January is luminescent. The light is different this time of year, more brilliant—the skies crisp, the nights starry. It’s like Earth shines anew, having sloughed off old skin. We, too, seek change and improvement. Welcome to a new start. Resolution...
Lights, (phone) camera, action—here we are again at December, which, between parties and presents, feels the fastest month of the year. And, if 2014 is any indication, the month may end before you finish this letter.   We find this issue—the...
Understanding the concept of gratitude often requires the absence of something: Cold makes us thankful for warmth. Hunger makes us thankful for food. Chaos makes us thankful for calm.   Yet, at times, we want the opposite of those things. Maybe,...

Editor's Letter

The Future of Food

A few weeks ago, I experienced culinary wizardry at its finest. The gorgeous episode of Netflix’s Chef’s...

The Lens of Giving

We often view our lives from a place of scarcity and desire—we’re always in need of more...

Abstract Expression

October’s bell tolls again. This month of warm days and cool nights is one of the finest...

Editor's Picks

Over the Edge

Ultra-runner and corporate coach Dan Waldschmidt doesn’t believe in the easy way.

Serenity by the Sea

Amelia Island, Florida, beckons with pristine, natural beauty and a vibrant culinary scene

Crossing Borders

Chef Michael Olbrantz’s pursuit of good food took him all over the world before he fell in love with Mexican cuisine. Now, he prepares to pour that love into a new kind of fast-casual experience

La Pasta Vita

Direct from Long Island, Anthony Pepe and his wife, Jennifer, became social media stars because of their homemade pasta dishes.

Colonial Christmas

Wrap yourself in historic holiday grandeur during a weekend stay in Williamsburg, Virginia