Top chefs embrace the waste not, want not philosophy Zero‑waste is the movement of the moment in some of the world’s leading kitchens. By using and recycling everything, and sourcing package‑free local ingredients, zero‑waste restaurants, like Rhodora Wine Bar in Brooklyn (leftovers are composted and used to fertilize on‑site gardens), Silo in London (tableware is produced from crushed wine bottles) and Nolla in Helsinki (even the gift cards are made of compostable paper), are reforming the industry and helping the planet, which includes reducing the 1.3 billion tons of food wasted in the world every year.
A new way to keep track of your stuff Don’t let your luggage (or anything else) escape you: Tile’s newest innovation is a loonie‑size waterproof sticker (US$40 per pack of two) that uses Bluetooth technology to track the location of any item you stick it to, from your sunglasses case to your iPhone, via an app.
Try an upcycled dish at Dispatch At this inventive St. Catharines, Ontario, spot – one of Canada’s Best New Restaurants in 2019 – ingredients have many lives. An oleo saccharum made from the discarded citrus peels of a local lemonade business (used in a sour cocktail), and miso prepared from leftover homemade Turkish bread are just a couple of ways chef Adam Hynam‑Smith’s kitchen reuses and reduces.
“You can point the camera in any direction in Halifax and get a beautiful shot – there are backgrounds of water, lush green and the hilly city. North Preston, where we film a lot, feels like going through a time machine.”
Vinessa Antoine, star of CBC’s Diggstown
Everyone is invited to Barbados this year The sprawling clifftop Crane Resort, established in 1887, was Barbados’ first resort, drawing visitors to the island’s dramatic southeast coast, and the pink‑hued sand of Crane Beach. While there is direct elevator access from the hotel, visitors can also wind their way along the cliffside to bathe in the crystal‑blue waters or body surf the mellow waves. This year, Barbados is celebrating We Gatherin’ 2020, calling Barbadians and all those who love its beaches, the rhythmic sounds of Bajan soca music, and chicken and potato roti from beloved fast‑food chain Chefette to return and rediscover the island.
Women rule at the Baltimore Museum of Art in 2020 To commemorate a century since women were granted the right to vote in the U.S., the Baltimore Museum of Art will only purchase works from female‑identifying artists for the year. This month, discover Ellen Lesperance’s Velvet Fist exhibit, featuring her paintings inspired by the clothing of women activists, and don’t miss Mickalene Thomas’ immersive two‑storey living room installation.
Get your next hotel recommendation from an architect The publishers behind Where Chefs Eat have released a new guide: Where Architects Sleep: The Most Stylish Hotels in the World ($35, Phaidon). Filled with 1,200 recommendations from major firms like Bjarke Ingels Group and Yabu Pushelberg, this compendium holds gems like an A‑frame cabin perched above a forest in B.C.’s Columbia Valley and a secret farmhouse in upstate New York. There are also plenty of insider tips, like British architect Chris Wilkinson’s favourite room at the Four Seasons Hotel Guangzhou (it’s on the 93rd floor).