Last month I reported my struggles with a certain bar and restaurant that republished my work to their website without citing credit. In the grand scheme of things, having a piece of un-cited work floating around the internet isn’t life or death, which is why I didn’t bother pursuing legal action, despite copyright infringement and the annoyance of it all. Instead, after several failed attempts to get the offenders to comply, I chose to take my fight to the internet for some good ‘ole fashioned heckling, in the hopes that embarrassing these donkeys would lead to some fucking recognition. Once the word got out, several outraged Says Granite readers @-replied the business on Twitter, and even wrote emails on my behalf to the owners. This continued throughout the month of March, until finally, my name appeared next to my work, as it should have been to begin with. Please accept my sincerest gratitude for your support!

As a semi-jaded, recovering journalism-junkie, I felt obligated to chronicle the experience of having my work ripped off via Twitter, Facebook, and right here on Says Granite. Our digital reality is such that content– and hoards of it– is largely available for free, and although I don’t ‘blog’ for a ‘living’, I work hard to provide my readers an alternative perspective to the food, beer and lifestyle stories reported everywhere else. Yes, my content is free, but that doesn’t mean it’s valueless, so if you like what you see, please take it. Just provide a name and link!
To end, I encourage content producers to install a copyright widget on their blogs or websites.  Oh, and thank you South Park Abbey, for taking 60 seconds to rectify the situation almost 6 weeks after my initial complaint. Now I can come back in and eat those delicious chicken wings again.

From San Diego CityBeat's Best-of 2011 issue

Best wings, hands down

Not to start an East Coast-West Coast war or anything, but hot wings as Buffalonians invented them are a bore. Their signature, one-dimensional blast of vinegary hot sauce and drab cooking technique do little to sex up the chicken’s flesh and skin to the effect of “Dirty” wings from South Park Abbey (1946 fern St.)—a more radical and flavorful interpretation of America’s favorite bar food, with some original influences that I can get behind.

Chef Justin North is an admitted wing fanatic offering the only hickory-smoked variety in town; already plump and flavorful wings then take a brief dip in the fryer, crisping skin before it meets one of 10 original sauces. The most enticing wings—dirty style—are coated in a threeway of Buffalo, sweet-and-spicy Asian and ranch sauces for a fierce flavor-texture combo. Charred, smoky skin crunches over meat that mingles with a taste of hot wing here, unmistakable ranch over there and the sweet tang of chili throughout. Happy-hour prices run all day Monday and Tuesday through Friday from 3 to 7 p.m. when guests plow through orders of the most arousing San Diego-born wings ($7), washed down with a $1.50 local beer. - by Amy T. Granite