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Magazine

The 3.29.20 Issue

Highlights

  1. I Think Sex for Pay Is Wrong. Should I Stay With a Partner Who Disagrees?

    The magazine’s Ethicist columnist on what to do if your partner thinks exchanging money for sex is OK and more.

     By Kwame Anthony Appiah

    CreditIllustration by Tomi Um
    The Ethicist

  2. What Does Our Body Temperature Say About Our Health?

    Humans seem to have cooled over the past 150 years. What does that mean for us now?

     By Kim Tingley

    CreditIllustration by Ori Toor
    Studies Show

  3. Crepes Don’t Have to Be Fancy to Be Delicious

    This savory galette de sarrasin is a perfect reminder that a French crepe is nothing but a humble pancake.

     By Gabrielle Hamilton

    Buckwheat <em>Galettes Complètes.</em>
    CreditJenny Huang for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Beatrice Chastka.
    Eat

  4. Livestreaming the Seattle Symphony Became a Source of Connection in Dark Times

    The live performance wasn’t really live, but it felt like being there all the same.

     By Brooke Jarvis

    CreditPhoto illustration by Najeebah Al-Ghadban
    Screenland

  5. Letter of Recommendation: Bog Bodies

    Mummified bodies from the bogs of Northern Europe reveal what the past can and cannot teach us.

     By Robert Rubsam

    The Tollund Man, a naturally mummified corpse found in modern-day Denmark, is an emissary from the Iron Age who reminds us what we can and can’t learn about the past.
    CreditChristian Als
    Letter of Recommendation

  1. How to Harvest Caviar

    You’re looking for firm, equal-size eggs about three millimeters in diameter. If you see smaller, white eggs, they aren’t mature.

     By Malia Wollan

    CreditIllustration by Radio
    Tip

  2. Poem: How to Survive This

    From Barbara Kingsolver’s timely forthcoming collection of poems, “How to Fly (In Ten Thousand Easy Lessons),” a potent how-to for awkward, complicated days.

     By Barbara Kingsolver and Naomi Shihab Nye

    Credit
    Poem

  3. Judge John Hodgman on Eating Ice Cream With a Fork

    Can a different tool deliver a tastier bite of this creamy treat?

     By Judge John Hodgman

    CreditIllustration by Louise Zergaeng Pomeroy
    Judge John Hodgman

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