Meet Los Angeles Campus Alumni
We ask some of the first graduates from our L.A. campus about their experiences at ICE and launching culinary and pastry careers. These alumni have gone on to work in food businesses from The French Laundry to Dominique Ansel Bakery to Milk Bar Lab. Here's what it's like to find your culinary voice at the Institute of Culinary Education. Want to learn more? Visit ice.edu/LAalumni
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Los Angeles Campus | (888) 718-CHEF |
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New York Campus | (888) 354-CHEF |
Culinary Arts:
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Health-Supportive Culinary Arts:
Restaurant & Culinary Management:
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Baking & Pastry Arts: Freshman Year at The Culinary Institute of America
Go behind-the-scenes into the teaching kitchens and classrooms of the CIA. Learn more the skills baking & pastry arts students learn during their first year at the college. Freshman courses include Baking and Pastry Techniques, Principles of Design, Cafe Savory, Basic and Classical Cakes, Hearth Breads and Rolls, and more.
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CIA Degree and Certificate programs:
CIA Restaurants:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.
Recipe for Restaurant Profits: Restaurant Success Series from ICE and American Express
Cutting corners is easy and fast, but could you end up leaving money on the table? Discover the number one thing you need to know to make money and be successful in the restaurant business. Plus, ICE’s experts will teach you why everything from the attire of your staff to the design of your flatware can boost or hinder sales.
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Learn more about us at or join the conversation on social media.
Find your culinary voice™:
Facebook:
Instagram:
Twitter:
LinkedIn:
YouTube:
--------------------
Learn more about ICE’s Career Programs:
New York Campus | (888) 354-CHEF |
Culinary Arts:
Pastry & Baking Arts:
Health-Supportive Culinary Arts:
Restaurant & Culinary Management:
Hospitality & Hotel Management:
Artisan Bread Baking:
The Art of Cake Decorating:
Los Angeles Campus | (888) 718-CHEF |
Culinary Arts:
Pastry & Baking Arts:
Health-Supportive Culinary Arts:
Restaurant & Culinary Management:
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Take a recreational cooking class at ICE:
Read the latest stories:
Host your next event at ICE:
Subscribe:
Made for New York: Melting Pot
New York is the original melting pot. More than one-third of the people who live here were born in another country. Thanks to this city’s diversity and vibrant intellectual life, it remains the cultural capital of the United States. NYU Langone is proud to serve all New Yorkers—that’s why we’re opening medical sites across all of New York City. We think everyone should have access to the excellent care that we’re known for, the world over.
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Les vergers Boiron Contemporary Dessert Techniques with Michael Laiskonis
Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef Le Bernardin for eight years, his pastry philosophy manifests itself in a style of desserts that balance art and science, and contemporary ideas with classic fundamentals. Awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, his work also helped the restaurant maintain three stars from the esteemed Michelin Guide and four stars from the New York Times. In his five year tenure as Pastry Chef at Tribute in Detroit, Pastry Art and Design twice named him one of the “10 Best Pastry Chefs in America”. In 2014, the International Association of Culinary Professionals tapped him as its ‘Culinary Professional of the Year’.
Laiskonis has been featured in numerous web, print, television, and radio appearances internationally. He was named Bon Appétit’s 2004 Pastry Chef of the Year and Starchefs.com declared him a Rising Star in 2006. Laiskonis has been a key member in helping develop the culinary side of IBM’s latest iteration of Watson technology. His consulting projects have included a collaboration with the Ritz Carlton hotels in Grand Cayman, Washington DC, and Philadelphia through Ripert Consulting, as well as several pastry shops throughout Japan, and most recently, advisory positions with major food companies and independent restaurants alike.
In 2008, Laiskonis became a featured contributor to Gourmet.com and participated in the launch of the Salon.com food page. His writing has also appeared on The Huffington Post and The Atlantic, as well as several anthologies, including The Kitchen as a Laboratory, published in 2012 by Columbia University Press. Michael’s current kitchen sessions are documented on his blog, Opusculum, at mlaiskonis.com.
Also engaged in work as a consultant Laiskonis is excited to find himself in a position to give something back to the culinary community after nearly twenty years in the kitchen. Beyond developing and teaching an ever‐changing battery of technical skill, he hopes to inspire the next generation of young cooks by sharing his perspective of the creative process as well as the underlying drive and determination necessary to succeed as a chef. In addition, Laiskonis began working with diplomatic delegations in the United States, Lithuania, and Latvia as part of a broad cultural exchange to promote Baltic cuisine.
About Y. Hata
From its humble beginnings in 1913, through its incorporation in 1922, the legacy of the founder of our company, Yoichi Hata, continues into the 21st century. Yoichi Hata immigrated to Hilo, Hawaii in the late 1800’s. His wife Naeko later joined him, and in 1913, they started a “mom and pop” operation and began to wholesale products out of their warehouse/garage. Yoichi transformed a modest backyard operation on the Big Island of Hawaii into a prolific statewide network. They had ten children, of whom five were instrumental in developing the family business. Russell Hata, Yoichi’s grandson, is the current Chairman of the Board and CEO.
The New York Wine & Culinary Center
The New York Wine & Culinary Center is to educate, engage and excite our visitors by celebrating and showcasing New York's finest in wine, craft beer, food and agriculture. Whether you have 30 minutes or an entire day, The Center offers you an array of inviting experiences in a setting that proudly highlights the natural beauty, rich history and agricultural bounty of New York State.
Through supportive partnerships with area farmers, winemakers, artisans and entrepreneurs, The New York State Wine & Culinary Center brings you the best of New York, all in one beautiful and scenic spot on the northern shore of Canandaigua Lake.
Finger Lakes Visitors Connection is the tourism promotion agency representing Ontario County in the Finger Lakes. Because of our central location ...
for more info, go to GoodNewsPlanet.com
A New New Deal for NYC and the USA
“A New ‘New Deal’ for NYC & the USA” will be held on Friday, October 27, at the New School for Social Research, featuring a welcome by Professor Franklin D. Roosevelt, III, Honorary Chair, and speeches by the Honorable Letitia James, New York City Public Advocate, and Representative Marcy Kaptur (D-OH).
The program will highlight Public Advocate James’s “New York Jobs for All Program,” a local version of H.R. 1000, the Jobs for All Act that Representative John Conyers (D-MI) has sponsored in successive sessions of Congress since 2013. According to Gertrude Schaffner Goldberg, Chair of NJFAC’s Executive Committee, “By initiating legislation for a New York Jobs for All Program, Public Advocate Letitia James has taken a giant step toward economic and social justice. This program will also move New York toward realizing the right to a useful and remunerative job that President Franklin D. Roosevelt described in his last two State of the Union Messages as the foundation of a ‘Second Bill of Rights’ for the American People.” In addition to Professor Roosevelt, Public Advocate James and Representative Kaptur, who is Chief Sponsor, H.R. 2206, 21st Century Civilian Conservation Corps Act, and Co-Sponsor H.R. 1000, 21st Century Humphrey-Hawkins Full Employment and Training Act, speakers will be the New School’s Dean William Milberg, Professor Robert Pollack, Director of the Columbia University Seminars, Professor Gertrude Schaffner Goldberg, NJFAC Chair, and Co-Chair, Columbia University Seminar on Full Employment, Social Welfare, and Equity, Gray Brechin, Geographer and Founder, Living New Deal, and Professors Darrick Hamilton of the New School, Philip Harvey of Rutgers Law, Stephanie Kelton, former Chief Economist, Senate Budget Committee & Stony Brook University, and Randall Wray of the Levy Institute, Bard College.
DMACC Culinary Arts Chair Retires
Discover DMACC Episode 25. After 43 years Chef Robert Anderson is hanging up his toke. Anderson reflects on the history of the Iowa Culinary Institute at DMACC.
Learn more about the DMACC Culinary Program at:
Remembering Judith Jones, A Culinary Luminary | The New School
Sponsored by the Food Studies ( and the Creative Writing ( programs at The New School, in cooperation with the James Beard Foundation, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Museum of Food and Drink, and the Institute of Culinary Education. During the last 60 years, no cookbook editor has influenced American culinary life more than did Judith Jones (1924-2017). In her 57 years at Alfred A. Knopf, she launched the careers of many major food writers, beginning with Julia Child, Marcella Hazan, and Madhur Jaffrey.
Almost 50 years ago she introduced the British scholar-writer Claudia Roden to American audiences. In 1976 she inaugurated an era of serious investigation into African American cooking with Edna Lewis's The Taste of Country Cooking. She created the ambitious series Knopf Cooks American, which surveyed traditions ranging from Southern baking (Bill Neal's Biscuits, Spoonbread, and Sweet Potato Pie) to the Italian-American kitchens of Rhode Island (Nancy Verde Barr's We Called It Macaroni). She made Lidia Bastianich a household name, and gave cooks an enlarged understanding of American and worldwide Jewish cuisine through her many editor-writer partnerships with Joan Nathan.
With her husband, Evan Jones, Judith also wrote the cookbooks Knead It, Punch It, Bake It!: The Book of Bread, and The Book of New New England Cookery. Among her solo works were the memoir The Tenth Muse: My Life in Food (2007) and the cookbook The Pleasures of Cooking for One (2009). Judith was inducted into the James Beard Foundation's Cookbook Hall of Fame last year and she won a JBF Lifetime Achievement Award in 2006.
Featuring: Joan Nathan, author of King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World (2017); Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013); Laura Shapiro, author of What She Ate: Six Remarkable Women and the Food That Tells Their Stories (2017); Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages (2008); Madhur Jaffrey, author of Vegetarian India: A Journey Through the Best of Indian Home Cooking (2015); and a memorial statement by Bronwyn Dunne, Judith Jones's step-daughter. Moderated by New School Food Studies faculty member Andrew F. Smith. For full speaker bios, please go to:
THE NEW SCHOOL |
Location: Theresa Lang Community and Student Center, Arnhold Hall
Tuesday, October 24, 2017 at 6:00 pm to 8:00 pm
NY Cadets and Chefs Join Forces in the Kitchen
West Point cadets traded in their traditional uniforms for a chef's white coat and hat in an exchange program with the Culinary Institute of America. The two institutions share similarities, including discipline, focus and leadership training. (Oct. 18)
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Secretary Clinton Delivers Remarks at the U.S.- Morocco Strategic Dialogue
U.S. Secretary of State Hillary Rodham Clinton delivers remarks at the opening plenary for the U.S.- Morocco Strategic Dialogue at the U.S. Department of State in Washington, D.C. on September 13, 2012. [Go to for more video and text transcript.]
HideAwayInn Bon Appetit
Steve and Debbie Miller, owners of The Hideaway Inn in Bucyrus, Ohio, are proud and excited to introduce to their customers and the community, Chef Michael Thompson. Chef Thompson is a native of New Orleans, Louisiana,and graduated from the Culinary Institute of America, Hyde Park, New York at the top of his class with honors. Chef Thompson has taken his culinary talents and imagination throughout the United States, the Caribbean, and Western Europe. His reputation and passion for great food has been enjoyed by twelve Presidents.and Prime Ministers, celebrities and prominent citizens which include Russian Presidents Vadimir Putin and Dmitry Medvedev, German Chancellor, Angela Merkel, Secretary of State, Henry Kissinger, Carol Burnett, Kevin Costner, Oliver Stone, Michael Jordon,
Shaquille O'Neal and the list goes on and on, with too many to mention. Steve and Debbie Miller invite you to come to The Hideaway Inn located at 1601 State Route 4 in Bucyrus and meet Chef Thompson and enjoy the various cuisines be brings to our community along with so many interesting stories he has to share with us. After years of International travels Chef Thompson has chosen our area to settle down with his wife and two daughters to ensure a good education for his girls in a safe environment. Call 419-562-3013 to make reservations. Your family, friend, holiday parties can look forward to a wonderful experience prepared for them by Chef Thompson.
Culinary Program at Cedar Ridge High School
Highlighting one of the many programs Round Rock ISD Career and Technical Education (CTE) has to offer, the culinary program at Cedar Ridge High School is a 3-4 year program that helps students learn how to cook in a commercial-grade kitchen. Students also have the opportunity to earn certifications for a future career in the Culinary Arts. Click the video to learn more!
New York City Chancellor Richard Carranza on Advancing Equity and Excellence in Schools
“My parents had no privilege. My parents had no treasure. The only thing they had was a dream that their children would be educated, and that they would be cared for, and that they would have the opportunity to do better than what they had done. So when I say to you that I’m an unapologetic, vociferous, sometimes a ravenous defender of traditional public education, it’s because that is from whence I came. If you are an educator, I would very humbly, respectfully say you need to be one, too.”
New York City Chancellor Richard Carranza, one of the most forceful advocates on equity and desegregation, discusses the moral and societal imperative of creating equitable educational opportunities in New York City—and in public school systems across the country—for children of color and low-income students in his keynote address at Education Week’s Leaders To Learn From event in Washington.
Carranza was a 2015 Leaders To Learn From honoree recognized for leadership in English-language-learner education when he was superintendent of the San Francisco Unified School District. Read his profile:
Feeding the Hudson Valley 2016
Poughkeepsie Farm Project was thrilled to be part of this important event on October 8, 2016. Feeding the Hudson Valley took over the Walkway Over the Hudson State Historic Park in collaboration with the Food Bank of the Hudson Valley's Walk to Fight Hunger. Hundreds of members of the public were provided a delicious free feast, sourced from fresh top-quality produce that would have been wasted.
The Hudson Valley Regional Council, Rescuing Leftover Cuisine, Dutchess Outreach, the Food Bank of the Hudson Valley Food Bank, and others promoted positive solutions to food waste right here in the Hudson Valley. While some benefit from the great bounty of fresh foods the Hudson Valley has to offer, there are many people in our region who suffer from food insecurity. This means they lack easy and regular access to quality food and may frequently go hungry. While 40 percent of food in the United States goes uneaten, 1 in 7 people struggles with hunger. Food waste in New York totals about 18% of what makes up our waste stream while across Dutchess, Orange, Putnam and Ulster counties 1 in 10 people receives Supplemental Nutrition Assistance Program (SNAP) benefits and barely get enough to eat.
Feeding the Hudson Valley was made possible by: Hudson Valley Regional Council and Feedback with partners Dutchess County Division of Solid Waste, Rescuing Left Over Cuisine, Poughkeepsie Second Chance Foods, Inc., Dutchess Outreach, Cornell Cooperative Extension Orange County, Ulster County Resource Recovery Agency, UlsterCorps, RVGA Rondout Valley Growers Association, Family of Woodstock, Food Bank of the Hudson Valley, Poughkeepsie Farm Project, Common Ground Farm, Fishkill Farms, and EatLocalNY.
Funding provided by the NYS Pollution Prevention Institute through a grant from the NYS Department of Environmental Conservation. Any opinions, findings, conclusions or recommendations expressed are those of the author(s) and do not necessarily reflect the views of the NYS Pollution Prevention Institute or Department of Environmental Conservation.
[4K] Driving on downtown Richmond, Virginia
Richmond, the capital of Virginia, is among America’s oldest major cities. Patrick Henry, a U.S. Founding Father, famously declared “Give me liberty or give me death” at its St. John's Church in 1775, leading to the Revolutionary War. The White House of the Confederacy, home of Confederate President Jefferson Davis during the Civil War, is now a museum in Court End, a neighborhood known for Federal-style mansions.
Richmond has woken up from a very long nap . The capital of the commonwealth of Virginia since 1780, and the capital of the Confederacy during the Civil War, it's long been an old-fashioned city clinging too tightly to its Southern roots. But an influx of new and creative young residents is energizing and modernizing the community.
Today the 'River City' shares a buzzing food-and-drink scene and an active arts community. The rough-and-tumble James River has also grabbed more of the spotlight, drawing outdoor adventurers to its rapids and trails. Richmond is also an undeniably handsome town that is easy to stroll, full of redbrick row houses, stately drives and leafy parks.
Virginia Commonwealth University (VCU) is a public research university in Richmond, Virginia. MCV was founded in 1838 as the medical department of Hampden–Sydney College, becoming the Medical College of Virginia in 1854. In 1968, the Virginia General Assembly merged MCV with the Richmond Professional Institute, founded in 1917, to create Virginia Commonwealth University. In 2018, more than 31,000 students pursue 217 degree and certificate programs through VCU's 11 schools and three colleges, The VCU Health System supports the university's health care education, research and patient care mission.
Best Things to Do in Richmond (VA):
Metro Richmond Zoo: .
American Civil War Museum, White House & Museum of the Confederacy:
The Science Museum of Virginia:
Hollywood Cemetery:
Belle Isle:
Hardywood Park Craft Brewery: .
Maymont Children's Barn & Nature Center: maymont.
Maymont Italian Garden
Maymont Japanese Garden
Bush Gardens, Williamsburg, close to Richmond
Snowmageddon Juno - EPIC & Historic New York City Blizzard 2015: Potentially Crippling Disaster
NYC blizzard 2015: ‘Disaster,’ ‘crippling,’ ‘historic’, Northeast U.S. braves 'crippling' blizzard, transit systems shut, WINTER STORM JUNO COULD BRING HISTORIC BLIZZARD TO NORTHEAST US, This is going to be a big one, historic, Winter storm looms with record level snow threat; 7,700 flights canceled, Winter Storm Juno: A Pummeling for the History Books, NYC mayor: Snowstorm could be worst ever.
These were some of the headlines for the dreaded Juno Winter Storm a few days ago.
(Reuters) - A massive, wind-whipped blizzard slammed into the U.S. Northeast on Monday, creating havoc for more than 60 million people and forcing New York City to shut down on a scale not seen since Superstorm Sandy devastated the region in 2012.
The potentially historic storm which could affect 20 percent of the U.S. population, caused several states up and down the east coast to declare emergencies, forced the cancellation of thousands of flights, closed major mass transit hubs and schools.
Officials warned that the storm could dump as much as 3 feet (90 cm) of snow on the region.
New York, New Jersey, Connecticut, Rhode Island and Massachusetts declared states of emergencies as people were urged to stay home with transit systems, including the New York City subway, suspending services and roadways closed amid white-out conditions.
The National Weather Service issued a blizzard warning from New Jersey to Maine, with conditions worsening overnight and wind gusting to over 50 mph (80 kph) in the New York City area. Coastal flood warnings were issued, with tides in the New York metro area expected to be as much 3 feet higher than normal early Tuesday morning.
Retailers ran short of everything from shovels and snowblowers to basic groceries. At a Shaw's Supermarket in Somerville, Massachusetts, canned food shelves were thinned and checkout lines long. In Brooklyn, grocery store shelves were stripped of bread and bottled water.
SUBWAY SHUTDOWN
The brutal weather paralyzed the New York City metropolitan area, with an 11 p.m. deadline set for suspending all subway, bus and commuter rail service on Metro-North Railroad and Long Island Rail Road.
While New York's subway system has shut down ahead of major tropical storms, such as 2012's devastating Superstorm Sandy, transit officials said this was the first time they had canceled service solely due to snow.
New York Governor Andrew Cuomo announced a travel ban for all but emergency vehicles on every road in 13 counties in southern New York state, including New York City, suburban Westchester and Long Island, with the threat of a $300 fine for violators.
His peers in Connecticut and Massachusetts imposed similar bans on driving.
Vacationers and business travelers faced headaches as airlines canceled about 7,700 U.S. flights, according to flight-tracking service FlightAware. New York authorities also said virtually all flights at LaGuardia Airport on Tuesday will be canceled and cancellations at John F. Kennedy International Airport will be significant.
SCHOOLS CLOSED
The blizzard knocked out entertainment events including Monday night Broadway performances and home games for the New York Knicks and Brooklyn Nets and shut New York City's zoos, where snow leopards, puffins and polar bears frolicked in privacy.
The United Nations headquarters gave itself a day off on Tuesday. East Coast schools, including New York City with the nation's largest public school system serving 1 million students, and universities, including Harvard and the Massachusetts Institute of Technology, canceled classes for Tuesday.
Even Wall Street traders rushed home, although exchanges remained open.
As much as 24 inches (60 cm) of snow from the crippling and potentially historic blizzard was expected to blanket many areas along the East Coast, the weather service said. High winds raised the potential for power outages caused by tree limbs falling on overhead utility lines.
STATES OF EMERGENCY
New Jersey Governor Chris Christie declared a state of emergency and told all but the most essential government workers to stay home on Tuesday. New Jersey Transit commuter trains will stop running for at least one day, beginning at 10 p.m. on Monday, he said.
Massachusetts Governor Charlie Baker and Connecticut Governor Dannel Malloy told residents to expect driving bans later on Monday and all of Tuesday. The Boston area transit system will be shut on Tuesday.
The biggest snowfall on record in New York City came during the storm of Feb. 11-12, 2006, dropping 26.9 inches (68 cm), according to the city's Office of Emergency Management.
Unfortunately, IT WENT from Snowmageddon to Nomageddon.
Sources: .
⊰⊱ EYEONAIMAN (Eye On Aiman) ⊰⊱
JCCC's Wylie Hospitality and Culinary Academy
JCCC's Wylie Hospitality and Culinary Academy provides state-of-the-art preparation for a career in Hospitality and Service Industries. Gain the tools you need with hands-on experience today!
For more information on this and other happenings at the college, visit
Your Every Move is Being Watched | John Whitehead
I Always Feel Like...
...Somebody's Watching Me
~ Rockwell, 1984
It's Not Paranoia if They're Really After You
~ Enemy of the State, Buena Vista Pictures, 1998
What is the true impact on our liberty and privacy, wrought by sweeping changes imposed by recent and planned government programs, such as The Patriot Act, NDAA, HART, NSLs, and others? Have we been co-opted under defacto martial law by stealth? And do we have any recourse left?
Constitutional attorney and founder of the Rutherford Institute, John Whitehead, returns to Finance and Liberty (and Reluctant Preppers) for a hard-hitting expose of the reality we are living under, and what we can still do about it!
About John Whitehead:
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John Whitehead is an attorney and author who has written, debated and practiced widely in the area of constitutional law, human rights and popular culture.
Widely recognized as one of the nation’s most vocal and involved civil liberties attorneys, Whitehead’s approach to civil liberties issues has earned him numerous accolades and accomplishments, including the Hungarian Medal of Freedom and the Milner S. Ball Lifetime Achievement Award for “[his] decades of difficult and important work, as well as [his] impeccable integrity in defending civil liberties for all.” As nationally syndicated columnist Nat Hentoff observed about Whitehead: “John Whitehead is not only one of the nation’s most consistent and persistent civil libertarians. He is also a remarkably perceptive illustrator of our popular culture, its insights and dangers. I often believe that John Whitehead is channeling the principles of James Madison, who would be very proud of him.”
Whitehead’s concern for the persecuted and oppressed led him, in 1982, to establish The Rutherford Institute, a nonprofit civil liberties and human rights organization located in Charlottesville, Virginia. Deeply committed to protecting the constitutional freedoms of every American and the integral human rights of all people, The Rutherford Institute has emerged as a prominent leader in the national dialogue on civil liberties and human rights and a formidable champion of the Constitution. Whitehead serves as the Institute’s president and spokesperson.
Whitehead has filed numerous amicus briefs before the U.S. Supreme Court, has been co-counsel in several landmark Supreme Court cases and continues to champion the freedoms enshrined in the Bill of Rights in and out of the courts. His law review articles have been published in Emory Law Journal, Pepperdine Law Review, Harvard Journal on Legislation, Washington and Lee Law Review, Cumberland Law Review, Tulsa Law Journal and the Temple University Civil Rights Law Review.Whitehead is also a member of various groups that seek nonpartisan consensus solutions to difficult legal and constitutional issues through scholarship, activism and public education efforts.
John Whitehead is a frequent commentator on a variety of legal and cultural issues in the national media and writes a weekly opinion column, which is distributed nationwide. He has authored more than 30 books on various legal and social issues. His most recent books include the best-selling Battlefield America: The War on the American People and the award-winning A Government of Wolves: The Emerging American Police State. In addition, he wrote and directed the documentary video series Grasping for the Wind, as well as its companion book, which focus on key cultural events of the 20th Century. The series received two Silver World Medals at the New York Film and Video Festival.
Born in 1946, John W. Whitehead earned a Bachelor of Arts degree from the University of Arkansas in 1969 and a Juris Doctorate degree from the University of Arkansas School of Law in 1974. He served as an officer in the United States Army from 1969 to 1971.
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Real Italians and Non-Real Italians | Italics
In the studio with us this month are Dr. Stefano Albertini, Clinical Professor of Italian in New York University’s Department of Italian and Director of its Casa Italiana, and Rossella Rago, host of the popular web TV series Cooking with Nonna. We will discuss today the notion of what constitutes Real and Non-Real Italians, a discussion that is long overdue, some might say.
Taped: 11/12/19
Italics, Television for the Italian American Experience is a monthly presentation in the CUNY Presents timeslot that features prominent Italian Americans in the arts, business, government, sports, academia, and more. Each episode explores various aspects of the Italian diaspora, Italian-American history and traditions, contemporary Italian-American life, and takes a projected look at the future of the Italian-American community.
Italics is hosted by Anthony Julian Tamburri, Dean of the John D. Calandra Italian American Institute of Queens College/CUNY and Distinguished Professor of European Languages and Literatures.
Italics is now in its third decade serving the Italian-American community and those interested in Italian-American history and culture. Italics is co-produced in collaboration with the John D. Calandra Italian American Institute.
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