One pioneering chocolatier is using bitter herbs and sour fruits to make his treats stand out.
“It’s not what we eat,” said his family members. Then his cafe started a movement.
Traditional flush toilets aren’t an option in many parts of the world, but neither is leaving people with unsafe and unhygenic choices. Now, one company is piloting a new loo that’s waterless, off-grid and able to charge your phone.
(Art by Chester Holme)
We thought that our ancestors were farmers first and bakers second. Turns out they learned to bake first—and became farmers to grow more grain.
(Photo courtesy Amaia Arranz-Otaegui)
Caught between depleted stocks, collapsing prices, and commercial trawlers, small-scale fishermen join forces to create new niche markets for their sustainably harvested product. Can they succeed?
When the Earth’s population reaches 9 billion with 70 percent of people living in cities, produce will have to be grown in the very buildings people live in. That’s why New Yorkers are already growing food in their basements. (Photo by Lina Zeldovich)
Belgium is where beer flows, chocolates beckon and fashion stores tempt irresistibly.
Thanks to an unconventional farmer in the Geneva region, North American buffalos have migrated to the Alps and became iconic Swiss animals. (Photo courtesy Juraparc)
Faced with declining returns, hardy Georgia shrimpers hold tight to their traditions of pageantry and prayer. (Photo by Sarah Beth Glicksteen.)
With its 250 wineries and vineyards that brew and distill a gamut of tempting libations, from reds and whites to ports and sparkling wines, and even flavored vodkas and gins, Paso has become California’s fastest growing wine destination, rivaling Napa Valley.
Savvy brewers aim for a plastic-free future for six-packs. If their concoction works, we all will just have to drink more beer!
In the 1960s, Elizabeth Taylor and Richard Burton used to hide here from the unrelenting paparazzi.
(An ancient sculpture from the Israel Beer Breweries (IBBL) museum in Ashkelon, Israel. Rafael Ben-Ari/Alamy )
For the brave omnivores, Croquetas de Chapulin is a must. Made from yucca and grasshopper flours, they come decorated with little shiny chapulines, which stick their long legs up in the air like practicing ballerinas.
Puerto Vallarta owes its fame to one break-up story, one love story, and a heavy dosage of Hollywood glamor, drama, and decadence.
As slow food and slow living movements are becoming the trend, it’s time to decelerate travel, too.
A Vermont farmer decides to reinvent how goods are shipped to market; will the shipping gods listen?
Photo by Jim Pepper
Once a sleepy fishing village, Puerto Vallarta is vibrant multifaceted city with a cobblestone downtown, artisanal markets, fine restaurants and a variety of adventures for nature lovers, assuring that even the most demanding traveler will never get bored.
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What’s wrong with the tomatoes we eat now? A few things.
Revising your daily menu is easier in summer, because stuff just tastes so good.
“We have this department called Imagineering,” says Lenny De George, Walt Disney World Executive Chef, who’s been cooking up the magic for 20 years. “So the imagineers would dream up what a new restaurant would be,”
A little colorful sticker you can slap onto your shirt may prove to be one of the most efficient methods to ward off malaria, dengue fever, West Nile virus and other mosquito-borne diseases.
Sitting on top of a volcano may be just what Nevis, a small sombrero-shaped Caribbean Island, needs to become one of the greenest nations on Earth.
Dust mites are eyeless, headless, and heartless, yet they’re expert travelers. They’ve been trekking around the world for 400 million years; in the modern era, they travel fast and in style, stowing away inside our seat cushions, luggage, and clothes