Adjunct Faculty in Biology (Bard Early College New Orleans)

first_imgThe Bard Early Colleges, tuition-free, satellite campuses of BardCollege operated through partnerships with public school systems,are founded on the belief that many high-school-age students areeager and ready for the intellectual challenges of a collegeeducation.Employer Website: Early College New Orleans (BECNO), a partnership between BardCollege and the Louisiana Department of Education invitesapplications for an adjunct faculty position in the Sciences,teaching both lab-based and seminar style courses for the 2021-2022academic year.Candidates with expertise in any area of biology will beconsidered. We are seeking educators with a commitment to socialjustice, who are passionate about their fields of study, andinterested in working to advance equity through rigorous curriculamade accessible to students with varied academic preparation.Candidate must show a demonstrated proficiency and interest inteaching high school. Candidates who will have a Ph.D. at the timeof employment, or who are ABD, with high school and/or collegeteaching experience are preferred.Bard Early College in New Orleans engages bright, intellectuallycurious students through a tuition-free, immersive liberal artscurriculum offered to students in the last two years of highschool. By promoting authentic and supportive undergraduateopportunities, Bard Early College faculty and staff preparestudents of all academic backgrounds for further college success.Across our network, the Bard Early Colleges enable talented andhighly motivated students to complete a high school diplomaalongside an Associate of Arts degree from Bard College. Ouracademic program emphasizes student-led learning in smallseminar-style classes. We offer team-based intentional support forour non-traditional students, and a culture of collaborativepedagogical development for our teachers. We are looking forcandidates with familiarity using participatory pedagogy, a focuson interdisciplinarity in their curricular design, and ademonstrated commitment to promoting diverse working and learningenvironments.We are planning an in-person Fall semester with the possibility ofgoing remote depending on CDC guidelines. The faculty member shouldbe comfortable with teaching a hybrid course as some students mayonly be able to access the course remotely.We also ask our adjunct faculty to allot one hour of office hoursper course per week. The Fall semester begins August 2nd, 2021. Afull-day orientation for adjuncts will be scheduled the week ofJuly 26th.To apply, send a letter of interest and curriculum via: of applications to begin immediately.Bard College is an equal opportunity employer and we welcomeapplications from those who contribute to our diversity. Allqualified applicants will receive consideration for employmentwithout regard to race, color, religion, sex, mental, or physicaldisability, age, sexual orientation, gender identity, nationalorigin, familial status, veteran status, or geneticinformation.Bard is committed to providing access, equal opportunity, andreasonable accommodation for all individuals in employmentpractices, services, programs, and activities.AA/EOElast_img read more

Chris Turpin & Stephanie Jean Ward Of IDA MAE Are On The Rise Again. This Time, It’s On Their Terms [Interview/Photos]

first_imgLoad remaining images IDA MAE, the sublimely talented British blues duo comprised of Chris Turpin and Stephanie Jean Ward, achieved a fair amount of stardom at a relatively young age. The pair initially made their mark in Europe with Kill It Kid, the alternative rock band they formed in Bath, England over a decade ago.Turpin and Ward toured extensively with Kill It Kid, and before it as all over they had even signed a major label record deal with Warner Bros. Kill it Kid generated the kind of industry buzz that often leads to the global rock star success that millions of musicians blissfully daydream about while plodding away at their day jobs.But despite all their initial success and the attention they had begun to garner—not just in England, but all throughout Europe—Turpin and Ward decided to kill off Kill It Kid. The pair subsequently set out to do the one thing they had always had their hearts and minds set on: make the kind of music that inspired them to become musicians in the first place.Turpin and Ward recently sat down with Live For Live Music to discuss their transformation from alternative music darlings into Delta blues torch-bearers, their unique chemistry, how the legendary Ethan Johns came to produce their debut LP, and their love affair the retail chain Target.Most musicians would give anything for even the slightest amount of industry recognition or success, especially when initially attempting to jump-start their careers. However, despite reaching those benchmarks in their early twenties with Kill It Kid, Turpin and Ward threw caution to the wind and collectively chose to pursue a different path altogether. The pair ultimately wanted to make music that inspired them and although they had spent years grinding away in Kill It Kid, success started to take on a different meaning for IDA MAE.“We started Kill It Kid when we were nineteen-years-old and we ended up getting signed within six months of starting the band while we were still at university,” explains Turpin. “The band started out in a sincere, simple place that was very acoustic where we even had a violin player, but things changed quickly. At one point we decided to leave our degrees and move to Seattle to make the first Kill It Kill record. It seemed like the right move at the time because we got out there and immediately started connecting with producers that had worked with established acts such as The Lumineers and Brandi Carlile.”However, as things progressed with Kill It Kid, Turpin and Ward began to feel some trepidation about moving forward with the band despite their increasing buzz within the alternative rock world. “By our second record, it had begun to get a little tougher on us as we suddenly found ourselves playing more rock and roll music,” Turpin laments. “By the time we had made it to making the third Kill It Kid record, we had been signed to a major label. We knew at that time that we had signed a bad deal but we simply didn’t have a manager that was powerful enough to handle a situation like that. … That third Kill It Kid record was never meant to sound like commercial music, nor was it really meant to be pushed to a commercial label, but those things ended up happening anyway. At that point, Steph [Ward] and I realized that being in Kill It Kid just wasn’t working for either of us anymore.”Turpin and Ward wanted to transition to making the kind of music that inspired them personally: rural, early twentieth-century country and Piedmont blues. Blues legends such as Robert Johnson, Mississippi Fred McDowell and “Blind” Willie McTell were the types of artists that really turned Turpin and Ward on.The band’s name, IDA MAE, was even initially coined when Turpin asked Ward to sing an old Sonny Terry and Brownie McGhee song by the same. Coincidently, that ended up being the very first song the pair ever harmonized on together.Let’s be realistic for a second. Delta Blues isn’t exactly bringing in the type of social media following that generates global fan interest or, for that matter, buy-ins from major record labels. If it was tough paying their bills as members of a somewhat-successful alternative rock band, how were Turpin and Ward going to carve out a living playing the blues? How would they even go about describing their new sound to anyone that may choose to give it a chance?“If we wanted to make more money we would have stayed in Kill It Kid,” Turpin explains. “We had a following and had everything behind us that would have surely lead to more money. For us the change in our career was all centered around the music. … I would rather be fucking bone broke making the music that I love than feeling I was in the wrong place at the wrong time and just going through the motions to make a paycheck.”Turpin is passionate about the subject and seems intent on hammering home the point home that IDA MAE, more than anything else, was both his and Ward’s true calling all along. “The reason we started to make this music and the reason we made the record the way we did was we wanted to be as brutally honest as we could be. We care about being as sincere and as honest as possible.”“More than anything else, I think that’s what’s missing from music these days,” he continues. “A record should be something that you can put on and it should provide solace and safe place for you to go into and hide for a bit. It should be a very personal experience.”Despite rooting the sound of IDA MAE in the blues, both Turpin and Ward insist that they are still inspired and influenced by the more traditional and rock and roll artists to whom most of their peers claim allegiance.“What’s crazy is we are piecing together some of the exact same influences we did in Kill It Kid—like f*cking Led Zeppelin, Fleetwood Mac, and the Grateful Dead—but we’re just putting those influences together in completely different ways.”As Ward adds, “Some of these shows are the first ones where I’ve been happy with the things that people have been saying to us afterwards, like things about our harmonies for instance. We’ve even had these big scary blokes coming up to us and saying that our set made them cry. Strangely, that’s the kind of feedback that has helped validate all the tough choices we made.”“It’s cool that our music seems to be really connecting with people but if you were to just describe it to someone that didn’t know us and said to them IDA MAE, oh they’re this Delta blues band, most people’s response would probably still be, ‘Well, f*ck that,’” Turpin concludes with a chuckle.Fortunately for IDA MAE, the industry and music fans have had nothing but praise for the blues duo of late. Case in point: Southern rock superstars like Blackberry Smoke and the Marcus King Band both tapped IDA MAE to open runs of shows for them earlier this year. Last month, Turpin and Ward closed out a very well-received run of shows with current mainstream rock music press darlings Greta Van Fleet.IDA MAE’s debut LP, Chasing Lights, is set to be released on Friday, June 7th. The record was produced by the legendary (and somewhat reclusive) Ethan Johns. Johns has worked with industry heavyweights such as Paul McCartney and Kings of Leon, among others.Johns is also a producer who turns down about ninety-nine percent of the artists that approach him to work on their records. Despite this fact, Johns jumped at the chance to work behind the scenes with Turpin and Ward to create what eventually would become Chasing Lights.“Ethan was always at the top of our list because of who his father is [Glyn Johns] and how both he and his father record music,” Turpin explains. “I grew up with bands like Free, Led Zeppelin, the Kinks and all that music that’s real, but we never thought Johns would work with us. However, we actually ended up getting a call one day that he wanted Steph and I to come out to his house and meet with him.”“We went to his house in the winter, which is this farm in the middle of nowhere,” Turpin continues. “We played a bunch of songs together for a while then met his kids and stayed for dinner. At the end of all of it, John’s says to us, ‘I’d love to do your record.’ His management was quite shocked to hear that because he turns down ten out of ten people.”“We knew what we were signing up [for] with Ethan [Johns]. We wouldn’t run through songs so much as we would play them in pre-production and then go through the songs and the lyrics together,” Turpin explains of recording with Johns. “When we sat down to track and record, we had maybe played the song through once if we were lucky. Then we’d run through it maybe once or twice more and then it was straight to tape. Ethan would often just listen to a song once and come out and say, ‘That’s the one.’ The innocence, the mistakes and the learning that’s in those recordings—those are all part of Ethan’s process and they allow the songs to really reflect all of that work.”Turpin highlights Chasing Lights track “Easily In Love” as an example of this rapport. “So, ‘Easily in Love.’ When you hear it on Chasing Lights, that wasn’t even our first [actual] take of the song—it was lifted from us just practicing it. When Johns heard that take he just said, ‘That’s it.’ And you know what, he was right. Right then and there, we knew we were going to get super organic, super unpolished and we were either going to sink or swim in that environment, and it just felt right. That’s why we went with Ethan, and it’s why the record came out the way that it did.”Beyond the inherent quality of their music, the thing that allows IDA MAE to hypnotize any audience is the fiery chemistry that exists between Ward and Turpin. Ward effortlessly weaves in out and of Turpin’s direct space on stage as if their unspoken connection spiritually binds them in ethereal ways that cannot be easily defined or explained. Even without the assistance of a band behind them or anything that could be deemed a stage bell or whistle, they create a myriad of intense moments that captivate any audience for whom they play. Consequently, the duo’s live shows come off as not only musically polarizing but also deeply personal.Curiously enough, however, neither Turpin nor Ward were initially cognizant that these conditions even existed. “We weren’t aware of it even though people kept telling us about it all the time,” Ward says with a laugh. “Quite frankly, I’m now kind of terrified it’s going to just disappear one day.”“I think we’ve been doing this so long together that our chemistry just naturally exists today but I do think it’s something that’s been there the whole time,” Turpin adds.Turpin and Ward only recently moved to the U.S. and are slowly becoming acclimated to all of North America’s idiosyncrasies and offerings. Since they’ve spent the vast majority of their time in the U.S. on the road, they’ve started a burgeoning love affair with, of all things, retail outfit Target.Ward lets out and big laugh as she details what’s behind their infatuation with the retail giant. “Target is great because you can go down one aisle and buy slacks, then you can just walk over and get a cup of coffee from Starbucks. But he [points to Ward] is just as bad.”“It’s true,” Turpin chimes in. “I’ll go into Target for something very specific but somehow walk out of there with a thermal vest, two Yankee candles, and a f*cking bookshelf. That sh*t does happen.”Today, IDA MAE is generating the same kind of fan interest and industry recognition that Turpin and Ward were able to achieve more than a decade ago in their past life with Kill It Kid. The difference these days is they are doing it their way, making the kind of music that they once only dreamed of sharing with the world. It turns out dreams actually do come true. Who knew?You can browse a gallery of IDA MAE photos below. Check out IDA MAE’s debut LP, Chasing Lights, when it’s released on Friday, June 7th. To pre-order the album and to keep up to date with all things IDA MAE, head on over to their website here.IDA MAE | Photos: Robert Fortelast_img read more

Tom Schaudel: LI’s Restaurateur and his Influence on Local Dining

first_imgSign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York Tom Schaudel at Jewel in Melville. (Photo by Jim Lennon)A red electric guitar is slung over Tom Schaudel’s shoulder and his faded jeans tremble as he taps his feet to the beat of Lynyrd Skynyrd’s “Sweet Home Alabama.” Schaudel’s trademark bandana is conspicuously absent as his four band mates—two guitarists, a bassist and a drummer—rock on alongside him.Schaudel, one of Long Island’s top restaurateurs, is grinning while leading the quintet through the Southern rock classic, his wrist rhythmically down-strumming as if he’s chopping up a Chilean sea bass destined for his frying pan. Between jabs, he bursts out the chorus triumphantly, like the uncorking of an aged wine bottled up far too long.The performance is in celebration of Peconic Bay’s wineries, and there’s no one more worthy to grace the stage and energize the crowd. The celebrity chef has developed an incredible following throughout his four decades as the Island’s most recognizable culinary artist, nourishing thousands along the way and resurrecting countless restaurants with his Midas touch while sweating away 200,000-plus hours in the kitchen. To him, it was time well spent.“I’m totally in love with restaurant culture,” says Schaudel, who embarked on his 45-year-long journey when he took a job at a restaurant to save money for an amplifier and was instantly intoxicated by the food’s aroma. “It’s the one place in the world where I feel like I belong.”Now 60, he continues to hit the high notes. At his newest incarnation, Jewel in Melville, he recently talked about food and music, with his back to a massive wine collection while his clientele devoured what’s left of their lunches. Behind his shoulder decorative lamps hung upside down disorientingly from the ceiling. Around his forehead is an orange bandana that confirms he is, indeed, Tom Schaudel.Schaudel owns four Long Island restaurants and a catering business including Jewel. His impact is undeniable, say industry leaders.“He really is what Long Island restaurateurs strive to be,” says Long Island Dining Alliance President Donna Trapani. “He’s certainly that person who’s impacted the food industry, not only with the amount of restaurants that he has opened, consulted for or even been the chef for—he has taken owning restaurants to another level.”“He’s really considered Long Island’s top chef, no question,” she continues. “Honestly, to me, he’s an empire builder.”“A lot of people would just see the name Tom Schaudel and that’s enough for them to go,” agrees Mario Saccente, executive vice president of the Long Island chapter of the New York State Restaurant Association. “He is one of very, very few on Long Island that his name means you should try his restaurant. Just by his name alone, his restaurant is worth visiting.”With 40 years in the business, Schaudel has weathered his fair share of failure and success, also witnessing some of the most bizarre customer behavior imaginable, as documented in his book Playing with Fire: Whining & Dining on the Gold Coast.Through it all, Schaudel’s passion remains the food.“It’s the color of the fresh vegetables, the fish and the thin-skinned lemons that still get me out of bed in the morning,” he says romantically. “It’s not all the other stuff that comes along with this…it’s truly the product that I get sweaty about. I’m still addicted to it.”Schaudel’s obsession has its limits, however. At one point, he cocks his head back, opens his mouth and mimics snoring while describing a meeting with his accountant.“[I’d] rather be at the dentist,” he says.And though his consulting work is renowned, the chef admits at times he had trouble convincing his counterparts to act on his advice.“I’ve been at this 45 years, so I know something,” insists Schaudel. “For them, when it doesn’t work out they say, ‘I paid you do to this.’ It wasn’t worth the money for me at that point; I rather just deal with my own stuff.”Whether he wants to admit it, Schaudel has left an indelible mark on the local restaurant industry.“He’s always one step ahead of everybody,” Trapani says. “He brings local ingredients, which is one of the newest trends. If Tom is bringing something to the table, most people will follow what he’s already instituted.”If one thing does get under Schaudel’s skin, it’s eaters who refuse to expand their palates and thus, limit their options.“I’m more concerned about the wussification of America,” he says. “I mean, we’re afraid of everything now: We’re afraid of gluten, ‘I can’t eat this, I’m allergic to sauté, I can’t eat the other thing, this makes me fart, that makes me fat, that makes me old.’ It’s food, man. You’re really missing out on a lot of fun by limiting yourself.”Despite the lofty praises, newspaper and magazine profiles, appearances on television and even his own wine, Schaudel remains grounded. To him, he’s just like any other Long Islander.“At the end of the day, what is this?” he says. “I own a restaurant, so what? In the scheme of things, it’s not world peace, it’s a fucking restaurant, it’s food. If I die tomorrow Long Island somehow will go on.”He considers what just came out of his mouth, and adds, “Hopefully they’ll stop for a day or two.”Undoubtedly, they’ll continue to imitate him.From The Chef’s MouthHere are some of restaurateur Tom Schaudel’s favorite dishes from his restaurants, in his own words.Coolfish6800 Jericho Tpke., Syosset516-921-3250www.tomschaudel.comSeared Chilean Sea Bass with Lobster Fricassee, Sauteed Spinach and Smoked Tomato Relish: “This dish literally paid for my house. It’s been the most popular one I’ve ever done for whatever reason. I think the bass marries well with the richness of the lobster sauce and the smoked tomato relish has enough acid to cut through to add balance.”Jewel400 Broadhollow Rd., Melville631-755-5777www.jewelrestaurantli.comWarm Octopus Salad with Potatoes, Red Onion, Capers and Grapes: “I love octopus in all kinds of preparations but especially with these ingredients. In Asian cuisine the goal is to hit on all five tastes, and this dish seems to do that for me. There’s the savory taste of octopus and the potatoes, the salty-bitter capers, the sourness in the merlot vinaigrette, and the sweetness of the grapes. It just bounces off the tongue and gets better with every bite.”a Mano13550 Main Rd., Mattituck631-298-4800www.amanorestaurant.comTom’s Carbonara: “Here I did a riff on an old Italian favorite. We added local trevisio lettuce, smoked duck and copious amounts of black pepper to a traditional carbonara prep with, what I believe to be, a very interesting result.”A Lure62300 Main Rd., Southold631-876-5300www.alurenorthfork.comSteamed Lobster: “A Lure sits in the Port of Egypt marina overlooking the Peconic Bay. There’s an outside deck that seats 100 people in the summer and, for me, that’s the A Lure experience. I love sitting out there, looking at the bay, and eating a perfectly steamed lobster with nothing but lemon and butter.”Ross-SchaudelCatering andEvent Planningwww.tomschaudel.comGrilled Striped Bass with Satur Farms Sweet Corn, Farro, and Roasted Tomato-Olive Vinaigrette: “Striped Bass is one of my favorites of the local fishes. The snow-white flesh is complimented by the vinaigrette and the corn screams ‘Summer.’ The farro adds a toothsome quality and beautifully absorbs all the different flavors.”last_img read more