Matador Network's Blog, page 654
May 12, 2021
This new all-electric half-boat half-plane could change transportation forever
A new form of aircraft will offer passengers the opportunity to zip between coastal towns at a high speed. Best of all, this half-seaplane, half-boat creation will run solely on electricity.
Recently, Boston-based company Regent announced the launch of the seaglider, an all-electric machine that flies just above the water. The first of its kind, the seaglider will be zero-emission, high-speed, and affordable.
Photo: Regent
In a press release, Regent explained that the vehicle has a range of 180 miles and can reach speeds of 180 mph on open water. This incredible speed will make Regent’s seaglider six times faster than a conventional ferry.
Similar to a hovercraft, the seaglider will fly above the surface of the water on an air cushion created by the pressurized air between the wings and the water.
Photo: Regent
“The efficiency of coastal transportation will be 100x greater with REGENT. There is no other way to describe it,” said Dallas Mavericks owner and technology investor Mark Cuban.
Regent hopes the seaglider will be available to transport commercial passengers and cargo by 2025. 
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The Midwest is obsessed with frozen custard. Here’s where to try it.
Esther Tseng fondly remembers the church outings and sporting events of her youth in Wisconsin — but mostly because afterward, her dad usually insisted that the family stop for frozen custard.
“Probably the only person who loved frozen custard more than me was my dad, who would always jump at the chance and get visibly excited whenever the prospect of frozen custard came up,” Tseng, a freelance writer now living in Los Angeles, tells me.
Not only did Tseng receive frozen custard as a reward for participating in sports, but it was a mainstay in her social life, too. Stopping for frozen custard was among the favored activities in every group of Tseng’s friends. Her favorite custard spot growing up was Kopp’s in Glendale, WI, where the set rotation of flavors is always vanilla, chocolate, and strawberry.
Those “smooth, buttery, thick and round cords of frozen custard being churned out of the rotating mouths of their continuous metal freezers,” as Tseng describes the quintessential visual associated with frozen custard, evokes the feelings of not just nostalgia but also near-fanatical levels of devotion and loyalty for the treat and specific frozen custard shops.
“In a three-day weekend trip to St. Louis, we typically feast on the all powerful custard two or three times,” says Dan Stellfox, a teacher from Chicago. “Sometimes meals are foregone for the sake of Ted.” Ted, in this case, refers to Ted Drewes, a family-owned frozen custard chain founded in Missouri.
Stellfox tells me that he actually prefers ice cream over frozen custard, except when it comes to Ted Drewes, which eclipses all other dessert destinations.
“I’m usually a chocolate person, but I get fruit because it’s always so fresh and juicy and the chunks of fruit explode with every bite,” he says. “Some special sundaes have literal chunks of freshly baked pie in them. They will make a grown man cry.”
His favorite order is the “undefeated” blueberry marshmallow concrete, to which he sometimes adds pineapple to “really juice the party.” It’s the consistency that makes Ted Drewes custard so delicious — he’s yet to try a flavor that wasn’t a 10/10.
While many Americans from other parts of the country insist that frozen desserts should be reserved for the summer, Missourians (and those just passing through from other Midwest states) don’t believe in confining the consumption of frozen custard only to certain seasons.
Stellfox has witnessed lines wrapped around the building at the Ted Drewes St. Louis location in March in the midst of a coldsnap, and from Thanksgiving to Christmas Eve the company sells Christmas trees outside the custard shop. In November and December customers show up not just to buy festive decorations, but custard, too — no matter how cold it is outside.
“For my brother and I, we’d go if it’s five degrees and 10 feet of snow,” Stellfox says. “That’s when hot fudge enters the chat. At Ted’s, there are no sad days.”
If you’re from Minnesota, Wisconsin, Missouri, or Michigan, frozen custard likely inhabits an almost mythical place in your childhood memories. Through both summer and winter, it’s the dessert that best represents the Midwest, and it’s the one that you have to try if you’re traveling through.
What is frozen custardThe main differentiating factor between ice cream and frozen custard is that the latter contains eggs (which thickens the mixture), among a few other classifications according to federal regulations. Most devotees of the dessert agree that it’s also denser and creamier than regular ice cream. Tseng describes the the texture as “unmistakably so much richer, creamier, and cohesive.”
“If ice cream is leather, then custard would be velvet,” adds Arie Knutson, a food and drink editor who worked at a frozen custard shop in Minneapolis as a teenager.
The history of frozen custard
Photo: Vincent B David/Shutterstock
Frozen custard might be a staple food in the Midwest today, but to find its origins, you have to look to New York. The Kohr Brothers — Archie, Lester, and Elton — invented the dessert in 1919 and sold it on the Coney Island boardwalk for a nickel. The brothers were among the first businessmen to add eggs to the ice cream mixture to stiffen it up so that it wouldn’t melt in the summer heat. Today, Kohr Brothers frozen custard is ubiquitous on the Jersey Shore.
The 1933 World’s Fair, which took place in Chicago, brought frozen custard to the Midwest. It caught on quickly, especially in Wisconsin. The not-so-secret secret of the dessert’s popularity in the region can probably be credited to the abundance of dairy products and farms in the Midwest. In Wisconsin, there were some 125,000 dairy farms in the 1930s. Today, the state is still one of the biggest dairy producers in the country.
Frozen custard may have even helped keep businesses in Wisconsin open during prohibition: Breweries pivoted to selling dairy products like cheese, ice cream, and, of course, frozen custard. The reason is simple: Milk was so abundant, while alcohol remained banned (at least officially). Speaking to Insider, one expert remarked that, “Beer isn’t what made Milwaukee. It’s the custard.”
Given its legacy as the center of America’s dairy industry, Wisconsin is considered the “unofficial custard capital of the world,” while Milkwaukee has the highest concentration of frozen custard shops in the world. The original three Milkwaukee custard shops — Gilles, Leon’s, and Kopp’s — are still operating today, but the menus have changed drastically since each first opened. Until 1960, there were only two flavors on the menu at most custard shops: vanilla and chocolate. Kopps was the first shop to offer a flavor of the day (a swirl of both flavors), and the rest followed suit. Today, you can find a variety of options, including butterscotch, raspberry, and rootbeer.
Where to try frozen custard in the Midwest
Photo: Nagel Photography/Shutterstock
Ted Drewes Frozen Custard: Missouri’s favorite frozen custard offers such delightful treats as concretes and sundaes topped with classic ingredients like praline pecans, butterscotch, and hot fudge, but the spot isn’t afraid to get creative. The menu also includes strawberry shortcake, an iced brownie topped with custard, and a cookie sandwich.
Where: 4224 S. Grand Blvd. St. Louis, MO 63111
Kopp’s Frozen Custard: Kopp’s has the nostalgic feel of a drive-in diner. Burgers, onions rings, and grilled cheese sandwiches hit the savory notes, but most people stop in for frozen custard. Sure, the menu offers the traditional options like strawberry and peanut butter, but it’s the featured flavors that are worth stopping in for, from the chocolate banana cream pie sundae to Cohenhead — vanilla custard “loaded with chocolate cookie cone pieces.”
Where: 5373 N Port Washington Rd, Glendale, WI 53217
Leon’s Frozen Custard: Leon’s opened in 1942, and its retro decor reflects its roots. Stop in for a chili dog, floats in flavors like lemon and lime, and its signature banana split. The frozen custard menu is limited, featuring usually just vanilla, chocolate, and butter pecan, but the rotating flavor of the day keeps people coming back.
Where: 3131 S 27th St, Milwaukee, WI 53215
Gilles Frozen Custard: Established in 1938, Gilles claims to be Milwaukee’s original frozen custard shop. The flavor of the day calendar features some enticing flavors like raspberry cheesecake and “heavenly chocolate.” The hot food menu includes items like cheese curds and fried fish, and a long list of sundae options including the Lollapalooza — bananas, marshmallow, pineapple, strawberries, and pecans, all layered between two scoops of frozen custard.
Where: 7515 West Bluemound Rd. Milwaukee, WI 53213
Erma’s Original Frozen Custard: Erma’s features treats you won’t see on other frozen custard shop menus, like the “Creamee Freeze” — frozen custard mixed with slush in flavors like cherry and blue raspberry. “Explosions” are custard mixed with your choice of two toppings, ranging from marshmallow to cake batter. The flavor selection is limited: Chocolate, vanilla, and a twist of both flavors are available every day, plus a rotating cast of three daily special flavors.
Where: 6451 Auburn Road Shelby Township, MI 48317
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Overhauled Empire State Building celebrate its 90th anniversary this spring
One of New York’s most popular attractions, the Empire State Building, will celebrate its 90th anniversary in 2021. As COVID-19 numbers in the state fall due to the vaccination efforts and with New York City plans to reopen on July 1, 2021, the United States’ most famous skyscraper will be pulling out all the stops for turning the big 9-0.
“With New York reopened as of July 1, we look forward to visits from our fans near and far who can safely travel to celebrate this important anniversary,” said Jean-Yves Ghazi, president of the Empire State Building Observatory, in a press release.
The iconic building will reveal some new features, so tourists and New Yorkers alike will be able to enjoy something new.
Photo: Empire State Building
A $165 million renovation of the 86th-floor observatory that was completed in 2019 now includes a 10,000-square-foot museum created to tell the story of the 90-year old building from its roots during the Great Depression using modern technology and media. Other exhibits will be located on the newly renovated 80th floor, and the 102nd floor has a new observatory with floor-to-ceiling windows.
Photo: Empire State Building
From May until December 2021, visitors can participate in the new VIP “90 in 90” tour, which provides a personal “ambassador” to guide them through the 90-year history of the monument in just 90 minutes.
After previous remodels, the Empire State Building has made subtle changes to return to its original glory. By investing in a new coat of silver paint and removing some antennas, it’s almost like new.
Photo: Empire State Building
The Empire State Building has also implemented changes to be COVID-19 conscious. The use of air-purifying MERV 13 filters and AtmosAir ionization air filtration technology will help indoor air quality. It’s also the first nationally recognized building to achieve the Health-Safety Rating for its procedures and protocols in response to the COVID-19 pandemic.
“Over the past 90 years, the Empire State Building has been the undisputed landmark of the New York City skyline, with its iconic tower lights that shine as a symbol of hope, strength and perseverance,” said Anthony E. Malkin, chairman, president, and CEO of Empire State Realty Trust (ESRT).
And after a taxing pandemic, hope is something we all need.
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May 11, 2021
Qantas Airways sells “Fly me to the Supermoon” flight to nowhere
Another flight is going absolutely nowhere.
Qantas Airways, the flag carrier of Australia, has previously offered passengers a chance to see the Great Barrier Reef and Antarctica before returning to the same takeoff airport. Its latest flight to nowhere gives passengers the opportunity to see the upcoming lunar eclipse/supermoon while in the sky.
During the total phase of the lunar eclipse, the moon will turn an impressive red hue. The colorful phenomenon is also called a “super blood moon” and happens when the earth lines up between the moon and the sun, filtering the sun’s light through its atmosphere. The light that reflects off the moon’s surface is then a beautiful shade of red. The eclipse is expected to be visible on May 26, 2021, in most of Australia.
The airline has promised customers cosmic cocktails, supermoon cake, and an astronomer on board to explain exactly what’s happening during the phenomenon. Priced at A$1,499 ($1,170) for business class, customers will receive drinks and hors d’oeuvres at the Qantas lounge in Sydney before take off. The flight will take around two-and-a-half hours and will reach the maximum altitude of 40,000 feet aboard the Boeing 787 Dreamliner. They will also receive merchandise, gift bags, and a “commemorative certificate.”
The supermoon flight is one of the tricks from the airline industry to recover from the COVID-19 pandemic’s impact on international travel, as they are expected to lose billions of dollars this year. Keep in mind, though, that flights to nowhere can be unnecessarily detrimental to the environment.
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The most iconic dessert from each of Italy’s 20 regions
There’s no shortage of good food in Italy. Travelers have long flocked to this beautiful country to sample the regional pizza styles and many types of pasta that has put it on just about every culinary adventurer’s bucket list. However, pasta is just the tip of the iceberg when it comes to the best foods that come out of Italian kitchens. Yes, Italians have mastered the art of savory dishes, but the desserts are just as legendary — and as diverse as the 20 regions that make up the country, each influenced by their history, culture, and local ingredients.
From Abruzzo to Veneto, each region in Italy uses local flair to make desserts that reflect the environment and history. The hot temperatures of Southern Italy pair effortlessly with frozen delicacies while the more mountainous regions of the north favor richer, more decadent flavors that are influenced by many of Italy’s neighboring nations. Some sweets are so provincial that they’re protected by law to ensure the authentic dish is only produced in the region where it originated.
What remains consistent about Italian desserts is that no matter which region you’re in, dessert is always an essential element of a sit-down meal. Italians are known to enjoy a leisurely meal that ends with coffee and dessert, or a relaxing afternoon espresso break balanced with something sweet. So do as the Italians do and sample a few (or all!) of these indulgent delights on your next trip around Italy.
1. Abruzzo: pizzelle
Photo: leungchopan/Shutterstock
Although its name might sound similar to pizza, the pizzelle cookie resembles a waffle more than a pizza pie. Most of these light, delicate cookies have intricate designs from the often-antique waffle irons they’re made with. Dating back to the 8th century, Abruzzo’s pizzelle is considered Italy’s oldest known cookie. These wafer-like treats are customarily simple, made of just eggs, flour, sugar, and butter, but you can sometimes find more elaborate versions flavored with chocolate or nuts.
2. Basilicata: mostaccioliMostaccioli is the most popular dessert in this small, mountainous region in Southern Italy. The almond cookie is baked with the region’s speciality, vincotto (cooked wine), which gives it the signature dark brown color. Sweetened with honey and sometimes dipped in chocolate, the diamond-shaped biscuits are Basilicata’s favorite treat around Christmas in particular. You can also find this cookie all over southern Italy, including in Naples.
3. Calabria: tartufo di Pizzo
Photo: Milan Sommer/Shutterstock
Occupying the toe of Italy, Calabria’s sun-drenched coastline is unsurprisingly the home of one of Italy’s best frozen desserts. Known as the city of ice cream, the small fishing town of Pizzo is filled with gelaterias, but nowadays the tartufo is just as well known. The story goes that after a local ice cream maker ran out of molds, he started forming the frozen treat into small balls and dipped them into melted chocolate, thereby accidentally creating tartufo. Italy even recognized the Tartufo di Pizzo with IGP status, meaning the product must be produced in the region of Calabria to be called Tartufo di Pizzo. Today, the center of the tartufo is sometimes filled with raspberry, strawberry, or cherry syrup, and they’re often enjoyed at outdoor cafes accompanied by an espresso.
4. Emilia-Romagna: torta barozziThis rich almond and cocoa cake might be Italy’s best-kept secret – literally. In 1886, a pastry chef named Eugenio Gollini came up with a recipe for this light chocolate cake, and the bakery bearing his name has kept it a protected secret ever since. Today, Pasticceria Gollini, a pastry shop in the town of Vignola just outside of Modena, still creates torta barozzi from the original recipe. The intense chocolate, coffee, and nutty flavors are sweet yet spicy. Try it with coffee for a genuinely Italian experience.
5. Campania: babà napoletano
Photo: Denys Poliakov/Shutterstock
Campania might be best known as the region where pizza was created, but its culinary contributions don’t stop there. Babà napoletano is a must-try for visitors to this region, especially for those exploring Naples. The small, spongy, mushroom-shaped cake is bathed in a citrusy rum syrup that’s as sticky as it is delicious. Bakeries along the Amalfi coast infuse the region’s famous lemons into the cake, while other versions are served with a fresh whipped cream topping. The dessert might not be entirely Italian, however: Some stories say it first appeared in France before chefs brought it to Italy in the 19th century.
6. Lazio: brutti ma buoniThe name of this cookie is a tongue-in-cheek play on it’s appearance: Burutti ma buoni translates to “ugly but good.” They might not look like much on the outside, but one bite will have you hooked. Traditionally made with hazelnuts or almonds, the soft, chewy center is a surprise on the first bite, and the delicate texture is thanks to the cookie’s meringue base. While popular in Lazio, the origins of this cookie are contested: In addition to Lazio’s claim on its creation, Piedmont and Lombardy also lay claim to the dessert. One story asserts that in 1878, a pastry chef named Costantino Veniani created the cookie at his bakery in Gavirate, outside Milan.
7. Lombardy: sbrisolona
Photo: vic.vic/Shutterstock
Originating in the town of Mantua, sbrisolona comes from the Mantuan word meaning crumbly, and it’s easy to see why. The buttery almond tart is a cross between biscotti and shortbread, and sheds its fair share of crumbs with every bite. Don’t let that stop you though. This crunchy cookie, which is cut into slices like a pie, pairs perfectly with coffee for a sweet breakfast or an afternoon snack.
8. Friuli-Venezia Giulia: gnocchi di prugneThese gnocchi from Friuli-Venezia Giulia (or simply Friuli) might look savory, but are actually stuffed with sweet Italian prunes, toasted in butter, and dusted with cinnamon. The region borders Austria and Slovenia, and its local cuisine is heavily influenced by the former Austro-Hungarian Empire. Plum dumplings are common in many Eastern European countries, and gnocchi di prugne is the Italian take. The distinctive flavor profile allows this dish to be served both as a savory course and a dessert, so don’t be surprised if you see it listed on the menu next to familiar plates of pasta.
9. Piedmont: panna cotta
Photo: Smile Studio/Shutterstock
Located in the North of Italy, Piedmont is known for great wine and stunning mountain views. It’s also the birthplace of panna cotta, one of the most universally beloved desserts to come out of Italy. Panna cotta, which translates literally to cooked cream, is a softly set pudding. It’s the essence of simplicity, and is one of Italy’s most versatile desserts. The pudding is often infused with ingredients like chocolate, coffee, caramel, or fruit flavors from mango to raspberry to lemon.
The traditional Piedmont style panna cotta was originally prepared by cooking the cream and sugar with fish bones, but today most people prefer to use gelatin or agar agar as a setting agent. In Piedmont, you might see panna cotta served with biscotti and topped with fresh berries.
10. Liguria: baci di rivieraThe region of Liguria is also known as the Italian Riviera, and these baci di riviera (or riviera kisses) are named after the famous waterfront. Also known as baci di Alassio, the bite-size cookies originate in the charming Ligurian town of Alassio. Made of two decadent chocolate hazelnut cookies held together by chocolate ganache, they are named for their resemblance to two lips kissing. Unlike their sister cookie, baci di dama, (a similar sandwich cookie originating in Northern Italy) baci di Alassio is soft and chewy instead of crunchy.
11. Puglia: torta di limone e olio
Photo: kathringabriel/Shutterstock
This strip of pristine Mediterranean coastline in the south of Italy supplies about 40 percent of the country’s olive oil. It’s only fitting that Puglia’s “liquid gold,” as it’s become known, takes center stage in the region’s best desserts. Lemon olive oil cake emphasizes Puglia’s local ingredients — olive oil and lemons — in a simple, airy cake. Torta di limone is the perfect light, fluffy, and tangy treat to eat while enjoying Puglia’s sunshine-soaked beaches.
12. Marche: ricotta calcioniThese small pockets of deep-fried dough might look like ravioli, but this is no pasta dish. Much of Marche’s cuisine revolves around fried food: fritto misto, fried stuffed olives, and fried seasonal vegetables are among the region’s most famous dishes. So it’s only natural one of the region’s favorite desserts follows the trend. Square pouches of pastry dough are filled with sweet ricotta and lemon peel and tossed in honey and lemon zest. The calcioni are fried and served warm, allowing the filling to ooze out and melt in your mouth when you take a bite.
13. Sardinia: seadas
Photo: Emiliano Pane/Shutterstock
This sweet and savory pastry is one of Sardinia’s most famous dishes. Crisp, deep-fried pockets of local pecorino cheese are covered in local honey, striking the perfect balance of salty and sweet. The dish highlights the island’s agricultural traditions of using fresh sheep’s milk cheese and the region’s prized Corbezzolo honey. The dessert was traditionally only served for holidays like Easter and Christmas, but it’s become so popular that it is now available year-round in the region.
14. Molise: scorpelleEvery February, the streets of Molise come alive with Carnevale celebrations. Carnevale is considered one of Italy’s Historic Carnivals, and the region radiates with enthusiasm as locals eat, drink, and dance before the restrictions of Lent end the fun on Ash Wednesday. Scorpelle, or small pieces of fried dough, are the preferred dessert of the festival. The pastry resembles a sugar-dusted doughnut and sometimes includes other local ingredients like honey and lemons.
15. Sicily: cannoli
Photo: vincenzo scarantino/Shutterstock
Translating to “little tube” in Sicilian, this dessert is probably what immediately jumps to mind when you imagine a quintessential Italian dessert. The tube-shaped pastry dough is fried, filled with sweet and creamy ricotta, and dressed in a variety of toppings, including fruit, nuts, or chocolate.
There are several legends surrounding the origins of the now iconic cannoli: One story says nuns invented the pastry calle scoria, which they filled with ricotta, sugar, chocolate, and almonds, in preparation for Carnevale celebrations. Another origin story claims that the pastry’s creation can actually be credited to the Saracens, a group of Turkish and Arab Musilms, who brought sugar to the region now known as Italy.
16. Tuscany: torta della nonna“Grandmother’s cake,” or torta della nonna, is a Tuscan staple, although everyone’s nonna makes it slightly differently. This simple pie-like dessert is made by putting a silky custard filling atop a pastry crust. The filling is often flavored with lemon, vanilla, or ricotta and topped with crunchy pine nuts, another Tuscan specialty. Despite its name, the cake is available in restaurants and bakeries — not just the homes of beloved Italian grandmothers. In fact, legends claim that the dish wasn’t the invention of a home cook, but rather a chef named Guido Samorini, at his restaurant in San Lorenzo.
17. Trentino-Alto Adige: apple strudel
Photo: Konstantin Koreshkov/Shutterstock
Strudel might not come to mind when you think of Italian cuisine, but in this northern Italian region bordering Switzerland and Austria, apple strudel is an essential dish. The Italian version of this dessert is similar to what you’d find in Austria with paper-thin, flaky dough wrapped around golden delicious apples grown in one of Trentino-Alto Adige’s many orchards. Some variations include nuts or ricotta for an Italian take on this Germanic dessert.
18. Valle d’Aosta: montebiancoBordered by France and Switzerland, this region’s most famous dessert takes its name from the its most famous mountain. The montebianco consists of sweetened chestnut puree topped with whipped cream that’s then molded into the shape of its namesake Mont Blanc. The picturesque mountain of a dessert has a creamy texture and is often dusted with powdered sugar “snow.” The dish is usually served in the fall when chestnuts are harvested.
19. Umbria: rocciata di Assisi
Photo: Buffy1982/Shutterstock
Umbrians are spoiled for choice when it comes to desserts. This sweets-loving region is home to a number of baked goods that highlight the region’s nuts, candied fruits, and chocolate. The rocciata di Assisi, loosely translating to “the round dessert,” is a classic Umbrian pastry filled with a variety of fruit found in the region – often apples, figs, and prunes – mixed with sugar, cinnamon, and jam. Bearing resemblance to a strudel, the rocciata di Assisi dates back the middle ages and is still a favorite today.
20. Veneto: tiramisuLegend has it that the first dessert similar to tiramisu appeared in the 17th century as a dessert for Grand Duke Cosimo de’ Medici III, but the modern version of tiramisu as we know it today is probably much more recent. A 2007 Washington Post story dug into the history and found that it might have been created at a restaurant in Treviso in the early 1970s. In another history of the dessert, Italian food writer Anna Maria Volpi claims that the first official recipe for tiramisu appears in a 1983 cookbook called The Desserts of Veneto. Regardless of when it was originally invented, Eater contends that by the-1980s, the dessert had become one of the most popular on the planet, invading restaurant menus in America, too.
Made of layered ladyfingers and mascarpone cream, the name literally translates to “pick me up,” a reference to the fact that the ladyfingers are often drenched in a shot of espresso.
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The best Route 66 stops in Texas, from 72-oz steaks to the ‘Grand Canyon of Texas’
Route 66 is one of the most iconic and widely recognized roads in America. It’s often considered the quintessential American road trip, and it conjures romantic images of dusty desert highways, vintage roadside attractions, and scenery both stunning and diverse. Route 66 holds such a place in America’s heart that it’s sometimes called Main Street of America and Mother Road.
Yet when you imagine Route 66, you’re probably not thinking of the Texas panhandle. The northernmost region of Texas is usually treated like the road trip equivalent of a flyover state. Still, there are plenty of scenic landscapes and quirky attractions to make it worth a stop on your Route 66 adventure.
Amarillo
Photo: Traveler70/Shutterstock
At first glance, the panhandle might seem like a vast, largely undeveloped plain. Until that is, Amarillo rises like a mirage out of the Texas heat. This city of nearly 200,000 is your best bet for city entertainment on this stretch of Route 66. It’s got the Wonderland Amusement Park with water rides, roller coasters, and Ferris wheels. It‘s also home to exceptional museums like the Kwahadi Museum of the American Indian, which exhibits crafts and cultural artifacts of Pueblo and Plains Indians. The Sixth Street Historic District is a great way to get the classic Amarillo feel. This throwback neighborhood is filled with historic buildings, traditional street signs, art galleries, and antique shops.
Cadillac RanchPhoto: YuniqueB/Shutterstock
Cadillac Ranch is one of the Texas Panhandle’s most famous drive-by attractions. Also referred to as “Carhenge,” it sits just 12 miles west of downtown Amarillo and consists of 10 Cadillacs pointing vertically into the air. Each one is painted with colorful graffiti, and visitors often add their own artistic touch. The landmark was created by the Ant Farm, a California-based group of artists, who originally built it along Route 66. Due to urban expansion, it moved to its current location in 1997.
Palo Duro Canyon
Photo: Martina Birnbaum/Shutterstock
Just south of Amarillo, you’ll find what’s called the “Grand Canyon of Texas.” Don’t expect to ride mules down to the base or take an epic helicopter tour, because there are no mules and, well, it’s just not that kind of canyon. Palo Duro Canyon is 800 feet deep, 120 miles long, and up to 20 miles wide in some areas. It’s a popular area for hiking, camping, mountain biking, and horseback riding. The six-mile round-trip Lighthouse Trail is one of the most popular hikes, leading to a rock shaped like a lighthouse. Of course, if you’re not in the mood for exercising, you could always take the 16-mile round-trip drive from the canyon rim to the canyon floor and enjoy the geography from the comfort of your car.
Caprock Canyons State Park
Photo: Broken Spoke Photography/Shutterstock
You won’t find much to do in the small town of Quitaque, which has fewer than 500 residents, but just north of town lies Caprock Canyons State Park — a must-see. Outdoor enthusiasts will find this quick pit stop easily turns into a daylong excursion. Known for its wildlife viewing, outdoor recreation, and spring-flower blooms, Caprock Canyons State Park has 90 miles of trails for hiking and biking, an abundance of campsites, and even swimming, fishing, and boating on Lake Theo. The wildlife here isn’t your typical elk and bird — the park is home to wandering herds of bison and Mexican free-tailed bats flying around Clarity Tunnel.
Big Texan Steak Ranch
Photo: Danielle Beder/Shutterstock
Nothing says Texas like the slogan “Home of the 72-oz Steak.” If you do nothing else in the state except consume a large steak, you can genuinely say you’ve “been” to Texas, rather than simply “passed through.” The Big Texan Steak Ranch is more than just a restaurant — it’s a saloon, shooting arcade, motel, brewery, and RV stop rolled into one. The epitome of a classic Route 66 attraction, the ranch opened in Amarillo in 1971, is marked by its iconic cowboy sign and massive steer mascot. However, the place is most famous for its steak challenge — you have one hour to eat a 72-oz steak (plus sides), and as a reward, you’ll get the $72 meal for free. Less than 10 percent pass the challenge, so plan accordingly.
Alibates Flint Quarries National Monument
Photo: Jacob Boomsma/Shutterstock
Steak isn’t the only thing that’s bigger in Texas. History has a pretty heavy presence in the panhandle, with some sites containing rocks and carvings dating back thousands of years. At the Alibates Flint Quarries National Monument, just north of Amarillo, visitors can take guided tours of the area. You’ll learn about the Indigenous people who lived on the Texas Plains and used the area’s Alibates Flint to make their tools for over 13,000 years. You’ll also spot ancient rock carvings (called petroglyphs) in many places throughout the park. Most notably, you can find them at the Antelope Creek Village site, where the Antelope Creek people made carvings around 1500 AD.
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In Greenland, kayak between icebergs to reach an ancient, rumbling glacier
With each paddle stroke, my kayak cuts through the black water scattered with ice. I’m able to safely navigate the ice strewn fjord and maintain a safe distance from larger, imposing icebergs shimmering and melting in the midday sun. What I’m seeing above the surface is only a fraction of what sits below.
Off in the distance I can hear new icebergs calving from the glacier that we have yet to see. The only other sound in this icy labyrinth is the occasional rolling of a berg as its weight changes from systematic melting on the exposed surface. The plastic hull of my bright red kayak collides with smaller chunks of ice while others eerily roll under my boat down the length of the hull before emerging near the stern.
However, I’ve got a little ahead of myself. My journey to this remote destination on the world’s largest island began days earlier and involved nearly two trips across the Atlantic Ocean.
Getting there is half the adventure
Photo: sentinelphotography/Instagram
The Narsarsuaq Airport in southern Greenland can only be accessed via Reykjavik, Iceland, or Copenhagen, Denmark. Built as a United States air base in 1941, the airport has the second-longest runway in the entire country, though the settlement has less than 200 residents. I flew east across the Atlantic Ocean to my overnight stop in Copenhagen. The following morning had me ushering myself back to the airport for my trip two-third of the way back on Air Greenland, this time in a northwesterly direction across the Atlantic.
As the plane begins its initial descent, I catch my first glimpse of the massive ice sheet that blankets the vast majority of the ironically named island. The area around the airport, however, is relatively verdant. And while trees are absent, small bushes and low-growing vegetation dot the landscape — more like a tundra with plants rarely exceeding waist height.
The village of Qassiarsuk and Viking longhouses
Photo: sentinelphotography/Instagram
Upon arrival, we are greeted by the owner of Tasermiut South Greenland Expeditions, Ramon Larramendi. We gather our gear but a change in the weather has delayed our departure across Tunulliarfik Fjord to the gateway of this adventure, the tiny village of Qassiarsuk. Qassiarsuk has a population of roughly fifty residents, most of whom are members of sheep farming families. Modest wooden farm houses in an assortment of bright colors line the edge of the fjord, while large barns provide shelter during the harsher winter months.
Once the weather clears, we load our gear into the RIBs (rigid inflatable boats) for a bumpy and chilly ride across the fjord. As we approach the opposite side, a large bronze Viking statue of Leif Eriksson on a hillside overlooking the fjord pays homage to this historic settlement. Long before Qassiarsuk existed, Eric the Red (father of Leif Eriksson) founded the Norse settlement of Brattahlid here. Ruins of the Viking longhouses pepper the landscape as the statue of Leif Eriksson watches from his perch. Only the low, rock based foundations remain from the settlement from over 1,000 years ago. The wood and turf roofs collapsed long ago. However, for those visiting the area, a replica of a typical longhouse has been constructed close to the epic ruins.
Exploring the area around the fjord
Photo: sentinelphotography/Instagram
Fjords are like fingers extending out from a hand, with the area between them being the waterways. After arriving in Qassiarsuk, we loaded our bags into a well-used SUV for our traverse over the hill to a small family sheep farm located along the shores of Sermilik Fjord, one of the larger inlets in southeastern Greenland. The fjord is perpetually choked with icebergs as multiple glaciers are continually ejecting ice as they migrate south towards the sea.
The next several days are spent hiking and exploring the area around the fjord. As the landscape is devoid of trees, every vantage point offers spectacular views. From our highest point, we can see the vastness of this open fjord and the massive amount of ice that chokes the waterway. However, we are still unable to see the glacier that is the source of this ice production.
Finally entering into the fjord’s waterway
Photo: sentinelphotography/Instagram
The day has finally arrived. We walk down to a protected bay that opens up to the fjord. The shallow entrance prevents ice from entering and is therefore an ideal starting point for our group of varied experience levels to begin kayaking in Greenland.
A yurt near the water’s edge serves as the equipment tent. We select an array of protective gear including paddling jackets and pants, paddling mitts, and the singularly most important piece of kit, a life jacket. We each grab a paddle, slide our kayaks to the edge of the rocky shore, enter the cockpit, secure our sprayskirt, and slip away from the shore.
Before kayaking in Greenland, I’d already kayaked on four continents (including Antarctica) and came on this trip with an extensive background. There are only three of us plus our guide. The other two have limited paddling experience and our guide offers some on-water instruction with the basics of paddle strokes and safety before continuing into the open water.
Nature’s art show millennia in the making
Photo: sentinelphotography/Instagram
Paddling out of the bay, we emerge into what can only be described as a floating ice sculpture garden where no two showings will ever be the same. It’s almost eerily quiet, the air is crisp, and a slight breeze off the icy water chills the exposed skin. The blue icebergs, which have been under extreme pressure for millennia before being calved from the glacier, shimmer in the afternoon sun.
You can hear tiny rivelets careening down the sides of large and small icebergs before trickling into and melding with the waterway. Rocks, ranging from tiny pebbles to large boulders, can be seen embedded in the icebergs waiting for the sun to release them from their icy prison only to litter the fjord floor below.
After more than four hours of paddling, we make our way back to the equipment yurt. We drape our gear over drying racks so we can easily access it the following day.
Where the adventure really begins
Photo: sentinelphotography/Instagram
After a quick breakfast the following morning, we gather our drybags packed the night before. Stowed inside are essential apparel for kayaking, and warm dry apparel for camp. We stow the drybags and other assorted gear into the stern and bow hatches of each kayak. Once secured, we slide into our respective cockpits and, for the second day in a row, we slip away from the shore. Ice greets us as we glide into the open fjord.
The ice that chokes the waterway ranges from the size of ice cubes to leviathans that are larger than houses and some the size of small ships. And while it’s tempting to paddle towards and through the icy archway created on a large iceberg, the ice is unpredictable and subject to roll — crushing anything below it.
After paddling for more than three hours, we stop on a shoreline. There, our guide grabs the lunch bag and we head up the hillside for a bird’s-eye view of the fjord that contains even more ice than the stretch we have just paddled. Perhaps, we are getting close to the source.
After lunch, we continue onward through the maze of black water and ice. The rain begins to fall and we are thankful for the sprayskirts that keep the cockpit warm and dry. The rain continues and we reach a distant point across the fjord. We set up camp in the rain and retreat to our tents to rest and thaw out a bit. Our guide beckons us to join him in the cooking tent. We all sit around quietly, too tired to talk much, and we devour the meal he has prepared.
After dinner, I return to my tent and drift off in the silence only infrequently interrupted by the distant calving of prehistoric ice and the drizzle of rain that pelts the rainfly.
The source is revealed
Photo: Tasermiut South Greenland Expeditions
The rain stopped sometime during the night, but I hesitate to leave the warmth of my sleeping bag. We gather in the group tent for breakfast and our guide describes the hike up the hillside behind our shoreline camp. There’s a saddle located between the two peaks in the distance. The imposing sound of the glacier continues to grow as we inch closer and closer to the summit.
Once we reach the precipice, we are greeted with a mesmerizing scene. Our eyes can see the ice being ejected from the vast Greenland ice sheet as it progresses southward. Located at the back of the waterway, the immense wall of ice rises from the water and soars skyward. As the ice cracks, it echoes across the fjord before crashing into the water below. The moment is repeated over and over.
This is Eqalorutsit Glacier. One of many, this glacier is part of the vast ice sheet that covers most of Greenland stretching northward for more than 1500 miles. The exit for the ice seems to be congested, forming a bottleneck to the open waterway. Periodically, the ice next in line in the queue is expelled to join the ever-increasing collection. It’s fascinating to watch this perpetual action that has been occurring on end for thousands of years.
That night, we stayed in perhaps the most remote campsite at which I’ve ever slept. It’s just another reward that comes with kayaking in Greenland.
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Italian island declares it’s ‘COVID-free’ and ready for tourists
As Italy begins the process of gradually reopening to tourists this month, the small island of Capri is leading the charge and proclaiming it will soon be “COVID-free.”
Located in Italy’s Bay of Naples, Capri is famed for its beautiful coastline, five-star accommodations and restaurants, and stunning turquoise waters. A destination that relies heavily on tourism from the rich and famous, the local authorities are now encouraging all who want to visit with the promise that the island will be free from COVID-19.
According to CNN Travel, the governor of Italy’s Campania region, Vincenzo De Luca, announced that Capri is concluding vaccination efforts and is looking forward to getting the hospitality and tourism sectors back on their feet.
The mayor of Capri, Marino Lembo, further confirmed the vaccination program’s current success. He shared with CNN Travel that 80 percent of the 15,000 citizens on the island have received their first dose of the vaccination. Those who work in the tourism sector on the island but live on mainland Italy have also been promised a vaccination by the end of the week.
“It is a very strong message that we send to the whole world — you can come here in total safety,” stated Lembo.
Along with the claim that the island will be free from the virus, the mayor also promises that nasal swabs with immediate results will be provided to those departing from the island after their stay.
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May 10, 2021
All the essential stops on a seafood tour of Washington state
To characterize Washington state as an Eden and one of the remaining natural paradises left in America would not be an exaggeration. Indigenous people that lived all over the state, but especially near the Salish Sea off the northwest coast, formed a spiritual relationship with salmon and orca whales, kicking off a long tradition of reverence for the waters surrounding Washington.
Today, these tribes still serve as stewards of the land and sea and practice sustainable hunting and fishing. Thanks primarily to the advocacy of Indigenous people, Washington has protected and preserved its lush forest, sea, and beach environments. Both locals and visitors can revel in the splendor of Washington’s abundant natural resources, and one way to experience this is through seafood.
Seafood is plentiful in the waterways around Washington, from the fjords of Hood Canal and the San Juan Islands, down to Olympia, Washington’s state capital. Prawns, shrimp, oysters, scallops, salmon, and Dungeness crab are all accessible to fish, forage, buy, and eat at restaurants all over the state (this handy guide will show you when each one is in season and where to find it).
According to the University of Washington, the abundance of seafood in the state is “almost unparalleled throughout the world.” It accounts for a big chunk of the state’s economy too. According to the Pacific Shellfish Institute, “Washington State is the largest producer of hatchery-reared and farmed shellfish in the US, with more than 300 farms accounting for 25 percent of the total domestic production by weight.”
Harvesting mussels, oysters, clams, and geoduck (a local type of giant saltwater clams) is a beloved pastime among Washingtonians. It’s also one way that newcomers can interact directly with the wildlife that resides there, even if they end up grilling it up on the beach after a long day digging or boating.
Good old-fashioned seafood restaurants abound in Washington, too, for those folks who prefer to take in the mountain views and the rhythmic sound of the waves lapping against the beach while someone does the cooking for them. Though people from Washington famously enjoy an active, outdoor lifestyle, who could deny the pleasures of a platter of oysters and chilled bottles of sparkling wine.
All this is to say that, for dedicated seafood lovers, Washington is a bucket-list destination. From Hood Canal to beaches all over Puget Sound, these are the essential stops on a seafood tour of Washington state.
For oysters: Hood Canal
Photo: Roaming Panda Photos/Shutterstock
Hood Canal is a maze of protected inlets and shorelines that, by some accounts, produce the “quintessential Washington State oyster.” Formed 13,000 years ago, Hood Canal is technically a fjord, and it’s teeming with oysters, shrimp, clams, crabs, seabirds, and every known species of Pacific salmon and trout.
Clear, ice-cold water — runoff from glaciers in the mountains — constitutes the ideal habitat for Hood Canal’s primarily beach-grown oysters. Wave patterns harden the shells, and imbue the oysters with their signature flavor, sometimes described as briny or kelpie.
A two-hour drive or ferry ride from Seattle, Hood Canal offers clear views of the Olympic mountain range and is peppered with oyster beds where adventurers can harvest their own catch, in places like Belfair State Park, Potlach State Park, and Duckabush Public Tidelands, among many other beaches in the region, as long as you have a shellfish license. Some Washington-based companies, like Human Nature Hunting, offer shellfishing courses where you learn how to identify, dig up, shuck, and grill up your own oysters right on the beach.
For newcomers to the area who would rather experience oysters in a serene and majestic environment overlooking the tidelands of Hood Canal, there are two must-try oyster bars on Hood Canal, no exertion required.
The first is Taylor Shellfish Seafood Market in Shelton, where the specialty is Shigoku and Totten Inlet Virginica oysters. At the market, you can pick up fresh shellfish to shuck at home or a beach-front picnic.
For a sit-down experience, check out Hama Hama Oyster Co., a fifth-generation family-run shellfish farm in Lilliwaup. According to the company, their claim to fame is the oyster beds, located at one of the mouths of one of the least developed rivers in Washington. At the farm’s on-site Oyster Saloon, each reservation comes with 24 oysters, a private picnic table, and blankets if it gets chilly by the water.
If you’re staying on Hood Canal, perhaps in search of an oyster shucking adventure, wilderness lodges like Robin Hood Village Resort and Alderbrook Resort & Spa can provide guidance on the best areas for harvesting oysters. At Mike’s Beach Resort, also located in Lilliwaup, guests can stay on an active oyster farm, Olympic Oyster Co., where they can harvest oysters on the resort’s private beach.
For salmon: Olympia
Photo: SNC Art and More/Shutterstock
Olympia is best known as the state’s capital, and its downtown area has a reputation for being a bit drab. It’s time to toss those preconceived notions though because the city is also one of the best places in the state to witness Washington’s phenomenal salmon run. At the end of August into the first few weeks of September, the waters surrounding Olympia fill with salmon returning home to spawn in the rocky river beds where they were born. The best place to watch is the 5th Avenue Dam, where you’ll see bald eagles hoping to snatch a leaping salmon from the river circle overhead while seals chase the salmon run hoping for a snack of their own.
Ten miles west of Olympia, you’ll find the Kennedy Creek Salmon Trail, known locally as the premier spot to watch Chum salmon spawn. About seven minutes away from Olympia, Tumwater Falls Park offers a looping trail and salmon ladder for easily accessible views of the salmon migration.
If you’re more looking to eat salmon in Olympia than watch them, there are a few important places to try. The Olympia Seafood Co. stocks all kinds of seafood, including wild salmon, lobster, and Alaskan King crab and Dungeness crab. You’ll also find prawns, halibut, and scallops at the market. This buffet seafood is meant to be cooked at home — the perfect option for the tourist who is a keen home cook. Another seafood restaurant in the area, Olympia Oyster House, offers a family-style salmon dinner.
It’s also important to acknowledge that the Indigenous people from the Pacific Northwest are intimately connected to salmon as a source of nourishment and spirituality. In fact, many tribes living on the Salish Sea refer to themselves as “the salmon people.”
There are two places outside Olympia where visitors can pick up salmon sourced and prepared by Indigenous peoples of the Pacific Northwest. The first is the Take Home Fish Company in Neah Bay, the home of the Makah Tribe, located in a tiny shack where a man named Kimm Brown smokes wild salmon filets. The other is Quinault Pride Seafood, in Taholah, where salmon is sourced sustainably from Quinault Indian Reservation on Washington’s Olympic Peninsula. The tribe founded the company to support the continued livelihood of the Quinault people economically, and the shop itself carries smoked, fresh, and canned salmon.
For crab: Bow
Photo: Max Lindenthaler/Shutterstock
Dungeness crabs are a Washington state delicacy found all over Puget Sound. These chunky crustaceans weigh a hefty two pounds each, and its sweet flavor characterizes the delicate meat. Seafood enthusiasts visiting Washington are likely to find crab in restaurants all over the state, but the small town of Bow, which overlooks the Samish Bay, stands out.
In Bow, you’ll find Taylor Shellfish Farm’s Samish Oyster Bar and Shellfish Market, which is the premier place to pick up Dungeness crab legs, scallops, and oysters that you can grill at home or on the beach. The market features a first-come, first-serve waterfront picnic area where you can grill your purchase just moments after buying it.
Meanwhile, the legendary Chuckanut Manor Seafood & Grill features exquisite views overlooking Samish Bay and the San Juan Islands. The menu features all seafood, of course, but two specialties are the Dungeness crab cakes and whiskey crab soup. Order the Manor Oscar for a decadent platter of filet mignon and a whole Dungeness crab. This upscale dining experience solidifies Washington state as one of the best places in the country to enjoy Dungeness crab, and its proximity to one of the most spectacular views in the state will leave you weak in the knees. But it’s hardly the only place to offer such delights. The nearby Oyster Bar on Chuckanut Drive offers similar views of the San Juan Islands and a menu that highlights crab.
For clams: Puget Sound
Photo: Lindsay Snow/Shutterstock
While there are many seafood dishes best enjoyed in restaurants, clams are not one of them. To truly understand Washington’s relationship to clams, you need to head to the beach and dig them up yourself. Considered one of the most family-friendly traditions in the state, clamming is easily accessible, safe, and fun — if you don’t mind getting dirty. The damp, sandy beaches of Washington state require rubber boots, gloves, shovels, and a healthy appreciation for mud and seawater.
Anyone familiar with Washington knows that Puget Sound covers a vast area, but the truth is, there are beaches scattered all over the region that accommodate clamming. The Washington Department of Fish and Wildlife (WDFW) features an easy-to-navigate guide, where you can search for beaches where clamming is open. The guide also offers a chart that will help you identify available species. The website also innumerates clamming daily limits — usually around 40 clams per person.
The clamming season occurs between late fall through early spring, so it will be chilly, and the likelihood of rain is high. But it’s worth getting a little damp to experience this beloved Washington tradition — just wear a coat.
For shrimp: San Juan Islands
Photo: Modern Meta Photography/Shutterstock
The San Juan Islands, located in upper Puget Sound, is an archipelago of 170 islands between Washington and Vancouver Island, British Columbia. The largest and most popular islands here are Orcas and Lopez Island. These verdant islands, much of which are still wild landscapes, are majestic destinations. Whale watchers and kayakers come to spot the orca and humpback whales that pass through the San Juan Islands, but when it comes to seafood, the shrimping here is unmissable — even for the fishing novice.
The shrimping season opens on the waters around the San Juans Islands in May and typically runs until the end of June (although some areas in the Strait of Juan de Fuca are open until mid-September). The WDFW gives a detailed breakdown of what places around the San Juans and otherwise are open to shrimping).
Spot shrimps, beloved for their buttery texture and sweet and briny flavor, are abundant here and are the favored crustaceans among experienced shrimp fishers.
There are guides all over the internet that will explain exactly how to catch Puget Sound spot shrimp, the gear that you need (a shrimp pot is essential, not to mention a boat), and the best spots for shrimping. For people without the resources to put together their own shrimping expedition, companies like San Juan Charters will do all the heavy lifting for you. The company provides the license and all of the equipment — all you need to do is show up with the beverages of your choice.
While shrimping is guaranteed fun for people who prefer an active vacation, there’s no shortage of restaurants for those who just want to relax and have someone cook their shrimp for them. Vitas on Lopez Island serves shrimp cakes; Madrona Bar and Grill in Eastsound offers both grilled prawns and coconut shrimp; and Friday Harbor’s legendary restaurant Downriggers gets especially creative with its crustaceans, featuring a spicy prawn mac and cheese, and a Cobb salad topped with shrimp.
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7 vintage train rides in the US that will take you where no cars can go
While the car might be king in the US, and road trips are undeniably great, there’s another way to see the country’s beauty that’s just as slow and that’s got way more swag: Vintage train rides.
There are plenty of retro train rides in the US that get you into pristine wilderness no automobile can reach, and some will even let you experience a little American history along the way — from the old lumber lines in the Californian redwoods to the Appalachians to the Klondike Gold Rush route in Alaska.
On these trains, you can ride in restored cars and listen to the whistle of a steam engine as it chugs through tunnels, across trestles, and up mountains. Most of the trains have on-board entertainment that will transport you many decades back, and some have knowledgeable docents ready to regale you with the history of the area and interesting facts about the landscapes you pass through.
Vintage train rides aren’t the fastest way to get around in the US, but they are as scenic and relaxing as they are slow, so check out these seven old-fashion train rides available around the US for a travel experience like no other.
1. The Grand Canyon Railway
Grand Canyon Railway and Hotel/Facebook
Take a vintage train ride to one of America’s most visited national parks on the Grand Canyon Railway. The train has been carrying passengers to the South Rim of the Grand Canyon since it started in 1901 and became the fastest and cheapest way to reach the canyon. The train departs daily from Williams, AZ, takes a little over two hours to reach the South Rim, and allows you three hours to explore the canyon before the return trip.
With the Grand Canyon Railway, you’re in for a lively ride aboard restored railcars, some dating back to 1923. Looking out of the wide windows, you’ll pass through a changing landscape of peaceful ponderosa pine groves and the vast, raw beauty of the high desert. Inside the train, things are just as exciting — musicians visit the cars playing old Western songs, and cowboys wander up and down the carriages. Plus, attendants on the train are there to give you facts about your surroundings, so when you arrive at the Grand Canyon, you’ll know just about everything needed to appreciate the impressive landscape.
There are six classes of car to choose from. The most affordable are the restored 1923 railcars, with bench-style seats and windows that can be opened to enjoy the fresh air, which cost $67 for adults. Cars with observation domes are available from $189 per adult. For First Class passengers and above, bar service is available and there are complimentary snacks on the morning and afternoon rides.
The train runs year-round except for a few days over the Christmas and New Year period. On certain days throughout the year, the cars are pulled by a steam engine — check the schedule if you want to add an extra special vintage feel to your ride.
2. The Durango and Silverton Railroad
The Durango and Silverton Railroad/Facebook
The Durango & Silverton Narrow Gauge Railroad is a vintage train ride that has been taking passengers on sightseeing trips into the Colorado wilderness since 1882. You’ll want to hang on tight while looking out of the open windows as the train clings to canyon walls and travels along the Animas River Gorge on its way through the Rocky Mountains in the San Juan National Forest. The carriages are pulled by a vintage steam locomotive that whistles and puffs its way along the line.
All of the trips depart from Durango, and round trips to Silverton allow you two hours in the town before returning to Durango. The trip takes 3.5 hours each way, giving you plenty of time to relax on the ride.
You have your pick of car classes on this train — the affordable open-air gondola cars cost $104 and are wonderful as long as you don’t mind the unpredictable mountain weather. First and Presidential classes cost up to $220 and come with unlimited non-alcoholic beverages, a pastry, and some small souvenirs from the train. You can also choose to take the diesel train which takes the same amount of time but is a little cheaper, with tickets starting from $94.
The train runs in the summer months (from May to October) but there are special themed winter trains rides, like the magical Polar Express experience that takes passengers on a ride to the North Pole, and the Cascade Canyon Winter Train, a five-hour round-trip that transports visitors through a dreamy snowy landscape.
3. The Cumbres & Toltec Scenic Railroad
The Cumbres & Toltec Scenic Railroad/Facebook
Ride the steam locomotive of the Cumbres & Toltec and, from the window, take in rolling meadows full of wildflowers, rushing rivers, narrow rocky gorges, and wide, open plains stretching to distant peaks. Look out for elk, deer, and bears in the surrounding wilderness, and don’t miss out on the aspen trees that surround the line and burst with color in the fall. On-board docents will tell you all about what you’re seeing and fill you in on the history of this 140-year old railroad that was originally built to service the silver mines in the area.
You can choose to depart from either Chama, NM, or Antonito, CO. All rides are round trips, and most go to Osier station, about halfway between the two towns, before turning back to the terminus. Lunch is provided at the rustic Osier station.
There is an open gondola car on all trains that passengers are welcome to use. Tickets for the ride to Osier in standard class are $105, up to $225 in the Victorian style Parlor Car. Some fares include snacks and beverages on the train, and there is a snack bar. The trips run in the summer and fall months.
4. The Nevada Northern Railway
Nevada Northern Railway/Facebook
Take a 90-minute round trip ride through Nevada’s central mountains on the Nevada Northern Railway, which starts and stops in Ely, NV. The historic railroad was built more than a century ago to reach one of the largest copper mines in the US, and this trip is one of the best-preserved vintage rail sections in North America. It’s also the most affordable trip on the list: Tickets start from $30.
Many of the rides are still pulled through the tunnels and mountains by the 110-year old steam locomotives. And you can choose your adventure on this vintage train ride: Take the Wild West Limited to experience an old-fashioned hold-up; ride in the locomotive with the engineer; or stargaze on the Great Basin Star Train and experience some of the lower-48’s darkest skies. The regular route runs year-round, special trips are seasonal.
5. The Skunk Train
Skunk Train/Facebook
Since 1885, the Skunk Train has plowed across Northern California’s redwood forests, transporting lumber and passengers through the difficult terrain. The ride takes you across trestle bridges and through tunnels in California’s Mendocino County. There are two round-trip routes to choose from: the Pudding Creek Express from Fort Bragg depot to Glen Blair Junction for a 90-minute ride, and the two-hour Wolf Tree Turn from Willits to Crowley.
The Wolf Tree Turn is the more scenic of the two — it takes you into the Noyo River Canyon where you’ll be surrounded by towering redwoods and you can get off the train and step into the quiet of the groves. You can also rent two-person railbikes exclusively on the Pudding Creek trail, allowing you to get even closer to the glorious landscape.
The Pudding Creek Express runs year-round and costs $41.95, and the Wolf Tree Turn route is open from early spring to December and costs $49.95. The trains are mainly diesel-electric, but some steam trains operate on the Pudding Creek line. There are also special holiday trains like the pumpkin train and the magical Christmas train.
6. The Cass Scenic Railroad
Durbin & Greenbrier Valley Railroad/Facebook
The 11-mile Cass Scenic Railroad will take you on a steam train on an old lumber line through West Virginia’s verdant and remote mountains. You’ll climb 2,390 feet between the town of Cass and the high point of Bald Knob — a ride during which you’ll see spruce trees and snowshoe hares, and enjoy views of the Appalachians. A shorter trip to Whittaker Station zigzags through two steep switchbacks into lush meadows where you can have a picnic before heading back down.
The town of Cass is relatively unchanged since its founding in 1901, and has a restaurant, museum, and places to shop for local handicrafts. You can also find snowshoeing, mountain biking, and other outdoor adventures in the nearby state parks. Trains are currently only running on certain days. The trip to Bald Knob costs $75, and costs $55 to go to Whittaker station.
7. The White Pass and Yukon Route
White Pass & Yukon Route/Facebook
Built during the Klondike Gold Rush in 1898, the White Pass and Yukon Route Railway passes through some of Alaska and the Yukon’s most beautiful scenery. There are several journeys to choose from, you’ll see towering mountains, waterfalls tumbling into gorges, and historic sites on all of them. Most of the trips depart from Skagway or Bennett. The famous White Pass Summit Excursion follows the original route from Skagway to the White Pass summit and tickets cost $130.
The train itself trundles through tunnels and over trestles into a wilderness inaccessible by car. You can connect your trip on the railway with an overnight camping adventure in the abandoned gold rush town of Bennett, BC, or use the train to connect to the famous 33-mile Chilkoot hiking trail. The Bennett to Skagway Chilkoot Hiker Service takes a little under three hours and costs $99. Boxed lunches are available for advance purchase and cost $20.
Most of the trains are diesel-powered though there are steam excursions available. As some routes on this railway run through the US and Canada, check local restrictions and whether a passport is required for your journey.
The post 7 vintage train rides in the US that will take you where no cars can go appeared first on Matador Network.
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