![](http://web.archive.org./web/20151007192259/http://www.newyorker.com/wp-content/uploads/2015/10/151012_r27140web-320-240-01190208.jpg)
Clean Plate Club
By Bill Buford
The chef Dan Barber prepared a lunch from leftover food scraps for forty world-leaders.
The chef Dan Barber prepared a lunch from leftover food scraps for forty world-leaders.
The two-piece band gets itself out of a sticky situation.
How Yehuda Duenyas anatomically engineers the theatre’s most graphic scenes.
If we want to stop insane drug pricing, we need to fix our dysfunctional regulatory system.
Faced with ISIS, Bashar al-Assad, and a new move by Putin, what should Obama do?
When the U.N., the Pope, Beyoncé, and Obama are in town, where does everyone stay? There are only so many Presidential suites.
The rapper and culinary-school dropout attends a tasting with his new friend—and fan—Mario Batali.
The Brooklyn Historical Society held an exhibit on the Americans, the first team to play hockey in Madison Square Garden.
Kaluk is a fledgling business that offers street performances as a marketing strategy.
The risks of promoting Fiorina as the anti-Trump.