Summer Survival Guide

Our annual package of cool tips for the hot season: Activities, Scene, Drink, Travel, Gear and Style.


Arianny Celeste

Vegas’ own UFC octagon girl on how she keeps cool during summer, posing for Playboy and what she looks for in a man


King of the Beach(life)

Meet Paul McGuire, the man who’s going to help you fall in love with the Hard Rock Hotel all over again.

A short guide to Daylife

It’s been half a decade since Las Vegas pools began turning into nightclubs. Or day clubs, rather. There have been some false starts (remember the stripper pool at the Rio?), but all in all, daylife has made it over the hump.


The Skinny on Skinny

The Ragin’ Bull, As served at Wynn & Encore Resort Pools, $15


Cuckoo for Coconut Water?

A professional taster puts the trendiest brands to the test


Five Great Vegas Milk Shakes

Our food critic picks his favorite summer indulgences.

Plus: Your watermelon keg is here …, East Solstice, As served at Liquid Pool Lounge and Poolside brunch makes a splash, tony teppanyaki sizzles, and the art of breakfast.


Pretty Hot

Sultry swimwear for a day of frolicking in the desert sun


Summer Gadgets

All the tools to make you super cool in the hot clime


Vacation Lite

Want to get away and improve your health? These resorts are designed to help you do both.

Plus: Staycation Deals


What to Expect When You’re Special-Effecting

This blockbuster season brings manly sequels, vibrating inventions and Channing Tatum’s rippling pecs.


Beyond Beach Books

Despite a troubled book industry, summer books are sizzling. Here’s a sampling of the best.


Sounds of Summer

Who better to provide your summer soundtrack than the DJs who make us move?

Plus: 7 Concerts Not to Miss

Suggested Next Read

The Man Who Photographs Produce

The Man Who Photographs Produce

By Bob Whitby

Dr. Robert Belliveau sits hunched over a small white-plastic cutting board, kitchen knife in hand. He’s slicing a fresh green pepper into quarter-inch-long strips, and the earthy smell momentarily turns his lab into a kitchen. Belliveau selects a strip and flips it over, revealing the fleshy, moist, inner lining of the pepper, called the endocarp. That’s what he’s after. He trades the knife for a razor blade and hunches a little closer to his work. This is the tricky part, and it’s rare to get it right the first time.



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