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Two-time Academy Award®--winner Emma Thompson and fellow double Oscar®-winner Tom Hanks topline Disney's "Saving Mr. Banks," inspired by the extraordinary, untold backstory of how Disney's classic "Mary Poppins" made it to the screen.
When Walt Disney's daughters begged him to make a movie of their favorite book, P.L. Travers' "Mary Poppins," he made them a promise—one that he didn't realize would take 20 years to keep. In his quest to obtain the rights, Walt comes up against a curmudgeonly, uncompromising writer who has absolutely no intention of letting her beloved magical nanny get mauled by the Hollywood machine. But, as the books stop selling and money grows short, Travers reluctantly agrees to go to Los Angeles to hear Disney's plans for the adaptation.
For those two short weeks in 1961, Walt Disney pulls out all the stops. Armed with imaginative storyboards and chirpy songs from the talented Sherman brothers, Walt launches an all-out onslaught on P.L. Travers, but the prickly author doesn't budge. He soon begins to watch helplessly as Travers becomes increasingly immovable and the rights begin to move further away from his grasp.
It is only when he reaches into his own childhood that Walt discovers the truth about the ghosts that haunt her, and together they set Mary Poppins free to ultimately make one of the most endearing films in cinematic history.
Disney presents "Saving Mr. Banks," directed by John Lee Hancock, produced by Alison Owen, Ian Collie and Philip Steuer, and written by Kelly Marcel and Sue Smith. Executive producers are Paul Trijbits, Andrew Mason, Troy Lum and Christine Langan. The film will release in U.S. theaters on December 13, 2013, limited, and open wide on December 20, 2013.
Emergency Kitchen Portable for Rental follow the exact same health codes as long-lasting dining facilities? Visit us at *******emergency-kitchen-portable**** and call us 1-800-205-6106. In a Temporary dinning facility a Food Service administrator marked in the Mobile Kitchen facility is accountable for the overall food service of the entire facility. When leasing or renting a temporary facility they have to think about all the food safety functions first.
Portable Storage Rental Units store supplies like; Plastic containers with tight fitting covers are acceptable for storage of staple foods in the pantry.
Mobile refrigeration devices keep possibly hazardous food, such as meat and milk items, should be saved at 45 degrees Fahrenheit or below. Hot food has to be kept at 140 degrees Fahrenheit or above throughout preparation and serving. In numerous of our temporary cooking areas we equip them with steam tables. Food that is reheated must be warmed to a minimum of 165 degrees Fahrenheit this is finished ovens and stove.
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