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...sidebar: Larry King shocks Lewinsky lawyer Ginsburg by telling him that the New York Times plans to print something about Monica's answering machine and what the President purportedly said on it. Then, 15 minutes later, he recants, saying he had no idea what the Times was going to print. This, as Greenfield later pointed out in the town hall, was not a bug, but a feature: Broadcasters can correct their mistakes in real time...
...average reader of a newspaper reads a fraction of all of the content contained in each edition. This translates to lots of wasted paper. Currently paper costs are low and personalization costs are high so this waste can exist. But as the technology develops, newspapers will be able to print different editions that cater to individual tastes. This trend has already begun as newspapers have developed regional editions with varying content. On a more personal scale, the Minnesota Star Tribune allows subscribers to have some choice as to what sections of their paper they receive. This type of personal choice...
Beginning tomorrow, the editorial page will expand to one-and-a-half pages daily. Our increased space will enable us to print letters every day, giving them a priority they have never before enjoyed in The Crimson. And for the first time ever, a number of our bi-weekly columnists will be students who are not on the staff of The Crimson...
...will future editions assess his eight years in office? He is already so sensitive to the question and what it implies, aides say, that the mere sight of the word legacy in print is enough to trigger an eruption of the famous Clinton temper. He knows well that, as historian Michael Beschloss notes, "most Presidents are really not in the heroic mode." To be one of the greats requires surmounting a crisis on the scale of the Civil War or the Great Depression, or having ideas strong enough to change the way an entire nation thinks...
...some of the nation's finest chefs, led by Nora Pouillon, owner of the Nora and Asia Nora restaurants in Washington. At least 25 chefs of top-rated eateries along the Atlantic Seaboard from Maine to Texas have pledged not to serve swordfish this year, and some will print information about the campaign on menus. That way diners will learn that swordfish populations are under pressure everywhere and severely depleted in the Atlantic. "As chefs, we are high-profile people," says Robert Taylor of Hamilton's at the Admiral Fell Inn in Baltimore, Md. "Consumers look at what we serve...