Luke and TJ's Mom

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storyboard: The Morgue Lives! It is a cramped basement annex, stacked high with metal filing cabinets, full of three-fourths of a million pounds of old newspaper clippings and photos, going back 160 years. It’s simply called “the morgue.” To get here, a reporter must leave the shiny glass tower that is the 40th Street headquarters of the New York Times, walk a half-block down the street, and descend three levels below the sidewalk. There, in a nondescript tower, she will emerge from a dirty elevator, walk past a janitor’s closet, then past a giant, rusted pump contraption with running water, and finally reach a pair of metal doors. There are glue traps with belly-up cockroaches in the corner. Read More

storyboard:

The Morgue Lives!

It is a cramped basement annex, stacked high with metal filing cabinets, full of three-fourths of a million pounds of old newspaper clippings and photos, going back 160 years.

It’s simply called “the morgue.”

To get here, a reporter must leave the shiny glass tower that is the 40th Street headquarters of the New York Times, walk a half-block down the street, and descend three levels below the sidewalk. There, in a nondescript tower, she will emerge from a dirty elevator, walk past a janitor’s closet, then past a giant, rusted pump contraption with running water, and finally reach a pair of metal doors. There are glue traps with belly-up cockroaches in the corner.

Read More

70 notes

newsweek: ragbag: bogman’s last supper last fall, with the aid of an attractive botanist who has the hots for my older brother, i began perfecting a 2,400 year-old recipe for gruel. there are older food recipes* out there but this one is certainly the most precise. it contains over 25 ingredients (one of which is fine sand) and takes days to make (mostly because gathering seeds is highly time consuming).  you might be wondering how such an old recipe was recorded—and the answer is neither parchment nor clay. in fact this particular gruel recipe was reverse-engineered from the stomach contents of a murdered european man from the age of iron. because his body was preserved for posterity in bog water, modern scientists have been able to determine (down to the smallest kernel) the type of gruel that the bogman had for dinner—and the answer is danish weedseed gruel. i have written about the bogman and given my own recipe for his gruel over at the awl. if you’re so inclined, you can make your own tonight—you’ll just have to fly to denmark with your gleaning basket to do so*. __ *for instance, check out this 3900 year-old sumerian beer-making poem. *the fine print: some of the ingredients may cause photosensitivity and blistering of the skin. bogman’s last supper illustration by niels bach Honey! We’re cooking dinner tonight!

newsweek:

ragbag:

bogman’s last supper

last fall, with the aid of an attractive botanist who has the hots for my older brother, i began perfecting a 2,400 year-old recipe for gruel. there are older food recipes* out there but this one is certainly the most precise. it contains over 25 ingredients (one of which is fine sand) and takes days to make (mostly because gathering seeds is highly time consuming). 

you might be wondering how such an old recipe was recorded—and the answer is neither parchment nor clay. in fact this particular gruel recipe was reverse-engineered from the stomach contents of a murdered european man from the age of iron. because his body was preserved for posterity in bog water, modern scientists have been able to determine (down to the smallest kernel) the type of gruel that the bogman had for dinner—and the answer is danish weedseed gruel.

i have written about the bogman and given my own recipe for his gruel over at the awl. if you’re so inclined, you can make your own tonight—you’ll just have to fly to denmark with your gleaning basket to do so*.

__

*for instance, check out this 3900 year-old sumerian beer-making poem.

*the fine print: some of the ingredients may cause photosensitivity and blistering of the skin.

bogman’s last supper illustration by niels bach

Honey! We’re cooking dinner tonight!

185 notes

newsweek: nwkarchivist: YOUR FACSIMILE NEWSPAPER OF TOMORROW! Ready for you when you wake up, your newspaper of the future will be facsimile-printed through the night-in tabloid size, on a continuous roll.  You will bring yourself up-to-the-minute on the highlights of the news…by seeing what is happening on the television screen of the same machine.  Fantastic?  It’s already planned for post-war home use! Newsweek November 6, 1944 This is so intense. WHY HAVEN’T WE INVENTED THIS NEWS MACHINE YET, HUMANITY!?

newsweek:

nwkarchivist:

YOUR FACSIMILE NEWSPAPER OF TOMORROW!

Ready for you when you wake up, your newspaper of the future will be facsimile-printed through the night-in tabloid size, on a continuous roll.  You will bring yourself up-to-the-minute on the highlights of the news…by seeing what is happening on the television screen of the same machine.  Fantastic?  It’s already planned for post-war home use!

Newsweek November 6, 1944

This is so intense. WHY HAVEN’T WE INVENTED THIS NEWS MACHINE YET, HUMANITY!?

172 notes

What the President reads:
“I read all of the New York Times columnists. Krugman’s obviously one of the smartest economic reporters out there, but I also read some of the conservative columnists, just to get a sense of where those arguments are going. There are a handful of blogs, Andrew Sullivan’s on the Daily Beast being an example, that combine thoughtful analysis with a sampling of lots of essays that are out there. The New Yorker and The Atlantic still do terrific work. Every once in a while, I sneak in a novel or a nonfiction book.
(via newsweek)