Dishing Up Invasive Species as Locavore Delicacies

Scientists are increasingly looking to chefs to help save threatened wetlands, lakes, rivers and forests from invasive species by encouraging them to turn pesky vines like kudzu, ravenous lionfish, feral hogs and other unwelcome species into delicacies with a locavore flavor. National Geographic features several of the chefs, organizations and restaurants in the south tackling the problem of managing invasive species and the delights that …

A 21-Day Passage to Costa Rica

An immersive travel experience aimed at social transformation

It’s become common lore (and accepted by some) that it takes 21 days for an individual to form new habits. With that in mind, the team at Passage—a new travel organization dedicated to immersive experiences—has built a 21-day excursion to the Puerta a La Vida retreat in the Costa Rican wilderness. Commencing on 22 January 2016, the three founding members of Passage, along with an …