Issue 11

BOLD Pittsburgh

Issue 11

From the Editor:

Get out and take no prisoners.

As BOLD Pittsburgh grows and takes on more and more media I find myself trying to push the envelope and get more people to know us and push us out there.

I am finding though that I am learning as I go that you have to go out there and take no prisoners. There will be bullies and there will be people that try to stop you and bring you down.

But with every punch in the gut there is usually a celebration.

I know that we keep saying that spring is coming and now we can say it is here. So you should get out there. Do something you have never done before. The city is growing by the week. In the words of the ever beloved Ferris Bueller: “Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.”

So what are you going to miss this spring? Nothing...Don’t miss a thing.

BOLD Pittsburgh Check out our new Podcast on Stitcher:

Interested in advertising in BOLD Pittsburgh? We have Media Kits available.

We would love to review your restaurant or plug your event! Contact us at BOLDPittsburgh.com We are always looking for contributors and artists to help out.

Contact Us BOLDPittsburgh@gmail.com BOLD Pittsburgh @BoldPgh

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BOLD Pittsburgh

boldpittsburgh.com

BOLD Pittsburgh Contributors

Amanda Narcisi Chief Editor Layout Designer @alnarcisi

Renee Fisher Writer

Amanda Cooney Co-Editor Writer @spots87

Tim LaVoie Writer @LaVoiePGH

Jen Pizzuto Co-Editor Writer @snark_princess

Annie Fowler Co-Editor Writer

Steven Fernald Editor Support Food Master @stevenfernald BOLD Pittsburgh

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Issue 11 Contents

6-Back to School 10-That’s So Pittsburgh 12-Penn Brewery 16-Fredo’s Deli 17-The Commoner 21-Alcoa 25-Music Review 26-Cremo 27-Rain Delay 28-Ride Time 29-Dear Snarky

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BOLD Pittsburgh

City

• Back to School • The Foodtasters • That’s So Pittsburgh

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Back to School

By: Amanda Narcisi

There is this certain thing about going back to school that strikes everyone just to the heart strings. Whether it be high school or college you can remember a time that school was awesome to you.

On March 23rd I went back to Art Institute of Pittsburgh. I specifically went to a GETCreative class.

These classes are being offered at AIP in an effort to attract people to learn something new or revisiting students to brush up on their skills. They offer classes in a variety of subjects like food and art. You can attend a photography class, Wordpress class, and a huge amount of food classes in the restaurant of Art Institutes of Pittsburgh headquarters on Blvd of the Allies. Some of the art classes like Photography can go for a couple of classes over a few weeks. There is also a few different paths like some web and design classes in Wordpress and Photoshop. There are creative writing classes and classes in recording music 6

BOLD Pittsburgh

and video editing. Some of the art classes are multiple classes long so you get more time on the subject like four or five classes that are three hours long.

The food classes looked like a lot of fun and I went to AIP to study art and graphics before, so the food is a different art form I have had a lot of interest in lately. There are a couple of classes they have in regular rotation every quarter like Tour of Italy-a wine class all about Italian wines and there is also a Basics of Wine Tasting class to discuss the science behind the tasting method.

For the actual cooking classes there are a few like Italian Cooking at Home where you can learn to prepare a full Italian meal at home including two main courses and a dessert. The class I really considered was The Whole Hog: Delicious Eats from Head to Toe. In this class they carve and prepare an entire pig. There is also a chocolate making class that is

Gourmet Chocolates for all Occasions for chocolate molding and even chocolate decorations.

I thought that it would be great date night and so I asked my company which he would like to try. We choose the Bordeaux Wines with Chef Sally Frey. We started out the evening with a test of the palette. I haven’t had much experience with tasting wine. I took it like tasting coffee which I have done for many years. The test consisted of four items: alcohol, acid, and sugar. We were to put the cups in order from plain water to the most of each component. It was interesting to see how we all got different answers.

Then Chef Sally gave a slide presentation that gave some history of the Bordeaux wines and a map of the region. That was a way to learn the where a french wine is made. When you look at a label it will say Medoc and so you know it is a left bank wine.

The slides also went over some of the more expensive and well known wines like an Opus One or a 2013 Chateau Graville Lacoste Blanc.

Another part of the presentation was Botritis Cinerea, or Noble Rot semillon grape. This is when the grapes are harvested long after their ripe state almost to raisins. Which is also made into a food dish at The Fat Duck.

We then started with the wine tasting. We

were given a Wine Evaluation Chart in a folder for us to rate the wines on scales like a sommelier. In total we sampled five wines breaking part way for food.

We were encouraged to save some of the beginning wines for the food part. We first started with a 2013 Chateau Graville Lacoste Blanc. This wine was golden in color and had a grapefruit smell. It was rich

and tangy with no acidity. Next was Chateau Teyssier from 2010 St. Emilion. It was really light in color for a red and it was rich and oaky. Third we tried the La Rose Pauilliac 2010. It had a color of deep red

chocolate. It was fruitier in taste which made it very tart. Next we got to eat some food.

Wine always goes better with food like meat and cheeses. They bring out different flavors and smells to the wine. We were treated to an assortment of cheese including: Chevrot, Vallee D’ Aspe, and Morbier. The meat included Percuitto and Pocata Salami. We had fresh fruit like strawberries and grapes and some nuts to also sample with the wines.

Lastly we had two chocolates from the chocolate class earlier that day in the school.

They were amazing.

Next wine we tried was the Marquis de Fongraviere Saint Julien 2011. This wine was my personal favorite and with the food it was even better. I went back through and sampled all the wine with different foods. It was like playtime with the tastebuds. At this point we were free to ask questions and talk to our dates and Chef Sally. We also did another practice with smelling oils.

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When we were ready we sampled our last wine: Chateau Roumieu-Lacoste which is 100% Botrytized Semillon. This was a really sweet dessert wine and so we paired it with a Almond torte cake.

The pairing was interesting that it cut the sweetness and then we tried it with some goat cheese which enhanced the sweetness.

Chef Sally Frey was engaging and encouraging. With any food there is no wrong answer. We were encouraged to participate and talk to everyone.

For me this was a chance to go back to my school and try something new and for a chance for us to have a different kind of date. Something that wasn’t the usual dinner and movie date. I recommend trying out a class and getting to learn something new.

Have an adventure for us to try out? Contact us at Bolpittsburgh@gmail.com 8

BOLD Pittsburgh

s ’ t a h T SO

h g r u b s t Pit

Wedding season is upon us, Pittsburgh.

One of the most effective ways to keep the obligatory nuptial gag reflex at bay is to meander to the cookie table and pile high a plate full of sugary goodies. It probably took the bride’s aunts and grandmother eight weeks, 40 trips to Giant Eagle and 10 bottles of wine to create the delights that so beautifully adorn the sacred cookie table--so chow down with no regrets.

We take our beloved cookie tables for granted here in the Burgh; sadly, other cities have not been enlightened as to the majesty of this confectionary ritual. Pittsburgh weddings are only as respectable as their cookie table; indeed, epic cookie tables are revered and

remembered for much longer than, say, annoying details like the style of the bride’s dress.

But the memory of the peanut butter blossoms will be fondly etched within guests’ hearts for decades. We love our cookies...and we love to show off our baking skills. Some cookie tables even reflect the family’s nationality (e.g., Italian weddings feature biscotti or pizzelles).

It’s actually quite amazing that cookie tables aren’t found in other cities, given their level of absolute amazingness. Burgh residents will continue to enjoy this delicious custom that makes the thought of enduring weddings almost palatable.

Have you ever seen something and thought to yourself “that is SO Pittsburgh!”

If so, share your story with us – parking chairs, knitted pierogies, that guy dahn the street who is a real jagoff – you name it! Send your photos and stories to BOLDPittsburgh@gmail.com. You could be featured in the next issue of BOLD Pittsburgh!

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Eats

• Penn Brewery • Local Bites • The Commoner

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By: Amanda Narcisi

When you walk the cobblestone pathways around the Penn Brewery it is hard not to picture the rich history that goes into this building. From it’s beginning in 1840 when a German immigrant opened it’s doors in 1848 as Eberhardt & Ober Brewing Company, the old brick walls and deep caves housed some of the most classic beers of the area. The brewery back then took up an entire block, and now it takes up two buildings, but the caves that the beer was kept cold in still exist.

Little is left of the knowledge of the Eberhardt and Ober Brewing Company. They were contract brewers that specialized in German-style beer and was started by John Peter Ober and his brother-in-law William Eberhart, the son of another Pennsylvania Brewer. In 1883 the small brewery merged with Straub Brewing.

All but one of the original buildings still stands, which was sold and transported to Iron City Brewing. There is currently the restaurant and brewhouse with a few offices above and then the buildings on the site are now open office space for rent. The building itself has been through the many stages that Pittsburgh has seen including it’s current renaissance.

The actual business of Penn Brewery is going through a renaissance of it’s own. Since the reopening of the business it had remained the same as it was the years before until now. Under new management there is a new passion put forth that is going to bring new brews and new events.

If you have never made it to Penn Brewery during Oktoberfest or even just for dinner, it has many new things to enjoy and I suggest a tour. The tours vary in times and are about an hour long. Included in the cost is a t-shirt and growler of beer of your choice. Steve was my tour guide. He has been a brewer at Penn Brewery for 7 years and gave an excellent tour. It included the main mixing area, the fermentation tanks, and then the bottling area.

The tour was well informed and interesting for everyone from a home brewer to just a tourist.

I know we should talk about the beer; but I will save the best for last. Lets talk the food and more importantly the new menu. Part of the revival of Penn Brewery is a new menu. It also includes a kids menu for a family environment. It has kept with the usual German fare, but there are some Pittsburgh heritage surprises. My choice for the afternoon was one of these mash-ups. The Deus-

chtahn Burger is a mouthful in it’s name and existence. It is ½ lbs of beef with muenster cheese, a potato pierogi, sliced kielbasa, fried egg, slaw, lettuce, tomato, onion, and fries all on a Breadworks brioche bun. It was definitely a Pittsburgh burger and it was delicious. I had a hard time fitting it in my mouth so I admit it is a messy burger, but the tastes meshes well together.

For dessert I chose the The Pittsburgh Cookie Table a selection of cookies from the Priory Bakery.

I had a shortbread, a peanut butter, a m&m cookie, white chocolate chip, and a nut roll. Under each

cookie was chocolate drizzle and then some powdered sugar.

The best reason to come to Penn Brewery is the beer. Oktoberfest is what they are known for, however some of their other beers are amazing.

During the tour I got to sample Penn Ginger Beer.

Penn Ginger Beer is only one year old. It is smooth, light and hits the back of the tongue. For lunch to go with my Deutschtahn Burger I had the Penn DarkThe Munich Dunkel it has caramel, nutty and toffee notes that goes down smooth. It is a surprise beer for it looks like a stout with it’s darkness, but it is a

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smooth lager. For my dessert beer I got the Chocolate Meltdown. It was my favorite story during the tour where they broke up these giant dark chocolate bars and threw them in the batch.

Growlers are also for purchase and I took home one filled with The Penn Kaiser IPA. I recommend drinking this within 48 hours of getting the growler for the best taste. The Kaiser was a great IPA. It was smooth but tangy, I would say it was a good summer sipping beer.

During my talks with Steve, the brewer, and Gene Mangrum, the general manager, I got the inside scoop that a summer sour beer was coming next followed by brewing of the Pumpkin Ale and then right into brewing Oktoberfest. Both agreed that with the changes that are being made at the brewery they

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can keep up with the craft beer scene in Pittsburgh.

Gene wants to make changes to attract people year round not just during Oktoberfest when they are the most busy.

I enjoyed my afternoon at Penn Brewery and look forward to the changes that are coming. Head there for an afternoon tour or a dinner with friends.

Have a Brewery or bar you Would like to be featured in BOLD Pittsburgh? Drop us an email @ BoldPittsburgh@gmail.com

Fredo’s Deli and Market

Good Coffee is very scarce in Dormont.

We are in desperate need of a coffeeshop. However on my recent walk to the laudromat I decided to have coffee at Fredo’s Deli.I know they have been known for there samdwhiches and salads, but I thought they could help with my lack of caffeine.

I opted for a caramel mocha and asked for it over ice. I had a chance to glance over the menu while I waited for my espresso. They had a breakfast menu that isn’t highlighted on their website. It included eggs and pancakes with bacon and sausage.

For lunch and dinner there are sandwiches and paninis. There salads are good and fresh.

Also hoagies and wraps.

For appetizers they also have mozzerella sticks, french fries, chicken tenders and popcorn chicken.

They are only open til 6:45 dialy and are a short walk from the transit station.

Fredo’s • 1451 Patomac Ave, Pgh, PA 15216 • http://fredosmarketpittsburgh.com • 412-344-1060 16 BOLD Pittsburgh

The Commoner

By: Amanda Narcisi

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pari after 7 minutes when the ice cube starts to melt.

The decor is extremely hip. The lighting is neat and a bit steampunkish. I also noticed the wood floor had a spray painted pattern on it that was so “OH MY GOODNESS”? interesting. The Hotel Monaco doesn’t have a boring part to it so why would the restaurant be any

I bet that you haven’t. I mean a pancake is different. The seating was a bit communal and ina pancake. Served at most brunches around Pittsdividual seats. Long table could accommodate six burgh, the pancake is a staple. people and there were other tables along a bench

But this Pancake was different. The entire seat for two or more. The Bar extended down the Brunch was different and amazing. wall opposite the entrance separated by some high

The Commoner, one of the newest restaucommunal seats. But Just past the bar on the same rants in Pittsburgh, is nestled in the basement of the wall was the serve yourself Bloody Mary Bar. new Hotel Monaco. We went prior to a Pens game The Bloody Mary Bar Has it’s own eccentric flavors and was surprised to see a brunch menu that lasted including grilled cheese bites, goldfish, and asparauntil 5PM. gus.

Ben was our server and he greeted us and

The food is described as uncommonly good took a drink order. I needed coffee despite it being and that is a true statement. The menu is divided into 3PM in the afternoon. My company ordered a cockdinner, breakfast and brunch, The Common Corner tail called The Mistique. The Mistique starts as a (Small portion), lunch, dessert and bar. One of the Manhattan but with an ice cube that releases Cam Have you ever eaten your first bite of a Pancake and just repeated:

items that stood out was the Meat Board; Sausages, cured meats and pates with porter mustard, pickled vegetables and grilled bread. The lamb shank is also a nice pick with it Red wine braised, truffled castle valley mills polenta, roasted baby vegetables.

My boyfriend enjoyed the Steak Frites with the strip as his chosen steak. The steak sauce which was the house recipe came on the side in the most ironic cow dispenser. The steak was cooked perfectly to the med-rare that was requested. The side to the steak was french fries, and the fries are indescribable. In fact we couldn’t really decide why we liked them but they were addictive. We both finished them.

I had opted for breakfast and started with Yogurt, granola and fruit. The granola is made in house and the fruit was fresh and plentiful. I am a pancake lover so I had to chose the Buttermilk Pancakes with Lemon Thyme Butter and in-house Maple Syrup.

The Buttermilk Pancakes were prepared my favorite way, fried, which creates a crispy ring on the outside. The Lemon Thyme Butter goes really well with the syrup and the lemon juice in the butter is just the perfect amount.

For dessert we enjoyed the Chocolate. The name does nothing for what it really is, a chocolate pot de creme with whipped cream. When you get it you might think it was chocolate pudding, but it is way better.

All the food was served on antique looking plates and cutting boards. Each pieces was a work of art; arranged on the plate in a certain fashion.

The Commoner has gone out of its way to be the new hot spot for food. Each bite brings a yum and each site makes you want to stay for hours sipping a cocktail and enjoying life.

Live

• Music • Beauty • Fitness • Fashion • Snark

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By: Tim LaVoie

New Hampshire based singer-­songwriter Derek Archambault lives in two disparate worlds. In one, he fronts one of Boston’s best and biggest hardcore bands, Defeater. Defeater’s most recent album, 2013’s L​etters Home, ​debuted at number 72 on the Billboard Top 200 chart good for number 1 on the vinyl chart. Numerous North American and European tours followed Defeater’s success over the years, and they head to Australia this June for a ten­date tour with Bane and Blacklisted. In his other world, Derek strums an acoustic guitar and sings over coils of twanging pedal steel and humming organs and harmonica in his Gram Parsons­-inspired folk/alt­ country project, Alcoa.

Released this February on Bridge Nine Records, Alcoa’s sophomore full length, P​arlour Tricks,​ extends Archambault’s already glowing, richly rewarding interpretation of indie­rock dusted Americana. At its brightest moments-and there are many-­ P​arlour Tricks summons classic Parsons and 90’s­era Wilco and the Jayhawks. P​arlour Tricks b​ridges the playlist gap between Whiskeytown and the dark corners of Springsteen’s acoustic solo work. Archambault balances these two musical lives with recovery from major, fan­-funded, hip replacement surgery and a new marriage to Alcoa collaborator, Alyssa Archambault.

Regarding P​arlour Tricks’ ​fuller­-than­-its-­ predecessor sound, Derek Archambault said the “abundance of pedal [steel] on this record is just because we had more time to work with Cal Joss.

There’s more Rhodes piano on this record too. Ev22 BOLD Pittsburgh

erything that Cal contributes there’s more of because we had the time to sort it out; getting him the tracks beforehand so he could actually write a part for the piece rather than just throw him in a room and say ‘hey do whatever you can.’”  Alcoa’s debut, 2013’s B​one & Marrow,​ showcased Derek “just trying to re­-write the ByrdsS​weetheart of the Rodeo.​” He explained, “Cal and I both worship Gram Parsons and Emmylou Harris.

The same thing with my wife, Alyssa; Emmylou is a huge influence on her. So what we tried to do with that record was way out of hand, and kind of thrown together impressions of Gram and Emmylou. The recording process for that record was a much more trying experience. On P​arlour Tricks w​e all just had more time and we were all just more comfortable playing together. That’s why things like the pedal shine more on this record-it’s really one idea where the last record was really just a collection of songs.

Nothing was really cohesive.”

Alyssa is also featured on more tracks this time around, which Derek acknowledged was “just off the cuff. I wrote the record in three weeks. I knew things would change here and there, so I just threw her into the studio. I was happy she got to work on more songs than before. She brings a whole other vibe to the record than if it was just me. Parsons and Emmylou, and their dynamic is what completely influenced our dynamic, and trying to get her on the record in the first place.” Best exhibited on the piano ballad, “Poison Acquaintance”, this dynamic forms the recurring, emotional backbone of the record.

Hearing the married couple sing together, “After the bars close, you follow me home. How quickly I forget, this mess we got in”, is alone, worth the album’s price of admission.  In addition to the music itself, Archambault’s attitude towards the project reflects Alcoa’s growth.

He explained, “I’ve always wanted to get to the point

where Alcoa is not just my brainchild and there’s more of a real band atmosphere within the project.” He continued, “I would love for it to be it’s own thing, and I do want it to outgrow the side project vibe. It’s just a matter of time, and being able to devote time to it. Which is something I just can’t do at the moment. Now, I’m going to be so busy with Defeater that I don’t know when I’ll be able to find time to tour it.”

Obviously, checking off the country greats as reference points only gets a band so far. Yet, Archambault’s songs are consistently good enough to tide the past over to the present. Detailing this process, Derek admits, “My songwriting can be a little bit all over the place. When I first started writing songs like this it was more- ‘I want this to be like an alt-­country band in 2003. I want this to be Whiskeytown part Two. Or, I want this to be like A​M­​-era W​ilco.’ But now I have such a good group of friends who are musicians to be in the band and we’re all really comfortable together. It just kind of develops into its own thing. Those influences are still obviously right there. If you know any of those bands it’s pretty apparent; there’s a lot of old Wilco, a lot of Ryan Adams and Whiskeytown in there.”

Archambault’s songwriting process for P​arlour Tricks w​as unique. “It is nice to be able to just sit down with my guitar, come up with a chord progression, then come up with a vocal melody, then lyrics just kind of happen. If I really want to sit down and write about something ­that’s generally when I struggle the most to write. For the first time on this record I sat down with just song titles. I jotted down some song titles and decided to write the songs based on that. I think 9 out of the 11 songs are based on the

titles. A song idea can change in the studio and develop from one idea to another. Like “Always Chasing Me” was supposed to be really stripped down; just me and an acoustic guitar, and the eventually I just said screw it and did it on an electric guitar and now it’s a whole big thing. When I wrote “Codebreaker” I thought ‘man this is like the most boring thing in the world-I’m like speak singing and I never do this.’

Then when I brought it to my drummer he thought it was amazing and said I sounded like Paul Simon.”

Lyrically, with Alcoa, Archambault gets to break from his concept work with Defeater, opening himself up more than his fans may expect. Both styles of writing “come fairly easily, but in different ways.” He continued, “I just have to be in the right mindset to do either one. I don’t like to talk about some songs. It’s hard to explain without getting into gory, sad details. There’s a lot of blurred lines for me regarding the difference between self­-reflection and self­loathing. I think that if you can’t talk about those tough things in a song, and you can’t come down on yourself for the shitty things you’ve done, then you’re not being honest. A lot of the songwriters I look up to and a lot of the songwriters that I think are the most honest are the people that don’t hide anything about their personality and are willing to put onto paper just how messed up they really are.”

That honesty connects Archambault’s divergent music projects to each other, as well as connecting those projects to his favorite songwriters.

“Joe Strummer, the Clash-favorite songwriter, favorite band ever. That’s never going to change. There aren’t many elements I’ve pulled from them other than always trying to treat Alcoa like a punk band.

Springsteen is probably my number two as far as

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songwriters that I worship. He’s always just stuck with me. I love the man. There’s nothing bad to say about Bruce. I hate when people dog on certain eras or certain records.” Impassioned and defiant, Derek riffed, “I always ask, ‘Have you ever actually just sat down and listened to T​unnel of Love,​ ever?’ N​ebraska got shit on by literally everyone. Literally everyone.

And now it’s ‘dude I love dark acoustic music like N​ebraska.​’” He added, “Lucero are obviously also a huge influence on me. I’ve had a Lucero patch on my jacket the entire time Defeater’s been a band. I wear it on my sleeve 100% that I love that band. I have a Lucero tattoo.

It’s just not a secret. You can tell that they’re all just punks that worshiped country music.

They blended the two perfectly, and I’m really glad that they get to still tour and do what they do as much as they do. They deserve everything positive that’s ever been said about them. They’re one of the most original country­-inflected bands ever.”

Archambault’s love and devotion to the alt­ country realm and singer-­songwriters of a bygone era is as earnest as it is contagious. He admits, “If there was no Defeater, there’d be no Alcoa records.

I wouldn’t have gotten to this point. I wouldn’t have met the right people. It’s only through the success of Defeater that Alcoa is even able to exist as a quote/ unquote real band. I have the hardcore and punk community to thank for that.” Yet, it takes about a minute of conversation to realize he’s not doing Al24 BOLD Pittsburgh

coa “just because he can.” He loves this music and what it can convey. He has something of undeniably high quality to offer the genre and its potentially skeptical fans. P​arlour Tricks solidifies Archambault as a true player in the scene, rather than a well­ intentioned musical tourist.

Though Defeater’s touring plans lead to the cancellation of Alcoa’s spring tour ­which included a Pittsburgh date-Archambault still hopes to tour the new Alcoa record sooner than later. “I just need to sort out sometime in between Defeater tours to put the band together and hit the road.

There are times when I feel like I can do just me and my guitar. But the more that I play with the band the more naked I feel playing without it. I’ve always been a fan of watching people play solo sets.

A Ben Nichols [of Lucero] solo set is always great, a Ryan Adams solo set is always great. Tweedy solo stuff is great. But that comes after seeing the band a few times. I’ve always seen and fallen in love with the band first before the solo stuff.”

Whether alone or with the full band, when those first post-­P​arlour Tricks Alcoa dates do happen, they promise to highlight the same honest, exciting interpretation of a classic sound that makes P​arlour Tricks o​ne of 2015’s must­hear records.

Music Reviews By: Tim LaVoie Matthew E. White - Fresh Blood; Domino Recording Company

The 13th album from the Norwegian black metal vets may not be vital, but it’s certainly better than merely competent. Still experimenting, Enslaved delve into progressive rock with the keyboards taking a noticeably increased role. The bracing dueling guitars and improved clean vocal performance on In Times more than justify Enslaved’s continuance well into its third decade.

Stand-out tracks: “Building With Fire”, “In Times” Grade: B The Very Best - Makes a King; PIAS Recordings

White’s piano and horn-based, soul/R&B inflected rock is easy to digest, and almost as easy to love. His sound reflects the best of early-70s Rolling Stones and pre-disco Elton John. At its best when the keys jangle over swells of honking sax on up-tempo tracks, it’s not difficult to imagine Mick Jagger shimmying across a stage belting out half the tunes on Fresh Blood. But, I can’t always get what I want, and the slow jams aren’t exactly filler. Pick this up.

Stand-out tracks: “Rock & Roll Is Cold”, “Vision”, “Love Is Deep” Grade: B+ Enslaved - In Times; Nuclear Blast

Consisting of Malawian singer/musician, Esau Mwamwaya, and Swedish producer, Johan Karlberg, The Very Best create a kaleidoscopic mash of thumping afro-pop, traditional Malawian chants and percussion, and European dance. Sung in Malawi’s native Chichewa language, Makes a King is a joyous run through pan-African sounds, but with the pop sensibility of Paul Simon’s African-recorded Graceland. Following 2012’s forgettable dip into electro, MTMTMK, The Very Best needed to return to its roots to reclaim their trademark sound. They did just that, recording Makes a King on a laptop in the remote Malawian village of M’dala Chikowa using local musicians and vocalists. A hodgepodge no doubt - but a dancefloor ready one that will merit countless revisits through these warm, “let’s eatoutside!” months.

Stand-out tracks: “Mariana”, “Let Go”, “Sweka”, “Umasiye” Grade: ABOLD Pittsburgh 25

Cremo

Cremo, an innovative men’s shaving company, recently developed a formula just for women, and we couldn’t wait to try it out this spring.

Cremo sent us a special delivery all the way from California, complete with Lady Cremo Shave Cream, Cremo Face Wash, and Cremo Face Moisturizer. I’ve been using them for a few weeks, and I have been quite pleased with the results.

I’ve tried a few shaving creams, but I always go back to Skintimate because of its thick lather and delicious scents.

But after trying Lady Cremo Shave Cream, I just might have a new favorite. This shave cream boasts that it “contains unique molecules that become impossibly slick when mixed with water so your blade slides effortlessly over your skin.” Instead of lathering into a foam, this cream forms into a thin layer that moisturizes and lubricates your skin. It has a rich scent that’s somehow reminiscent of both cocoa and flora, but doesn’t linger outside of the shower. I felt literally no resistance when I shaved with this stuff on; when I first used it I wondered if the cream was providing too much of a barrier that wasn’t allowing a close shave.

When I dried off, though, my legs were incredibly smooth and soft. The only downside to this product is that the directions call for you to rub your skin with the hottest water you can stand before massaging on the shave cream. The hot water is supposed

to help activate the molecules. This extra step is a bit of a pain, but it’s worth it in the end. I feel like this six fl. oz. bottle is going to last me all summer, because a nickle size dollop was more than enough to shave one leg from the knee down.

The Cremo face products impressed me, as well. The face wash has a “soap-free” formula that is pH neutral and “deep cleans without stripping.”

Its fragrance-free, gentle formula is perfect for my sensitive, combination skin. Most face washes that lather seem to leave your skin dried out afterwards, but the Cremo Face Wash miraculously lathers, cleans, and moisturizes at the same time.The Cremo Face Moisturizer is a perfect lightweight formula that soaks right into your skin without leaving you shiny. It’s perfect for running out the door in the morning, because you can directly follow the moisturizer with makeup without it sliding off your face. My only complaint is that this moisturizer doesn’t contain SPF which is so important for protecting against harmful UV rays that age your skin and contribute to skin cancer. For that reason, I’ll only use this moisturizer if I’m combining it with a foundation that has SPF.

All in all, I would give these products 4 out of 5 stars, and would definitely recommend them to our BOLD readers!

By: Renee Fisher 26 BOLD Pittsburgh

Rain Delay

By: Renee Fisher

April showers can be a downer, but that doesn’t mean we have to wear our mood on our sleeves with drab rain gear. After you buy these rain accessories, you’ll be jumping out of bed at the next sign of drizzle for a chance to show them off.

Umbrellas

=1383_1963_700&catId=cat6470588). But, I’m also obsessed with this mod transparent rain coat from Nordstrom (http://shop.nordstrom.com/s/ topshop-transparent-plastic-rainjacket/4037589?origin=categorypersonalizedsort&contextualcate goryid=0&fashionColor=&resultb ack=1421). It won’t keep you as warm, but will show off whatever awesome outfit you’re already wearing.

Save your standard black umbrella for memorial services, and try these fun umbrellas the next time you need to shield yourBoots self from the weather. Try Modcloth.com, a Pittsburgh based,

The worst part about rainy online fashion outlet, for a rainbow umbrella that days are when your shoes, socks, and the hem of will be sure to brighten your spirits, or a bright your pants get soaked if you try to walk anywhere. yellow umbrella with an endearing duck-shaped The only way to avoid this disaster is tucking your handle (http://www.modcloth.com/shop/ pants into cute rain boots. For a fun look, search?keyword=umbrella). For more opI like these bright yellow, knee high boots, tions, go to Amazon.com to find umbrellas dotted with pink flamingos, and complete with animal ears, floral designs, and even with a transparent heel from DSW (http:// light up LED shafts. www.dsw.com/shoe/bootsitootsi+pink+fla mingo+rain+boot?prodId=298788&categor y=dsw12cat1740096&activeCats=cat10006, Rain Coats cat20173,dsw12cat1740096). For a classier, high fashion, pair, I recommend Burberry’s

Stop using your hoodie to dash check panel rain boots in charcoal (http:// through a storm, and invest in a rain coat us.burberry.com/check-panel-rain-bootsthat’s fashionable and actually repels wap38294871), that are black rubber with a ter. I like American Eagle’s bright yellow, subtle plaid design. cotton lined jacket complete with snapshut pockets and a draw string hood (http://www. ae.com/web/browse/product_details.jsp?productId Show us your favorite rainy day outerwear at FACEBOOK.COM/BOLDPITTSBURGH!

Have a new and fun beauty, fashion or fitness thing for Renee to Explore. Give us a shout!

BoldPittsburgh@gmail.com BOLD Pittsburgh 27

Ride Time By: Renee Fisher

Spring may finally be upon us, and that means taking your workout out of the gym and into the great outdoors. One of the best springtime activities in PA is spending a day on the bike trail. Bring a friend and pack your bike, helmet, and a picnic lunch for a day so relaxing, you won’t even remember it’s a workout. Here are the best bike trails in the area to go for a spin: The Montour Trail This 46 mile pathway is covered in crushed limestone and winds from Moon Township to Clairton. You can expect to pass streams, wooded areas. greenery, and abundant wildlife on your ride, while never being too far from water fountains and restrooms, which are available every few miles. The Montour Trail links up to the Great Allegheny Passage, the well known path that links Pittsburgh to Washington DC. Three Rivers Heritage Trail This bike path, which parallels Pittsburgh’s rivers, is perfect if you want to go for a shorter ride with more urban stops along the way. The trail has three segments: downtown, the North Side, and the South Side, which range from 5 to 7 miles long. The path itself ranges from smooth pavement to crushed stone and remains flat for 28 BOLD Pittsburgh

most of the pathway. This is the perfect bike destination to whet your whistle for the summer of biking to come!

Ohiopyle If you really want to get away from the city and make a day of it, head to the bike trails at Ohiopyle State Park, which is about an hour and a half drive outside of the city. Ohiopyle has 27 miles of shady, flat trails along the Youghiogheny River. For a real adventure, try the “peddle and paddle” tour offered by Laurel Highlands, where you bike 9 miles upstream and then white water raft back down!

Dear Snarky,

my accomplishments. Those are the qualities that should be impressing you and if not, I guess we just weren’t meant to be together. Sob, sob.

By: Jen Pizzuto

4. I can’t be bothered. I hate, loathe and despise cooking. I could pull something together if I absolutely

I was recently confronted with an insidi- had to, but why? I have take-out numbers on speed ous request: a meal. More specifically, a meal that I dial and I’m surviving very well, thank you. I’m not going to stress and slave over a meal for you when would have to actually cook.

I wouldn’t even do that for myself. It’s not 1953. I’ll

The request was cavalierly posed by a (now be happy to serve you loads of snarky attitude, howformer) potential romantic interest, who thought ever. With a smile. that I, as a female, am naturally inclined to enthusiastically embrace domestic tasks, like cooking. I’m 5. You have to earn it. Cooking for a another person not overly excited by this guy, obviously, though I is pretty much the highest, most significant praise actually agreed at first--why can’t I whip up some that I will bestow. There are only two people on this pasta and throw it into a jar of sauce? I could easily planet for whom I have actually cooked a meal and glitz it up this shindig with some garlic bread, pop I was married to one of them. (And that’s a meal, as open a bottle of wine and it’s done-ski. I have a Mas- in, one each.) Make me respect you and then, quite ter’s degree, for God’s sake. I can cook a fancy din- possibly, I’ll thaw out some amazing chicken nugner with real food (and just because I don’t practice gets and serve ‘em with tater tots...just for you, stud. often doesn’t mean I can’t make something that’s actually edible, haters). But the longer I toyed with the I’m not going to compromise myself for someone idea, the more I stewed about it (no pun intended). I who doesn’t deserve it. That’s the bottom line and it am NOT cooking dinner for this man or any other in isn’t negotiable. End of story. the near future and this is why: 1. I’m too busy. I have three jobs in addition to writing for BOLD. Do I look like I have the time or patience to cook for your lazy ass? I work hard for the money; do you really think that I want to come home after a nine-hour + work day, clean my place, go shopping for the food, cook it, AND do the dishes, just so that you can have a cute little dinner date?

Think again, Junior.

2. You’re supposed to be courting me. Do you understand what that means? Prove that you’re really into me by taking me out instead. Or bring dinner to me. I’m not into rehearsing for the antiquated role of 1950s housewife. I’m expecting the princess treatment and if I don’t get it...well, there are always other suitors out there.

3. I’m not domestic. Like, at all. If I bake cookies for you one day, it’ll only be because I have leftovers from those I’ve made for MYSELF. If you want a Martha Stewart-type, you can feel free to find one. Some- Have a question for our resident snark adwhere else. I’m not trying to “catch” a man with my vice? Life and Love? Give us a shout! culinary prowess. I’m proud of who I am and of BoldPittsburgh@gmail.com

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