Bowery Farming — a company that grows salad greens and herbs indoors in a pesticide-free vertical system — encourages you to rethink iceberg with its new crunchy Crispy Leaf, which adds nice texture to a salad and can be shredded for tacos. Despite what the company’s name and website suggest, the crops are not grown…
Details
Jason Wu said he was feeling Zen, swiveling in an office chair in his studio near Penn Station. It was Saturday afternoon, the day before his runway show, and he was surrounded by his design team and stylists, fitting models in outfits from his spring 2021 collection. The clothes were bright and breezy; the waists…
Details
Courtesy Let’s be honest: Shopping for fall clothes looks very different this year. Instead of investing in cute flannels, jeans, and booties, you’re stocking up on sweatpants, fuzzy socks, leggings, and more sweatpants. Fortunately, Lululemon just restocked its “We Made Too Much” section with a bunch of fall essentials. You see, when Lululemon has a…
Details
In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress. For the grooming-goods purveyors Matthew Malin and Andrew Goetz, as for so many of us these days, life…
Details
Aurora, a blend of sauvignon blanc, sémillon and viognier, is the latest wine from Byron Blatty in Los Angeles. It’s the first white made by the winery, founded in 2014 by Mark Blatty, a native Angeleno who worked in television, and his wife, Jenny. Aurora is a rich, citric blend that announces its oak and…
Details
Sale prices that wildly exceed expectations give a jolt of excitement to art auctions. In the prepandemic days of live audiences, a gasp from the crowd might be heard. Though much of the action has moved online, those moments can still send ripples through the art world. In the last few years, a wave of…
Details
The opening of a white-tablecloth restaurant in Midtown Manhattan, by the chef behind the very formal Daniel, might seem counterintuitive in the midst of a pandemic. But Daniel Boulud is embracing the timing, right down to the new restaurant’s name. Mr. Boulud is calling it Le Pavillon, after a famed palace of haute cuisine that…
Details
Before the pandemic, it was not unusual for Tiffany Foy and a team of other dental hygienists to visit schools in rural and urban parts of Oregon to treat the teeth of thousands of children in a year. Many of the children they examined had cavities, painful abscesses and “big holes” in their teeth, said…
Details
Good morning. How are you? You getting enough sleep, or sleeping all the time? You eating enough, not enough, too much? How’s your stress level? You feeling optimistic? Or the opposite? I watched the sun rise the other morning and asked myself those questions. I found I could not answer them. And I can’t be…
Details
Sure, astrophysicists have big telescopes, and oceanographers use underwater robots, but some researchers get to cook venison, lots of it, in the name of science. Last month in the journal Scientific Reports, a team of archaeologists and organic chemists described how they had spent a year cooking a variety of meals in clay pots and…
Details