Last Call: Some jerk customer, a pretzel-crusted brownie, and Darkness-era Bruce

Some mouth-breathing hick left a homophobic message on his server’s receipt and like any good millennial, the server posted the thing online and let the internet have at it. Though he did block out the customer’s information, the Hickory Tavern still fired the server for violating company policy. I would like to fire…

Last Call: Chubby squirrels, a Boilermaker bonanza, and a cheeseburger magic trick

Oh, how I love me a good boilermaker. Usually that takes the form of a Four Roses Small Batch and a Tecate, but I also recognize that there is a burgeoning field of more creative boilermakers out there. This Punch article rounds up some intriguing ones, including mezcal and cider; and Averna and IPA. I love Amaro…

Last Call: Shattering corn maze dreams, what teachers know, and a serene cooking video

Reporters can rarely get teachers to speak on the record about what’s happening inside their schools. Teachers who are outspoken about problems in their school districts often end up fired, demoted or reprimanded. Which is why Chicago magazine’s piece allowing teachers to talk candidly—and anonymously—about what they…

Last Call: Funny words, the black vegan movement, Chopin's finest work

Is porridge funnier than oatmeal? That’s the question posed (and answered) in this Aeon article penned by two psycholinguistics professors. As writers, we here at The Takeout spend more time than you’d imagine nitpicking our word choices, especially in headlines. We want to use words in ways that surprise, delight,…

Last Call: Eau De Roast Beef, WTF should we read, and Stevie Wonder on Sesame Street

Why smell like vanilla or musk when you can bask in the magical smell of roast beef and gravy? Gastro Obscura spoke to perfumer Christopher Brosius, whose Brooklyn-based “perfume gallery” features unique scents that he swears aren’t as meaty-smelling as they sound: “Most perfumes smell sweet or smoky, but CB BEAST…