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Con-queso-dores: A Ham & Cheese Journey in the Columbine and Conquistador Villages of Western Spain; the highlands of Castilla y León & The Mountains of Asturias
Text & photographs copyright by Gerry Dawes
One of the most rewarding trips in Spain for lover's of Spain's great cheeses, hams, historic sites and stunning scenery, is a trip through western Spain--ranging from Huelva on the Atlantic Ocean in the south; traversing the superb jamón Ibérico, exceptional queso and conquistador country of Extremadura; Salamanca and its Guijuelo ham country; Zamora for Zamorano cheese and Toro wine; León and its magficent stained-glass cathedral, Bierzo wine and Valdeón cheesese; and ending up back up in the north, again on the Atlantic, in the Asturias, land of cidra (cider) and Spain's Parque Naciónal de Quesos (National Park of Cheeses).
A couple of years ago, I embarked on an ambitious trip to Spain designed to accomplish several missions: My journey would begin in warm, southern Andalucía on the Atlantic Ocean and end in the cool northern coastal regions of the Cantabrian Sea and along the way I would visit some of Spain's best cheese-producing regions in Extremadura and Castilla y León and end the trip in the so-called Parque Nacional de Quesos (National Park of Cheeses) in the northern provinces of Asturias and Cantabria. Along the way, I planned to sample Ibérico hams and embutidos (cured meats), which were recently approved for eventual importation into the United States.
Driving southeast from Sevilla to Mazagón (Huelva), I arrived at the beautiful Parador de Turismo, which sits on a cliff above a long stretch of Atlantic beach. From Mazagón, I explored Palos de la Frontera, the village where Christopher Columbus recruited his crews and set sail on his first voyage, and the monastery of La Rábida, where Franciscan monks had sheltered and encouraged Columbus, then helped him get his plan before Queen Isabela. Near Huelva, the provincial capital, a huge monument commemorating the discovery of the New World stands at the mouth of the rust red Río Tinto, from which Columbus sailed into the open sea on his way to immortality.
The next morning I drove north into Huelva's Sierra de Aracena mountains to Jabugo, famous for its jamones Ibéricos de bellota made from Iberian pata negra (black foot) pigs, which roam free in the autumn months fattening up on acorns foraged beneath the cork oaks. I spent the morning visiting the Consorcio de Jabugo, a producer of the first-rate jamones. Julio Revilla, the firm's President, showed me around his impressive production facility, where hundreds of the world's best hams were aging under ideal conditions. Revilla explained that because of aging requirements (2½ years for hams), the jamones will not be available in the U.S. until 2008. In the plant's dining room, Revilla invited me to lunch (salad, the Consorcio's own Castilian cheese from Valladolid, plenty of their first-rate ham, chorizo and lomo (cured Ibérico loin), plus cuts of grilled, fresh Ibérico pork, for which a big demand is developing in Japan.
After a stop at Aracena to pick up a Monte Robledo torta de cabra, a rare local small goats' milk cheese (tortas are usually made with sheeps' milk), I explored several little-known hill villages before reaching the intriguing Extremaduran town of Jerez de los Caballeros (Badajoz), hometown to both Hernando de Soto, discoverer of the Mississippi River, and Vasco Nuñez de Balbao, the first Western explorer to report seeing the Pacific Ocean. That evening, arriving in the lovely small city of Zafra, I stayed in the 15th-century fortified Dukes of Feria palace, now the Parador de Turismo. At dinner, served in the soaring, two-story Renaissance patio, I sampled the assertive and delicious Aracena goat torta, an intriguing cheese with hints of mushroom or truffle flavors.
The following day took me through stark, hilly terrain to the remote de la Serena region (Badajoz) to seek out the legendary Torta de la Serena. With much the same characteristics as Torta del Casar, this exceptional, expensive cheese is ~ in springtime and early summer versions ~ creamy, buttery, and spreadable like Brie, but with more intriguing, rustic flavors. I visited two excellent producers making cheeses from the de la Serena Denominación de Origen Protegida (D.O.P.) A D.O.P. operates under rules similar to those governing wine regions and guarantees the origins and production methods of a cheese.
Francisco Murillo, the D.O.P.'s technical director, took me to the Sánchez Ruíz (Toril del Cardo brand) cheese factory near the rocky, hillside town of Benquerencia. Murillo showed me a small artisan plant surrounded by well-trod grounds where scores of merino sheep, the approved breed, rested beneath the shade of oak trees. Murillo explained that D.O.P. Tortas de la Serena are made only with leche cruda de oveja, raw sheeps' milk, and he also pointed out the cardo silvestre (Cynara cardunculus; wild thistle flowers) that produce the vegetable rennet used to coagulate the milk. Cheeses made from this rennet ~ a practice rooted in ancient Moorish and Jewish dietary laws ~ often have a Vacherin Mont d'Or-like creaminess and a pleasant bitter almond finish. Murillo also gave me a tour of Lácteos de Castuera, a modern production plant that still requires careful daily hand-turning of the cheeses and cleaning the planks they rest on while aging. He gave me three tortas de la Serena, each with a lace band around its rind and packaged in a small brown cazuela, a reusable ceramic baking dish.
After stopping in Medellín, where an imposing statue of explorer Hernan Cortés stands in the town square, I drove to the great monumental Roman city of Mérida and checked into the Parador, this one ensconced in a renovated convent on a charming plaza. After touring Mérida's splendid Roman theater and amphitheater, fine Roman Museum (designed by Rafael Moneo) and awesome Roman bridge over the Guadiana River, I dined at the Parador. The simpática server offered me jamón Ibérico from the D.O. Dehesa de Extremadura, followed by a local cheese selection that included a Manchego-type sheeps' cheese; a creamy, log-shaped Doña Inés goats' cheese; an exceptional Torta de Barros (from south of Mérida; winner of the 2003 Salón Internacional Club de Gourmets Torta cheese competition); and several goat cheeses from Berrocales Trujillanos, including an excellent Ibores from Trujillo.
The next day, my itinerary included the little-known hilltop town of Montánchez. Also famous for its hams, Montánchez soars above the Extremaduran plain and has superb views from the hermitage below the castle ruins that crown the hill. After enjoying a picnic lunch of some Ibérico ham and chorizo, local cured olives, wine and fresh figs, and a Serena Torta, I drove to Trujillo, one of Spain's most striking and history-steeped towns.
Trujillo was the hometown of Francisco Pizarro, conqueror of Peru, and Francisco Orellana, a kinsman of Pizarro who discovered the Amazon River. The town is filled with photographic opportunities including Pizarro's great equestrian statue, the towering San Martín church on the storybook town square, a number of palaces including Pizarro's, a castle on the hill and many distinguished buildings along steep, winding streets that offer dramatic vistas.
Previous paradores were good places to sample local cheeses. Trujillo was no exception, with good reason: The D.O.P. Ibores offices are located here and Trujillo is host to the most highly esteemed cheese competition in Spain, the annual Feria del Queso, where, in the Plaza Mayor on the first weekend in May, some 350 cheeses are available for judging, sampling and sale. At the parador, I was served a smooth, delicious Ibores goat cheese and a soft, rich tortita de Barros – cut in half and surrounded by toast rounds.
After a restful night, I set out for Cáceres to visit a Torta del Casar producer who came highly recommended by Toño Pérez, chef-owner of Átrio, a Michelin one-star restaurant that serves the best modern cuisine in Extremadura. Just southeast of Cáceres is EXLAJA, a modest, artisan quesería that produces a first-rate Torta del Casar ("Tiana"), a famous non-D.O.P. torta (El Castúo), a flavorful semi-curado and a characterful curado (aged one year). Now a D.O.P. recognized by the EU, Torta del Casar is a raw milk Merino sheep cheese that is also coagulated with wild thistle rennet. Similar in style to the French Vacherin Mont d'Or o Epoisses(both cows' milk cheeses), Torta del Casar can be semi-soft or ripened to the point that it becomes molten and can be scooped out with a piece of crusty country bread. Torta del Casar, which gets its name from its torta-shape (like a Spanish potato omelette, or tortilla), is quite expensive since it takes several sheep (two milkings a day) to get the gallon of milk required just to make a two-pound cheese.
I tasted several cheeses at EXLAJA, photographed some charmingly picturesque young lambs and the purple cardo silvestre flowers growing on the property, then drove into Cáceres, enjoying a superb lunch at Átrio – with Torta del Casar ice cream with membrillo strips and vanilla oil for dessert! After lunch I explored the historic old quarter of Cáceres, then drove north, stopping briefly in the town of Casar, from whence the cheese gets its name, to photograph a wonderful scene – the bell tower of the town church crowned with storks in their nests with a herd of sheep in the foreground. Further north, I stopped briefly in late evening at Guijuelo, a town south of Salamanca filled with Ibérico jamon and embutido processing plants, including those of Joselito, the most sought-after in Spain. I spent the night in Salamanca, a city famous for its historic university, its plateresque architecture and the most beautiful Plaza Mayor in Spain. Taking a temporary respite from cheese and ham sampling, I dined that evening on grilled shrimp and the region's famous tostón, roast suckling pig.
The next day I drove to León, the last stop before continuing into the majestic, but challenging high mountains of the Picos de Europa and the National Park of Cheeses. On the way, I passed through Zamora, where the excellent D.O.P. Zamorano cheese is made from pasteurized milk from churra and castellano sheep. North of Zamora I stopped to visit the ruins of the once magnificent 12th-century Romanesque Cistercian monastery at Granja de Moreruela. Flanking the ruins, standing like soldiers at attention, were thousands of wild thistles, now dried and glowing golden in the rays of the evening sun.
Upon reaching León, I found it in the midst of fiesta, and its restaurants and bars packed. Volunteers worked steadily to create a huge carpet of flowers in front of León's magnificent Gothic cathedral, but even the flower carpet was upstaged by the sight of the church's superb stained glass windows lit from inside and glowing like iridescent jewels against the night sky.
The following morning, I headed north to another majestic cathedral, this time a natural one, the mighty Picos de Europa mountains. I had an appointment with Marino González, President of COASA ~ a group of some 40 artisan producers, including González, who is the prime mover behind promoting artisanal food products from the bounteous Asturian cornucopia. Marino led me to Posado de León, a small village in northeastern León province nestled in a valley beneath awesome mountains, which still had pockets of snow in early July. Here the Alonso brothers make Queso de Valdeón, one of the great blue cheeses of Europe. Made principally with cows milk (sometimes laced with a bit of sheeps and/or goats milk), the cheeses are injected with pencillum mold, aged under humid conditions, then wrapped in sycamore leaves before being sold. Valdeón is a wonderfully smooth and creamy cheese with all the character of a classic blue cheese, without the more aggressive traits of other blue cheeses.
After visiting Valdeón, I followed Marino González through the dramatic 14-kilometer canyon, the Desfiladero de Los Beyos, and up into the hills to visit his family home, where his sister produces the highly regarded artisan cheese, Beyos. A historic cheese that was nearly extinct, this dense, compact, "peasant"-style, cows milk queso has a unique flinty texture and flavor. The firmness at first bite melts into a buttery, creamy, chalky paste, which makes it a cheese par excellence with cider or wine. I sampled the Beyos with Asturian cider that Marino poured from a height into wide-mouthed glasses. Versions of Beyos are also made with goats milk and mixed cow and goats milk.
For two days I stayed in the Cangas de Onís, an important Asturian tourist and market town in the foothills, visiting a number of cheese producers who work with Marino González, sampling Cabrales, Spain's most famous D. O. P. blue cheese, a semi-soft blue (made mostly from raw cows milk) with a strong, spicy flavor, and Gamoneu, one of the few remaining naturally bluing blue cheeses. This is made from raw cows' milk (with some goats or sheeps milk mixed in) and has a creamy, pungent flavor. I watched a Gamoneu producer's wife work the coagulating curds and whey up to her elbows, after which she stoked the apple wood fire that provides the smoky flavor to rows of aging cheese wheels.
At Arenas de Cabrales, I visited Marino González's own artisan cheese plant and the dark, humid caves on the hill where hundreds of Cabrales cheeses were maturing. I also tasted such cheeses as Afuega L'Pitu, Peñamellera and Ovín, but recounting my cheese adventures in this National Park of Cheeses is alone the subject for another article.
As I was driving towards Cantabria, the thought occurred to me to attempt to reach Tresviso, a town hidden at the end of a corkscrew road up in the highest peaks of these mountains, where a powerful D.O.P. blue cheese, Picón Bejes-Tresviso, is made. But the road was too difficult in my rental car, and I soon retraced my route and headed for the Parador de Turismo Gil Blas at Santillana del Mar, a Medieval village near the sea, southwest of Santander. As luck would have it, the selection of cheeses that final night at the parador included several Cantabrian cheeses including a pungent, grey-blue cheese from Tresviso. It reminded me that on my next trip to Spain's National Park of Cheeses, Tresviso will be high on my list of places to visit.
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"My good friend Gerry Dawes, the unbridled Spanish food and wine enthusiast cum expert whose writing, photography, and countless crisscrossings of the peninsula have done the most to introduce Americans—and especially American food professionals—to my country's culinary life." -- Chef-restaurateur-humanitarian José Andrés of José Andrés ThinkFoodGroup, Nobel Peace Prize Nominee and Oscar Presenter 2019
"Trust me everyone, I have traveled with this man, if Gerry Dawes tells you to eat somewhere it's like Bourdain, believe it!!" - - Chef Mark Kiffin, The Compound Restaurant, Canyon Road, Santa Fe, New Mexico.
"Spain wouldn't be as known to Americans without the stories Gerry tells and writes." - - Superstar Catalan Chef Ferran Adrià, elBulli
"But, for Gerry, Spain is more than just the Adriàs and (Juan Mari and Elena) Arzaks. He has connected with all manner of people working at every level and in every corner of Spain. I'm always amazed at this reach. You can step into a restaurant in the smallest town in Spain, and it turns out they know Gerry somehow. I remember one rainy night in Madrid during the 2003 Madrid Fusión congress. I wanted to go to my favorite place for patatas bravas, the ultimate tapa. But Gerry had another place in mind, and I didn't know about it. But Gerry is always right. The potatoes at his place were amazing." - - Chef-restaurateur-humanitarian José Andrés, Nobel Peace Prize Nominee and Oscar Presenter 2019; Chef-partner of Mercado Little Spain at Hudson Yards, New York 2019
"Gerry Dawes loves Spain, and he loves Spanish wines. And the man knows whereof he speaks. The country bestowed upon him its prestigious Premio Nacional de Gastronomia (National Gastronomy Award) in 2003, and here's what James A. Michener said about him in Iberia: SpanishTravels and Reflections: "In his nearly thirty years of wandering the back roads of Spain, Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia … His adventures far exceeded mine in both width and depth … " I first reached out to Dawes when I was planning a culinary journey to Barcelona, Rioja, and the Basque region of Spain, in 2011. I found his website and began reading, and have been learning from him ever since. Then, when I was preparing to stage at Arzak, in 2012, Dawes offered me some sound advice: learn Basque. He is opinionated – "You must decide whether you love wine or carpentry. If you want wood in your wine, suck on a toothpick as you drink your vino." – he lives life with passion, and he respects wine and the men and woman who make it. Here's to Gerry!" - - The Original Drinker: Spanish Wine Master Loves a $15.99 Rosado, Hates Wood and Always Avoids Wine Bars, James Brock, Paper City, papercitymag.com
"Trust me everyone, I have traveled with this man, if Gerry Dawes tells you to eat somewhere it's like Bourdain, believe it!!" - - Chef Mark Kiffin, The Compound Restaurant, Canyon Road, Santa Fe, New Mexico.
"Spain wouldn't be as known to Americans without the stories Gerry tells and writes." - - Superstar Catalan Chef Ferran Adrià, elBulli
"But, for Gerry, Spain is more than just the Adriàs and (Juan Mari and Elena) Arzaks. He has connected with all manner of people working at every level and in every corner of Spain. I'm always amazed at this reach. You can step into a restaurant in the smallest town in Spain, and it turns out they know Gerry somehow. I remember one rainy night in Madrid during the 2003 Madrid Fusión congress. I wanted to go to my favorite place for patatas bravas, the ultimate tapa. But Gerry had another place in mind, and I didn't know about it. But Gerry is always right. The potatoes at his place were amazing." - - Chef-restaurateur-humanitarian José Andrés, Nobel Peace Prize Nominee and Oscar Presenter 2019; Chef-partner of Mercado Little Spain at Hudson Yards, New York 2019
"Gerry Dawes loves Spain, and he loves Spanish wines. And the man knows whereof he speaks. The country bestowed upon him its prestigious Premio Nacional de Gastronomia (National Gastronomy Award) in 2003, and here's what James A. Michener said about him in Iberia: SpanishTravels and Reflections: "In his nearly thirty years of wandering the back roads of Spain, Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia … His adventures far exceeded mine in both width and depth … " I first reached out to Dawes when I was planning a culinary journey to Barcelona, Rioja, and the Basque region of Spain, in 2011. I found his website and began reading, and have been learning from him ever since. Then, when I was preparing to stage at Arzak, in 2012, Dawes offered me some sound advice: learn Basque. He is opinionated – "You must decide whether you love wine or carpentry. If you want wood in your wine, suck on a toothpick as you drink your vino." – he lives life with passion, and he respects wine and the men and woman who make it. Here's to Gerry!" - - The Original Drinker: Spanish Wine Master Loves a $15.99 Rosado, Hates Wood and Always Avoids Wine Bars, James Brock, Paper City, papercitymag.com
Food Arts Silver Spoon Award to Gerry Dawes
Premio Nacional de Gastronomía - - James Beard Foundation Nomination (Best Wine Writing)
Premio Periodistíco Cava
Gerry Dawes's Article Medieval Riches of El Cid's City (About Burgos, Spain)
Front Page, The New York Times Sunday Travel Section
Front Page, The New York Times Sunday Travel Section
About Blog Author Gerry Dawes, Premio Nacional de Gastronomía (National Gastronomy Award)
Gerry Dawes at Marisquería Rafa in Madrid.
Photo by John Sconzo, Docsconz: Musings on Food & Life
Wine, Food, Cultural and Photographic Tours of Spain Organized and Led by Gerry Dawes and Spanish Itinerary Planning
Photo by John Sconzo, Docsconz: Musings on Food & Life
Wine, Food, Cultural and Photographic Tours of Spain Organized and Led by Gerry Dawes and Spanish Itinerary Planning
7 Days, 7 Nights: Beyond Paella, A Video Culinary, Wine & Travel Adventure in Valencia & Alicante with Gerry Dawes & Special Guests
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Con-queso-dores: A Ham & Cheese Adventure in the Conquistador Villages of Western Spain, Castilla y León & The Mountains of Asturias
Posted by Gerry Dawes's Spain at 7:30 PM 0 comments
Labels: Asturias, Balboa, Cabrales, Caceres, conquistadores, Cortes, Extremadura, Iberico ham, Ibores, Leon, Merida, Salamanca, Spanish cheese, Torta de la Serena, Torta del Casar, Trujillo
Remembrances of Times Past: CIA-Worlds of Flavor General Session Flavors of Spain 2006: Espherification Videos with Ferran Adrià & José Andrés
* * * * *Here are two excellent videos in English and in Spanish from the Culinary Institute of America's historic Flavors of Spain Conference in 2006.
Ferran Adrià demonstrates his revolutionary espherification and reverse espherification tecniques and José Andrés translates and embellishes the descriptions.
Ferran Adrià. Photo copyright 2007 by Gerry Dawes.
José Andrés at the CIA-Flavors of Spain 2006. Photo copyright 2006 by Gerry Dawes.
About Gerry Dawes
Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand "Cinéfilos y Gourmets" (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.
". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009.
Mr. Dawes is currently working on a reality television
series on wine, gastronomy, culture and travel in Spain.
Experience Spain With Gerry Dawes: Culinary Trips to Spain & Travel Consulting on Spain
Gerry Dawes can be reached at email@example.com; Alternate e-mail (use only if your e-mail to AOL is rejected): email@example.com
Gerry Dawes can be reached at email@example.com; Alternate e-mail (use only if your e-mail to AOL is rejected): email@example.com
Posted by Gerry Dawes's Spain at 1:29 PM 0 comments
Gerry Dawes: Credits & Biographical Information
Gerry Dawes
Suffern, New York
(914) 414-6982
Credits & Biographical Information
Suffern, New York
(914) 414-6982
Credits & Biographical Information
Gerry Dawes is a New York-based gastronomy, wine and travel writer-photographer who specializes in Spain. He lived in Spain for eight years, has been traveling there for thirty years and visits the country as many as eight times per year. In the past decade, he has made more than sixty extensive food and wine trips to Spain and leads gastronomic and wines tours to Spain.
Gerry Dawes was awarded the prestigious Premio Nacional de Gastronomía Marqués de Busianos 2003 (Spanish National Gastronomy Prize) from the Spanish Academy of Gastronomy for writing, photography, and lectures about Spanish gastronomy and wines and is also the only non-Spaniard to receive the prestigious Premio Cena de Los 11 Vinos, an award created to honor those who have made significant lifetime contribution to enhancing the image and culture of Spanish wines. According to Food Arts magazine, Dawes is known, "for good reasons in wine and periodical circles as Mr. Spain."
The Rosengarten Report says "Gerry Dawes--has emerged as the leading American speaker, consultant, and writer on the subject of Spanish wine. . . suffice to say that everyone from The New York Times to the James Beard Foundation, from 60 Minutes to CNN, has sought Gerry's wisdom on the subject of Spanish wine, food and culture."
Dawes has published hundreds of articles and photographs on Spanish food and wine for numerous publications and he lectures frequently both in the U.S. and in Spain on Spanish gastronomy, wine and culture, often using colorful PowerPoint presentations illustrated with his photographs.
— Finalist, 2001 James Beard Foundation Journalism Awards: Magazine Writing on Spirits, Wine and Beer.
— James Beard Foundation Restaurant Awards Judge (1998 - present)
— Amigo de Madrid (Presented by the Mayor of Madrid.)
— Chairman, 17th Annual James Beard Foundation Auction Dinner, Essex House Hotel, New York, Nov. 16, 2003 The Flavors of Spain Honoring Juan Mari Arzak & Ferran Adriá (Broke all existing records by $100,000.)
Video clip (interview in Spanish): www.icex.es/icex/cda/controller/page/0,2956,35582_39233338_39231713_131324_0,00.html
Audio clips: A radio interview in English with Restaurant Guys.
— Food Arts (Contributing Authority on Spain)
— The Wine News
— Spain Gourmetour (Madrid)
— Santé
— Foods From Spain News
- Wines From Spain News
Articles and/or photographs published in:
— Wine International (Great Britain)
— Decanter
— Food & Wine
— Restauradores (Madrid; Spanish language) - American correspondent
— Stephen Tanzer's International Wine Cellar
— La Prensa del Rioja
— El Diario de La Rioja
— Sobremesa (Madrid, a publication now more than 25 years old)
— Wine Enthusiast
— The New York Times
— Martha Stewart Living
— The Chicago Tribune
— Saveur
— James Beard Foundation Magazine
— Fine Wine Folio
— Playboy (America's Best Restaurants; America's Best Bars)
— The Wine Spectator (photos only).
— Berlitz Travellers Guide to Spain
— Kevin Zraly's Windows on the World Complete Wine Course
— The World of Wine by Frank E. Johnson (45 photographs)
— Pamplona by Ray Mouton (photographs)
Current Articles:
— Santé, Extensive article with tasting notes and photos on a range of wines from around Spain. (Oct., 2006)
— Food Arts, Silver Spoon profile of Spanish gastronomy figure Clara Maria de Amézua. (Oct., 2006)
— Spain Gourmetour (new consumer edition). Travel article on the Ribera del Duero and its wines. 400,000 copies distributed with The New York Times. (Oct., 2006)
— Wine News, 3,000-word article on Ribera del Duero with photographs. (Oct. - Nov., 2006).
— Wines From Spain News, cover story on the wines of Bierzo. (Autumn issue, 2006)
— Foods From Spain News, Gerry's View, (Autumn edition).
— Spain-US Chamber of Commerce magazine, Long article on Cava, gala issue (Oct. 2006)
— Food Arts, 3,000-word article with photographs on Valencian gastronomy. Scheduled for March 2007)
— Spain Gourmetour, 3,000-word article with photographs on Valencian wines pending publication.
Public Speaking Experience
Gerry Dawes has been a featured speaker on Spain, Spanish wines, gastronomy, culture and travel at:
— The Smithsonian Institution
— Macy's De Gustibus
— Executive Wine Seminars, New York
— Tasters Guild International
— International Wine Center
— Boston Wine Expo
— Centro Riojano (Madrid)
— Culinary Institute of America (Greystone & Hyde Park)
— Oldways Preservation & Exchange Trust International Leadership Symposium (Barcelona, at EXPO '92, in Sevilla, and in Madrid)
Conferences, Benefits, Speaking Engagements:
— Conference on Spanish Regional Gastronomy II International Congress on the Mediterranean Diet (Held in Barcelona and Córdoba, Spain; March 1998)
— Culinary Institute of America (Hyde Park, NY) 1998 Winter Dining Series
— The James Beard Foundation's Mediterranean Festival (New York; October, 1999) - A Photographic Tour of Spain's Regional Cuisines & Wines
— First International Symposium on Tempranillo (Logroño, Spain; April, 2000)
— The 10th Annual Santa Fe Wine & Chile Fiesta (Santa Fe, New Mexico; Sept. 2000)
— Texas Hill Country Wine & Food Festival (Austin, Texas; April, 2001) A Culinary Slide Lecture Tour of Spain's Regional Cuisines & Wines
— Fiesta de España, Two Rivers Theater Company benefit, Food & Wine Co-ordinator; Speaker VIP Tasting (Oceanport, NJ; June 2002)
— Guest speaker on Rias Baixas wines, The Great Match, The Regent Wall Street Hotel, NYC (Oct., 2002)
— Guest speaker on Ribero del Duero wines, The Great Match, Scottsdale Culinary Institute, Scottsdale, Arizona (Oct., 2002)
— Guest speaker, Food & Wine Co-ordinator, A Fresh Taste of Spain Dinner, Union Square Cafe (Nov. 2002)
— Faculty Lecturer, Artisanal Cheese Center, classes on Spanish cheeses and wines. (May 2003 - Present).
— Guest speaker on the wines of the Spanish Levante, The Great Match, New York City (Sept., 2003)
— Featured Speaker & Panelist (four seminars on Spanish gastronomy & wines), Worlds of Flavor: Mediterranean Flavors, American Menus--Tasting the Future, Culinary Institute of America, Napa Valley, (November 6-8, 2003)
— Guest Speaker, Celebration of the Gastronomy of Spain Dinner, Rainbow Room,
New York City (Feb. 2004)
— Guest Speaker, A Taste of Spain Dinner, Cindy's Supper Club, Cindy's Backstreet Kitchen, St. Helena, California (June, 2004)
— Guest speaker on the wines of the Spanish Levante, The Great Match Miami, Florida (Oct., 2004)
— Seminar on Spanish Wines & Cheeses, Macy's De Gustibus, New York City (Oct., 2004)
— Guest Speaker on Rare Spanish Wines, Christie's New York Spanish Wine Dinner/Tasting at Aquavit Restaurant, New York City (Dec., 2004)
— Inaugural Speaker on the Wines of Spain & Wines of the Spanish Levante, Encuentro Verema IV, Valencia, Spain (in Spanish). (Feb., 2005)
— Featured Speaker, Menu and Wine Co-ordinator for a series of six dinners on Spanish-related themes during the Salvador Dalí Exhibition, Philadelphia Museum of Art Museum Restaurant, Philadelphia, PA. ( Feb. - May, 2005)
— Featured Panelist on Spanish Cheeses & Wines, More than Manchego, Arbequina and Rioja: Exploring Spanish Denominacion of Origen Cheeses, Olive Oils and Wines, International Association of Culinary Professionals, 27th Annual Conference, Wyndham Anatole Hotel, Dallas, Texas (April, 2005)Demand for seminar required moving it a room with double the capacity.
— Guest Speaker on Valencian culture, gastronomy and wine, at a dinner in honor of Francisco Camps, President of La Generalitat de La Comunitat Valenciana, at Thomas Keller's Per Se Restaurant, New York City (April, 2005) (Talk given in Spanish.)
— Guest speaker, CRDO Ribera del Duero Special Selecion Wine Tasting Tour of the U.S. 2005, eight events in Chicago, Culinary Institute of America-Greystone (Napa Valley), Berkeley, San Francisco and Washington, DC.
— Guest speaker, Worlds of Flavor Conference, Culinary Institute of America-Greystone (Napa Valley). Power Point seminars with own photography on Spanish cheeses and wines and on Spanish regional cuisine and wines made from indigenous grape varities. (November, 2005)
— Panelist (on Petit Verdot in the Iberian Peninsula) with Carlos Falcó (Marqués de Griñon), José Peñin (one of Spain's top wine writers) and Jésus Flores (Author and Master Sommelier), IberWine, Madrid Spain. (Dec., 2005)
— Panelist (on world-wide wine trends), Madrid Fusión 2006 (one of the world's most prestigious gastronomic conferences). Madrid (Jan., 2006)
— Panelist on the future of Spanish cuisine, Congreso de Hosteleria, Valencia, Spain, (March, 2006)— Panelist on Catalan cuisine, Turisme de Barcelona round table on the future of Catalan food, Barcelona (March, 2006)
— Panelist on Marketing Navarra Food and Wine Products in the United States, Camara Navarra, Pamplona (March, 2006)
— Panelist on Palo Cortado, Palacio del Marques de Domecq, Vinoble, Jerez de la Frontera (June, 2006)
— Judge, Concurso de Quesos (Grupo Gourmets National Cheese Competition), Salón Internacional de Gourmets 2004 & 2006, Madrid. (The most prestigious cheese competition in Spain.)
— Holland America Cruise Lines Food & Wine Magazine Enrichment Program (July, 2006): Lectured on the tourist attractions and gastronomy of Cataluña. Power Point presentation on the cheeses and wines of Cataluña, followed by a tasting of six wines and six cheeses.
— Silver Seas Cruise Line Wine Lecture Series (Oct. 3 - 9): Lecture and tasting of Spanish Mediterranean Cheeses and Wines; Lecture on the cuisines and wines of Cadiz, Malaga, Valencia, Barcelona and the Balearic Islands.
— Spains Ten Conference (New York City, Oct. 13, 14, & 15): Emcee & presenter of chefs at a day-long event featuring ten of Spain's greatest chefs and the most important Spanish gastronomic event ever held in New York.
— Commonwealth Club of San Francisco (Oct. 19-30): Led 24 members of the West Coast's most prestigious public forum society on a gastronomic and wine tour of northern Spain (Madrid, Ribera del Duero, Burgos, La Rioja, Bilbao, San Sebastian, Navarra and Barcelona).
— CIA-Greystone, Napa Valley (Nov. 1-4): Five seminars with Power Point presentations on Spanish regional gastronomy, cheeses, wines, etc. at the most important Spanish gastronomy conference ever held in the United States.
General Session I: The Spanish Market Basket: Iconic Elements of Tradition, Exchange, and Invention
A culinary exploration of six foods—olive oil, salt, garlic, tomatoes, peppers, and wine—that have shaped the Spanish table and its contribution to world cooking
Moderator/presenter: José Andrés Presenters/guest chefs and experts: Miguel Palomo, Mª Carmen Velez, Karen MacNeil, Dani García, Gerry Dawes, Enric Canut, Colman Andrews, Rafael Vidal, María José San Román, Llorenç Petràs, Carles Gaig
General Session III: Rice Traditions of Spain: Preserving, Adapting, and Re-imagining
Moderator: Gerry Dawes Presenters: Chefs María Muria Lloret, Carles Gaig, MªCarmen Vélez, and a live feed from our "PaellaCam" with Rafael Vidal in our outdoor rice kitchen
Seminar I B Ecolab Theater
Tasting Valencia: Of Gardens, Groves, and Vineyards
Moderator/presenter: Gerry Dawes Presenters: Chefs María Muria Lloret, MªCarmen Vélez, Rafael Vidal
Seminar V A Phelps Room
Spanish Cheeses, American Menus—and the Wines that Match
Moderator: Gerry Dawes Presenters: Cheese Experts & Authors Max McCalman, Enric Canut
Seminar IV Williams Center for Flavor Discovery
Tasting the Best of Traditional and Modern Spain: A Visual Feast of Markets, Tapas Bars, and Classic (and "Modern Classic") Kitchens
Moderator/presenter: Gerry Dawes Presenter: Chef Jesús Ramiro, Mushroom Expert Llorenç Petràs
— San Antonio New World Wine & Food Festival (Nov. 6-12, 2006; dedicated to Spain ). Resident scholar, Spanish co-ordinator, emcee & guest speaker at gala auction dinner. http://www.nwwff.org/main/whochef.php?uid=31
— Wines of Murcia, Power Point presentation and tasting of the Wines of Murcia at Morrell & Company, followed by a Wines of Murcia dinner speaking engagement at Solera restaurant, New York City. Nov. 20, 2006
Posted by Gerry Dawes's Spain at 8:06 AM 0 comments
The Emerging Wines of Valencia:
by Gerry Dawes copyright2006
(First appeared in Spain Gourmetour magazine [consumer edition, 400,000 copies of which were circulated as an insert in The New York Times in Fall, 2006)
The exotic, once Moorish-dominated Comunitat Valenciana–which encompasses the provinces of Valencia, Alicante and Castellón de la Plana–and its capital, the ancient, but suddenly ultra-modern and rapidly growing Mediterranean port city, Valencia, has long been known for its wild end-of-winter Fiesta called Las Fallas and sunny beaches that have become nirvana for northern Europeans who flock to Valencia like Americans do to Florida. Gastro-nomically, Valencia is known world-wide for paella–in reality a wide variety of rice dishes made with local bomba or senia arroces–and nationally for its, Mediterranean seafood, Valencia oranges and clementines from Castellón, almonds and almond turrón candy from Jijona and dates from the largest date palm forest in Europe in Elche (both in Alicante province). Until recently, except for the large quantities of bulk wines shipped most to northern Europe, the only vinos la Comunitat Valenciana was known for were a strange, but exotic and wonderful vino rancio from Alicante called Fondillón and sweet dessert mistelas made from luscious moscatel grapes from the vineyards of Valencia and Alicante. (see more)
(First appeared in Spain Gourmetour magazine [consumer edition, 400,000 copies of which were circulated as an insert in The New York Times in Fall, 2006)
The exotic, once Moorish-dominated Comunitat Valenciana–which encompasses the provinces of Valencia, Alicante and Castellón de la Plana–and its capital, the ancient, but suddenly ultra-modern and rapidly growing Mediterranean port city, Valencia, has long been known for its wild end-of-winter Fiesta called Las Fallas and sunny beaches that have become nirvana for northern Europeans who flock to Valencia like Americans do to Florida. Gastro-nomically, Valencia is known world-wide for paella–in reality a wide variety of rice dishes made with local bomba or senia arroces–and nationally for its, Mediterranean seafood, Valencia oranges and clementines from Castellón, almonds and almond turrón candy from Jijona and dates from the largest date palm forest in Europe in Elche (both in Alicante province). Until recently, except for the large quantities of bulk wines shipped most to northern Europe, the only vinos la Comunitat Valenciana was known for were a strange, but exotic and wonderful vino rancio from Alicante called Fondillón and sweet dessert mistelas made from luscious moscatel grapes from the vineyards of Valencia and Alicante. (see more)
Posted by Gerry Dawes's Spain at 12:01 AM 0 comments
Labels: Alicante, Bobal, Casta Diva, Emiliano García, Fondillón, Monastrell, Utiel-Requena, Valencia, Valencia wine
Sherry's Image Gets a Makeover
* * * * *
To meet the challenge of making their classical fortified wines attractive to an increasingly younger demographic group that is much more in tune to sexy new age table wines, sherry producers, while almost always quite hospitable and charming to visitors, have had to reconsider the aristocratic, often arrogant image that they projected to the world and wrestle with the significant problem of putting a new face on the stodgy image of their wines. In today's market, classicism seems anachronistic to many consumers, especially with the new wave wine crowd that has emerged in the past decade.
Javier Hidalgo believes that sherry's old-fashioned image was created because the sherry producers have been making wines specifically for export markets and he disagrees with this approach. Hidalgo says, "These sherries are very different from the kind of sherries we drink in Spain. I think we were wrong to export product that were not of the type we consume in Spain."
Photo by Gerry Dawes©2010 / Contact email@example.com
Stephen Olson (aka The Wine Geek), a New York-based wine professional and drinks consultant, who was contracted by the Commercial Office of Spain to promote several high-profile brands and to find ways to make new converts to joys of drinking good sherry, also admits that overcoming sherry's "stodgy" image is a formidable task.
Olson also knows that the chances are slim that Americans will learn to love sherry if they are introduced to it in most American bars and restaurants, the majority of which offer a couple of standard brands in bottle long since opened and kept unrefrigerated behind the bar. Olson says, "Most bartenders don't know what sherry is, have never been taught how sherries sound be served, and they don't have the proper glasses for it."
There are signs though that sherries are not condemned forever to conjure up images of antiquated "dinosaur" wines favored by elitist wine aficionados (duty bound to cover all the classical wine bases) or of cooking sherry consigned to the back of a cupboard and eventually pilfered by puberal grandkids foraging for something naughty to drink or of sweet wines with English names that are drunk on the rocks.
Steve Olson conducts sherry seminars for consumers, but also for sommeliers, chefs, bartendars, and restaurant staffs. He says wine and food professionals quickly become converts once they have been taught about sherries and get a chance to taste them served properly (finos and manzanillas, and some amontillados chilled; palo cortados, olorosos, Pedro Ximénez, creams and dessert sherries cool) in a tulip-shaped sherry glass or small tulip-shaped wine glass. "Many professionals who are served these wines in a good glass become sherry aficionados," Olson says. "If you pour them a fresh manzanilla, fino or amontillado and serve a bite of food with it, they love it."
Olson likes to point to number of success stories in top-end American restaurants. At Ilo in New York, the highly-regarded chef Rick Lakonnen liked sherries so much with some of his dishes that he now offers 8 to 10 sherries by the glass. Joseph Scalice, co-owner and wine director of March, which has been one of Manhattan's top dining establishments for more that a decade, has long been a sherry lover and even has his own selections under the Dios Baco label. Rob Bigelow, the Master Sommelier who runs the wine programs at Il Circo and Le Cirque in Las Vegas, also offers a number of sherries by the glass and sommelier Jorge Liloy of Nuevo Latino restaurant Patria in New York has a list of 25 to 30 sherries by the glass.
Max McCalman—author of The Cheese Table, mâitre fromager at New York's Picholine and Artisanal, and one of America's top cheese gurus—often pairs sherries with some of the 225 cheeses he offers in the two restaurants. "Most dry sherries, because of their crispness, acidity, and pungency are excellent foils for cheeses. Stronger, more assertive, full-flavored palo cortados, olorosos, Pedro Ximénez and creams are fine companions to powerful flavors of aged and blue cheeses."
Olson also points out that dry manzanilla, fino, and amontillado sherries have a particular afinity for seafood dishes, especially shellfish, which is not surprising since they are often the wines of preference with Spain's superb crustaceans, which are some of the best in the world.
Olson also points out that "One of the classic matches for sherries, especially amontillados, is soup." Many restaurants that offer black bean soup either lace it with sherry or offer a glass alongside, but dry sherries are also excellent partners to seafood soups and consommes and the "brown" sherries such as lightly sweetened amontillados and olorosos are perfect foils for thick autumn and winter soups, chowders, etc.
There are signs that a foundation is being laid for turning a new generation on to sherries. The ubiquitous Spanish habit of having tapas with a drink - - call it hors d'ouevres noshing - - is growing in popularity in the United States and tapas bars are popping up like mushrooms. Most, if not all of them, offer a range of sherries by the glass. A recent survey showed that there are now more than fifty Spanish restaurants serving tapas in Manhattan alone. That doesn't include dozens more in the surrounding burroughs and in nearby communties in New Jersey and Connecticut, nor the Latino cuisine restaurants that serve tapas and the scores of non-Spanish restaurants that now offer a selection of small dishes and call them tapas.
One of the most pleasant surprises Steve Olson encountered in finding food matches for sherry is its afinity for Asian food, especially Japanese food. Sushi Samba in New York's Flatiron district matches dry sherries with sushi and sashimi.
Sherry's staid image is getting a makeover.
Posted by Gerry Dawes's Spain at 3:05 PM 0 comments
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text:
Adolf Hitler: The Leaders Series (Dramatized)
Written By: Steven Fuller
Written By: Stephen Thorne and Full Cast
Length:59 min.
Customer Rating :4.17
Retail Price:
Audiobook Summary:Adolf Hitler had no compassion for his fellow man and yet could beguile them individually or in tens of thousands; he was so narcissistic that he could throw a tantrum to get his way if his supposedly iron will was contradicted. His favoured architect, Albert Speer, compared him to a 6-year-old child. This remark provides a valuable insight when considering Hitler's unthinking cruelty and incomparable destructiveness. In this sometimes spine-chilling audio biography, the dark atmosphere of the age is superbly conveyed, with actor Michael Burrell giving a terrifyingly convincing interpretation of the demonic despot. Hitler is played by Michael Burrell, with other parts played by Michael Kilgarrif and Michael Sheard.

subset: commoncrawl


text:
System Information
Win7 x64
Blender Version
All afaik.
Short description of error
I was trying to control a driver by a property of a node within a node setup. Apparently Blender rejects the data path of node properties but I couldn't found anything about such a limitation in the documentation so I suspect something went wrong here.
Other properties do work. For instance I can access all world properties except those stored in the node tree, it's the same for node based materials. I noticed the absolute data path for nodes is different from what is possibly expected by the set ID-type. Following examples are both properties of "World" from a users perspective:
bpy.data.node_groups["Shader Nodetree"].nodes["Mapping.001"].rotation
But the latter one wouldn't work, neither as absolute path nor as relative one (when using "copy data path").
Exact steps for others to reproduce the error
The attached .blend file has two mapping nodes in the world shader, one of them has a driver added that should be controlled by the exact same property of the other mapping node but its data path is rejected.


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- Home
- Phoenix Brighton Parking
- Parking on Tilbury Way, BN2
Parking on Tilbury Way, BN2, BRIGHTON
- Space Details
- Reviews
- Street View
Space Description
One space located on Tilbury Way in BRIGHTON. The space is suitable for vehicles up to the size of a Small - (2 Door). On-site there is Allocated Space.
The space is available 24 hours on all days.
Private driveway on Tilbury Way, 5 minute walk to central Brighton. Available for both daily and monthly rentals.
Small curb to drive up to access the space.
Important notice: The full address of the parking space/garage/car park will be provided following a successful booking
Cindy R.
10th October 2019
This space was perfect for a smart car. Easy to find and quiet street. Only 10mins away from the town centre
Sharon S.
21st May 2019
Booked for the London to Brighton mini run 2019 in our classic mini which is tiny and still struggled to get in the space. You need to go over a little kerb which scraped our exhaust. Cars were parked on the road on the double yellow lines which made it more awquard to get into the space too. Would not use again
Tanya L.
14th May 2019
Didn't end up using as only after booking noticed that the space was for a very small car. I contacted the owner to see if they would be prepared to cancel the booking but got no response
Lorna F.
8th May 2019
The ground was very uneven and wasn't a proper driveway, hence a challenge to park. Also space was on a double yellow line so you have to make sure vehicle is as far in as possible. Although a small space it was better than nothing for the price.
5th May 2019
Someone was already parked there. Tried contacting the owner of the space but she didn't respond. I Will be complaining
Bruce S.
29th April 2019
Great parking, had no problems at all
Simon P.
24th April 2019
I would not recommend this space for anything other than a few motorbikes. A standard car will not fit on without many point turns plus what you can't see in the picture is that the space has a drop off on all 3 sides and therefore you could veer over the edge whilst trying to squeeze your car on. You would also overhang onto the pavement or else you wouldn't be able to get out of your car due to the drop off. I ended up not using this space and having to park in a car park.
Andrew N.
23rd April 2019
Close-ish to town, it's 20 minute walk to city centre rather than 5 as stated in the description and there is a very steep hill. Walking down is fine but getting back up isn't the easiest, especially with shopping! But it was cheap for Brighton and easy to find.
Louisa C.
23rd April 2019
Great thankyou
Edgar M.
21st April 2019
Impossible to park here. Space is ridiculously small and it is actually dangerous to park. I called the space owner about 15 fines and he did not answer my calls. I texted and didn't receive a reply either. I'm really hoping I will get a refund.
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text:
GIS (Geographic Information System) is a system mainly used for important decision making. In this system, geographical information is gained, stored, evaluated and managed and this GIS based data can be used to understand what is happening and what may happen in the geographic space. The system is equipped with certain tools that allow its users to create interactive queries, analyze spatial information gained through photographic images, edit data in maps, and present the results of all these operations. This system mainly consists of digitized information which has many applications in various fields including engineering, planning, management and transport.
Other benefits include:


text:
Here I will present examples primarily using the Statistical Graph procedures in SAS such as PROC SGPLOT, SGPANEL and SGRENDER. If you are not at all familiar with plots and graphs in SAS, go to my Learn SAS Programming section, where I recommend some great introduction learning materials to the Statistical Graphs Procedures. Also, Check out the Getting Started With SGPLOT blog series at Graphically Speaking for a good introduction to the most important of the Statistical Graps Procedures.
Simple SAS Graphs
Here, I present examples of some very basic plots that are easy to create with PROC SGPLOT. Obviously there are tons of options and features that you can use to make your graphs look better and more presentable, but in the examples I will try to limit myself and focus on the very basics.
Histogram with PROC SGPLOT
Bubble Plot With PROC SGPLOT
Line Chart With PROC SGPLOT
Highlow Plot With PROC SGPLOT
In relation to the examples above, see the two blog posts Range Attribute Map in PROC SGPLOT and Discrete Attribute Map in PROC SGPLOT.
Finally, my blog also has a few code examples of graphical and visual analysis in SAS. Go to the Graph category to see them all.


text:
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Really good and thorough course. It moved at a good pace and covered many aspect...more
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LearnDash Bewertungen
von LearnDash4.5 / 5 50 Bewertungen
Bewertet am 3.4.2018
What a Learning Portal/LMS should be.
Verifizierter Rezensent
Kommentare: I used LearnDash to set up a Learning Portal at my prior organization. it allowed me to deploy content to a large user base through the portal, while also allowing me to track our content being used in their xAPI compliant LMS systems and completions of content through our Help system.
Vorteile: Building a learning portal on WordPress is brilliant. The core features of LearnDash in creating courses is great. Good quiz engine and solid features for offering and tracking courses with clear progress indicators. But the true power of LearnDash is that it works with virtually any theme, and expands its utility with the WordPress ecosystem. Aside from solid partner plugins for coursegrids and gradebooks, there are additional tools that really give LearnDash some amazing content features like H5P and tools to embed and track content from leading eLearning tools like Articulate and Adobe. No end in sight.
Nachteile: The most challenging parts of LearnDash are managing WordPress and Plugins. The challenge of adding more and more features with plugins is the administrative maintenance it requires. Users just need to be very clear that unlike using a vendor LMS that you just upload content, they must be prepared to get "under the hood" to maintain the system. This is common with professional WordPress Administration, but learning professionals who just used an LMS may not be clear on the fact that this does require some web administration skills.
Bewertet am 11.4.2018
After months of testing Saas and WordPress LMS plugins, LearnDash came out on top.
Jesus P.
Kommentare: This software is helping us simplify and streamline our ability to deliver online training to students at an affordable cost.
We needed many features that were hard to find in SaaS based LMS solutions and WP plugins. Here's a list of features that pushed us towards LearnDash because it worked with our stack or is helping us upgrade it:
1. Integration with Zapier (allows communication with our Podio CRM hub)
2. Integration with any Shopping cart with One-Click Upsells. We will be migrating to SamCart after 6 years with Nanacast.
3. Ability to "Recycle" LMS content. (i.e. use one lecture in multiple classes)
4. Progress % for classes so students can see their progress.
5. Forum integration for class discussions. We chose BBPress and it works perfectly with it.
6. ActiveCampaign integration for email management. LearnDash included all these features and they work. This was the *only* solution I found after months of testing WP plugins and Saas platforms that met our requirements. So far, setup has gone smooth and updates have not broken anything.
Nachteile: My biggest con is that this is a WP plugin and I'm hesitant to run mission critical software on WordPress. But since all the SaaS LMS' solutions were missing critical features, I decided to give this a shot. In order to gain some peace of mind and find a middle of sorts, I decided to go the extremely safe route with hosting and chose Kinsta since they use the Google Cloud and their pricing structure is reasonable. Plus, having a "staging area" is nice along with their daily backups, crazy speed and Nginx reverse proxy caching.
Bewertet am 13.2.2019
Very grateful to rep , who has delivered exceptional support, by far the best help desk service!
Rose R.
Kommentare: Overall quality of finished workshops is superb, and students express enthusiasm. Originally my designer warned me, "This system is hard to learn, but you'll be pleased with the results. That's true. I do want to give a shout-out to the support team. Rep has given me exceptional tech support, and I can't imagine a more helpful, knowledgeable, kindly guide to the mysteries and complications of LearnDash.
Vorteile: The finished product. My workshops have exactly the components I wish: As many lessons per course as I wish, installing video and audio recordings, quizzes, and forums. Once I learned how to use the software, it leads to a superb product.
Nachteile: Over-designed! On the whole, from my perspective, LearnDash is difficult to learn; an upgrade has resulted in far too many choices. For example, used to be that I could easily upload a FILL IN THE BLANKS quiz. Learning the new method, with upgrade, was far more difficult. Each question takes about 6 extra steps, compared to one step previously. As an educator, I do find it offensive that it's supposed to be desirable to copy quiz parts and, apparently, crank out as many quizzes as possible. Why not make that a plug-in, rather than standard operating procedure for those of us who create quality workshops and prefer to not over-complicate.
Bewertet am 5.6.2019
Fantastic Front End Design
Luis A.
Kommentare: We have a small CellPhone repair shop in Anaheim, CA. But over the years technicians around the world have been watching our youtube channel, to the point that now we teach MicroSoldering online to all our students. LearnDash is helping us with the heavy lifting of putting it together and presenting all the materials to our students on a secuencial matter, pretty awasome piece of software.
Easy to setup, able to re-use different lessons for different courses.
Good constant flow of information and ideas trough their blog.
Fast customer support response.
Nachteile: Not able to create the lessons titles inside the course creation. In my case, I use (Course-Modules-Lessons), I can create the Modules inside the course creation, but the lessons I have to go to lessons and create them outside. (Not a mayor hassle) but would it be very convinient to be able to create them inside the course, only the titles that is. Also, not being able to 'Clone' an existing course with it's modules, lessons and quizes, but with a bit or looking I was able to find a couple of plugins that did the trick.
Bewertet am 13.5.2019
Brilliant product, great support, loads of plugins
Andy S.
Kommentare: I installed Learndash to host and sell online learning videos. I run face to face training mainly and the online courses support that. It has worked well for me and I have been selling courses also for a few months. I have a feedback from at the end of my course and one of the questions is 'how easy is the website and course to navigate?'. 19 people completed the questionnaire last month (the first month), about 20% of users and they 18 scored it 5/5 and 1 4/5. So that says to me that the Learndash user journey and experience is really good. So overall I am really pleased and to be honest its amazing that such tech is available at such a good price.
Vorteile: It is just great value for money - what you get even as standard is really good. Loads of free plugins which are great. And I really like Notes and Private Sessions paid plugins. The support is also very good and genuinely helpful
Nachteile: The only tricky part was working out the plugins needed for user registration, but there is an excellent guide on line. Like with all Wordpress tech theres always a few different options and it takes a while to figure out what is best for you.
Bewertet am 12.3.2019
Highly recommended LMS plugin for WordPress
Rick P.
Kommentare: I discovered how easy it was to create online courses. LearnDash has allowed me to expand my client base.
Vorteile: I'm a WordPress implementer. A couple years ago I was approached by a client who wanted to develop an online course for non-native English speakers to study for their certifications. I'd never developed online courses before so I had to do A LOT of research. For that project, I decided on LifterLMS and I still do most of my online course development with Lifter. I'll go into why in that review, obviously. But LearnDash has certainly come very close to feature parity with Lifter. There are only a few differences in terms of functionality. Lifter's add-on system can be confusing to explain to a client whereas LearnDash is easy to sell. There are some specialized features for teams that are only available on Lifter, however. The smart course creation tool is very very good. If you're worried about how to build a complex course with video and text, don't be. LearnDash makes it easy. But LearnDash IS multisite compatible and Astra Pro, a popular WP theme, provides built-in support. Another bonus is that LearnDash has a free version to get your feet wet, available on the repo.
Nachteile: There's no support for multiple teachers per course. Lifter's frontend student dashboards are nicer.
Bewertet am 24.10.2018
Not quite there yet
Elliott B.
Kommentare: We have been multiple Moodle learning systems and wanted to try this since it seemed easier to setup and use. It was easier, but ultimately took more time because of all the limitations in the system which we had to customize. Many features which are free in Moodle require paid plugins for Learndash and that was frustrating. The structure of the courses is not very intuitive and we had to make a lot of accommodations to work within the confines of the system.
Vorteile: It works with Wordpress so has a familiar layout to those familiar with Wordpress. Visually it looks good to the end user. Open source, so it was fairly easy to modify for our needs.
Nachteile: Seems limited when compared to Moodle and this is more expensive. The structure of the courses is pretty limited, for example you can't require only certain activities to be completed in order for a course to be marked completed, all sub-sections are required for completion. The navigation through the courses/lessons/topics could be improved. There are a lot of clicks to get to the course content and it can be frustrating trying to setup a course where the user can easily progress through from beginning to end. Often we found the user would complete a topic/lesson/quiz and there wasn't a clear path forward for them. We had to make some core customization to make this more user friendly.
Bewertet am 9.3.2018
A premier option for LMS development. Has all of the features you would expect.
Jeremy K.
Vorteile: What is not to like about this? Multi-tier courses, classes, teacher interaction, and a handful of gateways to round out this system. There are really too many features to list, and most of them are rounded really nicely. Customer support is quick and easy to work with, the cost isn't prohibitive as this LMS supports creating large projects, and the features feel like fully-realized and integrated aspects of a complete software, not just bolted on options on a lesser-thought-out plugin.
Nachteile: We ran into a compatibility issue with our event software. It ended up breaking the software, and we had to axe the event system we had put in place because we wanted to use this LMS over others. We also ran into a problem where we couldn't create a class online to register with, and then host the classes offline, manually entering a grade and pass/fail for in-person testing very well. Our specific use-case ended up being the one that this software couldn't handle.
Bewertet am 4.12.2018
Woocommerce and Product Feature not compatible.
Dean S.
Kommentare: Unfortunately you must make an early decision if you wish to use the features of Learndash or create a profitable product. While LearnDash goes to great lengths to showcase their features. Once you attempt to use these outside of their limited sales pathway many will no longer be available to you. Using the features and scalable processes of woocommerce will remove many features that make Learndash at first glimpse and during superficial reviews attractive. Any experienced UX designers will understand that this is a huge issue. Any user will be disappointed if they can purchase a product not available to them. In many countries selling a customer a product not available to them is illegal and will expose you to legal issues. Very limiting for those wishing to make their product available or sale. Purchase with care. Not as seamless presented throughout the presales marketing.
Vorteile: Suitable for small, internal, and experimental projects. Lacks the sophistication to create a large, scalable, and sellable products.
Nachteile: Unfortunately while it is possible to sell courses through woocommerce, doing so will remove the listed features of the learndash product. Most businesses will end up selling through woocommerce to unlock automations and the power of wordpress (ie adding customers to mailchimp, adding the sale to accounting software, directing a customer post sales path etc). Unfortunately once you make a product available for sale through woocommerce many of the listed product features fail. Most notably the course prerequisite feature. Users can purchase any course available in woocommerce regardless of any restriction or settings made in Learndash.
Antwort des Softwareanbieters
von LearnDash an 13.12.2018
We are really sorry that our product didn't meet the specific needs of your unique use-case. We hope that you have found a solution that works for you.
We wanted to address a couple points from this review since it contains misleading information that might confuse others:
- Course prerequisites still work when selling with WooCommerce. Content cannot be viewed until all of the determined conditions are first met.
-Using WooCommerce to sell courses doesn't expose a business to legal issues. If it is preferred that a product in Woo not be displayed until a prerequisite is completed first then this is indeed possible using LearnDash features.
Bewertet am 18.10.2018
Easy to Use but Ugly User Interface
Karen H.
Kommentare: Lately I have been thinking that because I don't use the quizzes, etc. I could have skipped the whole LMS thing and just created pages or posts that link to the next. Luckily LearnDash is not too expensive so now that it is looking nice (thanks to custom coding), I will probably just stick with it.
Vorteile: Working with LearnDash is very easy. It works very similar to the other functions in Wordpress. You create a course, add Lessons and then Topics for each lesson. For example, the course could be about How to Be a Real Estate Investor. In that course, you might have multiple lessons like How to Flip Houses, How to But Rental Property, How to Finance Real Estate, etc. The you add the detailed Topics. For example, How to Flip Houses might have things like How to Find Greta Houses to Flip. How to Fund Your Flip House Projects, How to Manage the Rehab. You get the idea... It's literally copy and paste for text and you add graphics the same way you would to any page or post in Wordpress. Also, you can have quizzes, delay the release of certain content, offer certificates and points for completion, sell your courses, interact with users based on actions they take, set timers for each lesson, set prerequisites for courses, and offer grading and badges. You can also offer the courses in bundles and even create a marketplace similar to Udemy where people can buy your courses. It integrates natively with many membership softwares including Memberium and also with many email providers and CRMS including Infusionsoft. It;s responsive and even works with SCORMs.
Nachteile: Here's what I don't like. It's ugly. The user interface is plain and not very intuitive. You have to buy other add on's so users can do things like take notes, and so that you can begin to have an interface that looks better than native Wordpresss. In other words... ugly. With all the work they put into this software, it is so crazy that they did not spend time on the user experience. It's hard to tell if you're in a Lesson or Topic. It's hard to navigate around the course form Lesson to Less or Topic or Topic to Topic and don't even think about jumping around. The only way to solve these issues is to use precious sidebar real estate for this navigation instead of being able to showcase other offerings. That or your sidebar gets really long. The interface showing which items have been completed and which have not is also ugly. And while you can buy add ons, those are "meh" at best. I finally broke down and hired a developer to tweak the code and make me a nice interface with great navigation, awesome graphics and stats for users in each Lessona nd Topic and so on.
Antwort des Softwareanbieters
von LearnDash an 24.10.2018
Hi Karen, thank you for your review! Regarding the visual components in LearnDash, these are soon to be updated in LearnDash 3.0 - we think you will really like them!
Bewertet am 2.6.2018
A very good WordPress LMS
Ahmed M.
Vorteile: I used LearnDash for WordPress for a few years now. It's well developed, feature rich, and stable plugin that integrates well with any theme. In LD you have a hierarchy of Courses->Lessons->Topics which can be utilized to develop easy to navigate courses. Quizzes are also a good feature. I18n is also great, they provide .pot files to translate to your own language if translation is not readily provided
Nachteile: Pricing model is quite awkward. I can't really find a good enough use case for a 1-site licenses vs pro 5-site license, unless I'm a developer/service provider
Bewertet am 20.3.2019
We switched to Learndash, and as a developer, I LOVE IT.
Verifizierter Rezensent
Kommentare: The two best WordPress LMS plugins are LearnDash and LifterLMS. It was a hard choice between the two. But we chose Learndash because of their easy-to-use API. The major thing missing from LearnDash is that it still does require a developer (or a experienced Wordpress user) to set up. There's no easy way to plug-and-play. I wouldn't be able to hand this off to a Wordpress novice.
Vorteile: LearnDash has plenty of APIs to do all sorts of fancy things. For other LMSes, I had to write a lot of custom code to do what LearnDash does right out of the box. I also love how flexible LearnDash is. There's a lot of plugins that work alongside LearnDash.
Nachteile: There is a learning curve to setting it up. There's a lot of options. I also wish that Learndash does user management in a much more streamline way. Right now, you have to modify every user individually, or build a script to manage users. I also couldn't figure out how to use their ProPanel software.
Bewertet am 14.6.2019
LearnDash - It's a no brainer!
Serko S.
Vorteile: Ease of use, scalability, customizability, support and customer service CAN'T be beaten!
Nachteile: There's a slight learning curve. Nothing too overwhelming!
Bewertet am 11.5.2019
The best online teaching platform
Verifizierter Rezensent
Kommentare: It's the best online teaching platform.
We tried Thinkific and Teachable before we started using LearDash. Nothing compares to LearnDash. If you want to control your content and user experience, LearnDash is the best option.
LearnDash allows you to decide how to present your courses, how to sell it and promote it. It integrates with WooCommerce and plenty of other plugins.
Customer support is responding very fast.
Nachteile: Reporting tools could be better, now we are using a different plugin.
Bewertet am 21.8.2019
Love the support
Christina J.
Kommentare: Untill now I am satisfied
Vorteile: Customer service is very impotent for me, that I don't feel stupid when I ask all my questions and I am very satisfied the the help I got from support so far, I think I have got fast help even with the time difference. I have a lot to learn about LearnDash, but it seams easy to navigate in. I am not an expert but I manage.
Nachteile: I just think that the dokumentation is a bit outdated, it could be better. But again did support help me.
Bewertet am 2.8.2019
Very good option for basic LMS functionality
Nick S.
Vorteile: If you have experience in WordPress, this platform is an incredible bargain and toolset. Most decent LMS options are developed for large organizations, and are priced accordingly (and by seat). For smaller companies or for situations where you don't want to pay per user (Customer facing training, etc.), LearnDash is a good option. It's pretty easy to setup and configure, and there are a bunch of add-ons and extensions that make it pretty powerful.
Nachteile: The only minor issues I have is customization. The simplicity of setup by using WordPress also means that you have a harder time customizing things to exactly what you want. Though, to me (and most of our users/customers) the default setup is typically pretty good anyway.
Bewertet am 1.2.2019
Good course creation plugin for WordPress
Anissa C.
Kommentare: I've used LearnDash a few times for clients who wanted to house courses on their own websites. My own pitfall with LearnDash is that it isn't very user friendly. Also, we still need to add a membership plugin to create memberships if we wanted to set up recurring payments and protect content that wasn't involved with the course. However, LearnDash is customizable enough that we could stay on brand without risk of confusing users.
Vorteile: It allowed me to create courses for my clients right on their websites without needing to use a 3rd party. So everything is housed and branded for them specifically.
Nachteile: It isn't user friendly if you're not tech savvy. There's a lot of room for growth on the design front.
Antwort des Softwareanbieters
von LearnDash an 5.2.2019
Thanks for your review Anissa!
At the time of this review we are currently finishing up LD3. This will greatly improve the templates/design for the front-end, and also make things easier on the back-end for those not as familiar with WordPress. We think you'll really like these improvements! :)
Bewertet am 14.9.2018
Overall good software
Rhondalynn K.
Vorteile: This package is extremely easy to set up and use. Lots of really great features. However, I would recommend getting help if you need to set up buckets and templates.
Nachteile: I found creating and managing the quizzes not very intuitive. Also, no matter what I do, I cannot get the software to push out notifications when students have completed homework. I need to check it daily which is not ideal because it means I have to do a lot of digging to find what is outstanding.
Bewertet am 3.7.2019
Just works
Terje B.
Kommentare: We are running online courses for professionals, slowly going from 100% classroom based to close to 90% online. Some lab-work must still be done on-site.
Vorteile: Having used other educational software earlier where you have to adapt what you want to do to how the software lets you do it, it is both refreshing and extremely rewarding to use a learning platform that tailors to you need, instead of the other way around. Also, the support is excellent!
Nachteile: It can be fiddly to set up a system built on open source where different plugins and software has to be 100 % compatible.
Bewertet am 11.2.2019
We created a training website for our client base with LearnDash
Brad B.
Kommentare: Considering that to get a site built for us it would cost $5,000 annual and we built it ourselves for less that $1,000 and $500 annually.
Vorteile: After watching a quick Youtube video on how to create a Learning Management Site. After that it was pretty simplistic to get started. It worked well and we were able to set up our courses, lessons, and quizzes. Everything was easy to connect and create a good flow for each product and lesson we were wanting to cover.
Nachteile: Some of the notification features didn't really work and we had to get additional plugins to complete the type of automation we were looking for.
Bewertet am 7.2.2018
Best plugin for creating a custom eCourse platform.
Robert P.
Vorteile: I love that LearnDash integrates with other 3rd party plugins and can be customized to meet the needs and objectives of my courses.
Nachteile: Turning in and managing assignments is a bit clunky...no native Google integration. Also, wish there were more question types available for quizzes.
Bewertet am 19.11.2018
We recommend LearnDash to all of our clients
Ross J.
Kommentare: We have lots of clients that are moving into the eLearning space. They typically have a wide range of needs that fall well outside of a "off the shelf" LMS. That's what's so great about LearnDash - our clients that need a simple solution and want to own their data, content, etc... can simply install and go. Our clients that need custom workflows, solutions and design we can layer functionality on top of LearnDash.
Vorteile: Structure in a way that it works well for any scale. We've used it on small, one course projects and projects with dozens of courses with unique workflows and needs. It's a great fit in all situations.
Nachteile: Nothing comes to mind, we've always found a way to make things work.
Bewertet am 10.9.2019
Best WordPress Plugin for Courses!
Anissa C.
Kommentare: I have been using LearnDash for almost 2 years. It is a great plugin for courses and the most recent update has made it even better.
Vorteile: I love the newest 3.0 update! It gives the interface a much better design and aesthetic. This makes it easier to navigate and it helps make LearnDash more user friendly.
Nachteile: It would be awesome if LearnDash came with a template for a user dashboard that we can just input to a page and direct people to.
Bewertet am 24.3.2017
Great Plugin for Private Tutors and Small to Medium Scale Businesses
Namrata G.
Kommentare: We've been working with LearnDash for a while now, and our clients have had great experience with the plugin. The features and extensions available, make it an ideal plugin to get your online training website started. The highlights would have to be the possibility to drip feed content, e-commerce support (through add-ons), TinCan API compliance, and the excellent customer support. LearnDash however lacks advanced quizzing and reporting capabilities that might be expected by enterprise-level businesses. But the plugin feature road-map looks promising.
Vorteile: Support to Drip-feed Content, Ease of Use, TinCan API Compliance, Membership & eCommerce plugin integration, Customer Support
Nachteile: Quizzing Module, Documentation needs improvement
Bewertet am 15.6.2019
After a solid year of finding out what didn't work I discovered LearnDash and things took off!
Michael T.
Kommentare: I've grossed over a million dollars using LearnDash.
Vorteile: It did what I needed 95% of the way I needed it done.
Nachteile: The current version wasn't available 5 years ago. It still had some growing to do.


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At Hands In 4 Youth, EVERY SUMMER COUNTS!
At Hands In 4 Youth, we've learned a very important lesson over our first 95 years: for the children who come to our Camp Vacamas, EVERY SUMMER COUNTS. By clicking the donate link below, in 2019 you'll help more children come to camp for the first time, and more return for another summer that counts.
Hands In 4 Youth provides hundreds of children with the opportunity to attend sleepaway summer camp, combining traditional camp fun with hands-on educational programs. At Camp Vacamas, children as young as 6 begin a journey of learning, personal growth and self-discovery, and as they grow with us, our impact grows with them. Their journeys begin with a scholarship to attend Camp Vacamas, and those scholarships begin with you.
Donate Online Now!
If you'd like to make your contribution by mail, you can send us a check with your contact information. Please make checks payable to: Hands In 4 Youth.
Hands in 4 Youth
256 Macopin Road
West Milford, NJ 07480
You can also make a donation using Paypal here:
Questions about sponsoring a camper or our programs?
Contact Brett Rollins, Director of Development:
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The Bills certainly made it interesting, but the Patriots used a big second half to escape Buffalo with an important divisional win.
Turning Point: This was an incredibly close game until the third quarter, when the Patriots pulled ahead 20-7 thanks to a 43-yard Tom Brady pass to WR Brian Tyms. It was Tyms' first career NFL touchdown.
Key Stat: 23-2 - Tom Brady has lost to the Buffalo Bills twice in his entire NFL career. It's hard to imagine Bills fans being very sad when he eventually hangs up his cleats.
Game MVP: No surprises here - Brady ran the show, going 27/37 with 361 passing yards, 4 TDs and no INTs. It was his second consecutive dominant performance after media reports that he was "in decline".
Missing In Action: Buffalo's running game failed to show up again, with no player rushing for more than 26 yards on the day. Whether it's Fred Jackson, Anthony Dixon or CJ Spiller, SOMEONE needs to step up.
What's Next? The Patriots have a short week before hosting the New York Jets on Thursday night, but given how the Jets have looked lately they won't be too worried. The Bills stay in Buffalo to host Minnesota, who struggled today in a loss to Detroit.Back to the New England Patriots Newsfeed


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Rounding out a fantastic year in style, with a couple of recording sessions next week. The first is an all-acoustic session for Into Light: A Musical Short Film. Looking forward to working with Music Director Anthony Lucca again (Mutt House, Jacques Brel…) on this one. The music is gorgeous, and simply features acoustic guitar, piano, and a string quartet. The other session is a bit of pre-production recording for John Burroughs High School's Pop Show 40. Always love getting to play/hangout with that crew.
And speaking of recording, Oliver Heimach's latest single "Golden Hour" came out last month and has amassed nearly 20,000 streams on Spotify alone! Thrilled to have my playing featured on this track and am really happy with what I played :) It's a Bee Gees-inspired tune with tons of wah-wah and fun, funky guitar parts. Stay tuned for Oliver's next single, "For Your Consideration" (featuring yours truly as well), coming out early next year.
This week features my last scheduled live performances of the year as well. I'll be re-teaming with Trent Mills for another Broadway Sings Disney at the Rockwell Table and Stage in Los Feliz. Trent and I like to spice things up when we do these cabarets, and this week is no different. No spoilers, but it's gonna be another fun, crazy one. And I couldn't get out of the season without doing at least one Christmas performance. This one is super casual, in Jen Oundjian's kitchen, but it'll be with two of my absolute favorite musicians, Rod Castro and Dan Scoville, playing Christams tunes.
Last week at LACHSA for Once On This Island was a blast as well. The students and staff there are all top-notch, and combined with a kick-ass band, we put on a weekend of great shows. Speaking of that show, Everjohn Feliciano, Kyra Selman, and I (under the direction of Jenna Townsend) quietly put out a cover of "Forever Yours" back in October. So quietly, in fact, that I just found out the full version was out. Check out the video on YouTube or embedded below. Happy Holidays and see you all in the New Year!!


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Governor Obiano in a group photograph with the cadets and Anambra State police commissioner Garba Umar
By Sunny A. David, Awka
The Governor of Anambra State Chief Willie Obiano has called for a review of welfare of security operatives by the federal government.
The Governor made the call when he received eleven cadet officers from Anambra State on a courtesy call at the Government House, Amawbia.
The officers recently passed out from the Police Training School, Kano after five years of rigorous training, and came out with honours from different disciplines.
While charging them to be the change in the Police force, Governor Obiano asked them to be ambassadors of the State at their areas of posting.
The Governor who noted that gallantry is important in the force, urged them to work in accordance with police codes.
He expressed happiness at the crop of educated people that are making their way into the force, observed that improved package and welfare will attract more young people.
The State Commissioner of Police, Mr. Garba Umar who led the team, expressed confidence that the young officers will represent the State in a better light, and make it proud at their respective posting destinations.


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'...I, off course, was the odd one out; with curly brunette hair, brown eyes and a less than fair skin. Not being entirely comfortable in the spotlight, I must have dreaded walking into the office for days for fear of being stared at. Then one day a girl turned to me and said "I wish had a hair like yours!", I was puzzled... 'Read More
Here is what I wore to the world's richest day and what earned me a spot in the top 10 Best Hats in 2015's Jaguar Style Stakes.Read More
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Canadian celebrities target election with Artists for Real Climate Action
Canadian actor Jean Yoon is recorded at the AstrLab Studios, volunteering with ARCA (Artists for Real Climate Action) which is a grass roots, non-partisan group of actors, filmmakers, writers, graphic designers, comedians visual artists and broadcasters who have come together to marshal their persuasive powers towards climate actionas being the number one issue in the fall federal election in Toronto on Tuesday, September 17, 2019. THE CANADIAN PRESS/Nathan Denette
Victoria Ahearn, The Canadian Press
Published Monday, September 23, 2019 10:09AM EDT
TORONTO -- For actress Cynthia Dale, the climate crisis has her concerned for her son and future generations of her family.
She worries she may have a grandchild who will never know certain species she's seen in her lifetime, or the salmon run.
For actor R.H. Thomson, it's an issue he's been passionate about since 1971, when he wore a gas mask while walking to class at the National Theatre School of Canada as a symbol to drivers "that what was coming out of the pipes wasn't very good."
The two are among more than 40 celebrities volunteering their time and services to the newly formed Artists for Real Climate Action (ARCA), a grassroots, non-partisan campaign aimed at pushing politicians to make climate change the No. 1 issue of the fall election in Canada.
Through a series of online public service announcements, events and the website www.thisisnotadrill.ca, the group is also encouraging Canadians to let their candidates know that if they don't have a real plan for climate action, they don't have their vote.
"Every year there are species going extinct, and I think: How will I be able to look my grandchild in the face? How can I look at my son and say, 'I didn't do anything,' or 'Oops, I was busy' or 'I didn't know what I could do,"' Dale, who appears in one of the PSAs, said in a recent phone interview.
"I just think it's your responsibility to figure out what you can do and to sound the alarms. And it's not being alarmist. I don't feel like any of us are being alarmist. I think we are actually just reading the writing on the wall."
This election is critical for the planet, said Thomson, who also appears in one of the video spots.
"It's really our last chance," he said.
"It can't be just one more tick box on the set of election issues. It is THE issue, because if we miss this one, we condemn future generations to quite an unhappy place."
In the past year, leading scientists with the United Nations-backed Intergovernmental Panel on Climate Change have issued dire reports warning that drastic measures are needed in the next decade in order to curb catastrophic consequences by 2040.
Sensing an urgent need to take action, actress Liisa Repo-Martell started ARCA in late March when she put out a post on Facebook asking if anyone wanted to make some climate change art before the election.
"I got this crazy response, and two weeks later there were 40 people in my living room, and it's just exploded from there," Repo-Martell said.
"I think people feel really anxious and fearful about the climate future and they are so enthusiastic and excited to find a harness for that energy."
Repo-Martell said ARCA has been an ad-hoc, guerilla-type campaign unfolding on the fly and isn't targeted at any politician or party.
"We have people from every political stripe in our group," she said.
An Indiegogo campaign has been created to pay for promotional costs on social media, but all equipment and production services have been donated.
Artists are participating for free and arranging their own travel and accommodations for the shoots, which have been filmed in everything from homes to backyards and Ontario's Muskoka region.
The growing collection of artists also includes comedians Mary Walsh and Shaun Majumder; environmentalist David Suzuki; filmmaker Atom Egoyan; Barenaked Ladies bassist Jim Creegan; and actors Eric McCormack, Jean Yoon, Sheila McCarthy, Paul Gross, and Eric Peterson.
Repo-Martell said Suzuki, along with singer-songwriter Buffy Sainte-Marie and former politician/diplomat Stephen Lewis, also plan to play one of the ARCA videos on their cross-country climate-change election rally tour.
"We are hoping to inspire Canadians to make as much noise as possible in this election period," said Repo-Martell.
"To write their MPs, to talk to their candidates at the door, to put signs in their windows that say 'I vote for the planet,' to get the message out there to the politicians who are listening that there is an absolute demand for real serious climate action now."
At the same time, ARCA also wants "to be hopeful and encouraging" for those feeling apocalypse fatigue, she added.
"This is just a matter of snapping out of it and getting down to work as opposed to a lot of doom and gloom," Repo-Martell said.
"What we need is broad, systemic change, and that needs to be led by our governments and our laws and regulations.... We can't consume our way or not consume our way out of this problem. We can't recycle our way out of this problem. What we are asking is for, as per the IPCC recommendations, is rapid, unprecedented bold changes in the way we power our economy and we can't do that individually."


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Ep 105 - The Law
Welcome to Shenantics with Skxnky and mcul where they discuss life on the Internet. New episodes are released on Monday morning. On today's episode:
Old MacDonald had a podcast
Advertisements on twitch 2:08
Overwatch League returns 10:52
Fyre Festival 17:53
Kickstarters 26:08
mcul's first court 39:19
Back to Kickstarter 59:43
Food Finish: Make yourself some tea 1:07:49
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Intro song credit: https://soundcloud.com/kubbi/up-in-my-jam-all-of-a-sudden


text: The EFFSC's Inam Kula and Mbali Zondo On Being Women In Politics - thedailyvox.co.za | 3 months ago The newly unveiled Economic Freedom Fighters Student Command (EFFSC) will soon be taking up their positions. FATIMA MOOSA and SHAAZIA EBRAHIM spoke to incoming treasurer-general, Inam Kula and deputy secretary-general, Mbali Zondi, about their plans for the upcoming term. read full story @thedailyvox.co.za