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#Fred Davis
vesora · 3 months
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if there's just one thing going on here, is there any way you cannot be it?
if there's one thing going on, then you HAVE to be it by default because one means one.
1 = 1. there is just one thing going on.
-- fred davis
do you realise how futile it is to seek that which you already are?
oneness is having the oneness experience. even if oneness thinks it's not having the oneness experience, it still is because oneness is all there is. there is nothing else outside of this. this is it.
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goddessxeffect · 3 months
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What is looking is what is being looked for
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Oneness.
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brokehorrorfan · 1 month
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Blue Velvet will be released on 4K Ultra HD + Blu-ray on June 25 via The Criterion Collection. Fred Davis designed the cover art for the 1986 neo-noir mystery thriller.
David Lynch (Twin Peaks, Eraserhead) writes and directs. Kyle MacLachlan, Isabella Rossellini, Dennis Hopper, Laura Dern, Hope Lange, George Dickerson, and Dean Stockwell star.
Blue Velvet has been digitally restored in 4K with Dolby Vision HDR, supervised by Lynch, with DTS-HD Master Audio 5.1 sound and the original 2.0 audio. Special features are listed below.
Special features:
The Lost Footage - 53 minutes of deleted scenes and alternate takes assembled by David Lynch
Blue Velvet Revisited - 2016 86-minute making-of documentary by Peter Braatz
Mysteries of Love - 2002 70-minute making-of documentary
It’s a Strange World: The Filming of Blue Velvet - 2019 featurette with crew interviews and shooting location visits
Interview with composer Angelo Badalament
David Lynch reading from Room to Dream, the 2018 book he co-authored with Kristine McKenna
Booklet with experts from Room to Dream by Kristine McKenna
Home from college, Jeffrey Beaumont (Kyle MacLachlan) makes an unsettling discovery: a severed human ear, lying in a field. In the mystery that follows, by turns terrifying and darkly funny, writer-director David Lynch burrows deep beneath the picturesque surfaces of small-town life. Driven to investigate, Jeffrey finds himself drawing closer to his fellow amateur sleuth, Sandy Williams (Laura Dern), as well as their person of interest, lounge singer Dorothy Vallens (Isabella Rossellini)—and facing the fury of Frank Booth (Dennis Hopper), a psychopath who will stop at nothing to keep Dorothy in his grasp.
Pre-order Blue Velvet.
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formlines · 11 months
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Halibut Pendant 
Fred Davis
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oldshowbiz · 3 months
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First Night at the O'Keefe Center (1960) with host Fred Davis.
CBC presented this special event - the launch of Robert Goulet in Camelot - and the opening of the massive O'Keefe Center.
Before he was a world famous singer, Robert Goulet was a star on 1950s Canadian television. Camelot was his big break, his claim to fame, and CBC made a big deal about it with this special presentation.
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sicariav · 2 years
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     I’d kiss you Fred but you’re fictional.
     Winter Soldier (2012)
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wutbju · 3 months
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This is another big one. Buckle in.
"A dish fit for the gods," is a Shakespearean saying from "Julius Caesar." The phrase might be applied also to a meal served at the Dixon-McKenzie dining common at Bob Jones University, as many of the students faculty members would readily attest. The food is not only delicious and nutritious, but students are allowed to go back for thirds and fourths if they wish.
BJU's dining common is one of the largest and most unique buildings of its kind in the world. Located near Wade Hampton Blvd., it covers more than an acre and a half. As one approaches the main entrance, he is attracted at once to the long, clean lines of the yellow brick structure which lend to it an aura of simplicity in spite of its great size.
The term most often used to describe the Varsity Room, where the students eat, is "football field." The inside length of the room is 298 feet and the width is 85 feet. Nine huge box beams span the width of the room 24 feet above floor level, carrying in them the lighting, heating, and air conditioning equipment, and making supporting columns unnecessary. The ceiling is 30 feet above the floor.
At each end of the dining area, on a second floor level, is a curved balcony stretching from one side wall to the other. From a vantage point on either of the balconies one can best appreciate the immensity and unusual decor of the Varsity Room.
When new salesmen call to see Fred Davis, the food service director, about using their products, they often think the school is smaller than it is. He takes them to the Varsity Room, and they quickly lose their illusions. Standing in awe and gaping at its immense size, they invariably ask, "Who supports this university? Where do you get your money?"
That’s so odd.
Adjacent to, but entirely separate from the Varsity Room, is the Family Room. Here, each faculty and staff family with children under college age has a table of its own. A white asbestos tile floor is more resistant to food spilled by the sand-box set than is a carpet; and a low, acoustic ceiling helps to deaden the sound of "crying over spilt milk.”
Asbestos in the Family Room! What could go wrong?
With a full seating capacity of over 650, the Family Room is the second largest of the four dining areas under this roof. Two smaller dining rooms are located on a second floor at either end of the north balcony of the Varsity Room, each one having its own well-equipped serving kitchen.
The new dining common has been in use for two years. Mr. Davis says enthusiastically, "This building has the best equipment available; and everything is strategically located to give us the utmost in efficiency. Every item is located just where we need it."
Occasionally a new student worker coming in to start work at the dining common says confidently to Mr. Davis. "I worked on a dishwasher in high school." Then Mr. Davis takes him to see the 22-foot-long dishwashing machine. He takes one look, gulps, then gasps, "Wow, but nothing like this!"
Yes, the exploited Labor is amazed at the big machine.
Beyond the serving and dishwashing alcoves is one of the finest university kitchens in the United States. There is a long row of steam-jacketed cooking kettles and four triple deck steam pressure cookers. In another row are two ranges, six deep fat fryers, two ovens, and a sink-counter where special diets are prepared, a preheater and sterilizer for beverage dispensers, and two steam-jacketed coffee urns. Flanking this area on either side are four banks of triple-deck roasting or baking ovens.
The bakery department has a large rotary oven which stands directly on the floor and disappears into the ceiling. It is 12 feet wide, 12 deep, 12 high, and weighs 22,000 pounds. While this oven is used mainly for roasting meats -- it can roast 5,000 pounds of meat at one time -- it may be used to bake bread, pies, and pastries. There are also three double-deck convection ovens.
Walk-in refrigerators, coolers and freezers are located in the kitchen. One room contains a huge ice machine producing 4-500 pounds of flake ice a day.
The reason all this SIZE is important for BJU is because they want all the people to sit together at the same time and eat the same food.
If all these huge and complex pieces of equipment that can be seen in this kitchen almost defy imagination, the astronomical amounts of food which they must handle most certainly does -- for it takes a lot of food to feed 3,500 people at every meal. For one meal, for instance, it might take 2,200 pounds of roast beef; 1,700 pounds or potatoes; 640 pounds of frozen peas; 8,000 hot rolls; 250 gallons of iced tea, and 250 gallons of ice cream.
Each day the dining common uses 200 gallons of milk; 130 gallons of coffee; 500 to 600 pounds of flour; and between 90 and 211 loaves of bread. Most of the food is purchased through Greenville merchants.
Remember that roast beef?
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The biggest feast of the year is at Thanksgiving, when the dining common is a bustle of activity. Hundreds of out-of-town guests come in for the long holiday weekend. Former students and prospective students pile in to the university dormitories and motels in Greenville. They all look forward to the big Thanksgiving dinner, and with good reason.
“Look forward” is a little strong.
The staff at the dining common gets ready to serve approximately 4,500 persons in two shifts -- at 12:30 and 5:30 p. m. This Thanksgiving more than 300 turkeys weighing over three tons will be prepared for the occasion. Other astronomical food preparations included on the menu are 10,000 "home-baked" rolls prepared in the dining common kitchen, 600-800 pounds of rice, over 400 pounds of mincemeat, 150 gallons of giblet gravy, and 14 bushels of cranberries.
Remember how that was the only meal you got on campus that day?
"The inherent efficiency of our kitchen," says Mr. Davis, "enables us with each passing year to keep costs at a minimum despite rising markets and more mouths to feed. Good equipment, good workers and good food are the keys to operating a successful dining hall." The head cook, H. E. McQueen has been with the school's kitchen staff for 21 years.
And I can’t find Mr. [Harvey Everett] McQueen in the 1967 yearbook -- or any yearbook. I know he was born on February 16, 1918 in Bradley, Tennessee -- so he moved with BJC to Greenville. His wife was Nadine Geneva Martin, and she worked at the Donaldson Center. They both lived at 134 Crosby Circle. They were white. They are in the Greenville phone book for years and years.
About 300 students are employed in the kitchen. One student worker from Korea, who had suffered privations of war, proved particularly efficient in peeling potatoes. Not only was he fast, but he skinned them so close that 100 pounds of potatoes were saved every time he peeled!
It’s hard to know if this is a memory from an earlier year or if this international student is current. The only male undergraduate from Korea in 1967 is Sophomore Young Ho Lee.
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But hey! It could be that they are remembering Billy Kim from 1958:
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Either way, this is a strange way to remember anyone.
Many people connected with the food service the food service industry, as well as other visitors, have come long distances to see the Dixon-McKenzie dining common in operation. They are much impressed with unusual things such as an air-conditioned kitchen, 2,800 square yards of carpet on one dining room floor, and a method of service that can feed 3,500 people in a 25 minute family-style meal.
Impressed? Or kind of horrified?
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korn-dogz · 6 months
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Nu-high
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THIS ART ISNT MINE!! Credits to @vnmipre on instagram
This is such a cute concept!! Jonathan being mad and Fred’s sleepy ass on the bus. WANYES HAIR <33
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glamfurarchive · 18 days
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ART BY: morguepimp on Instagram • 03/23/2024
X
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ridethehammett · 6 months
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favorite quotes from my favorite rockstars!!
(that i yell around my house)
“your fucking band sucks!” -chris fehn, slipknot
“we got caught jerking off.” -krist novoselic, nirvana
“light em up!” -sid wilson, slipknot
“it’s a song…and we wrote it! 😃 no, um—” -jonathan davis, korn
(referring to craig) “look at him, do you wanna talk to him? i don’t wanna talk to him and i’m in a band with him.” -corey taylor, slipknot
“but you know wanna know what? i said i’m madonna, and i can do anything, okay?” -sebastian bach, skid row
“it’s not a tv studio…josh! turn these lights out! it’s a fucking rock concert!” eddie vedder, pearl jam
“hey, ugly. hey, BITCH.” -layne staley, alice in chains
“and i’ve been bugginaboutfletsomandjetsam for a long time.” -jason newsted, metallica
*silence* “…you can’t prove that.” -sean kinney, alice in chains
“👹WE DON’T WANNA TALK TO METALLICA.👹” lars ulrich, metallica
“WHERE’S THE SWIMMING POOL AT? ��️” -kirk hammett, metallica
“THE FUCK ARE YOU GUYS DOING HERE RIGHT NOW GOD DAMN IT!?” -kirk hammett, metallica
“which metallica member is the most pregnant?” -lars ulrich, metallica
“everybody from underneath the stage gonna be lookin’ at my NUTS.” -jonathan davis, korn
“hope i choke on a crepe. hm, hope you choke on a dick.” *struggles to end the video* -dave mustaine, megadeth
“HAAAHAAAHAAAA! 🗣️” -fred durst, limp bizkit
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vesora · 3 months
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there is no individual point of view because there is no individual.
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starrysharks · 1 month
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would a person on hiatus do THIS?!?!?!?@?@?@?@
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brokehorrorfan · 9 months
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Don't Look Now will be released on 4K Ultra HD and Blu-ray on October 3 via The Criterion Collection. Fred Davis designed the cover art for the 1973 horror drama.
Nicolas Roeg (The Witches, The Man Who Fell to Earth) directs from a script by Allan Scott (The Witches, The Queen's Gambit) and Chris Bryant (The Awakening), based on Daphne du Maurier's 1971 short story. Julie Christie and Donald Sutherland star.
Don't Look Now has been restored in 4K, supervised by director of photography Anthony Richmond, with uncompressed monaural sound. Special features are listed below.
Special features:
Don't Look Now: Looking Back - 2002 featurette with director Nicolas Roeg, editor Graeme Clifford, and director of photography Anthony Richmond
Making-of featurette with actors Julie Christie and Donald Sutherland, director of photography Anthony Richmond, and co-writer Allan Scott
Interview with editor Graeme Clifford by film historian Bobbie O’Steen
Interview with composer Pino Donaggio
Nicolas Roeg featurette with filmmakers Danny Boyle and Steven Soderbergh
Q&A with Nicolas Roeg from 2003 at London’s Ciné Lumière
Trailer
Essay by film critic David Thompson
Donald Sutherland and Julie Christie mesmerize as a married couple on an extended trip to Venice following a family tragedy. While in that elegantly decaying city, they have a series of inexplicable, terrifying, and increasingly dangerous experiences. A masterpiece from Nicolas Roeg, Don’t Look Now, adapted from a story by Daphne du Maurier, is a brilliantly disturbing tale of the supernatural, as renowned for its innovative editing and haunting cinematography as for its naturalistic eroticism and its unforgettable climax and denouement—one of the great endings in horror history.
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formlines · 11 months
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Four Killer Whales Pendant 
Fred Davis
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oldshowbiz · 3 months
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Front Page Challenge (1989)
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neetpubby · 2 months
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oh lort...
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