The publisher is adding videos of their creators entertaining themselves while sheltering in place.

The post SHUT IN THEATER: What are Dynamite creators in quarantine up to? appeared first on The Beat.

Get behind-the-scenes peeks from the production of The Mandalorian with personal photos from Jon Favreau, Dave Filoni, and many more.

In six days, the It Takes Our Village fund has raised nearly $790,000 for crew members put out of work after the coronavirus pandemic halted production.

The Netflix series "Self Made" depicts Madam C.J. Walker's rise as a hair care entrepreneur in Indianapolis.

What happens when memers meet the subject of their memes? In the case of the BA Test Kitchen meeting the brains behind @meme_appetit, pure gold. Harry Kersh and Will Martin started the accounts when they discovered their shared love of BA videos, and the Instagram and Twitter accounts have since taken off. 

Now with almost 400,000 followers on Instagram, the account has a lot of fans — including some members of the test kitchen. In this video, the BA cooks explain why they love (or dislike) some of the account's memes, whether it's accurate, and whether they even "get it." Watch them react to various memes and Kersh and Martin attempt to explain their reasoning behind them. Read more...

As online parties continue to rise, the question of how artistes and other musicians will get paid from these virtual sessions becomes even more pertinent. During an online forum held by the Jamaica Reggae Industry Association (JaRIA) yesterday...

In the light of recent regulations, many artists and cultural organisations have taken to the internet to continue with their events.

Olivia Colman and Helen Mirren have teamed up with the creators of Wallace & Gromit in a film called Turtle Journey to raise awareness about climate change and ocean pollution

Olivia Colman and Helen Mirren have teamed up with the creators of Wallace & Gromit in a film called Turtle Journey to raise awareness about climate change and ocean pollution

Reuters’ blogger Felix Salmon shares a surprising list of which companies over the last 90 years have generated the most wealth for shareholders, and which ones have destroyed it.

While Jackbox clearly owes a great deal of its current popularity to the shelter-in-place policies, they've also been honing their craft for years. It's worth looking at what makes them work.

Here's why turning to horror in in times of trouble or uncertainty is perfectly normal

Rumours of a rift between the actors began earlier this year, when the two unfollowed each other on Instagram

Pranav Mody, mixologist at Sassy Spoon, puts final touches on the Berry Berry Khatta

While creating the bar menu for Juhu's +91, head of operations Jatinkumar Jajal, was clear about one thing: The teetotallers shouldn't feel shortchanged. Having refrained from boozy binges whenever in the driver's seat, Jajal was familiar with the plight of non-drinkers, who often have little to woo them at bars. "I wanted to go beyond the regular fresh lime soda," he says. That the restaurant has been inspired by the highlights of regions across India, meant the drinks had to toe the line. Jalal spent three months travelling the length and breadth of the country as part of his research.

Puerto Rican Sunrise. Pics/Bipin Kokate

Today, +91's bar menu boasts of 40 options, of which 20 are mocktails including a Slushy Aam Imli Panna prepared from raw mangoes of Konkan and Banarasi Paan Colada made of paan, fresh cream and pineapple from Varanasi. "Most restaurants don't exceed four options," he says. As it turns out, Jajal isn't the only one applying his talent to non-alcoholic drinks.

The bartender at +91 garnishes the Slushy Aam Imli Panna. Pic/Sneha Kharabe

Jitin Merani, chief operating officer of Drinq Barmen and Academy, who has designed the menu for Irish House and Magazine Bar and Kitchen, feels bars are no longer all about alcohol. In fact, he recently designed an elaborate mocktail menu for Kill Cafe at Seven Bungalow with over 20 options. "A lot of traditionally teetotaller communities like Marwaris and Jains have started frequenting bars. Hence, restaurant owners are feeling the need to invest in their non-alcoholic section," he says. Merani feels it's the holistic experience that counts. "People want a good ambience, great food and a drink worth their salt, whether alcoholic or not," he says.

Pranav Mody, mixologist at Sassy Spoon, believes the trend has picked up in the last couple of years. "A lot of people who visit the restaurant don't prefer alcohol, either because they're teetotallers, are trying to go healthy," says Mody adding that the festivals season also witnesses a drop in demand for alcohol. The Sassy Spoon upped its mocktails menu during a revamp last year. "We felt mocktails offered a chance to experiment with fresh fruits and herbs that hold health properties," he says. In fact, one of their signature mocktails, the Berry Berry Khatta made of fresh mulberries muddled with oranges, grapes and kala khatta, inspired a cocktail. "We decided to spike it with some Absolut raspberry vodka, and the flavours blended beautifully."

The inherent ability of alcohol to lend flavour to a drink has made many bartenders focus more on cocktails. "Alcohol has its own elements that bind flavours together. Mocktails, on the other hand, are notoriously known for having high sugar content," says Mody. He gives us the example of a Virgin Mojito and Caprioska, which are almost impossible to prepare without sugar. "I do get several requests from patrons for sugar-free variants of these drinks, but if I don't end up adding sugar, it'll taste extremely sour," he says. That's where fresh fruits and sugar replacements like honey and stevia count.

While some restaurants may have upped their mocktail menus, it's still not up everybody's alley. Terttulia at Prabhadevi has refrained from having a mocktail section altogether. But as owner Imrun Sethi insists, his team entertains requests for mocktails. "Most of our cocktails can be made into mocktails. In fact, our bartenders are always customising drinks based on requests we receive. No mocktail has ever been a high seller even in the past and the current health wave doesn't help," he says. Sethi is of the opinion that many teetotalers have now moved from drinking mocktails to other beverages, and therefore they never see a very high demand for mocktails.

There are few more messages more timely than the opening line, “Dance your cares away, worry’s for another day” (or is it “worries?”). Today the familiar Fraggle Rock bass line returns, along with the titular felt underground dwellers, as the first of a new series of mini-episodes hits Apple TV+. Apple’s streaming service will post […]

While Jackbox clearly owes a great deal of its current popularity to the shelter-in-place policies, they've also been honing their craft for years. It's worth looking at what makes them work.

The South Korean company behind the hit video "Baby Shark" is hoping to expand its empire with films and merchandise while pursuing the next viral sensation. Its strategy aims to beat competitors in an increasingly crowded space for children’s attention. Image: Pinkfong

Dewey Library - PN1995.9.P7 D45 2020

At BizCon 2014, Tumblr CEO and co-founder David Karp sat down with WIRED senior writer Steven Levy to talk about why he doesn’t regret the Yahoo! sale, how his platform empowers creators, and the importance of enabling users.

Online Resource

Hexel, Vasco, 1980- author

Hayden Library - PR5397.F7 2017