From YouTube comes this very amusing clip of Pizza Hut employees in Agra, India, busting out the funky moves to distract customers while their pies bake. In other countries service with a smile apparently means more than just, “You want fries with that?” Take heed, America.
Do you eat at American chains when you travel? Let us know why or why not.
[Via reddit]
Hang on, I need to get something out of the way. “City Slickers.” Okay, now that the inevitable has been mentioned, we can move on. Guest ranches–also known as dude ranches–are an excellent choice for a family vacation, regardless of season. Even if it’s just two of you, many ranches cater to couples, ensuring you of an active and romantic holiday.
The guest ranch tradition was established in the Western states as early as the late 19th century. They grew in popularity after the first World War, when advances in technology and the era of the automobile sparked nostalgia for the “Old West” way of life and legendary hospitality. It was also around this time that “dude” ranches spread to the eastern U.S..
While some ranches were and are dedicated to serving tourists, many are working ranches that host guests as a means of supplemental income. My dad worked as a wrangler at one such spread in northern Colorado in the mid-1950’s, when he was putting himself through vet school. Then called UT Bar Ranch, it’s now the Laramie River Ranch, and Colorado’s “newest old dude ranch.” I spent a very enjoyable week there with my extended family for my parents’ 50th anniversary five years ago.
It was the first time I’d stayed long enough at a guest ranch to really get the full experience. Even though I grew up on a ranch, I still love being immersed in the Western lifestyle and participating in ranch activities such as cattle and horse gatherings, trail rides, feeding and care of livestock, and barbecues. When kayaking, canoeing, fishing, hiking, nordic skiing or snowshoeing, horsemanship clinics, mustang/wildlife viewing, pack trips, or even yoga are thrown into the mix, a ranch stay can become a diverse holiday adventure, and you don’t need previous riding experience.
After the jump, tips on how to ensure you choose the right property and get the most out of your guest ranch experience.
%Gallery-128529%Find an online resource
Ranchseeker.com provides a listing of various national and international dude and guest ranch organizations, as well as state associations for Colorado, Idaho, Arizona, Montana, and Wyoming. It also describes the strict criteria required for membership. The Dude Rancher’s Association site is helpful for both potential guests and those in the industry.
Another excellent site is Top 50 Ranches, which is “dedicated to showcasing some of the most breathtaking, authentic, and luxurious [international] ranch destinations.” It also allows you to input dates, destination, and other info, highlights special-interest packages, and offers helpful articles and tips, such as what clothes to pack. American Cowboy’s website has archived features on specific properties, as well as their picks for the best guest ranches, and Writing Horseback has similar content.
Authenticity factor
There’s are all kinds of guest ranches out there, from the hokey, git-along-lil’-doggies, tenderfoot tourist mills (this is just a personal quirk, but I tend to think of these places as “dude,” rather than guest ranches, although that’s not necessarily true).
Some ranches are luxury properties (and may in fact be members of boutique hotel or high-end property organizations such as Relais & Chateaux), while others are very family-oriented, with rustic cabins. Many are working ranches, raising cattle or breeding horses. I strongly recommend the latter, for the most authentic, rewarding experience.
Plan ahead
Guest ranches often book up to a year or more in advance. Plan accordingly.
How long do you plan to stay?
Most guest ranches offer a standard week-long program, says the Colorado Dude & Guest Ranch Association (CDGRA). To get the most out of your visit, you’ll really need that amount of time. Some ranches do, however, offer weekend packages.
Ranch capacity
Depending upon where you stay, you might find yourself in the company of only a handful of other people or a hundred. If you’re looking for a quiet or kid-free holiday, be sure to take capacity into account during your research.
Accommodations
Are you looking for luxury or a rustic, refurbished historic cabin? Main house or separate building? Full-on Old West decor, or something a bit more modern or genteel? Mountains or desert? Tipi or luxury safari tent?
Dining
Whatever your preference, you’ll find it: Family-style, communal, formal, menu options or no, traditional Western cuisine, kid’s menus, cookouts. Some properties, such as Colorado’s Dunton Hot Springs and The Home Ranch, or Montana’s The Resort at Paws Up are justly famous for their food, made with locally-sourced ingredients. Policies differ on alcohol, as well: be sure to ask whether it’s included, or if you need to BYO.
When to go
The best thing about guest ranches is that most operate year-round. It’s hard to beat summer in the Rockies, but you may want to consider visiting in the early fall, when the aspens are changing color. Winter allows you to ride horseback in the snow and engage in traditional winter sports, or you can head to parts of the Southwest or California where the climate is mild. Depending upon where you want to go, spring is the only time I’d suggest you think twice about, because “mud season” can be a logistical pain, and blizzards well into April aren’t uncommon.
Activities and special packages
From traditional wrangling work–gathering cattle, roping, and caring for livestock–a ranch vacation revolves around horses and riding. If horses aren’t your thing, this is the wrong type of vacation for you. That said, you don’t have to ride, but you’d be missing out on a key part of the ranch experience. But there are all manner of outdoor activities offered by ranches. If paddling is your primary interest, look for a ranch on or near a river known for its whitewater. Ditto fly-fishing.
Many ranches offer specialty packages; Central California’s Alisal Ranch, for example, hosts a four-day “BBQ Bootcamp” where guests learn how to master the grill from local experts, and enjoy a traditional Santa Maria-style barbecue.
Kid/teen programs
Most ranches are very family-oriented, and I can’t think of a better–or healthier–vacation for kids. Be aware that every ranch has a different age policy, and not all offer kid’s programs or babysitting. You’ll also want to check on minimum age requirements for independent riding.
Level of horsemanship ranch caters to/Can you bring your own horse?
It may sound counter-intuitive to bring your own horse, but if you’re an experienced rider, you may have a more fulfilling holiday and equestrian experience on your own mount (be sure to get referrals, first, to ensure your animal’s health and safety).
Some ranches hold horsemanship clinics, which are as much about educating the animal as the rider. If you’re just planning to pleasure ride but are an experienced equestrian, there are many ranches that breed and train their own animals and emphasize natural horsemanship and the cowboy way of life. Regardless of your skill level, you should always ask detailed questions about instruction, safety policies, how the ranch goes about pairing horses and riders, and their horsemanship philosophy. A poorly-trained mount or injury can really take the fun out of your holiday.
Handicap accessibility
Not all properties have it. Do note that some ranches offer riding programs for those with disabilities.
Phone, wifi, and internet access
Many ranches seek to provide guests with a complete escape from the stresses of modern life. If you can’t live without your cell or computer, rest assured there’s a property that can accommodate your needs.
Pack appropriately
A good ranch will always provide you with a packing list, but you can definitely leave your fancy duds at home. If you don’t own a pair of riding boots or other heavy-duty shoe with a heel, get some (you can find an inexpensive used pair at a consignment or vintage store). These are essential for safe horseback riding, so your foot doesn’t get hung up in a stirrup.
Proximity to a major medical faciilty
If this is a concern for you, definitely bring it up in your initial conversation. Many ranches are located in isolated rural areas.
Cancellation policies
Ask what they are.
Sadly, the Grotta dei Germogli, located in Calcata, a medieval hill town about 30 miles north of Rome, recently shut down (but hopefully that’s just temporary). But if you were lucky enough to eat there, you wouldn’t have been wrong to think that Garrison was on a mission, that diner by diner he’s trying to change the way Italians eat. Watching Garrison work (and seeing people’s reaction to his cooking) was a thought-provoking exercise into the mind of the Italian eater. Thanks to people like Garrison and others in Italy who are actively trying to make the cuisine more progressive things are slowly changing in Italy. Is this going to be part of a revolution of a globally inspired Italian fare? Until very recently Italy was a country where the definition of “fusion cuisine” hardly went beyond mixing basil from Genoa and tomatoes from the Neapolitan countryside; where staunch Roman eaters considered northern Italian cuisine “foreign”; or digging up a baseball-sized truffle was easier than finding a non-Italian restaurant, eating outside the canon of Italian cuisine was nearly unthinkable. And, like at the Grotta, serving Italian-inspired dishes that included ingredients like peanut sauce, coconut milk, and curry to Italians seemed down right radical. But let’s not jump to conclusions. There are a lot more people who are perfectly satisfied the cuisine is lodged where it is.
Garrison, who’s also an accomplished mosaic artist (he did all the work in the restaurant), said his menu worked because Mediterranean cuisine is so flexible. “It’s versatile enough,” he said from Grotta’s open kitchen, “that you can tweak it in ways that will change it just enough, but still keep its form.” Like the taglietelle with a coconut-tomato-basil sauce. It looks like it could be a standard tomato sauce, but then you try it and it’s like nothing anyone’s mom ever made. Or the gnocchi with almond pesto. To top it off, he would pair his menu with top-shelf (but surprisingly affordable) bottles of Italian vino.
What’s that you say? Summer’s half over? Those of us living here in the Pacific Northwest had no idea, given the lack of sun in these parts. But even if you’re getting slapped by the mother of all heat waves, it’s still early in the season for the best produce summer has to offer. As for where to get great food featuring locally-sourced ingredients? Allow me.
Some cities are inextricably linked with food; they’re destinations unto themselves if you’re the type who plans trips around meals. I do. Museums are great and all, but personally, I’d rather eat.
As a longtime proponent of sustainable agriculture, I want to support local growers as well as get a sense of place when I take a trip (that the food be good is still number one). That’s why a city like Santa Fe is so intriguing to me. The cuisine is rooted in the state’s history, indigenous peoples, and native foods, and there’s a fantastic farmers market. The fact that Santa Fe is beautiful in its own right seals the deal.
If you also let your appetite guide your vacation-planning, I’ve listed my favorite U.S. cities in which to stuff my face, based upon repeat visits or previous/present residency. It’s like choosing a favorite child, but someone had to do it.
Seattle
I currently reside in Seattle, and work at a cheese shop in the 14-month-old Melrose Market in Capitol Hill. So perhaps I’m a bit biased when I say that Melrose rocks. But really, I don’t think I am. It’s the best thing to happen to Seattle since Pike Place opened in 1907 and became the model for public markets nationwide. But Melrose isn’t a tourist trap, and you won’t find anyone hawking crappy t-shirts. It’s housed in two adjacent, restored historic automotive shops built entirely of reclaimed materials; there’s a soaring cathedral ceiling, and lots of exposed brick.
[Photo credit: Flickr user La Grande Farmers’ Market]
Although home to just four dedicated retail spaces and a wine bar, sandwich shop, and restaurant, Melrose has garnered lots of national media attention. The Calf & Kid (aka My Day Job) is a European-style fromagerie, while Marigold & Mint is a lovely little nook full of antique apothecary jars and cut flowers and produce from the owner’s organic farm. At Rainshadow Meats, without question one of the finest local/sustainable butcher shops in the nation, there are hard-to-find cuts like pork cheeks, and excellent housemade charcuterie.
There’s also Bar Ferd’nand, a miniscule wine and tapas bar, Homegrown Sustainable Sandwich Shop, and the jewel in the crown, Sitka & Spruce. Chef/owner Matt Dillon’s farmhouse mod space features an open hearth, room-length communal farm table, and rustic but refined, hyper-localized cuisine–this time of year look for foraged mushrooms, local goat cheeses, halibut, and Juan de Fuca spot prawns. Do.not.miss. Next door, Taylor Shellfish Farms–one of Washington State’s most beloved growers of oysters and Manila and geoduck clams–just opened a retail shop where you can scoop live shellfish from tanks, or puchase live Dungeness crab or housemade geoduck chowder.
Should you make it over to the Scandinavian-flavored Ballard neighborhood, be sure to dine at La Carta de Oaxaca (get there early or be prepared for a very long wait). Seattle can’t do Mexican food to save its life (I speak as a native Californian), with the exception of this Oaxacan treasure, where everything is made the slow, traditional way. Best of all, two of you can fill up–including beers–for under 30 dollars. For a more upscale treat, hit Bastille, a truly beautiful bistro featuring produce and honey from its rooftop garden.
Portland, Oregon
Portland has a vastly different vibe from easy-going Seattle. And while the attitude may be a bit much at times (do not raise the ire of a barista), it’s also got a phenomenal food and mixology scene (and yes, better coffee than Seattle). There’s no one neighborhood with all the great eats; they’re scatted throughout the city: Southeast, Pearl District, Alberta Arts District
Carnivores won’t want to miss Beast or Olympic Provisions (which also makes its own charcuterie for retail). There’s Cheese Bar, which specializes in beer parings, six glorious farmers markets, distilleries, artisan ice cream, and new favorites Lovely’s Fifty-Fifty (wood-fired pizza in the former–and much-missed–Lovely Hula Hands space) and Little Bird Bistro, the sister restaurant from former Food & Wine Best New Chef Gabriel Rucker of Le Pigeon.
If street food is your thing, Portland is swarming with food trucks, carts, and stands: Mississippi Avenue and downtown are both hot spots; check out Food Carts Portland for the inside scoop. If you feel the need to work off some calories in between food cart visits, (this is one of the best cities for outdoorsy types, after all), sign up for the Grub on the Go bike tour with Portland Urban Adventures.
Santa Barbara
I grew up near Santa Barbara, and have lived there a couple of times. It’s truly one of the most picturesque cities in the world, and over the course of 30-plus years, I’ve watched it evolve from sleepy small town to L.A. North. Spendy boutiques aside, Santa Barbara really didn’t start turning into a sophisticated dining destination until about five years ago.
The original hidden gems focused on locality–Bouchon, and the venerable Wine Cask (which recently changed hands and is now co-owned by the very genial owner of Bouchon) are still going strong. The executive chefs at both restaurants now lead farmers market tours, which I highly recommend. Both the Saturday and Tuesday farmers markets are major community events, and the sheer breadth of offerings–dozens of varieties of citrus, tropical fruit, olive and walnut oil, goat meat–is dazzling. Seafood lovers won’t want to miss the Saturday Fisherman’s Market, held at the Harbor.
The Hungry Cat is my favorite restaurant in town (it also has a raw bar), followed by the superbly fresh Arigato sushi. Milk & Honey makes fantastic cocktails (and the small bites aren’t bad, either), as does Blue Agave. My true addictions, however, are Lilly’s Taqueria–a downtown hole-in-the-wall where for under five dollars, you can stuff yourself senseless on the best street tacos this side of the border. I also never fail to get an adovado or carnitas burrito at Taqueria Rincon Alteño. The same guys have been running the place for at least ten years, and it always feels like coming home.
Oakland, California
Nearly a decade of living in Berkeley, on the Oakland border, has enabled me to see this much-maligned city grow up, both aesthetically and culinarily (it’s always had a great Chinatown and taco trucks). In the gentrified Temescal neighborhood, you can literally hit a different restaurant every night of the week on the block between 51st St. and 49th St. on Telegraph Avenue. There’s Asmara for Ethiopian, Chez Panisse alum eateries Bakesale Betty and Pizzaiolo; Doña Tomas, and the new outpost of San Francisco’s wildly popular Burma Superstar (delicious). On 44th, late night chef’s haunt Koryo has great, cheap Korean bbq. Just around the corner: the wonderful Sunday Temescal Farmers Market.
Nearby, on 51st and Shattuck is the new Scared Wheel Cheese Shop, while down on Grand Avenue, by Lake Merritt, is Boot and Shoe Service (sister to Pizzaiolo), Camino (chef/owner is longtime former Chez Panisse chef Russ Moore). Don’t miss Market Hall Foods in nearby trendy Rockridge.
Brooklyn
I admittedly don’t know Brooklyn well; I couldn’t tell you how to get from Point A to Point B. But I know that some of the best food in New York lies within this dynamic borough. In Williamsburg, keep an eye out for Leeuwen Ice Cream’s roving, butter-colored truck–after you enjoy the heavenly pizza at Fornino. I also love the Brook Farm General Store, which has all manner of lovely vintage and vintage-inspired items for the kitchen and dining room. Bedford Cheese Shop and Stinky Bklyn (in Cobble Hill) are two of the country’s finest cheese shops, full of esoteric domestic and imported selections.
Over in Bushwick at Roberta’s, chef Carlo Mirachi, a 2011 Food & Wine Best New Chef winner, fires up pizza and other treats in his wood-burning oven, and utilizes produce from his rooftop garden. If you’re still hungry, other tasty stops: Fatty Cue or Fette Sau (both in Williamsburg) for barbecue, Saltie for crazy-good sandwiches, (Williamsburg), and the oddest ice cream flavors ever at Sky Ice (Park Slope). Be sure not to miss the various weekend Brooklyn Flea markets, where you’ll find all manner of good-to-eat treats, artisan beverages from Brooklyn Soda, and retro kitchen equipment. Note: every Saturday is the Flea’s new dedicated food market, Smorgasburg, in Williamsburg.
My other top picks for great food, made with local ingredients:
Chicago
Denver/Boulder
Santa Fe
Portland, ME
Drop me a line and I’ll be happy to give you some tips on where to get your feed on!
[Photo credits: Portland, Flickr user qousqous; courthouse, Flickr user Silverslr; Vietnamese food, Laurel Miller; pizza, Flickr user h-bomb]
A new bill found it’s way onto the political docket in Hungary earlier this week, that if passed would create the world’s first “fat tax.” The Eastern European country’s parliament will now consider the bill, which would raise the price of foods that are deemed as unhealthy. Proceeds from the new law would then be used to cover the rising costs of state-funded health care.
When the bill was originally drafted a few months back, it was immediately dubbed as “the hamburger tax,” but later the Hungarian government decided that fast food restaurants would not be subject to the new tax. Instead, they’ve chosen to levy the tariff on items found in grocery and convenience stores that are deemed to have too much salt, sugar, or fat. If the law goes into effect, those items would go up in price by 3.7 eurocents or roughly 5¢. There will also be a 10% increase in the price of liquor and soft drinks as well.
The bill will be debated by the Hungarian Parliament later this summer, but is expected to easily pass into law, making the country the first to actually institute higher fees on unhealthy foods. It is estimated that the law would generate as much as 111 million Euros or approximately $157.6 million. Those funds that are sorely needed to help keep Hungary’s cash-strapped health care system afloat.
What are your thoughts on this so-called fat tax? Would you pay a little more for foods you love that might be deemed as unhealthy? Is this any different than the so called “sin tax” on cigarettes or alcohol?