– West Village, downtown Manhattan –
It was really great to get to work with all these talented people from my beloved other coast, NYC <3 And such an honor to be casted as the lead role of the newbie yet fierce cop. I know there’s so much great talent in NY, so this came as a pleasant surprise and was an awesome adventure.
A little sneak peak of the horror film…
Starring: Mia Ella Mimica, Dahiana Torres
Written and Created by: Paul Pastore
Producers: Holly Hart, Paul Pastore
Director: Alex T. Gavin
Director of Photography: Dominick Sivilli
Casting Director: Paul Pastore
1st AC: JiEun Shim
2nd AC: Nuer Taqa
Audio Design: Roman Chimenti
Production Design: Nick D’Amico, Sophy Hou
Gaffer: Neal Todem
Grip: Rusty Ryan
Best Boy: Rob Piserchia
1st AD: Alex Burstein
You’re all amazing!
I decided to make my cover picture on FB something informative on deforestation because, why not? I might as well use that space for something other than self-promotion or something random I liked. Not that there’s anything wrong with that. I’ve done it in the past, and felt good about it, but this time I was just inspired to do this. So when looking at pictures I found this one (left), which was the only one that fit there enough to make sense, btw. I saw soy was up there with palm oil and beef as the biggest causes of deforestation. That worried me because although there’s a lot of other meat substitutes aside from tofu, still, let’s face it, when eating out, unless it’s a vegan or vegetarian “super-into-it place”, tofu is usually the only substitute. Sometimes not even grains. Same with soy milk. Plus I love edamame. Finally I gave myself the time to do a little research and it was pretty easy to find that though yes, soy is the biggest producer of of deforestation, soy is only up there because there is an incredibly unnecessary amount produced TO FEED THE COWS FOR BEEF. “Around 70% of the world’s soy is fed directly to livestock and only 6% of soy is turned into human food, which is mostly consumed in Asia. The rest of soy is turned into soybean oil.”(quote source). If we planted soy just for human consumption such as to produce tofu, we’d be good. So I’m so happy to conclude that choosing tofu, and any plant substitute for that matter is ALWAYS BETTER THAN BUYING AND CONSUMING ANIMAL PRODUCTS. In every sense, for you and for everyone else in this planet. #relief #eatfortheplanet
I’m currently at the Festival de Cannes 2016 from May 10th to 24th
CONTACT ME AT THE TALENT CORNER – YOUNG TALENTS CATEGORY
PRESS – May 3rd, 2016
At Plum Bistro, Seattle. My first vegan brunch.
SPINACH & YAM CREPE sautéed kale, smoked tofu, spanish almonds, balsamic dressing G/F (So good!)
After meditating consistently for a while now (daily or almost), and being around so many wonderful people that do so at my local Buddhist Center, I think I was just ready for this as big leap I never thought I would take, mainly out of compassion. I started moving towards this taking on the buddhist principle of not killing insects inside my home because as I heard it being put by our Kelsang “They’re just being insects.” It was cute, and made sense so I stopped killing things, and did feel better. More purposeful. At first this point of view kind of annoyed me honestly. Like I would go to this Buddhist center’s bathroom and would always see tons of spiders hanging out in a corner. Buddhists love their spiders. But then, is it really more normal to kill them? What if I loved spiders and rats, and all living things as well? Just feel love towards everything since they’re just being. Trying to be. Just like us. As cheesy as it sounds. Then this girl at my class mentioned she was a vegan, and of course, I’ve met other vegans before, but this time I felt genuinely interested and after a 10 min conversation it was clear that this is who I am. It’s been two weeks since I became or converted, and I’m very pleased and sure. Excited actually, and it’s been surprisingly easy. These past two weeks I’ve traveled to Seattle and Mexico and there were so many great places in Seattle, and though less of them in Mexico, they were very willing to make it happen at the W Hotel (where production had us stayed 😉 classy, I know). I would like to invite anyone who’s curious about it, even just a little bit, to try it for a week or two. Worse thing that can happen is helping the planet’s survival. And that itself, at least for me, has been revitalizing and energizing. Besides honestly, I’ve tasted some of the best plates of my life because vegan cooking forces vegan cooks (I’m not there yet) to be highly creative. It’s a culinary adventure actually! And there’s always love involved in the making because someone had to care enough about all this to do it. It’s a beautiful choice that comes from awareness and I strongly encourage everyone to try it.
Here’s a link on WHY GO VEGAN vegansociety.com/go-vegan/why-go-vegan
"Drink your tea slowly and reverently, as if it is the axis on which the world revolves." -Thich Nhat Hanh This week I want to share with you a grounding book "The Miracle of Mindfulness" by Thich Nhat Hanh, that's been guiding me to what matters most: living well. Though wellness can refer to many, if not every, aspect of our lives, this book is about the very basic, single action that separates life from death, and that is breathing. This is not a guide on the right way to breathe or how to control it, but to understand it, trust it and utilize it as the most simple, organic way to return to ourselves and remain there. To know that we are breathing. Suddenly everything becomes bearable, even great. As a recovering perfectionist who's still learning to JUST BREATHE, I encourage you to dive in. And share. Love, MEJ