There is a type of NEWSWEEK story that I used to love. In the 12 years that I have been an editor here, we have done hundreds of them. When the stock market plunged on a Friday (back when that was rare) or a gunman opened fire on Capitol Hill or a celebrity contracted a fatal disease, we "scrambled the jets," sending reporters out into the field with orders to file dispatches to writers waiting in New York or Washington.
When I was waiting to buy ice cream at a beach community near New York two months ago, I overheard something I haven't been able to forget. A 10- or 11-year-old boy standing in front of me made a smirky comment to his friends about how there were "too many Chinese people around." He was most likely referring to my 7-year-old daughter, who is adopted from China.
Ever wonder why the fries you get at a restaurant taste so much better than those soggy sticks you make at home? Chef Jonathan Waxman, proprietor of Manhattan's Washington Park restaurant, shared his trade secrets with Tip Sheet's Kathleen Deveny.Step one: Start with the perfect potato, preferably one from Klamath Falls, Ore. (Russets work, too.) If they're hard like apples, let them rest a week.