A Weapon of Mass Distraction

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 ...

Spice Boy

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 ...

Son of Yemayá

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 ...

Blacktino and Proud of It

They’re caught between two cultural worlds. With one parent Latino and another parent black, the children of interracial relationships oftentimes struggle to identify with either ethnic group, feeling never fully ...

Coming of Age

Once upon a time, Graciela Perez, a pretty 14-year-old girl living in Mexico City with her parents and eight brothers and sisters, dreamed of celebrating her quinceañera dressed in a ...

Diamond in the Rough

She likes to think of herself as a gypsy. He, point blank, classifies himself as a mutt. She was born in Cuba, went to Rome to study art history and ...

Art for the People

It’s a history lesson right before your eyes. Years in the making, the new exhibit at the National Museum of Mexican Art (NMMA), “Translating Revolution: U.S. Artists Interpret Mexican Muralists,” ...

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A Weapon of Mass Distraction

...

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Spice Boy

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

News Image

Son of Yemayá

Yuanl Larrondo, 31, comes up from his home basement holding jars, pots and stone sculptures. As h...

News Image

Blacktino and Proud of It

They’re caught between two cultural worlds. With one parent Latino and another parent black, the ...

News Image

Coming of Age

Once upon a time, Graciela Perez, a pretty 14-year-old girl living in Mexico City with her parent...

News Image

Diamond in the Rough

She likes to think of herself as a gypsy. He, point blank, classifies himself as a mutt. She was ...

News Image

Art for the People

It’s a history lesson right before your eyes. Years in the making, the new exhibit at the Nationa...

2cafe-shotsHas 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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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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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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2cafe-shotsTim 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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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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