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birdsthatsingaftermidnight · 4 years

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Weland’s Sword

This is one of my favourite stories.

From Puck of Pook's Hill, by Rudyard Kipling

The children were at the Theatre, acting to Three Cows as much as they could remember of Midsummer Night's Dream. Their father had made them a small play out of the big Shakespeare one, and they had rehearsed it with him and with their mother till they could say it by heart. They began when Nick Bottom the weaver comes out of the bushes with a donkey's head on his shoulders, and finds Titania, Queen of the Fairies, asleep. Then they skipped to the part where Bottom asks three little fairies to scratch his head and bring him honey, and they ended where he falls asleep in Titania's arms. Dan was Puck and Nick Bottom, as well as all three Fairies. He wore a pointy-eared cloth cap for Puck, and a paper donkey's head out of a Christmas cracker—but it tore if you were not careful—for Bottom. Una was Titania, with a wreath of columbines and a foxglove wand.

The Theatre lay in a meadow called the Long Slip. A little mill-stream, carrying water to a mill two or three fields away, bent round one corner of it, and in the middle of the bend lay a large old Fairy Ring of darkened grass, which was the stage. The millstream banks, overgrown with willow, hazel, and guelder-rose, made convenient places to wait in till your turn came; and a grown-up who had seen it said that Shakespeare himself could not have imagined a more suitable setting for his play. They were not, of course, allowed to act on Midsummer Night itself, but they went down after tea on Midsummer Eve, when the shadows were growing, and they took their supper—hard-boiled eggs, Bath Oliver biscuits, and salt in an envelope—with them. Three Cows had been milked and were grazing steadily with a tearing noise that one could hear all down the meadow; and the noise of the Mill at work sounded like bare feet running on hard ground. A cuckoo sat on a gate-post singing his broken June tune, 'cuckoo-cuk', while a busy kingfisher crossed from the mill-stream, to the brook which ran on the other side of the meadow. Everything else was a sort of thick, sleepy stillness smelling of meadow-sweet and dry grass.

Their play went beautifully. Dan remembered all his parts—Puck, Bottom, and the three Fairies—and Una never forgot a word of Titania—not even the difficult piece where she tells the Fairies how to feed Bottom with 'apricocks, green figs, and dewberries', and all the lines end in 'ies'. They were both so pleased that they acted it three times over from beginning to end before they sat down in the unthistly centre of the Ring to eat eggs and Bath Olivers. This was when they heard a whistle among the alders on the bank, and they jumped.

The bushes parted. In the very spot where Dan had stood as Puck they saw a small, brown, broad-shouldered, pointy-eared person with a snub nose, slanting blue eyes, and a grin that ran right across his freckled face. He shaded his forehead as though he were watching Quince, Snout, Bottom, and the others rehearsing Pyramus and Thisbe, and, in a voice as deep as Three Cows asking to be milked, he began:

He stopped, hollowed one hand round his ear, and, with a wicked twinkle in his eye, went on:

'What hempen homespuns have we swaggering here,

So near the cradle of our fairy Queen?'

'I'm rather out of practice,' said he; 'but that's the way my part ought to be played.'

'What, a play toward? I'll be auditor;

An actor, too, perhaps, if I see cause.'

The children looked and gasped. The small thing—he was no taller than Dan's shoulder—stepped quietly into the Ring.

Still the children stared at him—from his dark-blue cap, like a big columbine flower, to his bare, hairy feet. At last he laughed.

'Please don't look like that. It isn't my fault. What else could you expect?' he said.

'We didn't expect any one,' Dan answered, slowly. 'This is our field.'

'Is it?' said their visitor, sitting down. 'Then what on Human Earth made you act Midsummer Night's Dream three times over, on Midsummer Eve, in the middle of a Ring, and under—right under one of my oldest hills in Old England? Pook's Hill—Puck's Hill—Puck's Hill—Pook's Hill! It's as plain as the nose on my face.'

He pointed to the bare, fern-covered slope of Pook's Hill that runs up from the far side of the mill-stream to a dark wood. Beyond that wood the ground rises and rises for five hundred feet, till at last you climb out on the bare top of Beacon Hill, to look over the Pevensey Levels and the Channel and half the naked South Downs.

'By Oak, Ash, and Thorn!' he cried, still laughing. 'If this had happened a few hundred years ago you'd have had all the People of the Hills out like bees in June!'

'We didn't know it was wrong,' said Dan.

'Wrong!' The little fellow shook with laughter. 'Indeed, it isn't wrong. You've done something that Kings and Knights and Scholars in old days would have given their crowns and spurs and books to find out. If Merlin himself had helped you, you couldn't have managed better! You've broken the Hills—you've broken the Hills! It hasn't happened in a thousand years.'

'We—we didn't mean to,' said Una.

'Of course you didn't! That's just why you did it. Unluckily the Hills are empty now, and all the People of the Hills are gone. I'm the only one left. I'm Puck, the oldest Old Thing in England, very much at your service if—if you care to have anything to do with me. If you don't, of course you've only to say so, and I'll go.'

He looked at the children, and the children looked at him for quite half a minute. His eyes did not twinkle any more. They were very kind, and there was the beginning of a good smile on his lips.

Una put out her hand. 'Don't go,' she said. 'We like you.'

'Have a Bath Oliver,' said Dan, and he passed over the squashy envelope with the eggs.

'By Oak, Ash and Thorn,' cried Puck, taking off his blue cap, 'I like you too. Sprinkle a plenty salt on the biscuit, Dan, and I'll eat it with you. That'll show you the sort of person I am. Some of us'—he went on, with his mouth full—'couldn't abide Salt, or Horse-shoes over a door, or Mountain-ash berries, or Running Water, or Cold Iron, or the sound of Church Bells. But I'm Puck!'

He brushed the crumbs carefully from his doublet and shook hands.

'We always said, Dan and I,' Una stammered, 'that if it ever happened we'd know ex-actly what to do; but—but now it seems all different somehow.'

'Have you a knife on you?' he said at last.

'She means meeting a fairy,' said Dan. 'I never believed in 'em—not after I was six, anyhow.'

He stretched himself at length on the dry grass, and the children stretched out beside him, their bare legs waving happily in the air. They felt they could not be afraid of him any more than of their particular friend old Hobden the hedger. He did not bother them with grown-up questions, or laugh at the donkey's head, but lay and smiled to himself in the most sensible way.

Dan handed over his big one-bladed outdoor knife, and Puck began to carve out a piece of turf from the centre of the Ring.

'What's that for—Magic?' said Una, as he pressed up the square of chocolate loam that cut like so much cheese.

'One of my little magics,' he answered, and cut another. 'You see, I can't let you into the Hills because the People of the Hills have gone; but if you care to take seizin from me, I may be able to show you something out of the common here on Human Earth. You certainly deserve it.'

'What's taking seizin?' said Dan, cautiously.

'It's an old custom the people had when they bought and sold land. They used to cut out a clod and hand it over to the buyer, and you weren't lawfully seized of your land—it didn't really belong to you—till the other fellow had actually given you a piece of it—like this.' He held out the turves.

'But it's our own meadow,' said Dan, drawing back. 'Are you going to magic it away?'

Puck laughed. 'I know it's your meadow, but there's a great deal more in it than you or your father ever guessed. Try!'

He turned his eyes on Una.

'I'll do it,' she said. Dan followed her example at once.

'Now are you two lawfully seized and possessed of all Old England,' began Puck, in a sing-song voice. 'By right of Oak, Ash, and Thorn are you free to come and go and look and know where I shall show or best you please. You shall see What you shall see and you shall hear What you shall hear, though It shall have happened three thousand year; and you shall know neither Doubt nor Fear. Fast! Hold fast all I give you.'

The children shut their eyes, but nothing happened.

'Well?' said Una, disappointedly opening them. 'I thought there would be dragons.'

'"Though It shall have happened three thousand year,"' said Puck, and counted on his fingers. 'No; I'm afraid there were no dragons three thousand years ago.'

'But there hasn't happened anything at all,' said Dan.

'Wait awhile,' said Puck. 'You don't grow an oak in a year—and Old England's older than twenty oaks. Let's sit down again and think. I can do that for a century at a time.'

'Ah, but you're a fairy,' said Dan.

'Have you ever heard me say that word yet?' said Puck quickly.

'No. You talk about "the People of the Hills", but you never say "fairies",' said Una. 'I was wondering at that. Don't you like it?'

'How would you like to be called "mortal" or "human being" all the time?' said Puck; 'or "son of Adam" or "daughter of Eve"?'

'I shouldn't like it at all,' said Dan. 'That's how the Djinns and Afrits talk in the Arabian Nights.'

'And that's how I feel about saying—that word that I don't say. Besides, what you call them are made-up things the People of the Hills have never heard of—little buzzflies with butterfly wings and gauze petticoats, and shiny stars in their hair, and a wand like a schoolteacher's cane for punishing bad boys and rewarding good ones. I know 'em!'

'We don't mean that sort,' said Dan. 'We hate 'em too.'

'Exactly,' said Puck. 'Can you wonder that the People of the Hills don't care to be confused with that painty-winged, wand-waving, sugar-and-shake-your-head set of impostors? Butterfly wings, indeed! I've seen Sir Huon and a troop of his people setting off from Tintagel Castle for Hy-Brasil in the teeth of a sou'-westerly gale, with the spray flying all over the Castle, and the Horses of the Hills wild with fright. Out they'd go in a lull, screaming like gulls, and back they'd be driven five good miles inland before they could come head to wind again. Butterfly-wings! It was Magic—Magic as black as Merlin could make it, and the whole sea was green fire and white foam with singing mermaids in it. And the Horses of the Hills picked their way from one wave to another by the lightning flashes! That was how it was in the old days!'

'Splendid,' said Dan, but Una shuddered.

'I'm glad they're gone, then; but what made the People of the Hills go away?' Una asked.

'Different things. I'll tell you one of them some day—the thing that made the biggest flit of any,' said Puck. 'But they didn't all flit at once. They dropped off, one by one, through the centuries. Most of them were foreigners who couldn't stand our climate. They flitted early.'

'How early?' said Dan.

'A couple of thousand years or more. The fact is they began as Gods. The Phœnicians brought some over when they came to buy tin; and the Gauls, and the Jutes, and the Danes, and the Frisians, and the Angles brought more when they landed. They were always landing in those days, or being driven back to their ships, and they always brought their Gods with them. England is a bad country for Gods. Now, I began as I mean to go on. A bowl of porridge, a dish of milk, and a little quiet fun with the country folk in the lanes was enough for me then, as it is now. I belong here, you see, and I have been mixed up with people all my days. But most of the others insisted on being Gods, and having temples, and altars, and priests, and sacrifices of their own.'

'People burned in wicker baskets?' said Dan. 'Like Miss Blake tells us about?'

'All sorts of sacrifices,' said Puck. 'If it wasn't men, it was horses, or cattle, or pigs, or metheglin—that's a sticky, sweet sort of beer. I never liked it. They were a stiff-necked, extravagant set of idols, the Old Things. But what was the result? Men don't like being sacrificed at the best of times; they don't even like sacrificing their farm-horses. After a while, men simply left the Old Things alone, and the roofs of their temples fell in, and the Old Things had to scuttle out and pick up a living as they could. Some of them took to hanging about trees, and hiding in graves and groaning o' nights. If they groaned loud enough and long enough they might frighten a poor countryman into sacrificing a hen, or leaving a pound of butter for them. I remember one Goddess called Belisama. She became a common wet water-spirit somewhere in Lancashire. And there were hundreds of other friends of mine. First they were Gods. Then they were People of the Hills, and then they flitted to other places because they couldn't get on with the English for one reason or another. There was only one Old Thing, I remember, who honestly worked for his living after he came down in the world. He was called Weland, and he was a smith to some Gods. I've forgotten their names, but he used to make them swords and spears. I think he claimed kin with Thor of the Scandinavians.'

'Heroes of Asgard Thor?' said Una. She had been reading the book.

'Perhaps,' answered Puck. 'None the less, when bad times came, he didn't beg or steal. He worked; and I was lucky enough to be able to do him a good turn.'

'Tell us about it,' said Dan. 'I think I like hearing of Old Things.'

They rearranged themselves comfortably, each chewing a grass stem. Puck propped himself on one strong arm and went on:

'Let's think! I met Weland first on a November afternoon in a sleet storm, on Pevensey Level——'

'Pevensey? Over the hill, you mean?' Dan pointed south.

'Yes; but it was all marsh in those days, right up to Horsebridge and Hydeneye. I was on Beacon Hill—they called it Brunanburgh then—when I saw the pale flame that burning thatch makes, and I went down to look. Some pirates—I think they must have been Peofn's men—were burning a village on the Levels, and Weland's image—a big, black wooden thing with amber beads round his neck—lay in the bows of a black thirty-two-oar galley that they had just beached. Bitter cold it was! There were icicles hanging from her deck and the oars were glazed over with ice, and there was ice on Weland's lips. When he saw me he began a long chant in his own tongue, telling me how he was going to rule England, and how I should smell the smoke of his altars from Lincolnshire to the Isle of Wight. I didn't care! I'd seen too many Gods charging into Old England to be upset about it. I let him sing himself out while his men were burning the village, and then I said (I don't know what put it into my head), "Smith of the Gods," I said, "the time comes when I shall meet you plying your trade for hire by the wayside."'

'What did Weland say?' said Una. 'Was he angry?'

'He called me names and rolled his eyes, and I went away to wake up the people inland. But the pirates conquered the country, and for centuries Weland was a most important God. He had temples everywhere—from Lincolnshire to the Isle of Wight, as he said—and his sacrifices were simply scandalous. To do him justice, he preferred horses to men; but men or horses, I knew that presently he'd have to come down in the world—like the other Old Things. I gave him lots of time—I gave him about a thousand years—and at the end of 'em I went into one of his temples near Andover to see how he prospered. There was his altar, and there was his image, and there were his priests, and there were the congregation, and everybody seemed quite happy, except Weland and the priests. In the old days the congregation were unhappy until the priests had chosen their sacrifices; and so would you have been. When the service began a priest rushed out, dragged a man up to the altar, pretended to hit him on the head with a little gilt axe, and the man fell down and pretended to die. Then everybody shouted: "A sacrifice to Weland! A sacrifice to Weland!"'

'And the man wasn't really dead?' said Una.

'Not a bit. All as much pretence as a dolls' tea-party. Then they brought out a splendid white horse, and the priest cut some hair from its mane and tail and burned it on the altar, shouting, "A sacrifice!" That counted the same as if a man and a horse had been killed. I saw poor Weland's face through the smoke, and I couldn't help laughing. He looked so disgusted and so hungry, and all he had to satisfy himself was a horrid smell of burning hair. Just a dolls' tea-party!

'I judged it better not to say anything then ('twouldn't have been fair), and the next time I came to Andover, a few hundred years later, Weland and his temple were gone, and there was a Christian bishop in a church there. None of the People of the Hills could tell me anything about him, and I supposed that he had left England.' Puck turned; lay on the other elbow, and thought for a long time.

'Let's see,' he said at last. 'It must have been some few years later—a year or two before the Conquest, I think—that I came back to Pook's Hill here, and one evening I heard old Hobden talking about Weland's Ford.'

'If you mean old Hobden the hedger, he's only seventy-two. He told me so himself,' said Dan. 'He's a intimate friend of ours.'

'You're quite right,' Puck replied. 'I meant old Hobden's ninth great-grandfather. He was a free man and burned charcoal hereabouts. I've known the family, father and son, so long that I get confused sometimes. Hob of the Dene was my Hobden's name, and he lived at the Forge cottage. Of course, I pricked up my ears when I heard Weland mentioned, and I scuttled through the woods to the Ford just beyond Bog Wood yonder.' He jerked his head westward, where the valley narrows between wooded hills and steep hop-fields.

'Why, that's Willingford Bridge,' said Una. 'We go there for walks often. There's a kingfisher there.'

'It was Weland's Ford then, dear. A road led down to it from the Beacon on the top of the hill—a shocking bad road it was—and all the hillside was thick, thick oak-forest, with deer in it. There was no trace of Weland, but presently I saw a fat old farmer riding down from the Beacon under the greenwood tree. His horse had cast a shoe in the clay, and when he came to the Ford he dismounted, took a penny out of his purse, laid it on a stone, tied the old horse to an oak, and called out: "Smith, Smith, here is work for you!" Then he sat down and went to sleep. You can imagine how I felt when I saw a white-bearded, bent old blacksmith in a leather apron creep out from behind the oak and begin to shoe the horse. It was Weland himself. I was so astonished that I jumped out and said: "What on Human Earth are you doing here, Weland?"'

'Poor Weland!' sighed Una.

'He pushed the long hair back from his forehead (he didn't recognize me at first). Then he said: "You ought to know. You foretold it, Old Thing. I'm shoeing horses for hire. I'm not even Weland now," he said. "They call me Wayland-Smith."'

'Poor chap!' said Dan. 'What did you say?'

'What could I say? He looked up, with the horse's foot on his lap, and he said, smiling, "I remember the time when I wouldn't have accepted this old bag of bones as a sacrifice, and now I'm glad enough to shoe him for a penny."

'"Isn't there any way for you to get back to Valhalla, or wherever you come from?" I said.

'"I'm afraid not," he said, rasping away at the hoof. He had a wonderful touch with horses. The old beast was whinnying on his shoulder. "You may remember that I was not a gentle God in my Day and my Time and my Power. I shall never be released till some human being truly wishes me well."

'"Surely," said I, "the farmer can't do less than that. You're shoeing the horse all round for him."

'"Yes," said he, "and my nails will hold a shoe from one full moon to the next. But farmers and Weald clay," said he, "are both uncommon cold and sour."

'Would you believe it, that when that farmer woke and found his horse shod he rode away without one word of thanks? I was so angry that I wheeled his horse right round and walked him back three miles to the Beacon, just to teach the old sinner politeness.'

'Were you invisible?' said Una. Puck nodded, gravely.

'The Beacon was always laid in those days ready to light, in case the French landed at Pevensey; and I walked the horse about and about it that lee-long summer night. The farmer thought he was bewitched—well, he was, of course—and began to pray and shout. I didn't care! I was as good a Christian as he any fair-day in the County, and about four o'clock in the morning a young novice came along from the monastery that used to stand on the top of Beacon Hill.'

'What's a novice?' said Dan.

'It really means a man who is beginning to be a monk, but in those days people sent their sons to a monastery just the same as a school. This young fellow had been to a monastery in France for a few months every year, and he was finishing his studies in the monastery close to his home here. Hugh was his name, and he had got up to go fishing hereabouts. His people owned all this valley. Hugh heard the farmer shouting, and asked him what in the world he meant. The old man spun him a wonderful tale about fairies and goblins and witches; and I know he hadn't seen a thing except rabbits and red deer all that night. (The People of the Hills are like otters—they don't show except when they choose.) But the novice wasn't a fool. He looked down at the horse's feet, and saw the new shoes fastened as only Weland knew how to fasten 'em. (Weland had a way of turning down the nails that folks called the Smith's Clinch.)

'"H'm!" said the novice. "Where did you get your horse shod?"

'The farmer wouldn't tell him at first, because the priests never liked their people to have any dealings with the Old Things. At last he confessed that the Smith had done it. "What did you pay him?" said the novice. "Penny," said the farmer, very sulkily. "That's less than a Christian would have charged," said the novice. "I hope you threw a 'Thank you' into the bargain." "No," said the farmer; "Wayland-Smith's a heathen." "Heathen or no heathen," said the novice, "you took his help, and where you get help there you must give thanks." "What?" said the farmer—he was in a furious temper because I was walking the old horse in circles all this time—"What, you young jackanapes?" said he. "Then by your reasoning I ought to say 'Thank you' to Satan if he helped me?" "Don't roll about up there splitting reasons with me," said the novice. "Come back to the Ford and thank the Smith, or you'll be sorry."

'Back the farmer had to go. I led the horse, though no one saw me, and the novice walked beside us, his gown swishing through the shiny dew and his fishing-rod across his shoulders, spear-wise. When we reached the Ford again—it was five o'clock and misty still under the oaks—the farmer simply wouldn't say "Thank you." He said he'd tell the Abbot that the novice wanted him to worship heathen Gods. Then Hugh the novice lost his temper. He just cried, "Out!" put his arm under the farmer's fat leg, and heaved him from his saddle on to the turf, and before he could rise he caught him by the back of the neck and shook him like a rat till the farmer growled, "Thank you, Wayland-Smith."'

'Did Weland see all this?' said Dan.

'Oh yes, and he shouted his old war-cry when the farmer thudded on to the ground. He was delighted. Then the novice turned to the oak tree and said, "Ho, Smith of the Gods! I am ashamed of this rude farmer; but for all you have done in kindness and charity to him and to others of our people, I thank you and wish you well." Then he picked up his fishing-rod—it looked more like a tall spear than ever—and tramped off down your valley.'

'And what did poor Weland do?' said Una.

'We went to the dormitory where the monks slept, we saw the novice fast asleep in his cot, and Weland put the sword into his hand, and I remember the young fellow gripped it in his sleep. Then Weland strode as far as he dared into the Chapel and threw down all his shoeing-tools—his hammers and pincers and rasps—to show that he had done with them for ever. It sounded like suits of armour falling, and the sleepy monks ran in, for they thought the monastery had been attacked by the French. The novice came first of all, waving his new sword and shouting Saxon battle-cries. When they saw the shoeing-tools they were very bewildered, till the novice asked leave to speak, and told what he had done to the farmer, and what he had said to Wayland-Smith, and how, though the dormitory light was burning, he had found the wonderful rune-carved sword in his cot.

'He laughed and he cried with joy, because he had been released at last, and could go away. But he was an honest Old Thing. He had worked for his living and he paid his debts before he left. "I shall give that novice a gift," said Weland. "A gift that shall do him good the wide world over and Old England after him. Blow up my fire, Old Thing, while I get the iron for my last task." Then he made a sword—a dark-grey, wavy-lined sword—and I blew the fire while he hammered. By Oak, Ash and Thorn, I tell you, Weland was a Smith of the Gods! He cooled that sword in running water twice, and the third time he cooled it in the evening dew, and he laid it out in the moonlight and said Runes (that's charms) over it, and he carved Runes of Prophecy on the blade. "Old Thing," he said to me, wiping his forehead, "this is the best blade that Weland ever made. Even the user will never know how good it is. Come to the monastery."

'The Abbot shook his head at first, and then he laughed and said to the novice: "Son Hugh, it needed no sign from a heathen God to show me that you will never be a monk. Take your sword, and keep your sword, and go with your sword, and be as gentle as you are strong and courteous. We will hang up the Smith's tools before the Altar," he said, "because, whatever the Smith of the Gods may have been, in the old days, we know that he worked honestly for his living and made gifts to Mother Church." Then they went to bed again, all except the novice, and he sat up in the garth playing with his sword. Then Weland said to me by the stables: "Farewell, Old Thing; you had the right of it. You saw me come to England, and you see me go. Farewell!"

'With that he strode down the hill to the corner of the Great Woods—Woods Corner, you call it now—to the very place where he had first landed—and I heard him moving through the thickets towards Horsebridge for a little, and then he was gone. That was how it happened. I saw it.'

Both children drew a long breath.

'But what happened to Hugh the novice?' said Una.

'And the sword?' said Dan.

Puck looked down the meadow that lay all quiet and cool in the shadow of Pook's Hill. A corncrake jarred in a hay-field near by, and the small trouts of the brook began to jump. A big white moth flew unsteadily from the alders and flapped round the children's heads, and the least little haze of water-mist rose from the brook.

'Do you really want to know?' Puck said.

'We do,' cried the children. 'Awfully!'

'Very good. I promised you that you shall see What you shall see, and you shall hear What you shall hear, though It shall have happened three thousand year; but just now it seems to me that, unless you go back to the house, people will be looking for you. I'll walk with you as far as the gate.'

'Will you be here when we come again?' they asked.

'Surely, sure-ly,' said Puck. 'I've been here some time already. One minute first, please.'

He gave them each three leaves—one of Oak, one of Ash and one of Thorn.

'Bite these,' said he. 'Otherwise you might be talking at home of what you've seen and heard, and—if I know human beings—they'd send for the doctor. Bite!'

They bit hard, and found themselves walking side by side to the lower gate. Their father was leaning over it.

'And how did your play go?' he asked.

'Oh, splendidly,' said Dan. 'Only afterwards, I think, we went to sleep. it was very hot and quiet. Don't you remember, Una?'

Una shook her head and said nothing.

'I see,' said her father.'

'No. It was for something, but I can't azactly remember,' said Una.

#Story #Puck #Kipling

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victor-tello-world · 3 years

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NOTA DE PRENSA N° 140 - 2021 CG/GCOC En marco del control a la COVID-19 Contraloría identificó riesgos en padrón y registro de vacunación Como primeros resultados del despliegue nacional de control al Proceso de Vacunación contra la COVID-19, la Contraloría General identificó que el padrón inicial de vacunación presenta inconsistencias que ponen en riesgo la finalidad pública de la estrategia de prevención y contención de la pandemia en la primera etapa y en las posteriores. De manera preliminar, en quince regiones del país en donde se inició el proceso de vacunación, los equipos de auditores reportaron, la falta de actualización del Padrón Nacional de Vacunación Universal de la Fase I, del Plan Nacional de Vacunación contra la COVID-19, situación que ha motivado el malestar del personal de salud que labora en diversos establecimientos públicos. El padrón presenta inconsistencias con el número real de personal de salud que realiza trabajo presencial y que atiende casos de pacientes de coronavirus. Esta situación identificada genera una clara señal de alerta de que no se cuenta con un padrón ordenado, sistematizado, depurado y actualizado, lo que podría generar serios problemas en la efectividad de la inmunización para esta primera etapa que empezó esta semana. Lo evidenciado por la Contraloría e informado al Ministerio de Salud (MINSA), tiene como fin alertar oportunamente a las autoridades para que se adopten inmediatas medidas correctivas, de tal manera que no se continúen presentando estas situaciones como lo ocurrido con los bonos universales, en donde se consideraron y entregaron estos recursos a personas que no se encuentran en situación de vulnerabilidad, entre otras condiciones. Entre las principales situaciones o contingencias reportadas por los equipos de control, que vienen supervisando el almacenamiento, distribución y proceso de vacunación a nivel nacional, respecto del padrón de beneficiados en esta primera fase, podemos mencionar: • En el padrón se incluyó a personas que no laboran en el establecimiento de salud, que tienen licencia por riesgo de salud o que realizan trabajo remoto, pero se omitió a aquellos que laboran de forma presenci (en Agencia MTV) https://www.instagram.com/p/CLPvxisJqSK/?igshid=xfcylh5tse64

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anachef · 5 years

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James Beard Foundation Announces 2019 Restaurant and Chef Semifinalists

New York, NY (RestaurantNews.com) The James Beard Foundation announced today its list of Restaurant and Chef Award semifinalists in advance of the 29th annual James Beard Awards. The prestigious group of semifinalists across all categories represents a wide collection of culinary talent, from exceptional chefs and dining destinations nationally and across ten different regions to the best new restaurants, outstanding bar, outstanding baker, and a rising star chefs 30 years of age or under. The full list of 2019 semifinalists can be reviewed at the end of the press release or directly at the James Beard Foundation website.

The Foundation will announce the final nominees for all Award categories during a press conference in Houston, hosted by James Beard Award–winning chef Hugo Ortega at his namesake Mexican restaurant, Hugo’s, on Wednesday, March 27th, 2019. The event will take place at 9:00 A.M. CT / 10:00 A.M. ET and will be streamed live online (details coming soon on the Foundation’s website) and the nominees will be live-tweeted via the James Beard Foundation Twitter feed at twitter.com/beardfoundation.

Overview of Restaurant and Chef Awards Process

The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. Entries received, along with input solicited from an independent volunteer group of more than 250 panelists around the country, are reviewed by the Restaurant and Chef Committee to determine eligibility and regional representation. Based on the results and eligibility requirements for each award, the committee then produces a nominating ballot that lists the semifinalists in each of the 21 Restaurant and Chef Award categories. The list of semifinalists is then voted on by more than 600 judges from across the country to determine the final nominees in each category. The same group of judges, which comprises leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Award winners, then votes on the nominees to select the winners. Tabulations to determine the nominees and winners are done by independent auditors Lutz & Carr. The governing Awards committee, board of trustees, and staff of the James Beard Foundation do not vote, and the results are kept confidential until the presentation of winners in May. James Beard Awards policies and procedures can be reviewed at jamesbeard.org/awards/policies.

2019 James Beard Awards Restaurant and Chef Award Semifinalists and Award Criteria

Best New Restaurant

A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come.

Adda Indian Canteen, NYC

Andiario, West Chester, PA

Angler, San Francisco

Atomix, NYC

Bardea Food & Drink, Wilmington, DE

Bavel, Los Angeles

Bywater American Bistro, New Orleans

Canard, Portland, OR

Celeste, Somerville, MA

Chickadee, Boston

Elle, Washington, C.

The Elysian Bar, New Orleans

Folk, Nashville

Frenchette, NYC

Kyoten, Chicago

Larder Delicatessen and Bakery, Cleveland

Lineage, Wailea, HI

Majordomo, Los Angeles

Marrow, Detroit

Nyum Bai, Oakland, CA

Passerotto, Chicago

Petra and the Beast, Dallas

Popol Vuh, Minneapolis

Q House, Denver

Sawyer, Seattle

Spoken English, Washington, D.C.

The Stanley, Charlotte, NC

Suerte, Austin

The Surf Club Restaurant, Surfside, FL

Vianda, San Juan, PR

Outstanding Baker

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years.

Umber Ahmad, Mah-Ze-Dahr Bakery, NYC

Kim Boyce, Bakeshop, Portland, OR

Andy Clark, Moxie Bread Co., Louisville, CO

Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA

Tova du Plessis, Essen Bakery, Philadelphia

Zachary Golper, Bien Cuit, NYC

Don Guerra, Barrio Bread, Tucson, AZ

Naomi Harris, Madruga Bakery, Coral Gables, FL

Stephanie Hart, Brown Sugar Bakery, Chicago

Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA

Lisa Ludwinski, Sister Pie, Detroit

Greg Mindel, Neighbor Bakehouse, San Francisco

Taylor Petrehn, 1900 Barker, Lawrence, KS

Alison Pray, Standard Baking Co., Portland, ME

Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO

Avery Ruzicka, Manresa Bread, Los Gatos, CA

Kit Schumann and Jesse Schumann, Sea Wolf Bakers, Seattle

Debbie Swenerton, Black Bear Bread Co., Grayton Beach, FL

Greg Wade, Publican Quality Bread, Chicago

Chris Wilkins, Root Baking Co., Atlanta

Outstanding Bar Program

A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.

Anvil Bar & Refuge, Houston

The Atomic Lounge, Birmingham, AL

The Baldwin Bar, Woburn, MA

Bar Agricole, San Francisco

Bryant’s Cocktail Lounge, Milwaukee

Clavel Mezcaleria, Baltimore

Columbia Room, Washington, C.

Dead Rabbit, NYC

Expatriate, Portland, OR

Kimball House, Decatur, GA

La Factoría, San Juan, PR

Leyenda, Brooklyn, NY

Lost Lake, Chicago

The Monarch Bar, Kansas City, MO

Monk’s Café, Philadelphia

No Anchor, Seattle

Old Lightning, Marina Del Rey, CA

Planter’s House, St. Louis

Saint Leo, Oxford, MS

Ticonderoga Club, Atlanta

Outstanding Chef (Presented by All-Clad Metalcrafters)

A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.

Ashley Christensen, Poole’s Diner, Raleigh, NC

Renee Erickson, Bateau, Seattle

Colby Garrelts, Bluestem, Kansas City, MO

Sarah Grueneberg, Monteverde, Chicago

Shiro Kashiba, Sushi Kashiba, Seattle

David Kinch, Manresa, Los Gatos, CA

Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Corey Lee, Benu, San Francisco

Donald Link, Herbsaint, New Orleans

Margot McCormack, Margot Café & Bar, Nashville

Tory Miller, L’Etoile, Madison, WI

Maricel Presilla, Cucharamama, Hoboken, NJ

Missy Robbins, Lilia, Brooklyn, NY

Chrysa Robertson, Rancho Pinot, Scottsdale, AZ

Gabriel Rucker, Le Pigeon, Portland, OR

Chris Shepherd, Georgia James, Houston

Ana Sortun, Oleana, Cambridge, MA

Vikram Sunderam, Rasika, Washington, C.

Fabio Trabocchi, Fiola, Washington, C.

Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Pastry Chef (Presented by Lavazza)

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years.

Jeb Breakell, The Wolf’s Tailor, Denver

Ashley Capps, Buxton Hall, Asheville, NC

Juan Contreras, Atelier Crenn, San Francisco

Kelly Fields, Willa Jean, New Orleans

Meg Galus, Boka, Chicago

Megan Garrelts, Rye, Leawood, KS

Zoe Kanan, Simon & the Whale, NYC

Michelle Karr-Ueoka, MW Restaurant, Honolulu

Margarita Manzke, République, Los Angeles

James Matty, Suraya, Philadelphia

Junko Mine, Cafe Juanita, Kirkland, WA

Diane Moua, Spoon and Stable, Minneapolis

Pichet Ong, Brothers and Sisters, Washington, C.

Natasha Pickowicz, Flora Bar, NYC

Michelle Polzine, 20th Century Café, San Francisco

Rabii Saber, Four Seasons Resort, Orlando, FL

Ricardo “Ricchi” Sanchez, Bullion, Dallas

Laura Sawicki, Launderette, Austin

Whang Suh, Hen & Heifer, Guilford, CT

Cynthia Wong, Life Raft Treats, Charleston, SC

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.

Balthazar, NYC

Bolete, Bethlehem, PA

Cafe Juanita, Kirkland, WA

El Charro Café, Tucson, AZ

FIG, Charleston, SC

Fore Street, Portland, ME

Jaleo, Washington, C.

Komi, Washington, D.C.

Marché, Eugene, OR

Nopa, San Francisco

Norman’s, Orlando, FL

North Pond, Chicago

O Ya, Boston

The Original Ninfa’s on Navigation, Houston

Park’s BBQ, Los Angeles

Quince, San Francisco

Restaurant Alma, Minneapolis

Sagami, Collingswood, NJ

SriPraPhai, NYC

Zahav, Philadelphia

Outstanding Restaurateur (Presented by Magellan Corporation)

A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.

Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National, and others)

Paul Bartolotta and Joe Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)

JoAnn Clevenger, Upperline, New Orleans

Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, Pittsburgh (Poulet Bleu, Fish nor Fowl, Butcher and the Rye, and others)

Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others)

Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso, Birreria Paradiso)

Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Petite Chou, Public Greens, and others)

Rob Katz and Kevin Boehm, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others)

Ed Kenney, Honolulu (Town, Mud Hen Water, Mahina & Sun’s, and others)

Brenda Langton and Timothy Kane, Spoonriver, Minneapolis

Anthony Myint and Karen Leibowitz, San Francisco (Mission Chinese Food, The Perennial, Commonwealth)

Akkapong (Earl) Ninsom, Portland, OR (Langbaan, Hat Yai, PaaDee, and others)

Ken Oringer, Boston (Little Donkey, Toro, Uni, and others)

Steve Palmer, The Indigo Road, Charleston, SC (The Macintosh, Oak Steakhouse, Indaco, and others)

Julie Petrakis and James Petrakis, Swine Family Restaurant Group, Orlando, FL (The Ravenous Pig, Cask & Larder, The Polite Pig, and others)

Alex Raij and Eder Montero, NYC (La Vara, Txikito, Saint Julivert Fisherie, and others)

Ethan Stowell, Ethan Stowell Restaurants, Seattle (Ballard Pizza Co., Bramling Cross, Cortina, and others)

Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Caracol, Xochi, and others)

Jason Wang, Xi’an Famous Foods, NYC

Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)

Outstanding Service

A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.

Back Bay Grill, Portland, ME

Birrieria Zaragoza, Chicago

Brigtsen’s, New Orleans

Canlis, Seattle

Chef Vola’s, Atlantic City, NJ

Frasca Food and Wine, Boulder, CO

The French Room, Dallas

Gibsons Bar & Steakhouse, Chicago

Hugo’s, Houston

Kai Restaurant, Chandler, AZ

Kimball House, Decatur, GA

Mama J’s, Richmond, VA

Marcel’s by Robert Wiedmaier, Washington, C.

n/naka, Los Angeles

Peking Gourmet Inn, Falls Church, VA

Saison, San Francisco

Swan Oyster Depot, San Francisco

Tony’s, Houston

Victoria & Albert’s, Orlando, FL

Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Wine Program (Presented by Robert Mondavi Winery)

A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine.

Bacchanal, New Orleans

The Bachelor Farmer, Minneapolis

Bar Marco, Pittsburgh

Benu, San Francisco

The Butcher Shop, Boston

Cote, NYC

element 47 at the Little Nell, Aspen, CO

Great China, Berkeley, CA

Davenport, Portland, OR

henry, Boston

Income Tax, Chicago

L’Oursin, Seattle

Lucky Palace, Bossier City, LA

Miller Union, Atlanta

Night + Market, Los Angeles

Ops, Brooklyn, NY

Pappas Bros. Steakhouse at the Galleria, Houston

Spiaggia, Chicago

Stems & Skins, North Charleston, SC

Tail Up Goat, Washington, C.

Outstanding Wine, Spirits, or Beer Producer

A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft.

An Bui, Mekong and The Answer Brewpub, Richmond, VA

Cathy Corison, Corison Winery, St. Helena, CA

Rutger de Vink, RdV Vineyards, Delaplane, VA

Dave Green, Skagit Valley Malting, Burlington, WA

Deirdre Heekin, La Garagista, Bethel, VT

Nancy Irelan, Red Tail Ridge Winery, Penn Yan, NY

Drew Kulsveen, Willett Distillery, Bardstown, KY

Todd Leopold and Scott Leopold, Leopold Bros., Denver

Sean Lilly Wilson, Fullsteam Brewery, Durham, NC

Ann Marshall and Scott Blackwell, High Wire Distilling Co., Charleston, SC

Steve Matthiasson, Matthiasson Wines, Napa, CA

Kim McPherson, McPherson Cellars, Lubbock, TX

Meredith Meyer Grelli, Wigle Whiskey, Pittsburgh

Yoshihiro Sako, Den Sake Brewery, Oakland, CA

Jordan Salcito, Ramona, NYC

Mike Sauer, Red Willow Vineyard, Wapato, WA

Jeffrey Stuffings, Jester King Brewery, Austin

Rob Tod, Allagash Brewing Company, Portland, ME

Mhairi Voelsgen, broVo Spirits, Woodinville, WA

Lance Winters, St. George Spirits, Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.

Rachel Bennett, The Library, St. Petersburg, FL

Jay Blackinton, Aelder/Hogstone’s Wood Oven, Orcas Island, WA

Nick Bognar, Nippon Tei, St. Louis

Ana Castro, Coquette, New Orleans

Valerie Chang and Nando Chang, Itamae, Miami

Calvin Davis, Freshwater, Kansas City, MO

Alisha Elenz, MFK, Chicago

Evan Gaudreau, Renzo, Charleston, SC

Rikki Giambruno, Hyacinth, St. Paul, MN

Becca Hegarty, Bitter Ends Luncheonette, Pittsburgh

Alexander Hong, Sorrel, San Francisco

Jesse Ito, Royal Izakaya, Philadelphia

Irene Li, Mei Mei, Boston

Giselle Miller, Menton, Boston

Shota Nakajima, Adana, Seattle

Kwame Onwuachi, Kith and Kin, Washington, C.

Ian Redshaw, Lampo Neapolitan Pizzeria, Charlottesville, VA

Jonathan “Jonny” Rhodes, Restaurant Indigo, Houston

Samantha Sanz, Talavera at the Four Seasons, Scottsdale, AZ

Lena Sareini, Selden Standard, Detroit

Cassie Shortino, Tratto, Phoenix

Nolan Wynn, Banshee, Atlanta

Jonathan Yao, Kato, Los Angeles

Best Chefs

Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region.

Best Chef: Great Lakes (IL, IN, MI, OH)

Thai Dang and Danielle Dang, HaiSous Vietnamese Kitchen, Chicago

Diana Dávila, Mi Tocaya Antojería, Chicago

Paul Fehribach, Big Jones, Chicago

Norberto Garita, El Barzon, Detroit

Jason Hammel, Lula Café, Chicago

Brian Jupiter, Frontier, Chicago

Beverly Kim and Johnny Clark, Parachute, Chicago

Anthony Lombardo, SheWolf, Detroit

Abbi Merriss, Bluebeard, Indianapolis

Ethan Pikas, Cellar Door Provisions, Chicago

David Posey and Anna Posey, Elske, Chicago

Iliana Regan, Kitsune, Chicago

James Rigato, Mabel Gray, Hazel Park, MI

Jose Salazar, Mita’s, Cincinnati

Noah Sandoval, Oriole, Chicago

Steven Oakley, Oakleys Bistro, Indianapolis

Genevieve Vang, Bangkok 96, Dearborn, MI

Jill Vedaa, Salt, Lakewood, OH

Kate Williams, Lady of the House, Detroit

Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Joey Baldino, Zeppoli, Collingswood, NJ

Sandeep “Sunny” Baweja, Lehja, Richmond, VA

Jamilka Borges, The Independent Brewing Company, Pittsburgh

Amy Brandwein, Centrolina, Washington, C.

Erik Bruner-Yang, Brothers and Sisters, Washington, C.

Kristin Butterworth, Lautrec, Farmington, PA

Tom Cunanan, Bad Saint, Washington, C.

Nicholas Elmi, Laurel, Philadelphia

Randy Forrester, Osteria Radici, Allentown, NJ

Jerome Grant, Sweet Home Café, Washington, C.

Haidar Karoum, Chloë, Washington, C.

Matthew Kern, Heirloom, Lewes, DE

Rich Landau, Vedge, Philadelphia

Cristina Martinez, South Philly Barbacoa, Philadelphia

Dan Richer, Razza Pizza Artigianale, Jersey City, NJ

Jon Sybert, Tail Up Goat, Washington, C.

Kevin Tien, Himitsu, Washington, C.

Cindy Wolf, Charleston, Baltimore

Nobu Yamazaki, Sushi Taro, Washington, C.

Wei Zhu, Chengdu Gourmet, Pittsburgh

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Dane Baldwin, The Diplomat, Milwaukee

Karen Bell, Bavette La Boucherie, Milwaukee

Thomas Boemer, In Bloom, St. Paul, MN

Steven Brown, Tilia, Minneapolis

Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO

Daniel del Prado, Martina, Minneapolis

Linda Duerr, The Restaurant at 1900, Mission Woods, KS

Michael Gallina, Vicia, St. Louis

Nicholas Goellner, The Antler Room, Kansas City, MO

Jonny Hunter, Forequarter, Madison, WI

Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee

Ann Kim, Young Joni, Minneapolis

Lona Luo, Lona’s Lil Eats, St. Louis

Jamie Malone, Grand Café, Minneapolis

Jesse Mendica, Olive + Oak, Webster Groves, MO

Tim Nicholson, The Boiler Room, Omaha, NE

Christina Nguyen, Hai Hai, Minneapolis

Karyn Tomlinson, Corner Table, Minneapolis

Joe Tripp, Harbinger, Des Moines, IA

Ny Vongsaly, Billie-Jean, Clayton, MO

Best Chef: New York City (Five Boroughs)

Cosme Aguilar, Casa Enrique

Emma Bengtsson, Aquavit

Rawia Bishara, Tanoreen, Brooklyn, NY

Amanda Cohen, Dirt Candy

Billy Durney, Hometown Bar-B-Que, Brooklyn, NY

Sean Gray, Momofuku Ko

Brooks Headley, Superiority Burger

Joseph “JJ” Johnson, Henry at Life Hotel

Sohui Kim, Insa, Brooklyn, NY

Josh Ku and Trigg Brown, Win Son, Brooklyn, NY

Angie Mar, Beatrice Inn

Kyo Pang, Kopitiam

Erik Ramirez, Llama Inn, Brooklyn, NY

Ann Redding and Matt Danzer, Uncle Boons

Daniela Soto-Innes, Atla

Jeremiah Stone and Fabián von Hauske, Wildair

Alex Stupak, Empellón Midtown

Scott Tacinelli and Angie Rito, Don Angie

Jody Williams and Rita Sodi, Via Carota

Helen You, Dumpling Galaxy, Queens, NY

Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)

Unmi Abkin, Coco & The Cellar Bar, Easthampton, MA

Tyler Anderson, Millwright’s, Simsbury, CT

Hannah Black and Carla Perez-Gallardo, Lil’ Deb’s Oasis, Hudson, NY

Cara Chigazola-Tobin, Honey Road, Burlington, VT

Chad Conley and Greg Mitchell, Palace Diner, Biddeford, ME

Krista Kern Desjarlais, The Purple House, North Yarmouth, ME

Vien Dobui, Cong Tu Bot, Portland, ME

Carl Dooley, The Table at Season to Taste, Cambridge, MA

Tiffani Faison, Tiger Mama, Boston

Erin French, The Lost Kitchen, Freedom, ME

Victor Parra Gonzalez, Las Puertas, Buffalo, NY

Seizi Imura, Cafe Sushi, Cambridge, MA

Evan Mallett, Black Trumpet, Portsmouth, NH

James Mark, North, Providence

Tony Messina, Uni, Boston

Cassie Piuma, Sarma, Somerville, MA

Keiko Suzuki Steinberger, Suzuki’s Sushi Bar, Rockland, ME

Benjamin Sukle, Oberlin, Providence, RI

Peter Ungár, Tasting Counter, Somerville, MA

David Vargas, Vida Cantina, Portsmouth, NH

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Jose Chesa, Ataula, Portland, OR

Peter Cho, Han Oak, Portland, OR

Laura Cole, 229 Parks Restaurant & Tavern, Denali National Park & Preserve, AK

Logan Cox, Homer, Seattle

Alejandro Cruz, Novo Modern Latin Table, Eugene, OR

Eric Donnelly, RockCreek, Seattle

Gregory Gourdet, Departure, Portland, OR

Eric Johnson, Stateside, Seattle

Taichi Kitamura, Sushi Kappo Tamura, Seattle

Ha (Christina) Luu and Peter Vuong, Ha VL, Portland, OR

Katy Millard, Coquine, Portland, OR

Kristen Murray, Måurice, Portland, OR

Colin Patterson, Mana Restaurant, Leavenworth, WA

Ryan Roadhouse, Nodoguro, Portland, OR

Beau Schooler, In Bocca Al Lupo, Juneau, AK

Mutsuko Soma, Kamonegi, Seattle

Dave Wells, The Dining Room at Chico Hot Springs, Pray, MT

Brady Williams, Canlis, Seattle

Justin Woodward, Castagna, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

Lindsay Autry, The Regional Kitchen & Public House, West Palm Beach, FL

David Bancroft, Acre, Auburn, AL

Vishwesh Bhatt, Snackbar, Oxford, MS

Bill Briand, Fisher’s Upstairs at Orange Beach Marina, Orange Beach, AL

Clay Conley, Buccan, Palm Beach, FL

Alex Eaton, The Manship Wood Fired Kitchen, Jackson, MS

Jose Enrique, Jose Enrique, San Juan, PR

Kristen Essig and Michael Stoltzfus, Coquette, New Orleans

Maria Mercedes Grubb, Gallo Negro, San Juan, PR

Michael Gulotta, Maypop, New Orleans

Mason Hereford, Turkey and the Wolf, New Orleans

Timothy Hontzas, Johnny’s Restaurant, Homewood, AL

Brad Kilgore, Alter, Miami

Niven Patel, Ghee Indian Kitchen, Miami

Matthew McClure, The Hive, Bentonville, AR

Alex Perry, Vestige, Ocean Springs, MS

Jeannie Pierola, Edison: Food+Drink Lab, Tampa, FL

Slade Rushing, Brennan’s, New Orleans

Melissa Donahue-Talmage, Sweet Melissa’s Café, Sanibel, FL

Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Mashama Bailey, The Grey, Savannah, GA

Rebecca Barron, St. John’s Restaurant, Chattanooga, TN

Jon Buck, Husk Greenville, Greenville, SC

Katie Button, Cúrate, Asheville, NC

Gregory Collier, Loft & Cellar, Charlotte, NC

Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN

Steven Devereaux Greene, Herons, Cary, NC

Oscar Diaz, The Cortez, Raleigh, NC

Bryan Furman, B’s Cracklin’ BBQ, Atlanta

Josh Habiger, Bastion, Nashville

Meherwan Irani, Chai Pani, Asheville, NC

Kevin Johnson, The Grocery, Charleston, SC

Joe Kindred, Kindred, Davidson, NC

Cheetie Kumar, Garland, Raleigh, NC

Jacques Larson, The Obstinate Daughter, Sullivan’s Island, SC

Dean Neff, PinPoint, Wilmington, NC

Ryan Smith, Staplehouse, Atlanta

Brian So, Spring, Marietta, GA

Julia Sullivan, Henrietta Red, Nashville

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Charleen Badman, FnB, Scottsdale, AZ

Kevin Binkley, Binkley’s Restaurant, Phoenix

Jen Castle and Blake Spalding, Hell’s Backbone Grill, Boulder, UT

Bruno Davaillon, Bullion, Dallas

Iliana de la Vega, El Naranjo, Austin

Kevin Fink, Emmer & Rye, Austin

Michael Fojtasek, Olamaie, Austin

Bryce Gilmore, Barley Swine, Austin

Caroline Glover, Annette, Aurora, CO

Nadia Holguin, Roland’s Cafe Market Bar, Phoenix

Ronnie Killen, Killen’s Steakhouse, Pearland, TX

Kaiser Lashkari, Himalaya, Houston

Steve McHugh, Cured, San Antonio

Trong Nguyen, Crawfish & Noodles, Houston

Jonathan Perno, Campo at Los Poblanos, Albuquerque, NM

Maribel Rivero, Yuyo, Austin

Regino Rojas, Purépecha Room by Revolver Taco Lounge, Dallas

Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix

David Uygur, Lucia, Dallas

Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: West (CA, HI, NV)

Genet Agonafer, Meals by Genet, Los Angeles

Reem Assil, Reem’s California, Oakland, CA

Gabriela Cámara, Cala, San Francisco

Michael Cimarusti, Providence, Los Angeles

Jeremy Fox, Rustic Canyon, Santa Monica, CA

Chris Kajioka and Anthony Rush, Senia, Honolulu

Matthew Kammerer, Harbor House Inn, Elk, CA

Jessica Koslow, Sqirl, Los Angeles

Brandon Rodgers and Ian Scaramuzza, In Situ, San Francisco

Travis Lett, Gjelina, Venice, CA

Niki Nakayama, n/naka, Los Angeles

Dominica Rice-Cisneros, Cosecha Café, Oakland, CA

Carlos Salgado, Taco María, Costa Mesa, CA

Joshua Skenes, Saison, San Francisco

Sheridan Su, Flock and Fowl, Las Vegas

James Syhabout, Commis, Oakland, CA

Karen Taylor, El Molino Central, Sonoma, CA

Pim Techamuanvivit, Kin Khao, San Francisco

Kris Yenbamroong, Night + Market, Los Angeles

Claudette Zepeda-Wilkins, El Jardín, San Diego

About the 2019 James Beard Awards

The 2019 James Beard Awards celebrations begin in New York City on Friday, April 26, 2019, with the James Beard Media Awards, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists that will take place at Pier Sixty at Chelsea Piers.

The events then move to Chicago, beginning with the Leadership Awards dinner on Sunday, May 5, 2019, at which honorees will be recognized for their work in creating a more healthful, sustainable, and just food world. The James Beard Awards Gala will take place on Monday, May 6, 2019, at the Lyric Opera of Chicago. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Humanitarian of the Year, Lifetime Achievement, Design Icon, and America’s Classics. A gala reception will immediately follow, featuring chefs and beverage professionals from across the country, all of whom are involved in the Foundation’s Impact Programs.

The 2019 James Beard Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association and presented in association with Chicago O’Hare and Midway International Airports and Magellan Corporation as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, HMSHost, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water ; Supporting Sponsors: Hyatt, National Restaurant Association, Robert Mondavi Winery, Skuna Bay Salmon, TABASCO® Sauce, Valrhona, White Claw® Hard Seltzer, Windstar Cruises; Gala Reception Sponsors: Dogfish Head Craft Brewery, Ecolab, Front of the House®, Kendall College, Segura Viudas USA with additional support from Chefwear, Loacker and VerTerra Dinnerware.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards programs. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.

About the James Beard Foundation

The James Beard Foundation’s mission is to promote good food for good. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs, aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards, which shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, please visit jamesbeard.org and follow @beardfoundation on Instagram, Twitter, and Facebook.

Media Contacts: Mary Blanton Ogushwitz / Jane Shapiro Magrino 212-957-3005 [email protected] [email protected]

source http://www.restaurantnews.com/james-beard-foundation-announces-2019-restaurant-and-chef-semifinalists-022819/

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agustinywod814-blog · 5 years

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El papel de la red social en la reputación on-line.

Incluso más que los buscadores web, una red social es una ventana abierta a nuestra vida privada. Si las empresas o bien marcas limitan el contenido que transmiten a los valores que les pertenecen, a las imágenes de sus colecciones o bien a los vídeos de los acontecimientos promocionales, asociativos o dadivosos que organizan, los individuos, por su lado, utilizan las redes. para poner en escena o bien contar historias. La vida privada se vuelve pública, incluso se revela a un pequeño grupo cerrado de amigos o seguidores. Fotografías de las últimas vacaciones, retratos de niños, actividades recreativas, fiestas, fiestas y aniversario, últimos productos comprados, ropa favorita o buenas direcciones, todo puede llevarse al conocimiento de otros.

Los jóvenes y la e-reputación en la web.

Ciertos, y los jóvenes en particular, incluso parecen vivir sus vidas continuamente bajo la mirada del resto. Están, de hecho, en una temporada en la que el deSEO de unirse a un conjunto y percibir la aprobación de un tercero es realmente fuerte. Sin filtro y sin distancia, de manera frecuente "publican" en la página web sus reacciones sobre acontecimientos recientes o bien sus juicios de cortesía sobre personalidades prominentes, a veces con el deSEO de superar el efecto grupal. o bien redes. Otros se retratan a sí mismos o se retratan en posturas relajadas, escabrosas o bien comprometidas, durante las tardes bien regadas.

Una red social es asimismo una herramienta para el acoso escolar y una herramienta para la venganza del porno, el "porno de la venganza". Las dos prácticas pueden llevar al suicidio o bien tener graves consecuencias sicológicas para la persona cuyas imágenes íntimas en la página web se han publicado sin su consentimiento. Un caso reciente alumbra esta deriva. En Dinamarca, se publicaron 2 videos y una fotografía de una pequeña de quince años en una situación sexualmente comprometida en internet social Facebook Messenger. Conforme la policía danesa, uno de los vídeos se compartió extensamente en esta red social, hasta el punto de que 1004 jóvenes usuarios de Internet (incluidos 800 niños) hoy están acusados de transmitir la secuencia on-line y arriesgar la cárcel.

En Francia, la ley digital del 7 de octubre de 2016 sanciona la "venganza del porno". La red social Fb ha decidido, por su parte, estar a la vanguardia de esta lucha al probar sosreputaciononline en Australia una herramienta que dejaría a los usuarios informar, incluso ya antes de la publicación, fotos íntimas que se pueden compartir sin su permiso en el sitio. neta. Pero el sistema no borraría de forma inmediata las fotografías en cuestión. Publicadas, las imágenes ofensivas deben enviarse primero a un equipo de auditores. Entonces un algoritmo bloquearía cualquier nueva descarga.

reputación online y reclutamiento

Incluso con complejas herramientas de informes, las imágenes o bien opiniones comprometidas tienen tiempo para circular en Internet y destruir su reputación online. Para los jóvenes que están buscando un empleo, estos contenidos y fotos no deseados pueden dañar con seriedad su reputación en la web y, por ende, en sus carreras. Los reclutadores y

Los jefes consultan de forma regular las redes sociales para conocer los perfiles de sus aspirantes o sus empleados. "Nada se pierde, nada se crea, todo se convierte". Este adagio es tanto más válido en la web. Ha habido ejemplos recientes de esta sobrecarga de información en Internet, con jóvenes miembros del Congreso de los Diputados recientemente elegidos cuyos anteriores juicios abusivos se hallaron y se apuntaron a la atención de todos y destruyeron su reputación online.

Singularmente para los jóvenes, es conveniente usar las redes sociales con moderación y precaución, y no exponer la vida más íntima.

En este sentido, una agencia especializada como reputación VIP puede, en el momento de la búsqueda de empleo, asistir a los jóvenes a limpiar sus distintas cuentas de cualquier cosa que pueda poner en peligro su reclutamiento actual y su futura carrera.

A menudo charlamos de forma errada de "revolución digital". Internet no está en el origen de una revolución, sino de un cambio profundo en nuestros hábitos y en la sociedad. Internet no solo ha cambiado las reglas del mundo del trabajo, sino también ha alterado nuestra relación con la privacidad y otros. En la era de todos conectados, la reputación online se ha transformado en un inconveniente importante.

¿Eres una empresa y deseas valorar la marca de tu empleador? ¿Eres un aspirante y quieres optimizar tu perfil en determinadas palabras clave y habilidades? Consulte nuestros servicios de reputación online para encontrar la oferta que más le convenga. Nuestros especialistas lo asisten en la valoración y el control de su reputación on-line. Establecen una estrategia para progresar la imagen de su marca a través de un análisis pormenorizado de su presencia en Google.

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latikobe · 6 years

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Inspectores estatales, una mafia

Inspectora requisando a un conductor de bicitaxi (Foto archivo)

LA HABANA, Cuba.- Yadira tenía una meta que cumplir. Si no lo hacía, su salario, que promediaba unos 16 dólares al mes, se vería afectado. De igual modo, si sobrecumplía lo normado, es decir, la imposición de una multa diaria, multiplicaba por dos, tres y hasta cinco veces su sueldo, sin embargo, por mucho que se esforzaba y hacía cuentas, el dinero no le alcanzaba para cubrir las necesidades básicas de ella y su hijo.

Yadira es joven y estudió finanzas. Hasta hace apenas un mes fue inspectora de un Consejo de la Administración en un municipio de la provincia de Matanzas, y aunque su trabajo, según sus propias palabras, consistía “en combatir las ilegalidades” y “poner orden dentro del caos”, admite que su labor como funcionaria del gobierno fue solo una fachada que le aseguraba una entrada de dinero extra y que es imposible negarse a la corrupción.

“Me hice inspectora muy conscientemente de lo que había pero nunca me gustó abusar”, dice Yadira aun dudando de nuestra promesa de proteger su identidad y quizás hasta intentando justificar las cosas que hizo y por las cuales estuvo a punto de ir a prisión.

Hoy tiene 32 años pero trabajó como inspectora desde los 28, después de un período breve como “trabajadora por cuenta propia”, que es como el gobierno categoriza y hasta cierto punto “estigmatiza” a los empleados del sector privado.

“Me gradué y me puse a llevar libros de cuentas, eso me daba poco dinero pero me enseñó algunos trucos que me sirvieron como inspectora (…). Primero me hice fiscal de la ONAT (Oficina Nacional de Administración Tributaria) pero al año pasé al CAM (Consejo de la Administración Municipal) a atender a los cuestapropistas (…). Ya yo sabía que era como una mafia porque siempre hay una multa que poner, por mucho que la gente se cuide (…), no sé, si una mosca se posa en un vaso, yo puedo decir que hay falta de higiene porque no puede haber moscas, vaya, es un ejemplo, pero siempre hay motivos para poner la multa, por eso no hay más remedio que estar en buenas con el inspector”, apunta Yadira.

Como cualquiera de los más de 5 mil inspectores estatales que existen hoy en Cuba, Yadira, quiera o no, debía sancionar con multas o con cierres tan solo porque “así está establecido”.

“Yo debía poner, tan solo para cumplir la norma, unas 30 multas al mes (…), había días donde había que hacer más (…), por ejemplo, el jefe nos decía que teníamos que cerrar los negocios de la calle tal, porque el gobierno quería hacer algo en ese lugar, un parque o recuperar un local arrendado que los mismos cuentapropistas habían arreglado, entonces usaban a los inspectores (…). ¿Por qué ellos (el gobierno) no iban y les decían “tienen que irse de aquí”? Porque para eso estábamos nosotros. Empezábamos a meter multas y más multas hasta que se cansaban, eso era criminal”, reconoce Yadira.

Son una mafia

Frank tiene una cafetería en la misma ciudad de Matanzas. Como en los alrededores confluyen varios centros escolares, su negocio ha prosperado lo suficiente como para hacerle pagar 200 pesos (8 dólares) diarios a un inspector estatal tan solo para que, como él mismo dice, le “perdonen la existencia”.

“Hay días que sin vender nada yo tengo que pagarle los 200 pesos, si no me cierran (…), y no puedes quejarte, no puedes denunciarlos porque es una mafia (…). No es que yo tenga las cosas mal, ni que yo venda comida en mal estado, ni robada, nada de eso, es que estamos en Cuba y en una pelea entre el gobierno y cualquiera, siempre van a tener las de ganar (…), mejor pago y ya”, comenta Frank quien además se extiende en otros detalles de su situación de chantajeado.

“La primera vez vienen y empiezan a pedirte papeles y más papeles, declaraciones, recibos del banco, de la tienda, cosas que uno no tiene arriba, que uno las tiene en la casa (…). Vienen a la misma hora en que hay más venta y entonces tienes que parar, y están horas y horas en lo mismo hasta que ya tu sabes lo que quieren. (…) Tú estás desesperado por vender, son unos canallas, entonces muchos no quieren que les des el dinero en la mano sino que se lo pongas dentro de un pan o que se lo mandes con cualquier chiquito de estos que vienen a comer, a veces son hasta sus propios hijos que están en esa escuela (te dicen) ´oye, dice mi mamá que le mandes lo de ella´, eso da pena, educan a esos niños en el chantaje (…). Ya no, pero por aquí pasaban todos los días hasta diez inspectores. Son como buitres. Ahora solo vienen los mismos de siempre pero no pasa nada porque todos ellos saben, son una mafia”.

En una situación en apariencias similar se encuentra Mirta, la administradora de un centro recreativo en las afueras de Matanzas. Sin embargo, a diferencia de Frank, esta empleada estatal ha sabido manejar la situación de chantaje a su favor y hasta se jacta de su “astucia”.

Al no ser la dueña del local, perteneciente a la Empresa Provincial de Comercio y Gastronomía, la prosperidad personal de Mirta no obedece a su honestidad como asalariada estatal sino al hábil manejo de unos mecanismos de control diseñados por un sistema burocrático que estimula la corrupción porque depende de esta.

“No te digo que no lo sea (chantaje) pero en este país una mano lava la otra. No lo puedo ver como un chantaje porque yo también los uso. Es como un pago por protección, es una inversión (…). A mí siempre se me han dado los negocios, nací para eso y nunca he tenido problemas”, admite Mirta bajo nuestra promesa de no revelar su verdadera identidad: “Por aquí pasan muchos turistas, yo recibo todo tipo de comida, carne de res, camarones, pescado bueno, jamones, quesos, así que te imaginas la lluvia de inspectores, auditores, policías, de todo pasa por aquí y todo el mundo quiere lo suyo (…). Bueno, a cambio me dejan tranquila (…). Te digo, aquí al lado abrieron una paladar que me empezó a hacer la competencia, me robaba todos los clientes, hasta que me cansé, le dije a una inspectora ´desaparécelos´, ´ciérralos´ y eso no duró ni quince días (…), este es mi territorio y hay que contar conmigo”, dice Mirta.

Burocracia contra la corrupción

Aunque Daniel estudió Ingeniería Mecánica y se graduó hace ya unos quince años, actualmente no ejerce su profesión. Lo hizo durante un tiempo pero apenas sobrevivía con el salario estatal que cobraba. Fue un amigo de la universidad quien le habló de un “curso para inspectores” convocado por el gobierno provincial de La Habana hace ya seis años pero, además, le habló de las ventajas económicas que obtendría una vez graduado.

Fue ese mismo amigo a quien debió pagar 100 dólares para la matrícula, más otros 100 dólares que se le fueron en obtener avales del Partido Comunista y de otras instancias del gobierno para poder aplicar al adestramiento. No obstante, valió la pena lo invertido, una cifra que fuera de la isla pareciera ser muy poca pero que en el contexto cubano supone un sacrificio descomunal.

En solo dos años como inspector, Daniel logró aquellas cosas materiales a las que jamás pudo aspirar desde su puesto como ingeniero y todo eso sin apenas salir de su casa.

“Los primeros meses sí, pero después fue sentarme a esperar por lo mío. Yo no tengo que salir de mi casa a nada. Un día salgo, pongo un par de multas a un par de infelices y ya”, cuenta Daniel: “Como inspector tú no atiendes casos en específico, supuestamente trabajas como al azar, pero la realidad es que eso no funciona así (…). Cada inspector tiene sus casos, estos son los casos de mengano, estos son los de fulano, y estos son los míos, si tu tocas (perjudicas) a uno mío, yo toco a uno tuyo, te doy donde más te duele, pero la cosa es que se llega a un acuerdo y todo el mundo sale ganando, todo el mundo tiene necesidades (…). Si alguien no quiere pagar, tiene que cerrar el negocio (…). A veces aunque sea un caso tuyo tienes que cerrarlo, entonces es cuando viene el problema (…). Porque es que el gobierno (se refiere a las autoridades del gobierno local) te pide que cierres tal negocio, porque el tipo les cae mal, porque la mujer de un dirigente está pegándole los tarros con el dueño de una paladar (restaurante no estatal) o porque existe un trato que el tipo no cumplió, por lo que sea, entonces eso se escapa de tus manos (…). Lo que hago yo es que aviso a los míos, les digo si está pasando algo y ellos hacen lo que tienen que hacer”.

En los últimos años pero con raíces en los inicios del régimen comunista, la palabra “inspector” en Cuba se ha convertido para muchos en sinónimo de chantaje y estafa pero, además, de injusticia y oportunismo debido al papel que este desempeña en la extensa y enredada cadena de corrupción que ha mantenido y profundizado la crisis que atraviesa la isla.

Las diversas fórmulas creadas por el aparato de gobierno desde 1959 hasta el presente para luchar contra las ilegalidades, todas basadas en la complejización del aparato burocrático, paradójicamente han servido para ampliar el abanico de contradicciones y esquivar las responsabilidades ante el desastre económico.

Inspectores estatales, una mafia

#Inspectores estatales #una mafia

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almostfairytime · 7 years

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ACT III SCENE I. The wood. TITANIA lying asleep.

ACT III

SCENE I. The wood. TITANIA lying asleep.

Enter QUINCE, SNUG, BOTTOM, FLUTE, SNOUT, and STARVELING

BOTTOM

Are we all met?

QUINCE

Pat, pat; and here's a marvellous convenient place for our rehearsal. This green plot shall be our stage, this hawthorn-brake our tiring-house; and we will do it in action as we will do it before the duke.

BOTTOM

Peter Quince,--

QUINCE

What sayest thou, bully Bottom?

BOTTOM

There are things in this comedy of Pyramus and Thisby that will never please. First, Pyramus must draw a sword to kill himself; which the ladies cannot abide. How answer you that?

SNOUT

By'r lakin, a parlous fear.

STARVELING

I believe we must leave the killing out, when all is done.

BOTTOM

Not a whit: I have a device to make all well. Write me a prologue; and let the prologue seem to say, we will do no harm with our swords, and that Pyramus is not killed indeed; and, for the more better assurance, tell them that I, Pyramus, am not Pyramus, but Bottom the weaver: this will put them out of fear.

QUINCE

Well, we will have such a prologue; and it shall be written in eight and six.

BOTTOM

No, make it two more; let it be written in eight and eight.

SNOUT

Will not the ladies be afeard of the lion?

STARVELING

I fear it, I promise you.

BOTTOM

Masters, you ought to consider with yourselves: to bring in--God shield us!--a lion among ladies, is a most dreadful thing; for there is not a more fearful wild-fowl than your lion living; and we ought to look to 't.

SNOUT

Therefore another prologue must tell he is not a lion.

BOTTOM

Nay, you must name his name, and half his face must be seen through the lion's neck: and he himself must speak through, saying thus, or to the same defect,--'Ladies,'--or 'Fair-ladies--I would wish You,'--or 'I would request you,'--or 'I would entreat you,--not to fear, not to tremble: my life for yours. If you think I come hither as a lion, it were pity of my life: no I am no such thing; I am a man as other men are;' and there indeed let him name his name, and tell them plainly he is Snug the joiner.

QUINCE

Well it shall be so. But there is two hard things; that is, to bring the moonlight into a chamber; for, you know, Pyramus and Thisby meet by moonlight.

SNOUT

Doth the moon shine that night we play our play?

BOTTOM

A calendar, a calendar! look in the almanac; find out moonshine, find out moonshine.

QUINCE

Yes, it doth shine that night.

BOTTOM

Why, then may you leave a casement of the great chamber window, where we play, open, and the moon may shine in at the casement.

QUINCE

Ay; or else one must come in with a bush of thorns and a lanthorn, and say he comes to disfigure, or to present, the person of Moonshine. Then, there is another thing: we must have a wall in the great chamber; for Pyramus and Thisby says the story, did talk through the chink of a wall.

SNOUT

You can never bring in a wall. What say you, Bottom?

BOTTOM

Some man or other must present Wall: and let him have some plaster, or some loam, or some rough-cast about him, to signify wall; and let him hold his fingers thus, and through that cranny shall Pyramus and Thisby whisper.

QUINCE

Enter PUCK behind

PUCK

What hempen home-spuns have we swaggering here, So near the cradle of the fairy queen? What, a play toward! I'll be an auditor; An actor too, perhaps, if I see cause.

QUINCE

Speak, Pyramus. Thisby, stand forth.

BOTTOM

Thisby, the flowers of odious savours sweet,--

QUINCE

Odours, odours.

BOTTOM

Exit

PUCK

Exit

FLUTE

Must I speak now?

QUINCE

Ay, marry, must you; for you must understand he goes but to see a noise that he heard, and is to come again.

FLUTE

Most radiant Pyramus, most lily-white of hue, Of colour like the red rose on triumphant brier, Most brisky juvenal and eke most lovely Jew, As true as truest horse that yet would never tire, I'll meet thee, Pyramus, at Ninny's tomb.

QUINCE

'Ninus' tomb,' man: why, you must not speak that yet; that you answer to Pyramus: you speak all your part at once, cues and all Pyramus enter: your cue is past; it is, 'never tire.'

FLUTE

Re-enter PUCK, and BOTTOM with an ass's head

BOTTOM

If I were fair, Thisby, I were only thine.

QUINCE

Exeunt QUINCE, SNUG, FLUTE, SNOUT, and STARVELING

PUCK

Exit

BOTTOM

Re-enter SNOUT

SNOUT

O Bottom, thou art changed! what do I see on thee?

BOTTOM

Exit SNOUT

Re-enter QUINCE

QUINCE

Exit

BOTTOM

Sings

TITANIA

[Awaking] What angel wakes me from my flowery bed?

BOTTOM

[Sings] The finch, the sparrow and the lark, The plain-song cuckoo gray, Whose note full many a man doth mark, And dares not answer nay;-- for, indeed, who would set his wit to so foolish a bird? who would give a bird the lie, though he cry 'cuckoo' never so?

TITANIA

I pray thee, gentle mortal, sing again: Mine ear is much enamour'd of thy note; So is mine eye enthralled to thy shape; And thy fair virtue's force perforce doth move me On the first view to say, to swear, I love thee.

BOTTOM

Methinks, mistress, you should have little reason for that: and yet, to say the truth, reason and love keep little company together now-a-days; the more the pity that some honest neighbours will not make them friends. Nay, I can gleek upon occasion.

TITANIA

Thou art as wise as thou art beautiful.

BOTTOM

Not so, neither: but if I had wit enough to get out of this wood, I have enough to serve mine own turn.

TITANIA

Enter PEASEBLOSSOM, COBWEB, MOTH, and MUSTARDSEED

PEASEBLOSSOM

Ready.

COBWEB

And I.

MOTH

And I.

MUSTARDSEED

And I.

ALL

Where shall we go?

TITANIA

Be kind and courteous to this gentleman; Hop in his walks and gambol in his eyes; Feed him with apricocks and dewberries, With purple grapes, green figs, and mulberries; The honey-bags steal from the humble-bees, And for night-tapers crop their waxen thighs And light them at the fiery glow-worm's eyes, To have my love to bed and to arise; And pluck the wings from Painted butterflies To fan the moonbeams from his sleeping eyes: Nod to him, elves, and do him courtesies.

PEASEBLOSSOM

Hail, mortal!

COBWEB

Hail!

MOTH

Hail!

MUSTARDSEED

Hail!

BOTTOM

I cry your worship's mercy, heartily: I beseech your worship's name.

COBWEB

Cobweb.

BOTTOM

I shall desire you of more acquaintance, good Master Cobweb: if I cut my finger, I shall make bold with you. Your name, honest gentleman?

PEASEBLOSSOM

Peaseblossom.

BOTTOM

I pray you, commend me to Mistress Squash, your mother, and to Master Peascod, your father. Good Master Peaseblossom, I shall desire you of more acquaintance too. Your name, I beseech you, sir?

MUSTARDSEED

Mustardseed.

BOTTOM

Good Master Mustardseed, I know your patience well: that same cowardly, giant-like ox-beef hath devoured many a gentleman of your house: I promise you your kindred had made my eyes water ere now. I desire your more acquaintance, good Master Mustardseed.

TITANIA

Exeunt

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