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LOOKING FOR SOMETHING
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Contact
looking4online@gmail.com 954-803-5868
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a public space. It is the property of Looking for something, Looking 4 LLC., wich reserves the right to refuse or remove any free ad without previous or further notice to the advertiser. We track the origin of the ads, and those responsible for frauds may be prosecuted. Looking for something ads, Looking 4 LLC is not responsible for the contents of the ads, which are full responsibility of the advertisers.
And it does no good to point a finger of blame at us, the Americans, the pioneers of the fast food formula that is bringing in the masses from Des Plaines, the birthplace of MacDonald’s,
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All materials published in Looking for Something is copyrighted: Copyright 2015 Looking 4 LLC All rights reserved. Looking for Something its not responsible for the opinions expressed by it’s contributing writers, neither for the content of the advertised material on it or the free classified ads.
In an odd way the current situation is reminiscent of the old dispute in Paris between the traiteurs and the restaurateurs. For those who feel that the barbarian is at the gates and all the great culinary traditions are about to vanish, it is time to get to work and come up with a way to satisfy everyone’s appetites, cultural as well physical, in a way that people can afford. The restaurant has always been the kingdom of the imagination. Without imagination it cannot survive. ∞
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Looking for something is a publication of Looking 4 LLC. 416 SE. Naranja Ave Port St Lucie Fl 34983
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Paul Bouquet (772) 607-9606 pablobouquet@aol.com
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to Paris, Moscow, and Peking, the home of the largest fast food restaurant in the world. If the formula has been successful, it is because it meets certain needs. Owners of more traditional restaurants may have failed to heed their clientele.
aute cuisine is thus alive and well, and it is not difficult to understand why. Its success is comparable to that of high fashion, the plastic arts, music, and literature. By contrast, what is happening to less renowned restaurants is worrisome. Everywhere the food business is turning toward the typical, the anodyne, and the insipid.
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Editor Pablo Bouquet Managing Editor Patrick Ardiles Web Director Sonia Pereira Graphic Design Leandro Hoffmann | Hoffmannestudio.com Gonzalo Restrepo Illustrator David Hernando Arriscado Photographer Klaus Min Distribution Bobby ‘Don’ Tacon Spiritual leader Progo
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Editorial
Food preparation as an art
LOOKING FOR SOMETHING
Publisher Pablo Bouquet Associate Publisher Vini Bouquet Administrative Director Sonia Pereira
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Staff
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or for pleasure, was perfected along with the national genius of each nation and became more delicate as the nations became more polite…Among the civilized nations, progress in cooking followed in all the other arts… The Italians civilized all of Europe, and without
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a doubt it was they who taught us how to eat. From that initial crescendo to the last savored bite, every authentic Italian dish is built upon the most basic yet most flavorful ingredients. Olive oil is the cornerstone of most Italian cooking (to braise, fry, and drizzle), then come the vegetables. Garlic and onion
are the familiar go-to’s, but intense green vegetables are often stars on the plate. Balsamic vinegar always claims a prime spot in an Italian kitchen, and you would be hard-pressed to find a cook without a wedge of Grana Padano or ParmigianoReggiano within arm’s reach. ∞
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Cooking, like any other art invented for need
LOOKING FOR SOMETHING
“
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n 1739 two Jesuits, Guillame-Hyacinthe Bougeant and Pierre Brumoy, wrote a preface to Dons de Comus, in which they discussed the concept of good taste in a culinary context. This caused them no difficulty, since they believed that cooking was one of the fine arts:
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“Buongiorno Florida, come stai?”
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We
Love Pizza
“In the end, pizza is the perfect flavor delivery system and, when the dough is excellent and the toppings are of good quality, you can deliver a memorable flavor experience. I think that’s the key to pizza’s popularity -- a great combination of dough and topping in the perfect flavor delivery system.” Peter Reinhart.
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ddly enough, the market for pizza is today just as large as that for hamburger. Pizza is sold not just by fast food chains but by practically every company involved in the food distribution business. In France and other western European countries, pizza can be purchased in bakeries and groceries as well as from street vendors. It can be ordered for home delivery as well as in restaurants of every sort, from
the neighborhood bistro to the food stands as ski resorts. Pizza is now sold everywhere from Paris to Cuba and Berlin to Calcutta, yet no one worries that Italian imperialism a threat to national identity or nutritional well-being. One hearts no outcry against pizza from either orthodox gastronomes or profesional nutritionist (despite the high matured fat content of the thick layers of cheese found on American-style pizza). ∞
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Fine dining in a historic location
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L’Archeologia
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T
he Via Appia was one of the first roads ever built, connecting the ancient capital of the Roman Empire with the vital Mediterranean port of Brindisi. Today, the uneven cobbles and flagstones of the stretch of road closet to Rome are preserved as a historic park. Right alongside the Via Appia Antica you will find L’Archeologia, a highly rated restaurant run by Casavecchia family since it opened; nowadays, Marco Casavecchia is in charge. The eatery uses this enviable position to its advantage: ancient busts, monuments, and stone relics are dotted around the garden, and more classical reproductions abound inside among dark wooden beams, pillars, stone archways, and old fireplaces. L’Archeologia may not actually date back to ancient times, but it is very old in “restaurants years”. It opened in 1890 in a for-
mer staging post for changing horses, and today’s customers can dine in the shade of a wisteria that is said to be three hundred years old. Amid all this heritage, it is a pleasant surprise to find that the food is modern, fresh, and innovative. Look out for gnocchi with squid and tomato, beef carpaccio with layers of Parmesan, and diced grouper with fettuccine. Other dishes include cuttlefish soup with shellfish and strangozzi alla pecorara ( a distinctive handmade pasta served with garlic, peppers, ham, and pecorino). The long, hollow cavatelli pasta is said to have been invented by Marco’s grandmother. Some dishes are proudly ancient in origin: a selection of “antique hors d’oeuvres”, for example is based on a classic dish for eighteenth-century merchants who stopped off at the coaching post and includes traditional delicacies of wild boar sausage, deer salami, and Umbrain salami. ∞
Location:
Rome
Nature’s Healthy Gourmet, Inc. specializes in all vegetarian recipes. They produce and sell FRESH hummus, dips, spreads, salads, mashed potatoes, falafel, soups, spinach pies, and more. You can find their products in all Whole Foods locations and various other gourmet and health stores in the state of Florida. ∞
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Treasure Cost produce excellent Hummus
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1. The nutrients in hummus could help you with weight management. 2. Chickpeas can lower cholesterol. 3. Hummus comes in so many awesome flavors. 4. It’s so easy to make your own. 5. Chickpeas may help reduce your cancer risk. 6. Eating hummus is part of the “Mediterranean diet,” which is super good for you. 7. It’s a much better spread to use on bread (trust us). 8. Chickpeas are high in antioxidants. 9. And, finally, because we love Hummus…
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9 great reasons why it’s completely acceptable to eat hummus
LOOKING FOR SOMETHING
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ummus, the simple dip of chickpeas, olive oil, lemon juice and salt, has America under a spell. The New York Times reported that the hummus industry has grown from just a $5 million dollar business 15 years ago, to one that totaled $530 million at U.S. food retailers in 2012. As an appetizer and dip, hummus is scooped with flatbread, such as pita. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, sumac, ful, olives, pickles and pine nuts Many cuisine-related sources describe hummus as an ancient food, or connect it to famous Mediterranean diet. Indeed, its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten in the region for millennia.
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Why We Should All Be Eating More?
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Hummus
For more information of local Hummus visit
www.natureshealthygourmet.com
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Clapton ...who has had widely publicized past problems with drink and drugs, set up the Antiguabased Crossroads Center for the treatment of recovering substance abusers.
W
as born in the english county of Surrey in 1945. His early musical inspiration came from the blues, and, as he recalls, “ I started my career playing an acoustic guitar in a pub by myself “.
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Eric
He has used a variety of unusual pseudonyms for his guest appearance on record: Mr Crapdock, Eddie Clayton or King Cool.
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However, it was his electric work with The Yardbirds(which he joined in 1963) and then John Mayall’s Bluesbrakers that won him fervent admiration, and even worship: a piece oh London graffiti from the period proclaimed “ Clapton is god”. Cream, the seminal “ power trio” he formed in 1966 with bassist Jack Bruce and drummer Ginger Baker; split up after two years: Clapton then collaborated with Baker in the shortlived Blind Faith, before starting a musical association with American wife and husband Delaney & Bonnie Bramlett. Three members of this band we’re join to him in Derek and the Dominos, whose classic album Layla and Other Assorted Love Songs appeared in 1970.
T el
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Derek and the Dominos was Clapton’s last official group and, at the time of its breakup, ha was suffering from serious drug problems. An all start live concert, designed to relaunch his career and organized by The Who’s Pete Townshend, took place at London’s Rainbow Theater in January 1973. It also marked Clapton’s first appearance with “ Blackie”, the Fender Stratocaster that had supplanted Gibson les Paul and ES-335s as his favorite instrument. “ Blackie” would enjoy 12 years in the spotlight; in 1985, it was replaced as Clapton’s “ live workhorse” by the signature model custom shop Strats he’s used ever since. From his classics covers of songs by J.J. Cale (‘After Midnight’, ‘ Cocaine’) and Bob Marley (‘I shot the sheriff ‘) to his collaborations with George Harrison, B.B. King, Bobo Dyland, and other greats, and his multiple Grammywinning Unplugged album (1992), Clapton’s solo work has been so rich and varied that it’s almost impossible to summarize. In 2004, he told Guitar and Bass that he considered himself “ just...a musician who plays the blues,” and was keen to emphasize his continuing dedication to performing and recording. “ I’m not retiring yet. In a way, I’ve been retiring all my life...I mean, I quit The Yardbirds when I was 19, and I was pretty convinced it was the end then!...I guess one day I’ll retire, but I don’t know when.”
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o i e Ge
Eric Clapton rarely strays from Fender Stratocaster as his main stage electrics. As Lee Dickson, his longtime guitar tech, explains: “ we basically take four out on the road: a slide one, a main one, an identical spare and a ‘spare spare’ “. Dickson describes Clapton’s amp selection as “ ever changing”, though Fender Twins, Marshall’s, and Music Mans have all been favorites over the years. His acoustics include vintage Martins (he used a 1939 000-42 on the Unplugged album) as well as National and Dobro resonators. ∞
en o in e ocke wi o e m ici n w en o i ome ing oe n e o nece il go n w e e ec ei eel o ig n eeing ow long o c n kee He made his first solo appearance al London’s Royal Albert Hall in January eeling w e e e o 1987 and is the only person ever to have been allowed to smoke on stage there. i . Eric Clapton, 2005 He’s now given up. Clapton cannot read music
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How Did it Begin?
The
Easter Egg T
he Easter egg is the emblem of renewed life after death and of resurrection. To all appearances an egg is lifeless matter. And yet, out of it can come a new creature. Justa as chicken is entombed, as it were, in the egg and brought to life in due course, so out of the grave will raise the dead to a new existence. That is why, from earliest times and in many cultures, the egg assumed cosmic significance and became a symbol of fertility and immortality. The Greeks and Romans buried eggs, real or their replicas, in their tombs. In the northern hemisphere Easter coincided with spring, the season of the renewal of nature. Even as early as pagan times the egg symbolized the rebirth of nature at the time of solar new year. Christinity took this ancient sing of rejoicing at rebirth and applied it to the resurrection of Jesus. The tradition of painting Easter eggs in bright colors may have its origin in a legend that tells that Simon of Cyrene, who carried Christ’s cross, was an egg merchant. When he returned from Cavalry to his basket of produce, which he had left by the roadside, he found all the eggs miraculously colored and adorned.
Chocolate eggs John Cadbury made his first ‘French eating Chocolate’ in 1842 but it was not until 1875 that the first Cadbury Easter Eggs were made. This may have been because he was not sufficiently impressed with
continental eggs to wish to compete with them or because he was too busy with other aspects of his growing business. In fact, progress in the chocolate Easter egg market was very slow until a method was found of making the chocolate flow into the moulds. The modern chocolate Easter egg with its smoothness, shape and flavour owes its progression to the two greatest developments in the history of chocolate - the invention of a press for separating cocoa butter from the cocoa bean by the Dutch inventor Van Houten in 1828 and the introduction of a pure cocoa by Cadbury Brothers in 1866. The Cadbury process made large quantities of cocoa butter available and this was the secret of making moulded chocolate or indeed, any fine eating chocolate. ∞
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Food Facts & Fallacies Diets N
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Robert Atkins, inventor of the Atkins Diet, died after sustaining head injuries when he slipped on some ice after a snowstorm in New York. He was 72 years old.
LOOKING FOR SOMETHING
Did you Know
2016
o magical combination of foods, avoidance of foods, increase in the intake of certain foods, or special diet plans (no matter how bizarre) will make you lose weight. The only way you can lose weight is to eat fewer calories than you burn in your daily activities. If you burn 1,700 calories a day, you need to eat 1,700 calories to maintain your weight. If you want to lose, eat 250 less (give or take) a day and you have it. It doesn’t matter whether your daily calories come from chocolate, salad, fat, sugar or beans. The reason that fad diets work so well is that the people subscribing to them are initially motivated and ultimately eat fewer calories than they are burning. Diets like Atkins (in which you cut out carbohydrates) work in the same way. Cream and high-fat meats are so rich you can only eat so much, so you eat less. The best diet (which should be your diet for life) is to moderate the amount of food you eat. It doesn’t matter what you eat— just don’t eat too much. ∞
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Fallacy: Diet X, Y or Z is the best!
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Who:
The establishment exudes an image of cleanliness and organization. It is at the art of Saint Lucie West, right beside a famous hamburger place, which should really start to worry. Eating well, inexpensively and in a pleasing environment is the perfect formula for the success of any food venue. It seems that the people at Wakim’s know this well. ∞
www.looking4online.com EVENTS • EVENTS LOOKING FOR SOMETHING
chains are struggling with. This means that Gourmet Fast Food is synonymous with speedy service and, as offered by Wakim’s, a gourmet menu with quality and freshness. Several have already applied this principal to great success, and now pricing by weight makes this more attractive not only due to its varied menu but also due to the savings for the customer.
Wakim’s Gourmet Food
Where: 1707 NW St. Lucie West Blvd. S. 154 PSL Fl 34986. Tel: (772) 249-0556 When: Every day from 11.00 am - 10.00 pm
2016
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f someone believes that quality and good pricing don’t mix, at Wakim’s you will find gourmet and low price are on the daily agenda. For $6.99 per pound we get a complete and delicious buffet. You can combine several salads and create them to suit your taste as well as finding interesting warm foods on the Hot bar. All of this is priced by weight, which means one only pays what is consumed. Aditionally there is great variety for vegetarians that is beyond satisfying. The also offer a full line of sandwiches and wraps with the main ingredients cooked on the spot. The breads are top class, allowing Wakim’s to add itself to the gourmet fast food category where time is valued without sacrificing the quality of what is served, which is the headache that burger and other similar
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A new option at Port St Lucie
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P U S AT E R I ’ S PIZZA
Stuart
Stuart
201 SW St. Lucie Ave. Stuart Fl. Ph 772-221-1511
TA Q U E R I A M O N TA N O ’ S
PU EBLO VI EJ O
LA MA RI MBA
E L M O R A L I TO
221 SE Ocean Blvd Stuart, Fl Ph 772-288-9810
1602 SE Federal Hwy Stuart Fl 34994 Ph 772 287-8161
1340 SW Bayshore Blvd. Port St Lucie Fl 34983 Ph 772 207-7697
PA NA RI E LLO ’ S P I Z Z A & P A S TA
FERNA N DO’ S MEDITERRA N EA N GRI LLE
MACH U PICCH U
Treasure Coast
Stuart
Port St Lucie
Port St Lucie
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10764 S US Hwy 1 Port St Lucie Fl 34952 Ph 772 777-3406
Port St Lucie
Port St Lucie
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RIVERWA LK CAFÉ & OYSTER BA R
466 SW Port St Lucie Blvd PSL Fl 34953 Ph 772 204-2100
270 NW Peacok Blvd St Lucie West Fl 34986 Ph 772 807-5550 3181 NW Federal Hwy US 1 Jensen Beach Fl 34957 Ph 772 934-6683 291 SW Port St Lucie Blvd PSL Fl 34984 Ph 772 336-5050 1778 SE Port St Lucie Blvd PSL Fl 34952 Ph 772 335-1665 1301 S. US 1 Hwy. Fort Pierce Fl 34950 Ph 772 461-5551 3415 Hwy 441 S. Okeechobee Fl 34974 Ph 772 357-9641
2202 SE Veteran Memorial Pwy PSL Fl 34952 Ph 772 337-1110
Port St Lucie
1042 SW Bayshore Blvd. PSL Fl 34983 Ph 772 353-5225
E L C U B A N I TO Port St Lucie
C O S TA
Fort Pierce
Z A P ATA ’ S BORD ER CA FE
TI N FI S H Tradition
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Treasure Coast
10511 SW Village Center Dr. PSL Fl 34987 Ph 772 345-1234
790 Sw Fed Hwy US1 Stuart Fl 34994 Ph 772 888-9008 936 S. US1 Fort Pierce Fl 34950 Ph 772 252-4775
TH E CORNER GRI LL
OSA KA HI BACHI STEA KH OU S E
A TO U C H O F BROOKLY N
Treasure Coast
LO LA’ S
A RG ENTI N IA N D E LI
Fort Pierce
Boca Raton
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Jensen Beach
1863 N US 1 Fort Pierce Fl 34946 Ph 772 461-1101
501 NE 20th St Boca Ratón 33431 Ph 561 672-9003
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4179 NW Federal Hwy Jensen Beach Fl 34957 Ph 772 934-6581
2016
1068 SE Port St Lucie Blvd. PSL Fl 34952 Ph 772 249-0087
860 SW Federal Hwy Stuart Fl 34984 / Ph 772 219-3340 962 Sait Lucie West PSL Fl 34986 Ph 772 871-5533 4595 Northlake Blvd. PB Gardens Fl 33418 Ph 561 622-2259 181 North US1 Tequesta Fl 33469
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6700 S. US Hwy 1 PSL Fl 34952 Ph 772 464-7288
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722 S. US 1 Fort Pierce Fl 34958 Ph 772 801-5384
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1660 Se Port St Lucie Blvd PSL Fl 34952 Ph 772 398-2202
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A N TO J I TO S MEXICANOS
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What´s worth knowing
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INTO THE
WORLD OF
TEENS
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Amanda Bouquet
2016
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Volleyball player, compulsive reader, loves movies, Tv and One Direction (not in that order) and see life from her particular vison. Shopaholic music, is in the process of learning piano and likes to kayah. She says what she thinks.
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The
Oscars Why this Oscars was a big one
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he Oscars have always been a huge event for the stars and the people at home. About 43.74 million viewers watch the Oscars every year, but this year it was different. There wasn't a single black person nominated for an award. Many stars were outraged and boycotted the Oscars by not going and sharing their opinions on their social medias. Most people think that The Academy tried compensating by having Chris Rock as the host. Many
people took to social media to voice their anger at the academy, many said that the academy is taking a step in the wrong direction. On a lighter note, Leonardo Dicaprio won his first Oscar this year for his work in the Revenant. He used his acceptance speech to talk about the planet and our environment. It was also a big night for the film Mad Max: Fury Road, they won 6 awards throughout the night. ∞
Leonardo Dicaprio
- ACTRESS IN A LEADING ROLE
- VISUAL EFFECTS
SPOTLIGHT Michael Sugar, Steve Golin, Nicole Rocklin and Blye Pagon Faust, Producers
- CINEMATOGRAPHY THE REVENANT Emmanuel Lubezki
- COSTUME DESIGN
MAD MAX: FURY ROAD Jenny Beavan
- DIRECTING
THE REVENANT Alejandro G. Iñárritu
- FILM EDITING
MAD MAX: FURY ROAD Margaret Sixel
- FOREIGN LANGUAGE FILM SON OF SAUL Hungary
- MAKEUP AND HAIRSTYLING MAD MAX: FURY ROAD Lesley Vanderwalt, Elka Wardega and Damian Martin
- PRODUCTION DESIGN
MAD MAX: FURY ROAD Production Design: Colin Gibson; Set Decoration: Lisa Thompson
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SPOTLIGHT Written by Josh Singer & Tom McCarthy
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- BEST PICTURE
- WRITING (ORIGINAL SCREENPLAY)
- DOCUMENTARY (SHORT SUBJECT)
A GIRL IN THE RIVER: THE PRICE OF FORGIVENESS Sharmeen Obaid-Chinoy
DOCUMENTARY (FEATURE) AMY Asif Kapadia and James Gay-Rees
SHORT FILM (ANIMATED)
BEAR STORY Gabriel Osorio and Pato Escala
SHORT FILM (LIVE ACTION) STUTTERER Benjamin Cleary and Serena Armitage
MUSIC (ORIGINAL SONG)
SPECTRE “Writing’s On The Wall” from Spectre; Music and Lyric by Jimmy Napes and Sam Smith
WRITING (ADAPTED SCREENPLAY)
THE BIG SHORT Screenplay by Charles Randolph and Adam McKay
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INSIDE OUT Pete Docter and Jonas Rivera
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- ANIMATED FEATURE FILM
THE HATEFUL EIGHT Ennio Morricone
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ALICIA VIKANDER The Danish Girl
- MUSIC (ORIGINAL SCORE)
The Hateful Eight Soundtrack L'Ultima Diligenza di Red Rock, N (Ennio Morricone)
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- ACTRESS IN A SUPPORTING ROLE
EX MACHINA Andrew Whitehurst, Paul Norris, Mark Ardington and Sara Bennett
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MAD MAX: FURY ROAD Chris Jenkins, Gregg Rudloff and Ben Osmo
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MARK RYLANCE Bridge of Spies
BRIE LARSON Room
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- SOUND MIXING
INTERNET
- ACTOR IN A SUPPORTING ROLE
MAD MAX: FURY ROAD Mark Mangini and David White Alan Robert Murray
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- SOUND EDITING
LEONARDO DICAPRIO The Revenant
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- ACTOR IN A LEADING ROLE
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Brie Larson, Oscar Scandals
2016
The winners
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$220,000
$245,000
763 SW Munjack Circle Port Saint Lucie, FL 34986 Active / RX-10214631 New Listing
$115,000
$115,000
769 Schumann Dr. Sebastian, FL 32958 Active / RX-10205410
$75,000
413 N 31st Street Fort Pierce, FL 34947 Active / RX-10212575
$163,900
1332 SE Mohave Street Port Saint Lucie, FL 34952 Active / RX-10206764. Price Reduced
$298,000
2133 SW Alloway Avenue Port Saint Lucie, FL 34953 Active / RX-10196086
$134,900
425 E Coconut Avenue Port Saint Lucie, FL 34952 Active / RX-10202958. Price Reduced
2016
$272,000
2551 SW Choctaw Street Port Saint Lucie, FL 34953 Active / RX-10206070
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644 SW Everett Court Port Saint Lucie, FL 34953 Active / RX-10210706
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$6,900
12475 NW Harbour Ridge Boulevard 15 Palm City, FL 34990 Active / RX-10203903
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1749 SW Ardmore Street Port Saint Lucie, FL 34953 Active / RX-10201495. Price Reduced
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$235,000
1009 SW Mantilla Avenue Port Saint Lucie, FL 34953 Active / RX-10174306
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$78,900
5059 SW 196th Avenue Dunnellon, FL 34431 Active / RX-10211441
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Argentinian
Wine T he high-altitude deserts of the eastern Andes have given rise to a high-quality wine industry and the terroir here is well suited to Argentina’s adopted grape variety, the ubiquitous Malbec. Originally from Bordeaux, this is now responsible for some of Argentina’s most famous wines, which are characteristically bright and intense, with floral notes and flavors of dark fruit. Most viticulture in Argentina takes place in the foothills of the Andes, and most famously
in Mendoza, where desert landscapes and high altitudes combine to make a terroir that gives rise to aromatic, intensely flavored red wines. Vineyards in Mendoza reach as high as 5000ft (1500m) above sea level. Here, increased levels of solar radiation and a high diurnal temperature variation make for a long, slow ripening period, leading to balanced sugars and acidity in the grapes. Nearly three-quarters of Argentinian wine production takes place in Mendoza, and in addition to Malbec, there are significant
Argentina is one of the most important wineproducing countries in the New World, and the largest producer of wine in South America.
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Argentina has a long viticultural tradition, and wines have been made here since the 1500s, initially by Spanish missionaries and later Italian settlers. Until very recently, Ar-
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There are also some wine-producing regions in Argentina closer to the Atlantic coast than to the lofty peaks of the Andes. Patagonia in the south is now home to two regions, Rio Negro and Neuquen, the cooler conditions of which are suited to creating wines made from Pinot Noir.
gentinian wines were exclusively domestic, based mostly on the high-yielding Criolla Grande and Cereza grape varieties. Over the past 20 years, however, the country’s wine producers have raised quality levels and successfully consolidated an international export market. Argentina has risen to become the fifth-most-prominent wine-producing country in the world, following France, Italy, Spain and the USA. ∞
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Further north, the regions of Salta and Catamarca are even higher, and a world-topping vineyard owned by Bodega Colome in Molinos sits at 9900ft (3000m), higher than the peak of Mount St. Helens in the Pacific Northwest of America. Low latitudes in this corner of Argentina – which at 22°N to 28°N is considerably closer to the Equator than any European wine region – are tempered by the high altitude and cold mountain air. Here,
Argentina’s signature white grape, Torrontes, is grown, making an aromatic, floral white wine.
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plantings of Cabernet Sauvignon, Chardonnay and Bonarda. Mendoza’s position in the rain shadow of the Andes means that there is little rainfall, and irrigation is supplied by Andean meltwater.
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When Will
House Of Cards' Season 5 Premiere?
Prepare To Wait For Underwood 2017
S
o, you woke up the moment the clock struck that magical hour to watch Season 4 of House of Cards. And then you watched, and watched, and watched until you could no longer watch any more. And then you finished Season 4. If you're anything like me, you just stared at your reflection in the black screen facing you thinking "OK, so now what?" Well, now we just have to wait for the premiere of House of Cards Season 5, patiently, like Claire Underwood waiting for that Vice President spot. First, congratulations. You made it to
the end of Season 4 — or you're just preparing yourself for when the end comes. But now it's time to face the facts — we have a long time to wait until Season 5 premieres. Netflix just announced the renewal of Season 5, which is a great first step, but they have yet to release the date of the next season. And for good reason, because it's probably going to be a long time from now. So when will Season 5 of House of Cards premiere on Netflix? (Netflix had no comment when asked about a release date.) Well, until Netflix releases the date, we can speculate that it will be sometime around March 2017.
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House of Cards Frank Underwood The Leader We Deserve
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Oh, what's that? In the meantime, I'm going to look into creating a support group — that I wish I was sarcastically suggesting — called, "I just watched House of Cards in two days and now I have to wait an entire year to see the next season." Membership stands on being able to explain if Claire broke the fourth wall at the end of Season 4 or not.∞
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Yes, 2017. With a "7" at the end. Season after season, the release dates have been moved back. The first season was released on Feb. 1, 2013. Season 2 had a romantic release date on Feb. 14, 2014. Season 3 was released on Feb. 27, 2014. And as we all probably know, March 4, 2016 was the magic date for the Season 4 release. The bright side of a potential 2017 release date for Season 5? You can catch up on sleep.
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3 Streaming Sites for People Who Want More Than Netflix
W
hen it comes to streaming video services, Netflix clearly looms large over its competitors, accounting for more than one-third of all peak-time downstream traffic, according to research firm Sandvine. Maybe that explains why you never hear anyone say they're going to a friend's house to "Hulu and chill." But that doesn't mean there are no worthy streaming alternatives. Here are five services for people with a taste for something different. Many offer free plans and access via computers, mobile devices, smart TVs, and media players like Apple TV and Roku. The other good news? It doesn't hurt to give these streaming services a try. Most offer free trials of two weeks to 30 days.
Acorn.tv If you like British TV fare such as the comedy "Jeeves and Wooster" (Hugh Laurie and Stephen Fry) or the "Prime Suspect" (Helen Mirren) mystery series, you should definitely check out Acorn TV. The people who vote in Consumer Reports' annual survey recently named it one of their favorite streaming sites. For only $5 a month, Acorn TV is available on Roku, some Samsung smart TVs, and Apple TV boxes that run tvOS. You can also watch it on iPhones, iPads and computers, ideally those using the Chrome browser, according to the site's FAQ. For those with an Amazon Prime membership, Acorn can be ordered as part of Amazon's streaming partners program.
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Mubi.com has morphed from an all-you-can-eat, independent-film version of Netflix to one of the best curated streaming sites for those who enjoy cult and classic films, too. Also priced at $5 a month, the site always has at least 30 titles to choose from. And every day Mubi's film experts add a new one, viewable for 30 days before it gets replaced. Think Of Mice and Men, The Aviator, even a healthy smattering of foreign films like Amelie. Available in the U.S. on a PC or a Mac; an Android or Apple mobile device; and some Samsung smart TVs.
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Crunchyroll.com Tweens and teens who spend hours watching anime, manga, and other Asian TV fare will love Crunchyroll.com. The free ad-supported version— accessible on fewer devices—features standard-definition streams. The $7-a-month plan offers high-def video quality and ad-free access to popular Japanese shows such as Naruto Shippuden and Sailor Moon within minutes of their broadcasts. There's also a $12-a-month plan with exclusive content, free shipping for scale figurines, costumes and other items purchased in the Crunchyroll store, and VIP access to meet-and-greets at anime- and manga-related conventions.
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