Friday Video – OK Go, “End Love”

When I posted the latest simple-but-awesome video from OK Go to my Facebook page, a friend joked, “No hot tubs? Bitches and hos? Gold chains/teeth? Money being thrown in the air?”

Exactly.

Truth be told, it’s hard to believe that all of those hip hop video cliches still exist. The money they’re throwing? Not real. Hot tub? Only if you want to contract hepatitis. The women? Well, most of them are ho’s, if that one woman’s tell-all book about her life as a video vixen is to be believed. Either way, none of those clips stand apart from the others, and if your video doesn’t stand apart, then odds are your song won’t, either.

OK Go clearly knows this, because they have made a game out of constructing music videos that are easy on the eyes – in that they don’t include a million jump cuts – yet impossibly complex. Their last clip, the Rube Goldberg puzzle “This Too Shall Pass,” set the bar impossibly high, but damned if “End Love” doesn’t rise to the challenge. Using the stop-motion photography that Zbigniew Rybczyński made famous in his clip for the Art of Noise’s “Close (To the Edit),” OK Go shoot a clip that appears to be taking place in real time…really lengthy real time, like 24 hours. And then, just to be cute, they include a couple of super slo-mo shots and at least one shot at normal speed. And check out the goose that follows them everywhere.

  

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Here’s a new iced tea idea for your summer BBQ

This week’s Happy Hour cocktail is for all you iced tea fans out there. Spice it up a bit by adding some SKYY Infusions, like this cool recipe we got from the kind folks at SKYY Vodka.

SKYY Summer Palmer
Kathy Casey, Kathy Casey Food Studios

1.5 oz. SKYY Infusions Citrus
0.25 oz. Triple Sec
1 oz. Sweetened Iced Tea
0.5 oz. Fresh Lemon Juice

Combine SKYY Infusions Citrus, triple sec, unsweetened iced tea, lemon juice and ice into a cocktail shaker. Shake vigorously and strain into a martini glass with sugar rim as garnish.

If you’re hosting a barbecue, it’s always fun to offer more than just beer in a cooler. Put out a drink cart with some flavored vodkas and plenty of mixers and your guests will have a great time.

  

“Cyrus” makes a solid comedy out of the mama’s boy myth

Cyrus cast.

If you aren’t an avid fan of the mumblecore movement you have may have missed the Duplass brothers’ newest film, “Cyrus.” No, that’s not as in Miley Cyrus, a point the film studio is trying to hammer home with notmileycyrus.com, a site with links to funny clips from the movie (why they decided to go forward with that title is beyond me, but they didn’t ask me).

The Duplass brothers are best known for their indie work with movies like “Baghead” and “The Puffy Chair.” Despite the A-list cast in “Cyrus,” the film managed to retain a lot of that indie flavor. The basis of the movie is simple: John (played by John C. Reilly) is still struggling with a divorce from seven years ago when he meets Molly (Marisa Tomei), a stunning mother with a secret – her son. Jonah Hill plays Cyrus, the never-been-weaned son that will do anything to keep his mom to himself.

Our own Jason Zingale wrote a full review for Bullz-Eye. Here’s a quick take from his article concerning the relationship between Jonah Hill and Marisa Tomei:

It’s a relationship that could have easily come across as creepy if the material didn’t have such a genuine quality to it. Granted, that doesn’t change the fact that it’s still hard to swallow at times, but the cast does a pretty good job of not focusing too much on the somewhat taboo nature of their bond by keeping the story flowing – particularly since all the dialogue is improvised. Marisa Tomei is easily the best actor of the bunch, but she’s a little out of her element here, relying mostly on her co-stars to guide her through each scene.

For his full “Cyrus” review and more reviews on this summer’s hottest movies, head over to the Bullz-Eye movie guide.

  

A Chat with Jimmy and Eddie Russell, Wild Turkey’s father/son distilling team

Do you like bourbon? Sure, we all do!

Okay, maybe we don’t all like it. But if you are a bourbon aficionado, then you’re no doubt familiar with the work of the father and son team of Jimmy and Eddie Russell, even if you may not know it. Jimmy’s a master distiller at the Wild Turkey Distillery in Lawrenceburg, Kentucky, and Eddie’s an associate distiller; together, the two of them created a tasty treat known as Russell’s Reserve, which was awarded a Gold Medal at the 2007 San Francisco World Spirits Competition. Russell’s Reserve is described on the Wild Turkey website as having “a nose that is rich in vanilla, oak, toffee, and a touch of old leather,” a huge body, and a palate that is “very spicy, with notes of chili peppers, tamarind, almonds, and cumin.” How would I describe it? Hey, I’m no connoisseur, but I can at least confirm that it goes down smoooooooth.

With Father’s Day on the horizon, I decided it would be the perfect time to take the Russells up on their kind offer to chat about their work with Wild Turkey, the wonder that is Russell’s Reserve, and – to be holiday-specific – what it’s like for a dad to work with his kid every single day.

Jimmy Russell: Hello, Will! How are you?

Bullz-Eye: I’m good! How are you?

JR: Doin’ fine, thanks!

BE: Is Eddie there as well?

Eddie Russell: Yeah, Eddie’s here, too! (Laughs) How are you doing?

BE: Pretty good. Good to talk to you both…and I’ll tell you up front that I’m very much enjoying the bottle that was sent my way. (Laughs)

JR: Thank you! That’s what it for: to enjoy! (Laughs)

BE: Well, I know this is a multi-generational affair, but how did the Russell family first find its way into the bourbon business?

JR: I was born and raised in Lawrenceburg, Kentucky, which was a small community when I was growing up, but there were four bourbon distilleries here, and you had families working all the distilleries. You wanted to get in the business. My grandfather and my father, me, and now my son, we’ve all been in the business.

ER: For me, it was a summer job 29 years ago, out of college. So it’s been a long summer for me. (Laughs)

BE: Growing up, did you both immediately have a taste for bourbon, or was it something you had to acquire?

ER: Well, for me, it was something that I basically always drank. I never was much of a beer drinker or anything like that. It was mostly bourbon.

JR: I’ve always been a bourbon drinker. I don’t care for beer or wine. It’s always been bourbon.

BE: I guess what I’m asking, really, if it was love at first sip or if you had any hesitancy.

JR: We can’t tell that! (Laughs)

ER: I don’t know if it was love at first taste, but it was definitely something I preferred over other alcoholic beverages.

BE: So what goes into the process of making Russell’s Reserve? Clearly, it’s a long one.

JR: Well, it’s one of those where, you know, we have to comply with federal government regulations about bourbon, which you probably already know: it has to be distilled, it has to be made with 51% corn, it has to be distilled under 160 proof, and it must be put in a new charred oak barrel at 125 proof or less. Here at the Wild Turkey distillery, we distill at low proofs and put it in the barrel and low proofs, because the higher you distill anything, the less flavor you have in it. With the Russell’s Reserve, it’s something that’s 10 years old, and…I’ll Eddie continue this. (Laughs)

ER: Russell’s is…we only have one recipe for our bourbon, so when it comes off the still, it could be the 101, Kentucky Spirit, Rare Breed. The difference between the Rare Breed and the Russell’s is that they’re hand-selected barrels, small batch. Where I’m normally dumping 50,000 gallons into a tank for the 101, we’re taking out 100 to 150 hand-selected barrels for the Russell’s Reserve. The 10 Year is just, for me, the top of the line as far as the number of years for it to age. You get all the good flavors, all the good taste, but it’s just such a mellow finish.

BE: Jimmy, I saw on the Wild Turkey website that they describe you as a goodwill ambassador for Kentucky’s most famous export.

JR: Yes, Eddie and I both do…well, we don’t do a whole lot of traveling, because we’ve got a job here at the plant every day, too, but we do travel all over the United States and all over the world promoting bourbon, but especially Wild Turkey Bourbon. You know, we’re known as the premium bourbon of the world. We’re huge in Australia and Japan.

BE: I take it that you’ve been able to travel to both of those countries, then?

JR: Yes, I have.

BE: What’s it like taking an American product over there? I have to figure that there’s a certain amount of national pride for their own beverages. Are they open to other countries’ wares?

JR: Well, in Japan, Wild Turkey is considered a prestige bourbon. It’s a bourbon that everybody wants, and a lot of the top executives own their own bottles in bars, with their name on a nametag hanging on the bottle. When you’re over visiting Japan, come and go have a drink out of my bottle! (Laughs) They consider it their own personal bottle, whether it’s 101 or Rare Breed or Russell’s Reserve. In Australia…well, they just love their bourbon, so they drink a lot of Wild Turkey! (Laughs)

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A Chat with Isabella Rossellini

Let us not mince words: Isabella Rossellini is one of the most beautiful actresses in the business. This should come as no surprise to anyone who knows of her gene pool (she’s Ingrid Bergman’s daughter), but given that she seems to pop up all too infrequently in films and on television, perhaps a few more directors and directors need to be reminded. Fortunately for you and I, Rossellini can be found amongst the cast of the “The Phantom,” SyFy’s attempt to reinvigorate the franchise of the character often referred to as “The Ghost Who Walks,” which premieres on June 20th. This appearance was particularly fortunate for me, as it presented me with the opportunity to chat with Rossellini about her work not only in this production but also in “Blue Velvet,” “Friends,” “Alias,” “30 Rock,” and her infamous Sundance Channel short-film series, “Green Porno.”

Prepare for your heart to go pitter-pat as you read…

Isabella Rossellini: Hi!

Bullz-Eye: Hello! How are you?

IR: I’m fine, thanks. And you?

BE: I’m wonderful. It’s a pleasure to speak with you.

IR: It’s nice to talk to you. Thank you for interviewing me!

BE: (Laughs) Not a problem! Well, “The Phantom” is certainly not your first foray into the world of science fiction, but are you actually a fan of the genre?

IR: I’m not really a fan of the genre. You know, I do see some films, but I must say I don’t go see them religiously. I love working with the producer, Robert Halmi, with whom I’ve done several films, so when Halmi called me to play this small role in “The Phantom,” I had no hesitation. I’ve been with him for five or six productions in the last 25 years, among which are “Merlin,” “The Odyssey,” and “Don Quixote,” and they’ve always been wonderful. They’ve always been… (Hesitates) It’s been great to work with the group, he has a fantastic eye, and every time he hires a director, it’s always somebody young who…well, he just has an eye. He hires them, and they turn out to be fantastic and, a few years later, they’re top directors. That’s how it has been with Paulo (Barzman), the director of “The Phantom.” So the reason why I said “yes” to this small part was because of this history that I had with Bob Halmi, and…I was surprised, actually. I had a doubt. For me, the Phantom was so much that image that I had from the 1930s, and he kept on saying, “No, no, it has nothing to do with that. It’s not trying to be retro.” And that image of the original comic strip was so strong that I was amazed, actually, when I arrived and had seen how they had transformed it to be a contemporary, modern film.

BE: So what are the challenges of playing a part like this? Because I’d think it would be a challenge to play a live-action comic book character without taking it over the top.

IR: Well, actually, you know, to tell you the truth, there were no challenges. At the beginning, you search a little bit for the look, especially when you play a small part. Every beat counts, you know. Sometimes when you have the lead, if you think it, you maybe play a part too seriously. You think, “Maybe I should smile,” and you have other possibilities later in the film to add a smile or to add some softness to your character, for shading. But when you play a small role, in a way, you have to hit every note correctly, so I think that the way she looked also was very important. When I was told that they wanted me to be a blonde…because they told me on the phone: I live in New York, but the film was shot in Montreal…I said, “Oh, blonde, it wouldn’t work with me. I’ve tried it several times, but I can’t go with it. My hair is brown. I can become easily black-haired. I can even become red-haired. But blonde has never worked with me.” But when I arrived, inevitably, there were all these blonde wigs, so I said, “Okay, I’ll show you what I mean.” And, instead, it worked perfectly, because the character should be totally artificial. I had these metallic clothes that always tended to be on the silver side, so, actually, the look of this evil person was helped a lot…it helped me to imagine the character. But the challenge is not the words. It’s so much fun that I’m always amazed that I even get paid for it. (Laughs)

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