10 best destinations to take a hot air balloon ride

by Jessica Festa on

When traveling, it’s always fun to explore a city from a new perspective. And, what better point of view than from the sky? These ten air balloon destinations will not only immerse you in beautiful scenery, but will also give you access to hidden treasures you may not have seen from the ground.

The Pyrenees, Spain

The Pyrenees is a mountain range that forms a divider between Spain and France. Crossing the Pyrenees in general is an unforgettable experience, and making this journey by hot air balloon will make it that more memorable. Watch as Catalonian buildings begin to resemble a Monopoloy game board. Lush greenery fills your view as you get the chance to see Santa Margarita, an enormous, well-preserved volcano crater, from an aerial point of view. In the winter, the snow capped mountains give the relaxing ride a magical ambiance.

One great tour group to go through for this ride is Vol de Coloms, especially since they serve Cava, a Spanish sparkling-wine, and sweet bread during the flight.Gatineau, Quebec

While the scenery in the region is picturesque, with 51 skyscrapers over 246 feet, serene rivers like the Ottawa River and the Gattineay River, and bountiful flora, the real reason to visit Gatineau is to ride a hot air balloon during the annual Gatineau Hot Air Balloon Festival. Not only are there several dozen hot air balloons marking up the sky, but they come in an array of shapes, sizes, and characters, adding a fun element to the scene. Climb into a space shuttle, a giant birthday cake, or a sad-faced court jester as the thousands of attendees, amusement park rides, craft stalls, and car show automobiles become ants in the landscape. Click here for more information.

Cappadocia, Turkey

If you want to ride a hot air balloon in a place with truly unique landscape, then Cappadocia in Turkey is the perfect spot. As you float high up into the clouds you will be looking down upon sandy desert and pointy limestone rock mountains that almost look like something out of a surreal fairytale. A natural brown landscape textured with steep valleys and red canyons and dotted with green olive groves will make you feel like you’ve left planet Earth (which, I guess, you have). Click here for more information.

Temecula Valley, California

Where better to vacation that wine country? Immersed in ripening grape vines and neatly plotted fields, the feeling is a mixture of rural living and luxury, especially since you know you will be tasting flavorful reds and whites during your trip. Exploring a wine region from the air is just as fun, if not more, as the you get to see the vineyards and fields from a bird’s-eye view. In Temecula Valley, your view of rolling hills will also be complemented by the beautiful Lake Skinner and a backdrop of mountains. Moreover, the annual Balloon and Wine Festival is held in this region, which mixes the joy of wine with the adventure of flying. Click here for more information.

Rocky Mountains, Colorado

The Rocky Mountains are a major mountain range that stretches for over 3,000 miles in western North America. With dramatic peaks and valleys that have been sculpted into the mountains, this is a destination favorite for travelers. But while many people explore the Rockies by foot, why not traverse them in a unique way, like hot air ballooning? Watch as Mount Elbert in Colorado, the highest peak in the mountain range, gets smaller and smaller, until it fades into a scene that looks like a real life Bob Ross masterpiece. If you’re in the mood for an event, Colorado Springs hosts their Colorado Balloon Classic every Labor Day weekend. Concession stands, entertainment, contests, and, best of all, dozens of colorful hot air balloons, are all part of the fun. Click here for more informaton.

The Outback, Australia

Your sense of nature will really be ignited with a hot air balloon ride through the Outback of Australia. Flying in the sky you will look down on remote desert featuring only a few bush paths. Famous rock formation landmarks such as Ayers Rock and Mount Olga can be seen from one vantage point along with sparkling springs, waterholes, and rock caves. It is a very organic and undisturbed landscape to take in, and a must-see for hot air balloon enthusiasts. Click here for more information.

Angkor War, Cambodia

Located less than a mile west of Angkor Wat, there is the chance to go up in a hot air balloon that will allow you to see the many religious landmarks of Cambodia, such as the famous Angkor Wat, the largest religious building in the world, and the myriad temples surrounding the areas of Siem Reap and the Barays. The basket is in the shape of a donut, giving access to convenient 360 degree views. While floating 656 feet in the air, try to pick out the different temples by name, thinking to yourself how lucky you are to not have to fight off the hourdes of tourists to get a cultural lesson in local religion. No need to be nervous, either, as this is one of the less frightening rides due to the fact that the balloon is always tied down to the ground below, and it only lasts about fifteen minutes.

San Carlos, Costa Rica

Costa Rica has quite a diverse landscape, and taking a hot air balloon ride over the country while floating over rainforests, volcanos, and mountain villages can help you take it all in. Riders will also interact with nature, skimming the monkey-inhabited treetops and dipping down into flowing rivers. When there is a break in the clouds, a clear view of Arenal Volcano, which is still active, can be seen. Click here for more information.

Château d’Oex, Switzerland

The Swiss Alps is one of those places that cannot be described with words or even understood through pictures, but must be experienced first hand to really understand its beauty. Float through the air while admiring the picturesque mountains, some bright with green, some sparkling and snow capped, as well as views of Mont-Blanc, the Matterhorn, and Lake Geneva. The best time to visit is the last week in January, when the town holds their annual International Hot Air Balloon Week. Click here for more information.

Maasai Mara, Kenya

Riding a hot air balloon over the Maasai Mara is not only a unique experience because of the landscape, which encompasses woodlands, grasslands, rivers, open plains, rivers, and a dramatic plateau, but also because of the game viewing. The Maasai Mara National Reserve located in southwestern Kenya, is home to one of the greatest events in the world, the Great Migration. From July through October, millions of gazelles, zebras, and wildebeests travel through Maasai Mara, making this a prime time to take a hot air balloon ride in the region. Think of the ride as a hot air balloon safari. Click here for more information.

Taste Hawaii: Savoring Alan Wong’s fresh farm-to-table feast

by Don George on

On a recent trip to Oahu, my wife and I had the excellent fortune to dine at Alan Wong’s eponymous restaurant in Honolulu. Consistently named one of the best restaurants in Hawaii, Alan Wong’s has been at the forefront of the Hawaii Regional Cuisine movement since its founding in 1995. Our farm-to-table, fusion feast featured a number of dishes that embody the chef’s culinary quest to showcase Hawaii’s fresh food products and its marvelous mélange of culinary cultures. Virtually every dish was a compact lesson in taste, texture, and tradition.

Our favorites included such signature concoctions as the Soup and Sandwich, a stemmed glass filled with chilled vine-ripened Hamakua Springs tomato soup presented with a yin-yang design, crowned with a parmesan cheese crisp and atop it a mini-kalua pig foie gras and mozzarella sandwich; Butter-Poached Kona Lobster, savory chunks of lobster served in a sauce of green onion oil with flavorful morsels of Hamakua Heritage eryngi mushrooms; North Shore Tilipia on a bed of local saimin noodles with Naked Cow Dairy lobster truffle butter nage; Ginger Crusted Onaga with piquant miso sesame vinaigrette, Hamakua mushrooms and sweet corn from Kahuku; Crab “Tofu” Agedashi, consisting of a tofu-like spanner crab mousse with Kona lobster medallions and plump lumps of crab meat, served with kudzu dashi; and a delightful dessert called The Coconut – scrumptious coconut meat-like haupia sorbet served in a chocolate “coconut” shell, surrounded by tropical fruits in a lilikoi sauce. Yum!

%Gallery-140566%Before our feast we had devoured Chef Alan’s 2010 book “The Blue Tomato,” which beautifully showcases both his culinary art and his life philosophy. So our dining experience was enhanced by the knowledge that he is a passionate and idealistic chef/entrepreneur, who goes out of his way to support sustainability efforts in Hawaii and to mentor and inspire his staffers to dream big. The aloha energy that he pours into his cuisine and co-workers seemed to fill the restaurant that night; from the warm, knowledgeable, and infectiously enthusiastic kitchen and wait staffers to the companionably oohing-and-aahing diners, everyone seemed to be thoroughly enjoying themselves.

After our feast, I looked more deeply into Chef Alan’s background. Born in Japan and raised in Hawaii, he worked his way through the kitchen trade, first at The Greenbrier in White Sulphur Springs, West Virginia, then at Lutèce in New York City, and finally at The CanoeHouse on the Big Island of Hawai’i before opening his restaurant in Honolulu in 1995. Since then, he has won the James Beard Award and was one of 10 chefs in the United States nominated by the Wedgewood Awards for the title of World Master of Culinary Arts. Bon Appétit has recognized him as the “Master of Hawai’i Regional Cuisine,” and Alan Wong’s Restaurant has been ranked by Gourmet twice. It is also the only restaurant in Honolulu that appears in the Top 10 of America’s Best 50 Restaurants. In addition to “The Blue Tomato,” he is also the author of “New Wave Luau” and is a 10-time winner of the Hale ‘Aina “Restaurant of the Year” and Ilima “Best Restaurant” Awards in Hawai’i.

Inspired in general by the emphasis on ethnic fusion cuisine and farm-to-table practices we found in Hawaii and in particular by Chef Alan’s attitude and achievements, I asked if he would do an email interview with me. He graciously agreed. Here’s our conversation:

DG: Did you cook when you were a child?

AW: No, but my mom was a great cook. Her cooking taught me a lot about seasoning, and she showed me the value of not wasting anything in the kitchen.

Who have been your principal culinary mentors and inspirations?

Andre Soltner, Chef Proprietor, and Christian Bertrand, Chef de Cuisine at the Lutece Restaurant, in New York City, when I worked there; Mark Erickson, chef at the Greenbrier Hotel when I did my apprenticeship there; and Joe Kina, instructor at Kapiolani Community College where I went to culinary school.

What first inspired you to create the cuisine you are now famous for?

Being the Chef de Cuisine at The CanoeHouse Restaurant at the Mauna Lani Bay Hotel and Bungalows, opening it in 1989. Meeting all the farmers on the Big Island and using their products, and being charged with creating Hawaii Regional Cuisine with 11 other chefs from across the state. HRC was born in 1991, and we have been celebrating its 20th anniversary this year.

You mention “being charged with creating Hawaii Regional Cuisine with 11 other chefs from across the state.” How did HRC come about? Was it a spontaneous creation of island chefs or was it something that was proposed from some outside source such as the Hawaii Tourism Board and then adopted by the chefs?

Originally twelve chefs got together just to “enjoy the party” for a change instead of providing the party all the time. We established HRC Inc. for two reasons. The first was to help develop an agricultural network in the state with the help of the Department of Agriculture. We did this by divulging all of our farmers and purveyors whom we bought produce from. Our second goal was to promote Hawaii’s culinary scene so that tourists and locals would know that there was a different new cuisine of Hawaii evolving and developing.

What are the primary characteristics/ingredients of traditional Hawaiian cuisine?

The word “Hawaiian” refers to an ethnic group entirely on its own. They originally came from the South Pacific islands. They ate a lot of raw fish dishes. They cooked in an underground imufrom which kalua pig is most famous today. They grilled on hot rocks, called pulehu. Now we have iron, so we cook on hibachis. They placed food in the imubesides the whole pig, and that method is steaming today. Another method of steaming was known as lawalu, where a fish or meat is steamed in tileaves over the fire. Taro turned into poi was the main starch. For seasoning, the Hawaiians would use inamona(roasted kukui, or candlenut), sea salt, and seaweed.

What are the primary characteristics/ingredients of contemporary Hawaiian cuisine?

Hawaii (without the “an” at the end) Regional Cuisine is a contemporary cuisine that borrows from all the ethnic cuisines found in the islands today. To Taste Hawaii, we utilize as much locally grown and raised product as possible to feature what we have — the fish from our waters, grass-fed beef and lamb, local eggs, dairy, pork.

How important are fruits and vegetables to HRC, and how much do these vary from season to season? That is, because of Hawaii’s climate, are the same produce products available throughout the year, or are there seasonal differences and specialties?

We have two seasons in Hawaii, rain and sunshine, or another joke is mango season and no mango season. Fruits and vegetables play a big role in the cuisine. We have the best mangoes in the world when in season. Pineapples are best from here and do not travel well. Tropical fruits grow well here and for the most part, because of our weather, we can enjoy a vine-ripened tomato all year round.

What are the goals of the fusion cuisine you are seeking to create?

The most important things are flavor, good taste, having a sense of place, and featuring the food, not your ego.

Could you take one of your favorite fusion dishes/creations and “deconstruct” it: What are the different elements in terms of ingredients that go into it? How are these prepared and put together? Which cuisine traditions are you combining in this dish?

Ginger Crusted Onaga was inspired by childhood memories of Chinese cold ginger chicken. The miso sesame vinaigrette that goes with it is Japanese inspired. Combining ethnic flavors together comes naturally to me; the most important thing is that it has good flavor.

Are there any special techniques you use in creating this cuisine?

Most of the techniques are influenced by European techniques and French training. The different ethnic cooking styles, flavors, ingredients, and techniques do come into play and using the Hawaiian influence is important to me.

What’s the biggest challenge of creating Hawaii Regional Cuisine?

Your own imagination and creativity

What most excites you about the culinary scene in Hawaii today?

It is still growing and evolving, so there’s a lot to look for in Hawaii. Today the popularity of farmers markets is growing. People can go to the markets and meet the people who grow their food, and they can get products that are much fresher because they come from the source. There’s more variety in what’s available. Twenty years ago when Hawaii Regional Cuisine was first started, we didn’t have products like locally grown mushrooms, hearts of palm, abalone, chocolate, and vanilla. As more farmers continue to grow a wider variety of products, we as chefs can continue to be inspired by what’s fresh, local, and in season.

In your mind, how is Hawaiian cuisine related to Hawaiian culture?

Family is important, sharing food, talking story at the table. Aloha means many things: doing the right thing, to make things right, to have the right intentions. Hawaii’s multi-ethnic cuisine begins from the immigrant plantation days. Most of the immigrants came from Asia, so the local people are a mixed bag. When you are raised in Hawaii eating local food, you find that the source comes from this time, and it is heavily Asian influenced. Most of the food comes from a poor time and so something like the “Plate Lunch” is born out of necessity to fill your stomach so that you can go out and work again tomorrow. It has evolved quite a bit today.

What’s your favorite food memory?

I don’t have a particular one, however, cooking for Chef Andre Soltner every day for his dinner with his wife taught me so many valuable lessons that helped create who I am today professionally.

Is there a special goal or project you are working on now?

We plan to open another restaurant on Maui, partnering with the Grand Wailea Hotel. It will be called Amasia, featuring small plates and family-style fare. We’re hoping to open it in early spring 2012.

[Photos by Kuniko George]

10 free things to do in London

by Jessica Festa on

While London, United Kingdom, is often thought to be one of the more expensive cities to travel to, it doesn’t have to be. If you plan ahead and add some quality, budget-friendly options to your itinerary, you can actually spend a vacation in London without going bankrupt. To help, here is a list of ten free things to do in London.

Visit a museum

Unlike many other cities, there are many top museums in London that are free to enter. The most popular museum to visit in the country is the British Museum, which was founded in 1753 and was the first national public museum in the world. It is a good idea to visit this museum not only because it will save you money, but also because it will give you comprehensive insight into the history and culture of the region you are visiting. Other noteworthy London museums that offer free entry include:

  • Imperial War Museum – See antique guns, tanks, artillery, and aircraft and trace the history of armed conflict, especially that which pertained to Britain and the Commonwealth.
  • Wellcome Collection– This museum is very unique, and sometimes even a bit disturbing, but is a must-see for those with a curious mind. The exhibits explore the connection between medicine, life, and art in the past, present, and future. Some interesting things you will see include Napoleon’s toothbrush, used guillotine blades, and naturally preserved mummies.
  • V&A Museum of Childhood– For something fun and whimsical, visit this museum and peruse an extensive collection of toys, games, costumes, and exhibits that explore the world of design through childhood.

Take in some art and creativity

As with museums, London also features numerous top-quality art galleries that are free to enter. One of my favorites is the Tate Modern, which features five floors of modern art including abstractions, pop art, cubism, minimalism, and expressionism. If you want to see paintings from the early Renaissance to the Post-Impression periods, the National Gallery features over 2,000 works. And, for the photographers out there (or those who simply like to look at pictures), the Photographers’ Gallery, which opened in 1971 as the first independent gallery in Britain devoted to photography, houses displays of themed photo galleries.

Laugh until you cry at a comedy club

For almost every night of the week you are in London there is a venue that can deliver free laughs. Here is a guide to a week of knee-slapping comedy:

  • Monday- Archangel features new material from established comics as well as up-and-coming comedians working on their first five or ten minutes of jokes.
  • Tuesday- The Source Below features Brooklyn-native Lewis Schaffer every Tuesday (and sometimes more) as he continuously adds new jokes to his already sharp act.
  • Wednesday- Comedy Cafe is one of the best comedy clubs in London and is where many big names in comedy first got started.
  • Thursday and Saturday- Camden Head is a pub, comedy, and music venue that brings in a mix of top-headliners, up-and-coming comedians, and first timers.
  • Sunday- Queen’s Head is a traditional English pub that features a mix of big name and beginner talent in an intimate and friendly setting.

Stroll through beautiful parks

London is home to some of the most beautiful parks in the world. Regent’s Park offers the Queen Mary’s Rose Gardens while Hyde Park is home to the Diana Fountain, a memorial to the Princess of Wales. Green Park is literally right next to Buckingham Palace and has the beautiful Canada Gate while St. James’s Park is the oldest park in London and is surrounded by three palaces. No matter what park you choose, you are sure to be surrounded by beauty on a budget.

Listen to some live music

From Monday-Saturday at 5:45PM and Saturday-Sunday at 1PM you can head over to the National Theatre on the South Bank for free performances of music styles from around the world. Furthermore, on Saturday afternoons at the Notting Hill Arts Club there are free live music concerts hosted from 4PM-8PM. If you’re into a more bar/club type vibe, The Old Blue Last often holds free shows. This is considered by many to be one of the best venues in London and artists like Lily Allen, Amy Winehouse, Florence and the Machine, and Mumford and Sons have all played here.

Peruse the street markets

While it costs money to make purchases at a market, it doesn’t cost anything to browse. Budget-travelers will especially love Borough Market, an enormous open-air food market that has everything you could possible crave: breads, soups, sandwiches, meats, cheeses, spreads, sauces, cookies, candy, granola, pate, polenta, and more. The best part of all is almost every stall gives out free samples, so you can literally have a free lunch. There is also the famous Portobello Road Market that features an expansive collection of antiques, and the Old Spitalfields Market which sells everything from arts and crafts to clothing to antiques. If you’re looking for a more funkier market in an alternative setting, head over the numerous Camden Markets in Camden Town.

See the changing of the guard

No trip to London is complete without visiting Buckingham Palace and seeing the changing of the guard. This is when a new guard replaces an old guard, kind of like switching shifts, but is a lot more complicated and involves a formal ceremony that must be performed. Click here for a schedule of dates and times.

Take in a street performance

When in London, there are a few places you can go to see the talented street performers of the area. In the West Piazza of the Covent Garden Market, right outside St. Paul’s Church, you can see acts that are just as good as if you went to the theater. In fact, the street performers actually have to audition before performing, and there have been some really well-known acts, such as “Beautiful Stu” Goldsmith, the Scottish National Busking Champion, the world-renowned comedic stuntman Sean Bridges, and Cirque du Soleil-style performer, Courtney Orange (pictured right). If you’re more in the mood to see a debate or live discussion, head over to Speakers’ Corner in the north-east corner of Hyde Park, which mostly takes place on Sundays.

Learn something at the London Public Library

The London Public Library not only offers a wealth of knowledge through their myriad books and publications, but also through workshops and classes. Learn how to research your family tree, practice Tai Chi, work on mixed media art, relax with Yoga, and even play the Ukulele. Click here for a complete schedule.

Take a SANDEMAN’s NEW Europe Walking Tour

SANDEMAN’s NEW Europe Walking Tours are a favorite within the backpacking circuit and can give you a quality tour for a budget-friendly (free) price. I have personally been on a few of their tours throughout different cities in Europe and can vouch that they are exceptionally run. Most, if not all, of the guides have college degrees and have studied and trained to be knowledgeable in what they are talking about. You will get to see major and less-known sites and learn all about the history and culture of the region. All of the guides I have had have also been extremely funny and entertaining.

Five holiday cookies from around the world

by Laurel Miller on

I love good old American iced sugar cookies as much as the next person. Yet there’s a whole world of cookiedom out there, and the holdiays are the best excuse to do a little experimenting.

Whether you prefer your cookies buttery, spiced, crisp, or iced, there’s something to suit your…ahem, taste. Check out the following holiday favorites from around the world.

Springerle
These embossed, biscuit-like German cookies–usually flavored with anise–date back to the 14th century. They’re traditionally made using a wooden or ceramic mold (human figures are a common theme) or a rolling pin decorated with carved-out depressions. Think of them as edible art, especially if you have the talent and patience to ice them.

Shortbread
For butter sluts like me, few things beat a well-made piece of shortbread. True shortbread is Scottish in origin (the recipe we’re most familiar with today–flour, sugar, and butter–is attributed to Mary, Queen of Scots). Because the ingredients were considered luxury goods, shortbread became synonymous with festive occasions, including Christmas.

Shortbread has become ubiquitous throughout the UK, and similar (but inferior, in my humble opinion) cookies are found throughout Scandinavia. What makes good shortbread so special? The quality of the butter is paramount, but also the handling of the dough. Any baked good with a fat content that high is bound to be tasty, but overworking the dough–whether it’s rolled or patted out by hand–ensures a cookie the equivalent of a hockey puck. And I’m a purist: no crystallized sugar or fancy shapes for me, please. Just give me the cookie.

[Photo credits: Flickr user JeMaSiDi]Ma’amoul
These rich, Lebanese semolina cookie/pastry hybrids traditionally have their top half pressed into a decorative mold, while the bottom half is stuffed with a filling of chopped fruit and nuts such as dates, figs, walnuts, pistachios, walnuts, or almonds. Ma’amoul may be round or dome-shaped, or slightly flattened, and are categorically a form of shortbread due to their high fat (butter or shortening) content. They also contain rose and/or orange flower water, which gives them a subtle floral essence.

Ma’amoul are popular in the Levantine cuisine of the Eastern Mediterranean, as well as that of the Arab Persian Gulf states. They’re a frequent site during religious holidays an festivals, including Ramadan and Purim. In Jewish communities, date-filled ma’amoul are a favorite Hanukkah treat.

Mandelbrot
Some liken these twice-baked almond cookies to “Jewish” or “Askenazic” biscotti, and it’s a fairly accurate description. The name comes from the Yiddish for “almond bread.” Like biscotti, they’re shaped into a loaf, sliced, and baked twice to achieve a hard texture. They’re traditionally dunked in tea.

It’s believed that mandelbrot may have found it’s way to medieval Eastern Europe via the significant Jewish population residing in Northern Italy. According to food writer and Jewish cuisine expert Joan Nathan, the durability of the cookies made them a popular Sabbath dessert, because they traveled well via merchants and rabbis. Mandelbrot are also served at Hanukkah, because they’re parve (made with oil, instead of butter, aka dairy).

Melting Moments
Although similar to Mexican Wedding cookies–those tender little shortbread domes dusted with powdered sugar–Melting Moments don’t contain ground nuts (the Latin versions–which have been traced back to medieval Arab culture–always contain ground almonds or other nuts, which were then a delicacy).

I first discovered Melting Moments, which rely upon the addition of cornstarch for their trademark disintegrating quality, while working for a Kiwi chef in London. Charmed by the name, I soon discovered that these Australian/Kiwi cookies are holiday favorites. They’re ridiculously easy to make, consisting primarily of butter, powdered sugar, and flour in addition to the aforementioned cornstarch (called “corn flour” in UK/Aussie recipes). They’re often made as sandwich cookies filled with icing (because you can never have too many Melting Moments).

There are literally dozens of other holiday cookies out there, ranging from the anise-fragranced wafers of the Nordic countries and soft amareti or macarons of Italy, to the spice cookies of Central Europe. An easy affordable gift idea: bake up a batch that correlate to your recipient’s ethnic heritage or favorite/dream vacation spot. Happy holidays!

[Photo credits: ma’amoul, Flickr user àlajulia;melting moment, Flicker user ohdarling]

Pipilotti Rist’s innovative video installations give audiences an “Eyeball Massage”

by Jessica Festa on

Don’t worry, nobody will physically be touching your eyeballs. However, you will be taken on a unique sensory journey through dazzling color, perceptible images, and hypnotic music.

Until January 8, 2012, the work of Swiss Artist Pipilotti Rist will be featured at the Hayward Gallery in London in “Eyeball Massage“. Through this exhibit, viewers can see Rita’s work from the 1980’s to the present, including videos, sculptures, and installations. Spectators will see a lot of experimental video work that plays around with color, noise, and bleeds. With sculpture, Rist combines everyday objects with video and gives them life as well as a chance to tell their stories. Moreover, her art installations are not just splashes of color and pictures to look at but instead a parallel dimension that visitors will become immersed in. According to the event page, “Rist wants the exhibition to provoke feelings of energy, serenity and enlightenment, and hopes that her work makes visitors smile”.

For a preview of what you can expect check out this video. While there’s something a bit eerie and overwhelming to it, you can also appreciate the creativity behind it: