By Everett Potter Anyone who is looking for a way to give back to the planet and add a stunning wildlife photograph by a world-class nature photographer to their wall should check out a new initiative called Prints for Nature. This is a short-lived fine art photographic print sale

By Julie Snyder An enormous cherry pie perched atop the carefully packed provisions for our Van Go venture to southeastern Oregon. “What’s this?” I asked Joe. Space was tight in our VW camper, and a cumbersome pie wasn’t part of the plan. “Just a little campfire dessert,” said my sweet-toothed

By Brian E. Clark Full disclosure: I’ve got a sweet spot for old buildings that have been restored and turned into lodgings. So when I learned about the Hotel Millwright (hotelmillwright.com) in Amana, Iowa – nestled just 25 miles northwest of the University of Iowa campus in Iowa City –

The British Royal Family is the most well-traveled monarchy in history. SECRETS OF ROYAL TRAVEL reveals the inside story of the monarchy on the move, taking viewers inside some of the most famous and exclusive transport in the world. This two-part series opens the door to the private world of the Royal

By Patrick McCarthy Photos by Mark McCall It must be said, it was a rough crossing. Enormous waves edged with white foam-like giant meringues spotted through the cabin’s porthole. There was a temptation, in spite of the turbulence, to kill the lights and stare transfixed at the giant swells and

By Beverly Stephen Just when you think there couldn’t possibly be another way to cook cauliflower along comes Yotam Ottolenghi, the British Israeli chef/author, with a new book, Flavor. Have you ever thought of grating it raw?  Of roasting it in chile butter? If Ottolenghi’s books have anything to say

By Everett Potter My friend and colleague Anita Stewart died last week, leaving a devoted family, an uncountable number of friends, and an incredible legacy as arguably Canada’s greatest culinary champion. The author of 14 books, most notably Anita Stewart’s Canada, she was the University of Guelph food laureate and the

By Monique Burns  With the opening of the new Berlin Brandenburg “Willy Brandt” Airport, the German capital adds yet another stylish leaf to its portfolio. In design–forward Berlin, with cutting–edge galleries, hip fashion boutiques and chic shops, the new airport showcases a sleek Bauhaus aesthetic of glass and steel accented

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