WURTSBORO, N.Y. — Two hundred years ago, when the Catskill region was among the cider-making centers of the adolescent United States, more than 14,000 varieties of apples had been identified growing in the Northeast. But by the mid-20th century, that number had dwindled into the double digits. And in 2008, when Andy Crown Brennan and…
Bodies that migrate across borders undergo tremendous change. Immediately, feet alight on alien terrain, ears channel novel sounds and noses breathe in unfamiliar scents. More gradually, daily routines fall into new rhythms, cultural norms hybridize and dreams evolve. Another transformation occurs deep within the body, two recent studies from the Netherlands and United States find,…
Image Additional reporting by John Peabody. Wendy MacNaughton is a graphic journalist based in San Francisco. You can find her via website and Instagram.
Before his teenage years, Flynn McGarry contrived a fully functional kitchen in his bedroom. Nurtured by parents who were professionals in creative fields, he enlisted his school pals to “staff” his increasingly elaborate meals, made in a style heavily influenced by the elegant minimalism of restaurants like New York’s Eleven Madison Park. His Los Angeles…
Good morning. Yesterday led into a long night for newspaper peopleand all those who bird-dog the mood of the nation and the actions of its electorate. Today, pundits will try to tell us what happened and why it matters or doesn’t. Wherever you stand on the political spectrum, it may leave you more exhausted still.…
Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasks. None of them — picking and chopping parsley, peeling and mincing garlic, browning pans of ground meat — were particularly difficult. But at the scale required in a professional kitchen, they felt Sisyphean. And even though it has been…
Headliner Benno Jonathan Benno’s latest, the crown jewel of his collection of spots in the restored Evelyn Hotel, is finally poised to open. Finally is the operative term here as the chef, who cooked at Per Se and Lincoln Ristorante, said he has been waiting about 30 years to open his own restaurant, spending the…
For most of its time on earth, the New York slice has not been seen as a product that needed tinkering. Yes, pizza in the city has been accessorized with toppings from crayfish (not bad) to Buffalo chicken (hmm) to Caesar salad (no, no, no, no, no). But the foldable, portable triangles of cheese, sauce…
Skip the tablecloth, or even the place mats. These new linen runners, nearly 8-feet long (90 inches) and 16-inches wide, will smarten your holiday table the way a great belt or tie might enhance your outfit. They come in autumnal tones — “merlot” and “curry” — with contrasting edging, but if your tastes are more…
I got my first baking job through a friend of a friend of a friend and lost it a month or so later. I had no experience as a baker, no training, but I got lucky: The restaurant, the long-gone Soho Charcuterie, needed an extra pair of hands when my name came up. I was…