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Food Stuff 

Musky Monday — Starting this week, Slows Bar-B-Q has inaugurated a new weekly "wine happy hour" called Muscadet Mondays. Most drinks from the bar are $1 off, including cold glasses of Muscadet, the dry white wine from the land where the Loire River meets the Atlantic Ocean in Western France. The event should spill out onto Slows' patio, a relaxing outdoor setting, where guests can enjoy "healthy refreshments at affordable prices." From 4 to 7 p.m. Mondays, at Slows Bar-B-Q, 2138 Michigan Ave., Detroit; 313-962-9828.

Loire soiree — Speaking of the Loire, Rick Halberg and Eve Aronoff have put together a meal and culinary "tour" celebrating the cheese and wine of the Loire Valley. They will discuss the history, traditions and methods of vintners and cheese makers, and guests will not only learn about the Loire valley's three regions, but will be able to graze upon Loire-themed snacks cooked up just for the occasion. It happens June 10, at Eve: The Restaurant, 415 N. Fifth Ave., Ann Arbor; 734-222-0711; $40 per person.

FOOD/THOUGHT  The Outsider's Guide to Cooking on the Inside; Eating Outside the Box (Leadfoot Press, $15) compiled and edited by Gabriella Bass and Sari Adelson, is a cookbook written and illustrated by women and men incarcerated in Michigan prisons. And, considering that the contributors don't have access to state-of-the-art equipment, their "gourmet" recipes will redefine fine dining. Order a copy at: Prison Creative Arts Project, The University of Michigan, 3187 Angell Hall, Ann Arbor, MI 48109.

BOTTOMS UP  In the late 19th Century Hiram Walker's barrel-aged whiskey distilled in Canada was popular in gentlemen's clubs, hence the name Canadian Club. When the dark days of Prohibition hit America, Chicago gangster Al Capone made big bank by smuggling in thousands of cases of Canadian Club via a route from Windsor to Detroit. Today, you can taste history in 12-year-aged CC Classic. Served on the rocks, this mellow whiskey has flavors of honey and toffee yet finishes with a kick of spice. Good drinking for only $22.

THE WORKS  Do you really need a strawberry huller? What exactly is a strawberry hull, anyhow? The green-leafed stem or the white pulp beneath it? The Oxo Strawberry Huller will cleanly remove both. Simply plunge the toothy end into the top of the berry, twist and pull out the hull. The plunger on the other end removes it, leaving a perfectly shaped berry with a hole. The fruit is abundant now — making this a good time to experiment. Six bucks will score you one.

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