by Paul Cuclis - Summer is around the corner and local San Antonians and students taking summer school or finding a job here will find that they have some time on their hands. While…
by Paul Cuclis - Spring is upon us, and with it come decorative flags, parades, concerts and the smell of mouth watering food wafting down the streets. Yes, it’s time again for Fiesta, arguably…
by Paul Cuclis - Believe it or not, summer is coming soon. For some, this means a break from school, a two month period of watching TV, drinking soda, playing video games and ordering…
by Paul Cuclis - Until recently, I lumped hard cider in the same category as Smirnoff Ice and other pre-made cocktails, a category to which beer and wine drinkers often condescend. Yet despite this…
by Paul Cuclis - As May 18 crawls ever closer, many of my fellow graduating seniors and I have increasingly exchanged our anxious thoughts on the impending horrors of post-collegiate life. During these conversations,…
by Paul Cuclis - From the mouth-numbing properties of the Szechuan berry to the ultra-sweet center of the purple magosteen, the world is full of unusual flavors that most Americans have never come across.…
by Paul Cuclis - With the advent of “molecular mixology” (a term used to describe the application of science to cocktail-making), all sorts of unique combinations of unlikely ingredients have been added to the…
by Paul Cuclis - From the Alamo Quarry, it may be possible to discern a faint popping sound in the distance, continuous yet irregular. This sound originates from a half dozen or so people…