Author Archives: Chuck Gregory

Selita Ebanks Earns Her Wings as Victoria’s Secret’s Newest Earthbound Angel

By Allison Kugel, Senior Editor
  Selita Ebanks

Selita Ebanks

Preparing for my interview with Selita Ebanks, I couldn’t imagine what I would discuss with a Victoria’s Secret Model or what we would have in common. I fancy myself as someone who uses my mind and my creativity to earn a living, often putting my appearance on the back burner these days. As one of Victoria’s Secret’s newest contract models (since 2005), Selita’s life has been a non-stop whirlwind of over-the-top runway shows, personal appearances and glamorous photo shoots where she often wears little more than pieces of strategically placed silk and lace.

 

I was pleasantly surprised to find that Selita and I had quite a bit in common, including a love of writing and a shared passion for community service and charitable works. Selita Ebanks is an exotic beauty of Caymanian, Jamaican, Irish and Indian descent. Often described as the logical successor to Tyra Banks, Selita insists that their African American heritage, exotic looks and similar last names are simply a serendipitous coincidence and that she just so happened to become initiated into Victoria’s Secret angeldom as Tyra Banks was transitioning out of the modeling world for a career in television.

 

Selita Ebanks and I had a great time talking about her tomboyish nature, the result of being the only girl among seven brothers, the powerful experience of helping others with her non-profit organization in her native Cayman Islands, and feeling beautiful and sexy inside and out.

 

Oh yeah… Selita shares her turn ons and turn offs when it comes to men, and the qualities she looks for in potential suitors, for the overly inquisitive male reader…

 

PR.com (Allison Kugel): How long have you been a Victoria’s Secret modelä

 

Selita Ebanks: Almost two years.

 

PR.com: As a Victoria’s Secret contract model, what are your responsibilitiesä I know there are the catalogs and the fashion shows…

 

Selita Ebanks: Well, when you’re contracted with Victoria’s Secret, like if you are contracted to any brand, you’re not only just a model. You’re a spokeswoman. We do a lot of PR. We have to make [appearances] and things of that nature, which I love. That’s the highlight of my job. I’m able to meet new people and talk about the new products and the brand, and doing all the behind the scenes stuff.

  Selita Ebanks

Selita Ebanks

 

PR.com: I saw some behind the scenes footage on YouTube from your last fashion show (in December 2006) and it’s pretty crazy!

 

Selita Ebanks: It’s insane. There’s so much going on. This year it was in L.A. and it was ten times crazier than last year. Last year was in New York; you show up and you do your press all day and then you leave. This year we flew down two or three days before the actual show and we had press every day. The contract girls: Karolina Kurkova, myself, Gisele Bundchen, Izabel Goulart, Alessandra Ambrosio, and Adriana Lima … we had set schedules. So our days started at 6 AM, and my [day] would start at 4:30 AM because I have to work out. At 6 AM you go into interviews, and then you go into meetings. Then we have rehearsal. It never stops. Then we have a store appearance and autograph signings and then you go to networks and do interviews again. It was pretty hectic, but it was amazing; very humbling for me.

 

PR.com: I saw the video diary that you guys did for People Magazine, on People.com. I got tired just watching it. I felt like I would just need a nap. When I get off a plane all I want to do is go to a hotel and watch pay per view and just crash for an hour. You were just like, go go go go go! Where do you get your discipline to wake up at 4:30 in the morning and go to the gymä

 

Selita Ebanks: I love my job so much that I actually anticipate it. I can’t sleep at night when I have something like that to do. It excites me a lot. I’m like, “Ok, yes! Tomorrow…” You’re going over in your head all of the products and you have to study [them]. We use them, but there are certain things that we have to study. If we want to [do] good interviews then we have to know what we’re talking about. There are all those things that are going through your mind. For me, I’m new at it. I think that with K.K., Gisele, Adriana and Alessandra… those are the veterans; I just learn from them. I feel like if they’re not tired, then I shouldn’t be tired either.

 

PR.com: Did you take the place of Tyra Banks, or is it just coincidental that she retired from modeling and then you were hired [by Victoria’s Secret]ä

 

Selita Ebanks: I think it was a coincidence. She was going out and I was coming in. I think it all just happened at the right time. Tyra’s amazing. She said on her talk show that she was passing the torch down, and that was a bit overwhelming! I was like, “Excuse me. Don’t say that! You’re Tyra Banks!” Those are some pretty big shoes. It’s amazing and it’s an honor. Sometimes, people, they do the similarity thing: she’s Tyra Banks and I’m Selita Ebanks. This whole thing has just been a coincidence. It’s crazy.

  Izabel Goulart, Selita Ebanks, Adriana Lima, Alessandra Ambrosio, Karolina Kurkova, Gisele Bundchen

Izabel Goulart, Selita Ebanks, Adriana Lima, Alessandra Ambrosio, Karolina Kurkova, Gisele Bundchen

 

PR.com: And you were discovered by accident when you were seventeen years old…

 

Selita Ebanks: Yeah, at Great Adventure…

 

PR.com: What did you want to do, or what did you think you wanted to do before that dayä

 

Selita Ebanks: Six months prior to that I went to Ford Modeling Agency and they said I didn’t have “it,” whatever “it” was. And I said, “Ok, that’s fine.” I was involved in my community. I was taking NYU (New York University) law courses. I was always very family oriented. My father is very strict about college, so I was preparing for my SATs and I didn’t really care. I was going to be an Entertainment Lawyer. I was going to study Liberal Arts, undergrad, and then go on to law school. And I wanted to be a writer as well. And I think, one day, I still will accomplish those goals. I think I’m going to write something one day. I’ll probably write a book or something of that nature. I love to write.

 

PR.com: What kinds of books do you like and what is your writing styleä

 

Selita Ebanks: I’m very poetic when I write. When I used to write in high school, I won awards and competitions. I don’t write as much as I used to, so now it’s hard to say what my genre of writing would be. Now I’ve seen so much more and I’ve experienced so much more. Now I think I’ll be doing some articles in some magazines, but I’m not sure which ones yet; for fashion.

 

PR.com: Like a columnä

 

Selita Ebanks: Yeah, exactly. I think that’s where I’m going to start warming up again.

 

PR.com: What was your very first assignment when you were contracted as a Victoria’s Secret modelä

 

Selita Ebanks: My very first job with Victoria’s Secret, and I wasn’t signed yet, was for the Ipex Bra. There was me, Gisele, and another girl. That was an amazing experience for me because I just went into a casting for the commercial and I got it, and I was like, “WOW!”

  Selita Ebanks

Selita Ebanks

 

PR.com: You have a very exotic look and I know you’re multiethnic. What is your backgroundä

 

Selita Ebanks: My father is Jamaican and my mother is from The Cayman Islands. I think that’s where my exotic [look] comes from: Caymanians. They are Irish, African and Indian. It’s funny because when you go there and try to see what a Caymanian really looks like, you can never really pinpoint it, because we are all so different. But we all have the traditional big forehead (laughs).

 

PR.com: (Laughs) And you do some community service in The Cayman Islands as wellä

 

Selita Ebanks: Yes. I have my own foundation down there. It’s called The Stardom Youth Foundation. It’s a mentoring program. We try to help motivate, educate and encourage young people to achieve their goals, to reach for their dreams. In New York City I work with Free Arts. It’s an amazing program that helps endangered young people to just get away from their hardship, and to encourage them to be young and fearless. I work with them personally, the children. We have free art days and all the kids come out, and there is one-on-one mentoring that day. We all have arts and crafts, and we laugh and have pizza. You share time with this young person that sometimes just needs a hug and needs someone to listen to them.

 

PR.com: What has made you feel compelled to get involved in community service and mentoringä

 

Selita Ebanks: I’ve always been that person that wants to change the world (laughs). My father’s always telling me, “Sel, you’re gonna go broke. You can’t save everyone.” My whole thing is then I can contribute my part. Growing up in The Cayman Islands, even growing up in general, I think there were times when we didn’t have anything and my mother would go to these organizations and charities and they would provide for us, whether it was food or Christmas presents. Now as an adult, I look back and I’m like, “If it wasn’t for those programs and those charities and those churches then our Christmases wouldn’t have been Christmas. I’m not saying my life is hard. I’m just saying it wasn’t hard because of these organizations. I think that’s where it started, my whole thing of wanting to give back. It does have an impact and it can change someone’s life. And you can change someone’s life. The impact that… just giving someone a pair of shoes will have on their life.

  Selita Ebanks

Selita Ebanks

 

PR.com: Absolutely. And giving time often means so much more than just giving money…

 

Selita Ebanks: Oh yeah, I like to see where my donations go. I like to be a part of that and experience it. In The Cayman Islands there was a hurricane, Hurricane Charlie I believe. It ruined about 80% of our island. A lot of young people were going to school with no shoes, and they called me up and let me know. I called up some sponsors, Neiman Marcus being one, and some other folks. They gave me a whole lot of sneakers and shoes. I carried them down myself and I went to local schools and I distributed them among the kids. One little boy came up to me. I said to him, “How are you doingä” He said, “We don’t have anything!” And then I said, “Well open up the suitcase.” He opened up the suitcase and he said, “Are these for usä!” He gave me the biggest hug! He was so small; he must have been 6 years old. His name was Jonathan, and he was so sweet and I cried. I was the biggest baby in the world.

 

PR. com: Now everyone in The Cayman Islands is walking around in some Neiman Marcus shoes thanks to Selita (laughs)!

 

Seilta Ebanks: (Laughs) We also got from Payless Shoes. They have some great quality sneakers. So I got those and then Nike and Adidas as well. So there was a whole lot of sneakers.

 

PR.com: That’s great. I commend you on that. Let’s talk about body confidence. When you’re doing this Victoria’s Secret Fashion Show, you’re on stage in lingerie. You’ve got this huge audience, all these photographers and now it’s broadcast on network television. What goes through your mind when you’re walking down a runway like that, in underwearä

 

Selita Ebanks: With me, personally, I remind myself that it’s a show. I’m an entertainer and it’s a show and I’m gonna put on the best show I know how. I’m gonna walk out there with confidence and exude this sexiness that only I can do. So that’s my own… that’s the little person in my head reminding me as I’m walking out there, “Don’t worry about the ass jiggling. It’s ok.” Like this year I wore a thong and I almost had a heart attack when I first fitted it. I didn’t want to be difficult or this diva, so I was just like, “Uh… ok. Sure, I’ll wear this thong.” But you know whatä It’s kind of great because it actually motivates me to work out. It’s funny because women will come up to me [and say], “I want to have your body. I want to lose weight,” and this and that… and taking these diet pills and whatever. And I always say to them, “No. You know whatä Victoria’s Secret, what’s so great about them is we appreciate and we exaggerate our curves.” That’s why we’re always pushing out a hip or pushing up a boob, because it’s sexy to be curvy. That’s what women are…

 

PR.com: Agreed!

  Selita Ebanks

Selita Ebanks

 

Selita Ebanks: In this industry we are small; we’re petite. That may be true, but we’re not standing there like stick figures. That’s not going to sell lingerie. That doesn’t make women feel beautiful. So on the runway, I think, when I work out I always try to… I don’t want to lose weight because I’m so small as it is. It’s all about being lean and toned. I do squats because I like booty. And the women in my family, from The Cayman Islands, they’re very voluptuous. My father’s always remi
ding me, “You better stop eating that Popeye’s [Chicken]. You’re gonna wake up and you’re gonna have a booty like your mama!”

 

PR.com: I’m 32 now and my father’s been saying to me, “One day, one day… you’re gonna gain weight if you don’t stop eating sweets,” for years! I’m 32 and I’m still a size 4, and finally the other day he’s like, “I guess you’re never gonna gain weight.” (laughs)

 

Selita Ebanks: (Laughs) I guess not! I grew up with a complex, being around all these beautiful, voluptuous women and me being this little skinny girl. I had such the complex. I drank Mioplex, weight gainer and ate oatmeal every morning. Anything to gain a little bit of weight, and it never happened. It’s so funny because this whole industry is about losing weight and my whole life I’ve been trying to gain some booty! And now you’re telling me to get rid of itä No way!

 

PR.com: I agree. I look at women like Jennifer Lopez and Salma Hayek and I’m like, “That’s what I want.” And I don’t understand this size zero business. I really don’t understand it.

 

Selita Ebanks: Every woman is different and I think every woman should appreciate what they have and know how to enhance it. You know what, just love what you’ve got and go out there and be yourself. Be sexy, because you are, because it comes from within, not because someone says, “You’re too big or you’re too skinny or you’re not this or not that.” That’s crap. But on the runway, it’s all about fun and having a good time and being confident in who you are. I depend a lot on my personality to shine through. I think that if I didn’t have that I would just be another girl.

 

PR.com: It’s just so funny, because as you were talking about going down the runway in a thong, I’m thinking that would be a lot of women’s worst nightmare. They’d wake up and be like, “I just had the worst dream that I was on television in front of millions of people in a thong…!” (laughs)

 

Selita Ebanks: (Laughs) When I found out, I was like, “Don’t you guys want to give me some nice little ‘Boy Shorts’ or somethingä” And they were like, “No, no. The thong is great.”

 

PR.com: Well you know what, now you can do anything (laughs)!

  Selita Ebanks

Selita Ebanks

 

Selita Ebanks: Yeah, exactly (laughs)! Next year I’ll be like, “Ok guys, whatcha gotä Whatcha gotä”

 

PR.com: What are your fitness and diet tipsä

 

Selita Ebanks: Every woman’s body is different. What works for me, because my frame is so small… I work out two weeks prior to a show, five days a week, for an hour a day. We do a lot of weight and core training. Not so much cardio, because I don’t need to burn anything. Actually my trainer, before we go to work out we have to eat breakfast. For me that consists of bacon, pancakes, eggs and cheese. My trainer says that because I’m so small, if I didn’t eat those things that I would wither away. And it’s true. I’m so small. For me, going to the gym is just about being toned and having muscle definition by the help of roids roids and enhancing some good qualities about my body. But like I said, when women want to lose weight they shouldn’t look at it as losing weight or trying to look a certain way. I would say, “Look, you’re beautiful as you are.” When you go to the gym and you have a trainer, or whatever you are doing, you just want to tone what you have. That’s healthy. It’s not about being skinny or losing weight. We, as women, want to be healthy. And I think if you shop at VictoriasSecret.com then anyone can be sexy…

 

(Good segway, Selita!)

 

PR.com: Right (Laughs) Good plug!

 

Selita Ebanks: (Laughs)

 

PR.com: Speaking of that, what’s your favorite Victoria’s Secret bra and favorite Victoria’s Secret pantyä

 

Selita Ebanks: Right now it’s the Secret Embrace Bra, and I think it’s going to be my favorite bra for a long time, because I have one in every single color. What’s so great about this bra is that it comes in all different styles: full coverage, demi… it’s great because it’s all in one technology. You don’t feel or see the wire. It’s super light and it does exactly what it says it does, depending on which style you’re getting. It’s an amazing bra and it comes in fun colors and patterns.

 

PR.com: And favorite Victoria’s Secret panties…

  Selita Ebanks, Alessandra Ambrosio, Gisele Bundchen, Karolina Kurkova, Izabel Goulart

Selita Ebanks, Alessandra Ambrosio, Gisele Bundchen, Karolina Kurkova, Izabel Goulart

 

Selita Ebanks: I think it’s the Very Sexy Little Things Underwear; the thong. They’re so small and almost invisible, and I don’t feel them and you don’t see them. I have, like, 5,000 nude ones.

 

PR.com: Do you ever get time to dateä

 

Selita Ebanks: Not really. I try to concentrate on my work and my career. I mean, I meet guys, but I’m so anal when it comes to giving my time to someone. Unfortunately, I just haven’t met someone who has swept me off my feet.

 

PR.com: Are you getting bombarded now that you’re a Victoria’s Secret modelä Like a lot of guys in Hollywood or guys with a lot of money think they can go out with youä

 

Selita Ebanks: You know, it’s weird. You meet people and they say things and you’re like, “Oh, come on now! I know exactly why you’re trying to talk to me. It’s not gonna happen dude.” Because I have seven brothers, and I completely see through the bullshit…

 

PR.com: You’ve heard all of their stories…

 

Selita Ebanks: Yeah. Heard it, seen it, done it. Gimme a break! My brothers, they’re like the “macs” of all “macs.” And nothing you’re going to say is going to surprise me. But I have to say that I’ve met so many people, and it’s amazing that I know these people. Just this weekend, I met some amazing people at the Superbowl. If anything, I’m making great friends.

 

PR.com: What kinds of qualities do you look for in a guyä

 

Selita Ebanks: I think it’s honesty. I think it’s really sad when a guy wants to lie and cheat. Just be honest with me, because then we’ll save so much time. My pet peeve is bullshit. I like humorous men, someone who knows how to laugh; someone who is spontaneous and [someone] who can laugh at life and not take it so seriously.

 

PR.com: What do your seven brothers have to say about your jobä

  Selita Ebanks

Selita Ebanks

 

Selita Ebanks: They’re proud. I think my first show, the year before last, was a shocker for them because I wore that little purple bow. And of course it’s broadcast all throughout The Cayman Islands, and that’s a Christian Island. I got some heat from it, but at the end of the day, everyone is very proud. My brothers are very protective.

 

PR.com: So nobody better mess with you…

 

Selita Ebanks: No! You know whatä They raised me well, so nobody better mess with me, because of me! I’m a tough cookie.

 

PR.com: I hear you. But, you know whatä That’s what happens when you grow up around men. I honestly think that’s what happens. When you have a lot of peers who are male, you tend to take on those characteristics. You retain your femininity, but you know how to command respect.

 

Selita Ebanks: Yeah, and it’s weird, because sometimes I say things that are very man-like. I’ll comment on a girl’s rear-end or something to my guy friends. And they’re like, “Selita, you’re a girl! Stop it!” I slip up all the time.

 

PR.com: (Laughs) I do the same thing.

 

Selita Ebanks: I think it’s good when a woman can compliment another woman. It’s all good.

 

Morgan Spurlock on Revolutionizing the Documentary Film and Searching for Osama Bin Laden

By Allison Kugel
  Morgan Spurlock, in Where in the World is Osama Bin Ladenä  

Morgan Spurlock, in Where in the World is Osama Bin Ladenä

    Morgan Spurlock has carved out his own genre of filmmaking, by not merely documenting the hot button topics that concern all of us, but in actually placing himself, in both mind and body, on the front lines. Spurlock is the guy who subjected himself to famous month long experiments: a diet consisting solely of McDonald’s fast food in his 2004 feature documentary debut Super Size Me; subsisting on a minimum wage income with then fiancée Alexandra Jamieson; and doing time as an inmate in a Virginia county jail. In recalling these experiences, Spurlock muses at his fulfillment in what he considers to be the privilege of stepping into another man’s shoes for a spell, and living an existence that is a clear departure to his own life’s path.

His research is strictly first person, and he feels it keeps him honest and eliminates the possibilities of any hypocrisy or distance between himself and the subject matter he chooses to explore. Though Morgan Spurlock plays down the emotional and spiritual fortitude it requires to be so far out of one’s comfort zone, he does believe he has found his artistic voice in these first hand experiential documentaries.

Morgan Spurlock’s latest project is his second documentary feature film entitled, Where in the World is Osama Bin Ladenä. His sophomore feature length effort, once again, places Spurlock in some very compromising circumstances. After visiting his physician for an extensive round of vaccinations and preparing for everything from hand grenades to gunfire to the very real possibility of American kidnappings, Spurlock says goodbye to his pregnant wife and heads for the heart of the Middle East on a quest to find Osama Bin Laden. Spurlock’s rationale as he puts it in his film, “If I’ve learned anything from big budget action movies, it’s that complicated global problems are best solved by one lonely guy.”

PR.com (Allison Kugel): When you were a student at NYU, what were your aspirations or ideas of the kind of films that you thought you’d be makingä And is it in line with what you’re doing right nowä

Morgan Spurlock: I think when I was at film school, like most of the people I was in film school with, I wasn’t really looking to be a doc[umentary] filmmaker. That happened just by happenchance when we made Super Size Me (Spurlock’s 2005 Oscar nominated documentary that takes aim at the fast food industry), that I just fell in love with something that I didn’t know was going to affect me the way it did. When I was in school I wanted to make narrative films. I wrote screenplays and short stories and short plays. Before I ended up making this film, I was writing a lot of plays in New York City. I had a play that went up and won an audience award in Fringe Festival in 1998, and I had a few different one-act [plays] that were put up around the city in little one-act festivals. That was kind of the path I was heading in before I made Super Size Me.

PR.com: How did you come up with the idea for Super Size Me and how did you start in this trend of using yourself as the guinea pig in your filmsä

  Morgan Spurlock, in Super Size Me  

Morgan Spurlock, in Super Size Me

   

Morgan Spurlock: We had a show that was on MTV called I Bet You Will that got cancelled, and we had about fifty grand saved up in the bank and so I basically said, “Let’s take this fifty thousand dollars and make a movie.” I had just finished an adaptation of a play I had written called The Phoenix Two, a screenplay. I started watching a lot of plays that had been made into movies, and they all kind of felt like plays that were made into movies. They didn’t really feel like a stand alone film. I said, “We’ll come up with something else. I’ll think of another idea.” And it was Thanksgiving of that year; it was 2002, when there was a news story about these two girls who were suing McDonald’s. Then the [McDonald’s] spokesperson came on and said, “But our food is healthy, it’s good for you…”

PR.com: Did he really say thatää

Morgan Spurlock: Oh yeah, it was fantastic! Because it basically went from the lawsuit about these two girls where they’re like, “We’re suing McDonald’s for being unhealthy.” And I was like, that’s the craziest thing I’ve ever heard. So they’re going to sue a company that sells them food that they buy, and that they eat and then blame them for itä! And then the spokesperson for McDonald’s comes on and says, “You can’t link our food to these girls being sick. You can’t link our food to these girls being obese. Our food is healthy. It’s nutritious. It’s good for you.” Then the light went off and I was like, well if it’s that good for me, then shouldn’t I be able to eat it for 30 days straight with no side effectsä When we first got the idea for Super Size Me, the original thought was that I’ll get somebody else to be that person. I’ll shoot the film and we’ll have somebody else be the person who eats the food for the 30 days. The more I thought about it, the more I realized that I couldn’t trust that somebody was not gonna, when the cameras weren’t rolling, sneak a piece of broccoli (laughs)…

PR.com: (Laughs) Or a vitamin, yeah…

Morgan Spurlock: Yeah, exactly, like, taking vitamins on the sly (laughs). That was the biggest reason that I did it myself.

PR.com: Well, even in Where in the World is Osama Bin Ladenä, what made you decide to continue doing first person, point of view pieces, rather than just interviewing “so called” experts and other peopleä

  Morgan Spurlock, in Where in the World is Osama Bin Ladenä  

Morgan Spurlock, in Where in the World is Osama Bin Ladenä

   

Morgan Spurlock: I thought Super Size Me resonated with people in a way that was very different than the way people related to other docs that I’d seen. I felt there was something about this whole experiential journey for me that I found to be really exciting and different. So from there we did 30 Days for FX and our third season just finished [shooting]. So, in between Super Size Me and Where in the World is Osama Bin Ladenä, we did two seasons of that show. In season one Alex and I (Spurlock’s wife) lived on minimum wage. In season two I went to prison for 30 days. Just out of both of those experiences I said, “There’s something really exciting here.” It affected me on a personal level and on an emotional level. There’s something I really enjoy about taking you on a journey with me. So long as I can be honest with you, and honest with myself about how I’m feeling and how things are affecting me, I can relay all of this to you in real time. Then hopefully this vicarious journey you’re going on, it’s almost like you’re there. I learn something, you learn something. I feel something, you feel something.

PR.com: Do you feel that these experiences have made you a more compassionate person, and that you really didn’t understand what something was until you walked in those shoesä

Morgan Spurlock: I think you would have to have a heart made out of stone if you could go through these things and not become more compassionate and not have them affect you. You meet people and you go into situations or areas that you normally would never be in. It’s so out of your typical comfort zone. It really challenges you to look at the things you believe, and I think it challenges you to have to understand what other people are going through and what they’re facing. It’s not the same as when you read something in a book. It’s not the same as when you see it on the news and you can change the channel afterwards. You’re there and you’re there for however long you’re going to be there. You can’t turn it off.

PR.com: Both in Super Size Me, and then even more so in Where in the World is Osama Bin Ladenä, you put yourself at risk. In Where in the World is Osama Bin Ladenä, you went into territories where American troops get killed everyday. Were you ever afraidä Did you ever have the thought of, “Is this worth itä”

Morgan Spurlock: Once you’re there and you’re kind of embedded with guys, and you’re in situations where potentially everyday something could go horribly wrong and bad things can happen, you can’t help but think about that. For myself and Daniel [Marracino] (cinematographer for “Where in the World is Osama Bin Ladenä”) it was one of those things we didn’t talk about. You just kind of did your job, plan for the worst and hope for the best. So that when things do go crazy and hit the fan, you’re at least somewhat slightly mentally prepared for things. We’re with the troops when we’re riding along in the convoy and the governor’s convoy was attacked by the Taliban. There was an ambush. So, you see us ride up and the Afghan national army and their troops take out that Taliban guy, [a guy] who basically slit his own brother’s throat to gain advancement in the Taliban. When you’re in the middle of a situation like that, you can’t help but have your heart in your throat.

  Morgan Spurlock & Wife Alexandra Jamieson  

Morgan Spurlock & Wife Alexandra Jamieson

   

PR.com: What did your wife thinkä While she was pregnant you were not only thousands and thousands of miles away, but you were putting yourself at risk on a daily basis. What were her thoughts on thatä

Morgan Spurlock: Alex is an incredibly patient wife (laughs), and a very understanding person. She’s really supportive of me. We were about two months into pre-production on Where in the World is Osama Bin Ladenä when we found out she was pregnant. For me that’s when the film really took a big personal shift, because then it wasn’t just about, “Where is heä Why haven’t we caught himä” But, what kind of world am I about to bring a kid intoä The more she and I talked about it, the more she encouraged me to make the film; I think to examine that issue that every parent wonders. You know, what kind of a world is thisä She embraced this. And when I was overseas I didn’t tell her ninety percent of the stuff we were doing, or ninety percent of the things we were into, because I didn’t want to stress her out. She was already stressed enough with just me being gone, and knowing that I’m in Afghanistan; whatever broad stroke that means.

PR.com: What did you hope to get out of this, personallyä

Morgan Spurlock: I think the biggest thing for me is, whenever you go into a new situation and a place that’s kind of the unknown, you hope you gain some sort of insight and understanding. I think I walked out of this with a much larger appreciation and understanding of the people who live in those areas; now seeing how they live and what they have to go through and what their hopes and fears are. It makes it real. These aren’t just faces on the news anymore. These aren’t just the people who I see screaming and yelling and burning flags and burning people in effigy. That’s not the majority of the people who live there. Over the last six, seven, eight years those are the faces that have dominated our vision of the Middle East, and I think it’s completely inaccurate.

PR.com: After speaking with civilians in Afghanistan, Egypt, Saudi Arabia, Palestinian territories and all of these different places, what percentage of what we see through American media would you say is propaganda driven, and what percentage actually holds water in your opinionä

Morgan Spurlock: I think that what you see is accurate. Those people exist. But, I think that we let them dominate the conversation. So, I think that what we end up seeing is just a very small minority of people that don’t represent the vast majority. As you see in the movie, 98% to 99% of the people over there don’t want to blow up America. They think about their families. They think about their own jobs. They want food on the table. They want to provide for their kids. They want their kids to get an education. And they want them to be healthy. This is a conversation that I could be having with my neighbor in Brooklyn. And God forbid we should ever see them that way. We just don’t get that imagery. Whyä That’s an even larger conversation.

  Morgan Spurlock, in Where in the World is Osama Bin Ladenä  

Morgan Spurlock, in Where in the World is Osama Bin Ladenä

   

PR.com: What I found interesting in the film were some civilians who spoke to you in street interviews, who, when you asked, “Why do you think some of these young men are being lured into Al-Qaeda,” a lot of them said what I have thought for a very long time. They said that it’s a combination of extreme poverty and lack of education that enables these young men to be recruited.

Morgan Spurlock: Yeah, and then you add in there the component of people who are manipulating religious teachings for their own political gains. If you look at a lot of the hijackers from 9-11, these guys didn’t grow up in the ghetto. Some of them came from very wealthy families. At that point it’s about religious teachings and how it’s co-opted to really serve somebody’s twisted vision. I think that what the film does is, it paints a great broad picture of all of those pieces. It’s not just one thing. You can’t say, “This is the reason terrorism is a problem. This is the reason people come after us.” There are multiple reasons, from the ones you said to the supported regimes that oppress and torture their own people that are backed by the United States. Those all add up to a very troublesome stew.

PR.com: When you were in Saudi Arabia (Osama Bin Laden’s homeland) you said you wanted to see how Osama Bin Laden became who he became, by seeing where and how he was brought up. Did you gain any concrete insight into how he became who he isä

Morgan Spurlock: It’s a country where the religion drives everything. It is a country where there is no separation of church and state. It is a nation that is built on that marriage. When Saudi Arabia was formed the religious practitioners said, “Listen, we’re going to leave the government alone, and you leave us alone.” It was the deal that was struck between the Wahhabs and The House of Sauds. That’s continued on for years. There’s no control or crackdown on what is s
id within some of these mosques or schools. The teachings just go on however they see fit, and that’s the hard part.

PR.com: And when you were in Israel you encountered quite a bit of hostility.

Morgan Spurlock: Well, that was just in that one town, in Mea Shearim (an ultra- Orthodox community in Jerusalem). I think you can’t sum up Israel in that one scene.

  Morgan Spurlock, in Where in the World is Osama Bin Ladenä  

Morgan Spurlock, in Where in the World is Osama Bin Ladenä

   

PR.com: It was strange to me. I’ve never personally been to Israel, but from people I know that have been there, they say that everyone is so warm and welcoming. And when you were met with such hostility in that one area, I couldn’t understand it. In the film, I didn’t get why that was happening. Was there something that provoked themä

Morgan Spurlock: I think that the Orthodox community is incredibly closed off and protective, for one. And our local producer who took us there said, “It’s fine. We’ll go and shoot there. I go there and talk to people all the time. Don’t worry about it.” And the reaction was shocking, yeah. [Our producer] wasn’t even prepared for this. When it got confrontational he called the police to come in and get us out. And also, they don’t like the media. They don’t like people coming in with cameras, which I found out after the fact. And here we are with a big HD high def. camera in the middle of their neighborhood. For me, the beautiful part of that scene isn’t the confrontation. That isn’t what comes out of it. The best part about that scene is the guy who is so concerned about how I’m perceiving the situation. And just as you said, everybody who goes there says the people are beautiful, they’re warm, they’re welcoming. The guy comes up to me and says, “Listen, what you see here, the majority of us don’t think like them.” There was a small group of people, five or six, that was causing this incredible raucous, that came up and was getting in my face and screaming and getting physical with me. And that guy says, “Most of us here, we don’t think like them.” There were hundreds of people around and he was so concerned about the perception of that event by me, that he had to make sure that I was very clear about what was happening. And his line is so fantastic, because it’s a parallel of perception with everything else that you see throughout the rest of the film.

PR.com: At one point you were in a metropolitan area of Israel when there was a bomb scare.

Morgan Spurlock: In Tel Aviv with the bomb squad. Those guys get 12 to 18 calls a day for bomb threats. Imagine that that’s how you live everyday. There are bomb threats and streets get shut down, and there could be a potential bomb everyday. That’s just part of life. That’s a tragic way to have to live.

PR.com: Did you happen to ask anyone on the street how they live with that, and how they just go about their normal routine without an enormous amount of anxietyä

Morgan Spurlock: Well they said, “We love living here. It’s terrible. We don’t like it, but it is what it is.” For me, I love the interview that we did with Yair Lapid (an Israeli journalist). He said so many great things about both sides. You hear people in the Palestinian territories, and you hear people in Israel. They want things to change. They want things to be peaceful. But, all it takes is one person; all it takes is one thing to ruin that.

  Morgan Spurlock, in Where in the World is Osama Bin Ladenä  

Morgan Spurlock, in Where in the World is Osama Bin Ladenä

   

PR.com: After your experience in all of these countries and seeing the lack of freedom, the oppression, the poverty and the lack of education do you think that there is any merit whatsoever to George Bush’s concept of trying to spread democracy in the Middle East to end terrorismä

Morgan Spurlock: I think there’s something really inspiring about democracy. Letting people have a government is a great thing, and letting people have control and a voice in government is a great thing. But, what people overseas have a problem with is that here we are spreading democracy, and that’s what we’re saying, and then at the same time you have a country like Egypt that has a democracy where the President has been in power for twenty-six years. People there, if you speak out against the government you get arrested. If you try to speak out against the electoral process, there’s a guy we interviewed who was thrown in jail for three years and tortured…

PR.com: But is that democracyä

Morgan Spurlock: That’s the question. That’s what they say. “Is this democracyä Is this itä” So, what’s happened is the image of America overseas, and this is the biggest thing that our next President is going to have to deal with, is not just this “war on terror.” It’s a PR war on terror. Outside of America we’re not seen as a beacon of hope and democracy anymore. America isn’t put up on a pedestal like it once was. Now America is seen as an aggressor, as a country that wants to dominate others, as a country that wants to control the resources of other countries. Like a guy said in the film, [America] is a country that wants to eradicate the religion of Islam. That’s not the vision of America that I want or the vision of America that I have. Whoever gets elected, that should become priority number one, of shifting that.

PR.com: Do you think there can ever be a bridge extended, and the gap closed, between the Judeo-Christian population and the Muslim population in the worldä

Morgan Spurlock: I’ve got Muslim friends. I know Muslim people. It’s not like it’s a gigantic gap. I think that we get fed this idea that, “Oh, we can’t understand them and it’s impossible.” This film shows that people are people. Those three religions – Judaism, Islam and Christianity – all stem from the same person. They’re the Abrahamic religions. It’s all a familial religion and, a lot of the things that they talk about are the same things. Even Muhammad, when he brought down the whole idea of Islam and started talking about what it was, he said, “It’s the same thing that’s been taught to these other people, only now the message is for this audience. It’s a message for the Arab people.”

PR.com: Do you think one man has a better chance of tracking down Osama Bin Laden then a government hasä

  Morgan Spurlock, in Where in the World is Osama Bin Ladenä  

Morgan Spurlock, in Where in the World is Osama Bin Ladenä

   

Morgan Spurlock: Well, I think any time you buy a lottery ticket, you don’t buy a lottery ticket thinking you’re gonna lose. You usually buy a lottery ticket saying, “Well it’s eighteen million to one; maybe I’ll be the one.” We knew that the odds were incredibly unlikely, but at the same time I think we had as good a shot as anybody. By the end, based on what people told us and where they were pointing and where they thought he was, we were probably within fifty to seventy miles of where people told us they thought he was.

PR.com: And where were you at the end of the filmä Were you in the mountains of Pakistanä

Morgan Spurlock: We were outside of Peshawar (in Pakistan – a region that generally remains closed to foreign journalists) at the entrance to the border regions where you had to go into the tribal areas.

PR.com: And you said, “It’s not worth it.”

Morgan Spurlock: Yeah. I said a lot of things (laughs), but that’s pretty much the biggest thing for me was at that point it just really wasn’t worth it. Alex was about two weeks away from having our baby. Everybody and their brother over the course of this, before we got to the tribal areas, said “Why are you looking for this guyä He’s only one personä You’ve seen all of the other things that have kind of pushed people to follow him and his ideologies.” You know, it’s not worth it. If you could go right in and be able to knock on 342 Main Street, and he opens up the door and you go “Hey, how are youä Can I talk to you for a secondä” that would be great, but it probably wouldn’t work out like that. Would it be great to find himä Of course it would. Should we find him and bring him to justiceä Of course we should. But there’s multiple things that are still out there that would have to follow suit and would need to be addressed at the same time.

PR.com: After being nominated for an Oscar for Super Size Me have you noticed that there’s a difference in being able to raise funds and to get backing and distribution for your ideasä

Morgan Spurlock: Oh yeah. After that it became incredibly easier to raise money and to get my phone calls returned. Super Size Me did something that nobody even imagined was going to happen. It ended up playing in, like, seventy-five countries around the world. It resonated with audiences that went beyond a typical doc[umentary] demographic. That film made me realize that I want to try and make movies as broad as possible. I don’t want to make a film that preaches to one specific ideal or one specific agenda or one side of the aisle. I don’t want to make movies that are for a red state or a blue state, or conservative or liberal. I want to make films that are for everybody and deal with things that affect all of us.

PR.com: Are you more concerned with documenting a subject accurately and exploring that topic, or making what would be considered an artistically well made filmä Which is your top priorityä

  Morgan Spurlock, in Where in the World is Osama Bin Ladenä  

Morgan Spurlock, in Where in the World is Osama Bin Ladenä

   

Morgan Spurlock: It’s all about the story. It should always come back to that. And it should come back to the people that are in that story and what it’s about. For me, when we begin a topic we have no idea where it’s gonna go. We’re gonna start at “A” and we’re gonna spin the top, and let’s see what happens. It becomes a very organic process. We either let things push us in different directions or pull us in different directions. You have ideas of people you want to talk to and where you want to go, but when you hit the ground running, that gets thrown out the window. Somebody doesn’t show up for an interview, you don’t know where this guy is, this person won’t talk to you, this guy will talk to you but you don’t really want to talk to him; you don’t know what’s gonna come out of it. Then out of that interview he opens up the door to, like, five other things that you never thought of… or five other people. It’s exciting, it’s gratifying. It makes shooting documentaries very difficult. With Where in the World is Osama Bin Ladenä we shot nine hundred hours of footage that we then ended up editing down to the ninety minute film that we have. There was somebody that told me, before I made Super Size Me – I was just trying to get some advice and some feedback – and a friend of mine said that if the movie you end up with is the same movie that you envisioned when you started then you didn’t listen to anybody along the way. And that’s kind of a personal filmmaking mantra that I always keep in mind.

“Where in the World is Osama Bin Ladenä” is playing in theatres now. Go to www.whereisobl.com.

The third season of the docu-series “30 Days” premieres on FX Networks on June 3rd. Go to www.fxnetworks.com/shows/originals/30days/.

 

Movie Review – Blindness

 Blindness – Movie Review

 

 

By Joseph Marchelewski – September 25, 2008

 

 

  Blindness with Julianne Moore & Mark Ruffalo  

Blindness with Julianne Moore & Mark Ruffalo

    Julianne Moore & Mark Ruffalo in Blindness  

Julianne Moore & Mark Ruffalo in Blindness

    Danny Glover in Blindness  

Danny Glover in Blindness

    Mark Ruffalo & Julianne Moore in Blindness  

Mark Ruffalo & Julianne Moore in Blindness

  While "Panic" might be a more appropriate title, Blindness is in some ways like Children of Men, another post-apocalyptic film starring Julianne Moore. The film, based on a novel by Jose Saramago, tells the grim story of what happens to humanity when hope is either lost or taken away. However, Blindness manages to accurately capture the true nature of the heart of mankind, offering a perspective on redemption, heaven, hell and relationships that is staggering.

Blindness stars Julianne Moore and Mark Ruffalo and features strong performances by Lethal Weapon star Danny Glover and Gael Garcia Bernal (Motorcycle Diaries) in probably the first moody drama of the pre-Oscar season. Blindness has scenes that are gut wrenching, disturbing and beautiful. It's shot in a gritty format, leaving little to the imagination. The sound in the film is meant to mimic how a blind person hears the world and, early on, acts as a kind of foreshadowing.

Blindness begins when a man suddenly is affected by unexplained blindness, only he sees all white instead of all black. When a good Samaritan assists him, the illness slowly begins to spread from person to person, eventually affecting countless people throughout the city in which the film is shot. The city has no name or face, it is obviously not American, but it might as well be. The people speak English and just about every detail is similar to American life.

The government and military get involved when the first group of "infected" people are discovered, and they are sent to an old mental institution where they are quarantined from the rest of society, obviously in hopes that they don't affect any others. Those sent off into the quarantine begin to create some type of order until one particular ward decides to take control, led by Garcia Bernal. From that moment on, Blindness begins to analyze the ugly depths of the soul in a thousand different ways.

The main character in Blindness is Julianne Moore, who plays the wife of an eye doctor and the only one in the film who can still see. She is never affected by blindness, and while this stays unexplained throughout the film, it is used by the director and writer in a magnificent way. Her character becomes overwhelmed by the responsibilities that would befall a person in her state: taking care of her blind husband; taking care of countless other blind people; mediating with the increasingly aggressive and criminal ward; and, doing it all while keeping her ability to see a secret. Her stress and overwhelming anxiety continue until it reaches a boiling point, which sets off chaos.

In our current political and economic times, there are a million ways to interpret the film Blindness, but in the end we see that those who have the ability to see have to care for those who cannot. Those with means must care for those without, those with knowledge must teach those who don't possess it, and so on. Julianne Moore's presence in Blindness is more than a godsend to these people. She is their Moses, leading them through the wilderness without even the ability to hate them for their malady.

Blindness is directed by Fernando Meirelles who also directed City of God and The Constant Gardener. Like City of God, the film's grainy texture and stunning reality remind the viewer of how life must be for those in our current world living in poverty and hunger. Images of people blindly tripping through human waste and violating each other without even the ability to tell white from black are thrown again and again on the screen. In a scene both humorous and depressing, a blind man uses a racial slur to describe another man.

Blindness is by no means a family friendly film, nor is it a date movie. However, the power in a film like this to communicate the power and frailness of humanity is rarely seen in an age when fart jokes and kung-fu explosions make up every other release. To say this is an "important" film is to miss the point. It is a piece of art that will last longer than slapstick comedies, T&A films and explosion filled blockbusters.

This film is recommended to those who are game to have their beliefs and philosophies challenged. Blindness immediately makes one think of those high school debates, "Is man basically good or evilä" Although this film doesn't take sides so much as it holds a mirror up to the soul of mankind in general.

“Blindness” Rated R. Runtime 120 min. Theatrical release 9/26/2008. PR.com Rating: B+

PartyDigest Dining Diva Blogger

Dining Diva Review: The World’s Best Barbecue–Troy’s Ribs Boynton Beach, Florida

The best ribs I have found in the world have been at Troy’s BBQ in Boynton Beach. I’ve been a BBQ Ho for my entire life and have eaten Q all over the USA and the world and I have yet to find a better rib joint than the little take-out shack at NE 10th and Federal Highway (US 1) in Boynton Beach, Florida. There’s no point in reviewing ambience or service because there isn’t any–it’s a takeout window in a 600 square foot building so close to the railroad tracks that you can’t hear a thing when the train goes by. Troy is only open on Thursday, Friday and Saturdays and you better get there early because when it’s gone you are SOL until the next batch comes out of the smoker–and that takes at least 18 hours. The limited menu features ribs, chicken, beef and pork along with a sweet potato pie that is a really excellent rendition of a humble dish.

Troy uses a secret spice rub and then gently smokes the ribs for hours over a wood mix that leaves them incredibly delicious and shake-the-meat-off-the-bone tender. He has a house BBQ that is good, but I rarely use it–those amazing ribs don’t need it!! It’s a sweet mustard based sauce that is very similar to Blue Front BBQ Sauce and it’s good, but the flavor of BBQ is in the meat, not in the sauce. Call ahead for large orders. He also does catering and I have served his ribs at countless parties where my guest ate every single rib and raved about them. Tell him the limo lady sent you, he’ll know! I wish I could talk him into franchising so I could get a franchise here in Illinois!! I used to live 15 minutes from there and now I live in Virginia and every time I come to visit, I bring back 50 pounds of ribs as carry-on luggage to sustain me until my next Florida visit. If there is a heaven, then Troy certainly will have the rib concession because between here and heaven there are no better ribs to be had for love or money, and I am sure that angels will line up for his BBQ! His fame has spread nationwide–I mentioned him to the owner of Pappy’s Smokehouse and he has also heard of Troy’s Ribs. I’d never live in Florida again, but I sure do miss Troy’s ribs–they are one of two places in Florida that I never fail to visit when I am home for a visit with my family!
Dining Diva Review: China Restaurant, Highland Illinois–A Rural Surprise That Rivals Hong Kong’s Finest Restaurants!

Imagine the shock of moving to a tiny town in rural Illinois and discovering a Chinese restaurant on the same level as the magnificent ones I dined in all over Asia! This is the case with the China Restaurant located on the town square in Highland, Illinois. The place doesn’t look like much from the outside, but there’s ample parking and even though the booth seating is a little lumpy, the staff is friendly and they all speak English fluently. The menu prices are VERY reasonable and although the portions aren’t huge, they are more than enough for a substantial meal. The egg rolls are more like spring rolls, but are very tasty. The Wonton soup has big meaty wontons in a lovely chicken broth that was made from chickens instead of soup base. The Hot and Sour soup is one of the best I’ve had in the USA and only equalled by a restaurant in Palm Beach, FL and another one in Richmond, VA who use the virtually the same recipe. The LoMeins are tasy and filled with meats and veggies as is the fried rice, and even though this is ordinary fare, they do a very good job of it–and if you can’t do the basics well, the rest won’t be good either. They do excellent sweet and sour dishes as their meat pieces are mostly meat instead of mostly breading and is very crisp and not greasy.Where China Restaurant really shines is in the Chef Specialties. Their General Tao’s Chicken has a very thin crisp coating and is tossed in a wonderful sauce and served with very fresh steamed broccoli and has a spicy sweet bite that can be adjusted to your taste preferences. Their Orange Beef is likewise a tasty dish with a definite orange flavor and bits of juliennes orange peel prominently scattered through the dish. The Sesame Beef is tender with a light sauce that again will have a spicy bite altered to your taste. They will also add spice to dishes that are not normally though of as spicy dishes if you request it. The Mu Shu Pork (or beef, chicken and shrimp) is wonderfully flavored and rolled up in lovely thin rice pancakes with just the right touch of Hoisin sauce and the Twice Cooked Pork is a classic in brown sauce that lightly glazes the cabbage, peppers and pork. Even the fortune cookies are good–fresh, crisp and individually wrapped. The service is attentive and water and beverage service is prompt, and chopsticks are available on request. They have a small selection of imported beers including Tsing Tao which is a very good Chinese imported beer and a small wine selection. They deliver lunch and dinner locally as well as catering and selling their sauces (sweet and sour, etc.) by the pint or quart for use in home recipes. Friendly service, low prices, fresh ingredients and an excellent chef make this little Asian restaurant jewel shine in the heartland in a place you would not expect to find it!
Food: 4 stars
Service 3 stars
Dining Diva Review: Fleming’s Prime Steakhouse and Wine Bar, Baton Rouge, Louisiana

Fleming’s Prime Steakhouse & Wine Bar, Baton Rouge, LA

We dined here with my husband’s parents to celebrate his Dad’s birthday. The ambience was very nice and the table properly appointed, but the meal left a lot to be desired. Fleming’s is owned by Outback, so I was hoping for a great dining experience in the expensive restaurant category, in the class of the Raindancer Steak House. Alas, this was not to be. They did make an effort to make my father-in-law happy for his birthday by bringing him a “birthday salad” composed of a wedge of iceberg lettuce heart slathered in bleu cheese dressing which Dad absolutely LOVES after we declined the cake offer (we had gotten an Ambrosia Cake from Baton Rouge’s best bakery that was at home for later) but while it showed the dedication of our waiter, the rest of the meal was substantially below what we had expected for a restaurant of this alleged calibre. It was WAY WAY overpriced for a steak full of gristle. Service was good but it should be for what they charge. As expensive as Ruth’s Chris and also a la carte which I find annoying–for a steak would it kill you to toss me a 50 cent potato? The salads were good, the wine list impressive, but the steaks were a miserable failure all the way around. I’d never eat there again, I’ve had better steaks at Golden Corral than the miserable piece of meat they served me at this failure of a restaurant. My father-in-law had a good time, but he always has a good time with us–we could have stayed at home and gotten a slew of boiled crawfish like we did last time we were in Baton Rouge, spicy and fresh cooked with corn and potatoes, we dumped them on the patio table a had a feast! Fleming’s needs to find a new meat supplier or they need to lower the prices because their meat supplier is ripping them off in a big way–and apparently their executive chef doesn’t know how to pick out and butcher a decent piece of meat.
Dining Diva Review: Mungo’s Restaurant in Fairview Heights IL–Review

My husband and I had dinner at Mungo’s tonight (9/5/07) and it was quite a distressing experience. I grew up in the restaurant business, owned a very profitable one for a while and spent 2 years at Le Cordon Bleu in Tokyo–along with having been cooking for almost 40 years. First, there was some sort of black gunge in my iced tea–not a big deal, the tea was replaced immediately but I couldn’t figure out what it was that was in there–but it made a yukky dark brown smear on the tacky white butcher paper they put over the tablecloths–what’s up with that by the way? Can’t they afford tablecloth laundry? It looks REALLY tacky to have white paper over a burgundy tablecloth–here’s a hint–spring for the Plexiglas cover if you can’t afford tablecloths or better yet no tablecloth. Anything is better than the white-trash ambiance of the paper-covered table! I had the Fettuccine Alfredo with chicken and asked for the chicken to be well done since I’ve been served MORE than my share of raw chicken and shrimp over salads and pastas and I hate sending food back. The fettuccine was good, but the chicken was ROCK HARD and obviously had been microwaved–there wasn’t a grill mark or browning of any sort to be seen on it and I could barely cut it with a knife–really bad. I told the waiter this but didn’t send it back because in all fairness I DID ask for well-done chicken and I figured the chef wanted to make sure it was not coming back. The waiter insisted that it hadn’t been microwaved, but it had been not that I cared to argue about it, I just wanted to eat after a stressful day of wedding planning and auditioning restaurant and caterers. I had forgotten about it; when to my utter astonishment, a man dressed in blue-jean cutoffs claiming to be the OWNER (who looked like he’d been nipping a few at the bar) came to my table and began screaming that the chicken had not been microwaved and that it had been sauteed in olive oil and that I had insulted his restaurant and that I shouldn’t tell them how I wanted my food cooked–just let them handle it. Up to this point the crud in the tea, the tacky butcher paper over the tablecloth and the rock-hard microwaved chicken were basically non-issues and I would have given the restaurant another try somewhere down the road since I always eat somewhere twice before reviewing or deciding never to eat there again. In the limo/wedding/hospitality biz one has to be a little flexible and realize that doo-doo does happen–regular chef is sick and the replacement pops a piece of chicken in a microwave to try and give the customer what was requested, but for the owner to come out and scream at dinner guests is an experience I have never had–and won’t repeat. I didn’t understand why the place was so empty at the dinner hour, but after being lambasted by the owner, it all makes perfect sense and I understand why the poor chef lied about microwaving the chicken to his enraged boss–who then turned his rage on the customer, a super no-no in the hospitality industry. As a retired restaurant owner, professionally trained chef and limousine business owner, I do have more than my fair share of cooking and hospitality experience and I wouldn’t eat there again if I were STARVING to DEATH. My wedding guests CERTAINLY won’t be subjected to a dining experience at Mungo’s and the owner should seriously consider some etiquette lessons–which would be a tax write-off because it would help him manage both his restaurant and temper. I was so stunned that I didn’t even think to get up and walk out–which astonished my husband to be who told me later that he was fully prepared to get up and walk out. This man has a LOT to learn about the restaurant business–treating customers badly explains why he can’t afford a good chef, table linens and iced tea without crud in the bottom of the glass!
Food: 1 star
Service: 2 stars
Screaming and Possibly Drunken Owner: Unbelievable!
Dining Diva Review: Dewey’s Pizza, Kirkwood Missouri

We visited Dewey’s Pizza in Kirkwood, MO on Saturday and were delighted by the entire experience. There was a 10 minute wait for a table, which wasn’t a big deal but we were surprised that the restaurant was so busy since Saturday lunch is historically the slowest day of the week for most places. We were seated at a booth that was spotlessly clean, (as was the restroom I visited while waiting for a table) given menus, and our drink order was taken promptly by our server, Annie. The menu was clear and concise and unusually informative, something I really appreciated as I like to know what’s going to be on my plate. Even though there was a team service concept going on, Annie was our main server and returned quickly with our drinks. She patiently told us about the pizza and answered our questions even though they were very busy and when I asked for a slight variation on my salad, her “no problem” reply was instant and came with a genuine smile. She also told me that there would be a slight extra charge for what I wanted, which was no big deal–fifty cents–but it was nice to be told in advance and not get the check and see it there. I love informed consent! She left with our order and the other wait staff members refilled our drinks at hal
-full cheerfully, albeit hurriedly, as they were still slammed. My salad arrived promptly and was delicious and unusual. The usual iceberg lettuce was nowhere to be seen, but the cold, crisp mix of field greens was a pleasant change! Since I was unable to decide between the peppercorn ranch and the house balsamic vinaigrette, Annie brought me a waffle cup of each on the side, and as a sidebar, she is one of the best wait staff I’ve ever had at any restaurant. She could easily make the jump to fine dining at any 5 star establishment in the country, I was very impressed with her and hope she realizes her potential. Both of the dressings were so good that we saved them after the salad course, something I normally do NOT do.Annie also told us that we could have a half white and half red pizza, a choice I have never been given before and was delighted to have since I like both red and white pizza. I finished my salad and one of the server team (not Annie) whisked away my plate, but took my used silverware off of the plate and placed it back on the table–the ONLY service flaw in the entire experience, I would have expected clean silverware to be offered and if it wasn’t, the dirty utensils removed–I left them on the salad plate for a reason. Service plates and extra napkins were left in advance of the arrival of the pie, and the plates were shiny clean. The pizza arrived and it was magnificent–plenty of toppings and perfectly done with a satisfyingly thick layer of cheese on both sides. I prefer my toppings under the cheese to hold them down and prevent them from escaping off the pie, but it’s a minor point. The red side was spicy with just the right bite and amount of sauce and the white side was just as good with the hint of garlic that could have been stronger, but that’s a personal preference. The crust was crispy on the outside, pillowy on the inside and totally delicious–one of the best pizza crusts I have ever had. I’m ashamed to admit that we ate every single morsel of the pizza between the two of us–we are hogs to be sure–but we couldn’t stop eating the delicious pizza which is why there is no dessert review included this time. Annie came by to make sure the pizza was the way we liked it and the tea refills were continued until we finished the pie and declined any further refills. The check was presented right after the empty pizza dish was removed, and the credit card was whisked away and returned for signature promptly but we were not rushed to leave even though they were STILL very busy. I have not had a service or dining experience to beat this one at any pizza establishment I have ever visited and it rates many returns and a top rating–the best I have ever given any pizza or family casual dining establishment in my life! Keep up the good word–I’m a customer forever! When I have 6 months to live, I am having my bed moved to the store!! I have also dined at their sister restaurant in University City Missouri and the food is just as good, but the service at the Kirkwood store is a little better. It’s nice to see consistency in a chain!
Service 4.75 starsFood 5 stars
Dining Diva Review: Millenium Hotel Restaurant–A View To Die For, And A Chef Who Should be Shot!

City: St. Louis, Missouri, Top of the River Restaurant, Millennium Hotel.

My beloved husband and I went to celebrate our FIRST wedding anniversary tonight. He picked a restaurant that had a carousel top revolving 28 floors above the St. Louis streets: The Millennium Hotel’s Top of the Riverfront. The Arch and the river made for a beautiful view as the sun slowly sank in the west and the lights of the big city came on as we watched. Our waitress Brenda was a darling, and the evening began with the promise of wine, romance and a sumptuous meal. But, sadly, like the song says, two out of three ain’t bad. John did his very best and the romantic atmosphere was delightful–the view, starched white table linens and crystal clear goblets filled with a crisp German Riesling made for a wonderful beginning. Then the baby at the next table began to scream–and the evening that had started with such promise unraveled into an unparalleled dining disaster. We made our displeasure at having to listed to the screaming brat known to dear Brenda who did everything but toss the miserable spawn of Satan out the window to make the noise stop. My first instinct was to finish the wine and soup, pay the bill and leave but John said the periodic 110 decibel shrieks were tolerable so we stayed. I do not know why restaurants of this supposed calibre allow children under the age of 12 when the world is full of Denny’s and McDonald’s where even though screaming brats are still annoying, they are “family oriented”. At for a 9 oz filet, I don’t want to hear anything but the lovely sound of the talented piano player. We asked if we could move but that apparently wasn’t an option, but I digress. We started our dinner with the Apple Jack Onion soup which was topped with a thick and satisfying layer of melted cheese and two pieces of crispy garlic crostini. For some unknown reason, pieces of RAW purple onion were placed in the soup under the cheese, but after I picked them out, the soup had nice flavor even if they did add pepper by the boxful, but we like spicy food so it was an interesting twist on a classic recipe. The crisp Riesling was a nice counterpoint to the soup and the screams from the next table were intermittent and barely made me jump more than 2 or 3 inches. Brenda went to the table several times to try to quiet the demon seed, and to her credit (and tip) had some success in silencing the lamb and blowing them out of the restaurant in the way a good waitperson can do when s/he wants the table turned and fast! God bless Brenda. John ordered his steak medium and I opted for my standby of Pittsburgh rare (black and blue by any other name is still burnt and cold) and as I have come to expect in 99% of the steakhouses in the world, they didn’t know how to do it. They did manage to make John’s filet Mignon so raw that he barely nibbled around the edges (and to avoid the large chunk of gristle in the middle of his steak–the first time I’ve ever seen gristle in a filet Mignon) so that it wouldn’t bite him back since it was still alive and brought mine out barely pink and minus the burnt crust that I so love–and am willing to forgo overcooked centers for that burnt flavor I crave. The first bite of my steak was filled with gristle, the second bite flavorless and the third bite had another huge chunk of gristle and I didn’t bother with a fourth. I didn’t know that Dollar Tree had a meat section, but doubtless that’s where the restaurant buys their steaks. The “Bearnaise” sauce was from a mix and tasted of flour and tarragon with none of the buttery tartness of a Bearnaise made with tarragon, wine vinegar and egg yolks with butter lovingly beat in to form the emulsion that makes Bearnaise sauce what angels dine on, the “Yukon gold” potatoes were ordinary white potatoes with no cheese flavor and I didn’t bother to taste the lone baby carrot because I didn’t care by then, so it might have been the world’s best carrot ever–but I somehow doubt it. The 3 small asparagus spears were quite good though, they were the highlight of the meal. Brenda was mortified by the huge chunks of gristle and the errors in cooking and we ended up paying for the soup and the wine (and of course tipped her on the entire amount of what the bill was before they removed the steaks from the check) and then we left, John very disappointed in the food and me very disappointed that the wonderful evening that John planned for our first wedding anniversary went south since he had tried so hard to make it a special evening. He gets an A+ for effort because he really went to a lot of trouble, and I was astonished that the restaurant didn’t require jacket and tie. I guess when your food is that bad, you let anyone in–squalling babies and jeans and flip flops are welcome. The view was breathtaking as the sun went down and the lights of the city came up, but the food ruins the whole experience. I expected so much more from this gorgeous venue, it was a total disappointment. I might go there to have some wine and watch the sunset but I’d never eat there again. Service 3 stars Food 1/2 star

 

PartyDigest Writing Blogger

What a unique and yet understated word. When it comes to writing there are many different views of it. When looking at the word Writing you have to consider Novels, Blogging, Articles, Columns and even just a simple letter to someone. Each ones has a different style, different accomplishments and what you need to do. As a writer myself, and yes I write more than just a note to someone, I have found that there are few common items that never change. You begin with the reader or focus group, this happens to be the one in the same whether it is a Sister, Brother or hopefully your next fan. Writing allows up to express our thoughts in the most fulfilling way, completely. Another fact that stays the same no matter what it is you are writing is the structure of the words themselves. They have to complete a conscious thought, they have to make sense to the person reading it and they have to have a beginning and ending. Now when it comes to Blog Writing you obviously have those that write everyday about what they are doing. These post still have a first and last word to them, they have a beginning and ending, even if that ending is continued in another post. As people spend more time online they will find themselves writing on a variety of topics. These Topics can range from cooking to childcare and home repairs, But there are also topics out there on how to make you home life easier and why you want to. When deciding what to say or how long to say it, one real thing to consider is getting your thoughts structured and out there without over repeating them constantly. Remember no one likes to be talked at but many like to be talked to. The same goes for writing, write to them not lecture them. Dee Owens

BlackBerry Bold Launch Party

BlackBerry Bold Launch Party FEATURED

Car_Tel Communications (Center City)
1701 Market St. Philadelphia, PA 19103 view map

Start: Thursday, Nov 6, 2008 6:30 PM
End: Thursday, Nov 6, 2008 8:30 PM

Event Features: Business-Related, Educational, For Singles, Happy Hour, Light Food Included, Liquor Tasting, Networking, Open Bar, Private Area, Shopping, Special Event

Car-Tel Communications and BlackBerry are hosting an exclusive Blackberry Bold Launch Party on Thursday November 6th where you will have the very first chance to hold, posses, and purchase the very much anticipated brand new BlackBerry Bold. The new Bold features GPS and Wi-Fi capabilities and a sleek new look.

The first 100 people will receive a Free BlackBerry gift bag. There is no cost to attend this event, please click below to RSVP.

This is a great event to network while you sample complimentary foods by Mission Grill, enjoy complimentary beer & wine from Public House, and learn about the brand new Blackberry Bold. Be there first to own this incredible new Blackberry!!!

Documentary on Food Opens in DC

Magnolia Pictures and the Impact Arts + Film Fund will screen the documentary FOOD, INC. on Monday, June 8 at 6:00PM at Landmark’s E Street Cinema (555 11th St, NW, WDC) as part IAFF’s ongoing films series.
The screening will be followed by a discussion with filmmaker Robert Kenner, Michael Pollan (The Omnivore’s Dilemma), Eric Schlosser (Fast Food Nation) and food safety advocate Barb Kowalcyk. In FOOD, INC. Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that's been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, insecticide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of e coli–the harmful bacteria that causes illness for an estimated 73,000 Americans annually.

“We are thrilled to be partnering with Magnolia Pictures for a screening of FOOD, INC., one of the most important and critically-acclaimed documentaries of the year,” said Jody Arlington who founded IAFF with Jamie Shor and Kimball Stroud. “The film artfully exposes a growing crisis in the American food supply that will completely change the way you look at the food on your plate.”

Magnolia Pictures will open FOOD, INC. on June 19 in Washington, DC.

About Robert Kenner (producer/director)
Award-winning filmmaker Robert Kenner worked for over six years to bring FOOD, INC. to the screen. Kenner’s previous films have played theatrically, on television, and to President Clinton and Vice President Al Gore at the White House. His previous films include “Two Days in October,” “The Road to Memphis“ and “War Letters” which aired on PBS.

About Eric Schlosser (co-producer)
Eric Schlosser is an investigative journalist, best-selling author, playwright and a correspondent for The Atlantic Monthly. He is considered a leading authority on the impacts of industrialized agriculture. He is the author of three best-selling books: Fast Food Nation: The Dark Side of the All American Meal, Reefer Madness: Sex, Drugs, and Cheap Labor in the American Black Market, and Chew on This: Everything You Don’t Want to Know About Fast Food which he co-wrote with Charles Wilson. Schlosser is the recipient of both a National Magazine Award and a Sidney Hillman Foundation Award for his investigative reporting.

About Michael Pollan (featured author)
Michael Pollan is the author of In Defense of Food: An Eater’s Manifesto, winner of the James Beard Award, and The Omnivore's Dilemma, which was named one of the ten best books of the year by both the New York Times and the Washington Post. Previous books include Second Nature, The Botany of Desire, and A Place of My Own. In addition to FOOD, INC., Pollan next will appear in “The Botany of Desire,” which will be broadcast on public television this fall. Pollan is a contributing writer to the New York Times Magazine and the Knight Professor of Journalism at UC Berkeley.

About Impact Arts and Film Fund
The Impact Arts and Film Fund (IAFF) is a Washington, DC-based non-profit organization that was created as a platform for arts, documentary and narrative filmmaking to engage with the political and policy arena. IAFF hosts screenings, panel discussions, promotional events, and exhibits to educate and enlighten its audiences and create a climate for meaningful social impact.

Top Local Chefs Compete for 'Prince of Porc'

COCHON 555 – Washington D.C.
5 Pigs, 5 Chefs, 5 Winemakers
May 31st, 2009 

WHAT: A group of top Washington D.C. area chefs will each prepare a heritage breed hog from head to toe for this competition. Cochon 555 is the only national chef competition promoting heritage pigs and breed diversity. Guests and professional judges will determine a winner based on creative, classic preparation and overall best flavor. The winner will be crowned the Prince of Porc. In addition, five family-owned wineries will showcase their wines. We are proud to announce Bev Eggleston from EcoFriendly Foods will be featuring his fine line of heritage swine.

WHO: Taste Network presents www.amusecochon.com
Brian McBride, Blue Duck Tavern
RJ Cooper, Vidalia
Nicholas Stefanelli, Mio
Jamie Leeds, Commonwealth Gastropub
John Manolatos, Cashion's Eat Place
VIP Chef: Vaughn Skaggs, Market Salamander
VIP Cheese: Cowgirl Creamery

Wineries: Miner Family Vineyards, Patz & Hall, Arcadian Winery, Pax Winery and Bonny Doon Vineyeards. 

WHEN: Sunday, May 31st, 5:00 p.m.  
Chef & Judges VIP Reception 3:30 p.m.

WHERE: Mandarin Oriental, Washington D.C. – 1330 Maryland Ave SW

WHY: To promote heritage pigs and breed diversity in local and national communities. Also, to raise awareness for ICompassion <http://icompassion.org /> , an organization that works to reduce the number of individuals who die from kidney disease each year through providing support with a national live donor registry. 

HOW: Advance ticket purchase required. Dress is smart casual.

Cochon 555 began in Atlanta and is national in scope. Other cities include Chicago, New York and San Francisco. Chefs and judges from each city are selected by Taste Network to participate in the event. www.amusecochon.com 

Taste Network is a Georgia-based company delivering experiential services to the artisan wine and cheese industries. The companys mission is to provide cultured events and education focused around artisan wine, cheese and cuisine to its clients and the public at large.

www.tastenetwork.org 

Jimmy Smits to Host 'A Capitol Fourth'

Emmy and Golden Globe Award-winning actor Jimmy Smits returns to host the biggest and brightest birthday party in the country, A Capitol Fourth, featuring for the first time ever, Barry Manilow, who will both open and close the concert broadcast with a stirring medley of hits and patriotic classics along with the National Symphony Orchestra and the Choral Arts Society of Washington.
He will be joined by the Queen of Soul Aretha Franklin, international pop sensation Natasha Bedingfield, the Tony and Grammy Award-winning cast of Jersey Boys, multi Grammy Award-nominee Michael Feinstein and acclaimed classical pianist Andrew von Oeyen. This star-studded cast will light up the stage on the West Lawn of the United States Capitol for the 29th annual A Capitol Fourth celebration featuring unrivaled musical performances with the National Symphony Orchestra under the direction of America's prince of pops Erich Kunzel.
As a special treat for the entire family, Elmo, Big Bird, Cookie Monster, Oscar the Grouch and more of the SESAME STREET gang will be on hand to celebrate America's 233rd birthday.
The Muppets will perform a musical medley of patriotic favorites as well as iconic songs that we all know and love from this breakthrough children's television series that is celebrating 40 years of fun and learning.
The multi-award winning A Capitol Fourth, featuring the most spectacular fireworks display anywhere in the nation, will be broadcast live in high definition and commercial free on PBS Saturday, July 4, 2009 from 8:00 to 9:30 p.m. ET (check local listings) before a concert audience of hundreds of thousands, millions more at home, as well as on National Public Radio and around the world to our troops on the American Forces Radio and Television Network.
The skyline of the nation's capital will come alive with vibrant and booming pyrotechnics, set against silhouettes of national landmarks the U.S. Capitol, the Washington Monument, the Lincoln and Jefferson Memorials. A Capitol Fourth will capture this stunning fireworks display from every vantage point with eighteen TV cameras stationed around the city — including the U.S. Capitol, the White House, the Washington Monument and across the Potomac River. Capping off the show will be a rousing rendition of Tchaikovsky's “1812 Overture” complete with live cannon fire provided by the United States Army Presidential Salute Battery, an audience favorite and now A Capitol Fourth tradition. Also participating in the event will be The U.S. Army Herald Trumpets, The U.S. Army Ceremonial Band, The U.S. Army “Old Guard” Fife and Drum Corps and the Armed Forces Color Guard provided by the Military District of Washington, D.C.
Commented Smits, “I am honored to be asked once again to host this year's special party to celebrate our great country's birthday… and what a 'guest list!' The music itself embraces so many genres — we've got pop, we've got classical and we've got soul. Throw in an anniversary celebration of Sesame Street, topped off with the biggest fireworks display around and we've got quite a show!”
For A Capitol Fourth executive producer Jerry Colbert and producer Michael Colbert have assembled an award-winning production team that features the top Hollywood talent behind some of television's most prestigious entertainment awards shows. This includes Emmy award-winning producer Walter C. Miller, American's leading director and producer of live programs including the Grammy Awards and Country Music Awards; award-winning director Paul Miller whose credits include the Country Music Awards and Saturday Night Live; and veteran television writer Jon Macks, whose credits include the Tonight Show with Jay Leno, the Academy Awards and the Emmy Awards. The program is a co-production of Jerry Colbert of Capital Concerts and WETA, Washington, D.C.
For more than 25 years, Capital Concerts has produced the two major patriotic events at the U.S. Capitol. In 1981, Colbert presented the first PBS Fourth of July telecast with the National Symphony Orchestra and guest artists performing live from the West Lawn of the U.S. Capitol. In 1990, he introduced the National Memorial Day Concert. Since then, both holiday specials have been honored with over 80 awards including the New York Film Festival Award, the Telly Award, the Golden Cine Award, the Videographer Award, the National Education Association Award, the Aurora Award, the Christopher Award, the Communicator's Award, the AXIEM Award, the Omni Award and the Writer's Guild of America Award.
A Capitol Fourth 2009 is made possible by grants from The Boeing Company, the National Park Service, the Corporation for Public Broadcasting, the Department of the Army, the National Endowment for the Arts, PBS and public television stations nationwide. Air travel is provided by American Airlines.

Are You Crazy, a Winery in Miami?

When wine distributor Carlos Lerena and entrepreneur Gabriel Goldberg glance around the massive building that will soon become their winery, there's not a grapevine in sight. It turns out that's the whole idea: to bring the grapes straight from the expert growers, and bottle the wine close to the wine lovers.
The benefits of the Planet Wine operation, explain Carlos and Gabriel, lie in having access to a wider variety of grapes, increased quality control and better availability. These benefits are then coupled with major savings on transportation and storage, savings Carlos and Gabriel can pass on to their customers, big and small.
Inside Planet Wine's historic, 7,000-square-foot warehouse in Miami's trendy Design District, there's plenty of space for making, bottling and storing wine. Built in 1939 as a Bus Station, the building is one of the region's best surviving examples of Miami Growth architecture. Soon, it may become Southern Florida's first urban winery. According to Carlos, urban winemaking is common in Europe, and it's fast becoming popular in larger cities in the United States, such as Los Angeles, San Francisco, and New York. With Florida now the second largest state in consumption of wine, Miami deserves to be next.
The current plan calls for making, bottling and storing wine inside the massive facility. “This is an ideal building for wine storage,” says Carlos, adding that with its high wood ceilings and a state-of-the-art temperature control system, “it's far superior to the facilities of most wineries in the world.” Gabriel then pointed out more tantalizing prospects, like a tasting room to sample and decide before purchase, a permanent show room for Argentinean and Spanish wines and an art gallery to bring life to the Design District's industrial core. “After all,” says Gabriel with a smile, “winemaking is an art.”
What exactly are they going to doä
The business will have a wholesale side, where distributors and retailers, such as supermarkets, hotels and restaurants, can have their own wine label. Planet Wine will also cater to wine lovers who want personalized wines for a private cellar, an event, or a special occasion.
Clients can choose between large runs (75-2000 cases), of different varietals of wines from Argentina and Italy, or small runs where the customer can participate in almost the whole process of winemaking, except for the crush. They will be having tours starting soon and will be picking guests up at local hotels using a motorhome rental.
Planet Wine will launch in July 2009, when wines from all over the world will arrive in their facilities and a new page in the history of both winemaking and Florida business will begin.