Suspending the licenses of unsafe restaurant operators, hunting down the origins of foodborne illness outbreaks, and eliciting truthful answers from anxious managers with Justin Dwyer, a health inspector in Peoria, Illinois.
Monitoring global networks of seismometers, evangelizing for stronger buildings instead of better predictions, and measuring LA’s slow crawl toward Alaska with Lucy Jones, a seismologist in Southern California.
Butchering whole alligators, costing out every plate down to the garnish, and perfecting grilled sweetbreads with Cindy Wolf, an executive chef.
Boiling briskets for five hours, escorting obnoxious customers to the door, and preserving the ritual of saying “hello” with Steven Peljovich, who runs Michael’s Deli in Boston.
How can restaurants shift to more climate friendly, plant-based options without alienating customers?
People tend to see “natural” as a cue for “safe.” This fallacy is a component of vaccine resistance—but we may be able to flip this inclination to encourage uptake.
When it comes to buying food, sight has usurped all other senses. What are the consequences of relegating smell, taste, and touch to the sidelines?
Starting a new habit is very different from breaking an existing one. If you want to give something up, try this advice.
When marketers set expectations that are too great (or not great enough) they can run into trouble.
How do we make the most out of the unique situations the holidays offer while also keeping ourselves out of trouble?
