This week, we’re sharing stories from Nathan Thrall, H. Claire Brown, Alexander Chee, Jean Garnett, and Erica Lenti.
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Posted inEditor's Pick
A Lesson in Acceptance
In Houston, Texas, Bryan Washington explores what it means to be a regular at a restaurant — and how this type of relationship has evolved during the COVID-19 pandemic.
Posted inEditor's Pick
Stewed Awakening
On Alison Roman, social media, and the conundrum of formerly “exotic” foods finding mainstream success.
Posted inEditor's Pick
Tuna’s Last Stand
“At stake is the future of these fish—which fuel the food chains of billfish, shark, and other larger tuna—and the future of a pantry staple that most North Americans take for granted as something that will always be one shopping trip away.”
Posted inEditor's Pick
How Judith Jones Radically Transformed American Food Writing
Julia Child, MFK Fisher, Edna Lewis — behind the most influential food writers was one innovative, exacting editor.
Posted inEditor's Pick
Dispatches From Food Service Workers Across the U.S.: ‘I’m Trying Not to Panic’
“I found out the secret was really not to make eye contact, because if I saw one of us start to tear up, it opened the floodgates for me.”
Posted inCuration, Nonfiction, Top 5
The Top 5 Longreads of the Week
This week, we’re sharing stories from Kerry Howley, Suzanne Cope, Micheli Oliver, Jeff Mao, and Rob Brunner.
Posted inFeature
How Wednesday Addams Birthed a Generation of Cynics
Nearly 30 years ago, Christina Ricci’s version of the character reinforced millennials’ suspicion that “the bright side” is an illusion.
Posted inEssays & Criticism
Poets in the Machine
Why does the literary world still hold online writing at arm’s length?
