My last day in Nova Scotia was downright dreamy. Clouds and the early morning mist were swept away by blue skies by the time I arrived at the 6-bedroom Argyler Lodge. What a glorious locale! A mere 25 minute drive from where the Nova Star ferry arrives in Nova Scotia at Yarmouth, the Argyler sits on the shores of the vast Lobster Bay with spectacular views of the sea and islands. My sea kayaking guide, Matt Delong, soon arrived with two kayaks for us to explore the wide open water. Matt spent 5 years paddling in BC before returning back to his native Nova Scotia to take the fortunate few to treasured spots like this one. We spent the next three hours paddling a loop around the numerous islands—Nanny, Camp, Birch, Bonds, Potato, Gordons—viewing ospreys in their nest, a loon plunging into the water, and cormorants drying their wings on their rocks. The most spectacular part of the whole adventure was the fact that there was not one boat in this mammoth-sized bay. Not even another kayaker. Lobster fishermen finish the season in late May so their traps and boats were long gone.
3 hours later, we returned to shore where Chef Jonathan was already busy boiling water over an open fire for our night’s lobster bake. A picnic table was set for my sister and I, Luckett’s L’acadie Blanc on ice. Jonathan soon dumped everything into the pot including corn, potatoes, clams, mussels, and lobsters. The sun set behinds Gordons Island as we roasted marshmallows for our s’mores. Then the bright night sky lit up with stars. A perfect ending to a perfect week of travel around Nova Scotia.
Impeccably restored in 2004, Chebeague Island Inn, perched above the shores of Casco Bay’s largest island, never seemed to catch on with mainlanders. That was until the summer of 2010 when Mainer Casey Prentice and his family purchased the circa-1920 estate and instilled the property with a much-needed dose of youthful enthusiasm. Word spread quickly about Chef Justin Rowe, who trained at the White Barn Inn in Kennebunkport, and knows how to create tasty dishes from local catch. Now Portlanders think nothing of taking the 15-minute water taxi or ferry to Chebeague for cocktails on the wraparound porch, dinner, even an overnight stay in one of the 21 rooms found in the three-story home. New this summer is s the Inn’s Farm-to-Table Package where guests can taste the island’s local agriculture. Foodies will also enjoy the Lobster Experience Package that allows guests to join a Maine lobsterman for a two-hour, educational excursion around Casco Bay. Afterwards, the inn will purchase the freshly caught crustaceans and prepare a classic lobster dinner with all the fixings. Rooms start at $180 a night.
All trips to Greece should end with a sunset cruise aboard a private boat in the sublime Santorini caldera, a mesmerizing mix of aquamarine waters, jagged volcanic islands, and the whitewashed houses on the island clinging precariously to the cliffs. Add the reddish/orange/pink orb of a sun melting into the sea, shading this scene with the full spectrum of color, paired with a glass of crisp Santorini wine, and you have a fitting ending to a memorable trip. It took me 25 years to return to Greece and I hope I don’t make that mistake again. In the meantime, I’ll certainly be selling the experience with passion to the members of 
Having now traveled with 
In 1891, Boston landscape architect Charles Eliot received the go-ahead from the Legislature to establish The Trustees of Reservations “for the purposes of acquiring, holding, maintaining and opening to the public . . . beautiful and historic places . . . within the Commonwealth.” Today, the 
We spent a glorious week in Switzerland in July before the start of our Backroads hiking and biking trip in the Swiss Alps. We loved our stay in Bern to see the inner workings of the famous Medieval Clock Tower, visiting the apartment Albert Einstein lived when he proved his Theory of Relativity, and stopping at the wave-like building Renzo Piano built to house the works of local talent Paul Klee. But my favorite day was getting on electric bikes to roam the narrow and mountainous country roads of neighboring Emmental Valley. Our guide, who looked like Roger Federer, led us through the farmland and small villages to a restaurant known for creating fondue from the local emmental cheese. We returned to Bern on the train with more than enough time to swim in the Aare River. An easy walk down the hillside from our wonderful hotel, the 
Not widely reported was a vote brought to the senate floor this past Thursday by New York Senator Chuck Schumer. The amendment would have blocked airlines from further reducing the “size, width, padding, and pitch” of seats, passengers’ legroom, and the width of aisles. If you’re feeling more and more cramped on airlines, realize that it’s not from all the food you devoured on vacation. Economy-class airline seats have shrunk these past several years on average from a width of 18 inches down to 16.5 inches. Also the pitch, the space between your seat and the one in front of you, has gone from 35 inches to around 31 inches. This is the thanks we get after airlines recorded a record-breaking year in 2015 thanks to the dramatic drop in fuel prices, an item I discussed in