#Guide Michelin 2019 | Explore Tumblr posts and blogs

pearlsmith25 · 1 year ago

Text

Luxury Travel Market Analysis by Size, Precise Development Outlook, and Revenue Status From 2023 to 2030

Luxury travel refers to a high-end and exclusive form of travel that focuses on providing travelers with exceptional experiences, premium accommodations, personalized services, and unique amenities. It caters to individuals who are willing to indulge in luxurious surroundings, exquisite dining, and unparalleled service during their journeys.

Luxury travel goes beyond just staying at high-quality hotels or resorts. It encompasses various aspects of travel, including transportation, accommodation, dining, activities, and entertainment, all tailored to meet the specific preferences and desires of the affluent traveler. Some common features of luxury travel include:

Luxury Accommodations: Upscale hotels, resorts, private villas, or even luxury cruise ships offer lavish accommodations, often equipped with top-notch amenities, stunning views, and personalized services.

Personalized Service: Luxury travel focuses on providing personalized attention and exceptional service to cater to the individual needs and preferences of each traveler. This may include dedicated butlers, concierge services, and 24/7 support.

Fine Dining: Gourmet dining experiences are an integral part of luxury travel. Michelin-starred restaurants, private dining options, and culinary adventures that highlight local flavors and ingredients are often sought after by luxury travelers.

Exclusive Experiences: Luxury travel offers unique and exclusive experiences that are tailored to individual interests and preferences. This may include private guided tours, behind-the-scenes access to attractions, VIP event tickets, or immersive cultural experiences.

Wellness and Spa: Luxury travel often includes wellness-focused amenities such as high-end spas, fitness centers, and wellness retreats. These facilities aim to provide relaxation, rejuvenation, and wellness experiences for travelers.

Premium Transportation: Luxury travelers often choose private jets, first-class air travel, chauffeured vehicles, or luxury train journeys to enhance their travel experience and ensure comfort and convenience.

Adventure and Exploration: Luxury travel doesn't limit itself to relaxation and indulgence; it also offers adventurous activities such as safaris, luxury cruises to remote destinations, helicopter tours, and exclusive access to natural wonders.

Privacy and Exclusivity: Luxury travel emphasizes privacy and exclusivity. Private islands, secluded resorts, or VIP access to popular attractions allow travelers to enjoy their experiences away from crowds and in a more intimate setting.

Major players operating in the global luxury travel market include Abercrombie & Kent USA, Absolute Travel, Inspiring Travel Company, TCS World Travel, TÜ ELITE, Cox & Kings Ltd., Travcoa, Micato Safaris, Scott Dunn Ltd., Kensington Tours Ltd., and Butterfield & Robinson Inc.

Here are some key points about the luxury travel market:

Definition: Luxury travel is characterized by high-end accommodations, luxurious transportation options, personalized services, gourmet dining, and access to exclusive activities and destinations. It often includes stays at luxury hotels, resorts, private villas, and yachts.

Target Audience: Luxury travelers are typically individuals or families with a high disposable income, seeking exceptional experiences, exclusivity, privacy, and a high level of comfort and service. They value unique cultural encounters, personalized itineraries, and opportunities for relaxation and rejuvenation.

Growth and Market Size: The luxury travel market has been growing steadily in recent years. According to reports, the global luxury travel market size was valued at around USD 865 billion in 2019 and is expected to reach over USD 1.2 trillion by 2027. The increasing number of high-net-worth individuals and rising demand for unique travel experiences have contributed to this growth.

Destinations: Luxury travelers often seek out destinations that offer pristine natural landscapes, cultural heritage sites, exclusive resorts, and access to unique experiences. Popular luxury travel destinations include tropical islands, exotic safari locations, luxury ski resorts, historical cities, and private retreats in secluded locations.

Experiences and Activities: Luxury travel experiences can vary widely, depending on individual preferences. Some common activities and experiences include private guided tours, gourmet dining experiences, spa and wellness retreats, yacht or cruise vacations, wildlife safaris, adventure sports, and cultural immersions.

Luxury Hospitality: Luxury travelers expect exceptional hospitality and personalized services. Luxury hotels and resorts often offer high-end amenities such as spacious suites, private butlers, exclusive lounges, fine dining restaurants, spas, and wellness centers. These properties focus on providing a seamless and memorable experience for their guests.

Luxury Travel Agencies: Travel agencies specializing in luxury travel play a crucial role in curating bespoke itineraries and providing personalized services. These agencies have extensive knowledge of luxury destinations, accommodations, and experiences, ensuring that the needs and preferences of luxury travelers are met.

Sustainability and Wellness: Increasingly, luxury travelers are seeking sustainable and wellness-focused travel experiences. They value eco-friendly practices, local community engagement, and wellness activities such as yoga retreats, meditation sessions, and spa treatments.

Technological Advancements: Technology has also influenced the luxury travel market. Online platforms and mobile apps provide luxury travelers with easy access to information, personalized recommendations, and seamless booking processes. Virtual reality (VR) and augmented reality (AR) are also used to showcase destinations and accommodations before making a booking.

Post-COVID-19 Impact: The COVID-19 pandemic has had a significant impact on the luxury travel market, with restrictions on international travel and changes in consumer behavior. However, as travel restrictions ease, luxury travelers are expected to gradually resume their travel plans, seeking exclusive and safe experiences.

Overall, the luxury travel market continues to evolve and cater to the desires and demands of affluent travelers who seek exceptional experiences, personalized services, and exclusive accommodations.

0 notes

oculardecay · 2 years ago

Text

“Arriving from Paris in 1986, we quietly opened Le Bernardin in New York…”

Born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze, Le Bernardin only served fish: Fresh, simple and prepared with respect. After receiving its first Michelin star in 1976, and two more in 1980, the Le Coze’s set to open Le Bernardin in New York in 1986.

After the unexpected passing of Gilbert in 1994, Maguy Le Coze began working closely with Chef Eric Ripert, a disciple and close friend of Gilbert, who took over the kitchen to continue preparing the freshest seafood with the simple philosophy that the fish is the star of the plate.

Le Bernardin earned four stars from The New York Times three months after its opening, never having dropped a star throughout five reviews, and is the only restaurant to maintain this rating for that length of time.

In September 2011, Le Coze and Ripert unveiled the next chapter in the restaurant’s history: a significant redesign from Bentel & Bentel. The new look features a lounge, a first for the restaurant, where a separate menu is available. Since then, the restaurant received a James Beard Award in 2012 for “Best Restaurant Design,” and an “Outstanding Restaurateur” award in 2013 for Le Coze, who is the first woman to be honored in the category.

The restaurant holds several records in New York: it received its four-star review from The New York Times only three months after opening and is the only New York four star restaurant that has maintained its status of excellence for more than 3 decades. Reviews have come in 1986, 1989, 1995, 2005, and most recently in 2012, with the same verdict: four stars. Le Bernardin has received more James Beard Awards than any other restaurant in New York City. In 1998, Maguy Le Coze won the coveted James Beard Award for "Outstanding Restaurant" in America, and in May 2003, the James Beard Foundation named Eric Ripert “Outstanding Chef.” In 2009, Le Bernardin was honored with the James Beard Award for “Outstanding Wine Service.” The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of three stars in 2005 and each year thereafter, and the restaurant ranks 26 on the World’s 50 Best Restaurants list. The New York Zagat Guide has consistently recognized Le Bernardin as top rated in the category of “Best Food” and the 2011- 2016 editions awarded it a 29 food rating: the highest in New York City. In the 2012-2014, 2016 & 2017 Zagat Guides, Le Bernardin is named the Most Popular Restaurant in the city, and in the 2015–2017 guides, it’s also rated the city’s top restaurant for service. New York magazine also rated Le Bernardin #1 in its annual ranking of the 101 best restaurants in New York City in 2006. In his year-end dining feature, Frank Bruni of The New York Times selected Le Bernardin as the “Best Meal of 2008.” Most recently for 2019, Le Bernardin was ranked No. 1 in the World by La Liste, the global food guide and review aggregator.

In 1999, Ripert and partner Maguy Le Coze expanded their business to form Ripert Consulting which so far has shaped restaurants in Florida, California and New York City and has partnered with the Ritz-Carlton to open restaurants in Washington D.C., Philadelphia and the Caribbean.

In September 2014, Ripert and Le Coze extended the elegance of Le Bernardin’s private dining room with the opening of Le Bernardin Privé, a modern and dynamic event space, and Le Bernardin wine director Aldo Sohm opened Aldo Sohm Wine Bar, where guests can enjoy a menu of simple and shareable dishes meant to complement and elevate an extensive and ever-changing wine list.

To the delight of fans all over the world, 1998 saw the publication of Le Bernardin’s first cookbook, called Le Bernardin—Four Star Simplicity. Eric Ripert has also published a memoir, The New York Times bestseller 32 Yolks, and four other cookbooks: My Best: Eric Ripert, Avec Eric, On the Line, and A Return to Cooking.

1 note · View note

wordexpress · 2 years ago

Text

Guy Savoy, Named "Best Chef In The World", Stripped Of Michelin Star

The 69-year-old has held Michelin's top three-star status since 2002 for his Monnaie de Paris restaurant overlooking the Seine.

Paris: The Michelin Guide announced Monday the shock decision to knock a star off the Paris restaurant of Guy Savoy, frequently named the best chef in the world.

The 69-year-old has held Michelin's top three-star status since 2002 for his Monnaie de Paris restaurant overlooking the Seine, which has a sister version in Caesars Palace, Las Vegas.

In November he was named best chef in the world for the sixth year running by La Liste, which aggregates thousands of reviews from around the world.

Savoy's fame goes beyond the kitchen as an ambassador for the French "art de vivre" -- he has pointedly rejected the fad for non-alcoholic drinks, for instance -- and he lent his voice to the French version of Pixar film "Ratatouille".

But that has not stopped Michelin downgrading his establishment to two stars in its latest edition, published next Monday.

It did the same for the upmarket seafood eatery of Christopher Coutanceau in La Rochelle.

"These are exceptional restaurants, so you can imagine that these decisions are carefully considered, supported by numerous visits from our inspectors throughout the year," Gwendal Poullennec, head of the guide, told AFP.

The reasons are not made public, and communicated only to the chefs involved.

"For such important decisions, we include not just French inspectors but also some from other countries," said Poullennec.

The move to downgrade restaurants is always hugely controversial, especially since the suicide 20 years ago of Bernard Loiseau -- a close friend of Savoy -- after his restaurant lost a star.

One chef, Marc Veyrat, unsuccessfully took the guide to court in 2019 after being stripped of a star, and said he never again wanted to see a Michelin inspector in his restaurants.

Around 20 French restaurants have also been downgraded from two to one star in the latest edition of the guide.

It had not downgraded anyone since 2019, conscious of the difficulties caused by the Covid-19 pandemic.

Those difficulties have continued with restaurants facing staffing shortages and, in the last year, soaring prices.

But the guide says downgrades are now necessary if it is to stay relevant.

"Yes, there are challenges, but they are challenges for everyone," said Poullennec.

Created in 1900 by tyre manufacturers Andre and Edouard Michelin as a guide for motorists, it now has editions across Europe, Asia, North and South America.

#Best Chef #Michelin

0 notes

codiannbackman · 5 years ago

Photo

Tyler Silvestre of Sama Sama Kitchen

Tyler Silvestre is the beverage director for Sama Sama Kitchen, a farm-to-fork, modern California-Indonesian restaurant, which, incidentally, just made the 2019 Bib Gourmand list from Michelin Guide California. Tyler spends his days creating new recipes, curating the wine menu, and creating a warm and welcoming space for everyone who walks in their doors.

Photographed by Codi Ann Backman.

VIEW ON HUNKER FOLLOW TYLER SILVESTRE

#HunkerHome #Hunker #SamaSamaKitchen #Michelin Guide California #Michelin #2019 Bib Gourmand #Food #Wine #Farm to Fork #Modern

23 notes · View notes

sunpdf · 3 years ago

Text

“I want to be a sweetheart in every moment / full of goats & xylophones, as charming / as a hill with a small village on it. / I want to be a village full of sweethearts, / as you are, every second of the day, / cooking me soups & drawing me pictures / & holding me, my inexplicable & elephant sadness, / with your infinite arms.” - chen chen

“I started living alone, vacuuming my apartment weekly, saving parmesan rinds for soup, calling to negotiate better rates for utilities. I became a better cook and friend, especially to myself. These specific tasks are not meant to demonstrate adulthood, the inane fantasy of the unrigorous that there is a finite level—based often on what you can afford to own and what that implies—at which no further acquisition of skills or growth is necessary. Rather, it’s to illustrate that I now live my life in a way that suggests I care to be in it. Naturally that desire transfers to other tasks, practices, and ways of relating––what I mean is that it transfers to love.” - lucy morris

“Everyone needs a place. / You need it for the moment you need it, then you bless it — ‘thank you soup...’” - richard siken

“By definition, comfort foods are rich and creamy or evocative of childhood pleasures.” - samin nosrat

“every time my family went on a road trip when i was young we would go to this restaurant that was famous for its split pea soup and they had the cardboard cutouts in front that you put your face up to. and my brother and i would always take a picture. and now i have a collection of pictures of us growing up in front of that split pea soup restaurant” - @persimmongal

“Soup is the song of the hearth... and the home.” - louis p. de gouy

“Every time I feed people, I am offering them the universe on a plate" - jeong kwan

“I want to remember us this way—

late September sun streaming through

the window, bread loaves and golden

bunches of grapes on the table,

spoonfuls of hot soup rising

to our lips, filling us

with what endures.” - peter pereira

SOURCES -

1 chen chen, elegy for my sadness

2 samin nosrat’s ribollita

3 susan avis murphy, bowl of soup

4 lucy morris, every long letter is a love letter

5 wayne thiebaud, cream soups 1963

6 richard siken, detail of the hayfield

7 pablo picasso, the soup 1902

8 noah verrier, grilled cheese & tomato soup 2020

9 samin nosrat, a comfort food dish rich in friendship

10 ponyo (2008) dir. hayao miyazaki

11 message from my best friend, the love of my life, @persimmongal, on 9/12/2021

12 the taste of pho (2019) dir. mariko bobrik

13 louis p. de gouy, the soup book: 770 recipes

14 portrait of a lady on fire (2019) dir. céline sciamma

15 whisper of the heart (1995) dir. yoshifumi kondō

16 jeong kwan via michelin guide global

17 jeong kwan’s vegetable mandoo with dduk in light vegetable broth

18 peter pereira, a pot of red lentils

for persimmongal 🍲 ♥️

1K notes · View notes

juniorformulamotorsport · 5 years ago

Text

Monday, 16th September 2019 – Umami, Strasbourg

I’d mis-recorded the booking for Tuesday not Monday and didn’t realise until quite late on Monday, so it was all a bit of a panic to get out of the door and back into town on the efficient and prompt tram system. We then managed to get off at the wrong stop and discovered yet again just how useless the map app on my iPhone is. Once we’d sorted ourselves out and used a paper map instead, we found our way to the door of the tiny one-Michelin star restaurant Umami on the Rue des Dentelles, close to the gingerbread shop we’d been in earlier in the day (from where the map had been supplied to us).

It’s a small, intimate space, lots of wood, just 16 covers, which the owners describe as “our little box”. It’s run by just a couple, the Fiegers, with Jessica in front of house, and René in the kitchen. As a result there are just two choices of tasting menu, one for vegetarians and one for meat and fish eaters, and the resulting dishes very much represent a fusion of French and more exotic cuisines, the flavours packing a punch. We opted to have the meat and fish version, and the matching selection of wines for an extra €35 a head.

On the table at the start was a small bowl of salted caramel popcorn which was excellent and could have occupied me quite happily for quite a long time. We enjoyed munching our way through it over a glass of very good Champagne.

An amuse-bouche was swiftly forthcoming, an absolute treat of a cauliflower mousse, rich, creamy, full of flavour and a great start to the meal.

There was some very good bread, inevitably perhaps as we were in France (although I must admit I think some Alsaciens might not take kindly to being described as living anywhere but Alsace, thank you very much).

The first “real” course to hit was described very simply as lobster, wasabi and cucumber. That in no way did justice to what we were served, which included substantial chunks of sweet-fleshed lobster, lightly pickled thinly-sliced cucumber and a dressing cut through with the lightest touch of wasabi. It all served to enhance the lobster.

Next we were presented with the “fish of the day”, which I think was hake, beautifully cooked, accompanied by some nicely cooked black rice, in a glorious crustacean broth that had started life as an excellent bisque, with a full-on depth of flavour. It was enhanced by some coriander leaves, and had an unexpected addition of some mange tout, still with enough crunch to make things really interesting.

We moved on to the first of two meat dishes, a confection of venison, spaghetti squash and caramel. It was one of those dishes that looked brown, but which was colourful in the mouth. The venison was shredded and tender and the spaghetti squash was so similar to “real” pasta that it was hard to tell the difference. The whole was autumnal and rich and sweet in the best sort of ways. I’d eat that happily most days of the week given half a chance!

My only reservation was the speed with which the kitchen was sending dishes out, but it’s my guess that with just one person in there, it’s a case of having to go at their pace, especially with this sort of precision cooking. The second meat dish was a pink-cooked piece of veal that bore no relation to the veal that I once ate in Monte Carlo many years ago that gave me the most horrendous food poisoning, the memory of which can sometimes put me off ordering veal. This more than made up for that, and I think may have overwritten the horror of that night on the Riviera. This came with a nectarine marmalade and a jasmin jus. It also had a scattering of wild mushrooms (chanterelles), and what I think was a pea puree. It was a lovely dish and that jus was glossy and gorgeous and shiny and made me want more of it. The last of the bread was used to mop it up.

In closing we ate a dessert of local plums (in addition to grapes the locals seem obsessed by plums and their cultivars with quetsche, mirabelles and many other types of plum featuring on menus, in cakes, in spirits, made into wines, you name it in fact). This was accompanied by a toasted buckwheat ice cream full of fantastic crunch, and an interesting bitterness alongside the intense sweetness.

It was an excellent finish to the meal. I can’t tell you what the wines were because the wine list is not online and nothing was written down. Thus you’ll have to take my word for the fact that they were well-chosen and worked perfectly with the food. They weren’t local wines which was something of a disappointment, but they tasted very good so I’ll not quibble over-much about that. It was a superb dinner, and we travelled home on the tram very happy indeed.

Travel/Food 2019 – Umami, Strasbourg Monday, 16th September 2019 - Umami, Strasbourg I'd mis-recorded the booking for Tuesday not Monday and didn't realise until quite late on Monday, so it was all a bit of a panic to get out of the door and back into town on the efficient and prompt tram system.

#2019 #Cooking #Dinners #Drink #Europe #Food #France #Hospitality #Illkirch-Graffenstaden #Michelin Guide #Michelin Stars #Restaurants #Strasbourg #Travel #Umami

0 notes

natehoodreviews · 3 years ago

Text

2021 Year End Compilation

White Noise, Don DeLillo

What’s this book “about?” I’d argue the dissipation of the individual in the face of consumerist devaluation and the commodification of sociological signifiers. In short, the revolution IS being televised and sold in shrink-wrapped six-packs in the supermarket beer aisle. And...I'm not sure if I can 100% explain what I mean by this so don't ask me to try...but this book is exactly what I'd hoped Todd Haynes' Safe (1995) would be before I watched it.

I, Claudius, Robert Graves

“Since [the sacred chickens] do not wish to eat, let them drink!”

Chemistry, Weike Wang

A little dry, but brisk enough to not overstay its welcome.

Stride Toward Freedom: The Montgomery Story, Martin Luther King, Jr.

One of the most dangerous books I’ve ever read. A step-by-step how-to guide for nonviolent revolution. I can’t believe the US government has never tried to ban and suppress it.

Upright Women Wanted, Sarah Gailey

Charming enough lesbian reclamation of the Western genre. I do wish it had a few more drops of vinegar, though.

Pizza Girl, Jean Kyoung Frazier

It’s difficult to NOT compare this book to Weike Wang’s Chemistry: they’re both stories of second generation Asian-American women having quarter(ish) life crises despite (or because of?) having seemingly perfect white boyfriends. But this book goes darker and gets a lot nastier and meaner than Wang’s and it’s honestly all the better for it. Maybe a little TOO mean, dark, and nasty for my taste. But somehow Frazier stuck the landing well enough that I’m happy I gritted my teeth and pushed through.

Rebel Chef: In Search of What Matters, Dominique Crenn and Emma Brockes

Was it a mistake to read the biography of a 3-Michelin Star French chef chock-full of food porn in the middle of a deadly pandemic where going to ANY restaurant could potentially get you killed? Probably. Do I regret it? No. (Also, hearing Anthony Bourdain being written about in the past tense and eulogized was quite the sobering experience.)

The Sirens of Mars, Sarah Stewart Johnson

A decent enough primer on Mars exploration that shoots for the cosmological wonder of Carl Sagan...and sometimes even pulls it off.

Why We Can’t Wait, Martin Luther King, Jr.

The Birmingham counterpart to Stride Towards Freedom’s Montgomery. Essential reading, if only for its inclusion of King’s "Letter from Birmingham Jail.”

When in Romans, Beverly Roberts Gaventa

Proof that the world would be a better place if more biblical theologians used Terrence Malick films and Bruce Springsteen songs as reoccurring metaphors for explaining complicated exegesis.

Motherless Brooklyn, Jonathan Lethem

It’s interesting to compare this book with Edward Norton’s 2019 film version which turned Lethem's 80s hardboiled potboiler about mobsters and into a 50s noir fever dream about gentrification and city corruption. Norton's radical changes remind me a good deal of Herzog's NOSFERATU THE VAMPYRE (1979) which re-imagined F. W. Murnau's re-imagining of Bram Stoker's Dracula into a Teutonic parable of humanity's destined destruction at the hands of nature. Both take certain core elements from their source materials—a stuttering detective tries to solve his boss' murder; an ancient vampire attacks a modern European city—and uses them as springboards to tell their own stories exploring their own thematic obsessions. Yet both films feel like fully realized adaptations of their sources, though ones shined through a glass darkly. They would make a fascinating double feature.

Yes!: My Improbable Journey to the Main Event of WrestleMania, Craig Tello and Daniel Bryan

I have a good friend who said he didn’t like the corporate-speak prologues to each chapter, but to me they provided a fascinating kayfabe counterpoint to Daniel Bryan’s pre-2016 retirement career.

My Sister, the Serial Killer, Oyinkan Braithwaite

Reading this book is like slowly twisting a knife under your fingernails. You see the feel-bad ending coming a mile away, but like a boulder rolling down a hill you know you can’t stop it. Not a molecule of narrative fat on this one.

A House for Mr Biswas, V. S. Naipaul

Though this may be Naipaul’s most personal novel, my favorite parts probably had the least to do with the specific elements that were directly inspired by his family’s stories. For me, the heart of this novel is its depiction of Hindu Trinidad and Tobago in all its tragic detail: little children drinking bottles of Coca-Cola, glasses of Ovaltine, and cups of condensed milk mixed with sulfur; opulent ceremonial dishes laid out for impoverished Brahmin; rabid crowds massing into theaters to watch American Westerns. It’s a cross-segment of an entire society, warts and all.

Killing the Business, Matt Jackson and Nick Jackson

In addition to being a brisk and engrossing read, it also sorta doubles as an informal history lesson on the rise of the American indie wrestling scene in the 00s and 10s.

The Witches, Roald Dahl

I’m starting to think that the people who write the best children’s books are the ones who hate children the most. That’s certainly the case here. What a nasty, lovely little book.

Underland: A Deep Time Journey, Robert Macfarlane

Writing a book about the human concept of “underneath” or “underground” might seem as preposterous as writing a book about the color brown or the number three. Yet Macfarlane creates an encyclopedia of such hypnotic esoterica as the Parisian catacombs and hostile architecture guarding buried nuclear fallout that once you start it you’ll scarcely want to put it down. My finishing it in about a day is proof of that.

Gilead, Marilynne Robinson

“I heard a man say once that Christians worship sorrow. That is by no means true. But we do believe there is a sacred mystery in it, it’s fair to say that.”

The Wapshot Chronicle, John Cheever

One day Cheever will regain his place as one of the great American prose stylists alongside Twain, Hemingway, and McCarthy. It’s simplistic to suggest that this book represents an Americanized Dickens what with its detailed sense of environment and place, its Bildungsroman structure, and its cast of exaggerated eccentrics and grotesques. But the similarities are there. What Cheever adds, however, is a twentieth century frankness about sexuality and performative masculinity as well as a distinctively New England sense of wistfulness. And again, what beautiful, beautiful language...

Tropic of Cancer, Henry Miller

A paean to philosophical and sexual amorality. Monstrously misanthropic and misogynistic. Pretty words, though.

Pnin, Vladimir Nabokov

That last chapter broke my brain. Damn that Nabokov and his unreliable narrators!

Friday Black, Nana Kwame Adjei-Brenyah

The short stories in this collection range from “fine” to “good.” But “The Finkelstein 5” is a scorching heat wave of fury. It’s terrifying not because the story itself is scary, but because it gives white readers like myself an unfiltered glimpse at the rage we’ve spent centuries of supremacy kindling in other people. That might be the best story here, but my favorite is “Light Spitter” which sees a college shooter and his victim meeting in the bardo. You could structure an entire novel out of the afterlife mythos presented here.

The Wings of the Dove, Henry James

James has this odd way of writing where it feels like he never knows where his sentences will end up going when he starts them. I just couldn’t get a feeling for his prose.

Lamb: The Gospel According to Biff, Christ's Childhood Pal, Christopher Moore

Somehow simultaneously stupider and smarter than I thought it would be.

Sisters, Daisy Johnson

Very possibly the best horror story about an evil sister dominating their sibling since We Have Always Lived in the Castle. Ghastly, hypnotic stuff.

A History of the World in 10½ Chapters, Julian Barnes

Uneven but by and large quite good. I do think it's hilarious how the last short story beat the finale of THE GOOD PLACE to the punch by over thirty years. But my favorite of these short stories was “The Wars of Religion” which had me rolling on the floor.

Dear Committee Members, Julie Schumacher

Read it in one sitting. Poisonously acerbic and wickedly funny, it’s one of the best looks at the reality of modern liberal arts colleges ever written. And talk about an ending that knows how to twist the knife in the wound...

Vacationland: True Stories from Painful Beaches, John Hodgman

So dry it makes Garrison Keillor feel like Robin Williams. Still, it has its moments. (“I’m sorry, Pump-Daddy!”)

The White Castle, Orhan Pamuk

I can’t believe it took me this long after high school to read another Pamuk novel. Needless to say, it was fantastic.

The Elephant Vanishes, Haruki Murakami

At the very least, this short story collection gave me the opportunity to read Murakami's "Barn Burning." It definitely gave me a new appreciation for Lee Chang-dong's BURNING (2018) in that it made me realize how much he sucked all the tantalizing ambiguity out of the story. And that he, you know, adapted a brisk short story into a bloated, dreary 2½ hour slog.

Flaubert’s Parrot, Julian Barnes

Whether the assembled material was all invented, all authentic, or a mixture of the two, this book is a truly astonishing compilation of obscure miscellany concerning Gustave Flaubert. Whether or not it all adds up to a compelling novel is an entirely different matter.

A Moveable Feast, Ernest Hemingway

For a book ostensibly about Hemingway in Paris, it’s surprising how much of it doesn’t take place in or even have anything to do with the City of Lights. But then, it’s a book about Paris as a state of mind rather than as a metropolitan city. It helps that the writing is moving and beautiful and true.

If Cats Were to Disappear from the Earth, Genki Kawamura

Talk about a million dollar elevator pitch! Lovely book with an exquisite melancholy about life and death at its center.

French Exit, Patrick deWitt

DeWitt can’t seem to decide if he finds the wealthy amusing, tragic, or cruel. I think the book would have been all the stronger if he’d definitively came down on one side of the equation, but as it stands this book is still one of the most howlingly funny I’ve read in some time.

Shadows on the Rock, Willa Cather

Very little happens in this book, and I think that’s in large part why I love it. Cather creates such a vivid sense of place that you feel like you’re actually inhabiting late seventeenth century Quebec. Very few writers speak to me on such a personal emotional, spiritual, and aesthetic level, and this novel in particular felt like a balm on my mind.

The Fran Lebowitz Reader, Fran Lebowitz

Verily, Fran Lebowitz is the heir apparent to Dorothy Parker. And much like with Dorothy Parker, I have trouble reading too much of her work in one sitting. Her carefully curated self-absorbed cynicism grates after a while. I think the best way to experience Lebowitz’s writing might very well be to try and replicate its original medicinal drip in monthly publications by only reading one of her articles a week.

To Have and Have Not, Ernest Hemingway

Dreadful. Had to force myself to keep turning pages. Howard Hawks was right to throw most of it out when he made the movie.

St. Lucy’s Home for Girls Raised by Wolves, Karen Russell

My goodness! I’m not sure I’ve encountered another writer who so enjoys torturing children since Edward Gorey. I really wish Russell didn’t tend to end her stories right when they seem like they’re starting their third acts. Still, it was nice to read a version of Swamplandia! that didn’t end with child rape. And the short story that gave this collection its title was positively superb.

Sold, Patricia McCormick

Jeez...this book was written for young adults?! I’m a full-ass adult and I don’t think I was old enough to read this.

In Calabria, Peter S. Beagle

Not just a superb coda to The Last Unicorn, but a stirring parable about the disruptive and soul-restoring power of faith.

Matilda, Roald Dahl

Honestly a little hard to read? Imagine if someone took all the scenes of child abuse from Stephen King’s novels and turned them into a kid’s book.

Summer Crossing, Truman Capote

So, about that ending. Did Capote always plan on it ending like that or did he just grow tired with writing the damned thing and decided the easiest way to finish it was to kill everyone off? Because I think I’d believe either answer. What a bore of a book.

Chekov—Eleven Stories, Anton Chekhov

I read a few of these stories a number of years ago. But I feel like I’m only now mature enough to truly appreciate them. “The Black Monk” is one of the finest short stories I’ve ever encountered.

The Sisters Brothers, Patrick deWitt

A moving--if occasionally cruel and gory--story about the futility of violence as a lifestyle. The more outlandish it got the more I liked it.

Leaf Storm, Gabriel García Márquez

A morbid, macabre welcome to the village of Macondo.

Plain Song, Jim Harrison

Favorite poem: “Northern Michigan” for how it captures the spirit of rural decay.

Honorable mentions: “Lost”; “Fair/Boy Christian Takes a Break”; “Lisle’s River”; “John Severin Walgren, 1874-1962″

Revenge, Jim Harrison

I understand why some people might not like the anticlimactic ending, but I found Harrison’s subversion of traditional revenge narratives refreshing and ultimately inspiring.

The Man Who Gave Up His Name, Jim Harrison

One of the measures of Jim Harrison's genius was that he was one of the only writers who could write the phrase "he made a melancholy bouillabaisse" and not only make it seem non-pretentious but utterly essential to the story at hand.

Legends of the Fall, Jim Harrison

Fecund with the stark poetry of nature, violence, and vengeance.

#2021 in Review

2 notes · View notes

burgerdudes · 3 years ago

Photo

🍔 Review № 461 ━ 📍 Ateljé Gastrologik ★★★★☆ • Gastrologik opened in 2011 in central Stockholm, and were awarded their second Guide Michelin star in 2019. During a weekend in May of 2021 their smaller sibling Ateljé Gastrologik served their first hamburger, and even though it isn't something they serve regularly we decided to necessary to review it in case it reappears in the future. • One of the charms with upscale restaurants such as Gastrologik is the stories they tell about the food, and our hamburger was accompanied by a note about the beef from the Swedish Red Polled ox called Boris, plus details about the bun and other ingredients. Boris The Burger cost 185 SEK (22 USD) with French fries, and included homemade ketchup with tomato garum, mayo with roasted beef drippings, mustard, a sauce made from fermented chicken wings, beef-dripping confited yellow onions and raw red onions. It came served in a bun baked with Öland wheat, and the beef itself had been dry-aged for three weeks and was ground before each serving. • The meat had a deep and beefy flavour that worked great in the rather thick patty, which really helped the flavours blossom. It was excellently cooked with a slightly pink and nicely juicy centre, and these flavours were complemented well by the onions, the ketchup and the other sauces – giving the burger a well-balanced mix of flavours. We did find that the bun was too soft and anonymous, and everything felt a bit too samey and soft. We would have liked to have seen some more texture that helped the different ingredients stand out. • At the time of publishing, we don't know if Ateljé Gastrologik will serve more burgers in the future, but this was the best high-end hamburger we've tried so far in Sweden. Sure, they've got a far way to go before reaching Minetta Tavern's level, but this really filled a quality gap in Stockholm and we look forward to revisit them the next time they offer a burger on their menu. ━ @ateljegastrologik #burger #burgers #burgertime #burgerporn #burgerdudes #burgerlovers #food #foodie #hamburger #hamburgare #stockholm #stockholmburgers #🍔 #🍟 #🇸🇪 (på/i Gastrologik) https://www.instagram.com/p/CPPzE1VFyBV/?utm_medium=tumblr

#burger #burgers #burgertime #burgerporn #burgerdudes #burgerlovers #food #foodie #hamburger #hamburgare #stockholm #stockholmburgers #🍔#🍟#🇸🇪

10 notes · View notes

behind-the-screen-of-bangtan · 3 years ago

Text

About BTS 6th muster 소우주Sowoozoo

Held on: 13-14 June 2021

Main poster

Announcement on Weverse

Teaser

Teaser pictures

Photo Sketch

Today’s BTS tweet

Mini photocard set (scan)

SNS posts from the boys: j-hope, j-hope, j-hope, RM and V

The teaser picture (translation) includes “大吹打” (Daechwita in Chinese) and 37°34'47.7"N 126°58'33.6"E, the coordinates of Gyeongbokgung palace where the boys performed "IDOL”, “Dynamite”, and “Mikrokosmos” before. It’s also here that they were informed about their second #1 on the Billboard Hot 100 with “Dynamite”.

Setlist

The two days had pretty similar setlists. If there’s a difference, day 1 is on the left and day 2 on the right:

VCR 1

Life Goes On

Butter

Dynamite Tropical Remix

Discussion (see details below)

이사 (Moving On)

VCR 2

Film Out

Stay

내 방을 여행하는 법 (Fly To My Room)

The set around them is a reconstitution of the room the members curated for ARMY when BE was released (see the official page of the album)

VCR 3

대취타 (Daechwita)/Chicken Noodle Soup

The BTS version of these solo songs, respectively from SUGA and j-hope

IDOL/ 잠시 (Telepathy)

Discussion

병 (Dis-ease)

불타오르네 (Fire)

So What

Discussion

Not Today

Encore:

VCR 4

Wishing on a star (Korean version)

A Supplementary Story: You Never Walk Alone

Ment

소우주 (Mikrokosmos)

The concept for this muster is adventure. Each member collected signals to reach ARMY. During the first conversation segment, they talked about these signals including notably:

Day 1

RM: he made a post on Weverse that generated #SkyForNamjoon and #PrettySkyForRM

V: on January 13th, 2021, @REVE_JIN started the hashtag #모든직업이_다어울리는_민윤기대회 (#AllKindOfJobsSuitableForMinYoongi) and a few example were shown:

고양이카페 고양이 (cat in a cat cafe)

삼촌 (uncle) (tweet)

카운터 비워놓고 맨날 1번룸에 들어가서 열창하고 있는 노래방 사장님 (the owner of the karaoke room who always goes into room 1 and sings his heart out) (tweet)

행사장 풍선 (tube man) (tweet)

바퀴벌레 발견한 펜션주인 (the owner of the pension who found the cockroach) (tweet)

리모콘 가져갈때 안잔다고 하는 아빠 (dad who says he won't sleep when he takes the remote) (tweet)

앵커 (news anchor)

놀이공윈 사파리 알바생 (safari part-timer for amusement park) (tweet)

피겨선수 (figure skater)

메이크업 브러쉬 (make-up brush) (tweet)

법원에서 승소하고 나오는 변호사 (lawyer who wins a case in court) (tweet)

포토그래퍼 (photographer) (tweet)

눈사랑 (snowman) (tweet)

j-hope: BTS outfits

???소년단

201125 BTS at The Late Late Show with James Corden

농구부소년단 (Basketball club boys)

Dynamite MV Photo sketch

트레이닝소년단 (Training boys)

Butter promotional picture

한복소년단 (Hanbok boys)

200929 BTS at the Gyeongbokgung to perform “IDOL” for the #BTSWEEK on Jimmy Fallon’s Tonight show

교복소년단 (School uniform boys)

191204 BTS at the 2019 MAMA

????소년단

Dynamite MV Photo sketch

청청소년단 (Denim on denim boys)

180509 LOVE YOURSELF 轉 'Tear' Concept Photo R version

제복소년단 (Uniforms boys)

201206 BTS at the 2020 MAMA

수트소년단 (Suits boys)

210517 Butter Group Teaser Photo 2

시스루소년단 (See-through boys)

201003 BTS for the #BTSWEEK on Jimmy Fallon’s Tonight show

???소년단

200910 BTS in TODAY Citi Music Series

망개떡소년단 (Manggae Rice Cake Boys)

190530 BTS at Britain's Got Talent

The different training room BTS used along the years (dates are approximative):

Third one (2019-2020): 'Dynamite' Dance Practice

First one (pre-debut-2015): '좋아요 Part 2' Dance Practice

Fourth one (2021-now): 'Butter' Dance Practice (2:42)

Second one (2016-2019): 'IDOL' Dance Practice

They also showed a tweet from RM, posted in 2014 in their first training room, where the mirrors are completely fogged

Day 2

Jung Kook: food recommendations from ARMY through hashtags for each member:

Jung Kook: #정국아_같이먹짱 (#ShareFood_JUNGKOOK)

Jin: #문득생각해석진이가이걸먹어봤을까 (#IWonderIfJINHasHadThis)

j-hope: #야호바너이거먹어봤냐 (#HeyHopeHaveYouTriedThis)

Jimin: #지민이와_밥밥밥을먹어요 (#EatingWith_JIMIN)

V: #뷔슐랭 (#Vchellin) (in reference to the Michelin guide)

SUGA: #머거스트디 (#EatstD) (a play on his other stage name, Agust D)

RM: #남준아여기째끼럽 (#RMCheckThisOut)

Jin: a post on Instiz was titled “자꾸 혼자만 컨셉 모르는 방탄소년단 멤버” (The only BTS member who doesn't know the concept). It’s about j-hope always smiling while the other are serious. Then they discussed photomontages of j-hope as a strawberry through examples like:

strawberry Hobi advertisement

strawberry Hobi picked by Jung Kook

strawberry Hobi picked by SUGA

not-yet-picked strawberry Hobi

strawberry Hobi eaten by V

Jimin: individual songs:

Abyss by Jin

약속 (Promise) by Jimin

Blue Side by j-hope

지나가 (Everything goes) by RM

Winter Bear by V

사람 (People) by SUGA

Still With You by Jung Kook

SUGA: the songs ARMY hoped to see at the muster. They notably shown two The Qoo posts from May 22: one about “Heartbeat” and one about “Film Out”

Concerning the VCR, the boys go to the location at coordinates X 6 Y 13, which is a nod to the 13th June 2013, their debut date. Inside the vehicle, you can also see pictures the boys posted on Twitter:

180816/180911: Jimin while they filmed the 2018 Summer Package in Saipan (they posted it twice^^’)

180911: j-hope still during the filming of the 2018 Summer Package in Saipan

180624: Jung Kook in the US, photographed by V

There are also photographs in the vehicle on stage but they’re group pictures from the Festa family portrait.

#BTS #6th Muster #Sowoozoo

8 notes · View notes

latribune · 8 months ago

Link

0 notes

ewrthings-race-repair-repeat · 4 years ago

Photo

We normally re-write or heavily edit press releases to make them more truthful, relevant and less corporate but this release is so good and informative we've left it whole. Enjoy reading about a new lap record round the Nürburgring by a stunningly fast Mercedes-Benz!

How close the new Mercedes-AMG GT Black Series (fuel consumption combined: 12.8 l/100 km; CO2 emissions combined: 292 g/km)[1] actually is to motorsport has now been impressively demonstrated by GT3 racer Maro Engel on the Nordschleife of the Nürburgring. With an officially measured and notarized certified time of 6:43,616 min for the 20,6 kilometre-long track (measured without the straight at track section T13) and 6:48,047 min for the 20,832 kilometre-long total track (measured with the straight at track section T13), the new V8 meteor is placed in the top group of the street-legal “sports cars” category and number one among the fully standard, unmodified models.

Maro Engel made full use of all the possibilities offered by the new Mercedes-AMG GT Black Series as standard: such as the most powerful AMG V8 series engine ever with 537 kW (730 hp), the sophisticated aerodynamics and extensive suspension adjustment options. For example, the front splitter made of visible carbon fibre was extended to the “Race” position, and the lower and upper wing blades of the rear spoiler were each adjusted in the middle position. The adjustable AMG coilover suspension with adaptive adjustment damping was lowered by five millimetres at the front and three millimetres at the rear to further enhance the venturi effect of the front diffuser. The camber was adjusted to the maximum possible values of negative 3.8 degrees at the front axle and negative 3.0 degrees at the rear. In the case of the adjustable anti-roll bars, racing professional Engel opted for the hardest of the three possible settings, and the 35-year-old adjusted the nine-stage AMG traction control between positions six and seven -depending on the section of the track. AMG GT Black Series customers can also take advantage of all these settings and variations.

This also applies to the MICHELIN Pilot Sport Cup 2 R MO tyres with “soft compound,” which are completely standard equipment and were developed in collaboration with development partner Michelin especially for the top sports car in the AMG GT series. The highest possible level of safety was ensured not only by the standard AMG ceramic high-performance composite brake system, but also by the Track Package with rollover protection system and four-point safety belts offered as standard equipment.

“That was a really impressive ride,” said Maro Engel after completing the record lap. “With speeds of up to almost 270 km/h in the Kesselchen section of the track or well over 300 km/h on the long Döttinger Höhe straight, the AMG GT Black Series is significantly faster than my GT3 race car. To finally drive around the Nordschleife in 6:48.047 minutes with a production road car in these track conditions is really awesome. Like my GT3 race car, the AMG GT Black Series offers a lot of adjustment possibilities, all of which enabled me to create a setup that was tailor-made for me.”

Also in terms of aerodynamic efficiency, the Mercedes-AMG GT Black Series takes a great deal from the race car. A direct derivation from motorsport, for example, is the carbon-fibre hood with two large exhaust outlets. These specifically guide the warm air that flows from the slanted radiator setup out of the engine compartment. This increases overall downforce, as does the sophisticated rear wing concept and the largely enclosed underbody.

“It's really impressive how much downforce the Black Series generates and how confident and reliable it can be driven, even at the absolute limit. My hat is off to the developers from Affalterbach for what they have put on wheels here. And I'm very pleased that I was able to demonstrate these fascinating engineering skills with this great lap time,” said Engel.

Just as they were for AMG development engineer Demian Schaffert, who set a new lap record with the Mercedes-AMG GT 63 S 4MATIC+ (fuel consumption combined: 12.5 l/100 km; CO2 emissions combined: 286 g/km)1 on the same day, the conditions were not quite ideal for Maro Engel either. Because when the GT3 professional drove through the light gate of the timing system on November 4, 2020 at 5:02 p.m., not only were 20.832 kilometres of Green Hell behind him in the dim light – the GT3 professional also set the fastest time at an outside temperature of seven degrees Celsius and ten degrees Celsius on the asphalt. In addition, some passages of the extremely demanding track were not yet totally dry.

The fast lap times were precisely measured by neutral experts from “wige SOLUTIONS”. An independent notary also certified the condition of the vehicle as well as the measurements. The spectacular drive can be watched on a video here:

http://amg4.me/GT_BS_ring_lap

Background: Why there are two differently timed laps on the Nürburgring-Nordschleife

The Nürburgring-Nordschleife is regarded as the most difficult racetrack in the world and is included in every new development by Mercedes-AMG. A record lap is therefore the most demanding test of the qualities of a sports car. The times are determined for two track alternatives – 20.6 and 20.832 kilometres long.

Since 1997, the 20.6-kilometre circuit has been the measure of all things. The specialist magazine sport auto from the Motor Presse Stuttgart publishing house drives this circuit as part of their so-called “Supertest”. For historical reasons, the short straight at the T13 grandstand – from the turnoff from the Nordschleife to the Grand Prix circuit to the exit of the Grand Prix circuit onto the Nordschleife – was not included in the timing. The starting line is therefore at the end of the T13 grandstand in a northerly direction and the finish line is at the beginning of the T13 grandstand in a southerly direction. Therefore, no complete lap is measured after the flying start. The total length of the course is exactly 20.6 kilometres.

In 2019 the official Nürburgring lap was added. It was organised by the operating company “Nürburgring 1927 GmbH & Co. KG” and is 232 metres longer, because the start and finish line are identical here, also on the T13 section, so a full Nordschleife lap of 20.832 kilometres is driven and measured with a flying start.

Numerous conditions must be met for both record times to be recognised: In addition to timekeeping with calibrated photoelectric sensor technology, official record attempts and attempts to achieve a lap time are always accompanied by a notary. In addition to monitoring the timekeeping, the vehicles and the tires are also inspected and approved by the notary. The classification of the vehicle classes is based on the official categories of the German Federal Motor Transport Authority (“Kraftfahrtbundesamt” KBA).

The data at a glance

Mercedes-AMG GT Black Series

Engine

4.0L V8 biturbo

Displacement

3,982 cm3

Power

537 kW (730 PS) at 6,700-6,900/min

Max. torque

800 Nm at 2,000-6,000/min

Drive system

Rear-wheel drive

Transmission

AMG SPEEDSHIFT DCT 7G

Fuel consumption combined

12.8 l/100 km*

CO2 emissions combined

292 g/km

Efficiency class

Acceleration 0-100 km/h

3.2 s

Top speed

325 km/h

*The stated values were determined according to the prescribed measuring method. These are the NEDC CO2 values as defined by Art. 2 No. 1 of the Implementing Regulation (EU) 2017/1153. The fuel consumption values were calculated on the basis of these values.

#mercedes-amg gt black series #AMG #nürburgring #nordschleife

26 notes · View notes

idastvik · 4 years ago

Text

Intervju med min praksisveileder

Jeg har spurt praksisveilederen min, Siri Borten, noen spørsmål. Her er svarene jeg fikk.

Hva er Geitmyra Credos ønsker for fremtiden?

Geitmyra har noen visjoner som er felles for alle sentrene. Dette er dermed de overordnede målene og ønskene for fremtiden. Ettersom Geitmyra Credo fortsatt er i etableringsfasen, har vi fortsatt et stykke igjen før vi er oppe på det aktivitetsnivået vi ønsker å ha. Det er fortsatt mange barn og unge vi ønsker å nå. Nå har vi nylig fått tildelt midler fra Trøndelag Fylke, som lar oss utvide tilbudet til hele regionen.

Vår visjon har tre deler:

1. Vi ønsker å nå ut til så mange som mulig

Vi har undervisning hver dag i hele skoleåret. I tillegg har vi kurs for SFO/Aktivitetsskolen, Sommerskolen og barnehager. Slik når vi ut til bredt sammensatte grupper av barn og unge.

Vi vil at så mange barn og familier som mulig skal kunne være med på matlagingskursene våre på fritiden. Vi har derfor lav egenbetaling, samt mulighet for å søke om betalingsfritak.

Flere ganger i året fyller vi tunet med smaksopplevelser, aktiviteter og kunnskap, og inviterer til Åpen gård som er gratis for alle.

Undervisningen vår, materiell vi utvikler og erfaringene våre deler vi på nettet, og ved

å ta i mot hospitanter, praktikanter og grupper til omvisning.

2. Vi jobber for å gjøre barn glade i mat

Vi bruker den gode maten og den spennende maten som et virkemiddel til læring og helse.

Vi vil at barna skal bli glade i mat som gjør dem godt. Da må maten også smake godt! Det er den beste motivasjonen for at de skal ønske å lage maten igjen senere.

Gode ferske råvarer, nærhet til råvarene, og gjennomtestede oppskrifter er et godt utgangspunkt. Når dette toppes med det aller viktigste; barnas egen deltagelse i matlagingen, da blir det god mat.

3. Vi lærer barna om maten som gjør dem godt

I tillegg til å være god, må også maten være sunn. Barn og unge trenger variert, sunn og god mat for å vokse og utvikle seg, både fysisk og mentalt.

Vi utvikler gode oppskrifter og undervisningsopplegg basert på anbefalingene fra Helsedirektoratet.

Sunn mat kan være så mangt – vi har valgt å lære barna å lage den som smaker fantastisk! Og når barna har laget maten selv vet de nøyaktig hva den består av, det er også godt å vite.

Hva er deres fokus i 2021?

I 2021 kommer vi til å fokusere på å øke aktiviteten på senteret vårt. Det innebærer at vi må utvikle det nye kurstilbudet vårt. Det vil vi gjøre i samarbeid med teamet fra Credo/Jossa/Edoramen, men også selvfølgelig de andre sentrene. Det er mye god erfaring å støtte seg på hos de andre i Geitmyra-familien. I tillegg vil vi jobbe mot å få gjennomført det vi i Geitmyra kaller Åpen Gård. Pga Covid-19 og restriksjonene i høst fikk vi ikke holdt åpningsfesten vår. Dette håper vi å ta igjen så fort det lar seg gjøre.

Sentrene våre har alle sin egen profil og spesialisering. Der Kristiansand er senteret for sjømat og Sørlandets matkultur, skal vi i Trondheim være Bærekraftsenteret. Dette gjør vi sammen med Heidi Bjerkan og teamet i Restaurant Credo. I 2019 ble de tildelt Bærekraftprisen fra Michelin Nordic Guide sammen med en stjerne i Michelinguiden.

Vårt fokus skal være på de gode og reflekterte valgene. Bærekraftig landbruk, forbruk, handel, økonomi og kjøtt/fisk-produksjon. Så håper vi at barna tar med seg det de har lært og erfart hjem til sine familier, og at vi sammen blir bedre på å forvalte ressursene våre. Skoleløpet skal gi elevene en rekke kunnskaper, ferdigheter og kompetanse. Det skal også lære opp elevene til å bli demokratiske medborgere som skal ha evnen til å tenke kritisk, handle etisk og være miljøbevisste. I tillegg skal elevene sitte igjen med skaperglede, engasjement og utforskertrang. Alt dette er forankret i formålsparagrafen under opplæringsloven § 1-1. I hovedsak undervises det i kompetansemål fra mat og helse, men vi har et sterkt fokus på tverrfaglighet. Gjennom vår måte å undervise på får vi inn elementer fra alle fag, noe som har vært et satsningsområde helt fra oppstarten i 2011.

Ellers blir det viktig for oss å vise hva vi driver med, og hva vi står for overfor ulike samarbeidspartnere lokalt og nasjonalt. Både på politisk nivå, og for private samarbeidspartnere som allerede har støttet oss. På denne måten ønsker vi å sikre framtidig drift og finansiering. F.eks var etablering og drift de første årene mulig ved hjelp av Sparebank 1 Midt Norge sitt Samfunnsutbytte. Denne stafettpinnen må noen overta for at vi kan fortsette på det nivået vi ønsker å drive undervisning og aktivitet.

Bilde fra Geitmyra

Hvilke egenskaper bør en medarbeider ha for å fungere godt på laget?

Å jobbe i Geitmyra er noe helt spesielt. De som søker seg til oss har gjerne en grunnleggende interesse og entusiasme for mat og matlaging. I tillegg kommer formidlingen. Det å spre matglede til barn og unge er det vi jobber mot hver eneste dag. I den siste tiden har vi også sett at underviserne i Geitmyra er særlig gode på å omstille seg, og finne gode løsninger på stadig endrede forutsetninger i arbeidshverdagen. Vi i ledelsen kan bare prøve å tilrettelegge så godt vi kan, men det er underviserne som står i frontlinjen og kaster seg ut i nye utfordringer.

Hvilke kompetanse er det man ønsker seg mer av i organisasjonen?

I dag består organisasjonen av et vidt spekter av folk. Både når det gjelder utdanning og erfaring, men også når det gjelder hvem vi er som ledere og undervisere. Vi har lærere, kokker, fysioterapeuter, økonomer, bakere, gartnere, dyrlege og gründere. I fortsettelsen ønsker vi å beholde dette mangfoldet, slik at vi alltid kan inspirere og lære av hverandre.

5 notes · View notes