June 18, 2009 |
Movie star Kevin Bacon and his composer brother Michael were in a recording studio near Old City yesterday, rocking out to help save the Mummers Parade. The Philadelphia natives, who formed a rock band 15 years ago, were remixing "New Year's Day," the title track from their sixth album. And their backup band? Representatives from the Mummers Association's 16 string bands, who were adding their trademark saxophones, banjos, accordions, and glockenspiels to the mix. Proceeds from the new single will benefit the Mummers, who are struggling to maintain the city's 108-year-old tradition of strutting up Broad Street on New Year's Day. The chorus of "New Year's Day" goes: Here we stand at your door Like we did the year before Give us whiskey, give us gin Open up and let us in Last year, the city, strapped with a $1 billion deficit, suspended the prize money (more than $200,000)
May 23, 2009 |
Herb Bacon, Pennsville's softball coach for the last 28 years, will retire at the end of the season. Citing age and health issues as reasons for leaving the sports scene at Pennsville, where he began coaching football 32 years ago, Bacon, 60, said he had lots of fond memories. "It's always an honor to coach at your alma mater, and I've been blessed with great teams and athletes and assistant coaches," said Bacon, a former three-sport athlete. "I will miss it terribly. " As of Thursday, Bacon's career record was 557-124.
May 17, 2009 |
For Patrick Gibbons, whose job hours were recently cut, the items he stocked up on during a food auction at a Bucks County fire hall yesterday meant the difference between surviving another month and not making it. That's how much the margin has narrowed, he said, for folks like him who are watching every dollar while in the grip of economic uncertainty. "It's been rough," said Gibbons, 37, a fabricator for the cryogenic industry in Plumsteadville, who is losing two days' work every other week as his employer trims costs.
February 26, 2009
SOUP OFTEN qualifies as health food, but sometimes greasy or creamy ingredients can ladle plenty of extra calories and fat grams into your bowl. Take Subway's cream of potato soup with bacon, for example. A cup of that soup contains 210 calories and 12 fat grams. You could have a small order of McDonald's french fries instead for just 40 more calories and one more fat gram. So when Rachel Reynolds of Wichita, Kan., asked me to slim down a recipe for bacon-jalapeno corn chowder that had 235 calories and 9.1 fat grams per cup, I aimed to show that you don't need cream or even half-and-half to create a thick and creamy soup.
February 21, 2009 |
Kevin Bacon doesn't play a lot of goofballs. His characters tend toward the intense and unstable, their eerie focus sometimes shading into outright creepiness. But in the Bacon Brothers, his musical duo with his older brother, Michael, he plays a different role. At Camden County College's Dennis Flyer Theatre on Thursday night, he shook his hips and banged on bongos, his lanky frame swaying to the easygoing grooves oozing from the four non-Bacons behind him. Bacon, 50, may be weary of the comparison, but his swinging knees and jutting heels inevitably conjured up Ren McCormack of Footloose, although on stage he burned more cool than hot. With a career spanning 14 years and six albums, the most recent of which is New Year's Day, the Bacon Brothers are well past the vanity-project stage.
February 13, 2009 |
The way Kevin Bacon sees it, being in a rock band pretty much fits into the same category as, say, playing a gay hustler, or a playboy astronaut, or - in the case of best-picture-nominated Frost/Nixon - a very loyal and uptight aide to a disgraced ex-president. "It's all about taking risks as an artist," the 51-year old actor and Philly native said recently by phone. "I find that whole process challenging, but also energizing. " In the more than 14 years since the Bacon Brothers were officially launched at what was supposed to be a one-time gig at the TLA, these two siblings have toured extensively and have put out six albums together (their latest, New Year's Day, features a family photo of preteen Kevin hanging out with his mandolin-strumming big brother, Michael, on the cover)
September 21, 2008
I know you guys are brilliant, because you read me, and this time, I need your brainpower. I have a problem to solve, and I'm talking about something really hard, like programming a VCR, or marriage. I'm talking about what to eat. Here's what happened. I used to eat everything, including red meat. Hamburgers, steaks, the whole thing. I loved rare roast beef with extra Russian dressing, which I used to order at a place called the Corned Beef Academy. That's how much of a meat eater I was. Even my restaurants were carnivorous.
August 2, 2008 |
Olga's Diner, the landmark at Routes 70 and 73 in Marlton, reopened for business yesterday morning, with owner John Stavros vowing to keep serving the fare that customers have come to expect over the last 62 years. Last week, state revenue agents seized the property after the diner's owners failed to pay $37,000 in back taxes, but on Tuesday Stavros struck an agreement with the Division of Taxation to repay the debt. Olga's morning manager, Libby Karaiskou, and the 25 people she said were employed there were eager to get back to work after an unscheduled seven-day vacation.
July 20, 2008 |
Given the counterintuitive, '70s-style "renewal" of the Ionic-columned rotunda in the Ritz-Carlton south of City Hall, it shouldn't be surprising that the BLT offered on the lunch menu is restyled as well - sleekly tailored, a sliver of seven-hour-braised pork belly undergirding it, and justifying, one could argue, a portion at least of its rather dear $15 price. But it is a little startling: The classic BLT is a homeboy, and when it travels, it is most often found at the Formica lunch counter, or local diner, its bacon, ideally still sizzling, sticking out like a happy cowlick.
May 22, 2008 |
There are always eggs in my fridge. If you have bacon left over from the weekend, and some nice greens, you can throw together this light, elegant dinner in no time. "As with many classic French salads, there are a few hotly disputed versions in circulation," writes cookbook author Trish Deseine, describing her recipe for Frisee au Lardons (Bacon and Poached Egg Salad). But in her mind, "eggs and croutons don't seem to cohabit well, and I always prefer mopping up the egg yolk with a fluffy baguette to chasing it around with fried cubes.