Tubohotel Takes Exotic Camping To The Next Level

by Jessica Festa on

Just when you thought you’d seen it all – tree hotels, salt palaces, undersea lodges and enormous boot-shaped bed and breakfasts — something new comes along that tests the limits of accommodation possibilities. Located in Tepoztlán, Mexico, is the Tubohotel (shown right), a unique experiential property that allows guests to sleep in massive tube pipes stacked like pyramids.

In line with ecotourism, the tubes are made of recycled tube pipe materials. While this may sound like you’ll be sleeping in a sewer, the company claims the experience is actually very comfortable. The rooms each come with a queen bed, fan, desk light, storage compartments under the bed, a towel rack with towels, a plush comforter and soft sheets. Furthermore, the tubes are apparently quite warm. Or, as Tubohotel says, the rooms maintain a “comfortable, almost tubo-licious temperature during the day and night.”

While you won’t be able to bathe in the room, the property boasts two clean, spacious bathrooms with hot water, private showers and toilets, although you will have to bring your own robes and slippers.

No matter how nice the rooms at Tubohotel are you’re not going to want to spend all day sitting in a pipe. Luckily, the hotel also has an onsite Infinity pool and can arrange for cultural cooking classes with celebrity chef Ana Garcia. Nature activities like mountain climbing, hiking and biking are also abound. Not to mention, a bar and restaurant are coming soon to the property.

Prices start at 300 pesos (about $24) per night, based on double occupancy. Click here to learn more or make a reservation.

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.

Relieve Your Tax Day Stress By Taking Advantage Of These Travel Deals And Events

by Jessica Festa on

Do you dread Tax Day? While you’ll still have to file your income tax returns, these leaders in hospitality are making April 17 more fun for travelers.

Loews Hotels

This April, Loews Hotels, which features properties across the United States, is collaborating with mixologists Tad Carducci and Paul Tanguay from Tippling Bros. to create a special menu for tax season. The hotel hopes to give guests a break during the stressful time by offering concoctions such as The Tax Audit, with American moonshine, simple syrup, club soda and fresh lemon juice, and The Tax Refund, which includes Woodford Reserve Bourbon, fresh lemon juice, honey syrup and shaken bitters strained over crushed ice with a cherry and orange garnish. The drinks will be available from April 2 to April 30.

Call 1-800-23-LOEWS or click here to book. Laguna Vista Lodge

Located in Eagle Nest, New Mexico, Laguna Vista Lodge immerses visitors in a beautiful mountain setting and allows them to relax in nature. To help relieve some of the stress associated with Tax Day, the hotel is offering a “Tax Day Special,” which allows guests to stay at the lodge for three nights, with April 15 costing only $10.40 plus tax.

Call 1-800-821-2093 or click here to book.

Inn at Riverbend

Inn at Riverbend is a charming bed and breakfast in Pearisburg, Virginia, located near the Appalachian Trail, the New River and Virginia Tech. This Tax Day, the property is offering a “Tax Day Refund” package. Guests who book a room for April 15 and then stay on Sunday and Monday will receive a $75 refund on the spot.

Enter promo code TAX DAY REFUND when making a reservation. Click here to book.

Travaasa Hãna

Located in the town of Hãna on Maui, Hawaii, the Travaasa Hãna is a luxury experiential property set right on Kaihalulu Bay. To help guests relax during the tax month, the hotel is offering special classes, programs and pricing. First, there is their Tax Relief Menu, which includes an array of $15 offerings like a 30-minute personal training session, a one-on-one yoga and nutrition workshop, an extension from a 50-minute massage to an 80-minute massage or a select bottle of wine. Moreover, Travaasa Hãna is featuring a 15-course tasting menu with wine pairing for $150 per person.

Call 855-868-7283 or click here to book.

Travaasa Austin

Travaasa Austin in Austin, Texas, is set near the beautiful Balcones Canyonlands Preserve and tries to get guests active in nature. Just like their sister property above, in honor of Tax Day they will be featuring a $15 experience menu and 15-course tasting menu and wine pairing for $150 per person.

Call 855-868-7283 or click here to book.

Americano Restaurant at Hotel Vitale

Hotel Vitale in San Francisco, California, is a luxury property set right on the water. In honor of Tax Day, their onsite Americano Restaurant will be offering a “Tax Relief Special.” From now until April 15, guests will be able to purchase bottles of wine for half price from Monday through Friday, 11:30 a.m. to 2:30 p.m. and 5:30 p.m. to 10:00 p.m. The restaurant is famous for its delicious Italian cuisine, created using locally-sourced ingredients, which can be perfectly paired with their vino offerings.

Call 415-278-3777 or click here to make a reservation.

Grant Grill Lounge at the U.S. Grant Hotel

Located in downtown San Diego, California, the U.S. Grant Hotel has been a luxury property and city icon since 1910. This April 17, their onsite Zagat-winning restaurant, Grant Grill Lounge, is offering a specialty cocktail for only $4.17. To receive the discount, patrons must say the password, “DEDUCTION.” While sipping your libation, nibble on exquisite locally-sourced dishes like Jumbo Diver Scallops, California Sea Bass or Niman Ranch Pork Cheeks.

Call 619-744-2077 or click here to book.

New York Water Taxi

New York Water Taxi provides “entertaining, stimulating, and enlightening ways to see New York City’s dazzling skyline, celebrated bridges and lush waterfront parks while maintaining a community-conscious fleet that honors [New York’s] cherished waterways.” For those who can show proof of filing their taxes on April 15 and 16, they will receive a buy one, get one free ticket for the Statue of Liberty Express. This features a one-hour guided tour to see Lady Liberty as well as all day access to their Hop On Hop Off service.

Tickets can be purchased at either South Street Seaport, Pier 17, or West 44th Street, Pier 84.

Flat Creek Estate

Flat Creek Estate, located in Marble Falls, Texas, is an expansive vineyard and winery that regularly hosts festivals and events. To help people get their mind off Tax Day, the estate is hosting a Tax Day Festival on April 15, from 11:00 a.m. to 4:00 p.m. Guests will get to relax in the country, stroll through beautiful wildflowers and take a complimentary vineyard tour. Furthermore, discounted food and wine will be available, including a glass of wine and flatbread pizza from their wood-fired oven for $15. There will also be $5 glasses of wine and $10 bottles.

Flat Creek Estate is located at 24912 Singleton Bend East. Call 512-267-6310 for more information.

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]

Transmongolia – Part Five: The Finish Line

by Stephen Greenwood on

Transmongolia: Part Five. Click above to watch video after the jump

*After an extended hiatus (we blame the whole getting lost in the desert thing) Transmongolia is back to offer even more coverage of the 2011 Mongol Rally.


The Mongol Rally isn’t a race, at least not in the official and common sense. There are no prizes for first place except bragging rights. More than anything, it’s about who makes it to the finish line and who doesn’t. It’s about arriving at the finish line and scanning a large wall-sized poster that lists who has retired [RET] and who has completed the journey in their original automobile, no matter the condition.

After crossing through the fabled Mongolia Steppe, our team finally reached the end of their 10,000 mile long journey. Emotions ran high; we experienced excitement at the thought of being stationary for a long period of time and trepidation over knowing that everyone would be heading separate ways in just a matter of days. We had made it to Ulaanbaatar, victors of the Mongol Rally.


Transmongolia – Part Five: The Finish Line

For more information about the Mongol Rally, including how to sign up for the 2012 rally or tips for entrants outside the EU, visit the Adventurist’s website – or view the Adventurists’ 2011 trailer here!

Transportation was made possible by the scholars and gentlemen at the Adventurists. No editorial content or opinions were guaranteed nor was anyone’s safety or hygiene.