In this week's New York Magazine, Kurt Andersen takes readers for a backstage tour of the media sausage factory... You really don't want to know how sausage is made, just like you really don't want to know how journalists create a well-written article out of anonymous sources, sketchy information and less than reliable contacts. If you enjoyed the media barrage after the revelation of the identity of Deep Throat, this article's for you. If not, here's the money quote:

"The reporter’s craft isn’t a clinical process. Journalism is like sausage, and if you’re squeamish, it’s better not to see it being made. Responsible journalists will try to make sausages that aren’t contaminated or dangerous. And some of us will prefer to make and eat kosher or organic sausages—but only some of us."