Cover of October 30, 2017, Issue

Print Magazine

October 30, 2017, Issue

Cover art by Brian Stauffer

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Editorial

Mark Zuckerberg

In Facebook We Antitrust

The social-media giant’s reach and power are unprecedented.

Danny Meyer Has a Few ‘Tips’ of His Own

An interview with the restaurateur behind Shake Shack on ending tips and educating diners.

Beatrice Fihn

Preventing World War III While There’s Still Time

Or, how we can learn to start worrying and end nuclear terror.

Michael T. Klare

Column

Las Vegas Shooting Vigil

The Color of Terrorism and the Whiteness of the Lone Wolf

We’ll do everything to prevent terrorist attacks, but are seemingly powerless against white male shooters.

Trump in Alabama

Is Trump a Liar or a Lunatic? Both.

The media must stop normalizing Trump’s bizarre and dangerous actions.

Harvey Weinstein

Harvey Weinstein, Hollywood Predator

Letters

Letters From the October 30, 2017, Issue

Thoughts on What Happened… Down with epistocracy… BLM articles matter… In Manning veritas… English lessons…

Feature

What Is Silicon Valley Doing to Your Dinner?

An illustrated guide to the future of food.

How Food Brought an Unlikely Group of Syrian Refugees Together

Stuck in Greece, families found comfort in culinary rituals.

What’s Behind India’s ‘Beef Lynchings’?

Bans on cow slaughter have become a pretext for violence against the country’s Muslim minority.

Fighting Spirits: 3 Cocktails to Fuel the Resistance

These days, the news goes best with a stiff drink.

Did Monsanto Ignore Evidence Linking Its Weed Killer to Cancer?

This could be the company’s “Big Tobacco” moment.

Can Local Food Help Appalachia Build a Post-Coal Future?

From shucky beans to kilt lettuce, the region’s cuisine reflects a dual reality of poverty and ingenuity.

The Grain That Tastes Like Wheat, but Grows Like a Prairie Grass

For 12,000 years, human agriculture has cultivated grains that are replanted every year, at enormous environmental cost. Kernza represents a new way forward.

Madeline Ostrander

The Future of Food

How do we build a just, sustainable food system?

Raj Patel and Saru Jayaraman and John W. Boyd Jr. and Lindsey Shute and Dana Perls and Zoë Carpenter

Books & the Arts

A Shimmery Cube

What is the science behind how we experience architecture?

Paul Goldberger

International Territory

Three new books map the ambiguities of the UN’s extraterritorial status.

Atossa Araxia Abrahamian

The Power Historian

What was Arthur Schlesinger’s “vital center”?

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