Inflation-fatigued shoppers were looking for deals as they worried about higher prices next year on back of tariffs.

Retail’s biggest spectacle is here: Black Friday.

Read more...

Black Friday shopping can feel overwhelming when pretty much every retailer has a sale — but it’s important to remember that not all sales are created equal.

Read more...

In the aftermath of the 2024 presidential election, some commentators have argued that Americans don’t believe that the Democratic Party shares their political priorities. According to a large survey we conducted immediately after the election, these critics are onto something. Americans overwhelmingly—but, it turns out, mistakenly—believe that Democrats care more about advancing progressive social issues than widely shared economic ones.

More in Common, a nonprofit, nonpartisan research organization we work for, asked a representative sample of 5,005 Americans to select the three issues that were most important to them. We then asked them to identify “which issues you think are most important to Democrats,” and the same about Republicans. We used broad category labels rather than asking specifically about, say, “Democratic voters” or “Republican candidates,” to capture general perceptions of each side. Then we compared these perceptions with reality.

Let’s start with reality. We found that Americans have clearly shared a top concern in 2024: the “cost of living/ inflation.” This was the No. 1 most chosen priority within every major demographic group, including men and women; Black, white, Latino, and Asian Americans; Gen Z, Millennial, Gen X, Baby Boomer, and Silent Generation age groups; working-class, middle-class, and upper-class Americans; suburban, urban, and rural Americans; and Democrats, Republicans, and independents. Democratic respondents’ top priorities after inflation (40 percent) were health care and abortion (each at 29 percent), and the economy in general (24 percent). For Republicans, immigration came in second place (47 percent), followed by the economy in general (41 percent).

When it comes to how Republicans’ and Democrats’ priorities were perceived, however, we found a striking disparity: Americans across the political spectrum are much better at assessing what Republicans care about than what Democrats care about.

[Thomas Chatterton Williams: What the left keeps getting wrong]

When asked about Republicans’ priorities, all major groups, including Democrats and independents, correctly identified that either inflation or the economy was among Republicans’ top three priorities.

By contrast, every single demographic group thought Democrats’ top priority was abortion, overestimating the importance of this issue by an average of 20 percentage points. (This included Democrats themselves, suggesting that they are somewhat out of touch even with what their fellow partisans care about.) Meanwhile, respondents underestimated the extent to which Democrats prioritize inflation and the economy, ranking those items fourth and ninth on their list of priorities, respectively.

By far the most notable way that Democrats are misperceived relates to what our survey referred to as “LGBT/ transgender policy.” Although this was not a major priority for Democratic voters in reality—it ranked 14th—our survey respondents listed it as Democrats’ second-highest priority. This effect was especially dramatic among Republicans—56 percent listed the issue among Democrats’ top three priorities, compared with just 8 percent who listed inflation—but nearly every major demographic group made a version of the same mistake.

What explains why Democrats’ priorities were so badly misunderstood while Republicans’ were not? Our research suggests that one reason is the Democratic Party’s relationship with its left wing.

In 2018, More in Common conducted a study called “Hidden Tribes,” in which we identified clusters of like-minded Americans who share certain moral values and views on things such as parenting style. The study grouped them into seven distinct “tribes,” each with a different worldview and way of engaging with politics. It also showed that much of the national political conversation is driven by small, highly vocal camps on each side of the political divide: on the left, a group we called “Progressive Activists”; on the right, a group we called “Devoted Conservatives.”

Because these groups’ voices are heard more frequently in the national discourse, their views tend to be confused for those of their party overall. (Think, for example, of the profusion of social-media posts, op-eds, and news coverage about the idea of defunding or abolishing the police in the summer of 2020—a view that was never widely embraced even by the populations most affected by police violence.) This leads people to think that each party holds more extreme views than it really does. For instance, Democrats think Republicans are more likely than they actually are to deny that “racism is still a problem in America,” and Republicans think Democrats are more likely than they actually are to believe that “most police are bad people.”

Our data, however, suggest that Devoted Conservatives’ priorities are more aligned with those of the average Republican than Progressive Activists’ are with those of the average Democrat. For example, Progressive Activists are half as likely as the average Democrat to prioritize the economy and twice as likely to prioritize climate change. By contrast, the biggest difference between average Republicans and Devoted Conservatives is on the issue of immigration, but the discrepancy is much smaller: Devoted Conservatives rank it first and Republicans rank it second. This asymmetry makes the confusion between parties’ mainstreams and their more radical flanks costlier for Democratic politicians.

The outsize influence of Progressive Activists, however, does not fully account for the mismatch between perception and reality when it comes to Democrats’ views on transgender policy. Our survey found that even Progressive Activists listed the issue as their sixth-most-important priority. So the belief that transgender policy is Democrats’ second-highest priority must have other causes.

[Read: Why Biden’s team thinks Harris lost]

One possibility is that Democratic advocacy groups are prominently pushing ideas that even their own most progressive voters are lukewarm about. Another is that Donald Trump’s campaign successfully linked Kamala Harris’s campaign with controversial transgender-policy stances. In a widely seen attack ad, a 2019 interview clip of Harris explaining her support for publicly funded sex-change surgeries for prisoners, including undocumented immigrants, was punctuated by a voiceover intoning that “Kamala is for they/them; President Trump is for you.” In tests run by Harris’s main super PAC, 2.7 percent of voters shifted toward Trump after being shown the ad—a massive result. The constant reinforcement of the link between Harris and this policy, coupled with Harris’s apparent inability or unwillingness to publicly distance herself from it, likely reinforced Americans’ association of trans issues with Democrats.

If elections are battles of perceptions, our data suggest that this was a battle Democrats lost in 2024. Despite the Harris campaign spending almost half a billion dollars more than the Trump campaign, Trump appears to have been more effective at defining Democrats’ priorities to the American public. Caught between their leftmost flank and their opponents’ attacks, Democrats were unable to convince the American electorate that they shared voters’ concerns. If the party wants to gain ground in future elections, it will need to solve this perception problem.

Subscribe here: Apple Podcasts | Spotify | YouTube | Overcast | Pocket Casts

We warned you last month to “Throw Out Your Black Plastic Spatula.” In a recent study conducted about consumer products, researchers concluded kitchen utensils had some of the highest levels of flame retardants, which you do not want anywhere near your hot food. After the article was published, its author received reports, possibly exaggerated, of people in Burlington, Vermont, throwing their black plastic spatulas out en masse. You should too.

That article was just the appetizer. This episode of Radio Atlantic is the entire meal, coming to you in time for Thanksgiving. We talk to its author, staff writer Zoë Schlanger, about every other plastic thing in your kitchen: cutting boards, nonstick pans, plastic wrap, slow cookers, sippy cups. Read it before you cook. And prepare to hassle your plastic-loving hosts. Politely.

The following is a transcript of the episode:

Hanna Rosin: Well, it’s Thanksgiving—the day on the American calendar centered most around food, when we gather together to cook for our families and friends. And in this episode, we’re going to talk about our kitchens and the things in them that we should maybe be worrying about.

I’m Hanna Rosin. This is Radio Atlantic. And this week, we’re here to ruin your Thanksgiving. A little bit. Just kidding. Mostly.

What I’m talking about is an Atlantic story from a few weeks ago that hit a nerve with people.

The headline of that story was, “Throw Out Your Black Plastic Spatula,” and I’m joined in the studio by the author of that story, staff writer Zoë Schlanger, who writes about science and the environment. Hi, Zoë.

Zoë Schlanger: Hi, Hanna.

Rosin: Um, I have a black plastic spatula.

Schlanger: Oh no.

Rosin: I do. I’ve been using it for so many years that I can’t—you know what, Zoë? I have two black plastic spatulas.

Schlanger: Because the first one started melting?

Rosin: (Laughs.) Because the first one just ate into my brain, and I didn’t—

Schlanger: It told you to acquire a second.

Rosin: It told me to acquire a second. Exactly.

So, okay. You said the black plastic utensils are “probably leaching chemicals” into our cooking, and I want to understand why. But I will say that your story opened up a whole bunch of worries besides the spatula that I want to run by you, not just for me, but for a lot of my friends. And I’m sure that happened to you as well.

Schlanger: Oh yes.

Rosin: Yeah. Were a lot of people writing you?

Schlanger: Everyone was texting me. Someone texted me that the entire town of Burlington, Vermont, was throwing their spatulas out the window at the same time.

Rosin: (Laughs.) You know what? I absolutely believe that. That’s an incredible image. Were people texting you like, What about this? And what about that? And what about this other thing?

Schlanger: Absolutely. There’s a lot of discussion about how to tell silicone apart from plastic, whether different color plastic was okay, which, like—spoiler alert—probably not, but black is worse.

Rosin: I feel like what’s going to happen on Thanksgiving—sorry, everyone. Happy Thanksgiving. We really do wish you the best and most peaceful Thanksgiving. People are going to be sneaking into—if they’re not the cooks, they’re going to be sneaking into the kitchen of whoever is cooking and, like, monitoring their kitchen utensils and implements just in case.

Schlanger: I love that.

Rosin: Anyway, it’s better than political arguments, so it’s not so bad.

Okay, let’s start with what you wrote about. Why should I throw out my black plastic spatula? Which by the way, I haven’t done. It’s only because you’re here with me in person in the studio.

Schlanger: So I have to convince you?

Rosin: You have to convince me face-to-face because it sounds like other people you know have thrown theirs out, but I haven’t.

Schlanger: So the reason black plastic spatulas are particularly concerning, and I will caveat this by saying you should really throw out any plastic spatula you have of any color, but black plastic has this particularly noxious place in our product stream because it can’t be fully recycled.

Recycling plants just ignore black plastic. They can’t really see the plastic that’s black, because they use optical sensors. So that means, instead of coming from a clean recycling stream, some black plastic products seem to be made out of dubious recycled products, particularly e-waste—electronic waste—often abroad with very little oversight.

And electronics are imbued, often, with flame retardants. So we’re talking about, like, the black plastic housing on your computer monitor or your cell phone or your keyboard. Those can all have flame retardants in them to keep them from catching fire. And flame retardants are associated with a huge range of health hazards, from cancer, diabetes, thyroid issues.

And then they may end up remolded into implements that are touching your food, which they were never meant to be part of. And then you use those implements with heat and oil, which are all things that encourage these compounds in the plastic to migrate out of the object. And then you just eat a lot more of those gross things.

Rosin: Wow. That was a lot. I’m going to slow that down, so I understand. Okay, there are so many facts I learned there. I just want to make sure I learned them correctly. Black plastic is probably recycled from electronics?

Schlanger: Right. Not all of it is. Certainly there could be new, pure black plastic that is not coming from recycled e-waste, but there’s no way to tell.

Rosin: Now, regular plastic in a recycling facility gets rid of these toxins—is that what happens? Like, it can notice them and get rid of them, but in black plastic it just can’t be treated properly?

Schlanger: No, actually. There’s lots of toxins in all recycled plastic, but we’re mostly just talking about flame retardants here. And in the U.S. and in lots of other places, there are laws against or rules against combining electronic waste with the general-consumer recycling flow. So really, these flame retardants are never supposed to get into your consumer products, but they are.

Rosin: Okay, so that’s the black plastic. It can have flame retardants in it. It might come from e-waste. What about gray, white, red—all the other color spatulas? I do have two black ones and one gray one. So what about those?

Schlanger: Why plastic, though? It’s just, it’s—well, first of all, from a purely utilitarian perspective, plastic’s just a terrible thing to use when you’re dealing with a hot pan.

I mean, the thing melts. It’s just not a very durable product. But plastic of all colors probably has stuff in it that you don’t really want interacting with your food. I mean, at the very bottom of this long list is microplastics. If you have a piece of plastic that you’re using regularly in the kitchen, it’s sloughing off microplastics into your food.

Rosin: No matter what? This is nothing to do with heat. It’s just giving off little flakes?

Schlanger: It’s, like, use.

Rosin: Dandruff—just like plastic dandruff is coming off.

Schlanger: (Laughs.) Exactly like dandruff. I mean, one thing I also noticed in people’s kitchens is how common a plastic cutting board is. And that’s just you slicing chunks of plastic into your tomatoes every single time. And I get why people have it. It’s easier to make it sanitary, and they wash quite well. But it’s just not worth it. You can use anything else.

The other problem with most plastics is that there are other molecules in that material—in that base polymer—that are added there to make the plastic flexible or make it really thin, and those things are broadly called “plasticizers.”

They include things you might have heard of, like phthalates, that have also been associated with lots of harmful health outcomes. Basically, there’s no good plastic, particularly not in your kitchen.

Rosin: Okay, so no cutting boards. I’m not going to give you “no good plastics” yet. I have to go through it a little slowly. What about storage containers? Like, I have just a million plastic storage containers.

Schlanger: Can you tell me more about them? Are they hard and sturdy, or are they like what you got your takeout in, like, seven months ago, and you’re still using them?

Rosin: Both? (Laughs.) Both. I have a couple of these very hard ones with the click-in tops, but then those get lost because those are the most used. So they end up in my kid’s backpack, and they end up at school. And so then we just revert to the 3,000 takeout containers that we have sitting around.

I can already see—I already feel bad. Okay. What’s coming?

Schlanger: I mean, I get it. It’s like, there’s so much convenience to this. So typically, my understanding is—one rule of thumb is that harder, sturdier plastic is maybe shedding fewer phthalates than the very flexible ones, but they could be shedding other compounds of concern.

And the thing about containers is that if you’re putting something in that container that is fatty—if it has an oil, an animal fat, anything like that—lipids encourage these compounds to migrate out of the plastic and into the food. These plasticizers I was talking about are lipophilic, meaning they easily transfer when in contact with fats. So we’re often putting our leftovers in these bins, and, almost always, those have some kind of fat. And then it also depends if you’re heating things in that plastic. Heat is something that degrades plastic quite readily.

(Laughs.) I see you smirking and—

Rosin: —I am going to confess something now. This is what I think happens to most of us: We know, and we don’t know. So we sort of know what you said, and then it goes into a short-term memory hole.

So what I know and don’t know is that my son loves leftovers. He loves leftovers. Like, he’ll take it over anything for lunch the next day. Of course he microwaves it. Like, of course he puts it in the takeout container, takes it to school, and then microwaves it. That’s like a perfect storm, right?

Schlanger: Yeah. It’s not the best. It’s great that he is eating leftovers. We don’t like food waste either.

Rosin: Right. Right.

Schlanger: Yeah. Microwaving plastic is one of those ones that I just don’t do anymore.

So heat degrades plastic. Cold—my understanding is that cold actually makes plastic a bit more chemically stable, at least in the short term. But then, I have seen at least one paper that found that the cycle of heating and freezing, if you use the same container to do both many times, will also enhance degradation and also enhance those plasticizers leaching out.

And that was a study that was looking at, actually, farmers. They put these big plastic tarps over their fields to suppress weeds, and those get heated and frozen over and over again. So I assume you could apply that to consumer plastic goods too. It’s all polymers. It’s all the same base material, but that was done in farm fields.

Rosin: Interesting. So is where we’ve landed with plastic, no plastic at all? Or, Use the hardest plastic you can find? Like, what about those very sturdy plastic containers, or are we just going for Pyrex glass?

Schlanger: I have now transitioned entirely to glass in my own kitchen. And I think that that’s more of a risk-tolerance thing. We all do things that will slowly kill us, and it’s sort of choosing which things those are. I mean, we’re bombarded by problematic compounds in every aspect of our life, and you cannot eliminate them all. So if you want to use your sturdy plastic containers to store fat-neutral things, like crackers, that’s probably fine.

Rosin: I think what you’re saying is that I should send my son to school with his leftovers in a glass Pyrex container.

Schlanger: Yeah. It’s heavier, which is a pain, but I’m saying yes, definitely.

Rosin: You’re saying yes.

Schlanger: And I don’t know how old your kids are, but some of these things matter a lot for children, because one of the big concerns about plastic additives getting into our bodies is that they mimic estrogen and can have endocrine-disrupting properties, meaning they mess with your hormone system.

And for a developing hormone system in a child, that’s especially crucial. It’s also crucial for pregnant people or people of childbearing age. So there’s different moments when it’s really critical to avoid this stuff.

Rosin: Okay, so we have to throw out those plastics. We do have to cook, though. We’re back preparing the Thanksgiving meal. What is a substitute for the plastic spatula? What kind of spatulas do you have?

Schlanger: I have silicone spatulas—they’re great—wooden spatulas, and stainless-steel spatulas.

Rosin: Interesting. I just got my first wooden spatula. My friend’s mother, who lives in Norway, gave it to me, and it was made by hand by her neighbor on the farm. And I don’t understand why I’ve never used a wood spatula before. It’s fantastic. Like, it’s so good.

Schlanger: It’s a great material. I think people hate that you can’t really put them in the dishwasher, but you just rinse it off. No big deal.

Rosin: Yeah. Okay. So silicone. Is silicone always okay? What is silicone?

Schlanger: Silicone, to my understanding, is made out of a number of things, but notably silica, which is essentially sand, which is the same thing that glass is made out of.

So as far as we know now, silicone is inert. It’s considered not reactive with food or with body material, with fat, or anything like that. So I think all signs right now point to silicone being a very good choice. I know that at very high temperatures, I think if you’re baking at above 400 or 500 degrees, silicone can emit a gas of some kind that might be a problem, but if you have to bake in something that isn’t stainless steel or ceramic or cast iron, that’s not the worst thing in the world. I’m pro-silicone for now. I mean, maybe we’ll learn something else later.

[Music]

Rosin: When we return, Zoë and I keep going through the kitchen list, from sippy cups to gas stoves.

[Break]

Rosin: All right. So no plastic spatulas. Sort of no plastic storage containers. I asked people on Instagram—I posted your article, and I asked people on Instagram, and I got a lot of questions from people about other things in their kitchen. So can I run them by you?

Schlanger: Please.

Rosin: Okay. No. 1: sippy cups. They’re always labeled as BPA-free plastic. I remember that. Even when I had little kids, everything was BPA-free. Does that make a difference?

Schlanger: In a way, it does. BPA was researched intensively. We know it’s bad, and so everyone’s trying to avoid making things with it. But then what companies went and did was create a bunch of alternatives to BPA, which at least some research finds is not any better than the BPA. The way that chemicals are regulated in this country is: No one has to really prove they’re safe before they go in the market.

And so we have a trickle of information coming out that suggests that the replacements aren’t any better. I would say no to plastic sippy cups.

Rosin: Whoa. Whoa. You said it, though. Okay. Just to be very accurate about this, you said “a trickle of information.”

So there was a kind of panic about BPA. People created replacements for BPA. But we just don’t know yet if they’re better, and the early signs are that they may not be. Is that a fair summary?

Schlanger: Exactly. There was this moment in, like, 2015, 2016 when there was a smattering of studies coming out highlighting the BPA replacements and looking at their potential toxicity and finding that they might just be as endocrine disrupting as BPA was. So the thing with BPA is that it mimics estrogen in the body, which is not something you want to keep adding through your diet.

And it’s associated with all kinds of issues—thyroid issues, fertility issues. And researchers on these few studies I saw back then found that the replacements were as estrogenic or more so.

Rosin: Wow. Okay. I really want to Google, What is a safe sippy cup? But instead, I’m going to ask you. Do you know what a safe sippy cup is?

Schlanger: I was actually talking to this pediatrician about this for a story, and she was talking about how the rest of the world gives their kids things in stainless-steel containers. Like, it’s just, you know—you don’t have plastic plates for kids. You just have stainless-steel ones that they can throw on the floor.

And I know they make stainless-steel ones with, like, the silicone sippy tops and stuff for kids now.

Rosin: It’s interesting. I think we think of stainless steel as something—like metallic. There’s something that we resist about stainless steel, like it’s going to taste different or something. But you’re saying it’s safer.

Schlanger: Oh yeah.

Rosin: Yeah. Okay. “Oh yeah,” you say. That means it’s definitely safer. (Laughs.)

Okay. Another one that people ask me a lot about—a lot, actually—were the black plastic lids on coffee cups.

Schlanger: This just occurred to me recently. I mean, yeah. Presumably, if it’s black plastic, there is a chance it came from that material stream of recycled e-waste. And the last thing you want is scalding hot, foamy, creamy coffee passing through a little black plastic hole into your mouth. It’s not ideal. So I actually just got coffee right before this and did not take a lid.

Rosin: Yes, this is absolutely true: Someone sent me that request on Instagram—Please ask Zoë about black plastic coffee lids—almost at the instant that the barista in the place that I was put the black plastic coffee lid on top of my coffee, and I had the same reaction you did. I was like: Of course! And just flipped it right off again.

Schlanger: (Laughs.)

Rosin: Oh boy. Okay. So No. 2 on Instagram that people asked a ton about—I bet you can guess: nonstick cookware.

Schlanger: Mm-hmm.

Rosin: So many questions about nonstick cookware. Are there different kinds? Do I throw it out the second it has a scratch on it? Like: What do I do about nonstick cookware?

I think there’s a whole bunch of sort of short-term memory-hole feelings about it. Like, Ah, I kind of read this thing. But then, I like my pan, so I forgot about it.

Schlanger: Yeah. So I’d start by saying that the issue with nonstick—Teflon is one brand name for this, but there’s a bunch of them—nonstick pans are coated in a class of chemicals called PFAS. And these are also coating things like our raincoats, our hiking boots. Just anything that is nonstick is basically made out of these compounds that we’ve now found are very bad for our health in high concentrations.

So the people who are really affected by this are the ones living near a plant that made PFAS, and now their water supply has been contaminated for 30 years, or people who live near an Army base where they are using a lot of firefighting foam, which is full of PFAS. But then you zoom in on people using individual products, and it becomes a little hazier.

We do know that the PFAS in your pan becomes unstable at high temperatures. So there’s lots of warnings on these things that you’re not really supposed to use them to cook at, you know, temperatures higher than 400 or 500 degrees.

But who doesn’t accidentally leave their pan on the stove sometimes and scorch it, and then it smells terrible? You’re breathing in fumes from PFAS, most likely. You mentioned scratched coatings. It’s super easy to scratch. Actually, the No. 1 response to the “Throw Out Your Black Plastic Spatula”—when I was like, Just get stainless-steel ones—people were like, But it’ll scratch my nonstick pan. And just, my response to that is: Throw out your nonstick pan.

But we can’t necessarily ask everyone to do that. I get that. It’s so convenient to make an egg in a nonstick pan. I haven’t done it in years, but I hear it’s great.

Rosin: (Laughs.) That was amazing, Zoë. That was a great judge-but-not-judge.

Schlanger: (Laughs.) I don’t mean to sound judgy, but honestly, cast iron is just so much better.

Rosin: I’ve recently come to that conclusion. I noticed that my first reach for everything, including an egg these days, is my cast-iron skillet. So I’m like, Why don’t I just get a few more of those and call it a day, you know?

Schlanger: Yeah.

Rosin: So you do not use nonstick pans?

Schlanger: So I grew up in a house with a parrot when I was young, and bird owners know that cooking with nonstick pans could result in the death of your bird, so I just grew up not having them around.

Rosin: Why?

Schlanger: I think it’s because the gas volatilizes. PFAS, the nonstick compound, its fumes get in the air, and birds are much more sensitive than humans, like all small animals.

Rosin: This is a literal canary in a coal mine.

Schlanger: Yeah, it’s kind of like that.

Rosin: I feel like that image, more than anything you’re gonna say, is gonna convince people: If they had a bird, that bird would be dead. So these are real.

Schlanger: I mean, yeah. I feel like it’s the kind of thing with, like, dogs and chocolates. Like, they won’t die every time. But there was a chance, so we didn’t have it in the house. But there was never a discussion about it being bad for human health. It was just like, No, you have a pet bird. You can’t have nonstick.

Rosin: Wow. Okay. So no nonstick pans. Another one that came up, and this is specifically related to Thanksgiving: marinating things in plastic. Like, it is something that people do. It’s something that people do on Thanksgiving. Is that a problem?

Schlanger: I wouldn’t do it. My understanding is that—I was thinking about, like, sous vide bags too, you know?

Rosin: Yeah, like brining turkeys or sous vide bags. There’s a whole bunch of ways that meat and plastic have to do with each other.

Schlanger: It would violate my personal rule about, like, putting fatty things next to plastic, because I just know the chemistry of that means it encourages migration of compounds out of the plastic and into your food.

But my understanding is that the bags specifically designed for this are considered food grade and often can be labeled “phthalate-free” now. So there is knowledge about this in the consumer market enough for companies to make things that are less harmful. That’s not to say they’re not potentially problematic.

I mean, the way I think about this is: Everything could affect you negatively a little bit. And we are so bombarded by problematic things in our everyday life getting into our bodies, and you just want to lower your dose. So it’s kind of choosing how to lower your dose.

It’s not that your turkey bag is going to kill you. It’s that you’re just adding a little extra, and you don’t need to.

Rosin: Right. So if you needed to brine something, and you put it in, say, a glass bowl with plastic wrap on it, is it just that—oh God.

Schlanger: (Laughs.)

Rosin: Okay, so no to that, just because the plastic wrap would touch it. So in fact, you should just use tinfoil, is what you’re saying.

Schlanger: Mm-hmm. Or you just put a plate over it. Like, you don’t even need all this stuff. You know, plastic wrap’s gone through all these iterations. It used to be made out of much more harmful stuff, and then they eliminated some of it. I just avoid it.

Rosin: Really? You have no plastic wrap?

Schlanger: No.

Rosin: So you’re making a cake. What do you put over it? You just put a cake topper?

Schlanger: A bowl.

Rosin: You put a bowl or a cake topper? Okay. I’m trying to think of any other use I have for plastic wrap, particularly on Thanksgiving.

Schlanger: I wrap—you know, you get cheese, and you have to wrap it in something, so it doesn’t go bad immediately. I have—this is going to make me sound so crunchy—but I have those beeswax wraps. It’s like cloth waxed in beeswax, and that’s what people—people used to just use wax paper for everything. You can just do that.

Rosin: And you can reuse that, so that’s good. Okay.

I’m already imagining some of the people listening to this podcast walking into the kitchen of their parents and friends and causing all kinds of trouble. And this one is real trouble, but I’m going to ask you anyway, because a couple of people asked me about it: natural-gas stove.

So like, hassling your friends or parents about their natural-gas stove would be, like, a really, really low move. But I’m going to ask you anyway. There’s just so much talk about this. It was a big deal, like, a year ago. What about it?

Schlanger: So we know it’s not great to be in a home with a natural-gas stove. We know that it is associated with higher rates of child asthma, just breathing problems in general. You’re inhaling things like benzene. That said, many people have them. I have one. I’m a renter in New York. There’s no way I’m not going to have a gas stove. I can’t ask my landlord to buy a beautiful induction stove for me.

But one thing that makes a big difference is using your overhead vent, just gently turning on your family’s overhead vent while they’re cooking can actually take a lot of the problematic compounds out of the air.

Rosin: Oh really?

Schlanger: Yeah.

Rosin: Okay.

Schlanger: It’s not totally a fail-safe. It doesn’t get it all out. It would be nice if we all had induction stoves. But I also get, it does sometimes feel good to cook over fire.

Rosin: Yeah. One day I will make the transition, but I’m so used to seeing the fire. But I understand.

Schlanger: I will say that that is a really elaborate PR job by the natural-gas industry too. Do you remember this? There was this moment when they were, like, hiring Instagram influencers to promote gas stoves and things like that.

Rosin: Because it’s one of those things that seems good and natural but is the exact opposite. Like, it looks like the thing that you should be cooking things on, but in fact, it’s the unnatural option.

Schlanger: Exactly.

Rosin: Yeah, that was pretty good. Okay. So what else are we missing for Thanksgiving that we don’t know about? One just came to me: parchment paper. I bake a lot with parchment paper.

Schlanger: As do I. And I only recently learned that some parchment paper is coated in PFAS. That’s what makes it nonstick. So you actually want to check. And I recently got parchment paper that’s coated in silicone instead and is nice and nonstick because of that, and it doesn’t cost any more.

Rosin: Oh really? You have to look online and see what it’s coated with. Interesting.

Anything else we’ve forgotten about the Thanksgiving dinner? Let’s just do a tour. So you walk into an average kitchen. There are containers with plastic wrap on them. We’ve already covered that. There are things that have been cooked with nonstick pans. We’ve already covered that. There are deadly spatulas. We’ve covered that. (Laughs.)

Schlanger: (Laughs.)

Rosin: Anything else that we are forgetting for a typical Thanksgiving meal that could kill you?

Schlanger: Right. None of this is going to kill you, but I recently went down the rabbit hole of trying to buy a slow cooker and pressure cooker, and I really wanted to get an Instant Pot. And then I went online and looked at their disclosures on the website, and it turns out those can contain PFAS. I was really surprised by that because the basin of an Instant Pot is just a stainless-steel bowl, but my assumption is there’s something in the lid that is in the food-contact surface that is also PFAS.

So just basically, many, many other kitchen appliances are coated in a nonstick layer of PFAS. I also tried to buy a toaster oven, like, for the counter, so I wouldn’t have to turn on my gas oven every single time I wanted to bake something, and a lot of those—the entire interior is just coated in PFAS.

Rosin: Interesting. So how do you figure—so your rule is: Very much limit plastics to almost no plastics, and definitely no PFAS.

Schlanger: Yeah.

Rosin: And how do you know if something has PFAS? Like, I wouldn’t have guessed about an Instant Pot, which I do have, or about a toaster oven, which I don’t have. But I wouldn’t have guessed about either of those.

Schlanger: They put it on their website. If you look in, like, the Materials and Care section of most of these things, it’ll let you know.

Rosin: Okay. So maybe now that we have—would you say, is there any way to say that we haven’t ruined people’s Thanksgivings? Like, no. We’ve made them less stress-free? Possible? Depends when they listen to this?

Schlanger: Well, it’s so important to remember: Stress is also a major health hazard, so I don’t want anyone to get super stressed out about this or blow it out of proportion. You’re not going to die because of any of this, but you are just accumulating things you don’t need in your body.

Rosin: Your kitchen is just slightly less stress for you. Like, you look around your kitchen, and because you’re attuned to microplastics, you just don’t see them everywhere. So in fact, for you, it’s less stress.

Schlanger: Yeah. I walk around all day. There’s so many inputs to my body I can’t control. But at least I can control the ones in my kitchen.

Rosin: Right. Your kitchen is a little sphere of control. I actually really like that idea.

Now, I’m having a Friendsgiving this year, and I am now actually gonna drive to my friend’s house who does most of the cooking and “evacuate” the dangerous utensils from his kitchen.

Schlanger: (Laughs.) I hope he thanks you and doesn’t get really pissed off. That could go either way.

Rosin: (Laughs.) As I fling away all his spatulas.

Schlanger: Are you going to bring him replacements?

Rosin: I guess you’re right. If I throw away all his spatulas, before I do that, I have to bring him silicone replacements for sure.

Schlanger: That seems only reasonable. I will say, you know, on other Thanksgivings, my two sides of my family have very different ideas about all this. So there is, like, one home I’d go into where basically everything is, you know, natural products and the other side where everything would be microwaved in plastic.

Rosin: Wow. So how do you handle that situation?

Schlanger: You just mostly have to live and let live. It’s like, also, you know, if I’m their daughter, and they’re not reading my articles, there’s not much I’m going to do, you know?

Rosin: (Laughs.) Right. I didn’t realize that was your actual parents. That’s funny. Yeah, I suppose the last thing we should do is give advice to people who walk into a kitchen, and everything has been, you know, baked in the microwave in plastic containers.

Schlanger: You just eat that meal, and go back to your own kitchen, and think about your own choices. I mean, okay, this is all to say: You eat in restaurants all the time. Restaurants are using plastic constantly. It’s really just like, you lower your own dose when you can.

Rosin: Yes. I think that’s what it comes down to. It’s not about policing everybody’s plastics and everything you put in your body. It’s about controlling what you can. And your own tiny or big or however size your kitchen is, that is a sphere you can control, so you might as well do that. And that’s a lovely thing. And everything outside of that, don’t worry about it.

Schlanger: I think so. I think that’s the moral here.

Rosin: Okay. Excellent. Thank you, Zoë.

Schlanger: Thank you.

Rosin: Happy Thanksgiving.

Schlanger: Happy Thanksgiving.

Rosin: This episode of Radio Atlantic was produced by Kevin Townsend. It was edited by Claudine Ebeid, fact-checked by Will Gordon, and engineered by Rob Smierciak. Claudine Ebeid is the executive producer of Atlantic audio, and Andrea Valdez is our managing editor. I’m Hanna Rosin.

Happy Thanksgiving. Enjoy the turkey. Enjoy the mashed potatoes. Enjoy the stuffing. And enjoy all the plastic you’re eating.

Experts tell us how to work out if a deal is a genuine bargain or could leave you out of pocket.

Streaming services are diving into the Black Friday discount frenzy, aiming to attract new subscribers and ease the burden of rising subscription costs, which have doubled over the past decade.

Read more...

The list of air-travel fiascos this past year reads like a verse of “We Didn’t Start the Fire”: A chunk of plane fell off mid-flight. Boeing workers went on strike. A CrowdStrike software issue grounded thousands of planes worldwide. A major airline merger was blocked. Passengers were terribly unruly.

And yet, in roughly that same time period, much about the experience of air travel actually went pretty well: Cancellations in the first half of this year (even with that software outage) were way down from the chaos of 2022, even amidst record-breaking travel days, and last year was by some metrics the safest on record. The Biden administration implemented new requirements for airlines to give passengers refunds for canceled or significantly changed flights and announced a new rule to crack down on airline junk fees. Flights are more affordable than they were decades ago, adjusted for inflation.

An air-travel paradox has emerged. As my colleague Charlie Warzel wrote earlier this year, “although air safety is getting markedly better over time, the experience of flying is arguably worse than ever.” Flying in 2024 is safe and relatively consumer friendly but also quite annoying, especially for the customers unwilling or unable to tack on the perks or upgrades that make it more pleasant. In most economy flying situations, seats are cramped, snacks are expensive, storage space is tight, tensions are high. Airlines are seeing record demand; the TSA is predicting that this week will be the busiest Thanksgiving travel week on record. But staffing shortages persist, adding to inconvenience for fliers.

Many of these frustrations are the fault of individual airlines. But a presidential administration’s approach to consumer welfare can play a meaningful role in the experience of flying (and what happens when things, inevitably, go wrong). Under President Joe Biden and Transportation Secretary Pete Buttigieg, the federal government pushed to block mergers that it saw as concentrating the industry in a way that might hurt consumers, and generally focused on consumer protections (sometimes to the ire of the industry). The Trump administration will likely take a more “business-friendly” approach, Henry Harteveldt, an industry analyst, told me. Former Representative Sean Duffy of Wisconsin, Trump’s pick to replace Buttiegieg as transportation secretary, used to be an airline lobbyist. Meanwhile, Project 2025 (which Trump has denied affiliation with) has identified airline consumer protection as a “problematic area.” And many Trump allies have also harshly criticized Federal Trade Commission Chair Lina Khan’s approach to antitrust policy. Trump—even if he doesn’t fully undo the regulations introduced under Biden—could curb some of the actions that are currently in motion but have not yet made their way to Congress, Harteveldt predicted.

In his first term, Trump’s administration bailed out the airline industry in the early days of the pandemic. And on the Friday after Thanksgiving in 2020, Trump’s Transportation Department quietly announced a new rule that redefined what counted as deceptive practices, to the benefit of airlines over consumers. The airline industry has high hopes for Trump’s next term: Delta’s CEO celebrated the end of an era of “overreach,” and Southwest’s CEO said he is optimistic that the next administration is “maybe a little less aggressive in terms of regulating or rule-making.”

The full scope of Trump’s plans for the airline industry isn’t yet clear, but in a statement announcing his transportation-secretary selection, Trump said that Duffy “will make our skies safe again by eliminating DEI for pilots and air traffic controllers.” Aviation officials have expressed concern that clean-fuel programs will be stymied under Trump, who has promised to repeal parts of Biden’s Inflation Reduction Act. And another initiative Trump floated during his first term—privatizing air-traffic control—may be revived in his next term (the overworked and sometimes dysfunctional Federal Aviation Administration is presently funded with federal dollars). If air-traffic control does indeed become run by a private company, consumers likely wouldn’t see a big difference in ticket prices, Harteveldt said, but it would be a huge change to the way the travel industry operates.

So much about travel is unpredictable, especially during busy weeks like this one. Will your flight be delayed? Will your boarding area be crowded with “gate lice” trying to skip the line? Will your seat be double-booked, and will the Wi-Fi work? Some of this uncertainty is just the reality of human experience—you could be seated next to a crying baby no matter who is president—but some of the experience will be shaped by the administration’s approach in the next four years. As Trump and his allies attempt to balance the interests of consumers and corporations in a massive, complicated, and closely watched industry, a big question is who will get priority.

Related:

All airlines are now the same. Flying is weird right now.

Here are three new stories from The Atlantic:

Good on Paper: Is ambivalence killing parenthood? A guide for the politically homeless Thanksgiving should be in October.

Today’s News

Israel and Hezbollah agreed to a cease-fire deal, which will take effect tomorrow and pause fighting in the region, President Joe Biden announced. President-Elect Donald Trump said yesterday that he would impose a 25 percent tariff on imports from Canada and Mexico and an additional 10 percent tariff on imports from China. Boris Epshteyn, a top Trump aide, allegedly asked potential nominees for Trump’s second administration to pay him consulting fees if they wanted him to advocate for them to Trump, according to a review by the president-elect’s legal team. Epshteyn has denied the allegations.

Dispatches

Work in Progress: Americans need to put down the vacuum and get off the tidiness treadmill, Annie Lowrey writes.

Explore all of our newsletters here.

More From The Atlantic

The AI war was never just about AI. “Dear James”: My home is a horror of unfinished tasks. The sense that most defines a culture The road dogs of the American West

Evening Read

Kimberley French / A24

A Horror Movie About an Atheist Who Won’t Shut Up

By McKay Coppins

This article contains spoilers for the movie Heretic.

When I was a Mormon missionary in Texas in the early 2000s, my companions and I used to get strange phone calls from a man with a British accent named Andrew. We didn’t know who he was, or how he’d gotten the numbers for a bunch of Church-owned cellphones, but the calls always went the same. He would begin in a friendly mode, feigning interest in our lives and work. Then, gradually, the questions would turn confrontational as he revealed his true agenda: to convince us that everything we believed was wrong.

Read the full article.

Culture Break

Illustration by The Atlantic. Source: Dave Free.

Listen (or skip). On Kendrick Lamar’s new album, GNX, a rapper who is obsessed with excellence tries to entertain the masses, Spencer Kornhaber writes.

Watch. Jimmy O. Yang spent years stuck in small, clichéd roles. Now, starring on Interior Chinatown (streaming on Hulu), he’s figuring out who he wants to be.

Play our daily crossword.

P.S.

As the Swifties and/or Black Friday die-hards among you may know, Taylor Swift is releasing a book this Friday at Target. For The Atlantic’s Books section, I wrote about what Swift’s decision to self-publish means for the publishing industry. Have a great Thanksgiving!

— Lora

Stephanie Bai contributed to this newsletter.

When you buy a book using a link in this newsletter, we receive a commission. Thank you for supporting The Atlantic.

Nine out of 10 Black Friday offers are cheaper or the same price at other times of the year, Which? finds.

Among the details on Target’s product page for the official Taylor Swift Eras Tour commemorative book—256 pages; 500 images and personal reflections written by Swift—was one unusual tidbit buried under the header “Specifications.” Most of Swift’s fans surely glossed over the section, which provided information less relevant than the book’s cost ($39.99) and release date (in stores on Black Friday and online the next day). But the book industry noticed: Her publisher is listed as “Taylor Swift Publications.” The superstar is bypassing traditional publishers and releasing her book herself. This perhaps isn’t so shocking—she loves to cut out a middleman. Swift issued her Eras concert movie directly to AMC Theatres and began rerecording her early albums after an ownership dispute; she also has a long-standing retail relationship with Target, which will be the book’s exclusive retailer.

For the companies that produce and sell books, this could be interpreted as a warning sign, because every dollar spent on what is sure to be a massively successful product (Swifties are such prodigious spenders that economists feared her tour would trigger a surge in European inflation) is a dollar that publishers are missing out on. Instead, her decision is less a bellwether for a big-name-oriented industry than a sign of the times—a symptom, not a cause, of a shift in the relationship between these businesses and the famous.

The day after Swift announced her book, David Shelley, the CEO of Hachette, one of the “Big Five” book publishers, said something at the Frankfurt Book Fair that got far less attention: He shared that Hachette will focus on introducing readers to an author’s existing catalog, in order “to have a business that isn’t super reliant on hits.” Best sellers, established tentpoles of the industry, were now “icing on the cake,” he explained. The book industry still welcomes the hype and sales that a star can bring, but more and more, publishers also rely on what they already have: generations’ worth of older titles—what they call the backlist.

Shelley’s sentiments reflect longer-term trends for celebrity authors. Swift isn’t the first star to finesse her own advantageous publishing situation. Lately, various writers with meaningful personal resources—money, followers, notoriety—have struck out on their own or made nontraditional arrangements. Colin Kaepernick and Donald Trump have released books through their own outfits. In 2022, Brandon Sanderson, a prolific and popular sci-fi and fantasy writer, raised millions of dollars through a Kickstarter to self-publish four of his novels. Colleen Hoover, the mega-best-selling author of genre fiction, has continued self-publishing books even after entering into a relationship with Atria Books, an imprint of Simon & Schuster (along with signing contracts for forthcoming titles with two additional publishers).

But despite the profit incentives of doing everything yourself, it seems unlikely that every celebrity will follow in Swift’s footsteps. Publishing a book is hard and expensive, and requires more than just publicity know-how. Few stars, especially those merely looking to burnish their personal brand, will have the stamina or interest to source editors, lawyers, designers, proofers, rights specialists, and all of the other professionals required to create, distribute, and sell a book. The editing process in particular is useful to many people “regardless of their stature,” Jane Friedman, who reports on the publishing industry, told me. Plus, the less glamorous parts of publishing—How do you get your title into a local bookstore in Des Moines, or Munich? What happens if your shipment of books falls into the sea?—are better left as someone else’s problem. Many celebrities less enthusiastic than Swift about building an empire may think, as Friedman put it, “Do I really need to futz around with this?” (Swift, with her Target relationship and merchandising expertise, is well equipped to futz around with it.)

If the value that publishers bring to authors can vary, the value that famous people bring to publishers has traditionally been significant. Shelley, the Hachette CEO and a self-professed Swift fan, told me that “obviously, I’d be lying if I said it wouldn’t be my dream for us to publish a Taylor Swift book.” A big best seller can buoy a business. At the 2022 antitrust trial over the proposed merger of Penguin Random House and Simon & Schuster, executives explained that “publishing is a portfolio business, with profitability driven by a small percentage of books.” This setup means that a lot of resources are still marshaled toward projects for established authors, many of them famous.

But “celebrities are not some financial saving grace of traditional publishers,” Friedman told me. They can be meaningful contributors to a company’s bottom line, she said, but “they require as much work to sell well as most titles.” Simply slapping a famous name on a book doesn’t always move product. Sometimes, celebrities parlay their name and following into big-time sales and hype—though, of course, not all of them (or their projects) are created equal. Britney Spears’s 2023 book, The Woman in Me, sold nearly 1 million copies, according to Circana Bookscan, which tracks sales numbers. In other cases, performance is less spectacular—see Billie Eilish’s self-titled 2023 book, which sold only about 81,000 copies. Readers want something new and compelling to dig into, especially when they can see endless images and posts from their favorite stars online anytime. That sales variability for even big-name authors is part of why publishers have been doubling down on their new (old) stream of revenue.

The “Vegas” model of betting on a few big titles each year is receding in favor of a focus on what a company has already published (or obtained by acquiring the backlist of a competitor), Thad McIlroy, a publishing-industry analyst, told me. Long a smaller concern of publishers, interest in backlists accelerated as Amazon and social media scrambled the way books are sold and discovered. (See Chris Anderson’s 2006 book, The Long Tail, published by Hachette, for more on that phenomenon.) Early in the pandemic, people were buying lots of books, many of them old, and this accelerated the shift: In 2020, two-thirds of book sales were backlist titles, and by 2022, that number was closer to 70 percent. Shelley reaffirmed to me what he’d said at Frankfurt: Although one-off wins are “always fun,” an emphasis on the backlist and working with authors across multiple books is central at Hachette. TikTok in particular, he added, has “fundamentally altered” the way people find books, allowing decades-old works—he cited the late sci-fi author Octavia Butler’s novels as an example—to find new and engaged audiences online.

Nothing happens very quickly in the publishing world, and a sudden break from big hits is unlikely. Swift’s new book is more likely to become a memento than a classic; in the coming years, a more conventional project from the singer could well result in the kind of traditional book deal any publisher would be delighted to make. Already, the industry is awaiting her next work—Memoir? Long-rumored novel?—and guessing, or at least hoping, that she will turn to them.

Even so, one of the most likely (and most prudent) courses for the Big Five over the longer term may be to spend less energy chasing big names. Maris Kreizman, an author with deep experience in the industry, told me that she was optimistic about the change in priorities. “I hope that this would take some of [publishers’] attention away from landing the celebrities,” she said. “The amount of time and energy they spend on those kinds of books could be used to help other books grow and find an audience.” This virtuous cycle can happen only if publishers place the same kind of faith in other authors that they've been placing in famous figures; with fewer celebrities in the picture, perhaps they can focus on the weird, vibrant work of smaller authors. That sort of exodus, far from casting a chill through the book world, might actually make it more interesting.