Norway’s Fiords and Culture
Text and Photos by Yvette Cardozo
April, 2010 Vol. 14, No. 6
An ax in his hands, the guide stands takes a swing at what appears to be a log on the chopping block. Only, it’s not a log. It’s dried fish, the basis of Norway’s food chain.
Yeah, the stuff is hard as wood.
“A good assault weapon,” quips one local.
Slivers are handed around. Fish jerky. Not bad.
It’s not our first surprise.
Text And Most Photos by Contributor Yvette Cardozo and Bill Hirsch
Dinner came in luscious waves. First a delicate spoonful of icewine-infused, smoked salmon, then a scallop ravioli covered gently with champagne cream sauce, then strips of roast pork marinated in Tahitian vanilla, garlic and sage. And finally, the most amazing ice cream made with sour cream and fig-wine sauce. All this paired with the best wines interior British Columbia has to offer.
And every mouth watering bite, every tongue tantalizing drop was absolutely guilt free. For we had spent half that day up to our knees in fresh powder snow, skiing our legs into rubbery submission on Sun Peaks Resort slopes in British Columbia. Read More
Text and most photos by Contributor Yvette Cardozo
It was … well … the leather diaper that did it. I knew at that moment, Costa Rica was going to be memorable.
Swooshing down a 1,600 foot concrete slide in a monster gush of water, balanced on a triangle of leather, was not THE highlight of the day. It was only one of the highlights. I had never thought of Costa Rica as an adventure travel trip but it is that and so much more …. the culture, the beaches, the hot springs, the volcanoes.
But first, the adventure.
Text and Photographs by Yvette Cardozo
Vol. 13. No. 10
In the end, my friends and I didn’t really do much skiing on our winter adventure to Switzerland. We were too busy soaking in delicious hot water pools, riding down mountains on funny little snow bikes, deciding whether to buy a Swiss watch in an ice palace at the “top of the world.” Oh yes, and eating more kinds of cheese than I knew existed. Read More
