Abandon all excuses, as Todd Balf did after he became partially paralyzed following spinal surgery for cancer. Though he had long shunned being immersed in water, with a physical therapist as coach, he finally took the plunge and discovered that swimming back and forth in a pool buoyed both his body and soul. Of course,…
Details
Back in 1969, when his Heitz Cellar was in business for a mere eight years, Joe Heitz made a wine he called Lot C-91. It was an assemblage of cabernet sauvignon fruit from several of the property’s Napa Valley single vineyards. Mr. Heitz died in 2000, never having made the wine again. But Brittany Sherwood,…
Details
Albanian cuisine — woven from threads of Balkan, Mediterranean and Ottoman traditions — features dishes like stuffed vegetables, phyllo pastries, meatballs and yogurt. For more details transmitted straight from Albania, the Museum of Food and Drink and the Greene Space have organized a virtual 90-minute talk and a cooking demonstration. Representatives from RRNO, a group…
Details
When companies or restaurants say they’re donating a portion of profits to charity, it frequently amounts to a few dollars. But not the Sette, a tableware website from London that is now selling elegant bone-china platters in collaboration with Anna Polonsky of Polonsky & Friends, a design company. Buy the 14-inch oval platter — traced…
Details
On the trail or around the campfire, you have to eat. And increasingly, Patagonia, the outdoor gear company, can stock your backpack. Its line of responsibly sourced shelf-stable products keeps expanding; most are also worth pantry space at home. Among the latest are crackers made from breadfruit flour — take that, Captain Bligh! The handy,…
Details
Santa Carota beef is raised on a ranch near Bakersfield, Calif. The name of both the meat and the ranch comes from the carrots used by the Pettit family as feed for the animals, which are grass-fed in open pastures but finished on a diet of carrots. The ranch started adding carrots from local farms…
Details
Lee Jones, an Ohio farmer who famously wears overalls and a red bow tie, runs a family farm that caters to chefs, cultivating the everyday (broccoli) and the less common (cardoons). The farm has an educational adjunct, the Culinary Vegetable Institute, and now, “The Chef’s Garden,” a thick book all about vegetables. Merely leafing its…
Details
Millions of students have logged hours in virtual classrooms, navigated ever-changing work and school schedules, and seen friendships, dances, games and beloved traditions disrupted. As the school year comes to a close, we honor their perseverance, with a special live graduation event, hosted by “The Daily.” We’re thrilled to be welcoming students and teachers from…
Details
“I’m in no hurry; why should I be in a hurry?” said Mr. Jones, who became fully vaccinated about a month and a half ago. Until New York City reaches a higher level of vaccination — just 40 percent are completely vaccinated — he believes it’s too risky to unmask. “Being around is more important.…
Details
In early April, Payal Raj accompanied her family to India to renew the visas that permit them to live in the United States. She and her husband waited until they had been vaccinated, carefully preparing their paperwork according to the advice of their immigration lawyers. But the visa itself would soon strand her in India…
Details