Conversations with nature-empowered people who think, create and live differently.
Il Casaro di Kings County
Down the winding roads of Mi’kma’ki/Nova Scotia’s fertile Annapolis Valley, you can find classic Italian cheeses as authentic as any from the old country. Ciro Comencini is a lifelong casaro (cheese maker) who has dedicated his life to handcrafting traditional cheeses from his small farm near the Atlantic coast.
Forging a Fireplace Tool Set with Thomas Lefebvre
In a smithy in Québec City’s Lower Town, blacksmith Thomas Lefebvre uses traditional craftsmanship and his creativity to make objects that defy planned obsolescence. In collaboration with BESIDE, he gives us durable fireplace tools with a minimalist design.
Back to the Future
For the Incas time had a circular structure: The past, present, and future influenced each other continuously. This idea became the foundation for Mater Iniciativa, the agricultural and culinary laboratory headed by Malena Martinez and her brother Virgilio, the internationally renowned Peruvian chef.
Consuming less and doing more
Yvon Chouinard has been wearing the same flannel shirt for 20 years. The 81-year-old conservationist, outside-the-box thinker, athlete and craftsman is also an outspoken anti-consumerist and always pushing Patagonia, the company he founded, to find solutions to the global environmental crisis.
Riding the Moment
Chas Christiansen is a charismatic artist, entrepreneur, and bike racer with an instinctive style and outlook on the world—all this from his years working as a bike messenger in San Francisco. From street racing to jungle excursions, he’s become a true ambassador of fixed gear cycling as a simple yet empowering way of life. And to this day, he still embraces every moment with wits, authenticity, and pure adrenaline.
The future of food is in the sea
At his shellfish and seaweed ocean farm, and his non-profit, Greenwave, Bren Smith is creating a simple, replicable system of water-based farming that is regenerative, rehabilitates the oceans, creates jobs, and, likely, is the answer to growing food in the face of climate change.
The instant you step outside, the smell of conifers, prickly as their needles, sweet as their sap, is, if you pay close attention, always with you. Your first encounter with this expansive northern territory is through your nose. The Abitibi-Témiscamingue region of Québec is half the size of Alabama and twice as big as Belgium.