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Philadelphia waited a long time for Michelin to notice it. Not because the city lacked great food—Philadelphia has been quietly feeding America better than it deserves for decades—but because the Michelin Guide tends to arrive fashionably late to cities that don’t scream for validation. When it finally did, the city didn’t just get a polite nod. It got stars. And tucked neatly into that historic moment is an 11-seat restaurant in Society Hill where venison is treated with the kind of reverence usually reserved for saints, heirlooms, or very expensive watches. Welcome to Provenance , the restaurant that somehow managed to open, survive, and then casually earn a Michelin star in just over a year—an act that should probably require permits and background checks. This is not a place where you “pop in.” This is a place where you commit. Two and a half hours. Twenty to twenty-five courses. No menu up front. No choices. No substitutions. You sit down, surrender control, and trust that someo...

There are many things one might expect from Joan Didion: a devastating assessment of American decline, an unnervingly cool dissection of personal grief, maybe even a politely raised eyebrow at anyone who insists the 1970s were “fun.” What you don’t expect is Joan Didion—queen of minimalism, patron saint of controlled neurosis—preparing Thanksgiving dinner for seventy-five human beings like she’s the Pentagon coordinating a counterinsurgency. And yet here we are. The New York Public Library has opened her archives, and among the manuscripts, memoir drafts, psychiatric notes, and emotional shrapnel lies the most shocking revelation of her career: Joan Didion was planning Thanksgiving like a five-star general with a clipboard addiction. Menus typed like military dispatches. Guest lists annotated like intelligence briefings. Notes to hired helpers so detailed they could double as OSHA guidelines. A schedule that read like the Normandy invasion, except with more béchamel. It is hard ...

Picture this: 800 keiki across Hawaiʻi have spent the past year learning how to sauté, chop, and embrace their inner Gordon Ramsay—but with less screaming and more aloha. The Nā Kuke ʻŌpio program (translation: The Young Cook ), run by Hawaiʻi Island’s Food Basket, just hit its one-year milestone. A whole twelve months of teaching kids that vegetables are more than something you shove to the side of your plate so you can make room for Spam musubi. It’s wholesome. It’s hopeful. It’s cultural. And it’s also tragic as hell. Because while kids are learning how to cook taro root and toss together locally grown greens, the federal government is busy slicing up SNAP budgets like they’re prepping onions for stir-fry. The difference? Onions make you cry because of chemistry. Budget cuts make you cry because of politics and cruelty. Let’s unpack the deliciously complicated, occasionally infuriating stew that is the Nā Kuke ʻŌpio program. Spoiler alert: this is not just a story about keiki with...

(Spoiler: The answer is basically “sometimes, but don’t be an idiot about it.”) Ah, the things we learn from The Spruce. This week’s episode of “We Asked an Expert So You Don’t Have To” brings us a groundbreaking revelation: you can pour your leftover pasta water on your plants. Mind. Blown. Somewhere, an Italian grandmother just clutched her pearls, not because of the water, but because you dared to call that sad, overcooked spaghetti “pasta” in the first place. The article by Gemma Johnstone breaks down this eco-friendly “hack” with the fervor of someone who has just discovered that you can, in fact, recycle. And while it’s a nice thought, let’s be real—pouring cooking water on your plants is not exactly going to turn your backyard into the Hanging Gardens of Babylon. Still, The Spruce went ahead and asked John Murgel, a horticulture extension specialist, for the inside scoop. And bless his soul, he actually answered. The Revelation Nobody Asked For Apparently, when you pour st...

So, you bought an Instant Pot. Congrats! Welcome to the cult. You probably raved about it for two weeks straight, then proudly shoved it into a cabinet next to the unused spiralizer and that "smart" scale you downloaded a whole app for once. And just when you finally remembered it existed, you committed a culinary crime and tried to make cookies in it. Let’s have an intervention. Your Instant Pot, like most tech-savvy kitchen gadgets, is powerful—but not magical. It won’t babysit your culinary delusions or turn sad ingredients into miracles just because it has 87 buttons and a lid that hisses like Satan’s teakettle. And no, just because TikTok said it works doesn’t mean it should . Here's a lovingly snarky guide to the 10 foods you need to stop torturing in your Instant Pot. Don’t make us come over there. 1. Seafood: Because You Deserve Better Than Shrimp-Flavored Erasers Ah yes, seafood. Nature’s most delicate protein. A buttery, flaky marvel of ocean engineering...

Gather ‘round, friends, because nothing screams "modern romance" quite like a grown man refusing to cook his own food while demanding four meticulously timed meals based on a half-baked Instagram diet that sounds like it was invented by a shirtless guy selling protein powder in a pyramid scheme. Let’s set the table for this hot, microwaved mess. A weary woman took to the hallowed halls of Mumsnet—a.k.a. the Reddit of the British suburban soul—to ask if she was being unreasonable for not wanting to be a one-woman catering service for her partner’s absurdly specific, protein-and-veggie-only, no-cream, no-fun diet plan. Spoiler alert: no, she’s not being unreasonable. She’s being incredibly patient and possibly too diplomatic for someone who’s one food prep session away from throwing a head of broccoli at her future husband's face. 🥩 Welcome to Meal Prep Prison Let’s start with his diet. This man—an ex-semi-pro MMA fighter—has embarked on a highly scientific nutritio...

Oh, how the mighty have fallen. One day you’re devouring a Crunchwrap Supreme like it’s a love letter from the fast-food gods, and the next, you’re spiraling down a rabbit hole of organic produce, screaming about seed oils like a conspiracy theorist with a grudge. Enter Shawna Holman, California’s latest wholesome food messiah, who once strutted into marriage with a Taco Bell feast but now preaches the gospel of “a little less toxic” eating. What’s her secret? Small, almost imperceptible changes—so tiny you might miss them if you’re still blinded by your morning venti caramel macchiato with a side of artificially flavored despair. A Wake-Up Call Served on a (Non-Toxic) Platter Holman’s story starts like any great redemption arc: with a health crisis. Years of sinus infections, migraines, and a brain fog so thick it probably needed its own weather forecast finally pushed her into the arms of “real food.” Apparently, years of consuming ultra-processed snacks with ingredient lists that re...

Ah, veganism. That magical land where people assume you live off lettuce and sad tofu while wistfully staring at other people’s cheeseburgers. If you've ever considered eating more plant-based meals but gave up because you thought it required monk-like discipline and an affinity for plain quinoa, I have excellent news: You’re doing it wrong. The easiest way to eat vegan isn’t by chaining yourself to the “health aisle” at your local grocery store or committing to a lifetime of kale smoothies (though if that’s your jam, no judgment). The secret? Go global. That’s right. The simplest, most delicious, and least soul-crushing way to enjoy a vegan diet is to embrace international cuisine. Because, guess what? The world’s best plant-based meals were never designed to be sad replacements for meat—they were just naturally perfect without it. So, let’s ditch the expensive, ultra-processed faux meats and dive headfirst into a pantry that can actually make your taste buds happy. 1. Step Away ...