Originally published on Sun September 1, 2013 4:48 am
The first I ever heard of soup dumplings was 15 years ago in this New York Times story, which described xiao long bao as "the star of the show" at Joe's Shanghai in New York's Chinatown. It was a different era of New York food, when Szechuan peppercorns were still contraband, and the selection of Chinese restaurants was less diverse.
As a journalist and essayist, Bob Shacochis has covered conflict in the Balkans and Haiti, the abuse of American power overseas, spycraft, and the sexual politics that divide men and women. He is also a novelist and the winner of a National Book Award. His new novel, The Woman Who Lost Her Soul, was a long time coming, but critics are saying it was well worth the wait.
The Woman Who Lost Her Soul is a 700-page work that spans continents and generations. It's been compared to the work of Joseph Conrad, Graham Greene and Norman Mailer.
Jeffrey Cranor and Joseph Fink have the news of the weird covered: they're the creative masterminds behind the popular sci-fi podcast Welcome to Night Vale. Though only a year old, the spooky Night Vale — which channels David Lynch, Orson Welles and H.P. Lovecraft in its descriptions of a small, weird desert town — has rocketed up the iTunes ratings list to claim the number one most downloaded spot.
Originally published on Sat August 31, 2013 11:15 am
As we pause this Labor Day weekend to celebrate the Great American Worker, we can't help but wonder: Whatever happened to the Great American Slacker?
It wasn't that long ago that slackers ruled the earth. OK, maybe ruled is a bit over the top because slackers, by definition, didn't really rule — or try very hard or take full responsibility. Whatever. But they sure were omnipresent there for a while.
It's the time of year when people are flocking to their farmer's market seeking out fresh fruits and vegetables for the summer picnic basket. But what about meat for the sandwich? One Rhode Island chef collects all of his ingredients at the farmer's market, including the meat, to make the perfect pork loin sandwich.
Providence chef Matt Jennings' sandwich gets its start down a gravel road, around an old, red barn where a couple of light pink pigs roll in the mud to keep themselves cool in the midday heat.