Search Results for: Nutanix - NCP-5.15 - Nutanix Certified Professional - Multi cloud Infrastructure –Valid Valid Vce 😫 The page for free download of ➡ NCP-5.15 ️⬅️ on 「 www.pdfvce.com 」 will open immediately 🥊NCP-5.15 Free Exam

Number of Results: 250

La Metairie, Zutto, Ci Vediamo

Dan P.Sunday, November 1, 19920

CaB Magazine
November 1992

You Are Where You Eat
Restaurant Reviews

The world didn’t end. We know that because you’re reading this after October 28, 1992. The Rapture. Judgment Day. With life continuing on, I, for one, am breathing heartfelt sighs of relief. It’s dinner time.

Where to venture, knowing that we just barely squeaked by my final reward? We immediately eliminate any place where the clientele think a budget is something for Congress to play with rather than a personal amusement. Even at the end of the world we have principles. Our favorite cuisines come to mind. French, Japanese, and Italian. All three will have to do.

French restaurants in New York are often so stuffy you just want to yell “Fire” to see if anyone reacts. We prefer somewhere with a little life. Just off Sheridan Square, its awning enclosed by a gaggle of geese or brood of ducks (I’ve never been quite sure which), is La Metairie.

The name translates to something like “sharecropper farm,” which definitely fits the look. The rustic farmhouse guise is encouraging from moment one. The tables are packed a trifle close, which can turn an intimate dinner into a group affair. If you don’t mind sharing airspace with your neighbors, you’ll love it.

There is something to be said for haute cuisine with delicate portions and dainty sauces. Admittedly, I’m generally not the one to say it. I like food with flavor and substance, and La Metairie’s kitchen delivers. Whether you want a galantine of duck with a bright fruity sauce, tuna and salmon carpaccio with garden herbs, or seafood sausage, start with anything from the appetizer list. If you’re like me, you’ll order the garlic flan with wild mushrooms. Heaven on earth.

For your main course, I always find it difficult to decide. There’s a grilled poussin (young chicken), roast chicken breast, salmon with ginger and star anise, or provençale style rack of lamb. My personal favorite is the duck breast, which is served with a different sauce each day. Raspberry takes the top of my list.

Desserts vary from time to time. I’m not a big creme brulee fan, but for those who are, my friends tell me La Metairie’s is exceptional. When they have it, the pommes glace is topnotch. If you love French food, don’t pass up an opportunity to savor the moment here.

La Metairie, 189 West 10th Street (at West 4th), 212-989-0343. Open for dinner 7 days a week. All major credit cards. Reservations a must. Dinner $35-40 per person.

Down in that Triangle Below Canal (you did know TriBeCa was an acronym, didn’t you?) is the first place where I first sunk my eyeteeth into a sliver of shimmering fish on sweet vinegared rice. Zutto. The best sushi bar in New York City. Every time I say this, someone is sure to ask, “How can you tell?” I can’t, it’s just a gut feeling. The sushi is always wonderfully fresh, perfectly prepared, and simply yet elegantly presented. Maybe it’s like your first love, the one you never forget and no one every compares with.

There is a modest reserve to the decor, with exposed brick, polished wood, a casual scattering of plants, and Japanese art works. A glass case displays traditional tea service and pottery. The shiny hardwood sushi bar beckons from the back. We traipse our way over and settle down to splurge. Initially formal and correct, the sushi chef loosens up when he realizes we know what we’re looking for.

Everyone has their favorite selection of sushi. While you’re certainly welcome to sample a preset combination plate, I recommend selecting from what looks good right in front of your eyes. Start with a steaming bowl of clear soup, a flavorful dashi (bonito broth) decorated with sea vegetables and crab meat. Green tea or a flask of sake on one side, and it’s time to choose from the array of glistening fish fillets mere inches away.

My personal selection can be counted on to include rich and unctuous hamachi (yellowtail), toasty, seasoned unagi (eel), crunchy and tangy kappa-maki (cucumber and plum roll), and the true test of the sushi aficionado, that quivering bubble of uni (sea urchin roe). Take your chances, and ask the chef to include a few of his own favorites. You won’t be disappointed.

If you simply mush have something besides sushi, Zutto also has a wonderful kitchen. The nega-maki (rolled beef and scallions), the shumai (shrimp dumplings), and hijiki (dark seaweed) with sake sauce are without peer. The broiled salmon teriyaki is one of the finest fillets you’ll find.

For dessert, there is the ubiquitous selection of ice creams; ginger, green tea, and red bean. For something a bit more traditional, try the yokan, sweet red bean cakes.

Zutto, 77 Hudson Street (at Harrison), 212-233-3287. Open for dinner 7 days a week. All major credit cards. Dinner, depending on your appetite for sushi – $20-50 per person.

For those who’ve never ventured into Alphabet City at the far fringe of the East Village, it’s time to check it out. For a first trip, you may want to penetrate just barely over the line, to Avenue A and 6th Street. Ci Vediamo bills itself as “an Italian eatery underground.” And it is. Underground.

New York has more Italian restaurants than we need. It wouldn’t surprise me to find out it has more Italian restaurants than Italy. Yet few of them are worth the trip. When a friend told me about Ci Vediamo, I promptly forgot about it. When a patrol officer on her scooter told me, I went. It was worth the trip.

We walked down the steps into a gleaming space in bold black, white, and red. A wall of mirrors doubles the visual space. The kitchen, which is one of the cleanest I’ve ever seen in a restaurant, is framed by shelves of Italian goodies like pasta, vinegar, and olive oil. The hyperkinetic staff is friendly and cheerful.

Try the garlic sautéed wild mushrooms, a decent mozzarella and plum tomato salad, or mussels simmered in a tasty marinara sauce. Pass on the Antipasto Rustico, lackluster at best. The polenta was topped with a great mushroom sauce, but could have used a little seasoning itself. The top choice has got be the toasted Italian bread in basil pesto. Richly mingled flavors of garlic, parmesan, and basil had us mopping up every last drop.

For our secondi piatti, or second and main course, we had the chance to sample from ricotta and spinach stuffed canelloni in fresh tomato sauce, zucchini and asparagus ravioli with artichoke purée, risotto primavera, bowtie pasta in vodka cream sauce, grilled salmon. The linguini with a rich puttanesca sauce; capers, anchovies, green and black olives is outstanding. The waiters regularly recommend against the individual pizzas. Surprisingly, everything a Ci Vediamo is inexpensive, with no item on the menu over $10.

Desserts are a trifle overly sweet, though acceptable, and change regularly. The ricotta cheesecake is my personal favorite, and the chocolate mousse cake is pretty tasty. The tiramisu, which would classically by filled with a marsala tinged mascarpone, is filled with whipped cream. The fruit tart is delicious, though the puff pastry is a little heavy. On the other hand, the espresso was among the better cups I’ve had in New York. The complimentary glass of port is a nice touch. Time to check out the far reaches of the East Village. Wonder what’s happening at the Pyramid…

Ci Vediamo, 85 Avenue A (at 6th Street), 212-995-5300. No reservations. Open for dinner 7 days a week. Cash only. Dinner $20-25 per person.

CaB magazine was one of the first publications I ever wrote for. Published by my dear friend Andrew Martin, it covered the Cabaret, Theater, Music and Dining scene in New York City, long before slick publications like Time Out NY and Where NY became popular. We had great fun writing it, and some wonderful writers contributed to its pages. When the magazine folded in the mid-90s, Andrew disappeared from the scene, and rumors had it that he departed from this existence not long after. I was thrilled to find out in mid-October 2005, a decade later, that the rumors were just that. Andrew contacted me after finding my site via that omnipresent force, Google. He’s alive and well and a member of a comedy troupe called Meet the Mistake. Somehow quite fitting!

CaB Magazine, Magazine articles

Restaurants

Hyperspace

Dan P.Sunday, May 1, 19940

Space Frontier News
Space Frontier Society
A Chapter of the National Space Society
May 1994
Vol. 5, No. 3
Page 8

Hyperspace
by Dan Perlman, Editor

“listen, there’s a hell of a good universe next door; lets go.” – e.e. cummings

I was going to claim that I now completely understand the theories of general and special relativity, quantum mechanics and superstrings and am now ready to formulate The Theory of Everything. It isn’t, however, quite true. On the other hand, after reading and thoroughly enjoying Michio Kaku’s book Hyperspace, I can at least claim to have a better understanding than what my college physics professors left me with. (To be fair, nobody was really talking about superstrings then, so I can’t really blame them for that part.)

The book is subtitled “A Scientific Odyssey Through Parallel Universes, Time Warps, and the 10th Dimension.”With all the news stories about black holes, wormholes, and holes in the fabric of space-time, I thought it was about time to find out just what the (w)hole hype was about. Kaku, who is a professor of Theoretical Physics at the City College of City University of New York, manages to take this intriguing and complex set of subjects and somehow make it all seem quite reasonable, really.

The book is clearly written for lay folk. You don’t need to be a rocket scientist, figuratively or literally, in order to follow him through fields of wavering quarks. Kaku has a warped sense of humor that he brings not only to his descriptions and demonstrations, but also swings around point-blank on the history, egos, secretiveness and pomposity that surrounds much of the work of theoretical physics.

Using a medium that is, for all practical purposes, two-dimensional, a sheet of paper and ink, he unfolds first one and then another dimension of space-time and lays it out for our inspection. By the time I finished the first section, “Entering the Fifth Dimension,” I not only felt I had a clear grasp, for the first time in my life, on the theories of relativity, but I was also using terms like “blue-shift,” “hyperdougnut” and “scalar particle”in polite conversation.

The one negative I found in the book was in the second section, “Unification in Ten Dimensions,”where Kaku slipped a bit on the layperson approach. For some of the quantum brambles that he wanders through, he seems to assume that the reader has a basic working knowledge of leptons, mu-neutrinos and just exactly what SU(N) symmetry is. I found myself a bit bogged down in flipping back and forth to short explanations in the endnotes (an anathema to any reader – footnotes are so much easier to refer to), and having to reread passages. If one were psychologically inclined, one might assume that Kaku doesn’t really like a lot of quantum theory….

Luckily, he jumps back in with both feet, a smile and a “how-de-do” when he gets to superstrings, black holes and the possibility of other universes in “Wormholes: Gateway to Another Universe?” Whether he’s talking time travel, the existence of God, wrinkles in space, or wave functions of creation, he’s back on solid ground, and so is the reader – which, given the subject matter, is a pretty impressive feat.

In the final section of the book, “Masters of Hyperspace,” Kaku looks at what our future might be. He takes us through Type 0 through Type II civilizations, and pegs us squarely in mid-0 position. He also takes the opportunity to philosophize and climb onto a well-reasoned soapbox about where we’re going to get if we stay on our current heading.

It’s hard to say that the book ends on a positive note, especially given that basically, he leaves us drifting within the boundaries of the universe, with only minimal theoretical hope for some sort of existence as it either expands and cools to absolute zero or collapses as one big multi-billion year flash-in-the-pan. Kaku leaves us a faint glimmer at the end of the hyperspace tunnel, that maybe, perhaps, we might just find our escape into another dimension. Rod Serling would like this guy.

Hyperspace, by Michio Kaku, published by Oxford University Press, 1994, $25.00, ISBN# 0-19-508514-0.

Books (Reviews), Organization Newsletters, Space Frontier News

Books, Physics, Science

Blue, Blue, My World is Blue

Dan P.Thursday, June 10, 20040

Outlet Radio Network
June 2004

Blue, Blue, My World is Blue

They fight aging, cancer, Alzheimer’s, and Parkinson’s, they fight bad cholesterol, infection, cure the common cough, prevent blindness (and improve night vision) and strokes, improve your motor skills, and improve your memory. In fact, if I’m reading the USDA’s study correctly, they apparently helped laboratory mice remember just where they left their car keys. Bears will travel fifteen miles on an empty stomach just to find them.

You can eat them. They have vitamins, fiber, and free-radical antioxidants. They are not, however, a cure-all, I found no listings for eliminating hang-nails, regrowing hair, or making your teeth whiter. They are low in carbohydrates, and approved, I believe, by all appropriate low-carb diet plans – since all of us are on one of those these days. They are, by the way, blue.

Blueberries in fact.

There are entire websites devoted to them. “Googling” on the health benefits of blueberries yields up a serving of over 26,000 websites. Blueberries all by their lonesome manage nearly half a million sites. According to these various sites, blueberries are the oldest known plant still living, with evidence of their existence from over 13,000 years ago! They are one of the few native foods indigenous to North America, or so these websites proclaim. In fact, they are so All-American that when they first appear on their bush, they are white, then turn red, and finally blue!

E-Bay, as of today, has 1145 blueberry related items for sale (well, okay, a few of those are Macintosh computers in blueberry color, but…)

The Maine Wild Blueberry Association is sponsoring research into Blueberry Burgers.

They come in lowbush and highbush varieties, they are known by aliases such as Bilberries, Whortleberries, and Hurtleberries. They are not, however, and this is emphasized in many places, the same thing as Huckleberries. Confusing the two is apparently a major Berry Faux-Pas. They are the state berry of the state of Maine. And, for nearly two centuries, there has been a special tool, the Blueberry Rake, dedicated to their harvest.

Next month, July, will be the fifth annual National Blueberry Month. Really and truly.

In preparation for the festivities, my team and I set out to provide you with all the tools you need to make sure you can have the best of the summer blueberry soirees.

Blueberry Cornmeal Muffins

Let’s face it, most of us only eat blueberries in muffins, so we had to start there. These are not your average, day-to-day, blueberry muffins. These will bring tears to your eyes. And your car keys will magically appear in your hand immediately after consuming one.

3 cups all-purpose flour
3 cups cornmeal
1 tablespoon baking powder
1½ teaspoons baking soda
1 tablespoon salt
3 large eggs, beaten
3 cups milk
1 cup brown sugar
½ cup molasses
1 cup melted shortening or butter
1 cup blueberries (fresh or frozen)

Take about a tablespoon of the flour and toss the blueberries in them to lightly coat, this will help prevent them all sinking to the bottom of your muffins as they bake. Sift together the dry ingredients, and in a separate bowl, combine the wet ones. Combine the wet and dry ingredients, and then stir in the blueberries. Grease a muffin tin and divide the muffin mixture evenly. Bake at 400F for 25 minutes. Makes 12 large muffins.

Savory Blueberry Sauce

Anyone can open a can of sweetened blueberry sauce to pour over cheesecake, onto blintzes, or just to eat with a big spoon. We wanted a sauce that could be used for savory dishes – a delicious fruit sauce for meats – game, ham, turkey, use your imagination!

2 tablespoons chopped shallots or onions
2 tablespoons butter
2 tablespoons flour
½ teaspoon dried thyme
¼ teaspoon dried rosemary
½ cup dry red wine
½ cup water
1 pint of fresh blueberries

Saute shallots in butter in small saucepan. Add flour, thyme and rosemary, cook and stir until the mixture bubbles and thickens. Add wine and water and stir in the blueberries. Cook and stir until mixture comes to a boil, reduce the heat and simmer for 2 minutes until it thickens.

Makes 2 cups.

Our last task was to set out to explore the world of Blueberry Spirits. Nothing you might worship, light incense for, or perform any particular rituals on behalf of. Wine and liqueur. There is a thriving industry in the production of Blueberry Wine, and a fair amount in world of sweet cordials. They are not always easy to find unless you live in a Blueberry-centric part of the world, but we managed to scrounge up a few to taste and review.

I started writing food & wine columns for the Outlet Radio Network, an online radio station in December 2003. They went out of business in June 2005.

Online Publications, Outlet Radio Network

Baking, Humor, Sauces, Spirits, Wine

Get your kare on

Dan P.Sunday, November 25, 20120

Buenos Aires Herald
On Sunday supplement
Food and Wine

When most of us think about curry, we think India and southeast Asia, we don’t immediately think, Japan. And when we think Japan, we think sushi and tempura, we don’t immediately think, curry. But interestingly enough, curry has a history in Japan albeit not a long and involved one – dating back just to the late 1800s when it was introduced by the British during their Indian administration years.

Since that time it has developed into a uniquely Japanese style, definitely milder than the more typical southern continental styles, and making use of different ingredients. At the same time, Indian style curry has become popular, and the original “Western style” curry continues apace. It’s reached the point where many Japanese consider curry, or karē to be a national dish.

Like many curries it’s typically served over rice, though ladling it over thick udon noodles is also popular. The meat and vegetable are typically cooked separately either breadcrumb coated and fried or tempura style, while the curry is cooked as a sauce that is then added to the dish after cooking the other elements separately.

One of our home favorites is katsu curry, one of the most traditional of the Japanese styled versions, and it’s a dish that I’ve not seen on Japanese menus here in town, so it’s a treat to whip it up and enjoy. After all, one of the biggest complaints among the expat community here is the lack of range in Asian dishes available here. Let’s add one to your repertoire!

Although I’m going to give you the recipe for our usual version, with chicken, the exact same recipe can be used substituting in another meat – thick slices of pork or beef, fish fillets, or just vegetables, particularly eggplant slices, all work really well.

Chicken Katsu Curry

4 chicken breasts, cut in 2 cm wide strips
flour
1 egg
breadcrumbs (panko if you have them available)
100 ml olive oil

2 tablespoons vegetable oil
1 red onion
3 carrots
4 garlic cloves
2 tablespoons flour
1 tablespoon curry powder (as hot as you like)
1 teaspoon garam masala (spice mixture available in many dieteticas)
1 tablespoon honey
2 tablespoons soy sauce
500 ml chicken stock (or vegetable, fish, etc. – match the main ingredient!)
1 bay leaf
salt to taste

2 green onions

Grate the onion, garlic and two of the carrots. Thinly slice the remaining carrot and set it aside. Over low heat, cook the grated vegetables in the oil until they’re very soft. Add the flour and continue to cook, stirring, for 2-3 minutes to cook out the “raw” flavor of the flour. Add the remaining sauce ingredients and raise the heat. Bring it up to a simmer, turn the heat back down and cook until thick, stirring regularly. Add salt to taste – probably, given the soy sauce, it will need no more than about a half teaspoon. At this point, you can either leave it as is or puree it completely in a blender – either works – remove the bay leaf if you’re going to puree it.

Separately, cook the thinly sliced carrot that you set aside in boiling salted water until the carrots are just softened. Drain and add to the sauce.

Set-up three bowls, one with some flour, one with the egg, beaten with a splash of water, and one with the breadcrumbs. Dip the chicken pieces first in the flour to lightly coat them, then into the egg, let the excess drip off back into the bowl, and then toss in the breadcrumbs to coat well. In a frying pan, heat the olive oil until quite hot and then fry the coated chicken pieces until golden brown on all sides.

Serve over white rice (or noodles, or whatever strikes your fancy) with a ladleful of the sauce atop. Sprinkle with chopped green onions.

A series of recipes and articles that I started writing for the Buenos Aires Herald Sunday supplement, Food & Wine section, at the beginning of 2012. My original proposal to them was to take local favorite dishes and classics and lighten them up for modern day sensibilities. We’re not talking spa or diet recipes, but at the very least, making them healthier in content, particularly salt, fat and portion size. As time went by, that morphed into a recipe column that, while emphasizing food that is relatively “good for you”, wasn’t necessarily focused on local cuisine. At the beginning of 2013 I decided to stop writing for them over some administrative issues, but it was fun while it lasted.

Buenos Aires Herald, Newspaper articles

Poultry, Red meat

Manhattan’s Hottest New Restaurants

Dan P.Tuesday, September 5, 20000

Q San Francisco
September 2000
Pages 54, 55, 62

Manhattan’s Hottest New Restaurants

In New York restaurants pop up like a jack-in-the-box and close nearly as fast. Some restaurateurs take advantage of the world of trendy, treating their venues practically as day-trades. The glitterati come, see and be seen, and move on – but they come back when the theme, along with the chef and management changes; sometimes it seems they don’t even remember having been there before.

A half-dozen fairly high profile restaurants have opened within the last month. Another half-dozen are slated to open in the next few weeks. I predict three of those will be closed and three will be enroute to closure by the time you read this. Of the others, one, perhaps two, will shine and garner accolades from press and customers alike. That’s the key: the press and the customers need to like the place.

I was sitting with a group of restaurant friends a few nights ago and the question came up, “What restaurants have you been back to?” In the long run the ultimate measure of a restaurant’s quality is repeat customers – people who return time and again because the food is good, the winelist well chosen and varied, service is friendly yet unobtrusive and the ambiance is welcoming and enjoyable.

We came up with three places that all of us have been to repeatedly. The winners of our unofficial, apocryphal, and totally biased survey are: Five Points, AZ, and Fressen. Interestingly, all of our choices are in off-beat locations.

Five Points

Five Points is planted, nearly anonymously, on a cobblestoned block in the lower east side called Great Jones Street. It’s a half a block from the Bowery home to a mix of SRO hotels, half-way houses and off-off-Broadway theater companies and performance spaces.

We love the room. It has the feel of being in a large boathouse. I keep expecting a group of rowers to troop through the room ready to stroke their way along some nearby river. The room is divided by a long, hollow tree trunk, and a stream of water flows from one end to the other. High vaulted ceilings and indirect lighting create a comfortable place to sit and relax.

Chef Mark Meyer’s casual American food is comfort food with class. The kitchen offers wood-oven roasted foods that bring back memories of backyard barbecues and campfires. Admittedly, we never had food like this in the Boy Scouts.

Start with one of Five Points’ specialty cocktails. The cranberry-infused tequila cosmo, the cucumber “sake-tini” and the lemon-mint martini are the stars on my palate. There’s a nice selection of wines by the glass, along with a well-priced winelist with about a hundred choices. In a unique twist, the wines are simply divided by country: France, Italy, USA, Other. Most of the selections are from small, “boutique” producers, many from off-beat locales.

After cocktails order a selection of appetizers for everyone to share.

My personal favorite is the wood-oven roasted shrimp with chickpea crepes, a charred tomato salad and aioli. Other good choices include the grilled Alsatian-style sausage with a truffled-warm potato and red onion salad, and the fire-roasted mussels in white wine and citrus broth that had us mopping up the broth with baskets of bread.

Speaking of bread, Five Points makes a flatbread with mixed herbs and spices that you could make a meal out of all by itself. Among the salad selections, the lobster, mache and fava bean with golden beets and aged sherry vinegar is tough to beat. I usually don’t order pasta from non-Italian chefs, but ravioli of spring peas and morels was too tempting, and too good, to pass up.

For the main courses, buttermilk marinated free range chicken with roasted garlic mashed potatoes is comfort food at its best. My favorite is the baby lamb chops with parmesan-black olive risotto cakes; but I certainly wouldn’t turn down the fire-charred squid stuffed with shrimp, halibut and market vegetables in a roasted tomato vinaigrette.

The menu changes seasonally, so no doubt there will be new things to try the next time we get there, and we will be there again. Five Points, 31 Great Jones St., 212-253-5700

First, the disclosure. I am intimately involved with the creation and operation of AZ, and even I am amazed with the results of a year-long effort on the part of a stellar team of chefs and managers in putting together this new venue. Restaurant and foodie folk are flocking to this roof-top dining room, on a side street on the border of Chelsea, like they’ve been in hibernation for the winter. So what’s up with this new “Asian-Inspired American Cuisine” restaurant?

AZ is not just another attempt to palatize cuisines of the east for the western tastebuds. The approach is, for the most part, very American, with Asian-inspiration in the form of scattered spices, interesting ingredients, and more especially, presentation style. As chef Patricia Yeo says, “I’m an American of Malaysian descent. Anything I make is Asian-Inspired American”.

AZ is big, but it feels intimate because the restaurant is spread over three floors. The ground floor is a dark, midnight blue and scarlet red lounge scribed by iron rails, ultrasuede ottomans and a copper and iron bar that snakes the length of the room. Specialty cocktails that include a smattering of Asian ingredients rule here. The signature Metro AZ blends a creme of wild blackberry, fresh lemon juice and a buddha-hand lemon infused vodka sells as fast as we can make the infusion. Other favorites include a ginger martini called the tinA louiZe (we keep tabs on how many folk get the reference), a twist on the classic dArk and Ztormy using rum that we’ve infused with Chinese five-spices, and our Hawaiian punch for adults, the AZlammer.

Ascend to the rooftop in the glass elevator adjacent to the three-story black slate waterfall and you start to get the feeling you’re somewhere a little different. A retractable glass roof arches over a dining room graced by mahogany tables, blue ultrasuede banquets and flickering oil lamps.

The menu is prix-fixe, with choices from a dozen each of appetizers, entrees and desserts. Favorites among the starters include the grilled gulf prawns with soybean wontons and tomato water; an open-faced cured foie gras and roasted apricot sandwich; and a ginger-lacquered quail with roasted pineapple. Among the main courses the steamed halibut with soy-ginger sauce and Chinese sausage; the grilled lemongrass lobster in coconut-ginger broth and the absolutely heart-stopping double cut pork chop with Armagnac & oolong tea marinated prunes are complete winners.

Frank Lloyd Wright once said that “It is better to be honestly arrogant than hypocritically humble.” My winelist rocks. I had a dream situation – an entire year to choose the 500 plus selection with no limitation on budget. I was also involved in the design of the wine cellar, a beautiful glass and redwood display taking up the front of our second floor (just outside our private party room). AZ, 21 W. 17th St., 212-691-8888

Fressen

It’s the meat-packing district in all its guises. The space used to be a veal processing warehouse, and now it shares the block with a variety of late night casual sex venues and watering holes. Is it a pioneer or a lost soul? Maybe a little of both.

First you have to find it. An unmarked steel door in the middle of a group of warehouses doesn’t give you the clue that you need. If it’s a little later at night there may be a doorman the size of the door waiting. Despite the fear this may strike in the hearts of club-hoppers, he’s friendly, and merely there to greet you and open the door. Inside, prepare for more contrasts.

You find yourself in a bar filled with the latest model wannabees mingling with people who wish they’d made a call for a reservation now hoping to score a table. You, of course, were smarter than that – you have a reservation. Seating isn’t necessarily prompt, so plan on a short wait, but you’ll have your table soon enough and the cocktails are well-mixed, alongside a great selection of wines by the glass from consulting sommelier Geri Banks.

The dining room, or rooms, as one large space is divided in two by a wall, is lined on all sides with slabs of concrete. The industrial look is softened by golden lighting and bits of wood, stained glass and fabric scattered hither, thither and yon. Your table is actually big enough not only to sit at, but to fit everything you might order on.

The menu constantly changes. Constantly. It is short and “market-driven”, i.e., the local greenmarket informs the dishes of the day. Six to eight appetizers and a like number of entrees are prepared. Tomorrow, anywhere from one to a half-dozen of those is likely to be different. This leads to Fressen’s one real flaw. Now and again, you may feel like you’re the guinea pig of the evening.

Nonetheless, virtually everything I’ve eaten at Fressen has fallen somewhere between good and truly outstanding. Even the misses were never complete misses, just a little askew. The service staff are excited about presenting this kaleidoscope of food and are eager to tell you about it. Same goes for the winelist, a small collection of nicely priced, off-beat and regularly changing selections.

You can guarantee yourself a winner by just accepting that someone at your table has to order the Amish chicken in whatever guise it currently exists. The rich flavor of the chicken itself almost leads me to rent a car and drive the couple of hours to Lancaster, PA just to secure one. One visit we had the most amazing scallops with roasted corn salsa. Another we had a roasted beet salad that had us ordering a second round.

Chef Lynn McNeely (can we just say “cute!” and get away with it?) is especially good with fish and shellfish. His light touch with sauces and seasonings lets the fresh, organic ingredients shine through. He is at his best when he goes simple – perhaps the most memorable dish we’ve had was a plate that consisted of a half-head of butter lettuce, some scattered heirloom tomatoes and a light, lemon and cheese vinaigrette that was there more in spirit than in presence. Fressen, 421 W. 13th Street, 212-645-7775

Q San Francisco magazine premiered in late 1995 as a ultra-slick, ultra-hip gay lifestyle magazine targeted primarily for the San Francisco community. It was launched by my friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who had owned and run Genre magazine for several years prior. They asked me to come along as the food and wine geek, umm, editor, for this venture as well. In order to devote their time to Passport magazine, their newest venture, they ceased publication of QSF in early 2003.

Magazine articles, Q San Francisco

NYC, Restaurants, Travel

Jeremiah – Joy to the World

Dan P.Sunday, August 20, 2023

Jeremiah was a bullfrog... : r/memes

What do we know about Jeremiah, the prophet? There’s enough biographical information in the Book of Jeremiah that scholars have narrowed down his prophet-hood to the period from 627 BCE to 586 BCE. Much of the book is written not as a record of his public prophecies, but as his musings and dictations to his personal scribe, Baruch. The period of time covered is when Babylon was busy invading Egypt, Assyria, and Israel (Judah), and leads up to the destruction of the First Temple in Jerusalem, and the Babylonian exile of the Jews from their lands. Much of what Jeremiah has to say is about the Jews having turned away from God and faith practices, bringing about this period of turmoil, and leading to their exile. But, he apparently will opine, get right with God, get right with life, and, well, Joy to the World, Israel will rise and life will be good. The Book of Jeremiah led to three spin-off books – The Book of Baruch (his scribe), Lamentations (the only one still included in the Tanakh), and Letter of Jeremiah. I see I’ve got some reading ahead of me.

A quick biography of who Jeremiah is, summarized in my intro above. Then launches into his first time hearing God’s words, that I’d summarize as “hey, Jeremiah, open your eyes, look around you, see the world as it is, and what needs to be fixed. You’re my guy, it’s going to be hard, but I’ll be with you every step of the way. Keep the faith!”
Apparently God needed someone to whine to, as he compares his relationship with Israel to that of husband and wife. He laments that he gave everything he has to the Jews, supported them through all the tough times (without acknowledging he created those tough times). And the Jews response? Failing to obey him, chasing after other gods, generally just behaving like a loose woman. One can just imagine Jeremiah nodding and saying “uh huh, yes, sure, right…” and hoping that God will just have another drink and pass out on the table.
Well then. God is definitely peeved at Israel and Judah, the two halves of what will later become just Israel. They are, to his sensibilities, whores, who have gone out there, opening their legs to whichever foreign stranger or other god wants to bed them. Yet, he wants them back. But, can he ever trust them again? If he takes them back, will they be faithful to him once more, or will they pine for other gods? Barkeep! Cut him off! He’s had enough!
Having cried himself out, God turns to a dark place. Imagining that his people, the Jews, return to him, fully embracing faith, how will he react? Well, with the reversal of the big bang, taking a flourishing planet and turning it to a wasteland. Kind of like a Thanos finger-snap, but for everyone, not just half.
We all remember the story of Sodom and Gomorrah, and how Abraham prevailed on God to spare the cities if a certain number of good folk could be found in them. And we know how that turned out. God remembers that fiasco, and tells Jeremiah that it ain’t happening again. He’s already looked ahead and decided that there just aren’t enough good people left to make up for the bad eggs and the general trend of humanity. Better to destroy it all and then… who knows? He challenges Jeremiah to prove him wrong, but has clearly made up his mind already.
We’ve moved more directly into the history in the making arena, as Jeremiah predicts the coming destruction of Jerusalem. A siege has already begun, and he prophecies that doom is coming from the north. Wealth will not save the citizens of the city.
God says, “You can’t go and break all my commandments and then just show up and say whoopsie, sorry about that, but all’s good now. And you can’t go off worshipping other gods. You’re hurting yourselves, not me. But… why does nobody love me best?” God really can be a bit of a whiny teenage dungeon master sort.
God continues his diatribe. False prophets, false healers, false philanthropists, pretty much false everything purported to be good. After all, the people are doing these good acts, but they’re doing them in the name of false, i.e., other, gods. Jeremiah, under his breath, “look folks, sorry about all this, but please, remember, I’m just the messenger. I have to tell you what he tells me.”
“Nobody listens to me! Nobody follows my rules! My campaign is fun for the players but all they do is keep referring to the rules written by Baal! I’m a better DM than he is! Stop listening to Baal!” I swear, once again, God is a Dungeon Master for an AD&D campaign.
The laws of God are the ones to follow because he says so. The laws of other gods and the laws of man are delusional because he says so.
God tells Jeremiah to get off his duff and get out there and tell the Jews the same stuff he’s been saying since the exodus from Egypt. “Follow me, follow my rules. If you keep following other gods and their rules, I’m coming for you. You’ve been warned.”
Just so, like, you know, God isn’t laying all the blame on the Jews for straying from his path, he vows that all those pesky neighbors, i.e., other countries, that have been bad influences, will be sent packing, and if they don’t leave willingly, he’ll destroy them.
Metaphorical storytime! God tells Jeremiah to put on a linen loincloth and wear it for awhile. Then he tells him to go bury it in the hills for awhile longer. Then he tells him to go dig it up and put it on. Jeremiah notes that the loincloth is rotted and unusable. God says, basically, “see, that’s what happens when you bury something important away and don’t use it properly, just like the Jews are doing with my laws!”
God says he’s going to dry up all the wells to teach the wayward Jews a lesson. He’s not even going to listen when they repent, when they offer up sacrifices (that’s a big sacrifice for God, we know how much he likes sacrifices), or even if they return to the path. Jeremiah points out that there are a lot of prophets out there saying that God is loving and forgiving and if the Jews repent and return to the path, all will be good. God says he didn’t send those prophets and he’s not doing that. He wants Jeremiah to spread doom and gloom.
God swears that even if Moses and Samuel came back and counseled him to forgive, he wouldn’t. And he lays the zero point at the feet of King Manasseh, who he says was the last straw and the point where everything went downhill. I had to go back and refresh my memory. (II Kings 22)- Manasseh was the 12 year old kid who became king, stuck around for 55 years, rebuilt pagan altars, restored human sacrifice (including his own son), and went about killing random citizens for sport. Basically, Joffrey Baratheon if he’d have lived longer.
God says I told you not to intermarry with the gentiles. In fact, don’t mix with them, don’t party with them, don’t mourn with them, don’t break bread with them. You will die. You will be wiped from the face of the earth. You will be lost. While phrased as an individual admonition, it’s clear that God is talking to Jeremiah about Jews not assimilating into the surrounding gentile cultures, in any way, shape, or form, as this will lead to losing their way, and their disappearance, as a people.
For all his bluster over the last sixteen pages, God seems to have gotten most of it out of his system. There’s some hope, perhaps. He tells Jeremiah to go to the city gates and exhort the people to remember and observe the Sabbath. Perhaps, he opines, he will see some glimmer of hope, judging the people one by one. And those who choose to observe the Sabbath may become the community leaders and the rulers over Jerusalem, and in turn, the world.
As Jeremiah objects to the whole “destroy all humanity, start over again”, God sends him to watch a potter at work. As the potter works his clay, when it doesn’t shape the way he wants, he smashes it down and starts over again. God asks, “why can’t I do the same?”
Still at the potter’s, God tells Jeremiah to take one of the wine jugs, fill it with wine, and go to the city gates. There he’s to announce to one and all that while he loves his sacrifices, he wants cows and sheep, not children. Then Jeremiah is to smash the jug of wine to the ground and tell the people that that’s what God is going to do to them. Smash their cities, and turn them all into cannibals and zombies. I guess that glimmer of forgiveness has faded.
One Pashhur, the local chief priest, isn’t happy with Jeremiah’s prophecies, and has him locked up overnight. Released the next day, Jeremiah unloads a diatribe on Pashhur about how he’s going to be one of the first against the wall when God shows up. Take that MF!
The king of Judah isn’t happy that they’re being attacked by the king of Babylon, and he sends Pashhur (from the previous page) to ask Jeremiah exactly why this is happening. Jeremiah is like, “dude, this is what I’ve been prophesying for months, years even. God’s given up on you and your wicked ways. He’s helping out Babylon to destroy Judah. I told you all of this. Over and over and over again.”
God tells Jeremiah to pass on to the king of Judah to, well, “make it right”. Take care of your people, especially the poor and downtrodden, handle your crime problems, your greed and fraud problems, and generally, stop being a putz, a schmuck. Get your act together! Then maybe, just maybe, God won’t help the Babylonians destroy you.
God goes into a diatribe against the false prophets who claim to speak in his name. Not the ones who represent other gods, but the ones who claim to speak for him. At the time, he says, Jeremiah is the only one with a direct line, authorized to speak on his behalf. There’s also a little gem throw-off line. He muses that while he still plans to destroy his chosen people who have gone astray in Israel and Judah, he plans to bring back the faithful from the diaspora, and set them up as the new chosen rulers of the land. Modern implications!
God offers up a metaphor with baskets of good and bad figs. The good ones, he asserts to Jeremiah, are like the faithful in the diaspora, and will be brought back… to eat? The bad are inedible, like the faithless folk who stayed behind… and won’t be eaten? Lost in all this seems to be whether there are good, faithful people who stayed in Judah and Israel, and/or bad, faithless people who are outside the country. God is being very binary.
God tells Jeremiah to remind the people (again) that he’s told them not to worship other gods and to be good people and they’ve ignored him, so he’s sending the Babylonians to conquer them and enslave them for seventy years. No mention yet of what happens after that.
A new king of Judah arises, Jehoiakim. God sends Jeremiah with the usual litany of warnings, repent, repent, or I’ll turn your kingdom into a living hell. The officials seize him and sentence him to death, he tells them he’s just repeating God’s word. Some relent, some don’t. The king sentences Jeremiah and another prophet saying the same thing to death. The other guy, Uriah, is killed, but Jeremiah escapes death when he’s spirited away by a man named Ahikam.
God sends Jeremiah back to the king who sentenced him to death, to tell him to surrender himself and the country to the king of Babylon, and serve Babylon as a punishment for not repenting. We await the royal response….
Reasserting his prophetic dominance, Jeremiah, while in chains, challenges the prophet Hananiah’s all-will-be-well prophecies, stating that the future, and God, will tell who’s right. Hananiah has Jeremiah released to go on his way, and then dies seven months later.
Nebuchadnezzar has taken over, the Jews have been exiled to Babylon. Jeremiah sends a letter to all the elders and leaders detailing God’s instructions. Spend the next seventy years building your families, your wealth, and repairing your relationship with God. In seventy years, God will make an assessment as to whether you’ve shown appropriate contrition, and if so, restore everything to you and your family, including the lands of Israel and Judah, and help you destroy your surrounding enemies and neighbors. It’s the marshmallow test.
God asks Jeremiah why the people are upset about being made slaves in Babylon? He’s made it clear that it’s only for seventy years. They’ll be restored to health and wealth and power after that. Jeremiah waffles on this one and doesn’t mention human lifespans.
Once it’s time for the Jews to return to Israel and Judah, God will make sure that the land goes from desert to abundant farmland, he will help secure the borders and assist in the removal of all those who would oppress them. After all, Chosen People. If you ever wondered where the fervor and ideals of the ultra orthodox in Israel come from in expanding borders and pushing others out comes from, it is prophecies like this one.
Just to emphasize his awareness of everything, God points out that while he’s doing this whole seventy years in the hands of Babylon (and Chaldea) thing to all the Jews in Israel and Judah, it’s the residents of Jerusalem who are most at fault. This changes nothing.
Apparently Jeremiah’s back in prison, or maybe this is a flashback. God sends word to him (via??? is there some jailhouse message network at play?) that although he’s planning to destroy Israel and Judah (for 70 years) and then redeem them, what he could do… is simply wipe them clean of their sins, bring them back into favor, and all will be well and good. I presume we’re headed towards some sort of “free will” conversation with our beleaguered prophet.
“Look,” says God, “you guys were once slaves, you know what it’s like, stop it. Just stop it.” A bunch of folk agree to release their slaves, but then surreptitiously reacquire them. God is not amused. This is part of why he wants to destroy Jerusalem at the time.
God sends Jeremiah to check out the tribe of the Rechabites. Long ago – have we heard of them previously??? – they were commanded by God to remain unfettered to a place, build no permanent structures, not till the land, and to never drink alcohol. Jeremiah finds they’ve remained faithful to their promise, and God promises they will live on, peacefully. God tells him to use them as an example to the people of Jerusalem, who, I’m sure, are really impressed with a bunch of landless nomads.
God tells Jeremiah to write down a list of all the terrible punishments he plans to inflict upon the wicked folk of Judah and Jerusalem and then go read it to them. Jeremiah calls in his scribe, Baruch, to write the scroll, and then notes that he’s in hiding. He sends Baruch to read the scroll in the market square. Baruch is taken to the city elders and reads it to them. They take him to the king’s advisors and he reads it to them. They take the scroll from him and advise him to hide with Jeremiah, because the king won’t be happy. The king destroys the scroll. Jeremiah has Baruch write another one and get it to the advisors. Rinse and repeat four times, the king angrier and angrier. God says destroying the king’s lineage is now his first priority.
Being a prophet isn’t the easiest life. I could just stop there. But, where are we in the story? God sends Jeremiah to deliver prophecies to the king of Judah, but via the round-about method of trying to leave the city and head towards the enemy camps. This gets him arrested for trying to defect. He is imprisoned in the basement of a local scribe’s house for a long period. The king sends for him and asks what it’s all about. He shares the prophecies, the king isn’t pleased. Jeremiah asks to be moved to a better prison. The king says, sure, but you’re still going back to prison, but sends him to a minimum security facility with the guarantee of one loaf of bread per day to eat. How generous.
From his prison cell Jeremiah continues to advise the people what God has told him – simply surrender to the attackers and they will be spared, 70 years of servitude, then restoration, blah, blah, blah. So the king has him put down a well, with no food. He continues to prophesize. The king has Jeremiah brought to him for a private conversation. Jeremiah says, look, if I say stuff you don’t like, you’ll put me back in prison or kill me, and you won’t listen to what God says anyway. The king says, no, no, tell me. Jeremiah repeats it all, the king sends him back to prison, where, we are given a preview, he remains until Jerusalem falls.
Everything Jeremiah prophesized comes to pass. The Babylonians attack, capture Jerusalem, capture the king of Judah, kill his family and his ministers in front of him, take out his eyes, and leave him chained up in prison. The rich are taken prisoner. The poor are left alone. The walls of the city and the Temple are destroyed. Jeremiah is brought before the king of Babylon and given his freedom to live among the people. The seventy years of servitude commences. It’s not clear if the Babylonians understand this is time-limited.
Prison chief escorts Jeremiah out, and tells him that this is all his fault, for prophesizing that Jerusalem and Judah would be destroyed and the people put in servitude, and he hopes he’s happy, and get out of here. Jeremiah joins a group of other refugees from Judah under the leadership of Gedaliah, son of…etc., who assures them all that servitude to Babylon won’t be so bad. More and more refugees arrive to join. There is unrest….
Not everyone is happy with Gedaliah as the leader of the remaining Jews. That includes Ishmael, son of one of the nobles, who gathers a group of men and assassinates Gedaliah and his closet advisors. This is considered by many to be the defining moment of the end of Jewish autonomy in Israel, the culmination of the Babylonian invasion, and, in essence, self-inflicted. And, post-Rosh Hashanah, we have a fast day commemorating Gedaliah’s death.
The remaining leaders of the Jews come to Jeremiah, hats (yarmulkes?) in hand, and ask, “What does God say we should do?” Jeremiah prays on this, and God gets back to him in ten days. He’s gotta think about it, ya know? Cuz he’s not 100% on whether he overreacted. Jeremiah tells the leaders that God says that if they stay in Babylonia and live in servitude as he threatened, they’ll be fine, he’ll make sure that life isn’t bad and the king shows mercy. But if they try to leave and head to, say, Egypt, he’ll make sure they’re destroyed.
Not surprising. The leaders, particularly the military ones, aren’t about to sit around for seventy years in servitude, accuse Jeremiah of making up God’s response, and gather their followers and head for Egypt. God tells Jeremiah to head there too. When he arrives, with the Judean military leaders looking on, God tells him to mount some stones outside the Pharaoh’s palace, and let them know that he’s sending the king of Babylon there to crush the Egyptians and the Judeans who went to live and fight along side them.
God says (through Jeremiah), look, I gave you all multiple chances. I told you again and again to stop idolatrous practices and worshiping other gods, and you refused. I’ve had enough, you’re all dead to me. And soon, just plain dead, too. The leaders protest, claiming they followed all the things that God demanded of them, and nothing ever got better. Jeremiah reminds them that they tried to have it both ways, both following God, but also other gods, in particular Egypt’s Queen of Heaven. Hedging bets is a no go!
“I’m tired. I’m sick and tired of prophesizing bad news. I’m sick and tired of being God’s mouthpiece.” “Jeremiah, STFU and get back to work, I have more things for you to tell them.”
Basically, today’s portion is a bard song about the coming war between Egypt and Babylonia, with paeans to the bravery of the soldiers on both sides, but a clear statement that God is going to make sure the Egyptians lose.
Seemingly relevant given the news these days, God swears to crush, annihilate, and be mean to the Philistines in Gaza, wiping them off the face of the Earth, leaving no descendants.
This appears to be setting up for a litany of the doom approaching for various surrounding kingdoms. Today God pronounces his curses on Moab, what is now the mountainous area in southern Jordan. Apparently the Moabites are a bunch of self-righteous snobs who he’s going to send fleeing for their lives before chasing them down and ending them.
Ditto yesterday, God’s targets today are the Ammonites – who lived east of the Jordan River, in another part of what is present day Jordan; and the Edomites, from the southeast of Israel, who were the direct lineage descendants of Esau, the disinherited son of Isaac, after the whole debacle with Jacob claiming his birthright; and, finally, the folk from Damascus, in present day Syria.
Jeez, this just feels like it’s going on and on. This is one long book. Even among the original five books of the Tanakh only Genesis makes it to fifty chapters. Today we have the litany of grievances against the Chaldeans, the people of Merathaim, Pekod, and… Babylon. Isn’t Babylon where God sent the Jews to live in servitude for seventy years? Now he’s going to destroy the Babylonians too. God is nothing if not capricious in his destructive bent.
I am guessing I just missed something, or perhaps it was just assumed that readers would get the time jump. We seem to be at the end of the 70 years of servitude in Babylon, and God is basically saying, “okay Babylonians, you played your part in my drama to get the Jews back in line, but really, you’re as bad or worse, so now they, and I, are going to destroy you.”
I am completely nonplussed here. Suddenly, we’re back before the Babylonian invasion, discussing the youthful king Zedekiah who was the last straw for God leading to this entire book. Is this just a reminder of where it all started? Basically a recap – bad king, prophecies of doom, Babylon invades, Jews in servitude. There is an interesting description of a decorative meshwork of 100 pomegranates around the castle. The book (finally) ends here.

Previous Book, Isaiah

Next Book, Ezekiel

Return to 929 Project Main Page

The View From Missive Control

Dan P.Monday, September 12, 19940

Space Frontier News
Space Frontier Society
A Chapter of the National Space Society
September 1994
Vol. 5, No. 7
Page 2

The View From Missive Control
by Dan Perlman, Editor

First, my apologies that this issue is arriving a bit later than the last few. Between trips to California and Chicago and the holidays, my time has been a bit tighter scheduled than usual. I’d like to welcome board member and new contributor Steve Wolfe to the pages of the new SFN. Steve assures me in a faxed note that he plans to become a regular contributor. We, of course, will hold him to it.

Greg Zsidisin has managed his usual comprehensive roundup of the latest in space news, despite battling one of those delightful end-of-summer colds. Robin Venuccio gives us another of her fun book reviews, this time for the preschool set. And Carolyn Josephs catches us up on the last minute details of the upcoming teacher’s conference. I add to her request for volunteers – the tables at this conference need manning (or is that “personning” these days?), and we need cars to help transport materials and equipment.

Speaking of conferences, though I was out of town and unable to attend the Practical Robotic Interstellar Flight conference at the end of August, I understand it went quite well. We can all, I’m sure, look forward to a forthcoming report from at least one of the attendees (hint, hint). Darrell Coles also promises an upcoming article on financing space exploration. Other future articles in the works that look promising cover the areas of online space advocacy, more on solar-powered satellites, and Mashall Savage’s Millennial Project.

George Lewycky has agreed to speak again at our upcoming meeting, Sunday, September 18. George is an amateur astronomer, and a professional financial systems programmer, who got observing time on the Hubble Space Telescope last year (along with a number of other amateurs). George used Hubble’s spectrometer to scan Saturn’s moon Titan for signs of formaldehyde, a complex molecule thought to be the early basis of the development of life

George will speak about his findings, the ongoing effort to interpret his data, and other recent Hubble findings. He will be showing slides of Hubble views of the Jupiter comet impacts last July.

Organization Newsletters, Space Frontier News

Space

GGBC College Night 1991

Dan P.Friday, February 1, 19910

GGBC
Greater Gotham Business Council
February 1991
Page 1

Out of the Ivory Tower and Into the Business World

Is there gay life after college? It’s a question many of didn’t have an answer to when we graduated. Come to think of it, some of us didn’t know there was gay life during college!

Think back. Whether it was last year or 40 years ago. What would it have meant to you to know that gay men and lesbians were not only “out”, but making it in the real world?

GGBC takes the month of February to go back to school. Well actually, to bring school to The Center. Join our hosts, Andy Weiser, GGBC secretary of the Board, and Michael Mangino, a new member of the Program Committee, as we welcome gay and lesbian students of the New York City area.

According to Dan Perlman, vice president of activities, gay and lesbian student associations from as far south as Princeton and as far north as Yale and Harvard have been invited to attend GGBC College Night.

With this program, GGBC is creating opportunities for both the student community and the business community. For the students, we are providing a chance to hear from, meet with, and get a glimpse of what life on the other side of the sheepskin is really like. Perhaps a chance to meet a mentor, make contacts for future employment, or even see that being gay and being in the business world are not mutually exclusive. In addition, GGBC will give these students a chance to learn the risks and caveats associated with making choices about being in or out of the closet.

For GGBC members, this is a chance to give something to the ‘incoming’ members of our community, to be a mentor, to find future employees or maybe even an apprentice or summer intern.

Other members of the Network of Gay and Lesbian Professional Organizations will assist with this event, so there will be many professions represented. This is also an opportunity for GGBC members who are facing midlife crisis to explore other careers.

Dr. Marjorie Hill from the Mayor’s Office will also be with us to provide her always-engaging view from downtown.

Join GGBC on February 21st at 6 p.m. for an hour of socializing and networking. The program begins after a short business meeting at 7 p.m.

GGBC, Organization Newsletters

GLBT