Word: tufted
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...brilliantly white teeth and a lip—an extreme close-up of the corner of somebody’s mouth. The image is mildly grotesque, even shocking. But, turning the novel over, one finds an equally strange image: Boyle, the author, staring solemnly out from a photograph, a tuft of dyed hair falling across his forehead. Is this the 59-year-old author or a “Gossip Girl” character wannabe? We’ll hold off on that question. Instead, let’s pose this one: what do those three teeth symbolize? Given...
Just last November, the Boston University CRs endured a barrage of criticism for sponsoring a “Whites-only” scholarship, ostensibly to lament race-based academic preferences. A month later, Tuft University’s conservative journal, The Primary Source, generated a hullabaloo over an unfortunately irreverent mock-Christmas carol, “O Come All Ye Black Folk,” written in opposition to diversity-minded admissions decisions...
...sure I didn't wear a watch (lest she add a quarter of an inch to the cuff) and finally asked whether I felt uncomfortable about anything?you know, bodywise. Now, I'm not in the Burt Reynolds or Sean Connery league, but I did confess to a rogue tuft of chest hair in the spot between the top two buttons of a traditional dress shirt. If I wear a tie, no one knows. If I don't, I look like Teen Wolf. Agustina suggested this could be remedied with a shirt that sat slightly further back on my shoulders...
...Revolution. A few saps (like the undersigned) were briefly moved by a three-minute close-up of Pacino fiercely nursing his son (Sid Owen) through some primitive Indian foot surgery. But then Kinski would launch into a furniture-smashing mad scene, or Donald Sutherland would drop by, a tuft of hair sprouting from his right cheek, and the toga-party roistering would recommence. If this reception is duplicated elsewhere. Revolution could achieve a dubious immortality as the campfire classic of 1986. --By Richard Corliss
...next time your entree arrives with a tuft of tiny greens on top, don't push them aside. Those diminutive, seemingly unnecessary sprigs of baby basil, chervil or arugula are an integral ingredient, not a garnish. The teensy leaves are sprouting up in restaurants across the U.S. as chefs discover that big flavor is sometimes hidden in little bundles. Charlie Trotter pioneered the use of microgreens at his namesake Chicago restaurant, paving the way for the baby herbs to show up on the menus of such eateries as Alain Ducasse at the Essex House in New York City...