Originally published on Tue January 21, 2014 3:30 pm
As I type this, I'm also reading a blog post on Richard Sherman's Stanford days, emailing back-and-forth with a colleague about an upcoming interview and Google-chatting with my friend Reeve about Sunday's episode of HBO's True Detective. This is probably not unlike your regular media multitasking experience, which I assume is just shortening our attention spans and making us even more easily distracted.
Palestinians protest in the center of the West Bank city of Ramallah against the continuation of negotiations with Israel, and demand that Palestinian president Mahmud Abbas not meet with U.S. Secretary of State John Kerry on Jan. 15, 2014.
Originally published on Sun January 19, 2014 9:01 pm
A quarterly review over the past 11 years of NPR's coverage of Israel and the Palestinians—a self-assessment that may be unique in the annals of American journalism—comes to an end with the attached last report that finds lack of completeness but strong factual accuracy and no systematic bias.
Peter Wallison, a conservative voice in the world of fiscal policy, recently wrote a much-commented-upon opinion piece in the New York Times entitled "The Bubble is Back." But unlike his most of colleagues on the 2011 Fiscal Crisis Inquiry Commission, Wallison blames government housing policy for the last bubble. (Bernard Weil/Toronto Star via Getty Images)
Peter Wallison, a conservative voice in the world of fiscal policy, sees signs of another housing bubble. He points to the growing gap between owning versus renting, and to a return to no-money-down mortgages.
He recently wrote a much-commented-upon opinion piece in the New York Times entitled “The Bubble is Back.” But unlike his most of colleagues on the 2011 Fiscal Crisis Inquiry Commission, Wallison blames government housing policy for the last bubble.
Chef Furard Tate is the kind of man who never sits still. He flits from the order desk at Inspire BBQ back to the busy kitchen, where young men are seasoning sauce, cooking macaroni and cheese, and finishing off some dry-rubbed ribs smoked on a grill.
"We grill on a real grill," Tate says. "None of this electric stuff."
But as important as the food is, Tate says it's also important that it's made by young hands who must learn a slow, consistent process.