Men's Journal

letter from the editor

I‘M NOT GOING TO say the salsa was life-changing, but it was pretty close. For a New Year’s Eve dinner party, my wife’s instructions were “keep it simple.” She knows when I cook for a crowd, I usually feel the need to fire up the smoker, marinate a piece of meat for a fortnight, or do an all-day braise. (Sometimes all of the above.) This time the plan was to relax and actually hang out with our guests. My “simple” plan was a make-your-own carnitas taco bar. The pork was actually easy (thanks to the pressure cooker), and that left just some basic sides: tortillas, fresh cilantro, limes, cojito cheese—and salsa.When it comes to store-bought salsa, there are plenty of options, and many of them are pretty good, but on…

men's journal

CHIEF CONTENT OFFICERGREG EMMANUELCREATIVE DIRECTOR DAVID SCHLOWDIRECTOR OF PHOTOGRAPHY JENNIFER SANTANADEPUTY EDITOR LARRY KANTERMANAGING EDITOR BRIAN GOODFEATURES EDITOR RYAN KROGHSENIOR EDITORS MARJORIE KORN J.R. SULLIVAN SAL VAGLICACLINT CARTER, KITT DOUCETTE, ADAM ERACE, JOSH EELLS, JOSEPH HOOPER, MICKEY RAPKIN PAUL SOLOTAROFFFF, SARAH Z. WEXLER JESSE WILLCOPY & RESEARCHCOPY CHIEF THOMAS BROWNRESEARCH CHIEF AMBROSE MARTOSARTART DIRECTOR OLIVER YOOPHOTO EDITOR DAVID CARRPRODUCTION MANAGER RUSSELL MENDOZAFASHIONFASHION EDITOR KEVIN BREENMENSJOURNAL.COMSENIOR DIGITAL DIRECTOR J.J. HELLANDDIGITAL DIRECTOR DECLAN O’KELLYDEPUTY EDITOR JOHN LONSDALESENIOR EDITORS MATT JUSSIM BRITTANY SMITHEDITORIAL INTERN ELIZABETH GULINOMANUFACTURING AND PRODUCTIONPRODUCTION MANAGER TISHA PAULDISTRIBUTION COORDINATOR MARC MELCHERCREATIVE SERVICESCREATIVE SERVICES DIRECTOR BILL JOBSONPROMOTIONAL ART DIRECTOR JOHN KITSESCHIEF REVENUE OFFICERJAY GALLAGHERASSOCIATE PUBLISHER OF MARKETING WILLIAM UPTONASSOCIATE DIRECTOR–INTEGRATED MARKETING ASHLEY BRINKLEYSENIOR ACCOUNT EXECUTIVES ALIZA DILIBERTI JEFF KIMMELACCOUNT EXECUTIVE JAY FITZGERALDMARKETING COORDINATOR ELIZABETH RUBINBUSINESS MANAGER IVELISE ESTREMERASOUTHEAST GARY D. DENNISNAVIGATE…

field notes

FeedbackHEAD TRIPJocelyn C. Zuckerman’s story “A City Reborn” (March 2019) on the Rwandan capital of Kigali was eye-opening and amazing. I felt like I was a passenger in a tour bus as I read about her journey. In my head, I started planning my own trip to the city, which would no doubt take up lots of space on my camera. But even if I never make it there in person, I feel like I’ve already visited. Thanks for the story.GREG RICKABAUGHFORT MILL, SCQUALITY CHECKIn February’s Last Word, William H. Macy was asked what human qualities he despised. He replied: “Dishonesty. Self-delusion. Lack of character. President Trump is sort of my touchstone for the qualities I do not like.” After Macy’s alleged involvement in the recent college-admissions bribery scandal, he…

get to the point

DISPATCHES FROM A WILD WORLDTHREE HUNDRED MILES OFF the southeast coast of Africa sits Madagascar, a 226,700-squaremile island nation famous for its rare flora and fauna—about 90 percent of which exists nowhere else in the world. Less well-known is the fact that the island is also home to one-of-a-kind rock formations, including the world’s largest stone forest, a 300-square-mile expanse of vertical spikes that tower 300 feet in the air. The jagged peaks are located in the Tsingy de Bemaraha National Park, a remote spot that takes a 10-hour, 120-mile journey down dirt roads to reach. The word tsingy, as the limestone spires are known locally, is derived from a Malagasy word meaning “to walk on tiptoes” or “where one cannot walk barefoot.” Which is fitting, says the Dutch photographer…

copenhagen’s latest revival

SEVENTEEN FLOORS up, the elevator dings and I step out onto the top floor of a 1960sera concrete grain silo in northern Copenhagen. It’s a structure that towers above just about everything else in this low-rise city, and one that should have been demolished years ago amid a rush to find new real estate in the burgeoning Danish capital. Instead, the silo underwent a radical facelift in 2017 and came out the other end a sleek, 38-unit luxury apartment building.A steel exterior wraps around the concrete core, and angular balconies protrude at regular intervals, like a Tetris game come to life. The 17th floor, encased in floor-to-ceiling windows, houses Restaurant Silo, where I’ve come to dine. Each of the tables has a pair of binoculars alongside the salt and pepper…

four days in copenhagen

WHERE TO STAYSoak in the postindustrial vibe of the old Carlsberg brewery complex at Hotel Ottilia (from $160). If you want to be closer to the action, the new Scandic Kødbyen (from $116) is in the center of the bar-filled Meatpacking District.WHERE TO EAT AND DRINKFor sophistication without attitude try Amass, where multicourse degustation menus play out in a cavernous space blasting hip-hop. To learn the meaning of the Danish concept of hygge, lunch on fresh fish and natural wines at cozy La Banchina. Broaden & Build opened this January with 22 taps of craft brews and a gourmet snack menu, which includes the unforgettable “AFC” fried chicken. Taste test the future of alcohol at Empirical Spirits.DON’T LEAVE WITHOUTÉ…skiing down the urban slope CopenHill and scrambling back up on its…