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The Journal of Wild Culture
Stories We're Following
Movie & TV Clips We Like
Looking down the barrel of Guns & (some) People
A conversation with an outsider reveals some fresh ways of looking at the gun debate. By Craig K. Comstock.
For the love of reading & writing
Chellis Glendinning on the materiality and ethics of literary craft.
Expanding Empathy & Emotional Ecologies
With this year’s theme, “Food, Farms, and Future Ecologies,” Toronto festival Subtle Technologies conscientiously makes space to reflect on the richness and plurality of life. By Lauren Fournier.
Tapping the Power of a 'Second Brain'
The maxim 'we are what we eat' is further proved by new, ground-breaking neuroscientific discoveries: our bacteria and brains are talking. By Ted Diran & John F. Cryan.
Raising memory from a fallen house
A Danish conceptual artist crafts a talisman for a new home. By Daniel Seferian Spies.
Australia's smouldering 19th-century art catches fire
A new show at the National Gallery in London, Australian Impressionists, shows us what we've been missing. By Marilyn Mercer.
At the threshold of the next great period of human history . . .
Uh, the fusing of physical, digital and biological worlds and how that impacts on all disciplines, economies and industries . . . that's all. By Klaus Schwab.
What a system for capitalists means to the earth
As Trump and similar politicians gain ground elsewhere, we need to reaffirm our own set of fundamentals. By Kirkpatrick Sale.
'Preserve land & each other': toward a new manifesto
Some tirades are worth reading because they say uncomfortable things we'd rather not hear — and say them well. By Stephanie Mills.
Where Walking Takes Us
Fascination with a spring flower leads to an unexpected rumination on what separates us from ourselves. By Kelly Garriott Waite.
A Looser Kind of Disciplined Parenting
A review of Alison Gopnick's new book, The Gardener and the Carpenter. By Juliet Waters, with an excerpt from the book.
How to fill the hungry gap
Not winter, not spring. Finding the right dishes for an in-between month. For Chef Laura—frittata, ceviche & Amalfi lemon ice cream . . . a delicious and easy March feast.
Official journal of the Society for the Preservation of Wild Culture