Northwest Travel & Life Magazine: Hiking the West Coast Trail

14 02 2018

Last year I hiked the legendary West Coast Trail on Vancouver Island. It was one of my all-time favorite trips, and you can read all about it right here.

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Northwest Travel Magazine: Coos Bay Getaway

19 01 2018

In the latest issue of Northwest Travel & Life Magazine, I detail some of my Coos Bay favorites – where to eat, stay, and play! Pick up an issue on newsstands or read it here.

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Northwest Travel Magazine: Winter Fun in Bozeman, Montana

22 11 2017

I LOVED Bozeman, Montana! Here are just a few of the fun things to do in the winter months -including Snowga 🙂 Click here to read the article.

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Northwest Travel & Life: The Schooner Zodiac

6 09 2016

My latest for Northwest Travel & Life details what it’s like to spend a few days aboard the Schooner Zodiac. This was easily one of my favorite assignments last year 🙂 Click here to read the story.

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Northwest Travel & Life Magazine: Ex Novo

28 06 2016

My latest for Northwest Travel & Life covers the world’s first non-profit brewery, Ex Novo. Pick up this months issue or click here for the online version.

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Northwest Travel Magazine: Culinary Adventures on Oregon’s Adventure Coast

22 02 2015

An article I wrote for Northwest Travel Magazine about the burgeoning culinary scene in Coos Bay. A scene that is taking off in large part thanks to the Oregon Coast Culinary Institute. Read it online here.

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Northwest Travel Magazine: Radiator Whiskey

1 11 2014

The latest issue of Northwest Travel Magazine features a piece I wrote about Seattle’s Radiator Whiskey. I do a lot of eating and drinking in my line of work, and encounter great places for both endeavors on a regular basis. But this spot provided one of the best all around dining experiences I’ve had in recent memory. From the article:

“In particular, omnivores that aren’t afraid to push their boundaries will find this place with much to favor. Non-traditional anatomical regions of some of your favorite animals are creatively curated to the plate by Chefs Garrison and Palagi. Small plates like the Fried Beef Lip Terrine with Dijonnaise or the Cornflake Crusted Chicken Livers with Frank’s Red Hot and aioli are perfect representations. It’s gourmet comfort food centered around a whole-animal approach that fires on all cylinders.”

To read the rest, pick up the latest issue of Northwest Travel Mag or read it online here.

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