The Perils of Traveling by Private Jet

Smoke-Free Hotels On the Rise

Los Angeles Native Jonny Olsen: Huge in Laos

Saving Chekhov’s Yalta ‘White Dacha’ Home

How Can I Save on Transportation During a Round-the-World Trip?

Vagabonding traveler Rolf Potts answers your questions about travel

13 Great Travel Horror Movies

The Hollywood horror archives are filled with tales of bad trips. To celebrate Halloween, Eva Holland and Eli Ellison sift through the carnage to pick their favorites—and lose a little sleep doing so.

Matt Weiland: Through 50 States With 50 Writers

The coeditor of “State by State: A Panoramic Portrait of America” talks to Frank Bures about the book, the WPA and how the United States hasn’t been “bulldozed for speed”

Love Herring in Sweden

From artery-clogging casseroles to a fermented concoction that smells alarmingly like vinegary flatulence, Lola Akinmade digs in to a smörgåsbord of herring and explains how to best appreciate Scandinavia’s favorite fish. 

The Water Is Wide

Bronwen Dickey considers Tim Butcher’s “Blood River: A Journey to Africa’s Broken Heart,” which takes readers deep into the Congo

Vagrant Ruminations of a Compulsive Traveler

Where does the urge to hunt for that “fleeting fix of elsewhere” come from? Peter Wortsman recalls a life of travel inspiration. 

Notes From an Unofficial Tourist Greeter

Summer is over, and so is Julia Ross‘ season as an ambassador to travelers in Washington, D.C.’s Woodley Park neighborhood. She’s happy to be off duty.

The Linkery: ‘The Nation’s Only Anti-Tipping Laboratory’

Interesting article. I liked the bit about economists being unable to explain why we tip, and psychologists stepping in to fill the gap. (Social pressure, etc.) I can remember telling my dad that I would only let him eat at the restaurant where I worked if he promised to tip my colleagues 25%!

Some places (notably pubs) will still be pretty much no-tips here in England. However, most places expect around 10% nowadays. It’s strange how in America there was so much resistance and it’s now seen as a given to leave a pretty big tip. Also saw a note on the dreaded ‘service charge’ in the article - something that’s becoming quite widespread over here, and usually doesn’t go to the waiters or support staff at all!