Dispatch: Travel Weekly
The Star Clipper under full sail off Lombok, Indonesia.
Dispatch, Bali: A lesson in wind-powered sailing
By Tom Stieghorst|July 24, 2017
When under full sail, the Star Clipper has 16 separate sails deployed. But the full complement is rarely used.
Dispatch, Bali: In search of the Komodo dragon
By Tom Stieghorst|July 20, 2017
We were warned that since our July visit corresponded with mating season, we might have a hard time seeing any dragons. But we...
A villa at the Hoshinoya Resort in Bali.
Dispatch, Bali: Staying at the new Hoshinoya resort
By Tom Stieghorst|July 18, 2017
On arrival, guests step into another world, a secluded Zen compound removed from everyday existence.
The Qatar Airways lounge at Hamad International Airport in Doha.
Dispatch, Bali: Thankful for the upgrade on a long journey
By Tom Stieghorst|July 17, 2017
Luckily, a two-hour weather delay in Miami was the only bad part of Qatar Airways flights to our destination.
At the Cu Chi tunnels outside of Ho Chi Minh City, a display showcasing how the Viet Cong hid in underground bunkers during the Vietnam War.
Dispatch, Vietnam: Awkward war tourism
|July 13, 2017
A tour of the Cu Chi tunnels -- a network of underground pathways and quarters used by the Viet Cong during the Vietnam War --...
Theresa Jackson (right), owner of New York-based Enlightened Journeys Travel, chats with Hoi An native Buu, a Streets International trainee.
Dispatch, Vietnam: A cynic ponders do-good travel
|July 6, 2017
Michelle Baran writes: In theory, I love everything about the responsible travel movement. In reality, I have my reservations.
The Hokol Vuh feast underway, with the Mayan ruins of Ake in the background.
Dispatch, Mexico: The Hokol Vuh feast commences
By Arnie Weissmann|June 27, 2017
Arnie Weissmann writes: "The meal itself was an exciting gastronomic event, sited adjacent to dramatically lit Mayan ruins in...
Matt Orlando, chef of Amass in Copenhagen, samples a sauce being prepared by chefs Christian Puglisi (back to camera, left) of Reloe, also in Copenhagen, and Blaine Wetzel of the Willows Inn, on Lummi Island, Wash., as Esben Holmboe Bang of Maaemo in Oslo watches.
Dispatch, Mexico: The Hokol Vuh prep school
By Arnie Weissmann|June 26, 2017
Arnie Weissmann offered his assistance to chefs preparing dishes for Hokol Vuh.
Posing with the family that had prepared their breakfast in a backyard garden are (back row, from left) Jose Luis Hinostroza of Noma in Copenhagen, Paco Mendez of Hoja Santa in Barcelona, Albert Adria of Enigma in Barcelona, Roberto Solis of Nectar in Merida, Rene Redzepi of Noma and Blaine Wetzel of the Willows Inn on Lummi Island.
Dispatch, Mexico: Raising the bar for autenticidad
By Arnie Weissmann|June 23, 2017
I have felt for some time that the term "authentic," as applied to travel experiences, has been seriously devalued.
In the market of Izamal, Christian Puglisi, left, chef of Reloe in Copenhagen, listens to an explanation about the preparation of his breakfast from Elana Reygadas, of the restaurant Rosetta, in Mexico City.
Dispatch, Mexico: Saying yes to unfamiliar foods
By Arnie Weissmann|June 22, 2017
Even the Mexican chefs from areas outside Yucatan sampled items they had never seen before.
Chefs Rene Redzepi of Noma in Denmark, Ana Ros of Hisa Franko in Slovenia and Roberto Solis of Nectar in Mexico at the press conference as Hokol Vuh began.
Dispatch, Mexico: Hokol Vuh, a gastronomical experience
By Arnie Weissmann|June 21, 2017
Eighteen of the best chefs in the world gathered initially in Merida, learning about Mayan ingredients, cuisine and culture.
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