Tuesday 29 Jul
 
 
 photo BO-Button1_zps13524083.jpg

 

OKG Newsletter


Topic: The Wedge
Medieval fair

Nerds and shopping

Weekend events around the metro

Nerds, your weekend has come. If you listen closely, you can probably hear your nerd call echoing all the way from Norman (sounds like R2-D2 and Treebeard mating). Yes, that’s right, the 35th annual Norman Medieval Fair is upon us!

Get ready for three days of giant turkey legs, Goth kids dressed up as 16th-century emo vamps (totally period-appropriate) and women with way more boob out than is advisable. Yay!

I tease because I love. I’m a medieval-fair nerd from way back, albeit one who doesn’t dress up. Set up in Reaves Park, the Norman Medieval Fair opens today and runs through Sunday, 10 a.m. to 7 p.m. each day. The fair entertains with music, dance, jousting (!) and some seriously amazing people watching. Plus, there are apparently human chess games (daily at 1 and 4:45 p.m.) that I’m assuming look something like this:



Once you’ve had your fill of wizard’s chess (sorry, sorry — I mean human chess), wash the nerd off with a day of shopping along Western.

The shopping district’s Spring Fling is all day Saturday with specials in the many stores and restaurants. A Date with Iris will have featured designers, specials on tulips and a duck pull for prizes.

Other specials going on include discounts at Mockingbird Manor, French Cowgirl and 42nd Street Candy Co. (Easter candy!) and deals at restaurants like The Wedge and Café Nova. It’s going to be lovely out, so check it out!

by Jenny Coon Peterson 04.01.2011 3 years ago
at 09:00 AM | Permalink | Comments (0)
 
 
 

Bite size

Chow chat


Bite Size

Carol Smaglinski
Shauna Struby is a volunteer about town and gave Sustainable OKC and the local food movement a big boost when she joined them. A talented gal with a green thumb, she is also a freelance writer, editor and project manager.
 
Wednesday, April 27, 2011

Eat your greens

Local restaurants are picking fresh veggies from their own gardens to present hyper-local meals.


Features

Vivian Boroff
Any gardener can tell you that there is a great sense of pride and accomplishment when you can pick something fresh from your garden and use it in your own kitchen. Nothing beats the flavor of produce picked at the stage of perfect ripeness, whether it be an heirloom tomato, or the smallest of berries and herbs.
 
Wednesday, August 3, 2011

Smag 7: At-ease appetizers


OKG7 Dining

Carol Smaglinski
Friends stopping by for seasonal libations and pre-dinner delights? That’s easy enough! Stop in at any of the following local restaurants and pick up appetizers to wow your guests. Give the staff plenty of notice by calling ahead.
 
Wednesday, November 9, 2011

Breaking fast

No more diet sodas and sticky buns! Start the year right by cultivating a breakfast habit.


Food and Drink Features

Charles Martin
Sometimes it takes a little extra fuel to crawl into work. What better time of year to incorporate a healthy daily habit like a nutritious breakfast?
 
Wednesday, January 11, 2012

Last supper

It’s the end of the world as we know it, and I feel full.


Food and Drink Features

Greg Elwell
The problem with the end of the world is not all the volcanoes spewing lava and the plagues of locusts, frogs and (wild guess, here) wildebeests. Sure, the Four Horseman of the Apocalypse and 76 Trombones and probably Nic Cage as Ghost Rider are bad, but you know what’s worse?
 
Wednesday, February 29, 2012

Veggie brunch

Vegetarians and vegans need not be left out of brunch for lack of options.


Food and Drink Features

Greg Horton
Brunch typically evokes images of bacon, waffles, biscuits and sausage gravy, eggs Benedict, coffee and mimosas. If you are super-healthy, you might order a side of fruit. In short, brunch is rarely the healthiest meal of the week, and why should it be? It’s the weekend.
 
Wednesday, March 5, 2014

Green is good

A new initiative in OKC strives to help area restaurants reduce, reuse and recycle.


Food and Drink Features

Devon Green
Two enterprising former restaurant owners looked around Oklahoma City’s restaurant industry and thought it could be a lot greener. Chris Buerger and his partner, Brian DeShazo, took notice of the fact that there is no infrastructure to recycle in area restaurants.
 
Wednesday, April 23, 2014
 
Close
Close
Close