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TV Media Weekly | November 19 - 25, 2016 By Adam Thomlison TV Media Q: When oh when will we ever get our "Doc Martin" fix on PBS again? A: It's hard to say, thanks to the Brits' taste for anarchy. Generally, you can count on an American show to premiere about a year af- ter the last time it premiered. The Brits, however, seem to air things any time they like. The show's British broadcaster, ITV, reportedly held a swanky din- ner for the show's cast after season 7 wrapped, at which they an- nounced the season 8 renewal. Ian McNeice ("Doctor Who"), who plays Bert Large in the show, was at the dinner, and said that the network also announced a (rough) release date. "We will make it in the year 2017, because we always have a break in between." Rest assured that, whenever they get it, we won't be far behind. Season 7 aired in the fall of 2015 in the U.K., and was on TV in North America by winter. But lest we start feeling like an afterthought, Martin Clunes, the man who plays the doctor himself, had some nice things to say about his fans on this side of the ocean. Q: How does Christian Bale appear so skinny in "The Ma- chinist"? Is it computer graph- ics like when they made Chris Evans look so small in "Captain America"? A: No CGI there: Bale did it all through an almost terrifying dedi- cation to the craft. He dropped 63 pounds to take the part of an in- somniac machine worker who is slowly losing his mind in 2004's "The Machinist." The wild stories that circulate about his transformation make it almost legendary. Bale reportedly lost it all by eating only a can of tuna and an apple per day. And co- star Michael Ironside ("Top Gun," 1986) said it was all due to a typo: The scriptwriter estimated the character's target weight based on someone several inches shorter than Bale, and never got the chance to correct it. Have a question? Email us at questions@tvtabloid.com. Please include your name and town. Per- sonal replies will not be provided. Hollywood Q&A By Andrew Warren TV Media T he artisanal food revolu- tion is most definitely here. Farmers markets are everywhere, mom and pop bakeries are popping up in practically every midsized town and terms like "local" and "farm to table" are all the rage. Even if you're not one to buy into the latest buzzwords or the idea of organic butter being bet- ter, it's hard to argue with fresh, flavorful ingredients, or with the idea of supporting the commu- nity's economy by buying local. Of course, it's not just about the buzzwords: it's also about innovation. And it's not just sa- vory chefs who have been get- ting in on the action, the sweet side of things has been under- going a revolution of its own. The seventh season of "Unique Sweets" premiered last week on Cooking Channel, and its next new episode lands Sunday, Nov. 20. It's a show that's checking out all the ex- citing things happening on the sweet side of the culinary world, with each episode ex- ploring how some of the coun- try's one-of-a-kind desserts and sweet treats are being created. From candy shops making their own taffy by hand to bak- eries cooking up unique pas- tries, "Unique Sweets" looks for any and all confections that are new or interesting. In this week's episode, the cameras cruise through south- ern California to find the cool- est frozen sweets. What they find there sounds absolutely mouthwatering: macaroon ice cream sandwiches, cold drinks topped with cotton candy and small-batch ice cream made with liquid nitrogen. There's even an ice pop shop that fea- tures 63 flavors of handmade delights, any of which can be dipped and covered in a huge variety of toppings. Later this season, "Unique Sweets" checks out some spots that are putting new spins on American classics, from dough- nuts (flavored with bone marrow) to milk and cookies (brought to- gether into edible shot glasses) to cupcakes (packed with Latin fla- vors, including dark rum and dulce de leche buttercream). Innovation is all the rage in the modern culinary world, and the sweet side of that is no dif- ferent. A new episode of "Unique Sweets" airs Sunday, Nov. 20, on Cooking Channel. Delicious desserts are featured in "Unique Sweets" New flavors and old favorites combine in 'Unique Sweets' 10 | Cooking this week Friendship Haven 2 x 2.5" Noah's Ark 2 x 2" 2nd Shift Plumbing 2 x 1.5" 24/7 Complete Sewer & Plumbing Service Call Someone Who Gives a Shift! callsomeonewhogivesashift.com PC#10500764 (765) 863-8522 ! NO EMERGENCY FEES!

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