V.18 No.32 | 8/6/2009
Food for Thought
Three simple ways to relish beets
By Ari LeVaux
Alain Passard, founder and head chef at L'Arpege in Paris, pulled meat from his menu in 2001 because, he announced, he wanted more culinary challenges. "One day I woke up and asked myself, 'What have I done with a leek, with a carrot?' Nothing, or maybe just 10 percent of what can be done with a carrot."
NEWSLETTERS Great Alibi stories, events and deals delivered to your inbox each week. No fooling!
The Lady in Question at Vortex Theatre
A suspenseful tale of a world-famous concert pianist visiting Germany who finds herself enamored with a handsome professor and entangled in his attempt to rescue his mother from a Nazi prison.
Through The Roots • reggae • Vibestrong • rock • Burque Sol • Pocketful of Dub Soundsystem at Launchpad
US and the Arab World: The Significance of a Broken Relationship at UNM Continuing Education BuildingMore Recommended Events ››