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Cooking School: New York's Eataly
Celebrate Italian cooking at New York's premiere pasta locale
Recipes for This Story
Gnocchi with Aromatic Herb Pesto
Spinach Fettuccine with Chanterelles, Spring Peas, and Prosciutto
Cavatappi al Forno with Sausage-Tomato Sauce
Linguini fra Diavolo with Lobster
Federico Fellini quipped, "Life is a combination of magic and pasta." Surely, the master filmmaker was having a prophetic vision of Eataly, the 40,000-square-foot Italian food emporium cofounded by culinary powerhouses Lidia Bastianich, son Joe Bastianich, Chef Mario Batali, and Oscar Farinetti, who established Eataly's Italian outposts.
Located in the landmark Toy Building in New York City's Flatiron District, Eataly exemplifies the magic of the Italian table with a slate of artisanal producers of pastas, pizzas, breads, salumi, cheeses, beers, and wines. There are also boutique eateries, vegetable purveyors, butchers, and bakers.
Lidia's exclusive domain is La Scuola di Eataly, the School at Eataly, tucked in a corner behind the butcher. Traditional Home's former master chef-there are plenty of other credits to her name: author, Emmy nominee and James Beard Foundation winner, winemaker, restaurateur-made a commitment early in the planning stages to include education on Eataly's menu. Lidia serves as dean of the school and several times a year steps into the role of instructor. I attended a class covering the latter half of Fellini's equation: spring pastas.
La Scuola's intimate space accommodates 20 students. Classes, averaging $125, occur almost daily and are taught by staff experts and guest chefs, as well as Lidia and Chef Batali. Topics range from wine-tastings to regional culinary tours.
We are seated at small marble-top tables facing a demonstration kitchen made cozy with a wall of kitchen supplies. "While the school is small," Lidia explains, "it has enormous impact. It encourages people to shop for the recipes they've learned and re-create them at home."
Assisted by Alex Pilas, Eataly's executive chef, Lidia starts class by explaining how the shape and texture of different pastas contribute to a successful dish and the distinction between fresh and dried varieties. (Don't despair if you prefer to open a box.)
"Dried pasta should be uniform in color," Lidia says. "A rough, floury texture is best for grabbing the sauce. Fresh pasta should be soft and porous so it takes on the sauce and is well-coated."
Lidia illustrates the point by demonstrating how to make gnocchi (small potato dumplings). Rolling the small balls of dough off the tines of a fork to create the gnocchi takes practice; Lidia patiently directs students in the technique.
When the gnocchi have finished cooking, they are drained and tossed with an aromatic spring pesto of fresh basil, flat-leaf parsley, mint, and sage.
Eataly wine director Dan Amatuzzi steps up to pair a lovely Chardonnay-Sauvignon Blanc-Picolit blend from the Friuli region with the gnocchi. (Most classes include wine pairings.) "With Italian foods, the weight of the food dictates the weight of the wine," Dan explains.
Other class recipes include a luxurious, spicy Lobster Fra Diavolo and an impressive Cavatappi al Forno, a casserole of epic proportions packed with sweet Italian sausage, three cheeses, and Italian plum tomatoes. "These sexy little tomatoes yield a rich, fruity sauce," Lidia says. "They are thin- skinned with lots of pulp and few seeds."
To prepare spinach fettuccine with chanterelles, spring peas, and prosciutto we make long strands of fettuccine from scratch. "Italians never break their pasta," Lidia says. As she serves the pasta, Lidia makes a perfectly curled nest in the center of the plate.
"Everyone wants to know how to do that," she says. "It's simple: Turn the plate."
Dan pours a wine with each recipe, including unexpected combinations such as a Rosato with the lobster. It's magic and pasta. Somewhere, Fellini is smiling.
Photography: Bill Bettencort
"Texture is so important when making pasta," Lidia says. "Think about taking raw silk and making it into a skein. It takes a little tender, loving care."
How to Make Gnocchi
1. Peel and rice cooked potatoes as soon as you can handle them for fluffy gnocchi.
2. Cool the potatoes completely before incorporating the egg and spice mixure.
3. Add enough flour to form a firm but moist dough. Keep your hands well-floured.
4. Roll the dough into six ropes, using palms and outstretched fingers of both hands.
5. Using the tip of your thumb and the tines of a fork, form the small dumplings
6. Return water to boil after adding gnocchi. Cooked gnocchi will float to top of pot.
Pignoli (pine nuts)
"I am picky about my pignoli," Lidia says. I used to harvest them from pinecones that fell behind my grandmother's house. Pignoli bring aroma and creaminess to pesto, like melted butter. They must be super-fresh."
Dried Oregano
"Dried oregano on a branch is stronger than fresh. I use oregano from Sicily or Greece. To use it, hold the branches over the pot and roll it between your palms."
Grana Padano Cheese
"Grana Padano adds layers of flavor and texture--it gives the dish a crunchiness and fresh milky complexity. One can taste the flowers from the pasture."
Penne Rigate
"Shape determines a cooked pasta's vibrancy and longevity. Penne rigate has the resiliency for baking, for those times I am not sure when my guests will arrive and the pasta might have to wait for them."
Check out class schedules and registration information at eataly.com or call 212/539-0204. Eataly is located at 200 Fifth Avenue in New York City. The market is open from 10 a.m to 11 p.m. every day.
Gnocchi with Aromatic Herb Pesto
- 1 recipe Aromatic Herb Pesto (recipe follows)
- 4 large unpeeled Idaho potatoes (about 2-1/4 pounds), washed
- 6 quarts salted water
- 2 eggs
- 1 teaspoon salt
- Pinch ground nutmeg
- Dash freshly ground white pepper
- 3 cups unbleached all-purpose flour
- 5 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 1/2 cup freshly grated Grana Padano cheese
Prepare Aromatic Herb Pesto; set aside. To make gnocchi, place potatoes in Dutch oven with enough cold water to cover by at least 3 fingers. Bring to boil. Reduce heat; simmer 40 minutes or until tender. Drain; let potatoes stand until cool enough to handle. The hotter the potatoes are when you peel and rice them, the fluffier the riced potatoes will be.
Peel potatoes and put though ricer. Spread out in thin layer on cool, preferably marble, floured work surface to expose as much of their surface as possible to the air. While potatoes are cooling, bring 6 quarts salted water to boil in 8-quart pot over high heat.
Gather cold riced potatoes into loose mound with well in center. In small bowl, beat eggs, 1 teaspoon salt, nutmeg, and white pepper together until blended. Pour egg mixture into well. With floured hands, work potatoes and eggs together, gradually adding as much flour as necessary to form firm but moist dough. Stop frequently to scrape work surface and reincorporate dough into main mixture. Forming dough should take no longer than 10 minutes. (The longer the dough is worked, the more flour it will require and the heavier the dough-and the finished gnocchi-will be.) As you work, dust dough, hands, and work surface lightly with flour as soon as dough begins to feel sticky.
Out dough into six equal portions. Using outstretched fingers and palms of both hands, roll each piece of dough into rope about 1/2-inch thick. Cut rope crosswise into 1/2-inch pieces. Sprinkle pieces with flour, then roll each piece between palms into rough ball. Re-flour hands as necessary to prevent sticking. Hold a fork at an angle to your work surface. Dip tip of thumb in flour. With tip of thumb, press a dough ball lightly but firmly against tines of fork while, at the same time, rolling it downward along tines. Dough will wrap around tip of thumb, forming a dumpling with a deep indentation on one side and a ridged surface on the other. Set gnocchi on baking sheet lined with clean, lightly floured kitchen towel. Repeat with remaining 5 pieces of dough.
At this point you can either freeze gnocchi or add it to boiling water. Cook until gnocchi are floating, indicating they are completely cooked. Reserve 1/2 cup of gnocchi cooking water; drain gnocchi.
In 12-inch skillet, bring butter and reserved cooking water to boil over medium heat. Add gnocchi; toss to coat. Remove from heat; add Aromatic Herb Pesto. Season with salt and pepper to taste. Toss gently with wooden spoon. Stir in 1/2 cup Grana Padano cheese. Transfer gnocchi to platter; serve immediately. Makes 6 servings.
Aromatic Herb Pesto:
In mortar, place pinch of coarse sea salt and five basil leaves. Crush with pestle. Add, a few at a time, about 25 fresh basil leaves, 1/2 cup parsley, 8 mint and 2 sage leaves, and 2 garlic cloves, crushing after each addition and pounding until mixture becomes a paste. Add 3 tablespoons toasted pine nuts; work into paste. Add 2 tablespoons shredded Grana Padano cheese. Slowly pour in 1/2 cup extra-virgin olive oil. Work all into creamy consistency. (If using blender, add salt, basil, parsley, mint, sage, and garlic to blender. Cover; blend to make paste. Add pine nuts. With motor running, slowly pour half the olive oil through opening in lid. Add Grana Padano cheese and remaining olive oil. Cover; blend until mixture becomes creamy paste.) You can also spread pesto on grilled Italian bread or use it as a condiment for beef and chicken.
Fresh Spinach Fettuccine With Chanterelles, Spring Peas, and Prosciutto
The fresh fettuccine needs to be started at least one day in advance of preparing this recipe. The pasta can be made up to one week ahead and frozen, then defrosted before preparation.
- 1 recipe Fresh Spinach Fettuccine (recipe follows) or 12 ounces dried spinach fettuccine (about 6 cups cooked)
- 1 cup shelled fresh peas or frozen peas, thawed and drained
- 1 pound fresh chanterelle, porcini or other mixed mushrooms
- 5 tablespoons extra-virgin olive oil
- 3 cloves garlic, peeled
- 2 ounces thinly sliced prosciutto such as prosciutto di Parma or prosciutto di San Daniele
- 4 fresh sage leaves
- Salt and freshly ground black pepper
- 2 cups canned Italian plum tomatoes (preferably San Marzano), seeded and crushed, with their liquid
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- 1/2 cup freshly grated Grana Padano cheese (buy a 2-ounce block)
Prepare Fresh Spinach Fettuccine. To make sauce, if using fresh peas, parboil them in small saucepan of boiling salted water until softened, 3 to 5 minutes. Drain: set aside.
Trim tough ends and wilted spots from mushrooms. Wipe clean with damp paper towel. Thinly slice; set aside.
Heat olive oil in large skillet over medium heat. Press garlic cloves with flat side of knife; add to skillet. Add prosciutto and sage leaves. Cook, stirring, until garlic is lightly browned, about 4 minutes. Stir in mushrooms; season lightly with salt and pepper. Cook, stirring, until mushrooms are lightly browned and wilted, about 7 minutes. Pour in tomatoes, season again lightly with salt and pepper. Bring sauce to a boil. Lower heat so sauce is at a lively simmer; cook 5 minutes. Stir in peas and chopped parsley; cook until peas are tender, about 3 minutes.
While the sauce is simmering, bring pot of salted water to boil. When sauce is done, stir fettuccine into boiling water. Return to boil, stirring frequently. Cook pasta, semi-covered, stirring occasionally, until done, about 5 minutes.
Drain pasta well; return to pot and pour in about three-quarters of sauce. Bring sauce and pasta to boil, tossing to coat pasta with sauce. Check seasoning, adding salt and pepper if necessary. Remove pot from heat; stir in cheese. Transfer pasta to warm platter, top with remaining sauce. Serve immediately. Makes 6 servings.
Fresh Spinach Fettuccine:
- 1 10-ounce box frozen chopped spinach or 10 ounces packaged fresh baby spinach
- 2 cups all-purpose flour plus more for kneading and rolling
- 2 large eggs
- 2 egg yolks
If using frozen spinach, take frozen block out of box, place in colander over bowl and let thaw completely and drain in refrigerator overnight. Squeeze thawed spinach by handfuls to press out as much liquid as possible when ready to make dough.
If using fresh spinach, try to start a day ahead. Wash thoroughly in several changes of cold water. Remove stems; cook 5 minutes or more in large volume of boiling water. Remove spinach from pot; let drain and cool in colander. Squeeze out as much water as possible. If possible, let drain and dry in refrigerator overnight. Squeeze spinach again.
(With either kind of spinach, when you think you've squeezed it enough, squeeze it again, by handfuls, using all your might. The drier the spinach, the better the pasta.)
Crumble spinach into bowl of food processor. Cover; process until paste forms, scraping sides occasionally. Add flour; process with several on/off turns until combined.
Whisk together whole eggs and yolks in bowl or measuring cup with spout. With food processor running, pour in liquid ingredients on top of green flour. Process about 30 seconds, scraping down work bowl and remaining egg mixture. Process another 20 to 30 seconds, until dough has started to come together in ball on blade.
Turn dough onto lightly floured surface; knead briefly until smooth. Wrap in plastic wrap; let rest at room temperature 30 minutes before rolling.
To roll out dough with pasta machine, cut it in six equal pieces. Keeping them lightly floured, roll each piece through pasta-rolling machine at progressively narrower settings into 5-inch-wide sheets (or as wide as your machine allows) and 20- to 24-inches long. Cut long sheets in half crosswise into twelve strips, each about a foot long and 5 inches wide.
To cut fettuccine by hand, one strip at a time, lightly flour one strip and, starting with short end, fold it over in thirds or quarters, creating small rectangle with three or four layers of pasta. With sharp knife, cut cleanly through folded dough crosswise, separating into 1/2-inch-wide pieces. Shake and unfurl cut pieces, opening them into long ribbons. Dust liberally with flour. Gather fettuccine into loose nest and set it on floured tray. Fold and cut all of pasta this way, piling fettuccine in small, floured nests. Leave uncovered to air-dry at room temperature until ready to cook (or freeze nests on tray until solid; pack in airtight sealable freezer bags).
Cavatappi al Forno with Sausage-Tomato Sauce
You will need a large pot for cooking the pasta and a 4-quart rectangular baking dish or oval gratin dish. Note: Sauce should be made in advance and can be refrigerated for a few days or even frozen for a few weeks.
- 1-1/2 pounds sweet Italian sausage
- 1 cup dry white wine, divided
- 2 tablespoons extra-virgin olive oil, plus more for finishing pasta
- 2 cups chopped onion
- 1 large clove garlic, peeled and sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon peperoncino flakes (or to taste)
- 2 (28-ounce) cans Italian plum tomatoes (preferably San Marzano) crushed by hand (6 cups)
- 1 cup water
- 1 branch fresh basil with lots of leaves for cooking and finishing pasta (a single batch), or 1 cup packed basil leaves
- Kosher salt for pasta pot
- 1 pound dried cavatappi or penne pasta
- 1-1/2 cups freshly grated Grana Padano, divided
- 8 leaves of basil, shredded
- 2 tablespoons butter, softened
- 1 (15-ounce) carton ricotta cheese
- 1 pound provola cheese, shredded, divided
- 1/4 cup fine dry bread crumbs
Remove sausage casings and crumble meat into large bowl. Pour 1/2 cup wine over sausage; mix with fingers, breaking up any big clumps so sausage is evenly moistened.
Pour olive oil into 14-inch skillet or Dutch oven and set over medium heat. Stir in onions; cook until they begin to soften, about 5 minutes. Scatter garlic in pan; season with salt and peperoncino. When everything is sizzling, add crumbled sausage and stir together with onions. Pour in remaining 1/2 cup wine. Raise heat a bit, and cook, stirring, as wine cooks away and sausage browns, about 10 minutes.
Pour in undrained tomatoes. Use one cup water to rinse tomato cans and bowl and add to pan. Submerge basil branch in liquid; cover skillet and bring to boil. Set cover ajar; adjust heat to keep sauce bubbling steadily. Cook 1 hour or more, until sauce has developed good flavor and is reduced to consistency you like for dressing pasta (about 8 cups total). Remove and discard basil branch. Reserve 4 cups sauce, or let cool and refrigerate or freeze for later use.
Fill pasta pot with salted water; add at least 1 tablespoon kosher salt. Bring to rolling boil. Stir in cavatappi; cook at boil until al dente (about 4 minutes less than package directions).
Drain pasta well in colander; place in big bowl. Pour in 2 cups sausage-tomato sauce; sprinkle with 1/2 cup Grana Padano and shredded basil. Toss well to dress cavatappi evenly.
Meanwhile, heat oven to 400°F. Brush baking dish with butter. Pour in half of dressed pasta, spreading to fill pan bottom in even layer. Drop ricotta by spoonfuls evenly atop pasta. Scatter half of shredded provola over pasta and ricotta. Spread one cup sausage-tomato sauce on top of cheeses.
Next, arrange remaining pasta in flat, even layer. Spoon 3/4 cup tomato sauce on top. Sprinkle with remaining Grana Padano and provola. Scatter breadcrumbs over all; drizzle last bit of tomato sauce over top.
Tent baking dish with aluminum foil, arching so it doesn't touch crumb topping, and pressing it against sides of dish. Set dish in oven and bake 35 minutes. Remove foil; bake 15 minutes more, until top is nicely browned and crusty. Serve hot! Makes 8 to 10 servings.
Linguini fra Diavolo with Lobster
"Fra Diavolo" indicates a spicy dish. While its roots are Italian, its origin is Italian-American, the delicious hybrid cuisine Italian immigrants created as they settled in the United States.
- 6 large frozen lobster tails
- All-purpose flour
- 1 cup vegetable oil, or as needed
- 8 cloves garlic
- 1/4 cup extra-virgin olive oil
- 2 (35-ounce) cans Italian plum tomatoes (preferably San Marzano) seeded and crushed, with their liquid,
- 16 whole dried peperoncini or diavollilo hot red peppers, or 1 1/2 teaspoons crushed red pepper
- 1 teaspoon dried oregano, preferably Sicilian or Greek, dried on the branch, crumbled
- 2 teaspoons chopped fresh oregano
- 1 pound dried linguini
Thaw lobster tails. In 8-quart pot bring 6 quarts salted water to boil.
Cut lobster tails in half lengthwise. In heavy 12-inch skillet, heat 1 cup vegetable oil over medium heat. Dredge meat side of tails lightly in flour. Add as many of them, cut side down, as will fit comfortably in skillet. Cook until lobster meat is lightly browned, about 5 minutes. Remove from pan. Repeat with remaining lobster tails as necessary.
Press garlic cloves with side of knife. Place in 12-inch skillet; add olive oil. Cook, shaking skillet until garlic is lightly browned, about 3 minutes. Carefully pour in tomatoes; add peppers and dried oregano. Season lightly with salt. Bring to boil; adjust heat to lively simmer. Simmer, uncovered, 15 minutes.
Stir in fresh oregano and tuck lobster tails into sauce. Cook at lively simmer just until lobster meat is cooked through and juicy, about 5 minutes. Keep sauce and lobster warm over very low heat.
Meanwhile, prepare linguini according to package directions. Drain linguini; return to pot. Spoon liquid portion of lobster sauce over pasta, leaving just enough sauce behind in pot to keep lobster pieces moist. Bring sauce and pasta to boil, stirring gently to coat pasta with sauce. Check seasoning, adding salt if necessary.
Divide linguine among 6 pasta bowls. Top each with two lobster tail halves. Spoon some of remaining sauce remaining in pan over each serving. Serve immediately. Makes 6 servings.


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Cardinals Ricky Horton and the story of the 1985 locker room celebration champagne bottle
Many of the great St. Louis Cardinal Legends are in Jupiter, FL January 21-25, 2009 playing against 102 Cardinal fantasy campers at Roger Dean Stadium to benefit Hire Heroes USA. Hire Heroes USA is dedicated to providing job assistance to our wounded and disabled military personnel returning from conflicts overseas.
St. Louis Cardinal Camp coordinator Sara Trask invited me to camp for a meeting with St. Louis Cardinals left-hander Ricky Horton. First, I had a chance to see the Cardinal Legend team play and I spotted pitcher Ken Dayley in right field and also said "Hi" to catcher Mike Matheny. Many former Cardinals participate in camp including Lou Brock (instructor), John Tudor, Mike Lavalliere and Joe Magrane just to name a few.
This is Field of Dreams Cardinal style.
Oh yeah, and while I was waiting for Rick Horton we had to find a glove for Lou Brock so he could play in the afternoon game. Pinch me am I dreaming?
Rick Horton is the St. Louis Cardinals Legends Camp Commissioner and also is one of the Cardinals television color commentators. He arrived in his golf cart by the batting cages where we met for our interview. I shook Rick's hand and told him this was not the first time we had met and that I had something to show him.
Ricky Horton reviews his 1985 Cardinals DYNASTY League Baseball card in the shadow of the 1985 celebration champagne bottle
I had boxed and packed what I was about to show Rick like it was the Ark of the Covenant from Raiders of the lost ark. Rick watched wide-eyed as I unwrapped a champagne bottle from the Cardinals locker room on Saturday October 5, 1985. The Cardinals had just clinched the NL East Pennant in a 7-1 win vs. the Cubs with John Tudor getting the win. On the bottle are the signatures signed in the champagne drenched locker room of John Tudor, Andy Van Slyke, Jack Clark, Joaquin Andujar (#47), Ozzie Smith, Willie McGee (1985 MVP) and Ricky Horton
Rick's reaction was "WOW! This is so cool! We have to show this to John Tudor and the rest of the guys."
Rick's signature was the only one in ink (the rest were from a sharpie that Willie McGee was nice enough to borrow me) and was faded. After our interview, Rick re-signed his signature with a sharpie so this one of a kind piece of Cardinal memorabilia would not forget him.
The champagne was flowing that day in the Cardinal Busch Stadium locker room. I was in the locker room after meeting with Mike Rappaport of the old St. Louis Globe Democrat who wrote a column in which we pre-played the key October 1-3 series vs. the rival New York Mets in a thrilling pennant race that went right down to the wire.
After Willie McGee borrowed me his sharpie, I went locker to locker to congratulate the players and record the moment on the champagne bottle. As I walked out of Busch Stadium with my prize firmly in hand, waiting outside were thousands of fans. I was like Moses parting the red sea of Cardinal fans as they cheered loudly realizing what I had in hand had come from the victorious locker room. What a moment!
Rick was one of the key pitchers out of Whitey Herzog's bullpen for the 1985 Cardinals. The 1985 Cardinals are part of Greatest Teams 1 so everyone pull out your Ricky Horton DYNASTY League Baseball player card or fire up the DYNASTY League Baseball Windows version and load a game with the 1985 Cardinals (maybe vs. the 1986 rival NY Mets?) to view Rick's player card.
"Is my 7/A (-2) pickoff hold rating good?" – Ricky Horton
I handed an uncut sheet of 1985 Cardinal player cards to Rick with the Ricky Horton card in the upper left-hand corner of the sheet. Rick studied his player card and immediately asked if his Pickoff/Hold rating of 7/A (-2) was good?
I explained that the 7 Pickoff rating was excellent on a scale of 1-10 and that the A Hold rating was excellent at preventing runners from attempting to steal and the (-2) reduced the SB success percentage of opposing base stealers.
I then went on to show Rick the Deep Drive Ball park chart distance numbers in feet with the various power ratings, wind and temperature adjustments along with the Ball Park charts of Busch Stadium 2 from both 1966-1969 and 1977-1991.
"I used to play Strat-O-Matic, but DYNASTY League Baseball is much more realistic.", said Rick.
Then we went on for a few questions:
MC: You were especially tough vs. LH batters (.219 BA vs. LH in 1985). Which pitches did you feel were your best pitches vs. LH batters?
RH: "Slider away and fastball in were the pitches that I used most to get LH batters out."
MC: Did you feel that the Cardinals had an advantage over other teams with Whitey Herzog managing?
RH: "Absolutely." "I saw many times how Whitey boxed other Mangers in." "Whitey was an incredible Manager and always was thinking one step ahead."
I followed up by saying that Whitey Herzog has to be in the Hall of Fame as a Manager and Rick agreed that there is no question he has to be in the Hall of Fame.
MC: You were an excellent fielder. Is fielding ability something that you took extra pride in given that the Cardinals were such a great defensive team?
RH: "The bar was set high with the Cardinals." Rick said that there was a team influence and emphasis on defense. Since he was not a power pitcher, fielding was one of the things he focused on.
MC: In 1985 you lead the Cardinal staff with 3 pickoffs pitching only 89 innings.
You had a very good pick off move and ability to hold runners. Were you especially conscious of stopping the running game since it was such a big part of the Cardinal attack?
RH: "When I was in college I would look in the mirror to work on my pickoff move instead of studying for calculus." Whitey Herzog told Rick that since he was not an overpowering pitcher that it was important to do the little things right. Rick mentioned that in 1986 he was voted Best Move in the League by NL Managers.
We ended exchanging contact info and the real prospect of DYNASTY League Baseball becoming a sponsor of St. Louis Cardinals Legends Camp. So stay tuned and hopefully we'll have much more with Ricky Horton and the rest of the Cardinal Legends with their take on DYNASTY League Baseball.

subset: commoncrawl


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text: The Kunsthaus presents Matisse above all as a sculptor: viewing his smaller sculptures alongside the four large reliefs Nu de dos I–IV enables the visitor to trace the natural process whereby organic corporeality increasingly evolves into a large independent physical presence. In the paintings this enhancement of purely artistic means is manifested in an emphasis on the two-dimensionality, colour and ornamental quality of the lines. Out of this creative interplay arises this "harmony parallel to nature" with which modern artists sought to displace mere imitation of nature. Whilst this ability is fully developed in the picture of his daughter Margot, the important earlier still life Buffet et table of 1899 shows this talent unfolding.


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The Ridgecrest Music Enrichment Society will present "USO Live" April 19, 20, 26 and 27 at the White Star Theater at 2600 S. China Lake Blvd. The show starts at 7 p.m., and the doors open at 6:30 p.m.
The Ridgecrest Music Enrichment Society will present "USO Live" April 19, 20, 26 and 27 at the White Star Theater at 2600 S. China Lake Blvd. The show starts at 7 p.m., and the doors open at 6:30 p.m.
Director Kevin Anderson said the show is set during World War II somewhere in the South Pacific, and the audience members will be the troops the cast is performing for.
"We've taken the setting to an island in the South Pacific," he said. "We're a traveling camp show."
He said the Big Band Xpress is joining the 14 cast members.
"That's one of the biggest plusses to the show. It's like two shows in one," Anderson said. "The Big Band Xpress is a fantastic feature."
He said "USO Live" is basically a variety show.
"We have some group numbers. We have choreography," he said. "We also have quite a few solos. We also have some old-fashioned commercial jingles, because we're broadcasting on the radio so to speak."
Anderson said the show also includes a 50/50 drawing, and the tickets being sold are war savings bonds.
"We'll actually do a drawing from those," he said.
He said the show is a fundraiser for the schools.
"All of the proceeds benefit the schools" Anderson said. "Some of the proceeds of the 50/50 drawing will go to the Big Band Xpress, because they have their own scholarships. This is a collaborative effort to keep young people involved in music as much as possible."
He said RMES' mission is to keep music programs in the schools.
"They're so important to the youth," he said. "Kids who are in fine-arts programs are typically the ones who go off to college."
Anderson said "USO Live" is a display of patriotism, as well as appreciation for those who are fighting for us now and who fought for us in the past. He said the show is very family-friendly.
General-admission tickets are $12 and $10 for senior citizens over 55 years old and older, active-duty military and children 12 years and under and $8 for RMES members. Tickets are available at Red Rock Books and at the door. Seating is limited.


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Check out this amazing video that Foundation put together to celebrate 10 years with Corey Duffel. Corey's had one of the gnarliest careers—and he ain't done yet! Check out 10 years of some of the craziest gaps, rails, and more. We've also compiled a massive gallery of Corey's photos in TWS over the years for you to click through below. And that's not all, Corey's sponsors kicked down for an exclusive online Pay Day too!
Take a walk down memory lane with Corey's 20 Questions from 2002, his Pro Spotlight from 2009, and more:
Go to page 2 for Corey's Pay Day and to see Corey get roasted on Skateline!
Corey Duffel Pay Day
To win this massive package from Foundation, Osiris, Pig, Venture, Hoven, Boom, Armourdillo, and Bones, tell us what your favorite trick from Corey's 10 Year video is and why, in the comment boxes below!


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In the framework of the celebrations of the 40th Anniversary of the World Heritage Convention, the Andalusian Institute of Cultural Heritage (IAPH) is organising a round table meeting taking place on 19th March 2012 in Málaga, Spain.
Specialists in the field of cultural heritage, architects, archaeologists, cultural managers, ethnologists, art historians, etc. will discuss the development of cultural policies in Latin America after the adoption of the World Heritage Convention. The round table will reflect upon steps taken by different Latin America countries to recognise their heritage values and specifically the work done by the Regional Project of Cultural Heritage organised by UNESCO and the United Nations Development Programme (UNDP) between 1976 and 1995.


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Over Review:
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[quote]Here is some quoted text.[/quote]
Danbury Metro-North study should be done by year's end
By Brian Lockhart
Updated: 02/24/2009 11:58:38 PM EST
HARTFORD -- Transportation Commissioner Joseph Marie pledged to lawmakers Tuesday a lengthy, federally funded study for improving Metro-North Railroad's Danbury branch will be completed by year's end. "I realize there's been a lot of collective angst with the pace of developments along the branch lines," Marie, who was hired last summer by Republican Gov. M. Jodi Rell, told the legislature's transportation committee. His comments came during a public hearing on a bill, submitted by Sen. Toni Boucher, R-Wilton, that would require the DOT to increase the pace of improving the Danbury line.
Do not disclose, either directly or indirectly, information that is not generally available to the public or is otherwise privileged or confidential. (2007-09-19)
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This giveaway is now closed. The winner was lucky number 8 – Jenni! Congratulations and thank you to all who entered.
Penny is a 9 year old Jack-a-bee which means she is 1/2 jack russell and 1/2 beagle.
On May 1, 2012 Bryan and I adopted Penny from a local shelter called The Potters League here in Portsmouth, RI. We had lived here for two years and would always say "one day we'll stop in to look around", but never did. Well we finally made it in, with no intentions of coming home with a pet (isn't that how it always is?), we were looking for a hedgehog (someday we still hope to have one). We looked at their website first and it said that all they had were puppies and all were adopted, so we figured we were safe. We went in, filled out the paperwork to have them call us if they happen to get a hedgehog in and then asked if we could just look around. The told us about the lay out of the shelter so we headed off to the dog area. Almost all of the stalls had puppies in them, cute as they were they were adopted and we had no intentions of adopting anything, especially a puppy. We made our way to the last little stall and there she was, quite as can be. It was love at first sight.
Let me back up a little bit and give you a little back story…I am not a dog person! Pretty much anyone who knows me well will agree to that statement. However, when I first went to Bryan's house I learned he had a dog…a bit one, but she was amazing. I fell in love with her and we had the pleasure of having her as our house guest two years ago a few months. In April of this year she had to be put down, which was so heart breaking. I felt so bad for Bryan, and his family. Bryan started looking at dogs online and I said, maybe one day when we have a house we can get a dog. But I had some rules – I wanted small…but not one that would fit in a purse. So I attempted to describe my ideal dog. When we say Penny for the first time, I said she is it…she is the perfect size!! She was everything that I had described to him the night before.
After acknowledging to each other that we both really liked her, we asked to take her on a walk. We had her outside for about a half hour, played with her, took a few pictures, and realized that she had no interested in other dogs, was pretty quite, and very well-behaved. She was my kind of dog. Soooo we asked to put a hold on her, made a few phone calls, and picked her up two days later.
She is a complete cuddle bug, loves to be outside, is terrified of loud noises, and a little skittish at times (we think she may have been abused a bit). Penny is amazing and I can't imagine not having her around. She gets so excited to see us when we walk in the door, even if we were only gone for five minutes. She is also an incredibly picky eater!! No lie we tried to give her the food from the shelter, but that was a no go, so we found a great food that she loves and it just so happens to be gluten-free. She also is extremely picky about her treats…she will take a milk bone from you and leave it on her pillow for two or three days and then eat it. We weren't sure if we would ever get her to like treats until Cloud Star came along. She goes crazy, and I mean crazy for these treats. They have a great line of gluten-free treats and when I opened the bag for the first time she was chasing me around to get a treat. I tried to hid the bag from her but she went search for it. She had never done this before so we were completely surprised.
Check out Cloud Star's website for more information about this great company and the people who run it!
I'm a huge fan of these treats because one she loves them, and two they are gluten-free which means they are safe for me to handle and give to her. The lovely people over at Cloud Star have offered a giveaway to one of my readers. For your chance to win just read below how to enter!
Cloud Star Giveaway:
One winner will win either a Prize Pack for a Dog: Two boxes of the oven baked Grain Free Buddy Biscuits dog treats and two bags of the soft & chewy variety, a Wag More Bark Less magnet or a Prize Pack for a Cat: (1) each of the three cat treat varieties.
1) Leave a comment below saying which prize pack you hope to win (mandatory)
2) Like Cloud Star on Facebook
3) Follow Cloud Star on Twitter
4) Like Creative Cooking Gluten Free on Facebook
5) Follow Creative Cooking Gluten Free on Twitter
6) Share this giveaway on twitter (must include @Creatively_GF), Facebook, or Pinterest – be sure to link back to this page and mention Creative Cooking Gluten Free in the post.
This winner will be chosen by random.org and will have 48 hours to respond by e-mail with their mailing information, if a the chosen winner does not respond in the allotted time, a new winner will be chosen.You must leave a separate comment for each entry. Giveaway is open to all who are residing in the contiguous United States.
Giveaway ends at 11:59 pm on Wednesday October 31st.


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ASAP Supply Chain is pleased to inform you that aviation part number 160240-600 is now available and in stock. This part is a manufactured by Raytheon Aircraft. Are you in the market for a quick and competitive quote for part number 160240-600?
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The coming proxy season will center on the votes on companies' executive compensation plans that were mandated by Dodd-Frank. The three years of say-on-pay votes to date have resulted in a significant increase in companies' efforts to reach out to investors to assess their views—and, if possible, influence their votes.
Compensation "tends to be a hot-button issue for management," said Laura Richman, of counsel in the Chicago office of law firm Mayer Brown. "So just the existence of this advisory vote has increased shareholder engagement."
With three years of experience with say-on-pay votes, "companies understand the playbook in terms of doing their shareholder outreach: that they need to do it earlier in the proxy process," said Rajeev Kumar, senior managing director for corporate governance and research at Georgeson, a proxy solicitation and corporate governance consulting company. "They can't wait until [proxy advisers] ISS and Glass Lewis come out with their recommendations and then try to get shareholders not to go along with their recommendations. They need to do outreach far earlier, even before they have filed their proxies."
In fact, most companies' say-on-pay measures sail to victory. According to Georgeson, such proposals averaged 90.3 percent support last year, up from 88.6 percent in 2012, and just 47 companies in the Russell 3000 failed to win majority approval in 2013, versus 51 in 2012.
Richman noted, though, that while a failed vote generally refers to one that garners less than 50 percent approval, ISS interprets approval levels from 50 percent to 70 percent "as a strong indication of shareholder dissatisfaction with the compensation program.
"Just 50 percent doesn't get people all the way to where they want to be," she said.
And winning a high level of approval for its compensation practices one year doesn't mean that a company can rest on its laurels the next year, Richman said. Practices and opinions change, which is why keeping in touch with investors is important. "Companies have to be paying attention to how shareholders are likely to react, which is why you will see engagement throughout the year," she said. "If you have a spring meeting, and over the summer you reach out to investors and see what their thoughts are and take those into account, you'll be able to have an evolving model with this requirement of a vote in mind."
Say-on-Pay Vote Tied to Relative Returns
The intersection of executive pay with the company's performance is seen as a critical element in say-on-pay votes, but Georgeson's research shows that total shareholder return relative to a company's peers is a bigger factor than absolute return, Kumar said. "In fact, many of the companies that had a failed say-on-pay vote had a pretty good absolute stock price performance."
Smaller companies are more likely to fail to win majority support than large companies, he said, attributing that fact to large companies' greater experience with shareholder engagement and greater resources to support outreach.
The number of say-on-pay votes will jump this year, as companies that hold the vote on a triennial basis join those that give investors a vote on pay every year. Georgeson estimates about 20 percent of Russell 3000 companies have triennial votes.
"That just means institutional investors and proxy advisers are going to have less time for engagement on the issue this year," said Richman. Companies should plan accordingly, she said, for example by reaching out to investors earlier.
The proxy proposals put forward by shareholders this year on governance, compensation, environmental, and social topics are expected to be similar to last year's.
"The independent board chair proposal was big last year, and looking at what is pending this year, the independent board chair again is appearing at a lot of companies," Kumar said.
Additional Proxy Proposals
While proxy proposals related to compensation slowed in the first two years of say-on-pay votes, they picked up last year, said Kumar, who's pictured at left. The two most popular were a measure that would prohibit accelerated vesting of options and another aimed at encouraging executive stock retention. "Those two accounted for almost 75 percent of compensation-related shareholder proposals last year," he said. "We should see the same compensation-related proposals show up again."
Proposals on "lobbying and political contributions are big," Richman said. "You probably see more of those at the large-cap companies, but things do filter down to the midcap." She added that some proxy proposals that used to be targeted mostly at large companies, such as those seeking majority voting for directors, are now being proposed at midcap companies.
Kumar cited two new types of proxy proposals he has seen this year. One is related to proxy voting and asks "that companies don't have access to the running tallies of how the proposals are doing so that they can't try to influence the vote outcome," he said. Those proposals follow a furor last year when JPMorgan faced a proposal for an independent chair and a Wall Street lobbying group asked the organization compiling the votes not to disclose running tallies to the sponsor of the proposal.
"The other proposal stems from the SEC's proposed rule relating to CEO pay ratio," Kumar said. "There have been proposals requesting that the company limit executive pay to 99 times or 100 times the median worker [pay]."


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Chain Stone Tassel Arm Band
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Submitted by Steve Jones on
We note with sadness the death on Sunday, November 8 of the distinguished scholar of the romantic period, former Mellon Professor of the Humanities and Professor of English and Comparative Literature at Columbia University, Karl Kroeber. A notice and a separate appreciation appeared yesterday in the Columbia Spectator. Here at Romantic Circles, you can read in its entirety a 2007 special issue of The Wordsworth Circle, "In Honor of Karl Kroeber."
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James A. VaughnFebruary 9, 2003 - November 16, 2003
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This new release is compliant with the latest JPA (Java Persistent API) specifications and includes a solution for zero-downtime schema changes, a Java standards-based analytics framework, and compliance with JBoss Application Server.
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NIWOT — Niwot High School is closed until Monday as the Boulder County Sheriff's Office investigates a threat to blow up the school and the discovery of a "hit list" containing the names of students.
Although a threat that the school was "going to blow on the 11th" was scrawled on a bathroom stall on Monday — and reported to parents and the public Tuesday — the threat escalated Thursday when a threatening note with the names of about 30 students was found, according to a letter that principal Dennis Daly sent to parents Thursday afternoon.
Law enforcement officials are contacting those students' parents to ensure the students' safety, according to the letter.
Niwot High events
So law enforcement can thoroughly investigate the threats against Niwot High School, the school is closed until Monday. All events have been postponed or moved.
Thursday: Niwot Elementary School talent show postponed; Niwot High girls basketball versus Longmont High postponed; Niwot High wrestling versus Greeley Central at Greeley Central, as originally scheduled.
Friday: No school at Niwot High; Niwot High boys basketball versus Longmont High at Longmont High, as originally scheduled; Niwot Elementary School talent show postponed.
Saturday: The Gary Daum Wrestling Invitational, which starts at 9 a.m., has been moved to Frederick High School, 5690 Tipple Parkway, Frederick.
Monday: Regular school schedule resumes.
"You've got to treat it serious," said Boulder County Sheriff's Cmdr. Rick Brough. He declined to comment on whether the investigation had turned up any suspects or how the note was presented.
"I don't want to get into the details of it," he said.
Niwot High student Morgan Schoep said a member of the school's wrestling team found the note in a bathroom.
The note named three wrestlers and other athletes, Schoep said.
The St. Vrain Valley School District is offering a $1,000 reward – up from $500 earlier in the week – for information that leads to the identification of the person responsible for the threat. Information can be submitted to Daly or through the Safe-2-Tell system at 877-542-7233 (SAFE) or online at safe2tell.org.
One student said rumors of the "hit list" started circulating around the school around noon Thursday. By 3 p.m., students had not been told anything officially, but St. Vrain Valley School District spokesman John Poynton acknowledged its discovery to the Times-Call.
Even before officials decided to cancel Friday's classes, students on Thursday were talking about not attending school on Friday.
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Staff writer Pierrette Shields and photographer Greg Lindstrom contributed to this story.
Victoria Camron can be reached at 303-684-5226 or firstname.lastname@example.com.


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