Welcome to the 2098th Edition of the Daily Qurator here on Hive! Our team is looking left and right for the awesome posts from all Hive users and are looking forward to feature and curate some great content. Every day we will feature 6 awesome posts picked by our curators.
Qurator's team picks - 9th of January 2026.
by
@wilfredocav
"From my point of view, black and white photography, beyond the aesthetic appeal of its images, focuses on reinforcing certain aspects, such as the impact of lighting."
Post curated by: 
by
@mipiano
"Late last year, I had a few unpleasant experiences with the postal service of the country I live in. A parcel I sent in early November never arrived at its destination..."
Post curated by: 
by
@koto-art
"It has been a while since New Year’s Eve and New Year’s Day. Actually, I did not have a winter break, but I had a relaxed schedule, so I was able to make some traditional New Year’s dishes."
Post curated by:
by
@careassaktart
"I am still firm in my decision and stick to the plan to finish editing the photos I did with Sara. I need to have enough material to create a photobook which will be presenting my photo work on one hand and can be used by Sara to present herself as a model."
Post curated by:
by
@ponpase
"One thing you shouldn't miss when on vacation or traveling anywhere is enjoying the food and culinary delights there. Just like we did when we vacationed on Sabang Island, we took the time to dine at one of the famous restaurants in the Sumur Tiga area of Sabang."
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by
@carmen1659
"First, let me give you a little context about these buns because they don't look or taste like buns in other countries, which are made with wheat flour and have a bread-like texture. But no, these Venezuelan Christmas buns are made with precooked corn flour. And although they can be made any time of year, we usually make them during the Christmas season with all the leftover ingredients from hallacas. So today I'll share my version with you, which I prepared on December 30th, before New Year's Eve."
Post curated by:
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