EVENTS & ENTERTAINMENT | FOOD & DRINK | THE ARTS | REAL ESTATE | HOME & GARDEN | WELLNESS | SOCIAL SCENE | GETAWAYS | PARENTS & KIDS Business News Spring is a time of renewal – blooming flowers, longer days and a bounty of fresh produce. Taste your way through the season’s flavors with True Food Kitchen’s seasonal menu. Spend the afternoon enjoying Pasadena’s beautiful weather on the patio with your loved ones (and dogs). End your meal on a sweet note with True Food Kitchen’s new Coconut & Chia Seed Flan. This vegan dessert features a smooth chia seed base and comes topped with a silky layer of coconut oil caramel and a garnish of fresh berries. This vegan version of creme brulee is also gluten-free and will leave you as satisfied as any cream-laden dessert. Subscribe Pasadena Eats, The Dining Blog Savor Spring at True Food Kitchen From STAFF REPORTS Published on Friday, March 31, 2017 | 11:38 am Look forward to a poke bowl, in the style of their popular Ancient Grain Bowl, a new pizza, additional entrees and new drinks. Sip on a springtime Blueberry Royale made with organic Prairie vodka, St. Germaine, prosecco, blueberries and mint or, if you’ve had one too many, order a Hangover Rx made with pineapple juice, orange juice and coconut water. The bright salad pairs well with the fruit-forward Crossings Sauvignon Blanc from New Zealand. This grapefruit-scented wine is also a perfect match for the hummus appetizer. True Food Kitchen’s wine selection includes a variety of regional and imported wines like the custom-blended Tangent Pinot Grigio from Edna Valley California and the tart Panther Creek “Fox Block 11” Pinot Noir. Pasadena Will Allow Vaccinated People to Go Without Masks in Most Settings Starting on Tuesday “Pasadena has welcomed us with open arms,” said Nico Solomon, General Manager. “We love being part of the community.” Your email address will not be published. Required fields are marked * Although True Food Kitchen’s spring menu features more vegan options, there’s still a satisfying option for meat-eaters. The Moroccan-inspired Pan Roasted Chicken is delightful dish featuring boneless chicken, roasted purple potatoes and blanched broccolini in a spiced chermoula sauce with a hint of Greek yogurt. Pan-searing gives the chicken a crisp skin and, since there are no bones, you can dig right in. Sip the Panther Creek “Fox Block 11” Pinot Noir to accentuate the spices and roasted flavors in the chicken. True Food Kitchen’s seasonal menu focuses on bright, fresh flavors with an emphasis on Asian flavors like ponzu and yuzu. Executive Chef Philipp O. Norsetter, describes the menu as a “true representation” of True Food Kitchen’s world influences and adds that there are more vegan options. You can never go wrong with pizza and True Food Kitchen’s spring update is no exception. This vegan pizza comes topped with a garlic puree, housemade vegan almond ricotta with black truffle oil, crunchy snap peas and savory smoked onions. Sip some Lincourt Chardonnay from California’s Santa Rita Hills and call it a match. This buttery wine brings out the notes of black truffle in the pizza and adds a dimension of flavor to the smoked onions. 10 recommended0 commentsShareShareTweetSharePin it Get our daily Pasadena newspaper in your email box. Free.Get all the latest Pasadena news, more than 10 fresh stories daily, 7 days a week at 7 a.m. Start the meal by sharing a Torched Avocado salad with torched avocados, thin Persian cucumber noodles, chewy shiitake and oyster mushrooms, slivers of watermelon radish, crisp snap peas and a bright turmeric ponzu dressing. The bright salad comes garnished with black sesame seeds, scallions and cilantro. HerbeautyWhat Is It That Actually Makes French Women So Admirable?HerbeautyHerbeautyHerbeauty9 Of The Best Family Friendly Dog BreedsHerbeautyHerbeautyHerbeautyNutritional Strategies To Ease AnxietyHerbeautyHerbeautyHerbeautyInstall These Measures To Keep Your Household Safe From Covid19HerbeautyHerbeautyHerbeauty5 Things To Avoid If You Want To Have Whiter TeethHerbeautyHerbeautyHerbeauty11 Ayurveda Heath Secrets From Ancient IndiaHerbeautyHerbeauty True Food Kitchen’s Seasonal Ingredient Salad shines with a satisfying combination of charred cauliflower, grilled broccolini, romaine hearts, asparagus, chickpeas, pistachios, dark raisins and a topping of aged manchego cheese. The Sicilian vinaigrette is truly the star of this salad, this herbaceous dressing features green olives and a special blend of herbs including, oregano. Enjoy it with the sippable Tangent Pinot Grigio. “It’s a great palate-cleanser,” said Chef Norsetter. “We torched the avocado instead of grilling it to give a smoky taste while keeping the inside nice and fresh.” More Cool Stuff faithfernandez More » ShareTweetShare on Google+Pin on PinterestSend with WhatsApp,Virtual Schools PasadenaHomes Solve Community/Gov/Pub SafetyPASADENA EVENTS & ACTIVITIES CALENDARClick here for Movie Showtimes Top of the News Community News Name (required) Mail (required) (not be published) Website Community News First Heatwave Expected Next Week Home of the Week: Unique Pasadena Home Located on Madeline Drive, Pasadena Make a comment True Food Kitchen’s spring menu will debut on April 5. True Food Kitchen is located at 168 West Colorado Boulevard. Call (480) 905-6920 or visit http://www.truefoodkitchen.com/locations/pasadena/. “I love it all,” said Solomon. “I’ve been with the company for a while and I [still] get excited when there’s new food.” Pasadena’s ‘626 Day’ Aims to Celebrate City, Boost Local Economy
iStock(FORT MEADE, Fla.) — A police helicopter went down in a muddy Florida field Thursday evening as its pilot was searching for the pilot of another downed aircraft.The Polk County Sheriff’s Office said one of their helicopters was out looking for a downed gyrocopter, a smaller aircraft, after receiving reports it had made a hard landing around 2 p.m., near Fort Meade, Florida.The aircraft went down on property belonging to crop nutrition company Mosaic, and workers in the area called police, according to Polk County Fire and Rescue.The PSCO helicopter carrying one pilot responded to the downed gyrocopter, but then also had to make a hard landing in the same swampy area around 4:30 p.m. today, near Route 664, according to the Federal Aviation Administration.PSCO told ABC News they are working with other agencies to rescue the two pilots from the scene which is “extremely rural, wet, and mucky,” but added that both pilots “are together on the ground and both are OK.”Copyright © 2019, ABC Radio. All rights reserved.
Share via Shortlink Share on FacebookShare on TwitterShare on LinkedinShare via Email Share via Shortlink Keller Williams president Josh Team (Photos via iStock; Keller Williams)Keller Williams is shutting down its popular mobile real estate search app.The Smarter Agent platform will continue to provide services to clients until the agreement with Keller Williams expires, Inman reported. Texas-based brokerage firm Keller Williams has had a controlling stake in the platform, which lets users create branded real estate search apps, since 2018. At the time of the acquisition, Keller Williams also brought on 31 mobile web developers.Early in 2020, Keller Williams released the app as part of a larger push to revamp the consumer experience. According to the publication, Smarter Agent indicated on its website that its clients represented 25 percent of the entire real estate industry — which would include 3,000 brokerages and 300,000 agents. Keller Williams declined to comment to Inman on the number of clients at the time of the app’s shutdown.Read moreGary Keller’s second comingKeller Williams reports surge in Q3 salesGary Keller steps down as Keller Williams CEO Keller Williams, the biggest franchise brokerage in the U.S. and Canada, is currently undergoing a larger corporate restructuring.Co-founder Gary Keller, who said in 2017 that Keller Williams was “a technology company,” became CEO in 2019, but stepped down in October to be executive chairman of the board. Josh Team, president of Keller Williams, assumed Keller’s roles and responsibilities.After a slow second quarter, the privately-held firm reported a surge in sales in the third quarter. Sales volume grew 25.4 percent year-over-year, hitting $127.5 billion, the company reported.[Inman] — Georgia Kromrei Tagskeller williamsResidential Real EstateTechnology
Though Morning Phase won him a Grammy award for Best Album, Beck never intended for the 2014 release to be so successful. In a new Rolling Stone interview, Beck says that the album was only released “just so we would have something out, because we were going on tour.” The real project in Beck’s mind is the album yet to come.Beck has shared a handful of tracks, including the pop oriented “Wow!,” and confirmed that his new album would be out in October. The untitled piece will see Beck fuse the dreaminess of Morning Phase with the more electronic loops and rhythms of his 90’s works. “It’s a summer night, people have their hands up… It’s a communal, celebratory thing. I wanted to take that into the studio, a kind of energy or joy. The thing that wakes you up a little bit.”“There’s a substratum to a lot of the songs – songs within other songs, choruses that became bridges… It’s not far from how I made my first couple of records,” says Beck about the process behind the new work. He also recruited Greg Kurstin to help write and produce the album.All in all, it’s nice to see Beck so enthusiastic about his new album, and we can’t wait for the release. “It’s kind of life-sparking… I want to have some new things to say. I’m still filling out the picture. We do ‘Where It’s At,’ and you’re like, ‘OK, we needed that.’ Then you do another one. It’s all adding up to a picture.”
BRIDGETOWN, Barbados, (CMC) – Cricket West Indies’ (CWI) domestic itinerary has been put in “jeopardy” following the first reported cases of the coronavirus in the Caribbean, and chief executive Johnny Grave said Thursday a decision would be taken shortly on whether to suspend the schedule altogether.Two cases of the virus – known as COVID-19 – have already been reported in Jamaica while Trinidad, Guyana and St Vincent have all reported a single case so far.But with health authorities anticipating a rise in reported cases and other Caribbean territories on high alert, Grave said it was critical CWI acted swiftly to mitigate against any potential risk to players and officials, and in the best interest of public safety.“Our medical panel is meeting as we speak so they can provide a recommendation on our upcoming tours and series,” Grave told CMC Sports in a telephone interview Thursday.“And it wouldn’t be a surprise to me [if] there is a postponement or cancellation of our events. In the Caribbean now we’ve got cases reported in Guyana, St Vincent and Jamaica.“I’m awaiting news of their recommendations and we’ll take those recommendations immediately to the Board of Directors. We’re likely to host a conference call and ask for support of those recommendations.”Significantly, two matches of the ongoing eighth round of the Regional Four-Day Championship are being staged in affected territories, with Guyana Jaguars hosting Barbados Pride in Georgetown and Trinidad and Tobago Red Force hosting Windward Islands in Tarouba, south Trinidad.And though the round bowled off on Thursday with a match also being played between Leeward Islands Hurricanes and Jamaica Scorpions in Antigua, Grave admitted that uncertainty remained over the fixtures, depending on the recommendations put forward.“The current round of four-day games has started [on Thursday] but I couldn’t really say with any confidence whether those games will be completed because obviously the situation is changing so quickly and we’re monitoring it very, very closely as you would expect,” the Englishman stressed.Several other upcoming domestic tournaments face the possibility of cancellation. The Women’s Super50 Cup is set to run from March 30 to April 11 in Guyana, the boys Under-15 Championship is carded for Antigua from April 11-19 while the girls Under-19 Championship is scheduled for Trinidad from April 7-11.Further, two rounds of the Regional Four-Day Championship still remain, with some matches scheduled for Trinidad, Guyana and Jamaica.Pointing to the entire suite of tournaments, Grave said all could be in danger once instability remained because of the coronavirus.“As for the next two rounds of the [four-day] championship which are the final ones, the women’s Regional Super50 Cup which takes place end of the month in Guyana, our Under-15 Boys regional tournament due to take place in early April here in Antigua and our inaugural Under-19 girls tournament taking place in Trinidad and Tobago in early April, it’s fair to say they are all in jeopardy as to whether they take place or not.”There are also several international series scheduled, with West Indies Women hosting South Africa Women from May 30 to June 10 in Jamaica and Trinidad, and West Indies A taking on South Africa A from June 10 to July 9 in Antigua and Barbados.New Zealand and South Africa’s men’s senior teams are also expected to tour the Caribbean in July and August.Already, the coronavirus has infected over 125 500 people worldwide and resulted in 4600 deaths.It has forced the suspension of the National Basketball League (NBA) and other sporting events in the United States where nearly 40 deaths have been reported.
JEFF SCHORFHEIDE/Herald photoTwo weeks after taking a temporary leave of absence from the UW men’s basketball team for “unspecified medical reasons,” Michael Flowers returned to practice Wednesday. The senior guard averaged 7.2 points per game last season and is expected to provide experience in a Wisconsin backcourt that lost guard Kammron Taylor to graduation. The university’s announcement came Oct. 19 — the day before the team’s annual media day– and no specific reason was offered for the senior’s leave. Flowers looked healthy and fresh during Wednesday afternoon’s practice, showing no signs of rust from his two-week absence. “He’s back on the floor,” head coach Bo Ryan said after the practice, unwilling to go in to detail about Flowers’ return. “We practiced. This is all part of what we do.” Flowers earned Big Ten all-defensive team honors last season, and his return bolsters a backcourt that was expected to start sophomores Jason Bohannon and Trevon Hughes. It is still unclear to what extent Flowers is back, however. When asked whether Flowers will be able to play in Sunday’s season opening exhibition game against Edgewood College, Ryan again refused to provide much information. “Anybody that’s out there on the floor should be ready to play,” Ryan said.
Team members Jazmine Fenlator-Victorian and Carrie Russell show off the bobsled provided by Red Stripe Loose bolts on Jamaica’s sled are believed to be responsible for the team’s underwhelming performance in their first two heats of the women’s bobsled competition at the Winter Olympic Games in South Korea on Tuesday.Placed 19th overall after two heats The Jamaicans clocked times of 51.29s and 51.50s in Heats 1 and 2, respectively, to be 19th overall and on the brink of elimination from the competition. The team of Jazmine Fenlator-Victorian and Carrie Russell now need to finish in the top 10 in tomorrow’s Heat 3 to be assured of advancing to the medal round, Heat 4. Responding to queries about the team’s performance, Leo Campbell, Vice President of Sports at the Jamaica Bobsleigh and Skeleton Federation (JBSF) revealed that an inspection of the sled revealed what could be the source of the problem. Sled has loose bolts“The sled set-up (the way in which a sled is prepared for a particular track and ice conditions) was affected by some loose bolts that threw the front suspension out of alignment,” he said. The problem, he explained, caused a braking effect on the sled slowing it down during the heats.Bobsled team perplexedCampbell said the team was perplexed at how slow the sled was during the heats considering that during the practice runs on the weekend, it had attained speeds of 133kph much faster than the 128kph that was achieved during the first two heats of competition. However, he assured that all was not lost. “It’s not over yet,” Campbell declared.He assured that the problem was relatively easy to fix and it would be addressed overnight. He said that once the problem is rectified he expects the team to be much better for Wednesday’s crucial Heat 3. “If Carrie can push like she did today and Jazmine drive like she did I am sure we will get into the top 10 and then we take it from there.”
11 June 2014 South Africa’s labour law is on par with many developed countries, according to a new report comparing labour legislation governing redundancies and restructuring in 23 countries around the world. The report, “A Global Employment Guide to Redundancies and Reductions in Force”, was compiled by global law firm DLA Piper, with a chapter on South Africa contributed by local law firm Cliffe Dekker Hofmeyr, and was released last week. Its findings stand in contrast to those of a number of international reports, including the World Economic Forum’s Global Competitiveness Index, which criticise South Africa’s labour law for being rigid and restrictive. Aadil Patel, director and national head of the employment practice at Cliffe Dekker Hofmeyr, said their research showed that South Africa’s employment legislation “is actually on par with many first world counties. The company we keep in terms of our labour legislation regime includes Australia, Singapore, France, the Netherlands, Hong Kong and the United Kingdom.” South Africa received an A-rating for its redundancy and restructuring legislation in the DLA Piper report. According to Patel, an A-rating indicates that legislation is balanced, providing protection and legal recourse for both employers and employees. “An A-rating in this guide means that the country is considered to have procedures to be followed in the redundancy and restructuring process, but it was possible to make redundancies within a reasonable period of time and without incurring liability if the procedures were followed. However, if the pitfalls were not avoided, the cost implications could be fairly significant,” Patel explained. Countries sharing an A-rating with South Africa in the report are Australia, Austria, Belgium, France, Hong Kong, the Netherlands, Norway, Poland, Romania, Russian, Singapore, Spain, Thailand, United Arab Emirates and the United Kingdom. “What this A rating essentially means is that South Africa’s employment legislation compares favourably to other first world countries and offers a similar legal employment framework for multinationals operating in Europe, Asia and the Middle East,” Patel said. The report assigns a G-rating to countries where the redundancy process is relatively straightforward and easy to get right, being quick to implement and with no restrictions or limited requirements which are easy to satisfy. Countries rated G included Mexico and the United States. An R-rating is given to countries where there are significant risks and the processes involved in restructuring and redundancies can be highly regulated, can take a long time and can have significant cost or other implications. Countries rated R included China, Germany, Italy and Japan. SAinfo reporter
Share Facebook Twitter Google + LinkedIn Pinterest Doughnuts were first brought to us by the Dutch in the early 1800s as olykoeks, or oily cakes. These early doughnuts were sweet balls of dough fried in pork fat. Big problem, often they didn’t get done in the middle. So, as all good cooks in the kitchen do, they tried to give them a makeover by filling the middle with various cream, fruit or nut fillings. How the doughnut got its hole is a whole ‘nother story. There once was a spice ship with a Captain Gregory at the helm, who traveled with his mother who liked to make doughnuts for her son. Mam Gregory made her son doughnuts with filling in them. Here is where historians are fuzzy on what happened next. In one story, Captain Gregory was eating one of these doughnuts and the ship took a sharp turn and his spoke on wheel speared the doughnut making an instant doughnut hole and holder. Another version of the story claims the good captain didn’t like the filling so he took it in his own hands, digging out the center and threw it overboard (not sure where it went). The Smithsonian states that years later Captain Gregory revealed he used a top of a round tin pepper box to make the first ever doughnut hole.The first doughnut machine came along in the 1920s. Much to the happiness of everyone, doughnuts could be made much faster! During World War I soldiers were brought doughnuts while in the trenches to give them a feeling of home. The “Doughnut Dollies” continued serving a taste of home throughout World War II. In 1938, National Doughnut Day was created by the Salvation Army to celebrate and honor the individuals who served the delicious treats to the World War I soldiers.Krispy Kreme started in 1930s in Winston Salem, NC followed 20 years later by Dunkin Donuts in Massachusetts. Believe it or not, it was Dunkin Donuts that was instrumental in the shortening of doughnuts to donuts!Americans have a love affair with donuts. They are great with coffee, hot cider and a tall glass of cold milk. Americans consume over 10 billion donuts a year. We’re all crazy for doughnuts! They come in all shapes and sizes, airy to dense, baked or fried, cake or yeast, hole or filled and topped with a vast number of flavors, sprinkles and whatnots. Everyone has their favorites and will go miles for them. OSU alumni have Buckeye Donuts and my neighbor, a donut connoisseur, loves her donuts from Kennedy’s in Cambridge. A friend who lives in California will drive miles passing up all the local donut stores for her favorite, Krispy Kreme.Farms that have added donuts have seen enormous sales increases. Paul’s must-have donuts are Jacquemin Farm’s fresh pumpkin or strawberry donuts. No matter where your favorite is, you must agree with Homer Simpson. “Ah, donuts. Is there anything they can’t do?”Donuts have taken the country by craze in the last few decades with even the cooking channels featuring entire shows such as Donut Champions and Donut Showdown taking prime time slots on their schedules. Creative donut bakers have hit the scenes with a variety of flavors, textures and themes. Pinterest has donut themed birthdays, showers, graduations and even wedding donut bars. National donut day now occurs the first Friday in June.This coming June 2 I hope you’ll celebrate Dairy month and National Donut day enjoying your favorite donut with a tall glass of cold milk! Eat Well and Healthy!Shelly Baked Strawberry Buttermilk Donuts with Strawberry Glazeahappyfooddance.com 2 cups all-purpose flour½ cup sugar + 2 Tbsp. sugar, divided1½ teaspoon baking powder½ teaspoon salt¾ cup buttermilk2 large eggs¼ cup honey2 tablespoons butter1 tablespoon vanilla extract1½ cups strawberries, diced and divided1 cup confectioner’s sugar Preheat oven to 425 degrees and lightly coat a donut pan with cooking spray. To make the glaze, combine ½ cup diced strawberries with 2 tablespoons sugar. Stir and mash with fork, letting sit at room temperature until strawberry juice is produced. Add 2-3 tablespoons of this strawberry juice mixture to confectioners’ sugar and mix well. If glaze seems to runny or to thick, add more strawberry juice or confectioners’ sugar. Set aside.For the donuts, combine flour, ½ cup sugar, baking powder and salt in a bowl and whisk till combined.In another bowl, combine buttermilk, eggs, honey, butter and vanilla stirring well with a whisk.With a rubber spatula, slowly add wet ingredients into dry ingredients stirring until mixture is just combined. Add 1 cup strawberries and slowly mix in until just combine.Pipe mixture into donut pan, filling ⅔ of the way full. Bake for 8 minutes or until a toothpick is inserted and comes out clean. Let cool on a wire rack for 5 minutes, and then dip in glaze and return to wire rack. Eat immediately! Glazed and Sprinkled Chocolate Cake Donut Holes howsweeteats.com 2 1/2 cups all-purpose flour 1 cup unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup granulated sugar 3/4 cup buttermilk 2 large eggs 1/4 cup (1/2 stick) unsalted butter 2 teaspoons vanilla extract vegetable oil for fryingGlaze 2 1/2 cups powdered sugar 4-5 tablespoons milk 1/4 teaspoon vanilla extract In a large bowl, sift together flour, cocoa powder, baking powder, soda and salt. In a smaller bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. Add the wet ingredients to the flour mixture, stirring with a large spoon until a dough forms. Line a baking sheet with wax or parchment paper, and roll dough into balls just slightly smaller than golf ball size.Add vegetable oil to a large pot and heat over medium heat. Once it reaches 350 degrees F, add 2-3 donut holes at a time, frying for 2-3 minutes. I tossed mine a few times during the frying process, just using a slotted spoon to continually flip them over. One finished, remove with a slotted spoon and let drain on a paper towel. Once all the donut holes have been fried, dip in the glaze them set on wire rack. Allow to set for 10-15 minutes for simple glazed donuts. If you want sprinkled donuts, immediately roll in sprinkles after glazing and let sit until set.Glaze: Combine all ingredients in a bowl and whisk well. If too runny, add more powdered sugar. If too thick, add more water about 1/2 teaspoon at a time, whisking well for at least 30-60 seconds. Makes 3 dozen donuts. Peaches and Cream Doughnut Shortcake blueribbonkitchen.blogspot.com 2 ripe fresh peaches, peeled and sliced or 1 can have sliced peaches drained. Sprinkle with 1 tsp of sugar, a pinch of cinnamon and nutmeg.Whipped Cream (Make fresh or use the pre-made) 2 cups of heaving whipping cream 2 TBS confectioner’s sugar 1 tiny pinch salt 1 tsp vanilla Place peach slices in a small saucepan. Sprinkle with sugar. (Use a tad more sugar if your fruit is under ripe, or use less if fruit is very ripe.) Add cinnamon or nutmeg. Heat peaches on medium until the fruit softens and is warmed. (If needed add a little water to pan, so peaches don’t burn) Whip cream on medium then high with a hand mixer for 4-5 minutes or until cream is thickened and fluffy. (Using a chilled bowl helps this process along) If you want to get fancy, put your fresh whipped cream in a piping bag with a large tip for fancier results…fancier than a dollop.Slice a glazed doughnut in half through the middle (like slicing a bagel) Spoon warmed peaches onto one doughnut half, top with whipped cream and another half of the doughnut. ENJOY!! Maple Bacon Donut Kabobs bacontoday.com 10 strips Bacon, cooked1 box Glazed or Frosted donut holes (about 30 donut holes)10 wooden skewers Maple Bacon Glaze:1 tablespoon milk2 tablespoons Pure Maple Syrup1/2 teaspoon vanilla extract1 3/4 cups powdered sugar To assemble your kabobs, weave 1 bacon strip around 3 donut holes onto each kabob and place them on a wire rack.Prepare the maple glaze by whisking together the milk, maple syrup, and vanilla extract in a medium bowl. Slowly whisk in the powdered sugar a cup at a time until smooth. The glaze should be just thin enough to slowly pour out. You can add more sugar to thicken it up if needed, or more syrup if it is too thick.Drizzle as much of the glaze over each kabob as desired and let them dry for a few minutes before serving. Makes 10 kabobs
Extra time is perhaps the hottest commodity on any film set. Here’s why you should always fight for the chance to pre-light your set.Let me paint a picture for you.It’s the night before a big shoot, and you have to wake up at 5 a.m. and slog your way an hour and a half into the city. While you try to sleep, every thought possible is crossing your mind. Is there a coffee shop on the way? Probably. Will they be open? Will the lenses you rented show up on time? Hope so — first shot is at 9. Did the producer order that SkyPanel you need? You know, the one that is central to your entire setup? What if it’s not bright enough? It should be. But what if it isn’t? What if the SkyPanel is too heavy for that speed rail truss setup you were planning on? What if the SkyPanel falls over and hits the crafty table, and deli meat flies everywhere?Image via Photographee.eu.I don’t know about you, but this is what most nights before a big shoot look like for me. Tossing and turning, thinking through setups and imagining my lighting diagrams — and just worrying about every little thing. It’s less than ideal. You just want it to look the way you see it in your head, and the more you worry about it, the more it feels like everything will go wrong.Filmmaking is stressful enough even without unknown variables. However, there is one really great way to eliminate a ton of unnecessary variables from your film set: The Pre-Light.Removing Unnecessary VariablesA pre-light is simply lighting the set earlier in the day (or the day before) of shooting — when nobody but you and the lighting crew is on set. This creates a truly comforting environment, where all you’re doing is lighting, discussing, and problem-solving. As a cinematographer, this eliminates a whole world of stress — and many unnecessary variables.If there’s an industry where Murphy’s Law (anything that can go wrong, will) is thunderously true, it’s the film industry. Every shoot brings a new set of challenges — and a truly infinite number of ways things can go wrong. This is true for any position on a film crew, but for the cinematographer, it means potentially creating images that will haunt you for the rest of your career.Okay, maybe that’s a bit dramatic, but I can’t be the only one who watches an old project and wonders what might have happened if I’d had a bit more time to light it.Image via Gnepphoto.No matter how experienced you are, and how much you’ve planned and diagramed your setup, there will always be something that doesn’t go quite according to plan. A light doesn’t have as much output as you expected, or you need an extra dimmer switch to get the right look from a practical in the scene. You might need an extra fixture or more C-stands. These are all variables that you can control with a pre-light.If you have the time, you can even bring your director in and walk through blocking. You can also plan how you’ll light for coverage and keep an open line of communication with your team (grip & electric).Picture this: a fully lit set and a game plan for the next morning — you and the director both know exactly what is going to happen. Sounds nice, doesn’t it?Getting The Exact Look You WantCinematographers can visualize a certain look, and with the right resources, they can achieve it in-camera. This takes a lot of elements, but one of the most important is time. Without enough time, the chances of getting the look you want dwindle pretty quickly.I think it’s really difficult to be objective about our own work, which results in having issues with most of that work. Something that we’re not fully proud of might look fantastic to someone else. However, I find that the few things that I’ve shot that I’m fully at peace with and proud of are the ones I got to pre-light. This is because I could to take the time to get as close as possible to my vision for the project. I got to mess with lights until I got exactly what I envisioned.Nothing is worse than that stressful feeling when the assistant director asks you “How much longer do you need?” and you’re looking at the monitor, and you realize that it looks okay, but it doesn’t look great — and you know pushing it further will stress everyone out and put the production behind schedule. So you accept it the way it looks, and it bothers you every time you see it.Don’t do that. Fight for a pre-light, and you can take all the time you need the day before. Dial it in just right.Creating a Well-Oiled MachineImage via gnepphoto.There’s a reason that almost all budgeted productions do a pre-light on set. It’s the best use of time and money, and it yields the best results on all fronts — both creatively and financially.Not every setup in a project will accommodate a pre-light (you can still go guerrilla-style whenever you need to — that’s fun too), but for those complex setups, particularly those that take up a lot of screen time, it’s worth doing a pre-light every single time.Consider this: the expense of bringing the Grip & Electric crews on set for a day to work through all the technical limitations, blocking expectations, location needs, and anything else that might come up is a much better use of funds than slowing everything down on production day — and creating stress for everyone.Pre-lighting will enable everyone to be at their best during the most important part of production. This will please the producer and the director alike, since you’ll be able to make the absolute best use of time during recording. And while things still may go wrong, there won’t be a million issues . . . while the AD is (rightfully) breathing down your neck.Image via Fedorovekb.You don’t want any limitations to determine the pace of your work. You want to create an environment just for storytelling — an environment wherein the actors and the director are free to move about the set in a way that brings out their best. This is why you do a pre-light.So you can sleep at night.So when you arrive on set, you can flip the lights on one by one and look at the assistant director and say “All right, let’s make a movie.”Looking for more cinematography tips and tricks? Check out these articles.Industry Advice: Two DPs on Good Documentary FilmmakingVideo Gear: Is the Fuji X-T3 a Viable Option for Filmmakers?The Most Exciting Camera Rumors of 2019Video Gear: Is the Fuji X-T3 a Viable Option for Filmmakers?6 Things I Learned Shooting My Last Project on 16mm Film