Word: hams
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...first word to the outside world came from Armero's mayor, Ramón Antonio Rodríguez, 34. A ham operator, he was on the radio to a fellow ham in Ibagué, 60 miles to the south, when Nevado del Ruiz erupted, scattering rock and ashes across the Lagunilla Canyon. The mayor was calmly describing the event when suddenly he shouted, "Wait a minute. I think the town is getting flooded." Those words were his last...
...immigrants. Within hours after news of the disaster reached the city, the local Colombian consul general, Roberto García Archila, was swamped with aid offers. Less than 24 hours after the eruption, an Avianca Boeing 727 left Miami International Airport laden with privately donated medical supplies. Meanwhile, Spanish-speaking ham-radio operators in Miami were relaying messages from Colombia to the Florida consulate, where hundreds of anxious Colombians kept a vigil, hoping for news of relatives and other loved ones in the danger zone...
...said he had come to see how that "sometimes hidden fact" shapes everything from career paths to the standards used to evaluate faculty and student performance. He even called for a rethinking of the assumptions that set that up. Whether he follows through is another question, but in his ham-handed way, Summers reminded everyone that we still have a work culture in America that ignores the real-life needs of all its workers to juggle careers and family...
...DIED. DICK WEBER, 75, skinny, onetime postal worker who became bowling's biggest star at the height of its popularity in the 1960s; at his home in Florissant, Missouri. Unfailingly polite but a self-described "ham," the Hall of Famer helped found the Professional Bowlers Association (PBA) in 1958 and won 10 of the first 23 PBA tournaments, 26 tour events and six seniors titles. His promotional efforts for the sport included bowling on a Miami beach and aiming for ketchup bottles and lava lamps on David Letterman's late-night TV show...
Emmanuel Stroobant, chef of Singaporean popular restaurant Saint Pierre, serves a signature wok-fried foie gras with tetaki of Japanese squid, julienne of Parma ham with warm yogurt jelly and black peppercorn reduction. But ask him if he is a fusion chef, and he balks. "I guess I am," he says, "but I don't like the word fusion...