‘Til divorce do us part. Adam Mucci (Boardwalk Empire), James Andrew O’Connor (Don’t Dress For Dinner), Penny Bittone (The Qualification of Douglas Evans) and Carmit Levité (Handle With Care) will star in Money Grubbin’ Whores. The dark comedy, written by Sean J. Quinn and directed by Brian Cichocki, will make its world premiere at off-Broadway’s The Lion Theatre at Theatre Row. Previews begin on September 25, with opening night set for September 30. View Comments Money Grubbin’ Whores will feature scenic design by Patrick J. Rizzotti, lighting design by Paul Hudson, costume design by Autie Carlisle and props design by Kathy Fabian/Propstar. The production will play a limited engagement through October 19. Related Shows Money Grubbin’ Whores First comes love, then comes marriage, then comes a messy divorce negotiated in the downstairs party room of a Northern New Jersey pizza joint. In this new dark comedy, NYC union plumber Matt (Mucci) and his gorgeous, Israeli wife Aviva (Levité) are getting divorced. The back-room deal is mediated by Matt’s best friend Frankie (O’Connor), and Aviva’s cousin Moshe (Bittone). As the couple battles it out through cultural differences, mixed messages, and high passions, one question remains…what is the price of love? Show Closed This production ended its run on Oct. 19, 2014
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He’s channeled a loving dad, a meth dealer, an American President and now, a Major League baseball player. To promote MLB’s upcoming postseason, Bryan Cranston swings for the fences in his new one-man show embodying all that fall baseball can be. The Tony winner dons the uniforms of the Yankees, Tigers, A’s and more in the performance, even calling upon the help of eight-time All-Star Pedro Martinez for lessons on the best way to hoist a World Series trophy triumphantly into the air. As it all comes to a close with the final word of his haunting reading of “Take Me Out to the Ballgame,” the only thing we wish is that the show actually existed so that we could sit in the front row getting whacked in the face with baseballs and Cracker Jack. Cranston would be in the running for another Tony for sure, if not MVP. View Comments
Show Closed This production ended its run on June 26, 2016 View Comments Star Files Tickets are now on sale for the Broadway revival of Rodgers and Hammerstein’s The King and I. The Lincoln Center production, directed by Bartlett Sher, will star Kelli O’Hara and Ken Watanabe. Performances begin at the Vivian Beaumont Theater on March 12, 2015.The King and I tells the story of Anna (O’Hara), a British governess who tries to help an Eastern king (Watanabe) come to terms with the modern world. The show first opened on Broadway on March 21, 1951 and earned five Tony Awards including Best Musical. The musical has received three Broadway revivals, most recently in 1996 with a production starring Donna Murphy and Lou Diamond Phillips.The King and I will open officially on April 16. Complete casting will be announced later. Ken Watanabe Related Shows The King and I
Rock of Ages Jersey Boys American Idiot Movin’ Out All Shook Up Motown the Musical The Boy from Oz You just call out the names of these jukebox musicals, and you know wherever we are…we’ll have their songs jangling around in our heads for the foreseeable future. Yes, we admit it: We love jukebox musicals. With Mamma Mia!’s recent final Broadway bow and Jersey Boys gearing up for a major milestone (10 years on the Great White Way!), we just had to ask you to name your top 10 favorite Broadway jukebox musicals on ranking site Culturalist. The results are in: Check below to see which shows came out on top! Priscilla, Queen of the Desert Mamma Mia! Beautiful View Comments
‘Roman Holiday’ Will this new tuner be easy to love? Roman Holiday—The Cole Porter Musical is aiming for Broadway in the fall of 2017. The show will premiere as part of SHN’s 2016-2017 season and is scheduled to play a limited engagement May 24, 2017 through June 28 at San Francisco’s Golden Gate Theatre.Based on the classic 1953 film that starred Audrey Hepburn and Gregory Peck, Roman Holiday—The Cole Porter Musical will feature Cole Porter classics such as “Night and Day,” “Ev’ry Time We Say Goodbye” and “Easy to Love.” The book will be by Kathy Speer, Terry Grossman and Paul Blake.In the midst of a whirlwind tour of European capitals, a young princess yearns to experience life—to explore the world beyond diplomatic dinners and Royal balls. Enter an American reporter, who, almost overnight, goes from covering the royal family to covering up her great escape. And in the span of 24 unforgettable hours, they discover the magic of Rome, the promise of love, and a secret they will share forever. View Comments
Sarah Steele in ‘Speech & Debate’ View Comments Tony winner Stephen Karam’s Speech & Debate is heading to the screen, and it’s mandatory viewing for anyone who’s showed up to a Broadway convention in cosplay, rebelled against a drama teacher or ran a musical theater blog. Take a look at the trailer below which features appearances from stars Austin McKenzie (Deaf West’s Spring Awakening) and Liam James, as well as Roger Bart, Skyler Astin, Darren Criss and Lin-Manuel Miranda as a Genie. The standout superstar, however is Sarah Steele, who reprises her off-Broadway performance as teenage drama queen Diwata. Watch below to see her rap Hamilton, spew blood, rock a Miss Saigon tee, and execute Spencer Liff choreography in a nude bodysuit. The film will premiere in select theaters and on demand on April 7.
Keep track of how long foods have been on the buffet table. The two-hour rule isimportant. “Never let foods sit at room temperature more than two hours,” Harrisonsaid. On the buffet table, keep hot foods hot (140 degrees or warmer) with chafing dishes,crock pots or warming trays. Keep cold foods 40 degrees or colder by nesting dishes inbowls of ice. Or use small serving bowls and replace them often. That means washing your hands before and after handling food. It means keeping yourkitchen, dishes and utensils clean, too. And always serve food on clean plates. They’re safe indefinitely in the freezer, she said. But most will taste best if eaten withinfour months. To be safe, thoroughly reheat leftovers to 165 degrees. “You can’t smell or taste these bacteria in food,” Harrison said. “The only way to keepthem from ruining your party is to make a point of preparing and handling foodsafely.” After the meal, throw out any foods that sat for more than two hours on the buffettable, Harrison said. Other leftovers are safe in the refrigerator for four days. Divide the carved meat and turkey parts into small, shallow containers.That will allow the turkey to cool fast and evenly and reheat quickly at meal time. When you travel, pack the turkey and other perishable foods in a cooler with ice orfrozen gel packs. When you get where you’re going, refrigerate the foods quickly. You can cook the turkey a day ahead, Harrison said, but not if want to take it whole.You can’t safely cool and then reheat a whole cooked turkey. If you must cook a dayahead, go ahead and carve it. Reheat the foods in a 325-degree oven or a microwave to an internal temperature of165 degrees, or until they’re steaming hot. “To transport an unstuffed cooked turkey,” Harrison said, “take it out of the oven,immediately wrap it in foil and put it straight into the cooler. Then put it into thewarmest spot in the car.” What about a cooked stuffed turkey? “Don’t try to transport it stuffed,” she said.”Remove the stuffing immediately after cooking and transport it in a dish, not in theturkey.” If you have to travel an especially long way, Harrison said, maybe it’s best toreconsider. “Bacteria are everywhere. But a few types especially like to crash parties,” said JudyHarrison, a foods specialist with the University of Georgia Extension Service. Be sure you cook the turkey in an oven set no lower than 325 degrees. Cook it until ameat thermometer placed in the thigh reaches 180 degrees. Then let it stand 20minutes. But if you’re not careful, these meals can lead to some of the holidays’ worst, too. These feasts can offer the best of the fall holidays. People tend to bring only their bestfoods to share with their families and friends. “Dinner on the grounds,” a treasured tradition in rural churches, still delights manyGeorgians. It carries over into large family gatherings and many other holiday settings. If it’s stuffed, remove the stuffing and cool it quickly in small, shallow dishes. Carveall the meat from the turkey, leaving legs, thighs and wings if you wish. If you’re taking the turkey, be especially careful. “Sometimes it’s safer just to give up on the idea of taking your feast across thecountry,” she said. “Look for new traditions when you get there.” Don’t partially cook a turkey ahead of time and then finish it before the meal, either. Itcan’t be safely done. Some of the culprits, she said, are Salmonella, Staphylococcus aureus, Clostridiumperfringens and Listeria monocytogenes. If they lurk in your food, you won’t be able totell it.
Georgia’s Pork Industry Continues to Weaken (January 4, 2001) – This year, odds are most pork products you buy at the grocery store will not be made from hogs raised in Georgia.On-farm Facility Adds Value to Veggie Crop (January 22, 2001) – Until last year, as much as half of Bill Lee’s jalapeño pepper crop was wasted. Peppers that didn’t meet the peak-quality demands of the fresh-produce market were thrown away or never picked. But not anymore.Farmers Struggling to Feed Georgia Cattle (January 23, 2001) – From a distance, you’d think the cows in Wesley Fiveash’s Crisp County pasture have plenty of green grass to eat. You’d be wrong. A closer look shows a serious problem that could get worse.Georgia Farmers Could See Historic Prices (February 22, 2001) – A historic event that could happen in farm commodity prices this year would be good tidings for some Georgia farmers and devastating news for many others.Farmers Might Have Chance to Act Against Drought (February 28, 2001) – By March 1, the Department of Natural Resources will predict whether or not Georgia faces another year of severe drought. If a severe drought is predicted, the Flint River Drought Protection Act will be initiated for the 2001 growing season.Georgia Corn Growers’ Outlook Brighter (March 13, 2001) – Georgia farmers face another year of severe drought, and the prices of many major commodities remain low. But the long rows ahead look a little better for corn growers, says a University of Georgia expert.No ‘Business as Usual’ for Tobacco Farmers (March 21, 2001) – With the coming of spring, Georgia tobacco farmers are preparing to plant the state’s third most valuable crop. But it won’t be business as usual. Experts say ongoing changes will continue to affect farmers and the rural economies that surround them.Peachy Outlook for Georgia Peach Crop (March 23, 2001) – Not since the early 1990s have Georgians had such promise for an abundant crop of sweet Georgia peaches. University of Georgia experts say this may indeed be a very good year.Foot-and-mouth a Threat to U.S. Livestock (March 28, 2001) – Foot-and-mouth disease poses a threat to the United States because of the high volume of traffic between Europe and the United States, says a University of Georgia expert.Vidalia Onions Late, Small, in Short Supply (April 10, 2001) – Cold, unstable weather through December and January has taken a toll on the state’s valuable Vidalia onion crop. Experts say the crop will be late, possibly smaller than normal and in short supply.New Disease Threatens Georgia Day Lilies (April 17, 2001) – A new plant disease threatens to blemish the reputation of Georgia day lilies. Timely identification and strict regulatory efforts, though, have stopped the disease for now.Georgia Farmers Eye Peanut Program Change (May 4, 2001) – A federal program that anchors a major part of Georgia’s farm economy is currently under fire as the United States prepares its future farm policy to comply with freer trade in the world.Korean Ag Delegation Visits UGA CAES (May 17, 2001) – Five representatives of the Democratic People’s Republic of Korea Academy of Agricultural Sciences have spent the past two weeks learning about farm research from University of Georgia College of Agricultural and Environmental Sciences specialists in Athens, Griffin and Tifton.Where are the True Vidalias? (May 31, 2001) – When is a Vidalia onion not a Vidalia onion? University of Georgia researchers are searching for a definitive answer.’Downsizing’ Georgia Farmer Raising Quail (July 11, 2001) – A decline in certain natural habitats has severely decreased the wild population of one of Georgia’s primary game birds: the bobwhite quail.Forage Test Can Be Lifesaver for Cattle (July 20, 2001) – A new kit enables county agents to go to a field, test a forage sample and get a reasonably accurate assessment of its nitrate content. That’s important, because at very high levels, nitrate can kill cattle.Rain Mixed Blessing for Georgia Peach Crop (July 23, 2001) – This summer, timely rains have helped Georgia farmers recover from three years of severe drought. Peach growers, however, know too much of a good thing can bring a whole new set of problems.Ag Secretary Gets Crash Course in Georgia Farming (August 1, 2001) – Georgia farmers and officials gave U.S. Secretary of Agriculture Ann Veneman a crash course in farm practices, crops and farm issues particular to area agriculture here July 30.Scientists Find EASY Way to Monitor Water Use (August 4, 2001) – What do you get when you combine a washtub, chicken wire, a toilet bowl float and a few things from your local hardware store? You get a precise monitoring device that can save time, save money and help conserve water, say experts with the University of Georgia College of Agricultural and Environmental Sciences.Veneman: Farmers Need Freer Foreign Trade (August 17, 2001) – U.S. Secretary of Agriculture Ann Veneman told farmers and farm policy makers here that the United States must embrace freer trade with foreign countries “or our farmers will be left behind.”Editorial: Globalization Challenges Farmers (September 5, 2001) – This guest editorial by Georgia farmer Murray Campbell offers a compelling argument for less government regulation on U.S. farmers to help them compete in the new global marketplace.Groups Partner to Build Farm, Ecology Tourism (September 10, 2001) – Pick your own apples or grapes. Dump a load of cotton. Pack some peaches or peppers. Herd some calves. Go shrimping. Or just walk in a peanut field.Rains Boost Crop Yields, Prod Diseases (September 17, 2001) – In most cases, the weather has helped Georgia farmers’ crops this year. But it’s also helped plant-threatening diseases thrive in many Georgia fields, says a University of Georgia expert.Study Finds Georgia Muscadines Chock-Full of Nutrients (December 5, 2001) – UGA study helps Georgia muscadine growers sell their grapes to the supplement market.Market Shift Threatens U.S. Cotton Growers (December 13, 2001) – The worldwide demand for cotton shirts and breeches has never been better. The U.S. industry that turns cotton into products like these, however, is in major economic trouble. And their stress means U.S. growers are having to depend more than ever on foreign buyers.New Product Offers Farmers Market for Kenaf (December 19, 2001) – Kenaf, a plant related to cotton and okra, is usually grown either as a forage crop for animals or for its fiber. But a middle Georgia businessman wants farmers to grow it for use in building materials.Barnes: Farms, Schools Key to Rural Economy (December 18, 2001) – TIFTON – Rural communities and agriculture depend on each other, said Georgia Gov. Roy Barnes here at the Symposium on Value-added Agriculture Dec. 14.
UGA horticulturists Bodie Pennisi and Bob Westerfield will coordinate the program, using both hands-on lessons and lectures.A $75 fee covers all materials, lunch and refreshment breaks. The workshop will start in Stuckey Auditorium at 9 a.m. and end at 4 p.m. To register or learn more about it, call (770) 229-3477 or e-mail firstname.lastname@example.org. University of GeorgiaOwning your own hobby greenhouse may be more practical than you think. It doesn’t have to cost a lot. And it can save you money as you use it to propagate your own landscape and houseplants.To help you get started, the University of Georgia is offering the “Hobby Greenhouse and Propagation Workshop” May 11 on its Griffin, Ga., campus.This one-day, hands-on workshop will cover the basics of starting your own hobby greenhouse and the techniques you’ll need to propagate your own plants. You’ll learn how to: Build your own greenhouse from scratch.Buy a greenhouse.Maintain and operate your greenhouse.Propagate plants.
It’s time for turkey again, and you are probably planning your trip to the grocery store to purchase one to feed your family this holiday. Now comes the tricky part: making a tasty turkey while combating bacteria and other foodborne pathogens.Cooking a turkey safely begins with proper thawing. Using unsafe thawing techniques and underestimating thawing time are common mistakes made by new cooks. The safest and most recommended method to thaw turkey is to leave it in the refrigerator. Leaving items out on the counter or in the sink is not a proper way to thaw.In the past, my family has been guilty of this. Following safe food practices are crucial, especially around the holidays when serving high-risk populations, such as pregnant women, grandparents and children. Thawing a turkey in the refrigerator can take up to 24 hours for every 5 pounds of turkey. A very large turkey can take more than two days to thaw. It is essential to plan ahead, unless you plan to buy fresh bird a few days before Thanksgiving.My family once woke up to find a frozen turkey just minutes before we planned to watch the Macy’s Thanksgiving Day Parade. If this happens, thaw the turkey in cold water or in the microwave. If you choose to thaw the turkey in cold water, make sure the turkey is wrapped tightly in leak-proof packaging, then put it into the cold water. The water should be changed every 30 minutes. If thawed in the microwave, the turkey must be cooked immediately. Rookie chefs often leave the giblet bag in the turkey. Everyone in my family has done it, and I’m sure that it has happened to a few of you as well. When cleaning the turkey, be sure to reach all the way into the cavity to extract the giblets.If you mistakenly leave the giblets in the turkey during cooking, remove them from the cooked turkey and carefully examine them. If they are wrapped in paper, then proceed to carving. However, if they were wrapped in plastic and there is evidence that the heat altered the state of the plastic, you should not eat the turkey or giblet items.Before cooking, remove the hock lock, the device that secures the legs. Even though hock locks are most often made of heat-resistant materials, leaving them on during cooking can make it much more difficult to cook the bird evenly.Now, for the million dollar question: How do you know when the turkey is cooked? Many seasoned chefs will have a different answer based on smell, look and time spent in the oven, but the only way to know whether your turkey has reached a safe internal cooking temperature – 165 degrees Fahrenheit – is by using a food thermometer. This will ensure that dangerous bacteria that cause foodborne illnesses have been destroyed. When checking the temperature of the turkey, place the food thermometer in the innermost part of the thigh and wing, and the thickest part of the breast. Personal preferences may call for cooking the turkey to higher temperatures, such as 180 F, to remove the pink appearance and rubbery texture.The best way to have a successful and low-stress Thanksgiving, Christmas, New Year or any time you serve turkey, is to plan ahead. Plan what to cook and in what order to ensure that you don’t experience a traffic jam in the oven. Cook foods with longer cooking times first, and prep food as much as possible before the big day. Plan a menu and write down your grocery list to prevent going to the store at the last minute for items like butter or eggs. It is also OK to share the love and to assign dishes to various family members.I wish you all the best of luck in preparing Thanksgiving dinner. Plan ahead, consider thawing and remember those giblets and cooking temperatures.