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27 Oct 00:57

The Problem With Positive Thinking - NYTimes.com

by russiansledges
Positive thinking is pleasurable, but that doesn’t mean it’s good for us. Like so much in life, attaining goals requires a balanced and moderate approach, neither dwelling on the downsides nor a forced jumping for joy.
26 Oct 12:23

Giles goes Georgian

by stylebubble
Russian Sledges

via rosalind

#batface

>> How to be in two places at once?  That is a question that I’m grappling with frequently these days as fashion’s powers that be like to throw people in far-flung places on the same day.  Long time Style Bubble readers will know that I generally don’t like getting in contributors or photographers in to observe something in my place.  Goes against the whole personal “bubble” thing-a-ma-jig.  However I had to make an exception on this occasion, when Giles Deacon was invited to put on a Georgian-hued retrospective at Kensington Palace as part of a a celebration marking the 300th anniversary of Hanoverian ascension to the British throne.  Georgian.  Frocks.  Giles Deacon.  Stephen Jones millinery.  Kensington Palace.  ‘Nuff said.

I was sadly still in New York last Thursday night and so therefore, I have to thank photographer Eleanor Hardwick for being my eyes and ears at what looked like a spectacular one-off event.  Much has already been said about the stellar casting, impressively orchestrated by Katie Grand, who managed to get in the likes of Jessica Stam, Jacquetta Wheeler, Lindsey Wixson, Catherine McNeil and people’s choice model of the night Erin O’Connor.  She took to the catwalk in a photo printed pre-Raphaelite-esque dress from A/W 2013 and was cheered along all the way.

What felt extra special (am basing my observation on the basis of what Eleanor sent through) though was the cherry picking of Deacon’s finest moments from a an archive now spans over ten years worth of collections.  The “Georgian Fashion Remix” theme was a loose umbrella for Deacon to pick out his most flamboyant pieces – most notably from the Pac Man collection of S/S 09, the Cecil Beaton swan collection of S/S 12, the angels and demons of A/W 13 and the Glen Luchford S/S 14 ode.  They’re reminders of the sort of wit and energy that Deacon brings to his specific type of demi-couture.  Jones’ dramatic millinery flourishes dotted throughout the show only served to amp up to grandiosity.

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_MG_0528All photographs by Eleanor Hardwick 

27 Oct 03:55

gameraboy: Ralph McQuarrie concept art for the Star Wars poster

Russian Sledges

via rosalind







gameraboy:

Ralph McQuarrie concept art for the Star Wars poster

26 Oct 21:45

Benedict Cumberbatch Proves to Talk Show Host Graham Norton that He Can Correctly Pronounce the Word ‘Penguin’

by Lori Dorn
Russian Sledges

via rosalind

“Now I’m completely terrified of the word.”

After it was made widely known that he repeatedly pronounced the word “penguin” incorrectly in a BBC documentary, actor Benedict Cumberbatch took to The Graham Norton Show and proved to the talk show host (and the rest of the world) that he can indeed pronounce the word quite correctly. Benedict also performed a mean impression of the oft-mocked Star Wars character Jar Jar Binks an demonstrated his scary Smaug voice to fellow guest Miranda Hart.

24 Oct 17:44

New Work: MIT Media Lab

by Kurt Koepfle


The new MIT Media Lab identity integrates the logos of nearly two dozen research groups.

The Massachusetts Institute of Technology is holy ground not just for scientists and engineers, but for graphic designers as well. In the sixties, designers like Jacqueline Casey, Dietmar Winkler, Ralph Coburn and Muriel Cooper adapted the visual forms of European modernism to a lively, particularly American version that marked MIT as a place that balanced rigor and invention. Perhaps nowhere at MIT was that design impulse more pronounced than at the MIT Media Lab, which Cooper co-founded and where she ran the Visual Language Workshop. Nearly 30 years after its founding, the Media Lab has a new visual identity designed by Pentagram.

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The Lab’s first identity was designed by Jacqui Casey, a malleable motif of colored bars inspired by an installation that artist Kenneth Noland had created for the original Media Lab building by I. M. Pei. For the Lab’s 25th anniversary, and to mark its expansion into a new building by Fumihiko Maki, designer Richard The collaborated with Roon Kang to create an acclaimed system capable of algorithmically generating over 40,000 permutations. Both systems were models of dynamic identity, systems that were capable of continuous change. But the team at MIT Media Lab were aware of another model: the classic logo designed by Muriel Cooper for MIT Press. A minimalistic configuration of seven vertical lines, it has remained unchanged since 1962.

So the team in Cambridge, which included Media Lab co-founder Nicholas Negroponte, Tangible Media group head (and Lab associate director) Hiroshi Ishii, Mediated Matter group head Neri Oxman, and communications director Ellen Hoffman, had a question. Could a new MIT Media Lab identity combine the two traditions of timelessness and flexibility?

The answer proposed by Michael Bierut and Aron Fay started with Richard The’s anniversary logo, which was based on a seven-by-seven grid. Using that same grid, the Pentagram team generated a simple ML monogram to serve as the logo for the Media Lab. Then Bierut and Fay, using the same underlying grid, extended that identity to each of the 23 research groups that lie at the heart of the Lab’s activity. The result is an interrelated system of glyphs that at once establishes a fixed identity for the Media Lab, but celebrates the diversity of activity that makes the Lab great. Helvetica, so central to MIT’s communications when the Media Lab was new, has been reinstated to support the overall system.

The new identity was unveiled at the Media Lab’s Fall Members Meeting, which was organized, appropriately, around the theme of “Deploy.” To celebrate that theme, Aron Fay extended the identity’s visual language with multiple expressions of the word. The result was a not only a debut of a new identity, but a real-time demonstration of that new identity’s endless potential.

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Additional coverage: Fast Company.

Project Team: Michael Bierut, partner-in-charge and designer; Aron Fay, designer. Video produced by Superseed Productions. Original score by Jacob Rosati. Video editing by Drew Bierut.

24 Oct 15:03

Why California's Jon Santer Is the Ultimate 'Bartender's Bartender'

by Erin DeJesus
Russian Sledges

prizefighter autoshare

This is the Barkeepers, a feature in which Eater meets the fine ladies and gentlemen behind the bar at some of the world's hottest cocktail parlors.

Bartender Jon Santer is well-known in the San Francisco area for his stints behind some of the city's best bars: Most notably, in 2006, he helped open the Prohibition-inspired Bourbon & Branch, the bar that helped usher in the speakeasy-style, craft cocktail scene. But when it came time to open his own place, Santer happened upon a location just outside Oakland, in the two-square-mile city of Emeryville, California. The result, Prizefighter, is a neighborhood bar that draws the occasional pilgrim from San Francisco proper. It's Santer's (successful) attempt at "making drinking fun" once again: "Patio drinks" like Aperol Spritzes and Roman Holidays are available by the pitcher, a "Soda Fountain" section offers shrub and sodas with or without booze, and Mezcal features prominently, available starting in half-ounce tastes.

"People think if a cocktail is good, that means it's fancy," Santer says. "And I don't think that's true. I think a great drink can be very simply." Eater recently chatted with Santer about the Bay Area's early cocktail scene, the "difficult" opening days of Bourbon & Branch, and how Prizefighter is his response to the overly serious bars of old.

Do you remember what your first night behind the bar was like?
It was a fusion restaurant, remember those — where they'd take two cuisines that were good and mash them together and make them terrible? It was called Oritalia, which was supposed to be Oriental and Italian food, and at that point in San Francisco, you had to try out. They would call you and say, "Why don't you come in and have an audition." So, I was applying for jobs all around town and I got this audition at Oritalia and went in... and I remember laying on my bed in my new room in San Francisco, wearing a tie and having a full-on panic attack before I went into work because I didn't have a clue what I was doing. No idea. I was like, "They're going to know, they're going to know, they're going to know." They didn't know, I just kept busy and tried to be nice to people.

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The bar at Prizefighter, Santer's bar in Emeryville, California. Photo: Jon Santer

What was the point where you knew this was what you were meant to do?
Back then there weren't many people who really cared about drinks in San Francisco. There were like six of us — you had an interview with Marco [Dionysos, who was one of them] — everybody who cared about drinks was working in North Beach at the time, within a few blocks of each other. So I happened into this group of people who really cared about this. It was Todd Smith, Marco, and David Nepove, this really tight group of people all kind of surrounding Enrico's [a bar credited with starting the SF craft cocktail scene]. I lucked into it. It was always more of a career [to me] than I think it was to a lot of other people, from the first day, because you had to take it seriously in order to hang out with those guys. Otherwise, what were you doing there? So I had a lot to learn, a really steep learning curve.

"You had to take it seriously in order to hang out with those guys. Otherwise, what were you doing there?"

Then at some point when I was 27 or 28, I had a crisis: Am I going to do this forever? So I took an L-SAT prep course, took the test, and applied to law school. I got accepted some places, rejected other places. People kept asking me, "Why do you want to go to law school"? I kept giving them this answer that I didn't even believe. And when I realized I didn't believe my own answer, I thought maybe I should really look at what I can do as a bartender or as somebody in the bar business instead. I'm here and I care about it, maybe other people will too.

Tell me more about about the crew at Enrico's. What was that community like?
There was a community before I got there, but my experience starts in 2000. My friend Tod Alsman, who owns R Bar and other bars in San Francisco, used to say: When people would come in and ask him, "What do you think about this whole mixology thing in San Francisco?" He'd be like, "Well, all six of those guys will be in here in about a hour and a half, you can ask them." It's true, it's where we all used to go. My nights off, when I started 14 years ago, I would go drink soda water and watch Marco bartend, because the way he moves... it's outstanding. Nobody moves like Marco. I studied pretty hard because I had a lot of catching up to do. But everybody made drinks for each other, drank together, and hung out. It was fun.

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A Jack Rose at Prizefighter. Photo: Jon Santer

You helped open Bourbon & Branch in 2006. What was that like, to be part of the speakeasy-style establishment that was really picking up at the time?
The Branch was the hardest bar job ever when we opened up. We were making drinks nobody made in a very long time, including us. We didn't have any time to train, we just opened the bar — we thought we'd open really softly, and it didn't open softly. It opened with a bang, and we were behind from the get-go. We didn't have any prep people, we didn't have any ice, we didn't have an ice machine. All the produce and everything was kept in refrigerators that were downstairs in the basement: The stairs to the basement was a flight of stairs, then a landing, and then there were supposed to be six more stairs. But there were no stairs. So you had to go around the landing and jump down into the basement, get bins of things, put them on the landing, press yourself [up], I mean it was the hardest.

We would get there at noon, start prepping and getting the bar ready, then we would open at 6p.m. and we would make things as fast as we could for eight hours. Then we would stand in the back room, eyes glazed over, and smoke cigarettes and eat peanut M&M's, clean the bar up and at 4 or 5a.m. we would go home. And we'd get up the next day and do it all over again, every day. I don't know what it was like from the outside, but from the inside it was very difficult. It was really hard.

It terms of the positive response from guests, was that immediate?

"What the fuck is happening with the Blood and Sand?"That was cool. We didn't expect it. If you see the original menu at Bourbon & Branch, we didn't think that we were just going to be making cocktails. We thought we were going to be serving great wine, great spirits, and great beer. We had this menu of curated stuff that nobody ever ordered except for the cocktails. We were like, "Holy shit, all people want is cocktails." ... People didn't order what we expected them to order. They ordered mostly champagne cocktails, but all the other drinks as well. We put the Blood and Sand on there — nobody made a Blood and Sand for like 80 years, it's a Scotch drink, who orders Scotch drinks? We sold billions of them. We're like, "What the fuck is happening with the Blood and Sand?" It's strange, we had all these drinks on there that we didn't think anybody would order.

So let's fast forward a couple years. You worked for a while as a brand ambassador. But what made the timing right for you to open your own bar?
I'd been on the road a lot — a lot a lot — and I was pretty fried. I didn't even realize how fried I was until I stopped being on the road, and when I woke up in my own room for a week in a row, it was like, "Wow, this is nice." I wish I could tell you I was more proactive about it, but my current business partner, Dylan O'Brien... pulled me aside and said, "I think I have a line on a great space in the East Bay, and I need somebody to help me with it." So we started talking about it and then, I don't know — opening your own place is very daunting. There's all these pieces that have to come together in a kind of magical way, and it's like the chicken and the egg. What do you do: Do you get a space, or do you have a concept and insert that into the space?

prizefighter-left-bar-02.0.jpg

So you started with the space: How did the Prizefighter concept emerge from that?
I think there are more bars in the vein of Prizefighter now than there were then. I didn't know of any then. That being said, I knew that the bread and butter of the business was going to be people who lived and worked in that community, coming there a few times a week, hopefully. I wanted to make it very accessible. I wanted to remove all the barriers in order to make it casual and fun [with] great drinks. Why can't it be all of those things: Why do you have to jump through a bunch of hoops to get great drinks, why can't you just go to a place that's fun? I didn't want to do a "Shh, drinking" bar.

"Why do you have to jump through a bunch of hoops to get great drinks?"

Your menu at Prizefighter is organized in a unique way. How did you develop the menu?
If somebody says to you, "Can I see your cocktail list," what they're really saying is, "I don't know what I want, please help me." So I'm trying to hand them something that they can go, "Oh, yeah, I know what this is." Then how do we do it from there? The first page is cocktails, beer, and wine, because 75% of people in the United States still drink beer and wine exclusively. Then the back page is cocktails that are disguised at things that aren't cocktails, which has evolved over time — we do spiked iced coffee for those who don't necessarily want a drink, we have the neighborhood cocktails, punch bowls... There are actually 67 items on this list. But it's more manageable if you make artificial [categories] as opposed to like, "Here's 67 things to choose from." We wanted to focus on Mezcal because nobody had an extensive Mezcal list at the time, and I was really into Mezcal. So we were like, let's figure out a way to sell Mezcal.

What's your clientele like?
Typically our clientele is between the ages of 25-45. The majority of them are white collar, though we do have some blue-collar guys who come in and we love them, too. Most of them work and/or live in Emeryville, Oakland, or Berkeley, we don't get a lot of people who come over from the city. People from East Bay will go into the city, but people from San Francisco don't really go east — and I wasn't expecting them to. We get more of them than I thought we would, but you have to kind of make a pilgrimage... We have great clientele. That's been the most fun part about doing the bar, getting to meet and have long-term relationships with all of these different people from all walks of life. The best part about owning a bar is you make this place that people go, you build this community.

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The exterior of Prizefighter. Photo: Jon Santer

Including with other bartenders.
Of course, there's always that internal community, but to have this kind of access to people who do all different things on a daily basis and check in with them, that's been really cool for me. This cocktail world gets kind of cloistered. Often, you just meet drinks people and talk about drinks; sometimes, it's nice to talk to other people about what they're doing. That's been really fun.

With that in mind, you're known as a "bartender's bartender." What's your reaction to that?

"It's nice to be known as a bartender's bartender. It's really the highest compliment I can think of."[Pauses] I feel great about that, I'm happy to hear that, [it's] very flattering. I don't know, I don't know how to answer that, I guess. I'm happy that that's the perception... I've spent my whole real adult life behind a bar, so I'm comfortable there. Sometimes when I get uncomfortable in a situation, I imagine that I'm behind a bar and that calms me down. It's weird, because I'm not an extroverted person. It's nice to be known as a bartender's bartender. It's really the highest compliment I can think of.

And finally, what's your must-have Barkeeper tool?
I think the value that we have as a community is that we're "people people," we have the ability to connect with just about everybody. I find that's more and more rare, especially in San Francisco... people are on their phones all the time, not with other people. I think that the real value we have is not — and your drink should be great, don't get me wrong, you should be able to accurately mix great drinks all the time — but I think the real value we have in the long term is not as drink-making machines. It's as curators of communities. We're able to meet people and positively affect their day, so the ability to do that is our greatest strength. The really great ones are great at people and great at drinks. Even if you fly under the radar like I do — or try to — you're still a people person.

24 Oct 20:49

L.A. Restaurant Serves Hello Kitty Burger With Pink Cheese

by Claire Carusillo

Pink cheese is the new black cheese.

As Halloween nears and the international burger game becomes overrun with gothsgrey ghostsbloody messes, and monsters, LA restaurant Plan Check decided to go a more wholesome (though equally unsettling) route with their Hello Kitty-themed pink cheese burger.

As part of "Hello Kitty Hungry Hunt" in honor of a Hello Kitty exhibit at the Japanese American Museum, Plan Check is offering a bento box including fries, spicy tuna salad, a green tea latte powdered with Hello Kitty's visage, and this burger with pink dashi cheese.

24 Oct 18:02

Yelp Acquires German Review Site to Amp Up Presence in Germany

by Khushbu Shah

Hamburg-based startup Restaurant-Kritik claims to have "over 330,000 reviews."

Controversial review site Yelp is attempting to expand its presence in Europe, starting in Germany. According to Yelp Germany's blog (translated), the company has acquired German restaurant review service Restaurant-Kritik. TechCrunch writes that Restaurant-Kritik claims to have "over 330,000 reviews of more than 94,000 restaurants across Germany." Yelp will begin integrating content from the Hamburg-based company very soon.

Apparently Restaurant-Kritik users have been "asking for a way to join a global community [of] reviewers for some time." Yelp is currently available in 29 countries around the world which makes its reach greater than that of Restaurant-Kritik. TechCrunch notes that some believe that the acquisition "signals Yelp's win in Germany" while others have begun to morn the loss of Restaurant-Kritik. Yelp has yet to reveal how much it paid for the German company.

Yelp is not only growing abroad but is also exploring new territories at home. The company announced this week that it had expanded its range of services. Now users can not only make dinner reservations but can also book hotel rooms, make reservations at wineries, and even order food to be delivered through the site.

25 Oct 10:56

Photo



25 Oct 03:09

"MOVIE STAR: BRING ME MY PAIN TWIN DIRECTOR: do you mean your stunt double MOVIE STAR: BRING ME MY..."

Russian Sledges

via rosabl00

MOVIE STAR: BRING ME MY PAIN TWIN

DIRECTOR: do you mean your stunt double

MOVIE STAR: BRING ME MY AGONY SHADOW WHO SUFFERS FOR ME



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A Movie Star Names Things" - Mallory Ortberg

I actually literally can’t with this.

(via knottahooker)

24 Oct 13:30

I Require More Noms Please

Russian Sledges

via rosalind

I Require More Noms Please

Submitted by: (via al-grave)

Tagged: cute , hippo
24 Oct 19:20

Cecilia Bartoli’s Album Explores Early Opera in Russia

by By CORINNA da FONSECA-WOLLHEIM
In her new album, Cecilia Bartoli, the Italian mezzo-soprano, presents the premiere recordings of 10 arias and a choral scene written for a succession of Russian empresses in the 18th century.
22 Oct 17:00

Songs From A Neutral Milk Hotel Album That Does Not Reference The Holocaust

by Mallory Ortberg

Previously: a Decemberists album where nobody gets murdered.

"Everything In This Song Is Spelled According To Modern Convention"

"A Girl Who Is Alive And Not Anne Frank Plays A Piano Without Any Semen On It"

"No One Visited The Penny Arcade That Day"

"The Characters On This Old-Timey Postcard Have Not Come To Life To Comfort You About Your Parents' Divorce"

"The Boy With One Head On His Body"

"I Have Pictures Of My Living Family And No Pictures Of Executed Criminals In This Photo Album"

Read more Songs From A Neutral Milk Hotel Album That Does Not Reference The Holocaust at The Toast.

25 Oct 14:03

Knits For The Chill 154. Rock Hudson.

Russian Sledges

via multitask suicide



Knits For The Chill 154.

Rock Hudson.

25 Oct 00:47

ACTUALLY... : Photo

by russiansledges
16 Oct 23:39

The lost cyber-crayolas of the mid-1990s

by Cory Doctorow
Russian Sledges

via multitask suicide


Circuit board green, cyber space orange, floppy yellow, graphic green, green.com, infra red, megabyte blue, megahertz maroon, on-line orange, plug & play pink, point & click green, transistor yellow, ultra violet, web surfin' blue, world wide web yellow, www.purple. Read the rest

23 Oct 22:04

The Mission’s Lexington Club announces closure, cites ‘a neighborhood that has dramatically changed’

by Paolo Lucchesi
Russian Sledges

via overbey

Lexington Club is one of the last remaining lesbian bars in San Francsico. Photo: Kurt Rogers

Lexington Club is one of the last remaining lesbian bars in San Francisco. It has occupied the corner of 19th and Lexington for 18 years. Photo: Kurt Rogers/The Chronicle

Lexington Club. Photo: Kurt Rogers

Lexington Club. Photo: Kurt Rogers/The Chronicle

After nearly two decades of business on the corner of 19th and Lexington, in the heart of the Mission District, lesbian bar Lexington Club has been sold, according to an announcement by owner Lila Thirkield on Facebook.

According to sources at the bar, they’ve entered into a contract to sell the bar. There is no timeline yet for a closure, only that it is slated to happen sometime in 2015.

Here is Thirkield’s eloquent goodbye letter:

To My Dear Community –

It is with a heavy heart, great thought and consideration that I have made the very difficult decision to sell The Lexington Club.

Eighteen years ago I opened The Lex to create a space for the dykes, queers, artist…s, musicians and neighborhood folks who made up the community that surrounded it. Eighteen years later, I find myself struggling to run a neighborhood dyke bar in a neighborhood that has dramatically changed. A few years back my rent was raised to market rate, and though it was difficult, we seemed to weather it at first. But as the neighborhood continued to change, we began to see sales decline, and they continued to do so. We tried new concepts, different ways of doing things, but we were struggling. When a business caters to about 5% of the population, it has tremendous impact when 1% of them leave. When 3% or 4% of them can no longer afford to live in the neighborhood, or the City, it makes the business model unsustainable.

Please know that if I thought The Lexington Club could be saved, I would not be writing this. I understand what a huge loss this is to the community. It is difficult and painful to lose our queer spaces. However, my faith in queer San Francisco still runs deep. It is the best place in the world and dykes and queers are still an integral part of this city. They always will be. I have spent the better part of my adult life facilitating and creating community among dykes and queers in SF and I will not stop. The Lexington Club had an incredible eighteen-year run. It will forever live on in my heart, as I’m sure it will for many of you. To all who were a part of it – thank you for your contribution to a great chapter in San Francisco and a great chapter in my own life. And, of course, a huge thank you to my amazing staff. We made some incredible memories, and we will make more.

Lila Thirkield (Lexington)

No word yet on the identity of the buyers. Updates as warranted.

Update: Thirkield speaks to 48 Hills about the closure: “It turned us into a sort of community center for what was going on in the city and we were happy to let someone know where they could go dancing with a bunch of hot girls that night. It really helped create a sense that there was a vibrant and cohesive queer community here in SF and I think there still is.”

Lexington Club: 3464 19th Street, between Mission and Valencia, San Francisco. (415) 863-2052 or lexingtonclub.com

22 Oct 15:18

This is Amazing

by Josh Marshall
Russian Sledges

via overbey

does this mean that elizabeth warren gets to be governor after that?

Martha Coakley's loss to Scott Brown, bringing the accidental Senator to national prominence, almost upending Obamacare and in many ways drawing open the curtain on what would become the 2010 blow out is an almost iconic event. This year Massachusetts Dems gave her a shot at Governor. And it looks like she may be on a course to blow this one too. Check out this chart.

23 Oct 16:56

10694410_882471572904_5880498272615539211_o.jpg (JPEG Image, 2048 × 1280 pixels) - Scaled (73%)

by russiansledges
Russian Sledges

attn #teamrum

via a distiller friend on facebook

23 Oct 16:53

Rock On! How to Throw a Punk Rock-Inspired Party | Martha Stewart

by russiansledges
A full-on "nosh pit" is just what this punk party calls for. Offer a plate of Spinach Ricotta Skulls (a classically punk motif) alongside a bowl of Spinach, Bacon, and Onion Dip (for "noshing"). Lastly, mix a punch bowl of dark and delicious Spiced (and Spiked) Concord Grape Punch (sans vodka for the kids).
23 Oct 00:56

Gamer Felicia Day on Gamergate

by Xeni Jardin
Russian Sledges

via kellygo

+ followup: http://www.theguardian.com/technology/2014/oct/23/felicia-days-public-details-online-gamergate

'But just minutes after her post was made, a commenter with the username “gaimerg8” posted what they claimed was her address and personal email in the comment section below the post. The comment, and the entire comment section, have since been removed.

'Many have pointed to the immediate doxxing received by Day to underscore the differing treatment experienced by men and women who speak out against gamergate. The former NFL star Chris Kluwe, whose own post against Gamergate went viral after he called members of the group “slackjawed pickletits”, “slopebrowed weaseldicks” and a “basement-dwelling, cheetos-huffing, poopsock-sniffing douchepistol”, made the point himself.

'“None of you fucking #gamergate tools tried to dox me, even after I tore you a new one. I’m not even a tough target,” he tweeted. “Instead, you go after a woman who wrote why your movement concerns her.”'

Felicia Day. Photo: Cristina Gandolfo.


Felicia Day. Photo: Cristina Gandolfo.

Gamer and online personality Felicia Day hasn't said much about Gamergate. Today, she opened up on her blog. “Why have I remained mostly silent? Self-protection and fear.” Read the rest

23 Oct 14:57

Scott Walker & Sunn O))) – “Brando” Video

by Stereogum
Russian Sledges

saving this for after work

The enigmatic experimental music master and human myth Scott Walker just teamed up with drone-metal wraiths Sunn O))) to release an uncompromising collaborative album called Soused. And now the choreographer Gisèle Vienne has made a “short film” to accompany its opening track, the berserk nine-minute meditation “Brando.” The icily precise, cryptic video is full of near-motionless dancing and ominous tracking shots through fog-enshrouded forests. The French writer and actress Catherine Robbe-Grillet makes an appearance. Watch this strange, intense piece of work below.

Read More...








22 Oct 21:43

Red Army soldiers in Stalingrad, 1942. 

Russian Sledges

via overbey



Red Army soldiers in Stalingrad, 1942. 

22 Oct 13:24

An elephant never forgets: Old friends trumpet arrival of Rosie, Opal in Oklahoma, says shelter director — Midcoast — Bangor Daily News — BDN Maine

by russiansledges
Russian Sledges

This is upsetting.

“It is instinctual for elephants to help a herd member who cannot get up by using their trunk and legs,” he wrote in a statement posted on the Hope Elephants Facebook page. “Rosie weighs over 7,500 pounds so her attempts to help Jim, as he had helped her so faithfully, may have resulted in Jim’s death. … As we all work through our sadness, the Hope Elephants family and community is determined to do what Jim would certainly have wanted us to do — to take care of those without a voice and help stop the extinction of elephants. I believe that Jim gave his life for this cause.”
22 Oct 15:52

Gunfire on Parliament Hill; Canadian soldier shot at War Memorial - Yahoo News

by gguillotte
Russian Sledges

via firehose

BREAKING: CTV Ottawa confirms there were 3 separate shootings. One on Parliament Hill, one at National War Memorial, one at Rideau Centre
21 Oct 21:24

Boston Bartenders Reflect on the First Cocktails They Learned to Make

by Rachel Leah Blumenthal
Russian Sledges

"The first cocktail I remember making is a hard thing to answer, if we are not considering vodka and orange juice, or Long Island iced teas, which I made many of at house parties with friends many years ago. I would say the first real cocktail (or at least classic) was a French 75 with vodka, on a booze cruise. The guy who ordered it was probably someone I would now revere but at the time, I thought "Who is this guy ordering this bullshit?" He walked me through every step of the process, and I hated every minute of it." —Ezra Star, general manager at Drink

Cocktail Week continues with nostalgia about martinis made for grandfathers, ubiquitous 90s cosmos, and more.

Brittany Casos"Cosmo. This was the 90s, people!" —Brittany Casos, beverage director at Coppa


Brooke Vandecar"A Black Russian for my dad. Apparently I made it just right every time." —Brooke Vandecar, beverage director at Rosa Mexicano


Greg Neises"An espresso-based cocktail named The Chocolate Covered Cherry." —Greg Neises, bartender at Tico


Patrick Sullivan"Aviation. There was a certain amount of Indiana Jones-type of archaeology (or "al-cheology") in finding Maraschino Liqueur in the mid 90s. I remember seeing a bottle on a dusty shelf in a bar in Manhattan in 1996 or so. I asked the bartender if he had any lemons in the house. Five minutes later, I'm behind the bar squeezing lemons and making my (and the bartender's) first Aviation. A great moment in my life." —Patrick Sullivan, executive director of bar operations for the Legal Sea Foods brands

Paulo Pereira"A Sidecar. I was looking through a cocktail book at my father's home bar, and this is when I decided to make myself one. If it were today, I'd probably skip the sugared rim, though." —Paulo Pereira, beverage director at Brass Union


Nick Giannotti"Sazerac." —Nick Giannotti, bar manager of The Tip Tap Room


Rob Haberek"That same poor Old Fashioned, unfortunately." —Rob Haberek, bartender at Forum, referencing the first cocktail he remembers drinking


Katie Mae Dell Isola"A Cosmo; every bartender should know how to make a perfect one." —Katie Mae Dell Isola, bar manager at Haru


Dan Greenough"Manhattan." —Dan Greenough, food & beverage manager of all Burtons Grill locations


Kevin Murphy"Rusty nail." —Kevin Murphy, operations manager of Deuxave


Ryan Lotz"A VERY poorly-made Sazerac." —Ryan Lotz, bar manager at No. 9 Park


Vikram Hegde"When I started out at the Cheesecake Factory, it was all about the Sour Apple Martini. We sold the hell out of those; sticky sweet and neon green! It wasn’t until a few years later that I tried Tom Schlesinger-Guidelli’s Prospect Park cocktail at Eastern Standard that I realized how elegant and refined a cocktail could be and still taste good." —Vikram Hegde, bartender at Sarma

Jake Kress"Margarita." —Jake Kress, bar Manager at Grill 23 & Bar


Michael Cottens"The first cocktails I learned to make were frozen drinks. I first bartended summers on Block Island, and Mudslides are the signature drink of the island there." —Michael Cottens, bartender at The Merchant


Moira Toomey"Manhattan." —Moira Toomey, bartender at Gather


Kaitlena Cash"The first cocktail I remember learning how to make was a pear martini. Well, professionally anyways. I've been making margaritas (tequila and juice) for years." —Kaitlena Cash, bartender at Anthem Kitchen + Bar


Sal Gesamondo"I don’t recall a specific drink; however, there is an instance that has been burned into my memory. When I was first promoted from bar-back to bartender, my general manager Shawn Ahern and director of operations Stephen Desousa pulled me into the office and handed me a two-page list of all different cocktails, shots, and martinis in addition to our house cocktails. Overwhelmed, I remember asking when I had to know all these drinks by. Without skipping a beat Shawn replied, ‘When do you need to know those drinks by? Two weeks ago and you better get studying.’" —Sal Gesamondo, operations manager of Tavern in the Square

Giulio Favuzza"A Brandy Alexander - I was just training to become a bartender, and a guest ordered a Brandy Alexander, which is an old drink that even the bartender I was training with didn't know how to make! We asked the guest and looked it up." —Giulio Favuzza, beverage manager of Red Heat Tavern

Lauren Hayes

"Honestly I can't remember. I do remember that the hardest thing for me to learn was to stir properly. For some reason I just could not hold a bar spoon correctly for an embarrassingly long time." —Lauren Hayes, head bartender at Ten Tables in Jamaica Plain

Molly Woodhouse"At [the first fine dining restaurant I bussed tables in], I began bartending there well before the legal drinking age, and I remember the owner first giving me a crash course in the difference between a well, call, and premium spirit selection. Then showing me how to make an Old Fashioned — including the maraschino cherry — and teaching me that the appropriate portions should be counted rather than measured." —Molly Woodhouse, general manager and beverage director of Vida Cantina in Portsmouth (and an alum of The Butcher Shop and Menton)

Ian Nal"Rum Punch — rum and fruit juices." —Ian Nal, general manager and beverage director of Fish Restaurant & Wine Bar in Marlborough


Jenna Pollock"A White Russian. I saw it on a diner menu and was so intrigued. I think I drank them for like two years straight. However, I learned to make my first shot prior to that, and it was a Kamikaze." —Jenna Pollock, bar director at Nebo


Augusto Lino"Caipirinha when I was in Brazil. And in high school I was known for making an amazing pineapple and malibu." —Augusto Lino, bartender at Hungry Mother


Brian Mantz"Manhattan. This is also the first cocktail I learned how to make properly, but that was several years later." —Brian Mantz, bar manager at Wink & Nod


Colin Kiley"My first bar shift was brunch, so Bloody Mary. Hardest part was to not get it all over me. I'm still working on that…" —Colin Kiley, bartender at Puritan & Company


Libby Spencer"A Manhattan. Still my favorite." —Libby Spencer, bar manager at Deep Ellum


Tom Tellier"Jack & Coke." —Tom Tellier, beverage director for Restaurant dante and both locations of il Casale


Tyler Wolters"My first bartending job was at the Oread Hotel in Lawrence, Kansas. Its bar was called The Bird Dog, and my uniform was a pair of polyester khakis and a black polo. The manager's name was Burt, and at my first interview Burt asked me — in order — my name, where I was from, and if I knew how to make a Cosmopolitan. I had no idea what a Cosmo was, so Burt proceeded to show me. ‘You think you can do that?’ Burt asked, and when I said yes, he hired me on the spot. The only cocktails I ever made at the Bird Dog were martinis, Manhattans, and of course, Cosmopolitans." —Tyler Wolters, bartender at Firebrand Saints and Brick & Mortar

Emmet Kelty"The first cocktail I really remember making is a Sazerac. I had made a gazillion shots and drinks before this, but there was something about the process of putting together a Sazerac (thank you Brendan Sweeney) that was particularly memorable." —Emmet Kelty, lead bartender at 51 Lincoln

Todd Lipman"A Negroni — and it’s still my favorite." —Todd Lipman, head sommelier at Bistro du Midi


Christine Kerow"Pearl Harbour (vodka, Midori, pineapple juice)." —Christine Gerow, director of restaurant & bar at the Westin Waltham-Boston's Seventy at Third Avenue


Sam Treadway"Lemon Drop at the Boston Bartender School of America in Nashua, NH." —Sam Treadway, bar manager at Backbar


Seth Freidus"A Cosmopolitan when I was 17." —Seth Freidus, beverage director at Alden & Harlow


Gina Richard"I think it was an Old Fashioned." —Gina Richard, head bartender at Island Creek Oyster Bar


Will Isaza"A gin martini (Temple Bar, Cambridge, MA)." —Will Isaza, bartender at Fairsted Kitchen


Sean Woods"The Screwdriver." —Sean Woods, bar manager at Ribelle


Ian Strickland"The first cocktail I learned to make is also the first one I always teach, the Manhattan. One of my heroes, a Mr. Josh Childs, always said EVERY cocktail is a just a play on a Manhattan, and I have always agreed." —Ian Strickland, head bartender at Rosebud American Kitchen & Bar

Naomi Levy"It wasn't the first I learned to make, but it was the first that took me outside of the world of sour mix and Island Oasis machines, and that was a Caipirinha." —Naomi Levy, bar manager at Eastern Standard


Katie Emmerson"Margarita [working at a restaurant in Manhattan]. I think the first time I tried I forgot the lime juice." —Katie Emmerson, bar manager at The Hawthorne


Ezra Star"The first cocktail I remember making is a hard thing to answer, if we are not considering vodka and orange juice, or Long Island iced teas, which I made many of at house parties with friends many years ago. I would say the first real cocktail (or at least classic) was a French 75 with vodka, on a booze cruise. The guy who ordered it was probably someone I would now revere but at the time, I thought "Who is this guy ordering this bullshit?" He walked me through every step of the process, and I hated every minute of it." —Ezra Star, general manager at Drink

Paul Manzelli"Beefeater Martinis on the rocks for my dad and Southern Comfort Highballs for my grandpa." —Paul Manzelli, bartender at Bergamot


Jared Sadoian"The first house party we threw had a Jack Rose on our menu. That was eye-opening. And eye-closing, when my shaker tins separated and turned my white shirt a lovely shade of blotchy pink." —Jared Sadoian, head bartender and beverage director of Craigie on Main and The Kirkland Tap & Trotter

Evan Kelly"A Rye Manhattan, and it tasted terrible." —Evan Kenney, head bartender at West Side Lounge


Jonathan Mendez"Hurricane…and I still love trashy blender drinks. #notsorry #theblenderisbroken" —Jonathan Mendez, beverage director and bartender at TRADE


Tenzin Samdo"Margarita." —Tenzin Konchok Samdo, head barman at TRADE


Michael Florence"My first real bar job was at a piano bar in a Leona Helmsley hotel in Lexington, Kentucky. Our most prominent libations were of course frozen strawberry "daiquiris," Grasshoppers, and Brandy Alexander. Mercifully a couple times a year big business horse dealers would take over my bar, and thanks to one of those guests, a fellow named John from London, in between multi-million dollar horse sales he taught me how to make a proper Manhattan & Old Fashioned." — Michael Florence, bar manager at Ole

"It was either a Sazerac or a Jack Rose. Jackson Cannon taught me how to make a Jack Rose through a video I found online. I remember being so amazed that grenadine was made from pomegranates and not cherries that I went out and made a gallon. He might have also made a video about Sazeracs because I can clearly remember an empty bottle of Sazerac 6yr rye and my Peychaud-stained fingertips." —Tyler Wang, bartender at Audubon

"The first cocktail I learned to make was a Kamikaze. We made them with my roommates in my early twenties long before I got behind a bar. We had them frozen or in shots at numerous parties and gatherings. It is a very simple blend of vodka, lime juice and triple sec." —Rob Dunn, bar manager at Lineage

"White Russian." —Taso Papatsoris, bartender at Casa B

"A Cosmopolitan." —Ashish Mitra, bar manager at Russell House Tavern

"Absolut Cosmo during the Sex and the City craze." —Erica Petersiel, general manager at No. 8 Kitchen & Spirits

"Manhattan." —Ryan McGrale, beverage director at Tavern Road

"A Cape Codder." —Tom Dargon, assistant general manager of BOKX 109

"The first time I went to Eastern Standard in 2007 and had a Sazerac, I had to learn all about what I had just drank and how to make it. They were even kind enough to sell me a bottle of Peychaud's to take home." —Alex Howell, bar manager of Bondir

21 Oct 13:00

Boston Bartenders on the Things People Steal

by Rachel Leah Blumenthal
Russian Sledges

1. "...One lady, many years my senior and wearing a wedding ring, once stuck a bar spoon in her cleavage and dared me to take it back. I produced a new spoon from storage and her check." —Augusto Lino, bartender at Hungry Mother

2. "When Drink first opened, we had a large array of vintage glassware, including Moscow Mule mugs (all of which were stolen). My favorite incident was on a busy Saturday night. I watched a woman take a vintage tiki mug into the bathroom. When she left, I looked in to see if she left the mug behind and saw that she hadn't. I ran behind the bar and grabbed the matching glass, wrapped it up as a gift and walked up to the woman and offered it to her. She turned bright red. I told her in the future all she has to do is ask." —Ezra Star, general manager at Drink

3. god, what is up with the nested bullshit in this feed

From metal straws and vintage glassware to artwork and soap dispensers, a lot of things have a tendency to disappear. For Cocktail Week, area bartenders enumerate their losses.

We posed the question with a focus on glassware, but it turns out that a lot of other things find their way out of bars.

Greg Neises"I remember a night where this guy got up from the bar, went to the bathroom, and walked out carrying a statue of a giraffe (not glass, but to each his own I suppose) that belonged to the restaurant. Pretty random!" —Greg Neises, bartender at Tico


Paulo Pereira"I've seen quite a few items taken over the years. Everything from mule mugs and glassware to posters off a wall. Have to say one of the strangest things I've seen taken would have to be an empty bottle of Tabasco. Still haven't been able to wrap my head around that one." —Paulo Pereira, beverage director at Brass Union

Dan Greenough"We are currently featuring a Moscow Mule served in expensive copper mugs. There have been a few isolated incidents of them 'disappearing,'but overall no real theft issues." —Dan Greenough, food & beverage manager of all Burtons Grill locations


Kevin Murphy"People steal things...everything. Cups, glasses, wine glasses, salt & pepper mills, cutlery, soap dispensers, flowers, you name it. If it isn’t bolted down, it may disappear." —Kevin Murphy, operations manager of Deuxave


Ryan Lotz"It definitely happens, but it's not usually anything major — stuff like metal straws, the occasional tiki mug. Once at The Hawthorne someone tried to steal the art from above the men's room urinals! They are these really cool super hero illustrations of them using the bathroom that the Sheffields found." —Ryan Lotz, bar manager at No. 9 Park

Kaitlena CashMaybe Mai Tai glasses make it easier for toddlers to stomach Pedialyte."Glassware theft is commonplace at Anthem. We have these lovely Mai Tai glasses that resemble the Easter Island statues and are about as annoying as they are desirable. We lose at least one a weekend. Surprisingly enough, it's generally middle-aged women with kids that end up snagging themselves a tiki mug. Maybe Mai Tai glasses make it easier for toddlers to stomach Pedialyte." —Kaitlena Cash, bartender at Anthem Kitchen + Bar

Sal Gesamondo"Of course! From logo’d beer glasses to our big fish bowls. I could talk all day, but one of my favorite stories wasn’t even from the typical group of college kids. There was a table of adults (probably ranging from early 50s to early 60s). They were very polite, had multiple courses, and nothing extreme as far as drinks go. They asked for to-go boxes to wrap up their food (nothing unusual), but when they were leaving one of the women dropped her to-go box, and it made a loud smash. She had roamed the dining room and filled her to-go with our prism shot glasses…there had to be at least 20 of them." —Sal Gesamondo, operations manager of Tavern in the Square

Giulio Favuzza"Throughout the years, I can't tell you the amount of theft that goes on in the restaurant industry. I've caught a few in my day, but I can't imagine the amount that I haven't caught. Guests love to collect things. I had a guest try to steal a wine glass from a previous restaurant I worked at because she loved the logo. I noticed that she wrapped the dirty glassware in a napkin and put it in her purse. I went over with two new, clean wine glasses wrapped up in a to-go bag and told her she didn't have to take the dirty one. She was embarrassed at first but left extremely appreciative. I would have to say over the years that the estimated value of stolen glassware is in the high hundreds to low thousands." —Giulio Favuzza, beverage manager of Red Heat Tavern

Molly Woodhouse"I worked in a bar located in St. Louis early on, and we could never keep the Delirium Tremens Noel glasses in house. They have elephants in Santa hats on them, and every year our entire collection would be gone." —Molly Woodhouse, general manager and beverage director of Vida Cantina in Portsmouth (and an alum of The Butcher Shop and Menton)

Jenna Pollock"I know those mule cups disappear because frankly we will open 12 new ones and somehow always go back to six oxidized ones. Haven’t caught anyone red-handed yet, though." —Jenna Pollock, bar director at Nebo


One lady, many years my senior and wearing a wedding ring, once stuck a bar spoon in her cleavage and dared me to take it back.

Augusto Lino"Not glassware but some of the gear is always disappearing. I was downstairs saying goodbye to guests departing the upstairs dining room (at UpStairs on the Square) when an absinthe spoon popped out from under a couple that was walking down towards me and the exit (couldn't tell if it came from him or her). It landed right in front of my feet. As they sped up their pace with a fair amount of shame and terror in their faces, I picked it up and said something like ‘How curious to find this here! How do you think it got here?’ They basically ran away. Also, one lady, many years my senior and wearing a wedding ring, once stuck a bar spoon in her cleavage and dared me to take it back. I produced a new spoon from storage and her check." —Augusto Lino, bartender at Hungry Mother

Brian Mantz"We had a problem with Tiki mugs constantly being taken, so we made them available to purchase. This pretty much solved the problem. I think people take stuff like that because it's usually the only option for acquiring them." —Brian Mantz, bar manager at Wink & Nod

Colin Kiley"I haven't had to deal with glassware theft in a long time. I know that's a huge concern in beer bars that use a ton of branded glassware. I will say that if the glassware is really cool (speaking as a former craft beer sales rep), your first biggest round of theft is going to be from the staff! Ha! There, I said it." —Colin Kiley, bartender at Puritan & Company

Libby Spencer"Pretty Things Meadowlark boots! I don't know how they get away with it, but those boots get stolen all the time. They are adorable, so I get it, but come on... We don't have Moscow Mule mugs anymore, and I've had people order one and then be extremely disappointed when it doesn't come in a mug. One of my favorite customers brings in his own — and I'm always psyched to serve him." —Libby Spencer, bar manager at Deep Ellum

Tom Tellier"Every year we pour Sam Adams 26.2 for the marathon runners with matching glassware. We try to save the glasses to give to those that run in it. The first year we did this Sam Adams used an actual 26.2 ounce mug that had a handle. A lady went to grab her wallet out of her purse, but instead pulled a handle out. She then asked for another one to replace the one she just broke. (She wasn't even here for the marathon!)" —Tom Tellier, beverage director for Restaurant dante and both locations of il Casale

Todd Lipman"Metal stirrer/straws certainly have a habit of disappearing quite readily. I am sure glassware, particularly if it has a logo of some sort, is an attractive item to pilfer. You have to anticipate some level of loss through breakage and/or theft. It’s an unfortunate reality. One evening, when we were featuring raw Nantucket Bay scallops served in their half-shell as a special, I was pouring wine at a table and saw a woman in her 70s taking the adorable little shells off of her plate and stuffing them in her purse one at a time. I was overwhelmingly amused but said nothing. I may have done the same thing — if I was seven years old…and at the beach. Clearly, there is no limit to what people are willing to claim as their own." —Todd Lipman, head sommelier at Bistro du Midi

Davide Crusoe"People will steal anything that isn’t nailed down, glassware included. I worked in Hawaii and would literally see people put their tiki glasses in their bags right in front of me with not even a blink, always made me laugh!!" —Davide Crusoe, general manager at Chopps in Burlington

Christine Kerow"Yes, every time you have a cool-looking glass (especially when they are from a trendy distributor), people will always take them." —Christine Gerow, director of restaurant & bar at the Westin Waltham-Boston's Seventy at Third Avenue


Sam Treadway"People steal anything they can get away with. Moscow Mule mugs are the worst, but julep cups, novelty Star Wars cups, our soap dispenser, our magnetic door front sign…" —Sam Treadway, bar manager at Backbar


Seth Freidus"So far we have had no glassware stolen, but our guests in Harvard Square are generally amazing people that I don’t see doing that...knock on wood." —Seth Freidus, beverage director at Alden & Harlow


A few weeks ago, this guy grabbed an orange and started eating it like an apple. He didn't even peel it. It was weird.

Gina Richard"People steal glassware constantly, especially the branded stuff. I've definitely watched people put them in their purses, up their sleeves, etc. People have been stealing citrus fruit out of the baskets on the bar top lately as well. A few weeks ago, this guy grabbed an orange and started eating it like an apple. He didn't even peel it. It was weird." —Gina Richard, head bartender at Island Creek Oyster Bar

Ezra Star"When Drink first opened, we had a large array of vintage glassware, including Moscow Mule mugs (all of which were stolen). My favorite incident was on a busy Saturday night. I watched a woman take a vintage tiki mug into the bathroom. When she left, I looked in to see if she left the mug behind and saw that she hadn't. I ran behind the bar and grabbed the matching glass, wrapped it up as a gift and walked up to the woman and offered it to her. She turned bright red. I told her in the future all she has to do is ask." —Ezra Star, general manager at Drink

Paul Manzelli"Someone stole a large ice tray once, but never glassware." —Paul Manzelli, bartender at Bergamot


Jared Sadoian"The only glassware thief at Craigie, it seems, is 'the floor,' who strikes often when you least expect it. One thing we do lose often are our coasters. They have old maps of Cambridge printed on them and are quite cool-looking. We buy a bunch of them at a time, and they just seem to disappear! Our red beverage napkins don't seem to be as popular..." —Jared Sadoian, head bartender and beverage director of Craigie on Main and The Kirkland Tap & Trotter

Jonathan Mendez"Too many to list. Let’s just say that 99% of the time, I will gladly give you the branded glassware you covet; just ASK." —Jonathan Mendez, beverage director and bartender at TRADE


Tyler Wolters"One day at Brick & Mortar, Kenny Belanger from Kirkland Tap & Trotter came and stole our favorite punch bowl that we called 'Ponies in the Surf' and started posting ransom notices on social media. So then we stole Tyler Wang's (currently of Audubon) blue blazer cups as payback. Then Shahir Masif of Highball Lounge started stealing everything from us. The guy was like a ninja. Nobody knew how he got behind the bar, but he stole almost all our fake trophies, which ended up behind the bar at Highball. Finally our owner, Gary Strack, had to go straighten it all out and get our trophies back. In the end it was all in good fun, like a band of brothers...I think?" —Tyler Wolters, bartender at Firebrand Saints and Brick & Mortar

A pony was involved.

"Guests generally don't take much. And if they show interest I'm more likely to just hand it over rather than let them feel guilty later, but there was a theft war at Kirkland while I was there. Our bar team at Kirkland Tap & Trotter and the team at Brick & Mortar pillaged each others bars for goodies. A pony was involved." —Tyler Wang, bartender at Audubon

"Tiki mugs and special straws." —Tenzin Konchok Samdo, head barman at TRADE

"No, but we do get requests from guests to purchase our Estrella beer pint glasses. They're pretty special. Our problem has been art theft, though. Two prints have been stolen from the ladies bathroom (one of Richard Dawson!), and one from the vestibule." —Lara Egger, co-owner of Estragon Tapas Bar, and Sahil Mehta, bartender and server

"Glassware theft is something every bar faces at one time or another. I would suspect if you looked in any kitchen set of any person between the ages of 21-35, you will find at least one piece or another from a bar." —Tom Dargon, assistant general manager of BOKX 109

"We never know until the end of the night. People have become tricky and devious when they’re drunk." —Jake Kress, bar Manager at Grill 23 & Bar

"Not really here in Boston, though a barrel for our barrel-aged cocktail program went ‘missing’ last Friday night. Luckily, it was empty. At a different establishment where I once worked, tiki mugs and spoon straws went missing all the time. I was ordering the glassware more than the product. And yes, at another place, 24 copper mule mugs were gone within a week." —Ashish Mitra, bar manager at Russell House Tavern

"I will never forget seeing a guest walk off with a large Marilyn Monroe print from the men's room under his arm. We chased after him down the street and got it back eventually." —Erica Petersiel, general manager at No. 8 Kitchen & Spirits

"Anything that isn’t nailed to the ground! Humans will steal anything they are not supposed to take. I have had many mule cups stolen in my career. Total has to be several hundred dollars. I caught a woman with a cup in her purse. Called her out on it. She denied. Her husband yelled at me for the accusation. In the end I got it from her. They looked like fools, and I told them to never return." —Ryan McGrale, beverage director at Tavern Road

"We have a number of unique and rare antique glassware that we use to serve sherry, amaro, and sipping rums. There was a group of six celebrating something, and at the end of their stay they ordered a round of Pedro Ximenez sherry. When we served it, one of the people on the party commented on how nice the glasses were, and sure enough there were only five on the table after they left! Value? Priceless! Will never be able to replace that glass." —Taso Papatsoris, bartender at Casa B

"I have never experienced glassware theft from any of the bars I have worked at. I did, however — a very long time ago at a co-worker’s house party — notice there was a whole kitchen full of wine glasses, martini glasses, and plates with what was a very familiar fish image that resembled the logo of a very familiar seafood restaurant chain." —Rob Dunn, bar manager at Lineage

21 Oct 16:00

Plucky journalist climbs to top of Dorchester gas tank; looks down

by adamg

Dan McCarthy at the Dig reports on an expedition to the top of the Tank along with a couple of the union guys repainting the iconic structure:

On our climb from the base to the 140-foot summit we pass several gruff painters. Some are rappelling from safety harnesses, dangling on ropes at precarious angles over the edge while stroking Kent’s masterwork down to the controversial crevices.

21 Oct 16:23

Councilor: Buildings occupied by libraries too valuable to just be used as libraries

by adamg

UPDATE: The Dorchester Reporter reports Baker doesn't want to rent out space in libraries but instead wants to look at how to include libraries in new mixed-use developments, such as the one that will eventually replace the Globe complex on Morrissey Boulevard.

City Councilor Frank Baker (Dorchester) will ask his fellow counselors tomorrow to consider the idea of turning some branch libraries into revenue generators by renting out space in them.

20 Oct 13:20

Listen to the New Song From a Reunited Sleater-Kinney

by Gilbert Cruz

It's been eight years since Sleater-Kinney played their farewell show in August 2006. And after side projects (Wild Flag, which featured two of the band's three members) and television shows (hello, Portlandia), the band's getting back together. They've announced a U.S. tour, which starts next February, and a new album, No Cities to Love, out January 20, 2015. Here's the first song off that record, "Bury Your Friends."

Read more posts by Gilbert Cruz