EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialChef Calum Franklin, who spent nearly a year developing his coronation pork pie, which is stuffed with Madeira jelly and the king’s favorite game meat, pheasant, at his home in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialTrichoniscus pusillus, Print, Trichoniscus pusillus, sometimes called the common pygmy woodlouse, is one of the five most common species of woodlice in the British Isles. It is acknowledged to be the most abundant terrestrial isopod in Britain. It is f...