Turner Auctions + Appraisals announces Hippie, Counterculture & Music Posters and Memorabilia auction
Lightning Hopkins, Kaleidoscope at the Straight Theater. Author: C. Braga. Date: 10/13/1967. Venue: San Francisco. Dimension: 22 ¾ x 16 ¼ in. Estimate: $150 - $200.
SAN FRANCISCO, CA
.- Turner Auctions + Appraisals will present Feelin Groovy: Hippie, Counterculture & Music Posters and Memorabilia on August 7, 2021. Featuring 150 lots from a Northern California collectors estate, the sale features an eclectic range of colorful or psychedelic posters, mostly rock concerts, plus a smaller selection of travel, movie, French, and other offerings. Many posters are multiples; a few are reprints. Highlights include several lots of The Oracle of San Francisco, an underground newspaper published between 1966 and 1968 in Haight-Ashbury; and one lot of the Harbinger, which was published once in 1968 after the Oracle folded.
Hillsdale Collegian
Chargers win first conference match
Freshman Brian Hackman plays at home earlier last season. (S. Nathaniel Grime | Collegian)
The Hillsdale College men’s tennis team finished 1 – 1 this weekend, losing to Indiana Tech University 4 – 3 on Friday before sweeping Kentucky Wesleyan University 7 – 0 on Saturday, March 27.
The Chargers dropped the doubles point against Indiana Tech, losing narrowly in No. 1 and No. 3 doubles 7 – 6 (7 – 4) in both. Freshman Brennan Cimpeanu and senior Gabe Katz won at No. 2 doubles 6 – 3.
“We have to find a way to get the doubles point,” head coach Keith Turner said. “We can’t keep relying on our singles lineup to win four matches against the stronger teams.”
The origin of pastrami remains something of a mystery. Most accounts will tell you it was directly inspired by the preserved meat called basturma, a lean cut of air-dried beef, which was spread throughout Eastern Europe by the Ottoman Empire over the centuries and then brought to America by Romanian-Jewish immigrants who arrived between 1881 and 1914. There’s no doubt the word
pastrami is a cognate of
basturma, but there the resemblance ends.
In contrast with its dry, thinner-sliced cousin which is admirable in its own right pastrami is made with a notably fat-laced beef brisket that’s been brined for several days (a process known as “corning”), rubbed with a spice mixture that often contains black peppercorns, yellow mustard seeds, and coriander, and then smoked. The result is a rich cut of meat with a complex and distinctive flavor, in which smoky notes compete with the sweetness of the spices and the saltiness of the brine. Pastrami in its ideal form is fatty, pi