"People don't know what to call black singers with an independent streak. They know we're not Usher — all due respect, but we're clearly not him. I was never trying to fit a definition."

We kindasorta called our cover boy's musical ascension.

by Brian Howard

Or, has President Bush learned to be very careful what he asks for?

by David McKenna

We've learned to depend on those who exploit us.

by Bruce Schimmel

What You Say

My name is Matt Stroud. I'm smack dab in the middle of my twenties. Though I don't believe I'm a "child-man," I'm drawn — by very real, very important forces — toward stationary adulthood.

But I'm not quite prepared to grow up yet.

The long-shuttered Indre Studio on Darien Street just went up for sale and it's huger and more gorgeous that we all thought. It's got a velodrome. I did drugs in the bathroom. Turn it into a boxing arena. Live the dream.

I must insist that a healthy contingent of colonially dressed well-wishers attend in my stead. Please don't embarrass me.

A young, lean biking machine, Gress has a big tattoo on his left arm, and a bigger one on his back. He wears wraparound sunglasses, sometimes at night. His face is taut, handsome and can turn to stone in a heartbeat. He's easy to spot — but it was he who spotted this reporter first.

When news breaks in Philadelphia, we make jokes.

SEPTA spokesman Gary Fairfax says via e-mail that a man "made contact with live wires carrying 12,000 volts of electricity."

by Mary F. Patel

Art in City Hall | Vox Populi | Yo Darkroom | Always by Design | Print Center | Soma NewArt

by Justin Bauer

Wed., July 9, 6 p.m., $10-$15, Pennsylvania Academy of the Fine Arts, 128 N. Broad St., 215-972-0522, pafa.org.

by Rachel Dukeman

Mon., July 7, 8 p.m., $15-$20, Wilma Theater, 265 S. Broad St. 215-546-7824, pdc1.org.

by Julia Terruso

by Rebecca Grites

July 7-Aug. 1, Gross McCleaf Gallery, 127 S. 16th St., 215-665-8138, grossmccleaf.com.

by Deni Kasrel

Henry Horenstein: Animalia | Deck Heads 2 | Remembered Light: Glass Fragments from World War II

Rhythms of India: The Art of Nandalal Bose

by Shaun Brady

Out of the Shell of the Old

by Aaron Moselle

Galleries are usually open Tuesdays through Saturdays; please call the gallery for exact days and hours. Receptions are denoted.

Museums and exhibits have varying schedules;please call for exact days, hours and prices.

Please call the phone number listed with the venue for specific dates, times and ticket information.

Following the course of the river, Chang hops aboard a cruise ship hosting "farewell cruises" for foreign tourists, although he doesn't seem to be aware that he's one of them, as well.

Part of Gibney's project was to reclaim Thompson from his own self-created myth, and to distinguish him at his incendiary best from the flagging inspiration of his later days.

Send repertory film listings to tami.fertig@citypaper.net.

Taha is known for giving reporters a hard time. He was in the studio when we spoke, and I swear, though my French is admittedly weak, he promised me that the new CD would not only mix Arabic and French and English, but even introduce some country. Why not?

Festival Pier, June 28

by Jesse Delaney

Boris | Fleet Foxes | Seun Kuti | I Am Animatronic | DJ Cru Cut

Tue., July 8, 7 p.m., $7-$10, with Margillian, Pepi Ginsberg and Hacienda, Green Line Café, 4426 Locust Ave., myspace.com/greenlinecafeshows.

by Shaun Brady

Mon., July 7, 8 p.m., $10, with Chicha Libre, Johnny Brenda's, 1201 Frankford Ave., 866-468-7619, johnnybrendas.com.

by M.J. Fine

Mon., July 7, 9 p.m., $22.50, with Stone Mecca, Trocadero, 1003 Arch St., 215-922-5423, thetroc.com.

by Deesha Dyer

It is amazing how many dollars you can cut out of a quality meal when you lose the magic dust — which, in Nicholas' case, means such amenities as a hostess, busboy or more than one server on a Thursday night. When's the last time you had three perfectly seared day-boat scallops for $8?

The Woolly Mammoth | Home Slice | Cantina Dos Segundos | Tria

It's just a shame that the burger in question is, in actuality, just fair to middling.

Not many people in Philly practice centuries-old European meat-making techniques when shortcuts — outsourcing, automation, pre-fab ingredients — lurk around every pantry. But Freedman has an advantage: Meat's in his blood.

Tomato Bisque at Café Lutécia | Chase Utley Butterscotch Krimpets | Protein Roll at Vic Sushi | Gourmet Pretzels at A Taste of Philly

Get Out!

by Claire Bullen

Heroes in the Whole Shell

by Nick Bronson

Peek-A-Boo flashes some skin for their country.

by Annamarya Scaccia

Burger & Friends Cell Phone Clutch

by Rebecca Grites