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diejager · 11 months ago

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My deep dark desire for a distillery au wherein each force is a competing distillery and you yeet an expert taster reader in there who is in charge of judging each whisky and ranking them. Either they are pulling out all the stops on your tour and treating you like a princess or doing the opposite and threatening you to rank them the highest :')

Mhairi, I am the worse person to ask about whiskey, my parents have delicious smelling ones, fruity and spicy ones, but taste wise? I gag like there’s no tomorrow, especially gin!! I hate gin. The only thing I can stomach so far is sweet, coffee and cream flavoured Baileys Irish Cream. (I know there’s Irish whiskey in it, but it’s only 17% compared to the 40% of any other whiskeys)

Eau De Vie Cw: Alcohol drinking, whiskey taste, tell me if I missed any.

Whisky had always been your favourite, your little secret that you shared with your closest friends alone —your penchent for judging whiskeys and bourbons alone, managing to include rum and brandy in rare occasions. So when you were approached by a known figure in the Whiskey industry that acted as the face for many distilleries across the world, you couldn’t turn down the offer when you were given so much in a simple deal.

You were responsible to drink and rank many popular brands by taste and smell alone, the only person delegated to become the judge. You were given the privilege of taking home a bottle of each brand after this competition, another reason to accept it. So you signed the contract without a second of hesitation, shaking her hand to conclude the deal before she left you squirming with excitement in your office home.

You were flown from your city to a calm part of the Scottish countryside, a chalet overlooking the Scottish highlands and its green beauty. This was the quaint house you would temporarily live in with the rest of the team orchestrating this friendly competition, leaving the connecting house up the cliff side to the different distilleries. From what you’ve heard, Kate Laswell - Kate you called her after a few meetings that had fully bloomed into a friendship of alcohol connoissoir - the participating teams were the British company 141 - who in coalition to Chimera and the ULF - would represent their alliance, the American Shadows, the multi-national KorTac and the Russian brewery Konni. They were all popular brands distilling whiskey and brandy in their own countries, creating a plethora of tastes and sensations that would explode on your tongue after a few sips.

You were ecstatic, your mouth salivating at the simple thought of tasting the finest whiskeys from around the world, but you had a few days to rest and tour the side of Scotland you were shipped to. What you expected to be calm and mild-mannered men and women from their side of the world to meet and eat with refined etiquette, was shattered the second you peered through the door after walking down the connecting path from your chalet to their house.

They were loud, rambunctious in the very sense of it, loud and jovial, hurling insults and hissing out jeers at one another. It was a dogfight between brewers, like cats and dogs. You felt like a stranger, gawking at the group hurling words at one another until it all stopped, the open living room falling in silence when they heard you drop your bag on the polished wood. You’ve never seen humans move so fast until the second after the silence, scrambling to clean the room up and wooing you with their compliments and sweet pleasantries to appease you.

They gave you a tour of the house, the rich wine cellar that was open to you whenever you wanted a drink, the wooden patio that had it’s own lounge and bar, and the various rooms in the mansion-like chalet. They all vied for your attention, ripping one another’s throat to have a second of your attention, kissing up to you with sweet compliments and even sweeter praises.

The Brits - well, three English and one Scott - were a good mix of mature and zealousness, low voices and near-overwhelming figures with their broad shoulders and stocky mass. They came with other people to represent their company: Farah and her devoted Alex from ULF, and the crude Nikolai and Krueger from Chimera.

The Shadows were American, the most American you’ve ever seen, energetic and determined to win you over, and the CEO, a man with a southern accent and a seductive smirk, swiping you off your feet with pet names that made you fluster.

KorTac had as many accents as they had people of different countries, both men and women skilled in multiple languages and conversing so fluently that you started to question if you were on the same planet.

Konni was rough on the edges, their leading figure as scheming as he was gentlemanly, his thin lips letting out the most vicious praises to have you squirming under his dark gaze and unmoving determination for the win.

Days later, you met them at the compound farther down the road, away from the beauty of the coast and cliff, a long table exposing their finest to you. Poured in a cups, one with ice and another without, they were left for you to decide which would win the prize for both straight and on the rocks. Today was the day you would nominate one as the best, standing higher than everyone else without bias despite the times they rendered you a flustered mess and made you unendingly grateful for their help.

Your pallet exploded with flavour every time you sipped on a different brand, eyes rolling to the back of your head with the deliciousness of every bottle. 141 brought three bottles of their aged whiskey: a smoky Scotch Whisky made in the same Highlands you were tasting it, the bitter spiciness of rye whiskey from the American branch of the ULF - credits to Alex for introducing it - and the woody and fruity aroma of Chimera’s whiskey. Shadows had brought - unsurprisingly - their most popular types of whiskey to the table: Bourbon made in their own distillery in Kentucky, a sweet and mellow sub-type of their first one and the smooth flavour of their wheat whiskey. KorTac had a large variety to it’s collection: a floral tasting whiskey that outmatched Hibiki Harmony, a nutty sensation of a bottle made in Ireland and the rich and peaty on of a danish-made bottle. And finally, three Russian bottles from the biggest distillery in Russia: a sweet and smoky bottle, a second one with rich malt and honey, and a third focusing on aroma with it’s spicy odour and fruity taste.

They were all so delicious, if you had these bottles when you working at the bar, mixing concoctions for paying clients, you would’ve been overjoyed, but those days were long gone, your priority standing elsewhere than fulfilling your dream. Truthfully, you didn’t know who to give the medal, the flavours so vast and unique. Perhaps they wouldn’t mind if you took a second or third sip just to be sure.

Part 2

Taglist: @sae1kie @yeoldedumbslut @bvxygriimes @distracteddragoness @konigsblog @havoc973 @im-making-an-effort @daisychainsinknots @0alk0msan @danielle143 @dont-mind-me-just-existing-sadly @tuttifuckinfruttifriday @kaelysia @notspiders @velvetsoulweaver @petwifed @aldis-nuts @randominstake

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whats-in-a-sentence · 9 months ago

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In reply, the Kalgoorlie Sun ran a spoof interview of George Washington conducted apparently by the great hoaxer of the time, Louis de Rougemont. The subject was the pastoral prospects of Mr Washington's Laverton acres:

"Of course there is no grass whatever there, but salmon gums, granite rocks, ant beds, spinifex and mirages are to be found in abundance, on which bungurras, lizards, carpet snakes, and other stocks are said to thrive splendidly." I believe there is a plant called parrakelia that grows there which contains a great amount of moisture? "Oh yes," was the reply: "in one small patch I extracted water with my little hatchet sufficient to supply a private distillery for five years, and in addition to that, I captured 245½lb. of Murray cod." "But with regard to the cattle, how does the country suit them?" asked the scribe. "Splendidly," replied George. "I hold a stretch of country under a pastoral lease 316 miles long by 276 miles wide; three weeks ago I placed 959 bullocks on it, and they have done so well that the mirage fodder has led them away." "Have you seen horses reared there Mr. Washington?" "Oh yes; I have seen horses bred there which, in proportion to their frames had the largest curbs and splits I have seen on any horses in Australia. My father was engaged in cab-driving all his life in Queensland, and as I have been connected with cab horses as long as I can remember, I should be a judge of curbs." In reply to a question as to the water supply for grazing purposes, Mr. Washington said that there was ample water to be obtained by sinking; an unfailing supply of beautiful salt water may be had at depths varying from 95ft. to 360ft. The advantage of fattening cattle on salt water must be apparent to every butcher as it saves 75 per cent. of salt in curing the beef. After thanking Mr. Washington for his information I withdrew, just as he commenced to speak of wild oats which he had found at an old roadside camp, where carriers had been feeding horses.—Yours, etc.

Louis de Rougemont

"Killing for Country: A Family History" - David Marr

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internationalrealestatenews · 10 months ago

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[ad_1] Keswick, Va. | $9.995 MillionAn 1856 property with 5 bedrooms and 5 and a half loos, on a 286-acre lotThis home, listed on the Nationwide Register of Historic Locations, has been up to date by the sellers, who put in new home equipment, a brand new electrical system and new plumbing throughout renovations, and in addition uncovered authentic floorboards and an authentic kitchen hearth, which is now the centerpiece of a lower-level den.The property is a few half-hour drive from the College of Virginia, in Charlottesville. Driving to Richmond or Fredericksburg takes simply over an hour. Washington is 2 hours away.Dimension: 7,586 sq. ftWorth per sq. foot: $1,318Indoors: An extended, gated driveway leads from the street as much as the primary home, the place a paved path connects to the entrance entrance.The entrance doorways open right into a lobby with excessive ceilings and authentic wooden molding. To the fitting is a lounge with a hearth that has a easy white mantel and tall, deep-set home windows overlooking the grounds. To the left is a eating room with one other hearth, extra tall home windows and a crystal chandelier.The eating room connects to a vibrant kitchen outfitted with custom-made Officine Gullo elements and a middle island with a soapstone counter. A powder room can also be on this a part of the home.The rear corridor, accessible from the kitchen and the lobby, has a grand flying staircase that results in the three bedrooms on the second flooring.The first suite, to the fitting of the stair touchdown, has a hearth and home windows overlooking the grounds within the bed room; the lavatory, which was as soon as a visitor room, has one other hearth, a bathe with a glass door and a deep soaking tub. The opposite two bedrooms, throughout the corridor, are every large enough to carry a queen-size mattress and have en suite loos.The steps proceed to the highest degree, which holds a den, two extra visitor rooms and a full toilet.One other den and a pub with a built-in bar are on the bottom degree of the home, the place there was as soon as a kitchen. A full toilet, a laundry room and a mudroom are additionally on this degree.Out of doors house: The property consists of a number of buildings, together with a visitor cottage with a kitchen, a basic pink barn and a workshop that could possibly be used as an artwork studio or occasions house. There's a pool inside strolling distance of the primary home, together with a pool home in what was as soon as the carriage home, with a toilet and a laundry room. There may be ample house for parking within the driveway, and loads of room so as to add a storage.Nantucket, Mass. | $9.995 MillionA 2005 compound with three buildings and a complete of six bedrooms, six full loos and two half loos, on a 0.5-acre lotThis property, which features a fundamental home, a just lately constructed guesthouse and a pool home, is a few mile from the Nantucket Historic District, placing it inside a simple drive, bike trip or stroll of the city’s retailers and eating places, in addition to Kids’s Seashore, one of many island’s most liked waterfront spots. A Cease & Store grocery retailer and Cisco Brewers, a well-liked distillery, are additionally close by.In the summertime, high-speed ferries make the journey to Hyannis, on Cape Cod, in about an hour, whereas common ferries take about two hours to succeed in the mainland.Dimension: 4,045 sq. ftWorth per sq. foot: $2,471Indoors: The primary home is about again from the road, with the doorway on the finish of a coated porch.The entrance door opens right into a lobby with hardwood flooring and entry to a powder room. Past is an open residing space with a modern fuel hearth framed by white shiplap; a eating space; and entry to the facet porch and a den used as a media room.The adjoining kitchen has stainless-steel home equipment; a tiered island with house for a number of bar stools; a window over the sink looking onto the swimming pool; and stairs to the decrease degree.

A bed room with an en suite toilet that has a walk-in bathe is off the kitchen.The second degree, reached from a staircase close to the lobby, is configured as one giant major suite, with sloped ceilings, built-in cabinetry, a dressing space with a number of giant closets, and a full toilet.Two extra bedrooms and two full loos are on the bottom degree of the primary home, together with a laundry room and a lounge with French doorways that open to a sunken brick patio.Throughout the pool from the primary home is a guesthouse with two bedrooms and two full loos, together with a lounge and a kitchen.At one finish of the pool is a pool home with a half toilet, a kitchenette and an outside bathe.Out of doors house: The pool between the primary home and the guesthouse is surrounded by a bluestone deck with a built-in fireplace pit. 4 off-street parking spots are on the entrance of the property.Taxes: $31,700 (estimated)Contact: Bernadette Meyer, Maury Individuals Sotheby’s Worldwide Realty, 508-680-4748; sothebysrealty.comHinsdale, Ailing. | $9,999,999A 1913 Colonial Revival home with eight bedrooms, seven full loos and two half loos, on a 2.8-acre lotDesignated Home Lovely journal’s Complete Residence of 2023, this home was adorned by 15 design corporations led by feminine designers who collaborated with J. Jordan Properties, a builder, to create a showplace of décor. Supplies used embody English pine paneling, custom paint and wallpaper, and, in a single room, a repurposed 18th-century chimney piece.The property is half a mile from Brook Park, which has an open inexperienced house and pickleball courts, and a few five-minute drive from retailers, eating places and the practice station on the middle of the village. Driving to Chicago takes about half an hour.Dimension: 13,879 sq. ftWorth per sq. foot: $721Indoors: A brick driveway leads from the road to the portico-covered entrance on the entrance of the home.To the fitting of the lobby, which is roofed in a moody blue-and-green floral wallpaper and has entry to a powder room, is a research with a gilded built-in bar and one other powder room.Straight forward is a sitting room with parquet flooring. Off this house are a den with built-in bookshelves lined in plaid wallpaper; a eating room completed with Chinoiserie-style wallpaper and shiny blue paint; and an ethereal lounge with elaborate, white-painted woodwork and pale pink partitions. Past the lounge is a sunroom with French doorways that open to a terrace overlooking a swimming pool.To the left of the lobby is a hallway with black-and-white tile flooring resulting in the kitchen, which has Monogram stainless-steel home equipment, built-in cookbook cabinets and entry to the rear staircase and to a breakfast room with a protracted marble bar. A visitor suite with a bed room, a pink-and-green sitting room and a full toilet papered in a pink-and-green toile print can also be on this a part of the home.Six extra bedrooms are upstairs, together with the first suite, which features a bed room with a hearth that has a hand-painted border, a sitting room and a toilet with black-and-white checkerboard flooring. This bed room connects to a different bed room that could possibly be used as a nursery or workplace. The opposite 4 bedrooms all have en suite loos.One other bed room and full toilet are on the bottom degree of the home, together with a celebration room that has orange partitions, built-in banquette seating and a bowling alley.Out of doors house: The home is surrounded by manicured gardens with mature timber, low hedges and fountains. The in-ground swimming pool is surrounded by a stone deck. The hooked up storage holds three automobiles.Taxes: $97,728 (estimated)Contact: Daybreak McKenna, Daybreak McKenna Group, Coldwell Banker Realty, 630-686-4886; dawnmckennagroup.comFor weekly e-mail updates on residential actual property information, enroll right here. [ad_2] Supply hyperlink

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sgphotography77 · 6 years ago

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South Hollow Distillery

#rum #gin #distillery #cape cod #truro #Fuji #xt-2 #23mm #photography #photographers on tumblr #Tribe Collective

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nervousladytraveler · 3 years ago

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This is one of those end of year WIP not RIP things. Amazed at how much is still in that unfinished file...oh well.

This bit is from another modern Poldark AU. Untitled. Unfinished (and in my head, Ross Poldark's birthday is today, December 29th)

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Sometimes Ross Poldark felt his whole life ran in circles. In fact he’d had that same thought more than once as he moved through the same streets and ate at the same cafes or drank in the same pubs, and had the same conversations year after year. Maybe he drove a different car now or wore different clothes or even had different conversation partners, but it was largely still all the same. He had lived in Cornwall so long that it was part of him--the oxygen he breathed, the blood that ran through his veins.

Today he was tired but he wasn’t sure why. He’d slept well and he certainly wasn’t exhausted from physical activity--he didn't really do that too much any more unless it was an occasional home project he took on willingly. Even then he mostly hired those out these days.

Maybe he was just bored.

He was alone but that was a familiar feeling too, one he’d long since accepted as part of his identity, just like being a Cornish man. And except for a brief period in his twenties, he’d been alone his whole life.

The difference now was that he was comfortable with it. Demons and ghosts had largely faded, regrets had softened around the edges and none of the acidic self-loathing remained. Perhaps he had been more interesting when he was dark and unhappy--was he himself the cause of his boredom?

The cafe was crowded for 2 o’clock but he supposed more people were out midweek doing last minute holiday shopping. He was lucky to find an empty table in the rear corner. Hot soup and black coffee was what he needed.

He’d be turning 38 next week. It didn’t feel any different to him than the week before. He had no plans but supposed he’d better make some lest others start fussing.

Birthdays were the one day of the year he apparently wasn’t allowed to be alone. That would seem sad and tragic by society’s standards anyway. Not to him though--he had no more attachment to the December 29th than any other day. But all the same, he’d play along and invite Dwight and Caroline out for a drink. Just one drink then they’d call it an early evening and he could go home and do what he really wanted: be alone.

He’d be alone for Christmas too but he usually managed to get away with that. On that day everyone else was too busy with their own plans to really notice him. The years of obligatory family visits were long behind him, really since Aunt Agatha died. Once or twice he’d visited Verity and her little family but afterwards decided it really wasn’t the right time of year to camp on their sofa, to intrude on their happiness. Christmas meant something very different to little Andrew, just a boy, than to his old uncle Ross. And Ross felt he dampened the mood and trampled on something pure and lovely just by being there.

He’d done that before--ruined something innocent and lovely--and vowed not to ever again.

Last year he’d been abroad over Christmas and found that a happy coincidence. He thought he’d like to do that again but it was probably too late to book something. He could always just jump in his car and drive. Maybe Scotland--tour some old distillery and stay over for his birthday--then no one would question him being alone. He’d need to find a place to stay, one with a kitchen for self-catering would be ideal. He’d also need someone to mind his cat.

Thinking about this new plan, Ross suddenly felt less bored but only just so. He took a slurp from his cod chowder that was still too hot and regretted he hadn’t ordered a sandwich to go with it.

His spoon was midway between lips and bowl when he paused. Or was he frozen?

He knew she was there before he looked up. She hadn’t yet said anything or even touched him. It wasn’t scent--she wore a different perfume now from when he’d known her, but he wouldn't learn that until much later that night. It was more of a recognition of her energy, the way the very molecules of air shifted around her as she moved. Of course he’d never known anyone as well as he’d known her.

“Ross?” she said and in that single syllable managed to inflect so much meaning--and feeling. Gentleness, friendliness, warmth, light. And ease.

He couldn't help but smile. The thought had not occurred to him that he should try to be aloof or cool or some other such way one acts when accidentally meeting an ex. Especially an ex to whom one hadn’t really spoken for eight years.

“I thought it was you. Merry Christmas--well almost anyway,” she laughed that little laugh of hers that he knew would be accompanied by a somewhat self-deprecating eye roll. The laugh she’d use when she thought she’d said something silly or stupid. But she never had ever said anything truly stupid.

Next she shrugged, as he’d known she would.

Yes, even though they were strangers now, she was a stranger whose every inch of skin he still knew. Every inch.

And his skin? Could she still imagine it all? Did she ever?

His eyes darted around the room and saw there were no empty tables but her hands were full with a steaming mug and a plate of some sort of dessert.

“Please, why don’t you join me?” he asked, impressed with his quick thinking and even more so with his genuinely inviting tone. He wasn’t doing half bad for someone who just moments before was scheming how to remain a recluse for the next week.

“Oh thanks. I’d love to. I never do like sharing with strangers--I end up looking at my mobile too much just to avoid any awkward eye contact.”

“So I’m not a stranger?” he dared to tease.

“No, Ross,” she said with just a vapour of softness.

#poldark #poldark fanfic #lucretiassister #ross poldark #poldark modern au #wip wednesday #wip not rip

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aestheticvoyage2021 · 3 years ago

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2021 Superlatives

2021 Word: "Enjoy”

Notable Accomplishments/Hobby: Became a Dad!, Finished my work shop, completed nursery, fully vaccinated on Covid (3 shots), Refinanced the house

Best Photo: William in Halloween Lion Costume, Wave in Lake Michigan

First Pool Day: March 6. Last Pool Day: Nov 7 Best Sandwich: Hospital Burgers at TMC in June Drink of Choice: Finca-Rita! Best Roadtrip: Round Trip Roadtrip to Michigan and back with Baby and Two Dogs Best Adventure: Baby Moon to Mexico less than a month from due date

Best Meals - St Patricks Day Feast, Beer Battered Cod Fish Tacos,

Favorite Restaurant: Paco’s Tacos, Culinary Dropout

Best Fall Color: The tree in my backyard was as good as it got in 2021! Best Breweries/etc: Crooked Tooth in Tucson, Traverse City Distillery, Berzurk in Grand Haven, Charron Vineyards Best Bar: Soggy Peso Best Month: June Worst Month: April

Best Beach: San Carlos Mexico Best Breakfast: Sweet Potato Enchiladas Brunch July 3 Favorite Food: Carne Asasda shop in San Carlos Best Sunset: May 9, 2021 Best Sunrise: June 10, 2021 Best Town: Albuquerque, NM Favorite Hike(s): Douglas Spring, Saguaro NP Best Book: Green Lights, Matthew McConaughey # of Books Read/Completed: 8 Best Cigar: Albuquerque, NM Best Camp Spot: Closest thing was beach naps on Lake Michigan in Ludington Best Skinny Dip: Lake Michigan in August Best Concert: Live Craigie from our own backyard! Favorite Roads: Backway home from ABQ Best State: Michigan Best Nature Hug: Rincons Sunset Best Movie: CODA Favorite Show: Ted Lasso Best Coffee Shop: Finca Cafe Hardest/Worst Day of the 365: June 10, 2021 Number of Flights Trips - 0 !!!!!!!!!!!! Favorite Game: Guess the # of Diapers Guilty Pleasure: Yummy Gummy! Howd you spend Valentines Day: Sunday at Home, Great Card Howd you spend your birthday: Fighting with Audrie Howd you spend AC’s birthday: Jonathon’s Cork with AC’s Dad

Howd You Spend Anniversary: Went out for Sushi, Baby’s first dinner out. Howd you spend Christmas Day: In the Great Room with my Parents Howd you spend New Years Eve: Quiet night at home with steaks and baby - gave William a St Christopher medal Closest to death: Sick day May 11 and 12 Worst Fight: The Third Trimester Best Holiday: Thanksgiving in Mexico Biggest Regret: Not using this slower down year to be healthier Best Luck of 2021: William is healthy and happy joy baby # of On Campus Work Trips in 2021: 0 !!!!!!! # of Weddings in 2021: 0 # of Baseball Games in 2021: 1

Something new in 2021: Learning Home Skills > Hawk and Trowel, Base boards and Crown Molding, Rain Harvesting, Flooring, Shiplap Wall. Changing Diapers. Juicing Lemons! Best Song: Future Islands - Seasons & Waxahatchee - Fruits of My Labor, Phosphorescent - C’est La Vie No. 2, Bob Marley - Three Little Birds, Best Quote: “Never will a time come when the most marvelous recent invention is as marvelous as a newborn baby. The finest of our precision watches, the most super-colossal of our supercargo plants, don’t compare with a newborn baby in the number and ingenuity of coils and springs, in the flow and change of chemical solutions, in timing devices and interrelated parts that are irreplaceable. A baby is very modern. Yet it is also the oldest of the ancients. A baby doesn’t know he is a hoary and venerable antique — but he is. Before man learned how to make an alphabet, how to make a wheel, how to make a fire, he knew how to make a baby — with the great help of woman, and his God and Maker.”― Carl Sandburg

Best Days of 2021: The day Willam was born -> June 11 and the the day we brought William home from the hospital -> June 14; Baby’s first Christmas -> December 25 Favorite/Most Notable Moments: a. Catching Fish in Lake Michigan and Gulf of California (Yellowtail!) b. Snow in March?! c. Managing water during Triple Monsoon; 23 inches of rain this year! d. Watching a Surprising Top 10 Michigan State football team and Cardinals make postseason. e. Hearing Baby Heartbeat In Home f. Chad on Price Is Right! g. Making Bookshelf for William with my Dad h. Padres Game in San Diego with D2 and SB i. William meets his Great Grandpa in Breckenridge j. Audrie’s beautiful pregnant belly k. When William started to smile l. William eats his first food at Thanksgiving dinner m. Seeing James and Lisa before leaving Michigan n. The way that Mesquite looked when all sanded and finished in the Great Room! o. Get together for Chili Cookoff 2021 - Jenna and Jose win best. p. 2 great artful Piggy Platters for Dog Birthdays and Huck not knowing what to do with his! q. Huck getting the Donut out of his Christmas squeeky - finally! r. Williams look in his big magical sleep suit s. Drinks at the Soggy Peso t. Telling my mom to go put out the blue flag - Its a Boy! u. Finishing my shop wall - Feb 2 v. Parents came to Arizona in March (both), May (Mom), June (Mom), July (Dad), November (both), December (both) w. Memorable Stops on the Road -> Friday Night Lights, Hannibal MO, Liberal KS, Muskogee Okie, and the best Love’s in Weatherford TX. x. Field of Dreams Baseball game in Iowa. So cool! y. Writing and Framing “Your Wide Open Road for William z. William holding my finger in the Nicu

Most memorable/Notable Days:

January 20 - Inauguration of Joe Biden February 28 - Completed Shop Project March 23, April 13, and December 20 - Covid Shot April 7 - Audrie goes on Maternity Leave April 18 - Baby Acton Baby Shower April 22 - This Pirate Looks at 40 June 11 - William is born! June 14 - Bring William home! July 4 - Fireworks Explosion July 30 - Bachelor Party in San Diego August 17 to September 5 - Roundtrip Roadtrip to Michigan October 31 - Baby’s first Halloween costume is a Lion November 10 - Mom and Dads first date out! November 21-24 - Mexico Trip with my parents November 25 - William eats first real food at first Thanksgiving December 6 - Chili Cookoff December 19 - Great Room Mesquite Header is completed! December 23-25 William’s First Christmas (4 Acton generations) December 31 - NYE Gift - St Chrstopher pendant

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arcisfoodblog · 5 years ago

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The next leg in our road trip of British Columbia from Whistler along the Sunshine Coast with stops near Sechelt and in Powell River.

Having decided to go for more extended stays on Vancouver Island, we treated this part of our road trip as pass-through, but we did stay 1 full day at each of the stops to at least be able to explore the towns, plan some hiking trips, and relax a bit.

The first 160km / 100-mile leg was from Whistler to Sechelt, which started with breakfast at Function Junction’s outlet of Pure Bread (1040 Millar Creek Road) which was also our go-to place for breakfast and pastries in Vancouver as there was one just across the street from where we stayed. No fancy coffee machines in the original outlet, but the slow drip is made with the same fabulous coffee beans, so we were well stocked with goodies for the 1½ hour drive to Horseshoe Bay to catch the 12pm ferry to Langdale.

As we had made the reservation back home, it was advised to be at the ferry terminal 60 minutes before departure. The process was very smooth, and we were directed to our priority lane and only had to wait 30 minutes before the loading of the cars started. The 45-minute boat trip over the Howe Sound passing between the Bowen, Keats and Gambier Islands is just beautiful.

As we still needed to catch lunch, we stopped in Gibson at The 101 Brewhouse and Distillery (1009 Gibsons Way) which was right along the Sunshine Coast Highway. No poutine or burgers, but we had some Fish & Chips with beer-battered Crispy Cod Bites, Chicken Quesadillas, as well as great Falafel taco with hummus and tahini. I had chosen the Smoked Brisket Melt, served on grilled rye, with sauerkraut, melted cheese, and sour cherry mayo. The beers that we tried were Vagabond Dry-hopped Blonde Ale, the award-winning Shingleroof Hefeweizen and super refreshing Tree Top Summer Ale which is infused with spruce tips and has a splash of lemon juice.

After a beautiful drive and stocking up in the local supermarket, we settled into our Airbnb, which was located a couple of kilometers past Sechelt’s town Centre. The Lighthouse Marina Pub (5764 Wharf Ave) was recommended both by the Airbnb owner as well as online. Due to the Pub part, there is a separate entrance to the right for legal purposes to accommodate families with minors. It’s called The Buccaneers, but inside it is still one place with one kitchen. The main attraction is the patio view from the patio over Porpoise Bay and the aerodrome, which was indeed pretty spectacular. The food was less so. My Taco-Spiced Halibut tacos were good, the nachos and pizza and a bit soggy due to the wet toppings. Regrettably, the kitchen had sent out a cheeseburger that was actually carbonized on the bottom. The smell was so strong that we already notice something was wrong before the burger even hit the table. We did get a new (and tasty) cheeseburger, and in the meantime, we killed some time admiring the views as well as the mesmerizing jellyfish that were floating in the harbor and the Canadian Geese walking around.

The next morning, after a grilled cheese breakfast at The Bakery (5500 Wharf Ave #101), we set course to the Smuggler Cove Marine Provincial Park, about 5 kilometers past Halfmoon Bay. The hike there was terrific, starting over a walkway through the marches and then when arriving at the cove (which is pretty secluded so that it where it got its name), we took the elevated loop past France Islet all the way to the land’s end looking out on Capri Isle and Grant Island and Thormanby Island.

All the hiking made us hungry, and we had a great late lunch in Sechelt at Shift Kitchen Tapas Bar (5760 Teredo St). The men had some Shift Classic burgers (cheddar cheese, thick smoked bacon, lettuce, tomato, pickle, red onion, shift special sauce) served with hand-cut Kennebec potato fries. Chantal had the Tuna Tataki (black & blue rub seared to rare, served on top of sushi rice and topped with sesame & wasabi soy sauce).

The next day, we had a 75km /45-mile drive to Powell River and wanted to catch the ferry between Earl’s Cove and Saltery Bay around noon, so we had time to catch some breakfast at Basted Baker (5685 Cowrie St #1). The Breakfast Sandwich and a Spinach and Brie Sandwich were tasty, but we are not huge fans of biscuits.

Some familiar faces when the Saltery Bay ferry unloaded at Earl’s Cove as Koen, Erica and Madouc were heading back to Vancouver after their stint on Vancouver Island…

Luckily, the weather did get better when we arrived in Powell River, and we first stopped for a round of quick tasters at Townsite Brewing (5824 Ash Ave). With a Belgian born brewmaster, Cédric Dauchot, the brewing styles were obviously very familiar to us (more so than other local attempts at Belgian-style beers), but he still managed to surprise us due to different varieties like their Zwarte Wheat, a Dark Witbier.

As they don’t have many food options, we checked in into our hotel (which was conveniently located above a supermarket and outlet of the Serious Coffee outlet) and the rest of the afternoon was filled by doing some laundry and relaxing.

Dinner was at Coastal Cookery (4553 Marine Ave), on the downtown marine mile, which has a great view on the Georgia Strait and excellent food to boot.

Backyard Beer Can Chicken (Double breast local Vancouver Island chicken, dry-rubbed and beer-soaked, homemade BBQ sauce, roasted potatoes, seasonal vegetables, spicy creole butter)

Beurre Blanc Mac and Cheese (Smoked gouda, aged cheddar, white wine butter sauce, crispy pancetta, fried sage)

Tuna Poke (Marinated tuna, sticky rice, cucumber ribbon, crispy wonton, edamame, avocado, mango wasabi)

Fort Berens Estate Chardonnay

S’more Smash (Vanilla gelato, house-made cinnamon graham cracker, chocolate ganache, marshmallow Brulé

Chocolate Peanut Butter Bar (Dark & white chocolate, peanut butter, graham cracker crust, salted caramel)

Needing to walk off the indulgent desserts from the evening before, we took the Willingdon Beach Trail. This trail is just north of the town center with some parking available along the road from the Powell River Forestry Museum. The forest trail is just next to the beach and is “littered” with historic lumber equipment, so it was quite informative as well. Afterward, we played a round of mini-golf and had giant ice-creams at Putters Mini-Golf Course (4800 Marine Ave).

After stocking up on local wines, beers, and gins at Duke’s Liquor (4493 Marine Ave), some laundry runs and reading on the balcony,

we had our last dinner in Powell River at the tiny and therefore incredibly busy Costa del Sol Latin Cuisine (4578 Marine Ave), which apparently was the first venture of the couple that later started Coastal Cookery. We had to wait 30 minutes for a table, but were rewarded with some excellent Mexican food, beers, and cocktails!

Elote Corn (Charred Corn, Spicy Yogurt, Crema, Cotija Cheese, Crispy Corn Chip Dust, Cilantro, Tajin, Smoked Paprika)

Habanero Lime Fried Chicken Bites

The Maverick (Marinated Flank Steak, Mexican Chorizo, Crispy Bacon, Chipotle Potatoes, Caramelized Onion, Fresh Guacamole, Crema)

Quesadilla De La Frontera (Corn & Black Bean Salsa, Roasted Chicken, Queso Mixto, Honey Lime Aioli, Pico De Gallo)

Around the World – British Columbia road trip (2019) – Sunshine Coast The next leg in our road trip of British Columbia from Whistler along the Sunshine Coast with stops near Sechelt and in Powell River.

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annieboltonworld · 3 years ago

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Juniper Publishers-Open Access Journal of Environmental Sciences & Natural Resources

Microbial and Enzymatic Treatment for Decolorization of Distillery Spent-Wash (DSW)

Authored by Shivam Kapoor

Mini Review

Being rich in sugarcane yield, all the ethanol, in India, is produced by the way of fermentation of molasses and its subsequent distillation. Sugarcane juice containing sucrose is used by the sugar industry for making sugar. The residue from the sugar-making process, referred as molasses, contains high concentrations of sucrose. Molasses is used as the substrate in fermentors for producing alcohol. The liquor after fermentation contains 8-10 percent ethanol, which is further concentrated and purified in a series of distillation columns. The dark brown opaque liquid remaining after removal of alcohol is disposable and called by various names such as spent-wash, slops, stillage, still bottom, mosto, vinasse and dunder. The distillery spent wash is characterized as one of the caramelized and recalcitrant wastes containing extremely high color, COD, BOD, suspended solids and low in pH. This spent-wash has dark brown color and needs to be decolorized before release into the natural environment. At present, there are 285 distilleries in India that producing 2.7 billion liters of alcohol and generating 40 billion liters of wastewaters annually [1]. Due to high strength of raw spent wash (high biochemical oxygen demand), application of anaerobic treatment technology with biogas recovery has been reported to be highly effective. After anaerobic treatment also effluent contains high concentrations of color and organic pollutants and as such cannot be dispose directly on land and water bodies [2]. The spent wash is highly acidic in nature and has a variety of recalcitrant coloring compounds as melanoidins, phenolics and metal sulfides that are mainly responsible for the dark color of distillery effluent [3].

Nature of Melanoidins

Distillery spent-wash contain melanoidins which are natural condensation products of sugar and amino acids produced by non-enzymatic Millard amino-carbonyl reaction taking place between the amino and carbonyl groups in organic substances. The formation of melanoidins is affected by the reactants and their concentration, type of catalysts and buffers, temperature, time pH, water activity, presence of oxygen and metal ions [4]. Due to complex structure and xenobiotic nature of melanoidins are generally recalcitrant to biodegradation. The empirical formula of melanoidins has been suggested as C17-18H26-27O10N. Disposal of melanoidins rich wastewater reduces sun light penetration leading to decreased photosynthetic reaction and dissolved oxygen concentration in rivers, lakes and lagoons (Figure 1).

Methods for Decolorization

Various physical, chemical, biological and enzymatic processes for decolorization of post anaerobic treatments of spent-wash have been proposed by researchers (Figure 2). In physico-chemical treatment, activated carbon as adsorbent; activated silica, bentonite, polyelectrolytes and starch as coagulant aids; ozone, single hydrogen peroxide and Fenton’s reagent as oxidants were used for color removal from distillery spent-wash. All the treatment techniques gave color removal efficiency between 70-90% except single hydrogen peroxide and Fenton’s reagent [5]. Although many techniques have been explored for the decolorization but they all are require high reagent dosage and produce large amount of sludge. In biological treatment color can be removed either by concentrating into the sludge or by partial/complete breakdown of color molecules. Anaerobic treated spent wash contains high concentrations of color and organic pollutants.

Bacterial and Fungal Treatment

Due to the presence of high amount of organic pollutants and formation of toxic products, anaerobically treated wastewater cannot be directly discharged, and it has to be treated aerobically before discharge. Some of the aerobic based methods are described below Tables 1 & 2.

Role of Enzymes in Effluent Decolourization

The enzymatic treatment falls between the physicochemical and biological treatment processes. It has some potential advantages over the conventional treatment. A large number of enzymes (e.g. peroxidases, oxidoreductases, cellulolytic enzymes cyanidase, proteases, amylases, etc.) from a variety of different sources play an important role waste treatment applications. Although the enzymatic system related with decolorization of melanoidins is yet to be completely understood. The white-rot fungi have a complex enzymatic system which is extracellular and non-specific, and under nutrient-limiting conditions is capable of degrading lignolytic compounds, melanoidins, and polyaromatic compounds that cannot be degraded by other microorganisms. Decolorization activity involved two types of intracellular enzymes, sugar-dependent and sugar-independent. Color removal of synthetic melanoidin by Coriolus hirsutus involved the participation of peroxidases (MnP and MIP) and the extracellular H2O2 produced by glucose-oxidase, without disregard of a partial participation of fungal laccase. The white-rot basidiomycete T. versicolor is an active degrader of humic acids as well as of melanoidins. Uniform, small and spongy pellets of the fungus T. versicolor were used as inoculum for color removal using different nutrients. Maximum color removal of 82% and 36% removal of N-NH4 was obtained on using low sucrose concentration and KH2PO4 as the only nutrient. The enzyme laccase also helps in decolorizing melanoidins [6-11].

Conclusion

In the few last decades, interest has been developed in the field of bioremediation by using microbes. Several microorganisms such as bacteria and fungi, show a good ability to decolorize the effluent of the melanoidin based distillery industries. Thus, it can be suggested that microbial decolorization holds promise and can be exploited to develop a cost effective, eco-friendly biotechnology package for the treatment of distillery effluent. More technically advanced research efforts are required for searching, exploiting new bacterial species and improvement of practical application to propagate the use of bacteria for bioremediation of industrial effluents. Broader validation of these new technologies and integration of different methods in the current treatment schemes will most likely in the near future, render these both efficient and economically viable.

To know more about Juniper Publishers please click on: https://juniperpublishers.com/manuscript-guidelines.php

For more articles in Open Access Journal of Environmental Sciences & Natural Resources please click on: https://juniperpublishers.com/ijesnr/index.php

#Juniper Publishers in USA #Juniper Publishers PubMed Indexed Articles #Geography #Microbial Ecology #Oceanography #Environmental Chemistry

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diejager · 11 months ago

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Eau De Vie

Pairing: COD x reader

Cw: alcohol drinking, more to be added.

Summary: You’re appointed as the only judge to a whiskey competition.

Parts:

Presentations

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wineanddinosaur · 4 years ago

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Monks Are Making (and Inspiring) Your Whisky, Wine, Coffee, and Beer

Praying. Contemplating. Spending time in silence. Monks live a simple life, one some of us can be hard-pressed to relate to.

Think your life bears no parallels to these men of God? Think again — and thank them for some of your favorite beverages. Centuries after they first began making alcoholic beverages and caffeinated brews, modern monks are making ancient feel new again with fresh takes on whisky, wine, coffee and beer.

The shift many distilleries have made during the global pandemic, producing hand sanitizer instead of spirits, is coming full circle. Back in 1494, when the earliest written reference to what’s now known as whiskey — apparently made by Friar John Cor — was recorded in the Scottish king’s tax record, monasteries were producing the stuff as a health tonic for the sick. Monks wrote long lists of its health-giving properties during the 15th century, including the “miraculous things” it could do if you rubbed it on your hands. Human nature being what it is, some monk must have said “Let’s taste it” along the way — and from there, they started perfecting it.

Perfecting what’s known as Scotch whisky today is exactly what Andrew McKenzie Smith, founder of Lindores Abbey Distillery, has set out to do. He’s not a monk, but he resides on the farm where the first whisky-making monks lived. When his great-grandfather first bought the land, the family was “blissfully unaware” of the connection back to 1494, says Smith. Then, they started receiving emails from whisky groups asking why a place with such history was, with no disrespect, “a falling down old farm,” Smith explains. He agreed, and that’s what sparked him to lead a fundraising effort to return “the spiritual home of Scotch whisky” to its roots and open a new distillery there.

“With the weight of that history behind me, raising about 10 million pounds [about $13 million] wasn’t that difficult, purely because of where we were,” Smith says.

All the stars aligned to make it happen. This December, Lindores Abbey Distillery’s first Scotch whisky will be released to its members (and next summer to the public). It’s been selling its base spirit, aqua vitae, which was first made at Lindores Abbey centuries ago, since it opened in 2017. Smith likes to think the taste is remarkably similar to that which was first made here in 1494.

“We’re growing barley in the same fields the monks tended, we’re using the same water, and we’re under the same sunshine,” says Smith. “As close as possible, we’re reliving what Friar John Cor did back in 1494.”

During the pandemic, Lindores Abbey Distillery made and gave away hand sanitizer to a nearby village. It also donated extra distiller’s yeast, which would have gone to waste when distilling was halted, to village bakeries. “You had all this bread,” says former chef Smith, “that smelled slightly of alcohol.” But it was delicious, nonetheless, he says.

Holy Wine You Can’t Get Outside of Cannes

While Smith is reading history books to fine-tune his recipe and replicate the original Scottish monks’ spirits, the monks of Lérins Abbey on Saint-Honorat island in the south of France need not look further than their own ancestors. The 21 monks who today make up the Cistercian Congregation of the Immaculate Conception are still very much involved in the monastic tradition of making wine that’s spanned more than 16 centuries.

Across the Abbey’s 8-hectare (about 20 acres) wine estate, the monks grow grapes such as Chardonnay and Viognier to produce four white wines, and Syrah and Mourvedre for three different reds. Production is around 35,000 bottles a year, according to Dominique Vion‚ head sommelier at La Palme d’Or at Hotel Martinez, a two-Michelin-star restaurant in Cannes (just two minutes away by boat, Vion says).

Vion first tasted wines from Lérins Abbey early in his career as a sommelier about 20 years ago. He loved them immediately, which is why they’re still on the menu at La Palme d’Or. “The wines are good compositions, complex in their youth and rich, which [gives] great aging potential to the vintages,” he says.

While the technology has evolved (for instance, the winery now has modern equipment, employs organic farming techniques, and works with a civilian oenologist), the monks remain active in their work in the vineyard, and the wines retain their exclusivity and a keen sense of place. Take-away sales from the restaurant are not allowed, but you can buy the bottles at a few merchants in Cannes, as well as from the Abbey directly. The first Friday of every month, they offer an excursion that takes guests via boat from Cannes to Saint-Honorat for a 15-minute vineyard tour, followed by a tasting of several wines. Seasonally, guests can also enjoy lunch on the island at the monks’ La Tonnelle restaurant.

Old World Meets New World in Northern California

Across the pond, at New Clairvaux Vineyard in tiny Vina, Calif., Aimée Sunseri is also enlisting the help of monks. As a fifth-generation winemaker, she’s been the head winemaker here for 17 years but works closely with the vineyard manager, Brother Luis Cortez, who’s part of The Abbey of Our Lady of New Clairvaux. The 16 monks who live here happily cultivate the vineyard, handle the harvesting, and crush the grapes used to make everything from Tempranillo to Sauvignon Blanc wines.

“We try to be as involved as we possibly can because manual labor is a key Cistercian principal — a spiritual source of empowerment and glorification for God,” says Brother Luis. They worship by participating and collaborating in creation, and making wine is part of that divine collaboration, he adds.

Though they follow many of the same principles of winemaking developed by the Cistercians during medieval times, they’re also bringing in fresh perspective (another Cistercian principle: bringing new ideas to new lands). Sunseri says it’s the first vineyard in the United States to plant two Greek varietals, Assyrtiko and Moschofilero. The pandemic has also forced them to get creative, including moving their tasting room outside.

Brother Luis, who says he starts each day in prayer and communion with a sip of New Clairvaux’s Angelica, says the change has been a positive one for customers, who appreciate being outside and hearing the birds while tasting their wines. “We’ve always embraced that tranquil environment, but it’s amplified with us being forced to be outside,” he says. “[Being outdoors] is a huge part of our life here, so this is a beautiful thing that came out of struggles of the pandemic.”

Yes, Monks Are Even Making Coffee

As legend goes, according to the National Coffee Association, it was a goat herder in Ethiopia who first discovered the power of coffee, noticing his goats were too energetic to sleep after eating beans from a particular tree. He shared his findings with a local monastery, where the monks then made a drink from the berries — the first known coffee — to keep them alert through long hours of evening prayer.

You better believe monks are keeping this tradition alive today, and none are more enthusiastic about it than the modern Carmelite Monks, a Roman Catholic community residing in northwestern Wyoming. They pay homage to monks’ history with coffee by roasting and selling their own beans as a means of supporting themselves, a business that began back in 2007.

The monastery claims that 85 percent of orders are from repeat customers, which is why they’ve expanded their offerings through Mystic Monks Coffee beyond the original bagged beans. They offer coffee-of-the-month subscriptions (in flavors like chocolate cherry, butterscotch cream, and Snickering Monk Candy Bar), as well as single-serve pods called Monk-Shots, loose-leaf tea, and unique double-handled mugs, representative of the Carmelite tradition of drinking coffee with both hands in celebration of the harvest.

Supporting the Monastery with Traditional Trappist Beer

Of course, beer is perhaps the best-known lifeline among enterprising monks. But beyond Belgium and the Trappist breweries throughout Europe, there’s one right here in the States. After making and selling jams and jellies for more than 60 years to support their community, the monks of Saint Joseph’s Abbey outside Spencer, Mass., began to realize that to stay on the property with 50 monks, they’d need an alternative source of income. That’s where beer came into the picture. When it came time to decide whether to take the plunge, “we had the greatest majority vote for anything we ever did,” recalls Father Isaac Keeley.

In case you’re wondering, monks do drink beer (though they don’t eat meat). But before they had their own brewery, the monastery would enjoy alcohol only sparingly, at big feasts or holidays, says Father Isaac. Once he got into researching beer — in particular, after enjoying a tall glass of St. Bernardus at a local tavern — he realized what they’d been missing. “I scandalize some beer aficionados, but that was the day I discovered beer can really be a lot more than the ‘Clydesdales beer,’” he says.

The monks enlisted the help of a few local brewers — as well as a monk who trained at a Trappist brewery in Belgium — to help them build a process and brewery that would align with the traditional Trappist rules. The first brew they released, Spencer Trappist Ale, was inspired by patersbier (Latin for “father’s beer”). Normally, this style has a low alcohol content around 4.5 percent, but Father Isaac says he knew that if they wanted to sell any to the public, they’d need a higher alcohol content. The result was a 6.5 percent beer that he describes as having a hue “the color of sunrise at Nauset Beach on Cape Cod on the third Monday of September.”

Needless to say, he’s learned a lot about beer since growing from a “helper” on the project to director of Spencer Brewery. He’s also had to get creative during Covid-19 when sales of draft beer came to a screeching halt, he says. The upside is that for the first half of 2020, packaged-beer sales were slightly ahead of the same period last year, and they’re continuing to bring in revenue for the monastery by contracting out their brewery space, currently larger than they need, to other local brewers.

The monastery itself is still closed at press time, but Father Isaac is already brainstorming how he can expand when things begin to normalize. “It’s a crazy journey for a contemplative monk to be doing this,” he says, “but it’s stretched me so much.”

The article Monks Are Making (and Inspiring) Your Whisky, Wine, Coffee, and Beer appeared first on VinePair.

source https://vinepair.com/articles/monks-making-whisky-wine-coffee-beer/

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johnboothus · 4 years ago

Text

Monks Are Making (and Inspiring) Your Whisky Wine Coffee and Beer

Praying. Contemplating. Spending time in silence. Monks live a simple life, one some of us can be hard-pressed to relate to.

“With the weight of that history behind me, raising about 10 million pounds [about $13 million] wasn’t that difficult, purely because of where we were,” Smith says.

Holy Wine You Can’t Get Outside of Cannes

Old World Meets New World in Northern California

Yes, Monks Are Even Making Coffee

Supporting the Monastery with Traditional Trappist Beer

The article Monks Are Making (and Inspiring) Your Whisky, Wine, Coffee, and Beer appeared first on VinePair.

Via https://vinepair.com/articles/monks-making-whisky-wine-coffee-beer/

source https://vinology1.weebly.com/blog/monks-are-making-and-inspiring-your-whisky-wine-coffee-and-beer

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isaiahrippinus · 4 years ago

Text

Monks Are Making (and Inspiring) Your Whisky, Wine, Coffee, and Beer

Praying. Contemplating. Spending time in silence. Monks live a simple life, one some of us can be hard-pressed to relate to.

“With the weight of that history behind me, raising about 10 million pounds [about $13 million] wasn’t that difficult, purely because of where we were,” Smith says.

Holy Wine You Can’t Get Outside of Cannes

Old World Meets New World in Northern California

Yes, Monks Are Even Making Coffee

Supporting the Monastery with Traditional Trappist Beer

The article Monks Are Making (and Inspiring) Your Whisky, Wine, Coffee, and Beer appeared first on VinePair.

source https://vinepair.com/articles/monks-making-whisky-wine-coffee-beer/ source https://vinology1.tumblr.com/post/628792057154174976

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thebestintoronto · 5 years ago

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Exploring “The 6”: How To Enjoy A Long Weekend in Toronto

When I made my inaugural visit to Canada in the summertime of 2016, I picked the city of Toronto as my first stop before heading east to the city of Montréal. I decided that I was mosting likely to invest a lengthy four-day weekend in the city exploring everything that it needed to offer and consuming as much food as humanly feasible within that time structure.

The Art Gallery of Toronto

After leaving my bags at the relaxing Avalon Vacationer Suites, I made my method over to the Art Gallery of Toronto. Featuring works spanning over 20 centuries, the Art Gallery of Toronto has such a wide collection of pieces that it is considered to be among the largest art galleries in all of The United States and Canada.

Among one of the most intriguing and thought-provoking items that I saw on display at the museum was a nine-panel item called 'The T shirt' by Shelly Niro, a participant of the aboriginal Mohawk Country. The item discovered how the colonization of North America robbed the aboriginal people of a lot of things.

After straying around the gallery for a few hours, I built up fairly an appetite. I turned to Foursquare for suggestions of places to eat in the area as well as stumbled upon a restaurant in the Financial District called Bannock, which is known for their creative Canadian-inspired recipes.

I was really interested to attempt Canadian comfort food therefore I ordered the Fogo Island Wild Cod Chowder with Klondike potatoes, celery, as well as a warm cheddar biscuit. It was splendid as well as I would definitely return to the restaurant to check out various other Canadian home cooking.

Ripley's Fish tank of Canada

The adhering to day, my partner H got here in Toronto and aspired to hit the ground running. He is a massive pet fan so we chose to visit the popular Ripley's Fish tank of Canada, which flaunts over 13,000 exotic sea and also freshwater samplings.

The Aquarium in Toronto is quite a view to see; it is large and has a large option of fish. If you find yourself in Toronto with children, on a rainy day, or near the CN Tower, I would most definitely not miss checking out the aquarium.

My favorite parts of the fish tank included seeing the (excessively Instagrammed) enormous jellyfish as they altered shades, viewing sharks swim over my head while I traveled on the moving walkway through an undersea tunnel and stroking stingrays as they glided past me in a storage tank of water.

Centre Island

The excitement of the day did not end at the fish tank. After leaving the fish behind, we chose to board a ferryboat as well as make our method over to Centre Island, a tiny island directly across from downtown Toronto.

The initial hr on the island consisted of H as well as I socializing on the pier as well as frolicking on the beach. After roaming around, we made a decision to lease bikes to check out the whole island.

We cycled out bikes along Lakeshore Avenue to the western edge of the island as well as were awarded with impressive views of the Toronto sky line that I can not stand up to photographing.

After cycling about for a couple of hrs we were famished. We walked over to the Toronto Island BARBEQUE & Beer Co. for poutine, beer, as well as waterside views of midtown Toronto.

If you do not have a lot of time to go to Toronto, I very recommend at least making your method over to the Toronto's Centre Island (climate allowing) and spending the day there absorbing the sunlight, cycling around the island, and also consuming poutine.

The Distillery District

The following morning after visiting the regional Salsa on St. Clair festival, H as well as I determined to head over to the prominent Distillery District, which consists of a number of shops, restaurants, as well as coffee shops.

One of the reasons that H and also I were so anxious to reach the Distillery District is because we wished to check out a brewery, and also the location houses the famous Mill Road Brewery that a couple of friends had recommended that I see.

H as well as I determined to obtain the complete experience of the Mill Road Brewery by taking an excursion, which not only offered us with details on the beer making process of the brewery, but we likewise got to taste a huge range of their beers.

City of Toronto Indication

After leaving the Distillery Area, we made our way over to the popular 3D Toronto Indication (also known as Toronto Indicator) near City Hall to break a few pictures and also people see.

CN Tower

As the night attracted to an end, H as well as I made a decision that we intended to see the sundown over the city from the top of the CN Tower, so we made our back over to the Amusement District, passed individuals crowding around the windows, as well as peered out over the city from the 360 Dining establishment. The sight of the city made me think back regarding the city views that I had actually seen from the Willis Tower in Chicago as well as the Burj Khalifa in Dubai.

If you decide to see the CN Tower while you remain in Toronto, the city is a lot less blocked from the 360 Dining establishment, so get a beverage and also delight in the sight.

Kensington Market

The complying with day, H and I made our way over to the hip Kensington Market location, which is an unusual little community loaded with independent shops and also cafes.

The area is great for people seeing as well as has some fantastic areas to consume also! For a fast bite, I advise getting hold of a torta at Torteria San Cosme.

Graffiti Alley

If you have been reading this blog for a long time, you will certainly understand that I LIKE street art, and also my initial visit to Toronto would have felt insufficient if I did not get a chance to visit Graffiti Street. The three block street between Queen and Richmond Streets in Chinatown has numerous vibrant murals that are enjoyable to take pictures before.

The afternoon finished with H and also I eating gelato from Death in Venice under the color of trees at Trinity Bellwoods Park before parting means for him to return to New york city and me to directly my next experience to Montreal.

Practical Tips for Your Trip to Toronto

Getting To Toronto Pearson International Flight Terminal (YYZ).

Migration: Upon arrival to the Toronto Pearson International Flight Terminal from an international destination, you will pass through a digital automatic border clearance migration system. Curious concerning exactly how it functions prior to your arrival? Take a look at this video.

Reaching Toronto: When departing the migration hall, head to Terminal 1, where you can board the UP (Union Pearson) Express train. A one-way ticket will set you back $12 CAD from YYZ flight terminal to Union Station.

Luggage Storage in Toronto.

Toronto Train Terminal: If you are looking for a place to save your luggage while you remain in transit, the Toronto Train Terminal has lockers situated in the rear corridor on the primary floor of the terminal. The price of the lockers is $5 CAD for 24 hr.

The post “ Exploring “The 6”: How To Enjoy A Long Weekend in Toronto “ was originally seen on Cultural Xplorer

Naturopathic Toronto Doctor - Dr. Amauri Caversan, ND

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higherfeed · 5 years ago

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Coveted Cuisine, Craft Brews, and Lush Landscapes: The 4-Day Weekend in Skåne, Sweden

Sweden has been making headlines quite a bit recently thanks to award-winning environmental activist Greta Thunberg. The Swedish 16-year-old’s impassioned campaign about the climate crisis has earned international recognition. But the Scandinavian country has also built a successful reputation with the international jet set for its picturesque scenery, charming cities, sharp design focus, and eclectic culinary scene. And while bustling cities like Stockholm and Gothenburg tend to attract the majority of visitors, don’t make the all-too-common mistake of overlooking Skåne. ]] Skåne is the southernmost county (or län) in Sweden. It’s just a quick train ride from the Danish capital of Copenhagen and its international airport. Here, travelers will find a utopian combination of rural countrysides cozied up to cosmopolitan pockets teeming with award-winning restaurants, fascinating museums, top-notch hotels, and more. The region’s laid-back lifestyle is almost palpable upon arrival, and offers a breath of fresh air that you won’t find in other Nordic hot spots. Full of creative minds, entrepreneurial spirit, and proud locals, Skåne is all about collaboration versus competition, and it’s common to find its most innovative movers and shakers working together to launch new products and one-of-a-kind experiences for locals and tourists alike. With so many things to do and see, you’ll have trouble squeezing everything into a four-day visit; but it’s possible. Here’s how to eat, drink, stay, and play in one of Sweden’s most underrated travel destinations. But just a warning―you probably won’t want to leave.

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Key Regions

Malmö: A cultural hub of makers and doers, Malmö offers something for everyone. The capital of Skåne, this city is bursting to life with up-and-coming designers, celebrated chefs, and all of the other lures you’d expect from a world-class city. It’s also the perfect place to use as a home base during a visit, no matter how long. Lund: Marked by its cobblestone streets and half-timbered houses, Lund offers a thousand years of history, all within walking (or biking) distance. Home to Lund University (founded in 1666), the city has become an epicenter for knowledge, tradition, and history. Central Skåne: An idyllic respite in the heart of the great outdoors, Central Skåne is where to go for anyone looking to reconnect with nature. Brimming with sprawling forests, sparkling lakes, and abundant wildlife, this region once served as the rural playground for Sweden’s noble class―still boasting the grand castles and manor homes to prove it. Stellan Skarsgard’s Sweden: A Weekend in Ljusterö ]] Northwest Skåne: Adventure-seekers looking for an adrenaline-infused escape should head toward the Northwest. Here, staggering cliffs, expansive cave systems, and dramatic coastlines lend themselves to days spent surfing, mountain biking, rock climbing, kayaking, trekking, camping, and more. Österlen: Better known as Southeast Skåne, this romantic region is noted for its undulating hillsides, flowering meadows, and unspoiled white sand beaches that rival those of the Caribbean. A longtime retreat for Sweden’s esteemed artists and writers, Österlen offers a slowed-down way of life that makes it ideal for lovebirds or anybody seeking inspiration and solitude.

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Where to Stay in Skåne

Story Hotel Studio Malmö: Book a room at the Story Hotel Studio Malmö, just a five-minute stroll from the city’s Central Station. The hotel features a modern Scandinavian design, and each room offers sweeping overlooks of the Öresund bridge or the lively city center. Take the elevator up to the 14th floor to grab Japanese-inspired cuisine at Kasai In The Sky, or sip cocktails at its rooftop bar. You can also rent bikes from the lobby and spend your mornings cycling through town. A Scandinavian Summer: The All Day, All Night Adventure Land Hotel Mäster Johan: For a more classic style, score a stay at Hotel Mäster Johan. Constructed in 1990, the property is known for its upscale digs outfitted with cozy touches like natural wood, exposed brick, and old-world furniture. Its location is hard to beat, just steps from Lilla Torg Square, which is lined with cafes, restaurants, and bars. Luckily, thirsty guests won’t have to travel far for a drink, since the hotel is also home to MJ’s, one of Malmö’s hottest cocktail lounges. ]] Quality Hotel The Mill: Aiming for the best bang for your buck? Then look no further than Quality Hotel The Mill. After recently undergoing a complete renovation, the clean and contemporary three-star hotel reopened its doors earlier this year. Located just a stone’s throw from Malmö’s popular Möllevången district (or “Möllan” to locals), this newcomer boasts 224 rooms, a full-service restaurant, and popular bar―even better, rooms typically start around $70 per night.

Inside the Saltimporten Canteen, the constantly changing menu offers both a meat/fish dish and vegetarian option Courtesy Image

Where to Eat in Skåne

Malmö Saluhall: Make this indoor food market one of your first stops in Malmö. A smorgasbord of culinary delights, Malmö Saluhall is jam-packed with cafes, bakeries, cheese shops, ice cream counters, fishmongers, and more. Grab a quick bite at Hedvigsdal Vedugn & Vin for wood-fired pizza made with organic flour and seasonal toppings (many of which are actually grown on their own farm). Saltimporten Canteen: In a sleek, industrial space overlooking the water next to Västra Hamnen, the restaurant serves up an ever-evolving menu of modern Swedish dishes with international influences. Two options are available daily (a meat/fish dish or vegetarian option) and the price-fixed menu is available for just 105 SEK (less than $11 USD). Make sure to grab a seat at one of the communal tables early on in the afternoon. The restaurant is only open during lunch hours Monday through Friday and packs out with legions of loyal customers. ]] Restaurang SPILL: Another popular lunch spot, SPILL specializes in imaginative Swedish cuisine with a sustainable twist. Approximately 90 percent of the menu is created using ingredients that local suppliers can’t sell to other restaurants or grocery stores (and would otherwise be thrown away). Chef Erik Andersson opened the restaurant with his wife, Ellinor Lindblom, to help combat food waste and change the way people think about consumption. The menu changes every day based on the shipments SPILL receives—and, needless to say, it’s been a smash hit. Lyran: Prepare to be dazzled in the cozy confines of Lyran, a White Guide restaurant, and one of Skåne’s trendiest eateries. Dimly lit and impossibly romantic, dedicate a few hours to savoring each dish of their eight-course tasting menu. Every ingredient is sourced from local producers, and the menu tends to change daily, but never fails to impress. They also offer incredible wine pairings as well as non-alcoholic beverage pairings using fresh-pressed juices, locally made ciders, artisanal teas, and more. Far i Hatten: This beloved restaurant is housed within an unassuming cottage (dating back to 1894) in the heart of Folkets Park. Here, it’s common to find families gathered around shared rustic dishes, or friends indulging in Sunday brunch or a weekday fika over coffee and pastries. In the winter months, curl up next to the fire and warm up with some natural wine―another Swedish specialty. Johan P: Searching for the freshest catch in Skåne? Reserve a table for breakfast, lunch, or dinner at Johan P. The iconic restaurant has remained a staple for decades, known for their expertly prepared lobster, freshly shucked oysters, and other seafood plates. With its crisp, white table clothes, never-ending wine list, and attentive staff, it’s also a perfect spot for date night on the town. Restaurant Västergatan: For a quintessential Scandinavian experience, don’t miss dining at Västergatan. The charming restaurant only opens for supper service Monday through Saturday, but has quickly developed a devout following amongst Malmö’s discerning locals and visiting gastronomes alike. The multi-course menu typically features locally inspired recipes with a global spin, and the main dish is usually updated each week. Guests can expect elevated pairings like slow-baked cod served alongside chanterelle, white onion, and dill—as well as wine or juice pairings for a few Swedish krona more.

Where to Drink in Skåne

]] Lilla Kafferosteriet: There’s no better way to start the day than with a fresh-brewed cup of coffee. Get your morning pick-me-up from Lilla Kafferosteriet, a haven for serious java nerds. Serving only the finest hand-selected beans, they take pride in their roasting process to preserve flavor and guarantee the best taste possible. Check out their very own line of canned and carbonated coffee varieties that are certain to wow your tastebuds. Spirit of Hven Backafallsbyn: Nestled on the island of Hven (in the strait of Öresund between Denmark and Sweden), thirsty travelers will be excited to discover Spirit of Hven. Equal parts hotel, gourmet restaurant, and distillery, this destination is a feast for the senses. Schedule a guided tour of the facilities, where you can spend your afternoon sipping their award-winning lineup of organic spirits, including vodka, gin, and aquavit. Also be sure to sample their single-malt whisky and Organic Summer Spirit made with oranges, rhubarb, elderflower, and apples. 12 Ways to Amp Up Your Coffee—Without Butter Malmö Brewing Co & Taproom: For the most impressive selection of beer in all of Skåne, pay a visit to the Malmö Brewing Co & Taproom. In addition to brewing their own beer, they also feature a diverse collection of suds from other local producers (ranging from fruit-forward sours to robust imperial stouts and everything in between). Officially launched in 2010 by Anders Hansson, the dream of opening his own brewpub was decades in the making. Today, it’s credited with igniting Malmö’s booming beer industry and remains a fan favorite. Care/of: One of the more recent additions to the city’s ever-changing nightlife scene is Care/of. The bar first opened its doors in 2016 with the goal of mixing up innovative cocktails using only the finest ingredients. Already a local legend, don’t miss their signature tipples like Them Apples (made with duck fat-infused Woodford Reserve, thyme syrup, and rosemary bitters) or Last Bubbles (featuring Broker’s London Dry Gin, Chartreuse, maraschino, lemon, honey, and matcha foam).

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What to Drink in Skåne

Secret Sisters Brewing: Secret Sisters Brewing is a small, independent, women-run brewery, located at the Minus-1 Brewers Collective at Bishops Arms Gustav Adolfs Torg in Malmö. The group (made up of Irina Carlénis, Natalie Eriksson, Paulina Nordling, and Erika Norén) is dedicated to changing the often-narrow view on who a brewer might be by churning out damn good beers. Sip on Our Space, a delicious wheat beer made with fresh chamomile and pickled lemons, crafted in collaboration with Rocket Brewing Company and Two Forks. Hasse Fasan: This small but mighty local brewing operation was started by Patrik Norrlöf in 2016 and has been making waves ever since. Also part of the Minus-1 Brewers Collective, Hasse Fasan is known for creative concoctions like Coated (a mix of British and American Pale Ale, with a balance between earthy spices and fresh fruit notes) and peppery Belgian saison. Hyllie Brewery: Hyllie Brewery is a microbrewery found in Malmö’s southern outskirts, which debuted in 2015 with the goal of creating artisanal beer with heart and soul. Today, their brews can be found in many of the bars throughout Skåne, as well as represented in the industry’s top beer festivals and events. Pyschopipes is also powered by Hyllie Brewery, known for putting whimsical twists on long-standing staples. Try their Blue Whale, a bourbon barrel-aged imperial stout that clocks in at a whopping 18.7 percent. ]] Gnista: Another prime example of a locally made, collaborative effort is Gnista Spirits. As the trend of nonalcoholic spirits continues to take the world by storm, Gnista was created to give people the satisfaction of enjoying a premium spirit, just without the alcohol (or the accompanying hangover). Made at SPILL in Malmö, it boasts a complex flavor profile using high-quality ingredients like wormwood, raisins, apricots, and almond extract. It’s launching stateside early next year, and the company is gearing up to debut its second product in the coming months.

The men behind FRUKTSTEREO craft ciders using 100 percent fruit, fermented with natural yeast without any additive. Courtesy Image Oatly: You’ve probably seen Oatly being served in your favorite coffeehouse or on the grocery store shelf, but you may be surprised to learn that the brand was born in Skåne. Based on Swedish research from Lund University, Oatly’s patented enzyme technology replicates nature’s own processes, transforming fiber-rich oats into a nutritional milk substitute that’s perfectly engineered for humans. Flavour Forward: Nastassia Martin set out to create Flavour Forward as a non-alcoholic alternative for people in Skåne to pair with the region’s elevated culinary scene. Drawing from tropical ingredients like hibiscus (inspired by her Trinidadian roots), and local favorites like rhubarb, she developed the brand as a healthier, but tasty soda substitute, without having to lean on artificial flavors or colorings to do so. Order it by name at local institutions like SPILL, Lyran, and Hedvigsdal Vedugn & Vin. ]] FRUKTSTEREO: After spending years in the industry, Karl Sjöström and Mikael Nypelius decided to start their own company to spread the word about good produce and experiment with crafting their own line of beverages. In 2016, they began bottling their creations at Hällåkra Vingård, and have since opened their own place in Malmö’s old harbor area. Today, their celebrated ciders are made using 100 percent fruit and are fermented with natural yeast without any additives.

The Hällåkra Vingård, shown here during harvesting season, allows tourists to help out picking grapes Courtesy Image

What to Do in Skåne

Hällåkra Vingård: For a rustic retreat, plan a quick trip to Hällåkra Vineyard, located in Southern Skåne. Here, rolling slopes meet far-stretching plains alongside the Baltic Sea to create a unique microclimate and privileged wine-growing region. Owned by the Hansson family for five generations, the vineyard comprises 6.5 hectares of land and approximately 20,000 vines. Sample a selection of their red, white, sparkling, and sweet wine varietals; try your hand at harvesting grapes out in the field; or enjoy inspired dishes from their innovative kitchen. Absolut Experience Center: For another spirited day-trip idea, hire a rental car and make the trek out to Åhus. One of Sweden’s best preserved medieval cities and a beloved vacation destination for well-heeled Swedes, Åhus is also where Absolut Vodka is distilled. Absolut Home is a hands-on experience center where visitors can learn about the brand’s storied past and current production practices while also perfecting their bartender skills during an Absolut Cocktail Master Class. ]] Kiviks Musteri: Österlen is also known to locals as the “Apple Kingdom” because of the region’s numerous apple orchards. Kivik specifically is a quaint fishing village that has evolved over the generations into a holiday paradise, thanks to its pristine beaches and storybook charm. Stop by Kiviks Musteri, a picturesque cidery, where Henric Åkesson first planted the apple trees in 1888 that would go on to become Sweden’s first commercial fruit farm. Today, more than 200,000 people visit the orchard to taste their fresh-pressed cider and learn about the region’s rich past. Malmöhus Castle: Take a trip back in time with a visit to Malmöhus Castle. Originally constructed in 1434 as a citadel, it was rebuilt in the 16th century by King Christian III of Denmark and Norway to be a defensive fortress, and serve as a home for the Governors of Malmöhus County. It now welcomes visitors as a museum, housing a fascinating series of historical exhibitions. Disgusting Food Museum: On the hunt for a museum experience that’s a little less stuffy? Look no further than Malmö’s Disgusting Food Museum. It’s exactly what it sounds like—a permanent collection that pays homage to “disgusting” foods from around the world. Delicacies include surströmming (fermented herring from Sweden); hákarl (aged shark from Iceland); casu marzu (maggot-infested cheese from Sardinia); and durian (the notoriously stinky fruit from Thailand). But it’s not all gross―selections from the United States include Pop Tarts, root beer, and jelly beans. Daring visitors with iron stomachs can even sample a selection of the curiosities (just be sure to keep your barf bag, which doubles as the entrance ticket, close at hand). Read the full article

#eventsinskåne #malmotoskane #skaneholidays #skånemap #skanesweden #spaskåne #swedenvisits #visitswedenskane

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victoria-bonadonna · 5 years ago

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Japan Trip!

September 10- September 20, 2019

Our class’s journey to japan was one I will remember for the rest of my life. The destination was three of Japan’ major cities- Osaka, Kyoto, and Tokyo. Over the course of 10 days we would travel through these places and be enriched with information of the Japanese culture and Cuisine.

To kick off the trip, our first meal was Okonomiyaki which is a savory pancake which was popularized in Osaka. The next day was the true kick off to the trip as it was our first full day in Japan. We went to Tsuji Culinary Institute which is one of Japan’s most highly regarded institutes for culinary arts. Here we taught many people including Sensei Murashima- who would be our teacher when we got back to New York after the trip. The time at Tsuji was extremely special because the staff was incredibly inviting when it came to showing us around, giving us interactive food demos about some highlights of Japanese Cuisine, including Tamagoyaki (the Japanese rolled omelet), and finally giving us lectures about Japanese traditional Cuisine, and another by Mr. Tsuji about the future of Japanese cuisine and innovation.

The next day we went through the country side to Iga, a mountainous area where there were Master Donabe makers. Here, they showed us everything about their clay pot production- the facility, how it’s made, how they sell them, and finally, how they are used.

When it came to the part of how they are used, the owner of the facility invited us all into his home and we had a meal prepared using their different clay pots made by his wife. This entire meal was extraordinary. It was incredibly kind of them to invite us into their home and to take their time to make us a meal using the products that are made 20 yards away. The food they made us was of the highest quality- the rice had just been harvested that week. I was very thankful to have been able to experience this wonderful place.

Later that day, we went to Nara to visit the Temple of the Great Buddha. Here we went on a tour by a monk who lived there. He treated us as though we were very special guests. He showed us around the grounds and then took us up close next to the Buddha statue.

He discussed the history and the importance of this building and statue. The idea that most stuck out was that the production of this building was not appointed to be made by the government or a high political power. Rather, the people of Nara all came together as a unified group and built this beacon of hope so that everyone may celebrate and honor the Great Buddha.

Another special part about Nara, was right outside the temple grounds were deer. These deer acted like dogs and would come right up to you to be fed or pet and were not afraid of people. It felt as though I was a character in a Disney movie.

Nara was a very special city and I would have loved to see the point in history when the power in Japan was there.

The following day was a journey to an ocean town called Miyazu Bay. Here we visited terraced rice paddy fields where we learned how rice was harvested in the days before machines.

Following, we went to Amanohashidate which was a scenic view from a mountain top. At the top we were able to see the entire Bay and appreciate the beauty of the blue water surrounded by mountains.

After our mountain retreat, we went to a rice wine producer whose rice came from the terrace paddy fields which we visited earlier that day. We learned about the production process and were shown the facility where it all happened. After, we had a tasting to compare generic brands versus the specialty types made here.

For dinner that night we went to the restaurant of Mr. Iio- the owner/ man that showed us around the fields and the factory. It was very special spending the day with him and it was so kind for him to make us dinner in his own restaurant at the end of the night. The dinner here was ‘hand rolled sushi with Italian ingredients’. It may sound like an odd experience at first, but the sushi with Italian ingredients was amazing. The way it worked was we were given nori and lettuce cups, sushi rice (which was seasoned with the rice wine vinegar produced by Mr. Iio), and many individually made Italian preparations. These included different types of peppers, eggplant and zucchini dishes, boar sausage, and fish preparations. This night felt nostalgic to me as many of the flavors felt like the foods I grew up with. I was thankful to be able to experience this day and the night ending with not only Mr. Iio, but his family as well. I felt very invited and it was so kind to be able to give us the opportunity to see the production of rice- from field to table.

Other of my highlighted favorites from the trip include the tour at the Yamazaki Suntory Whisky Distillery, the visit to GANKO in Kyoto for a Kaiseki lunch, the tempura meal on our first night in Tokyo with Chef Arai, visiting Toyosu market to see fish trade up close, Yanagihara cooking school, the sushi dinner with Chef Yoshi, visiting Kikkoman, and lastly, a final group dinner with the Soul of Japan.

At Suntory’s Distillery we were given a lecture on the origins of the company and we went on a tour. During the tour, the entire Whisky making process was explained.

My favorite part was seeing the warehouse where the barrels of Whisky were aging or ‘maturing’. The room smelt of great quality whisky and the entire time in the room the smell lingered. It was the type of sensation you would get as if you entered your childhood home to the smell of your mom making fresh chocolate chip cookies. The smell was heavenly and it told me that important things were happening inside the barrels.

After our tour, we received a tasting of some of the distillery’s top quality products. The 12 year type was my favorite- it combine the aging in the white oak, Sherry, and Mizunara barrels to give a perfectly balance flavor from all the different types of wood.

The following day at Takasegawa Nijoen- one of GANKO’s top tiered restaurants, we received a tour of the garden, listened to a lecture from the VP of the company, and had a seven course Kaiseki lunch.

One course included a sushi boat which took 8 hours and was made especially for our group. It was very kind of the company to invite us and treat us so special.

The following morning before leaving Kyoto, we went to Hyotei- a three Michelin starred restaurant, where we experienced their traditional Japanese porridge breakfast.

When we got to Tokyo there was some free time to tour Asakusa- where our hotel was. I saw Sensoji Temple which is Tokyo’s oldest Buddhist temple. I loved the detail in the outside décor of the buildings.

That night was the tempura meal at Tempura Arai. Chef Arai created a once in a life time experience.

Each ingredient was fried separately and given to us piece by piece- fresh out of the fryer. Each was better and better; from shrimp, to sweet corn, to uni wrapped in a shiso leaf, it was all incredible.

Toyosu market was breath taking. We saw the place where the daily Bluefin tuna auction occurs and we were able to walk around in the warehouse where the fish is held. (Of course they were all sold for the day- we were there at 10 am).

We went in a room where there were hundreds of blue bins with water flowing through them. This is one of the only places in the world where the fish are bought still alive- held in these bins. The craziest part of this visit was that everything looked clean, and the whole facility smelled clean.

Next we received a tour from Chef Yoshi and Chef Yanagihara though the section of the market where the buyers sell to the restaurant owners. They buyers are the ones who bid on the fish in the morning, they take their purchases and fabricate them and resell them to the restaurants.

Each booth had a specific type of sea creature they bought and sold. From shrimp booths to uni stands to people who sold and cleaned pufferfish, there was a stand for everything from the sea that you could imagine.

It was eye opening seeing the row after row of stalls all with different people selling fish. Chef Yoshi took us around to the booths that he visited every morning. He was loyal to his specific purveyors just as his grandfather was before him. The loyalties to these booths were something that was passed down the generations, on the buyer and the seller side. Everyone their looked out for each other, got everyone the best quality fish and at the best prices in order to keep these long lasting relationships.

Later in the day we visited Chef Yanagihara’s cooking school which was opened by his grandfather. Here Chef Yanagihara gave us demos about fish cake which made from cod and made in a suribachi as well as how to make the Tokyo styled rolled omelet. It was very fun to work with him.

Dinner that night was at Chef Yoshi’s sushi restaurant, Matsunozushi. Here, Chef Yoshi took us through an amazing sushi experience where he explained everything, from where the fishermen catch his fish, to which part of the fish is the best quality, and how he makes his top quality sushi.

The next day we went to Kikkoman where we were taught the process of making soy sauce. We learned of their process with fermenting soy beans and wheat with koji mold. They showed us the entire 6 month process in the short amount of time we were there.

The last dinner was a party run by Mr. Chikaraishi who was our CIA ambassador in Japan. With his and his assistant Eri’s work, our wonderful trip would not have been possible. I am very thankful of the both of them and I was happy to celebrate with them and many other members of the Soul of Japan.

Our trip to Japan was a once in a life time experience thanks to many people who helped coordinate and make sure it ran smoothly. Even though I didn’t include many of the things we did, I was still blessed to be able to experience everything we did. - Special thanks to Cathy, Willa, Sam, Mr. C., Eri, and all of our sponsors!

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destinyhixon-blog · 5 years ago

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You can’t miss the capital of Madeira, Funchal. Either you heard it in relation to the famous Cristiano Ronaldo, or got puzzled by the location and setting of Funchal airport; it is one of the places you will want to explore on the island.

In this post, we will share our experience in Funchal. We spent almost a week in Madeira, Portugal, doing hiking next to levadas and to the famous Pico Ruivo. We flew to Madeira from Lisbon, Portugal (Madeira is independent but is part of Portugal). Also, read our experiences regarding food and different cities in Portugal.

The city of Funchal (population: around 110.000) is built in an amphitheatrical way. In fact, as you see the city from the sea, it seems like houses are climbing up the steep mountain.

Madeira is an island with tropical forests and mountains, but the majority of the points of interest in Funchal are close to the sea.

Since being the capital of Madeira, there are lots of things to do in Funchal. Plenty of options for nightlife, parties, food and a good number of interesting things for sightseeing.

Definitely, taste the rum of Madeira, eat codfish and scabbard fish and their special liqueurs. Madeira is famous for its wines and if you are a fun of good strong wine, you need to taste at least one.

Here are the things we did in Funchal, Madeira.

Walk Through the Old Town of Funchal

You cannot miss the Old Town of Funchal! Most of the bars and restaurants are in this area. Some of the most fantastic views towards the Atlantic are there too.

Walk on the cobblestone (and fantastically clean) streets of the Old Town, towards the fort of Sao Tiago.

Allow yourself to get lost in the narrow streets. Don’t worry, eventually, you will get back in the Old Town center one way or the other.

Your walks will get to Rua da Santa Maria. Here you will admire the public art program called “Arte de Portas Abertas” (means: the art of the open doors). The artwork is a perfect example of how old elements of houses are transformed into pieces of art, that people enjoy and take lots of photos.

Fantastic artwork on each door in this area.

Visit Mercado dos Lavradores of Funchal. That is actually the big Farmer’s Market of Funchal. Meat, fish, poultry but mostly splendid colorful fruits are sold here. Beware of the prices. Fruit prices are off the roof.

Delicious fruits of Madeira

Make a note of the scabbard & cod fish and how it looks (see below). Chances are you will eat plenty of it while in Madeira.

Scabbard fish with sweet bananas. That is a local delicacy.

If you are lucky you will bump into the colorful ladies, dressed with local traditional outfits and selling tropical flowers.

Unbearable beauty!

There are not (many) beaches in Madeira. The city has created huge swimming pools that are filled in with sea water.

Have a break at the cafe at the top of Rua da St. Maria. The view is fantastic.

You can do this walking with a guide and learn even more for the history of Funchal. Click this and pre-book.

Fabulous Funchal Monte Palace & Gardens

There is no way someone to visit Madeira and Funchal and skip the Monte Palace (and the whole hill). The reasons are multiple. Getting there with the scenic cable car is just one of them, though the ride is long with beautiful sceneries.

Tip: You can get to Monte in that way or by car/bus/taxi. You can get down from Monte in the same way, or… you can take a Toboggan ride; if you dare.

Quinta Monte Palace is a complex that consists of many things. The palace history and its landmarks have a special taste for Buddhism.

The Monte Palace Tropical Garden is open daily from 9.30 am to 6 pm. You can spend 2 to 3 hours in this place if you want to enjoy it in a slow “zen” like pace.

Ticket costs: 12.50 euro p.p. Free entrance for children under 15 years old (accompanied by an adult). You can book a discounted combo ticket for this, a Toboggan ride and the Nun’s Valley tour from here.

The Museum

Right next to the entrance is the museum. It is not big and during our visit, it hosted an exhibition related to African culture.

Artwork from Africa

Artifacts were really nice, depicting the culture of that continent.

Don’t forget to visit the museum at the ground level. That showcases a huge variety of impressive mineral rocks.

The Palatial area

The palace itself is not open for visits. The whole area around and towards the palace is. At some point, you will reach this veranda where you see the palace but also the lake and all its sculptures.

The central location of the whole complex is here.

Here is a 360 surround video from this location.

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The view of Funchal and of the gardens from the palace veranda (a different one) is equally nice.

The Gardens

The gardens are the reason this area is famous for. A huge variety of different flora, mixed up with some waterfalls, streams and open ancient art spaces will make your eyes pop.

As said, the garden sculptures and art includes lots of Buddhism related elements.

There are paintings and even Buddhist shrines everywhere.

The reason for that is the strong influence and culture from China and Japan, with which Portugal has strong commercial relations.

You will notice a panel called “The Adventure of the Portuguese in Japan”. It consists of an iron structure with 166 ceramic plates who tell the story of a social, commercial and cultural relationship between Portugal and Japan.

At the far end of the gardens, you will find a simple cafe for some refreshments. Nothing impressive but will do the job.

Monte Toboggan Rides

Get out from the same entrance (Caminho do Monte). There you will notice a team of people dressed alike, next to some wheel-less carriages.

Did you hear about the Toboggan rides? This is it. You get into that wooden box and 2 people take you sliding down to the feet of the hill. That can get you an adrenaline rush!

Watch the video. People were wondering how they manage to turn that thing in corners.

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The fee is 25 euro p.p.

Visit Madeira Botanical Garden

This whole area was previously an estate. You can clearly see it from the old house (now a museum) and the overall landscape, stone benches and such.

Just a small part of the huge botanical garden of Madeira.

These gardens host a great variety of local flora. Don’t know what is best there. The colorful gardens or the view to Funchal.

The garden covers an area of 80,000 m².

You can get the cable from here to land on Monte Parish.

Visit a Rum Factory

Don’t leave Madeira without tasting their rum and see how the whole sugarcane-to-distillation process is done. Rum distilleries are walk-through and open to the public. There are different brands.

Visit one and try the Poncha drink.

Poncha looks like orange juice but it is a very strong drink.

It is made from the sugarcane rum, honey, sugar, orange/lemon juice or with different fruit juices according to the version of Poncha. The traditional one is with lemon. It is a strong drink with a strong taste.

If you like drinking then you can look out and also taste these popular drinks of Madeira:

Coral (the local beer)

Nikita (flavors of ice cream, sugar, pineapple rings, and white wine or white beer)

Pé de Cabra (dry wine, black beer, sugar, chocolate powder & lemon peel)

Sidra (fermented apple juice)

Ginja (strong cherry liqueur)

Brisa and Laranjada (carbonated drinks made with flavors of passion fruit, apple, lemon, and orange)

Aguardente de Cana (Sugar Cane Rum)

Rum

Vinho Verde (Green Wine)

Tim Tam Tum (Liqueur)

Aniz (Liqueur)

Licor de Tangerina (Liqueur from tangerine peels)

Cortadinho (hot drink made from wine, coffee, and lemon peel)

Facts about Funchal, Madeira

Portuguese is the official language

Allegedly the name “Madeira” means the island of “Wood” (there is an abundance of such)

The currency used, is Euro

Despite being an island, don’t expect sandy beaches and such

Definitely ask locals on where to eat cheap, good and plenty

Six o’clock in the afternoon means plenty in Madeira. Most services close at that time. Even the hotel pool was not reachable after 6 pm and we saw that time mentioned in many different areas. That doesn’t stand for eating and drinking though.

Where to Stay in Funchal in Madeira

Stay at a hotel that is next to the sea and has a pool. If you plan to go there from May to September, then that is the best option.

Since Madeira is not famous for its beaches but it is for its hotels, mountains, levadas, and forests you will spend lots of time exploring the island. That is not an island to go and simply stay in the capital.

We stayed at this hotel, which was in a really good price with huge rooms and a big veranda to the Atlantic. It had a fantastic pool and a small dock from where we were able to swim in the Atlantic. That swim was a freezing experience but still a great one.

Do read our other posts for different hikes in Madeira. The island is really well organized and a hiker’s friendly destination.

Always book travel insurance and plan your flights early. If you are a backpacker then choose this travel insurance for backpackers service.

Have fun.

The post Things To Do in Funchal Madeira Portugal Personal Experience appeared first on AGreekAdventure World Travel Blog.

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