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Culture

3 Reasons Canadians Are Tossing And Turning At Night

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Did you know that a third of Canadians are not getting enough sleep?

We all live busy lives. When it comes time to shuffle things around on the schedule, your sleep is often the first place to take a hit.

However, nothing is more frustrating than trying to be good and turning in early to finally get a good night’s sleep. You toss and turn for a few hours, looking at the clock, wide-awake. Why did you bother going to bed early? You might as well have stayed up late to watch a movie or get some work done.

Even though we’ve all been sleeping our entire lives, most of us are doing it wrong. Our sleep habits and our bedtime routines are preventing us from getting the deep rest we need.

Here are a few of them:

1. Your Mattress

Let’s start with the obvious, your mattress. We often hold onto a mattress much longer than we should. The reason is simple: mattresses are expensive to replace. Or at least they used to be.

You no longer have to squeeze as much life as you can out of your current mattress to save enough money to buy a new one. Now, you can discover the benefits of buying your mattress online for a fraction of the price that we’re used to paying at furniture shops and big-box stores.

This way, you get a far more comfortable mattress, and you can sleep better knowing it didn’t cost you a fortune.

2. Your Devices

This is such a hard habit to break. For most people, the phone or tablet is the last thing they put down before bed and the first thing they look at when they wake up.

You might find it relaxing to read on a tablet or lazily scroll through your social feed before bed, but it’s actually keeping your body awake.

There are a number of reasons that experts point to when it comes to digital devices robbing people of their sleep. However, on a physiological level, the light from the phone hurts your body’s natural melatonin levels, which keeps you awake for longer.

3. You’re Away From Home Too Much

Ever notice how tired you feel when you’re on the road a lot?

This nice big king-sized hotel bed has crisp and clean sheets. So, why can’t you wake up feeling refreshed in it?

It’s because the human body isn’t designed to sleep well when it’s not in a place is sees as “home.” In fact, only half of your brain is asleep, while the other half stands on guard to protect you from unfamiliar threats.

It’s not just that you’re travelling, active and busy. It’s that half your brain is still awake.

These are only a few reasons that you’re having trouble falling asleep or waking up feeling rested. Of course, there are always lifestyle factors that can hurt your sleep patterns.

However, you could be doing all the right things when it comes to diet or exercise, but still have trouble sleeping if you’re struggling with any of the issues we mentioned above.

Your body wants to sleep and knows how to sleep. Don’t get in its way!

Culture

We Should Be Consuming Fats Not GMOs

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Archaeological studies have confirmed that ancient humans broke open bones for marrow and based on fossilized coprolites, ate a diet rich in fat. CP

When Dr. John Salerno – a protégé of “Atkins Diet” creator Dr. Robert Atkins – testified before the U.S.D.A. about plans for its most recent Food Pyramid revision, he spoke his mind: The food industry is corrupt and has supported recommendations that do not support the population’s health.

 “Hidden sugar, preservatives and highly processed white starch are what are really causing our health epidemic in the United States and Canada, Mexico, Australia and the United Kingdom,” says Salerno, author of “The Silver Cloud Diet,” (www.thesilverclouddiet.com). “Obesity, diabetes, heart disease, cancer and Alzheimer’s disease are killing this country, and it’s not because people are eating too much organic natural fats.”

Since the initial popularity of the Atkins food plan some years ago, however, there have been critics of the low-carbohydrate diet.

The science was and is sound, says Dr. Salerno, who worked closely with Atkins on research. The problem was that the diet itself was not sustainable.

After the terrorist bombings of September 11, 2001, Dr. Salerno served as the Medical Director for the World Trade Center Landfill, a position that earned him a commendation from then-mayor Rudy Giuliani. In this capacity, he was charged with monitoring the health of the public workers assigned to manage the landfill where debris from the World Trade Center was transferred.
After the terrorist bombings of September 11, 2001, Dr. Salerno served as the Medical Director for the World Trade Center Landfill, a position that earned him a commendation from then-mayor Rudy Giuliani. In this capacity, he was charged with monitoring the health of the public workers assigned to manage the landfill where debris from the World Trade Center was transferred.

“The basic principles needed revision both to make the diet sustainable and to take into account the foods available today,” he says. How does a low-carb diet work? Salerno answers the most frequently asked questions:


 • How is a low-carb diet today different from the Dr. Atkins plan? Thirty years ago, the food supply was less degraded. Now, low-carb dieters have to be more proactive about selecting chemical-free foods that are not highly processed. There are many more farming techniques today that introduce unnatural elements into our meats and vegetables, and there are many, many more highly processed foods on store shelves. We need to be vigilant about preservatives and additives; hormone-infused meat can wreak havoc on a body.


  • What’s the first step? The Fat Fast Detox quickly puts one’s body into fat-burning mode. Adhering to the carb-free diet for two weeks will have participants losing five to 15 pounds and two inches from the waistline. Breakfast, for example, could include two large organic eggs and a side of bacon, sausage or ham, which can be washed down with coffee or tea with cream and sweetener.
  • What about eating out? Sustaining a low-carb diet is pretty simple when eating at restaurants. Take the burger out of the bread and skip the French fries. You’re good to go with grilled fish, roast chicken, pot roast, pork tenderloin, shrimp, scallops and pates.


  • How can you eat on the run? A small amount of planning goes a long way. Boil eggs and keep them on hand for long car trips and office snacking. Add to that list jerky salmon, nuts and string cheese. These foods are dense with nutrients.


  • Where can you find “clean” foods? Buy as “close to the ground” as possible, meaning choose organic produce, eggs and dairy. Inquire at farmer’s markets where they grow crops. Find a local provider for meats and fish if possible.


  • Can you eat cake on a low-carb diet? As your health and vitality improves with lost weight and increased activity, you can introduce more carbohydrates into your diet.


  • Are low-carb meals safe for family members who do not need to lose weight? What’s good for you – a broad and varied diet of unprocessed foods – is good for your family!


  • When is the diet over? Eating foods that are healthy, unprocessed and natural is something you should never stop doing. However, if you feel you’re starting to gain excess weight, go on a detox regimen by cutting out carbs completely for one week.


  • So, fat is good for you? Natural fat is the most nutrient-dense food there is. It’s lubricates your joints and helps your brain function at its best. It also keeps your hair shiny and helps prevent wrinkles. When you cut out processed carbs from your diet, you don’t need to worry about natural fat, which is an appetite suppressant.
 For the Silo, Dr. John Salerno.


Sci-Tech

Why Smart Speakers Were Popular Gift Idea Again This Holiday Season

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Smart Speakers 101  The trendy devices can help you with everything from appointment reminders to grocery shopping lists to playing your favorite music and podcasts. It’s that last item that has the radio world excited. Find out why all the buzz is good news not only for broadcasters but also importantly for you.

A recent trend has shown an increase in radio listenership through popular smart speakers such as Google Home and Amazon Alexa. So what can broadcasters do to take advantage of this trend? Steve Goldstein of Amplifi Media and Sonic Ai aims to help.

A broadcaster by trade, most recently as EVP at Saga Communications, Steve saw a shift to on-demand content, and in 2015 launched Amplifi, a firm focused on developing on-demand audio—the intersection of podcasting and broadcasting. Earlier this year, Steve partnered with Jacobs Media on Sonic Ai, who develops smart speaker skills (more on skills later) for podcasters and broadcasters.

So what is it about smart speakers that make it easier for people to listen to radio? Steve explains, “There are a number of factors. For starters, the number of radios in the home has been on a steady decline. By some estimates, two-thirds of homes do not have radios. Generationally it’s even fewer.” Steve says the notion that it’s a choice between a radio and something else isn’t really true anymore – in some homes, there is no radio.

While it may be hard for those of us in the broadcast industry to imagine, the smartphone has replaced the radio and clock radio in many homes. “The smartphone is an entertainment hub,” Steve says. “It’s where people listen to music, get the news, watch videos, and so on. It’s transitioned from a telephone to a full-fledged hub. Part of that hub can be radio, but very little listening to radio occurs through the device.”

Steve says radio stations need to think beyond the transmitter and audio stream. While there are only so many radio stations in a market, there are 100,000 radio stations available via the TuneIn Radio app, streaming services like Spotify and Pandora, and 400,000 podcasts. “You’re talking about an awful lot of audio,” he asserts. “The focus needs to be on-demand content. That’s the trend. The expectation today is that content is available on-demand.” The ability to listen whenever and wherever a listener desires—in the car, while they’re walking the dog, when they’re exercising—is in step with today’s lifestyles.

Steve Goldstein

It’s the same arc we’ve seen on the video side with on-demand services such as Netflix, Hulu, and others. While adoption has been slower on the audio side, the conversion is happening rapidly among millennials.

An Edison Research study from NPR earlier this year showed that somewhere between 7-11% of homes in the U.S. have these devices and the largest group of users is millennials (18-34). And we should expect this trend to continue, especially with the holidays upon us. “We should expect these devices are going to sell like hotcakes over holiday season,” Steve says. He points out that some analysts predict that market penetration may increase to 15-18% by the end of the year.

Smart Speaker

With the trend toward radio and audio consumption through smart devices, it’s apparent the way forward for broadcasters is to develop new ways to connect audiences to their content.

Got Skills?
You’ve probably heard the term skills thrown about when smart speakers are discussed. So what exactly are skills? And how do they relate to broadcast audio consumption via smart speakers? Steve explains. “Think of smart speakers as computers… They don’t know what to do until you teach it. In this case, Amazon refers to the learning aspect of the device as a skill. We develop skills and invocations for the stations we work with.”

As an example, Sonic Ai built a skill for WMMR in Philadelphia called ‘Open MMR.’ The listener hears a greeting from the morning show, then is offered a menu of choices. Listeners can choose to listen to the live stream, the latest podcast of the morning show, or the show’s top feature, called ‘The Bizarre Files’—an 8-12 minute piece of audio you can listen to without sitting through the entire morning show. Steve says WMMR has seen significant traction from listeners who missed the segment on the morning show tuning in to listen at a time convenient to them.

For a top-performing morning show, this is huge; for the first time, there’s a retention strategy, with the ability to repurpose and reuse audio. Additionally, in PPM markets, listening to content within 24 hours of the original broadcast is accretive to a station’s ratings.

Steve points out that when it comes to a radio station’s invocations and skills, getting it right is essential. Depending on the name or phrase used to identify a station, the invocation might not provide the audio stream you’re looking for. Steve cites the phrase ‘Lite FM’ as an example. “If you say ‘Play Lite FM’ as your invocation, you’re going to get Lite FM in Beirut, Lebanon, or an Inspirational station in Albany, NY. So you need to get your name and invocation correct, and register it.”

Steve suggests however that if stations are only doing this for streaming purposes, that’s not enough. “The real opportunity is with on-demand audio, which is what we’re focused on.”

The capabilities of smart speakers are constantly being enhanced, and they’re used for a variety of tasks, but audio is by far the top option. That’s the good news, Steve says, but the challenge for broadcasters is that that audio is coming from a variety of sources. “The linear AM/FM notion is going away, but the notion that broadcasters create relevant content is not, so they need to be more flexible about where content is being consumed, less focused on the transmitter, and more focused on devices that can play audio.”

It’s a new challenge, but with booming sales of smart speakers and potential for a measurable increase in listeners, it’s a challenge broadcasters need to embrace. Steve sums it up. “Broadcasters need to get out of the radio business and into the audio business. That will change your thinking about everything.” For the Silo, Dave Sarkies/Telos Alliance.

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For more about the impact of smart speakers on the broadcast industry, check out TWiRT 372 – Tom Vernon on Smart Speakers 

Culture

Wellness Blogger Offers These Healthy Summer Snack Recipes

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“Every story and every memory from my childhood is attached to food,” Dawn Lerman writes. Our relationship with food starts at a very young age: what and how we eat is often determined by our environment and our upbringing. Our eating habits and snack tastes are cultivated by our family members’ relationships to food, for better or worse. Dawn knows this first hand. The author of the New York Times Well Blog series, “My Fat Dad,” shares her food journey and that of her father, a brilliant copywriter from the “Mad Men” era of advertising at Leo Burnett and McCann Erickson, in her book, MY FAT DAD: A Memoir of Food, Love, and Family, with Recipes (Berkeley; September 29, 2015; Trade paperback/$USD16.00).

Summer Snack Book Dawn And FatherDawn’s father was known for his witty ad campaigns; he was responsible for such iconic slogans as “Coke Is It,” “This Bud’s for You,” and “Leggo My Eggo.” Unfortunately, he was not able to use the same problem-solving skills when it came to his weight. Dawn’s father was obese as she was growing up —450 pounds at his heaviest. His weight would go up and down like an elevator, depending on what fad diet he was on–or what ad campaign he was assigned to. He insisted Dawn, her mother and sister adapt to his saccharine-laced, freeze-dried food plans to help keep him on track. Dawn’s mother never cooked and she witnessed her mother eat only one real meal a day—a can of tuna over the kitchen sink—while she dashed from audition to audition pursuing an acting career.

“As far back as I can remember, there was an invisible wall that separated me from my dad, a distance that I could never completely penetrate,” Dawn remembers. “His closest relationship was with the bathroom scale – his first stop every morning and his last stop every evening. The scale controlled his moods, our days, what we were going to eat and basically ruled our family life.”

Snacks were a particular downfall of her father, especially when he was working on fast food marketing campaigns. “My dad felt that in order to create a good slogan, you needed to believe in the products you were selling,” Dawn explains. “He was always the best customer for the food and drinks he advertised, testing them excessively—especially when Wells Rich & Green promoted him to head creative director for Pringles potato chips”

Listening to him crunch away canister after canister on the crispy snacks in the privacy of his room– trying to come up with the perfect slogan, Dawn knew she had to get inventive to help her dad get healthy while still staying inspired. At 9 years old Dawn had become the official chef for her family, turning her maternal grandmother Beauty’s Jewish weekly recipe cards into diet friendly meals and treats that would keep her dad motivated. It was her grandmother who instilled in Dawn a passion for cooking for oneself and others as she learned that the best food is prepared with the freshest ingredient.

One recipe Dawn developed during that time was her special homemade hot air popped corn coated in ranch seasoning. Upon trying it her father declared “Dawn now that you popped, you can’t stop!” That statement of delight was the kernel of an idea that took her dad around the world– filming highly attractive people on beaches and other fun places, joyfully indulging in Pringles potato crisps that exploded out of the can as the top popped off while the voice over announced…” Once You Pop, You Can’t Stop!”

My Fat Dad Summer Snack Book CoverDawnLermanThis spring and summer try these healthy and delicious snacks from My Fat Dad with no stopping required. The potato chip recipe, derived from that long-ago hot air popped corn recipe, can be enjoyed throughout out the day as they are satiating and nutritious. Pair it with Dawn’s Hummus recipe, which is loaded with protein. The combo of complex carbs, protein and healthy fats –will fill you up without weighing you down. A win-win for both mood, energy, and weight control!

Recipes below from MY FAT DAD: A Memoir of Food, Love, Family, and Recipes By Dawn Lerman

Berkley Books/2015

MY FAT DAD: A Memoir of Food, Love, and Family, with Recipes By Dawn Lerman  Berkeley / 2015 Trade Paperback/$16.00

Dawns Potato Chip Recipe

Herb Infused Ranch Style Sweet Potato Chips with Coconut Oil

Yields: 4-6 servings

These sweet potato chips are crunchy, slightly salty, and have that wonderful ranch taste. They are a healthy take on traditional store bought chips. They are fried in coconut oil– which not only helps the chips to brown beautifully, but aids in speeding up your metabolism. They are a constant staple in my formerly fat dad– 450 pounds, now 210 pound –snacking regime.

4 large sweet potatoes, can also use white potato’s or beets

1/2 cup coconut oil

1 teaspoon of dried parsley

1 teaspoon of garlic salt

I teaspoon of onion powder

1 teaspoon of minced onion

Sea salt for seasoning

Fresh thyme for garnish

Pre heat oven to 375 degrees, scrub potatoes to remove dirt. Then slice into thin, even pieces. You can cut them by hand or use a slicing attachment on a food processor. Rinse your potato slices in cold water. Now soak the slices in cold water for 30 minutes.

Drain the potatoes and lay them on a paper towel or paper keeping them slightly moist. Dip in bowl with herb mixture –dried parsley, garlic salt, and onion powder. Make sure chips are coated.

In a skillet melt the coconut oil over medium heat. When the oil sizzles place them in the oil for about 1 min till they get slightly brown. Do not over crowd the pan. Best to do in small batches. Use a slotted spoon or spatula to remove your chips from the coconut oil. Drain the chips on a layer of paper towels, and repeat till all chips have been fried and blotted.

Then place all the cooked chips on a baking sheet and bake for 1 minute. Remove and serve warm. Sprinkle with sea salt and garnish with fresh thyme.

*NOTE: if you do not want to fry the chips you can take coated chips, lay them out on a baking sheet sprayed with coconut oil and bake for 20 minutes at 375 degrees until golden brown.

Sweet Potato Hummus

Yields: 6 servings

If you are looking for a light, healthy snack this sweet potato hummus is bursting with flavor, spice and color. Because of its high protein content, it will help control your appetite and mood. My dad named it the caviar of hummus—exclaiming, that it was almost illegal for something so nutritious to be this delicious. Pair this with my Potato Chip recipe for the perfect blending of protein and carbs.

1 large sweet potato (about 9 ounces)

1 (15-ounce) can chickpeas, drained and rinsed

5 tablespoons olive oil (plus additional, as needed, for thinning)

2 tablespoons tahini

2 tablespoons fresh lemon juice

2 garlic cloves, peeled

1 teaspoon ground coriander

1 teaspoon ground cumin

¼ teaspoon kosher salt

Pinch of nutmeg

Position the baking rack in the middle and heat the oven to 425 degrees. Wrap the sweet potato in foil and bake in a shallow baking pan until it can be easily pierced with a knife, about 45 minutes. Transfer to a cooling rack and allow the potato to cool completely.

Peel the skin off the sweet potato and transfer to a food processor fitted with a blade. Add the chickpeas, olive oil, tahini, lemon juice, garlic, coriander, cumin, salt, and nutmeg, and process until smooth. If the hummus is too thick, add a little extra olive oil or water and process until the desired consistency is reached.

MY FAT DAD is as much a coming of age memoir as it is a recipe collection from Dawn’s upbringing and culinary adventures in Manhattan. Her recipes include some of her grandmother’s favorite traditional Jewish dishes, to healthier interpretations and creations. Her father’s life-long struggle with food, along with her grandmother’s love of cooking fresh foods, led Dawn to become a well-respected nutritionist, NY Times blogger and chronicle her story in her best-selling book. Today her dad is a healthy 210 pounds and vegan.

“Dawn Lerman grew up Jewish in the 70’s. I grew up Italian. Might sound different, but for the most part, it’s the same. Especially when it comes to food. The philosophy was simple, food = love. My Fat Dad hilariously and poignantly captures that essence. Whether you’re Italian, Jewish, or anything else you can relate to how family, food, and the love of both affect how we grow up, and live our life. Mangia!”

—Ray Romano, Emmy award-winning actor

“The Manhattan nutritionist was raised by a diet junkie who tried every regimen under the sun and food — or the lack of it — ruled her life. My Fat Dad is about her eccentric upbringing and her constant state of hunger as Albert imposed his wacky ways on the whole family.” The New York Post

“My Fat Dad is an exploration of the many ways food shapes our connection to family. It also includes many delightful recipes.” Michel Martin, NPR, All Things Considered

“It is clear Lerman ‘s life is centered around the table and she gives readers a seat at hers” Baltimore Jewish Times

” ‘My Fat Dad’ is a memoir of food, love and starvation” New York Daily News

ABOUT DAWN LERMAN, MA, CHHC, LCAT

Dawn Lerman Nutritionist Blogger AuthorDawn Lerman is a Manhattan based nutritionist, bestselling author of My Fat Dad: A Memoir of Food, Love, and Family with Recipes, and a contributor to the New York Times Well Blog. She has been featured on NBC, NPR, Huff Post TV as well as several other news outlets. Her company Magnificent Mommies provides nutrition education to student, teachers and corporation. Dawn counsels clients on weight loss, diabetes, high blood pressure, and other diet-related conditions. She is a sought-after speaker and cooking teacher and lives in New York with her two children.

For more information about Dawn, go to www.DawnLerman.net .

 

Reviews

Becoming AFI Celebrates 50 Years Of American Film Institute

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“This book puts you directly behind the scenes for a story that began with a dream,
overcame constant challenges, and evolved into the institution it is today.”
―Steven Spielberg
 
“Documented here by the people who lived it, this is a remarkable tale of how a major institution,
created out of whole cloth, wove itself into the American fabric.”
—Cokie Roberts, author and political commentator for ABC and NPR
  
 
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For over fifty years, the American Film Institute has flourished as one of America’s great cultural entities. Its graduates, faculty, supporters, and trustees have included such acclaimed individuals as Steven Spielberg, Maya Angelou, Gregory Peck, Sidney Poitier, Meryl Streep, Les Moonves, Patty Jenkins, David Lynch, Jane Fonda, Edward James Olmos, Shonda Rhimes, James L. Brooks, and many other respected leaders in the worlds of film, television, digital media, and philanthropy.
 
In their new book, Becoming AFI: 50 Years Inside the American Film Institute (Santa Monica Press/October 2017), Jean Picker Firstenberg and James Hindman provide a candid look at how this remarkable organization brought together aspiring filmmakers, educators, and artists who helped AFI become the foremost national champion for moving images as a vibrant art form.

Preview page from BECOMING AFI: 50 YEARS INSIDE THE AMERICAN FILM INSTITUTE

From its early years operating out of the Kennedy Center in Washington, DC, and the legendary Greystone mansion in Beverly Hills under the leadership of George Stevens Jr., through its incredible growth into an influential cultural institution at its landmark Hollywood campus under the guidance of Jean Picker Firstenberg, to its continued excellence today under the dynamic leadership of Bob Gazzale, the organization and its history are chronicled in Becoming AFI through in-depth essays written by those who have been involved in its adventures, growth, and success.
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“After being asked so many times what our book would be about, we decided to put together AFI’s history as we experienced it personally,” explain Firstenberg and Hindman. “As we structured the book with the stories we wanted to tell from those years, we realized that some of those stories really belonged to other voices. So, we went to several former colleagues and asked them to join our band. Each chapter tells a stand-alone story about an aspect of AFI, but together, they add up to the full picture.”
 
Becoming AFI provides an insightful, behind-the-scenes look at how AFI, with passionate determination, overcame the hurdles of advancing technology, political shifts, and new audience dynamics to turn its aspirations into a substantial and highly successful organization, becoming a tireless advocate of moving images as one of America’s most popular forms of art, and maturing into one of the world’s most respected educational and cultural institutions. For the Silo, Trina Kaye.
 
 
“No matter how divisive life in this country may become, the movie theater  has always been a place where we can discover what unites us.”
—Vernon Jordan Jr., New York Times
  
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“AFI saved our film history. AFI celebrates filmmakers. AFI trains the next generation. Thanks to Becoming AFI for telling us the fascinating story of its fifty-year history. And a big thank you to Jean Picker Firstenberg and James Hindman for documenting all of it! Here’s to the next fifty!”
―Edward James Olmos, actor and AFI trustee
 
 
About the Authors
 
Jean Picker Firstenberg served as president and CEO of the American Film Institute from 1980 to 2007, overseeing the development of AFI as one of America’s greatest national, cultural, and educational resources. She received an AFI Life Achievement Award for Service to the Institute and was named president emerita and a lifetime trustee. In 2016, Firstenberg was named to the California State University Board of Trustees by Governor Jerry Brown, overseeing the largest four-year public university system in the United States, with twenty-three campuses educating the most diverse student body in the nation. Prior to serving at AFI, Firstenberg spent four years as a program officer at the John and Mary R. Markle Foundation. She also served as director of Princeton University’s Publications Office. Firstenberg is a summa cum laude graduate of Boston University’s College of Communications. She has served on several boards, including that of Boston University (1984–1996), the George Foster Peabody Awards at Georgia University (1985–1997; board chair 1991–1997), and the United States Postal Service Citizens’ Stamp Advisory Committee (2002–2014; committee chair 2008–2014). She has won numerous awards and honorary degrees.
 
James Hindman, PhD, has spent his career in cinema and performing arts, creating and leading professional and public education programs at major institutions. During his twenty-four years at the American Film Institute, where he served as co-director and chief operating officer, he was provost of the AFI Conservatory, which he nurtured through WASC accreditation. He was also the uncredited producer of the award-winning feature documentary Visions of Light and the television series Starring the Actor. He developed the AFI Silver Theatre and Cultural Center in Silver Springs, Maryland, as well as numerous television projects and international film and television festivals. Subsequent to AFI, he developed and led film schools in the U.S. and internationally, including the Red Sea School of Cinematic Arts in Aqaba, Jordan, and New Mexico State University’s Creative Media Institute in Las Cruces. He is currently on the board of the New Mexico School for the Arts in Santa Fe, charged with creating a new cinematic and media arts program and facilities for the school. Prior to AFI, he served as head of graduate studies in the Performing Arts Department at American University in Washington, DC, having previously taught at the University of North Carolina. Hindman holds a PhD in drama from the University of Georgia and has served on the boards of the AIDS Service Center and LAMP in Los Angeles. He currently splits his time between Santa Monica, California, and Taos, New Mexico.
 
Patty Jenkins made history in 2017 when she directed her second film, Wonder Woman, becoming the first woman to direct a studio superhero movie and earning the biggest domestic opening of all time for a woman director. Jenkins wrote and directed her first film, the crime drama Monster, in 2003, launching Charlize Theron’s career with many awards, including an Oscar for Best Actress. Jenkins graduated from the Cooper Union for the Advancement of Science and Art in 1993 and the AFI Conservatory in 2001.
 
Dana Gioia was appointed Poet Laureate of the State of California in 2015 by Governor Jerry Brown. An award-winning poet who has published five collections of poetry, Gioia served as chair of the National Endowment for the Arts from 2003 to 2009, and was named a USC Judge Widney Professor in Poetry and Public Art in 2011.
 
David Lynch, born in 1946 in Missoula, Montana. Eagle Scout.
 
 
BECOMING AFI: 50 YEARS INSIDE THE AMERICAN FILM INSTITUTE
By Jean Picker Firstenberg and James Hindman
Foreword by Dana Gioia
Preface by Patty Jenkins
Afterword by David Lynch
Santa Monica Press/October 2017
Hardcover/$27.95 usd
ISBN-13: 978-159580-094-7
Culture

Rock Hall Of Fame Drummer Hal Blaine

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Hal Blaine’s NPR interview~

From http://www.thelooploft.com/blogs/ryans-corner/41775169-the-most-recorded-drum-set-in-history-hal-blaines-monster-kit : “Rock and Roll Hall Of Fame drummer Hal Blaine played on more Top 10 hits than any other musician. In fact, he played on 40 #1 singles, 150 Top Ten singles and 8 Grammy Records of the Year. If you don’t know his name, you certainly know his drumming. As a pivotal member of the loose group of crack session musicians known as “The Wrecking Crew”, Hal played the iconic beats on such diverse hits as “Be My Baby” by The Ronettes, “Good Vibrations” by The Beach Boys, “Strangers In The Night” by Frank Sinatra, Elvis Presley’s “Return To Sender”, and literally thousands of other songs from the 60’s and 70’s. The Monster Kit was developed by Hal along with his drum tech Rick Faucher and builder Howie Oliver can be seen [along with a video] at the link above.”