My college anthropology class in Ecuador featured a lot of ecotourism, something I have subsequently tried to incorporate into my own travels. Upon returning to the Cloud Forest this spring, I was thrilled to learn that local efforts to support conservation through tourist dollars had grown in the intervening years. But reality is complex, and it’s not always clear who benefits from conservation efforts.
The equator is a cool place to encounter physics: you’re moving faster, you’re farther from the center of the earth, and you weigh less. It’s also a common place to encounter pseudoscience: from the Coriolis force to balancing eggs, tourists may be told things they never knew were true… because they’re not. Skepticism is a healthy skill we could all use more of these days.
While in Ecuador this February, we ventured up to Cotopaxi base camp, which sits at 16,000 feet. Having seen the tops of some of the world’s most famous mountains, I already knew about the importance of proper acclimation to high elevations, but it was still a record for us. I also learned some lessons about how the thinner atmosphere can affect camera equipment.
I discovered an unexpected vegetarian paradise in China when I traveled there in the summer of 2008. With vegetable-heavy cuisine influenced by ingredient availability and long tradition of religious practices that encourage a plant-based diet, I rarely had to worry about what I could eat. While there I learned about China’s long and skillful tradition of mock meat dishes, of which I took full advantage.
Indian food has been a staple for me as a vegetarian, but dairy plays a big role in Indian cuisine, so I was unsure about turning to this part of the world for this series on veganism. It turns out that many Indian recipes are actually vegan or vegan friendly, in part because of the wide availability of plant-based ingredients across the country.
Coming into 2026 I wanted to make a concerted effort to eat less dairy. Coming into Lent, I was curious to learn more about how religion has influenced one of my favorite vegan-friendly cuisines: Italian. Not all heavily Catholic countries lend themselves to plant-based diets, so I’m kicking off a Lenten exploration of culinary adaptations to religious limitations (and religious adaptations to culinary limitations).
Circadian rhythm can be disrupted by seasonal changes and travel across time zones. I often have trouble sleeping on a plane when my body thinks it’s the middle of the day, but several new technologies incorporated into the Boeing 787 Dreamliner help with those transitions. It was cool to see my body respond to subtle clues from the plane’s lighting and windows.
Just about one century ago, airships were rising to prominence as the luxury option for long-haul travel. Today, some companies are touting airships as a climate-friendly alternative to airplanes. We may be set to see a renaissance for this slower, more intentional means of travel, but we also need to consider unseen and upstream costs that can still contribute significantly to its carbon footprint.
Is it possible to reduce our resource consumption without abandoning a certain quality of life? The 2000 Watt Society thinks so. I first encountered this group in a near-term climate fiction novel following the lives of people trying to avoid the worst of climate change impacts. A recent trip to Switzerland showed me it can be done better than we’re doing it back home.
Love it or hate it, McDonald’s is a global powerhouse in the food industry, and from a business standpoint, it does an amazing job of balancing menu consistency with cultural relevance across its 119 host countries. I have visited locations in at least 16 of them and make a point of checking out the locally inspired menu items whenever I’m abroad.