Exponent Boasts About Correct DeflateGate Conclusions In Bizarre New York Times Feature StoryDespite dozens of scientists around the country putting in extensive work to prove them wrong, the folks at Exponent are spiking the football.
Report: NFL, USA Football Trumpeted False Data About Protecting Kids From Concussions And InjuriesPerhaps the National Football League is coming to regret launching a public relations war against The New York Times.
New York Times Responds To NFL's Retraction Demand With Verbal HaymakerThe New York Times will not be issuing a retraction of its story about the NFL. It will be issuing a pretty strong letter.
NFL Demands New York Times Retract Concussion Story, Hints At Possible LawsuitThe NFL wants a full retraction from The New York Times.
New York Times Responds To NFL's Accusations Of 'Ignoring The Facts'It did not take long for the Times to respond to the NFL, and the answer was actually quite humorous.
NFL Accuses New York Times Of Sensationalistic Reporting In Latest Concussion StoryOn Thursday morning, The New York Times dropped a semi-bombshell on the NFL. The league's response was predictably strong.
Underneath The Polish: What's Going On Behind The Scenes At Nail SalonsAn investigation shows many nail salons are not operating to proper standards.
Keller @ Large: Marathon Day's Biggest WinnersTake a moment to reflect on why we value family time at an event like this so much.
Keller @ Large: Learn A Lot With A Little ReadingThat controversial letter may have been politically obnoxious, but what it said was true.
CBS Orders James Patterson's "Zoo" For Summer 2015The network has made a straight-to-series order for 13 episodes of the show to be broadcast in summer 2015.
Report: Russia Withheld Information On Tamerlan TsarnaevThe New York Times, citing an inspector general's report, reported the Russian government had information about Tamerlan Tsarnaev two years before the attacks, but did not share it with the FBI.
Roasted Lamb Recipe From "The Way We Ate"Learn to make Melissa Clark's roasted leg of lamb with mint salsa verde from the new cookbook "The Way We Ate" by Noah Fecks and Paul Wagtouicz.