Connect with us


Cast Member Corner: Rebutting Tuesday’s “Cautionary Tale”

Wow! Who knew that “A Cautionary Tale” would cause such a firestorm over on the JHM discussion boards?



Now, I know that a lot of you are upset that I’d allow something that inflammatory — Tuesday’s article, “A Cautionary Tale about WDW’s College Program” — to be posted on this website. But I think you folks need to understand that Walt Disney World’s College Program is (obviously) a somewhat controversial enterprise. Some folks who go through the program just love their 8 months in Orlando. While still others are like the gentleman who wrote Tuesday’s article. They get disillusioned right from the get-go. And then things go steadily downhill from there.

Me? I don’t know quite what to think yet. When I initially started investigating this story in December of last year, I was spurred on by an absolute horror story that I’d heard. One that (if you can believe it) was actually worse than the one that I ran on Tuesday.

But — in quizzing many veterans of Disney World’s College Program — I found this weird schism. Those who loved having taken part in the WDW CP REALLY loved it. By that I mean: They wouldn’t tolerate any criticism at all of the program. To do so … Well, it seemed to ruin one of their favorite memories of their times in college. And they just wouldn’t allow me to do that.

Meanwhile, the folks who hadn’t really enjoyed their time in the WDW CP couldn’t help but tell me horror stories about the awful jobs they got assigned, the disagreeable room-mates that they got stuck with, the way their WDW recruiter reneged on all the promises that they made prior to this person’s arrival in Orlando …

So here we have two very different opinions about the very same program. Both sides can’t be right … Can they?

This is why I decided to use JHM’s new “Cast Member Corner” column as a way to investigate Disney World’s College Program. (Oh — and for those of you who are keeping scoring — Tuesday article wasn’t actually the first column in this series. Last Thursday’s “Cast Member Corner” article — “Promises Made and Promises Not Kept” column by Disgruntled Goat — was. Which I think — if you’ll re-read that piece — you’ll find it to be a much more balanced take on what actually happens inside WDW’s CP.)

Speaking of balance … That’s what I’m actually shooting for here, folks. A balanced take on this story. Which is why — over the next couple of weeks — you’ll see run a number of letters from Disney World College Program veterans. Some of these stories will be upbeat and positive. While other articles … will not be.

The end result? Well, I always think — whenever I’m dealing with extremes of opinion — that the truth has to lie somewhere in the middle. Based on what I’ve read and heard so far, it’s clear that there are a number of folks who actually get a lot of Disney World’s College Program. The letter that follows — from a WDW CP vet who goes by the pseudonym of Scooter — is a perfect example of that.

Yeah, Scooter got stuck with a custodial job during his 8 months in Orlando. But because he chose to be pro-active about what was happening to him, because he chose to have a good attitude about the whole situation, Scooter was actually able to accomplish a whole lot while he was down at Disney World.

But — just because this guy had a great time during his hitch in Disney World’s College Program — does that mean everyone who’s going to go down to Orlando to take part in this program is going to have a similar experience? Hell, no.

After all, we’re all individuals, folks. We all have our very own way of viewing the universe.

Take — for example — myself and Chuck Oberleitner. In Tuesday’s “Don’t Fence Me In” article, Chuck described how he had walked around Disneyland this past weekend and was disgusted and depressed to see all of these construction fences as he strolled through the park.

Whereas I went to this very same theme park on Sunday and saw all those construction fences and thought: “Cool. Disneyland’s finally getting some much needed maintenance done. It’s nice to see that the Mouse is finally pumping some money back into this place. Turning this theme park back into the crown jewel that it used to be.”

You see what I’m saying here? Two people experiencing the very same theme park. Yet they still had very different reactions to what they saw and felt.

That’s what (I think) is going on with the strong reaction that this Walt Disney World’s College Program series is having over on the JHM discussion boards. That people who have extremely fond memories of their time in this program just can’t stand the idea of anyone ever trashing the WDW CP. Whereas those folks who DIDN’T have such a great time during their 8 months in Orlando are thrilled to finally have an opportunity here to vent.

So I guess what I’m saying is … Get ready for a real seesaw of a series, folks. Where some people will be using JHM’s “Cast Member Corner” to relive fond memories of their time in Disney World’s College Program. While still others will use this opportunity as a way to exorcise a few demons. To talk about the job they hated and/or the room-mate that they never ever got along with.

My hope is that the end result will be a fairly balanced take on Disney World’s College Program. That — once JHM readers have read through all the articles that we’ll eventually have on file here — that we’ll all have a better understanding of what this program really entails.

Of course, if I’m not quite getting the balance right, I’m sure you folks will let me know about it.

Anyway … Here’s Scooter to tell you about his time in the program…

I am a product of the Walt Disney World College Program. For 7 months, I lived and worked for the Mouse at the Disney-MGM Studios. I read Tuesday’s article with awe. (For) this person had the exact opposite experience of what I had.

Now, the author failed to mention when they did the college program. So things may have changed. But I’m going to doubt (that) they changed too much. I did my program in 2003. In about October of 2002, I went to the recruitment meeting, and I interviewed the next day. The recruiter asked me: “What job would you like to do?” Attractions or Merchandise I guess. I wouldn’t be adverse to Custodial either.

So I got Custodial. But I knew long before I left home that that’s what I would be doing. My acceptance letter clearly stated “You are accepted as a custodial host/hostess.” I was less than enthusiastic, but I went along with it.

I arrived in Florida and they assigned me an apartment with 3 great roommates and 2 not-so-great ones. It’s a random assignment, so I don’t blame Disney for my 2 bad roommates. And if they were so bad, you could always move to another apartment building. We were told ‘way up front how everything works — $6.00/hr pay, $65 a week rent for a 3 or 4 bedroom apt ($74 for a 1 or 2 bedroom apt), at least 30 hours a week — there were no surprises. We got to pick our apartment sizes, so that wasn’t an issue either.

I started training at the Disney MGM Studios and — just like anyone — I had the blues at first. I came down here to work Custodial for 8 months? This is a little ridiculous. What was I thinking?

But then one of my managers sat down with me and asked me what I wanted to accomplish on my program. I told her I wanted to be a puppeteer for a living, and I really wanted to be able to shadow the “Playhouse Disney” and “(Voyage of the) Little Mermaid” crew. “Okay,” she said “I’ll make some phone calls and try to set that up. Give me a while to make some arrangements and we’ll try — but no promises.”

5 weeks later, I was in a full black suit in the middle of the “Little Mermaid” stage during a show watching the puppeteers perform around me.

Now, I’ve always been a Disney trivia nerd. I love collecting little trivia here and there about every little thing I can. And when I met a certain maintenance man, we became fast friends. He asked me what I had wanted to accomplish or experience on my CP, and I told him: “You know, I’d love to take a tour of some of the attractions and learn some trivia and see the technical side of things.”

The next day, I watched a Star Tours simulator fly, and made arrangements to walk the track of the Rock n’ Roller Coaster, and tour the Fantasmic island.

I had a great time on my college program, made lots of connections, and learned a lot of things that are useful to me and my career path.

But let me tell you one thing: I didn’t just wait for things to fall in my lap and happen to me. I went out and sought out new opportunities. The CP has its ups and downs, but I disagree that it’s just an excuse to get cheap labor in their parks. Granted, they do hire a few thousand CP’s to fill the ranks at $6, but I think they use the program more to give people a chance to have an amazing experience. They only give you the opportunity. Making it great is up to you.

I worked hard and got what I wanted out of my program. And I know people who didn’t work hard at all and didn’t get anything they wanted, and (they complained) that Mickey lied to them. I always have to hold my tongue back because I will defend the College Program to the death. I hate the rumors that Disney gets government kickbacks for us. Honestly, Disney paid us $6 an hour and got none of it back in return from Uncle Sam.

Yes, they charged us rent. And $65 x 6 roommates x 4 weeks = $1560, but that included a gated community, workout rooms, cable, heat and air conditioning, water, and maintenance. That’s still high, but — considering all that you got — they’re not profiting off of the CP’s.

So — in the end — the CP is what you make of it. And if you choose to be a whiner and complain (that) it sucked, it’s your own fault and nobody else’s.

But for anyone considering the CP, do your homework before you blindly say “Yes.” It’s a big decision and it’s not for everybody. Ask questions, search the web — there’s plenty of websites out there to give you the straight dope.

Sign me as Scooter

Okay. So that was obviously a markedly different take on Disney World’s College Program than Tuesday’s “Cast Member Corner” article.

So what are your thoughts NOW?

Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *


Jens Dahlmann of LongHorn Steakhouse has lots of great tips when it comes to grilling



Listen to the Article

Sure, for some folks, the Fourth of July is all about fireworks. But for the 75% of all Americans who own a grill or a smoker, the Fourth is our Nation’s No. 1 holiday when it comes to grilling. Which is why 3 out of 4 of those folks will spend some time outside today working over a fire.

But here’s the thing: Though 14 million Americans can cook a steak with confidence because they actually grill something every week, the rest of us – because we use our grill or smoker so infrequently … Well, let’s just say that we have no chops when it comes to dealing with chops (pork, veal or otherwise).

So what’s a backyard chef supposed to in a situation like this when there’s so much at steak … er … stake? Turn to someone who really knows their way around a grill for advice. People like Jens Dahlmann, the Vice President and Corporate Executive Chef for Darden Restaurant’s LongHorn Steakhouse brand.

Given that Jens’ father & grandfather were chefs, this is a guy who literally grew up in a kitchen. In his teens & twenties, Dahlmann worked in hotels & restaurants all over Switzerland & Germany. Once he was classically trained in the culinary arts, Jens then  jumped ship. Well, started working on cruise ships, I mean.

Anyway … While working on Cunard’s Sea Goddess, Dahlmann met Sirio Maccioni, the founder of Le Cirque 2000. Sirio was so impressed with Jens’ skills in the kitchen that he offered him the opportunity to become sous-chef at this New York landmark. After four years of working in Manhattan, Dahlmann then headed south to become executive chef at Palm Beach’s prestigious Café L’Europe.

Jens Dahlmann back during his Disney World days

And once Jens began wowing foodies in Florida, it wasn’t all that long ’til the Mouse came a-calling. Mickey wanted Dahlmann to shake things up in the kitchen over at WDW’s Flying Fish Café. And he did such a good job with that Disney’s Boardwalk eatery the next thing Jens knew, he was then being asked to work his magic with the menu at the Contemporary Resort’s California Grill.

From there, Dahlmann had a relatively meteoric rise at the Mouse House. Once he became Epcot’s Food & Beverage general manager, it was only a matter of time before he wound up as the executive chef in charge of this theme park’s annual International Food & Wine Festival. Which – under Jens’ guidance – experienced some truly explosive growth.

“When I took on Food & Wine, that festival was only 35 days long and had gross revenues of just $5.5 million. When I left Disney in 2016, Food & Wine was now over 50 days long and that festival had gross revenues of $22 million,” Dahlmann admitted during a recent sit-down. “I honestly loved those 13 years I spent at Disney. When I was working there, I learned so much because I was really cooking for America.”

And it was exactly that sort of experience & expertise that Darden wanted to tap into when they lured Jens away from Mickey last year to become LongHorn Steakhouse’s new Vice President and Corporate Executive Chef. But today … Well, Dahlmann is offering tips to those of us who are thinking about cooking steak tips for the Fourth.

Photo by Jim Hill

“When you’re planning on grilling this holiday, if you’re looking for a successful result, the obvious place to start is with the quality of the meat you plan on cooking for your friends & family. If you want the best results here, don’t be cheap when you go shopping. Spend the money necessary for a fresh filet or a New York strip. Better yet a Ribeye, a nice thick one with good marbling. Because when you look at the marbling on a steak, that’s where all the flavor happens,” Jens explained. “That said, you always have to remember that — the higher you go with the quality of your meat — the less time you’re going to want that piece of meat to spend on the grill.”

And speaking of cooking … Before you even get started here, Jens suggests that you first take the time to check over all of your grilling equipment. Making sure that the grill itself is first scraped clean & then properly oiled before you then turn up the heat.

“If you’re working with a dirty grill, when you go to turn your meat, it may wind up sticking to the grill. Or maybe those spices that you’ve just so carefully coated your steak with will wind up sticking to the grill, rather than your meat,” Dahlmann continued. “Which is why it’s always worth it to spend a few minutes prior to firing up your grill properly cleaning & oiling it.”

Photo by Jim Hill

And speaking of heat … Again, before you officially get started grilling here, Jens says that it’s crucial to check your temperature gauges. Make sure that your char grill is set at 550 (so that it can then properly handle the thicker cuts of meat) and your flattop is set at 425 (so it can properly sear thinner pieces of meat).

Okay. Once you’ve bought the right cuts of quality meat, properly cleaned & oiled your grill, and then made sure that everything’s set at the right temperature (“If you can only stand to hold your hand directly over the grill for two or three seconds, that’s the right amount of heat,” Dahlmann said), it’s now time to season your steaks.

“Don’t be afraid to be bold here. You can’t be shy when it comes to seasoning your meat. You want to give it a nice coating. Largely because — if you’re using a char grill — a lot of that seasoning is just going to fall off anyway,” Jens stated. “It’s up to you to decide what sort of seasoning you want to use here. Even just some salt & pepper will enhance a steak’s flavor.”

Then – according to Dahlmann – comes the really tough part. Which is placing your meat on the grill and then fighting the urge to flip it too early or too often.

“The biggest mistake that a lot of amateur cooks make is that they flip the steak too many times. The real key to a well-cooked piece of meat is just let it be, “Jens insisted. “Of course, if you’re serving different cuts of meat at your Fourth of July feast, you always want to put your biggest thickest steak on the grill first. If you’re also cooking a New York Strip, you want to put that one on a few minutes later. But after that, just let the grill do its job and flip your meat a total of three or four times, once every three minutes or so.”

Of course, the last thing you want to do is overcook a quality piece of meat. Which is why Dahlmann suggests that – when it comes to grilling steaks – if you’re going to err, err on the side of undercooking.

“You can always put a piece of meat back on the grill if it’s slightly undercooked. When you over-cook something, all you can do then is start over with a brand-new piece of meat,” Jens said. “Just be sure that you’re using the correct cut of meat for the cooking result you’re aiming for. If someone wants a rare or medium rare steak, you should go with a thicker cut of steak. If one of your guests wants their steak cooked medium or well, it’s best to start with a thinner cut of meat.”

Photo by Jim Hill

As you can see, the folks at Longhorn take grilling steaks seriously. How seriously? Just last week at Darden Corporate Headquarters in Orlando, seven of these brand’s top grill masters (who – after weeks of regional competitions – had been culled from the 491 restaurants that make up this chain) competed for a $10,000 prize in the Company’s second annual Steak Master Series. And Dahlmann was one of the people who stood in Darden’s test kitchens, watching like a hawk as each of the contestants struggled to prepare six different dishes in just 20 minutes according to Longhorn Steakhouse’s exacting standards.

“I love that Darden does this. Recognizing the best of the best who work this restaurant,” Jens concluded. “We have a lot of people here who are incredibly knowledgeable & passionate when it comes to grilling.”

Speaking of which … If today’s story doesn’t include the exact piece of info that you need to properly grill that T-bone, just whip out your iPhone & text GRILL to 55702. Or – better yet – visit prior to firing up your grill or smoker later today. 

This article was originally published by the Huffington Post on Tuesday, July 4, 2017

Continue Reading


Brattleboro’s Strolling of the Heifers is a sincere if somewhat surreal way to spend a summer’s day in Vermont



Listen to the Article

Some people travel halfway ‘around the planet so that they can then experience the excitement of the Running of the Bulls in Pamplona. If you’re more of a Slow Living enthusiast (as I am), then perhaps you should amble to Brattleboro, VT. Where – over the first weekend in June – you can then join a herd of cow enthusiasts at the annual Strolling of the Heifers.

Now in its 16th year, this three-day long event typically gets underway on Friday night in June with a combination block party / gallery walk. But then – come Saturday morning – Main Street in Brattleboro is lined with thousands of bovine fans.

Photo by Jim Hill

They’ve staked out primo viewing spots and set up camp chairs hours ahead of time. Just so these folks can then have a front row seat as this year’s crop of calves (which all come from local farms & 4-H clubs) are paraded through the streets.

Photo by Jim Hill

Viewed from curbside, Strolling of the Heifers is kind of this weird melding of a sincere small town celebration and Pasadena’s Doo Dah Parade. Meaning that – for every entry that actually acknowledged this year’s theme (i.e. “Dance to the Moosic”) — …

Photo by Jim Hill

… there was something completely random, like this parade’s synchronized shopping cart unit.

Photo by Jim Hill

And for every piece of authentic Americana (EX: That collection of antique John Deere tractors that came chugging through the city) …

Photo by Jim Hill

… there was something silly. Like – say – a woman dressed as a Holstein pushing a baby stroller through the streets. And riding in that stroller was a pig dressed in a tutu.

Photo by Jim Hill

And given that this event was being staged in the Green Mountain State & all … Well, does it really surprise you to learn that — among the groups that marched in this year’s Strolling of the Heifers – was a group of eco-friendly folks who, with their  chants of “We’re Number One !,” tried to persuade people along the parade route not to flush the toilet after they pee. Because – as it turns out – urine can be turned into fertilizer.

Photo by Jim Hill

And speaking of fertilizer … At the tail end of the parade, there was a group of dedicated volunteers who were dealing with what came out of the tail end of all those cows.

Photo by Jim Hill

This year’s Strolling of the Heifers concluded at the Brattleboro town common. Where event attendees could then get a closer look at some of the featured units in this year’s parade…

Photo by Jim Hill

… or perhaps even pet a few of the participants.

Photo by Jim Hill

But as for the 90+ calves who took part in the 2017 edition of Strolling of the Heifers, once they reached the town common, it was now time for a nosh or a nap.

Photo by Jim Hill

Elsewhere on the common, keeping with this year’s “Dance to the Moosic” theme, various musical groups performed in & around the gazebo throughout the afternoon.

Photo by Jim Hill

While just across the way – keeping with Brattleboro’s tradition of showcasing the various artisans who live & work in the local community – some pretty funky pieces were on display at the Slow Living Exposition.

Photo by Jim Hill

All in all, attending Strolling of the Heifers is a somewhat surreal but still very pleasant way to spend a summer’s day in Vermont. And that’s no bull.

Photo by Jim Hill

Well, that could be a bull. To be honest, what with the wig & all, it’s kind of hard to tell. 

This article was originally published by the Huffington Post on Sunday, June 4, 2017

Continue Reading


Looking to make an authentic Irish meal for Saint Patrick’s Day? If so, then chef Kevin Dundon says not to cook corned beef & cabbage



Listen to the Article

Let’s at least start on a positive note: Celebrated chef, author & TV personality Kevin Dundon – the man that Tourism Ireland has repeatedly chosen as the Face of Irish Food – loves a lot of what happens in the United States on March 17th.

“I mean, look at what they do in Chicago on Saint Patrick’s Day. They toss all of this vegetable-based dye into the Chicago River and then paint it green for a day. That’s terrific,” Kevin said.

But then when it comes to what many Americans eat & drink on St. Paddy’s Day (i.e., a big plate of corned beef and cabbage. Which is then washed down with a mug of green beer) … Well, that’s where Dundon has to draw the line.

Irish celebrity chef Kevin Dundon displays a traditional Irish loin of bacon with Colcannon potatoes and a Dunbrody Kiss chocolate dessert. Photo by Tom Burton. Copyright Disney Enterprises, Inc. All rights reserved

“Green beer? No real Irishman would be caught dead drinking that stuff,” Kevin insists. “And as for eating corned beef & cabbage … That’s not actually authentic Irish fare either. Bacon and cabbage? Sure. But corned beef & cabbage was something that the Irish only began eating after they’d come to the States to escape the Famine. And even then these Irish-Americans only began serving corned beef & cabbage to their friends & family because they had to make do with the ingredients that were available to them at that time.”

And thus begins the strange tale of how corned beef & cabbage came to be associated with the North American celebration of Saint Patrick’s Day celebration. Because – according to Dundon – beef just wasn’t all that big a part of the Irish diet back in the 19th century.

To explain: Back in the Old Country, cattle – while they were obviously highly prized for the milk & cheese that they produced – were also beasts of burden. Meaning that they were often used for ploughing the fields or for hauling heavy loads. Which is why – back then — these animals were rarely slaughtered when they were still young & healthy. If anything, land owners liked to put a herd of cattle on display out in one of their pastures because that was then a sign to their neighbors that this farm was prosperous.

“Whereas pork … Well, everybody raised pigs back then. Which is why pork was a staple of the Irish diet rather than beef,” Dundon continued.

So if that’s what people actually ate back in the Old Country, how then did corned beef & cabbage come to be so strongly associated with Saint Patrick’s Day in the States.? That largely had to do with where the Irish wound up living after they arrived in the New World.

“When the Irish first arrived in America following the Great Famine, a lot of them wound up living in the inner city right alongside the Germans & the Jews, who were also recent immigrants to the States. And while that farm-fresh pork that the Irish loved wasn’t readily available, there was brisket. Which the Irish could then cure by first covering this piece of meat with corn kernel-sized pieces of rock salt – that’s how it came to be called corned beef. Because of the sizes of the pieces of rock salt that were used in the curing process – and then placing all that in a pot of water with other spices to soak for a few days.”

And as for the cabbage portion of corned beef & cabbage … Well, according to Kevin, in addition to buying their meat from the kosher delis in their neighborhood, the Irish would also frequent the stores that the German community shopped in. Where – thanks to their love of sauerkraut (i.e., pickled cabbage) – there was always a ready supply of cabbage to be had.

“So when you get right down to it, it was the American melting pot that led to corned beef & cabbage being found in the Irish-American cooking pot,” Dundon continued. “Since they couldn’t find or didn’t have easy access to the exact same ingredients that they had back in Ireland, Irish-Americans made do with what they could find in the immediate vicinity. And what they made was admittedly tasty. But it’s not actually authentic Irish fare.”

Mind you, what Kevin serves at Raglan Road Irish Pub and Restaurant at Disney Springs (which – FYI – Orlando Magazine voted as the area’s best restaurant back in 2014) is nothing if not authentic. Dundon and his team at this acclaimed gastropub pride themselves on making traditional Irish fare and then contemporized it.

Copyright Disney Enterprises, Inc. All rights reserved

“Take – for example – what we serve here instead of corned beef & cabbage. Again, because it was pork – rather than beef – that was the true staple of the Irish diet back then, what we offer instead is a loin of bacon that has been glazed with Irish Mist. That then comes with colcannon potatoes. Which is this traditional Irish dish that’s made up of mashed potato that have had some cabbage & bacon mixed through it,” Kevin enthused. “This heavenly ham – that’s what we actually call this traditional Irish dish at Raglan Road, Kevin’s Heavenly Ham – also includes some savory cabbage with a parsley cream sauce as well as a raisin cider jus. It’s simple food. But because of the basic ingredients – and that’s the real secret of Irish cuisine. That our ingredients are so strong – the flavors just pop off the plate.”

Which brings us to the real challenge that Dundon and the Raglan Road team face every day. Making sure that they actually have all of the ingredients necessary to make this traditional-yet-contemporized Irish fare to those folks who frequent this Walt Disney World favorite.

“Take – for example – the fish we serve here. We only used cold water fish. Salmon, mussels and haddock that have been hauled out of the Atlantic, the ocean that America and Ireland share,” Kevin stated. “Not that there’s anything wrong with warm water fish. It’s just that … Well, it doesn’t have the same structure. It’s a softer fish, which doesn’t really fit the parameters of Irish cuisine. And if you’re going to serve authentic food, you have to be this dedicated when it comes to sourcing your ingredients.

Copyright Mitchell Beazley. All rights reserved

And if you’re thinking of perhaps trying to serve an authentic Irish meal this year, rather than once again serving corned beef & cabbage at your Saint Patrick’s Day Feast … Well, back in September of last year, Mitchell Beazley published “The Raglan Road Cookbook: Inside America’s Favorite Irish Pub.” This 296-page hardcover not only includes the recipe for Kevin’s Heavenly Ham but also it tells the tale of how this now-world-renown restaurant wound up being built in Orlando.

On the other hand, if you happen to have to the luck of the Irish and are actually down at The Walt Disney World Resort right now, it’s worth noting that Raglan Road is right in the middle of its Mighty St. Patrick’s Day Festival. This four day-long event – which includes Irish bands and professional dancers – stretches through Sunday night. And in addition to all that authentic Irish fare that Dundon and his team are cooking up, you also sample the fine selection of beers & cocktails that this establishment’s four distinct antique bars (each of which are more than 130 years old and were imported directly from Ireland) will be serving. Just – As ucht Dé (That’s “For God’s Sake” in Gaelic) – don’t make the mistake of asking the bartender there for a mug of green beer.

“Why would anyone willingly drink something like that?,” Dundon laughed. “I mean, just imagine what their washroom will look like the morning after.”

This article was originally published by the Huffington Post on Friday, March 17, 2017

Continue Reading