How About Two Former US Senators, Vietnam Vets Currently Heading the Defense and State Departments as Running Mates in 2016?

Did you know that only George Marshall and Collin Powell are the only Secretaries of State besides John Kerry, who actually were in combat? 

Kerry earned both Silver and Bronze Stars in Vietnam.  His Bronze also was awarded with a V for Valor.

 

 

 

 

As far as Defense goes, many wore a uniform, warming chairs for an average of two or three years. Only World War II veterans Elliot Richardson and Melvin Laird were Purple Heart recipients, while Robert McNamara received the Legion of Merit.

 

George Marshall earned a Distinguished Service Medal as well as a Silver Star.  Marshall must of been one hell of a guy is have dine both State and Defense.

 

 

Defense Secretary Chuck Hagel has two Purple Hearts, the Vietnamese Gallantry Cross, the Army Commendation Medal, the Combat Infantryman Badge and a chest full of shrapnel — some of which remains to this day.

 

 

Where am I going with this?  Much of the tension in the Western Philippines (South China) Sea is over China claiming other countries' territory. Both Kerry and Hagel have aggressively stepped up over this China problem

 

Some of this territory  is about 70 miles from here, on Palawan.  Plus, the PRC seems to really hate The Philippines, the legal owner of the nearby disputed islands.  Kind of brings the threat right to your door step.

I am impressed with how both men are doing their jobs, in East and South East Asia.  I know that what I am about to say is fantasy.  I sincerely wish Kerry and Hagel could run on the same ticket, in the next elections. 

 

I frankly don't care which is President or Vice President.  Both are pragmatic visionaries.  More importantly, they get things done.

Both are former US Senators and I am aware that Kerry is a Democrat and Hagel is a Republican.  Part of my fantasy to eradicate the damaging, self serving, selfish politics being inflicted on our country, by both parties. 

Maybe these decorated Vietnam Vets could together get America back to where it should be?

Don’t Cancel Your Visit to South East Asia Over Recent News About the Region. Travel Instead to Affordable, Unspoiled, Totally Safe Palawan in the Western Philippines.

©Millennium Media Entertainment, Inc.

Were you considering visiting South East Asia, but concerned about recent news reports about the region?  Let me see if I can help, since I live in the region and would like to think that I am still a credible journalist.

First of all, the Foreign Press as they are known here, don’t have much professional empathy for the region, since few put much effort or money in reporting SE Asia News.

 

It’s hard for them to get real news directly from most of these countries, except The Philippines, which has the only free press in the region.  The other countries have varying degrees of kinda sorta free presses. 

 

Unfortunately for the SE Asian Nations, the Foreign Press often recycles stories from the news wire services, which do a good job.  However, the wire services’ clients too often cherry pick the bizarre or sensational stories, leaving many people with the wrong impression.

 

That being all being said, here’s what I have been able ascertain.  The very popular destination Thailand is currently suffering severe political growing pains. 

 

However, the demonstrations you may have heard about haven’t endangered foreign visitors so far, and likely won’t, as Thailand’s political issues continue fermenting.  Most experts think the political upheaval going on should peacefully go away in a few months.

 

The Philippines has had two terrible natural disasters, you may know about.  However, it is a very big country, whether you know it or not.  In other words, specific areas of the Philippines were affected, not the entire country, which is comprised of 7,100 islands.  Some of the Philippine Islands are bigger than many European countries.

 

To assume the entire country has been affected by earthquakes and typhoons, just isn’t the case.  That would be like thinking that the American West Coast is suffering from the same severe winter storms currently affecting other parts of the US. 

 

There are plenty of beautiful, affordable parts of the Philippines that are very much open for business, you should seriously consider for a totally safe, interesting and fun visit. 

 

The Philippines is really not that much like its neighbors, after 400 years of Spanish rule and almost 100 more by the USA, as The Philippines was prepared for its eventual nationhood.  So, over time, The Philippines evolved into a Western nation, which is located on the edge of Asia. 

 

What makes the Philippines different from other SE Asian countries?  It is the 3^rd largest English speaking country on Earth, as well as the 3^rd biggest Roman Catholic one.  It’s also the most literate in Asia.

 

The fastest growing traveler destination is Palawan, on the Western side of The Philippines.  Palawan is very unique in many ways.  The 200 mile long island province has never had an Earthquake or Typhoon and has one of the lowest crime rates in the world.

 

Palawan’s capitol, Puerto Princesa (Population 250,000) has a crime rate of 0.08%.  That is 8% of ONE PERCENT.  You can literally go anywhere you want in the city, 24-7, with nothing to worry about. 

 

I often see teenage girls walking around past 10 PM, without a care.  Nothing bad is going to happen to them, in Puerto Princesa.  The biggest problem they could run into is an unexpected rain shower.

 

Puerto’s biggest attraction is its world famous Underground River, one of The Seven Natural Wonders of the World and an UNESCO World Heritage Site. 

 

You can also spend a day Island Hoping and that night; take an evening cruise on Puerto’s Bay, Firefly Watching included.  Whatever you decide to do in Puerto, all ground transportation, meals and professional guides, are included in the packages for less than $40.  Compare that price to what you can do in Europe or North America.

You might just want to sit on one of Puerto’s pristine beaches, which there’s no shortage of. 

 

Or, enjoy a parade.

 

It’s OK to eat from the little food shops and stalls you come across, wherever you go. No one ever get’s food poisoning here, so don’t worry about that.  Each shop is basically that family’s Filipino home cooking.  Plus, you can drink the tap water.  Locals are extremely proud of how clean, honest and safe their city is. 

 

There is one thing you can’t do in Puerto.  You will be fined if you are caught littering.  This is a very clean city, with the garbage picked up every day and street sweepers also out daily.

 

There is just about every kind of hotel you can imagine in Puerto, from little family owned pensions (Means small---not retirement) to major resorts.  The pensions are everywhere.  They are in the rain forests, in quiet neighborhoods, on beaches and main thoroughfares.

Many of these pensions don’t market or have websites, but there is information about them on TripAdvisor.  So you should be able to find one that fits your budget.

 

So, don’t give on this part of the world over political unrest in another SE Asian Country or unfortunate events that recently transpired in another part of this one.

 

I wrote this because it occurred to me, as I have been following news in SE Asia and the Philippines, that many could have the wrong impression about visiting here.

 

Palawan is very much open for business.  I am a television news/programming executive, working from here, and not in the travel business.  But, feel free to email with any questions you may have. 

 

Also, on this blog is detailed information about Puerto Princesa, Palawan, The Philippines and what is going on in Asia.  (Admittedly from my point of view)

 

Below is what I do, if that interests you.

 

Millennium Media Entertainment is a Television News, Marketing, Programming Development and Content Consulting Firm, continuing to do business in the United States. 

 

President and Chief Executive Officer John Sheehan has over 30 years of Senior Television Management Experience, Consulting Television Station Group Heads, Network Executives, Syndication Presidents, Chief Financial Officers, General Managers, Sales Managers, News Directors and Creative Services Managers about almost every aspect of the Television Business. 

 

Sheehan was Chief News Consultant for Group W Television, later The CBS Owned and Operated Stations in 12 Major US Markets, from 1991 to 1999, responsible for News Content Development, Station Branding and Talent Development.

 

Besides News, Sheehan consulted several Nationally Syndicated TV Shows including: Win, Lose or Draw, with Burt Reynolds, A Current Affair, The Gail King Show, and Evening Magazine.

 

Sheehan started Millennium Media Entertainment as a News Program Syndication and Consulting Company in 1999, after being President of the Clemensen Sheehan Rovitto & Company since 1991. 

 

While with CSR, Sheehan worked closely with the CEOs and managements of Allbritton Communications, Anchor Media, CBS Owned and Operated Television Stations, Group W Television (Westinghouse), New World, 20th TELEVISION, Group W Productions, Granite Broadcasting, and CBS’s EYEMARK ENTERTAINMENT.

 

Sheehan was President and General Manager of Audience Research & Development, from 1988 to 1991.  As president, he directed a staff of nearly 60 highly skilled television professionals, providing broadcast research and consulting services to over 120 stations, broadcast and cable networks and syndication clients. 

 

Prior to that, he managed AR&D’s sales efforts from 1985 to 1988, as Vice President of Client Development.  During his time with AR&D, Sheehan increased revenues by over 100%, quadrupling the company’s client base.

 

Before joining AR&D in 1985, Sheehan was Executive Vice President of SRI Research Center, now The Gallup Organization.  He started as Production Manager for SRI in late 1977 and within two years was named Executive Vice President, overseeing all market research and financial operations with a staff of more than 80 people. 

 

Sheehan served in the Peace Corps from 1974 to 1977 in the South Pacific.  He spent his first year in the region as Director of the Solomon Islands’ Information and Broadcasting Department overseeing a weekly newspaper and the national radio station.  He was responsible for each medium’s content, staff development and sales.

 

In 1974 he was assigned to Kingdom of Tonga as general manager of Tonga Feeds the country’s only source of livestock feed.  Sheehan managed all aspects of the company including accounting, inventory, pricing, importing/exporting products, new product development, a farm, government relations, staff development and negotiating foreign aid packages. 

 

When Sheehan left Tonga Feeds, nearly bankrupt when he arrived, the company was earning a 30% profit and influenced 25% of the Kingdom’s economy.  Sheehan was offered senior management positions by both the New Zealand and Kingdom of Tonga Governments.  He returned to the US in 1977.

 

Sheehan earned a BA in Journalism from Creighton University.  He fluently speaks Tongan and Melanesian Pidgin.  He has a working knowledge of Cebuano.

 Sheehan also served in The United States Marine Corps.

 

Below is a partial list of the stations and companies that Sheehan has had working relationships with, during his 30 plus year career:

 

American Station Groups and

US Production/Programming Companies

Allbritton Communications

Anchor Media

ABC News

Belo

Buena Vista Television

CBS News

CBS Television Stations

Cox Communications

EYEMARK Entertainment

Gannett Television

Group W Productions

Group W Television

Granite Broadcasting

Guy Gannet Broadcasting

Hearst Argyle Television

NBC Universal

New World Television

Storer Television

20^th TELEVISION (FOX)

United/Cris-Craft Television

 

US Television Stations

Waga        Atlanta

Wjz           Baltimore

Wbz           Boston

Wsbk        Boston

Wbbm       Chicago

Wjw          Cleveland

Koaa         Colorado Springs

Wdtn        Dayton

Whio        Dayton

Kdfw        Dallas

Kcnc         Denver

Kcci           Des Moines

Wdiv         Detroit

Wjbk         Detroit

Wtvx        Ft. Pierce

Wlbt         Jackson

Kctv          Kansas City

Wdaf        Kansas City

Kcbs          Los Angeles

Kcop          Los Angeles

Wfor        Miami

Wtvj         Miami

Witi          Milwaukee

Wcco        Minneapolis

Wsmv        Nashville

Wcbs         New York

Wesh        Orlando

Week        Peoria

Kyw           Philadelphia

Kpho         Phoenix

Ksaz          Phoenix

Kdka         Pittsburgh

WTAE       Pittsburgh

Katu         Portland, OR

Wgme       Portland, MA

Wtvr        Richmond

Wset         Roanoke

Wrex        Rockford

Kovr         Sacramento

Kutv         Salt Lake City

Ksbw         Salinas

King          Seattle

Kmol         San Antonio

(Woai)

Knsd         San Diego

Kpix          San Francisco

Wggb        Springfield

Wtvt       Tampa

Wtsp         St. Petersburg

 

Clients (Non-Television)

Anheuser Busch

Brinker International

Cargill

Norwest Banking

Omaha World Herald

Over 75 free Circulation Newspapers

Pulitzer Publishing

Village Inn

Wendys International

 

Contact:

John Sheehan

Millennium Media Entertainment

214-628-6236 (Routed also to The Philippines)

johntsheehanmme@gmail.com

 

http://johnsheehan17.blogspot.com/ https://www.facebook.com/pages/Millennium-Media-Entertainment/74464753836

Television Talent Dietary Tips: Polynesian Ha’ka For A Healthy, Mostly Texan, Part Polynesian Chili Ha’ka, With A Hint of The Philippines.

©Millennium Media Entertainment, Inc. ©MME Television Services Asia

One of my purposes here  is to continue advising Clients about menu and dietary concepts designed to help them look, feel and most importantly, perform at their very best, in front of a camera.

It occurred to me the other day that Texas and Polynesian cooking share allot in common.

 

 

 

 

 

 

 

 

Both Texas and Polynesians do quite a bit of cooking outdoors and indoors, they make (boil) stews and things like Chili.

People in my home state of Texas argue more about Texan cooking than they do politics.

Most Texans don’t think that highly of politicians anyhow, which is one reason our elected officials only meet every two years and have six weeks to get their legislative business done.

We figure that gives them two years to hash out their differences and therefore six weeks ought to be enough time for passing laws. If nothing else, this practice saves money.

I can’t help but think Washington would do better by Americans, if Congress’s time for passing laws had a shelf life. They seem to wait to the last minute anyhow. Maybe they should take a look how things are done in Texas.

 

What we do care passionately about is our native cooking. People argue about whether brisket should be cooked outside fat side down or up and if it should be marinated or not.

 

No one ever changes anyone’s mind, and the end product is always tremendous.

Note: Unlike other parts of the US, Texans generally don’t baste their ribs, chicken or brisket as it cooks. Bar-B-Q sauces and other condiments are served on the side.

The other great debate is over Chili. Non Texans use ground meat. That is a sin to us. We use cubed pork, lamb, goat or beef.

Another sin committed by non Texans, in our opinion, is that they use the wrong beans, like kidney beans. Chili that is overly bean heavy is also considered sinful.

This is supposed to be a Texas meal, in which meat is the main course and beans are a side dish. Same hold true for beans in Chili. They are second fiddle to meat.

Texas Cooking has a very heavy Mexican influence, too. We generally use pinto beans for about every kind of Tex-Mex dish. We also like jalapeño peppers in about everything except ice cream and desserts. Some people add onions, garlic and jalapenos to mashed potatoes (Skins on is traditional).

Chili’s main ingredients are meat(s), garlic, onions, carrots (optional), tomato sauce, salt, oregano, Chili powder, cumin and without a doubt, Cilantro. 

Some people feel that their Chili needs a drink. Purists would consider nothing else than Mexican beer.

We believe that American beer can’t even come close to what they make down in Mexico. So, some folks put a bottle or two in the pot, depending on its size. Has to be Mexican beer, preferably dark.

Other fundamentals debated in Texas are whether you sear the meat and sauté the vegetables, first. I think it’s best not to sear or sauté anything. Doing so puts weight on the food, making it sink to the bottom of your pot and thus makes more work and burns the clock.

 

This being said, once you begin, the process is no different than cooking Chili Polynesian Ha’ka style, than my previous postings. 

Absolutely the same technique I have been describing here for a month or so for Italian or Filipino dishes, prepared Ha’ka style. (Links to previous relevant blogs will be provided at the end of this post)

The beauty of cooking like Polynesians is:

• No sugar, salt or oil
• No unnecessary extra steps
• Easy and fast to do
• Everything is cooked together
• Inexpensive
• Very healthy
• Allows you make multiple future meals

 

 

 

I have made some minor adjustments, though. I recommend using a wok and suggest you use whatever ingredients you want, assuming you know what the basic ones are

The basics are some kind of meat, onions, oregano, basil and garlic. Feel free to add other vegetables like carrots, spinach, cabbage or my favorite Pechay.

This Ha’ka does have a five minute step the others didn’t. Cover a quarter liter of dried beans in water 24 hours ahead of time.

What this does is soften the beans and makes cooking them faster.  I use white Filipino beans. One reason is I have never seen Pinto beans in The Philippines and other is, I like them.

A major benefit of using local Filipino beans is that they have been cleaned and picked over already. All dried beans in the Western Hemisphere have to been cleaned up and washed.  

Here, they don’t. You rinse them off and you are good to go.

So, once again bring a couple of quarts of water to a boil and put in a half kilo of meat with 1/4 kilo of drained pre-soaked beans. Cover the wok and bring it up to a rapid boil. Then reduce it to a rolling boil.

You have about ten minutes to kill, so cut up your vegetables and add them to the Ha’ka. Yesterday on a whim, I put in about a cup of shell pasta.

Remember to keep an eye on the water level. You want the water to cover, not immerse, your food. Stirring is to make sure nothing is sticking to the bottom and everything is blended.  I think I added more water four or five times, yesterday.

For vegetables I use pechay, beans, carrots, onions and garlic. Spices are Chili Powder or ground Chili seeds, cilantro, ground cumin, basil, oregano and a little soya sauce.

Your Ha’ka is now far enough along for you to add everything.  Sir and see how the Ha’ka is doing and add 500-750 milligrams of tomato sauce. Stir it and it’s ok to cheat a little. I did. I put in a package of mushroom gravy. Stirred/folded it all together. Tasted it and added what spices I though it needed more of.

Turned off the fire and left it covered for about ten minutes and it was ready. I made enough for lunch, served some of the staff here and stored five more meals for myself.

I am sure some of my countrymen and women would be most likely howling over how I made the Chili, if they knew. So, don’t tell any Texans you may know.

I would respectfully reply that I am a Texan and that I will do whatever I want, as is my right a citizen of the Lonestar State.  Our golden rule is simple.  Do what you want. 

 

Just be sure not to bother another person.

Furthermore every real Texan knows and appreciates that rules are made to be broken, if you have a good reason. Furthermore, there would not be a Texas if everyone just followed the crowd.

Also, you may want to consider adding a packet of dried coconut cream and join me in my heretical ways.

Here are the links to previous Polynesian Ha'ka Cooking:

http://johnsheehan17.blogspot.com/2012/12/fast-easy-to-do-healthy-cooking-from.html

http://johnsheehan17.blogspot.com/2013/01/polynesian-haka-goes-italian-great-for.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FAST, EASY TO DO, HEALTHY COOKING FROM POLYNESIA AND THE PHILIPPINES COMBINED IN ONE POT.

 

©  Millennium Media Entertainment, Inc.

You Can Prepare Healthy Meals As "You" See Fit

Forget Everything You Have Ever Been Told About Cooking

 

 

 

 

I have been meaning to talk about cooking for some time, instead of keeping tabs on China’s ongoing aggressive behavior in the Western Philippines Sea (South China) or lecturing the US Media why this is important to all Americans economically, and possibly militarily. 

 

Kudos to Bloomberg, ABC News and The Associated Press for their coverage thus far.

 

Make no mistake; I will continue covering the South China Sea Issues, as they unfold and continue educating the US Broadcast News Organizations about why The Philippines and South East Asia coverage is relevant to their revenues and audiences.

 

It’s time to take an intermission from my journalistic endeavors and have some fun.  I found a way to combine Filipino and Tongan cooking into a great, healthy Asia/Pacific meal.  It’s fast, easy to do, tastes great and is very nutritious.

I live in The Philippines and once upon a time, lived in Tonga, a Polynesian Kingdom, in the South Pacific.  I am borrowing from both countries' cooking styles. Think: Boiling down or braising.

 

*Side Note:  Highly recommend anyone reading this to visit one or both of these countries.  You will not meet better people, anywhere.

 

First of all, forget everything you know about cooking.  Remember that so called peasant food is excellent and easy to prepare.  Some of the most popular peasant food recipes have their origins in the villages of Italy, France, Thailand, Philippines…etc. 

 

The recipes are very simple.  Contemporary cookbooks and chefs have complicated how they are prepared.  Forget all about that, too.

 

I am going down a road that allows you can to decide about measurements, ingredients and spicing, yourself.  It is that easy, assuming you can boil water.

 

You can change out the vegetables I will be discussing here, for ones you prefer.  Remember there are no rules, except for cooking Tongan (Polynesian) Ha’Ka style and using coconut cream.  Rest is up to you.

 

 

Living out here on beautiful Palawan, The Last Frontier, I don’t have allot of time to cook...Yep--staying busy here in Paradise.

 

So, I innovated a new way to cook great, healthy food fast, with little fuss or mess. 

 

 

 

 

I adapted this cooking style used in Tonga and much of Polynesia.  Tongans often cook Ha’ka Style---Meaning cooking by boiling in English but, it’s how they boil or actually braise their foods that is different.  Coconut cream is used in cooking by both nationalities.

 

 

My ingredients are totally Filipino.  I usually use fresh Palawan pork, but fresh fish, chicken, lamb or beef would be great too.

 

A sharp kitchen knife is very useful.  No idea why people freak when they see me sharpening a knife on the back edge of another one. 

 

Granted it's a Marine knife sharpening technique, which I learned in the Corps.  It’s a fast, efficient knife sharpening methodology. I'm pretty sure my PSD thing is under control.  So, I don't get why people look worried.

 

I just had a plate of pork tenderloin braised in coconut cream, raw ginger, carrots, white radishes, a cabbage looking small plant called Pechay, plus onions, allot of garlic, a few hot, tiny Filipino chilies and shell pasta.

 

 

 

 

The whole process took about 40 minutes, including cleaning up, tops. I clean as I go, always in motion.  Before we get started, you can substitute your own vegetables for the ones I used here.

 

However, must have ingredients are coconut cream, onions, garlic and carrots.  After that use what you want to: Spinach, broccoli, cabbage, eggplant………Whatever you like.

 

Tongan Cooking Style: Ha’Ka

1. Bring one kilo, or so, of water to a boil
2. Throw in the 1/2 kilo pork, cut up in small chunks, Filipino adobo style.  Cut the heat to a half or slow boil. 
3. When the pork is maybe half braised, add chopped carrots, uncooked pasta and radishes.
   

Use the braising time to chop up onions, ginger and garlic. Then, (keep moving as the first ingredients lightly braise.)  add them in.

 

Incidentally I'm using a wok with a cover---but you could use a pot.  I prefer woks because they cook things quickly.

Then, when everything is mostly cooked, put in the chopped spinach/cabbage looking kind of plant--Called Pechay.

 

 

I used to buy this at Asia Grocery Stores in Southern California, when I lived there.  So, you can find it in the US.

 

 

Add, a 200 ml packet of powdered coconut cream, (You can buy a can of it in the US--Just make sure it is coconut cream and not coconut water) basil, black pepper, oregano and a few chilies. 

 

 

There are all kinds of powdered coconut cream, you can use.  On Palawan, you usually can find fresh coconut cream in the local market.

It is to die for.

 

Key is keeping an eye on the water level.  Don't keep the ingredients covered with water.  Use enough water to braise/cook your Ha'ka.  You may have to add more water, as you go.  Just don’t make soup.

 

You need only enough water to keep the vegetables, pork and pasta half submerged.  And, you will be thickening it with coconut cream and/or curry, mushroom soup…etc.  Whatever you want.

 

 

At this point you can add curry, or consider mushroom soup or just soy sauce.  If you’re going to add soy sauce, wait until it's done and by now, it is.  The coconut cream has thickened it and curry would have too.  Another variation is coconut cream and just soy sauce.  Again, your choice.

 

 

You are done now, if you have been following along.  If you are adding soy sauce… do it now. I usually rest the Ha’ka, slightly covered for about five minutes and do some more cleaning. 

 

Now you can serve or store what you made in your refrigerator. 

 

Make as much or little as you want.  What I just described will provide me with four meals.

 

 

 

To reheat---No nuking this simple delicacy.  A non stick pan will work great and it's just as fast.  Simply, warm it up.  Add a few tablespoons of water, if you want.  Nuking food kills the vitamins, plus you have to stop, stir, more nuking…blah, blah, blah.

 

*Note:  Notice that no oil, sugar or salt were used?  The coconut cream and other natural ingredients will take care of naturally sweetening this.  You could use some sea salt, if you would like.  

 

Substitutes for pasta could be potatoes, yams or any kind of root crops and/or beans.  I use local root crops like sweet potatoes and ube.  (Like a potato or Taro)  It is up to you.  Root crops, beans, pasta or a blend of all of them.  It’s your call.  

The only really important thing is bringing the water to a boil, turning down the heat and watching it as it boils/braises gently.

 

You can save hours preparing meals this way.  All the food preparation, sautéing etc. stuff we are told to do before braising or simmering, is bull shit.  This is really good and easy to make.

 

I didn't do any measurements herein, since this easily done by eye or to taste.  Spice your Ha’ka as much as you want or not.  Again, watch and judge your water level.  that is the only real work there is to do, besides chopping vegetables.

 

I hope you find cooking Filipino food in a Tongan Ha’ka worthwhile and time saving.  I am on FB, LinkedIn and my email address is below in my contact information, for anyone having questions about this.

 

You might be wondering who or what the heck I am.  I have over 30 years of experience as a Television News, Programing, Marketing Consultant and senior level executive.

 

I would like to think I am  still all those things.  I just happen to live in Puerto Princesa, Palawan Province, in The Republic of The Philippines.

I spent many years in the Western and South Pacific, plus the Far East. I am fluent in some of the languages. It’s a long story and we can save it for another time.

My mother thought it was over the word Corps.  She felt I was like a moth to a flame, when I heard the word, Corps.  Maybe.  I was in the Marines and Peace Corps. I was also a freelance producer in The Far East.

My television career has been and still mostly is US Driven. However, these days I’m hanging my hat, while managing my US business, from Palawan in the Western Philippines.

The Philippines is not a technology laggard. Anything but.

• Technology allows me to operate just like I did, back in Dallas, Texas.
• Palawan is a wonderful, beautiful place with no crime and the nicest people, maybe on Earth. I served in this country years ago, and always wanted to come back. Two and an half years ago, I did just that.
• I think very highly of the Filipino culture, lifestyle and people. You will not meet better people anywhere.

That

That’s me above

• Please feel free to contact me if you have questions or would like to learn more about what I do.
• I do critiques and consulting ala carte or as a packaged deal.
• Part of what I do is help people think and manage the how's, who's, whys, plus what they do, for improving their careers. The where, is Where you want to see your career go.

Thanks for reading this and sincerely hope you find the information useful. There are also other articles on the Blog related to News Talent Career Management, including health and dietary information. There is an index, camera right, for your convenience.

There, you will also find articles on this Blog about the Television Business and current affairs in Asia, if that interests you.

John Sheehan
Millennium Media Entertainment
214-628-6236 (Routed also to The Philippines)
johntsheehanmme@gmail.com
Blog: http://johnsheehan17.blogspot.com/
Facebook: https://www.facebook.com/pages/Millennium-Media-Entertainment/74464753836