Letters to the Editor | News | Denver | Denver Westword | The Leading Independent News Source in Denver, Colorado
Navigation

Letters to the Editor

"Soul Survivor," Jason Sheehan, June 12 Fry Me to the Moon Coleman's is the real deal! It's great! Thanks, Jason! We got the ribs, fried chicken and some brisket — heaven, pure heaven.Ivan SuvanjieffIdledale I loved every detail in Jason Sheehan's "Soul Survivor" review — from his time in Detroit...
Share this:

"Soul Survivor," Jason Sheehan, June 12

Fry Me to the Moon

Coleman's is the real deal! It's great! Thanks, Jason! We got the ribs, fried chicken and some brisket — heaven, pure heaven.
Ivan Suvanjieff
Idledale

I loved every detail in Jason Sheehan's "Soul Survivor" review — from his time in Detroit to his lunch at Coleman's, where he got to listen to a "working girl."

Jason's Cafe review is always the first thing I read in Westword. I think the letter writers who complained about him in the last issue just want his job.
Judy Benton
Denver

History repeats itself.

In the June 26 issue, Justin M. Warner tries again. He says he's "properly ridiculing" Jason Sheehan's "pseudo-review" of Sushi Katsuya. He isn't.

Warner says he is taking "a Glock shot at you, the Westword-reading public." He doesn't. His bullet is a blank. Warner gives no evidence, no specific examples, nothing concrete to support his empty generalization that Sheehan is "misinformed...in regard to sushi" in his "pseudo-review."

Warner even refers to himself as "the OSHA" of Jason's "rickety column." He doesn't explain himself.

By definition, a restaurant reviewer's column is one of opinion. One man. One opinion. If Warner doesn't like the opinion, he should write a letter and explain why. He should say something. He hasn't.
Tom Jenkins
Centennial


Artbeat, Michael Paglia, June 12

What a Tangled Web!

Does Michael Paglia need a remedial course in weaving?

On the whole, his review of the Ironton Studios and Gallery's Sticks and Stones:Branching Out gave us the feel of the Rottman/Boggess show. At the same time, his remarks on Vicki Rottman's "weavings" reveal an ignorance of the fiber arts.

Just as an experienced critic wouldn't confuse an etching with a silkscreen, Paglia should be aware that a knit piece is made of one continuous piece of fiber that loops through itself to make a fabric. Weaving, on the other hand, consists of a warp and a weft. The warp predetermines the length and width of piece, while the weft is made up of separate fibers that create the "content" of the piece. Fiber is always created from something that was once part of a living thing (linen, wool, cotton, banana), though fiber techniques such as twinning, sewing and crochet can be used with metal or glass or plastic. Manipulating fiber can create a fabric.

I think Rottman's discussion of unevenness, the holes and missed stitches that over time still create a unique pattern in life, will be overlooked entirely if the viewer doesn't understand the medium. Working beyond the holes without worrying about the perfection of the shape is deliberate in her work, but a critic of Paglia's stature needs to fill in the gaps in his education.
Maureen Maker
Denver


Letters to the Editor, May 1 and May 15

Snark Victory

Just wanted to say I enjoyed the responses to my slithy tove snarking about "snark" and its many variations. I was hoping for a passionate defense and got one from Jack Cornell, and I was hoping for a definition and got one from Susan Williams. I'm now inclined to believe the word will persist and eventually enter the lexicon based on these responses. Before there was language, words had to come from somewhere, and in the case of snark, we may be witnessing something akin to the birth of a new star. Linguists and other assorted snarkers should be paying close attention.
Bruce Kaufman
Longmont

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. Your membership allows us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls. You can support us by joining as a member for as little as $1.