Thursday, September 21, 2006
RIM Introduces New Device for Floor Managers
Waterloo, Ontario - Research in Motion, makers of the ubiquitous handheld devices, announced today, a joint venture with the new products division of the American Floor managers Association. RIM will deploy the device to qualified floor managers over the next six months, but began testing the device at the recently concluded FNCE. "We appreciate RIM's recognition of the needs of today's floor manager in the performance of his floor management duties", described Mike Weil, Research Chair of the New products Division. "It has been an unbearable task to continually find our way back to the show office to check for emails from other clients. Now, we can settle in amongst a bunch of crates and no one knows the difference." The new device, set to deliver to retail stores by the 2006 holiday season will be named the BlackBeary. Shown here, Mr. Weil demonstrates the ease of use. "It's a little tough to use the keyboard, but its nice to finally have a product targeted towards our kind", he added.
New Members Work Towards CFM Designation
Although located in paradise, this years FNCE was deemed only bearable, by the floor management staff. FNCE management invited a team of new floor managers to play second chair to the new exhibits manager. AFMA CEO, Paul Graller, was on-site to train the new floor managers.
First year floor manager, Tony, pictured here, was excited about the chance to work in Hawai'i. "I think it's grrrrreat", he added.
"I am pleased", stated Graller, " and proud that we were able to use this opportunity to bring some new memebers into the field and help them gain valuable CEU credits on the way to earning their CFM designations. I really enjoyed the opportunity to get feedback directly from our members."
As usual, floor coverage was divided evenly among the floor managers. "I was very curious
if all of the new staff would be needed, but luckily there were two 600 aisles and two
700 aisles.....this just goes to show tha
t any chimp can manage a trade show", concluded
George, pictured here with CEO Graller.
First year floor manager, Tony, pictured here, was excited about the chance to work in Hawai'i. "I think it's grrrrreat", he added."I am pleased", stated Graller, " and proud that we were able to use this opportunity to bring some new memebers into the field and help them gain valuable CEU credits on the way to earning their CFM designations. I really enjoyed the opportunity to get feedback directly from our members."
As usual, floor coverage was divided evenly among the floor managers. "I was very curious
if all of the new staff would be needed, but luckily there were two 600 aisles and two
700 aisles.....this just goes to show tha
t any chimp can manage a trade show", concludedGeorge, pictured here with CEO Graller.
Sunday, August 20, 2006
AFMA STAFF VISITS MAINE LOBSTER FESTIVALIn a stroke of luck, travel schedules allowed Mr. Graller of the AFMA staff to attend the 2006 Maie Lobster Festival in Rockland, Maine. Although originally intended as a lobster steaming proceedures inspection, Mr. Graller was able to participate in many local activities.
Shown here, he greets visitors at the entrance.
Friday, January 06, 2006
PATRONSKI NAMED PCMA CHAIRMAN - DEMANDS CHANGESThe Professional Convention Management Assn. board of directors has elected John Patronski, executive vice president of industry development at GES Exposition Services, chairman for a two-year term.
Interviewed at his election celebration in the Conrad suite at the Hilton hotel, Patronski told supporters, "Change is in the wind, my friends, and with change, you usually get a couple fortune cookies." At the top of his to do list, immediatly following a daily nap, Patronski plans to name meat the official food of the PCMA. "We always talk about meeting the needs of our members, meeting the needs of our staff, meeting the needs of our partners," he explained, "Well, I think the first step in that process is obviously Meat!"
"I also feel its time to change the name of the organization to properly reflect the changing times of the industry. " In a disasterous attempt to keep up with the times IAEM recently tried to change its name to IAEE. The impending doom of this decision forced a delay and review. The Trade Show Exhibitors Association also considered a name change to Trade Show Executives & Trade Show Events, but that didn't fly with members either.
At a recent board meeting Patronski proposed, Professional Carnivore Meateaters Association. "I proposed this change to boost membership among floor managers, plus we could have kept the logo and all those shirts from Land's End." I other board actions, a proposal was brought forward to prevent industry insiders from becoming chairman of the board.
Tuesday, December 27, 2005
AFMA Mourns Michael ValeNEW YORK - Michael Vale, the actor best known for his portrayal of a sleepy-eyed Dunkin' Donuts baker who said "Time to make the doughnuts," has died. He was 83. Vale died Saturday in New York City of complications from diabetes, according to son-in law Rick Reil.
Vale's long-running character, "Fred the Baker," for the doughnut maker's ad campaign lasted 15 years until he retired in 1997.
Canton, Mass.-based Dunkin' Donuts said in a statement that Vale's character "became a beloved American icon that permeated our culture and touched millions with his sense of humor and humble nature." Vale was born in Brooklyn and studied acting at the Dramatic Workshop in New York City with classmates Tony Curtis, Ben Gazzara and Rod Steiger. A veteran of the Broadway stage, film and television, Vale appeared in more than 1,300 TV commercials.
Monday, October 24, 2005
AFMA GROWS PARTNERSHIPS
AFMA Director of Association and Other Association Partnership Relations, Pete Erickson announced today the formation of a joint cooperative association alliance with Overeaters Anonymous. “We feel there are many synergies both organizations will experience through this partnership,” Mr. Erick
son explained. “While our members are too busy eating to realize what is going on around them, their members will be able to remain anonymous while they keep overeating. We think the end result will be higher revenues for the restaurants in which we consume.”
While OA Executive Director explained that the real goal of their organization is to help members reduce calorie consumption, Mr. Erickson, pictured here, outlined the top three benefits of OA membership for AFMA members: no fees, no dues, no diets.
AFMA Director of Association and Other Association Partnership Relations, Pete Erickson announced today the formation of a joint cooperative association alliance with Overeaters Anonymous. “We feel there are many synergies both organizations will experience through this partnership,” Mr. Erick
son explained. “While our members are too busy eating to realize what is going on around them, their members will be able to remain anonymous while they keep overeating. We think the end result will be higher revenues for the restaurants in which we consume.”While OA Executive Director explained that the real goal of their organization is to help members reduce calorie consumption, Mr. Erickson, pictured here, outlined the top three benefits of OA membership for AFMA members: no fees, no dues, no diets.
Friday, July 01, 2005
AFMA Remembers Bubba with Commemorative Wristband
AFMA announced today, that it has launched a remembrance campaign for Bubba, the 22-pound lobster. “Remember Bubba” wristbands will be available from AFMA HQ in quantities of one, for the cost of $7.00. All proceeds from the sales will go to butter melting research. Please send exact amount, as we cannot make change for a $7.
Thursday, March 03, 2005
AFMA Mourns loss of Bubba
PITTSBURGH — He dodged lobster pots for decades, endured a trip from the coast of Massachusetts to Pittsburgh and survived about a week in a fish market. But a trip to the zoo proved to be too much for a 22-pound lobster named Bubba.
The leviathan of a lobster died Wednesday afternoon at the Pittsburgh Zoo & PPG Aquarium about a day after he was moved from Wholey's Market, said zoo spokeswoman Rachel Capp and Bob Wholey, owner of the fish market.
"They're very finicky. It could have been a change in the water. You have no idea," said Wholey.
Bubba died in a quarantine area of the zoo's aquarium, where he was being checked out to see if he was healthy enough to make a trip to an aquarium at a Ripley's Believe It or Not museum, Capp said. Bubba will be examined to try to figure out why he died, although Capp and Wholey guessed it may have been the stress of being moved.
Mike Weil, AFMA director of member pension and death benefits remarked, "If only we had been able to comfort Bubba in has last moments". With a tear in his eye, Mr. Weil added, "And if only there would have been some butter close by."
Based on how long it typically takes a lobster to reach eating size — about five to seven years to grow to a pound — some estimated Bubba was about 100 years old. But marine biologists said 30 to 50 years was more likely. Bob Bayer, executive director of the University of Maine's Lobster Institute, is skeptical and estimates that Bubba is likely 50 years old, but doesn't know for sure. Warm water and plenty of food may have more to do with a lobster's size than how long it's been alive. "We have looked at all kinds of things to figure out if there is any way to age a lobster. I'm guessing 100 years is probably too high but I can't argue with it because you don't know," Bayer said.
No matter his age, Bubba dwarfs a typical 1 1/2-pound lobster. He's about three feet long and took up about half a 4-foot-by-4-foot tank at Wholey's Market. A lobster sharing his tank was about as big as one of Bubba's claws.
A handful of people who wandered by the tank Tuesday were impressed. One woman quietly said, "Wow," while a man said, "He's serious."
Other large lobsters didn't fare well after they were caught, too.In 1985, a 25-pound lobster that the New England Aquarium planned to give to a Tokyo museum died when the water temperature rose and the salt dropped in its aquarium. In 1990, a 17 1/2-pound lobster named Mimi died just days after being flown to a restaurant in Detroit. Last year, a 14-pound lobster named Hercules that was rescued by a Washington state middle school class died before it could be released off the coast of Maine.
In recognition of this 22 pound loss to the floor managment world, lobster bibs will be worn at half mast for the next 30 days.
PITTSBURGH — He dodged lobster pots for decades, endured a trip from the coast of Massachusetts to Pittsburgh and survived about a week in a fish market. But a trip to the zoo proved to be too much for a 22-pound lobster named Bubba.
The leviathan of a lobster died Wednesday afternoon at the Pittsburgh Zoo & PPG Aquarium about a day after he was moved from Wholey's Market, said zoo spokeswoman Rachel Capp and Bob Wholey, owner of the fish market.
"They're very finicky. It could have been a change in the water. You have no idea," said Wholey.
Bubba died in a quarantine area of the zoo's aquarium, where he was being checked out to see if he was healthy enough to make a trip to an aquarium at a Ripley's Believe It or Not museum, Capp said. Bubba will be examined to try to figure out why he died, although Capp and Wholey guessed it may have been the stress of being moved.
Mike Weil, AFMA director of member pension and death benefits remarked, "If only we had been able to comfort Bubba in has last moments". With a tear in his eye, Mr. Weil added, "And if only there would have been some butter close by."
Based on how long it typically takes a lobster to reach eating size — about five to seven years to grow to a pound — some estimated Bubba was about 100 years old. But marine biologists said 30 to 50 years was more likely. Bob Bayer, executive director of the University of Maine's Lobster Institute, is skeptical and estimates that Bubba is likely 50 years old, but doesn't know for sure. Warm water and plenty of food may have more to do with a lobster's size than how long it's been alive. "We have looked at all kinds of things to figure out if there is any way to age a lobster. I'm guessing 100 years is probably too high but I can't argue with it because you don't know," Bayer said.
No matter his age, Bubba dwarfs a typical 1 1/2-pound lobster. He's about three feet long and took up about half a 4-foot-by-4-foot tank at Wholey's Market. A lobster sharing his tank was about as big as one of Bubba's claws.
A handful of people who wandered by the tank Tuesday were impressed. One woman quietly said, "Wow," while a man said, "He's serious."
Other large lobsters didn't fare well after they were caught, too.In 1985, a 25-pound lobster that the New England Aquarium planned to give to a Tokyo museum died when the water temperature rose and the salt dropped in its aquarium. In 1990, a 17 1/2-pound lobster named Mimi died just days after being flown to a restaurant in Detroit. Last year, a 14-pound lobster named Hercules that was rescued by a Washington state middle school class died before it could be released off the coast of Maine.
In recognition of this 22 pound loss to the floor managment world, lobster bibs will be worn at half mast for the next 30 days.
Wednesday, February 16, 2005
Study: Lobsters Unlikely to Feel Pain
PORTLAND, Maine - A new study out of Norway concludes it's unlikely lobsters feel pain, stirring up a long-simmering debate over whether Maine's most valuable seafood suffers when it's being cooked. Animal activists for years have claimed that lobsters are in agony when being cooked, and that dropping one in a pot of boiling water is tantamount to torture. The study, funded by the Norwegian government and written by a scientist at the University of Oslo, suggests lobsters and other invertebrates such as crabs, snails and worms probably don't suffer even if lobsters do tend to thrash in boiling water.
"Lobsters and crabs have some capacity of learning, but it is unlikely that they can feel pain," concluded the 39-page report, aimed at determining if creatures without backbones should be subject to animal welfare legislation as Norway revises its animal welfare law.
Lobster biologists in Maine have maintained for years that the lobster's primitive nervous system and underdeveloped brain are similar to that of an insect. While lobsters react to different stimuli, such as boiling water, the reactions are escape mechanisms, not a conscious response or an indication of pain, they say. "It's a semantic thing: No brain, no pain," said Mike Loughlin, who studied the matter when he was a University of Maine graduate student and is now a biologist at the Maine Atlantic Salmon Commission.
The Norwegian report also reinforces what people in the lobster industry have always contended, said Bob Bayer, executive director of the Lobster Institute, a research and education organization in Orono. "We've maintained all along that the lobster doesn't have the ability to process pain," Bayer said.
The Norwegian study, even while saying it's unlikely that crustaceans feel pain, also cautioned that more research is needed because there is a scarcity of scientific knowledge on the subject.
And, many consumers will always hesitate at placing lobsters in boiling pots of water.
New Englanders may feel comfortable cooking their lobsters, but people outside the region often feel uneasy about boiling a live creature, said Kristen Millar, executive director of the Maine Lobster Promotion Council. "Consumers don't generally greet and meet an animal before they eat it," she said.
Copyright 2005 The Associated Press.
PORTLAND, Maine - A new study out of Norway concludes it's unlikely lobsters feel pain, stirring up a long-simmering debate over whether Maine's most valuable seafood suffers when it's being cooked. Animal activists for years have claimed that lobsters are in agony when being cooked, and that dropping one in a pot of boiling water is tantamount to torture. The study, funded by the Norwegian government and written by a scientist at the University of Oslo, suggests lobsters and other invertebrates such as crabs, snails and worms probably don't suffer even if lobsters do tend to thrash in boiling water.
"Lobsters and crabs have some capacity of learning, but it is unlikely that they can feel pain," concluded the 39-page report, aimed at determining if creatures without backbones should be subject to animal welfare legislation as Norway revises its animal welfare law.
Lobster biologists in Maine have maintained for years that the lobster's primitive nervous system and underdeveloped brain are similar to that of an insect. While lobsters react to different stimuli, such as boiling water, the reactions are escape mechanisms, not a conscious response or an indication of pain, they say. "It's a semantic thing: No brain, no pain," said Mike Loughlin, who studied the matter when he was a University of Maine graduate student and is now a biologist at the Maine Atlantic Salmon Commission.
The Norwegian report also reinforces what people in the lobster industry have always contended, said Bob Bayer, executive director of the Lobster Institute, a research and education organization in Orono. "We've maintained all along that the lobster doesn't have the ability to process pain," Bayer said.
The Norwegian study, even while saying it's unlikely that crustaceans feel pain, also cautioned that more research is needed because there is a scarcity of scientific knowledge on the subject.
And, many consumers will always hesitate at placing lobsters in boiling pots of water.
New Englanders may feel comfortable cooking their lobsters, but people outside the region often feel uneasy about boiling a live creature, said Kristen Millar, executive director of the Maine Lobster Promotion Council. "Consumers don't generally greet and meet an animal before they eat it," she said.
Copyright 2005 The Associated Press.
Friday, December 24, 2004
Happy Holidays from all of us here at AFMA HQ. I know many of you will be bulking up during the holiday season, and I just want to leave you with the following holiday poem from the AFMA archives:
As the snow falls gently and you travel the miles,
shovel the snow into small even piles;
gather the family 'round the grill's sweet aroma,
and spend these days in a deep food coma.
As the snow falls gently and you travel the miles,
shovel the snow into small even piles;
gather the family 'round the grill's sweet aroma,
and spend these days in a deep food coma.
Thursday, December 23, 2004
As specail message for lobster lovers who love to rock!!!!
http://www.albinoblacksheep.com/flash/lobster.php
http://www.albinoblacksheep.com/flash/lobster.php
Friday, November 05, 2004
AFMA ELECTION PREDICTION ACCURATE
Although the major news organizations we afraid to “make the call” to early on election night, AFMA Exit Poll team had their fingers on the pulse of the American electorate. Shown here in Boston’s Copley Square, the AFMA team of Mike Ruberry and Paul Graller, were unafraid to declare victory for President Bush and even to project the winners of the 2008 election. Even with the preponderance of Kerry supporters and the “Victory Stage” being constructed behind him, Mr. Ruberry displays the official AFMA election projections that will be presented at a later date to the US Senate Sub-Committee on Election Results. Unfortunately, much like the presidential election, Mr. Ruberry is only allowed out every four years.
Although the major news organizations we afraid to “make the call” to early on election night, AFMA Exit Poll team had their fingers on the pulse of the American electorate. Shown here in Boston’s Copley Square, the AFMA team of Mike Ruberry and Paul Graller, were unafraid to declare victory for President Bush and even to project the winners of the 2008 election. Even with the preponderance of Kerry supporters and the “Victory Stage” being constructed behind him, Mr. Ruberry displays the official AFMA election projections that will be presented at a later date to the US Senate Sub-Committee on Election Results. Unfortunately, much like the presidential election, Mr. Ruberry is only allowed out every four years.
Saturday, October 02, 2004
HQ HOLDS DUES RATES -
STAFFING FREEZE CONTINUES
AFMA Headquarter staff announced today that there will be no dues increase built into the 2004-05 fiscal budget. “We’re happy to be able to pass on expense reductions at HQ on to the members in the form of a dues rate freeze for the coming year”, remarked Mike Weil, membership committee chair. Since it’s inception, AFMA has not increased dues, nor have they existed. “Over the past couple of years”, added Paul Graller, AFMA staffer, “we have been able to significantly reduce HQ costs and overhead by not employing anyone and not delivering any tangible member services. Sometimes we don’t even come in and turn the lights on. We have found that we have been able to manage members expectations in relation to the current dues structure.” Added Weil, “The whole mission statement of the membership committee was developed on exactly this principle…you get what you pay for.”
“We are confident that if all we do is turn out a couple copies of a newsletter on a fictitious schedule we don’t have to hire anyone”, said Graller. Copies of the 2004-05 FY budget are available for members only in a downloadable .pdf format for Acrobat Reader 4.3.8 on the AFMA web page at www.afma.org/FY05/~pdf/3099bigloss34bkoke8h873scamx/haha.html
Claw of the Month
The Miami Seven Pounder - June 25, 1994
STAFFING FREEZE CONTINUES
AFMA Headquarter staff announced today that there will be no dues increase built into the 2004-05 fiscal budget. “We’re happy to be able to pass on expense reductions at HQ on to the members in the form of a dues rate freeze for the coming year”, remarked Mike Weil, membership committee chair. Since it’s inception, AFMA has not increased dues, nor have they existed. “Over the past couple of years”, added Paul Graller, AFMA staffer, “we have been able to significantly reduce HQ costs and overhead by not employing anyone and not delivering any tangible member services. Sometimes we don’t even come in and turn the lights on. We have found that we have been able to manage members expectations in relation to the current dues structure.” Added Weil, “The whole mission statement of the membership committee was developed on exactly this principle…you get what you pay for.”
“We are confident that if all we do is turn out a couple copies of a newsletter on a fictitious schedule we don’t have to hire anyone”, said Graller. Copies of the 2004-05 FY budget are available for members only in a downloadable .pdf format for Acrobat Reader 4.3.8 on the AFMA web page at www.afma.org/FY05/~pdf/3099bigloss34bkoke8h873scamx/haha.html
Claw of the Month
The Miami Seven Pounder - June 25, 1994
Thursday, August 12, 2004
Founders Celebrate AFMA Anniversary
AFMA founders Paul Graller and Mike Weil returned to the place of AFMA's birth, Los Angeles, to celebrate it's 10th anniversary. Shown here enjoying filet and a 4 pounder, the evening was kicked off with the traditional 6 ounces of beer being consumed in raucous fashion. Later, a butter shot toast was proposed by Mr. Weil, "Here's to AFMA, long may she wave." Mr. Graller, baffled by the comment, continued to eat.
AFMA founders Paul Graller and Mike Weil returned to the place of AFMA's birth, Los Angeles, to celebrate it's 10th anniversary. Shown here enjoying filet and a 4 pounder, the evening was kicked off with the traditional 6 ounces of beer being consumed in raucous fashion. Later, a butter shot toast was proposed by Mr. Weil, "Here's to AFMA, long may she wave." Mr. Graller, baffled by the comment, continued to eat.
Thursday, June 03, 2004
Celebrate National Donut Day With AFMA
The Annual celebration of donuts is upon us and AFMA asks all memebers to celebrate in style. AMFA suggests the following activities to enjoy the day.
Take a floor manager to brunch
Bring in a dozen or two for the office
Send donuts to your childs classroom
Bring a dozen or two home for dinner
Attend the opening of the new Harry Potter movie with a dozen
Take a floor manager to dinner
Pack a dozen or two for the commute home
We are sure you can come up with more exciting ways to pack on a few triglycerides.
For information on the origins of donut day and for a keepsake recipe, visit: http://www.salarmychicago.org/frames/extd_programs_services/donut_day.htm
Kicking off annual Donut Day festivities, AFMA Executive Director, Paul Graller is shown here with Don Dunkin' of Dunkin' Donuts.
The Annual celebration of donuts is upon us and AFMA asks all memebers to celebrate in style. AMFA suggests the following activities to enjoy the day.
Take a floor manager to brunch
Bring in a dozen or two for the office
Send donuts to your childs classroom
Bring a dozen or two home for dinner
Attend the opening of the new Harry Potter movie with a dozen
Take a floor manager to dinner
Pack a dozen or two for the commute home
We are sure you can come up with more exciting ways to pack on a few triglycerides.
For information on the origins of donut day and for a keepsake recipe, visit: http://www.salarmychicago.org/frames/extd_programs_services/donut_day.htm
Kicking off annual Donut Day festivities, AFMA Executive Director, Paul Graller is shown here with Don Dunkin' of Dunkin' Donuts.
Thursday, April 15, 2004
"Floor Managing is so fucking brutal", Mike Weil, April, 15, 2004
Thursday, January 08, 2004
AFMA PAC DECLARES VICTORY IN PYRAMID STRUCTURE
News came today from AFMA Headquarters, that the Washington office had successfully lobbied health groups to change designations within the well known food pyramid. Used by educators, dietitians and a variety of health professionals, the food pyramid describes suggested daily servings from the many food groups.
"We are overjoyed that we could work with so many groups to review their opinion of what foods should be included in the pyramid," said Dave Weil, AFMA Chief Counsel and head of BEEF-PAC, AMFA's lobbying group in DC. "It has long been known that donuts contain many important ingredients to sustain a healthy life style", added Weil. "Eggs, sugar, and the anti-oxidants in chocolate are critical to proper health. And the easy portability made eating donuts during exercise easy."
Shown below, AFMA Executive Director, Paul Graller adds the ceremonial first 12-pack of donuts to the food pyramid display in the White House.
News came today from AFMA Headquarters, that the Washington office had successfully lobbied health groups to change designations within the well known food pyramid. Used by educators, dietitians and a variety of health professionals, the food pyramid describes suggested daily servings from the many food groups.
"We are overjoyed that we could work with so many groups to review their opinion of what foods should be included in the pyramid," said Dave Weil, AFMA Chief Counsel and head of BEEF-PAC, AMFA's lobbying group in DC. "It has long been known that donuts contain many important ingredients to sustain a healthy life style", added Weil. "Eggs, sugar, and the anti-oxidants in chocolate are critical to proper health. And the easy portability made eating donuts during exercise easy."
Shown below, AFMA Executive Director, Paul Graller adds the ceremonial first 12-pack of donuts to the food pyramid display in the White House.
Wednesday, November 12, 2003
AFMA asks Court to Halt Release of Seuss Movie
In Federal Court today, AFMA Legal Counsel, Mike Weil, asked the government to issue a temporary injunction against Universal Pictures to prevent the release of the upcoming movie “The Cat in The Hat”. Citing copyright infringement, Mr. Weil stated at the hearing; “This is clearly a case of corporate espionage. They stole our idea and rushed this cheap knock-off into the theaters in an attempt to siphon off the revenue we would have generated with our movie. Clearly, they attempted to defraud movie-goers for their own gain.”
AFMA has been working diligently for over three years to bring their first children’s movie project to the screen. Titled, “The Dude in the Hat”, AFMA has had the cast and crew shooting in a secret location in Canada for 16 months. “Their plot lines, special effects and even main character are dead on the same”, Mr. Weil explained. “We have even heard that Universal plans to duplicate our bilingual effort.” In support of their case, Mr. Weil presented in court the below photograph from the planned Valentine’s Day release, “El Dudo en la Sombrero”.
In Federal Court today, AFMA Legal Counsel, Mike Weil, asked the government to issue a temporary injunction against Universal Pictures to prevent the release of the upcoming movie “The Cat in The Hat”. Citing copyright infringement, Mr. Weil stated at the hearing; “This is clearly a case of corporate espionage. They stole our idea and rushed this cheap knock-off into the theaters in an attempt to siphon off the revenue we would have generated with our movie. Clearly, they attempted to defraud movie-goers for their own gain.”
AFMA has been working diligently for over three years to bring their first children’s movie project to the screen. Titled, “The Dude in the Hat”, AFMA has had the cast and crew shooting in a secret location in Canada for 16 months. “Their plot lines, special effects and even main character are dead on the same”, Mr. Weil explained. “We have even heard that Universal plans to duplicate our bilingual effort.” In support of their case, Mr. Weil presented in court the below photograph from the planned Valentine’s Day release, “El Dudo en la Sombrero”.
Wednesday, November 05, 2003
AFMA Establishes Youth Chapter
AFMA Executive Director used the opening of the latest Palm Restaurant to announce the establishment of the first Youth Chapter of AFMA. Matt Graller will head the chapter up. Young Mr. Graller explained, “Currently there is no place for the young filet and lobster eaters to go for guidance and training. We hope to establish a mentor program where members of the youth chapter can be paired with adult members of the various special interests groups (SIGs) to learn more about the industry.” Mr. Graller added, “I mean look today’s youth, some of them, like under six, can’t even handle a steak knife, let alone those younger who can’t even chew solid foods. These kids need help. Finally, they have a place to turn.”
Matt’s initiation ceremony was held at the new Northbrook Palm, where he enjoyed a 10 ounce filet and shared a 3 pound lobster. Shown below, he put on a good show bloat.
AFMA Executive Director used the opening of the latest Palm Restaurant to announce the establishment of the first Youth Chapter of AFMA. Matt Graller will head the chapter up. Young Mr. Graller explained, “Currently there is no place for the young filet and lobster eaters to go for guidance and training. We hope to establish a mentor program where members of the youth chapter can be paired with adult members of the various special interests groups (SIGs) to learn more about the industry.” Mr. Graller added, “I mean look today’s youth, some of them, like under six, can’t even handle a steak knife, let alone those younger who can’t even chew solid foods. These kids need help. Finally, they have a place to turn.”
Matt’s initiation ceremony was held at the new Northbrook Palm, where he enjoyed a 10 ounce filet and shared a 3 pound lobster. Shown below, he put on a good show bloat.
Saturday, October 25, 2003
"If we ain't getting liquored up, we might as well be working."
John Loveless
Monday, October 20, 2003
Dateline Northbrook - With mouthwatering anticipation, Paul Graller, AFMA Executive Director formed a line today outside of the newest Palm Restaurant in Northbrook, Illinois. Eager to be the first to indulge in the finest surf and turf, Mr. Graller began his "camp out" effort to be included in the first seating when the restaurant opens October 30th.
I may not be David Blaine, but I can certainly wait a while for the best filet in town. And since I am not David Blaine, I dont have to starve myself while waiting. With lobster bib in place, Mr. Graller took a position in the Northbrook Court shopping mall over the weekend.
Monday, June 23, 2003
Dateline Toronto - News came out of Canada today of the establishment of the first international chapter of the American Floor Managers Association. Although the lowest attendance in AFMA history, the event was punctuated with plenty of show bloat. The dinner was hosted by John Loveless, chair of the Canadian chapter of SIGPAY and attended by Paul Graller, AFMA Executive Director. In celebration of the event, Mr. Loveless exclaimed, "We are proud to be able to host this inaugural event, we're just SARsy that more members couldn't attend." Mr. Graller was also SARSprised,"It isn't often that when John opens up the SIGPAY vault, that members aren't there to partake in the festivities."
Pictured here are Mr. Loveless (left) and Mr. Graller (bloated) at the entrance to the Harbour Sixty restaurant. "Unfortunately," added Mr. Graller, "We are adding chapters faster than the Palm can open restaurants, but this place really knows how to cook up the beef."
Monday, February 24, 2003
"Butter on your shirt is not a stain, It's a medal of honor."
Red Lobster commercial
Red Lobster commercial
Friday, February 07, 2003
Hello AFMA Members. Welcome to the new digital home of YOUR association. All of us at AFMA HQ are happy to bring you this new member benefit at no additional charge.
If you have any comments, please contact me at pgraller@heiexpo.com
Enjoy and visit often!!!
If you have any comments, please contact me at pgraller@heiexpo.com
Enjoy and visit often!!!
