November 2020

By Everett Potter Sorel Caribou Winter Boots Sorel must a Canadian term for “serious winter” because the Sorel Caribou Winter Boots take no prisoners. These 10 inch high boots incorporate four-layer 9mm ThermoPlus felt liners that are good to minus 40 ° F and have waterproofed Nubuck leather uppers which are

By Everett Potter This is the year of the domestic ski vacation, the year when we’ll need reservations to ride the lifts to ski and snowboard. With on-mountain restaurants limiting service and access, you’ll be spending a lot more time outside than normal, so you’d better plan to bundle up.

By Everett Potter There’s a good chance that you’ve seen Steve McCurry’s photographs many times over the last 40 years or so. Quite a few of them have appeared on the cover of National Geographic, most famously that of a young Afghan girl with piercing green eyes. While his work

  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 –

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