Touring Burgundy by Barge
Touring Burgundy by barge a perfect way to savor the region’s foods, wines, and scenery—even for non-cruisers.
Back on the river: The American Queen steamboat
For the 50 years leading up to the Civil War, steamboats ruled the Mississippi River and its tributaries to the east and west, carrying passengers, produce, sugar, cotton and livestock while weaving through the nation’s heartland and touching the shores of 10 states from Minnesota to Louisiana. By the time Great American Steamboat Co. took…
Cruising Size Matters: Finding the Perfect Fit
Cruise size matters but everyone can find the perfect fit. This article points out some of the pros and cons of ships of varying sizes.
Chile 101: 3 ports of call provide an education on Chilean fare
Before embarking on a 17-day cruise to South America, I knew very little about Chilean food. Tasting my way through three Chilean ports changed that. Chilean food isn’t particularly bold. Rather, it’s characterized by its no-nonsense simplicity that emphasizes ocean-fresh fish and shellfish and features abundant farm-fresh fruits and vegetables. Dishes and menus are built…
It’s a ship, not a monastery; here’s how to be social
Here are some tips I wrote for the Chicago Tribune on how to be social on a cruise.
Seder at Sea: Remaining Connected Far From Home
We were surprised to find out we would be enjoying a seder at sea on an Oceania cruise, an enjoyable meal that required no planning or cooking.
Cruise Dining: Foodies Now Rule
Foodies are redefining cruise dining. Cruise dining once conjured up images of gluttons bellying up to the buffet. Now gastronomy trumps gluttony: A more discerning generation of foodies is selecting ships and itineraries based on their culinary allure. In response, cruise lines — from mainstream to luxury — are going overboard to meet the more…