Southwest airline interior evolves, gets planet-friendly

Called Evolve: The New Southwest Interior, Southwest Airlines introduced a new cabin layout this week at their Dallas headquarters. Due to be rolled out fleet-wide over the next year, the plan will cut 635 pounds off each plane and add six seats per aircraft in an eco-friendly way.

Many of the new developments were fabricated using products and manufacturing processes that favor the environment and the initial environmental savings reach far into the future. Products used are significantly more durable and recyclable so less replacement and repair will be needed.

Rather than replace seats, new seating materials are fitted to the existing seat frames and traditional carpets are replaced easier-to-repair carpet tiles. Even new seat back trays are made of recyclable, durable aluminum.

Big win for passengers: New seats designs emphasize and increase personal space.

“A low profile cushion combined with fixed wing headrests are geared to position customers down and back into the seat, reducing the need to recline to begin with and provided better ergonomics,”reports NYC Aviation.




Photo: Southwest Airlines

Telluride’s Hotel Madeline gives the gift of all-inclusive holiday ski packages

I don’t know about you, but all I want for Christmas is a ski holiday in Telluride, Colorado. Call me biased, but as an on-and-off resident for five years, I consider it the most beautiful, authentically Western ski town in the Rockies, and the top resort in the U.S..

When it comes to actual skiing, there’s 2,000-plus acres, never a lift line, and if you love steeps, off-piste, moguls, and serious pow, this is the place. Did I mention the annual average of 300 inches of snow and 300 days of sun? Located at the end of a box canyon in the heart of the San Juan Mountains in southwestern Colorado, Telluride is remote, but worth the effort to get there.

The actual “ski resort” area in Telluride is Mountain Village, a 15-minute ride up the free gondola, or a seven-mile drive up Hwy 145. Mountain Village is actually an incorporated town, an “affluent” community with a handful of luxury hotels and condos, rental homes, and McMansions, and shopping, dining and apres-ski venues. If you’re debating which town to stay in, it depends upon what you’re looking for. If you want a true local’s experience, and the convenience of being stumbling distance from apres-ski to dinner to bars to bed, choose Telluride. It’s also worth noting you can catch the gondola or two chairslifts if you stay in Telluride.

If you’re looking for a full-on luxury ski holiday and a ski-in/out property (or one with a spa), get up to Mountain Village and book yourself into Hotel Madeline. The luxury property was rebranded in February, 2011, and it’s a gem. Done up in a quasi-Euro-mod style, it’s located in the heart of the Village, and offers spectacular mountain views from every angle.

With 100 condominium hotel rooms and 60, one-, two-, three-, and four-bedroom condo residences, the Madeline also features spacious, quiet rooms in soothing natural tones, spectacular customer service, the Spa Linnea, indoor heated pool and jacuzzi, a ski valet, the swanky Bar M (popular for apres-ski), fine-dining at M’s Restaurant, climate-controlled parking (these things matter, trust me), and free candy by the fistful in the hotel lounge. What’s not to love?

More to love are this ski season’s specials, which include an “All-Inclusive Holiday Package” of six nights in a King room; round-trip transportation to Montrose Airport (70 miles p/w); two, five-day lift passes; daily breakfast or dinner for two; Performance Package equipment rentals from on-site Neve Sports, and a resort credit of $100.00 for use in the hotel Spa, bar, or restaurant, or at 9545 Restaurant at venerable sister hotel Inn at Lost Creek, a few minutes walk away. Package price for two is $3,737.00/$1,868.50 p/p, valid December 19 through January 2, 2012, taxes included.

Other winter specials include the “Just One More Night” package: stay seven nights and receive eighth night free, as well as similar attributes to the Holiday Package; pricing for two from $6,500/$3,250.00 p/p. Valid December 19 through January 2, 2012, and February 17-25, 2012, taxes and gratuities included.

Check Hotel Madeline’s website for more specials applicable through the end of the season (April 8th), or go to the Inn at Lost Creek website for their ski season specials. There, all guests have access to complimentary daily ski waxing, edge de-burning, and on-slope valet service with immediate lift access and trail access, and individually-designed suites with stone fireplaces, jetted tubs and steam showers, and kitchenettes.

For more information on Telluride Ski Resort, click here.

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Win SkyMall products at the NYC Southwest Porch

Always wanted some of the SkyMall products that we profile every week in SkyMall Monday? Would you like to win some of those products? This Thursday, November 17, SkyMall is holding an event at the Southwest Porch in New York’s Bryant Park. From 6pm to 8pm, representatives from our favorite catalog will be giving guests chances to win Garden Yetis, marshmallow shooters, the famous SkyRest Travel Pillow, SkyMall gift cards and Southwest Airlines tickets. Admission is free and you might even see me there checking out the scene. We’ve attended similar events and they’re always a good time.

Garden Yetis and marshmallow shooters need good homes. This is your chance to help out a SkyMall product in need. Also, the Southwest Porch has beer!

Cocktails, Chilean style

A few weeks ago, I was sitting at the bar of the very lovely Alto Atacama Desert Lodge & Spa, outside of San Pedro de Atacama in Northern Chile. I’d just returned from an afternoon at 12,600 feet, exploring the Andean Altiplano Lakes of Miscanti and Miñiques, and I was feeling parched.

Small wonder I was thirsty; Atacama is the driest desert on earth. Visually and geographically, it’s like the Southwest on steroids. If the love child of Sedona, Arizona and Abiquiu, New Mexico inherited a chain of conical, snow-dusted volcanoes, the largest salt flat in Chile, and shimmering lagoons full of flamingos, Atacama is what you’d get. Kraig recently wrote a great series on exploring Atacama, which you can find here.

San Pedro itself is a surprisingly sweet little village of adobe walls and buildings, with a whitewashed church and dusty streets. It’s the world’s least offensive tourist-mecca. Alto Atacama is located about a mile-and-a-half outside of town, in the middle of a river valley sided by craggy, brick-red rock.

Native plant gardens dot the property, there are resident llamas, the small restaurant serves many locally grown foods. But these are mere details. My biggest concern that evening was soothing my dust-coated throat with a cocktail.

I most definitely approved of the pisco sour made by Sebastián, the bartender. Pisco sours are a tricky thing; too often they’re made with old lemon juice or concentrate or too much sugar, and the result is a cloying, flat-tasting mess. But Sebastián squeezed fresh lemon juice (limón de pica, or Peruvian lime, which may or may not be the same species as key lime, depending upon who you ask). The final addition of good pisco made for a smooth, tangy, refreshing libation.

Sebastián raised his eyebrows at my swiftly drained glass. “Was good?” he enquired.

“Delicioso,” I assured him. “Uno mas, por favor.” As we spoke I watched him expertly muddling a mess of quartered limóns with something brown and sticky looking.

He followed my gaze. “It’s a Mojito Atacameño. Invented here at the hotel. You like to try?”

[Photo credit: Frank Budweg]Never one to turn down a cocktail, I nodded. “What’s in it?” I asked.

“It’s made with chañar, a fruit found only in Atacama (I later found out that chañar-the fruit of Geoffroea decorticans-is also indigenous to parts of Argentina).”

“It’s very important. We use the arrope (preserved fruit in syrup) to flavor ice cream and other desserts. But it’s also a medicine,” Sebastián explained. The Atacameño’s– the local indigenous people, who have lived in the area for thousands of years–use chañar as a traditional cure for bronchitis and sore throat.

To further underscore the allure of this little round fruit, I bring you the following passage from author Edward R. Emerson (Beverages, Past and Present, 1908):


Its flavour is beyond description, and the way the Indians eat this fruit best shows in what estimation it is held. Early in the morning all hands repair to the chanareschanar orchard (for, though wild, the trees grow in immense tracts) and proceed to eat of the fruit until locomotion, except in a crawling way, becomes almost impossible, and as soon as they have arrived at this state they crawl to the river, drink as much water as they can possibly hold, and then crawl back to the trees, where they stretch themselves out at full length and sleep until night, when they repeat the operation.

Sounds like the producers of “Intervention” could have had a field day.

Sebastián passed me a bottle of arrope de chañar to try. After a small taste, I realized that it reminded me, in appearance, consistency, and flavor, of tamarind paste. Tangy, a little sour, with an almost molasses-like sweetness. It was interesting, but not something I’d think of using in a cocktail. Nevertheless, I watched, dubiously, as Sebastián meticulously put together my Mojito Atacameño.

After muddling two quartered limóns, he added two tablespoons of powdered sugar (I assume because it’s traditionally used in a pisco sour, rather than simple syrup).

To this he added a dash of creme de menthe because fresh mint was out of season; the base was Absolut Mandarin Vodka (“You can use pisco, but I think vodka is better flavor.”).

When the finished drink was set before me, I contemplated it. It closely resembled the last fecal sample I’d had to submit after I accidentally drank unfiltered river water. The mojito had floaty bits of lime pulp and was cloudy from the thick arrope de chañar; It looked repulsive. I sniffed it, and took a cautious sip.

Fantastic. A beautiful balance of tart and sweet, with a clean, citrusy finish. Ass-kickingly strong. Sebastián was looking at me expectantly.

“Uno mas, por favor.”

My trip was sponsored by Wines of Chile, but the opinions expressed in this article are 100% my own.

Video: Southwest Airlines’ departure from the Oskhosh AirVenture

Though aviation enthusiasts are the focus of each annual Oshkosh AirVenture, there’s also a big commercial and and industrial component. This year, for example, Ford, GE and Honda each had a significant presence on the grounds, largely for what seems to be exposure.

As part of the festivities, Southwest also brought one of their Boeing 737s to display at the show, and they chocked the airplane full of volunteers, employees and media for a special shuttle flight from Chicago‘s Midway into the heart of Oshkosh, Wisconsin. And since Gadling Labs is based out of Chicago, we hitched along for the ride.






Departure from Midway was at an eye-rubbing 7AM, and once on the ground in Oshkosh we had full range to wander wherever and photograph whatever we wanted. And just as the clouds rolled in at 5PM, we gathered back together to make the journey home.

First officer JC was standing on the airstairs as we watched the clouds roll in, and somehow we got onto the topic of cockpit jumpseat availability. Asked if we could take an open slot, he shrugged in affirmation — since this wasn’t a commercially operated Southwest flight the rules on passengers in the cockpit weren’t as strict, so after checking with the captain of the flight we came up front.

Above, you’ll see the perspective of the Southwest crew during the taxi and takeoff from Oshkosh AirVenture. With spectators lining the parallel taxi way and a festive atmosphere all about it was truly a unique experience — we hope you enjoy the perspective.