Fuck AI. One thing algorithms still can't do: try out that bed. Once done IRL in department stores and now done online from your sofa (one you probably hate), shopping for home items is a tedious task. With so many competitor retailers, niche categories, and emerging DTC brands, where do you start? What brands are really worth it? That's where we come in. We spent the past year sleeping on mattresses, grilling on BBQs, fluffing pillows, and drinking (plenty of) alcohol from all types of glasses to find the best of the best for you. This isn't a computer-generated list. This is a list of the 71 things we actually tried, truly loved, and offered permanent spots in our homes. Everything you'll find below was released in the past year by some of our favorite brands. And each item has been vetted and tested by real humans, so you can feel like you know what you're getting before it ever arrives at your doorstep. |
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As the world burns, readers increasingly look to climate fiction for hope, predictions, and actionable solutions. But can the genre really be a manual for useful change? |
| American corporations, even the ones that own large media outlets, have the dedication to democracy of a sea urchin when it might impinge on the bottom line. |
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The oxtails take forever. Four days, really, but the process of preparing and cooking them has so many steps that you lose track when chef Kwame Onwuachi tries to explain it. Better to go down into the basement kitchen beneath Tatiana, Onwuachi's new Afro-Caribbean restaurant in New York City's beloved hub of the performing arts, Lincoln Center, and see for yourself. Over here, cook Jamal Lewis mixes up a Caribbean-inflected marinade—fresh bay leaves and cinnamon and allspice and a ginger-garlic paste and some of Onwuachi's grandfather's hot sauce. Over there, Onwuachi dips a spoon into a cauldron in which vegetables and roasted chickens and hundreds of chicken feet boil and bob for hours as they're rendered into gelatinous, deeply flavored stock. The oxtails soak in the marinade for 24 hours. They're seared. They're braised in the stock. Eventually they're served in a pond of funky, fatty, gleaming sauce that is the result of these flavors combining, converging, cooking down. The sauce is so sticky that it clings to your fingernails all the way to the next morning, and you can't imagine being mad about that, because it's one of the most delicious things you will ever taste. |
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You won't buy one again for a long time, so choose carefully. |
| Dianne Feinstein has served the public well in a trailblazing career, but she should learn from the case of Ruth Bader Ginsburg. |
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I wear a slight variation of the same thing every day: a dark-blue suit, a white shirt, and a dark-blue tie. Occasionally I go to the gray suit, and occasionally I go to a patterned tie. I got this from President Obama, who tended to wear something similar every day. When I asked him about it, he said, "It's another five minutes in my day that I get back, because I'm not spending time thinking about What am I going to wear today?"
My suit brand is a state secret.
A lot of the stories I heard at the dinner table were about America as that last beacon of hope. That wasn't mythology. It was a reality for so many of my family members. My paternal grandfather came here fleeing pogroms in Russia; my stepmother fled communists in Hungary, literally in the dead of night on the train as a young girl with her mother; and my stepfather was a Holocaust survivor. |
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