The Neverending Story of Bavaria Film Studio and Falkor the Luckdragon
If you’re a child of the ‘80s then you’ve probably longed have a luckdragon like Falkor by your side; to ride through the skies of Fantasia and save the characters of the The NeverEnding Story. Well, there’s a place in Germany where you can finally meet Falkor, and it’s exactly as glorious as you’d imagine.
Mind-Expanding with Intrigue Theatre – An Illusionist and a Ghost-Talker
“The mind-expanding Intrigue Theatre”
Illusionist Sean-Paul and Ghost-Talker Juliana Fay perform magic, spiritualism, voodoo, hypnosis, and mentalism. But their shows are about much more than mystery and intrigue.
The duo designed their performances to challenge the perceptions of their audience. Their shows empower people to leave with an expanded view of what is possible in the world and in their own lives.
Inspired by performances from the golden age of magic, the Intrigue Theatre offers an experience like nothing else.
Finding the New and Old in the History of New Bern, North Carolina
In this interview with New Bern local Nelson Bell McDaniel we explore the connections this North Carolina town has with its namesake, Bern, in Switzerland; find out about the 300+ year old town’s culture and history; and trace a thread of diversity and acceptance all the way back to the eighteenth century.
Hannes Tiefenthaler Creates Table Place Setting Designs for World-Renowned Chefs
Austria based company Rochini is an architect for the table place setting. They design complete tabletop solutions for some of the finest chefs in the world, including Wolfgang Puck, Christian Bau, and Sven Wassmer.
Jennifer Janesko, Fine Art Painter and Jewelry Designer
Jennifer Janesko’s sensual pin-up art has featured in Maxim and Playboy, and she’s proud to say many of her collectors are women. Find out what drives Jennifer and how she became the artist she is today.
Michelin star restaurant Nobelhart und Schmutzig asks “what does Berlin taste like?”
Billy Wagner, owner of Michelin star restaurant Nobelhart und Schmutzig in Berlin, talks to Jeremy Mason McGraw about the concept behind his restaurant.
The ingredients at Nobelhart und Schmutzig are sourced almost exclusively in the Berlin region, a philosophy Wagner describes as “brutal lokal”. For Wagner and head chef Micha Schäfer, the reasons behind this philosophy are twofold. The first reason, is a recognition that the current global food model is unsustainable, and a desire to be part of the solution. The second reason, is that Schäfer and Wagner are seeking to answer the question, “What does Berlin taste like?”.
Living Color with Eureka Springs, Arkansas Artist Zeek Taylor
Celebrated Eureka Springs, Arkansas artist Zeek Taylor has a story like this. It takes places while Zeek was a student at the Memphis College of Arts, and visiting his small hometown on the Arkansas Delta. While Zeek was home alone one day, he decided to pierce his ear. He had seen other young men at art school with a pierced ear, but it was still a controversial choice at the time, especially in a small Southern town of only 650 residents.
Business of Fashion with Designer Charles Harbison
Business of Fashion
Charles Harbison and How to Become a Fashion Designer
Charles Harbison is a fast-emerging young name in the business of fashion. He launched his eponymous brand, HARBISON, in 2013. His modern, gender-neutral designs have already caught the eye of some very big names, including Michelle Obama and Queen Bey herself, Beyonce.
A few years ago, I was staying at the Hacienda AltaGracia in Costa Rica before it had officially opened. Different circumstances had brought Harbison to the same hotel. As two of the only guests, we quickly began to strike up a conversation.
Despite working in different worlds, we found that we have a lot in common. We bonded in particular over the experience of growing a brand as a creative professional.
Foraging Greatness With Two Michelin Star Chef Sven Wassmer
It’s just before 6am, and two Michelin star chef, Sven Wassmer, of 7132 Silver Restaurant, and his entire team have gathered to go foraging. The team knows they’re going to have to work long into the night, but the excitement of finding a ripe patch of blueberries or a perfect mushroom is worth waking up this early. Three times every week, the team hikes through the incredible Valley that surrounds 7132 Hotel in Vals, Switzerland, and collects berries, mushrooms, flowers, and even ants to serve at the restaurant.
Today, I’m tagging along to capture footage for a restaurant video I’m producing. As I follow the team, I notice the way that Sven’s excitement spreads to everyone here. Watching the passion that Sven and his entire team have for these foraged ingredients, it’s easy to see why 7132 Silver has two Michelin stars and 18 Gault & Millau points, without even tasting the food.