Nilay Patel is editor-in-chief of The Verge and hosts the podcast Decoder.

“The instant ability—unmanaged ability—for people to say horrible things to each other because of phones is tearing our culture apart. It just is. And so sometimes, I’m like, Man, I wish our headline had been: ‘iPhone Released. It’s A Mistake.’ … But I think there’s a really important flipside to that … a bunch of teenagers are able to create culture at a scale that has never been possible before. Also, a bunch of marginalized communities are able to speak with coordinated voices and make change very rapidly. And that balance—I don’t think we’ve quite understood.”

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Tara Westover is the author of Educated.

“I used to be so fearful. ... I was afraid of losing my family. Then, after I had lost them, I was afraid that I made the wrong decision. Then I wrote the book and I was afraid that was the wrong decision. Everything made me frightened back then, and I just—I don't have that feeling now.”

Seyward Darby is the editor-in-chief of The Atavist Magazine and the author of Sisters in Hate: American Women on the Front Lines of White Nationalism.

“The most enlightening thing I learned in working on this book ultimately was that when we think of hate we think of animosity. Hate means I do not like someone or I do not like something. I deplore it. I despise it. But hate as a movement is actually a lot more like any social movement where it’s providing something to its supporters, members, acolytes that they were seeking but didn’t necessarily know where they were going to find it. So it could be camaraderie, it could be power, it could be purpose, in some cases it could be money. There’s something terrifyingly mundane about that.”

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Tejal Rao is the California restaurant critic for The New York Times and a columnist for The New York Times Magazine.

“I've been thinking a lot about what makes a restaurant good. Can a restaurant be good if it doesn't have wheelchair access? Can a restaurant be good if the farmers picking the tomatoes are getting sick? How much do we consider when we talk about if a restaurant is good or not? … If people are being exploited at every single point possible along the way, how good is the restaurant, really? … I worry that the pandemic has illuminated all of these issues and things are just going to keep going the way that they were. ... That's what I worry about. That nothing will change.”

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Samin Nosrat is a food writer, educator, and chef. Her new book is Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.

“I kind of couldn’t exist as just a cook or a writer. I kind of need to be both. Because they fulfill these two totally different parts of myself and my brain. Cooking is really social, it’s very physical, and also you don’t have any time to become attached to your product. You hand it off and somebody eats it, and literally tomorrow it’s shit. … Whereas with writing, it’s the exact opposite. It’s super solitary. It’s super cerebral. And you have all the time in the world to get attached to your thing and freak out about it.”

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Ross Andersen is the deputy editor of Aeon Magazine.

“One of the things that’s been really refreshing in dealing with scientists—as opposed to say politicians or most business people—is that scientists are wonderfully candid, they’ll talk shit on their colleagues. They’re just firing on all cylinders all the time because they traffic in ideas, and that’s what’s important to them.”

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