General readers won’t have heard of their publications, but Washington D.C.’s trade press cater to specialist readers who pay top dollar for the beats they cover.
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Posted inNonfiction
Soli/dairy/ty
As a nursing mother newly exposed to the harsh realities of milk production, Liza Monroy reconsiders the dairy cow, and questions the meaning of compassion.
Posted inNonfiction
Snapshot of Canada: An Accidental Reading List
An incomplete portrait of a nation emerges from a stash of old print magazines.
Posted inFood, Highlight, History, Quotes
Welcome to Sinaloa, Home of Chiltepín
Your favorite Mexican shrimp dish isn’t about the shrimp at all: “People think the star of the dish is the shrimp, but really it’s the chile.”
Posted inNonfiction
Longreads Best of 2019: Food Writing
We asked writers and editors to choose some of their favorite stories of the year in various categories. Here is the best in food writing.
Posted inCurrent Events, Nonfiction, Quote Posts, Quotes
The Women Who Help Immigrant Women Escape Domestic Abuse
A network of women like Mily Treviño-Sauceda and Valentina are helping Latina farm-worker women escape domestic violence and abuses at work, learn their rights, and connect with social services.
Posted inBooks, History, Science & Nature, Story, Unapologetic Women
A British Seaweed Scientist Is Revered in Japan as ‘The Mother of the Sea’
Kathleen Drew-Baker died never having set foot in Japan, and never knowing what an impact her research would make. Plus, how to build a lazy bed, how to cook Irish blancmange, and other surprising seaweed stories.
Posted inNonfiction
A Once and Future Beef
Beef is a major culprit of the climate crisis, but if you want to consider beef’s future, then look to its past. The industry’s tactics have not changed as much as you might think.
Posted inNonfiction
Fire/Flood: A Southern California Pastoral
In and around Los Angeles, natural and man-made disasters have been inextricable for almost two centuries.
Posted inEditor's Pick
Fighting the Vanilla Thieves of Madagascar
Demand for vanilla from Madagascar has skyrocketed in recent years, but the process of exporting the spice to markets around the world is fraught with risk, unpredictability, and — increasingly — violence.
