I have been home five days now and am pleased to report zero jet lag!  All I do is abstain from caffeine, alcohol and meat for three days prior to flying, adjust my watch to the destination time on taking my seat in the plane and drink as much water as I possibly can prior to, during and after the flight.  I also resume normal hours upon arrival, e.g. bedtime, meals, etc.  I am happy that the 10 hour time difference between Turkey and Vancouver has not disrupted my return home as it means I have been able to catch up with some of the big pile of paperwork awaiting me.  It also helps that Turkish Airlines delivers exceptional service each and every time!

The olive tree in the picture above was taken in a beautiful small and relatively unknown town called Alacati (, (a-ler-cha-ter)  in the Aegean region of Turkey.  I was told by the owner of the charming boutique hotel in whose garden it sits that it is 250 years old, but a Turkish friend has suggested that it is probably more like 800 years old!  Regardless, it is beautiful, although not producing too many olives these days.

I will be posting photo’s from our tour as well as some new testimonials shortly.  In the meantime, if you are a Windsurfer, you may want to read about Alacati – a windsurfer’s paradise!

As Turkey becomes a more popular destination for North American travellers, so interest in Turkish cuisine is picking up and we are seeing more Turkish influences in local food stores, cafes and restaurants.

Several people have written to ask if I will be leading a culinary tour of Turkey in 2011. Well, having just returned from a one month trip to Turkey, two weeks of which I was leading a private group and the rest of the time I met with Guides, Hoteliers, Restaurateurs and culinary experts, my answer is that even if I do not actually lead a group myself next year, I have the resources and contacts to plan and execute exceptional tours – tours that include history and cuisine – trips for anybody.

I subscribe to the notion that food is a looking glass into a culture and therefore, to really understand the culture, one needs to understand the origin and relevance of its cuisine and eating habits.  For instance, many of Turkey’s dishes evolved from nomadic tribes who used fermentation (yogurt) and saddle-curing (pastirma) to preserve milk and meats.  Others, including the combination of sweet and salty (chicken pilav with fruits and nuts) were the favourites of the Ottoman sultans.  With such a rich and colourful history,it’s no wonder the flavours of Turkey are so varied – and delicious!

You may be stopping in Turkey for a few days prior to a cruise, or wish to add another aspect to your Blue Cruise of the Aegean.  Whatever your interest, I would love to hear from you.