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Dan Abraham, camper, mountain biker, rock climber, fly fisherman, and curator at Art in the Age of Mechanical Reproduction, 116 North 3rd Street, 215-922-2600. artintheage.com.

New York Gallery Week

Phaidon Store celebrates New York Gallery Week with the artists and galleries featured in Creamier: Contemporary Art in Culture

HEADHOUSE
2nd and Lombard Streets
Market stars: Bread and croissants from Wild Flour Bakery (known best as the creators of the Rouge Burger's roll). Its partnerships with other local artisans - Philadelphia Brewing Company, Art in the Age (which makes the liqueurs Root and Snap)- have yielded some amazing breads.

FYI Web Info for 30 April 2011

A new culinary partnership creates magic in Chestnut Hill. Philly Mag tracks the latest trends in rugged men's wear, and Melissa Magee reports on a musical trend from WAYYY south of the border! Plus, we'll tell you about the newest and best veggie, vegan and raw food eateries, and give you a preview of the Philly Wine Festival!

Tamworth Inn 'too far gone' to save
By Tom Eastman

TAMWORTH — Long a landmark in the village, the Tamworth Inn has been sold and now awaits the wrecking ball.
Plans for the site are not yet set in stone, but could include a distillery, notes the new buyer, Philadelphia ad agency executive and part-time Tamworth resident Steven Grasse, 46.
Owner of Quaker City Mercantile of Philadelphia, Grasse is also a marketeer of alcoholic spirits, including of a liqueur known as Root. Grasse also owns shares in the Narrgansett Brewing Company of Rhode Island.

Something I Ate feat. Sam Kim of Skimkim Foods and Kat Popiel of On Plate, Still Hungry

Something I Ate celebrates what we as humans derive from food: pleasure, sustenance, energy. To that point, artists reflect on a week of eating in the medium of their choice — paint, photography, poetry, etc. The artists each describe a defining meal, ingredient, or moment from their week, at which point Sam Kim of SkimKim Foods presents seasonal interpretations, including a pairing of Kanon Vodka & Root Liquor cocktails. Additionally (and excitingly), the mad demons of London food science, Bompas and Parr, are creating a site-specific installation.”