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(^125)$395; versace.com.Sneakers, $8 80;celine.com. 106: Silkscarf, $395; selectHèrmes stores.Earrings ($595) andnecklace (price uponrequest). Earrings atBalenciaga, BeverlyHills. Necklace, similarstyles at Balenciaga,NYC. Slides, $220;Barneys New York,NYC. 107: Scarf earring,$198; marineserre.com.108–109: Silk scarf,$775; select Versacestores. 110: Dress, priceupon request. Silkscarf, $395; versace.com. Earring, $760for mismatched pair;alexandermcqueen.com. 111: Shell dropearring, shell charmbracelet, and shellcrossbody necklace,priced upon request;similar styles at31philliplim.com.Sneakers, $8 80;celine.com. 112:Scarf earring, $198;marineserre.com. 113:Silk scarf, $395;select Hèrmes stores.In this story: Tailor,Ian Hundley.MOMENT OFTHE MONTH119: Watch;swatch.com.INDEX120–121: 5. Silk-twill dress, $2,495.6. Leather bag,$3,890. 14. Bracelet,$3,450.LAST LOOK126: Bag, $19,700;select LouisVuitton stores.``````ALL PRICESAPPROXIMATEVOGUE IS A REGISTERED TRADEMARK OF ADVANCE MAGAZINE PUBLISHERS INC. COPYRIGHT © 2018 CONDÉ NAST. ALL RIGHTS RESERVED. PRINTED IN THE U.S.A. VOLUME 208, NO. 7. VOGUE (ISSN0042-8000) is published monthly by Condé Nast, which is a division of Advance Magazine Publishers Inc. PRINCIPAL OFFICE: 1 World Trade Center, New York, NYChief Executive Oicer; David E. Geithner, Chief Financial Oicer; Pamela Drucker Mann, Chief Revenue and Marketing Oicer. Periodicals postage paid at New York, NY, and at additional mailing oices. Canada 10007. Robert A. Sauerberg Jr., President &Post Publications Mail Agreement No. 40644503. Canadian Goods and Services Tax Registration No. 123242885-RT0001. MILITARY FACILITIES: Send address corrections to VOGUE, P.O. Box 37617, Boone, IA 50037-0617. 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For reuse permissions, please email [email protected] or call 800-897-8666. Visit us online at visit http://www.condenastdigital.com. Occasionally, we make our subscriber list available to carefully screened companies that ofer products and services that we believe would interest our readers. If you do not want http://www.vogue.com. To subscribe to other Condé Nast magazines on the World Wide Web,to receive these ofers and/or information, please advise us at P.O. Box 37617, Boone, IA 50037-0617, or call 800-234-2347.VOGUE IS NOT RESPONSIBLE FOR THE RETURN OR LOSS OF, OR FOR DAMAGE OR ANY OTHER INJURY TO, UNSOLICITED MANUSCRIPTS, UNSOLICITED ART WORK (INCLUDING, BUT NOT LIMITED TO, DRAW-INGS, PHOTOGRAPHS, AND TRANSPARENCIES), OR ANY OTHER UNSOLICITED MATERIALS. THOSE SUBMITTING MANUSCRIPTS, PHOTOGRAPHS, ART WORK, OR OTHER MATERIALS FOR CONSIDERATION SHOULD NOT SEND ORIGINALS, UNLESS SPECIFICALLY REQUESTED TO DO SO BY VOGUE IN WRITING. MANUSCRIPTS, PHOTOGRAPHS, AND OTHER MATERIALS SUBMITTED MUST BE ACCOMPANIEDA WORD ABOUT DISCOUNTERSBY A SELF-ADDRESSED STAMPED ENVELOPE.WHILEVOGUETHOROUGHLY RESEARCHES THE COMPANIESMENTIONED IN ITS PAGES, WE CANNOT GUARANTEE THE AUTHENTICITY OF MERCHANDISE SOLD BY DISCOUNTERS. AS IS ALWAYS THE CASE IN PURCHASING AN ITEM FROM ANYWHERE OTHER THAN THE AUTHORIZED STORE, THE BUYER TAKES A RISK AND SHOULD USE CAUTION WHEN DOING SO.``````livetheprocess.com.Briefs, $17; savagex.com. Sneakers, $130;adidas.com.``````LIVING LIGHT94–95: Dress, $2,195;select Dolce & Gabbanastores. Balenciaganecklace, $995;Balenciaga, BeverlyHills. Dior rings, pricedupon request; Diorstores. In this story:Manicure, DominiqueD’Angelo.``````THE GRADUATE98–99: Technical nylon``````jersey jacket ($2,300)and jogging pants($1,200); gucci.com. T-shirt, $350;31philliplim.com. In thisstory: Tailor, HasmikKourinian.``````TROPICAL SUNRISE103: Top, price uponrequest; Similar stylesat Céline, NYC. Leatherskirt. $4,210; Marnistores. Soko recycledbrass earrings, $5 8;shopsoko.com.``````UNDER WRAPS104–105: Silk scarf,``````Triple S sneakers and some belovedlip-lops from the same designer. Aninterior designer helped him igure outa scheme involving lots of pastels anda wall that’s painted like a sunset (“theperfect time of day”).Colors, in fact, seem of utmost im-portance to the singer—so central tohis mode of thinking that I have toask him if he has synesthesia. (Notreally, he says.) But it’s clear that theyare crucial to his understanding ofhimself and where he’s going next:“You know when you used to wake upfor school and you would look outsideyour window and it’d be this weirddark blue?” he asks me. The albumhe’s currently working on is like that:“It’s like I’m waking up into the newdiscovery of myself.” ``````TROPICAL SUNRISECONTINUED FROM PAGE 103What follows is one of the moreexciting meals of my recent memory:``````white gazpacho; lobster with eggplantand mozzarella; tuna tartare withcaviar; barely cooked tuna with toma-toes; salmon with fresh shelling beans;local goat-cheese ravioli; and a localfish from the snapper family calledcartucho—much of which comes fromfarms and fishermen on the island,whom Cuevas buys from directly.Cuevas joins us as we share coco-nut sorbet and a salted caramel–and–chocolate tart. He sees another silverlining in Maria. “Obviously, six monthsago things were very bad,” he says. “Butsix months have given people time tostop, think, and grow things. The PuertoRican diet of rice, beans, plantains,and root vegetables is very earthy, butit also takes a really long time to grow.”The destruction of plantain groves hasencouraged the planting of fast-growingbeets, greens, tomatoes instead—ingredients healthy diets demand.We end the night by tasting threehomemade jams from a woman``````who delivers them biweekly: onepineapple-and-mango, one papaya,one guava-coconut. They are faultless.I wonder whether I could ind them inNew York.Rodríguez Besosa’s sparkling eyeslight up further. Her next project isstarting her own farm on land shebought last week. “It’s in a small com-munity in Caguas, 45 minutes southof San Juan,” she tells me, so excitedshe’s nearly vibrating. “I’ll finallyproduce my own food on a largerscale.” It’s also the next iteration of ElDepartamento de la Comida. “Thiswill be a model farm that hosts onlyworkshops using permaculture andagroecology frameworks, and a col-lective for queer and trans people whowant to work the land.” She plans tobuild a commercial kitchen on-siteand use primarily the harvest fromthe farm itself. Next up, she says, aswe chase our jam with petits fours:“our own product line.”