By Pat Jordan Life April 1994 It’s eight a.m. The lobby to the Riverfront Hilton in Little Rock, Ark., is crowded with pretty young girls. Their faces are elaborately made up—lipstick, mascara, false lashes; their hair is in curlers. The girls are not playing or...
By Jared Haynes Writing on the Edge Fall 1992 Roger Angell has been a fiction editor for The New Yorker since 1956 and has contributed to the magazine for close to fifty years. He is best known for his pieces on baseball, written for the magazine’s “The Sporting...
By Peter Richmond The National Sports Daily August 30, 1990 The first time I called Bill Murray to see if he wanted to watch some Cubs games he insisted on reading me the Recipe of the Month from the Cubs newsletter, which was Ryne and Cindy Sandberg’s recipe...
By Elizabeth Kaye Movieline 1990 Jeremy Irons recently observed that people are more interested in actors than they should, perhaps, be. Nonetheless, we are compelled to learn about the gifted people who move us to tears, who make us laugh, who take up residency in...
By Mark Jacobson Esquire December 1991 The last time I saw Harold Conrad, he was lying in a hospital bed wearing dark sunglasses. Leave it to Harold to stake out a small territory of cool amid the fluorescent lighting, salt-free food, and stolid nurses bearing...
By Peter Richmond GQ It’s not that a ’70 BMW 2800 CS Coupe isn’t the most magnificent machine ever designed by man. It is. Or that I wouldn’t orchestrate a major drug deal to own one—or even drive one, just once, along an autumnal Vermont mountain road, en route...
By Mark Jacobson Esquire September 1991 As the stretch limo barrels through the bleak winter light up Route 17, Jackie Mason knifes his stubby fingers through the climate-modulated air. “You must be some kind of putz! That is the most idiotic thing I’ve heard in...
By Tom Junod GQ April 1996 So there’s this tree outside Spago, the restaurant in Los Angeles where Tony Curtis eats almost every night of the week. It’s a lemon tree, or a lime tree, something like that, with dark, shiny leaves and a peppery smell that softens...