The fickle world of retail malls

When you live in a single area long enough, you notice changes in the environment and one significant one in my area is the shifting of retail centers. When we moved here in 1989, it was the era of the large indoor shopping mall. The Randall Park mall nearby was, when it opened in 1976, the largest in the country, and its opening was graced by the presence of many celebrities. We used to go there regularly and the holiday season would see it packed with attractions for children like little trains.
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How prisoners spend their time

Like most people who have never served any time in jail, I have no idea what prison life is like. What one sees in films is likely to be highly exaggerated and thus unreliable. Daniel Genis, who spent a little more than ten years in prison, says that what characterizes prison is the large amount of leisure time that one has and what one does to combat the sheer boredom.
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The corrosive power of big athletic sports programs

Now that the season for college football bowl games and championship tournaments is underway, raising interest in college foot ball to a high pitch, I want to revisit a college football scandal that has been bothering me. While the Penn State sexual abuse scandal was a high water mark of how big college sports programs corrupt almost everything it touches, there are other abuses that are less high profile. One that is endemic, especially at those colleges with big sports programs, is the pressure to let athletes slide by academically with lower expectations in order for them to retain their eligibility.
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How to finely chop an onion

I am not a foodie. I do not seek out gourmet eating experiences and am happy to eat pretty much a limited range of dishes cooked at home, do not watch any of the many cooking shows on TV, nor am I particularly interested in talking about food. But ever since I read the book Soul of a Chef by Michael Ruhlman that I wrote about here, I have been impressed with how rigorous the training is that chefs receive and the precision operation of restaurant kitchens.
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