Helen Rosner

@hels.bsky.social

71882 Followers 551 Following

“Zizek if he was a woman and loved sandwiches” New Yorker staff writer, dept. of mastication It’s always Free Palestine 🍉

THE FOOD SCENE THE STELLAR NEW RESTAURANT THAT'S PUT A MUSEUM ON THE MAP Zoli, which now anchors the sprawling East Williamsburg art space Amant, earns its experimental flourishes by delivering pleasure at every turn. By Helen Rosner July 12, 2026
Exclusive: First Predictive Al Platform L... Hi Helen You can now have a personal astrologer in your pocket, anytime, anywhere, 24/7. Meet MAX: Your Virtual Oracle Gateway™ — a first-of-its-kind, p...
There is a distinction worth drawing between luxury and beauty, or more precisely between opulence and grace. Marcel is a useful case study. Everything about the place signals a level of unrestricted aesthetic devotion at which money seems almost an abstract annoyance. There's a Helen Frankenthaler on the wall, and a Robert Indiana tucked coyly under the stairs. And yet money, in its most indiscreet sense, is everywhere: each piece of flatware and plateware is available for purchase, as your server may mention, and bronze-framed vitrines that serve as subtle room dividers display treasures from Sotheby's—a claw-like Chaumet necklace, a pocket-size John Chamberlain "tidbit" sculpture—with placards noting, pointedly, "price available on request." In the dining room's previous lives —say, as Flora Bar, in the Met days-lunch might be followed by a wander upstairs to see a collection of Munch or Celmins paintings, and diners at Marcel can similarly tour certain Sotheby's floors that are open to the public. Still, there is a fundamental difference between a show and a showroom: one is culture, the other is retail. Restaurants, at their best, are adept at fusing the two, which I suspect is why Marcel feels compelling and coherent even when its corporate landlord fails to muffle the ka-ching of the cash registers.
Puzzleheaded_End6145 • 4h ago In Frozen when Princess Anna meets Hans they have an exchange of words where she talks about her sister and how it would have been better not to meet her because of her character but the two characters hadn't spoken to each other for years, this line of dialogue probably comes from one of the versions of the films where unlike the film Anna and Elsa actually spoke to each other during all those years 公15 • Reply 88 Award A Share
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^ See also • Ecclesiastes • Methodism • "On Slide Inn Road" • Particular judgment • Sheol
r/FoodNYC u/Upbeat_Plate_5125 • 1h Does anyone remember what type of honey mustard was used at Mars 2112? Question Join I'm pregnant and got a craving from YEARS AGO and it was specifically the honey mustard that they used at mars 2112. I remember it being BRIGHT yellow and it is most definitely not Ken's. I remember it being on the sweeter side. I know this is so random but I'm hoping that someone here worked there or remembers the brand. Please help me out!
Email: Steak 'n Shake announced today that Michael Boes, one of the leading developers of the 2025- 2030 Dietary Guidelines for Americans, is joining the company to serve as the industry's first Chief MAHA (Make America Healthy Again) Officer.
Google search for “gerlic sticky” These are results for garlic sticky Search instead for gerlic sticky
might pivot anyway. If I told you "a food science company famous for making monosodium glutamate is pivoting to Al," you'd be like "sure right whatever, just like the karaoke one." But here is a pretty amazing activist presentation that Palliser Capital released this week, arguing that Ajinomoto Corp., which discovered umami and invented MSG, also controls a bottleneck in the Al supply chain: Ajinomoto's mastery of complex polymer chemistry - developed in food science - uniquely positioned the company to solve the most difficult materials problem in advanced semiconductor packaging.... Ajinomoto Build-up Film (ABF) - a high-performance insulating polymer film used in semiconductor substrates, enabling ultra-fine wiring and multi-layer interconnects between chips and circuit boards ... has become the industry standard insulating film for high-end package substrates, ... with no qualified substitutes at the high end. It has been making this stuff since 1999. But, says Palliser, the market doesn't appreciate it because, you know, food seasoning company: Despite owning one of the most critical materials technologies underpinning global Al infrastructure, Ajinomoto currently trades at a significant valuation discount to its ABF substrate customers. Resolving the drivers of this valuation disconnect could unlock well over 70% upside to the current share price and support sustained long-term value creation in the interests of all stakeholders. "The rapidly expanding and lucrative Functional Materials (ABF) business is hidden under the Healthcare & Others business segment," notes the presentation. You don't even have to pivot! Just talk about the Al more. (Also raise prices: "The fund is calling for a more than 30% increase in prices for Ajinomoto Build-Up Film," notes Bloomberg's Alice French.) The world is complicated, and why wouldn't inventing MSG set you up to build Al chips?
Screenshot of a Threads post from user thehealthymodel Called Disney today booking a trip for my little sister (travel advisor things El). I gave the rep her hyphenated last name. rep pauses. then goes "...is that a name or a math problem?" turns out her last name sounds like an equation and none of us had ever noticed until a Disney rep said it out loud.
Tweet from user sensory homunculet... @myfriendcallie God i love new york. Where else in the world can you get a sandwich 5:02 PM • Nov 2, 2022
As the other children wailed, little Moana wandered to the ocean shore. She saw a baby turtle in trouble, so she helped it to the water. As the turtle swam away, Moana saw a pretty shell. She picked it up, and the ocean backed away to reveal more shells. Moana giggled as the ocean presented her with a beautiful green stone! When Chief Tui called for his daughter, the ocean gently set Moana back on the beach before he arrived. And as Tui lifted Moana, the little girl accidentally dropped the ocean's gift. Gramma Tala saw everything and smiled. She knew what the stone was, and she took it. When the time was right, she'd return it to Moana.
A 3-year-old gazing up at an out-of-frame movie screen in absolute rapturous wonderment, clutching a paper popcorn bag, bathed in the red glow of movie magic
Menu item 29: Bacon Stuffed Dates: Bacon-filled dates with bold flavor
Four selections from a visual menu. 9: Bacon Jalapeño Stuffed Dates. 10: Bacon Stuffed Dates: dates filled with smoky bacon. 11: Bacon Stuffed Dates: Savory bacon filled dates. 12: Bacon Stuffed Dates: Classic sweet and salty date bite.
FB commenter: Does "beef jerky" mean anything historically in slang terms for this type of stuff? | was looking at an email where they mentioned having beef jerky at a nice restaurant and that led me to a rabbit hole. There's a whole lot of communication about beef jerky that doesn't seem to fit- emails asking- people to make more beef jerky- getting beef jerky before a big trip- securing beef jerky and keeping it cold and insulated- not checking the beef jerky in your baggage at the airport-asking to be taught how to make beef jerky-saying that JE had been going through a lot of beef jerky ie 70 pounds of beef in the previous two weeks. Reply: That is VERY interesting.
WE CAN ALL AGREE THAT FOOO IS JUST A VEHICLE FOR SAUCE, RIGHT? The thing is, most tasty sauces suck. They're loaded with hidden additives, "natural" flavors (whatever that means), crappy fillers, and inflammatory oils. You're told to use a sad little teaspoon or skip it altogether. (TRAGIC.) Enter She's the Sauce.
THE FOOD SCENE HELEN, HELP ME: ON THE PHENOMENOLOGY OF CHEESEBURGERS A New Yorker food critic answers questions about burger toppings, beef tallow, and the subjectivity of memory. By Helen Rosner January 18, 2026
THE FOOD SCENE HELEN, HELP ME: ON THE PHENOMENOLOGY OF CHEESEBURGERS A New Yorker food critic answers questions about burger toppings, beef tallow, and the subjectivity of memory. By Helen Rosner January 18, 2026
Regardless of your opinion of President Trump's actions to have the military capture Nicolas Maduro and his wife and bring them to the U.S. to face charges, if the Venezuelan people voted to join the United States as the 51st state, would you favor or oppose allowing that to happen? Strongly favor • Somewhat favor ) Somewhat oppose • Strongly oppose • Don't Know
Screenshot of Poshmark user @nwtbrands2love3 who has 259k listings and 16K items sold
Front packaging for a frozen meal of spaghetti carbonara with broccoli: “Kanzen Meal: Inspired by Japanese craftsmanship.”The slogan is “Comfort food for well being.”
Why keep Babbo going at all? This, to me, is the big question. Babbo was wonderful, epoch-defining—but it was. Its revival, like any revival, is a sort of exhumation, and inevitably also a bit of an autopsy. We know what went wrong; the investigation into Batali's misdeeds helped win the Times a Pulitzer, for goodness' sake. The big, brash, magnificent era that came before all of that, when the island of Manhattan was studded with Batali joints, each one exploring a different facet of the cuisine of Italy, came to an abrupt and ignominious end. Starr's Babbo might be most generously understood as an attempt to surgically separate art from artist: it asks us to revel in the heyday of Babbo, its warmth and vivacity, while studiously avoiding any acknowledgment of the man who created and embodied it. This isn't an outlandish request-we're great at selective sanitization; not too many Great Gatsby-themed parties feature dead bodies in the swimming pool-but in this case it's a futile one. Batali's presence is so strong at Babbo, even now, that his orange Crocs might as well be mounted over the door.
Dog who just pooped looking very proud of herself; dog poop wrapped up in the evangelical Chick tract “Gomez is Coming”
Highlighted text: soup has no place on the Thanksgiving table, where its slow slurping deadens the momentum of both dinner and conversation; if it's got to be served, it should be ladled into tiny teacups or sturdy little glasses, and sipped (no spoons!) as a standing hors d'euvre.
Thanksgiving, as it tends to be celebrated, is the most honest American holiday: all appetite, no apology. Every other event on our civic calendar asks us to remember something noble, or to mourn something tragic, or to celebrate something grand or abstract, but Thanksgiving just asks us to be hungry together, and then to eat. In any year, this would be a potently simple path to commonality; it might be the last truly unifying experience available to us as Americans. This year, sitting down for a feast in a time and a place and a nation that seems to be actively working to become more brutal, more indifferent, more willing to make people suffer for the sin of being poor or sick or born in the wrong skin or to the wrong parents or on the wrong side of an arbitrary line, the absurdity of it all is amplified. We feed others, we feed ourselves, and what else is there? At the table, at least, we can control something: the menu, the rituals, whatever small ferocious beliefs we hold about the holiday itself.
Absolutely killer book cover design with two bundled-up Victorian girls atop a white snowdrift against a red sky, while freaky-ass wolves with red tongues circle below. The hand-lettering reads “The Wolves of Willoughby Chase / Joan Aiken”
New message Someone sent you a message from Main Entrance: 'hell delivery'
(As it happens, Chateau Royale's executive chef, Brian Joung was a cook at the Quilted Giraffe back then.) Thanks, perhaps, to its insouciant, class-warface-inciting name, the beggar's purse became a sensation, helped, no doubt, by its face-melting price tag: when the item débuted, in 1981, the Quilted Giraffe charged thirty dollars apiece; by the end of the decade, it was fifty dollars. Chateau Royale's beggar's purses run thirty-nine dollars per ping-pong-ball-size bundle- depending on how you look at it, this is either a scandal or a hell of a deal.
THE FOOD SCENE HOW FRENCH SHOULD A RESTAURANT BE? Chateau Royale, from the team behind Libertine, pulls out all of the Gallic stops without, for the most part, feeling ostentatious or conceited. By Helen Rosner October 12, 2025 Chateau Royale both plays its Frenchness straight and wears it lightly. Photographs by Thea Traff for The New Yorker
Grocery bin full of limes with a sign affixed reading “15/$2.00”
"I'm usually pretty appalled by the perspective and issues that Bari has decided to use her considerable platform to amplify," Rosner wrote to me in an e-mail. "Even more, I find her apparent bafflement at being joked about and criticized-even as she has made her profession out of diminishing and criticizing people with whom she disagrees-to be cut from the same flimsy moral fabric as her public opinions."
EVERYTHING YOU NEED TO KNOW ABOUT THE ABDICATION OF GRAND DUKE HENRI OF LUXEMBOURG
theeblackgypsy 1d Hot take: as an extremely self aware person I don't benefit from therapy. dril 17h i produce my own therapy by thinking really hard using my 145 iq
The New Yorker begs to differ: https://www.newyorker.com/culture/annals-of-gastronomy/yes-i-use-a-hair-dryer-to-make-roast- chicken Archive link: http://archive.today/2025.01.03-064233/https:// www.newyorker.com/culture/annals-of-gastronomy/ yes-i-use-a-hair-dryer-to-make-roast-chicken Little did the skeptics know that, in blow-drying my chicken, I was standing on the shoulders of giants. I am far from the first person to bring the device into the kitchen. Blow-dryers are used by pitmasters in South Carolina, yakitori chefs in Japan, and kebab cooks in Brooklyn.... And, as for crisping the skin on a bird, the legendary cookbook author Marcella Hazan calls for a six-to-eight-minute session with a handheld hair dryer in her recipe for crisp-skinned roast duck, which first appeared in her 1978 book "More Classics of Italian Cooking." ① 51
r/Cooking • 160 people here ... I blow dry my chicken before roasting and my des... 5.4k upvotes • 697 comments natalietest234 • 17h Uhhh using a blow dryer on raw chicken is a terrible idea. That's how you get chicken juices and salmonella all over everything. Just pat it with paper towels or leave it uncovered in the fridge for an hour or two. ... 1,871 khaotickk • 15h Sammi1224 • 16h I definitely did not have "blow drying raw chicken" on my 2025 Bingo card. Hopefully OP follows your suggestions and listens to you. ••• 6110
signature, and its best-selling items. In everything he designs, Maier shows an acute sensitivity to those infinitesimal irritants which most people can overlook. For instance, the coffee saucer at the Bulgari Hotel, in Milan, where he used to stay. "It drove me crazy," he told me. "Every morning. You lifted up the cup and by the time you put it down-because the saucer was too curved up— the spoon had always slid down." With a certain fierce pleasure, he pantomimed the entire act. "Now, in this hand you hold the newspaper, and with this hand you lift the coffee up and have a sip, and you want to put it down and you put it crooked on the saucer because this spoon is underneath. You drip half the coffee over, so that means you have to put the paper down, you have to take the glasses off, pick up the spoon—" He threw up his hands. "I mean, hello! Whoever designed that should have designed it right."
THE NEW YORKER FESTIAL OCTOBER 24-26, N.Y.C. Presented by Explore Charleston Danny Meyer talks with Helen Rosner
Screenshot of texts sent in such a state of emergency that I made many typos: DO NOT VET [GET] THE PACKAGEDONES. DO NOT DO NOT. ANDOUILLETTE IS EVIL SAUSAGE.
There is, I think, a compelling case to be made that the American political tradition thinks of free speech not as the basis of a free press but as an instance of it. A newspaper is not a giant person; a person is more like a little newspaper. If this is so, then the vast majority of Americans have low budgets, limited circulation, and few dedicated readers, even in the age of social media. In other words, speech is a resource, not an inalienable property, and as such it is subject to the same regimes of theft, privatization, and accumulation that have swallowed up the labor of workers and the fruits of the earth. We have heard much lately about when free speech ends: the moment when protesting for Palestine becomes grounds for detention or deportation in the eyes of the police state, for instance. Less often asked, but equally important, is when speech begins. Did