How do you get to know a father — or a man — who defines himself by one single, insurmountable achievement?
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Posted inNonfiction
The Man Who Put Down Clay
How do you get to know a father — or a man — who defines himself by one single, insurmountable achievement?
Posted inNonfiction, Reading List
Food For Thought: A Reading List
This week, we return to your regularly scheduled Longreads programming. The theme? Food: queering food, eating Pokemon, the potential of Soylent, tasting curly fries for a living, and Canadian food trucks. 1. “America, Your Food is So Gay.” (John Birdsall, Lucky Peach, June 2013) “It’s food that takes pleasure seriously, as an end in itself, an […]
Posted inNonfiction, Reading List
Working 9 to 5: A Reading List About the Way We Work
The lines between my life and these lists blur often, and this week is no exception; I begin a new job tomorrow. 1. “Workin’ 9 to 5 (What a Way to Make a Living).” (Megan Reynolds, The Billfold, April 2014) “I can’t shake the feeling that the 9-to-5 grind carries the one hallmark of adulthood—obligation. […]
Posted inNonfiction, Reading List
Working 9 to 5: A Reading List About the Way We Work
The lines between my life and these lists blur often, and this week is no exception; I begin a new job tomorrow. 1. “Workin’ 9 to 5 (What a Way to Make a Living).” (Megan Reynolds, The Billfold, April 2014) “I can’t shake the feeling that the 9-to-5 grind carries the one hallmark of adulthood—obligation. […]
Posted inEditor's Pick
Food For Thought: A Reading List
This week’s picks from Emily includes stories from Lucky Peach, Modern Farmer, Ars Technica, The Billfold, and The Walrus.
Posted inNonfiction, Quotes
The Magnolia Bakery Bouncer Who Hated Your Guts
“Sometimes people act like children,” my boss told me the first day she designated me the cupcake bouncer. “So you have to treat them like children.” That was the motto of Magnolia when I worked there. Nobody cared about their job; I was one of the four people I knew who worked there and had […]
Posted inNonfiction, Quotes
The Part of Culinary School Nobody Tells You About
Laurie Woolever, in The Billfold, on how she ended up becoming Anthony Bourdain’s assistant: With my dad’s help, I took out a loan and did a 6-month professional course at the French Culinary Institute, while continuing to work part-time for the family for a few months. I soon learned that I was poorly equipped to […]
Posted inEditor's Pick
Working 9 to 5: A Reading List About the Way We Work
This week’s picks from Emily include stories from The Billfold, the Walker Art Center, The New Yorker’s Currency blog, and The New York Times.
Posted inNonfiction, Reading List
Longreads Best of 2014: Essay Writing
We asked a few writers and editors to choose some of their favorite stories of the year in specific categories. Here, the best in essay writing.
