Agern: Where New Nordic Meets New York

“It’s always been a dream to move to New York City,” Agern’s Executive Chef Gunnar Gislason tells me as I pick juniper berries to top my chicken liver and pear compote on rye bread appetizer. The dish already rests atop a fresh juniper bush in an elegant bowl of glossy stones. When Gislason received a call…

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5 Airport Bars That Are Worth The Layover

Airports behold a kind of pre- or post-journey for the travelers passing through the lines of security and suitcases; the air of mingling languages and peeks of the passports revealing nationalities of your fellow peers in that very moment, on that very day. Yet all too often this leg of our trip tends to conjure…

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8 of the World’s Most Inventive Vegan-Friendly Restaurants: When Cooking Vegetables Becomes an Art

Gone are the days when the word vegan evokes visions of generous portions of uninspiring beans and rice served up in an eccentric, hole-in-the-wall restaurant. To be vegan is increasingly becoming recognized, less as a protest against collective norms, and more as a socially and environmentally-conscious approach to living in a world threatened by diminishing…

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