Monday, June 6, 2011

A New Tablet From Acer Challenges iPad on Price - WSJ.com

The tablet-computer race is heating up. The latest entrant, Acer Inc.'s Iconia Tab A500, is the first to offer compelling competition to Apple's dominant iPad in one crucial area: price.

F. Martin Ramin for The Wall Street Journal

Acer's Iconia Tab A500, left, is the Taiwanese PC giant's first tablet based on Google's Android operating system. At $449.99 for a Wi-Fi-only version, it offers a decent alternative to Apple's iPad 2, shown right.

PTECH-JUMP
PTECH-JUMP

The Iconia Tab has been keenly anticipated, if only because Acer, a Taiwanese company that made its mark by offering sharp but inexpensive laptops and netbooks, is the world's second-largest PC maker after Hewlett-Packard Co. The Iconia Tab is Acer's first to run Google's Android operating system, and joins an increasingly crowded tablet field that features the PlayBook by Research in Motion Ltd., Motorola Inc.'s Xoom, LG Electronics Inc.'s G-Slate and Apple's own iPad2, which went on sale in March.

A WiFi-only version of the Iconia Tab went on sale on April 24 for $449.99. A new model that works on AT&T Inc.'s 4G wireless network is slated for release this summer for an as-yet-undisclosed price.

I have been putting the Iconia Tab through its paces, and, in my view, it offers the best value of any Android tablet on the market. While it doesn't beat either iPad overall, the Iconia Tab offers a decent alternative to Apple, especially for multimedia enthusiasts who want to display their content on a TV, PC or smartphone without additional gear.

Trying to best Apple hasn't been just a matter of hardware and software design— it has also been a pricing challenge. The first-generation iPad launched at $499, and Apple has knocked it down to $399 for any still available in stores. So far, the new Android-based tablets have induced sticker shock.

The base price of a Wi-Fi-only Xoom is $599 and the G-Slate will run you $750 without a phone contract. The PlayBook retails for $499, but requires a user to link up a BlackBerry phone to run basic apps such as email.

The Iconia Tab is a relatively light, metallic device with a 1 gigahertz, Nvidia dual-core processor, 16 gigabytes of storage, front- and rear-facing cameras, superb sound from Dolby and a high-resolution, 10.1-inch, multitouch screen. It runs the new version of Android, Honeycomb 3.0, a more reliable and elegant operating system than the Android system used on last year's tablets.

The 1.33-pound iPad 2 is lighter than the Iconia Tab, which tips the scales at 1.69 pounds, but the Acer's promised battery life of eight hours of gaming and video use and 10 hours of Web browsing matches Apple's claimed 10 hours.

The Acer tablet also offers a few key features not available on the iPad.

Chief among them is the ability to transfer home movies, family vacation pictures or other content off of the tablet to your TV or PC through an HDMI port, microSD card, or USB port. Apple sells a digital audio/visual adapter that does the same thing for HDMI compatible displays, but it costs $39.

Another nice feature allows a user to create up to five different home screens with an assortment of icons and apps that you choose. Finally, the Iconia supports the Adobe Flash technology, the computer code that supports videos on many websites. It's a capability notably excluded by Apple.

But the Iconia and its Android brethren prove again that when it comes to a tablet's software—long an Achilles' heel of the tablet market that kept it from fulfilling its promise—they are still playing catch-up to the Apple whizzes.

Honeycomb is a far more stable operating system than its previous version, Android 2.2—dubbed Froyo—which frequently crashed and was far from intuitive to use. Still, apps on the new, Honeycomb version crashed infrequently when used over a few days. And it still pales in comparison to Apple's operating system, which is much easier to learn and use.

For example, while the iPad offers access on its home screen to basic apps such as a Web browser, still and video cameras, and email, the Iconia forces users to click on an "Apps" icon in the top, right-hand corner of the screen to find those apps.

Even at this point, you can't just move the apps to your home screen. To do so requires a user to click on an even less obvious plus sign in the same top right corner, which then offers access to an "App shortcuts" screen. This allows a user to drag and drop icons to the home screen.

Another major downside of the Iconia and other Android tablets is that the operating system isn't currently supported by several top Web video providers such as Netflix or Hulu.com. That underscores the No. 1 drawback of the Android tablets—a lack of third-party applications optimized for the tablet's screen. While iPads can run just over 95,000 apps designed for a tablet, Android claims fewer than 100.

Google says many existing Android apps, though built for phones, will work nicely on tablets. That was true for Angry Birds, which worked great.

That monumental app gap will shrink, as it did on the smartphone, but until it does, the Iconia and other Android tablets will be challenged to compete with the iPad.

For now, the Iconia is the best choice for consumers looking for an alternative to the iPad, and for those willing to be patient as software designers get to work and roll out more goodies for Android tablets throughout the year

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Sunday, June 5, 2011

Jerry Weissman: Practice Makes for a Perfect Presentation | Word Craft - WSJ.com

I'm often invited to conferences to give a presentation on "how to give a presentation." I usually deliver the same basic subject matter, but I adapt it to the interests of each audience. I've done this for more than two decades now, so I'm very familiar with my content.

But I still practice for each presentation, using a technique that I recommend to every client I've ever coached: verbalization. This means that you should speak your presentation aloud in advance just as you plan to do it with your actual audience, and you should do it several times. This method has analogues in sports, music and theater, and of course even has its own classic adage: Practice makes perfect.

If you verbalize your presentation just as you will be delivering it on stage, you will reinforce the correct words.

WORDCRAFT
WORDCRAFT

Unfortunately, the way that most business people rehearse their presentations is by clicking through their PowerPoint slides and saying something like, "OK, with this slide I'm going to say a bit about our sales revenues…and with this one, I'll talk about our path to profitability...and then I'll show a picture of our lab and talk a little about R&D."

Sound familiar? As a form of rehearsal, it's completely unproductive. Talking about your presentation is no more effective a way to practice it than talking about tennis would be a good way to improve your backhand.

An even more common form of practice is mumbling. The presenter clicks through the slides on the computer or flips through a hard copy of them while muttering unintelligible words, "Blah, blah, blah...."

But this method just reinforces negative behavior. If you mumble your way through your practice presentation, you're likely to do the same in front of your actual audience. If instead you verbalize your presentation just as you will be delivering it on stage, you will reinforce the correct words.

There have been instances when I've failed to follow my own rules, and I've paid for the transgression.

One of the major investment banks has invited me to speak at its annual conference at the Inn at Spanish Bay in Pebble Beach, Calif., on four separate occasions. The agenda was the same for all four conferences, so all four of my presentations covered similar content.

For the first three conferences, I practiced my presentation aloud several times in the car during the nearly two-hour drive from my office in Silicon Valley to the resort. (Thankfully, the advent of Bluetooth has made speaking out loud to myself in the car appear less strange to other drivers on the road.)

Just as I was about to leave for the fourth conference, however, an important business issue arose, and I had to spend most of my time in the car on my mobile phone, dealing with the matter—with no time to rehearse my presentation.

When I got to the hotel and stepped up to the dais to speak, my familiarity with the content didn't help. One of the key techniques that I recommend to my clients is to use verbal linkages to create a smooth flow. But I stumbled on my usual linkages, and my delivery was choppy. I'm a professional presentations coach and I was covering familiar content, but I stumbled because I hadn't followed my own advice.

So do as I say, not as I did on the way to Spanish Bay: Rehearse the right way by verbalizing every presentation.

—Mr. Weissman is the founder of Power Presentations Ltd. His new book is "Presentations in Action," from which this is adapted

Good advice.

Summer Grill Recipes: Flavor-Bomb Burgers - WSJ.com

[BURGER] Boyle + Gardner for The Wall Street Journal, Food Styling by Jamie Kimm

From left to right: The Hatch Chile Burger, The 10 p.m. Burger, Lamb Burger With Feta & Cumin Mayo, House-Ground Steak Burger

No one can say for certain when or where the first hamburger was served. Denizens of New Haven, Conn., Seymour, Wis., Hamburg, N.Y., and Athens, Texas, have all made claims of ownership dating back as early as the 1880s; other burger historians say that a Wichita, Kan., cook was the first to put a flat, griddle-cooked ground-beef patty inside a custom-purpose white-bread bun sometime around 1915. What cannot be disputed, however, is the hamburger's place in the nation's culture.

Through hard times and high times—and even health-conscious times—they're distinctly, unmistakably American, the country's best-loved food.

We canvassed chefs across the nation and collected recipes for five of the juiciest, sloppiest and tastiest burgers out there, from a beautifully trashy central Texan contender to a cheesy, double-stacked classic, to a red wine- and butter-basted Vegas beauty that's all but guaranteed to get beefy goodness all over your lap.

—Chris Nuttall-Smith
The Schlow Burger
Boyle + Gardner for The Wall Street Journal, Food Styling by Jamie Kimm

BIG DRIPPER: The Schlow Burger from Radius in Boston features caramelized onions and lemon-horseradish mayo.

burger
burger

Radius chef Michael Schlow's bar burger, slathered with lemon-horseradish mayo and stacked high with crispy caramelized onions, has become a Boston icon, and for good reason. Serves 4.

1 pound beef chuck
10 ounces brisket
10 ounces hanger steak
4 tablespoons extra virgin olive oil
4 teaspoons Diamond Crystal kosher salt
4 thick slices of good-quality cheddar cheese
4 hamburger buns
Lemon and horseradish mayo:

½ cup mayonnaise
4 teaspoons prepared white horseradish
Juice of 1 lemon
Crispy onions:

2 large white onions, sliced thinly
2½ cups canola oil (or enough to cover onions)

WHAT TO DO:

1. Trim gristle from all the meat, cut into 1-inch cubes and chill well. Process through the fine (1/8-inch) plate of a well-chilled grinder.

2. In a large bowl, gently mix ground meat with olive oil, salt and plenty of black pepper, and form into four 9-ounce patties just slightly wider in diameter than buns. Refrigerate until ready to use, no more than 1 hour.

3.Meanwhile, combine onions and oil in a medium, heavy-bottomed saucepan, bring to a boil, reduce heat to medium-low and simmer for 12 to 15 minutes, until the onions are deep golden brown. Remove onions and let drain and cool in a single layer on paper towels.

4. For the mayonnaise: Combine mayo, horseradish and lemon juice in a bowl and season with black pepper.

Famed chef Rick Bayless offers a tour of the outdoor kitchen in the back yard of his Chicago home. Plus, Bayless, the man behind Chicago's Frontera Grill restaurant, offers his top grilling tips. MarketWatch's Amy Hoak reports.

5. If using charcoal, prepare a fire on one side of the grill. If using gas, turn burners to high. Cook burgers on heated grill for 3 minutes per side, then move them away from the coals or to the top rack of your barbecue. If using gas, turn off and then cover each patty with a slice of cheese, close lid and cook for an additional 4 minutes, or until medium rare.

6. To assemble: Toast buns on grill if desired, and put a burger on each. Spread plenty of horseradish mayo on each patty; it should drip down the sides. Slather it on the top bun, too. Carefully mound one quarter of crispy onions on each patty, cover and serve.

The Hatch Chile Burger

The green chiles from Hatch, N.M., are famed for their depth of flavor and slow-building heat. At Bam's Roadhouse Grill, in Lago Vista, Texas, they're stuffed alongside crumbled bacon and cheddar cheese into half-pound, hickory grilled burgers for a gloopy, slow-burning and undeniably delicious central Texan treat. Serves 4.

2 pounds ground beef
¼ cup roasted, peeled and chopped Hatch green chiles (fresh or frozen)
4 strips bacon, cooked crisp, cooled and crumbled
4 slices processed cheddar cheese
4 honey wheat buns

WHAT TO DO:

1.Wrap 1 cup of hickory chips in two layers of foil and poke holes in foil so smoke can escape. Reserve. Heat gas or charcoal grill to medium high.

2. Meanwhile, season meat with salt, mix gently and form into eight 4-ounce patties, about 5 inches in diameter.

3. Place 4 patties on a work surface and spread one quarter of chiles and one quarter of bacon on each one, pressing them into the meat as you go. Be sure to leave a ¼-inch border free from fillings around the edge of each patty.

4. Cover chiles and bacon with cheese, cutting as necessary to fit, then place remaining patties on top of the dressed ones, pinching edges to seal in fillings. Once sealed, press each patty to even out thickness, then roll each patty like a wheel on work surface, to thicken the edges. Pinch together any holes.

5. When grill is hot, place hickory packet directly on coals, or under the grate on gas burner.

6. Make sure barbecue grate is clean, and brush with vegetable oil. Grill patties 3 minutes per side, or until they've reached desired doneness.

7. Serve on honey wheat buns with ketchup, mustard, lettuce, tomatoes and pickles, if desired.

The 10 p.m. Burger

From Holeman & Finch Public House in Atlanta, chef Linton Hopkins's take on the American favorite is as classic as burgers get, only better: double-stacked, griddle-seared beef patties gushing with cheese and a slap of onion. Serves 4.

1 pound grass-fed, grain-finished beef chuck
1 pound grass-fed, grain-finished brisket
Diamond Crystal kosher salt
4 processed American cheese slices
½ small red onion, thinly sliced
4 potato rolls

WHAT TO DO:

1.Trim any gristle from the beef, cut into 1-inch cubes and chill well. Grind through a well-chilled fine (1/8-inch) plate into a large bowl.

2. Gently form eight 4-ounce patties just slightly wider than the buns, and sprinkle the top side of each with a pinch of kosher salt, raining it from high above to coat each patty evenly.

3.Heat a large cast-iron pan over medium-high heat and sear patties in batches, in multiples of two (a large pan should fit four). After about 10 seconds, quickly flatten each patty with the back of a spatula. Flip after 2 minutes, season the opposite side with a pinch of kosher salt, and flatten with the spatula after about 10 seconds. Put a slice of cheese on half the patties, sliced onions and a cheese slice on the other half. Two minutes after flipping, remove from heat. (Each burger should get a total of 2 minutes per side.)

4. To assemble, place a patty with onion and cheese on a bun, then stack a patty with cheese over it. Cover and serve with bread-and-butter pickles, ketchup and mustard, if desired.

Char-Grilled Lamb Burger with Feta and Cumin Mayo

Chef April Bloomfield's lamb burger has developed a fanatical following since The Breslin Bar & Dining Room opened in New York in 2009. The Breslin uses a custom blend done medium-rare, with the tang of feta and red onion, plus smoky, irresistible cumin-spiked mayo. Serves 4.

2 pounds ground lamb shoulder and leg, with about 20% fat (any good butcher can do this for you)
Diamond Crystal kosher salt
4 thin slices semifirm feta cheese (cut to cover patties)
4 thin slices red onion
Fresh ground pepper
Olive oil for drizzling
4 ciabatta buns (round ones are best, though square will also do)
Cumin mayo:

5 egg yolks
1 tablespoon Dijon mustard
1 tablespoon toasted and ground cumin
1 teaspoon salt
Squeeze of lemon juice
¾ cup olive oil
¾ cup grapeseed oil (or any neutral vegetable oil)
1 small garlic clove

WHAT TO DO:

1.For the cumin mayo: Combine egg yolks, mustard, cumin, salt and lemon juice in a food processor. Blend until mixed well and slowly stream in oil to create an emulsion. Once all the oil is added, finely grate the garlic and pulse a couple of times to incorporate. Set aside.

2. Gently form meat into four 8-ounce patties of even thickness. They should be slightly wider in diameter than the buns, ideally about 4½ inches.

3.Sprinkle both sides of each patty with a pinch of salt and grill over medium-hot coals for 3 minutes per side. Place patties on a cooler part of grill for an additional 3 to 4 minutes, or until medium-rare. Remove from heat to a warm place.

4. As burgers are resting, top each with a slice of feta and slice of onion and finish with ground pepper and a drizzle of olive oil.

5. Meanwhile, toast buns on their outsides over the grill so you get a nice crunchy exterior and a soft, warm center.

6. Assemble burgers and serve with a side of cumin mayo.

House-Ground Steak Burger

Chef Bradley Ogden of the namesake restaurant in Las Vegas layers softened butter over his handmade steak-and-Wagyu patties. Then he grills them over hardwood, basting them with red-wine butter as they cook. This might be the moistest, gushiest piece of beef you'll ever eat. Serves 4.

1¼ pound organic beef chuck
¾ pound Wagyu beef brisket
2 tablespoons butter, softened
4 potato rolls
Wine and butter baste:

½ cup diced red onions
½ cup plus 2 tablespoons red wine
½ cup balsamic vinegar
½ teaspoon Dijon mustard
1/8 teaspoon salt
¼ teaspoon fresh ground black pepper
6 tablespoons unsalted butter
WHAT TO DO:

1. Trim beef of any gristle, cut into 1-inch cubes and chill well.

2. For the wine and butter baste, combine onions, wine and vinegar in a small, heavy-bottomed saucepan, bring to a boil, lower heat to medium-low and reduce by three-quarters. Remove from heat and cool slightly. Add mustard, salt and pepper. Combine with the butter in a food processor and blitz for 10 seconds, or until smooth. Transfer to a work bowl, cover and refrigerate.

3. Grind well-chilled meat through a fine (1/8-inch) plate into a large bowl. (You can also have your butcher grind it the same day.) Season with salt and pepper to taste and mix, being careful not to compress the beef.

4. Gently form into four 8-ounce balls, flatten them to the width of the buns and spread half a tablespoon of softened butter onto the top of each patty.

5. Grill directly over hot coals, brushing occasionally with the red wine butter, for 3 minutes per side, then move burgers away from coals, close lid and cook for another 4 minutes, or until medium-rare.

6. Serve on a soft potato roll with romaine lettuce that's been tossed with olive oil and balsamic vinegar, a couple of tomato slices and pickles.

Griller's Guide

Six Tricks to Building a Better Burger

  • 1. Get a Grinder | The single greatest thing you can do for your burgers is to grind the meat yourself. Having a grinder (the good ones start at about $40) means you can use real cuts of meat, like blade, brisket, short rib or even bacon, instead of the usual scraps that often make up supermarket ground.
  • 2. Loosen Up | Don't over-compress your beef. Loose, gently-formed, fat-flecked patties are tender and riddled with little pockets that trap tasty juices that wind up in your mouth, instead of aflame on your coals.
  • 3. Shake on the Salt | You're not using enough salt. For thin patties you want to rain salt over each side of the burger so you can see it on the meat. If you're incorporating the seasoning into the meat, you need a salt-to-meat ratio of up to 1.5% by weight, which is somewhere north of double what you're using now. And ditch the iodized stuff. Kosher salt is just better.
  • 4. Track the Temperature | You need a hot pan or grill to get the dark, intense, ultra-meaty crust that makes a great burger, but if you like your patties thick, too much heat will char the outside before the middle's done. So for thick patties, start them hot, with a couple minutes on either side, then finish by sliding the burgers onto a cooler part of the grill for a few minutes, or transferring to a wire rack in a 375-degree oven.
  • 5. Learn the Lip Trick | To test burgers for doneness, jab a thin metal skewer into the thickest part of the meat for the count of five Mississippis, then pull it out and touch to the skin below your bottom lip. If it's cold, your burger's raw in the middle; warm means it's medium, and hot means well done.
  • 6. Don't Be a Bread Bore | A great burger is about the meat, not the bun. Soft, squishy buns, from potato rolls to basic Wonder Bread, hold everything together and trap dripping beef juices, all without getting in the way.

Yum.

Friday, June 3, 2011

French Open: Men's Tennis Accelerates at an Absurd Pace - WSJ.com

Paris

[MAIN2] ZUMAPress

Novak Djokovic

Imagine the perfect tennis player, a graceful, effortless athlete who wins almost every match he plays on every surface, and most every Grand Slam singles title. Then along comes another player, as rugged and violent as the perfect player is sublime, and he pummels the perfect player in Grand Slam finals on all three surfaces. And then a third player emerges, a man so fast, flexible and efficient that he clobbers them both—and everybody else.

Welcome to the unlikely, borderline absurd world of men's tennis, where the quality of play keeps accelerating at a seemingly impossible pace.

First there was Roger Federer (16 major titles and at least one at each major), then Rafael Nadal (nine majors and at least one of each) and now Novak Djokovic (41-0 in 2011 and 7-0 versus Federer and Nadal).

"They are geniuses," said Gustavo Kuerten, who won his third and final French Open 10 years ago. "They are doing stuff, breaking records that nobody else can compete with."

On Friday, all three of these men—plus Andy Murray, the not-too-shabby No. 4 player in the world—will kick off what promises to be a blockbuster weekend at the French Open. Nadal and Murray will play in the day's first semifinal, followed by Federer and Djokovic.

But the question on everyone's mind is, how did we get to this heavenly place?

Answers are tough to come by and involve much head scratching. But the evolution, most agree, has been greatly accelerated because of Federer.

The former No. 1 came of age in a lull in the sport's history, when Lleyton Hewitt was the best player, Pete Sampras was no longer dominant and the French Open was almost wide open. Once Federer began to win, there was no stopping him—and with every passing year, he set the bar higher for all those who would challenge him. The expectations for a No. 1 are now so immense that it's seen as a burden to be called the next big thing in tennis.

"I don't want people to say this, it's too much pressure," said Patrick Mouratoglou, who runs an academy in France where Grigor Dimitrov, the 20-year-old seen as one of the game's brightest prospects, trains. "The reality is so far away from that."

Gilles Simon, the wiry Frenchman who lost to Federer in five sets at this year's Australian Open, sees it as luck—an unknowable act of nature—that two other men have come along and challenged Federer so quickly. "It's just that these guys are amazing, they are just great champions," he said.

[MAIN1] ZUMAPRESS.com

Roger Federer

Kuerten offered a more concrete theory. In recent years, the three main surfaces in tennis—hard, clay and grass courts—have become more similar, with hard courts slowing down and grass courts becoming firmer and more predictable.

At the same time, players have become quicker and improved their footwork; Kuerten said this is the biggest difference he sees among players since he was at the top of his game.

The result, he said, is that surface specialists have less of a chance against the top players, and the top players have an easier time building momentum and confidence, which leads to dominance.

"Once you open up a gap, it's difficult for the other guys," he said. "The other guys don't even compete anymore. For me, it's the only explanation because if you look around, all the players, number 10, 20, 30 in the world, they have the capacity to challenge these guys at least once every 10 matches."

This year, Djokovic has opened a gap wider than tennis fans ever thought they would see with Nadal still in his prime and Federer not too far from it. The 24-year-old has won the Australian Open title, two other top-flight hard court titles and most impressive, two clay court titles that required victories over Nadal in the finals.

"His game is unbelievable," said Toni Nadal, Rafael Nadal's uncle and coach. "All of what he's doing is perfect."

ZUMAPress

Rafael Nadal

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Richard Gasquet, who lost to Djokovic in the fourth round, said Djokovic's speed and impeccable footwork—he always takes the shortest distance to the ball and never seems to waste a step—were suffocating. "There's no time when you can breathe," he said. "His balls are so well hit. They're always flat and deep, and he grabs you at the throat."

Djokovic has never played Federer at the French Open, and he'll have an unforeseen obstacle Friday: Too much rest.

His quarterfinal opponent withdrew with an injury, so Djokovic hasn't played a match since Sunday.

When asked about the extended layoff, Djokovic's coach, Marian Vajda, said, "No problem," since Djokovic had played so much, and so well, this season.

Djokovic practiced with John McEnroe Wednesday and a French junior Thursday. Murray, who is a friend of Djokovic's, still wondered if it might have an effect.

"He's got to be switched on from the start against Roger, because he's playing Roger," Murray said. Federer, who hasn't garnered as much attention as usual this tournament, hasn't lost a set so far.

Then there's Nadal. If Djokovic beats Federer, he'll take the No. 1 ranking from Nadal when this tournament ends. But it would be more traumatic for Nadal to lose his reign at the French Open, where he has won five times and lost just one match in his career.

Nadal started this tournament poorly and spent a few days bemoaning his lack of confidence. Then, suddenly, he found his legs, and his forehand, in the quarterfinals.

Kuerten knows the feeling well: During his last title run, in 2001, he was one point from a straight-sets defeat against Michael Russell, an American qualifier, in the fourth round. A 26-shot rally ensued, a Kuerten shot clipped the line and then—Kuerten snapped his fingers as he retold the story—everything changed.

"I was thinking already about my flight, what time I would be leaving," he said. "Once I finished the match and I was stepping off the court, I knew I would win the tournament."

Fantastic.

Go Sockless for Summer - WSJ.com

[NOSOCKS] F. Martin Ramin for The Wall Street Journal, Styling by Anne Cardenas

CHILLED-OUT WEEKEND | Match I-couldn't-care-less shorts and skater sneaks with socks? Lame. Without socks? Studly. (Burkman Bros Drawcord Short, $179, odinnewyork.com; Vans Authentic, $50, vans.com)

What man, as the weather warms, does not dream of jettisoning his tie and jacket? Even for many devotees of the power suit, the switch-over to short sleeves and lighter fabrics can't come soon enough.

Unfortunately, this sort of seasonal informality doesn't work for everyone. It's forbidden in a lot of offices. Worse yet, it's unoriginal. These days, men who want to shed clothing and make a statement are looking downward. They're losing their socks.

They are not the first. Throughout history, plenty of their stylish predecessors have cut a fine figure without the benefit of socks—Ernest Hemingway and Sir Roger Moore are but two high-profile examples. Beyond a disregard for blisters, this purposeful act of neglect conveys a certain comfort—bordering, perhaps, on satisfaction—with oneself, whether it's being adopted by a continental swell
or a no-frills man of action.

Traditionally, this much was true of the leisurely sockless look: It was something you did on your own time. Several years ago, though, it took its first strides into the workplace. Thanks in large part to the designer Thom Browne, more than a few stylish professionals now take client meetings in cropped suits, expensive brogues and unabashedly naked ankles.

[NOSOCKS] F. Martin Ramin for The Wall Street Journal, Styling by Anne Cardenas

SUMMER PARTY | Traditional seersucker, a little ankle and white bucks is a dashing dressed-up look. (Thom Browne New York Cotton Seersucker Suit, $2,220, barneys.com; Neil M Cambridge Oxford, $170, endless.com)

But even as those same trendsetters now rediscover hosiery, the sockless game they launched is well afoot. As the style settles in, the old jokes ("Hey, laundry day?" "Ford a river on the way over?") start to sound passé. And this time of year, they can come across as downright clueless.

This May, when the actor Josh Hartnett strode into a New York museum benefit in a trim suit and a narrow pair of Prada cap-toe oxfords, sans socks, he seemed a bit surprised to be asked to explain his reasoning. "Why do I do it? Because it's summer and we're allowed to, and it's a little bit more casual," he told a reporter.

After all, certain in-crowds have been foregoing socks for decades. "The exposed ankle has to be the ultimate visual metaphor for those Ivy League notions of moneyed leisure and relaxed elegance," Graham Marsh and J.P. Gaul wrote in "The Ivy Look." For a northeasterner who knows his way around a boat, slipping sun-tanned feet straight into Sperry Top-Siders, canvas sneakers or even penny loafers comes as naturally as hoisting a jib.

Nearer to the equator, the style is even more ingrained. Growing up in Havana and Palm Beach, "I don't remember anybody ever wearing socks," said Percy Steinhart, founder and designer of the upscale resort footwear company Stubbs & Wootton. "It's sort of tacky to wear them in the tropics, I guess," he added. And in parts of Italy, men's shoes and bare ankles go together like Campari and soda.

[NOSOCKS] F. Martin Ramin for The Wall Street Journal, Styling by Anne Cardenas

OUT ON THE TOWN | Traditional slippers, a bare foot and trim Nantucket reds: pure Spanish fly. (SF Tapered, $98, dockers.com; W Black Linen, $425, stubbsandwootton.com)

But away from the pool, marina or Amalfi Coast, the sockless look conveys a hint of non-conformity. "It's a little act of rebellion," said stylist, consultant and former Saks Fifth Avenue menswear director Michael Macko. Certainly that's what Andy Warhol, no great fan of socks, had in mind. And while the bare-ankled account manager turns more heads than his colleague in the open collar, he is also less likely to be in violation of corporate dress code.

"It transmits and advertises a little bit of accessibility," suggested Sid Mashburn, who goes sockless every day in his eponymous Atlanta menswear shop. Mr. Mashburn explained that he and his multigenerational staff (all of whom regularly go bare-ankled at work) don't recommend the look for everyone. "Some guys are not ready to go sockless," he said. "And if you came in and said you were going to a job interview, I would strongly advise you to wear socks."

The odor issue is not one to be sniffed at either, although advocates of the sockless look insist that foot powder and a sensible shoe rotation (not to mention vinegar, deep-freezing and other preventive measures) keep bacteria at bay. And even if one is dutiful about using wooden shoe trees, Mr. Macko said, "you have to be prepared to ruin your shoes."

[NOSOCKS] F. Martin Ramin for The Wall Street Journal, Styling by Anne Cardenas

BUSINESS CASUAL | Let all the guys at the office know you're cool on the weekends with a dress-sockless oxford. (Black Fleece by Brooks Brothers Grey Trousers, $450, blackfleece.com; Darby II, $1,265, johnlobb.com)

Admittedly, the disincentives can be daunting. Lately, however, sock makers have stepped forward with a solution of sorts. Long popular in Italy, where they are known as fantasmini, low-cut "invisible socks" are now being offered by the likes of Nike and Banana Republic. About a year ago, Goldtoe introduced a sock that ends well below the ankle and clings to the heel by means of an adhesive heat gel. "Instead of fighting the trend, we decided to go with it," explained Matthew Mull, the company's director of design.

Mr. Mashburn, the Atlanta store owner, said he sells only wool socks, citing their superior breathability over cotton, and has no intention of carrying invisible socks anytime soon. "It's not about the affectation of the look, it's about being sockless," he explained. "If that's a real stretch for a guy, he probably shouldn't do it."

Yes.

Why We Must Learn to Love Weeds - WSJ.com

[Weeds]

Coco Grass: Known to attack golf courses, it's been called "the world's worst weed." It mostly spreads by a network of underground tubers.

June is the thick of the weeding season. Maybe also the time that we feel a sneaking admiration for, say, the bindweed, an exquisite white-flowered morning glory, and its tenacious powers of survival. It is a good time, then, to ask why we demonize weeds—and why they are there in the first place.

The best-known and simplest definition of a weed is "a plant in the wrong place," that is, a plant growing where you would prefer other plants to grow, or sometimes no plants at all.

[Weeds] Minden Pictures

Cogon Grass: The hardy native Asian species was first brought to the U.S. as packing material in shipping crates. It has spread throughout the Southeast.

But it's a coarse definition and raises the question of what is the "right place" for a plant. It would be hard to imagine a more proper location for ash trees than natural, temperate woodland, but foresters call them "weed trees" when they grow among more commercially desirable timber—and, perhaps, because the ash's effortless regenerative power puts in the shade the forester's harder-won achievements.

And the criteria for weediness can change dramatically with time. An early settler in Victoria, Australia, remembered how a fellow Scottish immigrant changed from being a nostalgic botanical reminder of the old country to an outlawed invader: "One day we came upon a Scottish thistle, growing beside a log, not far from the stable sheds—a chance seed from the horse fodder, of course…. This was carefully rolled in a piece of newspaper and put under a stone. In a few days it was in a beautifully pressed condition and was shown round with great pride. No one thought that, some 20 years later, the thistle from Scotland would have spread in the new land, and become a nuisance, requiring a special act in some shires and districts to enforce eradication from private properties."

Grant Heilman

Kudzu: This invasive climbing vine can grow a foot a day. It's known as the "vine that ate the South," but it's now managed to reach all to way to New England.

Weeds
Weeds

Other definitions have stressed other kinds of cultural inappropriateness or disability. Ralph Waldo Emerson opted for usefulness and said that a weed was simply "a plant whose virtues have not yet been discovered." This is a generous and botanically friendly idea, suggesting that reprieves may still be possible for the condemned. But virtues are in the eye of the contemporary beholder. Large numbers of plants were regarded as useful once, only for their virtues to go out of fashion or prove to be bought at great collateral cost.

Toxicity is seen as another ugly and undesirable trait. The most notorious weed in the United States is poison ivy, whose impact has been immortalized in a Leiber and Stoller ditty from 1959, one of a small group of popular songs to be titled after a weed (Elvis recorded Tony Joe White's "Poke Salad Annie," for example). In the lyrics, poison ivy is likened to a scheming woman, who'll "get under your skin," whereupon—and it's one of the great rhyming couplets of pop music—"You're gonna need an ocean / Of calamine lotion." In fact, calamine can hardly cope with the effects, which are florid and quite out of proportion to what is usually the briefest of encounters. Just the softest brush with a broken leaf can cause nightmarish effects on the skin. It goes red, blisters and itches uncontrollably.

[Weeds] Grant Heilman

Field Horsetail: The native perennial has been used for polishing objects and to make dye for clothing, and it's a common snack for grizzly and black bears.

Yet, in the shadows of this understandable wariness about species that can kill us off, a less rational attitude is lurking. Some plants become labeled as weeds because we morally disapprove of their behavior. Parasites have a bad name because they exploit the nutrients of other plants, regardless of whether they do any real harm in the process. Ivy is vilified as a parasite without even being one. It attaches itself to trees purely for physical support and takes no nourishment from them. Big tufts can indeed do damage by their sheer physical weight, but the myth of the sap-sucker—the vegetable vampire—is a much more satisfying basis for demonization.

Houston has its own high puritan criteria. In that space-age city, bylaws have made illegal "the existence of weeds, brush, rubbish and all other objectionable, unsightly and unsanitary matter of whatever nature covering or partly covering the surface of any lots or parcels of real estate." In this litany of dereliction weeds are defined as "any uncultivated vegetable growth taller than nine inches"—which makes about two-thirds of the indigenous flora of the entire country illegal in a Houston yard. The U.S. Department of Agriculture, struggling to find some unifying principle behind its own pragmatic blacklists, admits that "over 50% of our flora is made up of species that are considered undesirable by some segment of our society."

[Weeds] Andre Karwath

Common Daisy: The low-growing Bellis perennis, with small flowers, is mostly found on lawns in northern climates. Mow them down—and they grow right back.

All of these definitions view weeds entirely from a human perspective. They are plants that sabotage human plans. They rob crops of nourishment, ruin the exquisite visions of garden designers, break our codes of appropriate behavior, make unpleasant and impenetrable hiding places for urban ne'er-do-wells. But is it conceivable that they might also have a botanical, or at least an ecological, definition?

I don't mean by this that they might in some way be close biological relatives to one another: Plants tagged as weeds belong to every botanical group from simple algae to rain-forest trees. But they have at least one behavioral quality in common: Weeds thrive in the company of humans. They aren't parasites, because they can exist without us, but we are their natural ecological partners, the species alongside which they do best.

Weeds relish the things that we do to the soil: clearing forests, digging, farming, dumping nutrient-rich rubbish. They flourish in arable fields, battlefields, parking lots, herbaceous borders. They exploit our transport systems, our cooking adventures, our obsession with packaging. Above all, they use us when we stir the world up, disrupt its settled patterns. It would be a tautology to say that these days they are found most abundantly where there is the most weeding; but that notion ought to make us question whether the weeding encourages the weeds as much as vice versa.

Everett Collection

Feed me, Seymour! Audrey II, the bloodthirsty space weed in 'Little Shop of Horrors.'

WEEDS
WEEDS

The image of weeds as human familiars is a morally neutral, ecological reflection of the cultural view of them as human stalkers. But they've been companions in a more positive sense. We've had a symbiotic relationship with many of them, a partnership from which we benefit as much as the plants.

Because they are common, accessible, comprehensible, weeds were an early port of call whenever some kind of plant material was needed for domestic purposes. Weeds made the first vegetables, the first home medicines, the first dyes. Our ingenuity with them has been boundless.

The fronds of horsetail, a persistent weed of badly drained soils and lawns, are covered with tiny crystals of silica. It makes them quite abrasive, and they were once used for polishing pewter and arrow shafts. The piths of soft rush—another invader of compacted soils—were soaked in grease and used as tapers.

Many of the species we've come to call weeds also have high cultural profiles. The common daisy has more than 35 local names, and the corn poppy is the one native wild plant whose symbolic meaning is widely known, from the mournful World War I poem about the "crosses, row on row," in Flanders fields.

[WEEDS] Mississippi Forestry Commission

A wanted poster, from Mississippi, for cogon grass. The invasive species can be found in a range of ecosystems, from sand dunes to forests.

Children, especially, notice weeds and revel in their bad reputation and loathsome properties. J.K. Rowling understands children's fascination with bizarre plants, and Harry Potter's Hogwarts Academy has an exotic and disgusting weed flora. Bubotuber is a thick, black, slug-like plant, capable of squirming and covered with pus-filled swellings, which cause boils when they touch the skin. Devil's snare winds its tendrils around any hapless creature that gets too close. Interestingly, it can be neutralized by a charm contrived from the bluebell, a "good" plant, a wild flower, not a weed.

And weeds may have one other benefit. It lurks in our folk-memory, in the practice of fallowing a field between crops, and of composting weeds to cash in on the nutrients they've gathered. My late friend Roger Deakin always used to excuse his failure to weed his vegetable patch by saying "weeds do keep the roots moist." Despite their nuisance value to us, weeds may have an ecological point. Their long existence on the planet and all too obvious success suggests that they are highly evolved to "fit" on the earth in the Darwinian sense, to find their proper niche.

Of course, weeds don't have a "purpose," least of all to deliberately scupper our best-laid plans. Like all living things, they just "are." But as we survey our long love–hate relationship with them, it may be revealing to ponder where weeds belong in the ecological scheme of things. They seem, even from the most cursory of looks, to have evolved to grow in unsettled earth and damaged landscapes, and that may be a less malign role than we give them credit for.

[Weeds] Grant Heilman

Corn Poppy: This weed is a symbol of wartime remembrance, thanks to a famous World War I poem: "In Flanders fields the poppies blow / Between the crosses, row on row."

In the 21st century, the specter has risen of plants that are aggressively weedy in a more fundamental way, species whose reputation is not a matter of personal whim or cultural fashion, botanical thugs that can wreck whole ecosystems as well as human crops and landscapes. The "superweed" is a favorite villain in science fiction. The seeds of some alien plant-form reach Earth, germinate in a few hours and quickly blanket the planet, or worse, hybridize with humans. Or a genetically modified crop passes on its herbicide and disease-resistant genes to wild oats, say, and creates the ultimate botanical demon, which perfectly and ironically fulfils the anthropocentric definition of a weed: a rampant plant generated by human activity.

In the real world, the superweed is already here, not as the result of extra-terrestrial invasion but of our own reckless assaults on the natural world. Sometimes a plant is turned into a weed and then into a multinational villain because humans have exterminated all the other wild plants with which it once lived in some sort of equilibrium.

Between 1964 and 1971, the U.S. sprayed 12 millions tons of Agent Orange on Vietnam. This infamous mixture of phenoxyacetic herbicides was used as a defoliant, to lay bare entire rain-forests so that the Vietcong had nowhere to hide. It is now banned under the Geneva Convention. But this outlawing was too late for the forest, which has still not recovered four decades later. In its place has grown a tough grass called cogon.

A growing taste for local, organic food is renewing a passion for wild and foraged delicacies. Connie Green and Sarah Scott, co-authors of "The Wild Table," lead a foraging expedition and host a dinner in Napa Valley. WSJ's Chris Kievman reports.

Cogon is a natural component of the ground vegetation of southeast Asian forest. It flourishes briefly when clearings are created by falling trees, but retreats when the canopy closes again. When the trees were obliterated in Vietnam, it rampaged across the landscape. It is repeatedly burned off, but this seems to encourage it more, and it has overwhelmed all attempts to overplant it with teak, pineapple, even the formidable bamboo. Unsurprisingly, it picked up the local tag of "American weed." Cogon recently infiltrated the U.S. in the packaging of imported Asian house-plants and is now advancing through the southern states.

Other demonic weeds have been created by simple short-sightedness. In a modern twist of the adage about a weed being simply a plant in the wrong place, large numbers of species—potential garden ornaments or food crops—have been translocated, only to turn into aggressive fifth columnists. They've often been moved thousands of miles from their native ecosystems, out of reach of all the nibbling insects and indigenous diseases that usually keep them in check.

[WEEDS] Garden Picture Library/Photolibrary

Weeds relish the things that we do to the soil: clearing forests, digging, farming. A gardener does battle, above.

Many of these cosmopolitan invaders come from the fecund sub-tropics and have a virulence quite unlike conventional weeds. Australia has been the hardest hit, with more than 2,500 immigrant species playing havoc with its native wildlife. Globally, these "invasive aliens" are regarded as the greatest threat to biological diversity after climate change and habitat loss.

Given the scale of the diaspora of plant species, it's surprising that the ultimate plant pest—some scrambling, fast-growing, leaf-smothering, all-year-round, all-habitat, all-weather devil's snare—hasn't emerged in reality and begun overwhelming every kind of vegetation from Amazonian Brazil-nut groves to Hebridean potato plots. The reason it hasn't—and is most unlikely to—is a profoundly important fact about vegetation, and it might help us to work out a modus vivendi with the weeds that we do have.

The global advance of weed species may be leading toward a more homogenized world, where specialized and local species are driven out by aggressive Jacks-of-all-places, what the political scientist Stephen Meyer calls "adaptive generalists." "There will continue to be plenty of life covering the globe," he writes in "The End of the Wild." "Life will just be different: much less diverse, much less exotic, much more predictable, and much less able to capture the awe and wonder of the human spirit. Ecosystems will organize around a human motif, the wild will give way to the predictable, the common, the usual."

This is happening already. Even by the early 20th century, many common weeds were virtually cosmopolitan. The commonest weeds of cities in Europe and North America and Australia are virtually identical. In fact, most international weeds were originally of European origin, an ironic side effect of colonial adventures.

But global trade has today put all potential weeds on a more or less equal footing. A list of the top 18 of "the world's most serious weeds," compiled in 1977, has just three European plants—fat-hen, field bindweed and wild oats. The bulk of the remainder are aggressive grasses from the tropics, including cogon at number seven, and coco grass at number one, officially recognized as "the world's worst weed."

The American poet Gary Snyder had a close encounter with botanical aliens while climbing one of the iconic peaks of the American West, Mount Tamalpais: "We're on a part-trail part-dirt fire road, going through meadows. East into the canyon side, out of the wind, it's deep forest. California Native Plant Society volunteers are along the road wearing Tamalpais Conservation Club T-shirts, rooting out stems and roots. I ask them what, they say, 'Thoroughwort, an invasive plant from Mexico.'"

Thoroughwort is a relative of the asters and is so-called because the stem appears to push through the leaves. But its name makes it feel like an emblem of the ubiquitousness of modern weeds, which have so comprehensively penetrated our world.

But the weed community shouldn't be judged by the behavior of its most aggressive members. Weeds—even many intrusive aliens—give something back. They green over the dereliction we have created. They move in to replace more sensitive plants that we have endangered. Their willingness to grow in the most hostile environments—a bombed city, a crack in a wall—means that they insinuate the idea of wild nature into places otherwise quite shorn of it.

Weeds are, in this sense, paradoxical. Although they follow and are dependent on human activities, their cussedness and refusal to play by our rules makes them subversive—and the very essence of wildness.

—From the book "Weeds: In Defense of Nature's Most Unloved Plants" by Richard Mabey. Copyright © 2010 by Richard Mabey. To be published in the U.S. on June 28 by Ecco, an imprint of HarperCollins Publishers

Fascinating.

Thursday, June 2, 2011

X-Men: First Class | Submarine | Beginners | Surprise: A Newly Exhilarating X-Men | Film Review by Joe Morgenstern - WSJ.com

[FILM1] Twentieth Century Fox

From left, Michael Fassbender, Caleb Landry Jones, James McAvoy, Rose Byrne, Jennifer Lawrence and Lucas Till in 'X-Men: First Class.'

Preaching mutant pride with endearing fervor, "X-Men: First Class" proves to be a mutant in its own right—a zestfully radical departure from the latter spawn of a sputtering franchise. This prequel draws new energy from supersmart casting, plus the shrewd notion of setting the beginnings of the X-Men saga in the early 1960s. That allows the youthful mindbenders, forcefielders and shapeshifters, along with their earnest Svengali, Charles Xavier, to reshape the Cold War. (Did you really think it was a Soviet blink that saved the world from nuclear annihilation during the Cuban Missile Crisis?) It also gives the filmmakers a chance to play with such stylistic signatures of the era as split screens, Rudi Gernreich-like clothes and the beginnings of James Bond extravagance.

Watch a clip from "X-Men: First Class" starring Michael Fassbender, Caleb Landry Jones, James McAvoy, Rose Byrne, Jennifer Lawrence and Lucas Till.

The film, which was directed by Matthew Vaughn from a screenplay he wrote with Ashley Edward Miller, Zack Stentz and Jane Goldman, begins these beginnings with a preface that takes place in a World War II concentration camp. There, a Mengele-like Nazi monster takes an interest in a Jewish boy with superpowers. No, not Einstein—he could have been an X-Man, but he was too old. This boy's name is Erik Lensherr, and he grows up in no time flat to be played by one of the main strokes of casting genius, Michael Fassbender: Erik will become the epitome of weaponized fury known as Magneto.

That's the fun of prequels, of course—getting to see who everyone was way back when. The most enjoyable revelations include James McAvoy as the telepathic Charles, touching his forefinger to his forehead and seeing deep into others' brains; and Jennifer Lawrence as the blue-skinned Raven, a tender adolescent having lots of trouble in the area of self-acceptance. "I don't know what's gotten into you lately," Charles tells her. "You're awfully concerned with your looks." Kevin Bacon makes a marvelously despicable villain, Sebastian Shaw: His superpowers barely fit beneath the umbrella of towering evil. Rose Byrne's CIA agent, Dr. Moira MacTaggert, and January Jones's Emma Frost, pop in and out of the proceedings to lesser effect, notwithstanding Ms. Byrne's startling beauty and Emma's diamond-faceted skin.

Getting to see what everyone can do is fun too, but only up to a point in a repetitive section devoted to recruitment and training. Training sequences always feel familiar, whether the recruits are learning hand-to-hand combat with bayonets or how to focus their flames and beams on various targets. An especially laggardly passage is set at a secret CIA installation, where too many mutants temporarily spoil the froth.

Still, these young prodigies must test their powers before they use them. Then, as the movie tells us, they've got to grow up and save their country, since the White House and the Kremlin have staked the fate of the world on a game of chicken over whether the Soviets will or won't deploy nuclear missiles in Cuba. (Lurid science-fiction? Alas, no, historical fact.) Fortunately for their country and the world, they are equal to the task. One of them even invents the extremely supersonic SR-70 Blackbird.

Fortunately for the film, the missile crisis puts an end to the dramatic lull. As soon as war threatens, "X-Men: First Class" regains its momentum, and then some, with Strangelovian twists—a circular war room, a rogue vessel that can't be reached—and a climax that uses newsreel clips of President Kennedy on TV to lend credibility to an exuberant rearrangement of history. This fifth episode in the series isn't a masterpiece—one puzzlement is the uneven cinematography—but it's summer entertainment of a very high grade that leaves you with an appetite for more of the same with the same core cast. And a couple of uncredited cameos turn the neat trick of being revenants from the future.

'Submarine'
Weinstein Company

Craig Roberts in 'Submarine'

FILM3
FILM3

Richard Ayoade's phenomenal debut feature tracks the coming of age of 15-year-old Oliver Tate, a precocious English schoolboy living a life of befuddled passion inside his head while he fumbles with the realities that surround him. The film, adapted from Joe Dunthorne's novel and set in an unspecified but not too distant past, is wonderfully funny and subversively affecting. Beyond portraying the familiar pain of adolescence—Oliver imagines his own death, steeped in bathos, in order to imagine his glorious resurrection—"Submarine" provides a highly original investigation of how kids that age are trapped in the synaptic coils of self-reference.

Watch a clip from "Submarine," starring Craig Roberts and Sally Hawkins.

Oliver, as played to perfection by Craig Roberts, can't see his would-be girlfriend Jordana (a remarkably confident performance by Yasmin Paige) for the tentative child she is because his insufferable narcissism brings out her edgy petulance; she could pass for a dominatrix in training. Sally Hawkins is Oliver's mother, Jill, a ramrod-rigid neurotic who wanted to be an actress until someone said her tongue was too big for her mouth. (Her son's mind is too big for his skull.) Noah Taylor is Oliver's father, Lloyd, a marine biologist and marital jellyfish. (Drowning in depression, Lloyd treats his son like a valued but distant friend.) Just about every member of the cast flirts with perfection, but the one who woos and wins it most spectacularly is Paddy Considine as the Tates' next-door neighbor, Graham, a two-bit New Age guru whom Oliver sees as a superstar instead of the fatuous peacock that he is.

Mr. Ayoade, the writer-director, is anything but self-referential. He seems to have taken inspiration from such diverse sources as Danny Boyle, Richard Lester, François Truffaut, "Amélie" and "A Taste of Honey." (Ms. Paige's Jordana reminded me of Rita Tushingham's poignantly spunky Jo.) Still, "Submarine" is one of a kind. The twin prongs of its plot consist of Oliver's efforts to save his parents' marriage from the threat of Graham's adulterous allure, and to woo and win Jordana. But the film's singular essence is its evocation of the scintillating intellect, the immature judgment and the emotional maelstrom that constitute Oliver's inner life.

'Beginners'
[FILM2] Focus Features

Mélanie Laurent and Ewan McGregor in 'Beginners'

Another Oliver, played by Ewan McGregor, occupies center stage in "Beginners," which was written and directed by Mike Mills. This Oliver is well past adolescence, at least chronologically. He shares the stage with his father, Christopher Plummer's Hal, who looms larger in death than he did in life. (Both performances are superb, and, through the son's self-questioning and the father's self-dramatizing, beautifully complementary.) The story Mr. Mills tells has a strong autobiographical component; his father came out at the age of 75 and embraced the life of a gay man after living with his mother for 45 years. The film is stylistically self-conscious, almost to a fault, and almost unmanageably ambitious. There's a sense of the filmmaker trying to get his mind around the whole culture that produced him, as well the parents who put their indelible stamp on his psyche. Yet the film's special mixture of sadness, comedy and hope sneaks up on you and stays in your memory.

Watch a clip from "Beginners," starring Ewan McGregor and Christopher Plummer.

Sadness threatens to be Oliver's constant life companion. As the child of emotionally opaque parents, he has either kept the women in his life at a distance, or run away from them when intimacy threatened. Comedy flows, often ruefully, from Hal's late-life eruption of heedless love for a partner of dubious fidelity. So does hope, though. Mr. Mills holds out a chance, if only a chance, that the son may learn from his father's unexpected example in the course of Oliver's new relationship with Anna, a lovely eccentric who's played by Mélanie Laurent. (She was the theater owner in Quentin Tarantino's "Inglourious Basterds.") For all the feyness of her behavior at first, Anna is so original, and poignantly beautiful, that she could inspire hope in a heart of stone.

Cool.