Journal

Cornwall-based Finisterre has set out to tackle the plastic choking our oceans—a global phenomenon that they are committed to solving through their innovative approach to outdoor clothing development. The cold water surfing brand discusses sustainable practices in The New Outsiders.

No meal—breakfast, lunch, or dinner—comes without a selection of colorful vegetables, chopped raw into a salad or served alongside, seared on the grill, or lightly steamed. From a cauliflower salad to a pistachio cake, with a roasted fish in between to break up courses, master the art of a three-course banquet using recipes from Divine Food.

A former quarry on the Swedish island of Gotland has been transformed into a minimalistic hostelry that brings eco-design to a forgotten Brutalist structure. A sustainable cooking approach that enhances the surrounding land has made it a hotspot for Scandinavia's culinary scene. Take a look inside this reimagined guest house.

Nestled in a pocket of the North Atlantic and caught between Scotland, Iceland, and Norway sits 18 minuscule masses of land that collectively make up the archipelago of the Faroe Islands. “Bare, naked, and rough” is how Kirstin Vang describes the landscape, a part of the world now defined by the storms and blustery winds that frequently batter the land.

While sailing through the soundless Arctic panorama defined by millennia-old glaciers that rise like cold flames of ice from the clear, deep blue ocean erased all of the evidence of life beneath, a once in a lifetime sense of equanimity is felt. This feeling of isolation is what keeps Michael Schauer hooked, and why he keeps heading northward to the furthest corners of Earth.

For nearly six decades, Stockholm’s metro art installations have worked as a social experiment to its commuters and tourists. David Altrath guides us into the majestic tunnels and cave-like flux that forms one of the world’s most unique transit systems.