s we started working on our next issue this week, my team and I are feeling anticipation about our most celebrated event of the year, the WSJ. Innovator Awards, which this year is a virtual presentation open to everyone. (It’s on November 11. Have you registered to join us yet?) In an unusually challenging year, when we’ve seen so many disruptions and changes across the culture, we thought it might be illuminating to check in with some of our past Innovators to see how they’ve been responding and adapting to the times. One sector that’s been especially hard hit by the pandemic is the restaurant business, so for the first installment in this series of conversations we spoke to 2018 Food Innovator David Chang, the television personality and Momofuku founder whose new memoir, Eat a Peach, we excerpted in a recent issue. In his video, with characteristic candor and good humor, Chang shares his advice for young chefs, how he stays hopeful and why the food industry is both the “dumbest” and the “best” profession. Watch the full interview below, and stay tuned for future installments with more past Innovators. Elsewhere in the newsletter, we have a couple of fun wedding stories: One dives into why more couples are choosing to elope during the pandemic, another looks at the trend of lab-grown diamond engagement rings and whether they might someday be just as popular as natural stones. Plus, read up on how Gillian Flynn—a bestselling author and the showrunner of a new Amazon Prime series, Utopia—starts her week in our latest My Monday Morning column. And don’t miss a round-up of the best books to read this fall, featuring authors like Margaret Atwood, Rumaan Alam and Tana French. Wishing you a safe and restful weekend! |