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Links 1 through 10 of 37 by Joe Germuska tagged geotagged

"Most unusual is his mentholated habanero ice cream, enhanced with a derivative of menthol. It doesn't taste minty but opens up olfactory cells for a cooling sensation -- along with the pepper's heat. This creamy puzzler sells well as part of a chocolate dessert and regularly in takeout pints."

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'For Ms. Williams the geo-tagging represents a new wave of information that can be culled from sites like Flickr and Twitter. “We’re going to see more research that’s using these types of finer-grained data sets, what I call data shadows, the traces that we leave behind as we go through the city,” she said. “They’re going to be important in uncovering what makes cities so dynamic.”'

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"The North Howard Neighbors Association is reporting on its blog that the owners of the troubled Morse Theatre (previous coverage here and here) have reached "an agreement in principle". The Theatre had announced it would be closing after the performance on Saturday, March 7."

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"The folks at Atria in New York have us swooning over their latest brainstorm. In an effort to draw people in on Monday evenings, they've created “On the Rocks,” a weekly special of unusual food-and-drink pairings. And throughout March, the theme is (wait for it, people): Scotch and doughnuts. Gourmet doughnuts (in flavors like butterscotch topped with bacon powder), three pours of premium Scotch (including the likes of Tomatin 30-year)—all for a mere $15."

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"For me, the best aspect of these bars isn’t that they’re essentially theme parks where you can drink, but that the drinks highlight rather than mask the tastes of the spirits. This is as it should be. Lading drinks with overly sweet mixers, thick juices, and fruits amounts, in a way, to a continuation of Prohibition. During the 13-year drought, Americans applied considerable creativity to hiding the taste of bathtub gin and bootlegged liquor, and then never really broke the habit. Seventy-five years after Prohibition’s repeal, we’re returning to the basics at last."

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This story is illustrated with a photo I took on a recent trip to New York. I never saw a show at the Amato Opera, and don't even think I care for opera, but reading the comments, I feel like I missed out.

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Beer, he says, is like soup. “If you’re a chef, you like to use the tricks of the trade that you know that work. There’s a couple different mirepoix that a chef uses as a base, but they may vary that, and then they’ve got a stable of 20 or 30 key ingredients, and then there’s how you plate it, and so forth. There’s so many varieties.” That variety, he says, is what will get people in the door. A good time will keep them coming back. But first, he says, “I’ve got to get to work.”

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"But as everyone knows the main attraction will be the bar. Talking with Adam, the bar manager, led us to believe that cocktail training for barstaff is only a shade less intensive than that of the Violet Hour. The core drink menu offers 75 choices, with an average price of $9. There'll be at least 25 more cocktails rotating in and out of the lineup (Adam is especially keen to try out a cucumber margarita)."

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"Longtime Chicago musician and former WBEZ host Stuart Rosenberg and Chicago blues guitarist extraordinaire Dave Specter are the forces behind the project, which also includes the League of Creative Musicians recording studio and the Union Pizzeria."

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