Victoria Fox's Blog, page 105
April 15, 2024
Exit 16 craft beer will be featured at the opening of ilani Rock & Brews
Cheasanee Hetherington / cheasanee@thereflector.com
When Irani Casino and Resort’s new restaurant, Rock & Brews, opens next week, one of its menu items will come from Exit 16, an up-and-coming business in La Center.
The craft brewery’s citrus-flavored beer, Jackpot Juicy, will be available in kegs at the restaurant’s grand opening on April 23. Making its products available to casino visitors is an exciting business development for La Center Microbrewery, which opened in 2021.
Rock & Brews is a national chain brewpub with a concert stage and often serving local craft beer. This restaurant chain was founded in 2010 by Kiss musicians Gene Simmons and Paul Stanley and his business partners.
Exit16 has been working with Irani since 2021, and owners Sam and Trista Gluckler said they look forward to continuing their partnership with the casino and creating more gambling-inspired beers. Ta.
“Even before Irani, casinos and gambling were always part of La Center. We knew beers with names like [Jackpot Juicy] It will appeal to them,” Trista Gluckler said.
Brewed in La Center, Jackpot Juicy and Exit 16’s other craft beers are made with locally sourced ingredients. The brewery’s hops come from farmers in the Yakima Valley, and the grain comes from suppliers in Vancouver. Even Exit 16’s equipment is produced by manufacturers in Washington and Oregon, Sam Gluckler said.
The Glucklers started brewing as a hobby before becoming professional brewmasters. During the COVID-19 pandemic, they purchased commercial brewing equipment and sold their first craft beer kegs in 2021.
“Some of our friends who had just come out of the pandemic were thinking of getting out of the business, and they asked me if I wanted to buy a brewery,” said Sam Gracker. Ta. “The idea was, ‘What should I do when I retire?'”
Shortly after becoming a licensed commercial brewery, Sam and Trista Gluckler joined the Northbank Brewers Alliance to learn more about the industry.
“When we started doing this as more than a hobby, we reached out and joined that group so we could learn from local breweries,” Trista Gluckler said. . “At the time, ilani’s Her Brewfest was a hot topic. They wanted Northbank to have more of a presence.”
At the beer fest that followed, Glacklers set up a booth. The positive reception of their beer by the crowd, as well as the fact that they were local and willing to work with Irani, made the new Rock & Brews partnership possible, Sam Gluckler said. Ta.
Jackpot Juicy is an Indian pale ale with fruity flavors of tangerine and grapefruit. The beer is brewed using a blend of Amarillo, Citra and Mosaic hops, which add an extra citrus aroma, according to Sam Glucker.
Glucker said he is pleased with the positive customer response to his craft beers and plans to continue innovating with new beers.
“I make beer that I like,” Sam Gluckler said. “I’ve been involved in the beer scene enough that I think I have a pretty good idea of what people like. It happens. [that] My flavor profile is for others to enjoy. ”
Rock & Brews opens at noon on Tuesday, April 23rd at the Irani Casino Resort, 1 Cowlitz Way in Ridgefield. Simmons from Kiss is also scheduled to attend the ribbon cutting ceremony. For more information, visit ilaniresort.com/poi/Dining/rock-and-b....
For more information about Glacklers and Exit 16, visit exit 16brewing.com or email exit 16brewing@gmail.com.
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IATSE is ‘cautiously optimistic’ about general negotiations with studios
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IATSE hopes to wrap up region-specific negotiations with studios this week before the guild turns its attention to general contract negotiations.
Only three locals remain to sign a tentative agreement with the Motion Picture and Television Producers Alliance on the issue of artifacts. Locals 44 and 705 are scheduled to begin negotiations on Monday, and Local 884 will likely be the last to begin negotiations later in the week.
Deadline argues that local consultations should take place by the end of this week to give the negotiating committee an extra week to meet before negotiations begin on a basic agreement on April 29.
So far, things are going very well for IATSE, and “we’re sensing momentum that negotiations are going like clockwork in some cases,” a union official told Deadline.
“At this point, there’s a sense that both sides came to negotiate a deal and we’re watching it play out,” the source added.
This year, AMPTP and IATSE agreed to operate on a strategy of “two locals negotiating at the same time at any time” to enable multi-day negotiations in each region. This was driven, at least in part, by the fact that West Coast locals were unable to negotiate on ship-specific issues in 2020 due to the pandemic, and therefore had not addressed many deal points in six years.
Union officials called the extension of time a “positive sign”, noting that there is still plenty of time left for negotiations.
General consultations on basic agreements, together with negotiations on regional standards agreements, make up a large part of the deal and cover issues that affect all member states, such as wage increases, pensions and health insurance premiums, artificial intelligence, job security and retention. included.
Deadline has heard that none of the local residents’ proposals included AI, and the union expects it to be a “point of contention” along with residuals.
Mentioning AI or residuals in the context of labor negotiations would send a shiver down the spine of most people in Hollywood after last year’s double strike, largely due to those very subjects. The Writers Guild of America and SAG-AFTRA both led historic work stoppages that lasted more than 100 days, and while both achieved significant gains on both fronts, the strikes did not come without a cost to the industry as a whole.
No one seems particularly keen on a summer strike as all of Hollywood weathers the current tightening, but bottom-line workers are determined to get their own contracts, and other unions appear to be supporting them. is.
Teamsters Local 399 boss Lindsay Doherty appeared at Sunday’s WGA Awards to signal continued unity among the guilds, which was completely unheard of until last year.
People on the margins have come out in droves to support the writers and actors on the picket lines, and they are now showing the same loyalty in return. Even Jimmy Kimmel praised them at the Oscars ceremony, and Hollywood workers vowed to support them regardless of the outcome of the negotiations.
Currently, neither IATSE nor Basic Crafts has voted to authorize a strike, which is a change from last year, when the WGA had already received authorization and approached the table. However, IATSE has already made it clear that it is not interested in extending the contract beyond its current expiration date of July 31.
Sources told Deadline that IATSE is approaching the consultation session with “cautious optimism” given the developments over the past few weeks.
“AMPTP’s actions so far have been one of understanding the situation and being willing to negotiate,” the official said, highlighting the difference from last year’s negotiations with the WGA and SAG-AFTRA, in which both sides agreed.Right off the bat, there was no movement or ability to find common ground there…I think [the AMPTP has] I learned a lesson from that. ”
Negotiations on the basic agreement are expected to continue until mid-May, at which point IATSE will continue negotiating regional standard agreements covering an additional 23 IATSE locals across the United States.
The Teamsters and the rest of Hollywood Basic Crafts plan to hold negotiations in June, but will soon reconvene with IATSE to address the pension and health care proposals they jointly presented to AMPTP in March. It’s planned.
All contracts are currently scheduled to expire on July 31st.
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Annual Bemidji indoor garage sale and craft show attracts 136 vendors
BEMIDJI — The Sanford Center was filled with treasures Saturday as 136 vendors gathered in the event center’s arena for Bemidji’s annual indoor garage sale and craft show, held in partnership with Bemidji Pioneer and Byline. did.
Attendees check out items for sale at Bemidji’s annual indoor garage sale and craft show on Saturday, April 13, 2024 at the Sanford Center.
Annalize Blatt / Bemidji Pioneer
Started around 2011, Pioneer hosts this event each spring to raise funds for the Newspaper Literacy in Education Program, which promotes the use of newspapers as an educational resource in schools.
The program aims to improve students’ literacy, critical thinking, and civic engagement skills by incorporating newspapers into the classroom curriculum.
To learn more about Education Newspapers or to make a donation, visit nieonline.com/bpioneer.
Attendees check out items for sale at Bemidji’s annual indoor garage sale and craft show on Saturday, April 13, 2024 at the Sanford Center.
Annalize Blatt / Bemidji Pioneer
Attendees check out items for sale at Bemidji’s annual indoor garage sale and craft show on Saturday, April 13, 2024 at the Sanford Center.
Annalize Blatt / Bemidji Pioneer
A total of 136 vendors participated in this year’s Indoor Garage Sale and Craft Show, held on Saturday, April 13, 2024 at the Sanford Center.
Annalize Blatt / Bemidji Pioneer
Attendees check out items for sale at Bemidji’s annual indoor garage sale and craft show on Saturday, April 13, 2024 at the Sanford Center.
Annalize Blatt / Bemidji Pioneer
Attendees roam the booths at Bemidji’s annual indoor garage sale and craft show on Saturday, April 13, 2024 at the Sanford Center.
Annalize Blatt / Bemidji Pioneer
Attendees roam the booths at Bemidji’s annual indoor garage sale and craft show on Saturday, April 13, 2024 at the Sanford Center.
Annalize Blatt / Bemidji Pioneer
Attendees roam the booths at Bemidji’s annual indoor garage sale and craft show on Saturday, April 13, 2024 at the Sanford Center.
Annalize Blatt / Bemidji Pioneer
Attendees purchase jewelry at Bemidji’s annual indoor garage sale and craft show on Saturday, April 13, 2024 at the Sanford Center.
Annalize Blatt / Bemidji Pioneer
Annalize is the Bemidji Pioneer’s editor and photographer. She graduated from Bemidji State University in Mass Communication. Her favorite pastime is exploring the great outdoors and capturing its natural beauty on camera. Contact Annalize at (218) 333-9796, (218) 358-1990 or abraught@bemidjipioneer.com.
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Camp Bread celebrates the craft of bread
Presented by the Bread Bakers Guild of America, Camp Bread offered practical applications for emerging trends in the craft bakery sector, including new products and equipment. Taking place in early March in Providence, Rhode Island, the week-long event featured some of world’s top bakers who celebrated the craft of baking in new and exciting ways.
Keynote presenter Apollonia Poilâne, baker and chief executive officer of Paris, France-based Poilâne, has been described as a “fierce defender of a magical tradition and also a brave innovator for a new era.” The precocious inheritor & leader of Paris’s most iconoclastic and celebrated bread bakery, Apollonia Poilâne stands at the helm of baking tradition that has been chartering new frontiers for three generations and is a singular authority in the world of bread.
After taking charge of the family business at 18 years old following her parents’ accidental death in a helicopter crash while simultaneously completing her undergraduate at Harvard University, she has transformed her grandfather’s “le vrai gout du pain” and her father’s “retro-innovation” with her own “contemporary by tradition” philosophy.
“My grandfather was one of six bakers on a block when he started in 1934,” Poilâne shares. “My grandfather met a following of artisans and craftsmen. The way we bake allows for hand-crafted quality. We now have 24 little workstations making 5,000 loaves a day.”
Poilâne now works with a team of more than 150 men and women in France and the UK accounting for $10 million euros in sales annually. Her breads and baked goods have nourished generations Parisians and tourists and supply neighborhood residents, cafes, bistros, Michelin starred chefs and the French Élysée Palace. She is also the first French, female CEO to be featured on the MasterClass.com online learning platform with her class “Apollonia Poilâne Teaches Bread Baking.”
She pays homage to her heritage in a respectful manner. To this day at her family’s bakery, bread production begins with their original mother dough started in the ‘30s.
Growing up, the family bakery and her mother’s workshop were her playgrounds. Apollonia became an apprentice baker at 16 years old and continuously works to hone her craft. Poilâne’s techniques and philosophy are simple but the execution is masterful. For Apollonia Poilâne, baking is the transmission between each individual baker and their production, the transformation of grain to bread with the aid of fermentation.
“A piece of dough from one batch serves as the starter for the next. Generations of bakers, generations of breads go into that loaf,” Poilâne comments. “Shaping by hand, you almost give a breath to the dough. It does make a difference to the quality of your bread.”
Connections
Josh Johnson of Guittard Chocolate Company. Source: Sosland Publishing Co.
Similar connections of the heritage involved in craft baking, chocolate and pastry were presented by various speakers during the four-day event.
“(As a child) my grandpa showed up at 3 in the morning, and we went to work,” recalls Josh Johnson, an award-winning pastry chef and Camp Bread presenter from Guittard Chocolate Company. “Everything I do today has chocolate in it – not too chocolatey. I try to make things small.”
For instance, he adds cocoa nib craquelin to one of his featured formulas presented at Camp Bread, “to add a little texture to the top of the brioche.”
Sponsors of the advanced professional event were Central Milling, Lesaffre, King Arthur Baking Company, Johnson & Wales University, La Colombe Coffee Roasters, Revent, Retail Bakers of America, National Honey Board, Rondo, Washington Red Raspberry Commission, Guittard, Pleasant Hill Grain, Erika Record, Rational, Lallemand Baking, Artisan Grain Collaborative, JAC, Wire Monkey, Lloyd Pans, New American Stone Mills, and Good Jobs Institute.
Creativity
Another example of pastry excellence and creativity was presented at the “Modern Tarts and Custards” class in which participants prepared European and American-style pastry products, led by Charles Niedermyer II, chef Instructor, Pennsylvania College of Technology
This hands-on pastry class covered the essential techniques of various tart doughs, fillings, and garnishes. Classic flavor profiles were covered, but students also explored modern trends popular with today’s customers. Both sweet and savory applications were featured including whole grain and more nutritious options.
Niedermyer is a baking and confectionery professional with over 25 years’ experience. He’s a Chef Instructor at Pennsylvania College of Technology, teaching baking and pastry arts since 2005. His awards include a 2023 Hook Award by the Retail Confectioners Association, 2018 Bake Magazine Twenty-five top educator, 2017 Top Ten Pastry Chef in America by Dessert Professional Magazine, and he holds several awards from Penn College, including a Distinguished Teaching Award.
Niedermyer’s work extends well beyond the campus classroom. His industry experience includes bakeries, chocolate factories, restaurants, hotels, and dining clubs. He is an invited presenter teaching at educational conferences all over the country. He leads production at the Kentucky Derby each year where they cook and bake for tens of thousands of guests. He is a guest instructor for the Department of Food Science at Penn State, lecturing on baking science and product development each year.
Charles has been featured in numerous industry magazines as both a feature and author, including Pastry Arts Magazine, Bake Magazine, Kettle Talk, and Dessert Professional Magazine.
In addition, at this pastry class, Ciril Hitz brought his expertise as a full-time senior instructor at the College of Food Innovation and Technology at Johnson & Wales University in Providence, where he also teaches workshops at his private baking facility in Rehoboth, Massachusetts (Made by Ciril, LLC).
He is a passionate baker, author, and educator with an international reputation and more than 20 years of professional baking and pastry experience. He is a guest instructor/expert at many national and international culinary events and schools and is an active member of the Bread Bakers Guild of America. He has been featured on the NBC Today Show, The Food Network, The Learning Channel, and Ciao Italia.
Hitz is the author of two books, Baking Artisan Bread and Baking Artisan Pastries and Bread, as well as numerous magazine articles, and is the producer of two DVD series, Bread Art and Better Bread. His baking philosophy embraces both the artistic and technical aspects of bread.
Milling today
Source: Sosland Publishing Co.
Exploring different approaches to milling at Camp Bread were presented during an expert session featuring Nicky Giusto of Central Milling, Jill Brockman-Cummings of Janie’s Mill, and Andrew Heyn of New American Mills. The session was moderated by master baker, Didier Rosada, who shared that “a lot of things can impact flavor characteristics and the baking process. A century-old crop is in constant evolution. It is very important to stay in touch with new capabilities.”
Giusto is a fourth-generation miller and baker who grew up in the world of bread. In 2013, he won the Grand Prize in the Artisan Baking category at the America’s Best Raisin Bread Baking competition. As a member of Bread Bakers Guild Team USA, he competed in the 2016 Coupe duMonde de la Boulangerie in Paris, in the Baguette and World Breads category. He works for Central Milling Company, developing bread programs and teaching bakers of all levels.
“We source grain from Kansas to Canada and Texas and the West,” Giusto shares. “We work with contract growers who grow specifically for us. Working directly with farmers is super important to us.”
Baking, especially bread, became an important part of Jill Brockman-Cummings life after she spent a year abroad in Luxembourg when in high school, and then a semester abroad in France when in college. That was the beginning of her desire to be part of the good food movement. This desire continued when raising her four daughters in the rural Midwest, surrounded by conventional farms spraying agrichemicals. So, when her organic farmer neighbor Harold Wilken drove up one day and asked if she like to be a miller at the organic mill he was thinking of building, she jumped on it.
Together Jill and Harold toured other small stone mills across the country, and eventually built Janie’s Mill where Jill is Mill Manager. In that capacity she runs our certified organic stone-milling operation where they mill dozens of varieties of grains, many of which are grown just a few miles down the road on Janie’s Farm. She has managed all aspects of Janie’s Mill since its inception over 6 years ago, including strategic planning, day-to-day operations, monitoring quality of grains and milled products, developing new products, and working with both online retail and wholesale customers. She also participates in our regional Artisan Grain Collaborative and other groups to create and strengthen the Midwest Regional Grain Chain.
New American Stone Mills is the brainchild of Andrew Heyn, co-owner with his wife, Blair Marvin, of Elmore Mountain Bread in Elmore, Vermont, USA. Andrew began building mills out of necessity. He and Blair wanted to ensure that Elmore Mountain Bread could use fresh-milled, locally sourced grain in all of their loaves. They sought to create bread that connected the land, the farmer, the baker, and the community.
When they couldn’t find a mill that met their standards, Andrew set out on a mission to design and build a better flour mill that would exceed their needs. He spent months researching, reimagining, designing, and building a new breed of stone mill: one that uses locally quarried Vermont granite to grind grain that keeps its nutritional properties and unique flavor of place. The new mill would feature commonly available motors and mechanical parts for ease of maintenance. Today, their mills reflect the insights and expertise we’ve gained from decades of working with stone mills in bakery settings. We use the highest quality materials and processes to create functional and beautiful stone mills.
New American Stone Mills heralds the return of a rich milling and time-honored baking tradition. Their bakery, wood-fired oven, and stone mill at Elmore Mountain Bread have become destinations for like-minded bakers: a working model of how any bakery can source grain locally and mill fresh, nutritious flour onsite to produce healthy, delicious bread.
“Our continuing goal is to build a worldwide community of bakers who use only fresh-milled flour in their products, sourcing grain from local farmers, to deliver the fullest nutrition and flavor to their customers,” the New American Stone Mill founder says.
Beyond hummus
Another key workshop at Camp Bread, “Vegan and Vegetarian Umami Bombs for Your Bakery,” was presented by Solveig Tofte, who is co-owner and head baker at Sun Street Breads, a bakery cafe in Minneapolis, Minnesota. In addition to artisan breads and pastries, Sun Street offers sandwiches for breakfast and lunch and runs a raucous weekly pizza night. Solveig has been on baking competition juries around the world and has served on the board of the Bread Bakers Guild of America for over a decade in many capacities. She is committed to sharing artisan baking techniques through education and believes great things happen when bakers come together.
Deli sandwiches are an incredible way to showcase your breads, and an excellent revenue stream by cross-utilizing ingredients and playing around with new kinds of ferments, she shares. As our customers look toward healthy and environmentally friendly options, adding plant-based options to your grab-and-go case is an excellent idea. This demo showcased accessible and practical elements for vegan and vegetarian sandwiches, featuring bright and bold flavors and contrasting textures for any sandwich application.
Formulas included Lemongrass Tofu Skin, Miso Mushrooms, White Bean Spread, Lime Peanut Vinaigrette, Cashew Cream Spread, and Moxie-Inspired Zhoug.
Yeasted Chocolate Pastry
Source; Sosland Publishing Co.
Chocolate is one of the biggest attractions and expenses to any bakery, so finding versatile and appealing ways to cross-utilize it is part of any effective strategy. Josh Johnson from Guittard presented best practices in working with chocolate in yeasted pastry. He explored the impact of cocoa powder selection and how it varies from melted chocolate in yeast doughs.
He showcased several formulas, including Tarte Tropezienne with a cocoa nib craquelin, whipped ganache, and fluid pecan praline as he gives a modern and upscale twist to German Chocolate Cake; and Bi-color New York Roll- Dual colored laminated dough featuring a cocoa laminated layer, orange marmalade spiked with passion fruit and fruited ganache.
Johnson is the pastry chef of Guittard Chocolate Company, the revered San Francisco Bay Area family-owned chocolate maker, where he brings his celebrated craft, artistry and palate in developing new recipes and ideas with Executive Pastry Chef Donald Wressell.
From Cottage to Brick and Mortar
Turning a passion for baking into a business takes time, money and grit. Bakery owners and aspiring home bakers were invited to find out if a bakery storefront is right for your business, explore various business models and begin to learn how to build a successful retail bakery location in a session from the Retail Bakers of America.
This course covered the pros & cons of a physical bakery location, concept development and bakery planning and design.
Attendees learned to examine spatial planning guidelines, municipal codes, and interior design concepts for bakery operations with guest appeal and functionality.
“Start with measurable, tangible statistics, and calculate you space,” advised Marissa Sertich Velie, the certification & education director with the Retail Bakers of America (RBA). She has worked with the RBA since 2017.
Scott Calvert, owner of Tootie Pie Co. in Austin, Texas, and RBA Board President, shared his business experiences from 30-plus years with his company The Cake Plate, designing and creating Austin’s most extravagant wedding cakes, lavish specialty cakes and ornate petite sweets. His involvement with the RBA and participating in baking trade events feeds his passion to share his knowledge with the industry that he loves.
“I love the RBA. It is all about education,” Calvert shares. “We help people not have to reinvent the wheel.”
Equipment
Attendees of Camp Bread’s “Bakery Equipment Repair and Maintenance” session learned how to best care for your equipment, through preventative maintenance and recognizing common equipment failures, is a critical way for self-advocacy and equipment longevity.
The session covered cleaning schedules, proper equipment usage/training, review manuals, documentation /HR – signed confirmations of training, routine maintenance schedules, and determining and stock critical spare parts.
“What happens when this piece of equipment goes down – what is in your budget for that?” questioned workshop presenter Carl Rinaldi, Erika Record’s parts and service manager. “We try to help the customer know, what are the right questions to ask? We can be your 11th team member. We want to make sure you are not left alone in your time of need.”
The session was led by Rinaldi, Austin Archdeacon, Erika Record’s director of operations, and Randy George, co-owner of Red Hen Baking, based in Middlesex, Vermont,
“We started Red Hen in 1999 and we continue to the present day, making bread that we deliver to most of Vermont and a little bit of New Hampshire,” George shares. These days, half of our business comes from our cafe which serves pastries, sandwiches, soups, salads, bread, and coffee.”
Happy Bakers Bake Better Bread
How can bakers be thoughtful and purposeful as we grow our bakeries? How can we manage our growth without compromising the safety and development of our people or the quality of our products? In this class, Josh Allen of St. Louis-based Companion guided a journey through the shop (mixing to make-up to baking to packaging) and examine steps we can take to increase efficiency and throughput while keeping the things in mind that truly matter.
Allen is the founder of Companion Baking. Born and raised in St. Louis, MO, Allen was immersed in the food and baking industry from an early age. His great-grandfather founded Allen Foods, a well-known broadline food distributor with a large customer base across the Midwest. Allen spent much of his childhood delivering groceries to various foodservice operations, cleaning the freezers and sweeping the trucks for his family’s business.
With a dream of opening a baking facility of his own, Allen returned home to St. Louis in 1993 and leased a small corner of a manufacturing facility operated by his family to create Companion Baking. He started with just six breads in Companion’s production line but gradually expanded the business, partnering with local and regional restaurants and grocery chains to build the customized bread programs Companion has become known for.
“We are a semi-automated bakery. Everything is on wheels and is moved around,” Allen explains. “We have got to keep the train moving every day.”
Today, Companion’s award-winning bread is served in more than 1,000 restaurants, grocery stores, and businesses across the country. Allen credits his success to listening and nimbly adapting to his customers’ wants and needs.
In 2021, Allen created a TEDx Talk titled “Changing our culture by watching our waste” and regularly presents seminars to businesses and trade organizations on culture and sustainability. He also hosts the Baked-In Podcast with Josh Allen which explores insights and values from top leaders across a variety of enterprises.
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Shepherd Band boosters gear up for Saturday’s big craft and vendor show
PAROS HEIGHTS, IL — One of the largest arts, crafts and vendor shows begins Saturday, April 20th. The show, sponsored by the band His Boosters, will be held from 9 a.m. to 3 p.m. at Alan B. Shepherd High School, 13049 S. Ridgeland Ave. , Palos Heights.
More than 100 crafters and vendors will display their work in the gymnasium and cafeteria. Participants are asked to enter the building through the back door at Entrance 12. There is plenty of parking.
This year’s crafters include CHSD Adult Transition students involved in CHSD 218’s amazing High 5 Heights retail store, as well as several returning and new exhibitors.
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You can find crystals, magnetic jewelry, flowers and wreaths, fleece blankets, table runners and placemats, woodwork, food craters, T-shirts, goose clothes, gnomes, artist-made rugs, rosaries, crochet, rocks, and more. Probably. Popular direct selling vendors include Avon, Tupperware, Pampered Chef, Real Time Pain, and Tasteful Simple.
Proceeds from the show will go toward supporting Shepherd’s band program. Check out the exhibitor lineup on April 20th.
craft house 101 wood
Real-time pain relief
crochet wearables
wooden planter/towel
paper craft and cards
embroidery/wallet
dog treats
3D photo
Wooden signs/miscellaneous goods,
Pouch
tissue box cover
rug
candles, smudge sticks
Steel/key chain, tumbler
towel/cup/crochet
flat bottom pretzel, candy art
wallet/market bag,
Banner bookmark/bracelet, key chain, cross stitch
cups, stickers, bookmarks
handmade catholic rosary
biscotti, cake, bread
rock jewelry
Cheesecake, cobbler, lemon cake, apple crisp
extravagant chef/card
kitchen basket
crochet items
statement jewelry
Flower jewelry/accessories
goose clothing and fleece
hand knitted scarf
Dip/T-shirt/BBQ sauce, hot sauce
Spring woodwork glitter tumbler, badge reel
Keychain Clothing/Coffee Cup/Tumbler
nothing bundt cake
natural stone jewelry and ornaments
mouse pad, tumbler, mug
Organic vinegar made with love
magnetic healing jewelry
color street manicure
Tower of crystals, sculptures and spheres
porcelain
Airplane, ship, stock car cans
chocolate coated pretzels
crystal sun catcher, clock
veterans wood decorations
CHSD 218 ATP Student Apparel/Home Goods
special jelly
photograph
Dolls wrapped in string, characters, voodoo
stuffed animals, oven mitts, pillows
blanket
ceramic spoon, tea bag
quilt
infused olive oil
bakery goods
unique handmade jewelry
Swarovski crystal jewelry, cameo, bunny,
Crochet toys, household items, baby blankets
author
baked goods, cookies, small cakes
Book Buddies and Chocolate Covered Pecans
Wreaths, lanterns and table decorations
crochet dolls, pearly beads
elegant and simple
decorated gift boxes
painted rocks, paper flowers, turquoise
Highly fragrant
homemade gnome
doormat
wood and floral door hanger
sensory shaker,
bead keychain, charm
avon products
placemats, table runner pillows, fleece
pink zebra, home fragrance
Garden & Ladies Fashion
wreaths and small flower arrangements
bath bomb, body scrub
Norwex cleaning products
Kigurumi, stuffed animals, soap/lotion, bracelets
pastry
Women’s/children’s clothing, wallets, jewelry, etc.
Gnomes and seasonal crafts
flowers and ruler
Shea butter soap scrub, bath bomb, lip balm
Jewelry, dominoes, knit items
memo cards, paintings, furniture
flower arrangements, succulents
jewelry
Fleece blankets, scarves, beanie babies
hot sauce
Stained glass
Soy candles, melts, air fresheners
seasonal flowers
Rhinestone sweatshirts, T-shirts and accessories
jewelry with charms
clothes and accessories for dolls
beadable items
crochet animals and jewelry
Wreaths, signs, tumblers, mugs
Lila Rose hair flexible, sticks, pins, bands
tupperware
Crochet bonnets, knits, fabrics, rolls
Painted wood and glass deco, seasonal and generational.
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Class of 2024: Hope Olivant discovers artistic expression in many forms – VCU News
dina weinstein
Hope Olivant planned to major in fashion, but her journey at Virginia Commonwealth University School of the Arts took a different look during her freshman year.
Exposure to metal and ceramic workshops and a basic art course inspired the Northern Virginia native to develop new interests, especially jewelry, sculpture, and crafts. In the same year she served as a tour guide for VCUarts, which also gave her many opportunities to imagine her possibilities.
“They have so much equipment,” Olivant said of the metal studio, which also emphasizes creativity and individuality. “You can see all the students’ work, and the fourth graders get to sit on the bench.”
But when the COVID-19 pandemic sent VCU students home, Olivant realized distance learning was not a good fit for her new craft/materials studies major.
“Being a jeweler requires equipment. You need a torch and a bench,” she said. “I didn’t know what was going to happen.”
Olivant took a year off and worked as a nanny for a family, but at the same time she created her own jewelry and developed an entrepreneurial flair.
“That year it was all baroque pearl necklaces and bracelets,” she says. “It’s a very simple design. I just wanted to sell and learn” – and after that gap, she returned to classes with a new appreciation for what VCU could offer. Her sophomore year helped hone her personal style and her technical skills in craft/material research.
“It’s about being a craftsman and an artist, but it’s about being an artist who does things right,” Olivant said of the class, which exposed her to metal as well as glass and clay.
Ollivant’s continued interest in craftsmanship, entrepreneurship, and fashion was sparked during a winter study abroad trip to the University of the Arts London, when he connected with Clementine Bardot, a fashion student at the University of the Arts London. The idea came together when Of Fashion Graduate School included Olivant jewelry. Showcase during London Fashion Week.
Hope Olivant said her coursework at VCU is about “being a craftsman and being a good artist, but being a great artist who does things the right way.” (Thomas Kojcsich, Enterprise Marketing and Communications)
And in February of this year, Olivant enjoyed her first solo exhibition at VCUarts’ on-campus gallery, Anderson. At the show, art in a variety of mediums, styles, and sizes, from jewelry to digitally enhanced posters, collectively told a story.
“It was primarily about connections with family, friends, and partners, and many of the symbols and icons were exaggerated, and the inevitable influence of media and pop culture on human connections, emotions, and culture was exaggerated. ” said Olivant, and the film focuses on animation powerhouse “The Simpsons” and their eccentric family.
“I have a really big family. I have six siblings,” she said. “So I’ve always been very interested in understanding people and making those relationships work. That has had a big impact on my work.”
Beyond the studio, a constant in Olivant’s VCU experience is Ink, a student-run digital alternative magazine focused on art, music, culture and fashion. She initially worked as a stylist, then she served as senior fashion director, and in her junior year she became editor-in-chief, a role she maintained into her senior year.
“This is my favorite thing about going to school here,” Olivant said. “It’s a professional learning experience. There’s nothing like it.” There is nothing else.”
As she nears graduation, Olivant now dreams of working as a professional stylist or in a corporate or magazine fashion environment while continuing to create and sell jewelry and clay art.
“I feel like I found the perfect path for me,” Ollivant said of his VCU journey. “If you look closely, there are a lot of really niche things you can do to get exactly where you want to go. I just worked hard, kept looking for guys, and I found them.”
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Craft Beer Lovers Rejoice – Another Minnesota Brewery
Craft beer has really gotten a lot better in the last few years. Almost everywhere you go, there is a brewery of some kind offering different interpretations of different beers. There are some that I absolutely love, and some that I find difficult. But the great thing is, there’s usually something for everyone who loves beer.
Each brewery has its own take on IPAs, EPAs, sours, seltzers, and everything in between. Some people may like it, and some people may not like it so much. But the bottom line is that you can almost always find something you like.
New breweries are popping up all over Minnesota. It can be fun to make plans to visit each one throughout the year. There are also some promotions that allow you to do that using maps, allowing you to keep track of which ones you’ve tried and which you’ve left to try, all while providing geographic clarity.
A new brewery is scheduled to open this summer. In fact, an old brewery is closing and a new brewery is slated to open in its place.
Lakes & Legends Brewery in Minneapolis’ Loring Park will open as Bullhaven Brewery.
Co-founder Glenn Oslin said he and fellow co-founder Alex Doering completed the acquisition last week.
“We have acquired Lakes & Legends Brewery in downtown Minneapolis. L&L has been a staple in the community for many years, and we are honored and excited to continue to support and leave our mark.”
According to the former Lakes and Legends website, the expected opening date is simply listed as “opening in early summer 2024.” So quickly?
See: The best beers in each stateTo find the best beers in each state and Washington, D.C., Stacker analyzed January 2020 data from BeerAdvocate, a website that collects real-time beer user scores. BeerAdvocate makes its decisions by aggregating consumer ratings from all 50 states and Washington, D.C. and applying a weighted rank to each. Weighted rankings aim to bring beers closer to the list average based on the number of ratings a beer has, and to boost the ranking of lesser-known beers. Only beers with a ranking of at least 10th place are considered. We went a step further and only included beers in the gallery that were user-ranked above his top 100. Keep reading to find out what the best beer is in each of the 50 states and Washington, DC.
Gallery credit: Angela Underwood
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The annual spring craft market returns to Valdese on April 27th
McDowell News Feature
VALDESE — One of Valdese’s most popular events will bloom again on Saturday, April 27th. The community is invited to join the town and browse the wares at the Spring Craft Market, which will be held behind the Old Rock School in Temple Field from 9 a.m. to 4 p.m. Featuring over 80 handmade craft vendors.
This popular event attracts attendees of all ages and interests each year as a variety of vendors showcase their unique flavors. Candles, apparel, jewelry, woodwork, toys, pet accessories, pottery, yard art, home decor, natural bath and body products, and much more. It will be available for purchase. In addition to some new faces attending the event for the first time, many of your favorite vendors will be returning.
Spring craft markets, held just a few weeks after Mother’s Day, are the perfect place to find gifts for mom. Support local artisans and find something truly unique for that special woman in your life. Settlemyre Nursery will also be participating, offering a unique range of plants that are sure to make your home the envy of the neighborhood.
Others are also reading…Local food trucks Digan Dogs and Hot Shot Espresso will be in attendance, and the Piedmont and Western Railroad Museum will host an open house for visitors to see the state’s largest indoor railroad exhibit.
Continuing your day in Valdese, plan to explore downtown and its many locally owned businesses, boutiques, specialty shops, antiques, and delicious food.
For attendees who want an early start to their summer, Old Colony Players will present “Escape to Margaritaville” later in the evening at the Fred B. Cranford Amphitheater from 7:30 p.m. Bring your favorite lawn chair and join the biggest party in town. Tickets can be purchased by calling 828-522-1150 or online at oldcolonyplayers.com.
For more information about Valdese events and the spring/summer event schedule, call Valdese Community Affairs at 828-879-2129 or visit visitvaldese.com.
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April 14, 2024
Fallout 76: How to make ammo
How to make more ammo in Fallout 76 Ammunition materials and where to find them
In a post-apocalyptic world infested with mutants and monsters, bullets are always in demand. No matter how good a gun is in Fallout 76, it’s worthless without ammo, and players will want to do everything they can to make sure they’re stocked with ammo.
Game Rant Video of the Day Scroll to continue with content
Related Fallout 76: Assaultron Locations For players looking to complete the Assaultron Destruction challenge in Fallout 76, here are some spots where you can find enemy robots.
Ammunition will almost always be difficult to obtain, especially if you are using a gun that is in the list of automatic weapons in Fallout 76. If your stockpile is running low, check out our guide on how to craft ammo from scratch.
How to make more ammo in Fallout 76
The first thing you need to do is find or create a Tinker’s Workbench, then find the materials needed to craft ammunition. You get that plan by completing the Second Helpings quest in the main storyline where you learn the basics of survival in the Flatwoods. Tinker’s Workbench contains blueprints for all ammo types in Fallout 76, including energy weapons.
Once you have the plans, you will be able to place the Tinker’s Workbench in your CAMP after collecting the following materials:
Aluminum x8 Gear x5 Oil x7 Screw x4 Spring x4
Agility’s Ammosmith perk increases the yield of crafted ammunition by up to 80%. Combine this with Luck’s Super Duper perk and you have a chance to double his production.
Ammunition materials and where to get them
Most ammunition types require only lead and gunpowder. If you want to produce large quantities of conventional ammunition, you will need to place your CAMP near a good source of lead. Lucky Hole Mine is one of the best lead deposit locations in Fallout 76. If you can deal with surrounding enemies, consider setting up your base here. Please note that in order to use lead ore for crafting, you must first turn it into lead scrap at a chemistry station.
Weight plates at the gym are also a good source of lead, assuming you can carry them all with you. The Charleston Fire Department Gym and Green Country Lodge in Flatwoods are great spots because they both have workbenches nearby.
Gunpowder can be found as junk that randomly appears in the world or from corpses. Super mutants tend to drop large amounts of unrefined gunpowder when killed. Large quantities of unrefined gunpowder can be found at the West Tech Research Center in Savage Divide. If you want to make your own gunpowder, you can make it at the chemistry station using acid and cloth.
Ammunition for energy weapons requires a variety of materials. Some still require lead, but also other materials such as plastic and copper. To get these, you’ll need to scrap junk picked up from all over the world. Be sure to tag these materials in Tinker’s Workbench. This way, a magnifying glass icon will appear next to the name of the item that contains what you need.
fallout 76
Released on November 14, 2018
Creating an engine
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A familiar melody nurtured by great technique
Musical movies require more suspension of disbelief than other movies, as the characters occasionally burst into song or dance. But what if this was really Aomeone’s daily life? Prime Video’s Música explores synesthesia (a neurological condition) through the eyes of Rudy Mancuso, introducing us to a world where sight and sound intertwine in a vivid symphony. With some very impressive craftsmanship and positively distracting builds, Música makes for some interesting watches…. largely!
Director: Rudy Mancuso
Starring: Rudy Mancuso, Camila Mendes, Francesca Reale, Maria Mancuso
Streaming distribution: Prime Video
Música explores the world of synesthesia through the film’s writer, director, and lead actor Rudy Mancuso. Rudy plays himself and the film depicts the challenges of living with this unique condition, including his focus and finding purpose. The story further explores Rudy’s complicated relationships as he juggles his relationship with his mother, Maria Mancuso, and romantic entanglements with two women, Hayley (Francesca Reale) and Isabella (Camila Mendes). Explore.
Rudy is trying to take us into an immersive experience of Música, as the visuals and background music are distracting as it always feels. We get a glimpse into his life as a marketing student who earns some pocket money by doing puppet shows on the subway. He wants to take musical puppetry to the next level, but is always unfocused and unable to think about it further. And his mother forces him to embrace his Brazilian roots. And if possible, he should have a Brazilian girl rather than a foreign girl. This first world-building part of Música is quite interesting and addictive.
Midway through “Música,” the intriguing exploration of synaesthesia threatens to be overshadowed. The story follows a predictable love triangle as Rudy manipulates his love for two women, Haley and Isabella. This clichéd plot device replaces the original focus on Rudy’s unique perception and its impact on his life. As the film succumbs to familiar romantic entanglements, Musica’s potential as a truly original coming-of-age story diminishes.
The rest of the movie follows a predictable route but never becomes monotonous thanks to the perfect production. In the scene in Música, when Rudy is walking to the market and talking to Isabella, you can hear the awkward background music and it really makes you understand what it’s like to live with synesthesia. The film, which deals with puppetry as part of the real Rudy’s life, also utilizes the background and set properties of the puppetry world in scenes featuring the film’s protagonist, providing a complete meta experience. Música makes up for these parts with a predictable screenplay.
Música begins with an interesting tagline: “Based on a true story, unfortunately.” This hints at an event that changed Rudy Mancuso’s life, perhaps the one that started his artistic journey. But while the film explores the possibility of his awakening, it ultimately settles into the familiar formula of the kind of romantic comedies that are dumped on streaming services every week. But again, Musika’s visual presentation is not entirely conventional, and in that respect the film reflects Rudy’s own self-description: “I’m not normal.”
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