Movie Review: ‘A Million Miles Away’ Charms and Inspires with the Tale of an Unlikely Astronaut 

This image released by Prime shows Michael Peña in a scene from "A Million Miles Away." (Prime via AP)
This image released by Prime shows Michael Peña in a scene from "A Million Miles Away." (Prime via AP)
TT

Movie Review: ‘A Million Miles Away’ Charms and Inspires with the Tale of an Unlikely Astronaut 

This image released by Prime shows Michael Peña in a scene from "A Million Miles Away." (Prime via AP)
This image released by Prime shows Michael Peña in a scene from "A Million Miles Away." (Prime via AP)

If ever there was an inspirational story about reaching for the stars, it’s “A Million Miles,” the real-life journey of a how a boy who grew up as a migrant farmworker became a NASA astronaut.

It starts in the corn fields of Michoacan, Mexico, as José Hernández looks up into the sky in wonder, and it ends two hours later with him 200 miles above the Earth in the International Space Station.

“Tell me something,” his cousin tells him. “Who better than a migrant? Somebody who knows what it’s like to dive into the unknown. Who better than that?”

Biopics with outsized heroes can lay it on thick, but “A Million Miles” manages to keep its hero’s feet firmly on earth before his space shot, largely thanks to star Michael Peña as Hernández and Rosa Salazar as his wife. They keep their characters’ humanity even as the soundtrack and visuals blast off. He may be an astronaut, but someone still needs to take out the trash.

Screenwriters Bettina Gilois, Hernán Jiménez and Alejandra Márquez Abella — who base their story on Hernández’s memoir — tell a linear story of a gifted young man who is helped along the way by a teacher, his parents and his extended family. He is rejected so many times from NASA that he keeps all their letters in a folder.

Everyone sacrifices for Hernández to eventually become a mission specialist: His parents stop moving from field to field and lose their home, his wife delays her dreams of opening a restaurant and Hernández himself misses the birth of a child and spends endless hours away preparing. As an engineer, he is mistaken for a janitor at his first day at Lawrence Livermore National Laboratory.

“A Million Miles” is wisely more about one man’s obsession and nicely touches on topics like racism, assimilation, deferred dreams, family guilt and dedication. “Tenacity is a superpower,” he is told and that’s a pretty great lesson amid all these superhero flicks.

In many ways, the movie is an outsized twin to another biopic this year — “Flamin’ Hot,” the story of how a struggling but tenacious Mexican American janitor came up with the hit snack Flamin’ Hot Cheetos. “A Million Miles” even has a scene with a bowl of Doritos.

Alejandra Márquez Abella directs with assurance and there are some truly elegant touches, like when a box of paperwork dissolves to become a box of field crops or when the camera captures Hernández as a boy in the family car and then seamlessly shows him all grown up in a car following.

But the director also threatens to lay it on thick, like adding the image of a Monarch butterfly floating in the space shuttle — a symbol from the film’s first frames but one that feels labored by the time zero-gravity has been reached. We’ve already had a shot of farmworkers gazing up in their field as his shuttle streaks heaven-ward.

Better are the scenes in which Hernández tries to make himself typical NASA material, like trading in his Impala for something more suburban, eating sandwiches at work — not enchiladas — and giving up blasting Mexican music for Rick Astley. “I think you’re trying to forget who you are,” he is told.

There is a scene later with no dialogue that soars because we’ve watched Hernández persist for so long: Seeing him drive through the NASA headquarters front gate with a Los Tigres del Norte song blaring from his truck and a smile on his lips.

Peña almost underplays his hero — a smart move and nicely done — but Salazar threatens to steal the film completely as a strong, loving, stressed-out mother and wife. “We grew up watching our people make sacrifices. It’s on us now,” she says.

Toward the end, he shows up at her restaurant in one of those coveted blue astronaut coveralls for the first time after being chosen to fly to space and is promptly sent to the kitchen. They are a dishwasher down, after all, and he needs to put in a shift, NASA or not. That perfectly captures this sweet, loving and worthwhile portrait of a family’s grit.



New York City's Freewheeling Era of Outdoor Dining Has Come to End

People eat outside a restaurant in New York, Wednesday, July 31, 2024. (AP Photo/Pamela Smith)
People eat outside a restaurant in New York, Wednesday, July 31, 2024. (AP Photo/Pamela Smith)
TT

New York City's Freewheeling Era of Outdoor Dining Has Come to End

People eat outside a restaurant in New York, Wednesday, July 31, 2024. (AP Photo/Pamela Smith)
People eat outside a restaurant in New York, Wednesday, July 31, 2024. (AP Photo/Pamela Smith)

Outdoor tables saved thousands of New York City restaurants from ruin when they were forced to close their dining rooms during the COVID-19 pandemic.
But four years into an experiment that transformed New York’s streetscape — briefly giving it a sidewalk cafe scene as vibrant as Paris or Buenos Aires — the freewheeling era of outdoor dining has come to an end.
Over the weekend, restaurants hit a deadline to choose between abiding by a strict set of regulations for their alfresco setups or dismantling them entirely — and thousands chose to tear down the plywood dining structures that sprouted on roadways in the pandemic's early days.
Fewer than 3,000 restaurants have applied for roadway or sidewalk seats under the new system, a fraction of the 13,000 establishments that participated in the temporary Open Restaurants program since 2020, according to city data.
Mayor Eric Adams said the new guidelines address complaints that the sheds had become magnets for rats and disorder, while creating a straightforward application process that will expand access to permanent outdoor dining.
But many restaurant owners say the rules will have the opposite effect, dooming a vestige of the pandemic that gave them unusual freedom to turn parking spaces into rent-free extensions of their dining rooms with minimal red-tape.
“They’ve found a middle ground to do one thing while saying another thing,” said Patrick Cournot, the co-founder of Ruffian, a Manhattan wine bar. “They’ve managed us out, essentially.”
Ramshackle plywood dining structures seemed to sprout from New York City’s streets almost overnight in the early days of the COVID pandemic.
With its crowded sidewalks and traffic-choked streets, the city had never really been known previously for an outdoor dining scene. But with customers banned from congregating indoors for months, the city gave restaurants a green light to expand dining areas onto public sidewalks and roadways.
Simple sheds for outdoor seating were soon replaced or expanded into more elaborate constructions, which have remained standing long after the days of social distancing and disinfected groceries. Restaurants added planters, twinkling lights, flowers and heating lamps so people could dine outdoors well into the cold weather. Other outside dining spaces appeared inside heated igloos, or with open fire places and under tiered rooftops.
Now, these structures must conform to uniform design standards, with licensing and square footage fees that could total thousands of dollars a year, depending on size and location.
But the most significant change, according to many restaurants, is a requirement that the roadside sheds be taken down between December and April each year.
That's a deal-breaker for Blend, a Latin Fusion restaurant in Queens that once won an Alfresco Award for its “exemplary” outdoor set-up.
“I understand they want to keep it consistent and whatever else, but it’s just too much work to have to take it down every winter,” said manager Nicholas Hyde. “We’re not architects. We’re restaurant managers.”
Blend's 60 outdoor seats “kept us alive” during the pandemic and remained well-used with diners who “since COVID just want to be able to enjoy themselves outside,” Hyde said. But after looking over the application, they decided to remove the curbside structure, opting instead to apply for sidewalk seating that can remain year-round.
Of the 2,592 restaurants that have applied for the new program, roughly half will forgo roadway set-ups in favor of sidewalk-only seating, according to the city.
Karen Jackson, a teacher, was going to lunch indoors Tuesday at Gee Whiz diner in Tribeca, one of the restaurants that took its outdoor shed down ahead of the deadline.
Jackson said she has mixed feelings, recalling how having coffee outside in a shed was one of the few entertainment options available early in the pandemic, The Associated Press reported.
“Some of them were really cute,” but others were unattractive and rat-infested, Jackson said.
“Unfortunately I think the places with more money were able to build the cute sheds and the places that were struggling couldn’t,” she said.
Andrew Riggie, the executive director of the NYC Hospitality Alliance, said the city should examine why so few eligible restaurants have applied, and consider how costly it will be to take down, store and rebuild the structures each year.
Applications for roadway dining structures must also undergo a review from local community boards, where some of the fiercest debates over outdoor dining have played out. Opponents have complained that the sheds eliminate parking, contribute to excessive noise and attract vermin.
On the Lower East Side, a row of sheds owned by a sushi counter, a coffee shop, a Mexican eatery and a Filipino restaurant stand side-by-side.
Paola Martinez, a manager at Barrio Chino, the Mexican restaurant, acknowledged the trash headaches and neighborhood conflict — on one particularly busy night, an angry neighbor hurled glass at the structure from an upstairs window, she said. But her restaurant has applied to stay in the roadway.
“It attracts a lot more people to the area,” she said. “It’s been great for business.”
City officials say restaurants who missed the deadline are welcome to apply in the future, while those that haven't will soon be fined $1,000 each day their set-ups remain.
Watching contractors take a crowbar to his once-vibrant dining shed, Cournot described a sense of relief. He said the sheds had come to symbolize an incredibly challenging period when a coworker died from the virus and a drop in sales nearly ended his East Village wine bar.
“When people say it’s the end of an era, I think it’s the end of a uniquely awful era for restaurants in New York,” Cournet said. “Like going through any kind of extended group trauma, the positives that we feel collectively are a little bit of a mirage.”