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A February State of Mind

Three intentional February picks centered on reflection, confidence, learning, beauty, and moving forward thoughtfully. Article by Suzanne Pope February is a month that rewards intention. It doesn’t rush or announce itself loudly, yet it carries a quiet authority, asking us to move forward thoughtfully, carrying what we’ve learned with a bit more clarity and care. This season, one of the books that has stayed with me most is  The Correspondent  by Virginia Evans. It’s a novel built on...

Arts + Culture

The Perfect Wine With Dinner

Ordering like Don Juan instead of Don Quixote Article by Alex Boykin Does this sound familiar: “What would you like to drink, we have several nice wines on special tonight?” We often get this question while fumbling through the drink menu, quicky eyeing down wines under headings like “Italy,” or my personal favorite, “Big & Bold.” Region or Adjective, which is better? As you look down at the individual wines under these auspicious menu headings the silence starts to surround you as the waiter...

Travel

Six For ’26

Hit the Road With These Six Great Weekend Getaways Article by Will Estell Even when you live in a place where so many love to vacation, it’s always fun to get away and explore other areas - all seasons of the year. Taking a quick three- or four-day jaunt can be just what the doctor ordered to alleviate some stress and get us through until that big summer vacay or all of the coming days on the beach. To give you some help I’ve compiled a list of six fast and fun drivable locations that allow...

Arts + Culture

Pigment and Persona

The Connection Between Tattoo Art and the Chefs Creating Masterpieces of Cuisine Article and Photography by Grant Goodman The buzz of a tattoo machine, the hum of a walk-in cooler, the clamor of a filled lobby, and the late-night neon that bathes them both. These are gathering places where like-minded individuals mark time and create memories sheltered from the outside world. They are both studios, where artists of dissimilar practices create unique works. “I think chefs are rewarded by what...