Letters | October 2009
I eagerly read Peter Jon Lindberg’s article about his quest for the best oysters. My husband and I share his passion and have tasted these fruits of the sea around the world, including the exceptional Mali Stons in Croatia. It seems he has yet to discover the oysters from Apalachicola Bay, on Florida’s “Forgotten Coast.” They don’t get any better than they are at Eddy Teach’s Raw Bar (dinner for two $25), on St. George Island. Y’all come on down! —Rhonda Ramey, Columbus, Ga.
Your writer must have dozed off while researching “The World Is My Oyster.” How could he have missed the delicious bivalves from Chincoteague, Virginia? Each year, thousands of people come from all over to savor these delicacies at the Chincoteague Island Oyster Festival. Mr. Lindberg should attend this October and taste them for himself. —Ellsworth Boyd, White Hall, Md.
Change in the Air
Lately my friends and I have been reminiscing about how exciting flying used to be—the anticipation as we packed and headed to the airport; the feeling of freedom and adventure. As I read “State of the Skies,” I was reminded of how much things have changed. The airlines and the U.S. government have taken away our comfort, time, and choices while nickel-and-diming us to death. I hope you do more articles on dealing with today’s challenges. But even if the fares are cheap, the thrill is gone. —Karen Benzel, Carmel, Calif.
Trouble in Paradise
My stomach tightened when I saw your “Maui Loop” driving story. My wife and I recently pushed our luck on Highway 30—without any warning it goes from a well-maintained two-laner to what looks like a goat path clinging to the side of the cliff. My wife was ready to climb over the seat and through the back door as I barely squeezed by an oncoming car. Your article talks about the villages and beautiful views along the way, but please note that this trip is not for the faint of heart. —Terry Moehnke, Fort Dodge, Iowa
Editor’s Note: Drivers should be aware that the road is narrow at points, as writer Andrew McCarthy noted, and use their best judgment.
Keeping it Real in Recco
Thank you for revealing the charms of Recco, where my family has been summering for 30 years. Like Michael Frank, I love that it’s a real town, with grocery and hardware stores, and that you have to drive to Santa Margherita to hear English. Whenever friends show up at our door—usually after visiting Cinque Terre—I tend to greet them with apologies about Recco’s plainness. But after a hike up to Megli, as we eat at Trattoria Al Baretto (dinner for two $70), with its traditional Ligurian food and stunning views of the coast, I realize that there is absolutely nothing to apologize for. —Mary Colombi, Oakton, Va.
Reader’s Find: Africa
My friend and I recently took a trip of a lifetime—a custom tour through South Africa, Zambia, and Botswana designed by Roar Africa. We were not assigned to any assistant; the company’s CEO—South African native Deborah Calmeyer—helped us craft our ideal itinerary herself. As two very picky New Yorkers we had done our research, but Deborah steered us to amazing safari camps, hotels, restaurants, and sites that we would never have discovered on our own. Plus, her local guides were always there to answer our questions. —Beth Piskora, New York, N.Y.
Eddy Teach’s Raw Bar
The restaurant serves oysters from Florida's Apalachicola Bay.
Trattoria Al Baretto
Dine on traditional Ligurian food while taking in the stunning views of the coast.
This travel company specializes in private, luxury expeditions to South Africa, with itineraries reaching into neighboring countries like Mozambique, Namibia, and the island of Mauritius. In addition to set itineraries, the firm also provides the option of designing a customized trip from scratch. Experiences might include a visit to South African vineyards with a wine specialist, a hot air balloon tour of a Namibian wilderness reserve, and a few days of relaxation at a beachfront villa in the Seychelles. The company’s owners are native South Africans, and they select experienced guides from their in-house staff to accompany travelers.