Author: CSeychew

It was a proverbial “day of the dead” on Friday for the second day of the Buffalo Screams Horror Festival. It was nothing but zombies, zombies, and more zombies. If the movie had slow-moving ghouls that were dead and all messed up, it was shown to a ravenous public. Some of the movies included an interesting twist on the mother of all flesh-eating zombie films to Buffalo-made living dead shenanigans.Opening the day was the American short directed by Brandon Hunt, The Duty of the Living. The film focuses on a returning veteran of a zombie war, played by Juan Riedinger…

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Without a doubt, the first day of the Inaugural, I mean, Inaugural Buffalo Screams Horror Festival was a resounding success. The films showcased were very entertaining, ranging from Grindhouse-inspired fare to what may be one of the best supernatural thrillers in many years. Sprinkle in some laugh out loud funny shorts and it was a night for Buffalo’s horror community to satiate their love for blood and guts cinema.The night opened up with the Canadian horror documentary, Under the Scares. Directed by Steve Villeneuve, it displayed the trials and tribulations of the independent horror movie scene. This should be required…

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Finally, there is now a festival that isn’t rooted in a joke from a bad Farrelly Bros. animated movie. The First Annual Buffalo Screams Horror Festival kicks off tonight at the Screening Room* and runs through Sunday, October 24th. Founded by Buffalo’s own Emil J. Novak and Greg Lamberson, the festival hopes to showcase various genre fare made outside of Buffalo as well as made in Buffalo. In addition, there will be many guests that will be honored at the convention.The guest of honor would be none other than legendary scream queen, Debbie Rochon. You may have seen her in…

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Western New Yorkers love to eat. We especially love to eat at restaurants, as evidenced by our overwhelming number of independently-owned dining options. In arguably shinier parts of the country, chains drown out the competition, leaving no room for the little guy. But not here. We love the old, time-worn establishments serving up food like our grandmothers made just as much as we care for the new and polished locales with innovative offerings. We also hold dear many of the restaurants that land somewhere between.The only thing that we might appreciate more than food and restaurants is a good deal.…

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Many of you will recall the post in late August where we wrote about restaurateur Tucker Curtin’s ideas for turning an unused property on the Outer Harbor into a food processing facility. While his dreams of really opening up the waterfront for year round recreation and other attractions haven’t changed a bit, his belief that the NFTA “holds our waterfront hostage” and shows no “genuine desire” to work with innovators like himself continues to prove frustrating. “I don’t believe that even a quarter of the ideas that come to the NFTA ever make their way through to the commissioners,” Curtin…

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Monday evening Buffalo Rising hosted its first-ever Can You Can?, an event designed to encourage those that make the effort to can and preserve the fruits and vegetables of the harvest season. The party, held on the upper level of Delish Cooking School & Pastry Shop, was well attended with more than 25 guests and over 30 canned entries.Folks arrived with boxes full of treasured food goods–jams, pickles, dilly beans and a whole slew of unique items. Everyone entered one jar into the contest, while two additional jars were brought for participating in our swap, allowing each guest to take…

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–Refire is restaurant lingo used to describe food that is returned to the kitchen. Here on Buffalo Rising, it will define an occasional Saturday post that revisits an interesting food story from the Buffalo Rising archives.This post ran in October of 2007, a time before the word “locavore” had yet to officially enter the American vocabulary and where the trend of “eating local” had just begun to surface in Western New York–that is, apart from the people, like many of our grandparents and great-grandparents, who knew the virtues of the concept long before it was pushed aside in favor of…

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Yesterday we told you about superfoodblog Serious Eats’ recent visit to Buffalo’s premier donut shop, Paula’s. It looks like their editors did more than stop in for a late night cruller.Today their leading with a slideshow and story about our second most famous niche food item (following the chicken wing, of course) the classic Beef on Weck. They hit up Schwabl’s, Anchor Bar, Duff’s and Charlie the Butcher. If you ask me, they may have missed out on the best Weck in Buffalo by not visiting Eckl’s or Frank’s, not to mention the mobile Weck provided by Riley’s or SeaBar’s…

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A few years ago we extolled the virtues of one of Buffalo’s oldies but goodies, Paula’s Donuts. Whether you’re a fan of the peanut stick or the cruller, the maple bar or the raspberry filled, Paula’s is your best bet for top-notch donuts in the city limits. Once you step inside the Kenmore Avenue location, you can easily imagine that people used to spend half the day sitting at the counter, elbow to elbow, drinking black coffee from Styrofoam cups, making significant use of the easily accessible ashtrays, reading the paper and downing a donut or two–all without guilt. Today…

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I am captivated by storytelling. I am fascinated by the history of oral tradition and thoroughly entertained by audio books and good talk radio. It is not just the tale, but the act of telling it that I find so engaging. My imagination stays busy with both envisioning the story at hand and trying to visualize the actor or announcer who is speaking. I listen for clues that might disclose the reader’s location, their personality, their story. Much of Buffalo’s “local” talk radio is a serious drag, and it’s really too bad. Buffalo is full of great stories and even…

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