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Best Fiction Feature Film: TULPAN von Sergey Dvortsevoy Best Debut: FOR A MOMENT, FREEDOM / EIN AUGENBLICK, FREIHEIT Arash T. Riahi Best Documentary: BLIND LOVES Juraj Lehotsky Audience Award: THE WORLD IS BIG AND SALVATION LURKS AROUND THE CORNER Stephan Komandarev Variety’s New Talent Award: MOSCOW, BELGIUM Christophe van Rompaey

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The Zurich Film Festival is the youngest Swiss Film Festival. It’s objective is to create a platform for international newcomers to work and to awake the public interest for film in its various forms.

Westwood Village, Los Angeles December 19, 2008 – January 15, 2009

Zurich Film Festival

Featuring winning films from the 4th Zurich Film Festival:


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NAME FOR A LOS ANGELES HERITAGE EMPHASIS ON LATE 1800’S TOO EARLY

BIDDY MASON 1850 INC. RED CAR BELLA UNION THE OIL WELL SLEEPY LAGOON POUNDCAKE HILL THE SOAP WORKS SCHOOLHOUSE NO. 1

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SECONDARY TYPEFACE

BODY COPY

BODY COPY

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ITC Cheltenham Std Light

PRINT : AVG SIZE 8-9 PT WEB : AVG SIZE 12-14 PT

ABCDEFGHIJKLMNOPQRSTUVWXYZ abcdefghijklmnopqrstuvwxyz 1234567890$%&()“”‘’

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A B C D E F G H I J K L M N O P Q R S T UV W XY Z abcdefghijklmnopqrstuvwxyz 1 2 3 4 5 6 7 8 9 0 $ % & ( ) “ ”‘ ’

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HEADLINE ITC Cheltenham Std Ultra

PRINT : AVG SIZE 18 PT WEB : AVG SIZE 18-20 PT

ABCDEFGHIJKLMNOPQRSTUVWXYZ abcdefghijklmnopqrstuvwxyz 1234567890$%&()“”‘’

A B C D E F G H I J K L M N O P Q R S T UVW XY Z abcdefghijklmnopqrstuvwxyz 1 2 3 4 5 6 7 8 9 0 $ % & ( ) “ ”‘ ’

SUBHEAD

PRINT : AVG SIZE 18 PT WEB : AVG SIZE 18-20 PT

SUBHEAD

TRADE GOTHIC LT STD BOLD

ITC Cheltenham Std Book

PRINT : AVG SIZE 9-10 PT WEB : AVG SIZE 14-16 PT

ABCDEFGHIJKLMNOPQRSTUVWXYZ abcdefghijklmnopqrstuvwxyz 1234567890$%&()“”‘’

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PRINT : AVG SIZE 9-10 PT WEB : AVG SIZE 14-16 PT

22

23

FROM THE OWNER

DAVID SALAZAR

OWNER

213-333-3333 ds@redcar.com wwwredcar.com 11111 STREET ST LOS ANGELES, CA 90000 213-999-9999

FRIENDS.

FOOD.

DRINKS.

SMOKE.

TIMES.

DAVID SALAZAR

OWNER

213-333-3333 ds@redcar.com wwwredcar.com 11111 STREET ST LOS ANGELES, CA 90000 213-999-9999

GOOD 6

BUSINESS APPLICATIONS

BAR APPLICATIONS

LETTERHEAD

MENU

Primary logo,3¼” height, placed in bottom right corner with a ½” margin on the bottom and right.

MENU ICONS

Secondary logo with category specific type in place of CAR.

11111 STREET ST LOS ANGELES, CA 90000

DAVID SALAZAR

OWNER

213-333-3333 ds@redcar.com wwwredcar.com 11111 STREET ST LOS ANGELES, CA 90000 213-999-9999

Primary logo, 2¼” height, placed in top left corner with a ¼” margin on top and the left.

NAPKINS

Primary logo. Color can be full, single or dual color, 2½” minimum height, placement depends on napkin size.

ENVELOPE front

Primary logo, 1½” height, placed in top left corner with a ¼” margin on top and the left. 11111 STREET ST LOS ANGELES, CA 90000

Secondary logo, ½” height, placed in center of flap.

DAVID SALAZAR

OWNER

213-333-3333 ds@redcar.com wwwredcar.com 11111 STREET ST LOS ANGELES, CA 90000 213-999-9999

ENVELOPE back

DIRECTIONAL SIGNAGE

Secondary logo with category specific type in place of CAR.

BUSINESS CARD front

Primary logo, 1½” height, and placed on right with a ¼” margin.

DAVID SALAZAR OWNER

213-333-3333 ds@redcar.com wwwredcar.com 11111 STREET ST LOS ANGELES, CA 90000 213-999-9999

BUSINESS CARD back

Primary logo, 3” height, placed in center and perpendicular to the front.

28

29

11111 STREET ST LOS ANGELES, CA 90000

PHOTOGRAPHY THE PEOPLE Images should:

11111 STREET ST LOS ANGELES, CA 90000

Include demographic.

11111 STREET ST LOS ANGELES, CA 90000

Contain dramatic lighting. Use tight shots and/or creative crops to convey desired mood. black and white or a light sepia photographs. Contain people enjoying themselves and look interesting. Be provocative.


INTRODUCTION RED CAR is an old time bar for modern day, mixing history and nostalgia with today’s progressive culture. We thrive on a community feel, where “everyone knows your name” and newcomers are always welcome. This focus on union and heritage is a simple tribute to our beloved City of Angels.

WE ARE RED CAR WE ARE LOS ANGELES 7

THE BAR Images should: Capture alcohol and elements of the bar. Contain dramatic lighting but not necessary. Use tight shots and/or creative crops to convey desired mood. Complement the brands primary palette and mood set in the “people” images. Be provocative.

THE ATMOSPHERE Images should: Capture Los Angeles’ and Red Car’s history. Images should appear in original form, no coloration. Depending on use, image can be cropped. Interesting and not the


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What‘s the urban image that comes into your head when you think of los angeles¸ california? The tall high-rises of century city? Palm-lined highways with curving interchanges streaming with cars? Low¸ sleek¸ flat-roofed modern houses? Car-washes and coffee shops with curvy shaped neon signs spikey pylons? Stucco-faced apartment houses surrounding swimming-pool courtyards? Even though it’s said that los angeles destroys its own history‚ the city still has an amazing collection of some of the finest examples of late victorian domestic architecture and you might be surprised to learn how deeply los angeles cherishes its late victorian past

LUXE


Modern architecture is art with similar characteristics¸ primarily the simplification of form and creation of ornament from the structure and theme of the building The first variants were conceived early in the 20th century Modern architecture was adopted by many influential architects and architectural educators¸ however very few Modern buildings were built in the first half of the century It gained popularity after the Second World War and became the dominant architectural style for institutional and corporate buildings for three decades

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FOOD 4 DUDES

CHAPTER 2 PERFECT MEATLOAF

PERFECT MASHED POTATOES

Making a perfect meatloaf is easier than falling off a log. Well, maybe not easier than that, but it’s incredibly easy. The first thing you do is go to the grocery store and buy a little envelope of meatloaf seasoning. There are lots of brands to pick from. It doesn’t really matter which one you choose, but Lawry’s is really good. Now you might think that the price is a little high for a little envelope of seasoning, but buy it anyway.

Now you are probably thinking that it would be nice to have something to go along with the meatloaf. The logical choice is mashed potatoes. Unfortunately, washing, peeling, and mashing sounds like an awful lot of work. Guess what? You don’t have to do it.

1 package meatloaf seasoning mix 2 pounds ground beef or ground turkey 1 cup water

Now if you are a real purist or you think this sounds like cheating, read the ingredients on the box. You know what’s in instant mashed potatoes? Mostly, potatoes. You’ll save a lot of time, and, trust me, no one will no the difference.

Follow the instructions on the label, which will essentially go something like this:

By a box of instant mashed potatoes. Follow the directions. Done.

Combine the seasonings with a cup of water. Mix it with the meat. Pack it into a loaf and stick it in a baking pan. Bake, uncovered, in 375-degree oven for about 60 to 70 minutes. Drain off any excess fat. Let it stand for around 10 minutes before slicing. Could that be any easier? It tastes great and you can get as creative as you want. If you add an egg, it helps bind the whole thing together. If it’s a little too meaty for you, throw in some uncooked oatmeal or bread crumbs. You can be as creative as you want by adding things like tomato sauce or salsa, chopped onions, or mushrooms. A meat loaf is a beautiful thing, man.

20

FOOD 4 DUDES

FOOD 4 DUDES

CHAPTER 4 WHAT’S COOKING

W

ords like puree, roux, and demiglace seem like meaningless gibberish to you, don’t they? And admit it, you’d prefer to live untroubled by the need to puree, poach, or blanch. Yet, wouldn’t you like to be able to save a few dollars and a few calories, and make meals that are thrilling and filling? Never fear! Help is here. Welcome to great cooking that’s low in calories, good for you, and easy! With good quality ingredients (some fresh and some prepackaged), some basic cooking utensils, and not a whole lot

effort, you can embark on some creative ways to make satisfying and great tasting meals With recipes serving as thorough cooking instruction, this book will teach you the basic principles of cookery. You don’t have to survive on potato chips any longer. Many top quality cooks will tell you that the best dishes are often simple ones created with fresh ingredients and a touch of creativity. Don’t even try to convince us to spend hours stuffing, browning, or caramelizing. Our favorite cooking method is to combine a few things, heat, and eat without a lot of fuss and muss.

SOUPS ON

I

n this chapter, we will offer a variety of ways to warm up the chilly winter nights with delicious hearty soups and nourishing savory stews. Soup making used to be a time consuming process when everything had to be made from scratch. You no longer have to create your own chicken or beef stock. There’s no need to soak peas or beans for hours prior to cooking. The grocery stores are full of palatable chicken, beef, and vegetable broths. Plus, lots of canned and frozen products are ready to dump into the pot. You can use some short cuts with short changing yourself when it comes to flavor.

COWBOY BUCK’S SPICY SOUP

MILLIE’S CHILI

Here’s a delicious and super simple way to create a surprisingly impressive soup with very little effort. It’s filling enough to make a meal on its own. Plus, it’s high in fiber, fairly low in calories, and cheap to make. Not bad, huh?

Everybody loves chili, and this is really super fast, and it’s so easy that a dog could cook it. Well, maybe not a dog, but without thumbs, dogs find it hard to stir. Otherwise, we are sure a clever cocker spaniel could whip this up.

1 1 2 1 1 1 1 1

big fat onion package taco seasoning mix cups of canned whole kernel corn (not drained) can (2 cups) chicken broth can (2 cups) black beans (not drained) can (2 cups) fat free refried beans can (2 cups) seasoned diced tomatoes can (2 cups) Rotel brand spicy diced tomatoes

Peel the onion, and chop it up. There, that wasn’t so hard was it? Now throw it in a pan with some vegetable cooking spray or a little margarine. Sauté it until it’s soft. Calm down, now. We know we just threw a scary word at you, but sauté just means to fry lightly in an open pan. Don’t you feel like a chef already? Don’t worry, baby. The hard part’s over. Get a big old pot and dump in those onions along with all that other stuff. If you find tomatoes too acidic, throw in a packet or two of sugar. The sugar trick works like a charm in spaghetti sauce too. Stir it up and simmer it (that means to cook it as just below the boiling point) for 30-40 minutes. You’re done! Talk about easy, and this is one really fine soup. It’s good and hearty and perfect for just sitting there by the campfire with your horse and your trusty hound dog (or some miserable evening at home in front of the television). On the other hand, it’s good enough for company too. Just serve it with some nice crusty bread and butter. If you want to get really fancy, top it off with a dollop of sour cream (and fat free sour cream works just fine if you are watching your weight).

Now, don’t freak out by the idea of veggie protein crumbles. They are just waiting for you in the freezer case. They are kind of weird, but they are already cooked which is a bonus. And once you throw them in the chili, you’ll think it’s ground beef. Trust us. They cut down on cooking time, cost less, and save calories. If you really are some kind of cave dweller whose just got to eat something that used to be walking around, go ahead and use ground beef. It takes a little more work, and don’t expect us to tell you how to cook it. We are happy with the veggie thingies. 2 1 2 2

sweet onions package of veggie protein crumbles cans (15 ½ ounce) San Antonio beans cans (14 ½ ounce) diced tomatoes with roasted garlic 2 tablespoons chili powder Here we go again. Chop up the onions and sauté them until they are reduced in volume by about half. Now if you made the Cowboy Buck’s Spicy Soup like we told you to, you know that sautéing just means frying lightly in an open pan. Use a little margarine, oil, or cooking spray. Now get that big old pot out again, and dump in the onions and all the other stuff. Simmer it for a few minutes. You’re done! Cooking is so easy. Put some in a bowl. A little sour cream on top couldn’t hurt. Chow down. Yum. Thank you, Millie.


FOOD 4 DUDES

COUNTRY CORN PUDDING

EASY SQUASH

Okay, you’re feeling a little more adventurous. Here’s an option for a really yummy side dish that’s a little more exotic but still really easy to make. It packs in quite a few calories, so don’t overdo it. If you’re starving, slice up some tomatoes to go along for the ride.

Here’s one last option for a really quick comfort food vegetable that couldn’t be simpler. Acornsquash is filling, nutritional and super simple.

By the way, if you do want some tomatoes, pay a little extra and get heirloom tomatoes. They are the lumpy looking weird ones that come in all sorts of colors. They cost more, but they are worth every penny. They ain’t pretty, but the taste is amazing.

1 acorn squash some butter Cut an acorn squash into 2 or 3 parts. Scrape out seeds and the stringy bits. Brush with butter. Bake at 400 degrees for thirty to forty minutes.

2 cups corn (Fresh is best but canned is fine.Just drain it.) 3 tablespoons flour 1 tablespoon sugar (more or less) 3/4 teaspoon salt 1/4 teaspoon pepper dash of cayenne pepper or hot sauce 2 eggs 1 1/2 cups milk 2 tablespoons butter Beat eggs well and then add all the other ingredients. Pour into a buttered casserole and bake at 350 degrees for 40 minutes. After it’s been baking for 20 minutes, stir it once from bottom.

CHAPTER 2

21

F o o d s

f o r

D u d e s / / C o o k

B o o k - 2 0 0 9


N o t h i n g

t o

W o r r y

A b o u t / S t o p

M o t i o n - 2 0 0 9


C H A N C E / / V i d e o

S h o r t - 2 0 1 0


L I E S / / / V i d e o

S h o r t - 2 0 1 0


E v e r y t h i n g

B a g e l / T y p e f a c e - 2 0 0 9


B u n k o

B l o c k s / T y p e f a c e - 2 0 0 9


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