Podcast appearances and mentions of William Grimes

As many as 100,000 enslaved people fled successfully from the horrors of bondage in the antebellum South, finding safe harbor along a network of passageways across North America via the Underground Railroad. Yet many escapes took place not by land but by sea. William Grimes escaped slavery in 1815 by stowing away in a cotton bale on a ship from Savannah to New York, enduring days without food or water before settling in Connecticut. Frederick Douglass disguised himself as a free black sailor, using borrowed papers to board a train and then a steamboat from Baltimore to New York, reaching freedom in less than 24 hours. Thomas Jones, a formerly enslaved man from North Carolina, escaped in 1849 by hiding on a ship bound for New York, relying on his maritime knowledge as a steward to evade detection and later reuniting with his family in the North.This was a secret world of stowaways and the vessels that carried them to freedom across the North and into Canada. It sprawled through the intricate riverways of the Carolinas to the banks of the Chesapeake Bay to Boston’s harbors. Today’s guest is Marcus Rediker, author of “Freedom Ship: The Uncharted History of Escaping Slavery by Sea.” We see the Atlantic waterfront as a place of conspiracy, mutiny, and liberation.See omnystudio.com/listener for privacy information.

Earlier this year, we lost one of the greatest and most influential chefs ever to ply his trade in the United States, when André Soltner passed away at age 92. On the day the culinary community pay their respects at a celebration of his life in New York City, we wanted to share this previously unaired conversation with Chef Soltner, recorded in 2016 as part of Andrew's research for his book Chefs, Drugs, and Rock & Roll. André Soltner was of course best known for his restaurant Lutèce, where he was the chef (and for 22 years, also the owner) from 1961 - 1994. (For more about his life, please see William Grimes' excellent New York Times obituary.)This conversation took place in Chef Soltner's apartment on the Upper East Side of Manhattan on December 5, 2016, just five weeks after the death of his wife Simone. It covers his first interest in the culinary arts, his feelings about nouvelle cuisine, the brutality of old-school kitchens, his disposition toward the young American chefs who rose up during Lutèce's heyday, the pain of a negative review, and whether or not the legend of his only taking five nights off in the restaurant's lifespan was true. (He also does a quick but memorable impression of Julia Child.) Chef Soltner's kindness, generosity, and good humor shine through in this conversation. We hope it offers those who never had the opportunity to know him a sense of his personality, and those who did know him a welcome remembrance.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. * photo by/courtesy of Eric Vitale Photography  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Our regularly scheduled episode happens to fall on Halloween! And spooky season is feeling extra—as extra as Tucker Carlson rallying “Daddy Trump” to give America a “vigorous spanking” for being a “bad little girl.” It'd be funny if it wasn't sickening, and terrifying. We're just five days from the 2024 presidential election, featuring the return of the Orange Fascist—and white evangelical power could strong-arm the strongman back into the White House. This week, author and friend of the pod Talia Lavin unravels the intricacies of the movement, the subject of her new book, “Wild Faith: How the Christian Right Is Taking Over America,” with Katelyn and Christine. To well-funded white evangelical nationalists, only Trump can deliver us from the literal demons behind every abortion and pronoun. We need to take this group seriously, or the joke is on us come Election Day. Content Warning: This episode includes extensive discussion of child abuse and corporal punishment, which Wild Faith explores as central to the Christian right's political project: creating the conditions for future generations of obedient soldiers for God and country. Please listen with care, and take good care.  Links: Wild Faith: How the Christian Right Is Taking Over America by Talia Lavin Talia Lavin for MSNBC: Tucker Carlson's “daddy” comments speak volumes about the far right Martha Ross for The Mercury News: Tucker Carlson: How early rejection by hippie San Francisco mom made him shameless William Grimes for The New York Times: Alice Miller, Psychoanalyst, Dies at 87; Laid Human Problems to Parental Acts

Interview recorded - 27th of March, 2023On todays episode of the WTFinance podcast I had the pleasure of speaking with Robert Bryce - An author, journalist, podcaster, film producer and public speaker with other 30 years experience in the energy and electricity markets.During our conversation we spoke about what is currently happening in the electricity landscape, whether Europe can make it through the next winter, current red flags in the markets and what this means for our future. I hope you enjoy!0:00 - Introduction0:16 - What is currently happening in the electricity landscape?2:37 - Why is the energy market regional?4:00 - Some fuels more efficient to transport than others5:30 - Asia moving to coal?7:20 - Energy shift?9:25 - Is the US in a different boat?12:00 - Policy pushing investment away from gas?13:15 - Can Europe survive another Winter?15:08 - Secular shift away from Europe due to energy security fears?16:10 - Gas arbitrage between US & the rest of the world18:00 - Convergence on price?19:30 - Coal a stop gap for energy security in the short term until nuclear?21:28 - Uranium challenges due to Russian conflict?23:00 - Main red flags in the energy markets?25:38 - Everything will cost more in the future27:47 - Friendly energy & manufacturing countries to prosper29:00 - One message to take away from our conversation?Robert Bryce is a Texas-based author, journalist, podcaster, film producer, and public speaker.  Over the past three decades, his articles have appeared in numerous publications including the Wall Street Journal, New York Times, National Review, Field & Stream, and Austin Chronicle.His new documentary, Juice: How Electricity Explains the World, which he produced along with Austin-based film director Tyson Culver, was released in mid-2020 and is now available on numerous streaming platforms including: iTunes, Amazon Prime, Google Play, Vimeo, YouTube, Xbox, and Vudu. A review of Juice in Birth. Movies. Death said the message of the film “is delivered with ease and precision through smooth editing, narration, and interviews with succinct information from the past, present, and potential ideas for the future. Filled with beautiful aerial shots and poignant scenes on par with images out of National Geographic magazine, Culver's documentary debut is enlightening and powerful.”Bryce has published six books. His first book, Pipe Dreams: Greed, Ego, and the Death of Enron, received rave reviews and was named one of the best non-fiction books of 2002 by Publishers Weekly. His second book, Cronies: Oil, the Bushes, and the Rise of Texas, America's Superstate, was published in 2004. His third book, Gusher of Lies: The Dangerous Delusions of “Energy Independence,” published in March 2008, was favorably reviewed by more than 20 media outlets. The American magazine called Gusher “a strong and much-needed dose of reality.” A review of Gusher by William Grimes of the New York Times said that Bryce “reveals himself in the end as something of a visionary and perhaps even a revolutionary.”In 2010, Bryce published Power Hungry: The Myths of “Green” Energy, and the Real Fuels of the Future.Robert Bryce - Website - https://robertbryce.com/Twitter - https://twitter.com/pwrhungryYouTube -  @RobertBryce  WTFinance - Instagram - https://www.instagram.com/wtfinancee/Spotify - https://open.spotify.com/show/67rpmjG92PNBW0doLyPvfniTunes - https://podcasts.apple.com/us/podcast/wtfinance/id1554934665?uo=4Twitter - https://twitter.com/AnthonyFatseasThumbnail image from - https://www.imf.org/en/Publications/fandd/issues/2022/12/beating-the-european-energy-crisis-Zettelmeyer

The ultimate guide to everything you need to know about NASA's most powerful telescope.

On this episode of Conversations with Kenyatta, Kenyatta D.  Berry, author of The Family Tree Toolkit, and host of PBS' Genealogy Roadshow  sits down with Regina Mason, who is a direct descendant of William Grimes. The two discuss what genealogy means, especially to those who were enslaved, or who have African Roots, and why that's been taboo to discuss in the past, and even today. They also dive into Gina's Journey, a film about Regina's experiences with her genealogy, as well as her book, which focuses on her ancestor, William Grimes.The music for this episode, as always, is "Good Vibe," by Ketsa.

You're listening to From the Desk of Alicia Kennedy, a food and culture podcast. I'm Alicia Kennedy, a food writer based in San Juan, Puerto Rico. Every week on Wednesdays, I'll be talking to different people in food and culture about their lives, careers, and how it all fits together and where food comes in. Today, I'm talking to Daniela Galarza, the writer behind The Washington Post's Eat Voraciously newsletter, which goes out Monday through Thursdays offering suggestions for what to cook for dinner. We discussed how she went from pastry kitchens to food media, writing recipes for a broad audience with plenty of substitutions, and walking around Walmarts to see what kind of ingredients are available everywhere.Alicia: Hi, Daniela. Thank you so much for being here. Daniela: Hi, Alicia. Thanks for having me.Alicia: Can you tell me about where you grew up and what you ate?Daniela: I grew up in the suburbs of Chicago, a few different suburbs. And my mom immigrated to the U.S. in her early adulthood, and my dad from Iran. And my dad moved from Puerto Rico to the mainland in—when he was 9 or 10 years old. And they met in Chicago and realized they had—I guess, they both loved to cook. Or they both loved food. And so growing up, I ate a lot of both of those cuisines, and also a lot of things that they kind of made up together. And then, when I started going to school, I started—my brother and I, who’s younger than me, started complaining that we weren't eating enough American food. I loved the Puerto Rican food and the Iranian food that I was eating. It's interesting that I, as a kid, just wanted macaroni and cheese and, from a box. And, I don't know, hot dogs, and—What else? Oh, and baked pastas. I wanted all of this Italian American food, which was so foreign to my parents. And they did their best to try to figure out what we would eat. That manifested in really interesting mas- ups. My dad's take on spaghetti and meatballs was spaghetti, really, really overdone spaghetti in, I think, a canned tomato sauce, and then a fried pork chop on top. And it would get cut up for me. Yeah, there were a lot of translations into American food that I ate.Alicia: Wow. Well, and you've had such a long and varied career in food. So I wanted to start at the beginning. Why food? And how did you start your professional career?Daniela: I don't know how I always knew I wanted to work in the food, in food, somehow doing something with food. I think I always gravitated towards the kitchen. It wasn't always a happy place in my home. I just loved eating. Something I get from my mom that I'm more aware of now is a pretty sensitive sense of taste. And I think that that contributed to my enjoyment of eating different foods and different cuisines, whether I was cooking them myself or eating somebody else's at a restaurant or at their home. And that enjoyment—I remember my parents. My dad was a bus driver for the Chicago Transit Authority. And my mom did many, many different jobs when I was growing up. And it was very clear that both of them worked to work, to pay the bills. And I came away from that experience never wanting to work a 9 to 5 and never wanting to work to just pay my bills. I wanted to figure out how I could work, how I could do something I loved and make a living out of it. And initially that was me wanting to go to culinary school. And I had a lot of notions of like, ‘Oh, I'll open a restaurant.’ Or ‘Oh, I'll be like a TV chef like Julia Child,’ whoever I watched on PBS growing up. And my mom had these very strong feelings about like, ‘Oh, you want to be, want to cook for people?’ And in some cultures that—there's a stigma. There's a class attached to that kind of service industry work. And I remember being so puzzled by that when I would hear that from family members just not understanding it at all.Until I went into working in restaurants and saw how restaurant people are treated, saw how you were treated if you worked in the back of house at a restaurant in general and the assumptions that are made about you. And then, I understood her words a lot more. But I still had a lot of fun doing it.Alicia: [Laughs.] Well, so you started out in kitchens, right?Daniela: Yeah. Oh, I didn't answer the second part of your question. Yeah. I started out working in restaurant kitchens. My first job was working at a local bakery, selling the bread. And then my second job was at Williams-Sonoma as a food demonstrator in the local mall. And when I went to college, I worked in local restaurants to help pay for books and lodging. And that's when I started getting into pastry. I found some local pastry chefs that took me under their wing, and I got really excited about it and was a pastry assistant for a really long time. And then, after I finished college, I studied food history in college and found a number of really great professor-mentors while I was there who encouraged me to stay on the scholarly food path. They thought I would become like them, and I would teach food history or food anthropology. And then, I would write books about my research. Just that whole time, I was just like, ‘No, I'm gonna go become a pastry chef. I'm going to get this degree; I'm going to cross off my list. And then somehow, I'm gonna figure out how I'm going to pay these student loans back by working in restaurant kitchens.’And so after I graduated, I went to the French Culinary Institute in New York City. And I had to work full-time while I was doing that. A way I found a job in New York was I just read. I started reading all of William Grimes’ restaurant reviews and looking for the ones that mentioned pastry chefs. And I cold-called all of those restaurants and just said, ‘I'm moving to your city. I need a job in a restaurant kitchen. This is my experience. Are you hiring?’ And most of these places hung up on me until one of them didn't. And I mean, I don't know if they still do trails, but I did a two-day trail where I worked for free for two days. And they observed my work and hired me. God, I had a job. I could move to New York, and I could go to culinary school. And I finally thought I had found my place—It's like, ‘I graduated college. And I found what I was, what I've always wanted to do. And I did it.’I worked in pastry kitchens in New York, and went to France and studied a little bit more in France. And then got offered a job doing product development in Los Angeles. And I never wanted to leave New York. This was a really good opportunity. And it was also an opportunity for me to finally have health care benefits, which I hadn't had before. As you know, they're very rare in the restaurant. I went into that, and then the recession hit and this company basically went under. And a friend of mine at the time said, ‘Have you thought about writing about food?’ And I was like, ‘Oh my gosh, it had been years since I thought about writing about food.’ I hadn’t thought about writing about food since I was in college. Yeah, they told me about an internship at Eater LA that was open, and I went and applied for it. And that's how I started writing about restaurants and food. That was really long.Alicia: No, I love it. Because it gives me a better sense of—I knew you did all these things. But I didn't know how you know the chronology of everything you've done. And so now, it all comes together.You've stayed really invested and interested in pastry. What keeps you so excited about dessert?Daniela: When I was in pastry school, I didn't have a clear sense of what the North American public thinks of as pastry and how it fits into their daily lives and how essential it is. And then when I went to work in restaurant kitchens, they—that's where my first sense of pastry as a business came out. At the time, I was told by a number of restaurant people that the average restaurant sales for rest—in restaurants in New York City was about 30 percent, which was considered high nationally. So 30 percent of people that walk in the door of a restaurant were ordering dessert. And I just thought, ‘Oh, my God, that's horrible! It's so low.’And it's about, if I'm devoting my whole life to this—but I also knew it from a practical standpoint, where it just so happened that the first restaurant I worked at the dessert sales were 90 percent. And that was because it was mostly a tasting menu. And the restaurant was known for its desserts as this sort of spectacle, and it was something that the chef really promoted. And so, I had this really early skewed introduction to how many desserts people would order at a restaurant. And then progressively in my career I realized, ‘Well, people are, just don't order dessert. They're always on a diet. They’re always making excuses. They’re too full.’ And I was the person at the end of the night. All the line cooks are cleaning up. It's 10, 11 p.m. The kitchen closes, but pastry stays open because people are having their after-dinner drinks. And then, they're gonna order dessert, or you hope they're gonna order dessert. And so, you have all your mise en place. You have all of your beautiful little cakes and the souffle ingredients and all of the things you have ready to go. And then they don't order dessert, and you have to throw it all away. And I was crushed. I was constantly crushed when people didn't order dessert. And then, you're walk home at 1 or 2 in the morning, walk 50 blocks home and would just be bummed out the whole time. And after that experience, few years of experiencing that, it just underlined for me the labor that goes into pastry, I feel is so much, can be so much greater than the labor that goes into savory food. And I want to value that. I find it exciting just because it's—Pastry is so many things, has so many different ingredients and involves so much chemistry. There's so many different components. And I feel it intersects with a lot of different arts, like architecture and the fine arts, and creates emotion for a lot of people in ways that savory doesn't always. And so, I appreciate it from that perspective, too. But I always think about the person at the end of the night that's waiting to see if you're going to order a slice of cake or a custard. I want to order it from them. Make sure they feel appreciated.Alicia: I love that. You mentioned that you got that job at Eater LA after working in kitchens, working in product development. How did you transition? Because studying food history in college, of course, you have this bank of knowledge. And then, you have this wealth of experience of real restaurant labor. And you have this real knowledge, culinary knowledge. And so, how did that all translate when you ended up at Eater?Daniela: It was a rough transition. I hope nobody goes back and reads my archives, I hope. I just want them to disappear forever. I mean, I was a terrible writer initially. But I was fortunate in that some of the people that I worked with—and Eater at the time was very small and scrappy. There was so much competition. There was always this feeling we have a chip on our shoulder ’cause we're just a blog. And so, we've got to really prove ourselves. And I don't know, I really glommed on to that. I don't know, I've also been sort of scrappy in my life and just had to make things work. And I think that I identified with that. I identified with ‘work long hours and do everything and don't get paid any money,’ because that was my entire youth and early adulthood. How to do it. I don't think anyone should have to do that. But that side of things, that's how I started reporting. I remember, we were always trying to be first on everything. I was just really good at talking my way into restaurants and asking if I could talk to people and asking a lot of questions and being curious. And I don't know, all of that, fortunately, came pretty naturally to me, because I didn't study journalism. But the parts of writing that didn't, and sometimes still don't come naturally to me, are just the practice of putting sentences together and building a story. I think I'm always gonna be learning that. I'm still learning that. I still feel like I struggle with it sometimes. But so, it was this progression from Eater LA. And then eventually, LA Weekly called and said, ‘We could pay you!’ Because I was working for free at Eater, and I said, ‘Wow, ok, yes, please pay me.’ And LA Magazine called and said, ‘Yes, we're hiring,’ and they paid a little bit better. And then, Eater came back to me after they got bought by Vox Media and said, ‘Well, we have more money.’ Because I basically said, ‘I'm not going back unless you can pay me a living wage.’ So they did, and I moved. That's when I moved back to New York from L.A., was to do that.I mean, while I was sort of cobbling together this new, going from restaurant industry to journalism, I was working many small part-time jobs. I was working in marketing. I was working in consumer product PR, which was just a very bizarre space and weird time in my life. And I was working as a private chef. And so, I was doing a lot of different things at the same time. Oh, I was also doing farmers’ markets on the weekends; I was selling products for people that made pestos and tapenades and cheeses and things like that. So yeah, I was working many jobs all the time. [Laughs.]Alicia: Right. That's such a hustle, my God. Well, and then you've been at Serious Eats and now at the Washington Post. And it seems you're doing a bit more recipe work right? In the last few years?Daniela: This is the first full-time job I've had where I'm doing recipe development, and I'm so appreciative of it because I feel it ties all of my interests and skill set together. It was something I was looking for, was why I left Eater. Eater at the time didn't publish recipes. And they were really adamant about that. And I had pitched a number of avenues and ways for us to get into that space. They were shut down. And at the same time, I started getting contacted by other editors at other publications. And I was really curious about what it would be like to work for other New York publications. And so, I went freelance for a year and that was frightening. And also, I learned a lot—learned so much more, interestingly, about editing during my time freelance writing for other editors than I did at Eater. And then the Washington Post posted a job for a newsletter writer, and I really didn't think the world needed another newsletter. [Laughter.] I still kind of don't think the world needs another newsletter. It's shocking to me that people subscribe to my newsletter. Joe Yonan, the editor there, sent me an email and said, ‘You really should apply for this.’ And on the last day when the application was due, I remember I went for a walk around the block with my dog. And I thought like, ‘If I wrote a newsletter, what would it be like?’ And I wrote this application email and I got the job after a long interview process. Alicia: Yeah. [Laughs.]Well, how do you balance that now? Because you really are focused on the newsletter, but the newsletter is really intense the way you do it. It's Monday to Thursday. It's recipes. But it's also a ton of variations on those recipes for people who have different needs or different allergies. And then also, you're giving the context for the recipes as well, whether it's from a cookbook or it's from your own understanding. And that seems so much work.How are you kind of balancing all of that now? And how has it been to have to be really kind of relentlessly creative in putting out this newsletter all the time?Daniela: Yeah, that's a good question. It is a lot of work. And I tried to think about it as, manage the—I guess when I feel burned out on the writing part, I go into the kitchen. It's using different parts of my brain. Just a weird way to say it. Sometimes I need to sit down and type my thoughts out. And sometimes I need to go into a kitchen away from a screen and put my hands in something. And that balance is really, I think, really helpful for me and really good for me, because I come up with ideas while I'm cooking. And then vice versa. Some people, I think, still think that I'm developing four recipes a week. No, that would be insane. I'm not doing that. I'm only developing one new recipe a week. And I develop those recipes throughout the month. And then I hand in a batch of recipes at the beginning of the month. And they go through an edit process and a testing process. And then, they get shot. They're styled and shot by a great team, shot by photographer Rey Lopez. And I just love his photos. And I'm so grateful that I get to work with this team of people who really help me remember that I have to keep this thing going. They're all these people who are depending on me to keep this thing going. Otherwise, I so admire people like you that have your own motivation. If I didn't know there were people waiting for my work in order to do their work. I don't think I would do anything. I think I would stay in bed all day. And it's this fear of letting people down that keeps me—Yeah, I do. really enjoy my work. And I'm really grateful I get to do it.Alicia: How do you keep that fresh and provide so many substitutions too? Where did that idea come from? And how do you kind of conceptually think about that? How do you figure out where in the recipe, there's room for variation and play?Daniela: I think that is something that came up organically as I was writing the newsletters. And it was initially inspired or prompted by the fact that the newsletter started kind of in the early days of the pandemic, or less than a year into the pandemic. And so, people were still really concerned about going to the market more than once a week, or more than once a month in some cases. And there was a lot more caution, and there was still an availability issue. The Washington Post also reaches an international audience. And so, when it was springtime for, let's say Washington, D.C., it was not springtime in Perth, Australia. I had information coming at me from many different places, many different sides. I knew initially, from the very beginning of the newsletter, I wanted to offer as many meatless options as I could, because it's just a way I'm trying to eat myself. And so selfishly, I was wanting to challenge myself to think more broadly about the way I eat and how I can, let's say, satisfy my cravings for certain things and maintaining a level of nutrition, but not always default to meat as the center of the plate. So, I started doing that, building off of what I learned. I lived in a vegetarian co-op in college for two or three years. And I learned so much from that crew of people. Shout out to the Triphammer Co-Op. I actually don't think it exists anymore. But it was a great, incredible group of people that were very committed to being vegetarian and vegan, and challenged my thinking as a person who grew up eating meat. That was my first introduction to taking a vegetarian diet, a vegan diet very seriously. And I learned so much from them. I learned all of the building blocks of what I know about vegetarian cuisine from them. And when I started writing this newsletter, I was thinking a lot about that. And I was thinking about how much I wished I could still talk to those people, and then just decided—it just sort of started to flow. Or it was like, ‘Alright, if I made this. If I got this recipe in my inbox, and I thought, ‘Ok, this sounds good, maybe I'll make it. But I'm looking in my pantry. And I don't have, I don't know, let's say all-purpose flour. I'm out of all-purpose flour, or I'm out of onions, or whatever. What would I do?’And I think that most people who cook, who are very confident in the kitchen, and most people I happen to talk to like this the way we're talking? I think we know these things intrinsically. I think we know, ‘Ok, if I don't have lemon juice, I can use white wine vinegar. I can make it. I can make things work with these very obvious substitutions.’ But I also have a lot of friends who don't know how to cook at all. And I think about them in the kitchen. I think about them holding their knife, or I think about like, ‘Oh, if they saw this recipe, they would just assume they couldn't make it because they don't have rice in their pantry right now.’ And I'm just like, ‘Actually, maybe I can outline this in a way that's sort of easy to parse, and hopefully not too obvious for all the people that know how to cook, but also gives people ideas if there have an allergy to something, or they find cilantro doesn't taste good to that. What are the ways I can offer them ideas around that?’ And that has turned into this signature of the newsletter. I get dozens of emails every day from people who are like, ‘Thank you so much for putting that in there.’ I didn't consciously start doing it. It just started to happen. And I'm glad it's resonating with people. Alicia: Yeah, it's so interesting to find—when you are so obsessed with food, and you have kind of done all the trial and error over time. I mean, for me, I've learned how to cook through trial and error. You've learned how to cook in an actual formal setting. But for it to come really naturally, and that you think about these things is so obvious. It is a really delicate balance in recipe writing to speak to the people for whom it isn't a natural thing to substitute—I made a Sohla recipe from Bon Appetit, an eggplant adobo, and it had pork in it. And I was like, ‘Alright, well, I'll just—I'll substitute that with minced mushrooms. And I'll just add more oil, so that there's fat there.’ But other people wouldn't think of that because they'll just be like, ‘Oh, it has pork in it. If I don't want to eat meat, I'm just not going to make this.’And so that's why I think that your newsletter is so important, because it really does show people that thought process. And I think once people start to learn that, what can be substituted or what can be replaced and where there's room for adaptation, then their regular cooking is just going to get better because they're going to start thinking that way, too. Basically you're lending people your brain [laughs], which is a really great—the way you do it is so cool. And I love it because it makes it so clear and so simple. And I do think the Washington Post, maybe, it probably becomes more natural to you guys to be a little more open to meatless food, because Joe is the guy writing the bean cookbook and the plant-based cookbook and everything. [Laughs.] So is it kind of understood at the Post that you guys do these kinds of adaptations, or what is the conversation like if you can give any insight into how you guys talk about eating less meat or or giving those options?Daniela: I mean, definitely think you should talk to Joe about it at some point. There really aren't conversations like that. Joe’s certainly never going to come out and say, ‘We can't publish this recipe because it uses this ingredient. And this ingredient is problematic, because whatever.’ He's just not that kind of person. He's a very open-minded person. And he's also just not naturally a judgmental person. I mean, he's definitely the best boss I've ever had. I'm not just saying that. It's one of two reasons why I'm still at the Washington Post, I can say that. And I so appreciate his openness.It's more than when we talk about recipes, when we talk about what we're going to be making, he's so enthusiastic about his dishes. And it comes across in his writing, of course. And I think that rubs off on all of us in general. I think that approaching something from a place of enthusiasm, rather than limitation is a real—just so encouraging. It feels more encouraging to me.Alicia: So I wanted to ask, you've lived in a few cities. How has that shaped your perspective on food and writing about food? Because yeah, you grew up in Chicago. You moved to New York. You lived in L.A.. Do your parents now, are in Arizona?Daniela: Yeah. They're in Tucson. And I've been living with them in Tucson for the—almost the entirety of the pandemic, or almost two years now. And I will say, the assumptions that I want to say that maybe rural America makes of the coastal cities are entirely correct. And I say yes, just from having lived in those cities and been in those bubbles, and essentially still operating in those bubbles. And then living in Tucson, which is a much smaller city. I mean, it's landlocked, and it's also—It's west coast, but it's Southwest. And it has its own brand of politics. And I think it is a fascinating place to live, if all—if you've only ever lived in very, very large cities, because it really outlines for me the ways in which I'm biased, and the way I can make assumptions about anything. I mean, the way it plays out in the newsletter is when I'm developing recipes, I do actually go to Walmart and look and see what ingredients are available there on a regular basis because Walmart is the biggest supplier of food in the country. And it is still where most people are shopping. And if an ingredient can't be found there, it's—there's a good chance that the person reading the newsletter might not make that recipe. And I want to make sure things are available to people. Big guiding light from the beginning of the newsletter, and when I first—the newsletter concept was not my idea. That was Liz Seymour's idea. She’s a managing editor at the Post, assistant managing editor at the Post. But the way I conceived of executing her idea of this daily news, daily recipe newsletter was that if it was under the brand Voraciously, what does eating voraciously mean? And what it means to me is this really open-minded sense of what you're eating. I didn't want to just make whatever, 30-minute pasta dinners every night, obviously. I eat a variety of foods, and I eat from a variety of cultures, and I want it to represent all of that too. So it's a balance between understanding that not everyone lives in big cities. And I do hear from people who live in really small towns, and I constantly ask them, like, ‘What's it like?’ I want to know more. There's someone that emailed me who lives in a really remote place in Wyoming in a mountain town and can only go to a store once a month. And they just describe it as so peaceful. And honestly, that just sounds amazing. Sounds amazing to me.Alicia: I love that you go to Walmart, because, while obviously I'm like, ‘Walmart sucks, is evil.’ But at the same time, I understand that.The Walmart de Santurce is always packed, and they have a surprising variety that I think maybe if you never go to a Walmart you don't know that they have it. I found Brooklyn Delhi Curry Ketchup. I found Woodstock Farms pickles. They have a non-dairy section. Whenever I have to go for something random like a bike pump or a tube, I go and I look at all the food. And it is really interesting to see that it's actually not at all what people would assume. They also have local foods that they'll sell too. They adapt to what the culture is where they are, which it's not a black-and-white thing where they're forcing Kraft foods upon people or something like that. It's a lot more nuanced than that, which is super interesting. I think someone should write about how Walmart does food buying.Daniela: I agree. And yeah, I want to reiterate, I go and look at what Walmart sells. I don't actually shop at Walmart. Alicia: It’s ok if you do. [Laughs.]Daniela: But it's because I have a wide variety of places I can shop where I live. Tucson is not such a small city that there aren’t dozens and dozens of markets. But I respect the fact that a lot of people shop there, because they do have really great prices. I mean, really, it's a really affordable place to buy food, particularly if you're feeding a large family. If I was feeding a large family, I would definitely go there and buy an extra large bag of chips. Because, man, that's a good deal. Alicia: No, no, no. I mean, the food costs are insane right now. Everyone's doing Reels and TikToks about how much less food they can buy right now. Gas is super expensive. These are the things you have to think about when you are a recipe writer, is really, what are people actually going to have? And what are they going to have access to, and what's going to be affordable. I'm going to do a pantry series for the newsletter too. I'm thinking about that. But also, just by nature of living in a small city on an island have limited options. I don't have maitake mushrooms, as much as I would love to eat a maitake a lot. I can't get them. I can’t always even get organic tofu. I have to get just non-GMO tofu. And these are such little things, but they're things that I really took for granted all the time. And I think a lot of people take for granted all the time, is it—when you're living in New York or something is that you can go to a glorified, one of those glorified, gentrified bodegas and get Miyoko's vegan butter. I have to make a very special trip if I want to do that. There's so many things I have to consider when making decisions that I never used to think about. It makes things way more interesting if you do that, if you think about, like, ‘How can I break something down to its absolute essentials, and still make it really, really good?’ I think that’s where we're, where you get to change people's thinking about what it means to cook at home, and how delicious and how accessible that can be.Daniela: Exactly. I want to go back slightly to something, that point of something we were talking about earlier, which is that this idea of giving people these other options and substitution suggestions opens the door for them to learn about how they want to cook and learn about—I mean, obviously learn about these options. It was also, for me, kind of a rejection of this notion that I think food media has had for a really long time that you must make the recipe exactly as written, or it might work, won't work. I think there was a lot of steering people away from trying things a different way, because then they're gonna come back to the publication and say, ‘This recipe didn't work.’ I think that there is a lot of almost satirical cases of this, where people are writing in and being like, ‘I made this meatloaf, except I didn't use any meat, and it didn't work, you know?’ And it's like, ‘Ok, well, obviously, it wouldn't work.’ But there are ways that you can make substitutions. And I think that it's also giving people permission to trust their instincts a little bit. I guess I don't make any recipe exactly as written, usually. And maybe that's because I'm more confident in the kitchen. But I can also see my friends who aren't as competent in the kitchen looking at a recipe and say, ‘Well, it’s telling me to add a whole tablespoon of salt. Maybe I don't like it that salty. I'm not going to add a whole tablespoon right now.’ I can see them making their own judgment calls. And I want to give them permission to do that. Because I think that's when you feel empowered in the kitchen, you feel more confident. And that's when you open the door to sort of a more exciting cooking life, I think.Alicia: Of course, yeah. And so I wanted to ask you, how do you define abundance?Daniela: You, helpfully, sent these questions in advance. And I've been thinking about this for a while now. And I think just coming at—I mean, I still feel we're in a pandemic. And I have felt very closed off from my friends and family, some other family that I'm not living with. And I felt disconnected from the social environment. And so, I think of abundance as eating with other people. Really sharing a meal with people and relishing the experience of talking to them, whether it's about the food or something else, that makes me think of just a table, a table full of food, but also full of people. I miss people. Alicia: Well, for you is cooking a political act? Daniela: Well, I think yeah, I think any kind of consumption in a capitalist society is political, can be political. But I also think that sometimes when I'm cooking—and this is again, before the pandemic, when I was cooking for people—I was cooking out of love. I was cooking because I wanted to make ‘em happy. So maybe I wasn't always conscious of the decisions I was making in terms of where I was buying my food or what I was buying or what I was cooking, or whetherIt was cooking on gas or electric, whether I was cooking in a stainless steel pot or aluminum. All of these potential decisions were fading into the background. But in general, it is a political act. Alicia: Yeah. Well, thank you so much for coming on today. Daniela: Thanks so much for having me.Alicia: Thanks so much to everyone for listening to this week's edition of From the Desk of Alicia Kennedy. Read more at www.aliciakennedy.news. Or follow me on Instagram, @aliciadkennedy, or on Twitter at @aliciakennedy. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit www.aliciakennedy.news/subscribe

Kristina Cho is the creator of the food blog and Instagram feed Eat Cho Food and the author of the cookbook Mooncakes & Milk Bread.Having the opportunity to live in this incredible neighborhood in California gave me some type of resolve, and I was able to feel confident embracing both sides of me. I think if I grew up in California, in some of these different neighborhoods, I would probably feel and be able to fully embrace the Asianness and Americanness more than I am now. But it's a thing I'm continuing to work on through my food, in a way. With each recipe, I'm trying to kind of explore different facets of my upbringing and my life and try to combine these things.Notes and references from this episode: @eatchofood - Kristina Cho on Instagram  EatChoFood.com - home pageMooncakes & Milk Bread, by Kristina Cho (HarperCollins, 2021)“Cecilia Chiang, Who Brought Authentic Chinese Food to America, Dies at 100,” by William Grimes, NY TimesWildcat Canyon Regional Park, Richmond, CACantonese-style Tomato Egg - Eat Cho FoodEastern Bakery - San FranciscoPhoenix Bakery - Los AngelesAli Wong - home pageRuth Asawa - home page=====Produced, hosted and edited by Stu VanAirsdaleTheme music: Sounds SupremeTwitter: @WhatCaliforniaSubstack newsletter: whatiscalifornia.substack.comSupport What is California? on Patreon: patreon.com/whatiscalifornia  Email: hello@whatiscalifornia.comPlease subscribe wherever you get your podcasts. And if you liked What is California?, please rate and review What is California? on Apple Podcasts! It helps new listeners find the show.

Produced by KSQD90.7FM “The Life of William Grimes: The Runaway Slave” KSQD 90.7FM “Be Bold America!” Sunday, February 13, 2022 at 5:00pm (PT) “Let anyone suppose himself a husband and father, possessed of a house, home, and livelihood: a stranger enters that house; before his children, and in fair daylight, puts the chain on his leg, where it remains till the last cent of his property buys from avarice and cruelty, the remnant of a life, whose best years have been spent in misery! Let anyone imagine this, and think what I have felt.” - William Grimes Litchfield, October 1, 1824 Life of William Grimes, the Runaway Slave is the first fugitive slave narrative in American history. Because Mr. Grimes wrote and published his narrative on his own, without deference to white editors, publishers, or sponsors, his Life has an immediacy, candor, and no-holds-barred realism unparalleled in the famous antebellum slave narratives of the period. On this show you will hear from his direct ancestor, Regina E. Mason and her story of her 15-year path to authenticate her ancestor's story and the intense personal sacrifices that made editing and publishing a new edition, “Life of William Grimes, The Runaway Slave,” possible and its subsequent documentary. In making the film, “Gina's Journey: The Search for William Grimes,” Director and Producer, Sean Durant, sought to convey not only Mason's long road to uncover her past, but also the unimaginable conditions that faced William Grimes as he struggled to free himself from slavery. The documentary is captivating, inspiring, unforgettable, and historically significant as it dramatizes two powerful stories: the heart wrenching travails of William Grimes and Regina E. Mason who discovers long-hidden truths about her forebear's lives. Interview Guest: Regina E. Mason is an international Speaker, Author, Film Producer, and Storyteller, who believes in the extraordinary will of the human spirit. She has spent 15 years researching the life of her great-great-great-grandfather, William Grimes who penned his life story in 1825 at a time when African American autobiography was rare. She has shared her story on college and university campuses across the nation and in the United Kingdom. Her story has been featured on RTE Radio in Ireland and on C-Span2 Book TV and on NPR's Fresh Air with host Terry Gross. She is the recipient of several awards including the celebrated AMISTAD "MAKE US FREE" award by the state of Connecticut's Amistad Committee. A retiree from the University of California at Berkeley, Regina resides in Oakland with her family.

When you design your space, are you thinking about the next generation? In this week's episode, Dan Ryan is joined by Glen Coben, President of Glen & Company, and his daughter Maya Coben of Rialto Capital for our first ever double guest episode! Listen in as they share their combined, multi-generational perspective on the future of hospitality, nurturing growth, developing intuition, and more great insights!   Check out some takeaways from this episode below: Hospitality is about creating a community. We can build community by having empathy and listening to others, and pivoting to whatever the guest needs to feel like they're most important. Work for the people instead of yourself. Identify the unique aspects of your client's vision by approaching them with empathy and understanding. When you design a space, it's not just for the current generation. You're designing for the next generation as well. “The best way to stay relevant is to make sure that your 12-year-old child is teaching you” - Glen Coben  Nurture growth within your own company by giving people opportunities to learn and develop. The mutual desire for success can lead to more than just satisfied clients.  Negative feedback can be an opportunity to delight a client on the next revision, but success doesn't have to be based on fear and intimidation. Hospitality and empathy drive successful students and future industry leaders.  Glen's most important question when taking on new clients; Who is going to be making the decisions? The best answers to that question are the honest answers. If the whole family is going to review and approve a presentation, they should be in the room so they have all the information.  Intuition is built not just by listening and learning, but by asking questions. Be a sponge. Don't be afraid to say “I don't know the answer.” Asking for more information is a sign of strength, not weakness. Be okay with feeling that nervous energy, because it's a sign that growth is coming! One positive change from the pandemic: taking non local projects becomes easier. Collaboration tools will always be better in person, but our ability to adapt to remote working enables us to think more globally about new opportunities.    Quote of the Show: 22:46 - You remember those days when we were talking about “how do you design for the millennial?” That bothered me because the millennial is going to no longer want that cool hip thing. So we have to figure out a way to strike a balance through our design skills, that there are Instagram moments, there is technology, but there's also, we're designing across a broader spectrum. - Glen Coben 53:07 -  I think that asking questions is the most important thing. And whenever I ask at the end of an interview, or just any conversation I have with anyone, a mentor, a friend, what advice do you have for me? Ask questions, be a sponge. Those are the two main things that I've heard time and time again. How can you learn as much as humanly possible in your career and through each experience that you're a part of? - Maya Coben     Links: Guest's info LinkedIn: https://www.linkedin.com/in/glen-coben-bb298a1/ https://www.linkedin.com/in/maya-coben/ Twitter: https://twitter.com/GlenCoben Company website: https://glenandcompany.com/ Architect's Cookbook: A Culinary Journey Through Design   Shout Outs:  4:20 - Danney Meyer of Union Square Hospitality Group - “Hospitality is a Team Sport” 7:19 - Stacey Shoemaker's HD Summit  8:50 - The Architect's Cookbook, Max & The Magic Mushroom 10:10 - Grey Kunz  11:53 - The French Laundry  16:13 - Gabriel Kreuther 35:36 - William Grimes of the New York Times, Moda 59:59 - Nervous Energy by Dr. Chloe Carmichael      Ways to Tune In:  Spotify: https://open.spotify.com/show/0A2XOJvb6mGqEPYJ5bilPX Apple Podcasts: https://podcasts.apple.com/us/podcast/defining-hospitality-podcast/id1573596386 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly93d3cuZGVmaW5pbmdob3NwaXRhbGl0eS5saXZlL2ZlZWQueG1s Podbean: https://www.defininghospitality.live/ Youtube : https://www.youtube.com/watch?v=jBOU_S-CF0Y

Our Host and Community Engagement Coordinator, Doria Fleisher, talks with Charles County's Health Officer, Dr. Dianna E. Abney, MD and William Grimes, Vice-President Charles Regional Medical Center about COVID, vaccines, and how the virus continues to impact our County.  For more information visit CharlesCountyCOVID.org

Additional Reading (cocktails):David Wondrich, Imbibe: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2015).Philip Greene, To Have and Have Another Revised Edition: A Hemingway Cocktail Companion (2015).Wayne Curtis, And a Bottle of Rum: A History of the New World in Ten Cocktails (2007).Daniel Okrent, Last Call: The Rise and Fall of Prohibition (2011).Adam Elmegirab, Book of Bitters (2017).Iain Gately, Drink: A Cultural History of Alcohol (2009).William Grimes, Straight Up or On the Rocks: The Story of the American Cocktail (2002).Brad Thomas Parsons, Bitters: A Spirited History of a Classic Cure-All (2011).Charles Schumann, The American Bar: The Artistry of Mixing Drinks (2018).Additional Reading (Gilded Age & Progressive Era history):Cecelia Tichi, Civic Passions: Seven Who Launched Progressive America (2011).Sean Cashman, America in the Gilded Age (1993).Charles Morris, The Tycoons (2005).Edmund Morris, Theodore Rex (2001).Lila and Arthur Weinberg, The Muckrakers (2002). See acast.com/privacy for privacy and opt-out information.

This week I host Robert Bryce for our podcast next week. His Power Hungry podcast is phenomenal. His book ‘A Question of Power’ is an incredible journey with electrons. We have a lot of advocates for energy. For reason. And for understanding tradeoffs. We need to amplify their voices. Take the opportunity to write a 5 star review for either our podcast or Robert’s and let’s get the message out there. Podcast Audio   https://youtu.be/unQemXIm8OE   About Robert Robert Bryce is a Texas-based author, journalist, podcaster, film producer, and public speaker.  Over the past three decades, his articles have appeared in numerous publications including the Wall Street Journal, New York Times, National Review, Field & Stream, and Austin Chronicle. His new documentary, Juice: How Electricity Explains the World, which he produced along with Austin-based film director Tyson Culver, was released in mid-2020 and is now available on numerous streaming platforms including: iTunes, Amazon Prime, Google Play, Vimeo, YouTube, Xbox, and Vudu. A review of Juice in Birth. Movies. Death said the message of the film “is delivered with ease and precision through smooth editing, narration, and interviews with succinct information from the past, present, and potential ideas for the future. Filled with beautiful aerial shots and poignant scenes on par with images out of National Geographic magazine, Culver’s documentary debut is enlightening and powerful.” Bryce has published six books. His first book, Pipe Dreams: Greed, Ego, and the Death of Enron, received rave reviews and was named one of the best non-fiction books of 2002 by Publishers Weekly. His second book, Cronies: Oil, the Bushes, and the Rise of Texas, America’s Superstate, was published in 2004. His third book, Gusher of Lies: The Dangerous Delusions of “Energy Independence,” published in March 2008, was favorably reviewed by more than 20 media outlets. The American magazine called Gusher “a strong and much-needed dose of reality.” A review of Gusher by William Grimes of the New York Times said that Bryce “reveals himself in the end as something of a visionary and perhaps even a revolutionary.” In 2010, Bryce published Power Hungry: The Myths of “Green” Energy, and the Real Fuels of the Future. In a review of Power Hungry in the Wall Street Journal, Trevor Butterworth called the book “unsentimental, unsparing, and impassioned; and if you’ll excuse the pun, it is precisely the kind of journalism we need to hold truth to power.” In 2014, he published Smaller Faster Lighter Denser Cheaper: How Innovation Keeps Proving the Catastrophists Wrong. In National Review, John Daniel Davidson wrote “the other big theme of Bryce’s book: The enemies of innovation, by and large, are environmentalists who claim to be defenders of the ‘natural’ world — so long as it does not include humanity….The data, which Bryce applies in heavy doses, add up to this: In almost every corner of the global economy, innovation is increasing efficiency and in the process driving up profits and creating wealth and prosperity.” In March 2020, his longtime publisher, PublicAffairs, published his sixth book: A Question of Power: Electricity and the Wealth of Nations. Here’s the summary: In the ancient world it was guns, germs, and steel that determined the fates of people and nations; now, more than ever, it is electricity. Although global demand for power is doubling every two decades, electricity remains one of the most difficult forms of energy to supply and do so reliably. Today, some three billion people are still living in places where per-capita electricity use is less than what’s used by an average American refrigerator. How we close the enormous gap between the electricity rich and the electricity poor will affect everything from women’s rights and health care to warfare and climate change. In A Question of Power, Robert Bryce tells the human story of electricity a...

We discuss the significance of William Grimes and his work "Life of William Grimes, the Runaway Slave."

This week on In Black America, producer and host John L. Hanson, Jr. concludes his conversation with Sean Durant, producer and director of Gina’s Journey: The Search for William Grimes, and Regina A. Mason, author of The Life of William Grimes, The Runaway Slave. This is a custom sized player This is the normal size test

This week on In Black America, producer and host John L. Hanson, Jr. concludes his conversation with Sean Durant, producer and director of Gina’s Journey: The Search for William Grimes, and Regina A. Mason, author of The Life of William Grimes, The Runaway Slave. This is a custom sized player This is the normal size test

This week on In Black America, producer and host John L. Hanson, Jr. concludes his conversation with Sean Durant, producer and director of Gina’s Journey: The Search for William Grimes, and Regina A. Mason, author of The Life of William Grimes, The Runaway Slave. This is a custom sized player This is the normal size test

On this edition of In Black America, producer and host John L. Hanson, Jr. begins a conversation with Regina A. Mason, author of The Life of William Grimes, The Runaway Slave, and Sean Durant, producer and director of Gina’s Journey: The Search for William Grimes.

On this edition of In Black America, producer and host John L. Hanson, Jr. begins a conversation with Regina A. Mason, author of The Life of William Grimes, The Runaway Slave, and Sean Durant, producer and director of Gina’s Journey: The Search for William Grimes.

On this edition of In Black America, producer and host John L. Hanson, Jr. begins a conversation with Regina A. Mason, author of The Life of William Grimes, The Runaway Slave, and Sean Durant, producer and director of Gina’s Journey: The Search for William Grimes.

The Descendants of the Slave Narratives—are uniquely positioned, if not obligated, to carry forward the largely forgotten work of our ancestors. At this moment in time, in the 400th year of the first ship landing of Africans in British Colonial America, there is no better time to trumpet awareness about this watershed in our history and to encourage the entire nation to, reflect, reclaim and honor, the history of a people who have contributed greatly to the American story. Regina E. Mason, founder of IBC, is a descendant of William Grimes of Virginia who, in 1825, wrote the first fugitive slave narrative in the U.S. The Life of William Grimes, the Runaway Slave predates antislavery propaganda and is a work of literary independence.  Susi Ryan, fiber artist, and quilter is a descendant of Venture Smith aka Broteer, the son of a Prince. In 1798, he chronicled his capture from Africa and life in New England in A Narrative of the Life and Adventures of Venture, a Native of Africa. Vera Williams is a descendant of Solomon Northup and founder of the Solomon Northup Foundation. Solomon, a free man, was kidnapped and sold into slavery. After his rescue in 1853, he tells of the atrocities of slavery in his book, Twelve Years a Slave. Rob Brown is also a descendant of William Grimes and designed the Inspired by Courage emblem.

1. This morning we speak to organizers of the Global Simultaneous Libation for the Ancestors Saturday, June 14, 2014, 9 AM Pacific Time, 12 noon Eastern Time. Osei Terry R. Chandler, co-founder of the Charleston, SC, Remembrance with Deborah Wright, Helen Phillips or “Salako”, libation pourer. Chadra Pittman Walke, Hampton, Virginia; Jerrie Spruce, Hampton, Virginia; Brother Osakumi Jackson, Georgetown, South Carolina. 2. Michael Gene Sullivan, playwright, actor, director, joins us to talk about his new work, based on another 9/11 story: fugitive/slave/act 3. Tangela Large (Ruby) and Tyee Tilghman (Cecil), cast from pen/man/ship, Christina Anderson’s World Premiere at The Magic Theatre. 4. Regina E. Mason, Oakland native, is the great-great-great granddaughter of pioneering autobiographer William Grimes who wrote the first fugitive slave narrative in America, Life of William Grimes, the Runaway Slave. She is joined by Oakland veteran actor, director, playwright, Michael Lange.  

American geologist Clarence King led a strange double life in the late 1800s: He invented a second identity as a black railroad porter so he could marry the woman he loved, and then spent 13 years living separate lives in both white and black America. In this week's episode of the Futility Closet podcast we'll consider the extraordinary lengths that King went to in order to be with the woman he loved. We'll also contemplate the dangers of water and puzzle over a policeman's strange behavior. Intro: Artists Tim Noble and Sue Webster arrange household trash to cast shadow self-portraits. Participants 140 meters apart can hold an inaudible conversation across South Australia's Barossa Reservoir dam. Sources for our feature on Clarence King: Martha A. Sandweiss, Passing Strange, 2009. Bill Croke, "The Many Lives of Clarence King," American Spectator, Feb. 28, 2011. John Koster, "He Tried to Solve Earth’s Mysteries And Left a Few Mysteries of His Own- Clarence King," Wild West, February 2014. William Grimes, "Recalling a Geologist, Adventurer and Raconteur Whom Henry Adams Looked Up to," New York Times, Feb. 22, 2006. David L. Beck, "A Geologist's Secret Life," St. Petersburg Times, April 12, 2009. William Howarth, "Sex, Lies and Cyanide," Washington Post, May 20, 1990. Michael K. Johnson, "Passing Strange," Western American Literature 44:4 (Winter 2010), 404-405. Martha A. Sandweiss, "Ada Copeland King," American National Biography (accessed March 23, 2018). Thurman Wilkins, "Clarence Rivers King," American National Biography (accessed March 23, 2018). "American Lives: The 'Strange' Tale of Clarence King," Morning Edition, National Public Radio, Aug. 18, 2010. Annette Gordon-Reed, "Color Blind," Washington Post, Feb. 22, 2009. Jennifer Greenstein Altmann, "Sandweiss Unearths a Compelling Tale of Secret Racial Identity," Princeton University, Dec. 17, 2009. Baz Dreisinger, "A Transracial Man," New York Times, March 5, 2009. "American Lives: The 'Strange' Tale of Clarence King," WBUR News, Aug. 18, 2010. Elinore Longobardi, "Two Lives," Columbia Journalism Review, Feb. 4, 2009. "King Peak," Antarctica: An Encyclopedia, 2011. Listener mail: Wikipedia, "Bhopal Disaster" (accessed March 23, 2018). Alan Taylor, "Bhopal: The World's Worst Industrial Disaster, 30 Years Later," Atlantic, Dec. 2, 2014. An example of a current safety manual warning of the dangers of rust in steel tanks, from Gillian Brent. "The Case of the Rusty Assassin," Maritime Accident Casebook (accessed March 25, 2018). Steve Selden, "Polar Bear Encounters on Rise in Churchill," Churchill Polar Bills, Feb. 29, 2016. A Colorado bear breaks into Rocky Mountain Chocolate Factory. This week's lateral thinking puzzle was contributed by listener Scott Miller. Here's a corroborating link (warning -- this spoils the puzzle). You can listen using the player above, download this episode directly, or subscribe on iTunes or Google Play Music or via the RSS feed at http://feedpress.me/futilitycloset. Please consider becoming a patron of Futility Closet -- on our Patreon page you can pledge any amount per episode, and we've set up some rewards to help thank you for your support. You can also make a one-time donation on the Support Us page of the Futility Closet website. Many thanks to Doug Ross for the music in this episode. If you have any questions or comments you can reach us at podcast@futilitycloset.com. Thanks for listening!

Regina Mason, Part 1, Gina's Journey The Life of William Grimes, Runaway Slave Welcome to The Not Old Better Show, I'm host, Paul Vogelzang, and this episode #187, part 1 of a 2 part series. Our guest over the next 2 episodes is writer, historian, film maker, and genealogist, Regina Mason. This will be a wonderful conversation, so please enjoy, and share widely. Regina Mason has spent 15 years researching the life and times of her great-great-great-grandfather—pioneering fugitive slave autobiographer William Grimes. She has spent nearly a lifetime turning a negative into a positive that would one day culminate with a new edition of her ancestor's book, the Life of William Grimes, the Runaway Slave, the very FIRST slave narrative in the United States. Regina Mason currently serves as Executive Producer of the film documentary Gina's Journey. Enjoy.

Regina Mason, Part 2, Gina's Journey The Life of William Grimes, Runaway Slave Welcome to The Not Old Better Show, I'm host, Paul Vogelzang, and this episode #188, part 2 of a 2 part series. Our guest over these 2 episodes is writer, historian, film maker, and genealogist, Regina Mason. This conversation has been wonderful, so thanks for joining us.   In Part 2, Regina Mason talks about family search, history, the discovery of the first picture of William Grimes, and the new film, Gina's Journey…please check it out. Fascinating story, and please share widely.

Host Babz Rawls-Ivy talks with Regina Mason about her documentary “Gina’s Journey: The search for William Grimes”.

This hour: "the search for William Grimes."We talk to author and film producer Regina Mason about her quest to find her great-great-great-grandfather -- a New Haven resident and runaway slave. Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

The city of dreams, the city that never sleeps, the city with streets paved with opportunities… for many of us, New York represents a glittering place where absolutely anything is possible. Yet for all its glamour and sparkle, there are dark secrets lurking within its shadows, and history has done little to wash away the blood that once soaked New York’s prosperous streets. They say the population of New York City reaches nearly 8.5 million people. Does that count the haunted souls whose ghosts still roam the streets? Episode Highlights: Bloody history of the Empire State Building A Beautiful Suicide: Evelyn McHale Visiting the House of Death in Washington Square The Hangman’s Elm Walking with Edgar Allan Poe Charred bodies in the Triangle Shirtwaist Factory A beating heart in 14th West 10th Street The Bartell Experience Mediums and paranormal researchers The tragedy continues Resources: “Beautiful Suicide” photograph of Evelyn McHale Haunted Greenwich Village: Bohemian Banshee, Spooky Sites and Gonzalez Ghost Walks by Tom Ogden, published by Globe Pequot Press, 2012“Gang of Ghosts Ready to Rumble” by William Grimes, New York Times article, published October 29, 1993 “Terror on 10th Street” by Tim Donnelly, New York Post article, October 28, 2012   Spindrift: Spray from a Psychic Sea by Jan Bryant Bartell Enjoyed this episode? Please support Pleasing Terrors by rating, reviewing, and subscribing on Itunes. Please visit Pleasing Terrors, Charleston’s best ghost tour, on Facebook and Twitter!

We celebrate episode 100 with the people who made it all possible: Larry and Susie! We make a Larry Martini using Shaker 33. Tito is Larry’s Texas Twin. Vodka talk. Impressing bartenders? Susie’s dad. Home bartending: “part of your family.” William Grimes’ book. We make a Silverado Cocktail. New music courtesy of Argyle Street. Download Episode […]

Reclaiming Grimes: Author of the First Fugitive Slave Narrative Oakland, California native, REGINA E. MASON, has spent fifteen years authenticating the pioneering narrative of her direct ancestor William Grimes—author of the first fugitive slave narrative in American history.   Not only is she the gate-keeper of her family’s history, she is also coeditor of the new edition of her forefather’s book Life of William Grimes, the Runaway Slave. In recognition of her work, the San Francisco African American Historical and Cultural Society presented her the 2009 Herndon Lecturer award. She is currently working on the documentary Gina’s Journey: The Search for William Grimes. https://vimeo.com/119890622

This morning we speak to organizers of the Global Simultaneous Libation for the Ancestors Saturday, June 14, 2014, 9 AM Pacific Time, 12 noon Eastern Time. Osei Terry R. Chandler, native NYer, arts activist, former radio host, father, and social worker, with Deborah Wright, founded the Charleston Remembrance Committee in 1998 for the purpose of honoring our ancestors who perished DURING the Middle Passage; Helen Phillips or “Salako” is the libation pourer at the Charleston Ritual. Chadra Pittman Walke, Hampton, Virginia, Mother, Anthropologist, Writer, Advocate is the Founder & Director of 4 E.V.E.R and The Sankofa Projects. Jerrie Spruce, Hampton, Virginia is also Kemetic Priestess Auset AkuRa; this is Brother Osakumi Jackson, Ayida Wedo Drummers Society, Inc., in Georgetown, South Carolina. For a listing of the 2014 ceremonies: http://maafasfbayarea.com Michael Gene Sullivan, playwright, actor, director, joins us to talk about his new work, fugitive/slave/act, a historical drama based on a true story from the turbulent days before the Civil War staged 6/7 at LHT collaboration: Tangela Large (Ruby) and Tyee Tilghman (Cecil), cast from pen/man/ship, Christina Anderson's World Premiere at The Magic Theatre in San Francisco through June 15, are next. Regina E. Mason, Oakland native, great-great-great granddaughter of pioneering autobiographer William Grimes who wrote the first fugitive slave narrative in America, Life of William Grimes, the Runaway Slave, joins Michael Lange who portrays Mr. Grimes in The Raw Truth this Sunday, June 8.  

Rebroadcast   Regina E. Mason the great great great granddaugther of William Grimes will share a moving discussion of her research and discovery of the first fugitive slave narrative.    

RECLAIMING GRIMES: THE FIRST FUGITIVE SLAVE NARRATIVE WITH REGINA E. MASON! Join Regina E. Mason the great great great granddaugther of William Grimes for a moving discussion of her research and discovery of the first fugitive slave narrative. Oakland, California native, REGINA E. MASON, has spent fifteen years authenticating the pioneering narrative of her direct ancestor William Grimes—author of the first fugitive slave narrative in American history. Not only is she the gate-keeper of her family's history, she is also coeditor of the new edition of her forefather's book Life of William Grimes, the Runaway Slave.  In recognition of her work, the San Francisco African American Historical and Cultural Society presented her the 2009 Herndon Lecturer award. She is currently working on the documentary Gina's Journey: The Search for William Grimes.

On the pilot episode of A Taste of the Past, Linda Pelaccio takes us on a journey through the history of New York City restaurants, from the big boarding house taverns to the Bijou-style eateries.

Doug is joined by William Grimes, lead obituary writer for “The New York Times” in the second part of a two-part series. Mr. Grimes’s most recent book, “Appetite City,” takes us on a fascinating historical tour of New York City dining culture.

Doug is joined by William Grimes, lead obituary writer for “The New York Times” in the first part of a two-part series. Mr. Grimes’s most recent book, “Appetite City,” takes us on a fascinating historical tour of New York City dining culture.