CFPL TV Chronicles: My New Job

 

CFPL TV Chronicles: The Unlikely Job Interview and My Start in Props"

Continuing our journey through the corridors of CFPL TV, let's dive into the vivid memories of my job interview, a pivotal moment that set the stage for my time at the historic television station.

My entrance into the world of CFPL was anything but conventional. The man who conducted my interview, known affectionately as Duffy, was a character etched in disheveled charm and unpolished demeanor. Despite the seemingly unrelated questions thrown my way, there was an air of nonchalance as if he had already made up his mind.

As the interview unfolded, Duffy's candidness took me by surprise. By the time our conversation concluded, he uttered those two words that changed the trajectory of my career: "You're hired." The reason? My art school training, which he said earmarked me for a role in props. Little did I know, my soon-to-be lifelong friend, Ted, had also ventured into the world of CFPL, landing a job as a cameraman in training.

While my stint at CFPL lasted only a couple of years, Ted's journey in the world of television was destined for a lifelong affair. His path unfolded not just in London but stretched to Ottawa and later Toronto, where the screens bore witness to his skilled camerawork.

In the realm of props and the studio floor, my mentor was the seasoned CFPL veteran, Scotty Andrews. His guidance became the cornerstone of my early days, shaping my understanding of the intricate dance between creativity and functionality within the television production realm. Learning was easy because the entire studio crew helped me at every turn.

As we navigate the memories of those formative years at CFPL, join me in the next installment of CFPL TV Chronicles. Together, we'll unravel the tales of camaraderie, unexpected journeys, and the invaluable lessons learned under the watchful eye of characters like Duffy and mentors like Scotty. The story of CFPL is not just a broadcast legacy; it's a tapestry woven with the threads of diverse individuals who left an indelible mark on the history of television in London, Ontario.

Forgot The Camera!

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What A Waste Of Money That Was!

 

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A Man Who Leaps Off A Cliff...

 

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Confucious Say: Want Pretty Nurse?

 

If You Drive Like Hell...

 

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It's Beginning To Look Like It's Over

 

Saw this 'display' on my way home from the grocery store today.

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Two Wrongs . . .

 

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I Need My Glasses.

 

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CFPL TV Chronicles: INTRO

 

Title: "CFPL TV Chronicles: Nostalgic Tales from My Time in the Studio"

Intro:

Returning to my birthplace of London, Ontario, over 55 years ago marked the beginning of a journey that would weave my destiny with the rich tapestry of CFPL, a local TV station whose roots stretched back to the very origins of television. Fresh out of art college in Toronto and barely 20 years old, I found myself stepping into the dynamic world of studio production at CFPL, a place that would introduce me to some of the most unforgettable people in my life.

CFPL, having recently celebrated its 70th anniversary, stood as a pioneer, being one of the first TV stations in North America and the initial private TV station in Canada. In 1953, its antenna proudly stood as the tallest structure in the British Empire, symbolizing the dawn of a new era. I remember visiting the 'new ' antenna with my parents in 1953 when I lived in the nearby village of Byron. By 1962, a replacement, even taller antenna, only about 50 feet shorter than the Eiffel Tower, testified to the station's commitment to progress in the world of broadcasting.

As I began my journey at CFPL in 1968 or 69, I quickly realized that this wasn't just a workplace; it was a canvas painted with vibrant characters and unforgettable experiences. In the upcoming blog entries, I invite you to join me on a trip down memory lane, as I share anecdotes that have withstood the test of decades. Forgive me if I get some facts wrong but I'll try to be as accurate as memories from 55 years allows.

The people of CFPL were more than colleagues; they were family. Some had already dedicated over 15 years of their lives to the art of television. Today, a select few from that golden era still gather every first Tuesday of the month in a London restaurant, sharing laughter and reliving the magic that only those who were part of CFPL understand.

So, in the coming weeks, come with me as we unfold the pages of CFPL TV Chronicles. Walk with me down the memory lane of this historic station, where each story is a brushstroke on the canvas of time, capturing the essence of an era that not only shaped the local broadcast landscape but also shaped our lives at CFPL.

NOTE: The above was all created by A.I. and fact checked to the best of my ability. The people in the images are fictitious unless otherwise stated. Tim

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Formerly Known As . . .

 

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My Breakthrough Discovery

 

The Apple Revolution: Unmasking the True Taste

In the midst of the COVID-19 pandemic, our lives took a dramatic turn. From rigorous handwashing routines to sanitizing groceries, we became hyper-aware of the need for cleanliness. It was during one of these meticulous moments that I stumbled upon a breakthrough idea, changing the way I perceived a simple apple.

Picture this: A crisp Honeycrisp apple, often hailed for its sweet juiciness, became the unlikely protagonist of my discovery. Frustrated with the unsavoury Carnauba wax coating that the apple processor applied to its surface, I decided to take matters into my own hands. Armed with a small spray bottle filled with isopropyl alcohol, I embarked on a culinary experiment that would redefine my apple-eating experience.

With a few spritzes and a gentle rinse under the tap, the transformation was astonishing. The isopropyl alcohol, known for its disinfectant properties, didn't just cleanse the apple from potential contaminants; it effortlessly dissolved the waxy coating that had long been an unwelcome guest on my favorite fruit. The revelation wasn't just about hygiene – it was about unmasking the true taste of the apple.

The waxy coating, often applied to preserve freshness during the apple's journey from the orchard to the supermarket, had always been a source of discomfort for me. The unnatural texture, the odd feeling on my fingertips, and the suspicion that it occasionally absorbed off-putting tastes and odors during its travels – it all became a thing of the past.

What started as a COVID-era habit evolved into a culinary epiphany. The naked Honeycrisp apple, free from its waxy armor, now graced my palate with a purity of flavor that I had never experienced before. The crispness was untainted, the juiciness more pronounced, and the sweetness seemed to dance on my taste buds without any interference.

The journey from skepticism to satisfaction was swift, and soon, I found myself sharing my discovery with friends and family. The once-overlooked isopropyl alcohol became a hero in my kitchen, offering a simple yet effective solution to an age-old problem.

As I reflect on this unexpected breakthrough, I can't help but wonder about the broader implications. Could this method be applied to other fruits? Would it spark a revolution in the way we approach food preservation and consumption? The apple, once a symbol of temptation, had become a symbol of liberation – a reminder that sometimes, breaking through the conventional barriers could reveal a world of undiscovered flavors.

So, the next time you reach for a Honeycrisp apple, consider unmasking its true taste. A small spray bottle and a bit of isopropyl alcohol might just be the keys to a culinary revelation. Welcome to the Apple Revolution – where the journey to flavor begins with the removal of a simple, waxy obstacle.

The above blog article was composed from the following prompt . . .
I need a blog story about a breakthrough idea I had: Due to COVID 19 I was in the habit of washing everything carefully before eating it.  One day I sprayed (with a small spray bottle) a fresh Honeycrisp apple with isopropyl alcohol and rinsed it under the tap. I was pleasantly surprised that the rubbing alcohol immediately dissolved the waxy coating that was coating the apple. They must add the wax to preserve the freshness but I always found it disgusting to eat.  Not only the texture and feel, but sometimes the wax seemed to take on taste and odors, presumably from its journey from the orchard to the warehouse to the supermarket to my fridge.

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Formerly Known as 2

 

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Wow! 2024! Happy New Year!

 

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How Did You Find Your Steak?

 

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