“We love our dogs for their individual characters—and yet cloning implies that we also believe their unique, unreproducible selves can, in fact, be reproduced.”
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Posted inEditor's Pick
Can Your Stomach Handle a Meal at Alchemist?
“At the Copenhagen restaurant, diners are served raw jellyfish—and freeze-dried lamb brain served in a fake cranium—while videos about climate change swirl on the ceiling. Is it ‘gastronomic opera,’ or sensory overload?”
Posted inTop 5
The Top 5 Longreads of the Week
Recommending excellent stories from Lewis Hyde, Reeves Wiedeman, Sam Myers, Robin Wall Kimmerer, and David W. Brown.
Posted inEditor's Pick
Why A.I. Isn’t Going to Make Art
“To create a novel or a painting, an artist makes choices that are fundamentally alien to artificial intelligence.”
Posted inFeature
A Year in Reading: When the Going Gets Tough
These are the stories I couldn’t stop thinking about—the ones that ask us to sit with darkness and still find reasons to keep going.
Posted inEditor's Pick
Inside the Slimy, Smelly, Secretive World of Glass-Eel Fishing
“Each spring, hundreds of millions of baby eels swarm the waterways of coastal Maine. Soaring global demand incited an era of jackpot payouts and international poaching.”
Posted inEditor's Pick
What Professional Organizers Know About Our Lives
“Overwhelmed by too much stuff, we hire experts to help us sort things out. But what’s really behind all the clutter?”
Posted inTop 5
The Top 5 Longreads of the Week
In this week’s Top 5 we have lessons from apartheid, clever Claude, feeling bodies anew, the power of wax, and free mining.
Posted inTop 5
The Top 5 Longreads of the Week
In this edition: January begins, finding beauty, powerful blues, toxic water, and begonia batons.
Posted inEditor's Pick
How to Give Away a Fortune
“An Austrian heiress recruited fifty people from all walks of life to redistribute twenty-five million euros—if they could agree on how to spend it.”
