New York Travel Writers Association

Articles

The Art of Travel

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Photo credit: NYTWA
The Art of Travel
This month Susi explores the world of travel — on our planet and beyond — through the eyes of an artist, a documentary filmmaker and a teacher.

PATRICE SAMARA

Patrice Samara is president of Triumph Communications Group, Inc., a Strategic Consulting, Communications, Global Events, Media Production, Publishing & Market Representation organization and COO of Wordeee, a publisher. She is an Emmy award-winning documentary producer and lifelong entrepreneur.

Samara is an inveterate travel junkie and foodie.

Website: www.triumphnewyork.com

NEME ALPERSTEIN

Neme Alperstein is a retired New York City elementary public school teacher who taught for 29 years. She is currently a Teaching With Primary Sources Teachers Network mentor for the Library of Congress.  She is also a doctoral student whose focus is STEM learning through video conferencing.

Alperstein (along with California friend and colleague Pam Leestma) was NASA’s first recipient of the Excellence in Teaching Award for technology and science.

MARGRIT NEWMAN

Margrit Newman is an avid world traveler who incorporates the cultural and natural aesthetic of her adventures in places such as Europe, Asia, Africa, North and South America into her artwork. She is fascinated by the confrontation of the real and abstract world, which is reflected in her painting/photography works. Newman also created a series of “Magic Dolls” inspired by voodoo and tribal art from South America.

Website: www.margrit-newman.com

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Avocado Toast 2.0

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Avocado Toast 2.0

QSR Only in Brooklyn–a restaurant that serves avocados and only avocados in the sprawling Industry City Food Hall.

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Accidental Restaurateurs

Extreme fried Chicken

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Accidental Restaurateurs

Everett Potter’s Travel Report. Just when you thought nothing new could happen to fried chicken along came the Honey Butter Fried Chicken Folks

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Eating Louisiana

Culture and Cuisine

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Photo credit: Nanette Bedway
Eating Louisiana

FlavorForays.com Louisiana culinary immersion

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Why San Francisco is a Gastronomic Paradise

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Why San Francisco is a Gastronomic Paradise

Stellar ingredients, talented chefs and a discerning dining public keep San Francisco at the top of the dining game.

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Let’s Travel! Radio March 2017

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Let’s Travel! Radio March 2017

American Folklore, Books, Filmmaking

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License to Mill

Best Bread

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License to Mill

Hotel F&B. Chef Adam Leonti’s freshly milled flour for bread and pasta will put Harvey restaurant in the new Williamsburg Hotel in Brooklyn on the map.

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From Skin to Fin: How to Use Every Part of Fish

Fish Tales

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Photo credit: Mariana Massey
From Skin to Fin: How to Use Every Part of Fish

Hold the Blue Cheese. We’re not talking chicken wings.  Chefs are using every part of fish and fighting invasive species by eating them.

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Custom Cakes as a Point of Difference

Sweet

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Custom Cakes as a Point of Difference

Hotel Bel-Air exec pastry chef Garry Larduinat creates a cadre of wow worthy cakes inspiring nearly 200K Instagram followers.

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6 Ski Trends to Watch in 2017

Cutting-edge technology, eco-friendly practices and more on the slopes via USNews.com

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Snowmaking control room Blue Mountain PA
Photo credit: Blue Mountain Resort
6 Ski Trends to Watch in 2017

Ski resorts use to pride themselves on accumulating record amounts of snow as a way to prove they didn’t need to bring out snow machines to afford powder hounds the chance to cut first tracks. But as times (and the climate) have changed, new thinking about snowmaking, environmental conservation and technology are changing the ski industry and the snow sports vacation experience as you know it. Here are six ways skiing is getting a shake-up in 2017.

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