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Patti Smith Gets Censored
When someone says something, they want people to f*&$ing hear the words — not a bunch of bleeps. In 1976, punk poet Patti Smith talked with Mick Gold about getting f&%*ing bleeped on the single for her cover of The Who's "My Generation".
MIT's Robotic Restaurant
There isn't a better place in the world for the first robot-staffed diner. In a 20-foot area in MIT's dining hall is home to Spyce, an automated restaurant the serves up stir fry ordered from a touchscreen menu or a smartphone app.
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Vita Coco
Crack open summer with a twist of the tropics — Vita Coco isn't just coconut water, it's peak hydration. Whether you're reaching for the Original, spiking your senses with Pineapple, or riding the duo wave of Peach & Mango, each sip hits like a hammock in motion. Packed with electrolytes, nutrients, and just enough island attitude to revive you from boardroom burnout or beach-day bliss, Vita Coco is the closest thing to a vacation in a carton. No passport needed — just thirst.
Presented by Vita Coco.
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Jack Archer Jetsetter Shorts
For the man whose passport sees more stamps than dust, the Jack Archer Jetsetter Shorts are the essential uniform of elevated travel. Crafted with the discerning frequent flyer in mind, these shorts blend tailored aesthetics with ultimate performance. The sculpted waistband lifts with intention and ensures first-class comfort without compromise. Wrinkle-free, odor-resistant, and stain-repellent, they demand nothing and deliver everything. With fabric that adapts to motion and maintains its shape across time zones, the Jetsetter is proof that luxury doesn't pause for laundry. From Santorini to São Paulo, this is how you stay sharp without trying.
Presented by Jack Archer.
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The Scientific Reason Everything is a Bit S**t
Ever notice how everything kind of sucks? We are at a technological high and somehow trains still manage to be late and thousands of people's drinking water still gets contaminated. Enter The Peter Principle.
Apple IIc Restoration
Apple. A company that inspires a devotion to it's products that can only compare to auto companies and sports teams. In the throw-away world of consumer electronics, Apple's fans are so loyal that some of them seek out and restore their 30-year-old computers.
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Velasca Filòm Loafers
Velasca's Filòm Loafers fit like a glove — and that's no play on words. Made from the innermost layer of leather and buffed to give them their signature velvety texture, these suede shoes are washed with pumice stone for a lived-in look and feel, and hand-constructed using a tubular construction and sewn together by an internal seam called a Blake stitch, which helps the shoe flex with the natural flexing of your feet. A bit Ivy and inherently Italian, the shape references traditional college-style loafers, which were low-cut with a 'biscotto' shape. Now, they're a democratic everyman silhouette — but this iteration is for those with a keen sense of style and an eye for quality craftsmanship.
Presented by Velasca.
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MyVegas Slots
If the Strip is calling but your schedule isn't playing along, myVEGAS Slots brings the buzz of the casino floor straight to your phone. This free-to-play app isn't just about racking up virtual chips; it's your gateway to real-world rewards like comped hotel stays, show tickets, and even luxury dining experiences from MGM Resorts. Whether you're on a coffee break or cruising at 30,000 feet, each spin gets you closer to Vegas perks without dropping a dime. It's the high-roller lifestyle in your pocket.
Presented by MyVegas.
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Del Toro in Colors
Director Guillermo Del Toro has created some of the most striking visuals on the silver screen, including memorable scenes from Pan's Labyrinth and the Hellboy franchise. This supercut supercut by Quentin Dumas dissects the use of color in Del Toro's otherworldly shots.
The Art of Serving Poisonous Puffer Fish
The Japanese delicacy of fugu, or puffer fish, is so dangerous that it takes a 10-year apprenticeship to serve. A clear toxin in their blood of the fish called tetrodotoxin can be lethal if not prepared properly. Chef and fugu specialist Sasaki uses his 45 years of knowledge to describe what makes the high-end menu item so high-stakes.
