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V.24 No.25 | 6/18/2015


The Daily Word in shark attacks, festival mishaps and space porn

The Daily Word

In the capital of Georgia, flooding killed a dozen people and freed zoo animals to run wild in the streets.

Two teens lost limbs in separate shark attacks on a North Carolina beach over the weekend.

Eating this Thai delicacy could give you liver cancer.

Here are some pointers for eating seafood.

You can finally have a conversation with your sex doll.

A man successfully got someone pregnant after a penis transplant.

Rachel Dolezal has resigned from her position at the NAACP. This could free her up to focus on her artwork.

You can be fired for being a stoner in Colorado even though it's legal.

The Belgian Privacy Commission is suing Facebook.

In local news, a Heights Summerfest attendee was struck by an drone.

The singer of Smash Mouth flipped out on a bread-throwing audience member in Fort Collins and threatened to "beat the fuck" out of him.

Porn in space is imminent.

V.23 No.36 | 9/4/2014
Eric Williams

Restaurant Review

Fresh Fish by a Ghostly Sea

Down N Dirty Seafood Boil

Gail Guengerich gets deliciously messy on the shores of a prehistoric ocean.
V.21 No.36 | 9/6/2012
Toritos,   roasted yellow peppers stuffed with shrimp
Eric Williams

Dish Jockey

Marisquería Roulette

El Zarandeado pays off

A gray snapper is split down the middle so perfectly and precisely that, after the spine is removed, the fish lies flat, flatter than any flounder. It’s arranged skin-side down with nothing but white flesh exposed, then covered in onions and a creamy, mustardy chile sauce before it’s baked into something you’ve never seen or tasted before.
V.21 No.14 | 4/5/2012
Eric Williams


Farm & Table

This market basket overflows with surprises

The “farm to table” movement—or “field to fork,” or “farm to plate,” and so on—has been gaining traction in every corner of the country, and Albuquerque’s newest member of this growing club didn’t mince words when deciding on its name. After a long winter of teasing us via its Facebook page, Farm & Table finally opened on Fourth Street between Paseo and Alameda. The setting is gorgeous, inside and out. The food walks the walk and is reasonably priced for what you get. And the chef, Ka’ainoa Ravey, is a freaking genius.

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V.21 No.1 | 1/5/2012
Sous Chef Stephen Wood lends a hand in Bob’s kitchen.
Sergio Salvador


Chez Bob

Worth the encore

Chez Bob is a little bit elegant or a little bit awkward, depending on your perspective. Mine changed dramatically between my first visit, two years ago, and my recent return. After writing the place off, I was drawn back by rumors of major improvements in both service and food.

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V.20 No.42 | 10/20/2011


The Daily Word in lions, commoners and mixtapes

The Daily Word

Breaking Bad” smashes ratings record with Season 4 finale. (Remember when we interviewed the Cranston and the show’s creator?)

UNM students protest Chick-fil-A for donating money to groups that oppose gay rights.

Sarah the lion at the zoo has died.

KOB grills Occupy Albuquerque protesters for solutions.

We have a permit. It’s called the Constitution.” —Occupy Boston.

Gov. Susana Martinez’ PAC took in thousands during the legislative session, though state law prohibits politicos from doing so directly.

Target promises to sell only sustainable seafood by 2015.

Gawker dubs FOX News article on funny, sexy women possibly the most horrifying thing ever written.

Top headline of the day: Why are these galaxies bending like crazy snakes?

Mixtape of the lost decade.

Slutoween is coming!

King of Bhutan marries a commoner. Trendy.

Taiwanese death metal.

Why some women are not getting married.

V.20 No.24 | 6/16/2011

Food for Thought

American Sardine

When tiny fish are hugely sustainable

A seafood meal is the one opportunity most Americans will ever have to eat a wild animal. Given the illegality of selling wild game, only hunters and their lucky friends get to munch the many tasty beasts that roam the boondocks. Eating a wild thing is like walking around in bare feet. It's exposure to an ecosystem, and a direct connection with the planet. Eating wild fish is like a swim in the ocean—except in this case, the ocean swims inside of you.

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V.20 No.17 | 4/28/2011
Ham hock and pork garlic sausage make   bun bo hue   a fine swine soup.
Sergio Salvador

Restaurant Review

Café Trang

Flavorful forks in the road

Though the plating and presentation of the food at Café Trang is classy, the place has a no-nonsense pragmatism that’s just as pronounced. The walls of the clean, open dining room are nearly barren, sending the message that all artistry is reserved for the food. And the drink options are at the top of the menu, rather than the bottom where they’re usually found—a refreshing bit of sensibility given that your drink order is the first thing the server asks of you.

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V.20 No.13 | 3/31/2011
Seafood salad
Sergio Salvador

Restaurant Review

Thai Cuisine

So very special

It’s a funny thing about specialties of the house: Sometimes they’re the only thing on the menu worth eating. Other times, as is the case at Thai Cuisine, the specialty isn’t my favorite. In this instance, it’s kind of like a wide-noodled pho with pink broth.

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V.20 No.12 | 3/24/2011
Mina Yamashita

Mina's Dish

Shucks! We Got Oysters

If you’re an East, West or Gulf Coastian homesick for good, fresh bivalve mollusks, weep no more. Suddenly Albuquerque is full of them. On the other hand, if you’re put off by the idea of eating this viscous morsel, I urge you to give it a try. It’s an acquired taste, but not so different from indulging in good sashimi at your favorite sushi bar or a well-made ceviche.

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V.20 No.10 | 3/10/2011
Chinese dumplings
Sergio Salvador

Restaurant Review

AmerAsia & Sumo Sushi

You say Confucius, I say Zen

Sometimes it freaks me out when Chinese restaurants serve sushi. Japanese food is light and neat, leaving nothing to chance. Prepared with short, meticulous strokes, sushi is the epitome of this culinary ethos. Meanwhile, Chinese food is created with broad, heavy, greasy strokes, unafraid of the chaos of a stir-fry. The two foods don’t belong together, and it often seems like they only end up on menus that are cynically aimed at ignorant Americans who think all Asian food is the same.
V.20 No.6 | 2/10/2011
Steamed bass is under wraps.
Sergio Salvador

Restaurant Review

Saigon Restaurant

A tale of two Saigons

The process by which restaurants get selected for this column involves equal parts strategy and serendipity. New restaurants, if they’re any good, are no-brainers for coverage. But sometimes a case can be made for older places, especially if the Alibi has never covered them.

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V.20 No.4 | 1/27/2011
Oysters on the half shell
Sergio Salvador

Restaurant Review

Desert Fish

So fresh, you’ll feel the sand between your toes

“Je ne sais quoi” is an overused phrase, and I’m as guilty as anyone—usually with a terrible, dramatic French accent. At Desert Fish, for once, I said it appropriately.

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V.20 No.3 | 1/20/2011
A Thai-style hot pot is cooked right on your table.
Sergio Salvador

Restaurant Review

Pho Saigon

Pho for the fun family

In recent years, Albuquerque has been home to at least four Vietnamese restaurants with “Saigon” in its name. Those familiar with Vietnamese cuisine won’t be surprised, as its pool of restaurant names, by some unwritten decree, remains curiously small. So many contain the word “Pho” you’d think it was a synonym for Vietnamese food, rather than a bowl of soup.

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V.19 No.52 | 12/30/2010
The sleeper story of the year: Corn pesticide kills bees.

Year in Review: Food

The Year in Food

Farm laws and spilled secrets

Some will argue that 2010 was the year homemade sausage finally came of age, or the year the school garden movement exploded. Others will remember 2010 as the year KFC's Double Down sandwich made its glorious debut. With so many food preferences and priorities, you can hardly make an end-of-year food list to please everyone, so let’s start with what the people think. Some of them, anyway.

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