How Andy Dixon Went from Punk to Painter
Flying colours.
From punk to painter, Andy Dixon emerged from the greyscale city of Vancouver into the kaleidoscopic enclaves of Los Angeles.
Chronicle
Stefano Ricci’s Grand Family Estate in Tuscany
Family ties.
Stefano Ricci’s distinctively Florentine company has evolved from a distinguished menswear firm into a full-spectrum lifestyles brand.
Author Pico Iyer Meditates on Love, Loss, and the Beauty of Life in Japan
Seasons of change.
Travel writer Pico Iyer discusses his new memoir, Autumn Light: Season of Fire and Farewells.
The Life and Work of Zadie Smith
Freedom of literary voice.
Grand Union, a new collection of short stories by Zadie Smith, is out. The British author, who burst onto the scene in 2000, continues to be a voice for literary freedom, heralding a humanity that is collective and diverse—in which we all belong to something greater.
Foundation of Change
David Suzuki looks back on a life of increasing activism and improbable fame.
FROM THE ARCHIVE: For half a century David Suzuki has been a cautioning voice about our stewardship of the planet.
Canadian Contemporary Artist Michael Snow is Still Going Strong
Forecast calls for more Snow.
With an agile and impressive mind, the nonagenarian remains artistically productive well into old age.
François Nars, a Creative Visionary
Twenty-five years after launching his visionary makeup brand, François Nars has released his most ambitious collection yet.
Twenty-five years after launching his visionary makeup brand, François Nars has released his most ambitious collection yet and is turning heads with another hit in the making—his first fragrance.
A Sip to Savour: Volcán De Mi Tierra Tequila
The spirit inspired by a Mexican volcano.
The spirit made from the legendary blue agave is meant to be savoured—nosed and sipped slowly; no priming with salt, no tossing back, no chasing with lime.
Fine Dining Gone Fast Casual
Forget crisp white tablecloths and chatting with your water sommelier. It’s time to discover fast-casual eateries by the world’s greatest fine-dining chefs.
Although fine dining has not completely lost its shimmer, the concept of bringing together high-quality ingredients and superchefs in a fast-paced environment is on the rise.
