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Monday, September 26, 2011

World Portraits: Sabkha


Umm Said, Qatar...Sabkha is an Arabic name for a salt-flat or very saline areas of sand or silt lying just above the water-table. The salt crust can easily support the weight of a human and sometimes cars. While unseen in the image, a solid desert of white sand sits only yards beyond the flat.

Sunday, September 18, 2011

Perseverance

There is a repulsive trend in society that we need to stomp out like a dandelion before it spreads. Psychologists call it the "Wow, look what I did!" syndrome. Then, there are others who humbly support the world at large, like Adnan.

Adnan Gill: A hero of perseverance

Last year, I was volunteering at a charity walk to stamp out hunger and invited as many people as I could. We raised more money that day than ever before; money that would eventually feed families who are struggling in these hard economic times. That’s the day when something special happened. Adnan Gill showed up with his wife and two kids.


Some of you are reading this and saying. "yeah, so what and who is Adnan Gill?" Well, if you did, you took my bait because each time Adnan appears at a public event, he’s the second coming of Superman with a pressed cape straight from the Perseverance Hall of Fame. Now, you’re probably wondering why I purchased Adnan a pedestal and why I’m saying "Wow, look what Adnan did!"

Here’s why.

Adnan suffers from Amyotrophic lateral sclerosis or ALS. You know ALS, don’t you? It’s a disease that Jerry Lewis spent his Labor Days raising money to fund research to figure out a way to stop it. It’s a disease that attacks the nerve cells in the brain and spinal cord that control voluntary muscle movement. ALS is best known as Lou Gehrig's Disease. It took down the “Iron Horse” at the tender age of 37.

Eleven years ago, Adnan was living in Cincinnati when the first symptom struck. He was pushing a grocery cart when suffered a cramp so severe that he had to have his wife pull his arm straight.

At any given time, 30,000 Americans are living with ALS. Adnan wondered what were the odds that he'd be one of the 30,000 stricken with the disease.

Every American kid knows that the odds of living with ALS are next to none. We knew it from the first time we heard Gary Cooper re-enact Gehrig’s famous speech with a stirring, “I consider myself the luckiest man on the face of the Earth.” Those words always had a special meaning, but once I met Adnan, those words were puzzling.

How could anyone confined to a wheelchair and hooked to a breathing machine twenty-four hours a day consider himself lucky? Yet, all you have to do is spend an hour or two with him and you see it with your own eyes.

Visit with him at home and you are treated with the highest Pakistani hospitality, insightful political commentary and the warmth of brotherhood. Sit with him for a bit and you see he’s a faithful husband and dutiful father. His kids are respectful, yet speak their mind. They take his guidance much in the same way followers climb the mountain to speak to the Dalai Lama. And his wife Saima is right out of Good Housekeeping magazine. Without the hissing of his breathing machine, you would be hard pressed to see if his family was affected at all. His strength and fortitude have made family life akin to what you might see on a 50’s sitcom. It's a true testament to Adnan’s signature conviction that things will be as normal as possible.

The charity for which I am lucky enough to serve as a board member, the ALO Cultural Foundation, decided to lend a hand to Adnan with the Forever Wish program. Forever Wish ensures that folks like him have the opportunity to fulfill their dreams. The passionate souls who were denied the chance to soar are given the resources they need to achieve their goals in life. This is our way of supporting Arts and Literature Programs for the physically challenged and underserved communities. Works that are vital to empowering the ability of those that refuse to be “disabled” and promote cross cultural understanding between people.

In our first e-Conversation years ago, he explained that he wanted to leave his story to his children…a legacy of sorts. A memoir that chronicles his life. He wanted to tell his son and daughter about his life and his philosophy for generations to come. At the foundation, we are lucky to have a skilled board of directors. One of my board mates is a modern day anthropologist, Ryan Murdock. Although he refuses to be called a journalist, he’s pretty handy with the pen, er, keyboard. When we took Adnan’s Forever Wish to the board, Ryan was the first person to raise his hand to give a little mentoring to Adnan to get his book going. Ryan’s the editor of this book and I have to tell you, it’s a real page turner. I glanced over Adnan's latest chapters and I was mesmerized by his thoughts and perspective. Here’s a little excerpt from Chapter 8:

“I live with one of the most debilitating illnesses ever known to the mankind. Someone described it as, ‘living in a dead body’. One's mind not only stays sharp; rather it goes into the overdrive. We hear all, see all, and yes feel all. We feel every iota of pain. The kind of pain an ordinary person can and does alleviate by simply switching the sides during pleasant dreams, or by shifting the weight off one foot to the other; well you get the idea.

“On the other hand, taking even a single breath in this universe is a statistical impossibility. An average person takes 22,000 breaths per day. I have already lived over 40 years; imagine the number of breaths I have already breathed. If that alone doesn’t make me one of luckiest person then I don’t know what does. I believe, being able to walk to a flower, hug a loved one, or as little as, whistling a tune in the shower doesn’t make one lucky, rather it makes one fortunate. In my opinion, anyone who is lucky and fortunate is blessed. Once, I was blessed too, but now I am mostly lucky.”

Powerful words. Powerful man.

So when Adnan rolled up at to the hunger walk, I was speechless. Every emotion came pouring out of me -- sadness, anger, happiness, depression, joy -- I was tingling. I was crying. I was laughing. I had tears in my eyes the first few minutes. Why? Because I was one of those complainers earlier that day, worrying about the nothingness that consumes us most days. The nothingness we have when we think our days are limitless. Maybe Adnan was like that once, but that day, and every day after, he was my Superman.

Sometimes, in the middle of all the commercialism and politics and cynicism that is life, you meet someone who clubs you with a dose of humility. Adnan – brave and full of honor -- is that for me.

He’s already lived over 40 years, and you know what? For the people that know him, we are the luckiest people on Earth.


Link:

The ALO Cultural Foundation pledges its commitment to make Adnan’s dream come true. We hope you extend your pledges too. For your kind donations visit www.alofoundation.org 

Adnan has outlasted the Iron Horse and just as "lucky."



Monday, September 12, 2011

World Travels: Open Again

As Lebanon searches for ways to bring the country and tourism back, it turns to the food that made it famous, while giving an emphatic YES to the question: Will food be Lebanon’s savior?
Beirut has always been kind to me. Eating has always been a guilty pleasure where the only thing more exciting than the culinary delights is the entertainment fueled by the superior nightlife. To me (and the rest of the world it seems) Lebanon is all about food and nightlife, right on par with Paris and Manhattan. I have long concluded that nightlife is so popular because the only thing that keeps those indulgent pounds off is dancing the night away.
               
All bets were off as the country struggled in the aftermath of the recent and political conflicts to find a way out of the tourism doldrums. Tragedy could not have come to a place more capable of shrugging off problems, dealing with them and thriving once again, one mouth at a time.
               
On my last, I made a point of going to most of the highly reputable restaurants that had reopened. Also on my list was every unknown small spot recommended by locals. The idea that you might eat an authentic Lebanese dish as it was prepared decades or centuries ago is not a fantasy. Tabouleh, grape leaves, and manakish are likely to be made precisely as they once were, but it’s the innovative recipes––a creative mixture of Lebanese and French styles––that keep you guessing and coming back. The French mandate between the two World Wars firmly established the cuisine of Paris, while the postwar emergence of Beirut as a Middle East headquarters for international banking and trade has added influences from every continent.
               
No one had to twist arms to get the Lebanese back to the kitchens and prepare the world’s greatest food. Even while the crisis heated up overhead, the country’s best chefs were underground serving friends, family and those who could get the right information as to where the favorite restaurants had temporarily relocated.
               
Abbas Naber, a chef at a local Beirut café, tells of the Lebanese push to get back to normalcy with post-conflict renovation: “Our reaction is always optimism over despair when faced with challenges. Many of the restaurants moved the rubble from the front of their doors, cleaned up and started serving. Everyone in Beirut had difficulty cooking at home. Power issues. Little food stored. So you know what we did? We went out to eat. Business was unbelievable and still is.”


Shredded Beef Fillet with Onion and Pomegranate

Serves four
  1 pound premium beef filet
  2 large onions cut into strips
  4 tablespoons vegetable oil
  4 tablespoons water
  4 garlic cloves mashed
  1 tablespoon pomegranate juice
  1 tablespoon chopped fresh iklil al jabal or rosemary
  1⁄4 cup chopped radish for garnish
  Salt and pepper

Cut the fillet into small flat strips. Heat oil in skillet on high and cook meat in three batches. Remove meat and saute onion in the same pan until soft. Add water, cover and continue to cook until water evaporates. Add garlic and cook until garlic softens.
 
Add meat, pomegranate juice, iklil al jaba and salt and pepper to taste. Heat to serving temperature.

Place on a large plate and garnish with chopped radish. Also perfect for serving in hollowed out sourdough loaves or as a sandwich in pita bread.

Monday, September 5, 2011

In Case You Missed Them...Stories You'll Like

Greetings from the grill. Yes, the last day of the season. Time to put away the whites and close your pool. Only a few issues. Half the United States is flooded. The other half is burning and the last half is on fire…literally. Yeah I know, that’s three halves, which only works if you are a catcher for the Yankees. Let’s say I am channeling my inner Yogi Berra.


Think she'll win an Emmy?

So, without further ado, here are some of the top stories from last week.
See you on Thursday when The Media Guy Struggles dives inside the red carpet to show you what it’s like to be a celebrity handler.

Sunday, September 4, 2011

World Portraits: Escape

Maalula Village, Syria—According to legend, Saint Tekla was stalked by an unforgiving, scorned fiancé who tried repeatedly to kill her for her religious beliefs. Eventually she sought refuge in a grotto in the cliff around the bend where a convent -- now named in her honor -- was built. She used this escape route to move freely between the convent and her new safe haven.

Thursday, September 1, 2011

Huge Food - What's a Media Guy to Do?

Blueberry Muffin
Then: 1.5 ounces, 210 calories Now: 5 ounces, 500 calories


I ran across Katie Robbins who's a writer for Psychology Today, theatlantic.com, LA Weekly, among others and she had some choice words for the food preparers of America. Her take is simple: Why are we being fed so much?!

"With bucket-sized soft drinks, bagels the size of baseballs, and burgers that you can barely get your mouth around, it's no wonder that, according to the CDC, one-third of adult Americans are currently obese. In the last 20 years portions have been ballooning — and we've been getting bigger right along with them. From 1980 to 2008, obesity rates doubled for adults and tripled for children.
Thanks to the National Heart, Blood and Lung Institute (part of the National Institutes of Health), we can take a peek back at what portions looked like 20 years ago and compare that to what they look like now. Hint? They've gotten a lot, lot bigger."
Trust me, I've been battling the weight thing forever. Truth is, in the media world, the decision makers like the attractive and the fit. We have a serious issue with being fat in American. It's not healthy for your body or your wallet. Newsweek did a survey in 2010 of hiring managers...check out these perceptions:
  • 57% believe an unattractive (but qualified) job candidate will have a harder time getting hired;
  • 68% believe that, once hired, looks will continue to affect the way managers rate job performance.
  • 63% said being physically attractive is beneficial to men who are looking for work,
  • 72% said it was an advantage for women.
  • On a priority scale, education came in third. Experience was second, and yep (!), attractiveness was first.
This left me wondering "Where's my inner-George Clooney?" I know this much, I need to continue substituting bananas for breakfast meats and salads for mashed potatoes. I'm not working in the fields buring 3,000 calories a day like my forefathers and now the portion sizes are out of control (see the pictures below).
So what's a Media Guy to do?
I know that to be the Super Hero in Media Guy's clothing, writing clever ad copy and delivering smart campaigns, I have to look the part as well. People want a slimmer, sleeker workforce. At age 40-something I'm ready and on my way. Somewhere Jack LaLanne and Dr. Oz are smiling.

Portion Sizes: 1992 vs. Today

Spaghetti and Meatballs
Then: 1 cup of spaghetti and sauce with 3 meatballs, 500 calories Now: 2 cups of pasta and sauce with 3 meatballs, 1,025 calories
Bagels
Then: 3-inch diameter, 140 calories Now: 6-inch diameter, 350 calories

Fast Food Cheeseburgers
Then: 333 calories Now: 590 Calories
French Fries
Then: 2.4 ounces, 210 calories Now: 6.9 ounces, 610 calories

Soda
Then: 6.5 ounces, 85 calories Now: 20 ounces, 250 calories