Making the Case for Macon

Macon, Georgia, which is just 90 minutes from Atlanta and 3.5 hours from both Birmingham and Chattanooga and four hours from Charleston and Jacksonville, is often an overlooked destination.  Located in the center to Georgia–or should we say the very heart and soul of the state–Macon is a fun-filled destination with both a fascinating history, an exciting present, and a bright future. Still need convincing? Here are four reasons among many to put Macon on your bucket list.

  • Makin’ Fun: Macon is the home of the Georgia Sports Hall of Fame, so sports-aholics can get their fix of every sport at every level of play. But for some what’s best about Macon’s athletic scene is that it’s home to the best-named baseball team in the whole game: the Macon Baco. Yes, really. That alone should prove that Macon is a fun place. As for the Macon Bacons, it’s part of a wood-bat collegiate summer league whose roster teams (pardon the pun) with top players from schools around the country. Not only does the team have a delicious name, but it also has a mascot that really sizzles: Kevin, a seven-foot-tall slice of bacon. Get it … Kevin Bacon? Our pal Kevin Bacon loves to dance particularly it’s one of the songs from the movie “Footloose.” A dancing strip of bacon imakes sense. After all Macon is a city that’s all about music. As an aside, the Bacons’ archrivals are the Savannah Bananas. We love that name but really, if it’s a contest between bacon and bananas, we’d choose bacon every time.
  • Makin’ Movies: The baseball team plays at historic Luther Williams Field, built in 1929 and recently refurbished. Even if you haven’t been to a game (yet), the field might look familiar to you because it’s starred on the screen in “The Bingo Long Traveling All Stars and Motor Kings,” a 1976 movie starring Billy Dee Williams; “The Trouble with the Curve,” a 2012 film featuring Clint Eastwood; “42,” the 2013 biopic about baseball legend Jackie Robinson; and the Hank Azaria TV comedy “Brockmire.” Macon is the site of plenty of movie-making, most recently welcoming an all-star cast that was in town filming the remake of “The Color Purple,” which is set for release in 2023. The film is being produced by Oprah Winfrey, Steven Spielberg and Quincy Jones. (As an aside, if our mention of Kevin Bacon above has you playing “Six Degrees of Kevin Bacon,” you might be interested in knowing that each of those producers has a Bacon Number of 2. The actor, we mean. Not the baseball mascot. The version wearing a frying pan as a cap is probably separated by a few additional degrees.)
  • Makin’ Music: This new version of “The Color Purple” is an adaptation of the Broadway musical, so Macon was the perfect location. This is a city with deep musical roots (fun fact: this is where the kazoo was invented, by a formerly enslaved man named Alabama Vest all the way back in 1840), and it lives up to its tagline, “Where Soul Lives.” It’s the hometown of Otis Redding, Little Richard and The Allman Brothers, all of whom left indelible marks on the place and its people. Today, visitors can learn more about Macon’s musical history by checking out live performances at an array of venues, visiting the Otis Redding Foundation Museum or the Allman Brothers Museum at the Big House, or taking a public or private Rock Candy Tour, which could focus on music alone or the delightful combo of music and food.
  • Makin’ Dinner: Macon has an incredible food scene, and some its top restaurants have ties to music. The Downtown Grill a fancy English steakhouse, is where Greg Allman proposed to Cher, but it’s H&H Soul Food where the band spent even more time … and then took its former owner, Mama Louise, on the road with them so they could have their favorite meals on the tour bus. Today you’ll find everything from upscale to down-home offerings, plus plenty of liquid refreshment to accompany all the amazing tastes.

Pro tip: For a great lunch option, hit The Rookery and order pretty much any sandwich or burger … and a milkshake chaser. We don’t think it’s a coincidence that many menu items feature bacon in a starring role. Because, as we know, it always comes back to bacon.

And there you have it … in just three degrees of separation from baseball to burger, Makin’ it in Macon is all about fun, food, sports, history, and so much more.

For more information or to begin planning a trip, start here

The Guardian: Restoring Hawaii’s ancient food forests

The Guardian: The farmers restoring Hawaii’s ancient food forests that once fed an island | Hawaii. https://www.theguardian.com/environment/2022/jun/17/hawaii-traditional-farming-methods-ancient-food-forests

Our community has been using their skills and creativity to pivot, fill food system gaps, and serve Hawaiʻi’s nutritional needs during this unprecedented time.

Through thoughtful interviews and photographic portraiture, we spotlight the necessity of a collective commitment needed to sustain our emerging system of resiliency, of a self-sufficient Hawaiʻi. From Feeding Hawai’i.

9 things you didn’t know about Pioneer Playhouse

By Special Guest Blogger Kathy Witt.

In 1950, Kentucky’s legendary Pioneer Playhouse in charming Danville, KY, debuted its first season, opening at the Darnell State Hospital, now Northpoint Prison. On June 10, 2022, Kentucky’s oldest outdoor theater – also one of the oldest in the country – opened its 73rd season with “Dracula Bites,” a kooky spin on Bram Stoker’s Dracula.

Theater History

More than seven decades of history have been written on the page and the stage of this Kentucky Historic Landmark, a time capsule of 1950s summer stock theater that was the dream of its visionary founder, Col. Eben Henson, who wanted to bring Broadway to the Bluegrass. And boy, did he ever!

At Pioneer Playhouse, an evening of theater under the stars begins with the ringing of the Old Danville Firehouse Bell to announce dinner – a Kentucky farm-fresh menu that is served on a covered patio and accompanied by live music. It is followed by outstanding professional theater and a chance to explore moments and memorabilia on the Playhouse’s timeline as well as browse the gift shop.

Here are nine things you may not know about the Pioneer Playhouse:

  • The actor best known for his roles in “Pulp Fiction,” “Saturday Night Live” and “Grease” got his start at Pioneer Playhouse. John Travolta was a 15-year-old kid from New Jersey when he made his theatre debut here in 1969. The show was “The Ephraim McDowell Story,” an original play about a nineteenth-century Kentucky surgeon. (Visitors to Danville can tour the former home and office of this pioneering surgeon, considered “The Father of Abdominal Surgery,” at the McDowell House Museum and Apothecary.
  • After serving in WWII, founder Eben Henson studied acting in New York City on the GI Bill with such promising up-and-comers as Harry Belafonte, Tony Curtis and Bea Arthur.
  • You know him as the “Six Million Dollar Man,” but back in the day, he was Harvey Yeary – a name he changed immediately to Lee Majors upon his arrival in Hollywood direct from the Playhouse. His first show? The TV western, “The Big Valley,” starring Barbara Stanwyck.
  • Eben’s wife, Charlotte Henson, has been singing for Playhouse dinner guests for over 50 years. The great Kentucky composer and collector of ballads, John Jacob Niles, called Charlotte’s voice one of the purest he had ever heard. Want to hear for yourself? Buy a CD of Charlotte’s record from the early 1970s at the Playhouse gift shop.
  • The Pioneer Playhouse box office is the original train station from the 1957 MGM classic, “Raintree County,” starring Elizabeth Taylor and Montgomery Clift. Eben Henson moved the train station to its current location and used it as an anchor for the Playhouse complex, which includes the theater, Antiques Alley, gift shop, patio dining, indoor exhibits and campground. 
  • Charlotte and Eben Henson raised four children on Playhouse grounds, with the kids helping out behind the scenes and sometimes acting. The late Holly Henson was a nationally known stand-up comedian. Robby Henson has made acclaimed movies with such stars as Kris Kristofferson, Chris Cooper, Patricia Clarkson and Billy Bob Thornton. Eben Henson has a successful sign and design company and is also a drummer for many local bands. Heather Henson is a nationally recognized, award-winning author of children’s books.
July 18, 2017, Pioneer Playhouse, Danville, KY “Guarded” – July 11-22, 2017
  • Speaking of books, Heather’s most recent book is a novel for teens called Wrecked, a contemporary reimagining of Shakespeare’s The Tempest, set in Kentucky against the gritty backdrop of the opioid crisis. Her most well-known book is That Book Woman, which celebrates the work of the Pack Horse Librarians of Eastern Kentucky and has become a classic of children’s literature. It is published in many countries around the world and is part of the fifth grade curriculum in South Korea. Heather’s books are available in the Playhouse gift shop.
  • Holly Henson was artistic director for many years following the death of Eben Henson in 2004. She lost her battle with breast cancer in 2012. Robby and Heather returned from Los Aneles and NYC respectively to help keep Pioneer Playhouse going after Holly’s untimely death, and Charlotte, at 91, remains the backbone of the theatre – and still sings for dinner guests.

Pioneer Playhouse has been managing a NEA (National Endowment for the Arts)-funded, life-changing outreach program for 12 years called “Voices Inside at Northpoint Prison,” so in a sense they’ve come full circle. Playhouse Artistic Director Robby Henson teaches playwriting to inmates and works with a New York City theatre to bring inmate-authored plays to NYC each year. Several participants of the program have won the PEN Award for Best Inmate Play in America.

Celebrating Almost Three-Quarters of a Century

The Pioneer Playhouse’s 73rd season runs now through August 6 with these shows: “Dracula Bites,” “Southern Fried Nuptials” and “Cockeyed.” On Aug. 12 and 13, the Playhouse presents “Elvis and Patsy Cline Together Under the Stars!” and on Aug. 19, Music Weekend complete with food trucks and bar. See show details here. Performances are nightly, Tuesday through Saturday. Dinner and Show: 7 p.m.; show only: 8:30 p.m.

Plan a Danville theater getaway: Book an overnight with the Hampton Inn Danville or Holiday Inn Express & Suites and receive a discount when you mention “Pioneer Playhouse.”

Tickets may be purchased online at www.pioneerplayhouse.csstix.com. For more information, visit www.pioneerplayhouse.com or call 859-236-2747.

PHOTOS: Courtesy of Pioneer Playhouse

Kathy Witt is an award-winning travel and lifestyle writer who writes a monthly syndicated travel column for Tribune News Service, is a regular contributor to Kentucky Living, Georgia and Travel Goods magazines and RealFoodTraveler.com as well as other outlets like County. She is the author of several books, including Cincinnati Scavenger (Fall 2022) Secret Cincinnati and The Secret of the Belles, and is working on another travel-themed book for Fall 2023 release. Kathy is a member of SATW (Society of American Travel Writers), Authors Guild and the Society of Children’s Book Writers and Illustrators.

Kathy has a new interactive Cincinnati-themed book arriving summer 2022!

Follow Kathy on Instagram, Facebook, and Linkedin.

Mr. Jiu’s in Chinatown: Contemporary Asian Recipes

He cooked in Italy, honed the seasonal California-Mediterranean style in the kitchen of the Zuni Café, and learned Californian contemporary cuisine with Italian influences at Quince. But when it came right down to it, Brandon Jew of Mister Jiu’s in San Francisco who just last night won this year’s James Beard Foundation’s Best Chef: California, missed his grandmother’s cooking.

“What I remember from eating my grandma’s food is after eating, you feel good,” says Jew whose original family name was spelled Jiu but was changed when the family moved here when going through customs. “That sensation is what I want people to experience. Understanding that chefs back in old China—they were considered doctors too, where they were healing people and giving remedies to fix your ailments. A lot of it was basically what they were feeding you. I try not to take it too seriously, but there are things I feel like as a chef, I feel like it’s my responsibility to make people feel good afterwards too.”

But those years cooking Cal weren’t wasted.

Lion’s Head Meatballs

“Cantonese cuisine and California cuisine really align in how ingredient-driven the food is and how minimal—the goal is to do as little to a perfect ingredient,” says Jew. “Finding that perfect ingredient and thinking of the cooking method to showcase its natural flavors the most, to me, is very Cantonese and Californian. I’m using that mentality to bridge the two together.”

A bio major, Jew says it starts with the ingredients.

“There are just some classic things we want to reinterpret,” he says. “There isn’t a lot of specific recipes for a lot of things. Chop suey just doesn’t have really any recipe to it. We’re taking the creative freedom to do our version of that, or even something like egg foo young.”

All the recipes and images used in this story are with permission from Mister Jiu’s in Chinatown: RECIPES AND STORIES FROM THE BIRTHPLACE OF CHINESE AMERICAN FOOD.

LION’S HEAD MEATBALLS

Anything that needs slow braising will do well in a clay pot. The porous clay distributes an encompassing gentle heat all while sealing in the juices. The slightly alkaline clay also keeps proteins loose and tender. I appreciate a clay pot for its kindness to cooks. It holds heat so well that you can set it aside off-heat for an hour or two and come back to find everything inside still nice and toasty. And if you don’t have one, a small Dutch oven with a tight lid will do. Lion’s head (獅子頭, shī zi tóu in Mandarin) are a classic Chinese meatball (the bumpy texture looks like the curly manes of mythical lions). We use savory ingredients ingredients—mushrooms, seaweed, and a blend of pork—that compounds the sīn flavor exponentially. Use whatever delicious fungi you’ve got. Sometimes I drop a handful of fresh cordyceps (蟲草花, chóng căo huá) sautéed with garlic, or shave matsutake as in this recipe. For the bacon, choose an intensely smoky kind. You can use a meat grinder or hand-chop everything old-school.

Active Time — 1 hour, 15 minutes

Plan Ahead — You’ll need about 3 hours total, plus time to make Chicken Stock; pre-soak the clay pot for 2 hours

Makes 4 to 6 servings

Special Equipment — Meat grinder (optional), soaked 9-inch clay pot or a small Dutch oven

Lion’s Head Meatballs

  • 3 oz / 85g nettles or stemmed lacinato kale
  • 1 tsp neutral oil
  • Kosher salt
  • 4 oz / 115g skin-on pork belly
  • 12 Savoy cabbage leaves, thick stems trimmed
  • 12 oz / 340g pork shoulder, cut into 1½-inch pieces
  • 3 oz / 85g pork back fat
  • 3½ oz / 100g medium-firm doufu
  • 4 tsp peeled and minced ginger
  • 1½ Tbsp light soy sauce (生抽, sāng chāu)
  • 1 Tbsp powdered milk
  • 1¼ tsp freshly ground white pepper
  • 1 tsp fish sauce
  • 1½ cups / 360ml Matsutake Broth (recipe follows)
  • 2 Tbsp neutral oil
  • 3 oz / 85g fresh wild mushrooms (such as matsutake, black trumpets, or chanterelles), chopped if large
  • ½ rosemary sprig, about 2 inches long
  • Kosher salt
  • 3 Tbsp toasted pine nuts
  • 1 fresh matsutake mushroom, very thinly sliced or shaved with a mandoline

To make the meatballs: While wearing thick gloves, strip the leaves from the nettles and discard the stems.

In a wok or a medium frying pan over medium-high heat, warm the neutral oil until shimmering. Add the nettles and a pinch of salt and cook until wilted but still bright green, about 1½ minutes. If using kale, this will take about 3 minutes. Finely chop and set aside.

Bring a large saucepan of water to a boil over high heat. Line a baking sheet with a double layer of paper towels.

Remove the skin from the pork belly. Add the skin to the boiling water and blanch for 30 seconds to firm up. Using tongs, remove and set aside. Add the cabbage leaves (work in batches, if needed) to the water and blanch until just wilted, about 30 seconds, then transfer to the prepared baking sheet to drain.

Place the pork skin, pork shoulder, belly, and back fat in a single layer on a plate and put in the freezer until the surface is just frozen but the center is still soft enough to be ground, about 15 minutes.

If using a meat grinder, grind the fat and skin through a fine grinding plate (⅛-inch / 3mm holes) into a large bowl. Switch to a coarse grinding plate (¼-inch / 6mm holes). Regrind about half of the fat-skin mixture back into the large bowl, then grind the shoulder and belly through the same grinding plate. Mix gently to combine. Regrind about half of the pork mixture again. Grind the doufu through the coarse grinding plate into the large bowl.

If chopping by hand, separately mince the pork belly skin, pork belly, pork shoulder, pork fat, and doufu using a chef’s knife or cleaver (two if you got ’em). Transfer to a large bowl as each one has formed a sticky paste and then mix well.

Add the nettles, ginger, soy sauce, powdered milk, 1½ tsp salt, pepper, and fish sauce to the bowl and use your hands to mix until well combined and a sticky paste forms but the meat is not overworked.

Divide the mixture into six portions. Roll each portion into a ball that is firmly packed and smooth. Wrap a cabbage leaf around each meatball, leaving the top exposed (save the remaining cabbage leaves for the clay pot). Refrigerate until ready to cook, up to 4 hours.

Preheat the oven to 450°F.

Place the wrapped meatballs in a single layer in a soaked 9-inch-wide clay pot or small Dutch oven. Tuck the remaining cabbage leaves between the meatballs, then add the broth. Bring to a simmer over medium-high heat.

Transfer the pot to the oven and bake uncovered until the meatballs are browned and cooked through, about 30 minutes.

Meanwhile, warm a wok or a medium frying pan over medium-high heat. Add the neutral oil and let it heat up for a few seconds. Add the mushrooms and rosemary, season with salt, and stir-fry until the mushrooms are browned, 3 to 4 minutes. Discard the rosemary.

Spoon the stir-fried mushrooms and any oil left in the pan over the meatballs and top with the pine nuts and shaved mushroom. Serve immediately.

MATSUTAKE BROTH

Makes 1 ½ cups / 360ml

In a large saucepan over medium-high heat, sear the bacon until dark golden brown, 5 to 7 minutes. Transfer to a plate. Add the onion to the pan and sear until very browned on one side, 1 to 2 minutes. Turn the heat to medium-low; add the seared bacon, chicken stock, both dried mushrooms, and kombu; and simmer until reduced to 1½ cups / 360ml, about 1 hour.

Fit a fine-mesh strainer over a medium bowl. Strain the broth and discard the solids. Stir the fish sauce into the broth. Let cool, transfer to an airtight container, and store in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

SIZZLING FISH

On a weekly basis, my mom would cook corned beef with cabbage, or chicken à la king, or sausage lasagna. It was too expensive to travel internationally, but we got to eat all over the world from our kitchen table. When she cooked food from her childhood, though, she would make us this steamed fish, topped with ginger, green onions, and fermented black beans. The flavor of steamed fish in Cantonese cuisine is all about sīn tìhm (鮮甜), the essential flavor of a fresh ingredient in combination with a pure, smooth sweetness. The final lashing of hot oil in this dish infuses the green onions and ginger into the flesh of the fish and enriches the soy. Take care not to overcook the fish; I like to turn off the heat in the last minutes of cooking and let the steam finish the job. The flesh should pull off the bone in tender morsels, not flake. I always score round, fleshy fish to help it cook evenly. Then I steam the fish only until the thickest flesh right behind the gill area is not quite opaque or, as Cantonese cooks say, “translucent like white jade.”

Active Time — 20 minutes

Makes 4 servings

Special Equipment — Steamer, 9-inch pie plate

  • 1 Tbsp fermented black beans (optional)
  • One 1½-lb / 680g whole fish (such as black bass or Tai snapper), gutted and scaled
  • large handful aromatics (such as thinly sliced ginger, green onion tops, and/or strips of fresh citrus zest)
  • ¼ cup / 60ml high-smoke-point oil (such as peanut oil)
  • 2 Tbsp premium soy sauce (頭抽, tàuh chāu) or light soy sauce (生抽, sāng chāu)
  • 1-inch piece ginger, peeled and thread cut
  • 3 green onions, thread cut (white parts only)
  • Young cilantro sprigs for garnishing

In a small bowl, cover the black beans (if using) with water, let soak for 30 minutes, and then drain.

Prepare a steamer in a wok or a large, lidded pot following the instructions on page 167 and bring the water to a boil over medium-high heat.

Meanwhile, using kitchen shears, cut off the gills and the fins (careful, sharp!) on the top, bottom, and sides of the fish. Run your fingers over the skin, especially near the gills and belly, toward the head to check for any last scales; remove the scales with the edge of a spoon or the back of a knife.

On both sides of the fish, make eight 2-inch-long parallel slits into the flesh, not quite deep enough to hit bone, starting about 1 inch from the gills. Place the fish in a pie plate. (The fish can hang over the edges so long as everything fits in the steamer. If not, cut the fish in half to fit and hope none of your guests are superstitious.) Tuck some of your chosen aromatics into each slit, then stuff the remaining aromatics in the cavity. Top the fish with the black beans.

Place the pie plate in the steamer, cover, and steam until the eyeball is opaque and the flesh of the fish is white and flaky at the thickest part near the head and first slit, 10 to 12 minutes.

While the fish is steaming, in a small heavy-bottom saucepan over low heat, slowly warm the oil.

When the fish is ready, remove it with the pie plate from the steamer. (Reassemble as a whole fish if you cut it in two.) Drizzle with the soy sauce, then top with the ginger and green onions. Turn the heat under the oil to high and warm until it just starts to smoke. Immediately pour the oil over the fish, getting as much of the ginger and green onions to sizzle as you can. Garnish with the cilantro and serve with a spoon big enough for drizzling the juices.

TAIWANESE-STYLE EGGPLANT

For this recipe, I prefer medium Chinese eggplants, the pale purple, slender ones that are ten to twelve inches long, over similar-looking but more bitter varieties. This calls for oil-blanching and, because eggplant is basically a sponge, brining them for an hour first until they are saturated but not bloated. During frying, the water turns to steam and makes the eggplant creamy and not at all oily.

Cooking is really the study of water. It takes water to grow everything, of course, and so the amount of water that remains in an ingredient after it is harvested or butchered dictates how it will heat through in the pan, whether it will soften, seize, crisp, or caramelize. You’re adding water when you use stocks, vinegars, or alcohol. You’re creating barriers to water with starches. How you cut ingredients and the order in which you add them to the pan is about controlling how and when they release the water inside them. Even the shapes of cooking vessels are about releasing or retaining moisture. When cooking with a wok, changes to water happen so quickly that split-second timing is essential.

Active Time — 25 minutes

Plan Ahead — You’ll need 1 hour for brining

Makes 4 servings

Special Equipment — Deep-fry thermometer, spider

  • 2 medium Chinese eggplants
  • 5 qt plus ¼ cup / 1L water
  • 1 Tbsp kosher salt
  • 2 qt / 1.9L neutral oil
  • 3 Tbsp oyster sauce
  • 2 tsp fish sauce
  • 2¼ tsp granulated sugar
  • 5  garlic cloves; 2 thinly sliced, 3 finely chopped
  • 5 red Fresno chile, cut into thin rings
  • ¼ cup / 5g packed Thai or opal basil leaves, torn in half if large

Trim and discard the eggplant ends, then cut into thick wedges, like steak frites—first cut crosswise into three 3-inch chunks, then halve those lengthwise repeatedly until you have 1-inch-thick wedges.

In a large bowl, combine 1 qt / 950ml of the water and the salt and whisk until the salt is dissolved. Add the eggplant, making sure it is submerged, and let sit at room temperature for 1 hour.

Fill a 5-quart or larger Dutch oven with the neutral oil and secure a deep-fry thermometer on the side. Set over medium-high heat and warm the oil to 375°F.

Meanwhile, drain the eggplant and dry very well with paper towels. In a small bowl, combine the remaining ¼ cup / 60ml water, oyster sauce, fish sauce, and sugar and stir until the sugar is dissolved. Set this sauce aside.

Add the sliced garlic to the oil and fry until crisp and light golden brown, about 30 seconds. Use a spider to transfer them to a paper towel to drain.

Check that the oil in the Dutch oven is still at 375°F. Set up for the second fry by setting a dry wok or large skillet over high heat.

Carefully slide all the eggplant into the oil. Stir until the eggplant has darkened and caramelized at the edges, about 1 minute. Remove the eggplant with the spider and drain well over the Dutch oven, then transfer to the screaming-hot wok.

Immediately add the chopped garlic and most of the chile rings (reserve a few for garnish) to the eggplant in the wok and toss everything to combine. Add the reserved sauce and continue to toss until the sauce thickens to a glaze and the eggplants are browned at the edges, about 1 minute. Add most of the basil leaves and toss until wilted.

Transfer the contents of the wok to a serving platter. Crumble the fried garlic and scatter it over the eggplant with the rest of the basil and chile rings. Serve immediately.

Grub Street: 2022 James Beard Award Winners: The Full List

Grub Street: 2022 James Beard Award Winners: The Full List. https://www.grubstreet.com/2022/06/2022-james-beard-chef-and-restaurant-award-winners-full-list.html

Baingan Bharta / Roasted Eggplant Curry — Sowmya’s Spicy Corner

A great recipe from Sowmya’s Spicy Corner, a blog that I follow, for Baingan Bharta / Roasted Eggplant Curry – a delicious and smoky Indian variation of the Mediterranean Baba Ganoush.The dish, which is simple to make, has a unique smoky flavour that comes from grilling the eggplant on direct fire or charcoal. Once grilled, its chopped/mashed, spiced up and cooked to a delicate finish. This smoky and flavour packed baingan bharta / roasted eggplant pairs well with Indian flat breads like roti/ paratha/steamed white rice.

For her recipe: Baingan Bharta / Roasted Eggplant Curry — Sowmya’s Spicy Corner

Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen

Whether he’s in the hood or in an international city, Snoop Dogg says he’s got to eat and over three decades of performing around the globe, the famous rapper has learned to adapt dishes from what he grew up eating as well as recipes he’s discovered on the road. He shares these in his cookbook, Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen.

Snoop Dogg’s OG Fried Bacon Sandwich

Interestingly, the book, released  in 2018 is again topping the charts spurred by his ultra-cool appearance and performance at the Super Bowl Halftime Show as well as his current Corona Beer commercials. According to a recent article in Rolling Stone magazine,  the book hit the Top Ten of Amazon’s bestsellers list, was Number One on Amazon’s celebrity cookbooks list, topping even newer releases from the likes of Rachael RayQueer Eye’s Antoni Porowski and the Barefoot Contessa, Ina Garten.

Billionaire’s Bacon from Snoop Dogg’s From Crook to Cook

Plus, we love how he hangs with Martha Stewart, appearing on her show Martha Knows Best as well as the co-hosting the long running TV series Martha and Snoop’s Potluck Dinner Party.

Martha Stewart and Snoop Dogg. Courtesy of VHI

As Snoop Dogg, who by the way has 44 million Facebook followers and 74 million on Instagram, says “You know it’s blazin’ up in my kitchen. I’m takin’ the cookbook game higher with a dipped and whipped collection of my favorite recipes, ya dig?”

OG Fried Bologna Sandwich

SERVES 1

  • 3 slices bologna
  • 1 Tbsp unsalted butter
  • 2 slices white bread
  • 1 tsp yellow mustard
  • 3 slices American cheese
  • Barbecue potato chips, as many as you want

Place the bologna on a cutting board and cut one slit from the middle to the edge of each slice.

In a medium skillet over medium heat, melt the butter. Swirl the skillet to cover the bottom

completely. When the skillet is hot and the foam has subsided, add the bread. Lightly toast for about 2

minutes per side, or until golden. Transfer to a cutting board and spread the mustard on one slice of

bread.

Return the skillet to the heat and add the bologna in a single layer. Cook for 2 to 3 minutes, or until

the edges are golden and crisp. Flip the bologna and top each slice with the American cheese. Cook for 2 to 3 minutes more, or until the cheese starts to melt.

Place the fried bologna and cheese on the toasted bread slice without mustard and top with as many

chips as you and your sandwich can handle.

 Close the sandwich, placing the other bread slice, mustard-side down, on top. Go to town.

Billionaire’s Bacon

SERVES 4

  • ½ cup packed light brown sugar
  • 1 tsp cracked black pepper
  • 1 tsp red pepper flakes
  • 8 slices thick-cut bacon

Preheat the oven to 400°F, with a rack in the top third of the oven. Line a baking sheet with aluminum foil, place a wire rack on top of the foil, and set aside.

In a small bowl, stir together the brown sugar, black pepper, and red pepper flakes.

Lay the bacon slices on the rack. Spread the brown sugar mixture evenly over the bacon.

Place the baking sheet in the oven and bake for 25 to 30 minutes, rotating the baking sheet halfway through the baking time to ensure even cooking. The bacon is done when it’s crispy and glazed.

Remove the baking sheet from the oven and cool the bacon for 5 minutes on the rack. Serve warm.

Reprinted from Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen by Snoop Dogg with permission from Chronicle Books, 2018. Photographs © Antonis Achilleos and Heather Gildroy.

Women Traveling Solo

Dining aboard the Costa Verde Express, a luxury train through Northern Spain.

More and more women are hitting the road—and they’re traveling alone and loving setting their own itinerary and the freedom of being on their own. Indeed, consider the following statistics.

Travel companies dedicated to woman-only customers increased by 230% over the past few years.

32 million single American women traveled by themselves at least once over the past year and 1 in 3 travelled 5 times or more.

The search volume for the term ‘female solo travel’ across all search engines has increased by 62% over the past three years.

Bruchsal Palace, Bruchsal, Germany. Photo @janesimonammeson

But inflation and costs are also a concern. According to Seven Corners, a global travel insurer, released data in spring 2022 showing that one of the greatest concerns of Americans traveling this summer was the rising cost of travel. For women traveling alone, the cost of travel is different than when traveling as a family. Rather than worrying about the expense of 4+ tickets to a theme park, the concern could be based on up charges for accommodations for a single occupant. It can also be more difficult to find cost-effective transportation.

T/F talked to Becky Hart, communications specialist with Seven Corners for insights and tips on women traveling solo.

BH: Women travelers have come a long way in a relatively short amount of time. Up until 1925, women in the U.S. could only receive a passport in their married name. As a result, it’s safe to say that if you weren’t married, you weren’t going to be taking many international trips prior to 1925.

Maulbronn Monastery, Maulbronn, Germany

Today, it’s estimated that women account for 56 percent of leisure travelers. They also make about 85 percent of all travel decisions, such as where to go and what to do. Women are making these decisions, not only for their families, but also for themselves. Pinterest saw a 350 percent increase in women “pinning” solo trips from 2014 to 2021.

Although women still experience travel guilt more than men, the number of women who report feeling shame for bucking traditional gender roles and responsibilities in favor of traveling is declining. If we can continue on with that trend, and as women gain greater financial independence, it’s likely that we will see even more women traveling by themselves in the future.

T/F: For women wanting to travel for fun, what are some of the best/safest destinations and why?

Korakia Pensione, Palm Springs, California

For those traveling solo in the U.S., I recommend Portland, Oregon. As the largest city in Oregon, there’s just about anything you could want or need, yet it doesn’t feel overwhelmingly large. You shouldn’t have trouble finding the right accommodations for your budget in a neighborhood where you feel safe. You’ll also find excellent food and reliable public transportation, two things that can quickly eat up your budget. You can save even more money by bicycling. It’s an extremely bike-friendly city. There are plenty of bike lanes, and drivers know how to share the road.

Boredom can be a concern for many solo travelers, especially if you’re away for a long time. Portland has plenty to do, from quirky art exhibits and nature parks to late-night doughnut runs at the famous Voodoo Doughnuts and wine tasting in the nearby Willamette Valley.

If you’re looking for a destination outside the U.S., I recommend Chile. Having traveled in South America more than once, Chile is one of the countries I felt the safest. Its geography provides endless activities, whether you love beaches, mountains, or desert, and it doesn’t take much to get off the beaten path. Isla Chiloe in the far south is a fishing village full of fascinating — and sometimes humorous — folklore you won’t want to miss. This part of Patagonia is a relatively inexpensive region as well, so you may be able to make your travel budget stretch farther here.

Princess Majestic

T/F: I understand you’ve traveled by yourself. What are some insights you’ve gained?

Especially the first few times you travel solo, it’s hard. Harder than when you travel with someone else. That makes it the perfect opportunity to lean into challenges, whether it’s the logistics of rebooking canceled flights, navigating a new city, or feeling comfortable in your own skin. All the small victories that come during a solo trip build confidence, not only for your next solo adventure but also in your everyday life.

Trakošćan Castle, Croatia. Photo courtesy of Croatian Tourism Board.

Because solo travel can be more difficult, build in a little more time to recover during your trip than you might normally. For example, after a big day of touring an unfamiliar city where you’re using a lot of mental energy to learn your way around, staying aware of your surroundings, making sure you get the right train, maybe even communicating in a different language, spend the next day doing something more low-key. Schedule a single museum visit or a walk around a botanical garden so you don’t burn out.

I also recommend joining groups when it makes sense. While I enjoy the freedom of traveling solo, only doing what I want to on my schedule, teaming up with other travelers can work to your advantage. When I visited the Scottish Highlands, it didn’t make sense to rely on public transportation, which I’d been doing all over the UK for financial reasons. Buses didn’t always go to the rural Scottish castles I wanted to visit, and even if they did, it would have taken much longer than if I had my own transportation, limiting what I’d be able to see. I joined a tour group for the afternoon, complete with a van, driver and kilted tour guide. My bucket list was complete, and I didn’t break the budget by hiring a private car. There are plenty of ways to meet other travelers — on social media, through tour companies, in a hostel common room — if you need to find a group.

Dunnottar Castle, Aberdeenshire. Courtesy of Visit Scotland.

Finally, people aren’t paying you as much attention as you think. I only mention this because worrying about sticking out in a crowd is enough to make some people cancel their plans before they even get started. So many solo travelers have a fear of dining alone. If you’re really concerned about eating at a restaurant by yourself, carry a book or journal with you. It gives you something else to focus on besides your anxieties.

T/F: Why do you think the stigma of women traveling alone has changed so much?

I think the stigma around women traveling alone has diminished in many of the same ways women doing anything independently has diminished. As we continue to make inroads professionally and become more self-sufficient financially, we have the freedom to travel more. One of the reasons women enjoy traveling solo is because it puts them in charge of their own adventure. We don’t need to compromise on where we go, what we eat, or what sites we visit when we can call our own shots.

Cheese shop in Amsterdam. @janesimonammeson

I also think continuing to break the stigma of women traveling solo can transfer to empowering women in their everyday lives. We build such important intangible skills when we travel — creative problem solving, empathy and cultural awareness, confidence to advocate for ourselves, greater understanding of our own self — it only makes sense that we would bring our knowledge back home.

T/F: What cost-saving advice do you have for women travelers?

One cost-saving tip is to look for tour companies and accommodations that don’t upcharge you for being on your own. Some hotels, for example, charge you for double-occupancy accommodations, even if you’re the only one staying there. Ways I’ve gotten around this is by staying in hostels that charge by the person rather than by the room (and sometimes sucking it up and bunking with strangers), or by booking a single room at a B&B. A bed and breakfast can be pricier than other options, but I’ve found that you typically also get more for your money. And as a solo female traveler, I also find a sense of security in the personal service. A B&B operator may be more likely to notice if you don’t come back in the evening or if you’re too sick to come down for breakfast. You’re less likely to find that amongst a rotating shift of employees at a large hotel.

Izmal, Mexico @janesimonammeson

Airbnbs are another good option for saving money on accommodations. Look for properties that are renting out a room or apartment that better fits your needs and budget rather than an entire house.

One of the things I love most about travel is eating. I want to sample all the new foods I can’t find at home. With travel companions, you can order multiple entrees and share. However, as a solo traveler, that can be unrealistic. Instead, look for food markets where you can sample smaller portions. Haven’t seen that fruit before? Buy one piece instead of a whole bunch at a store. That one pastry that looks too good to pass up? Get it. Vendors might be more willing than a grocery store employee to give you a taste of something, too. Make a meal out of sample-sized treats. This is one of the things I like about tapas in Spain. I’m not committed to too much of any one dish.

Torre Loizaga, Spain @janesimonammeson

Finally, try to be flexible about when you travel. If you can book during the offseason or shoulder season, you’ll often find better deals on flights, hotels, excursions, maybe even restaurants than at other times of year.


T/F: What safety procedures do you recommend for women traveling alone?

Paris Cafe at night @janesimonammeson

Some safety tips apply to everyone, regardless of who they’re traveling with and where. Number one is to do your research. It’s easy to make sweeping statements about this city or that country being safe. But anywhere you go will have exceptions. Once you’ve decided on a destination, take it a step farther and research which neighborhoods are safest.

If you’re arriving at your destination by plane, try to schedule your arrival for daylight hours. You’ll find it easier to orient yourself in a new city, and it’s safer than at night. Only arrange rideshares or taxis through verified and trusted companies. If you aren’t sure, ask your lodging or host to arrange a ride for you so you can be sure your transportation is legitimate.

Stay alert to your surroundings. The obvious reason is so you can spot if you’re walking into a potentially dangerous situation before it’s too late. But being aware can also help you avoid a cultural faux pas that inadvertently escalates and puts you in harm’s way. Observe what the locals are doing and imitate them if it’s appropriate. This includes everything from how to queue in line at the café to more complex religious practices.

I also think it’s always a good idea to think about your travel style and what you’re comfortable with, then make adjustments to your plans based on that. Some women love to head out for the day without much of a plan and just see where the winds take them. Personally, I get nervous without a plan and knowing where I’m going. I tend to get lost easily, and that makes me feel less safe. So, I rarely set out without having researched bus lines or having a general set of directions if I’m walking, all jotted down in a tiny notebook, which also has important phone numbers and addresses, that I carry with me at all times.

T/F: Why do you recommend travel insurance for women travelers?

Old Montreal @janesimonammeson

I recommend travel insurance because it’s hard to predict what’s going to happen. Especially if you’re a woman traveling solo on a budget, you want to know that the investment you’ve made in your trip is protected if something goes wrong. If your luggage is lost or damaged, travel insurance can help. If you get sick, travel insurance can also help cover the costs of medical treatment. Travel assistance services, which come with all Seven Corners’ plans, are also a great benefit for solo travelers. Navigating a foreign health care system is tricky enough. When you’re the one who’s sick or hurt and you don’t have a travel companion on site to manage things or advocate for you, having a team like Seven Corners Assist to help you find medical treatment, arrange translation services, and even arrange to have you evacuated or brought back home in extreme cases can be extremely beneficial. Those aren’t things you want to have to figure out for the first time when you don’t feel well.

T/F: Anything else you’d like to share with our readers?

West Baden Springs Resort, West Baden, Indiana. Photo courtesy of Visit French Lick.

There will always be an excuse to not take a trip. Chances are that those obstacles aren’t as unbeatable as you think. Your family can manage at least a couple of days without you. So can your employer. Your budget might be able to stretch farther than you realize if you plan well and play it smart. All those doubts about whether you have what it takes to do it on your own are in your head. Start small if you have to — a long-weekend microcation or a vacation to a place you’re already somewhat familiar with — but just start. Take the trip.

Cover photo by Karsten Winegeart on Unsplash

Cheesey Recipes for National Cheese Day

Celebrate National Cheese Day this June 4 with some great—and easy recipes—from Bob Evans.

Bob Evans Farms offers a variety of cheesy staple items for breakfast, dinner, or a snack such as their sausage, egg and cheese croissants, creamy macaroni and cheese, and hearty homestyle broccoli and cheese. They also make a good starting point for the recipes below.

Cincinnati Inspired Mac and Cheese Burger

The “Cincinnati Inspired Mac and Cheese Burger,” is a hamburger topped with Bob Evans Macaroni and Cheese, Skyline chili and finished with shredded cheese.

  • 1 lb. Bob Evans Original Roll Sausage
  • 1 lb. Ground Beef
  • 1 pkg. Bob Evans Macaroni and Cheese
  • 1 pkg. Hamburger Buns (8 needed)
  • 1 can Skyline Prepared Chili
  • 1 pkg. Shredded Cheddar Cheese

In a large mixing bowl, blend together ground beef, Bob Evans Original Sausage and ½ c. of Prepared Skyline Chili and divide into 8 patties.

Over medium heat on grill, cook burgers on each side until done (no longer pink in the center) and internal temperature reaches 160 F. About 15 minutes.

Heat Bob Evans Macaroni and Cheese per package instructions.

Heat Prepared Chili per package instructions.

Place patties on bun and top with ¼ c. Bob Evans Macaroni and Cheese, 2 tsp. Skyline Chili and sprinkle with cheese.

Nutritional Information

  • Calories 550
  • Total Fat             31 g
  • Saturated Fat     12 g
  • Trans Fat            0 g
  • Cholesterol        80 mg
  • Cholesterol        80 mg
  • Sodium 1050 mg
  • Total Carbohydrate        34 g
  • Dietary Fiber      1 g
  • Sugars  6 g

The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.

Macaroni and Cheese Stuffed Meatloaf

Serves: Serves 4 – 6

Prep Time: 10 mins Cook Time: 50 mins

  • 1 cup Bob Evans Macaroni and Cheese
  • 1 1/4 lbs. lean ground beef
  • 1 cup Italian seasoned breadcrumbs
  • 2 large eggs
  • 1/2 cup finely diced onion
  • 2 teaspoons garlic powder
  • 2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup Honey BBQ Sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup ketchup
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons yellow mustard

Preheat oven to 350 degrees F. Lightly spray a 9×13” casserole dish with non-stick spray and set aside.

Combine the lean ground beef, breadcrumbs, eggs, onion, garlic powder, parsley, salt, pepper and honey BBQ sauce in a large bowl, kneading the mixture until fully combined.

Take half of the meat mixture and shape it into about an 8”x4” loaf in the center of the casserole dish. Gently press down in the center of the loaf, creating a small cavity in the middle, leaving the sides about 1 inch thick.

In a separate bowl mix together the Bob Evan’s macaroni and cheese with the mozzarella cheese, then pour into the small cavity in the meat mixture. Use the remaining meat mixture to top the loaf, making sure to enclose the macaroni and cheese by pinching the sides closed.

Bake for 40 minutes then remove from oven and increase temperature to 400 degrees.

In a new small dish combine the topping ingredients and then pour/brush over the top of the meatloaf. Return to the oven for an additional 10 to 15 minutes, or until meatloaf is cooked through and topping is bubbly.

Let meatloaf stand for at least 5 to 10 minutes before slicing and enjoying.

Nutritional Information

  • Calories 500
  • Total Fat             17 g
  • Saturated Fat     7 g
  • Cholesterol        140 mg
  • Sodium 2120 mg
  • Total Carbs        54 g
  • Dietary Fiber      2 g
  • Protein 33 g

The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.

Macaroni Corn Pudding Casserole

  • 1 pkg. Bob Evans Macaroni and Cheese
  • 1 box cornbread mix
  • 1 can whole kernel corn, drained
  • 1 can creamed corn
  • 2 large eggs
  • 8 tbsp. butter, melted
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 cup Marbled Cheddar, shredded

Preheat oven to 350 degrees F. Lightly grease a 9×13″ casserole dish with non-stick spray and set aside.

In a large bowl whisk together the cornbread mix, corn, creamed corn, eggs, butter and salt until mixed.

Gently fold in the macaroni and cheese, sour cream and shredded cheese. Pour into the prepared casserole dish.

Bake for 40 to 45 minutes, until the center is set. Let cool slightly before enjoying.

Allergen Information

Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.

Oceania Cruises’ Regatta a trip of a lifetime that inspires the desire for more

By Special Guest Blogger Kathy Witt

When starry-eyed wanderlusters dream of that trip of a lifetime, don’t be surprised if Oceania Cruises’ Regatta glides into their mental picture. The ship is elegant but comfortable, exquisitely styled but approachable, expensive but worth every. single. penny.

Photo courtesy Oceania Cruises Regatta

Much of the allure lies within the ship’s luxury-level décor, finishing appointments and amenities – thanks to a multimillion-dollar stem-to-stern redesign in 2019 – paired with attentive service, an unstuffy attitude and warmly welcoming atmosphere.

Oceania Regatta’s Grand Staircase welcomes guests aboard. Photo: Kathy Witt

From sweeping Grand Staircase, its balustrades framing a gold-leafed tree against a silver backdrop and given soft illumination by the crystal chandelier to chummy lounge areas and seating nooks, to tastefully decorated staterooms and suites – each an oasis of calm and comfort with custom-crafted furnishings and designer accessories – this ship is catwalk ready.

DINING IN BEAUTIFUL DIGS

Regatta Toscana. Photo courtesy Oceania Cruises Regatta

The Grand Dining Room channels a stately five-star sensibility one might find in European restaurants, with seating, linens and tableware working in concert beneath a chandelier centerpiece that sets the stage for the global-inspired cuisine featured on the Chef’s Tasting Menu. Chicken ballotine, molten cheese souffle and caviar-stuffed potato fritters open an evening of gastronomy that moves onto Marseillaise fish soup, duck a l’ orange and butter-roasted Maine lobster and finishes with ice cappuccino parfait, apple crumble pie and a velvety-rich ice cream dish called “Elvis, the Fat Years.” (The chef is not without a sense of humor.)

Photo by Kathy Witt.

Two specialty dining experiences await at the Italian restaurant, Toscana’s, where family recipes of the Italian staff are incorporated into the menu, and Polo Grill, a classically styled steakhouse with all the time-honored food and furnishing traditions one would expect – including the tableside fanfare of preparing the Caesar salad. There is no upcharge for either restaurant, but reservations are required and should be made as early in the cruise as possible.

Tea time aboard Oceania Regatta. Photo: Kathy Witt
 

At Horizons, the English custom of four o’ clock tea is celebrated daily. Four-tiered, glass-topped carts laden with finger sandwiches, petits fours, crumbly scones with clotted cream and bite-size sweets roll from table to table, the white-gloved waitstaff plating up the goodies. As napkins drop in laps and tea is poured and sipped, a classical string quartet plays softly in the background.

LIBATIONS, LIVE MUSIC, LIBRARY

Whether shaken or stirred, Martinis offers the classic cocktail in a sophisticated setting that feels like the kind of place James Bond might foil an espionage plan – all Grecian blue and chocolate brown, silver-white marble and walnut paneling. Live piano music adds a dash of charm in the evening. Poolside, Waves sets the afternoon cocktail hour in motion with the Grand Bar a hotspot for pre-dinner gatherings.

Photo by Kathy Witt

Showtime in the Regatta Lounge might mean an afternoon watching an Oscar-winning movie or attending a guest lecture on astronomy or another topic. Evenings bring on the Motown classics or Great American Songbook standards, a 1920s floorshow accompanied by Prohibition-era cocktails or a dance party tribute featuring hit makers like Gloria Estefan and Michael Bublé.

An old-world aesthetic emanates from the library, from the glass-fronted cabinets shelving two thousand books to wingback and leather chair and ottoman seating groups to cushioned window seats overlooking the sea to the fireplace focal point. Above, a curved atrium ceiling charms with its painting of birds, florals and trees against a sky blue background. The library is a refuge for reading and working (if one must work on a cruise) where everyone tends to talk in whispers.

ONBOARD INDULGENGES

Regatta has numerous places to indulge in a little self-care, with the Aquamar Spa + Vitality Center topping the list. The wellness retreat menu includes all those rejuvenating therapies that pair so well with a vibe of relaxed luxury, like the moisture-boosting Caviar Firm and Lift Facial. A selection of complimentary classes offers gentle guidance for finding your center: sunrise and sunset stretches, guided meditation and re-set breathing classes and yoga flow vinyasa sessions.

Some cruise lines host hairy chest contests and come-as-a-pirate party nights on their pool deck, but Regatta eschews these in favor of an atmosphere designed for R and R, with shimmering pool flanked by two whirlpool spas and surrounded by plump loungers and daybeds. A frothy cocktail in one hand and book or tablet in the other completes the picture of sliding directly into vacation mode.

Oceania is known for its onboard art collections, and the Regatta enchants with its paintings and sculptures splashing color and drama across the walls, surprising from pedestal perches tucked near the stairwells and posing within niches about the ship.

IT’S THE LITTLE THINGS

Photo courtesy Oceania Cruises Regatta

At a time when many cruise lines are trimming housekeeping staff and duties, Oceania continues to offer twice-daily maid service to refresh and restock cabins and provide evening turn-down with those coveted Belgian chocolates placed on the pillow. Bathrooms are stocked with Bvlgari bath amenities – shampoo/shower gel, shave balm, lotion and more – fragrant with notes of green tea, the citrusy scent of Italian bergamot, cardamom and other spices. Complimentary 24-hour room service is an appreciated touch (and one many cruise lines not only limit in terms of menu options but charge a fee for) that includes items such as avocado toast, Tuscan kale salad, omelets, petit beef fillet and Thai coconut red curry.

Luxurious with an atmosphere of laissez-faire, there is never anything stuffy about Regatta. It strikes just the right balance that inspires dreams of future Oceania cruises.

PLAN YOUR TRAVELS

Featuring a beautifully re-inspired ambiance with decks resplendent in teak, custom stone and tile work and lounges, suites and staterooms showcasing designer residential furnishings, Oceania Regatta carries under 700 passengers. It is the flagship of a fleet of six designer-inspired ships of a cruise line known for its culinary- and destination-focused experiences. Cruises are offered across Europe, Alaska, Asia, Africa, Australia, New Zealand, New England-Canada, Bermuda, the Caribbean, Panama Canal, Tahiti and the South Pacific and epic 180-day Around the World Voyages.

For more information: www.oceaniacruises.com.

About Kathy Witt

Kathy Witt is an award-winning travel and lifestyle writer who writes a monthly syndicated travel column for Tribune News Service, is a regular contributor to Kentucky Living, Georgia and Travel Goods magazines and RealFoodTraveler.com as well as other outlets like County. She is the author of several books, including Cincinnati Scavenger (Fall 2022) Secret Cincinnati and The Secret of the Belles, and is working on another travel-themed book for Fall 2023 release. Kathy is a member of SATW (Society of American Travel Writers), Authors Guild and the Society of Children’s Book Writers and Illustrators.

Kathy has a new interactive Cincinnati-themed book arriving summer 2022!

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