Even as children, we in the U.S. learn that June brings good things—warmer weather, ice cream trucks, and most significantly, summer break from school. As an adult, all of those things still matter to me (substitute summer break for outdoorsy weekends), but the arrival of summer produce has crept up to the top of my June list of good things. In this monthly article, I take a look at the fruits and veggies coming into season and some incredible ways you can use them. Let’s dive into June's offerings. Why seasonal and local produce is greatLong distance shipping for out-of-season produce is convenient, but there is usually a price to pay with literal higher prices or lesser quality (or both). Using seasonal produce is a step toward supporting smaller farms situated somewhere closer to where you live rather than a monoculture farm somewhere far away. A big, healthy harvest with shorter shipping distances likely means a cheaper price tag for you. And hopefully the produce exhibits the best possible flavor profile since it doesn’t have to travel great distances to arrive at your market. Buying local and in season means you’ll possibly see a greater variety of tender greens and delicate fruits that don’t travel out of state well. Those little strawberries that pop up at the farmers market are so juicy and delicate you’d never see them packed up and shipped out across the country—they’d be turned into jam before they got a chance to leave. Go to those summer farmers markets downtown and reap the benefits of the juiciest summer fruit.  What’s in season right nowYou’re probably seeing it already, but everywhere from tiny produce markets to big box grocery stores are growing fuller with the very beginnings of summer produce glut, and the prices are dropping. Personally, I’m celebrating the low berry prices with morning smoothies. (If you’re a fruit smoothie-enthusiast like I am, here are a couple great blenders that might interest you.) For those who are growing their own food, keep up with our Home and Garden section for tips.The new produce coming in for June:ApricotsSweet Cherries (not quite yet for tart cherries)StrawberriesBlueberriesRaspberriesBlackberriesBeetsBroccoli Cabbage Garlic scapesGreen peasMustard greensZucchini & summer squashSay, "au revoir" to:AsparagusArugulaRampsParsnipsProduce in peak season:Beet greensLettuceRadishes and their greensRhubarbSpinachTurnipsChardSnap peasSnow peasNote that your specific region may be warmer or cooler, or farther away—so don’t worry if floods of strawberries haven’t arrived yet, or if you still have loads of wild ramps growing in the yard. Nature will do its thing, and we’ll continue trying to keep up.What to cook with your spring bountyFruitsJune is the beginning of having all the fun you want to have when it comes to recipes. Let’s start with fruit. We’re looking at loads of berries for the next few months and the beginnings of stone fruits, so I recommend warming up those ovens. I know that sounds too hot, but think of the pies! Cherry pies, Strawberry-rhubarb, apricot and blackberry, blueberry-goat-cheese tarts—you simply must make some. To help you along, here’s my fail-proof way to lattice pie crust, and my best advice on preventing soggy fruit pies. They’re well worth a read if you’ve had trouble in the past.If you’d rather be stuck in a room with a pack of wild 7-year-olds than make a pie, OK fine. Make a fruit trifle with leftover cake, stuff delicious biscuits with summer fruit and whipped cream, and why not take a crack at your own homemade berry ice cream. I made vanilla bean ice cream with a swirl of fresh raspberry compote and I felt pretty damn pleased with myself. If you’re shopping for affordable ice cream machines, I just tested and reviewed this Cuisinart.As I mentioned, fruit smoothies always welcome a handful of frozen berries. I should mention (and I’ll say this again at the end of the season): Freezing your berries is the best way to reduce waste. (Here’s the best way to freeze fruit.) If you’re using berries to top yogurt or granola, there’s no need to freeze it, but if you’re baking with fruit, making jams, or blending smoothies, freezing is extremely helpful. Pop the fruit in the freezer in the container it came in (hull strawberries first, and halve the big ones). After a few hours, they’ll be solid and you can dump them into a zip-top freezer bag for easier freezer storage.Vegetables All the cruciferous veggies are going strong right now, so go ahead and get that fiber. Use shaved broccoli and cabbage in a salad. Wilt spinach, chard, or mustard greens down in a hearty soup. My absolute favorite thing to do with summer zucchini is to make Thai kai jiao. You can use different vegetables in this dish, but zucchini is my all-time favorite. You also can’t go wrong with grilling big, fat planks of summer squash and drizzling them with a light vinaigrette. Got lots of crisp lettuce? Well, you can always bulk up your warm salads or do what I do and add it to every sandwich. Bacon, egg, cheese, and lettuce. Meatball parm sub and lettuce. Peanut butter and—OK, maybe not that one. Pay special attention to the fleeting produce like rhubarb, ramps, and scapes. They’re around for just a blink so grab them up. Try roasting your rhubarb with strawberries for a sweet, tart, and caramelized treat. Enjoy the best of June produce, and hopefully we’ll get a peek at tomatoes at the end of the month. 

William Morris Biscuit Set. All images courtesy of Ella Hawkins, shared with permission Dr. Ella Hawkins Reimagines Ancient Artifacts and Prized Objects as Edible Replicas May 31, 2025 Grace Ebert Academic research is notoriously niche and often opaque, but Dr. Ella Hawkins has found a crowd-pleasing way to share her studies. The Birmingham-based artist and design historian translates her interests in Shakespeare performance, costume, and matieral culture into edible replicas. Hawkins bakes batches of cookies that she tops with royal icing. Decorating takes a scholarly turn, as she uses tiny paintbrushes and a mini projector to help trace imagery of William Morris’ ornate floral motifs or coastal scenes from English delftware. Rendering a design on a single cookie can take anywhere between two and four hours, depending on the complexity. Unsurprisingly, minuscule calligraphy and portraits are most demanding. Ancient Greek Pottery Sherds Hawkins first merged baking and her research about a decade ago while studying undergraduate costume design at the University of Warwick. She decided to bake cupcakes based on Shakespeare productions that her class examined. “It felt like a fun way to look back at all the different design styles we’d covered through the year,” she tells Colossal, adding: I carried on decorating cakes and cookies based on costume design through my PhD (mainly as goodies to give out during talks, or as gifts for designers that I interviewed), then branched out and spent lots of time doing cookie versions of other artefacts to keep busy during the pandemic. She has since published an academic book on the topic and is a senior lecturer at Royal Welsh College of Music and Drama. But she also continues to translate artifacts and prized objects held within museum collections into delicious canvases. There’s a set made in collaboration with Milton’s Cottage, a museum in the country house where John Milton finished his epic Paradise Lost. Anchored by a delicately crosshatched portrait evoking that of the frontispiece, the collection contains typographic titles and signs that appear straight from a 17th-century book. Delftware Tiles Hawkins ventures farther back in history to ancient Greece with a collection of pottery sherds inspired by objects within the Ashmolean Museum. With a bowed surface to mimic a vessel’s curvature, the irregular shapes feature fragments of various motifs and figures to which she applied a sgraffito technique, a Renaissance method of scratching a surface to reveal the layer below. The weathered appearance is the result of blotting a base of pale brown-grey before using a scribe tool to scratch and crack the royal icing coating the surface. She then lined these etchings with a mix of vodka and black food coloring to mimic dirt and wear. (It’s worth taking a look at this process video.) Other than a select few preserved for talks and events, Hawkins assures us that the rest of her cookies are eaten. Find more of her work on her website and Instagram. Medieval Tiles, inspired by The Tristram Tiles, Chertsey, Surrey, England (c. 1260s-70s) Milton’s Cottage Biscuit Set developed in collaboration with Milton’s Cottage Outlander Biscuit Set Elizabethan Gauntlet Biscuit Set Next article

At the entrance to Victoria and Albert Museum’s (V&A) historic home in South Kensington, wide stone steps rise toward an ornate facade of carved Portland stone, with heavy wooden doors set beneath an archway that declares culture as cathedral. It’s built to inspire, yes, but also to intimidate—to display the spoils of a national collection shaped by colonial reach. On the other side of London, the same institution has opened its doors to V&A East Storehouse, with access to over 250,000 objects. The facility designed by Diller Scofidio + Renfro (DS+R) transforms the obscure world of museum storage into a public experience of collecting, conserving, and storytelling. Like the South Kensington museum, Storehouse also leaves its imprint, inspiring wonder at a moment when public trust in cultural space feels so thin. As Tim Reeve, deputy director of the V&A, put it: “Creative industries are one of the very few success stories of the UK economy.” That creativity is being unpacked. V&A East Storehouse is located inside the London 2012 Olympics Media Centre. (© Hufton+Crow) The 262-by-262-foot (80-by-80-meter) cultural warehouse—once the London 2012 Olympics Media Centre—now welcomes visitors through a plain, functional entrance. Its galvanized steel doors are a modest update on the flexible shell designed by Hawkins\Brown. A plain, functional lobby hosts a new outpost of e5 Bakehouse, softened by new plywood interiors by Thomas Randall-Page. Upstairs, into a brief airlock, and onto a narrow walkway lined with classical busts in crates and on palettes, as if not fully unpacked, you glimpse the ladders, forklifts and shelving below, before you are shot into the dramatic central atrium—a towering scaffold of steel walkways and shelving. The Queen Elizabeth Olympic Park is a place still learning what it wants to be. A surplus of sports venues and a scatter of freshly minted towers jostle for identity, and somehow, the V&A opening up its innards fits right in. Storehouse isn’t a museum—there are no labels, no curation, no interpretation. It’s a working storage facility, a peek behind the curtain. Instruments hang beside rows of chairs, statues stand among ceramics, building fragments, archival boxes, and garments—some visible, others swaddled after reaching their “light quota.” It’s a new idea for museum storage, one that began in Rotterdam in 2021 with MVRDV’s Depot and is put on steroids here, but DS+R are not new to shifting paradigms. “It’s an idea whose time has come,” said architect Liz Diller. She notes that the firm’s work on the High Line has been used—perhaps overused—as a reference point ever since it opened: “It becomes a kind of model for others. I think people will interpret the idea in their own ways,” she added. The central atrium is a towering scaffold of steel walkways and shelving. (© Hufton+Crow) “The Storehouse defies the logics of conventional taxonomies,” said Diller. “Where else would you encounter suits of armor, stage cloth, biscuit tins, building fragments, puppets, thimbles, chandeliers, motorcycles in one place next to each other?” These objects were previously hidden away in Blythe House, Olympia, alongside collections from the British Museum and the Science Museum—until the government announced plans to sell the Edwardian bank. This prompted a conversation about what its storage can and could be. The space spans approximately 172,000 square feet (16,000 square meters)—a fraction of the V&A’s over 850,000 square feet (80,000 square meters) at South Kensington—but it’s dense with meaning. It now houses 250,000 objects and has been designed with five years of growth in mind, with plenty of empty shelving still in view. Patrons can request up to five objects from the collection and make an appointment to view them. (© Hufton+Crow) The object collocations feel accidental but profound. What is a Frankfurt Kitchen, with its strict Bauhaus order, doing just down the walkway from the ornate, gilded Torrijos ceiling from Toledo? Why does a safety curtain control panel share a shelf with a bamboo wind instrument? Everyday objects aren’t elevated so much as exposed—invited to speak on new terms, next to things they were never meant to meet. There are smaller, curated exhibits too—some behind glass—assembled using a modular “kit of parts” display system designed by IDK. There are opportunities for the public to view conservators at work. (© Hufton+Crow) Anyone can request up to five objects from the collection and make an appointment to view them. If the objects are small enough, they’ll be brought to you at a table. If they’re big, you go to them in the darker parts of the museum. As Diller put it, the Storehouse is designed with “an inside-out logic,” where the center is public, the middle semi-private, and the outer edge reserved for conservation, research, and protected storage. There are moments where private and public parts interact, for instance in the “conservation overlooks,” where you can watch the conservators at work from public galleries. It quietly teaches that the arts are an industry too; there are opportunities besides being an artist. Instruments hang beside rows of chairs, statues stand among ceramics, building fragments, archival boxes, and garments. (© Hufton+Crow) Some of what Storehouse allows you to see is uncomfortable. The colonial overtones are hard to miss. These are objects taken from across the world—beautiful, rare, complex—and now stored in a warehouse in East London. The Agra Colonnade, from a 17th-century Mughal building, is on the ground floor where visitors can walk on the glass floor above it, breathtaking and fraught. This is a first step—a way of airing our institutional laundry in public, and inviting interrogation, reinterpretation, and hopefully reckoning. The Agra Colonnade, from a 17th-century Mughal building, is among the objects on view. (© Hufton+Crow) Hanging inside is the 1924 Le Train bleu stage cloth for the Ballets Russes in 1922. (© Hufton+Crow) Mostly, there is a sense of happy chaos, but there are moments that stop you. Down a quiet corridor sits a towering black-box space, spanning two floors. Hanging inside is the 1924 Le Train bleu stage cloth for the Ballets Russes in 1922—a reproduction of Picasso’s Two Women Running Along the Beach. “This is the largest space,” said project architect David Allin. “It lets you see oversized objects from two levels and even watch the conservators at work.” This cloth will later be replaced by the one that the tall space was designed around: the larger Firebird—Natalia Goncharova’s 10-by-16-metre stage backdrop. Here is where you can feel the V&A talking to itself across the city: South Kensington in its lofty register of imperially reaching cast courts, and the Storehouse answers with its mirror image. I catch my breath in front of Le Train bleu, first at its vastness, but then at the hulking crate parked behind it. The Storehouse is rewriting the story and showing us its workings. Ellen Peirson is a London-based writer, editor, and designer.

We may earn a commission from links on this page.Welcome to “Cookbook of the Week.” This is a series where I highlight cookbooks that are unique, easy to use, or just special to me. While finding a particular recipe online serves a quick purpose, flipping through a truly excellent cookbook has a magic all its own. I’m nearly positive the first biscuit iteration I ever ate was a Bisquick drop biscuit. While my mom was a well-practiced savory cook, she usually baked from boxes. That was just fine by me and my brothers. But as I grew fond of baking myself, I was pretty surprised when I learned that baking biscuits from scratch was not quite like Bisquick. Simple? Sure. But only where the ingredient list is concerned. In fact, the simpler the ingredient list, the more difficult some types of foods are to make. Biscuits are a great example of the illusion of ease in baking. There’s a balance to strike between shortening gluten and strengthening gluten, adding richness and maximizing lift, and then there’s the question of what to eat it with. This week’s cookbook spotlight shines onto Still We Rise, a cookbook that contains every type of biscuit—from those that can suffice as a butter-slathered side dish to others that are a vital source of comfort.A bit about the bookStill We Rise dropped in 2023 from the owner and chef of Bomb Biscuit Company, Erika Council. You might think to yourself: How many recipes for biscuits could there possibly be? A lot, in fact. There are over 70 recipes in this book—yes, for different types of biscuits, but also for jams and spreads, as well as recipes for savory, stacked biscuit sandwiches.  Aside from serving as a collection of easy-to-follow biscuit recipes for you to enjoy, you’ll find anecdotes and one-page personal stories related to the recipes that follow. Council uses this cookbook as a place to tell the stories of accomplished female chefs, of her family, their experiences as Black people living in America in the 1940s and onward, and how the food cooked and shared by Council's family members has played a crucial role in how she connects to her past and present. The recipe I made this weekWhen I first chose the recipe I wanted to make this week, I was expecting a routine biscuit preparation. I chose the Sour Cream and Onion Biscuits, so I made sure to have flour ready, sour cream, green onions, and plenty of cold butter. I stretched my hands and prepared myself for several minutes of “cutting in” butter. That’s a process where you break cold butter into tiny pieces to eventually flatten them so they bake into flaky layers. You’ll see it often in pie crusts too. It’s like a hyper-lazy version of laminating dough, which you see in croissants and puff pastry. To put it bluntly, it’s pretty annoying, but biscuits taste good, so it’s worth it.  Credit: Allie Chanthorn Reinmann I started mixing the dry ingredients in a bowl and scanned the page for the butter sequence. I scanned again. Where was the butter? Oh, there’s no butter—there’s no butter? (Well there was, but only a couple tablespoons for brushing on at the end.) This recipe uses sour cream and a splash of full-fat buttermilk to lend richness to the dough, and that’s it. No breaking up butter or shredding it with a grater? For those who don’t know off-hand what this news means in a practical sense, this recipe would potentially only take about 10 minutes to prepare. And it did. It was so easy to make. Too easy to make? I was suspicious at first, but the smell wafting from the oven dispelled my fears. The first thing I noticed when I bit into one was the hydration. This biscuit wasn’t your typical towering, flaky specimen, but instead a fluffed and tender oniony morsel. It wasn't wet or cake-y by any means, but it was nowhere near in danger of being a dry biscuit. I should have made a double batch because the sour cream prevented the biscuits from becoming hard or stale even after they had been sitting out for a day. A great cookbook for biscuits that fit your situationIt’s obvious that this is a biscuit cookbook; don’t come here looking for a pizza recipe (though there are pancakes in here). What’s special about this book is that there seems to be a biscuit for every possible need, limitation, or random craving. It speaks to more than simply a variety of toppings or mix-ins.There are recipes that don’t have butter in them, ones that use alternative fats like duck fat, biscuits with regular milk and some with buttermilk, recipes for sweet occasions, savory needs, quick and low-lift recipes, and more complex ones. I can easily see myself thinking, today I don’t have buttermilk and I need savory biscuits ready in 1 hour, so what can I make?—and finding a biscuit that matches my current pantry inventory and time needs.How to buy itI always recommend a jaunt to the local bookstore, but seeing as I couldn’t do it this week, I can’t blame you for ordering online either. I selected the hardcover this week, but if your cookbook bookshelf is getting tight, you can download the ebook for a steal. I’ll be keeping my copy right in the kitchen for strawberry and peach season. (There’s a Honey Roasted Peach Biscuit recipe in here that I have my eye on.)  Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes $4.99 at Amazon Shop Now Shop Now $4.99 at Amazon

Queerness and nightlife go hand in hand. Out of the mainstream. Underground and counter-cultural. Whether it’s the location, venue, organisers or crowd, they are always outside the norm.  Some, like new lesbian bar La Camionera in Hackney, east London, have been designed, built and crafted by queer hands – the same ones which will soon be shaking, stirring and drinking negronis on a brushed aluminium countertop, or raising a glass in the purpose-built seating areas. Source: Rachel FerrimanLa Camionera The reopening of the quietly elegant La Camionera (Spanish for ‘female trucker’ and slang for butch lesbian) follows a months-long conversion of a temporary space led by its trans owner and a team of queer architects, contractors and trades. It is unique and stylish.  Advertisement But that’s not the only reason this tailored LGBTQ+ space stands out. Its mere existence sits against a background of queer venue closures because of an unholy trinity of rising costs, licensing issues and safety concerns. London, to take one city, has lost half of these safe spaces since 2006. Waves of redevelopment and gentrification have had their impact, too. One of the most famous victims was the wildly beloved Joiners Arms pub in Hackney Road in 2015. Never forgotten, attempts continue to resurrect this institution somewhere else in London’s East End a decade on. But can La Camionera pave the way for a design-led renaissance of after-hours ‘queerness’? One thing is for sure, there is a growing queer movement – architects included – to create safe, accessible LGBTQ+ spaces and define what that might look like. We’re going out (OUT), to find out. The state of play The Night Time Industries Association (NTIA) recently reported that 37 per cent of all night clubs across the UK have permanently shut since March 2020. That’s an average of three clubs a week, or 150 a year.Advertisement LGBTQ+ venues make up a considerable chunk of this. In the capital, between 2006 and 2022, Greater London Authority numbers show that 75 bars, clubs and LGBTQ+ pubs shut down – sometimes forever.  The list keeps growing. In the past 18 months, G-A-Y Late in Soho and The Glory in Haggerston have closed. Meanwhile, a third LGBTQ+ safe space, Bethnal Green Working Men’s Club, has been fighting closure on and off for years – though it seems the east London venue may finally have had a late reprieve.  Venue closures are happening elsewhere in the UK, too, with Birmingham losing the Village Inn, Glasgow losing Bonjour and Sheffield losing the Queer Junction nightclub.  Based on the current rate of club closures, the NTIA warns the UK could have no nightclubs of any kind by 2030. The pro-nighttime body blames the collapse partly on the long-term impact of the Covid pandemic. Once closed down and locked up, these unique spaces rarely re-emerge, eyed up by developers for larger gain.  And, while the NTIA data does not explain how many of these closures are LGBTQ+, the community is among the hardest-hit because queerness and nightlife are so intertwined. Or, as Olimpia Burchiellaro, a shareholder of the Friends of The Joiners Arms campaign, puts it: ‘Nighttime is queer time’.  A call to (Joiners) Arms While The Joiners Arms, where reportedlyAlexander McQueen used to hang out, became one of the first LGBTQ+ venues to get protection in the planning system because of the sexual orientation of its users back in 2017, no on-site replacement has yet popped up on Hackney Road. Tower Hamlets Council had imposed a planning condition requiring any new development on The Joiners Arms site to include an LGBTQ+ venue. Developer Regal Homes had agreed to it. However, the proposed scheme that forced the closure has been delayed. No development, no new venue.  Burchiellaro tells the AJ that The Joiners Arms shows that LGBTQ+ spaces often act as ‘canaries in the coalmine’; a bellwether of the redevelopment cycle and of the state of the nighttime economy more generally. With little planning protection, they can be easily lost because they are often perceived as ‘unproductive’ uses in buildings ripe for replacement. Source: Friends of The Joiners ArmsFriends of The Joiners Arms protest outside the former pub ‘Gentrification and redevelopment are making it more and more difficult for communities who are not solely focused on profit, like queer spaces, to exist,’ argues Burchiellaro. ‘And, although queer clubs and bars have always been businesses, they’ve always been so much more than that.’ In the meantime, the Friends of  The Joiners Arms campaign has put on ‘an itinerant, moving club night’ at other east London venues as an act of resistance against anti-LGBTQ+ gentrification and the demise of LGBTQ+ nightlife in the capital, according to Aska Welford, an architectural worker formerly with Karakusevic Carson Architects. Welford, who is leading on co-design for a future permanent home for The Joiners Arms campaign, adds: ‘Even without the physical space, without a permanent, fixed space, queer people continue to exist and have a good time and be together.’ Safe and sound In Edinburgh, GRAS architect Kirsty Watt has also resorted to moving club nights, dubbed ‘Femmergy’, that turn the city’s historic urban fabric – including most recently a former biscuit factory – into a playground for femme-presenting members of the LGBTQ+ community, including trans people and afab women. Watt says: ‘In Edinburgh the queer nightlife scene particularly focused around cis gay men and so women, non-binary and trans people weren’t necessarily welcome in those spaces and that was the point of it, because there wasn’t really a space at all.’ Source: Kirsty WattFemmergy club night While Femmergy has difficulties finding Edinburgh venues with level access and accessible toilets, the club nights have provided a safe space for people ‘to be inherently themselves and represent themselves in a way that they want to while still feeling safe’, says Watt.  Both accessibility and safety are central to Femmergy, and are what makes it queer, she tells the AJ, ‘because people need to feel like they have a representation within their urban space’. However, she admits that having level access and accessible toilets have ‘limited us in terms of what venues we can work with, particularly in Edinburgh, because so many of the buildings are historic’. Putting the pop in pop-up So, if permanent dedicated spaces don’t always exist, what about bringing the nuts-and-bolts of a party to the people instead? This is the concept behind the Mobile Dyke Bar, a travelling lesbian disco started by former Royal Academy Interior design student Lucy Nurnberg and her right-hand woman, Ali Wagner, as part of a wider project dubbed Uhaul Dyke Rescue, a series of design-led club nights. The Mobile Dyke Bar is made of prefabricated parts which ‘slot’ into rental vans, which Nurnberg suggests is a tongue-in-cheek response to hyper-masculine removal van culture as much as it is a declaration of space for lesbians when there is barely any.  Its next stop is Mighty Hoopla, a pop festival in south London, later this month – the Mobile Dyke Bar’s second outing at the LGBTQ+ friendly event.  Source: Courteney FrisbyThe Mobile Dyke Bar at Mighty Hoopla in 2024 ‘The idea was that this would be a friendly space, but also about taking space for ourselves and being like, “Look, we need a bit of a dedicated corner here”,’ explains Nurnberg, whose Uhaul Dyke Rescue service was a reaction to ‘queer spaces in London generally declining, especially lesbian spaces’. Nurnberg adds that her interior design course informed Uhaul’s philosophy, ‘which is a bit secret and underground’ and had to be done on the cheap. It also looks at temporary structures as queer structures.  ‘We had a scaffold structure on the dance floor for our first night because I know that dykes love to flex muscle,’ Nurnberg explains, ‘But I also wanted to make it for anybody more femme presenting, and for anybody wanting to look a bit sexy, so we put a swing on the structure and people loved it.’ Why architects should design the night CAKE, a Dalston, east London-based practice, which was behind the Agnes stage at Rally festival in south London last year, has experience on an even bigger scale of delivering for a queer crowd.  The Layher scaffolding and translucent fibreglass-clad structure was designed to flip to become ‘The Strap’ at Body Movements – a queer festival the following day. That’s when the versatility of the modular structure’s raised platforms, floating walls, and one central dance floor all came into action – bringing the audience, artist and stage together. ‘For both days, depending on the music, it was a completely different environment,’ says CAKE architect Emiliano Zavala. ‘At  Body Movements people were dancing up on terraces and the whole thing was inhabited, and for Rally, the crowd was low and spread out, with the stage a kind of undercroft. The difference was really interesting.’ Source: Rory GaylorAgnes by CAKE Architecture Why did CAKE take on the challenge? Hugh Scott Moncrieff, creative director, says it ‘wasn’t the idea of making money’ but the opportunity to make creative architecture that reflects music, rhythm and sound, as well as context. Agnes, or The Strap, was possible because CAKE had proven to festival organisers with an earlier Rally stage that you could ‘spend a tiny bit of money on design work’ and win against standard fabrication teams ‘who weren’t coming at it from an architectural lens’, Scott Moncrieff adds. Agnes could be getting an upgrade for this year’s August bank holiday festivals. The structure also won the people’s choice award at last month’s AJ Small Projects. A sign of better-designed nights out to come? The future is niche – and lesbian If the Mobile Dyke Bar and Agnes could be the future of festivals and club nights, is La Camionera the future of LGBTQ+ nighttime spaces more broadly? A well-polished, honed product for a community crying out for something decent designed especially for them?  Daniel Pope, of newly established design studio and architects Popelo, which worked on La Camionera, says the bar is special because the result is super-niche. Certainly, there is no underfoot nastiness, peeling paint or unwanted design features common to many of the old underground venues. Yet this is queer through and through.  ’There’s not really many queer spaces where you can get a really beautiful drink in a nice glass, where the floor isn’t sticky,’ says Pope. ‘And with funding being so difficult, often queer spaces can feel quite DIY and quite shabby, perhaps not thought-through. With La Camionera, we really tried to make it feel high-end. So we focused the budget on specific areas, like the bespoke bench seat and polished aluminium bar; it feels quite luxe.’ Source: Rachel FerrimanLa Camionera interior by Popelo and WET Studio Those additions, Pope admits, had to be costed in and compensated for elsewhere. Making decisions like these is part of the ‘burden’ on queer architects delivering queer spaces – often pro bono or for a reduced fee. But designing with care and enthusiasm, and, crucially, with first-hand experience of being part of the community. As Pope says: ‘While I can’t talk for lesbians and there’s loads of spaces for gay men in London, I know that having a lesbian space that felt really sexy was key for La Camionera. The architect, who worked alongside LGBTQ+ set design firm Wet Studio on the job, argues that La Camionera’s queer energy was brought by that very queer team of ‘builders and makers who know how you want to feel in a space as a queer person’. On that basis, bespoke queer design for clubs, bars and music experiences in general could be the way forward – and a challenge to the troubles of the wider nighttime economy and a lack of LGBTQ+ representation in permanent spaces. He adds: ‘Talking from experience, when I was not out, I would go to events and never felt like I enjoyed it. It wasn’t until I started making queer friends and we would go to queer venues that you could be yourself and connect with other people in a really magnetic way.’ queer architecture 2025-05-22 Gino Spocchia comment and share Tagsqueer architecture

Food rations that could supply 3.5 million people for a month are moldering in warehouses around the world because of U.S. aid cuts and risk becoming unusable, according to five people familiar with the situation. The food stocks have been stuck inside four U.S. government warehouses since the Trump administration’s decision in January to cut global aid programs, according to three people who previously worked at the U.S. Agency for International Development (USAID) and two sources from other aid organizations. Some stocks that are due to expire as early as July are likely to be destroyed, either by incineration, using them as animal feed, or disposing of them in other ways, two of the sources said. The warehouses, which are run by USAID’s Bureau for Humanitarian Assistance (BHA), contain between 60,000 to 66,000 metric tons of food, sourced from American farmers and manufacturers, the five people said. An undated inventory list for the warehouses—which are located in Djibouti, South Africa, Dubai, and Houston—stated that they contained more than 66,000 tons of commodities, including high-energy biscuits, vegetable oil, and fortified grains. Those supplies are valued at over $98 million, according to the document reviewed by Reuters, which was shared by an aid official and verified by a U.S. government source as up to date. That food could feed over a million people for three months, or the entire population of Gaza for a month and a half, according to a Reuters analysis using figures from the World Food Programme, the world’s largest humanitarian agency. The U.N. body says that one ton of food—typically including cereals, pulses, and oil—can meet the daily need of approximately 1,660 people. The dismantling of USAID and cuts to humanitarian aid spending by President Donald Trump come as global hunger levels are rising due to conflict and climate change, which are driving more people toward famine, undoing decades of progress. According to the World Food Programme, 343 million people are facing acute levels of food insecurity worldwide. Of those, 1.9 million people are gripped by catastrophic hunger and on the brink of famine. Most of them are in Gaza and Sudan, but also in pockets of South Sudan, Haiti, and Mali. A spokesperson for the State Department, which oversees USAID, said in response to detailed questions about the food stocks that it was working to ensure the uninterrupted continuation of aid programs and their transfer by July as part of the USAID decommissioning process. “USAID is continuously consulting with partners on where to best distribute commodities at USAID pre-positioning warehouses for use in emergency programs ahead of their expiration dates,” the spokesperson said. Some food likely to be destroyed Although the Trump administration has issued waivers for some humanitarian programs—including in Gaza and Sudan—the cancellation of contracts and freezing of funds needed to pay suppliers, shippers, and contractors has left food stocks stuck in the four warehouses, the sources said. A proposal to hand the stocks to aid organizations that can distribute them is on hold, according to the U.S. source and two former USAID sources briefed on the proposal. The plan is awaiting approval from the State Department’s Office of Foreign Assistance, the two former USAID sources said. The office is headed by Jeremy Lewin, a 28-year-old former operative of Elon Musk’s Department of Government Efficiency, who is now overseeing the decommissioning of USAID. The Office of Foreign Assistance, DOGE, and Lewin himself did not respond to requests for comment. Nearly 500 tons of high-energy biscuits stored at a USAID warehouse in Dubai are due to expire in July, according to a former USAID official and an aid official familiar with the inventories. The biscuits could feed at least 27,000 acutely malnourished children for a month, according to Reuters calculations. The biscuits are now likely to be destroyed or turned into animal feed, the former USAID official said, adding that in a typical year, only around 20 tons of food might be disposed of in this way because of damage in transit or storage. Some of those stocks were previously intended for Gaza and famine-stricken Sudan, the former official said. The State Department spokesperson did not directly respond to questions on how much of the food aid in storage was close to expiry and whether this would be destroyed. USAID plans to fire almost all of its staff in two rounds on July 1 and Sept. 2, as it prepares to shut down, according to a notification submitted to Congress in March. The two former USAID sources said many of the critical staff needed to manage the warehouses or move the supplies will depart in July. Children dying The United States is the world’s largest humanitarian aid donor, amounting to at least 38% of all contributions recorded by the United Nations. It disbursed $61 billion in foreign assistance last year, just over half of it via USAID, according to government data. U.S. food aid includes ready-to-use therapeutic food (RUTF) such as high-energy biscuits and Plumpy’Nut, a peanut-based paste. Navyn Salem, the founder of Edesia, a U.S.-based manufacturer of Plumpy’Nut, said termination of transportation contracts by USAID had created a massive backlog that had forced the firm to hire an additional warehouse to store its own production. The resulting stockpile of 5,000 tons, worth $13 million, could feed more than 484,000 children, she said. Salem said that email exchanges with Lewin have left her “hopeful” that a way will be found soon to get her product to the desperate children who need it. The UN children’s agency UNICEF warned in late March that RUTF stocks were running short in 17 countries due to funding cuts, potentially forcing 2.4 million children suffering from severe acute malnutrition to go without these crucial supplies for the rest of the year. The four USAID warehouses contain the majority of the agency’s pre-positioned food stockpiles. In normal times, these could be rapidly deployed to places like Sudan, where 25 million people—half the country’s population—face acute hunger. Jeanette Bailey, director of nutrition at the International Rescue Committee, which receives much of its funding from the U.S., said it was scaling back its programs following the cuts. She said the impact of global shortages of therapeutic foods due to the disruption to U.S. aid flows is difficult to measure, particularly in places where aid programs no longer operate. “What we do know, though, is that if a child is in an inpatient stabilization center and they’re no longer able to access treatment, more than 60% of those children are at risk of dying very quickly,” she said. Action Against Hunger, a nonprofit that relied on the United States for over 30% of its global budget, said last month that the U.S. cuts had already led to the deaths of at least six children at its programs in the Democratic Republic of Congo, after it was forced to suspend admissions. Cuts causing chaos The Bureau for Humanitarian Affairs, which coordinates the U.S. government’s aid efforts overseas, was plunged into chaos by the Trump administration’s cutbacks, the five sources said. The bureau’s staff were among thousands of USAID employees put on administrative leave pending their terminations. While some staff were brought back to work until their severance dates, aid administration has not recovered. Three sources told Reuters that the contract to maintain USAID warehouses in the South African port city of Durban had been canceled, raising questions about future aid distribution. Reuters was unable to confirm that independently. Two former USAID officials said that the Djibouti and Dubai facilities would be handed over to a team at the State Department that has yet to be formed. The State Department did not comment. A spokesperson for the World Food Programme, which relies heavily on U.S. funding, declined to comment on the stranded food stocks. Asked if it was engaged in discussions to release them, the spokesperson said: “We greatly appreciate the support from all our donors, including the U.S., and we will continue to work with partners to advocate for the needs of the most vulnerable in urgent need of life-saving assistance”. —Jessica Donati, Emma Farge, Ammu Kannampilly, and Jonathan Landay, Reuters. Writing by Ammu Kannampilly.

resistance is futile A peer’s promise can help kids pass the marshmallow test Younger children were slightly more likely to successfully delay gratification than older children. Jennifer Ouellette – May 15, 2025 9:46 am | 0 For decades, Walter Mischel's "marshmallow test" was viewed as a key predictor for children's future success, but reality is a bit more nuanced. Credit: Igniter Media For decades, Walter Mischel's "marshmallow test" was viewed as a key predictor for children's future success, but reality is a bit more nuanced. Credit: Igniter Media Story text Size Small Standard Large Width * Standard Wide Links Standard Orange * Subscribers only   Learn more You've probably heard of the infamous "marshmallow test," in which young children are asked to wait to eat a yummy marshmallow placed in front of them while left alone in a room for 10 to 15 minutes. If they successfully do so, they get a second marshmallow; if not, they don't. The test has become a useful paradigm for scientists interested in studying the various factors that might influence one's ability to delay gratification, thereby promoting social cooperation. According to a paper published in the journal Royal Society Open Science, one factor is trust: If children are paired in a marshmallow test and one promises not to eat their treat for the specified time, the other is much more likely to also refrain from eating it. As previously reported, psychologist Walter Mischel's landmark behavioral study involved 600 kids between the ages of four and six, all culled from Stanford University's Bing Nursery School. He would give each child a marshmallow and give them the option of eating it immediately if they chose. But if they could wait 15 minutes, they would get a second marshmallow as a reward. Then Mischel would leave the room, and a hidden video camera would tape what happened next. Some kids just ate the marshmallow right away. Others found a handy distraction: covering their eyes, kicking the desk, or poking at the marshmallow with their fingers. Some smelled it, licked it, or took tiny nibbles around the edges. Roughly one-third of the kids held out long enough to earn a second marshmallow. Several years later, Mischel noticed a strong correlation between the success of some of those kids later in life (better grades, higher self-confidence) and their ability to delay gratification in nursery school. Mischel's follow-up study confirmed the correlation. Mischel himself cautioned against over-interpreting the results, emphasizing that children who simply can't hold out for that second marshmallow are not necessarily doomed to a life of failure. A more nuanced picture was offered in a 2018 study that replicated the marshmallow test with preschoolers. It found the same correlation between later achievement and the ability to resist temptation in preschool, but that correlation was much less significant after the researchers factored in such aspects as family background, home environment, and so forth. Attentiveness might be yet another contributing factor, according to a 2019 paper. There have also been several studies examining the effects of social interdependence and similar social contexts on children's ability to delay gratification, using variations of the marshmallow test paradigm. For instance, in 2020, a team of German researchers adapted the classic experimental setup using Oreos and vanilla cookies with German and Kenyan schoolchildren, respectively. If both children waited to eat their treat, they received a second cookie as a reward; if one did not wait, neither child received a second cookie. They found that the kids were more likely to delay gratification when they depended on each other, compared to the standard marshmallow test. An online paradigm Rebecca Koomen, a psychologist now at the University of Manchester, co-authored the 2020 study as well as this latest one, which sought to build on those findings. Koomen et al. structured their experiments similarly, this time recruiting 66 UK children, ages five to six, as subjects. They focused on how promising a partner not to eat a favorite treat could inspire sufficient trust to delay gratification, compared to the social risk of one or both partners breaking that promise. Any parent could tell you that children of this age are really big on the importance of promises, and science largely concurs; a promise has been shown to enhance interdependent cooperation in this age group. Koomen and her Manchester colleagues added an extra twist: They conducted their version of the marshmallow test online to test the effectiveness compared to lab-based versions of the experiment. (Prior results from similar online studies have been mixed.) "Given face-to-face testing restrictions during the COVID pandemic, this, to our knowledge, represents the first cooperative marshmallow study to be conducted online, thereby adding to the growing body of literature concerning the validity of remote testing methods," they wrote. The type of treat was chosen by each child's parents, ensuring it was a favorite: chocolate, candy, biscuits, and marshmallows, mostly, although three kids loved potato chips, fruit, and nuts, respectively. Parents were asked to set up the experiment in a quiet room with minimal potential distractions, outfitted with a webcam to monitor the experiment. Each child was shown a video of a "confederate child" who either clearly promised not to eat the treat or more ambiguously suggested they might succumb and eat their treat. (The confederate child refrained from eating the treat in both conditions, although the participant child did not know that.) Then the scientist running the experiment would leave the Zoom meeting for an undisclosed period of time, after telling the child that if both of them resisted eating the treat (including licking or nibbling at it), they would each receive a second one; if one of them failed, neither would be rewarded. Children could not see or communicate with their paired confederates for the duration of the experiment. The scientist returned after ten minutes to see if the child had managed to delay gratification. Once the experiment had ended, the team actually did reward the participant child regardless of the outcome, "to end the study on a positive note." The results were controlled for unavoidable accidental distractions, so the paper includes the results from both the full dataset of all 68 participants and a subset of 48 children, excluding those who experienced some type of disruption during the ten-minute experiment. In both cases, children whose confederate clearly promised not to eat their treat waited longer to eat their treat compared to the more ambiguous "social risk" condition. And younger children were slightly more likely to successfully delay gratification than older children, although this result was not statistically significant. The authors suggest this small difference may be due to the fact that older children are more likely to have experienced broken promises, thereby learning "that commitments are not always fulfilled." Of course, there are always caveats. For instance, while specific demographic data was not collected, all the children had predominantly white middle-class backgrounds, so the results reflect how typical children in northern England behave in such situations. The authors would like to see their online experiment repeated cross-culturally in the future. And the limitation of one-way communication "likely prevented partners from establishing common ground, namely their mutual commitment to fulfilling their respective roles, which is thought to be a key principle of interdependence," the authors wrote. DOI: Royal Society Open Science, 2025. 10.1098/rsos.250392  (About DOIs). Jennifer Ouellette Senior Writer Jennifer Ouellette Senior Writer Jennifer is a senior writer at Ars Technica with a particular focus on where science meets culture, covering everything from physics and related interdisciplinary topics to her favorite films and TV series. Jennifer lives in Baltimore with her spouse, physicist Sean M. Carroll, and their two cats, Ariel and Caliban. 0 Comments

To mark the 100th anniversary of McVitie's Chocolate Digestives, TBWA has launched a tongue-in-cheek campaign that positions the beloved snack alongside the wheel and the telephone in the canon of history's greatest human achievements. And frankly, they make a pretty compelling case. The campaign, which rolled out across out-of-home, digital, experiential and PR, takes a playful but purposeful approach to celebrating the "Choc Dig" – as the team affectionately call it – as a cultural icon. "The brief was to reassert the 'Choc Dig' as an irreplaceable British icon, using its 100th anniversary to elevate it from a mass brand to a timeless one," says Matt Tassell, Creative at TBWA. "We quickly realised that – despite its humble appearance and familiar reputation – the Choc Dig shares a number of traits with some of humanity's greatest inventions." It's a wry, knowing comparison, but one that's underpinned by genuine admiration for the biscuit's staying power and cultural significance. "The joke is we're not joking," Matt explains. "There's a fun tension at play in the campaign, and the lighthearted tone of voice grounds the reverential visuals." This tension plays out beautifully in the creative. Posters feature a giant Chocolate Digestive hovering above landscapes like some sort of snack-shaped Stonehenge, while a limited-run pop-up – The McVitie's Chocolate Digestives Experience – invited the public to indulge their inner biscuit nerd at London's Piccadilly Lights. "Our iconic poster campaign featured a Choc Dig looming large above all else, so it was only fitting that we ran it on Europe's largest single digital billboard," says Matt. "The fact that the Experience was hosted at the very base of the Lights, in the very epicentre of the nation's capital, tied everything together in celebratory fashion and reinforced the magnitude of the Chocolate Digestive's place in British culture." Of course, anniversaries like this are catnip for nostalgic Brits (myself included), but what elevates this campaign is the level of craft, humour and genuine storytelling across the full ecosystem. As Matt puts it, "We had a genuinely legendary product to play with and a simple, strong creative idea to anchor everything back to." That clarity of vision allowed TBWA to deliver a campaign that feels cohesive across channels while also giving collaborators and media partners a clear framework with which to align. At the heart of that framework is a distinct tone of voice that's affectionate, cheeky and quietly profound. It reminds people why they've loved Chocolate Digestives for so long but also hints at why they might continue to do so for the next hundred years. "We wanted to awaken some of that nostalgia and comfort," says Matt. "And playfully articulate its place in the world we all live in." That articulation went far beyond traditional media into a series of large-scale activations, including DOOH takeovers and landmark projections, which brought the campaign to life in ways that felt both irreverent and ambitious. "Bringing the DOOH and landmark projections to life meant juggling our big idea with even bigger tech," Matt admits. "There was plenty of discussion around timing, permissions, pixel capabilities, and, of course, the weather (how very British). But the payoff was more than worth it." The use of cutting-edge digital media also speaks to the other narrative strand running through the campaign – one of innovation and reinvention. "The great thing about the Chocolate Digestive is that its longevity doesn't define it exclusively," says Matt. "It's always on the front foot, pushing out new NPDs and fresh twists on its iconic blueprint." In other words, it's not just a relic of biscuit history – it's still a living, evolving part of British food culture. That's where this campaign really shines: it doesn't just mark 100 years of something old; it positions McVitie's as a brand that understands how to stay relevant. "Like any good innovator, McVitie's is ever-curious," Matt says. "Constantly developing new products, flavours, and collaborations to win over the next generation of biscuit munchers. It's all about staying as relevant and pivotal to British culture today as it has been for the past century." There's a lot to be said for a campaign that can simultaneously land a punchline, pull off a Piccadilly takeover, and plant the seed for future brand evolution. By treating the Chocolate Digestive with the same reverence (and irreverence) as history's greatest invention, TBWA has made a case for the biscuit as a British icon that continues to delight, surprise, and unite people across generations. I mean, can't most problems be solved with a cup of tea and a biscuit?

Pets are fantastic, but they can also be expensive. Do I want my dog to live a luxurious life of orthopedic beds and human-grade food? Of course. That’s why discounts are crucial. Right now, Amazon is throwing its annual Pet Day sale, which includes lowered prices on tons of pet supplies. The sale includes fun stuff like toys and treats, as well as expensive necessities like medications and supplements. This sale only officially goes from through May 14th, 2025, so don’t hesitate on making a purchase if you see something your favorite animal pal wants or needs. Furbo 360° Dog Camera Rotating Treat Dispenser w/ Speaker, Smart Cam — $47 (was $99) Dispatch treats from afar. Furbo See It This automated pet camera keeps tabs on your pooch from afar and allows you to watch what they’re up to with a companion smartphone app. A built-in speaker allows you to talk to your dog in real time while a treat dispenser spits out rewards for good behavior. Note: This device does require a subscription, so make sure you consider the cost of that before purchasing. Still, it’s a small price to pay in order to keep a closer eye on your furry friend. EHEYCIGA Curved Dog Stairs Ramp for High Beds — $44 (was $57) It’s useful and adorable. Amazon See It Full disclosure: I’m including a photo of this product because it made me laugh and I really like it. Despite the hilarious picture, this is actually a crucial pet accessory for some owners. This 19.7-inch set of stuffed stairs allow older dogs and dogs with limited mobility to get on couches or beds. If they slip, the padding makes the fall painless. COOLAROO The Original Cooling Elevated Dog Bed, Indoor and Outdoor, Large, Grey — $20 (was $40) The elevated bed cools your pooch from both sides. Coolaroo See It A hammock dog bed is a great way to keep your pooch cool. The elevated sleeping surface allows airflow underneath for better air flow. This model is big enough for a large dog with a 55-inch x 31.5-inch surface. If you have a smaller dog, you can get a scaled-down version for just $16. Nerf Dog Tennis Ball Blaster Dog Toy Gift Set, Tennis Ball Dog Fetch Toy Launches up to 50 ft — $22 (was $29) Make fetch more fun for both you and your dog. Nerf See It Upgrade your game of fetch for both you and your dog. This beefed-up launcher can fling a tennis ball up to 50 feet without taxing your arm. You can be the John Wick of playing fetch. Self Cleaning Litter Box, 68 L Automatic Cat Litter Box for Multiple Cats — $399 (was $599) Your cat deserves a fancier bathroom than you have. Pawtastic See It Cleaning a litterbox is the worst. This automated box scoops up after your cat and contains bad odors without intervention. There are 12 infrared sensors inside, so it knows your cat isn’t still in the box when it goes to work. It also looks a lot cooler than a grimy old sandbox sitting in the corner of your home. Amazon Pet Day deals on dog and cat supplements Wuffes Advanced Dog Hip and Joint Supplement $40 (was $50) Zesty Paws Wild Alaskan Omega-3 Blend Pollock + Salmon Oil for Dogs and Cats $29 (was $36) Pet Honesty Multivitamin Dog Supplement, Glucosamine chondroitin for Dogs $23 (was $33) Zesty Paws Probiotics for Dogs $23 (was $33) Zesty Paws Multivitamin Treats for Dogs – Glucosamine Chondroitin for Joint Support $23 (was $33) Pet Honesty Dog Allergy & Itch Relief – Advanced Itch Supplement with Probiotics for Dogs $23 (was $33) PetLab Co. Allergy & Immune Probiotics for Dogs $33 (was $43) Native Pet Dog Vitamins & Supplements – 11-in-1 Multivitamin Powder for Dogs Food Topper $42 (was $59) Native Pet Omega 3 Fish Oil for Dogs & Cats $19 (was $27) Amazon Pet Day deals on dog and cat medication and treatments Seresto Large Dog Vet-Recommended Flea & Tick Treatment & Prevention Collar for Dogs $87 (was $108) Seresto Cat Vet-Recommended Flea & Tick Treatment & Prevention Collar for Cats $87 (was $108) Seresto Small Dog Vet-Recommended Flea & Tick Treatment & Prevention Collar for Dogs Under 18 lbs. $46 (was $59) Zesty Paws Dog Allergy Relief- Dog Itching Skin Relief- Dog Probiotics for Itchy Skin and Itchy Ears $23 (was $33) FRONTLINE Plus Flea and Tick Treatment for Large Dogs Up to 45 to 88 lbs. 3 Treatments $30 (was $45) Advantage II Large Cat Vet-Recommended Flea Treatment & Prevention | Cats Over 9 lbs. | 6-Month Supply $48 (was $68) K9 Advantix II XL Dog Vet-Recommended Flea, Tick & Mosquito Treatment & Prevention | Dogs Over 55 lbs. | 6-Mo Supply $54 (was $80) K9 Advantix II Large Dog Vet-Recommended Flea, Tick & Mosquito Treatment & Prevention | Dogs 21 – 55 lbs. | 6-Mo Supply $54 (was $80) FRONTLINE Plus Flea and Tick Treatment for Small Dogs Upto 5 to 22 lbs. 3 Treatments $29 (was $45) Wondercide – Flea, Tick & Mosquito Spray for Pets and Home with Natural Essential Oils – Killer, Control, Prevention, Treatment – Lemongrass 16 oz $21 (was $27) Amazon Pet Day deals on dog and cat snacks and food deals Purina Pro Plan Sensitive Skin and Stomach Dog Food Dry, Adult Salmon & Rice Formula, Digestive Health – 30 lb. Bag $56 (was $80) INABA Churu Cat Treats, Grain-Free, Lickable, Squeezable Creamy Purée Cat Treat/Topper $15 (was $21) Natural Farm Odor-Free Bully Sticks (6 Inch, 25 Pack), 1.3 lb. Bag $51 (was $68) Hill’s Science Diet Sensitive Stomach & Skin, Adult 1-6, Stomach & Skin Sensitivity Support, Dry Dog Food, Chicken Recipe, 30 lb Bag $67 (was $84) Stella & Chewy’s Freeze-Dried Raw Chicken Meal Mixers- Dog Food Topper and Mixer – Made with 95% Cage-Free Chicken, Organs & Bone – Perfect for Picky Eaters – Grain-Free – 18oz $38 (was $45) IAMS Proactive Health Minichunks Adult Dry Dog Food with Real Chicken, 30 lb. Bag $35 (was $46) Natural Balance Limited Ingredient Adult Grain-Free Dry Dog Food, Salmon & Sweet Potato Recipe, 24 Pound (Pack of 1) $55 (was $73) ORAVET Dental Chews for Dogs, Oral Care and Hygiene Chews (Small Dogs, 10-24 lbs.) Blue Pouch, 30 Count $28 (was $35) Purina Busy Bone Made in USA Facilities, Long Lasting Small/Medium Breed Adult Dog Chews, Peanut Butter Flavor – 10 ct. Pouch $9 (was $17) Blue Buffalo Nudges Jerky Cuts Natural Dog Treats Chicken $20 (was $28) Vital Essentials Freeze Dried Raw Single Ingredient Dog Treats, Chicken Hearts, 3.75 oz $15 (was $20) Full Moon All Natural Human Grade Dog Treats, Essential Beef Savory Sticks, 22 Ounce, 1.375 Pound $11 (was $20) Stella & Chewy’s Freeze-Dried Raw Dinner Patties $51 (was $60) Afreschi Natural Turkey Tendon Strip 3 oz, All Natural Human Grade Puppy Chew $11 (was $15) Blue Buffalo Health Bars Crunchy Dog Biscuits, Oven-Baked With Natural Ingredients, Bacon, Egg & Cheese, 3.5 -lbs. Box $15 (was $21) JustFoodForDogs JustFresh Home-Cooked Chicken Dog Food with No Preservatives, Resealable Packaging, Human Grade Wet Dog Food, 12 oz – 7 Pack $38 (was $49) Full Moon Chicken Strips Healthy All Natural Dog Treats Human Grade Made in USA Grain Free, 1.5 Pound $15 (was $28) Full Moon Chicken Jerky Healthy All Natural Dog Treats Human Grade Made in USA Grain Free, 1.5 Pound $15 (was $31) Amazon Pet Day deals on dog and cat toys deals Laser Cat Toys for Indoor Cats – Rechargeable Interactive Cat Toys with Dual Laser Modes $17 (was $25) 2-in-1 Cat Puzzle Feeder – Interactive Intelligence Toy with Rolling Ball Track $28 (was $49) Catstages by Nina Ottosson Buggin’ Out Puzzle & Play – Interactive Cat Treat Puzzle $14 (was $19) Barkbox Super Chewer Tough Dog Chew Toys for Aggressive Chewers, Dental Stimulating (Turkey – Large) $13 (was $16) Nylabone Dog Gift Box, Includes 3 Strong Chew Toys and 1 Natural Treat, Gifts for Dogs, Large – Up to 50 lbs, 4 Pack $12 (was $20) Benebone 2-pack Fishbone/Wishbone Durable Dog Chew Toys, Real Fish, Real Bacon, Made in USA, Medium $17 (was $22) Nerf Dog Tire Squeak Football Outdoor Dog Toy $10 (was $13) More Amazon Pet Day deals WNPETHOME Orthopedic Dog Beds for Large Dogs, Extra Large Waterproof Dog Bed with Removable Washable Cover $32 (was $43) Veehoo Outdoor Elevated Dog Cot Bed, Cooling Raised Pet Bed for Large Dogs $32 (was $42) PETLIBRO Automatic Cat Feeder with Camera, 1080P HD Video with Night Vision $110 (was $160) Chic Threads Dog Stairs for Small Dogs, 3-Step Dog Stairs for High Beds and Couch $26 (was $33) Petory Automatic Cat Feeders Wi-Fi – 4L Dry Food Dispenser for Cats and Dogs $49 (was $65) The post The best Amazon Pet Day deals on food, supplements, toys, beds, and everything else for your dog or cat appeared first on Popular Science.