A piece of work: "Xtreme Cuisine" was one of the funniest articles I've ever read. Thank you! I'm sending it to my friends across the country. Did you have many readers who believed the piece to be a work of serious nonfiction?
Terry Rainey, via the Internet

Sidd pro quo: This article was hilarious! I must admit you had me hooked until I read the parts about the local celebrities who have partaken in illegal feasts. Once I saw you print their names, I realized it had to be a parody. Great job!

It's very evocative of the classic Sports Illustrated piece written by George Plimpton on Sidd Finch. Penned in '85 as an April Fool's prank, it generated a buzz. Plimpton did give a very obscure hint. The subheading of the article read: "He's a pitcher, part yogi and part recluse. Impressively liberated from our opulent lifestyle, Sidd's deciding about yoga -- and his future in baseball."

The first letter of each of these words, taken together, spells: "HAPPY APRIL FOOL'S DAY."
Micheal Boulden, Phoenix

The Bichon is back: I have received copies of your "report" regarding the chef who serves Bichon Frise for dinner. I can only assume this is a hoax meant to enrage animal-rights zealots. Don't worry, I don't believe a word of it. But, it did make me laugh.
Susan Bauer, vice president, Maryland Pug Rescue

Puppy love: I am saddened by the fact that Stephen Lemons willingly ate a puppy. He, presumably, knows what puppies are like: full of life and joy. And yet, to satisfy a momentary pleasure, he contributed to an industry that kills these young animals for the sake of wealthy miscreants and the monstrous chef who serves them.

He chose self-satisfaction over opposing cruelty to animals. By his logic, he ought to approve of sadists who torture animals simply because it amuses them.
Michael Gurwitz, Silver Springs, Maryland

Culinary pussies: I want to praise Stephen Lemons for writing such an intriguing and well-thought-out piece on his friend Chef Kaz. People are so uptight these days! This is a man with obvious and admirable talents, and I know that New Times will be showered with spiteful letters about him. Shame on these culinary pussies!

As for Lemons: Two thumbs up for great writing and great taste. Bone apptit!
David Dowdy, Phoenix

Failure to communicate: My English is not that good, so please do not blame me. I just wanted to express my gratification about "Xtreme Cuisine." It is good to know that our Japanese adventure in eating is coming to America.

In Japan, we enjoy already many exotic animals at dinner. When I went to Los Angeles last year, I could not find restaurants that served much of what we are used to in gourmet places in my nation.

I find no record of Kazuki Yamamoto in my country, so I wonder did he change his name on coming to America? If you would, please, please send my letter of congratulation on to him, because he is a good representative of the artistic food preparing that we do so well here. We are a nation of eccentric diners. We do not just eat standard sushi and noodles, as Americans believe.

And please, please let me know his whereabouts, for I have a trip to the United States planned for this autumn. I would appreciate meeting him and sharing in some of his exotic species.
Nara Yoshida, Kobe, Japan

The innocent and the insane: I just wanted to know, was even a very small portion of your article tongue-in-cheek, or written just for the express purpose of sensationalism? I am a vegetarian, so of course I found the whole exposé disgusting.

The reference to eating Mexican babies was downright lampoonish. But if this is true, my sympathy goes out to the insane, as well as the innocent. At least the animals murdered and consumed for your writer's pleasure are no longer suffering. Though be warned: Chef Kaz, your writer and the other social mutants engaging in such behavior will suffer feelings of insignificance for their entire lives.

If this isn't true, your writer's journalistic talents have been drastically compromised by making jokes about and making light of mutual sentient beings. I'm sorry you gave so much attention to this real or imagined chef's horrific sick nature.
Nancy Sechrest, Tempe

He liked the story a little too much: A terrifically written article. I am shaking with inspiration and excitement.

I want to attend one of these parties, or, better yet, help shoot a documentary of the preparation of said party. Can you imagine it? It would open with a shot of the chef chain-sawing a cactus, then cut to him taking down a lion with a high-powered rifle on an African savanna and butchering it on the spot. Then, we are in San Fran, shooting a seal or two under the cover of night. Bloody brilliant!

Or can you imagine a film titled The Underground Iron Chef? Today's secret ingredient: Mexican liver, lion, seal, gorilla!

I want to meet this man. I want this man to teach me how to cook some of these crazy dishes. I swear to God that I'm going to try to contact this man until I succeed.
Benjamin Lewis, Dallas, Texas

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