Podcast appearances and mentions of Clark Smith

Steven Kent Steven Kent, owner of The Steven Kent Winery in Livermore Valley, joins Steve Jaxon and Dan Berger on California Wine Country. Dan Berger recently visited Livermore with his friend, winemaker Clark Smith, to investigate Cabernet Franc. Steven given Cabernet Franc a privileged position in his portfolio. For centuries, Cabernet Franc has been used as a blending grape, but Steven says it can do a whole lot more. He has brought four Cabernet Francs for tasting today, Steven Kent's son is the seventh generation of Kent family winemakers. In 1854 they started making wine in San José. The Livermore Valley was a wine producing region forty years before Sonoma County. Steven says that Cabernet Franc and the Livermore Valley both deserve more recognition. Dan attended a Cabernet Franc festival there recently and there were a lot of people there who are very enthusiastic about Cab Franc. Cab Franc: not just a blending grape. Cabernet Franc gets harvested about 2 weeks earlier than Cabernet Sauvignon. It has less tannin and more aromatics with some dried herb character. In some ways it is a finer variety. Dan calls Cab Franc the father and Cab Sauvignon, “the wild and wooly teenage son.” For people who are looking for a slightly different approach to red wine, Cab Franc is a good choice. It is graceful and doesn't have the same power as Cab Sauvignon. They have a 2022 Cab Franc from the Ghielmetti vineyard. Livermore is hot by day but gets cold at night. The nearby Altamont pass is a windy place, which extends the growing season. They would normally harvest this in early November. It gets no new oak. Dan Berger says, “This is red wine of a very serious nature but without any of the heavy tannins or the over-ripe components that sometimes creep into bigger, richer, oilier wines that are aged in barrels.” He also calls it “the Pinot Noir of Cabernet.” Dan would give it two to three more years, but it doesn't need much smoothing because it's already more than half way there. Located in Livermore They are located on Vasco Road in Livermore. Their tasting room is in a light industrial area, with seven other wineries nearby, known call the place “Vasco Row.” They buy 95% of their fruit from their local friends, and the remaining portion from the Santa Cruz area. They have a club lounge at the winery for their members. Dan calls it “uncontaminated by tourists.” The Kents are the oldest continuous winemaking family in the country. Lineage is another label that they produce. When he and his father Steven Kent Senior opened Steven Kent Winery, they wanted to produce high quality Bordeaux style wines. After working with a lot of Rhone varietals, he wanted to return to Bordeaux styles. In 2007 he started Lineage as a Bordeaux blend and so they could produce elegant age-worthy wines that would go well with food. The one they are tasting is the 2017. Dan says it is well-balanced. It's called Lineage because it represents the family history in winemaking.

Dan Berger and Clark Smith. Clark Smith is back on California Wine Country with Steve Jaxon and Dan Berger, to discuss WineSmith unusual varietals and more. Clark Smith is an influential wine consultant, university instructor, scientist and musician. That is his website, Who Is Clark Smith? which is about wine and more. He is also one of the most frequently appearing guests in the history of California Wine Country. His most recent CWC show is this one last May. Clark Smith applies the full spectrum of creative powers to making wine. He is known for making wine from unusual varietals, many that nobody has heard of. Dan Berger has known Clark Smith for decades and their conversation is one of hundreds they have had about wine over the years. This is the full unedited live show, nearly an hour of Dan and Clark's combined experience. Visit Chigazola Merchants online to shop their unique selection of fine Italian wines. Clark Smith has brought a Chardonnay that he made, in a Faux Chablis style. A lot of people have grown tired of the big buttery toasty Chardonnays. That wine can be made in a very different way that gives it a steely, mineral flavor, not the oaky creamy kind that comes from ML (malolactic fermentation). As an example of WineSmith unusual varietals, it is at least an alternative way of making a common varietal. This is a 2003, so it is well-aged. This wine is an example of Clark's Forgeries and Oddities. This is Clark's other website, WineSmith Wines, devoted entirely to wine.

Clark Smith has almost 40 years of experience in economic development. Clark began his economic development career as executive director of the Hampton Area Chamber and Development Corporation. He then joined the Iowa Department of Economic Development, where he worked as a community consultant and manager of existing industry. Most recently, Clark was the economic development director for Aquila, Inc. – Iowa. He has worked with hundreds of companies providing site selection/expansion assistance. Clark has been President of the Professional Developers of Iowa and the Community Development Society of Iowa. Clark also managed and owned a trade association business and started Butler House on Grand Bed and Breakfast, which he sold. EDC Forge CRM Customer Relationship Management platform Smart Solutions Group, Inc. 

Dan Berger and Clark Smith, WineSmith. WineSmith Clark Smith has brought four unique wines on to California Wine Country with Steve Jaxon and Dan Berger today. Clark Smith's last appearance on CWC was this episode of last March, when he talked about pairing wine with music. WineSmith is Clark's label for personal projects. This live show ran a bit long, so the portion of the conversation dealing with Clark Smith's early career, from MIT to starting in the wine business, is here on this other podcast episode. The wine marketplace is in serious downturn. Dan Berger notes that every ten to fifteen years or so there is a recurrence of Prohibitionist thinking, people saying not to drink anything. A former Yale professor wrote about this phenomenon. Dan notes another factor, which is alternative beverage which are giving consumer more choice. Clark Smith explains that there are really two wine industries. 95% of the market is for mass market consumption and is not very good. It is meant to be “run of the mill” and not excellent. The other five percent of wineries are struggling to make wines that are “interesting.” Clark's market is the consumer who is interested is something other than the kind of inexpensive wines found in supermarkets. This is even true about the beer industry. Take the example of Russian River Brewing Co. which makes beers that are “interesting” which are driving their success. Today's Cellar Wine Tasting Today's cellar wine is a 2022 White Haven Sauvignon Blanc from New Zealand. It did not have sufficient acidity and has not aged particularly well. Click the logo to visit our sponsor Rodney Strong for info on the 2024 Summer Concert series. They turn to a WineSmith sparkling wine made of Grenache. A lot of champagne used to be really sweet. The Grenache taste of strawberries and the vineyard character of honeydew melon. Grenache is usually made into a red or rosé. You typically don't see white sparkling Grenache, like this. A little baked bread component in the nose, and some minerality in the aftertaste. Even with Dom Perignon so-called brut has 1.5% sugar. Brut Champagne was made to respond to English market demand for less sweet wines. One Champagne maker supposedly said that only brutes would like it that way, hence the name “brut” which has stuck around. Click the logo to visit Davis Bynum Wines. WineSmith owns no vineyards but Clark Smith has good long-standing relations with many growers. His website states that growing great grapes is a full time job so he is happy to let others do it. Everything WineSmith makes is experimental, says Clark. With the market the way it is, with people looking for something different, Clark is well positioned to provide the novelty that demanding consumers want. No New Oak for Clark Clark also owns no barrels that are less than 20 years old. The new oak adds too much oak flavor. That's when people can say that the wine tastes like wooden furniture. Words of wisdom from Clark: "Wine is fundamentally mysterious. Understanding wine is the booby prize." One of Clark's labels has content that can only be seen under a black light. It costs $75 so with the purchase they throw in a black like flashlight. Dan Berger wants to write a book on wine myths. It's complicated because there are PhDs who believe in myths. Since Clark knows the.chemistry, where Dan does not, they might have to collaborate on the book. Clark uses the technical term "out to lunch" to describe some examples of that. Dan is writing a book about American wine regions. There are great wines coming from states that were never known for wine, especially cold climate wines. Michigan is an example. Dan mentions Iowa too. Iowa also produces La Quercia prosciutto, which Clark says is excellent. Clark uggests we find a documentary film out there called Wine Diamonds, that tells the story of five American families that are producing interesting wine.

Clark Smith has a Noam Chomsky story to tell. Clark Smith is in the studio for California Wine Country with Steve Jaxon and Dan Berger. Today he tells his MIT stories and more. The Clark Smith MIT story begins with his first two years of college, at Massachusetts Institute of Technology. This podcast episode is from the portion of the live show where Clark tells his personal story. Clark' last appearance on CWC was this episode of last March. The rest of Clark's conversation with Steve and Dan is about the wines he brought in today, so that has its own podcast episode, here. Clark Smith dropped out of MIT after two years and we finally hear the story today. At MIT, the senior faculty teach the Freshman courses. So he had Noam Chomsky for Linguistics, Francis Crick for microbiology, and several others. The trouble came when he had to declare a major at the beginning of his junior year, after earning straight As his first two years. He wanted to create his own major that combined science and art in some way. Today, that is a common practice in universities but at that time, he was not able to do it. So he dropped out thinking he would take a year to figure it out. The One-Way Cross Country Trip That is when Clark and a friend drove across the country and he ended up getting a job in a wine shop in Oakland. Someone asked him about a bottle of Paul Masson Emerald Dry wine. He didn't have the answer, so he started tasting the wines, eventually all of them. There were 250 wineries in the US and he visited a lot of them, maybe “all” of them. One day while visiting a winery he told his wife, that this was his calling. He is happy to have found the art plus science angle he was looking for. After that, he completed the BS and MS programs at UC Davis. Then he helped found RH Philips winery and he started his WineSmith consultancy. Click the logo to visit Davis Bynum Wines. When he was working for Benziger, their owner needed to find non-alcoholic wine. So he bought a reverse osmosis machine. One of the big problems of winemaking up to the 1970 was how to get rid of VA, Volatile Acidity, i.e. vinegar. In 1960 the average wine in California was 18.5% ABV, mostly Port and Sherry but that was before enough people learned how to really do it. There is great wine coming from places like South Africa and Australia, but most of the best product stays in the country of origin. Click the logo to visit our sponsor Rodney Strong for info on the 2024 Summer Concert series. Visit Clark's website to see the section about Forgeries and Oddities. Forgeries are wines that he makes exactly like wines from other places. His Cabernet Franc is Bordeaux style, made like a St. Emillion, and his Cabernet Sauvignon is made like a Pomerol. The Oddities are wines made from rare grapes you've never heard of, like Norton. Enter the promo code IKNOWCLARK all caps no spaces, for a 20% discount.

Dan Berger and Clark Smith. Clark Smith returns to California Wine Country with Steve Jaxon and Dan Berger today, to talk about pairing wine with music and other vinous subjects. His last episode was this one on December 8, 2021. He talked about his book on pairing wine with music. His website, called Who Is Clark Smith dot com, explains all about his consulting practice and his writing. His other website, called WineSmith Wines dot com, is all about his winemaking, including his use of many unusual grapes and winemaking techniques. Finally, Clark's website about wine and music is called Pairing Wine and Music dot com. Clark Smith returns to California Wine Country today for the sixth time. He was actually our guest seven years ago, on the first podcast edition of CWC with Steve Jaxon and Dan Berger, here on March 15, 2017. To celebrate the 2017 start date, Dan Berger has chosen a 2017 bottle from his personal cellar, to open and taste on today's show. It is a 2017 Zinfandel from Ridge Vineyards. It all started with Mateus Rosé When Clark Smith came to California, there were only about 250 wineries in the United States. The average alcohol of a California wine in the 1960s was 18.5%, but by 1970 the average had dropped to 11%. "Everyone wanted to make Blue Nun knock-offs." Steve Jaxon's first experiene with wine was Mateus Rosé. (They had a catchy jingle on their radio and TV ads.) Clark admits that half of the wines he sold in the 1970s  were "crap" but "we have cleaned up our act" since then. Mateus Rosé TV Ad, 1972 https://calwinecountry.com/wp-content/uploads/2024/03/Mateus-Rose-Wine-Commercial-1972.mp3 They are able to pair a song with a wine. This dark angry music from the Doors matches the dark angry 2013 Cabernet. The opposite of that music would be Beer Barrel Polka, which played against the same wine, ruins the wine. "Wine is liquid music," says Clark. He and his colleague Don Blackburn were consulting to Benziger in the 1990s. Originally, it was Don that demonstrated the pairing of music and wine to Clark. They are tasting a wine made with a grape called Norton, which was a native American grape, not a European strain. Doctor Norton discovered it in the 1800s and he gave his name to the grape. It is popular in Missouri and Virginia, where it grows. They will taste this wine against the Bing Crosby song, Moonlight Becomes You. Winesmith makes wine from about 12 different vineyards in California and one in Kansas City. Clark coaches about another 120 wineries spread out all over the world. Clark and Dan were both involved in the website Appellation America which was an attempt to produce a complete catalog of American wine production. The website is still in existence, "on life support" as Clark describes. it.

Foppiano GM Rob McNeill and winemaker Nova Perrill, are both guests on California Wine Country with Steve Jaxon and Dan Berger. Rob was on this CWC episode on August 29, 2018 and Nova has been on the show three other times, the most recent was this episode of October 26, 2022. Nova became the Foppiano Vineyards winemaker in 2014 and Rob became GM in 2017. Rob had made sparkling wine and he wanted to make some at Foppiano, so he introduced Nova to it. Pinot Noir and Chardonnay have taken over a lot of acreage, and Napa Valley wineries are buying Sonoma County Pinot Noir fruit. Since most of Russian River Valley is Pinot Noir, what is left of the Cabernet growing in Sonoma is very distinctive in Cab character. Growing it in warm climates sacrifices the aromatics that you get from cooler Napa valley. So these Cabs from Russian River have full Cabernet character. The average consumer has not tasted these aromatics in 20 years, because of the way Napa makes Cabernet today.  This Russian River Cabernet has all the flavors of dried grass, green pepper and red pepper that Cab should always have. Wine is beautifully simple. Wine will essentially make itself, under certain parameters. Sparkling winemaking is taking those parameters and making them as complicated as possible ... and the product makes it worthwhile. -Nova Perrill. Nova says that the varietal and the region are a team. Foppiano is located in northern tip of Russian River, near Alexander Valley and Dry Creek Valley, which give a warmer influence. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Petit Syrah Dan Berger says that Foppiano is most famous for Petit Syrah, which is their flagship wine. They are committed to consistency in its production. It is tannic but moderated by its fruity flavors. Dan has some Petit Syrahs that are 35 or 40 years old. Clark Smith did a survey of the oxygen appetite of all the grape varieties. He discovered that the grape variety with the greatest capacity for absorbing oxygen is Petit Syrah.

Clark Smith, Corteva U.S. Product Manager for Fungicides and Nutrient Maximizers, says white mold causes millions of dollars in lost soybean yields each season.He tells Brownfield Corteva is excited to launch Viatude, a new best in class white mold soybean fungicide that contains two effective modes of action. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jesse Allen talks with Clark Smith from Corteva about one of the company's new products available in 2024.

We listen in on some more of David's chats at the 2023 Farm Progress Show from when he was there on Tuesday. He spoke with Jamie Horton and Scott Speck from Bayer on the products they are emphasizing. We get a look at the latest drought monitor out this morning showing a TRIPLING of D3 in Iowa. Back to Farm Progress Show, David caught up with Brad Van Kooten and Clark Smith from Corteva. And at the end of the show, Alan Brugler joins us again with our last market update of August as we speed toward harvest season.

Tonight, we welcome Clark Smith, author, wine industry consultant, educator and more.  He has been in the wine business since 1972. Hosted by Ron since 2009.  Wine maker, cellar master, vineyardist and tasting expert, Ron, makes wine less confusing and more fun.  Learn something new each week during the show. We are always looking for guests to talk about their winery, vineyard, wine-related product, enology, horticulture and more.  Visit our website for details on how to "be a guest". Tune in via our BlogTalkRadio Page, our Facebook page, Twitter, YouTube, Mixcloud & Flightline Radio!

Clark Smith joins Steve Jaxon, Dan Berger and Harry Duke on California Wine Country to discuss his book on pairing wine with music. This episode was originally recorded December 8, 2021. This is the last week of Summer vacation for The Drive and California Wine Country. This is the last repeat episode before next week. Starting Monday August 21, The Drive returns to live radio, on Wine Country Radio 95.5 FM, Mon-Fri 3-6. California Wine Country moves to Fridays so our next podcast episode and the first new live show of the Fall season will be Friday, August 25.  Clark Smith Clark Smith joins Steve Jaxon, Dan Berger and Harry Duke on California Wine Country to discuss his book on pairing wine with music. He has published a book called A Practical Guide to Pairing Wine and Music. Clark has been on California Wine Country a few times before, including this most recent episode on September 15 of 2021. Today Clark Smith will tell about his book and his website dedicated to pairing wine with music. But before we begin with Clark, we will taste a bottle from Dan Berger's extensive personal cellar. This is a 2004 Peter Lehman Shiraz from Australia. It is a bit rich and has some plum flavors. At 17 years old and is past its prime as it was lost in the cellar and Dan forgot about it. Euro-Centric Wines Clark Smith is back with us on California Wine Country today. He is a consultant to about 120 wineries, after a whole career training wine makers. European wines are his favorites, when they are balanced and age well. He calls that “Euro-centric wines.” He likes to say that he makes American “forgeries” of European styles. Today we will taste his Cabernet Franc which is a good example of that. He also likes to use an American grape called Norton. Click the logo to visit our sponsor Bottle Barn online. Clark Smith has published a book on this subject, called A Practical Guide to Pairing Wine and Music, which is available as a Kindle book on amazon, at that link. Wines are like music. They are liquid music. They can carry emotion. Wines are happy and sad too. For example: If you want to make a Cabernet Sauvignon taste terrible, play a polka. Cabernets are dark and angry and if you play happy music around it, it will taste awful. A Sound Wheel, Maybe? Clark Smith credits Don Blackburn for coming up with this idea. Dan is a friend of Clark Smith and he didn't like the Aroma Wheel approach as a framework for the flavors of wine. He wants to look at the whole wine. He did an experiment with about 100 people, and he gives people 3 wines, a Beaujolais Nouveau, a Pinot Noir from Burgundy and a big bad Cab. Then he played the following music: - a Mozart divertimento, in the Classical style (late eighteenth century) - a Franz Liszt piece for piano (mid-nineteenth century) - Carl Orff's Carmina Burana, a heavy chanting and rhythmic D minor jam for chorus and orchestra (mid-twentieth century) Then he asked people to match the wines to the music. If it had been random, the assignments would have been about evenly distributed among the wines. But people put the light frilly music with the Beaujolais and the Carmina Burana with the Cabernet. That's an intellectual exercise. But then, try playing the Carmina Burana with the Beaujolais, and it tasted horrible. What it means is that the feeling in the music and the wine can be aligned, or misaligned, and you can sense that. For the rest of this very interesting episode, we hear music and taste wine and compare the sensations of the pairings.

This episode features Clark Smith, who is a winemaker, author, wine technology innovator, and winemaking instructor. Our conversation in this episode covers Clark's background in winemaking, the development of Vinovation, alcohol adjustment in wines, micro-oxygenation, the enology courses he used to teach at UC Davis, making wine without SO2, his book Postmodern Winemaking, what modern and postmodern winemaking entail, and his video course: Fundamentals of Winemaking Made Easy.

My guest for this episode is Clark Smith. Clark has been making and studying wine since the 1970's. He's had a huge influence on the wine world through his wine consulting business, and in 2013 he published the book Postmodern Winemaking. Ten years later, that book is still groundbreaking. Clark knows more than you do about the chemistry of winemaking. In addition to that, he'll tell you he has a bit of an ego. He may say some things that rub you the wrong way. He may say some things that you find hard to believe. He may say some things that contradict everything you know. But he may also say some things that enlighten you and revolutionize your winemaking. There really isn't a way to pigeon-hole him. Clark is candid, transparent, a bit of a pot-stirrer, and in pursuit of the most soulful wine he can make. In the past he has been the whipping boy for the natural wine press, partly for his embrace of new technologies, and partly for his willingness to confront hype with science. Depending on your convictions, you can fault him or thank him for introducing reverse osmosis and micro-oxygenation to American wine, but you cannot fault him for concealing his use of techniques or technologies in his winemaking… which is more than I can say for some who claim to make natural wine. You may disagree with him, but make sure you understand him before you dismiss him. We cover A LOT of ground in this conversation, including: What wine really is – the googe-ness of wine Minerality comes from living soil Why brix has nothing to do with ripeness, and how determining ripeness takes a personal relationship with a vineyard Why watering back must increases a wine's aromatic and color intensity Why he makes his best wines without sulfites, and how everything that's common knowledge about sulfites in wine is wrong Why Brettanomyces is a hospital disease, and why a living wine with good structure beats it. Wine Diamonds White Wine making Sweet Wine making And Much more. Buckle in… maybe grab a note pad… and Enjoy! https://whoisclarksmith.com/ https://winesmithwines.com/ Support this episode by subscribing via patreon. Sponsors: Centralas Wine Catavino Tours Oom - recycled bottles for wine VT Vineyards Let them know you heard about them through the Organic Wine Podcast.

Clark and Barton sit down to talk swimming, preparation for big meets, how his parents influenced his success, and much more.  More on Clark SmithClark Smith is a 6'9″ freestyle and butterfly specialist and student-athlete at the University of Texas. Born April 17, 1995 in Atlanta, Ga., Smith had the ability to be a great swimmer within his genes – his parents, John and Tori, also swam for Texas and his mother was a member of the 1984 U.S. Olympic Team. Smith came within .04 seconds of breaking the National High School record in the 100 butterfly, an event he was on the USA Swimming Junior National Team for. University of Texas2013-2014In his freshman season Smith swam at the Big 12 Championships, placing fourth in the 500-yard freestyle, fourth in the 200-yard butterfly and sixth in the 100-yard butterfly.The 500-yard free was Smith's first event at NCAA's, and he immediately made a statement. Smith qualified for the championship final first coming out of the preliminary heats. In the final, Smith took out the first 200 yards in 1:38.02, a quick 200-yard free time in itself, and he held on until Florida's Dan Wallace took over the lead at the 350-yard mark. But it was Smith's last 50 yards that pulled him away — he out-split Wallace 24.03 to 25.28 to win his first national championship.Smith then took on the 200-yard free — he qualified for the semi-final, and finished 11th overall just 0.41 seconds behind the heat's winer. On the same night Smith led off the 800-yard free relay for Texas that took 8th. For his final individual event of the meet Smith took on the 200-yard fly, an event that was largely expected to be won by Texas. Three Texas athletes qualified for the championship final in the 200-yard fly, including Smith. Texas went 1-2 in the event, but Smith unfortunately was disqualified for a one-hand touch in the championship final of the event.2015-2016At the Big 12 Championships Clark won the 1,650 in a new school and Big 12 record of 14:31.29. He also was a member of the Texas 800 yard freestyle relay that took gold and finished 4th in the 500 yard freestyle. At the NCAA meet, Clark didn't enjoy the same success as his sophomore year. As the defending champion and top seed in the 500 yard freestyle, Clark didn't manage to reach the finals, finishing 21st in the prelims. He was also the top seed in the mile but finished 12th in the prelims.2016 Rio Olympic GamesIn his first Olympic Games, Smith earned a gold medal for his heat swim in the 800 meter freestyle relay. He lead the team off with a 1:47.20 split. Smith, Jack Conger, Gunnar Bentz and Ryan Lotche combined in a time of 7:06.74 to put Team USA through to the final in second position.2017 World ChampionshipsOn day one Smith missed out on the 400 meter freestyle final after finishing 12th in 3:47.12. Two days later was back in action in the 800 meter freestyle where he finished 10th in the heats in 7:51.83. In his final swim, Smith won a bronze medal. It came in the 4×200 meter freestyle relay where Smith swam in the heats to put Team USA through to the final in 7th. Blake Pieroni, Townley Haas, Jack Conger and Zane Grothe combined in the final to finish third behind Great Britain and Russia.Check out more info about the Endure Tour coming to Austin, TX on March 29th: https://www.enduretour.comBarton on Instagram https://www.instagram.com/bartonguybryan/Podcast Website is: https://www.podpage.com/the-mindset-forge-podcast/Join the Mindset Forge Premium membership for $3 / month (Donor Level) or $150 / month for Coaching: https://themindsetforge.supercast.com

Brettanomyces, also known as Brett, is a yeast that imparts plastic or animal aromas, such as sticking plasters, smoke, leather, or sweaty horses, to wine. To put it differently, Brettanomyces could cause spoilage in wines via the production of volatile phenol compounds. At first glance, these characters may seem unpleasant. However, many wine enthusiasts enjoy them and do not consider low levels of Brett in wine a fault. Brettanomyces belongs to a family of nine different naturally occurring yeast species (B. lambicus, D. bruxulensis, B. bruxellensis, B. intermidious, among others). Like its cousin, Saccharomyces, the principal agent of alcoholic fermentation, Brett feeds on sugars and converts them into alcohol, carbon dioxide, and diverse compounds that influence the wine aroma, taste, and texture. Unlike the compounds created by Saccharomyces, however, the ones produced by Brettanomyces are not so much appreciated. Some common descriptions could be barnyard, animal sweat, sewage, vomit, Band-Aid, and wet dog. Different Growth Apart from bestowing different aromas to the wine, the two yeasts differentiate in how they grow, too. For example, Saccharomyces multiplies in a must, feasting on all available fructose and glucose. It only dies when the food runs out, the alcohol content gets high, or the winemaker freezes the wine. On the other hand, Brett has steady but slow growth, and for this reason, it appears only months after the fermentation is over. Additionally, it feeds on a range of substrates. Fructose and glucose are favorites, sure, but Brett eats unfermentable sugars, as also oak sugars. Consequently, second-hand oak barrels can be a source of Brettanomyces infection. Here is the link for Clark Smith Chemistry course extremely fascinating!! https://fundamentalsofmodernwinechemistryandbeyond.voomly.com/Some other useful links on the topic https://beerandbrewing.com/dictionary/sZ3rBkmAXZ/ https://www.internationalwinechallenge.com/Canopy-Articles/brettanomyces-the-most-interesting-of-all-wine-faults.html https://www.awri.com.au/industry_support/winemaking_resources/frequently_asked_questions/brettanomyces-faq/ Reach us on:Instagram lookingintowine Twitter Mattia Scarpazza Mail Info@mattiascarpazza.com

American Clark Smith is an Olympic gold medalist (Men's 4x200 Free Relay, 2016 Rio Olympics) and soon to be United States Marine. Even though he grew up in Denver, Clark was destined for Texas. His Dad swam at Texas. His Mom swam at Texas (and got 5th in the 200 Back for Team USA in the '84 Olympics). His college career was a bit crazy. As a Freshman, he didn't even qualify for NCAA's. The following year, he won the 500 Free at NCAA's. He didn't get a 2nd swim his Junior year but as a Senior was part of what some call the greatest race in NCAA history: the 1650 Freestyle. Which, he won in American Record time. As a clinician for Fitter & Faster, he is regarded as one of the best, consistently receiving high praise from parent reviews. He is headed to Officer Candidate School (OCS) to serve in the United States Marine Corp. Oorah! 00:00 Bratter PA, Immigration Law 00:04 Hello Clark Smith 01:00 Fitter & Faster 03:45 Parents swam at Texas 05:00 6 foot 9 07:00 University of Texas 08:49 Kathleen Hersey & Ricky Berens 09:30 Michigan 10:09 Freshman year 12:00 Michael McBroom 14:15 Eddie takes the blame 14:39 Vasa Trainer 15:03 Destro Swim Towers 15:30 Sophomore year 18:00 Recruiting 19:45 DQ'ed 21:00 Switching to the 1650 22:00 Hardest trainer ever? 23:30 Genetic Gifts 26:00 Thorpe's stroke 27:00 Junior year 29:56 Swim Angelfish 30:33 Greatest Race in NCAA History 36:00 2016 Olympics 38:10 Retiring 38:55 Townley Haas 41:50 20 20 20 recovery set 44:00 Superior Swim TIming 44:37 Marine Corp 52:07 Swimnerd Live Results Support Our Sponsors: BRATTER PA IMMIGRATION LAW: Exclusive immigration representation of athletes, entrepreneurs, artists, investors, and entertainers. SWIM ANGELFISH: Receive the tools and skills needed to teach swimmers with autism, physical disabilities, anxiety, sensory and motor conditions with Swim Angelfish, the global leader in adaptive swim. Get certified online today! SUPERIOR SWIM TIMING: Run a swim meet with ease from your laptop. SST is fully compatible with Hy-Tek and Team Unify as well as Colorado, Daktronics, and Omega touchpads. Tell them Brett sent you! VASA: Essential dryland for stronger, better, faster swimmers. Save 10% using the code "brett" at checkout! DESTRO SWIM TOWERS: Save $150 per double swim tower by using the code "brett" at checkout! SWIMNERD: Big and small digital pace clocks, virtual scoreboards, and live results. Subscribe & Listen: Apple Podcasts Google Spotify YouTube Produced by: SWIMNERD #swimming #texas #teamusa

In 1970, the hit-making machine of the British Invasion band, The Dave Clark Five, disbanded. Lead guitarist Lenny Davidson left and was replaced by Alan Parker; Rick Huxley, bass & rhythm guitarist also left and was replaced by Eric Ford. Saxophonist Denis Payton left, but wasn't replaced. Dave Clark & lead vocalist remained, and the new four-man band was dubbed "Dave Clark & Friends,"and lasted from 1970 until 1973. One album was released, a mixture of cover songs & a few Clark/Smith originals. Here are eight tracks from that album:1. Right or Wrong (written by Dave Clark & Mike Smith)2. Won't You be My Lady? (written by Clark/Smith)3. Southern Man (Neil Young cover)4. Put A Little Love in Your Heart (Dusty Springfield cover)5. Sha Na Na Na (cover of Steam's "Na Na Hey Hey Kiss Him Goodbye")6. Draggin' the Line (Tommy James cover)7. Bring It On Home To Me (Sam Cooke cover)8. Signs (Five Man Electric Band cover)

Clark Smith is a winemaker and Senior Enologist for WineSmith Consulting and Wines. He is the Founder and Coordinator of the International Smoke Taint Collaborative Working Group, President of Redwood Chordsmen Barbershop Harmony Chapter, Santa Rosa, and Coordinator for Sonoma County Youth Harmony Day Camp featuring Deke Sharon. Clark has dedicated four decades as an author, winemaker, inventor, professor of wine technology, and founder of four prominent wineries. In 2018, he was named among the 48 Most Influential People in the Wine Industry, in 2016 named the Wine Business Monthly Innovator of the Year, and in 2013 the Wine and Spirits Magazine named Postmodern Winemaking the Book of the Year. In this episode with Clark Smith How do you create an environment harmonized by wine? Is it possible to recreate a please-displease scale of emotions based on musical choices and the glass in your hand? According to Clark Smith, the effects of pairing music and wine is evident after a matter of seconds. Through his research, Clark understands the link between musical emotions and the possession of the flavor of the wine. Are you ready to immerse your senses in this episode? Drew Hendricks and Clark Smith, winemaker and Senior Enologist for WineSmith, open up the cork in this episode of the Legends Behind the Craft podcast to discuss the emotional composition of pairing music with wine. Clark talks about how music brings out the different textual components of wine, the steps to begin your harmonized musical-wine arrangement, and together they sample a musical playlist with wine.

Clark Smith Clark Smith is back on California Wine Country with Steve Jaxon, Dan Berger and Harry Duke today. Clark has been on California Wine Country a few times before, including this most recent episode on September 15 of 2021. Today Clark Smith will tell about his book and his website dedicated to pairing wine with music. But before we begin with Clark, we will taste a bottle from Dan Berger's extensive personal cellar. This is a 2004 Peter Lehman Shiraz from Australia. It is a bit rich and has some plum flavors. It is 17 years old and is past its prime. It was lost in the cellar and Dan forgot about it. Clark Smith is back with us on California Wine Country today. He is a consultant to about 120 wineries, after a whole career training wine makers. He loves European wines, which are balanced and age well. He calls that “Euro-centric wines.” He likes to say that he makes American “forgeries” of European styles. Today we will taste his Cabernet Franc which is a good example of that. He also likes to use an American grape called Norton. Click the logo to visit our sponsor Bottle Barn online. Clark Smith has published a book on this subject, called A Practical Guide to Pairing Wine and Music, which is available as a Kindle book on amazon, at that link. Wines are like music. They are liquid music. They can carry emotion. Wines are happy and sad too. For example: If you want to make a Cabernet Sauvignon taste terrible, play a polka. Cabernets are dark and angry and if you play happy music around it, it will taste awful. Clark Smith credits Don Blackburn for coming up with this idea. Dan is a friend of Clark Smith and he didn't like the Aroma Wheel approach as a framework for the flavors of wine. He wants to look at the whole wine. He did an experiment with about 100 people, and he gives people 3 wines, a Beaujolais Nouveau, a Pinot Noir from Burgundy and a big bad Cab. Then he played the following music: • a Mozart divertimento, in the Classical style (late eighteenth century) • a Franz Liszt piece for piano (mid-nineteenth century) • Carl Orff's Carmina Burana, a heavy chanting and rhythmic D minor jam for chorus and orchestra (mid-twentieth century) Then he asked people to match the wines to the music. If it had been random, the assignments would have been about evenly distributed among the wines. But people put the light frilly music with the Beaujolais and the Carmina Burana with the Cabernet. That's an intellectual exercise. But then, try playing the Carmina Burana with the Beaujolais, and it tasted horrible. What it means is that the feeling in the music and the wine can be aligned, or misaligned, and you can sense that. For the rest of this very interesting episode, we hear music and taste wine and compare the sensations of the pairings.

Barrie Craig, Confidential Investigator was a detective drama heard on NBC Radio from 1951 to 1955.Craig (William Gargan) was a New York detective who worked from his Madison Avenue office. GSMC Classics presents some of the greatest classic radio broadcasts, classic novels, dramas, comedies, mysteries, and theatrical presentations from a bygone era. The GSMC Classics collection is the embodiment of the best of the golden age of radio. Let Golden State Media Concepts take you on a ride through the classic age of radio, with this compiled collection of episodes from a wide variety of old programs. ***PLEASE NOTE*** GSMC Podcast Network presents these shows as historical content and have brought them to you unedited. Remember that times have changed and some shows might not reflect the standards of today's politically correct society. The shows do not necessarily reflect the views, standards, or beliefs of Golden State Media Concepts or the GSMC Podcast Network. Our goal is to entertain, educate give you a glimpse into the past.

Micro-oxygenation, or Mox to its mates, is a controlled, periodically continuous addition of tiny amounts of oxygen to the wine, usually red.Forget the new world being leaders in technical winemaking innovation. Mox was devised in 1991 by Patrick Ducournau, of Domaine Mouréou in Madiran, as a way of softening the tannins of his home grape variety Tannant which has legendary tannins.Benefits include the stabilisation of colour, the building up and softening of structure and the lessening of stinky, reductive notes. It's now widely used across the winemaking globe, on tannic grape varieties. Mox and pinot noir are unlikely ever to be best buddies.Since Micro-Oxygenation increases the wine's reductive capacity, it does not reduce ageing time and is not useful for promoting the early release. After the structure is built, if the wine is sent immediately to barrels, frequent racking's may be necessary to prevent the wine from becoming closed and hard. My guest Clark Smith, has been working, researching, and studying the use of Micro-Oxygenation in wines since 1997.We go through some of the myths about Micro-oxygenation and we discuss how most winemakers only use it to stabilise colour and speed up the bottling times but in truth Micro-oxygenation applied at a specific stage can help with the structure of wines tannins.Remember to hit the subscribe button, and if you find this Podcast gives you valuable information's give us a review and tell your friends!If you are enjoying the podcast you can donate on Mattia Scarpazza.comYou can find Looking into wines on Apple Podcasts, Spotify, Amazon Music, and every major listening app We would love you hear from you! Reach us on: Instagram Lookingintowine Twitter Mattia Scarpazza Mail Info@mattiascarpazza.com

Bob Cabral Bob Cabral is our guest today on California Wine Country with Steve Jaxon. Harry Duke and Barry Herbst from bottle barn are also in the studio. Bob Cabral has been on California Wine Country twice before, on this episode from June 21, 2017 and again on this other episode from September 4, 2019. Before we start with Bob Cabral's wines, Dan Berger has brought a bottle from his cellar. It's a 12 year old Columbia Valley Riesling. Seven Hills is a small producer. This is only a little sweet, and the acidity held it together. Without the sugar it might be too bitter, but as it is, you can still taste the fruit. The acidity and vibrancy is what makes an older Riesling interesting. Dan Berger points out that Riesling is one of the only white wines that will age. Rieslings go well with Thai food, which sometimes uses sugar to temper the spices. Bob Cabral's name is synonymous with great pinot noir. He spent several years at Williams Selyem. He grew up in Escalon outside Modesto where his father grew grapes. He was strong in chemistry and biology. He thought of vet school but went to study viticulture at Fresno State and started working in 1980. This was his 42nd harvest in California and 35th in Sonoma County. Now Bob Cabral is working at Three Sticks. After two decades at Williams Selyem, he left on good terms, wanting to do something else. They have access to some of the best fruit in Sonoma County. Ryan Pritchard is their winemaker, who was on this show last week. Bob is working in the vineyards, making sure they are healthy and that he is getting a good crop. Then in the winemaking process he wants to keep things simple. But today we will taste Bob Cabral wines, of his own production. 2017 Cuvée Wildflower, a Riesling which comes from two vineyards, one just outside of Occidental and another near Petaluma. It is fermented in a large concrete amphora. He uses no commercial yeast. He pays the growers extra to use as many sustainable practices as possible without losing the crop. This wine is dry, there is no residual sugar in it. Dan says this is a baby and needs a lot more time. Grapefruit, kiwi and kumquat flavors make it like a red wine. Bob Cabral wines are available at the website and in a few fine local restaurants, such as Underwood in Graton. Dan Berger says that Bob Cabral's wines are distinctive. He only makes about 140 or 150 cases of the Riesling. Bob describes how he dedicates his wine company's profits to local charities and he also works with many other local charities like the Boys and Girls Club. Click the logo to visit our sponsor Bottle Barn online. For all the wine he makes, Bob Cabral does not own any vineyards. It's because he focussed on winemaking and taking care of other people's vineyards. Such as, he planted the first three estate vineyards for Williams Selyem. He is still active in the winery but after all these years he knows it's a young man's game. The 2016 Chardonnay is next, there were only 4 cases of it. Dan says it has two things going on, one is the aromatics, like a high-end French Burgundy, but the acid level reminds you of Chablis. The name of the wine is Cuvée Anne Rose, the names of his wife and daughter. It will be released probably in March or April of 2022. Dan Berger says the acid in this wine needs a lot of years in the cellar. Most people are already selling their 2020 Chardonnays, and this 2017 hasn't even been released yet. Dan Berger would keep a Chardonnay for at least 7 years. Bob Cabral had a 60 year old wine that was great, because it had enough acid in the structure. Bob Cabral Wines dot com includes Bob's Cellar Playlist. You can listen to the Spotify playlist while you peruse the site. On the back of every label there is a coded song, written backwards. This is similar to what is in Clark Smith's new book about wine and music. The last wine is the Pinot Noir, the 2017 Troubador Pinot Noir,

Bob Cabral is our guest today on California Wine Country with Steve Jaxon. Harry Duke and Barry Herbst from bottle barn are also in the studio. Bob Cabral has been on California Wine Country twice before, on this episode from June 21, 2017 and again on this other episode from September 4, 2019. Before we start with Bob Cabral's wines, Dan Berger has brought a bottle from his cellar. It's a 12 year old Columbia Valley Riesling. Seven Hills is a small producer. This is only a little sweet, and the acidity held it together. Without the sugar it might be too bitter, but as it is, you can still taste the fruit. The acidity and vibrancy is what makes an older Riesling interesting. Dan Berger points out that Riesling is one of the only white wines that will age. Rieslings go well with Thai food, which sometimes uses sugar to temper the spices. Bob Cabral's name is synonymous with great pinot noir. He spent several years at Williams Selyem. He grew up in Escalon outside Modesto where his father grew grapes. He was strong in chemistry and biology. He thought of vet school but went to study viticulture at Fresno State and started working in 1980. This was his 42nd harvest in California and 35th in Sonoma County. Now Bob Cabral is working at Three Sticks. After two decades at Williams Selyem, he left on good terms, wanting to do something else. They have access to some of the best fruit in Sonoma County. Ryan Pritchard is their winemaker, who was on this show last week. Bob is working in the vineyards, making sure they are healthy and that he is getting a good crop. Then in the winemaking process he wants to keep things simple. But today we will taste Bob Cabral wines, of his own production. 2017 Cuvée Wildflower, a Riesling which comes from two vineyards, one just outside of Occidental and another near Petaluma. It is fermented in a large concrete amphora. He uses no commercial yeast. He pays the growers extra to use as many sustainable practices as possible without losing the crop. This wine is dry, there is no residual sugar in it. Dan says this is a baby and needs a lot more time. Grapefruit, kiwi and kumquat flavors make it like a red wine. Bob Cabral wines are available at the website and in a few fine local restaurants, such as Underwood in Graton. Dan Berger says that Bob Cabral's wines are distinctive. He only makes about 140 or 150 cases of the Riesling. Bob describes how he dedicates his wine company's profits to local charities and he also works with many other local charities like the Boys and Girls Club. For all the wine he makes, Bob Cabral does not own any vineyards. It's because he focussed on winemaking and taking care of other people's vineyards. Such as, he planted the first three estate vineyards for Williams Selyem. He is still active in the winery but after all these years he knows it's a young man's game. The 2016 Chardonnay is next, there were only 4 cases of it. Dan says it has two things going on, one is the aromatics, like a high-end French Burgundy, but the acid level reminds you of Chablis. The name of the wine is Cuvée Anne Rose, the names of his wife and daughter. It will be released probably in March or April of 2022. Dan Berger says the acid in this wine needs a lot of years in the cellar. Most people are already selling their 2020 Chardonnays, and this 2017 hasn't even been released yet. Dan Berger would keep a Chardonnay for at least 7 years. Bob Cabral had a 60 year old wine that was great, because it had enough acid in the structure. Bob Cabral Wines dot com includes Bob's Cellar Playlist. You can listen to the Spotify playlist while you peruse the site. On the back of every label there is a coded song, written backwards. This is similar to what is in Clark Smith's new book about wine and music. The last wine is the Pinot Noir, the 2017 Troubador Pinot Noir, comes from four vineyards in the Russian River Valley, all in the area with the rich Goldridge soil,

We sat down with NCAA champion and Texas Swimming Alum, JT Larson. Larson, who just started a new job at Dell in Austin, Texas, is a 4-year graduate of the Eddie Reese distance squad, slugging it out with the likes of Clark Smith, Jack Collins, and more on a daily basis and even etching his name into the ranks of All-Americans for the Longhorns. Larson shares his experience in Austin, from the team culture to a look into daily practices and who was ahead of the pack majority of the time.   SWIMSWAM PODCAST LINKS Click here to listen and subscribe on Spotify Click here to listen and subscribe on Apple Podcasts Click here to listen and subscribe on Podbean Click here to listen and subscribe on Google Click here to listen and subscribe on YouTube Click here to listen and subscribe on Listen Notes Click here to listen and subscribe on Stitcher Click here to listen and subscribe on iHeartRadio Click here to listen and subscribe on Amazon Click here to listen and subscribe on Pandora Music: Otis McDonald www.otismacmusic.com

Clark Smith is back on California Wine Country with Steve Jaxon and Dan Berger. His personal professional website is Who is Clark Smith dot com and his winery website is Winesmith Wines dot com. Clark Smith was on CWC the last time on this episode from Sept. 11, 2019, with some wines that he made from exotic and rare grape varieties. The previous time Clark Smith was on CWC was this episode from March 15, 2017. First, as usual, we open a bottle from Dan Berger's extensive personal cellar. This Sauvignon Blanc from New Zealand is green. It's very flavorful even after 11 years in the cellar, where it was lost. He did not deliberately age this wine for so long. Dan “Lay It Down” Berger agrees with Clark Smith that there is no point in cellaring it since it tastes the same as it did eleven years ago. Clark explains how the screw cap had a lot to do with its preservation. “Screw caps are really really good for aging.” The Winesmith website has dropdown menus for Forgeries and Oddities. By Forgeries, he means, wines that he makes here, but in a European Style, to imitate them as much as possible with local origin. He does a Cabernet Franc that's a St. Emillion style, he does a St. Laurent that's like an Austrian wine. He also makes sulfite-free wines, Norton which is a native American grape, and other oddities. Winesmith is an experimental winery. He also has about 120 wineries that he coaches as a consultant. He wrote Postmodern Winemaking and teaches through those principles. Dan Berger says there is nothing expected about his wines, it's always unexpected. They are distinctive. That is the most important issue, distinctiveness is what you see and imagine and feel about a wine. They will open a sparkling wine made from a variety that nobody would normally use for a sparkling. Clark explains that this is one of three wines from the Slow Wine Guides. Their principles are making wine from “living soil” and sustainably, “…as opposed to the natural wine movement which we both hate.” He goes on to explain that in a sense, all wine is natural wine.

Clark Smith is back on California Wine Country with Steve Jaxon and Dan Berger. His personal professional website is Who is Clark Smith dot com and his winery website is Winesmith Wines dot com. Clark Smith was on CWC the last time on this episode from Sept. 11, 2019, with some wines that he made from exotic and rare grape varieties. The previous time Clark Smith was on CWC was this episode from March 15, 2017. First, as usual, we open a bottle from Dan Berger's extensive personal cellar. This Sauvignon Blanc from New Zealand is green. It's very flavorful even after 11 years in the cellar, where it was lost. He did not deliberately age this wine for so long. Dan “Lay It Down” Berger agrees with Clark Smith that there is no point in cellaring it since it tastes the same as it did eleven years ago. Clark explains how the screw cap had a lot to do with its preservation. “Screw caps are really really good for aging.” The Winesmith website has dropdown menus for Forgeries and Oddities. By Forgeries, he means, wines that he makes here, but in a European Style, to imitate them as much as possible with local origin. He does a Cabernet Franc that's a St. Emillion style, he does a St. Laurent that's like an Austrian wine. He also makes sulfite-free wines, Norton which is a native American grape, and other oddities. Winesmith is an experimental winery. He also has about 120 wineries that he coaches as a consultant. He wrote Postmodern Winemaking and teaches through those principles. Dan Berger says there is nothing expected about his wines, it's always unexpected. They are distinctive. That is the most important issue, distinctiveness is what you see and imagine and feel about a wine. They will open a sparkling wine made from a variety that nobody would normally use for a sparkling. Clark explains that this is one of three wines from the Slow Wine Guides. Their principles are making wine from “living soil” and sustainably, “…as opposed to the natural wine movement which we both hate.” He goes on to explain that in a sense, all wine is natural wine.

Neither Kenny Clark nor Za'Darius Smith made the latest ESPN top-10 list at their positions in a survey of league personnel. Is that fair? We dig into that plus how their elite talent matches up with the rest of the league (it's really good.), plus dig into what Aaron Rodgers did and didn't say during The Match. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Neither Kenny Clark nor Za'Darius Smith made the latest ESPN top-10 list at their positions in a survey of league personnel. Is that fair? We dig into that plus how their elite talent matches up with the rest of the league (it's really good.), plus dig into what Aaron Rodgers did and didn't say during The Match. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Matthew 6:1-14 Eleanor Roth, James Spencer, Clark Smith, and Sally Bussian

Matthew 6:1-14 Aubrey Middleton, Helen Walthall, Clark Smith, Sally Bussian, and Carey Hereford

Today we chatted with Clark Smith, winemaker for Wine Smith wines and author of Post Modern Winemaking. He has been experimenting with how music affects your perception of the wine you are tasting for years and he walks us through an experiment he has done over a hundred times. It was fun and fascinating! 

Modern and traditional are words that many wine aficionados, students or professionals have heard off but what about postmodernism? In this podcast, Clark Smith the author of Postmodern Winemaking touches upon how modern winemaking changed the wine industry. For modern winemaking is generally referred to as wines that have developed after the second world war when electricity had become widely available in every winery in the world. We have talked about how winemaking is becoming a dogma, and it is believed that winemakers do nothing, but as the saying goes it’s hard to do nothing. Clark has a deep knowledge of winemaking and its Science. His book explores what modern techniques can add to the tools of a winemaker and how to best utilise them, and Clark explains that most of those tools need mastering and may or may not be utilised. Who are postmodern winemakers? For Clark, postmodern winemakers are those who make wine in their own vision and he is not a single filed line but is goes in many directions. We talk about the changes in modern wines in particular for white wine production, the influence of oxygen winemaking and the principles of micro-oxygenation. Clark challenges consumers to speak to winemaker and get to know them. On a personal level I know there are many winemaking techniques and instruments that may be used in winemaking, regardless of their controversy, that are worth exploring and understanding as they play a part in the final product that we much enjoy. Also for those who are pursuing higher levels of wine-education winemaking covers a big part of the examinations.Read More about this topic here: https://whoisclarksmith.com/https://plato.stanford.edu/entries/postmodernism/These following are affiliate links, it costs you nothing to use them but I get a small percentage when you buy something, so thanks!Postmodern Winemaking https://amzn.to/2ZkpfCk What I use to make the podcast: Audio Interface: Zoom H6 https://amzn.to/3qnz7Ht Microphone: Shure SM58 https://amzn.to/3bcfbACBoom Arm Mic Stand with Pop Filter: ShureSM7B https://amzn.to/3tWlMYROnline Recording on studio-level: SquadCast https://squadcast.fm/?ref=mattiascarpazza

The doctors break down some of the causes of back pain with Dr. Clark Smith of Columbia University Medical Center.

Clark is the perhaps the winemaking wizardry best kept secret, a viticultural veteran and wine whisperer. His journey took him from MIT to UC Davis, and all the way to heart of California's wine country. An industry hero, he is a renown author of a book that is widely acknowledged as the ultimate insider resource - "Postmodern Winemaking.” Clark comes with his signature sense of humor, an optimistic outlook and a tremendous treasure of knowledge and experience of all things wine. Come along, share a laugh, and learn a lot!

Clark is the perhaps the winemaking wizardry best kept secret, a viticultural veteran and wine whisperer. His journey took him from MIT to UC Davis, and all the way to heart of California's wine country. An industry hero, he is a renown author of a book that is widely acknowledged as the ultimate insider resource - "Postmodern Winemaking.” Clark comes with his signature sense of humor, an optimistic outlook and a tremendous treasure of knowledge and experience of all things wine. Come along, share a laugh, and learn a lot!

Clark is the perhaps the winemaking wizardry best kept secret, a viticultural veteran and wine whisperer. His journey took him from MIT to UC Davis, and all the way to heart of California's wine country. An industry hero, he is a renown author of a book that is widely acknowledged as the ultimate insider resource - "Postmodern Winemaking.” Clark comes with his signature sense of humor, an optimistic outlook and a tremendous treasure of knowledge and experience of all things wine. Come along, share a laugh, and learn a lot!

Clark is the perhaps the winemaking wizardry best kept secret, a viticultural veteran and wine whisperer. His journey took him from MIT to UC Davis, and all the way to heart of California's wine country. An industry hero, he is a renown author of a book that is widely acknowledged as the ultimate insider resource - "Postmodern Winemaking.” Clark comes with his signature sense of humor, an optimistic outlook and a tremendous treasure of knowledge and experience of all things wine. Come along, share a laugh, and learn a lot!

Clark is the perhaps the winemaking wizardry best kept secret, a viticultural veteran and wine whisperer. His journey took him from MIT to UC Davis, and all the way to heart of California's wine country. An industry hero, he is a renown author of a book that is widely acknowledged as the ultimate insider resource - "Postmodern Winemaking.” Clark comes with his signature sense of humor, an optimistic outlook and a tremendous treasure of knowledge and experience of all things wine. Come along, share a laugh, and learn a lot!

Episode 119. This week we read Superman: Rebirth, the first volume of the deluxe edition that collects issues 1-13 from writer Peter J. Tomasi and artist Patrick Gleason. After the Superman of this universe dies, a Superman lost from another universe decides to stay here and fill his role. Clark "Smith" now lives on a farm with his wife Lois and ten-year-old son Jonathan. He fights any threat that comes his way but is most focused on his family, helping Jon adjust to his growing powers and learn what it takes to be a hero and a good teammate to other heroes.The Whatnauts present The Review Show, a weekly book club style podcast for all sorts of pop culture. We cover a variety of genres and mediums — movies, TV shows, comics, anime, manga, audio dramas — picking out a specific piece of entertainment that we can cover in a week's time. Every episode, your intrepid co-hosts Kyle and Melissa dive into the media of the week (with a spoiler warning!), give recommendations, and take turns pitching the next topic. For one episode a month, we check in with continuing coverage on a longer title, like a full TV series or comics run, and follow it all the way to the end. Join us for fun discussions on a wild variety of entertainment you should know!Check out our other podcasts here, or wherever you get your podcasts. If video is more your thing, then check our YouTube channel. And if you like what we do, support us on Patreon to unlock early access to most of our podcasts as well as exclusive episodes and more. You can find us on Twitter and we would love to have you join us on our Discord server as well.

This week, Kebmo is joined by his family on vacation! The theme is a little less specific, but this time around you will hear picks from the nuclear family- Joe, Joan, Andy, Kevin, Kelsey, and Carly (and also a bonus pick by Andy)- here’s the playlist to listen to later and be sure to getContinue reading "The Sixer 16: Clark Family Mixtape pt I feat. The Clark/Smith/Yackle Family"

We share a guest mix from Dynohunter on the heels of the release of their self-titled album. Plus, we chat with Clark Smith to learn more about the band’s background and their Electric Forest experience. For more podcast episodes and to hear over 100 unique artist sets airing on the EF Radio 24/7 live stream, visit ElectricForestFestival.com/radio. TRACK LIST Davi – Rebel Heart (Mark Jenkins Remix) (Rebellion) Dynohunter – Mama Paduri Dynohunter – Usuthu Matan Caspi & Roy Kubi – Kira (Outta Limits) Township Rebellion – Infinite Meadow (Still Vor Talent) Zakir – Toy Carousel (Sol Selectas) Dynohunter – Above The Fray Dynohunter – Kingston Pulse Dynohunter – First Point ID – ID Nine One – Rainforest (Stan Kolev Remix) (Sprout Music)

If you are working from home now, perhaps you using this time to evaluate new tools for organizational excellence. In this episode, Dennis interviews Clark Smith with ED Lead Tracker which is a customer relationship management (CRM) tool designed just for the economic development industry.  Learn about better ways to manage data and get a handle on your lead pipeline. Clark Smith has almost 30 years of economic development experience. Clark began his economic development career as executive director of the Hampton Area Chamber and Development Corporation. He then joined the Iowa Department of Economic Development working as a community consultant and manager of existing industry. Most recently, Clark was the director of economic development for Aquila, Inc. – Iowa. He has worked with hundreds of companies providing site selection/expansion assistance. Clark has been President of the Professional Developers of Iowa and the Community Development Society of Iowa. Clark also managed and owned a trade association business and started Butler House on Grand Bed and Breakfast with his wife Lauren and is a Partner with SSG. csmith@smartsolutionsgroup.net Connect with Clark Smith Smart Solutions Group ED Lead Tracker

Psychiatrist Dr. Clark Smith explains what is leading to coronavirus-related consumer panic. See omnystudio.com/listener for privacy information.

Why would you want to challenge a young wine with oxygen? Why don’t you hear many technical conversations around wine? How can movie genres help you understand winemakers' intentions? In this episode of the Unreserved Wine Talk podcast, we’re chatting with Clark Smith, winemaker for his own WineSmith label and several other brands, consulting winemaker, author, inventor, musician, and professor to the wine industry throughout the globe. Highlights What is the $50,000 winery phenomenon? What should you do every time you open a bottle of wine? What do you experience when tasting “minerality”? Does soil impact minerality in wine? Why is it problematic for you to think of wines according to the grape varietal only? Why should you take pride in wine manipulation? How did Clark become interested in reverse osmosis?   About Clark Smith Clark Smith, winemaker for his own WineSmith label and several other brands, has dedicated four decades to being a consulting winemaker, author, inventor, musician, and professor to the wine industry throughout the globe. A product of M.I.T. and U. C. Davis, he has founded and managed four prominent start-ups and consulted for thousands of wineries and other craft beverage producers and suppliers throughout the world. He holds patents for volatile acidity (VA) removal and alcohol adjustment via reverse osmosis. Founding Winemaker for R. H. Phillips in the 1980s, Clark Smith began WineSmith Consulting in 1990 and founded Vinovation, Inc. in 1992 to commercialize new winemaking technologies including ultra-filtration and micro-oxygenation. The IQ Conference named him 2016 Innovator of the Year. His ground-breaking Postmodern Winemaking Symposium format, which brings together 100 experienced experts for a lecture-free round-table discussion, is among the Wine Industry’s most celebrated events.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/66.

Here we present an epis tale of barbarians and dark practices before a darker god!  It's creep factor 10 on this little gem by Ashton Clark Smith!

Here we present an epis tale of barbarians and dark practices before a darker god!  It’s creep factor 10 on this little gem by Ashton Clark Smith!

"Informed Consent: A Form or a Conversation?" by Clark Smith, MD, MPH, Director of Interventional Spine, Department of Rehabilitation  and Regenerative Medicine, Columbia University, New York, New York; and David Miller, MD, MA, Director of Clinical Research, Centers for Pain Management, Indianapolis and Lafayette, Indiana. From ASRA News, August 2019, pp. 38-39. See original article at www.asra.com/asra-news for figures and references. This material is copyrighted.

Winemaker Clark Smith is back on California Wine Country with Steve Jaxon and Dan Berger, with some wines he has made from unusual grapes, including the native American variety called Norton. Clark Smith joins Steve Jaxon and Dan Berger on California Wine Country today. He has his own label WineSmith Wines, he is the winemaker for Diamond Ridge, and also an author and professor. His new book is called Postmodern Winemaking. Clark Smith dropped out of MIT in 1971, came to California and got a job in a liquor store. Eventually he tasted every wine in the store and he sold wine for 5 or 6 years. He made his first wine in 1976. When he decided to make wine, he ended up at Davis and finished his BA and MA in wine. Then, he had a series of jobs in wine and many jobs as a wine consultant. He makes his own wines and consults to about 120 wineries. He gives classes including fundamentals of wine chemistry and has taught over 4500 students. Dan Berger explains that today we have wine from grapes that nobody has ever heard of. There is a lot more wine than Chardonnay, Cabernet and Pinot Noir. For example, Don Chigazola a few weeks ago told about lots of white wines in Italy that are unknown here. There are also styles that nobody else is doing. Clark has a wine that he calls Faux Chablis and his current vintage is 2005. There are really two wine industries, says Clark. There are 64 wineries that make 95% of the volume of wine and 100% of what is sold in stores. This is like pop music. Then you have 25,000 wineries that make the other 5%, averaging 2,000 cases. Clark is one of these. He has to make his own kind of music. He has to have his own unique sound. So every wine he’s opening today, there is nobody else in California doing it. These wines are not in stores. You have to come see them. His wines come from all over California because the varieties are planted all over the state. Clark also says you have to get out of the Napa / Sonoma high real-estate land. If you can sell cabernet for $200 per bottle, you won’t plant Barbera there, which is a shame. They open a 2014 Santa Cruz Mountain Sparkling Grenache. They also make a red wine from this vineyard. Clark explains about champagne, calls it the worst white wine in the world. Since our grapes in California are full of flavor, our sparkling wines will taste better. It’s a 2014 so right now it’s very fresh. Next is a red wine, a 2015 WineSmith St. Laurent. His saint’s day is August 10, which is the day this grape is harvested. It’s early so it’s low in alcohol. The wine is extremely soft. “It’s kind of like a cynical beaujolais,” says Clark. Dan Berger says the flavors are unique to the variety. It’s sort of like Beaujolais but this is more complex with a dry aftertaste. Despite its softness, it is dry. Diamond Ridge is a vineyard in the southeast corner of Clear Lake, next to the lake. The wines capture incredible fruit and the wines age for a long time. He has made wine there for 12 years now. Dan says that Cabernet Franc rules up in those cold areas and can make great wine. Next they taste the Norton. The Norton grape is from Virginia where it was found in the woods. There are 500 wineries making it in the US. It makes a dense, plush wine, “if you can get it right.” It is disease and winter tolerant. But in most places it grows where it can’t get ripe enough, though. Clark Smith’s new book is called Postmodern Winemaking. If you go to his website, the promo code is IKNOWCLARK to get a 20% discount. The first half of the book is highly technical, about wine structure and aeromatic integration. Non-winemakers can skim over it. Starting with chapter 12, it gets easier. He comments on all the current issues in winemaking. It ends in a chapter called Liquid Music, where he says that wine is processed cognitatively the same as music. They taste a Meritage wine, of the five Bordeaux varieties, from an organic vineyard.

This week we chat about a dude with a cozy ass burial site, and some really cute and cuddly evil babies! No blue moon was consumed during the recording of this episode.

Content warnings at end of show notes.   Greater Boston is written and produced by Alexander Danner and Jeff Van Dreason, with recording and technical assistance from Marck Harmon.   Did you know you can join a Greater Boston Discord server? It’s true! Come meet and chat with Greater Boston creators, cast, and fans like you! Our big season finale episode is coming up in just two weeks and, uh…honestly, you might want someone to talk to after it’s all over. Link in the show notes, or at GreaterBostonShow.com.   Thank you to Patreon supporters Bridge and Rasmus! You to can support us on Patreon at www.patreon.com/GreaterBoston! CAST   This episode featured: Braden Lamb as Leon Stamatis (he/him) Sam Musher as Emily Bespin (she/her) Jordan Higgs as Ethan Bespin (he/him) Kelly McCabe as Nica Stamatis (she/her) Mike Linden as Oliver West (he/him) Michael Melia as Philip West (he/him) James Capobianco as Professor Paul Montgomery Chelmsworth (he/him) Chad Ellis as Jack Vincenzo Wellington (he/him) Jesse Hall as Clark Smith  (he/him) Mischa Stanton as Particle Physics van der Molen (they/them) Jake Del Rio as Fox Fossil Jenkins (he/him) Jessica Washington as Isabelle Powell (she/her) Julia Morizawa as Omi Ogawa (she/her) Tanja Milojevich as Melissa Weatherby (she/her) Julia Schifini as 23 Skidoo (she/her) Mario da Rosa Jr. as Isaiah Powell (he/him) With Ebi Poweigha as the waiter and Vilte Baliutaviciute and Ryan Estrada as Red Line evictees. Also featuring: David Rheinstrom Phoebe Joy Jordan Cobb Cole Burkhardt Fox Cooper Tina Daniels Christopher Dole Todd Faulkner Jack Pevyhouse Alma Roda-Gil Zane Sexton and Alex Welch as Legion.   Interviews with real Greater Boston residents. Charlie on the MTA by Emily Peterson and Dirk Tiede Go Tell it on the Molehill by Doctor Turtle Broke Yeti and “I Wish Boston was Greater” by Ryan Estrada   Episode transcripts are available online at GreaterBostonShow.com.   Content Notes Strong language Abusive classism Imprisonment Strained circus metaphors

The third episode of Season 05 is here! One full amazing hour with beat makers across the globe we really enjoy listening to. Hosted by the great @cesiumswimsuit this week! Make sure to check his recent episodes out and also his projects. Each month, our Beat Sessions series takes you on an journey into the beat scene with our mixes showcasing the kaleidoscopic sounds of the global underground. Curated by our resident host Cesium Swimsuit, each Beat Session blends a selection of genre-defying beats into a soulful and mellow hour of music. The show also regularly features guest mixes from talented artists and tastemakers all over the globe sharing their own unique sounds and playlists. Live broadcasts take place weekly at 3PM EST via Frission Radio, and episodes are later archived on Soundcloud, iTunes and Mixcloud. Full information regarding track submissions and guest hosting opportunities can be found on the submissions page. Requirements: High quality (320 kbps) Mp3's with artist and title labeled. Each week a playlist of these sessions will be added into our Beat Sessions Spotify Playlist. Submissions: jeff@ninetofiverecords.com Tracklist: Fitz & Suppe - Funkaholic Bresil x Soft Eyes - Blues Illingsworth - You're No Fun B - Side - Pen Anubis Paul Wilbury - OwdFxlks Yutaka Hirasaka - Sugar Late Night Radio - Find the Love (feat. Borahm Lee) Idealism - Illusions Hm Surf - Rito Paul Wilbury - Just (exclusive track) Borealism - Dragon Wave GrumpySnorlax - Float Human Centerpiece - Dormin Behind Clouds - A World You May Not Understand (feat. Kuranes) Sar.Casm - Ariamis LeVirya - Snug Fire Late Night Radio - Sunday Stroll (feat. Clark Smith & Wildabeast) Human Centerpiece - Life Nomenclature - Fades Website: https://ninetofiverecords.com

Jazz is the most American of musical genres. But its origins are shrouded in mystery. Some like to think that Louis Armstrong and his bluesmen friends were sitting at a bar in New Orleans, when a solar eclipse and Haley's Comet occurred at the same time, causing the musical troupe to start using a swing rhythm. But musicologist Bill McKemy thinks that the origins of jazz can be traced more directly to one man. That is Nathaniel Clark Smith: The Melchizedek of Jazz. Smith was African-American musician, composer, and music educator in the United States during the early decades of the 1900s. Over the next 30 years he would lead bands in Chicago, Wichita, Kansas City, the Tuskegee Institute, and in St. Louis. He was an important educator for many of the prominent early Jazz musicians from Kansas City, Chicago, and St. Louis. And man was his life hard. To make ends meet he played in a minstrel show in the 1890s. He threatened lynching by having Tuskegee students play classical music and other forms of “non-black” music, against the wishes of Booker T. Washington. He risked his life to embrace the slowly emerging new opportunities for non-whites in the United States.  

In this special episode, we chat with Kurt Morrow about the time he spent with Milt Hinton.  Milt's wife Mona asked Kurt if he would live in faculty housing with Milt.  Kurt shares some of these life-changing experiences with us today. More about Milt Hinton Milt “The Judge” Hinton was regarded as the Dean of jazz bass players. He was born in Vicksburg, Mississippi in 1910, and at the age of eleven moved to Chicago with his family. He began his musical education by taking private violin lessons, but while attending Chicago's Wendell Phillips High School and playing in a band sponsored by the Chicago Defender newspaper, he learned to play bass horn, tuba, cello, and eventually the bass violin. Like many aspiring Southside musicians of his generation, he was influenced by the legendary educator, Major N. Clark Smith. During the late 1920s and early 30s, Milt worked as a freelance musician in Chicago and performed with legendary jazz artists including Freddie Keppard, Zutty Singleton, Jabbo Smith, Erskine Tate, and Art Tatum. His first steady job was with a band led by Tiny Parham, followed by a stint with violinist Eddie South’s Orchestra. Milt’s earliest recording come from this era. In l936, Milt joined Cab Calloway and for fifteen years performed with Calloway and renowned sidemen such as Danny Barker, Chu Berry, Doc Cheatham, Cozy Cole, Dizzy Gillespie, Quentin Jackson, Illinois Jacquet, Jonah Jones, Ike Quebec, and Ben Webster. During this period he was also featured on numerous recordings accompanying Benny Carter, Benny Goodman, Lionel Hampton, Coleman Hawkins, Billie Holiday, Ethel Waters, and Teddy Wilson - to name just a few. Most of these sessions have become jazz classics. After leaving Calloway in the early 50s, Milt began working as a studio freelancer in New York City. For two decades he played on thousands of jazz and popular records. He also played on hundreds of jingles and film soundtracks and numerous radio and television programs. In addition, he made concert and festival appearances around the world and toured extensively with Louis Armstrong, Pearl Bailey, and Bing Crosby. Milt has played with virtually every jazz and popular artist from Ellington, Coltrane and the Marsalis Brothers to Streisand, Midler and McCartney. In the late 80s Chiaroscuro Records released Old Man Time , a double cd featuring Milt along with many life-long friends from the music world. Laughin' at Life, was released by Columbia Records in 1995 and Chiaroscuro recently released The Judge at His Best, a selection of his recordings on that label over three decades, and the Bassment Tapes, which features Milt performing with groups he assembled. Milt received honorary doctorates from William Paterson College, Skidmore College, Hamilton College, DePaul University, Trinity College, the Berklee College of Music, Fairfield University, and Baruch College of the City University of New York. He won the Eubie Award from the New York Chapter of the National Academy of Recording Arts and Sciences, the Living Treasure Award from the Smithsonian Institution, and he was the first recipient of the Three Keys Award in Bern, Switzerland. In 1993, Milt was awarded the highly prestigious American Jazz Master Fellowship from the National Endowment for the Arts, in 1996 he received a New York State Governor’s Arts Award, in March 1998 he was awarded the Artist Achievement Award by the Governor of Mississippi, and in 2000 his name was installed on ASCAP’s Wall of Fame. Milt began taking photographs of his friends in the l930s, and he has continued ever since. Over the years his collection has grown to more than 60,000 images. The work depicts an extensive range of jazz artists and popular performers in varied settings - on the road, in recording studios, at parties, and at home - over a period of six decades. In June 1981, he had his first one-person photographic exhibition in Philadelphia and since then he has had exhibits across the country and in Europe. In addition to being published in major periodicals, Milt’s photographs have appeared in documentary films including The Long Night of Lady Day (Billie Holiday), The Brute and the Beautiful (Ben Webster), and Listen Up (Quincy Jones). A Great Day in Harlem a 1994 documentary about Esquire’s photographic shoot of jazz legends in 1958, features numerous photographs by Milt as well as a home movie shot by his wife, Mona Hinton. In 1988, Bass Line: The Stories and Photographs of Milt Hinton, by Milt Hinton and David G. Berger was published by Temple University Press. It was selected Book of the Year by JazzTimes. In 1991, OverTime: The Jazz Photographs of Milt Hinton, was published by Pomegranate ArtBooks. In 1990, Milt's 80th year, WRTI-FM in Philadelphia produced a series of twenty eight short programs in which Milt chronicled his life. These were aired nationwide by more than one hundred fifty public radio stations and received a Gabriel Award as Best National Short Feature in 1990. In June 2000, a concert was held to pay tribute to Milt on the occasion of his 90th Birthday. Milt passed away six months later. In late 2002, Keeping Time: The Life, Music & Photographs of Milt Hinton, a one hour documentary film was completed. It was produced and directed by David G. Berger and Holly Maxson. It debuted at the London Film Festival, won the Audience Award at the Tribeca Film Festival in 2003, and has been shown at film festival both here and abroad. Milt and Mona Hinton were married for fifty-seven years and have a daughter Charlotte and granddaughter Inez who live in Atlanta. The Hintons’ life-long involvement in their Queens, New York community, their strong commitment to family, and their ongoing contribution to music and photography made them both role models and an inspiration to younger generations. Contrabass Conversations is sponsored by: The Upton Bass String Instrument Company.  Upton's Karr Model Upton Double Bass represents an evolution of our popular first Karr model, refined and enhanced with further input from Gary Karr.  Since its introduction, the Karr Model with its combination of comfort and tone has gained a loyal following with jazz and roots players. The slim, long “Karr neck” has even become a favorite of crossover electric players. Check out this video of David Murray "auditioning" his Upton Bass! A440 Violin Shop - An institution in the Roscoe Village neighborhood for over 20 years, A440's commitment to fairness and value means that we have many satisfied customers from the local, national, and international string playing communities. Our clients include major symphony orchestras, professional orchestra and chamber music players, aspiring students, amateur adult players, all kinds of fiddlers, jazz and commercial musicians, university music departments, and public schools. The Bass Violin Shop, which  offers the Southeast's largest inventory of laminate, hybrid and carved double basses. Whether you are in search of the best entry-level laminate, or a fine pedigree instrument, there is always a unique selection ready for you to try. Trade-ins and consignments welcome! Subscribe to the podcast to get these interviews delivered to you automatically!

Brand new dad Seth and soon-to-be dad Jamie are joined by director, dad and old pal Will Clark Smith. Seth is still getting to grips with having come face-to-face with the mucus plug, Jamie explores the latest ‘dad tech' on the market and 'Bad-dad' drops in to provide his top tips for labour. *Apologies for the slight drop in sound quality on this ep. We ran into some technical issues on the record day. These have now been ironed out and it won't happen again. Who would have thought a dimmer switch on a nearby light would cause so much trouble?!* Follow us on Twitter & Instagram - @gooddadugly Artwork - Nick Haill Sound Design & Music - Benji Elimelech Producer - Tom Sabbadini And if you like what we're doing please share, rate and review. Thanks for listening! Hosted on Acast. See acast.com/privacy for more information.

The Horizon Prep Christmas Boutique was this week and Melissa took the microphone on the floor to talk to vendors, customers, and teachers looking for great presents for their loved ones. This episode will set the HP record for most guests on a podcast with 14. The people you'll hear from on this episode are (in order): Shawn Kush, Vanessa Roy, Annie Simmons, Robin Maiocca, Eva Deiters and Joy Toro, Rashae Taylor, Yvette Williams, Clark Smith and Ryan Gianni, Susan Hargif, Jasmine Pattynama, Laura Prince, and Khara Serrato. The Christmas Boutique was a great success. If you missed it, make sure to plan on coming next year.

Episode 46 welcomes Clark Smith, Owner of Geaux Hammock! Clark details what inspired him to begin making Geaux Hammocks! He explains how Geaux Hammocks are better than the rest as well as the many benefits of using hammocks, whether it's for casual use in your backyard or for camping/hiking trips. I learned a lot about hammocks and you will too! Thanks for your continued support of the 318 Now Podcast!

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Running from 1951 through 1955, Barrie Craig, Confidential Investigator is about a New York private eye. Produced in New York from 1951 to 1954 and then moved it to Hollywood where it aired from 1954 to 1955.  This entertaining old time radio series originally titled "Barry Crane" was later renamed "Barrie Craig."         

You Are There presents " February 6, 1949. CBS net. "The Trial Of Peter Zenger". Sustaining. The events of August 4, 1735. Andrew Hamilton's brilliant defense of John Peter Zenger creates a free press in America. Walter Hampden, John Daly, Robert Lewis Shayon (writer, producer, director), Quincy Howe, Don Hollenbeck, Irve Tunick (writer), Inge Adams, D. A. Clark Smith, Bernard Lenrow, Richard Newton, Guy Sorel, Bert Cowlan, Van Marlowe.