Written by Alejandro Riera | 11 March 2010

Has Paul Greengrass’ “you are there/in your face/smash cuts” style of filmmaking run its course? It worked to great effect on “Bloody Sunday” and “United 93,” two films that placed the audience right in the middle of the action, turning them into witnesses of two tragic events: the violent 1972 clash between British soldiers and unarmed Irish protesters in Derry, Northern Ireland; and the heroic actions of the passengers of United Flight 93 during the terrorist attacks against the United States on September 11, 2001. It’s a style that lent a great visceral effect to Greengrass’ two Bourne movies (“The Bourne Supremacy” and “The Bourne Ultimatum”): we felt every punch, every crash, every breathtaking chase by foot, moped or car.

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Written by Joel Frieders PHOTOS: Alberto Trevino | 09 March 2010

The story you are about to read takes place in a kitchen: any kitchen, every kitchen.

From taco joints, beef stands and breakfast cafés, to the Walnut Room and eventually landing at a Chicago culinary school, Paul Zavala has probably cooked something for you over the past decade. Zavala has been traipsing through the innards of the food industry since before he could drive.

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Written by Christina E. Rodriguez PHOTOS: alBerto Trevino | 09 March 2010

Yuanl Larrondo, 31, comes up from his home basement holding jars, pots and stone sculptures. As he lays them on the wooden floors, he moves them around and goes back downstairs for more. His wife Rosie, 43, joins him and helps situate them on the floor. There are even more in the basement. Some of them are covered with decorative cloths. These are orishas, saints in the santería religion, which Larrondo, a babalao or high priest, uses in his practice and consultations with his clients.

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Written by Alejandro Riera | 04 March 2010

Tim Burton and Lewis Carroll’s “Alice’s Adventures in Wonderland” and “Through a Looking Glass” seemed, at first glance, like a match made in heaven. Well, somebody better call an attorney fast because this marriage has turned sour.

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Written by Elisa Santana PHOTO: Jillian Sipkins | 08 March 2010

José López-Acevedo could make a good cup of coffee with his eyes closed: intrinsically roasting coffee beans, grabbing the cup and filling it to perfection. “If the barista doesn’t know what they’re doing, then they will ruin your cup of coffee…Every stage, from seed to drink affects how your coffee tastes,” he says.

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