Ask Gadling: Keeping your romance alive from the road

This week’s question comes from Natasha in West Hollywood, who travels frequently for work.

“I have a personal assistant job that requires me to travel about two-three weekends out of every month. I like the travel, but it’s taking a toll on my relationship with my boyfriend. I know this sounds lame, but if you travel all the time, how are you supposed to have a life? I don’t want to/can’t quit my job for financial reasons. Am I being selfish? He gets really jealous and I don’t blame him, he doesn’t get to go out on the weekends like a normal couple. Should I just accept being alone until I can cut down?“

Gadling: This is a question we totally understand at Gadling, as many of us travel all the time, too. It doesn’t mean we are bad people or any less dedicated to our significant others; it’s just our job — and one we happen to love. Here’s my advice, and though I’ll address this to Natasha, it works for men, too:

1. Communicate.

You will fight about the travel if you don’t talk about it. Hash it out in person. Listen to how he feels, tell him how you feel, and find a place where you and he can both accept the situation. If you have to/want to travel and he doesn’t make peace with it, you’re never going to be a happy couple. Period. It’s also a good idea to set boundaries and/or routines, like how many calls per day (or per week) is appropriate. If the two of you agree, or at least settle on a compromise and both hold up your end of the bargain, your relationship should be able to withstand time apart.

View more Ask Gadling: Travel Advice from an Expert or send your question to ask [at] gadling [dot] com.

2. Lead by example.

What I mean by this, first and foremost, is don’t cheat. It’s good that you didn’t hint at suspicion that he may be playing around with Jesse James’ ex-girlfriends while you’re gone. Trust is really important in a travel-heavy relationship, which in some ways is like a long-distance relationship. What you surely know by now is that there are temptations out there in strange lands, and if you can’t resist, you can’t and shouldn’t expect him to. Assuming that you’re not cheating, follow the golden rule: treat others as you wish to be treated yourself. Miss him, call him from time to time, tell him what you’re up to so he doesn’t worry; just try not to make it sound like too much fun. Let him know that he can do the same; that you’re interested in what he’s doing, too.

3. Make your time at home special.

When you travel a lot, it’s easy to collapse when you get home and only wear sweats for a week. Resist. Make an effort when you’re home. Go out together, do things he likes to do, and do things you like to do, too. Make sure you are always finding ways of getting to know each other better — and not becoming strangers.

4. Gifts.

A postcard from afar lets him know you’re thinking of him. A gift is even better; it makes your arrival at home more fun. It doesn’t have to be anything expensive — just a weird thing from the drugstore or grocery store that you can’t get at home is a fun surprise.

5. Find intimacy.

There are endless lists of ways you can um, “be intimate” with your loved ones online. If that’s not your thing, something like a naughty one-line email or teasing photo can go a long way toward keeping the spark alive. If that still sounds too racy for your tastes, consider a different kind of intimacy: a hand-written, heartfelt love letter is a rare and beautiful thing in this day and age.

6. Be realistic.

If every time you come home you’re having the same fight, if you’re blaming your problems on the travel, if you’re cheating and lying, if you don’t actually care what he’s doing and wish he’d stop calling (and he’s only calling as much as you agreed was okay), you’re doing it wrong. See #1. There is a certain comfort and safety in having someone at home waiting for you. Don’t let that be the reason you stay together, it’s not fair to you — and it’s really not fair to him.

Healthy travel: a tip list

You can never have too much travel advice, in my opinion. You can have bad travel advice, but the folks at online travel news site eTurboNews have compiled a great list of tips designed to help you keep your arteries unclogged and your spine in alignment while you fly or road-trip this summer. Nothing new or ground-breaking, but definitely worth repeating.

Part of the list is dedicated to finding more nutritious alternatives to fatty, sodium-laden airport and airline fare. Since childhood, I’ve possessed a deep phobia of airline food, so I’ve always brought my own in-flight meals. Now that tight-fisted domestic airlines are depriving passengers of even a bag of pretzels, all the more reason to hit the grocery store the day before you travel. If you frequently travel last-minute, make sure you keep a stash of healthy snacks, such as unsweetened dried fruit, granola bars, or nuts in the pantry so you can grab-and-go.

There’s good advice, too, on little things you can do to avoid tweaking your back or neck, and preventing those unsightly varicose veins. I would add that deep vein thrombosis (DVT) is a much more serious, life-threatening issue on long-haul flights. Get up once an hour and take a lap around the plane, and move your legs by doing some stretches in your seat. Happy, unbloated, limber travels!

[Via shine.yahoo.com]

Ask Gadling: Travel weight gain


Traveling into unknown territory can bring up a lot of questions. We’re here to help. This week’s question comes from Andrew in Long Island, who has a problem that many — if not most — of us have.

“I’m trying to lose weight. I’ve lost 15 pounds since February, but I keep wrecking my progress when I go out of town. I travel once per month for business and also went on a vacation, and every time it’s the same thing. I don’t feel like I’m eating that much.”

Gadling: First of all, congratulations on losing 15 pounds. I’m sorry to hear that travel has been getting in your way, though. Provided that you are not on a special diet and under the close supervision of a doctor, here are some tips that might help:

Don’t eat on the plane.

Airplane food can have a lot of hidden calories, not to mention preservatives. Is it really that great, even in first class? Not great enough to justify eating it. We tend to not even count airplane food as a real “meal.” You’re still going to want to try some local cuisine when you get off the plane, so save your appetite. If the flight is really long (I’m already assuming it’s decently long if they’re serving food at all), try packing sandwiches and fruit so that you have control over what you’re eating. At the very least, grab yourself a small square of dark chocolate or an apple and forgo whatever sugary cake they put on your tray table.

View more Ask Gadling: Travel Advice from an Expert or send your question to ask [at] gadling [dot] com.

Get some exercise.

Exercising can be a great way to see a new city. If you’re on vacation, it’s easy to justify going for long walks; you may not even notice them. Additionally, check out what bike rides, kayak tours, hikes and other active-activities are available. On the other hand, if you’re just in some industrial complex in middle America every other week for meetings, getting out can be a little trickier. Make a commitment to use the hotel gym at least once for every two days you’re out of town, and if the hotel your company uses doesn’t have one, bring it up with your boss and see if they can start using a new one or provide you with a local gym membership while you’re there. Asking for a way to help you stay healthy may seem embarrassing, but it’s not out of the question. Just don’t phrase it like you’re looking for an upgrade.

Don’t “vacation eat.”

We’ve all said it: “I can eat whatever I want, it’s vacation!” or thought: “I might not ever get to eat at this restaurant again, so I’d better have a feast.” Well, if you’re trying to lose weight, it’s not a vacation from that, and whether you’ll ever be at a restaurant again or not, overeating doesn’t make any logical sense. The way to avoid “vacation eating” is to make sure you’ve lined up lots of fun things to do; that way, you don’t find yourself coasting from meal to meal. If there’s nothing planned but breakfast, lunch, snack and dinner, you’ll naturally try and get all you can out of those events, which can include multiple courses and cleaning your plate — neither of which is necessary. Use the same tricks you would at home; ask yourself how hungry you are on a scale of one to ten and order accordingly. Don’t make food the main event of your day or your vacation.

If work for you involves long, multi-course lunches, first of all, congratulations, your job rocks. But really, you don’t have to eat all that much. Keep drinking water, eat more of the salad and less of the potatoes. Don’t clean your plate. These things may seem ineffectual, and on their own, they are; but if you do them as a rule, they can make a big difference.

Keep the drinking under control.

Not that you have a problem or anything. Most of us tend to drink more when we’re away. Whether it’s boredom while alone in a hotel room, work buddies, friends you don’t usually get to see or you’re just plain “vacation drinking,” keep the caloric content of drinks — and the fact that drinking can lead to more eating — in mind. If you’re concerned that someone will give you a hard time if you don’t have a drink in your hand, or that you won’t have as much fun, try just replacing a drink here and there with a plain soda with lime from the bar. It looks like a drink, so you won’t feel (or look) like you’re not participating.

Adventure travel insurance: a cautionary tale

Awhile back we posted a story on the importance of travel insurance for adventure travelers. In that article, we discussed the value of carrying travel insurance, which can safeguard someone from trip interruptions or even cancellations, and the loss of baggage that can result in very important, sometimes specialized, gear going MIA. But we also talked about how adventure travelers are often visiting remote places, which can be dangerous if they need emergency medical attention or have to be evacuated from that location. On a recent trip that I took to the Himalaya, I saw that scenario play out in a very real and potentially dangerous way, and I was reminded that it is not enough to just have purchased insurance, you also need to remember to bring the actual policy along with you as well.

A few weeks back I had the opportunity to go on a truly epic trip when I made the trek to Everest Base Camp. This is one of those journeys that is high on the “life list” for a lot of travelers, as you spend 2+ weeks hiking through the Himalaya, staying in rustic teahouses and soaking up the local mountain culture while surrounded by some of the most beautiful and dramatic scenery that you’ll find anywhere on the planet. It is a hiker’s dream come true in a lot of ways, but, as you can probably imagine, it is also a physically demanding experience that many would hardly classify as a “vacation”.

For my trek to Base Camp I signed on with a guide service in Nepal, and one of the prerequisites for joining the trek was that you had to have travel insurance to cover any potential medical needs that might arise. The policy was also suppose to cover an emergency evacuation should the need arise. I was cautioned before my arrival in Kathmandu that I would need to show proof of insurance when I joined the group, and anyone that couldn’t provide that proof would not be allowed to begin the trek. With that in mind, I purchased my insurance, which included special coverage for activities that were deemed dangerous, such as high altitude trekking, and printed off my policy to include with my various other travel documents.

True to their word, proof of insurance was requested in our initial meeting in Kathmandu. There were a dozen of us on the trip, and when we first gathered for that pre-trek meeting the night before we were to set out, our guide handed us a form to fill out. That form included a number of standard questions, including passport information, emergency contact person, and of course, the policy number and insurance company that we had purchased our insurance from. I dutifully filled out the form and handed it back in, not really thinking much about it afterward.

Fast forward a few days and we’ve all settled into the trek to one degree or another. Some members of the group are clearly more comfortable on the trail than others, and the level of suffering ranges from “barely breaking a sweat” to “dear God how much further?” By now, we know that there are a number of potential dangers on the trip, including fatigue, the dreaded “Khumbu Cough”, and other usual suspects such as contaminated water or food related issues that are the bane of any traveler’s existence the world over. But the most obvious danger was from the altitude, which was having an effect on all of us to one degree or another. For most, that meant shortness of breath or headaches. For others, it included loss of appetite or an inability to sleep. But for one of us, it was having a much more dangerous effect. One that could have proven life threatening.

One of the members of our group was a young lady who was traveling by herself, and had decided at the last minute to join the trek to Everest. She loved the thought of an adventure in the Himalaya, and had always dreamed of seeing Base Camp. Unfortunately, thanks to the effects of altitude, she would never reach that point.

The initial signs that something was wrong first appeared a couple of days into the trek. Whenever we would stop for an extended break from hiking, this young lady would invariably fall asleep. Whether we stopped for a short tea break or for an extended lunch, she would quickly nod off in her chair, and at the end of the day, when we’d reach our teahouse, she would be asleep within minutes. At first, these little naps were a point of good natured ribbing, but when they continued, a few of us began to worry.

After about five days on the trail we reached the village of Dingboche, which is located at about 14,468 feet. While there, our intrepid young lady’s altitude sickness became very serious. Her little cat naps turned into her not being able to stay awake at all, and when we spent an extra day there as part of our acclimatization process, she ended up in bed the whole day. When, our guide checked in on her late in the afternoon, he found that she was delirious, slurring her words, and cold barely identify her whereabouts. Soon there after, she became physically sick, and it was abundantly clear that she needed to be evacuated from the mountain, and quickly. Thank goodness we all had travel insurance! After all, it was required to be on the trek, right?

Turns out, it wasn’t really a hard and fast rule that it was required. It seems that while we were all filling out those forms back in Kathmandu, our now very sick young lady didn’t have her policy printed out, and wasn’t unable to complete the form. In her defense, she did try to access her policy via the Internet, but web access was spotty at best, in Kathmandu, and rolling blackouts, an all too common occurrence in that city, didn’t make that process any easier. As a result, she was allowed to go on the trek, even though she hadn’t filled out all the paperwork, and when she was truly in need of a helicopter evacuation, one couldn’t be called because she didn’t have her insurance paperwork in order.

Fortunately, the guides and porters of the Himalaya are an incredibly strong and hearty lot. Knowing that our girl’s life could very well be in danger, a group of porters put her on their backs, and physically carried her down the mountain to a hospital located in another village. Under the watchful eye of the doctors there, and after spending a night in a hypobaric chamber, she was feeling much better the next day. But the trek was over for her. She would descend to a lower altitude, and wait for the rest of us to eventually come down and join her.

The moral of the story is an obvious one of course. Make sure you have all of your travel papers in order before leaving the country, and if you purchased travel insurance, print it and bring it along as well. After all, it doesn’t do you any good to buy that policy, and then not have it readily available on the off chance that you’ll need it. That may seem like common sense, but it wasn’t obvious to that young lady on my trek, who was a very experienced traveler, and had spent time in dozens of countries all over the planet.

Travel Trends: Airlines spending less on food in 2010, but are healthier options around the corner?

Given the harsh economic conditions in the airline industry and the hyper-competitive market, it’s not surprising to find that the top US airlines have cut back the average amount of money spent on passenger meals.

According to the US Government’s Department of Transportation, from a high of almost $6 per person in 1991, to an average cost of $3.58 per passenger in 2009, the costs per person for food expenses has decreased by roughly $2.60. (NOTE: the chart above shows a forecasted figure of only $3.07 per passenger in 2010 — which would be an all-time low.)

Of course, not all airlines are created equal. Some pay a little more per passenger for food, like Alaska Air, while others invest next to nothing (we’re looking at you, Southwest). However, while not all carriers are the same, they all face the same challenge – how to manage food and service costs while at the same time giving customers what they want.

In the last few years, some carriers have been actively trying to change their airline food service while others are touting a low cost, no-frills approach; this partially explains the wide divide among carriers and the periods where spending increases.

What’s next for airline food?
Gregg Rapp, from Menu Technologies, has over twenty-five years of experience working with Casinos, the Cruise Ship Industry, and various restaurants. Rapp says:

How we present menus and healthy foods to kids from a marketing perspective can influence how our kids perceive healthy foods. Many of the airlines list their menus in the sky magazine. They could do much with the descriptions and placement to make this more appealing to kids and adults, including using the web to create characters and branding for the value of eating healthy.

Rapp recommends reading Mindless Eating from Cornell University’s Dr. Brian Wansink as an excellent way to understand how we pick up our cues on what to eat. Wansink is a Stanford Ph.D. and the director of the Cornell University Food and Brand Lab and has spent a lifetime studying hidden cues that determine how much and why people eat.

Vanessa Horwell, the Chief Visibility Officer at TravelInk’d, a PR and communications firm for the travel industry, tells us:

There are some huge developments taking place in airline food. In traditional airline foodservice, there is what is known as ‘junking’. This is the wasted food from the plane which actually costs more to dispose of than the cost of the meal itself and is a significant cost/overhead burden.

As carriers look ways to reduce costs, they are looking to technology for tighter controls on inventory, and targeting their offerings to what passengers actually want. Horwell continues:

Airlines are trying to deliver higher quality foods, and trying to shun the image of nondescript foods packaged in plastic containers. There is a lot of innovation through partnering with the restaurant industry and carriers teaming up with restaurant chains and chefs to “co-brand” their menus. This in turn has great appeal to a traveling public that is already familiar with a food or restaurant brand and can expect quality and consistency; an example is Air Canada where they serve Quiznos. It is a familiar brand and there is consistency across their network. Customers can now order their food vouchers directly in the booking path with their flight, and savvy airlines will be marketing their “celebrity chef” branded content at that time to encourage customers to book and order food ahead of time.

Airline food gets healthier, salads leading the way
Recently, Tom Douramakos, chief executive of GuestLogix, a company based in Toronto that makes the hand-held devices and software used by most North American carriers for in-flight sales, said carriers generated a net profit of only 5 or 10 cents on a $10 sale of in-flight food.

Douramakos’s Executive VP of Global Sales Brett Proud, tells Gadling, “Hand-held devices and software are making a huge difference with airline costs and customer service in the airline food industry.”

GuestLogix first started in 2006 by working with American Airlines. They used 3000 hand-held devices to use as a cash register on board, while also using the software behind the scenes to help the airlines provision the right products for each specific flight as a response to a changing trend. Since then, they have developed long term contracts with many of the domestic, European and Asian carriers.

Proud says, “About 8 or 9 years ago, services such as food, baggage, and even drinks were included in the price of a ticket, but in the last decade or so, the model has changed and the service package has become unbundled. Things like food, entertainment, and baggage are being billed separately.”

For the carriers that offer them, the top-selling item on board, is always some type of salad.

Those carriers in the top 10th of their service group are making roughly $.70 – .90 more per passenger

Currently, the Benchmarked Food product mix is about 42% fresh food items and 58% snacks, with a trend moving towards the healthier items.

By managing wastes and improving forecasting, airlines can afford to offer better quality, which is right in line with the feedback customers are giving them — they don’t want peanuts or cookies, they want a reasonably-priced healthy salad, a fresh sandwich or cheese and cracker platter.

Of the current GXI airlines, the top 10th Percentile Product Mix is 15% fresh food and 85% snacks.

The impetus to change can be seen in the last pie chart, indicating that of the 15% of the current top 10th percentile product mix, fresh food sales make up 85% of total revenues.

Today, globally, against all on-board revenues, junking costs are running 2% to 7%, making a great case for better provisioning, better in-flight cost management (where attendants can reduce prices later in the day to keep product moving), and offering the right mix of products, preferably pre-ordered that customers want.

This airline travel trend may show an increase in cost but also an increase in quality, service and more healthy options.

Data Sources:

CNN, Michelle Obama Obesity Campaign, 2/9/2010
GuestLogix
In Flight Food Tries to be Tasty“
Menu Technologies
Bureau of Transportation Statistics, Form 41 Financials

See more Travel Trends.