Pálmason’s tragicomic film, which premiered at Cannes not in competition, follows five characters — Panda included — over the course of a year after the breakdown of a marriage. Panda is ever-present and very much part of the on-screen family and at the heart of the movie. Panda, who retains her name in the film, is Pálmason’s dog and stars alongside his real-life children in the movie, which may explain the award-winning performance.
for a balanced diet.“The biggest thing we need to teach people is that nutrition is simple,” she said. “Maybe you need to stop focusing on the concept of nutrient timing and just make sure that you’re consistently eating throughout the day and focus on health.”
EDITOR’S NOTE: Albert Stumm writes about wellness, food and travel. Find his work at https://www.albertstumm.comCANNES, France (AP) — It’s calledbut Friday’s winner of the annual Cannes Film Festival tradition was a Panda.
Panda, though, is an Icelandic sheepdog who stars in “The Love That Remains,” from Icelandic director Hlynur Pálmason. Always positioned at the tail end of the festival, the beachside Palm Dog ceremony comes a day before the winner of the festival’s Palme d’Or is announced.Pálmason’s tragicomic film, which premiered at Cannes not in competition, follows five characters — Panda included — over the course of a year after the breakdown of a marriage. Panda is ever-present and very much part of the on-screen family and at the heart of the movie. Panda, who retains her name in the film, is Pálmason’s dog and stars alongside his real-life children in the movie, which may explain the award-winning performance.
While Panda sadly could not be there to collect the award, a look-alike local pooch was on hand to collect the coveted dog collar along with one of the film’s human producers. Panda did make a virtual appearance with an acceptance video, on a car journey through Iceland. She succeeds
from “Dog on Trial.”For beginners, Mangum recommended smoking chicken, starting with wings to get used to a new smoker before trying a half chicken.
Despite all the variations on grilled red meat in the book, he said one of his favorite recipes is gai yang, whole grilled chicken from northeastern Thailand. Marinated for 12 hours with a puree of lemongrass, garlic, fish sauce, turmeric and more, the chicken is grilled first on the cool side of the grill skin side up. Just before it finishes cooking, he flips it over the high heat to crisp the skin.Served with two dipping sauces, it’s smoky and lightly charred, and bursting with flavor.
“It’s this incredibly flavorful, bombastic version of chicken that people will be like, ‘Holy crap,’” he said. “It’s just so good.”From “Barbecue: Smoked & Grilled Recipes From Across the Globe,” by Hugh Mangum