local
Pioneering a Locavore Restaurant in Baja Wasn't Easy
Fifteen years ago, our Ensenada restaurant offered nothing more than fresh fish and local produce because those were the only options available. Nowadays, people call it locavorism or “being sustainable,” but that term didn’t exist here back then.
The MUNCHIES Guide to Sweden: New Nordic Cuisine
Ivar visits three restaurants—Ekstedt in Stockholm, Koka in Göteborg, and Bastard in Malmö, where the chefs are taking on New Nordic cuisine in their own terms.
Chef's Night Out: Zum Mond
Daniel Peters of Berlin's Zum Mond leads us on a culinary tour of the city, eating our way through fresh-from-the-hunt venison, cheesy spätzle, and a dish called "Dead Grandma."
Gorgeous Photos of Afghanistan's Peaceful Landscapes
Local journalist Bilal Sarwary photographs the Afghanistan you don't normally see.
MUNCHIES Presents: Liquid Gold
For London beekeepers Chris Barnes and Paul Webb, honey is money—literally. MUNCHIES follows the pair as they set up and expand their urban beekeeping business; just follow the buzz.
The Republic of Saugeais Isn't Recognized by Anyone, but It's OK with That
I called their secretary-general, Louis Perrey, to see how seriously Saugets take themselves.
Use an Algorithm to Print Out Your Next Garden
The garden of the future is born in a virtual world, of course, and it's weed-proof. And you can buy it on Kickstarter.
Nanterre's Cheerleaders Refuse to Compete in French Cheerleading Championships
They want to devote themselves to the art of dancing with pom poms.
My Tech Failure Helped Launch My Salt Enterprise
I started a really, really unsuccessful internet company and lost almost all of my savings. Luckily, I was really into kayaking and started collecting salt water, which has transformed my career into a whole new business enterprise.
Samphire Martini Recipe
This cocktail from Kangaroo Island Spirits uses samphire, a knobbly, salty native succulent that can be found growing in mudflats and estuaries in Australia.
Burgers Taste Better When You've Killed the Animal Yourself
After cooking in some of San Francisco's best restaurants, I've realized that the zen of making burgers is the culinary focus that I want to master. But it wasn't until I started slaughtering my own beef that I figured out the secret.
Huang's World: Chengdu, Part 2
We head to China's Dead Sea Resort, where Eddie lightens up with a refreshing salt burial, swims in one of the world's most crowded swimming pools, and samples baby pig dick.