PREVIOUS WORKS
THE WAVE A weekly free newspaper in Miami, Florida.
Wrote weekly cover stories while dealing with daily office organization, including relations with reporters, photographers, and advertisers.
NOTES FOR A RECONSTRUCTION OF THE LIFE OF POPE JOAN
A novel published by Another Chicago Magazine:1988
"By Wendolyn Wright Ph.D.
Dec. 5, 1951
It’s only in the dark, under covers, the gray bell tower finally disappearing in my window that I can pull out this black book.
I’ve never kept a journal. I prefer to sift through the dusty ones of other women-to discover a raw diamond and polish it up, not throw together flout and water then call that paste a gem. Cracker Jacks. An historian. A woman. Pregnant with his dirty tricks.
History is all in the telling.
I. Pope Joan lived in the 9th century. She was a woman posing as a man. She delivered her child on the steps of the Vatican. She jumped from the bell tower into the jeering female crowd.
II. Pope Joan was a purely mythological figure-flour and water mixed up by the bored female intelligentsia of the 10th century Italian court.
IlL Pope Joan was a man alter all. Hah!""CITIZEN
Bilingual parisian trendy magazien
ABOUT THE EATING HABITS OF THE FRENCH
The very scientific cnrs pronounced this oracle: “yesterday, meals told time; today, time dictates meals.” from now on, table talk (assuming we still eat at a table) is a debate between yesterday’s lingering pleasure and today’s ever-quickening pace. women work. days grow longer. The office and home have combined. what’s more, there has been a certain loss of interest in cuisine. even the harried french are now only too happy to mimic quick and easy food concepts born in the usa- snacks, self-service, street stands, junk food, anything fast. Of course, the biggest fast food fans are young, restless, city-dwellers learning how to eat on their own. Inexperienced, dependent on eating out, and basically poorly-organized, they shop nearly everyday, simply shoving last month’s mouldy cheese to the back of the fridge. With no fixed hours, they skip meals, eat only one dish (as opposed to Mum’s traditional three-course meals) and are easy prey for “ready-to-eat.” Even if these young urbanites make up only 17% of French homes, they are guilty of bringing down the average time spent by a French person at table. The new low is one hour 26 minutes per day (an American just might manage that on Christmas or Thanksgiving): 14 minutes for breakfast; 34 for lunch; and 38 for dinner. While deplored by the guardians of French cuisine, the above figures bring joy to manufacturers who have resolutely decided to take advantage of the trend. They immediately saw the obvious: less time spent at the table means more time spent standing in front of the fridge. Nearly half of the French population admit taking part in the guilty pleasure of eating between meals. The manufacturers have managed to fill that void with an explosion of chips, cheese curls (peanutflavoured!), and bacon crisps that go by the peculiar name of Peppi. Thanks to the tools of modern technology, the food industry has been able to take advantage of this gastronomic gold mine. In a process called “extrusion” they take a raw material such as semolina (you’ve seen it in macaroni) or hydrated corn, bring it up to a very high temperature, then compres itnder extremely high pressure. The result is a dried product, puffed up to 80% air, flavoured, and sold at double the price of a good old camembert. One must pay for guilty pleasures. But manufacturers have done more than just fill up French caddies with American-style snack foods. They’ve also answered the call to save consumers’ time. In 1996, 23% of food product innovations were in “service foods” - products that are fast and easy to buy and to prepare. If not already in tiny individual portions, packages now have handles to make the trip from supermarket shelf to dinner plate even smoother. Single-portion pouches are there for the exploded nuclear family and its members who have to eat and run. Junior can now gobble down an IQF (Individual Quick Frozen) paella before going out to play football, while Mum and Dad enjoy an intimate tête à tête over the more upscale cuisses de poulet élaborées (fancy chicken thighs). And leave the scissors at the bottom of the kitchen drawer: these dream products open with a flick of the tab - at least they’re supposed to. But if getting the product from package to pan has advanced by leaps and bounds, the actual cooking time is that of a sprint. Three minutes for Maestria and Lustucru pasta - and they promise not to stick! Ten minutes for Uncle Ben’s or Taureau Ailé rice - extreme speed with “no loss of flavour.” And seven minutes for reconstituted vegetables that manufacturers, following the example of Vivien Paille, want to make more “practical” to cook. Of course, record speeds mean nothing to the consumer, if flavour is forgotten. And manufacturers have thrown themselves wholeheartedly into the creation of instant sauces, seasonings, and other “kitchen helpers.” In 1996 this new Eldorado accounted for a turnover of 1.5 billion French Francs.
EMISSION USHUAÏA
Création et écriture des textes en anglais des pilotes et des commentaires pour l’adaptation de l’émission aux USA sur les chaînes NBC et CNBC ainsi que pour la distribution internationale.
