Just after 4 a.m. on May 15, 2019, in a surgical suite on the eighth floor of NYU Langone’s Tisch Hospital, physicians delivered via cesarean section a healthy 5-pound, 17-inch-long package of wrinkly flesh named Nora and placed her on Sara Rademacher’s chest. The first-time mom had researched and grown fascinated by the power of a woman’s body to provide all the nourishment a newborn needs. So there was never any question that she’d try to breastfeed.
As a member of the Baby-Friendly Hospital Initiative, a project of the World Health Organization and the United Nations Children’s Fund, Tisch does whatever it can to encourage breastfeeding. Nurses helped Nora to latch within an hour, and lactation consultants paid visits, were available on call day and night, and distributed information packets. In case of complications, staff would be ready to augment the effort with an arsenal of products dominated by one company: Medela AG.
A new mother’s relationship with the brand often starts almost as soon as her baby is born, backed by the hospital’s seal of approval: A nurse or lactation consultant parks a $2,000 Medela breast pump by her bedside, places a silicone Medela protector over her inverted nipples, and provides relief from chafing with a packet of Medela lanolin. In the neonatal intensive care unit, Medela enteral feeding systems help keep preemies alive.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Instagram's Founders Say It's Time for a New Social App
The rise of AI and the fall of Twitter could create opportunities for upstarts
Running in Circles
A subscription running shoe program aims to fight footwear waste
What I Learned Working at a Hawaiien Mega-Resort
Nine wild secrets from the staff at Turtle Bay, who have to manage everyone from haughty honeymooners to go-go-dancing golfers.
How Noma Will Blossom In Kyoto
The best restaurant in the world just began its second pop-up in Japan. Here's what's cooking
The Last-Mover Problem
A startup called Sennder is trying to bring an extremely tech-resistant industry into the age of apps
Tick Tock, TikTok
The US thinks the Chinese-owned social media app is a major national security risk. TikTok is running out of ways to avoid a ban
Cleaner Clothing Dye, Made From Bacteria
A UK company produces colors with less water than conventional methods and no toxic chemicals
Pumping Heat in Hamburg
The German port city plans to store hot water underground and bring it up to heat homes in the winter
Sustainability: Calamari's Climate Edge
Squid's ability to flourish in warmer waters makes it fitting for a diet for the changing environment
New Money, New Problems
In Naples, an influx of wealthy is displacing out-of-towners lower-income workers