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ENTERTAINMENT
June 6, 2015 | By Sally McCabe, For The Inquirer
Water your trees. Trees do best with at least an inch of rain a week. Practically speaking, this means five gallons of water applied slowly to the roots, either with a dripping hose or a five-gallon bucket with small holes drilled around the bottom. Once a week is good for street trees, but double it for trees planted in the last year. And because water weighs about eight pounds per gallon, skip the gym that day. Plant sweet potatoes. Every year, my friend Victor trades me sweet potato slips for tomato plants.
FOOD
May 22, 2015
Craig LaBan: I've been doing some eating - some fantastic ( see my three-bell rave on the fine farm-to-table revamp of the Mainland Inn in Harleysville), and some not great at all ( see my Sunday take on Chinatown's new Bonchon , the Korean fried-chicken franchise that earned a rare "no bell" rating). In other news, we were all extremely concerned to learn that chef Eli Kulp of Fork, High Street on Market, and a.Kitchen was seriously injured in last week's horrific Amtrak accident.
NEWS
May 15, 2015 | BY BARBARA LAKER & STEPHANIE FARR, Daily News Staff Writers lakerb@phillynews.com, 215-854-5933
CAMOY HONEGAN was on the verge of nothingness a month ago. No home. No money. No way to finish college. "I would have had to quit," she told the Daily News yesterday. "I couldn't focus. I was at my breaking point. " Then Honegan's advisor at Medgar Evers College in Brooklyn told her she should talk to Derrick Griffith, dean of student affairs and enrollment management there. She did. And Griffith, or "Griff" as friends called him, picked up the phone and worked his magic.
NEWS
April 10, 2015
BU ZZ: Hey Marnie, what's the meaning behind all the different shapes of wine bottles? Marnie: Interesting question, Buzz. The vast majority of wines come in one of four classic bottle shapes. Each one traces its roots to one of the world's most famous wine regions. Buzz: OK, give me a lesson. Marnie: Bordeaux-style bottles, which are the most common, are narrow, cylindrical and high-shouldered. Burgundy-style bottles are wider with long, sloped shoulders, and most often used for chardonnay, pinot noir and Rhone blends.
NEWS
March 20, 2015 | BY MARNIE OLD & DON RUSSELL & GAR JOSEPH, For the Daily News Daily News Staff Writer
Editor's note: Beer or wine? We posed that question to Don Russell, whose "Joe Sixpack" beer column appears weekly here, and Marnie Old, a local sommelier and wine author who writes the "Cheap Buzz" column in the Daily News with Assistant Managing Editor Gar "Buzz" Joseph. With Buzz as referee, let the games begin. B UZZ: Hey, Marnie, I read that you're going to debate Pennsylvania beer vs. Pennsylvania wine on Tuesday at World Cafe Live. Marnie: Yes, it's a "people's choice" dinner during Philly Wine Week to determine which drink is the best food partner, loosely based on my first book, He Said Beer, She Said Wine . Buzz: How's it work?
NEWS
February 7, 2015 | By Rita Giordano, Inquirer Staff Writer
Back in September, dry Haddonfield became one of a growing number of New Jersey municipalities where local wineries can sell their wines at local businesses. Jersey Java & Teas was first to host one of the so-called wine outlets, which require state permission. The restaurants MiaMare and Little Tuna followed. Come Saturday, for one afternoon from 1 to 4, glasses will be tipped all around the downtown district. They're calling it "Haddonfield Uncorked," a first-of-its-kind event for the historic borough, which elected to go dry more than 140 years ago. In addition to the three businesses that are permanent outlets for three South Jersey winemakers, a dozen others via one-day festival permits will host local wineries, which on Saturday will offer tastings and sell bottles.
FOOD
December 26, 2014 | By Craig LaBan, Inquirer Restaurant Critic
For many, sparkling-wine season comes only in December and is divided into two worlds: a small group of old-reliable big names, and a vast world of unknowns that may intrigue, but are too unfamiliar to risk a once-a-year purchase that rarely comes cheap. This year, we asked five local wine experts for guidance to open your world of bubbles with picks for splurge and value bottles. Not surprisingly, many are not the usual famous labels - but "grower" Champagnes (produced by the same estate that grows the grapes)
FOOD
December 19, 2014 | By Joelle Farrell, For The Inquirer
The holiday season is a time when I want to impress friends and family with a special meal, but I don't want to miss all the fun and socializing and arrive at the table sweaty and exhausted. Since I want the meal to register a notch above a typical supper, I've learned it's best to plan a menu that can be prepared largely ahead of time, with a few quick trips to the kitchen during cocktail hour. Rich, indulgent ingredients like red meat, red wine, cream, and chocolate can make the simplest dishes taste extraordinary, and they're the perfect way to savor a celebratory meal during a cold, dark winter evening.
NEWS
December 5, 2014
B UZZ: Hey, Marnie, I'm in charge of beverages for our office Christmas party, but I'm not sure how much wine to get. Any advice? Marnie: Figuring out how much wine to buy for parties is always a challenge, since consumption can vary widely, but here are some rules of thumb I use: First, calculate the number of guests and the length of the event. I usually plan on one drink per person for the first half hour, then one more per hour thereafter. Buzz: Ha! My friend Howard will go through twice that.
NEWS
December 4, 2014
I REALLY HAD NO intention of writing about this ever again. I'd said most of what I needed to say in print, on Facebook, on the radio and on television, and was getting tired of going around in circles about the phrase "statute of limitations. " There were other things to think about during my birthday week, like how many Starbucks gift cards I was likely to get and whether actually asking for a bottle of Sambuca with a bow on it was declasse. But then, someone said something that, like a red flag in the face of a bespectacled 5-foot-1-inch bull, made the steam flow.
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