This week, we’re sharing stories from Jennifer Gonnerman, Evan Allen, Britni de la Cretaz, Jen Banbury, and Gordon Edgar.
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Posted inStory
None of the President’s Men
Journalism now is a lot more fear and insecurity and a lot less corduroy and Robert Redford, but you’d never know it from what is projected.
Posted inEditor's Pick
How Pop-Ups Took Over America’s Restaurants
“High turnover is now a virtue” in the restaurant business, “which means the latest food trend isn’t an ingredient or a cuisine; it’s a length of time.” GQ sends Ryan Bradley to eat his way across Los Angeles in an attempt to help readers (and his 96-year-old grandmother, Bam-Bam) get to the bottom of our […]
Posted inNonfiction
Bracing for the Silence of an Empty Nest
As her son finishes high school and prepares to leave for college, Michelle Cruz Gonzales looks back on his early years as a pianist and anticipates a future without the sound of his playing filling the house.
Posted inStory
Images Present Themselves: A Conversation With Photographer Burk Uzzle
Some of the most iconic images get captured when you’re just out for a stroll. What you do with these images is a political act.
Posted inEditor's Pick
At the Heart of Every Restaurant
The Washington Post’s food critic volunteers to work a dishwashing shift at a 250-seat restaurant in Houston, Texas, to better understand a job that’s critical to a successful kitchen.
Posted inNonfiction
A Woman’s Work: Till Death Do Us Part
Carolita Johnson considers the emotional and physical labor required of women as their loved ones die.
Posted inArts & Culture, History, Science & Nature, Story
The Ugly History of Beautiful Things: Pearls
Born from irritation and intrusion, luminous and complex, surprisingly durable: pearls are rich with symbolism and saturated with pain.
Posted inEditor's Pick
The Japanese Origins of Modern Fine Dining
How kaiseki — Japan’s formal dining tradition — became a major (though often unacknowledged) influence on modern haute cuisine.
Posted inEditor's Pick
The Case Against Tipping
Data shows how tipping in the restaurant industry fosters sexual harrassment, labor exploitation and racial profiling, and it widens the opportunity gap. Then again, anyone who’s worked in food service can tell you that. Why is America so committed to this damaging practice?
