Those Last Few Coins

Sep 1st, 2010 by Dan

You’ve just finished a tour and you’re sitting in the airport.  You’re a little tired, and you’re looking forward to sleeping in your own bed, but you can’t stop smiling when you think back to what you’ve just seen and done.  Your flight doesn’t leave for another hour, and you have all your foreign currency ready for conversion back to U.S. Dollars…except…what about these coins?

Those coins jingling in your purse could be worth more than you think!

Most currency exchange kiosks, especially in airports, will not convert foreign coins into U.S. Dollars. To Americans, a coin is almost always a fraction of a whole dollar, so we can fall victim to thinking that the pile of change in our pocket isn’t worth all that much; to others around the globe, especially those in the Euro zone, coins often take the place of lower denomination bills, meaning the coins in your pocket could be worth more than you think. The two-Euro coin is roughly equal in size and only slightly heavier than the American quarter, which can trick your brain into thinking you don’t have much money left to exchange. In reality, two two-Euro coins—which weigh about the same as three quarters—is worth around $5 at current exchange rates. And if you fly back home with a small handful of high-denomination coins, you could find yourself with some unexpected souvenirs in the form of coins you can’t use.

Never fear! If you’ve got some extra money burning a hole in your pocket at the end of your trip, Go Ahead’s staff is here to offer some helpful tips on how to get the most bang for your buck.

  • Tip your Tour Director and drivers! Show your appreciation for the dedicated professionals who took care of the details so you could enjoy your vacation!
  • Donate to a charity. Most airports make it easy to drop a few coins into a collection box.
  • Hit the duty-free shop. Airport duty-free shops offer a tax-free haven where you can buy a bottle of wine, a box of chocolates and much more. They’re a great—and cheap!—way to pick up something to remember your trip by.
  • Support a street performer! Towards the end of your trip, if you know you’ve got some coins left over, take in a street performance. Whether it’s an undiscovered violin virtuoso, a local dance troupe or just someone in an outlandish costume, you can support local artists and punctuate your memories of your destination by adding a human touch. Street performers can also make for great photo ops, so be sure to bring your camera.
  • When life gives you lemons… If you just can’t find a way to spend the last of your foreign coinage, consider giving the remaining coins to friends and family as gifts. It’ll save you a trip to a souvenir store!

Have you ever found yourself about to return home with a pocketful of change?  What did you do with your extra coins? Leave us a comment and let us know!

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Fabulous Flavors of Portugal

Aug 30th, 2010 by Dan

Go Ahead’s Director of Customer Relations Kathryn Bucchere has seen a lot of the world in her time serving Go Ahead’s travelers. She’s been to Austria, Germany, Egypt, Japan and Greece, but the tastes of Portugal stand out in her mind.  Portuguese cuisine is hearty, full of flavor and reflects the influences of the many cultures that once comprised the Portuguese Empire. Caldo Verde is something like a national soup, and seafood factors prominently in the diet of a nation whose ships once sailed further than any other’s, but Kathryn found that the Portuguese have quite a sweet tooth! Kathryn traveled to Portugal on Go Ahead’s Lisbon, Seville & Madrid tour, and she shares with us her three favorite flavors from Portugal.

Pasteis de nata

The original pasteis de nata, known locally as pasteis de belem, in Lisbon. The container in the bottom left holds powdered sugar.

“Pasteis de nata” translates loosely to “egg tart pastries,” which is an accurate description of these rich, flaky indulgences. Legend has it that the recipe was a closely guarded secret of the Catholic nuns inside Lisbon’s famous Jeronimos Monastery until the monastery was closed in the 1820s. The pastries appeared shortly thereafter in the shops and carts around the nearby Belem Tower, and today, many Portuguese refer to the confections as “pasteis de Belem.” The tasty treats are sprinkled with cinnamon or sugar, and Kathryn recommends the bakeries near the Jeronimos Monastery for the most authentic versions of this beloved dessert.

Port

A glass of cask-aged tawny port.

Port is perhaps Portugal’s best-known export. This fortified wine hails from the Douro Valley in the country’s north, and it first reached world markets from the quays of Porto, a city known to the Romans as Portus Cale, a placename that provides the basis for the modern name Portugal. Port starts off like any other wine, with smashed grapes fermenting in a vat, but the wine takes on its distinct flavor—and its alcoholic punch—when a grain spirit known as aguardente (“burning water” in Portuguese) is mixed in. The aguardente stops the fermentation process and saves some of the grapes’ sugars from turning into alcohol; these sugars in turn help make the added grain alcohol palatable. The concoction is then left to age in either airtight bottles or more porous oak casks, yielding very different results depending on the method. Port is ubiquitous throughout Portugal and acts as a well-loved digestif after most meals.

Ginjinha

Made with sour cherries, ginjinha is served in a shot glass with a piece of fruit at the bottom.

This sour cherry liqueur is little-known outside Portugal, but Kathryn and her fellow travelers liked it so much that most of them brought a bottle home! As with port, aguardente plays a role in the creation of ginjinha. As the story goes, a friar accidentally left sour cherries in some aguardente, so he added some sugar, water and cinnamon in an attempt to salvage the liquor. The mixture was a huge success, and today, ginjinha is a favorite cordial in Lisbon. Ginjinha is typically served in a shot glass with a piece of fruit on the bottom, but in the northern town of Obidos, the drink is often presented in a small, edible chocolate cup. Kathryn recommends that travelers seek out one of the Ginjinha barsscattered around Lisbon’s Baxia neighborhood to rub elbows with the locals and gain an authentic of this Portuguese favorite.

Does Portuguese cuisine ever find its way to your table? Have you been to Portugal, and if so, what was your favorite food? We’d love to know how the culinary traditions of Portugal have expanded your tastes, so leave a comment and let us know!


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Iceland: A Warm Green Dot in a Cold Blue Ocean

Aug 27th, 2010 by Dan

When Go Ahead’s Scott Cote arrived at the airport to catch his flight for Iceland: Reyjkavik to the Glaciers, he had a clear picture in his head of what to expect: “Rocks, volcanoes, lava…lots of that. So I was surprised when I got there. It’s a very green country, and it felt a bit like Ireland.” Like Ireland, Iceland is a speck of emerald green in the frigid North Atlantic, a place blessed by its proximity to the warm waters of the Gulf Stream and its cousin, the North Atlantic Drift. But that’s where the similarities between the two countries end—and where Scott began to discover that Iceland is quite unlike anyplace else on earth.

Despite its name, Iceland's countryside turns a lush green during the summer months.

The differences became apparent as soon as Scott’s plane touched down in Reykjavik, Iceland’s ancient capital. “It’s not a typical European capital,” Scott recalled. “It’s definitely a walking city, and very easy to explore on your own. Everyone speaks English very well, because hardly anyone outside of Iceland speaks Icelandic.”  Legend has it that the Vikings who founded Reykjavik decided on where to build their city by way of a highly unscientific method. According to custom, the Viking chieftain Ingolfur Amarson took two ceremonial wooden poles and cast them into the sea as his longship approached the Icelandic coast; the wooden poles bobbed in the water, and where they came to rest, there the Vikings built.

Providence brought the Vikings to Iceland, but it was the fruits of the land and sea that made them stay. Reykjavik translates, loosely, to “Bay of Smokes,” and what the city’s first settlers thought was smoke we now know is steam from geothermal vents. Iceland sits on a hot spot in the Earth’s crust, where the extreme temperatures near the Earth’s core bubble up toward the surface in the form of volcanoes, hot springs and geysers. These geothermal energy sources allow Iceland to create electricity, heat and hot water in efficient, environmentally responsible ways. Geothermal energy makes Iceland’s capital a model for tomorrow’s cities—but the Vikings didn’t know how to harness geothermal power. Rather, they were drawn to the langoustines (sometimes called Norway lobsters) and teeming schools of fish just off the coast. Fishing still accounts for up to 40% of Iceland’s export earnings, and the country takes its fishing so seriously that it nearly went to war over fishing rights with Great Britain after World War II. Beyond the seafood, Scott said there was one culinary delight that stood out in his mind: reindeer. “I had a reindeer burger, and it was absolutely delicious. It tasted a little like venison, very different from hamburger beef, but you could definitely tell it was grass-fed.”

Seljalandfoss

Iceland's Seljalandfoss waterfall, a highlight of Go Ahead's optional excursion to the island's South Coast.

The highlight of Scott’s tour, though, wasn’t the food or the people or the quaint homes of Reykjavik. Instead, Scott singled out his group’s excursion to Iceland’s South Coast as his favorite part of the tour. “Everyone on our tour went on the South Coast excursion, and everyone agreed that it was the highlight of the trip. We saw waterfalls, a black sand beach and a glacier in the course of a single day-trip out of Reykjavik.” When the time came for Scott to leave Iceland, he’d found a new favorite travel destination along with further proof that no matter how much you’ve traveled, there’s always a new way to be pleasantly surprised.

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Fabulous Flavors of Italy

Aug 25th, 2010 by Dan

From small fishing villages in the south to the Tuscan hillside towns further north, from a hearty Bolognese sauce to a light pesto, the sights and tastes of Italy are sure to delight you! While the aromas of Italian kitchens are known worldwide, there are several flavors that define what we’ve come to think of as Italian cuisine. Today, Go Ahead’s Christina Miele takes us on a tour of three of Italy’s culinary delights.

Olive Oil

olive oil, Tuscany, Italian food

The murky green color of the bottle on the right indicates that this is authentic extra-virgin olive oil.

The Tuscan landscape is defined by its rolling green hills, farmhouses, vineyards and olive groves.  In addition to serving as the backdrop for a picturesque drive, walk or bike ride, the olive trees in Tuscany are responsible for some of the finest olive oil in the world. It’s become such a staple in locals’ kitchens that most Italians buy their oil for the whole year at harvest time! Tuscans are proud of and partial to the authentic olio extra vergine di oliva toscano. Extra vergine refers to the lack of acidity of the olive oil—olives turn acidic soon after they are picked, so the “extra-virgin” label denotes the freshest possible olive oil.  Look for a deep, murky green color to distinguish the extra-virgin olive oil from other varieties. Lori De Mori, author of Florence: Authentic Recipes Celebrating the Foods of the World, suggests buying authentic Tuscan olive oil in Florence at La Bottega della Frutta (located on Via dei Federighi) or Zoccali Frutta e Verdura (on Via dei Neri).

Gelato

Quality ingredients and precise recipes give gelato its signature texture.

The Florentine poet, sculptor, painter and inventor Bernardo Buontalenti (whose surname translates to “good talents”) is credited with creating the first gelato and presenting his recipe and technique at the Medici courts. Gelato is comprised of fresh cream, milk, eggs, sugar and flavorings—no thickeners or emulsifiers! The most popular flavors amongst Florentines are nocciola (hazelnut), stracciatella (similar to chocolate chip), pistacchio, and gelato di fiore (plain, made without any flavorings, and the first gelato that mothers give to their babies). The Vivoli family of Florence has perfected dozens of flavors of gelato; stop by for a cone (and don’t be afraid to layer scoops of multiple flavors!) at their 70-year-old shop located near the Church of the Santa Croce on Via Isola delle Stinche.

Cappuccino

A cappuccino's foam becomes an artist's canvas in Italian cafes.

This traditional Italian coffee drink is prepared with espresso and steamed milk, with a layer of foam topped with cocoa, cinnamon, or sugar, sometimes swirled into a design by the barista.  Italians reserve the cappuccino for breakfast, and will rarely drink a cup after midday or after a meal (they consider milk a hindrance to a proper digestion). The name cappuccino is believed to derive from the Capuchin order of Franciscan monks.  “Cappuccio” is the Italian word for a monk’s hood, and the suffix “-ino” indicates a diminutive—like calling someone Johnnie rather than John. The legend of the cappuccino says that the coffee drink’s color so closely resembled the monks’ hoods that people began to use the terms interchangeably. Visit the Rivoire Café on the Piazza Signoria to enjoy a cappuccino under the shadows of the tower of Palazzo Vecchio, one of the most impressive town halls in the country.

What are your favorite Italian ingredients?  Have you been to Italy, and if so, did you find anything surprising about Italian cuisine?  If you haven’t been to Italy, you might consider eating your way through Tuscany and Umbria or the Italian Riviera with Go Ahead Tours!

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Tips on catching some in-flight zzzzz’s

Aug 20th, 2010 by Dan

Whoever said “Getting there is half the fun” never sat in the middle seat on a transoceanic flight! Some airlines are adding beds to their first-class seating areas, and for a small fortune, you can have your own bed in the sky. But for those of us who don’t enjoy an unlimited travel budget, we have to find other ways to sleep during our flights. Here are a few tried-and-true tips to help you get some shut-eye on your next flight.

  • Avoid caffeine and sugar before and during your flight—this one should go without saying, but you might be surprised by the different places you’ll find caffeine and sugar. Be sure to read nutrition labels!
  • Invest in a good neck pillow—these specially designed pillows prevent your head from lolling to one side or another, saving you a sore neck when you arrive. You can buy one for as little as $6, and it might be the best $6 you ever spent.
  • Prepare yourself for sleep—Falling asleep at home is easy because you’re used to a routine. On an airplane, that routine is disrupted, so do what you can to signal to your body that sleep time is approaching. Try doing some light stretches in the terminal to help yourself relax. You might also try wearing sunglasses for an hour before boarding your flight; this will help simulate darkness, which in turn helps to trick your brain into thinking you should be asleep.
  • Eat and drink BEFORE your flight—Eat the meal you would have eaten in-flight while you’re at the airport, and let the flight attendants know that you’d rather not be disturbed when meal time comes. Staying hydrated is an important part of waking up in a good mood, so be sure to adequately hydrate before (and, if necessary, during) your flight
  • Get comfortable—Easier said than done on a cramped flight? Maybe, but there are small steps you can take. Wear comfortable clothes for your flight, remove your shoes, ask for an extra blanket, invest in noise-canceling headphones, listen to relaxing music—every little bit counts!

Do you have trouble sleeping on airplanes? What do you do to make sure you get the in-flight sleep you need?

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