Journal

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 bank left derelict for decades after the communist revolution, Cărturești Carusel is the bookstore every eight-year-old dreams of growing up, and now a reality for the city of Bucharest. Featured in Do You Read Me?, we look inside this whimsical haven for literature lovers.

Professional surfer and writer Lauren L. Hill take us into the exhilarating world of modern female surfing. A diverse group of women from all the world that are bound for their love of waves. Going beyond just the board, these fearless riders are also mothers, activists, and media personalities.

While the resulting spaces are often fantastical in their settings, with a soft, utopian world view, Charlotte Taylor hopes one day to realize her designs. “My work is gradually moving towards actual spaces, blurring the line of what is rendered and what is existing. I envisage the spaces to become inhabitable architecture,” she explains. Walk into her wonderous digital environments and learn about her approach to collaboration.

"Print is still necessary. I can still appreciate some important values in print that digital doesn’t provide. Print means a reduced, physical space where you have the whole view of a story. It takes a different mental focus to proceed. The way we consume the news in print is complementary to digital," explains Javier Errea, one of the most renowned individuals in newspaper design.

The integrity over food supply chains is nothing revolutionary, but seemingly more relevant than ever. “When you cook with whatever you like, it's too easy, you become complacent and there's less need to be creative. When you are restricted to working with only local, seasonal, or homegrown ingredients... this forces you to think outside the box and pushes you to create food with a stronger identity,” explains chef Merlin Labron-Johnson. We discuss adapting to a pandemic and sourcing more sustainable.