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The Louie b. Free Show for August 24, 2010

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Listen to this show in the archives Part One - Part Two - Part Three

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Vitamin D found to influence over 200 genes,

 highlighting links to disease

GM is just a hedge fund in disguise

How a little praise in

 prison can go a long way

Meats sold at Walmart recalled for bacteria

Dr Karen Davis

Green leafy veg

 'may cut diabetes risk'



John Russo is the Coordinator of the Labor Studies Program in the Williamson College of Business Administration at Youngstown State University. He received his doctorate from University of Massachusetts, Amherst, where he also served as a postdoctoral research fellow at the Labor Relations and Research Center. Dr. Russo has written widely of labor and social issues and is recognized as a national expert on labor unions. His current research interests involve a comparative study of automobile assembly plants in Mexico and the United States and the study of representations of the working-class in popular culture. For his research and community activities, Dr. Russo has been awarded Distinguished Professorship Awards in both scholarship and public service by Youngstown State University.

Dr. Russo is also a co-founder and the director of the Center for Working-Class Studies at Youngstown State University. The Center is an interdisciplinary center for research, teaching, and community activity on working-class life, work, culture, and thought. Since its inception, the CWCS has provided a regional and national forum for scholarly activities; supported YSU faculty research; fostered collaborations within the academic institution and between the university and community; developed an annual lecture series; and become a national and international clearinghouse for information on working-class culture and pedagogy

 

 Louie b. Free

 A Renaissance for Whom? Youngstown and its Neighborhoods

 

Chef Clint's Best SCRAMBLED TOFU


INGREDIENTS:

 

 16-ounce block firm tofu

 1 1/2 tablespoons chopped garlic

 2 tablespoons olive oil

 1/2 teaspoon turmeric

 1/2 teaspoon salt

 1/4 teaspoon freshly ground black pepper

 1/2 cup minced onion

2 teaspoons soy sauce

 

- Drain the tofu and crumble it.

- Sauté the garlic with the olive oil in a medium sauté pan on medium heat, for about 2 minutes. (can be made on flat top griddle)

- Stir in the crumbled tofu first, then, add turmeric, salt, pepper, onions and soy sauce.

- Cook the tofu for 3 more minutes, stirring occasionally.

 

Nutritional information 98.3 calories, 7.5 grams fat, 1 gram saturated fat, 0 mg of cholesterol, 3.5 grams carbohydrate, 1.3 grams fiber

©clint kifolo

Yotam Ottolenghi's beetroot

 and avocado salad recipe

“Free-Range” Poultry and Eggs
chicks_on_shells (59K)
Not All They’re Cracked Up to Be

fried cauliflower with tahini recipe

Reductionism in Fallacy Theory 

Baked stuffed beefsteak tomatoes 

Atrazine herbicide causes prostate inflammation

 in male rats and delays puberty

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