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Meet Your Guides: India Meet Your Guides: India Edition Namascar! More often than not the highlight of a trip are the guides. How well a guide gets along with you, a Wildland traveler, can make or break a trip. Wildland puts a lot of effort into finding the best guides for every area that we travel to. The guides I had the opportunity to learn from and befriend on my most recent trip to India were wonderful. Wildland focuses on using local guides in each area, ensuring that these guides possess a seemingly unlimited wealth of knowledge about their area of expertise. The dates, times, and names they can keep straight is mind boggling. I especially enjoyed chatting with the guides when we had some free time to sit in the car or talk over lunch at a restaurant. We discussed life in India vs life in the states, what sports we liked, what...

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Myanmar is spectacular! A group of 6 intrepid travelers just traveled through Myanmar together and had a blast! Here's Judy to tell us a little bit about it: "We loved our trip. Myanmar is a wonderful place to visit. The people are kind, inquisitive, helpful and beautiful. The food is amazing. The country is spectacular. I highly recommend it to anyone looking to discover a country unspoiled by tourists. But that will only last a couple of more years, so get there quickly!" On accommodations: "I loved the Strand - I've stayed at Raffles in Singapore a couple of times, and this was definitely reminiscent. The hotel in Kalaw was lovely, with wonderful food. We had a Burmese meal the first night and a western meal the second. The western food suffered in comparison!" Favorite moments: "I think my favorite thing was the breakfast in the local tea shop. That was so much...

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Wild Cambodian Sticky Rice Recipe For many years now I’ve been a lover of sticky rice, but on a recent trip to Cambodia I experienced a new take on this delicious dessert. In the streets of a very small and remote town, a man hovered over a large fire meticulously rotating stuffed banana leaves. Our guide handed the man some coins and two very charred pouches were handed over, still steaming hot from the fire. Inside I found a perfectly crisp, golden brown lump of sticky rice. I was amazed and inspired by the taste and texture of this treat and decided I needed to find a way to make it at home. The ingredients and supplies needed for this sticky rice are as follows: 1 C Thai Glutinous Rice 1 C Canned Coconut Milk 1/3 C Organic Sugar 1 Bag Frozen Banana Leaves Toothpicks Aluminum Foil You will also need either a rice steamer...

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Spectacled Bear Spotted in Machu Picchu Sanctuary! We are so excited to hear that an Andean Spectacled Bear was spotted on Thursday, November 25th by a group of Italian tourists on the last day of their Inca Trail Trek. Check out the video they captured: This threatened species is the only native South American bear whose habitat extends from Panama through Argentina. It's largest population resides in the Peruvian Andes. Many of our guests traveling with Wildland Adventures to Peru have helped us make a difference for the Andean bear by supporting local research and conservation efforts.    Fun facts about the Andean Bear: • Andean bears are among the least known and most vulnerable of the eight bear species in the world.  • About the size of an American black bear, the Andean bear spends a lot of time in trees searching for fruit. • Also known as Spectacled bears, these charismatic creatures have unique markings...

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My Favorite Spanish Pintxos Recipe Pintxos? Pinchos? Tapas? There is a difference! Pintxo is the Basque take on the Spanish word pincho. The difference between pinxtos and tapas depends on your Spain locale. First and most important - you never dine on pintxos alone. These delightful morsels are best enjoyed in crowded bars - also known as pintxo hopping - while trading stories about your day. Most people move around on a pub crawl enjoying one or two pintxos in each place. On my recent trip to Northern Spain our guide patiently explained the art of the pintxo which originated in the Basque region in the charming town of San Sebastian. Without rules and limits chefs freely create and the possibilities are endless. We dined on traditional pintxos with combinations of chorizo or bacon with manchego or blue cheese along with simple easy to assemble varieties pairing pickled vegetables and anchovies. The more elegant Michelin-style...
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Wild Bloggers

Kurt Kutay
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Grettel Calderon
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Jonathan Burnham
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Rachael Garrett
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Chris Moriarty
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Anne Kutay
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Tim Hocking
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