Oceania

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Cook Islands, Sydney Opera House

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In the Corner of the World, Work and Play in Queensland

Exploring Richard Branson’s Virgin Oceanic

by Jon Bowermaster on

The first time I met Richard Branson we were in the kitchen of a small bed and breakfast in the high-Arctic Inuit village of Clyde River. Taller and blonder than I expected, he was dressed in full cold-weather gear and had just flown in by private plane to join a dogsled expedition. Slightly bemused, he was struggling to figure out how to microwave a cup of tea.

I think of that scene whenever he announces he’s setting off on a new adventure – whether by hot air balloon, cigarette boat or, as of this month, one-man submarine. While exceedingly bold, maybe even brave, I’m not convinced technology is his strong suit … which makes me a bit worried when he announces he intends to go deeper below the surface of the ocean than any man or woman before, to explore the bottoms of the five oceans.

His $10 million “Virgin Oceanic” is the continuation of a project begun by Branson’s friend and former ballooning partner Steve Fossett (whose small plane mysteriously disappeared over the Nevada desert in 2007). The goal is to take the ultra-lightweight sub to the deepest, least-explored parts of the planet … perhaps simultaneous to the date sometime later this year when his “Virgin Galactic” rockets its first paying passengers ($200,000 per seat) into space.Nothing Branson sets out to do is small. He’s become the Steve Jobs of high-end adventure in that it seems anything he proposes is quickly bought up by wealthy folks who would follow him anywhere. His attitude is equal parts measured and cavalier. “I have a great difficulty saying no,” he admits. “Life’s so much more fun saying yes.”

The Deepflight Challenger was built by the leader in sophisticated submersibles, Hawkes Ocean Technologies of Point Richmond, CA, and is the brainchild of renowned ocean engineer and inventor Graham Hawkes. Branson intends to use the 18-foot-long, 8000-pound craft in what he’s calling the Virgin Oceanic Five Dives project, hoping to take it to the deepest point in each of the five oceans. The Scripps Institute of Oceanography, Monterey Bay Aquarium Research Institute and Moss Landing Marine Labs have signed on to support the scientific efforts of the team, which will study marine life, the tectonic plates and help Google Ocean map the ocean floor in 3D.

Hawkes has also constructed submarines for upcoming explorations of the Gulf of Aqaba, Jordan, and a multi-year ocean expedition led by venture capitalist Tom Perkins.

“I love a challenge,” says Branson. “When I learned that only one person had gone below 18,000 feet under water and the sea goes down to 36,000-feet, it seemed to unbelievable. And talking to scientists and finding out that 80 percent of species on earth haven’t been discovered yet – that’s unbelievable. Knowing there are thousands of shipwrecks on the bottom of the sea that never have been discovered is pretty good fun as well.”

Searching for gold-laden Spanish galleons could be another part of the adventure, as is setting records. In the spirit of Fossett – who loved setting records and owned 115 when he died– the dives will include setting 30 Guinness World records. It is hardly a risk-free adventure. A leak or engine malfunction at depths where pressure is 1,000 times normal would be catastrophic, for both man and machine.

They hope the first of the Five Dives explorations will take place as early as this summer when explorer Chris Walsh captains the sub to the bottom of the Pacific’s Mariana Trench, more than 30,000 feet below sea level. Branson intends to captain the next trip, to the bottom of the Atlantic’s Puerto Rico Trench, a mere 25,000 feet below.

The other three areas to be explored are the Diamantina Trench in the Indian Ocean (26,041 feet), the South Sandwich Trench in the southern Atlantic (23, 737) and the Molloy Deep in the Arctic Ocean (18,399).

The carbon fiber and titanium submarine should be able to go 7 miles below the surface of the sea and be on its own for up to 24 hours, though the hope is that each trip to the bottom, and return, will take no more than five hours. Its ‘wings’ will essentially allow it to ‘fly’ over the ocean floor collecting data.

Before each dive remote-controlled vehicles (ROVs) will be sent down, armed with bait, to stir up marine life, which will be filmed by the submarine that follows.

Branson already owns a three-person version of the sub, also built by Hawkes – the “Necker Nymph” – which he rents for $2,500 a day at his private Caribbean island resort.

“This experimental trip to the bottom of the ocean could lead to bigger crafts,” says Branson. “We’ve coined the phrase aquanaut – anyone who goes below 20,000 feet – there’s only one person at the moment and it would be fun to make as many aquanauts as there are astronauts.”

Branson is familiar with adventuring risks. In 1972, marlin fishing off Cozumel, he swam two miles to shore when his boat was swamped by 10-foot waves. In 1977 he was the first to try flying a kind of tricycle with wings and managed to land it after soaring hundreds of feet off the ground; its inventor was killed a week later doing the same thing. He’s been nearly killed skydiving and rappelling down a Las Vegas hotel and plucked from the ocean on numerous occasions when his balloons went down.

When we traveled together in the Arctic, Sir Richard (only his mother still calls him Ricky) told me about getting lost in the north woods of Canada when one of his ballooning adventures went awry. “We called on the radio and told the guy who responded that we were on a frozen lake surrounded by fir trees. He paused a minute before saying, ‘Well, this is Canada … you could be in any of ten thousand places.’ ” A rescue chopper picked them up eight hours later.

Such luck won’t be an option at 25,000 feet below; if something goes wrong down there he better have packed an extra set of wings.

Habits and a new path towards sustainable fishing

by Jon Bowermaster on

Old habits die hard, especially when it comes to fishermen and their daily catch. With many species of fish around the globe hammered by overfishing, laws are being written and enforced to protect them, which sometimes means convincing indigenous fishermen to alter centuries-old traditions.

But changing fishing patterns that go back multiple generations can be a hard sell when it is the legends and skills of a great-grandfather, for example, that still drive traditional hunts for green turtles or whales, dolphins, manta rays, sharks and other now-threatened species.

Sometimes, of course, it’s not family tradition that propels the illegal hunting by indigenous fishermen, but greed and willful ignorance of modern-day laws.

A recent story in the New York Times highlights the dilemma of pink river dolphins in Brazil’s Amazon River. The subject of legend (it is thought they are magical creatures that can turn into men and impregnate women), they are also endangered. But that’s not stopping locals from hunting them and using them as bait for catfish (attracted by the strong smell of dolphin meat) or simply killing them to eliminate them as competitors for catches. From the river fishermen’s perspective there are too many dolphins, they’re a nuisance and hardly need protection.

“We don’t like him; we are his enemy,” one fisherman told the Times. “I killed one when I was waiting for the fish to bite. He kept coming closer and the fish were leaving, so I harpooned the dolphin. I couldn’t stand it anymore.”

Experts in the region suggest thousands are killed every year – out of a population of just 30,000 – though they are supposed to be protected by law.

Though they risk prison sentences, fishermen know enforcers are spread thin around the vast Brazilian Amazon. Evidence of the hunt is hardly hidden, with the genitals of river dolphins sold at open-air markets as aphrodisiacs, alongside oil from anacondas and crocodiles.

1. Certain island groups in the Pacific, from Hawaii to Tahiti, are still home to endangered green turtles. The biggest hard-shell turtle in the sea they can weigh over 400 pounds. Despite laws prohibiting taking them, it is still common to find turtle soup and turtle meat on tables, especially at ceremonies. A few years ago I was on the remote French Polynesian atoll of Raritea (where Thor Heyerdahl’s “Kon Tiki” had washed up in 1947) and locals were preparing a feast to celebrate the opening of the island’s new airport. The president was flying in to cut the ribbon. In his honor local fishermen had brought back three giant green turtles for the feast, each weighing more than 400 pounds. Finding the endangered turtles was not hard and the fishermen knew what they were doing was illegal — they took me to see them where they’d hidden them beneath palm fronds — but that didn’t stop them.

2. Despite a variety of international laws on the books since 1931 – a moratorium against whaling was established in 1982 — whaling by indigenous communities continues around the globe. Japan is of course the most prolific and renowned, hunting whales off its own shores but also venturing far into the Southern Ocean near Antarctica every year. But the Japanese are hardly alone: Inuit groups across Canada continue to hunt and harvest whale meat, which the government admits it allows more out of political expediency than good conservation; in the Faroe Islands around 950 long-finned pilot whale are killed every summer by locals who claim the hunt is an important part of their culture and history while animal-rights groups protest it as cruel and unnecessary; Greenlandic hunters take 175 whales per year, making them the third largest hunters after Norway and Japan, and have recently gotten a concession from the International Whaling Commission to take two big bowhead whales each year until 2012; indigenous whaling communities also continue to hunt in Iceland, Indonesia and Russia. In the United States whaling is still done by nine different indigenous communities in Alaska, taking about 50 bowhead whales a year from a population of 10,500 and one or two gray whales each year; conservationists don’t believe these numbers are sustainable.

3. In the Philippines the reef fish Mameng (also known as Maori or Humphead Wrasse) is considered one of the world’s most valuable fish and can be found in high-end restaurants in Hong Kong, Singapore, Taiwan and Malaysia. In particular, its lips are regarded an expensive delicacy. The Mameng is also endangered, thus fished illegally. Big, colorful fish (six feet long, more than 400 pounds), the Mameng have long been classified by the International Union for the Conservation of Nature (IUCN) as “at risk,” meaning they may soon be extinct. Still divers take them daily with compressors who fish the shallow reefs of the southern Philippines, usually capturing them by the highly illegal method of cyanide poisoning (the fish are stunned by a squirted mixture of sodium cyanide, which of course kills everything in the area, including corals, sponges and other fish). The captured fish are then fed in pens and fattened for traders, mostly from mainland China. Philippine fishermen are also known to hunt both devil rays and manta rays – both on the IUCN’s “near threatened” list – usually taking them at night using strobe lights and nets.

4. While illegal shark finning gets most of the attention in the waters off the highly protected Galapagos National Park and marine reserve, the illegal taking of sea cucumbers in the surrounding seas has essentially stalled future growth. While quotas are in place, allowing up to 2 million sea cucumbers to be taken each year legally, recent annual catches have been coming in at just over a million. “That’s not because the fishermen are taking any less,” says Sea Shepherd’s Galapagos director Alex Cornelissen, “it’s because the other one million are being taken illegally and not reported.” Giant bags of sea cucumbers, headed for ports across the Pacific in China and Japan, are confiscated each year in mainland Peru. “But it’s a mafia-like organization that transports them,” says Cornellisen, “which is very hard to stop.” The last time a Sea Shepherd activist uncovered a cucumber smuggling ring a hit was put out for his life. The pay off? $40. “Life is cheap in Peru,” says Cornellisen.

Sydney’s Darlinghurst neighborhood: charm, croissants, and cocktails

by Laurel Miller on

In a city chock-full of charming, Sydney’s Darlinghurst neighborhood is a tough contender. Not that it’s an easy choice. If it’s parks, quirky boutiques and specialty food shops, cafes, cheap ethnic or fine dining restaurants, bars, lattice-bedecked row houses, cliff-top beach paths, or Harbour views you want, there’s no shortage of neighborhoods that deliver.

Me, I’ll take Darlinghurst. This semi-residential Eastern neighborhood is wedged between the backpacker ghetto of King’s Cross, and the more sedate Potts Point and Surry Hills. What I love about Darlinghurst is that it’s possible to feel like a local if you make it your home base; something that’s not easy in tourist-thronged Sydney.

One of my favorite pastimes is looking at houses, and Darlinghurst has plenty of eye candy in the form of narrow, winding streets, sweet little row houses, and pockets of greenery. But the neighborhood is also a cornerstone for Sydney’s exploding “small bars” scene. Turn around, and whack! Another stylish spot to imbibe (and snack) has opened its doors.

Sydney also doesn’t want for coastal walking paths, and Darlinghurst is just a short stroll from the lovely Opera House to Royal Botanic Gardens Walk. Within minutes of checking in to my hotel, I was headed out for a run along the Harbour. It’s hard not to feel like the luckiest person alive when you have that kind of view for inspiration.

Sleeping
While Darlinghurst has a handful of accommodation options (depending upon budget, most visitors choose the janky hostels of King’s Cross, or opt for the diverse–and more costly–options in the nearby CBD).

%Gallery-124555%My pick is the groovy Kirketon Hotel, a member of Australia’s boutique Eight Hotels collection. Located on a leafy portion of Darlinghurst Road, it’s just steps away from bustling Victoria Street. After a full remodel in ’08, the 40-room Kirketon is now a swank goth/art deco/mod-hybrid. I love it, mirrored hallways, dim lighting, chandeliers, smokey color scheme, black facade, and all. It’s slick, sexy without trying too hard, and the bright, well-designed rooms are kitted out with comfy beds and modern amenities.

Despite the trendy vibe, the Kirketon is peaceful and not at all pretentious, thanks in part to the genuinely friendly, helpful staff. Come night, however, this hotel is hopping because of its award-winning bar, Eau de Vie (more on that, below).

Eating
Darlinghurst has lots of dining options, but for me, it’s all about breakfast. Right across from the Kirketon is La Petit Creme, a funky French coffee house serving delicious crepes, pain chocolat and other breakfast treats, and bowls of cafe au lait.

Arguably one of Sydney’s most beloved breakfast spots (equally wonderful for lunch) is Bill’s, owned by acclaimed chef Bill Granger. Granger is one of a handful of Aussie chefs who helped put “Mod Oz” cuisine on the map. Expect bright, seasonal fare inflected with Mediterranean and Asian flavors. It’s a total travel article cliche, but the ricotta hotcakes with bananas and honeycomb butter, sweet corn fritters, or toasted grain cereal with vanilla-poached fruit, yogurt, and honey really are the best way to start a day of sight-seeing.

My new breakfast (lunch/snack/drunken late-night munchies) obsession, however, is Infinity Sourdough Bakery, located around the corner from the Kirketon. I’m totally convinced that anything that emerges from the ovens at this adorable takeaway will be amazing. Four visits in a single day did nothing to disprove this theory (not counting other carbo-loading sessions). The almond croissants are life-changing, but the pizzettas, ham and cheese turnovers, bread, and other pastries are also excellent.

…and Drinking
Wherever you lay your head, be sure to stop by Eau de Vie, 2010’s Australian Bar Awards Bar of the Year. It’s a living room-like spot on the Kirketon’s ground floor, with a moody, Prohibition-era vibe (I’m of the “it can’t be a speakeasy if it legally sells cocktails” school of thought, because I’m a pain in the ass like that.)

Eau de Vie specializes in seasonally-changing, contemporized classic cocktails that, if a bit precious and theatrical, are crafted with the utmost precision. If you’re interested, one of the friendly mixologists–all of whom possess encyclopedic knowledge–will tell you everything you might care to know about your drink. Said drinks don’t come cheap, although there are plenty in the $16USD range. The $32USD syrupy smooth Old Fashioned made for me by “Dr. Phil,” however, was without a doubt the best I will have in this lifetime. Why so spendy? Ron Zacapa Centenario 23 (as in years-old) rum, housemade bitters, a puck of ice compressed to order in a copper Tyson ice mold, and open flame were involved.

In the small bar category, Darlinghurst boasts some of Sydney’s favorite newbies (all of the following serve bar snacky food/small plates). At The Passage, expect refreshing libations such as the Professor Plum (plums macerated in Queirolo plum pisco, shaken with lemon juice and Madagascan vanilla syrup), or a Coconut and Kaffir Lime Daquiri, served up with a garnish of pandan leaf.

Lotforty, a miniscule candlelit tapas bar, offers up jugs of sangria ($20AUD), as well as cocktails, and fried, grilled, and crispy treats such as “bbq” King Prawns with orange, fennel, and mint salad. At wine bar Love, Tilly Devine (named after an infamous neighborhood Madame of the 1930’s), the extensive list of international offerings is meticulously chosen and categorized. Sip with slow-roasted octopus with new potatoes and aioli, Macleay River rock oysters, or Burrawong duck liver pate with sweet and sour onions.

Technically, Sticky Bar is in Surry Hills (known for its eclectic shops and ethnic restaurants), just a short walk from the heart of Darlinghurst. Sticky is such a funky, sexy, odd little space I can’t help but include it. It’s a bitch to find (especially after a few drinks), as you need to enter through sister restaurant Table for 20, and climb a narrow flight of stairs to enter the bar. The decor is decrepit-Victorian-mansion-meets-Old-Hollywood: overstuffed vintage velvet chairs, leather ottomans, ornate chandeliers, exposed brick, and shadowy nooks and crannies. Order a glass of domestic wine or a wickedly strong cocktail from the blackboard menu, settle back, and watch the scene (the music’s loud).

Shopping
Darlinghurst isn’t the best place if you’re a bargain hunter (try the vintage clothing stores in uni-district Glebe, instead). But if you have the cash (or are a bit of a masochist), you’ll find no shortage of on-trend boutiques featuring up-and-coming Aussie clothing designers, shoes, high-end vintage, luxe skincare products, book stores and whimsical home decor. Darlinghurst Road, Victoria Street, and Liverpool Street also have a fair number of shops. I like Blue Spinach, a “luxury consignment” store where you can score affordable treasures if you do some digging. Popular boutiques include Diederic the Cat, which offers American and Euro fashions, and Alfie’s friend Rolfe. This self-described “little Aladdin’s Cave of Australian designer labels” is heaven if you’re looking for quality sartorial souvenirs.

Getting There
Qantas flies non-stop to Sydney out of LAX and DFW, with extensive code share connections available from major cities throughout the country through the partnership with American Airlines. Tourism Australia’s website will provide you with all the information you need to plan a holiday.

Click here to watch one of Eau de Vie’s mixologists create a signature cocktail (don’t miss Dr. Phil’s “Whisky Blazer!”)

[Photo credits: cottage and Oxford St., Flickr user iambents]

How to get a second passport

by Alex Robertson Textor on

A second passport sounds glamorous. And in point of fact, it is glamorous. There’s no debating the matter. Possessing a second passport gives its bearer bragging rights and the ability to feel a wee bit like a spy, especially when he or she is traveling with both passports in tow.

So you want to get a second passport and feel like an undercover agent? Not so fast. The US State Department allows Americans to obtain a second US passport under two circumstances only: [1] when a particular passport stamp will prevent entry into certain other countries the bearer intends or needs to visit, and [2] when a foreign visa application’s processing time interferes with upcoming international travel.

The first loophole addresses diplomatic barriers to travel. The chief example here is the Israeli passport stamp. Several countries refuse to admit travelers with an Israeli stamp (as well as Jordanian or Egyptian entrance or exit stamps from Israel‘s land border crossings with Jordan and Egypt) in their passports.

With an Israeli stamp in your passport, you may be refused entry to Algeria, Iran, Lebanon, Libya, Saudi Arabia, Sudan, Syria, and Yemen. Anecdotal evidence from friends and various online sources indicates that some countries are stricter than others, with Lebanon and Syria particularly unbendable. The bearer of a second passport can alternate between passports selectively, thus making sure that he or she will not be refused admission for a years-old Israeli passport stamp at, say, the Damascus airport.

The second circumstance addresses the problem of bureaucratic delays. People with upcoming travel scheduled while their passports are unavailable as a consequence of a foreign visa application (or another procedure involving a foreign government) can apply for and receive a second passport.

The second passport is only valid for two years. In addition to the required form and photographs, applications must include evidence of upcoming travel and a letter explaining the applicant’s specific need for the additional passport.

Fishing in the French Polynesian waters

by Jon Bowermaster on

Fakarava Atoll, the Tuamotus, French Polynesia – Maru’s 16-foot, plywood fishing boat, steered by one metal rod coming straight out of the floorboards in his left hand and accelerated by another rod held tightly in his right hand, hugs the eastern edge of Passe Garuae. One of only two passes accessing the atoll’s thirty-six-by-twenty-one mile lagoon, twice day big water rushes either in or out and navigation requires years of experience.

As we try to edge our way out onto the South Pacific for a day of fishing, currents at the heart of the pass are running out at about seven knots, creating what appear to be standing riptides. If we were anywhere near the center, we’d most likely be cart wheeled by the fast-moving water and big waves.

Maru, a 46-year-old native of Fakarava – the Tuamotus’ second-largest atoll – has driven boats through here thousands of time, so far without incident. I’m hoping his luck stays.

Despite a population of about 700 on this remote atoll 150 miles north and east of Tahiti, there are surprisingly few people making a living off fishing. It’s not because there aren’t fish, but because the big industry here – black pearls-has become more lucrative and in some respects easier. Though the boom in the growing of black pearls has weakened the industry a bit in recent years by flooding the market – every Polynesian with access to the ocean wants in on the business – it doesn’t require risking life and limb on the open ocean everyday.

Maru tells me he prefers this life than the more intensive routine of seeding oysters and monitoring them for more than a year and a half, hoping they’ll produce pearls. His days are routine, leaving from the docks of Fakarava’s one town around six and returning by two or three in the afternoon. His catch provides the bulk of the fresh fish for the atoll’s residents. This day he’ll take a dozen big mahi-mahi, spearing them from his boat while simultaneously steering and accelerating. He surveys for signs of a small school – watching for the big fish to break the surface – and then chases them down, tiring them. It requires a skill-set few Westerners can imagine: Steering, accelerating, scouting and spearing, all with only two hands.He is a man of few words, especially when intent on the catch. But after he pulls in his last fish of the morning he admits that he feels “more alive” when he’s out on the sea. Today the ocean is nearly glassy-calm, though there are days when it is not quite so paradise-like. Gray skies and big winds do visit this corner of French Polynesia, though he admits they are rare.

Fishing for jacks or sharks inside the big lagoon is an option, but for the big, wild fish – bonito, yellow-fin tuna, mahi-mahi, barracuda or paru, a large red perch – the ocean is the place.

My real curiosity with Maru is if there are plenty of fish here in this part of the Pacific or if numbers are decreasing. Since he fishes six days a week, he’s the best source on the atoll and assures me there are plenty of fish in his ocean and that he catches as much as he wants, on any day.

The biggest pressure here is not what the locals take from the sea though; it is the pressure of illegal fishing by big boats from China, Japan, Europe and even South America. A 200-mile EEZ protects all of French Polynesia’s 130 islands and the territory has agreements with some fishing fleets to allow quotas on yellow-fin tuna catches. But last year a Spanish trawler with motor trouble was towed into the Marquesan island of Nuka Hiva, loaded with illegally caught fish. A Venezuelan boat was fined $635,000 and its captain jailed for a month recently for taking at least 80 tons of tuna over a few weeks in the same waters.

The beautiful, seemingly trouble-free waters that surround us this day are emblematic of a global ocean dilemma. While there are plenty of international and local laws on the books to protect against poaching and illegal fishing, enforcement is very difficult. The 130 islands of Polynesia cover just 1,622 square miles of land but the territory includes nearly 1 million square miles of ocean. With a small Navy, supported by tax-dollars from France, surveying all that blue is a difficult task.

To Maru, such concerns seem to come from another world. His focus is pretty narrow, mostly on tomorrow, maybe the end of the week. He says he rarely sees signs of international fishermen – though they are out there, all around – and brags that on any given day he can fill his bright-red boat with big, colorful fish. The trickier challenge for him is that the market is not what it used to be.

“It used to be that everything I caught was sold in Fakarava,” he says, after successfully navigating against still-outgoing currents in the pass and into the lagoon. “Now, because we get so much food flown in or by cargo boat from Tahiti, there are less people buying.” He often ends up freezing part of his catch and selling it to bigger boats heading back to Tahiti.

“It’s easier when I sell everything to my neighbors,” he says. “But wherever the fish sell, I’m happy.”