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Our Personal History series invites cooks and eaters to tell the stories of their lives through food. Arianna’s journey is one of learning (and relearning) food through the lens of numbers.

I know there was a time in my life when food was simply food and not just a bunch of numbers, but getting there requires some memory mining. I’d just turned 13, and was starting a new school in the fall. June through August were set aside for crafting a better version of myself — more mature, more outgoing, more popular — and the key to becoming this better self, I knew, was losing weight. This wasn’t a new endeavor. I’d been unhappy with my body for as long as I’d been conscious of it, but I’d never had success in changing it.

I knew if I wanted to shrink my tummy, which had only expanded as I got older despite my mother’s regular assurances that it was “baby fat,” I’d need to get serious and regimented about what I ate. I needed a reliable system.

And then, as if by magic, Atkins happened.

I discovered Atkins maybe six months before it would become ubiquitous, during my family’s annual summer vacation in California. Each year, we’d spend a week visiting my parents’ longtime friends, whose family mirrored my own (parents from the Bronx having settled out West, two daughters, two sons), and this year I was especially fixated on Sandy, who was a week older than me. I saw her the way I saw most girls in my orbit, which is to say she was the personification of everything I wasn’t: energetic, unrestrained, happy, and, most importantly, thin.

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After giving the lives of Anna Wintour and Andy Cohen the Broadway treatment, Ryan Raftery is slated to take on Martha Stewart in a play this summer in New York City. Titled The Rise and Fall (and Rise) of Martha Stewart, the third installment of the “Titans of Media” trilogy reportedly took nine months of research and preparation.

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Our staff was supposed to be working this morning — just like any other Thursday morning — but instead, most of us were shopping. We couldn’t help ourselves: Anthropologie is having a tag sale and so many things are up to 50 percent off.

So, instead of writing, editing, and cooking, we’ve spent the better part of the morning Slacking each other links to all the things we want to buy. Here are the highlights. If you were needing to be productive this afternoon, we apologize in advance.

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Eating outdoors is one of the best parts of summer — but once you get beyond the safety of your screened windows and doors, flies can be a real pain. They’re mostly annoying (all that buzzing around and landing on your arms!), but they’re also kinda gross considering how much time they spend flying from surface to surface (raw hamburgers to fruit salad … ), trailing any bacteria they encounter from place to place.

Here’s how to minimize outdoor flies so you can enjoy dining al fresco.

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There are many ways you can help or get involved with Planned Parenthood, the nonprofit organization that gives people affordable access to reproductive and sexual care around the country and globe. You can donate money once or on a monthly basis, and you can give your time as a volunteer. And now, thanks to Leela Cyd and Anne Parker, you can buy a beautiful cookbook where 100 percent of the proceeds are donated to the organization. It’s a delicious deal.

Leela Cyd, a cookbook author and photographer (who has shot many things for Kitchn!) explains that the motivation behind Cooking Up Trouble: Recipes to Nourish Women is political. “In a time when the President and his administration are systematically threatening women’s access to reproductive health care and the ability to independently make decisions regarding our bodies, our families, and our lives, we have created this mini cookbook as an act of resistance, ” explains Cyd.

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(Image credit: Christine Han)

Open Slideshow

If you’re someone who prefers a morning meal that’s sweet and fruity, these breakfast casseroles are for you. With inspiration pulled from classics like blueberry pancakes, French toast, and a sweet variation on strata, these breakfast bakes will satisfy your sweet tooth with extra help from all the seasonal fruit at your fingertips. And as casseroles should be, this selection is ideal for feeding a crowd and can be made ahead. Just don’t forget the maple syrup!

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Despite having its roots in Austria, the croissant is associated with one European nation in particular: France. And now, courtesy of a looming butter shortage, the country may soon find themselves with dwindling amounts of the pastry. Mon dieu!

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When my husband and I set up our first gas grill last summer, I had one major fear. I wasn’t afraid we’d overcook everything to a crisp or undercook meats at a dangerous level. And I wasn’t worried about hooking up the propane tank incorrectly. What had me so nervous? The idea of spiders (and spider webs, more specifically) in the burner tubes.

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Bleach! You know it’s super powerful and that it has a strong odor to it. You also know that it can make whites whiter and that it kills germs. But did you know these other fun facts?

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