Latest news with #Lanham
Yahoo
24-05-2025
- Yahoo
Man arrested on child pornography charges in Middleborough
A man has been arrested and being charged with charged with child pornography charges. Kenneth Lanham, 31, was charged with possession of child pornography (second offense), distribution of child pornography, and distributing obscene matter. Police say on Thursday, May 22, Middleborough Police sought and obtained warrants out of Wareham District Court for Lanham, his vehicle, and his home, following an investigation by Middleborough Police Detectives that began with an online tip. Detectives executed the arrest and search warrants on Thursday. Lanham was taken into custody without incident and brought to the Middleborough Police Department for booking. During the search, police seized evidence that investigators are processing. Lanham was arraigned Thursday in Wareham District Court and held on $25,000 bail. This is a developing story. Check back for updates as more information becomes available. Download the FREE Boston 25 News app for breaking news alerts. Follow Boston 25 News on Facebook and Twitter. | Watch Boston 25 News NOW
Yahoo
20-05-2025
- Yahoo
2 shot, 1 killed in Prince George's County shooting: police
The Brief Two people were shot and one has died in Prince George's County, police say. The victims' ages and identities are not yet known. Police are continuing to investigate the incident at this time. PRINCE GEOREGE'S CO., Md. - Prince George's County Police are investigating a double shooting in Lanham. What we know According to police, the shooting happened at 8:40 p.m. in the parking lot of the strip mall. At this time, officials have confirmed that the person who died is an adult male. The second victim is also male, but his age is unknown. What we don't know The condition of the other victim is not known at this time. No information about the alleged shooter have been released.
Forbes
05-05-2025
- Entertainment
- Forbes
Anomaly SF: Redefining Southern Cuisine Through Modernity & Innovation
Anomaly tasting menu For those unfamiliar with San Francisco's Anomaly, after nearly five years of word-of-mouth pop-ups, Chef Mike Lanham's innovative restaurant finally found a permanent home in January 2023. With an eleven-course tasting menu that defies convention through meticulous technique; seasonal ingredients; and unexpected textures, flavors, and presentations, Anomaly isn't just another restaurant—it's a movement fueled by a deeply personal vision and desire to accomplish what hasn't been done before. At San Francisco's Anomaly, culinary ambition isn't just expected—it's demanded. Helmed by a chef who spent the first 24 years of his life steeped in the rich culture of the Southeastern United States, Anomaly offers a distinctive lens on fine dining: one that honors Southern roots while boldly pushing them forward. 'People wrongfully assume that all the South has to offer is bluegrass, grits, and bourbon,' Chef/ Owner Mike Lanham contests. 'Those things are great. I love all of them dearly. That being said, I want to create a cuisine where that culture has permission to evolve.' Originally coined as 'Considered Modernist Cuisine,' the chef's culinary philosophy has undergone an evolution. Today, it's more accurately described as 'Southern Inspired Modern Cuisine,' a style that fuses deep cultural memory with modernist techniques and seasonal precision. 'The ethos of what we try to do is put forth a really intense, technically-sound, one-of-a-kind dish,' he explains. His upbringing—and the stark contrast between his opportunities and those of the generation before him—fuels the ambition behind every plate. 'To continue to do exactly the same food and cultural things that the generation that came before did, is to waste the golden opportunity they gifted me.' Anomaly tasting menu At Anomaly, Chef Lanham strives to ensure each course is not only delicious, but also unmistakably its own—a signature that could only belong to this restaurant. 'The food must obviously be delicious, but it's also critically important that if someone sees the dish, there is really only one restaurant it could have come from,' he says. That level of precision doesn't happen by chance. It's the result of rigorous technical research, an obsessive attention to seasonality, and what he calls 'measuring 50 times and cutting once'—a process that he says can easily demand 100 hours of planning per menu. Despite the ambition behind the food, the dining room at Anomaly remains refreshingly unpretentious and laid back—an intentional choice. 'We do not focus on awards. We do not focus on things we can't control,' Chef Lanham continues. Instead, the team centers their energy on what's right in front of them: 'the next duck breast, the next table clear, the next pairing, the next coat we take at the door.' The Anomaly experience begins with a glass of bubbles as guests are ushered into the sleek, intimate dining room, each table offering a full view of Chef Mike Lanham's focused yet jovial team at work. His winter tasting menu highlights the best of Southern flavors—think ranch, buttermilk, smoked decadence, and playful twists on nostalgic favorites—elevated by California's peak seasonal ingredients. Menus begin with a playful selection of snacks, like the 'Carrot Cloud,' featuring his inventive take on ranch cheese wiz. For those looking to splurge, even the caviar supplement is reimagined, pairing sweet French toast with briny caviar and crème fraîche. Guests who opt out still experience the Potato—a pillowy soft potato dumpling crowned with caviar and served alongside savory fontina cheese ice cream. Fan favorites like the egg emoji remain fixtures on the menu: a spot of egg yolk jam nestled atop a smoky seaweed dashi potato foam, served in a whimsical egg-shaped ceramic cup. Lanham's Soup + Ice, paired with pão de queijo, is another signature dish, with flavors that evolve seasonally. This winter, it featured garnet yam soup with brown butter, cumin, and lime. Watching water vapor cascade dramatically from the glass as the frozen topping meets the hot soup is one of the defining sensory moments of the meal. Salmon and kohlrabi Mains take the dining experience even further, with hearty dishes that showcase every element of the protein. Highlights include the Liberty Farms Duck with confit leg presse, fresh apple gel, and jus; and the newly introduced perfectly cooked salmon with kohlrabi, dill, buttermilk, and horseradish. Then there's the surprisingly complex Cabbage Cabbage Cabbage, where smoked fat crisps the leaves, served with a bright scallion aioli. Even dessert is unexpected, with standouts like the Sunchoke—a creative play on the root vegetable—with candied sunflower seeds, nori, and caramelized milk. And to complete the experience, beverage pairings span an impressive selection of over 125 wines, sakes, ciders, and beers. We sat down with Chef Mike Lanham to talk about the evolution of Anomaly, his Southern roots and more. Here's what he had to say. Ironically, its meaning has evolved for us already. 'Considered Modern Cuisine' is driven by chemistry and more recent technology to create entirely new dishes with unique flavors. What we're doing now, and a better name for the Anomaly SF experience, is 'Southern Inspired Modern Cuisine.' The ethos of what we try to do is put forth a really intense, technically-sound, one-of-a-kind dish. Since I spent the first 24 years of my life in the Southeastern United States, that is the source of many of the flavor profiles, ideas, and historical background. Our current 'Southern Inspired Modernism' inspiration came from where I grew up. People wrongfully assume that all the South has to offer is bluegrass, grits, and bourbon. Those things are great. I love all of them dearly. That being said, I want to create a cuisine where that culture has permission to evolve. I grew up outside Atlanta in Georgia. Many of the fashion, music, and cultural things that exist there are frequently ignored by those who did not grow up there, either out of convenience, ignorance, or both. My goal is to give the place I grew up permission to be fancy, to evolve, and to explore what that looks like to me. Sunchoke dessert My upbringing and the upbringing of those just one generation prior was wildly different. I had 10 x the opportunities, access to new cultural experiences, and opportunity to travel at an early age. To continue to do exactly the same food and cultural things that the generation that came before did, is to waste the golden opportunity they gifted me. It is for that reason that you will see the common thread of southern culture through my cuisine. However, at some moments it may appear more subtle to those that did not grow up there. The food must obviously be delicious, but it's also critically important that if someone sees the dish, there is really only one restaurant it could have come from. Getting to that place is normally pretty brutal. It requires a large amount of technical research as well as an understanding of what is seasonal, where it fits in the menu, and how it's special. Early on in my career, I would cook hundreds of components and put them all together into the most cohesive thing I could manage. Now I spend more time reading, consuming food media, and thinking. It's probably close to 100 hours a menu all told. We try to measure 50 times and cut once. In many applications, it can be a cultural framework. What do grits look like in California? Would I still use shrimp? Could I do a classic dish like chicken fried steak, but make it abalone instead? Could I make a dashi with pork or shrimp? The thread is always there. We often explain it tableside, but sometimes there are Easter eggs for those who grew up in the same region or cooking the same cuisine. We do not focus on awards. We do not focus on things we can't control. The most unhappy times in my life are those where someone else controls my metric for success. We focus on the next duck breast, the next table clear, the next pairing, the next coat we take at the door. Chocolate desert We have gratitude for the moment. We have gratitude for each other. We have gratitude for the opportunity to come to a place with like-minded people and get just a little bit better everyday. Everything else takes care of itself. I'd love to get the business to a point where I could step away for a moment and catch up on life. I just want a week or two to spend time with people I really love and care about. So many people have supported me through this process. Anomaly is self-funded. I do a lot of things normal chefs don't do. It is a major undertaking to perform at such a high level day in and day out. I have worked an average of 80-90 hours a week for roughly a decade at this point.
Yahoo
17-04-2025
- Health
- Yahoo
WashU Olin BIG IdeaBounce Winner: A Sophomore Who Collects Ideas On His iPhone
BIG IdeaBounce Winner Miles Lanham, founder of Métopi, with the three founders of Patient Led Health, which won the People's Choice Award: Darden Executive MBA students Caroline Holt and Justin Ryan, with Astrid Domenico (left) A biomedical major at the University of Virginia, Miles Lanham had made a habit of collecting ideas in his iPhone from his high school years in Alexandria, VA. Whenever he saw something that intrigued or engaged him, Lanham would pull out his phone and add it to a list of thoughts numbering in the hundreds. When he witnessed a friend on UVA's track team collapse from an asthma attack during a workout, he was aghast because no one had an inhaler at hand to help the boy, who was struggling to breathe. The team's trainer, he recalls, had to race back to TK to get one as his teammate was carried away on a stretcher. 'He fell to the ground,' recalls Lanham. 'They put him on a cart and took him off the track and rushed him to the trainer who had an inhaler. But the inhaler was 500 meters away.' Miles Lanham, a biomedical sophomore at the University of Virginia, is co-founder of Métopi The incident made Lanham's iPhone list. It would also become his ah-ha moment to work on a startup for a wearable multi-pack inhaler that would always be available to a person coping with respiratory challenges. He and his partner and collaborator, a recent MBA graduate from the Darden School of Business, entered their idea in the fourth annual WashU Olin BIG IdeaBounce pitch contest. They competed with 81 other teams from 43 universities in 14 countries, from Algeria to Vietnam. Lanham traveled to St. Louis as one of three finalists to pitch the idea of a wearable, multi-pack inhaler before judges yesterday (April 11) and emerged the winner of the $50,000 top prize. The 19-year-old sophomore is the youngest founder to win the BIG IdeaBounce crown. He competed against an Olin Business School MBA who is working on an AI-driven mental performance app for college athletes and a trio of founders, two of whom recently graduated from UVA Darden's Executive MBA program (see These Three Finalists Will Vie For The $50K Prize In WashU Olin's BIG IdeaBounce Pitch Contest). The People's Choice award, given on the basis of votes from Poets&Quants' readers, was given to Patient Led Health, a startup that is developing an app called Coalesce for people who want greater control over their medical records. Patient Led Health is led by Darden Executive MBA students Caroline Holt and Justin Ryan, with former OpFocus CEO Astrid Domenico, a long-time friend of Holt's. Sergiu Celebidachi, a former NCAA tennis player and current MBA student at Olin, won second place and $5,000 for SPARC Sports. a mental performance app for college athletes to help them deal with the psychological challenges of competition. While this was the fourth iteration of the competition, this year it was exclusively devoted to the business of health, a new Olin Business School initiative by Dean Mike Mazzeo, who wants to make Washington University's Olin the leading business school in the field. In the past year, Olin has partnered with the university's School of Medicine and the launch of a new School of Public Health, developed a set of seven elective courses in the field, and introduced a major in its business undergraduate program and a concentration in its MBA. 'We want to be a place where we train the next generation of business leaders in this field,' says Mazzeo. Lanham's product, dubbed the Portahaler, is designed to attach seamlessly to a phone, wrist, or keychain, ensuring they always have access to rescue medication. Each inhaler contains 40 doses, allowing for a novel multi-pack prescription system of up to five units. What's more, it would cost no more than $60, well below the cost of current inhalers on the market. It was not his first win. Lanham won two rounds of pitch contests at the University of Virginia's E-Cup, making it into the school's i-lab, an incubator run by the Batten Institute to guide young entrepreneurs through a journey from idea to market. But creating a company from scratch has long been a dream for Lanham. 'I have always wanted to be an entrepreneur,' says Lanham, who began his idea list in high school. 'Every time I experienced a problem,' I wrote it down on the phone. I have hundreds of ideas.' Rohan Bansal, a Darden MBA, is a collaborator and partner for Métopi It was at Annandale High School in Fairfax County, Virginia, that Lanham launched his first startup. As the co-founder of SorboStrap, he created a novel, invisible backpack waist belt, an invention meant to decrease back pain caused by heavy backpacks. He developed the product from the ideation stage to the prototyping stage. In the process, Lanham racked up 3,000 social media followers and more than half a million views. 'From launching my backpack company, I learned that consistency is key,' says Lanham. 'Our marketing strategy back then relied entirely on social media — it was a numbers game, and the same principle applies now. If you apply to a hundred pitch competitions or reach out to enough investors, you're bound to get a hit.' A state champion long-distance jumper and captain of the track team at Annandale, he was recruited to UVA on an athletic scholarship. Lanham knew he wanted to use his undergraduate experience to start something. When an injury kept him off the track team, he had plenty of time to devote to the inhaler idea. He named his startup Métopi, which can be translated to 'frontier' in Greek. Says Lanham: 'It feels fitting — and I think it sounds cool!' When he began working on what would become Métopi, he was told that doing a MedTech startup solo would be difficult, if not impossible. Lanham went on LinkedIn to search for a Darden School of Business MBA with experience in the life sciences. He discovered Rohan Bansal, who graduated from Darden in 2024 and went to work as a senior consultant for Trinity Life Sciences, a Boston-based strategy consulting firm for early-stage biotech products. Before coming to Darden, Bansal spent five years at ZS, the management consulting and technology firm. As an analyst and then a consultant, he had worked on assignments for top global healthcare companies, spearheaded a 10-member team to create and implement a growth strategy for a breakthrough drug in the U.S. and Europe, and a global leader in injectable aesthetics. Healthcare and biotech are both his passions and fields of expertise. The pair went to work to move along Lanham's idea. From his earlier startup, Lanham learned that delegation was crucial. 'Rohan and I divide tasks based on our strengths,' he says. 'With his MBA and life science consulting background, he's great at operations. With my engineering background, I focus more on product development.' They concluded that existing competitors were making products with little innovation since the first inhalers were made available in the 1950s. Even more telling, their products were, in Lanham and Bansal's view, far too expensive and easily portable. Insurance policies often limit patients to a single inhaler per prescription, leaving many unprotected in critical moments. For those seeking additional inhalers, out-of-pocket costs can reach up to $500 per unit. The potential market is massive. Some 545 million people worldwide suffer from respiratory diseases. Four in ten of them have had a flare-up without the benefit of a ready inhaler in the past year alone, according to their research. Some 72% want quicker and easier access to inhalers. Patrick Aguilar, managing director of the WashU Olin Health Initiative, with winner Miles Lanham Lanham began his BIG IdeaBounce pitch on an emotional level, showing a photo of a 22-year-old man who died after a severe asthma attack led to cardiac arrest. He then went through a series of slides that showed the evolution of inhalers and how little they have changed since their invention in 1956. the nearly 10,000 tons of plastic waste they produce each year, his strategic partnerships, and his advisory board members. He noted that Métopi already has multiple patents filed along with a working prototype that has been validated and tested by a couple of manufacturers. Judges were especially impressed by Lanham's successful recruitment of one key advisor: Evan Edwards, a pharma executive, entrepreneur, and inventor with more than 200 patents to his name. It was Edwards and his brother who created a compact and more easily carried epinephrine rival to EpiPen called Auvi-Q to combat severe allergic reactions. Like Lanham, Edwards had developed the idea while a student at UVA years ago. They licensed the product in a reported $230 million deal to French pharmaceutical giant Sanofi in 2009. Though in a different field, Métopi's Portahaler is similar to Auvi-Q because it a medical device that is more compact, cheaper, and more portable than competing products. Throughout his presentation, Lanham displayed no jitters. He was composed and articulate. 'I was not super nervous because this was my fourth pitch competition in the span of three weeks, so it felt like another day in the office,' he says. 'My thoughts immediately after I won were how can I effectively use these funds and get them into action as soon as possible.' By winning the $50K award in the BIG IdeaBounce competition, Lanham unleashed another $35,000 pledge contingent on his raising of a match. All told, Métopi now has enough cash to get the tooling done to make his product. He has already lined up two manufacturing partners in the United Kingdom and China. There's still a long road ahead. Lanham estimates that the product will require an investment between $5 million and $10 million and take two to three years for FDA approval. Because the Portahaler uses the same already approved medication, just the delivery method must gain regulatory approval. Meantime, he's out trying to get more money for the business. The day after he walked away with the $50,000 top prize in WashU Olin's BIG IdeaBounce contest, Lanham was pitching again in Charlottesville at the third and final stage of the University of Virginia's E-Cup at the Tom Tom Festival. DON'T MISS: or The post WashU Olin BIG IdeaBounce Winner: A Sophomore Who Collects Ideas On His iPhone appeared first on Poets&Quants.
Yahoo
30-03-2025
- Yahoo
Maryland State Police investigating inmate death at Somerset County's ECI prison
Maryland State Police investigators are on the case of the death of a state prison inmate at Somerset County's Eastern Correctional Institute in Westover. Here's what we know now. The inmate is identified as Shane Lanham, 28. Lanham was declared dead on Saturday, March 29, by emergency medical service personnel. He was a state prison inmate serving time at the Eastern Correctional Institute. A suspect, also an inmate, has been identified. He has not been charged at this time and is not being identified pending further investigation. On Saturday, March 29, the Maryland State Police Homicide Unit was contacted by investigators from the Department of Public Safety and Correctional Services Internal Investigative Unit about an inmate death. The preliminary investigation indicates Lanham was in a cell with another inmate prior to being found lying on the ground and unresponsive by officers at the Eastern Correctional Institute. Lanham was declared dead by emergency medical service personnel. Bury Tavern open in downtown Salisbury: 'Howdy!' Salisbury's Downtown Plaza welcomes new business with Western theme: Bury Tavern 'Online threat' vs. 100th Pony Penning: 'Online threat' prompts increased security measures for 100th Chincoteague Pony Swim Maryland State Police investigators along with crime scene technicians from the Maryland State Police Forensic Sciences Division responded to the scene. Upon completion, the investigation will be presented to the Somerset County State's Attorney's Office for review. The investigation is active and ongoing. This article originally appeared on Salisbury Daily Times: Inmate dies at Somerset County's ECI, Maryland State Police on case
