Kenneth Anger died May 11 at 96. He had alienated countless of his friends and supporters and even fans who found their way to him as if on pilgrimages. His demands and paranoia and egomania regarding almost everyone he worked with were, sooner or later, inescapable. I know one person who invited Anger to stay with him; after months, he couldn’t get him out of the house, because Anger had filled the place with acolytes and taken it over as his own domain.

Hey, everyone! Today I’m going to show you how to make the most incredible mayonnaise at home. If you haven’t yet made your own mayo, you’re missing out. It’s actually quite easy to do, and the store-bought stuff just doesn’t compare. I used to make mayo at home using a food processor or an immersion blender, but I was never able to make it with olive oil since it tasted too bitter.

Cyle Reynolds is chef and (with partners Jordan Rubin and Sasha Brouillard) co-owner of Crispy Gai in Portland, Maine. In addition to getting his start in Portland, Reynolds has cooked in Michelin-starred restaurants in Thailand, Chicago, and New York. Where did you grow up, and how did you get into food? I grew up in northern Maine, in Kingfield, and there wasn’t a whole lot going on up there. I always liked to cook.

Alex Bantock of Preoptima recently asked, “How much is 1 tonne of carbon dioxide?” which, like my title, is kind of obvious: a tonne. The problem is, how do you describe something so literally nebulous as a cloud of CO2? How do you get people to understand how big and heavy it is? Preoptima tried it with volume, a big cube of gas, but also with weight, comparing it to grand pianos and walruses.

Only 10 percent of art school graduates go on to become working artists. And only 16 percent of working artists have an arts related bachelors degree. At least this study says so. Meanwhile, art educations are some of the most expensive ones out there. So…. Just how necessary are they? 🙄 Speaking as someone who both has traditional degrees of various kinds, and has learned at lot on my own: Probably not very.