If you are going to shell out cash sending a kid to college, you might as well get in on their fun too. That's how my daughter's post-modern lit class slammed me into The Waste Land by T.S. Eliot.
It is, arguably, one of the most important poems of the 20th century. At least that is what they told her and that is what my dad told me when he first gave me a copy as a boy. But she had a class that helped her understand the poem. Alone in my study I didn't get it ... again (sorry Dad).
New York City has long been considered the nation's epicenter for all things culinary. The borough of Manhattan had more than 6,000 restaurants at last count. And the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.
But lately, some cooks have begun to go elsewhere to make names for themselves.
Among the reasons for the culinary exodus: Chefs' obsession with local ingredients is making smaller communities a lot more appealing.
Across the Midwestern corn belt, a familiar battle has resumed, hidden in the soil. On one side are tiny, white larvae of the corn rootworm. On the other side are farmers and the insect-killing arsenal of modern agriculture.
Police in a small town in Quebec, Canada, where a runaway freight train holding crude oil caused a massive explosion, say they have found the bodies of eight more victims, bringing the death toll in Saturday's incident to 13. The authorities say dozens of people are still unaccounted for.
Three seconds before it struck the ground Saturday, the speed of Asiana Airlines Flight 214, a Boeing 777, was 103 knots — the lowest measured by its data recorders, and far below the target speed of 137 knots, says National Transportation Board Chairman Deborah Hersman.
The crash-landing at San Francisco International Airport left two passengers dead and more than 180 people injured, as Mark reported for The Two-Way this morning.
By now, you've probably heard of cronuts, the half-doughnut, half-croissant pastry equivalent of a liger. They're so coveted, people line up for hours at the Dominique Ansel bakery in New York, where they're made, or they pay exorbitant sums on the cronut black market.