Tired of fighting the crowds on Friday and Saturday nights at the movie theater? This May and June, why not try something new?
For around the same price as a trip to the movies, you can enjoy some live-action drama and laughs by attending one of the many theatrical events going on in and around the Kanawha Valley. Whether you fancy a magic show or a musical comedy, the theater groups in our area have something to offer for everyone, and can reasonably factor into anyone’s budget.
Charleston’s own Kanawha Players, one of the oldest amateur theater companies in the country, will perform Jeremy Eisler’s Courting Disaster on May 27, 28, and 29 at 8 P.M., and May 30 at 2 P.M. at the Kanawha Players Theater.
This musical comedy, directed by Kelly Strom, pokes fun at the judges, layers, and litigators of the law system. Tickets for adults are $16, while tickets for children ages 17 and under are $10.
The Players will also be perform The Complete Works of William Shakespeare (Abridged) by Jess Borgeson, Adam Long, and Daniel Singeron from June 4-6 and June 11-12 at 8 P.M. This parody of Shakespeare’s plays is widely popular among college campuses and has achieved worldwide success in a variety of languages.
For anyone who’s ever trudged through Hamlet or Macbeth wearing a grimace, this play is sure to make you smile. Tickets prices are also $16 for adults and $10 for children 17 and under.
The Charleston Light Opera Guild, known for its excellence in producing musicals for the Kanawha Valley, also has a couple of shows this summer. The ever-popular Gypsy will be performed on May 7-9, 14-15, and 21-22 at 7:30 P.M. at the Charleston Civic Center Little Theater.
Gypsy, referred to as “the greatest American musical” by critics and writers alike, is based on the 1957 memoirs of the famous striptease artist Gypsy Rose Lee. The show features popular musical numbers such as “Let Me Entertain You” and “Everything’s Coming Up Roses”.
The original Broadway production starred Ethel Merman as Rose, the overbearing stage mother who pushes her daughter, Louise (based on Gypsy Rose Lee) to success. Other Broadway revivals starred Angela Lansbury, Tyne Daly, and Bernadette Peters. Tickets are available at the Civic Center Box Office.
The Guild will also be performing Barnum as a featured FestivALL event this June. The show follows the career of the famous showman from the year 1835 to when he joined James A. Bailey to form the "Greatest Show on Earth".
Cy Coleman wrote the music for the original Broadway production, and Nina Pasinetti is directing for the Light Opera Guild. Performances will be at the Civic Center Little Theater on June 19, 25, and 26 at 8 P.M., as well as June 20 and 27 at 3:00 P.M. And be sure to look for the Guild’s productions of the love-rock musical Hair this summer, as well as Dreamgirls scheduled for this fall.
The Clay Center’s "Broadway in Charleston" series also has a few shows to offer in the coming months. It will cost a little more money, but the entertainment will be well worth it.
David Copperfield will be in town performing David Copperfield: An Intimate Evening of Grand Illusion on Sunday, May 16 at 5:30 and 8 P.M. Prepare to be amazed, as this event will take the audience on a journey of wishes and dreams through the power of illusion.
Later in the month, on Sunday, May 23 at 2 P.M., the Clay Center will be presenting the musical Beauty and the Beast, based on the Academy-Award winning animated Disney film. Don’t miss this classic story, filled with enchantment and spectacle, and featuring beloved songs such as “Be Our Guest” and “Beauty and the Beast.”
Finally, if you don’t mind traveling a bit, The Jackson County Players will be performing Jan de Hartog’s The Fourposter on June 4-6 at the Alpine Theater in Ripley. This small heartfelt play focuses on a married couple’s milestones through 35 years of marriage, including the consummation of their marriage, the birth of their first child, their daughter’s wedding, moving out of their home and passing it on to another newlywed couple.
This Tony-award winning comedy first opened in 1951 starring Jessica Tandy and Hume Cronyn, and was adapted in 1966 by Tom Jones and Harvey Schmidt for their musical I Do! I Do!
For tickets, or more information on any of these events, please visit these websites:
The Kanawha Players: http://www.kanawhaplayers.org/
The Charleston Light Opera Guild: http://www.charlestonlightoperaguild.org/
The Clay Center: http://www.theclaycenter.org/
The Jackson County Players: http://jacksoncountyplayers.com/
Monday, May 3, 2010
My Quest for the Holy (Rib) Grail by Cathy McAlister
My Quest for the Holy (Rib) Grail
My love affair with ribs began a few years ago when I was traveling on business in the northern panhandle of our state. Prior to that time, I was a complete rib virgin.
That changed the day I stumbled upon a little roadside rib joint in Weirton called DJ's Ribs. Located at 380 Three Springs Drive, DJ's is a local favorite.
The place looked and smelled like something wonderful waited on the other side of the door—and I was right. My taste buds exploded when I took my first bite of baby back ribs. I never tasted anything so delicious; so moist and tender.
I was hooked; but Weirton is a four hour drive from Charleston, so I began a quest to find a worthy equivalent closer to home. You are invited to follow me on my journey to find the best ribs in the Kanawha Valley.
Before we get started, there are a few things you must understand about ribs. When I speak of ribs, I'm typically referring to pork ribs, though beef ribs are in favor in some areas of WV. I'll stick with pork ribs for the time being.
There are three basic types of ribs. First there are spare ribs, which come from the underbelly and side of a pig. Next there are baby back ribs—my personal favorite—which are cut from the side of a pig's belly and will usually have a brisket bone attached.
Another good one is the loin back rib. This cut takes less time to cook and is generally the most expensive of the lot. Lastly, many people like a St. Louis-style spare rib, as well as a country-style spare rib. The latter are cut from pork shoulder and are delicious.
There are myriad ways to prepare good ribs. Slow smoking is the preferred method, and rubbing the ribs with spices and/or sauces is also popular.
Ribs are amenable to all kinds of seasoning. Here are a few of the more popular styles:
Texas Style: A rub with lots of black pepper and a jalapeno-flavored sauce.
Memphis Style: A rub containing garlic, onion powder, white pepper, seasoned pepper, chili powder, cumin, brown sugar, and paprika. Also mopped with an apple cider glaze.
Southern Comfort Style: A rub with paprika, garlic powder, seasoned salt, dry mustard, oregano, and chili powder, finished with a mild sauce made with molasses and bourbon.
There are also many varieties of barbecue sauces. Most folks are familiar with the thick and sweet sauces that line the shelves of grocery stores. There is however much more to barbecue sauce than that.
From thin vinegar-based sauces, to thick tomato-based ones, and even mustard-based sauces, there is something for everyone. Sauce variety depends largely on which area of the country you live in.
For instance, Southerners tend to prefer vinegar-based sauces, but Texans prefer a thicker tomato-based sauce. I feel it is important for a rib lover to understand and experiment with the many types of ribs, sauces, and rubs.
Are you ready now? Let's find the best ribs the valley has to offer.
It is truly a shame that Joey's, a local rib joint, went out of business. Joey's, which used to be located next to the Charleston Civic Center in downtown Charleston, offered thick loin cuts cooked to perfection.
While Joey's served loin back cuts—and not my favorite, baby back ribs—it came in at a close second in my top ten favorite rib joints. Being that Joey's is no longer in the running, we must keep searching.
Ruby Tuesday's, located in Barboursville, has a pretty good offering. Their baby back ribs are tender, sweet, and moist. Unfortunately, I learned the hard way that Ruby Tuesday's ribs are not always spot-on, so let's move on.
Famous Dave's, located in Charleston and Barboursville, is certainly in the running. With a name like "Famous Dave's," one is lead to believe the place is famous for their quality ribs. While they are OK, neither their St. Louis-style nor their baby back ribs hit my sweet spot.
My elusive dream continues.
Several local restaurants, including Chili's, Long Horn, and Fifth Quarter, dish up baby back ribs that aren't half bad, and all of them are similar in taste and texture.
Jen's BBQ, located directly across from West Virginia State University's campus, offers tasty vinegar-based baby back ribs, but they don't stack up to DJ's ribs—ribs that seemingly cannot be matched anywhere.
I'm about to give up. I'm kicking rocks.
I heard elaborate rumors about a rib shack up Interstate I79, just off the Clendenin exit, called Almost Heaven BBQ. Supposedly, this place serves ribs that are smoked to absolute perfection. I even heard that the pit master is a local boy who learned the technique while working in Texas.
A voice in my head said "head north," so I decided to check this place out. Located at 134 Spencer Road, about 2 miles off the interstate, is a small hole-in-the-wall I might have missed had I blinked. But there it was: a small gray building, sitting on top of a gravel lot packed with cars.
A large pink pig-shaped windsock blew in the wind. The joint was crowded, forcing me to drive past and turn around.
Once I pulled into the parking lot and made my way onto the tiny porch, I was greeted by strangers waiting on their own rib delight. I boldly walked up to the small window and placed my order.
An aroma hit me square in the face, causing my nose to twitch and my mouth to water. My heart pounded with anticipation.
A peek inside that tiny window revealed the cleanest work space I had ever seen. I patiently waited on my order, making small talk with strangers and even a few old acquaintances.
I could see smoke rise from huge smokers located behind the building, in which mouth-watering St. Louis-style ribs were slowly cooking. It was at that exact moment that a rainbow appeared.
I thought to myself, Could it be that I finally found my Holy Grail? The aroma was driving me crazy, and the anticipation made my knees quiver.
I could not wait one minute longer. When I tore into those baby back ribs, I knew my long search was over.
A full rack of baby back ribs at Almost Heaven BBQ will cost you $17. They are large, so be prepared for a challenge. The side dishes are all homemade and are equally delicious.
Almost Heaven only offers take-out, as there is no indoor seating available, although there are outdoor picnic tables.
Almost Heaven BBQ lives up to its name. Unfortunately, they are only open on Thursdays, Fridays, and Saturdays. They also sell out quickly, so get there early.
One last tip: call ahead and ask them to save you a rack. Maybe I'll see you on the porch sometime. I'll be waiting beside the pink pig.
My love affair with ribs began a few years ago when I was traveling on business in the northern panhandle of our state. Prior to that time, I was a complete rib virgin.
That changed the day I stumbled upon a little roadside rib joint in Weirton called DJ's Ribs. Located at 380 Three Springs Drive, DJ's is a local favorite.
The place looked and smelled like something wonderful waited on the other side of the door—and I was right. My taste buds exploded when I took my first bite of baby back ribs. I never tasted anything so delicious; so moist and tender.
I was hooked; but Weirton is a four hour drive from Charleston, so I began a quest to find a worthy equivalent closer to home. You are invited to follow me on my journey to find the best ribs in the Kanawha Valley.
Before we get started, there are a few things you must understand about ribs. When I speak of ribs, I'm typically referring to pork ribs, though beef ribs are in favor in some areas of WV. I'll stick with pork ribs for the time being.
There are three basic types of ribs. First there are spare ribs, which come from the underbelly and side of a pig. Next there are baby back ribs—my personal favorite—which are cut from the side of a pig's belly and will usually have a brisket bone attached.
Another good one is the loin back rib. This cut takes less time to cook and is generally the most expensive of the lot. Lastly, many people like a St. Louis-style spare rib, as well as a country-style spare rib. The latter are cut from pork shoulder and are delicious.
There are myriad ways to prepare good ribs. Slow smoking is the preferred method, and rubbing the ribs with spices and/or sauces is also popular.
Ribs are amenable to all kinds of seasoning. Here are a few of the more popular styles:
Texas Style: A rub with lots of black pepper and a jalapeno-flavored sauce.
Memphis Style: A rub containing garlic, onion powder, white pepper, seasoned pepper, chili powder, cumin, brown sugar, and paprika. Also mopped with an apple cider glaze.
Southern Comfort Style: A rub with paprika, garlic powder, seasoned salt, dry mustard, oregano, and chili powder, finished with a mild sauce made with molasses and bourbon.
There are also many varieties of barbecue sauces. Most folks are familiar with the thick and sweet sauces that line the shelves of grocery stores. There is however much more to barbecue sauce than that.
From thin vinegar-based sauces, to thick tomato-based ones, and even mustard-based sauces, there is something for everyone. Sauce variety depends largely on which area of the country you live in.
For instance, Southerners tend to prefer vinegar-based sauces, but Texans prefer a thicker tomato-based sauce. I feel it is important for a rib lover to understand and experiment with the many types of ribs, sauces, and rubs.
Are you ready now? Let's find the best ribs the valley has to offer.
It is truly a shame that Joey's, a local rib joint, went out of business. Joey's, which used to be located next to the Charleston Civic Center in downtown Charleston, offered thick loin cuts cooked to perfection.
While Joey's served loin back cuts—and not my favorite, baby back ribs—it came in at a close second in my top ten favorite rib joints. Being that Joey's is no longer in the running, we must keep searching.
Ruby Tuesday's, located in Barboursville, has a pretty good offering. Their baby back ribs are tender, sweet, and moist. Unfortunately, I learned the hard way that Ruby Tuesday's ribs are not always spot-on, so let's move on.
Famous Dave's, located in Charleston and Barboursville, is certainly in the running. With a name like "Famous Dave's," one is lead to believe the place is famous for their quality ribs. While they are OK, neither their St. Louis-style nor their baby back ribs hit my sweet spot.
My elusive dream continues.
Several local restaurants, including Chili's, Long Horn, and Fifth Quarter, dish up baby back ribs that aren't half bad, and all of them are similar in taste and texture.
Jen's BBQ, located directly across from West Virginia State University's campus, offers tasty vinegar-based baby back ribs, but they don't stack up to DJ's ribs—ribs that seemingly cannot be matched anywhere.
I'm about to give up. I'm kicking rocks.
I heard elaborate rumors about a rib shack up Interstate I79, just off the Clendenin exit, called Almost Heaven BBQ. Supposedly, this place serves ribs that are smoked to absolute perfection. I even heard that the pit master is a local boy who learned the technique while working in Texas.
A voice in my head said "head north," so I decided to check this place out. Located at 134 Spencer Road, about 2 miles off the interstate, is a small hole-in-the-wall I might have missed had I blinked. But there it was: a small gray building, sitting on top of a gravel lot packed with cars.
A large pink pig-shaped windsock blew in the wind. The joint was crowded, forcing me to drive past and turn around.
Once I pulled into the parking lot and made my way onto the tiny porch, I was greeted by strangers waiting on their own rib delight. I boldly walked up to the small window and placed my order.
An aroma hit me square in the face, causing my nose to twitch and my mouth to water. My heart pounded with anticipation.
A peek inside that tiny window revealed the cleanest work space I had ever seen. I patiently waited on my order, making small talk with strangers and even a few old acquaintances.
I could see smoke rise from huge smokers located behind the building, in which mouth-watering St. Louis-style ribs were slowly cooking. It was at that exact moment that a rainbow appeared.
I thought to myself, Could it be that I finally found my Holy Grail? The aroma was driving me crazy, and the anticipation made my knees quiver.
I could not wait one minute longer. When I tore into those baby back ribs, I knew my long search was over.
A full rack of baby back ribs at Almost Heaven BBQ will cost you $17. They are large, so be prepared for a challenge. The side dishes are all homemade and are equally delicious.
Almost Heaven only offers take-out, as there is no indoor seating available, although there are outdoor picnic tables.
Almost Heaven BBQ lives up to its name. Unfortunately, they are only open on Thursdays, Fridays, and Saturdays. They also sell out quickly, so get there early.
One last tip: call ahead and ask them to save you a rack. Maybe I'll see you on the porch sometime. I'll be waiting beside the pink pig.
Help
I can't find my revised article nor the suggestions that were made to the title...can you please help me.
Cathy
Cathy
A One Stop Shop: revision
Around the corner from downtown Charleston is a hidden treasure: The Liquor Company, a locally-owned liquor store that provides great service and quality products. This upscale liquor store features many new wine, spirits, and craft brews.
The Liquor Company is the one of the largest retailer of spirits in the valley. The store provides many great services that many of the other stores do not offer. There is usually an on-hand bartender that can assist you in creating the perfect drink. Also, a trained wine consultant can help you choose that wine for somebody special. And all employs are well rounded beer drinkers that can point you to the best brew. The liquor company also provides services to many of the local bars in Charleston. So, if you’re looking for place to let loose or hear some good music, they can send you in the right direction.
Here are a few fine examples that I enjoy.
Wine
The wine section is carefully categorized to be customer-friendly. Signs hang sown from the ceiling, labeling each type of wine, (i.e. Shiraz, Chardonnay, Cabernet Sauvignon, etc).
Located in the back of the store is a wine tasting bar. This section features an electronic wine pouring system from Napa Technology. A guest can buy a smart card and use it to taste several wines.
Every other weekend, a professional wine consultant comes to give a wine tasting. He goes over some basic facts about each wine and also explains what they taste. This will help the guest be more comfortable buying wine because they will understand the differences between wines.
The wine tasting also give wine lovers a chance to discuss what they like and have some responsible fun.
2006 Right Red Hand
One of the newest showcased wines is the 2006 Right Red Hand from Australia. This complex wine is a blend of Grenache, Shiraz, and Tempernillo. The youthful hues of purple and savory flavors of dark fruit and spicy aromas make it a great wine. This wine will only cost the guest about $17.00. I really like the fact that this wine is very easy to drink. After a long day, it's relaxing and soothing to the palate. It's also goes well with steak and sautéed mushrooms.
Sebastiani Merlot
I am not much of a merlot person, partially because it is a difficult wine to enjoy. There are many flavors, with some strong tannins. But the Sebastiani Merlot is one varietal that I really enjoy. This merlot is quite drinkable due to its abundance of mixed dark berries from Sonoma County in California. There are soft notes of cinnamon and espresso, with a nose of dark chocolate. This bottle will run about $24.00 a bottle.
For more info, check out: www.Sebastiani.com
Spirits
The Liquor Company prides itself on carrying the best selection of spirits. If you find it difficult to choose a drink, there is an on-hand bartender to help make that decision.
There are wide varieties of vodka, whiskey, bourbon, scotch, tequila, and rum. If you can't handle the sting, then there are plenty of mixers to make the drink go down smooth.
Hennessy Black
The Liquor Company has finally welcomed Hennessy Black. This cognac has distinct tasting notes that contrast with the original Hennessy.
This fine cognac if made a lot like a wine. The best grapes of the Cognac region are selected. The grapes are then made into wine and distilled twice.
This method helps preserve the complex flavor of the grape. The "eaux-de-vie" is then aged in black oak barrels. Finally, the master blender chooses the best of the best for bottling.
This cognac presents a smooth flavor with notes of jasmine, daffodil, citrus, and fresh grapes. You can enjoy this drink, responsibly, by mixing:
-2 parts Hennessy Black
-1/4 simple syrup
-A dash of bitter
-Shake into a high ball glass over ice
For more info, check out: www.hennessyblack.com
Russian Standard
The guys down at the Liquor Company really know there vodkas. One of the vodkas they swear by is the Russian Standard Vodka. This is premium vodka of Russia. In the past ten years it has become of the fastest growing vodkas in the world. The mix between winter wheat and glacier water from Lake Ladoga, makes for a smooth vodka. This is an easy by because it is smoother and more affordable that Grey Goose, another popular vodka.
There are thousands of ways to enjoy vodka, but is one of my favorites:
Peach Bellini:
-2 parts Russian Standard
-1 part peach puree
-Fill glass with champagne
For more info, check out: www.russianstandard.com
Craft Brews
There are many new and exciting craft brews that are located in the store. Craft brew is a term used to describe brews made the traditional way, using barley malt, hops, and water. It can be argued that a craft beer can be made from other traditional ingredients.
Craft brews are also not just limited to "micro-breweries"; they can also be produced on a larger scale. For example, Rogue Ales is a large brewery in Oregon, featuring many great beers. This company prides itself on delivering beer that has no preservatives, additives, or chemicals.
John John Dead Guy
This beer is one of the newest brews of the Rogue family, made in collaboration with Rogue Spirits. The master brewer and distiller took the popular Dead Guy Ale and aged it inside whiskey oak barrels for one month. This creates a deep caramel color with hints of vanilla and oak finish.
This beer can be enjoyed with a mouth-watering pull-porked sandwich.
XS Imperial IPA
This brew is not for the faint at heart. This beer comes from the XS series of brews that carry a higher alcohol content.
Hearty cascade and northwest golden hops, along with barley, are used to make this big brew. It is intensely hopped and should be consumed responsibly.
For more info, check out: www.rogue.com
The Liquor Company is your one- stop shop for a good time and great drinks. They are located in the Patrick Street Plaza, in Charleston. If you have any question on the products, don't be afraid to call 304-346-6000. They are also on Facebook.
Remember: Drink Responsibly.
The Liquor Company is the one of the largest retailer of spirits in the valley. The store provides many great services that many of the other stores do not offer. There is usually an on-hand bartender that can assist you in creating the perfect drink. Also, a trained wine consultant can help you choose that wine for somebody special. And all employs are well rounded beer drinkers that can point you to the best brew. The liquor company also provides services to many of the local bars in Charleston. So, if you’re looking for place to let loose or hear some good music, they can send you in the right direction.
Here are a few fine examples that I enjoy.
Wine
The wine section is carefully categorized to be customer-friendly. Signs hang sown from the ceiling, labeling each type of wine, (i.e. Shiraz, Chardonnay, Cabernet Sauvignon, etc).
Located in the back of the store is a wine tasting bar. This section features an electronic wine pouring system from Napa Technology. A guest can buy a smart card and use it to taste several wines.
Every other weekend, a professional wine consultant comes to give a wine tasting. He goes over some basic facts about each wine and also explains what they taste. This will help the guest be more comfortable buying wine because they will understand the differences between wines.
The wine tasting also give wine lovers a chance to discuss what they like and have some responsible fun.
2006 Right Red Hand
One of the newest showcased wines is the 2006 Right Red Hand from Australia. This complex wine is a blend of Grenache, Shiraz, and Tempernillo. The youthful hues of purple and savory flavors of dark fruit and spicy aromas make it a great wine. This wine will only cost the guest about $17.00. I really like the fact that this wine is very easy to drink. After a long day, it's relaxing and soothing to the palate. It's also goes well with steak and sautéed mushrooms.
Sebastiani Merlot
I am not much of a merlot person, partially because it is a difficult wine to enjoy. There are many flavors, with some strong tannins. But the Sebastiani Merlot is one varietal that I really enjoy. This merlot is quite drinkable due to its abundance of mixed dark berries from Sonoma County in California. There are soft notes of cinnamon and espresso, with a nose of dark chocolate. This bottle will run about $24.00 a bottle.
For more info, check out: www.Sebastiani.com
Spirits
The Liquor Company prides itself on carrying the best selection of spirits. If you find it difficult to choose a drink, there is an on-hand bartender to help make that decision.
There are wide varieties of vodka, whiskey, bourbon, scotch, tequila, and rum. If you can't handle the sting, then there are plenty of mixers to make the drink go down smooth.
Hennessy Black
The Liquor Company has finally welcomed Hennessy Black. This cognac has distinct tasting notes that contrast with the original Hennessy.
This fine cognac if made a lot like a wine. The best grapes of the Cognac region are selected. The grapes are then made into wine and distilled twice.
This method helps preserve the complex flavor of the grape. The "eaux-de-vie" is then aged in black oak barrels. Finally, the master blender chooses the best of the best for bottling.
This cognac presents a smooth flavor with notes of jasmine, daffodil, citrus, and fresh grapes. You can enjoy this drink, responsibly, by mixing:
-2 parts Hennessy Black
-1/4 simple syrup
-A dash of bitter
-Shake into a high ball glass over ice
For more info, check out: www.hennessyblack.com
Russian Standard
The guys down at the Liquor Company really know there vodkas. One of the vodkas they swear by is the Russian Standard Vodka. This is premium vodka of Russia. In the past ten years it has become of the fastest growing vodkas in the world. The mix between winter wheat and glacier water from Lake Ladoga, makes for a smooth vodka. This is an easy by because it is smoother and more affordable that Grey Goose, another popular vodka.
There are thousands of ways to enjoy vodka, but is one of my favorites:
Peach Bellini:
-2 parts Russian Standard
-1 part peach puree
-Fill glass with champagne
For more info, check out: www.russianstandard.com
Craft Brews
There are many new and exciting craft brews that are located in the store. Craft brew is a term used to describe brews made the traditional way, using barley malt, hops, and water. It can be argued that a craft beer can be made from other traditional ingredients.
Craft brews are also not just limited to "micro-breweries"; they can also be produced on a larger scale. For example, Rogue Ales is a large brewery in Oregon, featuring many great beers. This company prides itself on delivering beer that has no preservatives, additives, or chemicals.
John John Dead Guy
This beer is one of the newest brews of the Rogue family, made in collaboration with Rogue Spirits. The master brewer and distiller took the popular Dead Guy Ale and aged it inside whiskey oak barrels for one month. This creates a deep caramel color with hints of vanilla and oak finish.
This beer can be enjoyed with a mouth-watering pull-porked sandwich.
XS Imperial IPA
This brew is not for the faint at heart. This beer comes from the XS series of brews that carry a higher alcohol content.
Hearty cascade and northwest golden hops, along with barley, are used to make this big brew. It is intensely hopped and should be consumed responsibly.
For more info, check out: www.rogue.com
The Liquor Company is your one- stop shop for a good time and great drinks. They are located in the Patrick Street Plaza, in Charleston. If you have any question on the products, don't be afraid to call 304-346-6000. They are also on Facebook.
Remember: Drink Responsibly.
Sunday, May 2, 2010
Editing: Complete
OK boils and ghouls, I'm finished. I sent out edits to everyone via WebCT (except the articles I edited in class on Thursday).
If you have trouble opening the attached files, let me know.
Be sure to get your final drafts ready to turn in this week--it is the last week of classes after all.
If you have trouble opening the attached files, let me know.
Be sure to get your final drafts ready to turn in this week--it is the last week of classes after all.
Friday, April 30, 2010
Zine Update and Assignments from 4-29
Hello, everyone! Your friendly EIC here!
Yesterday the class got together and setup a layout for the zine. This PageMaker page is now posted in the Discussions on WebCT, so feel free to check it out if you haven't seen it already.
Also, Adam and Jonathan have been hard at work editing all of your articles. If you haven't received your article with notes from them yet, it will be forthcoming. Once you receive your edits, you'll need to make the changes and repost your article here on the blog.
Your photography editors are working on picking photos to accompany your article. If you have a preference in the pictures used, feel free to let them know (though they may veto your decision, it's nice for them to have your ideas in mind).
If you need anything else or have suggestions for the layout to make it better, please post those here on the blog or on WebCT in the discussion thread where the layout is posted.
Other than that - have a nice weekend and we'll see you ALL on Tuesday!
Esther
Yesterday the class got together and setup a layout for the zine. This PageMaker page is now posted in the Discussions on WebCT, so feel free to check it out if you haven't seen it already.
Also, Adam and Jonathan have been hard at work editing all of your articles. If you haven't received your article with notes from them yet, it will be forthcoming. Once you receive your edits, you'll need to make the changes and repost your article here on the blog.
Your photography editors are working on picking photos to accompany your article. If you have a preference in the pictures used, feel free to let them know (though they may veto your decision, it's nice for them to have your ideas in mind).
If you need anything else or have suggestions for the layout to make it better, please post those here on the blog or on WebCT in the discussion thread where the layout is posted.
Other than that - have a nice weekend and we'll see you ALL on Tuesday!
Esther
Thursday, April 29, 2010
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