Toyota’s Farm to Table Tour takes sustainable eating on the road

by Laurel Miller on

I know what you’re thinking. You’re thinking, “Yeah, right. Toyota just needs damage control. As if feel-good, treehugging road trips make up for all those recalls.” But before you judge, let us separate the issue from the mission.

This is Toyota’s second annual Farm to Table Tour, in which 11 farmers markets nationwide participate with the automotive giant to visit “farmers markets across the country to showcase the connection between farmers, chefs, farmers markets, and the communities they serve, and to give market shoppers the opportunity to experience Toyota’s hybrid vehicles.” On each stop, up to 12 local chefs and farmers pair up to highlight seasonal ingredients through free tastings. Talks on eating locally and sustainably, culinary vacation giveaways, gardening information, and test rides in a 2010 Prius, Highlander Hybrid, or Camry Hybrid are also part of each market collaboration.

Toyota is also making financial donations to the participating markets, as well as to the Farmers Market Coalition. In addition, the company is using eco-friendly materials and purchasing carbon credits through TerraPass to offset the educational tour’s carbon footprint.

Tour stops include Birmingham, Pittsburgh, Chattanooga, Minneapolis, and Salt Lake City. The Washington DC FARMFRESH Market by the White House stop on July 29th features influential chef Nora Pouillon, of Restaurant Nora, the nation’s first certified organic restaurant, which opened in 1999. Regardless of how you may feel about Toyota, the company deserves props for its ongoing commitment to sustainability, and supporting family farms. And that ain’t a bad thing.

Hotel cooking classes let you savor travel memories at home

by Laurel Miller on

You know what they say…”take only pictures, leave only memories.” But what if you want to take it home with you? That searing pad ka prow that leaves a film of sweat on your brow, a fragrant bouillabaisse, schnitzel so thin and crisp it practically floats?

What you need is a cooking class, from one of the many resorts, hotels, or cruises offering full or half-day demonstration and hands-on programs that let you recreate regional specialties. Depending upon the class, you might find yourself shopping at the local market for ingredients, visiting wineries, or truffle hunting.

In the Southwest, Inn on the Alameda joins up with the Santa Fe School of Cooking for “Muy Sabrosa,” a package demo class/lunch, and two nights stay, including breakfast, daily wine and cheese reception, and $40 gift certificate to Mucho Gusto cafe. Rates start $376 for two and dates are available throughout the year.

In Jamaica, Jake’s Island Outpost offers private lunch classes utilizing local ingredients, and featuring traditional dishes like “run down,” for just $20 a pop. Farmers often visit Jake’s to sell their produce, while fisherman pull up onto the beach each day, so guests can cook with with freshly-caught seafood. Crystal Cruises has hands-on classes on all Wine & Food sailings, which feature guest celebrity and award-winning chefs, winemakers, and mixologists. Each trip has a theme, such as sushi or Latin American food.

In Europe, Park Hyatt Hamburg has classes focused on seasonal ingredients such as spring asparagus, or cooking a Christmas goose. An October 16 class features quinces, apples, and pears from the “Old Land,” Europe’s largest fruit orchard, just outside of the city. Students will use the fruit to make braised venison with porcini. At Hotel Crillon le Brave, a charming boutique property in the Provence countryside, class participants this fall can immerse themselves in five, half-day intensives, including excursions to local markets, and the aforementioned truffle hunting. In Switzerland, La Réserve Genève’s chef lets guests in on his professional secrets during his Chef Workshops, each based on a different dish or theme, such as fresh pasta, or chocolate.

Chiang Mai and Chiang Rai, in Northern Thailand, are famed for their cooking schools and classes. Anantara Golden Triangle Resort & Spa lets students choose from one of four set menus in their half-day program, which includes a guided tour/shopping expedition of the Chiang Saen food market. Over in Abu Dhabi, Desert Islands Resort & Spa, on verdant Sir Bani Yas Island, offers the unusual experience of Arabic cooking classes, where students learn to prepare dishes like moutabel, and prawns haram.

In the Heart of Central America: Planning a wedding or honeymoon in Honduras

by Katie Hammel on

Imagine walking down a lush green aisle to a small open-air wooden structure where billowy white curtains frame a view of a valley spread below and blueish mountains in the distance. An intimate group of family and friends has gathered to watch you say your vows on this hilltop and after the ceremony, they’ll join you to celebrate as the sun sets and the lights of the village beneath you and the stars above begin to twinkle in the dark.

That fantasy, and several others, can come true in Honduras. Honduras is overlooked as a destination wedding or honeymoon spot, but the country offers just as many opportunities for romance as its Caribbean and Central American counterparts.

Whether you fancy yourself as a barefoot bride or want to go eco-chic, Honduras has a wedding locale for you. And because all-inclusive “wedding factory” resorts don’t exist here, brides can take comfort in knowing that their special day will indeed be special and private.

Those looking for an adventurous honeymoon in Honduras will find plenty of activities, like zip-lining, diving, horseback riding and white-water rafting here as well. Here are three location options to get you started planning a wedding or honeymoon in Honduras.

Copan
Hacienda San Lucas is situated on a hill just outside of the town of Copan Ruin as. From the hotel’s deck chairs, you can see the ruins of Copan and the town below. It’s a long walk from the Hacienda into town, but owner Flavia will arrange for pick up and drop off for guests. You can also hop into a moto-taxi for the $1 ride home.

The Hacienda was a labor of love, and it shows. Flavia was born in Honduras, but moved to Kentucky and lived there for three decades. She eventually returned home and took over the property that had been in her family’s name for a hundred years. It was in a sad state of disrepair, so Flavia set about restoring it piece by piece. As she says, she would sell one cow and have enough money to restore one wall. Another cow sold equaled another wall.

It was a long process, and by the time the renovation was complete, nearly ten years had passed, over 4000 native trees, including cacao and fruit trees, had been planted on the property, solar lighting had been installed in the rooms, and 50% of the employees were local Maya Chorti people, descendants of the indigenous Maya people.

When the resort first opened, it was just two rooms. Now it’s grown to eight rooms spread amongst three buildings. Rates for rooms that are basic but comfortable start at $125 for low season. Rooms don’t have A/C, TV, radios or telephones, but they do have hammocks and there is wi-fi at the main house. There’s also a restaurant where Flavia serves a four-course dinner ($30 per person) made of grown-onsite or locally purchased ingredients. Because she only buys as much as she needs each day, reservations are required.

On the night I dined by candlelight at Hacienda San Lucas, were were served a salad of cantaloupe and fresh cheese, a velvety cream of corn soup with chipilin flower and macadamia nut powder, and a rich creamy dish of chicken in lorocco (a native flower) sauce, baked in a corn husk and served with avocado and rice. For dessert: Kentucky rum cake. After tasting her delicious food, I could see why Flavia’s cooking retreats at the Hacienda were popular.

Hacienda San Lucas also has one feature that makes it perfect for a destination wedding. Gaia, the Hacienda’s yoga center (where Flavia also runs yoga retreats) is one of the most picture-perfect wedding locales I have ever seen. Perched at the top of a hill overlooking the whole valley of Copan, it feels incredibly intimate, romantic, and natural. As soon as I saw it, I told my husband that I’d found the spot where I’d someday like to renew our vows.

For couples who get married here, the planning couldn’t be easier – Flavia does it all. She’ll decorate Gaia and bring in chairs for guests (unless you want them to sit on pillows on the floor), arrange for flowers, a band, an officiant and a photographer.

Dinner will, of course, be served at the Hacienda restaurant. Afterward, guests can dance under the stars, relax with a view of Copan Ruins, or sit by the fire at the Hacienda’s firepit.

Rent out the whole place for your wedding, or just book a room for the bride and groom and then encourage guests to stay down in town. Flavia will arrange for round trip transportation for your party.

Pre- or post-wedding, spend a few days exploring Copan, venture off to visit an eco-lodge in La Ceiba or relax on the beaches of Roatan.

Roatan
If getting married barefoot in the sand is more your style, head to Roatan, where resorts like eco-friendly Palmetto Bay Plantation allow you to get married on an empty beach on the shores of the Caribbean.

Divers looking for an intimate ceremony can say “I do” to their scuba sweetheart at Anthony’s Key. The resort will handle all details and offers several ceremony locations to choose from. The honeymoon package includes 7 nights accommodations, all meals, 3 dives per day, 2 night dives, all equipment, dolphin snorkel and open water dolphin dive, wine and flowers on arrival, horseback riding, kayaking, canoeing and other excursions for $1789 per person.

La Ceiba
If you prefer a more traditional wedding reception but want a natural setting, try the Lodge at Pico Bonito, named for the mountain that rises over it. Rooms start at around $200 and there are 22 rooms onsite. Set on 400 acres of tropical rain forest, the resort is home to hundreds of species of birds, which you can see on guided hikes around the property. There are two nearby waterfalls for swimming and the resort features a restaurant, pool, butterfly house and serpentarium.

Rooms are wooden huts built on stilts. Clean, with soft beds and ceiling fans, each cabin has its own hammock for lazy afternoons.

The reception space is air conditioned, seats up to 200 guests, and serves dishes like coffee crusted beef medallions from the restaurant.

Spend your honeymoon days zip-lining through the jungle, white-water rafting, and wildlife viewing, or explore the rest of Honduras.

Requirements for getting married in Honduras
Most resorts will help you with the paperwork and provide an officiant for the ceremony. Generally the paperwork is due 14 days before the wedding will take place. You’ll need to provide a certified copy of your birth certificate, a certified copy of your police record and an affidavit of single status, as well as a valid passport.

If you’ve been married before, you’ll need a certified copy of either the divorce decree or your previous spouse’s death certificate. You’ll also need two non-related witnesses, who must have valid passports.

This trip was paid for by the Honduras Institute of Tourism, but the views expressed are entirely my own.

You can read other posts from my series on Honduras here.

Sustainble Farming Program in Uganda Offers Hope and Help

by Kendra Bailey Morris on

Bwindi Impenetrable National Park (BINP) in Uganda is well-known throughout the world as the home for nearly half of the world’s population of critically endangered mountain gorillas. However, gorillas are no longer the only entity on Uganda’s endangered list. Bwindi’s local people have also felt the brunt of years of illegal logging and other activities which have slowly degraded the area.

Fortunately, the Bwindi Impenetrable National Park was established as a national park in 1991, and was initially designed to protect both its treasured gorillas along with its precious and deteriorating forestland, and as of today, the program has been a great success. Yet, while the park itself has benefited from a surge in tourism (thousands of visitors pass through the park every year on pricey gorilla treks), Bwindi locals have not been able to reap much financial benefit from the increased tourism, which in turn, has caused considerable conflict amongst the community.

Much of this socioeconomic dichotomy has been contributed to revenue loss due to the procurement of food products designed for local lodges and restaurants coming from outside the area (as far as a ten hour drive away). Considering the most common livelihood for locals is subsistence farming, and that the area’s soil is extremely fertile, developing a farmer’s association where locals could gain cash income by supplying fruits, vegetables and other products to a growing tourism industry seemed a natural solution.

Thus, the Bwindi Advanced Market Grower’s Association (AMAGARA, which means ‘life”, in the local language Rukiga) was born, and it has been evolving ever since.

Situated only four kilometers from the BINP gate, visitors can get a firsthand glimpse at the association’s gardens, which boasts everything from fiery red chili’s to sweet honey (harvested from their own bee hives). Guests of AMAGARA can take a personal tour led by on-site team members which offers education on how the association operates and how a wide range of growing techniques are taught to local farmers. Cooking classes featuring the traditional cuisine of Uganda are also offered daily, and are led by the institute’s professionally trained chef, Moses, who shares his personal recipes and cooking tips, including a few rather interesting twists on classic dishes.

An on-site garden shop sells a wide selection of gifts including packaged honey and tea from Bwindi. Purchases from the garden shop directly support the work of AMAGARA as well as that of the local community.

For traveler’s looking for a complete African Mountain Gorilla safari, Volcano Safaris, a company that specializes in great ape ecotourism and who is a well-known leader in its industry, has recently partnered with AMAGARA. As part of their gorilla trekking safari, which already includes tracking in the BINP and lodge accommodations, guests can also tack on a visit to AMAGARA when staying at the Volcanoes Bwindi Eco-Lodge. The lodge, which overlooks the forest, features eight bandas and utilizes only local materials and solar energy. Meals are prepared on-site and highlight produce purchased directly from AMAGARA.

–Kendra

Element Hotels: made for do-it-yourself foodies

by Kendra Bailey Morris on


Back in 2006, Starwood Hotels & Resorts Worldwide, Inc. made a bit of history when it launched the first hotel brand that requires all of its hotels to pursue LEED certification. Element Hotels, which are designed for longer stays and come complete with multi-purpose, modular furniture, flat-screen televisions and fully equipped ENERGY-STAR appliances are not only aesthetically appealing, but are also about as eco-friendly as anyone can get.

Yet, it’s their flagship culinary program in partnership with Whole Foods that makes a stay at Element Lexington truly value-added, especially for health conscious foodies. Along with the hotel’s many delicious amenities, which include a “Rise” breakfast bar, featuring an array of healthy options from hot sandwiches and smoothies to a complimentary “Relax” evening reception (occurring four nights a week) complete with savory appetizers, beer and wine, Element Lexington will offers Whole Foods cooking demonstrations for its guests right on the premises.

Cooking classes will take place twice a month, and will feature five Whole Foods fresh ingredients or less, so guests will be able to easily recreate these meals back in their rooms. After the cooking class is over, attendees then have the opportunity to purchase a “Meal-in-a-Bag” (for $15.00 or less for two servings) to cook on their own, making both shopping and cooking a breeze. Additionally, guests will get to take home co-branded recipe cards and special coupons to be used at the Bedford Whole Foods. For those wanting to shop for themselves, a special shuttle from the hotel will run several times weekly to the grocery, and for folks that don’t have that kind of time, ingredient order forms will be provided to have groceries delivered and even unpacked in guestroom kitchens.

In keeping with all things organic, Element Lexington has also planted a vegetable garden on the property which boasts in-season delights such as Roma tomatoes, basil, cantaloupe and cucumbers. Produce and herbs from the garden will be used for both Rise breakfast menu items and the Relax evening reception along with the weekly outdoor summer BBQ featuring organic meats, garden burgers and soy hotdogs grilled up each Wednesday by the general manager of the hotel.

Yet, the culinary perks don’t stop here. “Restore”, Element’s on-site organic pantry, offers healthy on-the-fly snacks 24 hours a day, and twice a week guests can ride the hotel’s complimentary shuttle to the local farmer’s market in order to pick up their own produce. And, it won’t be difficult to work off all those calories since Element offers an array of complimentary wellness programs including bikes to borrow, running maps, a full-service fitness center and an all-saline, chlorine-free pool.

Clearly the culinary landscape for travelers is forever changing and evolving, with more of us, especially business travelers, seeking healthier, budget-friendly accommodations that allow for independence along with a sound commitment to the environment. With this in mind, it’s nice to see the hotel industry starting to respond.

–Kendra