Get lit with the Harlem rapper as he talks about At.Long.Last.A$AP.
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In 2011, Harlem’s A$AP Rocky emerged at the forefront of a resurgent New York rap underground. Connecting the dots between a wide spectrum of ‘90s rap and the fashion-savvy hip hop vanguard, Rocky quickly ascended to global stardom. In this public lecture at London’s majestic St. Pancras Renaissance Hotel, as part of the 2015 RBMA UK Tour, the rapper gave a rare insight into his state of mind. Sitting down with journalist Hattie Collins on the Red Bull Studios London couch where he wrote much of At.Long.Last.A$AP, Lord Flacko seemed delighted to hold court. This extensive interview also features a special appearance by Yasiin Bey and the first play of album cut “M’$.” Find out more about A$AP Rocky’s upcoming public lecture in Harlem for Red Bull Music Academy Festival New York here: http://nyc.redbullmusicacademy.com/co…
We all talk about the Stone Age, the Iron Age and the Bronze Age, but what era are we living in right now? People are starting to refer to us as the – far less romantic – Plastic Age. We make 288 million tonnes of plastic a year, and unlike paper, metal, glass or wood, it does not oxidise or biodegrade, instead it ends up in our oceans, making the ratio of plastic to plankton 100:1. The way to make use of The Great Pacific Garbage Patch? Bionic yarn. Co-designed by Pharrell, G-Star’s RAW for the Oceans collection is the world’s first denim line created from plastic that has been fished out of the big blue and recycled. Find out how we can pick 700,000 tonnes of plastic up off the sea floor in our documentary, made possible by G-Star, The Plastic Age.
An ALLDAYEVERYDAY Production
Directed by Jake Sumner
Writers Jake Sumner and Zach Neumeyer
Director of Photography Austin Cary Rhodes
Producer Kate Cunningham
Executive Producer Lucy Cooper
Editor Zach Neumeyer
Original Music & Sound Design Dražen Bošnjak at Q Department
Colorist Jaime OBradovich at Company 3
Additional Photography by
Ryan Dickie, Brett Jutkiewicz, Daniel Kanes, Sesse Lind, Prune Brenguier, Yusuke Hayamizu, Nobutaka Shirahama, Jake Sumner
Colin Alexander, Rob Bluemke, Tony Leonardo, John Reynolds,
Diana Sagrista, Travis Sentell, Gary Stevenson, Jake Sumner
Camera Assistants Sonny Brown, Lindsay Mann, AJ Wilhelm
Unit Producers Michaela McKee, Cedric Troadec, Andrew Runkle, Andrea Pinto, Clémentine Duzer
2nd Unit Director Kate Cunningham
Production Manager (LA) Noelia Estrada
Production Coordinators Amy Crowdis, Julia Palermo, Sebastian Stein, Ty Demura
Data Management Rob Bluemke, Brian Williamson
David Bly, Mike Brady, Natalie Carpenter, Michelle Faeroe, Andrew Ilson, Tom Kogut, Vijayta Narang, Julia Palermo, Sylla Saint-Guily, Lyle Shanahan, Michael Smith, Deno Williams, Kelly Zimmerman
Post Producers Tara Holmes, Jenna Gabriel
Animation and Art Direction Lessa Millet
Assistant Editors Andrew Taylor, Kete Bennis, Kyle Grandmaison
Stock Footage Provided by
Algalita Marine Research & Education
Joel Sadler at Aerial Archival
Lewis Teague Wright
Interviews (in order of appearance)
Dr Marcus Eriksen
Dr Wallace J Nichols
Dr Mike Biddle
Capt. Charles Moore
Capt. Paul Watson
Global Head of Video Danielle Bennison-Brown
Senior Video Commissioning Editor Jack Robinson
Head of Branded Production Fiona Scott
Head of Creative Development Bunny Kinney
Project Manager Cat Crawford
Associate Producer Declan Higgins
Production Manager U.S. Eleanor Galloway
Production Manager Tiwirayi Magwenzi
Production Coordinator Tom Ivin
Adrian Grenier, Keith Edmeir, Dave Ransome, Mollusk Surf Shop, K&M Camera, Doug Woodring at Ocean Recovery Alliance, Lewis Teague Wright, Charlie Smith, Jeanne Gallagher, Kona Brewing Company, Tracy Williams of Tracy Williams Ltd., Arthur Huang, MINIWIZ, Jordan Howard, Eadoin Quinn at Sims Municipal Recycling, Piotr Lozak
A Very Special Thanks To
Parley for the Oceans
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This is a short film that was directed by the French animation collective H5, François Alaux, Hervé de Crécy + Ludovic Houplain. It was presented at the Cannes Film Festival 2009. It opened the 2010 Sundance Film Festival and won a 2010 academy award under the category of animated short.
In this film there are two pieces of licensed music, in the beginning and in the end. All the other music and sound design are original. The opening track (Dean Martin “Good Morning Life”) and closing track (The Ink Spots “I don’t want to send the world on fire”) songs are licensed pre-existing tracks. All original music and sound design is by, human (humanworldwide.com)
From Microsoft Office & email to reading, math, & more, GCFLearnFree offers more than 1,000 lessons, videos, & interactives, completely free.
GCFLearnFree.org is a website dedicated to offering free tutorials, self-paced lessons, and credit-earning online classes to people around the world looking to improve upon their skills. Take a tour of the site with this video and see for yourself what GCFLearnFree.org can do.
“The donuts give our bakers a chance to be naughty, really. We literally carpet bomb them with sugar.”
Meet Justin Gellatly, the head baker of Bread Ahead Bakery located at the popular food stalls in London’s Borough Market. Good fortune brought me to Bread Ahead early one morning in England. A wave of heavy rock blasted from the kitchen, while an army of men in white danced to the beat of their own bread making. But, I wasn’t here for the bread this morning, I was here for Justin’s legendary custard-filled donuts – a menu item so famous and so blogged about, sometimes, even Justin admittedly can’t cope with it.
My local journalist friend, Felicity Spector, suggested this story and I am forever grateful. Justin is a modern day Willy Wonka of sorts – a true craftsman who delights in the wonder of his creations. Watch as his eyes light up when talking about the experience of eating his donuts. There’s a cheeky amusement to it, a sense that he’s recreated the magical experience of being a kid again.
I tried to share one of his donuts. A novice mistake, as these are not made for sharing. In one bite, you instantly want to be alone. The gush of cream is surprising, and it ends up everywhere! On your nose, on your cheeks, all over your fingers. Moments later, you find no matter how much you’ve licked and wiped away, there is still more custard. An everlasting memory of the most famous donuts in London. Enjoy his story.