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May 25, 2025 - "The skyline of downtown Columbus has been transformed with this monumental artwork by internationally recognized sculptor Janet Echelman. "Current" is a stunning, ephemeral, sky-high sculpture that will inspire wonder and imagination in all who see it. As it dances gracefully in the wind, this awe-inspiring work of art will become an emblem of Columbus’ culture and innovation.
The design and installation of "Current" was funded by Jeff Edwards. He has graciously donated the work to the Museum. We will oversee the care and maintenance of the sculpture as part of our permanent collection." Previous description of "Current" from a Facebook post by the Columbus Museum of Art.
Article about "Current" including its mean can be found here: dispatch-oh.newsmemory.com/?publink=04d385aae_134abf4
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CURRENTS International New Media Festival will be held in Santa Fe, New Mexico. @currentsnewmedia
@ el museo
NIGHTMARES & DAYDREAMS TOUR
The Gateway Theatre, Singapore
17th October 2023
Photo by Alvin H.
Special thanks to the LAMC Productions team
Trying to help people that are like my parents and retiring, understand the web application for retirement online by creating a tutorial showing the lengthy painful process. The web application itself really needs to be redesigned and redeveloped. I already told my dad not to fill it out online...there are too many things that can go wrong and its confusing and there are a bunch of ways that you can screw yourself and your benefits up. However if you go into a field office and fill it out and get a rep to help you and bring your paper work with you they can cross check refreneces with a database and expedite things a bit more.
These are scanned prints from one of those disposable underwater film cameras , probably a kodak or Fuji. These are from around the year 2000
Tasting Britain got a last minute invite down to The Tiny Leaf Restaurant, which currently lives at Bumpkin, on Westbourne Park Road, Notting Hill. The occasion? To see Russell James (of The Raw Chef) & Michael Isted (of The Herball) - who are guests of Tiny Leaf. And by guests I mean making food and drink for those so inclined to pay The Tiny Leaf a visit and part with some money. Itâs actually Russell whoâs sticking around: though at a mere 8 days his residency is hardly a long term commitment. This probably isnât too bad as I am sure weâll see more of him and his exciting take on dinner! Anyway I digress...
Before everything else Iâve got to tell you about Tiny Leaf first since what they are doing is both very good and very important indeed. A self described 'mindful food and drinks experienceâ, I am told that theyâre Londonâs first and only organic, zero waste, vegetarian restaurant. The everchanging menu is entirely made up of surplus organic food which is (generouslyâ¦) donated by local supermarkets, plant breeders, wholesalers and food suppliers. They may not have been the first to do this but what theyâre upto will hopefully serve as some kind of reminder(?) to an industry that most agree is NOT sustainable and that creates so much waste. Anyway, digressing again...
So, for this one Russell and Michael have collaborated on a 'raw 4 course dining experienceâ, which includes the likes of Pineapple Matcha Tart served with Mango Jam, Kombucha, cold brewed herbs, Tree Nut Cheeses with Lychee Ceviche, biodynamic wine, emerald crystal immersions and more marvellous things that you will probably have never tasted the likes of before. If youâre new to raw vegan food you may be wary of things that taste...not so great and come with a large dose of hippy-dippy nonsense. Whilst that *can* be the case in many instances, itâs not true of what Russell and Michael are doing here. Not at all!
What you get at this supperclub is something else. Something else difficult to compare to other things. Kinda like avand-garde fine dining with alchemic and occult undertones from what The Herball add to the mix. Iâm not even sure how to describe it yet but if youâre a curious foodie with an open mind and an evening to spare. this could be one for you
Vegan Cinnamon Sugar Pumpkin Seeds
Preheat oven to 325.
Spread seeds out in a single layer on a cookie sheet sprayed with cooking spray.
Spray seeds too. Bake 10 minutes, stir.
Bake 5 minutes more. Stir.
Sprinkle with a heavy layer of cinnamon sugar and stir around to coat.
Bake 5 minutes more and stir - repeat until toasted and crunchy. Enjoy hot or cooled.
(these are the vegan version because the original recipe i found involved butter.)
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Based on the results of the written part of Civil Services Examination, 2018 held by the Union Public Service Commission in September-October, 2018 and the interviews for Personality Test held in February-March, 2019, following is the list, in order of merit, of candidates who have been recommended for appointment to: (i) Indian Administrative Service; (ii) […]
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