Veteran motion picture, television, and Broadway producer Julian Schlossberg grew up in New York City with an early love of entertainment. As a child, he was an avid fan of radio, film, and the new art of television, and harbored ambitions of meeting his favorite stars one day. Little did he know that in the course of his career, he would not only meet many of them, but also become their producer, representative, and friend. During his nearly 60 years in show business, Schlossberg has worked as a producer, director, distributor, exhibitor, radio and television host, and record executive. At 27 he was the youngest head film buyer of a national theater chain; after working at the ABC network, the Walter Reade Organization, and Paramount Pictures, he would start his own motion-picture company, Castle Hill Productions, which would become one of the largest independent film-distribution companies in the world with a library of over 500 films. Not willing to restrict his efforts to film and television, he has also produced award-winning plays and musicals for Broadway and off-Broadway, working closely with brilliant writers and directors like Mike Nichols, Larry Gelbart, Susan Stroman, Woody Allen, and David Mamet. Now, in his memoir Try Not to Hold It Against Me, Schlossberg shares stories from a lifetime in entertainment, from his childhood in the Bronx to his years as a producer for screen and stage. Schlossberg takes us through the trials and triumphs of work and play in every avenue of the business: negotiating with Al Pacino, Burt Reynolds, and Lillian Hellman; hosting the syndicated radio and television production Movie Talk, which introduced him to hundreds of stars; experiencing the paranormal with Shirley MacLaine and Betty Hill; running the Orson Welles estate and restoring Welles' masterly film adaptation of Othello; partying with Barbra Streisand and Liza Minelli; testifying in a lawsuit against The Beatles; and interviewing over 120 of the most influential figures of the 20th century for his series Witnesses to the 20th Century. Written with engaging humor and self-deprecation—and with a foreword by Academy Award winner Elaine May—Try Not to Hold It Against Me gives readers a behind-the-scenes pass to Cannes and Las Vegas, the lives and homes of the stars, and the rarely seen but crucial work of the producer in the midst of it all. It's a compelling read for film, television, and theater enthusiasts alike—and a one-of-a-kind autobiography by one of entertainment's true insiders.
Veteran motion picture, television, and Broadway producer Julian Schlossberg grew up in New York City with an early love of entertainment. As a child, he was an avid fan of radio, film, and the new art of television, and harbored ambitions of meeting his favorite stars one day. Little did he know that in the course of his career, he would not only meet many of them, but also become their producer, representative, and friend. During his nearly 60 years in show business, Schlossberg has worked as a producer, director, distributor, exhibitor, radio and television host, and record executive. At 27 he was the youngest head film buyer of a national theater chain; after working at the ABC network, the Walter Reade Organization, and Paramount Pictures, he would start his own motion-picture company, Castle Hill Productions, which would become one of the largest independent film-distribution companies in the world with a library of over 500 films. Not willing to restrict his efforts to film and television, he has also produced award-winning plays and musicals for Broadway and off-Broadway, working closely with brilliant writers and directors like Mike Nichols, Larry Gelbart, Susan Stroman, Woody Allen, and David Mamet. Now, in his memoir Try Not to Hold It Against Me, Schlossberg shares stories from a lifetime in entertainment, from his childhood in the Bronx to his years as a producer for screen and stage. Schlossberg takes us through the trials and triumphs of work and play in every avenue of the business: negotiating with Al Pacino, Burt Reynolds, and Lillian Hellman; hosting the syndicated radio and television production Movie Talk, which introduced him to hundreds of stars; experiencing the paranormal with Shirley MacLaine and Betty Hill; running the Orson Welles estate and restoring Welles' masterly film adaptation of Othello; partying with Barbra Streisand and Liza Minelli; testifying in a lawsuit against The Beatles; and interviewing over 120 of the most influential figures of the 20th century for his series Witnesses to the 20th Century. Written with engaging humor and self-deprecation—and with a foreword by Academy Award winner Elaine May—Try Not to Hold It Against Me gives readers a behind-the-scenes pass to Cannes and Las Vegas, the lives and homes of the stars, and the rarely seen but crucial work of the producer in the midst of it all. It's a compelling read for film, television, and theater enthusiasts alike—and a one-of-a-kind autobiography by one of entertainment's true insiders.
West Virginia has a unique history of Jewish settlement dating back to 1849 when the first Jewish organization in the state, a Jewish burial society, was established by a small group of German Jewish immigrants in the city of Wheeling. From modest beginnings, Jews settled in towns and cities and established businesses and communal organizations. Since that time, the Jews of the Mountain State have been an integral part of the states economic, cultural, and political life. Though always relatively small in size, West Virginias Jewish population has been a strong advocate for the state and gained prominence in many areas. Readers will recognize images of well-known institutions such as Shoneys, Cohens, Frankenbergers, Embees, and others that bring back fond memories. Despite declines in Jewish population numbers, todays Jewish community remains active and involved in the life of the state.
The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.
Lose yourself in the beauty of nature this winter... A ROYAL GEOGRAPHICAL SOCIETY BOOK OF THE YEAR 2020 For readers of George Monbiot, Isabella Tree and Robert Macfarlane - an urgent and lyrical account of endangered places around the globe and the people fighting to save them. 'Powerful, timely, beautifully written and wonderfully hopeful' Rob Cowen, author of Common Ground All across the world, irreplaceable habitats are under threat. Unique ecosystems of plants and animals are being destroyed by human intervention. From the tiny to the vast, from marshland to meadow, and from Kent to Glasgow to India to America, they are disappearing. Irreplaceable is a love letter to the haunting beauty of these landscapes and their wild species. Exploring coral reefs and remote mountains, tropical jungle, ancient woodland and urban allotments, it traces the stories of threatened places through local communities, grassroots campaigners, ecologists and academics. Julian Hoffman's rigorous, impassioned account is a timely reminder of the vital connections between humans and nature - and all that we stand to lose. It is a powerful call to arms in the face of unconscionable natural destruction. ***** 'A terrific book, prescient, serious and urgent' Amy Liptrot, author of The Outrun 'Unforgettable. At a time when the Earth often seems broken beyond repair, this courageous and hopeful book offers life-changing encounters with the more-than-human world' Nancy Campbell, author of The Library of Ice 'Wonderful, tender and subtle, beautifully written and filled with a calm authority' Adam Nicolson, author of The Seabird's Cry *Highly Commended Finalist for the Wainwright Prize for Writing on Global Conservation 2020*
Reducing the amount of meat in our diet would have major environmental benefits, including reducing greenhouse gas emissions, pollution, deforestation, and biodiversity loss. Moreover, it would have wide-ranging ethical benefits by decreasing the huge number of livestock animals confined and killed each year for food. For consumers, there may also be health benefits from a meat-less diet, provided it was carefully planned. Advances in modern science and technology, including plant-based, microbial, lab-grown, and insect meats, are revolutionizing the food industry and making it easier for consumers worldwide to maintain a meat-less diet. In Meat Less: The Next Food Revolution I outline my own journey as a food scientist who became a vegetarian in solidarity with my daughter. In writing this book I take the viewpoint that there are no easy answers and that everyone must make the decision to eat meat or not based on their own values. The first chapters examine the impact of meat consumption on the environment, human health, and animal welfare, including the important questions of how much does eating meat really contribute to greenhouse gas emissions, pollution, and biodiversity loss, what are the ethical implications of raising and killing animals for food, and the impact of reducing meat consumption on human nutrition and health. I then discuss some of the new technologies that are being developed to create alternatives to meat, including plant-based meat, cultured (lab-grown) meat, microbial meat, and insect meat. I present the science behind these new technologies and their potential for making a difference to climate change and human health. In the final chapter, I discuss why I remain a vegetarian and have decided to dedicate the rest of my scientific career to finding sustainable and healthy alternatives to meat, presenting my vision of the human diet in 2050.
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