After having shared with you two self-serving snippets from the April 2, 1972 episode of the Malachy McCourt radio show on which I was a guest, I feel I should present you with some excerpts that are a little more public-spirited—so here are three commercials and a news report, all with an old timey feel that makes them of much more general interest.

First up, an odd Planned Parenthood ad—odd because, until the song which takes up most of the airtime finishes playing, I had no idea what the ad was even about.

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My fascination with my Brooklyn-infused teen voice from 40 years ago (which I told you about yesterday) has me thinking that I’m surely not the only one who’d like to hear the sound of the voice he used to have. Here’s another snippet from that newly digitized 1972 episode of the Malachy McCourt radio show to give you idea of who I was back then.

Scott Edelman discusses teacher reaction to his high school newspaper

While I’ve shipped a copy of the two-hour show to my high school pal Barry Chaiken, there were five other students who appeared with us who should also get copies, but I have no idea how to reach them.

Maybe you can help with that.

They are—

Robert Weisberg, South Shore High School

Les Becker, Bronx High School of Science

Meryl Cranes and Darrell Middledorf (or Daryl Mitteldorf?), Stuyvesant High School

Bob Streeter, Hardin (or Harden?) High School

If you have any idea how to find these guys—because my Google-fu has proven useless—let me know!

I like checking out restaurants when they’re still all shiny and new, which is why I made sure to get into both Momofuku Shoto and Cafe Boulud during my recent trip to Toronto. It’s also why I woke up before dawn on Black Friday to get reservations for the first preview night of Bryan Voltaggio’s new restaurant Range.

Yesterday, a bunch of D.C.-area food bloggers were given a look at what Range would offer, and their various tweets, Instagram pics and write-ups made me extremely jealous I was not among them. But the good news is—we now have a look at what Range will offer when it opens, because the Washington Post shared the menu this afternoon.

Have a look!

I’ll probably order the whole rabbit, hunter style when I dine there in 11 days.

Or the rotisserie lamb neck.

Or the pork cheeks.

Or perhaps the veal sweetbreads.

Or maybe … just maybe … I’ll order them all, and make sure I have a cooler along to carry home a ton of leftovers!

If you’d known me back when I was a Brooklyn teenager, you’d have sworn I sounded like one of Welcome Back, Kotter‘s Sweathogs. And if you didn’t know me back then, you were just going to have to take my word for it.

Until now.

Because I’ve managed to get my hands on the April 2, 1972 episode of Malachy McCourt‘s radio show, where I appeared, two days after my 17th birthday, to take part in a two-hour program on high-school newspaper censorship. McCourt had invited me and my South Shore High School pal Barry Chaiken (plus a few students from other New York schools) after we’d published an interview with him that resulted in us being forced to cross out several words deemed unacceptable from thousands of copies of Shorelines, our school paper.

The two hours of audio are fascinating, not just for the picture of the student struggle for an unfettered press, but also because of the news reports on Vietnam, the presidential campaign, and the death of Gil Hodges, who’d suffered a heart attack that morning.

I’m sure that eventually, because of its historical import, I’ll upload it all. But for now, here’s a snippet from the end of the program, as I respond to McCourt’s request for a few final words.

Scott Edelman on the Malachy McCourt radio show

Be honest. If I hadn’t told you who that was … would you have recognized me?

I woke up pre-dawn on Black Friday—the only time I’ve ever done such a thing—in order to snag a table to the first of three preview nights for Bryan Voltaggio’s new restaurant, Range.

Since then, the chef and the restaurant have been tweeting tantalizing photos—as if I could possibly be more stoked for that first meal! (I think I may actually be part of the first preview night’s first seating.)

In case you’re as excited as I am—or if you’re not, and need a little goosing to get you excited—check out these pics that have been shared over the last few days.

Delivery of the first bag of oysters

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I used to have a pretty decent Silver Age comic book collection—that is, until working in the business burned me out on comics altogether. Eventually, I couldn’t bear to look at them, and sold all save a few of the more valuable ones, which I hung onto in a safe deposit box purely for investment purposes.

But as I’ve mentioned here before, there’s one comic I later regret letting go of—a comic I wasn’t even sure of the title and issue number of at first—but which thanks to one of you I learned was Tales of Suspense #69.

And thanks to Claudio Piccinini, who located and kindly sent me a copy, Tales of Suspense #69 is mine again. (more…)

The Chicago Tribune broke some news today that’s of intense interest to foodies everywhere—the three Next restaurant menus for 2013. I’ve already told you about Next, and how its chefs will serve a particular cuisine for just a few months, then shut down briefly before changing over to a completely different menu, so that if you miss one, you’ve missed it forever.

Think of it as the Brigadoon of restaurants, there, but not there.

It was announced earlier this month that 2013 would start off with The Hunt (that is, wild game), with a Vegan menu rumored to follow … but now we know for sure what next year has in store for us.

First up, The Hunt, for which we are told, “expect to see bear jerky and venison heart tartare.”

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If you’d like to begin reading a quartet of undead tales right now, then why not check out the new ebook A Clutch of Zombies, assembled by Stephen Jones from stories previously reprinted in his Best New Horror anthologies?

And, oh, will you look at that? One of those stories is mine!

If you’re not already familiar with “What Will Come After” from its first appearance in my collection of the same name, now’s your chance to catch it in the company of zombie stories by Joe R. Lansdale, Albert E. Cowdrey, and Karina Sumner-Smith.

A Clutch of Zombies seems to be available everywhere, including iTunes and kobo, so … what are you waiting for?

Irene and I had a wonderful time in Chicago over Thanksgiving weekend, a visit that was sparked entirely by my desire to experience Next restaurant’s transitory Kyoto menu. I’ll share more about it when I can, but for now, let these seven photos stand in for a more detailed write-up.

Looking up at the stained glass dome of the Driehaus Museum

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I’ve never woken up early to take part in Black Friday before. But this year, for the first time ever, I chose to. Why? It had nothing to do with getting a deal on a mammoth flatscreen TV … and everything to do with being among the first to try out the menu at a new restaurant opened by a chef whose other restaurants I love.

Bryan Voltaggio—whose name should be familiar to regular visitors here, as I’ve told you about all three of his current restaurants: Volt, Family Meal, and Lunchbox—is opening a new restaurant. More than a restaurant, actually. An entire foodie complex.

Earlier this week, I received an email (because I’m in the Volt database as a previous customer, I assume) letting me know that Range would be open for a series of limited preview dinners December 15-17, and that reservations would be taken online starting this morning at 5:00 a.m. prior to the opening of general reservations.

So as 5:00 a.m. approached, I was at the Range homepage, hitting refresh, refresh, refresh. Nothing happened at first, and I worried there was a server glitch, but at 5:07, I was able to grab a 5:30 p.m. table for the first preview night. By 5:09, all that was left was a 9:30 slot that first night, but within minutes, the night was gone, and all that remained even on the second of the preview nights were 8:00 and 9:30.

I’m obviously not the only one intensely interested in what Bryan Voltaggio has in store for us! Check back in a few weeks, when I’ll know exactly what he’s doing.