“Lawsuits, protests and fierce disputes over who controls water in the parched American West have held up a crucial pipeline.”
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Posted inEditor's Pick
The Promise and Peril of Space Tourism
“A space tourism industry is being built on the proposition of personal and existential transformation. But at what cost?”
Posted inEditor's Pick
Inside the Taliban’s Luxury Hotel
“The Intercontinental in Kabul was Afghanistan’s first luxury hotel. Once the site of legendary parties, the hotel is now in the hands of the Taliban, and their fighters are supposed to work with outsiders.”
Posted inEditor's Pick
Failure to Launch
“Launch House promised young tech founders community. A Vox investigation found what happens when clout and cash are paramount, and protecting members falls by the wayside.”
Posted inEditor's Pick
The Strange Survival of Guinness World Records
“For more than half a century, one organisation has been cataloguing all of life’s superlatives.”
Posted inEditor's Pick
The First Family of Human Cannonballing
“David and Jeannie Smith gave up their day jobs for a life of daredevil stunts —with six children in tow.”
Posted inEditor's Pick
Milk Money
Reeves Wiederman reports on how the baby-formula shortage in the U.S. created an opportunity for new companies to enter an industry historically dominated by a few corporations. Laura Modi, a Google and Airbnb alum who founded the baby-formula startup Bobbie, is one such CEO hoping to transform an industry “that has grown complacent.” As Modi […]
Posted inEditor's Pick
We Bought Everything Needed to Make $3 Million Worth of Fentanyl. All It Took Was $3,600 and a Web Browser.
“At the tap of a buyer’s smartphone, Chinese chemical sellers will air-ship fentanyl ingredients door-to-door to North America. Reuters purchased enough to make 3 million pills. Such deals are astonishingly easy—and reveal how drug traffickers are eluding efforts to halt the deadly trade behind the fentanyl crisis.”
Posted inEditor's Pick
A Baker’s Secrets
“But how did he get that distinctive crumbly chewy moistness and a flavor that, for all I knew, depended on a secret ingredient?”
