Cooking makes people happy. It’s art you can taste, rather than simply appreciate with your eyes.

My parents weren’t a plastic family. They always cooked for us and I always helped by preparing ingredients.

Don’t waste your time on things you don’t like. I nearly gave up studying liberal arts at university. I didn’t see the benefit. I told my mom that I wanted to study cooking and she said I had to finish my degree. I ended up moving to Australia to finish my degree in restaurant and catering management and followed it up with my master’s in Thai gastronomy.

I applied to more than 40 places [in Bangkok] but no one responded. I finally got a job after a walk-in interview with the JW Marriot and later moved to The Met’s kitchen where I started working as a commis chef under Head Chef Amanda Gale. She introduced me to David Thompson, of Nahm, who later gave me the chance to work with him in London for nearly two years.

Living in London was tough. I worked so hard that I ended up at the hospital five times in two years.

Bo.lan wouldn’t be what it is without Dylan (Dylan Jones, her husband and Bo.lan co-owner). When I talked to him about going back to Thailand and opening a restaurant, he said he only wanted to open a Thai restaurant.

You can never know whether a decision is right until you make it. People thought we were stupid to open a fine dining Thai restaurant in Thailand, as we had mostly studied Thai food from a foreigner’s perspective. But we’ve long proved that we could make it.

Don’t compromise on your philosophy. The thing that I’m most proud of is that our business is doing well and we’re sticking to our principles. We still serve tomyam with chili and don’t serve Thai food in Western-style courses, but you still get to enjoy a great ambiance. That’s where we’re different.

I want to spread Thai food culture throughout the world but in the right way, where we actually eat everything at the same time. Many chefs think they can make Thai food more luxurious by separating it into courses like Western cuisine. This isn’t right. If you ask a French chef to serve all the dishes at the same time, as in Thai cuisine, they will kick you out. I want the opposite to be the standard for Thai kitchens, too. Stop making tomyam as an entrée!

Some people question how we can charge so much for Thai food. I reply by asking, “And you’re happy to pay B380 for a rocket salad with balsamic dressing?” Thai food requires lots of knowledge and effort to produce, and it’s all by hand. Please appreciate this.

Arguments make our dishes tastier. Dylan and I always fight in the kitchen. It’s a good thing that we do. It’s a form of brainstorming that improves our cooking.

I actually enjoy cooking Western food as it’s less complicated than Thai food.

Thai food is all about individual preference. That’s why we have seasonings and fish sauce on the table.

There’s no single authentic Thai food, for me. In the past, families cooked their own food so their recipes varied and were influenced by ancestry, whether it was Thai, Chinese or Indian. So it’s hard to define what, if anything, is authentic.

I want to be a food activist. I want people to know their food and why it’s important to cook their own. You can’t always rely on others as you never know what they put in your food.

Your food is your flesh and blood. People these days rely on industrial or mass produced food. They buy it for convenience, not quality. Some blame capitalism, but you still chose it. Capitalism is just a concept.

Humans neglect the four necessities these days. People can’t build their own homes, can’t make their clothes, can’t make their medicine and can’t grow their food. You can live without the first three, but you’re dead if you don’t eat.

Cooking is the easiest way to be healthy. I try to convey this message whenever I can, especially when I appear on the TV program Kin Yoo Kue [Eat, Live, Being] on TPBS and when I hold classes at culinary schools.

Having a baby changed my life completely. It’s a love I never knew before. My son teaches me about sustainable life. Babies can laugh without money or belongings. Happiness isn’t about how much you have.

Fusion food in Thailand is annoying. It only works if you know the best of both cuisines. But mostly it’s interpreted in a messy way.

I want new Thai chefs to take Thai cuisine seriously. Many focus on Thai food because they want to work abroad. I want new chefs to fight to preserve our cuisine.

Chefs must have ethics when it comes to preserving the environment and people’s health. I get really irksome with all those Sunday brunches with foie gras, oysters, salmon and snow fish! Chefs must know that they can influence people on these big issues.

I dream of writing a Bo.lan cookbook for posterity. A panang [red curry with peanut] that was cooked a hundred years ago isn’t like a panang that’s cooked today. I want to preserve these recipes for the future.

BK: When did you first get into ice sculpting?
I graduated with an electrical engineering major, but I didn’t do well at school so I couldn’t get a job. Then my brother-in-law introduced me to ice sculpting. He taught me and I started to like it. I first worked at the Indra Hotel and moved around to other hotels before I joined the Royal Orchid Sheraton 18 years ago.

BK: How have you fared competitively?
I’ve entered many ice sculpting competitions around Thailand and Asia, and I’ve already won the Asian Championship, but I wanted to go further, to use my talents to do my homeland proud, so I targeted the Harbin International Ice and Snow Festival. My first time, five years ago, was a total failure. I knew nothing of the rules and temperatures because no one from Thailand had ever entered before. I even had to pay for the tickets of two other members, because they didn’t have the money. The next year was also a big disappointment.

BK: Why didn’t you give up?
I nearly did because I had no money to continue. But my colleagues encouraged me to find sponsors and I sent out proposals to about five places. Luckily, the Singha Corporation agreed to sponsor me. We came in second in ice sculpting in 2011 and this year, out of 20 teams from 11 countries, we won third place in snow sculpting. Our piece is titled “The Emotion of Human” and deals with the concept that humans have good and bad sides, so we have to decide which one we want to be. It’s in a heart shape, on one side is the face of a giant and on the other is the face of an angel. It took us three and a half days to finish.

BK: What’s the difference between the ice and snow sculpting categories?
The size of the ice is smaller and requires fewer members, but it’s more difficult work because it’s very solid in the cold weather conditions. Balancing your force is the key. If you put too much force into it, the ice will explode. Snow is soft, but you have to plan the proportions very well, because of the very large scale (4m height, 3m width, 3m length).

BK: What are the difficulties of the competition?
Firstly, the language, because most people speak Chinese. Then it’s the temperature; some sculptors were in shock. Unlike some teams, our snow sculptures have never collapsed. There have been times when I’ve been working on ice and snow sculptures too hurriedly and I fell from the scaffolding. Ice sculptures are not as tall, but the ground is really hard so falling hurts a lot more.

BK: What’s your view of ice sculpting in Thailand?
There are many talented Thai ice sculptors, but they lack support because people here don’t see it as an art, unlike people abroad who respect these professionals as artists.

A lot of your songs deal with concepts of traveling or being on the road. Does this come from touring or some sense of displacement?
Both. I think how you live your life will ultimately influence what you create in your work, one way or another, whether conscious or not.

Continuing on that tack: your life’s been spread out among so many different places. How has your music been shaped by those migrations?
It’s made me a lot more sympathetic to people who are displaced. I personally think being a minority in a foreign country is the best education ever. It teaches you the reality of the world we live in, and when you see someone in need, you look at them very differently. That’s reflected in my music as well: I hold no loyalty to any sound, or genre, because it makes me think of nations, nationalism, identity, racism—and I fucking hate racists. Musically I want to be free. I wish to have multiple visas which allow me to travel across multiple borders and be free from prejudice, or other people’s ideas of "who" you are. Your experiences define you. Don't let other people categorize you. Your individual experiences are what make you unique. Even if they are boring experiences. They are you. And real.

How did you first get into playing music?
By accident, an Indonesian friend of mine had a metal band and asked me to join on vocals. They kicked me out of the band a year later, but then I started writing songs myself.

There's a heavy influence from past music in your work. Do you think there's danger in too much nostalgia?
Only in Badlands, as it was a concept album. For my entire catalog, please go to: dirtybeaches.bandcamp.com where you can hear all the music I’ve made since 2005.

You’ve talked a lot about approaching your music much the same way as a film; what particular films have influenced your music?
Mostly [Hong Kong Second Wave film-maker] Wong Kar-wai movies because I like the theme of time and the portrayal of displaced people.

I read a while back that you were scoring several films; what’s the latest on that front?
[I just did the score for] WaterPark, a Canadian documentary film about an indoor beach/water park/surf machine, inside a shopping mall in West Edmonton, Canada.

You’re set to release two-LPs-in-one in May this year; how do these differ from one another and your previous works?
It’s not so much different from my work pre-Badlands; the only difference is the surface, the style, and the sound—the core and content is always the same. I'm always making albums about lost, displaced people, with no home to return to, in exile, drifting, etc. Aesthetics and surface are disposable, like fashion. But who you are on the inside fundamentally, is what’s important. It’s like an internal compass. 

You’re quite active on Youtube, occasionally replying to comments from fans (both positive and snarky); is the internet a help or hindrance to what you do?
No, nothing is ever perfect in this world. If someone can rise from doing shitty jobs like working in a kitchen and recording music at night in their bedroom, to touring the world, then I say the internet is amazing. All the little bad things that come with it are just what come with the good things about the internet.

You’re now performing as a three-piece; what can we expect from your show in Bangkok?
Expect no fake shit, like bands playing old songs like a routine. We don't do that. We play our hearts out, because it’s mostly new, unreleased material or re-arranged songs. We give everything of ourselves in what we do, because we are given an opportunity to be ourselves as artists, so why act like "we have to play the songs people know" as musicians? Then I might as well quit music and go back to work in real estate and make more money—this is a very Asian philosophy! 

What’s the best thing about being on tour?
Food, adventures, landscapes—it plants seeds of multiple ideas that will later grow into something else.

Is your lo-fi sound a necessity or an aesthetic choice?
What do you think after reading this interview so far? I'm Chinese, I will use the cheapest way to make a record, and that’s what I did. Now digital recording is cheaper, and that’s what I'm doing now. It’s important to be realistic and make records your own way. Don't let other people tell you what to do. When I was doing cheap tape recordings at home, everyone hated it. Then it got popular. Well, the truth is, it’s not what equipment you use, it’s how and who is using the equipment. 

Who are your magazines for?

Mangosteen Club caters to Japanese residents in Singapore while WAttention is an English magazine which promotes Japanese tourism. It covers Japanese culture and must-go-to-places in Japan as well as some establishments like restaurants or hair salons in Singapore where you can have experiences and services as if you were in Japan. We also organize events such as sake tastings, beauty talk shows, yoga sessions and cooking classes for our readers.

What do the local Japanese community regularly get up to here?

There are about 30,000 Japanese living here. The Japanese Association in Singapore is one of most active organizations operating out of Japan as it constantly organizes arts performances, concerts and seminars for both its members and public. Our readers are constantly on the lookout for new F&B outlets. And of course Meidi-ya and Kinokuniya Bookstore are their all-time favourite hangouts.

What are some your personal F&B recommendations then for our readers?

For restaurants, Hide Yamamoto, Sushi Ichi, Kumo, Chikuyotei, Niji and newly opened Ten are must-tries. Over at Lau Pa Sat, you will also be able to find down-to-earth Japanese dishes like udon or donburi at very affordable prices with fine quality. As most Japanese are obsessed with Japanese rice, an online shop called TawarayaGenbei is quite popular among Japanese residents here as it supplies a few good quality Japanese rice varieties directly flown in from Japan.

What inspired you to start farming?
When my son, Ryan, was much younger, he was often ill with the common cold and flu. He was typically treated with antibiotics, which I believe weakened his immune system even more. I decided to invest in organic food. However, organic food is more expensive, so I decided to grow my own vegetables. Over time, I found that Ryan’s health was improving. I grew my vegetables in mini plots along the corridor outside my home. This caught the attention of my neighbors who gave me words of encouragement and even asked me to grow vegetables for them. With the support of my family, friends and community, Generation Green was born.

Why did you decide to specialize in vermiculture (worm farming)?
Because commercial fertilizers tend to be, in my opinion, artificial and costly, I started research into more environmentally friendly fertilizers, with a focus on reducing waste and recycling. In the course of my research, I was happy to find that vermiculture employs the assistance of worms that work tirelessly to convert organic waste into valuable resources for plants. It is the beginning of the food chain.

What’s the best thing you’ve ever tasted?
A bowl of hot soup filled with home-grown vegetables in Taiwan. The soup was sweet and the vegetables crunchy. This is why I continue to choose not to use commercial fertilizers for my Generation Green crops.

How do you handle all the farming on your own?
Just do it! Be focused and persevere. I’m constantly encouraging our younger generation to join me. And I keep my eyes open for innovative ideas and farming methods that would increase yield and productivity.

What can be done to make local food more accessible?
The government can support agriculture and set aside funds for SMEs that want to focus on agriculture. The key factors discouraging agriculture in Singapore at present are land costs—for land that is sub-let from a private company or the government—and a shortage of skilled and unskilled labor.

Who are your biggest collaborators and partners in spreading the message to eat local?
Specialty food store Nothing But Green, farm operator Kranji Agri Vista—Hong How Group and distributor Grower Synergy.

Why are more and more starting to eat locally?
There is a growing awareness among Singaporeans for organically grown food. More importantly, there seems to be increasing support for locally grown produce, whether organic or not. By eating local, we rely less on imported produce, which typically presupposes the use of chemical fertilizers, and fossil fuels for their production and transportation. Individuals have come together via informal interest groups to share the benefits of eating local. At dinner parties these days, you half expect guests to declare themselves “locavores”. We have come into an era where one’s beliefs define eating habits.

What sparked your interest in local and organic food? 
When I was pregnant with my daughter, my first, I did a considerable amount of research into caring for babies and children. The frightening and startling reality of how processed and chemically enhanced food and products can and has an adverse effect on our lives really hit home. Coupled with the food contamination episodes in recent years, particularly in relation to baby milk formula, I was even more determined to change things.

What are some local meet-ups or events the public can attend to learn more about sustainable food?
There are quite a few networking events geared towards such discussions. Green Drinks Singapore is one example. On our part, we also plan to use our deli as a venue for more of such events.

Do you provide delivery of any locally produced foods?
That is a work-in-progress. We’re finalizing details on a service where customers can have fruit-and-vegetable boxes, with supplies that could last a household of four for about a week, delivered to them. We’ve also started a mini vegetable patch at our deli, so customers can look forward to picking their greens for their salads fresh! We hope to roll these services out soon.

What does eating local imply?
It means to be aware of the source of your food: where it comes from, how it’s produced, how it’s delivered and how it’s stored. In a sense, you form a direct relationship with the producer as you ask these questions. By purchasing local produce, you are also supporting these producers economically, who are often operating on a smaller scale compared to the multinationals. And as long as there is continued demand, the producers will have the will and capacity to expand their range of produce. This is a win-win situation for both producers and consumers.

Does eating locally automatically equate to eating healthier?
As local produce is transported over a shorter distance from farm to consumer, items such as vegetables or eggs are fresher compared to imported ones. However, you should check how the items are produced. Some local producers employ organic or natural growing methods while some do not. Given a choice, you should pick one, which is local and organic or natural.  

What are your views on the buying organic versus buying locally debate?
Organic local produce is already available, and quite readily, too. What we should be aiming for is making such organic produce more accessible to more people. I think the difficulty many Singaporean consumers find themselves faced with is whether to buy organic or non-organic. The situation in Singapore is that there is a limited variety of local produce, which fuels demand for imported produce that makes up more than 90% of our food supplies. For us at Nothing But Green, we choose organic–whether locally produced or not.

What are some challenges local food has to face?
I think that consumers generally associate imported produce as being of a better quality. Local producers face a challenge in changing this mindset and getting them to gradually accept their produce. In addition, I think that most Singaporeans have come to accept that food is not typically produced locally. The word “import” has become a part of our psyche. The major challenge, though, is space. Singapore is a small island, after all, and there are many interests competing for a finite amount of useable land space.

What are some simple things the public can do to improve their eating habits?
Small baby steps could help; for example, cutting down on processed snacks or items that don’t contain many natural or organic ingredients. Stopping to think about it is already a good start. Once you start becoming more aware of what is going on, you will be putting the right stuff into your shopping cart. If you have green fingers, you can start by planting your own vegetables. This way, you are assured that they are pesticide-free and fresh.

What’s next for you?
We have started a mini vegetable stand in-store where customers will soon be able to pick their greens for their salads. Gives new meaning to “fresh”!

Jacqueline Tan runs Nothing But Green.

BK: When did you start rapping?
At first, I wrote a pop-rock song to promote Dome Pakorn’s Iconic Records, which I followed up with “RapAke” which is all about my life. It’s my favorite and most popular song so far, since I started doing this in July 2012. This song took me a few months to write, unlike my other 27 songs. My fans often help me put my words to music. I don’t only rap, I like many types of music. I recently did a metal song called “Ni Yaam Metal” (“Metal Definition”).

What’s been the feedback so far?
My Facebook fan page currently has about 2,000 followers. Most comments are positive and applaud me for being creative and confident. I recently covered a single by Dome Pakorn, which drew both admiration and “dislikes,” however Dome himself said he liked it on my YouTube. My boss supports what I do as long as I don’t do it during work hours. My family encourages me to pursue what I love. On the other hand, some people say I can’t keep rhythm. Others have much worse things to say. But overall, it’s not so bad, based on the number of people who have contacted me to write songs to promote their products or restaurants. Now I’m one of the MCs at Squeeze Job, a TV program that features interviews with talented people.

Why do your songs attract so many viewers on YouTube?
I think it’s because my songs are original, I generally don’t like to do covers. My songs broaden people’s imagination. I present my own perspective. I want to tell the people who say bad things about me that they shouldn’t get so angry at others as it destroys their spirit and potential. If they want to comment, be reasonable.

What do you think about the rapping culture in Thailand?
It’s too heavy on a single thing: love. They should rap about culture or anything else, really. There’s also no need for rude language because it’s not good for the youth. People download music for free a lot these days which discourages artists from producing top quality songs. I believe we need to enforce a very strict copyright law.

What’s next?
I star as a teacher in the movie Gang Preed Ja Read Jai Ter, from D.O.A. Film, which will be in cinemas this year. I like acting so if there is a good role in a movie, I would like to do it. However, I really just want to produce more music. I want to put out an album, but it’s very difficult due to a lack of funding. On top of all that, I’d really like to have my own TV program to raise awareness about the dangers in society.

You can’t choose your destiny. I dreamed of being a diplomat because I love languages and culture, but in the end I started working in the entertainment industry 20 years ago.
You must enjoy what you do to get the most out of it. I didn’t plan on staying in the entertainment business for this long, but I gradually fell in love with it. It’s art and I’m proud to call it my profession.

I’ve lived my life meaningfully. I used to fear that I wouldn’t have childhood or teenage memories like my friends. But looking back now, I think it’s really good that I started working early when none of my friends even thought of it. It’s exhausting but really worthwhile.

You can’t choose what you want to be when you’re born but you can always choose to learn. The most important thing is to learn from the right people. I was lucky to meet them.

Appearing in a movie like Jan Dara has changed my world. I wasn’t familiar with many aspects of film production because I mostly do lakorn (Thai soap operas).

As an actress, the opportunities for learning are endless. When you start out, it’s all about exploration.

Jan Dara isn’t all about sex. Watch closely and you’ll see that it explores human nature. It’s dynamic. My character, Hyacinth (Jan Dara’s big crush), represents the pure love that Jan has never received.

The more you forbid something, the more curious people will get. Take sex, for example: it’s natural, we all do it, so it shouldn’t be a taboo subject.

The internet gives people freedom of thought and the tools to express themselves. But many people just post cheesy things like that they’re bored or in love. I prefer to keep those feelings to myself instead of sharing them with others.

Technology makes people impatient. They’re used to getting what they want by just clicking on it and aren’t willing to wait.

People love each other less because of the internet. Everyone thinks that they are important and that their opinion is right, which results in pretty narrow-minded notions. People obsess over the business of others instead of finding ways to advance themselves.

The worst I’ve felt was when I faced that scandal [where she was revealed as mistress of actress Thanyaret Ramnarong’s husband]. It was terrible to read all those news stories on the internet.

I have nothing more to say about that. It’s in the past and I’m moving on as best I can.

I no longer surf the internet at random. I only update things on Instagram or Facebook for my fans.

All successful people must overcome critical points in their life. If I hadn’t been faced with this scandal, I would still be spending my life aimlessly. It made me value things around me more, like my work and my parents, who are my biggest supporters. Hardships drive me to do everything better.

Nothing is perfect in this world. You never know what’s going to happen to you. Do your best and care deeply for those who love you.

Music is my passion. My dad brought me up on jazz and 70s songs. I was a singer when I was a teenager but it wasn’t that serious. Now I’m working on a new musical project, which is going to debut later this year.

I adore the 70s. I wish I was born in that era. It created so many icons in fashion and music, such as flared jeans and disco. It was a beautiful time.

I love Japan. It’s like my second home as I have relatives who live there. I love to visit small towns where there are little hotels run by grannies who take care of the guests by themselves. Also, nothing compares to a natural onsen. 

I want Bangkok to be like Japan. It would be great if we had better city planning regarding buildings and roads. I want Bangkok to have more trees and for people to be able to walk around more.

I want to have Doraemon’s language machine. I want to be able to speak in any language. It was really hard when I worked on a movie project in India, as I couldn’t speak with the locals. Body language is an important part of the Indian language. They use every part of their body in communicating. It’s their nature. I picked up that habit and kept it when I came back, too.

I believe in the destiny of love. No matter where your soulmate may be hiding, anywhere in the world, they will find you.

How did you become an internet idol?
At the beginning, a few people clicked like on my Facebook pictures. The number grew until my pictures started getting 100,000 likes. Now I have more than 500,000 followers on Facebook. Most of them are girls.

Have you been recognized by people on the street?
Yes, especially at university. Some of them walk up to me for photos and a chat. I get all types of feedback: compliments that I’m pretty or not as conceited as people expected, while some speak sarcastically while walking past me or just shout at me. Some comments make me feel bad, but they also push me prove myself. I hope people can be open-minded and judge me by my work instead.

How do you feel when someone posts a message about wanting to have sex with you?
Sexually explicit comments are the worst. But in the end it’s just nonsense from someone who doesn’t know me. I shouldn’t care as I’m not doing anything wrong. I’m used to them now. I’ve never met any perverts in person, but some send me dirty messages. I want to tell them that if they feel that way, they should fulfill their desires themselves, and not post about it on Facebook.

Tell us about your background?
I’m a Nepali girl. My grandparents were evacuated to Thailand during World War II, so my parents were born here. They lived in the Nepali community in Kanchanaburi before coming to work in Bangkok and getting married. I was born in Bangkok, but moved to live in Chiang Rai for 10 years due to the financial crisis. I came back for high school in Bangkok. Now I’m studying information technology and in my second year at Suan Sunandha Rajabhat University.

Are you afraid that starring in a movie about sex like Fingering contradicts your reputation as a cute and naïve girl?
It’s not a sexually explicit movie although the trailer might make it look that way. I want everyone to see it. For those who look down on people with cutesy or abbaew clothing, I want to say that people who dress like that have a dream and they are free to follow it. It’s wrong to judge someone from their personal preferences.

What is your sexual orientation?
I’m okay with both men and women because I think love can happen with any sex or any nationality. But as I’m Nepali, it’s our tradition to marry only Nepali and my parents expect me to do just that. I’ve talked to my mother about it, saying times have changed, but she only listened and thought it over. I’m not a person who’s going to break every rule, but I don’t believe in locking myself into one nationality. I want to be free to love anybody, male or female.
Find Emmy at www.facebook.com/zuperem

When I was a kid, I wanted to be in a rock band. Not as the lead singer, but the keyboardist. As it turned out, I couldn’t even play the piano properly because of a missing ligament in my right thumb. Maybe I’m genetically doomed to mediocrity.

I am inspired by Shakespeare, not only because of his poetry but because he wrote some of the great blockbusters of his time. Some of his characters were also incredibly foul-mouthed—something I deeply f**king empathize with.

The funniest thing I ever heard was a friend speaking Malay in a cockney accent. You’ve got to hear it to believe it.

The last time I was truly happy was the day before the MDA banned my film.

The ban was unfortunate and a little ridiculous. Maintaining social harmony is one thing, pandering to those with the thinnest skin and the lowest threshold for humor is another.

The film has since been passed R21 with edits, but that’s not a great outcome either. I think the MDA needs to trust its system of classification and implement it with conviction. Censorship is a ham-fisted tool in this day and age.

I collect stories, naturally. For most writers, no experience in life is wasted. An accident, a bad date, an embarrassing rash, joy, fear, humiliation—any emotion or quotidian incident may contain the seeds of good drama, comedy or both.

I relax by spending time with my son, who at the moment is going through the Terrible Twos, which any parent will tell you can be a very stressful time. So I guess there isn’t much relaxation in my life at the moment.

Breasts turn me on. On women, preferably.

Religious fundamentalism makes me sick in the stomach. Even plain religion without the fundamentalism makes me uneasy.

Between love or money, I live for food, mostly. But seriously, the choice between the two is a spurious one. I don’t think a person can be very happy if he’s shit poor. More to the point: do you know how much a ticket to an IMAX movie costs, even on a weekday?

The last time I committed a crime or a sin was this morning. Personally, I’m more into crime than sin. There are more crimes than sins that a person can be arrested for. Also, speaking as a filmmaker, I think “crime thriller” might be an easier sell than “sin thriller”.

I’m an atheist and a humanist. I also like red wine, and thinking of wine as blood, as the Christians do, is disconcerting to me. Having said that, drinking too much wine—just plain red wine—can also make me sick to the stomach.

What’s the meaning of life? You ask the big questions at I-S Magazine, don’t you? Seriously, man. I’m a filmmaker. You want an answer to that question, go talk to the Dalai Lama.