WYPR 10th Anniversary Celebration—May 23 A special fundraising event in partnership with Stoop Storytelling Series with the perfect theme, “Ten: Stories about the perfect number.” Storytellers include: WYPR’s Dan Rodricks, Sheilah Kast and Nathan Sterner NPR’s Political Junkie Ken Rudin and NPR’s Congressional Reporter Tamara Keith Actress, Dancer and Storyteller, Maria Broom Musical group: Felicia Carter & Amy Shook. Caterer: The Classic Catering People Tickets: $50 8 pm show with General Admission Ticket followed by a dessert reception $150 VIP 6:30 -7:30 cocktails and light supper, with reserved seating for the performance and followed by a dessert reception SOLD OUT Continue reading →
May 23, 2012Capturing footage from the Pimlico Starting Gate at Preakness Karl Merton Ferron 0 Comment Maryland, Sports, The Baltimore Sun Baltimore, Baltimore Sun, horse racing, Maryland, Pimlico, Preakness, Preakness 2012, race course 2 Videos Sun photographer Karl Merton Ferron always wanted to shoot the view from the Pimlico Starting Gate. Here’s how he did it.Karl Merton Ferron positions a remote camera on the starting gate at Pimlico Race Course. (Jeffrey F. Bill) After three years of contemplating a short video documenting the starting gate on Preakness Day, I finally had the opportunity to shoot and produce a piece this past weekend at Preakness 2012. Limitations prevented me from making the video as in-depth as I had hoped, but I still managed to capture enough ... Continue reading →
Andy Husbands and Chris Hart write that people eat with their eyes first, so when they’re in competitions, they use really big shrimp. In industry talk, standard cocktail-size shrimp are called 16/20, which means 16 to 20 per pound, each weighing an ounce or less. Here they call for U4s, meaning there are under 4 per pound. You can also use jumbo shrimp. They brine the shrimp, serve them with hollandaise sauce, and make their own rub. This version is shrimp and stuffing, without brine and sauce.8giant U4 shrimp (each 3 to 4 ounces)1tablespoon butter1medium carrot, cut into ¼-inch dice1rib celery, cut into ¼-inch dice1medium onion, cut into ¼-inch dice1clove garlic, finely chopped2tablespoons mayonnaiseGrated rind of 2 lemons1tablespoon chopped fresh thyme ¼cup chopped fresh parsley1teaspoon ... Continue reading →
Andy Husbands and Chris Hart write that people eat with their eyes first, so when they’re in competitions, they use really big shrimp. In industry talk, standard cocktail-size shrimp are called 16/20, which means 16 to 20 per pound, each weighing an ounce or less. Here they call for U4s, meaning there are under 4 per pound. You can also use jumbo shrimp. They brine the shrimp, serve them with hollandaise sauce, and make their own rub. This version is shrimp and stuffing, without brine and sauce.8giant U4 shrimp (each 3 to 4 ounces)1tablespoon butter1medium carrot, cut into ¼-inch dice1rib celery, cut into ¼-inch dice1medium onion, cut into ¼-inch dice1clove garlic, finely chopped2tablespoons mayonnaiseGrated rind of 2 lemons1tablespoon chopped fresh thyme ¼cup chopped fresh parsley1teaspoon ... Continue reading →
