They are: pink, amenable to searing, dense and juicy. They’re not: meat, or vegetables, or even mushrooms. An ambiguous foodstuff creates ambiguous feelings.
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Posted inStory
Great American Wasteland
I am of that bit of earth. So I will not let it go. I show up in the small ways I can, which is talking to people, which is why I tell this to you.
Posted inEditor's Pick
The Uncertain Future of Your Neighborhood Dry Cleaner
Startups are disrupting New York’s dry-cleaning industry and threatening the welfare of the Korean-Americans who have thrived in the industry since the 1970s. One thing startups can’t provide, though, is quality.
Posted inEditor's Pick
The I in We
How WeWork — a company based on founder Adam Neumann’s vision of a “capitalist kibbutz” — became a sleek, dystopian, mammoth-sized tech unicorn.
Posted inBusiness & Tech, Food, Nonfiction, Quote Posts, Quotes
McDonald’s Starts Serving McTech to Survive in the Modern Age
Rapidly modernizing has caused the McDonald’s company some growing pains, but embracing Big Tech might just save them from their old analog self.
Posted inBusiness & Tech, Crime, Highlight, Quote Posts, Quotes
The Great Fiber-Optic Fraudster of Alaska
To this day, only Elizabeth Pierce knows why she defrauded partners and investors by forging contract signatures.
Posted inNonfiction
Smoking: A Legal Weed Reading List
The economy, the culture, and the promise of cannabis.
Posted inNonfiction, Top 5
The Top 5 Longreads of the Week
This week, we’re sharing stories from Prachi Gupta, Tess McClure, Anna Wiener, Ismail Muhammad, and Alex McLevy.
Posted inCulture, Food, Nonfiction, Quote Posts, Quotes
Optimizing Meat 2.0
Can Impossible Foods’ meat facsimiles save us from our carnivorous appetites?
