Ross in his prime. You wouldn't think a guy with hair like that would be such a cultural icon. In the 1920s, only one American city was the center of art and commerce: New York. And in that city, only one magazine kept track of it all: "The New Yorker." And in that magazine, only one person mattered: founder and editor Harold Ross. Ross was born November 6, 1892, in Aspen, Colorado, and soon developed printer's ink in his blood. By 13, he had dropped out of school to work at the Denver Post, and by 25 he had worked for six other newspapers, from San Francisco to Atlanta. During World War I, Ross' talents got him a job in Paris, editing the Army newspaper, "Stars and Stripes." His fellow staff members included drama critic Alexander Woollcott and New York columnist Franklin P. Adams -- both of whom would go on to play roles in Ross' plans. After the war, he settled in Manhattan, where he worked on those plans -- to create a weekly magazine that would analyze, comment on, and play a role in the cultural life of the city. It would not, Ross insisted, be a magazine for "the old lady in Dubuque." It would be sophisticated and urbane -- but not snobby. It had standards, but if a reader was witty or informed enough, he or she would be a member of the club. In the depths of the winter of 1925, the first issue of "The New Yorker" rolled off the presses. Despite some glitches, such as a joke ("Pop: A man who thinks he can make it in par. Johnny: What's an optimist, Pop?") that ran with the set-up and punchline reversed -- a error reprinted in every anniversary issue for years -- the magazine was an instant hit. In the decades since, it has come to be considered the gold standard of American magazines. That respect is due almost entirely to Ross. He personally edited virtually every word that appeared in every issue until his death in 1951, and, despite his own poor spelling, his meticulousness for precise grammar, clarity, and good writing attracted such notables as Vladimir Nabokov, John Updike, Ernest Hemingway, John Hersey, Ann Beattie, John Cheever, Roald Dahl, Alice Munro, John O'Hara, Philip Roth, J.D. Salinger, Robert Benchley, Dorothy Parker, Irwin Shaw, Woody Allen, James Thurber, E.B. White (whose own prose style was crucial in setting the magazine’s voice and tone), and even Marlon Brando. But the literary aspect of "The New Yorker" was only part of the package. Each issue was filled with cartoons by artists like Charles Addams, Peter Arno, George Booth, Roz Chast, George Price, Saul Steinberg, William Steig, and Thurber again. So good were (and are) the cartoons, that many readers never get past them and are still satisfied they got their money’s worth. Despite Woollcott describing him as looking like "a dishonest Abe Lincoln," Ross' contributions to the culture of Manhattan and America are impossible to calculate. His sensibilities shaped the ways plays were written, movies received, and books were published, and it's almost impossible to imagine American -- and world -- culture without him. Suggested Sites... Wikipedia: Harold Ross - overview of Ross' life and career. The New Yorker - bringing the world to New York -- and vice versa -- since 1925. The New Yorker Cartoon Bank - pretty near every cartoon ever seen in the magazine, yours for the asking. Harold Wallace Ross - biography of The New Yorker's founder. Harold Ross: The History - the BBC takes a look at Ross and his magazine.

Directory categories: Harold Ross, The New Yorker, E.B. White, Magazines, Manhattan

Archived under: 1920s, Authors, Biographies, Birthdays, Cartoons, Journalism, Literature, Magazines, Media, New York, Society and Culture, The New Yorker

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"I don't believe what I just saw!" (Photo by tree & j hensdill) What is the rabid sports fan to do, once he or she leaves the home territories -- the "Friendly Confines," if you will -- of their favorite team? When you become attached to a team, you want to -- you need to -- follow its exploits and discuss its chances with like-minded fans who are eager to praise it or damn it -- as necessary. But what to do if you're a member of Steeler Nation who moves to Seattle, or if you're a Packer Backer in Pensacola? Fear not, for the sports bar has made it possible for you to gather with your fellow fanatics and root, root, root for the home team -- even if that ballclub is a continent away. The tavern dedicated to athletic endeavors is not a new phenomenon; saloons such as Toots Shor and Jack Dempsey's in Manhattan were all the rage in the 1920s. But satellite TV, the collaborative nature of the Internet, and the leagues themselves have made it possible to watch far-away games as they happen. So while you may not be able to find a place where "everybody knows your name," you can certainly find a watering hole where everybody knows that that idiot on the sidelines needs to be fired. Suggested Sites... SportsTavern.com - find a sports bar near you. SportsBars.com - broken down by state or zip code. Soccer Bars.com - for watching the other kind of football. ESPN: Baseball's Top 10 Bars and Grills - the best of the best for the horsehide crowd. Didital City: Best Sports Bars in America - the fans have spoken!

Directory categories: Bars, Pubs, and Clubs, Fantasy Sports, Sports TV Networks, Sports News and Media, Sports Chats and Forums

Archived under: 1920s, Athletes, Baseball, Basketball, College Basketball, College Football, College Sports, Communities, Entertainment, Fanatics, Fantasy Sports, Football, Hockey, MLB, NASCAR, NBA, NFL, NHL, New York, Restaurants, Soccer, Sports, Sports Bars, TV, United States

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The perfect meal (Photo by TheBusyBrain) Back in July, we dealt with the multiple claimants to the title "inventor of the hamburger." At the time, we asked you not to get us started on who invented the hot dog, but what with the passing of the summer grilling season and the rolling-around of Hot Dog Day; well, we’ve decided to take on the topic. The sausage itself goes back thousands of years. There are descriptions from China as far back as 589 BCE, and even a lost Greek comedy from around 500 BCE called "The Sausage." But the "hot dog" variation is of comparatively recent vintage. As with the hamburger, the food is of German or Austrian origin. The "frankfurter sandwich" clearly owes its name to Frankfurt, and the "wiener" to Vienna (or "Wien," as the locals know it). And while those creations date back to around 1500 AD, the hot dog we know and love today didn't emigrate to the United States until around 1867, when German immigrant Charles Feltman began selling sausages in rolls to hungry visitors at Coney Island. Feltman served 3,684 hot dogs during his first year in business, a mere fraction of the what is consumed today. Feltman would seem to hold the crown as inventor of the hot dog, but Antonoine Feuchtwanger of St. Louis also has his supporters. Feuchtwanger, in a tale that sounds apocryphal, sold sausages on the streets and gave his customers white gloves to protect their hands from the hot food. After too many customers walked off with the gloves, Feuchtwanger asked his baker brother-in-law to devise a bun to put the sausages in. What makes this story sound fishy to us is another story involving one Anton Ludwig Feuchtwanger, who served sausages in rolls at either the 1893 World's Columbian Exposition in Chicago or the 1904 World's Fair in St Louis, again substituting bread rolls for gloves. Even the story of how the name "hot dog" was coined is murky. Supposedly, around 1900, cartoonist Tad Dorgan heard a vendor at New York's Polo Grounds selling "red hot dachshund sandwiches," and, not knowing how to spell "dachshund," Dorgan drew a cartoon featuring a "hot dog" instead. (This story loses credibility when one realizes that Dorgan didn't move to New York until 1903, the cartoon in question has never turned up, and the term "hot dog" was already in use by 1893.) Regardless of where the hot dog came from or how it got its name, Americans love them, and eat some 20 billion every year (that's 70 per person), with 155 million of those consumed on the Fourth of July alone. While pretty much everyone seems to eat hot dogs, everyone also has their own particular way of enjoying them. My own favorite is a hot grilled Dodger Dog with ketchup, mustard, and relish. You can also get them deep-fried ("rippers"), with bacon and guacamole, with chili and slaw, on a stick, made from antelope, elk, buffalo, reindeer, or salmon, done up like a pizza, from the place where the pros go, or you can try the inexplicably popular Chicago style, which buries the poor dog under a mountain of mustard, pickle spears, tomatoes, peppers, celery salt, and neon-green relish. Now, if you'll excuse me, the "recession special" at Gray's Papaya (two dogs and a drink for less than five bucks) is sounding mighty good right about now. Suggested Sites... National Hot Dog & Sausage Council - the big dogs of hot dogs. A Hot Dog Program - Pittsburgh's Rick Sebak went in search of America's finest hot dog emporiums -- and found them. Travel Channel: Hot Dog Paradise - their guide to the best tubes of processed meat. Wikipedia: Hot Dogs - history, variations, and places to get them. USDA: Hot Dogs and Food Safety - the official federal standards (we'll bypass whether they're good for you ...)

Directory categories: Hot Dogs, Hot Dog Recipes, Sausage, Fast Food Restaurants

Archived under: Beef, Celebrations, Chicago, Cooking, Delicatessen, Eating, Events, Fast Food, Food and Drink, Germany, Hot Dogs, In Character, Junk Food, Meat, New York, Sandwiches, Snacks, Summer, United States

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The Automat in 1936 (Photo from Bob Bobster) Once upon a time, five cents went a long way. You could make a phone call, ride the subway, or buy a newspaper (though you couldn't get a "good cigar," apparently…) This was especially true in Manhattan, when New Yorkers with a fistful of nickels could eat, if not the best food in town, certainly the fastest, by going to the Automat. Automats in America were an invention of the Horn & Hardart Company. While there were never more than a handful in New York and Philadelphia, they made a quick and indelible mark on American society, beginning on July 7, 1912. The idea behind the restaurant was simple and democratic. Anyone with a nickel -- from socialite to panhandler -- could enter the restaurant, sit at one of the immaculate tables, and enjoy hot meals, sandwiches, macaroni and cheese, pies, and what was reputed to be the best coffee in town, served hot from a chrome dolphin’s head. Horn & Hardart pioneered drip-brewed coffee and the java served was never more than twenty minutes old. In the 1950s, they served more than 90 million cups annually. (By comparison, in 2006, Starbucks sold nearly 1.5 billion cups of joe -- but since they had more than 12,000 locations; that's only 125,000 per store.) While the bill of fare at the Automat was never more than what you’d find at a really good cafeteria, it was the uniqueness of the method of payment that brought folks back. Patrons could enter with bills or coins, go to the central change booths (staffed by "nickel throwers"), and get as many nickels as they needed. Once they had their change, diners would proceed to a wall of small glass doors (behind which waited cold and hot foods), and drop as many nickels into the slot as were needed to pay. They’d then slide the door open, remove the food (which was instantly replenished from the huge kitchens on the other side of the wall), and sit down (or stand at the post office-like counters for a "perpendicular meal"). Of course, for some, not even nickels were necessary; many Depression-era diners were able to enjoy hot meals by making "Automat Tomato Soup," which combined the restaurant’s free hot water and ketchup. As with most good things, the Automat couldn't last. The combination of rising prices and the proliferation of fast-food restaurants (not to mention real estate values) made the Automats museum pieces, fit only for nostalgists. The spaces were converted to Burger Kings, and in 1991, the last Automat closed. (And even that space has since been turned into a Gap.) In 2006, a trio of entrepreneurs opened an updated version of the concept in New York's Greenwich Village, but it, too, shuttered earlier this year, a victim of costs (and mediocre reviews). That may seem like the end of the road, but a 35-foot section of the Philadelphia automat lives on at (where else?) the Smithsonian Institution in Washington. Unfortunately, there's no pie behind those windows any more. Suggested Sites... The Automat - the history, recipes, and allure of Horn & Hardart's masterpiece. Meet Me at the Automat - history of the restaurants from Smithsonian Magazine. Bamn! - the recent attempt at recreating the Automat format. Automat Recipes - recreate the mac and cheese, baked beans, and creamed spinach. Last Day at the Automat - listen to an audio report on the closing of the last Automat.

Directory categories: Restaurants, Fast Food, New York Restaurants, Manhattan History, Food and Drink History

Archived under: 1910s, 1930s, American History, Anniversaries, Disappearances, Eating, Fast Food, Food and Drink, New York, Pennsylvania, Restaurants, Tourist Attractions, United States

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"I can see my house from here!" (Photo by Ludovic Bertron) On July 4th, just in time to celebrate the Independence Day weekend, the Statue of Liberty will be re-opening her arms to tourists seeking to ascend the 354 narrow steps (154 from pedestal to crown) to view the New York Harbor area from the top of her head. After nearly eight years of security-related closure (due to the events of September 11th, 2001), Lady Liberty will once again welcome visitors to the upper elevations of her copper-clad physique. Ever since her dedication in 1886, the monument standing guard over the New York City area has symbolized democracy and friendship, and she remains a quintessential American icon. As a gift from France to commemorate the centennial of the American Revolution in 1876, she arrived a fashionable decade late, but it's the thought that counts, right? Her creators, sculptor Frederic Auguste Bartholdi and structural engineer Alexandre Gustave Eiffel (yes, that Eiffel), wanted to ensure her artistic and ever-lasting perfection, befitting what was to become a National Monument and a United Nations World Heritage Site. To return the favor to the French, Americans living in France dedicated a smaller replica of the statue in 1889. It resides in Paris on Île des Cygnes. While this holiday weekend may be one of the more exciting times to (re)visit the Statue of Liberty, the crown tour plan appears to be permanent. The tours will be ranger-led and allow only 10 people every 20 minutes. It is highly recommended that you visit the National Park Service web site to make your reservations for Liberty Island and Crown tour tickets, as this new-again opportunity to experience a global icon of freedom is expected to be quite popular. After all, not many can pass up the patriotic photo op. Have a happy and safe Fourth of July weekend! Suggested Sites... YouTube: Exclusive Tour of Lady Liberty - join Rep. Anthony Weiner in a trip up the spiral steps to the crown observation deck. The Statue of Liberty-Ellis Island Foundation, Inc. - fun facts about the Statue of Liberty. Free Printable Coloring Pages - color in your very own Statue of Liberty. Wikipedia: Emma Lazarus - biography of the woman whose sonnet is engraved in the pedestal of the Statue of Liberty. "The New Colossus" - the poem itself.

Directory categories: Statue of Liberty, National Park Service, National Monuments, Fourth of July, U.S. Declaration of Independence

Archived under: 19th Century, 4th of July, 9/11, American History, Architecture, France, Holidays, Immigration, Museums, New York, Parks, Recreation and Travel, Tourist Attractions, Travel, United States

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