Piano Guidance
Piano Guidance
Photo: Antony Trivet
“My lifestyle and eating changed, and I was projecting that into my food, which wasn't working in a hotel,” Allen Campbell.
In 2004 Eddie launched his own EVH brand of guitars, amps and merch and following the parting, Peavey launch the HP (the initials of Peavey founder...
Read More »
“The aging process comes with the playing process. [That] means the more you play it, the more it ages. The more it vibrates. That's the reason why...
Read More »From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry. Being a traditional chef was a way of life for Run the Pass’ guest Allen Campbell. He started in the industry at 14 in Boston. He then attended culinary school and began life as a chef in posh restaurants. While working in Boston, he had an epiphany around the new type of chef he wanted to be, focusing on a plant-based, health-focused lifestyle for himself. Talking about his evolution, host Andre Natera gets Campbell’s full story. “My lifestyle and eating changed, and I was projecting that into my food, which wasn’t working in a hotel,” Allen Campbell He then got the chance to fill in for Tom Brady and Giselle Bundchen’s personal chef, which turned into a permanent role. “It was a great fit. It wasn’t demanding and allowed me to consult on the side.” Chinese medicine began to influence him as he spun a modern application of it. “I wanted to make it more approachable. People could look at a recipe, and it makes sense.” He worked with Brady on the TB12 Method and TB12 Nutrition Manual to promote plant-based, clean eating. Now, he’s running AC Kitchen. “It’s a meal service that services Boston to New York for those with medical conditions or special dietary needs. We give them food they need to follow their doctor’s protocol.” The business has been private, but he’s opening it up to more people, as he refines the recipes. The food focuses on gut health and digestion, seasonal eating, and eliminating foods that cause inflammation. “The three things that cause the most inflammation are white sugar, gluten, and dairy. We don’t use any of those,” Campbell explained. The cultivated meal service seeks to bridge the gap between healthcare and eating to support and empower the body. Want to stay up to date on what is happening in Food and Beverage and Run the Pass? Subscribe here.
From there it's an easy skip to D, the root of today's subject, the “saddest key,” D minor. That the key of D minor is the key of true sorrow is...
Read More »
Most people go for once a week, but every two weeks or once a month is possible. With my own students, I advise that it may be difficult to...
Read More »WGBH put The French Chef on the air on Feb. 11, 1963, and Julia Child became public television's first and most enduring star. Audiences fell in love with her wavering voice, fondness for wine and butter, eagerness to hack away with a knife, and customary closing phrase, "Bon appétit." The series ran for 10 years.
You can cut them with x-acto knives, which you can get from the craft store, as well. They usually come in small or large sizes, with replaceable...
Read More »
Ctrl+D in an Internet browser All major Internet browsers (e.g., Chrome, Edge, Firefox, Opera) pressing Ctrl + D creates a new bookmark or favorite...
Read More »
F major The song is written in the key of F major with a slow tempo of 70 beats per minute.
Read More »
Most digital pianos offer a variety of different sounds, but it is the acoustic piano sounds that are the most important as they are the sounds...
Read More »
Promotion
Promotion
Promotion
Promotion