Dying To Cruise? New Website Spreads The Excitement, And Ashes

by Chris Owen on

Rabidly loyal fans of cruise vacations would be reluctant to cancel their trips, even with news of Norovirus outbreaks among passengers. Stories of ships tragically grounded or on fire do not even make them blink. These travelers are going to cruise no matter what, skipping other travel options to feed their addiction. With these travelers in mind, a new service is available to assist with even more luxurious cruise reservations — in the afterlife.

My Final Cruise handles the spreading of ashes at sea, complying with all environmental laws and allowing a great deal of input from their clients in a pre-need sort of way. Clients can choose to plan their own final cruise catering to their needs whether they want an accompanied service with friends and family in attendance or would prefer that their ashes be delivered and placed by the ship’s senior officers.

Those with a vision for what kind of service they might want can specify if they would like a meal following the service, a specific prayer or a poem to be read, a function in a private bar or to have those in attendance participate in a favorite activity they previously enjoyed.My Final Cruise also has a world map online that will record and display that final resting place at sea. In addition to the longitude and latitude, clients may add photos, a memorial and even a short video to share with others. The map is public, allowing government agencies to verify the exact location.

With a selection of biodegradable urns priced from $149.95, My Final Cruise caters to eco-concerned cruise travelers who can be sure their carbon footprint is low, even on that final cruise.

[Flickr photo via Official U.S. Navy Imagery]



Culinary Cab Confessions: The Search For Tacos And ‘Authenticity’ In Mexico

by David Farley on
The first taxi driver I met in Puerto Vallarta had other plans for me. “You want to go to peliculas?” he asked, looking at me through the rearview mirror. I didn’t particularly want to go to a movie. Especially not the kind he had in mind. “It’s a good movie,” he said in Spanish and then laughed in the way that would have required him to rub his hands together if they weren’t occupied with dodging pedestrians and dogs, as we tore through the streets of this seaside Mexican town.

“Okay,” he said. “Chica? You want a chica?”

“No,” I said. “I already told you. Quiero comer.” I want to eat.

And just then, he poked his head out the window at a short-skirt-wearing, twenty-something female standing on the sidewalk and said “Yo quiero un taco!” and laughed again. He jilted his head back at me and said, “Que una pussy!”

I was hoping to do another installment of my Culinary Cab Confessions in which I test the theory that taxi drivers are a knowledge repository of the best (and cheapest) places to eat, the out-of-the-way gems that you just don’t stumble across. Except this rotund, randy cab driver I was currently with was a knowledge stockroom of other carnal pleasures. Just not the kind I was seeking. I grew up in southern California where Mexican cuisine has become something of a default comfort food. Having lived in good-Mexican-food-deprived New York City for the last nine years, I relish the moments when I’m in a place that has good Mexican food (like, say, Mexico, for example). I just had to find a cab driver who would show me the right place.

When I arrived in this city of 250,000 I immediately had jumped in a cab and pointed it toward the old town. The driver recommended I eat at El Moreno, a taco stand in the Zona Romantico, the cobblestone-street-and-tourist-laden part of town. I found El Moreno, and then I found another taco cart. And another. Two hours later, I had eaten octopus tacos, steamed marlin tacos, several variations on the theme of pork tacos, and unidentified fish tacos. I swore by the time I left I’d be encased in tortilla shell myself. Some of the tacos were good. Some were excellent. All included a requisite gringo or two eating with me.

There were several questions that were nagging at me: Where could I go in town with fewer gringos? Did it really matter? Would my experience be more “authentic” if I were the only non-local? I asked the concierge at my hotel (about where I could eat without encountering other tourists). “No,” she said, shaking her head at me. And then another question arose: was I just being a culinary traveling snob?

“These places don’t exist,” said the concierge when I repeated the question on where I could find good tacos in a gringo-less environment. “We go to the same places the gringos go.” Or, rather, gringos go the same places the locals go. Still, I persisted. There had to be a taqueria-crammed neighborhood that tourists don’t venture to. “No, no, no,” she said. I sighed and walked away.
And then I got in a cab. I explained to the driver what I wanted and he knew immediately where to take me. La Aurora, a neighborhood that was about 10 minutes away.
He let me off at Universo, a street-plaza that was lined with food carts. There were carnitas tacos, porklicious tortas and a guy making Frisbee-sized hamburgers. (I’m not exaggerating.) I settled in at Taqueria Don Roque and ordered the house specialty: the al pastor tacos, the meat of which was shaved off of a huge hunk, like at a shwarma joint. The spicy pork in the tacos was intermingled with chunks of pineapple, an additional taste stratum that I very much appreciated. I ordered two more.
There was a fat man lounging in front of a grill on the corner of the intersection across the street. I wandered over and realized my presence had just roused him out of a sleep. He said he was from Michoacan and was selling a typical snack of his home region: roasted chickpeas. I bought a bag and strolled around the plaza gawking at what to eat next. The chickpeas were still in their encasing, making eating them a tad difficult but worth every juicy chickpea stream that was running down my forearm. I still had no answers to my questions about travel and the “authentic” experience some of us seek. I did, though, have one answer: I’d found the place I was looking for.

Got Geoduck? An Epic Clam Dig On The Olympic Peninsula

by Laurel Miller on

It’s a drizzly late March morning at Hood Canal, a fjord-like arm of Washington State’s Puget Sound two hours west of Seattle. The air is briny and pungent. Douglas-fir trees and fog-shrouded inlets dot the shoreline. Bald eagles soar overhead while dozens of harbor seals bob in the water.

Armed with a shovel, a hand trowel and a five-gallon bucket, I’m attired in hip waders and neoprene. I slosh through the shallow water — stumbling over oyster shells, tufts of eel grass and starfish — searching for telltale, two-inch, oval holes in the sand from which the tip of a mollusk siphon may protrude (a visual cue known as a “show”).

The elusive creature I seek is Panopea generosa (a Latin name that will seem far more hilarious when you check out the gallery below), the geoduck clam. At first glance, the geoduck is unarguably, hideously, phallic — there’s no polite way…ahem….around it.

Possessed of a leathery neck, or siphon, that stretches up to three feet in length, the world’s largest burrowing clam tends to freak Americans out. In Asia, it’s revered as a delicacy and aphrodisiac, yet it’s native to the waters of the Pacific Northwestern U.S.

[Photo credits: Langdon Cook]

%Gallery-151127%I, too, found geoduck disturbing, until I moved to Seattle, and found a small pile of it on my plate while dining at Spring Hill, award-winning chef Mark Fuller’s restaurant (recently rechristened Ma’ono). Dressed with a tart lemon peel relish, the meat was slightly sweet and briny, with a subtle, satisfying crunch. Fuller loves geoduck for its ease of preparation, and “mild, clean flavor and snappy texture.” He prefers to serve it raw, with some citrus, olive oil and a bit of coarse sea salt. The “king” clam is also used as sashimi, sautéed or hot-smoked.

Seattle forager, author (Fat of the Land: Adventures of a 21th Century Forager, Skipstone Press), food blogger, and back-to-the-land Renaissance man Langdon Cook prefers geoduck in an Asian-inspired ceviche, marinated with lime juice, a touch of fish sauce and brown sugar, and diced red onion, Serrano chile and shredded, green (unripe) papaya or mango.

Since I love tracing food to its source, I asked Lang to take me ‘duck hunting. After catching the ferry to Bainbridge Island, we drove to the eastern side of the Olympic Peninsula; Hood Canal has a number of state parks with wild geoduck. While not seasonal, March is when mandatory harvest licenses are issued; you can obtain them here through the Washington Department of Fish & Wildlife. Low tides in July and August are ideal for geoduck harvest, because it stays light late, and the weather is at its best.

At Dosewallips Tide Flat (part of a lovely state park), we discovered the water higher than anticipated, but fortunately, we had Taylor Shellfish Farms manager John Adams to provide his considerable expertise. Instead of digging in sand, we’d be shoveling against the clock in heavy, sticky substrate. Despite this setback and even in drizzling rain, the aesthetics were spellbinding.

When I finally spotted a show, after much difficulty and with the help of my geoduck-senseis, we laboriously dug a three-foot-deep pit adjacent to the clam in the gloppy, shell-laden substrate. Since it was my story, I had the glory of actually winnowing the recalcitrant little bastard out of its burrow.

Immersed to the shoulder, sodden and stinking of tidal effluence, I finally manage to extract the clam. I triumphantly fist-pumped my three-pound prize in the air, while its leathery siphon drooped to the side like a dehydrated tongue. We capped off the day by collecting a bucket of littleneck clams from the beach, and then Lang took me to his home in Seattle for a tutorial on removing the “gut ball” from a geoduck. Unsurprisingly, gut ball soup is also a delicacy in Asia, but I can safely say this particular food trend won’t be catching on in mainstream America. You can quote me on that.

I went home with my siphon (I generously left Lang with the shell and gut ball; he did, after all, do most of the digging), and made sashimi. You know what? It tasted damn good. So did the clam linguine that followed.

Puget Sound’s Taylor Shellfish, a fifth-generation, sustainable mariculture farm, is the world’s largest producer of farmed geoduck. They’re sold live at Taylor’s retail shop in Capitol Hill in Seattle or online, $24.95 per pound (minimum two pounds). To order, click here. The site also features a video on how to clean and prepare geoduck.

Photo Of The Day: Old Mill

by Chris Owen on

This Photo of the Day comes from Gadling Flickr pool member James Wheeler who captured the image using a Nikon D5000 and is titled “Oil Mill.”

James describes the image as “thee remains of an old mill that was in operation in the early 1900s. This is just a short walk from West Vancouver along a well-marked hiking trail.”

Upload your best shots to the Gadling Group Pool on Flickr. Several times a week we choose our favorite images from the pool as Photos of the Day.

Photos From New York City’s New TRYP Hotel

by Grant Martin on

Every time a new brand takes root in the United States our ears perk up. New York City‘s TRYP hotel is one of those instances. Though it’s a Wyndham brand, TRYP’s influences are distinctly Spanish and unique with Mediterranean tones and styles detailing many of the hotel’s appointments. The product is a clean, warm atmosphere that seems to work well for social travelers and groups of people – slightly less pretentious than a straight cut business hotel and much more professional than a run-of-the-mill airport hotel.

On assignment at the New York Times Travel Show earlier this month we stopped in to grab a few photos of the property and get an idea of what the rest of North America has in store; the TRYP Quebec opened in late March and a handful of other properties are also planned for the region. Check out the photo gallery below and read more about the TRYP hotels in the profile by McLean Robbins earlier this month.

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