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The first, best chronicler of the chopped-salad economy’s accelerationist nightmare was Matt Buchanan, who wrote at The Awl in 2015:

Jia Tolentino • Trick Mirror: Reflections on Self-Delusion

EBLAST

MAY JUNE SPECIALS

FROZEN PIZZAS

EVENTS

HAMILTON OPENING

locals for typical, cheap home-cooking in a hash-slingin’ Mel’s-diner atmosphere. This place is a high-energy winner...you know it’s going to be good as soon as you step in. Sit in the rollicking interior, or out on an atmospheric tight lane. Arrive early or reserve in advance (€7-8 pastas, €10-12 secondi, daily 12:00-15:00 & 19:30-22:30,

Rick Steves • Rick Steves Italy 2015

When ordering in a restaurant, ask them to surprise you.

Derek Sivers • How to Live: 27 conflicting answers and one weird conclusion

Substack • Home | Substack

The most important shift in restaurants in the past decade has been the rise of online ordering and delivery. UberEats, Postmates, Doordash, and a handful of other apps have been knife-fighting (in extremely uneconomical ways) for the privilege of becoming food delivery aggregators. Own enough customer demand, the thinking goes, and not only will r... See more

Jeremy Diamond • Feeding The Rebels

People are traveling long distances to eat pizza made by Franco Pepe at Pepe in Grani in the small village of Caiazzo, about a 45 minute drive from Naples. The

Ken Forkish • The Elements of Pizza

Two years ago, DoorDash was a distant third behind Seamless & UberEats in the food delivery race. This week, $DASH will IPO at a $30B+ valuation as America's biggest food delivery provider. I was one of DoorDash's first 50 employees. Here's an inside look at how we did it 👇👇👇

Michael Bloch

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