Category Archives: Podcast

Free John Lennon Educational Tour Bus For Teachers Episode DTV2

The FREE John Lennon Educational Tour Bus is a non-profit mobile
audio and HD video recording and production facility. Must See for
Teachers! Macworld 2010 February 9-13, 2010 San Francisco CA Moscone Center

John Lennon is a fellow Multi-dimensional FreeThinker (aka dyslexic).
His brilliant ideas about peace were popular amongst many, but frown
up by the government in the 1970’s. His legacy from playing in the
world famous “Beatles” to a solo artist, gained him world wide
respect. You can read more about John Lennon here.

I like to cover creative out lets for my Multi-dimensional
FreeThinking colleagues. Creative outlets for me are like therapy for
the soul and excite interest in learning.

As for the bus, if you are a student bring this to your teachers
attention, if you are a teacher it is a FREE –at you’re school–
service! Give the kids a break and go on a field trip in your parking
lot through the most important asset of the future and turn them on
to technology, dyslexic or not.

The Bus provides free hands-on programs to hundreds of high schools,
colleges, Boys and Girls Clubs, music festivals, concerts,
conventions and community organizations. Working together with some
of the biggest names in music, the Lennon Bus encourages students to
play music, write songs, engineer recording sessions and produce
video projects using the latest audio, video, and live sound

The interior is divided into three separate studio environments that
can be opened to create one large studio. The front studio is a
cutting-edge audio and video production room. The rear studio offers
pro-level recording and mixing at the highest possible resolution, as
well as an iso booth for acoustic recordings, and a chromate (green
screen) booth. Powered by Apple computers, the studios feature
traditional musical instruments and the latest Sony HD products and
solutions. Also on-board is a Mackie P.A. system enabling
performances on the side of the Bus.

Request the Bus – Send them your contact information.

Suggestions: Teachers before you get the bus to come to your maybe
you can think of a academic subject students can make a music video
about? Like biology, or History, math. What ever your teaching, have
them teach other students through music. If you come up with
something cool, you can write me and I will post the videos. Of
course you will have to get permission from the parents. I will only
post videos that are ‘educational’ or ‘inspirational’. Especially
when it comes to dyslexia.

Learn More about the bus. [click here]

By Stacy Poulos

Dyslexia TV & FreeThinkers University

Proudly sponsored and designed by

You too can make your own blog at  © 2010

Andrew Dornenburg Dyslexic Chef & Author

FreeThinkers University Honorary Alumni

“You don’t have to be perfect to be great. Team
up with others whose strengths complement your
weaknesses, and vice versa.” -Andrew Dornenburg

At the age of fifteen, Andrew Dornenburg earned
his first paycheck at a local McDonald’s. His
employer, finding him too slow at flipping
burgers and making change at the register,
eventually said, “We don’t know if this job is
for you.” Maybe that was because he was destined
for the realm of four-star restaurants instead.
Andrew makes no claim to knowing what he wanted
to be when he grew up. Not even during his time
cooking at McDonald’s did he realize in the
slightest that he would someday become a chef.
“It just never occurred to me,” Andrew says.
“While I was a good cook at home, I’d never even
considered cooking at a restaurant.”

Instead, he had taken on different jobs
throughout his road to self-discovery, ranging
from mowing lawns and delivering newspapers in
his youth to fighting fires, working in a salmon
fishery in Alaska, and selling shoes for
Neiman-Marcus and Saks Fifth Avenue in his teens
and early 20s. “I had always been very good at
sales, so I had a lot of different sales jobs
growing up,” Andrew recalls. “Sales focused more
on verbal skills, which came naturally to me. My
parents would joke that I could sell ice to

Becoming A Chef
“I always had secret fantasies of writing, but I
never thought they would ever come to fruition,”
Andrew admits. Growing up in the 1960s and ’70s,
his dyslexia went undiagnosed. While he excelled
in social studies and as a leader, he struggled
with penmanship, spelling and math and was
harshly mis-labeled by some as either “unfocused”
or “lazy.” It wasn’t until he was in junior
college that his English professor — who was as
impressed with the creativity of his writing as
she was troubled by his poor spelling —
suggested that he visit the campus learning
center to be tested for dyslexia.
When he moved to Massachusetts, he ? as many
students do ? worked in the restaurant business
to put himself through school. He waited tables,
hosted, and consulted on wine lists, eventually
landing at the celebrated restaurant the East
Coast Grill in Cambridge.
With one foot in college and one in the
restaurant business, at end of a long day he came
to realize that it was the people in the kitchen
who seemed to be having the most fun and that he
felt most drawn there, too. “The cooks were
always excited to be there and to be able to talk
about food,” he recalls. “One day I humbly asked
[James Beard Award-winning co-owner/chef] Chris
Schlesinger about culinary schools, and he told
me, ‘Forget cooking school — I will teach you
everything you need to know.’ So, I took him up
on his offer.”
Andrew never finished college, instead enrolling
in the school of hard knocks ? by starting at the
bottom. From 8:00 am to 4:30 pm, he worked in the
kitchen. In addition to preparing food, he would
do anything else that needed to be done, from
sweeping the floors to washing dishes ?
not-so-glamorous kitchen tasks that were part of
working his way up the culinary ladder. After his
day shift, he would work in the front of the
house until midnight. Despite the long hours, the
hot conditions, and the occasional cuts and burns
that resulted from learning his way around a
kitchen, he fell in love with cooking,
discovering a new passion and beginning his
journey for excellence. Like most dyslexics, he
dove into wanting to know everything about his
job, and began studying the history and origins
of the food he was cooking as well as the lives
and recipes of his culinary idols.
At the time he decided he wanted to become a
chef, attending culinary school wasn’t mandatory,
as it virtually is today. He advises aspiring
chefs to work as a cook both before going to
school as well as during school, so they’re able
to apply what they learn. The most important
quality of a chef? “You have to love food, and
you have to love feeding and nurturing people,”
says Andrew. If you read Karen and Andrew’s book
BECOMING A CHEF: With Recipes and Reflections
from America’s Leading Chefs, you will learn the
paths of how dozens of famous chefs became chefs,
including Rick Bayless, Daniel Boulud, Todd
English, Emeril Lagasse, Charlie Trotter, and
Alice Waters.

Today, Andrew Dornenburg is an award-winning
author and chef. With his wife Karen Page, he has
written bestselling books on the restaurant
profession — which include BECOMING A CHEF,
and THE NEW AMERICAN CHEF. Their work has led
them to be called “the leading experts on the
secrets of success behind America’s top chefs” on and “the brightest young author team
on the culinary scene today” on National Public

The Importance Of General Education
You might think that as a chef or a cook, you
would never have to read another book, do math
calculations, or study history. But in fact it’s
knowledge of the history and origins of food that
can add richness and complexity to whatever
you’re cooking, whether a single dish or an
entire themed menu.
“For example, once a client asked me to design a
menu for a dinner in honor of a colleague of his
who was moving to San Francisco,” Andrew recalls.
“I came up with one that started out with local
oysters from Fisherman’s Wharf, and ended with
chocolate soufflés at Ghirardelli Square, where
the legendary chocolate maker is located, which
was a big hit!”
There are other aspects of education that play a
part in cooking: You have to know about
measurements, because sometimes you have to
multiply or divide a recipe depending on how many
guests you are serving. Andrew runs his own
catering business so he also has to know how much
to charge, based on his costs (including
ingredients and labor), so he can also make a
profit. Being skilled in time management is also
What does science have to do with cooking? As a
chef, it’s crucial to understand how to cook
things that not only taste delicious, but that
also provide healthy sustenance for the body.
Understanding food science brings an awareness of
the dangers of food contamination, and how to
cook and store food to destroy any bacteria.
While it may seem overwhelming at first, once you
understand the basics and develop good habits, it
becomes second nature. You don’t have to be an
expert in math or science to be a chef. Instead,
you can simply focus in on the aspects that apply
directly to cooking. [Andrew recommends Harold
McGee’s book ON FOOD AND COOKING for a
fascinating discussion of kitchen science.]

Making The Grade
You might think that your teachers are tough
graders and that you’ll be glad to get rid of the
pressure of grades once you graduate. However,
there are even tougher “graders” in the world of
professional of cooking, called restaurant
critics ? who can make or break a restaurant.
Andrew sweats bullets when he knows one’s around,
because some restaurants can literally explode
with business after a good review — or be shut
down after a bad one. Because you just never know
when one may show up either announced or
anonymously (as many prefer to work), even at
that last tiring hour of
the day you have to give
it your best when you send out a plate of food.
“In addition, it’s not just the critics who are
‘grading’ you. Every customer who eats your food
is also evaluating it,” Andrew points out. “In
many kitchens, the chef will review the plates
that come back to the dishwasher, to make sure
the guests ate everything. An empty plate is a
good grade.” Listen to a interview with Andrew
and Karen by Ann Devlin about how they prepare
for a food critic. [click]

His Other Love
If discovering one love was not enough, when he
moved to the East Coast he met his other love —
Karen Page. On his first trip to Manhattan, a
friend told him that he had to meet Karen,
calling her “the funnest person in New York
City.” “It was love at first sight,” Andrew
swears. They have been together ever since.

In December 1988 while watching the snow fall
over Rockefeller Center a week before Christmas
in New York City, Andrew asked Karen to marry
him. You can hear in his voice that he truly
loves her, which chokes up a hopeless romantic
like me. Later, asking about some of his favorite
things, I asked him who he most admired in life
and he replied, “Karen…Whenever she is in a
room, I want to sit near her so I can listen to
her. She is always so full of life and so
interesting!” They complement each other well.

Mrs. D’s Chocolate Chip Cookies
I couldn’t help but ask such a famous chef and
writer for a recipe kids would love. They chose a
Chocolate Chip Cookie recipe from one of there
books BECOMING A CHEF – 2nd edition by Andrew
Dornenburg and Karen Page. Interviewing: Marcel
Desaulniers, also a James Beard Award-winning
chef and author of many books about luscious
desserts. If you decide to make this recipe, make
sure your parents help you with this. [click]

It All Comes Together

Andrew never dreamed his life would turn out the
way it did. While he was researching how to deal
with the everyday pressures of being a chef,
Andrew complained to Karen that there were no
books about the chef’s profession. When she
suggested that he write one, he remembers
protesting, “I could never write a book. My
spelling is terrible!” When Karen proposed that
they write it together, he agreed that she might
be on to something.

Dornenburg and Page went on to meet his (and
others’) culinary idols to learn the secrets of
how they had overcome their own obstacles to
achieve success in this demanding field. They
interviewed more than 60 of America’s most famous
chefs — including Rick Bayless, Daniel Boulud,
Todd English, Emeril Lagasse, Charlie Trotter,
and Alice Waters — and shared their insights
into the profession in their first book BECOMING
A CHEF: With Recipes and Reflections from
America’s Leading Chefs. The book struck a chord
with food-obsessed Americans, and was an
immediate hit: Dornenburg and Page were
interviewed by Matt Lauer on NBC’s “Today” show,
and BECOMING A CHEF won the 1996 James Beard Book
Award for Best Writing on Food. Coming out in its
second edition in the fall of 2003, today
BECOMING A CHEF is either required or recommended
reading at virtually all of America’s leading
culinary schools and is celebrating 100,000
copies in print.

Dornenburg and his wife have had an unusually
successful collaboration, going on to pen four
other culinary books, considered to be classics
in the field. On the subject of co-authoring
books, his wife Karen Page only half-jokes, “If
it’s structured and logical, I probably wrote it
— but if it’s creative and makes you laugh,
those are most likely Andrew’s words!” In
addition to writing and cooking, Dornenburg
earned a certificate as a sommelier (wine
steward) and has his own catering company in New
York City which produces creative food and wine
events for two to 200 people for private clients.
Andrew confesses to not being as strong of a
collaborator as a chef as he is as a writer.
“Karen could also be a good cook if I let her,
but I’m probably the only husband in America who
won’t let his wife cook for him,” laughs Andrew,
admitting that it’s partly because of ego, and
partly because he just loves to cook.

FAMILY: Andrew Dornenburg is a third-generation
native Californian, born in the East Bay area
city of Concord. His mother was a teacher, and
his father an engineer at PG&E. He and his
brother and sister attended the same schools, so
they were able to help him when homework time
came around. Andrew was a Boy Scout, and enjoyed
outdoor activities, especially bicycling. While
he is the only one in his family who pursued a
culinary career (as his sister became a
beautician, and his brother is a millwright with
a rigging company), his family shares his love
for food. Andrew left San Francisco in his
mid-twenties for Boston and has since moved to
New York City — where he considers himself a New
Yorker but still roots for the 49ers!

FAVORITE THINGS: His favorite movie as a child
was “The Adventures of Robin Hood,” with Errol
Flynn. Today, he loves TV’s “The West Wing.” “I
have a lifelong love of politics, and was the
only teenager I knew who kept up with current
events and politics by reading the San Francisco
Chronicle every day.” He says he doesn’t have a
favorite food, because it changes every day.
“There is so much great food out there,
especially in New York City which has different
ethnic foods on every corner.”

PEOPLE: When asked who he most admires, he
mentions his wife without a moment’s hesitation.
“But I’m lucky,” he adds, “in that you can find
something to admire about all my friends.” When
it comes to chefs, “There are too many to name,”
he says, “but I am inspired by many of the people
we have interviewed. It is always inspiring to be
around people of their intelligence and passion.
The level of excellence they work and live by
raises the bar for me.” Outside of cooking, a few
people who come to mind include Los Angeles Chief
of Police William Bratton, whom he describes as
“a warm and caring person who really wants to
make the world a better place.” Another is
bestselling author Tony Schwartz. “It’s not just
Tony’s writing I admire; he’s also a great
person,” says Andrew. “You can get a sense of him
in two of my favorite of his numerous books: THE

HOBBIES: To challenge himself and to stay in
shape given the amount of eating his work
demands, he enjoys running. An avid runner of
multiple marathons (of 26.2 miles), including the
2002 Chicago Marathon (which he ran in an
impressive 3 hours and 23 minutes), Dornenburg
says his dyslexia still makes it difficult for
him to program his sports watch. He and his wife
are also active in supporting a number of
non-profit organizations, such as The Acting
Company and Jody Oberfelder Dance Projects, to
name a couple.

TASTES: When it comes to the arts, his tastes are
varied. He and Karen have many artist friends in
New York, including painters, photographers and
potters, and their apartment is filled with their
friends’ work. Musically, his tastes reflect what
he grew up with, as there was different music
playing in every room of his house: “My mother
would listen to the Metropolitan Opera live on
the radio on Sundays, while my father listened to
big band or other ‘parent-type’ music, while my
brother and sister listened to rock ‘n roll.” As
a result, “I can hum along to almost everything,”
Andrew laughs, “from Crosby Stills Nash & Young,
to Glenn Miller, to ‘The Barber of Seville.'”

CHALLENGES: Andrew still
gets nervous when he has
to write long notes by hand because he knows that
his writing is sometimes hard to read, and that
he simply does not spell well. However, this has
not stopped him from striving for greatness. When
it comes to baking, which demands the greatest
knowledge of math and measurements, he is simply
more careful and always makes sure that he
double-checks his work. “These things are
doable,” he insists. “You can learn to master
your profession ? it’s all a matter of finding
the right niche for you.”

Andrew possesses the many qualities common to
dyslexia: passion, creativity, curiosity,
multi-dimensional free thinking and innovation.
It is these very qualities that have contributed
to his excellence as a chef and his books, but
also makes him learn differently. Different is
good. “As I tell other dyslexics, it’s important
to remember that you don’t have to be perfect to
be great,” says Andrew. “Just get other people on
your team whose strengths complement your
weaknesses, and vice versa.”

For more information about Andrew Dornenburg, visit his Web site:
Images and excepts are here with the kind
permission and are copyright Andrew Dornenburg

By Stacy Poulos

Dyslexia TV & FreeThinkers University

Proudly sponsored and designed by

What Public Education has to offer Learning Disabled Students. Or Different Learning Students Episode: DTV1

Episode: DTV-1

What Public Education has to offer Learning Disabled Students. Or
Different Learning Students

(You may want to com back in a few days until we figure out how to
fix the audio quality. In the mean time Subscribe to our broadcast)

What Public Education has to offer Learning Disabled Students. Or
Different Learning Students. Educators talk about the different
phases of a Learning Disabled student’s life in school. From
elementary school, to college and Job placement. Hosted by Stacy
Poulos Dyslexia TV and FreeThinkers University, with Guest Speakers;
Tommy Roose, Resource Specialist, Gladis Whitesner, Work Experience
Specialist Chabot College and Jerry Egusa, Learning Disabled
Specialist Chabot College. The 30 Minute segment was aired in 1991 on
KABL & Chabot College KCRH.

In this episode you will learn about: Visual Disabilities, Visual
Motor Disabilities, Visual Memory Disabilities,

Auditory Disabilities, and Auditory Processing Disabilities.

Also about A Special Ed Assessment Team.

Other questions will be answered such as:

Do students get out of the resource program?

What observations red flag a student with a learning disability?

What can a parent hope to achieve and expect when going through the
LD programs?

What kind accommodations are there for LD Students?

High school work experience assistance with the Department of
Rehabilitation. And What do they do?

On a College level, what does a adult do if they think they have a
problem with learning? As well as tools and resources for Visually
Handicapped, talking computers.

How do resource specialist Illustrate regular teachers the depth what
a LD student is to teachers. Add other resources. Like, RFB Recording
For the blind and Dyslexic, etc.

Help pay for this podcast simply by doing your searches here, or
exploring the google adds. Thank you for your support

By Stacy Poulos

Dyslexia TV & FreeThinkers University

Proudly sponsored and designed by

You too can make your own blog at  © 2010