text:
Frank Morelli
Young Adult & Middle Grade Author
On the Way to Birdland
No Sad Songs
Black Yarn: A Fictional Series (part 8/10)
November 17, 2016 November 13, 2016 / Frank Morelli
cont'd from parts 1/10 , 2/10, 3/10, 4/10, 5/10, 6/10, 7/10)
Now you're probably thinking the state pen must have had about the greatest company ball team in history around this time on account of the sudden influx of talented players landing themselves, with more than a little bit of help as you know, behind bars. Heck, maybe O'Malley had his hands in the pockets of the jail system, and was trying to build himself a team on the inside. Truth is, I don't know if Honus or Chief, or any of the countless numbers of men sent to their confinement on one of O'Malley's whims, ever played the game of baseball or looked up at the brilliant, blue sky without the impediment of barbed wire.
One thing I can tell you for sure was the Canaries Baseball Club would never be the same. Now down to only three of the original members in Sheriff, Foggy, and Rube, and comprised almost exclusively of O'Malley's clunky henchmen and a few of his wealthy busher friends, the team was on a downward spiral. Hadn't won a game in over two weeks after Honus left town. He also left a hole at short bigger than any I'd ever seen, even in the caverns of the Northern Colliery itself.
Some lanky fella with a scraggly beard whom O'Malley kept referring to as 'Lug' was filling in for Honus. But he wasn't filling much—certainly not his glove with any baseballs. One thing I swear he could have filled was a whole bushel-load with his excuses. Always ranting about the sun in his eyes, or how the umpire got in his way, or how the ball was too dirty. More than once I came close to telling him he was playing the wrong game, maybe should have taken up Badminton instead. But when you're losing like we were on such a routine basis, you don't see much point in it.
Well, I could tell the boys–that is to say Sheriff, Foggy, and Rube–were getting mighty fed up; especially Rube. One day, before a rare Saturday afternoon game, I heard him say to Sheriff, "You know, if I don't go out there and strike every one of 'em out, we ain't never getting' home tonight." Sheriff just stared off in the distance like he was watching something. "Sheriff, you hear me?"
"Wha? Oh. Oh yeah," he said after snapping back to it. "You said you need to strike every one of 'em out. Well go ahead and do it then."
Rube burst out laughing. "Go ahead and do it? You must be crazier than I thought! I'll be lucky to get eleven-twelve of 'em."
"Naw, Rube, you ain't that much of a weakling," Foggy chimed in, half-laughing. "I expect you can finish 'em all off before dinner. Gives you about an hour and a half. What do think, Sheriff?"
Sheriff was startled by the question. "Wha? Oh, yeah. You prolly need less time than that even." They laughed and clapped each other about the shoulders. I had to admit, it was pretty refreshing to see those guys stay so loose and keep things light the way things had been unfolding for the team and the town at the time. I swear those boys were smiling from ear to ear when they took the field that day. Probably contributed to the unlikely, albeit unlucky, chain of events that followed.
From the very first warm-up pitch Rube hurled across the plate that day, I knew we were in for a real treat. Boy, was he just zinging lightning bolts! Just one after another! They crashed into O'Malley's mitt in thunderous claps. I thought the black-hearted businessman would wince and cry right there on the spot.
But the heat didn't translate to success. At least not early on, despite the fact Rube was throwing his darts right where he wanted them. A leadoff groundout urned into a leadoff single when Lug watched it squirt between his legs at short. What should have been a one out fly out to right, put runners at the corners with no outs when it bounced off Mitch's shoulder and dropped to the grass. After a rare base on balls issued by Rube, the bases were loaded with no outs. Things seemed to be headed in the same direction they had been for the Canaries.
Then I saw Rube's eyes flash with rage and his chest heave with the anger he was holing up inside him. He toed the rubber, and by golly, didn't he throw that baseball on the very next pitch harder than I'd ever seen him throw it. Heck, it was harder than I'd ever seen anyone throw a baseball before or since. It snapped from his hand and popped O'Malley's mitt such a short time later it was almost like Rube had simply handed it to him.
Well, that batter didn't move the bat off his shoulder more than the length of a molecule. Didn't budge on the next pitch neither. And when old Rube popped the mitt for a third consecutive time and the umpire punched the batter out with vocal exuberance, I was reminded again: we were in for something special.
In fact, the next batter found himself sitting down after three pitches as well, and the final out of the inning, made with the bases full of visitors and a ball seemingly destined for the openness of right field, a scrawny little infielder came diving from somewhere near Timbuktu to make the play. You better believe old Rube slapped Foggy on the behind about as hard as he could after that. But the little second baseman wasn't done there. He came up in the bottom of the inning and looped a single into centerfield to get the Canaries offense moving.
With two outs and Foggy bouncing off first, Sheriff came up to the plate. He seemed a bit distracted still, but it wasn't too out of the ordinary for a man who always seemed to have just one too many things on his mind. And, by golly, if those things didn't always seem to wear lipstick and rouge.
Well, he stepped up and I saw him stare off down the third base line. Course it's mighty hard to hit when you're not looking at the ball, and the pitch shot through the zone for strike one. Then I saw him staring off down the first base line. Boom! Strike two. Well, I guess Sheriff decided he'd taken in enough scenery, because he wasn't so gentle with the next pitch. It floated in about letter-high, just where Sheriff liked them. He took one mighty wallop and sent that ball soaring deep over the left field fence. He raised his cap as he rounded the bases to a few of the more exuberant lady fans who always seemed to follow him around. And when he tapped home plate to score the Canaries' second run of the game, I had this realization that that was all Rube would need to close the door.
I'm proud to report to all of you, on this day so far removed from Rube's special day, that I couldn't have been more correct in my instincts. Rube was masterful. His teammates, though I doubt Rube would have called them that, managed to boot five balls on the day. But Rube kept a goose egg on the board by mowing down twenty batters and having this eerie knack for sending all the tough plays in the direction of Foggy or Sheriff. Hey, call it luck, but that was the way things usually happened for Rube when he stepped between the lines.
It was the first and last time old Rube would ever strike out that many batters in a ball game. Course, that season like so many of his original teammates, his only real family, Rube couldn't have known he was playing his final ball game, or that he'd be taking a few more of his friends down with him.
After that game it was all smiles and celebration for Rube, who seemed to have forgotten all of the atrocities that had befallen the people he cared about since the season had begun. Foggy jumped on his back and hitched a ride on his stocky friend from the mound to the dugout. Sheriff smacked Rube playfully in the head and told him he'd done real good. Even O'Malley came over and shook his hand. And Rube loved every minute of the win. He danced around the dugout and screamed out all sorts of stuff that amounted to one big pile of gloating. Course Foggy joined right in, but not Sheriff. He was too busy packing up his stuff about as quickly as he could. Seemed to be in a real hurry.
"Hey Sheriff," Rube finally said to him. "I reckon it's time to celebrate. Head down to the Bull?"
"Nah, Rube, not tonight," he said. "I got a few things to do."
"Come on, just a few rounds." But Sheriff had already brushed past him and up out of the dugout. Before Rube could go after him, a stranger drifted into Sheriff's shadow.
He was shabbily dressed, in a wrinkled suit and a hat with a small tear in the brim. Looked like he'd been traveling for quite some time, like some kind of door to door salesman who'd been on the road and away from his family for months. He walked right up to Rube as if he'd been searching for him since the day he was born.
"A diamond in the rough," he said to Rube as he approached. "The man I've been looking for all season long. My one true prospect."
"I'm sorry, mister," Rube said confused, "Do I know you?"
"Sorry son. So sorry," the man said dusting off his hat. "Name's Pete Garczynski, my boy. Talent scout with the Cincinnati Reds. I cover the whole Northeast region."
"Nice to meet you," Rube said extending a hand. "I'm Ruben Harriss. Fellas call me Rube. Not sure why, but I do know I'm a pitcher."
"This much I know, my boy. And a damn good one at that. I've watched a lot of players. Even more pitchers. Lord, have I watched me some pitchers just this season alone! And boy, I'll tell you I've never seen a single one of them strike out twenty in nine innings. Well, that's just unbelievable if you ask me."
"Thanks, sir. First time I ever done it myself, but that don't mean it'll be the last if I'm lucky."
"It certainly may not be the last, Mr. Harriss. Ah, Rube. It's ok if I call you Rube?"
"Course. You were starting to confuse me with all that Mr. Harriss stuff."
Mr. Garczynski was tickled by how Rube handled himself and by how entertaining he was even off the field. "Of course, Rube. Well, that's why I want to offer you a shot.."
"A shot?"
"Why yes, a shot. See, the owner ain't keen on signing nobody he hasn't seen play with his own eyes. If you want to know the truth, his eyes ain't so good, but he's the one who writes the checks so he gets what he wants. Anyway, I want you to come on out to Cincy with me so you can show him your stuff. It's mostly a formality cause once he sees what you can do and hears a glowing report from yours truly, ain't no way he'll pass up the chance to sign you."
"Sign me? You mean to play in the bigs?"
"To play in the bigs."
"You hear that, Foggy?! The bigs! I'm gonna play in the bigs!" Foggy and Rube were now holding hands like a couple of school kids and jumping around in a circle. Garczynski smiled like he'd witnessed the scene a hundred times but it still brought him some joy. When the two overgrown idiots calmed down Rube said, "So, when do we leave?"
"Tomorrow morning. Meet me down at the train station at eight and bring your stuff, both figuratively and literally."
"I'll be there," Rube said shaking Garczynski's hand a final time. Even though I was sure he wasn't up to snuff on figurative and literal meanings, I was quite sure Rube would do what was needed to impress the higher powers within the Reds organization. Just as long as he could make it through the night.
See, Rube was about as charged up as I'd ever seen him and who could blame him? He'd just thrown a complete game shutout, struck out twenty men, and was offered a shot to play in the major leagues all in the course of a few hours. Not too many people could be that lucky. But, like I said, Rube was always enjoying outrageous luck on the field. It was just what happened when he set foot on dry ground that plagued him. Which is why I couldn't help but shudder when I heard him say to Foggy, "You ready to head on over to Dempsey's place for some celebrating?" And a mischievous little smirk from Foggy and a nod was all it took to set everything in motion.
Those two boys hustled down to Pop's tavern like they were racing to a fire. I couldn't tell you just how many rounds they had before I got my own tail through the door, but I don't think it mattered much. Rube was in such high spirits he could have made friends with a rabid raccoon, and Foggy, well he was always one to adapt to his surroundings like a chameleon. I knew they were having themselves a grand time even before I pushed through the corner doors, because they were shouting and whooping it up so I could hear them half way down the block.
Must have been at least an hour or more before old Rube could peel himself away from the crowd. He must have approached every single gentleman in that bar, smacked him on the back whether he knew him or not, and told him the minute details of his incredible evening. Only thing we could do to get him to sit down for more than a few seconds at a time was to start up a game of cards around his favorite table.
If there was one thing Rube loved about as much as baseball, it was playing a few hands of stud poker. I can't tell you why he liked it so much. He didn't have the slightest touch of luck when it came to playing cards–when it came to anything outside of pitching, really. It was the only time I didn't see that man smile, watching pile after pile of his hard-earned money pulled in the opposite direction. But, by golly, if he wasn't the first man to go searching for a game the very next day, and despite the improbable string of fortune that met him at every turn earlier in the day, this particular round of cards was playing out according to form for Rube.
"Alright, I'll match your penny-pitching, Foggy, and I'll raise you a few more," he said, still revved up to his highest gear.
"I'll match," Foggy said pitching a few more pennies into the middle of the table. "Call."
"Nothin' gonna stop old Rube tonight, Foggy," he said smacking his cards on the table to reveal a full house, kings over eights. He wrapped his arms around the pile of money like it was some bundle of joy, but before he could reel it in, Foggy put his cards on the table.
"I ain't never had a hand like this in my life," he said apologetically. All four jacks and the two of hearts were staring up at us from the table.
Normally, Rube would have smashed a closed fist down on the table and unleashed a string of obscenities on us the likes of which were liable to educate some of the simpler folk. But Rube somehow held back his anger, and after only a momentary pause to take a deep breath, he let out a loud cackle and pushed the winnings across to Foggy.
"Foggy, you old sonuvagun! I owed it to you anyway for flashing so much leather out there today."
And the cards were dealt again and again. Each time old Rube found his stack of money getting shorter and shorter. And each time a little bit of the excitement he'd entered the Bull with earlier that night started to transform into rage. Before long, there was a defeated look on Rube's face. You might have thought he hadn't just been offered a chance to sign a pro contract if you didn't know any better.
"I'm gonna stop the cheap skate attitude at this table right now," he said, a darkness hovering over him. "You guys ain't gonna shoot me down and leave me for dead." And then he pushed the rest of his money across the table.
Now I'm no poker expert, but had I been part of that game and had I held the strings over that particular hand, I surely would have done everything in my power to sacrifice it over to Rube. The man looked fit to explode. But Pop didn't like to lose, especially when he had a good hand, and he took one quick glance at his dough before pushing it into the middle of the table.
"Let's see what kinda men we are," he said to Rube, who nodded as they both tossed their cards on the table. Pop had three sevens. Rube had been bluffing.
But he sure wasn't bluffing when he slammed a fist against the table, shattering two glasses in the process. And then we all saw it: a thin stream of red fall upon the dark table and run directly from Rube's throwing hand.
"Somebody get a rag!" Pop shouted, and I hustled behind the bar and back so fast it was like Dusty had possessed my body. Pop rung it out and then tied it tightly around Rube's injured hand. "Looks like you got lucky," Pop continued, "a whole lot more blood than wound."
"Will I be able to throw tomorrow?"
"I'm no doctor, Rube, but I'd say we'll be able to stop it bleeding without stitching it up. Long as you ain't getting soft on us you'll be able to pitch."
"Thanks, Demps. Sorry about the glasses. Now, for my sake, let's banish the card game and finish celebrating. That's why we came down here, ain't it Foggy?"
And for the rest of the night I didn't see Rube sit down, nor did I see him without a frosty mug of libation gripped between a blood-stained rag. He and Foggy were in high spirits, as you can probably imagine, by the time they were the only two customers standing in the Bull's Head.
When we grew tired of dealing with those two buffoons hanging on each other for support and spitting all sorts of unintelligible dialogue, Pop gave me a look that said 'enough is enough' and we covertly decided, under the guise of washing glasses, to walk them back home.
Neither Rube nor Foggy could claim to be native Centralians. They'd come into town from Ohio strictly to pull in wages at Northern Colliery. They didn't have no family to account for them locally and neither one had found the opportunity to settle down with one of the fine young women of Centralia. They weren't the only miners with such status at Northern. We had a whole mess of guys O'Malley had shipped in to round out his workforce and save him a few extra pennies on wages. Most of them made camp and lived collectively in a small clearing just a few hundred yards away from the coal patch houses. People used to call it Miner Town, though I doubt it was the only one of its kind in the region. Lord knows there must have been dozens of Miner Towns, all providing the lonely miner with a large tented shelter like you might find in the military and a small well where fresh water could be extracted for any number of daily routines.
It was quite an undertaking trying to find the camp on a cloudy night. The darkness covered our eyes like a heavy blindfold and trying to keep Rube and Foggy from bumping into each other and falling off course wasn't helping matters. Finally, after roaming around the woods for nearly an hour, I caught a scent of burnt wood which I figured must have been coming from an extinguished campfire. We followed our noses for a few hundred feet until the scent grew in intensity and we found ourselves roaming into a dark and snoring campsite full of tired miners.
Well, things wouldn't be so restful for long, because as soon as those two drunken buffoons realized they were home, they decided to start whooping it up again.
"WhoooHOOO! I'm going to Cincinatttti!" shouted Rube, and Foggy chimed in with a raucous bout of uncontrolled laughter. Two or three mining lanterns flickered on as a match was struck somewhere off in the corner of the tent.
"What's the big idea?" shouted a gruff voice. "Keep it down!" Pop and I struggled to restrain Rube and Foggy as their wild cackling threatened to wake up everyone in camp.
"Did you hear that, Foggy? Somebody got a big idea!" And the laughter continued. Cots were squeaking and blankets were shuffling every which way. More lanterns were being lit, and miners to the left, right and center were grumbling and trying to get their bearings after waking up so abruptly.
"Can't even steal a wink of shut-eye 'round here!" a miner shouted somewhere nearby.
"Don't worry, sire" Foggy joked in response, "I'll stand guard while you steal a few of them winks." Rube unleashed another obnoxious cackle while Foggy reached down beside his own bunk and grabbed a shotgun. The barrel seemed to sparkle in the dim light of the lanterns, which wasn't surprising because it was Rube's, and the man liked to polish it about every chance he got.
Old Foggy wobbled around on shaky legs as he slung that shotgun up on his shoulders and marched back and forth like a drunken, wooden soldier.
Everybody in the tent, with the exception of Rube who was laughing so hard I thought he was fit to burst, rolled over and looked for cover when they saw how precariously Mr. Foghorn handled the loaded piece.
Well, Pop and I reacted before we had time to think things through, and I thank God for that cause if I'd have thought about grabbing old Foggy by the waist while Pop wrestled the gun out of his hands, I would have ran the other direction. As it was, we did manage to get the shotgun back on its rack and the two gentlemen in question into their bunks so everyone could finally get back to sleep.
We left the tent, happy to be rid of those two idiots, quicker than a gust of wind through the trees. But I do wish we'd have stayed only a few moments longer because Pop and I couldn't have been more than fifty, sixty yards outside of camp when we heard a stir coming from within the tent. Then we heard more of Rube's wild cackling and we knew him and Foggy were at it again. I looked at Pop and we both started laughing cause we knew we'd just escaped from dealing with them until the sun came up.
But our laughter wasn't meant to last.
First we saw a flash that lit up the tent from the inside as if somebody were x-raying it. It was followed by a short explosion, and then what seemed like the light of every lantern inside the tent.
Pop and I turned and sprinted through the dark until we reached camp once more, and then I followed Pop who had flung himself through the flap that led inside the tent.
What we saw next I won't describe to you in great detail. Not cause I know it'll disturb you, because it will, but because it'll disturb me. It's an image that haunts my nightmares to this day.
But I will tell you, after Pop and I left the tent the first time that night, old Perry was up and at it again, doing his soldier routine with Rube's shotgun. Rube had climbed out of his bunk to join the hysterics and when Foggy spun around, clicked his heels together and smacked the butt of that shotgun against the ground, he gave his best friend the worst of it. Buckshot entered Rube at the neck and dropped him in an instant. Probably stopped breathing before he hit the ground.
Foggy, as Pop and I confirmed with our own eyes just as soon as we'd reentered the tent, was sobbing and screaming and clinging to Rube's lifeless body like he'd just killed a part of himself. Not even the burliest miner in that tent could pull him from his friend, and his shrieks grew more and more shrill until at last we thought he'd burst his own eardrums. Didn't stop lamenting until Dr. Henrich arrived and slipped some kind of pill down Foggy's throat. Diagnosed him as "raving mad." I actually saw him jot the exact phrase on his ledger before Pop dragged me off towards home.
Heard they took Foggy across the river to Danville to be evaluated. He never came back into town as far as I knew and rumors spread that he'd been sent to a special ward back in Ohio where his poor mother could watch over him.
Rube's body was sent back to Ohio as well. He was buried in a cemetery with the other deceased of his family. Garczynski, the Cincinnati scout, upon hearing of the tragedy arranged for Rube to be buried in official Reds regalia. But his family declined. Somehow they knew their son would have wanted to go to his reward wearing the uniform of the only team he'd ever known.
Come back next Thursday for Black Yarn part 9/10 – "DUMB LUCK"
centralia, Fiction/Serials, MLB
black yarn, centralia, mine fire, MLB
← A Random Tribute to Bob Feller
#FunWithBaseballCards – A Study in Introductory Fiction →
View frank.morelli.96343's profile on Facebook
View @frankmoewriter's profile on Twitter
View FrankMorelliAuthor's profile on Instagram
View frank-morelli-b869035a's profile on LinkedIn
Follow Frank Morelli on WordPress.com
Archives Select Month January 2023 December 2022 October 2022 June 2022 May 2022 April 2022 March 2022 February 2022 January 2022 December 2021 November 2021 October 2021 August 2021 July 2021 June 2021 May 2021 April 2021 February 2021 January 2021 December 2020 November 2020 October 2020 September 2020 August 2020 July 2020 May 2020 April 2020 March 2020 February 2020 January 2020 December 2019 November 2019 October 2019 September 2019 August 2019 July 2019 June 2019 May 2019 April 2019 March 2019 February 2019 January 2019 December 2018 November 2018 October 2018 September 2018 August 2018 July 2018 June 2018 May 2018 April 2018 March 2018 February 2018 January 2018 December 2017 November 2017 October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 November 2016 October 2016 September 2016 August 2016
Frank Morelli\'s Blog Feed
#bookstagram #YA alzheimer's author book review books bookshelf fiction frank morelli high point high school jazz john coltrane middle school new release north carolina No Sad Songs on the way to birdland writer yalit
© 2017 CGM all rights reserved


Dark chocolate covered caramels made with brown sugar which gives them a signature flavor and texture. Each bite is amplified with a light sprinkling of premium sea salt.
Click the button below to add the Dark Chocolate Sea Salt Caramels to your wish list.


text:
Photo: Tone Iren Eggen Tømte / Norges Olympiske Museum
Norges Olympiske Museum / What's on / Norway in the Olympics
In the Norwegian Olympic Museum you get to know the athles and their stories.
Norway participated in the Olympics for the first time in the Summer Olympics in Paris in 1900. Since then, Norway has participated in all the Olympics with the exception of the Olympics in Moscow in 1980 (boycott). Norway has made a name for itself on the results lists in both the Summer and Winter Olympics, and in 2022 is the winningest nation in the Winter Olympics. Cross-country skier Marit Bjørgen is the all-time winningest Winter Olympian, regardless of gender, with eight gold, four silver and three bronze medals. The achievement is given extra weight since women have had to fight to be able to participate in the Olympics on an equal footing with men, and because Norway voted against cross-country skiing for women on the Olympic program in 1952. Get to know the athletes and their achievements.
Buy ticket!
Fridtjof Nansen - på ski over Grønland
Første norske gullmedalje i vinter-OL
Jentut´n - de første stjernene i norsk kvinnelangrenn
Håkon Brusveen - fra reserve til folkehelt
Grete Waitz - en stor inspirator

redpajama_set_name: RedPajamaCommonCrawl


text:
Q: Asymptotic behavior of $a_{n+1}=a_n + f(a_n)$ Let $f$ be $C^1([0,1])$ function. I'm looking for a good reference for the asymptotic behavior of $$a_{n+1}=a_n + f(a_n)$$ and it's relation to dynamical systems.

A: As a first cut, I would write
$a_{n+1}-a_n \approx a'(x)$
so my guess would be
$a'(x) \approx f(a(x))$.

A: Clearly, if $a_n \to L$, then $f(L)=0$.
Convergence will be guaranteed if $g:x \mapsto x+f(x)$ is a contraction, as long as $g([0,1]) \subseteq [0,1]$:

*

*$|g'(x)|<1$ iff $-2 < f(x) < 0$.

*$g([0,1]) \subseteq [0,1]$ iff $-x \le f(x) \le 1-x$.

redpajama_set_name: RedPajamaStackExchange


text:
@mxstbr's working notes
About these notes
Gatsby is inventing a new category of websites
Imagine a static site generator that can rebuild a website with fresh data in less than five seconds (or even one second).
Combined with a CDN that deploys to hundreds of locations around the world in ~200ms (Fastly), new data would be live for all visitors in less than ten seconds.
That would make it possible for many (now) dynamic sites to be built as static ones, with all The benefits of static websites (performance, scalability, uptime, cost,…) included!
While it's technically a set of static HTML files on a CDN in the end, the architecture is neither truly static or dynamic, but something in-between.
That is what Gatsby is working towards—and we are getting close. 🤯
I was sold on this idea when I realised that we could have architected Spectrum, a public real-time chat app, like this. Here is what I wrote in our Slack at the time:
If build + deployment of new content is fast and stable enough (< 1s?) new content is available super quickly everywhere around the world, no matter where the db is—it's just a bunch of static HTML files after all. In theory, we could've built Spectrum with that architecture and made it much more scalable, performant and stable!
🤯🤯🤯
Links to this note
The benefits of a dynamic website
If this note triggered any thoughts or associations (whether positive, negative, neutral) I would love to talk about it.
Send me an email or a direct message on Twitter and let's chat!


text:
Q: Boto3 SSM waiter not working for Automation Execution I am trying to execute an SSM automation and then apply a waiter to wait for the execution to complete but i am landing on a InvocationDoesNotExist exception.
My code is as follows:
# Get the SSM client
client = boto3.client('ssm')

#Start the automation runbook and capture response
response = client.start_automation_execution(
    DocumentName='document_name',
    DocumentVersion='$LATEST',
    Parameters={
        'RestoredInstanceIds': [
            'i-02fee85b181a1gb55',
        ]
    }
)

print(response)

waiter = client.get_waiter('command_executed')

waiter.wait(
    CommandId=response["AutomationExecutionId"],
    InstanceId='i-02fee85b181a1gb55'
)

print("DONE")

The error is as follows: botocore.exceptions.WaiterError: Waiter CommandExecuted failed: An error occurred (InvocationDoesNotExist):
The print(response) works fine and gives me the correct execution ID:
{'AutomationExecutionId': '9a433866-...', 'ResponseMetadata': {'RequestId': '9a433866-...', 'HTTPStatusCode': 200, 'HTTPHeaders': {'server': 'Server', 'date': 'Wed, 18 Aug 2021 23:21:32 GMT', 'content-type': 'application/x-amz-json-1.1', 'content-length': '64', 'connection': 'keep-alive', 'x-amzn-requestid': '9a433866...'}, 'RetryAttempts': 0}}

Can someone please help why this is not working ?

A: This is what a potential solution might look like in Boto3.
import boto3
from botocore.waiter import WaiterModel
from botocore.waiter import create_waiter_with_client

client = boto3.client('ssm')
automation_execution_filter = [
    {
        'Key': 'ExecutionId',
        'Values': [
            'your execution id',
        ]
    }
]
waiter_name = "SSMAutomationExecuted"
waiter_config = {
    "version": 2,
    "waiters": {
        "SSMAutomationExecuted": {
            "operation": "DescribeAutomationExecutions",
            "delay": 60, # Number of seconds to delay
            "maxAttempts": 5, # Max attempts before failure
            "acceptors": [
                {
                    "matcher": "pathAll",
                    "expected": "Success",
                    "argument": "AutomationExecutionMetadataList[].AutomationExecutionStatus",
                    "state": "success"
                },
                {
                    "matcher": "pathAll",
                    "expected": "CompletedWithSuccess",
                    "argument": "AutomationExecutionMetadataList[].AutomationExecutionStatus",
                    "state": "success"
                },
                {
                    "matcher": "pathAny",
                    "expected": "Failed",
                    "argument": "AutomationExecutionMetadataList[].AutomationExecutionStatus",
                    "state": "failure"
                }
            ]
        }
    }
}
waiter_model = WaiterModel(waiter_config)
ssm_automation_waiter = create_waiter_with_client(waiter_name, waiter_model, client)

ssm_automation_waiter.wait(Filters=automation_execution_filter)


Have you also CubeMaps for the night side lights?
If not, you should do that.
Also, I see you have "Intar_Diff" and "Intar_Bump" written with an underscore - but "Intar-Lights" with a hyphen. Perhaps this is a mistake?
Yeah, that was the problem. I had a hyphen where an underscore was supposed to be. Everything's working now.
And everything is cubemapped (had to use an RGB channel on the bump map to get it to come out right, though - probably something I did wrong in Photoshop).
Can someone tell me what's wrong for Goya, I put a greenhouse of 123.81 K/°C and presure 0.787 atm but in the game, it is only 15.129 °C for the greenhouse and 0.787 atm of the pressure.
se.log if necessary, yet I have not seen my error for Antares system (catalogs/planets/Antares.sc).
This is a bit strange, but if the planet has 'Life', expected SpaceEngine that also the 'Composition' section is present in the 'Atmosphere' section.
Otherwise ignored SpaceEngine any other specification for the atmosphere.
You can change the composition as desired.
JackDole, thanks. It's strange, I was on another planet than on even if I do not show the atmospheric composition it worked, can be a bug. I deliberately did not specify the atmospheric composition as in real life, it is unknown (after the game).
For Amberworld atmosphere is an atmosphere made by me, it is in the pak Pirate Galaxy and Spacyas.
Say, is there any way to force a planet not to be in tidally locked rotation?
*It should be noted, though, that moderately deep to shallow oceans coupled, with mountainous underwater terrain, would act as a "brake".
RotationPeriod 21.643765 // NOT Rotation !
Well now I feel silly Thank you @JackDole!
Can moons be added around procedurally generated planets orbiting real stars?
As far as I know, it's not possible, to add custom objects to procedural objects.
But you can export the whole system and make it a custom system. Then you can also add your own planets and moons.
I don't seem to have the universe.cfg in my config folder.
There is no longer this file.
It is no longer required. Add-ons now belong in the folder 'SpaceEngine\addons'. And in the corresponding subfolders.
Maybe they have to be created.
If you have a script for a planetary system, this belongs in 'SpaceEngine\addons\catalogs\planets'.
If you have a script for a 'StarBarycenter', then this belongs into 'SpaceEngine\addons\catalogs\stars'.
How do I get SE to recognize my planet's spin-orbit resonance? I'm trying to set a 9:10 resonance, for my inner planet, but the game refuses to acknowledge it, despite taking the period and multipling by 0.9 and converting to hours.


235 years after Lafayette's ship crossed the Atlantic to aid in the cause of the American Revolution, a replica of the Hermione is on its way to the United States. It will make several stops in the Americas, including a July 4th sail past the Statue of Liberty.
The frigate has been under construction for 18 years in Poitou-Charatnes, France and left on Saturday after a send-off from French president François Hollande and Ecology Minister Ségolène Royal. Hollande took a tour of the boat and called the journey "historic," while President Obama sent a letter wishing a "bon voyage" to Hermione's crew. Tens of thousands of curious onlookers gathered in Fouras despite the rain to watch the ship take to the open ocean at around 10pm local time.


I love everything about this song. The tune, lyrics, Michael's voice, how the instruments sound...everything. So beautiful. For an inexplicable reason this song takes me somewhere I feel nostalgic about, somewhere that feels like my spiritual home.
Yet basically that's how I feel about the band's music. It helped me through the hardest years of my life; I can't imagine how I would have gone through the times without their albums. And their music taught me, though I'm not a musician, what it is to create something. Thanks a lot, R.E.M!
Women jordans are an innovator within the elegant tennis shoe grocery store in addition to considering that the 70′ohydrates they'velouis vuitton pas cher very completely outclassed industry aside signing big sporting activities personalities similar Michael Jordan and more lately LeBron James and Padraig harrington. Nike useslv pas cher france pile in having these kind of superstar sporting activities star endorsements towards the melody of about 400 1000000 bucks annually in order that it have to be doing work for these individuals. The particular touch Jordan shoes and boots referred to as Jordans stayretro jordan shoes popular even after twenty years available.
These aren't green as well as pitch-black jordans, I could recall as being a kid buying tennis shoes for a maximum of $twenty merely Air travel Jordans cost as much as ccc us dollarsretro jordans or even more. It has launched a excellent second low cost market, peculiarly on the net where by price is much more competitive. To acheive directly into forex trading you'll have to do some employment. Cheerwholesale is doing bootretro jordan shoes sale organization for longer than 7 several years, your shoes or boots, like Air travel Jordans are made from authentic supplies and only $20/set, but they are usually reproductions, it truly is barely can not becheap air jordan grand together with authentics, perhaps could be distributed seeing that really types about Auction web sites and Amason.
Louis Vuitton Handbags putting on these in public areas.
Louis Vuitton UK Handbags S a thing completely new relating to this kind of. You may be rectify but it really is merely perhaps the existent fib.
Louis Vuitton Handbags superstar endorsements tend not to assure high quality however are supposed to current market objectives.
Louis Vuitton Handbags online as well as this can be the true dried up objective connected with basking from the full satisfaction to become seen using a Louis Vuitton.
JimmyChoo's artistic director through RobPruitt colorful works to examine yourself, "Pruitt vitality to our to admit defeat, Jimmy Choo Heels he on a computer screen design products bold coloring let us amazing, Jimmy Choo Shop in his paintings and materials revealed in the festival and vitality to our fascinating, whom he works of these elements reminded us in the Jimmy Choo Shoes USA works always pay attention to details.
Coast clothing help every individual find her dreamed coast dresses.Coast dresses uk do some searching online can help people choose comfortable, excellent coast sale dresses as well as pretty natural,there's a excellent reinforce inside your pores and skin. We supply many coast uk dresses for the people nestled around the world,Consequently,evening time when wearing the Coast Shoulders Dresses is generally eye-catching. You'll be surprised at our store breathtaking range of Coast Bridal Dresses to complete your wedding dreams.To compliment your dream Coast Strapless Dresses we have a magnificent selection of Coast Halter Dresses .Cheap coast dress sale ,coast dresses is generally triggered for anyone features such as get-togethers, connections wedding ceremony, for instance. More information please click our coast stores.
In game 4 of the western conference finals, thunder home a 109-103 victory over the SAN Antonio spurs, total score will claim a 2-2 draw.
In the game, the BaKa salge Blake and kendrick perkins the two post player total 18 of 20 shots cut down 41 cents, but Kevin durant scored full 36 points in small in 18 points, at a critical moment to help the team through, end the game.
Durant out in the fourth quarter, helping the team to defend the home.
The fourth quarter durant omnipotent, opponents of the more he tough, the more inspired him to score of desire, and he will be in his shoulder team fight on.
June 3, NBA news. To the east finals the third war, the heat players DeHuaiEn-wade whether stadium in the any place, the celtics will have two players to double, let him be trapped a beast.
As long as Chris bosh, still missing, and wade understand Boston will take this way in the next game.
The celtics unbridled using double to wade in double, and they know that in addition to wade besides, the heat of battle only lebron James one person can do real harm to them, but it's not enough to influence of the war.
On June 4, the NBA news. The battle has been and cancer before the trail blazers center/forward players Roy-local time on Sunday Ellis died at age 72.
"Roy-Ellis is the blazers team built first season, a member of the very important, he has a strong personal ability," the trail blazers founder and former team President harry-glivec, said, "we told his family says the somber condolences."
Portland in 1970 to join league, team history first season in their military draft the bullets will barr's center Ellis chosen.
The 1970-71 season, Ellis is averaging 15.9 points can get, ranked third team, in addition he averaged can also be a team-best 12.3 rebounds. Unfortunately, Ellis in Portland only for a season.
On the comer in the centuries, the organization found that ponies were being on their way released and even commenced making gear, trunks, and additionally sacks. Nearly right away, hermes handbags had been delivered.His or her luggage come in the belief that it is just a timeless instead of dissapear of favor, consequently they can be worthwhile each individual anything everyone covered for. Because the truth of the matter from the major rates of them , possibly it really is acceptable that you should decide on the superior quality imitation Hermes as is also likewise together with almost any benefits which the authentic Hermes possesses. In case you are from the rapture of getting a classy bag, hermes birkin bags are actually the actual great alternative.
Coast dresses are more and more popular because of its variety, quality and beauty. Nowadays coast dress sale online is very welcomed. Those who buy coast are all surprised at beauty of dresses by coast. Coast clothing is very famous for dresses dresses. Among them, coast wedding dresses are especially outstanding. The goal of coast dress is to bring beautiful life to women. Do not miss coast dresses uk. You will find real beauty here.
ncaa jerseyswith the deflection, just fell Stockley hands, Stockley ball bolted 87 yards touchdown, the Broncos eventually won 12-7, and this is also Josh - Mai Kedan Niels coached the team's first victory.
Hey! Dear girl friend! Tell you a words: the bag is infinite charm. This sentence exactly. Let Marc Jacobs and vice brand Marc by Marc Jacobs told you. Believe that you must have heard of this brand. You also must be used Marc Jacobs Handbags and Marc Jacobs bags. Use the feel of it is too great. Right, have to mention was Marc by Marc Jacobs Handbags and Marc by Marc Jacobs Bags is also beautiful women to be bestowed favor on newly. Go to pick a!!!!
I can not participate now in discussion I suggest it to discuss.cheap handbags There is no free time. But I will be released; I will necessarily write that I think.


Sovereign Health has compiled a collection of interviews with patients who have successfully graduated from our treatment programs. In the video interviews, patients provide detailed recollections of their experiences and breakthroughs during their stay.
Patients have shared their personal stories of success in hopes of inspiring others to accomplish similar goals. Please feel free to watch our video interviews or read through the written reviews from our patients who have undergone treatment at Sovereign Health.
Sovereign Health offers behavioral treatment programs for mental health, substance abuse and co-occurring disorders. If you have any questions or want more information about the programs offered at Sovereign Health, please call us at 866-665-5854 to speak to a member of our team.


text:
Mikey Madison, née le  à Los Angeles est une actrice américaine.

Biographie

Carrière
Elle est connue pour son rôle de Max Fox dans la série Better Things ainsi que pour les rôles de Susan Atkins dans Once Upon a Time... in Hollywood et Amber Freeman dans Scream.

Filmographie

Cinéma
 2017 : Liza, Liza, Skies are Grey de Terry Sanders : Liza
 2018 : Monster d'Anthony Mandler : Alexandra Floyd
 2018 : Nostalgia de Mark Pellington : Kathleen
 2019 : Once Upon a Time... in Hollywood de Quentin Tarantino : Susan Atkins
 2019 : La Famille Addams (The Addams Family) de Conrad Vernon et Greg Tiernan : Candi le serveur (voix)
 2019 : It Takes Three de Scott Coffey : Kat
 2022 : Scream : Amber Freeman

Télévision
 depuis 2016 : Better Things (série télévisée) : Max Fox
 2017-2018 : Imposters (série télévisée) : Maddie, jeune / Nicky

Liens externes

Actrice américaine
Naissance en mars 1999
Naissance à Los Angeles

redpajama_set_name: RedPajamaWikipedia


Kwekwe City Council has started clearing the drainage system and removing garbage around the city in a bid to avert flooding due to blockages.
The majority of urban councils have over the years battled floods caused by blocked drainage, especially in the central business district.
Kwekwe Acting Town Clerk Mrs Lucia Mkandla said they were conducting the clearing as part of the National Clean-Up Campaign launched last month by President Mnangagwa.
Mrs Mkandla said Kwekwe would continue to carry out routine clean-ups and regular refuse collection within the CBD and the entire city.
She urged residents to act responsibly and dispose of litter in bins.
"We will keep the momentum as we seek to maintain our status as the best city in the country in terms of cleanliness," said Mrs Mkandla.


text:
"These notions of cohabitation could make us change the way we live, becoming more collaborative and less competitive"
RUM_A: Multispecies Urban Refuge in Cluster is a project about the importance of consciously and dialogically coexisting with other living beings as a strategy for survival and reversal of the anthropocene. Its author, Clara Acioli, gives us an overview of the development process and next steps of the project.
The project started in 2020 and was developed during the Covid-19 pandemic. Since 2018, I have studied and experimented with biodegradable materials in the NANO lab at the Federal University of Rio de Janeiro. In 2019, I started my collaboration with S.H.A.S.T, a project coordinated by Malu Fragoso, and in the scope of this project, I began my research about bees and pollinator insects. I fell in love with the native stingless bees and their importance to the Brazilian ecosystems.
RUM_A started when I had to initiate my own project to finish my graduate degree in product design. I knew I wanted to embrace my research about materials and environmental issues. At this time, I was studying materials with/from fungi, and I've noticed that the properties of the mycelium composite matched well with the habitat needs of the native bees I was interested in.
Researching further, I've found Paul Stamets's survey about fungus and bees, and then Donna Haraway studies about making with non-human companions; Anna Tsing studies about multispecies landscapes in the anthropocene and so on. My final project advisor, Jeanine Geammal, is very into anthropological and contemporary studies. So we started reading about the multispecies studies, coexistences of humans and non-humans, and other authors reflecting on possible ways of postponing the end of the world (Krenak, 2019).
What is the profile of the project collaborators?
This question is interesting because I'm experimenting with various species, and some of the project collaborators are non-humans. The fungi Reishi (Ganoderma lucidum) and the Stingless bees (Meliponini tribe) in this case. The Fungi participates actively in growing and connecting the substrate offered. With the bees, the process is more passive, mapping, identifying, observing and some attempts of approximation with the materials samples and smells. About the human collaborators, I would say that I'm always trying to bring together people from different areas of study, connecting art, science and technology. Probably significantly influenced by the NANO lab that I worked for so long, which taught me how rich these multidisciplinary and diverse ambiences are.
Which stage is the project in?
The project is in the prototyping and testing stage. In the past months, I've been experimenting with the mycelium composite material and making the first real-size prototype of the first version of RUM_A, which was conceived in the Brazilian Atlantic forest and intended to bring together Fungi, Stingless bees, urban humans and a native plants. Meanwhile, I'm testing the acceptance of the stingless bees Jataí (Tetragonisca angustula), Iraí (Nanotrigona testaceicornis) and Mirim (Plebeia spp.) with the Reishi mycelium composite. I'm also continuing the concept studies and experimenting with ways to communicate the project, the processes, and induce the making of Multispecies Urban Refuges in other contexts. Since I've entered the Driving the Human project, I've also had the opportunity to collaborate with more people, mainly for making the video that presents a bit of the project.
The effort for more conscious connections among humans and non-humans that coexist and how the project could help in this attempt to enchant and inspire urban humans with other forms of life. I believe that these notions of cohabitation, interdependence, and humans are part of this live organism (Earth, or Gaia, or Urihi a, etc.) could make us change the way we live and become more collaborative and less competitive. We will need a lot of movement; RUM_A is just one idea inspired by other thoughts and wishes to inspire a lot more.
The other important aspect is the involvement of other humans in the project that made me realize how this matures and enriches the processes in terms of concept, productiveness and scope.
Linking with the previous question, the following desirable step is to form a multidisciplinary team-lab to research and experiment with possible RUM_As, bringing together artists, biologists, social scientists, material designers, and who else could be interested.
For this version of RUM_A, the next step is to continue the experimentations and testings with the bees and the mycelium to ensure the composite material works as a safe structure for bees to nest. Also, it is essential to pay attention to the reactions and feedback of humans who enter this multispecies cluster to be more aware of the project's potential and how it could develop effectively.


text:
Q: Symbol filled with colour using tikz? I am trying to reference data presented in figures in my text. In order to identify the data being discussed, I draw the symbol in the text.
I can use tikz to draw the circle that is filled with various color as shown in my MWE. I was wondering is there a way to draw other symbols like diamond, triangleright, square, square, triangledown or triangleleft in similar manner (please see the MWE)?
I was wondering if this is the right way to do this? Or is there an easier way?
\documentclass{article}
% draw circles
\usepackage{tikz,siunitx,gensymb}
\newcommand{\tikzcircle}[2][red,fill=red]{\tikz[baseline=-0.5ex]\draw[#1,radius=#2] (0,0) circle ;}%

\begin{document}

    This is a circle with pink filling and blue border (\tikzcircle[blue, fill=pink]{3pt}) \\
    This is a circle with red filling and black border (\tikzcircle[black, fill=red]{3pt}) \\

    I would like to have command like "tikzcircle" for more symbols such as $ \diamond , \triangleright $ or $\triangleleft$ for example.
\end{document}

A: The pgfmanual is full of shapes. Of course you could define symbols as follows:
\documentclass{article}
% draw circles
\usepackage{tikz,siunitx}
\usetikzlibrary{shapes.geometric,shapes.symbols}
\newcommand{\tikzcircle}[2][red,fill=red]{\tikz[baseline=-0.5ex]\draw[#1,radius=#2] (0,0) circle ;}%

\newcommand{\tikzsymbol}[2][circle]{\tikz[baseline=-0.5ex]\node[inner
sep=2pt,shape=#1,draw,#2]{};}%

\begin{document}

\tikzsymbol{fill=blue}

\tikzsymbol[ellipse]{minimum width=8pt}

\tikzsymbol[rectangle]{minimum width=8pt,fill=yellow}

\tikzsymbol[diamond]{fill=purple}

\tikzsymbol[trapezium]{fill=purple}

\tikzsymbol[star]{fill=yellow}

\tikzsymbol[kite]{fill=blue}

\tikzsymbol[cylinder]{minimum width=5mm,minimum height=8mm,
cylinder uses custom fill, cylinder end fill=red!50,cylinder body fill=blue}

\tikzsymbol[cloud]{minimum width=8mm,minimum height=4mm}
\end{document}

I stress that this is only a tiny subset of the full set of possible shapes. However, I also think that on the long run you won't use such commands, but directly work with tikz, yet this is just a guess.

A: As @marmot alludes to, there are many ways to create all sorts of shapes using TikZ, but I will address how I think it is best to implement these shapes to be used with text as you describe.
If you want additional customised symbols in the style of \diamond , \triangleright and \triangleleft, then the approach I would recommend would be to create the symbols using TikZ, but use scalerel to scale the symbols so they match the size of \diamond , \triangleright and \triangleleft. This way you don't have to worry about setting the size of the symbols each time and they will scale nicely with the size of the font. Here is an example:

\documentclass{article}
\usepackage{tikz}
\usepackage{scalerel}

\setlength\parindent{0pt} % Turn off paragraph indentation for illustration purposes in MWE

\newcommand{\tikzcircle}[1][red,fill=red]{\scalerel*{\tikz \draw[#1] (0,0) circle (2pt);}{\circ}}

\newcommand{\tikzdiamond}[1][red,fill=red]{\scalerel*{\tikz \draw[rounded corners=0.06pt,#1] (-3pt,0)--++(45:3pt)--++(-45:3pt)--++(-180+45:3pt)--cycle;}{\diamond}}

\newcommand{\tikztriangleright}[1][red,fill=red]{\scalerel*{\tikz \draw[rounded corners=0.1pt,#1] (0,-2.5pt)--++(0,5pt)--++(-30:5pt)--cycle;}{\triangleright}}

\newcommand{\tikztriangleleft}[1][red,fill=red]{\scalerel*{\tikz \draw[rounded corners=0.1pt,#1] (0,-2.5pt)--++(0,5pt)--++(-180+30:5pt)--cycle;}{\triangleleft}}

\begin{document}

\tikzcircle[red], \tikzdiamond[blue, fill=pink], \tikztriangleright[red,fill=orange!50] or \tikztriangleleft[green!60,fill=yellow!50] \\
$\circ$, $\diamond$,  $\triangleright$ or $\triangleleft$\\

\Huge \tikzcircle[red],  \tikzdiamond[blue, fill=pink], \tikztriangleright[red,fill=orange!50] or \tikztriangleleft[green!60!black,fill=yellow!50] \\
$\circ$, $\diamond$,  $\triangleright$ or $\triangleleft$\\

\end{document}


This article explains the Bosch eBike systems battery range and how it continually calculates based on how and where you ride. It also details that all eBikes with Bosch systems will show different battery ranges.
This article will help you understand what can affect your Bosch eBike battery range and a link to the Bosch eBike Range Calculator so you can demonstrate the likely range you will achieve with different changeable factors.


text:
Home Jeunes Chefs Rôtisseurs Competitions 2022 Jeunes Chefs Rôtisseurs Competition Jeunes Chefs Rôtisseurs Competition 2022 in Atlanta
L-R: Joseph Baffoe (Northeast), Sydney Hilzendeger (Pacific Northwest), Torian Jenkins (Southwest/Austin), Keegan Andrews (Southwest/Dallas), Michael Kennedy (Southeast), and Phil Gentry (Midwest).
National Event Features
Jeunes Chefs Rôtisseurs Competition 2022 in Atlanta
By: Kathy Merchant, Chargée de Presse Provincial, Midwest Province and Cuvée Team
June 2-4, 2022, Atlanta – Anticipation was in the Atlanta spring air as regional winners of Chaîne's Jeunes Chefs Rôtisseurs (JCR) Competition met from June 2 to 4 to determine the national champion who will represent the United States at the international competition next fall. Held in conjunction with the National Culinary Weekend, Chaîne members began arriving Thursday to kick off the weekend of festivities with a taste of Atlanta on Friday before Saturday's JCR finals, seminars, Gala, and Induction ceremonies.
Atlanta, Georgia, downtown skyline and park at twilight.
Friday: Welcome to Atlanta!
Morning Bus Tour
Lunch: South City Kitchen
Dinner: Canoe Restaurant – "Tucked Away, Not So Far Away"
Meet the Young Chefs
About the Young Chefs:
Young Chefs tour Buford Highway Farmers Market and Microsoft restaurants
Saturday: Competition – Practice, Preparation, and Presentation – When Months Become Minutes: It's Serious Business!!
Thanks to the Judges!
– Kitchen Judges
– Tasting Judges
Christening A New Chaîne Kitchen: The Shular Institute
Saturday: Learning Journey – A Trio of Demonstrations
• How to Make Perfect Risotto Every Time
• What is the Difference Between Cured and Uncured Meats?
• That's the Spirit!
Saturday evening: Gala Awards Dinner and Induction Ceremony
National JCR Competition winner
Memorial at Martin Luther King, Jr. National Historical Park in Atlanta
Dr. Martin Luther King, Jr. Birthplace.
As part of Chaîne's National Culinary Weekend, a small group boarded a minibus Friday morning to tour Atlanta neighborhoods and the downtown area that included beautiful mansions in the Buckhead neighborhood, Centennial Park and The Midtown Mile. The group's highlight was a visit to the Martin Luther King, Jr. National Historical Park. First established in 1980 as a National Historic Landmark and designated a National Historical Park in 2018, the park tells the important story of the life and legacy of Dr. King, the Father of the Civil Rights Movement, through preservation of his birth home and other historic sites such as the Ebeneezer Baptist Church. Dr. King and Coretta, his wife, are buried in Monument Park.
Following the bus tour, the group proceeded to lunch.
Martin Luther King National Park Memorial.
Sue Rodini, Conseiller Gastronomique Provincial, Southwest Province and Tony Rodini, Chevalier.
From L to R: Front Row: Betty Sasenick, Chargée de Presse des Etats-Unis; Sue Rodini, Conseiller Gastronomique Provincial, Southwest Province; Bertrand de Boutray, Bailli Délégué des Etats-Unis; Brooke de Boutray, Dame de la Chaîne; Peggy Reddy, Bailli of Seattle Bailliage; Back Row: Tony Rodini, Chevalier; Chef Isaiah Simon, Maitre Rôtisseur; Joseph Sasenick.
Impressed and invigorated by Atlanta's rich history and modern success, tour participants started off a great weekend of sampling the region's culinary delights with lunch at South City Kitchen in Buckhead—one of four metro Atlanta locations.
South City Kitchen is part of a family of 10 distinct dining experiences owned by Fifth Group Restaurants. As culinary director for all four locations, Chef Chip Ulbrich brings together a popular contemporary blend of local ingredients, classic southern traditions, and innovative presentation. He opened, and served as Executive Chef for, the first South City Kitchen location in Midtown. Chip is a member of the American Culinary Federation (ACF) and has been featured in Food & Wine, Southern Living, and Travel + Leisure.
The group's three-course lunch began with a tantalizing choice of appetizers: She-Crab Soup, Fried Green Tomatoes, or a southern twist on Caesar Salad. Continuing with the theme of oh-so-many-choices, lunch entrée selections featured local producers and included Springer Mountain Farms Fried Chicken, Shrimp and Marsh Hen Mill Grits, or Jumbo Lump Crab Cake. No doubt full and satiated after the first two courses, dessert was still quite irresistible: Banana Pudding Trifle or a fresh Gelato and Sorbet du jour. Piper Sonoma Brut bubbles paired well across the entire meal.
Canoe's tag line takes diners to the banks of the Chattahoochee River in the community of Vinings, not far from downtown Atlanta or the heart of Buckhead. (Well, there's the traffic situation, but spoiler alert: it's worth it!)
Its address on Paces Ferry Road is worth a short back story before sharing our group's culinary delights.
As the crow flies, Paces Ferry Road marks a straight line from the Canoe Restaurant to the new Thompson Hotel in Buckhead (part of the Hyatt company). So…what and where was that Ferry, and who was Pace? Mr. Hardy Pace was a settler and founding leader of Atlanta in the early 1800s. He created a ferry service from the point where Peachtree Creek empties into the Chattahoochee River to transport people to northwestern Georgia before the Western & Atlantic Railroad was constructed between Atlanta and Chattanooga, Tennessee. And he had an interest in developing the railroad. There was a gold rush in Georgia as well as California. Aha! All those names suddenly made sense!
Back to the main point about food and wine. Canoe Restaurant can rightfully boast extraordinary capacity to effectively run a large dining area, and at the same time manage multiple private parties and special events. Those of us lucky to dine in a private room as part of the Chaîne des Rôtisseurs National Culinary Weekend were blissfully unaware of the bustle of other activities. Service was attentive, professional, welcoming, and more—convincing all of us that southern hospitality is alive and well!
Executive Chef Matthew Basford and his team created an expressive menu for the Chaîne. Originally from Australia, living and working in New Orleans in 2005 during the notorious Hurricane Katrina, Chef Basford relocated to Atlanta and within a week had started working at Canoe as a line cook. Working his way up the ranks, in 2013 he was named Executive Chef.
With nearly a decade of experience under his belt as the leader of this team and menu articulation, Chef Basford's creative talents were on display for our Chaîne dinner.
Vidalia onion soup.
Canoe's house-smoked salmon.
To start, Creamy Vidalia Onion Soup riffed back and forth between sweet and savory, creamy and acidic, sugary and salty. Each bite was just a little bit different. Our welcome wine, a Roederer Estate Brut Rose NV from Anderson Valley, paired nicely with this complex soup.
One of Canoe's house specialties is an appetizer of silky smoked salmon served atop crunchy potato sticks and a schmear of creamy goat cheese accented with chives. Stags' Leap Chardonnay (2020) might have been a touch too oaky for some, absolutely perfect for others. (For those of you who know that there are confusingly two wineries with nearly identical names, separated visually only by the placement of an apostrophe, this wine was not from the infamous Stag's Leap winery that won the 1976 Judgement of Paris. It was a lovely wine nonetheless.)
Slow-braised rabbit.
Southern style pistachio pie.
Then the moment of entrée truth: fish, rabbit, or duck? As it turns out, there were no wrong choices! Although only a few members of our group selected Potato Crusted George's Bank Cod—me being one of them—it was a stunning preparation with crawfish and a modern spin on succotash that Chef Basford calls Red Bliss Potato Hash. By far, the crowd favorite selection was Slow-Braised Rabbit presented with tender brie ravioli that reportedly "melted in your mouth."
And finally, a unique preparation of Maple Marinated Duck Breast presented in a broth with ancient grain rice and soy buttered greens. A choice of California Sauvignon Blanc (Illumination 2019) or Willamette Pinot Noir (Stoller Reserve 2018) accompanied the entrée. Hmmm… imagine that most of us tried both wines!!
Serving Staff with Richard Smith, Bailli Provincial South Central; Bertrand de Boutray, Bailli Délegué des États-Unis; Rufus Cressend, Chancelier des États-Unis.
Closing the evening's meal was an exercise in restraint. The descriptions of two dessert choices were equally appealing, and when presented, equally interesting. Southern Style Pistachio Pie was a fun take on traditional pecan pie: candied pistachios on a gooey blond brownie served with a dollop of blackberry ice cream. Strawberry Chocolate Mousse melded two favorite flavors into a single mound of deliciousness, accompanied by salty brûléed brie, pretzel crunch, and basil.
Six young professionals met in Atlanta to compete for the honor of representing the United States at the International JCR Competition next fall. Meet these rising culinary stars through the links below.
Phil Gentry (Midwest), Torian Jenkins (Southwest/Austin), Sydney Hilzendeger (Pacific Northwest), Keegan Andrews (Southwest/Dallas), Joseph Baffoe (Northeast), and Michael Kennedy (Southeast).
Click on each Chef's name for their answers to the same six questions about their culinary journey.
Chef Keegan Andrews
Chef Joseph Baffoe
Chef Philip Gentry
Chef Sydney Hilzendeger
Chef Torian Jenkins
Chef Michael Kennedy
Shopping at Buford Highway Farmers Market; L-R: Jill Kummer, Bailli Pittsburgh; Shular Institute staff; young chefs Michael Kennedy, Joseph Baffoe, Daryl Shular, Phil Gentry, Torian Jenkins, and Sydney Hilzendeger; Reimund Pitz, Conseiller Culinaire et des Professionels des États-Unis; young chef Keegan Andrews; and Chef Varin Keokitvon.
by Chef Sydney Hilzendeger
A lesson in shopping for fish.
One of the highlights of the trip for me and the rest of the competitors was being able to go to a highly diverse and extensive market in Tucker. We were "let loose" to explore a whole range of food items many of us had never seen or heard of before. Seeing some cultural foods of Atlanta but also from places like Thailand and Mexico was really unique. I've never been in a market with such a wide variety. The seafood and produce were probably the most interesting sections of the market. We were all picking up new and strange fruits and herbs to smell. Being able to experience this with fellow culinarians made the whole trip just that much more enjoyable.
Produce was one the most interesting sections of the market.
Ready for a tour of Microsoft new and innovative kitchen
Learning about the unique kitchens and how they all work together.
During the Microsoft tour, our group could see the various ongoing and up-and-coming kitchen operations there. We saw the 10 or so unique kitchens and how they all operate and work together to provide new opportunities for not only the cooks and chefs in the area but also a more diverse menu for Microsoft employees. Each restaurant has its own business plan, vision, and mission. Seeing all these different concepts was terrific because it gave us all ideas and applied the essential part of cooking, the business of it all, to a real-world situation. We then were able to join Chef Shular for lunch at his separate restaurant in the complex and had a fantastic meal there. He talked about how he became so knowledgeable about good business and how he got started in the first place. I'll never turn down the opportunity to hear someone's story because you never know what you might learn from them. Chef Shuler had a lot of great advice to offer to us all. The group of competitors and I appreciated the time I got to experience and see food businesses on a higher level.
At the Microsoft innovative kitchen tour.
Six young chefs competed regionally earlier this year for a chance to become the United States champion. They had worked for weeks (and even months) with culinary coaches to prepare for their regional events. Competitors from the U.S. and other countries across the globe will face off next fall for an opportunity to achieve the international award.
These six young chefs got an early start at 7:30 a.m. Saturday at Atlanta's Shular Institute to complete and artfully present three dishes—an appetizer, entrée, and dessert—within four hours. Along with the Shular Institute, Jones Dairy was a lead sponsor for the event. All six chefs were required to include the protein ingredient braunschweiger in one dish.
Four hours seems like a long time…until it isn't! Regardless of how many times chefs practice and review recipes for dishes they may have made many times, they report that the competition is a stressful experience. Maintaining clean and safe conditions in the kitchen while exhibiting professional chef skills is all part of the process. Kitchen judges kept a watchful eye throughout the morning, making notes and ratings as preparation progressed. Delivering finished dishes on time to the tasting judges, who assess appearance as well as flavor, is critical. Being on time is another key metric.
After the judges completed their reviews, results were compiled to determine the winner of the competition. (No spoiler alert in this story: the big reveal took place at the Saturday evening Gala at the Thompson Hotel!) After providing feedback to the young chefs, the judges offered the same opportunity to guests at the event, explaining aspects of each dish that worked well and areas for improvement.
Mark Wright, Conseiller Culinaire Provincial Northeast.
Alan Romano, CEC/CCE/AAC, is professor of culinary and hospitality at Guilford Technical Community College in Winston-Salem, North Carolina.
Alan Romano, CEC/CCE/AAC
Mark Wright, CEC/AAC/HOBT, is a retired associate professor and department chair in the Hospitality Management Department at Erie Community College North Campus in Buffalo, New York. He is also the Chaîne des Rôtisseurs' Conseiller Culinaire Provincial for the Northeast Province.
John Coletta, Executive Chef and co-founder of Quartino Ristorante & Wine Bar in Chicago, is also Conseiller Culinaire Provincial for the Midwest Province. He is an author and ambassador for Italian Gastronomy.
John Coletta, Conseiller Culinaire Provincial Midwest; Marc Dalyn Ty, Chef Rôtisseur; Jones Dairy executive; Chef Daryl Shular, Shular Institute.
Michael Ty, Vice Conseiller Culinaire et des Professionels des États-Unis Competitions, tallies the judges' votes.
Isaiah Simon Chaîne Maître Rôtisseur and Vice Conseiller Culinaire Atlanta.
Daryl Shular, CMC, is chief executive of Shular Hospitality Group and a lead sponsor of the JCR Competition.
Isaiah Simon, ACF, Chaîne Maître Rôtisseur and Vice Conseiller Culinaire Atlanta, is Executive Chef at AmericasMart Atlanta, a wholesale trade center in downtown Atlanta.
Chef Daryl Shular and Reimund Pitz, Conseiller Culinaire et des Professionels des États-Unis.
Marc Dalyn Ty, Chef Rôtisseur Las Vegas, is Assistant Executive Chef at the University of Nevada-Las Vegas.
Judges provide feedback.
Shular Institute.
By any measure, a $20,000 check is a big one! As part of conferring the honor of an official Chaîne kitchen to the new Shular Institute, the Confrérie de la Chaîne des Rôtisseurs Foundation awarded a significant grant to support the Institute's mission of "breaking the traditional culinary school model" by rethinking how to prepare chefs for the future.
Sean Rush, VP and Chef Daryl Shular, Shular Hospitality Group.
Founder Daryl L. Shular, CMC (Certified Master Chef – 2014), is a culinary rock star. Among his many accomplishments, Chef Shular was the first African American in the world to earn this prestigious title. A member of the American Culinary Federation (ACF) since 1993, and a Certified Chef de Cuisine, Chef Shular was a member of the ACF United States Culinary Olympic Team in 2008. He later served as team captain for the International Culinary School Regional Team in 2012.
In 2005, Chef Shular was inducted into the American historical archives, known as "The History Makers," making him one of the youngest—and one of a few African Americans—to receive this recognition. He was also inducted into the African American Chefs Hall of Fame in 2017. And that's just the top line of his many accomplishments!
L-R: Rufus Cressend, Chancelier des États-Unis; Reimund Pitz, Conseiller Culinaire et des Professionels des États-Unis; Jill Kummer, Bailli Pittsburg; and Bertrand de Boutray, Bailli Délegué des États-Unis.
Early on, Chef Shular recognized the value to his career of belonging to professional organizations such as ACF. He joined ACF while earning an Associate Degree in Culinary Arts from The Art Institute of Atlanta (AIA), which was founded in 1949 and continues to confer credentials to creative industry professionals.
"It was at AIA where I learned the difference between being a chef and a cook," Chef Shular said. Paying it back as well as forward, Chef Shular teaches culinary arts at AIA.
L-R: Reimund Pitz, Conseiller Culinaire et des Professionels des États-Unis; Betty Sasenick, Chargée de Presse des États-Unis; Sean Ryan, Shular Hospitality Group; Cheryl Kenny, Bailli Provincial Southwest; Chef Daryl Shular, Shular Institute; Bertrand de Boutray, Bailli Délegué des États-Unis; Rufus Cressend, Chancelier des États-Unis; Richard Smith, Bailli Provincial South Central; Kevin Dunn, Executive Director of National Administrative Office; Jill Kummer, Bailli Philadelphia; and Robert Cugini; Bailli Provincial Pacific Northwest.
Chef Shular's progressive resume includes Sous Chef at Atlanta's Anthony's Restaurant, Executive Sous Chef at the DoubleTree Hotel, and Chef d'Cuisine at Spice Restaurant. As a young chef, he won more than a dozen culinary competitions. Today his Daryl Shular Hospitality Group not only runs the new school but also FARMED Kitchen + Bar where guests have a ringside view into a 7,000-square-foot open kitchen and culinary test lab. In addition, aspiring culinary professionals participate in online cooking classes through Plateed and a culinary team shares the Hospitality Group's great food at events through their Earth First off-premise catering.
L-R: Rufus Cressend, Chancelier des États-Unis; Reimund Pitz, Conseiller Culinaire et des Professionels des États-Unis; Chef Daryl Shular, Shular Institute; Sean Rush, Shular Hospitality Group; and Bertrand de Boutray, Bailli Délegué des États-Unis.
So why a new culinary school? Chef Shular and his business partner, Sean Rush, believe that "the core of a successful food service operation is a more educated and business savvy workforce driving the standards needed for continued success on the national stage… "(Our) new form of hospitality education serves as a springboard for future industry leaders," they said.
Both Chef Shular and Sean Rush were inducted into the Chaîne as Maître Rôtisseur and Maître Restaurateur, respectively, at Saturday's Awards Gala.
Competition guests ready for a trio of demonstrations.
What a treat! While the young chefs sweated out the competition in the kitchen, we admiring spectators enjoyed three demonstrations (with tastes!) on how to make risotto; the differences between cured and uncured meats; and a tutorial on Vodka and Cognac.
John Coletta, Consellier Culinaire Provincial (Midwest).
Chef John Coletta, Consellier Culinaire Provincial (Midwest), is Executive Chef and co-founder of Quartino Ristorante and Wine Bar in Chicago. He is also the author of Risotto & Beyond: 100 Authentic Italian Rice Recipes (available from your favorite bookseller).
In addition to a delicious taste of the final product—freshly prepared spring risotto—we now have a checklist of tips on how to make perfect risotto at home every time. Chef Coletta encourages home chefs to think like a pastry chef: follow the recipe precisely! There are three main secrets to consistently successful risotto:
Risotto "condiments" consisted of asparagus and mint.
Schular Institute staff serving Chef Coletta's risotto.
The first secret is the rice selection. There are more than 100 types of Italian rice. Most recipes typically call for Arborio. Chef Coletta says that Arborio is best suited for Minestra Soup, not for risotto, because of its structure. Instead, use Carnaroli for risotto. Of all possible Italian rice selections, Carnaroli is the finest. Chef Coletta uses aged (seven years) Acquerello brand rice at his restaurant. Why? The package is vacuum packed and sealed in a can for storage, ensuring consistent moisture and even cooking.
The second secret is to cook the rice and condiments separately, combining them just before serving. Why? Rice cooks one way. The condiments (vegetables, protein, herbs, etc.) cook a completely different way. Many older Italian risotto recipes call for the "sofrito" method: sautéing onion, carrots, and celery in olive oil before adding the rice. Chef Coletta cautions against this method. The results are inconsistent. Instead, he cooks the rice with mineral water. Bonus tip: follow these same guidelines to prepare paella, adding the proteins at the end.
How to make perfect risotto.
And last but not least, don't worry about exact cooking times. Get a feel for it! You will know the rice is done when the liquid is almost entirely absorbed. Only then should you add butter and cheese – a lot of butter and cheese! Gently sautée the condiments for a sparing one to three minutes. After adding half the condiments to the rice/butter/cheese mixture, the risotto is done when stirring with the spoon makes a "wave." Top with the rest of the condiments, maybe even sprinkle on more grated cheese, and serve ASAP. Voila!
Jones Dairy Farm display.
Jones Dairy Farm CEO Rick Lowry.
Rick Lowry, Ph.D. in food science, is president of Jones Dairy Farm and the lead sponsor of the JCR competition. A 20-year company veteran, Rick was the first non-family executive hired by the 133-year-old company. Seven generations ago, the Jones family migrated from Vermont to what is now the state of Wisconsin. Initially dairy farmers, the family is credited with being among the first cheesemakers in Wisconsin. As the business grew and diversified, they developed racetracks and hotels among other enterprises and in 1935, the family made a strategic choice to focus on sausage, bacon, and ham. "It's all we do."
Curing meat is both simple and complex. So is explaining the difference to consumers.
First let's define the curing process. Meat is cured by the addition of nitrates (NO3) to any animal protein. When combined with sodium or a potassium carrier, nitrates automatically break down to nitrites (NO2), which in turn affect product taste (e.g., ham vs. bacon), color (pink), and preservation (aging potential). Salt is an important part of the curing process, contributing primarily to flavor.
"Cured" does not mean smoked or cooked. According to Rick, you can make any animal protein taste like ham if it is cured.
The process is relatively simple and straightforward. There only two basic methods: traditional (chemical) and natural (plant-based, or no artificial) methods. Most people believe that "natural curing" is better because you are consuming fewer nitrates and nitrites.
It's not necessarily true. Buyer beware.
Read the label.
Jones Dairy executive preparing cured vs. uncured meat samples for the demo.
Understanding what you are buying, and how it was prepared is anything but simple. USDA regulations and labeling requirements are guaranteed to confound you, or at least force you to read the label details of every processed meat product you buy. If you love hot dogs, bologna, ham, sausages, and "non-specific" loaves such as mortadella, it is more likely than not that nitrogen dioxide (NO2), a chemical compound, was added to the meat.
Here's why you need to read the labels and make your own choices:
• Processed meats labeled "uncured" are actually cured. WHAT?! If you read the label carefully, it will reveal the difference: the curing agent was plant-based. Plant-based curing began in 2004. There was no classification system before that time. The USDA only controls the amount of laboratory produced nitrates, not plant-based.
• Plant-based curing agents include ingredients such as celery juice extract and powder. Turnip greens have the most natural nitrate of any vegetable. Just to reiterate, though, the label will say "uncured" and possibly "no nitrites or nitrates added." If the label says "not preserved," it just means no artificial preservatives.
Cured vs. uncured meat.
Like any good food demo, we had a tasting comparing bacon and bologna cured from plants (celery) vs. lab nitrates. Admitting the power of persuasion, I preferred the flavor (and appearance) of the plant-based cured meats, shown in the photo with toothpicks to differentiate.
Jones Dairy leadership team; CEO Rick Lowry (center).
Rick Lowry's final recommendation to the group was this: the biggest evil in food today is sugar. It's in absolutely everything. Why? It's cheap. It's there for flavor only. You body doesn't need sugar. We consume more sugar than anyplace else in the world. "It's better than any drug you've ever had…"
Jenny Feldt hosted an educational session and tasting on Grey Goose Vodka, a huge success within the Bacardi company.
Jenny reminded the group that vodka can be made from any product that contains fermentable sugar from anywhere in the world. Potatoes, wheat, and rye are among the first raw materials to have been used in making vodka. This workhorse is the foundation of all other spirits because they all begin as a clear alcohol. And thus vodka is the most saturated market category with spirits.
Jenny Feldt and Nate Refell.
Jenny's goal was to explain how Grey Goose—first bottled in 1997—is differentiated in a crowded vodka market. First, it is made from winter wheat which has greater complexity and more apparent citrus notes. It is distilled once in a continuous still instead of multiple times to preserve flavor congeners. Only Grey Goose uses single-origin Picardie wheat grown north of Paris and water from a natural limestone well in Gensac-La-Pallue (in Cognac) to craft a gluten-free spirit of exceptional character. Each presentation box is numbered according to batch.
Hailing from Cognac, Francois Thibault is maitre de chai (cellar master) for Grey Goose. He created the Grey Goose recipe. Sidney Frank, a billionaire American importer of wine and spirits, was a game changer for the Grey Goose brand. He wanted to move vodka into a respected category of spirits as he had done to popularize Jägermeister, a German digestif.
Nate Refell took us to Cognac for a taste of D'USSÉ, a "bold new expression of Cognac" (2012). The spirit is produced in the 200-year-old Château de Cognac which is situated on the Charente River directly across from Hennessy (1765). The D'USSÉ company was founded by Shawn "JAY-Z" Carter. Senior cellar master Michel Casavecchia curates the spirits. Where did the name come from? A French commune, expressed in all caps as a nod to JAY-Z who retains a 50% stake in the company.
D'USSÉ produces XO and VSOP style Cognacs made from Ugni Blanc and Colombard grapes grown in six cru vineyards. Technically, Cognac is a type of brandy made by distilling wine resulting in what the French call eau de vie. The Cross of Lorraine, a symbol of the daring spirit of noble men, appears on every bottle. Ninety-eight percent of the spirit is exported.
Tasting note for the VSOP: Deep amber, bouquet with woody notes with touches of cinnamon and floral notes, spice/almond/cinnamon on the palate; medium length/finish, smooth with scents of honey and dried fruits.
An Induction and Awards Gala Dinner was the capstone event concluding a vibrant weekend in Atlanta centered on declaring the national champion of Chaîne's JCR Competition.
Champagne reception.
Reception appetizers.
The evening started off with a Champagne welcome reception as everyone gathered for the festivities at The Thompson Hotel. Induction ceremonies were led by Inducting Officer Bertrand de Boutray, Bailli Délégué des États-Unis, who was capably aided by fellow Board member Rufus Cressend, Chancelier des États-Unis.
In total, 13 people were inducted into the Chaîne. It was a glorious moment for our culinary partners. Five of the six young chefs were inducted as Rôtisseurs. (Phil Gentry was previously inducted at the Cincinnati ceremony held May 15.) Three culinary leaders were inducted as Maître Rôtisseurs, including the local host of the JCR Competition, Chef Daryl Shular, and four people were inducted as Maître Restaurateurs. Wrapping up the general inductions, two people were elevated to new positions: Mary Ann Ty was elevated to Vice Chargée de Presse, Las Vegas, and Isaiah Simon was elevated to Conceiller Culinaire Provincial, South Central.
All inductees and elevations.
Chaîne officers and young chefs.
Special award to Robert Cugini to the Brillat-Savarain Foundation Hall of Fame.
Elevation of Chef Daryl Shular.
Académie Brillat-Savarin is a program within the Confrérie de la Chaîne des Rôtisseurs. It was created to promote excellence among the Society's professionals involved in the food industry. With Reimund Pitz, Chancelier Général, leading the induction, Académie Brillat-Savarin hosted an induction of four Official Fellows: Robert Cugini, William Paul III, Glenn Hammer, and Mauricio Garcia. In addition, Robert Cugini was awarded a Hall of Fame medal.
Chef Michael Ty was awarded the Chairman's medal. With him L to R: Reimund Pitz, Conseiller Culinaire et des Professionnels des Etats-Unis-Unis; Jill Kummer, Bailli Pittsburgh Bailliage; Robert Cugini, Bailli Provincial Pacific Northwest; Glenn Hammer, Bailli Monterey Bay Peninsula Bailliage; Bertrand de Boutray, Bailli Délégué des Etats-Unis; Rufus Cressend, Chancelier des Etats-Unis.
Chef Michael Ty received the Hall of Fame Medal for his contribution and dedication to the program. The Hall of Fame Medal is the highest award that can be given out by the Chairman, with a majority vote of the Brillat-Savarin Board of Governors.
And the winner is: Joseph Baffoe, Northeast Province.
The highlight of the evening was announcement of the winner of the National JCR Competition. The overall competition winner was Chef Joseph Baffoe, from the Northeast Province (supported by the Connecticut Bailliage). Chef Joseph also won the award for the signature dish. Chef Phil Gentry was named first alternate. In the event that Baffoe cannot compete for the international award, Gentry will step into that role.
L to R: Reimund Pitz, Conseiller Culinaire et des Professionnels des Etats-Unis; Robert Cugini, Bailli Provincial, Pacific Northwest; Varin Keokitvon, Maître Rôtisseur Seattle Bailliage; Bertrand de Boutray, Bailli Délégué des Etats-Unis; Betty Sasenick, Chargée de Presse des Etats-Unis; Peggy Reddy, Bailli Seattle Bailliage.
Last but not least, there was the five-course, fine wine dinner! The hotel's wait staff capably navigated pauses in service for components of the inductions, a live auction benefiting Académie Brillat-Savarin, and special awards given to recognize achievements among leaders in the Chaîne. Given special recognition was the introduction of Chef Varin Keokitvon, who was the 2009 JCR National Champion. He now is a culinary instructor at Seattle Culinary Academy of Seattle Central College. Chef Reimund Pitz awarded a special Académie Brillat-Savarin medal to Chef V, as he is addressed by his students including Sydney Hilzendeger. To whet your appetite, here's a quick recap of the meal, starting with perhaps the most divine Gazpacho and ending with a beautiful Sauternes!
Early summer gazpacho.
Halibut on succotash.
Truffled guinea hen.
Grilled striploin.
First Course: Early Summer Gazpacho
Miraval Rosé 2021, Côtes de Provence, France
Second Course: Halibut on Succotash
Duckhorn Sauvignon Blanc 2021, North Coast CA
Third Course: Truffled Guinea Hen
Château Terrasson Cuvée Prevenche 2016, Côtes de Castillon, Bordeaux France
Fourth Course: Grilled Striploin
CLOS DE L'OBAC 2010, Priorato Spain
Dessert Course: Grapefruit Curd
Château Laribotte Sauternes, Bordeaux France
Vive la Chaîne!
Special thanks to our lead sponsors, Shular Institute and Jones Dairy Farm. We are grateful for the generous support and participation of the following terrific group of sponsors:
• Banfi Wines
• Chef's Hat, Inc.
• CLOS DE L'OBAC Winery
• Collet Champagne
• F. Dick Professional Chef Knives
• Encore Events
• Haute Caviar
• Justin Vineyards & Winery
• Legal Sea Foods
• Silversea Cruises
• J. R. Simplot Company
• Thompson Hotel – Buckhead
• The Towne Hotel
Previous articleChef Joseph Baffoe – Northeast Province
Next articleHarlan Family is Stalwart Steward of Napa Valley
Kathy Merchant, Chargée de Presse Provincial, Midwest Province
2022 Grand Chapitre des Etats-Unis
Chef Joseph Baffoe – Northeast Province
Chef Philip Gentry – Midwest Province
Chef Sydney Hilzendeger – Pacific Northwest Province
Chef Torian Jenkins – Southwest Province


' '' " " " ' In six lines with a simple rhyme scheme (AAA BBB), Robert Herrick creates a feeling of intense passion. But who is the passion for? Is it for Julia or for Julia's clothes?
Herrick gives us no clue. Would he find the clothes as attractive without Julia? Is it she who gives the clothes the characteristics Herrick finds appealing? It could be he burns with passion for Julia, an exquisitely beautiful woman who moves with such grace in fine silk fabrics that she endows them with the qualities of liquefaction, vibration, and glittering that "taketh" him.
On the other hand, maybe Julia doesn't inspire his desire. It's just the way she dresses, her choice of fabric and color that sends him into a reverie of the sort of woman he'd like to see in such fine silks.
Though Herrick refers to her as "my Julia," she may be only a fantasy or a woman he observed and fancies he'd like to possess. The poem says more about infatuation with an aspect of a person's being than about the person herself. Having experienced intense infatuation more than once, I understand the possessiveness the feeling engenders. I've also experienced the disappointment of learning that appearance is often more appealing than the actual experience of knowing the object of my interest.
The poem is intriguing because it fosters wild speculation. Is there a short story or a novel in this poem? I wonder.
I love the line "That liquefaction of her clothes." I can just picture silky fabrics swirling in motion.
I'm sure one could create a short story or novel from this poem. To figure out who these characters are and what they want would fuel any writer's creativity.
Well, then, maybe we have a prompt for another writing contest.
I felt that as I listened to James B. Golden read his poetry. His imagery is breathtaking.
I've never thought of that poem that way. I vote for Julia.
That's what poetry is all about and why I love it!


Rent a Dumpster in Joy Now!
Simply give us a call and we will answer any questions you may have about the Joy dumpster rental procedure, allowed materials, size you may need, etc.
Our roll off containers can usually be delivered in Joy the day after you place your order. Make sure to call us early to ensure timely delivery.
Nearly all roll of dumpsters have the exact same width (normally eight feet). That makes it possible for firms to utilize the same trucks to transport a wide variety of dumpsters. When you see a dumpster's measurements, therefore, you can assume they refer to depth and span. You may also see dumpster sizes recorded by yards. This actually refers to square yards that measure the dumpster's volume.
If you're coordinating a large commercial project, then you will probably need a 40-yard dumpster or larger. Big house renovations may demand a 30-yard dumpster, but most smaller dwelling repairs only need 20-yard or even 10-yard dumpsters. Speak to an expert in case you need more advice on picking a dumpster size that matches your endeavor.
It is hard to conquer a roll off dumpster when you've got a large project that'll create lots of debris. Most rental companies comprise dropping off and picking up the dumpster in the costs, so you can avoid additional fees. Roll off dumpsters typically have time restrictions because companies need to get them back for other customers. This is really a possible drawback if you're not good at meeting deadlines.
Dumpster bags are often suitable for small jobs with loose deadlines. In the event you don't desire a lot of room for debris, then the bags could function nicely for you. Many companies are also happy to let you maintain the bags for so long as you want. That makes them useful for longer jobs.
Most firms in Joy have straightforward policies that will help you realize just how much it costs to rent gear. Following these tips can help you avoid hidden fees when renting a dumpster in Joy.
A lot of firms will charge you extra for keeping the dumpster longer than agreed. Make sure you plan ahead so you can keep the dumpster for a suitable period of time. You should also ask about additional fees so you'll understand how much extra days cost.
There are a lot of things to consider when choosing a local or national company in Joy. Follow these guidelines that will help you select which choice is better for you.
A local company in Joy may offer better customer services that help you complete your job while keeping prices low. Lots of them, nonetheless, have a restricted number of dumpsters to rent. Should you not schedule an appointment in advance, you may not have the choice you need.
A national company in Joy will generally have more sizes and designs to match the unique needs of your project. National companies are also a good choice for construction teams which work in a number of cities. Some individuals, however, complain that national companies are not as adaptable as locally owned businesses.
What Size Dumpster Should I Get for a Residential Clean Out in Joy?
Residential clean outs typically don't require big dumpsters. The size that you simply require, though, will depend on the size of the undertaking.
Should you plan to clean out the whole house, then you probably need a 20-yard roll off dumpster. You can also use this size for a sizable cellar or loft clean out.
When selecting a dumpster, though, it is frequently a good idea to request a size bigger than what you think you'll need. Unless you're a professional, it is difficult to gauge the precise size required for your project. By getting a slightly bigger size, you spend a little more money, however you also prevent the possibility that you will run out of room. Renting a bigger dumpster is almost always cheaper than renting two little ones.
Most residential areas permit roll off dumpsters. When you have a driveway, then you could generally park the dumpster there so you do not annoy your neighbors or cause traffic issues by putting it upon the road.
Some projects, though, will require putting the dumpster on the road. If it applies to you, then you must talk to your city to learn whether you need to get any permits before renting the dumpster. In most cases, cities will let you keep a dumpster on a residential road for a brief amount of time. In case you believe you'll need to keep it to the road for a number of weeks or months, though, you may need to get a permit.
All major credit cards accepted for dumpster rentals in Joy.