The Swiss luxury watch brand has announced a partnership with Netflix for their new film from Joe & Anthony Russo, The Gray Man. Starring Ryan Gosling, a TAG Heuer brand ambassador who is the face of the iconic TAG Heuer Carrera Three Hands, the international spy thriller will see him on the run as assassin Sierra Six, a character who encapsulates the TAG Heuer motto: “Don’t crack under pressure.” The Gray Man sees TAG Heuer brand ambassador Ryan Gosling take on his biggest role yet, directed by the duo behind Avengers: Infinity War and Avengers: Endgame. When the CIA’s most skilled operative (Gosling)— whose true identity is known to none—accidentally uncovers dark agency secrets, a psychopathic former colleague (Chris Evans), puts a bounty on his head, setting off a global manhunt by international assassins. Directed by Joe & Anthony Russo, Regé-Jean Page, Ana de Armas, Jessica Henwick, Wagner Moura, Dhanush, Billy Bob Thornton, Alfre Woodard and Julia Butters also star. And what else would an elite super-assassin on a high-octane chase wear than a TAG Heuer Carrera – the iconic timepiece that was first created for high-speed pursuits on the racetrack. As any respectable agent will know, split-second decisions can be a matter of life and death. But just as important for a spy who hides in the shadows is its sleek, minimal, uncluttered design – proof that looks can also kill. “I play Sierra Six in the action-packed film, The Gray Man. Six is an agent whose life is on the line, every second of the day and he needs a watch that’s got him covered. It takes precision and dedication for him to survive, and so it seemed like the perfect fit for him to wear the TAG Heuer Carrera.” -Ryan Gosling The partnership features work from award-winning photographer, Pari Dukovic, to capture Gosling as The Gray Man’s Sierra Six while donning the TAG Heuer Carrera Three Hands. Pari’s unique lens on The Gray Man is the core of the global 360° campaign, which will activate in nearly 80 countries and brought to life across 150 TAG Heuer retail locations, in print, OOH, innovative digital and social placements, events, and so much more. The result looks set to launch a suave, super-spy saga for a new generation – and there’s no partner more suited than TAG Heuer, where a history of excellence is similarly matched by a passion for action, an unparalleled focus on performance, and an unceasing desire to push what is possible. To learn more, visit: https://www.tagheuer.com Images/text courtesy of TAG Heuer

“Jazz at MOCA” is MOCA’s free outdoor concert series in-person on the last Friday of every month. On Friday, Aug. 26, MOCA is pleased to present Karina Iglesias and the Nu-Thang. Born and raised in Miami, Florida, to Honduran parents, Iglesias’ sound mirrors the diverse musical and cultural influences that have shaped her character and forged her individuality as an artist. With a style equally informed by rhythm & blues, boleros, gospel and hip-hop, Iglesias delivers her performances with the intimacy of a deep soul crooner and the conviction and drive of a dauntless female singer and songwriter.​ Jazz at MOCA is free and open to the public. The gallery is open to view MOCA’s current exhibition, “My Name is Maryan,” from 7-10 p.m. with museum admission. Admission to the museum is $10. Admission for students, seniors, and visitors identifying as disabled is $3. Admission is free to MOCA members, children under 12, North Miami residents, city employees, veterans, and caregivers accompanying people who are disabled. For more information, please click here. By ML Staff. Image courtesy of MOCA

On Friday, Aug. 19, 2022, Fogo de Chão Las Olas officially opened its doors to the Fort Lauderdale community. Marking it as the international restaurant brand's fifth Florida destination, the Brazilian steakhouse sits on the corner of Southeast Third Avenue and Las Olas Boulevard at The Main Las Olas, a 1.4 million-square-foot mixed-use office, residential and retail community for gathering, dining and shopping. Among the fellow shops and eateries, the newest Fogo spot is committed to allow guests to make culinary discoveries at every turn, introducing the area to what to means to take part in the tasteful art of a Full Churrasco Experience. Pictured above left to right: Broward Mayor Michael Udine, Fort Lauderdale Mayor Dean Trantalis, Stuart Haniff, Wanderson Oliveira, CEO of Fogo de Chão Barry McGowan and Dan Lindblade Among dry-aged meat lockers, soaring wine case displays and an open-air charcoal grill, Fogo de Chão Las Olas celebrated the grand opening event with a special ribbon cutting ceremony in Fogo's 226-seat dining room the night prior on Aug. 18. The honor featured impressive individuals from both Fogo and Fort Lauderdale, including Broward Mayor Michael Udine and Fort Lauderdale Mayor Dean Trantalis, as well as CEO of Fogo de Chão Barry McGowan. A portion of the first week’s sales will be donated to Feeding South Florida, a local nonprofit dedicated to ending hunger in the Greater Miami area and beyond. Fogo is a longstanding partner of Feeding South Florida and was able to provide residents in need with over 140,000 meals from the Coral Gables opening in April 2022. The exclusive kickoff dinner presented Fogo's offerings to local patrons for the first time, from indulgent cuts of fire-roasted meat served tableside by expert gaucho chefs — ranging from filet mignon to prime picanha — to the overflowing Market Table & Feijoada Bar teeming with decadent Brazilian farmland staples from candied bacon to specialty salads. As Fogo staff passed around craft cocktails and South American wine, the community welcomed Fogo to its newest home within a warm atmosphere of comfortable luxury. Beyond the copious meat menu, Fogo features a variety of alluring elements. Made for all ages, children 6 and under enjoy complimentary dining and ages 7-12 can enjoy the Full Churrasco Experience for half-price. Older guests can recline at Bar Fogo for an elevated experience both indoors and out, with All-Day Happy Hour providing fixed price drinks and scrumptious small plates. Weekday Lunch includes the seasonal Market Table & Feijoada Bar, plus family-style service of Brazilian side dishes for $15 per person, while weekend Brazilian Brunch features exclusive brunch favorites and made-to-order omelet and crepe stations. Those looking to host a corporate meeting or birthday party can connect with Fogo's dedicated sales manager to discuss customizable menus, beautiful private and semi-private dining spaces and complimentary A/V equipment. To bring the taste of Fogo home, Fogo To-Go presents individual entrées and sides, while Fogo Catering supplies both ready-to-eat and ready-to-grill options. This year, Fogo de Chão announced a 15% planned annual growth rate through company-owned restaurants, with an additional international capital light franchise development strategy. With the goal to bring the centuries-old culinary art of churrasco to more guests worldwide, the Company has announced 8-10 company owned and 1-2 international franchise restaurant openings for 2022, supported by a strong pipeline of new restaurant development to meet demand in new and existing markets. In the first half of 2022, the Company opened locations in El Segundo, Calif., Coral Gables, Fla., Rio de Janeiro, Brazil and Monterrey, Mexico, with additional planned openings in Queens, N.Y., Paramus, N.J., Reston, VA and others expected later this year. Fogo de Chão Las Olas is located at 201 E. Las Olas Blvd, Suite 100, Fort Lauderdale, FL 33301. For more information, visit fogodechao.com or call 754.900.3111. Written by ML Staff. Photos courtesy of Evan Pierce and Fogo de Chão Las Olas.

Smoky, sweet, savory, and pull-apart tender – these baby back ribs have it all. Smoky, sweet, sticky, and savory – these baby back ribs taste just like the ribs from your favorite BBQ joint, only you can make them in the comfort of your own backyard or kitchen. The ribs are generously seasoned with a homemade spice rub, then cooked low and slow until tender and juicy. Before serving, the ribs are slathered with a thick barbecue sauce and heated again until they form a nice outer bark. Whether you make them using the smoker, oven, or oven-to-grill method, they are finger-lickin’ good and surprisingly simple to make. WHAT YOU’LL NEED TO MAKE BABY BACK RIBS Baby Back Ribs: Also called back ribs or loin ribs, baby back ribs are the most popular cut of pork ribs. They’re called “baby back” not because they come from baby pigs but rather because they’re smaller than other rib cuts and come from the section of the ribs closer to the back of the pig. While small, they’re full of tender meat and not too fatty. Spice Rub: My homemade BBQ spice rub is made from sugar, salt, smoked paprika, garlic powder, onion powder, oregano, dry mustard, oregano and cayenne pepper. The recipe will give you exactly enough rub for two racks of ribs. Barbecue Sauce: You can use my homemade sweet and tangy barbecue sauce or a good quality store-bought sauce, like Sweet Baby Ray’s. COOKING RIBS: SMOKER VS OVEN (OR OVEN-TO-GRILL) The best way to cook ribs is in a smoker. Smoking surrounds the ribs in a smoky chamber while cooking them for over 4 hours at a low temperature. Cooking the ribs gently allows the fat to render out slowly and the connective tissue to break down, ensuring the ribs are succulent, and the long exposure to smoke allows the meat to take on a distinctive smoky flavor. I use a vertical wood pellet smoker from Pit Boss (available through Pit Boss or Amazon), shown below along with my sweet chocolate lab, Gus. If you don’t have a smoker or are short on time, the oven is the way to go. Oven-baked ribs cook for only 2 hours, followed by a few minutes under the broiler or on the grill to set the sauce. While the smoky flavor won’t be quite as intense as ribs cooked in a smoker, oven-baked ribs are just as tender and the spices in the rub still lend a generous amount of smoky flavor to the finished ribs. STEP-BY-STEP INSTRUCTIONS Before seasoning the ribs, it’s best to remove the membrane that coats the underside of the ribs. I usually ask my butcher to do this for me, but it’s easy to do yourself if necessary. Using a butter knife, simply loosen the membrane around one of the end bones, scraping it away from the ribs. Once you get under it, grab the membrane with a paper towel and peel it off. If you’re lucky, it will all come off in one piece. Removing the membrane allows the spice rub to better penetrate the meat and ensures the ribs are nice and tender. Next, preheat the smoker or the oven and coat the ribs evenly on both sides with about half of the spice rub. Allow the ribs to sit for about 15 minutes to “sweat” and absorb the rub, then coat the racks with the remainder of the rub. It will seem like too much rub but it’s not – use it all. SMOKER METHOD Preheat the smoker to 225°F and place the spice-coated ribs on the racks. Cook for 2 hours. The ribs should have nice color at this point. Remove the ribs from the smoker and double wrap each rack in heavy-duty foil. Return to the smoker for 1-1/2 hours. Remove the foil-wrapped ribs from the smoker (hot grease may drip out of the foil, so be careful). Carefully unwrap, leaving the ribs on the foil, and brush to the top of each rack with about 3 tablespoons of the BBQ sauce. Fold the edges of the foil around the racks, creating a makeshift “pan” for each rack. Place the racks back in the smoker on the foil and cook for 45 minutes to 1 hour more. The ribs should be tender and the sauce should be set. To determine if they’re done, lift them from the center with tongs – if they bend easily and the meat “cracks” on top, they are ready. OVEN OR OVEN-TO GRILL METHOD Place the spice-coated ribs on a foil-lined baking sheet, cover tightly with more foil, and bake in a 300°F-oven until tender, about 2 hours. To finish the ribs, brush them with the sauce and broil until the sauce just starts to bubble and caramelize, 2 to 4 minutes. Alternatively, skip the broiler and finish the ribs on the grill for 10 to 15 minutes, brushing occasionally with the BBQ sauce until charred in spots and heated through. HOW TO STORE & REHEAT LEFTOVER RIBS Cooked baby back ribs will keep in a covered container in the refrigerator for 3 to 4 days, or they can be frozen for up to 3 months. To reheat, thaw the ribs overnight in refrigerator if necessary, then place on a foil-lined baking sheet. Brush the ribs with another layer of BBQ sauce and cover tightly with foil. Warm in a 250°F oven for 30 to 35 minutes, or until warmed through. Remove the foil and continue cooking for 10 to 15 minutes to allow the sauce to set and the bark to crisp up. Baby Back Ribs (Smoker, Oven, or Oven-to-Grill) By Jennifer Segal Smoky, sweet, savory, and pull-apart tender – these baby back ribs have it all. Servings: 4 Prep Time: 30 Minutes Cook Time: 4 Hours 30 Minutes Total Time: 5 Hours INGREDIENTS FOR THE SPICE RUB 3 tablespoons sugar 2 teaspoons salt 1½ tablespoons smoked paprika 1½ teaspoons garlic powder 1½ teaspoons onion powder 1 teaspoon ground cumin 1 teaspoon dried oregano ½ teaspoon ground mustard ½ teaspoon cayenne pepper FOR THE RIBS 2 racks baby back ribs About 6 tablespoons homemade or store-bought BBQ sauce, plus more for serving INSTRUCTIONS Make the Spice Rub: In a medium bowl, whisk together the sugar, salt, smoked paprika, garlic powder, onion powder, cumin, oregano, ground mustard, and cayenne pepper. Preheat the smoker to 225°F or the oven to 300°F. (If using the oven, set one rack in the middle position and one rack in the top position.) Remove the membrane that coats the underside of each rack of ribs. Using a butter knife, loosen the membrane around one of the end bones, scraping it away from the ribs. Once you get under it, grab the membrane with a paper towel and peel it off. If you’re lucky, it will come off all in one piece. (Alternatively, ask your butcher to do this for you.) Coat the ribs evenly on both sides with about half of the spice rub. Allow the ribs to sit for about 15 minutes to "sweat" and absorb the rub, then coat the racks with the remainder of the rub. It will seem like too much rub but it's not – use it all. Smoker Method: Place the spice-coated ribs in the smoker and cook for 2 hours. Remove the ribs from the smoker and double wrap each rack in heavy-duty foil. Return to the smoker for 1½ hours. Remove the foil-wrapped ribs from the smoker (hot grease may drip out of the foil, so be careful). Carefully unwrap, leaving the ribs on the foil, and brush to the top of each rack with about 3 tablespoons of the BBQ sauce. Fold the edges of the foil around the ribs, creating a makeshift “pan” for each rack. Place the racks back in the smoker on the foil and cook for 45 minutes to 1 hour more, or until the racks are tender. To determine if they're done, lift them from the center with tongs – if they bend easily and the meat “cracks” on top, they are ready. Let the ribs cool for about 10 minutes, then slice and serve. Oven or Oven-to-Grill Method: Line a baking sheet with heavy-duty aluminum foil. Place the spice-coated ribs on the prepared pan, cover the pan tightly with foil, and bake until tender, about 2 hours. Turn the oven to broil. Remove the foil from the ribs and brush each rack with 3 tablespoons of the barbecue sauce. Broil until the sauce just starts to bubble and caramelize, 2 to 4 minutes. Keep a close eye on the ribs while they're under the broiler; because of the sugar in the rub and sauce, they will quickly go from nicely caramelized to burnt. (Alternatively, you can skip the broiling and finish the ribs on the grill. Preheat the grill to medium and grill the baked racks for 10 to 15 minutes, brushing occasionally with the BBQ sauce until charred in spots and heated through. Adjust heat as necessary to prevent burning.) Let the ribs cool for about 10 minutes, then slice and serve. Reheating/Freezing Instructions:The cooked ribs will keep in a covered container in the refrigerator for 3 to 4 days, or they can be frozen for up to 3 months. To reheat, thaw the ribs overnight in refrigerator if necessary, then place on a foil-lined baking sheet. Brush the ribs with another layer of BBQ sauce and cover tightly with foil. Warm in a 250°F oven for 30 to 35 minutes, or until warmed through. Remove the foil and continue cooking for 10 to 15 minutes to allow the sauce to set and the bark to crisp up. NUTRITION INFORMATION Per serving (4 servings) Calories:1,298 Fat:88 g Saturated fat:31 g Carbohydrates:23 g Sugar:18 g Fiber:2 g Protein:103 g Sodium:1340 mg Cholesterol:369 mg Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.

To kick off National Hispanic Heritage Month, observed annually from September 15 through October 15, the Museum of Contemporary Art, North Miami (MOCA) is pleased to offer a robust series of education and public programming throughout the month of September. MOCA’s September programming includes: MOCA miniMakers: National Hispanic Heritage Month | Saturday, Sept. 3, 2 – 4 p.m. Details: MOCA is celebrating National Hispanic Heritage Month by spotlighting artist Frida Kahlo who is known for her many portraits, self-portraits and works inspired by the nature and artifacts of Mexico. Participants will paint their own self-portraits celebrating their heritage. MOCA miniMakers is MOCA’s free and inclusive series of art workshops for children ages six and up. Children will have access to a variety of art techniques, as well as an inclusive curriculum incorporating step-by-step guides, STEAM activation and creative free play. Taught by experienced artists and sponsored by the North Miami Community Redevelopment Agency, MOCA miniMakers aims to foster an accessible spirit of learning through the arts. Cost: Free RSVP: For more information, please visit: https://111401.blackbaudhosting.com/111401/packagetickets?tab=3&txobjid=4e23cefb-d39d-4fde-bdfc-c9f03ea09371%C2%A0 Sunday Stories: “Where Are You From” by Yamile Saied Méndez and Jaime Kim | Sunday, Sept. 4, 10:30 – 11:30 a.m. Details: MOCA is celebrating National Hispanic Heritage Month by reading “Where Are You From?” written by Yamile Saied Méndez and illustrated by Jaime Kim. When a girl is asked where she’s from, where she’s really from, none of her answers seems to be the right one until she asks her loving Abuelo for help. After the reading, participants are invited to create their own watercolor paintings of where they are from. Sponsored by the North Miami Community Redevelopment Agency, this early childhood art series engages toddlers and fosters reading, motor skill development and socialization. MOCA Sunday Stories is a great way for children to bond with their parents or guardians as they create together. Cost: Free RSVP: For more information, please visit: https://111401.blackbaudhosting.com/111401/packagetickets?tab=3&txobjid=932f563f-2481-4692-a197-52be03f4cfa3 Jazz at MOCA Featuring Dante Vargas | Friday, Sept. 30, 8 p.m. Details: “Jazz at MOCA” is MOCA’s free outdoor concert series in-person on the last Friday of every month. On Friday, Sept. 30, MOCA is pleased to present Dante Vargas. He was born in Peru in Trujillo, where he started to explore the infinite world of music as a trumpet player. This would later take him to visit some of the most well-known stages in the world. His professional career started from a very early age in Colombia, a country that welcomed him with open arms and to which he is deeply thankful. Colombia is where he formed his family and professionally got the chance to work with world-renowned artists such as Fruko y sus Tesos, La Sonora Dinamita, El Grupo Gale, Los Titanes, Grupo Niche, El Combo De Las Estrellas, El Tropicombo and many more. Vargas takes pride in being part of their recordings, which he is doing with La Sonora Carruseles, to which he is a producer and musical director. Cost: Jazz at MOCA is free and open to the public. The gallery is open to view MOCA’s current exhibition, “My Name is Maryan,” from 7-10 p.m. with museum admission. Admission to the museum is $10. Admission for students, seniors, and visitors identifying as disabled is $3. Admission is free to MOCA members, children under 12, North Miami residents, city employees, veterans, and caregivers accompanying people who are disabled. RSVP: For more information, please visit: 111401.blackbaudhosting.com/111401/Jazz-at-Moca-Featuring-Dante-Vargas-and-the-Cat-Band Where: Museum of Contemporary Art, North Miami (MOCA) 770 NE 125th Street Miami, FL 33161 By ML Staff. Images Courtesy of MOCA

The first open-top hybrid Lamborghini super sports car to feature a supercapacitor, the Sián Roadster roars with electrified intensity, resonating with the inimitable V12 sound from the most powerful Lamborghini engine to date. Limited to only 19 examples, the Sián Roadster advances hybrid technology with the world’s first use of a supercapacitor in a materials-science application unique to the industry. Price: $3.2M (may vary depending on features ordered). Exterior The futuristic Lamborghini design features long, sculptured contours and distinctive aero wings to define a commanding and powerful profile, a shape that is pure and purposeful. The very low front, enhanced by an integrated carbon fiber splitter and the iconic Lamborghini Y-shaped headlights, optimizes aerodynamic efficiency, for a sensation perceptible from within the open-air cabin. Interior Lamborghini elevates the design of its hybrid cars with sophisticated aluminum details painted in Oro Electrum (gold), the color Lamborghini has chosen to identify its hybrid cars. The purposeful interior of the Sián Roadster embraces this elegant effect with Y-shaped features and distinctive hexagonal accents harkening back to the first Lamborghini Miura. Every touch reflects meticulous attention to detail, from the driver controls to the newly designed air vents produced by special 3D printing, a technology that allows a customer’s initials to be incorporated into the vent design. Key Specs MAX. SPEED: >350 km/h (217 mph) ACCELERATION 0-100 KM/H (0-62 MPH) ACCELERATION 0-200 KM/H (0-124 MPH) BRAKING 100-0 KM/H (62-0 MPH) NUMBER OF CYLINDERS: 12 MAX. TORQUE: 720 Nm @ 6,750 rpm MAX. POWER: 785 CV (577 kW) @ 8,500 rpm LENGTH: 4,979 mm (16.33 feet) WIDTH: 2,265 mm (7,4 feet) HEIGHT: 1,158 mm (3.8 feet) PRICE: $3.2M To learn more visit www.lamborghini.com. By ML Staff. Images courtesy of Lamborghini

The Art With Me Festival is coming to Miami November 26-27. Founded by David Graziano in Tulum in 2017, the Art With Me Festival was Tulum’s first large-scale arts and cultural festival. This brought in artists from around the world, which meant guests came in from all over the world as well. As this festival grew, expanding into other countries, it became quite the charitable organization. “To me, the city of Miami has always had flavor and great culture with its diverse communities and the never-ending movement in its tourist sector. Art With Me is not just a festival. It is a lifestyle brand with a clear road map of bringing highly creative experiences filled with unique activations, events, and sculpture parks,” said Graziano. This year, the family friendly festival will be held at Virginia Key, an 863-acre barrier island in Miami, located in Biscayne Bay, south of Brickell and north of Key Biscayne. It is accessible from the mainland via the Rickenbacker Causeway. The immersive two-day event will bring together local businesses through thoughtful art initiatives, workshops, and panel discussions. The events—spanning music, art, food, and culture—will include performances from SG Lewis, Moderat, Bedouin, Elderbrook, Parra for Cuva, Henry Green, Gone Gone Beyond, Magdalena Bay, Lee Burridge, Audiofly, DJ Seinfeld, TSHA, QRTR, Paraleven and Matt Caines. and art from multidisciplinary artist South African Daniel Popper, Belgian contemporary artist Michael Benisty, California-based, American contemporary artist Laura Kimpton. Art With Me's innovative approach focuses on well-balanced and complete experiences across six- core pillars: Art With Me, Dance With Me, Eat With Me, Breathe With Me, Play With Me, and Care With Me. Art and creativity are central, guiding themes for Art With Me and eloquently tie together the adjacent pillars within the events. The organization brings together a huge array of visual artists who build jaw-dropping installations that seamlessly integrate with the surrounding areas. Showcasing these amazing works sparks important dialogues about their origins, where art is headed in the future, and how creativity is the purest outlet for the human experience. Art With Me brings together artists from around the world to participate with our installations, workshops, talks, environmental design experiences, and create a space for our guests to enjoy one-on-one interactions and dialogues with our creators. The most fundamental human experiences have been tied to music for centuries. Dance With Me harnesses this power, celebrates the splendor of different cultures and embraces our beautiful planet while creating unforgettable experiences around the world with international and local artists. Few activities connect us more directly to the Earth than the act of eating. Eat With Me events serve to reinforce community within the Art With Me family worldwide. Guests will take part in premium culinary experiences with juice bars, food truck vendors and concessions. BreathWithMe, another core pillar, will offer participants a full array of wellness programs from drum circles to yoga, from temazcales to plant medicine healing. You'll come face to face with a new vision of what it means to care for yourself—and others. Providing children the opportunity to engage with art in a meaningful and immersive manner is a critical step toward preserving the artist in each of us. Play with Me’s instructors create and oversee a curriculum that gives children an experience that will positively impact them throughout their lives. Care With Me is a 501c3 Non-Profit Organization that is here to bring awareness and positive change through cultivating inspirational art and educational experiences for local communities and the environment. So while you take in the sights of Miami and enjoy some art, you’ll be helping out a charity do some good in the world. Soothe your soul while you soothe others. Tickets: Two-Day General Admission at $80 + tax Two-Day Premium at $215 + tax; TICKETS HERE By ML Staff. Images Courtesy of Art With Me Festival

Classic stuffed peppers filled with ground beef, rice, tomato sauce, and cheese make an easy weeknight supper. Almost every cuisine has a version of stuffed peppers, or hollowed bell peppers filled with meat, tomato sauce, vegetables, rice and cheese. In the US, the dish undeniably retro – in fact, the most popular internet recipe comes from the one and only Betty Crocker. Here, I’ve given the classic recipe a little update by quickly tenderizing the beef before cooking and seasoning it with Southwestern spices, which complement the sweetness of the bell peppers perfectly. That said, the recipe is endlessly versatile; you can change up the meat, spices, grain, or cheese to give the dish a whole new spin. This version goes nicely with cornbread. The peppers need to be par-cooked before filling so that they cook through. Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup! The best way is to slice the peppers in half from the stem end down through the base, remove all the seeds and membranes, and then roast the halves until they’re tender-crisp. WHAT YOU’LL NEED TO MAKE STUFFED PEPPERS When selecting bell peppers, look for peppers that are bright, shiny and firm. They should not have wrinkled skin, soft spots, or moldy stems. I prefer red, orange, or yellow peppers; green peppers are unripe and have an unpleasant, somewhat bitter taste. (If left to fully ripen, green peppers will eventually turn another color, and the flavor will become increasingly sweet.) Bell peppers keep for up to a week in the refrigerator crisper drawer. STEP-BY-STEP INSTRUCTIONS Tenderize the beef: In a medium bowl, add the beef, 1 teaspoon of the salt, and the baking soda. Use your hands to mix until evenly combined, and let the mixture sit for 20 minutes while you continue with the recipe. As it rests, the baking soda raises the pH of the meat, helping to lock in moisture and making the beef tender. Slice the peppers in half from the stem end down through the base. Remove all the seeds and membranes. Place the peppers, cut side up, in ta 9×13-inch baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining salt. Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that’s okay. Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes. Add the tomato sauce and bring to a boil. Reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the rice and 3/4 cup of the cheese. Stir until melted and remove the skillet from the heat. Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining 3/4 cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve. Stuffed Peppers By Jennifer Segal Classic stuffed peppers filled with ground beef, rice, tomato sauce, and cheese make an easy weeknight supper. Servings: 4 to 6 Prep Time: 30 Minutes Cook Time: 45 Minutes Total Time: 1 Hour 15 Minutes INGREDIENTS 1 pound 90% lean ground beef 1¼ teaspoons salt, divided Heaping ¼ teaspoon baking soda 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored 3 tablespoons extra-virgin oil 1 medium yellow onion, finely chopped 3 cloves garlic, minced 1½ teaspoons chili powder ½ teaspoon ground cumin ¼ teaspoon dried oregano 1 (8-oz) can tomato sauce 1 cup cooked rice, quinoa, or any grain 1½ cups shredded Monterey Jack or Cheddar Jack cheese INSTRUCTIONS Preheat the oven to 425°F and set an oven rack in the middle position. Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1 teaspoon of the salt and the baking soda. Let sit for 20 minutes while you continue with the recipe. Line a 9x13-inch baking dish with aluminum foil for easy clean-up, if you like. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt. Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that's okay. Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes. Add the tomato sauce and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the rice and ¾ cup of the cheese, and stir until melted. Remove the skillet from the heat. Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining ¾ cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve. Make-Ahead Instructions: The peppers can be partially cooked and filled with the beef mixture up to 2 days ahead of time and refrigerated, or frozen in an airtight container for up to 3 months. When ready to serve, defrost overnight in the refrigerator if frozen, cover the dish with foil, and bake in a 425°F-oven for about 15 minutes. Remove the dish from the oven and remove and discard the foil. Top the peppers with the cheese and place back in the oven for about 5 minutes, or until the filling is heated through and the cheese is melted. NUTRITION INFORMATION Per serving (6 servings) Serving size:One 1/2 pepper Calories:381 Fat:24 g Saturated fat:9 g Carbohydrates:17 g Sugar:6 g Fiber:3 g Protein:24 g Sodium:646 mg Cholesterol:74 mg Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.

Diabolo de Cartier Candle Holder Small model, in Limoges porcelain and gold-finish metal. Candle made of natural wax. Measures: 7.1 x H 9.3 cm. Price $750 Diabolo de Cartier Trinket Trays Set of four, small model, in Limoges porcelain with goat suede base. Measures: W 8 x L 8 x H 2 cm. Price $630 Panthère de Cartier Box Small model, in lacquered wood, base and interior covered with beige fabric. Measures: W 12 x L 5.5 x H 3.5 cm. Price $780 Panthère de Cartier Matchboxes Set of three, large model, made from paper and wood sourced from sustainably managed forests. Each box contains about 80 matches.Measures: Boxes - D 6.2 x H 21 cm, Matches - H 20 cm. Price $290 Panthère de Cartier Pot Small model, in Limoges porcelain.Measures: D 9 x H 10.5 cm. Price $810 To learn more visit cartier.com By ML Staff. Images courtesy of Cartier

Dancing with the Stars favorite Cheryl Burke joins host and entertainment journalist, Allison Kugel, for her most revealing interview, to date. Cheryl opens up about her late father’s penchant for philandering and owning strip clubs, how it deeply hurt Cheryl and her mother, and how it impacted Cheryl’s relationships with men. She also expresses her desire to learn more about her Ashkenazi Jewish roots that were kept from her until a 23andMe test revealed them, and her desire to adopt a child. During the episode, Cheryl also dishes on host Tyra Banks, what type of celebrity makes the worst DWTS partner, which celebrity contestants she still has on speed dial, and how a cheating ex actually led to her being cast on the popular dance competition show that made her famous. And in what could be the celebrity quote of the year, while describing how hard it is to ballroom dance with an “egotistical and narcissistic” celebrity dance partner, Cheryl quips, “Whenever a celebrity lashes out at me and my [choreography], it’s easier now for me to have compassion and empathy for that person, but it’s still f*cked. It’s still really hard to dry hump somebody when you feel disrespected, put it that way, really hard! And you can’t walk out because we both have a job to do, you know?” The following are excerpts from the latest episode of the Allison Interviews podcast with host and entertainment journalist, Allison Kugel. The full podcast episode is available on Apple Podcasts, Spotify; and on YouTube (http://shorturl.at/cLSV5). On how various forms of childhood abuse created a cycle of unhealthy relationships with men: “To me, love equaled infidelity, love equaled being treated like shit. Loved equaled physical violence. Love equaled mental abuse, and I definitely remember these feelings of when a nice man came by, or my dance partner was nice to me, I would think, ‘Yuck.’ I wouldn’t understand why I felt so disgusted with that. It was because I didn’t have that as a little girl. I didn’t know that. I thought it was a sign of weakness. I’m a work in progress until the day I die, but really, it’s interesting because now the reason why I have decided not to be active right now in looking for someone to date or being in the dating pool is because I know that if I don’t re-train my brain, I will be attracted to the same person. I will marry that person who resembles the person before, and it will just be a vicious cycle.” On what she’s now learned about healthy romantic relationships: “I saw my mom with my [real] father, because she would make it a point that I still visited my father every year, so she took me to his strip clubs. I saw her cry. I’ve never seen her so emotional. Then, with my stepdad, I see her just being. Being in love does not mean the rollercoaster ride of emotions. It is actually when everything is… underneath the wave, underneath it all. That is true love. The exciting emotional rollercoaster, I’ve had it in every relationship, and clearly it doesn’t last. I think movies and all of these love stories, it’s not real. That is not real love. The Notebook is not the guideline to how to be in love. That is a movie, and I think we need to take ourselves out of that, because it is horrible. Love has, through television and movies, taught us a fictional story about love and what it is like to be in love, versus what it is like just to be with your partner; your best friend and your soulmate. Maybe you are not having rough sex. Maybe he’s not throwing you across the room, or however you like it, but that is the beauty of a relationship. That is the consistency of a relationship.” On body dysmorphia and pregnancy: “Where I’m at right now is I’m not overthinking it right this second, because if I do another season of Dancing with the Stars, I just need to do it. When the time comes, whether this will be my last season or not, I don’t know. Or if I don’t do [another season] I can then consume my brain with those thoughts. I would prefer not to have to put myself in a dance costume and just let myself gain weight. I do believe I will start to love my body more when I don’t have to shove my ass into a dance costume. So, right now it is on hold” On her desire to adopt a baby: “One hundred percent, I always thought I was going to adopt. Yes. When I was a little girl, I was like, ‘Maybe I’ll just adopt.’ But I didn’t have body dysmorphia [at that time]. I didn’t know what it was that I had, but it wasn’t because the gaining of the weight. And I have a lot of friends that are adopted.” On what new host Tyra Banks brings to the dynamic of Dancing with the Stars: “Tyra is someone I watched when I was a little girl. She brings glamour to the show, she really does. At the same time, she came in at a challenging time. She came in during Covid, and what’s really difficult for dancers in general is we are really very physical. We hug people, we don’t do distance very well. I think with Tyra, she came in right at the height of it, so we didn’t have an audience. It was just Tyra, and she had a lot of pressure to become part of a well-oiled machine here on Dancing with the Stars. I love her grand entrances. I love to see what she wears, and I love to see her starting to grow with the show. I seem to have the longest experience when it comes to Dancing with the Stars, as far as camera time goes. It is great to see the show evolve, and I think it’s very important, whether or not Tom Bergeron comes back, I think it’s important that we see these changes to the show. I think there is a comfort knowing that the show’s foundation is still there, but it is nice to throw in some newbies. Whether they survive is another question (laugh).” On her two favorite Dancing with the Stars celebrity dance partners: “[During DWTS’ third season] Emmitt Smith sat me down and said, ‘How are you going to bank off this show? The show is banking off of you, so what are you going to do?’ He has always been that voice of reason for me. Jack Osbourne was another one.” Interview by Allison Kugel. Watch and embed the entire interview video with Cheryl Burke @YouTube (http://shorturl.at/cLSV5) Follow Allison Kugel on Instagram @theallisonkugel and at www.allisonInterviews.com.

Whiskey Neat is calling all spirit lovers to indulge in two brand new events to drink in signature selections, limited edition bites and live music this August 24 and September 1. The urban cocktail lounge is known for boasting one of the largest whiskey selections in South Florida with over 230 rare choices, making the spot a must-visit for alcohol aficionados. To send out the summer, Whiskey Neat is hosting an exclusive handful of events to give the SoFlo community a taste of only the best. Road to Redemption Whiskey Tasting & Custom Bottle Engraving On Wednesday, August 24 from 7-10 p.m., Whiskey Neat presents Road to Redemption, complete with custom bottle engravings and tastings of Redemption Whiskeys Classic and Signature Collections. Crafted by master blender Dave Carpenter, Redemption Whiskey is inspired by pre-Prohibition recipes that bring forth truly distinctive “rye-forward” notes. While Whiskey Neat will still be open to the public, Road to Redemption guests can each purchase the event's $75 ticket to enjoy a night of specialty tastings, a complimentary bottle of either Redemption High Rye or Redemption Bourbon — which will be custom engraved in house by the lounge's master engraver Carla — while enjoying live music in the verdant outdoor courtyard. As a bonus, each ticket guarantees a Redemption High Rye Smoked Old Fashioned priced half-off. Jefferson's Ocean Aged Whiskey & Lazy Oyster Tasting Event Whiskey Neat is kicking off National Bourbon Heritage Month on Thursday, September 1 at 6:30 p.m with Whiskey Brand Ambassador of Pernod Ricard USA, Robert Ferrara and The Lazy Oyster Miami. The voyage begins with a complimentary Jefferson's Small Batch Summer Cocktail and an introduction to whiskey, followed with a sit down tasting of three unique whiskey's from Jefferson's Ocean Aged at Sea line. To match the smooth drinks with bites, three selected seasonal oysters from The Lazy Oyster will be paired with Voyage 26 Ocean Aged Rye, Voyage 25 Ocean Aged Wheated and the extra special Limited Edition Voyage 24 Ocean Aged Bourbon. Voyage 24 Bourbon introduces a refreshing twist to the Jefferson's Ocean Line. While other voyages traveled across the equator several times experiencing both hot and cold temperatures, Voyage 24 set sail right in our backyard from Port Everglades and spent most of its time aging in the Caribbean, making it ideal for seafood flavors. That's where The Lazy Oyster comes in. The Lazy Oyster is Miami’s first traveling oyster bar. What started in 2020 as an oyster delivery service has evolved into a full raw bar catering service and pop-up experience with special curated seasonal oyster menus. The beautiful blend of oysters and whiskey is offered in two ticket tiers: General Admission - $50 per person. Includes a Jefferson's summer cocktail with the tasting of three whiskey's and three oysters. VIP - $125 per person. Includes a Jefferson's summer cocktail, tasting of three whiskey's and oysters, plus a complimentary bottle of the Limited Edition Fort Lauderdale Voyage 24 Ocean aged at Sea Bourbon. Those interested in attending Whiskey Neat's upcoming events can register through Eventbrite. Check out Road to Redemption here and Jefferson's Ocean Aged Whiskey & Lazy Oyster Tasting here. Written by ML Staff. Photos courtesy of Whiskey Neat.

Art Basel VIP team are art experts with in-depth knowledge of the world of art to help art lovers, galleries and art collections experience Art Basel in a personal way. Irene Kim Global Head of VIP Relations, Member of the Art Basel Management Board Irene leads Art Basel's global VIP team across four office locations along with a strong network of VIP Representatives from over 25 key art market regions. She oversees various VIP strategies and initiatives around Art Basel shows and beyond by engaging with a leading group of international art patrons and cultural organizations throughout the year. Irene served as Regional Head of VIP Relations Americas at Art Basel for 6 years before stepping into the current role. Prior to that, she held roles at The Armory Show, Sotheby's, and Solomon R. Guggenheim Museum. EUROPE, MIDDLE EAST, AND AFRICA Marina Mottin VIP Representative African Countries Marina developed her expertise in African art and culture as director, program advisor, and consultant for films from Africa and the Middle East at some of the world most important film festivals. She curated seminal retrospectives and thematic exhibitions, as well as directed numerous research projects. She completed a CAS in African Affairs and pursued Philanthropy Studies at the Basel University. Marina has stepped down from her position at Art Basel as Regional Head of VIP Relations Europe at the end of June 2022, but continue in her role as Art Basel’s VIP Representative for African countries until April 2023. You can contact Marina at +41 58 206 31 37, or by email here. Alia Al-Senussi United Kingdom, Middle East, and North Africa Dr Alia Al-Senussi holds a number of non-profit board and committee positions at organizations such as Tate, the Middle East Council of the Guggenheim, and Delfina Foundation; she is a Senior Advisor to the Saudi Arabian Ministry of Culture. Al-Senussi has a PhD in Politics from SOAS University of London and is an affiliated scholar and guest lecturer at Brown University’s Watson Institute for International and Public Affairs and its Center for Middle East Studies. You can contact Alia at +44 77 955 11 458, +1 401 241 9500, or by email here. Karen Boros Germany Karen holds a BA in Art History and Psychology. After working with various galleries, she joined her family business and started collecting. Since 2008 the Boros collection is shown in a World War II raid bunker in Berlin. Karen has been with Art Basel since 2005. You can contact her at +49 171 301 01 17, or by email here. Lisa Ivemark Scandinavia Lisa has over 30 years of experience in the art world. She works as an advisor for private and corporate clients. Lisa is based in Stockholm but frequently travels to all the Scandinavian countries in her role as the region’s Art Basel VIP-Representative. You can contact Lisa at +46 708 21 46 52, or by email here. Katie Laycock Head of VIP Community Relations, VIP Representative Turkey Katie is the Head of VIP Community Relations at Art Basel, overseeing different initiatives for the Global VIP Community. Before Art Basel, Katie worked at UBS in Art Sponsorship and Content Marketing. Katie holds a master's degree in Business Management specializing in Digital Business. You can contact Katie at +41 79 550 73 76 or by email here. Damiana Leoni Italy Damiana has been part of the contemporary artworld for 20 years: as a gallerist, art advisor, art fair VIP manager, communications officer, and organizer of exhibitions and art events. She is a reference point in Rome's art scene - where she was born and lives - and of Milan, where she has established a strong connection with the city's contemporary art scene. You can contact Damiana at +39 335 8185 938 or by email here. Nikolay Palazhenko Eastern Europe Nikolay is responsible for the large geographic area of Eastern Europe. He is well-known as a curator of art festivals and advisor to real estate development companies. You can contact Nikolay at +7 925 740 22 40, or by email here. Diana Segantini Switzerland Diana has arts and culture in her DNA being the great-granddaughter of painter Giovanni Segantini and curating the family’s artistic heritage. She founded an agency specialized in art advisory, curation, cultural mediation and international cultural productions such as art exhibitions, music events, documentary films and talks. Diana holds a PhD in Arab Islamic culture and is fluent in 10 languages. You can contact Diana at +41 79 365 58 65 or or by email here Iciar S-Mangas Latin America, Spain, and Portugal An art historian and independent art agent with over 20 years of experience, Iciar is specialized in VIP match-making across global networks. Since 2007, she has represented Art Basel in Latin America, Spain, and Portugal. Iciar is also an art strategy consultant for artists, galleries, nonprofits, and corporate brands. You can contact Iciar at +34 617 36 43 96, or by email here. Beatrice Taevernier Benelux and Romania Beatrice comes from a deeply involved collectors family, is a patron of several art institutions, and has created a dynamic art collectors circle. After a busy and longstanding legal career, she turned her passion for art into a new occupation by founding B-Arty - an art advisory and corporate art events organization. You can contact Beatrice at +32 475 82 44 97, or by email here. Denise Vilgrain France and Greece Denise has represented Art Basel for 10 years. She is very involved in the artworld, advising companies on art and organizing exhibitions with multiple artists in Paris and beyond. She is involved with the Palais de Tokyo, where she serves as Vice-President of its Friends Association. You can contact Denise at +33 607 44 83 62, or by email here. AMERICAS Irene Kim Global Head of VIP Relations, Member of the Art Basel Management Board Irene leads Art Basel's global VIP team across four office locations along with a strong network of VIP Representatives from over 25 key art market regions. She oversees various VIP strategies and initiatives around Art Basel shows and beyond by engaging with a leading group of international art patrons and cultural organizations throughout the year. Irene served as Regional Head of VIP Relations Americas at Art Basel for 6 years before stepping into the current role. Prior to that, she held roles at The Armory Show, Sotheby's, and Solomon R. Guggenheim Museum. You can contact Irene by email here. Stefanie Block Reed Florida, US Stefanie has held an instrumental role since the inception of Art Basel in Miami Beach. She has greatly contributed to building today’s art community and cultural landscape in South Florida for the show, and has been involved in various VIP initiatives across the whole United States. She received her BA in Art History from the University of Pennsylvania and was a Regional Director for Sotheby’s, having begun her career at Citibank’s Art Advisory Service. You can contact Stefanie at +1 305 740 00 50, or by email here. Olivia Cuissart de Grelle Senior Manager VIP Relations Americas, VIP Representative Southern States, US Olivia covers the states of Alabama, Georgia, North Carolina, South Carolina and Tennessee. As Senior Manager VIP Relations for the Americas, Olivia oversees different initiatives for the Art Basel shows. Before Art Basel, Olivia worked for the Private Client Group at Sotheby's managing client relationships with the auction house. You can contact Olivia at +1 212 967 2252 or by email here. Amanda Echeverrìa Mexico Amanda is an arts promoter based in Mexico City. She has worked at Museo Tamayo and Ambulante Documentary Film Festival. Before dedicating herself to the arts, she worked for PR agencies such as Another Company and Zimat. You can contact Amanda at +521 552 300 5190, or by email here. Kelly Huang San Francisco, US Kelly is based in the San Francisco Bay Area and has held roles as a curator, advisor and dealer at leading institutions over the course of her 15-year career. She was Co-Director of Gagosian, San Francisco, and founded several initiatives that build community and broaden participation in the art world, including the Gold Art Prize. You can contact Kelly at +1 415 572 8504 or by email here. Ricardo Sardenberg Brazil Ricardo has been working in the art market in Brazil and abroad for 25 years. He is one of the original developers of Inhotim and the publishing house Cobogó. He is currently an independent curator, showcasing historical and young artists in Brazil. You can contact Ricardo at +55 11 9 6027 8001, or by email here. ASIA Mandy Shek VIP Manager Asia, VIP Relations Hong Kong Mandy has been part of Hong Kong VIP team since 2014 as VIP Relations Manager and will be the point of contact for all Hong Kong based VIPs. You can contact Mandy at +852 3575 8492, or by email here. Jenny Lee Taiwan Region Jenny is a dedicated supporter of the arts community who enjoys connecting with fellow art aficionados. Prior to joining Art Basel as VIP Representative for Taiwan, she has worked as a curator, studio director, gallery manager, and content director. You can contact Jenny at +886 917 531 818, or by email here. Amanda Love Australia and New Zealand Formerly an arts lawyer, Amanda has built a large contemporary art collection and pioneered private, corporate, and public art initiatives. The principal of LoveArt Advisory for over 20 years, she is a board member of many arts organizations and played a role in founding a number of museum benefaction groups. You can contact Amanda at +61 418 164 462, or by email here. Jeesun Park South Korea Having started her career in advertising photography, Jeesun fell in love with contemporary art, one step at a time, during her MA in Contemporary Art from Sotheby's Institute and positions at Gwangju Biennale, Arts Council Korea, and Kukje Gallery. Jeesun has an affinity for artworks that show humor or reveal different truths. You can contact Jeesun at +82 70 8117 1888, or by email here. Shaan Shahani India A chartered accountant turned graphic designer, Shaan was the Art Director at ELLE DECOR. After a decade with the publication, he set up a creative consultancy including interior design. Based in Mumbai, his love for art led him to represent Art Basel in India. You can contact Shaan at +91 982 040 1973, or by email at here. Echo Shi West and South, China Based in Guangdong, China, Echo Shi is an experienced professional in the dynamic art communities across Greater Bay Area. Committed to advocating a diverse art and cultural practice in the region, Echo has worked at auction houses and museums, and initiated several residency programs for artists in Shenzhen and Dongguan. You can contact Echo at +86 18688661588, or by email here. Natane Takeda Japan Natane began her career in contemporary art in New York City in 2004. Now based in Tokyo, she works to connect different art communities in her role as art coordinator and consultant, leveraging her deep knowledge of contemporary art. You can contact Natane at +81 (0)90 6309 7753, or by email here. Amalia Wirjono Singapore, Indonesia, Philippines, and Malaysia Amalia has been a dynamic force in the arts community in South East Asia for over 20 years. She helped to build Indonesia art connoisseurship as Head of Christie’s, Indonesia, followed by her role at Art Basel. She is actively supporting the development of the Museum MACAN and art patronage in Indonesia. She is based in Jakarta. You can contact Amalia at +62 812 828 940 87, or by email here. Malena Zhang North and East, China Malena is the founder of a fund investing in education, health, technology, and contemporary art. She is the co-founder of a group that organizes events and programs for families in China to promote contemporary art and works with different institutions to build bridges for young artists between the East and West. She has been collecting art for 15 years and has represented Art Basel in China for over 10 years. You can contact Malena at +86 138 1786 1769, or by email here. By ML Staff. Textual inserts and images courtesy of Art Basel.