Recent Press
Ozempic Is Dulling Tastes. He Has Spices forThat.
Ama at The Atlas and Culinary Director Shelley Nason were recently featured in The Wall Street Journal’s exploration of how chefs are responding to changing appetites in the GLP-1 era. The article highlights Chef Shelley’s lentil-and-red-quinoa Tacu Tacu—a vibrant, protein- and fiber-rich dish that delivers bold flavor and a satisfying sensory experience. Read the full story in The Wall Street Journal.
Conference Center, Hotel on Harvard’s Enterprise Research Campus To Officially Open to Public in January
It all begins with an idea.
The Best Places to Go in North America and the Caribbean in 2026
It all begins with an idea.
