What’s in the hold, captain? Oh nothing, just tonnes upon tonnes of illegal Chilean bass — nothing to see here!
Hakai Magazine
Posted inEditor's Pick
The Tale of Dirty, Old, Leaky Zalinski
Larry Pynn tells the story of United States Army transport ship Brigadier General M. G. Zalinski, one of thousands of ship wrecks under the sea leaking oil, contaminating our waters.
Posted inCommentary, Current Events, Discussions, Podcasts
Editor’s Roundtable: One of the Most Important Pieces of Our Time, Plus Rats and French Cooking (Podcast)
Longreads editors discuss stories in The New York Times Magazine, Eater, and Hakai Magazine.
Posted inNonfiction, Top 5
The Top 5 Longreads of the Week
This week, we’re sharing stories from Nikole Hannah-Jones and The New York Times Magazine Staff, Melissa del Bosque, Nitasha Tiku, Sarah Gilman, and Tift Merritt.
Posted inNonfiction, Top 5
The Top 5 Longreads of the Week
This week, we’re sharing stories from Caroline Chen, Keri Bertino, Ann Friedman, Allison Williams, and Brian Payton.
Posted inHighlight, Nonfiction, Quote Posts, Quotes, Science & Nature
The Vital and Surprising Role of Driftwood
Driftwood provides the necessary habitat and shelter that feeds a raft of marine life all the way up the food chain.
Posted inNonfiction, Top 5
The Top 5 Longreads of the Week
This week, we’re sharing stories from Julie K. Brown, Joe Sexton, Zeke Faux and Zachary R. Mider, Bruce Grierson, and Michael Hainey.
Posted inNonfiction, Quote Posts, Quotes, Science & Nature
Karst: the Latest Casualty of Clear-Cut Logging
“On Vancouver Island, karst researchers hustle to save one of Earth’s most underappreciated—and fragile—ecosystems: an ecosystem hidden in plain sight.”
Posted inHighlight, Nonfiction, Quotes
Go, L’il Birb! The First Plover in Los Angeles in 70 Years
Can humans coexist on the beaches of Santa Monica along with wildlife? A beach “rewilding” project aims to find out.
Posted inEditor's Pick
The Fish That Gave Too Much
The history of colatura — a fermented anchovy-based sauce produced in Italy — goes back millennia. Now, overfishing and rapidly warming waters threaten its future.