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| 16 August 2010 |
This summer marked the 9th year that the University of Denver
hosted the Chinese Executive Media Management Program
(CEMMP) – an innovative collaboration that connects the University,
numerous Denver-area communications, entertainment and
information organizations with ten up-and-coming managers from
China’s State Administration of Radio Film and Television (SARFT),
China Central Television (CCTV) and the Ministry of Industry and
Information Technologies (MIIT).
The Fellows received certificates from University of Denver Provost
Gregg Kvistad during a closing ceremony on July 23 at The
Cable Center. The ceremony marked the completion of a six-week
program of study, company visits, and capstone presentations.
Leaders from technology and media industries including Balan
Nair, Senior Vice President and Chief Technology Officer for Liberty
Global, Inc. were in attendance to support the Fellows. In his commencement
address, he gave a fascinating look into the future of
customer-centered entertainment technologies and offered the a
tale of wisdom that extends far beyond the specifics of any one
particular industry.
Nai said, “Remember that in life, you must constantly juggle three
balls…”
He continued to tell the Fellows that the first ball is your work.
You may be forced to drop it at some time, but not to worry because
it is made of rubber, and it will bounce back to you.
The second ball is your health. It is made of iron. It will take all of
your strength to recover this ball, as you must stop all that you are
doing to bend over and retrieve it with great effort.
The assembled crowd was tense, as were all the ambitious Fellows,
wondering what was the third ball.
Mr. Nair revealed that the third ball was made of glass. “The ball
is your family,” he said, “If you drop it, it will shatter.”
All in attendance looked around at each other momentarily, and
shared a knowing glance, acknowledging the wisdom that had been
proffered.
Celebrated American John J. Sie, the father of digital television,
and founder of Starz Entertainment, LLC, also addressed the Fellows.
The Fellows were particularly interested when Mr. Sie, also of
Chinese descent, expressed his prediction that someday American
executives would be travelling to China to learn from Chinese media
industry experts.
“The international dialogue that takes place during the course of
the program is vitally important to increase understanding, as our
two countries continue to grow together,” said Michelle Sie Whitten,
Executive Director of the Anna and John J. Sie Foundation, which
underwrites the CEMMP.
CEMMP Program Director, Ronald Rizzuto, Ph.D., is Professor
and Co-Chair of the Reiman School of Finance, Daniels College of
Business, at the University of Denver. He presided as the Master of
Ceremonies, and coordinated the curriculum for the program that
included studies in Management, Marketing, Cable Industry History
and Technologies, Team Building, Presentation Skills, as well as
Accounting and Finance.
This summer marked the 9th year that the University of Denver hosted the Chinese Executive Media Management Program (CEMMP) – an innovative collaboration that connects the University, numerous Denver-area communications, entertainment and information organizations with ten up-and-coming managers from China’s State Administration of Radio Film and Television (SARFT), China Central Television (CCTV) and the Ministry of Industry and Information Technologies (MIIT).
The Fellows received certificates from University of Denver Provost Gregg Kvistad during a closing ceremony on July 23 at The Cable Center. The ceremony marked the completion of a six-week program of study, company visits, and capstone presentations. Leaders from technology and media industries including Balan Nair, Senior Vice President and Chief Technology Officer for Liberty Global, Inc. were in attendance to support the Fellows. In his commencement address, he gave a fascinating look into the future of customer-centered entertainment technologies and offered the a tale of wisdom that extends far beyond the specifics of any one particular industry.
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Although each of the world’s cities with a Vietnamese community would like to dispute this fact, we in Denver know the truth. The best pho in the world is made in the U.S; the best pho in the U.S. is made in Denver; and the best pho in Denver, some say, is made at Pho 95.
In the past year or so, owners Aaron and Lyla Le have conspicuously built a faithful cult of sorts. People truly are willing to drive long distances to try this hot spot in Denver. With a second location having just opened in West Centennial, you may not need to drive such long distances anymore.
In contrast to the Original Pho 95 on Federal Boulevard, this “new kid in town” offers a contemporary and posh décor illustrating the influences of Western art. Yellow and beige walls, peach ceilings and red hanging lights develop a bright and warm environment. What is truly remarkable is the juxtaposition of the modern with the traditional Vietnamese decorations certainly working well together.
The food is great, pleasing most Vietnamese cuisine purists. And if the dishes on the main menu do not seem to satisfy your hunger, the Pho-King Challenge is sure to do that if you dare to eat two pounds of meat, two pounds of noodles and 200 oz of broth in 30 minutes.
The Pho, in this writer’s honest opinion, is one of the best –grease refined, flavor intense, ingredients fresh– somehow standing out among its competitors. I also recommend the pan fried noodles if you are looking for a hearty, sweet yet savory combination.
My favorite dish was the Pho 95 Do Nuong Cuon Bahn Trang. It is essentially a Vietnamese sampler or fajita dish that somehow snuck into the appetizers list and feeds a party of three to four. The concept is simple. You dip a sheet of round rice paper in hot water and build your own wrap. Ingredients include all of the following: grilled beef, pork, chicken, soft shell crab (not the imitation kind) deep fried in batter, perfectly fried shrimp, noodles and fresh vegetables.
Pho 95 truly sets the standards for Vietnamese cuisine. Do not be left behind.
6879 S Vine St. Suite 714 • Centennial, CO 80122
Tel: 303.797.9535
Open 7 days a week: 9am to 9pm
 Although each of the world’s cities with a Vietnamese community would like to dispute this fact, we in Denver know the truth. The best pho in the world is made in the U.S; the best pho in the U.S. is made in Denver; and the best pho in Denver, some say, is made at Pho 95.
In the past year or so, owners Aaron and Lyla Le have conspicuously built a faithful cult of sorts. People truly are willing to drive long distances to try this hot spot in Denver. With a second location having just opened in West Centennial, you may not need to drive such long distances anymore.
In contrast to the Original Pho 95 on Federal Boulevard, this “new kid in town” offers a contemporary and posh décor illustrating the influences of Western art. Yellow and beige walls, peach ceilings and red hanging lights develop a bright and warm environment. What is truly remarkable is the juxtaposition of the modern with the traditional Vietnamese decorations certainly working well together.
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Korean lacquer art has a rich history as a national handicraft in Korea, and throughout the centuries the art form readily transformed along with the dominant culture of the period. The systems for harvesting and refining the sap of the lacquer tree to protect and beautify objects formed 7,000 years ago. Not only is lacquer an extremely durable material, but the design motifs are malleable. Works of lacquer reflect the values and ideals of the artists, the patrons and the users of beautiful objects from the distant past to the present day. Artisans throughout East Asia created a variety of complex decorative forms. However, in Korea it was najeon chilgi (shell inlayed lacquer ware) that was cultivated as a national icon of fine arts. According to historic references, najeon chilgi reached its full development by the Goryeo period (918-1392). Literary sources, such as the Goryeo-Dogyeong of 1123, written by a Chinese ambassador, indicate that this particular technique surpassed Chinese examples. Goryeo period najeon chilgi pieces are extremely rare. There are only 16 objects extant world wide, and only one is in Korea. That object is a monk’s whiskbroom handle housed at the National Museum of Korea. The rest are found in Japan, Netherlands, England, and the United States. All of these objects are associated with Buddhist rituals.
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About two years ago, my mother visited me from Jakarta, Indonesia and brought me some Batik clothes to wear; she said these clothes are popular now back home. How would I know, since the last time I went home was ten years ago, when Batik was only worn by grandmas?
The exact place where Batik originated is unknown. One of the earliest artifacts was found around 4 B.C. in Egypt, where archeologists found wax soaked linens, a Batik-making technique, used to wrap mummies. Leaves with beautiful patterns of animals and plants were then found in the Orient. The practice of artistic painting and fashion then permeated when people started writing and painting these patterns on white clothes using wax, which later was known as Batik. Batik technique might have been introduced to Indonesia by India or Sri Lanka in the 6th or 7th century. The word “Batik” itself comes from “amba” – meaning “to write” in Javanese and “titik” – meaning “dot” in Indonesian. Today most people wear Batik from Java, the central island of Indonesia. Batik, along with music and dance, was once one of the high arts skills required for priyayis (aristocrats in traditional Javanese society). It was believed to be a way to develop and nurture one’s spiritual discipline.
Batik is a dyeing technique used on textile which utilizes wax to resist the dye to penetrate certain areas of the fabric. Melted wax is applied to the cloth before being dipped in dye. Wherever the wax seeps through the fabric, the dye will not penetrate. Sometimes several colors are used, with a series of dyeing, drying and waxing steps to create exquisite batik patterns. A combination of bees wax and paraffin wax is the commonly used mixture to create adherence and decorative crackling effects.
Batik Tulis is a hand-drawn batik painting technique. One would repeat a pattern using canting (wooden pen fitted with reservoir for hot, liquid wax) to fill a pre-sized mori cloth (cotton fabric for batik painting). The main elements of the patterns (usually animals, flowers, circles, or curves) are penciled onto fabrics before the details (like lines and dots) are added freehand by each artisan. As a result, no two batik tulis patterns are identical. This technique was traditionally practiced as a form of meditation by the female courtiers of Kraton (Javanese courts) in Central Java. It takes a great deal of expertise, patience, concentration, and deep feeling to produce the finest Batik Tulis, and it may take days, weeks and even months to make a single piece of fabric.
Batik Cap is a technique using copper stamps, or caps, to create repetitive pre-made patterns. The coppers are shaped to make up the desired batik designs. Each cap is used to apply a design to the entire piece of cloth, saving a great deal of painting time. Batik Cap allows batik artists to make high quality designs and more homogenous patterns much faster than one could possibly do by hand-painting. Invented in the 19th century in Java, this technique revolutionized batik production and saved the batik industry from the less expensive printed European cloth competition.
Indonesia, a south-east archipelago consisting of over 17,000 islands, has several unique patterns and ornamentations of batik that reflect the culture, geography, philosophy and belief held in each island. The most famous patterns are from Java. Javanese Kraton Batik is the oldest batik known in Indonesia. Originated in Central Java, Batik Pedalaman (Inland Batik) was once worn only by aristocrats in Javanese courts. One of the most popular patterns of Batik Pedalaman is Parang (Blade), curve-shaped motifs, symbolizing Kings’ inner wave and power. Kawung (Fruit) are circle-shaped motifs, that have been suggested to represent Sugar Palm. These two patterns, along with others, were reserved only for royal family members of Kraton.
Chinese culture influenced Javanese batik in the northern area of the Island, where settlers from China landed in around the 17th Century. Original patterns from China, such as phoenixes, dragons, lotus, and floral patterns, then integrated with Javanese local patterns as a result of maritime trading, and Batik Pesisir (Coastal Batik) was born.
Today batik pattern is more popular than ever. There was a time when only people in their forties and older wore Batik at formal events. But now, even kids and babies wear Batik everyday. Now people “think outside the wardrobe” by applying batik pattern in bags, shoes, hair bands, table cloths, even cell phone and laptop covers. Wearing Batik shows elegance and uniqueness and it makes one feel special because of the individual pattern.
Angeline Muljadi is the owner of an Indonesian batik and souvenir store, Batik ‘n Craft, in Parker, Colo. Indonesian batik is now available in the U.S. at www.batikncraft.com. Contact:
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
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About two years ago, my mother visited me from Jakarta, Indonesia and brought me some Batik clothes to wear; she said these clothes are popular now back home. How would I know, since the last time I went home was ten years ago, when Batik was only worn by grandmas?
The exact place where Batik originated is unknown. One of the earliest artifacts was found around 4 B.C. in Egypt, where archeologists found wax soaked linens, a Batik-making technique, used to wrap mummies. Leaves with beautiful patterns of animals and plants were then found in the Orient. The practice of artistic painting and fashion then permeated when people started writing and painting these patterns on white clothes using wax, which later was known as Batik. Batik technique might have been introduced to Indonesia by India or Sri Lanka in the 6th or 7th century. The word “Batik” itself comes from “amba” – meaning “to write” in Javanese and “titik” – meaning “dot” in Indonesian. Today most people wear Batik from Java, the central island of Indonesia. Batik, along with music and dance, was once one of the high arts skills required for priyayis (aristocrats in traditional Javanese society). It was believed to be a way to develop and nurture one’s spiritual discipline.
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In celebration of Asian Pacific Heritage Month, we recognize the 2010 Asian American Heroes of
Colorado. Five individuals who have exhibited
outstanding character in their daily lives, balancing successful careers and community involvements.
In celebration of Asian Pacific Heritage Month, we recognize the 2010 Asian American Heroes of Colorado. Five individuals who have exhibited outstanding character in their daily lives, balancing successful careers and community involvements. These awards are presented by the Colorado Asian Culture and Education Network, Asian Chamber of Commerce, OCA Colorado, Indian Association of Colorado, NAAAP Colorado, APABA Colorado, Mile-Hi JACL, and Asian Avenue magazine.
“A hero is someone who has given his or her life to something bigger than oneself.” - Joseph Campbell
 Ved P. Nanda, Indian AmericanProfessor, University of Denver
Ved P. Nanda’s resume may have you reading for days. But it is his passion for law and care for his students that makes him an everyday hero.
Since 1965, he has taught at the University of Denver, where he currently oversees the Ved Nanda Center for International and Comparative Law.
Nanda is the Thompson G. Marsh Professor of Law and Director of the International Legal Studies Program. Since 1992 he has served as the John Evans University Professor, and from 1994-2008, served as Vice Provost for Internationalization at the university.
Nominated by his students, they expressed that Professor Nanda has a passion for global international law, as seen by his significant involvement in this community. He is the former President of the World Jurist Association and now its Honorary President; he is the former honorary Vice President of the American Society of International Law and now its counselor, and a member of the advisory council of the United States Institute of Human Rights. In addition, he was formerly the United States Delegate to the World Federation of the United Nations Associations, Geneva, and also served on the Board of Directors of the United Nations Association-USA.
“I am deeply honored,” said Nanda.
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 Colorado’s Asian Restaurant Month:
Friday, May 14th to Sunday, June 13th, 2010
Don't miss out on the first event of its kind in Denver!
Sponsored by Asian Avenue magazine, Asian Chamber of Commerce and Colorado Asian Culture and Education Network.
Celebrate Asian Heritage Month with delicious foods from various Asian cuisines all across the Denver Metro area. Dine at the participating restaurants for a special menu at a special $16.80 price. According to the Chinese, 168 is the luckiest of number all. Together the numbers mean “you will be prosperous and make great fortune long into your future.”
READ MORE to see the restaurant menus!
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Although Denver has had its share of Thai restaurants for several decades, it’s news when a new one comes to town – especially when it settles downtown, right off the 16th Street Mall. That’s where Paula Rungsawang and her fiancé, Kirk Coult, opened Wild Bangkok.
Downtown diners have noticed. In just a month, the restaurant is already bustling during lunch, and no doubt will be busy evenings with its food, live music on weekends (blues and jazz) and full bar.
The space is beautifully decorated with a rich green and purple color scheme, gorgeous Thai artwork on the wall, and large lotus leaf sculptures separating the main dining room from the raised khantoke dining area with the pillow seats and low tables.
But don’t let the décor distract you. Wild Bangkok’s great because of the delicious, healthy recipes that Paula brought from her family in Bangkok, by way of a successful restaurant in Australia and a stint helping her sisters run Thai restaurants in southern California. The menu is traditional, authentic, and informed by her cultural expertise. It also doesn’t hurt that every chef in the kitchen is Thai, as is 90% of the staff in the dining room and bar.
The food is rich and hearty. For starters, the Chiang Mai Dip is a spicy appetizer from northern Thailand. Paula created the Money Bags, crunchy rice pastries filled with chicken, crab, corn and nuts in Australia. The Wild Pumpkin Soup was a smooth, delicious treat.
For entrees, we tried Halibut Sam Ross topped with spicy red curry, and Yellow Curry Lamb with sweet potato and kabocha pumpkin. Both were great. Wasabi has also tried several lunch menu items, and recommends Panang Curry, Thai Beef Salad and the Rama Beef drizzled with a fine peanut sauce.
All the sauces are house-made (love the tangy plum sauce!), and even the rice is a healthful medley made up by Paula, featuring organic brown rice, organic jasmine rice, red rice, lotus seed and barley.
Wild Bangkok also features other unique dishes and even drinks such as sweetened Lemongrass Tea. To add another unique dimension to the business, they even offer a Fresh Juice Bar, which should appeal to Colorado Athletic Club members next door.
Wild Bangkok has so much to enjoy, it will take many visits before we’ve tried everything!1630 Welton St
Denver, CO 80202
Tel: 303.623.4999
www.wildbangkokbarandgrill.com
 1630 Welton St. Denver, CO 80202
Tel: 303.623.4999, www.wildbangkokbarandgrill.com
HOURS: Sun to Thur: 11am - 11pm; Fri to Sat: 11am - 1am
Although Denver has had its share of Thai restaurants for several decades, it’s news when a new one comes to town – especially when it settles downtown, right off the 16th Street Mall. That’s where Paula Rungsawang and her fiancé, Kirk Coult, opened Wild Bangkok.
Downtown diners have noticed. In just a month, the restaurant is already bustling during lunch, and no doubt will be busy evenings with its food, live music on weekends (blues and jazz) and full bar.
The space is beautifully decorated with a rich green and purple color scheme, gorgeous Thai artwork on the wall, and large lotus leaf sculptures separating the main dining room from the raised khantoke dining area with the pillow seats and low tables.
But don’t let the décor distract you. Wild Bangkok’s great because of the delicious, healthy recipes that Paula brought from her family in Bangkok, by way of a successful restaurant in Australia and a stint helping her sisters run Thai restaurants in southern California. The menu is traditional, authentic, and informed by her cultural expertise. It also doesn’t hurt that every chef in the kitchen is Thai, as is 90% of the staff in the dining room and bar.
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When asked which martial art he mostly used, Bruce Lee replied, “Empty your mind; be formless, shapeless - like water... Be water, my friend.” Cooking in many ways is like learning martial arts; you do not limit yourself to one style of cooking, but create new combinations and adapt to the surroundings – that is the very essence of the Fusion movement. Karma Asian, a small restaurant off South Broadway’s busy arts district, is what some may consider the epitome of Fusion cuisine. Eclectic by nature, it is where Thai, Korean, Chinese and Vietnamese cultures meet in harmony.
Karma Asian’s entrance is a special door, where the unique warm ambiance seduces you into another world. The vibrant colors and East Asian decorations enhance your visual experience (perhaps even spiritual to some). Though tables are set relatively close to each other, it is reminiscent of some of the most creative and intimate restaurants in New York and San Francisco.
Now, the food… Ah! The food. The Spicy Edamame, given in large portions, is wonderfully blanched, seasoned and sautéed. The Tuna Tataki Salad is a beautiful presentation of sushi-grade seared Ahi Tuna served on a bed of spring mixed salad and a Truffle Ponzu dressing. Note that the salad reveals Japanese and 20th century Italian influences. The green curry and rice, served in a beautiful pot with an individual heat source, adds a light contrast to the tuna salad. Each vegetable is cooked to perfection, highlighting delicious flavors and texture in each mouthful.
My favorite dish was by far the Honey Prawns (large shrimp). It is a spectacular combination of crispy prawns glazed in a creamed honey sauce, and pineapple which creates a colorful symphony of astonishing delicate flavors working in perfect harmony. Not to mention there are many more unique items on Karma Asian’s menu you cannot find anywhere else in Denver.22 South Broadway Denver, CO 80209 Tel: 303.871.0167 www.karmaasian.com  22 South Broadway, Denver, CO 80209Tel: 303.871.0167
www.karmaasian.com
HOURS:
Mon to Thur: 11am - 10pm;
Fri: 11am - 11pm, Sat: 12pm - 11pm; Sun: 12pm - 9:30pm
When asked which martial art he mostly used, Bruce Lee replied, “Empty your mind; be formless, shapeless - like water... Be water, my friend.” Cooking in many ways is like learning martial arts; you do not limit yourself to one style of cooking, but create new combinations and adapt to the surroundings – that is the very essence of the Fusion movement. Karma Asian, a small restaurant off South Broadway’s busy arts district, is what some may consider the epitome of Fusion cuisine. Eclectic by nature, it is where Thai, Korean, Chinese and Vietnamese cultures meet in harmony.
Karma Asian’s entrance is a special door, where the unique warm ambiance seduces you into another world. The vibrant colors and East Asian decorations enhance your visual experience (perhaps even spiritual to some). Though tables are set relatively close to each other, it is reminiscent of some of the most creative and intimate restaurants in New York and San Francisco.
Now, the food… Ah! The food. The Spicy Edamame, given in large portions, is wonderfully blanched, seasoned and sautéed. The Tuna Tataki Salad is a beautiful presentation of sushi-grade seared Ahi Tuna served on a bed of spring mixed salad and a Truffle Ponzu dressing. Note that the salad reveals Japanese and 20th century Italian influences. The green curry and rice, served in a beautiful pot with an individual heat source, adds a light contrast to the tuna salad. Each vegetable is cooked to perfection, highlighting delicious flavors and texture in each mouthful.
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Tel: 303.495.2078
E-mail:
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www.worldcampus.org
As a non-profit international cultural exchange program, World Campus International (WCI) offers unique access into the land of the rising sun. A vacation to Japan usually entails a stay in an overpriced hotel, frantic tours of crowded tourist spots, and expensive meals. WCI offers an opportunity to be truly immersed in the Japanese culture and gain valuable international experience.
By home-staying with a local family, you will get a unique perspective on Japanese life and be overwhelmed by their kindness. You will be a part of their family and will eat the same scrumptious meals they do. Each session in WCI include stays in two cities, so you become a member of two families by participating in just one session!
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Candice Tsutsui is a Denver-based jewelry artist, physical therapist and martial arts instructor that started designing jewelry as a hobby 15 years ago. She and her husband Gary own Colorado Budokan, a premier karate school instructing students in traditional Japanese Shotokan Karate located near Hampden Avenue and Monaco Parkway.
Candice began with beading, as most jewelry hobbyists do, but soon realized their limitations. After seeking out resources, classes and mentors her jewelry slowly began to evolve and continues to evolve.
She currently works with semi-precious and precious stones, beads, sterling silver, gold vermeil, dichroic glass and silver precious metal clay while incorporating other materials and utilizing various techniques as her pieces require. Other materials may include Swarovski crystal, Czech glass, lamp worked glass, copper, pewter, jet, coral, bone, ebony and man-made stones. Her techniques involve beading and wiring, fusing dichroic glass and sculpting and firing silver precious metal clay.
C Rei designs are completely original with inspiration drawn from her studies in anthropology, a family history involving mining and assaying (her great uncle ran the government assay office in Winnemucca, NV in the 1940’s and 50’s), her ethnic background and, of course, today’s fashions. Each piece is designed with attention to form, texture, color, overall impact, and intent to convey the wearer’s personality or image - not to mention – fun!
This summer, Candice’s work can be seen at the Cherry Blossom Festival at Sakura Square taking place on June 26th & 27th and at the Olde Town Markets on Main Street in downtown Littleton the second Saturday each month May through October.Tel: 720.253.7473
E-mail:
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Candice Tsutsui
Tel: 720.253.7473
E-mail:
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Candice Tsutsui is a Denver-based jewelry artist, physical therapist and martial arts instructor that started designing jewelry as a hobby 15 years ago. She and her husband Gary own Colorado Budokan, a premier karate school instructing students in traditional Japanese Shotokan Karate located near Hampden Avenue and Monaco Parkway.
Candice began with beading, as most jewelry hobbyists do, but soon realized their limitations. After seeking out resources, classes and mentors her jewelry slowly began to evolve and continues to evolve.
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