The Daily

This is what the news should sound like. The biggest stories of our time, told by the best journalists in the world. Hosted by Michael Barbaro, Rachel Abrams and Natalie Kitroeff. Twenty minutes a day, six days a week, ready by 6 a.m. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify. You can also subscribe via your favorite podcast app here https://www.nytimes.com/activate-access/audio?source=podcatcher.

  1. 2 days ago

    Is America’s Drinking Water the Next Front in the Iran War?

    Over the past week, a growing number of municipalities across the United States have reported that their water systems were hacked. The Times has found that the attacks were most likely perpetrated by Iran. Today, Dustin Volz, a cybersecurity and intelligence correspondent for The New York Times, explains how the hacking exposes yearslong failed efforts to shore up vulnerabilities in U.S. infrastructure, and how Iran may be seeking a new kind of leverage that could extend the war’s reach to within U.S. borders and affect something as elemental as the water we drink. Guest: Dustin Volz, a cybersecurity and intelligence correspondent for The New York Times. Background reading:  Federal and state officials are racing to address an assault on the nation’s water supply. Cyberattacks on water systems nationwide that affected Michigan and Minnesota also included at least five more states. Evidence points to Iranian involvement. Photo: Jenn Ackerman for The New York Times For more information on today’s episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.  Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify. You can also subscribe via your favorite podcast app here https://www.nytimes.com/activate-access/audio?source=podcatcher. For more podcasts and narrated articles, download The New York Times app at nytimes.com/app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

    Is America’s Drinking Water the Next Front in the Iran War?
  2. 3 days ago

    The Cyclospora Mystery: How Human Poop Got on So Much Lettuce

    U.S. health officials linked six more states to what’s now the largest outbreak of cyclospora in American history — an outbreak that has contributed to at least two deaths, sickened thousands of people and left the rest of us increasingly scared of salad. Today, Christina Jewett and Caroline Hopkins Legaspi, two public health reporters who have covered the parasite for The New York Times, discuss what’s been learned about where it comes from, how it spread so quickly and why our food safety system seems to be powerless to stop it. Guest:  Christina Jewett, covers the Food and Drug Administration for The New York Times. Caroline Hopkins Legaspi, a health reporter focusing on nutrition and sleep for The New York Times. Background reading:  Taco Bell and the food distributor Sysco have pulled Taylor Farms lettuce from supply chains after it was linked to cyclosporiasis. The Centers for Disease Control and Prevention has linked six more states to the cyclospora outbreak associated with iceberg lettuce. Photo: Michelle V. Agins / The New York Times For more information on today’s episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.  Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify. You can also subscribe via your favorite podcast app here https://www.nytimes.com/activate-access/audio?source=podcatcher. For more podcasts and narrated articles, download The New York Times app at nytimes.com/app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

    The Cyclospora Mystery: How Human Poop Got on So Much Lettuce
  3. 2 Aug

    After Losing Her Limbs, Our Cooking Columnist Returns to the Kitchen

    For decades, the kitchen was the centerpiece of Yewande Komolafe’s life. She spent long hours there, first as a restaurant cook and later as a recipe developer. But though she loved the often-intense culinary world, she had to navigate it with certain limitations: She was born with sickle cell disease, an inherited blood disorder, which required her to carefully manage her working life. She did so successfully, becoming a celebrated cookbook author and food writer for The Times. A medical crisis in December 2023 changed all of that. Komolafe ended up in a coma for six weeks, and after emerging learned that both her legs and her fingers would need to be amputated. In this episode of “The Sunday Daily,” Komolafe tells Rachel Abrams about what happened and how, after everything, she made her way back into the kitchen. On Today’s Episode: Yewande Komolafe is a cooking columnist for The New York Times. Background Reading: How Losing My Limbs Turned Me Into a Different Kind of Cook The Chef Imagining a More Accessible World, One Meal at a Time Photo credit: Lanna Apisukh. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify. You can also subscribe via your favorite podcast app here https://www.nytimes.com/activate-access/audio?source=podcatcher. For more podcasts and narrated articles, download The New York Times app at nytimes.com/app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

    After Losing Her Limbs, Our Cooking Columnist Returns to the Kitchen

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This is what the news should sound like. The biggest stories of our time, told by the best journalists in the world. Hosted by Michael Barbaro, Rachel Abrams and Natalie Kitroeff. Twenty minutes a day, six days a week, ready by 6 a.m. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify. You can also subscribe via your favorite podcast app here https://www.nytimes.com/activate-access/audio?source=podcatcher.

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