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Home > School Directory > Massachusetts > Miss Hall's School
Miss Hall's School - Review #1
Read more details about Miss Hall's School on their 2021 profile page.
Miss Hall's School
5 Miss Hall's School alumni 1
Sports and Activities: I participated in three musical productions on the cast, Science bowl (car team, in which teams would build a car using a hydrolic fuel cell), Softball (both Varsity and JV, pitcher for JV), Senior Class Treasurer, Leader of the Haha's (school comedy group), Yearbook club, Tennis, Math peer tutoring... probably more I can't remember at the moment!
College Enrolled: Embry-Riddle Aeronautical Univeristy
Home Town, State: Ballston Spa, NY
My school offers Horizons, which is a weekly event in which sophomores and up travel off-campus to complete volunteer work at a chosen site while Freshman learn valuable skills like gardening, the basics of business, and pottery making!The volunteer hours I completed not only helped with applying to college, but gave me social skills I wouldn't have had otherwise- I worked with the Elderly, including those suffering from Alzheimer's disease, Elementary school children, and Middle school children throughout my years in Horizons.I haven't heard of another boarding school that offers this, and it offered me such wonderful experiences and skills; I know I would be a different person without it!My school also has yearly themes- on Thursdays, we explore these themes through presentations done by students. In my last year there we had a theme "Honoring Identities" in which students would voluntarily take the stage in front of the whole school and share a personal story about an aspect of their identity. Discussion would follow.Events like these really make the small school a strong learning environment, and being able to connect with people through real discussion is amazing, and would happen a lot less for many people in that room if it hadn't been so open.
I think I grew a lot at this school. Like I said I wasn't very into sports, I didn't really have much of a way beforehand to express my interests in math and physics, and I wasn't too confident in my performing. This school helped me gain confidence, learn more about myself in ways I never could have in public school (or just a really big school in general), and find things I love! I wouldn't trade my time at this school for the world.And- I almost left! My freshman year I was all set to leave the school and go back to public school because it was so different. All the paperwork was in and everything! It took a bit to settle in but it was all so so worth it. I'm so glad I didn't leave! I would be a completely different person.
I would be more open. I feel like a lot of freshman want to feel cool and not into the events or into school spirit, but honestly the moment you open yourself up to that environment and let yourself love your school you'll have the best time. And when it's boarding school, and you're living there, it really energizes you!
The opportunities. Horizons, clubs, sports... I have so much on my resume and so much experience under my belt !
Put peanut butter on the brownies, take advantage of the paths around school, run for a school position even if you aren't sure you'll win (my best friend was absolutely sure no one would vote for her because she was running against a very popular girl in her class- now she's vice president of the school!), sign up for clubs even just to try them out, take stuff from the salad bar when you go to rice bar or pasta bar, and try to always have F or G block free to get an extra long lunch!
Since the school is relatively small the classes are rarely over 15 people which keeps the environment focused but friendly- people aren't afraid to ask questions and teachers hours are always very open. I loved the faculty at the school, I think I only had one teacher throughout all my years there that I didn't get along very well with, and it never hindered my performance in the course. There were a wide range of very interesting courses when I attended, and I can only assume there are even more now with the opening of the new STEAM department! I had the best English class ever my senior year. It was called "new non fiction" and we read books that are now some of my favorites and wrote essays that were very open and fun to write. And I'm a science major! I usually really dislike English.There is a lot of homework but it's generally pretty manageable. There are a set two hours a day called "study hall" where everyone is working and its very quiet. This is very good for getting work done. Schedules always have at least one break in the day, too, and most of the time at least one day a week you get an hour sleep in! :)
Athletics are required here- at least one team sport and one recreational sport (Though doing a play counts as a team sport, and there is a sport called "Ball Sports" which is essentially like Gym Class). As someone who came into the school playing no sports, I have to say this was excellent for me. I picked up softball my freshman year and it is now my favorite sport. I learned to pitch and I made good friends!! I definitely wouldn't had done that on my own my freshman year. However I also did "recreational walking" for my freshman sport, so if you really aren't athletic I promise there are options for you!
There are SOOOOO many courses and resources here in terms of Theatre and the arts. Theres a ceramics studio, photo lab, a really great open theatre (and great drama courses- I only took one my senior year but I loved it)! There's also Chorus and an a capella group known as "The Grace Notes"... there's also Jazz Band and Rock band and there's open mic nights all the time for bands to perform... so so so much!There are two theatre productions a year, a Winter musical and a Spring play... I did the musicals and they were so fun! The cast is usually small so there really are no small parts- if you aren't a main you're usually playing a few! I was only a lead one year but the other two years I preformed were arguably more fun. The director, Ms Jordan, is absolutely amazing and actually wrote one of my college recommendation letters, even though I'm an engineering major haha.One of my favorite things is GOTA though! It stands for "Gallery of the Arts" and it's a once a year celebration event kind of thing where there's a fun theme and everyone dresses up in silly outfits (or nice ones!) and enters in costume competitions and eats nice food and there a bunch of performances and awards celebrating the arts that year. Its so fun!!!!!!!!!! My best friend won one of the costume contests every year she went :-) It's nice to go to a school where the arts are appreciated like that.
Again there are so many options. It's easy to start clubs, too! I definitely liked how there was always stuff going on, but somehow I was never super overwhelmed.I know there are a lot of clubs for diversity, though I personally leaned more towards the Science oriented clubs, and I think that may be unique to here! There are also a bunch of peer tutoring clubs and I thin that's really fantastic!
I didn't live on campus my first three years, I was a day student... I spent a lot more time there my senior year. The rooms generally have shelves, a closet, two desks and two dressers... so it's pretty standard. I wouldn't say there's anything particularly fantastic about the dorms.For late-night food there's usually an evening snack out... generally something simple like popcorn or brownies
Three meals a day during the week, and two on weekends with an afternoon snack. The food is pretty good! In the last two years I was there a food committee was set up that's really made an impact on the options- we've gotten better at offering more vegan and vegetarian friendly options.Most of the time there is soy and rice milk available, too!Meals consist of a main hotbar that usually has two vegetable options, two meat options, and a starch. There's also a cold bar that has sandwiches (usually really good!!!) and one or two pre-made salads. There's then usually two soup options, and a separate salad bar if you want to make your own salad. Then there's a separate table for desserts, a breadbox with about 10 types of bread. There's always peanut butter and jam available, there's a toaster, etc.Most days there's also a bar that switches out! Crepes, pancakes, eggs benedict, grilled cheese, pasta, rice... there's someone working at the counter and you can pick out whatever ingredients are there for the option and they'll cook it up !! It's really delicious. Rice bar and pasta bar are the most popular, but I particularly love when there's eggs benedict in the mornings because they make it with corned beef has (soo good).There's also an International Students performance once a year and when they do that they make a food from each represented country and its the BEST!!! Favorite day of the year for food.There's no assigned seating besides one table for faculty and a senior table where underclassmen can only sit with permission, and even then it's rare.
There isn't too much to do in Pittsfield, which is why there's trips every weekend out to the town or events at other schools! However Ben & Jerry's is just a short walk away.
I think the schools comfortable in terms of social life- because it's so small everyone matures pretty fast and there isn't too much drama, and there's trips and events with other schools basically every weekend so you can hang out and meet other people!
7:00 AM Breakfast starts
8:00 AM Breakfast ends, volunteer hours start
2:30 PM Volunteer hours end, events start
4:00 PM Events end
5:30 PM Dinner starts
6:30 PM Dinner ends
7:00 PM Study hall starts
9:00 PM Study hall ends
10:00 PM In-room time
1:00 AM Internet goes off
10:00 AM Brunch starts
12:00 PM Brunch ends
2:30 PM Afternoon snack
Miss Hall's School Alumni #1
5 Stars 12/3/2016
Embry-Riddle Aeronautical Univeristy
My school offers Horizons, which is a weekly event in which sophomores and up travel off-campus to complete volunteer work at a chosen site while Freshman learn valuable skills like gardening, the basics of business. . .
Goucher College
The Horizon's Program is an aspect of Miss Halls that stands out as unique. 10-12th graders apply to off-campus internships that they attend once a week on Thursday mornings. These internships provide real-world experience that. . .
5 Stars 5/1/2014
One really unique aspect of Miss Halls is the Girl's Leadership Project (GLP) which includes campus programs such as Horizons, PAaLS and MAPS. Horizons is a program where all students volunteer at severl local businesses. . .
Why We Chose Boarding Rather than Day School


I've been making small changes to my bathroom over the last few weeks. Not MAJOR CHANGES – but small tweaks that I feel are making a huge difference. In case you are in need of a little decor inspiration, here's 5 updates you should consider for your lavatory.
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Do you have any bathroom decor tips you'd like to share?


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Hello, my name's Mia and I am big lover of comedy movies I only had one thought in my mind while watching this movie online - 'it is amazing!' If you have seen other movies from John McPhail then you will know the story behind this movie. This movie even carries important message for all of you, I hope you'll discover it yourself. This is the movie that get me to create account on imdb some time ago and write same review. I believe you gonna like this movie as much as I do. I have never left such good review for any movie in my life. We all need directors like John McPhail, only brilliant people are worth something. Anna And The Apocalypse is that movie, you'll watch many times in your life. Althought not as good as the book, still great as movie.


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Home Tags Naomi judd
Tag: naomi judd
Country Music Hall of Fame Showcases The Judds in New Exhibit
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The Country Music Hall of Fame and Museum will take a fresh look at the story of The Judds mother Naomi and daughter Wynonna—using...
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Noami Judd & WCSO Bring Explosive Detective Dog to Force
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Country music star and American Humane Association Ambassador Naomi Judd is partnering with the Williamson County Sheriff's Office to raise donations for a patrol and...

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I'm ready for the weekend and some sunshine after so much rain in Florida! This maxi dress is cool and flowy and paired with flip flops it's a perfect summer weekend look.
Love the turquoise maxi. Better than the inspiration photo!


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An Invitation to Disappear
1 November 2018 - 12 January 2019 Hong Kong
Ben Brown Fine Arts is pleased to present our first solo exhibition with Julian Charrière, An Invitation to Disappear, at the Hong Kong gallery. Charrière is a conceptual artist whose work includes installation, performance, sculpture, video and photography, often informed by his expeditions to remote, geologically imperiled parts of the world. His work offers a poignant reflection and vital commentary on the effects of mankind on the Earth's precious and fleeting resources, and how rapidly our cultural and geological landscapes are shifting.
Having studied under Olafur Eliasson at the Institut für Raumexperimente (Institute for Spatial Experiments) in Berlin, this Swiss-French artist's work is fueled by his fieldwork in environmentally jeopardized areas, including icebergs, salt mines, radioactive sites, volcanoes, rainforests and the deep sea. Charrière is drawn to the friction between nature and technology, and the destruction of natural resources under the pretext of human advancement, envisioning a dystopian future with little resemblance to the natural state of our planet.
The departure point of Charrière's current exhibition is the 200th anniversary of the eruption of Tambora, a volcano on the Indonesian island of Sumbawa. Tambora, which forebodingly translates to "an invitation to disappear", was the largest volcanic eruption in recorded human history and resulted in plummeting temperatures, agricultural disaster, extreme weather, floods and famine around the world. Clouds of ash spread as far as Europe and North America, paradoxically yielding radiant sunsets which are said to have influenced the landscape paintings of J. M. W. Turner and Caspar David Friedrich.
In 2017, Charrière hiked to the base of Tambora, having passed through vast expanses of non-native oil palm plantations during his trek. The booming palm oil industry has resulted in massive deforestation, an infiltration of pesticides, and the displacement and extinction of indigenous wildlife, primarily in Indonesia and Malaysia. Palm oil, derived from the bright red and orange fruits of the oil palm, is a cheap and ubiquitous ingredient found in nearly half of all packaged food and beauty products. The oil palms are planted in rigid grid-like arrangements over such large swathes of land that when viewed aerially create a stippled pattern of dots, the topography of the Earth literally altered by this industry.
Charrière analogizes these two catastrophic moments in Indonesian history—one a natural phenomenon and the other manmade— and their ramifications globally. Inspired by Heinrich Bechtolsheimer's description of the sunsets seen in the Rheinhessen region of Germany in 1816 as a result of Tambora's volcanic matter floating in the atmosphere ("the glowing sunset lit up the western sky like an expansive luminous conflagration; yellow, violet and red lights flickered here and there"), Charrière chose to create a rave deep in the fields of the oil palm plantations not far from Tambora, replete with smoke machines, flashing lights, and loops of electronic music, taking place from dawn until dusk. His rave was devoid of people, only captured in a video and photograhs, a metaphor for human isolation, destruction and a dystopian future landscape; the collective trance of a rave symbolizing people's ill-informed mass consumption of palm oil. The photographs in the exhibition, all culled from the staged rave, present sublimely beautiful landscapes of drooping palm fronds silhouetted against supernatural backdrops of glowing colours and a hazy, fiery light source, suggesting at once the beginning and end of time.
Also included in the exhibition is a totemic teak pillar, To Observe is to Influence, that has been laser engraved, and burnt over, with
imagery of rainforests based on the prints of Alfred Russel Wallace, the 19th century British explorer, biologist and anthropologist.
During his fieldwork in the Malay Archipelago, Wallace identified the faunal boundary between Asian and Australian which runs through Indonesia, now termed the Wallace Line, and was one of the first scientists to warn of the consequences of deforestation on climate, particularly in the rainforests. The sculpture Love-In is a handmade "lava lamp", a 1960s icon of counterculture and the peace movement, fueled by palm oil. An Invitation to Disappear is an extensive, multi-media project that was first exhibited at Kunsthalle Mainz, Germany, while the film of the rave has been shown at Berlin's infamous nightclub, Berghain.
Back to Past exhibitions
Copyright © 2020 Ben Brown Fine Arts


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Lena Waithe Is Producing Radha Blanks New Comedy Film
Blackfilm.com
During an exclusive interview with variety, it was announced that Lena Waithe is officially producing Radha Blank's comedy "The 40-Year-Old Version," in New York City. "Radha Blank is a rare talent," Waithe said. "She's unlike anyone I've ever met — and I wanted to do everything in my power to help get this movie made."
"The 40-Year-Old Version" is Blank's very own script about a down-on-her-luck New York playwright who decides to reinvent herself and salvage her artistic voice the only way she knows how — by becoming a rapper at age 40. The film will follow its protagonist as she vacillates between the worlds of New York's theater and hip hop scenes, places where a black woman's voice is still often marginalized.
Waithe, is known for her Emmy Award winning work on "Master of None," Showtime's "The Chi," and Universal's upcoming drama "Queen & Slim." The film will also be produced by Jordan Fudge, Inuka Bacote, and Jennifer Semler, star Peter Kim and hip hop performer Oswin Benjamin, and is said to be shot almost entirely on black and white film by cinematographer Eric Branco.
"As a native New Yorker raised on cinema, I've been waiting my entire life to see someone who looks like me in the center of a classic New York film, and now thanks to the amazing support of Jordan, Lena and the rest of the talented team of producers, I get to make my dream come true, adding 'The 40-Year-Old Version,' a love letter to my great hometown, to the canon of New York films."
Via Variety
Tags comedy Eric Branco Inuka Bacote Jennifer Semler Jordan Fudge lena waithe New York Oswin Benjamin Peter Kim Production Radha Blank


Today we will highlight an awesome app for Chrome that some of you might have heard of. I present to you Excel Online. The official app from Microsoft Corporation themselves and I must say, it is actually quiet good and it works perfect on Chromebooks running Chrome OS an any Chrome browser that has been updated. Let's find out more about Excel for Chrome.
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Use Office Online to dynamically collaborate with real time co-authoring, or if you already have Office, continue working with the full power of Word, PowerPoint, and Excel applications installed on your PC or Mac.


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Performance Today
Support WFDD
WFDD
'Treme' Cookbook Captures The Flavor Of A Show And A City
National, Arts
by Melissa Block
11:34am Aug 21, 2013
Microwave pralines are easier to make than stovetop pralines, and just as tasty.
Ed Anderson / Chronicle Books
Lolis Eric Elie is a New Orleans native and a story editor of HBO's Treme.
Lolis Eric Elie is a New Orleans native and a story editor of HBO's Treme.
Ed Anderson/Chronicle Books
If you find yourself craving New Orleans food, you could go there and melt in the sweltering heat for a dose of gumbo or praline bacon. Or you could settle in on your couch, as I've been doing, and torture yourself watching reruns of the HBO series Treme. It's set in post-Katrina New Orleans and, along with the music, it puts the city's food on center stage.
Now, if you want to cook the food for yourself, there's Treme: Stories and Recipes From the Heart of New Orleans. It's written by Lolis Eric Elie, a writer and story editor on the show, who was born and raised in New Orleans.
The cookbook is divided into sections, each told in the voice of one of the characters — from Janette Desautel, the chef, to Antoine Batiste, the trombonist. Elie says he wanted them to have their own chapter so they wouldn't interrupt each other.
"These are the voices I hear when I walk down the street: 'Boy, you gotta soak your red beans the night before or otherwise they're going to take forever to cook. Or you need to put pickle meat in those beans — I don't know what all this vegetarian stuff is about,' " Elie says. "People talk about the fact that they're sitting in the supermarket line in New Orleans, and people say, 'How you gonna fix that? White beans and shrimp? What you gonna do with that?' I don't think that happens as much in other cities."
The show includes real life musicians and cooks. When we see Kermit Ruffins, he's often cooking over a barbecue.
Elie says he called Ruffins to get his butter bean recipe, but he realized Ruffins wasn't going to write it down for him. Instead, he interviewed the musician to get the details.
For more, listen to my conversation with Elie on Tuesday's All Things Considered. And while you wait for Treme to start up again in December, Elie says you can do one thing: eat.
Recipe: Stuffed Mirliton
(from Treme character Davina Lambreaux)
8 medium mirlitons (chayotes)
3/4 pound medium shrimp, peeled and deveined
1 teaspoon Basic Creole Seasoning Blend
1/2 cup unsalted butter, plus about 5 tablespoons
1 yellow onion, chopped
2 celery stalks with leaves, finely diced
1/4 large green bell pepper, seeded and chopped
1/4 cup minced fresh flat-leaf parsley
3 tablespoons finely chopped green onions, white and tender green parts
2 1/2 tablespoons finely chopped garlic
1/2 cup very fine dried bread crumbs, plus about 5 tablespoons
Put the mirlitons in a 3-gallon pot, or two large stockpots, and cover with water. Bring to a boil over high heat. Cover the pot(s) and continue boiling, just until the mirlitons are fork tender, 45 minutes to 1 hour. Remove from the heat and, using a slotted spoon, immediately transfer the mirlitons to a colander to drain and cool.
Once cool enough to handle, place the mirlitons on a cutting board or other flat surface. Cut them in half lengthwise. With a paring knife, shallowly trim away any spiny or blemished spots from the skin and tough pulp from the end nearest to the seed. Remove and discard the seed and use a small spoon to carefully remove the pulp from the inside of each half, leaving a 1/4- to 1/2-inch-thick shell. Drain the mirliton pulp in a colander, lightly squeezing it to release excess moisture, then chop the pulp. Set aside the pulp and shells.
To make the stuffing: Season the shrimp with the Creole seasoning and cayenne, mixing well. Set aside. In a heavy 5-quart saucepan or large Dutch oven over low heat, melt the 1/2 cup of butter. Add the onions and cook until they start to soften, about 5 minutes, stirring occasionally. Stir in the celery, bell pepper, parsley, green onions and garlic, and cook and stir for 2 minutes. Add the reserved mirliton pulp and cook for 6 minutes. Put 1/2 cup of the bread crumbs into a small bowl.
Once the mirliton pulp mixture has cooked for 6 minutes, add 2 tablespoons of the reserved bread crumbs, mixing thoroughly, then continue adding 2 tablespoons at a time until you have added all of them, stirring thoroughly between additions.
Cook the mixture over low heat, until it is noticeably dryer but still moist, about 3 minutes, stirring as needed. Next, add the seasoned shrimp, salt, and pepper.
Continue cooking until the shrimp turn pink, about 1 minute more, stirring almost constantly. Remove from the heat and stir in the egg, blending well.
Mound the stuffing in the 16 mirliton shells, using it all. Place the stuffed shells in a baking pan, such as a 12-by-17-inch baking pan, that will hold the shells in a single layer touching each other lightly to help support their shapes as they cook. Sprinkle about 1 teaspoon more bread crumbs evenly over the top of each stuffed shell and center a scant 1 teaspoon butter on the top of each. Cover tightly with aluminum foil and bake in the hot oven for 10 minutes. Remove the foil and continue baking until the tops are browned, about 1 hour more. Serve at once.
Note: To make ahead, prepare through the point of stuffing up to 1 day in advance. Cover the stuffed mirlitons tightly and refrigerate. Bake as directed when ready to serve.
Makes 8 main-course servings or 16 appetizer servings.
Recipe: Microwave Pralines
(from Treme character LaDonna Batiste-Williams)
1 pound light brown sugar
1 cup heavy (whipping) cream plus 1 to 3 teaspoons cream or milk for thinning batter
2 cups pecan halves, cut in half again (in other words, not too big or small)
4 tablespoons unsalted butter, at room temperature, cut into 4 pieces
Line a heatproof surface like a countertop or 2 baking sheets with wax paper.
In an 8-cup microwave-safe glass measuring cup with a handle, combine the brown sugar, cream and corn syrup, mixing until all the sugar lumps are dissolved and the batter is well blended.
Position the measuring cup in the microwave so you can see how the batter inside measures; the batter will be at or near the 2 1/2-cup mark. Microwave on high without covering or stirring, watching it continuously, until the mixture slowly bubbles up to slightly higher than the 8-cup mark and then deflates to near the 4 1/2-cup mark, 10 to 16 minutes (depending on how quickly your microwave cooks). Do not open the microwave during the cooking process and, if in doubt, cook for less time, not more.
(If you want to make praline sauce instead of pralines, let the batter cook as directed until it has expanded to slightly over the 8-cup mark and then has slowly deflated just to the 7-cup mark. Use warm or at room temperature. Refrigerate the leftovers, tightly covered, for up to 1 week.)
Carefully remove the very hot measuring cup from the microwave and, using a sturdy metal mixing spoon, gently stir in the pecans, butter and vanilla, being careful to not splash any of the hot mixture on your skin. Continue stirring until the mixture is noticeably less glossy, about 3 minutes.
Working quickly, and using two spoons, scoop rounded tablespoonfuls of the mixture onto the wax paper, about 1 inch apart and, using a second tablespoon to push the batter off the mixing spoon. If necessary, thin the batter with the remaining 1 to 3 teaspoons of cream as you reach the end of the batter and it thickens as it cools. Let the pralines cool to room temperature, about 20 minutes, then serve as soon as possible. Any leftovers can be stored in an airtight container at room temperature for up to 4 days.
Makes 24 to 34 two-inch pralines, or 3 cups of praline sauce.
From Lolis Eric Elie, Treme: Stories and Recipes From the Heart of New Orleans, Chronicle Books (2013). Excerpted with permission.
From NPR News, this is ALL THINGS CONSIDERED. I'm Audie Cornish.
MELISSA BLOCK, HOST:
And I'm Melissa Block.
If you find yourself craving New Orleans food, you could go there and melt in the sweltering heat for your dose of gumbo or beignets or praline bacon - trust me, one of the best things on the planet - or you could settle in on your couch, as I've been doing, and torture yourself watching reruns of the HBO series "Treme." It's set in post-Katrina New Orleans and, along with the music, it puts the city's food on center stage.
(SOUNDBITE OF TV SHOW, "TREME")
KIM DICKENS: (as Janette Desautel) We start with the sweet potato, andouille shrimp soup.
UNIDENTIFIED MAN #1: Oh, beans and rice.
UNIDENTIFIED MAN #2: What's this?
UNIDENTIFIED MAN #3: Oysters mosca.
UNIDENTIFIED WOMAN #1: Bread pudding.
UNIDENTIFIED MAN #4: (Unintelligible) on sandwiches.
UNIDENTIFIED MAN #5: Their way of life.
UNIDENTIFIED WOMAN #2: Frenchalata. It's our version of the mufulleta served on French.
UNIDENTIFIED MAN #1: Oh, breaded pork chops and butter beans.
UNIDENTIFIED WOMAN #3: Mm-hmm.
BLOCK: Well, now, if you want to cook it for yourself, there's the "Treme" cookbook billed as stories and recipes from the heart of New Orleans. It's written by Lolis Eric Elie, who's a writer and story editor for "Treme" and a food writer before that. And, Lolis, important to say you are native of New Orleans, right?
LOLIS ERIC ELIE: Born and raised.
BLOCK: Born and raised. Let's talk about the cookbook. It's divided into sections, and each of them is told in the voice of one of the characters from the show, right, whether it's Janette the chef or the trombonist Antoine Batiste or all the others.
ELIE: Well, a big part of what we try to do in the show is introduce you to different aspects of New Orleans, having characters of different races, different social backgrounds and even from different parts of the city. So when they get together to tell you about their New Orleans, I thought it would best if they told it to you in their own voice and have their own chapter and not be interrupted by each other.
BLOCK: It must be fun to channel those voices, both for the show and for the book, when you're thinking about the food that they would want from their kitchen.
ELIE: You know, these are the voices I hear when I walk down the street here. Boy, you got to soak your red beans before you do them the night before. Otherwise, they're going to take forever to cook. Or you need to put pickle meat in them beans. I don't know what all this vegetarian stuff is about. You need some pickle meat, that kind of thing.
BLOCK: Yeah. Everybody has an opinion, right?
ELIE: Exactly. And, you know, people talk about the fact that you'd be sitting in the supermarket line in New Orleans, and people would say, oh, how are you going to fix that? Why beans and shrimp? What are you going to do with that?
ELIE: I don't think that happens as much in other cities.
BLOCK: You know, one thing about "Treme" that's so interesting is that it includes real-life musicians and real-life chefs along with the fictional story. And often in the show, we see the trumpeter Kermit Ruffins. And when we see him, he's often cooking, right? He's over a barbecue.
ELIE: Well, that's exactly the kind of thing that is true. And people think, well, you know, you wrote that. You created this character. No, that's Kermit. His parents created that character. We talk about in the book how Fats Domino used to bring his food when he go on tour in Europe so that he could cook his own food in Europe. So there's a long tradition of musicians cooking.
BLOCK: Tell me about Kermit Ruffins' butterbeans.
ELIE: Ah. I called Kermit to get a recipe, and it was clear to me that I was not going to get a recipe written down. So what I did was I went and interviewed him. And in the course of the interview, I asked him how he made his butterbeans. And so based on what he told me, I wrote a recipe, sent it back for him to look at. And so unlike some of the recipes that, you know, sometimes have that -a kind of whimsical, this is exactly Kermit recipe.
BLOCK: You should have just had Kermit make you the beans, don't you think?
BLOCK: You could have had a sampling right there.
ELIE: Have you ever tried to catch up with Kermit Ruffins?
BLOCK: I have not.
ELIE: I wouldn't advise it. Kermit, if you're out there, please call.
BLOCK: There is a chapter that's devoted to the voice of an older generation, right? This is Albert Lambreaux. He's a Mardi Gras Indian chief. He has in his chapter a recipe that I've got to ask you about. It's for stuffed mirliton. Am I saying it right? Mirliton?
ELIE: Mirliton.
BLOCK: Mirliton.
ELIE: Well, there are only two places in the world that use that term, New Orleans and Haiti. And the rest of the world, they call it chayote squash. It's big in Latin America and even in Jamaica where they call it cho-cho or christophene. And that is a staple here on Christmas and Thanksgiving menus. You'll take the mirliton, you boil it, you scoop out the meat, and then you stuff it with onion, shrimp and/or sausage, garlic, celery. Put it back in and bake it. It's fabulous.
BLOCK: And what does it taste like?
ELIE: The mirliton itself is relatively bland. The stuffed mirliton tastes not unlike, say, stuffed eggplant in the sense that the truth is by the time you put all those seasonings in it, you get a whole other sense of it.
BLOCK: You know, you do get a really strong sense looking through the cookbook, Lolis, of what a multicultural city New Orleans has been and continues to be and continues to be more and more ethnically diverse.
ELIE: Well, it was important to me that the book reflect that cultural diversity, in part because as I have come to understand the city better and better, I'm realizing that we can no longer talk about New Orleans in terms of merely black and white, that we need to open up the discussion, because our food traditions have come from mixing of cultures from Europe, Africa, the Caribbean from centuries ago. And now, what we're finding is that Vietnamese food, for example, is part and parcel of the New Orleans tradition.
We have one of the largest populations of Vietnamese in the United States. Additionally, I see the infusion of Latino workers in the post-flood era as another infusion of one of the key elements of the building blocks of New Orleans cuisine before. So what happens now is you can now go and have tacos or go and have pupusas and know exactly what their country of origins are.
But if I know New Orleans as well as I think I know New Orleans, 100 years from now, those tacos are going to be Creole, and it will no longer be clear exactly when they came from Mexico or that they came from Mexico. They're going to be ours.
BLOCK: So if you were to put together, Lolis, your ideal New Orleans meal, start to finish, what's on the menu?
ELIE: First thing, you got to have gumbo. Even though gumbo is enough for a meal, it's always where we start Thanksgiving, Christmas, any major meals - got to have gumbo. The other thing I would do is go to what we call salad without papers. As you may know, wop was a derogatory term for Italians, meaning these are immigrants without papers. And so until recently and less politically correct time, you'd see wop salad on the menu. It's a salad consisting of fresh grains but also pickled vegetables. We add shrimp to that as well.
And then where would I go after that? Probably to the roasted duck from Gabrielle Restaurant. Greg Sonnier is the chef. And this restaurant closed after the levee failures in 2005, and so I wanted this recipe in the book because it's sort of a tribute to that restaurant. Then I suppose we'd need some sort of dessert.
BLOCK: I think we do.
ELIE: We go to Pound Cake Paul Trevigne, which is a recipe named after one of the great heroes of the New Orleans civil rights movement of the 1800s. This man was a newspaperman. And, of course, some cafe ole.
BLOCK: And that pound cake, I think, has chocolate chips and pecans in it.
ELIE: Well, Melissa, sometimes you can't decide what you want.
BLOCK: Just throw it all in there.
ELIE: Exactly.
BLOCK: Lolis, it's great to talk to you. Thank you so much.
ELIE: Thank you. It's been a pleasure.
BLOCK: That's Lolis Eric Elie, creator of the "Treme Cookbook: Stories and Recipes from the Heart of New Orleans." And, Lolis, when does season four of "Treme" start?
ELIE: Season four starts December 1, so please stay tuned.
BLOCK: Long time to wait.
ELIE: Indeed, indeed. Eat between now and then.
BLOCK: OK. Will do.
CORNISH: You're listening to ALL THINGS CONSIDERED from NPR News. Transcript provided by NPR, Copyright NPR.
#food #news #u.s. #around the nation #arts & life #television #pop culture #recipes #new orleans #treme
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While everyone else is paying attention to what they see, maybe you're focusing on what you can hear. Tune in to these music science fair project ideas to explore the physics of sound, musical instruments, and even how people respond when they hear music.
Prerequisites To do this science fair project, you will need to know which key is Middle C on your piano or keyboard, have a friend or family member show you which key is Middle C, or use a piano that has Middle C labeled. See the Experimental Procedure tab for more details.
Material Availability This science fair project requires access to a piano, keyboard, or virtual piano (available online). See the Materials tab for details.
Prerequisites Access to a multi-level home or building with windows on the ground and upper floors, and without external sources of noise, like traffic.
Safety You should never lean out of a window and should have an adult with you if you need to try this science fair project away from home. Adult supervision is recommended.
Material Availability Access to an acoustic guitar is required.
Material Availability To find old vinyl record albums, you might have to visit thrift shops and secondhand stores. Refer to the Materials and Equipment list for more details.
Safety Exercise caution when using, handling, and attaching the sewing needle to the membrane.


Barbara Fae Ewell Jensen Davies returned to her Heavenly Father, early Monday morning April 30, 2018 at home with her family in West Jordan, Utah, due to heart failure, the result of which was a massive stroke.
She was born in Draper, Utah the oldest child of William Lamar Ewell and Delone Leavitt. As a child she lived in Draper, Price, Latuda, Granite, Midvale, Sandy and Palmyra, Utah, Richmond, California and Las Vegas, Nevada. She graduated from Jordan High School in 1944.
In 1945 she entered Brigham Young University where she met Vern Harmon Jensen. They were married in the Salt Lake Temple on March 27, 1946. Vern passed away unexpectedly on November 24, 1980 in LDS Hospital in Salt Lake City, Utah.
Barbara was a devoted homemaker, raising six children and one foster Native American girl. Home base was Provo, Utah, where Vern was a BYU professor. The family also lived in Colorado, New Mexico, Tennessee, Virginia, and Texas where he accepted other teaching appointments.
She was an active and faithful member of the Church of Jesus Christ of Latter Day Saints, serving in many callings, including Relief Society President in several different wards. She fulfilled an honorable mission to the Florida Ft. Lauderdale Mission (1981-1982). She worked in the Provo Temple for many years. She was an avid genealogist and family history buff.
Words cannot fully describe the depth and solidarity of her testimony of the truths of the Gospel of Jesus Christ, His servants and the scriptures. She loved to read the Book of Mormon. Her resolve to live in consistent and faithful devotion was truly an example to her posterity and has had an immeasurable impact.
After many years as a widow while living in the Seville Retirement Center in Orem, Utah, she met Joseph Kenneth Davies. Ken, a man of intellect and uncommon goodness, won her over. They married in Oct. 24, 2009. Their union (Ken & Barbie) has not only been a blessing to them, but to their children and all who have come to know them.
She loved the beauty of everything. She loved to decorate her home. She loved to read. She loved to travel and went all over the world. She loved to meet with her BYU friends from Entre Nous. But most of all, she loved her husband and family!
(Jennifer), Sandy, Utah, Lynn Oliver (Donnelle), Provo, Utah, Timothy Lee, (Sherril), Pleasant Grove, Utah, Loretta Greer (John), Lehi, Utah and Brian Vern, (Shanna), Mesa Arizona; step daughter- Tania Davies James (Rick), Taylorsville, Utah; 27 grandchildren and 45 great grandchildren; sister- Harriet Swapp (Ramon), Fairview, Utah and many cousins, nieces and nephews.
Friends are invited to attend Barbara's funeral services at the Edgewood LDS Ward, 3511 N. 180 E. Provo, Utah, on Saturday May 5, 2018 at 11:00 a.m. There will be a viewing at 9:30 to 10:45 preceding the funeral. Interment will be at the Provo City Cemetery.
The family wishes to thank the hospice and other kind nurses at Legacy Taylorsville.


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Driver Race Recap
Home » News » IONIC EDGE CHASSIS RACERS RACK UP POLE AWARDS, HEAT AND PRE-FINAL WINS AND FINAL TOP-5'S AT CKNA GRAND NATIONALS
IONIC EDGE CHASSIS RACERS RACK UP POLE AWARDS, HEAT AND PRE-FINAL WINS AND FINAL TOP-5'S AT CKNA GRAND NATIONALS
by Luttrell Racing | posted in: News | 0
Kevin Lanyi ready to hit the track at New Castle
Thirteen IONIC Edge Chassis racers spent the final weekend of September at Indiana's famous New Castle Motorsports Park to compete in the year's biggest Briggs & Stratton 206 race, the Cup Karts North America (CKNA) Grand Nationals II.
Kart racers and teams throughout the eastern half of the country would attend the second annual CKNA Grand Nationals and IONIC Edge Chassis drivers would experience a bit of everything racing has to offer over the three-day event while owner Kyle Luttrell oversaw all the action and provided support to team drivers.
At least one IONIC Edge driver started in all seven divisions offered at the Grand Nationals, including four entrants in both Junior and Senior Medium. When the final checkered flag waved on the event and the 2018 CKNA Champions Cup season, our drivers would rack up five top-five and eight top-10 finishes in fields that totaled over 20 entrants in nearly every class of competition.
Here's a rundown of each division and how our drivers fared at New Castle.
Several IONIC Edge Chassis drivers were at the top of their classes and that was most evident in the Junior division. CKNA Central Division Junior champion Kevin Lanyi and Battle at the Brickyard winner Elijah Skaggs would join top runner Will Holtz and Louisiana's Macon Moore in the 12- to 15-year-old category.
Lanyi would enter the event as the favorite and didn't disappoint. The Alabama driver wheeled his No. 83 to outstanding Saturday results, which included a second-place qualifying effort and two wins in the three heat races.
Come Sunday, Lanyi would lead every lap of the pre-final on the way to victory. But before the final, conditions changed significantly compared to Saturday and Sunday morning's track time. During the final, Kevin found that his kart setup, which handled amazing previously, felt bound up on the hot, rubbered-in track.
Will Holtz (43) made his presence known in Junior competition at the Grand Nationals. Fellow IONIC Edge driver Elijah Skaggs (1) in the background
He fell back to third place early in the race, but he drove hard and managed to stay in the lead pack. In turn 3 hard contact by another driver forced Will Holtz completely off the track. While Kevin's rear bumper was also hit, luckily he wasn't caught up in the incident. He regained second place behind Elijah Skaggs and maintained it until he made the move to lead in lap 9. A tough battle ensued with Alexander Searle and Bryson Morris. Kevin held first place from lap 9 to lap 13 in the face of constant passing attempts. On lap 14 he fell back to 3rd place and in spite of his heroic efforts to regain the lead he finished 3rd.
Will Holtz concluded a fine 2018 CKNA season with a strong Grand Nationals weekend. He would qualify his No. 43 on the pole of 29 entrants and run top five in the heat races. Sunday's pre-final would see Holtz drive a nice race to finish second behind Lanyi. Contact while racing for the lead dropped Holtz back several spots in the final. When it looked the race may slip away, Will did a terrific job keeping his composure and capping off a great weekend with a fifth-place finish. While it could have been better, we're proud of Will's efforts and finishes, and looking forward to an even better season in 2019!
Elijah Skaggs was looking to go two for two in the season's biggest 206 Junior races after his win at Indy in July. The Tennessee driver ran outstanding all weekend, never finishing outside the top five in qualifying, three heat races and the pre-final, including a pair of runner-up finishes in heat 2 and heat 3. Unfortunately, luck wasn't on his side in the final, and he'd DNF on lap 7, officially credited with the 26th position. Elijah proved great talent this year in his first full season in Junior and 2019 should be even better.
Macon Moore made the trip north and ran decent Saturday, qualifying seventh and finishing eighth in the first heat. Luck would go away after heat 1, and Moore experienced one of those weekends he'd rather forget. He was a DNF in the final after running strong early, officially credited with the 27th finishing position. Macon, who rarely races the CKNA circuit, should have better luck next year after this race now under his belt.
SENIOR MEDIUM & CIK SENIOR
Riley Scott led the IONIC Edge Chassis brigade in Senior Medium, which saw 21 drivers enter. Riley was the mark of consistency in the class, qualifying fifth and finishing top 10 in each of the three heats. On Sunday, he advanced back into the top five and never relinquished it. He'd finish fifth in the pre-final and back it up with a solid fifth-place finish in the 16-lap final. Great job, Riley.
Alex Vrabel had an up and down weekend while competing in both Senior Medium and CIK Senior. The Michigan racer struggled in both classes Saturday, but made major improvements for Sunday's competition. Showing perseverance and a never-give-up attitude, Vrabel rebounded from a tough Saturday, which saw him qualify outside the top 15 in both divisions, to finish top 10 in both finals. In Senior Medium, he'd battle his way to a ninth-place result.
In CIK Senior, Vrabel would again rebound for a top 10 in the final, this time finishing 10th.
Both Nick Ksobiech and Dylan Amundsen would DNF in the Senior Medium final. It was a disappointment for Ksobiech after qualifying ninth and finishing a competitive eighth in the pre-final.
Camryn Reed after a hard-fought weekend of racing in Sportsman competition
For Amundsen, who traveled to Indiana from his Florida home, the final was also quite the disappointment and did not indicate how well he ran throughout the weekend. While he was credited with 19th in the final, Dylan did qualify fourth and finish sixth, sixth and fifth in the heats. He also finished sixth in the pre-final before things went sour in the main event.
Both Ksobiech and Riley Scott would DNF in the CIK Senior final.
No stranger to big races, the "Racing Cajun" Camryn Reed was our No. 1 driver in Sportsman while Porter Trudell was making his first start in the Grand Nationals to conclude his rookie season.
Reed was fast throughout the weekend and used her experience in both 2-cycle and 4-cycle national competition to race her No. 99 IONIC Edge Chassis to a top-10 finish in the 34-kart Sportsman final.
Camryn was in the thick of the battle all weekend while racing against many of the nation's top Sportsman racers. After finishing 12th in the pre-final Camryn would advance several spots in the final and join a spirited battle among four drivers for the sixth spot. She would ultimately finish in ninth, just behind the sixth through eighth-place finishers. Nice job, Camryn!
Porter would take the event to gain experience while racing at New Castle for the first time. In a very large field, the Wisconsin driver did a good job, staying out of trouble for the most part. While he was a DNF in the final, his best run of the weekend came earlier Sunday in the pre-final, which saw him finish 20th.
KID KART
Audrina Rowe raced her sharp No. 81 IONIC Edge Kid Kart at New Castle and did a nice job all weekend. The youngster would go on to a fifth-place finish in the Kid Kart final. She also recorded finishes of fourth and a pair of fifths in the three heat races. We're looking forward to getting Audrina back on the track in 2019 as she continues to gain experience behind the wheel of a kart!
SENIOR HEAVY AND MASTERS
Jeff Scott and Matt Skaggs entered the Senior Heavy and Masters divisions on IONIC Edge's.
Scott would have the better weekend of the two, although he also may have experienced the greatest disappointment.
After a near dominating effort in Masters, Scott would get knocked off the track in the final while running second with one lap to go. While he didn't finish the final, the Illinois driver was clearly the fastest kart all weekend in the Masters division. He'd qualify pole and win two of the three heat races Saturday. He also won Sunday morning's pre-final before bad luck struck in the main.
Jeff also entered the Senior Heavy division and did come away with a top five, finishing fifth in both the pre-final and final. Awesome season for Jeff, who also picked up a big win at the Rock Island Grand Prix Labor Day weekend.
Skaggs ran inside the top 10 in both Heavy and Masters throughout nearly all of Saturday's competition in both divisions. Sunday was a different story, however, and Matt would DNF in both class's pre-finals before loading up early and sitting out the final. We're looking forward to another season of racing in 2019 with the veteran Tennessee kart racer.
With the CKNA Grand Nationals now in the books, the next marquee event for many IONIC Edge Chassis racers will be the Maxxis Sprint Series Championship Final set for Saturday, November 17 at the 103rd Street Sports Complex in Jacksonville, Florida, where we expect to have a number of our racers in attendance.
If you'd like more information on our chassis and support, contact Kyle Luttrell at 404-516-8934 or kyle@luttrellracing.com.
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© 2020 Luttrell Racing | IONIC Edge Chassis | Website by New Concept Media


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Clexacon Panel Highlights – There Is No Finish Line: Bisexual Representation in Media
Photos: DC Black Pride Mega Women's Event
Building Bridges and Dismantling Labels With Humans Unrestricted
Published by Katherine Weinberg	at May 29, 2018
2018 ClexaCon
Bisexual Representation in Media
Bisexuals in television
Caryn Hayes
ClexaCon
ClexaCon panels
Eden Trevino
Lauren Shippen
Nicole Pacent
Queer media
2018 ClexaCon "Bisexual Representation in Media" Panelists
ClexaCon Panel Highlights Series
Clexacon, the annual convention dedicated to improving the portrayal of LGBTQ women in media, hosted almost one hundred panels over a three day period. Artists, writers, actors, producers, and their fans gathered in Las Vegas the first weekend in April to talk about stories made in our own image. For those of us who couldn't attend this year, Tagg presents a sampling brought to you in a four-part Panel Highlights series.
Lauren Shippen (writer, The Bright Sessions) moderated "Bisexual Representation in Media," with panelists Stephanie Beatriz (actress, Brooklyn Nine-Nine), Caryn Hayes (producer/writer, Entangled With You), Nicole Pacent (actress, Anyone But Me), Chelsea Steiner (director/writer/sex educator), and Eden Treviño (Digital Producer, The Real).
The panel discussed a number of bi-specific issues: first bi media icons the panelists ever saw, the pros and cons of bi-sexual vs. pan-sexual, the difficulty of finding where we belong in the larger queer community, and how we would like to see ourselves portrayed in media moving forward.
Of course, no discussion of bisexual representation in media gets far without mentioning negative stereotypes. Shippen commented that the same tropes plaguing the media also infest the lived experience of many bisexuals. Hayes, in responding to the "Eventually You'll Pick Your Side" stereotype, pointed out, "There is no finish line here."
Beatriz described how she fought to keep the word "bisexual" in the "Brooklyn Nine-Nine" episode "Game Night," where her character came out. "I was like, 'You have to keep this word in! You don't understand, this is the whole thing right here.'" In the final cut of the episode, the word bi or bisexual was used thirteen times!
When asked how to realistically portray bisexual characters, Treviño responded with an impassioned, "Go talk to people who are like that, and ask their stories. You'll be surprised at how authentic it is." Steiner, a member of the Writer's Guild of America, reminded us, "Even professionals in the industry are struggling with how [to] make these characters… We're just people. I just don't want to read a script that says, 'She woke up bisexually and had a bisexual breakfast and walked out to the tune of her bisexual song.'"
Pacent grabbed the mic eagerly when an attendee asked about bisexuality and non-monogamy. She acknowledged that while relationship style and sexuality are two very separate things, "we can't be afraid of the crossover." Beatriz recommended creators give examples of the conversations had by people detailing that crossover. "Let us hear that," she said. "If we've never been witness to it, then we don't know what it is." Shippen encouraged content creators to engage with these difficult conversations for more genuine representation.
To hear the whole recording of this panel, head to Clexacon's YouTube channel. Visit us online at TaggMagazine.com to follow the ClexaCon Panels Highlight Series.
Katherine Weinberg
Katherine Weinberg (she/her) is a bisexual freelance writer based in Las Vegas. When not saving the world through her work in the solar energy industry, she writes for various queer-friendly publications, focusing on the unique experiences of Southern Nevadans.
(Photo by Sharon McCutcheon on Unsplash)
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Supreme Court Decision on Title VII Will be a Major Turning Point in LGBTQ History


: court, my lease will be up.
:         Well you have your answer... no dogs!
:  Hey he's trying to co-operate with you by offering you another apartment!
:  Sorry that disabled excuse wont wash either unless you're blind!
: So how much money do you have?  that is still the question.


Fluence Bioengineering is evolving the way the world cultivates food & medicine through advanced commercial LED grow lights. The LED lighting systems are designed to provide high levels of photosynthetically active radiation (PAR) ideal for commercial cultivation and research applications. From sole-source indoor grow lighting to supplemental greenhouse lighting, they custom tailor their light spectrum to optimize plant growth and increase yields.


So first things first, maybe you've noticed or maybe you haven't but I've been super quiet on the blog since the year started. Reason being that I wanted to design a whole new blog, and so I did! By the way what do you think of the brand new My Life in Pink? There's still a bit of work that needs to be done but I was so excited I couldn't wait another week! Myself and a friend of mine sat down in December and started the process, can you believe it took 6 months to perfect!?
It's been an interesting 6 months of self reflection and I've decided I want to do a complete 180 and seriously change my life up, but I'll go into more detail about that at a later stage.
It's been super dull and grey here in London (nothing new about that) and I felt like a punch of colour and vibrancy was in order. I'm a complete sucker for the H&M Studio and Trend collections! Both my low back bodysuit with adorable frill sleeves and pleated chiffon skirt are from the latest H&M trend collection. Of course I had to show off my latest "baby"… my new Gucci Dionysus! I took the plunge a few weeks ago and spoilt myself and have not regretted it for a second!
It's so good to be back, and back with a clear mind and a set focus!
Looking great – you and the blog. MUST-HAVE-THAT-SKIRT!!!!! Can you get it in SA?
You are looking sensational Emma! Love that outfit!!!
Looking sensational Emma! I just love this look! When is it in SA? H&M?


I've been finishing up a sample for an upcoming class at Stitch Lab and thinking about a new project. This is not exactly the one I mentioned in a previous post, but it is new and big and pretty exciting. In order for me though to see if it has any legs (or arms or any other appendages), I'm going to need your help, dear reader. I'm looking for stories. What kind of stories? Stories associated with quilts. Quilts that mean something to you, that represent a beloved person, that have a story behind them. Ideally these stories aren't about what quilts in general mean to you, but what a specific quilt in your life has meant because it represents or tells a specific story. Capiche? Also ideally, you have an image of this quilt or still own it or at least you know in detail what it looked like. Think NPR"s Story Core project, but in terms of quilts.
Right now, I'm just looking to see what I can gather. So, if you have a story about a quilt that fits this description, please email me a brief synopsis. My email is malka@stitchindye.com.
I have no idea what kind of response I'm going to get or how long it will take to cull through these stories, so don't get sad if I don't respond right away. I do promise to send each one of you an email reply thanking you for your contribution and will have to wait and see before I can let anyone know anything more. If that's good for you, then please send your story my way.
By way of quilt inspiration, I'm sharing this one with you.
If you're local and you'd like to join me in learning how to make this supersize block, click here to find out everything you need to know...and maybe a little more.
I wish I was a local so I could do the class!
Your quilts are so beautiful! I would love to join your class when I would live nearby.


Next May 5, Friday, will start the great South American bridge party .
This time the appointment will be in Santiago de Chile and our hosts with Roberto Garcia at the top, have everything ready.
The team Leao: Marcos Thoma, Pablo Ravenna, Ricardo Sabbag, Rafael Duque, Leao Carvalho & Joao Dib won the Open trials and will represent Brazil in Santiago 2017.
After the South American Transnational Championship of Medellin 2016 the South American Ranking in the Ladies category continues to be dominated by Brazilian athletes.
During the 16th World Youth Bridge Teams Championships, I have the oportunity to interview to Juan Felipe Cuervo (COL) member of the Colombian team U 26.
From Friday 27 May to Saturday 4 June, organized by the Colombian Federation of Bridge Clubs; the South American Championships were held in the different specialties.
How much experience did you earn during this South American Championship?