Podcasts about red egg

As part of our ongoing project researching ancient Hekate's Suppers, we are cracking the mystery surrounding raw eggs as part of an otherwise fully prepared meal. Hekate's Suppers, also known as The Deipnon, were important rituals of purification and protection that were conducted in areas of the ancient Mediterranean. Eggs were a key feature in the ancient suppers left for Hekate at the crossroads. These suppers, which are sometimes referred to as The Deipnon (which means "supper") were part of the monthly ritual of propitiation to Hekate on the night when the moon was hidden (aka the modern new moon). "As is usually the case with offerings to the dead, the regular Hekates deipnon on the thirtieth of the month consisted of food. The specific articles, so far as they are mentioned, were magides a kind of loaf or cake, the shape and ingredients of which are not clear; the mainis or sprat; skoroda, or garlic; the trigJe, or mullet; psammeta, a sacrificial cake described by Harpocration as "somewhat like the psaista;" eggs, cheese, possibly the basunias a kind of cake." - Stephan Ronan, The Goddess Hekate. Eggs have a rich history throughout many religions and cultures, symbolizing life, purification, and rebirth. In ancient Greece and Rome, eggs were used for spiritual rituals, including offerings for the goddess Hekate. In particular, Hekate's Suppers included raw eggs as a means of both purification and protection from evil spirits. Eggs, as well as many animal based foods, were viewed as chthonic, which means they were connected to the underworld, and deities who were associated with it. Through the Christian tradition eggs are linked to the purification ritual of communion, and the resurrection of Jesus. In particular, Mary Magdalene was associated with eggs, particularly red ones. Today eggs still have spiritual significance and can be used to achieve spiritual transformation and protection. Watch this as a video with CC and searchable transcript HERE. View the PDF of the slides HERE. Eggs and Ancient Hecate Suppers: Exploring Symbolic Meaning and Use in Rituals Historical Practice Associated with Hecate 08:19 Dialogues of the Dead: Eggs, Purification and Hekate 15:49 Hekate Suppers: Protection and Purification of the Restless Dead 22:27 The Complexity of Hekate: Threatening and Philanthropic 30:18 The Unsettling Side of Hecate's Suppers, Rituals and Ancient Curse Tablets 37:57 Purifying Restless Dead and Pollution In Ancient Greek Religion 45:56 Cleansing Through Diet: A Portal to Ancient Practices of Purification 52:50 The Complexities of Purity: Exploring Orphism and Ancient Greek Dietary Practices 01:00:18 Understanding the Mythos and Misconceptions of Hekate Suppers 01:07:14 Connecting the Ancient Hekate Suppers and Practices to Lent 01:14:16 Purifying the Soul: A Comparison of Hekate Suppers and Christianity 01:21:31 The Fascinating Mythology of Mary Magdalene and the Red Egg 01:28:03 Eggs in Ancient Times: Unravelling Ancient Rituals of Protection and Cleansing

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The Nom Wah Cookbook Recipes and Stories from 100 Years at New York City’s Iconic Dim Sum RestaurantBy Wilson Tang with Joshua David Stein Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table, talking to cookbook authors.Wilson Tang: Hi my name is Wilson Tang. I'm the owner and operator of Nom Wah Tea Parlor in Manhattan's Chinatown and I have just released our first cookbook, The Nom Wah Cookbook celebrating 100 years in Chinatown with stories and recipes from my family's restaurant.Suzy Chase: My goodness. It's such a thrill to have you on my podcast. I remember coming to Nom Wah in 2010 because my son was in nursery school at the time. And we'd drop by for dumplings, which were his favorite thing after I picked him up in Tribeca. Nom Wah holds such a special place in my heart. We go there for family celebrations and when the lockdown happened here in the city, we stocked up on frozen dumplings. So enough about me now onto you. Growing up as a son of immigrants, your parents expected you to have a white collar job. Can you describe your time at Morgan Stanley in the World Trade Center?Wilson Tang: Yeah, absolutely. I kind of enjoyed my time there. I love the fact that it was very structured. I loved having a set schedule of sorts and getting up in the morning, putting on my suit and my shirt and my trousers, my leather shoes, and being part of a bigger machine. And I think that was a great prerequisite for me to ultimately becoming an entrepreneur and a restauranteur as I am now, but it was definitely a rite of passage it was something that I needed to prove to my immigrant parents that, hey, your kid has made it. I went through the schooling system, graduated with my degree and here I am first born in the U.S. from my mom and dad and working in a prestigious company in the World Trade Center and just kind of breaking the stigma of immigrants, having low level jobs and not knowing the language and I proved to them that I made it happen and it was a really good experience. You know I did enough of it just to learn the ropes and I was ready to move on and to do my own thing.Suzy Chase: Talk about how your parents didn't want the restaurant life for you.Wilson Tang: The restaurant life was definitely not something that they wanted me to do. My dad had ran restaurants, had his own restaurants, did his own restaurant supply distribution and he knew that it was really hard work. I mean it's a seven day operation, breakfast, lunch, and dinner and he did not want, you know I'm his only son, I'm the only child, to be getting into, the restaurant business, especially when they work so hard to put me through school and, wanted all the spotlights that living in the U.S. can bring. And going back into the restaurant business. You know, this is more than 10 years ago, but they were not happy about it.Suzy Chase: So it's the quintessential story of the American dream, Uncle Wally Tang worked his way up from dishwasher to cook, to waiter, to owning Nam Wah. I am dying to hear about Uncle Wally.Wilson Tang: Uncle Wally is a man of few words. He is where I kind of learned about patients and kind of seeing things through and just putting your head down and work hard and the fruits of your labor will come eventually and he's the perfect example of that starting from, you know, like you said, dishwasher to ultimately owning the business and the real estate. So I look up to him a lot. He really taught me a lot growing up about just what hard work can do. I think that's a very similar story for first-generation immigrants. People that came in the 50's, 60's, 70's and 80's especially when they don't know the language, they don't know the American culture and just trying to learn and work and make a living to support their own families.Suzy Chase: In the summer of 2010 you met up with him at The Red Egg. Can you tell us about that conversation?Wilson Tang: Absolutely. My uncle knew that I had hospitality in my DNA. You know, he sat me down at this place. It's closed now called The Red Egg on Centre Street and it was kind of like your modern take of dim sum. And he presented Nom Wah as potentially looking like Red Egg, meaning just a more modern decor. And my answer to him was like, wait a second this is not actually what I want to do. I mean, I would keep Nom Wah the way it looks now, it's kind of like a throwback. It looks like a Chinese diner of last century. And I was, no, I would just keep it the way it is because I think it is one of my jobs to keep old New York old and, and this was my opportunity to do so. So, you know, he pitched me to taking over the restaurant 10 years ago. My response to him was like I actually would be honored to take on this new role in good ole Nom Wah, just the way it is, you know, a little, a little elbow grease, we clean it up a little bit, fresh coat of paint. Uh, you know, we put in like a computer terminal and like an upgraded the air conditioning unit and we were ready to go.Suzy Chase: The old cash register. Isn't that still there?Wilson Tang: It's still there. I mean, it serves as a memory of the past and we have it on display at the restaurant next to our old chamber stoves. And it's, a kind of a throwback, walk down history or memory lane for a lot of our customers. And it's just very intriguing for our new customers to see that, wow, this place has been here for a long time with the old cash register and the old stove and the old steamers behind the register,Suzy Chase: And the tin ceilings and the light fixtures and the floor. I cannot tell you how many photos I've taken for Instagram of the floor.Wilson Tang: Yes, it is. It's quite an elaborate tiling. And you know, to this day, I'm not sick of seeing it because it's, they just don't do it like that anymore. There's no replica of, of that anywhere. And it's just a memory of what old New York looked like. And these things are vanishing as we speak so it's really an honor to run an old restaurant and, and keep it going until who knows maybe my son wants to take it over, but as for now, I'm just a gatekeeper and, hopefully it lasts another hundred years.Suzy Chase: So I want to ask you about one more thing inside the restaurant that built in cabinet, where you store glasses and teapots. It's the most beautiful shade of baby blue. I always take a picture of that when I'm there too.Wilson Tang: Yes. It used to be green, to be honest with you and through the decades, the color has been change a couple of times. In 2010, I had an interior designer, friend of mine that basically told me, hey, you should paint it this color it'll kind of match the stools where the counter seating is. And I just kind of went with that. And that's probably one of the more modern upgrades is the actual color of the tea cabinet.Suzy Chase: So tell us a little bit about the rich history of Doyers.Wilson Tang: Yeah. Doyers Street is one of the original streets of Manhattan's Chinatown. The other two that intersect it are Pell and Mott street. That's really where Chinatown began and through the decades it grew outwards from those three main blocks. And, you know, from just stories of that, my uncle has told me it's seen a lot through the past hundred years from being the core of Chinatown, to being a place where rival gangs would meet to do their work to being...Suzy Chase: To do their work!!Wilson Tang: How do I say that nicely, right? Or to kill each other, but to it being a post office later on in the 1900's to kind of like a nightlife destination, pre-COVID, with our neighbors Apotheke and now Chinese Tuxedo. So it's gone through a lot of different variations, but I love going to Nom Wah really early in the morning where time is almost at a standstill it's quiet, you'll see moms dragging their kids along, taking them to school. You'll see the men with their hand trucks of meat and vegetables going from the distributor to the restaurant and to when the sun hits people are just going about their business and it's kind of like a short cut through Chinatown. It's really a special block. It's one of the shortest, most unique blocks in New York city, I would say.Suzy Chase: And I love how during COVID you were just able to block it off.Wilson Tang: Yeah. So that was actually very key for us when the city and the department of transportation came up with their open streets and open restaurant programs. I was definitely one of the first to sign up. Doyers Street was the first street in Chinatown to be closed off to vehicle traffic and then we were able to apply for the open restaurant component, which allowed us to set out tables and chairs and umbrellas and it made it really look like as the kids would say a vibe. And it really kind of gave us some hope with COVID through the summer. We did decent amount of business people knew we were around and it was great for the summer and into the fall.Suzy Chase: So this cookbook, isn't just about the stories and recipes from the restaurant. It's also a legacy piece for yourself and a love letter to Chinatown. You have so graciously shared stories of various business owners in Chinatown, and I'd love for you to chat about Paul Eng of Fong On. One of those places that's been on my to-do list for years.Wilson Tang: Again, like what you said about the cookbook. It's not about the restaurant, it's not just about the restaurant or about my legacy, but really about the mom and pop stores that make Chinatown unique. And Paul and David of Fong On is definitely a key component in the fabric of Chinatown. And, you know, now Paul, the youngest brother has taken it over and has quite the setup on Division street in Chinatown where they do fresh soy milk and fresh tofu and rice cakes. And it really is a treat to go and check it out to try their savory tofu. And you can see all of the machinery in the background on how they make the tofu and the soy milk so it's definitely a nice little trip to take down to Chinatown and visit.Suzy Chase: So every time I'm at the restaurant, I'm always trying to take a peek into the kitchen to catch a glimpse of where the magic happens. I'd love to hear about your dim sum chefs.Wilson Tang: Absolutely this component of the business near and dear to me, you know, the dim sum profession is really a dying art and not many people are entering this line of work because it's just a lot of components from some hand to all the different types of marinades, to the art, of working a wok, to the steam station and to make rice rolls. It's just a very complicated profession. The guys in the kitchen really have been with me since the beginning. You know my head chef has been with my uncle actually back in the 80's and right now we make a lot of stuff on premise, but we've also, the business has grown where we have a secondary, a commissary kitchen to produce all the varieties of dim sum that we have and to also supply our second and third stores in Nolita in New York and also Philadelphia, it's a work of art. It's a labor of love. That's really what dim sum means a touch of heart. And you know, they're also getting older and we're figuring out innovations on how we can keep this art alive. Part of it is going to mass production with machines. We have machines and make them some potstickers and dumplings now but also just like training, like constantly looking for new people to come in and learn and help out, sad but, you know, it's also hard to find like young folks to learn it. So anyone listening to this podcast, that's interested in learning the art of dim sum, or is in the restaurant world wanting to change gears, please send me a message or find me on Instagram and send me a DM something, because we are constantly looking for people to join our team and to keep the art of dim sum alive.Suzy Chase: I think this is one of your favorite dishes, the original egg roll.Wilson Tang: Yes.Suzy Chase: So your uncle swears, he invented it and it's not like any other egg roll I've ever eaten. Can you describe it and tell us why it's one of your favorites?Wilson Tang: It's one of my favorites because it is indeed a labor of love. We have stopped making it at the current time, just because we're not doing the volume that we were doing and this is one of the items that is very labor intensive, because it involves making crepes of egg. And we're talking about hundreds of them every day with a 10 inch skillet. And we would take the beaten eggs and ladle a scoop of the egg into a skillet to form the crepe. And we would just smack the crepe of eggs out of the pan onto a paper towel. And we would just watch these crepes pile up until they're like a foot high. And then once these crepes are cooled down, we will wrap our chicken and vegetable filling into the crepe of egg. And when an order comes in for that, we gently batter the egg roll and we kind of just pop it in the fryer real quick and then pull it back out. And the result is a very aromatic, crunchy, and just full of flavor and textures. You can put like hot oil, you can put plum sauce, but it's just a very special item that my uncle swears that he invented the egg roll and we've had another menu since he's been working there. You know, it, it's just that one very special item and we call it the OG egg roll. Um, if you get an egg roll at any kind of Chinese takeout, restaurant is typically made with a prefabricated wrapper, almost like a spring roll and they just roll in the filling and then just drop it in the fryer, so this multi-step production is really what makes this special and tasty and a top seller for us for many years.Suzy Chase: Ok, this is a dream come true for me. So I want to go over my top dishes at Nom Wah. And can you give a really short description of these? And I might add these are all in the cookbook, too. Awesome. Okay. The shrimp shumai.Wilson Tang: Shrimp shumai, amazing product and if you were reading the cookbook so this is part of the shrimp master filling. And this is basically shrimp, there's a little bit of squid and our proprietary marinade, and it is beaten in a mixer into a pasty consistency. And we use a yellow wrapper, and I think there's illustrations in the book on how to turn and twist the shumai into the shape of the cup of your hand and patting down with a butter knife on top to get the filling into the wrapper really tight and squeezing your hand into a fist and really pressing the shrimp mixture into the wrapper until it looks like an open face dumpling.Suzy Chase: And then there's a little green pea on top.Wilson Tang: Exactly. Then you put a little green pea on top just for color and contrast, and also something that is a reminder that that was the shrimp one, versus like the chicken one or the pork pork and shrimp one.Suzy Chase: I did not know that. So second on my list is the chicken shumai.Wilson Tang: The same kind of way we make it, all made by hand this one, we take ground chicken with our marinades and ginger. This is actually one of the top sellers for us at the restaurant. Our dim sum is primarily shrimp and pork so having a chicken one is really cool and it kind of breaks up the normal a little bit for us.Suzy Chase: Okay. The next on my list... Your wait staff is always like are you sure you want four orders of this? Because we have a 14 year old now. And we're like, yeah, I swear to God, we want four orders. The crystal shrimp dumplings, har gow, is that how you pronounce it?Wilson Tang: Har gow yeah. You know, like most dim sum restaurants are judged by the quality of their har gow and this is because the skin is super hard to perfect. Your formula has to be precise, to enable the skin to be translucent. So we used to make this by hand and we sold so much of it that we finally in 2015 ordered a machine that makes it.Suzy Chase: Yeah. I think my kid pushed you over the edge.Wilson Tang: Yea if you order four orders, you know, can you imagine rolling dough and then marinading the shrimp mixture and then the dough, literally it is cut into pieces, a couple of ounces per piece, and with a cleaver, it is pressed against the table to form the rapper skin.Wilson Tang: And this is one of the hardest things to perfect, but we had exhausted the way we made it by hand because we had so much volume that we finally went into making it by machine.Suzy Chase: Okay. Steamed spare ribs.Wilson Tang: Yeah. I love that Chinese steam ribs are more like riblets and through the marination with the black bean sauce and the salt, and the sauces that we use this item is so special because it's tasty, is juicy and I just love being able to kind of gnaw the cartilage and some of the meat falls off the bone. I grew up eating this and I remember. And we have this at the restaurant also is like a plate of this spare rib tips over like some rice noodles where the oil and the black bean sauce, like soaks up into the rice noodles. It is just so tasty. It is actually making me salivate right now talking about it. But it's another classic, it's up there with the shrimp dumplings and the shrimp shumai, these are your OG just classics from back on the Silk Road where people were kind of just getting these dim sum snacks through their travels. Like this has a really, really long history. These are the items that really are our signature when we talk about classic dims sum.Suzy Chase: Okay. I have a couple more the shrimp rice roll.Wilson Tang: So shrimp rice roll. I mean like any rice role is fantastic because it's basically rice that is broken down into a liquid form. We lay this liquid onto a steaming sheet to form the noodle and inside, you know, shrimp is one of my favorites because the shrimp that we use from Louisiana, has great texture and it's just got a good snap when you bite into it. But, you know, for those who don't like shrimp, it works well just on its own. The rice roll on its own, very silky smooth, and it tastes incredible with just some sweet soy sauce and chili oil, if you like, and even scallion and cilantro is a good choice for rice rolls, but shrimp is my favorite. The look of it is beautiful because the orange-y shrimp actually, you can see the shrimp inside the noodle when it comes out fresh. It looks amazing to me once you put the sweet soy sauce on it, and a little bit of a chili oil, I can't even, I'm speechless. It's so tasty, the texture, the silkiness of the, of the noodle is just a really good item.Suzy Chase: Okay. Something that I got so hooked on probably a couple of years ago is your salt and pepper pork chop.Wilson Tang: That's actually not your classic dim sum item. And the story for that is we wanted a bunch of items that can work for like dinner time too. And because dim sum traditionally is breakfast, lunch, brunch, and we incorporated that item, it's very Chinese American, to be honest with you, it's literally a fried pork chop cut to manageable pieces. And a little bit of a salt and pepper and secret ingredient a little bit of cinnamon. But I think that's the secret ingredient in that dish. This is definitely not dim sum item, but it made it onto our menu to add depth to a menu that never changes, but that could work for breakfast, lunch and dinner.Suzy Chase: Okay. So the last thing, every time we go there, we have to order, well, it's my husband and son, and they have to order like five of these, your sesame balls,Wilson Tang: You know dim sum restaurants and Cantonese cuisine in general are not big on desserts. So this is definitely a top seller because it's literally one of like three items that we have that are in the dessert realm, but how can you go wrong? Right? Like it's basically a fried ball of flour with sweet lotus paste inside. So it's crunchy chewy, sweet, the sesame seeds on the outside, give it an extra layer of texture. And I mean, those are all the keywords, right? Sweet, gooey, crunchy, golden brown color looks amazing. And this is, this is classic. I mean, that's a treat when we as a child growing up for dessert and even something that I would, that was served, um, when I got married, you know, that this was part of the dessert component of my Chinese banquet when I got married. So always forever in my thoughts this classic chewy sweet crunchy item.Suzy Chase: Now to my segment called Last Night's Dinner, where I ask you what you had last night for dinnerWilson Tang: We had tacos last night. Yeah, we do it actually once a week and pretty simple. We make a quick guac, pan tossed peppers and onions and ground chicken with some taco seasoning and then the hard shell tacos, some lettuce, tomato, and then we kind of do our own taco, fix it, taco bar. So the kids love that it's actually very easy for us to do we just mise everything out, and then we lay everything on the dining room table. And we just kind of take turns like almost like a taco buffet. And my daughter loves breaking the shell apart, almost making a taco salad. And my wife is more no shell. She just puts everything on a plate. And my son and I are just trying to pile up our tacos as high as we can. We'll challenge each other to see who finishes first. So yeah, taco night last night, tonight's hotpot. We've got hotpot going on tonight. Yeah. We've got all the different vegetables, all the sliced meats and, and a good broth going right now. So we went from tacos to hotpot.Suzy Chase: Okay. I'll be right over. So where can we find you on the web social media and in New York City?Wilson Tang: Our website has all the information of all our locations in New York, Philadelphia, even in Shenzhen, China, we have two locations there and you're able to purchase all sorts of gift cards, merchandise, our cookbook is all available online, to purchase at NomWah.com. If you follow us on Instagram, it's just @NomWah or you can follow me personally, my Instagram handle is @DimSumNYC. Tea parlor is located at 13 Doyers Street in Chinatown Manhattan and our sister location in Nolita, is more fast casual option is at 10 Kenmare in the heart of Nolita.Suzy Chase: This has been a complete thrill for me. Thank you so much, Wilson for coming on Cookery by the Book podcast.Wilson Tang: Thanks for having me. I had a great time.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Susan Inglis is the executive director and a founding member of the Sustainable Furnishings Council (SFC), an independent coalition incorporated in March 2007 with the aim of promoting sustainable practices within the industry.  Under her direction, SFC has led the green revolution by working with industry leaders to establish standards and practices to measure furniture sustainability.  The SFC 275 members in its short lifetime. Inglis is also founder and owner of From The Mountain (FTM), a company that develops, sources, and manages the production of casegoods, home accents, and textiles handmade in Bolivia, Columbia, Peru, Serbia, Madagascar, Uganda and other international locales. FTM is known for products which are handmade, unique, storied, connected to the greater world, and affiliated with green industries. She has earned international recognition for her achievements meeting the specific needs of both for-profit marketers and not-for-profit foundations, often linking indigenous artisan groups to new markets and supporting international microenterprise development organizations. Inglis has served as business development consultant and trainer for publicly-funded development organizations around the world. As producer and sourcing agent/broker, she has developed or sourced home, gift, fashion, and natural products for some of America's most innovative companies, including ABC Carpet & Home, Aveda, Egg by Susan Lazar, Grant Dawson Collection, National Geographic Catalog, Red Egg, Sundance Catalog, Tucker Robbins, Vietri, and more. Inglis holds a degree in anthropology from the UNC at Chapel Hill. Asked what is the most important thing a person can do to encourage a more sustainable approach to business, Inglis gives a short answer: “Buy carefully.” Specialties: sourcing handmades & sustainable manufacture   Show Highlights  Why the largest furniture market in the world is in North Carolina Sustainable Furnishings Council (SFC) provides resources, guidance, and education for the industry and conconsumer.  Their website is a valuable resource with the finder and scorecard features WithIt is the best networking organization in the industry  SFC's data initiative encourages transparency in supply chains and stimulates innovation towards the elimination of harmful chemicals  You can trust certifications and labels. Learn about GOTS, Global Organic Textile Standard and OEKO-TEX certification. Circularity is gaining in importance because in circularity many sustainability segments intersect to meet sustainability targets  Susan's insights and contagious enthusiasm for the sustainability industry will inspire you “It is not uncommon for the material to come from one continent to be processed on another, to be manufactured into something on another for use by consumers on yet another.” -Susan Inglis   Susan Inglis Transcript   Susan Inglis' Show Resource and Information Lab Girl: The Story of More: The Overstory:  Sustainable Furnishings Council Sustainablefurnishings.org WithIt Facebook Linkedin Connect with Charlie Cichetti and GBES Charlie on LinkedIn Green Building Educational Services GBES on Twitter Connect on LinkedIn Like on Facebook Google+ GBES Pinterest Pins GBES on Instagram GBES is excited our membership community is growing. Consider joining our membership community as members are given access to some of the guests on the podcasts that you can ask project questions. If you are preparing for an exam, there will be more assurance that you will pass your next exam, you will be given cliff notes if you are a member, and so much more. Go to www.gbes.com/join to learn more about the 4 different levels of access to this one-of-a-kind career-advancing green building community! If you truly enjoyed the show, don't forget to leave a positive rating and review on iTunes.  We have prepared more episodes for the upcoming weeks, so come by again next week! Thank you for tuning in to the Green Building Matters Podcast!   Copyright © 2020 GBES

1.  THIS PODCAST SPONSORED BY DOWEL FURNITURE COMPANY Dowel Furniture was created in 2015 by siblings, Joanne Lee and Ray Hallare. The company sources directly from their family factory in the Philippines, which has been manufacturing fine furniture for over 30 years. They collaborate with interior designers in creating licensed furniture collections, which showcase each designer’s unique point of view. Their approach to furniture design has led to thoughtful products that have been used in a variety of residential and commercial projects while also being featured in national publications. Designers can apply for their trade program on their website www.dowelfurniturecompany.com. Their trade program provides benefits like trade discounts, flat rate shipping and expedited customer service. All products can be customized with COM/COL fabric and finish color matching is also available with a reasonable lead time of 8-10 weeks. Trade program members are also given the extra benefit of custom sizing for select products in the catalog. Sign up today! 2.  INTRO There is so much to talk about regarding High Point Furniture Market that we broke up our discussion into 2 parts. If you didn’t listen to part 1, you might want to go back to Episode 58 and listen to that one first.  First we will quickly reiterate a few important details: 1.     High Point Market is the largest home furnishings trade show in the world. It brings more than 75,000 people to High Point, N.C., every six months to view product from more than 2,000 exhibitors. 2.     Highpoint market is in the Spring and Fall so the upcoming show is coming up soon - October 19th-23rd. 3.     If you haven’t registered yet, you can still do so at highpointmark.org/register.   3.  OUR FAVORITES  On Episode 58 we talked a lot about the logistics of High Point – where to stay, where to eat and how to get around. On this show we’d like to dig deeper and let you know about some of our favorite showrooms, new news coming out from the Highpoint Market Authority and some great educational opportunities.  A.     Cool Stuff to be Aware Of                 i.         Evening Programming -  HMA is rebranding its popular evening concert series. In the area between Showplace the the Transportation Terminal,  there will be new festivities dubbed “Eats and Beats” where there will be outdoor seating and firepits and (2) areas sponsored by Crate & Barrel and CB2 that will have music, giant outdoor games, cocktails, a dj and a whole lot more.  There will still be (2) concerts by T Sisters and Mandolin Orange.               ii.         Style Spotters -  Keep your eye out for this years Style Spotters who are eight design and fashion leaders who showcase the top new styles for each market.  Look for their black and white cards on products through out the market. We were Style Spotters for 2 years and it was a lot of fun and a lot of work.  This years style spotters are Shayla Copas, Kara Cox, Cynthia Ferguson, Eric Haydel, Benjamin Johnston, Courtney McLeod, Laura Thurman and Erinn Valencich.  This group will be hosting Trend Tours so look those up because some of them require reservations.              iii.         Design Bloggers Tour Hosted by HPMA and Esteem Media – The Design Bloggers Tour will bring (1) leading design bloggers to HPA for a. 2-day tour of sponsoring showrooms. Those bloggers will then be featuring all that they learned on their individual blogs and social media accounts. This is just one of many ways that if you cannot attend market you can still be in the know. Watch out for this bloggers and all they have to share: Sara Malek Barney, Laurence Carr, Lori Dennis, Tim Green, Donna Mancini, Amy Mitchell, Rachel Moriarty, Lisa Peck, Sara Noble and Deborah von Donop.              iv.         HPM Brand Ambassadors – Our friends Jacki Von Tobel and Deb Barrett are newly appointed HPMA Ambassadors. They will be hosting a new-buyer focused 5-day tour that will provide first time attendees a HPM immersion. If I was brand new to High Point, this is the very first thing I would sign up for.               v.         Educational and Social Programming – Do NOT make the mistake of going to HPM and spending every minute of your day looking at product. Your feet and your brain will appreciate you changing gears. Look for events at The Point (https://www.highpointmarket.org/plan-your-trip/the-point), in Highpoint Theatre, Market Suites and in many showrooms.  There are SO many good ones but I few we have our eyes on: 1.     Friday at 8:30am – Breakfast with Tom Felicia at Pandora’s Manor to celebrate 25 years in business. Sponsored by Eastern Accents. 2.     Saturday at 10am at Alden Parkes – “From Set Backs to Success: How to Manage and Grow your Design Firm in the Face of Diversity” with Traci O’Connell. 3.     Saturday at 10am at Woodbridge – “Coffee with Creatives” with Tobi Fairley and Lauren Liess. Chatting about how they built brands, built collectives and more all while being busy moms. 4.     Saturday at 11am at Fairfield Chair – “Libby Tells All: Product Design with Libby Langdon”. Sharing her experiences and advice for designing product for a target audience. 5.     Saturday at 11am at New Growth Designs – Styling Secrets – “ Behind the Scenes Tips for Fabulous Photos” with Stacy Kunstel 6.     Saturday at 12pm at Highpoint Theatre – DESIGN VIEWPOINTS SERIES – “Cultivating Industry Relationships to Build Your Brand panel” with Michele Smith Boyd, Amy Ferrer, Amy Flurry and Jane Dagmi. 7.     Saturday at 1pm at Lexington – “On the Record” – an unfiltered discussion about the Interior Design Business with Jane Dagmi, Barclay Butera and Pamela Jaccarino.  8.     Saturday at 3pm at Alden Parkes – “What’s the Price of Frame? Defining your Brand, Securing your Niche and Saving your Sanity” with Kimberly Wray, Shannon Ggem, Andre Hilton, Patti Johnson, Keita Turner, Philip Gulotta and Hanah Toney. 9.     Sunday at 10am at Highpoint Theatre – “Duplicable Systems are the Foundation of your Design Firm” with Luann Nigara, Laura Umansky and Kate O’Hara. 10.  Sunday at 10am at Highpoint Theatre – “Stop Giving Away your Profits” with Kristen Drohan, Veronica Solomon, Cheryl Klees Clendedon. 11.  Sunday at 12pm at Highpoint Theatre – DESIGNER VIEWPOINT SERIES – “Translating Your Brand to Online Retail”- Sarah Walker, Julia Buckingham, Barlay Butera, Scott Meacham Wood 12.  Sunday at 2pm at Alden Parkes – Out of the Box – Non conventional Ways to Grow your Design Business – Denise McGaha, Tish Mills, Joni Vanderslice, Beth Dempsey 13.  Sunday at 2pm at the Red Egg (12 people only) – “Pitching with Purpose” by Amy Flurry 14.  Sunday at 3:30pm at Market Sq. Seminar Room – “Building YOUR Brand with Private Label vs. Licensing” – Charlotte Lucas, Lynai Jones, Jennifer Mabley, Austin Handler, Ray Hallare and Jill Waage 15.  Monday at 10am at Alden Parkes – “The Senses of Luxury” – Luxury is not defined in regards to how we live not necessarily by labels. Jeanne Chung, Erin Valencich, Traci Zeller, Krissa Rossbund. 16.  Monday at 2pm at Universal: Don’t Sleep on Pinterest discussion with Adam Japko and Kyla Herbes of House of Hipster Blog. https://www.universalfurniture.com/events/dontsleeponpinterest B.     Showrooms we frequent (and why)                 i.         Vanguard               ii.         Theodore Alexander              iii.         Bernhardt              iv.         Visual Comfort               v.         Currey              vi.         Lexington            vii.         Phillips Collection           viii.         Rowe              ix.         The temporaries 4.  REMINDERS The Highpointmarket.org website is fantastic as is the app. It is SO easy to download your preferred showrooms and events and make yourself a schedule.

Another installment of the poetic novel, the audiobook, the podcast, (Clear,) [Bright,] {Dark of Night} Written & performed by Spencer LaBute Music & sound by Adam Bosarge Squidcity.com

The Miracle of the Red Egg by Elizabeth Crispina Johnson, illustrated by Daria Fisher, Ancient Faith Publishing (2012)

Bobby interviews Elizabeth Crispina Johnson, the author of the new Ancient Faith Publishing children's book The Miracle of the Red Egg.

"The Annunciation of the Angel to the Righteous Joseph," from Feasts of Christ and the Theotokos and Miracles of the Lord by Spiritual Fragrance Publishing (2012). In honor of this the 500th episode of "Readings from the Under the Grapevine," we are giving away a gift set containing The Miracle of the Red Egg by Elizabeth Crispina Johnson, The Legend of the Cross by Dr. Chrissi Hart, and the CD Pascha: Come Receive the Light by Eikona. For a chance to win, simply write to Dr. Hart at grapevine@ancientfaith.com and tell her which "Grapevine" reading you have enjoyed the most, as well as what you love about Pascha. The winner will be announced on April 10, 2015.

The Miracle of the Red Egg by Elizabeth Crispina Johnson, illustrated by Daria Fisher (Ancient Faith Publishing, 2013).

Bobby interviews Elizabeth Crispina Johnson, the author of the new Ancient Faith Publishing children's book The Miracle of the Red Egg.

Bobby interviews Elizabeth Crispina Johnson, the author of the new Ancient Faith Publishing children's book The Miracle of the Red Egg.

Live Performances & DJ Sets @ Red Egg, New York. Nov11th 2011. Part of Performa 11