A New York Times review of “Coal + Ice,” Three Shadows’ largest photo exhibit to date, points out its “focus on global warming.” While this might attract armchair environmentalists, viewing the show from this angle alone obscures the bigger picture. Sure, there are giant photos and projected installations of the melting glaciers and teeming waters resulting from climate change, but there are also the coal miners themselves – determination and exhaustion mingling with the dirt on their faces – and the almost glorious industrial refineries.

Jobs - yeah yeah - we got 'em ...

Got a Big Mouth?
And a big appetite to boot? If you love food and live for Beijing's dining scene, then head's up: True Run Media is looking for an experienced Dining Editor to oversee the Dining sections of the Beijinger magazine and website, blog about the city's dining scene and generally research, write and edit about all things edible in the capital. Candidates should be native English speakers, avid networkers, have experience writing and editing for magazines and/or websites, and a possess a serious acumen for sharing the ins and outs of Beijing's dining scene. Spoken Chinese, photography and layout skills are also pluses. Send you CV and at least three writing samples to editor@thebeijinger.com.

“Last Orders” is a regular magazine column in which we ask noteworthy Beijingers to imagine their final meal before leaving the city for good. This month’s host: Ignace Lecleir, general manager at Temple Restaurant Beijing (TRB).

The venue

Preferably, the feast would begin at 11am in the morning, if not at dawn, and last all the way until midnight. I’d want to have the focus on the Chinese cuisine I’ve grown to love over the years. The menu will contain a selection of Chinese and Western dishes that would awaken my taste memory. I’d like to have my entire team, some friends and family to join me. The venue of my choice will be Temple Restaurant Beijing, where I’m currently working.

Daniel Meller runs online contests to discover untapped talent around China, prints their designs on quality T-shirts and unleashes them on the public. His CreativCulture platform has been met with much public enthusiasm – so much so that he has set up a three-month pop-up shop at The Stumble Inn, with sights set on a more permanent location for later this year. We pressed Meller to reveal the inner workings of a burgeoning Chinese brand.

He staggers forward, dances back and then, sweeping his arms all the while, slides under his opponent’s legs and whips out a measured kick from the other side.

The movements are haunting and entrancing to watch. There is a certain elegance that defines capoeiristas – the official term for those committed to this Afro-Brazilian form of martial arts – and chef and TV personality Jun Trinh is no exception.