Contributed by CW Burke

New Yorker readers will recall the recent Suzanne Vega mini-profile in which she discussed being dropped by her record label and her recent acoustic rerecording of over seventy of her favorite and most-loved songs, including "Luka" and "Tom's Diner," as a means of owning the master recordings otherwise still owned by her former record label. The article also includes descriptions of Vega going to the dentist and eating a salad and ends with her accidentally flinging a piece of lettuce from a fork; but those are unimportant New Yorker-y details.

Contributed by WR Murphy

All-You-Can-Eat St. Louis Style Ribs

What makes St. Louis Style Ribs so darn good?

Many experts like the taste of the St. Louis cut of ribs better than baby back ribs and other cuts, because there is more meat between the bones, and it is better marbled. In preparation, the brisket bones are removed from the bottom of the rib rack. Slow cooking over low heat is the key to culinary success with a good, smokey grill.

The internationally acclaimed brass quintet that is the Canadian Brass finds joy in playing music they love with good colleagues. That joy is instantly transmitted to audiences at performances resulting in a fun-filled atmosphere that has been one of the key ingredients in their "recipe" for longevity and sustained popularity. Joining the Brass for its performance is the acclaimed "Irish" tenor, John McDermott, for a "Trip Down Memory Lane: Songs of the Isles." Don't miss this pairing of two of the Center's favorite artists.

Contributed by CW Burke

New Yorker readers will recall the recent Suzanne Vega mini-profile in which she discussed being dropped by her record label and her recent acoustic rerecording of over seventy of her favorite and most-loved songs, including "Luka" and "Tom's Diner," as a means of owning the master recordings otherwise still owned by her former record label. The article also includes descriptions of Vega going to the dentist and eating a salad and ends with her accidentally flinging a piece of lettuce from a fork; but those are unimportant New Yorker-y details.