BWTM: Weekly Wrap #003
Press for the pop-up, Talking Heads, and my two favorite TJ's snacks
The Lede
Last week, Style Weekly reporter Mary Scott Hardaway took a look at some of Richmond’s newer pop-ups, including Bebow! It was a bit surreal to be on the other side of an interview and excrutiating to be photographed (although Scott Elmquist is a lovely soul who made up for my reticence with his skill), but overall, it was a thrill and an honor to be in the same company as the folks from Hem & Her and Shift Meal! Aaaand it pushed me to announce the date for the next Bebow pop-up, Wednesday, October 25! Get on the mailing list by dropping your email in Bebow’s DMs!
The Read
Good news and a great read for Talking Heads fans: A once-in-a-lifetime reunion: Talking Heads on ‘Stop Making Sense,’ the Big Suit and their future.
“I was a peculiar young man — borderline Asperger’s, I would guess,” Byrne once wrote on his website. There was a nervous quality to Talking Heads — onstage, Byrne was like Gregory Peck crossed with Edward Scissorhands — but the group’s songs, often about urban anxiety and alienation, creased the pop charts, most notably “Psycho Killer,” “Take Me to the River” and “Burning Down the House.” They were the rare band that translated art-school concepts into genuine pop art.”
Plus, here’s a nice long-ish one on Lou Reed, self doubt, and success via the NY Times, adapted from writer Will Hermes’ forthcoming biography “Lou Reed: The King of New York.”
The Feed
Even I, a devout summer, can admit that the season is ceding to fall. But before we pack it up completely, I’ll be giving poblanos the rajas glow up, care of this recipe for Creamy Poblano Rajas with Corn via Fatima Khawaja at Saveur.
I had to go to Trader Joe’s for an assignment I’m working on, and while I was there, I stocked up on my two favorite TJ’s snacks:
These lentil & chickpea papadum chips, which are super crunchy with a subtle cumin flavor and a very wow-wow 5g of protein per serving, if you’re into the whole protein thing.
Hold the Cones mini ice cream cones. I love the coffee flavor best, but all of them are welcome to take up residence in my freezer (ahem, except the pumpkin spice ones).
Bon Appetit shared The Cottage Cheese Brand Our Staff Is Obsessed With and, surprise surprise, it’s Good Culture! Like, duh, Bon App, it’s the gold standard! It’s got the tightest curds and a mild but pleasant tang, and you will almost always find a tub of it in my fridge. That said, I recently tried Nancy’s Probiotic Cottage Cheese and it was…distinctly better! Like, GC, the curds are small and springy, but unlike GC, the flavor of Nancy’s is very tangy—perfectly so! Whereas I probably won’t eat GC cottage cheese by itself, preferring instead to top it with tomatoes, avocados, and balsamic vinegar; I found myself sneaking spoonfuls of Nancy’s straight out of the tub like it was a dang dessert. And I also want to point out that, after one post about my newfound love, the social media hobbits at Nancy’s thanked me and offered to send me swag. I’ve been tagging Good Culture weekly for 3 years now, and they’ve never offered so much as a coupon. Take note, marketing folks, the little touches go a long way.
xox,
SG