Word: acidizing
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...most creative ways in which rave culture expresses itself is its party flyers. These handouts are to raves what graffiti art is to hip-hop and psychedelic posters were to the acid rock of the '70s. They give vision to rave's sounds. Sometimes--much like rappers' sampling old songs--they appropriate corporate logos with ironic visual twists. The MasterCard logo becomes "MasterRave," or Rice Krispies becomes "Rave Krisp E's." Other flyers employ 3-D images and wild metallic hues that draw inspiration from sci-fi films, anime, even the rounded, flower-power imagery of the Summer of Love...
...mixture of nitric acid and alcohol was spilled in a sink at a Harvard Medical School building, causing a cloud to form in the room. The building was evacuated and an outside contractor was called in to clean the spill...
Bolek Z. Kabala (Opinion, May 8) correctly points out that evidence surrounding the greenhouse effect is not wholly conclusive, yet his article is more ad hominem attack on Al Gore than substantive argument. He ignores the harmful effects of depleting the ozone layer, acid rain, and the estimated 64,000 deaths each year from air pollution, according to a study done by the Natural Resources Defense Council, not to mention the environmental destruction due to strip mining, deforestation and oil extraction...
...Wine Avenger, Gluckstern has spent the better part of a decade crusading on behalf of Riesling, the dominant German varietal that has been cruelly stereotyped on American shores as tasting sweeter than Katie Couric dipped in caramel. "All grapes are not created equal," Gluckstern says. "There's an acid-sugar balance in great Riesling that you won't find in any other grape." Stubborn U.S. diners have mostly ignored him and gone on sipping their Chardonnay...
...grape can be harvested late to make the syrupy sweet wines Americans are averse to, or picked early for dry Chardonnay imitations. Epicures prefer the middle ground, in which the wine has a delicate floral scent, low alcohol content, a light, fruity sweetness at the front and a slightly acid aftertaste that cleanses the palate and cuts through fats and proteins. "There's absolutely no better wine with food," says Gluckstern...