#norma davison

[doloresdisparue]

haiii i saw your post about the dedications of lolita retellings and do you mind telling the author for each book?? i've been looking for the first one after i saw your post but i cannot. find it.

Of course! Some of them are unfortunately very hard to come by and personally I've ordered physical editions of them all but I do know they are Somewhere On The Internet so let me know if you're still struggling!

LO - Norma Davison

Lolita Child - Kyleigh Archer

Roger Fishbite - Emily Prager

My Dark Vanessa - Kate Elizabeth Russel

And I'll take the opportunity to recommend Gemma by Meg Tilly and Molly by Nancy J Jones which are also good Dolly POV books they just didn't have dedications fit for that post.

[waybackbands]

Luti-Kriss playing at Vino's Cafe in Little Rock, Arkansas February 16th, 2001 ©E. Harkey @ Instrife.com

[ulkaralakbarova]

When CIA Analyst Jack Ryan interferes with an IRA assassination, a renegade faction targets Jack and his family as revenge. Credits: TheMovieDb. Film Cast: Jack Ryan: Harrison Ford Dr. Caroline “Cathy” Ryan: Anne Archer Sally Ryan: Thora Birch Sean Miller: Sean Bean Kevin O’Donnell: Patrick Bergin Annette: Polly Walker Lord William Holmes: James Fox Lt. Cmdr. Robby Jackson: Samuel L. Jackson Adm. James Greer: James Earl Jones Paddy O’Neil: Richard Harris Marty Cantor: J.E. Freeman Dennis Cooley: Alex Norton Watkins: Hugh Fraser Inspector Highland: David Threlfall Owens: Alun Armstrong Sissy: Berlinda Tolbert Lord Justice: Gerald Sim First Aide: Pip Torrens Ashley: Thomas Russell Charlie Dugan: Andrew Connolly Ned Clark: Keith Campbell Jimmy Reardon: Jonathan Ryan Court Guard: P.H. Moriarty Interviewer: Bob Gunton CIA Technician: Ted Raimi Secretary: Brenda James Paddy Boy: Karl Hayden Lady Holmes: Claire Oberman Young Holmes: Oliver Stone The Electrician: Tom Watt Constable: Tim Dutton Constable: Martin Cochrane Rose: Ellen Geer Winter: John Lafayette Ferro: Shaun Duke Spiva: Fritz Sperberg CIA Analyst: Allison Barron Dr Shapiro: Philip Levien FBI Agent Shaw: Jesse D. Goins Avery: Michael Ryan Way FBI Director’s Bodyguard (uncredited): Peter Weireter Film Crew: Director of Photography: Donald McAlpine Original Music Composer: James Horner Screenplay: W. Peter Iliff Producer: Mace Neufeld Producer: Robert Rehme Director: Phillip Noyce Screenplay: Donald Stewart Editor: William Hoy Editor: Neil Travis Casting: Cathy Sandrich Gelfond Makeup Artist: Michael Key Casting: Amanda Mackey Executive Producer: Charles H. Maguire Makeup Department Head: Peter Robb-King Art Direction: Joseph P. Lucky Hairstylist: Anne Morgan Costume Design: Norma Moriceau Makeup Artist: Pat Gerhardt Set Decoration: John M. Dwyer Makeup Artist: John R. Bayless Production Design: Joseph C. Nemec III Stunts: Dick Ziker Stunts: Terry Leonard Visual Effects Supervisor: Robert Grasmere Visual Effects Supervisor: John C. Walsh Stunt Coordinator: Andy Bradford Stunt Coordinator: Steve Boyum Stunts: Michael T. Brady Stunts: Janet Brady Stunts: William H. Burton Jr. Stunts: Bobby Bass Stunts: Keith Campbell Stunts: David Burton Stunts: Clarke Coleman Stunts: Gerry Crampton Stunts: Cynthia Cypert Stunts: Laura Dash Stunts: Gabe Cronnelly Stunts: Steve M. Davison Stunts: Jeff Imada Stunts: Jeffrey J. Dashnaw Stunts: Annie Ellis Stunts: Richard M. Ellis Stunts: Tony Epper Stunts: Elaine Ford Stunts: Kenny Endoso Stunts: James M. Halty Stunt Coordinator: Martin Grace Stunts: Steve Hart Stunts: Scott Hubbell Stunts: Craig Hosking Stunts: Henry Kingi Stunts: Joel Kramer Stunts: Paul Jennings Stunts: Gene LeBell Stunts: Gary McLarty Stunts: Mark McBride Stunts: Bennie Moore Stunts: Valentino Musetti Stunts: John C. Meier Stunts: Alan Oliney Stunts: Chuck Picerni Jr. Stunt Double: Bobby Porter Stunts: Steve Picerni Stunts: Tony van Silva Stunts: Chad Randall Stunts: Rod Woodruff Stunt Double: Vic Armstrong Second Unit Director: David R. Ellis Stunts: Gregory J. Barnett Stunts: Tim A. Davison Novel: Tom Clancy Movie Reviews: John Chard: Good guys are real good, and the bad guys are real bad. Patriot Games is a more than serviceable thriller, perhaps a bit out of date when viewing it now, but still a very effective good against evil piece. The source material is so dense and intricate it was always going to be hard to condense that into a 2 hour movie, but I feel the makers manage to keep it fleshy whilst making the respective characters interesting and watchable. The acting on show is more than adequate, Harrison Ford is great in the role of Jack Ryan, he manages to portray him as a sensitive family man who can step up to the plate when things get ugly, and Anne Archer is solid enough as the wife and mother caught up in the web of nastiness unfolding. The baddies are led by the brooding Sean Bean who is a little under written, whilst Richard Harris is sadly underused. However, the action set pieces make their mark and thankfully we get a riveting...

[fyeahameliabullmore]

Joining them will be Peter Davison (the Vicar), Kriss Dosanjh (Brigadier), Amelia Bullmore (Miss Edith Pilchester), Seeta Indrani (Miss Chand), Robert Bathurst (Johnny Delamere), Stephen Hagan (Tom Fisher), Francesca Waterworth (Libby Fothergill), Barney Walsh (PC Harness), Tony Gardner (Alec Norman) and Selina Griffiths (Norma Norman).

...

ITV has confirmed that The Larkins will start on ITV in autumn 2021 with an exact start date to be announced.

[pulpsandcomics2]

Rievaulx  Abbey” by Norma Davison  (Ace, 1975)

[fantastica-daily]

Traci Lords Channels Norma Desmond in new Horror Short

Tea Time Productions has recently announced its short film, Cemetery Tales: A Tale of Two Sisters, was named Best Short Thriller at the Hollywood Reel Independent Film Festival. The festival is set to open on February 12th at the Regal Stadium Cinemas/LA Live and run through February 22nd.  It is slated to screen on Friday February 15th.  

Cemetery Tales: A Tale of Two Sisters stars Traci Lords and is the directorial debut of Chris Roe.  The film premiered this past fall at the Sitges Film Festival in Spain garnering notice from the international genre community.  

A Tale of Two Sisters is set in the year 1949. Lords plays an aging Hollywood star mourning the loss of her beloved sister on the one year anniversary of her death. When the truth of her murder is revealed, a surprise visitor returns. Presented in stunning black and white with timeless orchestration, the short also stars Bruce Davison, Ros Gentle, Michael Broderick and Monte Markham.  A Tale of Two Sisterswas produced and directed by Chris Roe and is a Tea Time Production.  The film is dedicated to Roe’s good friend and client, the late George Romero.  Of trivia note, much of the production was shot in the former home of director James Whale (Frankenstein, Bride of Frankenstein, The Invisible Man and The Old Dark House).

[sololinuxes]

Instalación y uso de Rsync

Instalación y uso de Rsync. Rsync es una herramienta open source que nos permite copiar o sincronizar los archivos y directorios de un sistema, ademas puede trabajar de forma local o en remoto. Rsync es la aplicación por excelencia si quieres hacer copias de seguridad (bakups), destacamos que ejecuta los baks muy rápido y nos ofrece muchas opciones. Características básicas de rsync: Admite la copia de enlaces, dispositivos, propietarios, grupos y permisos. Se puede usar en cualquier Shell remoto. No es necesario tener privilegios de superusuario (root). En este articulo vemos como instalar y usar "rsync".

  Instalación y uso de Rsync

Instalar rsync:

Como norma general, la herramienta "rsync" suele venir instalada en la mayoría de distribuciones Linux, aun así, es posible que en alguna versión minimal o server no lo este y debamos instalarla. La instalación es sencilla. Debian, Ubuntu, Linux Mint y derivados: apt-get update && apt-get -y upgrade apt-get -y install rsync Rhel, CentOS y derivados: yum -y update yum -y install rsync Para comprobar que ya esta instalada, ejecuta lo siguiente: rsync -v ejemplo de salida valido... rsync version 3.1.0 protocol version 31 Copyright (C) 1996-2013 by Andrew Tridgell, Wayne Davison, and others. Web site: http://rsync.samba.org/ Capabilities: 64-bit files, 64-bit inums, 64-bit timestamps, 64-bit long ints, socketpairs, hardlinks, symlinks, IPv6, batchfiles, inplace, append, ACLs, xattrs, iconv, symtimes, prealloc, SLP

  Uso de rsync:

La sintaxis de ejecución es la siguiente. rsync opción origen destino Ampliada: rsync ... SRC ... DEST rsync ... SRC ... HOST:DEST rsync ... SRC ... HOST::DEST rsync ... SRC ... rsync://HOST/DEST rsync ... HOST:SRC rsync ... HOST::SRC rsync ... rsync://HOST/SRC Opciones más comunes: -a, --archive modo de archivo -v, --verbose aumentar verbosidad -z, --compress comprimir los datos al transferir -t, --times guardar las fechas de modificación -p, --perms respetar los permisos de archivos -h, --human-readable salida en formato legible por humanos -l, --links copiar los enlaces simbólicos -e, --rsh=COMMAND especificar el shell remoto --numeric-ids no asigna valores uid/gid por nombres de usuario/grupo --delete borrar archivos de directorios Puedes ver el manual oficial donde se incluyen todas las opciones ejecutando: man rsync   Ejemplos: "uso de Rsync" Para copiar un directorio (carpeta) de una ubicación a otra en local, ejecutamos el siguiente comando (pon la url de tus datos): rsync -avh /usuario/trabajo /carpeta/backups/ Si lo que quieres es copiar el contenido de la carpeta "/usuario/trabajo", a "/carpeta/backups", ejecuta: rsync -avh /usuario/trabajo/ /carpeta/backups/ Para copiar un directorio desde local a un sistema remoto, usamos la misma sintaxis, la diferencia es que debemos especificar la dirección y usuario remoto, por ejemplo: rsync -avh /usuario/trabajo admin@192.168.50.35:/carpeta/backups/ Que comprima el contenido y alguna opción extra. rsync -avzhe /usuario/trabajo admin@192.168.50.35:/carpeta/backups/ Creamos una tarea cron que nos hará un backup remoto, su ejecución es cada 45 minutos y todos los días del año. Revisa es articulo "crear tareas cron", e inserta lo siguiente: */45 * * * * rsync -avzhe /usuario/trabajo admin@192.168.50.35:/carpeta/backups/ Guardas, cierras y ya tienes lista la tarea.   Si te gusto el articulo compártala con sus amigos en las redes sociales usando los botones de la izquierda o simplemente deje una respuesta a continuación. Gracias.   Read the full article

[easyfoodnetwork]

Black-Owned Restaurants in Detroit Are Hard Hit by the Pandemic

Inside Norma G’s, which remains open for takeout in Detroit’s Jefferson Chalmers neighborhood | Michelle and Chris Gerard/Eater Detroit

After decades of structural racism, Detroit’s Black restaurateurs are facing both health and economic crises

This story was originally published on Civil Eats.

In late February, Lester Gouvia was looking forward to transitioning out of the slow season and seeing business pick up again. The owner of Norma G’s, a full-service Caribbean restaurant with 113 seats, a full bar, a menu that includes beef patties, curry goat, and jerk chicken, Gouvia says things were on track at the beginning of March. But in the second week of March, as coverage of the coronavirus picked up and Metro Detroit confirmed its first two cases, Gouvia noticed a sudden slowdown.

“Normally, Thursday, Friday, and Saturday are busy for us,” he says. “When I saw that Thursday slow-down, I was like, ‘Okay, there’s a problem there.’”

Gouvia’s suspicion was confirmed the next day when 90 percent of the restaurant’s revenue dropped. Three days later, Gov. Gretchen Whitmer issued an executive order closing public establishments to prevent the spread of the virus. For restaurateurs with a dine-in model, that meant making an urgent, difficult decision: convert to carry-out and delivery or close the doors completely. Gouvia chose carryout.

“In the Caribbean, food and drink is an important part of our culture,” Gouvia says. “I wanted people to come and have an experience.”

As the first sit-down restaurant to open in Detroit’s Jefferson Chalmers neighborhood in 30 years, Norma G’s was also a part of revitalization efforts for the east side neighborhood.

“Many Black businesses don’t have the agility to pivot to a different business model.”

For all these reasons, Gouvia found the switch to carryout especially challenging. But, for now, it’s keeping the doors open.

“I look around by myself and I think, ‘All the work I put in, it wasn’t for this.’ But in order to keep my brand and stay in business so people don’t lose track of me, this is what I have to do.”

The coronavirus has hit the Black population in Detroit especially hard — in health as well as economic impacts — but that’s not where the racial inequity ends. While many Black restaurateurs like Gouvia are hanging on, Devita Davison, executive director of the FoodLab, an organization that provides incubator space and other support for food businesses in Detroit, is concerned about what’s to come.

Black restaurateurs have long struggled with the racist structure of the food world, and that is most evident in the vast differences they often experience when it comes accessing capital. Therefore, they are often less equipped to weather a storm this big. And Detroit, which has seen a boom in restaurant culture in its downtown area in recent years, is a stark example of those disparities.

“Many Black businesses don’t have the agility to pivot to a different business model,” says Davison. For that reason, she worries they may be less likely to see their restaurants standing after the economy reopens.

So far, Ima, a casual full-service restaurant serving Japanese-style noodles and rice bowls, and Detroit Vegan Soul have both temporarily closed one location. However, the Block Neighborhood Bar and Kitchen — a casual gastropub — has permanently closed.

Pivoting, Trimming Hours

Like Gouvia, Nya Marshall decided to invest in the under-resourced east side of the city when she opened Ivy Kitchen and Cocktails at the end of 2019. She wanted to hire folks from the neighborhood, and she was driven by feedback from neighbors who wanted to see a fine dining restaurant in the East English Village neighborhood. The 60-seat Ivy Kitchen offered small plates such as buffalo cauliflower and mezcal wings and entrees like farro etouffee and short rib stroganoff. There was also a 12-seat bar.

“We are offering an elevated dining experience to Detroiters because I felt like we were left out of that experience from a cultural perspective,” says Marshall.

“The social component of the dining experience was what the [business] model was predicated on,” she adds. “Carry out and delivery was never a component.”

Marshall hadn’t been open for 90 days when the coronavirus forced her model to change. The business went from serving what Marshall estimates to be 800-1,000 guests a week to between 30 and 50. She had to furlough most of her employees, going from a staff of more than 20 to just three people.

At first, she maintained her normal business hours, but it was so slow that she cut down to Friday, Saturday, and Sunday. Her menu changed, too, converted into what Marshall describes as “comfort and family style” meals such as fried chicken with roasted red mashed potatoes.

A Beacon of Light

Since mid-March, Detroit has become a hotspot for the coronavirus, which is disproportionately impacting the Black community all over the country. The city’s population is nearly 80 percent Black, and that group accounts for approximately 65 percent of confirmed cases and 77 percent of deaths. The three counties that make up metro Detroit account for a significant number — 80 percent — of the state’s cases.

Now, restaurateurs like Gouvia and Marshall, who chose to open their business in neighborhoods that have long been disinvested in, are operating in the epicenter of the virus. So, there’s also an added risk to their staff members.

In the second week of March, Sam Van Buren, co-owner of Detroit Soul — a counter service restaurant offering soul food classics with a healthier twist — fell ill. He didn’t know whether or not he had the virus. Van Buren’s wife ended up staying home with him.

The restaurant was left “kind of flying on one engine,” says co-owner Jerome Brown, whose wife was the only cook remaining.

View this post on Instagram

This is the #NormaGsCuisine crew ready and waiting for your arrival. Hope everyone is safe and doing well! Shout out to Renee our kitchen mom for making our cloth masks...Angelo left his in the wash today... lol.

A post shared by normagscuisine (@normagscuisine) on Apr 21, 2020 at 1:47pm PDT

Eventually, Van Buren was tested, and his results came back negative for the coronavirus. Still, the co-owners had to decide how to proceed in the current environment. They didn’t have to alter their business model but did see a small decline in business, and decided to stay open for their community.

“Our core mission kicked in [because] we wanted to be a beacon of light in the neighborhood from a health and economic perspective,” Brown explains.

They retooled the menu by giving customers the chance to buy larger portions at a time, and they only allow five customers in the building at a time. But they’ve kept the days and hours of operation the same, for the sake of maintaining a sense of normalcy for their customers and their employees.

“We want to be a symbol of stability in the neighborhood,” Brown says. He adds that Detroit Soul wants to be healthier option against fast-food options that “contribute to the continual decline of health within our ethnic group.”

“We talk about people needing to keep their health and immune system up and be as healthy as they can be during this time,” Brown says. “So we were real pressed, like, ‘We gotta be here with these greens, we gotta be here with this cabbage, we gotta be here with this baked chicken.’”

Black Business Owners at a Disadvantage

FoodLab’s Davison is monitoring the impact of the virus on the restaurant industry. She says Black-owned business and businesses owned by other people of color are being hit the hardest.

Not only has the coronavirus brought to the forefront the racial, gender, and economic disparities in the restaurant industry, it’s exacerbating them. High-profile restauranteurs and hospitality groups backed by wealthy investors are leveraging public relations firms to frame them as the heroes on the frontlines to save the industry, despite closing restaurants, furloughing and laying off workers.

“It may seem absurd that the vast and varied ecosystem of American restaurants are represented by celebrity chefs and fast-food executives who are exclusively male and overwhelmingly white, but not really when you understand that in this capitalist system resources flow in the direction of power,” explains Davison.

Recently, when the Trump administration announced the Great American Economic Revival Industry Groups, the executives and industry leaders named to represent the food and beverage industry included high-profile chefs Thomas Keller and Wolfgang Puck, and chains and restaurant groups such as McDonald’s, Darden Restaurants, and YUM! Brands.

“Where are the women? Where are the Black people? Where are the queer [and] nonbinary folks?” Davison asks. “Who will advocate for immigrant and undocumented workers? The restaurant industry is nothing without all of these people, yet all you have in the White House economic group are white men?”

The latest blow to neighborhood restaurants came from the Small Business Administration’s $349 billion Paycheck Protection Program (PPP), created to offer businesses with fewer than 500 employees a loan to cover payroll costs for eight weeks. Many small businesses scrambled to apply to the first round of loans only to learn that but large restaurant groups were awarded with multi-million-dollar loans. The chains Ruth’s Chris Steak House, Potbelly, and Shake Shack have since announced plans to return the money. And while a second round of loans opened on Monday, Ashley Harrington, of the Center for Responsible Lending told CBS News, “that upwards of 90 percent of businesses owned by people of color have been, or will likely be, shut out of the Paycheck Protection Program.”

In Detroit, dozens of restaurants have set up GoFundMe campaigns to raise money to help their employees. Last month TechTown Detroit, a tech startup and local business incubator and accelerator, offered an emergency fund to provide qualifying small businesses with grants worth up to $5,000. The Detroit Economic Growth Corporation, in partnership with the City of Detroit, recently created a $3.1 million COVID-19 for eligible small businesses ranging from $2,500 up to $10,000.

Marshall applied for all of these forms of support, but has yet to receive any funding. Gouvia applied for the TechTown and DEGC grants and was awarded both. Brown applied for four grants and loans, including DEGC and PPP, which he was approved for, but is waiting for funds.

Davison says that Black-owned businesses are often missing a component that could help them to weather this storm: a marketing and communications strategy.

“[If] you haven’t even built a [strong] communications and marketing infrastructure, you can’t communicate with your clientele that you’re pivoting,” says Davison. Restaurants need to be able to tell their clientele, “here is what our menu looks like, here’s how you can reach us, here’s how you can order delivery, here’s what our hours are,” she adds.

Marshall, who does her own PR, agrees. “If these stories and initiatives aren’t being pushed, if no one is advocating on your behalf, people are not aware that you exist,” she says.

While many restaurants have relied on delivery apps like Grubhub and UberEats, much has been reported on their predatory practices, squeezing neighborhood restaurants out of 30 percent of commission from each order (Neither Gouvia nor Marshall use them for that reason). However Black and Mobile, a black-owned food delivery service launched in February 2019 in Philadelphia has recently expanded to Detroit, is working with up to 20 Black-owned restaurants from midtown, as well as the east and west sides of the city.

When the virus passes, Davison says she also hopes to see discussions take place about crisis management strategies.

“When we get through this, I’m judging our impact and our successes on how many Black and brown entrepreneurs’ doors were we able to keep open,” she says. “And then we can start having conversations about how we help them to recover and how we help them to become resilient.”

• Black-Owned Restaurants in Detroit Are Hard Hit by the Pandemic [Civil Eats] • COVID-19 Shows That It’s Time for the Hospitality Industry to Listen to Black Women [E]

from Eater - All https://ift.tt/2YkJbWd https://ift.tt/3aTFwBA

Inside Norma G’s, which remains open for takeout in Detroit’s Jefferson Chalmers neighborhood | Michelle and Chris Gerard/Eater Detroit

After decades of structural racism, Detroit’s Black restaurateurs are facing both health and economic crises

This story was originally published on Civil Eats.

In late February, Lester Gouvia was looking forward to transitioning out of the slow season and seeing business pick up again. The owner of Norma G’s, a full-service Caribbean restaurant with 113 seats, a full bar, a menu that includes beef patties, curry goat, and jerk chicken, Gouvia says things were on track at the beginning of March. But in the second week of March, as coverage of the coronavirus picked up and Metro Detroit confirmed its first two cases, Gouvia noticed a sudden slowdown.

“Normally, Thursday, Friday, and Saturday are busy for us,” he says. “When I saw that Thursday slow-down, I was like, ‘Okay, there’s a problem there.’”

Gouvia’s suspicion was confirmed the next day when 90 percent of the restaurant’s revenue dropped. Three days later, Gov. Gretchen Whitmer issued an executive order closing public establishments to prevent the spread of the virus. For restaurateurs with a dine-in model, that meant making an urgent, difficult decision: convert to carry-out and delivery or close the doors completely. Gouvia chose carryout.

“In the Caribbean, food and drink is an important part of our culture,” Gouvia says. “I wanted people to come and have an experience.”

As the first sit-down restaurant to open in Detroit’s Jefferson Chalmers neighborhood in 30 years, Norma G’s was also a part of revitalization efforts for the east side neighborhood.

“Many Black businesses don’t have the agility to pivot to a different business model.”

For all these reasons, Gouvia found the switch to carryout especially challenging. But, for now, it’s keeping the doors open.

“I look around by myself and I think, ‘All the work I put in, it wasn’t for this.’ But in order to keep my brand and stay in business so people don’t lose track of me, this is what I have to do.”

The coronavirus has hit the Black population in Detroit especially hard — in health as well as economic impacts — but that’s not where the racial inequity ends. While many Black restaurateurs like Gouvia are hanging on, Devita Davison, executive director of the FoodLab, an organization that provides incubator space and other support for food businesses in Detroit, is concerned about what’s to come.

Black restaurateurs have long struggled with the racist structure of the food world, and that is most evident in the vast differences they often experience when it comes accessing capital. Therefore, they are often less equipped to weather a storm this big. And Detroit, which has seen a boom in restaurant culture in its downtown area in recent years, is a stark example of those disparities.

“Many Black businesses don’t have the agility to pivot to a different business model,” says Davison. For that reason, she worries they may be less likely to see their restaurants standing after the economy reopens.

So far, Ima, a casual full-service restaurant serving Japanese-style noodles and rice bowls, and Detroit Vegan Soul have both temporarily closed one location. However, the Block Neighborhood Bar and Kitchen — a casual gastropub — has permanently closed.

Pivoting, Trimming Hours

Like Gouvia, Nya Marshall decided to invest in the under-resourced east side of the city when she opened Ivy Kitchen and Cocktails at the end of 2019. She wanted to hire folks from the neighborhood, and she was driven by feedback from neighbors who wanted to see a fine dining restaurant in the East English Village neighborhood. The 60-seat Ivy Kitchen offered small plates such as buffalo cauliflower and mezcal wings and entrees like farro etouffee and short rib stroganoff. There was also a 12-seat bar.

“We are offering an elevated dining experience to Detroiters because I felt like we were left out of that experience from a cultural perspective,” says Marshall.

“The social component of the dining experience was what the [business] model was predicated on,” she adds. “Carry out and delivery was never a component.”

Marshall hadn’t been open for 90 days when the coronavirus forced her model to change. The business went from serving what Marshall estimates to be 800-1,000 guests a week to between 30 and 50. She had to furlough most of her employees, going from a staff of more than 20 to just three people.

At first, she maintained her normal business hours, but it was so slow that she cut down to Friday, Saturday, and Sunday. Her menu changed, too, converted into what Marshall describes as “comfort and family style” meals such as fried chicken with roasted red mashed potatoes.

A Beacon of Light

Since mid-March, Detroit has become a hotspot for the coronavirus, which is disproportionately impacting the Black community all over the country. The city’s population is nearly 80 percent Black, and that group accounts for approximately 65 percent of confirmed cases and 77 percent of deaths. The three counties that make up metro Detroit account for a significant number — 80 percent — of the state’s cases.

Now, restaurateurs like Gouvia and Marshall, who chose to open their business in neighborhoods that have long been disinvested in, are operating in the epicenter of the virus. So, there’s also an added risk to their staff members.

In the second week of March, Sam Van Buren, co-owner of Detroit Soul — a counter service restaurant offering soul food classics with a healthier twist — fell ill. He didn’t know whether or not he had the virus. Van Buren’s wife ended up staying home with him.

The restaurant was left “kind of flying on one engine,” says co-owner Jerome Brown, whose wife was the only cook remaining.

View this post on Instagram

This is the #NormaGsCuisine crew ready and waiting for your arrival. Hope everyone is safe and doing well! Shout out to Renee our kitchen mom for making our cloth masks...Angelo left his in the wash today... lol.

A post shared by normagscuisine (@normagscuisine) on Apr 21, 2020 at 1:47pm PDT

Eventually, Van Buren was tested, and his results came back negative for the coronavirus. Still, the co-owners had to decide how to proceed in the current environment. They didn’t have to alter their business model but did see a small decline in business, and decided to stay open for their community.

“Our core mission kicked in [because] we wanted to be a beacon of light in the neighborhood from a health and economic perspective,” Brown explains.

They retooled the menu by giving customers the chance to buy larger portions at a time, and they only allow five customers in the building at a time. But they’ve kept the days and hours of operation the same, for the sake of maintaining a sense of normalcy for their customers and their employees.

“We want to be a symbol of stability in the neighborhood,” Brown says. He adds that Detroit Soul wants to be healthier option against fast-food options that “contribute to the continual decline of health within our ethnic group.”

“We talk about people needing to keep their health and immune system up and be as healthy as they can be during this time,” Brown says. “So we were real pressed, like, ‘We gotta be here with these greens, we gotta be here with this cabbage, we gotta be here with this baked chicken.’”

Black Business Owners at a Disadvantage

FoodLab’s Davison is monitoring the impact of the virus on the restaurant industry. She says Black-owned business and businesses owned by other people of color are being hit the hardest.

Not only has the coronavirus brought to the forefront the racial, gender, and economic disparities in the restaurant industry, it’s exacerbating them. High-profile restauranteurs and hospitality groups backed by wealthy investors are leveraging public relations firms to frame them as the heroes on the frontlines to save the industry, despite closing restaurants, furloughing and laying off workers.

“It may seem absurd that the vast and varied ecosystem of American restaurants are represented by celebrity chefs and fast-food executives who are exclusively male and overwhelmingly white, but not really when you understand that in this capitalist system resources flow in the direction of power,” explains Davison.

Recently, when the Trump administration announced the Great American Economic Revival Industry Groups, the executives and industry leaders named to represent the food and beverage industry included high-profile chefs Thomas Keller and Wolfgang Puck, and chains and restaurant groups such as McDonald’s, Darden Restaurants, and YUM! Brands.

“Where are the women? Where are the Black people? Where are the queer [and] nonbinary folks?” Davison asks. “Who will advocate for immigrant and undocumented workers? The restaurant industry is nothing without all of these people, yet all you have in the White House economic group are white men?”

The latest blow to neighborhood restaurants came from the Small Business Administration’s $349 billion Paycheck Protection Program (PPP), created to offer businesses with fewer than 500 employees a loan to cover payroll costs for eight weeks. Many small businesses scrambled to apply to the first round of loans only to learn that but large restaurant groups were awarded with multi-million-dollar loans. The chains Ruth’s Chris Steak House, Potbelly, and Shake Shack have since announced plans to return the money. And while a second round of loans opened on Monday, Ashley Harrington, of the Center for Responsible Lending told CBS News, “that upwards of 90 percent of businesses owned by people of color have been, or will likely be, shut out of the Paycheck Protection Program.”

In Detroit, dozens of restaurants have set up GoFundMe campaigns to raise money to help their employees. Last month TechTown Detroit, a tech startup and local business incubator and accelerator, offered an emergency fund to provide qualifying small businesses with grants worth up to $5,000. The Detroit Economic Growth Corporation, in partnership with the City of Detroit, recently created a $3.1 million COVID-19 for eligible small businesses ranging from $2,500 up to $10,000.

Marshall applied for all of these forms of support, but has yet to receive any funding. Gouvia applied for the TechTown and DEGC grants and was awarded both. Brown applied for four grants and loans, including DEGC and PPP, which he was approved for, but is waiting for funds.

Davison says that Black-owned businesses are often missing a component that could help them to weather this storm: a marketing and communications strategy.

“[If] you haven’t even built a [strong] communications and marketing infrastructure, you can’t communicate with your clientele that you’re pivoting,” says Davison. Restaurants need to be able to tell their clientele, “here is what our menu looks like, here’s how you can reach us, here’s how you can order delivery, here’s what our hours are,” she adds.

Marshall, who does her own PR, agrees. “If these stories and initiatives aren’t being pushed, if no one is advocating on your behalf, people are not aware that you exist,” she says.

While many restaurants have relied on delivery apps like Grubhub and UberEats, much has been reported on their predatory practices, squeezing neighborhood restaurants out of 30 percent of commission from each order (Neither Gouvia nor Marshall use them for that reason). However Black and Mobile, a black-owned food delivery service launched in February 2019 in Philadelphia has recently expanded to Detroit, is working with up to 20 Black-owned restaurants from midtown, as well as the east and west sides of the city.

When the virus passes, Davison says she also hopes to see discussions take place about crisis management strategies.

“When we get through this, I’m judging our impact and our successes on how many Black and brown entrepreneurs’ doors were we able to keep open,” she says. “And then we can start having conversations about how we help them to recover and how we help them to become resilient.”

• Black-Owned Restaurants in Detroit Are Hard Hit by the Pandemic [Civil Eats] • COVID-19 Shows That It’s Time for the Hospitality Industry to Listen to Black Women [E]

from Eater - All https://ift.tt/2YkJbWd via Blogger https://ift.tt/2KQnVjb

[doloresdisparue]

(lo - norma davison)

[slists]

Classical Meditation

Guitar Sonata, Op. 15: II. Adagio Con Grand Espressione - Raphaella Smits

Cello Concerto In A Minor Op.129: II. Adagio Langsam - Anne Gastinel

Guitar Quintet in E Minor, G. 451: II. Adagio - Julian Bream & The Cremona String Quartet

Norma (Arr. Y. Mikhashoff): Casta diva - Jean-Yves Thibaudet

Adagio Es-Dur, Op. posth. 148, D. 897: Nocturne - Wiener Schubert Trio

Flute Sonata in C Major, BWV 1033: III. Adagio - Lisa Beznosiuk & Nigel North

Violin Sonata in F Minor, Op. 4: II. Poco adagio - Yossi Zivoni & Anthony Goldstone

Liederkreis, Op. 39: No. 5. Mondnacht (Moonlit Night) - Mitsuko Shirai & Hartmut Holl

Carnaval, Op.9 (2004 Remastered Version): Eusebius. Adagio - Arturo Benedetti Michelangeli

Guitar Quintet No. 7 in E minor, G. 451: III. Minuetto - Zoltan Tokos & Danubius Quartet

Piano Concerto No. 5 in E-Flat Major, Op. 73, 'Emperor': II. Adagio un poco mosso - Barry Wordsworth, Capella Istropolitana & Stefan Vladar

Carnival of the Animals, R. 125: XIII. The Swan - Yo-Yo Ma, Philippe Entremont & Gaby Casadesus

6 Etudes in Canon Form, Op.56: VI. Adagio - Hans Christoph Becker-Foss & Joseph Berger

Guitar Quintet No. 1 in D minor, G. 445 : IV. Finale: Allegro assai - Zoltan Tokos & Danubius Quartet

Water Music (1987 Remastered Version), Suite in G: (Cantabile) - (Affettuoso) - (Cantabile) da capo - Arthur Davison & Virtuosi Of England

Moonlight Sonata (Sonata No. 14 In C Sharp Minor, Op. 27, No. 2) - Adolph Drescher

Sonata No. 2: II. Adagio sustenuto - Elisabeth Katzenellenbogen

Lied ohne Worte, Op.109 - Mischa Maisky & Sergio Tiempo

The Four Seasons, Violin Concerto in G Minor, Op. 8 No. 2, RV 315 "Summer": II. Adagio - Elizabeth Blumenstock, Philharmonia Baroque Orchestra & Nicholas McGegan

Adagio e Rondo concertante in F Major, D.487: I. Adagio - Parnassus Ensemble of London, Aaron Shorr & Peter Sheppard

Symphony No. 7 in A major, Op. 92: II. Allegretto - Leonard Bernstein & Boston Symphony Orchestra

String Quintet in C, D. 956: II. Adagio (excerpt) - Tak cs Quartet & Miklos Perenyi

Trio Sonata in C Major, BWV 1037: IV. Gigue - Laurel Zucker, Sara Andon, Gerald Ranck & Richard Locker

Reverie Nocturne Op. 19: Nocturne for Guitar, Op. 19, "Reverie" - Dale Kavanagh

Quartett, A-Dur, Op.41, Nr. 3: III. Adagio Molto - Philharmonia Quartett Berlin

Sinfonia for 2 Oboes in G Major (Arr. A. Camden): II. Adagio - Anthony Camden, Alison Alty, London Virtuosi & John Georgiadis

Quintet No. 7 in E Minor for Guitar and Strings, G 451: II. Adagio - Karl-Heinz Bottner, Gnter Kehr, Hans Kalafusz, Gnter Lemmen & Siegfried Palm

Lied Ohne Worte No. 27 in E Minor, Op. 62: No. 3. "Trauermarsch" - Axel Strauss & Cord Garben

[jdrespling]

Ex-Norma Jean Drummer Shares Unfinished “Vertebraille” Video In Celebration Of “O’ God, The Aftermath” Turning 15

Ex-Norma Jean Drummer Shares Unfinished “Vertebraille” Video In Celebration Of “O’ God, The Aftermath” Turning 15

Daniel Davison had originally began shooting the video back in 2005.

The post Ex-Norma Jean Drummer Shares Unfinished “Vertebraille” Video In Celebration Of “O’ God, The Aftermath” Turning 15 appeared first on Theprp.com.

[metaladdicts]

HELLYEAH Address New Drummer Rumors

HELLYEAH Address New Drummer Rumors

HELLYEAH have shot down rumors of the band replacing their late drummer Vinnie Paul Abbott with Daniel Davison (ex-Every Time I Die/Norma Jean).Someone edited the band’s Wikipedia page with that lineup addition, to which the band simply responded via Twitter: “ABSOLUTE FAKE NEWS”

On June 22, 2018, Abbottdied at his Las Vegas, Nevada home, of what a friend called a massive heart attack, at the…

[bthenoise]

ICYMI: Every Time I Die Release Statement About Drummer Daniel Davison’s Departure

A post shared by Every Time I Die (@everytimeidie) on Sep 30, 2017 at 7:45am PDT

Just in case you haven’t been paying close attention to Every Time I Die’s social media accounts lately, the longtime hardcore/metalcore outfit has revealed this past weekend that drummer Daniel Davison (ex-Norma Jean, ex-Underoath) will be stepping down from the band.

“Daniel‘s time with ETID was the greatest time in its long history,” shared the band on Instagram. “That is not a coincidence. Replacing him won’t be easy but nothing we do ever is. 

The band continued to add, “Thank you for being a friend, Daniel. We traveled down the road and back again. Your heart is true. You’re a pal and a confidant. Currently, drumming duties are being handled by a man called Goose (formerly of NJ and FBTMOF). With only 4 days notice he flew out to us and learned 17 songs. If you’re seeing us on our Canadian tour, know it only happened because of his insanely hard work and sacrifice.”

As for Davison’s statement, the talented percussionist also took to Instagram saying:

“As some of you may have already heard, I am no longer playing drums in ETID. On the recent tour with TBS I let the guys know that it would be my last tour. It wasn’t an easy decision, as I absolutely loved playing and creating music with them, however the amount of touring wasn’t sustainable for me anymore. So after much consideration, I felt it was best that I move on. It was an extremely amicable exit – I’m happy for the future of ETID and I am excited about starting a new chapter for myself.

I’ll never forget the incredible experiences that made up my time in ETID. The shows were absolutely unbelievable, life giving. The time spent writing and recording LOW TEENS together was one of the most prolific, focused, and enjoyable experiences that I’ve ever had as a musician. I’m very grateful for my time spent with Andy, Jordan, Steve, and Keith – I love and respect them all very much as people and musicians and I wish them the best. Thank you so much to all of you who have supported ETID – past, present, and future – it truly doesn’t go unnoticed.”

Every Time I Die is currently wrapping up a Canadian run with Knocked Loose and Hollow Earth. For remaining tour dates, see below.

Tour Dates:

10/04 Quebec City, QC – L’Anti Bar 10/05 Sherbrooke, QC – Le Magog 10/06 Ottawa, ON – Bronson Centre 10/07 Timmins, ON – The Working Class 10/09 Thunder Bay, ON – Crocks 10/10 Winnipeg, MB – Park Theatre 10/12 Saskatoon, SK – Louis’ Pub 10/13 Edmonton, AB – Union Hall 10/14 Calgary, AB – MacEwan Ballroom 10/15 Missoula, MT – Top Hat Lounge 10/16 Billings, MT – Pub Station 10/18 Fargo, ND – Sanctuary Events Center 10/19 Sioux Falls, SD – Icon Lounge 10/20 Madison, WI – High Noon Saloon

MORE FROM EVERY TIME I DIE:

[easyfoodnetwork]

Inside Norma G’s, which remains open for takeout in Detroit’s Jefferson Chalmers neighborhood | Michelle and Chris Gerard/Eater Detroit After decades of structural racism, Detroit’s Black restaurateurs are facing both health and economic crises This story was originally published on Civil Eats. In late February, Lester Gouvia was looking forward to transitioning out of the slow season and seeing business pick up again. The owner of Norma G’s, a full-service Caribbean restaurant with 113 seats, a full bar, a menu that includes beef patties, curry goat, and jerk chicken, Gouvia says things were on track at the beginning of March. But in the second week of March, as coverage of the coronavirus picked up and Metro Detroit confirmed its first two cases, Gouvia noticed a sudden slowdown. “Normally, Thursday, Friday, and Saturday are busy for us,” he says. “When I saw that Thursday slow-down, I was like, ‘Okay, there’s a problem there.’” Gouvia’s suspicion was confirmed the next day when 90 percent of the restaurant’s revenue dropped. Three days later, Gov. Gretchen Whitmer issued an executive order closing public establishments to prevent the spread of the virus. For restaurateurs with a dine-in model, that meant making an urgent, difficult decision: convert to carry-out and delivery or close the doors completely. Gouvia chose carryout. “In the Caribbean, food and drink is an important part of our culture,” Gouvia says. “I wanted people to come and have an experience.” As the first sit-down restaurant to open in Detroit’s Jefferson Chalmers neighborhood in 30 years, Norma G’s was also a part of revitalization efforts for the east side neighborhood. “Many Black businesses don’t have the agility to pivot to a different business model.” For all these reasons, Gouvia found the switch to carryout especially challenging. But, for now, it’s keeping the doors open. “I look around by myself and I think, ‘All the work I put in, it wasn’t for this.’ But in order to keep my brand and stay in business so people don’t lose track of me, this is what I have to do.” The coronavirus has hit the Black population in Detroit especially hard — in health as well as economic impacts — but that’s not where the racial inequity ends. While many Black restaurateurs like Gouvia are hanging on, Devita Davison, executive director of the FoodLab, an organization that provides incubator space and other support for food businesses in Detroit, is concerned about what’s to come. Black restaurateurs have long struggled with the racist structure of the food world, and that is most evident in the vast differences they often experience when it comes accessing capital. Therefore, they are often less equipped to weather a storm this big. And Detroit, which has seen a boom in restaurant culture in its downtown area in recent years, is a stark example of those disparities. “Many Black businesses don’t have the agility to pivot to a different business model,” says Davison. For that reason, she worries they may be less likely to see their restaurants standing after the economy reopens. So far, Ima, a casual full-service restaurant serving Japanese-style noodles and rice bowls, and Detroit Vegan Soul have both temporarily closed one location. However, the Block Neighborhood Bar and Kitchen — a casual gastropub — has permanently closed. Pivoting, Trimming Hours Like Gouvia, Nya Marshall decided to invest in the under-resourced east side of the city when she opened Ivy Kitchen and Cocktails at the end of 2019. She wanted to hire folks from the neighborhood, and she was driven by feedback from neighbors who wanted to see a fine dining restaurant in the East English Village neighborhood. The 60-seat Ivy Kitchen offered small plates such as buffalo cauliflower and mezcal wings and entrees like farro etouffee and short rib stroganoff. There was also a 12-seat bar. “We are offering an elevated dining experience to Detroiters because I felt like we were left out of that experience from a cultural perspective,” says Marshall. “The social component of the dining experience was what the [business] model was predicated on,” she adds. “Carry out and delivery was never a component.” Marshall hadn’t been open for 90 days when the coronavirus forced her model to change. The business went from serving what Marshall estimates to be 800-1,000 guests a week to between 30 and 50. She had to furlough most of her employees, going from a staff of more than 20 to just three people. At first, she maintained her normal business hours, but it was so slow that she cut down to Friday, Saturday, and Sunday. Her menu changed, too, converted into what Marshall describes as “comfort and family style” meals such as fried chicken with roasted red mashed potatoes. A Beacon of Light Since mid-March, Detroit has become a hotspot for the coronavirus, which is disproportionately impacting the Black community all over the country. The city’s population is nearly 80 percent Black, and that group accounts for approximately 65 percent of confirmed cases and 77 percent of deaths. The three counties that make up metro Detroit account for a significant number — 80 percent — of the state’s cases. Now, restaurateurs like Gouvia and Marshall, who chose to open their business in neighborhoods that have long been disinvested in, are operating in the epicenter of the virus. So, there’s also an added risk to their staff members. In the second week of March, Sam Van Buren, co-owner of Detroit Soul — a counter service restaurant offering soul food classics with a healthier twist — fell ill. He didn’t know whether or not he had the virus. Van Buren’s wife ended up staying home with him. The restaurant was left “kind of flying on one engine,” says co-owner Jerome Brown, whose wife was the only cook remaining. View this post on Instagram This is the #NormaGsCuisine crew ready and waiting for your arrival. Hope everyone is safe and doing well! Shout out to Renee our kitchen mom for making our cloth masks...Angelo left his in the wash today... lol. A post shared by normagscuisine (@normagscuisine) on Apr 21, 2020 at 1:47pm PDT Eventually, Van Buren was tested, and his results came back negative for the coronavirus. Still, the co-owners had to decide how to proceed in the current environment. They didn’t have to alter their business model but did see a small decline in business, and decided to stay open for their community. “Our core mission kicked in [because] we wanted to be a beacon of light in the neighborhood from a health and economic perspective,” Brown explains. They retooled the menu by giving customers the chance to buy larger portions at a time, and they only allow five customers in the building at a time. But they’ve kept the days and hours of operation the same, for the sake of maintaining a sense of normalcy for their customers and their employees. “We want to be a symbol of stability in the neighborhood,” Brown says. He adds that Detroit Soul wants to be healthier option against fast-food options that “contribute to the continual decline of health within our ethnic group.” “We talk about people needing to keep their health and immune system up and be as healthy as they can be during this time,” Brown says. “So we were real pressed, like, ‘We gotta be here with these greens, we gotta be here with this cabbage, we gotta be here with this baked chicken.’” Black Business Owners at a Disadvantage FoodLab’s Davison is monitoring the impact of the virus on the restaurant industry. She says Black-owned business and businesses owned by other people of color are being hit the hardest. Not only has the coronavirus brought to the forefront the racial, gender, and economic disparities in the restaurant industry, it’s exacerbating them. High-profile restauranteurs and hospitality groups backed by wealthy investors are leveraging public relations firms to frame them as the heroes on the frontlines to save the industry, despite closing restaurants, furloughing and laying off workers. “It may seem absurd that the vast and varied ecosystem of American restaurants are represented by celebrity chefs and fast-food executives who are exclusively male and overwhelmingly white, but not really when you understand that in this capitalist system resources flow in the direction of power,” explains Davison. Recently, when the Trump administration announced the Great American Economic Revival Industry Groups, the executives and industry leaders named to represent the food and beverage industry included high-profile chefs Thomas Keller and Wolfgang Puck, and chains and restaurant groups such as McDonald’s, Darden Restaurants, and YUM! Brands. “Where are the women? Where are the Black people? Where are the queer [and] nonbinary folks?” Davison asks. “Who will advocate for immigrant and undocumented workers? The restaurant industry is nothing without all of these people, yet all you have in the White House economic group are white men?” The latest blow to neighborhood restaurants came from the Small Business Administration’s $349 billion Paycheck Protection Program (PPP), created to offer businesses with fewer than 500 employees a loan to cover payroll costs for eight weeks. Many small businesses scrambled to apply to the first round of loans only to learn that but large restaurant groups were awarded with multi-million-dollar loans. The chains Ruth’s Chris Steak House, Potbelly, and Shake Shack have since announced plans to return the money. And while a second round of loans opened on Monday, Ashley Harrington, of the Center for Responsible Lending told CBS News, “that upwards of 90 percent of businesses owned by people of color have been, or will likely be, shut out of the Paycheck Protection Program.” In Detroit, dozens of restaurants have set up GoFundMe campaigns to raise money to help their employees. Last month TechTown Detroit, a tech startup and local business incubator and accelerator, offered an emergency fund to provide qualifying small businesses with grants worth up to $5,000. The Detroit Economic Growth Corporation, in partnership with the City of Detroit, recently created a $3.1 million COVID-19 for eligible small businesses ranging from $2,500 up to $10,000. Marshall applied for all of these forms of support, but has yet to receive any funding. Gouvia applied for the TechTown and DEGC grants and was awarded both. Brown applied for four grants and loans, including DEGC and PPP, which he was approved for, but is waiting for funds. Davison says that Black-owned businesses are often missing a component that could help them to weather this storm: a marketing and communications strategy. “[If] you haven’t even built a [strong] communications and marketing infrastructure, you can’t communicate with your clientele that you’re pivoting,” says Davison. Restaurants need to be able to tell their clientele, “here is what our menu looks like, here’s how you can reach us, here’s how you can order delivery, here’s what our hours are,” she adds. Marshall, who does her own PR, agrees. “If these stories and initiatives aren’t being pushed, if no one is advocating on your behalf, people are not aware that you exist,” she says. While many restaurants have relied on delivery apps like Grubhub and UberEats, much has been reported on their predatory practices, squeezing neighborhood restaurants out of 30 percent of commission from each order (Neither Gouvia nor Marshall use them for that reason). However Black and Mobile, a black-owned food delivery service launched in February 2019 in Philadelphia has recently expanded to Detroit, is working with up to 20 Black-owned restaurants from midtown, as well as the east and west sides of the city. When the virus passes, Davison says she also hopes to see discussions take place about crisis management strategies. “When we get through this, I’m judging our impact and our successes on how many Black and brown entrepreneurs’ doors were we able to keep open,” she says. “And then we can start having conversations about how we help them to recover and how we help them to become resilient.” • Black-Owned Restaurants in Detroit Are Hard Hit by the Pandemic [Civil Eats] • COVID-19 Shows That It’s Time for the Hospitality Industry to Listen to Black Women [E] from Eater - All https://ift.tt/2YkJbWd

http://easyfoodnetwork.blogspot.com/2020/05/black-owned-restaurants-in-detroit-are.html

[aimatrabolmeicher]

Every Time I Die: perché Daniel Davison ha lasciato la band

Every Time I Die: perché Daniel Davison ha lasciato la band

Qualche giorno fa gli Every Time I Die hanno annunciato che Daniel Davison, batterista storico, non farà più parte della band e verrà sostituito da Clayton “Goose” Holyoak dei Norma Jean. Sia Daniel che la band ci hanno fornito una spiegazione esauriente, eccole qua sotto:  (more…)

[allpunkedupofficial]

Every Time I Die has parted ways with drummer

Theprp.com reports that Every Time I Die’s Keith Buckley made an announcement on stage during the band’s stop in Portalnd, Maine on Wednesday, September 27th, that Daniel Davison is no longer the drummer in the band. At that same show, it’s being reported that there was a a fill-in drummer in Clayton “Goose” Holyoak (Norma Jean).

Here’s what Holyoak said via Instagram:

There have been a few…