By Sam Levin
By Jessica Lussenhop
By RFT Staff
By Keegan Hamilton
By Gavin Cleaver
By Sam Levin
By Sam Levin
By Sam Levin
Feature, February 7, 2008
That "Crazy" Gladney
Just a little bit nuts: I wanted to thank Kristen Hinman for writing "7-Up Vs. Coke." I really enjoyed this story for somewhat personal reasons. Being a bartender at Mosaic, I hear a lot. Some of it is bullshit, but some of it isn't. I am the kind of person who loves information, whether it is false or not, but the truth is always preferred. Kristen's story seems to put a face to the "crazy" and "insane" Andrew Gladney. I felt that this man was too intelligent for his own good, and that he was a little nuts. Unfortunately, that was the only Gladney people saw. Maybe, the "crazy" Andrew Gladney was the only one left at the end.
Joseph Guja, St. Louis
The good and loyal Gladney: Kristen Hinman wrote a very nice story on Andrew Gladney; I wish I were able to agree with all of it. I am very close to both Andrew and Susan. I was hired as the opening executive chef at Mosaic. I put my heart and soul into that restaurant and eventually got screwed over by Claus Schmitz. Ironically enough, Claus called me about four months ago to say thank you for everything I did for him, and that if it wasn't for me, he wouldn't have achieved the level of success he currently has. Through it all, Gladney was always in my corner as a friend and adviser. His association with Claus was good at first and eventually soured, much like anyone who has dealings with Claus, who was always wanting something and then trying to figure out a way not to pay for it.
Is Andrew the perfect role model? I think not; he has made a series of errors, but he has done a serious amount of good for people as well. I don't recall witnessing any wrongdoing by him with bartenders or drug use, but I have seen him with his two boys and watched the love, care and fathering he displayed, which too many parents in this country lack. The RFT must be lacking interesting press to write a five-page story on this guy and assassinate him in front of his peers and the town he grew up in.
Spencer G. Wolff, St. Louis
The Gladney who went to war: My uncle, Graves Gladney, who was mentioned in "7-Up Vs. Coke," was indeed a war hero. But he didn't parachute into Normandy on D-Day. He had broken his leg in jump training in Texas and went in on the invasion in a glider while wearing a walking cast! The jeep in the glider came loose during landing and killed everyone in the glider except my uncle. He retrieved his rifle case from the wreckage and hobbled to a church bell tower that night, where he slept. In the morning, with German troops mustering over 500 yards away, he used his binoculars to pick out the guy with the most medals on him (a general). Using a lifetime of skills, he calculated bullet drop and wind effect and shot the general in the head at almost a third of a mile. He then hobbled out of the bell tower and away from the church. Within a few minutes the structure was leveled. He later told me that being on a battlefield and not being able to run was one of the most terrifying experiences of his life. To his dying day he expressed amused amazement that he got out of World War II alive.
John Ross, St. Louis
Café, January 10, 2008
Duck Torture Alert
Scott's stomach is turning: I just read "Just Ducky," Ian Froeb's review of Araka. I found the gleeful description of his enthusiasm for foie gras utterly disturbing. There are many horrendous practices in the meat industry, but the production of foie gras must rank as among the most stomach-turning. I'm a vegetarian, but that wasn't always so, so I understand the potential appeal of meat. However, it is no exaggeration to say that ducks are tortured during this practice. A massive amount of corn is injected directly into their stomach, causing immediate diarrhea, extreme discomfort, and deadly neck punctures. The duck's diseased liver grows to ten times its normal size, and the duck is then slaughtered just before it would die of this practice. Needless to say, I hope you seriously consider whether your taste for diseased duck liver is worth torturing animals for. I also noticed that this restaurant serves veal. Wow. Thanks for the review; that's one less restaurant I need to go to. I hope Ian Froeb will consider highlighting other restaurants who are now serving less cruelly produced meat, such as grass-fed beef.
Scott Ogilvie, St. Louis
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