FREE VOL. 8 ISSUE 106 February 28, 2008
305 Pearl St. Downtown La Crosse Publisher: Mike Keith
Editorial Staff Editor-in-Chief: Adam Bissen
Managing Editor/Art Director: Joel Kuennen firstname.lastname@example.org
Copy Editor: Briana Rupel
Student Editor: Ben Clark
Photo Editor: Kelly Morrison
Contributers: LA CROSSE Tim Bavlnka Adam Bissen Scott Brown Nicholas Cabreza
Benjamin Clark Erin Ceiling Brett Emerson Emily Faeth Katie Hansen
Geoff Johnson Joel Kuennen Kelly Morrison Maria Pint Briana Rupel
Noah Singer Matt Wolf WINONA Ingrid Alm
business Staff General Manager: Geoff Johnson
Sales Manager: Justin Plant
Sales Associates: Blake Auler-Murphy Tom Pangborn 5,000 Second Suppers can be found in over 300 locations in La Crosse, WI Winona,MN and Decorah, IA Exercise your wit
Second Supper vol. 8, issue 106
Do the Brew -
cheap, easy, delicious homebrew page 6
pearl Street Brewery -
Q&A with Dave “Pear” Parisey
A State of prideful Drinking
by the numbers
February 28, 2008
Words we never want to see on a magazine again 1. Va-jay-jay! 2. Bump 3. Joy! 4. Britney 5. Guys 6. Tips 7. Really, anything made of letters
Yes, Second Supper has decided to hop onto the social networking bandwagon. Here’s how it works: Each week, our featured person will lead us to someone they’re somehow connected to. So keep reading and enjoy getting to know your fellow townies.
NAME & AGE: Adam Palm, 25 BIRTHPLACE: Charleston, SC CURRENT JOB: Musician, sandwich maker at Jimmy John’s
Best times to have a beer 1. At a summer evening cookout 2. After a hard day’s rockin’ 3. During a boat ride on the Mississippi 4. While catching up with an old friend 5. Around a campﬁre 6. At an outdoor music festival 7. While shooting pool with your dad
Best spoons 1. Grapefruit spoon 2. Egg spoon 3. Absinthe spoon 4. Soup spoon 5. Gravy spoon 6. Glass spoon 7. Honey spoon
Second Supper vol. 8, issue 106
Best-named beers 1. Back Hand of God Stout (Crannog Ales) 2. Arrogant Bastard Ale (Stone Brewing Co.) 3. Erin Go Braless (Kettlehouse Brewery) 4. Monkey Knife Fight (Nodding Head Brewing) 5. Train Wreck of Flavor (Flossmoor Station) 6. Bitter Woman IPA (Tyranena Brewing Co.) 7. Uff-da Bock (New Glarus Brewing Co.)
Great American idioms 1. 2. 3. 4. 5. 6. 7.
Snug as a bug in the rug Head in the clouds Full of prunes The bee’s knees Lend someone a hand Read between the lines Too big for your britches
DREAM JOB: Musician COVETED SUPERPOWER: Invisibility...only with a toggle switch DREAM VACATION: To the moon BEST LOCAL RESTAURANT: WC’s FAVORITE BAR IN TOWN: Bodega 3 MOVIES YOU’D TAKE ON A DESERTED ISLAND: Mulholland Drive Love Song for Bobby Long Waking Life CITY OR COUNTRY? Country 3 BOOKS YOU’D TAKE TO PRISON: Catch 22 by Joseph Heller A Scanner Darkly by Philip K. Dick This Business of Music (10th edition)
TELL US A JOKE: Two mufﬁns are in an oven. One says, “Damn, it’s hot in here!” The other says, “Holy shit! A talking mufﬁn!” 3 CDs YOU’D TAKE ON A ROAD TRIP: Pink Floyd - Dark Side of the Moon Ben Folds - Whatever and Ever Amen Tool - Lateralus IF YOU COULD PLAY ANY INSTRUMENT PERFECTLY, WHAT WOULD IT BE? Guitar WHAT’S IN YOUR POCKETS? cell phone, keys, a single key to my friend’s van, 61 cents, about 80 bucks, and my ID HOW DO YOU KNOW LAST WEEK’S INTERVIEWEE? Jay works at Del’s. I drink at Del’s.
When Pigs Fly
WHAT: Monday Movies At The Library
Dancing Ball of Fire Frightens Girls
WHERE: La Crosse Public Library WHEN: Monday, March 3rd, 6:30 p.m. Need an excuse to get out of the house? The La Crosse Public Library will be showing Michael Moore’s latest documentary “Sicko” this coming Monday at 6:30. The movies are held in the Main Library Auditorium, so you know that you’ll be comfy in your seats for the whole film! “Sicko” follows Moore’s journey into the modern day American health care system, and exposes the many flaws and cracks that prevent hard working people from the access of decent health care. Take an evening off to further educate yourself on the nature of our country’s health care system, and you may think twice about the idea of socialized medicine! Make sure to come back for the rest, every Monday. Sicko (2007) - Monday. March 3, 6:30 PM To Catch a Thief (1955) - Monday, March 10, 6:30 PM Heaven Can Wait (1978) - Monday, March 17, 6:30 PM Shirley Valentine (1989) - Monday, March 24, 6:30 PM
Wednesday, June 21, 1893 La Crosse Republican Leader About 7:30 last evening the dining room girls at the Hotel Law, 124 S 2nd Street, received a bad fright. They were standing in the hotel dining room when they claim they saw a ball of fire, about the size of a man’s head, come dancing through the air toward the hotel. It entered an open window and after playing about the ceiling for a few moments suddenly flashed and disappeared. The girls were badly frightened and lost no time in getting out of the room. A traveling man who was eating his supper at the time saw the flash of light but did not see the ball. He supposed it to be a flash of lightening. If the ball was not a product of the girls’ imaginations, it was probably what is commonly known as a will-o-the-wisp, or ignis fatuus.
True Tales of La Crosse: Unusual Stories from Old Newspapers of La Crosse, Wisconsin Compiled and edited by Douglas Connell (La Crosse, Wis. : D. Connell), 1994.
February 28, 2008
Do the brew ing of the L.A.G.E.R.S. (La Crosse Area Grain Enthusiasts and Related Specialties), who meet twice a month to sip each other’s brews, give pointers and talk shop. They meet at 7 p.m. at rotating locations on the first Tuesday and third Wednesday of each month. About 20 guys — and maybe three women — gathered at the Pearl Street Brewery last week to sample a variety of homemade brews ranging from a traditional honey-made mead to a sap-derived maple wine to a cream ale brewed partially with canned cream corn. ( A u t h o r ’s note: They were all delicious.) Mike Drout, a La Crosse home-brewer in a paint-splattered sweatshirt, supplied the Farmhouse Ale, a honey wheat ale and an India pale ale that was also made with honey. Although he had only been brewing for about four months, Draut said one of these was his 24th batch of beer. He first heard about the hobby through his brother-in-law who had been home-brewing for 20 years and would brag about how cheap and delicious it was. “So I made it a hobby. I told my wife I’m gunna be a home-brewer,” said Drout, who makes several batches a week during the winter months while he is laid off from construction work. Making beer is actually a fairly simple process. In the traditional Germanic style (Rheinheitsbegot), the only permissible ingredients are water, malted barley, hops and yeast, but modern brewers are encouraged to experiment with new flavors. To begin, add malts to water and bring to a boil. Then throw in bittering hops to balance out the sugars and finishing hops to get fruity, spicy or piney flavors. Cool the mixture before adding yeast. After a week, siphon the brew into a different container or into individual bottles. Wait two weeks for carbonation. Cost per 12 ounce bottle: approximately 50 cents. Average yield: about two cases. While most home-brewers start their beer
By Adam Bissen
with liquid malt extracts, Jon Toomey, president of the L.A.G.E.R.S., is an “all-grain” brewer who generally kegs his beer. He started brewing about five years ago after hearing a rideshare buddy talk up how cheap it was, but Toomey insists he brews for the flavor. His latest batch was a kiwi/pear blend that he fermented in a beer yeast, and he was especially proud of his Lambic “wild beer” that followed a Belgian style and fermented for six months. He said both of those beers were tasty and would cost much less than your average Corona. “I totally see (home-brewing) growing because people are going to look at those prices and see $7, $8 for a six-pack,” Toomey said. “I hate to say it, but there’s a lot of pennypinchers out there, frugal people, and they’re going to look at it and say ‘I can make the same stuff for $3 a six-pack.’” Aspiring home brewers, pennypinchers or not, can be outfitted at Bluffland Bloom and Brew, the area’s only homebrew shop, although Gonzales sees the store as much more than that. In addition to beer- and wine-making products, Bluffland also carries gourmet teas and sodas, bulk honey, in-season produce, solar energy panels and indoor gardening supplies. The store plays host to Lounging in the Arts, a monthly celebration of local art and live music, and has a permanent stage and a window-front studio for painter Rob Mini. The homebrew shop also has instruments to strum, a foosball table to play and local art on the walls, and it’s a little ironic that it’s one of the few downtown hangouts that doesn’t serve beer. “I’m trying to establish an awareness of respecting alcohol, knowing about it and what’s in it,” Gonzales says. “I see (Bluffland) as a community place, and I’m open ears to everybody wanting to express themselves in every way.” Spoken like a true home-brewer, one with three jugs of “snow beer” that he can’t wait to share with his friends.
email@example.com Dane Gonzales, owner of Bluffland Bloom and Brew, prefers the taste of his own beer to something that comes from a factory. In fact, he would take almost any home-brewed drink before he would even pop a microbrew. It’s not that Gonzales doesn’t enjoy commercial beers — he picks up six-packs and has been known to sample a style or two across the street at the Bodega Brew Pub — but he says nothing matches the flavor of a homebrew. Brewing is a volatile process, and any deviation in ingredients, measurements, sterilization or timing will result in a uniquely flavored batch. “Home-brewers aren’t scientists,” Gonzales says, and he’s paying his customers a compliment. Whereas the Millers and the Coors and even the Leinenkugels of the world employee microbiologists to ensure that every batch comes out just right, home-brewers enjoy oneof-a-kind beers that can be just as delicious as anything with a screen-printed label. They can
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also be twice as adventurous and cost half the price. Fermenting now in Gonzales’ basement are a Czech Pilsner, a marzen made from molasses and a Scottish ale, all brewed during recent snowfalls when Gonzales shoveled up snow and used it in his beer. At first Gonzales said this was to get soft water like from the spring that produced the original Pilsner, but it becomes clear that the 24-year-old small businessman just likes to experiment. “I’m just trying to make beers in whatever mood I’m feeling that day,” Gonzales says, noting that he doesn’t write down his recipes. “It’s like the snowfall of February ’08. You’re never going to get that again, and that’s what makes it real cool.” Gonzales is one of the La Crosse area’s most visible home-brewers, but enthusiasts can be found in a variety of neighborhoods and age brackets. This was evident at the last meet-
Pearl Street Brewery - By the numbers
Founded: 1999 Variety of beers: I brew lots of varietal beers only available in the Tasting Room, but these are our beers in bottles and on tap around town: Downtown Brown (also known as DTB), Pearl Street Pale Ale, El Hefe Bavarian Hefe-Weizen Lucky Logger Lager That’s What I’m Talkin’ ‘bout Organic Rolled Oat Stout. Current Employees: 6 Originally: Just me and my Dad, Tony Katchever Current Brewery: 26,000 square feet Original brewery: 900 square feet Brewhouse: Each batch of beer we brew is 37 barrels, or about 1200 gallons, which equals roughly 70 kegs of beer. When we were downtown, each batch was about 13 kegs. # of beer vats: Our Brewhouse consists of a thousand gallon Hot Liquor Tank, Mash Tun and steam-fired Brewkettle.We just recently installed a new 40 bbl fermenter, now we have four of them. We are in the process of buying three additional tanks to meet demand. Production: This year we brewed about a thousand barrels of beer. We expect to do between two and three thousand in 2008. Bottles: We started bottling in July of ‘07. Since then, our production has more than doubled and we anticipate it doubling again, or tripling between now and the end of the year. Outlets: You can find PSB beers on tap at most of the bars and restaurants in the area. Our bottles are available at Festival Foods, Woodman’s, Quillin’s, and most other quality beer/liquor stores in the area. Soon, we will be available at Kwik Trip Stores. The Tasting Room and Gift Shop at Pearl Street Brewery (1401 Saint Andrew St, La Crosse) is open to the public Tuesday through Friday 4:00 -6:00 and Saturdays, we offer free tours from Noon - 4:00. The number is 784-4832
Information provided by Joe Katchever, Brewmaster at Pearl Street Brewery.
February 28, 2008
Q&A with David“"Pear" Parisey DP: It would be very hard on businesses. Last Friday, the American Cancer Society called a town meeting – well, it was really just a press release – up by Riverjack’s. We were amongst the enemy, I’ll tell you that. Tobacco’s a legal product, so why would you discriminate? If we allow the sale of it, then we should allow them to be able to smoke. They shouldn’t be telling businesses what to do. They should be able to
do what they want. It’s a matter of individual freedoms, too. It’s legal, so it shouldn’t have to be regulated. That’s the bottom line. Thinking about (the Popcorn Tavern), about 99.9% of my customers smoke. (If the ban were passed) they’d have to go out on the sidewalk, and I have no land or anywhere where I could build a patio or anything like that, so… SS: Do you think the ban would drive a lot of customers away? DP: I think so. You know, like yourself, a beer and a cigarette go hand-in-hand. More people
would simply buy stuff and stay home and drink because they’ll smoke in their homes. It might not keep them out, per se, but they probably won’t stay as long, especially in the winter. Who’s going to go out when it’s 20 below and smoke a cigarette? But with the smoking ban… it’s an elite group trying to assert their influence on us and on other people. SS:You said before that you’re amongst enemies, as far as the smoking ban goes, because most
people want to pass it. Do you think you’re being treated unfairly? DP: We’re not privileged characters, but we are of a different nature. I mean, we don’t want smoking in restaurants; we just want people to smoke in the bar because (smoking and drinking) are so intertwined.And we don’t want people smoking at their desks or whatever. (Those for the ban) are sneaking it through with the handle of “smoke-free workplace” because it’s
see PEAR, page 19
HE WHO DELIVERS
FAST BEST! DELIVERS
By Briana Rupel
firstname.lastname@example.org With Nebraska, Minnesota and Illinois recently approving statewide bans on smoking in bars and restaurants and a similar law moving through the Wisconsin legislature, members of the Tavern League of Wisconsin have remained remained firm in its opposition. The Breathe Free Wisconsin Act was endorsed by a Senate committe last month and is scheduled for a Tuesday vote by the Assembly Public Health Committee. To assess the local response, Second Supper caught up with Dave Parisey, president of the La Crosse County Tavern League, to find out why the League is so steadfastly opposed to the ban. “Pear,” as he’s commonly known throughout the city, shared his thoughts on why a smoking ban would be unfair to businesses and what would happen to his own business, the Popcorn Tavern, if people could no longer smoke in the taverns of Wisconsin. Second Supper: What would you say is the main purpose of the La Crosse County Tavern League?
Second Supper vol. 8, issue 106
Dave Parisey: It’s our chance to enhance our objectives, protect us from unfair legislation. It’s a trade organization, like a union. A lot of it is, you know, fighting city/state/federal laws that are damaging to our businesses. We work with others…the liquor people, the beer people – they all have their own trade organizations – we work with them to fend off damaging legislation. Also, the Tavern League just in La Crosse – not to mention the state, which gives away millions to charities – I’d say conservatively we give away 90- to 100-thousand (dollars) a year to different charitable organizations. A lot of that is our Safe Ride program. That’s our shining glory: trying to keep people to keep from driving home drunk…and we’ll take them back to their cars in the morning. There’s no reason not to accept that ride. SS: So what exactly are you trying to protect? DP: Our ability to make a living. Plain and simple, you know? SS: How do you feel about the smoking ban? I know you personally don’t smoke, but from a business perspective…?
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A State of Prideful Drinking By Bob Treu
email@example.com My Daddy he brewed whiskey, My Granddad he did too, We ain’t paid no whisky tax Since 1792 - Old Folk Song You’re walking with your father down the main street of your town, somewhere in northern Wisconsin, when a woman comes up to him and asks if he remembers her. She’s a nice looking woman, middle-aged but fit, with that hint of toughness you associate with Lauren Bacall in the old movies. Your father stares at her a moment, not quite getting it, as his embarrassment spreads into his goofy grin. Then she lets him off the hook:“Your father used to bring the moonshine to my father’s speakeasy.” Some places you might feel anger or disgrace at this assault upon family rectitude. But you’re from Wisconsin, so what you feel is a rush of pride Or you’re with your college friends, passing around the latest issue of Playboy (it’s the sixties, when people still did that), and everyone is bemused and a little ticked off, because the article you’re looking at purports to list the best party schools but has not even mentioned yours. Then someone notices the asterisk at the bottom of the page and the explanation next to it: “The University of Wisconsin is not included in this list because it has lost its amateur status.” Another rush of pride. In Wisconsin drinking, and drinking a lot, is not shameful; it is a source of honor. In an odd way, it is a sign of status. While the dairy state’s position as leader in the field of rowdy drinking has been continuous and well-documented for a century, the reasons for this achievement remain unclear. Genetic background has been suggested (all those Germans and Eastern Europeans), as has weather (nothing to do but drink in a nasty midwestern winter), but neither explains the phenomenon completely. Another approach would be to examine the origins of this behavior. Early American farmers living west of the Appalachian slopes grew fine grain, but transporting it to market posed a problem. Distilling the stuff and pouring it into kegs was the solution, and this began the myth of the hard-drinking western farmer. A sort of rebellious pride became apparent in1794, when Alexander Hamilton tried to impose a tax on this suddenly popular product, which resulted in the Whisky Rebellion. Rather than disappearing with the rebellion, these attitudes spread westward, along with the arts of brewing and distilling. Add to the mix a large number of European settlers who were already rebellious, and you have the ground work for Wisconsin drinking. When prohibition was enacted in 1920, Wisconsin was already 70 years old, and the beer halls of Milwaukee and other cities, along with all the other saloons and emporiums throughout the state, had pretty much attained the level of consumption that made us famous. Every town of any size had its own brewery busily producing its own brand of foamy goodness (my hometown of Wausau had two: Schoen’s Old Lager and Adel Brau, both gone
by now, like all but a few of these wonderful old businesses). What most of us don’t know is that dozens of distilleries were also scattered across the state. Before prohibition, in Marathon County, farmers would gather on Saturday nights to play cards, and whiskey was served in pitchers, just like the beer. Prohibition ended that.When the whiskey industry reestablished itself later, mainly in the east, people complained it had all been a plot. But then they kept drinking as usual and all was forgotten. By 1929 Wisconsin was almost ignoring prohibition, so much so that a serious debate was held in Sheboygan on the question of whether the state should enforce prohibition. The reason for the forum: Wisconsin had in fact officially refused to enforce the law. Then, after World War II, a new and unique institution emerged, the Wisconsin beer bar, where 18-year-olds could be initiated without being exposed to the dangers of the hard stuff (before that, no one had paid much attention to age). Smart towns, like La Crosse, had beer bars right downtown, easily accessible, while not so smart ones banned them and watched their kids die trying to get back home from the nearest place they could legally drink. Still, some of us look back upon the beerbar era nostalgically. They were rowdy places where youth reigned and a certain sort of camaraderie developed. At least it’s hard to imagine people ending an evening at the Casino or the Cavalier by linking arms and singing Varsity. Then came the wild period, when all bars were legal to anyone 18 or older. Most college teachers I know do not miss having their students pretty much out of it by one o’clock Friday afternoon. Still, it was an experiment and might have worked, but it never had a chance. The Federal government determined in 1986 that all states must set the legal drinking age at 21 or lose their highway funding. The state legislative halls resonated with fiery debate, but in the end, common sense and financial reality prevailed. So has Wisconsin become just another state in its drinking habits? As the new affluent and generally hip upper middle-class has searched for ways to distinguish itself from the not so cool, or the not so well off, microbreweries and designer beers have grown in popularity, and Wisconsin drinkers have followed the trend. While our grandparents preferred the European style lagers and pilsners, heavy and dark ales are becoming popular. And, to everyone’s surprise, Wisconsin is even producing some good wines. Doubtless some of our singularity has been lost in the process. But then some things change very slowly. You take a job in Texas and six of you go together in a van.When you arrive you are greeted by the boss, who asks where you’re from. When you tell him, he looks startled. “My god,” he says. “They sent me six people from Wisconsin and we’re the only dry county in Texas.” Our reputation continues to precede us. And there’s still a little rush of pride.
Wisconsin has the highest rates in the nation of*:
* Drinking among high school students: 49% * Underage drinking: 39% * Drinking amongst adults: 68% * Binge drinking among adults: 22% * Chronic, heavy drinking among adults: 8%
University of Wisconsin-Madison Population Health Institute Study, 2007
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Treu is a retired professor of English from the University of Wisconsin-La Crosse.
February 28, 2008
Hives Inquiry Squad and Efftupp at JB's Speakeasy
RIGHT, Efftupp throws some crass, f ’d up lines at the crowd
By Briana Rupel
firstname.lastname@example.org As I approached the front door of JB’s Speakeasy on Friday night, I was already clutching my peeling ID and the two dollar cover charge in one hand, ready to turn them over to the bouncer. I was already unwinding the cozy scarf from around my neck as I walked hurriedly ahead of my lagging friends. I was antsy. Some of that had to do with the fact that we arrived a bit beyond fashionably late, but, mostly, I was more than ready to get down to one of my favorite musical genres: hip-hop. Friday night’s show was put on by Jeff of The Joint, who described the event as “WuTang Wednesday, except on a Friday.” If you’ve ever experienced The Joint’s weekly ode to the genre, then you’d have recognized many of the same players at JB’s on this particular night. If not, you were still in for a stellar surprise. Like I said, my friends and I showed up late, so I’d like to apologize for the fact that this review reasonably can only include what I caught. (Blake, I’ll hit you up next time. Promise.) Gratefully, though, we arrived during a break between acts, and – perhaps more gratefully – DJ Cali was onstage spinning some old skool crowd favorites. I grabbed my pint from the bar, bobbing my head to 2pac’s “Ambitionz As a Ridah” as I made my way toward the stage. More classic tracks reminiscent of middle school parties followed (by the way, props to the DJ for owning the killer “Ghost Dog”
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soundtrack LP!), building up the anticipation for Hives Inquiry Squad to jump up on stage. Their first track, “Sideshow”, blasted from the speakers, pulling people off of the comfy couches and onto the ample stage-front dance area. What makes JB’s an appreciable music venue is that it caters to every kind of onlooker. You can chill at the bar and still have a conversation without ravaging your voice while trying to scream over the music. You can kick back on the leather couches with friends and nod your head in agreeance with the beats.You
obvious that the performers are bored with their own music; where they reproduce the studio tracks note-for-note verbatim, etching out their live performance as if it were a carbon-copy of the album. Hives Inquiry Squad never does this. This show, in particular, aided them in their ever-increasing quest to switch things up and improve, as they had DJ Jeff on the turntables adding his own fresh interpretitive spin to mesh with their pre-recorded beats that normally roll off of an iPod. The duo is always pushing themselves harder, digging deep
can play a game of pool and take in the tunes as background noise. Or you can bust a move right in front of the intimately low stage while the MCs stare you down and infect your brain with their rhymes. I happily chose the latter. I have to say that I’m a die-hard Hives fan; I go check them out whenever I can. That said, I’ll try my hardest to be completely unbiased in this review, but I just can’t gush enough about them. I’ve been to plenty of shows where it’s
into the soul of the music and molding their flows to however their emotions force them to, and this was never so apparent as when Hives member Lucas Dix, unpretentiously clad in oversized sweatpants, sprawled out on the stage during “City in his Head” and clutched the mic with both hands while growling, “The real world can be so pitiful, he said.” Though people bopped around faithfully during the majority of Hives Inquiry Squad’s
performance, the dance floor swelled noticeably as the opening notes of “The Opus” teased the room. It could have been the intentional repitition (and, perhaps, appropriate timeliness) of the mantra-esque chorus, “focus on the opus, the time is now…yeah, the time is now”, but maybe that’s just me. In any case, people suddenly appeared out of nowhere, pumping their fists in the air as they sang along, making it apparent that this particular track is a crowd pleaser. After Hives Inquiry Squad was another DJ set, energetic enough to keep the energy flowing during the break and complete with more songs that conjured up memories I haven’t revisited since high school (re: “Oochie Wally” by QB Finest?! Ha!) After about 15 minutes Onalaska dweller Efftupp, topped-off with an amusing shaggy wig, grabbed the mic for his set. Admittedly, I hadn’t yet seen Efftupp perform. He energetically opened with lyrics that were a little more brash than the audience seemed used to, but that’s the excitement of shows that exhibit a variety of styles within a genre: There’s always something there for everyone, no matter your likes or style. What was noticeable was Efftupp’s genuine excitement for the music and speedy flow, and he was undoubtedly enhanced by Wu-Tang Wednesday regular Blake Auler-Murphy on back-up vocals. What seemed to be Efftupp’s misfortune was a crowd that had become lazy by the end of the night, one that focused more on securing rides home or bellying up to the bar to get their fill of drinks before “last call” tore through the building. It didn’t help that his mic didn’t seem loud enough, and the sound wasn’t tweaked precisely enough for his style. That isn’t to say Efftupp’s performance wasn’t intriguing, though. The beats are unique and danceable, and he effortlessly alternates between cooing jazzy, swaying vocals and spitting crass, yet heart-felt, rhymes. The show’s night cap was familiar to frequent Wu-Tang Wednesday goers: the ever-entertaining drunken freestyle session. If there’s ever any question as to whether or not a hipshow is good, it can usually be answered by how good the impromptu orgy of rhymers is as they take turns – with an admirable unspoken etiquette - exchanging improvised rhymes that tend to be the most clever and, therefore, the most impressive. I can confidently say that Friday’s night cap was tastier and more satisfying than any kind of scotch on the rocks, and it made me ache to perfect the art that is freestyle. A bad show will leave you with a sour taste in the mouth. You’ll find yourself contemplating the better ways you should’ve spent your night, pissed that you spent your hard-earned cash on the cover charge. A good show will leave you aching for more. You’ll find yourself bummed that it’s already over, wishing you could press rewind on the cassette tape of your night and re-live every second. As my sober buddy behind the wheel pulled away from the curb, I lounged in the backseat, my head still bopping along to some random beat from the night; my fingers tapping along subconciously on my thigh. I couldn’t wait to get back to my place, whip up a reliable hiphop playlist, and keep on groovin’ to the beats. The only thing missing was a rewind button. *
Yeast Ahoy! The Science of Beer
By Ben Clark
email@example.com During these cold winter months us Wisconsinites warm up with one of the oldest and most enjoyable beverages ever developed: beer! From the earliest known versions of beer in ancient Egypt and Mesopotamia to the craft microbreweries of today, beer has come a long way. But there would be no beer if it weren’t for our little friend: yeast! Yeast comes in a variety of species, each responsible for a different style of beer due to the natural and glorious act of fermentation. But fermentation is just one step in the process of making beer. The first step in the brewing process is the act of mashing. Mashing takes water and starch and converts the starch to fermentable sugars (like glucose). It’s this act that turns some starch sources like wheat, barley or rye into the simple sugars that yeast love to munch down on. Yeast does only two things well in their simple, one-celled lives, and those are to eat and multiply. The remnants from the mashing process creates a liquid called wort, which contains all of the fermentable sugars that the yeast love! The wort passes through a series of filters which leaves only the liquid separated from the grain. The brewer would then pass more water through the filters to allow as much of the wort to be generated. In some breweries this process would be repeated numerous times, though each time would create a much weaker beer. The wort is then boiled to increase the concentration of the sugar, along with added hops to increase the bitterness of the beer. Now the fun begins. Yeast is added to the wort, and the glorious process of fermentation begins. The yeast go after the sugar in the wort like an addict goes for black tar heroin, with about the same results. Yeast will consume the sugar and in turn will produce alcohol and carbon dioxide. From this point on, the yeast will continue their little vacation in sugary paradise for an extended period of time. This could be anywhere from a few weeks to a couple of months, depending on the type of yeast and the type of beer you want to make. Even though all yeast metabolize sugar to give us sweet, sweet alcohol, different species will give us different beers. Saccharomyces cerevisiae is the type of
yeast you would use for making an ale-style beer, while Saccharomyces uvarum is the type used for making a lager-style beer. The differences between the species strains give each of the beers their distinct flavor and style. For example, the type of yeast used for the fermentation of ales results in a lot of chemical by-products called esters. Some of these esters will be used and cultivated to give the beer a “fruity” aroma or taste to it. In contrast, the yeast that’s used in the fermentation of lager-style beers produces a much “cleaner” beer and will have very few esters present. Another type of yeast used for fermentation is simply known as “wild yeast.” These buggers are used in lambic beers, which is a special Belgian style of beer making. It’s not unusual to find a variety of microorganisms growing and fermenting in the wort for these natural lambic beers. Most commonly, Saccharomyces cerevisiae will be found, along with species from the Brettanomyces genus of yeast. Lactobacillus bacteria will also be found swimming around in your wort and will give lambic beers a very distinct, sour/acidic taste. But don’t think that it ends there! Yeast, like a variety of microorganisms can do some very good things for you. These little sugar-crazed beasties run also produce a variety of nutrients, including selenium, magnesium, phosphorus, potassium, biotin and the very crucial B vitamins. The next time your girlfriend chastises you for drinking too much, remind her that you are simply fulfilling your daily requirement of much needed nutrients. You’ll both be happy in the end! Now that you have a viable excuse for your binge drinking, it’s time to talk about the one reason we all drink copious amounts of beer. Alcohol. The typical percentage of alcohol by volume (abv) is determined by the type of yeast used and how long you let the yeast ferment the wort. Saccharomyces cerevisiae produces the most alcohol than any of the other Brewer’s Yeast used in production, but is unable to survive in environments where the abv is higher than 12 percent. If you’re reading this and are currently sucking down a Coors Light or a Keystone or some other swill, be prepared to hang your head in shame. Using yeast that is typically used to ferment champagnes, brewers across globe have created some simply staggeringly high abvs in normal beers. To name a few, Dogfish Head’s World Wide Stout boasts a 21 percent abv, while Samuel Adams’ Utopias have a 25.6 percent abv. The strongest seen so far? Hair of the Dog’s Dave, in which a microbrewery in Portland produced a barely wine with 29 percent abv! So next time you raise a glass of that sweet, sweet nectar of the gods to your mouth, take a minute to remember all of the little microorganisms that lived and died for you to enjoy that beer. Then, once that minute is over, enjoy the fruits of their labor...in moderation of course. Cheers!
I killed Slater.
Class of 2006 By Maria Pint
firstname.lastname@example.org There’s this nasty little habit going around today’s society where we tend to treat inanimate objects more as people rather than the silly little possessions that they actually are. My friends and I name everything from our cars to our lunchboxes, so don’t be confused when I tell you something. It’s important to keep in mind that the proper name you will see in no way references an actual person, so I’ll just say it…Slater died. More specifically, I killed Slater. See this is what I was talking about, had you thought I was talking about an actual person, you would think a) how sad, and b) Maria! You’re a murderer! You should still be thinking along these same lines but more on the sad side than the manslaughter side.You see, Slater is…was, my truck. My beautiful, black 2001 Ford Ranger whom I loved, as you guessed it, more as a best friend than a vehicle. I got him when I was a sophomore in high school and even posed on him for some of my senior pictures [see above], he meant that much to me. Sniff, so be sad Second Supper readers, it’s a tragic event. In all seriousness, it could have been more tragic since I walked away from rolling him a time and a half with nothing more than scratches and a few bruises. I was cruising down I-90 last Sunday, coming back to La Crosse from my home in Minnesota, when I suddenly found myself fishtailing down the Interstate, not something you want to find happening in a rear-wheel drive pickup. Pretty soon I was flying through the air, I’m told; I had my eyes pinched shut the entire time. It’s amazing how the human mind blocks out traumatic events for our own sakes because I remember really very little about the whole she-bang. It’s funny, though, because as I stopped rolling and Slater came to rest on the drivers’ side, I tried to come to terms with what
Õ just happened, the CD player was still playing very loudly. When lying in a ditch after a major accident, I find that the Culture Club is the last thing you want to hear; don’t go singing to me about karma, Boy George, not now! In the aftermath of everything though, there are many cons associated with a rollover and very, very few pros, but for the sake of optimism I’ll try to point out the highlights for you. For one thing, I find that I have surrounded myself with very sturdy electronics. My laptop, Tiffany, was in a bag riding shotgun on that fateful day. She wasn’t buckled in, which I’ve already lectured her about, but I’m pretty sure she came up and smoked me in the arm which gave me a wicked bruise. She landed in a snowy, glassy, icy pile and stayed there for about a half an hour because the tow truck guy didn’t want me to go digging through my crap on the shoulder of the highway. She works! I’m typing on her right now! Same story with my iPod and my camera, of which the camera was more impressive since it spent the night in ice and glass until we found it under the drivers’ seat in the salvage lot the next day. And I suppose some other pros would be less money spent on gas, I won’t have to give people rides anymore and I won’t have to scrape any windshields anytime soon. I’m sure the list goes on and on, and hopefully my sarcasm is translating well right about now. Unfortunately, the cons in this situation include things like, my truck is totaled, my truck is totaled and I totaled my truck. But no one wants to hear me bitch about that, so let me tell you about the dumbest, most obscure con. So I was sick (for those of you who read my last column, you know all about it), and I had my Penicillin in my purse when coming back to La Crosse. I was two and a half days into my prescription and it flew out the window in the rollover. I envision the bottle just making this perfect parabolic arc out the window and landing perfectly in the snow just to spite me. So when I went to the student health center the next day to make sure I had no serious injuries, I also asked for another bottle. The bitch wouldn’t give it to me because she said my throat looked fine! As you can tell, I’m bitter because come Wednesday, my throat was dying, my head was splitting open and my Bacterial Tonsillitis was back with a vengeance. Sweet, so sweet, on top of everything. Needless to say, it’s been a rough week for me. It’s hard to mourn the loss of a loved one when trying to fight off the evils of tonsillitis, again. I’m just at a loss for what to do, my dearest Slater is no more and I am to blame, but in times like these, it’s important to remember the good times. So let us all remember Slater on one of those days when I had just lovingly hand washed him and we were cruising down a back country road, framed by early spring sunlight and a bright blue sky. Rest in peace, Slater, you will be missed.
February 28, 2008
Album Reviews Hey Willpower – P.D.A. There’s not much that stands out on this album from Imperial Teen Will Schwartz; it’s an unflinching grab for Top 40 radio, simple as that. Mostly, the format is whiny R&B pop, with stupid lyrics and uninspired beats. Often it feels phoned in, using samples derived from the nearest Yamaha keyboard. Though the group’s statement of purpose is to celebrate dance music, this doesn’t even carry that level of excitement. There are minute scabs of interest found on the album, though even the best parts are vacuous. The best song on the disc, “Double Fantasy,” still retains the crap vocals that plague everything, though the music and beats are pretty decent. Unfortunately it’s a case of superiority by default. And really, the only other good point I could find was a lyric from “Magic Window,” inviting the listener to “…the party in my pants”. I immediately thought of Steve Carell’s dunce meteorologist from Anchorman, and laughed. Of course, the rest of the song was crap, going so far as to approximate Ennio Morricone’s theme from The Good, the Bad, and the Ugly as a synthed up bleep. Jesus. Just stay away from this disc; there’s nothing on it that you haven’t heard before, and nothing that would justify repeating. — Brett Emerson
Vampire Weekend - Vampire Weekend I couldn’t help but draw comparisons to The Police while listening to Vampire Weekend’s self-titled album. It wasn’t the music itself which caused this – even though Vampire Weekend does sound a lot like The Police – but rather the public perception of the latter band. The former offers the type of music that would disappoint fans of Synchronicity or hooker-anthem “Roxanne,” listeners sucked in by amazing pop songs and ambushed with peckerwood reggae. This album in ways works in the opposite direction, starting with more Jamaica in the voice and moving into something more standard at the end. In contrast, the music leaves out the staccato guitars and sluggish beats, and is in fact a staggering array of orchestrations, heavily laced with classical, African, and indie influence. The strings and organs, in particular, are very well done. Best song on the album, hands down, is “M79”. It screams with joy, beginning with reggae before launching into a violin rampage. It sounds weird enough, but cheerful enough, to slide perfectly into a Wes Anderson score. The rest of Vampire Weekend is just as happy and just as listenable – and that’s coming from the same sort of jerk who loves “Roxanne,” yet can’t make it through a Police album.. — Brett Emerson
e m o c s g n i h t d Goo
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Haale – No Ceiling (Available March 18) From the press kit we received with this CD, it seems as though New York’s Haale (pronounced like “Hallelujah,” as I remember reading at least three times) is being promoted on the merits of her Persian roots and influences. Honestly, it’s unnecessary. Yes, those elements are undeniable here, from the occasional Eastern instrumentations to incorporating poems from the likes of Rumi. What’s important to note, however, is that this album is not something to be tossed into the New Age/International bins, left for death and trendy mystics. No Ceiling is – and I’m going to capitalize this because it bears emphasizing – A BIG FUCKING ALBUM. The closest anchor of comparison I can deliver is Tori Amos, sans piano – particularly the beat-driven From the Choirgirl Hotel, which is my favorite of her albums. Haale’s voice carries an uncanny similarity, both haunting and soaring. She is backed by a gathering of musicians led by Matt Kilmer, who weaves his percussions around guitars, clarinets, strings and the occasional sitar. The sonics are far more Western than might be expected, though the Persian elements fade skillfully into the songs, giving additional depth to the already deep. The total is greatness, heedless of origin, a silk-sharp explosion, beautiful and monstrous. This is easily in the running for my album of the year. — Brett Emerson
Luctus/Argharus - Sonitus Caeli Ardentis Hell yeah, bitches! Luctus is back with more FUCKING war BM. I’d be tempted to say this is actually better than Ad Arma! in that you’ve got a bit more constant intensity. Fuck, I mean, how about those fucking snare drums at the start of World of Blades? Fucking war black metal, that’s what. The Luctus half of this EP will definitely split your skull. I wish I knew what UZ!!! LEITUVA!!!!! meant. As for the Argharus half, I don’t’ really have an opinion on it. Yeah, it’s Lithuanian BM too, but I’d say it’s considerably less exciting than Luctus. In fact, don’t even bother with it; I upped it for completion’s sake. Why split up a split? — Tim Bavlnka
Not valid with other offers. Coupon must be mentioned when ordering by phone. Coupon must be redeemed in store or at time of delivery. Valid at Erbert & Gerbert’s La Crosse location only. Expires 3/31/08
Second Supper vol. 8, issue 106
February 28, 2008
What's your favorite beer?
Pattrick Petted, Burlington, Wis. Beck’s. It’s non-alcoholic, but I’ll usually drink whatever’s convenient.
Nico Grams, Hamburg, Germany Holstein, because it tastes so good.
Katie Rasmussen, La Crosse Black & Tan. I like having the two-beer combo.
Jess Luhman, La Crosse, Wis. Guinness. It’s dark, creamy, smooth and heavy on the gut.
John Kelly, La Crosse Gulden Draak, from Belgium. It’s dark, strong and rich. (But I usually tell people it’s Ketel One.)
Michael Martin Murphy, Westby My last name is Murphy, what do you think? Guinness. I’m genetically predisposed to like it.
Ben Thesing, La Crosse New Glarus’ Uff-Da Bock. It’s probably the most potent of New Glarus’ beers. It’s dark, so even if you forget about it for a little while it’s still gunna be good.
Kevin Miller, La Crosse New Glarus Hop Hearty Ale. It’s local. It’s fresh. I think New Glarus beer is where it’s at.
Patrons quizzed at the Bodega Brew Pub between 9:30 PM and 10:30 PM during a performance by Grammy Winner Bill Miller on February 27. Laura Jeidy (above left), La Crosse Bell’s Two-Hearted Ale because it’s a hop explosion! (Read the back of the label.) Tina Rivers (above right),La Crosse Aventinus, from Belgium, because it’s really, really sweet and strong. Just the way I like ‘em.
Second Supper vol. 8, issue 106
Zak Wakefield (left), La Crosse Franziskaner. I, too, have a crush on that German boy.
Ashley Smeltzer (above left), La Crosse Franziskaner, because it reminds me of a very sexy German boy I used to know. And it tastes good. Tegan Daly (right with hat), La Crosse, Wis. Sand Creek Oatmeal Stout. I like that it’s a dark beer, but it’s not really bitter like most stouts.
Clothing provided by
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Kathy Spring by Very Volatile in Pink - $62.50 Typhoon by BC Footware in Orange Suede - $57.50 Niro AllRounder by Mephisto in Green - $165.00
Photographer: Kelly Morrison Model: Grandad Bluff 15
February 28, 2008
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- MEX UP YOUR DAY AND B.A. BURRITO
Second Supper vol. 8, issue 106
Õ Folie à Deux Ménage à Trois 2006 Napa Valley, California
Quaff it or Scoff it wine for under $10
Gouden Carolus Noël Brouwerij Het Anker Mechelen, Belgium
$7.99 at Quillin’s If you need a definition for the phrase ‘Ménage à Trois,’ you may as well stop reading this moment and return to your pew. If, like me, you are in complete understanding (and pursuit) of this phrase, then you may cordially continue reading. I wrote down a few adjectives upon initially tasting it, and my first three impressions of its taste were as follows: watery, pears, and left out overnight. I don’t think anyone is a large enough fan of pears to overcome the other two descriptors. Though the name of this wine may be its most attractive quality, it’s not completely baseless. This wine is in fact a mix of three separate grapes: Chardonnay, Moscato (Muscat), and Chenin Blanc. These grapes are known for producing heavy and dry, light fruity, and sparkling wines, respectively. It is produced in America’s most famous wine growing region, Napa Valley, California, and with all these facts considered, it’s difficult to imagine how such a middle of the dirt road wine was produced. Somehow this wine has managed to garner limited critical acclaim, and my only explanation for this is either its name, or bribery. Somehow, somewhere, things went entirely wrong. The only good thing that I can say is that after the second glass, the wine doesn’t taste that bad. Therefore, if you’re looking for a wine to drink after you’ve already had a bottle of something else, or are already drunk enough not to care, I wouldn’t shy away from it. However, I don’t think these qualities satisfy the requirements of any wine drinker. Therefore, unless you decorate your kitchen with empty wine bottles, and are looking for one with a cool name, I would try something else. - Geoff Johnson
Sumatra Mandheling Kasho
This week, I open my Christmas present. I still remember the feeling of excitement I had two months ago when I ripped the wrapping away from the liter bottle and saw the grand Belgian label I couldn’t read and the dark Belgian ale I couldn’t wait to try. Yet a beer this good really does has to wait for a special occasion. Putting the finishing touches on a Second Supper devoted entirely to the world’s greatest beverage? Yeah, this occasion will do nicely The Gouden Carolus Noël pours a deep amber color, almost mahogany, an invitation to the warming “Christmas” ale that will follow. Holding the glass to my nose, I was startled by the strong boozy aroma, and a check of the label revealed its 10 percent alcohol by volume. Like a lot Belgians, the first sip was sweet, but not too extreme. There were banana overtones, but the most surprising aspect of this beer is how Ratings: buttery it tastes. It is smooth in spreading across the tongue, but also creamy in a way I had never experienced before. And all that alcohol, 8.5 of 10 you could hardly taste it. 9 of 10 The beer leads with an interesting grape flavor before evoking yogurt and leaving the throat with the taste of toasted biscuits. It was 9 of 10 quite impressive, and obviously someone in Melchen knows how to use his malts. The mouthfeel of the Noël is amazing, leaving cheeks 9.25 of 10 buzzing longer than just about any other beer I’d ever sampled. It’s a 8 of 10 highly carbonated brew, but the bubbles don’t so much pester you for another sip, as they remind you of how great you have it. I could have Total: cellared this bottle for another three years to improve the flavor, but after only two months I’ll just come right out and say it: This is the 43.75 of 50 best Noël ever! Thanks, Bri. - Adam Bissen
White House Coffees $12.99 /lb Coffee donated by Briar Patch This delicious little brew hails from the island of Sumatra in Indonesia. Coffee was first introduced to the island along with a new style of government known as “colonial domination.” Coffee plantations soon spread across the country, though they remain mostly around the Lake Toba region. Now, you’ll notice that this coffee has “Mandheling Kasho” in the title as well. This refers to the ethnic group that was involved in the picking and processing of the bean since, as we discussed before, a great bean comes hand-picked and that’s exactly what this name tells us. So forget the bloody history of colonialization and come explore this fine roast with me. Indonesian brews have a tendency to be over-roasted due to uncertain, often light, roasting colors. The tipping point for roasters is usually just before the second crack, allowing the bean to maintain maximum body. These beans, however, are a bit over-roasted, not burned though, but you can tell it in the cup. This coffee, though having an extremely well-defined body, spicy undertones that tickle the tip of your tongue, and chocolate velvety smoothness, lacks a little in the natural sweetness that I usually associate with tropical coffees. The “spicy undertones” are worth highlighting here. Sumatran coffees are known for there spiciness and this cup is no different. It seems to blend hints of cinnamon and red pepper into this gloriously curious sensation. All in all, this is a good, dependable coffee, something I could drink day-to-day and still be amused by its intricacies. All I can say is, “thank God” for colonialization. — Joel Kuennen
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February 28, 2008
film Reviews JUMPER 2008 Director: Doug Liman Cast: Hayden Christensen, Samuel L. Jackson, Rachel Bilson Writers: David S. Goyer, Jim Uhls, Simon Kinberg, based on the novel by Steven Gould “...with great power there must also come great responsibility.” —Amazing Fantasy #15 This maxim holds no weight in “Jumper,” an entire movie premised on Nightcrawler’s mutant ability to teleport. The “hero,” never learns any lessons, never suffers any consequences, and devotes nary a second of his time to the greater good. He screws the girl and kills the bad guy... the end. Anyone who watched an NFL football game this season saw a commercial for this flick, a special effects orgy destined for the “Used DVDs For Sale” rack at Blockbuster. I spent most of “Jumper” wanting Sam Jackson to slice off Hayden Christensen’s head. Christensen plays a narcissistic Oedipus-type with a phallus that knows no bounds and can stretch to the point of exertion and beyond. With wealth, material objects, and women (the latter two interchangeable) at his fingertips, Christensen’s David lives a rapper’s fantasy, counting money and collecting women. But in comes the father figure, a paladin (jumper hunter) named Roland (Jackson), who has a nifty phallus symbol of his own: a stun gun that unsurprisingly looks like a light saber hilt. Why doesn’t David just teleport to a gun store, load up on wares, and end the uninspired conflict with his motive-free antagonist? Because it’s a PG-13 movie. A movie that draws up its plot around an MPAA rating my respect has not. “Jumper” opens with techno beats thumping over the production company’s title screen; you can always tell the quality-level a movie expects of itself by the music it uses, and by shamelessly embracing top-40 hits, “Jumper” not only time-stamps itself, but also alienates its audience of males ages 13-24. It took three writers to think up the non-plot that makes up “Jumper.” No wonder why the writers are on strike to complain about their wages: if I were the one who wrote this filth I wouldn’t expect to get paid much either. — Nicholas Cabreza
BE KIND REWIND 2008
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Director: Michel Gondry Cast: Jack Black, Mos Def, Danny Glover Writer: Michel Gondry Michel Gondry is the filmmaker equivalent of the father who lives vicariously through his children; he writes a great deal of himself into his characters, who are often creative amateurs with gigantic imaginations. His first writing/directing effort, “The Science of Sleep” (2006), was a fluffy comedy about an introvert enslaved by his own explosive imagination. “Be Kind Rewind”, like “Sleep,” serves as little more than a vehicle for Gondry to flex his imagination muscle, and as an excuse to re-film scenes from Hollywood movies using spare parts from a junkyard and dusty props from a thrift store. The obvious conundrum with “Be Kind Rewind” is that nobody, not even my 80 year-old grandparents, uses a VCR anymore. In real life, the main characters Mike (Def), Jerry (Black), and Mr. Fletcher (Glover) would have been out of work circa 2000. I can suspend my disbelief while a monster attacks New York, but I can’t get over a store that rents VHS tapes and is still in business. When Jerry’s magnetized urine erases all the movies, he and Mike set out to record their own uber-low budget versions. The second note of utter preposterousness rears its foul head when a group of hardcore gang-banging thugs rents their copy of “Ghostbusters” and actually likes it, demanding more tapes featuring Mike and Jerry’s production style. Inexplicably, their films catch on and win the heart of the community, whose business is the last hope the store has of escaping the pitiless quicksand of gentrification. The film’s bashful, playful tone grows tired quickly, and one has to wonder how funny the film would be were it without Jack Black—who plays the same dimwitted boob he’s been playing for years—with his seemingly ad-libbed one-liners. Too much time invested in the aesthetic appeal of his films has left Gondry, as a writer, inept at knowing how or when to end his movies. He has a lot of great visual ideas, but can’t put them to a narrative.We’ll just have to wait and see what he can do with his supposed upcoming collaboration with Daniel Clowes. “Be Kind Rewind” is worth viewing if only to get a glimpse of Gondry’s potential. He’s a filmmaker whose heart and imagination are in the right place, but whose ability to craft narrative hasn’t developed beyond Storytelling 101. — Nicholas Cabreza
Second Supper vol. 8, issue 106
Daily Specials Sunday
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PEAR, from page 8 damaging to their employees.Well, our employees don’t have to work here. You don’t have to come in here. It’s a choice. A businessman can opt to go smoke-free, but it should be up to his discretion, and he shouldn’t be told how to run his business. If a business wants to go smoke-free, who knows, it might prove OK for them. The opponents of smoking, they all have their statistics, but they’re all skewed in their favor. You can prove anything you want using statistics. They could pass the smoking ban, but exclude taverns, because smoking is integrated into our business. It’s important. SS: So if the smoking ban goes through, what do you think personally will happen for you?
SS:You don’t think the bar could survive? DP: Every time they do something damaging to the tavern industry it reduces the value of our business, so what are you going to say? (Bar owners) don’t have IRAs; we don’t have pensions; most of us live hand-to-mouth, you know, so our retirement ends up being exactly what we can get for our business. There’s no sense to keep going if you’re running at a loss. The sad part about bar closings is that, not only the owners, but a lot of the employees lose their jobs. A lot of ‘em are young college people who need that job to live. That’s why we don’t want the state and everybody trying to run our business for us and telling us what to do.
DP: Then I’ll probably retire. I’ll try to sell (The Popcorn), and I’ll retire.
A Beer Primer
Amber Ale — Generally a balanced taste, evenly malted but hops can add flavor Recommended — Capitol Amber,Tyranena Headless Man, Breckenridge Avalanche Blonde Ale — Arose from the craft-beer movement, ranges from pale yellow to deep gold, malty palette Recommended — Ale Asylum Gold Digger, Bell’s Third Coast, Redhook Blonde Brown Ale — A bitter, low-carbonated beer, often with a coffee or nut flavors Recommended — Pearl Street Downtown Brown, Goose Island Honker’s Ale, Bell’s Brown India Pale Ale (I.P.A) — Sharp flavor from excess hops Brits first added as a preservative in colonial India Recommended — Bell’s Two Hearted, Dogfish Head 90 Minute,Tyranena Bitter Woman America Pale Ale — Flavor depends on local ingredients, generally hoppier than British pale ales Recommended — Sierra Nevada, North Coast Red Seal Ale, Summit Extra Pale Porter — Thick dark beer with moderate hopiness and complex flavors Recommended — Sand Creek Badger Porter, Summit Great Northern Porter, Bell’s Porter Stout — Dark-roasted with flavors ranging from chocolate to coffee to burnt Recommended — Left Hand Milk Stout, Sand Creek Oscar’s Chocolate Stout Cream Ale — Ales brewed in the American light lager style, highly carbonated, often gritty Recommended — New Glarus Spotted Cow, Sleeman Cream Ale, Lake Louie Coon Rock Witbier — Cloudy Belgian-style beer with lively carbonation,often tastes of orange or coriander Recommended — Bell’s Winter White, Berghoff Solstice Wit, Grey’s Witbier Belgian Dubbel — A rich spicy, frothy beer developed in Belgian monasteries
Reminds you to support the retailers, restaurants, taverns and bands that support us. We are funded solely by advertising so if you want to support us, support them!
conscientious commerce works 19
Recommended — Smuttynose Winter Ale, Leffe Double Abbey, Duvel Three Philosophers Belgian Tripel — Made with candy sugar, tripels are sweet, spicy, frothy and potent Recommended — Unibroue La Fin Du Monde, Sprecher Abbey Triple, Great Dane Belgian Tripel American Macro Lager — Thin, fizzy lagers popularized after Prohibition, have moderate alcohol and bitterness Recommended — Pabst Blue Ribbon, Red Stripe, Miller Genuine Draft
Pearl Street Books new & used old & rare book dealers 323 Pearl St Downtown La Crosse
February 28, 2008
I'm Jonesin' for a crossword
“Stuck On You” -- and you can’t seem to get rid of it
by Matt Jones
By Stephen King
Across 1 Swiss peak 4 “Whatever happens, happens” 10 ‘Rents, sibs, etc. 13 Bath bathroom 14 So trendy it hurts 16 Jeremy Piven’s “Entourage” role 17 It may get stuck to your teeth 19 Documentarian Burns 20 Her production company is her first name spelled backwards 21 Frayed tip in a salon 23 “I don’t believe a word you say!” 26 Stuck up and full of attitude 27 Sitcom architect 32 Sephia manufacturer 33 Pal of Paris 34 Draw 36 Type of roof for a muscle car 39 Rapper Yung ___ 40 Fixes cello strings, perhaps 42 Hexa- halved 43 Cross worn by goth kids 45 Keepsake with a picture 46 “Memoirs ___ Geisha” 47 When doubled, a Prada clothing line 49 Recited quickly 51 City where Marie Antoinette was born 54 White House Press Secretary Perino 55 How some circus performers travel 58 “___ Billie Joe” (Bobbie Gentry song) 62 Here, to Henri 63 It may get stuck to your heel 66 Jet ___ 67 From Spain to Siberia 68 Home ___ (hockey advantage) 69 Former governor of Texas Richards 70 Rely (upon) 71 Harry Potter’s first girlfriend ___ Chang
3 Bad 4 Where you go for a raw deal? 5 ___-Wan Kenobi 6 Putnam County competition, in a Broadway title 7 Makes a mistake 8 Chain with butter pecan syrup 9 Register drawers 10 It may get stuck to your arm 11 Ceases to exist 12 Cohn of “The Facts of Life” 15 Sound of a BB hitting a tin can 18 Narrative 22 “There’s nothing ___!” 24 Cosmetics purveyor Adrien 25 Toronto basketball player 27 “The Naked ___” (Goya painting) 28 “___ your side”
29 It may get stuck to your back 30 “What the ___?” (“Family Guy” catchphrase) 31 Pulled vigorously 35 “Futurama” character who grew up in the Cookieville Minimum Security Orphanarium 37 “Carmina Burana” composer Carl 38 Singer Edith, subject of 2007’s “La Vie en Rose” 41 Tablet in an office supplies store 44 Nudge 48 Bring together 50 “Anti-art” movement, to its proponents 51 “And there it is!” 52 Like Machu Picchu 53 For all to hear 56 Wear out 57 Challenge to a
duel (using a glove) 59 “___ Movie” (2007 parody) 60 ___ support 61 Twisted food 64 Language suffix 65 Element with the symbol Sn ©2008 Jonesin’ Crosswords (email@example.com) For answers to this puzzle, call: 1-900-226-2800, 99 cents per minute. Must be 18+. Or to bill to your credit card, call: 1-800-655-6548. Reference puzzle #0347.
In his On Writing (which should be required reading for any aspiring writer), Stephen King devotes a section to the idea of pace, where he mentions that he is a fan of the slow build. With his newest work, King also proves that he is its master. Duma Key is six hundred pages of creeping exposition of the life of Edgar Freemantle, multimillionaire turned one-armed artiste, and his recovery on a solitary island in the Gulf of Mexico. Until one gets well into the book, it isn’t really clear what kind of story this is to be. Oddly enough, it seems to use some elements from many of King’s older works – The Shining in particular, but also themes like the devil hunting in Salem’s Lot, autobiographical damage similar to Dreamcatcher, a sense of growing faith present in The Stand, even the tiniest shimmer of The Shawshank Redemption in the ending. Still, this book is its own creature, so introverted and character-driven that, when monsters flicker in and out, and finally make their rampage, the change stings and consequence is all the more lasting, memorable and shocking. If I have one complaint about the book, it is that King uses foreshadowing in a way that sometimes blows the surprise, though these moments do enhance the book’s dread as well. It’s an investment; there’s no way around that. There’s an argument to be made, though, that this story is a success because of its pace and length. At least 90 percent of horror films in the last 20 years (at least) have sucked shit. My answer to why this is the case uses the first Friday the 13th film as Exhibit A. The first person to die in that film was Annie, a cheerful and pleasant girl, someone who hitched the wrong ride to Camp Crystal Lake. Just like that, her throat grows a grin and does the blood spray. I remember watching this movie, seeing this, and not believing that this girl, of all the people in the movie (including Kevin Bacon, for fuck’s sake), would be the first to die. She shouldn’t have died at all. My point is that the best horror stories, whether they are on film or in books, create a sense of damage or loss when characters die. Paris Hilton getting deep-sixed in House of Wax creates zero empathy, and honestly, who watched the movie and cared after it ended? Modern slutmurder rampage tales aren’t haunting; they have little empathy, if any. The sadists are us, as much as the legions of driller killers and psychotic leprechauns. In short, most horror isn’t horrifying anymore. It is escapism – impermanent, video game reset buttonism, pointless and worthless. Stephen King isn’t escaping a damn thing here. His buildup here is vital to everything afterward. Watching Freemantle transform from cripple to art world icon is fantastic, gratifying. To see what payback this ascent demands is excruciating.There’s no way this would have been as effective in a three hundred page book. Period. If page count is a breaking point, too bad. Read Cell instead; its first chapter reads like the fucking apocalypse, and is a kickass Stephen King book in its own right. But if you’re up for it, Duma Key will not disappoint in the least. — Brett Emerson
Answers to “Cornering Ability” Issue #104
Down 1 Low vocal range, maybe 2 Shoe-tying maneuver
Second Supper vol. 8, issue 106
bar & grill
A gentleman considers cologne intimate apparel. It should not cause comment, positive or negative, among other people in the room. Instead, it should be saved as a pleasant surprise for people with whom he makes close contact. A gentleman understands that cologne is, after all, an accessory. It is not to be used as a substitute for deodorant. A dab on either side of the neck, with another drop on a gentleman’s pocket handkerchief, is quite enough.
If there is a rule against smoking in the office, abide by it. Some offices still object to women smoking but allow men to do so. This hardly seems consistent, but if it is a rule it must be obeyed.
DVD, Video, Clothing, Novelties, Gifts, Lingerie, Tobacco Shop
Gentleman - Bridges, John. How to be a Gentleman. Rutledge Hill Press for Brookes Brothers. 1998 Ladies - Ames, Elinor. Book of Modern Etiquette. P.J. Collier & Sons Corporation. 1940
10 Email Addresses That Will Be Useful When You Have No Internet Access
http://www.labnol.org/internet/email/access-websites-over-email-without-internetconnection/1660/ A wonderful list of emails for people with web access phones or handhelds, to take advantage of the most you can with as little possible. Uploading files to webservers. Converting docs to PDFs. Upload and make blog posts. Auto-reminders. Look up definitions. Tons of great things to know.
Stuff White People Like
Downtown Book & Video 72 E Third St. 507-453-9031
Maps of War
These maps give us a visual ballet of war, democracy, forms of leadership and economics as they march across history. From the first ancient republics to the rise of self-governing nations, see the history of democracy: 4,000 years in 90 seconds.
Downtown Book & Video 220 SW First Ave 507-252-1997
Your community owned natural foods store
A hilarious little blog about the absurdities of white people. Hilarious essays about things white people enjoy and why they enjoy them. One of the best places to gain a white person’s trust is at an Oscar party. An invitation to one these parties is basically your foot in the door.
Intimate Treasures 310 4th St. Downtown 608-782-3287
315 Fifth Ave. So. La Crosse,WI tel. 784.5798 www.pfc.coop
open daily 7 am–10 pm
organics • deli with vegetarian, vegan, gluten-free selections, fabulous soups & interesting sandwiches • fair trade coffee & tea • bakery • specialty cheeses • local products • fresh, local, & conventional produce • wine & beer • vitamins • cosmetics • health & beauty • floral • housewares and so much more ... February 28, 2008
Happenings Art galleries BLUFFLAND BLOOM & BREW 119 S. 4th St., La Crosse (608) 782-BREW Monthly Culture Shock show, featuring live art as well as drawings, paintings, photography, and prints by local artists. HEIDER CENTER FOR THE ARTS 405 East Hamlin Street West Salem, WI 608-786-1220 x 4 http://www.wsalem.k12.wi.us/ Heider.html PUMP HOUSE REGIONAL CENTER FOR THE ARTS Open noon-5 p.m. Tuesday through Friday, and noon-4 p.m. Saturday. No admission charge, donations accepted. Features exhibits of local artists and performances. 119 King St., La Crosse 608-785-1434 www.thepumphouse.org. SATORI ARTS Unique hand crafted jewelry, Mississippi River pearls, ancient Chinese artifacts, Custom-made jewelry, original art works, and a variety of unique gifts. 201 Pearl Street, La Crosse 608-785-2779 STORY PEOPLE www.storypeople.com 110 Winnebago St, Decorah, IA 563-382-8060 UW-L ART GALLERY The gallery displays works by students, faculty, regional and nationally-known artists in all areas of art. The gallery is on the ﬁrst ﬂoor of the Center for the Arts located at the corner of 16th and Pine on the UW-L campus. VISIONS OF LIGHT Stained Glass 129 4th St S, La Crosse 608-793-1032
Theaters, cont. LA CROSSE COMMUNITY THEATRE www.lacrossecommunitytheatre.org 118 5th Ave N La Crosse, WI 608-784-9292
Women’s Gymnastics: Fri, Feb. 29 UW-Eau Claire and Gustavus Adolphus @ UW-L 7 p.m.
Men’s & Women’s Indoor Track: Feb. 29 - March 1 WIAC championships Superior, Wis. 11 a.m. WINONA STATE
Women’s Gymnastics: Thurs, Feb. 28 Hamline University @ Winona 7 p.m.
Women’s Basketball: Sat, March 1 MN State-Moorhead @ Winona 6 p.m.
COMMONWEAL THEATRE www.commonwealtheatre.org/ 208 Parkway Avenue North, Lanesboro, MN 55949 800-657-7025
LA CROSSE COMMUNITY THEATRE: What: Tom Grifﬁn’s The Boys Next Door, a humurous yet touching play focusing on the lives of four mentally handicapped men who live in a communal residence with a social worker Date: February 29-March 2, 6-9, and 13-15 at 7:30 p.m. March 16, 2008 at 1:00 p.m. Where: La Crosse Community Theatre UW–L THEATRE: What: Oklahoma! Date: Feb. 29-March 1 and March 6-8 at 7:30 p.m. and March 2 and 9 at 2:00 p.m. Where: Toland Theatre, Center for the Arts building on campus WINONA THEATRE: What: Medea Date: April 3-5 at 7:30 p.m. Where: Winona State University Performing Arts Center (main stage) SAINT MARY’S THEATRE: What: When You Comin’ Back Red Ryder? Date: Feb. 28-March 3 at 7:30 p.m. (March 2 at 3:00 p.m. also) Where: Academy Theatre,Valencia
Men’s Basketball: Sat, March 1 Mary, ND @ Winona 8 p.m.
Art Exhibits ABSTRACT PRINTS AND VARIOUS WORKS
Women’s Tennis: Fri, Feb. 29 Northern State @ Winona 7 p.m.
Sat, March 1 St. Benedict @ Winona 2 p.m.
By James (La Crosse) 608-785-2637 Prints by Dr. Seuss; works by Dali, Chagall, Ouida Touchon, the latest by 21st century talent, and more.
“WHO IS A CITIZEN? WHAT IS CITIZENSHIP?” Frederick R. Weisman Museum (University of Minnesota)
Sat, March 1 IIAC Championship TBA
Women’s Tennis: Sat, March 1 UW-Whitewater @ Coe College 5:30 p.m.
The ﬁrst in a year-long series of exhibitions and programs examining the role of art and artists in a democracy. Featuring 30 paintings, photographs, and prints from various artists.
PHOTOGRAPHY BY RON BYERS
month of February
La Crosse Center 7:30 p.m. Admission: Adult in advance $18.50 - general admission Child in advance $13.50 - general admission Doors will open at 6 p.m. Free pit pass for all with ticket.
VIVA, 217 S. Main St (Viroqua, WI) 608-637-6918 open Tuesday - Saturday 11 a.m. to 5 p.m.
“TEMPEST, TRAGEDY, AND TRIUMPH”
through March 23 Minnesota Marine Art Museum (Winona) 507-474-6626 Art depicting naval and yachting victories and losses, storms, shipwrecks and rescue.
SENSORY OVERLOAD: LIGHT, MOTION, SOUND, AND THE OPTICAL IN ART SINCE 1945
ongoing, starting Jan. 24 Milwaukee Art Museum 414-224-3200 European and American art, including Stanley Landsman’s Inﬁnity Chamber, which has not been on view for nearly twenty years. Also featured is Erwin Redl’s Matrix, a 25 x 50 foot LED installation. CONTEMPORARY GOURD ART BY NANCY GEZELLA
Feb. 10 - March 24
Feb. 29 & March 1
INTERNATIONAL FESTIVAL OF OWLS
Feb. 29 - March 2 Houston Nature Center, Houston, MN 507-896-4668 Whether you’re serious about owls or are just looking for something fun to do, we have something for you! Keynote speaker is Dr. C. Stuart Houston. See live owls, take part in pellet dissection, nest box building, and more. http://www. festivalofowls.com POLAR PLUNGE FOR SPECIAL OLYMPICS
March 1 Black River Beach 608-789-7596 The Polar Plunge is a unique fund raiser where supporters raise pledges and plunge into the icy waters of Wisconsin. Register online to participate at www.specialolympicswisconsin.com. Or, feel free to stop down and watch!
Pump House (La Crosse) Nancy, a Wisconsin artist, works with handmade paper or hard-shell gourds, using mixed media to create a variety of textures and color. PAINTING, POTTERY, PHOTOS, JEWELRY
ongoing Edland Art Gallery (La Crosse) 608-785-2787
Art Exhibits, cont.
SERVEWARE; JEWELRY; HAND-WROUGHT IRON, ALUMINUM, AND PEWTER PIECES
ongoing State Street Gallery (La Crosse) 608-782-0101
GRANDMAS GONE WILD!
March 1 Crazy Horse Saloon (West Salem) 11 a.m. - 11 p.m. Admission: $10 Presented by The LeRoy Butler Breast Cancer Foundation, La Crosse community members and area businesses.This event is to raise awareness and dollars for LOCAL women, men, and families who are and have been affected by breast cancer. 11-2 p.m: LeRoy Butler, Green Bay Packer Super Bowl Champion 3-7 p.m: live music with Clock (classic rock band) 9 - ? Lisa Urban Karaoke All day: Food, fun & Guest bartenders featuring ”Grandmas Gone Wild!”
Trying to get the word out about your event? Place a free listing in Happenings and make it easy on yourself. Second Supper vol. 8, issue 106
What to Watch for...
STANSFIELD SINGLES POOL TOURNAMENT
March 7 - March 9 La Crosse Center 608-789-7400 Visit www.lacrossecenter.com for registration and more information. SOMETHIN’ JAZZ CONCERT
March 9 City Brewery Hospitality Center 1111 S Third Street (La Crosse) 2:00 p.m. - 5:00 p.m. 608-791-1190 http://www.lacrossejazz.com Jazz quintet featuring Reed Grimm on drums and vocals. CATS!
March 12 La Crosse Center 7:30 p.m. Admission: $29.50 - $49.50 Troika Entertainment presents CATS! No cameras are permitted. Group discounts of 20+ are available with a $5 discount. Please contact: firstname.lastname@example.org ST. PATTY’S DAY PARADE
March 15 2nd & Main to 9th & Main (La Crosse) Starts at noon 608-385-0490 We go rain, shine or snow. Post parade social at Forest Hills. Door prizes and family fun. No entry fees. Must complete parade entry application (deadline March 5) For more information, email email@example.com CUSTOM AUTO SHOW
March 14 - March 16 La Crosse Center 608-317-6824 or 608-781-9887 34th Annual custom auto show presented by God’s Country Racing Association http://clubs.hemmings.com/clubsites/gcra/ PERT’ NEAR SANDSTONE
April 4 Steyer Opera House Hotel Winneshiek (Decorah, IA) Doors: 8:00 p.m. Show: 8:30 p.m. Admission: $7.00 Presale tickets available at Hotel Winneshiek front desk March 3rd, or by emailing firstname.lastname@example.org Pert’ Near Sandstone play a hard-driving acoustic music in the old-time vein, but with a fresh sense and new-time urban grit. They approach the American stringband tradtion with reverence, infusing their own ideas and character to deliver a sound and style uniquely their own.
February 28, 2008
COMMUNITY SERVICE [ Area LA CROSSE All Star Lanes 4735 Mormon Coulee
Alpine Inn W5715 Bliss rd.
3 games for $5 starts at 8 p.m.
3 games for $5 starts at 8 p.m.
Bud Night 6 - CL: $1.75 bottles $5 pitchers
620 Gillette st.
Barrel Inn 2005 West ave.
2 for 1 cans & bottles during Packer games
Beef & Etc.
1203 La Crosse st.
115 S 3rd st.
Brothers 306 Pearl st.
Fiesta Mexicana 5200 Mormon Coulee
N3287 County OA
Cosmic Bowl starts at 9 p.m.
6 - CL $2.50 Sparks
meatball sandwich meal: $6.15 2 dogs meal: $ 5.25
Italian beef meal: $6.15 Chicago chili dog: $3.45
grilled chicken sandwich meal: $5.29 Polish sausage meal: $3.99
hamburger meal: $3.69 cheeseburger meal: $3.89
$1.25 make your own tacos, $4.75 taco salad $2.25 margaritas, $2 off large taco pizza
$2.25 burgers, $2.60 cheeseburgers, $2 off large pizza, $1 fries with any pizza
soup or salad bar FREE with entree or sandwich until 3 p.m. ($3.95 by itself)
HAPPY HOUR 3 PM - 8 PM
7 - CL $1 domestic 12 oz $2 Stoli mixers
3-7 happy hour
3 p.m. - midnight 25 cent hot wings $1 shots of Dr.
$2.50 Blatz vs. Old Style pitchers
10 cent wings (9 - CL) $1 High Life bottles $1.50 rail mixers $2 Guinness pints
$5.50 $5.00 batterfried cod, all you can eat fries, beans, & garlic wings bread $4.50 domestic pitchers barrel parties at cost pepper & egg sandwich meal: $4.50, ﬁsh sandwich meal: $4.99, Italian sausage meal: $6.15
Italian beef meal: $6.15 2 Chicago dog meal: $3.45
$6.75 shrimp dinner
$1.50 bloody marys 11 a.m. - 4 p.m
$3.00 Captain mixers/ mojitos $2 Cherry Bombs $1 Bazooka Joes
HAPPY HOUR 4 - 7
Martini Madness $2 off all martinis
$1 Dr. shots $3 Jager Bombs
2 for 1 taps
7 - CL Tequila’s chips & salsa, $2 Coronas, $2.50 Mike’s, Mike-arita
7 - midnight Ladies: 2 for 1 Guys: $1.50 Coors and Kul Light bottles
7 - midnight $1 rail mixers $2 Bacardi mixers
7 - midnight $2 Malibu madness $2 pineapple upsidedown cake
$2 Tuesdays, including $2 bottles, import taps, beer pong, apps, single shot mixers, featured shots, and 50 cent taps
$1.25 per pound wings (8-CL) $1 shot of the week, $1 PBR, rails, $1.50 Rolling Rock, $2 Miller lite
$2 Bacardi ﬂavor mixers $2 jumbo Captain mixers
$1 Kul Light cans
Ladies Night buy one, get one free wear a bikini, drink free
Karaoke $1 shot specials
live DJ $1 shot specials
chicken & veggie fajitas for two
football night domestic beer: $1.50 Mexican beer: $2.00
Ask server for details
Build your own Bloody Mary 16oz Mug - $4.00
Homemade Pizza & PItcher of Beer $9.00
Bucket of Domestic Cans 5 for $9.00
25 Cent Wings
$2 off all pitchers
717 Rose st.
$1.50 PBR $1 shots of Dr.
Second Supper vol. 8, issue 106
HAPPY HOUR 3 - 8
beer pong 6 p.m. $8.95 16 oz steak
free wings 6 p.m. - 9 p.m.
HAPPY HOUR 5 p.m. - 10 p.m.
$8.95 16 oz. steak $8.95 1/2 lb. ﬁsh platter
Buy one gyro get one half price
free baklava, ice cream or sundae with meal
$1.25 domestic taps buy one burger get one half price
buy one appetizer get one half price
GREEK ALL DAY appetizer half price with meal
HAPPY HOUR EVERYDAY 3 -7 and 9 - 11
Bloody Mary specials 10 - 2
HAPPY HOUR EVERYDAY 3 - 6 $1.25 BURGERS
HAPPY HOUR 6 AM - 9 AM
$5.99 gyro fries & soda
$3.00 Captain mixers/ mojitos $2 Cherry Bombs $1 Bazooka Joes
50 cent taps 4 - 7 (increases 50 cents per hour) $1 rails
$4 full pint Irish Car Bomb
1908 Campbell rd.
324 Jay st.
Cosmic Bowl & Karaoke starts at 9 p.m.
Import night starts at 7 p.m.
3 games for $5 starts at 7 p.m.
bucket night 6 for $9
1904 Campbell rd.
127 Marina dr.
Buck Night starts at 6 p.m.
1/4 barrel giveaway 8-11 $1 burgers
$5.00 all you can eat wings
223 Pearl st.
411 3rd st.
$5.00 BBQ ribs & fries
Coconut Joe’s Dan’s Place
$1.00 softshell tacos
meat or marinara spaghetti: $3.45 Italian sausage: $4.95
114 5th ave.
318 Pearl st.
16 oz top sirloin $6.75 22 oz t-bone $9.75 blue cheese stuffed sirloin $7.75 Jack Daniels sirloin tips $7
free pitcher of beer or soda with large pizza
The Cavalier CheapShots
food & drink specials ]
6 domestic bottles for $10
HAPPY HOUR 6 AM - 9 AM
HAPPY HOUR 3 - 6 $1.50 PBR $2 Love Stories $5 Wu Tang Teas $1 shots of the DOC!
$1.50 PBR $1 shots of Dr.
COMMUNITY SERVICE [ Area LA CROSSE Legend’s
Tuesday Wednesday $2 SVEDKA mixers & Miller Lite bottles
223 Pearl st.
The Library 123 3rd st.
come in and ﬁnd out ... you’ll be glad you did
bacon cheeseburger, beer: $5
25 wings: $5 bucket of beer: $12 during Packers games
$1 off Phillies $2 Bloodys $2 domestic taps & bottles
223 Pearl st.
Schmidty’s 3119 State rd.
Shooter’s 120 S 3rd st.
Sports Nut 801 Rose st.
KARAOKE $1.25 domestic pints $2 double rails $3 double calls $2 ALL bottles
$1 taps $1 rails
hamburger $1.25 fries, mug of beer: $4.50 cheeseburger $150 drummies, fries, mug of
1128 La Crosse st.
3264 George st.
food & drink specials Õ]
Pizza & pitcher half price app with sandwich or burger
breakfast buffet $9.95 10 a.m. - 2 p.m.
$1 cans Hamm’s $1 domestic taps
chicken ﬁlet, fries, pop: $4.75 chicken ﬁlet, fries, beer: $5 mushroom/swiss, fries, pop: $4.25, mushroom/swiss, fries, beer: $4.50
Thursday jumbo pints (9-CL) $1 rails, domestic taps $2 calls, import/micro taps $3 top shelf mixers
AUCE ﬁsh fry DJ 9 - CL
HAPPY HOUR 4 PM - 7 PM $2 mixers, taps, bottles $1 off all burgers/ Hoop Day: make a basket, buy one sandwich/burger sandwiches, meal’s on us. Z93 Comget one half price bottomless fries edy Night @ 8 p.m
$1 cans PBR
$1 cans Busch Light
$1 cans Busch Light
$1 cans Old Style
$1 burgers $1 domestic taps
$1 softshell tacos $1 domestic taps
10 cent wings $1 domestic taps
12 oz T-Bones $7.99 $1 domestic taps
HAPPY HOUR 10 AM - 12, 4 PM - 6 PM $2 Spotted Cow & DT Brown pints
Bucket Night 5 for $9
Fiesta Night 7 - 12 $2 tequila shots $2.50 margaritas
$1.50 PBR bottles $1.50 Dr. shots after 7 p.m.
$1.25 Lite taps all day $1.50 rails 10 - 1
$1.75 domestic bottles 7 - 12
5 domestic bottles for $10, $2 Bacardi mixers, $1.50 rail vodka mixers 10 -1
$1 Point special bottles
$2.50 pints Bass & Guinness
$1.75 domestic bottles
$2 Rolling Rocks $2 domestic beer
8 - CL $1.50 rails $1.75 Bud cans
$1 shots of Dr. $2.50 Polish
$1 domestic taps $3 Jager Bombs
$2 u-call-it (except top shelf)
Family pack: 10 tacos & 4 sodas for $14.99
burritos on the go: buy a big one and get a free soda
Speedy tacos $1.50
gyro, chips, soda $5.99
3 chicken fry taquitos $3.99
Crescent Inn 444 Chestnut st.
Speedy Taco 301 Kistler dr.
WINONA Betty Jo Byoloski’s
66 Center st.
Brothers 129 W 3rd st.
Godfather’s 30 Walnut st.
$2.25 Pearl st. pints $1.50 PBR bottles
$1 cans Miller High Life Light Fish Fry $6.99 $1 domestic taps $1 Dr. shots $3 16 oz Captain mixers
$2 Long Islands, PBR bottles, Captain mixers
half price appetizers, Import Club Night: discounts on all micros & imports $1 martinis $2 mojitos $3 margaritas & Michelob Golden pitchers
family buffet 5 -8 kids under 10 pay .45 cents per year of age
all-u-can-eat spaghetti all day $5.45 25 cent hot wings 4 - 10
tenderloin tips, shrooms, fries or potato, salad, roll $9.95 50 cents off top shelf liquor
HAPPY HOUR 3 PM - 8 PM 10 cent wings, $3 ﬁlled 2 for 1 mug ($1 tap reﬁlls, $2 anything rail reﬁlls) $1 High Life 9 p.m. - close bottles/kamikaze shots
$1 cans PBR 10 cent wings 5- gone $1 Dr. shots $3 16 oz Captain mixers
$2.75 deluxe Bloodys ‘til 7, $4.50 lite pitchers 7 - 12
$1.75 rails $1 PBR mugs
Saturday $2.50 Captain $2.50 Jager Bombs & Polish
Fiesta burrito $6.99
Nachos Supreme $5.49
HAPPY HOUR 3:15 - 6:15 2 for 1 burgers $1 off Bloodys & Screwdrivers
$2 happy hour all day long!
LUNCH BUFFET $6.45
$2 Bacardi mixers
317 Pearl st.
AUCE all day $9.99 walleye/perch/catﬁsh, mashed potatoes/fries coleslaw/salad
$1.25 pints during Badgers games DJ 9 - CL
LUNCH SPECIALS CHANGE DAILY
$4 domestic pitchers
$3 Captain mixers $3 Bacardi Mixers $3 jumbo Long Islands $3 jumbo Long Islands
$5.00 for 25 wings
BUCK WED burger, hot dog or brat
happy hour all day Packer games: $1.50 Coors Light Silver, $1 Dr. shots, free brats
137 S 4th st.
$5 double vodka energy drink $2 shots of Goldschlager
ﬁsh sandwich, fries, mug of beer: $5 ﬁsh sandwich, fries, pop: $4.75
Tailgators 1019 S 10th st.
cheeseburger, fries, pop: $4 cheeseburger, fries, beer: $4.25 Philly or Reuben, fries, pop: $5.75, Philly or Reuben, fries, beer: $6
HAPPY HOUR 3 - 6
$1 tacos, Ladies Night 2 for 1, 9 - CL
free pitcher of pop or domestic beer with large pizza discounts on all domestic beer $1 O-Bombs/ Bazooka Joes, Wristband Night
all day: all-u-can-eat ﬁsh $8.95 lunch: ﬁsh sandwich & fries $5.45 $2 High Life pitchers (3 p.m.-8) $3 dom. pitchers (3 p.m.-8) $5 ﬁsh bowls, $1 shot/week, $2.50 Capt. mixers
Prime Rib specials, one child eats free with one adult entree 4 - 10: house wines $2.50 $1 O-Bombs/Bazooka Joes, $2.50 Bacardi mixers, $2.50 U-Call-Its, $3 ﬂavored long islands
any jumbo, large, or large 1 topping pizza medium pizza up to 5 $9.99 toppings: $11.99 (get 2nd large for $5)
February 28, 2008
Entertainment Directory 2/28-3/5 La Crosse, cont. Just A Roadie Away...
La Crosse Thursday, February 28
Sunday, March 2
Dan’s Place Live DJ
Popcorn Tavern Somethin’ Jazz
The Recovery Room Live DJ
Monday, March 3
Nutbush Live DJ Popcorn Tavern Nick Shattuck
Popcorn Tavern Shawn’s Open Jam
The Warehouse Every Avenue, Charlotte Sometimes, Fires at Night
All Star Lanes Karaoke
My Second Home Karaoke Player’s Live DJ Nutbush Live DJ
The Warehouse Xliferuinerx, Sea of Treachery, A Well Thought Tragedy, Sleep Serapis Sleep 6:00 George St. Pub Adam Palm’s Open Jam
Friday, February 29
Tuesday, March 4
Sierra Leone’s Refugee All Stars
Dakota Jazz Club
Stephen Malkmus & The Jicks
They Might Be Giants
High Noon Saloon
Trampled By Turtles
High Noon Saloon
Steve Earl, Allison Moorer
Blue Man Group
Trampled By Turtles
The Waterfront Bar & Grill
The Waterfront Bar & Grill
The Rave/Eagles Ballroom
The Rave/Eagles Ballroom
Explosions in the Sky
Northern Lights Theater
Fri, 02/29 - Sun, 3/02
The Warehouse Driving East, Parade the Day, Joy in Tomorrow 6:00 Nutbush Live DJ
Popcorn Tavern Paulie
Wednesday, March 5 Popcorn Tavern Sol Spectre
Saturday, March 1 The Warehouse The Dollyrots, Suffrajet, The Disabled, Melismatics, Rogue the Wolf 6:00 All Star Lanes Karaoke Players Live DJ Nutbush Live DJ Popcorn Tavern The Histronic
Loon’s Comedy Night
Pert’ Near Sandstone
Popcorn Tavern Brownie’s Open Jam
The Joint Wu-Tang Wednesday
Second Supper vol. 8, issue 106
Coconut’s Live DJ
Downtown La crosse, above fayze’s - 782-6622
301/cricket combo, $10 entry fee, double elimination, $3100 cash-added prize money!
Second Supper, 2/28.08
February 28, 2008
Lingerie Runway Show
DJ�s & Cocktail Waitresses -apply in person
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