Issue August 7, 2023 - The New Yorker (2024)

Home//The New Yorker/August 7, 2023

Founded in 1925, The New Yorker publishes the best writers of its time and has received more National Magazine Awards than any other magazine, for its groundbreaking reporting, authoritative analysis, and creative inspiration. The New Yorker takes readers beyond the weekly print magazine with the web, mobile, tablet, social media, and signature events. The New Yorker is at once a classic and at the leading edge.

in this issue

Goings on About TownGoings On: Goings OnAUGUST 2 – 8, 2023The vital and necessary exhibition “Africa Fashion” (at the Brooklyn Museum, through Oct. 22) gives viewers the opportunity to examine garments—and attendant conceptions of self-presentation—that amount to a very particular way of being that doesn’t necessarily exclude colonial influence. African designers ranging from Kofi Ansah to Imane Ayissi took ideas from Europe, and from the rest of the world, to make their remarkable work, just as the world has for so long taken from Africa. All this is enhanced by the influence of clothing, objects, and hair styles indigenous to each designer’s home region. Africa is not one place, and the curators Ernestine White-Mifetu and Annissa Malvoisin provide the space to embrace its multiplicity.—Hilton AlsABOUT TOWNPOP MUSIC | If the sugar-rush bliss of Carly Rae Jepsen’s…5 min

Goings on About TownTables for Two: Café MarsHumor might be the hardest thing for a restaurant to get away with. Plenty of attempts can be found, especially at billionaire-bait tasting-menu spots, where caviar in an ice-cream cone is hailed as the pinnacle of whimsy. The new Café Mars, in Gowanus, bills itself as “an unusual Italian restaurant,” and I was worried, heading in, that I would feel coerced into surprise or amusem*nt as each dish hit the table. I don’t know what I was so afraid of. “Unusual,” in Café Mars’s case, doesn’t mean predictable trompe-l’oeil or edgy for the sake of edgy. The flavors are familiarly Italianate, but they come in unexpected combinations, in weird and wondrous shapes and textures.The restaurant’s space was previously home to an Italian deli; decades before that, it was a pasta…2 min

The Talk of the TownComment: A Nation AflameIn Israel, the saying goes, there are four seasons: election, war, strike, and summer. These bleak, blazing days in the country are a result of the first. Last year, elections brought to power the most extremist government in its history. Israel has no written constitution, but until last week the authority of the government and the Prime Minister was limited by the Supreme Court’s ability to overturn decisions and appointments that it deemed “extremely unreasonable.” Now the Knesset, with its right-wing majority, has passed a law eliminating this power, and legal experts warn that a rise in cronyism and corruption is likely. As Mordechai Kremnitzer, a scholar of constitutional law, wrote in the liberal newspaper Haaretz, “Limiting the judicial review will encourage the government to make unacceptable decisions, both in…5 min

The Talk of the TownBillion-Dollar Jogger: Trump’s GuyDrew Findling stepped out of his black Mercedes-Benz on a sticky recent morning in North Atlanta, wearing black shorts, a black shirt, black shoes, a black hat, and black shades. He was preparing to go for a run. “I can run any pace you want,” he said, “unless you’re trying to break the 10K record.” Findling, who is sixty-three, belongs to the Athletics Hall of Fame at nearby Oglethorpe University, where, he said, he once clocked a 4:37 mile during a cross-country race. But he’s better known as the man representing Donald Trump as he faces likely charges of election interference in Georgia, and as the #BillionDollarLawyer. The late Young Dolph, one of Findling’s many hip-hop clients, bestowed the nickname in 2017, after he’d summoned Findling to meet him at…4 min

The Talk of the TownAnti-Perfectionism: Waste NotThe Li sisters, Margaret and Irene, have a saying: “If it is delicious in general, it will be delicious in a dumpling.” Cheddar-scallion-potato dumpling? “It’s our love letter to the pierogi, and all Eastern European forms of starch wrapped in starch,” Irene says. Dumplings made from leftovers? God, yes. In June, Margaret and Irene published their second cookbook, “Perfectly Good Food,” a guide to zero-waste cooking, which includes recipes for such delectables as Cream-of-Anything Soup, Fridge-Cleanout Fried Rice, and Choose-Your-Own-Adventure Vegetable Paella.Some forty per cent of the food grown in America is thrown away, much of it from people’s kitchens. And food is expensive! The book advocates a jazzy, contingency-driven approach to household thrift. A recipe might call for any crunchy vegetable, the meat of your choice, or thinly sliced…4 min

Issue August 7, 2023 - The New Yorker (2024)

you may also like