The Slowest Marathon in the World

by Iva Skoch on

Combining running with wine tasting? Leave it to the French to invent a marathon that actually sounds like fun. And reporting from Medoc, France over a glass of magnificent red wine, I can confirm that it is.

The annual Marathon du Medoc in the Bordeaux region of France ended just a few hours ago in scorching heat of some 100F. Although the fastest man ran the 42-kilometer (26-mile) track in 2 hours and 28 minutes, most other people did not run this for the adrenaline as much as the “vino”. Over 8000 people from all over the world came here to race through picturesque French villages dressed up in more or less creative costumes. I must say that there were disturbingly many men in drag or dressed up as babies, pacifier, diapers and everything. Pirates of the Caribbean and sailors of all kinds were a huge hit this year.

The marathon route goes through some of the best chateaux of this region and provide runners as well as spectators the opportunity to try Medoc’s wine. Hence the slowest marathon in the world title.

If you haven’t already, put this on your list of things to do before you die (or become lame). It is absolutely worth it.

Hood River Hops Fest

by Erik Olsen on

Always eager to provide Gadling readers with timely information on great festivals and celebrations around the country (particularly those involving beer), I’d like to bring your attention to the coming Hood River Hops Fest which starts on October 7.

The event takes place in lovely Hood River Oregon and promises a taste of delicious beer and wine from 35 regional breweries and four wineries.

And you might as well bring the kids, because in addition to quaffing suds and listening to live bands, the litluns can head over to the Children’s Corner for puzzles, a train set and a rock-climbing wall.

For more info, check here.

Brittany’s Tasty Food

by Neil Woodburn on

Ah, Brittany.

This little corner of the world was basically unknown to me when I hopped on a train a few years ago and suddenly found myself in a beautifully rugged part of France that has distinct a Irish feel to it, but far better food.

Most first-time visitors like myself come for the amazing beauty, but it’s the food that keeps others coming back many more times.

Travel & Leisure has put together one of their great, in-depth articles on the culinary joys of Brittany and I challenge you to read it and keep all the drool in your mouth where it belongs.

Take, for example, beurre aux algues – seaweed butter. On their first day, writers Matt and Ted Lee discovered this little gem which evokes the “sweet, creamy, salty flavor of a dense shellfish bisque” when spread on a baguette.

After indulging this tasty victual, they embarked on a culinary adventure, trying a variety of strangely paired ingredients which never disappointed.

I was most jealous of their oyster experience. Brittany is perhaps most famous for its world-class oysters which one can buy fresh along the ocean side for just $5 a dozen and which impart a “a sweet, cucumber-tinged brininess” when consumed.

And then of course there are the local apples, sea snails, lobsters, sea bream, salt and world class chefs to mix it all together.

Okay, time to clean up my drool and move on to another post. Sigh…

GADLING’S TAKE FIVE: Week of September 3

by Adrienne Wilson on

Time for our weekly fav’s. Want to hear em’, here they go:

5. Passport Rules Changing:
This one was just posted today, but let’s just go over it once more – know the passport rules before getting to the airport. There are some small changes like needing a passport to get into Canada and others. With the changing times there are changing passport rules. Don’t be fooled my friends.

4. Salmon Festival:
Having just discovered all the amazing wonders found in a nice succulent piece of salmon over the last two years I was reeled into this Salmon Fest piece. If you’re heading northwest this year place this on your itinerary, radar or whatever. The event takes places September 28-October 1. Be sure to send some my way.

3. Museum Day:
Free admission into museums is blog worthy. So what if it only costs you $6-$10 dollars for entrance in the first place. A savvy traveler knows the wonders on saving an extra buck or two. On September 30 save some of that dinero when some 500 museums across America will waive admission fees.

2. Sagrada Familia: Construction Update:
These are the kinds of updates you may never find in your nice little guidebooks. Thanks to Iva and her watchful eye we discover that the never ending construction on Spain’s Sagrada Familia is still going on. Has that kept it from being one of Spain’s top visited attractions? Of course not, but the updates are always welcome!

1. Lifelist: Inca Trail:
Looks like Erik is reviving the Lifelist feature and I’m more than glad. To kick it off he goes into the How, When, Where, What and Why’s of visiting the Inca Trail and why (if it already isn’t) you might want to jot it onto your own Lifelist.

Kung Pao Chicken with Olives?

by Iva Skoch on

One of the great joys of traveling is undoubtedly the food one gets to sample. That applies not only to the local specialties. When traveling, I always like to taste how different cultures handle cuisines that are exotic to them. For example, how often do you see mayonaise on those fries that came with your burger? That’s how you’ll normally get them in Europe.

Chinese or Thai cuisines are my favorite ‘culture barometers,’ since they taste completely different everywhere: each culture injects a bit of their own taste into it. In Prague, for example, you will be hard-pressed to find a Chinese restaurant that does not automatically serve their dishes with parsley, cucumber and tomato (the two Czech staple vegetables) on the side. In the US, on the other hand, you almost always get the convenient ¨soup, eggroll or salad¨ choice with your Chinese meals. I certainly did not see that anywhere in China.

Today on the Costa Brava in Spain, I actually saw Kung-Pao chicken garnished with lettuce and olives. Part of the Spanish-Chinese diet, I imagine?