Now that it’s warmer outside, they will come. They’ll come from the field and the hollow and the valley and even the next state over. I saw one last summer just after he had gotten off the bus. He looked as lost as Gomer Pyle at a love-in. He was warily wandering around the west […]
Now that it’s warmer outside, they will come. They’ll come from the field and the hollow and the valley and even the next state over. I saw one last summer just after he had gotten off the bus. He looked as lost as Gomer Pyle at a love-in. He was warily wandering around the west […]
Like Italian food, Italian wine has an innate, comforting presence that draws you in and keeps you coming back for more. Regardless of where in Italy it comes from, good Italian wine (and food) speaks to the soul. Once simply cheap jug wine and basket-wrapped bottles of Chianti, Italian wine has morphed into a respectable, […]
I’ve completely lost track of how many coughing dogs I’ve seen in the last month or two. They come in honking like geese and hacking up slime. Yup, there’s a nasty case of kennel cough touring Charlottesville, and it seems nobody is safe (well… nobody who happens to be a dog). But wasn’t your dog […]
Green versus old When Keith-Hynes started dreaming up her perfect new home, she first considered a design using an old world material. Virginia Lime Works, Ondick’s employer, offers an off-the-shelf housing solution known as Enviro-Ment Building Systems. The buildings are constructed with a material that replaces Portland cement with lime. Because the cement manufacturing process […]
Yolk lore Speaking of local food, Fardowners chef Mark Cosgrove is a die-hard locavore who has ramped up the restaurant’s locally sourced menu items to feature Timbercreek Organics beef sliders, freshly baked bread from Goodwin Creek Bakery, pork from The Rock Barn, beef hot dogs by the Best of What’s Around, and eggs from Innisfree. […]
On Fridays, we and The Charlottesville 29 feature five food finds selected by local chefs and personalities. This week’s picks come from Ethan Zuckerman, of Barefoot Bucha, which has just released a new kambucha flavor. “The Cherry Root,” made from dark cherries and sasparilla, is said to be reminiscent of a smooth cherry root beer. […]
Most wine drinkers are aware of the 100-point scale, whether they are familiar with Robert Parker and his recently sold Wine Advocate, or simply with the numbers on gold medallions adorning shelves of bottles. Although these numerical shelf-talkers are helpful to a lot of customers when it comes to purchasing decisions, they are often a […]
It’s still a mystery why fish is not as popular as meat nowadays. A filet of Alaskan halibut is much leaner than a juicy steak; its fats, those precious omega-3 fatty acids, can help reduce heart disease and help cope with depression. It is even rumored that salmon clears and smoothes the skin. So what […]
The two-body problem NRAO refers to its data management hurdle as an “infoglut.” Astronomers are not alone in dealing with this issue. But for ALMA, the difficulty is particularly acute right now, as the systems come together for handling the data and massaging it into something that scientists can use. They call it “the pipeline,” […]
The On the Road culinary adventure series begins in Richmond on Sunday, April 21 and travels to Charlottesville for a jam-packed weekend of food events bouncing between the two cities via charter bus. On Sunday, Manakintowne Specialty Growers hosts an outdoor dinner with acclaimed chefs Walter Bundy (Lemaire), Lee Gregory (The Roosevelt), and Aaron Cross […]