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The New YorkerThe New Yorker

The New Yorker

October 21, 2019

Founded in 1925, The New Yorker publishes the best writers of its time and has received more National Magazine Awards than any other magazine, for its groundbreaking reporting, authoritative analysis, and creative inspiration. The New Yorker takes readers beyond the weekly print magazine with the web, mobile, tablet, social media, and signature events. The New Yorker is at once a classic and at the leading edge.

Country:
United States
Language:
English
Publisher:
Conde Nast US
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47 Issues

IN THIS ISSUE

access_time2 min.
contributors

Charles Duhigg (“The Unstoppable Machine,” p. 42) is the author of “The Power of Habit” and “Smarter Faster Better.” He was a member of the Times team that won the 2013 Pulitzer Prize for explanatory reporting. Susan Orlean (“After a Fashion,” p. 28) is a staff writer and the author of “The Library Book,” which came out in paperback this month. David Means (Fiction, p. 72) has written several books, including “Hystopia,” a novel, and the short-story collection “Instructions for a Funeral.” Tyler Foggatt (The Talk of the Town, p. 22) is an editor of the Talk of the Town section. James Wood (Books, p. 79) teaches at Harvard. In November, he will publish “Serious Noticing,” a selection of essays. Mark Ulriksen (Cover) is an artist and illustrator. On October 24th, he will speak about…

access_time3 min.
the mail

SACRED COWS Tad Friend, in his piece on Impossible Foods, a startup that makes imitation meat in the hope of solving climate change, writes, “Every four pounds of beef you eat contributes to as much global warming as flying from New York to London” (“Value Meal,” September 30th). As a professor who studies the environmental impact of livestock production, I was surprised that Friend relied on such a high per-pound emissions rate for beef, since most estimates are much lower. According to a recent paper in Agricultural Systems, the carbon footprint of four pounds of U.S. beef is equivalent to about eighty-eight pounds of carbon dioxide. Per passenger, a flight from New York to London adds roughly 1,980 pounds of carbon dioxide to the atmosphere, about twenty times more than the…

access_time33 min.
goings on about town: this week

Tina Turner is seventy-nine and happily retired in Switzerland, but her story and her music are still rever-berating to the rafters in “Tina: The Tina Turner Musical,” which is playing in London, in Hamburg, and now on Broadway. The show, in previews at the Lunt-Fontanne, traces the singer’s beginnings, in Nutbush, Tennessee; her Motown rise to fame; and, of course, her turbulent partnership with Ike Turner, whose creative control and physical abuse she escaped in the mid-seventies. Adrienne Warren (above) plays the title role. ART Roy DeCarava Zwirner CHELSEA The tremendous shows of DeCarava’s black-and-white work currently on view at two locations—“Light Break,” on West Nineteenth Street, and “the sound i saw,” on East Sixty-ninth Street—are the first large-scale exhibitions of his photographs to be mounted in New York since a 1996 retrospective at…

access_time3 min.
tables for two: miss ada and golda

The tantalizing combination of brown butter and fried sage may have its origin in Italy, but it turns out to work just as well with pita as it does with pasta. At Miss Ada, a restaurant in Fort Greene, it gets spooned, nutty and fragrant, over a sweet but earthy carrot hummus, and again over a bowl of fluffy whipped ricotta. The pita—warm, puffy, chewy—goes perfectly, too, with a rich, stretchy stracciatella cheese, its milky surface marbled with little golden ponds of olive oil and topped with, depending on the season, heirloom tomatoes, basil, cucumbers, and red onion, or snap peas, blood orange, ground-cherries, and kumquat. “Mediterranean with a twist” is how the restaurant describes its food. The chef and owner, Tomer Blechman (late of Bar Bolonat, Gramercy Tavern, and Maialino),…

access_time5 min.
comment: party on the line

President Trump has an idiosyncratic view of what he calls “rights,” which he seems to conflate with any power, mechanism, or maneuver that will allow him to avoid legal jeopardy. In a letter sent last Tuesday to Nancy Pelosi, the Speaker of the House, and to several committee chairs, Pat Cipollone, the White House counsel, said that Trump would not comply with requests from the House’s impeachment inquiry, owing to his duty to “preserve the rights” of future Presidents. The inquiry itself is unconstitutional, the letter charged—although the Constitution expressly gives the House the right to conduct it. On Wednesday, Trump said that he would consider coöperating only “if they give us our rights,” echoing a tweet from the previous day, in which he said that he couldn’t let a…

access_time4 min.
you’re fired!: trump, unemployed

Donald Trump, in a recent phone call with House Republicans, expressed the concern that impeachment is a “bad thing to have on your résumé.” Truth is, we’ve all been there. But, whether it’s a piddling score on the SAT, a history of drinking on the job, or a “constitutionally illegitimate” congressional inquiry, there’s always a way to put a positive spin on it when searching for the next gig. “The joke is that nobody reads the résumé,” Nick Corcodilos, a professional recruiter based in New Jersey, said. “It’s scanned by a machine.” Corcodilos runs a Web site called Ask the Headhunter and is known for what he describes as his “iconoclastic techniques.” He can help you get a job, but he’s more interested in dismantling our broken hiring system. He charges…

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