Worse

than I suspected: How the sausage is made at the WSJ is a little too transparent. 

Maybe I should save

my sympathy, given the Turd Blossom advising him, but the old guy is having a tough time. 

Picnic

season. 

Is it stock yet?

For all its carving of the carcass, one of the reasons the LATimes still kicks ass is that it still maintains a test kitchen and shoots the actual outcomes. You’d be surprised at what gets into print elsewhere on faith, hope and denial.