Leisure
Zombies Take Over Public Television By JESSICA ABLAMSKY Zombie lovers have a new reason to watch public access television: it's the end of the world as we know it. Watch The Hunters defend themselves against growing hordes of the undead that have overtaken New York City. Overrun by the undead's mindless desire to consume human flesh, this post-zombiepocalyptic world will leave you at the edge of your seat and loving it. Queens Tribune disclaimer: this is going to get geeky. Directed by lifelong Queens resident Patrick Devaney, "Zombie Hunters: City of the Dead" has been on the air since late 2007, to the delight of a growing fan base. A lifelong horror devotee, like many zombie junkies, Devaney and his friends often
wondered what would happen if the undead took over the Big Apple. Realizing that nobody had ever done a zombie TV show, in 2006 the accountant/ bookkeeper gathered his film school graduate friends and started writing. The seven or eight month process saw 24 finished scripts, the first eight of which have already aired. No fast moving, fast talking zombies, à la "28 Days Later" and "Shaun of the Dead," for Devaney. Purists will appreciate his traditional, slow moving monster - complete with real blood. "We don't do [digital] CGI blood effects," he said. "If we shoot somebody, they're really gett ing real blood splashed out of them. Even if we have to rig somebody up for hours, we show the real thing. Horror fans really appreciate this."
Need one more reason to watch? "Most of the zombie hunters are teachers or are involved in education," he said. "Most of the zombies are law yers." A small army has made "Zombie Hunters" a reality, more than 200 people since the show's inception. "It does tend to be prett y expensive," he said. "I had an original investor who gave me enough to set up lighting and some of the other equipment. My wife and I set up a production company in 2008, and we've been paying for every thing else since." The feedback from fans and critics has made it wor th it. Advert ising online and at
horror conventions, he has sold nearly 1,000 DVDs. "We even have waiting lists to come on and be zombies now," he said. "Zombie Hunters: City of the Dead" airs on Queens Public Television at 11:30 p.m. on Time Warner Cable on t he four th Sunday and Monday of every month. Watch the first three episodes uncut at vimeo.com, look for clips on YouTube or find them on Facebook at facebook.com/ ZombieHuntersCityoftheDead. Reach Reporter Jessica Ablamsky at jablamsky@queenstribune.com or (718) 357-7400, Ext. 124.
Best Of Goldberg Cheer Tong's Dynasty Hits Store Shelves
REVIEW
By BARBARA ARNSTEIN wedding covers, Goldberg said. "I know the "When I'm drawing comics, I'm doing personalities of the characters so well; I know every job that's listed in movie credits ex- what they would say about something, and I cept the screenwriter's," said Stan Goldberg, know how they would react to something. a ver y ver sat ile ar t ist a nd a resident of So, for example, on the cover of issue No. Whitestone. "I'm the cinematographer, I'm 603, when Arch ie is proposing to Bet t y at the costumer, and I'm the director." Pop's Chocklit Shoppe, I show Pop cr ying "Archie: The Best of Stan Goldberg," a because he's so happy." new book from IDW Publishing, is a wonIn early December, he signed countless derfully joyous and colorful collection of sto- copies of this book for a crowd at the Book ries from several comic books featuring sin- Review bookstore in Huntington. You can cere Arch ie, sweet B e t t y a nd spoi led see him drawing Archie characters (as well Veronica, teenage Riverdale High students as his studio and the panoramic view from who are some of America's most popular it) in a video available for viewing through pop culture characters and who form the schoolism.com. "I draw pages, explaining three sides of a love triangle. why I'm doing what I'm doing," said "I enjoy what I do and I have fun with it," Goldberg. said Goldberg, and it shows in every panel, "A friend once asked me, 'What's the best as the three experience adventures with their job you could ever have?" said Goldberg. friends - food-loving Jughead and egotisti- "I've always been an ar t ist and I always cal Reggie - as well as parents, teachers and wanted to be one," he said. other residents of fictitious Riverdale. Goldberg has been one of the main Archie ar tists for 40 years, always bringing to the characters uniquely exaggerated expressiveness and always-at tract ive but ever-wholesome qualities. The included stories, published from the 1970s to the 1990s in "Archie," "Life with Archie" and other comic books published by Archie Publications, range from outer space to the nation's capitol, from ancient Rome to a lively disco. As a special bonus, there are pages and pages showcasing sketches of blonde Bet t y and br unet te Ver onica's fash ions, and reproductions of the original sketches for the covers of the recent best-selling series of comics, exploring dual possible futures in which redhaired Archie marries both girls. Stan Goldberg’s work for “Archie” comics is now collec ted Speaking about the in a “Best of” book.
www.queenstribune.com • Dec. 23-29, 2010 Tribune Page 25
also used in herbal medicine), in a thin broth that featured seaweed, bok choy, shrimp flakes and thin strips of egg. Our bowls of soup were placed without the usual offering of crunchy noodles, but I am willing to overlook it. By now, I put my faith in Mr. Tong's, and eagerly await our next selection. Perhaps the highlight of the night, the It looks like any-Chinese-restaurant, Peking duck w ith crepe, is served with USA. Long and nar row, with a mir rored hoisin sauce and scallion. The crispy duck wall and waist-high wood paneling, simple and sweet hoisin sauce are sheer pleasure white table settings and round-bellied Bud- when the thick stalk of scallion is reached. When you order this one, and you dha overlooking t he dining room, Mr. Tong's is a total sur prise. Only four years should, be sure to ask Mr. Tong about it. A recipe that was handed down by his faold, the eater y is doing something right. Comfor table and non-pretentious, it's ther, who probably got it from his father, not a first-date haven, but perfect for a finds thin strips of duck dipped in honey casual night of dining out with your steady water. A t wist on the tradit ional hang-outdate or friends and family. Not your usual side-to-dry method - a New York Cit y winter is nothing like China - the Chinese restaurant, the tradiof the restaurant sports tional Mandarin-Shanghai cookRESTAURANT basement rows of duck, dr ying w ith the ing has us hooked. aid of a fan. On a Tuesday at dinner time, Ever the gracious host, when the restaurant was mostly empty; a woman dining alone mentioned my guest and I are quickly seated her love of duck and asked if the at the table of our choice. A sedish could be ordered for one, lection of their best fare has been Mr. Tong prepared her a roll and pre-selected for our enjoyment, handed it right over, expecting saving us the trouble of perusnothing in return. ing the extensive menu. At this point, I am full and my First up is the wonton in spicy guest is in overstuffed. However, peanut sauce. The delicately folded wonton is served in a thin broth we put on brave faces and power through that lives up to its name. Different than the rest of the meal. It was only half over. Among the most popular dishes served, any thing I have tried before, I can only describe the dish by borrowing the words ginger lovers will salivate over the jumbo shrimp Peking st yle, while fruit lovers will of my guest: "I'd have it again." Next up is the noodle with meat sauce. appreciate the messy goodness of the The taste is reminiscent of lo mein, but jumbo shrimp in a creamy citrus sauce. The cube steak with peppercorn sauce the brown sauce is thicker and slightly sweeter, without the usual grease of lo is tender a nd slightly sweet, w ith a ver y strong taste of the pepper after which it is mein. Simply scrumptious, the sautéed hot named, but without the expected bite. Wupeppers with Chinese crepe are spoon- xi style spare ribs are fall-off-the-bone tenrolled, to the delight of this germaphobe. der, more savor y than the usual Chinese Wor th ordering for the taste as much as spare ribs and less sweet than they appear. My own personal dim sum favorite, I for the spoon-rolling spectacle, the minced pork, shrimp, minced bean curd, hot pep- squealed from happiness when the dr y pers and black bean smelled at first too sautéed string bean with meat was brought to the table. I will again rely on the words of strongly of fish. My nose was wrong. Instead, it was my ever-eloquent guest. "Generally speakspicy, with a strong taste of soy sauce and ing I hate string beans, but this is really good." Make sure to eat your string bean a decent bite. "I don't even know what I'm tasting, and meat in one yummy mouthful. Mmm. With prices that range from a couple of but I like it," said my guest. dollars for an appetizer, to $10 or $15 for I concur. The Shanghai-style wonton soup fea- an entrée, make Mr. Tong's your regular tures thin-skinned wontons filled with place. — Jessica Ablamsky pork and shepherd's purse (a weed that is MR. TONG'S 97-20 Queens Blvd., Rego Park (718) 897-8202 CUISINE: Chinese HOURS: Mon-Sun noon-11 p.m. PA RKING: Street RESERVATIONS: Accepted CREDIT CA RDS: Yes