Growing up alongside moose, bear and the more than 4,000 lakes dotting Canada’s Parc de la Vérendrye wildlife reserve in Quebec, Marie-Cecile Nottaway knew that, like other members of the Algonquin First Nation, she had to catch her food before she could cook it. Now, she is reclaiming her families’ generations-old recipes to feed new audiences.

One day, while romping around the ancient city of Ephesus I stumbled upon a long white marble bench with a row of holes shaped just like modern toilet seats: a Roman bathroom. 

Tarpon can weigh 250 pounds and leap 10 feet in the air while trying to throw off the hook. Photo COURTESY CINDY BROWN.

The bioluminescent phenomenon occurs in only a handful of places in the world. Three of these unique bays are in Puerto Rico, where a specific type of light-emitting algae thrive.

When a team of divers and archaeologists discovered the 19th-century fragrance in a shipwreck off the coast of Bermuda, a team of passionate perfumers set off to recreate the fragrance.

Driving through the beautiful but rugged canyons of the American West may not be for the faint of heart. Now someone else is offering to do the driving.

When microbiologist Thomas Brock first stumbled upon a hardy, heat-resistant bacteria in the Lower Geyser Basin area in Yellowstone National Park in 1966, he made the groundbreaking discovery that life could exist at much higher temperatures than previously thought. Now the heat-resistant enzyme from Thermus aquaticus is used in PCR testing to detect pathogens.

As I sink beneath the ocean surface, leaving the air world behind and entering the underwater one, I instinctively hold my breath. When I look up, I see the ocean surface of La Parguera Bay quivering above me—a mind-boggling sight I’ve never experienced before.

Osthoff Resort on Elkhart Lake in Wisconsin. Photo by Lina Zeldovich

Luxury properties are uniquely able to implement coronavirus safety measures. It is in part because high-end travel has always included an element of distancing, says Melanie Brandman, founder and CEO of the Brandman Agency, a public relations firm that represents many upscale clients. High-end travel experiences often promise privacy, no crowds or long lines and being one-on-one with nature

Birds, bats, rabbits, mice and other creatures are growing bigger body parts to cool themselves off. Photo by Alexandra McQueen.

A new study of fish remains deepens scholars’ understanding of how the dietary laws came to be. (Image Wikimedia Commons under Creative Commons Public Domain Mark 1.0)

The shell was played for the first time in millennia after being rediscovered in the collections of a French museum. (Artist’s rendering. G. Tosello)

Bird feces contribute nutrient-rich fertilizer to ecosystems. Harvesting them has also been a big business for centuries.

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)

In recent years, First Nation chefs have been reclaiming their families’ generations-old recipes to feed new audiences. (Photo by Lina Zeldovich)

Faced with declining returns, hardy Georgia shrimpers hold tight to their traditions of pageantry and prayer. (Photo by Sarah Beth Glicksteen.)

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)

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.

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)

From dancing tribesmen to larger-than-life mojigangas, San Miguel de Allende really knows how to party!

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?

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.

A Vermont farmer decides to reinvent how goods are shipped to market; will the shipping gods listen?
Photo by Jim Pepper