2006 Fall

The Truth Can Be A Good Thing

Let us take a few moments to ponder the corrosive nature of pessimism and its companion, bending over backward in the face of bad news to put the best face on things. Both are civic diseases of significance in our corner of the world. This is not merely anecdotal testimony from someone involved in public life …

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Salt, Air, Time and a Pig’s Hind Leg

In a food world where cured pork products have been catapulted to sexy heights of connoisseurship by chefs like Mario Batali, Pittsburghers blithely accept, take for granted and plain underappreciate the elegant—and bargain-priced—sausage and prosciutto made here in a fourth-generation family business in the Strip. “Parma is the best kept secret in town,” says Chef …

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