Category: Travel for Fun

Dubai Is the Future, part 1

When we use up all our water. When labor becomes completely globalized. When climate change sends temperatures above 120 degrees. When government regulation becomes so hated that zoning rules are chucked. Dubai is what the future will be.

When Dubai was being built up, only about a decade ago, I was totally smitten. It was thrilling to see so many creative buildings and over-the-top plans implemented in one place.

But I only got around to going to Dubai this year, on a stopover to Bangkok. After the whole project started to creep me out a little bit. After I’d read a few exposes about labor practices, and after the gloss of an indoor ski slope wore off, and it just seemed hubristic and wrong.

Dubai Sunset

The first indication that we were in an odd place was in the immigration line, when we realized that the random guys in snow-white robes and starched headdresses walking around were actually officials, as were the guys in robes at the desks. Why they got to walk around in their everyday Emirati clothes, and not in any kind of uniform, only dawned on me later.

Then we marched over to the metro. Or we tried to. We got lost and wound up in a bus bay, and I asked a driver where the metro was. First I tried asking in Arabic, and then realized how dumb that was. The guy was Indian, and told us in perfect English where to get the metro. At the metro, more people told us in perfect English how the system worked. It’s the first time I’ve been in an Arab country where my Arabic was utterly useless.

The next day, we zipped all over the place on the metro—or really, just back and forth, as it’s really only one very long, perfectly straight line. At each stop, I noticed there was always one very bored man in a white robe sloping around.

And then I finally saw a woman make a beeline up to one of these guys and ask him a question. Ohhhhh. The robe was the uniform. That’s how you, if you were a native Dubai-ite, or an Arab of any kind, could know who spoke Arabic. Poor guy had nothing to do in general, but every so often, he had to fend off a cranky person waving a metro card and complaining.

In the Mall

We went to the mall, and saw the same thing. Each info desk was staffed with four polyglot, global-looking people, and one guy in a robe. And the head-to-toe black-clad super-glam shopper-ladies, with their black hijabs piled up high over giant, towering bouffant hairdos (oh, how I love this look!) and their gold trickling down their wrists and their lavish black eyeliner—these ladies knew exactly who to ask for directions to the frozen-yogurt store.

Only once in our admittedly short visit did we ever naturally interact with a native Dubai resident. It was one of those guys on token-Arab duty in the metro, who busted Peter for not having put enough money on our cards.

And why would we have such an interaction? Full Dubai citizens are the upper-upper class, and the rest of the country is filled with guest workers who handle all the tedious stuff, like interacting with tourists. It’s the normal travel situation—in which you meet all kinds of taxi drivers, hotel clerks and tea-sellers, but never your peers—thrown into sharp relief.

Peter and I tried to buck the system. We ignored his brother’s advice not to walk around (“Yes, you don’t want to live there. Don’t fight it. Cabs are cheap.”) and set off on foot from our hotel. The weather was balmy, but podlike air-conditioned bus shelters hinted at a more terrifying climate. We walked along wide boulevards lined with faceless buildings, every window tinted or mirrored to keep out the blazing sun. (“Here’s a cliché for the guidebooks,” Peter snickered. “‘In Dubai, even the buildings are veiled.'”)

Dhow Loaded Up

We wound up at the docks, lined with dhows. I had just read a lot about them in Tim Mackintosh-Smith’s book Yemen: The Unknown Arabia, and was delighted to see these grand wooden ships in person, looking like they’d just sailed in from the fourteenth century, fresh from a trading jaunt across the Indian Ocean. Now they were getting loaded up with tires, bags of rice and innumerable boxes stamped “Made in China.”

No one spoke Arabic here, either. These men were from Bangladesh. We were the most interesting thing they’d seen all day.

Dhow Boys

So were my breasts, apparently. Cheek-squeezing devolved into a clumsy boob-grab. (If only boob-grabbers knew what they were doing! But by definition, a boob-grabber has no experience with boobs. Getting fondled on the street used to make me feel preyed upon and victimized; now it just makes me feel sorry for the dudes.)

We hopped a boat across the “creek,” the little river that flows through the oldest part of Dubai. We meant to take an old-fashioned one, where you’re hanging inches above the water and holding yourself up as if you’re a straphanger on the subway. But instead we wound up on a proper posh city-run boat.

Stay in Your Seat

(to be continued…)

5 Essential Travel Strategies

Recently, a friend suggested I write a book about how I travel. But I doubt I’m the only person who thinks this way, and it doesn’t really merit 200 pages of musing. And I’m happy to give away my so-called wisdom for free. These are the things I tend to do on the road. How about you?

Rule #1: Accept any FOOD you’re given.
Food is the easiest, most concrete way to make a connection with someone with whom you might not share anything but this moment when you’re both munching on pig-blood-soaked coconut and smiling at each other. It doesn’t matter whether you don’t speak the same language, or live under different political systems or whatever.

Ag Museum: Dinner!

Besides, refusing food is just rude. Somebody is being hospitable in the most fundamental way they know–offering you something that will keep you alive.

Vegetarian? You can be veg when you order your own food. But when someone shares his plate with you at a restaurant, or gives you a free kabob just because you smile sweetly and say thank you in the local language–just take it. You’ll live.

So you might get sick. Big deal. You’ll get over it–and you’ll even have another good story to tell. (Celiac–fine, you get a pass.) Just smile, say thanks and eat the thing. You might even like it. (I liked that pig-blood stuff! Who knew?)

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#Egypt #Egypt #Egypt!

Garden City GateI’m always surprised when I see a picture of Cairo and it isn’t sepia-toned. Not from some nostalgic glow, but from the dirt. The city, in my memory, is an even dull beige. That’s because it’s freshly coated every spring with a layer of dust from the khamsin wind, and never fully scrubbed clean.

Sand and dirt and trash has been piling up in Cairo for millennia–it’s not exactly a clean city. But the last time I visited, in 2007, it felt like Cairenes cared even less than usual–like the city had nearly crushed its own inhabitants. So, in the midst of the protests of the last two weeks, I was most touched by the images of the protesters collecting trash, organizing recycling and scrubbing the streets. Could the layers of grime in the city really just have been symptomatic of a generation-long bout of depression? The gloom has finally lifted. Boy-boy (Bye-bye), Mubarak–first phase of house-cleaning complete.
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Cancun Is the New Tulum

Finally, all in one place, with photos, my thoughts on why Cancun is not a place for smart travelers to flee, but a place for them to challenge their ideas of authenticity, and what it means to have fun:

Cancun Is the New Tulum
, in this month’s issue of Perceptive Travel.

(And honestly, this has nothing to do with the climate change conference happening there now. For better or worse.)

Crap, and I didn’t even mention the shrimp tacos with the Doritos garnish! Well, you’ll just have to buy my Cool Cancun & Isla Mujeres iPhone app for that…

Greece Food Photos #3: Super-Traditional

Even though this is the third (fourth?) time I’ve been to Eressos, there was still plenty of new food things to find out about. One day we were out walking around in the “campo”–the little farm plots around the village. Here’s the view from the big hill and fort:

Valley View

In one side yard, we happened to see this guy with a giant cauldron over a fire. He invited us in and explained how he was making trahana.

Trahana Making

Later that day, after the guy had cooked the milk, stirring constantly, for about nine hours, till it was about a third of the volume, we popped back in. (Yes, after all the hard work was done.) He loaded us up with a foil package full of fresh, warm trahana–the milk mixed with coarse bulgur. It was sour and toasty and sweet, and the bulgur was perfectly fluffy. The guy showed us how the next day, he and all the old ladies would sit down and form the giant tub of trahana into these patties, which would be dried in the sun for a couple of weeks and then stored for winter use in soups and things.

Trahana

The next night, we had dinner at one of our favorite restaurants, Costa’s, and he served us these grilled trahana cups, filled with spicy feta. It was trahana-making season all over–these were from some other family entirely.

Grilled Trahana

It was the grilling that made me realize: trahana is the missing link between pasta and kibbeh. Not that you were looking for one–neither was I. But…trahana is dried like pasta and used in soups. But it’s made out of bulgur, and you can work it into all kinds of shapes and cook it different ways–I had grilled kibbeh in Syria last time I was there.

It was also the beginning of tomato season. In the yard two doors down from us, we saw sun-dried tomatoes in the process of getting dried in the sun. Peter complimented the grumpy-looking man on his garden and he actually grinned.

Sun-Dried Tomatoes

It was not Easter, but our other favorite restaurant made us special Eressos Easter lamb, which they’d also served at the dinner after Peter and I got married. I was able to concentrate on it a bit more this time. And I even got the recipe, which, traditionally, involves baking in a community oven for about nine hours. Ingredients include cinnamon and dill–this combination strikes me as somehow quite obviously Turkish, though I have no real evidence why. This photo doesn’t even begin to capture the amazingness. Those are chunks of liver in the foreground.

Easter Lamb

My godmother (less formally, the woman who runs the hotel we usually stay at, who happened to get drafted to be my godmother back in 2005, when I had to get baptized before I could get married) brought us this pastry from the new bakery. It’s a specialty of Eressos, but as Fani told us, it’s rare to see it for sale, as it’s usually only made at home. It was filled with almonds and nutmeg.

Blatzedes

Sweet, sweet summer…

See: Greece Food Photos #2, Greece Photos #1
See all Greece photos on Flickr

Greece Food Photos #2: Off the Truck, Off the Tree

The Greece adventures continued, with some village foraging.

Peter bought peaches from a truck, because he could:

Peach Truck

I bought sour cherries, because I could. We made a mess, and then made compote, to go with our local yogurt for breakfast.

Sour Cherry Compote Process

Truth be told, the cherries were not from a truck, but from the produce stand. A four-foot-tall old Greek woman grabbed me by the elbow and pointed and said, “Visino! Not sweet! Special!” Handily, I have learned the word for sour cherry in many languages, so I jumped right on that. Here’s the compote, with a mug of extra juice off on the right. Just looking at it makes my salivary glands twinge in longing.

Sour Cherry Compote

We didn’t buy chickens from a truck, even though we could have.

Chicken Truck

Nor did we buy vegetables. But we ogled them, you bet.

Produce Truck

And we ate our share of French fries that originally came from this truck, a potato processor from the next town down. Every day we watched them deliver tons of precut fries to all the local restaurants. And every night we gobbled them down. Beautiful Photoshopping, guys.

Potatoes

Every morning, a truck drove around selling fish. The loudspeakers made it sound like the revolution was starting. This little guy got left behind when progress marched in.

Lost Sardine

Near the end of our stay, we foraged for figs. These are Aydine figs, brought by families when they fled from Aydin in southwestern Turkey in the early 20th century. Lucky for us, they ripen earlier than other varieties, and there’s a giant tree in a vacant lot.

Fig

What fruit would you carry with you if you had to flee?

See Greece Photos #1
See all Greece photos on Flickr

Greece Food Photos #1: Setting the Scene

Now that it’s officially not summer anymore, and we’re all back to laboring after Labor Day, I finally uploaded my Greece photos. For the food-obsessed, here are the highlights, starting with Athens and getting settled on Mytilene.

In Athens, we ate lunch twice at a little taverna near our apartment. Everything was stupendously good.

Athens Lunch

But as usual, I wish I’d eaten more of the spaghetti. I just can’t quite make this magic happen at home, and it kills me.

Spaghetti

We also had a great lunch at more of a modern hipster place, near Omonia. But no hipster nouveau-traditional restaurant I’ve ever been to has served shots of free hooch, unbidden, at the beginning of the meal. Raki all around, at 12.30 in the barely-afternoon, and then we had this. It looks like a mess but was actually a pretty presentation of a ndakos (Cretan rusk) salad. The juice from the tomatoes soaks the bread. On the right is our favorite brand of ouzo, Mini.

Modern Greek Cuisine

After Athens, we headed to Mytilene (aka Lesbos, and no, I will never stop leering). On the ferry, I received a wonderful invitation at the snack bar.

Join Our Delicious

In Eressos, many friends and family joined us. That called for a certain festive atmosphere, provided handily by boxed wine. Ours had a socialist bent:

The Party's Wine

This led to lots of jokes about five-year plans, and then not doing anything at all.

We also invented a drink: watermelon juice and ouzo. Surprisingly delightful. We couldn’t decide what to name it: the Li’l Bastard and the Prince of Persia were top contenders.

Pink Drink

By the way, there is some mild Mexican influence in Eressos, in the form of one Mexican co-owner of a cool bar. I think he might be singlehandedly responsible for introducing the idea of watermelon juice to our favorite beach cantina. As much as I resist homogenized beach culture, this was a great development.

And it’ll take a long while before this beach feels anything but Greek.

Cantina

Postcard from Chile

My brother, Casey McFarland, is in Chile right now. He’s a wildlife tracker and the author of Bird Feathers: A Guide to North American Species which is released today. In Chile, he’s supposed to be tracking mountain lions, though it sounds a lot more like he’s taking 20-mile hikes in armpit-deep snow and seeing everything but mountain lions.

I’m a little hazy on the details because I’m a city mouse; Casey’s a country mouse. It’s very thoughtful that Casey thought to put his wilderness experience in Chile in even terms I could understand. He sent me this photo:

He writes:

super rad little place on the “highway” from coyaique to cochrane- a 300 km stretch of rutted, potholed dirt road through the mountains.

run by a really nice gal- a wood stove and the griddle heats the place… two buses welded together. she made a mean “churasco completo” which is the chilean hamburger, more or less. but it’s just a big slab of meat on pan, with mashed avocados, sliced tomatoes and a little mayo (or sickeningly massive amounts if you’re not careful). pretty damn good.

spring seems to be here- some flamingos showed up the other day- funny to see them standing in the bleary, high grassland mountain lakes with snow covered peaks all around.

Funny, that’s exactly what I thought about the bus–something so tropically colored in a totally wrong environment, like it took a hard left somewhere in Colombia and just eventually got stuck in that snowbank.

Casey’s still in Chile, even as Bird Feathers: A Guide to North American Species is released. Spread the word to all your birder friends!

He and his co-author worked insanely on it–there are some great candid shots of them elbow-deep in feathers at the book website.

Greek Iced Coffee Culture

Americans, I hate to break it to you, but we’re getting screwed on the iced-coffee front. While you think we’ve got it made at Starbucks, Greece is totally lapping us.

Yes, Greece. You might think they’re a bunch of ouzo-drinking, tax-dodging yahoos, but da-yum, have they got the cold caffeine down. Check it:

First, we have the classic frappe, the signature drink of Greeks young and old. Whether you’re in a café in Athens or at a beachfront cantina, it should take you no less than four hours to drink a single one.

beach frappe

Frappes are so ubiquitous that every tiny grocery sells insta-frappe kits: a plastic cup with a lid, plus the frappe ingredients. We went on a walk out in the fields outside Eressos, and the roadside was littered with disposable frappe cups. Yup, even farmers drink frappe.

frappe trash

This is all dodging the issue of just what goes into a frappe. Well, I’ll tell you now: it’s Nescafe, plain and simple. Except it’s Nescafe made in Greece, so it tastes much better than what we get in the States. (Yes, I have done side-by-side tests.) You shake up Nescafe with cold water and sugar (if you like), and it turns crazy-foamy. Then you add ice and, if you like, milk. Then you sip for hours.

In our apartment at the beach, we found a handheld frappe whizzer, the same kind we have at home–but this one had a cord, a weirdly permanent detail on such a flimsy machine. (Ours is battery-powered–I guess so you can take it on picnics?)

Still don’t believe me? It’s all documented in Frappe Nation, a surprisingly gripping book by Daniel Young and Victoria Constantinopoulos. I even own a Frappe Nation tank top.

But Daniel better start taking notes for a sequel, because not only does Greece have the near-perfect frappe, but now it’s marching on to the ‘freddo espresso’ …

and, more beautifully, the ‘freddo cappuccino’–which is pronounced the Greek way, ‘fray-do cap-oo-tsi-no’. That one on the right is the newfangled thing, next to a dowdy old frappe:

I should’ve been a more diligent reporter, but I can’t tell you how they make these. They are not coming from an espresso machine. Just a different blend of instant coffee? Never mind–I just want to preserve the magic another year or two.

And I’m still not done. What’s even more staggering is the ridiculous proliferation of much goofier coffee drinks, like the Freddito:

Even weirder was this product, the Cafe Zero. We saw it practically first thing, in the metro stop at the airport. (Americans, Greece is also kicking our ass in the public-transport department–but who isn’t?) There they are, in an open fridge, just waiting for the busy jet-setter to whiz by and snap one up.

Jennifer popped it open on the train and took a cautious sip.

She was grossed out. But then she got used to it. But then, near the end, she said, “I’m getting kind of disgusted. This thing has stayed the exact same temperature and consistency the entire time, and it doesn’t have any condensation around the outside of the cup.” We felt, and sipped cautiously. She was right. It was creepy. Here’s what it looked like inside:

So, OK, Americans–maybe we don’t want to import this last miracle of coffee culture. But the others? Hell, yes. And fortunately, our trendy Greek neighbor has advised us that the ‘freddo cappuccino’ is available just down the street here in Astoria, Queens. In to-go cups. Athens, we’re gaining on you.