Shirley McMarlin | Tribune-Review
Detail from the Richard Misrach photograph, “Effigy #2, near Jacumba, California,” included in “Border Cantos | Sonic Border” at The Westmoreland Museum of American Art.
Shirley McMarlin | Tribune-Review
A tattered flag used to mark a water station along the U.S. southern border is part of “Border Cantos | Sonic Border” at the Westmoreland Museum of American Art.
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Richard Misrach, a photographer based in the Bay Area of California, has been capturing images along the southern U.S. border for about 50 years.
Innovation Institute
Posted on
If ever there was a time to celebrate the power of innovation, it is in the wake of the wave of innovation unleashed by the SARS CoV-2 pandemic.
At the University of Pittsburgh, taking on the world’s biggest challenges is in our DNA, and our faculty, students and staff rose to the occasion to develop innovative solutions to directly confront Covid-19. They also persevered to keep progressing on the commercial translation of their pre-pandemic discoveries.
The University of Pittsburgh Office of Innovation and Entrepreneurship presented its Celebration of Innovation on April 22, 2021, on YouTube.
The Celebration of Innovation recognizes the accomplishments of Pitt innovators who have achieved important milestones for the commercialization of their work to make an impact on the world and on people’s lives. These include being issued a patent, or having their technology or creation licensed or copyrighted, including the formation of
Kitchen uses food to change lives all throughout community
PITTSBURGH, Pennsylvania (KDKA) In the heart of Hazelwood, the rhythm of progress and aroma of promise attracts a special team of budding professionals.
“This is CKP. That’s what we call the abbreviated version. Community Kitchen Pittsburgh,” said chef trainer Garland Richie.
Richie showed KDKA’s Kym Gable around the kitchen. Community Kitchen is a non-profit organization powered by food and fueled by a passion to pay it forward.
Enrollment in the four-week culinary program is free to students who are accepted, many of whom face barriers to employment and challenges at home. The kitchen provides training and stability.
Finding a Fish Fry in the Pittsburgh Area is Easier than Ever
Digging into a delicious fried (or baked) fish dinner with a wide variety of sides is just a click away.
February 15, 2021
PHOTOS COURTESY COMMUNITY KITCHEN PITTSBURGH
The season of Lent begins on Ash Wednesday, Feb. 17. Lent is a 40-day season of reflection and preparation before the celebration of Easter. It is also the season of fish fries when tons of battered fish and side dishes are produced in the kitchens of churches, fire halls and restaurants.
The pandemic shut down most fish fries last year but many are returning this year, operating solely as take-out operations.
Jian’s Kitchen
Pittsburgh’s newest Chinese restaurant, Jian’s Kitchen, is located in the subterranean Squirrel Hill space formerly occupied by Northeastern Kitchen.
There’s a lot to celebrate with this opening, and foremost is the depth of its menu. You Shan Pei, the former head chef of Northeastern Kitchen, remains on staff, and he’s joined by Michael Chew, a Taiwanese chef with 40 years of experience; Chew first cooked in Pittsburgh 30 years ago when he was the chef of Chef Chow in Fox Chapel.
Rather than focus solely on the lesser-known (though utterly delicious) cuisine of Heilongjiang province, as was the case at Northeastern Kitchen, the two chefs are collaborating on a pan-Chinese menu. Those dishes go beyond the typical Chinese restaurant menu to celebrate the nation’s culinary intricacies, and they’re also exploring the depths of regional cuisine.