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Confused commenters have no clue as to the opportunities that await Palin — because few understand the extraordinary, multi-billion-dollar marketplace that has developed for movement conservatives.
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Warm weather is supposed to be accessorized by lackaday, by a breezy sensibility best enjoyed with a frosty tall boy in one hand, the sloppy product of a back-yard barbecue in the other. Instead, I find myself struggling to balance my beer between my knees and my overstocked paper plate on my thigh as I furiously poke at my BlackBerry.
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There was some in-office debate about reviewing the Friendly Toast in our "On the Cheap" column. After all, its menu of diner favorites, retro-'50s filler-uppers, and contemporary vegetarian options are pretty inexpensive. And their motto is "Great Food. Cheap."
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If there was ever any doubt that race and perception are intimately linked, the bizarre arrest of Harvard superstar Henry Louis Gates Jr. — which hit the news this past Monday — should dispel it once and for all.
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They didn't teach genderfuck, iteration, or micropolitics when I was in college. But times have changed.
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Confused commenters have no clue as to the opportunities that await Palin — because few understand the extraordinary, multi-billion-dollar marketplace that has developed for movement conservatives.
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In just over a week, the Brown University senior will batten down the hatch and take the submersible on its first major voyage: dropping into the murky depths of Massachusetts' Long Pond.
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"I wanted longevity, even if it meant obscurity."
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Niagara Falls is a great, looming presence in David Lindsay-Abaire's Wonder of the World , and the Theater Project delivers it, in the powerful white-noise rush of its crash, in ethereal shifting mists and haunting glacial-blue light, and in a rise of four tiered platforms hung with translucent, back-lit fringe.
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In America, there's barbecue, and then there's barbecue. For most of us, barbecue means direct, high-heat grilling over a gas flame or charcoal, the method used in most back yards. To the growing cult of authentic-barbecue aficionados, only slow, indirect cooking of meats using hardwood smoke at low temperatures (200 to 220 degrees Fahrenheit) is the real deal.
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