Friendly Planet Travel begins offering authorized travel to Cuba

After several years, Americans are now able to travel to Cuba again under a new program from the U.S. Treasury Department. The aim of the program is to help Americans interact with locals of Cuba through educational exchanges focused on art, culture, music, and more.

As one of a handful of travel operators who have been granted a people-to-people license, Friendly Planet Travel will be operating two educational trips to Cuba that will allow people to immerse themselves in Cuban culture as well as learn about the country’s past, present, and future. The first trip is a 5-day “Discover Havana” trip ($1,899) that allows Americans to interact with locals and learn about Havana’s rich culture and history. The second trip, an 8-day “Colors of Cuba” trip ($2,899) is more in-depth and visits many culturally significant sites, such as Old Havana, Cienfuegos, and the UNESCO World Heritage Site of Trinidad.

Both of the trips include round trip airfare from Miami, a letter of authorization, entrance visa into Cuba, all land transportation, superior hotel accommodations, all meals, comprehensive educational programs, translator, and Friendly Planet guide. Trips will begin departing in March, 2012. For more information to see exact dates, click here.

Encounters in Cuba: Meeting the horse whisperer of Trinidad

“The map,” philosopher Alfred Korzybski famously observed, “is not the territory.” His words rarely seemed more apt than in Cuba: a country where the warmth of the people and the beauty of the landscape belie fifty years of bad American press.

As U.S. travel restrictions to Cuba loosen up, more and more travelers will fall in love with our island neighbor to the south. They will discover, as I did, that there are many kinds of social experiments, and that the one in progress since Cuba’s 1959 revolution is in some ways better, and in some ways worse, than the one that began with our own Revolution in the 18th century.

They’ll also find that a traveler in Cuba has two main choices where to stay: at one of the clean, often charming hotels located near each town’s main plaza; or at a casa particular, the home of a Cuba family authorized to rent rooms out to foreigners. The latter is a wonderful way to meet Cubans, butcher Spanish in a forgiving atmosphere, and gain insights into Cuba’s often bipolar society.

And the equation, of course, can work both ways: Sometimes it’s the Cubans themselves who are transformed by their visitors.

This is exactly what happened to Julio Muñoz, Cuba’s best-known horse whisperer.

* * *

Muñoz comes from a line of prominent Spanish immigrants; his two older brothers are gynecologists. Their spacious, ochre-colored family casa sits on a brilliantly sunny corner of Trinidad, adjoining the maternal clinic where Julio and his brothers were born. The house has been in his family for generations, though they lost their other properties and businesses after the revolution.

Trinidad is Cuba’s tourist Mecca, a beautifully preserved Spanish colonial town founded in 1514. In 1988, it was declared a UNESCO World Heritage Site. Sunlight slants down the back streets at photogenic angles. By night, the plazas and restaurants are alive with music. It is colorful, rustic, and HOT. Trinidad is a town where you can sit absolutely still, in the living room of a well-shaded casa particular, and still feel rivulets of sweat running down your sides.

Muñoz brings me a cup of hot, black coffee. “Why didn’t I leave Cuba?” he shrugs. “I am a survivor. And I’m a person who loves my people, and loves my country. I find ways to be happy. With my horses, and with my friends, I am incredibly happy.”

After our coffee we hire a cab, and roll off along the cobblestone roads leading to Finca del Chino, the ranch where his horses roam free. During the bumpy ride, Muñoz describes the serendipitous series of events that utterly changed his life.

“Since I was a kid,” he says, “I’ve been interested in photography. But good 35mm cameras were hard to get. Also, Cuba didn’t have a tradition of scenic photography. Normally, Cubans take pictures of weddings, birthdays, quinceañeras, things like that. But no fine art photography at all.”

In the mid-1994, when tourism restrictions were relaxed in Cuba, the intense, wiry Muñoz turned his home into a casa particular. Thanks to his encyclopedic knowledge of Trinidad and his command of English, Casa Colonial Muñoz quickly became popular.

“Journalists, photographers, filmmakers; they were greedy to come to Cuba, to make films, to write articles. And Trinidad was one of their favorite places. Some of these people hired me as a ‘fixer’: to scout locations, translate, find people. That’s when I learned about documentary photography.”

Inspired and encouraged by several of the photographers who stayed at his casa (one of whom, on assignment for National Geographic, left him dozens of rolls of color slide film), Muñoz expanded his horizons. He began to explore Trinidad with fresh eyes, and a new appreciation for the city’s culture and landscape.

“I wanted to record everything.” Muñoz rolls down the taxi’s window, letting in the heat. “And one of the most beautiful parts of Trinidad is the countryside. But the only way to reach it is by horse. And when I started using horses to reach the countryside-well, that’s when I fell in love with horses.”

Muñoz falls momentarily silent, awed-as travelers often are-by how one encounter leads to another. “It was a loop of events. Because I rent rooms in my house, I was led to photography. Because of photography, I was led to horses-and through my love of horses, to horse whispering techniques.”

* * *

We arrive at the ranch (named for Chino, the rugged owner), where I accept another cup of strong coffee and a wedge of delicious farm cheese from Chino’s wife.

There are many styles of “natural horsemanship,” Muñoz explains, sipping his demitasse, “but the core is the same. Never treat badly the horse. Never give pain to the horse. I don’t use spurs; I don’t use a whip. And most important, use the horse’s psychology. And when I say horse psychology, it means, how do they live in the natural world? How do they communicate between each other? When you learn to use this kind of body language, you can do amazing things.”

One of Julio’s first horses, Diana, was born and raised insidehis Trinidad casa.

“She was living in the house like a dog. She was walking throughout the house – I have videos of all that.” Diana died after an injury, but Julio has immortalized her by starting a foundation-Proyecto Diana-that seeks to educate Cuba’s horse owners about equine care and training.

Muñoz leads me past napping cats, rusted farm implements and muddied boots toward the pastures. There are spurs on a wall-proof that the other ranchers at this fincadon’t use Muñoz’s progressive method, despite their positive results. Most locals continue to train their horses in the traditional way: through pain and intimidation. This clearly upsets Muñoz. But he continues to teach by example, hoping his methods will ultimately catch on.

“It’s very difficult to change the way Cubans treat horses. They use them like disposable tools-or, how do you call it, a handkerchief. They don’t understand. With natural horsemanship, the horse is happy. It’s willing and glad to do things. There is a joy. There is a connection.”

Julio’s latest love is a filly named Luna de Miel: Honeymoon. We climb through a barbed wire gate, and Julio disappears over a small rise. He returns a moment later astride the brown quarter horse. The affection between man and beast is evident. Julio dismounts, and shows me exactly how trusting she has become. He tickles her ears, waves his hand in front of her eyes, picks her nose, and even takes hold of her thick, wet tongue.

Luna endures the routine patiently, then snuggles gamely up to me (I don’t go for her tongue) while Julio snaps a photo. It’s a cute shot, but it doesn’t compare to the pictures of him with his horse. Together, they’re practically a centaur.

“It really is like that,” Muñoz laughs when I remark on the telepathy between them. “When I drink rum, my horse gets drunk.”

Like many Cubans, Muñoz is a devout Catholic whose observances were long suppressed by the socialist regime. During my visit, thanks to policy relaxations by President Raúl Castro, a historic event took place in Trinidad. For the first time since the revolution, a statue of Cuba’s patron saint (La Virgen de la Caridad del Cobre, akaOur Lady of Charity) was carried through the streets.

Muñoz himself arranged the horse procession. “I was the boss of the horses,” he laughs proudly.

Celebrations like this are yet another sign of how Cuba is changing, and allowing long-suppressed traditions to be openly expressed. Our own government needs to make a similar transformation. Cuba needs to be back on American’s travel maps, so we can explore its marvelous, surprising culture and territory for ourselves.

* * *

Jeff Greenwald is the Oakland-based author of Shopping for Buddhas, The Size of the World and- most recently-Snake Lake. He also serves as Executive Director of Ethical Traveler (www.ethicaltraveler.org), a global alliance of travelers bent on saving the world. Jeff’s critically acclaimed one-man show, Strange Travel Suggestions, is seeking out small theaters everywhere. You can contact him through www.jeffgreenwald.com.

[Julio Muñoz and his beloved horse, Honeymoon. © 2011 by Jeff Greenwald.]

Frommer’s reveals top destinations for 2012

What destination are you dreaming of for 2012? The staff at Frommer’s have just unveiled their list of top travel destinations for the coming year. Included in the list is a little something for everyone: large metropolises, secluded beach towns, colorful riverside villas, and more.

But Frommer’s didn’t just rely on their expert editors and author’s for this years list–they also polled readers to find out where they wanted to visit in 2012. Click through the gallery below to see Frommer’s (and their reader’s) picks–including one surprising midwestern city that is the only spot in the United States to make the cut.
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Other Winners:
Top Family Destination: Great Smoky Mountains National Park
Top Cruise Destination: Tromso, Norway
Top Beach Destination: Hanalei Beach, Kauai, Hawaii
Top Adventure Destination: Moab, Utah
Top Food & Drink Destination: Lima, Peru
Top City Break Destination: Chicago, Illinois
Top Endangered Destination: Aysen Region, Chile
Top Value Destination: Albanian Riviera
Top Destination to Get Lost: Whitsunday Islands, Australia

Video of the day – One year, one minute

oneyearoneminute.com from Wanderfly on Vimeo.

How can you fit a year of travel into one minute? Our friends at Wanderfly have just marked one year online and to celebrate, they put together this very cool video of 500 travelers and 500 destinations. If you contributed a photo to Wanderfly, you might find yourself in this stop-motion video organized by season. Perhaps watching it will inspire you to plan your next trip, like 4 million users have by using the website.

Check it out at www.oneyearoneminute.com. Happy Birthday Wanderfly!

Got goat? A cultural exploration of the other red meat

There are goat people, and then there…aren’t. We’re like dog people, except we can’t carry the objects of our obsession in our purse. There aren’t city parks dedicated to goats.

I grew up with goats because my brother and I raised them for 4-H. When we got our first dairy goat in the mid-’70’s, my mom tapped her inner hippie, experimenting with making yogurt from the prodigious amounts of milk produced by our doe. And while no one in my family could be accused of squeamishness, it was an unspoken rule we’d never use our goats for meat. Although my mom claims it was because she preferred to donate the young bucks to Heifer Project International, I now realize she just didn’t want to see those adorable little kids sizzling on our grill.

Now that I’m older and more gluttonous, I know that goat makes for some fine eating, whether it’s mild, milky-tasting suckling kid, or adult animals cooked down into flavorful braises (think think less gamey mutton). Yet, while a staple in Latin America, Africa, the Caribbean, Middle East, Central Asia, and parts of Europe, goat has never been popular in the United States outside of specific ethnic communities.

In the last decade, however, goat has been getting more respect. Small goat ranches sell meat at select farmers markets nationwide, and amongst culinary cognoscenti goat is all the rage at select, locally-focused butcher shops and high-end restaurants. I’ve noted that goat as a mainstream ingredient is most popular in the Bay Area–something I attribute to the large Hispanic population, the sheer number of farmers markets, and the willingness amongst chefs, ranchers, and consumers to try new things. Ditto in New York, where goat was once reserved for divey ethnic restaurants of the outer boroughs.

Some chefs, like former “Top Chef” Season four winner/2011 Food & Wine “Best New Chef” Stephanie Izard, owner of Chicago’s The Girl & The Goat, prominently feature caprine preparations on their menus, even if most of their colleagues eschew it (fellow Chicagoan Rick Bayless, Mexican cuisine guru/owner of Frontera Grill, Topolobampo, and Xoco also uses goat). Jonathon Sawyer, another “Best New Chef” alum (2010; The Greenhouse Tavern, Cleveland), is also a fan of goat, and utilizes meat from nearby Cuyahoga Valley.

Why is goat meat so prevalent in other cultures, but not our own? Or, as popular TV host/chef Andrew Zimmern puts it: “Goat is like soccer: it plays well everywhere else in the world but the U.S..”

[Photo credit: Flicker user onkel_wart]The reason is that goat is one of the most widely (and oldest) domesticated animals in the world. They thrive in harsh environments, on sparse vegetation, so they’re easy, inexpensive keepers. They’re small, nimble, highly intelligent, and fairly disease-resistant, and are thus lower maintenance than cows or sheep. They provide an ample supply of milk–which can then be sold as cheese, yogurt, or butter–and they’re also a source of skin, fuel (their dung), and meat. There are specific breeds meant for meat (the Boer, for example) or dairy (the prolific Nubian), but most animals in the developing world are multi-use, or serve several functions in their lifespan. Once they can no longer bear kids and produce milk, they become a source of food and hide.

Despite the widespread consumption of goat, they’re also a symbol of status and pride for the millions of nomadic peoples worldwide.The more goats (or other livestock) one has, the more affluent one is. These animals are also treated as members of the family, sharing living quarters and often treated almost as pets. Yet their purpose in life is always at the forefront: to provide sustenance and income for the family and community.

As Americans, we tend to anthropomorphize animals, even the ones we eat (think “Babe,” Charlotte’s Web, and the prevalence of cute little lambs on baby clothes). Goats get a bad rap in this country, due in part to their mythological and biblical associations with the underworld or Satan. They’re supposedly smelly, mean, and will eat the clothes off your back given half a chance.

Allow me to clarify. Goats are actually very tidy animals, although uncastrated bucks most definitely stink beyond description. As for their legendary appetite, goats are innately curious by nature, because they’re intelligent. Thus, they tend to nibble, and yes, sometimes your clothing (or, if you’re a journalist, your notes) might be included. But tin cans, nails, and humans are not in their repertoire. The reason goats are widely used for brush and fire control is their ability to eat and digest brambles and other tough plants most ruminants are unable to tolerate. As for their ornery reputation, goats–being very bright–can have personality clashes with some people (usually those who dislike them).

“Goat is Great”
In June, I watched Zimmern do a seminar and cooking demo called “Goat is Great” at the Food & Wine Classic in Aspen. The three-day festival of eating and drinking is full of talks, tastings, and demos celebrating the glory of pork, rum, budget and collector wines, and cooking with animal fat, but this is the first time goat has made the itinerary. Naturally, I was first in line.

Zimmern, who is far less goofy and more edgy and endearing in person, began his talk by touting the glories of goat. Not only is it healthy (high protein, and leaner and lower in cholesterol than beef or lamb), it’s affordable, versatile–he frequently substitutes it for lamb–and sustainable, because it’s not factory farmed. “To the degree that we eat more goat, and only a little fish, we slow the impact of factory farms’ pressure on the environment,” Zimmern explained. The best way to find goat is to request it. “Ask your butcher to carry it. Start telling your local farmers markets that you’d like to see it. You’d be amazed at what’s growing and being raised near your town.”

We watched Zimmern whip up three different preparations of goat, based upon dishes he’s eaten on his travels. The first was a tartare, a contemporary riff on a traditional Ethiopian dish, tere sega, which is usually made with raw beef. He seasoned the meat with crushed berbere (a spice mixture of chile and spices), egg yolk, lemon juice, minced shallots, chopped celery leaves, Dijon mustard, Worcestershire, and minced caper.

Next, we watched rock star butcher Josh Applestone of New York’s Fleischer’s Meats break down a goat carcass in record time, to provide Zimmern with some cuts and offal for his remaining dishes (FYI, Fleischer’s does not carry goat at either of its locations, and based on the tone of the employee I spoke with, they’re really sick of being asked this question).

Zimmern also featured an Italian red wine-braised goat shoulder, before ending things with a globally beloved dish: meat on a stick. “All over the world I’ve eaten skewered goat,” he said, before demonstrating a Tunisian twist on Italian spiedini, or kebabs. He marinated chunks of meat, liver, and kidneys in garlic, olive oil, and homemade harissa (a Tunisian chile paste) before grilling them and finishing the dish with lemon juice and parsley.

Where to get goat
Ethnic (Hispanic, African, and Caribbean) and halal markets and butcher shops
Farmers markets
Butcher shops that emphasize local sourcing and humane livestock management

What to do with your goaty offerings? Here’s some tips: throw shoulder cuts on the grill, pan fry chops, and braise shank, riblets, and leg steaks. Bear in mind that goat (especially kid) is lower in fat than most meats, so be careful not to overcook it if you’re barbecuing or using other dry-cooking methods.

[Photo credits: Berber, Laurel Miller; carcasses, Flickr user Mr. Fink’s Finest Photos; heads, Flickr user Royal Olive]