Will Ozempic crush the junk-food business?

The food industry confronts a new foe.

View in browser|nytimes.com November 23, 2024 In the magazine this week: Big Food has hacked our taste buds for decades. But now the industry is facing a new and fearsome foe: Ozempic. Jamie Chung for The New York Times Ozempic Could Crush the Junk Food Industry. But It Is Fighting Back. As revolutionary new weight-loss drugs turn consumers off ultraprocessed foods, the industry is on the hunt for new products. By Tomas Weber MORE FEATURES Joseph Michael Lopez for The New York Times Facing Eight Years in Prison, a Director Flees Iran Facing an eight-year prison sentence, Mohammad Rasoulof had to make the most difficult decision of his life. By Amir Ahmadi Arian The Interview K-Pop Trained Rosé to Be 'a Perfect Girl.' Now She's Trying to Be Herself. The Blackpink star strikes out on her own, away from the system that turned her into a global phenomenon. 35 MIN LISTEN The cover of the magazine on newsstands this weekend features our article about life in Pennsylvania's Luzerne County, one of the many places that shifted to the right in this year's election. Photograph by Philip Montgomery for The New York Times. IDEAS Photo illustration by Alex Merto Critic's Notebook The Supervillain Is the Hero Now How Americans learned to root for the dark side — from the Joker and "Wicked" to Elon Musk. By A.O. Scott COLUMNS THIS WEEK Jutharat Pinyodoonyachet for The New York Times Letter of Recommendation I Liked New York as a Tourist. I Fell In Love With It as a Tour Guide. How did pigeons came to dominate our streets? Where did Katharine Hepburn live? The answers might be more interesting than you think. By Eleanor Cummins Photo illustration by Alex Merto Screenland No More Nostalgia Concerts, Please The culture industry keeps getting better at monetizing the past — including the new ritual of musicians playing old albums, in full, onstage. By Peter C. Baker Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth. Eat The Simple Trick That Makes Vegetables Their Best Selves Use the technique behind these butter-poached carrots to get the mushroomiest mushrooms or the green-beaniest green beans. By Eric Kim Illustration by Louise Zergaeng Pomeroy Judge John Hodgman on Proper Pringle Consumption Saddle edges up? Or down? By John Hodgman Stay in touch: Like this email? Forward it to a friend and help us grow. Loved a story? Hated it? Write us a letter at magazine@nytimes.com. Did a friend forward this to you? Sign up here to get the magazine newsletter. For narrated versions of our articles and more audio journalism, download New York Times Audio, a new iOS app available for news subscribers. Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for The New York Times Magazine from The New York Times. To stop receiving The New York Times Magazine, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to The TimesGet The New York Times app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018