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Coast 2 Coast Closeup – Frank Trousdell


Frank Trousdell’s full music career started getting very seriously in 1978 with a Canadian recording rock band out of Guelph called Copperfield. In 1985 Frank joined The Canadian Country Recording star The Danny Thompson Band as keyboard and Rhythm Guitar and second lead vocal. Then in 1990 Frank assisted on keys and second lead vocal, formulating Brantford’s Southern Rock and “Steve Earl Clone Band”, “The Other Kind”.
The Hammer Magazine of Hamilton Ontario covered Frank Trousdell recording session in 1991, at the famous Grant Ave., Studio’s, (owners Daniel Langois and Bob Doidge). Christine Conroy of The Hammer wrote, “ It’s becoming evident to me that I am in the company of some of the greatest Canadian Musicians”. This session was performed by some of the greats such as Wendell Ferguson formerly of The Tommy hunter show, Richard Bell of Levon Helm and The Band, Janis Joplin’s Full Tilt Boogie Band and The Hawks – Ron ....

New York , United States , Donny Baker , Ronnie Hawkins , John Dymond , Levon Helm , Christine Conroy , Skip Prokop , Jeff Burns , Wendell Ferguson , Bob Doidge , Richard Bell , Al Cross , Frank Trousdell , Franklyn Alexander , Jane Siberry , Daniel Langois , World Songwriters Association , International Singer Songwriters Association , Stroke Foundation , American Music Awards Academy , Canadian Country Recording , Danny Thompson Band , Rhythm Guitar , Southern Rock , Earl Clone ,

Bob Blumer's creamy carbonara recipe is influenced by the tricks he's learned from chefs around the world


The Globe and Mail
Published January 20, 2021
Handout
Cookbook author and TV food personality Bob Blumer is a culinary boundary-pusher. He’s made meatloaf cupcakes with mashed potato icing. He’s poached salmon in the dishwasher, and he’s won eight Guinness Book of World Records for a variety of food-related feats, including making the largest bowl of salsa, weighing in at 2,672 pounds.
Through it all, the former host of Food Network’s popular series
Glutton for Punishment and
Surreal Gourmet has made friends around the world, including some of the world’s top chefs, street-food vendors and small-town restaurateurs.
He soaked up everything they’ve taught him, and now he’s poured that knowledge into his seventh cookbook, ....

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