In Search of Buckethead: Dispelling myths (and creating some new ones)

Posted inMusic

In Search of Buckethead: Dispelling myths (and creating some new ones)

The Source Staff

A rare shot of the Buckethead species (kentuckyfriedus bucketenius) in its natural environment.

There are really only a few things we know for sure about Buckethead. One: he wears a bucket on his head. Two: he doesn’t do interviews and if he does he provides largely nonsensical answers by way of a demented hand puppet. Three: He can play the shit out of a guitar. Buckethead is also the man behind the song “Jordan” which is largely considered one of the most difficult tracks to play on “Guitar Hero.” In addition to his new fame within the ever-expanding “Guitar Hero” stratosphere, Buckethead has long been respected by fans of metal as well as funk, and many styles in between. He’s a true student of the axe and also wields a pretty mean pair of nun chucks – but more on that later.

Posted inMusic

Funky Puppets: The Greyboy Allstars have returned, and they’ve brought the Muppets with them

The Source Staff

The real life men of the Greyboy allstars.The Muppets have always creeped me out. But if you turn the Greyboy
Allstars, the rejuvenated San Diego funky, jazzy boogaloo band, into
fuzzy puppets, then I can cope, as long as they bring the funk.

The
band's video for their James Brown-flavored track "Still Waiting"
features the Greyboys onstage in a juke joint, each member somewhat
accurately depicted in Muppet form. Without a live actor in sight, the
Muppeted men of GBA rip through the funk-laden track with the
representation of saxophonist/vocalist Karl Denson leading the way as a
dancefloor of fellow fuzzy figures dance their fake little asses off.

Posted inNews

School District Goes Local

Mike Bookey

In last week's column we listed the three finalists for the superintendent position for the Bend-La Pine School District. As it turns out, by the time the paper had hit the streets, the district's board of directors had concluded their search, choosing one of their own by way of a 6-1 vote: Ron Wilkinson, the district's deputy superintendent for almost seven years.
With 31 years of educational experience, Wilkinson was one of three finalists for the job, but the only one with local experience. Wilkinson will take the place of current superintendent Doug Nelson, who is retiring in June after eight years with the district. The other two finalists for the job had experience working in education in Wyoming and California's Bay Area.

Posted inFood & Drink

Cabernet Franc: the well kept secret of the Loire

Eric Flowers

The Cab Franc from the vineTraveling west out of Colfax, Washington recently, I was hit with the unmistakable aroma of Cabernet Franc. Not just any Cab Franc either, but something out of France’s Loire Valley. It took a minute to realize it was the burnt grass stubble sticking out of the snow along the roadside ditch. “Of course!” you say, “burnt roadside ditch stubble.” Since assuming the lofty position of the Source’s newly established wine columnist, I’ve been working hard to fortify my wine vocabulary. “I like it!” and “Mmmm!” are clearly no longer adequate.

Posted inFood & Drink

Cabernet Franc: the well kept secret of the Loire

Eric Flowers

The Cab Franc from the vineTraveling west out of Colfax, Washington recently, I was hit with the unmistakable aroma of Cabernet Franc. Not just any Cab Franc either, but something out of France's Loire Valley. It took a minute to realize it was the burnt grass stubble sticking out of the snow along the roadside ditch. "Of course!" you say, "burnt roadside ditch stubble." Since assuming the lofty position of the Source's newly established wine columnist, I've been working hard to fortify my wine vocabulary. "I like it!" and "Mmmm!" are clearly no longer adequate.

Posted inFood & Drink

Hot Spot: Redmond’s Spot Café brings a fresh

Eric Flowers

When the food is this good, there’s no time for photosJust when Bend seems ready to engulf Redmond in its culinary shadow, another eatery pops up to shed some needed gastronomic sunshine on the northern burb. In this case, it’s a breakfast establishment the likes of which Redmond has yet to experience.
Although the building is old and has a look that suggests it may have once housed a similar eatery, the Spot Café is shiny and new. Located right downtown with a cool retro sign and a full glass front, it’s reminiscent of the diners of old.
The Spot is owned and operated by partners Scott Gennrich and Scott Byers. Both arrive with experience; Gennrich is a part owner of the Astro Lounge and Byers is a veteran of several local restaurants, including, Bluefish, 28, and Seasons at The Seventh Mountain Resort where he was the executive chef.
Rather than tackle a dinner menu, they opted for a more manageable route, focusing on breakfast and lunch. The interior is pleasant and clean, if a bit stark; it reminds me of Alpenglow 10 years ago. Piles of fresh-baked goods greet diners at the counter, while food servers bustle through the swinging kitchen door with steaming plates of food.

Posted inFood & Drink

Hot Spot: Redmond’s Spot Café brings a fresh

Eric Flowers

When the food is this good, there’s no time for photosJust when Bend seems ready to engulf Redmond in its culinary shadow, another eatery pops up to shed some needed gastronomic sunshine on the northern burb. In this case, it's a breakfast establishment the likes of which Redmond has yet to experience.
Although the building is old and has a look that suggests it may have once housed a similar eatery, the Spot Café is shiny and new. Located right downtown with a cool retro sign and a full glass front, it's reminiscent of the diners of old.
The Spot is owned and operated by partners Scott Gennrich and Scott Byers. Both arrive with experience; Gennrich is a part owner of the Astro Lounge and Byers is a veteran of several local restaurants, including, Bluefish, 28, and Seasons at The Seventh Mountain Resort where he was the executive chef.
Rather than tackle a dinner menu, they opted for a more manageable route, focusing on breakfast and lunch. The interior is pleasant and clean, if a bit stark; it reminds me of Alpenglow 10 years ago. Piles of fresh-baked goods greet diners at the counter, while food servers bustle through the swinging kitchen door with steaming plates of food.

Posted inOpinion

Honestly, We Measured It

Joseph Oguiza

Alert Source readers will remember that we sent H. Bruce Miller under not-so-deep cover last week to investigate rumors that there is no standard for pint glasses or pours in local bars and pubs. Shocking stuff. And in fact, we found a wide variety of glasses, prices and beer volume when we put local pints to the test, via Mr. Miller's trusty measuring cup.
So it was probably no great surprise that we got a call from one of those establishments demanding a recount, or repour, if you will. Bend Brewing Company owner Wendy Day told Source staffers that her pints had been given the short end of the stick and challenged us to repeat the experiment using a more sound methodology. Never one to pass up a drinking challenge, Upfront moseyed down to BBC on St. Patty's day and bellied up to the bar. We warmed up our glasses with a pint of BBC's Dry Irish Stout and got down to business.
We can't speak to how much beer our intrepid reporter was served on his earlier visit, but our glasses were poured to the rim with about a quarter inch of creamy head. As far as volume, we found that the glasses on that day, and presumably every other day, held a full 16 ounces of liquid as measured by Wendy's in-house measuring cup, which we assume is in compliance with all known international regulations. That's a little different than what our story said. We're sorry about that Wendy and Co.
We've ordered a thorough review of the Source's science curriculum and banned any use of measuring cups in the field. In the meantime, we'll have another stout to go with our dish of crow.

Posted inOpinion

A Tempest in a Pint Glass

Eric Flowers

Good morning H. Bruce Miller
Again, you write us a thriller
With St Patrick's Day here
You criticize the beer
But like your comments it's all filler!
In this case, the cup lied to you, and you believed it. What kind of comparison is this when you have no consistency or baseline to your measurements?
A: You're comparing pints with different "head" on them. A half inch of head is damn near three ounces in one of those "shaker" glasses! Forget your geometry classes?

Posted inOpinion

What’s Really Sacred

Eric Flowers

To those of you who felt we somehow dishonored our military by demonstrating for peace outside the recruiting office on Valentine's Day, I ask you to take a closer look at what you hold sacred.
I personally cringed when I heard a young military man give an interview about the first days of the war in Iraq. He described how they welcomed our troops as heroes. The streets were calm and the mood was one of thankfulness to those who came to "liberate" them. "It was a bit disappointing", he said "because we joined up to see some action."
We are sending our young vulnerable men and women into a war where it is unclear who is the enemy. They make decisions that are often immoral. They leave full of feelings of pride and nationalism, proud that they are brave enough to face the evil that is trying to destroy our country! Often, very often, they come home mentally and spiritually wounded. There are a record number of suicides among our military.

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