My name is Thomas Gibbonsnev.
I'm a journalist at the New York Times.
I served in the Marine Corps as an infantryman.
When it comes to reporting on the front line, I think nothing is more important than talking to the people involved.
Hearing their stories, and being able to.
Connect that with people thousands of miles away.
Anything that can make something like this.
More personal, I think is well worth the risk.
New York Times subscribers make it possible for us to keep doing this vital coverage.
If you'd like to subscribe, you can do that at nytimes.com/subscribe.
Hi, my name is Moises Velasquez Manoff, and I'm a contributor to the New York Times Magazine.
I'm a science writer, and I mostly cover health, medicine, and the environment.
This week's Sunday read is based on a recent magazine article of mine about raw milk.
The first and most important takeaway of my piece is
that raw milk can literally kill you and that people should make sure they understand the risks before drinking it.
And even if it doesn't kill you, it can make you extremely sick.
We're talking about ending up in the icu, potentially with kidney failure because of a terrible E.
Coli strain.
Just as one example.
I grew up in New Mexico,