Virtual Gourmet

  January 7, 2024                                                                                            NEWSLETTER

Founded in 1996 


"The Wedding" by Pieter Bruegel (1567)





By John Mariani


By John Mariani


By John Mariani



By John Mariani



By John Mariani


         If there was ever a case of beating the odds, the rebound of the NYC restaurant business after the pandemic, inflation and recessionary anxiety is nothing short of astounding. New restaurants continue to open weekly in every borough and of every stripe and established restaurants are doing banner business. Try to walk into a restaurant any night of the week these days and chances are you’ll wait for a table. With all those to choose from here is my choice for the Best of the Year—at least those I was able to visit with great pleasure (in no particular order). 


Essential by Christophe Bellanca (103 West 77th Street; 646-478-7928). Bellanca has long been one of the finest French chefs in America, and at his new namesake he has not backed away from the precision and classic good taste not easy to find these days in such an elegant setting. Recommended dishes: Scallops with Savoy cabbage, black bass with razor clams, hot soufflés.


Il Monello (337 E 49th Street; 917-675-7491). Back in the 1980s Il Monello was a ground-breaking ristorante for Tuscan cuisine. Closed years ago, it has been re-opened by Steve Haxhiaj and chef Jamie Chabla on East 49th Street with the same panache, suave service and great wine list. Recommended dishes: Eggplant parmigiana, fettuccine al ragù; bistecca alla fiorentina.


Press Club Grill
(1262 Broadway; 646-838-9020). This one really brings back a time when New York newspapers were the inspiration for Hollywood movies. It’s got a great looking downstairs with swanky bar,  a well-lighted upstairs, and a menu by Franklin Becker of old favorites made new again. Recommended dishes: Mama’s Chicken soup, crab Rangoon, ravioli stroganoff.


Goa (78 Leonard Street; 646-490-4372). For its size and dramatic design, Goa is a real departure from the usual Pan-Indian restaurants, and owner Hemant Bhagwani’s menu is equally as exciting as its shadowy glamour, with an emphasis on the food of Goa. Recommended dishes: Goan prawns curry, rava fish fry, robata lamb chops.


Sweetbriar (Park South Hotel, 127 East 27th Street; 212-204-0225). North Carolina chef Bryce Shuman brings flair to this charming restaurant with a homey touch and Southern slant. Recommended dishes: Smoked chicken with paprika, beef sliders, cornbread.


Casa Lever
(390 Park Avenue; 212-888-2700). After a total gutting and redesign, the Lever House skyscraper is a fit landlord for Casa Lever, which has re-opened with a new chef, a modulated look and sumptuous Italian food. The bar is stunning. Recommended dishes: Vitello tonnato, risotto with Argentine rice, turbot with artichokes.


Ella Funt (78-80 East Fourth Street; 212-970-8082). The pun on the name and a raffish past give Ella Funt its present cachet in two colorful dining rooms and bar, where everyone puts on a little extra to become part of the art scene here in the Lower East Side. Recommended dishes: Croquettes de cochon, sweetbreads with lobster and chanterelles, grilled dorade.


Café Chelsea
(218 West 23rd Street; 212-518-1813). This broke from the pack upon opening in the Chelsea Hotel, with a winning brasserie design and menu and a bustling bar up front, proving French bourgeois cooking is never out of style. Outdoors in good weather is delightful. Recommended dishes: Chickpea panisse, ravioles du dauphine gratinée (right), chocolate soufflé.


Heritage Grand Bakery & Restaurant (8 West 40th Street; 212-419-0163). Just across from the New York Public Library and Bryant Park, this bakery with attached restaurant is perfect for breakfast, lunch and dinner and take-out, with a menu full of enticements, not least the desserts. Recommended dishes: Grilled octopus, Wood-fired branzino, lemon meringue tart.


La Pulperia (629 Ninth Avenue; 646-669-8984). Hell’s Kitchen is getting better and better restaurants, none more so than La Pulperia under chef Miguel Molina, from Guerréro, with a smart dining room and a menu of novel Mexican dishes. Recommended dishes: Tuna con tomate (left), parrillada, volcano chocolate cake.


Il Tinello East
(244 East 46th Street;  464-682-7284). As a reminder of what classic New York Italian dining is, Il Tinello, under Benny Bello, checks every box, from the civilized dining room to the impeccable service and superb cuisine. Recommended dishes: osso buco, campagnola for two, zabaglione (right). 


Duomo 51 (25 West  51st Street;  646-398-8098). Sammy Gashi is a serious host who sets a sophisticated table at this restaurant in view of Rock Center and St. Patrick’s Cathedral. Robust food along with refined cucina italiana makes it double attractive. Recommended dishes: Rigatoni barone rosso; risotto with asparagus, Dover sole.


Caliza (378 Greenwich Street; 212-220-6218). Caliza is a more serious restaurant than it looks from the outside, set on a corner in TriBeCa. It’s casual but the Mexican food is fascinating and novel under chef Daniel Mendoza and the cocktails are worth trying. Recommended dishes: carnitas, aguachile negro, pollo asado.





                                                                                   30 East 20th Street


By John Mariani

        Open just two months, Nemesis took off from the first night and has been packing them in ever since for some very exciting Asian food you won’t find anywhere else and more resembles the kind of tantalizing street food found in the night markets of Bangkok and Taipei.
        The name may be a tad off-putting, given that nemesis means an archenemy, but the owners—Rudi Jan, Renk Dong, Jane Rotari, Nick Hwang and Alexander Lee, with executive chef Francis Tanrantana powering the kitchen—say it is meant to convey in some way that their restaurant is “coming back with a vengeance” after Covid.
        No matter, the reception and staff is very friendly and they very much care what you think of the unusual food. Thai-born Tanrantana,
previously at Nowon and Tong in Brooklyn, has a deft hand with seasonings and heat and takes requests seriously. He has a lot of surprise in store for the adventurous gourmand.
This goes for beverage director Nick Hwang’s exotic cocktails. (One snafu when we visited on a night when the bartender was overwhelmed was that our cocktails took a half hour to arrive, after food was on the table.) The atmosphere is warm, live plants plaster the brick walls beneath a skylight, and the rear room can get loud only because of the people enjoying themselves, but by nine o’clock things quiet down.

        Everything is meant to be shared, and portions are large indeed, starting with some Asian tapas items. The menu is Pan-Asian but the focus is on Thai delicacies with regional underpinnings. Most unusual are the spiced corn ribs ($14) that are really corn cobs with a cilantro-tamarind glaze. I tried to eat the cob—wrong move! —learning to gnaw the kernels off the cob. 

        Tiger prawn lumpia is Filipino derived ($17), the large shrimp stuffed with chopped pork in a spring roll wrapper on a bed of banana ketchup. I hadn’t expected to see skate on such a menu and was happy it was, as a sambal of marinated fish, roasted with a glaze ($32). This time I was correct in eating the crackling fish bones on the dish that provided a snap and unexpected texture.         Jungle chicken thigh is richly spiced and tinged by turmeric ($18), simmered in consommé with soy sauce and chili, and, if you like beef tongue, Nemesis’s version is out of the ordinary, marinated in Thai spices with a cabbage slaw ($22). It’s a bit chewy but very good. I crave shumai dumplings and those made here with tiger shrimp, masagon shiitakes, corn and chili ($16) are steamed and juicy.

         I loved the crab fried rice ($32) of Alaskan snow crab fried with aromatic spices and a fried egg with spring onions and Thai seafood sauce, and even after helping myself to two heaping servings, there was plenty to take home. One cannot fail to have noodles in an Asian restaurant, and we ordered the “drunken” noodles ($25), pad kee mao, a very spicy and filling street food.

         “Crying tiger steak” ($39) packed a real punch as a grilled skirt steak that had a pleasing chewiness to it, lashed with chimichurri and served with crisp fingerling fried potatoes. 

        The desserts, like flan and cheesecake, are not memorable.

        New York now abounds with similar Asian restaurants in every borough, but none so unique in showcasing unusual dishes cooked with care and respect for a tradition that is now setting in to the city’s foodscape.


Open for lunch and dinner Tues.–Sun.; brunch Sat. & Sun. 



The Magdalene Laundries
By John Mariani




         Katie Cavuto was attending a First Mass—novus ordinatus—the joyous day when a new priest is ordained and celebrates his “marriage” to the Catholic Church. There, under the white Gothic arches of Our Lady of Mercy in the Bronx, with the strong smoky scents of incense billowing into the air from a jangling brass thurible, four young men, dressed in white linen albs, prostrated themselves at the altar as the choir sang the beautiful and solemn Jesu Dulcis Maria.
         After ordination, the new priests gave their blessing to the parishioners assembled at the altar railing and in return they kissed the palms of the priest’s hands. From that moment the new priests vowed to serve God and his people in the calming, comforting, beneficent spirit of Jesus Christ.

        Katie Cavuto, who grew up in the north Bronx, knew one of the newly ordained priests, Joseph Evangelista, her second cousin. They’d gone to the same parochial school and then attended Fordham University, she as a history major, he in theology. When he joined the Jesuit novitiate, Katie was pursuing a career as a journalist, and by the time she was in her early thirties, she’d become an award-winning investigative reporter for McClure’s magazine.
         At the reception, Father Evangelista was mobbed by friends and colleagues, and it took a good half hour for him to break away and spend some time with Katie.
         “You look exhilarated,” she said.
         “I really am, Katie. And exhausted. I’ve been studying and praying for this day for more than ten years now. I’m almost thirty-five and I’m just now feeling I’m at the beginning of a career.”
         In fact, an aspirant seeking to be ordained a Jesuit begins with a two-year novitiate, then a three-year period of graduate studies in philosophy and theology, apostolic work in his neighborhood, three to five years of Regency, when he teaches or joins a mission, then Tertianship devoted to studying the documents of the Society of Jesus, finally leading to ordination.
         “So where do you go from here?” asked Katie.
         “I’ve been assigned to Sacred Heart School to teach.”
         “Sacred Heart? Up in New Rochelle?”
         The new priest laughed, “A little farther away. It’s a grammar and prep school in the Philippines. It’s been there since 1955 to serve the Catholic Chinese-Filipino community in Cebu City.”
         “So you have to learn Chinese and Filipino?”
         “Maybe. Actually, I’ve been taking Chinese for the last two years, Filipino is similar, I’m told. They also speak Spanish, which I’ll probably pick up fast.”
         “It’s a boys school?”
         “Yeah, K through twelfth grade. It’ll be a challenge.”
         Katie knew that Joseph had always wanted to teach, though she assumed it would be on the college level.
      “I always figured you’d be teaching Theology or Philosophy right here at Fordham,” she said.
         “I hope I will someday, but my superiors—and I agree with them—feel it would be of benefit to both me and the students at Sacred Heart if I began my ministry there.”
         “When do you, uh, ship out?”
         “End of September. Till then I have more language work to do.”
         “So I get to see you all summer.”
         “If there’s time left in my schedule.”
      “We can just go right here to Mario's," she said, referring to an Italian restaurant dating back to 1919 in the vibrant Little Italy section of the Bronx where Fordham University was located.
         “I think maybe we should go to Chinatown, so I can practice my Chinese,” said her friend.
         “Whatever you say.”
         “Actually, it’ll probably be a while before I get back to the U.S.,” he said. “Maybe years. I’ll probably come home to find you married with two kids.”
         “I’m not sure that’s in the cards, Joey. I’m not against the idea, but my career’s gaining steam and even now I never have enough time even to see my friends. We’ll see.”
         Katie had been very close to Joseph since they were children and by the time he was fourteen he seemed destined to go into the priesthood.  Now he had realized his dream, and it suddenly dawned on Katie Cavuto that it would be a very long time before she saw her childhood friend again. The way things sometimes went in the Catholic Church, maybe never.


                                                                      *                         *                         *                     


         Five years later, in the Year of the Millennium, Katie had not married, though she’d been involved off and on with a lawyer who had more than once proposed.  Men did not fail to find her very attractive—five-seven, a good figure (even if she hated her hips) and light brown eyes that seemed to balance a heritage through a bloodline that came from both the North and South of Italy.
         Katie was certainly not opposed to the idea of getting married, but her life as an investigative journalist had sent her off on stories that occupied her for weeks or even months, sometimes outside of the country. And on three occasions, she had almost been killed on the job.      
On all of those assignments she had been accompanied by an ex-NYPD detective named David Greco. whose experience, insight and intuition had been invaluable. It had been several months since she’d seen David—not since the publication of her last article that he’d been involved with—and now, losing her friend Joseph Evangelista to the priesthood and the Philippines, Katie felt she’d been remiss in not keeping in closer touch with David, who after retiring from the force had moved to a small house on the Hudson River.
    In the meantime Katie had been writing stories for McClure’s, where she was a true star on the masthead as “Chief Investigative Correspondent,” having won several awards for her coverage of stories that had involved a hunt for gold stolen by mobster Al Capone, the sale of a painting by Jan Vermeer that exposed the deadly underbelly of the international art world, and the hunt for the man who inspired the character of Harry Lime in the film The Third Man.
    No assignments of such front-page importance had involved Katie since that last one, but she had broken stories about corruption in the city’s health inspection department and another about price fixing among certain airlines. She’d done solid work on both—without David Greco onboard—and her long-time editor at McClure’s, Alan Dobell, let Katie pretty much pursue her own interests.
         Still, she craved the kind of actual adventures she’d been on with David, which at the very least had gotten her out of New York and off to cities like Naples, Moscow, London, Budapest, Vienna and Taipei—all at the expense of the magazine. The fact that each project had begun benignly enough then developed into crime stories that put her in grave danger had a titillation factor to it, but she couldn’t ever imagine going out on such an assignment without David, both for his cop’s knowledge and his protective security. As a journalist, Katie fielded scores of tips and ideas for stories that might have easily found a place in a daily newspaper like the New York Times or Washington Post but didn’t “fit the needs” of McClure’s, which was named after a respected muckraking magazine of the turn of the century that had once published authors like Willa Cather, Jack London, Mark Twain, and Lincoln Steffens. The original McClure’s went out of business in 1929, but a wealthy Canadian publisher who believed in a passion for solid investigative reporting titillating enough to sell to a large audience started up the new McClure’s in 1990 in homage to the mission of the first. Katie had been one of Alan Dobell’s first hires.
         Katie felt she might have made a good war correspondent at one point but now, in her mid-thirties, it was too late to start. Plus the fact that the United States hadn’t been involved in a war since the Gulf War in 1991.          Now, nine years later, with the exception of support in a few international civil wars, there were no war fronts involving Americans to cover.
         When she allowed herself to indulge in fantasizing about the “big stories,” she’d sometimes call David, just to get together and talk about all they’d been through. Usually, he’d drive down from his home on the Hudson and meet her and they’d go out to dinner, usually to a place in the Bronx, so he wouldn’t have that far to drive on the way back.
        Yet on recent nights out Katie thought she and David were just going over the same stories and memories, laughing about how they escaped getting killed and how the endings of the stories were always a surprise they had not seen coming. 
For his part, David missed going off on such adventures mostly because he didn’t get to see Katie enough in those interim when there was no story to pursue.  In his mid-fifties David no longer held any romantic notions about Katie and his relationship—hell, there never had been any romance in it—but he felt retirement had slowed him down, leaving him to tend to his house and land, still trying to beat back the ever rampant giant hogweed on his property and finding himself going to bed earlier and earlier, waking up early too, which he’d vowed never do after he left the police force.


John Mariani, 2019



By John Mariani


No one twenty years ago would have predicted that bourbon—the corn-based “brown spirit” out of Kentucky—would make a comeback as the 21st century’s biggest surprise whiskey. And certainly no one could have imagined a single bottle—23-Year-Old Pappy—could fetch $35,000 at the Art of Bourbon auction held last September at Louisville’s Speed Art Museum. Sports gambler, author and philanthropist Billy Walters bid $21,000 for a George T Stagg prohibition bottle from 1928. (Total sales topped $318,000 at the non-profit event.) A month later Michter’s distillery ranked first overall in the 2023 World’s Most Admired Whiskies top 50 list published by Drinks International, surpassing some of the biggest labels in Scotland, Japan and Ireland.

The result has been an increasing number of new labels not just from the traditional Kentucky producers like Jim Beam, Maker’s Mark and Wild Turkey, but from states like Texas, Oregon and New York. Contrary to popular belief, under U.S. Standards of Identity, bourbon may be produced in all 50 states according to specific rules, for example, that the mash bill must consist of 51% - 80% corn.

Here are but a few of those new styles of distinction tumbling into the market from various states in 2024.


THE UNIFIED BELT ($149.99). Made by Steve Hughes of Punchers Chance (referring to a knock-out punch) in Eugene, OR, this is
a first class-category whiskey blend, beginning with a four-year-old high-rye base Kentucky Straight Bourbon from Danbury, Kentucky, aged four years in barrels featuring a #4 alligator char, with the mash bill being 70% corn, 20% rye and 10% malt. Next into the blend comes a four-year old Irish Whiskey crafted from 100% malted barley and aged in former bourbon barrels, followed by a 14-year-old bourbon finished in first-fill Pedro Ximenez and Oloroso Sherry casks for up to 15 months, whose mash bill is 84% corn, 8% rye and 10% malt. Such a blend provides plenty of harmonious flavors and edges to this unique product. It comes in at a big 48% alcohol.



B.R. DISTILLING COMPANY BLUE NOTE SPECIAL RESERVE ($225). Only 2,100 bottles were released last June by this Memphis-based company in select markets of this blend of seven different finishing techniques of bourbons ranging from 4-19 years of age, individually finished up to three additional years in Cognac, Madeira, Sherry, Port, Vino de Naranja and American white oak barrels. The final blend was from three different mash bills distilled in Kentucky and Tennessee, unfiltered, emerging at a cask strength of 112.5 proof.  Last year Blue Note won double gold medals at the 2023 San Francisco World Spirits Competition for the second year in a row.



CLYDE MAY’S STRAIGHT BOURBON WHISKEY ($40). Clyde May was never one to back away from the love of his life: As a young man he produced Alabama illegal moonshine, for which he spent eight months in the federal penitentiary in Montgomery. Once paroled, he set up his still again and by 2001 went legit. His Straight Bourbon is 46% alcohol, aged four or five years in new 53-gallon oak barrels and non-chill filtered, so you get some dry fruit and pleasant wood notes. His Alabama Style ™  is 42.5%.


FREY RANCH  DISTILLERY ($52.99). This one’s from Nevada, owned by Colby and Ashley Frey, who call it a “farm-to-table bourbon,” because their  Four-Grain Straight Bourbon Whiskey is made malted, distilled, matured and bottled on the ranch. It is aged for five years and released at 45% alcohol from from a 100% sustainably grown four-grain mash bill of non-GMO corn, winter cereal rye, winter wheat and two-row barley-malted on site. Their “Farm Strength” ($79) is a wallop, uncut, and it comes out at between 60% and 66% alcohol.



HUDSON WHISKEY NEW YORK STRAIGHT BOURBON WHISKEY 5 YEAR OLD ($49.99).  “Bright Lights Big Bourbon” is the motto of this 20-year-old producer in Gardner, NY (to many people’s surprise the state has more than 180 distilleries), and this new iteration is ​​pot-distilled by Bendan O’Rourke from a mash of 95% corn and 5% malted barley sourced from local farms in the Hudson Valley, matured in American Oak. It has good body but, even  at 46% alcohol, is not intended to be overpowering, so it is a very good bourbon for cocktails, and its price makes perfect sense in that regard.   Plus, it’s Kosher certified. What’s not to like?



GREAT JONES ($44.99).  Here’s another New York bourbon, made from New York-grown corn, malted barley and rye from the Black Dirt region of Warwick Valley, with its high mineral content soil. The distillery, opened in 2021, is in downtown Manhattan on Jones Street, so it’s perfect for a bourbon Manhattan. The owners are the Beckmann family out of New Jersey whose Proximo Spirits that also imports José Cuervo tequila.




"The Casual Opulence of the Metal Coupe Glass: Everywhere
 I look there are metal coupe glasses”
By Bettina Makalintal, (Dec 15, 2023)



 Any of John Mariani's books below may be ordered from

   The Hound in Heaven (21st Century Lion Books) is a  novella, and for anyone who loves dogs, Christmas, romance, inspiration, even the supernatural, I hope you'll find this to be a treasured  favorite. The  story concerns how, after a New England teacher, his wife and their two daughters adopt a stray puppy found in their barn in northern Maine, their lives seem full of promise. But when tragedy strikes, their wonderful dog Lazarus and the spirit of Christmas are the only things that may bring his master back from the edge of despair. 


“What a huge surprise turn this story took! I was completely stunned! I truly enjoyed this book and its message.” – Actress Ali MacGraw

“He had me at Page One. The amount of heart, human insight, soul searching, and deft literary strength that John Mariani pours into this airtight novella is vertigo-inducing. Perhaps ‘wow’ would be the best comment.” – James Dalessandro, author of Bohemian Heart and 1906.

“John Mariani’s Hound in Heaven starts with a well-painted portrayal of an American family, along with the requisite dog. A surprise event flips the action of the novel and captures us for a voyage leading to a hopeful and heart-warming message. A page turning, one sitting read, it’s the perfect antidote for the winter and promotion of holiday celebration.” – Ann Pearlman, author of The Christmas Cookie Club and A Gift for my Sister.

“John Mariani’s concise, achingly beautiful novella pulls a literary rabbit out of a hat – a mash-up of the cosmic and the intimate, the tragic and the heart-warming – a Christmas tale for all ages, and all faiths. Read it to your children, read it to yourself… but read it. Early and often. Highly recommended.” – Jay Bonansinga, New York Times bestselling author of Pinkerton’s War, The Sinking of The Eastland, and The Walking Dead: The Road To Woodbury.

“Amazing things happen when you open your heart to an animal. The Hound in Heaven delivers a powerful story of healing that is forged in the spiritual relationship between a man and his best friend. The book brings a message of hope that can enrich our images of family, love, and loss.” – Dr. Barbara Royal, author of The Royal Treatment.


The Encyclopedia of American Food and Drink by John F. Mariani (Bloomsbury USA, $35)

Modesty forbids me to praise my own new book, but let me proudly say that it is an extensive revision of the 4th edition that appeared more than a decade ago, before locavores, molecular cuisine, modernist cuisine, the Food Network and so much more, now included. Word origins have been completely updated, as have per capita consumption and production stats. Most important, for the first time since publication in the 1980s, the book includes more than 100 biographies of Americans who have changed the way we cook, eat and drink -- from Fannie Farmer and Julia Child to Robert Mondavi and Thomas Keller.

"This book is amazing! It has entries for everything from `abalone' to `zwieback,' plus more than 500 recipes for classic American dishes and drinks."--Devra First, The Boston Globe.

"Much needed in any kitchen library."--Bon Appetit.

Now in Paperback, too--How Italian Food Conquered the World (Palgrave Macmillan)  has won top prize  from the Gourmand World Cookbook Awards.  It is a rollicking history of the food culture of Italy and its ravenous embrace in the 21st century by the entire world. From ancient Rome to la dolce vita of post-war Italy, from Italian immigrant cooks to celebrity chefs, from pizzerias to high-class ristoranti, this chronicle of a culinary diaspora is as much about the world's changing tastes, prejudices,  and dietary fads as about our obsessions with culinary fashion and style.--John Mariani

"Eating Italian will never be the same after reading John Mariani's entertaining and savory gastronomical history of the cuisine of Italy and how it won over appetites worldwide. . . . This book is such a tasteful narrative that it will literally make you hungry for Italian food and arouse your appetite for gastronomical history."--Don Oldenburg, USA Today. 

"Italian restaurants--some good, some glitzy--far outnumber their French rivals.  Many of these establishments are zestfully described in How Italian Food Conquered the World, an entertaining and fact-filled chronicle by food-and-wine correspondent John F. Mariani."--Aram Bakshian Jr., Wall Street Journal.

"Mariani admirably dishes out the story of Italy’s remarkable global ascent to virtual culinary hegemony....Like a chef gladly divulging a cherished family recipe, Mariani’s book reveals the secret sauce about how Italy’s cuisine put gusto in gusto!"--David Lincoln Ross,

"Equal parts history, sociology, gastronomy, and just plain fun, How Italian Food Conquered the World tells the captivating and delicious story of the (let's face it) everybody's favorite cuisine with clarity, verve and more than one surprise."--Colman Andrews, editorial director of The Daily

"A fantastic and fascinating read, covering everything from the influence of Venice's spice trade to the impact of Italian immigrants in America and the evolution of alta cucina. This book will serve as a terrific resource to anyone interested in the real story of Italian food."--Mary Ann Esposito, host of PBS-TV's Ciao Italia.

"John Mariani has written the definitive history of how Italians won their way into our hearts, minds, and stomachs.  It's a story of pleasure over pomp and taste over technique."--Danny Meyer, owner of NYC restaurants Union Square Cafe,  The Modern, and Maialino.



MARIANI'S VIRTUAL GOURMET NEWSLETTER is published weekly.  Publisher: John Mariani. Editor: Walter Bagley. Contributing Writers: Christopher Mariani,  Misha Mariani, John A. Curtas, Gerry Dawes, Geoff Kalish. Contributing Photographer: Galina Dargery. Technical Advisor: Gerry McLoughlin.


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