Issue: October 27, 2005
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Ghost story
Not ready for the Day of the Dead? These scary pictures and story will put the boo in you.
This article was published on 10.27.05
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Look out, Elko
One of the area’s best known political activists has left town.
This article was published on 10.27.05
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Letters for October 27, 2005
Love, hate, or indifference—readers express their opinions—sometimes about each other.
This article was published on 10.27.05
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Peeper scoop
Pardon the pun, but it’s once again time to fall for the Great Basin’s Cheeto-colored autumnal grandeur.
This article was published on 10.27.05
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Some offensive ideas should be censored
People who say unpopular things should be silenced.
This article was published on 10.27.05
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Counting the cost of bling
Time to think about the implications of that bumper sticker: ‘If it isn’t grown, it’s mined.’
This article was published on 10.27.05
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Women’s studies
In 1 in 8, the most memorable pieces of art are the ones that express the feminine in unexpected ways.
This article was published on 10.27.05
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Pedal to the mettle
A trip to the grocery store on a bicycle built for seven evolves into a discussion about the future of human-powered transportation in a rapidly growing city.
This article was published on 10.27.05
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Tricks and treats
It’s not very scary, but if you’ve already watched It’s a Great Pumpkin Charlie Brown on television too many times, Magic Underground’s Ghosts! offers an alternative to the usual Halloween entertainment.
This article was published on 10.27.05
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Small-screen spew
The director of Doom throws much against the wall to see what will stick. That includes a few good passages and the entrails of many a shot monster.
This article was published on 10.27.05
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String theory
Seventies-punk-inspired rockers The Flesh Hammers theorize that the more guitar players you have in a punk band, the better.
This article was published on 10.27.05
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Best tater tot ever
Cozy’s seemed like your basic, so-so, all-American diner—until I tried the tater tot, which is a sample of the East Indian flair the restaurant is in the process of adopting.
This article was published on 10.27.05