Director of Forged spills on Scranton, PA

by Elizabeth Seward on

Forged is a recently-released movie that explores the stories within deep family bonds and the quest for redemption. Directed by William Wedig, the movie was shot in Scranton, Pennsylvania in February 2009. According to Wedig, 2009 was actually the coldest winter in Scranton over the last 50 years. The cinematography in Forged nonetheless came out beautifully. The crisp and dreary shots of the naked trees sent chills down my spine when paired with the striking plot of the movie. I watched Forged in New York City just before it won Best Picture at the New York International Latino Film Festival. The New York Times just reviewed the film yesterday here. Check out this Q&A with Wedig wherein he dishes on what it was like to capture Scranton on film.

1. Who did the cinematography for your movie, Forged?

My cinematographer is a guy named Zues Morand. He does a lot of music videos and he’s super talented and really versatile. If you need somebody to shoot something, definitely look him up. Zeus Morand on shooting Forged: “The characters in Forged were all flawed and weathered. We tried to choose locations that were aged, rusted, and reflected the history they had seen.”

(That’s Morand, the cinematographer, in the green.)


2. Forged displays Scranton in a way I haven’t seen before. The footage of the landscape looked dreary, because it was winter, but simultaneously beautiful. How did you go about scouting locations for the shoot?

When we were trying to find our locations in and around Scranton, we wanted to make sure that we showed that duality between the dreary, lonely, cold nature of the place, and the beauty which exists in a place so rustic. We were originally going to make the film in Texas but it just seemed better to put it in a place that’s so cold and beautiful. It’s like the cloud that hangs over these characters because of the past never escapes them. It’s always a part of their world.

3. You shot in February 2009 and you say that was the coldest winter in Scranton in 50 years. How did your team cope with shooting outside for long hours at a time in this kind of weather?

Well shooting in those sort of locations was a challenge. I couldn’t feel my feet for about two months and we’d make fires in cans or find a nearby shelter so people could cycle in and out. Some places didn’t have heat like the Lace Mill which has been shut down since the late 80’s or so. It was gorgeous though and there was talk of converting them into studios which is a great idea. It made it hard with the snow, but when you believe in the story you’re telling, it really isn’t that hard to motivate yourself.


(That’s Wedig on the left and lead actor Perez on the right.)

4. I’m assuming that throughout the shoot, you and your team discovered a thing or two about Scranton. Have any favorite locations?

There’s a couple places in Scranton that I like. Lake Scranton is gorgeous and when I saw it I knew I had to shoot there. Russells restaurant is fantastic (and they even donated film to us), but they have amazing chicken and pasta, and the Mohegan Sun in Wilkes-Barre is always fun to hit up and spend a few dollars and maybe make some back. We had a great time there, and even had some interesting adventures with Zeus at Hardware Bar in downtown. We loved shooting there and really the whole town helped us out.

Forged has won more than the New York International Latino Film Festival. Forged received ‘Official Selection’ at the Los Angeles International Latino Film Festival, ‘Outstanding Film Award’ at the Providence Latin American Film Festival, and ‘Official Selection’ at the San Diego Latino Film Festival. Starring Manny Perez, Margo Martindale, David Castro, Jaime Tirelli and Kevin Breznahan, Forged opens tomorrow in NYC at Quad Cinema (34 West 13th street NY, NY). Forged is hitting the road, as well. Forged will be showing in Los Angeles tomorrow evening, in San Diego and San Antonio August 5th, in Dallas August 12th, in Miami September 9th, in San Francisco September 16th, and Chicago dates are coming. For more information, check out the the website: www.ForgedMovie.com. In the meantime, check out the trailer below.

Mummies of the World exhibition opens in Philadelphia

by Sean McLachlan on


Mummies are endlessly fascinating. To see a centuries-old body so well preserved brings the past vividly to life. While Egyptian mummies get most of the press, bodies in many regions were mummified by natural processes after being deposited in peat bogs or very dry caves.

Mummies of the World is a state-of-the-art exhibition bringing together 150 mummies and related artifacts. It opened last weekend at the Franklin Institute in Philadelphia after successful runs in L.A. and Milwaukee. Visitors will see mummified people and animals from all over the world and learn how they came to be so well preserved.

Besides the required collection of ancient Egyptians, there are numerous mummies from other regions, such as this prehistoric man from the Atacama Desert in Chile.

%Gallery-126801%From South America there’s the famous Detmold child from Peru, dated to 4504-4457 B.C., more than 3,000 years before the birth of King Tutankhamen. This ten-month-old kid was naturally preserved by the incredibly dry climate of the Peruvian desert. There’s also a tattooed woman from Chile dating to sometime before 1400 AD who also dried out in a desert.

From Germany there’s Baron von Holz, who died in the 17th century and was preserved in the family crypt. Then there’s the Orlovits family: Michael, Veronica, and their baby Johannes. They were discovered in a forgotten crypt in Vac, Hungary, in 1994, where they had been buried in the early nineteenth century. The cool, dry conditions of the crypt and the pine wood used in their caskets helped preserve them.

There are animal mummies too. There’s a mummified cat from the Ptolemaic Period (305-30 BC), the same time in Egypt that the mummy portraits started coming into fashion. There are several naturally preserved mummies such as frogs, a lizard, a hyena, and even a howler monkey that dried out in desert conditions and are on display.

Several interactive exhibits give visitors a chance to see where mummies come from, how they were preserved naturally or artificially, and what they feel like. Visitors can even match DNA samples to see which mummies are related.

Mummies of the World runs until 23 October 2011.

[All photos courtesy American Exhibitions, Inc.]

Photo of the day: Centralia, Pennsylvania

by Elizabeth Seward on


Do you know the story of Centralia, Pennsylvania? It goes a little something like this: In 1981, there were over 1,000 residents in this town. In 2010, there were 10. A mine fire began burning beneath the city in 1962. The fire may have been started from none other than the town’s firefighters who had volunteered to help clear a dump by burning it. It’s speculated that the fire was never extinguished correctly. The flames spread to the coal mines and has been burning ever since–but how it started can’t be officially verified.

Congress allocated more than $42 million in 1984 for relocation efforts. No longer a safe home for the residents who had long called it home, Centralia looks like a ghost-town these days, no matter the remaining residents. I know because I visited Centralia myself last summer. This shot is of former route PA Route 61. Fun fact: when I returned to my car after taking this photo, it wouldn’t start. I had to get towed out of Centralia, Pennsylvania… which isn’t exactly an easy feat to pull off (calling a tow truck to a town that hardly exists).

Wish we’d feature one of your photos in Photo of The Day? Then upload your shots to the Gadling Flickr Pool, why don’t you?

Proposed casino near Gettysburg National Park denied license

by Kraig Becker on

The National Parks Conservation Association is applauding the decision of the Pennsylvania Gaming Control Board to deny a license to a proposed casino near Gettysburg National Park. The Board felt that the gambling establishment, which would have opened less than a half-mile from the park, would be at odds with the solemn historical legacy and family friendly environment at Gettysburg.

The proposed casino sparked a great deal of debate in the communities surrounding the park. It was believed that it would bring a much needed boost to the local economy and provide new jobs, but opponents called the plan an insult to soldiers that fought and died there. The Mason Dixon Resort & Casino was to include 600 slot machines and 50 table games in its bid to lure visitors through its doors.

The decision comes as the park kicks off a series of events to commemorate the 150th anniversary of the American Civil War. The Battle of Gettysburg is seen as the definitive turning point in that war, when Union forces turned back an invasion of Confederate troops, led by Robert E. Lee. It is believed that both sides combined for more than 51,000 casualties over the three day battle, which ultimately led to the North claiming victory over the South. President Lincoln traveled to the site some months later to dedicate a national cemetery there. His Gettysburg Address would become one of the most famous speeches in history.

So what do you think? Would a casino so close to Gettysburg diminish the historical events that happened there? Would it be an insult to those soldiers or is the need for economic development more important than that legacy? Personally, I’m glad that the casino was voted down. In my opinion, there are plenty of places to build a casino further away from a place that should be seen as hallowed ground.

[Photo credit: National Park Service]

A guide to America’s most “offal” restaurants

by Laurel Miller on

Even when I was a finicky kid subsisting on Kraft Macaroni & Cheese, I was intrigued by offal. No way in hell would I have eaten what are politely known in the food industry as “variety meats,” but they sure looked intriguing.

As with most of my weird habits, I blame my dad for my fascination with animal guts. Growing up the daughter of a large animal vet, I spent most of my formative years raising livestock, assisting with surgeries and necropsies, and working cattle brandings, so I’ve never been squeamish when it comes to animal innards.

Not until I began working in restaurants, however, did I learn that offal, properly prepared, is absolutely delicious. Many of us were forced to eat liver cooked to the consistency of jerky as kids because it was “good for us.” When I ate my first tender, caramelized calf’s liver, however, the interior creamy and surprisingly mild, I actually enjoyed it. Ditto fried pig’s brains, calf testicles, smoked cow’s tongue, grilled chicken hearts…

In most of the world–Asia, the Middle East, Europe, and Latin America–offal has always been a dietary staple due to poverty, and the need to utilize as much of the animal as possible. Glands, organs, and other bits and pieces fell out of favor in America in the late 19th century due to cheap meat (muscle cut) prices. Today, offal is gaining popularity in the States, thanks in part to the increasing emphasis on sustainable food production and supply. British chef Fergus Henderson’s The Whole Beast: Nose to Tail Eating has done just as much to inspire American chefs to get in on the offal revolution this side of the Atlantic.

Following the jump, my picks for some of the best restaurants in the United States to specialize in or honor offal (having the occasional sweetbreads or tongue on a menu doesn’t count). Read on for where to find these temples of, as one chef put it, “offal love.”

[Photo credit: Flickr user The Hamster Factor]

Incanto, and SPQR: San Francisco
It’s hard to turn on the Food Network these days without seeing Incanto chef Chris Cosentino’s mug. The “Iron Chef” contestant also appears on a handful of other shows, but he’s best known for his obsession with offal. At Incanto, you’ll find Italian-rooted local cuisine heavy on variety meats. Lamb fries (testicles) with bacon and capers; kip (veal) heart tartare Puttanesca style; creative endeavors with cockscombs. If you want to discover how good esoteric offal can be, this Noe Valley spot is it.

SPQR–sister restaurant to the wildly popular A16–is a bustling little sweet spot on boutique-and-restaurant heavy Fillmore Street. The name, an acronym for the Latin version of “The People and Senate of Rome,” is a tip-off that rising star chef Matthew Accarrino’s menu is littered with animal parts. Look for delicacies like a delicate fritto misto of offal (liver, tripe, and sweetbreads), and braised pig ears deep-fried, and served with pickled vegetables and chili oil.

Animal: Los Angeles
As you will see, this round-up is unwittingly a tribute to Food & Wine magazine’s Best New Chefs, past and present. But a great chef is a great chef, and it just so happens that 2009 F & W winners Jon Shook and Vinny Dotolo love them some animal parts. At their first restaurant, Animal, the down-to-earth duo–former culinary school classmates and longtime co-workers–serve up fancified down-home, finger-slurpingly good treats like pig tails, “Buffalo-style,” with celery and Ranch; pig ear, chili, lime, and fried egg, and veal brains, vadouvan (a spice mixtures), apple sauce, and carrot.

Clyde Common, Porland (Oregon)
The menu isn’t always bursting with offal, but this lovely communal dining spot in downtown’s Ace Hotel knows its way with variety meats–it’s where I first fell in love with tongue. Savor Euro tavern-style treats like chef Chris DiMinno’s chicken-fried chicken livers with cress, cucumber, and lemon aioli; pig trotters, or hearty charcuterie boards with excellent (heavy on the bourbon, gin, and rye) house cocktails.

Amis, and Osteria: Philadelphia
Arguably one of the nation’s most talented chefs, Marc Vetri trained in Italy, and now runs a three-restaurant (and growing) empire with his partners in Philadelphia. The award-winning chef’s restaurants Amis, and Osteria, are heavy on the offal, in two very divergent ways. At Amis, chef/co-owner Brad Spence turns out earthy, Roman trattoria specialties, including a menu section called “il quinto quarto.” In ancient Rome, this “fifth quarter” refers to the four quarters of an animal that were butchered and split up amongst the noblemen, clergy, and soldiers. Peasants got the fifth quarter (also known as “what falls out of the animal). Expect hearty fare like trippa alla Romana, Roman tripe stew.

Jeff Michaud, chef/co-owner of the industrial-farmhouse-styled Osteria, turns out intensely rich dishes like Genovese ravioli stuffed with veal brain, capon, and liver, served with a braised capon leg sauce; crispy sweetbreads with Parmigiano fonduta and charred treviso, and grilled pork tongue spiedini with fava beans and pancetta.

The Greenhouse Tavern, and Lolita: Cleveland
Chef/owner Jonathon Sawyer of downtown’s The Greenhouse Tavern is more than just a 2010 F & W Best New Chef. He’s a man who isn’t afraid to make “Roasted Ohio pig face” one of his signature dishes. Granted, this is a hog gussied up with Sawyer’s signature Frenchified gastropub style: cola gastrique, petit crudite, and lime. But Sawyer, who lived briefly in Rome, also pays tribute to the eternal city of love by serving a daily-changing il quinto quarto “with tasty bits.”

the Publican: Chicago
Spicy pork rinds; blood sausage; headcheese; neck bone gravy with spaghetti and Parmesan; sweetbreads with pear-celery root remoulade. the Publican executive chef/co-owner/award-winning chef Paul Kahan is innovative with more than just offal. He uses scraps, blood, and bones to create charcuterie, as well as elegant, “beer-focused farmhouse fare (his father owned a deli and smokehouse; no wonder).” Chef de cuisine Brian Huston leads the show, carrying on the tradition.

The Spotted Pig, New York
Having just received its fifth Michelin star means this Greenwich Village hot spot will continue to be nearly impossible to get into. But it’s worth the wait for chef/co-owner April Bloomfield’s (yet another F & W Best New Chef alum) soulful gastropub cuisine. In the never-too-much-of-a-good-thing category: Calf’s liver with crispy pancetta and house-made bacon.

I’ve only tapped the surface of what talented, creative chefs are doing with offal in the United States. Have a favorite restaurant doing something noteworthy with bits and pieces? I’d love to hear about it!