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MRM Franchise Feed: Loco Over Murals and Pizza Royalty
30 Min Read 9.20.2019 By MRM Staff
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment.
Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.
Celebrating Art
Los Angeles is the Mural Capital of the World. But in the case of its Latino murals, various factors stand to threaten the legacy and cultural connections for younger generations.
El Pollo Loco is celebrating these important works of art during Hispanic Heritage Month in an augmented reality (AR) campaign to honor the brand's Latino heritage and Los Angeles roots, top photo. In collaboration with renowned Latino, LA-based artists Hector "Hex" Rios and Juan Hector Ponce, as well as Warren Brand, a longtime board member of the Mural Conversancy of Los Angeles, the restaurant is bringing a series of these artists' defunct murals back to life throughout Los Angeles via the Snapchat World Lens from September 15 through October 15. El Pollo Loco, Inc. ("El Pollo Loco" or "Company") (Nasdaq: LOCO), the nation's leading fire-grilled chicken restaurant chain, pays tribute to its Hispanic heritage and Los Angeles roots by restoring a series of lost murals across Los Angeles during Hispanic Heritage Month as part of its ongoing commitment to give back to the cities that molded and influenced the brand.
Los Angeles, one of the greatest mural capitals of the world, has seen an estimated 60 percent of murals vanish experts say¹.
From now through October 15, Angelenos and visitors walking by the five locations where the murals once were can scan a code with Snapchat and see what the artwork once looked like there, before it had been removed.
"We take pride in the culture and history our food, our people, and the city we call home," said Bernard Acoca, President and Chief Executive Officer at El Pollo Loco. "Hispanic heritage is not a moment in time, it is what has shaped who we are as a company and how we put our values to practice by serving our customers and communities."
Permanent Recreations
To ensure this timeless form of storytelling survives, El Pollo Loco is also paying homage to its heritage and the art that was once on Los Angeles' walls by donating storefronts as the canvases to new murals. The first mural will be painted on El Pollo Loco's original restaurant location on Alvarado Street, which since opening in 1980 has featured an indoor mural depicting life in Sinaloa, Mexico, the childhood home of the company's founder.
The murals being digitally restored during Hispanic Heritage Month, include:
"Nuestra Gente es Linda y Poderosa" – 2841 Boulder Street, Los Angeles
"Hex BBOY" – 417 East 15th Street, Los Angeles
"SK8 Still Lives" – 7753 Melrose Avenue, Los Angeles
"Migration" – 1262 South Lake Street, Los Angeles
"Zapata" – 2000 W 6th Street, Los Angeles
Hess Joins Moe's
Erik Hess joins the Moe's Southwest Grill® brand with more than 25 years of global experience in the food and beverage industry specializing in business strategy, consumer insights and improving operations. Hess will be leading as President of the Moe's brand, a fast-casual Mexican concept with more than 725 operating units, where he will oversee franchise and company operations, marketing, supply chain and product innovation.
"I am excited to lead the Moe's Southwest Grill brand because it sits in one of the fastest growing segments in the restaurant industry." says Erik Hess, President, Moe's Southwest Grill. "The brand has great food, an incredibly loyal fan base and very involved franchisees. We're well positioned to accelerate growth."
Previously, Hess spent 25 years at McDonald's Corporation in a wide variety of senior leadership positions responsible for product development, innovating the customer experience, strategy and insights, restaurant development among many other responsibilities. Hess has deep experience in the U.S., globally and in Asia. He brings a unique perspective to the brand with intimate knowledge of consumer behaviors while balancing the operational complexities present in a large franchised organization. Additionally, Hess has a proven record of increasing sales and accelerating growth in both new and established markets worldwide.
In addition to his role at McDonald's Corporation, Hess has spent the past two years consulting several brands and financial service organizations on consumer strategy and restaurant opportunities.
Potbelly's Growth Plans
Potbelly Sandwich Shop signed a franchise agreement to open 10 shops in the Las Vegas market. Eric Persson, an experienced, multi-brand restaurant operator and owner, will be bringing Potbelly to the area. The deal marks the brand's entry into the region.
"I'm thrilled to break into the fast casual restaurant segment with a proven brand," said Persson, who is a longtime local Las Vegas resident and an accomplished entrepreneur. "Potbelly hits the mark on exactly what I am seeking to diversify my portfolio. I'm excited to help grow the brand and bring it to a new market."
Persson is the co-founder and co-owner of Maverick Gaming LLC, a group that currently owns the Wendover Nugget, Red Garter Hotel, Red Lion Casino and the Gold Country Casino, all in northern Nevada, and more than 10 casinos in Washington state. Additionally, Persson owns 40 stand-alone restaurants in the Las Vegas and Phoenix markets. With his multi-brand experience, Persson embodies the type of franchise owner that Potbelly is attracting.
"Eric is the perfect fit to bring Potbelly to Nevada. His multi-unit group is just what we're looking for to open our franchise locations," said Peter Ortiz, Vice President of Franchise Development for Potbelly. "We're excited that Eric is joining the Potbelly family just as we are accelerating our franchising initiative, and we're eager to build off this momentum in the months ahead."
The deal with Las Vegas comes on the heels of Potbelly nearly doubling its franchise footprint with recent multi-unit agreements totaling 38 units spanning Tampa, Florida; Modesto, Concord and Santa Clarita, California; Lake Grove, New York and the Carolinas. In addition, Potbelly has opened a number of franchise stores this year that are driving brand penetration across several areas of the country, including recently opened shops in Irvine, California; Odessa, Texas; Richmond, Charlottesville and Harrisonburg, Virginia; Rochester, Minnesota; and Charlotte, North Carolina.
Currently, there are more than 450 corporate and franchise Potbelly shops in the United States. The brand is continuing franchise growth in 2019 and is seeking experienced multi-unit operators who have the drive to grow a great business opportunity.
Maggiano's Giving Back
Maggiano's Little Italy just completed its 16th annual Eat-A-Dish for Make-A-WishÒ campaign. During the campaign (May 30-Aug. 7), guests were invited to help Maggiano's grant transformative wishes for children battling critical illnesses. The campaign raised a total of $725,000, which has been donated to Make-A-Wish.
"I'm amazed by our incredible guests and teammates who supported this campaign," said Kelly C. Baltes, President of Maggiano's. "We wouldn't have been able to make a donation of this magnitude without their selfless support. We are all honored to have the opportunity to raise money to grant wishes and create special memories for wish kids, in addition to continuing our work with Make-A-Wish as they prepare to celebrate 40 years of granting wishes in 2020."
To-date, Maggianos' annual Eat-A-Dish for Make-A-Wish campaign has raised nearly $10 million, which has granted 1,200 life-changing wishes.
"Wishes are only made possible through the generosity of individual and corporate donors, like Maggiano's, whose community comes together each year to provide children battling critical illnesses renewed energy and strength," said Richard K. Davis, president and CEO of Make-A-Wish America. "We look forward to continuing to reach even more eligible children across the country in partnership with Maggiano's, one dish at a time."
Naf Naf Inks New Deals
Naf Naf is expanding its franchise program with four prominent new franchise groups signed this summer. These deals will expand Naf Naf locations across Chicagoland and to new states, Tennessee and Iowa, bringing their total franchise agreements to 35.
"We are ecstatic that shortly after launching our franchise program we have quickly doubled the size of our company," said Paul Damico, CEO of Naf Naf. "It's incredibly important for us to continue to grow our franchising program throughout the country with strong operators so we can share our great Middle Eastern cuisine and hospitality with even more guests."
In total, the franchise program is welcoming four new strategic groups to the Naf family:
Nick Ibrahim – NBMM Holdings LLC
Nick Ibrahim, of NBMM Holding LLC, signed a 10-store deal to open locations in Knoxville, Nashville and Chattanooga, Tennessee. Prior to joining the Naf Naf franchise program, Lebanese-born Ibrahim worked as CIO of Ruby Tuesday's.
Jwalit Patel, John Tourville, and Ketan Patel
Jwalit Patel, John Tourville, and Ketan Patel signed a five-store deal for restaurants in the Chicagoland area. The group has extensive franchise experience across a variety of brands.
Krishna Patel and Rashmi (Sim) Patel
Krishna Patel and Rashmi (Sim) Patel signed a seven-store deal for Central Illinois and Iowa. Their group currently owns 19 Dunkin Donuts stores in Central Illinois and Iowa.
Devarshi Patel, Riya Patel, Kamlesh Patel, Paulomi Shah, and Jose Arteaga
The group currently owns 17 Dunkin Donuts and three McAlister's Delis in Northern Illinois and Northwest and Southern Indiana. They signed a three-store deal to build Naf Naf locations in Northwest Indiana.
These four major group announcements come on the heels of Naf Naf's official franchise program announcement and the first franchise deal with 316 Investments in June. Earlier this summer, 316 Investments, through its affiliate Fan the Flame LLC, announced a ten-store deal that would expand Naf Naf stores to the cities of Indianapolis, Bloomington, Lafayette and Fort Wayne over the next few years.
Legendary Partnership
Legendary Restaurant Brands formed a strategic partnership with entegra Procurement Services to enable the brand to work within a network of suppliers/.
Entegra, a division of Sodexo North America – world leader in Quality of Life services – offers a collaborative approach and industry-leading portfolio of supplier agreements. Bennigan's Chairman and CEO Paul Mangiamele said partnering with entegra is another way to further develop the brand's world-class benefits for franchisees.
"Entegra is one of the largest and most impressive group purchasing companies in the world," Mangiamele said. "This strategic alliance will help us reach our goals in competitive pricing and forward thinking, allowing us to continue to deliver superior services to our franchise owners. Entegra will also help us continue menu innovation by connecting us to leading suppliers providing high value products and services. This partnership will intensify the emotional connection that fans have had for our brands for more than 50 years. We look forward to a positive and productive future with entegra by our side."
"As a leading Group Purchasing Organization in North America, we bring impressive industry knowledge to Legendary Restaurant Brands," said entegra North America CEO and President Damien Calderini. "Our collaborative approach, coupled with our industry-leading portfolio of supplier agreements and value-added services, is what enables us to better serve our customers. We look forward to partnering with the brand that created the family-friendly casual dining segment and continues to deliver a unique guest experiencethrough their made-from-scratch food and their renowned Irish hospitality."
Flaum Joins Grimaldi's
Grimaldi's Pizzeria welcomed Michael Flaum as Director of Franchise Development. Michael joins the Grimaldi's team with over a decade of experience as an owner, area developer, and multi-unit franchisee of Cold Stone Creamery, as well as President & CEO of Arlington Rack and Packaging, a multi-state manufacturing company, and owner of a strategic development/advisory entity.
Flaum developed and led a multi-state market of 125 operating units for Cold Stone Creamery, while providing ongoing support to franchisees and enabling operating units to exceed expectations of both the brand and its guests. With his extensive experience, Flaum brings a comprehensive, strategic perspective to Grimaldi's new domestic franchising program, announced in April of this year, including his expertise in core business growth, sales leadership, operations, financial management, and team development. In his new role, Flaum will oversee the brand's franchise development amongst qualified operators in markets throughout the United States.
"As this is a new initiative for our brand, I am excited to meet passionate, multi-unit operators, introduce them to our exciting Grimaldi's Pizzeria brand, and award development agreements to teams after performing their due diligence," Flaum said. "Our ideal franchise partners are qualified operators who are looking to expand their portfolio of brands and/or market share and are passionate about growing with Grimaldi's Pizzeria."
Grimaldi's operates 42 company-owned restaurants in 11 states from coast to coast. The restaurants capture the essence and energy of the original Brooklyn pizzeria, including the legendary centerpiece coal-brick oven and custom water system that is designed to replicate New York City water, essential to achieve the pizzeria's authentic, award-winning taste. The concept attributes its ongoing success to its three key ingredients – people, product, and service.
Melt Shop Making Moves
Melt Shop held a grand opening of its newest location inside of the Smith Haven Mall in Lake Grove. Located at 313 Smith Haven Mall, the restaurant opened on September 7 and marks the brand's 10th location in Melt Shop's home state of New York, and 17th nationwide.
"Our brand has created a loyal following within our home state and we're excited to keep the momentum going," said Spencer Rubin, Founder and CEO of Melt Shop. "Our melted sandwiches have become a staple in the communities we serve and we can't wait to expand Melt Shop's unique culinary experience to Lake Grove."
The brand also opened its newest franchised restaurant and first Florida location in Sawgrass Mills in Sunrise, Florida.
"We opened as a walk-up counter in Midtown eight years ago and now we're opening our 18th restaurant and first in Florida. It's been an exciting journey and it's a great moment for us as we celebrate this significant milestone for our brand. We've had our sights set on Florida for quite some time and, with our franchise partner CFL Eatz, LLC spearheading our development, we're eager to continue our expansion throughout the state," said Rubin. "We know there are a lot of New York transplants in South Florida, so many guests may already be familiar with Melt Shop. For those that aren't, we look forward to introducing them to our elevated melted sandwich experience and serving exceptional food to local residents and visitors alike."
The new Melt Shop at Sawgrass Mills is owned and operated by experienced multi-unit operator, CFL Eatz, LLC and kicks off a string of openings in Florida as part of an agreement signed earlier this year. In addition to its new restaurant in Sunrise, the company has plans to develop six Melt Shop locations throughout the Central Florida region over the next three years.
"We're thrilled to kick off our partnership with Melt Shop by opening its very first location in our home state of Florida, and look forward to bringing more restaurants to the state in the near future," added Bob Picerne, Principal of CFL Eatz, LLC.
Brinker Acquires 116 Chili's
Brinker International, Inc. completed the acquisition of 116 Chili's® Grill & Bar restaurants from its 14-year franchisee, ERJ Dining. This follows the announcement of the letter of intent made on July 10, 2019. The restaurants, primarily located in the Midwest, generate approximately $300 million of annualized revenue. The transaction was funded with availability under Brinker's existing credit facility and is expected to be EPS and cash flow accretive in fiscal year 2020.
"This acquisition reinforces our strategy to invest in our brand while generating additional earnings and cash flow for shareholders," said Joe Taylor, chief financial officer and executive vice president of Brinker. "Our strong operational infrastructure brings additional support and investment for the solid group of operators joining the Chili's corporate family as part of this transaction."
Round Table Redesign Rollout
Round Table Pizza® is rolling out the red carpet and welcoming customers to enjoy a truly regal experience at the first Round Table location to undergo a complete redesign to embody Round Table's recently updated logo and brand identity – "Pizza Royalty."
The Round Table store located at 398 Florin Road in Sacramento is the first location in the 440-unit system to undergo a full renovation that will dramatically upgrade the dine-in experience to create a store that reflects the same passion Round Table puts into its pizza.
"Pizza Royalty," which was announced earlier this year, reinforces Round Table Pizza's iconic legacy and demonstrates a commitment to time-honored recipes prepared with hand-rolled dough made in-store daily, homemade sauce and hand-cut toppings piled high.
Round Table's new store design draws inspiration from the past while offering new amenities that include a beer wall, signature round booths, game room and party room – all designed to make a visit to Round Table an occasion worth celebrating. These new features create an ideal venue for family outings, birthday parties, date nights and fantasy sports drafts and allow customers to fully enjoy the Pizza Royalty experience.
The refreshed store design was inspired by the brand's iconic black, white and red colors, and a silhouette of a knight's helmet featured in the new Round Table logo can be found throughout the updated store.
"Creating a new signature look for a restaurant system with a 60-year legacy required us to draw inspiration from the past, while also designing a store concept built for the future," said Jenn Johnston, Chief Brand Officer and President of Franchise Operations for Global Franchises Group. "We are proud of the prototype store we've created in Sacramento; we know our guests will enjoy a dining experience that matches the high quality of our products, making every visit feel like a royal celebration."
The next two stores set to re-open post-renovation are also located in Northern California – at 1449 East F Street in Oakdale, Calif., and 1331 Buchanan Road in Pittsburg, Calif. To follow the progress of Round Table's "Pizza Royalty" journey, follow us on Facebook, Twitter, and Instagram.
McAlister's Signs New Deals
McAlister's Deli®, a fast casual restaurant chain known for its genuine hospitality, sandwiches, spuds, soups and McAlister's Famous Sweet Tea™, announced today the signing of 30 new franchise agreements with David Blackburn of Southern Rock Restaurants, LLC. The franchise group plans to expand its presence in Ohio, Indiana, Tennessee and Georgia. The signed franchise agreements will make Southern Rock Restaurants the first McAlister's Deli franchisee to eclipse 100 units in its portfolio.
"I acquired my first McAlister's Deli restaurant more than eight years ago and knew instantly that my company would establish a terrific opportunity with the brand," said David Blackburn, CEO of Southern Rock Restaurants. "At McAlister's Deli, we have the unique opportunity to engage with our guest multiple times – something you don't usually see at a fast casual restaurant. Our guest engagement and service set us apart from the rest. I'm excited to continue to grow with McAlister's Deli and look forward to opening our new restaurants."
McAlister's Franchisor SPV LLC currently has more than 450 restaurants in 27 states and is part of the FOCUS Brands family of brands, which include Auntie Anne's®, Carvel®, Cinnabon®, Jamba®, Moe's Southwest Grill®, and Schlotzsky's® Austin Eatery. Southern Rock Restaurants and all franchisees within the McAlister's Deli system have the ability to use FOCUS Brands' shared services, including marketing, real estate, technology and more, to help them successfully launch and operate their restaurants.
"This is a really exciting time for McAlister's Deli. Within just the last 12 months, we've debuted a new prototype, accelerated our brand positioning, expanded our off-premise capabilities and enhanced our in-store technology," said Joe Guith, president of McAlister's Deli. "Today marks another memorable occasion as we congratulate David and Southern Rock Restaurants on their newest franchise agreements. We consider our franchisees to be family and David has been part of our family for a long time. We're excited to watch Southern Rock Restaurants' continued growth."
As part of the 30 franchise agreements, Southern Rock Restaurants has committed to opening 21 restaurants in Ohio (14 in Cleveland and seven in Columbus), seven in Indiana, one in Tennessee and one in Georgia, with several of these locations slated to open later this year.
In addition to Southern Rock Restaurants, McAlister's Deli is continuing with its aggressive expansion and is seeking single-unit and multi-unit operators to join its successful franchise network. McAlister's Deli is currently targeting new markets across the U.S. For more information about franchise opportunities, contact Michael Bruno, director, franchise development at McAlister's Deli, at MBruno@mcalistersdeli.com.
QDOBA Expanding in Canada
QDOBA Mexican Eats® is continuing expansion across Canada through an agreement with multi-unit operator, Burgess Enterprise. The five-unit deal focuses on locations to be developed in and around Northern Ontario, with the group's first QDOBA restaurant set to open in Sault Ste. Marie in early 2020.
"As co-founder and operator of the Ontario-based Wacky Wings concept, I understand the value in providing an elevated dining experience," said Craig Burgess, CEO of Burgess Enterprise. "When we looked to grow our portfolio with another restaurant, we were immediately impressed with QDOBA – everything from the delicious food to the experienced leadership team. We're excited to bring the QDOBA brand to fans across Northern Ontario."
Along with the restaurant set to open in Sault Ste. Marie, Burgess Enterprise is expected to open multiple QDOBA locations over the next few years in Sudbury, Timmins, North Bay and Thunder Bay. Like all QDOBA restaurants, each of these locations will offer the brand's signature innovative menu with high-quality ingredients, such as flame-grilled adobo steak and adobo chicken cooked-in-house throughout the day, and fan-favorites 3-Cheese Queso and hand-smashed Guac, both available for no additional upcharge.
"In Wacky Wings, Burgess Enterprise has done an incredible job creating and incubating a crowd-pleasing restaurant brand from scratch," said Keith Guilbault, CEO at QDOBA. "Canada is a growing market for us, and we're excited to have Craig and his team on board, bringing the QDOBA brand to even more area guests."
I Heart Mac & Cheese Sells Store
I Heart Mac & Cheese sold its Tallahassee, Florida corporate store to franchise group Fidelity Enterprises LLC. On September 10, the group took ownership of the restaurant, which is now the brand's third franchisee-operated location in Florida. Fidelity Enterprises LLC has already committed to opening 11 new locations throughout the state of Texas over the next five years.
"We're excited to see the Fidelity Enterprises team expanding their relationship with our brand and look forward to working with them at our newest location on the campus of Florida State University," said Stephen Giordanella, I Heart Mac & Cheese CEO and Chairman.
The Fidelity Enterprises LLC team includes two husband and wife duos, Thomas and Megan Doyel and Jerry and Laura Livingston. Driving operations for the group will be restaurant industry veteran Thomas Doyel, who has worked with numerous concepts in Central and East Texas, including Raising Cane's and Chipotle, managing 10 to 12 restaurants at any given time.
Chicken Salad Chick Expanding in Virginia
Chicken Salad Chick will be expanding to Virginia with its first location debuting in Richmond. Marking entrance into the brand's 16th state, the new Richmond restaurant highlights consumers' increasing demand for Chicken Salad Chick across the country and emphasizes the brand's widespread growth with first-to-state restaurants opening earlier this year in Missouri, Ohio and Illinois.
"Richmond, which ranked in the top 10 on Yelp's Top Food Destination list this year, is known for its unique and flavorful eateries," said Scott Deviney, CEO of Chicken Salad Chick. "Chicken Salad Chick's warm culture, exceptional dining experience and made-from-scratch chicken salads make us the perfect addition to the city's rich culinary scene, and we're thrilled to be opening an additional location in Mechanicsville next year."
The Richmond restaurant is owned and operated by first-time Chicken Salad Chick franchise owners Tim, Kim, Rick and Nancy Collins of Providence Restaurant Group, LLC dba Chicken Salad Chick of Richmond, VA. The family has extensive background in the fast-casual space, opening the metro area's first Stevi B's location in Mechanicsville about eight years ago. The Richmond Chicken Salad Chick marks the group's second new-to-market concept, with plans to open an additional location in Mechanicsville early next year. Tim and Kim will oversee restaurant operations.
"Introducing a new restaurant concept to a foodie town like Richmond is exciting, as there is a certain level of curiosity, anticipation and eagerness that brews amongst residents," said Tim Collins. "Not only are we thrilled to offer residents a fresh and unique dining experience, but we are looking forward to catering various events, office lunches and more. My family and I have a passion for good food and great company, which is why we are proud to be opening a Chicken Salad Chick in Richmond."
The Chicken Salad Chick concept was established in 2008 by founder, Stacy Brown. With more than a dozen original chicken salad flavors as well as fresh side salads, gourmet soups, signature sandwiches and delicious desserts, Chicken Salad Chick's robust menu offers a variety of options suitable for any guest. In 2015, Eagle Merchant Partners purchased a majority stake in Chicken Salad Chick, and under the leadership of CEO Scott Deviney and team, the company now has more than 130 restaurants currently open in 16 states and remains a standout brand within the fast casual segment.
Del Taco Promtes Gretzema
Del Taco Restaurants, Inc. promoted Chad Gretzema to Chief Operating Officer, a new leadership role at the Company. John D. Cappasola, Jr., President and Chief Executive Officer of Del Taco, commented, "Chad brings a wealth of restaurant experience to his new position as Chief Operating Officer, having successfully led strategic planning, innovation, operations support, training and our facilities support over the past seven years. Chad has been a key architect of many of our strategic combined solutions operational improvement efforts and is a trusted partner within the organization who knows how to help teams deliver superior results. He has also been a passionate voice, ensuring strong cross-functional franchise support and enabling our franchise partners to successfully grow their businesses. The role of Chief Operating will further our focus on great four wall operations and I believe that Chad will lead our restaurant teams and the brand to even greater success."
Gretzema added, "Del Taco is an iconic brand with some of the most passionate and talented teams I have worked with during my career. I am committed to helping our restaurant teams and our franchisees grow their businesses and look forward to providing them even greater support in this new role."
Gretzema has been with Del Taco since 2012 and was most recently Senior Vice President, Strategic Planning & Innovation, having previously served as Senior Vice President, Operations Support and Engagement. Earlier in his career, he held positions in operations, training, and marketing at Einstein Noah Restaurant Group, Phoenix Children's Academy, Noodles & Company, and Oscar Mayer Foods. Mr. Gretzema received a Bachelor of Arts in Journalism and Psychology from Indiana University, Bloomington.
Yogurtland Teams with DoorDash
Yogurtland is partnering with DoorDash. Customers near participating locations can now order their favorite customizable frozen yogurt, ice cream and Drinkable Creation treats without leaving their home or office.
"We are excited to offer delivery for our guests when the craving for a cold creamy sorbet, lite ice cream or frozen yogurt hits them, no matter where they are. We want to make it easier for our guests to have access to our services and we are thrilled to partner with DoorDash to meet these needs," said Jacob Dubin, strategic brand manager for Yogurtland.
"We're excited to partner with Yogurtland and make it even easier for froyo fans across the country to enjoy their favorite items from the convenience of their homes," said Toby Espinosa, Vice President of Business Development at DoorDash. "The Yogurtland experience is one of a kind and we look forward to extending that experience to even more customers nationwide."
From Football to Salad
Marcus Burley has been an athlete since the early age of seven. In 2013, Burley officially joined the NFL, and over the course of his career has played for the Jacksonville Jaguars, Seattle Seahawks, Cleveland Browns and Houston Texans.
Now a free agent, the 28-year-old is embarking on his greatest adventure since the 2014 Super Bowl: Opening his very own Saladworks franchise in Ballantyne, North Carolina.
"I'm always thinking of ways to invest my money, and I feel like franchising is a great way to start a business," says Burley, who has had a lifelong interest in entrepreneurship and smart investing. "Saladworks has been around for more than 30 years, and they have a proven blueprint."
Burley believes the valuable lessons he learned through his athletic career will come in handy as a Saladworks franchisee. "I definitely learned perseverance from the game of football and the importance of working at something over and over again," says Burley. "If you persevere, you can definitely make the best out of something."
Burley first became aware of the health-focused fast-casual restaurant while pursuing a bachelor's degree in sports management and a minor in leadership at the University of Delaware. He frequented a nearby Saladworks, and the health-conscious young athlete took note.
"This is one of the best times to invest in a salad-centric business," says Burley. "The country is trending toward healthier living, and people are really being careful about what they're putting into their bodies. As an athlete, I've always known the importance of eating healthy."
In addition to providing the Ballantyne community with a healthy lifestyle option through Saladworks, Burley is also actively involved in giving back to his communities through volunteering.
"I've done community service with every team I've played for," he says. "I also visit my old high school, Highland Springs High School in Richmond, Virginia, at least twice a year and help coach and speak with the kids."
Salata Hires First Corporate Executive
Salata Salad Kitchen has announced the hiring of Kevin W. King as its first corporate executive chef.
Chef Kevin King
In his new role as Salata's executive chef, King's responsibilities include managing product innovation and efficacy of current and new prepping equipment. With plans for new menu and kitchen items, King will ensure all brand, food production, menu planning, food cost, safety and cleanliness requirements are met according to Salata standards.
"With more than three decades of experience in the food service industry, Kevin brings a deep, diverse skill set to our ever-growing brand," said Michelle Bythewood, president of Salata. "In addition, he has a passion for what we do at Salata—encouraging individuals to determine what healthy eating looks like to them and providing them with numerous nutritious options. Kevin has already become an integral member of our team. We look forward to his leadership in thoughtfully expanding our product offering."
King previously worked as executive chef at a number of Houston-area businesses, including Riverbend Country Club, Pecan Grove Country Club and Live Oak Grill. Most recently, King has acted as executive chef and owner of Chef King's Catering, LLC, which provides health conscious and cost-effective food service operations for the U.S. Coast Guard at Sector Corpus Christi, as well as quality catering service for the greater Houston area.
"I have long admired Salata's unique concept, so joining the corporate team is a thrill for me," said King. "I am excited to put my experience to work and influence the outstanding food Salata offers."
King began his career in culinary arts as a food service specialist for the United States Marine Corps, where he earned the Meritorious Mast, a formal and ceremonial acknowledgement for his commendable work. This dedication to his country has served him throughout his career and will continue to impact the high quality of work he brings to Salata.
Bojangles Adds Development Officer
Jose R. Costa has joined Bojangles as its first chief development officer, reporting to CEO Jose Armario. In this new role, Costa will be responsible for driving the overall unit growth of the company, recruiting new franchisees, real estate strategy, equipment, and new restaurant design and construction.
"Jose joins our executive team at a pivotal time as Bojangles' charts our strategic path forward," said Armario. "His 20 years of experience in marketing, franchising, multi-unit retailing and customer experience for well-known brands will play a crucial role as we define our growth over the next decade."
Most recently, Costa served as North America CEO for GrandVision. Prior to that, Costa served as group president of Driven Brands where he led the company's MAACO®, CARSTAR® and Drive N Style® brands, which collectively operate more than 1,400 body shops. He also was vice president of marketing, R&D and supply chain at BURGER KING® Latin America and Caribbean Region. Costa also served as president of COSTA IMC, a branding and interactive marketing firm focused on the U.S. Hispanic and Latin American segments.
"It's an exciting time to join this iconic brand with such loyal fans," said Costa. "Bojangles' has put together a topnotch team with incredible plans for continued growth, and I look forward to contributing to the company's success."
Costa's appointment is one of several significant executive personnel hires made recently by Bojangles', including Reese Stewart as chief financial officer and Jackie Woodward as chief marketing officer.
Krystal Teams with Franchisees
The Krystal Company is partnering with veteran franchisees Anand "Andy" Patel and Kalpesh "Junior" Das of Slider Joint, LLC to bring Krystal back to Jonesboro, Arkansas. Adding franchisees and expanding territory are key elements of Krystal's revitalization plan unveiled by CEO Paul Macaluso when he joined the company in 2018. Krystal's newest franchisees, Patel and Das already own and operate seven other restaurants in the Jonesboro market.
Krystal's newest franchisees, Junior Das and Andy Patel of Slider Joint, LLC, are bringing Krystal back to Jonesboro, Arkansas. Founded in Chattanooga, Tennessee in 1932, Krystal is the South's original quick-service restaurant and was selected to USA Today's 2019 Top-10 Best Regional Fast Food List.
"We're delighted to welcome Andy and Junior to the Krystal family," said Macaluso. "Their depth and breadth of QSR experience combined with their established presence in the Jonesboro market make them ideal partners to build the Krystal brand in Arkansas."
Patel and Das, who have a combined 49 years of restaurant experience, are leveraging their nearly 20-year relationship with Jonesboro-based Haag Brown Commercial Real Estate and Development to select the location for the new, state-of-the-art Krystal restaurant, which is scheduled to open in early 2020.
Architecturally, the restaurant will feature an expanded kitchen and facilities layout that maximizes efficiency and employee awareness. Design elements will include a vibrant color package highlighting the Krystal name in red, a heritage color for the brand, as well as local community graphics. The new prototype will be square like Krystal's famous burgers and is expected to add 75 jobs in Jonesboro.
"Krystal has the potential to turn the little square burger into a disruption in the QSR industry. The brand is iconic and nostalgic," said Patel, who recalls late-night snack runs and lunch cravings for warm Krystal Chiks with pickles, extra mayo and Tabasco sauce. "What can we say? We love Krystals."
The Jonesboro location will be Krystal's second restaurant in Arkansas, in addition to its West Memphis store. The previous Jonesboro location closed in 2002.
DQ Grill & Chill® Expands Florida Footprint
American Dairy Queen Corporation (ADQ), franchisor of the DQ® brand, recently announced its new DQ Grill & Chill® restaurant open in Fort Pierce. Conveniently situated at 2716 S. US HWY 1, the restaurant is owned by multi-brand operators, Goalz Restaurant Group.
"From my first job out of high school at Dairy Queen®, I knew I admired their business model," said Shawn Eby, founder and CEO of Goalz Restaurant Group. "Now with my own restaurant group, I'm drawn to the brand because of the strong feelings it evokes with their emphasis on tradition. Goalz is excited to open our second DQ Grill & Chill® location and 11th overall restaurant."
Goalz has been an owner of DQ Grill & Chill® since 2018, with its first location in North Carolina. Goalz Restaurant Group was founded by Eby with the focus of helping others. Goalz is proud to stand behind their brands including Dog Haus, Church's Chicken, Captain D's and Dairy Queen®. In the next few years, the restaurant group is scheduled to open 265 restaurants across 9 states, including another DQ Grill & Chill® set to open October 2019 in Colorado.
"Goalz follows the business mantra of people who serve great food and Dairy Queen® is the perfect example of this, with dedication to tradition at each location," added Eby. "The Fort Pierce community is the perfect place to bring that tradition, for locals to enjoy the DQ® experience."
Spotlight on Pizza Inn
Once Lamont-native Chad Muegge found out that The Spotlight was closing down, he bought the iconic convenience store and gas station and reopened it three years ago. Seeking to add a quality food option to the mix, Muegge just opened a Pizza Inn Express (PIE) inside The Spotlight, located at 315 N. Main St. in Lamont.
"The Spotlight has been an integral part of the Lamont community for many years," Muegge said. "I was very excited to reopen it and have my daughter, Katherine Gilbert, run it as the general manager over the past year. We believe that offering PIE to our customers will really enhance The Spotlight experience."
"We believe that Pizza Inn has better quality ingredients and a better product than its competitors, which is why we are thrilled to introduce it to our community," Gilbert said. "Lamont is an incredible community that's proud of its heritage; it's a great place to raise a family. I have no doubt that our neighbors are going to love PIE's delicious variety of fresh pizza."
Palmer Joins Hero
Hero Brands has appointed a senior figure from Yum Brands to spearhead its franchise recruitment strategy throughout Europe. Chris Palmer joins Hero Brands from Taco Bell as Franchise Director and will be charged with developing and growing brand partnerships across the region.
German Doner Kebab is its flagship brand and is going from strength to strength as it embarks on expansion across the globe. The brand is now rolling-out aggressively throughout Europe, the Middle East and USA, with over 700 franchises already signed-up to the German Doner Kebab project globally. Hero Brands has also recently launched a new healthy fast-casual food experience to UK consumers. The brand portfolio will open its first flagship Choppaluna store in Bloomsbury, London, in October 2019. Billed as a new way to eat and a great-tasting and healthy alternative to classic fast-food, Choppaluna has already signed-up 12 franchises with another 60 ready to go.
Hero Brands Global Franchise Director Jon Cullen believes Chris Palmer's experience will be invaluable in strengthening the senior team and growing the reach of the respective brands.
He said: "Our fast-casual brands will be the stars of tomorrow, responding to the needs of Generation Z who are demanding better, healthier food in nicer places but still at a great price.
"Chris joins us as we embark on significant growth and his experience will be crucial in developing new multi-site partnerships which will expand the reach of our brand portfolio."
Palmer brings over 15 years' experience in the franchising sector, having previously held the position of European Franchise Manager for Taco Bell, overseeing the opening 50 new restaurants in the UK and Europe over an 18-month period. His previous roles also include being part of the management team that transformed the loss-making Harry Ramsden's.
He said: "It's very exciting to be joining Hero Brands as it forges ahead with plans to truly disrupt the fast-casual space. "We are building amazing brands of the future and I am looking forward to moving at pace with our multi-franchise partners to bring the brands to even more consumers throughout the region."
Fazoli's Honors Franchisees
Fazoli's recently held their 2019 National Brand Conference in Marco Island, Florida where they awarded their brand trailblazers for driving success.
"Our National Brand Conference really ignites excitement around our newest brand strategies while celebrating the big wins of the year," said President and CEO Carl Howard. "I take great pride in honoring the people who work so diligently to make Fazoli's a leader in the industry."
On Tuesday, Sept. 10 at the President's Awards Ceremony, the brand honored Michigan Franchisee Terry Chepy of Chepy, LLC as Franchisee of the Year for remarkable sales growth, consistent commitment to the brand and his unwavering dedication and support toward his team.
"This year marks Terry's fourth straight year of positive sales growth," Howard said. "He and his team achieved a 3.3% sales increase and an increase of 2.4% in guest counts. He is committed to driving his off-premise sales, and his results are unprecedented – increasing drive-thru sales by 5.9% and catering by 11%. He epitomizes our commitment to excellence, and we're proud to have this opportunity to recognize him and award him with this prestigious honor."
Jim Hillock, general manager of Fazoli's in Lansing, Michigan and member of Chepy's team, was named Franchisee General Manager of the Year – an award given to a franchise general manager who is consistently at the top of Fazoli's Franchise Balanced Scorecard, which is a ranking for the categories of people (training, development, retention), sales and profits. Hillock dominated with a score of 4.9 out of 5.0, making him the front-runner for the award.
"Sales at Fazoli's in Lansing were up an impressive 8.2% and guest counts were positive at 6.5%," Howard said. "While their results are unrivaled, the achievement is even more inspiring because it's the third time Jim has won this award during his career with Fazoli's."
The award for company general manager of the year went to Ryan McClure, of Owensboro, Kentucky for the impact he's made to the organization and his community by embodying the brand's commitment to excellence. Known as "Mr. Fazoli's" in his community, McClure epitomizes leadership and fosters a positive culture within his team.
Fazoli's also honored their vendor partners. Chosen from over 85 suppliers and partners who work with the brand, Steven Goldstein and Zerega Pasta, won Supplier of the Year. This award is given to the organization that is more than just a partner to Fazoli's – it is a part of the Fazoli's team and family. Zerega Pasta can be counted on to protect the brand model – the organization goes above and beyond.
"Fazoli's is a family that rises together," Howard said. "Our brand continues to gain momentum with record-breaking sales and traffic and an exciting menu and value proposition that just can't be beat – we are excited for the opportunity to honor our successful franchisees, celebrate our loyal vendor partnerships and show our gratitude and appreciation to everyone on the team who help us make it happen."
In other news, the brand announced the promotion of Jodie Conrad to Chief Marketing Officer, Blaine Adams to Senior Vice President of Supply Chain and Quality Assurance and Wayne Pederson to Vice President of Information Technology.
"We are extremely proud to announce the promotions of Jodie, Blaine and Wayne," said Fazoli's President and CEO Carl Howard. "Their experience, dedication and passion exemplify our mission and make Fazoli's a stronger brand."
Conrad joined Fazoli's in 2016 as Senior Brand Director and was promoted to Vice President of Marketing in 2017. She brings a wealth of experience to the CMO role, including thirty years of marketing experience with companies such as Wendy's, Donatos Pizza, Coca-Cola and Pillsbury.
Conrad leads all marketing and culinary functions – including advertising, digital and social media, field marketing, consumer insights, off-premise business development, public relations and new product development and testing.
"Jodie has been an invaluable part of the Fazoli's team," Howard said. "I look forward to seeing her continued innovation and triumph as we position the Fazoli's brand to meet the ever-changing consumer demands. Our industry is undergoing the fastest period of change and disruption in its history, and I'm pleased that we have a marketing leader with a proven track record of success at the helm.
Another leader with a proven track record of success, Adams joined Fazoli's in 2013 after an impressive 23-year run at Darden Restaurants where he worked on brands including Red Lobster, Capital Grille, LongHorn Steakhouse, Seasons 52, Bahama Breeze and Olive Garden. Before joining Fazoli's, he served as Vice President of Supply Chain and Quality Assurance at Romano's Macaroni Grill.
"Blaine has been instrumental in positioning Fazoli's as an industry leader by developing strong vendor partnerships and generating cost-saving opportunities for our brand," Howard said. "Due to his expertise and commitment to excellence, Fazoli's is able to offer the highest quality products and services at the best value in the industry. We are so proud to have him on the team and he's a major reason Fazoli's continues to be the best franchise in the business."
Pederson, an executive team member with an accomplished career featuring a variety of IT and Operations leadership positions with Yum! Brands, Domino's Pizza and Bloomin' Brands, joined the Fazoli's team in 2016 as Executive Director of Information Technology.
"Wayne and his team have worked tirelessly to implement technology solutions to modernize our IT infrastructure, while also introducing new technology that has expanded our ability to compete in the fast-growing off-premise segment," Howard said. "As technology continues to play an increasingly larger role in the 'stay-at-home, on-demand economy,' I am confident Wayne and his team will keep the brand at the forefront of new technology and maintain Fazoli's status as a leader in the industry."
Tropical Smoothie Now Up to 800
Tropical Smoothie Cafe announced the opening of its 800th location. This milestone opening comes on the heels of a tremendous growth year for the brand, with the opening of its 750th location in May of this year.
"Just last August we were celebrating the opening of our 700th location, and now one year later we will be celebrating the opening of our 800th location in the Chicago area," said Charles Watson, CEO of Tropical Smoothie Cafe, LLC. "We remain excited about the continued growth of the brand, especially in the Chicago market, one of our top priority markets. Over the next few years we have several cafes targeted to open in this market, which will continue to build brand awareness across the Midwest and beyond. I am so proud of how our brand continues to resonate with our guests and of course our growing franchise family. Year-to-date we have opened 74 cafes and we are on track to meet our opening goal of 130 new cafes this year."
The new Arlington Heights location will be owned and operated by existing franchisee Hani Halloun along with first time franchisees Edward Joubran and Martin Khoshaba, who together plan to open another two cafes in the Chicago area over the next few months. The Arlington Heights cafe will celebrate its grand opening on Sept. 6th with a ribbon cutting at 10 a.m. as well as a series of giveaways, including "Free Smoothies for a Year" cards for the first 50 customers and $1.99 smoothies throughout the day. CEO Charles Watson and members of the brand's leadership team will also be in attendance. To continue the celebration, guests can purchase flatbreads all day on Sept. 7th for only $1.99.
"For the past decade, I've been a franchisee of Tropical Smoothie Cafe and I'm very proud to be part of this growing brand. My partners and I are honored to be hosting this landmark event and bringing our better-for-you lifestyle to Chicago," said Hani Halloun. "Being part of this exceptional milestone is very special to me and my business partners who each have an impressive level of expertise in the restaurant industry. Together, we are looking forward to serving the local community."
Tropical Smoothie Cafe currently has seven locations open in the Chicago market and a total of 18 more cafes in the pipeline, many of which are scheduled for opening in the next few years.


Seems to me there is a growing confusion and conflict over the use of "clean" and its scope.
A clean facilitator, from my perspective, has a huge range of emergent processes available, whereas here it is constrained to Symbolic Modelling and Clean Space. Clearly this is a market confusion.
Symbolic Modelling is the proper name what is now in our community the vernacular of "clean language". Unfortunately, this is now published and spread into the wider world. As a result, the wider world now only sees clean language as this tiny little aspect of the whole that now exists.
Creating competencies for a "clean facilitator" would IMO have to include the emergence, in which, frankly, most of the clean community is lacking in training/competence/awareness and many years behind the advances made in France and at Holigral.
Perhaps there is a divergence, but it seems to me that the direction of the use of the terms is heading / has arrived, at a narrow subset of the legacy of David.
Below, in alphabetical order, without any judgment about the quality, an overview of the clean concepts and processes, to the best of my knowledge so far.
Many of them are similar and overlap.
Last edited by Corrie van Wijk; 09 January 2012 at 09:30 AM.
Many methodologies make use of Clean Language. Symbolic Modelling happens to be one. David's Metaphor Therapy is another. Conversational Clean Coaching is another. Clean Language is not even confined to change processes. It has been successfully used in group facilitation and organisational development (e.g. Caitlin Walker & Nancy Doyle), as a research methodology (e.g. the joint Clean Change Company and University of Surrey research), as a method of interviewing (e.g. recruitment, market research, police, etc.) and plenty of other applications.
2. "Creating competencies for a "clean facilitator" would IMO have to include the emergence". I think it does. 'Emergence' did not enter the field when David came up with the term 'Emergent Knowledge' or even when he developed Clean Space. Penny and I had been talking to David about emergence for several years before it 'emerged' in his work. Our first article on Symbolic Modelling in 1997 said "the modelling process we use is based on two elements: Clean Language and a framework of emergent properties within symbolic systems". From the very beginning, 'emergence' has been central to Symbolic Modelling. I am not for a moment suggesting David got the idea from us. I am suggesting that people well trained in Symbolic Modelling have both competence with, and awareness of 'emergence' – but maybe not the kind of emergence Steve refers to.
Corrie, what's the purpose of this list?
The purpose of the list is to have one, so thank you for adding more information and a beginning of a categorization. To be honest, you're probably more qualified to make one: it's just that I probably know a little bit more about Holigral and France.
I'll integrate it in my book 'A Theory of Everyone; a useful guide to reality'.
Thanks James, clearly my worries must be misplaced, regarding a narrow definition of clean language. The competencies do seem rather overly based over SyM and space, and with poor justice to the later work, so far as I can see.
Emergence, yes there are many uses of a word, and emerging anything from below the surface will allow for a broad use. EK I felt to be too narrow a term - rather mental.
Cybernetic solutions (SyM) come from an NLP paradigm as we have discussed before, and in my opinion, run contrary to the flow of emergence, which in my opinion is to allow the flow of the signals to do their job, complete and therefore end any symptoms-signals. Peace is the emergent result of emergence that flows the signals.
Being true to the original aim of David's work, whereas I see the other approaches as being applied to other applications, David developed metaphor to return the dissociated outer child, B, to the body, A - metaphor to reduce the pain of experiencing and to ease the movement. CS was to move A to collect all the B's, although this is not what is taught nor now i see it being used by the standard clean training. EK was the unfinished symphony, that I completed into Holigral - a complete suite and ways of recovering all the dissociated aspects, returning the intruded life force back to its origins and cleaning ancestral trails, passing through many cosmological boundaries to bring a person into full at-peace beingness, where all flows and they are at one with the world around - even if it may not appear peaceful to observers. I thought the "cultural fields" experience I demonstrated at the practice group would have shown a little of what is possible with a complete method.
Below an update of the list, including James' suggestion.


Damien and I went to Wine Australia today, a rather large boozefest at Darling Harbour and it was a really enjoyable experience on many levels. It wasn't too crowded, no one was too drunk, and there was enough of a variety of things to do to make it a really enjoyable experience.
While Damien concentrated on getting to know a few regions, I was keen to try a few of the newer varieties being grown in Australia, including some of the Italian varieties including Pinot Grigio and Nebiolo as well as varieties like Riesling & Rose.
Highlights included the Pinot Gris by Ten Minutes By Tractor (tasty, though we thought their range was generally over-priced), the Buller Tokay (like toffee before it turns hard), and the Castagna Rose (just gorgeous, very drinkable). Also, Simon Gilbert from Mudgee has a new cheaper range under the label Acrobat which was quite good.
In addition, we were also impressed by Ravensworth, a company run by one of the winemakers at Clonakilla, near Canberra. He's also doing non-traditional varieties including Marsanne and Sangiovese, which I think is a good thing. It was also nice to chat with him about our experiences visiting Canberra region wineries (including Clonakilla before it became famous!).
One of the highlights was running into a work colleague who gave me some "inside information" about a currently available (and relatively cheap) wine made from grapes normally supplied to the makers of Grange.
I also ran into the brother of a friend from Perth, looking at him with some recognition, and then looking at the nametag ahead of saying… "are you so and so's brother".
Nice day. Note for next time though, get a Platinum Pass. For $150 you get entry to a range of things as well as 6 bottles of wine up to the value of $25 each. What a bargain.


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But did you know that you can use salt for more than adding flavour to your food?
Here are my 12 favourite uses for salt in the home and in the garden.
Freshen up your hands. After handling fish, onions and similar not-so-fragrant substances, dip a lemon wedge into salt, rub your hands with it and rinse with water. The unpleasant smells will be washed away!
Clean the cups. To remove tea and coffee stains, sprinkle your kitchen sponge with a dash of salt and scrub. If the stains are extra stubborn, add some white vinegar.
Clean greasy pans. Let the pan cool, then sprinkle salt onto it and wipe with a paper towel. The grease will be removed and the pan will be easy to wash the usual way.
Clean the iron. When you notice that the underside of your iron is sticky with accumulated residue, sprinkle salt on a piece of paper and run the hot iron over it a few times.
Unclog drains. Mix one cup of salt, one cup of baking soda and half a cup of white vinegar and pour the mixture down the drain. Let it sit for about 10 minutes, then chase it with about two litres of boiling water and run the hot-water tap until the previously hair-clogged drain flows freely.
Add it to cut flowers. A tablespoon of salt added to the water in a flower vase will keep cut flowers fresh for longer.
Apply to wicker furniture. To avoid yellowing with age and exposure to the sun and elements, scrub your wicker furniture with a stiff brush dipped in warm salt water. Let the piece dry in the sun. Repeat the process every one or two years to keep your wicker looking fresh and new.
Stop the ant march. When you notice that ants are set on invading your home, sprinkle some salt across their path. The ants will not want to cross this barrier.
Stop the candle drip. Soak new candles in a strong salt solution (about 100 grams of salt dissolved in one litre of water) for a few hours and dry them. When lit, the "salted" candles will be less prone to dripping. Now you can enjoy your romantic dinner that much more.
Sanitise kitchen sponge. After drip-proofing your candles (see entry above), use the same solution to sanitise your kitchen sponge. Leave the sponge soaked in the salted water for several hours or overnight.
Neutralise wine stains. If you ever spill red wine on your light-coloured pants (or your in-laws' white linen tablecloth), blot up as much of the spill as you can with a paper napkin and immediately cover the stain with lots of salt. Wash the stained fabric as soon as possible. This method works on other types of stains too, for example fruit juice or grease stains.
Repair walls. Mix two tablespoons of salt and two tablespoons of cornstarch with just enough water to make a thick paste. Use the paste to fill nail holes and to fix small chips on plaster walls.
There are many, many more ways we use salt, in the house as well as in industry. Those in the know say that only 6% of all salt manufactured goes into food. The ancient Romans were already aware of the many uses for salt. In fact, salt was so valuable that soldiers were literally paid in salt. The term salary comes from Latin sal, meaning salt.


text:
Human Interest/
10 Atlanta Nurses On COVID, Uncertainty & Embracing Their Calling/
10 Atlanta Nurses On COVID, Uncertainty & Embracing Their Calling
"It takes a special person and God chose me."
xoStaff
Human InterestLife & Travel
This article is in partnership with National Black Nurses Association.
As crazy as 2020 has been, it has stood as a reminder of the power in the healing process. Though as a society we encountered our share of pain as we were met with job losses, furloughs, civil unrest, untimely deaths, as well as mental and emotional overwhelm, we are doing our best to survive and come together as one. We have become more united in our shared trauma, and have begun to shift our focus on areas where it's needed. The pain and the release of healing. Assisting us in our healing journey both figuratively and literally on the frontlines of this pandemic are nurses.
These frontline workers have long been considered essential by our society, but perhaps their necessity has not been as felt as it has been in the past years. As the spread of the pandemic widened, cases increased, and hospitals became overcrowded with those affected gravely by the disease, nurses proved to be the ones offering a human touch to the way they worked to heal. They went above and beyond to make ailing patients who were isolated due to coronavirus to feel less of the sting of being alone. Add economic struggles to the disparities experienced by marginalized groups and communities in the healthcare system and the disease affecting POC at disproportionate levels, navigating these uncertain times can be difficult to say the least.
For the work that nurses have had to do as healers during this trying time, xoNecole is thanking them in a major way with our partnership with National Black Nurses Association. Below Atlanta nurses and Wellstar nurses fill us in on how they are navigating work demands, patient losses, and fear while embracing their calling.
Alicia Coley, RN
Courtesy of Alicia Coley
Title: Travel Nurse
Length of Time She's Been a Nurse: 10 years
The difference between working in a pandemic versus other times in her career:
"It's definitely been a major adjustment compared to pre-COVID working conditions in the medical field. I noticed there had been a higher than normal demand for nurses due to increased hospitalizations during this pandemic. Full-time staff nurses had been overwhelmed with the patient load. Therefore, we as travelers came in to provide temporary relief. Gowning up from head to toe with the appropriate Personal Protective Equipment (PPE) for every single patient had become the new norm since the patients I worked with were all COVID-19 positive.
"Lack of supply of PPE, at times, was frustrating. I remember units having to be opened up so we can create more space for admissions. One of the hospital campuses I worked at was re-opened and dedicated to taking COVID patients from all the nearby surrounding hospitals. Overall, you had to have tough skin, catch on quickly and care for the sickly patients. Working as a team was very important!"
How it has felt to be even more of a support system to patients amid COVID:
"It wasn't always easy because family members were not allowed on the units AT ALL. Therefore, we were required to call and give an update to family members each shift in the afternoons. It was important for me to remain kind, be empathetic and take care of patients the best I could. There was one particular patient that I saw decline from fully functioning to flaccid over time. That was disheartening. I ended up spending more time in their room because now they could no longer do anything for themselves.
"Continuity of care is encouraged, so you really get to know the patient and you also become familiar with their family member(s) via phone. For this specific patient, I made sure the family got to FaceTime their family member per their request when I worked. Although the prognosis was poor, I believe the family was just grateful to see the patient while they could and talk to them weekly."
What she does for mental health and wellness during a pandemic:
"I naturally enjoy learning about topics on health and wellness. In the midst of the pandemic, I ended up starting my own business where I sell an all-natural elderberry syrup. It's paramount during these times because it's a wonderful immune booster that is loaded with antioxidants, has anti-viral, antitussive and anti-inflammatory properties. Studies have shown that if you take elderberry syrup within the first 24-48 hours of infection, you decrease the severity and duration of your cold/flu-like symptoms! My company is called Alchemi Naturals and this is what keeps me motivated and busy.
"I wake up with a sense of purpose and feeling more fulfilled knowing that I am helping to bring people back to wellness. To support my overall wellness during this time, I make it a priority to meditate daily, exercise regularly, eat a well-balanced diet and consume content on personal and spiritual growth. I also stay busy with learning more ways to grow my business and bring as much value as I can to my customers and my social media platform."
How her purpose as a nurse has been solidified:
"One thing I can say for sure is that I am a huge proponent of boosting one's immune system. I think that is what I advocate the most because it is naturally designed to protect you. Working in a number of different hospital settings will really open your eyes when you come in contact with so many people that have pre-existing health conditions. I have become more passionate about sharing health-conscious information and encouraging people to take care of themselves. These times have solidified my feelings of purpose in my field because I realize now more than ever that nurses are needed! Patients depend on us. It's important that we show up, work as a team and get everyone back to their loved ones."
Tanisha Mcfarlane, RN
Courtesy of Tanisha Mcfarlane
Title: Travel Nurse; currently working in Emergency Department
"Being on the frontlines of a pandemic has been very challenging physically, mentally and emotionally. I love and enjoy helping other people so becoming a nurse was just an extension of my purpose. Prior to the pandemic, nursing has had its challenges (working short staff, being verbally abused and sometimes physically abused by patients, and working 12 hours and only being allowed to take a 30-minute break). During the pandemic, some of the normal struggles were intensified but with added stress due to the increased volume and acuity of patients.
"Death is always hard but watching so many people expire in such a small time period was nerve-wracking and it became the new normal, bad as it sounds. In May, I lost three coworkers in one month due to COVID and I think that was when the reality of this pandemic really set in."
"The 'no visitor' policy was very much a struggle for everyone. On a personal level whenever I am not well, I call on my family for emotional support so I thoroughly understood the emotional stress patients endured during their hospital stay. I felt that our duty as nurses was to make patients feel as comfortable as possible even if that meant finding a few minutes to video chat family members as a comfort measure.
"At times, it was overwhelming because we were working under a lot of stress, with limited resources and short staff but we were now responsible for updating family members via phone. Imagine finally catching up on things and then the moment you think you had a moment to take a minute to yourself, you have several people on hold waiting on reassurance and depending on you for their confidence that their loved ones are going to be OK."
"I have always made my family a priority but recently they have been the only thing that keeps me going. I am a first-time mom and that in addition to the pandemic has been heavy mentally but every day I choose to be better than I was yesterday overall. In my downtime, I look up new recipes to try, exercise and plan safe but fun things for my two-year-old son. My son couldn't have been here at a better time because he is my encouragement to stay positive even in my struggles and I am grateful. My husband-to-be is also a nurse so it is helpful that I can vent to him and he understands on a level that not everyone can."
"The pandemic has solidified that my purpose has always been to help people. My biggest fear was always not being able to protect the people around me from such a virus. I cared more for them than myself and again nursing is the extension of my purpose. If I was to extract my personal attributes from my career and just looked at it on a financial gain, then nursing wouldn't be the field I would have chosen and that's how I knew it was more than the money for me. It takes a special person and God chose me."
Brandy Perry, BSN, RN
Courtesy of Brandy Perry
Title: Charge Nurse in Progressive Care Unit at Wellstar Paulding Hospital
Length of Time She's Been a Nurse: Six years
"Being on the frontline of the pandemic has been one of the most challenging times in my career. Caring for patients during this pandemic has been emotionally challenging because we are continuously fighting this battle for our patients and families. I pray every day that my patients will not say their last goodbye but will instead receive the great news that they can go home to their family."
"It has been challenging to watch my patients not having their families with them during this difficult time. On the other hand, I have gained many honorary aunts, uncles, parents, and grandparents in the last year. I am privileged that I was able to connect deeper with my patients as I know they needed my support and guidance more than ever."
"I find myself calling on my children, family members, and friends more often to check on them. It's also very important to have some downtime to rest and self-reflect on any stressful and challenging circumstances that I have encountered."
"I have never been so proud to be a nurse. I truly see the difference we make every day for our community."
Ashley Pugh, RN
Courtesy of Ashley Pugh
Title: Burn ICU Registered Nurse
Length of Time She's Been a Nurse: 10 months
"I came [into the nursing field] at a time when COVID was already ramping up so I don't know anything else. There's obviously less family at the bedside, but since I'm in a critical care area we are able to make exceptions for end of life situations."
"Fortunately, the COVID numbers are relatively low in the Burn ICU. We are also the only unit that cares for children. This allows us to make some exceptions in visitation on a case by case basis. Our leadership team also works hard to ensure that we are staffed in a way that allows us to have those caring moments with our patients."
"I'm not ashamed to say that I pamper myself big time. I've probably purchased every fancy skincare trend you can think of. I'm also a Louisiana girl so I've used this time to get in the kitchen and cook a lot of true Southern cuisine."
"This experience allows me to put faces on policies. A lot of times it's hard to understand how the government and political decisions impact individuals. Not anymore. It's important for nurses to use their voices and participate in the decision-making process. We have the experience and we have insight that is critical to improving the health of our country."
Lauren W., RN
Courtesy of Lauren W.
Title: Travel Nurse; currently working in Progressive Care Units
Length of Time She's Been a Nurse: Seven years
"Since the pandemic began in early 2020, there have been many changes in how nurses (and the healthcare system as a whole) approached patient care. For instance, while limiting the spread of infectious diseases within the hospital has always been a top priority, the stress around personal protective equipment, patient procedures, hospital staffing, and visitor policies have been the most highlighted this past year. We increasingly realize the importance of each role in this system. You appreciate the environmental service workers that clean your isolation rooms just as much as you appreciate that manager going the extra mile to get the appropriate staff and supplies. Do we still have a long road ahead of us? Yes. But I think we see how much we are interconnected, and how that plays into providing the best care possible."
"It was tough to see my patients feel alone and physically isolated from their support systems during this pandemic. Part of quality patient care is incorporating the family in the process. This gives the patient comfort in what could be the most stressful time of their lives, hospitalization. On top of that, you include a global pandemic that is taking lives every day. Therefore, as much as possible, I personally encourage that patient's family or emergency contact to call the patient throughout their stay, or make sure that the physician updates the family on their treatment plan in order to keep them involved and their anxiety low.
"If I have some extra time in between work duties, I even stay and talk with patients for a few more minutes. Most times, they just want a little more education on their treatment, to share their family or pet stories, or even just chat about their favorite TV program. While it may not seem like much, it could mean the world to someone, and make a stressful day turn around for the both of us."
"Due to a constant changing environment, work-life balance has been extremely important in maintaining my well-being. I found that doing solid work on my own mental, physical, and spiritual health helped me get through it. It is impossible to pour from an empty cup. Therefore, much effort is made in maintaining a healthy diet, my spiritual practices, and a support system of friends and family to keep my cup full. Even if that means setting boundaries, spending time alone catching up on my hobbies or favorite TV show, or even practicing social distancing with my mask as I take a nature walk. I have to take care of myself first, period. Thankfully, I also have been afforded the opportunity to leave my work at my job for the most part. I HAVE that title, I AM NOT that title."
"Throughout my nursing career, I am grateful to have worked as a leader and mentor in several institutions. Yet, my experiences this past year has solidified the importance of employee health and health education for everyone. Therefore, I recently obtained my graduate degree in public health and started a nurse blog, Hey Leux, to help me pursue this field. No organization can be successful without the health and well-being of their employees. Studies have even shown that contributions to an employee's work-life balance, training, compensation, and work environment can increase productivity and quality of service. I hope to combat this in the next chapter of my nursing career as an educator, and to continue to be a positive light and a guiding hand to those who need it."
Maisha 'Mai' Harvey, NP
Courtesy of Maisha 'Mai' Harvey
Title: Nurse Practitioner for Emergency Medicine
"Burnout is at an all-time high. People are tired! You know burnout is real when you have no desire to work any overtime. They are literally throwing money at nurses and providers all across the country because of the shortage. It's one thing to work a lot of hours but pre- vs post-pandemic overtime just isn't the same. Between the pandemic, politics and the regular stressors of life, it wasn't easy facing a mysterious disease that's literally killing people daily.
"In full transparency, I shifted to Emergency Medicine from another specialty just three months prior to the pandemic as I was on the edge of burnout. I came off a schedule that was seven days on/seven days off to currently working three days a week. The new schedule has been a blessing for me in the pandemic as it has allowed me time to recover both mentally and physically. I've been intentional about preventing burnout which is why I haven't worked much overtime. The extra money comes with an emotional toll that's just not worth the trade for me."
"One side of the visitation restrictions not well known to the public is the personal aspect. My family, friends and friends of friends reach out for me to check on their loved ones who are admitted to the hospital. I've had family members and friends who have driven past numerous hospitals just to be at my hospital. They knew I'd be there and could always come by to check on them. Over the months, I had joy and some sadness making my rounds to check on people. Unfortunately, not everyone has survived. Experiencing this closeness followed by death more than once has emotionally been difficult but I wouldn't change a thing, nor do I have any regrets. It has been an honor to be there for the patient and their loved ones."
"I've actually spent more time in nature than ever. Previously, if it wasn't a beach or exploring a new county, I was not about that outside life! I found myself enjoying taking simple walks in my neighborhood. My meditation walks are very peaceful and energizing. It was something about the sun beaming on my skin and the alone time with my thoughts. It has been a much-needed escape from the unknown. Over the summer, I found local parks and even made day trips to random parks all over the state. Who knew Georgia had so many hiking trails with astonishing waterfalls? I even purchased a few plants but that isn't going too well right now. But they still bring me joy!"
"My purpose has always been to educate my people about health. It's the main reason I went back to obtain not one but two advanced degrees. The pandemic has added an additional layer confirming this is where I'm supposed to be. People don't seem to understand how I can comfortably walk into a COVID patient's room with no fear. My response, I'm covered in the blood of Jesus and PPE! I was built for this!"
Stephanie McLean
Courtesy of Stephanie Mclean
Title: COVID Crisis Travel Nurse
"The COVID-19 crisis was something we as nurses did not anticipate, but we had to adapt quickly. Being on the frontlines and having to adjust to new screenings, protocols, and procedures daily was very overwhelming and a change from our routine pre-pandemic. My encounters with patients are met with more of a mental challenge, because now I must make sure I keep myself protected from this very contagious virus. From wearing an N95 mask for 12 plus hours, gowning up in full PPE to go into each room, and sometimes having to relay messages to patients from other healthcare providers are just a few of the ways my world has changed. This shift in the healthcare system has caused an increased patient care load and decreased time to really spend with each patient, which is tough for nurses like me who enjoy talking and spending time with their patients."
"One of the hardest parts of nursing during the pandemic has been trying to be a support system to my patients. Since there is a no visitor policy unless it is extenuating circumstances, we have become the closest thing to family on top of being their nurse. It is a challenging task when you become the only listening ear for your patients while they are experiencing so many emotions and spend most of their time alone. I have felt very overwhelmed at times because I am constantly thinking about how I can provide the best care on top of running around, charting, passing medications, and keeping up with doctors' orders.
"On one occasion, I was taking care of a patient that was battling terminal cancer and the policy was unless a patient was on comfort care, he or she could not have visitors. At this time, the decision was not made yet whether this patient would be transitioned to comfort care-only measures. I was on the phone with this man's wife; she was screaming and crying saying she just wanted to visit her husband. She stated they had young children at home, and she knew he was dying, and she just wanted to visit him. That broke my heart. I remember going into the manager's office and explaining the situation almost in tears. I just could not imagine being married and not being able to see my spouse in his last few moments. Thankfully, this situation was rectified, but I will always remember that conversation."
"On my off days, I take time to destress and I do a lot of self-care. Some of those things include exercising, juicing, meditating, and journaling. These activities help me to declutter my mind and recover mentally so I can be rejuvenated when I return to work."
"Working during this pandemic has solidified my purpose of why I became a nurse seven years ago. My passion has always been to serve people from all walks of life and play a part in them returning to their optimal level of health. In this pandemic, I feel like that has only been magnified. There are days that I have been stretched thin and pushed to the limits with so much responsibility. But in these moments, I am reminded that I was placed here for a reason and my patients are depending on me to deliver the best care possible!"
Bianca Ferguson, BSN, RN
Courtesy of Bianca Ferguson
Title: Medical-Surgical/Telemetry Registered Nurse
Length of Time She's Been a Nurse: Five years and seven months
"For me being on the frontlines of a pandemic has been a life-changing experience. Before this pandemic, I went to work with a clear idea of how I would be taking care of my patients. I was confident that my skills and knowledge would get me through each shift. For the first time in my career, each day I walk into work with uncertainty of how the day will end."
"It has been an overwhelming, heartbreaking yet rewarding experience. For nurses, not only are we having to do our job, we are also having to be there to support our patients emotionally because their families aren't able to physically do so. I also feel that it is necessary to step in because emotional support can be beneficial to overall healing. It is heartbreaking because not only are these patients fighting to overcome COVID, they may feel alone, so if I can assist by staying in the room a little longer or holding my patient's hand to reassure them that they aren't alone, I'll do that."
"During these times, I have been lucky to have an amazing support system. My family and friends have supported and encouraged all my decisions during these times. I have found myself traveling to different states and assisting hospitals where the needs are far worse than what I have experienced in my hometown. I am supporting myself by praying, staying positive, and taking all precautions necessary to stay safe. As far as my mental health, I make it a requirement to meet with my therapist frequently to release frustration and recharge my positive energy."
"These times have only reassured me that I made the right decision to become a nurse. I made the right decision to choose a career that allows me to see someones vulnerability and deliver holistic care without judgment. During this pandemic, I have had the pleasure of being an ambassador for a movement here in Atlanta to help those in need. #wekeepatlantaalive is a movement geared to give credit to everyone on the frontlines while giving back to the community. A small percentage of any merchandise purchased will be put back into our community. Find out more here."
Kristeen Thrash BSN, RN
Courtesy of Kristeen Thrash
Title: Assistant Nurse Manager at Wellstar West Georgia Medical Center
"Working during a pandemic is something I never saw coming when I was in nursing school. It was something that I studied and read about but never fathomed. When COVID-19 first hit, we were afraid, nervous, and concerned for our team members and patients. However, I felt prepared. My professional experience and training as a nurse has helped me push through and remember why I am here in the first place."
"Serving as a support system to my patients has given me more purpose. There are so many joyful memories of serving our patients during the pandemic, including helping a patient connect with family by holding up the phone to initiate a FaceTime conversation. We have gotten extremely creative when it comes to getting our patients the support that they need."
"Something I try to make sure I do daily is unplug. When I am at home, I limit my time on my phone and make sure that I spend quality time with my daughters. I also enjoy reading my bible. COVID-19 has taught me how to seize the moment. Before COVID, I would always have my phone in my hand and spend countless hours watching TV, but those things are no longer a priority. My family, especially my children, have been a source of renewed strength, peace, and motivation. I also make sure that I take excellent care of myself spiritually, mentally, and emotionally."
"I feel like everything happens for a reason. I feel like God chose me to be here, in this place, because He has a higher calling on healthcare workers' lives during this season. Nurses are compassionate and feel that it is our duty to protect and save our communities, and I think that we (Wellstar and around the world) are doing an awesome job at it! This pandemic has shown me how strong and resilient healthcare workers really are, and it makes me proud to be a part of such a selfless a group of people."
Nurse Keziah, CPN
Courtesy of Nurse Keziah
Title: Certified Pediatric Nurse in Medical-Surgical, specializing in pediatric surgery and trauma cases
"2020 was definitely the year of the nurse. The devastating impact of the COVID-19 virus on our communities made the role of nurses more important than ever before. There have been many tough days in my career as a nurse, but nothing comes close to the stress, fear, and anxiety that I have felt working as a nurse in the midst of this pandemic. In the early months of the pandemic, the hospital would adopt new system changes almost daily as new evidence was introduced about COVID-19. It was difficult to navigate through all of the changes at first, but with time, things became more adaptable. Health screenings, temperature checks, the use of masks, and visitor restrictions have become normal features of my work life."
"COVID-19 has been devastating for everyone involved. Strict visitation restrictions have affected all patients, not only those diagnosed with COVID-19. It has been difficult seeing the mental health and psychosocial effects of the pandemic on our pediatric patients. Many patients are admitted with complex psychosocial backgrounds where parental support is limited or non-existent. On our unit, we have experienced an increase in gunshot wounds and child abuse cases, particularly affecting our young African-American patients. Let's not forget, we are fighting two different wars here: COVID-19 and racism. Racism and implicit bias have been issues in nursing for a long time. I have found it increasingly important to provide support to patients with little to no support after suffering from trauma. I have made an effort to sit and talk with patients who are alone or hold crying infants who have been deprived from their parents."
"It truly takes a special person to be a nurse. We often neglect our own self-care, while working hard to care for those in our communities. I have experienced a ton of anxiety and depression during the pandemic as I have struggled to manage stress from work and school while being forced to socially distance in the midst of a global pandemic. As a night shift nurse, I often struggled with social isolation and sleep deprivation; but these challenges have become a lot more difficult to manage as the pandemic progresses. I have created wellness goals for myself to holistically address my mental and physical health needs. These goals include reducing screen-time on mobile devices and television, reading more books for leisure, cooking healthy meals at home, increasing my physical activity, blogging more consistently, and being more intentional in my interactions with family members and friends.
"This past year has taught me to the importance of maintaining strong connections. Life can be taken away from us in an instant, so it is important to forgive others and cherish each moment with those special people in your life."
"Although pediatric patients were being diagnosed with COVID-19, this population did not require hospitalization at the same rates as adult populations. At the start of the pandemic, low census rates resulted in many lay-offs and reduced work hours for hospital staff at my current organization. I would sometimes feel guilty being flexed from a shift, knowing that nurses around the world were losing their lives from working overtime in COVID-19 hotspots. But after seeing the impact that the care I am providing has had on my own community, I understand that each nurse plays an important role in preserving our communities and keeping our nation healthy.
"Nurses around the world are risking their own physical and mental health to provide care and support for strangers while putting themselves and their own families at risk. Working in healthcare during a pandemic has been difficult, but I have never been more proud to be a nurse. We are the true heroes."
For more information about the National Black Nurses Association, visit their website, www.nbna.org. Keep up with Wellstar by following them on Instagram @wellstarhealth.
Featured image via Alicia Coley

redpajama_set_name: RedPajamaCommonCrawl


text:
Q: PoolMon displaying insane numbers While debugging a memory leak, I came to a rather interesting finding:

The lower pools do add up to the number shown in Task Manager, so this insane number (~440GB) seems to be bogus (owned by volsnap.sys - Volume Shadow Copy).
I couldn't find this as all google results are about the memory leaks themselves.
The question: is this just a bug in poolmon/kernel/something else or is there actually a reason for this?
PC specs and a bit of config, if relevant:
i7-4710MQ,
16GB RAM @ 1600MHz,
256GB SSD (C:), 1TB (D:, E:) and 250GB (Z:) HDDs,
Win10 Pro, build 10240,
File History set up for some folders in C: and D: into Z:.

A: Edit:  I did not mean for this to be posted as an answer as it is not.  I also just realized I cannot comment on original thread.  Not sure what my options are.

I'm having this same issue.  Started troubleshooting a memory leak myself and PoolMon is showing one tag with astronomical value, but for different tag than your own and my number is far larger.  I'm also on Windows 10 x64.
The tag in mine is B1L6 (not sure what that is yet), and the value is 562949953421312 bytes, which translates to 563 Tbytes (which is impossible on my machine).
Not sure what's up here.

redpajama_set_name: RedPajamaStackExchange


text:
Kaufman Music Center Announces 2021-2022 Luna Composition Lab Fellows
Luna Composition Lab addresses the gender gap in the field of classical music by inspiring young female, non-binary and gender nonconforming individuals to compose.
by A.A. Cristi
The six teens selected as the 2021-22 Luna Composition Lab Fellows range in age from 14 to 17 and hail from New York City, Los Angeles, Detroit, Seattle and Wallingford, PA. They are: Gabriella Cariddo (age 17), Alicia Erlandson (age 17), Elisa Johnson (age 17), Devon Lee (age 14), Rachel Mugemancuro (age 17) and Cecelia Olszewski (age 17). Honorable Mentions were awarded to Ilaria Hawley, Adah Kaplan, Sophia Luong, Grace Ma, Elaina Rae Stuppler and Jenny Wei.
Luna Composition Lab addresses the gender gap in the field of classical music by inspiring young female, non-binary and gender nonconforming individuals to compose. Founded by 2019 Pulitzer Prize winner Ellen Reid - the first composer to have been commissioned by Los Angeles' four major classical music institutions - and 2019 Grammy nominee Missy Mazzoli - one of the first two women to be commissioned by the Metropolitan Opera - with NYC's Kaufman Music Center in 2016, Luna Lab provides mentorship and performance opportunities to female, non-binary and gender nonconforming individuals ages 12-18.
During the 2021-22 season, the six aspiring teen composers will be mentored by established composers: Clarice Assad, Valerie Coleman, inti figgis-vizueta, Veronika Krausas, Dawn Norfleet and Alex Temple. 2021-22 Luna Lab Honorable Mention composers will each have a lesson with composers Hannah Kendall, Yaz Lancaster, Hannah Lash, Tomeka Reid, Nina Shekhar and Sakari Dixon Vanderveer.
The Fellows will receive one-on-one coaching and a high-quality recording of their work, and will gain access to a network of acclaimed professional composers and performers. In spring 2022, the six Fellows and their mentors will participate in a weeklong festival in New York City that includes networking events, masterclasses and the world premieres of their new pieces at Kaufman Music Center's Merkin Hall on April 27.
"Luna Composition Lab plays a key role in our mission to increase access to music education," says Kaufman Music Center Executive Director Kate Sheeran. "The program provides mentorship and role models to aspiring teen composers from all over the U.S. It's exciting to see young artists finding their voice, and I can't wait to see what they accomplish as they launch their careers."
Luna Composition Lab co-founders Missy Mazzoli and Ellen Reid say, "This year over 50 applications poured in from around the country, and our jury was floored by the high quality of the submissions. The caliber of writing and creativity gave us all hope for the future of music! We selected six Fellows and six Honorable Mentions, all composers who display a distinct clarity of voice, a honed craft and a strong creative direction. As part of our mission to encourage creators at all levels, we have also launched Adventures in Sound, a course for beginner and intermediate level composers offered through Kaufman Music Center. We're thrilled to be able to expand the Luna Lab community and increase access and opportunities for young musicians."
Luna Composition Lab has garnered attention from The New York Times, The New Yorker, NPR, Forbes, The Washington Post, Huffington Post and NY1 News. In 2016, MusicalAmerica named Mazzoli and Reid Innovators of the Year for their work with Luna Lab.
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Dominique Gonzalez-Foerster (1965, FR) practice is restlessly cross-disciplinary, taking cues from film, literature, architecture, philosophy and critical theory. Through immersive installations that include film or are suggestive of filmic tropes, Gonzalez-Foerster uses the medium of experience as a way to question the essences of objects and the meaning of context. Often relying on elliptical texts that place equal weight on fiction, fact, and the pluralism of memory, Gonzalez-Foerster creates heterogeneous worlds that thrive on the tension between finite and infinite, the empirical and the dramaturgical.