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Professor Marston and the Wonder Women
How could Wonder Woman be such a box office success, yet few seem interested in the origins of this female icon?...
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Movie Blog Post: REBEL IN THE RYE | GOODBYE CHRISTOPHER ROBIN
By Le Anne Lindsay, Editor A biopic about the celebrated but reclusive author, J.D. Salinger, famous for his novel, “The Catcher in the Rye”. (died 2010 age 91) the movie is written and directed by Danny Strong who is the co-creator of the TV Show Empire (w/ Lee Daniels) and for other Gilmore Girl fans like myself, he plays Paris’s boyfriend Doyle. Rebel in the Rye stars Nicholas Hoult, who was a child actor in one of my all time favorite movies About a Boy with Hugh Grant. He’s also Beast in a number of the X-men movies, a cute zombie in Warm Bodies (see below) and I’m really looking…
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Foodie Post: Culinary Arts Program’s (C-CAP) Annual Philadelphia Benefit IGNITE!
The Careers Through Culinary Arts (C-CAP) 5th Annual Ignite Benefit was a big success, not only raising the funds needed for underprivileged students interested in careers in the culinary industry; but everyone had a foodie good time!
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Film Festival Coverage: 20th Annual FIRSTGLANCE FILM FESTIVAL
I was able to attend Opening Night and 2 blocks of screenings on Sunday. The below embeds are mini movie reviews & photos from opening night. Below that, video of FirstGlance's Awards Ceremony - Congrats to all the winning filmmakers!
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Foodie Post: FOGO de CHÃO New Fall Menu
Tinsel & Tine Announces New Fall Menu at: Brazilian Steakhouse FOGO de CHÃO By Le Anne Lindsay, Editor POST UPDATE: 6/6/18 Check out Tinsel & Tine’s SUMMER MENU Experience at Fogo de Chão! POST UPDATE: 10/9/17 I went for the dinner yesterday, check out my photos of the real thing posted to Facebook: Summer is wonderful, the days feel lazy and playful, even when you don’t have the summer off, but fall has its appeal as well, the crispness in the air, wearing my favorite leather jacket and eating heartier meals. In autumn, I like to have root vegetables and more iron enriched, red meat, which is why I’m so…
