Doing The Impossible . . . On A Golf Course! New Film 'WALKING WITH HERB' Combines Sports, Humor And Second Chances - Yahoo Finance

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Features Academy Award® Nominee and Emmy® Winner Edward James Olmos, Comedy Legend George Lopez and Oscar® Nominee Kathleen Quinlan

Special Premiere Fathom Event in Cinemas April 30, May 1 and May 3

LOS ANGELES, March 2, 2021 /PRNewswire/ -- The uplifting, new film WALKING WITH HERB takes audiences on an 18-hole rollercoaster ride as one man discovers how the impossible can become possible through faith, family and second chances . . . and with the help of God's motorcycle-riding messenger!

WALKING WITH HERB, Fathom Event in Cinemas April 30, May 1 and May 3, 2021

WALKING WITH HERB features global star Edward James Olmos and comedy legend George Lopez.

VIEW TRAILER HERE

"It was one of the best experiences I've ever had working on a film," said Olmos, who plays the lead character, and is an executive producer. "An amazing script and an excellent cast combine for a heart-warming, funny story about golf, belief and second chances."

In addition to Olmos (Academy Award® nominee, Golden Globe® and Emmy® winner, Battlestar Galactica, STAND AND DELIVER) and Lopez (George Lopez show), WALKING WITH HERB stars Kathleen Quinlan (Academy Award® nominee, APOLLO 13).

SYNOPSIS
Joe Amable-Amo is a bank executive and former amateur golfer struggling with his faith after an unexpected tragedy. Faced with doubts about himself, his purpose and his belief in God, Joe is stunned when God tells him that he's been chosen to inspire the world and play in a world championship golf tournament. Guided by God's eccentric personal messenger, Herb, Joe learns that the seemingly impossible is possible…through faith, family and second chances.

WALKING WITH HERB premieres April 30, May 1, and May 3 for a three-night nationwide Fathom Events limited engagement. Find tickets at FathomEvents.com or WalkingWithHerbMovie.com.

"WALKING WITH HERB is the right movie at the right time," said Fathom Events CEO Ray Nutt. "As we emerge from a challenging year, we could all use a film that uplifts, entertains and reminds us of what is possible."

Produced by Optimism Entertainment and Rio Road Entertainment, WALKING WITH HERB is directed by Ross Kagan Marks and written by Tony® winner and Academy Award® nominee Mark Medoff. It is distributed by Fathom Events.

The film is executive produced by Edward James Olmos, George Lopez, Joe S. Bullock, William Blaylock. Producers are Brian Espinosa, Ross Kagan Marks and Mark Medoff.

WALKING WITH HERB is based on the book of the same name by Las Cruces, New Mexico, banker and golfer Joe S. Bullock. It was filmed in Las Cruces.

About Fathom Events
Fathom is a recognized leader in the entertainment industry as one of the top distributors of content to movie theaters in North America. Owned by AMC Entertainment Inc.; Cinemark Holdings, Inc.; and Regal Cinemas, a subsidiary of the Cineworld Group, Fathom operates the largest cinema distribution network, delivering a wide variety of programming and experiences to cinema audiences in all of the top U.S. markets and to more than 45 countries. For more information, visit www.FathomEvents.com.

About Optimism Entertainment
Optimism Entertainment is an Internationally known content production and talent management company with its headquarters based in Los Angeles, CA., and a satellite office in Albuquerque, NM. The company represents A-list creative talent, influencers, and athletes in the fields of motion pictures, television, music, publishing, live performance, lifestyle branding and digital media. We maintain an exclusive roster of International creative talent and produce motion pictures, television, AR (Augmented Reality), branded content, and live events based on best-selling novels, comic books, video games, and original content. www.optimisment.com

Cision

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March 02, 2021 at 09:00PM
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Bill Gouveia: Thank you for your service, Herb - The Sun Chronicle

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My hometown lost a tremendous citizen and one of their greatest champions of local veterans last week when Norton’s own Herb Church passed away.

It marks a sad day for his family, our local community, and everyone who ever served their country in the U.S. Armed Forces.

Who was Herb? Well, he would have told you he was nobody special, but that simply wasn’t true. He was a part of the Norton community for many decades, and one of the key figures in preserving, protecting and honoring our local veterans. He was also a loving husband, a good father, and man of quiet dignity, honor and duty.

If you ever watched a parade or a Veterans Day celebration in Norton, you probably saw Herb. He was the tall, dignified man in the military uniform who usually stayed out of the limelight but made sure others shined in it.

If you were a student in the local school system, you may have heard him speak at one of your assemblies to explain the role of veterans in our society. If you ever participated in Boys State, you probably enjoyed the fruits of his labor in raising money for and advancing that educational process.

Herb enlisted in the U.S. Navy during World War II at the age of 17, and served in the Pacific Theater. He would often tell stories of his experiences there, usually highlighting the bravery of others.

But his best work was done when he married his lovely wife Ruth, to whom he would stay happily wed for nearly 70 years. And in a sense, he also married the Town of Norton, too, becoming a quiet, but sturdy pillar of a community that grew up around him.

Not that Herb was always quiet, mind you. When he had something on his mind, he wouldn’t hesitate to let you know. But he never did it in a way to show anyone up or cause a scene. His advocacy for veterans and their causes was sincere and devoutly held. He was not afraid to speak his mind.

When I served in various capacities in town government, I would occasionally hear from Herb. Usually it was in the form of one of his polite, handwritten notes that would arrive in the mail.

Sometimes it was to compliment me, other times to somewhat chastise me. But it was always respectful, and I always appreciated it.

You can usually judge a person by how his or her contemporaries and comrades treat them. Herb Church was one of the most respected people in town, particularly by the veterans. They looked up to him, and often selected him for leadership positions for their causes. And he never let them down.

This May there will be a Memorial Day celebration of one sort or another in Norton, and it will be the first one in ages without Herb Church physically there. But he will be there in spirit, and there is no doubt he will be on the minds of many of those present.

Herb is a part of Norton’s history, and as he told the story of others — so too will his story continue to be told.

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March 02, 2021 at 12:45AM
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Dried Herb Market Global Production, Demand and Business Outlook 2021 to 2027 – KSU | The Sentinel Newspaper - KSU | The Sentinel Newspaper

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Global Dried Herb Market 2021 Research report produces information with reference to market size, share, trends, growth, cost structure, capacity, revenue, and forecast 2027. This report also contains the general and comprehensive study of the Dried Herb market with all its aspects influencing the growth of the market. This report is a full-scale quantitative survey of the Dried Herb industry and provides data for building strategies to expand the market growth and effectiveness.

Get a Free Sample Copy of this Report:

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Top Leading Companies of Global Dried Herb Market are Archer Daniels Midland Company, Firmenich S A, McCormick and Company, Inc, Kraft Heinz Company, Dohler GmbH, Pacific Botanicals, Mountain Rose Herbs, Van Drunen Farms, British Pepper & Spice company and others.

The competitive market players are identified along with their size, share, and strategies. The company profiles of these players, which include their recent major developments, product portfolio, revenue, core competencies, and financials. Additionally, the report presents insights into the mergers & acquisitions, company profiles, financial status, product portfolio, and the SWOT analysis.

Global Dried Herb Market Split by Product Type and Applications:

This report segments the global Dried Herb market based on Types are:
Oregano

Rosemary

Sage

Savory

Mint

Thyme

Bay Leaves

Based on Application, the Global Dried Herb market is segmented into:
Food Industry

Medical Industry

Cosmetics

Global Dried Herb Market Segmented by Regions:
North America (United States, Canada, Mexico)
Europe (Germany, UK, France, Italy, Spain, Russia)
Asia-Pacific (China, Japan, South Korea, Australia, India)
South America (Brazil, Argentina, Columbia)
The Middle East and Africa (UAE, Egypt, South Africa)

This report focuses on Dried Herb volume and value at the global level, regional level, and company level. From a global perspective, this report represents the overall Dried Herb market size by analyzing historical data and prospect. The report gives a clear understanding of the current market situation which includes region-wise industry environment, contemporary market and manufacturing trends, leading market contenders, and current consumption tendency of the end-user. The report also oversees market size, market share, growth rate, revenue, and CAGR reported previously along with its forecast estimation.

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https://www.marketinsightsreports.com/reports/02162608028/global-dried-herb-market-research-report-2021?Mode=07

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– Competitive landscape of the Dried Herb market
– Strategies of key players and product offerings
– Potential and niche segments/regions exhibiting promising growth
– A neutral perspective towards Dried Herb market performance
– Must-have information for market players to sustain and enhance their market footprint

The research includes historic data from 2015 to 2021 and forecasts until 2027 which makes the report an invaluable resource for industry executives, marketing, sales, and product managers, consultants, analysts, and stakeholders looking for key industry data in readily accessible documents with clearly presented tables and graphs.

Finally, the Dried Herb Market report is the believable source for gaining market research that will exponentially accelerate your business. The report gives the principle locale, economic situations with the item value, benefit, limit, generation, supply, request and market development rate and figure and so on. Dried Herb industry report additionally Present new task SWOT examination, speculation attainability investigation, and venture return investigation.

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March 01, 2021 at 08:31PM
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Spanakopita (Spinach, Herb, and Feta Pie) Recipe - VICE

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Serves: 4 - 6
Prep time: 35 minutes
Total time: 1 hour 15 minutes

1 pound 2 ounces|500 grams green chard
2 tablespoons sunflower oil
1 fat garlic clove, minced
3 green onions, finely sliced (about 2 ½ ounces|70 grams)
2 pounds 2 ounces|1 kg fresh or frozen spinach, roughly chopped
2 ½ cups|50 grams parsley, roughly chopped
1 ¼ cups|25 grams dill, roughly chopped
1 ¼ cups|25 grams mint leaves, roughly chopped
finely grated zest of 2 unwaxed lemons
2 extra-large eggs, lightly beaten
pinch of ground nutmeg
1 ⅓ cup|200 grams feta cheese, crumbled
about ¼ cup|60ml olive oil
12 filo pastry sheets
salt and black pepper

Serves: 4 - 6
Prep time: 35 minutes
Total time: 1 hour 15 minutes

1 pound 2 ounces|500 grams green chard
2 tablespoons sunflower oil
1 fat garlic clove, minced
3 green onions, finely sliced (about 2 ½ ounces|70 grams)
2 pounds 2 ounces|1 kg fresh or frozen spinach, roughly chopped
2 ½ cups|50 grams parsley, roughly chopped
1 ¼ cups|25 grams dill, roughly chopped
1 ¼ cups|25 grams mint leaves, roughly chopped
finely grated zest of 2 unwaxed lemons
2 extra-large eggs, lightly beaten
pinch of ground nutmeg
1 ⅓ cup|200 grams feta cheese, crumbled
about ¼ cup|60ml olive oil
12 filo pastry sheets
salt and black pepper

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Serves: 4 - 6
Prep time: 35 minutes
Total time: 1 hour 15 minutes

1 pound 2 ounces|500 grams green chard
2 tablespoons sunflower oil
1 fat garlic clove, minced
3 green onions, finely sliced (about 2 ½ ounces|70 grams)
2 pounds 2 ounces|1 kg fresh or frozen spinach, roughly chopped
2 ½ cups|50 grams parsley, roughly chopped
1 ¼ cups|25 grams dill, roughly chopped
1 ¼ cups|25 grams mint leaves, roughly chopped
finely grated zest of 2 unwaxed lemons
2 extra-large eggs, lightly beaten
pinch of ground nutmeg
1 ⅓ cup|200 grams feta cheese, crumbled
about ¼ cup|60ml olive oil
12 filo pastry sheets
salt and black pepper

Serves: 4 - 6
Prep time: 35 minutes
Total time: 1 hour 15 minutes

1 pound 2 ounces|500 grams green chard
2 tablespoons sunflower oil
1 fat garlic clove, minced
3 green onions, finely sliced (about 2 ½ ounces|70 grams)
2 pounds 2 ounces|1 kg fresh or frozen spinach, roughly chopped
2 ½ cups|50 grams parsley, roughly chopped
1 ¼ cups|25 grams dill, roughly chopped
1 ¼ cups|25 grams mint leaves, roughly chopped
finely grated zest of 2 unwaxed lemons
2 extra-large eggs, lightly beaten
pinch of ground nutmeg
1 ⅓ cup|200 grams feta cheese, crumbled
about ¼ cup|60ml olive oil
12 filo pastry sheets
salt and black pepper

1. Separate the chard leaves from the stalks. Take half the stalks and chop them into small pieces (keep the remainder for soup).
2. Heat the sunflower oil in a large saucepan and add the chard stalks, garlic, green onions, and ½ teaspoon salt. Stir well, cover the pan, lower the heat, and cook for 5 minutes, stirring occasionally, until the stalks have softened. Add the chard leaves and cook for another 5 minutes with the lid on until they wilt, stirring occasionally.
3. Now add the spinach and herbs and cook for a couple of minutes until they wilt too. (If you can’t fit them all in the same pan, you can cook them separately.) Transfer all the greens to a colander and let them cool for 10 minutes.
4. Heat the oven to 400°F|200°C.
5. Using your hands, squeeze as much liquid as you can from the greens and transfer to a large mixing bowl. Stir in the lemon zest, eggs, nutmeg, ½ teaspoon salt, and a generous grind of black pepper. Finally, lightly fold in the feta.
6. Brush a 9 x 13-inch/23 x 33-cm roasting pan with olive oil. Lay out a sheet of filo on a work surface and brush it with oil too. Cover with another sheet of filo and repeat until you have 6 layers of filo brushed with oil and covering an area large enough to line the sides and bottom of your roasting pan, with extra overhanging the edges.
7. Line the dish with the oiled filo, fill it with the greens, and fold the excess pastry over the edges of the filling, trimming to create a ¾-inch/2-cm border. Make another 6-layer filo piece as before and place on top. Scrunch up the pastry a little to create a wavy, uneven top and trim the edges so it just covers the filling.
8. Brush with more olive oil and bake for 40 minutes, until golden brown. Serve warm or at room temperature.

AUTHOR’S NOTE: This recipe has been reprinted with permission of the author from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus.

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March 01, 2021 at 07:00PM
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Homeschooled teen wins prestigious Herb Kohl Excellence Scholarship - WEAU

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EAU CLAIRE, Wis. (WEAU) -A local homeschooled teen has been named one of just 100 Wisconsin recipients of the $10,000 Herb Kohl Excellence Scholarship for 2021.

Kailyn Walukas will be attending Gustavus Adolphus College in St. Peter, Minnesota.

But the academic achievements don’t stop there, on top of the Herb Kohl Scholarship, Walukas has received an additional six scholarships from her school of choice, two of those for continuing her musical endeavors.

Proud mom and homeschool teacher, Kristin Walukas has been homeschooling Kailyn since fourth grade.

“I’m still a little shocked, I’m of course super excited and just over the moon happy to have these scholarships to my favorite college,” says Kailyn Walukas.

We’re also very similar in nature, and we do bud heads sometimes, but I’ve never had to force her to do school work...because she’s naturally curious and wants to learn about the world so that has really made it very easy to teach her,” says Kristin Walukas.

With a passion for teaching that she hopes to pursue after college, Kailyn currently teaches an online literature class for classical homeschoolers in fourth grade.

“It’s been really fun to take on that leadership role, and it’s been really cool to see their excitement about reading because I loved reading as a kid, I still do so it’s just been awesome to connect with the kids in that way,” says Kailyn.

Kailyn plans to major in mathematics, and continue her studies in both music and French.

Copyright 2021 WEAU. All rights reserved.

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March 01, 2021 at 08:46AM
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Lebanese Mujadara with Lemon-Herb Vinaigrette [Vegan] - One Green Planet

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Ready for a quick Lebanese mujadara recipe with lemon-herb vinaigrette? This mouthwatering plant-based meal includes caramelized onions, aromatic spices, and a combination of red lentils and bulgur.

Lebanese Mujadara with Lemon-Herb Vinaigrette [Vegan]

Cooking Time

25

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Ingredients

For the Lebanese Mujadara:

• 4 medium onions, cut in half and thinly sliced
• 2 cloves garlic
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1 teaspoon paprika (smoked or sweet)
• 4 1/2 cups vegetable broth (use 1/2 a cup for the onions)
• 1 cup of red lentils, rinsed
• 1 cup bulgur, rinsed
• Salt and pepper to taste

For the Lemon-mint vinaigrette:

• 2/3 cup lemon juice
• 1 clove garlic pressed
• 1/3 cup chopped mint
• 1/3 cup chopped flat-leaf parsley

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Preparation

1. Heat a medium pot over medium-high heat. Add the onions and stir them constantly until they start to brown.
2. Stir in 1/2 a cup of vegetable broth and continue cooking until the broth evaporates.
3. Transfer half of the onions to a plate and cover them to keep them warm. Alternatively, you can transfer them to a baking tray and keep them warm in the oven at 4250 F.
4. Once you have removed the onions, add the garlic, cumin, cinnamon, allspice, and paprika to the cooking pot. Stir to mix them in.
5. Add the vegetable broth and use a spoon to pick up any pieces of onion or spices that may have stuck to the bottom of the pan.
6. Mix in the lentils and bulgur and bring the pot to a medium simmer (low boil). Cover the pot and lower the heat slightly so that it doesn’t boil over.
7. Check after 10 minutes and give the contents of the pot a stir. Add another ½ cup of broth or water if the liquid is mostly absorbed already.
8. Cover the pot and cook for an additional 5 minutes until the lentils and bulgur are tender. At this point, most or all of the broth has dissipated.
9. To make the vinaigrette, combine lemon juice, garlic, mint, and parsley.
10. Garnish individual servings of mujadara with the remaining onions and lemon-herb vinaigrette.
11. Store any leftovers in a sealed container in the refrigerator for up to 5 days.
12. To reheat on the stove or microwave, add water. This keeps it from sticking to the bottom of the pan.

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• Lemon
• Mint

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February 28, 2021 at 07:27PM
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Herb Foster, Outgoing Islander Who Championed Veteran Causes, Dies at 93 - The Vineyard Gazette - Martha's Vineyard News

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Herb Foster, the perpetually vibrant linguist, library trustee and World War II veteran who trained his beaming smile on everyone he knew and met, died Friday night at his home in Edgartown. He was 93 and had celebrated his birthday on Jan. 31 in traditional Herb Foster fashion, with a big party — this time a drive-by of more than 80 friends and well wishers, due to the pandemic. Invitations had gone out by E-vite early in the month.

Linguist, Edgartown library trustee and World War II veteran. — Maria Thibodeau

Edgartown library director Lisa Sherman confirmed Mr. Foster’s death.

“He always had a twinkle in his eye and it was so infectious,” the library director said. “He was an amazing force of nature.”

Mr. Foster had been a library trustee since 2006 and had taken out nomination papers to run again this year, Ms. Sherman said.

A lifelong educator and professor emeritus of the State University of New York School of Education, he was a prolific writer and speaker. Among other things, he had written extensively about Yiddish and Jive, including authoring books on the two slang languages.

He grew up in Brooklyn, N.Y, and his Jewish heritage cultivated his lifelong interest in Yiddish. His introduction to Jive started when he was teaching junior high students in Harlem.

“You have to learn the language of your students,” he told the Gazette in a 2018 interview about his book Ghetto to Ghetto: Yiddish & Jive in Everyday Life. “Students have to learn standard English, but you have to learn their language, too.” He also said:

Mr. Foster behind the wheel for his impromptu July 4 parade last summer, with his friend and fellow veteran Bob Falkenburg. — Maria Thibodeau

“Every group that came to America contributed their words to American English, but Jews and Blacks have contributed more words than any other groups. This is like a history book. No one has done this before. You have Yiddish books and Jive books, but no one ever put them together as two people who have suffered similar things, but are still alive and doing things.”

It was classic Herb Foster: quirky, humorous and endlessly engaged with his subject matter.

Gregarious by nature, he loved people and also his adopted home town of Edgartown, where he had visited since the 1970s and had moved year-round with his late wife Anita in the 1990s. Also an educator, Anita died in 2006. They were married for 54 years.

Herb was known to just about everyone in Edgartown, where he cut a wide swath across socio-economic lines, from volunteering at the senior center to trekking the annual land bank cross-Island hike on National Trails Day every June.

A decorated World War II veteran and one of the last surviving Islanders from the Greatest Generation, he had served with the 24th Infantry Division in the occupation of Japan and was known perhaps best of all for his fixture role in the annual Veterans’ Day and Fourth of July parades on the Island. This past summer when the Fourth of July parade was canceled due to the pandemic, Mr. Foster decided to take matters into his own hands.

With his friend and fellow veteran Bob Falkenberg, age 93, Mr. Foster revved up his yellow Jeep, and the two veterans drove through the streets of downtown Edgartown, following the traditional parade route, escorted by Edgartown police.

At the oar and paddle regatta on Sengekontacket Pond. — Maria Thibodeau

“I look forward to the parade every year,” Mr. Foster said. “Despite what’s going on in the country today, it is very important to pay homage to all those men and women who were killed fighting for our country.”

After his impromptu parade, Mr. Foster said it had been emotional.

“We did it, despite all the obstacles” he told the Gazette. “I cried every minute of it.”

Turning reflective, he referred to the poem Ulysses by Alfred Tennyson, which he felt encapsulated the moment.

“It talks about not having the strength we had then, but still being able to fight, to do something,” he said.

It was one of his last public appearances in town.

His daughter Donna was caring for him at the time of his death. He is also survived by his daughter Andrea.

Services will be private, Ms. Sherman said.

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