Katy Nastro

Out of the galley and into the fire After a decade of sautéing his way around the world working below deck some big boats, Chef Adam Glick has taken himself out of the galley and into the great outdoors—a space he might love more than his dog, Tex. He’s teaching people how they can get out of their kitchens and into the wild to whip up some pretty inventive dishes, no matter the time of year.

Black Sand Brewery and a surfer’s quest to make good beer in Bali Stop us if you’ve heard this one before Canggu has turned from a mostly rice-paddy-and-surfer-suburb of West Bali into a hot bed for trendy expats looking to bring a bit of Western culture to the little Indonesian island everyone seems to love.