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Kandui Resort, Mentawai Islands
Extraordinary waves and ordinary surfers — not always an ideal mix. But not all of us possess all-star surfing skills. So where’s the best place for average Joes to safely push themselves, enjoy world-class waves, and relax in comfort? My pick is the Kandui Resort, located in the Mentawai Islands off the west coast of Sumatra. Here’s how it delivered for two middle-age surfers from Florida:
Last weekend, I camped on Indonesia’s most remote islands. I was embraced by a small village community. I built a well that provided them fresh water. The kicker? I did all this from Cocoa Beach, Florida, losing myself in what I thought was a surf movie. It starred waterman Rob Machado, though surfing wasn’t his primary focus. Below Rob, and the film’s director, Taylor Steele, offer a taste of why their movie The Drifter is different.
From left: Adrienne (biked in one day so far), Eddy (hitched ride with wife all week), Ashley (carpools with her husband), Matthew (biked in two days so far). Photo by Lori (feeling peer pressure).
Last Friday, I pledged to come to work by some other method than driving my own car at least one day this week. I rode my bike in Monday and again today. It was painless. These fall days have been pleasant. It’s true riding a bike in Orlando is a bit of a dog fight, especially at rush hour. There are no bikes lanes to speak of, and drivers aren’t particularly mindful of bikes on the road, so you have to be extra mindful of them, especially crossing the higher-speed highways. And you have to breathe some exhaust. You’re breathing it in your car,
Tags: green
ISLANDS contributor Steve Knopper
What’s the best way to experience Jamaica’s most vibrant music? Rolling Stone Editor Steve Knopper offers his take on exploring the island’s reggae scene, fresh off his assignment for ISLANDS magazine. Read his full offering, a feature article about Jamaica and its most iconic music, in the January 2010 issue on newsstands, December 29th. In the meantime, here are his top ten tips for making the most of your next jaunt to Jamiaca:
A 9ish-pound lobster caught by Captain Jenkins of Top Notch Lobster Excursions. By Matthew Miller.
Tastes change. I’ve heard from independent sources during my trip (to Prince Edward Island for the Fall Flavors festival) that lobsters weren’t always considered a delicacy. At mid-20th-century, lobsters, and I suspect other shellfish, were considered poverty food. Farmers fertilized fields with them.
Bradley Cox, Green Globe International's Chief Operating Officer
Is guilt-free travel possible? Should we all just stay home? What makes a resort truly Green? From jet-fueled airplanes to low-flow showerheads, Bradley Cox, Chief Operating Officer of Green Globe International offers answers, and hope.
When we see a Green Globe stamp affiliated with a resort, what should it tell us? Fundamentally, it should tell you that the resort is improving their footprint each year. For Green Globe certified resorts, we focus on the environmental, economic and social aspects of their business. That is, they’re likely using less electricity and water than they did last year. They have invested in recycling technology or are finding ways to minimize waste. They’ve developed social programs that bring direct benefits to local communities or provide extra-curricular training for the staff.
How will Green Globe’s policies impact a traveler’s resort experience? Should we brace for lukewarm showers?
Tags: Bradley Cox, green
The Moorea Dolphin Center at InterContinental Moorea Resort & Spa offers an educational experience guided by veterinarians and marine biologists.
If you’ve seen this trailer for The Cove, you’ve probably wondered whether you should book an excursion to swim with the dolphins on your next island trip. We talked to ISLANDS consultant and Sustainable Travel International president, Brian Mullis to get the scoop on this hot-button issue for green-minded travelers. Use his answers below to plan your island adventure.
ISLANDS Contributing Editor Aaron Gulley
Philippine cuisine isn’t well known, but it soon will be. So claims ISLANDS contributing editor Aaron Gulley, having just returned from Luzon. What makes this region’s food so special? For starters, Spanish influence. Surprised? Read on.
Nothing changes a day’s plans like a good monsoon. I arrived in Vigan, a historic town on the northwest coast of Luzon, at midday, eager to get out and explore. From the late 1600s, Spanish colonialists amassed vast wealth from this small port on the Apra River. Unlike Manila, which was decimated at the end of World War II, Vigan was spared major fighting, so many of the cobbled streets, Mediterranean storefronts, and leafy haciendas remain today. My plan had been to spend the afternoon poking around the historic district. Then it started raining.
So I ducked into Café Leona. Two lessons were learned during the ensuing feast. Most importantly, I am ardent fan of the Spanish contributions to Filipino cooking. Of course there’s adobo, which I had already tasted several times on this trip. This dish of stewed meat, adopted during the colonial trade with Mexico, has been adapted to suit the Pinoy penchant for sour foods by substituting vinegar for chilies as the main marinating agent.
Tags: food, Philippines
ISLANDS Contributing Editor Aaron Gulley
Quick, name a Filipino restaurant. Can you? If not, you’re not alone, at least for now. Foodies consider the Philippines an emerging culinary powerhouse. So why has it been off our radar? Contributing editor Aaron Gulley offers his first tastes from the island of Luzon.
Rolando Laudico warned me: “Filipino food can be intimidating. When Westerners sit down to a Filipino meal, they might not know what to do with it.” The young chef told me this at his haute Manila eatery, Bistro Filipino, last night, and I didn’t fully grasp what he meant. I was just finishing up an entrée of Paella Stuffed Squid in a capsicum sauce and was turning my attention to a plate of truffles infused with local delicacies like Kalamansí lime and mango. The flavors were new to me, but the substance and the presentations fit my overall eating sensibilities.
This afternoon, however, his words made better sense. Having jetted out of Manila for the most
Tags: Manila, Philippines
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