Table of contents for week of June 24, 2005
Did the Supreme Court justices show their true colors in deciding the case against Supreme Court Chief Justice Frank J. Williams? Brian Jones investigates.
Deirdre Fulton takes a look at the environment and the growing Republican constituents who want to bring environmental concerns back into the agenda of the party.
Phillipe & Jorge's Cool, Cool World: Roll with it
Ask Dr. Lovemonkey: THREE’S COMPANY
Savage Love: Gay way
Editors' Picks
Plus, this just in:
ANNALS OF LABOR: Janitors jam for justice
CITYWATCH: United front beats dubious drive-thru
BUSTING OUT: Show us your teats
Astrology: Moon Signs
MUSIC
Bob Gulla welcomes Monty's Fan Club to the big time.
While everyone is talking about the White Stripes' album, Get Behind Me Satan, Franklin Soults talks about what makes it so great.
Also, short reviews of:
Erin McKeown: WE WILL BECOME LIKE BIRDS
Meat Beat Manifesto: AT THE CENTER
Medications: YOUR FAVORITE PEOPLE ALL IN ONE PLACE
Nick Moss & the Flip Tops: SADIE MAE
Van Morrison: MAGIC TIME
FILM
This week's trailers:
BEWITCHED
HERBIE: FULLY LOADED
Worth the Trip:
Heights
at Kendall Square and Embassy.
THEATER
High Art comes to little people. David Gonzalez talks with Johnette Rodriguez about his production of The Frog Bride.
The June International Festival of New Plays is a theatrical smorgasbord of little taste treats, says Bill Rodriguez.
Worth the Trip:
A Grand Night for Singing at the Gloucester Stage Company.
ART
Worth the Trip:
Jerry Beck’s The Secret Ark of Icon Park at the Charlestown Navy Yard.
BOOKS
Last year, Providence Phoenix readers awarded Mad Poets Café the honor of "Best Place To Hear A Reading." Bill Rodriguez talks with co-founder Harris Gardner about what makes it so good.
TELEVISION
Hot dots: SATURDAY 25: 9:00 [44] MAGIC MOMENTS - THE BEST OF '50s POP. As the summer series Hit Me Baby, One More Time has proved, even stars of the 1970s and '80s can age gracelessly, and these guys are a lot older.
FOOD
Pronto leaves Johnette Rodriguez thinking, "Why can't all restaurateurs learn to do it this way?"
SPECIALS
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