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Shula’s Restaurant Group steps into a new era as NFL’s most-winningest coach hands over the reigns. Don Shula is no stranger to victory. As the NFL’s most-winningest coach, including a 17-0 unbeaten season for the 1972 Miami Dolphins, Don’s penchant for excellence never left him. Even after his retirement in 1980, Don continued giving everything in his life his all, including the restaurant group he founded in 1989. After 30 years in the restaurant business, Shula’s Restaurant Group now encompasses an incredible 28 locations throughout seven states within the U.S. The group is comprised of five brands, spanning the spectrum of fine dining, premium casual, casual and fast-casual concepts, including: Shula’s Steak House, Shula’s 2 Steak & Sports,347 Grille by Coach Shula, Shula’s Bar & Grill, and Shula Burger. Though each brand has its own distinct menu and atmosphere, there’s a common thread throughout each Shula’s Restaurant Group location: a commitment to excellence in food and service for every single diner. It’s a tradition that mirrors Don’s personal and professional dedication to quality and performance. “Our friendship with the Graham family in Miami Lakes was our first introduction to the restaurant business,” says Don of his first steps toward building the legendary namesake brand. “I wanted to connect with the local community on a different level, as well as celebrate the accomplishment of winning a ‘Perfect Season.’” Don’s main prerogative was to instill his own philosophies into the restaurant staff, as well providing an upscale dining experience. You might not think there’s much connection between professional football and the restaurant industry, but Don doesn’t see it that way. He takes pride in the competitive nature of the business, and taps into his desire to win to see the restaurant group through challenges. “The day-to-day operations are very much in line with how you prepare a sports team to win! You have to hire the right people, make sure they are coached properly for their positions, have the tools and equipment they need to succeed, and have a game plan in place,” he says. “It takes a lot of preparation and planning to make sure the guest has a winning experience every time.” Over the last three decades, Shula’s has been a mainstay in the restaurant industry as an example of a brand with staying power in an ever-changing culinary climate. “I think initially Shula’s was successful because of the name recognition, but that only works once or twice. You have to give people a reason to come back to the restaurant, and that’s our consistent and quality product,” says Don. He also believes that great partnerships are key to success, both on the field and in the restaurant business. “Our partners have believed in the brand, and have strived to live up to the standards we’ve implemented,” says Don. “We never compromise on quality, and that’s apparent on many levels. When a customer has a great experience, they share it, and word spreads.” Click below to launch slideshow > To help propel the future growth of the company, in 2019 Don brought in a new executive team that he believed could take the Restaurant Group to new heights over the next 30 years. A crucial member of that team is the new Corporate Culinary Director, Chef Demetrio Zavala, who has cooked under the tutelage of some of America’s best culinarians, including Daniel Humm of Eleven Madison Park, Eric Ripert of Le Bernardin, Rocco DiSpirito of Union Pacific, Daniel Boulud of Café Boulud, and Gordon Ramsey of Cielo. With Chef Zavala driving the menus and bringing creativity to the kitchen, the Shula’s stable of restaurant brands is poised for continued greatness. Additionally, Shula’s will be reimagining some of the concepts, and introducing new branding imagery and redesigns of some of the restaurant spaces over the next year. For his part, Don is enthusiastic about the changes, as well as the plans for Shula’s Restaurant Group in the future. “We hope to continue to build great relationships and expand our partner base, as well as opening new restaurants in new locations in the near future,” he says. “[My wife] Mary Anne and I have always wanted to build a legacy with the restaurant group that complemented my coaching career. It’s always our goal to present an extraordinary business that our family will be proud of for generations to come.” For more information about Shula’s Restaurant Group, visit Shulas.com.

The Restaurant at W South Beach (RWSB), owned and operated by Miami’s acclaimed KNR Hospitality Group, has been redesigned. For the new concept, located in the former Dutch Miami space, Executive Chef Josh Gripper and Executive Sous Chef Mario Alegre have created a “Roots American” menu, influenced by their respective upbringings Josh’s American South and Mario’s Puerto Rican heritage. Combining both chefs’ Caribbean inspirations and channeled through the spectrum of Josh’s classical French training, the menu, very much anchored in traditional comfort food, reflects a diverse melting pot of flavors. RWSB features a new menu including the debut of Sunday Brunch from noon–4 pm. “We wanted to offer our own interpretation of timeless dishes as well as contemporary items,” says Chef Gripper. “We’re excited for fans and the uninitiated to experience RWSB, knowing they will all enjoy the same exceptional dining experience they have come to expect at W South Beach.” Highlights include Yellowtail Crudo with fresh avocado ponzu, and pickled fresno and French Toast topped with lemon cream, toasted hazelnut, and apple. Enjoy creative dishes such as Kale Frittata with Meredith Farms feta; Jerk Chicken & Waffle dressed with habanero syrup and a side of pikliz (a Haitian condiment with pickled cabbage, carrots, bell peppers and Scotch bonnet peppers); Steak & Egg Burrito with pico de gallo; and Duck Hash & Sunny Side Eggs with red eye gravy. On the lighter side: a Smoked Salmon plate with the classic accoutrements and avocado toast on sourdough bread with poached eggs. And Sunday Funday would not be complete without refreshing libations —brunch goers can enjoy $30 bottles of rosé or cocktails on offer (mimosa, bellini, michelada and Bloody Mary) with an option to upgrade to 2-hour bottomless for only $25 person. Click below to launch slideshow > Lunch and dinner plates exhibit the same sophisticated sensibility with pizzas and pastas made in-house; locally sourced fish; prime cuts of meat; and garden-fresh produce. Notable dinner dishes include Grilled Octopus – caldo de pescado and crispy yucca; roasted beet salad with goat cheese, almond, and prosciutto; Ricotta Ravioli with fava beans and summer truffle; and Smoked Pork Chop with English peas and spiced baby carrot. RWSB is located inside W South Beach Hotel & Residences, 2201 Collins Avenue, in Miami Beach. For more info, visit www.rwsbmiami.com or call 305-938-3111. Note: Takeout and delivery during the Corvid19 outbreak is available. Menu: rwsbmiami.com Order: postmates.com, grubhub.com, ubereats.com, seamless.com, doordash.com Images courtesy of RWSB

Whether you are heading out to the beach or pool, it might be the perfect time for you to style your swimwear drawer with Gucci's latest bikini collection. Featuring bold and colorful prints, the new retro collection is likely to be the coolest look in Miami and beyond. Click to view larger image > By Miami Living Staff

The Chiron is the fastest, most powerful, and exclusive production super sports car in Bugatti’s history. Its sophisticated design, innovative technology, and iconic, performance-oriented form make it a unique masterpiece of art, form and technique that pushes boundaries beyond imagination. The Skyview option was developed in accordance with the attributes that characterize the Chiron. From inside, the glass roof enables a view into another dimension, flooding the cockpit with natural light. It generates a new feeling of speed and space, turning a drive in a Bugatti with skyview option into an incomparable, three-dimensional experience. The two glass elements are installed on either side of the central fin, which protrudes from the Chiron’s carbon fiber body and stretches fluidly towards the signature line, which defines the car's unmistakable profile. The heart of the Chiron is its quad-turbocharged 8 l W16 engine. This unique masterpiece generates an incredible 1,500 hp and 1,600 Nm of torque, with an almost linear power output between 2,000 and 6,000 rpm. Four high-performing turbochargers work in a two-stage controlled configuration, and define this champion of performance. A remarkable 60,000 liters of air are pumped through the engine every minute. Click below to launch slideshow > Simultaneously, 800 liters of water per minute circulate through the Chiron’s heart, and guarantee the cooling of the engine and generate the extraordinary power. For more info, visit www.bugatti.com Chiron Specs Price: 2.7M US Dollars Top Speed: 304.77 miles per hour (world record) Class: Sports car (S) Body style: 2-door coupé Engine: 8.0 L (488 cu in) quad-turbocharged W16 Power output: 1,103 kW (1,500 PS; 1,479 hp) Transmission: 7-speed dual-clutch[2] Assembly in France: Molsheim Designers: Achim Anscheidt, Sasha Selipanov, Etienne Salome, Frank Heyl Images courtesy of Bugatti

26-year-old Myles Wyatt Clohessy’s career in Hollywood is just beginning, but his journey began a long time ago. “I always knew I wanted to be an actor. My dad was an actor,” says Myles, whose father is Robert Clohessy from Boardwalk Empire, Law & Order: SVU, and Blue Bloods. Myles grew up in Cornwall, Connecticut. “Growing up, I was always on sets. I was always going to Broadway plays that he was in. It was something that I always had in the back of my mind. I did the high school musicals growing up, the middle school plays.” While acting seemed like the clear path, Myles had other hidden talents. “I was big into soccer, and ended up getting a D1 scholarship,” he says. He played college soccer at Central Connecticut State University for the MLS NY Red Bulls youth team, and was part of the US Olympic Development program. Unfortunately, Myles only played division 1 for a couple years before getting injured. It was this soccer injury that eventually led him to pursue acting more seriously and leave a career in soccer behind. After his injury, Myles left Central Connecticut State University, and went to the Conservatory of Acting in State University of New York (SUNY) at Purchase College, where he graduated from in 2016. He also studied at the Drama Center of London. “This [acting] is what I’m doing for the rest of my life. It was always something I wanted to do—I love being on stage—it was just a matter of how far I was going to take the soccer career,” Myles explains. Since graduating in 2016, Myles has been booking roles left and right. He has become quite comfortable being in-front of the camera and auditioning on short notice. Presently, he has 12 projects in post-production. “Nowadays, there is so much content, you get an audition at the very last minute. I always try to memorize it because you have so much nerves going into an audition—there is a lot riding on it,” he says. But that’s not always easy, especially when you get 10-15 pages to memorize the night before. “I try to embody the character as best as possible in a short amount of time. You maybe have two days maximum before an audition.” Getting an audition is only the start. As a young actor dipping his toes into Hollywood’s shiny water, Myles is aware of the unfortunate next phase that all actors experience: rejection. His advice for upcoming-and-coming actors: “Keep your head down and do the work, because 99% of the time you are getting rejected. Imagine going to a job interview every single day of the week, and you get told no for the whole month, until the next month, you get one job. It’s a lot of rejection and harsh critiques. Work on your craft and eventually you will hit something. It’s a lot of perseverance, you have to have thick skin.” Most recently, Myles has been filming Glow and Darkness, alongside Jane Seymour, Denise Richards, and Bruce Davison. The medieval miniseries depicts the life of Saint Francis of Assisi and the popular historical figures surrounding his life. The role of Walter of Brianne, a Nobleman, and Count of France has become Myle’s favorite, so far. “I like it because I’m dressing up as a knight, riding around on horses, shooting in Spain and France. It’s a childhood dream. I was looking at a picture the other night, me as a ten-year-old dressed up as a knight, running around, playing pretend. It’s gone full circle with this role.” Glow and Darkness has been filming in multiple locations, and while that would normally be exciting, the coronavirus has caused some hiccups. “It’s been a crazy experience. We were supposed to shoot in Italy, and then the whole coronavirus canceled that whole portion, they had to switch everything to Spain. The schedule has been crazy, people have been shooting 15-16-hour days trying to catch up.” Nevertheless, Myles has enjoyed every moment on set. “It’s fun because all the characters are based on history. My character ends up fighting with Richard the Lionheart, who was the King of England. The third crusades, all the Christian forces against the Muslim forces, and all the characters intertwined throughout that history. It focuses on my character, Richard the Lionheart, and Saint Francis of Assisi,” says Myles. “Woven in there are good romantic elements and some fantasy. It’s a fun time.” Myles is also in the Netflix original film, The Last Ferry, which premiered this March. He plays the role of Rafael, an ex-marine who is on Fire Island with his best friend, Cameron. “Without giving away too much, something happens with my ex-husband and someone finds out about it. It’s about this cat and mouse game, between Rafael and Joseph, who witnesses this murder happen on Fire Island.” Over the last four years, Myles has luckily landed many roles. “At this point in my career, I’m not choosing my characters. Weirdly, I keep getting evil, bad guys,” he chuckles. “I get a lot of bad guys, which is really fun to play, because I’m totally the opposite from that.” While he is not a “bad guy” in real life, Myles always tries to find some personal connections with his characters --something that connects to his life. “That’s how you ground the character and make him realistic,” he says. In his free time, Myles likes to go for walks and be outdoors. His passion for animals led him to volunteer at The Little Guild, a local nonprofit animal shelter in his hometown. “I’m a big advocate for animal rights. I have a dog I’ve had for 14 years. And my family is crazy, we had birds, bunnies, a horse, cats, dogs, a raccoon. I grew up around animals, I love them,” he says. “[At the shelter], we would take the dogs for walks, feed animals, clean their crates. I’m a softy for dogs.” Last summer, Myles married his high school sweetheart, Jhessica. She comes to set with him whenevener she can take time off, but when she can’t, Myles makes sure to adhere even tighter to his fitness routine and his sleep schedule. “I try to find a gym wherever I go,” says the fit actor. Myles has many dreams, like being a part of an action franchise and putting his martial arts skills to good use and starring alongside Meryl Streep, who is an icon to him. “She lives very close to my hometown, in Salisbury, Connecticut, so I see her at the supermarket all the time when I’m up here visiting my family; she seems so nice. She is so talented and versatile. It would be epic to work with her,” he chuckles. Words by Claudia Paredes • Photos courtesy of Myles Wyatt Clohessy Glow and Darkness has temporarily paused filming because of the coronavirus. In the meantime, check out Myles Clohessy in The Last Ferry on Netflix and keep up with him on Instagram: @myleswyattclohessy

Miami Army Airfield, was a World War II United States Army Air Forces airfield located at the 36th Street Airport in Miami, Florida. The military airfield closed in 1946 and the airport was returned to civil use. In 1949, the airport became a United States Air Force Reserve base until 1960. The former Air Force Reserve station and the World War II Air Transport Command facilities are found on the northeast corner of the airport, now just east of the end of the 26R runway of Miami International Airport. The Army Air Corps began using the airport in the 1930s, assigning the 21st Reconnaissance Squadron to the airfield from Langley Field, Virginia to fly search and rescue missions along with weather reconnaissance patrols. Antisubmarine mission After the Pearl Harbor Attack and the United States entry into World War II, the Air Force's use of the airport changed to being a base for antisubmarine patrols, with the airport becoming the Headquarters, for the 26th Antisubmarine Wing of the Army Air Forces Antisubmarine Command (AAFAC) from 20 November 1942 – 15 October 1943. The AAFAC flew antisubmarine patrols, searching for and attacking German U-Boats from the airport using B-18 Bolo and B-24 Liberator bombers specially equipped with radar. Technical Training Command On 16 July 1942, Army Air Forces Technical Training Command, First District, initiated a contract with Eastern Airlines for training of pilots in long distance transports at the airport. Air Transport Command Beginning in June 1941, the Miami 36th Street Airport had been established as a lend-lease supply line to British forces fighting in the Near East. Ferrying of aircraft from the airport started as early as June of that year, when a Pan American Airways subsidiary (Pan American Air Ferries, Inc) (PAAF) undertook the delivery of twenty lend-lease transport planes to Lagos on the Nigerian coast of western Africa, where the British had developed a trans-African air route to Khartoum in the Anglo-Egyptian Sudan. The success of this first operation led to contracts between the War Department and Pan American organization for more permanent ferrying and transport services all the way into Khartoum. Just before the Pearl Harbor Attack in December similar services under military control were opened into Cairo. Through most of 1942, lend-lease planes, with few exceptions, were delivered from the airport over the South Atlantic Ferrying Route by civilian crews of PAAF. Aircraft deliveries by Pan American had not exceeded ten a month before February 1942, and nearly all of these had gone to the British. But the flow of aircraft picked up in March, and by early summer a steady flow of planes was moving out to British forces in Egypt, to the Russians through Iran, and, in lesser number, across India and over the Himalayas to the Chinese. Air Transport Command (ATC) had actual command over only one of the bases, the staging base for ferried aircraft at Morrison Field, West Palm Beach, Florida beginning in January 1942. The two other Florida bases, the Miami 36th Street Airport and Homestead Army Airfield would come under ATC control by the end of the year. Most ferried aircraft on the way overseas were given a final checking and servicing at Morrison Field, the major continental ferrying base, and here the ferrying crews had their papers put in order, were issued overseas equipment, inoculated, and briefed on route conditions. Homestead Field was assigned to the ATC Caribbean Wing in order to insure adequate staging facilities for the heavy flow of ferried aircraft were available after the invasion of North Africa. Passengers and a small amount of freight were carried on ferried aircraft when there was extra space, but, for the most part, passengers, cargo, and mail moved out of the 36th Street Airport in Miami. On 7 July 1942 the Air Intransit Depot No. 6, staffed by experienced freight handlers of the Air Service Command was set up at the airport. The depot saved much cargo space by repackaging. A large proportion of the freight arriving at Miami at that time was packed in heavy wooden crates or other materials suitably designed for rail or water shipment but excessively heavy for air shipment. At one period during 1942, repacking was required on an estimated 40 per cent of the cargo arriving at Miami, with results calculated at a 30 per cent reduction in weight. The weight saved on some items was almost fantastic. A shipment of P-39 air scoops arriving at Miami weighed 128 pounds per unit, a figure reduced by repacking to 17 pounds. On another occasion, the depot received a package of four elevator assemblies having a total weight in excess of 1,000 pounds. When repacked in packages, each package weighed 108 pounds for a total saving of 588 pounds. In May 1944, Pan American Airways began flying the middle Atlantic route, going from Miami Airport through Bermuda and the Azores to Casablanca, French Morocco. Pan American began with one round trip daily between Miami and Casablanca. This was stepped up to two round trips in June, and to four in August, when Pan American's Douglas C-54 Skymasters were withdrawn from the South Atlantic route and the whole fleet of aircraft, amounting to twenty-seven transports (C-54A's and C-54B's), was concentrated on the middle Atlantic route to Casablanca. After the end of hostilities in Europe, the airport was one of three terminus in Florida for the "Green Project", the transport of overseas aircraft and personnel from Europe, Africa and the Middle East to the United States. Like much of the other planning in the spring of 1945, the Green Project predicated on the belief that the war against Japan might not be concluded before the following spring. But early in August, as the Japanese surrender became imminent, new commitments to the Pacific forced ATC to transfer to its Pacific routes eighty-two C-54's, most of which were then in use on the Green Project. As a result, by 10 August Green Project goals had been cut from transporting 50,000 to 35,000 personnel a month from overseas combat theaters to Florida. Later, this was reduced to 10,000 personnel a month, the remainder being transported home by Naval sealift units. By the end of 1945, the existing military fields at Homestead and West Palm Beach were capable of receiving the returning aircraft and personnel, and the civilian 36th Street Airport in Miami was returned to civil control. Air Force Reserve Use In 1949, Miami Airport became the home to the United States Air Force Reserve 2585th Air Force Reserve Training Center. Two years earlier, Continental Air Command had assigned the Reserve 100th Bombardment Group to the airport with two squadrons of B-29 Superfortresses. However, ConAC did not have the funding nor personnel to stand up the organization and it remained an administrative organization until inactivated in June 1949. The Tactical Air Command gained 435th Troop Carrier Wing, equipped with C-46 Commandos, became the main Air Force Reserve unit assigned to the Miami Airport throughout the 1940s and 1950s. Later upgraded to C-119 Flying Boxcars, the Wing was activated on 1 December 1952 and all personnel and aircraft were reassigned to active-duty units as replacement personnel. Although reactivated the same day, the administrative unit was not returned to strength until July 1953 when the 456th Troop Carrier Wing transferred its personnel and equipment to the 435th. Miami Army Airfield - 1945 South Atlantic Route Map In 1956, Military Air Transport Service, returned to Miami Airport when it activated several reserve air rescue squadrons as part of its Air Rescue Service. The 301st Rescue Squadron was the Air Force Reserve's first and only rescue squadron. The unit made its first rescue in January 1957. Earlier, the active-duty MATS 6th Weather Squadron (Air Weather Service) had moved its aircraft and personnel to Miami Airport from its Lend-Lease bases in the Caribbean after they were ordered closed by the Truman Administration in 1949 as a cost-savings measure. After a short stay in Miami, the Hurricane Hunter aircraft of the squadron were reassigned to Patrick AFB where they operated as a support for the various space and atmospheric missile tests over the Atlantic Missile Range. The increasing growth of the Miami Airport and the large volume of aircraft traffic led the Air Force to inactivate the Troop Carrier units in 1959. MATS moved the Air Rescue Service units in 1960 to Patrick AFB where the units began a long relationship with NASA and the U.S. space program, providing rescue-contingency operations for the first Mercury launch. Air Defense Command, however, sent a flight of F-104 Starfighter interceptor aircraft to the Miami Airport in 1961 as a defensive measure to monitor any Soviet Aircraft which might intrude on United States airspace from Cuba during the 1961 Berlin Crisis. With their return to Seymour Johnson AFB at the end of December 1961, the military use of Miami International Airport came to a close. 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For about a year now, I have become more aware of the huge impact that one family can have on the world, in terms of waste and carbon emissions, and I have been determined to reduce mine as much as possible. After my first year studying Biology at university, I suddenly thought to myself that things had to change. Looking back on it, I feels as though I had an epiphany of some sorts which made me think about the items I threw “away”, and that my eating meat (which almost seems unreal to me now) was having a detrimental effect on the planet and the animals which I had deluded myself about. I slowly started introducing ideas of ways to be eco-friendlier to my family, which thankfully, they were happy to adopt after learning more about the problems we face.  “Every time you spend money, you’re casting a vote for the kind of world you want” (Anna Lappé). I always think about this quote when it comes to reducing your carbon footprint, switching to zero waste alternatives, buying ethical clothes and consuming food. It is an incredible thought, that we, as consumers, have the power to change what huge corporations sell and advertise. If no one wanted beef, the supermarkets wouldn’t sell it. We have so much power to influence the world’s problems and yet, one of the main excuses for not changing your lifestyle is “but what can one person do, really?” I used to think this. I used to think that what I did didn’t matter unless I had an army of people behind me doing the same thing. But having introduced countless changes to my family and friends, I now know that is far from the truth. From changing to bamboo toothbrushes, I will prevent hundreds of plastic one’s going into the sea or landfill in my lifetime. From changing from cling film and foil to wax wraps, I have reduced the demand for those products (as even one person buys things regularly), prevented more plastic from entering oceans and prevented the need for making and then recycling the foil. Too often we think that if something is recyclable, the product is ‘environmentally friendly’. This couldn’t be more wrong. Aluminum is completely recyclable, however, when it goes to the recycling centers they often don’t accept it because it has been contaminated with the food it was used to protect, and therefore ends up in a landfill. The production of aluminum also produces perfluorocarbons, which are greenhouse gases much more potent (successful at trapping heat) than carbon dioxide. By buying reusable mesh fruit and vegetable bags, I no longer need to use the plastic bags they provide at the supermarket. Whilst you might look at those bags and think they aren’t too bad, because they say “100% biodegradable”, I would urge you to think again. Unless it tells you the duration of the time it takes to biodegrade, I wouldn’t trust this claim. It could take those bags years or even decades to actually, fully biodegrade, which is not what you think you are supporting when you choose to use those bags. There are countless other products that I have stopped buying and replaced with reusable and eco-friendly alternatives. These include zero-waste deodorant, reusable makeup wipes, reusable pads, zero waste natural toothpaste, shampoo bars, reusable wax wraps, and sandwich cloths, as well as buying all my dry food such as pasta, rice, oats and lentils from refill stations. All of these purchases have been more expensive than their disposable counterparts, and this is something that is controversial. For me, these products I have just listed should be more expensive. They are items that you can use over and over again, therefore have a longer lifetime than their one-use equivalents. But whilst they are more expensive in the short term, over the years and decades, you will spend so much less money on reusable items than disposable ones. This is something that people may choose not to believe, instead of thinking in the moment that cling film is infinitely cheaper than wax wraps, and foil is much cheaper than a sandwich wrap. That may be true, but the cheapness of the item comes at a different price, which is the huge carbon footprint they have and the possibility of these items ending up in the oceans, killing sea life or birds. Personally, I would much rather pay more for an item I can keep for years, knowing I am not harming anything. But this is a topic that many people cannot/refuse to think about in the moment, but hopefully, if you’ve read this, it might change your mind. Now, after talking about how some items should be more expensive, I can now talk about the items that definitely should not be more expensive than less eco-friendly alternatives. Supermarkets claim that they are doing all they can to reduce their plastic consumption. They’ve stopped providing plastic bags, they’ve added more loose fruit and vegetables, and claimed to have made a huge impact already. All these things are a great step, but the change that really needs to happen is the price. Loose fruit and vegetables are a lot more expensive than ones wrapped in plastic, and this to me makes absolutely no sense. This is why many of my university friends cannot go plastic-free, even though they might want to. A 3 pack of peppers cost a bit over a dollar, whereas buying three individually costs around $1.50. This is the reason why so many students, adults, and families choose not to go plastic-free, and it needs to be changed. If this resonates with you, email your supermarket right now! Demand that they change the prices of items so that you can buy your food shopping plastic-free. It isn’t fair that going plastic-free has everything to do with how much money you have. Just like everything else the public has been demanding, supermarkets will have to change if enough people complain. That is how the world works! So, if you want to go plastic-free but don’t have the capacity to right now, then take it into your own hands and email your supermarket.  From this article, I hope I will have inspired readers to change their consumption habits. I haven’t even touched on topics such as fast fashion and the meat and dairy industries, but those need a separate article! But from talking about zero waste, hopefully, I have convinced some people of the importance of trying. You might not be able to do everything, but that’s no excuse to give up or revert back. It is almost impossible in today’s society to go fully plastic free, which is something you have to accept when trying to reduce your plastic intake. Many products, unless you make it yourself, do not have zero waste alternatives, but as I said, you simply need to do all you can for the products you can, and it will make a huge difference. Words by by Anais Osborne. Special thanks to impakter

To kick off Super Bowl LIV weekend in Miami, Miami Design District partnered with Off The Field Players’ Wives Association to host the 19th Annual Players’ Wives Fashion Show on Friday, January 31, 2020. The signature event featured wives and significant others of current and former NFL players walking the runway in the latest fashions from the neighborhood’s top retailers including Alice & Olivia, Boheme Boutique, Cuyana, Emilio Pucci, Frame, Hublot, Jhoanna Alba, Kiki de Montparnasse, Lanvin, Sevan Bıçakçı, Tighemi, Tod’s and Zadig et Voltaire. This year, all proceeds from the show benefited Reach Higher, former First Lady Michelle Obama’s initiative to inspire students in the U.S. to complete their education past high school. Notable attendees included, Dionne Boldin, 2020 Fashion Show Committee Co-Chair and Anquan Boldin, 3x Pro-Bowler, 2015 Walter Payton Man of the Year and Super Bowl Champion, Baltimore Ravens; Kijifa Vick, 2020 Fashion Show Committee Co-Chair; Ericka Lassiter, President of Off the Field Players Wives Association and Co-Founder of the Kwamie Lassiter Foundation; Ashley Peterson and Adrian Peterson, 7x Pro-Bowler, Washington Redskins; Craig Robins, CEO and Founder, Dacra; Emilio Estefan, Musician; Alexis Stoudemire; Sybrina Fulton, Mother of Trayvon Martin; Shannon Whitehead and Tahir Whitehead, NFL Linebacker, Oakland Raiders; Bradie James, 10-yr NFL legend, Dallas Cowboys; Charlie Batch, Steelers Legend; James Conner, Pittsburgh Steelers; Eric Rowe, Miami Dolphins; Bryant McKinnie, Minnesota Vikings and more. Click to view larger image > By ML Staff. Photo Credit: @BFA

“The Girl Can’t Help It” is a 1956 film by Frank Tashlin about a young woman, played by Jayne Mansfield, who dreams of being a star vocalist. Some consider it the first rock ‘n’ roll music video ever made; built into the story line were full versions of song performances by Eddie Cochran and Gene Vincent. But Little Richard’s music was the star of the show – so much so that his song “The Girl Can’t Help It” became the movie’s title. At a small Liverpool movie theater, a 14-year-old Paul McCartney watched the hit film, mesmerized by the energy, talent and charisma of Little Richard, who had a cameo performing “Ready Teddy.” Little Richard performing ‘Ready Teady’ in ‘The Girl Can’t Help It.’ While Little Richard certainly left an impression on the talented young McCartney, he couldn’t have imagined that, in less than a decade, the two would take the stage together. Building towards the big moment A year later, McCartney met John Lennon, who was performing with his band in the back of a churchyard. The two quickly learned that they shared a love of American rock ‘n’ roll, and both were big fans of “The Girl Can’t Help It.” McCartney’s audition for Lennon even included a rendition of Eddie Cochran’s “20 Flight Rock” from the movie. Lennon asked him to join the band. The two started practicing together and dabbled in songwriting. When penning tunes, McCartney and Lennon often borrowed a formula that Little Richard had made his trademark: three chords played with a contagious, driving rhythm and blues feel. George Harrison joined them, along with Lennon’s art school buddy, Stuart Sutcliffe. They started performing together in Liverpool at venues like the Jacaranda and the famed Cavern Club. Staples of their sets included covers of the Little Richard classics “Long Tall Sally” and “Hey-Hey-Hey-Hey.” As their popularity grew, they were invited to perform residencies as the house band at the Indra and Kaiserkeller clubs in Hamburg, Germany. Playing every night allowed them to hone their live chops; by the time they returned to Liverpool and the Cavern Club, they were seasoned performers, and the crowds at their shows swelled. The next year, they toured the U.K. with Roy Orbison and Del Shannon. And then the group got their biggest break yet: They were asked to be the opening act for Little Richard at the brand new Star-Club in Hamburg in late 1962 for 14 shows. Little Richard was riding high. From 1956 to 1959, he scored 18 hit singles with his unique combination of wailing vocals, energetic piano playing and flamboyant style. Not only did McCartney and Lennon get to meet their idol, but they also got to observe and spend time with Little Richard backstage. Little Richard would later recall helping McCartney hone his vocal style in the green room. And once their residency in Hamburg concluded, Little Richard joined the group in Liverpool to see them perform at the Cavern Club. He got a glimpse of what was to come; impressed by the group’s energy, he foresaw success for the band in America. Sticking with what Richard did best When the Beatles’ manager Brian Epstein secured them their first audition with Decca Records in early 1963, Epstein decided that the band should play a set list that sounded more refined than the tracks the group had performed in Hamburg. So in front of studio executives, the group played “Three Cool Cats,” “Besame Mucho” and “The Sheik of Araby.” There’s a reason you might not recognize these songs. The record company wasn’t impressed and decided against signing the band. When another opportunity presented itself to audition for George Martin and the Parlaphone label, the band didn’t make the same mistake twice: They returned to the hard-driving Little Richard-style rhythm and blues that they had mastered under his tutelage in Hamburg. They were offered a contract, provided they find a better drummer–which is where Ringo Starr enters the story. In late 1963 the group recorded their first album, “Please, Please Me,” in 10 hours over the course of one day. It was basically their live show from the Star-Club. Tracks like “I Saw Her Standing There,” “Please, Please Me” and the album’s final song, “Twist and Shout,” borrowed heavily from the style of Richard. On the album, Lennon’s voice is noticeably harsh; it sounds raw and edgy – just like the man they had been studying in Germany. A few months after this recording session, the group famously appeared on the Ed Sullivan Show, which catapulted them to international stardom. The rest is history. Words by Clint Randles, Associate Professor of Music Education, University of South Florida. Special thanks to The Conversation for this story. You can support the independent network which provides news by donating today.

Starting May 25th, Piero Atchugarry Gallery presents the work of contemporary Latin American sculptors Verónica Vázquez, Pablo Rasgado, Artur Lescher and Túlio Pinto in the Miami Design District. Each artist has a signature sculptural practice that redefines our understanding of time, space and gravity. In December 2018, with a space established in Garzón, Uruguay, Piero Atchugarry expanded his program to North America. The gallery is committed to supporting and presenting the work of local and international artists with an institutional approach. DATE: Monday, May 25, 2020 - Thursday, June 25, 2020 TIME: Mon - Sat 11am - 7pm, Sun 12pm - 5pm ADDRESS Palm Court 140 NE 39th St Miami Florida, 33137

During these incredibly challenging and unprecedented times, Parmigiani Fleurier launched its “Helping Heroes” program in North America, a unique initiative designed to support the healthcare institutions fighting the virus across the country, as well as the independent retailers who have had to shutter their doors. DATE: Thursday, May 7, 2020 -Tuesday, June 30, 2020 TIME: Online In order to help retailers including our Miami Design District boutique, Parmigiani Fleurier implemented a temporary e-commerce platform for the United States and Canada. This program enables jewelers working from home to source watches for their clients and gives buyers the ability to make a purchase from the safety of their home, while shifting the responsibility of product availability, shipments and other logistics to the Parmigiani Fleurier team. During the check-out process, you may select a retailer to support, and the sale of the watch is then credited to that retailer. If you skip the selection, credit for the sale reverts to the retailer closest to the delivery location. Additionally, the program supports retailers’ sales teams working from home through increased sales commissions while also offering you additional benefits, like a complimentary strap with purchase and complimentary scheduled maintenance service at the 3rd and 6th year of ownership with code HelpingHeroes. To learn more about the Helping Heroes program and to view Parmigiani Fleurier’s temporary e-commerce site please www.parmigianiamericas.com

Many of Wynwood’s best restaurants and bars are now open for take-out & delivery service. Below is the latest list so you can enjoy delicious food offered by eateries across Wynwood. Below a round-up of the businesses that remain open for takeout, delivery and/or drive-thru service (subject to change): 1888 Fiaschetteria is accepting pickup orders by calling 786-391-1256. Delivery is available via phone, Uber Eats, Grubhub, and Postmates. 305 Pizza is accepting delivery and pickup orders via their website. Alter has temporarily transformed into AlterQ, a special BBQ focused menu plus select household items. Curbside takeout and delivery are available by calling 305-573-5996. Beaker & Gray is accepting pickup orders on their website. Delivery orders may be placed on Grubhub and Postmates. BND Burger is open Friday through Sunday for pickup and delivery. Pick up orders may be placed on their website, while delivery orders are available through Uber Eats. Boxelder is accepting pickup orders via their website. Bubba Tea n Smoothies is accepting walk-in takeout orders. Delivery is available through Uber Eats and Postmates. Cielto Artisan Pops is accepting pickup orders by calling 305-397-7392. Delivery is available via Uber Eats, Grubhub, and phone. Congelatte is open Tuesday, Thursday and Saturday for delivery. To order, call 754-234-3244. Coyo Taco is accepting pickup orders by calling 305-573-8228 or by using the Coyo Taco app. Delivery is available via Uber Eats. Crazy Poke is accepting pickup orders by calling 786-401-7542.  Delivery is available via Uber Eats, Grubhub, Postmates, DoorDash, and website. Dasher & Crank is offering curbside pickup orders by calling 305-640-8579. Delivery is available via Uber Eats, Postmates, DoorDash, and Seamless. Doma is offering delivery orders by calling 786-354-6835. Dr. Smood is accepting pickup orders via the Dr. Smood app. Delivery is available via Postmates and Grubhub. Fireman Derek’s is accepting pickup and delivery orders via Postmates. Grails is accepting pickup orders by calling 786-870-4313. Delivery is available via Uber Eats and Grubhub. J. Wakefield Brewing is open for to-go orders in person. You can also place an order ahead of time by calling 786-254-7779. Joe & The Juice pickup orders may be placed via the Joe & the Juice app. Delivery is available via Postmates, Uber Eats, and DoorDash. Kush is accepting takeout orders via their website. Delivery orders are available through DoorDash. KYU pickup orders may be placed on their website, while delivery orders are available through DoorDash. La Sandwicherie pickup orders can be placed by calling 786-409-2390. Delivery is available via Postmates. Le Chick pickup orders may be placed by calling 786-216-7086. Delivery is available via Postmates and Uber Eats. Leal Bistro is offering pickup and delivery orders by calling 786-542-5246 or by sending an email to lealbistro@gmail.com. Delivery is also available on Grubhub. Love ‘n Gyros is accepting pickup and delivery orders through Uber Eats and Grubhub. Miami Mojito Company mojitos are available for pickup at BND Burgers. Orders may be placed on the BND Burger website. Mister 01 is accepting pickup and delivery orders by calling 786-991-9343 or visiting their website. Morelia Paletas pickup and delivery orders are available via their website. Delivery is also available through Uber Eats, Postmates, DoorDash. Morgans is offering pick orders for brunch on Saturday and Sunday from 9am to 12pm. Orders may be placed on their website. Mr. Baguette to-go orders are available by walking in. Delivery is available via Uber Eats and Grubhub. Nabati is accepting pickup orders by calling 305-456-2114. Delivery is available through Uber Eats, Grubhub, and Postmates. Nostimo is accepting pickup orders on their website or by calling 305-418-0808. Delivery is available by calling 305-418-0808. Oak Berry Acai Bowls delivery orders are available by calling or texting 786-238-7114. Omakai Sushi to-go and delivery orders may be placed by calling 786-579-9995 or by visiting their website. Ono Poke is accepting pickup orders by calling 786-618-5366. Delivery is available through Uber Eats and Postmates. OOH RAW! pickup orders may be placed by calling 786-2387700. Delivery is available via Postmates and Uber Eats. Palmar pickup orders may be placed online or by calling 305-5735682. Delivery is available via Uber Eats, Postmates and Grubhub. Panther Coffee is accepting pickup orders placed on their website. Delivery is also available with Uber Eats. Pizza Tropical pickup orders may be placed on their website. Rodilla delivery is available via Uber Eats, Grubhub, and Postmates. Sette Osteria pickup orders are available by calling 305-576-8282. Delivery is available via Uber Eats, Grubhub, and Postmates. Spanglish Craft Cocktail Bar + Kitchen pickup orders may be placed by calling 786-870-4258. Suite Habana Cafe is open for pickup orders from 9am to 1pm. Order ahead by calling 786-387-9771. Suviche pickup and delivery are available via their website. The Butcher Shop to-go orders may be placed by calling 305-846-9120. Delivery is available via DoorDash and Grubhub. The Dirty Burgers to-go orders may be placed in the restaurant. Delivery is available through Uber Eats and Grubhub. The Salty Donut is accepting pickup orders through Uber Eats or their website. Delivery is available via Uber Eats. The Taco Stand pickup orders are available via their website. Valentina’s Pizza is open Friday through Sunday for pickup and delivery. Pick up orders may be placed on the BND Burger website, while delivery orders are available through Uber Eats. Veza Sur Brewing Co. pickup orders are available via their website. World Famous House of Mac pickup orders are available via their website. Delivery is available through Uber Eats. Zak the Baker pickup and delivery orders are available via their website. By Miami Living Staff, Courtesy of Wynwood