Honeymoons are — for many people — a once-in-a-lifetime chance to mix peak romance with peak adventuring. That makes choosing where to take them quite difficult.

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Stepping in with advice is Vogue and its new guide, “The Best Honeymoon Destinations, from New Zealand to the Greek Islands.”

The magazine tasked three of its writers to assemble their ultimate love trips, which are sure to form enduring (and perhaps expensive) memories.

From a former Vietnamese prison island to a Mars-red African desert, the suggested trips are full of surprises. California even shows up for its coastal paradise of Big Sur.

Here are 10 of Vogue’s honeymoon ideas; visit the article for the full 21 picks.

Vogue’s best honeymoon destinations:

1. The Loire Valley, France

2. The Sacred Valley, Peru

3. Banff National Park, Canada

4. Riviera Nayarit, Mexico

5. Con Dao, Vietnam

A fountain is pictured at the Montecatini Terme spa in Tuscany, Italy. (Jess Fleming/Pioneer Press)

6. The Swiss Alps

7. The French Riviera

8. Tuscany, Italy

9. Big Sur, California

10. Sossusvlei Desert, Namibia

Source: vogue.com/article/best-honeymoon-destinations

By LINDSAY WHITEHURST

WASHINGTON (AP) — The Trump administration asked the Supreme Court on Thursday to allow it to end legal protections for migrants from Syria for now, in the latest emergency appeal to the nation’s highest court.

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The Department of Justice wants the court to lift a New York judge’s ruling halting the Department of Homeland Security’s decision to end temporary protected status for Syrians.

An appeals court left the ruling in place. The justices, though, have previously allowed immigration authorities to end legal protections for migrants from Venezuela while lawsuits continue to play out. The federal government argued that the Syria case is similar.

About 6,100 people from Syria have temporary legal status after fleeing armed conflict, according to court documents. Ending those protections could halt their authorization to work legally in the United States and expose them to possible deportation.

By AYA DIAB

Refilling a bottle instead of throwing it away has become a popular way for people to reduce waste — a small, tangible action in response to larger environmental problems.

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But whether refilling actually makes a difference depends on how these systems are used and what they replace. Scores of refill stores have opened in recent years as retailers and customers seek fresh ways to reduce waste. Some brands are also using specialized recycling programs for tricky packaging.

At Lufka Refillable Zero Waste store in Tampa, customers bring in reusable containers to fill with soap, shampoo and cleaning supplies instead of buying products in single-use packaging. The idea is to cut down on packaging waste by reusing what people already own.

Customers’ containers are weighed first, then filled. They’re charged by the amount of product added. Over time, that reuse can add up.

For customer Julie Hughes, the act of refilling feels rewarding. Hughes discovered Lufka two years ago while looking for skincare products and has returned regularly, drawn by the ability to reuse packaging rather than discard it.

“When you do something positive, you get a little bit of like a dopamine hit and you feel good,” Hughes said on a recent trip to buy liquid hand soap. “There are so many big problems in the world, but we can’t solve all of the big problems, but we do have control over our choices.”

Some shoppers have been refilling the same containers for six years, said Lufka founder Kelly Hawaii.

“Just imagine how much waste they’ve personally stopped consuming because they have that one container for that one product,” Hawaii said.

A new spin on old packaging systems

Refillable packaging is less a new invention than a return to earlier distribution models. Many industries historically relied on refillable or returnable containers, with familiar examples in the U.S. including soda, beer and dairy in the recent past.

A 2020 study of reusable packaging explains that a shift to single-use packaging took hold mainly because disposable systems simplified logistics and reduced handling costs for producers and retailers. That transition contributed to a steady increase in packaging production and waste over time as reuse infrastructure declined, according to the study published in Resources, Conservation & Recycling: X.

In recent years, there has been a renewed interest in reuse as part of a broader move toward a “circular economy” that keeps products and materials in use longer to limit waste. The Public Interest Research Group estimates there are hundreds of refillable stores around the country, part of what it calls a “generation of new businesses” aimed at reducing packaging waste.

Larger chains and brands are also offering refillable options and other innovations. Lush Cosmetics sells certain products “naked,” without packaging, and offers discounts to customers who return containers from its other products. The reusable packaging platform Loop, available in France, partners with major brands such as Nestle and Coca-Cola to distribute products in durable containers that are collected, cleaned and refilled for reuse.

Despite this resurgence, refillable packaging makes up a small share of the overall market. The systems face barriers to expansion, including hygiene requirements and the need for systems to collect and process containers, according to the study, which also noted that these additional processing and cleaning costs may make them more expensive.

The ‘payback period’ for reusable containers

Reusing vessels for everyday products has advantages over recycling single-use packages, as long as people follow a thoughtful approach, according to experts.

Aaralyn Holt refills laundry detergent containers at Lufka Refillable Zero Waste store Wednesday, Feb. 18, 2026, in Tampa, Fla. (AP Photo/Chris O’Meara)

Shelie Miller, a University of Michigan professor who studies sustainability, said consumers should think of the phrase “reduce, reuse, recycle” as a priority order, meaning reuse should generally come before recycling.

Still, reuse doesn’t automatically mean lower environmental impact. Durable reusable containers typically require more energy and materials to produce, so they need to be used long enough to offset the resources that go into them, Miller said. What this means is that the environmental advantage emerges only after repeated use spreads those initial impacts across many uses, which Miller refers to as a “payback period.” How much water and electricity consumers use at home to clean reusable products also factors in.

A 2021 study by Miller and a colleague examined reusable products including drinking straws, forks and coffee cups and measured their payback periods in separate categories including greenhouse gas emissions, water use and energy demand. The study found that a ceramic coffee mug must be reused between 4 and 32 times before outperforming disposable cups on those measures, which represented faster paybacks than reusable coffee cups made from metal or plastic.

Convenience also plays a role. If refilling requires a special trip, the added transportation emissions can cancel out the benefits, making refill systems most effective when they fit into existing routines.

“If you are making dedicated trips just to reduce packaging, it actually can be worse for the environment than if you use the single-use product,” said Miller.

Handling hard-to-recycle items

Large beauty retailers such as Ulta Beauty and Sephora are also partnering with Pact Collective, a nonprofit that collects hard-to-recycle beauty packaging through in-store bins.

Carly Snider, executive director of Pact Collective, said the program collects packaging made of mixed materials that regular recycling programs can’t process or small pieces measuring less than 2 inches (5 centimeters) — like pumps, droppers and sample-sized containers — that fall through the cracks of machines at recycling facilities.

“There’s specific things with beauty packaging that makes it really difficult,” said Snider.

Aaralyn Holt refills essential oil bottles at Lufka Refillable Zero Waste store Wednesday, Feb. 18, 2026, in Tampa, Fla. (AP Photo/Chris O’Meara)

Pact routes those materials through specialized processing, diverting large volumes of material from landfills, said Snider.

Experts emphasize that refilling and recycling programs aren’t a perfect solution, but when they replace single-use packaging and fit into everyday life, they can help reduce waste.

“Small things do add up,” Miller said. “And so when you have millions of people who are all doing small things, that really can make a difference, make a change.”

The Associated Press’ climate and environmental coverage receives financial support from multiple private foundations. AP is solely responsible for all content. Find AP’s standards for working with philanthropies, a list of supporters and funded coverage areas at AP.org.

The modern origins of both beer and wine are rooted in Europe, which is home to a north-south division often referred to as the “beer-wine divide” that splits the continent into two. There’s the Wine Belt in the south and the Beer Belt in the north.

This is primarily due to their respective climates, with the Mediterranean climate of southern Europe being ideal for growing grapes and the cooler climate of northern Europe better suited toward producing beer.

Ultimately, the beer-brewing nations of Europe developed hearty stews that were perfect complements to their beers and often included beer in the ingredients, drawing on regional specialties like German lagers, Irish stouts and Belgian lambics.

This winter, consider making one of these traditional European beer stews to keep the cold at bay.

Ireland

When you think of Ireland, you think of Guinness, which essentially invented the style of beer we call the Irish dry stout today. Guinness is the most popular brand by a wide margin, but there are plenty of other Irish dry stouts available, like Murphy’s, O’Hara’s, Beamish and Porterhouse’s Plain Porter.

Traditional Irish stew was usually made with lamb or mutton — though beef is more common today — along with potatoes, onion and vegetables (often carrots and celery). The simplest way to infuse the stew with beer is to simply substitute some of the broth (chicken or beef works well) for Guinness or another dry Irish stout.

Even better: Braise the meat in broth and beer to really work the beer’s flavors into the dish. Some Irish stew recipes also call for coffee, chocolate, fish sauce, soy sauce or Worcestershire sauce — just don’t forget the stout.

England

British beef stew definitely has some similarities with its Irish counterpart, though historically it often didn’t use potatoes. Today, many modern versions do include them. Another common substitute for potatoes in English stews are dumplings. Usually a malt-forward ale, such as a golden ale, an amber ale, English-style pale ale, is used with the beef stock. But you want to avoid an ale that’s too hoppy because that bitterness can transfer to the stew.

Irish stew is often made with Guinness or another Irish dry stout, beef and vegetables. Braising the meat in broth and beer helps to embed the beer flavor deeper into the dish. (Getty Images)

Belgium

Belgium has a diverse brewing and culinary scene, with many breweries specializing in one unique beer, and numerous dishes made with beer.

One popular dish is carbonnade flamande, which is also called stoofvlees or Flemish beef and beer stew. It takes its name from the Flanders region of Belgium, which covers roughly the northern half of the country.

What’s unique about Belgian carbonnade (sometimes spelled carbonade) is its sweet-and-sour flavor profile, with caramelized onions and either gingerbread or brown sugar providing the sweetness and acidity from vinegar or sour beer providing the contrast. Beef is typically the stew’s meat, cooked along with loads of onions and herbs. Chefs commonly place a slice of gingerbread or sourdough bread slathered with mustard on top of the stew while it simmers to thicken the broth and add a touch of tanginess.

The beers used in traditional recipes include Oud bruin (a Flanders Brown that’s rich and sour), Trappist ales (like Chimay or Westmalle) or Abbey-style dubbels. Generally, the beef, marinated in the beer overnight, represents the heart and soul of the dish. Potatoes here are served on the side, almost always as Belgian frites.

Germany

Bierfleisch, or Bavarian Beef Stew, is a German stew typically made with beef brisket or chuck roast cooked slowly in a dark German lager, like a dunkel or bock. It usually includes onions, mushrooms and various spices.

RELATED: A recipe for Schweinebraten, or German pork roast

Another German stew is called biergulasch, or beer goulash, which instead uses both pork and beef with a thick paprika-based sauce and is typically made with the same beers as bierfleisch. A newer one is Oktoberfest stew, which uses Marzen or Oktoberfest beer and German sausages, like bratwurst, along with cabbage and potatoes.

In the Czech Republic, you’ll find a beer stew called hovězí guláš that’s made with a dark Czech beer alongside paprika, onions, herbs and spices. (Getty Images/iStockphoto)

Poland

The national dish of Poland is bigos (or hunter’s stew), which is dry stew of fresh cabbage and sauerkraut along with mushrooms and various meats, such as pork shoulder, kielbasa, beef or other game. It’s also made with beef stock and beer, usually a pilsner, amber lager or some other lager. Traditionally, it’s cooked over several days, where it’s heated, cooled and reheated multiple times.

Czech Republic

In Czechia, where pilsner was invented, there’s a dish called hovězí guláš, which means Czech beef goulash or stew, made with slow-cooked beef chunks, bread crumbs, onions, paprika and dark Czech beer, usually with herbs and spices like garlic, caraway, marjoram and even juniper berries.

There are countless variations and recipes for each of these dishes, so it’s hard to know which is the best. Some have been handed down over generations and others are modern interpretations of classic meals. Do a little online sleuthing and find a few that sound good to you and give them a whirl this winter. They’re a perfect reminder of how well beer and food can combine to make your dining experience truly memorable.

Contact Jay R. Brooks at BrooksOnBeer@gmail.com.