Supported byThe Platinum Card logo
Meaningful Pursuits
Follow your story
Supported byThe Platinum Card logo
Brought to you by
FT Weeekend logo
Supported byThe Platinum Card logo
Meaningful Travel
Join us on a special journey to stunning and surprising locations
Supported byThe Platinum Card logo
Brought to you by
FT Weeekend logo

Welcome to FT Life: Meaningful Pursuits

Meaningful Pursuits is a Financial Times video series supported by The Platinum Card® from American Express. From glaciers in Greenland to Britain's most remote Michelin-starred restaurant, we follow reporters around the world as they deepen their knowledge of food, culture and art.  

Featured video

Featured video

Travel and Drink

Mezcal: the Mexican spirit that’s more than just a drink

Mezcal, the Mexican drink made from the agave plant, has recently seen its popularity boom. There are more than 2,000 mezcal distilleries in the state of Oaxaca, many of them small, family-run operations. The FT’s Jude Webber learns how to make mezcal the traditional way, and discovers that in Oaxaca, it’s much more than just a drink.

Latest videos

Our video series follows FT writers as they embark on special journeys.

From Mont Blanc's danger-filled summit to a sleepy Ligurian village, the pursuit of hard-to-reach stories takes our reporters to some stunning and surprising locations.

Lviv: The Hidden Coffee Capital

Just over a century ago the city of Lviv, in western Ukraine, lay within the Austro-Hungarian Empire and today it still boasts many Viennese-style cafes. But it's not just conversation that Lviv's coffee addiction has fuelled. The FT’s Natalie Whittle travels to the city and discovers the story of a cafe that helped prize winning mathematicians to solve some of their toughest problems

Mexico’s most remarkable train journey

Mexico has only one passenger train, known as El Chepe. The line is a remarkable feat of engineering, which weaves over 600km through terrain as difficult as it is spectacular. It sets off from Chihuahua, the state bordering Texas, sweeps through the extraordinary Copper Canyon before running down to Los Mochis, the beach town where drug lord El Chapo was captured in Sinaloa. The FT's Mexico and Central America correspondent Jude Webber spends a day on El Chepe and sees a different side of Mexico.

In pursuit of perfect Valencian paella

Rafael "Professor Paella” Codoñer invites us to discover the birthplace of paella amid the rice fields and orange groves of Valencia. Mi Paella en El Huerto is a traditional farmhouse where guests follow in the footsteps of Rafael’s ancestors, and learn to cook an authentic paella using local ingredients such as rabbit, snails and saffron, with not a piece of seafood in sight.

In search of Champagne's hedonistic history

FT drinks correspondent Alice Lascelles has visited Champagne many times, but till now she’s never been to the Maison Belle Époque, in Épernay. The 18th-century mansion houses one of the largest private collections of Art Nouveau in the world. It’s not open to the public, but a private tour reveals a fascinating behind-the-scenes insight into the role champagne played in the relationship between art and commerce.

Foraging in the Highlands: a feast for all the senses

Alladale Wilderness Reserve offers guests a unique way to explore its 23,000-acre estate in the Highlands of Scotland. Under the tutelage of foraging instructor and research herbalist Monica Wilde, guests are taken on an expedition across rugged terrain where they learn to identify edible plants and fungi. Tapping into a growing trend across Britain’s restaurant scene, once they’ve returned to the Victorian lodge with their wild ingredients, the resident master chef cooks up a foraged feast.

A Ligurian lesson in perfect pesto

Fifteen years ago, FT food editor Rebecca Rose hiked to the remote village of San Fruttuoso in the Ligurian province of Italy. She recalls tasting the most delicious Pesto alla Genovese at a simple restaurant called Da Laura, and vowed to return one day. But this time round, she’ll be cooking with the Bruno family that have owned the restaurant since the fifties.

Skiing from the roof of Europe

Reaching the summit of Mont Blanc - and skiing down - has been a long-held dream for FT travel editor Tom Robbins. But even with the help of a helicopter, getting to the top requires hours of exhausting climbing, and thanks to the changeable weather, deep crevasses and ever-present risk of avalanches, the journey poses numerous challenges.

24-hour restaurant in the sky

After a bracing 40-second ride in a glass lift to the top of London’s Salesforce Tower, it’s clear that Duck and Waffle is no ordinary restaurant. Senses are elevated from the moment you arrive, with magnificent 360º views and a quirky menu of dishes such as foie gras crème brulée and ox-cheek doughnuts. Executive Chef Tom Cenci has the relentless task of running a kitchen that never closes, serving up over 400 eponymous signature dishes in a 24-hour period. Working and dining at Duck and Waffle is a far from normal restaurant experience.