'Side by Side': Is World Big Enough for Digital and Film?

“IT’S exciting because it’s a reinvention of a new medium,” director Martin Scorsese says. ”If the photo chemical process has worked its way through our culture, we’re on to another level.

This is the reply of the Oscar-winning director of “Hugo” and other notable films to a question by Keanu Reeves about film and digital in “Side by Side.” The film opens today in New York City after screening in Los Angeles and Boston and will be rolling out in select cities across the country over the next couple of months.

Directed and written by Chris Kenneally, “Side by Side” in tracking the evolution of cinema asks whether digital should replace film for making movies or whether they can they co-exist. Host and producer KR puts these questions to a who’s who of directors. Responses are heartfelt, thoughtful, blunt and redolent of nostalgia. (See trailer above).

“You can’t shoot 3D on film,” James Cameron (“Avatar”) says emphatically. “So, film has been dead in my heart for 10 years.

Counters another, “I hate 3D. I put on those glasses and I get sick to my stomach. The whole 3D phenomenon, it’s a marketing scheme isn’t it?

“Side by Side” addresses a hot-button issue that is revolutionizing industries in real time. Can both formats exist – side by side – in a climate where audiences have become accustomed to unprecedented picture clarity?

More important, however, is that digital has democratized moviemaking. Just about anyone with access to digital equipment can make a film – even on a phone. But what of the adverse effects on the economy if movies are only made digitally? Is that the sound of jobs drying up?

The debate almost parrots what is happening in print journalism. The advent of digital will continue to challenge the status quo and traditions of any number of industries; consider what’s happening in music.

CK will do Q&As after the New York screenings of “Side by Side” at both Quad Cinema (http://www.quadcinema.com/) and the Elinor Bunin Munroe Film Center. (http://www.bit.ly/Owi0dK)

One hopes that both digital and film can co-exist – even if it is a fragile one like with newspapers/periodicals and online, for it would seem that the consequences of wholly abandoning film for digital would be enormous. Yet there are those who – if not exactly calling for the death of film – have walked away from it into the warm embrace of digital.

“I really felt I should call film on the phone and say I met someone,” says Steven Soderbergh (“The Hunger Games”).

"Side by Side" is available on VOD all over the United States and on VOD in Canada exclusively through Rogers Anyplace TV (http://www.rogersondemand.com/).Visit http://www.sidebysidethemovie.com/ to learn more about "Side by Side."

Good Serves at 13th BNP Paribas Taste of Tennis

Aerial view of the green carpet during the 13th Annual BNP Paribas Taste of Tennis at the W New York Hotel. Photo by Donald Bowers/Getty Images.

Head’s up: In late August, the U.S. Open owns New York City. To that end, VEVLYN'S PEN pays homage to the last grand slam of the year with a Chow TALK column dedicated to tennis–related eating/drinking goings-on.

IT’S always a crush at the W New York Hotel when the stars of the tennis court and the stars of the culinary universe partner to serve up good eats for a good cause.

And so it was on the green carpet and at “The Centre Course” during the 13th Annual BNP Paribas Taste of Tennis. Among those seen and heard from the world of tennis: Victoria Azarenka, James Blake, Mike & Bob Bryan, Brad Gilbert, Tommy Haas, Sam Stosur, and appearing very briefly, Golden Girl Serena Williams!

Holding it down from the world of food: Jehangir Mehta, Marc Murphy, Brian Ray, Gail Simmons and Jonathan Waxman (See photos below).

Proceeds from the 13th Annual BNP Paribas Taste of Tennis benefit the New York Junior Tennis & Learning. (http://www.nyjtl.org/)

Brad & Serena

While gold medal winner Serena Williams, right, was striking a pose on the green carpet, Shaman of the game Brad Gilbert was busy handing out plates of Chef Brian Ray's (Buddakan) fresh and delicious Tuna Tartar Spring Rolls w/Crispy Shallots and Ponzu. Chef gave Yours Truly to know that he bought the tuna that very morning. Meanwhile, BG whose wife throws down organic, gourmet and "very eclectic" fare, looks like he could use a beer. What's his potion? "Bud Ice – that’s my favorite." And he also has a thing for Stella!!!!!!!!!!!!!!!!! Photos by Yours Truly and Andrew H. Walker/Getty Images.

Main Lobster & Ricotta Cavatelli

Ricotta Cavatelli w/Marsala Braised Mushroom Ragu from Chef Craig Wallen (Spasso), left, and Maine Lobster w/Jersey Corn from Chef Chris Leahy (Lexington Brass). Photos by Yours Truly.

Gail & the Bryan Brothers

Gail Simmons and the gold medal winners, Bryan Brothers – Bob and Mike – are so happy from the cocktail they had earlier that it is not clear that they fired up the stove. Photo by Donald Bowers/Getty Images.

Sam & Chef Kerry

Defending U.S. Open champion Sam Stosur and Chef Kerry Heffernan ("Top Chef Masters") made some magic w/Heirloom Tomatoes and Buratta w/Majoram. According to Sam, her job was handing out plates while Chef held forth on the anatomy of good cooking. It all boils down to simplicity and fresh ingredients. That works for SS whose favorite food is Japanese. “I love the cooked yakitori. I love the noodles or sukiyaki," she said thoughtfully. "Pretty much anything they make from that country, I’m willing to try it. But what's her favorite cheat food? French fries! "It’s the worst thing you could ever eat and I try not to do it too much." Note that SS said, "try not to." Photos by Donald Bowers/Getty Images and Yours Truly.

Chefs Marc Anthony & Marco

Chef Marc Anthony Bynum (M Bynum Creations) plates his Pressed Chicken Terrine and Pickled Vegetables, while Chef Marco Porceddu (Asellina) stirs his Roasted Fig w/Goat Cheese, Prosciutto and Fresh Herbs. Photos by Yours Truly.

Where Azarenka Mixes, 'Champions Drink Responsibly'

Victoria Azarenka and Pamela Wiznitzer mix a winning mocktail at "Champions Drink Resonsibly." Photos by Clive Brunskill/Getty Images.

SHE can mix it up off the court, too.

World women’s No. 1 player Victoria Azarenka proved it when she stepped behind the bar at Above Allen Bar on Manhattan’s Lower East Side for “Mix With Victoria.” VA set about recreating mocktails from five of New York’s most popular bartenders. Afterwarad, she picked the one she liked best. The winner:  “The Champions Mix” conceived by Pamela Wiznitzer (L’oubil) and created for Rafa Nadal.

The judging and contest are part of the Bacardi Limited "Champions Drink Responsibly” campaign> It advocates responsible drinking, hence mocktails instead of cocktails. VA pinch hit in this role for the ailing Rafa Nadal. )The Belarusian was not the only tennis player working the bar last week. The Bryan Brothers spent some time learning Heineken’s “The Serve”; see http://www.ow.ly/dapBp )

Victoria Azarenka, with the New York skyline in the distance, is an ambassador for drinking responsibly.

“I had a fun evening, learning how to make some delicious mocktails from the best in the business here in New York” VA said of her experience. “The ‘Rafa Berry Smash,' the original signature mocktail, is a hard act to follow, but I am really pleased with 'The Champions Mix'. I want everyone to enjoy their nights out and try some mocktails as a delicious alternative to soft drinks or water.”

The Champions Mix
1.5 oz fresh apple juice
0.5 oz honey water
0.75 oz lemon juice
Non-alcoholic ginger beer
A slice of apple and a sprig of mint for garnish

Combine the apple juice, honey water and lemon juice together then shake well in a cocktail shaker.
Strain over fresh ice in a tall glass and top with non-alcoholic ginger beer.
Give it a quick stir and garnish with an apple slice and sprig of mint.

Visit http://www.championsdrinkresponsibly.com/ to learn more about Champions Drink Responsibly.

Sugarpova for Maria Sharapova's Sweet Tooth (and Yours)

SUGARPOVA is aptly named. After all, its creator is very sweet.

The new candy line from Maria Sharapova was revealed to the world last week at a splashy party at Henri Bendel. Naturally (which can’t be said of the candies), MS was at the center of it all. (See video above in which MS talks about the genesis of the line; video of the Bendel launch is below).

The Olympic silver medalist is a confessed candyholic, so why should she not brand her own candy, the latest of her successful off-court endeavors? It was 18 months in gestation.

The 12 different types of gummies, sour gummies, gumballs and soft chews come in various shapes and bear catchy names, along with pithy messages. All reflect some element of the Russian’s personality.

Sassy Sour and Flirty are right up Maria Sharapova's alley. Photos from Sugarpova.

Flirty (“Lips like sugar”) is shaped like lips, while Splashy (“Dive right in”) is shaped like sea creatures. Sassy Sour (“Sweet smile, fresh attitude”) is shaped like various fruits; Sporty (“The taste of victory”) is shaped like tennis balls, and Chic (“Some style for your smile”) like pumps and handbags.

Reflecting the fact that their maker is the world’s highest paid female athlete in endorsements, some of the candies are already (at this writing) sold out online. Buyers will have to wait for new supplies of Flirty, Sporty and Chic.

Each Sugarpova candy costs $5.99 each, 4 for $19.99 or 12 for $49.99. At the moment they are only available at Henri Bendel and IT'SUGAR stores the United States. However, they can be purchased online from anywhere in the world and will begin to appear in stores around the world next year.

Speaking of buyers, beware! This is candy, with no good health benefits. The first two ingredients in each flavor are corn syrup and sugar. Clearly, MS does not know better – at least one hopes. The fact that a portion of sales from Sugarpova goes to the Maria Sharapova Foundation (http://www.bit.ly/NEsR4a) only partially offsets this bitter reality. Note that MS did not win a career slam on a steady diet of this sort of thing.

Enjoy Sugarpova in extreme moderation only.

Visit http://www.sugarpova.com/ to learn more about Sugarpova.

Byron Hurt Dishes About His 'Soul Food Junkies' Journey

Director Byron Hurt on the set of "Soul Food Junkies." Photos from "Soul Food Junkies" Facebook page.

BYRON Hurt’s latest documentary, “Soul Food Junkies,” has been a labor of love. Though it grew out of a tragedy – the death of his father at 63 from pancreatic, it is bearing the director bushels of fruit.

“Soul Food Junkies,” which asks in part whether soul food is killing blacks, had its world premiere at the American Black Film Festival (ABFF) where it won the best documentary prize. The film has also been added to the roster of PBS’ upcoming season of “Independent Lens.” Last Sunday, a special screening of the film was arranged for select backers and supporters at the Performing Arts Center at Baruch College. (See VEVLYN'S PEN review at http://www.ow.ly/cVaQV and trailer below).

On Thursday, “Soul Food Junkies” has its long-awaited New York premiere when ImageNation Cinema Foundation (http://www.bit.ly/nICoq) hosts a screening, panel discussion and performance at Lincoln Center’s Walter Reade Theater.

Yours Truly, who has known BH since he was in pampers – just kidding, but a longtime – managed to track him down long enough to pepper him with a few questions about the continuing evolution of  “Soul Food Junkies” (“SFJ”).

YT: Congratulations on the success of “Soul Food Junkies” so far. What are some of the feedback/reactions you are getting about the film?
BH: So far the response has been overwhelmingly positive and affirming of the film's timeliness and relevance. Audiences have been sharing their personal stories about family members, friends, and loved ones who are dealing with health-related problems. Many audience members talk openly about how the film resonates with them personally. It has yet to fail to stimulate important, powerful community discussions.

YT: How has your diet changed from the time you began filming “SFJ” to now? Does that go for your family, too?
BH: My diet has changed pretty dramatically since I was a child, teenager and young adult. I would have to say, looking back, that I ate horribly. I even worked at McDonald's as a teenager! Over the past 10-15 years, however, my diet has evolved and I've been very health conscious. After working on this film, I've become even more aware about health and nutrition and what I put, or don't put, into my body. Since the time that the film began, I have transitioned to a mostly vegetable-based diet, with daily exercise.

YT: What kind of healthy eating evangelism are you doing in your circle of friends, family and colleagues or are you letting “SFJ”speak for you?
BH: I let “Soul Food Junkies” speak for itself at this point. I think, because of this film, people expect me to be some kind of food police whenever we're out to dinner, but I'm not. Simply because, I don't think that works. My film is my contribution to the "food revolution," if you will. I will let the educators and health and wellness community use my film to their benefit, as a teaching tool. But I have no plans to challenge every person in my presence to change their diet.

YT: Other than the remarks you make toward the end of “SFJ,” what do you mainly want viewers to take away?
BH: I want viewers to be more aware of what they put into their bodies, why, and the impact it may have on the quality of life, long term. I also want them to pay closer attention to the food they have access to, or don't have access to, in their communities.

Two soul food classics: Barbecue and cabbage greens, left, and fried chicken, below.

YT: Briefly discuss your exercise regimen.
BH: I work out at least 30 minutes per day, every day. I do some form of cardio and weight training during my workouts. I don't overtrain. I give my body rest when it needs it. But at the very least I go for a light walk for 30 minutes every day. I also take those small steps you read about in health and fitness magazines that make a big difference. I take the stairs instead of the elevator. I park far away from the supermarket to increase my steps walking to the market, I walk NYC blocks instead of taking the subway (depending on the distance and time permitting). When I can't make it to the gym, I use fitness DVDs or choose an "On Demand" workout to get my exercise in.

YT: Describe the reception of “SFJ” at the ABFF after the screening? What about after the win for best documentary?
BH: It was outstanding! The audience really loved and appreciated the film. Made a brotha feel good!

YT: During the ABFF awards ceremony when best documentary category contestants were being announced, recall what was going through your mind.
BH: What went through my mind was, ‘I want to win! Please, God, let me win!’ I also thought about my father, to whom this film is dedicated. The day of the awards ceremony, it was the fifth anniversary of his passing.

YT: What were you thinking when your name and the name of your film were announced as the winner?
BH: My first reaction was, "Yes!" And also, "Thank you!" for being selected as the winner. I was also extremely self-conscious and preoccupied with my casual attire because I did not have time to go back to my hotel room and get dressed up after the final screening of my film. So I attended the ceremony in shorts and a T-shirt. That was not my plan and I was very regretful that I did not make sure I had time to change. So I was thinking, "Oh my gosh, I played myself."

YT: What kind of perks does/has the win netted you and “SFJ?”
BH: I won the CNN Best Documentary Award so higher ups at CNN got a chance to see the film. They've been in touch with me about doing a piece about me and the film. There was a small cash prize, and I've been approached by other film festivals. I think the biggest perk is that the film has a certain credibility and profile that it didn't have previous to winning the award. People pay attention more when you say, "the film won the CNN Best Documentary Award."

YT: In what other film festivals are you submitting “SFJ?”
BH: “Soul Food Junkies” will be in the Urban World Film Festival. I plan on resubmitting to Sundance, in the off chance that they may select it, even though it's had its world premiere.

YT: Briefly discuss how “SFJ” was selected for Independent Lens. Do you know the exact date it will air on Independent Lens.
BH: My funder, ITVS (Independent Television Service), submitted “Soul Food Junkies” to both PBS strands, “Independent Lens” and “POV.” “Independent Lens” jumped on the opportunity to broadcast the film and sent me a contract to license the film. I wanted to work with them because they were great to work with for my previous film, ”Hip-Hop: Beyond Beats and Rhymes.” “Soul Food Junkies” will air Monday, Jan. 14, 2013 at 10 p.m. (EST) Check local listings.

YT: Where are you in the distribution process with “SFJ?”
BH: I have a couple of distribution deals that I am entertaining and will make a decision shortly.



YT: Briefly describe your next project to the extent that you are at liberty to disclose details about it.
BH: I am not at liberty to discuss it at this point, but I have my next film project narrowed down to three very exciting topics that I'd love to explore.

YT: Is there something that you would like to add?
BH: I'd like to add that I feel extremely blessed and grateful to have the opportunity to use my voice in a powerful and helpful way. I live a charmed life and am very thankful to be positioned in the culture as a documentarian and activist whom people trust, respect, and support.

Visit http://www.bit.ly/NAZYpD to purchase tickets to the New York premiere of “Soul Food Junkies"; visit http://www.facebook.com/SoulFoodJunkies to learn more about the film.

Looking Ahead at Time Before Doraemon, a Stray Cat

The scene on opening day of “100 Years Before the Birth of Doraemon.” Photos by Garrige Ho/Getty Images.

THE beloved Doraemon is getting the deluxe treatment in Hong Kong with a massive exhibit, “100 Years Before the Birth of Doraemon.”

On view at Harbour City’s Ocean Terminal Forecourt until 16 Sept., the exhibit is billed as the largest celebration in honor of the Japanese animated (anime) character. Three installations are set up at different parts of Harbour City. There, too, is "Concept Expo: Gadgets in the Future,” showcasing 30 original gadgets created by artists from around the world and the pop-up Doraemon-themed café, BO-LO’GNE.

BO-LO’GNE café is all about Doraemon.

“Doraemon,” wildly popular in Asia, particularly Japan where it originated, is a series that follows the exploits of a robotic cat of the same name that travels from the 22^nd century to help a 20^th-century schoolboy named Nobita Nob. Message-based, it focuses on such life lessons as honor, perseverance and courage. In English, “Doraemon” roughly translates into stray cat.

Produced in conjunction with “100 Years Before the Birth of Doraemon” are limited–edition postcards and Doraemon dolls. Proceeds from sales of the items are to be donated to Make-A-Wish Hong Kong.

Life-sized Doraemons are for purchase for a good cause.

The exhibit opened earlier this month with lots of pomp, including 100 original life-sized Doraemon figures equipped with a different secret gadget. In attendance at opening day of “100 Years Before the Birth of Doraemon” were more than 100 organizations, creative types and a representative from Japan’s Consulate-General office in Hong Kong.

Viist http://www.facebook.com/100Doraemon/ to get updates on “100 Years Before the Birth of Doraemon.”

An Extraordinary Wish in ‘Hari-Kiri: Death of a Samurai’

A samurai (Ebizo Ichikawa) goes to his feudal lord (Koji Yakusho) with a surprising request: He desires an honorable death by ritual suicide in the former’s courtyard.

Taken aback, the lord recounts the tale of another who made such a request and came to a bad end, owing to less than honorable motives.

The samurai won’t take a stern warning for an answer and pursues his quest by any means necessary, setting off the action in Takashi Miike’s “Hari-Kiri: Death of a Samurai.”

Shot in 3D, the Tribeca Film release is available on VOD and is playing in select theaters in the United States, including Four Star Cinema in San Francisco.

Of Hari-Kiri: Death of a Samurai, TM said in production notes, “What excites me about resurrecting this film from the past is being able to feel first-hand the existence of the universal human suffering which "Hari-Kiri: Death of a Samurai" depicts at its core as it transcends time, genres and countries.” In Japanese with English subtitles. (See trailer above).

Hari-Kiri: Death of a Samurai is not rated. Visit http://www.harakiri2012.com to learn more about the film.

'Red Hook Summer' Moving Beyond Borders of New York
SPIKE Lee's "Red Hook Summer" (http://www.ow.ly/cTvf4) is slowly rolling out across the country.

Set in Brooklyn, the film chronicles the multiple culture shocks experienced by a 13-year-old middle-class Atlanta boy who journeys to New York to spend the summer with the religious grandfather he is meeting for the first time. It opens today in Atlanta, Baltimore, Chicago, Los Angeles, Philadelphia and Washington, DC. (SL reflects on "Red Hook Summer" in video).

“Red Hook Summer” is rated R for brief violence, language and a disturbing situation. Visit http://www.redhooksummer.com/ to learn more about the film.

It's Summertime and the Sales Are Easy

Where has the month gone? According to the calendar, it is 23 Aug.

August, what an august month! It presides over many noteworthy events, one of the biggest of which is clothing and accessory sales. By the start of the month, just about every major department store, designer and discounter has plastered the joint with signs advertising markdowns on their merchandise.

For serious buyers, meaning bargain hunters, this is the best time of year to top up the spring/summer wardrobe for next year. Of course, things have been mercilessly pawed over, but amongst the rubble are always a few gems.

Below is info on and photos of wares from a few shops/boutiques on the path less trodden that also have hanging sales shingles.

MADISON LOS ANGELES


WHEN IS THE SALE: As long as stock lasts
WHERE TO SHOP THE SALE: In Los Angeles stores and online
WHAT IS THE DEAL (SALE): 50% off; take an additional 20% off sale price when three or more times are purchased.
TERMS: All sales are final.
WEB SITE: http://www.madisonlosangeles.com
PICTURED: Python pumps with 4.5" heel were $595.00, are now $178.50. Cotton-knit crochet dress was $298, is now $89.40.

DUNCAN QUINN


WHEN IS THE SALE: Continuing through 25 Aug.
WHERE TO SHOP THE SALE: At Los Angeles, Miami and New York boutiques as well as online
WHAT IS THE THE DEAL (SALE): Up to 70% off; deals on size 36 and 44 suits
TERMS: All sales are final. No returns, refunds or exchanges.
WEB SITE: http://www.duncanquinn.com/ (Shoppers may need to click on actual item to be taken to page that shows whether it is on sale).
PICTURED: Fleur de lys cotton shirt is $175. Brown pinstripe suit, made from 100 percent English wool is $1,625.00.

LOLAS LOLOS LOLITOS


WHEN IS THE SALE: 25 and 26 Aug., 10 a.m - 6p.m
WHERE TO SHOP THE SALE: At Coolture Showroom in New York
WHAT IS THE DEAL (SALE): More than 50% off
TERMS: All sales are final.
WEB SITE: http://www.coolture-newyork.com/, http://www.lolasloloslolitos.com/
PICTURED: The Camisa was $65, and is now $20. All espadrilles, including the navy pair, were $65 to $165, and are now $30.

BONOBOS


WHEN IS THE SALE:  As long as stock lasts
WHERE TO SHOP THE SALE:  In New York and Palo Alto stores as well as online
WHAT IS THE DEAL (SALE):  Up to around 70% off
TERMS:  Free and fast shipping. Insanely easy returns.
WEB SITE: http://www.bonobos.com/clothing-sale-for-men
PICTURED: Rivieras cotton mesh orange slip-On shoes were $70, are now $50. Cotton navy paisley print straight leg washed chinos were $98, are now $78.

BROOKLYN INDUSTRIES


WHEN IS THE SALE:  As long as stock lasts
WHERE TO SHOP THE SALE:  In New York, Chicago and Portland as well as online
WHAT IS THE DEAL (SALE):  20% off; ONLINE ONLY:  extra 25 percent off sale items with code:   SUMMEREND12
TERMS:   Items marked “Final Sale” at the time of purchase may not be returned or exchanged. This includes “Sale Items” purchased during additional % off sale promotions.
WEB SITE: http://www.brooklynindustries.com/sale/
PICTURED:  Baako chambray shorts were $78.00, are now $49.99. Heather henley open scoopneck shirt was 38.99, is now $9.99. Online shoppers can get an additional 25 percent off sale items.

Some Gold Medal Moments w/Bryan Bros. at 'The Serve'

OK, big bro (Mike Bryan on the left). It's your turn to serve; show 'em what you got, says Bob Bryan.

BOB, no. Too much air.
Mike, it’s spilling over the top. No! … TIMBER!!!!!
Tilt it a little more to the right, Bob. Put your thumb in it.
Mike, close but …
Yeah, steady she goes … slower, slower; that’s about the best you’re gonna do. Decent pour, Bob

It was not a gold medal performance when Bob and Mike Bryan aka the Bryan Brothers attempted to master The Serve. (See the ugly truth in some slightly blurry photos taken by Yours Truly).

The gold-medal winning, gold-medal wearing, fun-loving, doubles tennis-playing twins were roundly and soundly trounced in that pursuit by Heineken draught expert and master pourer Franck Evers in a pour-off. That was the result last night at Ph-D at the Dream Hotel in New York City’s Meatpacking District. The object of the exercise was for the brothers (and Star-Tenders) to outclass the master in The Art of The Serve, the perfect Heineken pour. You know what they say – you can’t beat a master at his own game.

Bob, that's your best serve, my man, says master pourer Franck Evers, slightly off camera.

The Serve is Heineken’s way of celebrating the start of the U.S. Open, which unofficially commences with the qualies (U.S. Open qualifying rounds). They started yesterday and, weather permitting, will wrap on Friday. Actual tournament play begins on Monday. The Serve is one of numerous events that the longtime U.S. Open sponsor has planned over the next two weeks or so. The Bryan Brothers are busy, too, off the court. In a couple day's time, they will serve as sous chefs for a good cause in the 2012 BNP Paribas Taste of Tennis.

Though the brothers lost The Serve, all was not lost. They mixed and mingled with the crowd, allowing a chosen few – including Yours Truly – to fondle and take photos with their gold medals.(Heavy!)

In closing, there is a recipe for The Art of The Serve, the perfect Heineken pour. The ingredients, in perfect order:
1 clean Heineken glass
Tilt
Pour
Create the head
Side slice the head to seal the flavor
Serve

'The Serve' in Pictures

He's a little nervous because he's never done this before, so let's make him feel right at home.

That's it, son. That's the spirit. You have a future with The Serve but not as bright as mine.

Whaddaya say? Should we give this one a chance to serve, too.

Check out my slice, Mike.

Mike, tilt the glass, not your head.

Gal pal Dawne Marie Grannum, Mike Bryan and Yours Truly holding the gold. Photo by Good Samaritan.

Daring to Unite Around a Vision on DreamDay 2012

Writing down a goal or making a Dream Declaration and pursuing it is a DreamDay 2012 mandate. Photos courtesy of DreamDay 2012 Web site.

BY DARALYN JAY

When yogi Claudine leads her class in Australia the downward dogs will make history. So will Versanette’s open mic in Chicago and the barbecue Shyvonne is hosting in Bermuda.

These are among numerous events that will be going on around the world on Saturday (25 Aug.) to mark DreamDay 2012. Simply put, it is an international day to celebrate the creation and activation of dreams.

“This is the first time in history that people will collectively carve out time to co-create future possibilities across live and digital channels,” says Ozioma Egwuonwu, founder of DreamDay 2012 and BurnBright Lifeworks, Inc. (http://www.bit.ly/SiyFH3)

“Every year, many countries around the world honor their ability to labor with labor holidays,” OE states in the DreamDay 2012 manifesto. “This year, we want to honor the dreamer, the visionary, the innovator and the simple truth that before one labors, one must dream.”

To that end, the dream activist, motivational strategist and inspirational speaker, has facilitated events as well as provided free tools and techniques on the DreamDay2012 Web site. (http://www.bit.ly/SjS6PC) One very user-friendly tool is the Dream Declaration. In this exercise, participants focus on a particular dream, desire or goal; write it down on a piece of paper or placard, and visualize ways to realize it.

Dream Dialogues are conversations between two people who work together to empower each other to activate their dreams. Another aide is OE’s Dream Strategy seminar on how to attain goals, which will end with an invitation to viewers to make a Dream Declaration. The seminar will be streamed live at 6 p.m. EDT on Saturday from Brooklyn, NY. (http://www.bit.ly/MITCIV)

Don't have time for dreams? The Pomodoro Technique could be just the thing. Created by entrepreneur, mentor and instructor Francesco Cirillo, TPT is a time management method that breaks down tasks in 25-minute intervals called pomodoros (Italian for tomato) with breaks in between.

Dream Declaration: To shine a light on the good within.

Citizens of the world are strongly encouraged to participate in DreamDay 2012, to host an event – for instance a yoga class, especially if they can’t get to Australia for Claudine's session. Or to attend a gathering/join an activity such as the lecture on Dreams as Reality in Nigeria and the SpreadLight card game at the community picnic in Toronto.

OE, who appears in the video above, plans to make DreamDay an annual event and envisions it eventually growing into a full week of activities.

Visit http://www.dayfordreamers.com to learn more about DreamDay 2012, including free online registration.

Referencing a Big Event on DETAILS Wall

AN attractive young woman is striking a pose; a disc jockey is spinning with serious intensity, and a crowd in the background is rockin' it out.

Passers going by 1 Prince St. (at Bowery) in New York City will have to be sight-impaired to miss the colorful attraction on the wall at The DETAILS Guild. It is actually an installation commemorating the association between watch maker, TW Steel, and singer-songwriter Kelly Rowland. It depicts KR and DJ Mitchell Niemeyer and some party people having a little fun. Space in the spotlight is also given to TW Steel, and the wrist watches that KR and MN are wearing are visible but not overtly so.

The watch that caused a fireworks display and inspired a piece of artwork. Photo courtesy of TW Steel.

KR and TW Steel are partners on the Kelly Rowland CEO Tech special edition watch. The company, whose avatar is "Big in Oversized Watches," threw a smashing launch party for the stylish timekeeper last month in the space at the top of the Standard Hotel. KR was turned out in a fire-engine red dress; MN was throwin' down some serious sounds, and a display of fireworks lit the sky outside the cavernous windows of the erstwhile Boom Boom Room.(http://www.bit.ly/PTsxnI)

Now the occasion lives on for a spell in the form of the installation titled "This Is My Time," for the KR single. It is the work of street artist Meres One and will be on view until early September. See the collage below that depicts its evolution from earlier stages through to completion.

The DETAILS Guild is a DETAILS magazine project designed to support, develop and promote the creative arts and their role on the Lower East Side.

Visit http://www.detailsinsider.com/the-guild/ to learn more about The DETAILS Guild and http://www.twsteel.com to learn more about TW Steel.

"This Is My Time" as it elapsed 
It's a good start.

A little color for the first musical note.

Gotta show my man, Mitch, some love.

Not quite feelin' it; something's missing.

An artist with the tools of his trade  and latest work.

It is finished!