South African Airways introduces virtual itineraries

by Kraig Becker on

South African Airways Vacations has introduced a new feature on its website that gives visitors the ability to explore options for travel in Africa like never before. The company has launched a series of “virtual itineraries” that use a combination of maps, photos and points of interest data to help travelers choose the right trip for themselves and to prepare them for their experience when they reach their destinations.

The site offers tours to a variety of locations including South Africa, Botswana, Zimbabwe and more. To explore those options simply visit the SAAV website and search for itineraries based on the location you would most like to visit or the type of travel experience that you’re looking for. The search results will provide the name of the available tours, a brief description and the price. There will be a button that will allow you to view the virtual itinerary for any given tour as well.

Opening one of those virtual itineraries presents you with an overview of the tour that includes each of the destinations that you’ll be visiting, the number of nights you’ll be staying there and the type of accommodations you can expect. Selecting the “day-by-day” view zooms the map in close to show more details about the area you’ll be visiting on any given day and offers some suggestions of things to see and do in the region. It will also show you where your hotel for that night is located and even offers images and detailed information about those accommodations. The virtual itineraries also provide notes about the daily activities, giving travelers plenty of information about what’s on the agenda for that day of the tour.

All of these tools help to take the guesswork out of a visit to southern or eastern Africa. Those two regions are popular dream destinations for may travelers, but planning and preparing for such a trip can be an intimidating experience for many. With the SAAV virtual itineraries you’ll know exactly what you’ll be getting when spending your hard-earned dollars, which can be very reassuring for travelers who aren’t particularly fond of surprises.

Travel Smarter 2012: New approaches to sustainable travel

by Jessica Marati on

When most people think of ecotourism, they imagine off-grid rainforest lodges and volunteer work in impoverished communities.

While those can certainly be great experiences, they’re not the only way to travel sustainably. These days, the definition of ecotourism has broadened, and travelers are embracing a new consciousness around the way we travel, how we interact with places, and what kind of impact our visit has on our surroundings. The best thing is, this new type of conscious travel doesn’t have to be restrictive. In fact, it often leads to much more meaningful experiences. Consider the following approaches as a starting point.Slow down
Taking inspiration from the slow food and slow fashion movements, “slow travel” has evolved as a backlash to the manic pace that traditionally accompanies air travel and mile-a-minute sightseeing vacations. Slow travelers cherish the journey as much as the destination. They’ll choose leisurely modes of transport like trains, bicycles, and barges; stay in long-term vacation rentals instead of hotels; and structure itineraries that allow enough time to savor experiences. Not only is the slow travel mindset easier on the environment because it cuts out unsustainable forms of transport, but it can also be cost-effective since the emphasis is on quality of experiences rather than quantity. For resources on planning a slow travel vacation, check out the SlowTrav.com community.

Get local
Many travelers are tired of following the tourist path, preferring instead to experience new places as locals. Enter, the “local travel” movement, which focuses on connecting with local people, being sensitive to the local environment, respecting local culture and heritage, and spending money locally. The popularity of the local travel movement is evident in the explosive growth of home-stay listing service Airbnb, which experienced 500 percent growth in the last year and recently announced its 5 millionth night booked. Another website that can help facilitate local experiences is GuideHop, which allows city residents to host and post their own custom tours. Recent listings included a tour of Austin‘s urban farms and a bike ride along the San Francisco waterfront.

“Voluntour” smarter
The practice of voluntourism — which combines travel with volunteer work — has grown more and more popular in recent years. At the same time, it’s also become more and more controversial. Critics say that voluntourism often hurts communities more than it helps them, and that tourists who pay thousands of dollars to paint a school in a developing country are better off donating that money to a non-profit that can handle the task more effectively. Valid points — but the truth is volunteer travel can also be a tremendously positive and transformative experience, both for the individual and the community, when done smartly. New certification programs are in the works from groups like UK non-profit Tourism Concern, but nothing really beats personal research. Rather than limit yourself to the top Google search results for “volunteer abroad,” use your social networks to find friends who live or have lived in your target destination and ask them about well-respected organizations. In the U.S., you can also use Charity Navigator to see how non-profit groups stack up against each other.

Though ecotourism and sustainable travel can take on many forms, the first step to more conscious travel is awareness. Once you take care to explore the world while being kind to it, the rest will come naturally.

[flickr image via Stefano Lubiana Wines]

Seattle’s new Hot Tub Boats: swingin’ in the rain

by Laurel Miller on

I live in Seattle. So I can state with authority that out here if you want hipster street cred you’ll be rocking at least some sartorial remnant of the ’70s — be it a pair of groovy shades, nut-hugger jeans, a polyester dress or booty cut-offs.

What else is reminiscent of the ’70s? Hot tubs, baby. And now, chilly (but oh so cool) Seattleites and visitors alike can have a relaxing retro outing thanks to a fab new indulgence: Hot Tub Boats. You and up to six friends (kids count) can bob around scenic Lake Union in a wooden, diesel boiler-fueled floating hot tub boat with full steering capacity and a throttle. All boats come with coolers, locked dry storage, water jets and safety equipment. They are also United States Coast Guard standard approved.

The boats are also available for longer-term rentals and purchase, and can be delivered to alternate locations such as Lake Washington for an additional fee. The company is anticipating a May launch.

Alas, getting nekkid and sipping Lancers is not permitted; we’re not animals here in Seattle. And everyone knows drinking and boating (don’t) mix. Even though you’ll have to leave the booze at home and cover up your bits, there’s still something about steamy water, nippy weather and floating on a lake that feels a little bit naughty. Far out.


Craft foods calling: nationwide schools, seminars and workshops teach you how to launch your own business

by Laurel Miller on

Most children don’t dream of selling cheese or hacking apart animal carcasses when they grow up, but it’s a popular fantasy for many adults. Like most romantic-sounding culinary vocations, making craft foods and beverages can be hard work, and a risky business enterprise. “No matter how passionate someone is about their product,” says Heidi Yorkshire, founder of Portland, Oregon’s Food by Hand Seminars, “without business skills, they’ll never survive.”

Yorkshire, a small business consultant and former food and wine writer, was inspired to launch Food by Hand in 2009 because she saw a niche. “Our courses are mini-apprenticeships in running a sustainable business.” Past curricula have included butchery and craft distilling.

Food by Hand offers two-to-three-day intensives that teach the “craft and business of artisan food.” While the courses are designed for prospective business owners, they’re open to anyone wanting to know more about handcrafted foods.

[Photo credit: Flickr user mystuart]Food by Hand has an artisan cheese program that teaches everything from tasting, buying, storage and shop design to creating a business plan. The course is led by esteemed Portland cheesemonger Steve Jones, the son of a Maytag Dairy herdsman. Additional instructors include an expert on business planning and a tax specialist.

Jones has been in the business for over 17 years and is now on his second retail cheese venture, Portland’s Cheese Bar. He’s an industry badass and the winner of the 2011 Cheesemonger Invitational (yes, it really does exist and let me tell you, as a cheesemonger, it’s a pretty intense occupation and competition).

Food by Hand’s fourth annual seminar on The Craft and Business of Retailing Artisan Cheese will be held in Portland from May 30-June 2, 2012, and costs $1,795 per person; a $1,595 early enrollment tuition fee is available if paid in full by April 1. Click here for details on how to register.

In Spokane, Washington, Dry Fly Distilling’s aptly named Distilling School teaches their “farm to bottle” ethos (they use only locally, sustainably-grown raw ingredients in their vodka, gin, bourbon and whiskey) in two-day and one-week courses designed to “provide a variety of hands-on training opportunities to aspiring distillers.”

Opening in Oakland’s Jack London Square in April is the Food Craft Institute. Supported by sponsors and partnerships with some of the Bay Area’s most renowned artisan food organizations, farmers and food artisans (some of whom are also the instructors) the new school aims to “reinvigorate the creation and success of artisan food craft business in the U.S. through a combination of…training courses steeped in technical techniques along with a rigorous entrepreneurship program.”

It’s easy to poke fun at the overuse of words like “artisan” and “handcrafted,” and even I cringe when I hear naifs dreamily speak of quitting their six-figure tech jobs and buying a goat dairy. The reality is that unless you put in the hard time doing internships and learning the business end of things — and that’s assuming you have real, honest-to-god talent and passion — you’re not going to succeed at any food business. Having seed money or disposable income doesn’t equal good product.

On the positive side, my former employer, a Seattle cheesemonger, did her homework and spent two years interning, developing a business plan and taking Jones’ workshop as well as making him her mentor. Her business has been a success from day one. If you’re serious about getting (food) crafty, you can run a viable business. Just don’t think it’s going to be easy.

Kickstarter and incubator kitchens such as San Francisco’s La Cocina have helped many craft food businesses get off the ground. If you’re considering a career in this industry, I highly recommend these and similar programs as resources. And don’t forget: craft foods make excellent travel souvenirs.

[Photo credit: lamb, Laurel Miller; cheese, Flicker user Mitchmaitree]

Why start a craft food business? Because you “can pickle that.”


Largest international conservation area formed in southern Africa

by Kraig Becker on

On Thursday of this week five nations in southern Africa announced plans to form a new international conservation area that will be the largest of its kind once it is complete. This unprecedented move was made to allow the participating nations to combine their conservation efforts and combat illegal poaching in a more efficient manner.

Under the agreement, Namibia, Zambia, Zimbabwe, Angola and Botswana will combine 36 nature preserves that are currently managed independently of one another. The newly unified conservation area will be roughly the size of Sweden and will provide wildlife with more than 170,000 square miles of unbroken territory to freely migrate through. This new preserve will be expansive enough to encompass both Victoria Falls in Zimbabwe and the Okavango Delta in Botswana, two of the more spectacular settings in all of Africa.

Conservationists are hailing the move as a good one for southern Africa. The newly formed Kavango Zambezi Transfrontier Conservation Area is home to roughly 45% of the total elephant population on the continent and will also feature more than 600 species of birds alone. Other big game, such as zebra, giraffe, buffalo and lion will be plentiful there as well.

Of particular concern for each of the countries involved with the project is protecting the elephant herds that live there. Poaching has become a major concern across Africa where the animals are routinely hunted and killed illegally to harvest their ivory tusks. With each nation working more cooperatively inside the conservation area, however, they hope to prevent much of the poaching that has gone on in the region over the past few years.