23 April 2014, Issue #116
When you ask guys who own Harley-Davidson motorcycles how long they’ve been riding, most of them give the same answer: “I always had somethin’.” The Big Wheel they turned donuts with in the driveway at five years old was the only legal option before they inevitably could own a Dyna custom bike. Rob Jagodzinski was no different. Big Rob, as he’s known, didn’t come by his name for being puny, and explained bike passions as he feasted on crawfish, pulling their heads off and building a pile of beady-eyed red carcasses on a tin plate. The smaller Harleys are more useful in Jakarta, but he would prefer something bigger. Big Rob is a HOG—a member of Harley Owners Group Indonesian Chapter. The 120-member international group takes Sunday rides to Puncak and weekend trips to Pelabuhan Ratu. Continue reading “Custom Bikes with Powerful Pipes”
April 2014
The incredible, edible egg is all it’s cracked up to be. The nutrient-packed ovum delivers dense protein for a measly 70 calories. And while it’s high in nutrition, it’s low in cost. Each year in the U.S., 75 billion eggs are laid, and well over half are used by consumers. The egg is a versatile food, and it’s been said that the many pleats of a chef’s toque represent the many ways an egg can be prepared. Scrambled, fried, poached, baked and soft or hard boiled. For Easter, they are dyed every shade of spring, and those hard-boiled pretties become egg salad, deviled eggs and more. 
When it comes to lifting a Guinness on Saint Paddy’s Day, everyone flirts with being Irish. And according to the Census, 34.5 million Americans actually call themselves Irish. That’s seven times the population of Ireland. So, Americans are right at home in a pub. The term pub is short for Britain’s public houses, which the working class frequented. These neighborhood watering holes also served meat pies and fish and chips to mop up the beer. It wasn’t fancy, but it was filling. Now with food the star of its own television channel, bar snacks, pub grub and game munchies have received an upgrade. It is still based on traditional eats, yet these reinvented classics boast high quality, inspired ingredients. 
Spring 2014
When Beverly was rescued from a local Houston shelter, she was a brown, matted mess. Poodle Rescue of Houston (PRH) cleaned her up, and two hours later, she looked like a fluffy, cream dream. The non-profit haven assisted 800 distressed and homeless poodles last year alone. “Once we rescue dogs, we rehabilitate them and offer them for adoption to carefully screened families and individuals,” says PRH Executive Director Guinette Peebles. 
Spring 2014
On a recent trip to New England, our gang’s urgent first stop was at an oyster bar. Briny, tangy, creamy, large or small—the many varieties of mollusks have characteristics as unique as their origination. Yet they all reflect the fresh taste of the sea. If you’ve tried an oyster before and didn’t fall in love, you simply haven’t met your perfect match.
In 1938, Arizona Snowbowl took form. Although it was in the middle of the Great Depression, a helping hand from the Civilian Conservation Corps helped establish what has become the longest continually running ski area in the country. Seventy-five years later, we take a look back at Flagstaff came to embrace alpine skiing and sustain it through the decades.