Barbara Stokes works in a Disaster Relief Company industry as a CEO in a company known as Green Structure Homes Delivered which is in Alabama, The United States. Barbara studied Biomedical Engineering and physics at Mercer University where she graduated. Stokes also studied for other courses in that university like Technical communication, Manufacturing and Management, Thermodynamics and Structures and Properties of Materials. Barbara worked at Pisces Corporation and Boeing before she joined GSH. Read more about Barbara Stokes at WDRB.com.
GHS is a company that provides a temporary home to individuals who have lost their homes due to natural disasters like hurricanes, earthquakes, and tornados. The company is partners with FEMA which is a disaster management agency in America. GSH got a 2.5 million dollars contract from FEMA which enabled the company to improve its efficiency by hiring more workers and being able to extend their operations to other parts of the country.
Hurricane Irma, wildfires in California, Idaho and other natural disasters have made GSH services be of much demand to cater for the housing of the victims struck by the blasts. Barbara Stokes is well known for her excellent social connections and skills to ensure that the company delivers its services well to both government agencies and people who need help. Barbara has had good exposure and experience in areas of manufacturing, technical communications, and engineering which has enabled agencies like FEMA and the US military to trust her skills being a brilliant natural leader. Read more about Barbara Stokes at crunchbase.com.
Apart from temporary housing natural disaster victims GSH also manufactures local structures for clients, guard shacks, and bollards. Barbara as the CEO to the company oversees every activity done in the company. She believes that the company’s performance reflects so much on her and the efficiency of the company hence she takes her work very seriously. GSH was able to recruit 80 more workers in Cullman, Alabama to cater for manufacturing jobs. Barbara Stokes feels obligated too also to help people in her country find jobs hence in glad to employ American in her company and is considered to be very responsible with people she is with whether they are employees or clients.
Outside her corporate life, she is a mother of three. She cares very much for people around her and has also volunteered to help in her community to nonprofitable charities.
New York City restaurants including Le Bernardin, The Spotted Pig, Jean-George Restaurant, El Quinto Pino and Txikito have been forced into the immigration debate after their bread supplier Tom Cat was inspected by Department of Homeland Security officials. The result of the inspection was that 21 employees lost their job making bread. The group Rise and Resist along with Brandworkers insists that the company should have done more to protect its worker and give them better benefits after they were forced to quit.
Rise and Resist along with the local group Brandworkers who they helped organized just for the impacted workers insists that Tom Cat has not treated the workers fairly. They believe that Tom Cat knew about the coming crackdown for two to three months, but they did not inform affected workers. They insist that Tom Cat and parent company Yamazaki have refused to meet with them in good faith. They insist that workers who agreed to the compensation plan offered by Tom Cat were coerced into doing so by their economic circumstances.
Tom Cat believes that it has been fair to the affected workers. They say that the affected workers were informed that they needed to update their paperwork as soon as the company received notification from the Obama administration. They also say that they negotiated with Bakery, Confectionery, Tobacco Workers and Grain Millers’ International Union to create a severance package. Each worker received one full week of pay for each year they were with the company. They also received health insurance for 90 days and all personal and vacation days were paid. They also gave workers six months to provide proof that they could legally work in the United States and get their job back without any loss of benefits or pay.
Affected restaurants have made different decisions. Some are continuing to use Tom Cat while others have moved to a different company.
Virtually every community in the country has a Chinese restaurant that services diners, with the level of quality far from consistent. In a restaurant hotbed like New York, the bar is set higher for such establishments to deliver great food and offer innovative takes on established menu items.
For those who favor Sichuan cuisine, there are two places that tend to stand out in this crowded field. First is Little Pepper, which is located in the College Point area and takes a more restrained approach when it comes to the use of oils in its cooking, with the end result delivering mouth-watering food.
The second of these dining wonders is Mission Chinese on East Broadway. In its earliest days, this place had to deal with being situated in temporary surroundings, which may have helped keep it off the radars of those with discriminating tastes in this type of food. However, chef Danny Bowien offers such things as dumplings that have been pan-fried and filled with scrambled eggs and tapioca to keep his diners guessing.
Despite being saddled with a lengthy name that might be difficult to remember, those that stop at Hao Noodle and Tea by Madam Zhu’s Kitchen are rewarded for their memory. The proprietor came to New York having made her name in China itself, which is where she looks to hire the chefs that craft the meals.
A pair of Chinese restaurants in Flushing should also garner the attention of those on their way to see the Mets or at any other time of year. Guan Fu Sichuan obviously favors that certain style, with exotic offerings like boiled bullfrog and braised turtle placed on the menu next to pig trotter and boiled sea cumcumber. Meanwhile, Lake Pavillion makes its case as the place to find good crab.
The country of Georgia was once part of the Soviet Union and likely often confused with the state. Perhaps even more confusion for individuals might be connected to what cuisine emerges from this obscure country. Those living in New York have the benefit of having access to multiple varieties of such dining options, yet determining where some of the best options exist may be difficult for some diners.
At Georgian Dream, a dish known as ojaxuri offers guests the chance to mix pork and potatoes amid a flavoring of onion, something that’s reportedly considered to be popular among Georgian families. Meanwhile, at Oda House, a unique take on salmon has the fish baked with a combination of sour cream, cheese and mushrooms.
Those venturing into Mtskheta might want to watch where they’re walking as they head to their table, given the darkened atmosphere. Tasting the beef khinkali is the equivalent of eating soup dumplings, while the cheeses that natives enjoy are available. In addition, beans that have been braised in herbs and mushrooms that are stewed are other options.
Tone Cafe offers kupati, which is the Georgian equivalent of sausage and has items like cilantro and pomegranate seeds located on top. Those with a yen for something that finds a way to merge cheese, eggs, bread and butter should be satisfied by tasting the adjaruli khachapuri that’s produced on a daily basis.
While Tone Cafe requires a trip to Brighton Beach, a place within New York City that can also offer some solid adjaruli khachapuri would be the Old Tbilisi Garden on Bleeker Street. Here, the sour and salty aspects are replaced by something that appeals to a diner’s sweet tooth. That same dish at Cheeseboat in Williamsburg will sometimes have food like macaroni and cheese or meatballs on top.
Quality Eats has just opened its third spot in New York in NoMad. This location, at 3 East 28th Street, is the largest of the three at 3,500 square feet. It has room for 125 guests in the dining room and bar sections, and they could potentially serve hundreds each night due to their relatively quick turnaround.
The first Quality Eats opened in 2015 in the West Village, and another was opened up on the Upper East Side two years later. The menu focuses on meat, and steaks are offered for under $30. This is a notable price point in an otherwise expensive market. Diners can choose from bavette cut, hanger, grilled skirt, sirloin, and Don Ameche cuts.
The new restaurant in NoMad offers starters including beet tabbouleh and sausage and pepper toast; a raw bar that serves up hamachi crudo, lump crab, and shrimp cocktail; main dishes including leg of lamb with anchovy butter, grilled octopus with beluga lentils, and lemon-charred chicken served with grilled herbs; and the kale chicken salad and charred steak salad. You can add on a side to your meal, choosing from popular items like brown-bag curly fries, cacio e peppe orzo, or creamed-spinach hush puppies.
The NoMad branch is run by Executive Chef Delfin Jaranilla. He has extensive experience in the Quality Eats businesses, working his way up from garde manger and line cook to earn the top spot in the restaurant.
Quality Eats is part of the Quality Italian and Quality Meats family, all of which are under the Quality Branded parent company. The organization is run by restauranteur Michael Stillman. Stillman is a part of a family that knows its meat; his father started up the first ever TGI Friday’s and was a manager for the famous steakhouse Smith & Wollensky.
Most 19-year-olds are either just out of high school, in college or joining the military. Within this particular demographic, Flynn McGarry stands out among his peers because he’s spending the month of February opening up Gem, a restaurant in New York City that will offer some pricey fare for hungry diners.
McGarry first entered the media sphere eight years ago, which was when he and his family lived in Los Angeles. At that time, the idea of attending dinner tastings of an 11-year-old chef would have seemed absurd. Yet enough people came to McGarry’s home and walked away impressed that he was able to lay the groundwork for this moment.
Gem will officially open for dinner on February 27, with a cafe known as The Living Room having already opened on February 12. The latter component has more of a bakery feel to it, with breads, muffins and other baked items part of the items available. The Living Room will be open in the day, followed by Gem’s nighttime service.
With Gem, diners are strongly advised to check their wallet beforehand, given the $155 price tag for anywhere from 12 to 15 different courses of food. A total of 18 people will be seated at either 6 p.m. and 9 p.m.
One of the cornerstones of Gem will be its offerings of pasta, with lamb also garnering a lot of attention on the menu. Whether grilled or braised with apple cider, the lamb offered by McGarry figures to whet the appetites of the hungry diners that find their way to this establishment.
Tarrts filled with sour cream and a sandwich with cabbage taking the place of bread are some other out-of-the-ordinary aspects that Gem brings to the table. Not to be outdone are potatoes that have been braised in yogurt.
The Japanese restaurant Tetsu, located at 78 Leonard Street in New York City, has tried to expand the horizons of this particular cuisine since first opening their doors. One aspect of their particular style has been their intense focus in the area of grilling, which has led to some unique concoctions along the way through the use of robatas.
One of their latest creations branches out into an area that ordinarily doesn’t have a strong connection to grilling: deserts. The particular delicacy in question is olive-oil cake, something that actually has roots in the Mediterranean, not the Far East. Yet the Japanese touch helps take this dessert into a new stratosphere.
Tetsu’s pastry chef Matthew O’Haver was first given the task by the restaurant’s owner Masa Takayama of trying to break the mold of what diners might expect. Some early attempts were seemingly geared more towards appeasing Takayama, yet didn’t meet his standards. That led to the owner taking any perceived shackles off of O’Haver and letting his natural creativity flow.
The end result, like many of O’Haver’s past creations, has a heavy sampling of both alcohol and salt. The cake has a distinct scent of yuzu sake, though it’s barely detectable and doesn’t take away from the overall taste. Once the cake has been finished, slices are then toasted, with mascarpone cream also a part of this mix. The end is a delightful convergence of sweet and salty that continues to get the attention of diners.
The price of this specific component of Tetsu’s menu is $12. That menu is dotted with casual fare that Takayama wanted to offer after years of offering more formal dining options. Fine-tuning this concept is something that took close to five years, with the restaurant finally making a grand entrance in late 2017.
Lime Crime is one of the world’s most renowned cosmetics lines. Headed by the Queen of Unicorns, herself, Doe Deere, LimeCrime is at the forefront of the beauty industry and is a force to be reckoned with in the makeup world.
What sets this company apart from most is the fact that they are 100% completely vegan. The brand’s CEO, Russian-born Doe Deere, is vegan and decided that everything that bears her name should be cruelty-free as well.
Deere is known for living a strictly vegan lifestyle, and because of this, she and her company’s products are preferred in the vegan community above other name brand makeup lines.
What kind of products does the company have available? All kinds. From lip toppers to eye palettes, Lime Crime has it all, and Doe Deere is often seen rocking Lime Crime’s makeup and giving makeup tutorials.
Lime Crime has makeup for every skin tone and every ethnicity. This means that any girl who sees the bold and bright colors and decides that she wants to join Team Unicorn can do so. The company has women of many ethnicities on their web page and social media pages.
LimeCrime does not merely specialize in cosmetics, however; they also have amazing hair products. Hair dyes are one of the products that keep all of the ladies on Team Unicorn very happy.
There are multiple hues available for women who wish to change their hair colors.
Women can choose a chalky grey hue. This dye is very dark and reminds some unicorns of powerful storm clouds.
Another color is Sea Witch. This is basically teal. It is a smooth blue-green and deeply resembles a glittering mermaid’s tail.
Chestnut is the company’s grey dye. Women can rock flawless grey locks no matter their ages.
Women and girls alike are able to be their true authentic selves when they use LimeCrime makeup. Thanks to Doe Deere and LimeCrime’s vision, becoming a unicorn has become a much easier dream to reach.
With over 30 years of experience, Scott Rocklage has a very extensive resume to include his PhD and him being a contributing inventor for over 30 different patents in the United States. Furthermore, he has been one of the top leaders in the industry that helped with FDA approval on various new drug applications.
Rocklage has worked for many different companies over the years and has been partner of some of these businesses. Several of the companies that you can find on Rocklage’s resume can include Relypsa where he was the board chairman and Novira a part of Johnson & Johnson. Scott also won a Nobel prize in 2005 for his contributions in chemistry, during his stent at MIT. Read more: Scott Rocklage | Crunchbase and Scott Rocklage | Bloomberg
Most importantly he became managing partner of 5 AM ventures in 2004, which has aided him in his healthcare contributions tremendously.
Though he received his Bachelors degree in California at Berkeley, as a Boston native, Dr. Rocklage returned to Massachusetts for his PhD to attend MIT and study chemistry. Working with various different entrepreneurs like scientists, business executives and physicians, he must always be on his toes. Rocklage can often find himself researching, learning and developing himself in life sciences.
Scott’s firm, 5 AM ventures is currently placing a financial backing on the cure of M1 which is the cause of muscular dystrophy in adults. At this point, there has been over $55 million contributed to the research and cure of the disease. A
s this is a disease that crosses through the DNA it is something that can be inherited through the family over years and conditions can worsen. With this in mind, 5 AM ventures and Scott Rocklage, PhD has decided to address this disease with new molecule medications.
With Rocklage’s true love for what he does, he is determined to fulfill these medical needs and continue to treat these diseases related to RNA and M1. He can truly be seen as a leader in the healthcare management industry that is tenacious, charitable and eager to help.
The James Beard Foundation announced their nominations for 2018. Included in the list are several New York City establishments that you will want to try if you have not discovered them yet.
This Korean steakhouse is the first of its kind in New York City. This Flatiron restaurant offers premium steaks, a live cooking experience and over 600 wine labels. If you choose to dine at Cote, then make sure to try the butcher’s feast that includes four different cuts of beef, numerous Korean side dishes and soft-serve vanilla ice cream.
Zachary Golper has been nominated by the James Beard Foundation as one of the best bakers in America. Breads are carefully made in small batches by hand at his Brooklyn restaurant called Bien Cult. The bakery bakes at least three times a day ensuring that guests get a fresh-baked loaf or treat regardless of when they arrive.
The foundation has also nominated Brooklyn’s Clover Club as an outstanding bar program. If you choose to go, then you can expect to find nine categories of drinks served from the reclaimed mahogany bar. This sophisticated space also serves an incredible Sunday brunch.
Dante also was added for its outstanding bar program by the James Beard Foundation. After being in its Greenwich location for more than 115 years, Dante has recently opened in Little Italy. While the interior pays tribute to its roots as a neighborhood cafe, you need to try the innovative aperitivos and Champagne drinks at this new location.
Chef Andrew Carmellini of Locanda Verde receives well-deserved kudos from the James Beard Foundation. The ravioli at this restaurant is made from a recipe Carmellini was given by his grandmother, and it should definitely be enjoyed. The innovative small plates often featuring lamb are also worth the trip to this Tribeca restaurant.
These are only a few of the wonderful places nominated for awards. You will definitely want to pick your favorite and visit it soon.