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Fine Dining in the Serengeti: A Q&A with Chef Kyle Ralph

Fine Dining in the Serengeti: A Q&A with Chef Kyle Ralph


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Singita's Sasakwa Lodge in northern Tanzania is nearly 200 miles from the nearest city, so it’s not exactly subject to culinary competition. But for Kyle Ralph, the head chef there, that’s no reason to deliver anything less than five-star meals.

Here, in the heart of the 350,000-acre Grumeti Reserves, there are certainly more zebras and wildebeests than there are people, but those people are serious about dining. Ralph, a 28-year-old native of Durban, South Africa, and alum of the country’s International Hotel School, oversees a team of about a dozen to prepare meals for his high-earning international clientele. He lives at the nearby staff village for three months at a time, taking a month off in between.

Before dinner one night, sitting on the Edwardian-style lodge's spectacular veranda overlooking the plains, Ralph and I spoke about the logistics of cooking in a remote area and the unique qualities of Tanzanian cuisine.As a chef, that's important to me: Never diss it until you try it.

The Daily Meal: Is it challenging running a kitchen in the middle of the Serengeti?

Chef Kyle Ralph: Getting fresh produce in on a weekly basis is quite difficult. That's one of the reasons why we try to do our vegetables as local as possible. We’ve helped a group of farmers get started growing some of the basics — potatoes, rocket, tomatoes cabbage, celery — that we use in our cooking, and they sell it to us as well as other local communities. We’ve also recently started a garden on premises and we try to grow some stuff in there — rainbow carrots, kale — that we can't get elsewhere.

How can guests get a taste of Tanzanian cuisine at Sasakwa?

We have a Swahili tasting menu available if guests want to try it. They get ugali, a stiff porridge made from corn meal, which is like a polenta. They get wali, which is rice cooked in coconut mea. Goat is hugely popular in Tanzania, so I’ll offer that. We also do a chicken stew, and then lots of local vegetables like mchicha, a local spinach, and sukuma wiki, a kind of kale. We also try to put local ingredients in our daily dishes.

Had you had much exposure to Tanzanian cuisine before you started working here?

No, it’s just something I picked up. When I first got here, I got to taste all the local food. The people were so open and I got to experience whole new things. As a chef, that's important to me: Never diss it until you try it. If someone offers something to me, I'll always taste it. Tanzanian cuisine is a nice mix-up of all the different people that have come through it — Indians and Arabs for example.

What do you like about working at Singita?

Not many people can say they wake up to the plains of the Serengeti every morning, but I can. Some mornings I wake up to impalas barking at each other, or lions roaring, or hyenas laughing, or an elephant pulling up a tree outside my house. When I go to the city, I hate it because I’m stuck in traffic and I’ve got people hooting and all the fumes. If I'm stuck in traffic here, it's because the wildebeest migration is crossing the road. Those are once-in-lifetime things that I get to experience on a daily basis, which is quite amazing.


The dish

I had two posts this week for subscribers to the Athletic: my first mock draft of 2021, and a scouting post on high school pitchers Chase Petty and Frank Mozzicato, both of whom will be day-one picks. I held a Klawchat on Thursday.

Over at Paste last week, I reviewed Cryo, a really engaging new worker-placement game from the designers of Manhattan Project: Energy Empire, where resources are always limited and you have to build your board to maximize your resource collection.

If you’d like to buy The Inside Game and support my board game habit, Midtown Scholar has a few signed copies still available. You can also buy it from any of the indie stores in this twitter thread, all of whom at least had the book in stock earlier this month. If none of those works, you can find it on Bookshop.org and at Amazon.

  • Longreads first: This New York Times story on Andrea Smith, a professor at UC Riverside who has been falsely claiming Cherokee ancestry for at least 20 years, is one of the best-reported pieces I’ve read this year – and maddening. , an amazing card trick created by the magician David Berglas, still fascinates and mystifies even other magicians decades after he invented it.
  • A New York law firm is behind most of the lawsuits against workplace vaccine mandates and other efforts driven by anti-vaccine grifter Del Bigtree.
  • From April 2019: Matthew Salesses wrote about grief and how it distorts our sense of time after the passing of his wife.
  • A former employee of the Chaplain’s Office at a small ‘elite’ college writes of the disconnect between progressive values and western religions on campus. I’m not sure the piece led mew to the conclusion the author intended.
  • Rosella, a NYC restaurant that only serves sustainable fish, might be the future of sushi. I’ve wondered for at least a decade now how there could possibly be enough fish in the oceans to keep all of these sushi places – they’re everywhere in the country, in the suburbs now, far too many for a dwindling supply of fish – in business.
  • Delaware Democrats have introduced a bill to make it harder for police to use force against citizens, and to make any materials in misconduct complaints and hearings public. The bill would also require that authorities collect data on the races of all people involved when officers use deadly force. No Delaware cop has been charged for shooting a citizen in at least the last 16 years.
  • The United States has a strong history of ethnic cleansing of its own. Teen Vogue looks at how our government used the 1830 Indian Removal Act to displace hundreds of thousands of Native Americans, with thousands dying as a result.
  • The Associated Press fired a young writer, Emily Wilder, after conservative trolls complained about her social media activity from when she was in college (before she was hired), but AP employees have mutinied and their leadership is on the defensive.
  • Texas will allow the unlicensed carrying of handguns. We won’t just see a rise in suicides there if this lasts, but I would bet we’ll see a surge in random shootings in situations like this road rage incident in DC. from local authorities to try to keep the state red.
  • Oklahoma Republicans are pushing a bill that would ban the teaching of critical race theory in public schools, and one community college has already cancelled such a class before the bill has even become law. If you live in Oklahoma, anywhere, call your state rep and Senator – no matter how right-wing crazy they might be – and tell them you oppose this bill.
  • Pennsylvania Republicans, meanwhile, have introduced three bills aimed at punishing women who have miscarriages or try to get abortions. The Democratic Governor has promised to veto them.
  • An Islamophobic ‘vlogger’ in Canada was arrested for punching a store employee and trying to make a citizen’s arrest.
  • COVID-19 isn’t spread through fomite transmission (by touching a surface that an infected person touched), so it’s time to end the hygiene theater.
  • A shady advertising agency offered to pay a bunch of French social media influencers to spread fake news against the Pfizer COVID-19 vaccines.
  • A new coronavirus – not a variant, but a different virus from SARS-CoV-2 – is making people sick in Malaysia, and it appears to have jumped species from dogs.
  • Seth Rogen had some smart comments on comedians and so-called ‘cancel culture.’
  • Eric Carle, whose book The Mixed-Up Chameleon was the first book I ever read by myself, died this week at age 91.
  • Board game news: Heroes of Barcadia, a “pun-tastic” dungeon crawler, is coming soon to Kickstarter.
  • Capstone Games announced the new Kiesling/Kramer title Savannah Park, available at Gen Con and Origins in September.

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Better Homes and Gardens' Karen Martini and Ed Halmagyi are on $300,000 each.

With advertising spending on the decline, something had to give - and letting go of Pete was apparently an easy way to save money.

Bad times: As the coronavirus recession hits the TV industry, Seven has been dropping its most expensive assets and Pete was said to be 'the lowest-hanging fruit'. Pictured with Manu Feildel

On Friday, it emerged Pete had 'amicably' parted ways with Channel Seven after a decade as a judge on My Kitchen Rules.

It effectively marked his break from the mainstream after years of flirting with off-the-wall ideas during his tenure at the network.

News of his departure followed weeks of silence from Seven regarding the controversial host's employment status.

Influential: On Friday, it emerged Pete had 'amicably' parted ways with Channel Seven after 10 years as a judge on My Kitchen Rules. Pictured with his wife, former model Nicola Robinson

The broadcaster had been ignoring inquiries from journalists about Pete ever since he was fined $25,200 by the Therapeutic Goods Administration (TGA) for promoting a 'healing lamp' he claimed could help cure coronavirus.

Following his departure from Seven, Pete plans to expand his 'alternative lifestyle empire' by marketing books, documentaries and other merchandise.

He is set to open a 'healing clinic' in Australia's hippy capital, Byron Bay, where locals are more likely to be receptive to his pseudoscientific ideas.

Work in progress: Having been ousted by the mainstream, Pete is relocating to Australia's hippy capital, Byron Bay, where locals are more likely to be receptive to his pseudoscientific ideas. He is set to open a 'healing clinic' in the Habitat retail precinct (site pictured)

Inside Pete Evans' history of controversy - including bizarre claims the Paleo diet can prevent autism and advising against wearing sunscreen - after he was fined for promoting a 'healing lamp' he claimed could treat the 'Wuhan virus'

Pete Evans - whose nickname 'Paleo Pete' is a reference to his advocacy of the fad Paleolithic diet - was fined $25,200 last month for promoting a lamp that he claimed could help treat coronavirus.

But it wasn't the first time he had found himself in hot water over his bizarre theories and unscientific claims.

From questionable diet advice to strange views on health and wellness, Daily Mail Australia takes a look at Pete's long history of controversy.

It's also worth noting that while Pete has drawn the ire of scientists with his views, he has a devoted following in the alternative health space and is regarded by some as a martyr who sacrificed mainstream acceptability in order to preach 'the truth'.

Divisive: Pete was fined $25,200 earlier this month for promoting a lamp that he claimed could help treat coronavirus - but it wasn't the first time the My Kitchen Rules judge had found himself in hot water over his bizarre theories and unscientific claims

October 2014: Pete claims the Paleo diet can prevent autism

In October 2014, Pete posted a 2,100-word rant on Facebook bizarrely claiming that the modern Australian diet was behind the rise in autism.

Pete took aim at the Heart Foundation and the Dietitians Association of Australia (DAA) while promoting the supposed benefits of the Paleo diet.

'Why has our rate of autism jumped from 1 in 10,000 children in 1974, to 1 in 50 in 2014? Where do you think it will be in another 40 years if it is escalating at this rate? This has grown rapidly since the guidelines have been in place!' he wrote.

History of Pete Evans' controversies

October 2014 : Pete claims the Paleo diet can prevent autism

March 2015 : His book is pulled from shelves due to its bone broth recipe for infants

July 2016 : Pete claims vegan women should eat meat during pregnancy, advises against wearing 'normal' sunscreen, and claims Wi-Fi is 'dangerous'

August 2016 : He says osteoporosis suffers shouldn't eat dairy

September 2016 : Pete claims camel milk could supplement breastfeeding

April 2017 : Pete campaigns against the 'mass fluoridation of public water'

December 2018 : Pete reveals he looks directly into the sun

April 2020 : Pete's ketogenic recipe book is slammed by health professionals and he is fined for promoting his 'healing lamp'

Among the experts who slammed Pete's claims at the time was renowned autism expert Professor Cheryl Dissanayake.

'There is absolutely no evidence that diet is the cause of autism,' Professor Dissanayake said .

March 2015: Pete's book is pulled from shelves due to its bone broth recipe for infants

Pete's Paleo cookbook for children, Bubba Yum Yum, was pulled from shelves in March 2015.

An expert claimed the book's bone broth recipe for infants could kill a baby due to its high vitamin A content.

The Public Health Association of Australia (PHAA) released a statement saying that the book could lead to the deaths of children across the country.

WHAT IS THE PALEO DIET?

Sometimes referred to as the 'Caveman Diet,' the Paleo diet advocates eating unprocessed foods that our ancestors would have eaten in the Paleolithic era.

Eating vegetables, berries, nuts and lean meats while discarding dairy, grains, caffeine, alcohol and refined sugars.

WHAT DO PROFESSIONALS THINK?

Despite the growing popularity of the diet, some medical professionals have spoken out against it, saying those who practice it can miss out on some essential vitamins and nutrients.

Pulled: Pete's Paleo cookbook for children, Bubba Yum Yum, was pulled from shelves in March 2015 after an expert claimed the book's bone broth recipe could potentially kill infants

'In my view, there's a very real possibility that a baby may die if this book goes ahead,' said Professor Heather Yeatman, president of the PHAA.

Pete instead published the book independently online.

July 2016: Pete claims v egan women should eat meat during pregnancy

Pete angered fans on Facebook in July 2016 by telling women not to follow a vegan diet if they 'are wanting to reproduce'.

However, health experts warned the public not to follow Pete's advice without doing their own research.

'I wouldn't recommend it to anyone': Pete angered fans on Facebook in July 2016 when he told women not to follow a vegan diet if they 'are wanting to reproduce'

'The guy is dangerous. Pete Evans is a cook, he is not an anthropologist,' Robyn Chuter of Empower Total Health told Daily Mail Australia at the time.

Despite the criticism, Pete didn't back down from his position.

'The most sensible approach to pregnancy is a diet filled with animal fats and protein,' he said at the time.

July 2016: Pete advises against wearing 'normal' sunscreen

Pete infamously discouraged fans from wearing 'normal sunscreen' in July 2016, claiming it was filled with 'poisonous chemicals'.

'The silly thing is people put on normal chemical sunscreen then lay out in the sun for hours on end and think that they are safe because they have covered themselves in poisonous chemicals, which is a recipe for disaster as we are witnessing these days,' he wrote on Facebook at the time.

'We need to respect the sun but not hide from it either as it is so beneficial for us, but use common sense. The goal is always never to burn yourself.'

'We need to respect the sun but not hide from it': Pete infamously discouraged fans from wearing 'normal sunscreen' in July 2016, claiming it was filled with 'poisonous chemicals'

Pete, who admitted he used 'generally nothing' for sun protection, enraged skin cancer experts with his remarks.

A year later he clarified his comments on Sunday Night, saying: 'A lot of sunscreens are full of toxic chemicals that you would not put on your face or on your kids' faces.

'So I've never said, "Don't use sunscreen." I've said [to] make sure you choose one that's the least toxic that's out there.'

July 2016: Pete claims Wi-Fi is 'dangerous'

In July 2016, the outspoken chef revealed he keeps his Internet switched off when he's not using it due to fears Wi-Fi can cause health issues.

Bizarre routine: In July 2016, the outspoken chef revealed he keeps his Internet switched off when he's not using it due to fears Wi-Fi can cause health issues

'We turn off Wi-Fi at night at home and have our house EMF [electromagnetic field] friendly,' he wrote on Facebook in response to a fan's question about the supposed 'dangers of Wi-Fi'.

'If people have not educated themselves on this yet, then I urge them to do so as well. EMFs are causing a lot of issues for people,' he added.

In November 2016, Pete said he uses 'Earthing mats' to fight what he believes are the 'dangerous' electromagnetic fields caused by Wi-Fi.

Oddball: In November 2016, Pete said he uses 'Earthing mats' to fight what he believes are the 'dangerous' electromagnetic fields caused by Wi-Fi

'When you're sitting at your computer, you put your feet onto a little mat and it sort of, potentially, negates any of the Wi-Fi issues and reconnects you to the Earth,' he told The Age, adding: 'So that to me sounds like, wow, that's a positive thing.'

Prominent American clinical neurologist Steven Novella slammed the theory in a blog post, writing: 'This is just one of many pseudosciences that fits into the "just make s**t up" category.'

August 2016: Pete claims osteoporosis suffers shouldn't eat dairy

Pete was slammed in August 2016 for dishing out unqualified medical advice when he told a woman with osteoporosis to stop consuming dairy.

The advice appears to be opposite to the common medical direction that dairy products help protect against the disease, which results in brittle and fragile bones due to vitamin D and calcium deficiencies.

'Most doctors do not know this information': Pete was slammed in August 2016 for dishing out unqualified medical advice when he told a woman with osteoporosis to stop consuming dairy

Pete gave the advice to a follower during one of his Facebook Q&A sessions.

The woman wrote: 'I have been diagnosed with osteoporosis. My doctor insists that medication is the only way. Can Paleo help?'

Pete responded: 'I would strongly suggest removing dairy and eat the Paleo way as calcium from dairy can remove the calcium from your bones. Most doctors do not know this information.'

Quirky couple: Pete and his wife, Nicola Robinson (left), have raised eyebrows over the years by documenting themselves doing bizarre rituals, including spiritual tea ceremonies

The woman behind it all! Former Playboy model Nicola (pictured on the runway in 2009) is said to have introduced Pete to the Paleo diet when they started dating in 2011

Pete was slammed by Professor Peter Ebeling, an endocrinologist and medical director of Osteoporosis Australia, who told The Daily Telegraph: 'He shouldn't be saying these things. It's really bad and just not true.

'The keystone to preventing osteoporosis is adequate calcium intake and this is achieved by three [daily] serves of calcium-rich foods like dairy. Dairy is the most easily available source and has the highest calcium content in it.'

September 2016: Pete says camel milk can replace breastfeeding

Pete stirred up controversy in September 2016 when he claimed that camel milk was 'nearly identical in its total composition to human milk' and could 'supplement regular breastfeeding'.

In a post on his website, he said camel milk was 'expensive and a bit hard to come by but is generally safe from an immune reactive standpoint'.

More claims: Pete stirred up controversy in September 2016 when he claimed that camel milk was 'nearly identical in its total composition to human milk' and could 'supplement regular breastfeeding'. Pete is pictured with his children, Indii, 11, and Chilli Evans, 14, whom he shares with his ex-wife, Astrid Edlinger

'[Camel milk] may prove useful where supplementing regular breastfeeding might be necessary, as well as a non-immune reactive dairy alternative,' the post continued.

However, the Public Health Association of Australia (PHAA) said camel milk could cause kidney damage in infants because of its high protein content.

April 2017: Pete campaigns against the 'mass fluoridation of public water'

Pete raised eyebrows again in April 2017 when he posted a photo to Instagram of water flowing out of a tap and forming the poison symbol.

In the accompanying caption, he shared his concerns over the 'mass fluoridation of public water'.

'I am concerned': Pete raised eyebrows again in April 2017 when he posted this photo to Instagram of water flowing out of a tap and forming the poison symbol. In the accompanying caption, he shared his concerns over the 'mass fluoridation of public water'

'I am concerned about mass fluoridation of public water, and I strongly believe that if people want to add fluoride to their drinking water then they should, but it should be a choice that each person has the ability and the right to make for their own household,' he wrote.

Fluoride is added to water to prevent tooth decay and is endorsed by Australian medical bodies.

It wasn't the first time Pete had expressed such views, as he'd supported a Western Australian anti-fluoride group in 2014.

Making his beliefs known: It wasn't the first time Pete had expressed such views, as he'd supported a Western Australian anti-fluoride group in 2014 (pictured)

December 2018: Pete reveals he looks into the sun

Pete was slammed in December 2018 when he revealed that he looks directly into the sun and takes a swim daily for 'free medicine'.

Pete shared a photo to social media of himself sitting on a cliff after a dip in the ocean, drenched in sunlight.

He captioned his post: 'Every day I love to immerse myself in an experience within the cleansing ocean water as well as a brief gaze into the radiant light of the early rising or late setting sun.'

Sunlight saga: Pete was slammed in December 2018 when he revealed that he looks directly into the sun and takes a swim daily for 'free medicine'

'These simple, yet powerful practices have got to be two of the best forms of free medicine on the planet for body, mind and spirit.'

The Australian Medical Association blasted Pete's post, tweeting: 'We're getting a little tired of saying this but: please don't follow advice from Pete Evans. Especially if he's suggesting you "gaze" at the sun.'

In response, Pete said he was being unfairly targeted by the AMA, writing on Facebook: 'They've singled me out for enjoying a sunrise and being in great health!'

April 2020: Pete's ketogenic recipe book is slammed by health professionals

Pete's Easy Keto Dinners: 60+ Simple Keto Meals for Any Night of the Week was released in February this year.

Two months later, the cookbook was criticised for its promotion of the ketogenic diet and for prioritising meat over carbs and dairy.

A number of health professionals shared their concerns about the book to the Herald Sun, including VicHealth CEO Dr Sandro Demaio.

Slammed: Pete's Easy Keto Dinners: 60+ Simple Keto Meals for Any Night of the Week was released in February this year. Two months later, the cookbook was criticised for its promotion of the ketogenic diet and for prioritising meat over carbs and dairy

Dr Demaio said he was concerned that people following a 'carnivore ketogenic' diet could miss out on important nutrients.

'This is not a sustainable and accessible approach for most of us and can lead to people not getting enough nutrients in their diets,' he said.

'When it comes to health, it's recommended people get dietary advice from a reputable source like a health expert — rather than a celebrity chef.'

WHAT IS THE KETO DIET?

The ketogenic diet is basically a low-carb, high-fat way of eating.

Following this eating plan forces the body into a metabolic state, known as ketosis, which starves the body of carbohydrates but not calories.

Carbs are shunned in the keto diet as they cause the body to produce glucose, which is used as energy over fat.

Meat, leafy greens and most vegetables, full-fat dairy, nuts and seeds, avocados and berries, and fats such as coconut oil.

Grains including rice and wheat, sugar like honey and maple syrup, most fruit, white or sweet potatoes.

WHAT DO PROFESSIONALS THINK?

Some medical professionals have warned that those who follow the ketogenic diet may be missing out on some of the healthiest foods in the world.

April 2020: Pete is fined for promoting 'healing lamp' that he claimed could help cure the 'Wuhan virus'

In April, Pete was fined $25,200 by the Therapeutic Goods Administration for promoting a lamp that he bizarrely claimed could help treat coronavirus.

The Therapeutic Goods Administration issued two infringement notices to Pete's company for alleged breaches of the Therapeutic Goods Act 1989.

The celebrity chef live-streamed a video on Facebook on April 9 claiming a 'BioCharger' device could be used in relation to 'Wuhan Coronavirus'.


Our conversation with Rusted Root front-man and founder Michael Glabicki

The core criteria for consideration into the Rock and Roll Hall of Fame in Cleveland, Ohio is 25 or more years of collective music collaboration, recording and touring. It is a significant piece of criteria and one that most bands never achieve. Rigorous tour schedules, personal creative conflict and life changes are among the many reasons that contribute to the obstacles a band must overcome to create music immortality.

In 1990, Michael Glabicki took his passion for music that started as early as age six, when he would hide under the dining room table listening to Cat Stevens Greatest Hits over and over, to form the globally known Rusted Root. Twenty-seven years later, the band continues to tour, absorbing a new generation of fans and working on their first studio album since 2012.

In advance of their upcoming show at the Windjammer, we had a chance to talk to Michael about influences, fans and spirituality. (Ticket Information for April 7 Show)

Q&A with Michael Glabicki, singer, songwriter – Rusted Root

CD: Over the years, your audience has evolved with your music, including a new younger generation. Why do you feel a new genesis of fans is relating to your sound?

MG: There are a few reasons. First-of-all, kids today are treated like a commodity, with more commercialism with social media and digital sucking them in. Our music brings out a real sense of community. A real sense of individualism and individual thought. Kids are attracted to that. Also, we have been in a lot of movies and television, getting into their brains early including features in ‘Ice Age’, ‘Chuck’ and ‘New Girl’. The music is also featured in an Enterprise Rent-A-Car commercial campaign.

CD: From your early days in Pittsburgh, who were some of your most prominent influences?

MG: As a kid, I started listening to Cat Stevens when I was six or seven years old. I sat underneath the dining room table and listened over and over to the best of. I lived inside that world for a long time. It had a very profound effect on me. Later-on, I started moving into Beatles and Stones. More classic rock type stuff. Then I transitioned into heavy metal including Iron Maiden and Black Sabbath in high school.

Led Zeppelin was a big influence later-on in high school. In college, I turned to bands like U2 and The Cure. They helped me tell where I wanted to take my emotions. College was short lived for me. I only went for half a semester and then dropped out to write music.

After I completed my first song, something changed in my world. It made me trust that there was something unique coming through me as an individual. I tried early on not to sing or sound like anyone else. I didn’t want any other influence in my songwriting. Early on I thought my writing should be a form of meditation to come through me in a unique way.

CD: Is there one song that you would call “Your Song” that has had the most meaning and transcended time?

MG: Definitely, most of them do. They continue to grow with my life and every night I find something new in the lyrics that has me re-thinking. I can find new meaning in songs every night. They are not timepieces. They have magical content in them and they keep releasing new meaning. I almost wish I wrote down what I was thinking when I wrote all the songs over the years.

There is one song though ‘Scattered’ that I think of when you say, “transcends time.” I felt I wrote it before this life and passed it on to myself so I could share it in this lifetime. I felt I used it ritualistically in a past life. In a way, I wanted to write this and have my future self, share it.

CD: Since you formed in 1990, the world has changed so much from Afghanistan to 9/11 to IPhone to the first African American president. Do all these generational changes affect how and what you write about?

MG: I separate myself from the events around me. I separate from superficial events that seem big, but really aren’t. I try to go to a deep sub-conscious and self-awareness. I feel the event, but try and find a deeper meaning much further past the superficial facts of the media.

CD: I saw you open for the Allman Brothers in 92’ or 93 at Waterloo Village in New Jersey. Is there an artist or band you would want to collaborate with if you had the opportunity?

MG: I am not sure if I would. It is very iffy. You think things will work out and they don’t. It is a mysterious process. If I wanted to give it a shot, artists like Neil Young and Arcade Fire come to mind. I often forget about the newer bands I am into, but I am sure many would be great to work with.

These things happen magically. People just fall into your world when the opportunity presents itself you take advantage of them. If the circumstances were right and it came together for something amazing, I would be open to it.

CD: Nature and its parallels to life are such a critical theme in your lyrics. Can you talk a little bit more about that?

MG: It makes sense for now. When I talk about detaching and gettting to the deeper level of the collective, nature is a part of the whole process. The unique embodiment of nature is profound in a real sense. It is very necessary right now. It is what I have chosen to communicate. It has been there throughout thus far.

CD: The song “Cruel Sun” – What does the sun represent (hatred, greed, violence, or something else)?

MG: It can be oppressive as well as nurturing. A life and society can be that way as well. Even brutal at times. Most of my songwriting doesn’t have a time-period or event attached to it. I tap into a vein of songwriting. A type of truth and magic where lyrics can create images in your head.

CD: “Send me On My Way” has been featured in 13 movies and shows and NASA used it for the Mars Exploration Rover in 2003. Did you ever expect that kind of universal success for that song?

MG: I was very low key about it. Many in my circle in Pittsburgh knew right away it would be a hit song. Songs have a way of attracting people to them like magnets. Whether it is the record label, promotions, radio, movie soundtracks or television, the avenue it finds the listener various, but when it does, it has a profound effect.

CD: You are playing the Windjammer almost one year to the day you played in 2016, why is Charleston part of your tour schedule?

MG: Charleston seems like a very musical audience that gets our music. When we come there, it seems a little more, old school where people cut loose. Also, being close to the water is good for us. Being near the water makes me write better. Being near water is pretty magical for us.

CD: Any new studio albums on the horizon?

MG: We are working on a new album right now. We will be playing some new songs when we come there to play The Windjammer and hope the audience enjoys them.

CD: Are there any religious or spiritual feelings that goes into the music development.

MG: No, but I get surprised as I get older when I look back and listen to old music and say Oh, maybe that did influence me. I have my own practice and do meditation so the spiritual side of music is a significant influence on our sound.

Photo Credit: John Collins

As a journalist and a fan, I found myself at a crossroads maintaining my professional integrity during the interview process while still having the goosebumps and feeling like a teenager having a conversation with one of his favorite bands

Their music was part of one of my most profound life periods, my college experience. Now 24 years since the last time I saw Rusted Root perform, I will be taken back to a special place when a lighter signaled an encore, the connection between the band and the fan had a connection that penetrated deeper than the music and lyrics and the sense of community between the band and the fans was stronger than concrete.

“Rusted Root” has created a sound that truly engulfs you with wisdom and hope. It humanizes our journey through life and gives meaning in times of doubt.

We are excited to have the band come and share their music this Friday at the Windjammer on Isle of Palms.


Day 3: Photos at Business of Food & watching my bosses crush at Pecha Kucha

My next photography gig was at Business of Food, which was a Q&A session with chefs about their experiences in the industry. Before the panel started, the guests were treated to food from Dough Boyz and Braised in the South. Dough Boyz came to impress with their giant pizza oven inside a trailer and their Brussels sprout, pancetta, and truffle oil pizza, which was to die for. Braised in the South kept the indulgence going with their pulled pork mac and cheese topped with fried onion strings. Just the description of it makes me feel warm and fuzzy inside.

After Business of Food, Charleston Music Hall was transformed for Pecha Kucha, which is a fast paced presentation, which the owners of Huriyali (my bad ass bosses Tom & Ruchi) were a part of. Each presenter told the story of their business and it was inspiring to see so many passionate people looking to make Charleston a better place.

The food was a collection of food trucks including Roti Rolls, Bac’n me Crazy, Lunchbox, and City Limits Barbecue. My favorite bite of the night was the Smoked Brisket Slider from City Limits Barbecue. The brisket was tender, the sauce was spicy, and the pickled onions added some tang.


MONDAY, MARCH 1

Post-pandemic will we return to how things were before? That is the million dollar question and Canada’s top data research firms have the answer. Hear from Technomic, Ipsos and NPD on where the industry is headed. They’ll share insights on the lasting effects of the work from home movement on foodservice, where Canadians are spending their dollars and the evolution of service coming out of the pandemic.

Speakers:
Asad Amin, Vice President, Ipsos
Vince Sgabellone, Foodservice Industry Analyst, The NPD Group
Melissa Wilson, Principal, Technomic Inc.

Presented by SkipTheDishes
These iconic brands are at the forefront of the quick service restaurant industry, reaching Canadians across the country. Hear about the new exciting menu and tech innovations they have in the works, how they are evolving their brands to reach the changing consumer and what they did when faced with the challenges brought on by the pandemic.

Speakers:
Todd Barclay, President & CEO, Restaurants Canada
Duncan Fulton, Chief Corporate Officer, Restaurant Brands International
Nivera Wallani, President and General Manager, YUM! Brands

Presented by Russell Hendrix
The ghost kitchen model is continually evolving and we are seeing new models and business approaches emerging. We’re bringing international and local ghost kitchen operators to talk about their approaches, from a turn-key set-up to the sister restaurant partnership model, and the importance of location. With the pandemic amplifying the already growing consumer demand for convenience brought through delivery, the ghost kitchen category will continue to grow.

Speakers:
Oren Borovitch, COO & Co-Founder, Kitchen Hub
Carl Segal, COO, Reef Technology
Andy Wiederhorn, CEO, Fat Brands

Presented by OMAFRA
We are at the brink of putting this pandemic behind us, but its effects will have a lasting impact, so how do we move forward and recover? Bringing industry and research experts, we dive into the discussion looking at how the industry and consumers have changed and what this means to restaurateurs. We will look at successful case studies and examine how the industry can re-emerge from the pandemic and move forward, with a solid understanding of what’s ahead.

Speakers:
Sylvain Charlebois, Senior Director of Agri-food Analytics Lab, Dalhousie University
Andrea Johnson, Chief Storyteller, Brain Candy Marketing Ltd.
Vince Sgabellone, Foodservice Industry Analyst, The NPD Group

Presented by BDO Canada
The hospitality industry was already facing a labour shortage before the pandemic started, now this issue is amplified even further amplified. In order to recruit and retain quality talent, restaurants need to reevaluate their recruitment tactics and company culture. This involves understanding the employment landscape and how to reach the new generation joining the workforce. We'll be sharing insights on how to recruit, re-train and retain top talent.

Speakers:
Philip Mondor, President and CEO, Tourism HR Canada
Adam Morrison, President & CEO, Ontario Tourism Education Corporation
Jody Palubiski, CEO, The Charcoal Group
Lori Wilson, Manager, People & Change, BDO Consulting, BDO Canada LLP

Presented by Uber Eats
With delivery becoming a growing avenue for restaurants, it is important to create win-win relationships with your delivery partners. This panel is about making delivery work for your business with a partnership that is built on transparency, trust, and providing a top notch & consistent guest experience to your customers. At this session we will be bringing insightful knowledge from Uber, one of the largest delivery operators, as well as, owners and operators who have found success with delivery. Learn how to make delivery work for you.

Speakers:
Asad Amin, Vice President, Ipsos
Robert Cifarelli, Director, Mobile Consumer Success, A&W Food Services of Canada Inc. Dan Gunam, Founder & CEO, Calii Love
Nicole Wharry, Sales Manager, Uber Eats Canada

Domino’s has said they are “a tech company that sells pizza.” They were doing delivery before anyone else was, and as delivery has evolved, they have been at the forefront, with a strong technology infrastructure and innovative minds leading the charge. The one at the helm of this innovative, tech-driven revolution is Domino’s international CEO Ritch Allison, who will be sitting down with us for a rare, one-on-one fireside chat to talk about robots, drones and what’s next for delivery.

Speakers:
Ritch Allison, CEO, Domino's Pizza Inc.
Todd Barclay, President & CEO, Restaurants Canada

Chef Michael Smith wears many hats - restaurateur, innkeeper, author, Prince Edward Island’s food ambassador, Food Network host and nutritional activist. He has built a successful career on and off camera both in Canada and abroad, sharing his delicious recipes, bringing passion to many honourable culinary causes and recently received the Order of Canada. Hear how he built his career, sharing lessons along the way and find out how he shifted his family's restaurant and inn in response to the pandemic. You don’t want to miss this intimate discussion with one of Canada’s most beloved chefs from his backyard test kitchen.

Speakers:
Donna Dooher, Owner, Mildred's Temple Kitchen
Michael Smith, Restaurateur, Innkeeper, Author, Food Network Host, Sustainability Advocate & Nutritional Activist

Presented in collaboration with Toronto Food Film Fest
Sustainable foraging has been growing in popularity alongside the farm to table movement as customers want to support local and understand where their food is coming from. Foraging doesn’t have to be intimidating as you can find ingredients in your own backyard to integrate into your menu. Hear from First Nations foraging experts on best practices, including where to go, how much to reap and the best tools to use. Learn some easy to make recipes and the art of syrup tapping.

Speaker:
Shawn Adler, Chef, Pow Wow Cafe & The Flying Chestnut Kitchen
Paul Natrall, Owner, Mr. Bannock

Presented by Welbilt Canada
Once we move past the pandemic, what will kitchens look like? We won’t be going back to the way things were. Dive into a discussion with innovation and culinary tech experts on how the new normal will drive innovation. They’ll talk about unexpected trends we’ll see emerging, touching on post-pandemic practices, we weren’t even thinking about yet. They’ll provide you with a peek into the kitchen of the future and how to get there.

Speakers:
Rick Caron, Executive Vice President & Chief Innovation Officer, Welbilt, Inc.
Omar Jacques Omran, Sr. Director, KitchenConnect, Welbilt Inc.

Presented by PROMPERU Canada
From Astrid & Gaston, one of Latin America’s Best 50 Restaurants and arguably the best restaurant in Lima, Peru, Executive Chef Jorge Muñoz shares his culinary secrets. He’ll take you through how to create his favourite modern Peruvian dishes that you can add to your menu and offer your guests unexpected, delicious new dishes. He’ll share the ingredients sustainable history and how to bring your ingredients to life with the power of storytelling with food.

The first 40 attendees who register by February 19 will receive a Peruvian Culinary Kit courtesy of PROMPERU Canada. Only open for residents within the GTA

Speaker:
Jorge Muñoz, Executive Chef, Astrid & Gaston

Presented by High Liner Foodservice
Margins are tighter than ever and sustainability is still a top priority for consumers, so we’re here to bring you options that fuse affordability and sustainability together that you can easily integrate into your menu. During this hybrid discussion and culinary showcase, we’ll talk about the best valued seafood species and breakdown average costs. Our line-up of seafood chefs will showcase how to recreate their low-cost, yet utterly irresistible favourite sustainable seafood dishes.

Speakers:
Ned Bell, Partner, General Manager, & Executive Chef, Naramata Inn and Ocean Wise Seafood Ambassador & Sustainability Leader
Bill Dimento, Vice President Corporate Sustainability and Government Affairs, High Liner Foodservice
Charlotte Langley, Chief Culinary Officer & Co-Founder of Scout Canning and MSC Ambassador
Graham Schave, Chef, High Liner Foodservice

Presented by Canada Beef
Join top chefs from the Canadian Beef Centre of Excellence as they dive into the best of butchery. They’ll discuss and showcase product attributes and versatility, innovative techniques, address current challenges and identify new opportunities. You’ll also uncover new approaches for maximizing beef on your menus, and equip your team with the tools to speak confidently about your menu offerings.

Speakers:
Cameron Pappel, Culinary and Innovation Manager, Canada Beef Centre of Excellence
Mathieu Paré, Executive Director, Canada Beef Centre of Excellence

Presented by SkipTheDishes
The pandemic has caused major shifts in how the bar industry operates and interacts with its customers and leaves us with the question, what is the state of the bar industry and moving forward? Learn from data experts as they dive into the latest consumer and sales trends and get a deeper understanding of what these market behaviours mean for the bar business.

Speakers:
Donna Crecca, Principal, Technomic
Blair MacNeil, General Manager, Canada, Bacardi
Steve Puchala, Senior Vice President, Restaurants, SkipTheDishes

Presented by The Beer Store
Join us for an in-depth discussion with the leaders behind Canada’s top beer companies. Learn how the beer industry has evolved in response to the pandemic and how to reach the evolving consumer and stay up-to-date on emerging beer trends.

Speakers:
Fred Landtmeters, President & CEO, Molson Coors Canada
Ted Moroz, President, Brewers' Distributor Limited and The Beer Store
Kyle Norrington, President, Labatt Breweries of Canada
Greg Taylor, CEO & Founder, Steam Whistle Brewing

Presented by Dairy Farmers of Canada
Coffee culture has shifted in response to the pandemic and may have long-lasting effects, as we see coffee at home products soar and business models moving from the sitdown model to fully embracing grab-and-go. We are seeing cafes bringing in subscription services and innovation happening across the board. Grab your own cup of jo and sit down as we discuss the future of coffee and cafe culture.

Speakers:
Kyle Brown, Co-Founder, Unified Data Labs
Robert Carter, Managing Partner, The StratonHunter Group
Catherine Crozier, Chair, Senior Director, Strategy, Marketing & Brand Innovation, McDonald’s Restaurants of Canada
Samuel Heath, Head of Retail, Tim Hortons

Presented by Lightspeed
The off-premise strategy for a bar used to be straightforward. It was events like weddings and corporate parties. Now, with the expansion of liquor laws in most provinces across the country, “OP” can look like subscriptions, cocktail kits, virtual tastings, mixology packages and more. This talk focuses on the nitty-gritty business details including how do you create a program? What app do you use? How do you craft a bar-quality product for the at-home consumer?

Speakers:
Dirk Aumellier, Director of Nightlife, Honeycomb Hospitality Group
Juanita Dickson, President, Gusto 54 Hospitality Group
Melanie Martel, Product Marketing Manager, Lightspeed
Christina Veira, Spirits Educator, Founder, Side Duties & General Manager, Bar Mordecai

What do you do when you have a space full of staff, equipment and product that you can’t use for its intended purpose? You not only switch directions (i.e. pivot) but for many, you expand as well. Covering micro and online events, grocery store concepts, ghost kitchens, film shoot locations and more. Our panelists will guide you through how they took what they were left with, and created real business concepts and strategies that will last far past any talk of “pivots”and “recovery."

Speakers:
Evelyn Chick, Founder, Evelyn Chick Projects and Designer & Operator, SALTY, Stay at Home Cocktail Club
Natasha Mytnowych, Director, Globe and Mail Centre
Shawn Soole, Owner & Principal, Soole Hospitality Concepts
Massimo Zitti, Owner, Mother Cocktail Bar

Even in the world’s busiest bar, you’re creating a cocktail for enjoyment in that moment. The temperature, flavour, colour, and stability should only have a life cycle of 15 minutes - or less, depending on how quickly your guest drinks. With many bars and restaurants now more similar to production facilities than dimly lit lounges, it is more important than ever to ensure your product is safe, shelf stable and cost-effective. We’ll talk about everything, from acids to bottling to abv and more. This is a must-attend session for anyone looking to enter the cocktail kit and bottled cocktail game.

Speakers:
Nick Kennedy, Partner, Civil Liberties, Vit Beo
Christina Veira, Spirits Educator, Founder, Side Duties & General Manager, Bar Mordecai
Owen Walker, Partner, El Rey Mezcal Bar

Presented by Dairy Farmers of Canada
Move past tradition and uncover eclectic, unexpected cheese and wine pairings. We’ll explore how to create a Canadian cheese and wine experience that will expand your charcuterie, snack and entreé offerings and provide inspiration for a happy hour or special occasion food kit.

The first 25 attendees who register by February 19 will receive a cheese pairing kit, plus wine recommendations, courtesy of Dairy Farmers of Canada. Must be of legal drinking age in your province of residence to register. Pairing Kits may include items containing gluten, nuts, and/or seeds.

Speaker:
David Beuadoin, Canadian Cheese Ambassador aka The Squeaky Cheese Guy


  • Lola's Cupcakes have shared the recipe for the beloved Red Velvet cupcakes
  • British bakery chain have been closed during the pandemic with some delivery
  • Took to their Instagram to do a Q&A live bake-along and revealed the recipe
  • 14 ingredients including butter, sugar, red food colouring, flour, milk, one egg
  • Finish in one hour with four-ingredient cream cheese Icing and cupcake crumbs

Published: 07:55 BST, 9 June 2020 | Updated: 10:30 BST, 9 June 2020

Lola's Cupcakes has shared the recipe for its much-loved Red Velvet cupcakes, for those who are craving the popular sweet treat.

The British bakery chain, which has been closed during the pandemic, is still offering delivery and collection at selected stores.

But for those who can't get to a branch, Lola 's took to Instagram to share the simple seven-step guide to recreating one of its favourites.

Doing a one-hour Q&A bake-along, one of their chefs revealed you need 14 ingredients - including butter, sugar, red food colouring, flour, milk, dark chocolate and one egg.

She then shared the four ingredients to make the delicious cream cheese topping for the cakes, before sprinkling the crumbs from prebaked cupcake on top.

The whole process only takes a n hour, including preparation time and around 20 minutes of oven baking at 180C. Here, FEMAIL shares the recipe.

How to make Lola's red velvet cupcakes

  • 110g Butter
  • 160g Caster sugar
  • 1 tsp Vanilla bean paste
  • 1/2 tsp Red food colouring paste
  • 1 egg
  • 3 T sunflower oil
  • 3/4 T white wine vinegar or lemon
  • 35g Dark chocolate (melted)
  • 190g Plain flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 T Unsweetened cocoa powder
  • 70ml Single cream
  • 70ml Whole milk
  • 35g Ground almonds (optional)
  • 60g Butter
  • 1 tsp Vanilla bean paste
  • 200g Icing sugar
  • 400g Cream cheese
  1. Beat butter, sugar, vanilla together until light and fluffy
  2. Add egg, and melted chocolate and beat until fully incorporated
  3. In a separate bowl, mix together milk, cream and oil, then add into butter mixture
  4. Add in dry ingredients, flour, ground almonds, baking powder and cocoa and beat until red colouring is fully mixed through
  5. In a small bowl add the vinegar to baking soda, mix thoroughly and then pour into cake batter, folding through until fully combined
  6. Scoop into cupcake cases roughly 2/3 full
  7. Bake for 18-22 mins at 180C
  1. Beat butter until light and fluffy and whiter in colour
  2. Add in icing sugar, and vanilla and stir until mixed through, then beat with electric beater until fully incorporated
  3. Add in cream cheese and beat until combined (be careful not to overmix)
  4. Squeeze into a piping bag and apply in a circular motion to the top of the cupcake then sprinkle with crumbs from a prebaked red velvet cupcake

Lola's Cupcakes have shared the recipe for the beloved Red Velvet cupcakes, for those who are craving the popular sweet treat. Begin by beating butter, sugar, vanilla together until light and fluffy

Add egg, and melted chocolate and beat until fully incorporated In a separate bowl, mix together milk, cream and oil, then add into butter mixture

Add in dry ingredients, flour, ground almonds, baking powder and cocoa and beat until red colouring is fully mixed through before spooning it into the tray's cupcake cases

Bake for 18-22 mins at 180C until they have risen and resemble the above image

Icing: Beat butter until light and fluffy and whiter in colour Add in icing sugar, and vanilla and stir until mixed through, then beat with electric beater until fully incorporated

Add in cream cheese and beat until combined (be careful not to overmix) Squeeze into a piping bag and apply in a circular motion to the top of the cupcake

After decorating the cupcakes with the icing, sprinkle with crumbs from a prebaked red velvet cupcake

Voila! The whole process only takes a n hour, including preparation time and around 20 minutes of oven baking at 180C


Ruth’s Chris Steak House and Jim ‘N Nicks Bar-B-Q to Host Celebration of Life for Past Employee

Ruth’s Chris Steak House at Silver Shells Resort and Jim ‘N Nicks Bar-B-Q invite the community, loyal patrons and guests to a Celebration of Life fundraiser for Joel Iral, a long-time employee of both restaurants who was killed in a vehicle-involved scooter accident on Thursday, March 27, 2019. Ruth’s Chris Steak House will host the fundraiser in their Courtyard Bar & Terrace on Tuesday, May 14, from 6- 9 p.m.

Originally from the Philippines, Iral has worked for Jim ‘N Nicks Bar-B-Q for the past ten years and was the first employee of their Destin location in 2009. He also worked at Ruth’s Chris Steak House in the evenings. Iral is survived by five children, his wife, two brothers, mother, and father all of which live in the Philippines, and a sister who lives in England. Iral worked two jobs in order to support not only himself, but all of his family members back in his home country.

One hundred percent of the money donated and raised through the live and silent auctions at the Celebration of Life will be used to bring Iral’s body back to the Philippines and to help pay for his children’s college education, something he dedicated his life to doing. Currently, two of his children are enrolled in college while the other three ha already graduated.

“He never asked for much and was always willing to give back and help others,” said Rich Rylke, owner of Jim ‘N Nicks Bar-B-Q Destin.

Iral is fondly remembered for his friendly nature, warm smile and authentic Filipino cooking, something he made for the Ruth’s Chris staff when they had ‘family meals’ every Thursday night before service. He was also named as the employee of the month at Ruth’s Chris Steak House in 2018, but instead of using the awarded gift certificate for himself, he gave it to a friend who had never eaten at the restaurant. This is just one example of Iral’s giving spirit and compassionate nature.

“You would never find him without a smile on his face and he just had a really good soul – something that is hard to come by these days,” said Mike Sable, Ruth’s Chris’ General Manager. “He will certainly be missed by the friends, staff, and customers alike.”


Columbia, SC The Moon Moths Brings Its Explosive 11 Piece Band to Charleston with an Expressive Message of Love and Youth

By Mark A. Leon / Photo Courtesy of The Moon Moths

Sometimes the band defines the sound and other times the sound defines the band. On a rare occasion the tapestry of talent, sound and creativity create a force that inspires fans and ignites a release.

This nine-member Columbia, SC based ensemble include Prince Rupert and Sixx on vocals, Fresh Heaven on vocals and lead guitar, Poof the Blue Bat dancing and vocals, Moon Child on rhythm guitar, King Goof strumming the bass, The Seduction on keys and tambourine, Mister B with the drums, The Visible Choir Boy lending his talent to trumpet, Daddy Ice on ukulele and mellophone and finally Love Potion Number 9 on violin.

If you think their stage names have character, wait until you have an opportunity to hear them perform.

The Moon Moths, bring a sound to its fans that is creating a little buzz here in the Southeast. We had a few minutes to work through a Q&A with lead vocalist Prince Rupert before the band kick off a mini tour including:

Questions & Answer Pow Wow –

CD: When did the concept of developing the band begin and what was the process for identifying all the members of the band?

PR: I was playing under the name Prince Rupert for about a year, along with some other bands, and had always dreamt about having a large band to back up the new music I had been writing. In the past 6 months, I started meeting and getting close to a number of extremely talented people who I started to collaborate with. Honestly, it was a beautifully natural progression to forming the band, but the spark was a show that was booked at the Palmetto Brewing Company back in May 2016, which was the biggest show I had ever played

Photo Courtesy of The Moon Moths

so I thought that I should get a band together. Since then, more members have been added, and we have found a comfortable place where we are. Currently, we have 11 members, and it is more magical than I ever could have expected.

CD: Who are your most dominant musical influences?

PR: Chance The Rapper, Kanye West, and Arcade Fire. All three are extremely theatrical and lyrically brilliant. Our band is a combination of the three, taking the big-band feel of Arcade Fire, the pop melodies of Chance The Rapper, and the ferocity of Kanye West.

CD: What do you want your fans to take away from your live performance?

PR: We want our fans to be smiling and to have learned something about themselves. Our lyrics are focused on self-improvement, love, and the restless youth, and our expression on stage is a push to show the world that dreams can be achieved with work and patience. We want to show that everyone, regardless of their role on the stage, is a highly complex individual who adds their own unique spin on life and music that can be showcased in the performance.

CD: What song or songs are you most proud of?

PR: Childhood – Our newest song which speaks of memories of the past and how one cannot let them haunt their present selves. A lot has changed in our lives in the past year and it is an anthem to celebrate that.
Walls – A massive, loud tune that has a number of twists and turns throughout, but unifies it all under one theme, which is breaking down the walls that separate individuals, both physical and metaphorical.
Pink Moon – This one is just extremely fun to play and brings everyone together in terms of music and vocals. The lyrics are playful and tell a colorful story of hope and dreams.

CD: Ideally, where do you see the band in 5 years and what goals do you want to achieve?

Photo Courtesy of The Moon Moths

PR: I love this. First goal is to record an album. We have all these songs that we can play live but it’s getting to be the time where we translate them into an album with a concept and visual accompaniment. Then, I hope to go on a tour, and play in cities all around the U.S. Further expansion goes from there, until we get to a point where we can play in cities around the world and spread our message throughout. We will continue to grow as a band and work on writing more songs as a full band, and creating orchestral hip-hop songs that help bring life into those who hear it. I am excited to see what is happening in 5 years.

CD: What people in your life have had the most impact supporting your sound?

PR: Well, as a band, we are extremely supportive to each other and help each other grow and sound better. Also, we are part of an art collective here in Columbia, SC called Scenario Collective who have been a huge support since we have played many Scenario shows and learned from the talented artists around us. Furthermore, I worked up in New York with a band called Young & Sick for about a year and they were a huge influence and continue to be a fan of the work that I am doing.

Upcoming Concert Dates:

  • August 13 – Walterboro, South Carolina, Scenario Presents Happy Birthday
  • August 16 – University of South Carolina Campus, Columbia, South Carolina – Back To School Block Party
  • August 18 – Palmetto Brewing Co, Charleston, South Carolina – Battle of the Bands
  • August 24 – Awendaw Green, Charleston, South Carolina – Barn Jam

Moon Moths bring their sound of love, collaborative community and big band sound to Charleston on August 18 and 24. Take some time to be a part of this musical experience.


“SLUMDOG MILLIONAIRE” GETS TEN OSCAR NOMINATIONS

Featured

Talk about a film with the Midas touch. Is there anything else really left to say about “Slumdog Millionaire“? Ten Oscar nominations and other recent honors include Best Ensemble Cast at the Screen Actors Guild Awards and the Daryl F. Zanuck Award for Producer at the Producers Guild of America Awards. This is unbelievable! The film has broken all records at the box office and continues to win award after award in Hollywood and overseas.

Co-director Loveleen Tandan and acclaimed movie director Mira Nair share a joke at the NY premiere.

Just to show you how popular the movie has become, I recently took some friends to a Manhattan movie house last week and the film sold out! I thought, what a minute! The movie has been out since last November and it is still selling out? Remarkable.

“The ten Oscar nominations really increased ticket sales” said the gorgeous blonde behind the ticket booth who also told me she has seen it once and was planning on seeing it again with her friends.

The magic behind the movie besides having magnificent director Danny Boyle and a great team is that the film seems to be attracting all kinds of audiences who have been longing for a feel good film and “Slumdog Millionaire” is certainly filling the void.

The nominations for global musical genius A. R. Rahman, who has been nominated for two of the three songs in the Best Song category, has been a tremendous honor for his work and for India. The singer, composer, producer , instrumentalist and song writer has for the past two decades, created some of the most incredible songs and background music for Indian films. His work is known across the globe and now Hollywood as taken notice. The soundtrack of “Slumdog Millionaire” has caught the attention of the nation with it’s foot tapping melodies and soulful tunes.

NY after party of “Slumdog Millionaire” premiere with Co-director Loveleen Tandan and director Danny Boyle in the background mingling with guests.

My media contacts in India who attended the Mumbai premiere of the film said that the Oscar nominations were announced the night of the premiere so there was a double celebration that night. Guests and celebrities danced the night away to an Indian band playing on the red carpet when they heard of the nomination news. Co-director Loveleen Tandan dressed in a beautiful & classic pink silk sari danced the night away with Bollywood top star Anil Kapoor and the beautiful Frieda Pinto and charismatic Dev Patel, all of whom have become households names .

As The Academy Awards are watched around the world on Sunday, February 22, 2009 on ABC by millions, all eyes will be focused on a small film with unknown leads that has magnified into one of the most powerful films of the year catching the attention of the world in the process.

Music Composer/Producer/Singer A.R. Rahman seen here with Andrew Lloyd Weber, has been nominated twice in the Best Song category for the Oscars.

The Oscar nominations for “Slumdog Millionaire” are as follows:


Watch the video: In Search of Food: New York- Behind the Scenes


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