Canadian Hotel Rooms Test High For Bacteria, Investigation Shows

by Laurel Miller on

Oh, Canada. You’ve got national healthcare and spectacular scenery, but your hotel rooms … those need work.

According to a recent CBC Marketplace investigation conducted by a microbiologist, six diverse chain hotels ranging from budget to high-end had, “high levels of contamination creating potentially hazardous conditions for guests.”

Marketplace apparently surveyed thousands of “high-touch” spots in 54 rooms, using a “an adenosine triphosphate (ATP) measuring device that determines microbial contamination on surfaces.”

The filthiest items likely won’t come as a surprise to frequent travelers: bed comforters, bathroom faucets, and remote controls took top honors for bacterial counts. Microbiologist Keith Warriner of Guelph University, who conducted the investigation, warns that hotel bacteria is a greater health risk to guests, because the germs come from literally thousands of different bodies. In the case of bedding, we’re exposed to those nasties for a longer period of time.

If money is tight, you’ll be happy to know that ubiquitous cheapie Super 8 had some of the cleanest bathrooms, while luxury hotels often had poor results. The big picture is that just because a room looks clean, doesn’t mean it is. Blame overworked (and likely underpaid) hotel staff, who often don’t have adequate time to deep-clean all of the required rooms on their shifts.

Here’s a tip: Bring your own pillowcase, fold down the comforter, and make friends with a bottle of Purell when staying in a hotel or motel. Otherwise, just look at it as an immune system-building holiday.

[Photo credit: flickr user adrigu]

Airbnb Offers Free Housing For Victims Of Hurricane Sandy

by Jeremy Kressmann on

Last week, thousands of residents along the East Coast had their homes destroyed or were left without electricity and heat by Hurricane Sandy. This week brought yet another injustice as a vicious Nor’easter storm bearing snow and frigid temperatures left victims scrambling for shelter. That’s why we were heartened to hear about a just-announced partnership between NYC.gov and apartment rental service Airbnb to coordinate free housing for New York area storm victims.

Since the storm hit New York and New Jersey last Monday, Airbnb has seen a surge in last-minute bookings in storm-affected areas like Atlantic City, New York City and the Hamptons. As a result of the surge, Airbnb announced it was partnering with NYC.gov to waive all fees for all Sandy victims looking for shelter on the service and put in a new call for generous New Yorkers with extra space to donate extra rooms and couches to those in need.

Airbnb is one of several services that let savvy apartment owners make money off their unused space, but what sets them apart is the site’s emphasis on community. Rather than just a place to rent apartments, the site’s users can now help displaced New York, New Jersey and Connecticut residents find help in a time of need. We hope more travel brands will look to this example and continue to encourage this kind of generosity and community among members.

[Photo credit: Randy Le’Moine Photography]

Planning An Old-Fashioned Thanksgiving Dinner, Portlandia-Style

by Laurel Miller on

About four years ago, I wrote an Edible Aspen story on Brook LeVan, a farmer friend of mine who lives in western Colorado’s Roaring Fork Valley. Brook and his wife, Rose (that’s them, in the photo), raise heritage turkeys, among other things, and part of my assignment was to ask him how to celebrate a locally sourced, cold-climate Thanksgiving.

Brook, whom i’ve since dubbed “The Messiah of the Roaring Fork Foodshed,” embarked on a lively discourse about apple-picking and root vegetable storage. It was inspiring, and sounded like fun … to a food geek like me. But how many urbanites realistically wanted to make their own pumpkin butter, or sausage for stuffing?

Fast-forward to 2011, when a little TV show called “Portlandia” blew up with hilarious, bitingly satirical (and dead-on) skits about farm-to-table dining (Remember Colin the chicken?), mixology, and preserved foods (“We can pickle that!”). Suddenly, being an avid home cook, home brewer, and fermenter of sauerkraut had become part of our cultural zeitgeist.

With that in mind, I’d like to offer up Brook’s lovely ideas for making Thanksgiving not just eco-friendly and delicious, but fun and educational for family and friends. Ideas after the jump.

Get an early start on future holiday meal planning, especially if you want to order a heritage turkey – meaning an antique breed raised for flavor, rather than maximum output and yield. If you can’t find a heritage or organic bird, serve a different type of poultry or farmed game bird. The LeVan’s usually sell out of pre-ordered turkeys by July.

If possible, order your bird from a local farm, and make a field trip of picking it up. Maybe you can pick apples or winter squash as well, or purchase eggs, cider, preserves, or homemade bread or stuffing-mix.

Shop your local farmers market, food co-op, or specialty store for locally and/or sustainably-grown ingredients for your holiday table: potatoes, onions, or other root vegetables; winter squash, apples and pears, persimmons, pomegranates, even cheese.

Preserve seasonal foods. Whether it’s a bumper crop of summer peaches or pickled celery root or beets, there’s no end to the type of ingredients you can put up to last throughout the winter. Apple butter, fresh cider (you can often find local distilleries or farms that will press apples for you), poached pears, or pickled radishes all make wonderful additions to the holiday table.

Even if your Thanksgiving shopping consists of nothing more than a trip to a local farm stand or specialty market, it makes a difference, from both a taste and food security standpoint. As Brook said to me back in 2008, “When you make your dinner from all that local, fresh or preserved food, you’re going to put a taste memory in your family. It’s all about the little things we do, as individuals, each day. It’s flavor, and love.”

For more information on the LeVan’s family farm and learning center, Sustainable Settings, click here.

[Photo credits: Sustainable Settings]


Outdoor Adaptive Sports Programs: Where To Find The Nation’s Best

by Laurel Miller on

Like most of us, I didn’t fully realize the extent of the daily hassles and challenges faced by those who use a wheelchair, prosthetic, or other mobility aid until it became somewhat personal. I’m fortunate to have two people in my life who’ve been an enormous source of both education and inspiration, and I’m writing this piece because of them. A little bit of background is in order:

When I moved to Vail in 1995 to attend culinary school, I became friends with Darol Kubacz, a young Forest Service employee. Darol had broken his back in a motorcycle accident about 18 months prior; at the time of his injury, he was in the Army, working in Special Ops. He was already an experienced outdoorsman who enjoyed scuba diving, climbing, and hiking. Despite the physical challenges and fairly recent onset of his paralysis, he made a huge impression on me with his positive, non-defeatist attitude.

Darol’s job with the Forest Service entailed trail assessment for the handicapped, while in his personal life he’d already undertaken a number of adaptive sports, including the aforementioned activities he’d enjoyed prior to his injury. He’d also started alpine skiing (he broke his neck in a skiing accident in 2000, but fortunately sustained no additional physical or neurological damage).

Darol became my workout buddy, and he was the first friend I’d ever had who was in a chair. Through him, I learned a lot about what it means to live with a limitation. Mainly, he impressed upon me that, to a certain extent, it’s possible for humans to overcome physical limitations. I’m surprised he doesn’t have, “Where there’s a will, there’s a way,” carved into his chest.Today, Darol works as a part-time adaptive hiking guide in Phoenix (he and his clients use off-road arm bikes),and is working on launching an adaptive paragliding program. He’s climbed Mt. Kilimanjaro –twice, summiting once– entirely under his own power, to raise awareness for his foundation, Freedom for Life. Following his ski accident, he has, he says, “Learned to embrace a more intimate experience with nature, that’s less about speed and adrenalin, and more about being in the moment.” Hence his passion for off-road bikes.

I met my friend Tony 12 years, ago, when I was living in Berkeley and working as a farmers market vendor. A loyal customer, Tony is also a documentary filmmaker and graphic designer. He’s quadriplegic, the result of a teenage diving accident. Tony has partial use of his arms, and until his accident, was a competitive surfer. Until a few years ago, however, he’d never been able to get back on a board due to some medical issues he was dealing with.

Today, a freakishly youthful 48, Tony is an avid surfer and skier (that’s him at Alpine Meadows, in the photo at the beginning of this story), thanks to several amazing adaptive sport programs. He says he’s in the best shape of his life, and his jones for salt water and snow matches that of any able-bodied enthusiast.

Living in the outdoor adventure mecca of Boulder as I do, I’m also in an epicenter of outdoor adaptive recreation programs. With my locale and both of these inspiring and incredible guys in mind, I wanted to provide a round-up of top adaptive sport centers across the country.

Adaptive Adventures
Based in Boulder, this is Darol’s preferred ski and summer program; he also co-produces a summer Moab Mania event for them. They offer alpine skiing, snowboarding, waterskiing, wake-boarding, kayaking, rafting, and cycling. Offers civilian, veterans, and kids programs.

Telluride Adaptive Sports Program
Darol and I both recommend this program (me, from living in Telluride and knowing some of the staff). TASP is very well-regarded, and offers summer and winter programs. This time of year there’s alpine, nordic, and backcountry skiing and snowboarding, snow shoeing, ice-climbing, Helitrax skiing, and snowmobiling. In summer, there’s horseback riding, hiking, biking, fishing, climbing, paddling, and camping.

Challenge Aspen
This prestigious adaptive ski and snowboard program based in Snowmass is for civilians with physical or cognitive disabilities. Challenge Aspen Military Opportunities (C.A.M.O.) is for injured military; a new camp this year has been developed to help adaptive skiers learn more about competitive Paralympic training programs and interface with Paralymic coaches.

High Fives Foundation
Tony is a huge fan of this Truckee, California, based non-profit founded by paralyzed former competitive skier Roy Tuscany. It’s dedicated to raising awareness and funding for “injured athletes that have suffered a life-altering injury while pursuing their dream in the winter action sports community.” High Fives also serves as a resource center for alternative therapies such as acupuncture, massage, and pilates, gyms, and adaptive sports and equipment.

WORLD T.E.A.M. Sports
Chartered in North Carolina and based in New York, Darol recommends this athletic organization that offers adaptive and able-bodied events in mountain biking, rafting, cycling, and more. They also offer teen challenges.

They Will Surf Again
Tony has hit the waves with this Los Angeles-based program offered by the non-profit, Life Rolls On (LRO). Founded by quadriplegic, former competitive surfer Jesse Billauer, LRO raises awareness and funds for spinal cord injury (SCI) research, and offers bi-coastal adaptive surfing, skate, and snowboarding programs.

AccesSurf Hawaii
Honolulu-based adaptive surfing and other recreational water sport programs.

Wheels 2 Water
Tony recommends this adaptive surf and scuba diving non-profit in his hometown of Huntington Beach, California.

Wheels Up Pilots
This research and instructional paragliding program in Santa Barbara is highly recommended by Darol, who is about to become one of the first two U.S.-certified adaptive paragliding pilots. Open to civilians and veterans.

Freedom for Life Off-road Arm Biking
For guided hikes in the Phoenix area, contact Darol Kubacz, darol@fflfoundation.org.

[Photo credits: adaptive skier, Tony Schmiesing; all others, Adaptive Adventures]

10 Farm-To-Table Restaurants In Vancouver, Canada

by Jessica Festa on

During a recent visit to Vancouver, Canada, it was apparent many restaurants are trying to create sustainable, farm-to-table menus. It’s a great city if you’re an eco-conscious traveler due to the many options for any price level. To help guide you, here are some top picks for morally conscious cuisine in Vancouver.

Diva at the Met
645 Howe Street

I’m not sure there are any other restaurants in the city that take creative sustainability to the level Diva at the Met does. Chef Hamid Salimian and his team enjoy foraging when they can, even for the organic matters like stones, driftwood and torched bark that make up the snack plates. Chef Salimian visualizes what most can not even fathom, while remaining as organic as possible. For example, a slice of chicken bacon from a biodiverse farm might be brined and smoked for days and come on a stone slab, while a squid ink-infused mussel bread will be topped with roe and made to look like coral. Seafood comes from Ocean Wise-certified providers, while produce comes from farms with high crop biodiversity. In terms of farms, most of their produce comes from North Arm Farm, Sapo Bravo, Glourish Organics and Cherry Lane Farm. Although an upscale restaurant, meals can be affordable, with prices ranging from $19 to $38 for an entree, to the five-course tasting menu at $55 and the seven-course tasting menu at $75.Cibo Trattoria
900 Seymour Street

Like Diva at the Met, Cibo Trattoria immerses you in a relaxed, romantic ambiance. However, while Diva focuses on surreal gastronomy, Cibo Trattoria serves up rustic Italian fare with a modern twist. What’s really interesting at this venue is they change their menu daily, focusing on what’s fresh and in-season. While certain meats and cheeses come from Italy to get authenticity, much of their ingredients are locally sourced from British Columbia farms, with deliveries coming daily. For example, their radishes come from Aldergrove while their watercress is purchased from Hannah Brooks Farm in Langley. Typical dishes may include a handmade paccheri pasta with meatballs, oregano, San Marzano tomatoes and ricotta salada, crispy ox tongue with marinated heirloom peppers or roast bone marrow garlic and parsley bread crumbs and apple salad. They also do seasonally inspired dishes for fresh ingredients, like pumpkin ravioli with chili, garlic, marjoram and amaretti. You can sample local wines from the Okanagan and Fraser valleys. And although they have to reprint their menus daily, all printouts are done on recycled paper, which is also recycled after use. The menu includes affordable small plates as well as pastas for about $15 and entrees for less than $30.

C Restaurant
1600 Howe Street

As the founding restaurant in the Vancouver Aquarium Ocean Wise Program, C Restaurant was one of the first in Vancouver to deconstruct seafood supply lines, dealing directly with the fisherman to ensure a product that is of the highest quality and ethical sensitivity. Since the restaurant focuses on seasonal freshness, there really isn’t a signature dish. Instead, its signature is to utilize sustainable seafood and local produce as much as possible. Not only is their food sustainable, but their wine program features vintages from British Columbia’s Okanagan Region, as well as global wines made with an organic and biodynamic philosophy. The restaurant is contemporary, with entrees averaging $30.

Juno Vancouver Sushi Bistro
572 Davie Street

You don’t need to eat at an upscale restaurant to enjoy a sustainable meal. And with Vancouver having myriad sushi establishments, it would be wrong not to include one on this list. Located in Yaletown, Juno Vancouver Sushi Bistro doesn’t simply churn out rolls, they focus on high-quality cuisine and fresh ingredients, employing only serious Japanese chefs. Ingredients include wild seafood, natural beef, free-range chicken and heritage KUROBUTA pork, all locally-sourced from British Columbia farms. If you’re in the mood for a local drink, Juno serves sakes from the Granville Island Artisan Sake Maker and BC “Vintners Quality Alliance” (VQA) wines.

Raincity Grill
1193 Denman Street

This high-end restaurant opened in 1992 with a menu that featured locally-sourced food. Eventually, Raincity Grill also added their signature 100-mile menu, which showcased items with ingredients from within 100-miles of Vancouver.

“Our menu is a tribute to the local farmers, fisherman and producers of British Columbia,” it states on their homepage. “The Chef sources out the best organic, sustainable products available … ‘Farm-to-table’ has become a recent catchphrase but at Raincity Grill it has been a philosophy for twenty years.”

Some specific sustainable menu items include “Brioche French Toast” with Fraser Valley compote and house-made huckleberry syrup, a “Spinach And Berry” salad with North Arm Farm spinach, local berries and Okanagan goat’s cheese and “Fraser Valley Duck Breast” with wild coastal huckleberries. If you’re on a budget, check out their $10 fish and chips window. Libations are also in line with their ‘go local’ philosophy, as the restaurant serves wines from the Pacific West Coast.

Edible Canada Bistro
1596 Johnston Street

Located on Granville Island, Edible Canada‘s bistro does an excellent job of supporting the farm-to-feast philosophy. While their food is fresh and locally grown, even using onsite plant boxes of herbs and produce and making use of the adjacent public market, their efforts extend beyond eating. In fact, the venue features tabletops made of recycled fir tree, hostess stands created with discarded beach cedar and two complimentary charging stations for electric vehicles. As for drinks, they’re spearheading the revolution of offering wine on tap, an environmentally-friendly way to serve vino as it eliminates the packaging and, because 27% of glass is recovered for recycling, stops millions of bottles from going to the landfill. Menu items range from $11 to $28, while their bacon window also offers inexpensive eats.

The Templeton
1087 Granville Street

Located in Vancouver’s lively entertainment district, The Templeton is an old-fashioned retro diner serving comfort food in a sustainable way. Most ingredients are organic and locally sourced, and there are an array of vegetarian and vegan options, like lentil loaf, tofu omelets, Portobello mushroom burgers and veggie bacon. If you’re a carnivore, The Templeton features organic, free-range and non-medicated meats. Best of all, this venue is cheap to moderately priced with $10 burgers, $10 fish and chips and $16 steaks. Finish it off with a $5 deep-fried Mars bar.

Trafalgar’s Bistro
2603 West 16th Avenue

Trafalgars Bistro and adjacent Sweet Obsession bakery in Kitsilano are pioneers when it comes to sustainability. In the summer of 2011, the venues launched a recycling and composting initiative that was the first of its kind by installing a Green Good composting system. By doing this, they were able to eliminate all organic waste going to landfill, with 99% of the remaining trash being recycled. Additionally, their strong association with Inner City Farms means they can make use of their compost in Vancouver’s urban gardens. In terms of food, their seafood is certified Ocean Wise, all meats are unmedicated and free-range and produce is almost always locally sourced. While the ambiance suggests fine dining, it’s actually a casual and affordable place to eat, with entrees ranging from $17 to $30 and a three-course menu for $30.

Blue Water Cafe + Raw Bar
1095 Hamilton Street

Located in Yaletown, the casual yet elegant Blue Water Cafe + Raw Bar has always focused on farm-to-table and ocean-to-table. All seafood is delivered to their kitchen daily and only the absolute freshest, exceptional quality fish and shellfish are selected. Most of them are line caught, trap caught or sustainably farmed in British Columbia. During the month of February, they even feature an annual Unsung Heroes Festival, which introduces diners to new experiences and flavors using abundant fish species, showcasing to people options other than over-fished varieties. It’s no surprise the establishment is Ocean Wise, with swimming scallops from the Gulf Islands, Kusshi oysters and Reed oysters from B.C. and sustainably-farmed sturgeon from Sechelt. A typical entree is about $34.

La Pentola
322 Davie Street

Recently opened in September 2012, La Pentola serves up gourmet Italian dishes while also incorporating the Italian philosophy to source locally. In Italy, the regions are diverse because specific ingredients are important to different areas. Additionally, there are a vast amount of quality, artisanal products and farms around Vancouver, which La Pentola makes use of by working with them to create their dishes. For example, the restaurant uses squab from local livestock farms. Their dish has a sauce made from grapes, and a walla walla onion puree where both ingredients come from local Stoney Paradise Farm. To La Pentola, being cutting edge also means holding yourself accountable to the environment and the community. Expect to pay about $6 to $17 for a starter, $12/$13 for a pasta and $30 for an entree.

[Images via Diva at the Met, C Restaurant, Raincity Grill, The Templeton, Blue Water Cafe + Raw Bar]