Why I Don't Allow Hot Sauce:
KANSAS CITY, Missouri - A man has been sentenced to 33 years in prison for killing a man during a melee that erupted when someone threw a bottle of hot sauce.
The Kansas City Star reported that 29-year-old Jarvis T. Williams was sentenced Thursday for his convictions on second-degree murder, three counts of assault and four counts of armed criminal action.
Prosecutors claim he fired more than 20 rounds from an assault rifle into a car in October 2005, killing 22-year-old Gary Scott and wounding three others.
Prosecutors said the victim had thrown a bottle of hot sauce at a woman's car, angering Williams.
They had requested a life sentence. Williams' public defender did not immediately return a call seeking comment.
Showing posts with label News. Show all posts
Showing posts with label News. Show all posts
Friday, June 12, 2009
Tuesday, February 26, 2008
“MEETING OF MINDS” BRINGS HISTORY TO LIFE ON STAGE
Galileo Galilei meets Attila the Hun, Charles Darwin, and Emily Dickinson for a lively evening of discussion at Steve Allen’s home in “Meeting of Minds.”
This family-friendly visit with these famous figures from history is a stage adaptation of the Steve Allen scripted popular public television series.
Performances are at the Freemason Hall Theater on May 2, 3, 4, 9, 10, 11, 16, 17, & 18. The theater is located at 525 North Illinois Street, Indianapolis 46204. The play is produced by the Stage Actors Workshop.
Friday and Saturday performances begin at 7:30 pm; and Sunday matinees begin at 2 pm. Tickets are $12 for adults; children 16 years old and younger will be admitted free with a paying adult. For reservations, information, or directions call 201-3436.
In the cast are Mary Hunt as the moderator, George Dokes as Charles Darwin, Glory June Greiff as Emily Dickinson, Tim Koponen as Galileo Galilei, and Carl Conway as Attila the Hun. World-conqueror Attila the Hun will face-off with Galileo and Darwin while the reclusive Emily Dickinson adds her thoughts.
The gathering of these historical figures is the brain-child of Steve Allen. The action of the play takes place at his home, in an informal setting.
What would these famous people say to each other if they met today? That is the clever premise of Mr. Allen’s family-friendly script, which had a successful run on PBS in the 1970s.
The Stage Actors' Workshop is a not-for-profit community theater acting company comprised of talented people who do theater for the love of it. Their mission is to bring to the public live stage shows that are entertaining and educational at a cost that will not break the family budget. Children 16 years-old and younger are always admitted free with a paying adult.
Bob Rini has served as the company’s artistic director since its inception in 1998. They offer affordable acting classes for adults and children. More information may be obtained by e-mailing them at saw_theater@yahoo.com
This family-friendly visit with these famous figures from history is a stage adaptation of the Steve Allen scripted popular public television series.
Performances are at the Freemason Hall Theater on May 2, 3, 4, 9, 10, 11, 16, 17, & 18. The theater is located at 525 North Illinois Street, Indianapolis 46204. The play is produced by the Stage Actors Workshop.
Friday and Saturday performances begin at 7:30 pm; and Sunday matinees begin at 2 pm. Tickets are $12 for adults; children 16 years old and younger will be admitted free with a paying adult. For reservations, information, or directions call 201-3436.
In the cast are Mary Hunt as the moderator, George Dokes as Charles Darwin, Glory June Greiff as Emily Dickinson, Tim Koponen as Galileo Galilei, and Carl Conway as Attila the Hun. World-conqueror Attila the Hun will face-off with Galileo and Darwin while the reclusive Emily Dickinson adds her thoughts.
The gathering of these historical figures is the brain-child of Steve Allen. The action of the play takes place at his home, in an informal setting.
What would these famous people say to each other if they met today? That is the clever premise of Mr. Allen’s family-friendly script, which had a successful run on PBS in the 1970s.
The Stage Actors' Workshop is a not-for-profit community theater acting company comprised of talented people who do theater for the love of it. Their mission is to bring to the public live stage shows that are entertaining and educational at a cost that will not break the family budget. Children 16 years-old and younger are always admitted free with a paying adult.
Bob Rini has served as the company’s artistic director since its inception in 1998. They offer affordable acting classes for adults and children. More information may be obtained by e-mailing them at saw_theater@yahoo.com
Thursday, November 22, 2007
The "Glamorous" Life - Reality Check
Don't Just Be A Chef, Be A Glamorous Chef!
(CBS) Dorothy Hamilton is used to fledgling chefs. In 1984 she founded the French Culinary Institute in Manhattan. But even she has been astounded at what's happened in the past five years.
In that short time, she says enrollment has doubled in size. Today there are about 2,000 students taking six month immersion courses at the school.
The story is the same all over the country. Professional cooking schools are expanding and new ones are starting, in part as a tribute to Americans' increasing interest in fine food. But there's another factor, too. Hamilton says the 24-hour Food Network deserves some of the credit.
While early TV chef's like Julia Child helped convince Americans that they could create fine cuisine at home, a later generation of colorful characters such as Emeril Lagasse and the Barefoot Contessa has made cooking seem like a pathway to fun and stardom.
Now many culinary students have stars in their eyes, and who could blame them for dreaming when you watch Guy Fieri? He had worked in the food business for years, already owned four restaurants and then last season he triumphed on a TV competition show.
Now he hosts two Food Network shows himself and is launching a third, but Fieri worries that his success may give some people the wrong impression.
"People that get into it thinking that they're gonna bet all their chips on, on this happening," he told Sunday Morning correspondent Rita Braver. "That's just kind of a long shot."
And it's not just being a TV star that's an enticing long shot, there's also the allure of your own restaurant. Cathal Armstrong is one of those people. He owns Restaurant Eve, one of the top-rated restaurants in the Washington, D.C. area with a six-week wait for Saturday night reservations. He loves his work, but believes there's far too much focus on the glamour of his industry.
"An awful lot of what we do is the same thing all day every day, peeling potatoes and peeling more carrots and cutting more celery, and it's mundane and repetitive," he said. "The kitchen staff arrive between 10:30 and 11 and then they work lunch and dinner service. So they're here until about midnight."
That's more than 12 hours a day, five days a week, at the going rate of about $30,000 a year. So it's no wonder that even as more people want to become chefs, it's harder to recruit good kitchen staffers.
Armstrong says some of the cooking school grads he hired just couldn't keep going. "And have actually dropped out of the restaurant business entirely because of their realization that this isn't the glamorous thing that they expected it would be," he said.
After attending culinary school, Edric Har thought he'd work his way up in the kitchen of a great restaurant, but the pay was too low, the hours too demanding. He now works as a caterer. "While I did love food, and I wanted to be a cook, and that was part of who I was, it wasn't all of who I was," he said.
At the French Culinary Institute, Dorothy Hamilton says that makes perfect sense. Not every one can become a famous chef. "The great thing about our profession is there are hundreds of thousands of jobs every year for cooks," she said. "What you have to have is the right path."
(CBS) Dorothy Hamilton is used to fledgling chefs. In 1984 she founded the French Culinary Institute in Manhattan. But even she has been astounded at what's happened in the past five years.
In that short time, she says enrollment has doubled in size. Today there are about 2,000 students taking six month immersion courses at the school.
The story is the same all over the country. Professional cooking schools are expanding and new ones are starting, in part as a tribute to Americans' increasing interest in fine food. But there's another factor, too. Hamilton says the 24-hour Food Network deserves some of the credit.
While early TV chef's like Julia Child helped convince Americans that they could create fine cuisine at home, a later generation of colorful characters such as Emeril Lagasse and the Barefoot Contessa has made cooking seem like a pathway to fun and stardom.
Now many culinary students have stars in their eyes, and who could blame them for dreaming when you watch Guy Fieri? He had worked in the food business for years, already owned four restaurants and then last season he triumphed on a TV competition show.
Now he hosts two Food Network shows himself and is launching a third, but Fieri worries that his success may give some people the wrong impression.
"People that get into it thinking that they're gonna bet all their chips on, on this happening," he told Sunday Morning correspondent Rita Braver. "That's just kind of a long shot."
And it's not just being a TV star that's an enticing long shot, there's also the allure of your own restaurant. Cathal Armstrong is one of those people. He owns Restaurant Eve, one of the top-rated restaurants in the Washington, D.C. area with a six-week wait for Saturday night reservations. He loves his work, but believes there's far too much focus on the glamour of his industry.
"An awful lot of what we do is the same thing all day every day, peeling potatoes and peeling more carrots and cutting more celery, and it's mundane and repetitive," he said. "The kitchen staff arrive between 10:30 and 11 and then they work lunch and dinner service. So they're here until about midnight."
That's more than 12 hours a day, five days a week, at the going rate of about $30,000 a year. So it's no wonder that even as more people want to become chefs, it's harder to recruit good kitchen staffers.
Armstrong says some of the cooking school grads he hired just couldn't keep going. "And have actually dropped out of the restaurant business entirely because of their realization that this isn't the glamorous thing that they expected it would be," he said.
After attending culinary school, Edric Har thought he'd work his way up in the kitchen of a great restaurant, but the pay was too low, the hours too demanding. He now works as a caterer. "While I did love food, and I wanted to be a cook, and that was part of who I was, it wasn't all of who I was," he said.
At the French Culinary Institute, Dorothy Hamilton says that makes perfect sense. Not every one can become a famous chef. "The great thing about our profession is there are hundreds of thousands of jobs every year for cooks," she said. "What you have to have is the right path."
Wednesday, November 7, 2007
Chocolate Has Sweet Effect on Blood Flow
We're going to call this the "Barga Effect":
Chocolate lovers, take heart: A Japanese study finds that flavonoid-rich dark chocolate can improve coronary blood flow.
The study looked at what's known as coronary flow velocity reserve (CFVR), an indicator of the ability of the coronary arteries to dilate and allow more blood flow in response to medications.
The two-week trial included 39 healthy adults, average age 29, who ate either 550 milligrams per day of dark chocolate versus white chocolate with no flavonoids.The researchers used Doppler echocardiography to assess CFVR at the start and end of the study. They also measured the participants' blood pressure, blood lipids and two markers of oxidative stress.
Participants who ate dark chocolate showed significantly improved CFVR after two weeks, while those who ate white chocolate showed no change, the study found."Flavonoid-rich dark chocolate intake had acute effects in improving coronary function in healthy adults, as compared to non-flavonoid white chocolate, independent of changes in oxidative stress parameters, blood pressure and lipid profile," wrote the researchers from Chiba University.
However, they noted that difficulties in blinding (preventing participants from knowing which kind of chocolate they were eating) may have affected the results.
The study was to be presented Sunday at the American Heart Association annual meeting in Orlando, Fla.
More information: The Linus Pauling Institute at Oregon State University has more about flavonoids.
SOURCE: Nov. 4, 2007, presentation, American Heart Association annual meeting, Orlando, Fla.
http://www.washingtonpost.com/wp-dyn/content/article/2007/11/04/AR2007110401019.html
Chocolate lovers, take heart: A Japanese study finds that flavonoid-rich dark chocolate can improve coronary blood flow.
The study looked at what's known as coronary flow velocity reserve (CFVR), an indicator of the ability of the coronary arteries to dilate and allow more blood flow in response to medications.
The two-week trial included 39 healthy adults, average age 29, who ate either 550 milligrams per day of dark chocolate versus white chocolate with no flavonoids.The researchers used Doppler echocardiography to assess CFVR at the start and end of the study. They also measured the participants' blood pressure, blood lipids and two markers of oxidative stress.
Participants who ate dark chocolate showed significantly improved CFVR after two weeks, while those who ate white chocolate showed no change, the study found."Flavonoid-rich dark chocolate intake had acute effects in improving coronary function in healthy adults, as compared to non-flavonoid white chocolate, independent of changes in oxidative stress parameters, blood pressure and lipid profile," wrote the researchers from Chiba University.
However, they noted that difficulties in blinding (preventing participants from knowing which kind of chocolate they were eating) may have affected the results.
The study was to be presented Sunday at the American Heart Association annual meeting in Orlando, Fla.
More information: The Linus Pauling Institute at Oregon State University has more about flavonoids.
SOURCE: Nov. 4, 2007, presentation, American Heart Association annual meeting, Orlando, Fla.
http://www.washingtonpost.com/wp-dyn/content/article/2007/11/04/AR2007110401019.html
Friday, October 26, 2007
Indy Chefs' Association Meeting
The November meeting of the American Culinary Federation
Greater Indianapolis Chapter
will be held at 6:00 p.m. on Monday, November 5, 2007 at:
The Garrison
Ft. Benjamin Harrison
6002 N. Post Road
Indianapolis, IN 46216
The host chef is Chef Jim Roberts
Educational session will include information on Chefs’ Certification
Cost: Active Member or Guest - $10.00
Junior Member or Guest - $ 5.00
RSVP: 317-543-9592
For ACF membership information, Contact the
ACF Greater Indianapolis Chapter
1259 Easton Point Dr.
Greenwood, IN 46142
317-882-7998
Or e-mail
Acf.indianapolis@ameritech.net
Or join online at
http://www.acfchefs.org/
Greater Indianapolis Chapter
will be held at 6:00 p.m. on Monday, November 5, 2007 at:
The Garrison
Ft. Benjamin Harrison
6002 N. Post Road
Indianapolis, IN 46216
The host chef is Chef Jim Roberts
Educational session will include information on Chefs’ Certification
Cost: Active Member or Guest - $10.00
Junior Member or Guest - $ 5.00
RSVP: 317-543-9592
For ACF membership information, Contact the
ACF Greater Indianapolis Chapter
1259 Easton Point Dr.
Greenwood, IN 46142
317-882-7998
Or e-mail
Acf.indianapolis@ameritech.net
Or join online at
http://www.acfchefs.org/
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