“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?”
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Posted inTop 5
The Top 5 Longreads of the Week
This week we are featuring stories from Liam Taylor, Piers Gelly, Christopher Cox, Anna Russell, and Lisa Russ Spaar.
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
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 inCuration
The Top 5 Longreads of the Week
In this edition:
• Showing our age
• Special delivery
• Unfriendly wagers
• A shore thing
• Sale therapy
Posted inEditor's Pick
A Coder Considers the Waning Days of the Craft
“So maybe the thing to teach isn’t a skill but a spirit.”
Posted inEditor's Pick
So You Think You’ve Been Gaslit
“What happens when a niche clinical concept becomes a ubiquitous cultural diagnosis.”
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
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.”
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?”
