Explore "food culture" with insightful episodes like "Stickiness, Part 1", "A Restaurant Critic (Ours) On the Year That Changed Him Forever" and "The Mean Word Japanese People Call Us - Safety Third 43" from podcasts like ""Stuff To Blow Your Mind", "The Daily" and "Safety Third"" and more!
We encounter sticky surfaces and sticky substances everyday, but what exactly IS “stickiness?” In this episode of Stuff to Blow Your Mind, Robert and Joe discuss the physical properties of stickiness and look at some very sticky examples from the natural world.
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During his time as a restaurant critic for The Times, Pete Wells has become both feared and revered in the world of dining — crowning those at the top and dethroning those whose time has passed.
But when the pandemic arrived, handing out stars to fancy restaurants made no sense anymore. A fundamental change was needed.
Guest: Pete Wells, a restaurant critic for The New York Times.
Background reading:
For more information on today’s episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.
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