George H. Hume | |
---|---|
Education | Yale University Stanford University |
Occupation | Philanthropist |
Spouse | Leslie P. Hume |
Parent(s) | Jaquelin H. Hume Caroline Howard Hume |
Relatives | William J. Hume (brother) |
George H. Hume is an American heir, businessman and philanthropist. He serves as president and chief executive officer of Basic American Foods, the world's largest producer of dried onion, garlic and potato products. He served as president of the San Francisco Opera Association from 2006 to 2013, and currently serves as its vice chairman.
Hume is the son of Jaquelin H. Hume, the co-founder of Basic American Foods, and Caroline Howard Hume, a philanthropist. [1] [2] He has a brother, William J. Hume, and two sisters, Patricia Highberg and Carol Tolan. [1] [2]
He graduated from Yale University in New Haven, Connecticut and received a J.D. and M.B.A. from Stanford University in Stanford, California. [3]
He started his career as a consultant for McKinsey & Company for three years. [3] He then joined his family business, Basic American Foods. [3] He serves as president and chief executive officer of Basic American Foods. [4] [5] It is the world's largest producer of dried onion and garlic as well as potato products (used primary for instant mashed potatoes). [1]
Hume served as the president and director of the San Francisco Opera Association from 2006 to 2013. [3] [4] [6] [7] As of August 1, 2013, he serves as its vice chairman. [3] [6] [7]
He is a donor to the San Francisco Veterans Memorial, where he serves on the steering committee. [8] [9] He is a member of the Pacific-Union Club, a gentlemen's club in San Francisco, California. [10] He served as a founding trustee of the San Francisco Day School. [3] He serves on the board of trustees of the Foundation for Teaching Economics. [5] With his wife, he has donated to the Steadman Philippon Research Institute in Vail, Colorado. [11]
He served on the board of trustees of his alma mater, Stanford University. [12] With his wife, he serves co-chair the 2013/14 advisory council of Stanford Live, the performing arts organization at Stanford. [13] They have also endowed both graduate and undergraduate fellowships at Stanford University and the Hume Writing Center for Writing and Speaking at Stanford is named in their honor to recognize their generous funding. [14]
He is married to Leslie P. Hume, a philanthropist. [12] They have a son and a daughter. [12]
Raita is a side dish in Indian cuisine made of dahi together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Onion powder is dehydrated, ground onion that is commonly used as a seasoning. It is a common ingredient in seasoned salt and spice mixes, such as beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow and red onions may be used. Onion powder is a commercially prepared food product that has several culinary uses. Onion powder can also be homemade.
Howard H. Leach is an American diplomat and businessman. He served as the United States Ambassador to France from 2001 to 2005.
Uzbek cuisine shares the culinary traditions of peoples across Central Asia. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes.
The Foundation for Teaching Economics(FTE) is an organization founded in 1975 that promotes economics education by hosting workshops for high school students and teachers, and by providing educational resources to teachers.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine influenced many cultures and nations like Italians, Andalusians, French and Arabs.
Gamja-jeon (감자전) or potato pancakes is a variety of jeon, or Korean style pancake, made by pan-frying finely grated potato on a frying pan with any type of vegetable oil until golden brown.
William J. Hume, known as Jerry Hume, is an American businessman and conservative philanthropist.
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Jaquelin Holliday "Jack" Hume (1905–1991) was an American businessman and conservative philanthropist. He co-founded Basic American Foods, the world's largest producer of dried onion and garlic, and later dried potatoes, for instant mashed potatoes and boxed potato casseroles. He was a major donor to President Ronald Reagan, and a patron of the arts.
Caroline Howard Hume (1909–2008) was an American philanthropist and art collector from California. Hume's philanthropy extended to non-profit organizations in the areas of music, the outdoors, and modern art. She was appointed by President Ronald Reagan to serve on the Museum Services Board and by the Secretary of Interior to serve on the National Parks Foundation. Hume was a significant benefactor of the San Francisco Symphony, the San Francisco Conservatory of Music, and the San Francisco Museum of Modern Art.
Leslie P. Hume is an American historian and philanthropist from San Francisco, California. She has published scholarship about the place of women in the Victorian era as well as women's suffrage societies. She served as President of the Board of Trustees of Stanford University from 2008 to 2012, making her the second woman after Jane Stanford ever to do so.
Wallace M. Alexander (1869–1939) was an American heir, businessman and philanthropist.
Ocopa is a smooth sauce flavored with black mint huacatay a plant, originally from the city of Arequipa, Peru. It may be served hot, as dressing for boiled potatoes, or used as a garnish for cold hard-boiled eggs. Ocopa is prepared with sun-dried yellow chilis and sautéed onions, garlic, and thickened with crackers and roasted peanuts.
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.