Part of me always wants to write fun, silly articles about Top Chef — the cooking, the shenanigans, the personalities — it’s my escape, in a way (in general I prefer food people to movie people by a wide margin). But then in talking to these people, I start to remember that the thing they’ve basically trained their whole lives for is now on indefinite hold.

It’s hard to envision an 18, 19-year-old kid trying to go to the Culinary Institute of America like most of these chefs did when so many of the restaurants that inspired them (and might have hired them one day) look like they may never open again. But I suppose it’s the same in journalism. It’s hard to think about some aspiring writer somewhere trying to pledge an industry that spent the last few years laying off 47-year-olds who’ve written three books. Maybe that’s why I relate.

Dammit, see? This was supposed to be a fun intro.

As dark as that got, Top Chef is still as fun as ever and, for the most part, this season made it easy not to think about all the stuff I just mentioned. While this season had a dominant champion, in Melissa King, it also had some memorable characters. Case in point, the other two finalists — Stephanie Cmar and Bryan Voltaggio. Voltaggio had felt like the elder statesman, a high seed all the way through, at least partly because he seems like the ultimate dad, quick with a bad pun and slow with an unforgettable, halting baritone chuckle that he said his wife made a drinking game out of.

Meanwhile, Stephanie Cmar played the lovable underdog. The private chef and the only contestant whose trip to Italy would be her first time in the country — whose quips got sharper as the show went on. I did not expect to learn that she went to boarding school. But while Linkin Clark Griswold and CMonster differ in temperament, both seem incredibly content with their chosen profession. Seeing their passion underscores what we’re going to lose if we lose restaurants.

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What were your favorite parts of the Italy trip?

BRYAN: I think for me it was just the tours. The truffle experience was by far one of the things I’ve most been wanting to do most over the last decade and I’d never had a chance to do it. And then going to Parma and really just understanding cheese making and the whole thing with Parmigiano Reggiano and the nuances between it and understanding the process… all of that stuff was an amazing experience. We never got to do any of that in previous seasons. In Masters, they just threw me out of a plane. In Vegas, we just went to casinos.

This was by far my favorite season.

STEPHANIE: Definitely. I’d never been to Italy. So everything that I saw was brand new and that was incredibly exciting and then to forge these friendships, in another country, while it’s being filmed is an indescribable experience. Because even though we experienced it a while back, to be able to go back and watch it was really amazing.

Were there any specific food lessons that you learned while you were in Italy?

BRYAN: I had one. So during the truffle challenge, I actually grated my truffles with a microplane. What the diehard Italian truffle connoisseur said is that was the absolute incorrect way to do it, because it actually releases the perfume in the truffle too quickly, that you should only use a truffle shaver. And so you would think that something that’s been around for probably a hundred years would be the right tool to use, but lots of chefs in kitchens all across America, from three-star Michelin, down to just your neighborhood Italian restaurant, they might have some truffles, and they’re grating truffles with a microplane. So I thought it was okay, but I kind of got slammed for it.

STEPHANIE: I guess same with the truffle experience. That you should never apply direct heat to a white truffle was something that I knew in the back of my head, but given the challenge, it didn’t really come back to me as I wish it had. I also learned that when something tastes disgusting, like radicchio, don’t put it on the plate and just beg for forgiveness. David [her husband] will be around the corner, we’ve got a tiny apartment and it’ll be like, “Radicchio!” Shut up, David. That was a curve, that was a learning curve for me.

On that note, what was the thing that your friends or family roasted you for the hardest that they saw you do on the show?

BRYAN: My laugh.

STEPHANIE: It’s so good though!

BRYAN: The ones who are close to me can make fun of me. My wife, every week would say, “Hey, it’s Thursday, who’s ready for America’s favorite drinking game? Every time you hear the laugh…” and she put that on her social internet group [Ed. note: yes, he said “social internet group” and not social media]. So I think that’s probably the one thing that I remember the most.

STEPHANIE: I would say it wasn’t roasted as much as it’s the most comments I’ve ever gotten was probably the “Champagne Padma” episode. But she was my favorite Padma. Champagne Padma was my favorite judge.

Don’t you think that the show would be more accurate to the real fine dining experience if there was like two or three drink minimum for the judges before every challenge?

STEPHANIE: Yeah, but you have to be careful which judge ’cause you want the one who gets tipsy and kind, not the one that gets boisterous and mean. I’d have to pick my drinkers.

Okay, which judges are the mean drunks?

BRYAN: Yeah I knew that question was coming. Go for it Steph, I want to hear all of these answers now.

STEPHANIE: Did we ever see anybody who got mean? Nobody ever did. I just wouldn’t want to find out, necessarily. Not that I saw it, but just like when I drink rum, I don’t become the best Steph. I just wouldn’t want a chef to be grading my food and drinking their 21-year-old shot drink.

Stephanie, when Brian Malarkey said you winning would be a huge upset, you kind of just like agreed with him right away. Do you think seeing yourself as an underdog hurt you? Would you change anything about that?

STEPHANIE: No way. That’s what got me so far. I mean, when Malarkey said that I don’t think he was being mean by it. I think he’d been in the bottom with me a bunch of times, and it was kind of like a dark horse moment where I was like, “Maybe we shouldn’t suck so bad anymore and get better?” And that’s what I tried to do. But I think he meant it out of love.

Bryan, this is your third time on one of these shows, and I’ve heard other people say that you’re insane for doing this three times. Why do you think it’s worth it to keep putting yourself through the process?

BRYAN: Well, this one was different. I mean, I think every season I did well, the first one was obviously it was my first time, and then I did Masters the second time because I was the first to go from Top Chef to Top Chef Masters, and I thought that was an honor to be asked to do that. And of course, it was for charity, which I thought was great. This time was different, because I’d already done it twice and I’m like, why do I need to do it a third time? Really I thought that I might have a chance to get to the finals. So I was like, you know what, why not? I’ll throw myself out there and do it one more time.

But also knowing that it was going to be a group of really talented chefs, that it was going to be all about the food and less about personalities and drama and all of that stuff, that’s the environment that I would want to compete in. Now, I’ve been asked a few times already, because this is over now. Would I do it again a fourth time? No, I’m gone, that’s it. Three times is enough. I got the three finales and that, in itself, is enough.

Now you can’t pick each other, but what is your favorite thing that you tasted that someone else cooked this season?

STEPHANIE: We just got asked that and I have the worst answer because when we got done with a quickfire elimination challenge, I would be so… it wasn’t full. I don’t know what the word would be to describe it, but like so overwhelmed that the most memorable thing that I ate was Padma’s soup in the finale when they cooked for us. It was so delicious. That’s definitely the one of the “not-chefs in the competition”-foods that I ate. Everybody else’s food is a blur.

BRYAN: I mean, there was amazing food and I have a long-winded answer to this, but also during the challenges trying the food, it’s unlike previous seasons where you’re trying other people’s food and you’re like, “oh yeah, I would have never made that.” In previous seasons, I’ve tried some bad stuff. But this time, it was all a pleasure to eat. Even Malarkey’s crazy ice creams were pretty good.

At what point in your life did you realize that you wanted to be a chef, and what had been your plan up until that point?

STEPHANIE: I’ve never had another job. I’ve never had a job outside of cooking in restaurants other than babysitting, and I didn’t see that as a lucrative or long-lasting career. I went to boarding school. My parents had already invested so much time, energy, and money into my education. When I told them I wanted to go to culinary school, they were just stoked that one out of their three children knew exactly what they wanted to do. So I had complete support from everybody around me. And thank God because it’s the greatest career I could ever ask for. But I knew when I was little that I loved to cook and I love the process. I loved the sounds, and the sights and the smells, and the whole thing really resonated with me.

BRYAN: My first job, I was 13, I washed motorcycles at a Harley-Davidson dealership so I could afford baseball cards. And then when I was 14, I got a job at a Holiday Inn as a busboy. I didn’t like clearing plates and running room service, but when I saw the cooks in the back using knives, there’s fire, clinking pans, everybody was cussing and having a good time, that seemed like fun. So I asked the chef, I told him, look, if I take this culinary program in high school, will you let me cook? And he said yes. So that’s where I got my first shot. Then I did it because it was cool because I was making money. I could buy myself my own clothes, I had a car, but then it came time to make a career choice. And I was persuaded by a lot of people who were around me to try to enroll in the Culinary Institute of America in Hyde Park, New York. And so I was accepted and I went and that’s where it went from job to career.

Steph, I have to follow up on the boarding school thing. That’s not like a usual thing…

STEPHANIE: No, I did it at several high schools. I went to three, so I went to a little private school from first through ninth grade. And I liked school enough, but I wasn’t a phenomenal student. The town I grew up in had a great public school, but I was going from a class of 30 to a class of like 300, and I just wouldn’t go. My parents were like, “I don’t know what to do with this one.” So we went for a couple of tours. The first one they took me was an all-girls school. And I was like, I don’t think so. My mom was like, “No, it’s perfect!” I was like, I don’t think so. And then they got me pretty much as close to Canada as possible. So I went to this really beautiful school up in Wolfeboro, New Hampshire. And I have to say it was a blast. I mean, that’s not what you’re supposed to necessarily say about high school, but I did a lot of stuff that was pretty cool including just going, because they would come wake you up. If you said you weren’t going to school, the nurse would come to your dorm room and be like, you’re going to school, it’s four feet away. Not traditional, but like it made me really good at having roommates for most of my life.

Ever since this quarantine started, it feels like some of the things that were a problem with restaurants, they may be exacerbated or worse now. Do you guys have ideas on how we make the restaurant industry more sustainable?

BRYAN: I know that Tom has been very public and vocal about what the downside of this is going to be, what the reality of this is going to be. If there isn’t a lot of help and assistance with restaurant owners and small businesses, I just heard a prediction that possibly 85% won’t come back and reopen. I know a lot of colleagues who are not opening restaurants again. Mine are still closed and some are going to be reopening here in hopefully the near future. I know one we’re opening at the end of this week and then the other ones thereafter. But what we’re going through now is, what is the experience is going to be like? It’s very much changing now from the guest’s perspective.

I ended up closing my restaurants and not doing takeout because I saw other restaurants were announcing that they had an outbreak and that got me really nervous. I didn’t want my team getting sick. I mean the last thing I was going to do is say “Hey everyone come back to work so we can help be a part of the problem.” What makes me nervous is that we’re going back into the Fall, everybody’s predicting that there’s going to be a second wave, that it’s going to get possibly even worse. That’s the part that worries me the most — how do we sustain a full year of closure for a lot of restaurants? I definitely see that there’s going to be a new model that might need to happen.

However, can you imagine life without restaurants at all? It’s going to be horrible. So I know there’s a lot of people who invested a lot and actually for me, fortunately, because some of my partners are larger corporations and hotel companies, they’re putting a lot of effort into making sure that a lot of scientists are involved in what the service model is going to look like. So at least I’m benefitting from that learning and able to apply that in my independent restaurants. And so it’s a day by day process.

On the flip side, it seems like now, everybody’s kind of cooped up and a lot of people are learning to cook at home more. Do you see any sort of opportunities in that area?

BRYAN: For sure. I mean, I’ve participated in a lot of ways already online, whether it be a direct connection, cooking classes with clients, or working with partners. I did some stuff with MasterCard, for example. I’ve done some things where I felt like I was able to create an experience for people, where they were cooking alongside, or just a demonstration, so I know that there’s opportunities out there.

STEPHANIE: Before COVID started, I had an idea, because I live in a small apartment and when my husband and I moved in here, we didn’t really think about how bad our kitchen was. So I came out with a series called “My Shitty Little Kitchen,” where I try to prove to people that regardless of what you have in your home, you can make a great meal. And that brings me joy and laughter, and I hope it brings other people joy and laughter too. But a lot of the chefs, I mean, Melissa does live demos. Nini does demos. A lot of chefs are taking the time, and it also helps us connect to people who we probably wouldn’t have if they didn’t have the access on some of these channels. I’ve got this friend in Winnipeg, I’ve never met him, don’t know him, but I talk to him every day on Instagram because he loves to cook and he makes all of the Top Chef dishes.

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Vince Mancini is on Twitter. Read more of his cooking commentary in UPROXX’s Cooking Battles and Viral Cooking. For past Top Chef Power Rankings, go here.

Jenny Slate has officially exited the Netflix series Big Mouth after coming to the decision that it was wrong for her to voice a Black character. The actor/comedian posted a statement to her Instagram account on Wednesday afternoon announcing her departure and her apology for the thought process that led her to accept the part of the Black character Missy despite Slate being white.

“At the start of the show, I reasoned with myself that it was permissible for me to play ‘Missy’ because her mom is Jewish and White — as am I,” Slate wrote. “But ‘Missy’ is also Black, and Black characters on an animated show should be played by Black people. I acknowledge how my original reasoning was flawed, that it existed as an example of white privilege and unjust allowances made within a system of societal white supremacy, and that in me playing ‘Missy,’ I was engaging in an act of erasure of Black people.”

In a closing paragraph, Slate apologized for her mistake and promised to engage in “meaningful anti-racist action”. She also offered her support to Black Lives Matter.

You can read her full statement below:

In a tandem statement tweeted by Big Mouth creator Nick Kroll, the creative team “wholeheartedly” agreed with Slate’s decision to exit the show and apologized for their role in not originally casting a Black actor.

“We made a mistake, took our privilege for granted, and we’re working hard to do better moving forward,” the creators said. “We are proud of the representation that Missy has offered cerebral, sensitive women of color, and we plan to continue that representation and further grow Missy’s character as we recast a new Black actor to play her.”

You can read the full statement from the Big Mouth creators below:

(Via Jenny Slate on Instagram, Nick Kroll on Twitter)

A communications professor I had in college once shared an analogy about friendship that has stuck with me for over 20 years: friends are like tools in a toolbox, there are different people for different jobs.

There are some friends that are great to party with but may not be there for you when you need a shoulder to cry on. There are those you text with about pop culture or politics but may not see very often in person.

There are drinking buddies, workout friends, and those that you may only talk to about one shared interest. There’s also that coworker you hung out with every day at lunch then never saw them again after changing jobs.

Then there are also those lifelong friends that are like part of your family.

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These friends are all part of the toolbox we carry with us throughout life.

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Sadly, we don’t take all of our friends along for the entire journey. There are some we realize aren’t really friends at all but it takes a while to come to the realization. Before the big defriending there are always hints along the way that things just aren’t right.

Reddit user dragonxgal, asked people on the askReddit subforum “What are red flags in a friendship most people brush away?” Their candid answers provide a great way to identify the people we think are friends, but really aren’t.

“When you hang out with them it feels like you’re defusing a bomb when theres nothing going on right then.” — The DialupGamer

“Friends that only care to talk about their own success and aren’t genuinely happy for you and yours unless it amounts to less than their own.” — 313JoJo

“Friends who are good to you when one on one but constantly put you down In group settings. This is a big sign of insecurity/jealousy. Other signs: inappropriate attention seeking behaviors, trying to twist the situation on you when confronted about things, not respecting your boundaries, is super friendly with new people but in a disingenuous “I wanna be liked the most” way, constant gaslighting, getting mad at you for not going by the exact same moral playbook as them, when in group settings they get really uncomfortable and try to change the subject or put you down extra if attention is on you, acting they like can take constructive feedback but actually taking it out on you in small ways throughout the rest of the day.” — -MattTheRat-

“Continually feeling like you want to say something but should hold your tongue.” — WilletteKinoshita

“Friends who gossip excessively. If they’re talking about other people, chances are they’re talking about you.” — Jalaphi23

“Always asking for favours but never there when you need them to return one.” — ayeblondie

“Inability or unwillingness to apologize when he or she does something wrong. It’s symptomatic of an ego issue that will eventually infect every aspect of your friendship.” — ohShrub

“Having their damn phone in their face the whole time. If they do that, they don’t want a friend, they want company. It’s not the same.” _splug

“Friends that are a one way street. I was always the one to message, call, or make plans with them. I was always the one to check up on them to see if they were okay. I always offered a helping hand and be there for them.

“I decided to stop to see if they would reach out to me, but we never spoke to me again. Oh, well.” — llunagirl

“When you realize that you are more yourself when they’re not around.” — kdizzleswizzle

“If you have had a friend for a long time, but you only seem to be able to talk about memories in the past.

“Each time you get together or exchange messages, it’s ‘Remember in high school….’ or ‘Remember that time when….’ – Could be a sign that you both have grown apart and do not have much in common today that you can connect on.” — Intersectaquire

“When they cancel plans, they always do it last-minute.” — TheRodgerizer

“If you think about them when you read this post.” — FloatingwithObrien

As the old saying goes, “laughter is the best medicine.” According to science, it’s true. When dealing with tragic events, such as the COVID-19 pandemic, finding a way to laugh, can be helpful to ourselves and others.

The humor must be appropriate, of course.

Neuroscientist V.S. Rakmachandran says that humor is a “mature defense mechanism” that can be seen alongside other defenses such as patience, humility, mindfulness, tolerance, and forgiveness.

He says that humor can give us a sense of control over traumatizing events and helps people deal with conflicting thoughts and emotions.

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According to What’s Your Grief? Humor and laughter increase the production of dopamine, endorphins, T-cells, and immune proteins which may contribute to the following: strengthened immune function, stress reduction, decreased feelings of depression and anxiety, and elevated mood.

It also helps us put things in perspective and increases our problem-solving abilities.

Graeme Parsons, a father of two in Regina Saskatchewan, has been spreading some levity in his neighborhood during the pandemic by posting dad jokes on a whiteboard in his driveway every morning.

“It’s a crazy world we’re living in right now and there is so much negative all over social media and through the media. It’s a way to start brightening the days of people walking by in my neighborhood,” Parsons told Global News Canada.

He said the response has been overwhelming.

“It’s been absolutely amazing; it’s been extremely positive. Everybody in the neighborhood, I see them walking by day after day coming in to check the sign,” Parsons said.

“There’s people taking pictures of it, sending it to their parents who don’t live here,” he added.

The jokes have become so popular he’s posting them on Instagram, where he has nearly 1000 followers. “In a time of a world wide pandemic, humour can unite us all. Be safe. Be healthy. Stay strong. We will get through this together,” the page’s bio reads.

(Note: we said they were popular, not necessarily funny.)

Parsons says that the big reason he’s posting the jokes is to bring some smiles to people’s faces during such trying times.

“I’ll continue as long as people keep enjoying it and smiling and as long as people need laughter, which I don’t think ever goes out of style,” Parsons said.

“There’s plenty of material and smiles to pass around.”

There’s a scientific reason as to why people are responding to Parson’s dad jokes. Research shows that humor increases bonding among family and friends, enhances teamwork, helps diffuse conflict, and boosts morale.

So when you see someone indulging a bit of gallows humor during the crisis, don’t feel bad, laugh along. They’re actually helping us get through a tough time.

Here’s a message of gratitude from Parsons.

Elijah McCain was a massage therapist who played violin for shelter kittens on his lunch break in his hometown of Aurora, Colorado, because he thought the animals were lonely. If that detail alone doesn’t conjure up a picture of a gentle soul, Colorado Music described McClain as a young man who was “quirky, a pacifist, a vegetarian, enjoyed running, and known to put a smile on everyone’s face.”

According to The Cut, McClain’s sister says he sometimes wore a ski/runner’s mask because he was anemic and would often get cold. One night last August, he was walking home from the convenience store with his mask on when the police approached him, responding to a call about “a suspicious man” in the area. What ensued was “a struggle” according to police, which was only partially caught on body camera, as all of the officers’ body cameras allegedly fell off during the incident.

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McClain was held in a carotid hold, a controversial restraint technique banned in some cities for its potential danger, and was also given a shot of ketamine by paramedics. He had a heart attack on the way to the hospital and died there three days later, after having been declared brain dead.

He was unarmed. He was only 23. And his last words as the officers held him down are heartbreaking.

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The full body camera footage of the entire evening’s events was posted on YouTube by the Aurora Police Department in November, three months after McClain’s death. (Discretion is advised.)

Body Worn Camera Regarding the In-Custody Death of Elijah McClain

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After the body camera footage was released, according to the Sentinel, District Attorney Dave Young sent a letter to Aurora police chief Nick Metz stating, “Based on the investigation presented and the applicable Colorado law, there is no reasonable likelihood of success of proving any state crimes beyond a reasonable doubt at trial. Therefore, no state criminal charges will be filed as a result of this incident.”

The officers were cleared of all wrongdoing.

However, the public outcry over the case has grown into a tsunami of calls for accountability. More than 2.2 million people have signed a Change.org calling for a more in-depth investigation into McClain’s death. On June 9, City Manager Jim Twombly agreed to an independent investigation of McClain’s death. But even that investigation has it snags, as the initial attorney commissioned to lead the investigation was a former police officer who specialized in defending police departments in liability cases.

“Unfortunately, an attorney with a long career in law enforcement that specializes in defending municipal police departments from liability claims doesn’t qualify, in our minds, as a neutral review,” the Aurora city council said in a statement.

Some policy changes have taken effect in Aurora this month. According to CBS Local in Denver, Interim Police Chief Vanessa Wilson has announced that officers can no longer use the carotid hold, they must give warnings before shooting, must intervene if they see an offer using excessive force, and relieve other officers when a use-of-force incident occurs. They will also be trained to not assume a person is suspicious based off of a 911 call.

Victims of police brutality don’t need to be angels. What’s wrong is wrong. But when a demonstrably tender and sweet soul like Elijah McClain is killed from a police encounter and no wrongdoing is found, it’s long past time to examine the rules that govern the entire system. No one in their right mind can say this young man shouldn’t be alive right now, playing violin for lonely kittens on his lunch hour.

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The NBA will not be the first professional sports league to use the friendly confines of Disney World to restart its season amid the COVID-19 pandemic. That honor will go to Major League Soccer, which will hold its MLS Is Back tournament there from July 8 and end on August 11, at which point a champion will be crowned.

The tournament’s groups have already been laid out, and we already know that things will transition from group play to knockout play once that gets all sorted out. One of the last things that needed to be all sorted out before everyone gets down to Disney for the tournament is information on kick times, dates for matches, and television info, and on Wednesday afternoon, the league announced how things will play out.

Things will kick off on July 8 with a pair of Group A matchups: Orlando will take on Miami at 8 p.m. EST, with Nashville and Chicago going head-to-head at 10:30. From there, every single day up to July 23 will include at least a pair of matches, with the knockout stage beginning on July 25. Here’s how group play will play out:

Once group play is all wrapped up, the round of 16 will begin on July 25 and run through the 28th. The quarterfinals will occur on July 30 and August 1, the semis are on August 5 and 6, and the final will take place on August 11. As for which teams will make the knockout round, Sam Stejskal of The Athletic explained that finishing in third place for the teams in groups B-F isn’t necessarily a death knell.

According to the league, ESPN, ESPN 2, Fox, FS1, and TuDN will air every match of the tournament during its run.

After a week of Nike completely dominating the top five, we’re happy to see some variety on SNX DLX this week, with great releases from… Nike (duh), Yeezy Brand, ASICS, and the King of Corduroy himself, Mr. Sean Wotherspoon. On the apparel end, skaters will be happy to find some fresh new threads from Supreme and Palace, and if you’re looking for another way to donate some money to the NAACP and support the protestors calling for an end to police violence, we’ve got a pretty sick charitable 8-panel cap from KILLSPENCER.

Without further ado, let’s dive into all the best sneaker and apparel releases for the week.

Air Jordan 4 Animal Instincts 2.0

Tinker Hatfield, who contributed more iconic sneaker designs than any other sneaker designer ever, made history when he introduced the world to “elephant-print” on the Air Jordan III. It’s still one of the best animal-inspired prints we’ve ever seen, and to take it one step further, Nike decided to add some snake and gator skin into the mix for a dangerous reptile-heavy aesthetic. Of course, it’s not actually snake, gator, or elephant skin, and that only makes the sneaker cooler.

The Air Jordan 3 Animal Instincts 2.0 is set to drop on June 25th for a retail price of $250. Pick up a pair through the Nike SNKRS app.

Nike LeBron 17 Graffiti

The LeBron 17 Graffiti borrows the IV’s most coveted LeBron IV colorway and slaps it across the 17s performance-based construction. Featuring integrated Foamposite technology, the LeBron 17 has everything a good court shoe should have: support, flexibility, comfort, and strong design.

The LeBron 17 Graffiti is out now for a retail price of $225. Pick up a pair through the Nike SNKRS app.

Adidas YEEZY QUANTUM Barium

It’s been a minute since we’ve included a YEEZY of note on SNX DLX, but that ends this week with the release of the YEEZY QUANTUM in a sleek Barium iteration. We’ll have to see the Barium in person to see if it shares the color-shifting properties of the earth metal its named after, but shimmer or not, the Barium is one of the craziest basketball shoes we’ve ever seen. Is it even really a basketball shoe? Well, it was good enough for NBA All-Star Weekend, so that settles it!

The YEEZY QUANTUM Barium is set to drop on June 25th for a retail price of $250. Pick up a pair exclusively through YEEZY Supply.

Air Jordan 11 Low Concord Bred

A mashup of two massively popular Jordan colorways on a low-profile Jordan 11, the Concord Bred utilizes the Jordan Concord’s elegant white and black leather upper and sits it atop the Jordan Bred’s iconic red and white midsole. It’s not nearly as great as the sum of its parts, but it’s still a cool mashup that hardcore Jordan heads will get a kick out of… if they don’t find the whole thing slightly blasphemous.

The Air Jordan 11 Low Concord Bred is set to drop on June 27th for a retail price of $185. Pick up a pair through the Nike SNKRS app.

Atmos x Sean Wotherspoon x ASICS Capsule Collection

By far the most colorful release of the week, this ASICS GEL-LYTE III iteration is a collaboration between Japanese retailer atmos and Courdoroy-obsessed sneaker designer Sean Wotherspoon. Dropping in a mismatched pair, Wotherspoon’s GEL-LYTE IIIs are inspired by 1984 Los Angeles and 2020 Tokyo. In what way, exactly? We can’t say, but the set includes sneakerhead-loving attention to detail, liked mixed fabrics, embroidery, and interchangeable Tiger stripes and patches.

In addition to the sneakers, atmos and Sean Wotherspoon have also put together an apparel collection of tie-dye shirts and corduroy bags that capture the collaboration’s playful spirit.

The atmos x Sean Wotherspoon ASICS GEL-LYTE III is set to drop on June 27th for a retail price of $264 along with the full apparel collection. Shop the capsule exclusively at atmos.

Supreme Leigh Bowery Collection

One day after we published our list of the greatest Supreme shirts of all time, and we already need to make an addition thanks to this Supreme capsule collection that celebrates performance artist and 80’s London club kid, Leigh Bowery. The collection consists of a long sleeve t-shirt, hoodies, and a short sleeve t-shirt with photos of Bowery, who used his body as a canvas, taken by several photographers including Jim Krewson, Fergus Greer, and Michael Costiff. A portion of the proceeds sold will go to benefit the New York City-based HIV/AIDS organization, Visual Aids.

The Supreme Leigh Bowery collection is set to drop on June 25th and will be shoppable from Supreme’s online store. An in-store and online release will follow for Japan on the 27th.

KILLSPENCER Black Lives Matter 8-Panel Caps

Show your support for the Black Lives Matter movement with one of these 8-panel caps designed by KILLSPENCER. Coming in either wool or leather-bill iterations, this cap from California-based leather masters KILLSPENCER features a reflective fist logo and the KILLSPENCER’s leather patch branding on its right side. All proceeds from the sale of the hats will go directly to the NAACP Legal Defense and Educational Fund, which is the best reason to buy a hat we’ve ever come across.

The KILLSPENCER Black Lives Matter 8 Panel caps are on sale now at the KILLSPENCER webstore for a retail price of $65 for the wool, and $85 for the leather.

Palace Jean Charles de Castelbajac SS20 Capsule

If you thought Palace’s summer output couldn’t get any better, you were wrong, because this week brings a capsule collection from Palace designed by Moroccan and French designer Jean Charles de Castelbajac. The playful primary-color-heavy collection features classic Palace designs, like the Tri-Ferg logo, and infuses a bit of JCC’s childlike aesthetic. For something on the more out-there and loud end of the spectrum, grab the illustration-heavy checkered crewneck or button-up shirts.

Rounding out the collection is a colorful bucket hat and dual-branded Palace and Jean Charles de Castelbajac branded embroidered caps.

The Palace JCC SS20 capsule collection is set to drop on June 26th. Shop the full collection at the Palace webstore.

If nothing below suits your sensibilities, check out our guide to What You Should Watch On Streaming Right Now.

The 100 (CW, 8:00 p.m.) — A surprise reunion takes place on Bardo as Diyoza suffers under the hand of the Shepherd while back in Sanctum, Indra struggles to keep the peace as Russell schemes and the convicts start stealing weapons. Oh, and Clarke and company are caught in a sticky situation on a hostile planet.

Bulletproof (CW, 9:00 p.m.) — In Amsterdam, Bishop and Pike discover the dark operations of the Markides family as they search for a missing girl.

Marvel’s Agents of S.H.I.E.L.D. (ABC, 10:00 p.m.) — A bumpy ride through the disco decade brings the team, and Daniel Sousa, back to S.H.I.E.L.D. headquarters where a familiar face waits to help them take down the Chronicoms. Unfortunately, their plan might actually work this time and the Zephyr senses it which is why they’re hurtled into the future to a date pivotal to the team’s continuation and Director Mack’s career.

Nobody Knows I’m Here (Netflix) — Lost star Jorge Garcia gives a riveting turn in this Spanish drama about a musically gifted recluse hiding out on a Chilean sheep farm whose talent is finally discovered, thrusting his life into chaos.

Crazy Delicious (Netflix) — Calling all cooking show competition stans. Netflix is teaming up with BBC to give us another British import, but don’t expect friendly chats over custards and tarts this time around. Home cooks are charged with creating delicious dishes in a fantasy-themed environment that will impress a panel of merciless judges. It’ll be your new binge-watching obsession.

It’s been almost a month since Doja Cat issued an apology after controversial videos and songs from her past resurfaced. But the singer has yet to put in her last words about the situation. On Tuesday, the singer took to social media to shame those who continue to accuse her chat room friends of racist remarks.

Back in May, clips surfaced of Doja Cat video chatting with a group of mostly white men, who many labeled as white supremacists and members of the Incel (involuntary celibate) subculture. While Doja Cat apologized for her past insensitive remarks and any harm she caused fans, the singer continues to dispel rumors that her chat room friends are racist or sexist.

The singer jumped on Instagram Live to ardently defend her internet friends and call out those who are still attempting to cancel her:

“I just realized how f*cking stupid that narrative is. I just realized that. The things, the verbal harassment, the physical harassment, that I could go through being in a crowd of white supremacists, who you think I’m so good friends with. It’s f*cking ridiculous. My friends aren’t f*cking racist on chatrooms. My friends on Tiny Chat are not f*cking supremacists. They love me, I love them. They’re loving, and that’s it. And you won’t find anything on them because you’re f*cking stupid. Your actions are stupid. You may not be stupid, you may be smart. But your actions are not telling. It just is what it is. You guys are f*cking disappointing. This isn’t how you combat problems. And if you think it is, then you need to grow the f*ck up, and I’m sorry. I’m sorry that you suck right now.”

Watch a clip of Doja Cat’s Instagram Live above.