ESSEX, Mont. — The long freight trains climb slowly over Marias Pass, through snow-draped mountains south of Glacier National Park and north of the Great Bear Wilderness, snaking through some of the wildest country in the Lower 48. Some 25 trains a day, each a chain of 90 to 120 cars, make the journey over…
WASHINGTON — President Trump told a group of governors on Monday that he was pulling back from efforts to repeal the Affordable Care Act, reasoning that with the end of the individual mandate already in force, the law was basically “not Obamacare anymore.” About an hour later, the White House released a budget proposal for…
In the search for the animal source or sources of the coronavirus epidemic in China, the latest candidate is the pangolin, an endangered, scaly, ant-eating mammal that is imported in huge numbers to Chinese markets for food and medicine. The market in pangolins is so large that they are said to be the most trafficked…
It was a staple of medical thinking dating to the 1910s that stress was the body’s alarm system, switching on only when terrible things happened, often leaving a person with an either-or choice: fight or flight. The neuroscientist Bruce S. McEwen trailblazed a new way of thinking about stress. Beginning in the 1960s, he redefined…
Premade simmer sauces have become a big thing for shortcutting Indian cooking at home. Now, Charles Phan, the founder and chef at the Slanted Door restaurant in San Francisco, has taken the same approach to Vietnamese fare. He has introduced four braising sauces, two for quick stir-fries and two for slower simmers; each comes with…
Some hard-to-find seafood from across the globe sits alongside the usual fillets of black sea bass and piles of clams at Essex Pearl, a fish market and restaurant in the new Market Line food hall on the Lower East Side from the fishmonger Steven Wong. Tempted by some Maine sea urchins, slender Massachusetts razor clams…
Johan Halsberghe — a Belgian chef who started making fresh chocolate mousse for high-end markets to sell in little plastic cups a few years ago — has outgrown his Brooklyn kitchen and has moved his production to East Harlem. His new space includes a small dessert bar in the front, where he sells the chocolate…
Nick Anderer and Chintan Pandya are among the chefs participating in the coming season at De Gustibus, the cooking school at Macy’s, which, for 40 years, has tapped top chefs for its classes. Mr. Anderer, formerly a star in Danny Meyer’s restaurant group, recently opened Anton’s, a tavernlike spot with some throwback touches. He leads…
Suppose you just want dinner, instead of making your own or opening a delivered collection of premeasured components. Enter Ipsa Provisions, a frozen food company from Micah Fredman, a chef who worked at several restaurants, including Gramercy Tavern, and Joshua Brau, who was at Chipotle and Blue Apron. Among the company’s mostly uncommon offerings —…
Jen Pelka, an owner of the Riddler in the West Village, has long wanted to serve her own Champagne. She finally found a small grower-producer in France, and now, with her brother, Zach Pelka, she’s got a Champagne that’s exclusively hers. One requirement was that it had to be from a house run by women.…