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   Dan Savage, the brilliant and foul-mouthed sex columnist, has become one of the most important ethicists in America. Are we screwed?
 The federal government is supposed to issue new rules about debt levels for students in for-profit colleges. In the meantime, the states are working on their own regulations.
 Washingtons budget hawks want to decimate the federal workforce to shrink the deficit. It will have the opposite effect.
 There arent nearly enough counterterrorism experts to instruct all of Americas police. So we got these guys instead.
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November 11, 2005
By: THREE STARS....In Slate today, Mike Steinberger says it's a scandal that the new Michelin guide for New York gave its highest rating of three stars to four different restaurants. The truth, he says, is that New York eateries just aren't that good:
First things first: I'm not disagreeing with Steinberger here. I'm the last person in the world to have an opinion about high-end restaurant quality. But his piece certainly arouses my curiosity. Why is Ducasse's New York branch a clear step down? Why can't the New York branch, run by the same guy and presumably making similar dishes, create food as tasty and satisfying to discriminating palates as the branches in Paris and Monte Carlo? Is it simply impossible to get ingredients as good? Is good kitchen staff impossible to find? Or what? I know that opening a branch of Ducasse isn't like opening a branch of Mickey D's, but Steinberger didn't just think the New York outlet was a little worse, he thought it was flatly, unarguably, worse. And it wasn't just something specific to Ducasse, either. He thought all the three-star New York restaurants were undeserving. What's the scoop here? Why is it that even with lots of money and chefs who clearly know how to produce three-star food, American restaurants still can't measure up to their French counterparts? —Kevin Drum 3:17 PM Permalink | Trackbacks
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