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…Ok, well my mom anyway. I for one, am not a fan of half the pompous, skinny tie types littering up the well these days. I prefer someone who doesn’t judge and knows when to push another cocktail on me. …WITHOUT regaling me (nay, really just them) with tales of their molecular gastronomic experiments with [...]
As a fugitive of the cubicle nation I’ve learned a few interesting things. Some about myself and some about actually jumping ship and really trying to get things going. In fact, I don’t have much time today but this blog is an important part of my life and I don’t want it to go dark for too long.
So its about three months since I was officially “jumped” and the main thing I’ve learned is this - have your shit together, ducks in a row, and get ready because having little visibility into where the money is going to come from is a scary thing. Don’t let all these entrepreneurs tell you “oh yeah, just do it; shit or get off the pot; blah blah blah”. All crap. There is NOTHING impulsive about jumping ship and going it alone.
If you’re part of the cubicle nation you’ve most likely gotten extremely good at your job and that gives you confidence to “give it a try”. Recognize this - while you may be a genius in your field, you do NOT know everything you should to go it alone. Go into it with your eyes open and allow yourself to “know what you don’t know”. Business development, marketing, networking, tech services, administrative assistant, bookkeeper, customer support, legal secretary, etc…
Its not that you CAN’T do all this stuff, but just know that you’ll need to plan some time where you don’t have money (or assume you don’t) figure out how you’ll pull that off - assuming no income - and then when you’re OK with that you can go for it. Because what will happen is things will take longer then you think and you need to make sure you’re not rushed into bad decisions for your business just because of the uneasy feeling that “no visibility” gives you. In fact, you want to figure out everything I mentioned in the previous paragraph as a way to give yourself visibility into your business and the more visibility you have the better you’ll feel about the jump.
Next - you can’t get away from politics. Now granted, there are no office politics unless you want to count arguments over why the dogs haven’t been walked in a week and the potential of withholding of certain marital obligations as politics. But the politics that I’m talking about are around meeting new people, making a name for yourself, and building your business. I’m not big on politics and generally as a consultant, even early in building the business, I tell it like it is, turn down business that while I’m perfectly capable of doing the work, it doesn’t add to my “portfolio” if you will. Its a tricky thing breaking into new markets and its clear that there are “circles” everywhere you go. I’ve always known that and I’ve been ready for it. But its more important to understand that going into it then I would’ve thought before making the leap. So I think its important to communicate that out - You are not getting away from politics by escaping from the cubicle nation; you are just dealing with a different type of politics. So “how to gain friends and influence people” is still an important skill!!
OK, I have to run but I think I’ll be doing more and more around communicating my Cubicle Nation Fugitive experiences as they seem to be coming fast and furious and they are actually interesting as I learn from this.
by Martin Field Glenmorangie The Original Single Malt Scotch ? up to $70 **** Ten years old, according to the label, and matured in ?Bourbon oak casks?. And you can detect the oaky vanilla as you first inhale this distinctive Scotch. There is also a faint aroma of smokiness and a hint of lemon. The palate is light and velvet in texture and you?d swear there was honey in there somewhere, along with top notes of lime and lemon. Drink with just a splash of water and leave the ice and mixers for the tourists. Classy stuff indeed. Appleton Estate Reserve Jamaica Rum ? up to $55 **** ?Aged 8 years.? Lifted aromatics of Demerara sugar and island spices. Sweet and mellow in the mouth it flows down the throat like molten golden syrup. Definitely a sippin? rum, drink it from a goldfish bowl as you would a Cognac or malt scotch. I wouldn?t spoil it with mixers; maybe ice or a few drops of water to enhance the esters. Tulloch Hunter River White 2008 ? up to $22 ** A blend of chardonnay, semillon and verdelho from the Hunter. Tropical fruity nose leads to a well-weighted palate, replete with zesty and refreshing elements of passionfruit and pineapple. Plantagenet Great Southern Riesling 2008 ? up to $22 *** This wine?s bouquet of sweetness and limes reminded me of a wedge of Key Lime Pie I once savoured. Its palate is light, dry and delicate showing some of that lime tartness along with Granny Smith apples. The finish shows a zingy acidity. Pfeiffer The Carson Gewürztraminer 2008 - $16.50 **$ King Valley, Victoria. Lime blossoms and roses dominate the bouquet. The palate is smooth and softish with some grapey sweetness. Try with entrée dishes. Cape Mentelle Sauvignon Blanc Semillon 2008 ? up to $28 *** Margaret River. Western Australia. The nose shows white flowers, an edge of lime juice and a hint of toasted oak. On the palate we find kiwi fruit, blackcurrant leaf, hay and lime zest. The finish is distinctly crisp and dry. Fine aperitif style.
Kopaonik is the largest Serbian ski resort. It is a popular place for domestic skiers and is becoming increasingly popular with foreign visitors. Although “Kopaonik” is actually a large mountain, the term usually refers to the area around the “Grand” hotel and the apartment complex “Sun?ani Vrhovi”. The area is small but contains quite a few hotels and private houses. It’s self contained, with shops, banks, a post office, etc. Apart from the restaurants in hotels, there are a few good restaurants around. In this article I’ll write about the restaurants I’ve visited this year, it might help you make the right choice (I didn’t have any tips at all…).
Etno club “Sunce”
This restaurant is located at the end of a quiet cool-de-sac, in the woods, a 5 minute walk from the Grand hotel. It looks very small from the outside, but it’s quite a spacious place. The atmosphere is great, fairly traditional, with two open fire places, a mixture of smaller and larger tables, a nice blend of loudness and privacy. The music wasn’t great, but that’s the easiest thing to change . The food was excellent and so was the service. They offer mainly Serbian dishes, if you’re not sure what to choose from the menu, the waiters will help you with their recommendations, you can trust them. The wine list includes wines from some of the better Serbian cellars, such as Radovanovi? and Aleksandrovi? (Topola). Go for Aleksandrovi?’s red or white Triumph, they are some of the best wines Serbia has to offer. Overall, it’s a great place, I’ll be back.
Food quality 5/5 Atmosphere 5/5 Service: 5/5 Price 3/5 (moderate, but excellent value) Wine list 3/5 (Radovanovi?, Aleksandrovi?)
Na?a ku?a
This place reminds me of modern pubs-restaurants in Ireland. It has a large bar area in the center, with large tables around, a couple of two seater tables in the corner for some extra privacy and a cosy open fire in the front. Both the interior of the restaurant and the furniture are made of light coloured wood, and there are stripes of small red lights throughout. There’s also a big video beam that mainly shows snow scenes during the day. It is a place frequented by the younger crowd and is open quite late into the nigth (until 3am). They have a small but well-chosen menu (which is also extremely well designed) and it’s obvious they put a lot of effort to make it a bit different from other restaurants in the vicinty. The chef is excellent, and the food is great, so give “Na?a Ku?a” a try if you get tired from the Serbian cousine and are looking for some European tastes. It is one of the more expensive restaurants, with a full dinner for two with a bottle of wine and a dessert producing a bill of around 50 euros. The wine choice is not great, but they do have a few wines apart from the regular choice, we recommend the wines from the Terra Lazarica range.
Food quality 5/5 Atmosphere 4/5 (nice mix of modern and traditional, younger crowd) Service: 4/5 Price 2/5 (expensive) Wine list 2/5
Etno ku?a Studenica
If you’re on a lower budget looking for good quality Serbian food you should visit the etno restaurant Studenica. Pick one of the two tables on the far left to avoid looking at the interior of the kitchen and to avoid the local crowd on the right side. The place is clean, the food was great and the waiter was top-notch, but the problem with this place is that it has too much light, it is visited by the local crowd and generally the level of privacy is quite low.
Food quality 4/5 Atmosphere 2/5 Service: 4/5 Price 4/5 (relatively cheap, good value) Wine list 1/5
Zvrk
This is a very popular restaurant located at the center of ski activities (the “baby slope”, ski lifts Karaman Greben and Pan?i?ev Vrh), just besides the Grand hotel. The restaurant has two levels, the upper one being more packed and colorful, the lower one containing a large center-located open fire place. This fire creates a very tempting smell outside the restaurant, which is the main reason you probably won’t resist getting into it. In general, it’s not a bad place, but there are much better choices around…
Food quality: 2/5 Atmosphere: 4/5 Service: 3/5 Price: 3/5 Wine list: 1/5 (just the very basic Serbian wines)
Using bargain wines is often preferable for occasions when it would be unwise to to invest a large amount of money in expensive wine.
Do you really want to use top-notch red wine for making sangria or for serving up at parties, when friends have already had enough to drink? No, I didn't think so!
Drinking Bargain Wines
Blended wine is usually cheaper and a reasonable bet in terms of drinkability. As a general rule, Chilean blends are the cheapest option, although it's often worth paying that little bit extra for Australian blends. In fact, a number of Australian producers market two excellent blends at the lower end of the price spectrum, one white and one red. The red is a blend of cabernet sauvignon and shiraz and the white consists of semillon and chardonnay. Keep an eye out for these grape combinations, if you're after a bargain!
Another winner at the cheaper end of the market is Spanish Rioja (both red and white). As Rioja is usually less fruity than the previously mentioned blends it is generally better for serving with food, rather than drinking on its own.
Other Uses of Bargain Wines
Sangria
If you're making sangria, you need red quaffing wine - and lots of it. As sangria is made from red wine, sugar, fruit juice and spirits, the quality of the red wine becomes largely secondary. This is where boxed wines come into their own. Buy large boxes that are relatively cheap - no one will notice! Be sure to purchase reasonable quality fruit juice and don't go for the absolute cheapest wine as you may live to regret it, the following morning!
Large Parties and Receptions
When serving wine to a large party, cost is obviously important. As a rule, boxed whites are generally more palatable than boxed reds, so if want to trim costs, anywhere, buying cheaper white wine may be a safer option.
A great way to improve boxed red wine is to add a reasonable quality bottle of red wine. Provided that you choose the correct bottle of red, this can make an impressive difference to the taste. Of course, you do need some suitable decanters or serving carafes and a little patience to pull this one off, successfully.
Finally, choose your nibbles wisely. Plain potato chips will do little to help you disguise a poor wine. Instead opt for a selection of cheeses, as they will enhance the flavor of even the cheapest of wines.
About the author: Since Neil Best first pondered the question, Who made the first wine anyway? he's been recording his findings at http://www.goodglug.comFind about your favorite wine regions, wine recipes, and speciality wines along with how it's made and how best to store it for maximum enjoyment
This is another great wine from the WinEco winery (Podrum Radenkovi?) from Southern Serbia. It is a not-very-dry Chardonnay, without a strong nose, but with an exceptional balance of fruity and barrique aromas. It is easy going, with a full taste, definitely one of the wines to accompany your lighter meals. It’s barrique traces make it a great complement to slightly smoked fish or cheeses, but it’s also great on it’s own.
In general, Chardonnay is particularly suited for the barrique (oak aged) treatment. Chardonnay Barrique develops a pronounced cognac aroma and becomes a truly full-bodied wine - all hints of fruity flavours become very subdued.
Score 9/10 Price: 800 RSD (?10) Retailer: Super Vero
Imagine 45 bottles of Syrah, each one bagged and numbered just waiting for sensory evaluation. Now, imagine that these evaluations will come from the very winemakers who made these wines.
That’s right, 45 winemakers evaluating their own wine, while competing against the wines made by their colleagues. That’s the premise of the 2008 Hospice du Rhône’s Syrah Shootout, where the winner gets bragging rights - plus a terrific-looking (not so much) “Coat du Rhône” to wear home.
Join winemaker Rusell Bevan and he takes us through a guided tour of this great event.
For our coverage of the 2008 Hospice du Rhône, we decided to put people on the spot. We came up with 5 of today’s Hot Topics, and posed the questions to winemakers, producers, importers, and attendees. No debate, no discussion, just right to the point. So, today, we wanted to know: What’s you favorite - Cork or Screwcap? What does “terroir” mean to you?
Continuing our coverage of the 2008 Hospice du Rhône, we had some burning questions and we wanted some answers. What do today’s winemakers, producers, importers, and attendees think of: High alcohol wines? Your favorite: French vs. American wines? What’s your favorite amongst the 22 Rhone varietals?
Apparently I don’t get out much. Until recently, I didn’t know that some restaurants charge as much as $250 per bottle for their corkage fee. Excuse me, but that is insane. As Lettie Teague in Food and Wine magazine asked recently, “What could you get for $250 that you couldn’t for, say, $25?”
The average cost of corkage around the country is about $25, which is infinitely more reasonable, but even those establishments that have reasonable corkage fees, they, perhaps surprisingly, come with their own set of rules. One of the more popular restaurants in San Francisco, Michael Mina, for example, has a two-bottle limit with their $35 per bottle fee, and the bottles that you bring can’t be something that they have on the house list. That certainly makes sense, and if you’re planning on bringing your own bottle of wine to your next dinner reservation, it’s a good idea to call ahead to inquire as to the restaurant’s fee and their own individual rules. You know, “know before you go,” and all that.
In her recent Corkage article, Lettie shared seven cheap corkage spots for your drinking pleasure:
Where to Go
Metro Marche, New York City ($10). This bus-station brasserie has good food and cheap corkage. 625 Eighth Avenue, 212-239-1010
Sip Sak, New York City ($13). Great Turkish food and a low corkage fee. 928 Second Avenue, 212-583-1900
Dehlia Lounge, Seattle ($15). Corkage here is just $15, as it is at all of Tom Douglas’s restaurants. 2001 Fourth Avenue, 206-682-4142
Market, St. Helena, California ($15). Corkage is free on Tuesday nights at this friendly diner. 1347 Main Street, 707-963-3799
Charlie Palmer Steak, Washington, DC ($25). If you bring an American wine, the corkage is free; otherwise, it’s $25. 101 Constiutution Avenue NW, 202-547-8100
Naha, Chicago ($25). There are lots of great corkage spots in Chicago, but this restaurant also has terrific food. 500 North Clark Street, 312-321-6242
Michael Mina, San Francisco ($35). This top restaurant has a great wine list and a fair corkage fee as well. 335 Powell Street, 415-397-9222.
Best Deal Magazines is currently offering "The Complete Idiot's Guide to Wine" as a downloadable version for free. The guide is currently off of print in bound form, but is loaded with good advice on how to select, taste, and collect wine. Although aimed at the beginning wine lover, there's sure to be something of interest to the experienced sipper also.
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We’re back with part 2 of our coverage of the 2007 Sta. Rita Hills annual celebration of wine. Saturday, it was seminar time, complete with a series of mock ?trials? where local winemakers and grape growers defend or prosecute their contributions to what ends up in the glass.
Sitting as judge in ceremonial garb was real-life attorney Cathy Pepe, co-owner of Clos Pepe Vineyards. Among the issues on trial: Chardonnay - to oak or not to oak, that is the question; and Pinot Noir - do clones or terroir have the greater effect; and finally, is it the growing conditions or the winemaking the greater influence on the wine.
Join us as we hear from various growers and producers, as well as get a glimpse of some of the marvelous food that will be matched up with local Chardonnay and Pinot Noir.
The best kinds of cheap wines are the kinds that have a rich story behind them. Well, The Tillerman White wine brought to you by the Hook & Ladder Winery certainly fits the bill. At first glance this wine label made no sense to me… Hook & Ladder? The Tillerman? After doing some research, I feel enlightened knowing the origins of this fine cheap wine, so I’ll share:
The owner of the family-run Hook & Ladder, Cecil De Loach used to be a firefighter! “Hook and Ladder” is just another name for a firetruck. And The Tillerman is guy who drives the back end of a firetruck. A firefighter and a wine-maker! What a life!
I sampled several bottles of The Tillerman White, and I am glad I did. Not being a fan of white blends with a lot of oak, I enjoyed everything about this wine. The peach/apricot aroma was the most prominent feature of this wine as it approached my nose. The wine was very dry, tasty, had an awesome finish. Just a perfect all-around table wine. For about 16 bucks or less, this Sonoma County wine is a steal. If you see it in your supermarket, snatch it up! I look forward to trying some of their many other varietals. This same vineyard, the Russian River Valley produces Chardonay, Gewurztraminer, White Zin, Pinot Noir, Zinfandel, Cabernet Sauvignon, and the “Third Alarm” Reserve Chardonnay. Oh, how I would love to visit the vineyard one day. Rating: 9/10 - Excellent! The only reason I’m not giving it 10 is because I promised my readers “cheap wines less than 15 dollars” and this wine retails for 16. Look around though, I’m sure you can find a good deal! Even if you can’t, it is worth the extra dollar.
Extra Info:Hook & Ladder - Founded in 2004 2027 Olivet Road Santa Rosa, CA 95401 phone: 707-546-5712
Every fan of Pinot Noir will undoubtedly know the name of John Haeger.
As author of the highly acclaimed “North American Pinot Noir,” John literally wrote the book on the fascinating history and evolution of Burgundy’s illustrious grape variety here in the United States. John’s academic approach to both the research and the writing created an instant hit and a must-have treatise for most wine lovers. But, more than anything, it was destined to become THE book for domestic Pinot fanatics. Of course, its appearance at booksellers just months before release of the movie “Sideways” didn’t hurt sales either.
Now, four years later John Haeger has written another wine book, “Pacific Pinot Noir.” Since, as he notes, “96% of North America’s Pinot Noir comes from an area I call the Pacific Pinot Zone,” it was only natural for him to focus on an area extending from mouth of the Columbia River in Oregon to Santa Barbara in California and extending up to thirty miles inland.
Pinot Noir’s rise in popularity over the last several years owes much to the different personalities of the grape itself. Join us as we talk with author and lecturer John Haeger about Pinot Noir, and discover its unique place in the world of wine.
Unfortunately, at my new job we have dial-up (effing historic) so the blogging thing will be very irregular. I promise to have a post tomorrow night though, so look out. As soon as I can get back to the regular schedule I will. Be patient my lambs....
On other accounts, the new job is great (obviously I'm not far enough in to have any probs...) and I am feeling very fulfilled. More deets tomorrow.
Nose: very fruity nose of cherry cola and macerated day old strawberries Palate: light feel with strong acid structure and some tannins Finish: short and a bit metallic
Hooray for Beaujolais Nouveau day! The Primeur 2008 Beaujolais Nouveau from Drouhin this year is a solid table wine that is easy to drink and easy going. It meets expectations without letting down. Shows good character. I paid $16 for the bottle.
If you've read many wine labels, especially those of wines that cost more than $25, you've almost certainly seen on that contains the phrase "fermented with wild yeasts" or "native yeast fermentation." This indication that the winemaker has not used a so-called "commercial" yeast is often a telltale clue as to the overall philosophy of the winemaker. Making wine without commercial yeasts can be more difficult, more unpredictable, and more risky than some are willing to accept. Those who do eschew commercial yeasts often do so because they are committed to making what they believe is a more natural wine, both for its lack of "intervention" by the winemaker, as well as because the yeasts that do end up driving the fermentation are believed to be from the vineyard and part of its ecology.
Without a doubt, making wine without commercial yeasts represents a more traditional method of making wine, but apparently the more we learn about yeasts and winemaking the less it seems that there actually is any such thing as a wild yeast fermentation.
A recent thread on the Mark Squires bulletin board addressed this very topic, and I highly encourage anyone who is interested in the subject to check it out. The discussion ranges across a number of different issues regarding yeasts, often getting quite technical, but the gist of it can be boiled down to a simple set of arguments.
First, it is clear that there are yeasts on the skins of the grapes out in the vineyards, and that when no commercial yeasts are added (and sometimes even when they are) some these yeasts can also be found working away in fermenting grapes in the winery.
However, it is also true that most of the time the yeasts that do the most work in fermenting the grapes in the winery are very different yeasts than are found in the vineyard. Which begs the question where, exactly, did they come from?
The answer, according to a lot of winemakers and researchers, is from within the winery itself. No matter how well a winery is sanitized, it tends to harbor all sorts of biological elements, including complex "cultures" of yeast that breed, mutate, and even evolve in the little ecosystem that is the winery.
If the winery ever has used commercial yeasts, this local culture will most certainly include some of these commercial yeasts. And if it hasn't it will likely include yeasts that were brought into the facility on humans, pets, equipment, insects, and more.
All of which is a long-winded way of saying that the decision to not use commercial yeasts to ferment the wine doesn't really mean that what you're getting instead is some natural cocktail of yeasts that are specific to a vineyard. A native fermentation it may be, but the yeasts that are chowing down on the grapes are much more likely to be native to the winery building than they are the vineyard, and in many cases they may include commercial yeasts as well.
I'm certainly guilty of romanticizing native yeast fermentations as a writer. Along with the decision not to fine or filter the wine, this decision generally says something to me about the quality of the wine. The fact that winemaking yeasts aren't entirely wild doesn't necessarily undermine that meaning, but it certainly does call into question just how much justification there might be for prejudice against commercial yeasts as somehow "unnatural." Biodynamic winemaking, for instance, clearly proscribes use of commercial yeasts as yet another unnatural intervention in winemaking.
The process by which grapes ferment involves sometimes 80 or more different kinds of yeasts, the actions of which are affected by pH, temperature, sugar levels, and thousands of compounds in the grapes, not to mention anything we humans might do. We're still trying to figure out just exactly how it all comes together.
As intrigued and excited as I am about the degree to which science is gradually deepening its understanding of what wine is and how it comes to be, I also love the fact that it's so complex that we've still got a long way to go.
Mystery is a good thing. It means we need to keep drinking.
This really tickles my funny bone. Deidre Woollard (luxist.com) writes:
We may all be cutting back, but at the the White House dinner Friday night for foreign leaders to discuss the global financial crisis, the meal was anything but spare.
The menu for around 24 global leaders gathered in the White House State Dining Room included, according to the AP, fruitwood-smoked quail? with quince gastrique; quinoa risotto?; thyme?-roasted rack of lamb?; tomato?, fennel? and eggplant? fondue?; a salad? course of endive?, baked Brie and walnuts?; and a pear torte. What's raising some eyebrows though is one of the wine selections, the Shafer Cabernet Hillside Select 2003, which runs for around $300 a bottle, if you can find it. This wine was served with the main course will more modest wines such as the Landmark Chardonnay Damaris Reserve? 2006 (around $40 a bottle, served with the appetizer) and the Chandon Étoile Rosé? sparkling wine? (about $30 a bottle, served with dessert) rounded out the rest of the meal.
The President pays for his own groceries in the White House but state dinners such as this one are paid for with taxpayer dollars. It is perhaps some comfort in this case? that at least two of those attending: President Bush and French President Nicolas Sarkozy are said to be teetotalers. Others in attendance included Australian Prime Minister Kevin Rudd; Canadian Prime Minister Stephen Harper; Chinese President Hu Jintao; German Chancellor Angela Merkel; and British Prime Minister Gordon Brown.
I’ve been involved with Twitter Taste Live since the second tasting and will be participating again next time when the theme is “Bloggers Take Over.” In past tastings wineries have presented a selection of wines and wine lovers from around the world then posted their thoughts on Twitter while tasting the same wines simultaneously. But the next time out each wine blogger will be able to pick their wine(s) and give you the chance to pick them up and taste along with us on November 15th.
I have selected Lot 92 2004 Margaret River Chardonnay and Lot 36 2005 Rutherford Cabernet for the tasting.
The Chardonnay is available for just $14 at the Cameron Hughes online store but Lot 36 is only available in Costco or Sam’s Club stores (I paid $12.88 today for Lot 36 at Sam’s).
So pick up one or both of these wines, friend me up on Twitter and taste along with me on November 15th. I’ll be posting a follow-up with the approximate time of the tasting next week and, of course, tweet about this too. I hope you will join me or at least follow along on Twitter Search using the hash tag #ttl.
Created by Jim Henson, this made-for-tv movie broke new ground. It aired in 1969 on NBC?s Experiment in Television, a one-hour, commercial-free show that ran on Sunday afternoons and featured drama, comedy, and documentaries peppered with such personalities as Frank Langella, Nanette Fabray, Fritz Weaver, Bernadette Peters, Verna Bloom, Frank McHugh, Jack Gilford, Nancy Walker, David Steinberg, Mildred Dunnock, Donald Pleasance, Richard Briers, John Gielgud, George Plimpton, Christopher Plummer and Diana Rigg. Documentaries featured people like Marshall McLuhan, Frederico Fellini, Arthur Penn, Al Capp and the Beatles.
Tecnorati
. The food was excellent and so was the service. They offer mainly Serbian dishes, if you’re not sure what to choose from the menu, the waiters will help you with their recommendations, you can trust them. The wine list includes wines from some of the better Serbian cellars, such as Radovanovi? and Aleksandrovi? (Topola). Go for Aleksandrovi?’s red or white Triumph, they are some of the best wines Serbia has to offer. Overall, it’s a great place, I’ll be back.
This is another great wine from the 
Apparently I don’t get out much. Until recently, I didn’t know that some restaurants charge as much as $250 per bottle for their corkage fee. Excuse me, but that is insane. As Lettie Teague in 
I’ve been involved with 