Hannah Goldfield

1 week ago | newyorker.com | Hannah Goldfield

As a kid growing up in Hermosillo, the biggest city in the arid northern Mexican state of Sonora, Ruben Leal took the region’s signature flour tortillas for granted. You could find them not only in tortillerias—where veteran makers would flip them, sometimes bare-handed, on a ripping-hot comal—but also at any of the city’s abbarotes, or corner stores, where “they have fresh ones that the tortilla lady dropped off early in the morning,” Leal told me.

1 month ago | newyorker.com | Hannah Goldfield

In the past seventy-five years in America, the nutritional bar has gone from niche to mainstream. In the fifties, Bob Hoffman, of York, Pennsylvania, known as “the father of weightlifting,” and an early manufacturer of barbells, hawked a product called Hi-Proteen Honey Fudge.

2 months ago | newyorker.com | Hannah Goldfield

In 2021, Avish Naran had an epiphany. After graduating from culinary school, in Napa, he’d been cycling through the kitchens of high-end Indian restaurants in San Francisco and New York—Rooh, August 1 Five, Indian Accent—with an eye toward opening his own someday. “And then I realized, like, dude, there’s no fucking way that I’m going to be able to do this shit as good as, like, any of these people,” he told me, referring to his former bosses.

2 months ago | flipboard.com | Hannah Goldfield

12 hours agoIn 2010, a programmer who was mining bitcoin famously made the comically expensive mistake of spending 10,000 bitcoin on two pizzas. As of this writing, those coins would be worth $850 million dollars. While there are few comparisons to that kind of miscalculation, the prospect of adding interest …

2 months ago | vanityfair.it | Hannah Goldfield

Se ogni città ha il suo simbolo gastronomico, quello di Los Angeles è facilmente riconoscibile in Erewhon, la catena di supermercati di culto dove un litro di acqua «iperossigenata» costa ben 13 dollari (circa 12 euro). Nato nel 1966 a Boston come chiosco di cibi salutari, tra germogli di soia e dispenser di prodotti sfusi, è il frutto dell’intuizione di immigrati giapponesi che promuovevano la dieta macrobiotica.