What’s the cash value of being white? / NPR Morning Edition with Michel Martin

Morning Edition, NPR • Michel Martin NPR’s Michel Martin speaks with author Tracie McMillan, whose journalistic memoir — The White Bonus — examines the cash value of institutional racism in the United States. Listen here: https://www.npr.org/2024/05/08/1249886153/what-s-the-cash-value-of-being-white-a-white-woman-poses-the-question-about-hers

Review: Book Page (May 2024 starred review)

By Catherine Hollis Acclaimed journalist Tracie McMillan’s muckraking, experiential methods have earned her prizes, acclaim and the special animosity of Rush Limbaugh, a sure sign of the power of her investigative work. With The White Bonus: Five Families and the Cash Value of Racism in America (Holt, $32.99, 9781250619426), McMillan offers a powerful and necessary … Read more

Review: Booklist

From the review, by Jenny Hamilton: McMillan’s (The American Way of Eating, 2012) family, like many white families, long told a tale of their own history that relied heavily on thrift, good sense, and self-determination. Race did not feature. In The White Bonus, McMillan uncovers the myriad ways in which she and her family benefited … Read more

Without Compromise: The Brave Journalism Journalism That First Exposed Donald Trump, Rudy Giuliani, and the American Epidemic of Corruption

A collection of groundbreaking investigations by Wayne Barrett, the intrepid, muckraking Village Voice journalist who exposed corruption in New York City and beyond. With piercing moral clarity and exacting rigor, Wayne Barrett tracked political corruption in the pages of the Village Voice fact by fact, document by document for 40 years. The first to report … Read more

19 Great Restaurants to Work For

Food & Wine digital

March 15, 2019

When it comes to working in the average restaurant in America today, there is good news, and there is bad news.

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How One Company Is Making Millions Off Trump’s War on the Poor

Mother Jones, The Wayne Barrett Fund at the Investigative Fund
Jan/Feb 2019

ONE NIGHT LAST MARCH, Sue Fredericks ran into trouble. She had been watching snow accumulate for hours from her post at a 24-hour gas station. Busy stretches on her overnight shift were rare, on account of the size of the town in which she worked; with a few thousand residents an hour from Indianapolis, it is small and quaint, surrounded by corn and soy fields and featuring a shuttered Walmart. March marked Sue’s eighth month on the job, and she was earning $8 an hour. Around 4 a.m., Sue (who asked that I change her name) consolidated the trash into two bags, propped the door open, and, hands full, walked outside. Somewhere near the dumpster, her foot hit a patch of ice. Sue’s leg flew out from under her, and she landed on her right ankle. “I heard it snap and all,” she said later, but “I didn’t break it to where my bone was sticking out.”

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Menu of the Future: Insects, Weeds, and Bleeding Veggie Burgers

National Geographic • March 8, 2018

Peer into the future of what we eat, and you will encounter many questions about what will happen to our meals. As the world’s population climbs above 9 billion by mid-century, our food needs will grow by 70 percent. How do we meet them without mowing down every forest or without resorting to industrial agriculture, which the United Nations Food and Agriculture Organization has cited as the most significant contributor to climate change? How do we maintain soil health, and keep it from washing away, so that crops can thrive? These questions get into murky territory. But here’s one thing that’s clear: Dinner in 50 years won’t look much like dinner today.

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