“On poison, pleasure, and trust.”
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Posted inEditor's Pick
Locked In, Priced Out
“The Appeal’s 9-month investigation uncovered prison commissaries’ exploitative, inconsistent systems with inside prices up to five times higher than in the community and markups as high as 600 percent.”
Posted inNewsletter
Outsourcing Your Appetite to YouTube
In this essay, co-published with Cake Zine, Adam Dalva writes about Ozempic, his fixation with watching food influencers eat, and a visit to a steakhouse.
Posted inEditor's Pick
‘How Do You Reduce a National Dish to a Powder?’: The Weird, Secretive World of Crisp Flavors
“Why can you buy lasagne flavour snacks in Thailand but not in Italy? Which country can cope with the hottest chili? And why do Germans like paprika so much?”
Posted inEditor's Pick
My Benihana, Myself
“What learning to flip shrimp tails and build onion volcanoes taught me about the gift of performance, and its emotional toll.”
Posted inEditor's Pick
An Ode to Kraft Dinner, Food of Troubled Times
“While the world has continued to change, Kraft’s product has remained the same, somehow evading inflation at one or two dollars per box.”
Posted inEditor's Pick
The Butchering
“It also showed me a kind of pedagogy that exists in our communities. There are no grades in these moments, only stories and sometimes another pair of hands to guide your way.”
Posted inEditor's Pick
Humans Killed Millions of Vultures. Now People Are Paying the Price.
“As vultures vanished, dogs multiplied, and rabies spread. Humans are living with the consequences.”
Posted inTop 5
The Top 5 Longreads of the Week
In this edition: the jaws of history; war and piece(s); the last day of camp; stay a while; picture me rollin’.
Posted inEditor's Pick
The Powerful Potential Of Tiny Conservation Plots
“Making space for environmental conservation in our densest concrete jungles.”
