By Lindsay Toler
By Chad Garrison
By Brett Koshkin
By RFT Staff
By Lindsay Toler
By Riverfront Times
By Danny Wicentowski
By Pete Kotz
Only if you wear those goofy glasses:Your cover art has really been disgusting lately. If it's not the photographic blood and gore of the horror-flick maker [June 19], it's those awful illustrations by ... well ... by whoever draws those awful illustrations (although the cover art for "Serial Tiller" [July 24] has been the least offensive of late). It's nice to know that I can forgo lunch on Wednesdays and simply read the RFT. Hey! If I lose a lot of weight this way, could I be the RFT's Jared?
Got all of that one:I just wanted to say, your reporters [conduct] the most in-depth investigation that I have ever seen. This is only complemented by a very neutral perspective, a "let the reader make his own judgment" type of story. This Tiller story [Bruce Rushton, "Serial Tiller," July 24] is a real humdinger -- you should pat yourself on the back. Very good reading.
via the Internet
Cocked and Locked
Smoke gets in his eyes: Where do you cats find goofballs like this [Wm. Stage, "Indoor Fireworks," July 10]? If this hick wants to get, say, a gallon of milk about the time all the drunks are coming home at 1 a.m., does he go fire up the M-1 Abrams battle tank? Someone needs to find out if he may have other health issues, like maybe why he keeps watching All Quiet on the Western Frontover and over. Sure, we have problems with secondhand smoke. It's a problem that's been well researched by our local media. But, reality is, government is as good as the people we vote into office. Send 'em fishing with a handful of Xanax and some minnows.
Buy some Pampers: When I saw your article on Joe Morgan, I almost dirtied my diaper. Is he so concerned about secondhand smoke he has decided to promote Home Depot with his respiratory mask? Does this rocket scientist even realize that for the last eighteen years he has been driving trucks that run on diesel fuel while merrily making his rounds to various Schnucks stores on highways and side streets of the greatest pollution-producing country in the world? I am wondering if he wears his mask in traffic jams while he inhales carcinogens from untuned cars, trucks and motorcycles. His chances of croaking from his own truck's fumes are probably ten times higher than passing on to the Great Beyond from a clerk's secondhand smoke. He isn't affable, he's "laffable."
via the Internet
Just catching up: Regarding Eddie Silva's "The Longest Day" [March 20], I realize this article is months old by now, but I just got around to reading it. This is a great piece, and I strongly encourage you to print more stories of this nature. If we do not understand our history, we will continue to make the same mistakes, and St Louis will never be a great city again. There are many positive signs within the city limits, but the city as a whole dies a little bit with every new home built in O'Fallon and Wildwood. St. Louis is still a real city -- but without the central core, it's just another collection of suburbs with no unique identity.
By the numbers:A well-informed food critic should know the difference between Gulf escolar and Hawaiian escolar [Jill Posey-Smith, "Side Dish," July 24]. Hawaiian escolar does not contain the elements that give gastric distress. Hawaiian escolar is as expensive as big-eye tuna. Escolar is specifically targeted and fished. It is not a tuna-net byproduct. Less than 1 percent of the people who eat escolar experience diarrhea, according to marine biologists. R.L. Steamer's serves only Hawaiian escolar, with customers coming back repeatedly for the fish. Please research your subject more thoroughly.
Larry and Leslie Shifrin
You came, you wrote, we listened:Upon returning from a trip out west, I was shocked to find out that you had not only written up my most recent project but had pretty well killed the concept before it had a chance to fully develop [Melissa Martin, "Throw Mama," June 5]. As a consultant, I can and have done everything from a hotdog stand to a full-scale top-of-the-line restaurant. We opened the Spaghetteria to introduce a new concept to St. Louis, yet a standard concept in Italy -- a casual restaurant which provides a wide selection of spaghetti dishes and fixed-price meals rather than the traditional à la carte menu. The upside to this is that because of your prompt review, we have revamped Spaghetteria Mama Mia to make it a more traditional restaurant. The new format consists of a rotating chalkboard menu of classic and innovative Italian dishes from all regions. [Dining is] set in a casual atmosphere and menu items are inexpensive, yet we have a nice selection of Italian and California wines by the glass, as well as by the bottle. I hope you will stop by the Spaghetteria sometime soon to see the new format that you initiated.
Spaghetteria Mama Mia