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1. 365(19): Nervous, 2. Interview Wear 2, 3. Interview Wear 1, 4. Interview Wear 3, 5. I hope you got the job, 6. Job Interview for Lowes, Hired!, 7. 151/365 job interview, 8. You never see a man do this (Jan 26th), 9. I have a job interview!, 10. Day 105, 11. Not that usual..., 12. 1-11-07, 13. relax after job interview, 14. Hotel_2350, 15. ToDetroit_2306, 16. ToDetroit_2305, 17. ToDetroit_2308, 18. ToDetroit_2309, 19. ToDetroit_2307, 20. Hotel_2349, 21. Henry_2360, 22. Henry_2359, 23. Henry_2363, 24. Hotel_2346, 25. ToDetroit_2310, 26. Hotel_2348, 27. Back2Albany_2366, 28. Henry_2362, 29. Hotel_2347, 30. Back2Albany_2368, 31. Back2Albany_2365, 32. Henry_2361, 33. Back2Albany_2367, 34. Job Interview Ready, 35. i'm an idiot at times, 36. day 40 - who's a well-dressed man then?
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It took some considerable searching of the police station to find a chair for the cops to sit on because they're all nailed down!
Have you ever wondering what it would be like to sell customs at cons? Victor (eclipseGRAFX) has taken the first step in the journey.
Read the full interview at the KA-GO blog now...
I did, however, succeed in interviewing some of the inmates and record some of their heart-rending stories both in still photographs and video clips. At one point a disabled old lady grabbed hold of me and wept, “Take me away from here!” I learnt from interviewing her that she had endured many years of abuse at the hands of her own son who would lock her up in the cow shed along with the cows and pass food to her through the window. I met elders who are unable to afford healthcare and suffering immensely as a result. In many cases they have children who are employed but the money they make is not enough for them to help their elders. As a consequence, they resort to neglecting them. Many elders who live in government care homes are idle and unemployed. Lacking hope and a clear purpose in life, they are severely depressed. One such elder, Kenemlam, told me his wife had left him after his leg was amputated, “She did it when she knew I was unable to move and I could not stop her from leaving me. She took everything with her, including one kilogram of gold and silver. I have seen enough bad days in my life and now I am waiting for my death.” Godhūlikāla: Nadtu Devi by Carly Clarke (4/4)
Tim Armstrong, CEO of AOL, is interviewed on-stage as part of the company's presentation about content and online strategy during Advertising Week. Taken on September 29, 2010 in The Times Center.
For today interview we had the opportunity to talk to Alexa Waters is a British model. She currently works for Storm Model Management in London
They were interviewing contestants for some new reality show. Reality continued around the interview.
Some kind of interview taking place in the ocean from an unknown Spanish language show. It appears that the one in the white long sleeved dress shirt was the one being interviewed while the interviewer (who spoke much less) was the one in short sleeves. Wish I knew what was being said and the backstory behind this.
Scrabble with words on brown table
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Virtuelle 360° Panoramen aus der Kampagne Grüne Vorwahlen 2009:
18 Mai 2009 - ORF Report Interview, 1030 Wien.
Das interaktive 360° Panorama ist hier zu sehen:
www.vollwertmedia.at/events/gruenevorwahlen/interview.htm
Das ORF Report Interview mit den #gruenevw wird heute (Dienstag, 26.05.2009) um 21.05Uhr auf ORF2 ausgestrahlt.
Auf diesem Foto: Karola Riegler, Stefan Kuzmanov, Martin Schimak, Helge Fahrnberger, Klaus Dutzler, Julie Blattmann, Florian Schimak, Gerald Bäck, Max Kossatz, Susanne Zoehrer
I had the pleasure of speaking with Chef Kinch before Terroir V. This is an edited transcript of our conversation (the unedited version spans 7.5 pages. There wasso much great material). I have to say that it was a sincere pleasure to have spoken to Chef Kinch and to understand his take on Terroir.
RS: I heard that you’ll be returning to Toronto for Terroir V. What was your experience last year and is that what motivated your return?
DK: I certainly learned a lot last year which is part of why I’m coming back. The Terroir symposium is a little different than a lot of other chefs’ congresses. At chefs’ congresses everyone’s doing a 45 minute cooking demo of a polished dish, and there’s certainly an exchange of ideas, but the Terrior symposium has some really great people leading some great panel discussions, which I found very exciting and helpful. We dug deep on a lot of cool and interesting issues; there was a fair amount of audience interaction, a lot of diverse opinions, and a lot of food for thought. I hope that happens again this year.
One of the most memorable things was that I met every young chef in the Toronto metropolitan area at the end of my keynote speech last year. It was very nice for everyone to come, introduce themselves and talk a little bit about what they’re doing. I was really moved by that. I’m looking forward to seeing some of them again this time around.
RS: Anything in the Terroir V line up that you’re especially excited about?
DK: I see that Randall Grahm (Bonny Doon, California) will be there. Randal’s a great speaker, highly entertaining, and puts a lot of information in his talks. He’s exploring really deeply what Terroir actually is. He’s planting a brand new vineyard in a location that’s never been planted before that he feels is great for grapes. He’s going to be able to monitor the actual terroir that will be happening. I find it fascinating and daunting. Randal and I live about 500 yards from each other in Santa Cruz. I think it’s pretty funny we’re both going to be in Toronto together.
Of course Fergus [Henderson] is doing this year’s keynote, which I think is great. He’s always had plenty to say and highly entertaining. I have a couple walking tours of some farms and dairies with Fergus, which I’m excited about, and I do believe they have a couple dinners lined up for some of the participants.
RS: How would you explain the concept and importance of terroir to those unfamiliar with it? What makes North American terroir so special?
DK: If you’re talking about terroir, you’re talking about products that are representative of an area. It’s about research, finding out the history of a region, the products that you’re famous for and then exploring that product. Like wine in Niagara and Ontario - there’s a difference because of the growing regions.
One of the great things about North America is our diversity. I think the multiculturalism that Ontario and Canada is famous for is the diversity of the ethnic cuisine. The quality that I’ve seen and experienced is going to be a huge driving factor for the future and the terrior of Ontario. The farms that are growing what [ethnic restaurants] need are just as much a part of terrior as what’s native Canadian and we would be remiss in not exploring that as part of the regional character.
We also don’t have 2000 years of history to build upon like they have in Japan, China, France or Italy. It’s bad in some ways, but it’s also really good in other ways because we’re not bound by this tradition. We have it much different from Europe where they don’t have a natural way of combining/absorbing foreign influences outside of their own national identity. It’s much easier to be doing what we’re doing here.
RS: What do you hope non-industry attendees will gain from Terroir V?
DK:It would be the experience itself, how they can apply it to their own situation. It’s a better understanding of what makes regions special and worthy of promotion. For me – using the narrow scope of restaurants, because that’s what I do – there are two characteristics. The first one is obvious: that there’s always a person with a vision of what they want and expect the restaurant to be. The second one is that a restaurant is not only a reflection of who these people are, but where they are. When you eat at the restaurant, you might have the feeling that you couldn’t have that experience anywhere else except at the location where you’re at. And I know that sounds overly simplistic but I guess the restaurants that don’t interest me, no matter how good they are qualitatively, I couldn’t tell whether I’m Tokyo, New York, Paris, Toronto, Chicago... you know? There’s a saying there’s an international style and you see a lot of it now, where restaurants go through phases where they copy a specific hot restaurant or something like that. I don’t find that very appealing.
When you go to a restaurant – we can use Manresa as an example – you know you’re in Los Gatos. We’re kind of in a casual location in California that’s got this casually elegant persona, a uniqueness that speaks about us – being central to the coast of California, in the foothills of the Santa Cruz Mountains, next to the Pacific Ocean with a raining climate where we grow our vegetables. That’s what we’re trying to do in our food and wine program, our style of service, the architecture of the building and the ambiance we try to create for the guest.
When I go to Toronto, the restaurants I’m going to find interesting are not the restaurants that are trying to imitate a Mediterranean style of cuisine that you can go anywhere and get, but people who are trying to tell the story of themselves and where they are through their establishments. That is the kind of story I’d like to hear. I was amazed at the keynote speech last year, with all the people grasping this concept of restaurant terroir – whether it was people owning a bake shop or operating a small dining room in a hotel or people with a more ambitious restaurant. I found that very invigorating and uplifting. It’s really only coming to light how important this sense of regionalism is.
RS: What is your impression of Toronto? Do you have any favourite establishments?
DK: This is my second time in Toronto; my first was the Terroir trip last time. I had a very favourable impression of the city and that’s a big part of my decision to come back.
For me you go to a new place and you start to learn about the diverse products that are part of the region.
I ended up spending a lot of time with Ruth Klassen (Monforte Dairy). She’s super well informed and has such marvellous insight. She took me to The Cheese Boutique – that place is crazy! Ruth and I went in there and ended up spending like 2.5 hours. It was ridiculous. You get those guys talking and they’re so passionate about what they do and how they do it, their cold storage room, their meat... they’re just experimenting with dry aging of the beef there, the cheese cave... it was so much. I tasted cheeses from Quebec and Ontario, and was fascinated with the differences between the two.
I had some really incredible dim sum. Even though San Francisco/the Bay area is kind of known for its Chinese cuisine, I was really blown away by the quality of the Chinese food in Toronto, which I heard was a really vibrant part of the diversity I’ve seen there. I was fascinated to learn about the wine scene in Niagara and other parts of Ontario. Overall a great experience.
___
Condensed version here: Q&A with Chef David Kinch:
www.torontolife.com/daily/daily-dish/aprons-icons/2011/02...
Lewis turned up as a guess speaker for the exclusive evening. He arrived in his F1 car and the sound in the lobby was just Insane!!
Mingle Media TV and Red Carpet Report host AJ Hamilton were invited to come out to cover the Cartoon Network's fourth annual Hall of Game Awards red carpet in preparation for the broadcast to air Monday, February 17 at 7:00 p.m. (ET, PT) on the Cartoon Network. The event was hosted By NFL Quarterbacks Colin Kaepernick and Cam Newton along with with musical performances by Jason Derulo and Fall Out Boy.
Over 100 million on-line votes were counted the famous GAME trophies were bestowed to the best in sports. Be sure to watch on Monday night to see who all the winners are!
Get the Story from the Red Carpet Report Team, follow us on Twitter and Facebook at:
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About Cartoon Network's fourth annual Hall of Game Awards
The Cartoon Network celebrated the Fourth annual Hall of Game Awards in Santa Monica, CA with amazing performances by Jason Derulo and Fall Out Boy, and had special guests Taylor Lautner, Bella Thorne, Zachary Levi, Victoria Azarenka, Holly Robinson Peete, Tyler Posey, Terry Crews, China Anne McClain, Austin North, Victoria Justice, August Maturo, Bradley Steven Perry, Asia Monet Ray, Blake Garrett Rosenthal, Joshua Rush, Jake T. Austin, Rowan Blanchard, Sean Giambrone, Crystal Dakota Hood, Larramie Doc Shaw, Benjamin Stockham, Mateus Ward on hand for the event.
Richard Sherman presented the “2013 SI KIDS SPORTSKIDS OF THE YEAR” award to 14-year-old Jack Wellman, who after a sports injury, took up coaching and mentoring a group of young wrestlers in Newtown, Connecticut. After the tragedy in Newtown, Jack found ways to help his town heal through sports and beyond.
For more of Mingle Media TV’s Red Carpet Report coverage, please visit our website and follow us on Twitter and Facebook here:
www.facebook.com/minglemediatvnetwork
www.flickr.com/MingleMediaTVNetwork
Follow our host AJ on Twitter at twitter.com/TheAJ23
Had a great time being interviewed by Bill Lytton for PetaPixel.
"I first heard of Jim Mortram and his project ‘Small Town Inertia’ in the ‘Ones to Watch’ section of the British Journal of Photography. At first, I was happy that someone from my homeland, Norfolk, was making an impact in the photographic world. But of all projects I’d seen in BJP, Small Town Inertia was the only that gripped me.
Jim is a documentary photographer in the rural town of Dereham, Norfolk in the UK. The project portrays the lives of those “living on the fringe of society”, often focussing on the emotional, mental and physical hardships of those involved. The images, accompanied by text and quotations, make up this “long-form documentary and environmental portraiture series” with captivating brutal honesty.
petapixel.com/2013/06/18/interview-with-jim-mortram-of-sm...
Actor Christian Bale (Melvin Purvis) being interviewed by E! reporter Ashlan Gorse at the red carpet premiere of Public Enemies. It took place at the Mann Village Westwood during the 2009 Los Angeles Film Festival.
The application method for flight attendant jobs is often extremely competitive, therefore being well ready for your interview can facilitate your stand out from the group. Job interviews are often trying and a few folks cope well fraught higher than others.
303 - Is it true that you love Bon Jovi?*
Babak - Love is nothing more than a four letter word - I admire any Artist that can do what they do, whether music photography or whatever despite all the bullshit, scams and disappointments. Someone said you get good at what you doing after 10,000 hours of doing it and i don't think a lot of people have the drive to do any thing that much .
3030 Tell us about your obsession with aeroplanes and are you a member of the mile high club? Babak - Airplanes like models always hang around runways and the mile high thing is so overrated!
303-Describe the moment you know that the photo you are taking is magical?
Babak - Sometimes it is right at the point of shutter release and sometimes it is years away in the future , every photo has a different time that it becomes magical.
303 - When did you start doing your infamous “jumpshots” (pictures of yourself jumping)
Babak - First one was a self portrait a light test on Polaroid back in 1996-ish ! I know - But they are fun, i like to do then with one other person and for me its like getting my self synchronized with the other person .
303 - How would you describe your style as a photographer?
Babak- i always say " i like to shoot people up in the right key"