Cityview | Central Iowa's Independent Weekly

Ink regrets

A tattoo may have seemed like a good idea at the time, but now what?

A common bond exists among many people throughout the world. Some are proud to display the bond as much as possible, while others cover it up out of necessity or in some cases, shame.

We’re talking about tattoos, body art that has been around for centuries but exploded into popular culture in the grunge/alternative years of the 1990s.

According to U.S. News & World Report, tattooing was the sixth fastest growing retail venture of the 1990s, behind the Internet, paging services, bagels, computers and cellular phone service. People who previously thought only servicemen or criminals had tattoos (or tats as they are commonly refered to) started getting inked up. Tribal work, barbed wire wraps and the infamous “tramp stamp” became the norm, but soon those trends became oversaturated. And now as people grow older and out of their youthful phases, they are looking to cover up the work or seek out laser removal.

“Laser removal has become one of our more common procedures, and there is definitely a demand for it,” said board certified plastic surgeon and laser specialist, Dr. David Robbins, medical director of Des Moines Plastic Surgery.

Culver, Edwards, Branstad, a Dead Prince — and Slipknot!

Apparently in anticipation of the coming legislative session — or as a comment on Civic Skinny — a fellow sent Skinny a note asking if he knew about Hanlon’s Razor. Skinny didn’t. But this is it: “Never attribute to malice that which can be adequately explained by stupidity.” Do not confuse Hanlon’s Razor with Ockham’s Razor, which is, put simply, “keep it simple.” (Technically, it’s “plurality should not be posited without necessity,” which means “keep it simple.”) Ockham’s Razor is also the name of an Irish and folk-music band in Seattle.

Unbelievable segues follow:

Speaking of bands, another member of Slipknot has bought a place at the Brown-Camp Lofts, Skinny is told, though no real-estate transaction has been recorded yet. Craig Jones, one of Slipknot’s nine masked members, has owned a unit there since 2002...Read More>>

Lil’ Ed has earned his dues playing deep blues

Traditionalists who understand that authentic Chicago blues run deeper than covers of “Sweet Home Chicago” and “Mustang Sally” share the joy when a band like Lil’ Ed & The Blues Imperials get their due by winning the 2009 Blues Music Award for “Band of the Year.” Not since the heyday of Hound Dog Taylor & The HouseRockers has a Chicago blues group had so much fun consistently making a joyous, rollicking noise of smoking slide guitar boogies, raw-boned shuffles and deep slow blues while eliciting smiles from an audience.

But true to form for most blues artists, recognition from outside their own community is slow to come (if ever). And in the case of traditionalists like Lil’ Ed & The Blues Imperials, acknowledgement from within the blues community can be even more hard-won while legions of young, Stratocaster-wielding, rock-n-rollers prematurely steal the spotlight.

“They’re trying to change it on us,” said bandleader Lil’ Ed Williams. “The youngsters are trying to make it a rock ‘n’ roll thing, but it’s not. It’s good ol’ fashioned blues. You listen to Elmore James, John Lee Hooker and all the old guys and you can tell there’s a different feeling to it.”...Read More>>

Short ribs Des Moines style

As restaurants adjusted menus to fit tighter budgets, 2009 became the year of the short rib. The cow’s inexpensive front shoulders found a new high-end respect that will increase now with winter’s braising season. I visited four of Des Moines’ very best cafés in search of the cutting edge of braising style — the art of turning the humblest cuts of meat into princely feasts.

I had previously noticed that chef Andrew Meek was using organic, grass fed Iowa short ribs at Sbrocco. Grass fed beef is part of the short rib buzz, changing the good/bad cholesterol ratio for the better. Dining alone at 4 p.m. (you read right), I complained that all the appetizers appeared to be large plates “to be shared” and was told to order soup. I had a good tomato broth with a mini grilled cheese sandwich floating on top. My short rib dish included four bones saddled with a thick flank of meat. It was served on a mashed potato and celeriac mix with onions, a side of chopped braised vegetables and braising liquid. However, the grass fed beef wasn’t available the night I dined. I left before dark with nearly half my generous order in a to-go box. By then, the dining room had begun to fill mostly with people trying Sbrocco’s popular wine flights, or buying bottles in their wine shop — a great deal with just $5 corkage fee....Read More>>”