Your Weekend Justice #143: So You Think You Can Prance

It’s Weekend Justice: the Internet’s #1 audio trainwreck. It’s the podcast that wants to rub things on your unmentionables–but it’s okay, it’s all in the name of exercise. Just keep telling yourself that. This podcast was engineered–some might say over-engineered–by experts to escort you from the work week in the most chaotic manner possible. Please note: this podcast is profane, definitely oversexed and definitely overwrought. It is wrong and unsafe. You have been warned.


Thurston Howell


  • Scott’s Lilith Fair adventure
  • Atlanta, peaches and beer
  • Widge vs. Skype
  • Dogs and food
  • Cats that will eat your face
  • Book recommendations for Aaron!
  • Xbox talk
  • Walking Dead game
  • Lunchables for Kidlet
  • Jon’s run
  • Running vs. body parts
  • Scott and “it.”
  • Deodorizing testicles
  • Crazy walkin’ bitch!
  • Jon’s pre-run routine
  • The secret of Gu
  • Women vs. toenails
  • Sherlock discussion (spoilers)
  • Leigh vs. Rob
  • (more…)

    By | 2017-09-24T22:33:53+00:00 January 13th, 2012|Podcasts, Weekend Justice|4 Comments

    A Conversation With Chef Keith Schroeder of High Road Craft Ice Cream

    Chef Keith Schroeder of High Road Craft Ice Cream, Atlanta

    When we first stumbled across High Road Craft Ice Cream, it was almost as if they were targeting us specifically. As stated in our initial review, when you have “caffeine” in the name of your ice cream flavor, prepare for me to get engaged. And we’ve been hooked ever since. It’s been fascinating to watch the company explode–indeed, between the first time we visited them for their factory tour a few months back to just a few weeks ago when we went back for this interview…if it hadn’t been the same front of the building, you could have convinced me we were in a completely different space. They’re recreating themselves to deal with their increasing demand. And good on them. Here we got the opportunity to chat with Chef Keith Schroeder about…a little bit of everything.

    Widgett Walls: So you got started as an ice cream creator/supplier for restaurants only. Can you tell us about that?

    Chef Keith Schroeder: We didn’t have intention to raise a lot of money, so we raised $250K to get the business off the ground…

    [that’s the equivalent of] a nice house, you know? And it was sufficient…it was sufficient to buy the machinery, hire the first couple of people, roll up your sleeves and…and make it happen. What happened was we…we kind of plateaued fast in the food service side of things–restaurants aren’t doing that well as a category in the Atlanta area (or in the [rest of the] country, for that matter). When I talk to my suppliers about what’s going on in food service out there, hotels that used to be really robust this time of year with tons and tons of parties are not–I imagine Papa John’s is doing real well right now. This time of year, right? And so things have devolved a bit. But what we found in our discovery–that food service isn’t doing as well as we would all hope it to be (I mean, my background is as a chef, so I’m sad…I’m sad that restaurants aren’t doing awesome)…[but] retail’s actually doing pretty well. And not only is retail doing well–our category in retail is doing incredibly well…it’s up like 16% year-to-date as a category. So Haagen Dazs, Ben & Jerry’s, and such–because people aren’t going out to eat, so people say “Let’s rent a movie on Netflix and we’ll each get a pint of our favorite stuff.” So that’s our big discovery and learning. So our plan was: go get food service in the Southeast and do business with this-and-this distributor, and we did it! And they were like, “Now what?” “There’s not enough money in that!”


    By | 2017-09-24T22:34:00+00:00 January 3rd, 2012|Interviews|0 Comments

    Some Notes on a Festival

    Frosted Flakes Ice Cream

    This past weekend saw the 2nd Annual Atlanta Ice Cream Festival. Now when I say this, two things probably immediately spring to mind. One is that ice cream is a wonderful thing. And two, that the majority of our readers do not live in Atlanta so what the hell do you care (and damn me for having access to a park with ice cream in it)? I’ve taken this into consideration, I assure you. And I think I’ve noticed some things that could be of use to anyone anywhere planning any sort of festival or festival-ish event. As I’m fond of saying, “When the guy with the English degree can spot the flaw in your plan, you have serious issues.” So here are a few notes I took that I hope are helpful.

    1. Signage. This event was held in Piedmont Park. According to Wikipedia (which is always right), Piedmont Park consists of 189 acres of land. When you are holding an event in a park of any substantive size, might I suggest putting up some signs that tell people where exactly in the park your event can be found? Granted, it might be good to list your location on the website (wasn’t there) or even on your Facebook page (not there either) but that notwithstanding, a couple of bloody real world signs might be very helpful indeed. Now, to be clear: I’m not suggesting you spend undue amounts of coin and plaster the place. But a few choice places to hit might be the major parking garage where people are probably going to park–along with maybe a major corner of the park facing the road. With the former, just a small sign with an ice cream cone image on it and the location listed would have been enough. With the latter, maybe a banner with the same. In that case, the southwest corner of the park is what most people approaching the park for the festival would have passed while driving–so a decent sized banner with an ice cream cone on it would have done the trick. I say a graphic of an ice cream cone because I figure anybody driving in for that festival is going to have it on the brain and will clue into the sight of it immediately.


    By | 2017-09-24T22:37:45+00:00 September 13th, 2011|Stimuli|2 Comments

    Goats in the Evening: A Perspective on DragonCon 2011


    Editor’s Note: Ladies and gents, please give a welcome to Big Dub, who decided to bestow his first bit of presence on that site by giving us his report on properly losing his DragonCon virginity.

    Being that I recently changed careers from a weekday production manager at a potted meat factory to a field that permits such mythical things as “Days Off” and an “Actual 9-5 Workday,” I recently successfully completed my first full Dragon*Con. And by full, I am talking taking in all the Thursday to Monday action. So after eighteen panels, ten MARTA (the Atlanta public transit system–more on them shortly) trips and one birthday celebration, I am ready to reflect on the difference between the full experience I have had versus the Dragon*Con Lite I’ve had to be satisfied with in the past.


    By | 2017-09-24T22:38:05+00:00 September 8th, 2011|Stimuli|0 Comments

    Vanilla Fleur de Sel Ice Cream by High Road – Review

    Vanilla Fleur de Sel Ice Cream by High Road Craft

    Having talked about High Road Craft Ice Cream last week, I thought about waiting a bit before bringing another flavor to the table. The metaphorical website table, I mean–they have all been brought to the table a few times in a very real, physical sense. What I mean to say is that I have Learned New Things in the past week and felt I should share while they were still fresh in my mind.

    First things first: I have been to the magical factory where they make High Road. Their factory store is open every Saturday from 10:00am to 1:00pm and they do tours every hour. They also, imps that they are, have flavors available there that I did not see when I perused my local Whole Foods (the easiest place to find their stuff at the moment). More on that in a moment. The tour was conducted by their Head Chef and co-founder Keith Schroeder, who A) is too nice a guy to seem like the mad scientist his flavors would imply and 2) did not cackle madly when showing us large pieces of industrial equipment. Also, surprisingly, the facility had no visible Tesla coils. The factory tour was brief as the place is basically two rooms, but those two rooms consisted of concentrated awesome.


    By | 2017-09-24T22:38:08+00:00 August 26th, 2011|Reviews|5 Comments

    Caffeine & Cacao Ice Cream by High Road – Review

    High Road Craft Caffeine and Cacao Ice Cream

    I’m always on the lookout for new and interesting ice creams. With an eye towards things involving stimulant, naturally. So when I first browsed through the freezer aisle and caught an ice cream that called itself Caffeine & Cacao…actually had the balls to list “caffeine” in its title? I was, as you might expect, intrigued. Throw cacao in there with it and I was very interested. Buzzy, cacao-infested goodness–sounds great. But after purchasing, the thought struck me: what if they were serious? What if caffeine was now an ice cream flavor?

    Most of you might not be aware, since most of you probably aren’t insane and thus don’t have powdered pure caffeine in your kitchen and have been known to make your own caffeinated water (cough), but caffeine does have a flavor. It’s rather unpleasant, actually. That’s why you can only put so much caffeine into caffeinated water before that bitter flavor starts to push through. Highly caffeinated bits of confectionery throw lots of sugar and more at caffeine to try and offset its flavor. But what if someone was bonkers enough to try and make an actual caffeine-flavored ice cream?


    By | 2017-09-24T22:38:23+00:00 August 18th, 2011|Reviews|2 Comments

    Disabled But Able to Rock – Movie Review

    Disabled But Able to Rock: Danger Woman

    Directed by: Blake Myers

    Widge’s note: Please welcome Jorge de la Cova to the site, friend of our own Rob Levy. Rob mentioned this documentary in the latest Weekend Justice and, right on cue, here’s Jorge with a review. Excellent timing.

    How do you solve a problem like Betsy?

    On the one hand, Betsy Goodrich, subject of the documentary film Disabled But Able to Rock, is a highly functional middle-aged woman living with autism and Asperger’s Syndrome. On the other, Betsy lives the fantasy life of an eight-year-old, showering her love on her numerous stuffed pets. Betsy herself describes the difference between her life and the life of “normals” as a heightening of her senses. Lights and sounds on steroids.


    By | 2017-09-24T22:41:07+00:00 May 6th, 2011|Movie Reviews|0 Comments

    Your Weekend Justice #90: A Bold New Kind of Lobster

    It’s the podcast that was made for print. It’s Weekend Justice: the podcast that knows what fortune is in what cookie–and makes sure you get the crap one. This podcast was engineered–some might say over-engineered–by experts to escort you from the work week in the most chaotic manner possible. Please note: this podcast is profane, definitely oversexed and definitely overwrought. It is wrong and unsafe. You have been warned.


    Mummified Barbie


    • Everyone vs. scotch
    • Crap birthdays
    • The dying leather chair and Din’s dilemma
    • Trying to not-kill Leigh’s dog
    • Widgett Walls, non-diva
    • Revisiting Harvey
    • Zombies in Atlanta
    • Cat hair golem!
    • Packages!
    • Mummifying Barbie!
    • Foot binding (not on this podcast!)
    • Chromeo
    • Din vs. Rob!
    • Napcast!
    • (more…)

    By | 2017-09-24T22:46:16+00:00 November 12th, 2010|Podcasts, Weekend Justice|1 Comment

    Dessert Hack: White Chocolate Brownie vs. Imperial Stout

    Southern Tier Mokah vs. White Chocolate Brownie and Muss and Turners

    Muss and Turners is our favorite restaurant in the Atlanta area. We will “find” reasons to eat there. We will often drag out of town people to it–that’s a good reason. And just having a long day–another good reason. That’s why we found ourselves dining their last night.

    I often try to look for interesting draft beers. And I spotted this one on their list: “Southern Tier Mokah, CO” The description: “Sweet Imperial Stout with strong elements of coffee & chocolate; flavor notes of vanilla and cognac.” I dig stouts. I dig chocolate. Coffee and I, as you might imagine, go way back. So this seemed like a no-brainer.

    But Aaron, our server, who is wise, advised me to try a sample first before I just dove in. And as I said, he was wise. Because this is not a stout you have with a dinner. This is a stout you have for dessert. Seriously. As I told them “strong elements of coffee & chocolate” is understating it. It’s like the answer to the question of “Would you like some beer with your coffee and chocolate?” It was so sweet I don’t think I could manage a whole pint of it. He also snagged me a sample of bleu cheese and I tried it with the beer and that was amazing.


    By | 2017-09-24T22:51:03+00:00 June 15th, 2010|Headsup|0 Comments