March 2014 - Issue 25
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free! DAYTON - MARCH 2014 - ISSUE 25 Photo# Chyanneweekly Moore Contributors Stephanie Baker Kerry Duane Brown Jacob S. Combs Randy Cornett Coco Gagnet Justin Gault Danny Hamen Victoria Harley Brian Johnson Eric Keck Emily Mendenhall Tom Morgan Chyanne Moore M Ross Perkins Vince Williams Lisa Patrick-Wright Illustrators Sophie Dannin Erin Dreis Adam Eckley Ben Riddlebarger Brittany Schwarck Wakka Christopher ‘ETCH’ Weyrich Jason Young Publisher: Brian Johnson [email protected] Editor: Kerry Duane Brown [email protected] 937-580-8551 Copy Editor: M Ross Perkins Designer: Justin Gault [email protected] Director of Photography: Stephanie Baker [email protected] © Copyright 2014 by Telephone Media 2014. Reproduction of any content, in whole or in part,without written consent of publisher is strictly prohibited. # weekly Photos Stephanie Baker table of contents PHOTONS|6-7 Photography by Chyanne Moore WHAT WE’RE DRINKING |8 Craft Beer Writer Tom Morgan KALIMOTXO, WINE SPRITZERS & YOU|9 Emily Mendenhall love chemicals|10 Coco Gagnet / Illustrated by Erin Dreis DIY: BREAST AND TESTICLE SELF EXAM |11 Lisa Patrick-Wright / Illustrated by Adam Eckley RECORD ROULETTE: |12 PROCOL HARUM, FLEETWOOD MAC & ROTARY CONNECTION M Ross Perkins POKEMON FEVER: THE ECONOMICS OF JAPANESE MONSTERS|14 Danny Hamen / Illustrated by Brittany Schwarck GUIDED BY VOICES INFOGRAPHIC |16 Erin Dreis/M Ross Perkins/Vince Williams SUBARUS AND MICROBREWS: THE ETYMOLOGY OF “HIPSTER”|18 Victoria Harley / Illustrated by Erin Dreis OFF THE RADAR: BECAUSE POP STARS ARE PEOPLE TOO|20 Jacob S Combs / Illustrated by Sophie Dannin ANGELS IN AMERICA|22 Mindy Parade / Illustrated by Adam Eckley STATUTORY ROCK|24 Randy Cornett / Illustrated by Adam Eckley TELEPHONE ASKS... ”WHO’S KNOCKING ON THE WALL?”|27 Illustrated by Etch, Wakka & M Ross Perkins TIC ‘KECK’ TOE &| 29 TELEPHONE’S PHRASAL TEMPLATE WORD GAME Telephone Comics|30 Kel Crum, Wakka, ETCH & Jason Young BEN RIDDLEBARGER’S COLORING PAGE (3/4 PAGE THAT IS)|31 # weekly 6 | # weekly Photos Chyanne Moore | chyannemoore.tumblr.com # weekly | 7 What We’re Drinking: So You Like Craft Beer? by Tom Morgan craft beer, I think that enthusiasm for craft craft beer, not for any of these (or any other) beer is important, but without the reciprocal specific institutions. From my perspective, a knowledge to complement that enthusiasm, smarter consumer means better beer: both you might as well throw your vote away. producers and consumers have their part to Similarly, beer cannot be divorced from the play in developing Dayton’s beer scene. social, political, and economic factors that After all, it is an exciting time for beer in go into its production. Ignoring the ethical Dayton. When I first moved to Dayton, there dimensions of beer production is not that wasn’t a brewery to be found; now, the greater different than naïve enthusiasm: it ignores Dayton metropolitan area is home to several communal obligation by ignoring the less breweries with more on the way. However, pleasant features of the social contract. It while Dayton is now a beer town, it is not yet may be your right to be a bad citizen—it’s a a good beer town. And it has a ways to go— privilege, actually, but that’s another matter— quite a ways, in fact—to be considered a great but as my mother repeatedly reminded me beer town. I know that many people reading Introducing during my childhood, just because you can this will undoubtedly disagree. Vehemently, do something doesn’t mean that you should. in fact. They’ll cite line and verse of all the Thus, while I’d like to focus on providing great things Dayton breweries are doing, readers with a greater context for local craft many of which I would undoubtedly agree beer, I will not shy away from the thornier with. At the same time, though, consumers elements informing these issues at a local have a responsibility to hold local breweries level: when appropriate, I’ll be critical of to a greater standard of quality—sure, local is producers and consumers alike. Maybe I’ll great, but buying beer just because it is made burn some bridges along the way. Hopefully locally regardless of quality is not: that’s not, but who knows? I will say that craft beer— called marketing. This tension between the and here I am speaking of the philosophical enthusiasm for craft beer and the honest idea of craft beer and not the actual nuts-and- assessment of it as a commercial product bolts business side of the equation—matters is where the vast majority of productive more, specifically as it relates to the larger conversation regarding local craft beer good of the community. breaks down. When beer drinkers resort Before getting to the job at hand, I’d like to parroting back marketing as self-evident to offer a bit more regarding my personal truth, they choose to be cheerleaders for background—the justificatory beer biography, the economic interests of breweries and not Tom Morgan so to speak. While I would like to pretend consumers playing their part by contributing that my witty, clever repartee is more than to the development of local craft beer. Yes, enough to bring you all back for more, some breweries are businesses—they need to turn divulgence of practical knowledge is no a profit to continue operating—but they doubt also required. That, and as my editor should not turn that profit at the expense of will undoubtedly point out, journalistic the consumer. When I am served a local beer integrity requires just such an accounting. that should have never been released to the I began homebrewing fifteen years ago; public, I am left with one of two conclusions: I moved to Dayton in 2006, and joined the brewery either doesn’t know enough DRAFT, the local homebrew club. I’ve been about beer production to discern that there is blogging about beer since 2009. Additionally, a problem or they just don’t care about their I’ve been a beer judge through BJCP (Beer customers. Neither prospect is flattering to I think beer is important. For good or for ill, a civic responsibility. Think of it like voting, Judge Certification Program) for the last five the brewery, and yet this problem continues beer-related activities consume a fair share of only more fun. years, and more recently, I’ve been involved to happen—far more than I would care my waking hours: reading, brewing, judging, Undoubtedly, beer as a symbol for the with a couple of the new breweries that to admit, in fact. Given the enthusiasm writing, ruminating, or even just drinking. social fabric of community and nation will have opened: I volunteer at Yellow Springs surrounding craft beer in Dayton, we need And while my personal sentiments regarding strike many as odd. Still, that belief informs Brewery when I can find the time, I’m on a larger body of consumers willing to argue beer are neither novel nor ground-breaking, my interest in beer; it is, after all, what led the Fifth Street Brewpub Co-op’s Beer Team, for quality, not just those willing to swallow beer matters. To put it bluntly, good beer is me to this column. As an advocate for local which tastes and troubleshoots pilot beer the Kool Aid. recipes with the head brewer (I’m also a co-op To argue for quality requires treating beer member), and I’m good friends with the new as more than a fashion accessory—it means “This tension between the enthusiasm for craft beer and assistant brewer at Warped Wing. I initially educating yourself as a consumer in order met most of these people through DRAFT; as to take responsibility for helping to make the honest assessment of it as a commercial product the Dayton beer community has expanded, things better. While I will talk more about is where the vast majority of productive conversation so has my network of friends. Still, I am not this in our next issue, part of the problem paid by any of these entities—the University facing the Dayton beer community—whether regarding local craft beer breaks down.” of Dayton pays my bills—so when I speak intentionally and unintentionally—stems here, it is as a consumer advocate for local from a disregard or dismissal of beer style. 8 | # weekly Kalimotxo & Wine Spritzers & You by Emily Mendenhall Dayton bartender and friend. We talked about the idea of making drinks that may not be our personal favorites, but are popular. The cool thing about drinks like these? There is room to make them better. We agreed that that’s what good bartenders do and I decided to share my love for making this misunderstood drink better. Here’s my favorite white wine spritzer recipe for warm weather, done in a manner that improves upon the white wine and Sprite that I used to drink: MARCH 19 – APRIL 27 5 ounces white wine (I recommend an Albirino or Vinho Verde. They are crisp, delicious, and super budget-friendly) .5 ounces gin or vodka 3 lemon wheels Soda water Squeeze of lemon juice Simple syrup to taste Another current favorite of mine is a red wine drink that I first learned about from a Basque friend. It’s on our brunch menu at Lily’s Bistro and we call it a Kalimotxo (cali- mo-cho) in honor of that friend, though it has other names in Chile, Romania, Bosnia, Croatia, the Czech Republic, and Germany. Many people are hip to this drink and it Michael Jones contains only two ingredients: Cola and red wine. Some say the cheaper the red wine, the better, but I’m a big fan of combining FOOD SERVICE an easy-drinking red and some Mexican coke AN EXHIBIT OF FUNCTIONAL CERAMICS from a bottle.