Beloved Vermont multi-instrumentalist and banjo virtuoso Gordon Stone will be celebrated on Thursday, July 30th with a memorial service stream billed as “Touch & Go.” The donation-based memorial will feature words and performances by Stone’s admirers and collaborators including Mike Gordon (Phish), Al Schnier (moe.), Scott Murawski (Max Creek, Mike Gordon), Twiddle, Russ Lawton (Trey Anastasio Band), Tony Trischka, Larry Keel, Pappy Biondo (Cabinet), Michael Daves, Todd Stoops (RAQ), and more.In addition to the memorial service, Stone’s legacy will be honored on Thursday, July 30th with the release of a new album, The Music of Gordon Stone: A Retrospective Anthology, via Astrology Days Records, a label started by Stone’s friend and banjo protégé, Pappy Biondo, and John Morgan Kimock. The anthology was originally scheduled to come out on the day of Stone’s passing, Friday, July 10th. Digital downloads and vinyl pressings will be available on Bandcamp. A portion of the proceeds from the album release and memorial service will be donated to Backline, the music industry’s mental health and wellness resource hub.As Phish’s Phish’s Trey Anastasio wrote on social media upon hearing the news of Stone’s passing, “Heartbroken to hear of the passing of Vermont legend Gordon Stone. Gordon was a kind, gentle soul and an elegant musician. Phish had the honor of having him join us onstage a few times in the early 90s. Gordon’s band played The Clifford Ball, The Great Went and Lemonwheel festivals (with future TAB member Russ Lawton on drums). My favorite memory of Gordon will always be watching him record his haunting steel part on the studio version of Fast Enough for You.”Phish’s Mike Gordon also remembered Gordon Stone in a social media post, noting, “I took my first banjo lessons from [Gordon Stone], and pedal steel, too. He was in my first solo band, The Drop Caps, with [Scott Murawski] and Greg DeGuglielmo, for a show, and on my Inside In album and first solo tour. Twelve years ago when Sue and I got married it was the sound of his pedal steel before and after the ceremony. He was a long time friend and mentor. I will miss you, Gordon!”moe.’s Vinnie Amico also commented, “I had the pleasure of playing with Gordon quite a bit. We played in the Transamericans together. Gordon was a pioneer of the jam scene, exploring music and melding genres before there was such a thing as jam bands. Not only was Gordon a great player but he was a great guy, fun on and off stage. He will be greatly missed. Rest In Peace brother…”The event will be available to stream for free via FANS as well as on the Live For Live Music Facebook page.
Subscribe to Building today and you will benefit from:Unlimited access to all stories including expert analysis and comment from industry leadersOur league tables, cost models and economics dataOur online archive of over 10,000 articlesBuilding magazine digital editionsBuilding magazine print editionsPrinted/digital supplementsSubscribe now for unlimited access.View our subscription options and join our community Stay at the forefront of thought leadership with news and analysis from award-winning journalists. Enjoy company features, CEO interviews, architectural reviews, technical project know-how and the latest innovations.Limited access to building.co.ukBreaking industry news as it happensBreaking, daily and weekly e-newsletters Get your free guest access SIGN UP TODAY To continue enjoying Building.co.uk, sign up for free guest accessExisting subscriber? LOGIN Subscribe now for unlimited access
UWF soccer and tennis take home honors at PSA Annual Awards Banquet PENSACOLA, Fla. – The University of West Florida had a big presence once again at the Pensacola Sports Association Annual Awards Banquet on Thursday night, as seven coaches and student-athletes earned special achievement awards and women’s soccer player Chelsea Palmer earned the association’s amateur athlete of the year honor. PHOTO GALLERY PSA Amateur Athlete of the YearChelsea Palmer, women’s soccerPSA Special AchievementJoe Bartlinski, women’s soccer (coach)Shelby Bush, women’s soccerRachel Cutts, women’s soccerKevin Ducros, men’s tennisDerrick Racine, men’s tennisBruno Savi, men’s tennisSarah Story, women’s soccer Print Friendly Version Share Division II national player of the year and member of the national champion UWF women’s soccer team Chelsea Palmer receiving the PSA Amateur Athlete of the Year award (Photo by UWF Athletic Communications)
This Dec. 15, 2014 photo shows Buffalo chicken and kale stuffed mushrooms in Concord, N.H. This dish takes the flavors of a Buffalo wing and stuffs them into a mushroom cap and then is baked making for a great healthy tailgating snack. (AP Photo/Matthew Mead) I love mushrooms because they are meaty and satisfying, yet an entire cup has just 15 tiny calories (and 2 grams of protein). Plus, they offer a dose of antioxidants, vitamins, minerals and dietary fiber.But the real benefit is that the deep flavor of mushrooms will make you completely forget you are eating something healthy. Looking for a veggie that won’t leave you feeling hungry? The mushroom is your guy.And the perfect time to forget your food is actually healthy is the tailgate party. Football season is snacking season. The only problem with game-time snacking — especially for the Super Bowl — is that we can easily get stuck in a Buffalo wing rut, which is not an excellent long-term major snacking strategy for the health-conscious.So this weekend I couldn’t help but be inspired by Margaux’s new-found love of mushrooms. I took all the flavors of a Buffalo wing and stuffed them into a mushroom cap, then baked it. The filling and bulky mushroom slowed down my snacking enough to keep me from overdoing it on the cheesy, spicy goodness. Just in case I happen to get caught up in the game…BUFFALO CHICKEN AND KALE STUFFED MUSHROOMSStart to finish: 45 minutesMakes 15 mushroomsTwo 10-ounce packages medium white button, baby bella or cremini mushrooms, stemmedKosher salt and ground black pepper1 tablespoon butter1 shallot, minced3 cloves garlic, minced1/2 bunch kale, stems removed, finely chopped (about 1 cup)1 tablespoon lemon juice3/4 cup chopped cooked chicken8 ounces light cream cheese, softened1/4 cup hot sauce, such as Frank’s1/4 cup blue cheese crumblesOlive oil cooking sprayHeat the oven to 375 F. Line a rimmed baking sheet with foil or kitchen parchment, then mist with olive oil cooking spray.Use a damp paper towel to wipe the mushroom caps clean, then season them with salt and pepper. Set aside.In a medium saute pan over medium heat, melt the butter. Add the shallot and garlic and saute until soft, about 3 minutes. Add the kale and saute until wilted. Add the lemon juice, cover and allow to steam for 1 to 2 minutes. Uncover, remove the pan from heat and stir in the chicken.In a small bowl, mix together the cream cheese, hot sauce and blue cheese crumbles. Add the kale and chicken mixture to the cream cheese mixture and mix well. Spoon the cheese filling into the mushroom caps, then arrange the filled caps on the prepared baking sheet. Mist the tops lightly with olive oil cooking spray, then bake for 25 minutes, or until tops are golden and mushrooms are tender.Nutrition information per mushroom: 80 calories; 45 calories from fat (56 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 25 mg cholesterol; 3 g carbohydrate; 1 g fiber; 1 g sugar; 6 g protein; 250 mg sodium.Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the upcoming cookbook, “Supermarket Healthy.” https://www.melissadarabian.net This Dec. 15, 2014 photo shows Buffalo chicken and kale stuffed mushrooms in Concord, N.H. This dish takes the flavors of a Buffalo wing and stuffs them into a mushroom cap and then is baked making for a great healthy tailgating snack. (AP Photo/Matthew Mead) Anybody who has kids will appreciate this milestone. My daughter ate an entire mushroom for the first time the other day!I had roasted it on a baking sheet alongside other veggies, knowing she would likely skip the mushroom and dig around for the carrots and beets instead. Up until the other night, she had always shied away from these earthy little morsels. But apparently now, at the ripe age of 7, she is on the mushroom bandwagon, and I am thrilled.