Podcast appearances and mentions of Mark Weinberg

TESTO DELL'ARTICOLO ➜ https://www.bastabugie.it/8127UN BAMBINO MIRACOLATO POTREBBE PORTARE IL CARD. PELL VERSO GLI ALTARI di Nico Spuntoni Un miracolo di Pell? Poco più di due anni dopo l'improvvisa morte del cardinale australiano, una straordinaria notizia arriva dall'altra parte dell'oceano. Protagonista è un bambino di un anno e sei mesi dell'Arizona che, dopo essere caduto in una piscina ed aver smesso di respirare per 52 minuti, si è improvvisamente ripreso senza alcun danno. I genitori del bambino di nome Vincent hanno confessato di aver invocato in quei drammatici momenti l'intercessione di Pell.La storia è stata rivelata qualche giorno fa a Sydney dall'arcivescovo locale Anthony Colin Fisher, già ausiliare e amico del primo prefetto della Segreteria per l'economia. L'intervento del presule domenicano è avvenuto nel corso dell'evento organizzato mercoledì al Campion College Australia per presentare la biografia George Cardinal Pell Pax Invictis. A Biography scritta dalla giornalista di The Australian Tess Livingstone che conobbe molto bene il cardinale. La serata ha registrato il tutto esaurito, a dimostrazione del grande affetto che la sua arcidiocesi continua a riservare al principe della Chiesa mandato in prigione ingiustamente per 404 giorni. Alla presentazione, oltre a monsignor Fisher, hanno partecipato e parlato ben due ex primi ministri d'Australia: John Howard e Tony Abbott. I due politici avevano continuato a supportare Pell anche nei giorni più difficili e si erano pubblicamente definiti suoi amici nonostante l'iniziale verdetto di condanna per abusi. Durante la serata è stata anche svelata la targa che intitola alla memoria del cardinale la grande hall del college. A prendere la scena, in ogni caso, è stato il racconto di Fisher sul bimbo americano in pericolo di morte.Nei 52 minuti di terrore i genitori hanno invocato l'intercessione di Pell che avevano conosciuto nel 2021 a Phoenix durante una presentazione del suo libro Diario di prigionia (in Italia edito da Cantagalli). Fisher ha spiegato che Vincent «è sopravvissuto e non ha riportato danni al cervello, ai polmoni o al cuore. Ora sta bene e i medici lo definiscono un miracolo». È stato dimesso dopo 10 giorni dall'ospedale e suo zio, un sacerdote cattolico, ha segnalato l'accaduto all'ex segretario particolare di Pell, padre Joseph Hamilton che ora guida la Domus Australia a Roma.Durante la presentazione, Livingstone ha sollevato la possibilità che questa guarigione potrebbe essere citata un domani in una eventuale causa di beatificazione e canonizzazione. Per avviare l'istruttoria serviranno però altri 3 anni perché sono richiesti almeno 5 anni di distanza dalla morte del candidato per garantire una maggiore obiettività di valutazione. Resta il fatto che Pell già in vita veniva considerato un martire, perseguitato in odium fidei. Negli ultimi tempi romani l'anziano cardinale veniva ripetutamente fermato ed omaggiato, spesso in ginocchio, da vescovi, sacerdoti e funzionari laici vaticani che lo incontravano e che si rivolgevano a lui per avere la benedizione speciale di un martire. Persino un altissimo dignitario della Curia, accogliendolo nell'anticamera del Palazzo Apostolico per l'udienza concessagli il 12 ottobre 2020 da Francesco, si inginocchiò al suo cospetto commosso e ammirato per l'esempio offerto nel calvario giudiziario e mediatico.Una riabilitazione arrivata dopo anni di maldicenze e di freddezza in Curia, con presunti retroscena che gli scaricavano addosso accuse di «spese pazze» e fatti uscire proprio nel momento in cui Pell, ingiustamente accusato, tornava in Australia ad affrontare un processo già indirizzato. Mentre dal basso mai è venuta meno la fiducia e l'affetto per quel gigante un po' burbero e ancora oggi il suo santino funebre è uno dei pochi in evidenza nei gabbiotti dei portieri dei palazzi in cui ha vissuto e lavorato.Nota di BastaBugie: Nico Spuntoni nell'articolo seguente dal titolo "Morto Pell: subì la persecuzione, difese la verità" racconta la storia dell'arcivescovo di Sidney e prefetto della Segreteria per l'Economia. Subì un caso di persecuzione giudiziaria, conobbe il carcere e venne privato della possibilità di dire Messa per 400 giorni. Poi fu assolto e riabilitato.Ecco l'articolo completo pubblicato su La Nuova Bussola Quotidiana l'11 gennaio 2023, il giorno dopo della sua morte:Dieci giorni dopo Benedetto XVI, la Chiesa perde un altro leone della fede del nostro tempo. È morto improvvisamente ieri a Roma a 81 anni il cardinale George Pell, già arcivescovo di Sidney e in seguito prefetto della Segreteria per l'Economia della Santa Sede. Sembra che il decesso sia dovuto alle complicazioni relative ad un intervento chirurgico all'anca. Nel momento in cui scriviamo, l'entourage del porporato non ha ancora notizie sul funerale e si limita a confermare la triste e inaspettata notizia. Pell, però, aveva confessato tempo fa ad alcuni amici in contatto con La Nuova Bussola Quotidiana la sua preferenza per una sepoltura all'interno della cripta della cattedrale di Santa Maria a Sidney, lì dove era stato arcivescovo per tredici anni. Il suo nome rimarrà inevitabilmente legato ad una delle pagine più nere della storia mediatico-giudiziaria del XXI secolo.Di recente, nel discorso al corpo diplomatico accreditato presso la Santa Sede, Francesco aveva ricordato che la libertà religiosa e le discriminazioni contro i cristiani sono in aumento anche in quei Paesi dove, almeno sulla carta, questi sono la maggioranza. Ebbene, il quasi ottuagenario Pell dovette sopportare più di quattrocento giorni senza la possibilità di celebrare Messa nelle celle in cui era stato rinchiuso per una condanna che venne annullata dall'Alta Corte nell'aprile 2020. Non accadde in Corea del Nord, ma nell'Australia in cui il cristianesimo continua ad essere la religione più diffusa. E della cui vita pubblica George Pell fu un protagonista assoluto, non solo perché primate d'Australia in quanto arcivescovo di Sidney dal 2001 al 2014, ma perché non ebbe paura di prendere posizioni coerenti con gli insegnamenti della Chiesa e dunque scomode nelle società sempre più scristianizzate dell'età contemporanea. Schietto com'era, il porporato di Ballarat non fece mistero della convinzione maturata che a mandarlo alla sbarra fu proprio la sua difesa della visione giudaico-cristiana su famiglia, vita, sessualità.Nel 2017 accettò di lasciare Roma, farsi congedare da prefetto della Segreteria per l'Economia, e tornare in Australia per affrontare un processo da cui l'opinione pubblica non si aspettava nient'altro che una sua condanna. Lui avrebbe potuto trincerarsi dietro allo status diplomatico, ma non lo fece. Finì con una condanna a sei anni e tredici mesi in carceri di massima sicurezza, senza alcun occhio di riguardo.Pell venne prosciolto nell'aprile del 2020 dall'Alta Corte e rilasciato poco dopo dalla prigione in un'Australia alle prese con la pandemia. Un finale non scontato di una brutta storia mediatica e giudiziaria nella quale, però, spiccarono dimostrazioni di coraggio ed amore della verità come quella data dal giudice Mark Weinberg che pur messo in minoranza nella sentenza della Corte d'Appello produsse un corposo parere dissenziente mettendo in evidenza la debolezza dell'impianto accusatorio su cui poi la difesa riuscì ad ottenere il proscioglimento davanti all'Alta Corte.Allo stesso modo, fecero un grande lavoro quegli organi di stampa di Oceania, America ed Europa che non si accodarono alla linea forcaiola della maggioranza dei media ed analizzarono i documenti del processo con obiettività in un momento in cui a difendere Pell era rimasta soltanto la sua piccola ma agguerrita cerchia di amici e collaboratori.La Nuova Bussola Quotidiana fece la sua parte ed il cardinale non lo dimenticò, esprimendo la sua gratitudine personale non solo per gli articoli ma anche per le intenzioni di preghiera dei lettori. Il processo a Georg Pell resterà per sempre una macchia non nella vita di questo carismatico uomo di fede, ma del sistema giudiziario di uno dei Paesi occidentali più evoluti. Sul caso che lo aveva riguardato, diceva: «La mia opinione è che più verosimilmente la giuria mi avesse ritenuto riprovevole, meritevole di essere punito per questioni estranee al processo, e che (...) sono stato vittima della politica dell'identità: bianco, maschio, in una posizione di potere, appartenente a una Chiesa i cui membri avevano commesso atti vili e i cui leader, fino a poco tempo fa, avevano messo in atto un vero e proprio insabbiamento».La sua esperienza è stata raccontata in un Diario di prigionia (edito da Cantagalli in Italia) che - ora sappiamo grazie al libro di monsignor Georg Gänswein - venne apprezzato molto da Benedetto XVI a cui venne letto nel Monastero Mater Ecclesiae. Il Papa emerito non abbandonò Pell nel momento più difficile e gli inviò una lettera in prigione rivelandogli che aveva pregato per lui e scrivendogli significativamente: «temo che adesso dovrà pagare anche per la sua incrollabile cattolicità, ma in questo modo sarà molto vicino al Signore». Nonostante ciò, il cardinale australiano a cui non faceva difetto un carattere a tratti un po' brusco, non lesinò critiche alla scelta di Ratzinger di rinunciare e poi a quella di scegliere il titolo di Papa emerito.Le spigolosità di Pell lo portarono anche ad attaccare pubblicamente un suo confratello finito in disgrazia, il cardinale Angelo Becciu con il quale c'erano stati screzi ai tempi in cui entrambi lavoravano in Curia. Ma lui stesso, pur continuando a non amare l'ex sostituto, aveva espresso in colloqui privati le sue perplessità per le moda

Is TikTok the new cooking school? If you're one of Eitan Bernath's 2.2 million TikTok followers, the answer is yes. A self-taught cook and creator, Eitan's allure is his high-energy cooking style and easy-to-make recipes that have garnered an international following of more than six million across his social media platforms with billions of views. On this episode of Tech Bites, host Jennifer Leuzzi talks with Eitan Bernath, CEO of Eitan Productions, about how he used his social media instincts and love of cooking to build a global media platform. And with the recent publication of Eitan Eats the World, why an old-fashioned paper cookbook is still a great idea even in the digital age.Photo Courtesy of Mark Weinberg.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Insurance and wealth management pioneer, Sir Mark Weinberg, is Robin's guest this week. The pair relive moments in their careers, when they first met and how the industry has changed over the last 60 years. You can have your say on the conversation, too. Just search on socials for #2020visionpod.

Dorie Greenspan, James Beard Award-winning cookbook author and cookie expert, joins us to discuss her new cookbook, Baking With Dorie: Sweet, Salty & Simple.   Apple Pandowdy Makes 6 Servings A PANDOWDY'S A PIE that's got only a top crust, often one made of odd-shaped pieces of dough—the dessert was probably created to put pastry scraps to good use. My favorite way to make it is to cut triangles of pie dough and arrange them in a mishmash over the fruit. Neatness is never the point with a pandowdy—it's the haphazardness, the dowdiness of the pie, that makes it beautiful. When you bring it to the table, break up the crust, let it fall into the filling and then spoon out into bowls. You can put spices in the filling, but I hope you'll try this spare lemon-up-front version first. Having apple pie without cinnamon may seem un-American; in fact, it's unassailably good. I make this dessert throughout the year with whatever fruits are plentiful. FOR THE FILLING⅓ cup (67 grams) sugar2 medium or 1 large lemonAbout 2½ pounds (about 1 kilo;) sweet, juicy apples, such as Golden Delicious, Fuji or Gala (4 to 6 large)2 tablespoons cold unsalted butter, cut into 8 pieces FOR THE CRUSTOne 11- to 12-inch round All-Butter Pie Dough (see below), frozen or well chilled (or use store-bought pie dough; look for dough that's already rolled out)Milk for brushingSanding or granulated sugar for dusting Ice cream or whipped cream for serving (optional) A WORD ON THE CRUST: Instead of cutting out shapes from the dough, you can just lay the whole crust over the fruit, moistening the rim of the pie pan first, pressing the dough against the rim and then tucking the overhang under the rim or against the sides of the pan. Cut slits in the crust and at serving time, crack the crust into the fruit. TO MAKE THE FILLING: Put the sugar in a large bowl and grate the zest from the lemon(s) over it. Reach into the bowl and use your fingers to rub the zest into the sugar until the sugar is moist and fragrant. Peel and core the apples and cut them into chunks about ½ inch on a side or into slices that are about ¼ inch thick. Add the apples to the bowl with the sugar and squeeze over the juice from the lemon(s). Toss everything around in the bowl until the apples are coated with sugar and juice. Set the bowl aside, stirring now and then, while you preheat the oven. Center a rack in the oven and preheat it to 425 degrees F. Butter a 9-inch pie pan and put it on a baking sheet lined with parchment paper or a baking mat. Give the apples a last turn and then pile them into the pie pan—don't forget the juices in the bowl. Dot the top of the apples with the butter. TO PREPARE THE CRUST: Lay the chilled round of pie dough on a cutting board and, using a pizza wheel or a knife, cut it into pieces. I usually opt for triangles of various sizes and shapes, but long strips and squares work, as do rounds made with cookie cutters. Place the pieces of dough over the apples in whatever pattern pleases you—I usually go for haphazard. It's nice if you leave a little space between the pieces so the juices can bubble over. Lightly brush the dough with milk and sprinkle with sanding sugar. Bake the pandowdy for 20 minutes—the crust might get a little color and the juices may just begin to bubble. Turn the heat down to 375 degrees F and continue to bake until you can see juices bubbling all the way to the middle of the pan, 25 to 35 minutes more. If the crust seems to be getting too dark too fast, loosely tent the pandowdy with foil or parchment. Place the baking sheet on a rack and let the pandowdy cool for at least 30 minutes before serving. The pandowdy is good warm or at room temperature and very good with either ice cream or whipped cream. STORING: Like most pies, this is meant to be eaten soon after it's made. However, if you have pandowdy left over, you can keep it covered at room temperature for up to 1 day and rewarm it in a 350-degree-F oven before serving. Playing AroundIn fall and winter, I make pandowdy with apples and pears (traditional and my favorite), sometimes with dried fruit tossed in. In the spring, I make it with rhubarb, with or without strawberries. And in summer, I turn to blueberries or mixed berries, peaches, nectarines, even plums. Use your favorite fruit pie filling recipe, but don't use any thickeners. All-Butter Pie Dough Makes two 9- to 9½- inch crusts 3 cups (408 grams) all-purpose flour¼ cup (50 grams) sugar1½ teaspoons fine sea salt2 sticks (8 ounces; 226 grams) unsalted butter, frozen or very cold, cut into small piecesUp to ½ cup (120 ml) ice water Put the flour, sugar and salt in a food processor and pulse to blend. Scatter the pieces of butter over the flour and pulse the machine in long spurts until the butter is well incorporated. This could take more than a dozen blitzes. Add the ice water a little at time, processing after each addition. Stop when you have moist clumps and curds (you may not need all of the water)—don't process until the dough forms a ball; pinch a bit of the dough, and it should hold together easily. Turn the dough out, divide it in half and shape each half into a disk. Working with one disk at a time, flour a sheet of parchment paper, center the dough on it, flour the dough and cover with a second sheet. Roll the dough into a round that's between 11 and 12 inches in diameter. (The rolled-out dough can be wrapped well and refrigerated for up to 3 days or frozen for up to 2 months). If the dough is cold enough, fit it into a buttered pie pan (or the pan you're using); leaving whatever dough hangs over the edge. If it's not cold, chill it until it's workable, then fit it into the pan. Keep the second round between the sheets of paper and slide it onto a baking sheet. Freeze or refrigerate for at least 1 hour. (If you have not refrigerated or frozen the rolled-out dough earlier, you can refrigerate the unbaked crust for up to 3 days or freeze it for up to 2 months.) Follow the directions in the recipe you're using for filling and finishing the crusts. If you're making an open-faced pie and need a partially or fully baked bottom crust, either crimp the dough that's hanging over the pan to make a decorative edge or trim the excess dough even with the rim of the pan and press the tines of a fork against the dough. Piecrust should always be cold when it goes into the oven. GETTING READY TO BAKE: Center a rack in the oven and preheat it to 375 degrees F. Place the pie pan on a baking sheet and fit a piece of parchment or foil against the crust; fill with dried beans or rice. TO PARTIALLY BAKE: Bake for 20 minutes, then carefully remove the paper or foil and weights and bake for another 3 to 4 minutes—you want the crust to be firm, but it doesn't need to take on much color. TO FULLY BAKE: Bake for 20 minutes, then carefully remove the paper or foil and weights and bake for about 8 minutes more, or until the crust is beautifully golden. Transfer the crust to a rack and let cool. STORING: The rolled-out crusts or the unbaked pie shells can be wrapped well and refrigerated for up to 3 days or frozen for up to 2 months. You can also freeze baked crusts (in the pans) for up to 2 months. Excerpted from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved  

Michael Smerconish with Mark Weinberg, author of "Movie Night with the Reagans." Original air date 28 February 2018. The book was published on 27 February 2018.

The New Stack Makers' recent “eBay Baby! How eBay Is Working for Developer Speed” livestream podcast covered a lot of ground about eBay's five successive reengineers of its IT architecture. Recorded on April 1 and hosted by Alex Williams, founder and publisher of The New Stack, eBay's challenges and achievements were certainly no joke. The eBay guests Randy Shoup, vice president, engineering and chief architect, Mark Weinberg, vice president, core product engineering and Lakshimi Duraivenkatesh, vice president, buyer experience engineering offered their insight and lessons learned over pancakes.

[REBROADCAST FROM NOVEMBER 11, 2020] Erin McDowell, New York Times contributing baker, author and food stylist, discusses The Book on Pie: Everything You Need to Know to Bake Perfect Pies. She starts with the basics of pie-baking and includes expert tips for decorating and styling. The book also offers a wide range of recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini... the perfect thing to hunker down for winter.   Pumpkin Pie MAKES: ONE 9-INCH/23-CM PIE DIFFICULTY: MEDIUM   Because pumpkin pie had never been one of my favorites, I set out to make a recipe I truly loved for this book, and I ended up with several contenders! This one is the most classic; see the variation below for a slightly creamier version that is also delicious. I like it best topped with whipped cream, or a pile of fat toasted marshmallows (see below).   170 g / 3 large eggs 106 g / 1/2 cup packed light brown sugar 99 g / 1/2 cup granulated sugar 5 g / 1 teaspoon vanilla extract 439 g / 2 cups canned pumpkin puree 6 g / 2 teaspoons ground cinnamon 3 g / 1 teaspoon ground ginger 2 g / 1/2 teaspoon ground cloves Scant 1 g / 1/4 teaspoon freshly grated nutmeg 2 g / 1/2 teaspoon fine sea salt 115 g / 1/2 cup half-and-half One 9-inch / 23-cm pie crust (see below), parbaked, brushed with egg wash, and cooled completely (see page 43)   1.       Preheat the oven to 375°F / 190°C with a rack in the center (preferably with a Baking Steel or stone on it). 2.       In a medium bowl, whisk the eggs, brown sugar, granulated sugar, and vanilla together until well combined. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg, and salt and whisk until well combined. Add the half-and-half and whisk well to combine. 3.       Place the parbaked crust on a parchment-lined baking sheet. Pour the filling into the crust. Transfer to the oven and bake until the custard appears set around the edges (it may still be a bit jiggly in the center—that’s OK), 35 to 40 minutes. Cool completely, then refrigerate for at least 2 hours before serving. 4.       When ready to serve, spread or pipe the whipped cream onto the surface of the pie. Slice and serve.   VARIATION PUMPKIN MASCARPONE PIE: Replace the half-and-half with 226 g / 8 ounces mascarpone cheese; whisk well to combine.   MAKE AHEAD AND STORAGE The pie can be made up to 24 hours ahead and refrigerated until ready to serve. Add the whipped cream topping just before serving.   RECOMMENDED CRUSTS · Cardamom Lemon Pie Dough (page 52) · Oatmeal Press-In Cookie Crust (page 64) · Pumpkin Spice Pie Dough (page 52)   RECOMMENDED FINISHES Mile-High Batch of Classic Whipped Cream or Mascarpone Whipped Cream (page 111)   OTHER OPTIONS Skip the whipped cream and top with Meringue Topping (page 118), or serve with Whipped Cream Sauce (page 112)   All-Buttah Pie Dough MAKES: ONE 9-INCH / 23-CM CRUST DIFFICULTY: MEDIUM   This is my go-to pie dough: all buttah, all the time. Butter can be harder for beginners to work with, because it has a lower melting point than fats such as shortening, but the flavor can’t be beat. And once you know how to handle the dough, it’s easy. The key? Colder is always better when pie dough is involved. When in doubt, toss everything (the ingredients, the bowl, and maybe even the half-mixed dough) into the fridge before proceeding. The recipe can easily be increased to make up to a quadruple batch of dough (see Making Big Batches using a Stand Mixer, page 30).   150 g / 11/4 cups all-purpose flour 1 g / 1/4 teaspoon fine sea salt 113 g / 4 ounces / 8 tablespoons cold unsalted butter, cut into 1/2-inch / 13-mm cubes 60 g / 1/4 cup ice water, plus more as needed   1.       Prepare the dough using your desired mixing method (see page 27). 2.       Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before using. This dough is best baked at 425°F / 220°C. Parbake (see page 43), blind-bake (see page 46), or fill and bake as directed in the recipe of your choice.   VARIATION CHOCOLATE ALL-BUTTAH PIE DOUGH: Replace 30 g / 1/4 cup of the all-purpose flour with 28 g / 1/3 cup unsweetened cocoa powder (any kind, but dark or black cocoa powder makes a particularly intense crust; see Resources, page 345). Take care not to overbake the crust—look for a dry, matte appearance all over.   MAKE AHEAD AND STORAGE The tightly wrapped disk of dough can be refrigerated for up to 3 days. Wrapped in plastic wrap and then in aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the fridge before using.   (Excerpted from THE BOOK ON PIE © 2020 by Erin Jeanne McDowell. Photography © 2020 by Mark Weinberg. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.)

Las Vegas Valley: Mark Weinberg

Erin McDowell, New York Times contributing baker, author and food stylist, joins us to discuss The Book on Pie: Everything You Need to Know to Bake Perfect Pies. She starts with the basics of pie-baking and includes expert tips for decorating and styling. The book also offers a wide range of recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini... the perfect thing to hunker down for winter.   Pumpkin Pie MAKES: ONE 9-INCH/23-CM PIE DIFFICULTY: MEDIUM   Because pumpkin pie had never been one of my favorites, I set out to make a recipe I truly loved for this book, and I ended up with several contenders! This one is the most classic; see the variation below for a slightly creamier version that is also delicious. I like it best topped with whipped cream, or a pile of fat toasted marshmallows (see below).   170 g / 3 large eggs 106 g / 1/2 cup packed light brown sugar 99 g / 1/2 cup granulated sugar 5 g / 1 teaspoon vanilla extract 439 g / 2 cups canned pumpkin puree 6 g / 2 teaspoons ground cinnamon 3 g / 1 teaspoon ground ginger 2 g / 1/2 teaspoon ground cloves Scant 1 g / 1/4 teaspoon freshly grated nutmeg 2 g / 1/2 teaspoon fine sea salt 115 g / 1/2 cup half-and-half One 9-inch / 23-cm pie crust (see below), parbaked, brushed with egg wash, and cooled completely (see page 43)   1.       Preheat the oven to 375°F / 190°C with a rack in the center (preferably with a Baking Steel or stone on it). 2.       In a medium bowl, whisk the eggs, brown sugar, granulated sugar, and vanilla together until well combined. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg, and salt and whisk until well combined. Add the half-and-half and whisk well to combine. 3.       Place the parbaked crust on a parchment-lined baking sheet. Pour the filling into the crust. Transfer to the oven and bake until the custard appears set around the edges (it may still be a bit jiggly in the center—that’s OK), 35 to 40 minutes. Cool completely, then refrigerate for at least 2 hours before serving. 4.       When ready to serve, spread or pipe the whipped cream onto the surface of the pie. Slice and serve.   VARIATION PUMPKIN MASCARPONE PIE: Replace the half-and-half with 226 g / 8 ounces mascarpone cheese; whisk well to combine.   MAKE AHEAD AND STORAGE The pie can be made up to 24 hours ahead and refrigerated until ready to serve. Add the whipped cream topping just before serving.   RECOMMENDED CRUSTS · Cardamom Lemon Pie Dough (page 52) · Oatmeal Press-In Cookie Crust (page 64) · Pumpkin Spice Pie Dough (page 52)   RECOMMENDED FINISHES Mile-High Batch of Classic Whipped Cream or Mascarpone Whipped Cream (page 111)   OTHER OPTIONS Skip the whipped cream and top with Meringue Topping (page 118), or serve with Whipped Cream Sauce (page 112)   All-Buttah Pie Dough MAKES: ONE 9-INCH / 23-CM CRUST DIFFICULTY: MEDIUM   This is my go-to pie dough: all buttah, all the time. Butter can be harder for beginners to work with, because it has a lower melting point than fats such as shortening, but the flavor can’t be beat. And once you know how to handle the dough, it’s easy. The key? Colder is always better when pie dough is involved. When in doubt, toss everything (the ingredients, the bowl, and maybe even the half-mixed dough) into the fridge before proceeding. The recipe can easily be increased to make up to a quadruple batch of dough (see Making Big Batches using a Stand Mixer, page 30).   150 g / 11/4 cups all-purpose flour 1 g / 1/4 teaspoon fine sea salt 113 g / 4 ounces / 8 tablespoons cold unsalted butter, cut into 1/2-inch / 13-mm cubes 60 g / 1/4 cup ice water, plus more as needed   1.       Prepare the dough using your desired mixing method (see page 27). 2.       Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before using. This dough is best baked at 425°F / 220°C. Parbake (see page 43), blind-bake (see page 46), or fill and bake as directed in the recipe of your choice.   VARIATION CHOCOLATE ALL-BUTTAH PIE DOUGH: Replace 30 g / 1/4 cup of the all-purpose flour with 28 g / 1/3 cup unsweetened cocoa powder (any kind, but dark or black cocoa powder makes a particularly intense crust; see Resources, page 345). Take care not to overbake the crust—look for a dry, matte appearance all over.   MAKE AHEAD AND STORAGE The tightly wrapped disk of dough can be refrigerated for up to 3 days. Wrapped in plastic wrap and then in aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the fridge before using.   (Excerpted from THE BOOK ON PIE © 2020 by Erin Jeanne McDowell. Photography © 2020 by Mark Weinberg. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.)

Plus... Masha Gessen on comparisons between the Trump White House and the Soviet Union; how Ronald Reagan's White House handled his health crisis; WHCA president on press corps precautions. Masha Gessen, Carl Cameron, Margaret Sullivan, Susan Glasser, Zeke Miller, David Gergen and Mark Weinberg join Brian Stelter. To learn more about how CNN protects listener privacy, visit cnn.com/privacy

Former special advisor and press secretary to President Ronald Reagan, Mark Weinberg, shares an intimate, behind-the-scenes look inside the Reagan presidency—told through the movies they watched together every week at Camp David. Movie Nights with the Reagans is a nostalgic journey through the 1980s and its most iconic films, seen through the eyes of one of Hollywood’s former stars: one who was simultaneously transforming the Republican Party, the American economy, and the course of the Cold War.

Mark Weinberg, former special advisor and press secretary to President Ronald Reagan, talks about his new book “Movie Nights With The Reagans.” (Rebroadcast.)

Ashok Gupta- has accrued a wealth of experience as Chairman, CEO & NED to Insurance & Tech start-ups. He has played key roles in building several highly successful financial services businesses, both traditional (The Phoenix Group, Old Mutual Wealth, SJPC) and digital (EValue, propertyfinder.com, Rocketer). He has also been highly influential in the turn-around of several large organisations (Scottish Amicable, Old Mutual Asset Management). As a result, his expertise is increasingly drawn-on by policymakers to advise on and in helping to effect change to industry sectors (Bank of England, PLSA). Ashok said – “Life shaped me – I had an unusual childhood as 1 of only 2 x Asian men in a very bigoted town in Northern Ireland (my father was the other). I had a very isolate childhood, so I struggled to find role models from my local community to learn from. So I was drawn to people like Gandhi & Mandela. In my business career I worked with some fantastic successful leaders - Mark Weinberg & Mike Wilson (created Allied Dunbar & St James Place). Also with Hugh Osmond (created Punch Taverns, Pizza Express & Phoenix Group), Andy Haldane Chief Economist Bank of England, Paul Bradshaw (created Skandia).Paul & I shared the view that there are 2 types of entrepreneurs: 1. Those who want to build a great business that delivers something customers really value, and through this make money 2. Those who just want to make money. The difference between the two is hugeLearning from Mistakes – I made the same one twice. Unforgivable. Confronted situations in too assertive, emotional & uncompromising a way. It was totally counterproductive. Top Tip - CEO shine a light beam those they interact with – this can have either a positive or negative impact. What impact do you want yours to have?#InspiringLeadership #leadership #CEOs #MotivationalSpeaker #teamcoach #InclusiveLeadership #Boards #Diversity See acast.com/privacy for privacy and opt-out information.

Dave was born in Canada and raised in Houston, Texas. He was a graduate of Mcgill University and MBA from the University of Arizona. Scientific Metals was started by his father Mark Weinberg. Scientific Metals started as a small regional company focusing on dentists and now has grown into a highly respected refining company for the jewelry and dental industries.

Former special advisor and press secretary to President Ronald Reagan, Mark Weinberg, shares an intimate, behind-the-scenes look inside the Reagan presidency—told through the movies they watched together every week at Camp David. Movie Nights with the Reagans is a nostalgic journey through the 1980s and its most iconic films, seen through the eyes of one of Hollywood’s former stars: one who was simultaneously transforming the Republican Party, the American economy, and the course of the Cold War.

Former special advisor and press secretary to President Ronald Reagan, Mark Weinberg, shares an intimate, behind-the-scenes look inside the Reagan presidency—told through the movies they watched together every week at Camp David. Movie Nights with the Reagans is a nostalgic journey through the 1980s and its most iconic films, seen through the eyes of one of Hollywood’s former stars: one who was simultaneously transforming the Republican Party, the American economy, and the course of the Cold War.

Westover discusses her best-selling memoir, and Mark Weinberg talks about "Movie Nights With the Reagans."

Author Mark Weinberg talked about the Reagans and his new book “Movie Night with the Reagans.” He discussed the real pronunciation of Knute Rockne, meeting Tom Cruise, and why the Reagans didn't like "9 to 5".

Lance welcomes former Reagan press Aide Mark Weinberg to mark the 35th anniversary of President Reagan's 'Evil Empire' speech

Mark Weinberg, former special advisor and press secretary to President Ronald Reagan, talks about his new book “Movie Nights With The Reagans.”

This week the Director of the Reagan Library John Heubusch joins Tron to talk about President Trump's second year in office and how he might want to examine Ronald Reagan's second-year policies. John Baker, member of the Federalist Society and author of 'HOW TO GET ILLEGALS TO GO HOME' explains his plan. Former speech writer, spokesman, and advisor for Ronald Reagan, Mark Weinberg, joins to talk up his new book 'MOVIE NIGHTS WITH THE REAGANS.' Tron also talks steel tariffs.

In this week's "A Reagan Forum" we present Mark Weinberg, a former spokesman, advisor and speechwriter to President Ronald Reagan. Mark Weinberg spoke at The Reagan Library on March 6, 2018 to discuss his new book, "Movie Nights with the Reagan's".

My first guest on the Tami Jackson Show* tonight will be Jack Carr. Jack Carr is a former Navy SEAL who led special operations teams on four continents as a Team Leader, Platoon Commander, Troop Commander and Task Unit Commander. Over his 20 years in Naval Special Warfare he transitioned from: an enlisted SEAL sniper specializing in communications and intelligence to a junior officer leading assault and sniper teams in Iraq and Afghanistan to a platoon commander practicing counterinsurgency in the southern Philippines to commanding a Special Operations Task Unit in the most Iranian influenced section of southern Iraq throughout the tumultuous drawdown of U.S. Forces. Jack retired from active duty in 2016. Check out his FULL (and impressive) bio: Listen as Jack and I talk about his tremendous first novel which debuts next Tuesday, The Terminal List. Brad Thor writes of Carr's freshman outing in the author world: "Absolutely awesome! So powerful, so pulse-pounding, so well-written – rarely do you read a debut novel this damn good." Chuck Norris writes of The Terminal List: "An extremely unique thriller! Absolutely intense!” As a huge fan of the late Vince Flynn, I'm here to tell you, you will love The Terminal List! Jack Carr and I will talk about being a Navy SEAL, and how that obviously plays into the story. As described at Amazon: A Navy SEAL has nothing left to live for and everything to kill for after he discovers that the American government is behind the deaths of his team in this ripped-from-the-headlines political thriller. On his last combat deployment, Lieutenant Commander James Reece's entire team was killed in a catastrophic ambush that also claimed the lives of the aircrew sent in to rescue them. But when those dearest to him are murdered on the day of his homecoming, Reece discovers that this was not an act of war by a foreign enemy but a conspiracy that runs to the highest levels of government. If you're a fan of the special ops thriller genre, this will be in your strike zone! Don't miss one minute of the interview with a name you'll hear a lot in the future, Jack Carr. *************** In the second 1/2 hour my guest will be Mark Weinberg. Mark Weinberg is a former speechwriter and advisor to President Ronald Reagan. He served on the 1980 Reagan campaign traveling staff, all eight years in the Reagan White House, and two years thereafter as Reagan's spokesman in his post-presidency office in Los Angeles. Mark is an experienced executive communications consultant who has held senior management positions at Fortune 500 corporations and the federal government. Weinberg currently runs his own communications consultancy, Weinberg Communications. Weinberg lives in New Jersey with his wife and their two children. Mark and I will be talking about his terrific book, Movie Nights with the Reagans: A Memoir, which debuts TODAY! As written on the Amazon book page: Former special advisor and press secretary to President Ronald Reagan shares an intimate, behind-the-scenes look inside the Reagan presidency—told through the movies they watched together every week at Camp David. Over the course of eight years, Mark Weinberg travelled to Camp David each weekend with Ronald and Nancy Reagan. He was one of a few select members invited into the Aspen Lodge, where the First Family screened both contemporary and classic movies on Friday and Saturday nights. Movie Nights with the Reagans is a nostalgic journey through the 1980s and its most iconic films, seen through the eyes of one of Hollywood's former stars: one who was simultaneously transforming the Republican Party, the American economy, and the course of the Cold War. Listen as Mark recounts his time spent with one of America's most beloved presidents and his adoring wife. Weinberg paints a warm picture of the Reagan's as only a trusted advisor could. Not only is this a wonderful memoir, it's also the perfect book as we enter Oscars week! Follow Jack Carr on Twitter at @JackCarrUSA, on Facebook and Instagram, Mark Weinberg on Twitter at @MarkWeinberg40, and me at @tamij AND tweet your questions/comments during the show. *Sponsored by Rentacomputer, your premier source for Sound System rentals , by ROBAR® Companies, a True Custom firearms and firearms finishing shop located in Phoenix, AZ, and found online at RobarGuns.com, and by Dispatches, your site for the BEST conservative resources to fight and win the information war.

Hour 1  Good guy saves the day with an AR-15...Arming Pilots Post 9/11 Worked, So Will Arming Teachers...firearm expert Chad Robichaux joins the show to discuss what an AR-15 is ... ‘The most preventable shooting’...Shooter’s neighbor ‘begged’ police to do something... ‘had no doubt he would do this’...Dick’s Sporting Goods will stop selling ‘assault-style’ weapons…what does that mean?...CEO says, ‘thoughts and prayers don't do anything’...'modern sporting rifles'...just trying to make people feel better ...We must have 'responsible policing' for our schools   Hour 2  ‘Remember Michael Wolff?’…what happens when you assume…Question with boldness and honesty ... ‘Movie Nights with the Reagans’ author Mark Weinberg joins the show to discuss some the blockbuster movies of the 1980s…he watched with President Reagan and first lady Nancy Reagan....'War Games,' 'Back to the Future,' '9 To 5' and 'Rocky 4,' just to name a few…President Reagan’s reaction to a certain famous scene?...how these movies may have influenced the administration’s decisions? ...Good News: All types of crime are down...'violent' crime is way down across the board...including school and mass shootings    Hour 3 An unusual letter for Glenn…What Mass Killers Want and How to Stop Them?...Editor at The New Atlantis Ari Schulman joins to explain...rampage shooters crave the spotlight...we in the media must do everything possible to deprive them of it…dangers of ‘creating iconography’ around shootings...stop glorifying these killers ...The recent news of Jared Kushner is not news?... learn the new talking point ... ‘666 5th Avenue’?...the media's latest mantra…Pat is fired up about this…Ryan Seacrest accused, cleared, still ‘guilty’?...Hey, what about Al Gore's chakra? The Glenn Beck Program with Glenn Beck and Stu Burguiere, Weekdays 9am–12pm ET on TheBlaze Radio Learn more about your ad choices. Visit megaphone.fm/adchoices

This discussion provides helpful approaches for Chief Medical Officers (CMOs) and other R&D leadership in biotech on how to communicate effectively in times of good, bad or unexpected news. Also discussed in this program are factors to evaluate for the discontinuation of a program. Dr Mark Weinberg, Chief Medical Officer and Managing Director of Halloran Consulting Group will be joined by Dr Lee Allen, CMO, Argos Therapeutics to discuss strategic communication strategies CMOs/R&D leadership can utilize to effectively deliver unexpected or difficult news.  More specifically: How do you communicate successfully?How does a CMO manage an unexpected realization?Tips on being an advocate and skeptic for your programsFlexibility and decision making with dataScenario planningTips on communicating to the publicEvaluating factors for discontinuing a programRationalizing your portfolio? Who decides? Guests: Lee Allen, MD, PhD, CMO, Argos Therapeutics Mark Weinberg, MD, MBA, CMO and Managing Director, Halloran Consulting Group Producer: Valerie Bowling,  Executive Director, PharmaTalk Radio & The Conference Forum Recommended Conference: The CMO and R&D Biotech Leadership Summit, Nov 14-15 in San Francisco. For more info: http://theconferenceforum.org/conferences/rdbiotechleadershipsummit/overview/  

In this episode of Reagan Retrospective, Mark Weinberg shares one of his stories as Assistant Press Secretary to President Ronald Reagan.

Miranda and Jamie hang with Mark Weinberg of Risk Relay!  They chatted about Mark's various bands (Risk Relay , Secret Photos , Trinitron ) and his creation, The Omega Sound Fix 4.0 which will be at Alfa Art Gallery, 108 Church Street, New Brunswick, NJ.  Friday, October 17 + Saturday, October 18. Subscribe on Stitcher and Itunes! Give us comments!