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The Municipal Art Society of New York and the Metropolitan Waterfront Alliance will present a series of free public screenings of their new documentary, City of Water, throughout the five boroughs between September 19, 2007 and November 16, 2007. The...
17 Bubble Kids, originally uploaded by Chinkerfly.via Jackie Tran
Leopard brings a lot of changes for Mac programmers. If you haven't been tuned in, here's a cheat sheet of some things you'll want to be aware of in the coming months and years...
The release of our iPhone plugin for Movable Type is a tough act to follow. It has been very well received and has been the tipping point for many to switch to Movable Type from other platforms.
But a lot has happened since we released iMT. For those of you not closely following our regular flow of betas, we released Movable Type 4.01 - a release we recommend all Movable Type users to upgrade to. It contains a number of key fixes, updates and a security enhancement. Most notably however is a fix that provides a remarkable boost to Movable Type's performance and responsiveness. Users have reported seeing a dramatic decrease in the time it takes to publish their web sites as well as an increase in the responsiveness of the application.
Of course Movable Type 4.01 also contained a number of key fixes to support the release of our first pack or "solution": the Movable Type Enterprise Solution. I will refer those interested in that specific product to our corporate Movable Type website. However I would like to highlight several key resources that we created for our customers that operate at an enterprise scale, but that we think have a general relevance to anyone aspiring to build a blog and web site as large as Boing Boing, Seed Magazine, Huffington Post, the Gothamist network of blogs and many others. Specifically:
- Scalable Publishing Models - a guide to asynchronous and background publishing in Movable Type 4.
- Movable Type System Architecture Guide - a document describing the various ways one could architect Movable Type in a multi-server environment.
Then in this week's Weekly Six Apart Hackathon engineers built several plugins that user have been asking for:
- Template Hammer - in response to many novice users' concerns about the complexity of Movable Type's default templates, Brad Choate created Template Hammer, a plugin that will flatten your templates eliminating all the various includes and creating a simple and consolidated set of templates that are larger in size, but for some much easier to understand.
- Ghostwriter - Beau Smith, the interface engineer behind MT4, and now a burgeoning plugin developer, created a plugin in direct response to what members of ProNet had been inquiring about: the ability to change the author of a page or entry from the compose screen.
With our first and last planned maintenance release behind us, almost all of Movable Type's most popular plugins updated to work with MT4 there has never been a better time to upgrade to Movable Type or try out Movable Type for the first time!
Raul Gutierrez tells a great NYC story about his late night adventure with a bunch of strangers.
(link)After a few minutes a very tall girl with long brown hair who I would later learn was a Parsons design student, broke social convention, turned to her fellow benchmates, and said, "My God, wasn't today beautiful." At first she just got a few quiet affirmations,"yeah, gorgeous", "best day yet" etc, but then a young woman in a business suit again broke social convention and revealed personal information: "It was so nice, when I woke up I decided I didn't want to feel miserable about anything, and broke up with my boyfriend. I ditched him at 7:30 in the morning. He didn't know what hit him."
Chuck Close in a New York Magazine interview: "I don't work with inspiration. Inspiration is for amateurs. I just get to work." (Via Mike.)
I've been wanting a portable magazine reader device for ages (everyone focuses on ebooks, but my attention span is too short) so I have to point out Texterity's magazines for the iPhone, especially because so many magazines that I like are already being published this way, including ReadyMade, Vibe, Make, Craft, Baseline, and others.
A couple of caveats worth noting: I have a pretty simple policy about blogging things that I originally receive as an email pitch from a PR company -- I don't do it. I'm making an exception here because this seems useful, and I'd have linked to it if I found it through any other means. Also, I'm a little troubled by the idea of building web experiences for a single user agent (Safari Mobile) on a single device, even though the geek in me loves such things, and even though I use these services myself. Isn't this what the mobile CSS profile was supposed to be for?
Via blogger Jason Kottke, a snip from the first restaurant review in the New York Times:
Very well," replied the editor-in-chief. "Dine somewhere else to-day and somewhere else to-morrow. I wish you to dine everywhere, -- from the Astor House Restaurant to the smallest description of dining saloon in the City, in order that you may furnish an account of all these places. The cashier will pay your expenses."
It dates to New Year's Day 1859, and was unearthed by the blogger shortly after the Times opened up access to the site for free. Here's the full PDF.
Eugene de Salignac was the official photographer for the NYC Department of Bridges from 1906 to 1934. His collection of photographs was recently uncovered and, as it turns out, de Salignac was a great photographer and his photographs charted the progress of New York growing into a big city. The New Yorker has a slideshow of some of his photos and there's an exhibit of his work at the Museum of the City of New York until Oct 28. (thx, stacy)
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While delivering his big speech today before the National Rifle Association, Rudy was interrupted by a cell phone call from his wife, Judith Nathan. An apparently surprised Rudy told the crowd, "it's my wife," spoke to her for a moment, and closed the call with a touching, I'm-happily-married moment, saying, "I love you" to her in front of a crowd of gun rights types.
Is it possible that the man forgot to turn off his cell -- or at least stick the thing on vibrate -- while giving a major speech that could be critical to the outcome of his candidacy? Or is it possible that Judi didn't know about the speech?
On the other hand, it turns out that this isn't the first time this has happened to Rudy, whose past failed marriages could turn out to be a liability among conservative voters. A rival campaign has sent us some video of Rudy receiving a very similar "surprise" call from Judy at the podium during an event last June. And he did the "I love you" thing then, too.
Take a look:
Hometracked uncovered some musical history tidbits from the archive of the NY Times, including first descriptions of Edison's phonograph and Marconi's radio.
(link)
My main problem with most wine critics like Robert Parker Jr., and magazines like Wine Spectator is that they have specific tastes that don’t always correspond to my own. Another problem I have, even as a wine professional, is remembering all the wines I’ve tasted, what they tasted like, and whether I liked them.
Two new relatively new websites, Snooth and Cork'd solve these problems and do a bit more. On these sites, you can create a profile, which allows you to record your tasting notes and review and rate wines, find wine ratings from other users, see what your drinking buddies think, and receive recommendations and buy wines from a retailer. They also both act as online communities that unite oenophiles across the world.
After tooling around on them for a morning I found them to be quite similar to one another, and your choice should be based on personal preference. However each does have strengths and weaknesses:
Snooth has a considerably larger database
- Search for Sangiovese, for instance, and you get thousands of results on Snooth and 364 on Cork'd
- Type in the producer Billecart-Salmon (one of my absolute favorites), you get 94 results on Snooth and two on Cork'd
- Enter "Bulgaria," and you get hundreds of results on Snooth but only four on Cork'd
For many, the ratings for Cork'd are easier to understand
Snooth’s recommendations are based on your own, and it rates wines on a 1- to 5-glass range. Recommendations from Cork'd are based on the much more commonly used 100-point system.Snooth generates recommendations automatically
On Snooth, recommendations are made based on how you’ve rated other wines and on Cork'd they come directly from other members.It's much easier to purchase wines on Cork'd
With Snooth, I found the Purchase These Wines option impossible to use. However, Cork'd had a venerable list of wine stores, with current pricing, and made purchasing intuitive.No matter what your choice, the most useful aspect of these sites is the ability to store your personal tasting notes because, after a few glasses, even the sharpest of us can get a little forgetful.
Here's another intriguing quote from Rudy's speech before the NRA today, this one addressing the MoveOn ad criticizing General Petraeus:
"Whether you agree with the war in Iraq or you don't; whether you agree with the surge or you don't; Democrats even came back from Iraq and said that he's having more success than anybody had thought."So to attack the man's integrity, and honesty, and decency, is in my view indecent. It passed a line that we should not allow American political organizations to pass."
"We should not allow" -- that's very suggestive. Does Rudy favor legal measures prohibiting criticism of military leaders? Does he favor legal curbs on ad hominem political speech in general? It's a question that one might put directly to the Giuliani campaign.
More soon.
When a single, intangible concept suspiciously manifests itself systematically in things living and inanimate, I take a mental this-must-mean-something note. Sometimes I get goosebumps. Ok, now I’ve said too much.
I’ve been obsessed with phi (aka The Golden Ratio) for a few years now. One garden-variety, rainy-day bookstore visit left me with this ink drop in my brain. Even after I’ve turned off my radar to the uber-referenced rose or nautilus shell, I still find myself cornered with those brief, unassuming moments when math seems to jump out of the woodwork and say “gotcha!”
Photos from Froots, leslie stroope, D.mental, brennheit bakst, and inkyfingerz.
Rudy has now responded to the ruckus over the claim yesterday by one of his advisers, GOP Rep. Pete King, that there are "too many mosques" in America.
King yesterday clarified by saying that he'd meant that there are "too many mosques" where radical Islam is practiced. Now Rudy has weighed in in his defense, arguing that King didn't say what he actually said, and anyone who says otherwise is "seeking to misinterpret" his remarks:
“Peter explained it quite adequately ,” Giuliani said at the news conference in Reston, Virginia after returning from London. “For me, he didn’t have to explain it. I understood exactly what he meant. I’m glad he explained it for everyone that might seek to misinterpret."Here's what King said:
“Unfortunately we have too many mosques in this country, there's too many people who are sympathetic to radical Islam."
As reported in May, a tragic fire burned down Washington's historic Eastern Market hall, leaving Mr. Bowers, the cheese man; Jose Canales, the butcher; and the entire vendor gang homeless by day. Alternatives were limited since meat-slicing and dairy-refrigerating didn't translate well on folding tables outside. Plus, the sadness of it all was too overwhelming for many to bounce back.
But it's been five months since that horrible 2:30 a.m. wake-up call, when neighbors watched their second home go down in flames. Since then, the community and entire city has fund-raised enough to open a temporary hall across the street, which opened a month ago and is starting to feel more and more Eastern Markety inside.
The fishy smell from Southern Maryland Seafood is permeating the hallway again. Union Meat is busy grilling half-smokes. Blue Iris Flowers has deep autumn reds and oranges in bouquets of mums and chrysanthemums. And, as of last Saturday, Tom Glasgow, the familiar face behind Market Lunch, the dineresque spot for grubby breakfast and lunch, finally reopened (the last vendor to move back). His brand-new chalkboard menus had all the old favorites: "blue-bucks" (blueberry and buckwheat pancakes) and the brick sandwich (egg, potato, meat, and cheese). Even Market Lunch's long communal table was back, which Glasgow himself salvaged from the aftermath.
Inside, facilities are generally cleaner and fresher, but with less aged brick and moldy charm. The mood feels chipper—especially with a recent delivery of pumpkin and cider. But memories of the fire haven't disappeared. Thank-you letters to supporters are posted on Union Meat's glass beef case, signed by owner Bill Glasgow. Market Poultry dons a framed photo of Mayor Adrian Fenty at the temporary hall's opening day last month. Across the street, construction is clearly underway at the historic hall, which might take a couple years.
Sure feels good to say welcome back, EM. We missed ya. Any Capitol Hill neighbors out there reading? Perhaps Shannon and Jason of our previous post?
About the author: Erin Zimmer, Serious Eats's Washington, D.C., correspondent, is a just-graduated Georgetown gal following her nose about town as Washingtonian magazine's Dining intern and Best Bites blogger. She got her start as the Hoya campus paper's food columnist, and since entering "real person-hood" has ached for her dining hall's omelet station.
Adobe's PDF is a well-established format for transferring pixel-perfect documents. It's not nearly as malleable as plain text, but several CPAN modules make creating, manipulating, and reusing PDFs much easier. Detlef Groth demonstrates how to use PDF::Reuse.
Dine somewhere else to-day and somewhere else to-morrow. I wish you to dine everywhere, said the editor to the writer at the New York Times in 1859. And thus began the tradition at that paper that continues with Frank Bruni today. A fascinating look not only at the way people used to dine, but also how they used to write. I'm glad the New York Times finally opened up their archives.
comments are open
We haven't heard much about the rumored ultrathin notebook from Apple lately, but the machine has resurfaced in the grapevine with a lot of new details. The new (possible) MacBooks are said to be black or silver aluminum, super thin, and aggressively priced.
Ed Levine: Are Healthy and Delicious Mutually Exclusive?. Bad french fries are wasted calories. Half an order of great french fries aren't.
According to an account from one iPhone owner, Apple is refusing to honor warranty claims for hacked iPhones. We don't know if this is widespread, but it's important to note.
Here's a great new blog, Food Karma Alert, by a food scientist/chemist who started out working at a major flavor and fragrance company, then left to focus on the policy governing food safety and quality. His formula is simple: identify food policy issues, explain why you should care, and then list a set of action steps you can take to affect that issue. Highly recommended. (via usfp)
Neurophilosophy discusses a recent study that suggests that the inclusion of large amounts of starchy foods into our diet helped fuel the evolution of the brain.
It's interesting because it's not the first study to suggest that specific changes in diet improved nutrition and brain development:
According to one theory, increased consumption of meat by our ancestors provided the additional energy needed for brain expansion. (Cooking would have further increased the amount of calories obtained from meat.) Another holds that a switch to a seafood-rich diet would have provided polyunsaturated fatty acids which, when incorporated into nerve cell membranes, would have made the brain function more efficiently.
And now, a study published in Nature Genetics adds starchy tubers to the smorgasbord of foodstuffs that may have contributed to the expansion of the human brain.
These theories tend to be quite controversial and tend to cause numerous back and forth arguments in the literature, partly because they're quite hard to test, largely owing to the fact that the brain has the consistency of toothpaste and so doesn't leave much of a fossil record.
The study picked up by Neurophilosophy is interesting because it tracks a gene that codes starch enzyme, needed to break down this sort of food into glucose.
It's a relatively new approach to an old problem, although as the article mentions, the link to brain evolution is still circumstantial.
However, it's an interesting areas and the Neurophilosophy article is a great brief guide to some of the thinking behind these theories.
Link to Neurophilosophy on 'Diet and brain evolution'.
From the fundamental element of images in motion to more complex figurative, durational, and narrative properties, the conventions of film have bled into many other media over the last century. For 12 days 'Almost Cinema 07' at the Vooruit Arts Centre, in Ghent, celebrates the variety of contemporary art that can rightfully be called cinema-esque--if not cinematic. The second annual festival runs from October 9 to 20 and features a lineup of installations, performances, concerts, readings, and of course, screenings, among other projects that owe a debt to film. The festival begins with a traditional screening of a literal film, 'Sand and Sorrow,' Paul Freedman's documentary on the crisis in Darfur. It is paired with a performance by Sudanese singer Rasha, but from there the program veers into more far-flung interpretations of the cinematic. In the focal point of the festival, a group of media artists has created a maze of interconnected installations throughout the exhibition spaces. Each borrows something form the languages of film to transform real-world experiences. Peter William Holden makes a literal reference to Hollywood in his digitally controlled array of spinning umbrellas, while Julia Willms and Els Van Riel both use the technology of the projector to intervene in physical space. Other artists, including the duo Semiconductor and Gebhard Sengmüller, stitch together unexpected narratives through radical and frequently elaborate editing processes perpetrated on found footage. This year's edition of the festival will also include two conferences, titled 'Immersion: The Art of True Illusion' and 'The Cinematic Experience,' that promise to sketch the historical and conceptual conditions under which all these cinema-style interventions take place. - William Hanley
Ranjit has made his robots play Gnarls Barkley's "Crazy", and in the comments reveals that apparently he can just throw any MIDI file at them and have it rendered in this unique theremin-and-clanking-noises arrangement. Delightful.
No, I won't be giving you a daily Sex and the City: The Movie update, but I had to share these photos of Kristin Davis and Chris Noth filming the flick today on the Upper East Side of Manhattan. As you can clearly see, Charlotte has a bun in the oven... or she's wearing the stunt belly Katie Holmes wore when she pretended to be pregnant with little Suri Cruise. Not sure why she's in a scene with Big, but I'm going to guess that he's no longer with Carrie and bumps into Charlotte on the street. Total guess.
Any storyline ideas?
Again, the movie will be in theaters on May 30.
I think it's time for Britney Spears to shave that head again! I told you I'm not big on fashion. Well, I'm not big on high-maintenance hair 'dos either. But for the love of Ken Paves, somebody needs to get their hands on that girl's head and do something with it!
I've seen homeless people with better hair. Bruce Willis has better hair. (Wink, wink.) Amy Winehouse's beehive looks like an A-plus next to that. Good lord!
More: For what to do, check out some Celebrity Fall Hair Tricks.
We’ve been scouring catalogs and online resources for wine packaging that matches our clean, modern aesthetic, and we haven’t found much except for a few items here and there that are mostly made of plain kraft paper. Any time wine is involved, designers seem to slap illustrations of grapevines or piles of corks onto the boxes, go crazy with crushed velvet, or embellish what might otherwise be a decent surface with gold embossed insignias. (more…)
Yes, you read correctly.
Nerve.com’s latest “Sex Advice From ___” column features yours truly among its questionably-qualified contributors.
If Robyn were writing this, I believe her first word would be, "CHOMP!" Graham Holliday aka Noodlepie has declared this banh mi thit nuong from a stall on Nguyen Trai street in Saigon the best sandwich in the world and by the looks of it, I am inclined to agree.
In my ongoing efforts to surround myself almost exclusively with brainy, good lookin’ game women, i have managed to convince Jane Pinckard to give us a hand with gamma256. Jane is gonna be helping us out with all the playin’ and curatin’ that is sure to be going on around November 1st. Her sharp journalistic skills will be a nice addition to THE CURATORS.
The Curators:
Heather Kelley, Design Enthusiast/Badass MC
Cindy Poremba, Academia Extraordinaire
Damien Di Fede, First Science Officer
Phil Fish, Ability to smell fear
Jane Pinckard, Doctor of Journalism
Curators, ASSEMBLE!!!
An interesting section from neuropsychiatrist Michael Kopelman's 2002 review article on the neuropsychology of memory disorders where he tackles transient global amnesia - a form of brief, severe, but mysterious amnesia that resolves in a few hours. No-one really knows what causes the majority of cases.
Transient global amnesia (TGA) most commonly occurs in the middle-aged or elderly, more frequently in men, and results in a period of amnesia lasting several hours. As is well known, it is characterized by repetitive questioning, and there may be some confusion, but patients do not report any loss of personal identity.
It is sometimes preceded by headache or nausea, a stressful life event, a medical procedure, intense emotion or vigorous exercise. Hodges and Ward (1989) found that the mean duration of amnesia was 4h and the maximum 12h. In 25% of their sample, there was a past history of migraine, which was considered to have a possible aetiological role.
In a further 7%, the patients subsequently developed unequivocal features of epilepsy in the absence of any previous history of seizures. There was no association with either a past history of or risk factors for vascular disease, nor with clinical signs indicating a vascular pathology. In particular, there was no association with transient ischaemic attacks.
In 60-70% of the sample, the underlying aetiology was unclear.
Link to full-text of paper 'Disorders of memory'.
David Recordon, who's back (in force) at Six Apart blogs about one of the things we're contributing to at Six Apart: opening the social graph. It's long but worth the read (and the time for the screencasts); David does a great job of putting all of the work that's happening around the web on OpenID, hCard, XFN and FOAF into a user-centered context. The goal is making it easy to discover and connect with people across networks. "An open social graph is just as important as an open identity."
My friend Ben Lerer and his buddies run a city-based email newsletter for guys. Kind of like an edgier, meaner version of Daily Candy. It’s daily and finds cool nuggets about your city.
Their San Francisco Edition just launched last week!
While poking around in the newly opened archives of the New York Times yesterday, I stumbled upon an article called How We Dine (full text in PDF) from January 1, 1859. I'm not well versed in the history of food criticism, but I believe this is perhaps the first restaurant review to appear in the Times and that the unnamed gentleman who wrote it (the byline is "by the Strong-Minded Reporter of the Times") is the progenitor of the paper's later reviewers like Ruth Reichl, Mimi Sheraton, and Frank Bruni.
The article starts off with a directive from the editor-in-chief to "go and dine":
"Very well," replied the editor-in-chief. "Dine somewhere else to-day and somewhere else to-morrow. I wish you to dine everywhere, -- from the Astor House Restaurant to the smallest description of dining saloon in the City, in order that you may furnish an account of all these places. The cashier will pay your expenses."
Before starting on his quest, the reporter differentiates eating from dining -- noting that many believe "whereas all people know how to eat, it is only the French who know how to dine" -- and defines what he means by an American dinner (as opposed to a French one). Here's his list of the types of American dinner to be found in New York, from most comfortable to least:
1. The Family dinner at home.
2. The Stetsonian dinner.
3. The Delmonican, or French dinner.
4. The Minor dinner of the Stetsonian principle.
5. The Eating-house dinner, so called.
6. The Second-class Eating-house dinner.
7. The Third-class Eating-house feed.The remainder of the article is devoted to descriptions of what a diner might find at each of these types of establishments. Among the places he dined was Delmonico's, where dining in America is said to have originated:
Once let Delmonico have your order, and you are safe. You may repose in peace up to the very moment when you sit down with your guests. No nobleman of England -- no Marquis of the ancienne nobless -- was ever better served or waited on in greater style that you will be in a private room at Delmonico's. The lights will be brilliant, the waiters will be curled and perfumed and gloved, the dishes will be strictly en règle and the wines will come with precision of clock-work that has been duly wound up. If you "pay your money like a gentleman," you will be fed like a gentleman, and no mistake... The cookery, however, will be superb, and the attendance will be good. If you make the ordinary mistakes of a untraveled man, and call for dishes in unusual progression, the waiter will perhaps sneet almost imperceptibly, but he will go no further, if you don't try his feelings too harshly, or put your knife into your mouth.
According to a series of articles by Joe O'Connell, Delmonico's was the first restaurant in the US when it opened in 1830 and invented Eggs Benedict, Oysters Rockefeller, Baked Alaska, Lobster Newberg, and the term "86'd", used when the popular Delmonico Steak (#86 on menu) was sold out, or so the story goes. O'Connell's history of Delmonico's provides us with some context for the How We Dine piece:
The restaurant was a novelty in New York. There were new foods, a courteous staff, and cooking that was unknown at the homes of even the wealthiest New Yorkers. The restaurant was open for lunch and dinner.
The restaurant featured a bill of fare, which was itself new. Those who dined at inns were fed on a set meal for a set price. As a result, everyone was fed the same meal and were charged the same price, whether they ate little or much. In Paris, however, restaurants offered their patrons a "bill of fare", a carte, which listed separate dishes with individual prices. Each patron could choose a combination of dishes which was different from the other patrons. Each dish was priced separately. Thus, the restaurant was able to accommodate the tastes and hunger of each individual. The various dishes and their prices were listed on a carte or (the English translation) "bill of fare". Today, we call it a menu.
And from Delmonico's developed many different types of dining establishments, which the Strong-Minded Reporter set out to document thirty years later. Contrast his visit to Delmonico's with the experience in the "sandwich-room" at Browne's Auction Hotel, an eating-house:
The habitués of the place are rarely questioned at all. The man who has eaten a sandwich every day for the past ten years at the Auction Hotel no sooner takes his seat than a sandwich is set before him. The man who has for the same period indulged daily in pie or hard boiled eggs (there are some men with amazing digestion) is similarly treated. The occassional visitor, however, is briefly questioned by the attendant before whom he takes his place. "Sandwich?" or "Pie?" If he say "Sandwich," in reply, the little man laconically inquires, "Mustard?" The customer nods, and is served. If his mission be pie, instead, a little square morsel of cheese is invariably presented to him. Why such a custom should prevail at these places, no amount of research has yet enabled me to ascertain.Nothing can be more inconguous to pie thant chesse, which, according to rule and common sense, is only admissible after pie, as a digester. But the guests at the Auction Hotel invariably take them together, a with a strict fairness -- a bite at the pie, and a bite at the chesse, again the pie, and again the cheese, and so on until both are finished.
The experience of being a regular has barely changed in 150 years. And finally, our intrepid reporter visits an unnamed third class eating-house:
The noise in the dining hall is terrific. A guest has no sooner seated himself than a plate is literally flung at him by an irritated and perspiring waiter, loosely habited in an unbuttoned shirt whereof the varying color is, I am given to understand, white on Sunday, and daily darkening until Saturday, when it is mixed white and black -- black predominating. The jerking of the plate is closely followed up by a similar performance with a knife and a steel fork, and immediately succeeding these harmless missles come a fearful shout from the waiter demanding in hasty ters, "What do you want now?" Having mildy stated what you desire to be served with, the wiater echoes your words in a voice of thunder, goes through the same ceremony with the next man and the next, through an infinite series, and rushes frantically from your presence. Presently returning, he appears with a column of dishes whereof the base is in one hand and the extreme edge of the capital is artfully secured under his chin. He passes down the aisle of guests, and, as he goes, deals out the dishes as he would cards, until the last is served, when he commences again Da Capo. The disgusting manner in which the individuals who dine at this place, thrust their food into their mouths with the blades of their knives, makes you tremble with apprehensions of suicide...
The entire article is well worth the read...one of the most interesting things I've found online in awhile.
NY Times columnist Paul Krugman writes, in the introduction to his new blog:
The story of modern America is, in large part, the story of the fall and rise of inequality.
Note that he says "fall" and then "rise", not the other way around. A graph in the post illustrates his point nicely.
(link)
for a brief moment, the Canadian dollar was worth more [via]
