PicoBlog

One of the most delightful quirks of the Buffalo eating landscape is that you can trudge down a drifted moonscape of sideways snow, head bent against Mother Nature’s latest assassination attempt, quite used to not feeling your face.  Then on the next corner, you can step inside a door and find yourself on a tropical island.  The music, the aromas of Caribbean cooking, the posters and television stations, everything combines for lowkey transport to Puerto Rico or Jamaica or Colombia or the Dominican Republic.

The French Open is underway, and I must admit: I do find there to be something romantic about the clay courts of Roland Garros. Maybe it’s just the Paris of it all. But there is something else as well, a deeper metaphor for the sport of tennis—as if clay reveals something pure about the game. Each match starts with a court that is spotless, and then, shot by shot, the movements of each game reveal itself.

Last week some purveyors for atta girl! restaurant reported not getting their usual weekly orders from the restaurant kitchen. It turns out that’s because one of the partners Bunny had reportedly parted ways with the restaurant last week. I reached out to atta girl! partner Matt Sussman and asked him what the succession plan was in Bunny’s absence. He said that the kitchen team includes various Cafe Marie Jeanne alums (Bunny’s former restaurant) and that menu development plans will essentially be the same as before.

One of the best route concepts in football is the post-wheel. It can be run against a multitude of coverages (man and zone), and there are so many different ways to dress it up, keeping the defense off the scent. Below, I’m going to take you through some of the best ways NFL offenses have done so in recent years. First, the purpose of the concept is to hit the wheel route.

Attorney Bobbie Anne CoxNew York attorney, practicing for 25 years. Best known for recent victory striking down NYS "quarantine camp" regulation issued by Governor Hochul and her DOH. Motto: "Knowledge is power!" See Legal Disclaimer on About page. ncG1vNJzZmirpZfAta3CpGWcp51kjaLA06ipp52pmLy5

I received cultural theorist ’s excellent new zine on audience capture the other day... Audience capture is the proposed phenomenon where an online creator gets shaped by chasing their audience's approval, and their personality contorts in ways that pull them out of their integrity. The canonical example of audience capture comes from , discussing how internet celebrity Nicholas Perry went from skinny vegan to obese "mukbang" eater because he chased approval from his audience, who cruelly encouraged him to keep eating.

With due respect to David Byrne: You may find yourself living in a shotgun shack. You may find yourself in another part of the world. (Common for immigrants!) You may find yourself waiting eagerly for the monthly Visa Bulletin. And you may ask yourself, “Well, how did I get here?” This post will provide some analysis/commentary on the August 2023 Visa Bulletin and is meant for people who already have a general familiarity of how the Visa Bulletin works.

My passion is for delving back into history and uncovering the origins of the classic French dishes and desserts, discovering the authentic versions and how these iconic foods evolved over time. French onion soup, a dish traditionally eaten after a night of revelry as a nourishing restorative, is the perfect recipe to share with you for New Year’s Eve. Have a safe, happy, and healthy new year! Onion soup might very well be the single most emblematic dish of the French culinary repertoire.

From the time I was 10, I’ve been obsessed with what it means to grow older. I’m curious about what it means to others, of all ages, and so I invite them to take “The Oldster Magazine Questionnaire.”Here, author and climate writer responds. -Sari BottonP.S. A reminder that in my book, everyone who is alive and aging is considered an Oldster, and that every contributor to this magazine is the oldest they have ever been, which is interesting new territory for them—and interesting to me, the 58-year-old who publishes this.