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Raft the Middle Fork of the Salmon River with Tim Cahill and Michael Shapiro

One of the original rivers in the 1968 Wild and Scenic Rivers Act and a centerpiece of Idaho’s 2.2 million acre River of No Return Wilderness, the Salmon River deserves its reputation as one of the premier whitewater runs in North America. Especially the Middle Fork which boasts more than a hundred rapids in as many miles. What this means is a rip-roaring ride through narrow canyon walls, with glimpses of bighorn sheep and Rocky Mountain elk on the shores and eagles and ospreys flying overhead. Once you reach land, you can hike up side canyons, soak in natural hot springs, fish to your heart’s content, or use the time to gather your thoughts and write down your notes. The Middle Fork, after all, is great fodder for a travel story. And lucky for you, you’ll be traveling with two of the finest travel writers in the business, Michael Shapiro and Tim Cahill. I had the good fortune to travel with Shapiro to Kenya last November and he made my life easy, always asking that poignant question before I had the chance. He’s also incredibly sociable without the slightest hint of pretension. Cahill is known for his uproarious romps in such books as Jaguars Ripped My Flesh and Pecked to Death by Ducks. Together, they will be teaching the craft of storytelling to aspiring writers on a five-day jaunt down the Middle Fork August 17-21. Cost is $1895 per person, including guides, food, and one finished manuscript (which you’ll hopefully sell and recoup some of that cost).
 

(Photo by Woods Wheatcroft)

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Family Adventure in the Canadian Rockies with Austin-Lehman

As an adventure travel writer, I’ve been paid to bike around the Big Island of Hawaii, sea kayak the Fijian islands, dive the Great Barrier Reef, and paddle the Allagash River during a memorable foliage. Then I had my first child and the canoes, skies, and other outdoor paraphernalia started to collect dust in the basement of my suburban Boston home. Going stir crazy one summer day, I called my dad who gave me the sage advice to integrate family into my work. The next thing I know I’m going up and down the hills of Vermont with my toddler on the back of my bike. Like many parents, I began to realize that I don’t have to give up my passion simply because I have little ones. It was time to introduce my kids to the real me. Now I travel with Jake, 14, and Melanie, 12, as much as possible without getting scolded by their teachers. And they’re the ones teaching me a thing or two about every sport they try. 

This coming summer, we’re already booked on a six-day multisport trip with Austin-Lehman Adventures in the Canadian Rockies. ALA is known for their guided family trips to the most stunning locales across the globe, from Costa Rica to Alaska, Africa, and yes, the Canadian Rockies. In the Banff, Jasper, and Lake Louise region, we’ll trek with crampons across the Athabasca Glacier, whitewater raft down the Kananaskis River, and bike through the tall cedars and pines on the Evans Thomas path. Another highlight is the 64-mile drive through the peaks and deep swaths of forest on Icefields Parkway. Elk, mountain goats, bighorn sheep, maybe even a bear or cougar can be seen as you make your way to the largest ice cap in the Canadian Rockies, the Columbia Icefield, on the boundary of Banff and Jasper National Parks. At night, we’ll be staying at Baker Creek Chalets, along a quiet stream smack dab in the center of the snowcapped summits.

As we begin to plan our summer vacations, I want to take the time this week to describe some of my favorite trips offered by outfitters.
 

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My Favorite Pizza Joint in America

Deep dish pizza is eaten with knife and fork, but contrary to what many folks think, it is not a thick crust pizza. Dough is patted high up the side of a deep dish pizza pan, with ingredients placed in reverse order to a regular pizza. Mozzarella cheese comes first, followed by additional toppings like sausage, pepperoni, or mushrooms, all doused with chunks of fresh plum tomato sauce.  In Chicago, Lou Malnati’s has perfected the art of pizza making. The crust has just enough butter to make it flaky but not soggy. The sausage is a dense layer of meat. The chunky tomatoes in the sauce are both sweet and zesty.  Lou got his start in the business working with his dad in Chicago’s first deep dish pizzeria in the 1940s, before opening his restaurant in a northern suburb, Lincolnwood, in 1971. Getting a table at Lou Malnati’s can try your patience, so follow the advice of the wise Fran Leavitt, my mother-in-law, who happens to be a native Lincolnwooder. Call in advance and ask how long a wait, putting your name down on the list. Then order your pizza and salads on the phone, so when you finally do show up, 10 minutes prior to your approximate wait time, your pizza will already be cooking in the oven.
 

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My Favorite Hamburger in America

Strike it up to nostalgia for my youth in upstate New York, but I’ll take a Jackburger at the Jumpin’ Jacks Drive-In in Scotia, New York, over any other burger in the country. Grilled on a large charcoal pit, the double patties are topped with melted cheese, cole slaw, and an option of grilled onions. The addiction is so strong that I drag my family here every summer from Boston, a 3-hour trek to down this mouthwatering stack of meat. Order the Jack with fries, onion rings, and a thick milk shake while waiting in line. When the food is ready, wander over to the picnic tables with views of the Mohawk River. The only problem is that I try to take my time eating the burger, but it’s gone within minutes. Then I get sad knowing that I no longer live in the tri-city area and have to wait another year to down my next Jackburger. Opening on March 31st for their 59th season, I’m already planning my upcoming visit!
 

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My Favorite Hummus in Israel

All it takes is one dinner at Dallal in the Neve Tzedak section of Tel Aviv to understand the exceptional quality of food in Israel. Dine on grilled calamari, hot focaccia bread that’s used to scoop up the babaganoosh, and entrees of red snapper and osso bucco, all washed down with the country’s fabulous lemonade, spiced with fresh mint leaves. At Mehane Yehuda Market in Jerusalem, merchants shout out their wares, selling freshly baked challah, chocolate rugelach, dates, figs, pomegranates, the sweet sticky Middle Eastern snack, halvah, nuts, and a bevy of colorful spices. Yet, if you want to taste the best hummus in the country, a creamy concoction of mashed chick peas scooped out with warm pita, then follow the taxi drivers to Abu Hassan in Tel Aviv’s old section of Jaffa. Plop yourself down on one of the plastic chairs and the dishes of hummus soon arrive, some topped with fool, a blend of fava beans. To spice it up, ask for the hot chile sauce. This is the place I dream about when forced to eat falafel with hummus in Boston.
 

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My Favorite Lobster-in-the-Rough Joint in Maine

Talk about lobster rolls in Maine and you enter into a territorial catfight where everyone seems to choose their local favorite. I happen to love the affordable rolls at Quoddy Bay Lobster in Eastport, topped with a full claw, the chockful of meat served in a bun at Red’s Eats in Wiscasset, and sitting at the pier at Beal’s, just outside Acadia National Park. But if you ask those same foodies where to find the best lobster roll with a view, the majority of Mainers will point you to the Lobster Shack in Cape Elizabeth. Not far from where Winslow Homer set up shop on Prouts Neck, the picnic tables overlook that same boulder-strewn coastline Homer loved to paint. Order your food at the window of the rustic shack, wait for your number to be called, and grab a spot with vistas of Casco Bay, framed by two lighthouses. One of those lighthouses is the picturesque Portland Head Light, a favorite subject of artist Edward Hopper. For more information on the Lobster Shack, see the story I wrote for The Boston Globe.
 

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Sustainable Food at Craigie on Main

Last Wednesday, I was invited to a “Road Less Traveled” dinner at Craigie on Main, one of my favorite restaurants in the Boston area, just over the Charles River in Cambridge. Chef and owner Tony Maws was focusing on sustainability in food, using all parts of the animal so as not to make waste. While this is already being practiced around the globe, especially in countries that can’t afford to throw away precious meat, it’s only slowly gaining traction in America. We started with a tasty trio of crostini that included monkfish liver, lobster roe, and my personal favorite, the white cod milt, otherwise known as cod sperm. Maws, a James Beard-award finalist, could make a telephone book taste good. But as the night progressed, I found the texture of certain body parts to either be agreeable or disagreeable. The duck’s heart, placed on a skewer, was a tantalizing treat along with the pig’s head taco, where half a head was placed on a platter and you dug out the tender meat to roll into the soft tortillas. The duck’s testicle I found too chewy and the lamb’s brain had the consistency of hard string cheese. Then there was cock’s combs, the gelatinous top of a rooster that I feel no need to order again.

Maws is not only a master of using the whole animal, but makes a habit of using the best local and organic produce, fish, and meats that are available during that particular time of year, the reason why I find myself returning to his restaurant as often as possible. Local food and culture is an important part of sustainable travel and are topics I’m going to delve into further as ActiveTravels branches out this year to not only cater to Active Bodies, but Active Minds. This week, I’m going to focus on some of my favorite restaurants around the world.
 

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The Historic Nelson’s Dockyard National Park in Antigua

There are few other Caribbean islands that can match the impressive history of Antigua. The biggest attraction on the island, English Harbour, is a long inlet popular with the Caribbean yachting sect, especially during Sailing Week festivities in late April. From 1784 to 1787, however, it was home to the British fleet and naval hero Admiral Horatio Nelson. The restored Georgian buildings and pier are now part of Nelson’s Dockyard National Park. You’ll get a guided tour of the buildings and a bit of history on Nelson, who was only 27 when he became Commander-in-Chief of the Leeward Islands. Up the hill from English Harbour stands a dilapidated fortress called Shirley Heights. The view of the harbor and the rocky coastline from the Lookout is the best on the island. If you’re lucky enough to tour the facility on a Sunday, you’ll hear a steel drum band play live music and watch a game of cricket. The lone cannon at Shirley Heights points to the terra cotta roof of a rambling house that’s owned by singer Eric Clapton. Yes, “Slowhand” plays his guitar, not surprisingly, on Caribbean time.

 

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The Caves and Monkeys of Barbados

The allure of Barbados has always been the stretch of soft white sand on the west coast that serves as a welcome mat for the warm aquamarine waters of the Caribbean Sea. Yet, it’s the ecological wonders in the northern and eastern section of the island that make Barbados an intriguing island destination. At Harrison’s Cave, you hop on a tram that slowly ambles into the dark corridor of limestone coral. The 100-foot high Great Hall is teeming with stalagmites and stalactites, the color of a creamsicle. Even more impressive is the crystal-like formations found in the Rotunda above pools of rushing water. Next stop is the Barbados Wildlife Reserve, home to green monkeys that were first brought to the island as pets of slave traders in the mid-17th century. The monkeys tend to be shy, so you have to be still. There are also flamingos and pelicans drinking from the shallow ponds, toucans that blurt “hello” from inside an aviary, and peacocks who squawk at the slow moving red-footed tortoise. You finish with a swim on one of those blissful beaches.

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Diving Grand Turk, Turks & Caicos

On terra firma, Grand Turk is a sleepy former British outpost, where you stroll past the Victorian homes on Front Street in a matter of minutes. Underwater, Grand Turk is home to the Wall, where without warning the reef plummets to a mind-boggling 7,000 feet to mark the edge of the Turks Island Passage. On the rim of this great blue abyss, it’s not uncommon to see humpback whales migrating in winter, hawksbill and loggerhead turtles swimming gracefully and unafraid, and herds of spotted eagle rays, with wing spans upward of eight feet, their thick black tails churning behind. Better yet, the dive sites are all less than a five-minute boat ride away on the leeward side of the island. Here, the reef is protected by strong winds and current, allowing divers of all abilities to access one of the most pristine locales in the Atlantic. Try the Tunnels, where you hit the reef at a depth of 65 feet, go through a tight chute and get your first glimpse of the Wall’s dramatic plunge.