At Hacienda AltaGracia, a Blue Zone-adjacent retreat argues that living longer has less to do with optimization and more to do with tables, air and time.
What started as a technical arms race between Sam Altman and Dario Amodei has evolved into a public feud over narrative ...
Observer spoke to curator Udo Kittelmann about willfully modifying art world terminology, being firmly anti-black box and the ...
Blue-chip offerings at six- and seven-figure price points reinforced Art Basel Qatar’s institutional ambitions.
The silence in her work is tender, delicate and fierce all at once. In a world dominated by men, despite isolation, illness ...
Lam’s curatorial work sits at the intersection of art, ecology, technology and philosophy, but far from being preachy or pessimistic, her approach is playful and, at times, mischievous.
An influx of omakase counters, Michelin stars and Tokyo-trained chefs is elevating Miami’s sushi scene.
Pastry chef Dominique Ansel knows his way around a beautiful dessert. The 48-year-old French culinary guru is the creator of some of the most viral sweet treats across America, from the Cronut, a ...
Sara Hooker’s new startup Adaption Labs is challenging A.I.’s reliance on massive data and compute power with adaptive, real-time learning.
Mati Staniszewski and Piotr Dabkowski ’s ElevenLabs is everywhere. Matthew McConaughey uses ElevenLabs to power the ...
PayPal’s chairman Enrique Lores steps in as CEO after Alex Chriss’ exit, facing investor doubts and fierce competition across ...
From Surrealist masters to radical contemporary experiments, CDMX Art Week unfolds as a dense, multivocal map of Latin ...
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