Displaying all articles tagged:

Slate

Most Recent Articles

Tomorrow's Journalism, Today!

Slate's literary editor Meghan O'Rourke is working on a story about Facebook status updates. Obviously, this information needs to be shared as a Facebook status update of her own!

READ MORE »

JPMorgan Gearing Up to Move Into Bear's Sweet HQ

FINANCE • JPMorgan Chase will probably move its investment-banking unit to Bear Stearns' smokin'-hot headquarters on Madison Avenue. The building is valued at $1.2 billion, which is just one-fourth of quadruple the price JPMorgan paid for the firm itself. [NYP] • JPMorgan Chase's valuation of Bear Stearns shows that financial institutions are significantly overvalued. Speaking of which, many employees had their life savings wiped out. [NYP, WSJ] • Meanwhile Goldman Sachs' earnings are down but beat analysts' expectations. [DealBook/NYT]

READ MORE »

A Strong Case Made for the ‘Greatest Wine on the Planet’

Articles about some well-heeled journalist's quest for eating/drinking/smoking/owning the “best ever” usually leave us pretty cold, but Mike Steinberger’s Slate essay about trying to drink the legendary 1947 Cheval Blanc might be one of the most enjoyable wine tales we’ve ever read. The best part of the piece isn’t about the wine itself, a freak Bordeaux that somehow has only gotten better over 61 years or even that [SPOILER WARNING!] Steinberger gets to drink it (“The '47 Cheval I drank that night now ranks as the greatest wine of my life, a title I doubt it will relinquish”). Reading the essay, you actually get some feeling for what the wine is like and how it’s possible for a vintage Bordeaux to be accurately likened to Forrest Gump. A great read. The Greatest Wine on the Planet [Slate]

READ MORE »

RIP Jean-Claude Vrinat

There’s a nice tribute to the late Jean-Claude Vrinat, the owner of Taillevent in Paris, over at Slate. Taillevent could loosely be called the Le Cirque of Paris, if Le Cirque had never moved and if the food had been utterly impeccable (if a little boring) for its entire existence. Though cited and even revered by the food world, restaurants like Taillevent seem to be fading into history — which is in itself a good reason to read the piece. Remembering Jean-Claude Vrinat [Slate]

READ MORE »