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. 16 hr 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
  2. 3 days ago • Subscribers Only

    The Tangled Tale of the Tate Brothers and the Trumps

    Warning: This episode contains strong language. Over the past decade, the Tate brothers have built a global empire around pornography, hypermasculinity and overt misogyny. At the same time, they have been repeatedly accused of assaulting and trafficking women. A Times investigation found that as their legal troubles mounted, the Tates found powerful allies in the Trump family and administration. Megan Twohey, who has been covering the story, explains just how important those alliances became and why they are now starting to unravel. Guest: Megan Twohey, an investigative reporter for The New York Times. Background reading:  How a manosphere star accused of rape and trafficking was freed last year. The Tate brothers were arrested in Miami last month as the British authorities filed new rape and trafficking charges. The brothers, in federal custody, are seeing their powerful backers go quiet. Photo: Eduard Vinatoru/Inquam Photos, via Reuters 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 Tangled Tale of the Tate Brothers and the Trumps
  3. 4 days ago

    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

Shows with Subscription Benefits

Subscribe via The NYT app to access past episodes.

4.4
out of 5
142 Ratings

About

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.

More From The New York Times

You Might Also Like