Issue Insider: On Newsstands Now
Set sail with National Geographic Traveler’s February/March issue, on newsstands now.
Explore six of Europe’s oft-overlooked harbors with Traveler’s guide to the continent’s best small portsTraveler’s guide to the continent’s best small ports. One serves up gold-infused liquor, another apparently inspired Homer’s Odyssey (nope, it’s not in Greece), but all six are sure to surprise even the most seasoned cruisers.
Not interested in trying out your sea legs? Consider Singapore, where P.F. Kluge searches for the ghost of colonialism in a place that’s deeply fixated on its future. Or escape with Andrew Evans to Quebec, a place that packs in 9,000 more square miles than the state of Alaska and offers almost as much wildlife and wild places. Then tune in to WMMT FM, an internet radio station that lures diehard fans to the heart of Appalachia.
Also in this issue:
Boyd Matson finds solace in one of the world’s most sparsely populated countries; Daisann McClane pens a loving ode to the role coffee plays in travel; Christopher Elliott questions the expanding power of the TSA; and Costas Christ explores what happens when tribes and tourists intermingle.
Plus, find freedom on the open roads of Texas, learn which iconic American structure is on track to celebrate its centennial next month, and spend 48 hours inside “Real Madrid.”
See it all: There’s a lot you can’t get online. To see all Traveler has to offer, pick up a copy on newsstands today, subscribe to have it delivered right to your door, or download a digital copy to your iPad. Nobody knows this world better.
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Go Further
Animals
- This ‘saber-toothed’ salmon wasn’t quite what we thoughtThis ‘saber-toothed’ salmon wasn’t quite what we thought
- Why this rhino-zebra friendship makes perfect senseWhy this rhino-zebra friendship makes perfect sense
- When did bioluminescence evolve? It’s older than we thought.When did bioluminescence evolve? It’s older than we thought.
- Soy, skim … spider. Are any of these technically milk?Soy, skim … spider. Are any of these technically milk?
- This pristine piece of the Amazon shows nature’s resilienceThis pristine piece of the Amazon shows nature’s resilience
Environment
- This pristine piece of the Amazon shows nature’s resilienceThis pristine piece of the Amazon shows nature’s resilience
- Listen to 30 years of climate change transformed into haunting musicListen to 30 years of climate change transformed into haunting music
- This ancient society tried to stop El Niño—with child sacrificeThis ancient society tried to stop El Niño—with child sacrifice
- U.S. plans to clean its drinking water. What does that mean?U.S. plans to clean its drinking water. What does that mean?
History & Culture
- Meet the original members of the tortured poets departmentMeet the original members of the tortured poets department
- Séances at the White House? Why these first ladies turned to the occultSéances at the White House? Why these first ladies turned to the occult
- Gambling is everywhere now. When is that a problem?Gambling is everywhere now. When is that a problem?
- Beauty is pain—at least it was in 17th-century SpainBeauty is pain—at least it was in 17th-century Spain
- The real spies who inspired ‘The Ministry of Ungentlemanly Warfare’The real spies who inspired ‘The Ministry of Ungentlemanly Warfare’
Science
- Here's how astronomers found one of the rarest phenomenons in spaceHere's how astronomers found one of the rarest phenomenons in space
- Not an extrovert or introvert? There’s a word for that.Not an extrovert or introvert? There’s a word for that.
- NASA has a plan to clean up space junk—but is going green enough?NASA has a plan to clean up space junk—but is going green enough?
- Soy, skim … spider. Are any of these technically milk?Soy, skim … spider. Are any of these technically milk?
Travel
- What it's like to hike the Camino del Mayab in MexicoWhat it's like to hike the Camino del Mayab in Mexico
- Is this small English town Yorkshire's culinary capital?Is this small English town Yorkshire's culinary capital?
- This chef is taking Indian cuisine in a bold new directionThis chef is taking Indian cuisine in a bold new direction
- Follow in the footsteps of Robin Hood in Sherwood ForestFollow in the footsteps of Robin Hood in Sherwood Forest