REI Adventures offers great national park summer escapes

by Kraig Becker on

Now that Memorial Day has come and gone, and the summer travel season is officially upon us, many travelers will be planning their annual escapes. For more than a few, that will mean a summertime visit to one of America’s national parks, which continue to be favorite destinations amongst travelers everywhere.

With this in mind, REI Adventures, the travel arm of the popular gear stores, has put together a host of great itineraries for travelers looking to visit a national park this year, without having to deal with the hassle of planning for it themselves. The company offers 20 unique trips to some of the best national parks in the U.S. system, including Alaska’s Glacier Bay, Yosemite, Bryce Canyon, and more.

While these trips do indeed offer the classic national park experience, such as backpacking the Grand Canyon or kayaking in Yellowstone, there are a number of them that are unique and adventurous. For example, REI offers a four-day cycling tour of Death Valley, as well as backcountry climbing in Joshua Tree. There is even an option for a family-centric trip through Great Smokey Mountains, the most popular national park of them all.

These tours vary in degree of difficulty and scheduled activities, but they all offer a great national park adventure. So instead of stressing over your summertime plans, let REI Adventures take care of all the details for you. Then, when you’re ready to go, you can simply enjoy the trip, while someone else takes care of the rest.

View the full list of available itineraries here.

Floatels: not your mother’s cruise ship

by Chris Owen on
Cruise ships have so many onboard amenities that they have been called “floating hotels” by some. Carrying over 3000 guests along with fine restaurants, health spas and more, that’s probably not totally inaccurate. A new concept called “Floatels” launched recently and involves renting luxury houseboats that remain securely docked.
“Floatels are an ideal choice for families, multi-generational groups, gatherings of friends or couples seeking lake accommodations and an introduction to the houseboating experience,” says Forever Resorts in a press release.

Each 67-foot Floatel sleeps ten guests, is climate controlled, includes a living area, fully equipped kitchen, four bedrooms, a sleeper sofa, TV/DVD player, outdoor barbecue grill and a top-level sun deck featuring a wet bar and hot tub.

They make it sound good too and far from a cruise ship experience. “Houseboat vacations are all about charting your own course. Your schedule is quickly reduced to the calm quiet of sunrise, and the colorful sunset over the lake. Days again become your own. Night skies return to the way we all remember them away from the cities – glittering with stars and inky black

Introductory prices for Floatel rentals start at $190 per night for the first four passengers.
Additional passengers are $20 per person up to 10 total passengers. Pets are welcome; a $10 per night pet fee will apply. Contact Echo Bay Marina at the Lake Mead National Recreation Area’s for more information.

Bingo not available.

Photo: Forever Resorts

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Best ice cream in America not just from a shop

by Laurel Miller on

Since Memorial Day is past, I think it’s safe to say we’ve officially entered ice cream season (National Ice Cream Day is July 17) Unless you live in Seattle, in which case, it’s still winter, but never mind. We still have great ice cream.

What makes for acclaim-worthy ice cream? Food writers like me tend to look for an emphasis on local/seasonal ingredients, including dairy. I love high butterfat ice cream, because my feeling is, if I’m going to indulge (I’m also lactose intolerant, so it’s really taking one for the team) I want something insanely creamy and smooth, with a rich, full, mouthfeel. Gummy or chewy ice cream is the hallmark of stabilizers such as guar or xanthan gum. The fewer the ingredients, the better, in my book. Hormone/antibiotic-free cream, milk, eggs; fruit or other flavoring agent(s). That’s it.

Much ado is made of unusual ice cream flavors, and I agree that creativity is welcome, as long as it remains in check. But there’s something to be said about purity, as well. If you can’t make a seriously kickass chocolate or vanilla, you may as well shut your doors.

Below is a round-up of my favorite ice cream shops, farmers market stands, food trucks, and carts (the latter two a growing source of amazing ice cream) across the country. If your travel plans include a visit to one of these cities, be sure to drop by for a dairy or non-dairy fix; most of these places do offer sorbet, or coconut milk or soy substitutes. Some also sell via mail order and at other retail outlets; check each site for details.

1. San Francisco: Bi-Rite Creamery & Bakeshop
When I lived in Berkeley, I used to make special trips into the City just to shop at Bi-Rite Market, a beloved neighborhood grocery in the Mission District that specializes in all things local, organic/sustainable, and handcrafted, from produce to chocolate. When they opened a tiny, adorable creamery across and up the street a few years ago, it was with the same ethos and business practices in mind. Organic milk and cream are sourced from Straus Family Creamery in adjacent Marin County, fruit from nearby family farms. Salted Caramel is a best seller; I’m a slave to Brown Butter Pecan, and Creme Fraiche. Every rich, creamy mouthful is about purity of flavor, but sundaes and new soft-serve flavors are also available.

[Photo credit: Flickr user Barbara L. Hanson]Runner-up is three-year-old Humphrey Slocombe, also in the Mission. Personally, I can live without Government Cheese, Jesus Juice (red wine and Coke), or Foie Gras ice cream, but I can definitely get behind Secret Breakfast (bourbon and corn flakes), Prosciutto (somehow, it makes sense, whereas I just don’t like my diseased goose liver in dairy form), Honey Thyme, and Cucumber Ice Milk. Like Bi-Rite, dairy also comes from Straus, and local food artisans and farmers provide the goods for most of the esoteric to downright freakish flavors. Bottom line: what doesn’t repulse you is good stuff

2. Brooklyn: Van Leeuwen
While in Williamsburg two weeks ago, I stumbled upon one of Van Leeuwen’s famous, butter-yellow ice cream vans (co-founder Ben Van Leeuwen used to be a Good Humor driver). It was tough to decide on a flavor, given the lovely, lyrical sound of the mostly botanical flavors such as ginger, currants and cream, and Earl Gray. I chose palm sugar, which was an ethereal blend of sweet, high-quality dairy Van Leeuwen sources from a farmer he knows in Franklin County, and the caramelly richness of the sugar. Props too, for using all biodegradable materials. Van Leeuwen also has stores in Greenpoint and Boerum Hill. A trusted friend in Brooklyn also highly recommends the Asian-inflected flavors at Sky Ice, a Thai family-owned spot in Park Slope.

3. Chicago: Snookelfritz Ice Cream Artistry
Pastry chef Nancy Silver stands behind her unassuming little stall at Chicago’s Green City Market in Lincoln Park, dishing out some of the most spectacular ice cream in the country. Snooklefritz specializes in seasonal ice creams, sherbets, and sorbets using Kilgus Farmstead heavy cream and Meadow Haven organic eggs. The result are creations such as the deeply flavorful maple-candied hickory nut, and heavenly brown sugar and roasted peach ice creams, and a creamy, dreamy Klug Farms blackberry sherbet.

4. Seattle: Full Tilt Ice Cream
The city’s most iconoclastic ice cream shop (on my first visit, the ska-punk band Three Dead Whores was playing…at the shop) has opened several locations in the last two years, but the original is in the ethnically diverse, yet-to-gentrify part of South Seattle known as White Center. That accounts for flavors like horchata, Mexican chocolate, ube (purple yam), and bourbon caramel (if you saw the patrons at the open-at-6am tavern next door, you’d understand). Enjoy Memphis King (peanut butter, banana, and chocolate-covered bacon) with a beer pairing while scoping out local art on the walls or playing pinball. Over in hipster-heavy Capitol Hill, Bluebird Homemade Ice Cream & Tea Room does the PacNW justice by offering an intense, almost savory Elysian Stout (the brewery is two blocks away), and a spot-on Stumptown Coffee ice cream. Not as high in butterfat as the other ice creams on this list, but well-made, and full of flavor, using Washington state dairy.

5. Portland, Oregon: Salt & Straw
“Farm to Cone” is the motto at this new ice cream cart/soon-to-be-storefront in the Alberta Arts District. Think local ingredients, and sophisticated, fun flavors that pack a punch like a lovely pear and blue cheese, honey balsamic strawberry with cracked pepper, hometown Stumptown Coffee with cocoa nibs, and brown ale with bacon. The 17% butterfat content is courtesy of the herd at Oregon’s 4th generation Lochmead Dairy.

6. Columbus, Ohio: Jeni’s Splendid Ice Creams
Jeni’s has a clutch of stores now, but the family-owned original is in Columbus. The Brown Swiss, Jersey, Guernsey, and Freisan cows at Ohio’s Snowville Creamery produce high-butterfat milk and cream, which, according to Jeni’s, goes from “cow to our kitchen within 48 hours.” The result are flavors ranging from signature Buckeye State (salty peanut butter with chunks of dark chocolate) and Riesling Poached Pear sorbet, to seasonal treats such as Backyard Mint, Goat Cheese with Red Cherries, and Strawberry Buttermilk. Down home and delicious.

7. Boston: Toscanini’s
From Burnt Caramel to Grape Nut, Cake Batter, Cardamom Coffee, or Banana sorbet, this wildly popular Cambridge shop is, in the words of a colleague, “consistently original and good.” Equally wonderful is Christina’s Homemade Ice Cream, also in Cambridge. It’s attached to the family-owned spice shop: the results are fresh, potent flavors such as Cinnamon, Herbal Chai, French Vanilla, Fresh Rose or Mint, and Bergamot. Five sorbets are available daily, as well.

[Photo credits: bourbon, Flickr user gigaman; bacon, Flickr user miss_rogue]

This eggnog ice cream from Van Leeuwen is admittedly Christmasy-sounding, but just think of it as “custard” ice cream (and a way to subconsciously cool off, while watching this clip). Pair with luscious summer fruit, such as sliced nectarines, cherries, strawberries, or plums.

Video: South Dakota winter time-lapse

by Elizabeth Seward on

Sub Zero – winter night timelapse from Randy Halverson on Vimeo.

I’ve been hypnotized by many a nature time-lapse video this year, but this film capturing South Dakota winter is one of my new favorites. Shot back in February, the artist behind the piece says that most nights were subzero with a -25F wind chill. Using the Dynamic Perception Stage Zero dolly and the Milapse mount on most shots, Randy Halverson pushed some limits on exactly what kind of weather conditions this type of equipment can’t withstand.

Check it out!

Reenacting the Civil War’s first important battle

by Sean McLachlan on


The Civil War started early in Missouri. In 1854 fighting flared up over whether the neighboring Kansas Territory would become a slave state. Pro-slavery Missourians raided Kansas to kill and intimidate abolitionists, and Kansans raided Missouri, killing slave owners and liberating slaves.

When the first official shots of the Civil War were fired at Fort Sumter on 12 April 1861, Missouri was already prepared for an all-out fight, yet nobody knew which side it would take. While Missouri’s legislature and much of its population supported the South, its large German-American population and many of its cities and towns were Unionist.

The Confederates made the first move. The secessionist State Guard camped on the edge of St. Louis, supposedly for their annual drill but really planning on taking the Federal arsenal. The local Federal commander, a hotheaded professional soldier named Capt. Nathaniel Lyon, gathered several units of soldiers, surrounded the State Guard camp, and forced them to surrender. The move caused a riot in the city in which one soldier and 27 civilians died. It looked like the war was on.

%Gallery-124755%Then everyone hesitated. Leaders from both sides met in St. Louis to try to salvage the situation. Heading the rebel delegation was Sterling Price, commander of the State Guard, and Claiborne Fox Jackson, Missouri’s governor. The Union delegation made the mistake of bringing Lyon along. The devoted abolitionist had no illusions about the possibility of peace. He shouted at the Confederates that he’d rather kill every man, woman, and child in Missouri rather than have the state dictate terms to the Federal government.

That was that. Price and Jackson took a train from St. Louis west to the state capital at Jefferson City in the center of the state, but decided there were too many abolitionist German immigrants in town for comfort. They decided to gather their forces at Boonville, a prosperous, and secessionist, town 50 miles west on the Missouri river. Soon state militiamen and excited farm boys were rallying to the cause in Boonville, ready to fight the Yankees.

Lyon and 2,000 troops arrived at Jefferson City on June 15 to find the rebellious state government had fled to Boonville. They set out to meet them in a flotilla of steamboats.

While the rebels should have been led by Sterling Price, he came down with a bout of cholera and was home stinking up the outhouse. Command fell to Col. John Sappington Marmaduke, Governor Jackson’s nephew, who had resigned his commission in the U.S. Army in order to throw his lot in with the Confederacy. Marmaduke didn’t want to fight. His “army” numbered about 1,500. Few had any training and only about a third of them were armed. Yet Governor Jackson insisted they make a stand. He feared a retreat would lead to the disintegration of their nascent army.

On the morning of June 17, Lyon landed about seven miles east of Boonville with 1,500 men. Marmaduke, alerted to the danger, marched about 500 of his men to the top of a long ridge four miles east of Boonville. The terrain was good, with a wheat field to hide his inferior numbers, and a house to hide sharpshooters in.

Lyon’s professional troops, accompanied by a battery of cannon, marched along the river road towards town. Soon rebel pickets fired at them, then quickly withdrew in the face of such a large force. The Union troops soon found themselves facing the long, low hill atop which Marmaduke and his men waited. Lyon ordered the cannon unlimbered and the battery sent shot after shot onto the ridge as the Union infantry slowly advanced.

Gritting their teeth and trying to ignore the cannonballs whirring through the air around them, the rebels shot at the advancing troops. Their untrained fire proved inaccurate, and the Union ranks moved resolutely forward. Their artillery knocked two holes into the wall of the house, forcing the rebels inside to run. Marmaduke ordered a general retreat.

A few Confederates made a second line on the top of another hill. Once again the two sides poured fire at each other, and once again Union discipline and marksmanship took their toll. The rebels retreated once more, this time in complete disarray. Accounts vary, but it seems that there were about a dozen casualties on either side.

The first Union victory in Missouri had taken only twenty minutes. The Confederates ran so fast both sides ended up calling it the “Boonville Races.”

The Battle of Boonville had a significance far out of proportion to its size. The Union now controlled the Missouri River, which cut from west to east through the center of the state. The northern counties never got to organize in support of the Confederacy. The river also kept open a vital Federal supply line to Kansas. If the Confederates had been able to hold onto it, Kansas and the loyal territories to the west would have been nearly cut off. While the Confederates continued to fight for Missouri, the prosperous state with its industry and agriculture was never under any serious threat of falling into their hands.

Although there were a few little skirmishes before this like those at Philippi, West Virginia, and Bethel Church, Virginia, the Battle of Boonville was the first battle to have an effect on the outcome of the war.

Now to celebrate its 150th anniversary, the Battle of Boonville will be refought. from June 17-19 there will be reenactments, talks, and living history demonstrations. I’ve been to several reenactments in Missouri and the folks that do them really know their history and put on a great show. If you’re in the area, be sure to mark your calendar.

[Image courtesy Wikimedia Commons]