Hi from Rick: Life Gets Tastier
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| Dig into the local specialty...and check your hang-ups at the door. |
Dear Traveler,
This summer has reminded me of how traveling to Europe's different corners really brings out the fun, fascinating facets of my favorite continent. In Scotland, I learned how the locals are passionate about finding whatever whisky fits their personality. And the descriptors they use (fruity, pepper, peaty, smoky) are easier to actually taste than their wine snob equivalents. In Greece, locals are outraged at how their beloved Greek olive oil is being bottled by foreign companies and sold as "extra virgin Italian oil." And, this week in Denmark, I've learned how eating pickled herring is practically a religious ritual. One of our local guides claims to slurp some down every morning for breakfast and three times a week for lunch. In a few days, I'll fly to Istanbul, where I can refine my appreciation for baklava again. What's the point? Travelers who eat like proud locals fly home with a longer list of favorite foods — and life gets tastier.
In this month's Tour News we'll help you dig into second helpings of Europe, with a special focus on back-to-back tours. Extending your trip can deepen your connection to a culture...and with airfares on the rise it makes sense to pack as much Europe into your ticket as possible. You'll also get an update on our 2009 sales, learn more about our multi-talented guides, and take a peek at where these travel teachers wander to when they're off duty.
I hope you enjoy this month's assortment of touring treats.
Happy travels,
Rick
P.S. You're never too young to start — and kids get a discount on our Family Tours.