HOMEFRONT A Fort Hood Herald publication | October 28, 2015
Veteran mentors soldiers P8 | Treats for troops P10 | Tech job training P5
| Homefront
Wednesday, October 28, 2015
[ Inside this issue ] Letters from the Homefront: Care packages for deployed troops Page 4 In the Classroom: Soldiers complete Microsoft program
Page 5
Financial Fitness: Understanding IRAs
Page 6
Financial Fitness: Car maintenance tips
Page 7
On the Homefront: Veteran reaches out to soldiers via dance
Page 8
On the Homefront: Treats for Troops after Halloween
Page 10
What’s Happening: Upcoming area events
Page 12
At the Movies: Closer look at new generation of horror films
Page 13
Dining In: Building a better burger
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Vol. 8, Issue 10 | October 28, 2015 Homefront is a Fort Hood Herald publication. Contact Us Editor: Jacob Brooks | jbrooks@kdhnews.com | 254-501-7468 Reporter: JC Jones | jcjones@kdhnews.com | 254-501-7464 Photographer: Eric J. Shelton | 254-501-7460 On the cover: A mime from In His Presence Dance Ministry rehearse Oct. 5 for an upcoming dance ensemble. The dance ministry, created by Lynn Dykes, an Army veteran, is open to kids of all ages. The dance ensemble is Oct. 31 at the Killeen Arts and Activities Center. U.S. Army photo Find more news at forthoodherald.com.
Wednesday, October 28, 2015
Homefront |
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Wednesday, October 28, 2015
Care packages offer touch home for soldiers far away
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hen my soldier is overseas, I send prays of support his way, write him letters, send emails and Skype with him when he’s available. I also like to send him care packages, shipping items he may need, or just a touch of home to keep him connected while so far away. Whether deployed to the Middle East or temporarily stationed in South Korea, I’ve sent my husband his favorite Twizzlers, brown sugar cinnamon Pop Tarts, heavy duty hiking socks, and pictures drawn by his boys to hang on the walls in his overseas hooch. In the past I’ve packed cassette tapes with recordings of messages from home. As technology has changed, I’ve since sent him an mp3 player loaded with his favorite music. When deployed to the Sinai Peninsula in the early ‘90s, he recorded his unit on VHS tapes and sent them home. During his last deployment I sent him a lovely, very durable, able-to-fall-down-
Letters from the Homefront Karin Markert
an-Afghan-mountainside-and-still-keepworking camera to record photos and videos of his time in the region. How do I know what to send my soldier? Usually he sends me a note asking for specific supplies. I might tuck in a few extra goodies from home, as space permits in the USPS flat rate boxes. I’m not too creative when it comes to sending out boxes, though. I’ve been overwhelmed with just filling out the customs forms needed to
accompany each care package I’ve sent. Yikes! When my husband was deployed years ago, I let my boys pick out their favorite candies, then boxed up all of the extras they’d collected and shipped them for my husband to share with his soldiers. If I were more forward thinking, we could have packed the candy in Halloween printed sandwich bags for easier sharing. While searching for soldier support ideas on the Internet, I’ve come across entire Pinterest boards dedicated to creative care packages ideas. Family members have prepared themed boxes, lined with scrapbook paper and decorated with stamps and stickers. A holiday box sent for Thanksgiving delivery could be lined with cutout leaves and turkeys, and filled with a cornucopia of individually wrapped feasting supplies. We were so blessed with support dur-
ing our last deployment that the chaplain had to ask people to stop sending boxes of support to the unit. The unit simply ran out of storage space for the general use items that were sent. What a good “problem” for them to experience – too MUCH support! As our levels of deployed units decrease, groups which previously sent care packages to deployed units can continue supporting soldiers and their families at home by working with local military support organizations. Church and school groups may be able to support programs such as the USO, Armed Services YMCA, Operation Homefront, and Fort Hood Santa’s Workshop. Whether our soldiers are away or at home, we can prepare care packages and other support that show our appreciation for them and our mission. Karin Markert is an Army spouse and Herald correspondent who lives at Fort Hood.
Wednesday, October 28, 2015
[ In the classroom ]
Homefront |
CTC-Microsoft graduate 19 military members from software academy Special to the Herald
Members of the eighth cohort of the Central Texas College-Microsoft Software and Systems Academy program at Fort Hood received certificates of completion last Friday during an achievement ceremony at the CTC Fort Hood Campus. Nineteen transitioning soldiers and former military members received certification as software development and testing specialists. Guest speakers for the ceremony were Fort Hood Garrison Command Sgt. Maj. Michael Cosper and Pamela Watson, a business program manager for Microsoft. This marked the eighth Microsoft cohort program to be completed since the program’s inception two years ago. The program was designed to teach soldiers the fundamental aspects of information technology and software testing and development. The full-time, 16-week information technology job skills training program was open to active-duty members who have received their separation date. Upon completion of the course, participants earned 16 college credit hours and a certificate of completion. Completing the eighth cohort class were Sgt. Kenyetta Barnes, Spc. David Chon, Army veteran Jacob Dyches, Sgt. Douglas Harenchar, Spc. Timothy Humphries, Spc. Garrett Jessen, Sgt. James Ledbetter, Spc. Richard Lein, Sgt. Christopher Leonard, Staff Sgt. Raul Lopezbermudez, Sgt. Hugo Lua Lua, Sgt. 1st Class Gilbert Morales, Spc. Kanat Nasyrkulov, Spc. Jazmin Pointer, Spc. Ronald Prasad, Sgt. Yongsang
Courtesy of CTC
Fort Hood soldiers Spc. Timothy Humphries, foreground, and Spc. Zachary Turnbulll go over last-minute details of their final class project before presenting it to Microsoft representatives following the graduation ceremony certifying them as software development and testing specialists.
Rhee, Sgt. Macarthur Smith, Spc. Zachary Turnbull and Spc. Joseph Votta. “Having completed the program, these students now have the skill set to land a job with Microsoft or one of its competitors in the IT industry,” said Tina Ady, dean of CTC Fort Hood and Continental Campuses. “And during the several weeks, many of these graduates will participate in scheduled job interviews with Microsoft executives at the com-
pany headquarters in Redmond, Wash.” The Microsoft program was just one of the recent programs designed to assist soldiers find employment after the military. CTC recently launched a truck driving program with Stevens Transport and welding and noncredit pipefitting certification offerings through Ingalls Shipbuilding through the Veterans Opportunity to Work Act. “These new programs are the first
of what will be several more offerings from CTC to support the Army’s Career Skills Program and offer employment opportunities for transitioning soldiers, spouses and family members immediately following training,” Ady said. “The new training programs are free to qualifying transitioning soldiers, who will not have to use their G.I. Bill, tuition assistance or other benefits to pay for the program.”
[ Financial Fitness ]
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Wednesday, October 28, 2015
Investment outlook: Understanding how an IRA can work for you By JJ Montanaro Courtesy of USAA
What is an IRA? Before I answer this question, I’ll share another one that I’m asked frequently. “What are your IRAs paying?” When someone asks me this question, I bite my tongue and think about candy bar wrappers, envelopes and garages. I’m not kidding. I’ve found these analogies to be a helpful way to keep from uttering a snarky “nothing” in response to the inquiry. Why nothing? Because contrary to what some people think, an IRA itself is not an investment. It’s really just a special type of account established by the government to encourage folks to save for retirement. It’s an account Uncle Sam makes more enticing by offering special tax treatment to those willing to commit for the long haul. And since it’s an account and not an investment, an IRA really doesn’t pay anything. An IRA is a container — a
Contrary to what some people think, an IRA itself is not an investment. It’s really just a special type of account established by the government to encourage folks to save for retirement. candy bar wrapper, envelope or garage, if you will. The investment stuff inside of an IRA is what provides the interest or return. Want growth potential from your IRA? Purchase market-based investments like stock mutual funds or exchange traded funds. Want safety and security? Choose something like a CD. You get to make the call. The specific IRA you select will govern the tax treatment of the account, not the returns. Let’s look at two common IRA types.
Traditional IRAs
Traditional IRAs have been around since the 1980s. They provide deferral of taxes on the investment income inside the account and in certain circumstances can lower your taxes when
you contribute. Unfortunately, though, not everyone can deduct their contribution to an IRA. Here’s a link to the IRS rules on the topic. The trade-offs? First, you generally can’t use traditional IRA money before age 59½ without incurring penalties. And second, you’ll eventually have to pay taxes when you pull the money out.
Roth IRAs
Roth IRAs haven’t been around quite as long as their traditional sibling, but they also offer some significant tax advantages. As with a traditional IRA, Roth IRAs allow you to defer taxes on the interest, dividends and capital gains generated by the investments you choose. Again, there is no tax bill for
what happens inside the account from one year to the next. There are, however, some major differences. First, with a Roth IRA, you cannot deduct your contributions. They go into the account on an after-tax basis. There are also differences when you make withdrawals. Unlike a traditional IRA, Roth contributions can be withdrawn at any time without taxes or penalties — not so for earnings, though. And if you clear a couple of hurdles, you may never have to pay taxes on any growth you experience over the life of your account.
Make sure you’re eligible
Finally, as I mentioned earlier, there are some eligibility restrictions for both traditional and Roth IRAs and some deductibility restrictions with traditional IRAs, so be sure you’re eligible before you contribute to either. Check out IRS Publication 590-A for the information you’ll need on these topics or check with a qualified tax professional.
Wednesday, October 28, 2015
[ Financial Fitness ]
Homefront |
How do I keep up with my vehicle’s maintenance? Courtesy of USAA
Keeping up with the maintenance for your car is one of the most basic ways to extend its life. But it’s not always easy to know how often to schedule periodic upkeep such as tune-ups, oil changes and tire rotations. Fortunately, manufacturers provide maintenance schedules in their manuals, says Melani Scamardo, USAA’s director of auto advice. “You need to be aware of the owner’s manual, but also you need to be aware of things such as your environment,” she said. “Extreme hot or cold temperatures, your car’s age and condition, and the ways you drive — city versus interstate — can affect how your car operates and may need to be considered. “Listen to your car and react to what it tells you. Also, some dealer’s or manufacturer’s warranties require regular maintenance at recognized vendors.” She recommends keeping the follow-
ing in mind when maintaining your vehicle: • Don’t put off scheduled maintenance. Keep all service items up to date. • Check your tires regularly and replace them when they show signs of
wear or damage. • Never ignore the “check engine” light. The issue may be nothing serious, but find out early rather than waiting until something major fails. • Follow your recommended oil-
change schedule. Old, contaminated oil can damage your engine. • Pull over if your vehicle begins to overheat. An overheated engine can damage parts, including the entire engine. • Keep your fluids at recommended levels. • Heat can cause windshield wipers to become brittle, and both rain and snow can lead to wear and damage. Keep your wipers in good condition so they work when you need them. • Replace air filters and fuel filters regularly. They will allow the car to operate more efficiently. Steer clear of shops unqualified to work on your model of vehicle and parts not recommended by your manufacturer. Also avoid doing complex repairs yourself without the proper training and tools. Your car is a huge investment. Proper maintenance can keep it running both longer and more reliably.
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[ on the homefront ]
Wednesday, October 28, 2015
Veteran uses gifts to teach, mentor soldiers By Sgt. Whitney Woods 4th Public Affairs Detachment
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Photos by Sgt. Whitney Woods | U.S. Army
Lynn Dykes, an Army veteran, stands next to her dance banner on Oct. 5 at In His Presence dance ministry studio. Dykes started the dance ministry in 2005 to give back to the community, inspire the youth and give glory to God.
ILLEEN — She entered the military in 1989, lost her daughter in 2004 and opened her first business in 2005. Lynn Dykes has overcome many obstacles in life, yet still manages to give back to the Fort Hood and Killeen community through her dance ministry. “We minister to others by glorifying God through dance,” Dykes said. Her daughter Alicia was the main inspiration for the dance ministry. She loved to perform praise dances at different functions and would always encourage her mother to open up her own dance studio. In 2004, Alicia passed away due to natural causes. “I was crushed,” Dykes said. “After taking a year off to mourn, I decided it was time to open up In His Presence dance ministry.” Fulfilling not only her daughter’s dream, it represented a higher calling. “It was the first Christian-based dance ministry in the Killeen area,” she said. Her dance teams are open to all ages, and have performed all over the United States as opening acts for numerous gospel artists such as Yolanda Adams, Kurt Carr, Vashawn Mitchell and James Fortune. Dykes shares her talent with people from all walks of life, but truly has a special place in her heart for military families. “She has truly been a blessing to my family,” said Tamiko Watts, an assistance performance improvement officer at Carl R. Darnall Army Medical Center at Fort Hood. “Her ministry is more than just dance. She instills confidence and teaches kids how to deal with conflict in a Christian manner.” Watts, a military spouse, enrolled her daughter in Dykes’ dance ministry in 2008. Her daughter is still enrolled. “When you go to different military installations you look for people who can relate to the military culture and experience, yet still represent Christ, and that is what you will get here,” said Watts. In His Presence dance ministry
Wednesday, October 28, 2015
[ on the homefront ]
Homefront |
Students from In His Presence Dance Ministry take a break from rehearsals to pose for a picture on Oct. 5. The dance ministry, started by Lynn Dykes, an Army veteran, is open to kids of all ages.
includes both males and females, private and group training. They focus on techniques and choreography as well as the purpose of praise and worship. Staff Sgt. Michelle Lagana, a veteran praise dancer and an automated logistical specialist for Fort Hood’s 62nd Quartermaster Company, actively participates in Dykes’ ministry. “Being in the military, all the stress that comes with whatever job you have, it feels good to be able to decompress through dance,” Lagana said. “The fact that Dykesis prior service and understands the life of a soldier really helps when you need that extra prayer or advice.” Dykes incorporates the Army teachings of discipline as well as resilience in each of her students. “When we first opened we had 17 students, now we have about 60,” Dykes said. Having a heart for military families who overcome challenges on a daily basis, Dykes continues to instill her Army lessons with her students. She counsels and mentors soldiers and their dependents by continuing to use the Army values as her foundation. “We need to stay focused on not just ourselves, but others as well,” Dykes said. “Through the ministry of music we are able to do that.” In His Presence Dance Ministry, 2904 E. Stan Schlueter Loop in Killeen, can be reached at 254-680-8891.
Dance students from In His Presence Dance Ministry practice a dance routine on Oct. 5 in preparation for their upcoming ensemble. The dance ensemble is Oct. 31 at the Killeen Arts and Activities Center.
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[ on the homefront ]
Wednesday, October 28, 2015
Operation Troop Treats promotes dental health, giving back by jc jones Homefront Magazine
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ocal Kool Smiles Dental offices are asking children to trade in this year’s Halloween candy in order to send a sweet treat to soldiers deployed overseas, as part of the fourth annual Operation Troop Treats program. From Oct. 30 through Nov. 4, kids are invited to bring 25 unopened pieces of candy to a local Kool Smiles office in exchange for a toy. Killeen has two locations, one at 1100 Lowes Blvd. and the other at 2200 S. W.S. Young Drive. Collected candy will be placed into care packages with other items and shipped to troops serving across the globe through the organization Operation Gratitude. Kool Smiles area dental director Dr. Kunal Karan said having children involved with the program promotes a “sense of giving back, sharing, at a very young age, and sharing it with the people who do so much for us.” With close proximity to Fort Hood, Karan said many of the Kool Smiles patients in Killeen come from military families. “That’s one part of our community that we are very proud and happy to be able to serve. Anything we can do to show our appreciation, we are always excited to do that,” he said. In addition to giving back, Operation Troop Treat also brings “awareness of what impact sugary snacks, candy, specifically, can have on our patients’ teeth and health overall,” Karan said. “Around his time of the year, with Halloween coming up, this is kind of a time where sugar is in everything children are eating. We want to make patients and parents aware that that can have a negative impact on their oral health,” he added. Along with the donated candy, Kool Smiles will also donate dental kits to be placed in the care packages for soldiers. “Oral hygiene is our primary focus, so we don’t just want to send them candy. We include some toothbrushes as well, just a reminder they have to take care of themselves as well, as they are serving such a great cause,” Karan said.
Since Operation Troop Treats began in 2012, the 125 Kool Smiles offices across the country helped collect more than five tons of candy, and shipped 600 care packages. Last year, more than two tons of candy were donated through the program. Office manager at the Kool Smiles office on Lowes Boulevard, Erica Granville, said the goal is to raise even more
this year. “We’re trying to see if we can beat that,” she said. In her experience with Operation Troop Treats in the past, Granville said patients have responded with an abundance of generosity and excitement, something staff looks forward to again this year. “The little ones who came in with
their candy, they were super excited. A couple of them didn’t even want the toys, they were just willing to donate,” she said. Two hundred care packages will be sent to troops this year through the program, and Kool Smiles will cover shipping costs. jcjones@kdhnews.com | 254-501-7464
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[ What’s happening ]
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Local Music Dirty Harry’s presents live music on Wednesdays at 9 p.m. For ages 21 and older, no cover. Dirty Harry’s is at 206 W. Veterans Memorial Blvd., Harker Heights (next to Kin Pin Tattoos). Call 254-680-6557. Catch live jazz every Saturday from 9 to 11 p.m. at the Inn on the Creek in Salado. Call 254-947-5554 or go to www.inncreek.com. Stillhouse Wine Room has live music 8 p.m. to midnight every Friday and Saturday. This week, Chicago jazz saxophonist Rashad Maybell returns, performing many jazz and pop favorites. Tuesday is Salsa Night with dancing and free lessons from 7 to 10:30 p.m. Free appetizers served. On Wednesday the DJ spins a variety of favorites, jazz, pop, rock and oldies, from 7 to 10:30 p.m. Thursday Night Trivia is from 7:30 to 10:30 p.m. Categories range from movies, music, geography, sports, company slogans and more. Every 10 questions someone wins a bottle of wine. Stillhouse Wine Room is throwing a Halloween party Oct. 31 with live music from 8 p.m. to midnight. Stillhouse Wine Room is at 403 E. Stan Schlueter Loop, Killeen. For more information, go to StillhouseWineRoom.com. The Dead Fish Grill at 2207 Lake Road in Belton presents live music many evenings.
Call 254-939-5771 or go to www.deadfishgrill.com.
Dancing In the Mood Ballroom, 13 S. Main St., Temple, offers dance classes throughout the week. Call 254-773-7088, email itmood@ vvm.com or go to inthemoodballroom.com.
Bars, Clubs Chopstick, 2600 Trimmier Road, Suite 200, Killeen has karaoke night 8 p.m. to 11 p.m. every Thursday. Whiskey Business Bar & Grill presents karaoke on Friday nights and live music on Saturday nights. NO COVER for either night. Whiskey Business is at 704 B. East Veterans Memorial Blvd., Killeen. (Next to Action Motors). Call 254-519-3764 or go to www.facebook.com/7WhiskeyBusiness7. Longhorn Saloon, 2503 S. General Bruce Dr., Temple presents live music many Friday and Saturday nights. No cover charge. For more information, call 254-771-1364. Catch live music and other events at The Gin, 219 S. East St. in Belton. Go to www.thegin.net or text GINEVENTS to 96362.
Farmers Markets The Pioneer Farmers Market will be open in front of Tractor Supply Company on Central Texas Expressway in Killeen from 9 a.m. to 2 p.m. Saturday, weather permitting. Call Virginia at 254-423-5277. The Copperas Cove Farmers Market, 1506 Veterans Ave., VFW parking lot, Copperas Cove, is open from 3 to 6 p.m. Wednesdays and 10 a.m. to 2 p.m. Saturdays. The Water Street Farmers Market in Belton is open from 8 a.m. to 1 p.m. Saturday downtown on Water Street in front of The Gin. Local vendors will have a variety of vegetables, foods and crafts. The Harker Heights Farmers Market is open from 8 a.m. to noon Saturdays at Seton Medical Center Harker Heights, 850 W. Central Texas Expressway. The Killeen Green Ave. Farmers Market is open from 11 a.m. to 3 p.m. Fridays in conjunction with Food Truck Fridays at Green Avenue Park, 717 N. Second St. Call Leslie Hinkle at 254-501-7847.
Family Fun Temple’s Railroad and Heritage Museum’s temporary exhibit, “Kings of the River:
Wednesday, October 28, 2015
Steamboat Transportation in the American South” is on display through Oct. 31. The museum, at 315 W. Avenue B, in downtown Temple, is open from 10 a.m. to 4 p.m. Tuesday through Saturday. Go to www.rrhm.org or call 254-298-5172.
Fundraisers Gallivanting with Ghouls, a grown-up’s night in costume is from 8 p.m. to 1 a.m. Oct. 31 at Tyku Wine Bar and Lounge, 220 E. Ave. D, Killeen. Tickets: $35 per person in advance; $40 per person at the door. Includes first chilling drink and a sampling of chef’s ghoulish treats plus dancing all night long. Costume contest for first, second and third prizes in three categories: scary, funny and classy. For tickets, contact Minerva at 817705-5644, Geri at 254-423-6673 or Tyku at 254-554-8452. Proceeds will go to the 2016 Legacy Gala LULAC Herencia Council 4297.
Planetarium Several films are now showing at the Mayborn Science Theater at Central Texas College. For show descriptions, full schedule and ticket prices, go to www.starsatnight.org or call 254-526-1800.
[ at the movies ]
Wednesday, October 28, 2015
Homefront | 13
New breed of filmmakers revitalizing horror genre By Colin Covert Star Tribune (Minneapolis)
“Horror films don’t create fear,” said the late Wes Craven. “They release it.” Craven should know. The maestro created three milestones of 1970s, ‘80s and ‘90s terror — “The Last House on the Left,” “A Nightmare on Elm Street” and “Scream.” In each new decade Craven found contemporary voices to release age-old anxieties, from visceral gore as horrific as the nightly news from Vietnam, to larks that offered bloody fun. While moviegoers put a nail in the genre’s coffin a few years ago as a marketplace glut of torture-themed thrillers wore out their welcome, reports of horror’s death were greatly exaggerated. A fresh breed of filmmakers is revitalizing the genre with original, creative, idiosyncratic movies that grab and eat you. “We’re slowly getting over the ridiculous torture porn of the 2000s,” said Jesse Bishop, programming director of the Film Society of Minneapolis St. Paul, which hosts the long-running “Dark Out” horror showcase. “The great new horror films make you laugh as often, or more, than you actually jump. It’s no longer just the ‘boo,’ but a well-placed ‘boo’ that is important.” The best recent films lift fear to impressive heights. Blumhouse Productions is an exemplar of the new horror, with such low-budget chillers as the “Paranormal Activity,” “Insidious” and “Sinister” franchises.
“Horror always goes in phases. It comes and goes like the tide,” said Ryan Turek, director of development for Blumhouse. “Usually the most recognized periods for horror are the periods when they say something about their decade. “Now we’re living in a rather stormy climate politically and economically, and that paves the way for some great horror stories.” The studio’s “Unfriended,” about a haunted computer chat room, and “The Gift,” about a high school relationship that returns cruelly years later, are both about bullying. “We look for films that make a statement,” Turek said. “‘The Purge’ is a Rod Serling-esque commentary on gun control. What puts a creative renaissance on the map is when they have something to say.” Since Nosferatu silently levitated from his coffin, bad dreams have been as irresistible a marketing gimmick as weepies that reduce viewers to tears. Why would we pay to watch nightmare images? Stephen King, in his nonfiction history of modern horror “Danse Macabre,” explained that the creative use of fear “makes you, for a little time, a child again,” revisiting a time when fantasy operated as “a marvelous third eye.” Cinema reconnects us to the grotesqueries of the Brothers Grimm, and Aesop’s fables.
Bankable business
Filmed terror has launched careers from Bela Lugosi and Boris Karloff to Ridley Scott and Kathryn Bigelow.
And now, fright has never been so bankable. As film technology rises in capability while falling in cost, it has created a boom time for a new generation of indie creators to bring individualistic works to viewers, whether on a widescreen at home or in the movie house. Online streaming promotes unbridled fandom while fueling homemade horror movies. We have never traveled to the heart of darkness in so many directions. It’s a development that film lovers of every stripe might applaud. Blumhouse has even parlayed its success into prestige-film territory, producing last year’s Oscar-winning psychological drama “Whiplash.” Despite the promising economics of horror cinema — a genre that doesn’t require large advertising budgets or expensive stars to sell lots of tickets — attempts by the major movie studios have produced lukewarm results. Myriad horror film reboots have been launched, an endless stream of derivative “Poltergeist,” “Carrie,” “Hostel,” “The Thing” and “Evil Dead” reshoots. Most of those remakes are creatively misguided, failing to recognize what made the original films so terrifying in the first place. They are less shivery than disappointing. Rather than following Hollywood’s cannibalistic impulse to feed on its own entrails, the young Turks attacking horror’s barricades are armed with original aesthetics and fresh ideas. Jennifer Kent’s fraught debut “The Babadook” twisted a classic old-dark-
house premise into a shocker whose true gold mine was a woman’s ambivalence about being a mother. It reached deep emotional levels of shame, stress and grief that no jump scare from a cat in a closet can provide. In “It Follows,” David Robert Mitchell freaks out viewers without stock horror confrontations. His well-executed film twists the sexual anxieties of adolescence into a metaphor for the inevitable, unstoppable, ever-present fear of death itself. He created terrifying visuals simply out of the image of a distant somebody walking slowly toward the camera. In the impeccable futurist thriller “Ex Machina,” Alex Garland turned a frail romance with a humanoid artificial intelligence into a tense battle between alien, inhuman technology and narcissistic, selfish men.
Money backs boom
Finance is a key to this creative boom, said Travis Stevens, a prolific producer of horror and action features. “The economics of horror are a lot easier over the last six or seven years for young filmmakers to get their shot,” Stevens said. “If you make a movie cheap enough, there is enough audience out there to give investors a chance of getting their money back.” That advantage allows Stevens to fund little gems like Ted Geoghegan’s “We Are Still Here,” which subtly tiptoes from an homage to old-school phantasms into a hellacious dark-humor horror parody.
[ dining in ]
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Wednesday, October 28, 2015
How to build a better burger: Patty and bun key ground beef with salt, pepper and bay leaves and refrigerating it for 24 quietly transforming hours before removing the bay leaves and forming the beef into patties. Some chefs add in fat content. At Wise Acre Eatery in Minneapolis, chef Beth Fisher lays slab bacon in the skillet while she’s cooking patties. Schoenefeld fries his burgers in butter. And at Bar Lurcat in Minneapolis, chef Adam King adds butter, and lots of it, into the ground beef. It’s melted in a pan and used to sweat onions and fresh thyme. From there, King folds in eggs, salt and pepper and, yes, more butter, adding the mixture into ground beef and forming it into patties. It’s a method that initiated with original chef Isaac Becker and one that Becker continues at his own 112 Eatery in Minneapolis. Thomas Boemer, chef at Revival in Minneapolis, is a firm believer in burgers composed of two thin-ish patties vs. a single thick one. The reason: mathematics. Each patty has two sizzling sides that come to life on that hot flattop, and four sides of flavorful char are better than two, right? Absolutely.
By Rick Nelson Star Tribune (Minneapolis)
For the past two-plus years, I’ve devoted most Fridays to showcasing a different burger on a blog called, not surprisingly, Burger Friday (find it at startribune.com/tabletalk). After tackling more than 85 burgers of all stripes — from four-star dining rooms to food trucks, and every possible restaurant iteration in between — I’ve picked up a few chef-driven pointers for preparing burgers at home. What I’ve learned is that in the end, it all comes down to two components: the patty and the bun. Mess either one up, and it’s back to the starting gate. First, the patty. Chefs frequently create their own ground beef blend, often incorporating the delicious scraps of premium cuts. Since most home kitchens are not equipped with meat grinders, consumers rely upon ready-made ground beef formulas from supermarkets and butchers. Here’s a tip: Select the lowest percentage lean ground beef available. The lower the number, the higher the fat content, and fat is the secret to a juicy, flavorful burger. Go no higher than 85 percent lean. If 75 percent is available, grab it. Another one: Forget about the Weber, or Big Green Egg, or whatever grill sits in the backyard. A burger’s best friend, according to more chefs than I can count, is a cast iron skillet, for all kinds of reasons, not the least of which is that a skillet allows patties to baste in their own juices. Seasoning is strictly a matter of personal taste. At her Butcher Salt food truck, owner Jean Hutar doesn’t grind her own tailor-made blend of cuts. “We use an ordinary ground beef, and we make it extraordinary,” she said, by sprinkling sea salt (infused with rosemary, sage, thyme and marjoram) into the ground beef before it’s formed into patties. Joe Rolle, chef at Il Foro in Minneapolis, relies upon a superfine sea salt that he mixes, 50/50, with toasted and finely ground black Tellicherry peppercorns. The burger’s patties start as 5-ounce meatballs, and they’re seasoned just after they’re smashed into patties on
More burger tips
Dress it right: For the “secret sauce” on his famous burger, Vincent Françoual at Vincent in Minneapolis blends mayonnaise, ketchup, Tabasco and chopped cornichons. Char it up: To encourage the formulation of a tantalizingly browned crust, Solveig Tofte of Sun Street Breads in Minneapolis swipes mustard across the uncooked patty just before it hits the stove. Go American: During my burger survey, I’ve encountered all kinds of cheeses, including Gruyère, Brie and 4-year-old cheddar. Still, the current vogue for good old American cannot be overstated. “It’s the No. 1 choice for a burger,” said Schoenefeld. “It’s the meltiness of it, and the nostalgia. And it’s American.” Start at the bottom: Keep the lower half of the bun from growing soggy by placing pickles, lettuce or other vegetables in between the bun and the juicy patty. Watch the calendar: Tomatoes and burgers? Of course, but only when tomatoes are at their peak. For the other 10 months of the year, forget it.
the stove. “We’re taught to season both sides of proteins,” he said. “But the patties are only seasoned on one side, because that fine sea salt penetrates the beef so well.” Speaking of smashing, that’s the technique used by Andrew Ikeda at Lake & Irving in Minneapolis. “It’s counterintuitive, I know,” he said. “At the CIA [Culinary Institute of America], we were taught that if
you ever take the back of a spatula to a patty, the patty will lose moisture. But on a hard flattop, it doesn’t.” Back to seasoning. At HauteDish in Minneapolis, chef Landon Schoenefeld follows the same sprinkle-on-top practice, using a blend of sea salt, black pepper, dried rosemary, powdered onion and garlic. Fernando Silvo of Harriet Brasserie in Minneapolis thinks ahead, mixing
THE ALL-IMPORTANT BUN
Here’s a fairly universal sentiment: No burger bun should go untoasted. Or unbuttered, for that matter. That’s the belief of Carrie McCabe-Johnston of Nightingale in Minneapolis. “If you’re having a burger, then let’s go all the way and really have a burger,” she said with a laugh. It’s easy: Just give the (buttered) bun a short toast in that hot skillet. My favorite supermarket bun hails from Whole Foods Market, a soft, supereggy brioche bun from Euro Classic, an East Coast frozen-foods specialty company. They run about $6 for six buns. A close second are the store’s own challah buns; they’re sturdy, yeasty and slightly sweet, and average $5 for a six-pack. Or, bake them yourself. It’s easier than it sounds, particularly if you follow the recipes from my colleague Kim Ode and her monthly Baking Central series: crackle-topped Dutch Crunch Buns (find it at strib.mn/1oSPGYF); Pretzel Buns (strib.mn/1cTdVNx) and a classic formula (strib.mn/1KFQckf).
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Wednesday, October 28, 2015