During dinner with a close friend this weekend, we started discussing the menu in some depth. "At these prices, this can't be sustainable salmon," she said, and we agreed that it probably wasn't. "Maybe I should ask the waiter," she wondered aloud, before deciding to order something else. And this brings us to our question of the week - what do you do when you are afraid that considering sustainability might be rude or embarrassing? more ›

Tribune columnist and classical music novice Barbara Brotman recently checked out the Chicago Symphony Orchestra for only the third time in 30 years. Earlier this week, she put together a list of advice, gleaned from the CSO regulars seated nearby, for other newbies thinking about taking the same plunge into the intimidating other-world of orchestra concerts. We thought thought the idea was a good one, so we decided to appraise the advice she received. The good news is that though the list is a bit discursive, it contains some good tips. Let's take a look... more ›

One can't have a hearty Korean dinner — or even sushi — without a bracing serving of soju. It's clear color and clean flavor is comparable to vodka, except for a slightly sweeter taste resulting from the addition of sugar in the distilling process. more ›