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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.

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The next big thing in global tourism

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Enchanting tourist attractions, unique diplomatic stature and a thriving airliner have placed Ethiopia, Land of Origins, on top of the world when it comes to tourism growth.

According to the World Travel & Tourism Council’s (WTTC) annual review, the country saw the highest tourism growth in the world (48.6%), surpassing the global average growth rate of 3.9% and the African average of 5.6%. During the period, the sector supported 2.2 million jobs and contributed US$7.4 billion to Ethiopia’s economy, an increase of US$2.2bn on 2017.

The timeless charm of Ethiopia’s natural, cultural and historical tourist attractions has been driving an influx of tourists from far and wide. As the land where mankind, coffee and the Blue Nile trace their roots, Ethiopia has always been a fascinating destination for holidaymakers.

The country’s UNESCO-registered heritages including the majestic obelisks of Axum, the rock-hewn churches of Lalibela and the fortified historic town of Harar, among others, have always remained tourist magnets, drawing visitors in droves. And add to this the magnificent scenery and the unique wildlife riches, some of which are found in the country only.

As the Meetings, Incentives, Conferencing & Exhibitions (MICE) tourism blossoms around the world, Ethiopia is also uniquely positioned to reap the benefits, owing to its unique place in Africa’s diplomatic landscape. Ethiopia today the city stands among the top capitals in the world, hosting major regional and global conferences.

As the main hub of the Pan-African carrier, Ethiopian Airlines, Ethiopia also enjoys convenient air connectivity with multiple destinations in Africa and the rest of the world, making travel to the country easier than ever before. The connectivity options the airline offers to travelers has made Ethiopia ever more accessible to the whole world, and has facilitated the influx of tourists.

The airline’s catalyst role has never been more impactful, especially in promoting tourism, as alluded to by Gloria Guevara, President & CEO of the World Travel & Tourism Council concerning the exceptional growth of Ethiopia’s tourism. “Ethiopia’s Travel & Tourism boom was one of the great success stories of 2018. It has exceeded our sector’s global and regional comparisons to record the highest level of growth of any country in 2018”, Gloria Guevara notes. “This has been driven by the very strong performance of aviation in the country and the development of Addis Ababa as a dynamic and growing regional hub.” Africa’s largest carrier today spreads its wings to 120 destinations throughout the world, with half the destinations in Africa. Thanks to Addis Ababa’s strategic location at the center of the East-West lane and the ever-expanding service of Ethiopian Airlines, the city has emerged as the major gateway into Africa surpassing Dubai.

Besides its wide connectivity and multi-award winning signature services, the flag carrier’s cutting –edge technologies are adding a definite wow factor that is enabling the influx of tourists savor the beauty of the nation and designate the east Africa’s nation as a home away from home! Ethiopian Mobile App enables international travelers secure eVisa within 4 hours and elevates travelers to a high degree of personalization and end to end travel experience through mobile devices.

Global passengers can apply e-Visa and book their flights, pay online using credit or debit cards, mobile money, e- Wallet and bank transfer. They can also check-in and issue boarding pass as well as self-board. Passport and Ethiopian App suffice all the way to experience seamless travel to and from Ethiopia. The excellence of Ethiopian is also manifest in its hospitality and award winning service. The carrier has been certified by SKYTRAX as Four Star Global Airline.

As Ethiopia keeps leveraging its edge as a destination of choice for holidaymakers, and as Addis Ababa continues to augment its place as the diplomatic capital of Africa and the flourishing hub of Ethiopian Airlines, the sky will be the limit to its tourism growth in the years to come.

Travel News | eTurboNews

Princess Cruises returns to Tahiti in 2020

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In 2020, Princess Cruises guests will enjoy the welcoming spirit and idyllic islands of French Polynesia when the cruise line returns to Tahiti with the intimate Pacific Princess, offering a series of roundtrip cruises for the first time since 2015. Tahiti and French Polynesia cruises open for sale on April 17, 2019.

Guests will discover a trove of unspoiled treasures with sparkling lagoons and white-sand beaches available on five, 10-day Tahiti & French Polynesia departures, sailing roundtrip from Tahiti (Papeete). Every voyage includes overnight calls in Tahiti’s capital Papeete and romantic Bora Bora, as well as a late-night stay in Raiatea. Additional ports includes Huahine, Rangiroa, and Moorea. Cruise vacations begin Oct. 5, 15, 25 and Nov. 4 and 14, 2020 starting at $1,999.

“Tahiti and French Polynesia lure travelers from all over the world seeking pure unspoiled paradise, snorkeling, swimming adventures and relaxation,” said Jan Swartz Princess Cruises president. “With our return to Tahiti in 2020, Princess Cruises offers the best way to explore this remote island life aboard our intimate Pacific Princess.”

Small ship cruising on Pacific Princess with just 670 guests offers casual elegance, signature Princess Cruises features, warm welcoming service and the special camaraderie that guests always find when sailing with others who share their passion for travel.

“Princess Cruises has a long history with Tahiti and is a highly valued partner showcasing the diversity of our islands, the rich authentic local culture, and the great variety of experiences that await discovery,” notes Paul Sloan, Tahiti Tourisme, Directeur Général and CEO. “We are eagerly looking forward to next year and welcoming Pacific Princess back to The Islands of Tahiti.”

With four Grand Adventure & Crossings itineraries, Pacific Princess also offers longer sailings for guests to experience the Aloha spirit of the Hawaiian Islands or discover the treasures of South America, including Easter Island with its mysterious Moai. A 19- or 29-day Hawaii & Tahiti Grand Adventure cruise departs Vancouver Sept. 16, 2020 and a 25- or 35-day Tahiti, South America & Panama Canal Crossing departs Tahiti on Nov. 14 or 24, 2020.

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IMEX to deliver surprise and creativity with new Discovery Zone

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Holograms, robots, magic, music and art are among the surprises set to inspire and delight attendees at IMEX in Frankfurt, taking place 21- 23 May.

The show’s new Discovery Zone is packed with education and experiences to fire up the imagination of event planners and exhibitors alike. It’s designed to help them to question the conventional and explore fresh approaches to business events, with a strong emphasis on ‘experiential’.

Carina Bauer, CEO of the IMEX Group, explains: “There are some surprises in store for attendees this year! We don’t believe in ‘business as usual’ and are always evolving and looking for new and engaging ways to encourage innovation in the industry – our new Discovery Zone is the perfect way to do this.”

Robots and holograms

Many innovations at the Discovery Zone turn conventional thinking on its head. Think a piano is played using hands? Think again! ‘Mister Piano’ is a walking piano played using the feet and attendees can put their fancy footwork to the test to hit the right notes. Attendees can also go hands-on and tap into their inner artist at a painting party, craft their own bespoke luggage tags and even take part in fire-infused magic tricks. A talking robot, holographic show and 360degree photography booth are also among the engaging experiences this year.

Practical applications of event tech, diversity and a firm focus on future-thinking all form part of a packed program of sessions at The ZEUS Innovators Club. Attendees will also find the Inspiration Hub – the show’s learning powerhouse – in the Discovery Zone, with sessions covering hot topics such as sustainability and diversity to business skills and creative learning.

Tap into your creative streak at the new Discovery Zone

Fresh green grass and a swing

Prepare for sensory overload and explore the great outdoors while dining indoors at the show’s food court – this has been transformed into Central Park, complete with trees, grass and even a swing! Attendees can also kick back with table football, table tennis and other games for some purposeful rest and relaxation.

Carina Bauer continues: “We know our show delivers significant business benefit to buyers and exhibitors. We also know it’s important for them to have the time and space to experiment, discover new experiences and gather fuel for fresh, innovative ideas. Our new Discovery Zone is set to deliver a huge dose of creativity, with a few surprises along the way. Inspired by this year’s Imagination Talking Point, we asked….what if we wove more experiential and fun elements into the show? What if that translated into more business benefit for everyone attending?”

As well as exploring the new corners of the show, attendees can explore new corners of host city, Frankfurt, thanks to a new interactive accommodation booking map. The map on the IMEX website, powered by Stay 22, provides a simple and efficient overview of many of the independent accommodation options in and around the German city.

Some of the IMEX team took an extended day trip to Frankfurt earlier this year to sample hidden coffee shops, bars, museums and parks in the city. They share memories and tips here.

IMEX in Frankfurt takes place 21 -23 May 2019. Registration for the show is free of charge and open to all who work in the meetings, events and incentive travel industry. EduMonday, its pre-show day of learning and development, is on 20 May (no charge to attend) at Kap Europa next to Messe Frankfurt. 

 

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South East Asia Hotel Investors’ Summit returns to Westin Grande Sukhumvit, Bangkok

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The South East Asia Hotel Investors’ Summit returns for its third edition in May and will again feature top executives from both hotel owning groups and management companies and a range of cutting-edge topics.

SEAHIS focuses heavily on the issues facing hotel property investors. What topics are top-of-mind at the moment? Simon Allison, Chairman of hotel owners’ alliance HOFTEL which organizes the Summit notes:

The market in South-East Asia is generally booming, but investors in hospitality properties still face numerous challenges. These include:

• The need to pay numerous fees and taxes, to the online travel agents, to the brands and to the governments which between them can take almost half of what a guest pays the hotel

• The challenge of the sharing economy and of new forms of accommodation

• Oversupply as new properties get built

• The one-sided contracts which some hotel brands impose on them

• The dangers of relying too heavily on a single inbound market, like China – as the fall-off in demand in Phuket after the boat disaster showed last year

• Acquisitions of boutique brands by the majors – can these make money for their buyers and for the owners of the properties they manage

The last point is very much a relevant topic at the moment given the vast sums recently paid by Intercontinental for a stake in Six Senses, by Hyatt for Two Roads and by GIC for a stake in CitizenM.

These issues will be addressed at SEAHIS by many of the region’s most senior hotel and travel executives including Suchad Chiaranussati, CEO of SC Capital; Dillip Rajakarier, CEO of Minor International; Thomas Willms, CEO of Deutsche Hospitality; Brian Williams, Deputy Chairman of Swire Hotels; Aron Harilela, CEO of Harilela Hotels; Stephan Vanden Auweele, Chief Hospitality Officer of Asset World Corporation (TCC); Piyaporn Phanachet, CEO of U City; Andrew Langdon, SVP Development Asia, Accor; Mike Orgill, Director, Public Policy, Airbnb and Jake Stein, Senior Director, Owner Relations at Expedia.

“Last year almost 50% of all attendees were from groups which own or develop hospitality real estate, said Simon Allison, CEO of HOFTEL. “They want exciting and sometimes controversial content and we aim to deliver that. Our speakers are senior and so are most of the audience, so it’s a highly informed debate.”

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Disney Parks: Just say no to ice… and smoking and large strollers

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As of May 1, 2019, no ice, no smoking, and no large strollers will be allowed at Walt Disney World, Disneyland, Disney water parks, ESPN Wide World of Sports Complex, and Downtown Disney District in California. Currently all of these locations have designated smoking areas, which will be removed “to provide a more enjoyable experience for everyone who visits,” according to Disney World’s updated FAQ. (And yes, vaping is banned, too.) Smoking will now be limited to specific areas outside park entrances and at Disney resort hotels.

The smoking ban as announced on the Disney Parks blog yesterday and is bound to elicit some strong reactions, but it’s actually one of four new rules applying to Disney park guests. The second and third rules involve strollers: Guests will no longer be allowed to bring stroller wagons (essentially luxury rides for the toddler set) and stroller size will be limited to 31″ by 52,” the intention being “to ease guest flow and reduce congestion.” The FAQ notes that “many strollers, including many double jogging strollers, fit within these guidelines.” Guests who own strollers that are too roomy will have the option of renting downsized strollers at the park.

Last, Disney parks are cracking down on ice. Yes, the frozen-water kind. Specifically, they’re taking issue with “loose and dry ice,” which guests will no longer be allowed to bring into the parks. The ice ban will “improve guest flow, ease congestion and streamline the bag-check and entry processes,” the guidelines state. Reusable ice packs are allowed and “cups of ice are available at no charge” from any park location that sells beverages.

Disney notes that guests with disabilities will still be accommodated, as their policies have not changed in that regard.

The new rules will take effect prior the opening of Disney’s Star Wars-themed attraction Galaxy’s Edge. Galaxy’s Edge opens May 31 at Disneyland and August 29 at Walt Disney World.

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Ontario tourism sector set for Rural Tourism Symposium

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Tourism industry professionals from across Ontario will gather at Lang Pioneer Village in Keene this April for the second annual Rural Tourism Symposium. The one-day conference, with the theme “Redefining Success”, takes place 8:30 a.m. to 5 p.m. on Thursday, April 11, at the Peterborough County Agriculture Heritage Building at Lang Pioneer Village.

More than three million visitors visit Peterborough & the Kawarthas every year, including rural destinations such as Stoney Lake. Peterborough & the Kawarthas Economic Development is hosting tourism industry professionals from across Ontario on April 11, 2019 for the second annual Rural Tourism Symposium in Keene.

Hosted by Peterborough & the Kawarthas Economic Development (PKED) in partnership with Chatham-Kent Tourism, the event is also supported by Grey County Tourism, Simcoe County Tourism, Headwaters Tourism, Kawartha Lakes Tourism, and Kawarthas-Northumberland (Regional Tourism Organization 8).

There’s no question that tourism is an important economic driver in Ontario, particularly for rural communities. According to PKED’s director of tourism and communications Tracie Bertrand, Peterborough & the Kawarthas alone draws around three million visitors every year who contribute approximately $300 million to the local economy.

“Part of our region’s competitive edge is that we offer the best of vibrant city, complemented by rolling hills of farmland and famed Ontario cottage country,” Bertrand says. “There are more than a thousand tourism businesses located in our region, ranging from retail to restaurants and from accommodations to attractions.”

But the April 11 symposium is not just limited to Peterborough & the Kawarthas: it’s been specifically designed to raise the profile of tourism in rural Ontario, and will attract rural tourism stakeholders, destination marketing organizations, and tourism businesses from across the province.

“We’re hoping this event sparks conversation and builds momentum for rural tourism in the province of Ontario,” Bertrand explains. “Industry professionals, both locally and from away, will gain insight from our expert speakers to leverage efforts at the provincial and national level, capitalize on opportunities, and create partnerships for success.”

The symposium begins with a keynote presentation entitled “Leverage Your Reach with Destination Ontario” by Lisa LaVecchia, president and CEO of Destination Ontario.

Legally known as the Ontario Tourism Marketing Partnership Corporation, Destination Ontario is an agency of the Government of Ontario that markets the province as a preferred four-season tourist destination in a globally competitive tourism market. Under LaVecchia’s leadership, Destination Ontario has produced innovative and award-winning brand campaigns, including the ‘Epic Is ON’ campaign for the Pan Am/Parapan Am Games and the ‘Where Am I?’ campaign.

The symposium also includes:

A presentation by Beth Potter, president and CEO of the Tourism Industry Association of Ontario, entitled “Stronger Together. Presenting a United Front for Rural Tourism” on how tourism industry professionals can collaborate with the association to achieve success.

An “Agritourism Farm Table Chat” led by the Culinary Tourism Alliance’s director of food tourism innovation Trevor Benson who, along with special guests, will discuss how to build bridges between the agriculture and tourism industries.

A presentation by Jewel Cunningham, director of Ontario Waterways with Parks Canada, called “Partnering for Success”. Cunningham will describe how partnerships can create exceptional visitor experiences and powerful economic impact in even the smallest of communities.

A presentation entitled “Showcasing Rural Ontario to National & International Visitors” by David Robinson of Destination Canada (formerly the Canadian Tourism Commission), a federal crown corporation that helps the Canadian tourism industry reach international markets. Robinson will explain how Canada measures up as a competitive hot spot for international travelers.

Finally, the symposium is also a stop on Canada’s national series of Tourism Town Halls, a partnership between the Tourism Industry Association of Canada, Destination Canada, and local industry partners. The Tourism Town Halls provide an opportunity for small and medium-sized tourism businesses across Canada to better understand efforts being made on national tourism issues.

“This tourism town hall will be especially important given the announcement of last week’s federal budget and the importance it placed on tourism as a high-growth sector,” Bertrand says.

The Tourism Town Hall includes a panel discussion with representatives from Destination Canada, the Indigenous Tourism Association of Canada, Tourism Industry Association of Ontario, and Peterborough & the Kawarthas Tourism, moderated by Michele Harris, director of economic and community development with the Municipality of Grey Highlands.

Reducing the negative impact on the environment is an important element of tourism, particularly in rural destinations, so sustainability is a focus of this year’s symposium. Rather than having print materials available at the symposium, information will be delivered digitally through a downloadable app. Waste, especially food waste, will be limited throughout the day and attendees will be encouraged to bring reusable water bottles and their own notepads or devices for making notes.

“We are excited to welcome tourism stakeholders from across the province and show them how we are redefining success in tourism in our communities,” Bertrand says. “We are equally excited to have our tourism operators come out and celebrate what makes our industry unique, right here in our own backyard at the Agriculture Heritage Building at Lang Pioneer Village.”

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Antigua and Barbuda launch new global summer campaign: #WhatCoolLooksLike

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The Antigua and Barbuda Tourism Authority has unveiled its new global summer campaign, #WhatCoolLooksLike, which is expected to convey the trendiness of the destination and its appeal as the ideal summer vacation spot for visitors looking for enjoyable experiences. The campaign draws on what makes the country special and seeks to depict in a creative and engaging way the “coolness” of the destination.

Antigua and Barbuda’s Minister of Tourism & Investment, The Honorable Charles ‘Max’ Fernandez has high praises for the creative team, adding that the new campaign is timely and reinforces the messages the islands have been promoting in recent years. “Antigua and Barbuda’s weather during the summer is so much cooler than in other regions, our beaches are serene, and while there are numerous events to enjoy, the pace remains unrushed. The #WhatCoolLooksLike summer campaign brings to life what we have been saying for years, and we thank the team for helping us convey this message in a vivid and imaginative way to potential visitors across the globe. The campaign is being executed in all our major source markets with consumers being enticed to visit Antigua and Barbuda to take advantage of the cool summer savings on offer, as well as the destination’s cool climate,” notes Fernandez.

The multi-faceted summer campaign includes a combination of traditional and digital media and will utilize a variety of tactical trade and consumer activations to ensure the success of the initiative.

The #WhatCoolLooksLike Summer Campaign offers consumers major savings on their vacation to Antigua and Barbuda for travel during the periods April-October 2019.  The savings will be available at participating tour operators, airlines and hotels.

A key element of the campaign is the #WhatCoolLooksLlike Ambassador Program, which comprises a carefully curated selection of local influencers who the Authority believes encompass what “cool” looks like. These Ambassadors have been commissioned to utilize their social media presence and their country, Antigua and Barbuda as their backdrop during the six-month run of the campaign, to share the wealth of awe-inspiring experiences provided in the twin-island state.

Another initiative is the Global Sweepstakes launched today which runs through May 21. Entrants will be asked to opt-in by location in order to upload a video or photo that depicts what cool looks like. At the end of the two-month contest, two random winners will be chosen: One from our overseas source markets will win a complimentary 4-day/3-night stay at the Verandah Resort and Spa in Antigua; while one local will win a 2-night, 3-day stay at the Harbour Island Residences in Jolly Harbour. The local element of this campaign was so designed to allow for local participation and engagement, creating a platform where local Antiguans and Barbudans become advocates for the destination.

The Antigua and Barbuda Ministry of Tourism and the Antigua and Barbuda Tourism Authority will host a variety of events, including The Antigua Sailing Week, The Optimist World Championships, The Antigua and Barbuda Sportfishing Tournament, Antigua and Barbuda Restaurant Week and Antigua’s Carnival: The Caribbean’s Greatest Summer Festival, providing additional enticements for visitors to travel this summer.

Antigua (pronounced An-tee’ga) and Barbuda (Bar-byew’da) is located in the heart of the Caribbean Sea. Voted the World Travel Awards  Caribbean’s Most Romantic Destination, the twin-island paradise offers visitors two uniquely distinct experiences, ideal temperatures year-round, a rich history, vibrant culture, exhilarating excursions, award-winning resorts, mouth-watering cuisine and 365 stunning pink and white-sand beaches – one for every day of the year. The largest of the Leeward Islands, Antigua comprises 108-square miles with rich history and spectacular topography that provides a variety of popular sightseeing opportunities. Nelson’s Dockyard, the only remaining example of a Georgian fort a listed UNESCO World Heritage site, is perhaps the most renowned landmark. Antigua’s tourism events calendar includes the prestigious Antigua Sailing Week, Antigua Classic Yacht Regatta, and the annual Antigua Carnival; known as the Caribbean’s Greatest Summer Festival. Barbuda, Antigua’s smaller sister island, is the ultimate celebrity hideaway. The island lies 27 miles north-east of Antigua and is just a 15-minute plane ride away. Barbuda is known for its untouched 17 mile stretch of pink sand beach and as the home of the largest Frigate Bird Sanctuary in the Western Hemisphere.  Find information on Antigua & Barbuda at visitantiguabarbuda.com and follow us on: Twitter, Facebook, and Instagram.

For information on our #WhatCoolLooksLlike Ambassadors, go to visitantiguabarbuda.com.

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Five challenges confronting Meetings Industry in 2019

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Tight meeting budgets, time pressures, organizational issues, a lack of creativity from hotels, increasingly complex and costly mandates in catering, a need for more dynamic and enriching experiences and resistance to change – these are among the major challenges confronting the meetings industry in 2019.Teneo Hospitality Group surveyed 150 meeting planners and hoteliers on the challenges they faced in effectively competing in today’s changing and complicated marketplace. Interestingly, some of the challenges planners faced are internal, within their own organizations. All identified limited meetings budgets, lack of time and somewhat inflexible corporate cultures that gave rise to additional problems such as a lack of innovation and poor cost control.

“‘Many of these challenges – and their solutions – are interdependent,” says Teneo President Mike Schugt. He notes that meeting professionals are saying that they have concerns within their organization and corporate cultures which contribute to resistance to change, resulting in budgets that are impacted negatively. Planners are also saying that these challenges, coupled with the many demands on time, inhibit creative strategies that could otherwise help solve the obstacles pointed out in Teneo’s most recent survey.

“Teneo and its hotel and DMC members have a unique opportunity to step up and help solve the challenges of our planner partners,” says Mike Schugt. “We can introduce creative, time-saving offerings that can also meet their bottom line. By understanding the needs that go beyond rates, dates and space, hotels can provide innovative, solutions to the challenges planners face behind the scenes.”

Challenge #1 Budgets. Inadequate budgets headed the challenge lists for all survey participants. Planners cited rising costs, especially concerning food and beverage, with no comparable increase in budgets. The complexities of gaining budget increases from various corporate departments impact every aspect of the meeting process from training staff to negotiating contracts. Despite a strong economy, some planners reported budget cuts. Respondents noted that the inability to obtain adequate funding reflected a lack of understanding of the profound changes in the meetings industry that demanded more, not less, investment. Needs of attendees are very different today, especially among Millennials and Generation Z who require a high degree of technical services, greater engagement and entertaining activities – needs that are difficult to meet on a tight budget. Yet management and attendees had extremely high expectations.

Suggested Solution: The fundamental way planners can achieve their budget is to be transparent and in open communication with a property. Though the tendency may be to play one’s cards close to the vest, transparency from the beginning of negotiations is key to effective planning and keeping costs in check. While many planners feel they must keep back some of their budgetary concerns until further on in the planning process, an honest and comprehensive view of the meetings objectives and resources will enable hoteliers to present a realistic budget.

Challenge #2 Lack of Time. Time pressures impact every business and organization, but some concerns have particular ramifications for the meetings industry. Virtually all respondents cited a lack of time and identified challenges that could have far-reaching consequences. With sweeping advances in technology impacting the industry, hoteliers and planners noted that they often lacked the time to keep up with technical developments. This problem was amplified when attendees were ahead of the planners and hotels in their own use of technology. Training a new generation of meeting planners and hotel staff is key to the industry’s progress. But few had time to develop effective programs, tailored to meet the different viewpoints and technical skills of a new generation. Most significantly, respondents worried that the overwhelming details of day-to-day work left little time for long-term, strategic planning. And the top time waster? Too many unnecessary e-mails.

Suggested Solution: Hotels are often inundated with leads and may not always be able to reply in 24 hours. Planners are encouraged to indicate their timeline for response up front so hotels and resorts can offer a higher quality of response. For planners, they can then gather their lead responses all at one time and be assured that the quality of response is going to be higher if a little more time is allocated to the properties of interest. Planners that source more than 6 or 7 hotels per lead and in multiple cities will tend to be taken less seriously by a hotel. So planners can save time and drive up quality of response by reducing the number of hotel sources they contact.

If planners can share flexibility with dates early in the process, they will save time and the hotels can provide multiple options, which will likely have differences in pricing leading to greater value with the budget. Giving the hotel as much information as possible saves everyone time and can save on the budget.

Challenge #3 Keeping Up with Technology. In a technological environment that is moving at lightning speed, staying current and knowledgeable of technology’s impact on meeting productivity can be daunting. Realizing that millennial attendees may be way ahead in their technical knowledge, technology applications and expectations can be intimidating. Even leadership within select organizations don’t always seem to grasp how technology is revolutionizing the meetings experience today.

Suggested Solution: Staying current and out front with technological progress is critical to the successful outcome of every meeting, conference or social gathering. Yes, some long-term practices are still prized such as white boards and LCD players. But engaging with attendee devices puts the meeting’s learning literally in the hands of conferees in a way that resonates within a generation who grew up on texting, social media posts, interactive apps and more. These are the tools they use for their everyday living, and should be the tools they can expect to use within meetings important to their and their employer’s success.

Challenge #4 Lack of Creativity. Big brand hotels’ corporate bureaucracy partially accounts for planners’ demand for greater creativity in the meeting process, and a far more flexible business environment. Larger hotel brands often have corporate policies that may place limits on pushing the boundaries of creating the ultimate meeting experiences for planners. But the need for innovation and original events, imaginative use of technology, effective teambuilding exercises, new experiences in even the most tried and true destinations, and diverse, sustainable and healthy food cannot be ignored.

Suggested Solution: Partner with a hotel or resort that creatively works with planners and groups to construct a meeting itinerary customized to a specific group and set of meeting objectives. Independent and small brand properties, by the very nature of their independence, have proven to be expert in creatively discovering and helping plan for achieving meeting goals of professional planners and groups, doing so with out-of-the-box thinking, highly unique group initiatives, and far from run-of-the-mill teambuilding programming. Private destination management companies can also be an important resource, and Teneo suggests partnering with them to help make a city or destination come alive for meeting guests by maximizing local resources and attractions in a way that is meaningful to the group.

Challenge #5 Increasing Complexity and Rising Costs of Food & Beverage. As the population becomes more diverse, food preferences and dietary requirements have become more complicated. Growing awareness of wellness and sustainability issues add to a mix that could become more problematic and costlier. Paleo, keto, pescatarian, vegan and religious dietary requests are among the newest trends in conference dining in 2019. Respondents also called for better management of food ordering to keep costs down and eliminate waste.

Suggested Solution: This is an area where independent and small-brand hotels can get ultra-creative for the planner as they are in a more entrepreneurial and creative mode, less restricted by big-brand requirements and constraints. They can typically offer a more creative product with reduced costs. By working with chefs and banquet managers from these properties at the beginning of the planning process and being candid about budget constraints, it’s possible to obtain serious savings on food and beverage while achieving maximum creativity.

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10 Students Tips For Planning Your Assignment

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The secret to successfully finish everything in time is time management. We all tend to forget about things or postpone them to the last minute, and it might bring troubles and stress to your life. It can also decrease your grades because when you don’t have enough time for an assignment, it is hard to do quality work. Anyone might find him/herself wondering “Can someone help me to do my assignment right now?” Sure thing; you can always use the best essay writing service when you have no other possibility to finish it on your own. Many students in Australia and all over the world have struggled with planning; this guide will help you to manage time properly and be successful with your studies.

Tips on Planning to Do Your Assignment without Stressing Out

How to write an assignment? Well, it takes some skill and researching, but the main thing, of course, is to have all planned and organized, before you even start writing.

  1.      Create a useful time planner. The first thing to mention is that it is better to use a digital calendar or an app that allows creating tasks with due dates and reminders. Of course, you might make a notebook with all the information, but as long as it is in the paper, there is no way to set reminders. As soon as you get an assignment out into calendar and set a due date. Set two reminders, one week before the due date, another one two weeks before. Don’t trust your memory, as it is hard to keep everything in mind; use technology instead.
  2.      Create a rating system defining the importance and complexity of tasks. It is useful when you have several of them at a time. Mark them with different colors and figure out how much time each of them will take you to write. Start with the most complex and important ones, the less crucial you can always trust to an online service, like PapersOwl.
  3.      How to start an assignment? You need to begin with a close reading of requirements and topic; it is crucial that you understand the key question and the demands you are expected to meet. Underline the main words and focus on them, define the crucial question of an essay.
  4.      After the previous step write down what you need to do to finish the task. Basically, you are creating a plan of actions you are going to take. Don’t put huge options like “write an essay.” Divide them into smaller sections so that they are less nerve wreaking and easier to do. Set realistic goals, if you cannot write 2000 words a day, it is ok; just divide the works for two days at least.
  5.      Begin working on an assignment with drafting a structure for it. Whether you are going to a college in Melbourne or any other place in Australia, there are common outlines for any kind of academic paper that are well-known and are publicly accessible. If you don’t have an example, you may ask the professor or look online, the general outline for an essay is always the same. Use it to customize according to your needs and topic.
  6.      Look for useful information. Don’t rush to write everything, do research on the topic first. You don’t have to pay for online sources; there are many of them that are free to use by anyone. There is your local public library, college library, and digital resources. If you don’t know which sources are most relevant, ask someone for help: professor, tutor, and classmate.
  7.      When working with sources make notes and marks on the most important data. After you are done, it will be easier to find this information.

  1.      Work on your thesis statement. Before actually writing it is better to know what your standpoint is and the main idea. That’s why one should spend some time formulating a clear thesis statement that will be a guide to future work.
  2.      Write a draft. Try to focus and not get distracted, don’t be too critical when writing a draft, just follow thoughts and ideas. Remember to put in direct citations primary sources and paraphrase secondary ones. It is not essential where to start; you may begin with the part that is easier for you and then complete other paragraphs.
  3.  Proofread and edit draft to make it a finished paper. Use services like Grammarly that helps to proofread spelling and grammar and use online plagiarism checker, there are several free AU services. But most importantly – reread your text to revise the general logic, readability, strong arguments, etc.

This guide should help you with the understanding of how to do assignments. Remember that it is better not postpone it till the last night, as the more time you have, the better it is.

Author’s bio: Becca Stickler is a freelance writer with a focus on sustainability and eco-friendly living. Now engaged in travel around the country and writing.

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