WITH its picnic tables and chipped folding chairs, Towpath feels as if it should be in a shack on the beach, not on the ground floor of a converted factory in East London. Wine is served in juice glasses, and food is limited to bar snacks like almonds or radishes served with anchovies. During a recent visit, a young, chatty crowd filled the seats and benches Towpath sets up on the narrow Read more
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As Life Spins On, the Midway Beckons
IN 1932, when the Great Depression was getting its second wind, a New York-based wire editor for the Associated Press published a novel about the agricultural shows he remembered from his childhood in a middle-of-nowhere Iowa town that doesn’t even exist anymore. Phil Stong’s “State Fair” was a smashing success. Bleaker than the 1945 Rodgers & Hammerstein musical film it inspired, Read more
Denver Chefs Head for the Garden
DENVER chefs face special challenges cooking a mile above sea level. At that altitude, meat and fish dry out faster and baking requires all sorts of adjustments. Meanwhile, the brutal winters, scorching summers and thin, arid atmosphere can be unkind to produce and livestock, making sourcing ingredients from in and around the city no easy feat. And yet an increasing number of hometown chefs are Read more
Advice on Using Credit Cards While Traveling Abroad
I WAS driving to the Los Angeles airport in April when apparently I did something suspicious: I stopped at a gas station and filled up the tank. By the time I returned the rental car and got to my gate, I had a fraud alert message from my credit card company, U.S. Bank. Since I don’t own a car and rarely buy gas, it seems that $13 fill-up raised a red flag. Such is the state of credit card Read more