Volume III, Issue 39
March 20 - March 27, 2000
LETTER FROM THE EDITOR:
very day they are out there, saving people by the thousands. Without their quick diagnostic skills and specialized equipment, who knows how many thousands of us would have popped a blood vessel or crumpled to the ground with sharp, shooting pains.
After you've seen and tasted for yourself the products available from the nation's largest food distributor, there's no reason to try more than one chain restaurant.
Can you name the American artist who stuffed himself into his campus locker and remained there for seven days?
Also, getting the rice right and more.
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Making the World a Better Place [2]
Without appliance repairmen, the meat would go bad, the clothes wouldn't get washed and people would be knee-deep in filthy, grease-encrusted dishes.
— Carl Hunt, WEEKLY ALIBI
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Cooking in Vats [3]
Ever wonder why all chain-restaurant food tastes the same?
— Kay West, NASHVILLE SCENE
New Moves with Rice [4]
Making great rice can be a challenge for cooks at any level.
— David Jacobs, WEEKLY ALIBI
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Viva la Revolution! [5]
Installation art may be notoriously hard to define, but its role in art history isn't. It helped change the way we look at art.
— Ben Willcott, AUSTIN CHRONICLE
Now What? [6]
A gallery of captivating links to keep your imagination churning while the paint dries.
— WEEKLY WIRE
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