Learning to Swim

See the USA with the NSA

The folks over at the new Fly on the Wall blog have some suggestions for rebranding the NSA.

The Crossroads of Memory

"The Crossroads of Memory: Carroll Cloar and the American South" celebrates the centennial of the seminal Memphis painter. At the Memphis Brooks Museum through September 15th.

Fullilove Claims Collusion

Councilwoman Janis Fullilove claims three fellow council members colluded to bring the state comptroller's attention to bear on the Memphis city budget.

Wilson Says He Can Set Memphis Budget

Jackson Baker interviews state comptroller Justin Wilson, who says, "I can raise Memphis' taxes," putting Mayor Wharton and the city council on notice.

Tim Tebow at FedExForum

Louis Goggans reports on Tim Tebow's appearance at FedExForum last weekend.

State Comptroller Wilson: Can Do City Budget Himself and Set Tax Rate, if Necessary

Regarding Tennessee law: “It’s pretty strong, and there’s absolutely no question that I’ve got to approve the budget. If the budget doesn’t balance, I can bring it into balance. There’s no question I can raise taxes."

Lipman, Mulroy, Stratton Considered for Federal Bench

One will be appointed by President Obama to succeed U.S. District Judge Jon McCalla, who is taking senior status.

Reader Comments

Council Members Clash over Fullilove's Claim of Norris Meeting

barf: Progress-
“Nothing would change the fact that it is one of the most sparsely populated cities in America”. Really? If »

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Deflections: Monta Ellis, A Coaching Theory, Finals Ratings

Ed Arnold: Monte Ellis have it all »

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Hannah's Pickled Egg

Bianca P.: Hannah is a wuss. »

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Tim Tebow Talks Christianity, Football and Philanthropy

Phlo: There is not a doubt in my mind that all of life's mysteries -- creationism or evolution, Karl or Joerger, »

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Dinner & Bubbles

A four-course dinner paired with sparkling wines and champagnes from North Berkeley Wine. The menu features braised veal cheeks with carrot cardamom risotto and crispy sea scallops with lump crab served on a pea purée and melon with a lemon-verbena sauce. For reservations, call 683-9305. 

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