The Benefits of Being an ICMA Credentialed Manager

International City County Management Association pic
International City County Management Association
Image: icma.org

David Frasher received his legal education from the Washington University School of Law. Currently serving as City Manager of Hot Springs, Arkansas, David Frasher is credentialed by the International City/County Management Association (ICMA).

In keeping with its mission of advancing professional local government worldwide, ICMA established its voluntary credentialing program, which aims to recognize professional local government managers who are deemed to be qualified based on a combination of relevant education, adequate experience, adherence to ethical principles, and a commitment to lifelong professional development. Those who pass the peer review credentialing process receive the title “ICMA Credentialed Manager,” which is granted by the ICMA Executive Board.

There are many benefits to being an ICMA Credentialed Manager. First, the title-bearer will be a recognized professional local government manager whose unique expertise has been quantified and who demonstrates adherence to the highest ethical standards. Moreover, it provides a sense of community by allowing a peer review of the title-bearer’s professional activities and learning. The title can also provide a gateway to eligibility for the Legacy Leaders Program, as well as access to workshops and other training specially designed for ICMA Credentialed Managers.

Anthony Bourdain Explores the Unexpected With Food and Travel

 

Anthony Bourdain pic
Anthony Bourdain
Image: entrepreneur.com

David Frasher dedicates his working days to his role as City Manager of Hot Springs, Arkansas, and spends much of his free time learning from famous cooks. One of David Frasher’s favorite foodies to follow is Anthony Bourdain, an American chef and television personality.

Anthony Bourdain, who was born in New York, attended the Culinary Institute of America; he started his kitchen career as a dishwasher. For 20 years, he worked his way up through the positions of line cook, then sous chef, then chef. He has previously worked at Brasserie Les Halles in Manhattan as the executive chef.

In Bourdain’s television show, Parts Unknown, he combines travel with food. During his travels, one of the countries that most surprised him was Iran, as he notes in an interview with Travel + Leisure. The hospitality was friendly and the food was delicious; he explored mosques, gardens, masterpieces in art, and dishes such as saffron rice with eggs stuffed into meatballs. He reports that he was pleasantly surprised with a “much bigger picture” than what tends to be portrayed in the media.

Why Roasting Is Still a Healthy Way to Cook Vegetables

Roasting vegetables
Roasting vegetables

 

For over 17 years, David Frasher has overseen multimillion-dollar investment and infrastructure projects around the country. He has handled accounts in various cities all over the country while implementing reformations in public institutions to promote increased efficiency. In his free time, David Frasher enjoys cooking.

Roasting, a traditional way of cooking, is being studied at as a great way to prepare vegetables. Nutritionists agree that while roasting vegetables can modify the quality and quantity of its nutrients, they retain their fibrous characteristics and can still be a good source for essential vitamins and minerals.

Although it is true that cooking vegetables can reduce the amount of nutrients such as vitamins B and C, which are solvent, cooking can make these nutrients easier to absorb. For example, a higher amount of lycopene is sourced from cooked tomatoes, while a higher amount of carotenoids is sourced from cooked carrots.

However, dietitians still recommend cooking vegetables in various ways to maximize nutritional benefits. Steaming vegetables, for example, may be one of the best ways to cook vegetables while keeping their nutritional profile, since this method only exposes the vegetable for a relatively short time. Additionally, minimizing the use of oil and keeping the temperature below the point where the oil starts to simmer can improve the quality of the vegetables.