http://www.alecjacobsonphoto.com/global-health-for-danbury-hospital daily 0.75 2019-02-22 https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856203114-VHSXTP7MMOTY3R68AZ5K/GlobalHealth2.JPG Global Health Fixing a machete wound, Paraiso, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856203114-VHSXTP7MMOTY3R68AZ5K/GlobalHealth2.JPG Global Health Fixing a machete wound, Paraiso, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1521752743544-X3DDSVHE49N60XE3HGB9/DSC_1122.JPG Global Health Hernia surgery, Kamuli, Uganda. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1389209149045-CZRNNWWEJ5B02H5PKGUP/5853065440_cc9ef87870_o.jpg Global Health A patient dresses after a scan, Kamuli, Uganda. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856824400-KGEAK4TP09LSCRDNW4R5/GlobalHealth20.JPG Global Health Nurses in the hall of Cho Ray Hospital, Ho Chi Minh, Vietnam. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1389209282018-BDJP0IOC4QKJTIE0VM35/1_DSC_8944.jpg Global Health A nurse tends to a women who has just given birth, Bujagali, Uganda. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1389206352407-KYN5D49ITWI4CD062P62/singles_11.JPG Global Health A nursing student at the Kamuli Mission Hospital, Kamuli, Uganda. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856279733-2TMGZYDLRQWD6O4VERY8/GlobalHealth4.JPG Global Health A doctor talks with a patient, Paraiso, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856274611-4T36MHEW8QMCLIJVRGL4/GlobalHealth1.JPG Global Health Kids play with a toy gun, Paraiso, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856309025-E9KLEC4ZZXCA0ZFRPB15/GlobalHealth5.JPG Global Health Striking a pose, Paraiso, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1520532075831-Q160U5EQEDFNOSEY3CMI/Alec_Jacobson_6.JPG Global Health Waiting at the pediatric clinic, Paraiso, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856252279-FAT24LB887LOGHI0F1DD/GlobalHealth3.JPG Global Health Pickup basketball, araiso, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856351149-B54HJJIY63QEZ0KOQ1EC/DR_7.JPG Global Health https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856355523-J00QFOE8KPMNUQRBESAG/GlobalHealth7.JPG Global Health A diabetic amputee waits for his appointment, Paraiso, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1532122169209-5QFXNY1M45WUDIYJXU26/L9998469.jpg Global Health https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856425073-BU95O4T2R3L7Z07XBO75/GlobalHealth8.JPG Global Health Dominoes, Paraiso, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856323518-P7Q4RSIIQX5U1E0NAO9B/GlobalHealth6.JPG Global Health Sandwich shop, Paraiso, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856471527-9WHN5VOJ189E1RX2645A/GlobalHealth9.JPG Global Health Waiting for the doctor, Paraiso, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856509268-VLY4Q8C6J5HAQAGN952K/GlobalHealth10.JPG Global Health Dancing, Barahona, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856566865-Y583DP6NUWCG7ZOV78RW/GlobalHealth11.JPG Global Health Pediatric clinic day, Paraiso, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1522363775138-LLDG8G9DGW85UL2OLDY5/L9996085.JPG Global Health https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856551106-WH4ZZ1SI6H71RTY7H1OL/GlobalHealth12.JPG Global Health Paraiso, Dominican Republic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856589696-ZONUSA9DEV65XU8EJ2NQ/GlobalHealth13.JPG Global Health Market, Ho Chi Minh, Vietnam. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856706492-J867EUIB5MOFF48NJJBA/GlobalHealth14.JPG Global Health The infectious disease ward at Cho Ray Hospital, Ho Chi Minh, Vietnam. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856662440-TW1EEY3TE0J6WEF9TM6E/GlobalHealth15.JPG Global Health Pediatric ICU, Ho Chi Minh, Vietnam. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856723846-U25IL8VAUUYTD1XE1W2J/GlobalHealth16.JPG Global Health Shooting skittles, Ho Chi Minh, Vietnam. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856740985-O0WRE4Q1FSG7QCQ1ZOB0/GlobalHealth17.JPG Global Health Reading an MRI, Ho Chi Minh, Vietnam. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856787578-0919U3FSFETEUK6OHS7T/GlobalHealth18.JPG Global Health Scooter, Ho Chi Minh, Vietnam. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856870580-6HIKE1CBB9F51QH89DQM/GlobalHealth19.JPG Global Health Surgery, Ho Chi Minh, Vietnam. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856870385-GEX1YKF486ZRXEQ0YCMZ/GlobalHealth21.JPG Global Health Fishing, Ho Chi Minh, Vietnam. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1449856962134-ZHB0BKA5BVV4X5LITHP9/GlobalHealth22.JPG Global Health Surgical ward, Ho Chi Minh, Vietnam. http://www.alecjacobsonphoto.com/chasing-spirits daily 1.0 2024-07-13 https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1489505248100-G7ZUX5M4POFXPWZFLODV/MY6A1404.jpg Chasing Spirits Augustin Guendulain's windshield is cracked from an accident while driving after drinking too much mezcal. It is an imprint of his friend's head. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1489505248100-G7ZUX5M4POFXPWZFLODV/MY6A1404.jpg Chasing Spirits Augustin Guendulain's windshield is cracked from an accident while driving after drinking too much mezcal. It is an imprint of his friend's head. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1522428638189-L5YBTWJH9W5BVEYHXHWL/Chasing+Spirits.jpg Chasing Spirits Read more on National Geographic and on Roads and Kingdoms. Also Published in Slate and on Anthony Bourdain: Explore Parts Unknown. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1482253093475-GD7L12J4X3NG0ESUH0N7/ChasingSpirits_AJ_15.JPG Chasing Spirits A wild agave grows near Atlixo, Puebla. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1482252975373-54ASY86L3DNM9I39JEZW/ChasingSpirits_AJ_4.JPG Chasing Spirits Dia de los Muertos party, San Miguel Allende, Guanajuato. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1482252988939-V8SREVKT8TJKJLC4C4Z9/ChasingSpirits_AJ_5.JPG Chasing Spirits Fortunato Angeles and his brother-in-law, Raul Marin, eat pozole and fresh tortillas after a day at the palenque in San Juan del Rio, Oaxaca. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1482253013244-TEO302HQMN3NN91MCFZI/ChasingSpirits_AJ_6.JPG Chasing Spirits Augustin Guendulian harvests agaves in his field near Mihuatlan, Oaxaca. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1482253031737-U7VDNTBBPLQGOFV474Y2/ChasingSpirits_AJ_8.JPG Chasing Spirits Day laborers walk to work in San Miguel Allende, Oaxaca. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553291349320-T1MS4D2GOJ7ZM52BA7RH/MY6A1530.jpg Chasing Spirits A shot of mezcal after day working of harvesting wild agave in Mihuatlan, Oaxaca. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1493648775961-3FY6P4XZA6PB6DFXTH53/AlecJacobson_Mezcal25.JPG Chasing Spirits Sipping mezcal at a private party in Mexico City. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1482253028466-ED8QPJVGZ0LSA0P9RUT2/ChasingSpirits_AJ_9.JPG Chasing Spirits Teresa Raymundo cooks stew at her home in San Juan del Rio, Oaxaca. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1482253046054-P16OPNOCNVBY1RDKFR64/ChasingSpirits_AJ_10.JPG Chasing Spirits Augustin Guendulain and Pedro Reyes rest near a shrine while harvesting agave near Amatlan, Oaxaca. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1482253046058-7W3ZJ92HID8Q13A9KZOZ/ChasingSpirits_AJ_11.JPG Chasing Spirits Party-goers drink Mezcal Amores at an exclusive pop-up gallery event in Mexico City. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1482253061822-0GR8W04GKKWLD6WMEA5L/ChasingSpirits_AJ_12.JPG Chasing Spirits Fortunate Angeles wipes his brow after breaking up roasted agave to prepare it for milling at his palenque in San Juan del Rio, Oaxaca. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1482253064428-1H4TJ0TC8MUPMY0VT1DE/ChasingSpirits_AJ_13.JPG Chasing Spirits Arnulfo de los Angeles and Rodolfo Hernandez sit at the palenque that they share with Fortunate Angeles in San Juan del Rio, Oaxaca. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1483714192536-BOVBWFKZRWF33X2W8HMY/MY6A0144.JPG Chasing Spirits Teresa Raymundo carries flowers to a funeral in San Juan del Rio, Oaxaca. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1484589276458-OK2T7F1ARW6NJVPUGLHF/MY6A7244.jpg Chasing Spirits https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553291362911-OYULG3R5Y8OSAR9UMCA9/MY6A8674.JPG Chasing Spirits Fortunato Angeles rests on a fermentation tank at his palenque in San Juan del Rio, Oaxaca. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1482253006997-78VVT1NDR418F8QFND4E/ChasingSpirits_AJ_7.JPG Chasing Spirits Adalbert Bravo tours construction of a new palenque he's building where maestro mezcalero Fernando Lecama will produce for Huichichique mezcal. Atlixo, Puebla. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1483714239489-I70ERIMUE7FXH1FL2RRD/MY6A7138.JPG Chasing Spirits A team from Mezcal Amores tours the construction of a new facility for research and production of their Verde line in Tlacolula, Oaxaca. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1495403464826-GPQIHQI5Z9MTN5Y35EVQ/AlecJacobson_Mezcal35.JPG Chasing Spirits Tourists from Guadalajara sample mezcals at Mezcalilira in Oaxaca City, Oaxaca. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1483714303331-0C7EGPUVIO5VNP0BRMHC/MY6A9554.JPG Chasing Spirits Fortunato Angeles rests at his palenque in San Juan del Rio, Oaxaca. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553291354659-PEMESLJ20AHXQQRR3LG3/MY6A6785.jpg Chasing Spirits Mezcaleros walk through a palenque in construction in Atlixo, Puebla. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1482252970390-ZTTNJUDUXPCFJQXV9PTV/ChasingSpirits_AJ_3.JPG Chasing Spirits The church in San Juan del Rio, Oaxaca was built in the early 1800's. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1482252959315-NWPZQVC3PZT44GFDE2W2/ChasingSpirits_AJ_2.JPG Chasing Spirits Pedro Reyes wipes sweat from his brow after a day of harvesting agave near Mihuatlan, Oaxaca. http://www.alecjacobsonphoto.com/peruvian-palate daily 0.75 2024-07-01 https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553275177990-90YO1699NXBAY2FKYY4Y/MT8287_181202_0003558.JPG National Geographic Traveler: Peruvian Palate The circular terraces of Moray remain mysterious. The Inca may have sued the side for agricultural experiments, testing various crops at each level’s microclimate. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553275177990-90YO1699NXBAY2FKYY4Y/MT8287_181202_0003558.JPG National Geographic Traveler: Peruvian Palate The circular terraces of Moray remain mysterious. The Inca may have sued the side for agricultural experiments, testing various crops at each level’s microclimate. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1603751335701-4CWG2AG2H11NLT1O517I/Untitled-1.jpg National Geographic Traveler: Peruvian Palate Read the full story in National Geographic Traveler Magazine. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1547063411201-MX12A64230CR6PEQA1JX/MT8287_181130_0000831.JPG National Geographic Traveler: Peruvian Palate https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553275132215-3OUZNW9XOK8FZW3N54WJ/MT8287_181130_0000897.JPG National Geographic Traveler: Peruvian Palate Cusco’s name roughly translates from an Incan word as “navel” or “center.” https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1603751692553-MC2LYVQ0CVKJWU0SQFU2/MY6A9504.JPG National Geographic Traveler: Peruvian Palate https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553275041868-S1VR6MKIB3AMYR8SEQL6/X_Extra_AJ_5.JPG National Geographic Traveler: Peruvian Palate A smiling Claudia Corihuman prepares a birthday party for her mother (seated left) in Kacllaraccay, Peru. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553275037478-KM2GO759T6V33AI8K5SE/Mil_AJ_11.JPG National Geographic Traveler: Peruvian Palate Andean plants become art at Virgilio Martinez’s Mil. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553275099044-TAXPFQG2L0GK0EYVJ382/MT8287_181202_0003057.JPG National Geographic Traveler: Peruvian Palate A pork belly dish is one of eight “moments” at Mil, near Moray, Peru. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553275256124-6FO2MRHDN3WZVLL2XY0T/MT8287_181202_0003517.JPG National Geographic Traveler: Peruvian Palate A researcher at Mil is experimenting with dehydrating different ingredients. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553275326300-W6G7BYBSUKNGD52QKY40/Mil_AJ_22.JPG National Geographic Traveler: Peruvian Palate Potatoes are naturally freeze-dried to make chuno in Kacllaraccay. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553275583024-UKVCO6C450MLNG22IFEJ/MT8287_181203_0004146.JPG National Geographic Traveler: Peruvian Palate Haresh Bhojwani sets up a still at his Destileria Andina where he’s revolutionizing canazo rum. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553275375134-E7GCP0OOJ0WNP65XH5GT/Mil_AJ_7.JPG National Geographic Traveler: Peruvian Palate Claudia Carihuman tends a sod huatia oven where she will roast potatoes and fava beans. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1553275070678-CLS36ZFI6IBTBMVHFJRN/MT8287_181203_0005065.JPG National Geographic Traveler: Peruvian Palate Gabriel Velasquez serves a pachamanca lunch in the organic garden at El Aubergue in Ollantaytambo, Peru. http://www.alecjacobsonphoto.com/acorn-to-cask-the-macallan daily 0.75 2020-02-18 https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531248765520-267QC99SCE4HTL4S3186/The_Macallan_2.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531248765520-267QC99SCE4HTL4S3186/The_Macallan_2.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531248774446-WFBXDJA7Q0WHF4MJ75KB/The_Macallan_1.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531247491549-A6JJCDLQ4JWPLO6QE3Q0/The_Macallan_11.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531247374738-WTOFQTBYAEOUC79ZZ7Z7/The_Macallan_8.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531247287132-JQ5UIC8QR5VO3HBX3A5U/The_Macallan_3.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531247245924-HI16CQ23H9WNK6NMVR9R/The_Macallan_4.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531247477350-B5XLL8H6UZBXTK49EYTP/The_Macallan_10.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531247376454-A3Q9D190FQWYYJHS3KLH/The_Macallan_7.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531247353638-8YJRS3N8DF92JX6TTXKX/The_Macallan_6.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531247667557-MWK6O45D91Z4739BYFTZ/The_Macallan_15.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531247584086-L1M0CE6XWPQBBHYACF1Q/The_Macallan_14.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531248789780-AEUXM5J782D8BEUFWE7W/The_Macallan_18.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531247875085-2BFW8AXYF56UXD3QTBZ8/The_Macallan_20.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531248797938-XLFWIX8760BHQY5NCEHZ/The_Macallan_21.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1533929947173-ND15Q8LJNQO1HVK2G7UA/Ode_to_Speyside_23.JPG Acorn to Cask for The Macallan The Aber River that runs into the Spey. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1533929761537-JPSRVBOM8KM3YJL5WZWO/Ode_to_Speyside_1.JPG Acorn to Cask for The Macallan The shadow of Easter Elchies House falls on the gardens at The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531247996265-Q4BFTVMD84DD48598Z0H/The_Macallan_25.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1533929774698-8FMDJK6D7FMOHQQN470H/Ode_to_Speyside_3.JPG Acorn to Cask for The Macallan Dennis Malcolm was born in a house next to Glen Grant Distillery. He started working there when he was 15, became the master distiller and now lives in a house on the other side of the property. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1554231294004-ASCN9XMYJM6K9EMINQ76/L1006948A.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1533929832169-5O034QE0RZSLZOTB2JY4/Ode_to_Speyside_9.JPG Acorn to Cask for The Macallan The ruin of Rothes Castle. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1533929874704-8RPCBBI5A4NISKX677GY/Ode_to_Speyside_14.JPG Acorn to Cask for The Macallan The Balvanie Castle. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1545240628401-WFISCPFOF2SOKHMH4KNL/IMG_0403.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1533933611461-89ZZZ5QY6WUQLS3D6LWW/Speyside_46.JPG Acorn to Cask for The Macallan The woods on the Balindalloch Estate, https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1533929854753-90FF3RUMPZON8FLKG4OH/Ode_to_Speyside_11.JPG Acorn to Cask for The Macallan A pheasant in Cragganmore. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1533929925915-0WXCYCWFDYWNTD2DBI5O/Ode_to_Speyside_20.JPG Acorn to Cask for The Macallan A building on The Macallan Estate. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531248026251-EUPXHDKGRMD9FU8ICP5W/The_Macallan_26.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531247770019-W9DSJPUWHVFIP22I9FRH/The_Macallan_17.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531248105042-TU54OH8SL4VZK9UMUCKZ/The_Macallan_29.JPG Acorn to Cask for The Macallan https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1531247770299-M6AG84DWOFDS2RQGPRPS/The_Macallan_19.JPG Acorn to Cask for The Macallan http://www.alecjacobsonphoto.com/playboy-in-the-shadow-of-the-mountain daily 0.75 2021-01-15 https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1544805231109-C483FMCGG87REY2Z5NSG/DeathInTelluride_AJ_5.JPG Shadow of The Mountain for Playboy Magazine https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1544805231109-C483FMCGG87REY2Z5NSG/DeathInTelluride_AJ_5.JPG Shadow of The Mountain for Playboy Magazine https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1544805654152-FLDYB5TJOC28M6P57W16/DeathInTelluride_AJ_26.JPG Shadow of The Mountain for Playboy Magazine https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1544805724496-5YPD3TI0TVKG7TDD7FQ9/DeathInTelluride_AJ_33.JPG Shadow of The Mountain for Playboy Magazine https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1544805596669-W0ZM4I9ADKA4JZIXBS2M/DeathInTelluride_AJ_13.JPG Shadow of The Mountain for Playboy Magazine 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https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576198899588-RVU8R62WGHV51028YZ49/MY6A5518.jpg IN PROGRESS: Vancouver Indigenous Fashion Week https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576198944959-4PK7II184UXRXFX0R5NF/MY6A0580.jpg IN PROGRESS: Vancouver Indigenous Fashion Week https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576199113347-WMFW5FAFLQ60YQJ2FVYF/MY6A2579.jpg IN PROGRESS: Vancouver Indigenous Fashion Week http://www.alecjacobsonphoto.com/peleadores-fighting-for-redemption daily 0.75 2020-12-14 https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274649134-ML6K5SFFCC1VGZP4XGI9/MY6A9187.jpg Peleadores Romanza Gym is a boxing Mecca in Mexico City where Hall of Fame trainer Ignacio “Nacho” Beristain has held court since 1992. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274649134-ML6K5SFFCC1VGZP4XGI9/MY6A9187.jpg Peleadores Romanza Gym is a boxing Mecca in Mexico City where Hall of Fame trainer Ignacio “Nacho” Beristain has held court since 1992. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274619158-109NH87YPV4GMXFAI2FJ/MY6A4875.jpg Peleadores Some fighters come with dreams of being Nacho’s next star. Others just need a fresh start. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274625711-SIWY513F2JIOSYURZLHK/MY6A7618.jpg Peleadores Now 80 years old, Nacho has managed more than 30 world champions, including Joan Manuel Marquez who knocked out Manny Pacquiao in what was billed as the Fight of the Decade. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274688811-D7144UNQHLHJ10Z6LG66/MY6A5533.jpg Peleadores When Daniel Garcia was young, his mom smuggled him across the border to Washington. In school, he got involved in the Sureño gang. “I kept getting in trouble,” he said. In 2010, he was charged with felony assault, imprisoned and then deported, leaving his mother, daughter and two brothers behind. His father and several of his friends have since been killed in gang and drug related violence. “Boxing, it keeps me away from all the bad things. I don’t drink, I don’t smoke, I don’t go out,” Daniel said, “I just work and come to the gym.” https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274693014-0UU041WKHVIT0ME51ZN7/MY6A8163.jpg Peleadores “Everyone here is from a tough place,” a boxer told me, resting between a set, “the lower the place they come from, the better they are.” https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274729058-WNHQWQL76KBTVI07OTIG/MY6A7826.jpg Peleadores https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274808804-Z2IOHUKR9RLBM7U68AQ5/MY6A6324.jpg Peleadores “I’ve been a single parent for the last three years,” Jose Casarez explained. He’s been training at Romanza for seven years and his son, Joshua, inspires him to keep working. The two train together sometimes. “He should know how to defend himself,” Jose says of his son. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274669714-FATF1CPHHE08Q6LRA5LJ/MY6A9113.jpg Peleadores Boxers come from around the world to train at Romanza like Yoshikazu Kodama from Kobe, Japan. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274778330-7ZXW0JWSKY6SUDIE0RIQ/MY6A0035.jpg Peleadores “All the guys come in here thinking they’re going to be the next Juan Maneul Marquez, but there’s 200 guys in here and probably none of them are going to be Marquez,” said trainer Oscar “Tin Tan” Perez, “I make sure they go to school.” Tin Tan sparred with some of Nacho’s biggest stars when he was younger, but he never made it through to the big leagues. “I am not a world champion. I am not a rich man,” he said. He married an American woman and lived in Illinois for several years, but then he got a DUI and was deported, leaving behind two daughters. Now he’s something of a father figure at the gym. “I have to do the work of their parents over here,” he said, “I’m so happy to see they guys become a better person.” https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274735323-5FP8MH3YX242IV2AFJDZ/MY6A5404.jpg Peleadores “I fucked it up because I fell in with the wrong crowd,” said Ruben Orozco, “but now I have a second chance.” Like Daniel, his parents brought him to the states when he was young. In 2010, he was arrested with 5oz of cocaine disguised as a baked potato. “I had to fight a lot in prison, probably 20 times,” he explained. After he was deported, he came to Romanza to get in shape. “My day dream is to see my son,” he said. His son’s still in America with his family and, he explained, “That’s my real fight in life.” https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274717951-34KJ4FRKCPI0CG2JZUIW/MY6A3247.jpg Peleadores https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274650943-ZVSPM0Z4A9ZPT9HVXHGF/MY6A7396.jpg Peleadores https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274675811-HXULX2J3KEW4FMQGQUFB/MY6A8248.jpg Peleadores “Four years back, Golden Boy Productions called me and said that he’d pay me $50,000 to join him. Nacho called me the next day. He told me, ‘I’m not gonna give you $50,000, I’m gonna give you technique,’” said Hector Andres Reyes Anguiano and so he had packed his bags and moved to Mexico City from Juarez. He’s undefeated as a professional boxer. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274754140-JWQQW81FUTW11JI1T6R5/MY6A5312.jpg Peleadores https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274780061-EVR850YQMT5F0VZSY78A/MY6A8713.jpg Peleadores Sonia Osorio became the Super Flyweight World Champion this fall. She’s been training at Romanza for 12 years and, on Tin Tan’s advice, stayed in school the whole time became a lawyer. Professional boxers in Mexico typically make only 1000 pesos ($50 USD) per round and might only fight a four round match once ever couple months. Even a champion like Sonia can’t live off of boxing alone unless she lucks into a lucrative, well publicized fight. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274835848-ZAR3FSC5FTZ8GQ6R5U0D/MY6A8909.jpg Peleadores https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274806399-76Z33Q9XNIR1QIB041VD/MY6A6776.jpg Peleadores https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1576274836291-OWN9PUL2FVPPSCOM5GT4/MY6A6054.jpg Peleadores http://www.alecjacobsonphoto.com/recent daily 0.75 2025-06-18 https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1750251779808-L7NR1YNJ6D9S7TANAZ04/SevenDaysPersonals_AJ_37.jpg Recent https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1750251779808-L7NR1YNJ6D9S7TANAZ04/SevenDaysPersonals_AJ_37.jpg Recent https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1750251778607-5FKAHMSV5JDTR2TK619B/SevenDaysPersonals_AJ_57.jpg Recent 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https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613062519478-TOYOK20V8RFG3Z3IFQD6/Screen+Shot+2021-02-11+at+8.55.08+AM.png Writing National Geographic Within hours of his inauguration on January 20, President Joe Biden walked into the Oval Office, pulled his chair up to the Resolute Desk, and signed a broad executive order to tackle the climate crisis, including a clause that revoked the permit for the Keystone XL pipeline’s construction in the United States. On paper, at least, the controversial project was dead. TC Energy, the pipeline’s owner, suspended operations on Keystone that day; opponents made celebratory announcements. The Keystone XL, which is designed to deliver 830,000 barrels a day of crude oil from the Alberta oil sands to refineries in the U.S., has been declared dead before. In 2015 President Barack Obama rejected the initial permit application—but President Donald Trump reversed that decision. Along the way the pipeline has been repeatedly stalled by legal challenges. In the face of Biden’s order, TC Energy has not yet announced whether it plans to concede and scrap the project, though it does seem likely. Conceivably it could decide to wait for more favorable political conditions that would allow it to resume construction. Its best option might be to seek compensation for its losses from the U.S. government. (The company did not respond to requests to comment on this story.) If the pipeline were ever completed, its impact would resonate for generations, environmentalists have long argued, in the form of added carbon emissions from all the oil it would carry to market. But even if, as now seems more likely, the Keystone XL never carries any oil, its impact will still linger—in the form of assets stranded along its 1,200-mile path. The result of a decade of stop-and-go progress is a patchwork of infrastructure strung over almost that entire route, from the starting point in Hardisty, Alberta, where a pumping station was completed in December, to the junction in Steele City, Nebraska, where the XL is supposed to join the existing Keystone pipeline that already runs to Texas. There are now more than 90 miles of Keystone XL pipe in the ground, a string of temporary work camps under construction, and roughly 48,000 tons of pipe sitting in yards all along the route. There is also a less material but still valuable asset: a chain of perpetual land easements, laboriously assembled by TC Energy lawyers, stretching nearly the entire length of the route. After Biden’s order, all of that effort is in a state of suspension. What will become of it? Read the rest in National Geographic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613068777820-5IRDH4GWRZCYLQKZC19C/Screen+Shot+2021-02-11+at+10.39.08+AM.png Writing Punch What does a place taste like? If you were to choose an alcoholic beverage to help answer this question, wine would be the logical choice; it’s a query, after all, that’s central to its culture. But in the stretch of the Italian Alps, from Piemonte to Trentino-South Tyrol, you might consider amaro. “The beauty of the alpine amari is the uniqueness of the herbs that grow there,” says Jeff Porter, beverage director for the B&B Hospitality Group, which includes the iconic New York Italian restaurants, Babboand Del Posto. Taken as a group, the bitter liqueurs that come from northern Italy tend to be lighter and more intensely herbal than the richer, sweeter and citrus-forward amari that come from the country’s south. Transportive, with levity to their flavors, these liqueurs are unique expressions of their place. Read the rest in Punch. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613066654796-8VCGC728A3WVJB7ZLSIL/Screen%2BShot%2B2021-02-11%2Bat%2B9.57.23%2BAM.jpg Writing The Globe and Mail Marvin Delorme is holding a death certificate for a child named Marvin Delorme, issued on May 11, 1963 – less than two months after this Marvin Delorme was born. “I just found this last night,” he says, shaking his head. “That’s heavy, heavy stuff.” Mr. Delorme’s parents had always told him he’d had a twin – but as the death certificate proves, it wasn’t a twin at all. His older brother had died, and Marvin had inherited his name. Mr. Delorme was born in Muskeg River, Alta., to a band of Métis with Cree roots. Around 1968, his family was forced to settle in Grand Cache and, like so many Indigenous people of his generation, he was taken away to a residential school. So for much of his life, he knew almost nothing about his family. But a program at the Vancouver Public Library’s Britannia branch – located in the heart of the city’s most concentrated Indigenous population – is helping people like Mr. Delorme reconnect with their heritage. The Connections to Kith and Kin program pairs skilled archivists with community members to help comb the often-overlooked mountain of Indigenous records maintained by Library and Archives Canada. These records are often more extensive and invasive than those kept on non-Indigenous Canadians, but the documents offer Mr. Delorme and others an opportunity to collect the broken links of their lineage and piece them back together. Read the rest in The Globe and Mail. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613068258228-YIM8TJCQAZQWE7UANPX8/Screen+Shot+2021-02-11+at+10.30.42+AM.png Writing Saveur The roads through Valtellina switchback just as aggressively as others elsewhere in Italy, though the jagged Alps on all sides let you know that you're not winding through another Tuscan hill town. Bormio, at the head of the valley, is the site of a World Cup ski race and a luxury destination near Lake Como, but the Alpine region has historically stayed isolated from its southern neighbors and their flavors. While other Italian dishes spread far and wide along rich trade routes, you have to swerve past tractors to find a local Valtellinian specialty that has remained hidden in the mountains: pizzoccheri. Read the rest in Saveur. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613066910280-G7BWZWB0HSINJQ0PKJKC/Screen+Shot+2021-02-11+at+10.08.15+AM.png Writing The Globe and Mail From the edge of the highway south of Juarez, the Sonoran Desert runs all the way to the horizon, impeded only by a few scraggly scrub bushes. Just to the north in Texas is the big sky country of cowboy poetry. But here in Mexico, with an SUV bearing down in my rear-view mirror, the open country suddenly felt like the kind of place that travel advisories are imagining when they talk about non-essential trips – especially ones done in a Subaru with American plates. I locked eyes with my dog, Tempo, in the passenger seat as the SUV flew past. Then a pickup blew by and another SUV barrelled around us and I realized that the only dubious thing on the road were the speed limit signs, which were clearly not meant to be respected. I turned up the AC and accelerated into the desert sun. I had a lot to learn about Mexico. It would be generous to call my plan to drive south “half-baked.” I was living in Colorado and suffering from the kind of heartbroken angst that makes you think that a long time on the open road will help clear your head. When my friend Diego’s dog had puppies in the spring, he gave me one and then moved home to Mexico City. I figured that Tempo would want to see her parents, so I put on my cowboy boots, tossed a couple cameras in the car and we started driving. Fortunately, Mexico met me with her arms wide open. Read the rest in The Globe and Mail. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613064532516-2897LAQMUN59KDCSL82C/Screen+Shot+2021-02-11+at+9.28.37+AM.png Writing National Geographic On the edge of town, Ssebulime Kisakye is building a church. Behind the closed fish-processing factory, on a quiet beach covered in scraggly grass, he has erected a frame of raw timbers and a rough-hewn pulpit. “It is important for my church to be here so that the lake can cleanse sinners,” he says, wearing a clerical collar and looking through the outline of walls at Lake Victoria. “These are people who have done bad things.” But along the shores of this 26,600-square-mile lake, the second largest freshwater body in the world, separating the good from the bad and the saints from the sinners is a complicated task. The sinners Kisakye has in mind are the fishermen who, enabled by corrupt officials, caught so many fish, mostly Nile perch and Nile tilapia, that the fish plant here had to close in 2014. Some of those fishermen were refugees just trying to scrape out a living. Ecologists, meanwhile, might blame other sinners for the current state of Lake Victoria: the British colonial authorities who, in the 1950s and 1960s, first stocked the lake with invasive perch and tilapia. They succeeded in creating a valuable commercial fishery—fish are Uganda’s second largest export, after coffee—but also a spectacular decline of native fish, one that has become a textbook example of human-caused extinction. And finally, there are the latest characters in Lake Victoria’s drama: the Uganda People’s Defense Force (UPDF), dispatched in 2017 by President Yoweri Museveni to eradicate illegal fishing. Fish stocks do seem to be increasing again—but some poor fishermen have lost their livelihoods, and it’s alleged that some even lost their lives or their homes to violence perpetrated by the soldiers. Nevertheless, in Kasensero, the mood is hopeful now. Fishermen who had predicted the end of their business when I first visited in 2015 are hailing a new beginning. Read the rest in National Geographic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613065828041-YH1PMRH56OKFE6GDH958/Screen+Shot+2021-02-11+at+9.49.42+AM.png Writing National Geographic As soon as a boat lands on the shores of Lake Victoria in Kasensero, Uganda, the town’s fishmongers are leaping over the gunwales with fists full of cash. They grab the meatiest catches first and slap the smaller ones on a 20-inch long wooden block, their tails carefully smoothed to stretch out their length. If the smaller fish make the cut, they are auctioned immediately. If not, the fishermen call Paluku Thophile and his wife, Katungu Mwasimuke. The processing factories that send fillets and cans abroad won’t accept small fish—they’re illegally immature and have little meat between their bones anyways—but Paluku and Katungu have a connection to other buyers who are less particular. Seven years ago, the family was forced to flee from the seemingly endless stream of conflicts in the Democratic Republic of Congo, hopping the border from their home near Virunga National Park into eastern Uganda. At first, they struggled to settle in Kampala, the chaotic capital, and then on the Ssesse Islands in the middle of Lake Victoria, but they could not build roots as outsiders. Finally, they found Kasensero, a rough and tumble trading town that has welcomed the gregarious couple along with anyone else who shares the dream of getting rich. Read the rest in National Geographic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613062407955-HDX0T9FD68SMX6IMSTYA/Screen+Shot+2021-02-11+at+8.53.10+AM.png Writing The New York Times William Romaniuk stopped his tractor at the edge of his field and sniffed. A breeze came off the North Saskatchewan River, rippling across rows of ripe wheat, but a caustic scent flooded his nose. An oil well between his crops and the river was leaking, and enough gas was flowing out of a pipe below the rusty pump jack that the farmer could smell gas and see it swirling in the air. The site had been drilled in 1950 but hadn’t run since 2015. It was now spewing a blend of toxic, egg-smelling hydrogen sulfide and, quite likely, a much larger dose of odorless, flammable methane. “They said, ‘don’t get too close to it,’” Mr. Romaniuk said, referring to the owners of the well. He put the tractor in gear and skirted the edge of the site, hoping he wouldn’t spark an explosion as he hurried to harvest. Canada has committed to reducing its planet-warming carbon emissions and has singled out the oil and gas industry as the source of almost half of the country’s annual emissions of methane, a greenhouse gas that can have 80 times the heat-trapping power of carbon dioxide over 20 years. Alberta, the heart of Canadian hydrocarbon extraction, has set a goal of a 45 percent drop in the industry’s methane footprint from active infrastructure by 2025. But the inactive wells — the ones no longer producing oil or natural gas but many still lingering in suspension like zombies — may be as big a threat to the planet. After decades of booms and busts, an enormous backlog of these inactive wells has built up, and it grows about 6 percent each year. There are now 97,920 wells, like the one on Mr. Romaniuk’s land, that are licensed as temporarily suspended, compared to the province’s 160,000 active wells. The inactive wells are unlikely to be switched on ever again but have not yet been decommissioned. No one knows how many are leaking methane and other pollutants. Read the rest in The New York Times. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613066585049-ZM400GZIXJHCJW6IW1C4/Screen+Shot+2021-02-11+at+10.02.37+AM.png Writing The Globe and Mail The walls of Leis de Buds flower shop were decked with fir boughs and potted poinsettias as masked holiday shoppers in Vancouver drifted through, carefully edging around each other in early December. Coronavirus cases had reached a record high in British Columbia and stricter public-health guidelines loomed on the horizon, making it hard to imagine what the world might look like in a week, much less by Christmas. But Alyssa Sager was ready to forecast her business well into 2021. “When should we talk about Valentine’s Day?” she said into the phone, placing flower orders with a farmer. In order for April showers to bring May flowers, someone has to plant them in the fall, so the floral industry is always a few steps ahead of the season. As Ms. Sager’s store was selling wreath-making kits, she was angling for her share of spring blooms. While many retail businesses are wondering if they’ll survive the year when COVID-19 has dampened the holiday shopping season, the floral industry has a relatively rosy outlook at the end of a chaotic 2020. This past April, the picture was bleak. Half of all flowers are sold between Valentine’s Day and Mother’s Day every year, but, as the world locked down in March, flower sales wilted, leaving mountains of carefully planned and tended blooms behind to mould. Canadian flower farmers lost an estimated $30-million to $37-million in the first month of the lockdown and may be down as much as $100-million for the year, according to Flowers Canada Growers, an organization that represents floriculture greenhouse growers. Read the rest in The Globe and Mail. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613067760570-SPYPWHCO0PILOPDKXDXB/Screen+Shot+2021-02-11+at+10.22.28+AM.png Writing The Tyee “There are 8,000 people here,” said Jacob Callender-Prasad, smiling as he surveyed the crowd he’d helped gather around the Olympic Cauldron in Vancouver’s Jack Poole Plaza to protest racism. Chants of “Black lives matter” echoed off the downtown buildings. Callender-Prasad watched the energy levels swell and then continued on a walk around the perimeter with a team of volunteers, working to keep protesters off a patch of decorative grass on the roof of a Cactus Club restaurant. The protest began at 4 p.m. with a moment of silence for victims of racial violence, including George Floyd, a Black American who was killed by a white police officer on May 25. Passions ran high through the afternoon, but organizers called for peace and the demonstration remained calm as speakers shared their own experiences with racism in Canada. Read more in The Tyee. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613065667291-1CXOR70XW27NECIIV10L/Screen+Shot+2021-02-11+at+9.47.35+AM.png Writing National Geographic The windshield of Augustin Güendulain’s truck is cracked in the shape of an agave. The pickup is bent and battered bow to stern from years of abuse on Oaxacan backroads in the service of making mezcal, and, when I met him at a gas station in Miahuatlan a couple hours south of Oaxaca City, Güendulain had to fill a visibly low tire before I climbed into the bench seat. There was a shot glass rolling around in the hole where the radio had once been. The crack is from a friend’s head: too much drinking and the truck had slipped off the road. Everyone survived and the truck still runs though. Güendulain laughed quietly as we rolled into the hills. Many Americans have their own skull-jarring memories of drinking the worm at the bottom of a liter of firewater, but artisanal versions of mezcal have started to populate premium spirits menus around the world: no worms, smokey tasting notes, boutique pricing. If you’ve recently been to a bar where mustaches and unique cocktails predominate, you’ve probably seen a margarita with tequila replaced by it’s authentic, smokier brother mezcal. It’s traditionally a farmers’ drink, made in small batches to be sipped out of votive candle holders at festivals. Güendulain’s family has been making it for five generations. They’ve always sold to neighbors, often in recycled bottles, but the boom in international sales of mezcal has encouraged the family to think about new markets. Güendulain has joined a collective of 35 maestros mezcaleros who share the costs of maintaining a label. He’s also carefully watching after his family’s agave. Mezcal production has roughly doubled since 2011, adding pressure in many new ways to what has long been an informal, almost moonshine, business. Though the shift has opened financial opportunities for some of Mexico’s poorest regions, the legacy of informality has left certain elements exposed, most vitally the future of agave. Read the rest in National Geographic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613068861896-BXQ5PBMFC0L2JKI3541D/Screen+Shot+2021-02-11+at+10.40.45+AM.png Writing Punch Ofter decades of decline, vermouth seemed stuck with a reputation as a drink for grandparents, or as a component in cocktails like the Manhattanor the Martini. Then, starting right around the turn of the millennium, old companies began reviving ancient recipes and pioneering brands sprung up around the world, causing a swell of new options to arrive on the market. Over the last few years, countless journalists, bartenders and industry insiders have declared a new golden age of vermouth. I recently hopped between three historic vermouth cities—Turin, Italy; Chambéry, France; and Reus, Spain—to talk with the producers of three leading brands about how they’re handling the market surge. Read the rest in Punch. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613068391213-SPGGPROZ0YT07O5PZNNA/Screen+Shot+2021-02-11+at+10.32.58+AM.png Writing Anthony Bourdain: Parts Unknown “Get yerself a wee cheeky snifter,” said Robert Mitchel, the Easter Elchies Estate ghillie, dressed in his tweed and accompanied by his dogs by the banks of the Spey. The dram, the Macallan Amber, had the classically sweet and unpeated notes of Speyside mixed with the dried fruit and old leather that come from years spent aging in sherry barrels. “The style of Macallan has always been rich, dark, spicy notes from European oak,” Stuart McPherson, the Macallan’s master of wood, told me, which makes for an excellent spirit to lift the chill while you fish for salmon from the Spey’s swift current. But I had to pause and wonder how the flavor of Spanish fortified wine ended up in my drink in the heart of the Scottish Highlands. It turns out that flavor profile is essentially an accident of history. Read the rest in Parts Unknown. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613065968666-8KOCWXMZ5G968QDL9Q0P/Screen+Shot+2021-02-11+at+9.52.15+AM.png Writing National Geographic After I madethe groundbreaking discovery that I could work from anywhere in the world that had coffee and Wi-Fi, I packed my bags for Telluride. Deep in the southwest corner of Colorado, this quintessential destination packs all the perks of ordinary mountain towns—ski slopes, scalable peaks, serene corners of urban escape, and historic neighborhoods—into an intimate locale. Visitors can experience all the highlights without driving anywhere. Tucked up a San Juan Mountain box canyon, Telluride features a ski lift that drops into town and a spiraling network of single-track and old mining roads in all directions. Such mobility allows me to pack in a full day’s work and, as soon as I’m done, to hit the trail running, biking, skiing, or backpacking with almost no transition time. Not to mention, with proximity to desert oases like Moab, Indian Creek, and Canyons of the Ancients, I can easily change scenery entirely with just a short drive. Read the rest in National Geographic. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613067935862-5ZH8FMR4R7HUQHJPW7YT/Screen+Shot+2021-02-11+at+10.24.37+AM.png Writing Roads and Kingdoms “They say that people in America like mezcal a lot,” says Fortunato Angeles, leaning on a wooden tank of fermenting agave. “I like the work because it puts food on the table.” Four generations of his ancestors have distilled the smoky spirit from ripe maguey, or agave, toiling under the Oaxacan sun in southern Mexico to provide the fuel for festivals and family celebrations in the village of San Juan del Rio. Angeles rubs a drop of his juice on his palms, cupping them around his nose to check the quality of his product. The first whiff of the potent spirit is pure alcohol, but then richer, caramel and fruit flavors bloom. “It’s the work I learned when I was a little boy,” says Angeles, looking out from the palenque, or mezcal distillery, where he roasts, crush, ferments, and distills alongside his uncle, Arnulfo, and two other maestro mezcaleros. Mountains stretch out to the horizon, steep slopes breaking in every direction around Angeles’ hometown, which is nestled in a deep valley. All of the land is communally owned, divvied up by a town council into small plots where residents practice traditional milpa subsistence agriculture rotating maize, beans, chilis, squash, and agave. Read the rest in Roads and Kingdoms. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613067078126-A54YOQF9ZT5PMWD9H89S/Screen+Shot+2021-02-11+at+10.10.39+AM.png Writing American Way - 2020 Tourism Industry Association of Ontario Travel Media Story Award Nearly 500 years ago, Explorer Jacques Cartier sailed up theSt. Lawrence River to what is now Quebec City and put the Haudenosaunee (Iroquois) word for village, kanata, on a map to claim the area for France. At that time, 500 miles southwest, the site of Toronto was already a lively center of Indigenous trade, the home, over the centuries, to various Indigenous tribes, including the Chippewa, the Wendat and the Missassaugas of the Credit. Today, when you walk into Toronto’s Art Gallery of Ontario, you are confronted with Indigenous artist Kent Moneyman’s vivid yet haunting painting, The Academy, which depicts native and colonial artists sitting in a wigwam studying and painting idealized Grecian figures entwined with large serpents. The contemporary piece is emblematic of Moneyman’s provocative work and hints at the long, complex and often tragic history of European influence own his Cree ancestors. Monkman is already one of Canada’s most well-known artists - the Metropolitan Museum of Art in New York recently commissioned one of his works to hanging in the foyer. But there is now a growing cadre of native artists producing striking piece and making Toronto the gravitational center of the contemporary Indigenous art world. All this comes at a time when western culture is reexamining its histories - Prime Minister Justin Trudeau has recently committed to reconciliation between the Canadian government and First Nationas, and similar topics have become a focus of international dialogue. Here, we meet some of Toronto’s indigenous creators brining their point of view to a global stage. Read the rest in American Way. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613068642637-ETPZVT48W16V8W6S98JS/Screen+Shot+2021-02-11+at+10.37.06+AM.png Writing Punch Last year, while drinkers in cocktail bars, clubs and frat house basements mixed, shot and sipped more than 273 million liters of tequila, the price of agave quietly quadrupled. But this is nothing new. In the modern agave market, price swings are endemic. In the 1980s, as premium tequila entered the global market and distillers scrambled to grow their share of the success, prices shot up; in 1999, they spiked again due to an unexpected frost during another boom in consumption; and last year, the exponential growth of the premium tequila market overlapped with the explosion of the agave syrup sector. In general, peak prices draw a flood of new farmers into the field like prospectors for green gold. But the market always adjusts; six to seven years later, when that glut of new agave comes to maturity, prices on the open market plummet again, cutting margins for agave farmers dangerously low, and driving many out of business. Read the rest in Punch. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613068484177-HX3V3CI2TOUXBUE1K200/Screen+Shot+2021-02-11+at+10.34.32+AM.png Writing Roads and Kingdoms As a cool evening fell over Tequila’s central square, kids kicked soccer balls, old couples chatted on benches and I sipped a horchata in the corner, considering the limited options left to me following an afternoon of failure. I was working on a story about the agave market and had spent weeks talking with industry experts and analyzing historic trends, but I wanted to put agave farmers at the center of the conversation and so I had given myself a day and a half in Tequila to interview and photograph a few of them. I had a list of contacts going in and a few strategies to round up more. I had imagined dropping my bags and running off into vast fields of agave tequilanato take photos in the golden evening light, but instead I was spinning my wheels. I had been having good conversations and had learned interesting things, but I wasn’t shooting good pictures and I hadn’t found the characters to put at the center of my narrative. I needed agave farmers. Read the rest in Roads and Kingdoms. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613064371153-UJCORRI9605JCPK0W4SE/Screen+Shot+2021-02-11+at+9.25.49+AM.png Writing The New York Times As my altimeter clicked past 27,000 feet for the day — into the range of the low oxygen “death zone” on Mount Everest — and my eyes blurred with sweat and sunscreen, a white Ferrari accelerated past me into a curve. I was drunk with fatigue, but the car was real, as I slowly cycled up the road to Mount Seymour Resort, below Dinkey Peak, in North Vancouver, British Columbia. I was far from the world’s tallest mountain, but straining to finish what is known as the Everesting Challenge. “Everesting” is straightforward: Pick a hill, any hill, and go up and down it until you attain 29,029 feet of climbing. Friends can support you, but you must do it under your own power and in a single effort — no sleeping. The result is more than double the climbing of the hardest stages of the Tour de France. With most cycling events disrupted by the coronavirus pandemic, Everesting has become a hot activity for the ultra-endurance set. When I explained the plan to my brother, Chandler, he asked: “You’re going to ride your bike up a mountain on a road for 12 hours wearing Lycra? Why not just ride into the ocean and drown yourself?” A fair question, I thought. The feat is a contrived festival of suffering that plays out on a climb of no real significance and often little beauty. There is no starting gun or adoring crowds, though, if you’re as lucky as I was, your girlfriend will feed you handfuls of M&M’s as you limp through the final miles. Which is precisely what Andy van Bergen hoped for when he created the challenge in 2014. Read the rest in The New York Times. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613065130244-8ZRFGC541J5LVF62CV1I/Screen+Shot+2021-02-11+at+9.38.26+AM.png Writing National Geographic Traveler Magazine In the northeast corner of Cusco Cathedral, tucked behind the altar, past gilded alcoves and towering columns, Jesus and his disciples feast on guinea pig. Marcos Zapata, a Cusco native, painted the scene in 1753. The Spanish had conquered his people and razed the Inca palace of Kiswarkancha, building the cathedral on the ancient foundation. But, with a massive oil painting, Zapata brought the heritage of his people back to the table. Walking out of the cathedral into the historic heart of Cusco, I brie y felt the pull of the past. The Inca name for the city trans- lates as “navel” or “center.” Their 11,150-foot-high capital, ringed by the tall peaks of the Andes, has been continuously inhabited for some 3,000 years. But the past faded as a set of signs around the edge of the colonial Plaza de Armas—KFC, McDonald’s, Starbucks—brought me jarringly back to the present. Generations of travelers have come to Peru’s Sacred Valley, which stretches from Cusco northwest to Machu Picchu, to see the intricate stonework the Inca left behind. In their wake fast-food joints and restaurants catering to a Western palate have sprung up. Peruvian farmers have taken to planting white spuds instead of the heirloom potatoes in a rainbow of colors that their ancestors cultivated. Fried chicken and fries may be delicious but so is guinea pig. This was one of the main things I learned from my first trip to Peru in 2018 when I’d stayed in a Quechua village a few hours’ drive and a short hike from Cusco, working on a National Geographic Society–sponsored project to study shifting trends in indigenous Andean food with National Geographic Explorer Rebecca Wolff. Everything I ate in each dirt-floored Quechua kitchen was memorable, from fire-seared duck to heirloom potatoes roasted in a sod huatia oven to simple barley soups spiced with ají chiles. Now I was back in the Sacred Valley to get a fuller taste of the Inca’s living culinary heritage—which Zapata knew could not be vanquished. Read the rest in National Geographic Traveler. https://images.squarespace-cdn.com/content/v1/52cb3c27e4b0f8365c6d7758/1613068124353-LO29RGH2VL8R5H1IAIVN/Screen%2BShot%2B2021-02-11%2Bat%2B10.27.57%2BAM.jpg Writing Roads and Kingdoms am lost in Juan Aldama, a small town where fine dust blows through sun-scorched streets in Mexico’s northern state of Chihuahua. Fortunately, an old woman eventually takes pity on me as I walk in circles. When I ask for the maestro sotolero, she leads me around the corner to Gerardo Ruelas’ house. We walk through an unmarked door, past a bar with a tiny deer head on the wall, and into the kitchen. There I find Ruelas, who pours me a cup of Nescafé and begins describing sotol, the liquor that has brought me to his door. But as I struggle to understand his rapid-fire mumble of Spanish, he decides that coffee is not up to the task of easing our conversation, and pours me some of the spirit itself, a blend Ruelas has named “Elixir.” The drink is dank on the nose and definitely herbal, but it goes down gently, a little sweet, friendlier than most aperitifs but somehow with more of an alcoholic punch. The most prominent flavor additives: marijuana and peyote. How can that possibly be legal, I ask Ruelas. He shrugs, saying it is tradition. I silently hope that neither of those ingredients share more than their flavor with the drink. Read the rest in Roads and Kingdoms.