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Chung also produces and advises for Bowery Hills Entertainment, where she’s produced IFC’s “The Damned,” starring Peter Facinelli and Sophia Myles, and “Passion Play,” starring Mickey Rourke and Bill Murray.
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Theresa May stated today that she would reject a Scottish demand for a second independence referendum next year and called for the United Kingdom's focus to be on Brexit negotiations, per the BBC.
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The PM's refrain: "Now is not the time."
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Scotland can still move to hold a referendum, but without the support of the government in Westminster, it would lack any legal force.
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MILWAUKEE – Jury selection has begun in the trial of a former Milwaukee police officer whose fatal shooting of a black man last year ignited rioting in the city.
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Dominique Heaggan-Brown is charged with first-degree reckless homicide in the death of 23-year-old Sylville Smith. Heaggan-Brown is also black. He was fired two months after the shooting, when he was charged in an unrelated sexual assault case.
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Attorneys began the process of narrowing down the number of potential jurors Monday afternoon.
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The trial will give the public a first look at police bodycam video of the moments after Heaggan-Brown and his partner pulled over a car on Aug. 13, 2016. The video may help jurors decide whether Heaggan-Brown had reason to fear for his life when he fired his weapon.
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The Ghost River crew spent Thursday and Friday canning its popular Grindhouse Cream Ale.
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Brewer Tyler Nelson told me all about it, showed me his sweet new shirt, and said "sessionable" (even though he hates that word).
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Shipt, an app-based grocery delivery service will launch in Memphis June 1st.
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Shipt will deliver from Krogers initially and hopes to add other stores later. Subscription to the service is $99 a year, with free delivery of orders over $35.
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Right now, they are offering a special $49 membership deal for those who sign up before June 1st.
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Shipt is a Birmingham, Al, based company currently in 40-plus cities. Julie Coop, a rep with Shipt says the company is always looking to expand. They determine which cities would make a good fit through member feedback. She says the Shipt customer is "time-starved," busy.
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Shipt was originally supposed to launch in Memphis last winter, but, according to Coop, the timing, between Thanksgiving and Christmas, was bad. But she says, the company made a commitment to Memphis.
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Coop says the key to Shipt's success is its shoppers. Shoppers must be food-savvy and have the availability. Deliveries are done within an hour of ordering.
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Customers select what they want through the app and can leave specific instructions as far as brands or if they want green bananas. They then schedule a time for delivery. A shopper can let customers know if a product is out or ask for more information through the app. The shoppers' training and the use of UPC scanners leaves little room for error, says Coop.
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Shipt will deliver throughout the city, reaching some 400,000 potential households. And one final think to note, Shipt cannot deliver beer or wine or prescriptions or tobacco. Coop says Tennessee law doesn't allow it.
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Another Barbecue Fest is the books, folks.
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Big Bob Gibson's took home the World Championship prize for a record fifth time.
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Bluefin recently added a new Korean menu, and the owner Mr. Woo invited us to check it out.
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We sampled the vegetable dolsot bibimbop ... This dish was stacked with veggies and tofu and served with a hot sauce. The broccoli was nothing less than perfect.
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Bluefin also serves beef and chicken bibimbop and dolsot bibimbop (dolsot refers to the stone pot).
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Go try it yourselves and let me know what you think!
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Zach Nicholson and Sarah Pardee, owners of the pop-up ramen restaurant Lucky Cat, announced today that they are opening a permanent restaurant in the Crosstown Concourse building.
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But, first, Lucky Cat will open another pop-up in corner space at Cafe 1912, which served briefly as a wine and tapas bar. The pop-up is set to open on June 2nd.
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Nicholson and Pardee, who are married, are both trained chefs with experience in high-end dining. Nicholson worked for Erling Jensen. It was move to Austin that opened their eyes to ramen.
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Nicholson says he's eaten in the best restaurants around the country, but the really good ramen he was eating in Austin was like a brand new cuisine. And it was affordable.
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The pair eventually returned to Memphis (Nicholson is from here). Pardee designed the menu for the Hollywood Feed bakery, Nicholson worked for Catherine & Mary's.
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They wanted to work for themselves, though, and a food truck seemed viable financially. Before they could get a loan, however, they were told to do some pop-ups first to test the concept. The first was in December 2016, and it's been gangbusters since.
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The success can be credited to those tasty ramen bowls that range from traditional to creative — Tan Tan, Miso Pork, Yuzu Veggie. Nicholson says he sometimes goes Southern with a bowl featuring collard greens and bacon or with the Memphis BBQ Pork steam bun.
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The pop-up restaurant will offer five to six bowls (3 or 4 pork, 1 or 2 veggie, and a rotating chicken bowl), plus a vegetarian bun and a pork bun. The space seats about 50 and will have at-counter ordering. The decor will have an Asian look and dim lighting.
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The pop-up will be open for dinner Thursday through Sunday.
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Nicholson says the Crosstown restaurant will be more polished, refined. It will be located at the front of the building near the Cleveland entrance. They hope to have it open in about 8 months.
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Nicholson considers Erling Jensen as sort of a father figure. It was Jenseon who hooked him up with Glenn Hays of Cafe 1912. Jensen thinks of Glenn as his own father figure.
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As for what Jensen thinks of the ramen, Nicholson says he loves it and has given Lucky Cat his blessing.
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The folks behind Mama Gaia, the all-organic, vegetarian restaurant in Crosstown Concourse, announced today that they are opening a second location in Ballet Memphis' new headquarters in Overton Square.
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Diners at the new location can expect the same menu, though more compact. And, the Ballet Memphis location will offer organic wine and local beers, perhaps some cocktails as well.
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The new Mama Gaia will be open concurrently with Ballet Memphis' new headquarters, sometime in August.
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Visitors will have something extra to look forward to when they visit Ballet Memphis’ new purpose-built headquarters scheduled to open this summer in Overton Square: Mama Gaia, a Memphis-based, fast-casual organic vegetarian restaurant, will operate the cafe inside.
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This will be the second location in Memphis for Mama Gaia. Mama Gaia at Ballet Memphis will offer a select food menu each day (including breakfast items) as well as coffee drinks, wine and beer. The cafe is open to the general public.
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“Part of my vision and mission for this new building always has been to provide creative and imaginative experiences for everyone in the community. By bringing more people to Ballet Memphis, we are providing not only the experience of our art form but also the opportunity to spend time together and to encourage exploration, whether it is watching the professional company rehearse, taking a child to ballet class, or attending one of our special creative events or movement classes,” Dorothy Gunther Pugh, CEO/Founding Artistic Director, said. “It was always an important part of this vision to have a food and beverage offering; to have the right partner was critical.
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Created and owned by Philipp and Cru Peri von Holtzendorff-Fehling, Mama Gaia opened its first location in the Crosstown Concourse in March 2017. The inspiration to launch Mama Gaia came after Cru was diagnosed with Lyme disease. After she self-prescribed changes to an all-organic and plant-based diet as part of her treatment, Cru noticed a remarkable difference in her health. The couple wanted to provide delicious fast-casual options for the marketplace.
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Do you think the folks at Tom's Tiny Kitchen will pay for my therapy?
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The peddlers of some excellent pimento cheese recently expanded with a new line of cheese dip: Classic White, chipotle bacon, and Not So Spicy Thai. I'm into it. A bit too into it.
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So why has Tom's Tiny Kitchen expanded now?
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"We're late," says Tom Flournoy, the Tom of Tom's Tiny Kitchen.
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Flournoy says they're always thinking of new products, and when it came to the cheese dip, they thought it was pretty much a no-brainer.
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"We thought there was a need for innovative cheese dips," he says.
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What they hadn't considered was how long it would take to perfect the dip. Jill, Tom's wife, was in charge of creating the dip. It took a month or so.
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"We wanted a dip that tasted good," Flournoy says. "We came up with three."
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Each dip starts with the same cheese base, and the flavors are added in. One thing Flournoy says they wanted was heat (such as in the chipotle bacon).
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The dips, like the pimento cheese, are carried by Kroger's Delta division, which translates into about 120 stores. Kroger will donate 15 cents for every tub sold of the dip to area food banks through May 16th.
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The dips are also sold at locally owned grocery stores, SuperLo, Miss Cordelia's, and High Point.
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Flournoy says they're pretty pleased with how the dips came out. "Taste is the single most important thing to us," he says.
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The new logo for the Front Porch, a pop-up restaurant coming to Beale Street Landing.
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The Riverfront Bar & Grill, the restaurant at Beale Street Landing, will be transformed next month into The Front Porch, a new, pop-up concept from the owners of The Majestic Grille.
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Deni and Patrick Reilly, owners of the Majestic, announced the five-month agreement with the Riverfront Development Corp. (RDC) during a meeting Monday morning. The restaurant will be completely rebranded, with brand-new menu and beverage choices, and new seating options, which will include a row of red rocking chairs that face the Mississippi River.
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The Front Porch will be open for lunch and dinner during the weekdays and for brunch during the weekends. The restaurant may also feature grab-and-go options. Permanent hours for the spot have not yet been set.
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Many details remain unknown so far, including the final menu, days of operation, and more. The Reillys will have about a month to hire staff, complete a marketing plan, and ready the space to their liking. Patrick Reilly explained that the pop-up concept is working with what you have and that the pair were not yet planning to make “any huge investment” at Beale Street Landing just yet.
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The answer to many of the details, Patrick Reilly said, would come as The Front Porch got off the ground.
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“It’s all a matter of economics,” Reilly said. “We’ll know pretty quick what works. We feel pretty confident in the research that we’ve done. We think that there’s a market for business lunch Monday through Friday.
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Many RDC members wondered about parking, physically getting customers to the space. RDC president Benny Lendermon said the reserved parking area next to Beale Street Landing contains 52 spaces and that parking there is now complimentary for restaurant guests. Also, the Reillys said they are considering using golf carts as a tram to take guests from Peabody Place to Beale Street Landing.
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The bar inside the current Riverfront Bar & Grill.
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Jen Andrews, RDC board member and executive director at Shelby Farms Park, asked the pair what happens after the five-month pop-up agreement is over.
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Patrick Reilly joked that “if the biggest problem we have is that we’re a roaring success, I’ll take that any day.” But, he said that that decision, too, comes back to economics.
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The Reillys said they are also working with Memphis-based Victory Bicycle Studio to possibly create a bike station on the Riverside Drive side of the restaurant. There, visitors could get their bikes ready for a ride along the riverfront, Downtown, or to Big River Crossing, and come back after their rides for food and drink.
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The Reillys are working on a marketing plan with Red Deluxe, which designed The Front Porch logo, on a website and social media elements, all which will launch in a few weeks.
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Chef Josh Steiner prepares his savory blueberry flan. from Michael Donahue on Vimeo.
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I recently tried chef Josh Steiner’s savory blueberry goat cheese flan at his restaurant, Strano! Sicilian Kitchen & Bar.
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It’s by far one of the best things I’ve eaten - ever. I’m a sweet-and-savory guy, so this is right up my alley.
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There’s a good story about this dish, which doubles as an appetizer and a dessert and, beginning Friday May 5, it will be featured as a special at the restaurant. It’s a Chaine de Rotisseur winner.
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I know about Chaine de Rotisseur because a photo picturing the late Justine Smith receiving an award from the food and wine organization is included in Janet Stuart Smith’s book, “Justine’s: Memories and Recipes,” about the legendary Memphis restaurant owned by Justine, Janet’s mother. The white tablecloth restaurant, which was the place to go for fine dining back in the day, closed in the mid 1990s.
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The photo shows Justine being knighted with a sword at a Chaine des Rotisseurs ceremony in 1950.
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So, I was impressed when Steiner told me he won a bronze medal in the Conference de la Chaines De Rotisseures Jeunes Commis Rotisseur (Young Chefs Competition) at the International Culinary Institute of Myrtle Beach (Florida).
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Ingredients in his basket included goat cheese, blackberries, cream, flour and fish products. Steiner concocted a dinner that included charred flounder with pickled shrimp and burnt citrus and stuffed quail with pancetta black lintels.
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Steiner showed me how to make this flan. In one bowl he mixed up goat cheese, fresh blueberries, egg yolks, heavy cream and sugar. He added a savory seasoning mixture that includes salt, pepper, granulated garlic, dried basil and dried parsley.
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What’s even more impressive about this story is Steiner prepared his dinner after his plane landed - after five flight cancellations trying to get from Memphis to Myrtle Beach - at 3 a.m. The competition was at 7 a.m. “I didn’t have time to get nervous,” he said.
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No sword was handy in Steiner’s kitchen, but I felt like knighting him on the shoulder with a Ginsu.
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The Flyer's 3rd Margarita Festival, presented by Don Julio Tequila, is set for June 17th in Overton Park!!!
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There will be live music. There will be food trucks. There will be games.
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Ticket buyers get 15 samples from area restaurants competing for the coveted Golden Sombrero. (Blue Monkey claimed the prize the first year, Babalu the second.) The voting is via text.
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Early bird tickets ($25) are going fast. You can get 'em here.
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• Have you heard? Old Dominick opened for tours and tastings on Monday, and bottles of Memphis Vodka, Honeybell Vodka, and Memphis Toddy are available in the gift shop. Expect Old Dominick products in stores and restaurants and bars in about a week.
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• City Silo + Pantry has beer and wine. The menu includes a vegan wine and a gluten-reduced beer.
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Blaze 3D Studio enables you to create stunning photorealistic 3D and deploy to the Web without a plug-in. Integrate interactive 3D with Macromedia Flash presentations and control from ActionScript. Import 3D from popular packages such as Maya, 3D Studio Max, and LightWave. Version 1.5.0.225 may include unspecified updates, enhancements, or bug fixes.
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Should you read a book before you attack it?
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It is perhaps not surprising that Ruth Wisse, the Martin Peretz Professor of Yiddish literature at Harvard, has written a piece in the Wall Street Journal defending — you guessed it — Martin Peretz. She is entitled to her views about her benefactor, of course, but her piece also contains a blatant misrepresentation of my own work, one that she has made before. Indeed, her statement is so at odds with what John Mearsheimer and I actually wrote that it makes me think that Ms. Wisse did not bother to read our book before passing judgment on it.
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The first at Harvard to exploit the Peretz case was Stephen Walt of the Kennedy School of Government, who co-authored a book, "The Israel Lobby," which argues that a conspiracy skews American policy in the Middle East in favor of Israel" (emphasis added).
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Page 5: "[The Israel lobby] is not a single, unified movement with a central leadership, and it is certainly not a cabal or conspiracy that ‘controls’ U.S. foreign policy."
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Page 13: "The Israel lobby is not a cabal or conspiracy or anything of the sort. It is engaged in good old-fashioned interest group politics, which is as American as apple pie."
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Pages 112-13: "The lobby is not a single, unified movement with a central leadership. . .and the individuals and groups that make up this broad coalition sometimes disagree on specific policy issues. Nor is it some kind of cabal or conspiracy. . . .It would clearly be wrong to think of the lobby as a single-minded monolith, much less portray it as a cabal or conspiracy…"
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Page 131: (regarding the neoconservatives): "What may seem to some like a shadowy conspiracy (or even a ‘right-wing cabal’) is anything but. On the contrary, the various think tanks, committees, foundations, and publications that have nurtured the neoconservative movement operate much as other policy networks do. Far from shunning publicity or engaging in hidden plots, these groups actively court publicity for the explicit purpose of shaping public and elite opinion and thereby moving U.S. foreign policy in the directions they favor."
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Page 150: "The Israel lobby is the antithesis of a cabal or conspiracy; it operates out in the open and proudly advertises its own clout."
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In short, Wisse has accused us of saying the exact opposite of what we actually wrote, even though we said it numerous times and in several different ways. I might add that my co-author and I reiterated these points in virtually every public presentation that we have made about our book, and nowhere have we even hinted that the lobby is a conspiracy or a cabal, simply because it is not.
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Given the obvious contradiction between what Wisse says we wrote and what we actually wrote, one wonders what is going on here. It seems to me that there are two possibilities. She either has not read the book and does not know what we wrote, or she has in fact read the book but has deliberately chosen to misrepresent its contents.
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I don’t know which of these explanations is correct, but neither reflects well on Ms. Wisse’s scholarly integrity. She is obviously welcome to disagree with our arguments, but she is not entitled to make up her own facts.
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After a long and very successful run, TNT has decided to end Rizzoli & Isles so there’s no danger of the series being cancelled. How will the ratings be in the final season? Should there be an eighth season or is the timing right to end the series? Stay tuned.
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Rizzoli & Isles revolves around the unlikely but highly effective partnership of police detective Jane Rizzoli (Angie Harmon) and medical examiner Doctor Maura Isles (Sasha Alexander). Lorraine Bracco, Jordan Bridges, Bruce McGill, Adam Sinclair, and Idara Victor co-star.
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For comparisons: The sixth season of Rizzoli & Isles averaged a 0.61 rating in the 18-49 demographic with 3.79 million viewers.
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