181: St. Louis City Edition

GREAT DEALS & SAVINGS! • CITY MAP • ARTS: STL FRINGE FESTIVAL • FAMOUS FAILURES • DIRTIEST SPOTS IN YOUR KITCHEN • HOW TO DISPOSE OF PAINT

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Saint Louis

Your gateway to neighborhood dining, entertainment and services.

CITY EDITION

Downtown•Central West End•Soulard•The Loop•Grand/Grove•Maplewood

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Gallery Furniture & Home Accents .. and Gift Shop A little shop downtown that has everything!

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310 North 6th St. Downtown Saint Louis, MO 63101

314-833-6766 shopgallerystl@gmail.com

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314-865-0900 • www.johnnysinsoulard.com

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3707 S. Kingshighway Blvd.

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The 10 Dirtiest Spots in Your Kitchen Think your kitchen is squeaky clean? Not so fast. "Moisture and food particles make it the perfect environment for growing germs that can make you sick," says Kelly A. Reynolds, PhD, an environmental microbiologist at the University of Arizona's Zuckerman College of Public Health in Tucson.

"If you're not killing them, you can go from 10 microbes to millions within 24 hours." And the more germs there are, the more likely you are to get sick from one. Here's where they're hiding and what you can do about it.

YOUR KITCHEN SINK "There can be millions of pathogens (disease-causing germs) clinging to the sink, the seal of the drain and the rubber gasket around the garbage disposal," says Dr. Reynolds. While proper cooking lowers your chance of foodborne illness, germs like salmonella, which lives in much of the chicken you bring home, can linger in your sink after you wash the food that contains it. Touch your face after touching the sink and you've just spread the germs.

What to do: Clean your sink immediately after rinsing raw meat, veggies and pet bowls and once a day even when you don't wash food or pet dishes. Spray a disinfectant (look for the EPA registration number in tiny print on the label), which kills most bacteria and viruses, on the faucet, sink sides, sink bottom and sink strainers. "Don't just wipe and go. Leave the product on the surface for the contact time recommended on the label," says Dr. Reynolds.

YOUR SPONGE, DISH RAG AND DISH BRUSH The public health organization NSF International recently found that more than 75% of household dish sponges and rags carry disease-causing Coliform bacteria such as E. coli. "Using the same dishrag day after day spreads the microbes," says Robert Donofrio, PhD, director of microbiology at NSF International. A dirty rag contaminates any surface it touches, so if you eat off one of those surfaces, you can fall ill.

What to do: Replace dishrags daily. Launder in hot water and dry on hot, which kills more germs. Change out sponges every few days, or throw one in the microwave-make sure it's damp so it doesn't catch on fire-for two minutes every day, says Dr. Donofrio. For a dish brush, spray it daily with disinfectant or put it in the dishwasher, says Dr. Reynolds.

YOUR HANDS If you've just cracked an egg or handled unwashed produce, raw meat or poultry or pet bowls, your hands can transfer disease-causing germs to the next surface you touch, says Dr. Donofrio.

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What to do: Plan ahead. "Get out everything you need, such as the knife, the cutting board and the pot, so you're not opening cabinet drawers and contaminating surfaces" once you've touched the food, says Dr. Donofrio.

After dirty duties, soap up the tops and bottoms of your hands, in between fingers and under nails. Scrub for 20 seconds (hum "Happy Birthday" twice), then rinse. Dry with a clean hand towel or paper towel.

YOUR COFFEE MAKER Coffee might not be the only thing brewing in there. The NSF found yeast and mold growing in about half the coffee pot reservoirs they surveyed.

"These organisms can cause allergic responses in some people," says Dr. Donofrio-and make your coffee taste bad too, says Dr. Reynolds.

What to do: Once a month, fill the reservoir with vinegar and let it stand for 30 minutes. Run a cycle with the vinegar followed by several clean water cycles. Between uses, wash the individual coffee pot parts (such as the brew basket) and let them dry. Although single-serve coffee pots weren't tested, Dr. Donofrio suggests following the same regimen for them.

YOUR HANDBAG, BACKPACK, BRIEFCASE OR COMPUTER BAG You set these items on dirty surfaces, like the shopping cart seat where diapered baby bottoms and raw foods leave behind germs. Then, you toss your bags on the kitchen counter when you get home. "Anything you carry with you all day can pick up germs," says Dr. Reynolds. "In fact, about half of women's handbags have fecal bacteria on them." (Yuck!)

What to do: Because no product disinfects fabric, keep items you carry daily away from food preparation areas, says Dr. Reynolds. If your bag is leather, swipe a disinfectant wipe across the bottom once a week. But test in a hidden area first to make sure it doesn't damage the material.

REFRIGERATOR AND CABINET HANDLES, STOVE KNOBS & LIGHT SWITCHES "We often forget about these areas because they may not look dirty," says Liz Trotter, owner of American Maid Cleaning in Olympia, WA. But any area you touch multiple times a day is highly likely to be contaminated.

What to do: Wipe down these areas as part of your regular kitchen disinfecting routine, says Trotter. Keep cleaning products in a bucket under the sink so they're always handy. At a minimum, swipe a disinfectant wipe across these surfaces at least once a month and immediately following touching them after handling unwashed produce and raw poultry and meat, advises Dr. Reynolds.

YOUR GARBAGE CAN No matter how careful you are, food particles, meat juices and other nasty stuff build up on your trash can. "That's why it gets smelly. The odor is the mold or bacteria multiplying," says Dr. Reynolds. Touching the lid and then another surface can transfer germs.

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What to do: Once a week, take your garbage can outdoors or haul it into your shower, says Dr. Reynolds. Spray inside and out with a disinfectant, let it sit for the time recommended on the label, then rinse and let it airdry. Don't forget to disinfect the cabinet handle and door if your garbage can is the pull-out type, says Trotter.

THE COUNTERTOP Even if you wipe it down every day, it's not necessarily clean. Anything you place on the counter-unwashed produce, grocery bags, lunch boxes, backpacks-can deposit germs. In fact, the NSF International study found that about a third of counters had Coliform bacteria, aka fecal contamination, says Dr. Donofrio.

What to do: Disinfect your counter before and after preparing both raw and cooked food, says Dr. Reynolds. Keep pets and their dishes and toys off the counter, since they can carry bacteria such as Staph. And don't drop items you lug all day, like your purse, on the countertop.

YOUR MICROWAVE You'd think the heat kills germs, but "your microwave isn't a sterile environment," says Dr. Reynolds. "Bacteria are resilient and can lie dormant if you're not regularly disinfecting the surface."

What to do: Wipe down with a disinfectant inside and out at least once a week, advises Dr. Reynolds. Clean up spills as they occur to prevent microbes from multiplying-and the odors that result. Cover foods to prevent splatters and future microbe growth.

REUSABLE GROCERY BAGS Half of these bags tested in a recent University of Arizona/Loma Linda University study carried disease-causing bacteria such as E. coli. They don't start that way, though; no unused bags contained germs. "The problem is most reusable bags are porous, so juices from meat can soak into the fibers," says Dr. Reynolds. "They're also often not made of materials that can withstand a hot water wash."

What to do: Look for bags that are washable (usually those made of cotton, not the commonly used woven polypropylene), then launder in hot water and dry on hot after use or at least once a week.

2208 South Jefferson Ave.

St Lou Fringe Festival 2016 Celebrating its 5 year anniversary the St Lou Fringe Festival will run from Friday, August 19 thru Saturday, August 27 in Grand Center.

What is a Fringe? It all started in 1947 in Edinburgh, Scotland, as an alternative festival that played concurrently with the Edinburgh International Festival. In 1948, Robert Kemp, a local journalist wrote that “Round the fringe of official Festival drama…” and thus Fringe Festivals were born. Fringes are uncensored performing arts smorgasbord made easy to participate in by keeping ticket prices low for audiences and production costs low for artists. Show selection is open to participation by all artists from amateurs to professionals.

In keeping with the Fringe spirit, the St Lou Fringe is artistically, culturally, and stylistically diverse. The festival is unjuried using a blind selection process to ensure that no one other than the artist is making value judgments on the work; uncensored in presenting work from the traditional to the avant-garde, by both seasoned professionals and hopeful new faces; and accessible to all providing an outlet for all interested performing artists of all backgrounds. The St Lou Fringe does strive to ensure that 70% of the festival acts are local.

St Lou Fringe showcases theatre and dance, storytelling and spoken word, burlesque and acrobatics, visual art and more in a one-of-a-kind pressure-cooker of artistic expression. St Lou Fringe has been named “Best Theatre Festival” and “Best Theatre Surprise” by the Riverfront Times, one of “Nine Intriguing US Fringe Festivals” by CNN, and one of “Fifty Essential Summer Festivals” by the New York Times.

The 2016 Fringe will include familiar along with some new programming.

Audiences will see the premiere of microtheater (short performances for an audience of no more than 13 patrons in an intimate, immersive setting), spin rooms (post show talk backs an workshops), and an incubator program (a specialized collaborative showcase setting with more support for emergent artists). Over half of the Festival performances will focus on stories of individuals underrepresented in the mainstream performing arts based on ethnicity, gender identity, language, dialect, age, physical ability, BMI, or other barrier. Past favorite programs like Fringe Family and the Artica sculpture garden will again enliven Strauss Park.

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7260 Manchester Blvd next to schlafly’s

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FAMOUS FAILURES! Colonel Sanders : The founder of KFC. He started his dream at 65 years old! He got a social security check for only $105 and was mad. Instead of complaining he did something about it.

He thought restaurant owners would love his fried chicken recipe, use it, sales would increase, and he’d get a percentage of it. He drove around the country knocking on doors, sleeping in his car, wearing his white suit.

Do you know how many times people said no till he got one yes? 1009 times!

Walt Disney: The man who gave us Disney World and Mickey Mouse. His first animation company went banktrupt. He was fired by a news editor cause he lacked imagination. Legend has it he was turned down 302 times before he got financing for creating Disney World.

Albert Eistein: He didn’t speak till he was four and didn’t read till seven. His parents and teachers thought he was mentally handicapped. He only turned out to win a Nobel prize and be the face of modern physics.

Richard Branson: He’s a billionaire mogul of Virgin but has had his share of failures. Remember Virgin Cola or Virgin credit cards? Probably not. He’s lost hundreds of millions of dollars but has not let failure stop him. When you’re rich like him you can rent his private island for $53,000 a night.

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Mark Cuban: The billionaire owner of the NBA’s Dallas Mavericks got rich when he sold his company to Yahoo for $5.9 billion in stock. He admitted he was terrible at his early jobs. His parents wanted him to have a normal job. So he tried carpentry but hated it. He was a short order cook but a terrible one. He waited tables but couldn’t open a bottle of wine. He says of his failures,

“I’ve learned that it doesn’t matter how many times you failed,” Cuban says. “You only have to be right once. I tried to sell powdered milk. I was an idiot lots of times, and I learned from them all.”

Vincent Van Gogh: He only sold one painting in his lifetime!

Just one to a friend. Despite that he kept painting and finished over 800 pieces. Now everyone wants to buy them and his most expensive painting is valued at $142.7 million.

St. Louis City Edition | stlcityedition.com • facebook.com/stlouiscityedition.com • twitter.com/stlcityedition.com • sales@stlcityedition.com • 314-267-9979

1031 Lynch Street • Saint Louis

314-932-5051

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How to Safely Dispose of Paint After the renovations, after the touch-up period has expired, after you’ve completely forgotten about it, there sit your stacks of old paint cans, a hazardous waste albatross hanging around your house. So what can you do with it?

Pet-Friendly Patio • Private Dining Space Available Sweet Spot between Casual and Fine Dining • Only Sushi in Soulard Dining Room, Bar, Patio and Rooftop seating available

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1. Check the label to see if any lead or hazardous materials are in it. Check the label to see if any lead or hazardous materials are in it. Some old paints call for hazardous waste disposal.

2. Remove the lid and let the paint air dry in the can. Remove the lid and let the paint air dry in the can. To speed up the process, stir in an absorbent material such as clay kitty litter, sawdust, or leftover concrete mix.

3. Look to see when the paint is completely dry and shows no moisture whatsoever, wrap the dried clump in newspaper and place into your regular trash. Look to see when the paint is completely dry and shows no moisture whatsoever, wrap the dried clump in newspaper and place into your regular trash. Do not place the lid back on the can. Wrap the lid and can separately in newspaper for disposal. This option works best for latex paints because oil based paints require an extensive time to dry.

4. If you need to get rid of a lot of latex paint you may want to consider purchasing "waste paint hardener”. A cup or so of this powder mixed in with a gallon of paint will cause it to harden up within hours.

View our entire menu and specials online at: tuckersplacestl.com

MONDAY: INDUSTRY NIGHT!

Happy Hour From 3pm Until Close. Drink Specials. 1/2 Price Appetizers & Pizzas.

TUESDAY: Prime Rib Specials All Day Long!

FRIDAY: FRUGAL FRIDAY!!!!!!

9pm Until Close. $1 Beer Specials. $3 Bomb and Shot Specials.

HISTORIC SOULARD • 1/2 block south of Russell

2117 South 12th St. • 314-772-5977

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Billie’s Fine Foods

1802 S. Broadway • 314-621-0848 billies-fine-food.com • Like us on Facebook

Burger of the Month

OFF THE COB

Local Mangalitsa Pork Patty, Charred Corn Aioli, Watermelon Corn Salsa And Arugula On A Brioche Bun

Great Food • Great Prices Breakfast & Lunch Plate Specials Open Late on Fri. & Sat. Night Billie’s Fine Foods can cater your next event!

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Buckets of Natty Light & PBR: $11.00 Buckets of Domestic Beer: $13.50

WE’RE READY TO SERVE YOU! 3503 Roger Place (at Potomac) • 314-771-2040

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2 LOCATIONS 3122 S. Kingshighway Blvd.

St. Louis, MO 63139

314-772-1611 (f) 314-772-3163 14381 Manchester Road Manchester, MO 63011

636-394-3655 (f) 636-394-1609

Come & See Our Beautiful Selection of Home Furnishings at South Kingshighway!

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