Fresheye Magazine. February Edition 2018.

l Food

fresh eye

Mindfulness l Illustration l Weddings l Avedon l Film l

Magazine

Edible edition

Issue 26. February 2018 Photography Lifestyle Culture

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l Lemon Tree 7 plates to ponder.

29 24 Contents 30 8

l Gallery Illustrating to point.

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l Coco heaven Dive in!

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l Veganism

By Harry Fishpool.

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l Wedding Bells Amanda Alexander

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l Fire & Fury

l X-ray art

Arie van`t Riet

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l Chocolate

Endulgance

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l Be Mindful Mindfulness. l Let them eat The art of cake. l Carluccio A retrospective. l Skew Review

By Sarah Cookson. l Wattle&Co Aussie Cafe revisited. l Gotta have it!

Gorgeous must haves.

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l Photo spot Avedon.

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l Megaboom Home sound.

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l Museum

Cover image: Studio Lernert & Sander X de Volkskrant

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It’s all in the mind, so

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ith the busy lives many of us lead, it can be extremely easy for us to rush through life without stopping to notice and acknowledge the things around us. Something as simple as paying more attention to the present moment, to your own thoughts and feelings; as well as to the world around you, can drastically add clarity to your mind set and improve you mental wellbeing. This type of awareness is referred to as “mindfulness” and it’s a technique to help people with hectic lifestyles & who have difficulties with their mental wellbeing to take a moment and just simply enjoy life, in addition to gathering a better understanding of it and themselves.

Mindfulness, like many other techniques which are used to promote and achieve good mental health, have been labelled as a fad; however, mindfulness has a relatively simple concept, and has been proven to improve the mental health of many, who find themselves ill at ease with their mental wellbeing. Professor Mark Williams, former director of the Oxford Mindfulness Centre, says that mindfulness

Embrace moment to moment.

means knowing directly what is going on inside and outside ourselves, moment by moment. Due to the endless priorities within people’s lives it’s very easy to lose touch with the way we feel and to end up living ‘in our heads’. Being too caught up in our thoughts and what we have to do, means we stop

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Mind

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Sophie says.....

be mindful noticing how those thoughts are driving our emotions and behaviours.

A key factor of mindfulness is reconnecting with our bodies and the sensations they experience day to day, which means waking up to the sights, smells, sounds and tastes of the present moment. It’s so simple yet many of us take for granted these things, as they seem mundane and uninteresting parts of our lives, however they are really the things that make our life exactly what they are.

Another important aspect of this technique is having an awareness of our thoughts and feelings, as they happen moment to moment, which in different situations can be overwhelming or difficult to deal with. The concept is simply about allowing ourselves to see the present moment clearly, calmly and at ease. When we take the time to do this, it can positively change the way we see ourselves and the lives we live.

Mindfulness helps mental wellbeing, as it enables people to become more aware of the stream of thoughts and feelings they experience; and helps them to see how they can become entangled in that stream in

by Sophie Fitzjohn.

Wake up to being mindful.

ways that are unhelpful. Taking a quiet moment to breath and simply standing back from thoughts and starting to see their patterns, gradually trains us to notice when our thoughts are taking over, and helps people realise that thoughts are simply ‘mental events’ that do not have to control them.

In other instances, many people have issues that they find hard to let go of and mindfulness can be a helpful technique to deal with them more productively. For example, asking yourself questions such as ‘Is trying to solve this by brooding about it helpful, or am I just getting caught up in my thoughts?’ is a really easy way to relieve a lot of confusion and stress.

It’s important to build mental health awareness as techniques such as mindfulness, recommended by the National Institute for Health and Care Excellence, helps us notice signs of stress, anxiety and depression earlier, which enables us to also deal with it better.

Quote - “The best way to capture moments is to pay attention.

This is how we cultivate mindfulness. Mindfulness means being awake. It means knowing what you are doing” Jon Kabat-Zinn

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Let them eat cake The art of seduction is home made.

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hile Marie Antoinette supposedly never uttered the title’s damning words, strawberry cake is an appropriate delicacy for the season of love. And what better way than to serve it up home made?

Strawberries are often whimsically referred to as the fruit of love. The one obvious reason is the strawberry’s heart-shaped form, its sweetness and its vivid red color. Because of this, a lot of love lore has been attached to the strawberry. In Roman times, it was considered the fruit associated with the goddess Venus and often made offerings of the fruit at her temples. In France, newlywed couples are, by tradition, served soup made from thinned sour cream, powdered sugar and strawberries for breakfast as soon as they emerge from their bridal chamber. There is also a legend that if someone eats half of a strawberry and feeds the other half to someone else of the opposite sex, these two people would fall in love with each other in no time.

Ingredients for Strawberry Cake: 1) 2 large eggs 2) 1 cup (210 grams) granulated sugar 3) 1 cup (8 oz) sour cream 4) 1/2 cup light olive oil or vegetable oil 5) 1 tsp vanilla extract 6) 2 cups (260 grams) all-purpose flour (*measured correctly) 7) 2 tsp baking powder 8) 1/4 tsp salt 9) 12 oz (340 grams) strawberries, hulled powdered sugar to dust the top, optional *To measure flour correctly: spoon flour into a dry ingredients measuring cup and scrape off the top with a straight edge.

Why? If you push your measuring cup into the flour bin, it will compacts the flour and you’ll end up with too much. Tested this with a kitchen scale, it can be up to 25% more flour by weight when compacted.

True story!

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Cake

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“A great empire, like a great cake, is most easily diminished at the edges.�

Benjamin Franklin

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I

To illustrate the point

n an editorial world where photography increasingly wins space over illustration, Fresheye rightly highlights the importance of saying it via the 2D artist’s brush and pen.

There comes at time when conceptual communication is the most apt way to express a column or feature via illustration. All too often, art outside of fine art is underated. Also, what better way to demonstrate satire than to cartoon it? Artists have found no escape from contraversy either when utilising a little provocation as a gesture. More reason to raise

awareness for a medium of art you might say, but Fresheye’s intent here is to purely demonstrate the beauty of the illustration movement enabling you to be moved in some way.

Back issue Fashion photographer Nick Knight shares our passion for illustration and dutifully opened a pop up gallery in its honour as documented in November 2017 edition. Long live illustration and may it bridge reach the places where photography can’t.

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Illustration

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Peter Ellis www.drawgood.com

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Note: A professional illustrator since 1995 and has worked for many clients both in the UK and abroad.

Clients include; The Washington Post, The Guardian, The Daily Telegraph, Freud Communications, Capitalize, The Observer, The Evening Standard, The Sunday Times, Sunday Times Style Magazine, The Independent, Mojo, She, Tatler, International Herald Tribune, BBC Books, The Radio Times, Empire, The Spectator, New Statesman, VW, Sainsburys, Hollywood Bowl, Baltimore Magazine, Cleveland Magazine,.

Illustration

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Peter Ellis www.drawgood.com

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Note: Gerald Scarfe was born in London. After a brief period at the Royal College of Art in London, he established himself as a satirical cartoonist, working for Punch magazine and Private Eye during the early sixties, and in 1967 he began a long association with the Sunday Times as their political cartoonist, also carrying out reportage assignments in Vietnam, the Middle East, India and Northern Ireland.

Illustration

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Gerald Scarfe http://www.geraldscarfe.com

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Note: Artist specialising in illustration and moving image to produce fun and uplifting visuals, using hand drawn and digital techniques and a distinct use of colour.

Work aimed at fashion and music sectors.

Graduated with a BA Hons in Illustration 2015 from Arts University Bournemouth.

Commissions include bespoke children’s book, editorial illustration for our very own Fresheye and designing a book jacket for a screenplay written and directed by Chaand Chazelle.

Illustration

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Ben Springham www.benspringham.co.uk

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Note: John has widened his repertoire in order to appeal to different markets such as publishing, editorial, advertising and design. His success is due to the various ways in which his style can be used whether it be for a child’s simplistic book illustration or a more edgy image to illustrate a more serious subject. Over the past 20 years John Holcroft has worked with some of the biggest names from all over the world: Financial Times, BBC, Reader’s Digest, Economist, New York Times,Informa, Experien to name a few.

Illustration

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John Holcroft www.johnholcroft.com

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Illustration

Note: Kevin has secured regular commissions with a long list of high profile titles throughout his career.

Advertising clients have also employed Kevin’s unique style over the years, using his wicked sense of humour to inject fun into various campaigns.

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Kevin February www.meiklejohn.co.uk/artist/Kevin_February_MJN

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Carluccio Departed but never forgotten.

Italian Godfather Pioneer by Dennis Sterne.

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ubbed the Godfather of Italian gastronomy, Antonio Carluccio died aged 80 last November He co-founded restaurant chain Carluccio’s in 1999 after setting up an Italian food shop with his wife in 1991. The Italian chef was an effervescent character, full of culinary knowledge that was regularly utilised on TV shows - and his offscreen life was just as colourful.

Carluccio, who arrived in Britain in 1975, was married three times. His final relationship was with archaeologist Sabine Stevenson, who was more than 20 years his junior, but they never wed.

He sold his interest in the chain in 2005 for £5million but maintained involvement from a distance.

Carluccio, who received an OBE from the Queen for his services to the catering industry,

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wrote more than a dozen books based on Italian food.

Back story Brought up in the country’s north-west region as one of six children, Carluccio briefly worked as a journalist in Turin before moving to Vienna and then Germany.

He eventually moved to London to work as a wine merchant, before devoting himself to restaurants.

The Neal Street Restaurant in Covent Garden opened in 1981, when he was named runner-up Sunday Times Cook of the Year.

The restaurant was patronised by the Prince of Wales and Sir Elton John and launched the career of Jamie Oliver before it closed in 2007.

He received the Commendatore, the equivalent of a British knighthood, from the Italian government in 1998 for services to Italy. u

Chef

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One staff member commented that you didn’t have to know him personally to appreciate how loveable he was.

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Chef

Above left: Skillet of baked egg and beans.

Above: Frittata Muffin Above right: Black Bean Curry.

Right middle: Raisin and oat flapjack.

Far right: Upside down pineapple cake.

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An Italian flavour not just for Italians.

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Culinary conclusions

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Skew review

mazing food, like music and smell, has the ability to transport you to a moment in the past with a clarity that will never cease to amaze me. You will never forget that first perfect meal and this for me is why I have such a passion for searching out fabulous food. You do not automatically connect fine food and Turkish cuisine, although we should not be so quick to dismiss it as I discovered on a cold and wet night when I ventured to Skew Bishops Stortford - a Turkish restaurant with Champagne bar.

There is an almost surreal experience the moment you step through the door. Skew has somehow managed to create the illusion that you have stepped out of suburbia and into a vibrant and bustling city. This is partly due to the modern interior of clean lines, glass and mirror, but there is an ambiance of the city and this is an exceptional feat. The menu is extensive and possibly a little overwhelming. I am sure this is why Calamari is one of their most popular dishes, however try and see past this safe option, because there is some truly fabulous food on this menu, and I can assure you if you take the lazy option you are destined for food envy! The staff are knowledgeable and enthusiastic,

fresh eye

by Sarah Crooks

they have an intricate understanding of the menu, and are only too keen to help and guide you, if you allow them to do this you will not be disappointed.The food itself is elegant and refined, and beautifully presented. I highly recommend the Alinazak- a spiced lamb dish with aubergines, the lamb is beautifully tender and the cool aubergine balances out the spice perfectly leaving you wanting to lick the plate! Don’t forget to leave room for for the decadent desserts. If like me you are a chocolate fiend then look no further than the chocolate marquise, this is sure to provide that sugar hit, it is smooth and velvety interlaced with hazelnuts and oranges.

I can highly recommend Skew. It is the perfect place for a little escapism,and that overdue catch up, where you can easily stay late into the night without feeling that dreaded notion of being the last person in the restaurant. This is partly due to the buzzing cocktail bar that manages to send out impressive cocktails all evening, but it is also down to the staff, they are in no rush to end your evening, and do not loiter in such a way that makes you feel you need to ask for the bill. I shall certainly be returning to Skew again and I encourage you to do the same. u

Dining

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The illusion that you have stepped out of suburbia and into a vibrant and bustling city. www.skewrestaurant.com

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www.buckitt.co.uk

HOURS M-F: 7-6 Sat: 8-5 Sun: 9-4

Wattle & Co. 12A South Street Bishops Stortford CM23 3AT

Wattle & Co reflects the spirit of Western Australia – bright, relaxed and generous.

We serve breakfast, lunch and afternoon teas alongside a selection of beautiful homemade cakes, produced by our very own antipodean pastry chef.

Our ethos is to provide locally sourced, organic, seasonal food, prepared on-site and presented in a modern, fuss-free way, along with artisan coffee and loose-leaf teas.

www.wattleandco.com

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Cafe Spot...

Aussie Cafe A coffee house serving up great coffee and more by Dennis Sterne.

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ere continues the documentary of the opening of an Australian flavoured cafe that serves up great coffee amongst an organic and wholesome menu.

Online review - Went yesterday with a friend. We were a bit short on time and just wanted a quick drink before heading back home. Not familiar with the area so had no experience with any other establishments. We were offered water on arrival, which we declined. Ordered two separate pots of tea and a piece of cake each. I had the Apple & Blackcurrant? Crumble cake and my friend the Carrot Cake. The cakes were each delicious and the tea was perfect. We were served promptly and the “tea timer� (which I loved) explained. The server was friendly and efficient. I would have no hesitation recommending this cafe and if visiting again may look on the lunch menu. www.wattleandco.com

Cafe lifestyle goes wholesome in East Hertfordshire with an Australian ingredient.

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Gotta have it!

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Product Valentino’s canvas sneakers are paneled with plush leather and suede - the contrasting colors and finishes add dimension to the eye-catching pattern.

The heel is embellished with a row of brand’s signature ‘Rockstuds’ .

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Valentino goes camouflage.

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Product Above: Louis Vuitton 2014 limited edition red ponyhair & stud monogram iconoclast with gold hardware by christian louboutin.

Above right: Louis Vuitton White Damier Azur Artsy Hobo Shoulder Bag. Vachetta cowhide leather looping shoulder strap with polished brass loop strap links and bottom feet.

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Refinement in pattern and design.

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Product The raw materials used to create diptyque products are noble, rare, and precious.

Finding the perfect balance is a slow, painstaking process. Diptyque does not shy away from challenges or compromise.

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Diptyque sculpts its universe into an art of living that it shares with its connoisseurs around the world. www.diptyqueparis.co.uk

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Lemon Tree plate up Some say it’s all in the presentation.

Well, there’s substance too at The Lemon Tree. British cuisine at its best!

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Food Photography by Dennis Sterne

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Smoked Salmon Gateau With pickled cucumber, ginger & citrus segments.

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Seared Scallops & Bacon With red lentil dahl.

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Fillet of Hake With button mushroom stroganoff.

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Aged Sirloin Steak Grilled tomatoes, shallot & mustard butter, fries.

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Confit of Duck With braised red gabbage & peppercorn sauce.

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Homade Selection of Petit Fours

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Apple & Sultana Strudel With vanilla ice cream.

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Experienced vegan

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egan is undoubtably cool. Search for #vegan and you are awash with colourful pictures of post workout snacks, and enough avocados to feed a small nation for a week. It’s not just posts in Instagram; the number of vegans has staggeringly climbed by over 350% in the past ten years too. Prolific celebrities have played a part in making veganism to be cool, with characters such as Beyoncé, Brad Pitt and Ariana Grande adopting the vegan lifestyle. And not to mention the recent popularity of Veganuary.

So what does vegan actually mean? Can I still wear blue suede shoes? The vegan society define vegan as “a way of living that seeks to exclude, as far as possible and practicable, all forms of exploitation, and cruelty to animals for food, clothing or any other purpose”. So, blue suede shoes are out of the question.

Being vegan in 2018 involves an overhaul of your whole lifestyle: from your diet, to your clothes and even down to the shampoo that you use. But what if you just want to be a bit healthier? What if you only want to look at your diet? How do you get started?

The approved avoidance of animal consumption

by Harry Fishpool.

I am vegan and the purpose of this article is to pass on the little tricks that I used to get my self going on a vegan diet. Some people can change their whole lifestyle in seemingly effortless heartbeat. Some people find it harder and, naturally, it takes more time. I am the latter of the two: it took me 6 months to shift onto a vegan diet.

First up, the ‘five colours’ rule. Getting five portions of fruit and veg in can be a bit of a bore, and you feel you are blindly following your grandmother’s eternal message of ‘at your greens’. Start with 5 colours a day; yellow, red, blue, green and green. Get fruits and veggies of these colours in and you’ll be on your way.

You can even build it up to 5 colours with a meal. It’s a great way of making your meals a bit more exciting! After all, they say you eat

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Vegan

Credit Harry Fishpool is studying an a MSc in Human Nutrition at University of Surrey.

His wine knowledge gained from WSET level 3 Award in Wine.

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Harry says..... with your eyes.

Your vegan journey will mos likely start in the supermarket. When I first started to explore veganism, one of my tricks was to do a normal food shop, but just before getting to the checkout, I would swap a non-vegan food with something that was vegan. You can swap anything: milk for soya milk, sausages for meat-free sausages, or mincemeat for lentils.

The possibilities are seemingly endless. After a while, you will gradually acclimatise yourself to a vegan diet. If you are willing to give it time it is a great way to discover new foods.

Eating out when vegan can be tricky. Most restaurants have vegetarian and vegan options available on their menus. More often than not, vegetarian dishes can be altered slightly to suit a vegan. Normally it will just be the chef giving the dish a miss on the final flurry of parmesan cheese or dollop of crème fraîche.

Also, as a guest of the restaurant, it’s your job to hold up your end of the bargain. You can’t suddenly decide you deserve a dessert or a swig of Bailey’s. Nothing annoys restaurant staff more than a flip-flopping customer!

But after you’ve put your order in and your meal comes out of the kitchen, it will arrive to you with crip colour, fabulous flavour and tantalising texture. All your friends will be eyeballing your dinner and licking their lips, whilst you sit with a grin on your face, from ear to ear, and hear jealous cries of ‘oh, I wish I chose that!’.

More and more people are turning to a vegan diet for the health benefits: increased energy, younger looking skin and eternal youth are just some of the claims from enthusiastic plant eaters.

Well, eternal youth might be a bit optimistic, but there are certainly many scientifically proven benefits to vegan living when compared to the average western diet.

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Wedding Planning Exclusive...

Amanda Alexander A wedding planning discovery by Dennis Sterne.

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enter wedding modernity and the Amanda Alexander way. If you are looking for your wedding to be planned and appropriated in a way to fit with the twenty first century then Amanda has indeed made sure that your technological need will be met.

No compromise on an air of sophisticated tradition romance either. Let not modernity stifle the essence of what it is to celebrate the monumental ceremonial union of a partnership.

USP Unique because they combines tradition with modern technology. This means they offer

clients the opportunity to film and broadcast their wedding through live video content using multi cameras to capture their day. A wonderful experience is created for family and friends who cannot attend the wedding, which also enables them to be interactively involved, and taste the full essence of the couple’s special occasion.

The live footage can be seen on the couple’s own wedding website, mobile devices, apps, social media channels. At the end of the day the film footage is edited for their digital album and wedding video. Another specialty is that they can digitally create a set design by transforming a traditional church or reception setting into the couple’s idyllic dream location. u

Right: Amanda Alexander

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Weddings

Contact us if you want us to create a memorable unique day, combining tradition with modern technology for you, your family and friends. We look forward to hearing from you.

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Weddings and events brought forward into a modern world.

Portrait photography: Dennis Sterne

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48 Relate Planning a beautiful wedding for their clients, requires focus to be on forming a personal relationship with them. This helps us to understand their history, personalities, characters, styles and tastes. Based on this knowledge they work on a design by coordinating with the best suppliers in venues, cuisine, floristry, set designs, animators, technical design, media and entertainment.

Finally, they agree on the live video content, and liaise with their animators to create and bring to life the couple’s dream.

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Special Specialists at merging venues and destinations into the client’s culture, and combining menu styling with an atmosphere. They utilize modern technology with tradition to execute a sensational, unique, exquisite day which will be an unforgettable experience for the couple and their guests. They have an interactive platform facility offering a bespoke concierge service for couples and their guests to purchase wedding gifts, book hotels, arrange spa service, seating arrangements, menu selection and more.

Celebrant Amanda Alexander is a qualified civil celebrant specialising in wedding and baby naming ceremonies. Located in Hertfordshire, I perform ceremonies nationally, in the USA and Caribbean. Your marriage can be anywhere you want it to be, and in any style!

Your specially designed ceremony can have whatever your heart’s desire. www.amandaalexanderweddings.co.uk

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Weddings

Amanda Alexander 3rd Floor, 207 Regent Street, London, W1B 3HH. t: +44 (0) 333 012 4758 m: +44 (0) 7908 172 884 e: info@ amandaalexander. org.uk We look forward to hearing from you.

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Your wedding ceremony can be held in your back garden, relative’s home, marquee, park, castle or beach, anywhere, the choice is yours! www.amandaalexanderweddings.co.uk

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fresh eye

Book

Fire and Fury, Michael Wolff’s explosive bestseller about the inner workings of the Donald Trump presidency, is heading to television.

According to The Hollywood Reporter, film and TV rights have been snapped up by Endeavor Content in a massive deal that spans into the sevenfigure range.

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Fresh controversy

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Fake news or authentic journalism.

t appears that Donald Trump needs to install a more effective screening method for who he allows through the doors of The Whitehouse not least what he utters off the record. His attempt to halt the release of Fire and Fury by Micheal Wolff has only fueled more interest and rising sales of a book that exposes the president of the free world’s legitimacy and ability to police the world let alone govern America.

Michael Wolff (born August 27, 1953) is an American author, essayist, and journalist, and a regular columnist and contributor to USA Today, The Hollywood Reporter, and the UK edition of GQ. He has received two National Magazine Awards, a Mirror Award, and has authored seven books, including Burn Rate (1998) about his own dot-com company, and The Man Who Owns the News (2008), a biography of Rupert Murdoch. He co-founded the news aggregation website Newser and is a former editor of Adweek. Last month, Wolff ’s book Fire and Fury: Inside the Trump White House was published, containing unflattering descriptions of behavior by U.S. President Donald Trump, chaotic interactions among the White House senior staff, and derogatory comments about the Trump family by former White House Chief Strategist Steve Bannon.

Before its release on January 5, the book,

e-book and audiobook all reached number one on Amazon.com and the Apple iBooks Store.

US President Donald Trump unloaded on his former aide and chief strategist Steve Bannon after he trashed Trump and his family in interviews to Wolff whose book is now the hottest book property. Bannon suggests among other things that meetings between Trump’s aides - including the President’s family members - and Russian interlocutors, were possibly “treasonous” and “unpatriotic.”

Bannon’s remarks emerged in Fire and Fury: Inside the Trump White House and zoomed to the top of the best seller list on the strength of some astonishing claims: Among them -neither Trump nor anyone from his circle expected to win the election, and there was a feeling of shock, horror and disbelief on election night when he actually won against all odds, predictions, and polls.

Conclusion Wolff, says Trump didn’t want to win but ran for the White House because it would make him “both insanely famous and a martyr to Crooked Hillary.” After he won, he was completely unprepared for office because he is is ill-informed and disinterested, and engaged mainly in satisfying his own ego.

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X-Ray Vision Holland-based radiation physicist Arie van`t Riet turned the traditional way of using x-ray imagery on its head.

He accidentally became an artist by using x-ray imagery to capture natural life-processes.

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Art

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Strilicia, Chameleon Reptilian in nature.

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Frog Pond life.

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Strilicia, Chameleon Vivid imaginations.

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Snails Slow and sure.

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Poppies Fields of time.

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Oooooh!

Chocolate The history of chocolate begins in Mesoamerica. Fermented beverages made from chocolate date back to 1900 BC. The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. Did Saint Valentine ever sample its delight? Small wonder.

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Chocolate

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“All you need is love. But a little chocolate now and then doesn’t hurt.”

Charles M. Schulz

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Chocolate

Above: Apart from wowing the Japanese since 1983 (ever since it launched in Japan in Sapporo) Royce’ has a discerning following in Malaysia, China, Singapore, Russia and very recently New York (The Royce’ store is at the upmarket Madison Square).

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Above: Assortment of crisp little chocolate bites hand made in the legendary chocolatier’s Paris workshop. Beautifully packaged in La Maison du Chocolat’s signature brown box with ribbon.

Left: Box of Godiva chocolates. Each assortment is filled with a variety of milk, dark, and white chocolates with classic Belgian fillings such as silky ganaches, creamy pralines, rich caramels, fruits, and nuts. Finished with a classic gold ribbon.

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One a day...

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Chocolate

Above: Created by Fabrice Gillotte.

A complex and harmonious alliance between the refined balance of jellied fruits, flowers, infusions of cocoa beans and the elegant and measured flavours of the ganache.

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Above: The much-appreciated line of Bulgari chocolate miniatures exalt the flavors and aromas of Italy.

Each Bulgari chocolate comprises these top ingredients: Japanese chestnut and sake from Kyoto, bitter chocolate ganache with Madagascar milk chocolate (41%).

Left: Go on a journey through white, milk and dark chocolate truffles of the finest Godiva quality. Signature Truffle Assortment has been expertly hand-crafted, combining the chocolate casing, fine toppings and creamy, soft centres to create the ultimate luxury.

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keeps the blues at bay.

12/2/18

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Avedon exposed Richard Avedon was an American fashion and portrait photographer. An obituary published in The New York Times said that “his fashion and portrait photographs helped define America’s image of style, beauty and culture for the last half-century.

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Photography

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“Real people move, they bear with them the element of time. It is this fourth dimension of people that I try to capture in a photograph.�

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Above: John and Jackie Kennedy.

Above right: Ronald Regan.

Born on May 15, 1923 in New York City.

His mother, Anna Avedon, came from a family of dress manufacturers, and his father, Jacob Israel Avedon, owned a clothing store called Avedon’s Fifth Avenue. Inspired by his parents’ clothing businesses, as a boy Avedon took a great interest in fashion, especially enjoying photographing the clothes in his father’s store. At the age of 12, he joined the YMHA (Young Men’s Hebrew Association) Camera Club.

Photography

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“Any artist picks and chooses what they want to paint or write about or say.

Photographers are the same.�

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Above: Dovima With Elephants - Cirque d’Hiver, Paris 1955.

Above right: Harper’s Bazaar.

Best known for his work in the fashion world and for his minimalist portraits.

He worked first as a photographer for the Merchant Marines, taking identification photos. He then moved to fashion, shooting for Harper’s Bazaar and Vogue, demanding that his models convey emotion and movement, a departure from the norm of motionless fashion photography.

Photography

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“I think all art is about control - the encounter between control and the uncontrollable.�

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Above: Katharine Hepburn.

Above right: Elizabeth Taylor.

Upon leaving the Merchant Marine in 1944, Avedon attended the New School for Social Research in New York City to study photography under Alexey Brodovitch, the acclaimed art director of Harper’s Bazaar. Avedon and Brodovitch formed a close bond, and within one year Avedon was hired as a staff photographer for the magazine.

Photography

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The clue is in the name when it comes to describing the volume and sound signature of Ultimate Ears’ latest Bluetooth speaker. If your music collection largely consists of loud, heavy tracks with plenty of bass, the Megaboom should definitely pique your interest.

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Megaboom Bluetooth suround sound gets bigger.

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hat does UE do for encore after releasing one of the best portable Bluetooth speakers of the last two years? Go bigger, of course, with a larger model appropriately called the UE Megaboom.

Note Available in several color options, the Megaboom is little over 8 inches tall and roughly twice the volume in size of the original Boom, with a weight of 1.93 pounds.

Even though it’s bigger, it’s still easily transportable and is seems as durable as the original, if not more so thanks to a couple of design improvements.

For starters, it’s waterproof (IPX7 certified) instead of water-resistant and can be fully submersed in water for several minutes without getting damaged (we did dunk it).

It’s also worth noting that the rubber gasket that covers the USB and audio ports has been better integrated into the unit and is easy enough to get open (like with the original Boom, when you unscrew the gasket’s fastener, you’ll see you have a threaded tripod mount).

The speaker has some other technical upgrades. UE has equipped the speaker with

longer-range Bluetooth, and depending on the device you pair with it, you can stray up to 100 feet away from the speaker and still stream audio to it. I did get a few dropouts, but overall playback was pretty smooth.

The Megaboom employs Bluetooth Smart, which allows you to turn the speaker on and off remotely from the free UE app. That app also allows to pair two speakers together - or even pair the Megaboom with the original Boom - and it includes equalization features for tweaking the sound along with an alarm function.

Better waterproofing and extended battery life.

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Sci-fi adventures on the big screen Movie Nights at the Museum.

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ee your science fiction favourites on the big screen with Movie Nights at the Natural History Musuem. Prepare to be thrilled with heart-warming classics, dystopian adventures, terrifying alien encounters and a journey through the vastness of space. Take a seat in the glorious Hintze Hall under Hope the blue whale, grab a drink or snack at the bar and get cosy for some proper sci-fi action.

Programme highlight Alien (1979) 9 February at 22.00 After receiving a distress call, the crew of the spaceship Nostromo venture to a distant moon to investigate, only to be attacked by an alien creature. Escaping to their ship to return to Earth, the crew realises that they are not alone and must deal with the consequences.

For full programme go to: www.nhm.ac.uk

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Take a seat in Hintze Hall under Hope the blue whale, grab a drink or snack at the bar and settle in for some sci-fi action with Movie Nights at the Museum.

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