A Forced Reckoning in the Restaurant Industry

For years, a debate has been simmering in Silicon Valley over the right way to build artificial intelligence. Should it be open and free for anyone to use, or should we tightly control how it’s made and who can access it? Mike Isaac, who covers technology for The New York Times, ...  Show more

This summer, wildfires have been raging across Europe. France and Spain have been hit particularly badly, with hundreds of thousands of acres incinerated and entire communities devastated. Chico Harlan, the global climate correspondent for The New York Times, and Mark Landler, th ...  Show more

Is it time the old trope of the brilliant, angry chef gets retired for good? Michelin-starred chefs are often famous for their skill, precision and passion. But many of them are just as well-known for their tyrannical and belligerent behaviour towards staff. With ever more allega ...  Show more

Often called the Oscars of the food industry, the James Beard Foundation Awards are among the most coveted for chefs in America. But what's sold and packaged as prestige can sometimes become a distraction from managing the business that got you there. Winning the award can also c ...  Show more

The announcement last winter that the world’s top restaurant, Noma, will close in 2024, has spawned dozens of think pieces asking whether this is the end of fine dining. So this weekend, we went to the FT’s renowned food critic Tim Hayward to learn about the state of the industry ...  Show more

Chef René Redzepi said his Copenhagen restaurant, Noma, deemed the best in the world, isn't sustainable and will close next year. But if an establishment charging top dollar can't survive, what restaurant can? KCRW's Evan Kleiman explains. This episode was produced by Hady Mawajd ...  Show more