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2 weeks ago | 
threemagazine.com | Katherine Singh
Formula 1 cars aren’t just high-speed marvels, they can also be bold works of art expressing team spirit and a creative vision. Drivers are now rolling into Circuit Gilles Villeneuve in Montreal for this weekend’s Canadian Grand Prix events, including 18-year-old British driver Alisha Palmowski. To celebrate Palmowski’s rise in the F1 Academy, the Red Bull Racing Pepe Jeans Academy Programme and 1Password partnered to create her new racecar livery at an event this week in Toronto.
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2 weeks ago | 
threemagazine.com | Katherine Singh
Ideas June 11, 2025The UAE’s Latest Venture Might Surprise You Listen to this article: Loading the Elevenlabs Text to Speech AudioNative Player... The United Arab Emirates is a world of contradictions. The oil-rich country in the Gulf peninsula is a kaleidoscope of cultures, traditions, nationalities and quirks unique to one of the richest places in the world.
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2 weeks ago | 
threemagazine.com | Katherine Singh
Saudi Arabia is on its way to becoming one of the hottest art destinations in the world. While the country’s global reputation encompasses many things—monarchy, oil, religion, to name a few—it’s never been considered a hub for arts and culture. That is, until now. The Saudi Vision 2030 project was first announced in 2016 by Crown Prince and Prime Minister Mohammed bin Salman (MBS).
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3 weeks ago | 
threemagazine.com | Katherine Singh
The hottest ticket in the art and fashion world right now is probably the unlikeliest: an all-women’s wrestling match. But it’s not just any old wrestling match. Because Sukeban, an independent Japanese women’s pro-wrestling league, is nothing like the wrestling of yonder days.
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3 weeks ago | 
threemagazine.com | Katherine Singh
Some of the world’s largest and most powerful technology companies —and some of the world’s largest and most powerful nations—are struggling to keep pace with a Toronto-based quantum computing start-up of fewer than 240 staff.
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3 weeks ago | 
threemagazine.com | Sadaf Ahsan
With the rise of mammoth brands like Impossible Foods and Beyond Meat, plant-based proteins have become a multi-billion-dollar industry. While brands have moved beyond veggie patties to “burgers that bleed” in an attempt to imitate animal protein, not all brands are focused on one-to-one replacements. Some, like Prime Roots and TiNDLE, are taking a different approach, drawing from culinary traditions to reimagine what plant-based proteins can be.
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1 month ago | 
threemagazine.com | Sadaf Ahsan
Thanks to its distinct fragrance and tangy flavour profile, yuzu has become an increasingly common ingredient in the West, popping up on menus, cocktail lists and even in pastries. But as many citrus enthusiasts already know, the fruit has long been a staple in Japanese cuisine (and beyond). So why now? Let’s peel back the layers.
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1 month ago | 
threemagazine.com | Katherine Singh
Despite the region being home to a quarter of the world’s population, cuisine from South Asia has long been underrepresented in the world of fine dining. Much of this has been due to preconceived notions and stereotypes about the cuisine. “I’ve been hearing stuff since I was a little kid [about South Asian food],” says Megha McSwain, an Indian-born American food journalist based in Houston.
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2 months ago | 
threemagazine.com | Sadaf Ahsan
Ideas April 14, 2025How Entrepreneur Huda Alvi, “The Wellthy Woman,” Is Empowering Women To Travel Solo April 14, 2025How Entrepreneur Huda Alvi, “The Wellthy Woman,” Is Empowering Women To Travel Solo LEAD IMAGE: A glimpse at one of Alvi's many women-centred trips. She is featured fifth from the left. (Photo courtesy of Huda Alvi) A glimpse at one of Alvi's many women-centred trips. She is featured fifth from the left.
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2 months ago | 
threemagazine.com | Katherine Singh |Noritoshi Ichikawa |Aleah Balas |Jennifer Nguyen
Listen to this article: Loading the Elevenlabs Text to Speech AudioNative Player... After I graduated high school in 2006, I went to Tokyo to study and learn about sushi. Every student needs to buy a good knife. This was the first knife that I purchased after graduating the first level, and I’ve continued using it as my primary knife for over 15 years. It was made by a Japanese samurai sword maker and forged with the highest-grade steel, so it cuts the fish on a beautiful angle.