Pharmaceutical regulations are different in each country, so getting a new supply of meds on foreign soil isn’t as simple as it sounds. First, visit the U.S. State Department website to ensure your pills are legal: narcotics, psychotropics, and stimulants are banned in some destinations. Next, you’ll usually have to get a local prescription (you’ll need to know both the generic name and dosage for your medication). To find an accredited, English-speaking physician, check with the local consulate or the International Association for Medical Assistance to Travellers, whose doctors often make house calls to hotels. Be sure to fill your prescription at a pharmacy recommended by the doctor or attached to a clinic or hospital—counterfeit drugs have become increasingly common abroad.
K.C. didn’t invent barbecue—it perfected it. So says Doug Worgul, author of The Grand Barbecue. No surprise K.C.’s distinctive ’cue topped our America’s Favorite Cities survey. Worgul tells T+L where to get a bite.
“At Arthur Bryant’s(pictured; $$), the floors are greasy and it looks like the walls haven’t been painted in 20 years—but you won’t care once you try the brisket.”
“Major blues acts have played BB’s Lawnside BBQ($$). Order the ribs; they’re not too sweet and not too spicy.”
“You can watch the meat being cooked outside at Woodyard Bar-B-Que($). They do a really interesting smoked barbecue hamburger.”
We’ve all been there: only one outlet free in the airport terminal and you've got both a dead laptop and a dying phone. Or in the hotel, with one adapter and too many gadgets to charge.
Enter Ventev, whose tiny two-way wallport acts like a power strip for juice-hungry road warriors. It has one standard US electrical plug (a converter is still necessary abroad; we love this one) and two USB inputs at the bottom. They charge gadgets up particularly fast, and the eye-catching colors on the tangle-free connectors have us ditching our standard issue cables.
Nikki Ekstein is an Editorial Assistant at Travel + Leisure and part of the Trip Doctor news team. Find her at on Twitter at @nikkiekstein.
Any store can put out a catalog or a little circular that focuses on its brand, but few would dare print a full-color, oversized glossy and sell it for $25. That's exactly what Saturdays, a New York City-based surf shop has done with it's massive Saturdays Magazine.
The second issue (out now) is a celebration of all that's great about print: It's heavy, its pages make noise as you turn them, and it falls open with a satisfying "thunk." The magazine, which was printed in Iceland (watch this video of it coming off the press), is so massive you might not be able to fit it in your carry-on bag. But if you do, inside you'll find striking multipage spreads of surfers at work and at play, interviews with artists like Larry Clark and Christo, and projects from photographer Bruce Weber and designer Hedi Slimane. What you won't find is a hard sell for surfboards.
We spoke with Saturdays co-owner and Saturdays editor-in-chief Colin Tunstall. Here's what he had to say:
What's a little surf shop with two locations in New York and two in Japan (the newest in Kobe) doing putting out a 300+ page oversized doorstopper of a magazine? Colin Tunstall: I've always wanted to produce magazine. Before starting Saturdays I worked in publishing for 10 years. The concept was simple, we just wanted to produce something cool. We decided to focus on Q&A's with people we thought were interesting. We cast a wide net and embraced the variety of backgrounds, ages and locations of everyone to define the common thread of our lifestyle.
The food truck trend isn’t just for Americans—Paris, a culinary epicenter, is expanding its street food scene as well. The latest is Glaces Glazed, a high concept ice cream peddler with fearless flavors given appropriately rock and roll names.
Top flavors include Smoke on the Water (Madagascar vanilla with organic hemp seeds), Black Sugar Sex Magic (dark chocolate sorbet with wasabi and ginger) and Orange Mécanique (the French title for A Clockwork Orange, is orange and Campari sorbet with balsamic reduction).
If you miss the truck, pick up a carton before your flight home at Lafayette Gourmet, a part of Europe’s largest luxury department store, Galeries Lafayette.
Maria Pedone is a digital editorial intern at Travel + Leisure.
The mezzo-soprano Isabel Leonard makes her role debut as Blanche de la Force in the Metropolitan Opera’s production of Dialogues of the Carmelites, May 4-11. Francis Poulenc’s opera, the gripping story of a convent of nuns caught up in the tumult of the French Revolution, returns to the MET for three performances in John Dexter’s landmark staging, led by conductor Louis Langrée.
Ms. Leonard, recently won the prestigious Richard Tucker Award, has also just made her debut on Sesame Street. She takes time from rehearsals at the MET to speak with T+L.
Tell us about your appearances in Sesame Street. Since it is filmed in New York, I suppose it didn’t involve travel.
It actually involved a bit of travel. Last summer, I was in Glyndebourne, the opera festival in England, when the MET called to say that Sesame Street was planning a segment called People in Your Neighborhood, with Murray the Monster and Ovejita, the bilingual lamb character who speaks Spanish, and asked if I would interested in appearing on the program. I said I would be there in a heartbeat, even if I were on the moon! On a Thursday morning, I went to rehearsal at Glyndebourne, got on a plane that night from London, flew to New York and made it home around one in the morning. The next day, I got up and ran errands like any New Yorker, then went to the MET, put on my costume as Rosina from Barber of Seville, and to the shoot with the Muppets. We finished around 7 pm. I rushed to the airport, made my plane, and was back in rehearsal in Englandby the following afternoon.
Pros: Lavanila’s latest is 100% natural (no phthalates, no aluminum). It’s so natural, in fact, that the first three ingredients are aloe, corn, and coconut derived. Added bonus: it smells like fresh-baked lemon cookies.
Cons: I literally have nothing bad to say about this deodorant—except that it was so wonderful it forced me to write a blog post about deodorant (not the sexiest topic). But hey, everybody uses it, right? Right?
Kathryn O'Shea-Evans is an associate editor at Travel + Leisure. Follow her on Twitter @ThePluckyOne.
Amidst the macho world of iron chefs and gastropubs, feminine plays on food are scarce. Three-star Michelin chef Anne-Sophie Pic, however, decided to take the girly route with her latest Parisian restaurant, La Dame de Pic. Pastel pink and peach colored menus are first presented in fragrant scent strips. The aromatic theme then carries to the food, which starts with coffee- and peppermint-infused butter and multigrain toast.
Palates are kept sweet on Pic’s three-course lunch menu with strong fruit accents, including foie gras with a zesty lemon confit, a rouleau of suckling pig with fresh figs matcha, and a chestnut panna cotta with grapefruit gel for dessert. While La Dame de Pic flaunts a ladylike atmosphere, the flavors in its complex and daring dishes are anything but delicate.
Maria Pedone is a digital editorial intern at Travel + Leisure.
What's it like to mix drinks on a cruise ship? In the May issue of Travel+Leisure, writer Bruno Maddox tells all in I Was a Cruise Ship Bartender.
Maddox has already practiced his brand of immersion journalism by working as a Las Vegas hotel concierge and renting a private island for T+L, but we wanted to know what it was like to be among the crew chasing down fluttering napkins and serving up Baileys Banana Vanilla Thrillas on a massive floating hotel.
Here are some of Maddox's insights:
What was your first thought when you got this assignment? Bruno Maddox: Well, it was December, and the thought of a sunny cruise in the Caribbeandid obviously hold some appeal, but the job itself sounded pretty bad. I knew there'd be uniforms. There would also almost certainly be mandatory grooming, shaving, etc., which is always a nightmare, and then there was going be the pure living hell of having your photo taken, for hours, in a crowded public space... and if all that weren't bad enough I'd be making high-degree-of-difficulty cocktails for people primed to expect flawless service. But you know. This is what I do. It's like being a soldier. When your commanding officer tells you to go, you go.