Writer + Editor

Writer + Editor

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You suck at restaurant reservations

The high-tech, high-stakes race to help restaurants manage us, the unruly and unreliable customers

The high-tech, high-stakes race to help restaurants manage us, the unruly and unreliable customers

[nymag.com]
[PDF]

All Removing my fallopian tubes The race to find plants for a hot planet Meet the ghost franchises Vaxxed but not relaxed What is gaslighting? The State Fair is canceled. Deep-fried Oreos are not. Analyzing the feedback economy A Thanksgiving flowchart for the undecided cook Campus dining trends Unmute that Zoom call Nonalcoholic cocktails' most unexpected fans: kids Will cows be obsolete? A marketplace for imperfect produce Inside the hottest scene in Toledo, Ohio The threat of violence remains all too real for fast-food workers Chicago dog bars: Where everyone knows your pup's name Six new takes on the spritz to try before summer ends "It's real easy to be ordinary. Some people are complacent like that." The $15 mocktail is here America is developing a Roman-style pizza addiction You suck at restaurant reservations A new report shows dangers of meat production in America Getting a handle on the wellness-branded beverage trend People for Urban Progress is on a Mission to Upcycle Every City in America Barbed wire. Broken bones. Wait, you paid to do this? The unlikely appeal of adventure racing For the Love of Winston 10 (non-Ivy) colleges for young women who want to change the world Kids, car, white picket fence. Not the American Dream many millennials will have—and that’s okay The 90-year-old with a 27-year-old roommate, and other unconventional tales of New York living With just 302 residents and a rowdy bar scene, Madeline Island is Wisconsin’s best secret Green apples may be the new Advil, according to a lab devoted to the science behind smell My life on the front line: 3 journalists share the stories behind their reporting in the Middle East The future of birth control: 4 new options scientists are testing, including a vaccine

Removing my fallopian tubes The race to find plants for a hot planet Meet the ghost franchises Vaxxed but not relaxed What is gaslighting? The State Fair is canceled. Deep-fried Oreos are not. Analyzing the feedback economy A Thanksgiving flowchart for the undecided cook Campus dining trends Unmute that Zoom call Nonalcoholic cocktails' most unexpected fans: kids Will cows be obsolete? A marketplace for imperfect produce Inside the hottest scene in Toledo, Ohio The threat of violence remains all too real for fast-food workers Chicago dog bars: Where everyone knows your pup's name Six new takes on the spritz to try before summer ends "It's real easy to be ordinary. Some people are complacent like that." The $15 mocktail is here America is developing a Roman-style pizza addiction You suck at restaurant reservations A new report shows dangers of meat production in America Getting a handle on the wellness-branded beverage trend People for Urban Progress is on a Mission to Upcycle Every City in America Barbed wire. Broken bones. Wait, you paid to do this? The unlikely appeal of adventure racing For the Love of Winston 10 (non-Ivy) colleges for young women who want to change the world Kids, car, white picket fence. Not the American Dream many millennials will have—and that’s okay The 90-year-old with a 27-year-old roommate, and other unconventional tales of New York living With just 302 residents and a rowdy bar scene, Madeline Island is Wisconsin’s best secret Green apples may be the new Advil, according to a lab devoted to the science behind smell My life on the front line: 3 journalists share the stories behind their reporting in the Middle East The future of birth control: 4 new options scientists are testing, including a vaccine