Matador Network's Blog, page 569
October 4, 2021
This airline is replacing flight attendants’ heels with super comfy sneakers
One airline is making huge changes to its uniform for female flight attendants. Budget Ukrainian airline SkyUp Airlines is no longer requiring employees to wear high heels, and is allowing them to opt for comfy sneakers instead.
According to the BBC, the airline made drastic changes to its dress code after a survey of its crew revealed that female employees were tired of wearing “high heels, tight blouses, and pencil skirts.”
“Twelve hours on your feet, flying from Kyiv to Zanzibar and back. If you wear high heels, you are hardly able to walk afterwards,” 27-year-old flight attendant Daria Solomennaya told the BBC.
Flight attendants on SkyUp Airlines can now choose to wear trendy, and comfy, white sneakers instead of heels. They can also opt for a new type of uniform that’s much more functional than a fitted shirt and skirt: A beautiful, trendy, and practical pantsuit.
Photo: /Facebook
A flight attendant’s work includes cleaning, demonstrating and assuring security procedures on aircrafts, tending to passengers’ needs and more unglamorous tasks that are better done in sneakers and pants.
Photo: /Facebook
The strict requirements imposed on flight attendants’ appearance are slowly changing for the best. In March 2019, Virgin Atlantic allowed cabin crew to ditch makeup at work. In August 2021, United Airlines announced it would loosen its strict rules on hair, makeup, tattoos, and uniforms to be more inclusive.
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Recently created South Korean airline Aero K has also chosen a gender-neutral and comfortable uniform for its crew members, as shown on its Instagram feed in June 2020. 
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This pechuga tequila is the first to be distilled with turkey
There are many types of tequilas out there made by a wide range of producers. There is only one, however, that’s made with a turkey breast suspended in the still: Maestro Dobel’s Pavito.
Using turkey, chicken, or another meat during distillation is traditionally only done with mezcals. The resulting spirits are called pechuga, which translates to breast in Spanish. Maestro Dobel, which is known for its cristalino tequila, released the world’s first pechuga tequila in September 2021 with a suggested retail price of about $60. Even for people well versed in agave spirits, Pavito is unlike any tequila you’ve tried before.
Production starts with Maestro Dobel’s double-pot-distilled Silver tequila that’s made using 100 percent Blue Weber agave sourced from a single estate. A proprietary mix of fruits and spices including mango, guayaba, tejocote (Mexican hawthorne), cinnamon, and others are then briefly macerated before the spirit is distilled for a third time. Then the distillers attach the pechuga to the top of the still for the final distillation. The vapors heat and pass over the raw turkey, cooking the meat while also bringing the tequila, fruit, spices, and meat flavors together into the final spirit.
It is, described in the most basic way, a complex flavored tequila made similarly to a vapor-distilled gin. Only, gins don’t typically have animal proteins thrown into the mix. Pavito has a strong anise aroma with hints of sugarcane and cinnamon that don’t overpower the agave backbone. The initial flavor is anise-forward as well, along with a minty tropical fruit vibe with a subtle savory quality. Don’t expect it to taste like Thanksgiving dinner — the meat adds more body to the liquor than it does flavor.
Though this is the first commercial pechuga tequila, Maestro Dobel is building off of well established traditions. The practice can be traced back to mezcal, a spirit made in central and southern Mexico using a number of different types of agave (tequila, in fact, is a type of mezcal). It’s not exactly clear when the first mezcal de pechuga was made. Some sources claim the distillation method goes back at least a century, while others believe it only dates to the 1940s.
Del Maguey was among the first mezcal brands to bring mezcal de pechuga to the States. It doesn’t come cheap at about $200 a bottle. Other mezcal brands have followed suit over the past decade, and each has its own mix of fruits and herbs. Even the meat can vary — chicken and turkey are the most common, but some producers have used rabbit, pork, or venison.
Mezcal de pechuga is often made when the seasonal and regional fruits and herbs are ready to harvest in the fall, and the spirit itself is usually reserved for special occasions or holidays. It should be sipped neat to fully appreciate the flavors, as putting it in a cocktail would only mask the ingredients that make pechuga spirits special (though if you must mix it, Maestro Dobel suggests a splash of sparkling water and pineapple juice). By bringing these mezcal traditions to the most famous agave spirit, Maestro Dobel is opening up the pechuga concept to a wider base in the United States at an affordable price point.
I caught up with Alex Coronado, maestro tequilero and head of production at Maestro Dobel, for more insight into the first tequila de pechuga and what makes Pavito special.
This interview has been edited for length and clarity
Photo: Maestro Dobel
Why do you think there hasn’t been a pechuga tequila made before?
The use of pechuga has only been used in other agave distillates, making Maestro Dobel Pavito a revolutionary addition to the tequila category. Maestro Dobel spent years perfecting how to bring this innovation to life; the process itself is extremely labor-intensive and requires a third distillation. The third distillation of Dobel’s silver tequila, unique to Maestro Dobel, intensifies the tequila, resulting in a smooth, yet complex final product with layers of rich, savory notes.
Can you give me any insight into the seasonal fruits and spices that are used?
Pavito uses a combination of multiple local Mexican fruits such as pineapple, apple, mango, guayaba and banana alongside traditional herbs and spices including sugar cane, cinnamon, and tejocote, a Mexican aromatic, evoking the spirit and tradition of the holiday season.
Can you describe how the pechuga influences the taste while suspended above the still?
The pechuga is placed at the inside top of the still, infusing the tequila vapors with the aromatics of the fruits, spices and savory turkey breast. Therefore, the slight smoky notes in the resulting liquid come from a third distillation with turkey breast, intensifying the tequila and creating layers of complexity. Shining through are notes of cooked agave, fruits and spices, while also achieving a rich, savory profile.
What was the inspiration behind using a method traditionally reserved for mezcal?
Maestro Dobel Pavito draws inspiration from centuries-old, ancestral Mexican agave distilling techniques and traditions. The ancestral recipe including pechuga was used before spirits were placed into categories and names were coined such as “tequila” or “mezcal.” While it is true that pechuga is more commonly found in mezcal, it has not always been limited to the category.
Do you think pechuga tequilas are something that could catch on with other producers? Why or why not?
Yes, pechuga tequilas are something that could catch on with other producers. The tequila category overall has shown impressive growth over the last year, with consumers increasingly interested in purchasing as well as trying new premium and ultra-premium tequilas. However, the process of creating Maestro Dobel Pavito is extremely labor intensive and took years to perfect the recipe. The final product is a smooth, yet complex liquid with layers of rich, savory notes.
What’s done with the turkey breast after distillation?
The lovely, cooked turkey breast is given to the distillers to enjoy after the process has been completed, creating no waste!
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How to wine and dine in Kelowna
The wine glass in your hand holds a spicy pinot noir from the adjacent vineyard; the plate in front of you cradles roasted beets grown from the soil near your feet. It’s the first course at Home Block, the restaurant at CedarCreek Estate Winery in Kelowna — where the only thing that could compete with what’s on your table is what’s just beyond your table. You’re sitting above Okanagan Lake, with surrounding vineyards and orchards filling in dinner’s backdrop. And it’s fall, so the foliage is putting on its own spectacular show.
Kelowna’s reputation as a food and wine destination took root some 20 years ago, when local chef Rod Butters committed to serving local, seasonal ingredients long before “farm-to-table” became trendy. His restaurant, RauDZ Regional Table, is still dedicated to the concept, and others have followed suit. The growing number of wineries, craft breweries, cideries, and distilleries that rely on local fruits and grains have only elevated the city’s gustatory standing.
And though wining and dining here is excellent during any season, in autumn the city takes on those magical hues. It’s easier to get a reservation at top restaurants, to take your time at wine tastings. Here’s why (and where) you should eat and drink your way through Kelowna this fall.
Wine
Tantalus Vineyards. Photo: tourismkelowna.com/Shawn Talbot Photography
With over 40 wineries pouring everything from cabernet franc to sauvignon blanc, the hardest part about a wine weekend in Kelowna is deciding which wineries to visit.
One reason Kelowna appeals to all wine drinkers is that wineries here welcome folks new to wine tasting. There are plenty of unpretentious spots to ask questions and learn about the wine-making process, such as Blind Tiger Vineyards with its speakeasy vibe, or Priest Creek Family Estate Winery, where the owner is happy to pour your wine and chat about how her kids help out at the adjacent vineyard. The tasting fees are usually modest, too, ranging from free to about $10 for four or five samples (and often refunded if you buy a bottle).
The city also has its share of estate wineries that boast some of the oldest vines in the valley. Tantalus Vineyards is renowned for its old-vine rieslings, while nearby St Hubertus & Oak Bay Estate Winery makes fantastic pinot noirs and a jammy Maréchal Foch. Sperling Vineyards received its certified organic designation in 2017 (vines were first planted in 1920) and continues to produce a compelling range that includes an old-vine riesling, Foch, and pinot blanc and pinot gris blend.
No matter where you go, the vineyards will be busy with the fall grape harvest. Seeing giant crates of merlot or pinot gris grapes adds a layer of anticipation to your tasting experience, and it’s an opportunity to find out which varietals fared best for next year’s sipping.
Dine
Krafty Kitchen + Bar. Photo: tourismkelowna.com
From arugula to zucchini, so much grows in Kelowna’s Mediterranean climate — it’s no wonder the farm-to-table movement has taken off in recent years (with fresh produce availability peaking during harvest season). Though Chef Butters started the trend, the new generation of chefs continues this commitment by nurturing relationships with valley growers, farmers, ranchers, honey-makers, and bakers.
For a casual take on farm to table, Krafty Kitchen + Bar, opened by Top Chef Canada contestant Chris Shaften, delivers with a playful menu that marries retro apps like devilled eggs with comfort entrees, including truffled mac ‘n’ cheese and buttermilk fried chicken. The chuck burger never disappoints and comes with a thick slice of halloumi.
The latest restaurant serving up produce from valley farmers in innovative and delicious ways is plant-based Frankie We Salute You! Chef Brian Skinner’s “lox” — made from local carrots, chickpea fries, and grilled avocado with tempeh — are so flavourful you’ll forget about the foods they’re replacing.
Combine
Quails Gate Estate Winery. Photo: tourismkelowna.com/Quails Gate Estate Winery
Many wineries have restaurants onsite, so you can enjoy a meal that pairs estate wines with the valley’s bounty.
In West Kelowna, Old Vines Restaurant at Quails’ Gate Estate Winery is Kelowna’s original winery restaurant. Chef Roger Sleiman designs his delicious dishes with wine in mind — try the delicate BC halibut with the winery’s flagship chardonnay. Old Vines also has arguably the city’s best happy hour, with $5 glasses of wine and $8 tapas plates, offered weekdays between 2:30 and 5:30 starting October 12.
Grab a table at neighbouring Terrace, a patio restaurant open seasonally until mid-October at Mission Hill Family Estate Winery. The four-course dinner brims with BC delights such as sunchokes (a local root veggie), wild horseradish, and tender ribeye. The restaurant makes its own honey from onsite hives and partners with local foragers to source seasonal goodies like mushrooms and edible flowers.
Across the lake in south Kelowna, don’t miss the aforementioned Home Block at CedarCreek. Chef Neil Taylor uses seasonal ingredients from the winery’s outdoor garden, plus natural cooking techniques like burning wine-barrel staves to smoke meats, for a sustainable and unique twist on his rustic dishes.
How to tour
St Hubertus Winery. Lakeshore Wine Route. Photo: tourismkelowna.com/Shawn Talbot Photography
If you want the flexibility to pull over whenever you see a sign for a winery (or fruit stand), choose one of Kelowna’s self-drive wine trails. A good introduction to the region is the Lakeshore Wine Route, which hugs Okanagan Lake to the city’s south. You’ll visit two old-vine wineries and iconic Summerhill Pyramid Winery, the valley’s first organic winery — wines are aged inside its small-scale replica of the Great Pyramid of Giza. Keep in mind many wineries recommend reservations for tastings, so plan ahead.
Another option is to book a tour with a local company that coordinates the tastings and drives you between stops. Or skip the wine altogether for a day or two — Kelowna has an exciting craft beer scene, and it’s possible to walk between the 10 downtown breweries, sipping everything from saisons to sours on a sunny fall afternoon.
Where to stay
The Cove Lakeside Resort. Photo: tourismkelowna.com/Gord Willie
After a day of bacchanalian excess, choose a lakeside resort or budget-friendly hotel that will level up your wine-and-dine weekend.
The Cove Lakeside Resort in West Kelowna has spacious suites, a spa, and a restaurant that features food and wine with a local focus. You can paddle a kayak from the marina to Frind Estate Winery for a tasting, or walk next door to Gellatly Nut Farm to pick your own walnuts, chestnuts, and hazelnuts between September and November.
Funky Hotel Zed, located downtown across from City Park, is an upcycled motel that’s been decorated with an eye to the ’70s. Walk to restaurants, craft breweries, and urban wineries including Sandhill and Wayne Gretzky Estates.
For a side of history with your farm-to-table meal, Hotel Eldorado, Kelowna’s oldest property, has an excellent lakeside restaurant and an old-school lounge with tin ceilings, a dedicated whisky room, and barrel-aged cocktails. It’s also a good jumping-off point for the Lakeside Wine Route.
Still thirsty or hungry? We’ve covered only a few of the wineries and restaurants in town waiting to satiate your appetite for BC wine and seasonal food. Browse the full menu on the Tourism Kelowna website to help plan your wine-and-dine tour of the Okanagan Valley.
The post Kelowna, BC is the perfect place to wine and dine this fall appeared first on Matador Network.
October 1, 2021
Landmark Black-owned property in Manhattan Beach to be returned to its rightful heirs
Almost 100 years after officials in Manhattan Beach, California, stripped Willa and Charles Bruce of the oceanfront property they’d developed into a popular resort for Black Americans, state lawmakers have unanimously approved legislation that will return the multimillion-dollar plot to the Bruce family. Governor Gavin Newsom signed the law Thursday.
Bruce’s Lodge, the Bruce’s resort, got its start in 1912 when the couple purchased two parcels of land on the Santa Monica Bay to start a soda stand, historian and author Alison Rose Jefferson told ABC7. The small business flourished, catering to Black families whose access to public beaches was highly restricted. The modest soda stand would later become the first beach resort that catered to Black travelers on the West Coast.
The Bruces and their guests faced years of harassment from their white neighbors. In one instance, the Klu Klux Klan burned a mattress on the resort grounds. In another, no-trespassing signs were erected on the beach adjoining Bruce’s Lodge. Then, a little over a decade after the Bruces first went into business in Manhattan Beach, the city reclaimed the land, citing eminent domain and an interest in using the property for a park. The land, however, lay empty for decades — until the 1950s when a park was eventually built.
White community members did not welcome the Black presence in Manhattan Beach, in some cases orchestrating targeted racist attacks in opposition. They used the term “negro invasion,” Rose Jefferson told ABC7. “[Black Americans] were moving into areas that they hadn’t been before, and they were more affluent, and they were less subservient, and they were demanding their civil rights and civil liberties,” she explains.
In a move to rectify the theft of the Bruce’s property a century ago, local officials have officially begun the process of transferring ownership, beginning with an appraisal of the land’s value.
In his apology to the Bruce family during a bill-signing ceremony at the grounds, which was attended by several descendants of Willa and Charles, Governor Newsom called the recent law “catalytic,” recognizing the need for wider reparations.
“What we’re doing here can be done and replicated anywhere else,” Newsom said.
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You can win a free trip to Italy by posting a photo with salami
There are many famous Italian foods, from pizza styles unique to Italy to a seemingly endless number of pasta styles. But when it comes to Italian meats that folks over in the United States love to eat, salami (singular: salame) is king. And now salami might also be your key to an all-inclusive trip to Italy.
The cured meats brand Galileo is giving away an Italy trip for two to the region of Le Marche. Stops include the port town of Ancona on Italy’s Adriatic coast, the clear waters of Mount Conero, and the micronation of San Marino. Naturally, there’s also an immersive Italian food culture experience included in the “Welcome to the Family” program, too (though not at the Salami Museum, which is located farther north in Parma).
“For the better part of a century, we’ve been curing authentic Italian salame with the idea of family and tradition at its center,” Jeremy Kross, Galileo brand manager, said in a statement. “We want to continue crafting this experience for our fellow salame lovers, near and far. The ‘Welcome to the Family’ program celebrates our Italian heritage, the next generation of Italian cuisine and, of course, the deliciousness of salame. But don’t worry – you don’t have to speak Italian.”
Celebrating all things salami is an apt way to see Italy. According to Italy Magazine, the recorded history of the salami we know today dates back to at least 1436.
Galileo wants two people to see (and, more importantly, taste) this long history for themselves for free. To be considered in the contest, you have to post a picture of yourself on Instagram with salami and use the hashtags #GalileoFamily and #Sweepstakes and tag @GalileoSalame. The details are wide open other than that, so feel free to get creative. The contest ends on October 21.
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Climate Neutral helps you tell if a company is green or just greenwashing
This is The Climate Win, the most positive sustainability news around the world every week.
Going green is all the rage in 2021. From airlines and hotel chains to grocery stores, companies are releasing statements claiming eco-friendliness. Some make actionable claims with set, achievable deadlines. Others release vague statements outlining goals that are decades away.
As a consumer, how do you tell which sustainability claims are legit, and which are simply “greenwashing;” that is, seeking the branding benefits of going green without putting in the work to make actual? Matador spoke with Austin Whitman, CEO of Matador spoke with Austin Whitman, CEO of Climate Neutral, to find out.
Climate Neutral is a non-profit that works with brands to calculate and reduce their emissions. Once a company reduces and offsets its footprint, and commits to keep doing so, Climate Neutral certifies them as climate neutral. That’s the point where a brand reduces and offsets all of the emissions it needs to operate. REI, Allbirds, Kleen Kanteen, and Avocado Mattress are a few of the well-known brands that are certified climate neutral. You know a company is Climate Neutral when you see the circular logo displayed on its products or website:
Photo: climate-neutral-logo.jpg
Credit: Climate Neutral
“Our main intent was to create a consumer-facing symbol that becomes part of consumers’ purchase decisions when they go out to buy outdoor gear, clothes, mattresses, and other products,” Whitman says.
According to Whitman, about two-thirds of businesses aren’t sure where their emissions come from, and even fewer know what to do about it. This is one source of greenwashing: A brand may not be trying to deceive, but it doesn’t know where to begin. When such a company claims to address its greenhouse gas emissions, it may miscalculate them and declare only a small fraction of its total carbon footprint.
Another source of greenwashing is when companies project changes decades in the future, adjustments that require minimal, if any, effort today. To tell who’s making actionable change, Whitman says to look for specific metrics and plan to reach them — as opposed to vague statements claiming a finish line date.
“Typically there’s an issue of how much you’re doing, and when you’re doing it,” Whitman says. “What we typically see are companies promising to do something by 30 years from now, which to us is not a meaningful pledge. It will be a different world in 2050.”
It’s common for brands to highlight everyday efforts like recycling and sending digital receipts rather than paper ones. While these efforts are great, they represent ubiquitous technological advances more than a company actually making intentional operational changes in order to be more sustainable.
“There’s an important difference between vision statements that countries and governments put out there and actual regulatory framework that have a charted plan or path to get to a goal, even if it’s a long-term goal,” says Whitman. “You can have a state that says they’re going to achieve 100 percent renewables by 2050. That’s a vision statement. Whether you believe the messenger or not, that’s up to you, but don’t treat it as something to plan around. It doesn’t guarantee any success or outcomes.”
Part of the problem, Whitman says, is a lack of policing. Any brand can put out a press release, and unless the media follows up, no one will ever know whether a company actually put money and effort into reducing its footprint. He contrasts that to real change states pursued more than a decade ago.
“Conversely, right around 2007-2008, we saw a bunch of states adopt actual legislation that said, ‘We are mandating energy efficiency improvements across our electric sector of 15 percent by 2015 or 20 percent by 2020.’ And then they laid out the implementation plan to get there. With few exceptions, if any, every state met those targets.”
That’s the fundamental difference, Whitman says, in vision statements and actionable framework.
How does this pertain to digital-only companies (of which Matador is one) staffed by a remote team?
“The choices companies make to work from home and do video conferencing are only a percent or two of total global emissions,” Whitman says. “What’s driving the problem is transportation and power generation.”
Employers and staff should consider whether they actually drive more by working remotely. This could be because they no longer live in city centers, or because there is more time to “head for the hills.” Staffers and companies, whether digital or not, need to consider the wide range of activities that go into making their business run. Only then can they develop an actionable plan. Once they’re willing to do so, Climate Neutral is there to assist with developing and implementing a one-year plan to become climate neutral.
“We’ve made it as easy as it can possibly get for companies, and what people often find is that, ‘Wow, it’s actually not as expensive as I thought to do this,” Whitman says. “We’re hoping that the more companies do this, the more others will take notice, and consumers will take notice.”
More Climate Wins this weekFord Motor Co. announced this week it will invest $11.4 billion in electric vehicle and battery production, The New York Times reported. This investment is a win on multiple fronts. First, it will increase the number of EVs on the world’s roads much faster than anticipated. Additionally, major companies making massive investments shift the narrative on whether and when EVs will be adopted by the masses. Lastly, Ford estimates these new factories will create 11,000 jobs.
The Italian city of Milan announced this week it will plant three million trees by 2030, TimeOut reported.This effort will include planting in natural spaces and green buildings, and will help to clean the air and reduce the city’s “heat island effect.”
Lastly, an actionable take for all travelers. Google announced this week it will display the sustainability rating and efforts of hotels across the globe in its search results. This will help travelers incorporate a hotel’s eco-friendliness into the decision-making process when booking a stay.
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3D-print tiny homes
With the cost of living skyrocketing in cities around the world, it’s about time someone came in with an affordable solution. In 2018, startup brand ICON announced it would bring 3D-printed tiny homes first to developing parts of the world and eventually to the United States. With living conditions and affordable housing remaining a global issue, ICON aimed to fill the gap with a simple idea: 3D-printed tiny homes for communities in need.
They’re not just all talk, either. Their printer, dubbed The Vulcan, creates 3D-printed homes up to 3,000 square feet in a fraction of the time of traditional home construction. Along with the non-profit New Story, which works largely in Haiti and El Salvador, ICON was responsible for the completion of the first-ever permitted 3D-printed house. The two brands hope to be major players in the fight against homelessness worldwide, providing 600-800 sq. ft. homes for $10,000. Eventually, with growth and improved technology, the company hopes to drop the price even further — potentially to as low as $4,000.
“Conventional construction methods have many baked-in drawbacks and problems that we’ve taken for granted for so long that we forgot how to imagine any alternative,” said ICON co-founder Jason Ballard on the company’s website. “With 3D printing, you not only have a continuous thermal envelope, high thermal mass, and near zero-waste, but you also have speed, a much broader design palette, next-level resiliency, and the possibility of a quantum leap in affordability. This isn’t 10% better, it’s 10 times better.”
New Story plans to spread the love to similar organizations in the future, with the aim of fighting homelessness and bringing affordable housing issues around the world. “Imagine if we could slash the cost and time it takes to build a home while improving quality and customization,” said New Story COO Alexandria Lafci on the company’s website. “This 3D-home printer has that potential. Change is an open-source pursuit so we are not building this technology for New Story, we are building it for the world. Our goal is to power our sector, every government, and organization building homes for the poor, to do their best work.”
The story has progressed across further borders. The New York Times reported this week that New Story is currently 3D-printing a village of small homes in the southern Mexican state of Tabasco to help relieve housing issues for low-income residents. This partnership, also including Icon along with local housing non-profit Échale, is the first of its kind — building not just one building but a master-planned village.
Will we be able to buy a plot of land and 3D print a tiny home on it? Time will tell, but one thing is certain: it’s hard to beat a $10,000 house.
The post These companies 3D print affordable tiny houses to combat homelessness around the world appeared first on Matador Network.
23 species have just been declared extinct. Here’s how you can help
On Wednesday federal wildlife officials announced that “22 animals and one plant should be declared extinct and removed from the endangered species list”. It can take decades of searching before animals are officially declared extinct, and most on this list have not been seen since the 1980s, the New York Times reported. The announcement kicks off a three-month comment period before the species status changes become final. This is disappointing news, but there are ways you can help conservation initiatives.
Currently, there are more than 38,500 species on the IUCN Red List. That’s 28 percent of all known species. Urban development, water pollution, logging, competition from invasive species, and animals killed for trophies are all factors that lead to extinction, all caused by humans. As human-caused environmental change persists, the biodiversity of the places these animal call home is at risk of collapse.
So, what can you do to help?
The most impactful way that you can help is to begin to reduce your environmental footprint. Every bit counts. Eliminate single-use plastics, consume less meat, drive less, turn down your heater, avoid fast fashion, and buy vintage.
There are organizations that are doing great work. Consider donating to some of these awesome efforts, like:
The Nature Conservancy whose 400 scientists impact conservation in 72 countries and territoriesThe Wildlife Conservation Society has an over 125 year history of protecting the planet’s biodiversityAfrican Parks, an NGO that manages 19 national parks and protected areas in 11 countries covering over 14.7 million hectares across AfricaThe World Wildlife Fund works in almost 100 countries to develop innovative solutions that protect communities, wildlife, and the places in which they live.When you travel, make sure your trip is having a positive impact on wildlife and the planet. A great start would be a visit to a National Park or a road trip to see all of them. Consider offsetting your flight emissions on your next trip. Some airlines, like United, will do it for you.
The post 23 species have just been declared extinct. Here’s how you can help appeared first on Matador Network.
23 species have just been declared extinct. Here’s how you can help.
On Wednesday federal wildlife officials announced that “22 animals and one plant should be declared extinct and removed from the endangered species list”. It can take decades of searching before animals are officially declared extinct, and most on this list have not been seen since the 1980s, the New York Times reported. The announcement kicks off a three-month comment period before the species status changes become final. This is disappointing news, but there are ways you can help conservation initiatives.
Currently, there are more than 38,500 species on the IUCN Red List. That’s 28 percent of all known species. Urban development, water pollution, logging, competition from invasive species, and animals killed for trophies are all factors that lead to extinction, all caused by humans. As human-caused environmental change persists, the biodiversity of the places these animal call home is at risk of collapse.
So, what can you do to help?
The most impactful way that you can help is to begin to reduce your environmental footprint. Every bit counts. Eliminate single-use plastics, consume less meat, drive less, turn down your heater, avoid fast fashion, and buy vintage.
There are organizations that are doing great work. Consider donating to some of these awesome efforts, like:
The Nature Conservancy whose 400 scientists impact conservation in 72 countries and territoriesThe Wildlife Conservation Society has an over 125 year history of protecting the planet’s biodiversityAfrican Parks, an NGO that manages 19 national parks and protected areas in 11 countries covering over 14.7 million hectares across AfricaThe World Wildlife Fund works in almost 100 countries to develop innovative solutions that protect communities, wildlife, and the places in which they live.When you travel, make sure your trip is having a positive impact on wildlife and the planet. A great start would be a visit to a National Park or a road trip to see all of them. Consider offsetting your flight emissions on your next trip. Some airlines, like United, will do it for you.
The post 23 species have just been declared extinct. Here’s how you can help. appeared first on Matador Network.
Six ways to feast in Wilmington, NC
A trip to North Carolina’s Wilmington and Beaches gives you the perfect excuse to feast. The region was named the “#1 Best Al Fresco Dining Neighborhood” in the USA Today 10Best Readers’ Choice Awards, after all, and Wilmington restaurants both in historic downtown as well as the nearby island beaches — Carolina, Kure, and Wrightsville — are plentiful and exquisite.
Expect to dine surrounded by nature, to get cozy with your dinner date, and to explore some truly exciting cuisine. No matter what type of food and drink you’re looking for, you can find it here.
1. Fresh-to-table Wilmington restaurants
Photo: Wilmington and Beaches
You won’t soon forget these fine-dining Wilmington and Beaches restaurants that take advantage of the region’s bounty, from fresh catch-of-the-day to just-ripe veggies, combined to create unique takes on Southern classics. Just remember to make a reservation!
Take your vacation celebrations downtown, starting with the James Beard-nodded Seabird and their spectacular Seasonal Seafood Tower (a feast unto itself). Add on the soft-shell crab or the crispy fried flounder — always locally caught — or keep it veg-friendly with the heirloom grains and sweet-corn-stuffed Cubanelle peppers piling up on their Vegan Plate. Pastry Chef Lydia Clopton’s desserts are a must, too.
Savorez blends local flavors with Latin flair — seared tuna tostadas, lobster ceviche, and vegan rellenos have consistently wowed diners. They also like to give Southern classics like shrimp and grits a Central American spin and show pork (a favorite ingredient here in North Carolina) some Latin love in dishes like tres cochinitos and carne con ancho.
Dine al fresco at Tarantelli’s Ristorante Italiano, where they fuse family recipes with local ingredients and fresh pasta to create meals worth moving here for. Their bright, fresh flavors in everything from seafood dishes (which feature local clams and shrimp, of course) to house-made pappardelle and mushrooms to veggie-packed plates of pasta and risotto are perfect with a bottle of wine and a table on the terrace.
At Rx Restaurant and Bar, the menu changes as farmers and anglers walk into the kitchen with what’s fresh; diners, on the other hand, should walk straight to the covered patio. Their okra fries (topped with locally harvested sea salt) and their smoked fish dip set the stage for entrees like sorghum-lacquered NC duck and the excellent catch-of-the-day.
The elegant patio and chic dining room at Port Land Grille reflect the attention to detail you’ll find on the plate at this spot. Working with sustainable farmers, ranchers, and fishers, they routinely deliver wood-grilled duck, steaks, lamb, and seafood dishes that will render you speechless — and only partly because you’re busy feasting.
In Wrightsville Beach, Oceanic Restaurant and South Beach Grill both know what they do best: bold seafood dishes in beautiful surroundings. The sea scallops at South Beach Grill get the five-star treatment, and the Grouper Linda — pecan-crusted grouper topped with crab and a decadent beurre blanc — has been a local highlight for going on two decades. Down the beach a few blocks, Oceanic stands with its feet in the sand and a slew of dining tables perched over the waves on its pier-turned-patio. Crab cakes, scallops, and their take on the Calabash-style seafood North Carolina’s famous for are the focus of this menu.
In Carolina Beach, Coast Craft Cocktails & Calabash elevates that signature seafood style on a menu where every dish is a rock star. Fried oyster and lobster succotash will likely surprise new diners, while the local catch sees the freshest fish cooked to perfection with a seasonal set of sides. Veggie lovers can take on Dirt Candy, a plate packed with sweet potatoes, squash, and more.
2. Noteworthy noshes
Photo: Eric vB/The Green House Restaurant
Food fans take note: Wilmington restaurants and their chefs have a lot of tricks up their sleeves. Practically wherever you turn, there’s a surprising and tasty bite to be had. Put these spots on your list.
The Green House Restaurant, Wilmington’s only fine-dining vegetarian restaurant, has earned a reputation for uncategorical greatness. Vegan cheeses and plant-based pâtés get the meal started, and hearty entrees like roasted artichoke with walnut pesto and their medley of seasonal veggies served over smoked grits are turning devoted omnivores to the veggie side with each bite.
Then there’s the Thai-focused, pan-Asian cuisine at Indochine, which transforms each table into its own feast. The dining room decor is reminiscent of Southeast Asia, but grab a table outside where gardens and pagoda-like structures make for a setting like none other in town.
When you visit Smoke on the Water, snag a seat on the deck and watch the Cape Fear River flow by. In dishes like the fried oyster po’boy, you’ll find a Carolina-meets-Gulf Coast masterpiece, while the brisket sandwich showcases the best of Lone Star-style barbecue (a bold move in North Carolina).
Downtown, the seafood at Circa 1922 gets the white tablecloth treatment, and dishes like their seafood paella, seared sea scallops, and butter-poached halibut are neighborhood classics. If sampling small plates is your thing, you can dine on local veggies, charred octopus, crispy calamari, or even the foodie favorite: roasted bone marrow.
Set within a renovated Craftsman-style home in Wilmington’s South Front District, Mariposa Tapas Bar serves Spanish tapas both inside and on their exquisite wraparound porch. Relax at your table at sunset and watch folks strolling by as you dig into shareable plates highlighting local shrimp, marinated Spanish olives, pork cheeks with piquillo peppers, and albondigas (classic Spanish meatballs).
And speaking of sunsets, they don’t get much better than on the expansive deck at The George on the Riverwalk. Dive into their menu of seasonal “Southern Coastal Cuisine” as you gaze out over the Cape Fear River and further on to the Battleship NORTH CAROLINA. Bonus: There’s a pet-friendly deck as well, so you can bring along the dog to enjoy the experience with you.
3. Diners, drive-ins, and divesCan you even claim to have a food scene if Guy Fieri hasn’t shown up and filmed a segment or two in your town? He’s been to Wilmington restaurants a few times — here’s where and why.
Guy Fieri stopped by The Fork n Cork — a burger joint with locations in downtown Wilmington and Carolina Beach — for confit duck wings and Beef Wellington bites, two dishes done outrageously well. There are a dozen burgers also on the menu, and you can choose a range of toppings from tasty (bacon jam) to surprising and tasty (peanut butter), and options from brisket and the traditional beef burger to duck, lamb, and veggie burgers.
Locals love Sweet n Savory Cafe for every meal. Their big four-egg omelets and killer breakfast sandwiches (made with bread from their bakery) are total crowd pleasers. At lunch, they serve a bevy of sandwiches and comfort-food classics; for dinner, they dish up local flavors with international inspiration. Caribbean jerk steak, country-fried pork chops, seafood waterzooi (that’s Flemish), and mussels and frites are just some of the items you’ll be tempted by.
Home to some of the best pub grub in town, The Copper Penny served Fieri two favorites — the 109 Chestnut Chicken Sandwich and the true-to-Philly Hot Roast Pork Sandwich — to rave reviews. You should try them yourself.
Near Wrightsville Beach, Ceviche’s blends notes of Panamanian, Caribbean, and Central American cuisines with local ingredients. As the name implies, the ceviche is exceptional, but so is the Panamanian paella, the corvina a la plancha, the blackened scallops and pork belly, and any fish taco they have on the menu or on special.
With Southern California-inspired tacos and a distinct skater vibe, Nollie’s Taco Joint serves tacos, burritos, salads, and more. Marinated jackfruit, chili-lime tofu, and killer black bean tacos give veggie proteins center stage; skirt steak, locally caught fish and shrimp, and chicken hit those classic SoCal notes.
4. Island-style eatsWilmington has a lovely downtown, but it’s also flanked by some absolutely gorgeous beaches. Head to the restaurants on the coast for distinctive island-cuisine flavors.
In Kure Beach, you’ll find Jack Mackerel’s Island Grill, a Caribbean-influenced seafood and steak joint with a second-floor outdoor deck. Sit up top and enjoy the breeze and views along with platters of broiled or fried seafood, salmon with mango crab butter, or a salad topped with seared tuna.
Using local ingredients and the freshest catch to create a menu inspired by the Caribbean and Polynesia, Salt Fish Restaurant in Carolina Beach delivers exceptional meals day and night. Fresh catch with coconut rice, seafood tom kha, Saigon noodles, and sweet-and-spicy shrimp salad are some of what you can expect to enjoy here.
Sitting on the deck at Havana’s, the people watching come gratis with dinner. Their seafood-focused menu features ceviche, Hawaiian-inspired tuna poke, fried seafood platters, and steaks. Go for their niçoise salad topped with tuna, some Cajun shrimp skewers, that exceptional ceviche, or settle in for their filet and smashed potatoes (a hit in every season).
In Wrightsville Beach, Poe’s Tavern offers up a huge outdoor patio and airy interior, the perfect place to enjoy a pint of craft beer and one of their creative burgers. Go for a classic all-beef burger like the Tell-Tale Heart (with a fried egg and cheese) or something like the Annabel Lee (a crab cake burger), and you’ll find a bite as inventive as it is tasty.
Shark Bar and Kitchen dishes up seafood tacos, sandwiches, wraps, and raw bar items only steps from the shore at Wrightsville Beach. Their blackened shrimp tacos, crab cake sandwiches, tuna poke, and seafood tower have quickly become pre- and post-beach faves.
5. Drinks with a view
Photo: Wilmington and Beaches
Between Wilmington restaurants and bars and those located on the nearby beaches, we’ve got more places with fantastic views than we can name. Here are just a few you should check out.
At Cloud 9, perched atop the Embassy Suites, you’ll have views of the Cape Fear River and two Wilmington icons: the Battleship NORTH CAROLINA and the Cape Fear Memorial Bridge. Nearby, aView, the rooftop bar of Aloft Wilmington, is a winner with tapas on offer and a slate of wine, beer, and sparkly cocktails that matches the skyline and the Cape Fear River flowing by.
Marina Grill gives you views of the busy Port City Marina, where pleasure boats, sailing craft, and yachts sit bobbing on the water. A full menu will keep you fed, and their bar — and its wall full of taps — will keep your thirst at bay.
Down in Carolina Beach, Ocean Grill & Tiki Bar delivers big ocean views in their dining rooms, on their patio, and at their tiki bar. The seasonal live music, sea breeze, and their selection of local drinks dress their flavorful dishes up to the nines. There’s also Hurricane Alley’s on the Carolina Beach Boardwalk, perfect for watching the waves roll in while you work your way through a sampling of local beer or explore their cocktail menu sip by sip.
6. Foodie tours and festivals
Photo: Stacey Sprenz/Taste Carolina Gourmet Food Tours
For foodies who fancy going deeper, you’ll find plenty of tours and festivals to keep you eating and drinking in Wilmington and Beaches, especially come autumn.
Taste Carolina Gourmet Food Tours are part tasting tour, part farmers market tour, and part cooking class with a local chef. You’ll sample something sweet or savory at five or six Wilmington restaurants and get to meet the chefs and owners behind the dishes. Meanwhile, in Carolina Beach, Tasting History Tours blend the flavors of the beach community with the history found there and at neighboring Fort Fisher. With them, you’ll be served bites from several restaurants and get to hear stories of how this region grew into what it is today.
Lighthouse Beer & Wine hosts a pair of festivals at the end of each October focused on the sudsy stuff: The Voracious & Rare Beer Festival brings hundreds of beer fans to Wilmington for one night to geek out about, discuss, and taste scores of rare beers and hard-to-find bottles. The Lighthouse Beer & Wine Festival, happening the same weekend, raises money for a local cause and brings 40+ breweries together to pour for the thirsty crowds. There’s live music, amazing food from local chefs and food trucks, and more to taste in one day than you’ll believe.
If you miss these, know that the Carolina Beach Wine & Beer Walk returns in November. This afternoon event will set you off with a map and a tasting glass, letting you explore the libations at several Carolina Beach restaurants. A good chance to get a peek at area favorites, it’s a fun event for locals and visitors alike.
Also in November, the third annual Beer, Bourbon & BBQ Festival returns to Wilmington. This one-day fest features whole-hog barbecue from legendary pitmaster Bill Eason, more than 40 bourbons to sample, a local-brews-only beer garden, music, a cornhole tournament, tasting seminars from master distillers, and more. The same month also sees Taste of Wrightsville Beach, a one-day event where you’ll be stunned by the array of flavors on hand — expect more than 40 booths pouring and plating fresh samples.
And remember: Any time you’re thinking of heading to Wilmington, take a peek at the events calendar at Wilmington and Beaches. It’ll have the most up-to-date information on what’s going on around town, making it easy to plan your perfect foodie getaway.
The post Six ways to feast in Wilmington and Beaches: A guide to Wilmington restaurants, bars, and festivals appeared first on Matador Network.
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