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		<title>Top 10 paladares in Havana</title>
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		<description><![CDATA[One of the most overt signs of the effect of Raul Castro&#8217;s economic reform programme (which started to gather steam in late 2010) has been the opening of a wave of new private restaurants (paladares) around the country, especially in Havana, as well as the expansion and refurbishment of existing places. These vary from mom [...]]]></description>
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<p>One of the most overt signs of the effect of Raul Castro&#8217;s economic reform programme (which started to gather steam in late 2010) has been the opening of a wave of new private <a href="http://www.guardian.co.uk/travel/restaurants" title="More from guardian.co.uk on Restaurants">restaurants</a> (paladares) around the country, especially in <a href="http://www.guardian.co.uk/travel/havana" title="More from guardian.co.uk on Havana">Havana</a>, as well as the expansion and refurbishment of existing places. These vary from mom and pop operations to stylish new slick restaurants.  This has radically altered the food landscape (in Havana at least) to such an extent that going to dinner is now a pleasure and not a chore, with a wealth of options serving decent food with buckets of ambience and good service.</p>
<h2>San Cristóbal<br /></h2>
<p>This paladar is named after its owner, chef and driving inspiration, Carlos Cristóbal Márquez Valdés. Cluttered and eclectic, this is a lived-in space on the bottom floor of an early 20th-century mansion. Piles of old books are stacked atop beautiful old furniture; black and white photos jostle for space with antique record covers and bullfighting posters, while a selection of clocks, religious artefacts and, even a full-size zebra pelt, add to the mix.</p>
<p>The food is Cuban-Creole: <em>malanga, yucca, cerdo asado</em> (roast pork), lobster, fresh fish, shrimp and other traditional fare. This is not, however, the bland standard cuisine found in many state restaurants.  The dessert menu is expansive:  pudding San Cristóbal (eggs, fruit, milk and almonds) is excellent while the fruit tart and rice puddings are pretty passable, as well as the omnipresent flan. The wine list is broad enough and reasonably priced.<br />• <em>Calle</em> <em>San Rafael No 469, between Lealtad and Campanario, central Havana, +537 860 1705</em></p>
<h2>Le Chansonnier<br /></h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329223221453/havana-le-chansonier-007.jpg" alt="havana le chansonier" width="460" height="276" /></span></p>
<p>Le Chansonnier used to be a French-themed private restaurant cluttered with antiques, a solid if not spectacular place to eat. Reopened by Hector Higueras in October 2011, its reinvention has left little trace of the old interior of the house, which dates back to 1860. Le Chansonnier is now a haven of contemporary chic that integrates all of Havana&#8217;s coolest elements: beautiful young staff, great music, sensitive lighting and décor, as well as what must be the coolest toilet facade in <a href="http://www.guardian.co.uk/travel/cuba" title="More from guardian.co.uk on Cuba">Cuba</a> (created by artist Damián Alquiles).</p>
<p>This is quality nouveau cuisine – without the silly small portions –  put together by experienced chef Enrique. For starters, try <em>pulpo en tinta de calamar</em> (octopus in squid ink), <em>caviar de berenjena</em> (aubergine caviar) or <em>sopa de cangrejo</em> (crab soup). The best main courses include <em>pato le Chansonnier</em> (duck le Chansonnier), <em>pechuga de pollo con salsa de tamarindo,</em> (chicken breast with tamarind) and <em>pescado a la provenzal</em> (fish provencal). Desserts are reasonable, the coffee is good and our only complaint would be the limited and overpriced wine men. <br />• <em>Calle J No 257, between Calles 13 and 15, Vedado, +537 832 1576</em></p>
<h2>Café Laurent<br /></h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329222875990/havana-cafe-laurent-007.jpg" alt="havana cafe laurent" width="460" height="276" /></span></p>
<p>The entrance to Café Laurent gives little away. Although it is just around the corner from the famous Hotel Nacional,  you have to be guided into the apartment building, where a small antique elevator takes you up to the penthouse. This is not a charming family-run paladar, but a stylish and professional restaurant, foremost in the new wave of private eating establishments in Havana.</p>
<p>The paladar has an updated 1950s feel. Old newspapers with 1950s adverts cover the back wall. Billowing white awnings outside provide shade and a touch of modern Miami.</p>
<p>Dayron Aviles Alfonso is the Cuban chef who, having worked in San Sebastián as well as in Buenos Aires, is comfortable with the Spanish Basque-based menu. The food is excellent. Red snapper with clams and shrimp in green sauce (<em>pargo con almejas y gambas en salsa verde</em>) is fabulous. Shrimps, steak, meatballs and salads are all well done, while the <em>biscotti de chocolate</em> is irresistible. On Sundays, try the lunch special: tasty paella or risotto.<br />• <em>Calle M No 257, between Calles 19 and 21, Vedado, +537 831 2090</em></p>
<h2>Atelier<br /></h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329222758785/havana-atelier-007.jpg" alt="havana atelier" width="460" height="276" /></span></p>
<p>Atelier is a contemporary space in an idiosyncratic Havana mansion, with a large main room and two balconies with boundless cushions. An antique hob outside and old sewing and adding machines inside give the place a retro feel.</p>
<p>Atelier is run by Niuris Higueras, who has long nutured her passion for exciting food: the menu changes every day.  While Niuris is the inspiration, Enrique is the experienced chef and together they create an eclectic range of dishes, including falafels, <em>pato confitado (</em>duck confit), <em>lomito de res con camarones y espuma de apio al olivo</em> (sirloin steak with shrimp and celery mousse), <em>conejo al vino (</em>rabbit in wine) to <em>cerdo asado</em> (roast pork). Desserts are standard (flan, tarts, ice cream) but good. The food is consistently excellent, if a little unpredictable, as is the service.  <br />• <em>Calle 5, between Paseo y Calle 2, Vedado, +537 836 2025</em></p>
<h2>Doña Eutemia<br /></h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329223134771/havana-dona-eutemia-007.jpg" alt="havana dona eutemia" width="460" height="276" /></span></p>
<p>It would take a hard heart to be immune to the charms of Leticia, the diminutive elderly owner of Doña Eutemia. She wants so much to offer an intimate relaxing place that she hopes you&#8217;ll linger – even when she has a queue outside. This paladar is opposite an artist&#8217;s workshop a few metres from state restaurant El Patio, on Cathedral Square. The contrast could not be greater.</p>
<p>Leticia had no formal training but has developed a traditional Cuban menu based on her mother&#8217;s dishes. She doesn&#8217;t like to invent new dishes or add a modern touch. So look for <em>tamal, ropa vieja</em> (literally, old clothes, a dish of shredded steak in tomato sauce), and pork, rice and beans. Don&#8217;t underestimate how well these dishes can be prepared. We loved everything, including an excellent <em>filet mignon</em> and octopus with garlic. If the paladar is full you&#8217;ll have a long wait: just take your newspaper and a healthy dose of patience. <br />• <em>Callejón del Chorro No 60c, Plaza de la Catedral,+535 270 6433</em></p>
<h2>La Carboncita </h2>
<p>This paladar is run by an Italian, Walter. There is a menu, with pizzas and pastas, as well as some meat dishes, but most regulars simply have whatever Walter suggests. His recommendation is invariably uncomplicated, but this is undeniably the best place for pizza and pasta in Havana. I am not really sure what the secret ingredient is, but I do know that it includes a large dash of Walter&#8217;s charm, mixed with the freshest ingredients and a newly installed stone pizza oven.</p>
<p>The place is unspectacular in decor and ambience. Pleasant, comfortable, unpretentious with lightning-quick service, this is simply a good place to eat within a 200-year-old former monastery. People in the know return again and again because one hit is never enough.<br />• <em>Calle 3a No 3804 between Calles 38 and 40, Miramar, +537 203 0261</em></p>
<h2>La Galería</h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329222657163/Havana-la-galeria-007.jpg" alt="Havana la galeria" width="460" height="276" /></span></p>
<p>Opened in mid-2011, La Galería is another welcome addition to the city&#8217;s paladares. Located on the corner of Calles 19 and 12, it has an outdoor terrace as well as a nice indoor, air-conditioned space. This is a place of ambient charm, which would be entirely normal in most cities, but somehow appears notable in Havana. The food really is excellent and the menu is varied and well presented. La Galería is as good for garlic prawns as for filet mignon or fresh fish. The staff are experienced and apparently feel neither an intense need to chat nor abandon you when it gets quiet. I like this place. <br />• <em>Calle 19 No 1010, Esquina 12, Vedado, +537 836 3603</em></p>
<h2>El Carruaje</h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329222971376/havana-caruaje-007.jpg" alt="havana caruaje" width="460" height="276" /></span></p>
<p>El Carruaje (The Carriage) is in the leafy suburb of Siboney. The mansion has an elegant pool and large <em>ranchón</em>. The owners/managers are Mirka and Raúl. Raúl is a builder who has supervised and managed the construction.  Mirka trained as a chemical engineer but somehow found her way into tourism, working for 16 years at the Habana Libre Hotel. The restaurant is her dream, with her ideas and menu. The lighting on the terrace may be a little bright, the pictures a little kitsch and the indoor area too pink, but the staff are young, attentive and quick.</p>
<p>Mirka describes the food as Cuban with fusion international. Starters are especially good. Normally, I dislike <em>tamal – </em>ground maize – but the <em>tamal en hoja grille relleno de tomate confitado y envuelto en jamón serrano</em> (grilled tamal filled with candied tomato wrapped in cured ham) is great. There are a lot of good main courses, including excellent lamb with red wine. A range of pizzas is also available. The quality of the place is shown by its popularity: as you leave, you are asked to ring a bell if you enjoyed your meal, and it sounds regularly. <br />• <em>Calle 200 No 2104, between Calles 21 and 23, Siboney, +537 271 4347, </em><a href="http://www.restaurantelcarruaje.com" title=""><em>restaurantelcarruaje.com</em></a></p>
<h2>Castas y Tal</h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329223060576/havana-castas-y-tal-007.jpg" alt="havana castas y tal" width="460" height="276" /></span></p>
<p>Castas y Tal is on the 11th floor of a large apartment building in Vedado, just around the corner from Hotel Presidente. The restaurant has three areas, a main dining room that can seat eight, an indoor terrace with glass windows and a side area where you can have an excellent caipirinha prepared with <em>eau de vie (</em>fruit brandy<em>)</em>, and caipiroska (with vodka). This is not a slick mega-paladar but a homely lounge.</p>
<p>Jonathan Reyes is a young Cuban entrepreneur and chef Ransys Valdés knows and loves her food. With a German grandmother, Chinese uncle and various Spanish relatives, she has plenty of influences.</p>
<p>The food is light, fresh and healthy. Croquettes, tapas and Spanish omelettes are delicious but do not sit like a lead balloon in your stomach. Everything possible is made in house. Several dishes are special recipes of Ransys: <em>cordero casto</em> is boned lamb cooked with masala spices; <em>pollo y tal (</em>boned chicken with vegetables in pineapple juice and ginger); shrimps in rosemary sauce; and roast beef in mushroom sauce. You have to try the <em>Piso 11</em> dessert – French bread with eggs, red wine, vanilla ice-cream, hot chocolate and ginger. Standard Spanish and Chilean wines should be available. <br />• <em>Calle E No 158 B, between Calles 9a and Calzada, Vedado +537 833 1425</em></p>
<h2>La Campana<br /></h2>
<p>At first glance, chill-out bar and grill La Campana seems more like an upmarket finca (farm) than anything else. This is a swish <em>ranchón</em> beside a nice pool. Depending on the night, you may be able to combine dinner with a concert. Kelvis Ochoa, December Bueno and David Torrens have all played poolside recently. On these nights, starting around 11pm, the place gets packed to the rafters with a trendy young crowd. Sunday lunch is more a family time. The menu, which has received mixed reviews, is extensive and includes tapas (ceviche, carpaccio, <em>papas bravas</em>, gazpacho and so on) and sushi, pizzas and pastas (gnocchi are a speciality), Chateaubriand steak, fish and paella. Everything except traditional Cuban-Creole fare. <br />• <em>Calle 212 No 2904, between Calles 29 and 31, La Lisa, +537 271 1073</em></p>
<p>This list was compiled by <a href="http://www.cubaabsolutely.com/">Cuba Absolutely</a>, an online lifestyle magazine about Cuba</p>
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		<title>Top 10 paladares in Havana</title>
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		<description><![CDATA[One of the most overt signs of the effect of Raul Castro&#8217;s economic reform programme (which started to gather steam in late 2010) has been the opening of a wave of new private restaurants (paladares) around the country, especially in Havana, as well as the expansion and refurbishment of existing places. These vary from mom [...]]]></description>
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<p>One of the most overt signs of the effect of Raul Castro&#8217;s economic reform programme (which started to gather steam in late 2010) has been the opening of a wave of new private <a href="http://www.guardian.co.uk/travel/restaurants" title="More from guardian.co.uk on Restaurants">restaurants</a> (paladares) around the country, especially in <a href="http://www.guardian.co.uk/travel/havana" title="More from guardian.co.uk on Havana">Havana</a>, as well as the expansion and refurbishment of existing places. These vary from mom and pop operations to stylish new slick restaurants.  This has radically altered the food landscape (in Havana at least) to such an extent that going to dinner is now a pleasure and not a chore, with a wealth of options serving decent food with buckets of ambience and good service.</p>
<h2>San Cristóbal<br /></h2>
<p>This paladar is named after its owner, chef and driving inspiration, Carlos Cristóbal Márquez Valdés. Cluttered and eclectic, this is a lived-in space on the bottom floor of an early 20th-century mansion. Piles of old books are stacked atop beautiful old furniture; black and white photos jostle for space with antique record covers and bullfighting posters, while a selection of clocks, religious artefacts and, even a full-size zebra pelt, add to the mix.</p>
<p>The food is Cuban-Creole: <em>malanga, yucca, cerdo asado</em> (roast pork), lobster, fresh fish, shrimp and other traditional fare. This is not, however, the bland standard cuisine found in many state restaurants.  The dessert menu is expansive:  pudding San Cristóbal (eggs, fruit, milk and almonds) is excellent while the fruit tart and rice puddings are pretty passable, as well as the omnipresent flan. The wine list is broad enough and reasonably priced.<br />• <em>Calle</em> <em>San Rafael No 469, between Lealtad and Campanario, central Havana, +537 860 1705</em></p>
<h2>Le Chansonnier<br /></h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329223221453/havana-le-chansonier-007.jpg" alt="havana le chansonier" width="460" height="276" /></span></p>
<p>Le Chansonnier used to be a French-themed private restaurant cluttered with antiques, a solid if not spectacular place to eat. Reopened by Hector Higueras in October 2011, its reinvention has left little trace of the old interior of the house, which dates back to 1860. Le Chansonnier is now a haven of contemporary chic that integrates all of Havana&#8217;s coolest elements: beautiful young staff, great music, sensitive lighting and décor, as well as what must be the coolest toilet facade in <a href="http://www.guardian.co.uk/travel/cuba" title="More from guardian.co.uk on Cuba">Cuba</a> (created by artist Damián Alquiles).</p>
<p>This is quality nouveau cuisine – without the silly small portions –  put together by experienced chef Enrique. For starters, try <em>pulpo en tinta de calamar</em> (octopus in squid ink), <em>caviar de berenjena</em> (aubergine caviar) or <em>sopa de cangrejo</em> (crab soup). The best main courses include <em>pato le Chansonnier</em> (duck le Chansonnier), <em>pechuga de pollo con salsa de tamarindo,</em> (chicken breast with tamarind) and <em>pescado a la provenzal</em> (fish provencal). Desserts are reasonable, the coffee is good and our only complaint would be the limited and overpriced wine men. <br />• <em>Calle J No 257, between Calles 13 and 15, Vedado, +537 832 1576</em></p>
<h2>Café Laurent<br /></h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329222875990/havana-cafe-laurent-007.jpg" alt="havana cafe laurent" width="460" height="276" /></span></p>
<p>The entrance to Café Laurent gives little away. Although it is just around the corner from the famous Hotel Nacional,  you have to be guided into the apartment building, where a small antique elevator takes you up to the penthouse. This is not a charming family-run paladar, but a stylish and professional restaurant, foremost in the new wave of private eating establishments in Havana.</p>
<p>The paladar has an updated 1950s feel. Old newspapers with 1950s adverts cover the back wall. Billowing white awnings outside provide shade and a touch of modern Miami.</p>
<p>Dayron Aviles Alfonso is the Cuban chef who, having worked in San Sebastián as well as in Buenos Aires, is comfortable with the Spanish Basque-based menu. The food is excellent. Red snapper with clams and shrimp in green sauce (<em>pargo con almejas y gambas en salsa verde</em>) is fabulous. Shrimps, steak, meatballs and salads are all well done, while the <em>biscotti de chocolate</em> is irresistible. On Sundays, try the lunch special: tasty paella or risotto.<br />• <em>Calle M No 257, between Calles 19 and 21, Vedado, +537 831 2090</em></p>
<h2>Atelier<br /></h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329222758785/havana-atelier-007.jpg" alt="havana atelier" width="460" height="276" /></span></p>
<p>Atelier is a contemporary space in an idiosyncratic Havana mansion, with a large main room and two balconies with boundless cushions. An antique hob outside and old sewing and adding machines inside give the place a retro feel.</p>
<p>Atelier is run by Niuris Higueras, who has long nutured her passion for exciting food: the menu changes every day.  While Niuris is the inspiration, Enrique is the experienced chef and together they create an eclectic range of dishes, including falafels, <em>pato confitado (</em>duck confit), <em>lomito de res con camarones y espuma de apio al olivo</em> (sirloin steak with shrimp and celery mousse), <em>conejo al vino (</em>rabbit in wine) to <em>cerdo asado</em> (roast pork). Desserts are standard (flan, tarts, ice cream) but good. The food is consistently excellent, if a little unpredictable, as is the service.  <br />• <em>Calle 5, between Paseo y Calle 2, Vedado, +537 836 2025</em></p>
<h2>Doña Eutemia<br /></h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329223134771/havana-dona-eutemia-007.jpg" alt="havana dona eutemia" width="460" height="276" /></span></p>
<p>It would take a hard heart to be immune to the charms of Leticia, the diminutive elderly owner of Doña Eutemia. She wants so much to offer an intimate relaxing place that she hopes you&#8217;ll linger – even when she has a queue outside. This paladar is opposite an artist&#8217;s workshop a few metres from state restaurant El Patio, on Cathedral Square. The contrast could not be greater.</p>
<p>Leticia had no formal training but has developed a traditional Cuban menu based on her mother&#8217;s dishes. She doesn&#8217;t like to invent new dishes or add a modern touch. So look for <em>tamal, ropa vieja</em> (literally, old clothes, a dish of shredded steak in tomato sauce), and pork, rice and beans. Don&#8217;t underestimate how well these dishes can be prepared. We loved everything, including an excellent <em>filet mignon</em> and octopus with garlic. If the paladar is full you&#8217;ll have a long wait: just take your newspaper and a healthy dose of patience. <br />• <em>Callejón del Chorro No 60c, Plaza de la Catedral,+535 270 6433</em></p>
<h2>La Carboncita </h2>
<p>This paladar is run by an Italian, Walter. There is a menu, with pizzas and pastas, as well as some meat dishes, but most regulars simply have whatever Walter suggests. His recommendation is invariably uncomplicated, but this is undeniably the best place for pizza and pasta in Havana. I am not really sure what the secret ingredient is, but I do know that it includes a large dash of Walter&#8217;s charm, mixed with the freshest ingredients and a newly installed stone pizza oven.</p>
<p>The place is unspectacular in decor and ambience. Pleasant, comfortable, unpretentious with lightning-quick service, this is simply a good place to eat within a 200-year-old former monastery. People in the know return again and again because one hit is never enough.<br />• <em>Calle 3a No 3804 between Calles 38 and 40, Miramar, +537 203 0261</em></p>
<h2>La Galería</h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329222657163/Havana-la-galeria-007.jpg" alt="Havana la galeria" width="460" height="276" /></span></p>
<p>Opened in mid-2011, La Galería is another welcome addition to the city&#8217;s paladares. Located on the corner of Calles 19 and 12, it has an outdoor terrace as well as a nice indoor, air-conditioned space. This is a place of ambient charm, which would be entirely normal in most cities, but somehow appears notable in Havana. The food really is excellent and the menu is varied and well presented. La Galería is as good for garlic prawns as for filet mignon or fresh fish. The staff are experienced and apparently feel neither an intense need to chat nor abandon you when it gets quiet. I like this place. <br />• <em>Calle 19 No 1010, Esquina 12, Vedado, +537 836 3603</em></p>
<h2>El Carruaje</h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329222971376/havana-caruaje-007.jpg" alt="havana caruaje" width="460" height="276" /></span></p>
<p>El Carruaje (The Carriage) is in the leafy suburb of Siboney. The mansion has an elegant pool and large <em>ranchón</em>. The owners/managers are Mirka and Raúl. Raúl is a builder who has supervised and managed the construction.  Mirka trained as a chemical engineer but somehow found her way into tourism, working for 16 years at the Habana Libre Hotel. The restaurant is her dream, with her ideas and menu. The lighting on the terrace may be a little bright, the pictures a little kitsch and the indoor area too pink, but the staff are young, attentive and quick.</p>
<p>Mirka describes the food as Cuban with fusion international. Starters are especially good. Normally, I dislike <em>tamal – </em>ground maize – but the <em>tamal en hoja grille relleno de tomate confitado y envuelto en jamón serrano</em> (grilled tamal filled with candied tomato wrapped in cured ham) is great. There are a lot of good main courses, including excellent lamb with red wine. A range of pizzas is also available. The quality of the place is shown by its popularity: as you leave, you are asked to ring a bell if you enjoyed your meal, and it sounds regularly. <br />• <em>Calle 200 No 2104, between Calles 21 and 23, Siboney, +537 271 4347, </em><a href="http://www.restaurantelcarruaje.com" title=""><em>restaurantelcarruaje.com</em></a></p>
<h2>Castas y Tal</h2>
<p>    <span class="inline wide"><br />
                <img src="http://static.guim.co.uk/sys-images/Travel/Pix/pictures/2012/2/14/1329223060576/havana-castas-y-tal-007.jpg" alt="havana castas y tal" width="460" height="276" /></span></p>
<p>Castas y Tal is on the 11th floor of a large apartment building in Vedado, just around the corner from Hotel Presidente. The restaurant has three areas, a main dining room that can seat eight, an indoor terrace with glass windows and a side area where you can have an excellent caipirinha prepared with <em>eau de vie (</em>fruit brandy<em>)</em>, and caipiroska (with vodka). This is not a slick mega-paladar but a homely lounge.</p>
<p>Jonathan Reyes is a young Cuban entrepreneur and chef Ransys Valdés knows and loves her food. With a German grandmother, Chinese uncle and various Spanish relatives, she has plenty of influences.</p>
<p>The food is light, fresh and healthy. Croquettes, tapas and Spanish omelettes are delicious but do not sit like a lead balloon in your stomach. Everything possible is made in house. Several dishes are special recipes of Ransys: <em>cordero casto</em> is boned lamb cooked with masala spices; <em>pollo y tal (</em>boned chicken with vegetables in pineapple juice and ginger); shrimps in rosemary sauce; and roast beef in mushroom sauce. You have to try the <em>Piso 11</em> dessert – French bread with eggs, red wine, vanilla ice-cream, hot chocolate and ginger. Standard Spanish and Chilean wines should be available. <br />• <em>Calle E No 158 B, between Calles 9a and Calzada, Vedado +537 833 1425</em></p>
<h2>La Campana<br /></h2>
<p>At first glance, chill-out bar and grill La Campana seems more like an upmarket finca (farm) than anything else. This is a swish <em>ranchón</em> beside a nice pool. Depending on the night, you may be able to combine dinner with a concert. Kelvis Ochoa, December Bueno and David Torrens have all played poolside recently. On these nights, starting around 11pm, the place gets packed to the rafters with a trendy young crowd. Sunday lunch is more a family time. The menu, which has received mixed reviews, is extensive and includes tapas (ceviche, carpaccio, <em>papas bravas</em>, gazpacho and so on) and sushi, pizzas and pastas (gnocchi are a speciality), Chateaubriand steak, fish and paella. Everything except traditional Cuban-Creole fare. <br />• <em>Calle 212 No 2904, between Calles 29 and 31, La Lisa, +537 271 1073</em></p>
<p>This list was compiled by <a href="http://www.cubaabsolutely.com/">Cuba Absolutely</a>, an online lifestyle magazine about Cuba</p>
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		<title>Answer to Shocking &#039;Faster-Than-Light&#039; Particles Expected Soon</title>
		<link>http://coolestclocks.com/answer-to-shocking-faster-than-light-particles-expected-soon</link>
		<comments>http://coolestclocks.com/answer-to-shocking-faster-than-light-particles-expected-soon#comments</comments>
		<pubDate>Sun, 19 Feb 2012 06:24:02 +0000</pubDate>
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		<guid isPermaLink="false">http://coolestclocks.com/answer-to-shocking-faster-than-light-particles-expected-soon</guid>
		<description><![CDATA[VANCOUVER, British Columbia — Physicists stunned the world last year by announcing they&#8217;d seen signs that particles called neutrinos were traveling faster than light — a feat thought to be proven impossible by Einstein. Ever since, other researchers have been racing to try the experiment on their own to see if the findings hold up. [...]]]></description>
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	<span class="yshortcuts">VANCOUVER, British Columbia</span> — Physicists stunned the world last year by announcing they&#8217;d seen signs that particles called <span class="yshortcuts">neutrinos</span> were traveling faster than light — a feat thought to be proven impossible by Einstein. Ever since, other researchers have been racing to try <span class="yshortcuts">the experiment</span> on their own to see if the findings hold up.</p>
<p>
	Some results of these tests should be announced this spring, scientists said Friday (Feb. 17) here at the annual meeting of the American Association for the Advancement of Science.</p>
<p>
	&#8220;It&#8217;s very hard to find an error by reading a paper,&#8221; said particle physicist Rob Roser of the <span class="yshortcuts">Fermi National Accelerator Laboratory</span> (Fermilab) in Batavia, Ill., who was not involved in <a rel="nofollow" href="http://www.livescience.com/16183-faster-speed-light-physics-breakthrough.html">the original experiment</a>. &#8220;What you need is for someone else to make the measurement. We&#8217;ll see what happens.&#8221;</p>
<p>
	<strong>Shocking finding</strong></p>
<p>
	The bizarre finding was first reported in September 2011, when physicists at the CERN laboratory in <span class="yshortcuts">Geneva, Switzerland</span>, announced that an <span class="yshortcuts">experiment</span> called <span class="yshortcuts">OPERA</span> had measured the tiny subatomic particles apparently breaking what was thought to be <a rel="nofollow" href="http://www.livescience.com/16248-speed-light-special-relativity-neutrinos.html">the ultimate cosmic speed limit</a>.</p>
<p>
	OPERA sends neutrinos 454 miles (730 kilometers) underground to the INFN Gran Sasso Laboratory in Italy, and measures how fast they take to make the trip. While researchers expected the almost-massless particles to travel at near light speed, they actually appeared to arrive at their destination about 60 billionths of a second sooner than light would have.</p>
<p>
	If this really occurred, it would contradict Albert Einstein&#8217;s special theory of relativity, and throw much of physics into upheaval. [<a rel="nofollow" href="http://www.livescience.com/16214-implications-faster-light-neutrinos.html">10 Implications of Faster-Than-Light Neutrinos</a>]</p>
<p>
	<strong>Double check</strong></p>
<p>
	The discovery was met with <a rel="nofollow" href="http://www.livescience.com/16208-scientists-react-cern-neutrino-faster-light.html">shock and skepticism by most physicists</a>, including the members of the OPERA team themselves.</p>
<p>
	Joked <span class="yshortcuts">Sergio Bertolucci</span>, research director at CERN, the finding is hard to believe because &#8220;nothing in Italy arrives ahead of time.&#8221;</p>
<p>
	The researchers immediately invited other experts to weigh in and try to reproduce their results to either confirm or disprove the finding. And that&#8217;s just what they&#8217;ve been doing.</p>
<p>
	Several attempts to recreate the <span class="yshortcuts">OPERA experiment</span> have been undertaken around the world, including one in Japan called T2K (Tokai to Kamioka), and another, called <a rel="nofollow" href="http://www.livescience.com/14771-muon-electron-neutrino-particle-transformation.html">MINOS, at Fermilab</a>.</p>
<p>
	MINOS sends neutrinos from its location near Chicago to a mine in northern Minnesota. Last fall, MINOS didn&#8217;t have the right equipment to make a measurement sensitive enough to prove or disprove the OPERA results. Since then, the lab has installed new hardware and started up the experiment.</p>
<p>
	&#8220;They started two weeks ago collecting data,&#8221; Roser said. &#8220;I would expect you would hear in May or June what Fermilab&#8217;s answer is.&#8221;</p>
<p>
	<strong>Other sources of error</strong></p>
<p>
	In addition to looking to outside measurements, the OPERA researchers have tweaked their experimental setup to address <a rel="nofollow" href="http://www.lifeslittlemysteries.com/1942-icarus-experiment-faster-light-particles.html">concerns raised by other scientists</a> about potential sources of error.</p>
<p>
	For example, some worried that the <a rel="nofollow" href="http://www.lifeslittlemysteries.com/1851-faster-than-light-neutrino-relativity-gps-clocks.html">use of GPS satellites</a> to time the departure of the neutrinos from CERN in the original experiment was introducing flaws. In response, the OPERA physicists conducted the experiment again, using only atomic clocks to measure timing, and still came up with the same result.</p>
<p>
	&#8220;They’ve changed a number of things, which might have brought them into some doubt,&#8221; Bertolucci said. &#8220;It is very difficult and the fact that nobody was able to find an easy solution immediately means essentially they’ve done their job.&#8221;</p>
<p>
	If other experiments like MINOS and T2K also measure <a rel="nofollow" href="http://www.livescience.com/16207-faster-light-discovery-time-travel.html">neutrinos traveling faster than light</a>, it doesn&#8217;t rule out that an error no one thought of is plaguing all the experiments. However, it makes the likelihood of an error much more remote, Roser said.</p>
<p>
	&#8220;I don&#8217;t know which I&#8217;m rooting for,&#8221; Roser told LiveScence. &#8220;If three or four different experiments around the world see the same thing it&#8217;s hard not to be convinced.&#8221;</p>
<p>
	For evidence that sometimes shocking results are true, Bertolucci pointed to the famous 1887 experiment by Albert Michelson and Edward Morley that disproved the notion, popular at the time, that the universe was filled with a medium that carries light called an ether.</p>
<p>
	&#8220;They found a result totally incompatible with the present theory of the time, but they were right,&#8221; Bertolucci said. &#8220;We have to just keep an open mind.&#8221;</p>
<p>
	<em>You can follow LiveScience senior writer Clara Moskowitz on Twitter @</em><a rel="nofollow" href="http://twitter.com/ClaraMoskowitz"><em>ClaraMoskowitz</em></a><em>. For more science news, follow LiveScience on twitter </em><a rel="nofollow" href="http://www.twitter.com/" title="http://www.twitter.com/"><em>@livescience</em></a><em>.</em></p>
<ul>
<li><a rel="nofollow" href="http://www.livescience.com/13593-exotic-particles-sparticles-antimatter-god-particle.html">Wacky Physics: The Coolest Little Particles in Nature</a></li>
<li><a rel="nofollow" href="http://www.livescience.com/16206-faster-light-discovery-neutrinos-infographic.html">Surprising Faster-Than-Light Discovery: How It Works (Infographic)</a></li>
<li><a rel="nofollow" href="http://www.lifeslittlemysteries.com/1817-mysterious-physics-everyday-things.html">The Mysterious Physics of 7 Everyday Things</a></li>
</ul>
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		<title>Custom Parts Made to Order with Ponoko</title>
		<link>http://coolestclocks.com/custom-parts-made-to-order-with-ponoko-6</link>
		<comments>http://coolestclocks.com/custom-parts-made-to-order-with-ponoko-6#comments</comments>
		<pubDate>Thu, 16 Feb 2012 06:01:58 +0000</pubDate>
		<dc:creator></dc:creator>
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		<guid isPermaLink="false">http://coolestclocks.com/custom-parts-made-to-order-with-ponoko-6</guid>
		<description><![CDATA[&#013; &#013; &#013; Many of the coolest things in the maker movement involve a made-to-order part or component. So what do you do if you don’t have a 3D printer, laser cutter, or a ShopBot CNC router? You Ponoko it. Ponoko is a software platform (not a verb yet) that connects you to the manufacturing [...]]]></description>
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<p><a href="http://blogs-images.forbes.com/tjmccue/files/2012/01/ponoko_thumb_product_page.jpg"><img class="alignright size-medium wp-image-218" src="http://blogs-images.forbes.com/tjmccue/files/2012/01/ponoko_thumb_product_page-300x300.jpg" alt="" width="300" height="300" /></a>Many of the coolest things in the maker movement involve a made-to-order part or component. So what do you do if you don’t have a 3D printer, laser cutter, or a ShopBot CNC router? You Ponoko it.</p>
<p><a title="Personal Manufacturing Platform" href="http://www.ponoko.com" target="_blank">Ponoko </a>is a software platform (<em>not a verb yet)</em> that connects you to the manufacturing device you need for your custom made part. They call it “Personal Factory” and the platform is not science fiction – you can design a digital product and have it custom made today. Their disruptive technology falls within the US$500M Digital Manufacturing segment of the US$25B Product Lifecycle <a href="http://www.forbes.com/management/">Management</a> (PLM) market, expected to grow to US$44B by 2017. That is far from science fiction.</p>
<p>In its simplest form, Personal Factory acts as a universal printer driver that enables easy to use product creation apps to ‘talk with’ manufacturing devices, without the app developers needing to understand the complexity of the machines.</p>
<p>Co-founder Derek Elley shared some insights with me into how Ponoko came to be and what it sees as the big opportunity in the maker community.</p>
<p><strong>Distributed Manufacturing Star Trek Style</strong></p>
<blockquote><p><em>“Our original vision in May 2006 was a ‘making device’ in every business, school and home – powered by our software platform, which turned out to be called Personal Factory. In other words we set out to build the software platform that would support all of the world’s future ‘Replicators’ in many different locations = <strong>distributed manufacturing Star Trek style</strong>” [emphasis mine].</em></p>
</blockquote>
<p>Back then this seemed a bit far-fetched for people to wrap their heads around, and just might still seem that way to some, but Ponoko was the first place you could both make and sell your product ideas online (in 2007). It connects creators with various making devices (currently 3D printers, laser cutters, CNC routers, with more to come, I’m told) and provides them with a marketplace or showroom to sell their designs and/or products. After iTunes in 2001, Flickr in 2004 and YouTube in 2005, Ponoko was the first to enable people to trade product designs online.</p>
<p>“Hence we released our software platform to the world when we launched the first <a href="http://www.ponoko.com/app-gateway" target="_blank">app store for the maker movement</a>. This is our core direction. So you’ll see lots more apps and lots more manufacturing devices connected to Personal Factory platform into the future,” Mr. Elley shared.</p>
<p><strong>Raw designs are not necessarily make-able designs.</strong></p>
<p>The big opportunity that Ponoko solves is a problem that many have overlooked: Raw designs are not necessarily make-able designs. The platform verifies a consumer’s raw product design can be made using their selected material and manufacturing method (and rejects those that cannot), it provides an instant online price to make custom designs, and it distributes verified designs to local manufacturing devices for on demand production. One of 15 facilities – choosing the one that is closest to you. There’s an environmental advantage to this local manufacturing, too. Over 100,000 customer designed goods have been made in those 15 locations throughout the USA, Europe and Australasia – everything from 3D-printed jewelry to laser-cut clocks to CNC-routed furniture.</p>
<p><strong>Ponoko’s app store welcomes latest Autodesk 123D apps</strong></p>
<p>Ponoko recently announced that software giant, Autodesk, will connect its 123D web site the Personal Factory API to turn designs into custom goods. Individuals can upload their 123D designs directly from the within 123D, select materials, and get an instant online price to make and ship their custom goods using the Personal Factory network of 3D printing  and laser cutting suppliers. App developers can start creating “making apps” using the newest API.</p>
<p>While “Ponoko” may not be verb today, it isn’t far off. “Just <a href="http://www.forbes.com/companies/google/">Google</a> It” is a phrase you frequently hear when someone needs to search online. When the time comes to turn your digital design into a custom made part, people may very well start saying, “Just Ponoko It.”</p>
<p>Check out their very cool <a href="http://blog.ponoko.com/">blog</a> and <a href="http://www.ponoko.com/showroom/">product gallery showcase</a>, too.</p>
<p>Photo courtesy Ponoko Showroom and <a title="Ponoko Showroom Designer Flow Sock Dryer" href="http://www.ponoko.com/design-your-own/products/super-fast-socks-dryer-7103" target="_blank">Designer: Flow</a>.</p>
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		<title>Sound mixer reteams with Martin Scorsese for on &quot;Hugo&quot;</title>
		<link>http://coolestclocks.com/sound-mixer-reteams-with-martin-scorsese-for-on-hugo-3</link>
		<comments>http://coolestclocks.com/sound-mixer-reteams-with-martin-scorsese-for-on-hugo-3#comments</comments>
		<pubDate>Thu, 16 Feb 2012 06:01:57 +0000</pubDate>
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		<description><![CDATA[LOS ANGELES, Feb 8 (TheWrap.com) &#8211; Tom Fleischman has mixed sound for many of the Martin Scorsese movies that are full of gunshots, punches and profanities &#8211; but like his director, Fleischman tried a change of pace last year with &#8220;Hugo.&#8221; The Best Picture nominee&#8217;s sound palette leans toward the ticking of clocks, the bustle [...]]]></description>
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<p class="first">LOS ANGELES, Feb 8 (TheWrap.com) &#8211; <span class="yshortcuts">Tom Fleischman</span> has mixed sound for many of the Martin Scorsese movies that are full of gunshots, punches and profanities &#8211; but like his director, Fleischman tried a change of pace last year with &#8220;Hugo.&#8221; The Best Picture nominee&#8217;s sound palette leans toward the ticking of clocks, the bustle of a Parisian <span class="yshortcuts">train station</span> and the occasional roar of a locomotive, much of it set to the strains of small-combo jazz from the early decades of the 20th Century.</p>
<p>              Fleischman is a five-time Oscar nominee; his earlier nods came for &#8220;Reds,&#8221; &#8220;The Silence of the Lambs,&#8221; &#8220;Gangs of New York&#8221; and &#8220;The Aviator.&#8221;</p>
<p>              What were the specific challenges in &#8220;Hugo&#8221; for you?</p>
<p>              I guess the nightmare train scene, where the train crashes into the station, was the biggest challenge. Mainly because there were lots of <span class="yshortcuts">sound effects</span> and lots of <span class="yshortcuts">music</span>, and whatever dialogue there was had to come through that. And when I first heard Howard Shore&#8217;s score, I thought, &#8220;How are we going to get all of this in there and have it make any sense?&#8221; You start piling a lot of stuff in, and eventually it just turns to mush and you don&#8217;t really hear anything.</p>
<p>              But when we added the music, it really played, and you could hear it all. Howard really did a great job on that cue. It&#8217;s tough to have a driving cue like that, which is big and loud and orchestrated, and have it not blot out everything else.</p>
<p>              Most of the action takes place inside the huge train station, where you&#8217;ve got sound coming from all directions: train noise, music from the cafe and the stores, people everywhere.</p>
<p>              Balancing that stuff out is difficult, and it takes a lot of care. And the set was very noisy. Besides all the extras, with lots of movement and footsteps, there was steam all over the <span class="yshortcuts">train station</span>. And steam generators make noise, which we had to justify with the steam we see in the picture.</p>
<p>              But the biggest challenge in the train station, I think, was to get the right quality in some of the music. When the station inspector meets the flower lady, there&#8217;s music playing that is supposed to be coming from somewhere in the station, perhaps the cafe. That was a challenge to get the right sound for that source cue, to make it seem believable and still have the emotional quality that Marty was looking for.</p>
<p>              The film makes wonderful use of 3D to create the space in which the action takes place, and obviously sound is a large part of creating that immersive environment.</p>
<p>              Oh, absolutely. I&#8217;ve always said that we&#8217;ve been mixing in 3D for years. We&#8217;ve always had surround speakers. But this was the first 3D film that I&#8217;ve worked on.</p>
<p>              Did your process change because of the 3D?</p>
<p>              We didn&#8217;t actually mix with 3D glasses or anything like that. I screened the film before we started in 3D, so I knew what to expect. And later on in the process, when we had something together, we went back and screened it again in 3D and made some adjustments. It was a lot of fun.</p>
<p>              Did the Dolby 7.1 surround format helped with creating the 3D environment?</p>
<p>              Yes, it did. Particularly in that nightmare train sequence. The close-up of the locomotive, the wheels, the pistons &#8211; we were able to pan those things very effectively to the side speakers without having it overwhelm anything from the back. That also helped in being able to work with music. It was the first time I used the 7.1, but I really liked it.</p>
<p>              You&#8217;ve done quite a few things with <span class="yshortcuts">Martin Scorsese</span> over the years.</p>
<p>              Yeah, I&#8217;ve worked on just about every one of his films since &#8220;The King of Comedy.&#8221; I did a little bit of temp work on &#8220;Raging Bull,&#8221; but they mixed that out here on the west coast. And then I started with &#8220;King of Comedy,&#8221; and I think I&#8217;ve worked on every one of his films since then.</p>
<p>              Ben Kingsley said that between &#8220;action&#8221; and &#8220;cut,&#8221; Marty sees everything an actor does. When he&#8217;s working with you, does he hear everything?</p>
<p>              Yes, he does. And he always knows what he wants. He never comes in experimenting and trying to find a theme or a motif in sound. He always knows what he wants going in, and that usually involves hearing the dialogue, hearing the music and hearing the sound effects.</p>
<p>              (Laughs) That&#8217;s what he says to me when he walks in first thing. &#8220;Tom, I want to hear the dialogue, I want to hear the music and I want to hear the sound effects.&#8221; At any given moment, there&#8217;s always one of those three things that&#8217;s the most important, and so it&#8217;s a matter of making that work, and making it work in a way that the audience isn&#8217;t aware that you&#8217;re manipulating things.</p>
<p>              I feel like I&#8217;m successful when the audience does not notice what I&#8217;m doing. I&#8217;m not a gear head &#8211; it&#8217;s not about putting in the coolest sounds, it&#8217;s about telling the story. And anything in the track that doesn&#8217;t serve to tell the story shouldn&#8217;t be there.</p>
<p>              (Editing By Zorianna Kit)</p>
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		<title>Custom Parts Made to Order with Ponoko</title>
		<link>http://coolestclocks.com/custom-parts-made-to-order-with-ponoko-5</link>
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		<pubDate>Mon, 13 Feb 2012 03:53:42 +0000</pubDate>
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		<description><![CDATA[Many of the coolest things in the maker movement involve a made-to-order part or component. So what do you do if you don&#039;t have a 3D printer, laser cutter, or a ShopBot CNC router? You Ponoko it. Ponoko is a software platform (not a verb yet) that connects you to the manufacturing device you need [...]]]></description>
			<content:encoded><![CDATA[<p>Many of the coolest things in the maker movement involve a made-to-order part or component. So what do you do if you don&#039;t have a 3D printer, laser cutter, or a ShopBot CNC router? You Ponoko it. Ponoko is a software platform (not a verb yet) that connects you to the manufacturing device you need &#8230;</p>
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		<title>Sound mixer reteams with Martin Scorsese for on &quot;Hugo&quot;</title>
		<link>http://coolestclocks.com/sound-mixer-reteams-with-martin-scorsese-for-on-hugo-2</link>
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		<pubDate>Mon, 13 Feb 2012 03:53:41 +0000</pubDate>
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		<description><![CDATA[LOS ANGELES, Feb 8 (TheWrap.com) &#8211; Tom Fleischman has mixed sound for many of the Martin Scorsese movies that are full of gunshots, punches and profanities &#8211; but like his director, Fleischman tried a change of pace last year with &#8220;Hugo.&#8221; The Best Picture nominee&#8217;s sound palette leans toward the ticking of clocks, the bustle [...]]]></description>
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<p class="first">LOS ANGELES, Feb 8 (TheWrap.com) &#8211; <span class="yshortcuts">Tom Fleischman</span> has mixed sound for many of the Martin Scorsese movies that are full of gunshots, punches and profanities &#8211; but like his director, Fleischman tried a change of pace last year with &#8220;Hugo.&#8221; The Best Picture nominee&#8217;s sound palette leans toward the ticking of clocks, the bustle of a Parisian <span class="yshortcuts">train station</span> and the occasional roar of a locomotive, much of it set to the strains of small-combo jazz from the early decades of the 20th Century.</p>
<p>              Fleischman is a five-time Oscar nominee; his earlier nods came for &#8220;Reds,&#8221; &#8220;The Silence of the Lambs,&#8221; &#8220;Gangs of New York&#8221; and &#8220;The Aviator.&#8221;</p>
<p>              What were the specific challenges in &#8220;Hugo&#8221; for you?</p>
<p>              I guess the nightmare train scene, where the train crashes into the station, was the biggest challenge. Mainly because there were lots of <span class="yshortcuts">sound effects</span> and lots of <span class="yshortcuts">music</span>, and whatever dialogue there was had to come through that. And when I first heard Howard Shore&#8217;s score, I thought, &#8220;How are we going to get all of this in there and have it make any sense?&#8221; You start piling a lot of stuff in, and eventually it just turns to mush and you don&#8217;t really hear anything.</p>
<p>              But when we added the music, it really played, and you could hear it all. Howard really did a great job on that cue. It&#8217;s tough to have a driving cue like that, which is big and loud and orchestrated, and have it not blot out everything else.</p>
<p>              Most of the action takes place inside the huge train station, where you&#8217;ve got sound coming from all directions: train noise, music from the cafe and the stores, people everywhere.</p>
<p>              Balancing that stuff out is difficult, and it takes a lot of care. And the set was very noisy. Besides all the extras, with lots of movement and footsteps, there was steam all over the <span class="yshortcuts">train station</span>. And steam generators make noise, which we had to justify with the steam we see in the picture.</p>
<p>              But the biggest challenge in the train station, I think, was to get the right quality in some of the music. When the station inspector meets the flower lady, there&#8217;s music playing that is supposed to be coming from somewhere in the station, perhaps the cafe. That was a challenge to get the right sound for that source cue, to make it seem believable and still have the emotional quality that Marty was looking for.</p>
<p>              The film makes wonderful use of 3D to create the space in which the action takes place, and obviously sound is a large part of creating that immersive environment.</p>
<p>              Oh, absolutely. I&#8217;ve always said that we&#8217;ve been mixing in 3D for years. We&#8217;ve always had surround speakers. But this was the first 3D film that I&#8217;ve worked on.</p>
<p>              Did your process change because of the 3D?</p>
<p>              We didn&#8217;t actually mix with 3D glasses or anything like that. I screened the film before we started in 3D, so I knew what to expect. And later on in the process, when we had something together, we went back and screened it again in 3D and made some adjustments. It was a lot of fun.</p>
<p>              Did the Dolby 7.1 surround format helped with creating the 3D environment?</p>
<p>              Yes, it did. Particularly in that nightmare train sequence. The close-up of the locomotive, the wheels, the pistons &#8211; we were able to pan those things very effectively to the side speakers without having it overwhelm anything from the back. That also helped in being able to work with music. It was the first time I used the 7.1, but I really liked it.</p>
<p>              You&#8217;ve done quite a few things with <span class="yshortcuts">Martin Scorsese</span> over the years.</p>
<p>              Yeah, I&#8217;ve worked on just about every one of his films since &#8220;The King of Comedy.&#8221; I did a little bit of temp work on &#8220;Raging Bull,&#8221; but they mixed that out here on the west coast. And then I started with &#8220;King of Comedy,&#8221; and I think I&#8217;ve worked on every one of his films since then.</p>
<p>              Ben Kingsley said that between &#8220;action&#8221; and &#8220;cut,&#8221; Marty sees everything an actor does. When he&#8217;s working with you, does he hear everything?</p>
<p>              Yes, he does. And he always knows what he wants. He never comes in experimenting and trying to find a theme or a motif in sound. He always knows what he wants going in, and that usually involves hearing the dialogue, hearing the music and hearing the sound effects.</p>
<p>              (Laughs) That&#8217;s what he says to me when he walks in first thing. &#8220;Tom, I want to hear the dialogue, I want to hear the music and I want to hear the sound effects.&#8221; At any given moment, there&#8217;s always one of those three things that&#8217;s the most important, and so it&#8217;s a matter of making that work, and making it work in a way that the audience isn&#8217;t aware that you&#8217;re manipulating things.</p>
<p>              I feel like I&#8217;m successful when the audience does not notice what I&#8217;m doing. I&#8217;m not a gear head &#8211; it&#8217;s not about putting in the coolest sounds, it&#8217;s about telling the story. And anything in the track that doesn&#8217;t serve to tell the story shouldn&#8217;t be there.</p>
<p>              (Editing By Zorianna Kit)</p>
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		<title>Worlds coolest alarm clock</title>
		<link>http://coolestclocks.com/worlds-coolest-alarm-clock</link>
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		<pubDate>Fri, 10 Feb 2012 02:54:53 +0000</pubDate>
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<p>Check out this cool clock!</p>
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