“The aim, in essence, was to create a sushi ecosystem for Los Angeles. Would it work?”
Food
Posted inCuration
The Top 5 Longreads of the Week
This week’s edition highlights stories by Elissa Nadworny and Claire Harbage, Thomas Lake, Jeff Sharlet, Jasmine Attia, and Brett Martin.
Posted inEditor's Pick
Inside Superiority Burger
“How did chef and former punk drummer Brooks Headley turn his all-vegetarian vision for a rock and roll diner into the season’s hottest new restaurant?”
Posted inEditor's Pick
Remembering the Egyptian Childhood I Never Had Through Its Culinary Traditions
“Sometimes I think my parents were afraid they might fade into the ether if I didn’t understand what home meant to them. In a sense, they were probably right.”
Posted inEditor's Pick
When Food Is the Only Narrative We Consume
“Chinese culture can’t be made bite-sized for mass consumption.”
Posted inEditor's Pick
Getting Lost in the World’s Largest Stack of Menus
“Menus provide a window into history, a vital connection to our foodways.”
Posted inEditor's Pick
Hungry Ghosts
“I think of all the hurts she can never outlive — the ghosts that can never be satisfied, no matter how much of herself she feeds to them.”
Posted inEditor's Pick
There Is No Such Thing As Italian Food
“Italy’s cuisine has long been defined by foreign flavors. But with anti-immigration sentiment rising and the climate changing, will Italians continue to embrace new ingredients and ideas from abroad?”
Posted inFeature
Life in the Slow Lane
Olivia Potts | Longreads | November 2022 | 16 minutes (4,649 words) It’s six in the morning, and Robert Booth has already been on the road for three hours. Sitting alongside him in the cab of his lorry (the British term for a truck) is Louis, Robert’s small dog, a Jack Russell-chihuahua mix, and a washing-up bowl […]
Posted inEditor's Pick
Of Tacos y Heartbreak
“The tacos I eat here in the U.S. are not the tacos my family eats in Mexico. They come close but there’s something missing. Maybe it’s the salt.”