The promised end of President Trump’s “anti-weaponization” fund won’t necessarily stop the Justice Department from making payouts to those who argue they’ve been wronged by the government and who are instead eyeing new pathways to access federal money. After acting Attorney General Todd Blanche said the controversial fund would “not be moving forward,” Sen. Lindsey Graham (R-S.C.)...
In an very unusual move the National Cartoonists Society (NCS) has awarded its Hall of Fame Gold Key (scroll down) to a group rather than an individual. From the National Cartoonists Society announcement: The National Cartoonists Society is honored to announce that The Berndt Toast Gang (aka the NCS Long Island Chapter) will be awarded the […]
Thousands of fans packed downtown Montreal on Saturday as the Montreal Victoire celebrated their first PWHL championship, capping off a historic season with a victory parade.
The other day I was thinking about Edward Sorel‘s famous New Yorker cover featuring a punker riding in a hansom cab — you know, the one that received a huge amount of attention because it marked the beginning of Tina Brown’s short reign as New Yorker editor.
Sorel’s cover got me to wonder about other New Yorker covers featuring a hansom cab. I would’ve guessed there’ve been at least a half dozen over the years, but I found — having just revisited The Complete Book of Covers From The New Yorker: 1925-1989 (Knopf, 1989) — the number is two. Now if we started counting covers featuring horses, well…that would be a much much bigger number.
It’s possible there was a stray hansom cab cover, post 1989, but I doubt it (please advise if you know of one).
Below are the two known (to me) New Yorker hansom cab covers. The first one was also used as the cover of The New Yorker’s Fifth Album of Drawings (Harper & Brothers, 1932).
In one of those interesting interesections, my copy, sans dust jacket, of the Fifth Album was given to me by Edward Sorel. The Album’s dust jacket was later given to me by Chris Wheeler, thus completing the set of dust-jacketed New Yorker Albums in the Spill library.
Julian De Miskey’s April 2, 1932 cover:
And this one from Robert Kraus, December 2, 1961:
Hansom cabs, cartoons-wise: it would take a lot (a whole lot) of searching to discover how many there’ve been. The magazine’s database turned up just one, and the hit was incorrect (the lone result was for a Ralph Barton drawing in the July 10, 1925 issue. The Barton drawing is there, but there’s not a hansom cab in sight). However(!), looking through that July 10, 1925 issue, I did find this:
After a night of Bacchanalian revelry day three of The Reuben Weekend gets off to a slow start with nothing scheduled until afternoon giving cartoonists time to recover from the late Reuben Awards presentations. But it is a great afternoon for kids of all ages! Meet Cartoonists! Public Event | Saturday, August 8, 2026 Billy […]
Turkey and bean chili is easy to make, especially if a slow cooker is involved. This easy recipe for chili features lean ground turkey slowly simmered with tangy tomatoes and fiber-filled beans.
Slow Cooker Turkey & Bean Chili
Ingredients
1 tbsp olive oil
1 lb lean ground turkey
1 medium onion, diced
3 cloves garlic, minced
2 tbsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1 (15-oz.) can no-sugar added tomato sauce
1 (14.5-oz.) can low sodium diced tomatoes
2 (15-oz.) cans low sodium kidney beans, drained and rinsed
1/2 cup nonfat plain Greek yogurt
6 oz. baked tortilla chips
Directions
Heat the olive oil in a large nonstick skillet over medium heat. Add the ground turkey and onion and cook, breaking up the meat with a wooden spoon, for about 10 minutes or until the turkey is cooked through to an internal temperature of 165°F. Stir in the garlic, chili powder, oregano, cumin, salt, and pepper and cook for 1 minute more, until fragrant.
Transfer the mixture to a 4-quart slow cooker. Add the tomato sauce, diced tomatoes, kidney beans, chili powder, oregano, and cumin and stir to combine. Cover and cook on low for 4–6 hours or on high for 4 hours, until the flavors have melded and the chili is heated through.
Taste and season with additional salt as needed. Ladle into bowls and serve topped with a dollop of Greek yogurt and baked tortilla chips on the side.
Serves: 6 | Serving Size: 1 1/2 cups chili + 1 oz. baked tortilla chips
The world was introduced to Cleveland Browns photographer Matt Starkey in 2021 when Denver Broncos defensive player Justin Simmons plowed into Starkey on the sidelines on national television.
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