Life’s more fun when you live it flavorfully—that’s why we pepper our days with dynamic reads, inspired adventures, brain-feeding podcasts, and recipes we’ll cook up as soon as we have the time. Here’s our Friday roundup of the five things we’re into and up to this week:
1. Inventing | How I Built This
BuzzFeed: Jonah Peretti
Inspiration is a must. A need. A necessity. This podcast will prepare you to launch into your next big idea and finally go for it. Jonah Peretti is the hoodie-wearing, media magician responsible for two of the world’s must-check news sources: The Huffington Post and BuzzFeed. All hail the king of reasons we love the internet.
2. Messaging | National Geographic
This Is the World’s Most Unusual Post Office
Not your average exchange with the mailman – this Galápagos post office is turning heads and collecting letters. Here’s the catch, tourists are the middlemen between the postcards and their delivery. A little vacation with a side of responsibility.
3. Combining | Bon Appétit
These Tahini Cookies Are Like Peanut Butter Cookies 3.0
Forget PB&J. It’s time for PB&T(ahini). This recipe will up your cookie game and take your love for creamy, chewy desserts to the next level. Honestly, we’re ready to eat these for breakfast, lunch, dinner, snack, on the side of our next CAVA bowl. Newest obsession found.
4. Watching | Munchies
How This 106-Year-Old Great-Grandmother Became a Famous YouTube Chef
Sometimes the old and the new come together, and it’s even better than ever imagined. YouTube channel Country Foods features adorable 106-year-old Mastanamma and her adventures in cooking, life, and culture. What started as an effort by her great-grandson to transform his channel turned into a celebration of this strong *af* woman.
5. Dipping | For Those Who Savor
Lox Bagel Hummus
No matter your plans for the weekend, satisfy your hunger here. This hummus is totally breakfast vibes but with a New York twist that will have you munching, and munching, and munching. Bagel chips, baguettes, carrots. It doesn’t matter what you use, get ready to devour.