For The New Yorker, Anna Wiener explores the cuisine-real-estate business model and traces the rise of Tartine, the artisanal San Francisco bakery known for its delicious breads and pastries and hip, airy spaces. How did this beloved spot in the Mission become a world-renowned brand? And is this food empire really what it seems? Certain […]
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Posted inFeature
Best of 2024: All Our Number Five Story Picks
Every story that appeared in the number five slot in our Weekly Top 5, all in one place.
Posted inNewsletter
Finding Strength in What’s Routine (and Our Top 5)
It’s a small miracle, I think, to experience a shift in perspective toward empathy. Being intentional about it is a small risk, a small assignment if you will, with the potential for a modest but meaningful personal reward.
Posted inFeature
The Wayfinders
The Marshall Islands’ first national soccer team discovers what “home” can mean—on a field in Arkansas.
Posted inReading List
Relentless Toil: A Reading List About Filipino Laborers
The sacrifices of Filipino workers at home and abroad are enormous.
Posted inTop 5
The Top 5 Longreads of the Week
As January draws to a close, our favorite stories this week included a stirring critical essay, a paean to the world’s greatest boxed meal, a rethinking of psychedelics’ impact on the planet, a profile of a craftsperson at his peak, and an eye-opener about how humpback whales use air in some unexpected ways. 1. Corky […]
Posted inNonfiction
Best of 2023: All of Our Number One Story Picks
Every piece we selected as our top story of the week in 2023, all in one place.
Posted inFeature
Christmas on the Moon
Baby, it’s cold outside! Especially when you spend the holidays in a tent full of explosives.
