<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:media="http://search.yahoo.com/mrss/"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Opera &#8211; USA NEWS LIVE</title>
	<atom:link href="https://bloggingthree.soflytech.com/tag/opera/feed/" rel="self" type="application/rss+xml" />
	<link>https://bloggingthree.soflytech.com</link>
	<description>All About USA NEWS</description>
	<lastBuildDate>Wed, 05 Feb 2025 07:29:00 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=7.0</generator>

<image>
	<url>https://bloggingthree.soflytech.com/wp-content/uploads/2024/04/cropped-THE-USA1-e1713184454543-1-32x32.png</url>
	<title>Opera &#8211; USA NEWS LIVE</title>
	<link>https://bloggingthree.soflytech.com</link>
	<width>32</width>
	<height>32</height>
</image> 
	<item>
		<title>SF Opera 2025-26 The season includes Monkey King&#039;s world premiere</title>
		<link>https://bloggingthree.soflytech.com/2025/02/sf-opera-2025-26-the-season-includes-monkey-kings-world-premiere/</link>
					<comments>https://bloggingthree.soflytech.com/2025/02/sf-opera-2025-26-the-season-includes-monkey-kings-world-premiere/#respond</comments>
		
		<dc:creator><![CDATA[enzo2go]]></dc:creator>
		<pubDate>Wed, 05 Feb 2025 07:28:59 +0000</pubDate>
				<category><![CDATA[Arts]]></category>
		<category><![CDATA[includes]]></category>
		<category><![CDATA[King39s]]></category>
		<category><![CDATA[monkey]]></category>
		<category><![CDATA[Opera]]></category>
		<category><![CDATA[premiere]]></category>
		<category><![CDATA[season]]></category>
		<category><![CDATA[World]]></category>
		<guid isPermaLink="false">https://bloggingthree.soflytech.com/?p=23973</guid>

					<description><![CDATA[The 2025-26 season in San Francisco Opera continues to be away for months, but for the final director of firms, Matthew Shilvock, it&#8217;s just across the corner. With complete productions, concert events, special events and more, it is a company that doesn&#8217;t rest. &#8220;We are approaching a very deep level,&#8221; said Shilvock recently in an [&#8230;]]]></description>
										<content:encoded><![CDATA[<p><img decoding="async" src="https://www.mercurynews.com/wp-content/uploads/2025/02/SJM-L-SFOPERA-0206-01.jpg?w=1400px&amp;strip=all" /></p>
<div>
<p>The 2025-26 season in San Francisco Opera continues to be away for months, but for the final director of firms, Matthew Shilvock, it&#8217;s just across the corner.</p>
<p>With complete productions, concert events, special events and more, it is a company that doesn&#8217;t rest.</p>
<p>&#8220;We are approaching a very deep level,&#8221; said Shilvock recently in an interview, &#8220;and it is very exciting. This is a crucial time.&#8221;</p>
<p>Only reading the season structure is exciting: In addition to a formidable list of special events, including the world premiere of &#8220;The Monkey King&#8221;, Huang Ruo and David Henry Hwang and the long -awaited return of Jake Heggies &#8220;Dead Man Walking,&#8221; with the Attaching twenty fifth anniversary of his world premiere of San Francisco there are productions by Wagner&#39;s &#8220;Parsifal&#8221;, Verdi&#39;s &#8220;Rigoletto&#8221;, Richard Strauss&#39; &#8220;Elektra&#8221; and more.</p>
<p>The season opened on September 5, starting with the corporate&#39;s annual “Opera Ball”, followed by the opening performance of Verdi&#39;s “Rigoletto”, which is run by the music director of company music, Eun Sun Kim. &#8220;Dead Man Walking&#8221; follows on September 14th by Patrick Summers.</p>
<p>The season &#8220;The Monkey King&#8221; was in November. Based on stories of the sixteenth century from the Chinese novel &#8220;Journey to the West&#8221;, Sun Wukong, the title character within the sky is amazed to overcome immortality. The recent work has sparked great interest within the opera world. Shilvock committed to this in 2017, and since then it has been in progress.</p>
<p>&#8220;It is astonishing to see that the pregnancy time of new works like this is filled with as much energy and miracles,&#8221; he said, &#8220;and it is so exciting when you see the fruits of this work.&#8221;</p>
<p>Some productions akin to &#8220;Parsifal&#8221; return to the corporate after a protracted break. &#8220;This&#8221; Parsifal &#8220;was in progress,&#8221; said Shilvock, &#8220;and I think it was worth waiting for several reasons.&#8221; First, it&#8217;s a brand new production, he said; Another is resulting in eun Sun Kim. “With the orchestra and the choir, she built a brand new Wagnerian sort of the home. It will take 25 years since we made &#8220;Parsifal&#8221; to construct on it&#8217;s a celebration of the mind and energy. &#8220;</p>
<p>&#8220;Dead Man Walking&#8221; is certainly new energy: Heggies 2000 Opera was a triumph in her world premiere in the San Francisco Opera; Shilvock said it was time to bring it back. &#8220;&#39;Dead Man Walking&#39; had so successful of his first performance and in later appearances all around the world. I see it very much as a turning point for the corporate and in addition for the American opera. If you&#8217;re thinking that of the form of stories we&#8217;ve seen, there was this amazing expression of the deep storytelling in American firms. When we visit these works again, she celebrates the opera, but she also introduces many recent spectators. &#8220;</p>
<p>The season also welcomes the return artists like Amartuvshin Ankhbat, who delighted the audience in the opening performance of the company in 2024 by &#8220;Un Ballo in Maschera&#8221;. Other returning singers are Jamie Barton, Daniela Mack and Elza Vandenhee.</p>
<p>Art organizations in the Bay area and all over the country have seen difficult times in recent years, but now in its tenth season as general director, says Shilvock, there is reason for optimism.</p>
<p>&#8220;It is a really complex time for the humanities: a giant challenge, but additionally an ideal opportunity,&#8221; he said. “At the moment there is a hunger for art. People want things of importance, focus and depth.</p>
<p>“On the other hand, we have a model that has been tense for decades. The need to find a way forward is currently a very fine needle.</p>
<p>It is a complex time, but I have a big confirmation that there is a great passion for what we do. Here is the opportunity to tell these stories of humanity, and we do. There are major problems that we can solve in front of us, but the core of what we do is still so necessary. &#8220;</p>
<p class=""><strong>2025-26 season at a look</strong></p>
<p><strong>September 5:</strong> Opera ball, &#8220;Rigoletto&#8221;</p>
<p><strong>September 7:</strong> Opera within the park</p>
<p><strong>14th to September twenty eighth:</strong> &#8220;Dead man run&#8221;</p>
<p><strong>Oct. 25-Nov. 13:</strong> &#8220;Parsifal&#8221;</p>
<p><strong>November 1:</strong> Beethoven and Falla concert</p>
<p><strong>14th to thirtieth November:</strong> &#8220;The Monkey King&#8221; (world premiere)</p>
<p><strong>28. May-21. June: June 21:</strong> &#8220;The hairdresser of Sevilla&#8221;</p>
<p><strong>seventh to June 27:</strong> &#8220;Elektra&#8221;</p>
<p><strong>Subscription: </strong> $ 139- $ 2,580; sfopera.com</p>
<p>Originally published: <time datetime="2025-02-04 14:50:20">February 4, 2025 at 2:50 p.m. PST</time></p>
</div>
<p><em>image credit : www.mercurynews.com</em></p>
]]></content:encoded>
					
					<wfw:commentRss>https://bloggingthree.soflytech.com/2025/02/sf-opera-2025-26-the-season-includes-monkey-kings-world-premiere/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
		<media:content url="https://i1.wp.com/www.mercurynews.com/wp-content/uploads/2025/02/SJM-L-SFOPERA-0206-01.jpg" medium="image"></media:content>
				</item>
		<item>
		<title>Bread baking suggestions for beginners from the previous Opera San Jose singer-turned-award-winning cookbook writer</title>
		<link>https://bloggingthree.soflytech.com/2024/12/bread-baking-suggestions-for-beginners-from-the-previous-opera-san-jose-singer-turned-award-winning-cookbook-writer/</link>
					<comments>https://bloggingthree.soflytech.com/2024/12/bread-baking-suggestions-for-beginners-from-the-previous-opera-san-jose-singer-turned-award-winning-cookbook-writer/#respond</comments>
		
		<dc:creator><![CDATA[enzo2go]]></dc:creator>
		<pubDate>Mon, 16 Dec 2024 17:23:40 +0000</pubDate>
				<category><![CDATA[Politics]]></category>
		<category><![CDATA[author]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[beginners]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Jose]]></category>
		<category><![CDATA[Opera]]></category>
		<category><![CDATA[San]]></category>
		<category><![CDATA[singerturnedawardwinning]]></category>
		<category><![CDATA[tips]]></category>
		<guid isPermaLink="false">https://bloggingthree.soflytech.com/?p=21014</guid>

					<description><![CDATA[A classically trained opera singer desired to develop into a baker, however the King Arthur Bread Company rejected him. He applied again. Same answer. Three strikes and&#8230; you&#39;re in! On his third attempt, former San Jose opera singer Martin Philip got the job. He had convinced considered one of the oldest baking firms within the [&#8230;]]]></description>
										<content:encoded><![CDATA[<p></p>
<p>A classically trained opera singer desired to develop into a baker, however the King Arthur Bread Company rejected him.</p>
<p>He applied again. Same answer.</p>
<p>Three strikes and&#8230; you&#39;re in!</p>
<p>On his third attempt, former San Jose opera singer Martin Philip got the job. He had convinced considered one of the oldest baking firms within the country to rent someone with little experience in skilled baking.</p>
<p>“They targeted me in 2006,” says Philip. “And I think it paid off.”</p>
<p>In October, Philip co-authored the corporate&#39;s first cookbook dedicated entirely to bread: &#8220;<a href="https://shop.kingarthurbaking.com/items/king-arthur-baking-companys-big-book-of-bread" target="_blank" rel="noopener">The King Arthur Baking Company&#39;s Big Bread Book</a>: 125+ recipes for each baker”, by Jessica Battilana, Martin Philip and Melanie Wanders <a href="https://shop.kingarthurbaking.com/items/king-arthur-baking-companys-big-book-of-bread?_gl=1*x03asa*_gcl_au*Mjg5MjY0NjgwLjE3MzQwNjUzNDI.*_ga*MTk1MTYxNTE5My4xNzM0MDY1MzQz*_ga_1ZJWCQGS21*MTczNDA2NTM0Mi4xLjAuMTczNDA2NTM0Mi4wLjAuMA..">(Simon Element, $30)</a>.</p>
<figure id="attachment_11306080" class="wp-caption alignnone size-article_inline"><img decoding="async" class=" lazyautosizes lazyload" src="https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-04.jpg?fit=620%2C9999px&#038;ssl=1" alt='Baking ambassador and author Martin Philip folds dough. Philip was the author of “The Big Book of Bread,” published by King Arthur Baking Company in October (photo by Ed Anderson, courtesy of King Arthur Baking Company).' width="4672" data-sizes="auto" data-src="https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-04.jpg?fit=620%2C9999px&#038;ssl=1" data-attachment-id="11306080" data-srcset="https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-04.jpg?fit=620%2C9999px&#038;ssl=1 620w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-04.jpg?fit=780%2C9999px&#038;ssl=1 780w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-04.jpg?fit=810%2C9999px&#038;ssl=1 810w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-04.jpg?fit=1280%2C9999px&#038;ssl=1 1280w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-04.jpg?fit=1860%2C9999px&#038;ssl=1 1860w"><figcaption class="wp-caption-text">Baking ambassador and writer Martin Philip folds dough. Philip co-authored “The Big Book of Bread,” published by King Arthur Baking Company in October. (Photos courtesy of Ed Anderson for King Arthur Baking Company) </figcaption></figure>
<p>The recipes on this book include some classic holiday treats, including a <a href="https://wp.me/p7ShJJ-Lse9">caramelized apple and honey challah</a>, <a href="https://wp.me/p7ShJJ-Lsew">the “most chocolaty” babka</a> And <a href="https://wp.me/p7ShJJ-Lsfi">King Arthur&#39;s version of a standard German stollen.</a></p>
<p>The book guarantees that it can “make any newbie a confident baker while expanding the skills of experienced bakers alike.”</p>
<p>Philip knows a thing or two about this transition. The award-winning cookbook writer recently sat down with us to share recipes and bread-baking suggestions and discuss his journey <a href="https://www.operasj.org/" target="_blank" rel="noopener">San Jose Opera</a> To <a href="https://www.kingarthurbaking.com/" target="_blank" rel="noopener">King Arthur Baking Company</a>.</p>
<p><strong>Q:</strong> Take us back to your time in San Jose.</p>
<p><strong>Philip:</strong> My wife and I attempted to do opera and concert performances and sing everywhere in the Bay Area. San Jose was relatively inexpensive within the early Nineteen Nineties. It was tough, but we had a three-bedroom for $800.</p>
<p>My wife still sings, but within the early 2000s I mainly believed that somebody needed to have an actual job. We desired to have children. Singing is an actual occupation, however it often doesn&#39;t bring any advantages. Someone has to do that. I used to be the guy.</p>
<p><strong>Q:</strong> So you moved to New York and got a job in investment banking. What happened then?</p>
<p><strong>Philip:</strong> Somehow you realize that it sucks to be on this place where you&#39;re just attempting to survive. I had the luxurious of claiming, “What if I could do something more connected to my heart?” I used to be capable of change my profession. I wrote a book about it, Breaking Bread: A Baker&#39;s Journey Home in 75 Recipes (Harper, 2017).</p>
<p>The arc of the book is the movement from a spot of separation within the truest sense of the word, physical. After hitting all-time low, the difficult time in New York City after 9/11, I attempted to seek out something to attach with. I went back to what I grew up doing: baking.</p>
<p><strong>Q:</strong> How did you persuade King Arthur to rent you?</p>
<p><strong>Philip:</strong> Coming from classical music, where you practice day-after-day, you may have a connection to the humanities and crafts and understand showing as much as work day-after-day. I used this when baking. I also took a ton of courses and browse every little thing I could.</p>
<p>With passion there aren&#8217;t any limits. You don&#39;t know what you possibly can do in case you are really committed and hungry.</p>
<figure id="attachment_11306084" class="wp-caption alignnone size-article_inline"><img decoding="async" class=" lazyautosizes lazyload" src="https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-12.jpg?fit=620%2C9999px&#038;ssl=1" alt='Fougasse shapes featured in The Big Book of Bread, published in October by King Arthur Baking Company (photo by Ed Anderson, courtesy of King Arthur Baking Company).' width="7008" data-sizes="auto" data-src="https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-12.jpg?fit=620%2C9999px&#038;ssl=1" data-attachment-id="11306084" data-srcset="https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-12.jpg?fit=620%2C9999px&#038;ssl=1 620w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-12.jpg?fit=780%2C9999px&#038;ssl=1 780w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-12.jpg?fit=810%2C9999px&#038;ssl=1 810w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-12.jpg?fit=1280%2C9999px&#038;ssl=1 1280w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-12.jpg?fit=1860%2C9999px&#038;ssl=1 1860w"><figcaption class="wp-caption-text">Fougasse shapes featured in The Big Book of Bread, published in October by King Arthur Baking Company (courtesy of Ed Anderson for King Arthur Baking Company). </figcaption></figure>
<p><strong>Q:</strong> What was your first job on King Arthur?</p>
<p><strong>Philip:</strong> I baked for 4 days and drove the delivery truck for sooner or later. It was a giant change from life in Manhattan.</p>
<p>The first morning I used to be terrified. I quickly realized that not only had I been thrown into the deep end, but I wasn&#39;t going to get out of it any time soon. It would take a while to learn this craft.</p>
<p>But there was one bread that we baked two days per week, an easy pan bread. And I all the time felt like that was the very first thing I could actually do. Every time we arrived that day, I used to be capable of breathe properly for 10 to quarter-hour before I went back to forming baguettes or falling on my face again.</p>
<p>It was hard. I&#39;ve never had panic or that much anxiety.</p>
<p><strong>Q:</strong> Not even on stage?</p>
<p><strong>Philip:</strong> I&#39;ve never racked my brain singing. I believe it&#39;s because if you get to the purpose where you&#39;re on stage, 99% of the time you&#39;re thoroughly prepared. They rehearsed within the practice room.</p>
<p>If you&#39;re learning a brand new craft, the practice room is for you. You can&#39;t exit and switch it into woodsheds on your personal. There isn&#39;t much of a horizon line. You&#39;re all the time moving towards something, but there&#39;s no real end.</p>
<p>The bread I bake sooner or later could also be good, rarely perfect, and infrequently will you be completely satisfied. Every every now and then you come to a resting place where you say, “That’s pretty good for today.” It’s the identical with learning. It&#39;s a gradual process. You develop into an increasing number of aware of what you don&#39;t know.</p>
<p><strong>Q:</strong> How did your profession develop with King Arthur?</p>
<p><strong>Philip:</strong> I worked in manufacturing and early morning baking for 13 years before moving into wholesale where I did technical work and consulting. Now I&#39;m a baking ambassador, I write books, do video work and make numerous recipes.</p>
<figure id="attachment_11306082" class="wp-caption alignnone size-article_inline"><img decoding="async" class=" lazyautosizes lazyload" src="https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-05.jpg?fit=620%2C9999px&#038;ssl=1" alt='Baking ambassador and author Martin Philip mixes ingredients. Philip was the author of “The Big Book of Bread,” published by King Arthur Baking Company in October (photo by Ed Anderson, courtesy of King Arthur Baking Company).' width="4672" data-sizes="auto" data-src="https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-05.jpg?fit=620%2C9999px&#038;ssl=1" data-attachment-id="11306082" data-srcset="https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-05.jpg?fit=620%2C9999px&#038;ssl=1 620w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-05.jpg?fit=780%2C9999px&#038;ssl=1 780w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-05.jpg?fit=810%2C9999px&#038;ssl=1 810w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-05.jpg?fit=1280%2C9999px&#038;ssl=1 1280w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-05.jpg?fit=1860%2C9999px&#038;ssl=1 1860w"><figcaption class="wp-caption-text">Baking ambassador and writer Martin Philip mixes ingredients. Philip was the writer of “The Big Book of Bread,” published by King Arthur Baking Company in October. </figcaption></figure>
<p><strong>Q:</strong> What are the trendy challenges for people beginning to bake?</p>
<p><strong>Philip:</strong> It&#39;s an important time because there are numerous great resources. Our books have QR codes; You can click on it and see how you can mix, shape, etc. There&#39;s never been more content.</p>
<p>When I began baking within the late 90s, it was difficult to even discover a baking book with pictures in it. It wasn&#39;t even a thing. Now you possibly can learn how you can shape baguettes for a lifetime on YouTube. We have this incredible treasure trove of content.</p>
<p>However, the opposite side of that is that self-assessment may be very difficult as a consequence of Instagram and other image-backing resources.</p>
<p>I feel like individuals are all the time afraid to bring me what they baked. When I do a book signing, someone is brave and brings me some bread to try. And I just cheer them on by saying, &#8220;Hey, relax a little bit, you&#39;re doing a great job.&#8221; Check out this beautiful bread that&#8217;s delicious and might nourish you and people around you. It’s a present to yourself and others.”</p>
<aside class="related left">
<h2 class="widget-title" data-curated-ids="" data-relation-type="automatic-primary-section">Related articles</h2>
<ul>
<li>
<div class="entry-section">Restaurants, Food and Drink | </div>
<p>				<span class="dfm-title metered"></p>
<p>			Stollen recipe from King Arthur Baking Company		</span></p>
</li>
<li>
<div class="entry-section">Restaurants, Food and Drink | </div>
<p>				<span class="dfm-title metered"></p>
<p>			Caramelized Apple Honey Challah Recipe from King Arthur Baking Company		</span></p>
</li>
<li>
<div class="entry-section">Restaurants, Food and Drink | </div>
<p>				<span class="dfm-title metered"></p>
<p>			The “Chocolate Babka” recipe from King Arthur Baking Company		</span></p>
</li>
<li>
<div class="entry-section">Restaurants, Food and Drink | </div>
<p>				<span class="dfm-title premium"></p>
<p>			Make a beef tenderloin for this feast		</span></p>
</li>
<li>
<div class="entry-section">Restaurants, Food and Drink | </div>
<p>				<span class="dfm-title metered"></p>
<p>			For this reason, December is National Pear Month		</span></p>
</li>
</ul>
</aside>
<p><strong>Q:</strong> Any suggestions for brand new bakers?</p>
<p><strong>Philip:</strong> Start by accurately measuring the ingredients using a scale.</p>
<p>We have given all recipes with weights and grams. The reason for that is that in case you, me, and 100 other people scooped up a cup of flour, each value can be different if we weighed the contents. But after I say, “Put 4 ounces in the mixing bowl,” that’s one cup of flour. You will do it, all of us will do it. Accuracy first!</p>
<p>The next tip is to listen to the temperature of the ingredients and the water temperature. Bread is a fermented food. Fermentation rates depend heavily on the temperature of the dough or substrate. When the dough is at a temperature of 96 degrees, it moves at a certain speed; at 66 degrees it moves much slower. Fermentation keeps it within the Goldilocks zone, fermenting within the mid-70s.</p>
<p>I encourage people right now of 12 months to ensure that they promote fermentation, protect the dough from environmental influences, and be sure that the yeast and sourdough cultures are nurtured and nurtured.</p>
<p><strong>Q:</strong> Do you bake at home?</p>
<p><strong>Philip:</strong> Often. And I do my King Arthur work from home. There is rather a lot to bake for.</p>
<p><strong>Q:</strong> If I&#8217;m a brand new baker, what&#8217;s the first recipe I should try?</p>
<p><strong>Philip:</strong> <a href="https://wp.me/p7ShJJ-Lse9">The challah</a> shouldn&#8217;t be too difficult. If someone wants something slightly more odd, there may be a Japanese milk bread. It&#39;s a chocolate milk bread. If anyone remains to be on the lookout for something chocolatey, I wrote a chocolate orange sourdough bread. You make your personal preserved oranges.</p>
<p>And there may be a very good on a regular basis bread, an entire wheat bread with slightly honey and warm milk, wheat germ on the skin, just an important, uncomplicated “I made bread, now come and take a piece.”</p>
<figure id="attachment_11306074" class="wp-caption alignnone size-article_inline"><img decoding="async" class=" lazyautosizes lazyload" src="https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-01.jpg?fit=620%2C9999px&#038;ssl=1" alt='“The Big Book of Bread” was published by King Arthur Baking Company in October (photo by Ed Anderson, courtesy of King Arthur Baking Company).' width="1400" data-sizes="auto" data-src="https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-01.jpg?fit=620%2C9999px&#038;ssl=1" data-attachment-id="11306074" data-srcset="https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-01.jpg?fit=620%2C9999px&#038;ssl=1 620w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-01.jpg?fit=780%2C9999px&#038;ssl=1 780w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-01.jpg?fit=810%2C9999px&#038;ssl=1 810w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-01.jpg?fit=1280%2C9999px&#038;ssl=1 1280w,https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-01.jpg?fit=1860%2C9999px&#038;ssl=1 1860w"><figcaption class="wp-caption-text">“The Big Book of Bread” was published by King Arthur Baking Company in October. </figcaption></figure>
<aside style="text-align: center"></aside>
<p><em>image credit : www.mercurynews.com</em></p>
]]></content:encoded>
					
					<wfw:commentRss>https://bloggingthree.soflytech.com/2024/12/bread-baking-suggestions-for-beginners-from-the-previous-opera-san-jose-singer-turned-award-winning-cookbook-writer/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
		<media:content url="https://i0.wp.com/www.mercurynews.com/wp-content/uploads/2024/12/SJM-L-KINGARTHUR-1222-10.jpg" medium="image"></media:content>
				</item>
		<item>
		<title>NASCAR Garage Responds to Lawsuit: “It’s Another Edition of the Soap Opera”</title>
		<link>https://bloggingthree.soflytech.com/2024/10/nascar-garage-responds-to-lawsuit-its-another-edition-of-the-soap-opera/</link>
					<comments>https://bloggingthree.soflytech.com/2024/10/nascar-garage-responds-to-lawsuit-its-another-edition-of-the-soap-opera/#respond</comments>
		
		<dc:creator><![CDATA[enzo2go]]></dc:creator>
		<pubDate>Sun, 06 Oct 2024 18:43:42 +0000</pubDate>
				<category><![CDATA[Sports]]></category>
		<category><![CDATA[Edition]]></category>
		<category><![CDATA[garage]]></category>
		<category><![CDATA[lawsuit]]></category>
		<category><![CDATA[NASCAR]]></category>
		<category><![CDATA[Opera]]></category>
		<category><![CDATA[responds]]></category>
		<category><![CDATA[soap]]></category>
		<guid isPermaLink="false">https://bloggingthree.soflytech.com/?p=16741</guid>

					<description><![CDATA[TALLADEGA, Ala. &#8211; As Denny Hamlin processed the response to his racing team&#39;s filing of an antitrust lawsuit against NASCAR this week, his fiancée Jordan Fish sent him a clip from the movie &#8220;Moneyball.&#8221; “The first guy that goes through the wall — he always gets bloody,” the actor who plays Boston Red Sox owner [&#8230;]]]></description>
										<content:encoded><![CDATA[<p></p>
<div>
<p>TALLADEGA, Ala. &#8211; As Denny Hamlin processed the response to his racing team&#39;s filing of an antitrust lawsuit against NASCAR this week, his fiancée Jordan Fish sent him a clip from the movie &#8220;Moneyball.&#8221;</p>
<p>“The first guy that goes through the wall — he always gets bloody,” the actor who plays Boston Red Sox owner John Henry says within the film. “This not only threatens business operations, but in their eyes also the game. What it really threatens is their livelihoods, it threatens their jobs. It threatens the way they do things.”</p>
<p>Hamlin found that clip relatable after 23XI Racing, the team he co-owns with Michael Jordan, joined with Front Row Motorsports on Wednesday to accuse NASCAR of being a monopoly in federal court. The response has been positive, Hamlin said, from individuals who wish to see the establishment challenged &#8211; and it has lifted a weight off his mind as he tries to claw his way into the third round of the playoffs.</p>
<p>&#8220;It&#39;s not like we woke up one day and said, &#39;This is going to happen,&#39;&#8221; said Hamlin, who drives for Joe Gibbs Racing before qualifying eighth for Sunday&#39;s NASCAR playoff race at Talladega Superspeedway qualified. “This has been on the agenda for some time. It&#39;s given me relief to focus more on driving the No. 11 car and everything I have to do there, since (the lawsuit) is over and there are now other people commenting on it from a legal perspective. “</p>
<div class="go-deeper">
<div class="go-deeper-img"><img decoding="async" loading="lazy" src="https://static01.nyt.com/athletic/uploads/wp/2024/10/02093015/GettyImages-1735639375-1024x683.jpg?width=128&#038;height=128&#038;fit=cover&#038;auto=webp" class="go-deeper" alt="go deeper"></div>
<div>
<p class="go-deeper-label">Go deeper</p>
<p class="go-deeper-title">Why are 23XI and Front Row suing NASCAR? Here&#39;s what you need to know:</p>
</div>
</div>
<p>While it may have been a long time coming for Hamlin, others in the NASCAR pits were still processing the new news and what the result could mean for the future of NASCAR and its racing teams.</p>
<p>“It’s obviously the biggest story in the sport,” said driver/owner Brad Keselowski of RFK Racing. “It&#39;s another installment of the soap opera &#39;As The World Turns: NASCAR.&#39; We’ll all find out (how it ends) together.”</p>
<p>Keselowski said he “wouldn’t expect” his team to hitch the lawsuit, a sentiment shared by six-time champion owner Richard Childress. RFK and Richard Childress Racing each signed the 2025 charter agreement last month, which incorporates a provision prohibiting teams from taking antitrust motion against NASCAR. (23XI and Front Row refused to sign it.)</p>
<p>However, Childress said the teams were being pressured into signing the brand new agreements, an allegation made within the lawsuit.</p>
<p>“We had no choice in signing them,” Childress said. &#8220;It just said, &#39;Sign it or you&#39;ll lose your certificates.&#39; I couldn&#39;t take that risk, period. And I know a lot of the owners I spoke to felt the same way.”</p>
<p>So does he think NASCAR is a monopoly?</p>
<p>“I&#39;ll put it this way: If you want to race, you race in their park, if you want to race NASCAR,” Childress said.</p>
<p>NASCAR again declined to comment Saturday and has not yet issued a public response to the lawsuit. According to a court filing, 23XI and Front Row will seek a preliminary injunction next week, after which NASCAR must respond in its own motion within two weeks.</p>
<p>Meanwhile, drivers said they were following the story closely in the media, with several confirming that it was the most significant story to emerge in NASCAR in years.</p>
<p>“This is huge for our sport no matter what,” said Team Penske driver Joey Logano. “It’s obviously big because we’ve never seen it before.”</p>
<p>But many said they weren&#39;t sure what the outcome would be and therefore didn&#39;t have a clear opinion on it.</p>
<div class="go-deeper">
<div class="go-deeper-img"><img decoding="async" loading="lazy" src="https://static01.nyt.com/athletic/uploads/wp/2024/10/02154627/GettyImages-2169800943-1024x683.jpeg?width=128&#038;height=128&#038;fit=cover&#038;auto=webp" class="go-deeper" alt="go deeper"></div>
<div>
<p class="go-deeper-label">Go deeper</p>
<p class="go-deeper-title">Gluck: Things got personal for Michael Jordan, and now he could change NASCAR forever</p>
</div>
</div>
<p>“I would like to see our sport become more successful,” said William Byron, driver for Hendrick Motorsports. “When I look at other professional sports and see where we could be, I’m excited about that. Hopefully that comes to fruition.”</p>
<p>23XI co-owner Curtis Polk caught the attention of some drivers this week after he said their salaries are a fraction of what other athletes make when compared to the total revenues of various sports leagues. Driver salaries, which are not publicly disclosed, have fallen dramatically since their peak in the mid-2000s, NASCAR officials have repeatedly said.</p>
<p>“We are probably one of the few sports, if not the only sport, where athlete salaries have declined over the last few decades,” Hendrick driver Kyle Larson said. “Of course we would rather see an upward trend than the reverse trend. But teams will likely need to make a lot more money to pay the people who work for their organizations.”</p>
<p>23XI drivers Bubba Wallace and Tyler Reddick expressed their full support for their team owners&#39; actions, as did Front Row driver Michael McDowell.</p>
<p>“I am an advocate for change and I stand for change,” said Wallace, the only Black driver in the Cup Series. “It’s a crazy time to be in NASCAR, but I’m behind my team 100 percent and we’ll see where it takes us.”</p>
<p>McDowell, who won the pole position for Sunday&#39;s race, said he was confident there was no leaner, more efficient organization than Front Row &#8211; and yet team owner Bob Jenkins still had to pour &#8220;tens of millions and tens of millions&#8221; of dollars into the team to be even remotely competitive.</p>
<p>“If he has to spend his own money, there’s a problem,” McDowell said.</p>
<p>Hamlin was asked if he felt NASCAR valued 23XI&#39;s financial commitment to the sport. He pursed his lips and paused for ten seconds before finally answering.</p>
<p>“Probably not,” he said.</p>
<div class="go-deeper">
<div class="go-deeper-img"><img decoding="async" loading="lazy" src="https://static01.nyt.com/athletic/uploads/wp/2024/10/03091029/GettyImages-2149589700-1024x683.jpg?width=128&#038;height=128&#038;fit=cover&#038;auto=webp" class="go-deeper" alt="go deeper"></div>
<div>
<p class="go-deeper-label">Go deeper</p>
<p class="go-deeper-title">Team owner on Michael Jordan&#39;s legal battle with NASCAR: It&#39;s getting &#39;wild&#39;</p>
</div>
</div>
<p style="text-align: right;">
</div>
<p><em>image credit : www.nytimes.com</em></p>
]]></content:encoded>
					
					<wfw:commentRss>https://bloggingthree.soflytech.com/2024/10/nascar-garage-responds-to-lawsuit-its-another-edition-of-the-soap-opera/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
		<media:content url="https://i1.wp.com/static01.nyt.com/athletic/uploads/wp/2024/10/05165017/GettyImages-2176974546-scaled.jpg" medium="image"></media:content>
				</item>
	</channel>
</rss>
