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Maura Judkis

Reporter, The Washington Post

Washington, D.C.

Maura Judkis

Maura Judkis is a reporter for the Washington Post. She has also written for U.S. News & World Report, TBD.com, ARTnews, the Washington City Paper, and the Onion A.V. Club. She has appeared on MSNBC, PBS, Al Jazeera and numerous radio programs.

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A robot named Bruno helped make your pizza. Is it still ‘artisanal’?

When robots inevitably take over our planet, as the dystopian vision of science fiction writers foretells, we’ll lose our jobs, our freedom, our humanity. But take comfort in one thing the robots will provide for us lowly carbon-based life-forms: artisanal pizza. They’re already making it in a commercial kitchen in the heart of Silicon Valley: Two robots named Pepe and Giorgio squirt sauce on dough, and another robot, Marta, spreads it.
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Would you pay to make a reservation at a hot new restaurant? You might have to.

Making a restaurant reservation has become easier with web services like OpenTable. But when they are too easy to make, sometimes diners don't show up. New services, like pre-paid tickets, are looking to innovate the dining industry and guarantee patrons follow through on their reservations. Do you have a reservation?”.
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You ordered that latte two hours ago? ‘Think about leaving the coffee shop.’

You can get an espresso at Bread Furst, or a baguette, or a perfect piece of pie. But if you want to get some work done, be prepared: Owner Mark Furstenberg just might ask you to move along. The James Beard Award-nominated baker sees his Van Ness cafe as a neighborhood gathering place — not a second office for ever more prevalent teleworkers.
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Artisphere: ‘Doomed from the start’

When the arts complex Artisphere opened in 2010, it was envisioned as the savior of culture-starved Rosslyn, a dream space for emerging artists and a millennial-friendly hangout in the Concrete Canyon. “I coined the line that we were proof that there was ‘life after 5’ in Rosslyn,” former Artisphere director Jose Ortiz said.
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Why some restaurants are doing away with tipping

On a busy Friday night in New York’s East Village, the friendly and efficient servers at Dirt Candy took home zero dollars in tips, but they considered it a good night. When you’re a server on salary — rather than relying on often-mercurial guests for your financial livelihood — every night is a good night.
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Artists are fired up over doughnut shop's use of Cool 'Disco' Dan's name

"I hope you all support my new business venture Ben's Chilly Bowl, serving fro-yo and paying homage to an unaffiliated D.C. icon!" wrote one Facebook commenter. "Check out my new brownie shop, it's called Chuck Brown Brownie House," wrote another. "Now go-go get those brownies!" "It was such a playful, fun name.
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After ‘pizzagate’ shooting, an industry trained in hospitality thinks about security

I was sitting in a restaurant in Paris last November when I learned that one arrondissement over, terrorists were attacking restaurants and killing people. As my fellow diners and I quickly paid our checks and scurried down the street to safety, everyone eyed the restaurant warily. It was a small place on a corner, with huge glass windows and an open kitchen.
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‘We have a culture war to win’: Why Starbucks cups always stir up controversy

The culture wars come every December, fueled by peppermint mochas and venti soy lattes. The battleground is Starbucks. It’s always Starbucks, isn’t it? No one is complaining that the blue-and-brown holiday cups at Caribou Coffee take the “Christ” out of Christmas. No one is telling the Olive Garden hostess that their name is “Trump” so that she will have to call out “Trump, party of three!”.
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A changing neighborhood’s last cheap carryout is closing. Owner says, ‘Change is great.’

For a man who is about to lose his business to the unstoppable forces of neighborhood gentrification, Jose Luis Guzman is remarkably upbeat. “I’m excited about the future — my future and the city’s future,” Guzman said. “It’s changing for the better, which is good. Change is great.”. Guzman, 41, is the owner of Louis’ Restaurant & Carry Out, which has operated since 1988 at Fenwick and Okie streets NE in now-gentrifying Ivy City.
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If there’s a Trump bump for restaurants, Georgetown is first in line

There’s a long list of people who are expected to benefit from a Trump presidency: alt-righters, Rudolph W. Giuliani and Trump’s own children, to name a few. Add to that list: some bar and restaurant owners in Georgetown. Of course parts of Georgetown are getting psyched for a Trump presidency. In a city where 93 percent of voters picked Hillary Clinton, Georgetown and Upper Northwest are where most of our Republicans live.
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José Andrés on Donald Trump’s victory: Life will go on, and so will business

When José Andrés backed out of his restaurant concept for the Trump Hotel in July 2015 after the candidate’s disparaging comments about Mexican immigrants, pundits and journalists weren’t even taking the candidate seriously yet. Andrés canceled his plans to open the Spanish-Japanese restaurant he had planned for the hotel, triggering a lawsuit and a countersuit — and today, he finds himself in the position of being embroiled in litigation against the company founded by the president-elect of the United States.
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Rice that cauliflower and spiralize that zucchini all you want. You’ll still miss your carbs.

In the annals of the world’s biggest lies, somewhere in the vicinity of “I did not have sexual relations with that woman” and “I was totally against the war in Iraq,” ranks this whopper: “Zucchini noodle recipes will make you forget all about pasta.”. No, when people twirl long green strings of zucchini on their forks, pasta probably will be on the minds of all but the strictest Paleo diet adherents.
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About

Maura Judkis

Maura Judkis is a reporter for the Washington Post, covering culture, food and the arts. She has also written for U.S. News & World Report, TBD.com, ARTnews, the Washington City Paper, and the Onion A.V. Club. Maura has appeared on local and international TV and radio, including MSNBC, PBS, and Al Jazeera. She is a 2007 graduate of the George Washington University, and a 2011 arts journalism fellow with the National Endowment for the Arts and the University of Southern California.