Here are the maximum 50 results for frank:
say hey!
Spiritual, by Charles White, 1941, 📸 by Frank Hurley https://t.co/ZyfeU6XseV pic.twitter.com/a9yXybbvQo
— ArtButMakeItSports (@ArtButSports) June 19, 2024
Frank Stella, dead.
seemingly it was mentioned elsewhere, but enjoying Franklin on a binge. I'm starting 4 now.
the worse underscore ever
THE EXORCIST
1973, Horror, 2h 2m
just saw a trailer for a michael douglas as ben franklin series on apple and im gonna say its more like michael douglas playing michael douglas dressed in period clothing.
Spain Gets Last Word, and Reaches First World Cup Final
A late swing of goals and emotions ends with a dramatic winner by Olga Carmona, and Spain one win from its first world championship.
Frank O'Hara
Claes Oldenburg RIP
fenway frank & pfizer fries on the side. gearing up for shots at the ballpark in beantown.
RIP Robert Frank
good news! i can finally feel uncomfortable outside of specifically designated "free dance zones."
A nearly century-old law that turned New York bars into no-dancing zones, prevented singers like Billie Holiday and Ray Charles from performing and drew protest from Frank Sinatra, is finally set to be struck down.
lot of positive reviews for hbos The Deuce. premieres tonight.
Summary:
Stella insistence on the primacy of space over every other aspect of the experience and process of painting was still directly in line with Clement Greenberg’s insistence on the primacy of flatness. With his 1964 “What you see is what you see” — eerily contemporary with Marshall McLuhan’s own tautological formula about the medium being the message — Stella brings Greenberg’s literal flatness to a metaphorical level: Painting is the message and metaphorical flatness is now achieved in painting by denying it any depth of content. With the Baroque metal reliefs, however, despite their apparent act of apostasy from Greenberg’s dogma, Stella clearly remained within the boundaries of the reductivist paradigm. Rather than confront the strictures of Greenberg’s Modernist tropes, he allowed them to endure by substituting three-dimensional space for flatness.But, come to think of it, when he speaks about space, Stella’s subtext is all about speed, or rather, of space as speed. Speed entered American painting as a latent concept with Barnet Newman’s “zips.” But it is worth remembering that Newman did not adopt Thomas B. Hess’s term of zip for his paintings’ vertical bands until 1966, fairly late in his career. Prior to that, he simply called them “stripes.” Even though today the term zip can’t help but connote the idea of speed, Newman was clearly on the side of slow art, with a rare, deliberate, and carefully pondered production of only 118 paintings over 25 years, versus the thousands of paintings that have poured out of Stella’s studios.
Artist Frank Stella’s abstract synagogues on display in Poland
The works are from his Polish Village series produced in the 1970s. He embarked on that project after he was inspired by a 1959 book by Polish architects Maria and Kazimierz Piechotka entitled “Wooden Synagogues.” The exhibition also features photographs of the synagogues by Szymon Zajczyk, a Jewish photographer and art historian who was killed in the Holocaust.
Just back from SF mini tour with the band...
Awesome out there...
Damn good eatin...
In/Out burger right aft landed...Guess some sort of classic SF hamburger chain...Was ok...Got this so called "animal" burger...fried in mustard...?
Next day Swan Oyster Depot....Forgetaboutit...Amazing joint...can even begin how happy...Plus weirdest thing...No line!!!
Chez Panisse Cafe late lunch...Great...More oysters, Nice Huet Sec...then a Cali Pinot ...dont remeb name..good tho, (we had no photo rule) restraint....Nice chicken dish w chick peas sort of Moroccan-y....Laid back scene, real nice room...Did have to make slight adjustment frankly to Waters apporach of just letting things be...not tring to blow your head off...In other words was at first.."Like, hmm...really...?"
Spices II...Great chinese.....Some how we didnt get the crazy spicy stuff they famous for...Pig Ears....!! Love....Guess gotta go back...
Any number of ok burritos in bettween...And cool bars for mixology investigation...Agricole.. Slate, Alembic
IMAX has diluted their brand with lots of different formats. The top-end IMAX formats are relatively rare. For the new Star Wars, these theaters will have the best formats. Two are near me.
Star Wars: The Force Awakens in IMAX 3D in IMAX with Laser
California
TCL Chinese Theatres IMAX – Hollywood
AMC Metreon 16 & IMAX – San Francisco
AMC Universal CityWalk Stadium 19 & IMAX – Universal City
Massachusetts
Sunbrella IMAX 3D Theatre, Jordan’s Furniture Reading – Reading
Ontario
Scotiabank Toronto & IMAX – Toronto
Virginia
Airbus IMAX, Stephen F. Udvar-Hazy Center – Chantilly
Washington
Boeing IMAX, Pacific Science Center – Seattle
Star Wars: The Force Awakens in IMAX 2D on IMAX 15/70mm Film Projection
Alabama
McWane Center IMAX Dome Theatre – Birmingham
IMAX, U.S. Space & Rocket Center – Huntsville
California
Hackworth IMAX Dome, The Tech Museum – San Jose
Florida
Museum of Discovery & Science AutoNation IMAX – Ft. Lauderdale
IMAX Dome, Museum of Science & Industry – Tampa
Indiana
IMAX, Indiana State Museum - Indianapolis
Iowa
Blank IMAX Dome, Science Center of Iowa – Des Moines
Missouri
Branson’s IMAX, Entertainment Complex – Branson
St. Louis Science Center OMNIMAX Theatre – St. Louis
Pennsylvania
Tuttleman IMAX, The Franklin Institute– Philadelphia
Washington, DC
Lockheed Martin IMAX, National Air & Space Museum
BBQ w Franklin
great austin based how to series.
Just binge watched two episodes of Grace and Frankie. Well it felt like a binge. Will continue later.
Frank. Currently on netflix.
Just back from curious night for Michelle bday.....
Went to Alder on early shift,,6;00 (made res pretty late last week so...) Certainly heard lots of different things abt it...all pretty good, but some disenters here an there... Anyway, had couple cocktails which never usually get, but these were great...Red Zeppelin was one with crazy combo of sumac and paprika powdering rim with gin and strawberry juice inside...awesome, great texture combo.. Other was called-- Dr. Daves Script Pad-- w rye, amaro and smoked maple as operative forces. This was like amped up dark and stormy frankly, happily bringing back thoughts of RI. Then from small plate type stuff got Pigs in Blanket, cool chinese sausage in great lite crust with spicy stuff all around...coulda ate 40...Sun Gold Tomatoes w crab was only under whelmer..just not enough spark, but good clean flavor, must admit...Then had Clam Chowder...fuckin killed...Really impressive depth while being sort of light bodied..not mention those crazy freeze dried(?) oyster "crackers" They split one order for us, was perfect...Oh, yeah, then in the middle of these a woman (manager turns out) comes over an says.."Here is the Foie Gras terrine on the house, I'm a big fan of your work"...??? I'm like huh,,,? oh great she thinks I'm that fucking actor again....But no, in fact we learn she used to work in galleries,,Boesky for one..(didnt go into that in depth tho)..Pretty nice, must say...Then we went for Fish and Chips which were great... not much of a twist at work powdered malt was cool in this....,And then the truly nuttiest awesome thing...Rye Pasta with Pastrami....This is a complete revelation of a dish...utterly unprecedented I'd say, tho not for everyone evidently,( like who cares?)..Really does taste like Katz's turned into pasta,,,except pastrami better here..Unexpected harmony of mustard and pasta....a new classic. Had bottle of Irouleguy Rouge fr Ilarria...She brought over decanted which I said was nice to see and she said..."Oh thats Dewey's influence, he insists on it." Of course he doesn't exactly work there but,,,,, so we got to quip about him a bit....Finally had Rootbeer Pudding w smoked Cashews...genius...mellower execution of rootbeer/pretzel item I had at Momofuko Ko while ago, but amazing......Like, I'd go back here...and will.
So as we were finishing got text from gallery dude I know asking if we want to go hear a La Monte Young performance at his place in Tribeca...So yeah, sure, headed down there got on line, went up stairs, paid, took off shoes, sat on carpet, breathed ton of incense, staired at psych projections on wall while electro-drone played....waited.......Eventually Mr Young, and two woman emerged from hall and sang over drone for abt two hrs....long but great...
Cool to know these things still going on in NYC...
SDB
vintageblackglamour:
Aretha Franklin rehearses steps with the legendary dancer and choreographer Charles “Cholly” Atkins at a dance studio in 1961. Mr. Atkins (1913-2003) created the iconic dance moves of The Temptations, Gladys Knight and the Pips and The Supremes’s famous “Stop! In the Name of Love” hand movement. The Alabama-born Mr. Atkins began his career as a vaudeville performer and was one half of the legendary dance duo Coles and Atkins with Honi Coles. In 1988, he shared a Tony Awards for choreographing the Broadway show, “Black and Blue.” Photo: Frank Driggs Collection/Getty Images.
“The Moral Majority supports legislators who oppose abortions but also oppose child nutrition and day care. From their perspective, life begins at conception and ends at birth.”
frank rich in nyt magazine
nyts dargis & scott
slate culture gabfest (final segment)
an old npr retrospective:
The Republican Party, at its core, does not favor the government doing anything about anything unless it is to make life a bit easier for their paymasters. They do not want health care reform by any description, but they cannot say that, otherwise they are easily attacked about not being interested in rising health care costs or the plight of the uninsured. They never wanted Medicare, and have tried on at least two occasions -- Gingrich in the 1990s, and Ryan in 2011 -- to change its fundamental structure. In both cases, their orwellian word guru, Frank Luntz, told them to say they were "strengthening" Medicare.
They do not want immigration reform of any stripe. Maddow's 8/19 program referenced Republican insistence on improved border control as a prerequisite for voting on the 'path-to-citizenship' that is the only solution other than mass deportation of 11 million people to the problem. The Obama administration was snookered as well -- having beefed up border security by 3-fold, and by deporting more undocumented workers than "W," they thought they had 'earned' a vote on comprehensive reform.
if youd like to make a charitable donation make the check out to me, al franken.
Jane Curtin: Well, the 1970's are in their final month, and with some thoughts on this decade and the one we're about to enter, here's Weekend Update's Social Sciences Editor Al Franken.
Al Franken: Thank you, Jane. Well, the "me" decade is almost over, and good riddance, and far as I'm concerned. The 70's were simply 10 years of people thinking of nothing but themselves. No wonder we were unable to get together and solve any of the many serious problems facing our nation. Oh sure, some people did do some positive things in the 70's - like jogging - but always for the wrong reasons, for their own selfish, personal benefit. Well, I believe the 80's are gonna have to be different. I think that people are going to stop thinking about themselves, and start thinking about me, Al Franken. That's right. I believe we're entering what I like to call the Al Franken Decade. Oh, for me, Al Franken, the 80's will be pretty much the same as the 70's. I'll still be thinking of me, Al Franken. But for you, you'll be thinking more about how things affect me, Al Franken. When you see a news report, you'll be thinking, "I wonder what Al Franken thinks about this thing?", "I wonder how this inflation thing is hurting Al Franken?" And you women will be thinking, "What can I wear that will please Al Franken?", or "What can I not wear?" You know, I know a lot of you out there are thinking, "Why Al Franken?" Well, because I thought of it, and I'm on TV, so I've already gotten the jump on you. So, I say let's leave behind the fragmented, selfish 70's, and go into the 80's with a unity and purpose. That's what I think. I'm Al Franken. Jane?
Jane Curtin: Thank you, Al. That's the news. Good night, and have a pleasant tomorrow.
Why Is Our Thanksgiving Bird Called a Turkey?
(Answer: Because, of course, it came from Turkey)
by Larry E. Tise, Historian
East Carolina University
Help on the Way>
Slipknot >
Shakedown Street
Jackrstaw
El Paso
Wharf Rat
Two Djinn
Terrapin Station Suite
Set 2
The Mountain Song >
Dark Star
The Other One
Saint Steven >
The Eleven >
Death Don't Have No Mecry
Franklin's' Tower
Encore:
Saturday Night
Ate at The Harrison for the first time and it was quite delish, they have been around almost 10 years now and like Chambers St Wines they opened in 2001, a unique time in Tribeca History.
Finally went to Buttermilk Channel and they handed us a popover apon sitting down and than fresh market food arrived too. They use our pals Caputo's and list them on the menu, it was yummy as well, all American wine not for me but the beers were delish.
Frankies folks Prime Meats was very good (minus the very week french fries) and my kind of menu. Not my kind of room but I had the best beer in years here, sadly cant remember the name.
Counter Culture
Surfing Bay Ridge at Asmak Taama with Gibby Haynes
Matching fish with rock stars in Bay Ridge
By Robert Sietsema
Tuesday, January 13th 2009 at 3:32pm
Cook like an Egyptian
Asmak Taama
413 Bay Ridge Avenue, Bay Ridge, Brooklyn, 718-921-3200
My guests, on a last visit to Asmak Taama, included Butthole Surfers frontman Gibson "Gibby" Haynes and legendary Rolling Stones scribe Reverend Charles M. Young. Six of us found ourselves wedged into Scooter's compact hybrid—Gibby's wife, Missy, sprawled across his lap—bombing down Third Avenue in the night shadow of the Gowanus Expressway. Anticipating seafood, I was flashing over the Surfers' "Pepper" video, in which a woman with a bouffant hairdo scales a fish with a ferocious cleaver, all the while smiling into the camera. You keep expecting a finger to fly in your direction.
Our destination was one of the new Egyptian fish-market cafés in Bay Ridge, where you can view the raw catch glistening in the window, then step inside and devour it. With difficulty, we extracted ourselves from the blue Honda and burst into the pink interior of the restaurant. On the monitor overhead, 100 violinists dressed in white tuxedos accompanied a gentleman tinkling on a white piano—hey, I want Egyptian TV in my apartment! In fact, the proprietors of Asmak Taama ("Tasty Fish" in Arabic) hail from Alexandria, a port on the Mediterranean famous for its seafood cafés.
After we'd settled down at one of the long tables, I rendezvoused with our proprietress at the fish display and mulled over the selection. Arranged cheek-by-jowl, the fresh fish ranked in the front window were beguiling: big striped bass, their bulging sides crazed with a delicate black herringbone; slender pink snappers; sardines larger and milder than you've ever encountered before; gleaming silver barbounia, sometimes called mullets; bulbous foreshortened porgies, their eyes gleaming; and plainspoken tilapia, a fish often farmed in a sustainable fashion. I selected a porgy, two barbounia, and a giant striped bass, then watched as the specimens were whisked away to the kitchen at the rear of the restaurant. Wisely, we left the method of preparation up to our hostess.
As the apps began to arrive, Gibby regaled us with rock-tour tales, including one about trying to cook a fish in a rented RV somewhere in Indiana as it jounced down the interstate. First to hit the table was the fried eggplant appetizer ($3.50), which swam in a dark tomato sauce with lots of hot green chilies. "Shit, this is good," intoned Gibby in his nasal north-Texas accent, as he contemplated a piece of eggplant planted on a pita. We could only nod our assent, as our mouths were stuffed. Also among the early arrivers was a basket of golden French fries sprinkled with ground cumin ($2.50); a rudimentary salad of lettuce, tomatoes, and parsley slicked with olive oil; and a plate of dirty rice strewn with toasted pine nuts. The starters were so good that we were emboldened to order more—though we were disappointed to discover that "potato salad" is the name bestowed on plain roasted new potatoes.
But whatever the apps, salads, and sides, the fish arrive with a drumroll at Asmak Taama. In the Egyptian fashion, our hulking striped bass ($15) had been coated with whole-wheat flour and spices, dampened with seawater, and flame-grilled to coal-mine blackness. The intention is that the skin be stripped off and discarded, revealing the acres of smoky pink flesh. But Scooter dissented: "This skin is even more delish than the fish," he exclaimed delightedly.
The porgy ($13) and barbounia ($7 each) appeared next. They'd been deep-fried with a crunchy coating. While the porgy was large-boned and coarse-fleshed, making it easy to extract the bland, snowy meat, the tastier mullets had fine bones and took more work to eat. In addition, we were frankly freaked out by the fierce faces of the barbounia, which had two rows of teeth like white sixpenny nails. After a discussion of rock sainthood, in which I mentioned seeing Kurt Cobain T-shirts for sale outside the Assisi Cathedral in Italy, Gibby sheepishly noted he'd been in rehab with Cobain right before his self-offing.
After pushing back from the table, we washed everything down with steaming cups of sage tea and an assortment of pastries that the hostess had excused herself to go down the street to get. But the biggest surprise was yet to come. After comparing nightmarish stories about going to high school in Texas, where both he and I remembered being beset by Bible-thumping Christians, the venerable rock surrealist mentioned he'd graduated from Dallas's Lake Highlands High School. "Holy crap!" I exclaimed. "I went to the same penal institution! You must be its most famous grad."
"No," he replied modestly. "That would be Morgan Fairchild."
curated by Steve DiBenedetto
May 28 - June 23, 2009
New York, NY, April 30, 2009 - David Nolan Gallery is pleased to announce Slough, a group exhibition curated by gallery artist Steve DiBenedetto.
The impetus behind this exhibition is the flexibility of the word slough, which has various interpretations. When pronounced slew, slough can describe a bog-like, swampy, dark, primordial and somewhat mysterious realm. The alternate and less used, but maybe also appropriate interpretation, is a state of moral degradation or spiritual dejection that one cannot extract oneself from. Slough, as in sluff, also refers to that which has been cast aside or shed off, like a skin. It can also describe the manner in which material tends to accumulate at the edges of a performed task, such as the accumulation of dust on the rim of a fan, snow on the edge of a shovel, or trash in the breakdown lane of a highway.
Either way these notions in a very general sense will be used as the stimulus to explore ideas about marginal territory, accumulation, holes and residue. Some works will have a more obvious connection to these conditions (i.e., Larry Poons, Jessica Jackson Hutchins, and Tony Feher), while other works might be a little more unexpectedly related (i.e., Jessica Craig Martin, Philip Taaffe, and Hanneline Rogeberg).
A certain dynamic at work will be the inclusion of things that may not even be apparent as art at first, coexisting with virtual masterpieces of traditional forms. The works, which represent a highly diverse range of mediums, from established 20th century masters to cutting edge contemporary artists, will associate with various states of deterioration and repair, forging unusual and unforeseen connections between old and new work.
While not an exact follow-up to DiBenedetto's last curatorial effort, Loaf (2000), which involved sculpture exclusively, Slough will bring back some of the same artists.
Proposed artists include: Vito Acconci, Joe Bradley, Werner Büttner, Dan Colen, Carroll Dunham, Keith Edmier, Tony Feher, Lucio Fontana, Jessica Jackson Hutchins, Eugène Leroy, Markus Lüpertz, Jon Kessler, Fabian Marcaccio, Jessica Craig Martin, Matthew McCaslin, Pat McElnea, Jonathan Meese, John Miller, Malcolm Morley, Larry Poons, Hanneline Rogeberg, Dieter Roth, Alexander Ross, Bill Schwarz, Mike Scott, Michelle Segre, Frank Stella, Philip Taaffe, and Andy Warhol, among others.
Speaking to MSNBC on Monday, the longtime magazine scribe said that the Obama administration is not "too crazy about Krugman" (no surprise, considering how much criticism Krugman has laid on the White House's economic policies) and that, in private, they "think he is naïve."
"They think he is naive, that his idea of bank nationalization is not going to work," said Thomas. "But they are careful not to criticize him on the record."
"You know, I think the administration is trying to ignore Krugman, quite frankly," Thomas went on. "But they can't entirely because he has a big voice. You know, that platform of the New York Times, that's a big platform. And he's got his Nobel Prize. You have to take him seriously and can't just ignore him.
By FRANK BRUNI
Published: December 31, 2008
1. MOMOFUKU KO David Chang’s intimate 12-seat, sushi-counter-style restaurant heads this list not only because its best dishes and moments are so memorable, but because it’s a paradigm-busting experiment that, like so much of what Mr. Chang has done, heeds and adjusts for what a new generation of discerning diners cares most about — and what fuss and frippery they can do without.
2. CORTON This blissful collaboration of the restaurateur Drew Nieporent and the chef Paul Liebrandt presents luxury of a more classic sort, at an admirably moment-reflecting price of $76 for a three-course prix fixe with a flurry of amuse-bouches and petit fours. And it finds Mr. Liebrandt at the sweet spot between runaway imagination and good sense.
3. (TIE) SCARPETTA To what heights can a simple dish of spaghetti al pomodoro rise? Scarpetta provided the answer — the sky’s the limit — and a host of other delights, its sometimes agitated setting in the meatpacking district not among them. At Scarpetta the chef Scott Conant reconnected with his early glory days at L’Impero.
3. (TIE) CONVIVIO The post-Conant L’Impero, meanwhile, became this warmer, redder, more convivial restaurant. The chef Michael White’s improved menu here pegged him as one of the city’s top pasta whizzes, and he showed a Batali-esque enthusiasm for organ meat.
5. DOVETAIL The chef John Fraser abandoned Compass but not the Upper West Side, reemerging in this somewhat plain but entirely comfortable and charming restaurant, which surpassed just about everyone’s expectations, becoming more than just a neighborhood favorite.
6. MATSUGEN In the TriBeCa space where he had tried to make a lasting success of 66, Jean-Georges Vongerichten decided to treat Japanese cooking in a more straightforward and respectful vein than 66 had treated Chinese. He left the menu and cooking to a team from Tokyo, who rewarded him with underexposed, compelling dishes and excellent soba.
7. ADOUR ALAIN DUCASSE Mr. Ducasse ratcheted down the opulence of his previous fancy Manhattan restaurant in the Essex House with this successor in the St. Regis, notable for Sandro Micheli’s exceptional desserts and for a blockbuster (and pricey) wine list. I’d rank this higher if a first-year change in executive chef and Mr. Ducasse’s distant involvement didn’t raise questions about consistency.
8. BAR BOULUD This relatively casual effort from Daniel Boulud doesn’t get everything right, but for its outstanding charcuterie, an exemplary wine list and scattered other delights, it deserves big applause.
9. ALLEGRETTI Alain Allegretti, a French chef who worked under Mr. Ducasse, struck out on his own, choosing an odd block and a risky moment for saucy cooking that was, at its best, a heady ticket straight to Provence.
10. MIA DONA The chef Michael Psilakis, perhaps more prescient about the economy than some peers, responded to the kudos for his haute Greek restaurant Anthos with this Italian restaurant of big flavors and big portions at accessible prices.
also that crazy bitch that cried mccarthyism (bachmann) from minnesota won which is unfortunate.
