Abandoning the Fight for $15 just weeks after embracing it was an insult to American workers. But Joe Biden’s stealth appointment of Prop 22 creator Seth Harris may be even worse.

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Fasil Teka speaks to a crowd of Uber and Lyft drivers at a protest in Seattle in 2018. (Photo by Genna Martin/San Francisco Chronicle via Getty Images)

Twenty years ago a law professor went out to eat at a New Jersey diner with his wife and 15-month-old son. The toddler threw a tantrum and all his food on the floor; the waitress expertly defused the tensions and mopped up the mess; and the official, Seth Harris, made some polite small talk with the woman who, as it turned out, was a single mother of three.

Having been on the tantrum-defusing, chucked food removing end of this transaction literally hundreds of times — I’ve also been the fool who took a small screaming barbarian to a nice restaurant…


If all goes as planned the invincible American stock market will today mint three new billionaires: the thirtysomething co-founders of the food delivery app DoorDash, a company that pays its workers $1.45 an hour and just spent around $51.5 million preserving its right to keep doing that in the nation’s most populous state.

To most who’ve had dealings with the company, the “success” of DoorDash is something of a mystery: it claims more than half of the nation’s delivery app market share, but it crashes completely no less than twice a month; it chronically sends drivers to restaurants that are…


Restaurant are dying at a record rate—but insurance companies won’t bail them out

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Photo illustration source: Nicholas Kamm/Getty Images

In the early days of the pandemic, Rosa Thurnher did what every restaurant owner did and leaned into the impossibility of the circumstance: She learned basic code and pivoted to takeout, applied for grants and a Paycheck Protection Program loan for her Mexican restaurant, El Ponce in Atlanta. She signed up to turn out $10 meals for charity to give hours to her cooks, held fundraisers, and sourced personal protective equipment and takeout boxes. “It was a full-time job just attending all the webinars I did,” she remembers, almost fondly. “First-world problems, right?”

Most restaurant people have similar stories: Boston…


How pizza won the pandemic—and Sweetgreen got left behind

A pizza box, a bucket of drumsticks, and a salad bowl in free fall, as the pizza and drumsticks bucket high-five each other.
A pizza box, a bucket of drumsticks, and a salad bowl in free fall, as the pizza and drumsticks bucket high-five each other.
Illustration: Erik Blad

The best meal I had all pandemic cost $1.14 and took about 90 seconds to make. It was a Margherita pizza inhaled in the car on a desolate day in late April. I know the precise cost because my husband is the chef who made it: 61 cents for a few slices of fresh buffalo mozzarella, 24 cents for the San Marzano tomatoes and salt, a quarter for enough basil leaves to supply the rest of the menu’s needs for free, and just 11 cents for the dough, made from a mix of top-shelf imported Italian flours. …

Moe Tkacik

senior fellow at the American Economic Liberties Project, co-founder of Jezebel, former Wall Street Journal reporter, off-again waitress, mommy

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