Word: greates
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...whom Salinger had met the year before in Paris, telling him that he was being treated at a hospital in Nuremberg for a condition that might lead to a psychiatric discharge from the Army. If that's so, then surely it's Salinger himself at the heart of his great, complicated story "For Esme, with Love and Squalor," about an American soldier struggling after a hospitalization of some kind to "keep his f-a-c-u-l-t-i-e-s intact." In September of that year Salinger did something peculiar, perhaps the act of a man grasping...
...response to why journalists didn’t dig deeper to expose use of performance-enhancing drugs before it became a national scandal, Gammons responded, “I always suspected it, but I didn’t know. There’s a great deal of remorse for a lot of us for not pushing...
...their swift and passionate contributions to Haiti. Nearly half of all Americans have donated to the rescue mission—certainly a laudable achievement. Our government also deserves recognition for its coordination of multifaceted relief efforts. Without a doubt, the U.S. has rendered Haiti and the world, a great service with its outpouring...
...perfectly reasonable if they are of suitable quality, possessing both the tensile strength to accommodate a particularly involved cleaning and the softness necessary to accommodate the delicate extremities of a budding academic. But this ration is utter madness when the toilet paper in question is the quality of a Great Depression-era phone book page. What could have been accomplished in two swift wipes now requires twice the effort and demands thrice the material...
...told me. And it's not as if a subpar product was doing that much damage to its business; the chain is still firmly entrenched as the No. 2 pizza source in the world (behind Pizza Hut). The fact is that the Domino's reboot isn't that great. I just had one. It's slightly softer and greasier now, in an enjoyable way. Whatever. The point is not the taste itself but the fact that Domino's actually cares what its pizzas taste like. (See TIME's look at what the world eats, Part...