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ServingLe ader shipRecipes for SuccessHubert H. Humphrey Fellowship Program at theWalter Cronkite School of Journalism and Mass CommunicationArizona State University2012-2013

Hubert H. Humphrey Fellowship Program at theWalter Cronkite School of Journalismand Mass CommunicationArizona State University2012-2013 Graduation ProgramProgram AgendaWelcomeOverview of Program & Unveiling of Legacy ProjectConferring of CertificatesThoughts From the GraduatesClosing Remarks2012-2013 Hubert H. Humphrey FellowsKareem Awadalla, EgyptIlona Bičevska, LatviaNikiwe Bikitsha, South AfricaKibnesh Chala Fulas, EthiopiaGwendolin Mojoko Messinge, CameroonFatima Talib, PakistanAlma Telibečirević, Bosnia and HerzegovinaBranko Veselinovic, Serbia2012-2013 Professional Development Year FellowDeni Donevski, Macedonia2012-2013 Humphrey MentorsCraig Allen, associate professorLinda Austin, executive director, Reynolds NationalCenter for Business JournalismMarianne Barrett, senior associate dean and SolheimProfessorKristin Gilger, associate deanSue Green, assistant news director and broadcastdirector, Cronkite News ServiceJim Jacoby, television production manager, CronkiteNewsWatchFran Matera, associate professorLiz Smith, outreach directorBrian Snyder, production specialist2012-2013 Humphrey Host FamiliesSandy Bahr and David KommLiz and Jon BernreuterSandi and Al BlumitLily and Michael Ciric-HoffmanSandy and Terry KappesSuzanne and David KinneyErika LadewigIngrid Miller and familyCasidy Ward and Lynn HofacketEllen and Joe WidoffContact usfacebook: www.facebook.com/HHHArizonatwitter: @CronkiteHHH, #CronkiteHHHcronkite.asu.edu/humphrey2012-2013 Humphrey AttachésGerald BourguetHarmony HuskinsonNicole LavellaHannah LurieRachael McBrideOonagh McQuarrieLauren SariaMary ShinnChristina SilvestriSara SteffanSam TongueBrian Wise2012-2013 Humphrey Excursions12 News, KPNX-TV/Republic MediaACLU ArizonaASU Art MuseumASU Changemaker CentralASU LibraryASU Lodestar Center for Philanthropy & NonprofitInnovationBarrett, The Honors College at ASUCity of TempeEight, Arizona PBSHeard MuseumInsperityKitchen Sink StudiosMcMurryMusical Instrument MuseumNewseumPhoenix SunsSt. Mary’s Food Bank AllianceVoice of AmericaWashington PostFellows hosted several outstanding events that honored accomplishments of their colleagues including:15 Young By Young film premiere — Ilona BičevskaArt exhibits — Fatima Talib and Alma TelibečirevićDr. B. William Silcock, curatorbsilcock@asu.edu 602.496.5174Kristi J. Kappes, program managerkkappes@asu.edu 602.496.5173Cronkite Global Initiatives To see the world, to know the world, to report the world.

About the Humphrey ProgramHubert H. Humphrey Fellowship Programat the Walter Cronkite School of Journalism and Mass Communic ationTh e H u m p h r e y Fe l l o w s h ip Pr o g r am att he C ro n k i te S ch o o l h as t h r e e p r im ar yg oa l s: Fo st e r p e r s o n a l a n d p r o fe ssio n alg rowth f o r e a ch Fe l l o w ; Pre p a r e Fe l l o w s to take u pm e a n i n gf u l l e a d e r s h ip r o le s in t h e irh o m e n a ti o n s ; a n d Pro v i d e o p p o r tu n i ti e s f o r a r ichexch a n ge o f i n f o r m at io n am o n gFel lo w s a n d f a c u l ty, st u d e n t s,pro fe s s i o n a l s a n d c i t iz e n s o f A r iz o n a.C ro n k ite ’s c u r r i c u l u m f o r t h e fe llo w sin cl u d e s th e Hu m p h r e y se m in ar, ay e a rl o n g c o u r s e i n gl o b al le ad e r sh ip ;o t her AS U c o u r s e w o r k o f t h e ir ch o ice ;o p p o rt u n i ti e s f o r fe l l o ws t o in t e r actwi t h t h e i r A m e r i c a n c o u n t e r p ar t s atconfere n c e s , m e e ti n gs an d se m in ar s;p rofes s i o n a l ex p e r i e n ce s; an d t h eWa sh in gto n G l o b a l Le ad e r sh ip Fo r u m ,a fo u r- d a y s e m i n a r i n Wash in g t o n , D . C . ,d u ri n g w h i ch fe l l o w s l ear n ab o u t U . S.in st i t ut i o n s , fe d e r a l a ge n cie s an din t ern a ti o n a l o r ga n i z a tio n s.Fe llo ws l i ve i n d o w n to w n Ph o e n ix,p a rt ici p a te i n a c a d e m ic st u d y at AS U ,d e v el o p p r o fe s s i o n a l a f f iliat io n s an dfrie n d s h i p s , r e c e i ve m e n t o r in g f r o mC ro n k ite f a c u l ty a n d exp e r ie n ce a r ichcul t ura l i m m e r s i o n i n to A m e r ican life .I n 2010 , th e Cr o n k i te Sch o o l b e cam et he se c o n d o f o n l y tw o sch o o ls in t h eU. S . c u r r e n tl y h o s ti n g t h e Hu b e r tH . H u m p h r e y Fe l l o w s hip in jo u r n alism .Th e pro gr a m , o p e r a te d in p ar t n e r sh ipwi t h t h e U .S. Sta te D ep ar t m e n t an d t h eI ns t i t ut e o f I n te r n a ti o nal Ed u cat io n ,b ri n g s a c c o m p l i s h e d m id -car e e rp rofes s i o n a l s f r o m e me r g in gd e m o cr acies to the U.S. for anin t e n siv e 10- month academic studyan d p r o fe ssional experience.Th e Hu m p hrey Fellowship Program,n am e d in honor of the late vicep r e sid e n t and U.S. senator fromM in n e so t a, began in 1978 as a way top r o v id e p r ofessional enrichment andn o n -d e g r ee studies at Americanu n iv e r sit ie s for experienced professio n als f r om around the world. It is aFu lb r ig h t exchange activity funded byC o n g r e ss.C an d id at e s are selected based on theirle ad e r sh ip potential and commitmentt o p u b lic service. They must have anu n d e r g r ad uate degree, a minimum off iv e ye ar s of substantive professionalexp e r ie n ce, demonstrated leadershipab ilit ie s, a record of public service,lit t le o r n o prior U.S. experience andst r o n g En glish skills.A sso ciat e Professor B. William Silcock,d ir e ct o r o f Cronkite Global Initiativesan d a t w o - time Fulbright scholarw h o co n d ucts journalism trainingar o u n d t h e world, is curator of thep r o g r am . H e is assisted by ProgramM an ag e r Kristi Kappes.

Food for ThoughtSo much of life — indeed so much of culture — boils downto close friends and good food. As you whet your ownappetites perusing the cookbook that is the 2012-13Cronkite Humphrey Fellows’ Legacy Project, know thatthese are tried-and-true international recipes — not just formeals but for leadership success. Alongside the fellows’recipes, you’ll find critical ingredients for quality leadership.Just as unique aromas and flavors come alive underdifferent chefs, no two countries or leaders are alike.The fellows have shared servant leadership activitiesas well as their culinary and cultural offerings acrossPhoenix’s Valley of the Sun and with the Cronkite familyof faculty, staff and students during their Humphrey year.Stephen R. Covey once said, “I am personally convincedthat one person can be a change catalyst, a transformer inany situation, any organization. Such an individual is yeastthat can leaven an entire loaf. It requires vision, initiative,patience, respect, persistence, courage and faith to be atransforming leader.”As the fellows studied the master skills of leadership andpracticed them in community and academic settings, theyinfluenced us collectively. But their greatest contributionsoften came in one-on-one settings where they transformedeach life they touched.Fittingly, such lessons were taught in the great laboratoryof learning that is the Walter Cronkite School of Journalismand Mass Communication. As John F. Kennedy said,“Leadership and learning are indispensable to each other.”It has been my privilege and blessing, along with ourindispensible Program Manager Kristi Kappes, to havesampled on multiple occasions all the rich and wonderfulinsights the fellows brought with them. They have givenus their trust for 10 months. In return, we, and everyonethey’ve encountered, have received their warm hearts,thirst for knowledge, courageous examples, practicalwisdom — and yes, good taste — all critical ingredientsin recipes for life.Bon appetit!Dr. B. William SilcockCurator, Hubert H. Humphrey Fellowship Program

Ka re e m Aw a d a l l aEgyptPr e p Tim e : 15 M inutesC o o k Tim e : 45 M inutesKareem Awa da lla , EgyptKa r ee m Aw ad alla h as a b ach e lo r ’s degree in tourism andh o tel m an ag e m e n t f r o m A lexan d r ia University. He is they o u n g e st t alk-sh o w h o st f o r Eg yp t ian National Television,w h e r e h e h o st s a p r im e -t im e p o lit ical program as well asth e liv e m o r n in g t alk sh o w. Kar e e n has covered the Egyptianr e vo lu t io n f r o m Tah r ir Squ ar e 24/7.C o nt a ct : Kar e e m Aw ad alla@ h o t m ail.comR e ci pe f o r Su c c e s sE v e n t h e gr e a te s t s to r yt e lle r s m u st le ar n h o w t o r e ach viewers. We exist tose rv e a n d w e m u s t k e ep t h e au d ie n ce n e e d s in m in d .

S tuffe d Zu c ch i n iI ng redi e n ts 2 p o u n d s z u c ch i n i 1 p o u n d m i n c e d m e at 1 cup r i c e 2 t eas p o o n s p e p p e r 1 ca n to m a to p a s te or f r e sh t o m at o e s 1 t a b l e s p o o n m i n c e d g ar lic 2 la rg e o n i o n s mi n t s a ltPre p a ra ti o n1. C ook o n i o n s u n ti l s o f t .2. C om b i n e m i n c e d m eat , o n io n s, u n co o ke d r ice an d mint.3. S ea s o n th e m i x tu r e w it h salt an d p e p p e r.4. C ut th e e n d o f f e a ch z u cch in i an d e m p t y t h e squ as hca re f u l l y f r o m th e i n sid e .5. S t uff e a ch z u c ch i n i ab o u t t h r e e -qu ar t e r s f u ll w it h the meatm ixtu r e , l e a vi n g r o o m f o r r ice t o exp an d as it co o ks.6. P l a c e z u c ch i n i , s ta n d in g , in a co o kin g p o t .7. A d d 2 c u p s o f w a te r, t o m at o p ast e an d salt an d p epper( wa te r s h o u l d c o m e h alf w ay u p t h e z u cch in i) .8. C ook s to ve to p , c o ver e d , o v e r h ig h h e at f o r a fe w minutes,t h e n s i m m e r a b o u t 3 0 m in u t e s u n t il co o ke d .9. S erve h o t.Yield:Serves5- 7

I lo n a B i č e vs k aL atvi aPr e p Tim e : 20 M inutesC o o k Tim e : 3 0 M i nutesIl o na B ičevs k a , L a t viaI l o n a B iče v ska h as a m ast e r ’s d e g ree in film production fromth e B alt ic Film an d M e d ia Sch o o l and a bachelor ’s degree ins p o rt s an d h e alt h e d u cat io n f r o m the University of Latvia.S h e is t h e d ir e ct o r o f Av an t is Pr o mo, a Latvian film and musicp r o du ct io n co m p an y, as w e ll as t h e founder of Avantis Youth,a n o n g o v e r n m e n t al o r g an iz at io n t hat offers more than3 0 so cial an d yo u t h p r o g r am s. Sh e hopes to develop ani n te r n at io n al n e t w o r k t o su p p o r t creative talent frome m er g in g co u n t r ie s.Con t a ct : 3 712 9 4 9 5 959ilo n a@ av an t is. lvRe ci pe f o r Hap p i n e s sI don’ t b e l i e ve i n l o n g- te r m h ap p in e ss b e f o r e 6 0.For me, h a p p i n e s s i s th e sh o r t m o m e n t s in life —wh a t m a k e s m e fe e l h ap p y an d e n jo y life .I a m t ry i n g to c a tch th o se m o m e n t s an d ask“ why.” Th e n I c a n a c tu ally p lan h ap p in e ss b ya ddi n g th o s e “b e c a u s e o f ” m o m e n t s in life .And p le a s e d o n ’t b e to o se r io u s It ’s b o r in g !

“ K a r b o n ad e ar k art u peļiem uns ē ņ u m ē rc i ”Ca r b on ad o w i t h p o t at oes a ndm us hro o m s au c eIf you want to taste Latvian spirit,this is the real thing! Karbonade (aspecial type of pork meat from theback of the neck that is typicallypan-fried) is the third word that kidspronounce after “mama” and “papa”in Latvia. In order to make this dishyou need to have some money andpatience. You can find all ingredientsat your local grocery store.Ingredients pork meat (1 serving per person) 1 egg flour potatoes mushrooms (Latvian or internationally available mushrooms) onion sour creamFor the Meat1. Take meat hammer and pound karbonado meat to makeit as thin as possible.2. Whip 1 egg and put it in plate number one.3. Take bit of flour and put it in plate number two.4. Heat up a pan with a bit of oil.5. Dip the karbonado in the egg and then in flour on both sides.6. Place it in the pan. Cook on medium heat.Yield:Serves3Lat v ian mushr oomWhen you smell it’s ready its ready!For the Potatoes1. Slice and bake scalloped potatoes to your liking.For the Mushrooms1. Cut mushrooms into small pieces and place them in a pan withhot oil.2. Cover the pan and steam mushrooms. Push mushrooms aside.3. Cut 1/3 onion into very small pieces and place in middle of pan.4. Cook until onions become gold and mushrooms become lightbrown.5. Take 1/2 teaspoon of flour and brown in the middle of pan.6. Add 1/4 cup of water. Stir contents of pan and bring to boil.7. Next, add 3 spoonfuls of sour cream and stir into a creamysauce. Cook until sauce starts to boil.Labu apetīti.Int er nat ionallyav ailable mushr oom

Ni k iwe Bi k i ts h aS o u t h Af r i c aPr e p Tim e : 2-3 HoursN i ki we B ik it s ha , S out h A f ric aN i k i w e B ikit sh a h o ld s a b ach e lo r ’s degree in journalisma n d m e d ia st u d ie s f r o m t h e U n iv e rsity of Witwatersrand.A n aw ar d -w in n in g b r o ad cast jo u r n alist with 15 years ofex p e r ie n ce in r ad io an d t e le v isio n , she is the senior newsa n d cu r r e n t e v e n t s an ch o r f o r t h e eNews Channel, S outhAf r i c a’s o n ly 24-h o u r n e w s st at io n . She also writes a columnf o r th e w e e kly n e w sp ap e r Th e M ai l & Guardian. As part of herH u mp h r e y ye ar sh e w ill in t e r n at International Monetary Funda n d U n it e d Nat io n s D e v e lo p m e n t Fund.Con t a ct : n i k i w e b i k i ts h a6 6@ g m ail. co mR e ci pe f o r Su c c e s sB e rel e n tl e s s i n p u r s u i t o f w h at yo u w an t .Be honest and kind.L ist en — I t i s s o u n d e rr at e d .A ll t h in gs i n m o d e r a ti o n —work , p l a y, tr a i n a n d p r ay.

U mn gq u s h o o r Sam p a nd B ea nsTr a di ti o n al So u t h A f ric a n dis hI ng redi e n ts 17.5 ounces cracked corn (needs to be in pieces) 17.5 ounces haricot beans, black-eyed beansor sugar beans (soaked overnight) 2 onions, sliced 2 cloves garlic, crushed 1 teaspoon whole cloves 1 teaspoon oil 1 teaspoon nutmeg black pepper 2 tablespoons butter (optional)Prepa ra ti o n1. S oa k s a m p ( c r a ck e d co r n ) an d b e an s o v e r n ig h t .2. P l a c e s a m p a n d b e an s in lar g e sau ce p an , co v e r w ith watera n d s i m m e r s l o w l y (2-3 h o u r s) u n t il t h e sam p an d beansa re n e a r l y s o f t a n d m o st o f t h e w at e r h as e v ap o r ated. (Addex t ra w a te r i f n e c e ssar y. ) Se aso n w e ll w it h salt .Direc t i o n s1. S a u te o n i o n a n d ga r lic in o il u n t il so f t .2. Add c l o ve s a n d a l l s p ice .3. Add o n i o n m i x tu r e to t h e b e an s an d co n t in u e t o si mmer unt i l t h e s a m p m i x i s c o m p le t e ly so f t .4. S e a s o n w i th n u tm e g an d b lack p e p p e r. A d d ext r a salt totaste.5. S t i r i n b u tte r.6. S e rv e h o t w i th m e a t an d g r av y if d e sir e d .Yield:Serves 4

Kib n e sh C h a l a Fu l a sEthiopiaPr e p Tim e : 10 M inutesC o o k Tim e : 4 0 M inutesKi b nes h C ha la Fula s , Et hiopiaKi b ne sh C h ala Fu las e ar n e d a m as ter ’s degree in journali s m an d co m m u n icat io n an d a b achelor ’s degree in Englishe d u cat io n . Sh e h as w o r ke d in n o n profit communication anda d vo cacy in Et h io p ia f o r t h e p ast 10 years. She worked withi n te r n at io n al o r g an iz at io n s in clu d ing S OS Children’s Villages,D o c to r s Wit h o u t B o r d e r s, Th e B r o oke animal welfare charitya n d CA FO D , Tr o cair e an d S C IA F: the official relief andd e ve lo p m e n t ag e n cie s o f t h e C at h olic Church in England,S c o t lan d an d Ir e lan d . K ib n e sh u se s her leadership, media andp u b lic r e lat io n s skills t o ad v o cat e for positive social change.C o nt a ct :k i b ne sh @ g m ail. co m@ Ki b C H“ Peopl e w i th p a s s i o n c an ch an g e t h e w o r ld ” S t ev e J o b s , c o - f o u n de r, f o r m e r ch air m an an d C EO of Apple Inc.R e c ipe f or S ucces sMa i n in g r e d ie n t s: p assio n an d at t itudeTo b e su cce ssf u l in life , p assio n and attitude are the mosti m p or t an t in g r e d ie n t s. A ll yo u h av e to do is follow yourp a s s io n w h ile yo u ar e se e in g life from the positive light.I f y ou ar e p assio n at e ab o u t t h e w ork that you do, you wille n j oy yo u r w o r k, w h e r e yo u sp e n d most hours of your day. Buta b o v e all yo u w ill h av e t h e z e al t o rise up even after repeatedf a i l u r e . Th is p e r se v e r an ce w ill t h e n undoubtedly lead you tos u c c e ss.“At t i t ude i s a l i ttl e th i n g t h at m ake s a b ig d if fe r e n ce .” S i r Win s to n Ch u r ch i l l , f o r m e r p r im e m in ist e r o f B r it ainI n l i fe , o u r jo u r n e y is as im p o r t an t as our destination. Youra tti t u d e o r o u t lo o k t o w ar d t h e w o r l d will decide whethery o u r jo u r n e y is p le asan t o r n o t . One thing that you need tor e m em b e r is w e can alw ays ch o o se to be happy by adopting ap o s i t iv e at t it u d e . Tr y it — it w o r ks!Ta k i n g t im e t o r e lax an d r e f r e sh is also very important asi t r ee n e r g iz e s u s. Nat u r e , t r av e llin g and my family are thes o u rce s o f m y e n e r g y. Wh at is yo u rs?

G om e n B e s i g aQ ui ck an d d e l i c i o u s dis h wit h Et hiopia n f la vor!B one-i n b e e f c o o k e d w it h co llar d g r e e n s, h e r b e d b u tter,o n io n s a n d gr e e n p e p pe r. M y f av o r it e d ish , t h is is v e ry easyt o m a k e , a n d ta s ty !I ng redi e n ts collard greens, cleaned and cut int to medium pieces 1 pound diced beef or small pieces of meat with b ones large onion green peppers salt seasoned butter (preferablyEthiopian-spiced butter, availablein Ethiopian food stores)Di rec t i o n sB oi l t h e m e a t. Wh e n i t st ar t s t o g e tt ender, a d d th e c o l l a r d g r e e n s, f o llo w e db y oni o n a n d gr e e n p e p p e r. C o o k t od e sired d o n e n e s s . Se aso n w it h h e r b e db u t t e r. Se r ve w a r m .Tasty food doesn’t staylong in the bowl.Yield:Serves6

G wendol in Mo k a k e n é eM o jo k o Me s s i n geCameroonPr e p Tim e : 20 M inutesC o o k Tim e : 1 Ho urGwendolin Mok ake née Mojoko Messinge, CameroonGwen has spent her professional life acquiring knowledge andexperience in programs that involve promoting organizationalbranding, convincing stakeholders to perform specific actionsor advocate for a particular public course. Her professionalportfolio encompasses employee communication, stakeholdermanagement, reputation management and media relations.Gwen has substantial experience in managingpeople and operations in a nascent and rapidlygrowing university. She is head of the Public andAlumni Relations Department of the Universityof Buea, which is ranked as one of the top stateowned universities in Cameroon. For almost eightyears Gwen created, guided/coached and directedthe communications program, strategies and plansof the University of Buea.With her education, professional skills and multicultural experience, Gwen is uniquely positioned toimpact an organization’s long-term success usingdirect and indirect channels of communication tomove and influence public policy or to promote anagenda.Gwen has an Honours Bachelor of Science degreein Journalism and Mass Communication and amaster ’s in Journalism. She enjoys choral singing.C ont a ct : m o kake g w e n@gmail.comRecipe for Success“Making your mark on the world is hard. If it wereeasy, everyb ody would do it. But it’s not. It takespatience, it takes commitment and it comes withplenty of failure along the way. The real test is notwhether you avoid this failure, because you won’t.it’s whether you let it harden or shame you into inaction, or whether you learn fromit; whether you choose to persevere.” — Barack Obama“Keep your thoughts positive because your thoughts become your words. Keep yourwords positive because your words become your behavior. Keep your behaviorpositive because your behavior becomes your habits. Keep your habits positivebecause your habits become your values. Keep your values positive because yourvalues become your destiny.” — Mahatma Gandhi

Fried Ripe Plant ain (Dodo) and NdoleThis is a Cameroonian favorite. Although it originates from the littoral region of Cameroon, it is loved and cooked all over the territory.Ingredients 1 pound beef (alternately, you can use shrimp, smoked ordried fish, pork or goat meat) 2 bunches bitter leaf (washed, dried and chopped bitter leafor kale) 1 1/2 cups groundnuts (shelled peanuts) 1 cup crayfish 2 cups olive oil (or vegetable/sunflower oil) 2 medium onions 4 cloves garlic ginger (ab out the size of a large clove of garlic) 3-4 vegetable stock cubes (e.g. Maggi cubes) salt pepper (optional)Directions1. Slice the meat, place it in a pot, together with half an onion(already chopped), some salt and a cube of Maggi and leaveto b oil.2. Blend peanuts with some water, garlic and ginger to afine texture and add to meat. Continue to cook until thegroundnut loses its raw smell and taste. The color alsowill become slightly darker.3. Add the crayfish and stir well.4. Add the bitter leaf handful by handful. Rule of thumb: Themixture should not be too green. You should add just enoughbitter leaf such that there is still a good amount of peanutvisible in the mixture. However, this a matter of taste. S omeprefer more groundnut than bitter leaf while others prefer morebitter leaf to groundnut.5. Pour the groundnut oil in a frying pan and place on stove.6. Slice the remaining onion. When oil is hot, add sliced onionand let it fry (not burn) then pour mixture, oil and onions intothe pot of ndole.7. Stir and turn off heat.8. Ndole is typically served with fried ripe plantain.Yield:Serves10- 12

Fa t im a Ta l i bPa k i s ta nPr e p Tim e : 15 M inutesC o o k Tim e : 35 M inutesFat i ma Ta lib, Pa k is t a nFa ti m a Talib h o ld s a m ast e r ’s d e g ree in mass communicationf r o m Pu n jab U n iv e r sit y an d a m ast er ’s degree in fine artsf r o m Lah o r e C o lle g e f o r Wo m e n U niversity. As a reporter forth e co u n t r y’s Exp r e ss Ne w s C h an nel, she covers health ands o c i al issu e s, h u m an an d w o m e n ’s rights issues and politics.Pr i or t o jo in in g Exp r e ss Ne w s, sh e was assistant editor at theth i n k t an k Pakist an In st it u t e f o r Peace Studies. She hopes tol e a rn n e w w ays o f g at h e r in g an d presenting news and makingd o c u m e n t ar ie s d u r in g h e r Hu m p h r ey year.Con t a ct : f j o u r n a l i s t2 012@ g m ail. co m@ Fat im A li0 9R e ci pe f o r Pe ac e D u r ing Humphrey Yea r 1 cup f r i e n d s h i p1/ 2 c u p h o p e2 cups l o ve5 t a bl e s p o o n s r e s p e c t1/ 2 c u p k i n d n e s s1 cup j o y3 t ea s p o o n s u n d e r s tan d in g1 1/2 c u p s h o n e s tyM i x fri e n d s h i p , l o ve a n d kin d n e ss in a lar g e b o w l. A d d understanding a fewd rops at a ti m e . Th e n st ir in h o n e st y an d jo y f o r g o o d firm dough. Sprinkle someres p e ct o ve r i t a n d m i x w e ll.Po u r in to a c a k e p a n a nd b ake at 350 F. Wh e n it is r eady, pour the hope and therema i n in g r e s p e c t o n to p an d sh ar e w it h e v e r yo n e yo u know.

Chi ck en Kar ah iC hi ck e n k a r a h i i s a m on g t h e f av o r it e m e at y d ish e s ofPa k i st a n . Ch e f Z u b a i d a Tar iq m ad e it in a p e r fe ct t as te justwi t h sim p l e i n gr e d i e n ts. Se r v e w it h a sim p le v e g e t able salada n d pi ta , r o ti , n a a n a n d r ait a ( a yo g u r t d ip ) .I ng redi e n ts 2 pounds chicken 1 tablespoon crushed ginger 1 tablespoon crushed garlic 1/2 teaspoon crushed black pepper 1 teaspoon crushed cumin 1 teaspoon crushed dry coriander 4-5 green cardamom 8-10 green chilies 5-6 whole red chilies 5-6 tomatoes 1/2 bunch green coriander 4 to 5 tablespoons ghee 4 to 5 tablespoons oilDi rec t i o n s1. In blender, blend garlic, ginger, green chilies and 1/4 bunchof green coriander to make a paste.2. In a pan, heat oil and ghee; Add chicken and cover with lid.3. When the chicken turns white, add the blended paste,stir and cook.4. Add tomatoes, crush whole red chilies, cumin, corianderseeds and green cardamom in the karahi. Combine and cook.5. When completely cooked, plate and garnish withcoriander, ginger and crushed-spice mixture.6. Serve with pita, roti, naan and raita.Yield:Serves6- 8

A lm a Tel i b e č i r e vi ćB os n i a a n dH erz e go vi n aPr e p Tim e : 20 M inutesC o o k Tim e : 45 M inutesA l m a Telibečirević, B os nia a nd HerzegovinaA l m a Te lib e čir e v ić st u d ie d p ain t in g and education atth e C lassical A cad e m y o f Fin e A r t s in Sarajevo. She is af r e e lan ce p r o je ct m an ag e r an d p u blic relations and marketings p e c ialist f o r v ar io u s co n ce r t s, exhibitions, festivals, seminarsa n d o t h e r e v e n t s. Fo r t h e p ast n in e years she has organizedth e K id s’ Fe st iv al, t h e lar g e st in d e pendent youth event inS o u t h e ast Eu r o p e , at t e n d e d b y m ore than 4 0,000 childrene a ch ye ar. Sh e st u d ie d p u b lic r e lations during her time at theCr o nkit e Sch o o l.Con t a ct :a t el ib e c i r e vi c @ gm a i l .c omh t t p :// a b o u t.m e / a te l i b e cir e v ich t t p :// w w w.l i n k e d i n .c o m /in /at e lib e cir e v ich t t p :// te l i b e c i r e vi c .w i x . co m /at e lib e cir e v ic# !h o m e /m a inPageH H H Fel l o w s h i p R e c i pe f or Ha ppines sI ng redi e n ts : 9 H H H Fe l l o w s 1 H u m p h r e y co u sin ( f r o m M ace d onia if possible) S ome a d d i ti o n a l s p i c e s ( B ar r e t t st u d e n t s, o t h e r A m erican friends) A lo t o f l a u gh s , s o m e w o r r y an d ju st lit t le b it sad n e s s (it will make happinessst ro n ge r to h a ve j u s t a sm all p o r t io n o f sad n e ss) . One sw i m m i n g p o o l . A d d in t e r e st in g an d so m e t im e s weird neighb ors. One o f th e m o s t i m p o r t an t e le m e n t s is t h e t h r e e -f o r- 10 wine special from then e a rby Ci r c l e K.C ombi n e a b o ve i n gr e d i e n t s, co o k it at t h e C r o n kit e School and Humphreyp rog ra m w o r k s h o p s f o r 10 m o n t h s.H a ppi n e s s w i l l s i m m e r d u r in g t h e e n t ir e p r o ce ss.

K l j uk uš aI ng redi e n ts flo u r 1 egg v e g et a b l e o i l s a lt pot a to e s ba k i n g p o w d e r c o t t a ge ch e e s e o r r ou n d o f w h it e ch e e se ma rg a r i n eYou wi l l n e e d “ t eps i j a ” ( a s h a l l o w pan ) l a rg e b o w l pot a to p e e l e r / k n i fe wo o d e n s p o o nYield:Serves6“ S ince in order to speak,one must first listen,le arn to speak by listening.”—Rumi“ Do not be satisfied witht h e stories that come before you.Unfold your own myth.”—RumiDi rec t i o n sPe e l a n d d i c e p o ta to e s. Th e y sh o u ld b e t h in ly slice d .Pre h e a t o ve n to 3 75 F. C o m b in e d ice d p o t at o e s w it h egg in a b owl. Add oil.B os n ia n s d o n o t c o o k w it h m e asu r e m e n t s, so yo u ’ ll have to do what feelsri g ht . I t i s a b o u t 1 / 3 cu p o f o il. St ir. A d d 1 t o 2 t ab lespoons of baking powder.A n d a p r ox i m a te l y 3 c up s o f f lo u r. St ir an d ad d w at e r. Stir. Add water. Stir. Adde n o u g h w a te r to gi ve yo u r klju ku ša t h e co n sist e n cy of a milkshake. Add somesa lt — 1 to 2 ta b l e s p oo n s. Pr e p ar e yo u r “ t e p sija” b y rubbing it with oil — all overt he b ot to m a n d a r o u n d t h e e d g e s. Yo u d o n ’ t w an t it to stick. Pour your mixturein t o t he “te p s i j a ,” gi ve it a sh ake an d p o p it in t h e o v en. Cook at 375 F for ab out4 0 t o 5 0 m i n u te s . Ch e ck af t e r 3 0 m in u t e s. Yo u ’ ll kn ow it’s done when a toothp ick c o m e s o u t c l e a n . Yo u can also r e m o v e a ch u n k from the middle and taste it.On ce y o u r k l j u k u š a i s co o ke d , t ake it o u t o f t h e o v e n and splatter it with warmwa t e r, c o ve r w i th a c l ot h an d le t it sit f o r a fe w m in utes. This softens it andcool s i t d o w n , m a k i n g it e asie r t o t e ar. M e lt 2 t ab le spoons of margarine anda d d equ a l p a r ts o i l . Mix. Se t asid e . Te ar t h e klju ku ša up. Use a spoon or yourh a n d s a n d te a r i t i n to b it e -siz e d p ie ce s. To p w it h g e nerous handfuls of cheese.S prin k l e y o u r m a r ga r i n e /o il m ix o n t o p o f t h e ch e e se sparingly, using a spoon.You ca n a l w a y s a d d m o r e lat e r if yo u t h in k it ’s t o o d ry.S erv e a n d e n j o y !

B ra nk o Ve s e l i n o vi cSerbiaPr e p Tim e : 15 M inutesC o o k Tim e : 35 M inutesB r ank o Ves elinović, S erbiaBranko Veselinović holds bachelor ’s and master’s degrees ineconomics and is pursuing doctoral studies in journalism andcommunications. He is the youngest prime-time news anchor atRadio Television of Serbia, the national broadcasting corporation,and also produces and anchors the country’s most-watched weekend morning show. As a part of his professional develpment in theU.S. he spent a month working at N BC News in New York City.Contact: tvbranko@gmail.comRecipe for SuccessThe Humphrey year is the best time to makeyour signature dish. Don’t hesitate!Take a bowl (stay open-minded), add freshingredients (classes, seminars, lectures,conferences, workshops), get into a good mood(travel, sports and music), ask if you need help(Dr. Bill and Kristi, host family, mentors,cohorts), don’t burn it (don’t be so hard onyourself) and share what you’ve learned withyour new friends.Enjoy your meal (year)!Tip from a friend: Get yourself a nice guitar atPawn Central.44

Curator, Hubert H. Humphrey Fellowship Program. Kareem Awadalla, Egypt Kareem Awadalla has a bachelor's degree in tourism and hotel management from Alexandria University. He is the youngest talk-show host for Egyptian National Television, where he hosts a prime-time political program as well as

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