Arts & Life Sticky

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Paul Reiser to perform at Night of the Stars
BY Simone Ellin
April 24, 2014

Baltimore will always hold a special place in comedian, actor and author Paul Reiser’s heart. It was here after all, where “Diner,” Reiser’s first movie — and the first of filmmaker Barry Levinson’s trilogy tribute to his hometown — was filmed and took place. In “Diner,” released in 1982, Reiser played Modell, a hilariously neurotic CONTINUE »

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After last year’s sellout, second annual festival moves to larger location
BY Heather Norris
April 17, 2014

With a new location and an almost entirely new lineup of artists, the founders of the Charm City Folk and Bluegrass Festival are ready to make this year’s event even bigger than last year’s sold-out show. The second annual festival, on April 26, will move from last year’s location, Union Craft Brewing near Hampden, to CONTINUE »

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Adding crepes and more to the holiday table
BY By Ilene Spector
April 10, 2014

Passover is truly my favorite holiday. Every year I like to add a unique dish to my table, making tradition relevant to the young people at the Seder. Two of my granddaughters, Jahna and Hannah, take French at school — and both enjoy eating crepes. So I decided to find the very best crepe recipe CONTINUE »

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‘Noah’ channels God’s wrath, humankind’s fallibility
BY Michael Fox
April 3, 2014

An earnest amalgam of free-association Bible story, dire disaster movie and family melodrama, “Noah” is a more thoughtful and provocative film than one has any right to expect. Sure, it’s ludicrous and ponderous at times and embellished with gratuitous special effects, but it also succeeds in prodding the viewer to reflect on his or her CONTINUE »

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To delight of locavores, locally grown matzah on the rise
BY Talia Lavin, JTA
March 27, 2014

NEW YORK — In their small farmhouse bakery in Vermont, Doug Freilich and Julie Sperling work around the clock producing matzah in the period preceding Passover — a matzah that feels ancient and modern at once. Using a mix of grain they grow on their own farm and wheat sourced from other local farmers, the CONTINUE »