One Catfish, Two Catfish, Three Catfish, Four...

How much catfish can one person eat, anyway?


Assistant Art Director

Riverfront Times has an immediate opening for an Assistant Art Director. The Assistant Art Director will assist and support the Art Director in producing sophisticated and vibrant content for the print and online versions of the paper and, under the supervision of the art director, will design supplements and related collateral. Successful applicants will possess excellent communication and organizational skills, the ability to juggle several projects on deadline and a firm command of InDesign, Photoshop, Illustrator and Quark Xpress, as well as page layout and editorial design experience. Knowledge of PDF and PostScript technology and Web production are a plus. This is a full-time position, with competitive salary and benefits. Interested applicants should submit cover letter, résumé and samples to:

Tom Carlson, art director
Riverfront Times
6358 Delmar Boulevard, Suite 200
St. Louis, MO 63130
[email protected]
No phone calls, please.

Editorial Assistant

Riverfront Times is looking for someone to keep our Editorial Department running smoothly. Candidates should possess excellent clerical, communications and writing skills and a knack for organizing and following through on complex projects. This position requires extensive knowledge of office systems (phone, fax, computer), including familiarity with Microsoft Word and Excel. The ability to work independently in a deadline-oriented environment is a must, database management experience a plus. 35 hours per week; competitive salary plus benefits. Interested candidates should send a cover letter and résumé to:

Ellis Conklin, managing editor
Riverfront Times
6358 Delmar Boulevard, Suite 200
St. Louis, MO 63130
[email protected]
No phone calls, please.

Feature, May 10, 2007

Noodle Men

How do you count your catfish? I just got through reading Malcolm Gay's article "Using Their Noodle," and I must tell you that Mr. Ramsey wasn't 100 percent accurate on how many catfish you can catch. You can catch a total of 20 catfish a day, but you have a 40-fish possession limit. I don't know of any fishermen who eat all of the fish they catch that day. Technically, I guess, you could catch twenty fish a day every day of the year, but you would need to eat a lot of fish on the day you catch it. That is a lot of fish to eat.

I just thought you might want to know, since Mr. Ramsey never states anything about a possession limit on the fish you catch. It isn't practical to state you can catch 20 catfish a day, 365 days a year.
Mike Maloney, St. Louis

You Are Here, May 10, 2007


A bitter pill: Being a barroom troubador, I pick up the RFT to see if any new opportunities have opened up. On page six I see "You Are Here" by Tim Lane, about Earl Gibson at Hammerstone's.. On page 74 I see Hammerstone's Erik Brooks listed in small print as playing on Sundays at 8:30 p.m. Nowhere in Lane's story does it say Erik Brooks plays an hour of solo guitar, singing requests and then gets his old friend to sit in and sing a few numbers.

Hell! I'm the guy who hands him my microphone after singing a song I wrote, called "Earl."

The sketch is good of Don, Dave and Earl. Was I invisible that day? I'm the guitar player on the other side of Earl! The only famous person I play music with has been retired 21 years. Would it have killed Tim to include me in my own gig?

I could have given that article to my mom on Mother's Day. Maybe I'll have to wait 40 more years (I'll be 86) for the paper to notice, but Mom probably won't be around then. Thanks for nothing!
Erik Brooks, St. Louis

Keep It Down, May 10, 2007

How to Cook a Sheep Head

The Icelandic method: The sheep's head would have been more palatable if Malcolm Gay's preparation had been slightly different. Then perhaps those he invited to sample the meal might have been more inclined to taste the delicious sheep head.

I was born and raised in Iceland, and while I lived there sheep head was part of the diet and I always enjoyed eating it and thought the heads good eating. My recommended preparation method:

1) The wool on the head should be burned off carefully (singed).

2) With an ordinary saw, saw the head into two halves and remove the brain and discard. Clean the head in warm water and scrape the singed skin and clean off all blemishes from the sawing. The eyes are intact, but the tongue is now divided between the two halves.

3) Prepare a large pot with water and get the water to boiling and place the head halves in the boiling water. Cook slowly until done.

You may eat the head out of the pot, but we always let the heads cool down (this was usually a winter food). In my home the sheep heads were served cold with stewed potatoes and a special decorated flatbread that reminds one of Indian bread (except no sugar is sprinkled on).

Most Icelanders loved sheep heads, but nowadays the youth of the island prefer American-style food. I would walk several miles for singed and boiled sheep heads (not much meat is on the head).

During World War II, thousands of American servicemen served in the U.S. Army in Iceland. I guess that many or most of them never took to eating the sheep heads; they called the food "faces."

In Iceland, everything from the sheep was utilized and eaten. And over the centuries a lot of starvation occurred from time to time, so singed and boiled sheep heads were a gourmet food to eat.

By the way: The eyes are good eating when cooked and served cold. There is a lot of fatty tissue around the eye, and it adds to its flavor.
Valgard Jonsson, St. Louis