“Yankees 2010 World Series champs? Mayor Bloomberg already planning parade in Canyon of ... - New York Daily News” plus 2 more |
- Yankees 2010 World Series champs? Mayor Bloomberg already planning parade in Canyon of ... - New York Daily News
- She finds her 'Food Heroes' - Seattle Times
- The Heroes: Taking a look at the UM-FSU series' biggest performers - Fort Lauderdale Sun-Sentinel
| Posted: 08 Oct 2010 03:56 PM PDT  Sabo/News Mayor Bloomberg said Friday that the city is already mulling plans for a repeat of last year's ticker tape parade honoring the World Series winning Yankees.When it comes to the Yankees, Mayor Bloomberg is already thinking sweep - and street sweepers. With the Bronx Bombers up 2-0 in their first-round series with the Twins, the mayor confessed he's plotting another World Series ticker-tape celebration in the Canyon of Heroes. "I'm sort of trying to figure out where the parade should start," the mayor said Friday on his weekly radio show. "We have to plan." The mayor, during his appearance on WOR-AM, kept looking at his iPad. "Checking the weather," he explained. "Yankee game tomorrow night. Sweep would be nice." The Yankees won the first two games of the best-of-five series on the road, and return to Yankee Stadium with a chance to advance to round two Saturday night. Bloomberg expressed his admiration for the pinstripers' resilience in overcoming a 3-0 deficit in the first game. The Yankees, behind a two-run Mark Teixeira homer, bounced back for a 6-4 win. "You can't count, you never count the Yankees out," the mayor said. This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read our FAQ page at fivefilters.org/content-only/faq.php |
| She finds her 'Food Heroes' - Seattle Times Posted: 08 Oct 2010 07:02 PM PDT There was a time when hunting, gathering and craftsmanship were the norm, when foragers roamed the forest in search of morels and dried persimmons were massaged into glazed, almost candied Japanese delicacies. So when Georgia Pellegrini, a Wellesley and Harvard grad who went into finance because that's just what people did, grew disenchanted with Wall Street life — which was almost immediately — she turned to the pursuit that had always made her happiest, cooking. She enrolled in culinary school and descended into the "dysfunctional mosh pits," she says, of restaurant kitchens in Manhattan and the South of France. It was in Provence, as a line cook and peeler-of-grapes at La Chassagnette, that Pellegrini first began roaming the forests and fig orchards with foragers and farmers. It was a revelation and a reconnection, she says, with her earliest memories of growing vegetables, fishing for breakfast trout and raising rabbits and honeybees. Now with one book under her belt and filming under way on a television pilot, "Girl Hunter," about hunting, gathering and cooking, Pellegrini, 29, is eager to chat about her just-published "Food Heroes: 16 Culinary Artisans Preserving Tradition" (Stewart, Tabori & Chang, 240 pp, $24.95) It's an ode to "the sausage makers, mushroom hunters, cheese makers and chance takers, " she says, "who make food a craft and a life's meaning." It's a series of tales — slices of life, tradition and history, accompanied by recipes from people such as Hans-Otto Johnsen, a mechanical engineer-turned-beekeper in Skjeberg, Norway, and 93-year-old Helen Otow, who massages persimmons in Granite Bay. We caught up with Pellegrini at home in Berkeley. Q: So how does an ex-financier and restaurant chef end up writing about foragers? A: I found I was more interested in the people coming into restaurants with their various products than peeling grapes or carrots. I'd go foraging with them, or they'd invite me to their olive oil farm. I found them really inspiring. There are so many people out there who are doing extraordinary things to preserve these food tradition. And many of them had different jobs when they started — working in statistics or mechanical engineering, living life in the fast lane — and all of a sudden decided they didn't want to do that anymore. They wanted to raise honeybees. Or olive oil. Q: Hmm, that sounds kind of familiar... A: (Laughs) I started in finance. The path of least resistance after college is often finance or law school. The great thing is, I really hated it. When you're really unhappy, it's like a slingshot. It forces you to think about what you're doing when you're happiest. And it was always cooking. So I took the plunge, went to culinary school — a scary thing to do when you're in a job that makes good money and you've just been a student with no money. My dad instilled in me: Do what makes you happy and the money will follow. Q: Which of these stories most appealed to you? A: They're all so cool — such interesting, warm generous people. They opened their walls to me. But the beekeeper in Norway: He was working as a mechanical engineer in mines when he got very sick, and while he was sick, he fell in love with honeybees. He has spent the last seven years trying to solve the honeybee crisis, and he's able to use his skills as a mechanical engineer to help. These people take their former day jobs and translate them into something they're passionate about. Q: You've taken a global approach in this book, but there are plenty of culinary artisans here in the Bay Area. Who would you highlight if you were doing a purely San Francisco-centric book?
A: Farmer Al (Courchesne) and Frog Hollow — the best peaches in the country and the first to do everything organically. (Soyoung Scanlan), who makes Andante cheese. I met her when I was working at a restaurant, and I still remember tasting her cheese. Q: What's next for you? A: I'm starting the book tour, doing "Evenings with Food Heroes." The TV show was optioned, so we're shooting a pilot. And I'm starting a second book about taking it one step further and getting to the heart of the ingredients yourself. So, hunting, gathering — and recipes. BOURBON PECAN TART Tart dough: 1 ¼ cup all-purpose flour 1 tablespoon sugar ½ teaspoon salt ½ cup cold butter, cut in small pieces 1-2 tablespoons ice water Filling: ¼ cup butter, melted ¼ cup sugar 4 large eggs ¼ teaspoon salt 2 teaspoons vanilla 1 cup molasses ¼ cup bourbon 2 cups pecan halves, raw or toasted 1. Make the tart dough by combining the flour, sugar and salt in a large bowl. Add the butter and work it with your fingers until it looks sandy. Stir in the water and work until the dough comes together. Form it into a thick disc and refrigerate it for 30 minutes or so. 2. Roll the dough out, using flour as needed to prevent sticking. Fit it into a buttered 9 ½-inch, removable-bottom tart pan, leaving dough above the edges so it has room to shrink. Freeze until firm. 3. Preheat oven to 400 degrees. Line the pan with foil and fill with pie weights or dried beans. Bake for 10 minutes, remove the foil and weights, and bake another 10 minutes, or until lightly browned. Cool. 4. Make the filling: using an electric mixer, beat the butter, sugar and eggs until the sugar dissolves. Blend in the salt, vanilla, molasses and bourbon. 5. Fill the cooled tart shell with pecans, then pour the filling evenly over the top, without letting it overflow. Save any extra syrup to top off later. 6. Place the tart on a baking dish to catch any drips, and bake for about 35 minutes, or until the center is firm. (After 10 minutes, add any leftover syrup to the top to compensate for evaporation.) 7. Let cool slightly on a wire rack. Brush the top of the tart with any remaining syrup to give it a glossy glow. Serve warm with vanilla ice cream. Adapted from a recipe by Charles Siegel, Charles Chocolates, Emeryville Calif., published in "Food Heroes: 16 Culinary Artisans" by Georgia Pellegrini (Stewart, Tabori & Chang, 240 pp, $24.95) This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read our FAQ page at fivefilters.org/content-only/faq.php |
| The Heroes: Taking a look at the UM-FSU series' biggest performers - Fort Lauderdale Sun-Sentinel Posted: 08 Oct 2010 11:09 AM PDT There have been countless standout performances and plays since the Miami- Florida State series began picking up steam and relevance after Bobby Bowden was hired in Tallahassee in 1976. Here are some of our favorites: UM NT Jim Burt Sept. 27, 1980 Burt batted away a Rick Stockstill two-point conversion pass with 39 seconds left as the Hurricanes edged FSU 10-9 at the Orange Bowl. The Seminoles lost two games that season, both by a point. UM WR Eddie Brown Nov. 12, 1983 Brown caught a 37-yard touchdown pass from Bernie Kosar that got UM within 16-14 and then had a 17-yard punt return to set up the Hurricanes' last-second 19-yard field goal at Doak Campbell Stadium UM QB Vinny Testaverde Nov. 2, 1985 Testaverde completed 23-of-41 passes for 339 yards with four touchdowns and no interceptions in No. 11 Miami's upset of 10th-ranked FSU in Tallahassee. UM WR Michael Irvin Oct. 3, 1987 Irvin caught touchdown passes of 26 and 73 yards from Steve Walsh as third-ranked Miami edged No. 4 Florida State 26-25 at Doak Campbell Stadium. FSU LB Kirk Carruthers Oct. 28, 1989 Carruthers logged two interceptions, a forced fumble and a fumble recovery as the Seminoles handled the No. 2 Hurricanes 24-10 in Tallahassee. UM RB Steve McGuire Oct. 6, 1990 and Nov. 16, 1991 McGuire pummeled the FSU defense by combining for 318 rushing yards in the two wins, including the huge 17-16 defeat in 1991. The week after that game, McGuire blew out his knee on the carpet at Boston College, and he never returned to his previous form. This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read our FAQ page at fivefilters.org/content-only/faq.php |
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