The most recent and rather important discovery is the white marble flight of steps found during excavations undertaken in the course of archaeological surveys for Line C of the underground railroad in Piazza Venezia.

After the discovery of the building that perhaps supported Nero’s rotating dining room on the Palatine, excavations for Line C of Rome’s subway brought to light a building that, according to the first hypotheses made by archaeologists, is thought to be Hadrian’s Academy, built in 133 A.D. to host poets, rectors, philosophers, men of letters, scientists and magistrates.

Hadrian, or Publius Aelius Hadrianus, ruled from 117-138 AD. He was an avid philosopher who was commonly referred to as one of the “five good emperors.” Hadrian’s Wall, in Northern England was built after a great war in what was then called Britannia.

It was an unexpected find as there is no trace of this building even in the Forma Urbis Romae, the map of ancient Rome engraved on marble slabs in the days of Septimius Severus (2nd Century A.D.). One of the sources used by archaeologists is the archaeological map created in the early 20th Century by the scholar Guglielmo Gatti. On this map Gatti in fact rediscovered a late-ancient domus and a little further south a number of monumental structures, which were really therefore the beginnings of the now hypothesised Athenaeum.

At the center, where the emperor and the poets wrote verses, is a granite floor with ochre coloured listels. These are the same kinds of floors used for the libraries Hadrian had built to the sides of Trajan’s Column fifty meters further along.

Now, the hypothesis that the Athenaeum may be in that never previously excavated corner of Piazza Venezia is extremely fascinating for history, archeology and architecture buffs.

“No,” says Williams, they are not impossible — in fact you already know the rules. Williams’ book takes the tried-and-true laws, rules and truths of the dating world and applies them your career. Why? Because you should go after your dream job the way you went after that yoga instructor who moved in next store. She explains, for example, how the old “don’t give away the milk for free” mantra your mom used to whisper in your ear while you slept pertains to landing your dream job. Miller says that it’s just as important not to make yourself so available when hunting for a job as it is when hunting for a mate.

“Just like our tendency is to throw out the rule book and call, and call, and call, and call the super hot dude you can’t help but imagine is ‘the one,’ you’re going to come across the job, the boss, the client you can’t imagine yourself living without, and it’s exactly here where you need play the game,” Williams says on her website.

Williams was at the Limited store at the Natick Collection last night. Over 100 women attended to network, sip free wine (yeah, they gave out red wine in a clothing store. Stupid, or genius?) and enter a raffle for a $250 shopping spree to the store. Early arrivers also left with a gift bag that included Tarte eyeliner and a super cute makeup bag. But the highlight of the evening was Williams’ motivational speech and a killer fashion show. Williams was witty and frank — just like her book. If you’re looking for a new outlook on the old job hunt, Girl on Top may just be what you need. Either way, you’ll totally be brushing up on those dating tips.

So does her advice work? That’s up to you find out. We’re ready to give it a shot.

According to The Associated Press, Kellogg Co. reports a nationwide shortage of Eggo frozen waffles until at least next summer after interruptions at two of the four plants that produce them.

The report says that Kellogg’s Atlanta plant was temporarily shuttered after a September rainstorm. Also, its bakery in Rossville, Tenn., has had portions shut down for repairs.

Kellogg will distribute available Eggos to stores based on their past history of sales.

Food! Eating is one of the original social conventions. Here’s a list of fun food events going on around Boston.

Tandoor cooking classes at Mantra

Hit The Naan Bar on Tuesdays from 5:30-6:30 and just $20 will get you a hands-on cooking class, one cocktail and a sampling of naans and kebabs. Learn from Chef Brar as he describes the fascinating history of hot clay cooking and go home with recipes for yogurt-based meat marinades. Who says the holidays have to be all about turkeys?

Chef-led tours of Shalimar Indian Foods & Spices

$20 goes a long way again. Head to Central Square on the first Saturday of every month for a one hour tour explaining various exotic ingredients used in Indian foods. You’ll get tips on how to use Indian spices holistically, plus a lunch at The Dosa Factory, a little month-old spot in the back of the shop.

Four great Monday Night Wine Clubs at Ashmont Grill next month

December 7 Holiday Punch Bowls, December 14 Super Tuscans, Dec. 21 Cabernet Four Ways, Dec. 28 Sparklers. $30 buys several generous pours of wine, an on site expert to introduce patrons to new tastes, plus three small plates of matching seasonal food from chef Sam Putnam.

Tailgate Menu at Tavolo every time the Patriots play

$20 again! Try special like White Bean Chile, Max’s Meatballs and Pork Belly Sliders. Each comes with two free draft beers! Tavolo opens at noon on Sundays for football fans. Free parking across the street.

Truro Vineyards Wine Club

An excellent holiday gift that keeps on giving all year; three annual shipments of four wines each (Truro makes about ten of them) plus chef-developed recipes for dishes that pair well with them. This Cape Cod winery is now the largest in Massachusetts, and can ship to 26 states ! Full club details on the web.

Sunday Suppers at CLIO

Just a few weeks old, but gaining momentum. Chef Ken Oringer gets chick-y with a different fried chicken recipe (from southern to Korean) every Sunday from 5:30 PM. Prix fixe $35 comes with accompaniments. Regular ala carte menu also served.

It’s a final fling for Chef Chris Chung of UNI

Chung exits in a few short weeks to open his own spot in Lincoln, but meanwhile, he’s pulling out all the stops at this intimate sashimi salon in the Eliot Hotel. Yes, sashimi is seasonal, so fall flavors and vegetables are likely to appear in tandem with cold water fish, and the results are spectacular. This place also has one of the most creative cocktail lists in town.

Troquet has Boston’s Best Wine List; but the food is also divine.

It’s suckling pig season again, and Chef Scott Hebert makes it succulent with chipotle, asiago grits and honey-glazed carrots. For dessert, try Sugared Pumpkin Souffle or Milk Chocolate-Hazelnut Millefeuille. Pastry Chef Sarah Woodfine loves to make ice cream, and it shows in her fresh nutmeg, mascarpone, roasted banana and cinnamon versions. A sampler platter is $9.75

French fare for Thanksgiving or Christmas Day? Why Not?

Petit Robert Bistro’s three locations will be open from 11-9 on both holidays serving their regular menu, plus celebratory blackboard specials created by Chef Jacky Robert. A pocketbook-friendly wine list makes PRB an informed choice.

So, get out this month and enjoy all the foodie fun Boston has to offer!

With all things familiar several hundred miles south, it was hard to ignore the absence of a go-to friend, someone to talk to about nothing and everything. Attempting to look on the bright side, I set a few goals for the months ahead. In order of importance: be more open-minded, do not hesitate if something intrigues me, and get more sleep.

In a matter of days, I arrived to class well-rested with an open mind, and voila, something intrigued me. Now for the detailed and non-sugar-coated version, I was actually lingering in the hallway outside of my first graduate-level business class. Well beyond five minutes late, I stood in the doorway, peering into a room full of men who were wearing suits and unamused expressions. Just before I took my seat, out of the corner of my eye, I was sure I had spotted a smile on the face of a stranger who was a dead-ringer for James Marsden. In a matter of seconds I politely acknowledged the return of my sixteen year-old self and waved goodbye to the shred of focus I hoped I could muster up for the remainder of this three-hour business class.

Not surprisingly, I have absolutely no idea what was covered in class that night, since I instead occupied my time conjuring up a socially acceptable opening line, given the fact that I had absolutely nothing to ask or tell. Inquiring about class was out, primarily because it is so uninteresting that I myself would stay clear of anyone who did. Besides, I was not paying attention. The three seconds of eye contact were not a justifiable basis either, since a late arrival to this class is analogous to a bomb detonating in any other place. Lastly, asking anything remotely personal would deem me a desperate stalker.

I had read “The Secret” on a flight to Colorado, momentarily enchanted at the ability to will things into your life through thought. About 20 pages in, I tucked that book into the seat-back pocket in front of me, for good. I was uninterested and harshly critical of anyone who fell for it, but I must admit that I did secretly and strongly hope that I would be assigned to the same semester project group as this person. Based on my amusing-to-others but horrible luck with scratch-off lottery tickets and fortune cookies, this was probably unlikely. So, either I have a new-found supernatural ability, or fate knew that I could have really used a friend. Our names were called and with a few minutes left in class, we were instructed to cover introductions and a very brief brainstorming session.

I do not remember the exact words we exchanged that night, but I know his were sharp and captivating. I also know that I probably overlooked some clever pun or enlightened retort, but I would soon hear my fair share. Over the next couple of weeks, I began to look forward to our conversations, entertained and at ease regardless of length or topic. Rather than your usual inattentive “checking in” repartee, we dove into sincere and purposeful thoughts, genuinely interested in what the other was saying, and able to pick up where we had left off.

Still, there was no rush to divulge every detail just yet, but rather we were revealing and discovering the little things at a slow, refreshing pace. Yes, I am still talking about a friendship, and one in which I was learning a lot about myself.

For example, I had made a comment about a friend in my past—quite cavalier in her regard for me—who had recently resurfaced and attempted to fortify the remains of our friendship.

My new friend urged me to tread carefully around anyone who questioned my passions or my choices. He said there was nothing wrong with cutting my losses. I hadn’t quite realized how great of an impact my new friend had made in such a short amount of time. That is likely because most of our conversations take place over drinks, each time at yet another bar he recommended, citing each as ‘perfect’. It turns out, he has a knack for discovering places that are everything you want and nothing you don’t, as far as bars go. Lively crowds, but pleasantly absent of annoyingly loud, over-dressed girls. Great music—as in a song you love, followed by a song you forgot you loved, without a hint of Britney Spears or Kanye West. In these places, it never takes more than a minute or two to get a drink, poured by a bartender in a wish-I-saw-it-first t-shirt. Just as promised: perfection.

I also treasure the always adventurous commute to our post-class drinks, which have become an excellent pre-established Thursday night tradition and the highlight of my week. As a side note, I am thoroughly impressed by my friend’s ability to dispense such thoughtful advice while holding on for dear life, contemplating whether to speak up to a female New Jersey driver who blatantly lies about having a good sense of direction.

Grateful for the rather frightening realization that I needed to make friends quickly in my new life, I took a chance, let my guard down, and discovered that it is possible to find a genuine friendship at this stage in life. What’s more, the rules of being friends with the opposite sex have, as far as I’m concerned, gone out the window.

Certainly I thought it naive to be unable to find fault in someone, but I knew this was nothing like the fast friendships I had made in the past. Those were usually with girls, and were based on some trivial set of values, masquerading as common interests. It was nothing like a high school boyfriend where passing notes and going to the movies on Fridays constituted a relationship. Instead of bonding over some shared activity, we became friends with each other because of who we are.

I have no problem admitting that I have outgrown many friendships from my past, but only recently did it occur to me that most of those friends were girls. At the risk of oversimplifying my logic, it is nothing more than the fact that guys do not “do” drama, are straightforward when I ask for advice, and they can “cut to the chase” so to speak. rather than exhausting the details of every single minute of the day. Also, a love of whiskey probably factors in here.

For now, at a time when life is and should be somewhat ‘up in the air’ I find no comfort in the adage that things will get better with time. Rather, life throws you into times when each day is just as harrowing as the one before it, and you have to actively pursue people and passions that make the day worthwhile. What works for me is the reminder that after a long week of work, where papers replace parties and reading replaces sleeping; something as routine as a Thursday night business class is actually all I really need. The truth is, regardless of what is splashed across yet another PowerPoint presentation, I get to see my new friend and for a couple of hours, everything else sort of fades.

Black Ink (Beacon Hill: 101 Charles St. and Harvard Square: 5 Brattle St, Cambridge)

If you’re looking for something truly unique for that impossible-to-buy-for person, Black Ink should be your first stop. Hawking everything from a koi chopstick rest set to a space-agey magazine rack to a charcoal essence infused body towel, you can pick up cool kitchen utensils and old-school toys in the same fun to wander through store.

J. Press (Harvard Square: 82 Mt. Auburn St, Cambridge)

For the boyfriend, brother or even dad who is always dressed to the nines, J. Press in Harvard Square will outfit him perfectly (and, P.S., we’re jealous). They carry a wide range of ties for under $60, as well as classy cufflinks, sweaters, belts and other accessories. Consider it the new J. Crew for guys only.

Looney Tunes Records (1106 Boylston St.)

Those uber-hip Berklee kids duck into Looney Tunes for old LPs and every CD you could wish for. A little bit chaotic, but a music junkie’s dream, Looney Tunes is perfect for that friend who never takes off his headphones. Bonus: a lot of cheap finds are to be had.

Poor Little Rich Girl (Davis Square: 255 Elm St, Somerville and 166 Newbury St.)

This vintage and consignment store is where to go for your best girl friend, your girlfriend, or your eternally cool grandmother. Stocking designer dresses, vintage clothes and accessories from the 1940s-80s, classic apartment furnishings, contemporary stores’ clothing and more, there is no girl who won’t find a treasure here.

Oak (245 Newbury St.)

Consider this your one-stop shop for pretty much everyone on your list. Oak is an eclectic store with goods ranging from classy to crazy. We love the sterling silver scrabble letter necklace and the gin and tonic soap as well as the mix tape pillow and the Apple command key ring. Shop here for your techie boyfriend, glamorous girlfriend, parents, siblings, you name it. You can also find one-of-a-kind gifts for the kiddos in your life, like crocheted hand puppets and make-your-own plush monster kits. Plus, if you somehow don’t find what you need at Oak, you’ve still got the rest of Newbury at your disposal.

Formaggio Kitchen (244 Huron Ave, Cambridge)

If you haven’t been to Formaggio Kitchen yet, you’re so not our friend. Nationally known as a distinctive and delicious gourmet cheese shop, Formaggio is the perfect place to spend afternoon hours or to pick up the perfect gift for your favorite foodie or holiday party hostess. Here you’ll find hundreds of imported cheeses from around the world, as well as local favorites. They sell freshly made (and astoundingly delicious) baked goods as well as crackers, wine, jams, chocolate, produce and more. The shop is small, so try to duck in on a weekday afternoon to avoid the shoulder to shoulder crowds.

Blue Cloud Gallery (Ball Square: 713 Broadway, Somerville)

Looking for something artsy and unique? Blue Cloud has it. Carrying works by over 90 artisans, many local, this shop is perfect for someone like mom, who really deserves something special (especially if you still do your laundry at home). They stock beautiful pieces of pottery and glass blown decorations. Pick up some stunning photo tiles to give as coasters or a piece of handmade jewelry. Either way, pick something up here.

Know of any other great places to find holiday gifts? Comment below with your favorites and help other Blasties navigate the holiday minefield!

Eaton has found an artist’s office job — a management position that calls for raw creativity and that satisfies both her idealism and her longing for community. She is Project Manager of Outside the Lines, an art-based day program for adults with developmental disabilities run out of a giant warehouse on the Tufts University campus. The people served by O.T.L. are not simply given art projects to do, they are managed as artists — it is both a workshop and a gallery space in which participants’ artwork graces the walls and gets sold at shows.

“We’re different from other programs,” Eaton explains, “because a lot of them are work-related programs where people mostly just do piece work.”

O.T.L. is an experimental offshoot of the nonprofit organization, Resources for Human Development (R.H.D.). “We call ourselves an ‘alternative day program.’ We give them work that’s more meaningful, I would say.”

Eaton and the staff she oversees are different from most social workers. They are themselves, artists, and they know how to treat their clients as such. Everyone in the building shares the same talents and obsessions, and they enjoy learning from one another.

“Hiring artists works, because we’re all sensitive, we’re intuitive. We’re free with them, and we can treat them like human beings, rather than, like, ‘You’re a patient and we’re going to analyze you,’ we can just be like ‘We are who we are and you are who you are,’ and we appreciate them for that.”

Eaton is 30 years old. She is tall, and although she is soft-spoken, her stature and her constant state of calm make her a convincing figure of authority. She could not, however, be easily mistaken for corporate. While her office is the only closed room with a desk in the scattered warehouse, her speech and dress are informal. Today, she wears a short skirt over a pair of jeans, a dark blouse and a colorful silk scarf.

Eaton was not always specifically drawn to working with the disabled. She has, however, always been an artist. Before O.T.L., she struggled to find an artistic community that felt like home. At Mount Holyoke College, she majored in art and anthropology, and while these disciplines excited her, the “art crowd” she discovered, did not.

A painting by Jose DeJesus, who was awarded “Best in Show” in a recent statewide exhibition at the capitol building for his piece Man from Burma

“I actually got really fed up with the whole ‘Art World.’ It can be really inclusive, if you’re in it. People are making pieces that are speaking to other artists—meaning that those other artists have prior knowledge of art history, or contemporary artists — rather than having an original vision of how to express themselves, with the idea that they can reach people through what they’re creating.

“But art for me is really just doing a thing that I like. Something that I feel like I always have to do — is part of my life in some way. I have to manipulate materials and make pretty things — well not necessarily pretty, but visually interesting. When I was at school though, I got involved with that whole scene.”

Eaton spent her junior year studying photography in Florence, Italy. Her exploration of this new medium combined with her experience abroad and her studies in anthropology led to a new inspiration.

“I wanted to travel, I wanted to tell people about what’s going on in the world through art. I was idealistic, and I did do that for a while. I did travel the world and take pictures. I went to Southeast Asia. I went to Thailand, Cambodia, Vietnam, Laos. That was pretty awesome. It was really amazing.”

Before long, however, she ran into a barrier. Just as she hadn’t been able to connect with what she perceived as the art world, she came to feel that photojournalism prevented her from connecting with the people she found on her travels.

“I took pictures. I mean, I had my camera with me. I was a person with a camera. People would ask me for money for taking their pictures. That’s when I realized that it wasn’t what I really wanted to do.”

Back from the States and out of college, Eaton continued to pursue her skills where she could, but there was a lot missing. “I was working for a jewelry designer and working as a house painter,” she recalls with a laugh, “so the stuff I was doing was kind of isolating and I really felt like working on my own artwork was self-indulgent. I really wanted to be able to reach out to people and be creative.”

Eaton heard about O.T.L. from a friend who worked there before it had a management structure. She began on the floor, as a “Direct Support Professional,” and was prompted once R.H.D. decided a manager was necessary. Her first breakthrough with an artist did not come while working on an art project, but it did call for an important kind of creativity. She was working with a woman known for acting out.

“If she’s not getting what she wants she’ll do temper tantrum kinds of things like, screaming and whining. So she started to do that one day, and I started whining back, and I made it into like, oh, you sound like a seagull,’ Eaton remembers, laughing. “And it totally just threw her off. She thought it was hilarious. So she started doing it in a way where she was calling like a seagull, and then I was calling back like a seagull, and it was just really funny.”

Eaton calls this “redirecting,” and it is central to the work of O.T.L. where one of the defining practices in working with the developmentally disabled is never to punish, never to provide negative attention. As much as in designing art projects, this is where the creativity and sensitivity of the artist are called upon. It’s about finding ways to make abnormal behavior OK, to laugh together and direct focus back to the shared value of art-making. This seems to be exactly the atmosphere Eaton has been searching for, and she is not alone.

“There is a strong feeling of community here,” says Allison Stroh, an Art Therapist, recently hired for the ‘Direct Support’ role. “Everyone here feels part of it. When Else walks in, all of the artists smile. She has a million tricks up her sleeve to make them feel at ease. Meanwhile, she’s got me singing, dancing, working on giant monsters– stuff I never thought I’d get to do at work.”

“We really try to make it so that everyone here just feels comfortable being who they are. No matter who they are,” says Eaton. You know we’re all awkward and weird in some ways and we just let that be. Both the staff and the clients, their personalities really come out here.”

Outside of Eaton’s office, a heavyset man wearing an unattached pair of earphones is showing off his brand new cowboy boots — from L.L. Bean, he boasts — to a bespectacled twenty-something in skinny jeans. The subject exhausted, he shows off his latest glowing cityscape. The kid looks impressed. So does The Hulk.

We in Generation Y had it good. We saw the emergence of the sourest candies ever made, while the good old candies you could choke on were still there.

From our sugary amazingnesses to favorite fast food, here’s a list of 10 things that taste like our childhood.

1. Airheads

The originals are still available. (Media credit/Travis Hornung/Flickr)

After taffy, there were Airheads. These babies are flattened sugar with artificial flavoring. Mmmm.

Manufactured by Perfetti Van Melle of Erlanger, Kentucky for the past two decades, the mini ones are a tease, but the big, full size, foil-packaged Airheads really do bring back memories. You could get more than one for a dollar at the concession stand at the little league field. Watermelon is particularly good, but we also remember the sour varieties and the odd “white” Airhead.

Kids today know of Airheads because they’ve done a Spongebob variety and in 2007 and 2008, a new “BerryHot” flavor gets warm in your mouth, and “Chillin” flavors are supposed to have a “cold” feeling. They aren’t the same. The originals are still available, and that’s all that matters.

2. Play-Doh

You know you went for it at least once. (Media credit/WikiMedia)

You don’t have to admit that you might have nibbled on the product of your Fun Factory. It’s OK. You ate the Doh. We know it.

We didn’t have clay growing up. We had Play-Doh. Originally created in the 1940s as a wallpaper cleaner, the makers soon realized kids were playing with it. Play-Doh was born. The product may have had its golden age slightly before our generation, but you’ll be hard-pressed to find a single kid our age (and by kid, we mean mid 20s) that didn’t play with Play-Doh growing up.

And don’t worry; it’s non-toxic.

3. Atomic Fireballs

15 million Fireballs are consumed weekly (Media credit/pgh_shutter/Flickr)

Round, red, hot. Nello Ferrara’s 1954 contribution to the candy world was extremely popular in the 80s and 90s when we were sucking them down, and we might still be found trying to talk to our boss with an Atomic Fireball that leaves our mouth red.

The company claims that 15 million atomic fireballs are consumed by Americans every week.

This is one of those things that, when we’re 50, we can tell our kids that “back in our day, Atomic Fireballs were a nickel. A NICKEL!”

Atomic Fireballs are part of the Jawbreaker family. There are also four flavors of Atomic Sourball.

4. Plastic

Everything we touched was made of plastic. (Media credit/Kat Gloor/Flickr)

Sippy cups. Action figures. Furniture. Buttons. Pens. Soda bottles. Baby dolls.

Almost every freakin thing we touched — and subsequently put in our months — as kids was made of plastic.

We were born in the plastic revolution. Do you know what they used to use before plastic? GLASS!

We didn’t use glass. The only things made of glass back in our day were Gatorade bottles.

One Blast editor said she can’t smell plastic without thinking of her Glo Worm, which she’d always have in her mouth as a child.

Plastic has since been vilified. You don’t even see plastic bags at the supermarket anymore.

5. Fundip and Pixy Stix

Pure, tooth-rotting sugar (Media credit/WikiMedia)

This is candy. Pure, tooth-rotting sugar that will make you bounce off the walls 20 minutes before you pass out from the crash.

Fun Dip has been on the market since 1942, when it was called Lik-M-Aid. We remember the stick is called Lik-A-Stix. It was white and flavorless, and that’s how we liked it. Willy Wonka Candy Company ruined Fun Dip by making the stick flavored in the modern era.

Fun Dip is the same sugar as Pixy Stix. Three flavors come in a package, separated, of course. The stick becomes a yucky mess.

Good times.

6. Candy Cigarettes

I never got the urge to smoke. (Media credit/WikiMedia)

In 1991 the government tried to ban candy cigarettes.

They failed, but the fun chalky pretend cigarettes with a red tip are all but gone now. The bubblegum ones were not very good because the paper tasted, well, like paper. The chalky candy ones were fun to suck on and pretend we were having a good ol’ smoke.

I never had the urge to actually smoke because of candy cigarettes.

According to Wikipedia, candy cigarettes are banned Finland, Norway, Ireland, Turkey and Saudi Arabia .

Still, it was fun to buy a pack whenever the ice cream truck came up the hill when I was a kid.

7. McDonald’s French Fries

Hey Jimmy, what did you win in the Monopoly game? OBESITY! (Media credit/Scorpions and Centaurs/Flickr)

McDonald’s used to cook with trans fats. I think it even used animal fat before our time.

French fries are God-awful for you. Dietitians will tell you that they’re one of the worst things you could possibly consume.

Fuck that.

OK, so I have gone a whole year without eating a single French fry, but McDonald’s French fries are the best French fries in the world, perhaps second only to the Glenwood Drive-In in Hamden, Connecticut.

They’ve tasted the same since we were kids. They’re delicious, and we’re all fat today because of them.

But…memories…

8. Big League Chew

It comes in a pouch! Cool! You mean they make tobacco in a pouch too? Gross! (Media credit/thinkjose/Flickr)

Here’s another attempt by big tobacco to get kids hooked, right?

Horseshit.

The only bad thing about Big League Chew was that the taste didn’t last very long, and you always had to go “dipping” for more.

The original was good, but I always bit down on a big wad of watermelon when I was on the pitcher’s mound in my little league glory days. My teeth ache at the memory of chewing down on a golf ball-sized wad of gum.

9. Sunny Delight

I don’t know what’s in Sunny D. I don’t wanna know what’s in Sunny D. All I know is that it was better than soda, OJ and that purple stuff, and it’s got healthy junk in it.

10. Old-School Doritos

75 cents! Back in my day!

Jesus Christ, is it any wonder we’re all out of shape?

But do you remember old-school Doritos? Before “Nacho Cheesier” and “Collisions” came to be? Back when it was just a cheesy corn chip?

Really, all you needed were Doritos, Fritos, some pretzels and maybe some Smartfood Popcorn, and you’ve got yourself a party!

There were some failed experiments. Remember Doritos 3D?

Plus, Doritos always has great Superbowl commercials.

What did I miss? Share your favorite reminiscent tastes in the comments section!

Blast columnist Lindsay Milgroom and writers Sam Peters and Brooklynne Peters contributed to this report

Whatever the reasons, there are plenty of fine alternatives to the old brandy-in-egg-nog mixture that I can never seem to think about without throwing up a little in my mouth.

I found some cocktails that not only whet the whistle, but they just give you that warm, fuzzy, holiday feeling. You know, the kind that makes you forget you troubles like that speeding ticket from the Statey who didn’t want to hear your lame ass excuses on the Pike, or the hot blonde with the rack that never called you back last week, even though she seemed totally excited when you bought her a drink down at one of the Faneuil Hall bars and gave you her number before her giggling gaggle of girlfriends dragged her to the next bar.

Drink up, my friends.

If you happen to find yourself down in Dot, don’t miss the Ashmont Grill. Not only is the food great and the service fantastic, but the drinks shouldn’t be missed. The Berkshires Manhattan is a vanilla-infused bourbon mixed with apple cider reduction, Markers Mark, and orange bitters. This one is really different because is mixes the flavors and really hits the pallet. And one for you rummies: The Ashmont Apple Toddy is steamed apple cider, brown sugar, and Captain Morgan.

If you really want to try something wacky, and a little scary at first glance, UNI Sashimi Bar in The Eliot Hotel on Comm. Ave. has a $17 346 Below. Its Hammer & Sickle Vodka straight up with liquid nitrogen. By the way, if you drank liquid nitrogen straight, youd die, so dont try to copy this one at your next party.

For a hint of high class, UNI also has the Monarda: St. Remy Cognac, bergamot syrup, whiskey bitters and a splash of Louis Bouillot Cremant be Bourgogne (a pink sparkler).

If you’re a fan of pumpkin pies and all those great holiday desserts and need a cocktail to pair with them, head north to Za Za in Saugus. The Pumpkin Patch Martini combines vanilla vodka, pumpkin spice liquor, cream de cacao, and pumpkin pie filling and finishes it with a dollop of whipped cream and a candy corn to create a great spiced after dinner drink that’s good with dessert. But lets be real, youre really going to Saugus to scoff down some Sonic burgers. If you class it up at Za Za afterward, we wont tell anyone.

Back on the subject of rum for a minute, I always lumped rum in with tequila as a summer booze. Its in those hilarious buckets of booze you can buy at the supermarket, and you put it in daiquiris. And I do enjoy the occasional Captain and Diet. But I never really thought of rum as something to reach for during the cold weather months. Burtons Grill in Fenway found a way to change my mind. The Burtons Hot Buttered Cider combines Captain Morgan, Stoli Gala Apple, Navan Cognac, apple cider, cinnamon, sugar, and butter and makes something that will warm your stomach. Its $9 and available through December 31. Heres how you can make it yourself:

For one drink, you need:

75 oz Captain Morgan
.25 oz Navan Cognac
.5 oz Stoli Gala Apple
1 oz Monin Cinnamon Simple Syrup
6 oz Hot Apple cider
1 100 scoop of whipped butter (yes, actual butter)
Cinnamon sugar rimmer

In an Irish coffee mug, rim with cinnamon sugar. Combine all ingredients except butter in mug. Stir to mix. Garnish with a scoop of butter.

John M. Guilfoil runs BlastMagazine.com and is a freelance news reporter in Boston. He can be reached at guilfoil.j@blastmagazine.com.

There are some problems with this process, however. Obviously, deep frying a turkey in oil isn’t very healthy. There are some size issues. You need a huge pot to cook for an entire family. Most of all is the risk of fire. If you throw a frozen turkey into hot oil, it will explode. If you drunkenly tip over the boiling oil, you can run into a host of problems with grease fires and personal injury.

I’ve had firefighters all over New England tell me that they practically expect turkey fires every year. One fire captain in a city in southeastern Massachusetts said he has two hot spots where some idiots light up a bird every year.

That’s where The Big Easy comes in. Char-Broil’s propane-powered infrared cylinder allows you to “fry” a turkey, and a variety of other meats, without the health and hazard risks of cooking in oil.

It operates very much on the same principals as a gas grill, specifically those more modern infrared gas grills. Instead of boiling oil, the cylinder has holes that allow for the conduction of heat even throughout the device. This results in a thoroughly cooked turkey that’s not burned on the outside.

Now, Char-Broil did not overcome the size issue. You can’t toss a 30-pound Thanksgiving turkey in it, but it’s a great solution for a few turkey breasts. So on Thanksgiving, when you’re still making the big, huge roasted turkey and other fixings, you can throw some extra meat in the Big Easy. It’s also a great barbecue tool for making turkey, chicken, ribs, brisket, and more. There is another version of The Big Easy that can accommodate a turkey up to 25-pounds.

Another advantage — albeit one I didn’t realize right away — is that The Big Easy has a side-out tray that collects drippings you can use for gravy. You can’t do this when you’re frying a turkey in oil, of course. The problem is, I didn’t notice the tray right away. If you don’t clean and empty it out every time you cook, you’ll be left with a gross, rancid, insect-infested mess.

That’s a basic maintenance thing, but one complaint I did have with The Big Easy was that the legs aren’t very sturdy. They are more like sheet metal, and I would have liked something a little thicker and weighty. The rotary ignition system wasn’t very impressive either. I actually had to resort to match-lighting the cooker.

The idea when cooking is to leave the fryer open, but there’s a mesh lid that you can throw on for 10-20 minutes at the end of the cooking cycle to crisp it up a bit. See, the way The Big Easy cooks meat is that it generates heat all around and all through the device.The wall of the cooker radiates infrared heat that penetrates the food as it rises out the top before the stale air has a chance to dry out the food. It’s like cooking in a really hot wind tunnel.

Shortcomings aside, at $149 for the standard version and $169 for the 25-pound variant, (available at Costco) The Big Easy is a great toy. It’s sort of the opposite of a smoker. Instead of low and slow, it’s hot and fast, but it doesn’t dry out your food the way a hot oven would.

You know you’re not going to be saving money on the weekends. New city, new bars, new beers (reader, meet Sam Adams. Sam Adams, meet the reader. I trust you will have a long and lasting relationship). No way can you cut corners in that area. And there is no point in going out to those bars and clubs if you aren’t wearing something fabulous, so don’t expect to save money by not shopping for some new shirts and weekend jeans. Plus, you have to make a great impression on your new classmates, which means some weekday jeans and some serious but stylish shirts to match. And of course the new haircut to go with the new wardrobe. Clearly, this is starting to add up to some serious cash. So, where do we save money? One word: groceries. That’s right. Every week you can save money on your food bill if you just follow some simple ideas.

Buy one good box and one store box. (Media credit/nemoorange/Flickr)

First things first: cereal. It’s not just for breakfast, you know. When buying cereal, buy one box of the good brand and one bag of the store brand. The store brand is terrible and dirt cheap — your perfect drunk food. You’re going to want to save the better, expensive cereal for breakfast, when you are actually aware of what you are eating. So before you start drinking, make sure you hide the real brand somewhere safe. Back of the closet, under the bed, or — and I think this may be the best way to go — inside your school bag. There’s always the chance someone might fall into the closet or stumble under the bed. But mess around with a school bag? Umm I doubt it. And your deadened taste buds will never know the difference.

If you wanted to try my “Pro” plan, you could simply mix the good brand and the store brand together. This way, you have twice the cereal for way less money. You could always soak them in milk but well, milk is expensive and you can only siphon off so much of your roommate’s carton before he/she starts to notice the watered-down taste.

Let’s talk liquids. And by liquids, I mean water, because that’s what you’re going to be imbibing during the week from henceforth. Water is your best friend. Why? Because it is free, right from your faucet. Don’t listen to all that talk about dirty water. If it’s clear, it’s clean. Brown water? Well, then you might have a problem. But until then, go ahead and drink up. Doctors say you need 64 ounces a day, right? I mean, at one point or another, every legit health magazine on the newsstands has published that little disclaimer. Plus, water fills you up, so you’ll want to eat less solid food, which means fewer trips to restock your refrigerator. So the more water you consume, the more cash that stays in that fancy wallet you splurged on at the mall.

Limes have more than one use. (Media credit/flm's/Flickr)

Tired of plain water? Understandable problem. The stuff is as plain as it gets, after all. So here is my solution: buy a lime. A tiny piece of the tart citrus fruit is enough to add flavor to even the most metallic tasting water. And you’re a grad student, so you’re going to need the limes for the Coronas you’re buying this weekend anyway, so it’s not as if the rest of the lime is going to waste. Plus, the peel of the lime can be used as a festive decoration. Limes: the fruit that keeps on giving.

Live near a Whole Foods or Joe’s? That’s great. They have some of the freshest produce you can find in a grocery store. Now, walk away, sit down in front of your computer, and find the nearest “Market Basket.” Sure, you’re giving up a lot of your organic options, but this is about budgeting, not living a healthy lifestyle.

Now, you’re probably thinking, “But everyone needs some fruit and veggies in their life.” And you’d be right. But the operative word here is some. So go buy that bright, juicy apple. Next, cut it in half. Now you have two apples. Sometimes, it’s all about how you look at things.

Some fruit is okay, other fruit is not. How to know what types of fruit is acceptable is really quite simple. Apples: fine. Bananas: sure thing. Watermelon: heck no. For goodness sake, the fruit has the word “water” in it! We already talked about this: if you want water, find the nearest faucet. Do not pay for a five pound oval ball of liquid and seeds.

When it comes to “real” food, I have two words for you: rotisserie chickens. Seriously, those fully cooked little guys are the best invention ever. I get nearly a whole week’s work of meals out of one. Grab the chicken and a package of tortilla wraps and you’re good to go. Sure, it’s not the most varied menu. But I’m just a graduate student, not Martha “every meal is four courses” Stewart.

Just in case you are someone that likes a little variety, here’s a little recipe for your perusal. Salsa chicken is reasonably healthy, fairly easy to make, and, most importantly, only has three ingredients besides chicken breast. Just hit up that Market Basket you found and grab some salsa, taco seasoning and shredded cheese. Bake the chicken with the taco seasoning and the salsa and thrown on the cheese before you eat it.

You'd be surprised what you can find for free in a food court, like the one in the Prudential Center in Boston. (Media credit/seahills1/Flickr)

Got a mall near your apartment? If yes, then you have a nice light meal anytime of the day. Two words for you: Food Court. You know you love those samples. Just grab a couple samples from each “restaurant,” and you’ll be full in no time. BJ’s Wholesale or Costo will work in a pinch, but those are for members only and memberships cost money. If samples are your only option and you haven’t eaten in say, 24 hours, it will taste delightful. That’s a promise.

Now girls, you may or may not like my next idea. But if you are serious about saving money on food, get out there and date. Mostly first dates, since there’s pretty much no worry about having to split the bill or anything like that. Dating: fun, flirty and free food.

Other food to give up:

100 calorie packs of anything. They should rename these little suckers “rip-offs in a bag.” Way more expensive than a big box or bag of the same thing, plus you get less.

Any smaller size food item. Always go for the economy size. With everything you are giving up, whatever you can afford in economy size, you will need.

Ice cream. That is, give up buying ice cream. Feel free to go to every ice cream shop in a ten-mile radius to get your fix of free samples. Personally, I think it’s even better than buying a big thing of ice cream because then you get the variety. And those mini sample spoons are really cute.

Things to give up in favor of food:

Heavy duty trash bags. You live in an apartment now, so your trash is behind the building, not in your garage. As long as you can get the overstuffed, dripping bag of yuckiness out to the Dumpster without it ripping completely, you’re good to go. With so much smelly trash all mucking up together, no one’s going to know the rotten egg smell is coming from your bag of messy goo. The cheap trash bags are definitely good enough.

Real Solo cups. Store brand ones are just as good. I have done extensive interviews and surveys on the subject. Please take my word for it and spend the saved money on something worthwhile. Like oatmeal. I know, who eats oatmeal besides babies and Gramps? Well, you should. Relatively cheap, fairly healthy, and — keyword here — filling. You won’t need to eat for hours. That’s clutch because as we all know, snacks are essentially expensive, unsatisfying, and unnecessary. Note: tell yourself this 100 times a day until you believe it

So, do you feel ready to tackle the world of budget grocery shopping yet? Don’t stress out, you’ll be fine! Seriously, calm down, you’re looking a little peckish. Just grab a beer and chill out. That’s where all your money will be going anyway.

I only had a few short days in Liege, and my first day was set in the typical rainy Belgian weather, a cool reminder of the oncoming autumn season and which added an aura of mystique. Set in the valley of the River Meuse, and hemmed in by its foothills, the quaint narrow streets are filled with pubs and snack shops. Pommes frites — French fries — are a common craving amongst the citizens. Famous for its chocolates and beers, the Belgian Blue Beef and wines for even the pickiest connoisseur are not to be skipped. There are modern shopping markets, palaces and judicial buildings and outdoor amphitheaters.

I met some friends and colleagues who were also over for the Gare du Liege festivities, and our first night was spent enjoying the above mentioned delights at a Spanish-named, Italian restaurant named La Cantina. The food was rustic and flavorful, with fresh seafood and tender beef cuts. Outside in the courtyard a table of children colored, and upon exploring, boasted to me of their abilities to speak Japanese and English, as well as their native French and German. There are a number of restaurants that feature an inner, courtyard-style garden, and our second meal together brought us into the cozy but modern ambiance of Jardin des Begards. Again the service, and tasty treats were unforgettable, the lighting swirled in colors around you, nothing was quite the same any time you glanced up and our meal felt a bit like a grown-up version of the Mad Tea Party from Alice in Wonderland, complete with a lovely round-faced Cheshire Cat chattering in the garden for his deserved attention, and receiving well his worth.

With the weather clearing the rest of the trip into crisp sunny days, and the sun glistening off the Meuse, our group set out to explore the city and was drawn to some of the cathedrals. Religion has always maintained a high importance to the city; with the ruling party typically a Prince-Bishop, a great number of cathedrals have been constructed for over 1,000 years. As a result of the constant process of wars and rebuilding, the city has a highly developed Archeoforum, which is a result of nearly 100 years of archaeological excavation and contains remains dating as far back as the Paleolithic era. The charismatic Cathedral St Bartholomew which is the oldest dating back to 1015 boasts a festive red and white icing-like paint job and a variety of influences ranging from Romanesque to Neoclassical. The grand gothic-like St. Paul’s Cathedral dates from the same era, but with major renovations throughout time has taken on the character of the famed Parisian Cathedrals. Near the foot of St. Bartholomew is a climb of 400 steps along a stairway called “Montagne de Bueren,” leading from Hors-Château to the Citadel. Once atop the city, the view overlooking the valley showcases the river, and ranges from the Gare du Liege at the foot of the Cointe Hills to the city-centre. The Citadel is now home to a modern hospital complex, but the brick and mortar remains of its original duty still stand guard and offer a fascinating glimpse into Liege’s strategic quality recognized by her founders.

On the outskirts of the city in the Seraing district, known for its factories and steelwork, there is a lasting reminder of the religious age, allowing for the tradition of great handcrafted arts to survive, in what was once a great Cathedral and later convent. The Crystal factory of Val St. Lombard is nearly a lost art. Here, crystal glass is sculpted into delicacies for your home. Artists create their glassware or artworks from scratch, a hands-on process from the mixing of the powders to creating the molten crystal and finally spinning a vase from the kiln like a skillful Pied Piper. The steel industry made a lasting mark on the area, and there are still a handful of operating factories and signs of the industrial age, but the economy has shifted to studies of chemistry and biology with a large number of Liege’s residents being college students.

Liege has an obvious significant historical value, dating back to Charlemagne and the Middle Ages, when the city was home to his mother. A signifying reason was accessibility and topography along the invaluable River Meuse. The river is not only a trading route, but home to many nautical-know-hows in the colorful varieties of barge-meets-houseboat. The rolling, tree-lined river valley showcasing the charming, eclectic mix of architecture and creates a gingerbread landscape, nestling the city inside hills and popularizing the city as an effective defense against enemy forces during the wars. The Battle of the Bulge, the bloodiest skirmish American forces saw in WWII was fought near the city, and around the city there are a multiple of monuments to those who lost lives in all battles.

The new Calatrava-forged Gare du Liege was constructed over an arduous 12 years, built over the existing, continuously-operating, original train station. The project cost 245 million Euros to upgrade the track system, allowing for high speed train accessibility. The result re-centers Liege as a key transportation hub which in turn revitalizes the city. The final result was a sculptural masterpiece of steel and concrete, softly mimicking the undulating hills and taking on almost as if by osmosis the magical charm of its new home. Coinciding with the beginning of the Festival of Wallonia in the district of Liege, the inauguration boasted a never before seen performance by Frank Dragone and performers of Cirque du Soleil fame, employing many local dancers and talents, and reminiscent of the Olympics opening ceremonies acts. There was a reception in which many local dignitaries and government officials attended, and the performance, set on the train track platforms, and included trapeze artists, ballet, opera, fireworks, and a handful of trick-pony horsemen. There were large, projected images of video footage showing the construction of the station, highlighting the proud citizens bringing the arcs to life. There was sincerity, and a celebration. As with any Cirque du Soleil performance, but especially here, in Liege, at a train station, the music, lighting and performances were exhilarating and sealed Liege as one of my fondest memories.

Unless you’re a vegetarian, of course.

The Weber Smokey Mountain Cooker is not your typical smoker. It’s upright, and looks more like a space ship or a time capsule than something that slowly cooks meat. But cook meat it does.

The dual level, 22.5-inch cooking surfaces give you plenty of room for several racks of ribs or just “a lot” of whatever animal you intend to smoke. The lid-mounted thermometer also lets you make sure you stay in the 200-300 degree smoke zone.

We liked the space saving design. When you already have a grill on the patio, you might not have room for a smoker, which is often the same width or wider. The upright design is also functional. Ribs are especially good. Rib meat comes right off the bones and remains flavorful despite what you might think happens when meat cooks for several hours above a fire.

What exactly is smoking? For nearly as long as people have been cooking meat and fish, they have been smoking it. Early on, before refrigeration, smoking meat provided a way to preserve it from spoilage, as absorbing smoke removes water and kills bacteria on the food. In modern culture, the smoky flavor provides a tasty BBQ delicacy. Smoking meat slowly, at low temperature also renders out the fat and breaks down tough connective tissue, making “rougher” cuts of meat easier to eat.

The Smoker Mountain Cooker is easy to use. Dump in your charcoal and choice of wood chips, and light a fire at the bottom. Don’t use lighter fluid. An egg carton or crumbled newspaper will do the job, but chemical fluid will hurt the pure taste of your food. Make sure the water pan is full — try it with apple juice!

Allow the smoker to warm up to about 250 before you add your meat, or you’ll have a difficult time keeping the smoker in the right temperature range. You’re going to leave it going for several hours, so wake up early if you’re having an afternoon cookout.

This is a vocation. For all you gas grill users, you just turn it off and maybe give it a brush-down when you’re done. Not with a smoker. Cleanup is a process. You have to let it cool down, remove the racks and brush them off. It’s actually better to soak them in dish soap in a large cast iron basin if you have one. The water pan will be a caked mess, especially with us throwing juices and beers into it for more flavor. You have to clean that each time you use the smoker. You also have to make sure the fire is out and the ashes are properly disposed of. But as long as you’re willing to put the man hours in, smoking will give you and you guests a delicious meal.

The Smokey Mountain is well-built and will last you as long as you take care of it properly. It’s $499 and is available at a variety of stores where grills and smokers are sold. It’s a great product, and the perfect BBQ companion. The smoked meats and fish are a great compliment to the super-hotness we often achieve with a traditional grill.

1. Taste what you like

�The biggest thing I learned in my early days was that no one tastes anything alike. There are no standards, so to speak, of taste,� Zraly said. He stressed that following the tastes you like will lead to a better appreciation and understanding of wine. Drink the type of wine you think simply tastes the best. Go with whatever region you like.

�Whatever you like, you like. If you like white wine, stick with it. If you like red wine, stick with it.�

Zraly also noted that 95 percent of taste is smell. Your sense of smell peaks at around age 32, so consider these your rookie wine-tasting days. You will get better. Even Zraly, who just finished touring the world and visited over 100 wine regions, tasting 5,000 wines, admits he still can�t discern all the flavors in a sip of wine.

2. Know your terms

But don�t get bogged down in useless lingo. There are four major components in a bottle of wine that you should be familiar with: fruit, acidity, sweetness and tannins. Obviously, you�re looking for that fruit flavor. You can taste acidity off to the side of your mouth and sweetness on the tip of your tongue (though most wines don�t have much sweetness at all).

Tannins are important. They come from the skins, pits and stems of the grape, as well as the oak barrels the wine is aged in. Certain kinds of oak give off more tannin, such as French versus American oak. Newer and smaller oak barrels create more tannin, which are often more prevalent in expensive wines.

If you�re looking to be super savvy, know that the best �new value� wines are coming from Chile and Argentina these days. Zraly also counts South Africa as a current hot spot.

3. There�s a lot of good and not much bad

Just don�t call them cheap. Value wines combine quality and a good price — and a connoisseur can appreciate them just as much as we can. According to Zraly, the best value wines are within the ten to 20 dollar range. There are $20 bottles out there that taste like a good $50. �There are some masterpieces in that 10 to 20 dollar range,� Zraly said.

So what makes a wine bad? It�s obvious. �Poor wine making, start with that. If you want to go further, bad grapes.� In addition, if a wine smells oxidized or like vinegar, it�s �corked,� which means the cork is no good. It doesn�t have anything to do with bits of broken cork in the wine. �I very rarely come upon what I would call �bad wine� anymore. I think that the modern technology of stainless steel fermentation tanks have saved the day,� Zraly said.

If you�re looking for good, yet basic or cheap wines, Zraly has one tip: �The best suggestion is to find the best retail store. I would say that�s like you�re finding the best grocery store. You�re going to the best place they cut your hair. Put your faith in the retailer. Now, 20 years ago I wouldn�t have said that. Twenty years ago they didn�t know what they were doing. But today�s wine retailer is much savvier than they�ve ever been.�

4. Wine is food. Eat!

�I grew up starting with wine as a food,� said Zraly. �It is a food. Wine is a food and it deserves to go with food. Wine will make food taste better and food will make wine taste better.� We�ve heard this before, but is it true? We�ll test all the wine-with-food �rules� in an upcoming column, but for now, take Zraly�s word for it. �If I went to a bar, I�d probably have a beer, but when I have food, I�m always having a glass of wine or two,� he said.

Don�t put so much pressure on it. Wine isn�t as complicated as you think. You don�t need to buy expensive bottles and put them away for years. In fact, only about ten percent of all wines should be kept for more than year. You should drink 90 percent of what you buy right away! Sure, it�s fun to savor those few special bottles, but don�t worry about that now, says Zraly. �Most people in their 20s, they�ll drink the wine. In their 30s, they�ll start thinking about putting it away because now they�re getting more disposal income.�

5. Relax, it�s just wine

Wine is wine. Even Zraly isn�t a wine snob, so we certainly don�t need to be. �Have a good time. Don�t get caught up in all the lingo. It�s just a bottle of wine. 86 percent of a bottle of wine is water to begin with, so now you�re left with 14 percent of other good things,� said Zraly.

�Good things.� We like that. More good things? Taking wine classes� something that Zraly highly recommends. Check out The Cambridge Center for Adult Education or Boston Wine school. Visiting wineries will also help � and Mass has around fifty. The Coastal Wine Trail of Southeastern New England offers a variety to visit. Check out coastalwinetrail.com for more.

�The more that they do, the more fun it will be, the more educated they will be, the less money, in essence, it will cost them to get a good quality wine. And of course tell them to buy my book,� Zraly said. So, yes, buy it. And be sure to flip to the back for an extensive list of cheapies that taste better than you�d expect. Zraly�s wine journal is a great way to keep track of your tastings. Save your labels and paste them in the book, along with your rating.

So, there you have it fellow winos. Thanks to Zraly�s expertise, we can enjoy our next bottle with a little more knowledge of what, exactly, we are pouring down our throat (not that it really matters).

More than 30 suspect brothels could be raided by police soon as Gov. Don Carcieri signed legislation Tuesday banning prostitution and making it a misdemeanor.

Rhode Island was, until now, the only state except Nevada where prostitution was not a crime. This began in the Ocean State as a loophole in 1980 when legislators passed legislation aimed at cracking down on people who sold sex in “public,” which was a major problem in Providence’s West End. Judges would later rule that the law actually made prostitution legal in private, and the brothels sprung up all over. The effect was that a law aimed at cracking down on the sex trade actually made it proliferate.

But the part’s over now.

Avril Maxwell of New Zealand won the competition, now in its 13th year, and will now embark on a journey to more than 20 different countries as a Stella Artois ambassador, guaranteeing that every chalice of Stella Artois is poured properly and served just right.

The competition included a jury panel to select individuals who could display true dedication and perfection in the �Passion Test�, and saw contestants from 26 countries, converging in New York to compete for the nine step pouring ritual.

Global Marketing Manager of Stella Artois, Alexander Lambrecht, said: �The World Draught Master competition is integral to our ongoing quest to deliver superior beer experiences the world over, ensuring that Stella Artois is served with the same care, consideration and craftsmanship as has gone into more than 600 years of brewing…we (also) wanted to create a global conversation about the Stella Artois World Draught Master competition by inviting people into the event via live streaming and providing an opportunity for them to decide on what competitor embodied perfection.�

Maxwell’s trophy was designed by New York fashion designer Tim Hamilton as part of a unique collaboration with Stella Artois. Hamilton also created a limited edition chalice glass in honor of the World Draught Master 2009 competition.

Runners up included Joe Oppedisano of Canada (2nd), who also won Online Fans’ Choice award, and Alexey Shtukarev of Russia (3rd).

There are many great tapas restaurants in Boston that I’ve been frequenting for years including Tasca, a Brighton gem, and popular hot spot Tapeo on Newbury Street. But as I learned quickly, nothing compares to the incredibly fresh, diverse and innovative tapas of Spain.

Well known for being adjacent to the Mediterranean Sea, the fish is fresh, delicate and bountiful in Barcelona. Walking through the Mercat Boqueria, one of the most famous marketplaces in the world, it’s easy to see why seafood is such a huge contributor to the culture. The market is open air but enclosed in a building sans walls, brimming with small counter top-only cafes, bossy produce sellers that exclaim “No toca!” (”Don’t touch!”) when a tourist attempts to touch the fruit and mountains of mouth-watering meats such as jamon serrano. The place is sensory overload, filled with brightly colored candies and marzipan, and massive fruits and vegetables including colossal watermelons and zucchini. The place was worth seeing for sure, despite the dense crowds and fruit rind strewn floor wet with water and who knows what else.

On the first night, we sauntered up and down Las Ramblas, the famous avenue filled with street performers, human statues and all varieties of shopping from cheap souvenirs to expensive leather wear. We stumbled upon a seemingly typical restaurant. Its second floor overlooks the Mercat Boqueria but its entrance is right on Las Ramblas. Euskal Sukaldaria. I don’t even really know if this is the restaurant’s official name, but it was emblazoned on the windows. This place had the best patatas bravas I’d ever had, in my life, in any city. The sauce on them was garlicky, tangy, and just slightly spicy with a heat that’s only pleasurable, without an ounce of pain. I was in heaven. I had one plate to myself, and it was hardly enough.

I also ordered one of the tapas samplers that contained a variety of things including some cheeses, smoked chorizo on thickly cut baguette bread and some type of meat salad (maybe chicken, maybe ham who really knows). I also had a “small” plate of traditional seafood paella filled with razor clams, small mussels, shrimp and some squid (more than ample offerings for three people). I finally realized how Europeans stay so thin; they walk everywhere, all the time, and eat small portions, a little sampling of everything. Also, eating slowly and in a relaxed casual setting actually curbs overeating since it takes the body about 22 minutes to realize satiety.

Every meal should be served with a San Miguel beer, ridiculously inexpensive and amazingly delicious. Move aside Bud Light, you don’t know the first thing about drinkability. San Miguel invented drinkability.

I digress.

Moving on to breakfast. It was an experience that can only be summed up as simply decadent. The trademark Spain breakfast of churros con chocolate is essentially a very basic thing – fried dough served with hot chocolate. But this is not your Dunkin Donuts’ hot chocolate, my friends. The chocolate served in a mug in Barcelona is rich, thick and not overly sweet. It’s a darker chocolate than standard milk chocolate and does not include any added sugar, making it very easy to devour. Dipping the lightly fried, chewy, warm churros into this divine drink is nothing short of heaven, foodie heaven.

My traveling companions preferred a lighter breakfast of American-style coffee (they didn’t embrace the tiny cup of espresso-like coffee they were served when they simply asked for coffee) and fresh fruit. Amble into any grocery store off the main roads or a sidewalk produce vendor and you can get a week’s worth of fresh basics for about 5 Euros. They noshed on apples and bananas and a wonderful dried fig concoction dotted with almonds that was slightly sweet and high in protein. These folks are health-nuts and this light breakfast was the perfect way to start any day filled with sightseeing and ridiculously long and tiring walks.

Since I do frequent tapas restaurants here in the states, I already have a strong dossier of dishes I enjoy. I love tortilla espanola, recognized as a potato and egg omelet – light and fluffy and delicious. During one dinner I had a trio of tortillas, one cheesy and tangy, another made with spinach, and another with tomato and peppers that was amazing. I also indulged in melon con jamon, the perfect summer dish of cantaloupe or honey dew served with a heaping side of salty jamon iberico or jamon serrano. The marriage of sweet and salty is a great way to start any meal.

And while I was enjoying mid-morning and mid-afternoon sidewalk breaks to sip a San Miguel and feast on a light sandwich of jamon serrano and tomate or some perfect machego cheese, I could never really keep my mind off patatas bravas. I was a woman obsessed. I ate patatas bravas at least once each day I was in Barcelona, and I still couldn’t get enough. I was searching for the one, and while all the variations were amazing and had different intricacies and takes on the dish, I knew which prevailed.

Some restaurants served the potatoes more than lightly fried, but cooked darker brown similar to our hash brown. Others would serve it with a deep red sauce that was very spicy, or very heavy with tomato flavors. A beach-side restaurant in the beautiful southern coast town of Sitges served patatas bravas lined with a red sauce just slightly darker and more complex than ketchup, and another swirling circle of what I have to believe was plain mayonnaise. Please do not misunderstand me, they were all delicious, a great way to serve everyone’s favorite starch. But something about that first dish of patatas bravas lingered with me.

Maybe it was because they were the perfect size, approximately 1 x 2 inches making one piece a hearty forkful. Or maybe it was the way it was sort of fried-baked, with a crispy exterior that was barely golden brown and pillowy soft texture on the inside. Or maybe it was that sauce. That ridiculously mouth-watering, succulent sauce that I still can’t stop wishing I knew how to make. All I know, is that the combination of all of these elements melded together to make one of the best simple foods I’ve ever had in my life.

If you’re not a huge beer drinker, another great pairing with patatas bravas is sangria. I can’t talk about Spain, especially Barcelona, without mentioning sangria. Sangria is a wine punch, typically made with a fruity red wine such as a Spanish Rioja, mixed with sliced fruits including anything from apples to oranges to mangoes, and splashed with any number of other fruit liquors from apricot brandy to peach schnapps. The result is always delicious, and always refreshing.

A trip to Barcelona is the perfect antidote to a seemingly nonstop lifestyle of burgers and fries here in the United States. The critical foodie that lives inside me, bubbling on the surface daily to critique, analyze and search out the best in food was ecstatic at the sheer number of tapas varieties and restaurant locations. Ole!

The menu has five offerings, slightly smaller versions of many of their menu appetizers, for only $2 a piece. I was promised a good portion, and I held my breath as I sipped on my decadent, if not slightly too-tart, Caramel Apple Martini. Side note: I caught myself licking the caramel swirl inside the glass more than once as I was wishing for a caramel-dipped rim to balance out the apple cider and Stoli Apple.

I placed my order for the “mini arancini” and “mini grilled flatbread.” The description of the arancini which were anything but mini, were described as Crispy risotto balls, with short rib, Parmesan, fontina, herbs with tomato and aioli sauces. The combination: divine. The arancini rice balls were denser than I was used to with my Brooklyn, New York upbringing, but it worked. The outside was crispy and delicious and the marinara sauce had a touch of cream giving it a lighter color and deep flavor. The flatbread was a hearty, light, fluffy bread reminiscent of thicker Syrian bread and took up the entire large plate. (I’d say the pizza was approximately 10 inches long and 7 inches wide) and it was just delicious. The ingredients, roasted garlic, goat cheese, over dried cherry tomatoes, arugula, and aged fig vinegar, were perfect and this dish was filling enough as a light dinner. Arugula and goat cheese is the perfect marriage of peppery greens and creamy goodness and the aged fig vinegar was sweet and I feel a strong need to go out and purchase some to dip all my bread in, all the time. It was … I was … needless to say, I was enjoying this meal and I was getting full off of only two bar menu dishes, cashing in at a total of only $4.

Last dish up for me to try was the “mini fried squid.” I can’t stop myself from using the quotes because honestly, mini has to be some sort of sarcastic inside joke between Executive Chef Jay Silva and his warm staff, which were attentive and informative. Served with spicy, tangy aioli, fried lemon slices and chili paste the fried squid was very good. I, however, wasn’t doing as good because I was getting ridiculously full. I only managed three (okay maybe five) bits of squid including tentacles (yum!) and just couldn’t finish. It was kind of perplexing to me how they, the little squid guys, managed to have the full, robust flavor of deep fried squid, but with not the traditionally thick breaded coating you find at many chain American eateries, and even small mom-and-pop run Italian restaurants. It was damn good, and overflowing oval bowl loaded with the seafood was mind-boggling. So for $6 dollars I’m sure a friend and I could have polished off every last arugula leaf and fried squid-breading for a filling, gourmet dinner that was extremely wallet-friendly.

In the spirit of not being wasteful, I couldn’t just leave my sad little squids alone in their bowl, and overheard a quabble with my neighbors at the bar. “Is this one bowl for both of us, why didn’t you get me my own serving,” the late-arriving man said to his friend while he eyed the plate of mini fried squid. I instantly offered up my own fried squid seeing as it would only go to waste since I was about to explode, and had a back-and-forth while he decided to take me up on my generous offer.

It turns out Frank and Frank are New Yorkers in town for business staying at the gorgeous Hotel Marlowe, where Bambara is housed in. (Apparently Hotel Marlowe is one of the only pet-friendly hotels in Boston, who knew?!) We had some good laughs and toasted the large portions that we just feasted on, and I made some new friends from my hometown of New York City.

So if you’re looking for a mellow atmosphere with light jazz music in the background and fragrant food smells wafting from the partially open kitchen, head to Bambara between 4-6 p.m. (I suggested they extend it until 7 so we’ll just have to wait and see if they take my advice) for their Happiest Hour menu and bring a few friends, or just meet some new ones. I’m planning to head back to try the herb french fries with spicy mayo (I kind of have a serious thing with spicy mayo, we’re involved AND exclusive) and the mini fish cakes. Their menu, and in turn Happiest Hour menu, is always changed seasonally to reflect the best ingredients.

Rosenbaum’s winning stout is being brewed by The Boston Beer Company and served at Gillette Stadium for Patriots season this year. The next contest is going on now, and the deadline is December 18. The winner also gets a little chunk of change: $2,000.

“The first two pre-season games were hot summer nights, and they sold out the first night. And the first home game, which was also a warm day, it sold out as well. So that’s very gratifying,” said Rosenbaum, who holds Patriots season tickets. His stout is lighter than other stouts, but still holds all the depth of flavor that’s looked for. Sometimes when you drink a a beer, you’re tasting it for the next hour or so. Not the case with Rosenbaum’s, which adds to its popularity at the stadium.

Rosenbaum first became interested not so much in brewing, but in beers, when he studied in the UK during his time in college. He found he liked beers quite unlike the ones he could find in the United States, which were usually light and thin. He enjoyed a beer with a lot of flavor — multiple components coming together to form a more harmonious brew. “This was some time ago, but when I came back to the States, there weren’t a lot of imports so I just drank what I could find and was always looking for other interesting beers,” he said.

A few years ago Rosenbaum received a homebrewing kit as a gift, and brewed his first batch. “My first batch wasn’t horrible,” he says, “but it certainly wasn’t great either.”

Looking for guidance, he joined Brew Free or Die, New Hampshire’s oldest homebrew club, and slowly learned what he had been doing wrong with his first attempts at brewing. A few parts of the process had been left out in the brewing kit directions he’d received. There’s a whole list of things of what to do, or not do, so that off-flavors aren’t introduced to a batch of beer. “For example, you have to boil a batch and then cool it. And if you stir your beer really vigorously to cool it down and break the surface tension then you introduce cardboard flavors into your beer,” Rosenbaum explained. There are many rules like this in homebrewing, and each recipe has its own quirks.

It took him a few years of practice and four tries to get the batch right. Rosenbaum entered the third batch of his Oatmeal Stout into last year’s Patriot Homebrew Contest (which didn’t place), though he knew going into it that it wasn’t the beer he wanted it to be. “It tasted good but it was a little thin in the mouth,” he said. “I had decided to add a kind of bourbon flavor to it by adding whiskey that had been soaked in oak chips. So the flavor was good but it was a little… ” he makes a hand gesture to show ‘lacking,’ his palms turned upward to the ceiling.

It was his fourth batch that won. Rosenbaum’s winning brew is full-flavored and full-bodied. It’s rich without being indulgent, flavorful without being bitter. It’s malty and sugary at the same time, the deep black color of the brew paired nicely with a creamy head.

Currently, Rosenbaum is back in his kitchen, settling back into his brewing. His kitchen is more of a mad scientist’s laboratory. Cabinets open to expose large metal bins with grates in the bottom for percolation. Tubes are hooked up to faucets to let fermented brews flow out. He has two refrigerators, one for food, and one that holds three kegs of whatever brew he’s working on at the current moment. To challenge himself, he’s taking award-winning recipes as a base and tweaking them a bit here and there to create something totally new. “Even the smallest change can make quite a bit of difference,” he says.

A few weeks ago, Rosenbaum had an English Best Bitter in a plastic bin cooling on his front steps, the keg sitting in a vat of ice water. Since it’s still the fall season and temperatures still vary daily, a mechanized thermometer maintains the temperature by activating a fan if the vat gets too warm. The Bitter is intended to be a beer to drink several glasses of over the course of an evening, while not having to worry about getting drunk.

Winning the Patriot Homebrew Contest added quite a lot of excitement to his life, but Rosenbaum’s ready to try out new recipes. “I think it’s a great thing (Samuel Adams) does for others. They show a lot of support for the homebrewing community,” he said. “Their president, Jim Koch, started off as a homebrewer and created a whole company out of it. I don’t think he’s forgotten his roots, and it’s a great thing to see.”

The collection includes three oak-aged beers that were brewed and aged here in Boston. These join the Samuel Adams Triple Bock and very limited Utopia collection of aged beers. The collection is available at the brewery on Germania Street in Boston as well as select retail locations in Massachusetts, Hew Hampshire, Maine and Denver at $9.99 for a 750ml bottle.

The new beers are called New World Tripel, a cherry flavored American Kriek and Stony Brook Red,

“(The beers) are a result of years of experimentation by the brewers at the Samuel Adams Boston Brewery,” the company said in a statement. “The trio of brews have been aged in Eastern European oak barrels, originally used to age brandy in Italy, imparting a subtle sweet, toasty note to each beer. The barrels also allow a small amount of oxygen to slowly seep in to the brew, smoothing out the flavors in the beer.”

“For years, we’ve been playing with barrels at the brewery, aging small batches of beer in our Barrel Room. Before now, these beers have only been available at beer festivals or to a few lucky visitors to our Boston Brewery,” said Jim Koch, Brewer and Founder. “Our Boston Brewery is where every Samuel Adams style of beer is dreamed up and nurtured. It has been our hub of innovation since I started brewing here in 1988; I like to think of it as the ultimate brewer’s workshop.”

For an optimum drinking experience, the brewers at Samuel Adams recommend serving each brew in a traditional Tulip-style beer glass.

Samuel Adams New World Tripel: Pale gold in color, this ale is big, flavorful and complex. A special Belgian yeast strain adds tropical fruit and spice notes to the crisp dry ale, while Saaz hops add a subtle herbal note. (~10% ABV)

Samuel Adams American Kriek: The intense black cherry character in this beer comes from Balaton cherries, which were discovered in Hungary and are now grown in Michigan. These special cherries are prized for their depth of flavor. The tartness from the cherries is balanced by a rich, malty character with toasted oak notes added from the barrel aging. (~7% ABV)

Samuel Adams Stony Brook Red: This unique brew defies traditional beer style definition. The rich, malty brew combines notes of tart fruit from the yeast with a toasty oak character from the barrel aging. The long dry finish is almost wine-like. This is a beer that is satisfying on its own and also pairs well with many foods such as braised or roasted meats, beef stews and strong salty cheeses. (~9% ABV)

Boston is the second best city for singles, according to Forbes. That means, even if you’re not in a long term relationship, odds are you’re getting it on at a pretty regular rate. Yeah you!

Now that we’ve established that, let’s get things clear. Men: You’re no experts. You, hair-gelled, condom-always-in-the-wallet, love-to-flash-the-business-card guys are no experts. And you women: You “only-cleave-shirts-in-the-closet, lube-by-the-bed, Cosmo-devotee girls are certainly no experts, yourselves. And since we here at Blast are either one or the other, we’re not experts either. But a second opinion always helps, right?

So, Blast is here for you. Introducing “Sex Rx.” Ask us anything about sex, relationships, dating, etc. Comment with your questions below, or email sexrx@blastmagazine.com. We promise not to use your real name.

Don’t be embarrassed! Stay tuned for the raunchy, racy and romantic (hey, we have a soft side, too). Your Sex Rx is on the way!

By the way — The column is totally anonymous both for you and for us. We promise that both girls and guys will answer questions, and we’ll make it clear which gender is saying what.

Diwali’s roots vary throughout India. As one traverses India’s gorgeous landscape, one can uncover a plethora of different mythological tales to explain Diwali’s origins.

Many see it as a day to celebrate Lakshmi, the goddess of wealth, by adorning her alter at the temple with money or pictures of material goods. Some gamble on Diwali too, because, as the legend goes, the goddess Parvati played dice with her husband on Diwali and declared anyone who gambled on the same day would fair extremely well.

The most popular tale

The most widely told Diwali tale goes like this:

Prince Rama was chosen by his father to become the new king of Ayodhya. The Queen Kaikeyi however, though initially ecstatic, is poisoned by her servant and begins to fear for the future of Rama’s brother, Bharata. The servant leads her to beleive Rama will do terrible things to Bharata to keep power in the kingdom. Because Kaikeyi saved her husband’s life earlier, the king promises to comply with her wish that he banish Rama from Ayodhya.

Rama obeys and, along with his wife Sita, descends into the dark, gloomy and ominous forest. While there his wife is kidnapped by the demon Ravan, the ten-armed, ten-headed king from Sri Lanka. Rama, devastated and depressed, sets out on a mission to find his lost wife. When he eventually does, after conquering several emotional and physical obstacles over the course of years, he kills Ravan and retrieves his wife. Rama and Sita then journey back towards Ayodhya.

As the two near their kingdom, it is pitch black out. No moon and, of course, no street lights. Villagers hear of their approach and, to help them find their way, light candles outside their homes so they could safely find their way home.

When the two finally find their way back, with the help of kind villagers, Rama is crowned as king.

And thus began the celebration of Diwali; the festival of lights.

I’m off to celebrate. Happy Diwali!

The move comes as single-serve beer sales reached $3.2 billion in the industry.

“Our consumer research indicates these consumers see Corona as a reward. Our 24-ounce cans offer a new trade-up option for drinkers looking for a premium beer experience,” said Jim Sabia, executive vice president of marketing for Crown.

The company is already rolling out the Corona Extra 24-oz can in 26 markets, including Massachusetts. Corona Light will follow in a few weeks.

Some huddled under a makeshift tarp tent, others with no umbrella at all and even some coming as far as Washington D.C., all in anticipation to be one of the first to see the result of Johnny’s collaboration with Warner Bros.’ Looney Tunes.

Blast: We’re here today at the launch of the Johnny Cupcakes Looney Tunes collaboration. So, tell us a little bit about this collaboration with Looney Tunes.

Johnny: I was approached last year by someone at Warner Bros. while I was out in LA and Looney Tunes was a huge part of my childhood so I was pretty excited to do this.

Blast: What makes this launch exciting?

JE: We actually have limited edition cartoon cells. Each one comes in a sealed envelope with a certificate of authenticity and no two are the same so those are really cool. I didn’t even get one. We only got 20 of them from Warner Bros. and they’re each going to the first 20 customers. We also have some carrot cake cupcakes as a tribute to Bugs Bunny.

Blast: As far as the design for the shirts, how did that work? I know you have your own designer and how specific was Warner Bros. in the use of their cartoon designs?

JE: Yeah, they were very specific…down to the exact color of the whiskers on Bugs Bunny and how many whiskers he has to have. They provided us with all of the specifications and guidelines and we just followed those and then of course they had final approval on each design.

Blast: Which character did you absolutely have to get on a t-shirt?

JE: Definitely Foghorn Leghorn. He’s just funny and crazy, going around giving beat downs.

Blast: You definitely did a great job of getting key characters on the shirts, my personal fave is Yosemite Sam with the cupcakes coming out of his pistols!

Aside from what you have at the launch today, can we expect to see any more Looney Tunes shirts?

JE: Thanks! Yeah, there will be a few more and I definitely want to get Gossamer on a shirt.

He’s the big, hairy orange guy with the eyes and no mouth that use to always sneak up on Bugs Bunny and scare him. He rocks!

Blast: We definitely remember him now. So, that’s really cool. We can expect some more Looney Tunes Johnny Cupcakes designs. Any other upcoming collaborations?

JE: Yea, you can definitely expect to see some more. We’ve got some really cool things in the works. We’re designing some men’s ties, dress shirts for guys, dresses for girls, wallets, cardigans, varsity jackets, New Era hats.

Blast: How about sneakers?

JE: Not yet but yes, we actually do have ideas for some that we want to hammer out for 2010.

Blast: Very cool! Ok, so one last question. What’s your favorite flavor cupcake?

JE: Hmm. Yea that would have to be these cupcakes my friend Lana makes. They’re maple flavored with like a cream cheese frosting…they’re really good and I always eat extra frosting and she gets really mad at me but I always like to have more frosting than actual cake.

Blast staff photos/Steve Osemwenkhae

Because nothing says classy like primate sex, porn parodies and cocaine.

So maybe we are lacking a little bit in the area of sophistication, but that’s about to change. This new column is about one of my favorite things. It’s classy, sophisticated and delicious. I’ll drink it by the bottle, by the box — hell, I’d drink it by the can if I had to (again, class all the way). But, I’m actually pretty clueless about it, and I’m guessing many our age are as well.

We’re talking about WINE.

Now, I’m not looking to become a wine snob. I just want to fully appreciate my favorite alcoholic beverage. What should I drink with my favorite dish? How do I properly taste wine? Where is Bordeaux?

So, here is what most of us probably already know (or think we know):

• Red wine goes with meat. White wine goes with fish.
• We know which wines we generally like. For me, it’s Shiraz, Cabernet Sauvignon, Riesling and Chardonnay
• We know whether we like our wine sweet, dry, fruity, etc.
• We know much we can afford to spend on a bottle (Trader Joe’s two buck chuck, anyone?)
• We know which countries produce our favorites (though some of us may still be hazy on this)

I’m right there with you, but that’s all about to change. Just for you, I’ll spend as many months as it takes sipping (okay chugging) wine and learning all there is to know (you can thank me later, it’s a tough job). We will be novices no more!

Coming in November, Blast has an exclusive interview with international wine expert and best-selling author Kevin Zraly. There is no one better to teach us about delicious vino.

So buy a few bottles, invite a few friends over (or don’t, we won’t judge) and get a taste for your favorites!

Cheers!

Do you have a burning question about wine? Comment below, and I’ll ask Kevin Zraly your question.

1. (Don’t) Dress up for your Flight: Ok so you’re going on vacation, and it’s been who-knows-how-long since you’ve had one. I understand that this is a special occasion, and often see those travelers who have “dressed-up” for the airport. It’s a bad idea and here’s why; firstly you’re showing every pick pocket and tourist scam-artist that you are a Tourist. That translates to pure gold for them, and you will easily become a target. Secondly, no matter how short the flight is, or how luxurious your on-board accommodations are, you will look like a sorority girl who never went to sleep after homecoming by the time you walk out of your destination airport. Best to keep things simple when flying. Be chic, but don’t be high-maintenance. For the ladies, don’t wear too much makeup or you’ll end up like Tammy Faye Baker on an evangelistic tour of the swamp. Guys, stay away from heavy colognes, and double up on the deodorant.

2. (Don’t) Fly Air France, Continental or US Airways: As a travel correspondent, and many days on the road as a model in my hey-day, I learned which airlines were the most convenient, customer-focused, and responsive to complaints or a lack of service. The three afore-mentioned do neither. Air France actually doesn’t have ANY way for a customer to call in and make complaints or suggestions. Continental has literally lied to me and hundreds of others to save themselves hotel fees, claiming weather as a factor in the delay of 6 flights. Most of the passengers missed the connecting flights, and in reality it was a downed control tower that caused the problem. US Airways has consistently the worst attitude amongst its attendants.

3. (Don’t) Drink Heavily the Night Before: Yes, this IS a hard rule to keep! Often there is the urge to begin the vacation the night before, but this will only leave you dehydrated and with a headache that the plane’s pressurized compartments will only exaggerate.

4. (Don’t) Eat Airplane Food: Ok, I admit it: Lufthansa food was amazing – but they’re the exception. This rule also is extremely dependent upon whether you fly economy or First Class, of course, but this is a fairly easy thing to avoid, or at least diminish greatly. The day of the flight, bring along a salad, raw veggies, a sandwich, etc. Just make sure there are no pure liquid contents, and buy a reusable 3 oz dispenser for things like dressing and condiments. Fresh fruit is a great way to maintain your hydration levels when flying. If you are flying to a foreign location, pack snacks that remind you of home. Sometimes foreign fare can be a bit tricky, but with a grab bag of cookies, crackers and pretzels, you’re sure to stay satisfied.

5. (Don’t) Arrive to the Airport Late: It’s a terrible idea! Pack the night before. You never know the state of pandemonium at the airport. The earlier you show up for those morning flights, and for the mid to late afternoon internationals, the shorter the security lines. Sure, sitting at the gate for 2 hours is rough, but you brought snacks, right!? This is when to have a glass of wine, check those last minute emails and relax.

6. (Don’t) Be afraid to ask questions: Know your rights. Each and every airport has a list of various passenger rights, and you should do your homework. As mentioned above in Item two, airlines will do anything they can think of to save money and put themselves first. Don’t assume that they are looking out for you. Ask questions, lots of them if necessary, about what the delay is, or what they’re going to do in the event of an unforeseen complication. Airlines are the first major corporations to assume responsibility for their rights as a company, and they have the right to make the rules up as they go along. Be informed, be assertive and don’t let them bully you!

7. (Don’t) Board the plane empty handed: Take whatever you need to stay occupied and satisfied. It’s no secret that I travel with my teddy bear. Sure I get funny looks at my age whipping out an old ratty teddy bear, but so what! When you are away from home a lot, it’s nice to have a piece of it with you. If you’re going on an extended vacation, take photographs, pillows – anything that will make you feel at home and at peace. Take a few magazines, a book to read, crossword puzzles, emails, etc to keep you occupied on the plane and make the whole ordeal go by a bit quicker. If you’re distracted, you won’t be inclined to worry about the physics of thrusting a mega-ton piece of metal in the air.

8. (Don’t) Forget to pack any necessities in your carry on: Hopefully, your luggage will get off the plane when you do, but there is the chance that it won’t. If there are any medications you need, take them on the plane with you. The same goes for a toothbrush, deodorant and anything you think you may need should you be without your luggage for a day or two (sexy heels perhaps?).

9. (Don’t) Get in the way: This goes for other passengers, attendants and security officials. If you are on a moving walkway, please stand right and walk left. Often, moving walkways are used when the distance between gates is farther than usual and those of us with layovers do not want to run you over trying to make a mile in six minutes. Be aware of other people’s personal space, and avoid using the chair in front of you to catapult yourself out of your seat. Whiplash is bad. Don’t be fearful of using your fair share of space, but don’t be a space-hog. If you need to check your phone or grab your boarding pass, stand to the side.

10. (Don’t) Be a Negative Nelly: Everyone is annoyed by the airlines, the security lines, the bad food, the recycled air. There is no need to take that out on your fellow passengers or the flight attendants. I don’t know how many times I’ve had some random guy scream at me to move up in the line a whole four feet, when there was still 20 people in front of us to screen…DON’T be that guy. And if you hear a hearty laugh across an airport terminal one day, it is probably me, laughing at “That Guy.”

BlastMagazine.com is proud to be sponsoring the Faulkner-Sagoff RUNWAY Gala on October 22 at the InterCOntinental Hotel here in Boston.

The RUNWAY Gala is a night of fashion and fundraising for one of the best causes of all — breast cancer care. So cue the music, lower the house lights, and join Blast as we are very proud to cover and be a part of a night of fashion supporting the Faulkner Hospital Faulker-Sagoff Centre.

Presented by Suffolk Healthcare, this exciting event will preview the works of Boston’s hottest up and coming young designers from the School of Fashion Design. Guests will vote for their favorite alongside celebrity judges, including TLC’s “A Makeover Story” coach Gretchen Monahan, “Project Runway” alums Emmett McCarthy and Kevin Christiana, jewelry designer Tonya Chen Mezrich and Boldfacers.com founder Lisa Pierpont.

The evening will honor Men with Heart, a group of men committed to fighting breast cancer. They are husbands, sons, fathers and brothers of women touched by breast cancer.

The Faulkner-Sagoff Breast Imaging and Diagnostic Centre provides a patient-centered approach to breast cancer detection and prevention, making it one of the leading centers for breast health care in New England and in the country. In the decades since its establishment in 1971, the Centre has cared for well over 100,000 women.

For even more information on the event, visit Faulkner Hospital’s website.

…Did we forget a certain type of locally made beverage here? Massachusetts boasts wonderful products from many local wineries, yet this is a product you can’t go ahead and grab along with those yummy fruits and vegetables at the market stand.

However, that may all change soon if the current push to change state law goes through. This would allow wine to be sold at hundreds of farmer’s markets, and it’s being supported by local winemakers and agricultural officials from within Massachusetts. Because current liquor laws in Massachusetts are more restrictive than some other states, this would mean that farmer’s markets would have to obtain liquor licenses from the town or state they are selling in, and enforce underage drinking laws.

But not all winery owners feel that this would be an easy feat.

“The bill as written now would require that wineries receive approval…for a liquor license and wouldn’t be workable for small wineries. (The bill) as written would not be beneficial to small wineries. We don’t have to go to the local towns to get liquor licenses we are licensed by the state to sell direct to consumers at the winery. It does not require approval as long as we are in a wet town. If it were to pass, the ability to sell at the farmer’s market would be moot,” says Linda Shumway, owner of the Plymouth Winery.

As an example she states, “To sell in Newton, and to get a Newton license, the licensing process would be cumbersome just to sell at a farmer’s market. The ability to sell at farmer’s market would be terrific because we are local producers…It’s a great idea, (but there) needs to be a way for us to circumvent local control/approval” she adds, due to time, and legal fees that would stall the process.

Yet this opinion is not agreed upon by all.

Kip Kumler, owner of Turtle Creek Winery in Lincoln and chairman of the Massachusetts Farm Winery and Growers Association doesn’t agree. “Our members drafted this legislation…I don’t think there is any way to avoid allowing local jurisdiction of selling.” He explains.

Liquor store owners have been strongly opposed to the proposed bill, stating that wineries are not trained to pick out minors from purchasing alcohol. Many liquor stores were also opposed to the 2006 ballot question which offered the expansion of selling wine in Massachusetts supermarkets.

Kumler calls the opposition by liquor stores a ‘total red herring’.

“I think there’s two issues. One is, it’s not as if there are teenagers cruising farmers markets. People go there to (get quality)…its not the local package store, where someone is getting cheap alcohol for a friend.”

He adds, “you’ll find that package stores have almost all of the citations, wineries have almost zero to none. The real issue there is also…that the package stores are (feeling that) any additional opportunity to purchase wine will come at their own expense. I think they’re just burying their head in the sand.”

He explains that farmer’s markets operate less than a full year, one day a week, and that new markets for local wines should be of an interest to package stores. “They’re in place more often, if people want more of the wine, they will go to the package store. It’s a misrepresentation of reality.

Joseph Sullivan, one of the owners of the Chester Hill Winery in Chester, Massachusetts feels that the ability to sell at farmer’s markets would have helped his winery, which had been open for ten years and is now closed. Their website states that the Chester Hill Winery is closing not due to the economy, but “because it is time to slow down and “smell the roses.” However, Sullivan says that “it is very difficult for a small winery to exist, with shipping laws and other requirements.” He explains that other states allow the ability to sell under different venues under one license, and that the farmer’s market would have been a real help to the small winery, stating that “the ability to do that…would have been a real asset to the business”.

The lead sponsor of the bill in Massachusetts is Senator Jamie Eldridge, D-Acton, and the current legislation is mainly focused on wine, though the possibility of beer has been mentioned. Massachusetts has just about doubled in the amount of licensed wineries over the last decade.

Richard Auffrey, writer of the Passionate Foodie (http://passionatefoodie.blogspot.com ), and food/wine columnist for the Stoneham Sun newspaper, in support of the option to change state law to support wineries said, “We should support this small, local industry and allow them an additional chance to let the public see their products…(they) don’t have enough visibility in most local wine stores. Many local wineries also cannot afford to sell their products through wine stores because of the discount they must give to those stores. The primary opposition comes from wine stores, alleging it will make it easier for underage teenagers to obtain alcohol. But there is no evidence supporting that allegation,”

All in all, Kumler doesn’t find the opportunity unreasonable.

“I think that farmers markets represent an important opportunity for wineries to increase their sales. There are 34 farm wineries in the commonwealth. There is already a lot of growth and interest in local wine…I think it’s very important.”

Bud Light Golden Wheat hits store shelves nationwide today. We’ve tried it, we like it, and there will be more on that later.

“Bud Light has the unique ability to introduce wheat beers to a broader audience of beer drinkers,” said Mike Sundet, senior director of Bud Light brands. “With the personality of Bud Light, Bud Light Golden Wheat appeals to light beer drinkers who seek a variety of flavor options from their beer.”

Busch recommends garnishing it with an orange or straight from the bottle.

“Bud Light Golden Wheat is not a craft beer, but captures the refreshment of the wheat beer style while remaining consistent with Bud Light’s product attributes that beer drinkers enjoy,” Sundet said. “Our Innovations and brewing teams have worked for almost two years developing Bud Light Golden Wheat from consumer insight and perfecting it to Bud Light standards.”

So let us know. Have you tried it? Seen the commercials? What do you think of Bud Light Golden What?

and Boston has yet again been inundated with college students.

This leaves two challenges to those in the midst of it all. First challenge, to the college students: Stuff to do, places to go…without breaking the bank (Does Sallie Mae own your soul? Maybe just a part of it). And the second challenge, to those out of college, hoping to now escape the College Bubble: avoiding the college kids – there are places you’ll have to proceed with caution.

Luckily for us, Places to Go/Proceed with Caution all fit into one category.

After all, college is getting more and more impossibly expensive, and not every student has mommy and daddy’s plastic. To those of you who busted your butt for scholarships and worked summers and weekends to save money, fear not! There are things to do that won’t make you fear graduating with only enough money left to buy your cap and gown.

And, for those who want to forget or let go of the College Bubble, you will certainly enjoy these places, but here is a warning: The College Bubble may find its way in.

Boloco:

The ultra-popular burrito company has been Certified Green, the meat that they do use has no added growth hormones, no antibiotics, and is vegetarian fed, and the fact that their menu itself offers gluten-free, vegan, and vegetarian options…

For one, I have never been in a Boloco where the people working there weren’t way too friendly and nice for people whose job it is to wrap up burritos all day long. I don’t know if it’s the music, the food or happy pills…everyone is always courteous and smiling.

I once ordered a burrito unaware that its ingredients were not all vegetarian-friendly. Not only did the girl taking my order notify me before I paid, she gave me an email address to contact the company with, since many vegetarians had tried to order the menu item. I thought, why not? Not only did the company let me know they were in the process of making a vegetarian option, they gave me a free burrito!

Last, but not least: discounts. Though, let’s face it, Boloco’s prices are much better than some other city options, especially for the quality you get in return, but it doesn’t stop there! Even if you can’t get Boloco with your student meal plan, you don’t have to feel guilty. Boloco is often included in student coupon books, and if you sign up for a Boloco card, you get perks: free birthday burrito, the chance to try new types of burritos for free, and you can build points toward…you guessed it, free food.

Bookstore:

Ok, anti-College Bubble-ites, I know you’re probably thinking ‘bookstores? How dare you stop me from going to the bookstore!’ but let’s not jump to conclusions. We’ll just give you a ‘be prepared’, that’s all.

Think about it. Most bookstores have coffee shops (caffeine!), comfy chairs (not a dorm chair!) and lots of different things to read (not your research paper!). Be warned, once you find a good book, you’re either stuck on that comfy chair until that last drop of espresso runs dry, or you may (gasp!) purchase something. I’m talking to you, freshman-who-just-paid-for-that-latte-with-all-dimes.

Come on, support bookstores! Support the magazine and newspaper industry!

MFA:

Aside from the fact that many college students may want to visit the MFA if they are attending an art school or are genuinely interested in art, some schools in the Boston area are offered free general admittance for students with a student ID.

For full info on admission to the museum, community days and more, visit http://mfa.org/visit/

But wait! There’s more!

The MFA has a theater, where you can view films from all over for the cost of $6-10.

ICA:

In general, the ICA is an interesting way to spend an evening, from its exhibits and programs to its unique location. Just keep in mind, if you want to avoid the college crowd you may want to watch out for…
Target Free Thursday Nights! Every Thursday from 5-9PM when admission is free. Go ahead and turn on your iPod to drown out the student reflections on last night’s episode of Gossip Girl. After all, a museum visit is a great way to relax and reflect after work.

The Otherside Cafe:

Loud noises!

The music, the food, the waitstaff…and yes, the very loud music is one-of-a-kind in this terminally hip joint across the street from Berklee. If you’re trying to avoid college students you might be in trouble, but if you are longing for some good food an earful of an entire album on full blast, by all means get to the other side of that street and wait for a table (because you’ll almost definitely have to wait)! While the prices may be slightly more, it’s not outrageous for the location or the portion of food you get. And I’ve never heard a complaint about the food, whether it be breakfast, sandwich, baked goods…and oh yes, I’ve spent more than a few minutes debating over the Brie Cheese Sandwich or a slice of Pecan Pie.

…I know, I know, why not get both?

College students – grab those student coupon books. Grab a buy one, get one free coupon to a coffee shop and go with a friend! Get a few dollars off your next ice cream sundae! You can even get deals on hair cuts and manicures, or you could always go to Blaine Beauty School for a reduced rate on hair and nail treatments. If you’re interested in theater, there are always student rush tickets and student discounts. Or if you’d like to listen to some spectacular music in one of the best sounding music halls in the world, The Boston Symphony offers tickets to open rehearsals for $19, a college card for $25 dollars (see up to 25 performances), and rush tickets for $9.

Have a Charlie Card? Use it! And we don’t just mean for hoppin’ on the B line. Many places accept the Charlie Card for discounts.

So there you have it. Even if you’re trying to avoid a swarm of college students, you may find it difficult to avoid any of these favorite places. We don’t blame you. Who doesn’t love burritos, art and music? Take advantage of some of the offers here as well – we won’t tell anyone.

The Boston Public Library launched its Literacise exhibit on Saturday morning, inviting families to participate in the new trend. Mayor Thomas M. Menino was even in attendance to help with the ribbon cutting ceremony.

“It’s always great to be back at the library,” he said.

Literacise combines reading and exercising in an effort to develop more interest in reading for children. Irene Smalls, author of “Jonathan and His Mommy,” partnered with the BPL to put on the program. Her book became a large play area were the kids could read the story and follow along by bunny hopping, zigzagging and more, between the blown-up pages.

So what does child education have to do with fashion? Students from Lasell College’s Fashion Design and Production program were asked to design something based on a book.

Lasell junior Amanda Saladino circulated around the room with her model, Emmalyn Anderson, wearing a swimsuit inspired by Marcus Pfister’s “The Rainbow Fish.”

“Professor Mary Rupert brought this (project) too all the fashion students over the summer,” she said. Her final piece was made primarily from recycled newspaper, but also used paint, stained glass, shell and gold Lycra.

In a statement about her design, Saladino said, “As a child I found the book visually stimulating and was instinctively drawn towards the beauty and individuality of the Rainbow Fish. I considered him generous for giving away his scales and found it heartwarming that he gained friends through sharing.”

Though she added that as an adult she sees a more materialistic message in the story, the end result was heartwarming nonetheless. The suit got smiles from the children and Anderson was later accompanied by a pint-sized model in her own paper-made, fish scale inspired dress.

And so, Post-Boston Fashion Week reminded everyone that it’s not all glamour and guest lists – it’s about giving back to the city as well.

Photos: Brennan Degan for Blast. Licensing.

The show was put on by Synergy Events and ceremoniously hosted by Miss Massachusetts USA, Alison Cronin. It was divided into three segments: The first featured eight designers showing five designs each. The second showed three designers with 10 designs each, and the third segment featured the final two designers, then headline designer Keith Lissner.

With such a long program, Synergy provided intermission entertainment from singers Sophia Moon and Marcie. Despite high energy and good beats from both performers, the crowd in general was only mildly enthused.

The up-and-coming designers, though, definitely excited the crowd.

The first segment showed Skylier A. Blanchard (California), Crystal Noe (Boston), Claudiana Baranenko (Venezuela), Emily Hancock (Boston), Christel Akouri (Boston), Angela Chen (New York), J’aime Lizotte (New York) and Zach Lo (London). The standouts and crowd favorites were certainly Christel Akouri and Zach Lo.

Akouri’s pieces were heavy-looking gowns with intricate beading and often open backs. The final gown, in particular, drew gasps from the audience when the model turned to reveal a very low-dipping back with a trail of beautiful beading and embroidery.

Lo’s collection was highly editorial. The eccentric outfits incorporated plenty of animal print and elaborate hats. And to top it off, the models – two of whom were petite twins – were done up in white, mime-like make-up. All together, they looked a bit like they belonged in the Cirque de Soleil – in a good way.

During the first intermission, Miss Massachusetts USA spoke with a rep from Zach Lo who said, “I’m so impressed with the talent of the young designers coming up. It’s incredible.”

The second segment featured Caitlin Allen (New York), Andy Jacques (Boston) and Heather Luca (Minnesota).

Allen’s collection was described as “comfortable and stylish for everyday wear,” and while the light-weight fabrics looked comfortable, the styles did not seem likely to be worn off the runway.

Jaques and Lucca showed collections that were quite the opposite of Allen’s. Jacques collection included men’s and women’s styles that used a lot of bright blue, particularly in the form of metallic spandex for the women. Lucca described her collection as “neo-Victorian” and each look used a corset and ruffles.

Next Cronin brought Caitlin Allen back out to chat, where she talked about the struggles new designers face getting their names out and competing with other established designers.

The third portion featured Katie Dunn (Portland), whose collection is “constructed to flatter” and aims for “enhancement of the female form,” and Nadia Ivanova (Lodon), who looks at fashion as “a way of communication.”

Dunn’s collection achieved its goal, at least on the easy-to-flatter bodies of models. Several of the dresses fit snug through the waist with flowy or puffy skirts. Others had dipping neck and back lines.

Ivanova’s collection had a common theme of large, pastel sequins on the shoes. The women’s pieces were pretty, but a little plain, while the men’s mostly involved cropped pants – a style that has never really broken into the mainstream.

Finally, headline designer Keith Lissner, who was a contestant on Bravo’s “The Fashion Show,” showed his fall collection.

The collection was described as “feminine, unique and exuding a great sense of self.” The styles were certainly feminine – with flowing satins and puffy tulles, and the collection as a whole fit nicely together. In the order they were shown, one piece seemed to inspire the next. Certain fabrics, colors or lines carried over from dress to dress, making it all look almost evolutionary.

Cronin spoke with Lisser afterward. He offered advice to the up-and-coming designers, saying, “Always stay true to yourself. Stay the course, don’t stop, don’t quit.”

Overall, the show was a success, especially for an event in only its second year. The goal is to establish a more prominent fashion scene in Boston, but it’s too soon to see any real results. With another year like this one, though, the city might stand a chance.

Photos by Madeleine Smith for Blast. Licensing.

The event got off to a rocky start. Despite a 10:30 start time, the show began just short of 11:30, with a small distraction in between. Three models were brought on stage in robes to have their hair done – a process that took about 15 minutes of combing, blow drying, flower pinning, tulle wrapping and a lot of pained looks from the models.

The drinking, dancing crowd didn’t seem to mind though – the DJ was phenomenal. Still, there was a slight air of impatience.

“I’m getting bored, already,” one girl said. “This whole thing is such a tease,” said a man.

But the show eventually rocked into action with Aerosmith’s “Sweet Child O’ Mine,” later followed by a mix of music from the eighties to today. The collection reflected the music, with a combination of rock ‘n’ roll and hip-hop.

The added twist – a distinct eighties and nineties feel, particularly if you were in elementary school in those days. There were large floral prints, puffy dresses and skirts, colorful tights and even a puppy tank top.

Of course, this isn’t a collection for 10-year-olds, so there was plenty of mature style as well, including some very slim fitting dresses, skull prints and sequins.

“I thought there were some interesting pieces,” said MJ Yang from Toronto, Ontario. “I liked the shape of the dresses, I think they did a good job structuring them.”

She said was not impressed overall, though, and neither did local Bostonian Nadine Bentele.

“In terms of coats or skirts, there was nothing,” she said. But she did add, “It was very unique. Betsey Johnson, that’s her style.”

The women did agree that the hair and makeup was stunning, as did several other onlookers.

“I really liked the hair and the hair accessories,” 21-year-old Bostonian Katrina Fitzgerald said.

Scott Bosse, 25 and  also living in Boston, said, “It was awesome. I loved the make up.”

Overall, the show was like one big party. The short runway was at the center of the club where people were packed in right next to it. The DJ kept everyone dancing before and after the show.

“It was a fun show,” Yang said.

The evening’s entertainment featured rapper J the S (short for Jake the Snake), ambient hip hop dancers Swagga Inc, dj FAROFF from Bootie Boston and rapper Spohkes performing his Twitter song, “Follow Me.” All the while, a Twitter stream following the hash and tag #LoveTheCool was projected on the walls. There were also free Perfect Vodka drinks for the first hour.

What does all this mean? Besides one bumpin’ party, it means if you missed out, you can live vicariously through social media.

First off, you can check out the night’s entertainment via LoveTheCool show. It’s hostess and creator, @MichelleMMM, has posted some clips of interviews and performances from J the S, Swagga Inc and Spohkes.

And since this is Fashion TweetUP, here are a few choice tweets that graced the walls of Felt last night:

Minus the dancing, drinks and actual social interaction, it’s just like being there! Isn’t social media great?

The show, Dark Wave Disco, was a collection of cocktail dresses. As the models walked around two levels of balconies, spectators lined the balconies with drinks in hand. The crowd loved Mendoza’s collection of dresses that moved, flowed right past you.

“Everyone’s ready for something a little different,” commented Fashion Boston editor Alexandara Hall. “Boston fashion is more than Uggs and umbrellas.”

Macy’s celebrated fashion week Tuesday night by hosting Fashion Group International of Boston and the Launch Designers. Spectators sipped on cocktails as models stood on platforms and a DJ blasted top 40 remixes over the speakers.

“It’s a really nice way to experience fashion,” commented spectator Karen English, an Emerson College student. “Usually at a show you cant get that up and personal to the pieces. The model walks past you and bam they’re done, that’s all you get to see.”

Guests had a chance to walk up to the models, ask them to turn, actually touch the clothing. The designers were also standing close-by and available for any discussion of their collection.

The Launch Designers was a group of five up and coming designers in Boston, handpicked by FGI.

Millie Bautista of the Dominican Republic showcased a line inspired by everyday upscale fashion with tiny details to make you drool.

Paulina Gilson drew her inspiration for her impressive silhouette of jackets from a castle in her native Czech Republic. “The architecture, and how everything works together. I feel like it just clicks,” she said. For Gilson fashion is about a balance. “It’s not overpowering. It’s wearable.”

Eddie Phillips of Southbridge had designed a more simple collection of cocktail wear. “I like things simple,” said the former accountant. With clean lines, and astounding texture, his collection is far from ordinary.

Nara Paz started out as a bathing suit designer in Brazil. After moving to America she had different hopes and dreams, “I want to move to the high end of the market. I want it to be more than a dress, to me fashion is a piece of art.” With her dramatic use of colors, sharp attention to detail, and innovative shapes, Paz has definitely created her own pieces of art for the human form.

Elena Sanders of Watertown showcased her line of “steampunk.” Sanders was inspired by Victorian-era steam powered technology, and the coal-stained faces of the workers. WIth a variety of different textures and materials, lots of metal and gears, her pieces look like a bit like costumes. “But it’s a lot more than your Halloween costume,” Sanders defends. It’s the kind of costume you’d be intrigued by for hours, and takes a creative ingenious mind to create.

“This provides a great opportunity for new talent to be featured and kick-start their businesses,” commented Jay Calderin, Executive Director of Boston Fashion Week.

Frank Santos, the R-rated hypnotist

Frank Santos, also known as the “R-Rated Hypnotist,” died in his sleep Tuesday morning at his Cumberland, R.I. home. He was 60 years old.

During Santos’ 20-year career as a hypnotist, he became famous for his highly sexual act, which in turn made him popular on college campuses. He was certainly a hit in Boston, where he frequently performed for MIT fraternities and had an annual show at Boston University. Santos was also a regular performer at casinos and comedy clubs, and on TV.

Santos also often toned-down his act for high school or family shows.

“He wasn’t that old,” Boston University junior Brittany Aranowitz said to The Daily Free Press, BU’s independent newspaper. “It’s like a BU freshman tradition at BU Central to have him at the beginning of the year.”

His act was both comedic and sexual, and the latter of those qualities put some people off. But mostly, it made him a nation-wide hit. BU students told The Daily Free Press they saw him make students dance and sing, and even have sex with chairs.

“He got people to laugh at themselves,” said Ocean State Follies founder and friend Charlie Hall to the Providence Journal. “To see these bodybuilders from Johnston coming out of the men’s room wearing nothing but pantyhose made me a believer. I guess it worked.”

Steve Schirripa, who played Bobby “Bacala” Baccalieri on The Sopranos, told the Providence Journal, “Frank was a very dear friend of mine. I’m very upset.”

The wake will be this Friday at 4 p.m. at the Lincoln Funeral Home on Lonsdale Avenue in Lincoln, R.I. A private funeral will follow.

We did a lot some days and a whole lot of nothing on others. Still, I left feeling that I must return to Puerto Rico. I have a feeling there’s a lot that I still need to see.

A few thoughts: While Old San Juan is charming, I got the distinct feeling that the city in general is trying mighty hard to become South Beach. Places push their prices sky high, blare house music, drape everything in white and compare themselves to The Delano. To fall into this would be a shame. While I love South Beach, Puerto Rico is no South Beach and I wish they’d try to forge their own identity rather than become copycats. The result ends up looking like a fake Louis Vitton bag: kind of desperate and cheap.

I’m also at a loss when it comes to the service in Puerto Rico. Whether at a restaurant serving comida tipica or an upscale place with menus in English, the waiters were the same: they’d come and take your order, bring your food and then disappear. Getting a check or paying a bill were nearly impossible and probably doubled the amount of time I would have spent in any establishment. This wouldn’t have been nearly as bad if I’d had some kind of drink in front of me, but sitting at an empty table, with an empty glass, trying to flag down a waiter is simply no fun. It also makes the dine and dash a tempting prospect”

Notables: Eating well in Puerto Rico is easy. Eating healthily, not so much. It seems the Puerto Ricans like to fry everything- fish, tacos, plantains. You name it, you can probably find it fried. Even seemingly good foods like rice and beans are cooked in ways to increase their calorie content- a technique that harks back to the days when people had to subsist on the basics. Rice is typically cooked with lard, while beans come stewed with some kind of pork fat.

We ended up at a strip of food stalls in Loquillo one day, about an hour east of San Juan, but I was so hungry I forgot to take pictures. There must have been 50 places, all lined up on the beach, all selling chicharron, mofongo, fried fish and yellow rice. While the comida tipica was tasty, I can’t figure out how these places survive when they seem to all sell the same thing.

The Surprise: San Juan Water & Beach Club in Isla Verde. Yes, this place falls into the category of establishments trying too hard to be South Beach. But the lovely ocean views, waterfalls in the elevator and not too pretentious service made it work: this place is chic, fun and definitely worth a visit. We started our evening at Wet, the rooftop bar which afforded a lovely 360-degree view and a too-cool-for-school atmosphere. This would be a great place to come on a date, or to start a rowdy evening with friends. (One complaint: they don’t have a cocktail menu. What upscale nightlife establishment doesn’t have its own cocktail menu?)

We then had dinner at Tangerine, the restaurant downstairs that emphasized ambiance with blue lights, a waterfall behind the bar and white everything. While appearance is good, what sets this place apart is the fact that the food was tasty and original.

We started with a trio of ceviches: ginger tuna, topped with candied ginger; coconut snapper; and tangerine salmon. Each was distinct and unlike any ceviche I’ve ever had: the snapper was subtly sweet, the tuna had a bit of bite and the salmon emphasized sour.

Next, we had a paella with red snapper. It was a lovely execution, not at all greasy, which can be the case with paella. The rice was accented generously with carrot, zucchini and red pepper, as well as large, gorgeous chunks of snapper.

The highlight of the evening, however, was the steak with green chile sauce. To be frank, I didn’t have high hopes for this one, but we didn’t think two tapas-sized dishes would be enough to eat (though in the end, two would have been fine). Chunks of tender beef sauteed in a red-wine, chile and caper sauce, and served with house fried plantain chips, this dish was succulent, savory and impossible not to love. While our previous two dishes had been good, this one set the bar even higher.

The Regret: Driving back to San Juan from Loquillo on Saturday I passed a sign for chicharron de conejo. I was intrigued. Chicharron are typically fried pieces of pork skin and conejo is rabbit”� fried rabbit skin? Alas, I kept driving, and now I haven’t been able to stop wondering what I missed out on.

While I mostly have great things to say about Puerto Rico, there was one place that annoyed me so much, I feel compelled to warn others to stay away, especially because it’s supposed to be one of the best places on the island.

The Disappointment: Budatai in Condado. Frommer’s led me astray with this one, naming it one of the 10-Best Dining Bets in Puerto Rico. Perhaps the good people at Frommer’s only ate at 10 places in Puerto Rico? Executive Chef/Owner Roberto Treviño is a contestant on Iron Chef America this season, and if this cuisine is any indication of Treviño’s talents I’d avoid putting any money on him winning.

Located across from La Ventana al Mar Park, the terrace area where we ate did have lovely views of the sea and surrounding area. However, that did little to make up for the limited menu or poor execution. My first beef with Budatai came with the menu, which boasted “Wild Salmon”� but which our server then informed us was actually farm-raised. My sense of distrust raised immediately. Why would you put “wild”� on the menu if it isn’t? What other fabrications are included? Is the vegetarian cuisine truly vegetarian? Is the duck really duck?

We started with some vegetarian egg rolls, which interestingly enough had cheese in them. Yes, cheese, which in my book is the ultimate faux-pas when it comes to Asian-fusion cooking. Worse, the cheese was gooey and tasteless, adding nothing but calories and a strange mouth feel.

My companion, who keeps kosher and hence had little to choose from on the shell-fish and pork heavy menu, reluctantly opted for the salmon, which came with vegetables and a Bearnaise sauce- again, a strange offering at what is supposedly an Asian restaurant. It was forgettable at best. I opted for the pork dumplings (billed as the house specialty) and a side of duck fried rice.

In his last column as The New York Times’ dining critic, Frank Bruni suggested that one way to safely navigate a restaurant’s menu was to “scratch off anything that mentions truffle oil.”� I wish I’d listened. As a rule, pork dumplings are usually a safe standby in Asian places. Budatai’s started off promisingly enough with some well-flavored pork wrapped inside a doughy wrapper. Then things got a bit”� well, crazy. The dumplings looked like they’d been grilled, but they were about as crispy as chewing gum. Then, they were topped with what looked like any and everything the chef had within reach: some strange brown sauce, caviar, truffles, truffle oil, garlic, sesame seeds, watercress”� and those are just the things I could identify in the terrace’s half-light. It was a cacophony of flavors, so busy I wondered if I’d even notice if half the ingredients were missing.

The duck fried rice was similarly busy. Greasy, with only a trace of duck, this dish came laden with sweet plantains, which were just weird. Just say it: rice, banana and duck”� it even sounds weird, doesn’t it? This dish would have been saved with more duck and perhaps the inclusion of some complimentary ingredients: think scallion or bean sprout. Banana? Not so much.

The Delight: Miró, also in Condado. This place obviously caters to tourists, but had a few hard to find dishes, like grilled baby octopus and arroz negro — rice cooked with squid ink and then mixed with a variety of shellfish. In addition, the sangria was pretty amazing. Made to order with red wine, brandy, triple sec, pineapple juice and a squirt of sprite, it was refreshing, but not too sweet.

According to the Beverage Information Group, light and low-carbohydrate beer helped boost sales, particularly the launch of Bud Light Lime last year.

“The growth of the distilled spirits and wine industries continues to take market share away from beer industry, albeit at a slower rate in 2008 than previously,” the group said Monday in a statement.

Bud Light Lime, first thought of as a seasonal beer, helped the light beer segment grow more than 2 percent

“Ice” beer also saw an increase, gaining 4 percent.

Imported beer sales have been down since the recession began, the group said.

Okay, it’s Sunday, and you feel like the only person in Boston who isn’t glued to the TV watching the Patriots game. So not true! It might seem like Tom Brady casts a spell that brings the whole city to a halt, but there are a million other things to do instead this Sunday. With everything from street fairs to poetry readings, here are a few ideas to get you started.

Matinee Madness

If you really want to escape, head to the movie theater to find an alternate reality where Megan Fox is possessed by a demon and Matt Damon is fat. Jennifer’s Body, a quirky horror flick from Diablo Cody, the writer of Juno, opens this weekend. It stars Megan Fox as a bloodthirsty cheerleader who starts killing off her male classmates. Another new flick worth seeing is The Informant, which stars Matt Damon as a bumbling exec who starts spying on his company for the FBI.

Hit the Streets

To load up on live music and lots of your favorite street food, head over to the Allston Village Street Fair. From noon to 6 p.m., Harvard Avenue from Brighton Avenue to Cambridge Street will be jam-packed with art exhibits, food vendors and street performers. There will also be three stages of live entertainment featuring local bands like Bird Mancini and Three Day Threshold, as well as Irish step dancing and a troupe of belly dancers.

Be A-maize-d

Get in touch with your inner child and take advantage of the great fall weather by exploring one of the area’s corn mazes. For under $10 per person, you can put your sense of direction to the test and see if you can find your way out of an elaborate maze built right into a cornfield. North of the city, try Marini Farm in Ipswich. South of the city, Sauchuk Farm in Plympton has a maze dedicated to 100th anniversary of the Lincoln cent — from above, it looks like a penny!

Culture on the Cheap

It’s time to channel your artistic side because Sunday is the perfect day to visit the Museum of Fine Art. From 10 a.m. to 4:45 p.m., admission to the museum is totally free. So for less than you spend on your morning coffee, you can enjoy exhibits such as Vida y Drama: Modern Mexican Prints and Seeing Songs, a collection of works inspired by music. ReadBoston will also be there holding a book drive, so you can top it all off by doing a good dead and bringing a children’s book to donate.

Poetry in Motion

For something more unusual, stop by the Forsyth Chapel in Forest Hills Cemetery at 2 pm for a reading by The Carpenter Poets of Jamaica Plain. The group of local craftsman discovered a shared love of poetry more than a decade ago and have been meeting for poetry readings ever since. For $5, you can join them to hear their latest works and enjoy the architectural beauty of the 19th century chapel.

Retail Therapy

If shopping is more your type of sport than football, you should check out the Sowa Open Market. Located at 540 Harrison Ave. and open from 10 am to 5 pm this weekend, the market features 120 different vendors. Browsing through the booths, you can find everything from handmade pottery, one-of-a-kind jewelry and the latest creations from local indie fashion designers to fresh flowers, tasty baked goods and produce from area farmers. With free admission and free parking, too, you can’t lose.