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Art Gallery or Hotel? Hotel Oriental Express in Tokyo Ginza

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Hotel Oriental Express in Tokyo Ginza is scheduled to open on July 26, 2019.

The concept of Hotel Oriental Express Tokyo Ginza is the “Art Gallery Hotel” where guests can experience an extraordinary stay in the whimsical atmosphere of Ginza artworks generated in collaboration with art galleries in Ginza. The hotel also aims to play a role for Japan based young talented artists to express their artworks to guests from all over the world.

The lobby and rooms, which are themed in white with an accent of silver or in Japanese, “Gin” for “Ginza,” are decorated with carefully selected wall art which express the four seasons of Japan. The lobby doubles as a gallery space, featuring beautiful artworks from partnered galleries in Ginza. Hotel guests can purchase their favorite artworks on the spot.

Experience the town of art Ginza

The lobby and rooms, which are themed in white with an accent of silver or in Japanese, “Gin” for “Ginza,” are decorated with carefully selected wall art which express the four seasons of Japan. The lobby doubles as a gallery space, featuring beautiful artworks from partnered galleries in Ginza. Hotel guests can purchase their favorite artworks on the spot.

  • Wall art designTop left: Wisteria in full bloom in early summer, gently blowing in the breezeTop right: Goldfish scooping at a summer festival; Fireworks reflecting on the water surface Bottom left: Melting snow ice, awaiting spring
  • Examples of wall art design in partnership with Nada Art Gallery
  • Wall Art Artist: Ms. Maya Ogata

Ms. Maya Ogata began her art career with a graphic design company after graduating from university. While working for this company, Ms. Ogata  was actively engaged in numerous solo and group exhibitions as a wall art artist. Ms. Ogata has painted walls of guest houses, stores, and event spaces as well as presented her art in live performances nationwide.

Revive Your Senses

Breakfast: On a daily basis, the breakfast buffet offers five types of seasonal soups. The hotel’s chef recommends this simple but nutritious breakfast to revive your senses and to start your day. The soups can also be made to go, so guests can enjoy their breakfast at their convenience.

Cafe: During the daytime, the restaurant area is exclusively open to all hotel guests to be used at their leisure. Guests can freely relax and enjoy their time surrounded by artworks, with a drink of their choice from the hotel’s selection of coffee, herbal tea, green tea etc.

Enhance your sensitivity

Music: All guest rooms are equipped with a Bluetooth speaker and embellished with carefully selected wall art depicting beautiful flowers of each season in Japan. Guests can look, feel, and embrace the art and sounds while spending a relaxing time in their room.

https://tokyoginza.hotelorientalexpress.com/

 

Travel News | eTurboNews

eTN Hero: Cordelia Igel, team leader at Vox Restaurant, Grand Hyatt Hotel Berlin

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Many of us traveling around the globe on business have travel stories to tell. I spend more than 100 fully-paid nights every year in Hyatt Hotels around the world. Doing this, you get to know a brand more closely.

I am collecting my own list of heroes and honoring each of them eTN Heroes. You cannot buy eTN Heroes, and this title is a publisher’s recommendation based on personal experience.

I realize there are so many heroes in the hospitality industry and even more in the rest of the travel and tourism industry, so my personal experience is only a very small token of well-deserved recognition.

Today, I would like to introduce Cordelia Igel, a senior team leader at Vox Restaurant at the Grand Hyatt, Berlin, Germany as the latest eTN Hero.

Travelers like me experience hotels as a second home. When something doesn’t make sense, I am always outspoken and hope my criticism is heard. I want the businesses that cater to my travel to do well.

Loving my espresso every day is a passion many fellow travelers share. For me, it doesn’t make sense when international hotels cannot see that good espresso is a major selling point. For me, it’s a major buying point when selecting a hotel.

For example, I stopped staying at the Marriott Newark Airport where the Starbucks in this hotel is only open from 6 am to 10 am.

It boggles my mind because people come in 24 hours a day because after all, it’s an airport hotel.

With travelers arriving or leaving this hotel don’t always go by Eastern Standard time.

A good cup of coffee becomes as important as a good bed or a hot shower.

The same goes for food. I select hotels where I can get my breakfast, lunch, or dinner 24/7 because my body time clock is not always synchronized with the time in the destination.

Mistakes happen, especially when you’re jetlagged. One of the worst was when I picked up a suitcase that belonged to another passenger in Tokyo after arriving from Abu Dhabi and showed up at the Grand Hyatt Tokyo with the wrong luggage. Takashi Kai, Assistant Manager at the Grand Hyatt Tokyo, was my first eTN Hero that day and managed this impossible and frustrating situation for me.

Here why I am so thankful to Cordelia Igel, the senior team leader at Vox Restaurant at the Grand Hyatt Berlin, my latest eTN Hero.

In March during ITB  I stayed at the hotel for 8 nights.

The hotel has a fantastic breakfast and a great pool/gym area along with a very central and exciting location close to Potsdamer Platz.

Rooms are a little small and average in Berlin, but acceptable. I may have been spoiled. I stayed at the Hyatt Haus Duesseldorf before arriving in Berlin during the same trip and also one night at the Park Hyatt Hamburg and loved my apartment and hotel suite. My apartment at Duesseldorf Hyatt Haus was over the top – washer, dryer, living room, bedroom, and an outside patio with a million dollar view, and enough space to entertain 100 people.

Here is why Cordelia at the Grand Hyatt Berlin is my hero. Attending a very busy trade show is always a challenge when managing a busy scheduled and sleep. My morning espresso is of utmost importance. In the past, when staying at the Grand Hyatt Hotel in Berlin, I went to Starbucks across the street from the hotel, but this year, Starbucks was no longer there.

What were my options? As a Globalist member in the Hyatt loyalty program, my breakfast is always included. Hyatt Germany is not one of the hotels forcing Globalists to take their breakfast only in the Club lounge.

The continental breakfast at the Hyatt Grand Clun is usually not comparable with the wide variety of food found at VOX restaurant.

So everything was perfect in the morning, right? Wrong!

When trying the Club lounge espresso, I should have known it wasn’t up to my standards as it was served from a push-button machine. However, not all Grand Clubs are the same. At the Grand Hyatt Seoul, Korea the Espresso machine is the best I found in the Hyatt system so far.

At the Grand Hyatt Berlin, when dining in the hotel’s 5-star restaurant VOX, a 3-star espresso is served from a push-button machine.

When I asked the lead server, Cordelia, why they are serving such a superb breakfast and offer only a push button machine-made espresso she offered a solution.

The only good espresso machine in the hotel not using push-buttons was at the hotel bar. Cordelia went to the hotel bar and personally hand-crafted a cup of real espresso for me. She also managed to bring it back within one minute after pouring. Magical!

Every morning after that, Ms. Igel knew what to do. And for that extra touch of service and not hesitating a second to go above and beyond, Vielen Dank Frau Igel, you are my eTN Hero today.

 

 

 

 

Travel News | eTurboNews

Drink like a New Yorker

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If you live in New York, work in New York or are doing business in New York – there is only one appropriate drink to order…New York State wines.

New York State of Wine

The New York grape, grape juice and wine industries generate more than $4.8 billion in economic benefits annually for New York State. There are 1,631 family vineyards, over 400 wineries, producing 175,000,000 bottles of wine, generating $408 million in state and local taxes (www.newyorkwines.org). New York’s wineries also contribute to New York State’s exports and in 2012, 19.8% of the wine produced in the state was exported.

Wineries and satellite operations attracted more than 5.9 million tourist visits in 2012, spending $401+ million. The tourism industry (including wineries, hotels, restaurants, retailing, transportation) contributes over 6400 jobs to the state, for a total of $213+ million in wages. The tourist is particularly important to the farm wineries, with sales direct to consumers representing approximately 60 percent of total wine sales volume.

The winery industry directly employs approximately 62,450 people and generates an additional 14,359 jobs in supplier and ancillary industries which supply goods and services to the industry and whose sales depend on the wine industry’s economic vitality.

In excess of 101,806 jobs can be linked to the wine industry and these positions average $51,100 in annual wages and benefits. The total wages generated by direct, indirect and induced economic activity driven by the wine industry – $5.2 billon.

New York State Wines and Wineries (Curated)

At a recent Rockefeller Center/ Rainbow Room wine event sponsored by the Wine & Grape Foundation, Sam Filler, the Executive Director of the organization stated, “New York is home to the first bonded winery in the United States, making our state one of the oldest wine regions in the country.” The objective of the NY Drinks NY Grand Tasting, “…is to showcase the diversity, artistry and accessibility of New York’s wine and food landscape.”

The 8th Annual NY Drinks NY Grand Tasting offered access to over 200 wines from approximately 50 wineries across the state.

  1. Keuka Lake Vineyard. 2017. Turkey Run. Vignoles (Finger Lakes)

Located on the slopes above the southern end of Keuka Lake this winery showcases young vinifera and old hybrid plantings that range from 3-years (representing Cabernet Franc and Vignoles), to vines over 50-years of age (representing Leon Millot and Delaware vines).

Thanks to the Finger Lakes, the vineyard produces excellent fruit. The heat of the summer is retained by the lakes and moderates the extreme cold temperatures of the vineyards in winter. As spring approaches, the frigid waters moderate the warming air temperatures and act as a delay for bud break and lower the risk of frost damage.

The terroir is a glacial mix of glacially laid rocks, sand, silt and clay that has been deposited on the lower slopes above Keuka Lake providing for water drainage that is essential for vine balance and health.

Staci Nugent

The owner is Mel Goldman and the winemaker is Staci Nugent. Nugent attended Cornell and did graduate work in California in genetics. Making a career switch, she enrolled in the wine program at the University of California at Davis, receiving a Master’s degree in Viticulture and Enology. Nugent has worked with highly regarded wineries that include Ornellaia, Italy; Hardy’s Tintara Winery, South Australia; and William Selyem, Sonoma, California. Before joining Keuka Lake Vineyards (2008), she was a winemaker at Lamoreux Landing Wine Cellars.

Sustainable farming practices brings the Vignoles to our attention. The grape is made by crossing Seible and Pinot de Corton, is associated with the Finger Lakes and grows well in the gravel soils (glacial till).

Notes: Keuka Lake Vineyards. 2017 Turkey Run Vignoles

Light bright blonde to the eye, the nose is rewarded with lemons, honey, green grapes and sweet oranges, (lemons and oranges) while the palate enjoys citrus and other fruits with the sweetness tempered by a light acidity. Pair with seafood curry, Buffalo chicken wings, pepper and Swiss cheese.

  1. Red Newt Cellars. 2006. Legacy. Niagara Cream Sherry (Hector, New York)

Located on the east side of Seneca Lake (Hector, NY) in the Finger Lakes region, the winery started in 1998 by David and Debra Whiting and the 1998 vintage produced 1200 cases of Chardonnay, Riesling, Vida, Cayuga, Cabernet Franc, Cabernet Sauvignon and Merlot. The first white wines were released in July 1999.

Whiting is considered to be one of the top winemakers in the Finger Lakes Region. Current production of Red Newt Cellars is apprximately 20,000 cases with a white wine focus on aromatic varities: Riesling, Gewurztraminer and Pinot Gris. CIRCLE Rielsing is the most popular and widely distributed wine, made in a classic Finger Lakes style, with hints on tangerine and honeysuckle, citrus and peach on the palate.

Kelby Russell

Kelby Russell is the head winemaker at Red Newt and considered an expert in the art of cold-climate white wines. Thanks to the variable climate of the East Coast, he recognizes that the search for the “perfect wine” is a “false idol, “ finding that the role of the winemaker is to, “…artfully direct what comes into the winery into the best thing and the  most honest expression of the year that you possible can.”

At Harvard (Class of 2009) Russell majored in government and minored in economics, was a member of the Glee Club and thought his career would follow a path that would lead to orchestra management. During a study abroad experience in Tuscany he discovered the art and science of making wine.

After graduation, when a job with Jazz at Lincoln Center did not materialize, he visited Fox Run Vineyards and thought he had an interview. The staff was busy with the harvest so he was handed a shovel and offered the opportunity to help on the “crush pad.” This was the begnning of his unpaid internships and he got to spend winters in New Zealand and Australia and autumns in the Finger Lakes as an intern.

His first salaried position in 2012 was with Red Newt as an assistant winemaker. David Whiting, the co-founder and winemaker, promoted Russell to head winemaker and the rest is history. He currently directs the Red Newt house styles and reserves and develops his own Kelby James Russell label with a focus on small-batch wines, from dry rose to Australian-style dry Riesling.

Notes: Red Newt Cellars. 2006 Legacy. Niagara Cream Sherry (Niagara grapes)

The Niagara grape develops into a long-aged solera sherry, creating a complex palate experience.

Bright golden yellow to the eye (think daffodils) with the nose picking up hints of honey, raisins, oranges, apricots, yellow apples, and spices. The finish to absolutely delicious, delivering honey, lemons and spices. Perfect as a dessert course or pair with Blue cheese and pate.

  1. Damiani Wine Cellars (DWC)

DWC was started by Lou Damiani, a Cornell engineer specializing in energy conservation, and Phil Davis. Damiani had an interest in winemaking and his education started in the field of food science before switching to engineering. In the 1990s he returned to study winemaking and mentored under Phil Hazlitt.

In 1996 Damiani wanted to plant Cabernet Franc and Merlot and visited an old friend and college friend, Phil Davis, who was also a viticulturist. They started the project and in 1997 Hazlitt pulled out a hybrid vineyard and planted Cabernet Sauvignon, Pinot Noir and Merlot. When their vineyards started producing in 2003 the next step was to make world class red wines.

Damiani was the head winemaker from 2003 – 2011 and he trained Phil Arras to continue and improve the DWC tradition. In 2007 Glenn Allen joined as a Business Consultant and later became a partner in the enterprise. Today DWC has four main vineyard sites with approximately 40 acres of land under vine and a new tasting room that hosts events and is the retail outlet.

Phil Arras, originally from Philadelphia, moved to the Finger Lakes in 2003 to attend Cornell University and majored in philosophy and political science. Inspired by a class on wine appreciation, Arrras changed his career focus to winemaking. He was hired by Damiani Wine Cellars in 2009 as the assistant winemaker and began “on the job” training. In 2012, Arras became head winemaker.

Notes: Damiani Wine Cellars. NV Marechal Foch “Vino Rosso” Finger Lakes. (Varietal may be a cross between Goldriesling and a Vitis riparia/Vitis rupestris or a cross between Gamay Noir and Vitis riparia – Oberlin 595).

Deep ruby color to the eye, an undertone of tomatoes runs alongside notes of plums and apricots and the tannins are so soft as to be obscure. Pairings might include pasta, barbeque and smoked gouda cheese.

  1. Thirsty Owl Wine Company. 2017. Traminette

Ted Cupp purchased 150 acres of frontage on Cayuga Lake from Robert and Mary Plan, trailblazers who started the Cayuga Wine Trail in 2001. During 2001 and 2002 he began construction on the winemaking facility and tasting room for the Thirsty Owl. In 2002, in cooperation with Shawn Kime, he planted Cabernet Sauvignon, Syrah, Pinot Noir and Malbec. When the doors to the winery opened in 2002, Thirsty Owl had produced 1200 cases.

Jon Cupp, President

Today, the Thirsty Owl is synonymous with award winning wines, including the Governor’s Cup and the John Rose award for Rieslings. The Pinot Noir had the highest rated North American Pinot at the Taster’s Guild International Competition. Thirsty Owl produces Malbec and Syrah as well as blends, reds, whites and ice wine.

Shawn Kime

The winemaker and vineyard master, Shawn Kime, is originally from Romulus, New York and attended Morrisville College and Cornell University. Kime started to work in agriculture at the age of 14 and started winemaking after spending 2 years working with one of the earliest Finger Lake Vinifera growers.

The goal of the Thirsty Owl is to “…make changes in the vineyard and winemaking based on the year to produce wines that not only reflect our region but the growing season…. As a Finger Lakes native, I am proud of the fact that we are producing cool climate varietals that are on par with any region in the world.”

Notes: Thirsty Owl Wine Company. 2017 Traminette (cross between Gewurztraminer and Joannes Seyve 23.416).

To the eye, highlights of golden yellow. The nose finds apricots, peaches, pears, honey and fresh lemons as well as florals (especially roses and tulips) and a bit of spice. The palate is entertained with citrus and lemons, oranges and a bit of earth. The finish brings light acidity making it an interesting dessert wine.

Pair with spicy/sweet and sour sauces on chicken, pork and veal and Cheddar, Fontina and Gruyere cheese.

  1. Benmarl Winery. 2015 Baco Noir. Hudson River Valley

Benmarl (slate hill) Winery is located in Marlboro, NY and covers 37-acres and is considered to be the oldest vineyard in America (it holds New York Farm Winery license no.1). It was owned by magazine illustrator turned vintner Mark Miller from 1957 -2003. In 2006 Victor Spaccarelli purchased the vineyard and Matthew Spaccarelli is currently the winemaker

In the 17th century, wine was being made by the French Huguenots in New Paltz, New York. Andrew Jackson Caywood started his vineyard in the early 1800s. The community was incorporated as the Village of Marlborough, a cluster of grapes carved in its seal commemorated its major crop (1788).

Caywood became an important viticulturist and leading authority in the development of new grape varieties. The Miller family bought the Caywood property in 1957 and renamed it Benmarl. It was purchased in 2006 by the Spaccarelli family. They replanted many abandoned vineyards, refurbished the estate and carry on the tradition of experimentation, planting new hybrid varieties like Traminette as well as Old World vinifera.

Notes: Benmarl Winery. 2015 Baco Noir. Hudson River Valley

The Baco Noir, made from estate-grown fruit, brings dark plum hues to the eye, and delivers the aromas of dark plums, cedar and sage to the nose. On the palate are flavors of blackberry with hints of spice.  Tannins give it a structure that is delicious and the finish delivers spice and black berry fruits. Benmarl has been producing Baco Noir for 50 years.  Pair with pork roast, pasta with meat sauce, beef burgers with blue cheese.

The NY Drinks NY Event

The elegant Rainbow Room @ Rockefeller Center was the venue for the New York Drinks New York event. As an important wine trade events, many hundreds of wine buyers, sellers, sommeliers, wine educators, and writers convened to experience a wine-range of quality wines produced in New York State.

Wines of Distinction included:

Brotherhood Winery

Brotherhood Winery is the oldest continuously operating winery in America, producing wine for 180 years in Hudson Valley. It features one of the most modern bottling facilties for wine on the East coast, with a capacity of 1.5 million cases er year. A wine current featured focuses on low calories (approximately 90 calories per glass).

Glenora Wine Cellars

Glenora Wine Cellars produces award-winning Finger Lakes wines for over 40 years with a focus on sparkling wine and Riesling, sourcing grapes from 13 growers across four of the Finger Lakes. Glenora opened the first winery on Seneca Lake (1977).

Saltbird Cellars

Robin McCarthy is the owner and winemaker at Saltbird Cellars that started in 2014 and, based on the unique maritime terroir, developed Stainless Steel Sauvignon Blanc, Migratus Barrel Fermented Sauvignon Blanc and Stainless-Steel Chardonnay.

Hosmer Winery

Hosmer Winery is located on Cayuga Lake in the Finger Lakes. Grapevine plantings date back to the 1970s and early experiments with plantings of classic Vinifera started in 1985. The 70-acre estate includes Rieslings, Chardonnays, Cabernet Francs as well as French-American hybrid varieties.

For additional information: @NYWineGrapeFdn and NYWineGrapeFdn

© Dr. Elinor Garely. This copyright article, including photos, may not be reproduced without written permission from the author.

Travel News | eTurboNews

Centara Privilege Club: Centara launches all-new exclusive lifestyle benefits program

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Centara Hotels & Resorts, Thailand’s leading hotel operator and one of the region’s most innovative hospitality brands, is launching “Centara Privilege Club”, a brand new benefits program that offers exclusive privileges, discounts and experiences to Centara customers.

Members joining Centara Privilege Club receive exciting lifestyle benefits focused on food and drink, accommodation, spa and more, including attractive guaranteed savings, an available complimentary night’s stay, cash certificates and many other member-only advantages.

“Centara Privilege Club was created to strengthen the loyalty of Centara’s biggest fans and frequent visitors,” said Tom Thrussell, Centara Vice President – Brand, Marketing & Digital. “The program features an array of privileges well suited to our guests’ lifestyles and provides unbeatable dining, drinking, hotel room, spa and other benefits that keep our guests returning again and again”.

Centara Privilege Club is a paid membership program with privileges available at all Centara Hotels and Resorts properties throughout Thailand. Members are guaranteed experiences, savings and recognition, and can use their benefits to host parties of family, friends and colleagues at great value.

Centara launches Centara Privilege Club via a collaboration with Hospitality Marketing Concepts (HMC), the world’s leading provider of paid membership loyalty programs, to create an engaging loyalty program to meet the needs of its operating 33 hotels in Thailand and exceed the expectations of Centara’s prestigious clients.

“Hospitality Marketing Concepts (HMC) is committed to ensuring the new programs’ success while creating an innovative program which complements the ever-growing digital mobile world,” said Mokhtar Ramadan, CEO, Hospitality Marketing Concepts. “Together with Centara Hotels and Resorts, HMC will deliver on our mission to provide world-class loyalty programs to luxury hotel brands around the world. Together with HMC’s new mobile app, members can enjoy the benefits of membership at their fingertips.”

The Centara Privilege Club is technology-driven and features an industry-leading mobile app that lets members redeem digital e-certificates and eliminate outdated paper-based voucher booklets and plastic membership cards. The app also delivers targeted mobile push notifications about hotel promotions based on geo-location, preferences and purchasing behavior. This technology focus is in keeping with both Centara’s focus to meeting the needs of today’s smartphone generation, and its commitment to sustainability and the reduction of paper and plastic usage.

The program is distinct from and complementary to Centara’s CentaraThe1 loyalty program which is free to join and sees members earning points for stays and on-property spend, which can then be redeemed for future stays and a variety of other benefits. The CentaraThe1 program currently has over 3 million members and members can actually use their earned points to purchase a Centara Privilege Club membership.

Learn more about Centara Privilege Club membership benefits and become a member only by visiting https://centaraprivilege.com.

Travel News | eTurboNews

Love to travel? Like to eat? Why Portugal should be on your bucket list

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The gastronomy scene in Portugal is booming with the food scene finally stepping out of the shadow of Spain. While neighboring Spain often steals the limelight as a foodie destination, Portugal shouldn’t be overlooked.

Michelin has recently awarded 3 restaurants in Portugal with their first star. The country now boasts 20 restaurants with one star, and 6 with 2 stars, demonstrating that exceptional cuisine is served in restaurants across the nation.

To give travelers a taste of the country’s gourmet cuisine, the national airline TAP Air Portugal has introduced a “Taste the Star” program through which Michelin star chefs create exceptional local cuisine which is served to business class passengers.

Now is the time to visit as the best culinary destinations become tourist hotspots. Some of the finest foodie options in the country include exquisite codfish tasting menus in Aveiro to typical Portuguese snacks, known as petiscos, in Alentejo.

Portuguese cuisine hinges on 5 icons. First, the best fish in the world in the opinion of many renowned international chefs. Their habitat and specific geomorphological location in the Atlantic give the fish unique conditions for birth and growth that enable them to acquire a taste and texture hard to match elsewhere.

Second is the cataplana, a utensil that is the delight of gourmets and those who like to conjure up all the senses around the table. Cataplana is the word for both the food dish and the spherical pot it’s cooked and served in. This pork and seafood stew is found in the Algarve in Portugal.

The third icon of Portuguese cuisine is Port wine, considered both sumptuous and sensual. Its unique characteristics come from the soil, man’s hard work, and the sunshine that ripens the fruit. This region was classified as a World Heritage site by UNESCO, as well as the Lodges in Gaia where these wines age.

Next are the sweets of Portuguese cuisine, and they are divine. In the old days, nuns would prepare their recipes of sugar, eggs, and almond in the seclusion of their cloisters. The result of the balance between flavor, creaminess, and crispiness is another icon of Portuguese cuisine, considered a truly heavenly sweet – the pastel de nata (custard tart).

The fifth icon of Portuguese cuisine lies in the human factor. The country’s chefs are increasingly talented and winning more prizes, revolutionizing the richness of Portuguese cuisine with their creativity, boldness, and good taste. Currently, Portugal is proud to have a host of chefs who work at the highest levels of cuisine, using old-established recipes or more unusual methods that often enhance the flavor and quality of local products.

Along with these cultural food icons, are a number of other products that also help to distinguish what is eaten in Portugal. The Protected Denomination of Origin (DOP) meats from local breeds – Bísaro pig and black pig, Arouquesa, Maronesa, Mertolenga, Barrosã and Lafões beef, Barroso kid (charnequeiro and transmontano), Terrincho and Bragançano lamb – whose producers work hard to maintain their succulence and flavor.

Fresh fruit and vegetables are the basis of Portuguese cuisine and of its more Mediterranean characteristics, typical of a healthy, simple, and varied cuisine. They are the product of a fertile land, which is adopting the new organic production processes that are friendly to both consumers and the environment.

For seasoning, there is pure aromatic olive oil that is conquering international markets with every passing day. Fish, soups, salads, and cheeses are all seasoned with it.

And, surprise – there are wonderful mountain cheeses produced in Portugal that the world has yet to discover. The creamy, oily, or dry goat and sheep cheeses will make foodies bless the heavens.

Meia Tigela restaurant in Portugal

To accompany all this, there is one more delightful secret that is just beginning to be revealed – excellent table wines. Created from a new generation of winemakers and producers with a new vision for the cultivation of vines, Portuguese wines are exactly the right drink to accompany meals with great quality according to the region of the country in which you are dining.

Now all you foodie travelers need to do is plan your trip, and when you arrive sit down at a table and enjoy the food and wine as you toast your delightful experience.

Travel News | eTurboNews

Starbucks Hawaii: Rotten food from the garbage and warm left over coffee

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Starbucks is not the only one to blame when human decency in America is under attack. Pearlridge Mall on the Island of Oahu is the second largest shopping mall in the State of Hawaii.  It’s far enough from the resort hotels, so visitors taking a bus or renting a car to explore the rest of Oahu don’t really find a lot of desire to visit Pearlridge Mall. This business center remains a very popular place for locals to shop, eat and to get entertained.

Tourism stakeholders love for homeless people to remain on this part of the island. After all, hungry dirty and mentally challenged people are bad for Waikiki, bad for white sandy beaches and terrible for tourism business.

Starbucks is a popular place not only in Waikiki but also in Pearlridge.

This afternoon a well-groomed and well-dressed lady is sitting on a chair outside and by the entrance of Pearl-Ridge Starbucks asking everyone walking by for a Dollar. She is very polite, humbled and obviously desperate.

Right in front of the Starbucks entrance is a not so well dressed local homeless man searching through the garbage can Starbucks customers fill up. After checking 3 or 4 thrown away cups, he gets lucky and finds some leftover coffee to drink and even a once delicious frappuccino drink with some whipped cream left. The coffee may be lukewarm, but no complaints here.

It’s 3 pm now, and the obviously hungry homeless man found a container with leftover breakfast, someone threw away hours before. It appears to be hash browns and eggs. The man tried to eat it but had to spit it out. Apparently, it was already bad.

Welcome to the State of Hawaii, welcome to where America needs to be great again urgently. This is a part of the Aloha State today in midst of a homeless emergency.

As long as homeless people stay away from Waikiki and the tourist beaches the world is ok. It enables hotels and resorts to charge $500 = $1000.00 for a room night, pay minimum wages to staff, and later wire all the profits to their mainland-based headquarters.

Laws and city ordinances give the police power to make it illegal to remain on beaches at night, sleep in cars or on public land. Homeless are turned into vagabonds having to move their shopping cards belonging constantly. They have no friends, they feel no Aloha.

On the other hand, tourism Business is good.

Unfortunately, minimum wages are not living wages and cannot buy a roof over someone’s head in Hawaii.

Hotels sometimes donate to the food bank or to other charity, but overall the attitude remains, “It’s not the problem of the Hawaii tourist industry to take care of the homeless and drug users.”

The State is wasting billions for a rail system that has been in the making for years. There is no money to fix the thousands of potholes everywhere on the island, and there certainly is no money to seriously address the homeless problem.

In 2015 homeless people had a solution: Get naked! 

WRONG, it’s everyone’s problem. It includes Starbucks of course.
Tourism is everyone’s business in a place like Hawaii, where this is the number one money earner and business. Where is the Aloha Hawaii is so famous for?

www.starbucks.com

 

Travel News | eTurboNews

Things first-time travelers to Jordan should know

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Award-winning Canadian novelist, Colin McAdam, once said, “The best advice I heard before going to Jordan was ‘don’t read anything about it’.” It is indeed true because however much you do your research nothing will prepare you for the overwhelming beauty of this country. Jordan is proud of its rich culture and heritage, warm and welcoming to its tourists, offering them an experience of a lifetime. It is so magnificent that you will need multiple Jordan vacations to get a feel of this land, its culture, lip smacking food, and everything else that it has to offer. Here are some tips for first-time travelers to Jordan which can make their trip a little smoother.

Dress appropriately

Jordan is a Middle Eastern country and contrary to popular notion, it is not a hot desert all year round and to be honest, weather can be quite fickle. Even light snow is not uncommon in the colder northern parts of the country. Therefore, watch out for the weather predictions around your time of visit and pack your clothes accordingly. Certain religious places might require you to dress conservatively, and it is a good thing to be respectful of the culture. Therefore, irrespective of gender, try to carry a few conservatives, clothes covering your legs, chest and arms, to wear when you visit religious spots. Always carry a scarf on you to drape around yourself in case you are required to cover up. Although it is a popular tourist spot and thus, there are no dress codes or restrictions at large, it is a smart idea to be respectful and ditch your skimpy outfits.

Vegetarian options are limited

Food here in Jordan is simply mind blowing and you will fall totally in love with the rich delectable, lip smacking cuisine here. It is a paradise for food lovers, and you are bound to go back home with a few extra kilos. But if you are a vegetarian or vegan you might find your options slightly limited as the entire country is absolutely in love with its various forms, kinds and preparations of meat. Most popular dishes in Jordan are made with some form of animal product or other which is why you have to do a little bit of research to find items which do not contain any form of animal product else you might end up with a seemingly vegetarian dish and it comes out to contain meat.

Try to avoid rush hours

Rush hours in Jordan are mostly during the office hours but traffic jams reach their peak around 2-5pm. Although the yellow cabs of Jordan are super affordable, you might like to avoid taking a cab during these hours in order to avoid higher fares and being stuck. Sometimes taxi drivers are also hesitant or they even tell you honestly that it is better to avoid a certain area due to the jams. If possible, plan your travel accordingly and try to avoid longer distance travel during this time and instead opt for walking around.

Be careful about the water you drink

The weather here, especially around summer can present you with sweltering heat and intense perspiration which demands you to stay hydrated, more so during your sightseeing around Petra, Wadi Rum and other hotter places. You cannot drink water straight out of a tap as tap water here is not potable water and has to be filtered to be drinkable. Avoid drinking water from a source you are unsure of. It is advisable to rely only on packaged drinking water to save yourself from stomach upsets. When you go for sightseeing make sure you carry your own bottle of water to keep yourself hydrated. If you feel dehydrated, opt for ORS for quick re-hydration.

Jordan is a beautiful country steeped in a beautifully ancient culture, where the modern life is growing rapidly, coexisting with the ancient, so that the past in not wiped out by the future. The people are friendly, helpful and kind enough to help you around with directions or guidance so feel free to ask around. It is also quite safe, making it perfect for solo and family vacation alike.

Travel News | eTurboNews

Sexually assaulted by hotel staff? TripAdvisor tells woman leave a review

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TripAdvisor is the largest travel site in the world, with 456 million people visiting the site every month to search for accommodation and other hospitality sites ranked according user reviews.

Two women alleged they were raped by staff employed by businesses currently promoted on TripAdvisor and said the company is failing its “duty to public safety” in the way it handles such complaints. They said they fear others are at risk without information about prior alleged incidents being made visible on the business page. These hotels are continuing to be promoted on TripAdvisor.

One woman said she was raped by a tour guide whose business was being promoted on the TripAdvisor. After contacting the hotel where he worked and reporting him to the police, she wanted to warn other tourists.

TripAdvisor’s response was to tell her to leave a first person review detailing her sexual assault on the website.

“I was in disbelief. Am I seriously being asked to recall the humiliating details of my own sexual assault? Was this global company pushing me to relive my trauma on their forum for everyone to see and comment, or worse of all for the perpetrator who is still out there, to respond to me, troll me?,” she said. “It left me feeling shattered, hopeless and alone.”

TripAdvisor told her that they do not remove a business from their site if a staff member was accused of sexual assault or rape, even temporarily to conduct an internal review. The company then shared 5 links with her of reviews detailing sexual assault and rape, allegedly committed by staff at different hotels, as examples of how she might write her own review.

In one review that TripAdvisor shared with her in an email dated November 2018, an 18-year-old woman said she had her drink spiked and was raped at a resort in Jamaica. She claimed the hotel hired lawyers to mount a case against her, even after undergoing a rape test at a local hospital.

The resort currently has a 4.5-star rating out of 5. There is no flag on the hotel’s TripAdvisor page to suggest any such attack has ever occurred. The only way to know would be to scroll through and read more than 5,000 reviews.

TripAdvisor ranks hotels based on the star rating given by users, but individual reviews are presented chronologically on listing page for the hotel. A review which detailed allegations of sexual assault could easily be overtaken by more recent reviews and be harder to find.

There are 40 examples of reviews describing sexual assault, rape, and groping committed by staff members of highly-rated hotels and other travel businesses on TripAdvisor. In only 14 of those cases, the hotel or travel business – such as tour guides – had replied to the review, with just one review indicating whether disciplinary action had been taken against the staff member in question.

TripAdvisor left this woman’s review as pending, because she did not write it as a first person account and it remains unpublished. She told the company she did not want to publish “first hand experiences” in fear of being contacted and identified by people whose attention she did not want to attract, including the alleged perpetrator. TripAdvisor suggested she created a burner account under an anonymous name to leave the review.

TripAdvisor has previously attempted to grapple with complaints of sexual assault. In November 2017, it said it would add a warning tags to hotels where “health, discrimination, and safety” issues have been reported – but would not explicitly say what the business has been flagged for. The decision came after the company deleted a review detailing a rape case in a hotel in Mexico because the language used breached its guidelines.

The amount of time a badge remains on a business listing is determined on a case-by-case basis, but the company uses a period of 3 months as a guideline for re-evaluation. TripAdvisor said there are currently 4 flags up on business listing pages. None of the flagged hotels or travel businesses have any warning on the business page of prior allegations made about staff.

Complainants believe a red flag on a business for 3 months to evaluate the ongoing safety of the listing is not enough, especially when little to no action is taken against the alleged attackers still employed at hotels and businesses.

Another woman, Christine, 44, from Toronto, Canada, alleged she was raped in a hotel in the Caribbean while on holiday with her family. She said the process of leaving the complaint of sexual assault as a review was futile as reviews were routinely “buried” by other reviews, making it difficult for users to find.

She added that the reviews detailing sexual assault attacks should not be lumped alongside other 1-star reviews complaining about “bed sheets.”

“They definitely should have a different kind of review system, for these types of incidences so they’re not buried in with everyone’s reviews about you know, the quality of the towels or the sheets. Especially if it’s a safety issue, particularly for women.”

Christine decided to go public with her story because, she says, “TripAdvisor has a major platform and really they have a duty for public safety, because it is a big problem. I’m not overstating it when I say it’s widespread.

“Many women contacted me and said this has happened to them, too, by a different staff member at another hotel. And we need to be aware of it.”

TripAdvisor said while the company was unsure if the reviews complaining of rape would have an impact on a business, it believed reviews were “very helpful” to travelers to inform them about where to stay or visit.

TripAdvisor added it had a team of hundreds of people working on content moderation focused on “maintaining the integrity” of the site, and that thousands of reviews on the website described health and safety issues, including sexual assault and other crimes.

The company said it took into account a number of issues before giving a business a flag, including whether a staff member of a business listed was implicated in the review complaint. The company adds a flag to listings where there are media reports of the issue or when a first-hand review is not “readily accessible.”

It said its notifications are not confirmation of the events but were there to “encourage consumers to do additional research outside of TripAdvisor” of the safety of the businesses. However, the company claimed most businesses that had received a flag had taken steps to address the issue that caused the media coverage.

In a statement to the Guardian, TripAdvisor said: “It is terrible that some travelers endure serious issues such as assault or rape, and we hope our platform can be used by them to help warn and protect others. It is important that reviewers follow our publishing guidelines to ensure the accuracy of our reviews, and when these reviews are not readily available and news reports exist that detail recent and pervasive health and safety matters, TripAdvisor’s notification process helps alert travelers about potential issues at a location.”

Travel News | eTurboNews