The Economist's globe-spanning scope, comprehensive analysis, and crushing, unflinching grasp on world economics keep subscribers up-to-date on world news, politics, and business. In addition to the weekly publications—including the magazine's more than 20 special reports and its technology quarterly—all subscribers also get unrestricted access to the online site, with a fully searchable archive dating back to the Neolithic Internet era (1997), as well as free access to The Economist in audio, which includes the option to listen to digital recordings of all print articles or to download them as a weekly podcast. Print subscribers to The Economist also receive "The World in 2012," a special annual volume that predicts trends for the coming year. Digital subscribers do not have access to "The World in 2012." For updates on the go or “on the sitting down on a park bench enjoying the scenery,” both digital and print subscribers can access The Economist on an iPhone, iPad, or Android; every photo, article, chart, and Big Mac index is delivered to subscribers' devices by Thursday at 4 p.m. eastern time.
Birmingham Bake and Cook Company's in-house knifesmiths hone cooking, pocket, and short-blade knives to a piercing precision. For $0.50 per blade inch, they sharpen Western knives to a 22-degree angle and Asian-style blades to a fine 16 degrees, thin enough to split hairs or slice chocolate curls long enough to weave into a wig. Staff gingerly hands back most blades within two business days. Customers can tote in an entire silverware drawer to prepare for a black-tie beef-jerky dinner, or carry a balance on their certificate to return for subsequent stroppings.