Today the infamous ‘Drexel Shaft’ near 30th Street Station was imploded. The structure, located above the old Penn-Coach train station, was a steam power plant built back in the 1920’s. The structure was taken out of operation in 1964 and has remained empty ever since.
The structure was so-named by Drexel students upset over what they termed unresponsive treatment by Drexel administration.
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One of my favorite bands from ‘back in the day’, The Pixies, are celebrating the 20th anniversary release of their seminal album Doolittle.
“The Pixies were led by Black Francis (AKA Charles Thompson), this Boston band reveled in the raw, loud energy of punk, but harnessed it in service of catchy melodies laced with bizarre lyrics. Doolittle, is widely considered to be one of the best alternative-rock albums ever, and their influence extends to a legion of artists, including PJ Harvey and Nirvana. After five records in five years, they were gone, splintering into the Breeders (led by bassist Kim Deal) and Francis’s solo namesake, Frank Black. In 2004, however, the band reunited for some highly publicized performances.” (via Amazon.com)
Fans, get over to their site and download a FREE 4-song Live EP.
Songs included are:
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On October 5, Condé Nast publications pulled the plug on Gourmet Magazine. Gourmet has been published since 1941, and was one the first U.S. Magazines to cover food, wine and “good living” on a wide scale.
While dead-tree publications like newspapers and magazine are suffering on the whole due to silly factors like “the economy” and “those internets”, it’s a damned shame to see this grand old publication fold. Photographer Kevin DeMara, who worked at Gourmet for 8 years, captured the final moments as the sad and bewildered staff packed up their lives and said goodbye to jobs they all most likely loved (I guess anyone who has a “job” these days must like it, but working at a food magazine would be a dream job for many of us).
The Gourmet brand will continue to be used by Condé Nast for book and television programming and recipes appearing on Epicurious.com.
The Last Days of Goumet
Photos: Kevin DeMara
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This is the kind of straight-forward, sensible design that I love. Great copywriting, clean, minimal design, limited color palette, and ONE typeface. This is a client I’d love to have. Plus, there’s this kick-ass video that presents the entire corporate identity package. Brillaint work by Mucca Design. Well-played, lads.
Brooklyn Fare from Mr. Mucca on Vimeo.
(via Eat Me Daily. Photo from Mucca Design, New York.)
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Did you carve your Halloween pumpkin yet? Hope you didn’t throw away those seeds! Toasted Pumpkin Seeds are easy to make, taste great, packed with protein and fiber (and are highly addictive!). We always prepare these while we’re carving our pumpkins (that way you only have one mess to clean up).
How to prepare Toasted Pumpkin Seeds:
When carving your pumpkin, use a large metal spoon to scrape the inside ‘pumpkin guts’ out into a large bowl or strainer. I use a strainer and run the water to separate the ‘guts’ from the seeds. The ‘guts’ are very fiberous and the seeds usually stick together in clumps. Separate the seeds and place in a large bowl.
In a large bowl, pour in olive oil until seeds are coated (but not drenched). Mix the seeds until the oil coats the seeds. Add a few pinches of kosher salt (this works much better than table salt – the granules are much larger and stick better.) Grind fresh pepper (optional) onto the seeds and mix.
Pour the seed mixture onto an ungreased cookie sheet. Spread them out as much as possible so that they cook evenly.
Sprinkle the seeds with your favorite sweet or savory seasoning. At our house, we’re big barbeque and spice fans, so we add Smoked Paprika. This adds a nice spicy, smoky flavor to the salty, peppery seeds.
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