Cold weather finally hit the Winter Market at Tsunami last Saturday, so I was thrilled to see several quarts of matzo ball soup still on the table at Shoaf's Loaf Organic Bakery. Sarah Tinkler has added soup making to bread making during the winter months, in addition to her more...
Posted 01/27/12 @ 07:32 AM
Yesterday I posted an image of a postcard, mailed in 1909 to a young man in Memphis named George Cooper James, which contained a rather puzzling message.
Well, I must say that we have some exceedingly intelligent people in our city, because it only took a few hours for one reader to break...
Posted 01/26/12 @ 02:41 PM
I like a good mystery as much as the next fellow, but this one has me stumped.
My pal Paul Craig recently sent me a scan of a rather battered old postcard, with this message: "I recently won an eBay auction for a very odd and unusual postcard. The front [a view of Main Street]...
Posted 01/25/12 @ 01:36 PM
A new burger franchise called BGR The Burger Joint is coming to Poplar just east of the 240 loop in the Ridgeway Trace Center. The Memphis BGR is the first in Tennessee, and the burgers look rather spectacular: a touch of gourmet with a lot of heft. That's the "Wellington" burger...
Posted 01/25/12 @ 07:21 AM
In the February issue of Memphis magazine, I tell the story of one of our city's most fascinating characters, pizza-pie man and health-food guru Mario DePietro.
Now, I'm not going to give anything away here. You'll have to wait for the February issue. But what I wanted to share...
Posted 01/24/12 @ 12:03 PM
Have you noticed the apple-green paint and the repurposed front doors from the Orpheum? Grawemeyer's Deli at 520 South Main is heading toward a mid-February opening, promising downtown's historic arts district another choice for eating and drinking.
So says Steven Shipp,...
Posted 01/23/12 @ 06:31 AM
Giant crop circles that appeared overnight in English wheat fields were — some people believe — coded symbols for aliens approaching Earth from distant planets. The mysterious Nazca lines that stretch across the desert in Peru were, perhaps, designed to be landing strips for...
Posted 01/21/12 @ 12:12 AM
I made a breakthrough discovery recently while sauteing Brussels sprouts: All olive oils are not created equal. I know this is a pedestrian observation, but I'd never cooked with super-fresh olive oil until my sister-in-law Holly hustled home a 5-liter can from Italy. That's Holly in...
Posted 01/19/12 @ 10:19 PM
