By Dan Schilling The world is emerging from the greatest global human disruption in living memory. With that is a return to travel for business and vacation. From a health standpoint the COVID-19 pandemic will either permanently, or for at least the foreseeable future, alter such things as why and…

By Dan Schilling Here’s a question: do possessing martial arts skills and carrying concealed weapons prevent crimes from occurring? If your answer is yes, then you’d have to agree with this statement: Seatbelts prevent accidents. Neither is correct. …

An Open Letter from Ryan Leigh Dostie, author of Formation — Dear Senator McSally, I’m writing to you as a combat veteran, a Persian-Farsi Linguist for Military Intelligence in the Army. I served in Iraq in OIF I-II (2003–2004). …

By Joy Thomas Moore, author of THE POWER OF PRESENCE — It is safe to wager that just about every parent in the United States, regardless of their political affiliation, has taken a moment in the past few months to think about the process of separating 2,634 children from their parents and loved ones in the name of discouraging illegal immigration. …

Exclusive excerpt from THE POSTNATAL DEPLETION CURE (a goop press book) by Dr. Oscar Serrallach — What Is Postnatal Depletion? Having a baby is one of the greatest joys a woman can experience. Making a new life is miraculous, life changing, and monumental. Seeing your baby’s face for the first time is a wonderfully loving moment like no other. Yet this magical life change can also create a perfect storm…

Recipe from THE FREDS AT BARNEYS NEW YORK COOKBOOK by the creator of Freds at Barneys New York, Mark Strausman — TRADITIONAL TIRAMISU Serves 10 to 12 There are a lot of different versions of tiramisu out there, but this is as close to the original Italian one as it gets. Tiramisu starts with making a good zabaglione, the fluffy, light Italian custard. Making the zabaglione is the only skill required here; the…

Recipe from THE FREDS AT BARNEYS NEW YORK COOKBOOK by the creator of Freds at Barneys New York, Mark Strausman — EGGS ALLA CAMPAGNA Serves 2 One day in the kitchen of the Montreux Palace where I worked in Switzerland, one of the chefs — his name was Eric — persuaded the head chef to let him make something special for staff family meal. I was fascinated as I watched Eric make a quick…

Recipe from THE FREDS AT BARNEYS NEW YORK COOKBOOK by the creator of Freds at Barneys New York, Mark Strausman — VEGAN BOLOGNESE WITH WHOLE WHEAT PENNE Serves 4 as a main course, 6 as an appetizer When I noticed that Italians are making gluten-free pasta, I realized that we were in a new era of Italian cookery. So I figured it wouldn’t be too heretical to update traditional, rich Bolognese sauce for people who, whether through…

Recipe from THE FREDS AT BARNEYS NEW YORK COOKBOOK by the creator of Freds at Barneys New York, Mark Strausman — THE JEWISH BOY FROM QUEENS Makes 1 sandwich Where I grew up in Queens, in a neighborhood where freshly roasted turkey was a staple foodstuff, the word for foodie was fresser. And, boy, was I a fresser. The day my father showed me how to combine ketchup and mayo is still a vivid memory. It…