When Birney Imes began working on his juke joint series in 1983, the black honky- tonks that nourished the Mississippi Delta’s rich blues tradition were being replaced by discos. “What attracted me,” Imes says, “was the creativity that went into that special atmosphere. The older places have a timeless quality.”
Lawrence Wright’s “The Case For Castration” [TM, May 1992] provides an interesting view on the issue of castration, sex offenders, available treatment, and society’s concerns about the best response to such acts of assault and violence. As the article documents, treatment of sex offenders is a recent development. In Texas,
Chef Oscar Mejia’s splashy tropical creations give a summer feel year-round to the menu at the Merchant Prince in Galveston. Located just off the soaring lobby of the beautifully restored 1879 Tremont House hotel (2300 Ship’s Mechanic Row), the intimate restaurant showcases Mejia’s idiosyncratic blend of Caribbean and Southwestern culinary
Starting in 1923, Beaumont businessman John Gavrelos carved out a realm of his own at his J&J Steak House on the Eastex Freeway. Gavrelos died in 1979, but his Eye of the World, a tiny museum appended to the side of the restaurant, still lures visitors with its enigmatic jumble
Elvis fans will have their very own sightings in a new book, In Search of Elvis, just published by the Summit Group in Fort Worth ($12.95). The cartoon book is a knockoff of the prodigiously successful Where’s Waldo? children’s series, but Summit’s publicity coordinator Bryan Drake suspects that more parents
Grilled Swordfish1/2 cup extra-virgin olive oil 1 tablespoon soy sauce 1 teaspoon coarse salt 1 teaspoon cracked black pepper 4 cloves garlic, minced 1 tablespoon Caribbean jerk seasoning (sold in jars) 1 shallot, chopped fine 1 tablespoon chopped cilantro 4 5-ounce swordfish steaksMix ingredients and marinate fish for 1 hour.