Authority in home wine making supplies launches new site, new focus towards home brewing supplies.
Independence, MO (PRWEB) February 07, 2012
E.C. Kraus, the authority supplier in home wine making products for over 40 years, announce today an expansion in their efforts towards setting the bar for the home beer brewing industry. The Missouri-based organization has provided its customers with home beer brewing supplies in the past. Now, a recent website redesign and new e-Commerce strategies have their targets set to grow the industry of home beer brewing.
“Our family has always been brewing beer, for as far back as I can remember,” Directing Partner Ed Kraus said.
Founded in 1966, E.C. Kraus specializes in providing home wine making kits by mail to allow home vintners produce and enjoy their own vino. The new website not only allows E.C. Kraus to continue their role as a supplier, but utilize over 40 years of experience and their own homemade wine recipes, to educate customers and fans on techniques and tastes.
Their new approach to the industry will produce the same level of superior products, insight and expertise for home beer brewing kits and educational resources- like the E.C. Kraus Wine blog, which has provided tips and advice for those who wish to brew beer at home.
“We have always had a passion for beer and the craft that goes behind it. Sharing this passion with others, just seemed like the natural thing to do,” Kraus said.
With loyal customers coming back for more, even after four decades, E.C. Kraus recently engaged with a Baltimore-based eCommerce firm to beef up their website and eCommerce strategies. Leveraging a new platform, E.C. Kraus looks to increase site functionality to improve the overall customer experience for beer brewers the way they’ve taken care of home wine makers across the country for years.
The final design blends industry expertise and ecommerce development in a seamless way to assure customers can shop with confidence. With brand-new dynamic customer segmentation functionality within the design to allow specific banners to display based on incoming users’ information and search queries, allowing them to target the specific needs of customers and provide the resources they need to enhance the consumer experience
About E.C. Kraus:
Since 1966 E. C. Kraus has been providing its customers with superior supplies and practical products for making wine and beer at home. Some have remained loyal for over 40 years, others are just getting started.
With a selection of products hard to find anywhere else, E.C. Kraus continue to search for new ones. Not just products that are unique, but functional, practical and of a quality that is beyond expectation. E.C. Kraus products also provides supplies for making liqueur and soda pop from the home.
For the original version on PRWeb visit: http://www.prweb.com/releases/prweb2012/2/prweb9166632.htm
Befitting its name, Il Triangolo is uniquely positioned on the
corner of Corona Avenue and Junction Boulevard, in Corona. This
triangular building was built in the 1800s and is very rich in
history. Angelo Gigliotti, an immigrant from Calabria, Italy,
purchased the building in 1980, never thinking that more than 30
years later his son, Mario, together with the support of his
family, would open a traditional Italian restaurant, filled with
culture. You will be greeted by family when you enter, and
immediately feel at home.
Our meal started with a basket of hard-crusted bread, baked by
Mario’s wife, Pierina, who does all the baking and makes the pasta
fresh daily. Accompanying the bread was a spread of sundried
tomatoes, black olives, anchovies and extra virgin olive oil. The
flavors blended together perfectly. It was hard not to make a meal
of this alone.
You must complement your meal with Mario’s homemade wine mix, a
smooth fragrant combination of cabernet sauvignon, merlot and
Our already heavenly meal continued with a pasta fagioli soup of
small pasta, very tender cannellini beans and a touch of vegetables
in a light flavorful broth. I must report, “it was almost as good
You may want to try the antipasto platter of thinly sliced
sopresatta (made by Mario and family), fresh buffalo mozzarella
over sliced California tomatoes, feather-like prosciutto di Parma
and home-cured olives, all topped with extra virgin olive oil
(shipped directly from Calabria) and home-grown dried oregano.
Try to leave room for one of the many fresh pasta dishes, each
with its own signature sauce. We tried a southern Italian dish of
orecchietti pasta with Giardini mushrooms in a light truffle sauce.
It was presented beautifully and was a magnificent blend of flavor
There are plenty of entrees to choose from, sure to please
everyone in your family. We tried pollo il val Dosano, a northern
Italian dish of rolled chicken stuffed with spinach, fontina cheese
and prosciutto di Parma, topped with a light brown sauce. It was
served with a side of broccoli rabe and roasted potatoes. It was a
delicious dish for a hearty appetite.
I hope you have room for Pierina’s magnificent tiramisu or
Italian ricotta cheesecake.
Everything at Il Triangolo is fresh from the market, homemade
and free of preservatives. The menu is moderately priced and the
atmosphere warm and friendly. You will be treated like family by
daughter Josephine or son Angelo, if not by Mario and Pierina.
For authentic Italian food without leaving Queens, this is your
Visit Il Triangolo for a truly romantic Valentine’s dinner and
tell Mario that you heard about him in the Queens Chronicle and
he’ll treat you both to a glass of his delicious homemade wine.
Il Triangolo Ristorante Italiano, is located at 96-01 Corona
Ave., Corona, and be reached at (718) 271-1250.
Eric George /ThisWeek
Owners of Plum Run Winery, Dave and Diane Crosby, hope to open a winery in the center of Grove City by June.
Come summertime, the Grove City town center will welcome its very first winery.
Dave and Diane Crosby want to open Plum Run Winery at 3946 Broadway by June. The winery would feature wines made from grapes grown in the couple’s vineyard at their local residence.
Crosby has made homemade wine on and off for about 30 years.
“It’s basically a hobby gone wild,” he said.
Crosby plans to carry a variety of wines ranging from sweet to very dry. Besides the wine made from his grapes, other types of wine will be made from juice and grapes that are mostly grown in Ohio. Prices haven’t yet been set, but he estimates bottles costing $10 to $16 and glasses costing $4 to $5.
Though he hasn’t set official business hours, Crosby envisions being open from about 1-6 p.m. Customers will be able to sample wine and drink in a sitting area. Finger foods such as cheese, crackers, meats and fruits also will be available.
Crosby will rent the Broadway facility. He and his landlord will spend about $90,000 on building renovations.
Diane Crosby said the winery is “just the logical next step” for them. “The potential is great.”
Dave Crosby began making homemade wine in his early 20s, after a college professor introduced him to it. About 10 years ago, he and Diane moved to their current home, where they began growing their own grapes.
While his vineyard could produce a maximum of 2,000 gallons of wine per year, Crosby will start on a smaller scale. Three out of the couple’s 14 acres are dedicated to vineyards. So far, about 1.5 acres are being used for production. Harvest starts in August and ends in mid-October.
Eighteen varieties of grapes are grown at Plum Run Vineyard. The major types include white varieties Vidal and Traminette and red varieties Chambourcin and Cabernet Franc.
Wineries and microbreweries were allowed after Grove City Council on Nov. 21 permitting legislation allowing both the sale and manufacture of beer and wine in the city’s central business district.
The central business district is defined as 17.5 acres along Broadway between White Place and Civic Place. The microbreweries and wineries, which would need appropriate state liquor licenses, may sell their products at their sites.
John Saunders, 61, didn’t get the Stirrup Cup bartending gig at 21 because of his food-and-beverage degree. He was hired because the owner wanted a fighter, and Saunders happened to be a Vietnam-tested Marine and a veteran of the boxing ring whose dad had him sparring by 10.
Such was Carmel Valley – and the Stirrup Cup, now the Running Iron – at the time. Saloons were more of a menace than a memory, drinks more whiskey rocks than Chock Rock Pinot, bartenders more bouncers than mixologists.
“Oh, we had some scraps,” Saunders says.
Later he would help his dad manage a slew of properties that include some Saunders now owns, like the Valley Hills Center (where Saunders once ran Woolly Goldfields in today’s Baja Cantina). Last week, in fact, he was in the Baja’s parking lot tending a huge trailer grill and two bubbling commercial-sized pots of “butt-burner” chili as part of a benefit for an old friend battling cancer.
Today he tends to a glorious patch of grapes just past the Running Iron, where he grows Cab, Merlot and a very rare Monterey County Cab Franc for a Boete label named after his grandma. He’s a small-batch winemaker doing about 1,000 to 1,200 cases a year on a plot he shares with his wife, one of four sons, a dog named Cabernet and seven cats, mostly adopted ferals, who keep the wood rats from wrecking havoc in the wine cellar.
There might be no better representative of Carmel Valley’s character – past, present and even future – than Saunders, and fewer with more stories.
But as much as he embodies the Carmel Valley, it was in Salinas Valley that his wine hopes took root.
Any farmer worth his fertilizer will tell you it’s all about the dirt. The right soils mean everything.
But for this born-and-raised Monterey native – “My dad said he loaned money to everyone in town at some point or another” – it’s not so much about the chalky Carmel Valley rock at his 6.5-acre vineyard. Even though it helps produce Cabernet Sauvignon that sells out annually, and leads sought-after local wine consultant David Coventry to say, “He has one of the nicest vineyards I’ve seen in my life.”
It’s about the dirt on the boots of Salinas’ farmers.
Built-like-a-wine-barrel Saunders ran the legendary – notorious, some might say – Brass Rail Bar Grill in what’s now First Awakenings of Oldtown Salinas. On the front of the place, one of his dad’s that Saunders’ brother Frank now owns, a sign said, “Don’t worry about the mud on your shoes. That dirt is what made this city.”
There were also phones installed in permanent private booths for big-ag regulars with TA and Royal Packing, plenty of storied ’70s-style partying and a chef almost as uncommon for her gender (female) as her ingredients (pine nuts and pheasant breast). But it was the farmland dirt that matters most to this wine story.
Saunders served, cleaned, cooked and did one other crucial thing, particularly when talk turned to dirt: “I listened,” he says.
One of those farmers asked for a ride home from The King’s Den, then showed Saunders a dirt-floor cellar stocked with first-growth Bordeaux. The night poured out in front of them. When Saunders woke, the guy pretty much demanded they make wine.
“It was late in the year,” Gary Pisoni says. “I had already harvested some from [friends] at Smith Hook [now Hahn], and I told him he should go and get some. We got two or three tons that day.”
Saunders fell into bootleg winemaking a la Pisoni – who now defines a region with his incredible Pinots – and learned quickly.
“He’s a good student,” Pisoni says. “We made homemade wine, entered it in fairs, and won all sorts of blue ribbons and gold medals.”
Back at the Brass Rail, aggies in the know would place a $10 bill on the table and servers would retrieve unmarked bottles of Zin from the basement below.
Saunders would alternate between running restaurants which upped the attractiveness of the family’s commercial properties – including East of Eden, Blind Pig Tavern and Goldfields – and retreating to a Soledad ranch to plant limes, lemons and oranges.
“I have always loved to farm the most,” he says.
His greatest farming success sits on the acreage in Carmel Valley, where neighbor (and fellow boutique winemaker) Bill Parsons of Parsonage Winery originally tracked down the best clones and rootstock he could find to match the climate, and Saunders dug the vineyard with his tractor.
Enter local vine whisperer and chemistry ace Coventry, who has worked with everyone from Ray Franscioni to Cliff Cruzan. Saunders listened some more. Coventry discovered what he calls a “gentle giant” who snapped a bear-trap brain onto most everything.
“He has been my best student,” Coventry says. “He can repeat everything I’ve told him. He’s also an excellent chef. I mean, he makes his own fireworks. He does things that are very, very detail-oriented.”
“That guy,” Pisoni says, “he can do just about anything.”
The result today is a small portfolio of wine – including an increasingly popular Bourdeaux blend called Cheval Rouge – that people like Hall-of-Fame-quarterback-turned-wine-authority Fran Tarkenton love to talk about.
“We like to seek out little boutique wineries,” he told Wine Spectator in a piece that would set off a small Boete selling spree. “We found one we like a lot in Carmel called Boete. They make a Cabernet Franc that is just outstanding.”
The valley hills provide the foothold for the knockout wine.
“It is such a challenging site for the vines,” Coventry says. “With their self-limiting vigor, they throw a small crop naturally, one that has super intense flavors, without any outside manipulation.”
In other words, the wine reflects the personality of both the Carmel Valley land and the winemaker himself.
“Absolutely so,” Coventry says. “They show a rustic edge with an underlying refinement. Spend time to get to know them, and they give great rewards.”
Even as Saunders bemoans being one of the old guys at the Running Iron now, he’s keeping up a vigorous existence hunting, farming and winemaking behind 1,000-pound doors in his ranch’s barn cellar. The grape-eating Cabernet accompanies him most everywhere he goes.
The difference now: He’s doing the teaching.
There’s something familiar about the style of his primary student. His son, Jesse Saunders, has tough-guy credibility as a successful rodeo bull-rider. He has wine sensibility after making his own for the first time this year.
“His wine is like a son to the father,” Coventry says. “You can see all the pieces are there; he just needs time to grow as a winemaker, a little more practice.”
Jesse’s also got Carmel Valley in his DNA, and even a Baja Cantina steak-and-eggs special named after him. And, like his dad, he can bounce back from a beating: Jesse is just reaching full recovery after having his cheekbone, jaw and much of the orbitals around his left eye smashed when he flipped an ATV on a fierce vineyard uphill.
“He took a good hit,” Saunders says.
Saunders says boxing men like gold medalist and eventual world champion George Foreman taught him something about resilience that applies in the vineyard, particularly during a mildew-cursed, low-output year like 2011. (“Our lightest ever,” Saunders grunts.) You learn to hang in there.
“Making wine is actually a lot like boxing,” he says. “Things might not go your way, so you do what you can to stay in the fight.”
Take some punches, drop some fruit.
“You might win the fight, you might come out with a better wine,” he says. “Tough years make better winemakers.”
They also make winemakers who are down to earth – and, in this case, winemakers who are down with dirt.
The Boete tasting room is located in Valley Hills Center in Carmel Valley (see sidebar, this page). Bottles range $30-$60. 625-5040, www.boetewinery.com
Stuart Thornton contributed to this story.
Take a trip back in time to Il Triangolo in the historic neighborhood of Corona. This classic, family-owned and operated restaurant gets its name from the notable triangular building which dates back to 1916. A trolley car used to run past it, down Corona Avenue en route to Maspeth at the beginning of the century and you can read about the interesting history of this neighborhood on the menu’s cover. The building has been in the Gigliotti family since the early ‘80s when it was bought by Angelo Gigliotti, an Italian immigrant. His son Mario lovingly restored it to its original grandeur and a meal here is very special. Enjoy old world charm and a cozy dining room that holds less than a dozen tables, dressed in crisp, white linens. Original brick walls were uncovered after years of neglect. Soft lighting and the dulcet tones of Sinatra set the mood and hearken back to a romantic time in early New York City.
Il Triangolo is indeed a family affair, with Mario’s wife, Pierina, re-creating her family recipes for all to enjoy. Daughter Giussepina and son Angelo help out in the dining room and everyone is treated warmly. Everything is made in-house, including the bread, pasta, soups, sauces, desserts and the tantalizing vegetable and eggplant gardiniera that is served as an appetizer. We were even treated to homemade wine and father Angelo’s own olive oil pressed from his orchard in Calabria, Italy.
We started with glasses of wine from an emerald green carafe and for our first course, a sampling of their tantalizing marinated vegetables called giardiniera was brought, along with slices of buttery cheese and their delicious house made bread and olive oil. Other cold antipasti include buttery fresh mozzarella with ripened tomatoes, roasted peppers, olives, prosciutto and basil, drizzled with extra virgin olive oil ($9). Antipasto Calabrese combines slices of house made sopressata (spicy cured meat) with pecorino Romano cheese, olives and wild mushrooms ($8). For hot appetizers, you can’t beat the fried calamari rings served with marinara sauce or spicy fra diavolo. Fresh little neck clams are stuffed with bread crumbs and special seasonings then baked until crispy and golden ($8). Pierina’s homemade soups include handmade tortellini in rich chicken brodo and paste e fagioli that will take the chill out of the coldest day.
In Italy, after antipasto, pasta is typically eaten as a first course. Il Triangolo makes a number of house made pastas with delectable sauces. The fettuccine alla Triangolo is one of my favorites, cooked al dente and topped with a light, creamy sauce of gorgonzola cheese, prosciutto, peas, onion and freshly grated Parmigiano cheese ($15). Another house favorite is the tender, toothsome cavatelli pasta with verdant broccoli rabe and juicy sausage. You’ll want to soak up every drop of this delicious dish with more crusty bread and have another glass of wine. Homemade gnocchi are topped with rich, meaty Bolognese sauce. Few can resist the linguine with clam sauce or the classic spaghetti alla Puttanesca or spaghetti and meatballs in rich ragu.
For your “secondo” there is a nice selection of chicken, meat and fish dishes to choose from. One of the most popular is the vitello Mario’s style. These forktender veal cutlets are pounded thinly and sautéed with smoky pancetta, peas and cherry tomatoes, making this dish a treat for the eyes and the palate. Veal Valdostana is a hefty cut layered with prosciutto and fontina cheese and on Saturday nights you’ll find classic osso buco. Chicken scarpariello is sautéed with peppers, olive oil, rosemary, garlic and white wine. Pan seared chicken breast is topped with mozzarella du buffalo and a reduced red wine sauce ($17). Even picky eaters will love traditional chicken parmigiana, made extra special here with the finest ingredients. Sauteed entrées come with your choice of spaghetti marinara or a house salad. The grill renders marinated chicken breast, juicy skirt steak cooked to order and paillard of veal. Grill entrées are served with vegetables and roasted potatoes or house salad. From the sea comes fresh salmon, broiled with capers, rosemary, garlic and extra virgin olive oil or plump, tender shrimp Francese in a delicate egg batter. Frutti di mare is a bounty of the sea prepared in a light marinara sauce, served over a mound of linguini.
Save room for desserts and don’t feel guilty. Il Triangolo’s desserts are wonderfully light and not overly sweet, allowing the flavor of the fine ingredients to come through. Choose among house made Italian cheesecake, tiramisu, cannoli or specials such as pineapple cake. Cool sorbettos and creamy tartufo ice cream are available too, and a rich espresso is a must to finish your meal in classic style. Bring your Valentine to Il Triangolo, where a very special menu is being prepared at the fixed price of $60 per person for a complete dinner.
You’ll feel like family at Il Triangolo. They’re open six days a week for lunch and dinner from noon until 10pm weekdays and until 11 on weekends (closed Mondays). There is valet parking, and commuters from other parts of Queens and Manhattan can take the 7 train to Junction Boulevard. and walk a couple of blocks straight to Il Triangolo. Don’t forget their very special Valentine’s celebration. Call now for reservations at one of two seatings the evening of February 14th. Si mangia bene a Il Triangolo!
96-01 Corona Avenue Corona, NY
Antigua St John’s – The police confiscated a number of contraband items during a search of the prison early Saturday morning. Drugs, screwdrivers, and nails were discovered, along with 86 cigarette lighters, 11 cell phones, six cell phone batteries, 20 chargers, 86 cigarette lighters, 72 pipes (donkey pipes),
A bottle of homemade wine, and a book with the interior cut out (believe to be used to conceal smuggled items).
The last search was conducted on October 22, 2011.
Meanwhile, a 28-year-old man from Villa said he was shot in the left side during an attempted robbery on Nelson Alley at about 2 am on January 28.
He said two men confronted him as he was walking, and tried to rob him. When he resisted, one of them pulled out a gun and shot him. The robbers then ran off.
The police took the victim to the hospital, where a doctor described the injuries as serious.
In Michael’s Village, sometime between on January 27, someone broke into a home and stole an HP laptop valued at $1,000, an HP monitor valued at $350, a cell phone valued at $300, and about $400 in coins.
The intruder reportedly also unsuccessfully attempted to lift a 42” flat screen TV through a window.
The police have, meanwhile, recovered a quantity of jewellery believed to have been stolen. The public was invited to visit the Criminal Investigation Department at the St John’s Police Station on Newgate Street to identify their items.
RE: Prison Search Nets Contraband
Clean the syetem
RE: Prison Search Nets Contraband
RE: Prison Search Nets Contraband
<!–Saxotech Paragraph Count: 8
“Our number one interest in this legislation is that we can continue to do these community outreach things that we’ve been prohibited from doing,” said SOB treasurer Larry Carlin.
Other homebrew clubs have had similar experiences, Carlin said. Last spring, Racine city officials shut down a homebrewing event that was part of an annual beer festival held on city grounds after asking the state Department of Revenue about the meaning of the law. The Department of Revenue is tasked with providing guidance and interpretation of the law, but local governments, not the department, are responsible for enforcing it.
“What the current law says is that a homebrewer can certainly enjoy these beverages in their own home,” said Department of Revenue spokeswoman Stephanie Marquis. “But the statute also says the consumption of that has to take place on the homebrewer’s premise. They can share with a family member or friend or guest, but it has to be in their home.”
The law has been on the books for quite some time, and nothing has changed about the department’s interpretation, Marquis said. According to Wisconsin Statute 125.01, the legislative intent of these provisions is “for the benefit of the public health and welfare and this state’s economic stability.”
The Society of Oshkosh Brewers attracts people from all walks of life, Carlin said. Club members include engineers, professors and a videographer.
“We just happen to enjoy the art and science of fermentation,” said Carlin, who has been homebrewing for about 15 years.
SOB president Mike Engel was bitten by the homebrew bug when his wife bought him a kit for Christmas about 20 years ago. Engel said he was “weaned on Pabst,” adding that homebrewing taught him to appreciate good beer, especially in contrast with the domestic brews popular at tailgate events.
“I think it was just that, the fact that I can make something that’s as least as good, or better than commercial beers – and most of the time, better, in my estimation,” Engel said. “Homebrewing allows you a lot of latitude in the different aspects of brewing. From the types of grain that you put in to the yeast styles that you put in, the combinations are endless.”
January 28, 2012 3:35:00 PM
BY JAN SWOOPE
Boston native Dick Mahoney has stories to share. The retired chemical engineer and baseball writer played semi-pro ball. He also managed and played in the Roy Hobbs Adult Baseball League. Along the way, he met greats like Ted Williams, Nolan Ryan and Yogi Berra and gained entrance to the Boston Red Sox’s inner circle.
Judy Coleman has stitches to teach. This lifelong needlework artist is a master at crochet, needlepoint and all manner of creative craft that can be wrought by hand, hook or thread.
Deborah Johnson has technique to coach. The author and winner of the Mississippi Library Association 2010 Award for Fiction is eager to pay it forward by mentoring would-be writers in developing their own literary ideas and manuscripts.
These three — and many more — are volunteer instructors for Mississippi University for Women’s Life Enrichment Program (LEP). Thirty-two stimulating non-credit spring courses will be offered Feb. 13 to March 30 in a dizzying range of subjects. Estate planning? Covered. Japanese culture? Done. Nature photography? Of course.
Classes are held during the day, early evening and Saturday mornings, and meet once a week for one to two hours. And for a $35 fee, participants age 18 and older can sign up for as many courses as they’d like.
What began in the fall of 2009 with six courses and 24 participants has now grown to more than 30 courses and nearly 250 people eager to take them.
“This is one of the great success stories in the community,” stressed Glenn Lautzenhiser, chairman of the LEP board of directors. So much so, that in the summer of 2011, LEP Program Coordinator Dr. Barbara Moore, Lautzenhiser and board member Kathy Howell were asked to make a presentation at the University of Alabama at a conference about similar programs across the country, most of them at much larger universities.
“They couldn’t believe the numbers and the quality courses we offer after such a short time,” said Lautzenhiser. “I don’t think we take a back seat to anybody in the quality of courses we offer. What we’re doing has caused people to sit up and take notice.”
Moore remarked, “There are campuses all over the country doing this … with participants paying one fee and signing up for as many classes as you want, but we’re the only one in Mississippi right now.”
Although class offerings may change somewhat from semester to semester, some courses are perpetual staples. Pilates (taught by Maureen Gerber), wine tasting (Mark Grisham), yoga (Jill Williams) and gardening (Dr. Jeff Wilson), for example, have already filled due to ongoing demand.
Participants for other spring classes are asked to sign up by Friday, Feb. 3, for the best chance of getting into their courses of choice.
Tommy Hunt of Columbus is a repeat customer of the Life Enrichment Program.
“I’ve taken wine tasting every time they’ve offered it. How bad can a class be when you eat food and drink wine?” he laughed.
Hunt actually brings his homemade wine to class every semester, Moore said.
Hunt continued, “I’ve taken George Courington’s financial advice course, which was very good, and some of the history courses, too. Any time you have Rufus Ward telling his local history stories, that’s always great.” He also bragged on “The Doctor is In,” an innovative class organized by Dr. Chance Laws.
“Different doctors, in all different fields, would come each week to talk to us. It was really informative,” noted Hunt. “I wish I could take even more classes, but I’m still a working man.”
Laws actually took some computer courses: His wife, Gail, is an MUW alumna and an LEP fan.
“I took bridge, which was really great, and we’ve since formed a little bridge group; that’s really been enriching in itself,” said Gail. She took digital photography, too, among other classes.
Every semester the enrichment program gets even better, she praised.
“They ask for evaluations and feedback, and they listen. It always seems even more organized, and they make any adjustments they need to so that it just keeps improving,” she said.
Passing it on
Courses are taught by volunteers from the community who are experts in their fields.
Mahoney taught the baseball course at the University of Alabama several times, to full classes. He’s looking forward to it being offered in Columbus at 6 p.m. on Wednesdays — after work hours, so more baseball buffs can attend.
“I love to have an interactive class; you always meet so many interesting people,” the former General Tire (later Omnova) executive said. “We’ll talk about baseball history, trivia, economics and any other aspects of the game participants want to talk about.”
This semester will be Johnson’s fourth time to teach “Put It on Paper.”
“I really like doing it because when I started my own career, I had a lot of people help me and give me advice, so it’s really nice to be able to share that with others and encourage them,” she shared.
Many who sign up are aspiring fiction writers, but the class is useful for non-fiction writers, too.
Participants will learn how to structure stories and build characters. They’ll even get advice about practicalities, like finding an agent and getting published.
“But there are two main things about writing. A: you have to do it and keep doing it, and B: you have to be humble because once you do it you’ve got all sorts of people who say you can do it better,” shared Johnson, whose “The Air Between Us” (Harper Collins) won the Library Association Award. Her next novel is due out soon.
Gail Laws said, “These people do this for no pay; they’re all volunteers, which I think is so wonderful. It’s the community giving back through MUW enrichment programs.”
For the first time, LEP is offering courses outside Columbus. Courses in calligraphy, natural medicine, research and genealogy, and archaeology of the Holy Land will be taught in West Point, at the Bryan Public Library.
Both Moore and Lautzenhiser hope it won’t be long before more courses are offered in other surrounding towns.
LEP is aimed at anyone who has a love of learning.
“Our attitude is that one of the most fun things in life is to learn something you didn’t know before,” said Lautzenhiser. “You’re going to learn, but you’re also going to make new acquaintances and friends you’ll hopefully keep for a long time.”
Get your brochure
Contact the LEP for a class brochure by calling 662-329-7150, or the Center for Creative Learning at 662-241-6101, visit web2.muw.edu and click on the Life Enrichment link or email Moore at email@example.com.
Young American bartender at New Delhi’s Hyatt Regency, Michael Patrick McSorley, cheers up the cocktail scenario not just by bringing some interesting concoctions but signature bar tools too
It is so nice to see a hands-on bartender, completely in control of the counter. You would know what I mean by it once you see young Michael Patrick McSorley at work. A towering Mike armed with a genial smile, is all set to demonstrate his talent in cocktails when I meet him at The Polo Lounge in New Delhi’s Hyatt Regency. The Polo Lounge has recently been renovated and Mike has been brought in, all the way from Seattle, U.S., to add more than a splash of zing to its cocktail menu.
Rising to the occasion, Mike has already put-together a brand new menu, suffusing it with his signature cocktails. The list is striking as much for its ingredients as for the names. Imagine being asked, so what is your preference, “A Cat in Pyjamas” or “The Application”? Or, are you for “Captain Ahab” or it is “Hot Charlotte” for you? “The Paradox” can be served too.
Mike begins with A Cat in Pyjamas, the grand old Manhattan but served with a twist. Mike’s version is interesting for keeping its original simplicity intact and yet rolled out with a dash of exclusivity, featuring international cocktail trends like ice carving. He scraps a chunk of ice to shape it circular before slipping it off into a whiskey glass. He then pours 45 ml of bourbon whiskey (Jim Beam), 10 ml sweet vermouth (Martini Rosso), 30 ml of homemade aperitif wine and 10 ml peach syrup into a cocktail shaker, stirs it gently before emptying the blend into the glass. For garnish, he wraps the ice chunk with a ribbon of orange peel. “The ice ball serves two purposes here. Since it will take time to melt, you can nurse the drink for a long time, and with the peel round it, it looks like a fake orange inside the glass,” says Mike. The homemade wine is made by mixing some Sauvignon Blanc with powdered sugar.
An affable Mike moves on to give a demonstration of his “The Application Cocktail” thereafter. Here too, he gives a personal twirl to the Classic French 75 cocktail. About four pieces of green apple are muddled into a pulp in a cocktail shaker. Into it he drops about 45 ml gin, 15 ml lemon juice by squeezing a lemon of the succulent Italian variety, and 30 ml apple syrup. After some vigorous shakes to blend the flavours well, he fine strains the concoction into a pre-chilled Martini glass. It is then topped with sparkling wine. For garnish, he uses thinly sliced green apple tied together with a cocktail pick to look like a fan.
To show his appreciation of Indian spices, he also makes for me a drink of his creation named Saffron Julius which bagged him an award in the 2009 Cocktail World Cup. Into a shaker, he drops 45 ml citrus flavoured vodka, 30 ml honey syrup, 30 ml jasmine syrup, 30 ml orange juice, 15 ml lemon juice, 30 ml fluffy egg white and a dash of saffron from a tinker (saffron stands drowned in little water). Next, he gives a few hard shakes. Then about 45 ml whipped cream is mixed with it. He pours it into a tall glass and tops it very slowly with soda water so that it creates an umbrella of foam over the drink. Mike makes a lovely rose bud from orange peel for garnishing. He also shoves in a short straw so that you bring yourself closer to drink it and thereby get a sense of its flavours.
A talented Mike, along with his designer girlfriend, also runs a company, Mc Sorley Bar Tools. He proudly shows his bar kit and a Lewis bag used for crushing ice. “We have been selling our products across the world but not in India yet,” he says. Now that he is here for sometime, there is hope of attracting attention, not just through his creative mixtures but with the bar tools too.
Myke Triebold’s husband and Joe Paterno knew each other for decades. She met him twice. She went to church with the Sanduskys. She lived in State College for 22 years, was a season ticket holder and attended countless games at Beaver Stadium. The last few months have shaken her, made her mad. She doesn’t recognize the Penn State or the Joe Paterno she’s seen in the paper and on TV.
That’s why she was glued to the TV on Thursday, watching for two-plus hours as speaker after speaker remembered the Paterno she remembers, the man who coached football at the school for 46 years and gave his heart and soul to her alma mater, not the man who has been vilified for the last three months and was summarily fired over the phone.
Triebold, a candidate for the school’s board of trustees, wanted to go to the memorial service for Paterno, but she lives in Florida and, like thousands of others, couldn’t get tickets anyway. The event could have sold out 100,000-seat Beaver Stadium but was held inside the school’s basketball arena. Still, watching on TV beat missing it entirely, and afterward, Triebold felt, if not better, at least happy to have been part of the celebration, even if she was more than 1,000 miles away.
“The service gave me an opportunity to celebrate all that he meant to all of us who have been a part of the Penn State family, and feel the gratitude that will carry us through,” said Triebold, who taught at Penn State. “Hopefully our lives will ‘swell thy fame’ the way Joe would have wanted. Only a few tears, mostly gratitude and appreciation.”
There was only one direct reference to the Sandusky scandal and the end of Paterno’s career, and that came from Phil Knight, the chairman of Nike. The Penn State board of trustees fired Paterno Nov. 9, four days after former defensive coordinator Jerry Sandusky was charged with sexually assaulting eight boys over a 15-year period. A furious debate has since played out about whether Paterno did enough once he was notified of allegations against Sandusky in 2002. “If there is a villain in this tragedy, it lies in that investigation, not Joe Paterno’s response to it,” Knight said.
Those comments drew a standing ovation some of the loudest and most sustained cheering of the day.
But overwhelmingly, the speakers simply saluted Paterno, who died Sunday of lung cancer. He was 85. For more than two hours, former and current players, friends and family members talked about the impact he had on their lives. Most of the stories sounded like vintage Paterno, of what a hard-nosed coach he was, always pushing, pushing, pushing his players, even long after they left Penn State. Knight told the most unexpected story, describing Paterno and Rick Neuheisel performing a duet of the 1960s song, “Wild Thing,” with Neuheisel on the guitar and Paterno singing.
More on Paterno
Phil Knight, former CEO and co-founder of Nike, was one of the many big names who spoke at Thursday’s memorial for Joe Paterno. (AP Photo)
Knight said he chose Paterno as his hero 12 years ago, after his previous hero died. He said he learned of Paterno’s death on Sunday and blurted out, “‘Who’s going to be my hero now?’ It’s a question every one in this arena can ask. And I don’t have an answer for you. But I can tell you this much, that old hero, he set a standard that will live forever.”
One player from each of the five decades in which Paterno was the head coach spoke. “Joe didn’t recruit us. He recruited our moms,” said Jimmy Cefalo, who played wide receiver at Penn State from 1974 until 1977. He had decided to go to the University of Georgia, but when he got home from a trip there, he found Paterno in his family’s kitchen, eating his mom’s pasta sauce and drinking his dad’s homemade wine. “I saw a twinkle in his eye from across the room. He said, ‘Mrs. Cefalo, this pasta sauce is better than Mrs. Cappelletti’s,’” Cefalo said.
After Cefalo said this, the camera panned to Paterno’s wife, Sue. She nodded, knowingly. She, of all people, was not surprised that Paterno called out the pasta sauce of the mom of the only man to ever win a Heisman at Penn State. No one doubted Paterno’s chutzpah, not ever.
Cefalo switched his allegiance to Penn State. He stood on the stage on Thursday, his thick white hair as white as a camera’s flash, and tried to explain the hugeness of Paterno’s impact on his life. “Today we can define Joe Paterno’s legacy,” he said. “Today I got up and I did what I do every day. I asked myself, is today going to be better or is it going to be worse because it’s never going to be the same.” … This is a question he asks himself because Paterno once asked it of him … “I answered it’s going to be a little bit worse because of the sadness of not having Joe here. But the world is a whole lot better for me having known him.”
They call it Cutout Joe. The cardboard replica of Paterno has been to dozens of Penn State football games for the last 15 years. It belongs to a group of Penn State alums who graduated in the early 1990s and have been tailgating at the same spot outside Beaver Stadium ever since. Cutout Joe has only missed a few games, and that’s because he was accidentally left in someone else’s RV at a game at Notre Dame.
One of Cutout Joe’s owners, Rob Tribeck, got tickets to the ceremony on Thursday. He took his wife and two kids. He described the mood inside as somber yet celebratory.
“I will tell you this: I never thought that Joe Paterno dying would have the impact personally on me that it did,” he said. “As I’ve thought a lot about it, I’m at a stage now where I’ve come to a point where he’s in a better place, and we can look back positively at what he did. I don’t want to use the word closure, but (Thursday) might have brought some semblance of closure for everyone.”
Tribeck said he has tried to understand why he and others who barely (if at all) knew Paterno would mourn his loss so much. This is what he concluded: His earliest memories of Penn State football are of watching games with his grandfather and listening to him dissect them. Now, decades later, Tribeck watches the games with his own kids, and dissects the games in the same way. That’s a relationship that spans four generations that has ended.
No doubt, when the games start this fall, when they pull out Cutout Joe, it’ll be different. “It’s never going to be the same. It’s never going to be recaptured,” Tribeck says. “That was going to happen some day no matter what. Instead of dwelling on the why and the circumstances under which he was removed, we’re going to look on it with fond memories that we’ve had, through generations with him. But at the same time, we move forward, and we have to move forward.”
Charlie Pittman was one of Paterno’s first African-American recruits. His son, Tony, played at Penn State, too, and Charlie said the two of them combined for a 45-0-1 record as starters.
“I remember visiting the campus years after my playing days, and seeing some art on the wall showing Penn State’s all American running backs. My picture was in the center. Joe teased me saying, ‘How did your picture get in there with those guys,’” Pittman said. “I said, ‘You might be right. I might not belong there. But without me, you would not have gotten that guy, that guy, that guy or that guy.’ He laughed, and I remember that wonderful laugh to this day.”
Something about Paterno’s laugh and his voice sticks with those who know him. If imitation is the sincerest form of flattery, today Joe Paterno is the most flattered man in America. His high-pitched voice, his accent, the way he moved his arms, all are ripe for impressions. Everybody who knew him, it seems, mimicked him. Time and again from the stage on Thursday, speakers recalled a conversation with Paterno and tried to get his nasally Brooklyn mannerism down just right. Maybe it’s because his voice was so distinctive. Or maybe it’s because Triebold and Knight and Cefalo and Tribeck and Pittman and so many others wish they could hear it again.
- Great PA FlavorFest to begin at Mount Hope Estate – Patriot
- 2013 Spring Wine Guide: Behind-the-scenes winery tours offer a richer experience
- Luke Bryan masters the two sides of his country-music persona at WMZQ Fest
- Travel Deals & Steals: May 19, 2013
- ‘Arsenic and Old Lace’ kills after it warms up – Fairbanks Daily News