The inside of a Horn & Hardart Automat looked like a glamorous, ornate cafeteria -- but instead of a human handing you hot food over a counter, you would push your tray up to a wall of little glass cubbies. Each cubby housed a fresh, hot portion of food on a small plate. It could be anything from a side of peas to a turkey sandwich, to a slice of pie. You simply put in some nickels, and then the door to that cubby would unlock and you could take the plate that was inside. This automated food experience has reemerged in new restaurants today.
Plus, we revisit the story of when food advertising was revolutionized by motion.
Vivian Le is on a mission that requires equal parts science, philosophy, and daring, in search of something that’s been hotly contested for decades: the world's largest ball of twine.
Goodness Gracious Great Balls of Twine
Sand is so tiny and ubiquitous that it's easy to take for granted. But in his book The World in a Grain, author Vince Beiser traces the history of sand, exploring how it fundamentally shaped the world as we know it. "Sand is actually the most important solid substance on Earth," he argues. "It's...
Reporter Andrew Leland has always loved to read. An early love of books in childhood eventually led to a job in publishing with McSweeney’s where Andrew edited essays and interviews, laid out articles, and was trained to take as much care with the look and feel of the words as he did with the...