Rottnest Island: Experience it Yourself

by Jamie Rhein on

A few days ago, I wrote a post about cycling in Western Australia. One of the highlights was a day trip to Rottnest, Island. The island, not far from Fremantle, is a getaway destination that’s perfect for beach going, cycling (like we did) or swimming with dolphins. You can sign up for a variety of tours including bus tours and a train tour once you arrive. Since taking a ferry is the only way to get there unless you fly or take your own boat, it feels adventurous from the start.

Because private vehicles aren’t allowed, this is a cyclist’s paradise, and if walking is more your speed, there are several guided walking tour options to learn about the penal, agricultural, aboriginal and maritime history of Rottnest or about the uniqueness of the flora and fauna. This is the only place in the world where Quokkas, small marsupial animals are found in the wild.

Check out foiled’s video on YouTube for a fun, wish you were there, cycling experience. This is a round-up of what his friends and he did from taking the ferry over to a pub stop at the end of the day . This is done in a quick music video style so it’s fun to watch. He packs a lot in. By the way, if you go, bikes are rented by the day and come complete with locks and a helmet.

China’s New Coffee Culture

by Willy Volk on

According to Stuart Eunson, managing director of Arabica Coffee Roasters, “In 1994, Beijing taxi drivers didn’t know what coffee was.” Now, 13 years later, tea production has fallen sharply in the country, and China has developed a deep and sophisticated taste for the drink. In fact, the demand for coffee in China is growing at 10% per year — and there’s no end in sight.

While some “credit” the shift from tea to coffee in China to Nestle — which introduced soluble coffee to the country in the 1980s, which was both easy to make and comfortably similar to making tea — other people think it’s a desire by the Chinese to embrace all things Western. For example, one university student claims, “I learned about coffee culture by watching the TV series Friends.” Ugh. Could that BE any sadder?

However, other people think China has grabbed onto coffee culture and made it its own. These people argue that Chinese coffee lovers pay more attention to “presentation” than Westerners — demonstrated by their love for elaborate latte art; their fondness for siphon pots; and their emphasis on a “fresh cup” (as opposed to Westerners’ always-brewing 10-cup behemoths).

In any event, the “take-away message” is that, despite the Chinese backlash against western coffee houses showing up in ancient Chinese locations, if you love your Cuppa Joe, and you’re in China, you’re going to be able to find it.

[Photo: tonx]

Vienna: Leaning Away from Mozart

by Neil Woodburn on

Vienna has almost always been synonymous with culture. Merely mentioning the Austrian capital evokes thoughts of Mozart, Strauss, and countless other composers, artists and performers. Highbrow culture is the heart of Vienna and it always will be.

There is a more cutting edge slowly emerging, however. Last summer I cruised through the Museum Quarter and found it packed with hip college students, funky art, avant-garde film fests, and concerts that would make Mozart roll over in his unmarked, communal grave.

The LA Times has taken note of Vienna’s new direction as well. Vienna from a New Angle, goes in search of the hip underbelly of Austria’s non-traditional arts scene. Take, for example the Jugendstiltheater. This former psychiatric hospital was where the Nazis performed medical experiments on unwilling “patients.” Today, the site is a venue for unorthodox dance, theater, and musical performances.

Vienna will probably never shake its reputation for classical music and fine art, but at least now there seems to be an outlet for those who wish to express their creativity in less Mozart ways.

Friday Funny: Ah, the French

by Erik Olsen on

When it comes to high-brow entertainment, there’s no place than France to get your fill of art-house film and intellectually stimulating enjoyment. I mean, there’s Francois Truffaut and Jean-Luc Godard.

And who can forget how much the French treasured Jerry Lewis who was, while not French, oh so very funny. And high brow. Well, let’s another name to the list. Herewith, I introduce you to one Joseph Pujol who, according to this site on Human Marvels, became one of the most unique performers ever to grace a stage. What was his secret? Apparently he was a master of flatulence. Yes, Pujol, through a complex mix of self-discipline and body control, was able to create distinct notes with his, well, to use a French term, derriere.

Pujol’s skills are obviously a part of a long lost art-form that we could use in this cynical age…a skill that earned him the title of Fartiste (a term oddly missing from my spell-checker). His, um, passing in 1942 was truly a great loss to the French and, I attest, to global culture as a whole. Let Us Now Praise a Once Famous Man.

Bubble Tea: So Many Flavors, so Little Time

by Jamie Rhein on

Each country I’ve lived in has some food or drink item I came to crave. So, when I think of that food or drink I think of that country. Like how eating Creamsicles and pork rinds reminds me of my childhood. (Okay, I have some southern roots and I can not recall the last time either passed my lips.) Bubble tea reminds me of Taiwan. When I left there I was sure that was the end of my bubble tea drinking days, since I hadn’t seen it before I moved to Hsinchu. As it turns out, bubble tea made it out of Asia and it seems it’s the latest creation to rival Baskin and Robbins ice-cream in the number of flavors possible. In Columbus, Ohio there are at least three places I know if that serve bubble tea-two of the businesses revolve around it. One, Bubbles Tea & Juice Company, is at the North Market, a swank boutique like eatery that stalls with various offerings ranging from organic meats to high end baked goods to ethnic foods and the other is near The Ohio State University campus.

The bubbles in bubble tea aren’t really bubbles at all but tapioca balls that are so sticky if you shoot them out of a straw at a window, they’ll stick. I have never done this but I know someone else who has. The balls are black and settle to the bottom of the glass, which in true Taiwan fashion is usually not glass but plastic. The tea is served either with milk or without and comes in different flavors: red bean, litchi, green tea melon, strawberry, you name it, someone is making it somewhere. In Taiwan you can get it cold or hot. I prefer hot myself. In the U.S., cold seems to be the temperature of choice.

Here are links to blogs and articles about Bubble Tea spots in Seattle, Washington, D.C., and Houston. Read them for flavor suggestions. Where do you go for your bubble tea and which flavor do you recommend? Here’s a link to a company, Boba.us where you can buy supplies to make your own.