Helen Rosner
I write about food (mostly) for the New Yorker (mostly) and I would really appreciate it if people would stop saying I’m a restaurant critic (I’m not) | she/her
Last synced from Twitter 1136d ago
Blow Up the Restaurant Industry and Start Over
Xena WorrierPrincess - The New Republic 10d 4 tweets
A system that relies on exploitation isn’t one that should survive the pandemic. There’s a better way to feed people and care for workers.
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Helen Rosner Further reading: this great + broad + deep TNR piece from 9d
The Case for Letting the Restaurant Industry Die
The New Yorker 9d 8 tweets
Tunde Wey, the New Orleans-based activist-artist and cook, describes his radical vision of a more equitable culinary world.
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Helen Rosner Am I an idoit? Click and decide 4 urself! 9d
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Helen Rosner “Who can we expect to win, who can we expect to lose? Spoiler: it’s the same people who win, the same people who lose.” I talked to Tunde Wey, and it’s really really worth a read. 9d
Doordash and Pizza Arbitrage
Themargins.substack.com 14d 37 tweets
There is such a thing as a free lunch
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Helen Rosner This is amazing and you should read it 14d
Even If You're Trying To Avoid Grubhub By Calling Your Favorite Restaurant Directly, Grubhub Could Still Be Charging It A Fee
Venessa Wong - BuzzFeed News 16d 12 tweets
“If a customer calls to place a coffee order, we’re paying a $6.42 fee — for a coffee.”
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Helen Rosner Love seeing the great deep diving on GrubHub’s predatory practice of hijacking restaurants’ phone numbers and charging them for incoming calls 16d
What It Will Take for Restaurants to Survive
The New Yorker 25d 2 tweets
“My concern isn’t actually getting open,” the chef and TV personality Tom Colicchio says. “My concern is, once you’re open, how do you last for a year?”
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Helen Rosner I had the great pleasure of talking with , one of the chefs fighting on the front lines to save America’s restaurants and their 11 million workers, about what—if anything—can get us through this 25d
Helen, Help Me: Is a Ramp Grown on My Windowsill Still a Ramp?
The New Yorker 29d 2 tweets
Advice from our food correspondent on cooking for one, uses of rib-eyes, and the logical conundrum of cultivating a wild plant.
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Helen Rosner This is my favorite HHM yet. Maybe my favorite thing I’ve ever gotten to write. I’m pretty sure you can guess why. 29d
Samin Nosrat Wants Us to Make Lasagna Together
Nytimes.com 34d 3 tweets
The “Salt Fat Acid Heat” authorhas long gathered people around a table.But what will happen when the festivities move to that sometimes-terrible place, the internet?
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Helen Rosner . wants all of us to make lasagna on Sunday so I’m absolutely gonna make a lasagna on Sunday 34d
Amazon-owned Whole Foods is quietly tracking its employees with a heat map tool that ranks which stores are most at risk of unionizing
Hayley Peterson - Business Insider 41d 20 tweets
Stores' risk scores are based on more than two dozen metrics, including racial diversity, employee turnover, and "tipline" calls.
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Helen Rosner “Whole Foods tracks unionization risk with heat map”——holy shiiiiiiit 41d
Helen, Help Me: How Will I Know It’s Time to Eat the Emergency Beans?
The New Yorker 48d 2 tweets
Learn how to embrace canned sardines and anchovies, how to expand your spice horizons, and when to start raiding the freezer—or not.
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Helen Rosner I love love love the questions you wonderful folks sent in for round two of Helen Help Me! (Even if I did let myself get a little bleak by the end.) 48d
Pick Up the Damn Phone, and Other Thoughts on Ordering Restaurant Delivery
The New Yorker 55d 3 tweets
Ordering in food during the coronavirus pandemic is an exquisite luxury. It’s also an ethical and practical minefield.
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Helen Rosner Is it better to support a restaurant through a predatory intermediary than to not support them at all? I don’t know, I don’t know. 55d
They’re the Last Couple in Paradise. Eventually, It May Bankrupt Them.
Nytimes.com 56d 43 tweets
Surrounded by a fleet of staff, who are also stranded, one couple is trapped in an eternal honeymoon in the Maldives.
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Helen Rosner God I wish this were a haunting allegorical novel and not reality 56d
Helen, Help Me: Advice on Quarantine Cooking and Other Quandaries
The New Yorker 66d 1 tweets
Learn how to establish kitchen equity among roommates, and make a potato soup that doesn’t fill you with a soul-deadening sense of boredom.
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Helen Rosner Well, I have an advice column now! This week: baking bread, roommate troubles, and the only acceptable conditions in which one should eat potato soup 66d
MERCH - @helenr
Instagram.com 73d 1 tweets
See Instagram ‘MERCH’ highlights from Helen Rosner (@helenr)
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Helen Rosner ICYMI my Insta highlights right now are full of cool merch you can buy from SEVERAL HUNDRED independent restaurants, coffeeshops, bakeries, taquerias, bars, etc. across the US, to help them & their staff weather this terrifyingly unstable moment 73d
We Are All Irrational Panic Shoppers
The New Yorker 87d 7 tweets
When we see people go out of their way to protect themselves from disaster, no matter how unlikely, we don’t want to be the only ones left undefended.
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Helen Rosner I attempted to go grocery shopping! 87d
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Helen Rosner I attempted to go grocery shopping and instead stared into the abyss 87d
Nothing Compares to Yuzu
The New Yorker 94d 2 tweets
The knobbly-skinned Japanese fruits are among the most exquisite members of the citrus family, and yuzu kosho—a fiery-hot condiment of chiles, zest, and salt—shows off all that’s wonderful about them.
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Helen Rosner The most important thing I’ve ever accomplished in my entire life was getting a green light for this headline 94d
“I Fail Almost Every Day”: An Interview with Samin Nosrat
The New Yorker 98d 8 tweets
The chef, cookbook author, and star of the Netflix series “Salt, Fat, Acid, Heat” talks about the challenges of writing her next book, her relationship to fame, her attempts at veganism, and more.
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Helen Rosner Last month I had a deep, long, mind-expanding conversation with Samin Nosrat, and now you can read it! 98d
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Helen Rosner "The idea was that, maybe by learning about somebody’s food culture, maybe you’ll have some more compassion for them. Well, that all felt real great in the moment, but the world keeps getting darker." 97d
A Couple in China on Living (and Cooking) Under Coronavirus Lockdown
The New Yorker 107d 2 tweets
Chris Thomas and Stephanie Li, who run a popular YouTube channel on Chinese cooking, explain how they have been buying and preparing food in the city of Shunde.
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Helen Rosner I couldn't stop thinking about that amazing Reddit post about living & cooking under coronavirus lockdown in Shunde, China, so I skyped the folks who wrote it and we had a truly fascinating conversation 107d
r/Cooking - What the coronavirus forcing me in lockdown's taught me about cooking; plus, how to make Mantou (馒头)
reddit 113d 4 tweets
3,286 votes and 151 comments so far on Reddit
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Helen Rosner Absolutely riveting Reddit post about cooking at home in Shunde, Guangdong, while the city is locked down for coronavirus panic 112d
The Many Lives of Roberto, a Soup
The New Yorker 138d 6 tweets
When a recipe goes viral, it can give rise to a sense of community that is almost physically tangible.
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Helen Rosner I wrote about a quiet moment of social media magic (thus possibly ruining it) 138d
The Best Things I’ve Eaten This Decade
The New Yorker 152d 1 tweets
So much of the pleasure of eating is tied up in the specific, ephemeral gestalt of the moment, even if the food is identical down to the molecule.
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Helen Rosner Is it a listicle or is it an existential meltdown???? 152d