latest news releases from the newsroom
Invensys -- Video Interviews & Case Studies
LONDON, Dec. 10, 2004 (PRIMEZONE) -- Log on to on www.cantos.com for Invensys (LSE:ISYS) (Other OTC:IVNSF) video programming -- Interviews with Mike Caliel, President, Invensys Process Systems, Christopher Lyden, Vice President, Marketing, Invensys Process Systems, Mathew Procaccini, Vice President, Invensys Process Systems IT, John Sun, Managing Director, SFCL, Steve Young, Vice President, IPS Platform Technology Development -- Case studies on Driving Global Key Accounts and Strengthening Regional Key Accounts
Port of Houston Authority
PHA Commission Considers Bayport, Capital Improvement, Environmental Matters
HOUSTON, Dec. 10, 2004 (PRIMEZONE) -- The Port of Houston Authority (PHA) commission will consider several recommendations involving contract awards, bids and proposals, professional services and general administrative and operational matters during its public meeting at 2 p.m. on Monday, December 13, 2004 at the Lou Lawler International Seafarers Center, 1700 Barbours Cut Blvd., LaPorte, Texas. Chairman Jim Edmonds will preside over the meeting with Vice Chairman Kase Lawal, Commissioner Steve Phelps, Commissioner Jim Fonteno, Commissioner Jimmy Burke, Commissioner Cheryl Thompson-Draper, and Commissioner Janiece Longoria.
The Colonists of California -- New Reference Book Offers Details about Thousands of Spanish Colonists
ANGELS CAMP, Calif., Dec. 10, 2004 (PRIMEZONE) -- As early as 1769, Spaniards began settling in California. The area was claimed by Spain, then Mexico and finally the United States in 1848. In a new genealogical reference book that offers amazing details about individual colonists, California Colony: Genealogy, Landgrants and Notes of Spanish Colonial California (now available through AuthorHouse), Doris Shaw Castro presents a complete guide to the people who lived there.
The Inside Story of Culinary School -- Professional Chef Details What it Takes to Make the Grade
RIDGECREST, Calif., Dec. 10, 2004 (PRIMEZONE) -- It is one thing to bake an incredible casserole or grill the perfect steak, but to master every facet of gourmet cooking in a year is something quite different indeed. That's what Patrice Johnson learned during her time in cooking school, which she chronicles in a lighthearted and humorous new book, Uncut: The Inside Story of Culinary School (now available through AuthorHouse).