Here’s how it works: You get inside a coffin-like box with two small “buildings” at either end, one for your feet the other for your head. Your head is strapped into a helmet that keeps your gaze fixed down a long, red tube. As a system of pulleys starts to lift the head of the coffin into the air, the telescope opens and ambient music starts to play.
Here’s how it works: You get inside a coffin-like box with two small “buildings” at either end, one for your feet the other for your head. Your head is strapped into a helmet that keeps your gaze fixed down a long, red tube. As a system of pulleys starts to lift the head of the coffin into the air, the telescope opens and ambient music starts to play.
Grapes get their due credit when it comes to wine, but with blends, it’s all about the winemaker
New season for Monsoon At the end of 2009, we reported that Monsoon owner Lu-Mei Chang had sort of put her E. Market Street restaurant up for sale. By “sort of,” we mean that she said she’d be happy to sell it, but that she wasn’t hammering a “For Sale” sign in the front yard quite […]
It’s definitely summer out there, but are you fully prepared to get your grill on?
Mike Friend, who founded the alternative WNRN 91.9FM, is not currently in charge of day-to-day operations at the station. Reached by phone, the station’s assistant general manager Anne Williams confirmed that she is currently Acting General Manager.
I rarely take a night off from wine. But after sampling Jefferson Vineyard’s Meritage 2010 trial blends (more on that next week) on a usually hot summer afternoon, I was looking forward to refreshing my purple palate at a Virginia beer dinner at the Clifton Inn, hosted by Beer Run. Knowing that the beers would […]
And everything nice Now open up 29N: Yoder’s Sugar & Spice, an ingredient and snack shop straight from Amish Country. Owner Glenn Yoder and his family relocated from Ohio to open Sugar & Spice located next to Arby’s in Forest Lakes. Look for deli meats and cheeses (and fresh sandwiches made while you wait), […]
Eating fresh artichokes is as much about the journey as the destination, since the delicious heart is protected by tough, spine-tipped leaves (artichokes are actually thistles) and the “choke,” a clump of hairy fibers at the center. Though the heart and the thick stem below are considered the prize, artichoke aficionados use the fleshy outer leaves as a vehicle for butter or vinaigrette, scraping the thicker flesh at the bottom between the teeth and discarding the tough part.
Last week I stopped by a noon rehearsal at the black box theater at Charlottesville High School, where the city has allowed Ash Lawn Opera to rehearse before its festival begins this month. The cast of The Barber of Seville, which opens at The Paramount Theater on July 15, wandered through the hallway, past dusty trophies and a fearsome, handpainted Black Knight (the school’s mascot). The show’s director took the stage and started whipping instructions around. A piano tinkled in, and a fight scene began to unfold; puff-chested soldiers singing “eEeEeEeEe” grappled, swinging the kind of bludgeons favored by Bamm-Bamm Rubble.
What’s that smell? The air has been heady with fragrance. Last May, I found myself intoxicated beneath a musky sweet full-blown privet, strewn with honeysuckle and climbing roses, wafting about like an olfactory Disney movie. Scent in the garden is best in early evening when the air is still warm and each plant pregnant with […]