
Corrections: March 26, 2025
A Times Insider article on Monday about a New York Times journalist's coverage of the U.S. auto industry misidentified the founders of Tesla. The company was co-founded by Martin Eberhard and Marc Tarpenning, not Elon Musk. (Mr. Musk, the current chief executive of the company, was an early investor in Tesla.)
An article on March 18 about exemptions from military service in Israel misstated the extent of military exemptions for ultra-Orthodox men. From 1948 to 1977, annual exemptions were capped, meaning some, not all, ultra-Orthodox men were exempt from mandatory military service.
An article on Tuesday about a vote that could secure child care vouchers for low-income families in New York City misstated the surname of the chief policy and innovation officer of the Day Care Council of New York. He is Gregory Brender, not Bender.
An article on Saturday about the artwork of the novelist Flannery O'Connor, based on information from Georgia College & State University, misstated Louise Florencourt's age when she died. She was 97, not 99.
An article on Saturday about the Japanese musician and visual artist Hiroshi Yoshimura misstated which album Brian Eno made after an automobile accident. It was 'Discreet Music,' not 'Ambient 1: Music for Airports.'
An article on March 18 about the growth of an online DIY subculture focused on quitting psychiatric medications misidentified Dr. Mark Horowitz, the co-author of the Maudsley Deprescribing Guidelines. He is a psychiatric resident, not a psychiatrist.
Errors are corrected during the press run whenever possible, so some errors noted here may not have appeared in all editions.
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Turns Out Meat Is Still the Ultimate Luxury
A few years ago, during the coronavirus pandemic, Daniel Humm had an epiphany. Human reliance on animal products was cooking the planet, and, as a chef, reducing his reliance on them could be part of a solution. When his New York City restaurant, Eleven Madison Park—which had once been named the world's best restaurant —reopened, it would be free of animal products, making it the first three-Michelin-star dining room to bear that distinction. Humm seemed reinvigorated by the change, and very, very eager to talk about it. 'From a creative place,' he told his friend Gabriela Hearst in Interview magazine at the time, 'the world does not need another dry-aged ribeye or butter-poached lobster.' He went on The Tonight Show and Morning Joe; he released an illustrated journal featuring observations such as 'our cooking should not conform to society,' as well as his own hand-drawn portraits of lentils, broccoli, and a popsicle, rendered in a rustic, neo-Expressionist-by-way-of-nursery-school style. He talked about going plant-based as both an ethical and an artistic imperative. 'It became very clear to me that our idea of what luxury is had to change,' Humm said at the time. 'We couldn't go back to doing what we did before.' He would make a small but decisive correction to a food system that was 'simply not sustainable.' Four years later, vegan luxury dining is apparently the thing that wasn't sustainable. Yesterday, Humm announced that, after creating 'a new culinary language,' building 'something meaningful,' and igniting 'a debate that transcended food,' he will go back to speaking his previous culinary language. 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In June, the CEO of Impossible Foods, which sells high-tech meat substitutes, told The Wall Street Journal that his company was considering taking an approach similar to Humm's, developing a half-beef burger. Though plenty of animal-free restaurants seem to be doing perfectly well, in fine dining they may be the exception rather than the rule. Of the United States' 263 Michelin-starred restaurants, just four are exclusively vegetarian or vegan. Americans just cannot seem to quit meat, no matter how good the alternative tastes. But then again, part of Humm's problem might have been that his alternative didn't taste very good. When Pete Wells, then the New York Times ' restaurant critic, went to EMP in 2021, he found food that he described as 'acrid' and 'distorted,' including an extraordinarily fussy-sounding beet dish that 'tastes like Lemon Pledge and smells like a burning joint.' The people who are willing to shell out hundreds of dollars for food tend to pay attention to reviews, and they tend to want to feel like they're getting what they've paid for. What happens in fine-dining restaurants does, eventually, trickle down to the rest of the food industry, but the problem with appointing yourself as an agent for the revolution is that then you really need people to buy what you are selling. And you can only be one of the world's most influential restaurants if you are making enough money to stay open. The idea of a place such as Eleven Madison Park being on the vanguard of social change was funny even before it was revealed to be temporary. A nice meal is fundamentally a luxury good—one where no expense is spared, customers are always comfortable, the linens get washed every day, and the appeal is a sense of perfection. It is the opposite of sacrifice, which is what responding to climate change will require from all of us. 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