12-1 PM @ Temple Beth-El (70 Orchard Ave, Providence)

Pack a brown bag lunch (kosher, please*) and join us for these exciting presentations!

 

timmons

Tuesday, October 15, 2019

“Why is Acting on Climate Change so Hard? What Can We Do?”

J. Timmons Roberts, Ittleson Professor of Sociology and Environmental Studies at the Institute at Brown for Environment and Society

There are many barriers to adequate action for climate change – from our brains and our institutions to entrenched private interests and political parties and demagogues. In the face of them, it’s easy to be discouraged. But a new youth-led movement is bringing urgency and an approach that focuses on building political power to the issue. How can seniors be part of moving our nation to action on climate change? Dr. Roberts will review the basic science of climate and the advocacy options we have.

J. Timmons Roberts is Ittleson Professor of Sociology and Environmental Studies at the Institute at Brown for Environment and Society. Co-author and editor of fourteen books and edited volumes, and of over eighty articles and book chapters, Timmons’ current research focuses on social drivers of action and inaction on climate change.

rosenberg

Tuesday, October 29, 2019

“ “Fake News” to Real News”

Alan Rosenberg, Executive Editor of the Providence Journal and providencejournal.com

One term we’ve been hearing about for a few years now, is “Fake News.” And who should know as much as there is to know about this, but Alan Rosenberg, executive editor of the Providence Journal and providencejournal.com, Alan will talk about the controversy over “fake news,” and changes in the news business over the last four decades, and what lies ahead.

Alan Rosenberg has been a reporter and editor at the Providence Journal for 41 years, and is currently its executive editor. He attended Northwestern University’s Medill School of Journalism. Among his posts at the Providence Journal, he served as Providence police reporter, City Hall reporter and covered the attempted-murder trials of Newport socialite Claus von Bulow.

 

anja

Tuesday, November 5, 2019

“Cultural Influences on Indian Cuisine and its Medicinal Benefits”

Sanjiv Dhar, Chef and Owner of Kabob and Curry and Rasoi Restaurants - Back by popular demand!

Sanjiv Dhar, chef and owner of the popular Kabob and Curry and Rasoi resturants, will speak about Indian food, offer a cooking demonstration and provide delicious samples of his exquisite food. This is not to be missed!

Born in Calcutta, Chef Sanjiv Dhar received his culinary training in Austria and worked for the Le Meridien and Taj hotel groups before coming to Rhode Island to earn a master’s degree in hospitality from Johnson & Wales University. In 1990, Dhar took over ownership of Kabob and Curry, and later opened Rasoi. Since 1987, his restaurant Kabob and Curry has been awarded many accolades. He is a speaker, chef instructor, author and a cooking show host on television. Chef Dhar was featured on the Rhode Show.

dana

Thursday, November 14, 2019

“The Music of Silent Films” with Piano Demonstration

Dana Gooley, Professor of Music, Brown University

Before films had soundtracks, silent films were normally accompanied by live music on the piano or organ. But how did film accompanists learn their trade? What kinds of music did they employ, and what conventions did they follow for underscoring the film narrative? Professor Gooley discusses the history of silent film accompaniment and demonstrates the practice at the piano, playing along with clips from films by Buster Keaton.

Dana Gooley is a musicologist and Professor of Music at Brown University, where he teaches courses in jazz, music history, improvisation, and European cultural history. He is the author of The Virtuoso Liszt (2004) and Fantasies of Improvisation: Free Playing in Nineteenth Century Music (2018). An improvising pianist, he runs the Sunday evening jam session at Boston’s historic jazz club Wally’s Cafe in Boston.

 

*Please keep in mind the Temple’s kosher dietary restrictions: No pork or shellfish products (fish with fins and scales are permitted); meat and cheese should not be together in a meal.