Skip to main content

The consumption of the New South

Matt Hartman The Awl
Celebrating a progressive South means supporting the whole economy of practices that enabled our traditions in the first place. That means supporting the actual communities and the actual restaurants that have been here—that made this place a here in to begin with.

Not a Muse

Louise Robertson Blaze VOX
Love, sex, and feminism intertwine in Ohio poet Louise Robertson's wry poetic observations.

The Passion of the Bureaucrats

Tim Parks London Review of Books
It is striking how many Catholic organisations seem to do a whole range of lucrative things they were never set up to do, while still enjoying tax exemption as religious institutions. On closing these books many readers will feel that the only way out of the Vatican impasse would be to wind up the territory's anomalous statehood, hand it over to the Italian government and free the Church and above all Pope Francis to get on with their Christian mission. Right...

The Truth About Abolition

Adam Rothman The Atlantic
A new book about the abolitionist movement puts African Americans in the center of the history of our country's movement to end slavery.

Nina Simone's Face

Ta-Nehisi Coates The Atlantic
There is something deeply shameful in the fact that even today a young Nina Simone would have a hard time being cast in her own biopic. ​The new film "Nina" proves that the world still isn’t ready to tell her story.

The Rise of Food Renegades

David Despain Food Technology
With financial support from Silicon Valley and a growing distrust of ‘Big Food’ by Millennials, entrepreneurial companies are disrupting the food chain through product innovation, storytelling, and home delivery services.

The Rise of Food Renegades

David Despain Food Technology
Health-conscious millennials favor small companies disrupting the food system, trading out mass food brands and chains for unique, local, and fresh food experiences. They expect higher quality and want to be closer to their food—knowing where it comes from and who made it. Small food startups are in tune with this new food culture, telling engaging stories about their products, their ingredients, and how they’re made.