The 3.31.24 Issue

Highlights

The Race to Reinvent CPR
A new, high-tech approach called ECPR can restart more hearts and save more lives. Why aren’t more hospitals embracing it?
By Helen Ouyang
CreditMark Peterson/Redux, for The New York Times
The Menu That Has Made One José Andrés Restaurant Endure
A look behind the scenes at Zaytinya, which over two decades has remained one of the globe-trotting humanitarian’s most beloved spots.
By Marcela Valdes. Photographs and videos by PEDEN + MUNK
CreditPEDEN + MUNK for The New York Times
Why Did This Guy Put a Song About Me on Spotify?
The answer involves a remarkable — and lucrative, and ridiculous — scheme to game the way we find music today.
By Brett Martin
CreditChris Buck for The New York Times
The Ethicist
Should I Speak Out When I Overhear a Person Saying Something Hateful?
The magazine’s Ethicist columnist on taking a stand against homophobia and other forms of bigotry.
By Kwame Anthony Appiah
CreditIllustration by Tomi Um

A Stranger Bought My Groceries. Should I Have Refused Her Offer?
The magazine’s Ethicist columnist on random acts of kindness.
By Kwame Anthony Appiah
CreditIllustration by Tomi Um
The Ethicist
The Pure, Earthy Richness of a Beloved Jamaican Fish Stew
It is a testament to the power of seasoning and steady, patient simmering.
By Ligaya Mishan
CreditLinda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Eat
Why Does Every Southern Accent in a Movie Sound So Bad?
Even good actors, from Margaret Qualley to Daniel Craig, are always talking in put-on drawls.

CreditPhoto illustration by Tyler Comrie
Screenland
Judge John Hodgman on Leaving Half a Banana Uneaten
What to do when your wife won’t eat the remaining half?
By John Hodgman
CreditIllustration by Louise Zergaeng Pomeroy
Judge John Hodgman