are instead choosing to close entirely. Last week, Chicago’s One Off Hospitality Group announced it was closing its restaurants (which include Big Star and the Publican) due to safety concerns for staff and customers; in Houston, Ford Fry announced he was shutting down his restaurants for similar reasons. This week, Los Angeles’s Sqirl added to the chorus, writing on Instagram that the restaurant’s last day of service will be April 3. At suburban Detroit’s Eli Tea, Elias Majid made the tough decision to close his shop thanks in part to “customers not respecting distance,” he tells Eater. “One lady came in visibly sweating and coughing.” From a financial perspective, Majid had been doing well, as had many of the restaurant owners interviewed for this story. But it’s public health they’re more concerned about now.
“The unfortunate reality is that there are no concrete guidelines available for small restaurants about how to operate in a way that’s not endangering their employees and potentially their customers,” says Heather Sperling, co-owner of Botanica in Los Angeles. When the city’s “safer-at-home” orders came down on March 19, Sperling and her partner, Emily Fiffer, quickly rejiggered their restaurant setup into a marketplace, selling pantry items, fresh produce, and prepared foods.
Business was “hugely successful,” Sperling says, and the revenue sustainable enough to allow Botanica to stay open indefinitely. And yet, on March 20, she and Fiffer announced on Instagram that they were closing to “regroup, restock & do a precautionary quarantine.” Ultimately, “until we better understand how to operate in a way that truly feels safe — if that’s even possible — we didn’t feel it was fair to put our employees at risk,” Sperling says.
In other parts of the country, other operators echoed that sentiment. On March 25, the team at Jonathan Waxman’s beloved New York City restaurant Barbuto announced they were halting their popular to-go operation and closing entirely. “We have been so thrilled to have your support, however the crisis has become too hard to justify our staying open. ... Until the government declares New York City safe, we will remain hunkered down for the duration,” they wrote. Other restaurants across the city, including Superiority Burger and Cafe Katja, posted similar messages of their own.
Back in Portland, Ricker’s post hit home for Johnny Nunn, the owner of Verdigris. Although the French-inspired restaurant had been doing a robust curbside takeout business, Nunn decided to close down on March 25. “I just feel outmatched,” he explains. “I’m a cook. I’m not qualified to make decisions about people’s wellbeing in the face of a crisis.”
Some chefs and owners say that part of the issue is the lack of guidance about worker safety from local and federal officials, who are themselves scrambling to manage and distribute information to an industry in crisis. Nick Cho, the owner of San Francisco’s Wrecking Ball Coffee Roasters, has written Medium posts about the measures he’s put in place to keep his workers safe: They include trying to minimize all contact by moving service to the front door, installing an enormous plexiglass sneeze guard that separates customers from baristas, and asking all customers to wrap their fingers in a sheet of thin wax paper before signing on a touch screen for their credit card orders. Momofuku owner David Chang has also been particularly vocal on this topic: As part of a long Twitter thread on the question of how to keep workers safe in the event that restaurants reopen, he wrote, “One thing is for certain we cannot wait for local, state or federal authorities to prepare us. We need to go on the offensive here.”
“What I wish is that there would be rapid training and mobilization within the Health Department, to send a free consultant to any operation that wants to stay open at all, to come into their facility and help establish best practices,” Sperling says. “Instead, what we got was an email alerting us to the safer-at-home ordinance that had been passed four days earlier. It was laughably, dismayingly useless.”
When I reached out to the Los Angeles County Department of Public Health to ask if it had any specific guidelines for restaurants to operate safely in a takeout or delivery capacity, it sent over this link, which encourages increased handwashing, basic food safety precautions, and the establishment of “social distancing practices for those patrons in the queue when ordering or during pick-up.” It declined to comment further.
Other officials are trying to address an issue of unprecedented scale, while grappling with quickly changing and sometimes-conflicting information about the virus and best practices for preventing it. In Oregon’s Multnomah County, where Portland is located, environmental health supervisor Jeff Martin says his team has been calling every restaurant in their district individually, talking to them about how to safely execute delivery and takeout and answering as many questions as possible—often, he says, about proper sanitation procedures and what exactly “contactless” delivery means. “We’re doing phone calls, video inspections, and email—we’re trying to use technology to cover as much ground as possible,” he says. The Multnomah County Health Department has set up an online FAQ page that’s updated constantly with questions like “Should I wear a mask when preparing food?” (“No, masks should only be worn for people experiencing symptoms. If you are experiencing symptoms, you should not be at work.”) and “What are acceptable takeout and grab-and-go methods?” (Maintain social distance, no self-service, etc.)
And on a personal level, Martin adds that he still feels comfortable ordering takeout. “I think it’s still safe,” he says. “I’ve been picking up food almost every day.”
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Gary He
Carbone in Manhattan resorted to taping out spaces for waiting couriers to maintain distance
Not everyone is discouraged by the efforts of their local officials. In Raleigh, North Carolina, chef Ashley Christensen has been working closely with the Wake County Health Department to stay ahead of rapidly changing developments: On March 17, the state ordered all bars and restaurants closed for dine-in; on March 27, Wake County issued shelter-in-place orders. “We’ve been in constant contact with the governor and county reps; any time any document is produced, we have direct access to it, and we distribute it to a number of colleagues,” Christensen says. “These guys are busy, they have a lot on their plates right now.”
Christensen started offering takeout at her restaurants two weeks ago, but found herself dealing with an unforeseen problem: the crowds who clamored outside without adhering to social-distancing guidelines. It’s an issue that has dogged restaurants around the country, and created perhaps the biggest threat to takeout safety. This became startlingly clear the week before last at the New York City restaurant Carbone, where the crowds of delivery workers and pickup customers were so bad that the police had to be called and the restaurant’s managers eventually closed down the operation, leaving a number of customers empty-handed.
“We can’t really control how the public thinks and how they interact with each other in front of our shops,” Christensen says. So she and her business partner and wife, Kaitlyn Goalen, quickly made the decision to pivot to a delivery-only model, offering premade dinner kits prepared in a commissary kitchen with social-distancing practices in place.
“I don’t think anyone who is staying open is really thinking they’ll make money — most of them are scared that if they close, they’ll lose everything.”
The pair aren’t sure what they’ll do in a few days when they run out of the product they had already ordered, and which had made the switch to delivery temporarily possible. “Takeout and delivery was important for us to do for a week to stretch the timeline of what we could do for the team we’ve been able to retain, and hopefully stretch the cash flow until we can access some other kind of support,” says Goalen. “But the biggest concern here is the very real reality that people are getting sick and dying.”
All of the chefs interviewed for this story have been in constant communication with their staff about whether they felt comfortable coming to work. “I checked in with every person on my team, and they all said, as bad and hard as this is, I feel safer not working,” says Sylvie Gabriele, owner of Love & Salt in Manhattan Beach, California. After initially pivoting to become a curbside and delivery grocery popup, Gabriele decided to close on March 26. “I wanted to ride as far as we could until some relief came through, so there could be a little good news,” Gabriele says. “I’m just hoping I didn’t wait too long.” The day after she closed the restaurant, the House of Representatives passed a $2 trillion economic stimulus plan, which will offer some relief to affected workers in the restaurant industry — though it still might not be enough for small-business owners and millions of workers.
Some owners who are frustrated by the lack of guidance from official sources are still choosing to stay open, and implementing extraordinary safety precautions as best they can. In San Francisco, which ordered restaurants and bars to close for dine-in service and residents to shelter in place on March 17, Wrecking Ball owner Nick Cho says that safety means “taking control of our space and the customer environment.” Of the measures he’s taken to that end, he explains, “I’m just trying to think about it in terms of managing systems and creating protocols and procedures. Too much is being left to individuals to figure this out on our own.”
Most chefs emphasize with their colleagues who choose to stay open. “I can’t find fault with it — I myself was there just a few days ago,” says Ricker. “I wanted to protect as many employees’ job status as I could, and I wanted to show spirit and feed the community. I don’t think anyone who is staying open is really thinking they’ll make money — most of them are scared that if they close, they’ll lose everything.”
He hopes that as the situation continues to evolve, the government will “do the right thing” and provide relief so that more operators feel comfortable shutting their doors. “I love my restaurants, and I love the restaurant world, but we are not a part of the supply chain that can deliver basic human necessities to stay alive in hardship,” Ricker says. “We have got to stay home. All of us.”
Jamie Feldmar is a Los Angeles-based writer and cookbook author. See more at jamiefeldmar.com and follow her @jfeldmar. Photos by Gary He
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robotics-news · 4 years
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Robotics team on to the next contest
GRAPHIC PHOTO: GARY ALLEN - Seniors Colee Hufschmid (left) and Paul Sperling do 'path testing' in anticipation of the NHS robotics team's next .. Read More
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majidalaydeross · 5 years
Video
vimeo
Honda "Paper" from a52 on Vimeo.
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Production | RESET CONTENT Director | PES Managing Director | Dave Morrison Executive Producers | Jen Beitler & Jeff McDougall Head of Production | Amanda Clune Producer | Stan Sawicki DP | Eric Adkins Production Supervisor | Mario D'Amici Production Designer | John Joyce Motion Control Operator | Mark Eifert Motion Control Assistant | Calvin Frederick Animation Supervisor | Eileen Kohlhepp Animators | Amy Adamy, Sihanouk Mariona, David Braun, Julian Petschek, Javan Ivey, Jen Prokopowicz, Brandon Lake, Ranko Tadic & Quique Rivera Illustrators | Jerrod McIlvain, Nicole Cardiff, Vincent Lucido, Arwen King, Meghan Boehman, Monica Magana, Kei Chong, Trevor Brown & Alex Theodoropulos Set Dresser/Painter | Veronica Hwang Illustration Coordinator | Evan Koehne Art Department | Nate Theis, Ellen Ridgeway, Melissa Quezada
Editorial | Rock Paper Scissors Editor | Stewart Reeves Executive Producer | Angela Dorian Producer | Leah Carnahan-Dogruer Assistant Editor | Jasmina Zaharieva
VFX & Finishing | A52 Pre-Viz | Ranko Tadic, Ingolfur Guomundsson, Benito Vargas VFX Supervisor & Lead Flame | Andy Rafael Barrios 2D VFX Artists | Michael Plescia, Enid Dalkoff, Rod Basham, Chris Moore, Cam Coombs, Michael Vagilenty CG Artists | Aaron Baker, Mike Bettinardi, Michael Cardenas, Jon Belcome, Joe Chiechi CG Supervisor | Kirk Shintani Roto Artists | Cathy Shaw, Robert Shaw, Tiffany Germann Colorist | Tommy Hooper Online Editor | Dan Ellis Color / Online Assist | Gabe Sanchez, Chris Riley, Erik Rojas Producer | Lusia Boryczko Head of Production | Kim Christensen Executive Producer | Patrick Nugent
Sound Design | Factory UK – Sound Design Studios Sound Designer | Phil Bolland Head of Production | Lou Allen
Mix | Lime Studios Re-Recording Mixer | Dave Wagg Assistant Re-Recording Mixer | Adam Primack Executive Producer | Susie Boyajan
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maritagarran69-blog · 6 years
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Email Signatures Email Trademarks.
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