Do you travel for food, culture or history? You can find all that and more at a festival, and a website launched this week aims to connect travelers with some of the world’s most unique, exciting and unusual festivals. Fest300 is part practical directory, part inspirational magazine. On the homepage, you’ll find a mix of lists (how about top festivals to enjoy naked?), essays, videos and “festimonial” interviews with participants and performers. Ready to attend something? You can search for festivals by month, location or category (“wild parties” is intriguing).
Throughout Fest300, you’ll also find blog posts and tidbits from founder Chip Conley, a sort of festival “junkie” who founded the Joie de Vivre boutique hotel chain and now travels the world in search of the “collective effervescence” experienced at festivals, sharing his on-the-ground experiences. Why 300? Chip explains, “Fortune lists the 500 largest companies, and Forbes the 400 richest people in the world. We chose 300 experiences as the right number to capture the wide diversity and best festivals the world has to offer.” The site is adding more festivals each week, aiming for 270 by the end of year, with the final 30 to be crowd-sourced by the Fest300 community. Also in the works is a “matchmaking” feature to find the best festivals for you based on your interests.
The Douglas DC-7 made history in 1953 flying the first non-stop coast-to-coast service in the country for American Airlines. But the DC-7’s fame did not last long, as just a few years later, jet aircraft would charge the future of commercial aviation. Gone but not forgotten, the DC-7 is getting new life as an aircraft turned diner Florida attraction.
Chef Tony Perna and brother Danny, who owns a flight school, bought the passenger DC7 and are now converting it into a 40-seat family restaurant. Built in 1956, the aircraft flew 32,856.40 hours hauling both passengers and cargo. Restored as the DC-7 Grille, An Aviation Themed Culinary Experience, dinners will range from $12 to $26 dollars and a kids menu will be included.”To complete the aviation experience each table with have a flight attendant call button, and headsets to listen to air traffic control,” says the DC-7 Grille Facebook page.
Preserving much of the aircraft in its original form, engine parts will be displayed and visitors can tour the preserved aircraft cockpit
Located on Skyline Drive in New Smyrna Beach, Florida, the DC-7 Grille is set to take off some time late this year. Props to these guys for preserving a bit of aviation history.
Not familiar with the DC-7 aircraft? Check out this video of one taking off:
American Airlines recently announced a new direct route between Dallas/Fort Worth and Seoul‘s Incheon International Airports in an agreement with Japan Airlines. In addition to mentioning the “special attention [they will give] to the culture of the airline’s Korean customers” in their press release, American also briefly mentions offering “Shin Ramen Noodle Cup as a snack option to customers in all cabins.” Shin Ramen is the most popular brand of instant ramen in Korea, where the cheap noodles are so loved and a part of the culture that they are often sold in restaurants and commercials featuring the infamous PSY constantly air on television.
American Airlines is clear that this will be served only as a snack and not as a replacement for a meal on the nearly 14-hour flight. However, with the far from pleasant reputation that airline food has, adding it to the menu is more likely to receive jeers from passengers than cheers, regardless of the renown it has in its home country.
Historic sights, art galleries, beautiful countryside – all these are important in a vacation, but one thing you absolutely can’t go without is the food. You have to eat, after all, and a country with poor local cuisine just isn’t going to get many repeat visitors.
Luckily, Slovenia has a distinct cuisine that takes influences from Slavic traditions and its Austrian and Italian neighbors.
The food has a Slavic heartiness to it, with lots of heavy meats, soups and breads. Sausages come in a limitless variety. Pork seems to be the favorite meat, with beef a close second. You can also find venison and game birds on the menu. Despite only having 27 miles of coastline, the Slovenians sure do like fish. Every restaurant I went to had an extensive fish menu. In the mountains you can also get fresh fish from the lakes.
For fast food there’s kebab (no thanks) and burek (yes please!). Burek is a flaky baked pastry filled with various ingredients, usually cheese and/or meat. It’s a bit greasy and heavy, but cheap and good for eating on the go.
Pastries are big for dessert too. A traditional favorite is potica, a rolled up pastry filled with sugary fruit jam and sprinkled with more sugar on top. Walnuts often make it into the mix too. Messy and delicious! Thanks to nearby Italy, gelato is universally available.
%Slideshow-668%Slovenia produces various beers, the most common being two lagers called Union and Laško. Both are good but not particularly notable. There are various microbrews too, including Human Fish Brewery, which produces an excellent stout as well as a Zombie Goat Lager. More interesting are the various liqueurs. I especially liked borovničevec, a blueberry liqueur that’s strong and fruity. Mead is also available thanks to a long tradition of harvesting honey.
Although Slovenia is a wine-growing region that’s beginning to get noticed, I knew nothing about Slovenian wines before I went. Wine writer Rachel Weil recommended Vinakras 2010 Sparkling Teran as a red and the 2011 Pullus Sauvignon Blanc as a white. She also mentioned that the reds were “grape-forward.” Like with most wine terminology, I had no clear idea what that meant. Once I was in Slovenia I discovered that meant the reds often had a pronounced grape flavor, especially the Magolio Zweigelt I brought home for my wife. While these weren’t to my taste (I prefer Rioja) they were well made and I suspect we’ll be hearing more from Slovenian wine in the future.
Being a small country, Slovenia is influenced by its larger neighbors. The Italian presence is especially strong, and you can find pizza and pasta in many restaurants. From Austria you can find strudel filled with nuts, fruit or cheese. This is good news for vegetarians who want to avoid the meat-centric Slavic dishes.
Speaking of meat, the Slovenians love horsemeat, something not very popular in English-speaking countries. When I was in Ljubljana I set out to try some horsemeat. More on that next time!
I’m traveling in Sicily this week, and was reminded how crummy the aptly named Continental breakfast can be in this part of Europe: a cup of coffee (the only time of day it is socially acceptable to have a cappuccino, incidentally) and a roll or small pastry. While I’m not a person who starts every day with steak, eggs and a short stack, the Italian “breakfast” makes me yearn for an English fry-up, or the protein-heavy array of cheeses in Turkey and Russia. The good news (for me, at least) is that in Sicily in the summer, it is customary to have gelato for breakfast. An ideal scoop of a nutty flavor like pistachio, tucked inside a slightly sweet brioche, makes for a quite satisfying breakfast sandwich. Ice cream is a thing we tend to eat more of on vacation, and it’s always fun to try local flavors and variations. You know, in the name of cultural research.