"filmID","creator","title","date_of_publication","runtime","series_title","summary","format_type","associated_entity","geography","subject_group","genre","image_url","direct_url"
"asp2439195-ebap","","CEO exchange. The recipe for success. Happy customers and employees. Season 4","","57 minutes","['CEO exchange']","On this episode of CEO Exchange, taped at the University of Washington Business School in Seattle, we'll meet two CEOs of companies known for bonding with their customers and employees.  Blake W. Nordstrom is carrying on the pioneering family tradition of providing exceptional customer service at a large retail store, where employees are considered part of the extended family.  Jim Donald makes sure that Starbucks is a comfortable home-away-from-home for customers, and the company takes pride in treating employees as 'partners.'  Two CEOs who realize that happy customers and happy employees keep the cash registers ringing.","stream","['Starbucks Coffee Company', 'Nordstrom (Firm)', 'Donald, Jim', 'Nordstrom, Blake']","[]","['Customer services', 'Industrial relations']","['Filmed interviews']","https://d3crmev290s45i.cloudfront.net/frames/1005353xxx/1005353898/1005353898-disc001-file001-frame00010-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2439195"
"asp2439189-marc","","Great chefs of the world. Episode 206","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Wilhelm Schnattl prepares an appetizer of Beer Beef Tea with Hops Spears, chef Markus Wesch prepares an entree of Wahoo and Lentils with Foie Gras, and chefs Michel Troisgros and Sebastian Degardin prepare a dessert of Crepe Cake.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054877/1006054877-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439189"
"asp2439177-marc","","Great chefs of the world. Episode 205","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Bernard Loiseau prepares an appetizer of Mushroom Soup, chef Alfred Kaiser prepares an entree of Oxtail Stew with Semolina Dumplings and Vegetables, and chef Thomas Kytka prepares a dessert of Rice Pudding with Sorbet and Peaches.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054875/1006054875-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439177"
"asp2439174-marc","","Great chefs of the world. Episode 204","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Jean-Michel Lorain prepares an appetizer of Scallops and Chanterelles with Endive, chef Lisl Wagner-Bacher prepares an entree of Roast Saddle of Veal with Potato Crepes, and chef Tom Aikens prepares a dessert of Caramelized Apple Phyllo with Vanilla Sauce and Apple Sorbet.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054873/1006054873-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439174"
"asp2439171-marc","","Great chefs of the world. Episode 203","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Philip Howard prepares an appetizer of Risotto of Herbs with Salmon, Oysters, Caviar, and Champagne, chef Jean-Claude Garzia prepares an entree of Bermuda Wahoo with Orange-Green Peppercorn Sauce, and chef Walter Jost prepares a dessert of Pancake with Apple-Cranberry Filling.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054871/1006054871-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439171"
"asp2439167-marc","","Great chefs of the world. Episode 202","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Martin Reitberger prepares an appetizer of Fried Trout in Beer Batter with Lemon Sour Cream, chef Roger Vergé prepares an entree of Chicken Roulade with Olives, and chef Albert Roux prepares a dessert of Rhubarb Compote with Pepper Tuiles.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054869/1006054869-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439167"
"asp2439163-ebap","","Great chefs of America. Episode 217","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Wayne Nish prepares sashimi in olive oil and soy sauce, chef Michael Taus prepares venison with pierogis, and chef Scott Boswell prepares bananas foster.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054659/1006054659-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2439163"
"asp2439153-marc","","Great chefs of the world. Episode 201","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef William O'Callaghan prepares an appetizer of Smoked Salmon, chef Jean Michel Lorain prepares an entree of Suckling Veal Chop, and chef Franz Girbl prepares a dessert of Mocha Mousse Torte with Wild Berries.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054867/1006054867-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439153"
"asp2439132-ebap","","Great chefs of America. Episode 216","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Odessa Piper prepares a cheese tuille salad, chef Sandro Gamba prepares seared Maine lobster, and chef Francois Payard prepares a chocolate coconut cake.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054657/1006054657-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2439132"
"asp2439129-marc","","Great chefs of the world. Episode 200","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Heinz Reitbauer, Jr. prepares an appetizer of Jellied Duck with Potato Bread, chef Kevin Thornton prepares an entree of Suckling Pig, and chef David Fillat prepares a dessert of Apple Tart with Vanilla Sauce and Caramel.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054865/1006054865-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439129"
"asp2439118-ebap","","Great chefs of America. Episode 215","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Michael Taus prepares foie gras with lobster toast, chef Tom Colicchio prepares braised striped bass, and chef Jean-Luc Albin prepares a pear tart.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054655/1006054655-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2439118"
"asp2439113-marc","","Great chefs of the world. Episode 199","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Penny Plunkett prepares an appetizer of Carpaccio of Dublin Bay Prawns, chef Meinrad Neunkirchner prepares an entree of Roasted Squab with Peppermint Oil and Cinnamon with Wild Mushroom Risotto, and chef Jean-Marie Auboine prepares a dessert of Fresh Autumn Fruits Roasted in Tahitian Vanilla with Crunchy Crust.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054863/1006054863-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439113"
"asp2439099-marc","","Great chefs of the world. Episode 198","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Michel Troisgros prepares an appetizer of Mussels and Braised Vegetables, chef Gernot Hicka prepares an entree of Venison in Juniper Cream Sauce au Gratin with Mushrooms, and chef Eric Deblonde prepares a dessert of Croustillants of Banana, Mango, and Mint.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054861/1006054861-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439099"
"asp2439088-cjv2","","The couples conference","","58 min","['The couples conference']","Based on Perel's Mating in Captivity, this bold take on intimacy and sex grapples with the obstacles and anxieties that arise when our quest for secure love conflicts with our pursuit of passion. We will tackle eroticism as a quality of aliveness and vitality in relation-ships extending far beyond mere sexuality and consider how the need for secure attachment and closeness can co-exist with the quest for individuality and freedom.","stream","[]","[]","['Couples therapy', 'Marriage counseling', 'Sex therapy']","['Instructional films', 'Filmed panel discussions']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967130/1005967130-disc001-file001-frame00185-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2439088"
"asp2439077-marc","","Great chefs of the world. Episode 197","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Albert Roux prepares an appetizer of Soufflé Suissesse, chef Philippe Jousse prepares an entree of Saint-Pierre (John Dory) with Fennel and Confit, and chef Alfred Kaiser prepares a dessert of Apple-Ricotta Dumplings.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054859/1006054859-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439077"
"asp2439068-marc","","Great chefs of the world. Episode 196","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Siegfried Pucher prepares an appetizer of Marinated Cornish Game Hens with Ratatouille on Arugula Salad, chef Jean-Pierre Billoux prepares an entree of Pike-Perch, and chef Neil McFadden prepares a dessert of Iced Lemon and White Chocolate Parfait with Pink Grapefruit and Champagne.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054857/1006054857-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439068"
"asp2439065-cjv2","","The couples conference","","78 min","['The couples conference']","In this workshop, we will look at fantasy as an ingenious way our creative mind overcomes all sorts of relational and intra-psychic conflicts around desire and intimacy. Therapists can help clients develop a view of fantasy as a narrative that creates a safe space to experience the pleasure that can invigorate their loving relation-ships. They will decipher the meaning of sexual fantasies, approaching them more as dreams or complex symbolic structures than as literal narratives of secret intentions. In recognizing the depth, complexity and healing qualities of the erotic imagination, we explore sexual fantasy as a staging ground for action and es-cape that turns the tables on those responsible for earlier experiences of demoralization, defeat, and even trauma. As therapists, we need a clearer distinction between issues of privacy and secrecy in the arena of sexuality, as well as a range of clinically valuable ideas about when and how to bring fantasy into a relationship and -- just as importantly -- when and how not to.","stream","[]","[]","['Couples therapy', 'Sexual fantasies', 'Marriage counseling', 'Sex therapy']","['Instructional films', 'Filmed panel discussions']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967131/1005967131-disc001-file001-frame03115-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2439065"
"asp2439054-marc","","Great chefs of the world. Episode 195","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Sissy Sonnleitner prepares an appetizer of Selection of Carinthian Ravioli, chef Dennis Lenihn prepares an entree of Filet of Beef Wrapped in Irish Smoked Ham, and chef Sebastian Degardin prepares Chocolate Tart for dessert.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054855/1006054855-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439054"
"asp2439033-marc","","Great chefs of the world. Episode 194","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Olivier Ramos prepares an appetizer of Jumbo Sea Scallops, chef Patrick Henriroux prepares an entree of Chicken Cooked in Pork Bladder, and chef Martin Reitberger prepares a dessert of Fried Pear Dumplings with Stewed Pears.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054853/1006054853-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439033"
"asp2439008-marc","","Great chefs of the world. Episode 193","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Gunter Gaderbauer prepares an appetizer of Saddle of Venison in Sour Cream Dough with Elderberry Sauce, chef Bernard Loiseau prepares an entree of Squab and Cabbage Stuffed with Foie Gras, and chef Jean-Claude Garzia prepares a dessert of Poached Pear in Red Fruit  Puree.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054851/1006054851-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2439008"
"asp2438976-marc","","Great chefs of the world. Episode 192","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Markus Wesch prepares an appetizer of Shark Hash, chef Philip Howard prepares an entree of Herb-crusted Saddle of Lamb, and chef Marc Janodet prepares a dessert of Baked Seasonal Fruits.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054849/1006054849-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2438976"
"asp2438968-ebap","","Great chefs of America. Episode 214","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef John Coletta prepares sauteed red mullet, chef Christian Gille prepares tuna provencal, and chef Claudia Fleming prepares chocolate ganache cake.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054653/1006054653-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2438968"
"asp2438960-marc","","Great chefs of the world. Episode 191","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Paul Gaylor prepares an appetizer of Caponata Charlotte with Goat Cheese and Eggplant Mousse, chef Wilhelm Schnattl prepares an entree of Roulade of Wild Boar, and chef Olivier Berger prepares a dessert of Chocolate Tart with Hazelnuts.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054847/1006054847-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2438960"
"asp2438941-cjv2","","The couples conference","","110 min","['The couples conference']","A presentation from John Gottman followed by a panel discussion with Ellyn Bader, Helen Fisher, Esther Perel, and John Gottman on the topic of infidelity.","stream","[]","[]","['Couples therapy', 'Adultery', 'Marriage counseling']","['Instructional films', 'Filmed panel discussions']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967132/1005967132-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2438941"
"asp2438940-ebap","","Great chefs of America. Episode 213","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Odessa Piper prepared apricot biscotti, chef Scott Boswell prepares veal with potato galette, and chef Antoine Bouterin prepares a pound cake.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054651/1006054651-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2438940"
"asp2436723-ebap","","Great chefs of America. Episode 212","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Wayne Nish prepares shirred egg with truffles, chef John Coletta prepares roasted chicken and polenta, and chef Jean-Luc Albin prepares three-milk cake.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054649/1006054649-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2436723"
"asp2436208-ebap","","Great chefs of America. Episode 211","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Daniel Orr prepares spiced frog legs, chef Scott Williams prepares a grilled portobello mushroom, and chef Brian Schoenbeck prepares a chocolate-passion fruit dome.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054647/1006054647-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2436208"
"asp2436184-ebap","","Great chefs of America. Episode 210","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Richard Starr prepares goat cheese creme brulee, chef Odessa Piper prepares chicken breast with fennel, and chef Deborah Snyder prepares a pear tart.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054645/1006054645-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2436184"
"asp2435786-flon","","Up close and personal. The ecology of David Suzuki","1998","46 min","[]","Using 3D animation, time lapse, infrared, and macro photography, this documentary takes us on a fascinating exploration of the invisible teeming life that surrounds us. As we watch David Suzuki go about his daily life, fluffing his pillow, taking a shower, having breakfast, we see that trillions of bacteria, yeasts, fungi, and mites flourish on every inch of his skin. For the most part, these beings are benign. Many, in fact, are essential to the proper functioning of our immune systems. This program is about the natural history of this invisible world: the things that float in the air around us, the microbes that live in the dishcloth, the fungi under our fingernails, and the visitors in the saucer under a houseplant. Our toothbrush dislodges some five hundred species of bacteria, comfortably ensconced in our mouths. From the sticky door handle of the refrigerator to the generations of dust mites under the living room rug, there are ""critters"" most of us don't even know exist.","stream","['Suzuki, David T']","[]","['Bacteria', 'Microorganisms', 'Fungi']","['Documentary films']","https://d3crmev290s45i.cloudfront.net/frames/1003832xxx/1003832151/1003832151-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?FLON;2435786"
"asp2435587-marc","","Great chefs of the world. Episode 190","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Franz Girbl prepares an appetizer of Goose Liver Terrine on Rosehip Sauce, Markus Wesch prepares an entree of Seared Rockfish with Passion Fruit Sauce, chef Francis Chaveau prepares a dessert of Gratin of Grapefruit and Figs.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054845/1006054845-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435587"
"asp2435585-marc","","Great chefs of the world. Episode 189","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Brendan O'Sullivan prepares an appetizer of Smoked Salmon, chef Coco Pacheco prepares an entree of Shellfish Stew, and chef Jean-Marie Auboine prepares a dessert of Chocolate Crunchy Cake and Praline.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054843/1006054843-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435585"
"asp2435583-marc","","Great chefs of the world. Episode 188","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Steve Young prepares an appetizer of Seared Foie Gras with Port and Cranberry Reduction, chef Jean-Paul Lacombe prepares an entree of Chicken from Bresse with Truffles and Foie Gras Sauce, and chef Stuart Pate prepares a dessert of Fruit and Lemongrass Panna Cotta.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054841/1006054841-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435583"
"asp2435581-marc","","Great chefs of the world. Episode 187","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Patrick Henriroux prepares an appetizer of Pumpkin Soup with Cappuccino of Roasted Cumin and Duck Foie Gras Dumpling, chef Jean-Claude Garzia prepares an entree of Roast Lamb Loin in a Gold Cage with Rosemary Sauce, and chef Kevin Thornton prepares a dessert of Nougat Pyramid with Fruits and Orange Sauce.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054839/1006054839-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435581"
"asp2435579-marc","","Great chefs of the world. Episode 186","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Christian Domschitz prepares an appetizer of Crackling Dumplings on Fried Sauerkraut, chef Serge Bottelli prepares an entree of Lightly-smoked Lamb Loin, and chef Philippe Jousse prepares a dessert of Roasted Figs in Port Wine on Fruit Bread with Apricot Marmalade.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054837/1006054837-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435579"
"asp2435577-marc","","Great chefs of the world. Episode 185","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Jean-Paul Lacombe prepares an appetizer of Suckling Pig Foie Gras Terrine with Potato Stuffed with Pig's Feet, Truffles, and Mushrooms, chef Conrad Gallagher prepares an entree of Roasted Lamb Loin, and chef Jean-Claude Garzia prepares a dessert of Tarte Tatin.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054835/1006054835-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435577"
"asp2435575-marc","","Great chefs of the world. Episode 184","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Tom Aikens prepares an appetizer of Roasted Scallops and Braised Pork Belly with Celeriac Puree and  Rosemary Sauce, chef Jean-Pierre Billoux prepares an entree of Squab with Grapes, and chef Sissy Sonnleitner prepares a dessert of Sour Cream Souffle with Chocolate Sauce and Strawberries.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054833/1006054833-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435575"
"asp2435573-marc","","Great chefs of the world. Episode 183","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Lisl Wagner-Bacher prepares an entree of Asparagus Pots, chef Ernesto Garrigos prepares an entree of Osso Buco, and chef Erwan Le Dantec prepares a dessert of Iced Caramel Mousse.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054831/1006054831-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435573"
"asp2435571-marc","","Great chefs of the world. Episode 182","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Jean-Claude Garzia prepares an appetizer of Sea Scallop and Lobster Sausage with Tomato Sauce, chef Bernard Loiseau prepares an entree of Frog Legs, and chef Kyle Kingrey prepares a dessert of Crème Brûlée with Strawberries.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054829/1006054829-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435571"
"asp2435380-marc","","Great chefs of the world. Episode 181","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Christian Morisset prepares an appetizer of Cannelloni, chef Guillermo Rodriguez prepares an entree of Conger Eel on Quinoa, and chef Markus Mraz prepares a dessert of Ginger Mousse with Pineapple-Coconut Salad.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054827/1006054827-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435380"
"asp2435372-marc","","Great chefs of the world. Episode 180","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef J. Pascal Bodevier prepares an appetizer of Lobster Salad, chef Guillermo Rodriguez prepares an entree of Pacific Delicatessen, and chef Serge Bottelli prepares a dessert of Passion Fruit Pancake Soufflé.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054825/1006054825-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435372"
"asp2435368-marc","","Great chefs of the world. Episode 179","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Kevin Thornton prepares an appetizer of Fillet of Turbot with Brioche, Beetroot, and Grapefruit Sauce, chef Jean Paul Bondoux prepares an entree of Rack of Lamb, and chef Meinrad Neunkirchner prepares a dessert of Sweet Asparagus with Strawberries and Chickweed Ice Cream.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054823/1006054823-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435368"
"asp2435364-marc","","Great chefs of the world. Episode 178","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Eric Deblonde prepares an appetizer of Pan-seared Salmon with Herb Crust on Porridge Pancake, chef Olivier Ramos prepares an entree of Roast Pork, and chef Patrick Pomarès prepares a dessert of Crème Brûlée with Caramelized Mangoes and Mango Puree.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054821/1006054821-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435364"
"asp2435362-marc","","Great chefs of the world. Episode 177","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef François Rodolphe prepares an appetizer of Oysters in Cucumber Jelly with Red Wine Vinegar, chef Philip Fitzpatrick prepares an entree of Thai Barbecue Wahoo, and chef Christian Domschitz prepares a dessert of Gingerbread Soufflé with Traminer Sabayon.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054819/1006054819-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435362"
"asp2435360-marc","","Great chefs of the world. Episode 176","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Serge Bottelli prepares an appetizer of Lobster and Morel Mushrooms, chef Michel Troisgros prepares an entree of Papillottes of Hake Bayaldi, and chef William O'Callaghan prepares a dessert of Rhubarb au Gratin.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054817/1006054817-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435360"
"asp2435358-marc","","Great chefs of the world. Episode 175","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Christian Willer prepares an appetizer of Lobster Salad with Fine Herbs, chef Christian Domschitz prepares an entree of Venison and Tyroleon Ham Cordon Bleu with Pumpkin and Celery Mayonnaise, and chef Benoit Blin prepares a dessert of Chocolate Coffee Cup.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054815/1006054815-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435358"
"asp2435356-marc","","Great chefs of the world. Episode 174","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Neil McFadden prepares an appetizer of Mushrooms, Sage, and Parsnips with Duck Liver, chef Christian Morisset prepares an entree of Poitrine de Caneton du Marais de Challans Violie (Breast of Duck), and chef Gernot Hicka prepares a dessert of Crêpe à la Goldener Hirsch.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054813/1006054813-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435356"
"asp2435354-marc","","Great chefs of the world. Episode 173","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Roger Vergé prepares an appetizer of Artichoke à la Barigoule, chef Eric Deblonde prepares an entree of Croustillant of Lobster with Saffron Vinaigrette, and chef Siegfried Pucher prepares a dessert of Chocolate-Strawberry Dumplings with Rhubarb.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054811/1006054811-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435354"
"asp2435352-marc","","Great chefs of the world. Episode 172","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Dennis Lenihan prepares an appetizer of Summer Scallops Salad, chef Martin A. Reitberger prepares an entree of Saddle of Veal on Morel Sauce with Herbed Risotto, and chef Jean-Paul Lacombe prepares a dessert of Praline Tart with Praline Ice Cream.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054809/1006054809-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435352"
"asp2435350-marc","","Great chefs of the world. Episode 171","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Jean-Claude Garzia prepares an appetizer of Vegetable Cake, chef Francis Chaveau prepares an entree of Sea Bream Fisherman-Style, and chef Barbara Illmaier prepares a dessert of Warm Day and Night Pudding.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054807/1006054807-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435350"
"asp2435348-marc","","Great chefs of the world. Episode 170","","23 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Franck Cerutti prepares an appetizer of Shellfish and Seafood Sauté, chef Sissy Sonnleitner prepares an entree of Roasted Rabbit with Onion Gravy, and chef Philip Howard prepares a dessert of Strawberry Soup with Champagne.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054805/1006054805-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435348"
"asp2435343-marc","","Great chefs of the world. Episode 169","","23 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Coco Pacheco prepares an appetizer of King Crab Cake, chef Olivier Ramos prepares an entree of Roasted Duck with Pear-Sweet Potato Rosti, and chef Wilhelm Schnattl prepares a dessert of Baked Rhubarb Kisses.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054803/1006054803-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435343"
"asp2435342-marc","","Great chefs of America. Episode 120","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Jonathan Eismann prepares steamed clams in wasabi broth with key lime, chef Ken Goff prepares sauteed fillet of walleye with tomatoes and spring herb butter, and chef Anne Kearney prepares an almond and pear tart.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054465/1006054465-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435342"
"asp2435339-marc","","Great chefs of the world. Episode 168","","23 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Keith Scheible prepares an appetizer of Barbecued Langoustine Risotto, chef Christophe Lidy prepares an entree of Roasted Rack of Lamb with Fava Beans and Zucchini Spaghetti and Basil Sauce, and chef Brendan O'Sullivan prepares Dark Chocolate Tart for dessert.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054801/1006054801-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435339"
"asp2435337-marc","","Great chefs of the world. Episode 167","","23 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Philippe Jousse prepares an appetizer of Flan with Crab Cake and Pureed Artichokes, chef Paul Gaylor prepares an entree of Sea Bass, and chef Ernesto Garrigos prepares a dessert of Tiramisú.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054799/1006054799-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435337"
"asp2435336-marc","","Great chefs of America. Episode 119","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Frank Caputo prepares a bouchee of white shrimp and crawfish, chef Cory Schreiber prepares quail with brown butter, cider, and sage, and chef Richard Rivera prepares an opera torte.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054463/1006054463-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435336"
"asp2435333-ebap","","Great chefs of America. Episode 209","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Bill Telepan prepares a crab cocktail, chef Joachim Splichal prepares scallop and black bass tartar, and chef Michael Taus prepares squash stuffed crepes.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054643/1006054643-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2435333"
"asp2435331-marc","","Great chefs of the world. Episode 166","","23 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Karl Mraz prepares an appetizer of Chicken Wings in Tempura, chef Penny Plunkett prepares an entree of Pigeon with Bunratty Mead, and chef Phillipe Le Pelletier prepares a Cookie Basket with Red Fruit for dessert.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054797/1006054797-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435331"
"asp2435319-marc","","Great chefs of America. Episode 118","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Frank Brigtsen prepares gratin of oysters, chef Don Yamauchi prepares napoleon of rabbit and foie gras with wild mushrooms and crispy potatoes, and chef Jamie Adams prepares panna cotta with pecan cookies.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054461/1006054461-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435319"
"asp2435314-marc","","Great chefs of the world. Episode 165","","23 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Kálmán Kalla prepares an appetizer of Apple and Goose Liver Sandwich, chef Heinz Hanner prepares an entree of Squab with Lentils and White Onion Fondue, and chef Paula Hurtado prepares Apple Cake for dessert.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054795/1006054795-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435314"
"asp2435309-ebap","","Great chefs of America. Episode 208","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Sandro Gamba prepares crab salad napoleon, chef Tom Douglas and Shelley Lance prepare potato gnocchi with chanterelle mushrooms, and chef Francois Payard prepares a lemon tart.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054641/1006054641-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2435309"
"asp2435306-marc","","Great chefs of the world. Episode 164","","23 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Coco Pacheco prepares an appetizer of Seafood Cocktail, chef Pablo Massey prepares an entree of Octopus, and chef Romeo Morocutti prepares a dessert of Bohemian Pancakes with Plum Gelee and Poppy Seed Parfait.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054793/1006054793-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435306"
"asp2435305-marc","","Great chefs of America. Episode 117","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Donald Barickman prepares oyster stew, chef Frank Stitt prepares grilled tuna with crawfish pirlau and watercress essence, and chef Pascal Demory prepares pear charlotte.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054459/1006054459-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435305"
"asp2435298-marc","","Great chefs of the world. Episode 163","","23 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Jaroslav Müller prepares an appetizer of Pike Fillet on a Bed of Potato Salad with Pumpkin Seeds, chef Guillermo Rodriguez prepares an entree of Rabbit in Zucchini and Thyme Royale, and chef Jean Yves Poirey prepares a dessert of Almond Craquelins with Guava Crème and Chocolate.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054791/1006054791-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435298"
"asp2435297-cjv2","","The couples conference. Infidelity. Topical panel","","62 min","['The couples conference']","A panel discussion about infidelity in marriage and how to help couples recover from it.","stream","[]","[]","['Couples therapy', 'Adultery', 'Marriage counseling']","['Filmed panel discussions']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967110/1005967110-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2435297"
"asp2435295-marc","","Great chefs of the world. Episode 162","","24 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Romeo Morocutti prepares an appetizer of Deep-fried Monkfish, Viennese-style, on a Creamy Potato Mash Salad, chef Dolli Irigoyen prepares an entree of Sole and Crispy Eggplant, and chef Ed Morris prepares a dessert of Coconut Creme Brulée.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054789/1006054789-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435295"
"asp2435294-marc","","Great chefs of America. Episode 116","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Daniel Mellman prepare a trio of shrimp with toasted coconut salad, chef Monique Barbeau prepare a fricasse of seafood, and chef Stephanie Quigley prepares gateau d'Orange.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054457/1006054457-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435294"
"asp2435292-marc","","Great chefs of the world. Episode 161","","23 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Christophe Lidy prepares an appetizer of Sea Bass on Vegetable Mixture, chef Christian Petz prepares an entree of Rack of Lamb with Creamy Polenta and Wide Beans, and chef Paula Hurtado prepares a dessert of Orange Dome.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054787/1006054787-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435292"
"asp2435289-ebap","","Great chefs of America. Episode 207","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Scott Boswell prepares shrimp and scallops with potato hash, chef Erik Blauberg prepares game with brussel sprouts, and chefs John Coletta and Mary Teresi-Crim prepare panna cotta with summer fruits.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054639/1006054639-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2435289"
"asp2435287-cjv2","","The couples conference","","48 min","['The couples conference']","Fifty million Americans currently care for an aging partner or parent. Using poignant movie clips, Janis will address the joy and imposition of care-giving in families and in couples. She'll also offer universal lessons on how partners can help each other grow old gracefully and survive this ordinary, extraordinary journey.","stream","[]","['United States']","['Aging parents', 'Caregivers', 'Family counseling']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967109/1005967109-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2435287"
"asp2435285-marc","","Great chefs of the world. Episode 160","","23 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Pablo Massey prepares an appetizer of Salmon in Spices, chef Kálmán Kalla prepares an entree of Baked Rabbit ""Crown"" with Letcho, and chef Jaroslav Müller prepares a dessert of Sweet Cheese Pancakes with Stewed Plums.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054785/1006054785-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435285"
"asp2435283-marc","","Great chefs of America. Episode 115","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Elizabeth Terry prepares oyster tarts with leeks and country ham, chef Phillippe Boulot prepares roasted salmon with pesto crust napoleon of wilted spinach and over-dried tomatoes with red onion-cilantro relish, and chef Ken Goff prepares a raspberry-white chocolate custard with bittersweet chocolate sauce.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054455/1006054455-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435283"
"asp2435280-marc","","Great chefs of the world. Episode 159","","24 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Harald Fargel prepares an appetizer of Ox Snout Salad, chef Claude Troisgros prepares an entree of Boeuf au Manioc (Beef Filet on Yuca Biscuit), chef Gale E. O'Malley prepares The Unforgettable Torte for dessert.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054783/1006054783-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435280"
"asp2435278-marc","","Great chefs of the world. Episode 158","","23 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Jean Paul Bondoux prepares an appetizer of Stuffed Zucchini Flowers, chef Sam Choy prepares an entree of Crusted Mahimahi with Crab Bisque, and chef Stefan Hierzer prepares a dessert of Sweet Cheese Dumplings.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054781/1006054781-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435278"
"asp2435275-cjv2","","The couples conference. Working with couples in the trenches. Guerilla divorce busting","","59 min","['The couples conference']","This keynote explores the incredibly powerful ways we can restore hope in the flat-lined couples we encounter-both in and out of our offices. Be inspired with new, 11th hour strategies for helping challenging couples want to work things out.","stream","[]","[]","['Couples therapy', 'Marriage counseling']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967108/1005967108-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2435275"
"asp2435273-marc","","Great chefs of the world. Episode 156","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Gerard Kaleohano prepares an appetizer of Maui Onion Soup with Goat Cheese, chef Adi Bittermann prepares an entree of Roast Leg of Venison with Ragoût and Celery Root Pockets, and chef Máximo López prepares a dessert of Chocolate Ganesha.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054779/1006054779-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435273"
"asp2435271-ebap","","Great chefs of America. Episode 206","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Michael Lomonaco prepares scallops and a herb salad, chef Tim Cardillo prepares loin of venison, and chef Joachim Splichal prepares chocolate croissant pudding.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054637/1006054637-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2435271"
"asp2435269-marc","","Great chefs of America. Episode 114","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Thomas Kovacs prepares croustillant of dungeness crab, chef Bradley Ogden prepares oak-fired butterflied lamb salad with griddled corn cakes and chipotle BBQ sauce, and chef Darryl Mickler prepares calvados souffle in an apple with cider sabayon.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054453/1006054453-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435269"
"asp2435255-cjv2","","The couples conference. Connecting with a difficult partner. Marriage rules","","59 min","['The couples conference']","Lerner will describe the key aspects of having a clear and courageous voice with a difficult partner when a relationship is stuck in silence, fighting, distance, and blame.","stream","[]","[]","['Couples therapy', 'Marriage counseling', 'Counseling psychology']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967107/1005967107-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2435255"
"asp2435252-ebap","","Great chefs of America. Episode 205","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef John Besh prepares a smoked foie gras terrine, chef Vincent Guerithault prepares lobster in saffron sauce, and chef Francois Payard prepares a chocolate tart.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054635/1006054635-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2435252"
"asp2435251-marc","","Great chefs of America. Episode 113","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Kathy Cary prepares grist timbale with country ham and morels, chef Anne Gingrass prepares mandarin quail with blood orange and baby greens, and chef Robert Bruce prepares a chocolate torte.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054451/1006054451-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435251"
"asp2435216-marc","","Great chefs of America. Episode 112","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Marty Blitz prepares Florida lobster cassoulet with saffron rouille, chef Louis Osteen prepares grouper with rice and green chiles, and chef Frank Brigtsen prepare pecan pound cake with fresh berries in champagne.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054449/1006054449-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435216"
"asp2435214-cjv2","","The couples conference. The two cornerstones to successful couples therapy. Acknowledgement and possibility","","59 min","['The couples conference']","Too little acknowledgement will lead to alienation of one of both partners in couples therapy, but too much acknowledgement without a compelling invitation to move on from conflict, blame and the past to new possibilities won't work either. Learn how to maintain that delicate balance and let the couple teach you when to use which method.","stream","[]","[]","['Couples therapy', 'Marriage counseling', 'Counseling psychology']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967106/1005967106-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2435214"
"asp2435207-marc","","Great chefs of America. Episode 111","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Daniel O'Leary prepares cheese grits cake, chef Alfred Portale prepares roasted red snapper with fingerlings, leeks, garlic, and rosemary tagliarini, and chef Royal Dahlstrom prepares sweet potato-pecan pie with wild rice crust and star anise ice cream.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054447/1006054447-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435207"
"asp2435180-cjv2","","The couples conference. And innovative ways to help them. 10 good reasons couples don't enjoy sex","","112 min","['The couples conference']","What do most couples really want from sex? It isn't endless orgasms, or sex around the clock. Most people want the same old things: connection, pleasure, excitement, mystery, validation, and magic. When the prospect of getting these is slim, satisfaction declines, and desire falls. This is not a 'dysfunction;' improving genital 'function' is not the answer. The key, instead, often lies in addressing power struggles and control issues; the existential challenges of adulthood; and the need for a new vocabulary. We will discuss how to move couples from perfunctory, infrequent sex to a more vibrant and intriguing experience. We'll also look at what therapists need internally to help couples discuss sex.","stream","[]","[]","['Couples therapy', 'Marriage counseling', 'Counseling psychology', 'Sex therapy']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967105/1005967105-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2435180"
"asp2435160-marc","","Great chefs of America. Episode 110","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Robert Bruce prepares a sweet potato and crabmeat napoleon, chef George Morrone prepares medallions of ahi tuna, and chef Gabriel Viti prepares croustillant.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054445/1006054445-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2435160"
"asp2435124-ebap","","Great chefs of America. Episode 204","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Thomas Ferlesch prepares eggplant terrine with goat cheese, chef Eric Wadlund prepares sunflower seed-crusted salmon, and chef Christina Nicosia prepares a praline pear fromage.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054633/1006054633-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2435124"
"asp2435075-ebap","","Great chefs of America. Episode 203","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Michael Lomonaco prepares roasted oysters with wild mushrooms, chef Jean-Louis Palladin prepares foie gras with citrus sauce, and chef Thaddeus DuBois prepares Kaiser Schmarren.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054631/1006054631-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2435075"
"asp2435013-ebap","","Great chefs of America. Episode 202","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Michel Marcais prepares duck confit crepe, chef Daniel Orr prepares beef with vegetables and truffle butter, and chef Michael Smith prepares a pear and chocolate cinnamon tart.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054629/1006054629-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2435013"
"asp2434926-ebap","","Great chefs of America. Episode 201","","25 minutes","['Great chefs of America']","In this episode of Great Chefs of America chef Kim Canteenwalla prepares scallops with risotto, chef Suzana Davila prepares chicken mole, and chef Claudia Fleming prepares a triple-cream tart.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054627/1006054627-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2434926"
"asp2432827-marc","","Great chefs of the world. Episode 155","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Wolfgang Sichra prepares an appetizer of Smoked Trout Terrine, chef Dominique Jamain prepares an entree of Seared Pacific Shrimp with Soba Noodles, Crab Meat, Asian Vegetables, and Garlic-Miso Dressing, and chef Paula Hurtado prepares a dessert of Frozen Chocolate Tart.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054775/1006054775-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432827"
"asp2432801-marc","","Great chefs of the world. Episode 154","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Manfred Buchinger prepares an appetizer of Hot Curdled Chanterelle Soup, chef George Mavrothalassitis prepares an entree of Onaga Baked in Salt Crust with Herbs and Ogo Sauce, and chef Dolli Irigoyan prepares a dessert of Tiramisú with Dulce de Leche Atop.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054773/1006054773-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432801"
"asp2432781-marc","","Great chefs of the world. Episode 153","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Kelly Degala prepares an appetizer of Grilled Kauai Prawns and Bean Thread Noodles with a Strawberry Papaya-Chili Vinaigrette, chef Oliver Horion prepares an entree of Tournedos Sturgeon, and chef Reinhard Gerer prepares a dessert of Rice Tarts on Orange Sauce.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054771/1006054771-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432781"
"asp2432777-marc","","Great chefs of the world. Episode 152","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Ada Concaro prepares an appetizer of Duck-stuffed Ravioli, chef Gerard Kaleohano prepares an entree of Ahi Wellington Kailua on Hearts of Palm with Citrus-Herb Butter, and chef Wolfgang Sichra prepares a dessert of Malakoff Cream.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054769/1006054769-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432777"
"asp2432770-marc","","Great chefs of the world. Episode 151","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Mike Longworth prepares an appetizer of Steamed Seafood Laulau, chef Guillermo Rodriguez prepares an entree of Lamb Tenderloin, and chef Manfred Buchinger prepares a dessert of Deep-fried Strawberries with White Wine Parfait.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054767/1006054767-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432770"
"asp2432766-marc","","Great chefs of the world. Episode 150","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Claude Troisgros prepares an appetizer of Homard Pailleté (Lobster and Tomato Salad with Vinaigrette), chef Dominique Jamain prepares an entree of Swordfish with a Crab Meat-Sesame Crust, Warm Mirin-Cilantro Sauce, and Garlic-Miso Dressing, and chef Christian Petz prepares a dessert of Lemon Mousse on Wild Cherry Jelly.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054765/1006054765-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432766"
"asp2432755-marc","","Great chefs of the world. Episode 149","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Oliver Horion prepares an appetizer of Pheasant in Phyllo, chef Reinhard Gerer prepares an entree of Pheasant in Phyllo, and chef Gale E. O'Malley prepares The Nobleman's Dessert  Box.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054763/1006054763-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432755"
"asp2432747-marc","","Great chefs of the world. Episode 148","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Adi Bittermann prepares an appetizer of Blood Sausage Pockets on Marjoram Cabbage, chef Pierre Landry prepares an entree of Duck Breast in Salt Crust with Exotic Fruits and Thyme Sauce, and chef Kálmán Kalla prepares a dessert of Pancakes à la Gundel.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054761/1006054761-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432747"
"asp2432745-marc","","Great chefs of the world. Episode 147","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Thomas B.H. Wong prepares an appetizer of Togarashi-seared Beef Poke with Chilled Spicy Tomato Soup, chef Alfredo Ayala prepares an entree of Pan-fried Red Snapper, and chef Helmut Österreicher prepares a dessert of Waldviertel Poppy Seed Soufflé with Berry Compote.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054759/1006054759-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432745"
"asp2432743-marc","","Great chefs of the world. Episode 146","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Thierry Alix prepares an appetizer of Mixed Salad with Vegetables, chef Stefan Hierzer prepares an entree of Venison Medallions with Creamed Cabbage and Slip Dumplings, and chef Paula Hurtado prepares a dessert of Fruit Tarte.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054757/1006054757-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432743"
"asp2432741-marc","","Great chefs of the world. Episode 145","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Sandor Varga prepares an appetizer of Consomme Gourmet Art, chef Pablo Massey prepares an entree of Proscuitto-wrapped Rabbit, and chef Rudolph Kellner prepares a dessert of Rice Soufflé with Pear.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054755/1006054755-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432741"
"asp2432739-marc","","Great chefs of the world. Episode 144","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Heinz Hanner prepares an appetizer of Spring Roll with Lamb Sweetbreads and Three Pepper Sauces, chef Sam Choy prepares an entree of Sweet and Sour Opakapaka, and chef Ada Concaro prepares a dessert of Custard with Anise and Caramel Autumn Fruits.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054753/1006054753-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432739"
"asp2432737-marc","","Great chefs of the world. Episode 143","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Gerard Reversade prepares an appetizer of Ahi Tartare and Taro Chips, chef Romeo Morocutti prepares an entree of Saddle of Lamb with Funghi Risotto on Rosemary and Crispy Vegetables, and chef Jean Yves Poirey prepares a dessert of Fruit Croquant.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054751/1006054751-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432737"
"asp2432735-marc","","Great chefs of the world. Episode 142","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef David Kendrick prepares an appetizer of Caribbean Lobster Spring Rolls, chef Harald Fargel prepares an entree of Figlmüller Schnitzel with Four Potato Salads, and chef Paula Hurtado prepares a dessert of Lucume Mousse.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054749/1006054749-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432735"
"asp2432733-marc","","Great chefs of America. Episode 109","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef John Currance prepares smoked oyster timbale on fried tabasco-cheese grits, chef Ernst Konrad prepares pork tenderloin with tomato-sorrel concasse, and chef Jean-Luc Albin prepares a fresh fruit tart.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054443/1006054443-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432733"
"asp2432731-marc","","Great chefs of America. Episode 108","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Guillermo Thomas prepares pan-fried soft-shell crawfish and eggplant with caramelized nuts and lemon butter sauce, chef Norman Van Aken prepares pan-cooked yellowtail with garlic mashed potatoes and citrus butter sauce, and Anne Quatrano prepares and Kona coffee ice cream sandwich.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054441/1006054441-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432731"
"asp2432729-marc","","Great chefs of America. Episode 107","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef John Pence prepares sweetbreads with balsamic mustard demi-glace and roasted shallots, chef Roger Kaplan prepares pan-fried soft-shell crab with lobster slaw and yellow tomato vinaigrette, and chef Marty Blitz prepares mojo sabayon with brazilnut-phyllo basket and strawberry guava-hot pepper coulis.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054439/1006054439-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432729"
"asp2432721-marc","","Great chefs of America. Episode 106","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Frank Lee prepares sauteed shitake mushrooms with foie gras mousse and port wine sauce, chef Gary Danko prepares steamed moroccan-style salmon steak, and chef Alan Sayer prepares chilled summer fruit soup.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054437/1006054437-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432721"
"asp2432719-marc","","Great chefs of the world. Episode 141","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Rudolph Kellner prepares an appetizer of Goose Liver Pepper Balls, chef Peter Merriman prepares an entree of Crispy Sautéed Mahimahi on Spicy Stir-fried Watercress with Pickled Ginger Beurre Blanc and Crispy Cake Noodles, and chef Christophe Lidy prepares a dessert of Apple Tart.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054747/1006054747-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432719"
"asp2432716-marc","","Great chefs of the world. Episode 140","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Janice Barber prepares an appetizer of Parmesan Basket with Polenta, chef Wolfgang Sichra prepares an entree of Oxtail Goulash, and chef Oliver Horion prepares a dessert of Chocolate Biscuit Stuffed with Raspberry Mousse.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054745/1006054745-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432716"
"asp2432714-marc","","Great chefs of America. Episode 105","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Rick Bayless prepares corn tamales, chef Nick Apostle prepares pan-fried soft-shell crawfish, and chef Kevin Boxx prepares strawberry-goat cheese tart with lavender-citrus confit.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054435/1006054435-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432714"
"asp2432712-marc","","Great chefs of the world. Episode 139","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Jeremie Cruz prepares an appetizer of Shrimp Salad Pionono with Calabaza Seed Vinaigrette, chef Manfred Buchinger prepares an entree of Variation on Shoulder Tip with Savoy Cabbage, and chef Michael Madsen prepares a dessert of Cruzan Bananas.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054743/1006054743-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432712"
"asp2432707-clmv","","Le Messie","2011","163 min","[]","The Messiah is an atypical but famous oratorio by Handel, a collage of biblical texts evoking the figure of Christ, from his birth to his resurrection. Handel's work lends itself to the most excessive scenic daring. That of Oleg Kulik, the Russian artist who designed a striking spatial of Vespers of the Virgin by Monteverdi in 2009, is again unusual.","stream","[]","[]","['Masses']","['Concert films']","https://d3crmev290s45i.cloudfront.net/frames/1005964xxx/1005964127/1005964127-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CLMV;2432707"
"asp2432701-marc","","Great chefs of the world. Episode 138","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Dolli Irigoyen prepares an appetizer of Rabbit Salad, chef Alan Wong prepares an entree of Ginger-crusted Onaga with Miso-Sesame Vinaigrette, and chef Rudolph Swonar prepares a dessert of Baked Figs in Mascarpone Cream and Crunch Parfait.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054741/1006054741-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432701"
"asp2432699-marc","","Great chefs of the world. Episode 137","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Patrick Callerec prepares an appetizer of Moano and Kuhuku Prawns with Molokai Sweet Potatoes, chef Helmut Österreicher prepares an entree of Oriental Lamb with Crispy Fried Vegetables, and chef Claude Troisgros prepares a dessert of Crêpe Passion.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054739/1006054739-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432699"
"asp2432698-marc","","Great chefs of America. Episode 104","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Tamara Murphy prepares provencal fish soup with rouille, chef Ronald Liccioni prepares daurade with french green beans, and chef Jea Weitlauf prepares cannoli with zabaglione sauce.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054433/1006054433-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2432698"
"asp2414907-marc","","Great chefs of America. Episode 103","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef José Gutierrez prepares green tomato gazpacho, chef Guillermo Veloso prepares fried rabbit, and chef John Fleer prepares a rich pistachio brownie with ganache and white chocolate ice cream.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054431/1006054431-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414907"
"asp2414903-marc","","Great chefs of the world. Episode 136","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Pierre Landry prepares an appetizer of Smoked Salmon with Lemon Butter Sauce, Pears, and Cold Crème of  Caviar, chef Sandor Varga prepares an entree of Ham Strudel, and chef Heinz Hanner prepares a dessert of Bitter Chocolate Truffles.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054737/1006054737-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414903"
"asp2414898-marc","","Great chefs of the world. Episode 135","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Christian Petz prepares an appetizer of Pumpkin-Goose Liver Crêpes with Hard Apple Cider Sauce, chef Ottmar Weber prepares an entree of Fish Fillet Caprice, and chef Paula Hurtado prepares a Miracle Dessert.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054735/1006054735-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414898"
"asp2414896-ebap","","Great chefs of America. Episode 196","","25 minutes","['Great chefs of America']","On this episode of Great Chefs of America chef Roxanne Scocos prepares an appetizer of squid with orzo, chef Hans Hickel prepares sea bass with fruit chutney, and chef Thomas Ferlesch prepares a milchrahmstrudel.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054617/1006054617-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2414896"
"asp2414895-marc","","Great chefs of America. Episode 102","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Guenter Seeger prepares lamb roulade on zucchini and eggplant carpaccio, chef Paul Bartolotta prepares scampi, and chef Gerard Partoens prepares summer berries with white chocolate mousse.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054429/1006054429-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414895"
"asp2414893-marc","","Great chefs of the world. Episode 134","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Reinhard Gerer prepares an appetizer of Salmon-Lobster Sandwich, chef Coco Pacheco prepares an entree of Cancato (Grilled Sausage and Fish), and chef Mark Hetzel prepares a dessert of Deep-dish Banana Cream Coconut Pie.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054733/1006054733-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414893"
"asp2414891-clmv","","Pinchas Zukerman. Here to make music","1975","63 min","[]","Made over a period of seven years from 1967 to 1974 and contains sound recordings which date back to when Pinchas Zukerman was 9 years old. Together with a complete performance of Beethoven's Trio op. 70, no. 1 by Daniel Barenboim, Pinchas Zukerman and Jacqueline du Pré, made in 1970.","stream","['Zukerman, Pinchas']","['Israel']","['Piano trios', 'Violinists']","['Documentary films']","https://d3crmev290s45i.cloudfront.net/frames/1005823xxx/1005823268/1005823268-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CLMV;2414891"
"asp2414884-cjv2","","Defeat depression. Six non-medication ways to get out of the blue","","91 min","[]","Bill O'Hanlon presents six hopeful and innovate approaches based on a strengths-based approach that utilize the latest science on neuroplasticity to treat depression. Bill O'Hanlon has suffered and recovered from depression and applied these strategies with his own clients.","stream","[]","[]","['Counseling psychology', 'Depression, Mental']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967097/1005967097-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2414884"
"asp2414863-ebap","","Great chefs of the world. Episode 133","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Martin Frost prepares an appetizer of Sweet Potato-wrapped Lobster, chef Ada Concaro prepares an entree of Lamb Rack, and chef Adi Bittermann prepares a dessert of Fried Apple-Poppy Seed Beignets with Sabayon.","stream","[]","[]","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054731/1006054731-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2414863"
"asp2414861-marc","","Great chefs of the world. Episode 132","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef David Paul Johnson prepares an appetizer of Eggplant Napoleon, chef Jaroslav Müller prepares an entree of Glazed Veal with Ham and Noodle Soufflé, and chef Jean Paul Bondoux prepares a dessert of Rhubarb Torte.","stream","[]","[]","['International cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054729/1006054729-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414861"
"asp2414860-marc","","Great chefs of America. Episode 101","","30 minutes","['Great chefs of America']","On this episode of Great Chefs of America, chef Philippe Boulot prepares Dungeness Crab Roll with Carrot Salad and Vegetable Essence, chef Anne Kearney prepares Seared Squab with Rice, and chef Michael Maddox prepares Almond Tuile with Passion Fruit Custard and Caramelized Banana.","stream","[]","['United States']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054427/1006054427-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414860"
"asp2414858-ebap","","Great chefs of America. Episode 197","","25 minutes","['Great chefs of America']","On this episode of Great Chefs of America chef Bob Peterson prepares an appetizer of sweet potato gnocchi, chef Michel Marcais prepares quail ballotine, and chef Daniel Orr prepares a minted melon soup.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054619/1006054619-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2414858"
"asp2414849-marc","","Great chefs of the world. Episode 131","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Stefan Hierzer prepares an appetizer of Smoked Salmon Tartare in Potato Pancakes with Caviar, chef Claude Troisgros prepares an entree of Daurade Acacia (Snapper in Eggplant), and chef Benoit Pepin prepares a dessert of Roasted Pineapple with Black Currant Rum and  Vanilla Beans.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054727/1006054727-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414849"
"asp2414830-marc","","Great chefs of the world. Episode 130","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Benoit Pepin prepares an appetizer of Colombo of Black Mussels with Leeks, chef Hans Schenk prepares an entree of Sugar Mill Escovitched Fish, and chef Patrick Lassaque prepares a dessert of Banana Chocolate Tart with Hazelnut Sauce.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054725/1006054725-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414830"
"asp2414829-cjv2","","Brief therapy. Lasting solutions. The art of persuasion: changing the mind on OCD. Part 2","","64 min","['Brief therapy']","Persuading OCD clients to adopt a new frame of reference is the therapist's primary task. Altering perception -- not adding technique -- helps them change directions because belief always trumps exposure practice. Participants will learn a persuasive strategy -- built out of whole cloth within the first session -- that will frame the entire treatment protocol.","stream","[]","[]","['Obsessive-compulsive disorder', 'Counseling psychology']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967094/1005967094-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2414829"
"asp2414828-marc","","Italian food safari. Episode 13","","26 minutes","['Italian food safari']","This episode of Italian Food Safari, produced by Maeve O'Meara and Guy Grossi, features the full fat world of Italian food.","stream","[]","['Italy']","['Cooking, Italian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833534/1005833534-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414828"
"asp2414824-marc","","Great chefs of the world. Episode 129","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Ramesh Pillai prepares an appetizer of Calabaza Risotto with Indian Pork Pickle, Balsamic Syrup, and Mango Relish, chef Roy Khoo prepares an entree of Basil-scented Caribbean Lobster with Spicy Lemongrass-Ginger Sambal and Coconut Jasmine Rice, and chef Josef Teuschler prepares a dessert of Iced Banana Soufflé on a Chocolate Tarte with Shaved Mangoes.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054723/1006054723-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414824"
"asp2414814-ebap","","Great chefs of America. Episode 198","","25 minutes","['Great chefs of America']","On this episode of Great Chefs of America chef James Boyce prepares an appetizer of sea scallops and foie gras with figs, chef Jean-Louis Palladin prepares tilefish with a vegetable ragu, and chef Stacy Pierce prepares a frozen lemon parfait.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054621/1006054621-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2414814"
"asp2414808-marc","","Italian food safari. Episode 12","","26 minutes","['Italian food safari']","This episode of Italian Food Safari, produced by Maeve O'Meara and Guy Grossi, features the simplicity of Italian cooking.","stream","[]","['Italy']","['Cooking, Italian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833532/1005833532-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414808"
"asp2414803-marc","","Great chefs of the world. Episode 128","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Pierre Castagne prepares an appetizer of Onion Pie, chef Hubert Lorenz prepares an entree of Grouper Fillet with Corn, Tomato, and Plantain, and chef Keith Griffin prepares a dessert of Caramelized Apple Pie with Mango Ice Cream and Fresh Fruit.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054721/1006054721-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414803"
"asp2414783-marc","","Italian food safari. Episode 11","","26 minutes","['Italian food safari']","This episode of Italian Food Safari, produced by Maeve O'Meara and Guy Grossi, features a winter Italian tradition, quail, minestrone, and coffee.","stream","[]","['Italy']","['Cooking, Italian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833530/1005833530-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414783"
"asp2414776-marc","","Great chefs of the world. Episode 127","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Roger Wiles prepares an appetizer of Zucchini-Lobster Soufflé with Ackee and Salt Fish, chef Patrick Gauducheau prepares an entree of Grilled Duck Breast with Pink Peppercorn-Passion Fruit Sauce and Wild Mushrooms, and chef Janice Barber prepares a dessert of Passion Fruit Mousse in a Tuile Cone with Strawberry and Mango Coulis.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054719/1006054719-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414776"
"asp2414763-cjv2","","Brief therapy. Lasting solutions. The art of persuasion: changing the mind on OCD. Part 1","","105 min","['Brief therapy']","Persuading OCD clients to adopt a new frame of reference is the therapist's primary task. Altering perception -- not adding technique -- helps them change directions because belief always trumps exposure practice. Participants will learn a persuasive strategy -- built out of whole cloth within the first session -- that will frame the entire treatment protocol.","stream","[]","[]","['Obsessive-compulsive disorder', 'Counseling psychology']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967093/1005967093-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2414763"
"asp2414754-marc","","Italian food safari. Episode 10","","26 minutes","['Italian food safari']","This episode of Italian Food Safari, produced by Maeve O'Meara and Guy Grossi, features ravioli, almonds, and other Italian dishes.","stream","[]","['Italy']","['Cooking, Italian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833528/1005833528-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414754"
"asp2414751-marc","","Great chefs of the world. Episode 126","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Douglas Rodriguez prepares an appetizer of Ecuadoran Shrimp Ceviche, chef Michael Madsen prepares an entree of Rack of Lamb Crusted with Hazelnuts and Dijon Mustard on Framboise Demi-glace, and chef Scott Williams prepares a dessert of Banana Pudding.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054717/1006054717-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414751"
"asp2414735-marc","","Great chefs of the world. Episode 125","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Philippe Mongereau prepares an appetizer of Suckling Pig Wrapped in Cabbage Leaves, chef Stéphane Bois prepares an entree of Sea Scallops on a Bed of Soft Polenta, and chef Bent Rasmussen prepares a dessert of Almond Sticks.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054715/1006054715-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414735"
"asp2414706-marc","","Italian food safari. Episode 9","","26 minutes","['Italian food safari']","This episode of Italian Food Safari, produced by Maeve O'Meara and Guy Grossi, features salami making, curing olives, and Sicilian pastries.","stream","[]","['Italy']","['Cooking, Italian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833526/1005833526-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414706"
"asp2414687-marc","","Italian food safari. Episode 8","","26 minutes","['Italian food safari']","This episode of Italian Food Safari, produced by Maeve O'Meara and Guy Grossi, features Italian cooking and the Italian way of life in Australia.","stream","[]","['Italy']","['Cooking, Italian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833524/1005833524-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2414687"
"asp2414685-ctv3","","Crossing borders. Part 1","2003","37 min","['Counseling and therapy in video, volume 3']","Consulting in Spanish, with English subtitles, Gonzalo works with a couple who are bi-cultural, bi-national, bi-racial and as he says are running counter to the current. The question of how this couple can find community in which they are accepted and able to make a life for themselves and their infant child is examined. A reflecting team is used. An epilogue and afterthoughts are provided by Dr. Bacigalupe. Translation by Terra Bricker and Marina Lopez.","stream","[]","[]","['Cross-cultural counseling', 'Family counseling']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005835xxx/1005835507/1005835507-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CTIV;2414685"
"asp2414682-ctv3","","Crossing borders. Part 1","2003","47 min","['Counseling and therapy in video, volume 3']","Consulting in Spanish, with English subtitles, Gonzalo works with a couple who are bi-cultural, bi-national, bi-racial and as he says are running counter to the current. The question of how this couple can find community in which they are accepted and able to make a life for themselves and their infant child is examined. A reflecting team is used. An epilogue and afterthoughts are provided by Dr. Bacigalupe. Translation by Terra Bricker and Marina Lopez.","stream","[]","[]","['Cross-cultural counseling', 'Family counseling']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005835xxx/1005835505/1005835505-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CTIV;2414682"
"asp2414638-ctv3","","Mother and daughter. A cultural tale","2003","76 min","['Counseling and therapy in video, volume 3']","An interview with an Irani immigrant mother and her 23 year old daughter highlights the difference that their cultural lenses create in their mutual expectations. Very typical of children becoming Americanized, the daughter wants to fit into the social scene with her friends while the mother wants her to respect the cultural norms of her generation from Iran. The way she dresses, the fact that she doesn't live with her mother even though she is unmarried, the amount of time devoted to family, are all at issue in this session. Their therapist, who is also an Irani woman is present at the consultation. How do we assist families in this predicament? In an epilogue to the program Gonzalo makes his session transparent and provides afterthoughts about the work.","stream","[]","['United States']","['Iranians', 'Narrative therapy', 'Mothers and daughters']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005835xxx/1005835503/1005835503-disc001-file001-frame00010-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CTIV;2414638"
"asp2414612-ebap","","Great chefs of America. Episode 199","","25 minutes","['Great chefs of America']","On this episode of Great Chefs of America chef Erik Blauberg prepares an appetizer of red mullet and caviar, chef Michael Jordan prepares salmon with wilted greens, and chef John Besh prepares a panna cotta with fruit.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054623/1006054623-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2414612"
"asp2414580-ctv3","","Important discussions toward the end of life. A conversation with father time","2005","49 min","['Counseling and therapy in video, volume 3']","In an interview with a man who is battling several terminal illnesses, Lorraine addresses his struggle. He tells her that he has cheated death a number of times and that he is due to have a conversation with, ""Father Time."" Through questions about his many important relationships, she describes how we are all members of a club of life. When we are no longer physically present we can still maintain our membership status through those with whom we have loving connections. Identity is seen as relational instead of residing in an individual, leading to other ways to think about death and the power of life affirming legacy.","stream","[]","[]","['Terminally ill', 'Death', 'Older people']","['Filmed interviews']","https://d3crmev290s45i.cloudfront.net/frames/1005835xxx/1005835501/1005835501-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CTIV;2414580"
"asp2412633-ebap","","Great chefs of America. Episode 200","","25 minutes","['Great chefs of America']","On this episode of Great Chefs of America chef Michael Smith prepares an appetizer of sea scallops, chef Joachim Splichal prepares an Ahi tuna tower, and chef Deborah Snyder prepares a chocolate-pistachio tart.","stream","[]","['United States']","['Cooking, American', 'Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054625/1006054625-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2412633"
"asp2412372-marc","","Great chefs of the world. Episode 124","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Cécile Briaud prepares an entree of Escargot-stuffed Mushrooms with Cabecou Goat Cheese, chef Keith Griffin prepares an entree of Pepper-crusted Yellowfin Tuna with Sweet Potato, and chef Josef Teuschler prepares a dessert of Hazelnut Napoleon Filled with Chocolate-Kahlúa and Passion Fruit Granite.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054713/1006054713-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412372"
"asp2412370-marc","","Great chefs of the world. Episode 123","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Alain Laurent prepares an appetizer of Exotic Crayfish Salad with Vanilla Dressing, chef Philippe Mongereau prepares an entree of Caribbean Lobster Tail Orqujdee, and chef George McKirdy prepares a dessert of Tropical Fruit Pudding.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054711/1006054711-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412370"
"asp2412368-marc","","Great chefs of the world. Episode 122","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Martin Frost prepares Ahi Tempura with Grilled Rice Paper and Mango-Black Bean Dressing, chef Norma Shirley prepares an entree of Fillet of Red Snapper, and chef Andrew Comey prepares a dessert of Frozen Mango Soufflé.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054709/1006054709-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412368"
"asp2412366-marc","","Great chefs of the world. Episode 121","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Michael Madsen prepares an appetizer of Shrimp Sauté with Star Fruit Salsa, chef Thierry Alix prepares an entree of Fillet of Red Mullet with Endive-Tomato Confit and Brown Gravy with Black Olives and Basil, and chef Patrick Lassaque prepares a dessert of Passion Fruit Chiboust with Exotic Fruit Sauté.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054707/1006054707-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412366"
"asp2412364-marc","","Great chefs of the world. Episode 120","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Vernon Hughes prepares an appetizer of Lobster Pancakes with Stingthyme Sauce, chef Chris Fulcher prepares an entree of Salmon Tournado with Mango, Brie, and Roasted Tomato Vinaigrette, and chef Patrick Gateau prepares a dessert of Exotic Fruit Salad Sprinkled with Old Rum.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054705/1006054705-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412364"
"asp2412362-marc","","Great chefs of the world. Episode 119","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Hubert Lorenz prepares an appetizer of Scallops with Sautéed Sweet Potato Relish and Tamarind-Guava Sauce, chef Marc Ehrler prepares an entree of Creole Blaff of Caribbean Lobster and Mexican Foie Gras, and chef John Rhymer prepares a dessert of Virgin Gorda Coconut Layer Cake.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054703/1006054703-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412362"
"asp2412360-marc","","Great chefs of the world. Episode 118","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Dayn Smith prepares an appetizer of Bonito Tartare, chef Richard Buttafuso prepares an entree of Sugar Mill Plantation Pork Roast, and chef Philippa Esposito prepares a dessert of Passion Fruit-Raspberry Mousse.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054701/1006054701-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412360"
"asp2412358-marc","","Great chefs of the world. Episode 117","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Keith Scheible prepares an appetizer of Curried Conch and Plantain Ravioli with Mango-Papaya Coulis, chef Alfredo Ayala prepares an entree of Shrimp Asopao, and chef Cécile Briaud prepares a dessert of Crispy Feuillantines with Fresh Strawberries and  Caramel Ice Cream.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054699/1006054699-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412358"
"asp2412355-marc","","Great chefs of the world. Episode 116","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Bent Rasmussen prepares an appetizer of Cucumber Soup, chef Patrick Gateau prepares an entree of Veal Cutlets with Potatoes à la Provençal, and chef Ivor Peters prepares a dessert of Tropical Parfait.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054697/1006054697-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412355"
"asp2412352-marc","","Great chefs of the world. Episode 115","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Roy Khoo prepares an appetizer of Salad of Sapote, Mango, Avocado, Papaya, and Jicama with Key Lime-Guava Vinaigrette, chef Ottmar Weber prepares an entree of Chicken Trinidad with Orange-Rum Sauce, and chef Michel Chiche prepares a dessert of Fruits and Cereals Salad with Lemon Cream in a White Chocolate Crust.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054695/1006054695-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412352"
"asp2412350-marc","","Great chefs of the world. Episode 114","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Patrick Gateau prepares an appetizer of Fresh Red Tuna Tartare, chef Jeffrey Vigilla prepares an entree of Coffee-Cocoa-spiced Rack of Lamb, and chef David Kendrick prepares a dessert of Sponge Cake with Sautéed Bananas and Spiced Rum Butter.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054693/1006054693-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412350"
"asp2412348-marc","","Great chefs of the world. Episode 113","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Troy Smith prepares an appetizer of Crayfish Medallions with Oyster Sabayon, chef Martin Frost prepares an entree of Grilled Red Snapper with Conch and Corn Pancake and Tamarind-Pineapple Vinaigrette, and chef Alfredo Ayala prepares a dessert of Yuca Fritters and Fresh Mangoes with Puerto Rican Rum and Anisette.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054691/1006054691-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412348"
"asp2412345-marc","","Great chefs of the world. Episode 112","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Marc Ehrler prepares an appetizer of Caribbean Tuna Tartare, chef Benoit Pepin prepares an entree of Seared Red Snapper with Sweet Potatoes and Christophine with a Creole Sauce, and chef Chris Fulcher prepares Lemon-Lime Mousse with Chocolate Crunch for dessert.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054689/1006054689-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412345"
"asp2412336-marc","","Great chefs of the world. Episode 111","","23 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Thierry Alix prepares an appetizer of Langoustine Court Bouillon with Wild Mushrooms, Leeks, and Citronella, chef Norma Shirley prepares an entree of Grilled Baby Lamb Chops with Callaloo, and chef Philippe Mongereau prepares Floating Island Hispaniola for dessert.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054687/1006054687-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412336"
"asp2412329-ebap","","Great chefs of the world. Episode 110","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Richard Buttafuso prepares an appetizer of Salt Fish Spring Rolls, chef Roger Wiles prepares an entree of Jerk-seasoned Pork with a Pumpkin Farcé and Sweet Potato-Callaloo-Goat Cheese  Gnocchi, and chef Alain Laurent prepares a dessert of Crème Brûlée with Sautéed  Exotic Fruits.","stream","[]","[]","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054685/1006054685-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EBAP;2412329"
"asp2412327-marc","","Great chefs of the world. Episode 109","","23 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Patrick Gauducheau prepares an appetizer of Shrimps Stuffed with Scallop Mousse in Roast Bell Pepper-Lime Sauce, chef Dayn Smith prepares an entree of Yautia-wrapped Dorado with  Oven-dried Tomatilla and Tomato Salsa, and chef Peggy Hughes prepares a dessert of Lime Mousse Tart with Coconut Ice Cream and Mango.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054683/1006054683-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412327"
"asp2412324-marc","","Italian food safari. Episode 7","","26 minutes","['Italian food safari']","This episode of Italian Food Safari, produced by Maeve O'Meara and Guy Grossi, features fishing and Italian wines.","stream","[]","['Italy']","['Cooking, Italian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833522/1005833522-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412324"
"asp2412322-marc","","Italian food safari. Episode 6","","26 minutes","['Italian food safari']","This episode of Italian Food Safari, produced by Maeve O'Meara and Guy Grossi, features the Italian garden, prosciutto, cheese, and ricotta cake.","stream","[]","['Italy']","['Cooking, Italian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833520/1005833520-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412322"
"asp2412320-marc","","Italian food safari. Episode 5","","26 minutes","['Italian food safari']","This episode of Italian Food Safari, produced by Maeve O'Meara and Guy Grossi, features lobster, gnocchi, pizza, artichokes, and gelato.","stream","[]","['Italy']","['Cooking, Italian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833518/1005833518-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412320"
"asp2412318-marc","","Italian food safari. Episode 4","","26 minutes","['Italian food safari']","This episode of Italian Food Safari, produced by Maeve O'Meara and Guy Grossi, features artisan bread, Tuscan salad, and wild mushrooms.","stream","[]","['Italy']","['Cooking, Italian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833516/1005833516-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412318"
"asp2412316-marc","","Italian food safari. Episode 3","","26 minutes","['Italian food safari']","This episode of Italian Food Safari, produced by Maeve O'Meara and Guy Grossi, features tomatoes, a Sardinian feast, and tiramisu.","stream","[]","['Italy']","['Cooking, Italian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833514/1005833514-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412316"
"asp2412313-marc","","Italian food safari. Episode 2","","26 minutes","['Italian food safari']","This episode of Italian Food Safari, produced by Maeve O'Meara and Guy Grossi, features sardines, pasta making, and Umbrian-style Italian food.","stream","[]","['Italy']","['Cooking, Italian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833512/1005833512-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412313"
"asp2412312-marc","","Great chefs of the world. Episode 108","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Alain Laurent prepares an appetizer of Artichoke with Smoked Salmon and Goat Cheese, chef Keith Griffin prepares an entree of Barbecued Swordfish and Crispy Fried Gulf Shrimp with Rock Lobster and Squid Ink Risotto, and chef Kevin Boxx prepares a dessert of Guava Mousse in a Tropical Fruit Soup with Mascarpone Ice Cream.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054681/1006054681-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412312"
"asp2412310-marc","","Italian food safari. Episode 1","","26 minutes","['Italian food safari']","This episode of Italian Food Safari, produced by Maeve O'Meara and Guy Grossi, features Italian food, including bread, bruschetta, and cannolis.","stream","[]","['Italy']","['Cooking, Italian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833510/1005833510-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412310"
"asp2412309-ctv3","","Narrative therapy with a young boy","2002","69 min","['Counseling and therapy in video, volume 3']","In what David Epston calls his most memorable session, we see the classic Narrative Therapy moves. He engages an 11-year old who has been institutionalized for problematic behavior. This session took place in 1993 in Sweden and the questions and translated answers appear as subtitles on screen. This session was life-changing for the boy and we have his permission for this recording. David Epston introduces this session and provide a follow-up for this now 19-year old man.","stream","[]","[]","['Personal construct therapy', 'Narrative therapy', 'Child psychotherapy']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005835xxx/1005835499/1005835499-disc001-file001-frame01995-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CTIV;2412309"
"asp2412307-marc","","Great chefs of the world. Episode 107","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Ramesh Pillai prepares an appetizer of Turmeric Coco Yuca with Duck Confit and Tamarind Glaze, chef Bent Rasmussen prepares an entree of Fillet of Veal Oscar with Lobster Medallion, and chef Cécile Briaud prepares The Unnameable Dessert (Chocolate-filled Beignets).","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054679/1006054679-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412307"
"asp2412305-marc","","Food safari. Mauritian food safari. Series 2, episode 13","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Mauritanian food.","stream","[]","['Mauritius']","['Food', 'Cooking, Mauritian']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833444/1005833444-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412305"
"asp2412302-marc","","Great chefs of the world. Episode 106","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Vernon Hughes prepares an appetizer of Garlic-crusted Crayfish Tails with White Beans, Potato Ragoût, and Celery Cream, chef Philippe Mongereau prepares an entree of Baked Fillet of Sea Bass with Creole Sauce and Tropical Puree, and chef Roger Wiles prepares a dessert of Chocolate Floating Islands with Coconut-Sage Crème  Anglaise and Sun-dried Fruit.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054677/1006054677-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412302"
"asp2412300-ctv3","","Solution-oriented art therapy with children and adolescents","2003","49 min","['Counseling and therapy in video, volume 3']","Gilit Gat demonstrates her work with children and adolescents through excerpts of four sessions. Using experiential work with art materials she is able to assist youngsters to resolve problems. The media that she uses, how she uses them and the prompts from her guidebook, ""Identifying Solutions Through Art Therapy"" are available to the viewer on this program. The work moves easily and even a novice can become inspired to work with art media. Focusing on what has worked in the past or what could work in the future, Gilit employs solution-oriented questions in her interviews with these young people.","stream","[]","[]","['Art therapy for children', 'Art therapy for teenagers']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005835xxx/1005835497/1005835497-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CTIV;2412300"
"asp2412299-marc","","Food safari. Korean food safari. Series 2, episode 12","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Korean food.","stream","[]","['Korea']","['Cooking, Korean', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833442/1005833442-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412299"
"asp2412297-marc","","Food safari. Brazilian food safari. Series 2, episode 11","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Brazilian food.","stream","[]","['Brazil']","['Cooking, Brazilian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833440/1005833440-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412297"
"asp2412295-marc","","Food safari. Sri Lankan food safari. Series 2, episode 10","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Sri Lankan food.","stream","[]","['Sri Lanka']","['Cooking, Sri Lankan', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833438/1005833438-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412295"
"asp2412293-marc","","Great chefs of the world. Episode 105","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Pierre Castagne prepares an appetizer of Foie Gras au Poireaux with Truffle Vinaigrette, chef David Kendrick prepares an entree of  Swordfish Piccata, and chef Josef Teuschler prepares a dessert of Chocolate-layered Lime Parfait with Raspberry Coulis.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054675/1006054675-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412293"
"asp2412291-marc","","Food safari. Hungarian food safari. Series 2, episode 9","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Hungarian food.","stream","[]","['Hungary']","['Food', 'Cooking, Hungarian']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833436/1005833436-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412291"
"asp2412281-marc","","Great chefs of the world. Episode 104","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Janice Barber prepares an appetizer of Black Bean Cake and Butterflied Shrimp with Chili Beurre Blanc, chef Jeremie Cruz prepares an entree of Lamb Chop with Mofongo and Cilantro Pesto, and chef Andrew Comey prepares a dessert of Turtle Bay's Chocolate Banana Tart.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054673/1006054673-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412281"
"asp2412278-ctv3","","Difficult dialogues after divorce","2006","86 min","['Counseling and therapy in video, volume 3']","This is a consultation with a Spanish speaking, single-parent mom, her two children and their therapist. The children demonstrate their reluctance to being there as one sleeps through the entire session and the other insists on speaking English. The family is involved in a contentious divorce and the mother wants the children to know ""the truth"" about their father. A Spanish-speaking reflecting team helps to normalize some of the dilemma that the mother experiences. Dr. Bacigalupe adds an epilogue to this program with his thoughts about working with immigrant families. Translated by Stephen Stutzman & Carlos Morales.","stream","[]","[]","['Social work with immigrants', 'Divorce counseling', 'Family counseling']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005835xxx/1005835495/1005835495-disc001-file001-frame00055-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CTIV;2412278"
"asp2412277-marc","","Food safari. Singapore food safari. Series 2, episode 8","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Singaporean food.","stream","[]","['Singapore']","['Food', 'Cooking, Singaporean']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833434/1005833434-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412277"
"asp2412274-marc","","Food safari. Croatian food safari. Series 2, episode 7","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Croatian food.","stream","[]","['Croatia']","['Cooking, Croatian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833432/1005833432-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412274"
"asp2412272-marc","","Great chefs of the world. Episode 103","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Michael Madsen prepares an appetizer of Seared Yellowfin Tuna and Tuna Tartare on Greens Wilted in Sage Cream, chef Ottmar Weber prepares an entree of Caribbean Stuffed Lobster, and chef Rolston Hector prepars a dessert of Pineapple Surprise.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054671/1006054671-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412272"
"asp2412249-ctv3","","Reauthoring lives through stories of caring","1999","43 min","['Counseling and therapy in video, volume 3']","Michael White meets with a 46 year old man, Charles-Michael and his older sister, Bridget, who is his guardian. Michael talks with them about changing their relationship and is particularly interested in the nature of Charles-Michael's caring. After this conversation, an ""outside witness"" group reflects and finally Bridget and Charles-Michael respond to their comments. One year later. Bridget is interviewed about changes that have occurred. This program can bring inspiration and hope to families with members who have been diagnosed as mentally-ill. The facilitation of change through Narrative methods is exquisitely clear from this DVD.","stream","[]","[]","['Mentally ill', 'Family psychotherapy']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005835xxx/1005835493/1005835493-disc001-file001-frame00385-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CTIV;2412249"
"asp2412248-marc","","Food safari. Pakistani food safari. Series 2, episode 6","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Pakistani food.","stream","[]","['Pakistan']","['Cooking, Pakistani', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833430/1005833430-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412248"
"asp2412243-marc","","Food safari. Maltese food safari. Series 2, episode 5","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Maltese food.","stream","[]","['Malta']","['Cooking, Maltese', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833428/1005833428-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412243"
"asp2412237-marc","","Great chefs of the world. Episode 102","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Norma Shirley prepares an appetizer of Curried Nuggets of Lobster, chef Scott Williams prepares an entree of Swordfish with Soy-Ginger Beurre Blanc, chef Patrick Lassaque prepares a dessert of Banana Napoleon with Chocolate Sabayon.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054669/1006054669-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412237"
"asp2412235-ctv3","","Finding optimism in a family with chronic illness","2006","60 min","['Counseling and therapy in video, volume 3']","The hardships and stressors that plague family members with chronic illness can frequently take charge of the entire family. This interview demonstrates the power of working narratively. The questions presented to the family create the possibility of a future beyond the problem-saturated present. Creating the space for an alternative story is an art which Zoy Kazan demonstrates in this moving one-hour edited session.","stream","[]","[]","['Chronic diseases', 'Chronically ill', 'Narrative therapy', 'Family counseling']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005835xxx/1005835491/1005835491-disc001-file001-frame00015-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CTIV;2412235"
"asp2412234-marc","","Food safari. Indonesian food safari. Series 2, episode 4","","26 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Indonesian food.","stream","[]","['Indonesia']","['Cooking, Indonesian', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833426/1005833426-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412234"
"asp2412231-marc","","Great chefs of the world. Episode 101","","30 minutes","['Great chefs of the world']","On this episode of Great Chefs of the World, chef Douglas Rodriguez prepares an appetizer of Honduran Scallop Ceviche, chef Stéphane Bois prepares an entree of Veal Chops with Sage Sauce, and chef Pierre Castagne prepares a dessert of Pithiviers.","stream","[]","['Caribbean Area']","['Cooking']","['Television cooking shows']","https://d3crmev290s45i.cloudfront.net/frames/1006054xxx/1006054667/1006054667-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412231"
"asp2412230-marc","","Food safari. French food safari. Series 2, episode 3","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers French food.","stream","[]","['France']","['Cooking, French', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833424/1005833424-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412230"
"asp2412223-marc","","Food safari. French food safari. Series 2, episode 2","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers French food.","stream","[]","['France']","['Cooking, French', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833422/1005833422-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412223"
"asp2412210-ctv3","","I'm not leaving you, just going out for a while. Solution-oriented therapy with a same-sex couple","1998","51 min","['Counseling and therapy in video, volume 3']","This DVD illustrates Bill's solution-oriented approach with a lesbian couple. It includes introductory and explanatory material, as well as excerpts from both individual and couple treatment. It's a lively session, filled with humor, clearly documenting a brief, respectful approach to helping couples resolve their conflicts rapidly. Bill's additional commentary and on screen notes assist the viewer to understand this process of therapy. The program is suitable for personal learning as well as classroom or clinical teaching.","stream","[]","[]","['Solution-focused therapy', 'Lesbian couples']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005835xxx/1005835489/1005835489-disc001-file001-frame01510-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CTIV;2412210"
"asp2412209-clmv","","Mark-Anthony Turnage. Getting scorched","2002","59 min","[]","This documentary focuses on a piece for jazz trio and orchestra that was commissioned for the Frankfurt Radio Symphony Orchestra.","stream","[]","[]","['Jazz ensemble with orchestra']","['Documentary films', 'Concert films']","https://d3crmev290s45i.cloudfront.net/frames/1006182xxx/1006182910/1006182910-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CLMV;2412209"
"asp2412208-marc","","Food safari. Japanese food safari. Series 2, episode 1","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Japanese food.","stream","[]","['Japan']","['Cooking, Japanese', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833420/1005833420-disc001-file001-frame00060-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412208"
"asp2412170-marc","","Food safari. Mexican food safari. Series 1, episode 11","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Mexican food.","stream","[]","['Mexico']","['Food', 'Cooking, Mexican']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833414/1005833414-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412170"
"asp2412163-ctv3","","Finding courage, finding a heart","2007","72 min","['Counseling and therapy in video, volume 3']","Scott talks with a client about the problem she is having with a suddenly failing, aging mother. With careful listening, some self-disclosure and some reflecting processes, a remarkable shift occurs.","stream","[]","[]","['Adult children', 'Aging parents', 'Psychotherapy']","[]","https://d3crmev290s45i.cloudfront.net/frames/1005835xxx/1005835487/1005835487-disc001-file001-frame00020-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CTIV;2412163"
"asp2412156-marc","","Food safari. Lebanese food safari. Series 1, episode 10","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Lebanese food.","stream","[]","['Lebanon']","['Cooking, Lebanese', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833412/1005833412-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412156"
"asp2412150-marc","","Food safari. Thai food safari. Series 1, episode 9","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Thai food.","stream","[]","['Thailand']","['Cooking, Thai', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833410/1005833410-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412150"
"asp2412123-marc","","Food safari. Indian food safari. Series 1, episode 5","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Indian food.","stream","[]","['India']","['Food', 'Cooking, Indic']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833402/1005833402-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412123"
"asp2412063-marc","","Food safari. Malaysian food safari. Series 1, episode 2","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, discovers Malaysian food.","stream","[]","['Malaysia']","['Food', 'Cooking, Malaysian']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833396/1005833396-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412063"
"asp2412035-marc","","Food safari. Moroccan food safari. Series 1, episode 1","","25 minutes","['Food safari']","On this episode of Food Safari, produced by Maeve O'Meara, travels to Northern Africa to discover Moroccan food.","stream","[]","['Morocco']","['Cooking, Moroccan', 'Food']","['Documentary television programs']","https://d3crmev290s45i.cloudfront.net/frames/1005833xxx/1005833394/1005833394-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?MARC;2412035"
"asp2411941-cjv2","","Building trust, love and loyalty in relationships","","113 min","[]","It's been said before and it will be said again--relationships are hard work. In this presentation world-renowned relationship experts, Drs. John Gottman and Julie Gottman, offer NEW insights on how couples can lay a foundation that will carry them through the joys and challenges over the lifetime of their relationship.","stream","[]","[]","['Couples therapy', 'Marriage counseling']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967095/1005967095-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2411941"
"asp2411883-cjv2","","Clinical implications and applications of neuroplasticity","","86 min","[]","Effective psychotherapy can be said to only work and have lasting positive effects if it changes the structure of the brain and how the brain functions. Join Dr. Siegel and learn how the therapeutic relationship and clinical interventions can optimize neuroplastic effects in creating lasting change within psychotherapy. Facets of neural growth such as synaptogenesis, neurogenesis, myelinogenesis, and epigenesis will be discussed, and the implications and applications of these findings on psychotherapy will be explored.","stream","[]","[]","['Neuroplasticity', 'Counseling psychology']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967096/1005967096-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?CJV2;2411883"
"asp2411317-hrmo","","Management series. Negotiation skills","2013","9 min","['Management series']","Negotiation is something we've all done at one time or another. Whilst we are not taught negotiation at school, it is a valuable skill to master, particularly in the workplace. In this training program you are shown a sales negotiation between an account manager and an office manager. Through the scenario you will learn: the importance of preparation, tips for handling objections, and importance of questioning.","stream","[]","[]","['Negotiation in business', 'Business communication']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996095/1005996095-disc001-file001-frame00015-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2411317"
"asp2411314-hrmo","","Exceptional customer service. Internal and external customers. Module 3","2009","2 min","['Exceptional customer service']","Every organisation has its customers. They're the people who buy or rely on your products, your ideas or services. This training module discusses the difference between internal and external customers and emphasises the importance of each to an organisation and the individual.","stream","[]","[]","['Consumer satisfaction', 'Consumers', 'Customer relations']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996076/1005996076-disc001-file001-frame00035-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2411314"
"asp2411302-ibus","","CultureQuest business. Switzerland. Functional roles [video]","2013","1 min","['International business online (video)']","","stream","[]","['Switzerland']","['Line and staff organization']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005974xxx/1005974827/1005974827-disc001-file001-frame00005-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?IBUS;2411302"
"asp2410759-vast","","Q.E.D. The bat, the blossom, and the biologist","1996","43 min","['Q.E.D']","In this program, biologist Donna Howell studies the interaction between nectar bats and the century plant. Watch as she models her investigation, laying out simple but fascinating experiments--experiments that make viewers feel as if they are conducting the study themselves. This is an excellent example of pure scientific method in practice, one that leaves viewers with a fresh perspective not just on the much-maligned nocturnal bats, but on the courageous scientists who study them.","stream","[]","['North America']","['Bats', 'Animal-plant relationships']","['Documentary films']","https://d3crmev290s45i.cloudfront.net/frames/1005709xxx/1005709314/1005709314-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?VAST;2410759"
"asp2410628-vast","","Human journey. The Americas","2004","51 min","['Human journey']","New scientific evidence suggests that the Americas was originally populated by prehistoric people from Africa. Human Journey The Americas follows the archaeological and genetic footprints of our ancient ancestors in search of the lost story of how their journeys transformed our species into the humans we are today.","stream","[]","['Human evolution']","['Human remains (Archaeology)', 'Human beings', 'Prehistoric peoples']","['Documentary films']","https://d3crmev290s45i.cloudfront.net/frames/1005709xxx/1005709260/1005709260-disc001-file001-frame00160-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?VAST;2410628"
"asp2410566-vast","","Human journey. Out of Africa","2004","50 min","['Human journey']","""Exploring the origins of humans, this program considers how the first humans survived in the dangerous environment of prehistoric Africa, traces the technological development of the species, and shows how a tiny group of prehistoric humans left Africa around 70,000 years ago. The DVD presents expert opinions on archaeological evidence suggesting the route by which early humans left Africa and eventually colonized the entire world""--Publisher's website.","stream","[]","['Africa']","['Prehistoric peoples', 'Paleoanthropology', 'Human evolution', 'Fossil hominids']","['Documentary films']","https://d3crmev290s45i.cloudfront.net/frames/1005709xxx/1005709252/1005709252-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?VAST;2410566"
"asp2410535-ausv","","Human journey. Australia. Series 1, Episode 2","2004","52 min","['Human journey']","This documentary, directed by Naomi Law and Edward Bazalgette, discusses an archaeological find that may or may not show the presence of early humans in Australia.","stream","[]","['Australia']","['Human evolution', 'Social evolution', 'Human beings', 'Anthropology']","['Documentary films']","https://d3crmev290s45i.cloudfront.net/frames/1005709xxx/1005709254/1005709254-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?AUSV;2410535"
"asp2410410-vast","","Q.E.D. Curse of the killer bug","1994","31 min","['Q.E.D']","Looks at an outbreak of streptococcus A that began in Stroud, Gloucestershire, in May of 1994, described as flesh-eating bacteria. Examines how the superbug scare happened, how hospital staff handled it and the population reacted, and how another deadly strain of bacteria is active.","stream","[]","[]","['Streptococcal infections', 'Necrotizing fasciitis']","['Documentary films']","https://d3crmev290s45i.cloudfront.net/frames/1005709xxx/1005709264/1005709264-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?VAST;2410410"
"asp2410361-ibus","","CultureQuest business. France. Developing trust [video]","2013","1 min","['International business online (video)']","","stream","[]","[]","['French']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005974xxx/1005974759/1005974759-disc001-file001-frame00010-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?IBUS;2410361"
"asp2410359-ibus","","CultureQuest business. China. Functional roles [video]","2013","2 min","['International business online (video)']","","stream","[]","['China']","['Line and staff organization']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005974xxx/1005974757/1005974757-disc001-file001-frame00035-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?IBUS;2410359"
"asp2410354-ibus","","CultureQuest business. China. Developing trust [video]","2013","3 min","['International business online (video)']","","stream","[]","['China']","['Social norms', 'Chinese']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005974xxx/1005974755/1005974755-disc001-file001-frame00040-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?IBUS;2410354"
"asp2410352-ibus","","CultureQuest business. Brazil. Tendencies in risk taking [video]","2013","1 min","['International business online (video)']","","stream","[]","['Brazil']","['Business']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005974xxx/1005974753/1005974753-disc001-file001-frame00005-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?IBUS;2410352"
"asp2410331-hrmo","","Occupational health & safety. Session starters","2004","27 min","[]","A selection of scenarios depicting workplace accidents and how they can affect different individuals. Ideal for use as a session starter and discussion prompter. The Electrician ""Falling from a ladder"" - an accident occurs after a subcontractor fails to follow OHS procedures. Spraying For Flies A council worker collapses after misusing a hazardous substance. Jade and Maddi A young girl and her little sister are the innocent victims of a workplace accident. Confined Space Safety Re-enacts a coroner's report of a double fatality confined space accident in the Northern Territory. The Engraver A cyanide poisoning victim tells how a failure to read the warning signs can be near fatal. The Warehouse Various warehouse workers perform manual handling tasks whilst our ""candid camera"" rolls on. The Forklift Driver A forklift driver and office worker both breaking the rules, meet suddenly and unexpectedly. The Inspections An office worker and a factory worker inspect each other's workplaces and encounter very different procedures for checking hazards.","stream","[]","[]","['Risk management', 'Industrial safety']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996097/1005996097-disc001-file001-frame00070-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410331"
"asp2410329-hrmo","","Office safety","2009","13 min","[]","It is a common misconception by many that the office environment, due to its lack of heavy plant and machinery, is automatically a safe and risk free workplace. Whilst not as spectacular as other workplace injuries, office injuries can be just as debilitating. Each and every person at work, even in an office environment has a key role in improving health and safety in the workplace. This training video will make viewers aware of the several hazards that are commonly present in the office environment such as: computers, lighting, manual handling, ergonomics, slips tips & falls, fire & emergency. This training package will provide your staff with several practical tips in order to minimise the risks associated with these potential hazards.","stream","[]","[]","['Industrial safety', 'Offices']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996096/1005996096-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410329"
"asp2410312-hrmo","","Motivation drive. Time management","2010","4 min","['Motivation drive']","We are all given 24 hours a day to use in whichever way we want. But how many times have you stopped to think about how you manage each new day can have a huge impact on your future 24 hour slabs? This video introduces the concept of goal setting. Even if you set yourself small targets or huge rewards, how you manage your time each day will determine how soon and how well you achieve those goals. Each new day brings new opportunities, so with time, anything is possible, without it nothing is.","stream","[]","[]","['Time management', 'Motivation (Psychology)']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996094/1005996094-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410312"
"asp2410298-hrmo","","Management series. Motivating staff","2013","6 min","['Management series']","One of the constant questions asked by new and old managers alike is ""how can we best go about motivating our staff?"" From an employees' perspective, it is human nature to want to do more for the business when you know you are being noticed and appreciated. Whilst managers who actively listen and take a sincere interest in a staff member or project is an incredibly valuable asset in any team environment. This 2013 production on motivating staff is chock full of easy to follow and easy to apply techniques enabling you to get the best from your employees.","stream","[]","[]","['Employee motivation', 'Personnel management']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996092/1005996092-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410298"
"asp2410292-hrmo","","Loss prevention. The fight against retail theft","2014","22 min","[]","Learn the tricks that thieves use and how to easily prevent them. Retail theft accounts for millions of dollars of lost profits each year. This has many implications for us all, including higher cost of living and threatened job security. A large percentage of this theft is preventable in most cases. This loss prevention training DVD features: recognising potential shoplifters, easy and simple practices for deterring potential thieves, creating an anti-theft environment in your store, recognising the more common ways that stock is removed from your store and how to prevent them, and establishing a staff-based loss prevention program.","stream","[]","[]","['Stores, Retail', 'Risk management', 'Shoplifting']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996091/1005996091-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410292"
"asp2410287-hrmo","","Management series. Interviewing skills","2013","7 min","['Management series']","The difference between selecting the right and wrong applicant for a job can make an enormous difference to not only the applicants, but everyone involved in your organisation. Hiring the wrong person, or missing out on the right one can be expensive errors. By assessing the purpose of the interview, and preparing accordingly, you will be well-equipped for a successful interview process. This training program highlights the nine things to focus on before an interview takes place--providing a fantastic, easy to follow resource for anyone involved in interviewing.","stream","[]","[]","['Employment interviewing', 'Employee selection']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996090/1005996090-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410287"
"asp2410278-hrmo","","Induction series. Slips, trips & falls","2013","4 min","['Induction series']","A common cause of death and injury in the workplace are falls from heights and as a result of slips and trips. Many of the slipping and tripping hazards go unnoticed in a workplace because workers become so familiar with their particular work environment. This slips trips and falls safety training DVD features: injuries caused by slips trips or falls, hazard identification and risk assessment, hierarchy of controls.","stream","[]","[]","['Falls (Accidents)', 'Industrial safety', 'Flooring']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996089/1005996089-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410278"
"asp2410275-hrmo","","Induction series. Lifting & carrying","2013","5 min","['Induction series']","It is important to think ahead before moving any sort of load, whether it is big or small. Pre-planning a route and employing correct lifting techniques will help reduce the risk of accidents and injuries. This lifting and carrying training DVD includes: the balance circle and its impact on safe lifting, correct lifting techniques, areas to consider when assessing risk.","stream","[]","[]","['Lifting and carrying', 'Industrial safety']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996088/1005996088-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410275"
"asp2410271-hrmo","","Induction series. Hazard identification & risk control","2013","5 min","['Induction series']","A successful hazard management program is essential to ensuring the safety of everyone in the workplace. It involves hazard identification, assessment of the risks and the implementation of control measures. An important component of this program is the consultation between workers who are exposed to the hazards and officers or supervisors from the area concerned. This hazard identification and risk control DVD includes: definition of a hazard and examples of hazards in the workplace, components of a hazard management program, the hierarchy of controls.","stream","[]","[]","['Risk management', 'Industrial safety']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996087/1005996087-disc001-file001-frame00075-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410271"
"asp2410260-hrmo","","Induction series. Harassment & bullying","2013","5 min","['Induction series']","Everyone has the right to work in an environment free from bullying, harassment, discrimination and violence. The incidence of workplace bullying and harassment is a significant problem in today's workforce and can impact greatly on both an organisation and individuals. This bullying and harassment training DVD features: what is and what isn't bullying, how bullying impacts on victims and witnesses, worker responsibilities, officer and supervisor responsibilities, steps that should be taken if you are the victim of bullying.","stream","[]","[]","['Bullying in the workplace', 'Harassment']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996086/1005996086-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410260"
"asp2410092-hrmo","","Induction series. Emergency evacuation","2013","5 min","['Induction series']","There are many different reasons why an evacuation of a workplace may need to occur. Whatever the emergency, it is important that all workers can act in a way that will save not only their own lives, but not put others at risk. This emergency and evacuation training DVD includes: various reasons why an evacuation may need to occur, the importance of Site Emergency Evacuation Plans, responsibilities assigned to wardens, incident controller, fire fighting teams and first aiders, what to do in the event of an emergency, what new employees who start in a new workplace need to be informed of.","stream","[]","[]","['Emergency management', 'Buildings', 'Industrial safety']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996085/1005996085-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410092"
"asp2410084-hrmo","","Induction series. Equal employment opportunity","2013","3 min","['Induction series']","Equal employment opportunity is about giving everybody a 'fair go.' Workers in any workplace should be treated fairly and equally and have the opportunities to develop to their full potential. This equal employment training DVD features: the definition of equal employment opportunity, worker rights and responsibilities, additional responsibilities for officers and supervisors.","stream","[]","[]","['Discrimination in employment', 'Affirmative action programs']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996084/1005996084-disc001-file001-frame00015-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410084"
"asp2410074-hrmo","","Induction series. Drugs & alcohol","2013","3 min","['Induction series']","In the interests of health and safety, it is a requirement that all staff come to work in a fit state. A worker affected by alcoholism or drug use can lead to many problems in the workplace, including an increased risk of accidents putting themselves or others at risk of serious injury. This drugs and alcohol training DVD includes: definition of a drug, examples of legal and illegal drugs, problems caused at work by drug and alcohol abuse, employee responsibilities.","stream","[]","[]","['Alcoholism and employment', 'Drugs and employment']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996083/1005996083-disc001-file001-frame00020-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410074"
"asp2410066-hrmo","","Hazard management","1994","21 min","[]","This training video shows viewers step by step how to carry out a successful workplace inspection and how to eliminate or manage any potential hazards that have been identified. The package has been designed to train all staff (especially managers, supervisors and health & safety personnel) in identifying, assessing and controlling workplace hazards. This hazard management safety training DVD shows the importance of: a planned hazard management program involving hazard identification, risk management and implementation of control measures, prioritising hazards according to their levels of risk, differentiating between hazards that can be controlled immediately at little or no cost and those that require significant changes to their workplace, ongoing monitoring, risk assessment and evaluation.","stream","[]","[]","['Risk management', 'Industrial safety']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996080/1005996080-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410066"
"asp2410056-hrmo","","Goal setting. Achieving goals. Part 2","1993","18 min","['Goal setting']","This interactive training video is a blueprint for setting and achieving goals in every aspect of life. Through the entertaining recollections of some highly accomplished people who have achieved success through goal setting, we are shown the importance of goal setting techniques such as: positive mental rehearsal, careful planning, flexibility and recording. The audience is taken through a step by step process of categorising, prioritising, overcoming obstacles and finally realising their goals. It also has some practical tips for making their goals realistic and achievable.","stream","[]","[]","['Self-realization', 'Goal (Psychology)', 'Goal setting in personnel management']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996079/1005996079-disc001-file001-frame00330-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410056"
"asp2410038-hrmo","","Essential training tips","1992","22 min","[]","This training DVD is full of handy hints for trainers, covering: the three styles of trainers, planning training sessions, the four stages of a training session, establishing objectives, building rapport, getting trainees involved, conditions that help adults learn, how to use visual aids, testing for results and more. Full of information that will enable anyone to run an effective training session. This training video is full of tips that will benefit both the new and the experienced trainer.","stream","[]","[]","['Employees', 'Personnel management']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996074/1005996074-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410038"
"asp2410018-hrmo","","An easy guide to The new WHS laws","2013","8 min","[]","The new WHS laws will change the way many of us talk and think about safety. New terminology, new responsibilities and new requirements of organisations and their officers. This Easy Guide to the WHS Laws DVD is a must see for everyone, especially those in management.","stream","[]","['Australia']","['Accidents', 'Industrial safety']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996073/1005996073-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2410018"
"asp2409987-hrmo","","Management series. Delegating tasks","2013","8 min","['Management series']","Creating an environment in which your people are given every opportunity to grow is an important part of being an effective manager. It involves providing opportunities of responsibility and accountability and trusting that results will be achieved. A key component to achieving this is your ability and preparedness to delegate tasks. There are countless benefits to be gained from knowing how to delegate effectively. This latest production from Channel 1 will provide your managers with a range of professional techniques and priceless skills to become more effective delegating tasks to your staff.","stream","[]","[]","['Delegation of authority', 'Personnel management']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996072/1005996072-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2409987"
"asp2409976-hrmo","","Dealing with aggressive behaviour","2009","14 min","[]","Encountering aggressive behaviour in the workplace results in increased stress levels, higher incidences of absenteeism, lowered productivity, damaged morale and a poor company image. In this video a presenter takes you through 3 different dramatised scenarios featuring aggressive behaviour. The first 2 scenarios feature aggressive behaviour from the public--a customer and a patient. The final scenario shows aggressive behaviour between co-workers. Each scenario initially shows the harassed worker reacting badly to the situation, not staying calm and in control. Interactive pause breaks encourage group discussions about the ways viewers could handle the situation in a more effective and competent manner. The video discusses ""rules"" and strategies, such as the ""LASSIE"" system for dealing with aggressive behaviour.Both scenarios are then resolved with the harassed workers effectively employing the new strategies that have been discussed.","stream","[]","[]","['Interpersonal conflict', 'Aggressiveness', 'Customer services']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996071/1005996071-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2409976"
"asp2409970-hrmo","","The corporate series. Your OH&S obligations","2007","3 min","['The corporate series']","We are all bound by OH&S laws that clearly stipulate that employers and employees, including contractors, each have a duty of care to protect their own health and safety as well as others affected by their work within a workplace. This introduction of obligations in OH&S safety training DVD features: the importance of workplace safety to everyone; employer's and employee's OH&S responsibilities; an overview of risk management and incident reporting is included in this OH&S training video.","stream","[]","[]","['Industrial hygiene', 'Industrial safety', 'Risk management', 'Industries']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996070/1005996070-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2409970"
"asp2409962-hrmo","","The corporate series. Privacy","2007","4 min","['The corporate series']","The Privacy act was modified in December 2001. It states that any business that provides a health service, or a business that turns over in excess of $3 million dollars, or is even related to a business that turns over $3 million dollars would fall under the umbrella of the act. This Privacy Act Training DVD features: the Privacy Act--put simply; tips for making a privacy plan; what to tell people when collecting information; how to keep information secure is also discussed in this ergonomics training video.","stream","['Australia']","['Australia']","['Privacy', 'Privacy, Right of']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996069/1005996069-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2409962"
"asp2409857-hrmo","","The corporate series. Hazard & incident reporting","2007","3 min","['The corporate series']","Occupational injuries and illnesses are preventable. To prevent injury or illness, we have to be able to identify potential hazards and implement risk management processes to control the risks associated with these hazards. Reporting accidents and injuries forms an integral part of managing health and safety OH&S. This hazard management safety training dvd features: description of a typical hazard, methods of controlling hazards, how best to report accidents, near misses, incidents and hazards is also included also in this hazard reporting training video.","stream","[]","[]","['Industrial accidents', 'Risk management', 'Industrial safety']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996068/1005996068-disc001-file001-frame00015-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2409857"
"asp2409837-hrmo","","The corporate series. Harassment and bullying","2007","4 min","['The corporate series']","Everyone should be treated with dignity and respect at work. Harassment & bullying of any kind are in no-one's interest and should not be tolerated in the workplace, but if you are being bullied or harassed it can be difficult to know what to do about it. This sexual harassment & bullying training DVD features: the definition of harassment & bullying at work, examples of what constitutes harassment & bullying, what staff and management's responsibilities are in this area, the scope of a good harassment & bullying policy, sexual harassment content included also in this bullying & harassment training video.","stream","[]","[]","['Bullying in the workplace', 'Sexual harassment']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996067/1005996067-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2409837"
"asp2409386-hrmo","","Management series. Successful teamwork","2013","7 min","['Management series']","This video details effective methods for successful teamwork.","stream","[]","[]","['Teams in the workplace', 'Employee motivation', 'Industrial relations']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996105/1005996105-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2409386"
"asp2409383-hrmo","","Stress management","1990","25 min","[]","This video details effective methods of stress management.","stream","[]","[]","['Stress (Psychology)', 'Stress management']","['Instructional films']","https://d3crmev290s45i.cloudfront.net/frames/1005996xxx/1005996104/1005996104-disc001-file001-frame00010-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?HRMO;2409383"
"asp2409379-edv2","","Tree. [a paraplegic's heroic story]","2010","23 min","[]","Michael Augspurger, founder of One-Off Titanium, Inc., was inspired by Bob Hall, the first person to enter the Boston Marathon in a wheelchair, to invent the first all-terrain handcycle designed for wheelchair athletes. He then collaborated with award-winning filmmaker Harvey Edwards to tell this true and uplifting story of a strong-willed paraplegic who returns home after rehab and tries to come to terms with life. The hope behind the production is to inspire other paraplegics. Here we see, to soften his shock, he reads poetry about trees, reflecting on what he was and is now; eventually he is motivated to ride outside on a special off-road handcycle and to take photos of nature. In the end a love of poetry and nature, along with his powerful will, help him become a more perceptive and productive human being.","stream","[]","[]","['Running for people with disabilities', 'Paraplegics']","['Documentary films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967060/1005967060-disc001-file001-frame00540-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EDV2;2409379"
"asp2409377-edv2","","First steps. [The value of play]","2008","17 min","['First steps']","Viewers learn how infants develop play behaviors, how emotional development and cognitive development are enhanced through play, and how play contributes to the total development of a child.","stream","[]","[]","['Parenting', 'Child rearing', 'Early childhood education', 'Play']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967058/1005967058-disc001-file001-frame00120-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EDV2;2409377"
"asp2409375-edv2","","First steps. [The two sides of television]","2008","24 min","['First steps']","This program examines two sides of television on young children: the positive and the negative. The key we learn is to turn television viewing into an advantage for young children.","stream","[]","[]","['Parenting', 'Early childhood education', 'Television and children', 'Child rearing']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967056/1005967056-disc001-file001-frame00180-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EDV2;2409375"
"asp2409373-edv2","","First steps. [The toddler years]","2008","26 min","['First steps']","The first three years are significant to a child's later development. The toddler years, between the ages of 13 and 36 months, set the stage for a child's learning, self-esteem, human relations and emotional development. This program explores these delightful, but sometimes frustrating, early years, and encourages parents' patience and understanding.","stream","[]","[]","['Parenting', 'Early childhood education', 'Child development']","['Educational films']","https://d3crmev290s45i.cloudfront.net/frames/1005967xxx/1005967054/1005967054-disc001-file001-frame00030-size-exact-570x350.jpg","https://www.remote.uwosh.edu/login?url=http://www.aspresolver.com/aspresolver.asp?EDV2;2409373"