The Iraq War, the Sixth Extinction and the lightning bolt that allowed me to appreciate contemporary art.
Two films that I co-directed/produced will premiere in 2018
Giving the gift of flavor in Burgundy
Viewing the eclipse seventy miles off of the Oregon Coast: thoughts on hype, denial, climate change and whatever remaining hope we have to make things right.
How libraries are like coral reefs.
A blog post from Inside Higher Ed about misguided policy, fear and the power of kindness.
The corals of Varadero have endured five hundred years of human conflict, but they may not survive Colombia’s fragile peace.
Five books that I read in the past year that changed the way I think.
A blog post from Inside Higher Ed about how we can fight the decidedly un-enlightened vision of the incoming regime.
Heading back to Burgundy to make a film about a tough year and a great wine celebration.
How to keep yourself on the active side of the consumption equation.
Feeling like a pirate leaving Cartagena not with a ship full of stolen Spanish plunder, but with a treasure of stories of the people working to save a small piece of of threatened reef.
A pair of fiction writers and teachers offer their summer reading picks.
I returned to Burgundy for the first time since writing my novel Vintage.
Within the span of a single day, I recently experienced the best and worst French meals of my life.
How and why to join a small wine club or two.
“I’m waiting to check your book out at the library,” someone once told me. I wanted to tell him to just go out and buy it. But I didn’t. And I’m glad. Here’s why.
Some food, travel and social notes from holidays in Central Europe.
Balancing writing and literary careers can be precarious and challenging. Here three writers give their take on how they wrangle a “bi-vocational” existence.
Poisson Cru is French for raw fish. But as the local Mo’orean who told us about the best restaurant that serves it says, “the only thing French about it is the name.” It’s the traditional dish of the Society Islands, and much of Polynesia. We tried it in a restaurant run by a woman named Irene who, weContinue reading “Eating Poisson Cru in the tropics”