Burning Man, tech bros' favorite festival, got engulfed in a huge dust storm that snarled exits from the desert camp

The eleventh edition of Skift Global Forum commences next week in New York City and to get you excited, we wanted to prepare you for the countless exclusive insights, intuitive conversations, and world-class industry networking.

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In July 2022, I fulfilled my lifelong dream of moving to Europe.

There's nothing quite like an adventure through wild Britain—sprawling landscapes can be taken in, bracing weather braved, and wonderful wildlife spotted right on these isles. Plus, of course, there's no shortage of smart places to stay and delicious things to eat. Below, our London-based team round up their favorite staycations right now—trips within the United Kingdom that can and should of course be appropriated for inspiration by anyone visiting from, say, stateside. Read on and receive some rural revelations for your next trip across the pond.

More than 70,000 people traveled over the holiday weekend to Nevada's Black Rock Desert, about 100 miles from Reno, to occupy Black Rock City, the temporary town created to host Burning Man, the annual eccentric and offbeat camping event filled with art, music, creative endeavors and all manner of curious activities.

Koji, the mold that transforms soy beans and wheat into soy sauce and rice into sake, is so beloved in Japan that it has its own holiday. And lately, chefs have been finding new uses for the fungus, which has a fruity aroma and an ability to make “anything it touches better,” says Jeremy Umansky, 41, the owner of Larder deli in Cleveland. He uses koji for almost everything: to cure pastrami; to ferment Chinese-style black beans, which are ground and swirled into chocolate babka to embolden the chocolate; and to sprinkle over salads and fries in the form of what the restaurant calls Special K, a seasoning of dried ground koji. “It’s a harmonizer,” he says. Bartenders, too, are taking note. At Nancy’s Hustle in Houston, the bar manager, Zach Hornberger, 32, adds it to the nonalcoholic Silver Brining cocktail, a sweet-sour-salty mix of pickle brine, grapefruit and lime juices, koji and tonic. “It brings this umami background to beverages, and it plays well with citrus, taming the high acid notes and rounding the drink as a whole,” he says. At the restaurant Fête in Honolulu, the bar manager, Fabrice McCarthy, 41, infuses rum with shio koji (a slurry of koji, water and salt) and shakes it into a mai tai to add salinity — the effect, he says, is similar to how salted peanuts make you want to drink more beer. Ryan Chetiyawardana, 40, the owner of the bar Lyaness in London, experiments with koji in multiple forms — for one cocktail, he ferments parsnips with koji, which he says unlocks the sweetness and delivers “a huge tropical brightness.” While koji often plays a supporting role, at Paradiso in Barcelona, it wraps around the entire lip of the glass used for the Fleming, named for Alexander Fleming, the discoverer of penicillin, another influential mold. For this fungus-inspired cocktail, which includes grapefruit, tequila and miso, the manager of Paradiso’s research lab, Matteo Ciarpaglini, 30, one-upped a classic salt rim with a fluffy cloud of koji, its floral fragrance accompanying every taste. —

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Over the last few years, Burning Man has become known as a haven for Silicon Valley tech bros and Instagram influencers who cough up thousands of dollars to party in "Mad Max" desert cosplay.