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For truly friendly travel with ever-changing scenery, take your foot off the gas, unbuckle your seat belt, and hit the rails.
Don’t forget your essential gear – a personal bar.
Michael O’Dowd collects swords, races BMWs, and asks little old Indian ladies for their grandmothers’ recipes. As executive chef of Kai restaurant at the Sheraton Wild Horse Pass resort outside Phoenix, O’Dowd takes Native American ingredients and marries them to haute techniques, pairing wild elk with tagliatelle, bathing sea urchins in a fondue of piquillo peppers, and infusing cotton candy with Amarillo chiles.
Raising the curtain on the Cannes International Film Festival for Men’s Journal.
When not thinking about tea, I write magazine stories about travels with Mom.
Food is a vehicle for memory; it is our first encounter with metaphor. A favorite food, a special dish, can bring back a rush of details about people long gone. Meditations on a madeleine cookie can recreate an entire lost world. My great aunt-Lil died at age 98, and, though we could see it coming, it never occurred to us to write down her schnecken recipe. In the many years since, it has become a double blow–Aunt Lil is dead and we have lost the keys home.
In Galapagos, animals are rockstars. The fauna are friendlier than your neighbors. Sea lions stare directly into your mask while you snorkel with sea turtles, penguins, and giant manta rays. Later, while sunning on the beach, you may find that same sea lion has cuddled up beside you for a snooze. The birds, brilliantly and bizarrely festooned, are so close and so fearless they will sing right into your ear. There are rainbow-colored giant iguanas. And when you sail into the sunset, whales and dolphins frolic in your bow-waves. …To travel in Galapagos is to watch Darwin’s ideas take shape, as if one had sat down to watch Shakespeare write.
A segway safari is for the birds. — Plenty Magazine
Once a luxury, tea is a necessity to some and a spiritual practice for others. — Aloha Magazine