By David Bernabo
The move to a permanent location provides a natural pickup spot for their bread share. For six weeks, patrons can stop by the restaurant to pick up their weekly loaf. The subscription plan allows the kitchen crew to experiment with breads, from porridge bread, spent-grain bread, or olive and parmesan, while also eliminating the possibility of waste, since the demand is known beforehand.
(Full disclosure: David Bernabo has worked on art and video projects with Justin Vetter, Driftwood Oven, and Joe Mruk.)
The Dollar Bank Three Rivers Arts Festival, a production of the Pittsburgh Cultural Trust, returns…
GIVE A MAN A MASK, said author Oscar Wilde, and he’ll tell the truth. * In…
AN ESSENTIAL ELEMENT of financial planning for today’s arts and nonprofit organizations is The Benefit.…
“I had always planned to make a large painting of the early spring, when the…
“There are things that are not sayable. That’s why we have art.” — Leonora Carrington (“Britain’s…
“I paint the way some people write their autobiography. The paintings, finished or not, are…