Hazlitt Original

Song of the Caged Bird

A stint teaching at a writer's workshop in Ramallah leads the author to examine the Palestinian resistance through the literature that has shaped it. An excerpt from the latest Hazlitt Original.

CP Images
Our Pet Queen

How royalty went from almighty overlords to household mongrels — a new perspective on the monarchy. An excerpt from the latest Hazlitt Original.

The Cyclist as Cannibal

In this excerpt from Braking Bad, about disgraced cyclist Lance Armstrong and the greatest doping conspiracy in sports history, we ask what kind of man is best fit to excel at the Tour de France?

||Eddy Merckx
The Cyclist as Cannibal

The story of disgraced cyclist Lance Armstrong isn’t just about the greatest doping conspiracy in sports history—it's about the nature of corruption. In this excerpt from Braking Bad: Chasing Lance Armstrong and the Cancer of Corruption, author Richard Poplak asks what kind of man is best fit to excel at the Tour de France.

| | Christopher Drost
Excerpt: The Gift of Ford

From our latest Hazlitt Original, an excerpt that accounts for Rob Ford's election as Toronto mayor, and the rise (and fall) of his influence on city council.

| | Christopher Drost
The Ford Spectacular

The author of our latest Hazlitt Original, The Gift of Ford, explains the many attractions of Toronto mayor Rob Ford.

| | Michael Takasaki
Excerpt: You Aren't What You Eat

We have become obsessed by food: where it comes from, where to buy it, how to cook it and—most absurdly of all—how to eat it. Our televisions and newspapers are filled with celebrity chefs, latter-day priests whose authority and ambition range from the small scale (what we should have for supper) to large-scale public schemes designed to improve our communal eating habits. When did the basic human imperative to feed ourselves mutate into such a multitude of anxieties about provenance, ethics, health, lifestyle and class status? An excerpt from our latest Hazlitt Original, Steven Poole's You Aren't What You Eat: Fed Up with Gastroculture.