Latest news with #Edgar
Edmonton Journal
a day ago
- Sport
- Edmonton Journal
Michael Bradley, David Edgar join Canada as guest coaches during June FIFA window
Article content Bradley will only be with Canada for the Halifax camp while Edgar, an assistant coach with the Canadian Premier League's Forge FC, will also be in Toronto. The 37-year-old Bradley, who won 151 caps for the U.S. from 2006 to 2019, retired after the 2023 MLS season, his 10th with Toronto. After retiring, he joined father Bob Bradley's coaching staff at Norway's Stabaek. The 38-year-old Edgar won 42 caps for Canada from 2011 to 2018. The defender retired at the end of the 2020 CPL season with Forge after a career that included stops in Canada with the Ottawa Fury and Vancouver Whitecaps, as well as stints in England (Newcastle, Burnley, Huddersfield Town, Sheffield United, Hartlepool), the U.S. (Nashville SC) and Wales (Swansea City). Marsch, who played for Bob Bradley at D.C. United and the Chicago Fire, has made a habit of bringing in guest coaches to Canada camps. Others previously invited included CPL coaches Mauro Eustaquio (York United) and Patrice Gheisar (Halifax Wanderers) and former Canadian internationals Dwayne De Rosario, Paul Stalteri and Martin Nash.
Hamilton Spectator
a day ago
- Sport
- Hamilton Spectator
Michael Bradley, David Edgar join Canada as guest coaches during June FIFA window
HALIFAX - Former U.S. and Toronto FC captain Michael Bradley and former Canadian international defender David Edgar have joined Canada as guest coaches under Jesse Marsch during the current FIFA international window. The Canadian team is currently in Halifax preparing for the four-team Canadian Shield Tournament that opens Saturday in Toronto with Canada taking on Ukraine and New Zealand facing Ivory Coast. Bradley will only be with Canada for the Halifax camp while Edgar, an assistant coach with the Canadian Premier League's Forge FC, will also be in Toronto. The 37-year-old Bradley, who won 151 caps for the U.S. from 2006 to 2019, retired after the 2023 MLS season, his 10th with Toronto. After retiring, he joined father Bob Bradley's coaching staff at Norway's Stabaek. The 38-year-old Edgar won 42 caps for Canada from 2011 to 2018. The defender retired at the end of the 2020 CPL season with Forge after a career that included stops in Canada with the Ottawa Fury and Vancouver Whitecaps, as well as stints in England (Newcastle, Burnley, Huddersfield Town, Sheffield United, Hartlepool), the U.S. (Nashville SC) and Wales (Swansea City). Marsch, who played for Bob Bradley at D.C. United and the Chicago Fire, has made a habit of bringing in guest coaches to Canada camps. Others previously invited included CPL coaches Mauro Eustaquio (York United) and Patrice Gheisar (Halifax Wanderers) and former Canadian internationals Dwayne De Rosario, Paul Stalteri and Martin Nash. —- This report by The Canadian Press was first published June 2, 2025
Winnipeg Free Press
a day ago
- Sport
- Winnipeg Free Press
Michael Bradley, David Edgar join Canada as guest coaches during June FIFA window
HALIFAX – Former U.S. and Toronto FC captain Michael Bradley and former Canadian international defender David Edgar have joined Canada as guest coaches under Jesse Marsch during the current FIFA international window. The Canadian team is currently in Halifax preparing for the four-team Canadian Shield Tournament that opens Saturday in Toronto with Canada taking on Ukraine and New Zealand facing Ivory Coast. Bradley will only be with Canada for the Halifax camp while Edgar, an assistant coach with the Canadian Premier League's Forge FC, will also be in Toronto. The 37-year-old Bradley, who won 151 caps for the U.S. from 2006 to 2019, retired after the 2023 MLS season, his 10th with Toronto. After retiring, he joined father Bob Bradley's coaching staff at Norway's Stabaek. The 38-year-old Edgar won 42 caps for Canada from 2011 to 2018. The defender retired at the end of the 2020 CPL season with Forge after a career that included stops in Canada with the Ottawa Fury and Vancouver Whitecaps, as well as stints in England (Newcastle, Burnley, Huddersfield Town, Sheffield United, Hartlepool), the U.S. (Nashville SC) and Wales (Swansea City). Marsch, who played for Bob Bradley at D.C. United and the Chicago Fire, has made a habit of bringing in guest coaches to Canada camps. Others previously invited included CPL coaches Mauro Eustaquio (York United) and Patrice Gheisar (Halifax Wanderers) and former Canadian internationals Dwayne De Rosario, Paul Stalteri and Martin Nash. Winnipeg Jets Game Days On Winnipeg Jets game days, hockey writers Mike McIntyre and Ken Wiebe send news, notes and quotes from the morning skate, as well as injury updates and lineup decisions. Arrives a few hours prior to puck drop. — This report by The Canadian Press was first published June 2, 2025
Yahoo
5 days ago
- General
- Yahoo
Former Governor Jim Edgar honored with dedication at the Illinois State Library
SPRINGFIELD, Ill. (NEXSTAR) — A room on the first floor of the Illinois State Library will now be named after former Illinois Governor Jim Edgar. Illinois Secretary of State Alexi Giannoulias officially dedicated the Jim Edgar Reading Room on Wednesday. Edgar revealed in February that he has Pancreatic Cancer. The former Governor served from 1991-1999, and he also served as Secretary of State prior. Edgar, a Republican, has continued to foster bipartisan alliances through his Edgar Fellows program. Policy leaders from all over the state — from both sides of the aisle and from outside organizations — gather for lessons in statesmanship and grow relationships outside of the tensions of the capitol. 'Libraries are the pillar of every single community in Illinois, rich or poor, rural or urban,' Giannoulias said. 'And for Governor Edgar, it was all about making that knowledge more accessible and offering a public space to foster a love for reading and intellectual growth.' The honor is particularly fitting for Edgar. Both because he made supporting libraries a big part of his time in office, and because he oversaw the construction of the State Library when he was serving as Secretary of State. 'The most important thing I want to tell you today make use of this beautiful building,' Edgar said. 'This building ought to be libraries are only good if people are in them. That's what a library is about, people. And we need to have people in this library all the time.' Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Time Out
23-05-2025
- Time Out
Edgar Pronio, the heart and mind behind Checkpoint Charlie's kitchen
Checkpoint Charlie is a restaurant that crosses borders. Its kitchen brings together flavors from different parts of the world with a distinct, sharp, cosmopolitan, and contemporary identity. Located on a key corner of Palermo (inside OLA Palermo, a growing hub that combines gastronomy, art, and design), it functions as a meeting point where classic and modern, European and Latin, street and sophisticated merge in dishes full of character. Behind this concept is Edgar Pronio, a chef who understands blends: of cultures, techniques, and journeys. Born in Venezuela, trained through hard work in his country, and professionally established in Buenos Aires, Edgar's story has been slowly cooking. From catering to hotels, from sous chef to creative leader, he earned every step of his career with talent, dedication, and humility. Today, he is the chef of Checkpoint Charlie and one of the main reasons this restaurant speaks not only of food but also of stories, travels, and encounters. How did you start in the culinary world? I graduated at 23 and started working in a small catering company in Venezuela. I began as a kitchen assistant, doing basic tasks, and soon became a cook and then kitchen head. Everything happened pretty quickly. There came a moment when I had to decide whether to stay in the country or emigrate, and I chose to come to Argentina. Here I started working at Buenos Aires Verde, then at a focacceria near the Obelisco, where I got deeply involved in sourdough bakery and pastry. As often happens when you migrate, I had several jobs at once: besides those places, I did catering on my days off. Later, I worked at a food spot near Abasto, and over time, I jumped into the hotel world, working in several in the city. At the same time, I was part of the Morelia team in Caballito, starting as a pastry cook and finishing as head chef for over two years. Then, I joined Gardiner as sous chef and later as chef de cuisine. After that, I got the opportunity to be executive chef at Cauce in Puerto Madero, where I developed two original menus and supported the project for a year. Then, I was called to Checkpoint Charlie. What excited you the most when you were invited to be the chef at Checkpoint Charlie? What attracted me most was the concept: a restaurant that aims to be a meeting point of cultures. Also, the chance to learn and work alongside Takehiro Ohno, who is a total reference. He has enormous knowledge, and it was a great experience to absorb everything he shared. I was also excited by the challenge of leading a kitchen with Checkpoint's scale, both in volume and concept. How would you define your cuisine? My cooking is influenced by Italian cuisine, thanks to my family, especially my grandfather. I'm also very inspired by French gastronomy, and of course, I keep Venezuelan flavors close to my heart—they are part of my culture. I like modern, avant-garde styles. I'm always researching, looking for new ideas, checking what other chefs do. I keep training constantly and try to improve all the time. What can you tell us about Checkpoint Charlie's menu? The original menu was developed by Chef Takehiro Ohno. When I joined, we started testing dishes, adding ideas, removing some things, and including others. It was a very dynamic process focused on the Argentine audience: we looked for dishes that connect emotionally, that awaken memories, flavors, and sensations. Checkpoint Charlie is a place of cultural crossing; the menu is based on emblematic dishes from across Europe that coexist under a common concept. The idea is that every bite can transport you to another country. The menu is based on emblematic dishes from across Europe that coexist under a common concept Is the menu seasonal? It's not a 100% seasonal menu. Some dishes are always on it because many customers return specifically for them. But we do rotate some options according to seasonality, both for product quality and to keep the menu fresh. It's a creative exercise that helps us keep developing the concept without losing identity. What are your favorite dishes on the menu? I really like the croquettes and the fish and chips. They are two traditional dishes that we execute with great fidelity and good ingredients. The croquettes are very well done, like the Spanish ones, and the fish and chips are truly English. Among mains, I highlight the trout. We use Patagonian trout, which is an excellent product, and serve it with 'papas lionesas' mille-feuille style and béarnaise sauce, very French in style. That fusion works amazingly well and perfectly represents this idea of cultural union. For desserts, I have several favorites: the Basque cake, the chocolate moelleux, and the strudel. The dessert menu is highly praised and is very thoughtfully crafted. What would you like someone trying the restaurant's cuisine for the first time to experience? I'd like them to have a complete experience. To feel they came to a well-cared-for place, where the food is good, the service attentive but relaxed, not intrusive. The dedication is noticeable, but without rigidity. Checkpoint can host many people but is designed to create intimacy. The environment adds to that: the screens projecting period European films, the design of the dining room, the details. We want anyone who comes to feel comfortable, surprised, and eager to return. Checkpoint can host many people but is designed to create intimacy What are you working on now, and what projects do you have for the future? I teach in the Gastronomic Management program at Gato Dumas. I'm also part of a federation where I give short courses, and in September, I'll conduct a masterclass. I continue training: I'm doing a master's in Gastronomic Management and Innovation and advise other restaurants. In the future, I'd like to be part of Checkpoint Charlie's expansion if more locations open. And eventually, I want to have my own restaurant. I'm very interested in fine dining, detailed service, and spaces where every element matters.
