The rapper who never grew up.
Arts & Culture
Monday, November 24
On the then-new phenomenon of dead downtowns.
It is not only for amenity but for economics that choice is so vital. Without a mixture on the streets, our downtowns would be superficially standardized, and functionally standardized as well. New construction is necessary, but it is not an unmixed blessing: its inexorable economy is fatal to hundreds of enterprises able to make out successfully in old buildings. Notice that when a new building goes up, the kind of ground-floor tenants it gets are usually the chain store and the chain restaurant. Lack of variety in age and overhead is an unavoidable defect in large new shopping centers and is one reason why even the most successful cannot incubate the unusual--a point overlooked by planners of downtown shopping-center projects.
Sunday, November 23
Friday, November 21
The story of 11-year-old Sally Horner’s abduction changed the course of 20th-century literature. She just never got to tell it herself.
Previously: Vladimir Nabokov's 1964 Playboy interview.
Thursday, November 20
How the new store is—and isn’t—changing Detroit.
Tuesday, November 18
The comedian on his show business bucket list, Donald Sterling, and whether he ever feels guilty for being funny.
"I just know that sometimes the things that scare you the most or make you want to cry the most or are the most tragic are the things you just gravitate to or address in a comedic context, partially because you shouldn't."
Previously: Rachel Kaadzi Ghansah's "If He Hollers Let Him Go," a Best of 2013 pick.
Friday, November 14
Wednesday, November 12
Monday, November 10
L’Wren Scott went from bullied Mormon teen to international model to Hollywood stylist to fashion designer, becoming Mick Jagger’s girlfriend in the process. In March, she took her own life.
Sunday, November 9
He was America’s first celebrity chef, setting the hedonistic tone of California cuisine in the ’70s and ’80s. Then Jeremiah Tower lost his restaurant and ended up in Mexico, exiled from the booming culinary culture he helped create. Now, at 71, he’s coming home to take over the kitchen at Tavern on the Green.