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I remember the first time I heard the term "meritocracy." I was playing baseball on a junior-league team, and our coach (the father of one of my teammates) told us that the team would function as a "meritocracy." We were told that this meant that the players that were the most deserving would get the coveted infield positions and the best batting lineup slots.

The writer who made up stories for The New Republic, Rolling Stone, Harper's and others (then tried to lie his way out) is fighting to become a lawyer in California. To the journalist who busted his original lies, Glass's tactics sound eerily familiar.

You may think you know everything you need to about growing your business successfully. Think again. When I was an , um, well, younger attorney I was lucky to be part of a trial team headed by two seasoned lawyers who mentored me in the practice of law and, most importantly, how to win at trial.

Andrew Yang founded Venture for America to tackle unemployment, one aspiring entrepreneur at a time. Andrew Yang wants to create jobs. Specifically, 100,000 U.S

They're wide-eyed students interested in entrepreneurship, but they're eschewing incubators and sidestepping venture funding. What gives? Elizabeth Weber has been paving her own path to entrepreneurship for years

Incubators like Y Combinator and DreamIt Ventures are helping young companies get their start. Here's how to make the most of your time at an incubator. Mark Wachen sits in the Manhattan outpost of DreamIt Ventures, the Philadelphia-based start-up incubator.

Andrew Yang, through Venture for America, wants to send an army of new college grads out to start-ups in cities nationwide and help resuscitate their faltering economies. Andrew Yang believes entrepreneurs can help save cities, especially those whose economies have been ravaged by the recession.

From dilettante winemaker to a giant in the field It has to rank as one of the tastiest business screwups of our time: Jess Stonestreet Jackson, a San Francisco litigator dabbling in winemaking, made a big batch of Chardonnay in the early 1980s, and the fermentation process didn't complete, leaving the wine sweeter than intended. "It had one-half percent or so of residual sugar," recalls Randy Ullom, a wine master and one-time competitor of Jackson's. Tasting it, Jackson thought, This is actually quite nice