Articles tagged “adventure travel”

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Climber To Fulfill 88-Year-Old Olympic Pledge On Everest

by Kraig Becker on

The spring climbing season is about to get underway in the Himalaya where teams of mountaineers are already descending on Kathmandu in preparation for their expeditions to come. Amongst them is veteran British climber Kenton Cool who is not only seeking his tenth successful summit of the world’s tallest peak, but is also looking to fulfill an 88-year-old Olympic pledge before the games return to London this summer.

Back in 1922, the Himalaya mostly remained a blank spot on the map. Those wild and rugged mountains seemed nearly impassable at the time and explorers spent years mapping their jagged peaks and high passes. One of those explorers was Lt. Colonel Edward Strutt who led one of the first expeditions that attempted to climb Everest. His team actually reached a height of 27,000 feet, which was well below the 29,029-foot summit but still managed to set a new altitude record at the time.

News of that record spread around the globe and gave hope to many that Everest would soon be conquered for King and Country. It wasn’t of course. It would be another 31 years before Edmund Hillary and Tenzing Norgay would become the first men to stand on the summit, but Strutt became quite the celebrated figure. So much so that in 1924, at the Olympic Games in Paris, he and his team were awarded gold medals for their accomplishments on Everest. When he received his medal from Baron Pierre du Coubertin, the Lt. Colonel promised he would carry it with him when he eventually went to the top of the mountain. Later that same year, George Mallory and Sandy Irvine would go missing on their famous Everest expedition and it would be another nine years before another team of Brits attempted the climb again. As a result, Edward Strutt never got the opportunity to take his Olympic gold to the highest point on the planet.

Now, nearly nine decades later, Cool wants to fulfill Strutt’s pledge at last. Today Kenton begins his trek to Everest Base Camp on the south side of the mountain. That trek will take upwards of ten days to complete and once there he’ll begin the long and grueling process of climbing a mountain that he already knows very well. Depending on weather conditions, it could take Cool about six weeks to deliver the gold medal to the summit.

You can follow Kenton’s progress on the expedition’s Facebook page by clicking here and hitting the “Like” button. We’re likely to get daily updates from the trek and climb as well as some stunning photos and videos from the breathtaking Khumbu Valley.

Massive New Ski Resort Gets Approval In British Columbia

by Kraig Becker on

Government officials in British Columbia recently approved a plan to build a massive new ski resort in the province’s Purcell Mountains. When complete, the Jumbo Glacier Alpine Resort will be one of the largest ski areas in all of North America and will become the first on the continent to operate year-round.

It is estimated that it will take approximately two years and $900 million to complete the project, which is expected to open for Christmas 2014. When it does open, Jumbo will stretch across nearly 15,000 acres and will feature 23 lifts. Eventually it will also have as many 5500 rooms for on-site guest accommodations. Its unique location on the Jumbo Glacier will be one of its defining characteristics of course, as that will provide for four-season skiing and snowboarding.

The new project has been in the planning stages for more than 20 years and has been met with resistance from those living close to the new development. Some fear that it will alter the natural landscape and have an adverse effect on the wildlife in the Jumbo Valley where it will be built. As a result, a special grizzly bear protection and management program had to be created before the resort was given the green light and developers had to meet 195 environmental commitments before receiving the seal of approval. When it is completed, Jumbo is expected to draw thousands of visitors to the region on a yearly basis, creating jobs and additional revenue in the process.

I personally know a number of skiers who would love to have the ability to hit the slopes in the dead of summer and in a few years they’ll have that option.

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.

Adventures By Disney Travels To The Far East In 2013

by Kraig Becker on

Travelers looking to explore the exotic Far East will have a new option in 2013 when Adventures by Disney launches a new itinerary to Southeast Asia. The 12-day tour will visit Vietnam, Laos and Cambodia, while still featuring the family-friendly activities that the travel company has become so well known for.

Highlights of the trip include stops in Saigon, Hanoi, Siem Reap, Luang Praban and more. Adventurers, young and old, will marvel at the ancient wonders of Angkor Wat and visit remote villages while exploring the Cambodian countryside on horseback. They’ll shop for the ingredients to a traditional Vietnamese meal in the markets of Hoi An and then learn to prepare it under the supervision of a local chef. They’ll even visit the pristine beaches of the South China Sea where they can relax in the warm waters and soak up the sun.

Adventures by Disney tours specialize in family travel to a number of fantastic destinations across the globe. The trips are designed to immerse travelers of all ages in the cultures and landscapes of the countries they visit while providing experiences that they wouldn’t normally get from any other travel company. Two well-trained Disney Adventure Guides will lead this particular journey through Southeast Asia and will organize activities that are a blend of both active excursions and relaxing downtime.

For more information on the Southeast Asia adventure visit AdventuresbyDisney.com or call 1-877-728-7282.

[Photo courtesy Adventures by Disney]

Whole Foods To Ban Sale Of Unsustainable Seafood: The Global Impact

by Laurel Miller on

In a landmark move, Whole Foods has just announced that starting on April 22 — Earth Day — it will no longer sell seafood from depleted or otherwise unsustainable fisheries, or species harvested with ecologically damaging methods such as trawling. The industry ratings for these species are determined by the Blue Ocean Institute and California’s Monterey Bay Aquarium, which produces a popular “Seafood Watch Recommendations” pocket guide and phone app for shoppers. Say bye-bye to Atlantic halibut, skate, octopus and sole.

It’s a bold move for the world’s largest, most powerful green grocery chain to defer customer demand for better buying practices, but according to Whole Foods’ seafood quality standards coordinator Carrie Brownstein via an AP article, “In the long term, what we’re really looking to do is help reverse trends of overfishing and by-catch, so that really we can move the industry as a whole toward greater sustainability.”

So how does what you eat here at home have a global impact? Depletion of any fishery always has a negative effect on the food chain because of a ripple effect. Foreign fisheries may also employ unsound fishing methods that increase by-catch (think dolphins and other aquatic species, albatross, etc.). You may love Chilean sea bass (it’s actually Patagonian toothfish) but it has long been a fishery on the verge of collapse and by purchasing it at the store or ordering it at a restaurant, you create demand for that product. Once a species is extinct, it can seriously throw a marine ecosystem out of whack. Plus, you know, extinction kind of sucks.

It’s harder for world travelers to be on top of what’s sustainable and what’s not, especially if, like me, you love street food. In developing nations, especially countries with a coastline, fishing is usually a key part of the local economy. But saving our rapidly depleting oceans trumps putting a few pennies in local pockets: they’re not looking at the big picture, which is the more seafood we consume, the less there is to sell.

Order something besides seafood unless you’re positive it’s caught in a non-environmentally degrading way, from a healthy fishery. Go to the Monterey Bay Aquarium’s Seafood Watch Recommendations site for a global guide to what’s sustainable and what’s not. It offers alternatives, so odds are, you can travel and have your lobster dinner, too.

[Photo credit: Flickr user Eneas]