Vol. 1/ Issue 16/ October 2023
CONTENTS BIG WEEKLY BLEND 5. Editors Block 6. October Musings CELEBRATE THE ARTS 8. Music News & Interviews 10. Foghat’s “Sonic Mojo” Album EAT, DRINK & BE MERRY 12. Freaky Fruit & Fall Produce 16. Chicken Legs in Wine & Figs 18. Fall Dessert & Wine Pairings 20. A Visit to Two Trees Dis�lling TRAVEL DESTINATIONS 22. The Wonders of Greenland 30. Mediterranean Cruises 32. California’s Sequoia Country HISTORY & HERITAGE 36. Historic Ironbridge Gorge UK 40. Remembering Lieutenant John Mecca PERSONAL & PROFESSIONAL GROWTH 42. Unveiling The Burdens We Carry 44. Rela�onship Between Trust & Change
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Tas�ng at Two Trees Dis�llery
EDITORS BLOCK “The purpose of life is to live it, to taste
experience to the utmost, to reach out eagerly and without fear for newer and richer experience.” Eleanor Roosevelt (October 11, 1884 - November 7, 1962) From freaky fruit and produce trends to desserts and wine pairings, recipes, and “healing spirits,” this issue celebrates the bounty of fall with delicious food and drink features, plus, bucket list travel des�na�ons, music news and interviews, a trip down memory lane, and personal and professional growth advice. Hear about legendary band Foghat’s 17th studio album “Sonic Mojo,” and newcomers TrancEnd who have just released their debut album “Lilac,” and The Bergamot’s award-winning documentary “State of The Unity” that followed their 50-state journey across America on a quest for unity. Plus, music industry veteran Steffan Franz shares his backstory of working with bands like Jane’s Addic�on and the Beas�e Boys to producing concerts in parks all over San Francisco. Travel takes us on a small ship expedi�on to remote and icy Greenland, out cruising the beau�ful Mediterranean, living history museums in Ironbridge Gorge in England, and to central California to explore Sequoia and Kings Canyon Na�onal Parks and the fes�ve local communi�es.
FRONT COVER IMAGE: Take a Boat ride to the ice�ord on Page 22
BIG BLEND MISSION STATEMENT: Big Blend is a company based on the belief that education is the most formidable weapon that can be waged against fear, ignorance and prejudice. It is our belief that education starts at home and branches outward. Education leads to travel, and travel leads to understanding, acceptance, In closing, this issue also remembers the late and appreciation of cultures and customs Lieutenant John Mecca who served in Desert Storm, Somalia, and Hai�; shares expert insight different to our own, and ultimately to world on facing the “ghosts of our past;” and reflects peace. Our company is further based on the on the rela�onship between trust and change. principle that networking, communication, and helping others to promote and market Here's to Living Life to the Fullest! themselves leads to financial stability; thus paving the way to better education, travel, and Nancy J. Reid and Lisa D. Smith Big Blend’s the spirit of giving back to the community. This mother-daughter publishing, podcas�ng, and travel team magazine is developed by Big Blend Magazine™, copyrighted since 1997. No part of it may be reproduced for any reason, without written permission from Big Blend Magazine. Although every effort is made to be accurate, we cannot be held responsible for inaccuracies or plagiarized copy submitted to us by advertisers or contributors. PAGE 5
OCTOBER MUSINGS…
From heroes and villains to soups and desserts, this episode of Big Blend Radio’s “Big Weekly Blend” podcast features a fascina�ng conversa�on that celebrates this month and week’s na�onal and interna�onal holidays, pop culture, and historic happenings
Visit our site: h�ps://�nyurl.com/ycy5z5uj
Listen above in the YouTube player or download the podcast on Acast.
- Shelley Whizin – Transforma�onal Life Coach & Author. Visit: h�ps://www.shelleywhizin.com/
For this week's Music Playlist "Indigenous Voices," Reading List, Ar�cles & Recipe List,
- Dr. Diane Dobry –Writer, Memoirist & Podcaster. Visit: h�p://www.ge�nghungary.com/
FEATURED GUESTS: - Margot Carrera – Fine Art Nature Photographer. Visit: h�ps://www.etsy.com/shop/margotcarrera/
Big Blend Radio’s “Big Weekly Blend” podcast airs every Sunday, here: https://tinyurl.com/medbcwd66
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THE BERGAMOT - STATE OF THE UNITY
This episode of Big Blend Radio features music duo Jillian Speece and Nathaniel Hoff, The Bergamot, who talk about their award-winning documentary "State of The Unity." Watch here in the YouTube player or download the podcast on Acast. The film follows Jillian and Nathaniel who on
January 2nd, 2016, set out on a tour of all 50 states of America, spreading a message of unity through performing 265 shows and by invi�ng the curious to sign their message of unity on their sta�on wagon known as The Unity Car. “State of The Unity” is out on digital release now! More: h�ps://www.stateo�heunity.com
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TRANCEND BAND
This episode of Big Blend Radio features the eclec�c and musically diverse North Carolina based band TrancEnd, who recently released their debut album LILAC! It’s a fantas�c and trippy blend of Prog, Trip-hop, Electronica, Groove & Pop. Watch here in the YouTube player or download the podcast on Acast.
Band members featured on the podcast include Bri�any LeAnn – Vocals (song lyrics and melodies); Evan Maurus – Guitar (song writer, arranger, coproducer); Ian Maurus – Drums; Zachary Maurus – Guitar (audio engineer, co-producer, mixing and mastering, live show automa�on). More at h�ps://trancend.band
MUSIC INDUSTRY VETERAN STEFFEN FRANZ
Enjoy this Big Blend Radio conversa�on with music industry veteran Steffen Franz, founder of Independent Distribu�on Collec�ve (IDC), which is celebra�ng 20 years of is a music marke�ng, distribu�on, and event produc�on in San Francisco. Watch here in the YouTube player or download the podcast on Acast.
around the San Francisco Bay Area and has executed successful music marke�ng campaigns for a diverse array of independent labels and ar�sts. IDC partnered with Illuminate The Arts and the SF Recrea�on & Parks Department to bring free live music to San Francisco, together hos�ng over 500 concerts across the city.
IDC has produced hundreds of live events in and PAGE More: 9 h�p://www.independentdistro.com/ PAGE 9PAGE 9
FOGHAT SET TO RELEASE “SONIC MOJO”
The Kings of Boogie Rock Keep On Rockin’ with Their 17th Studio Album! 10, 2023, in the form of their highly an�cipated and long-awaited 17th studio album—their first in seven years--on the band’s label, Foghat Records, which is distributed by Select-O-Hits (part of the Sun Records family).
This episode of Big Blend Radio features Sco� Holt, lead vocalist and guitarist for FOGHAT, who talks about his music career that includes being Buddy Guy's guitarist for 10+ years, working with FOGHAT, and their new album, "Sonic Mojo." Watch there in the YouTube player or download the podcast at Acast.com. Sonic: a frequency with the audibility range of the human ear of waves and vibra�on Mojo: a charm or amulet thought to have magic powers "Sonic Mojo" is exactly what FOGHAT will be bringing to their loyal legion of fans on November
It will be available as a single CD with 12-tracks and a six-page gatefold cover, as well as an 11-track, limited edi�on 180gram, purple neon vinyl. Digital pre-orders are now available (including CDs available on Amazon), while CD and vinyl (including autographed copies) and merchandise bundles are available for preorder. On “Sonic Mojo,” founding member, drummer and leader of the pack Roger Earl is joined by stalwart guitarist, engineer, and co-producer Bryan Basse� (formerly with Wild Cherry and Molly Hatchet), funloving bassist Rodney O’Quinn (long�me member of the Pat Travers Band), and on lead vocals and guitar, Sco� Holt (who toured and recorded with the legendary Buddy Guy for 10+ years). approach to their loud, heavy, blues-rock that fans everywhere can’t get enough of. The new album absolutely cements Foghat’s �tle as the undisputed Kings of Boogie Rock as it
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In fact, three songs on “Sonic Mojo” have special meaning for Roger Earl, as they were co-wri�en by Simmonds, the man who gave Roger his first break back in 1967 as a member of Savoy Brown. Sadly, shortly a�er wri�ng these songs, Kim passed away in December 2022. Formed in 1971, when Earl, lead vocalist/guitarist Lonesome Dave Pevere�, and bassist Tony Stevens le� the Bri�sh blues-rock band, Savoy Brown, Foghat has earned eight Gold records, one Pla�num record and one double-Pla�num record. They con�nue to release new music every few years, and are in constant mo�on on the road, maintaining a rigorous touring schedule that has been a staple of the band since its forma�on. They sadly lost Lonesome Dave Pevere� in 2000, founding lead guitarist Rod Price in 2005, and former bassist Craig MacGregor in 2018, but Roger Earl keeps banging and kicking to keep Foghat’s musical legacy going.
showcases the band’s trademark crunchy riffs, soaring slide guitar leads, infec�ous melodies, bluesy influences, and their take-no-prisoners The album’s recently released first single, “Drivin’ On,” was co-wri�en by the late Kim Simmonds, Roger’s friend and former Savoy Brown band mate.
“I will rock un�l I drop,” is Roger’s favorite saying when it comes to Foghat and his life in general. Order the album and keep up with Foghat’s touring schedule here: h�ps://foghat.com
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FALL PRODUCE TRENDS FOR 2023 THIS GOES IN THE MAGAZINE BEFORE RUTH’S RECIPE SEE ATTACHED EXTRA VERTICAL IMAGE AND PODCAST IMAGE (YOU HAVE THE REST FROM THE WEBSITE ARTICLE
By Linda Kissam
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Green Dragon Apples
Buddhas Hand encases a so�, succulent, seed-filled emerald-green interior.
Linda Kissam & Robert Schueller on Big Blend Radio: Watch here in the YouTube player or download the podcast on Acast.
Blood Orange: A complex flavor that's reminiscent of navel oranges but is more floral and tarter. Muscato Grapes (new freaky fruit packaging): Presents with a crisp texture and mouthwatering, juicy interior. Pomegranates: A sweet, tart fruit with thick, red skin. While the skin is not edible, it holds hundreds of juicy seeds that you can eat plain or sprinkle on salads, oatmeal, hummus, and other foods. Rambutans: A fruit that can taste tart and sweet.
The culinary world is ever evolving, and 2023 is no excep�on. With a blend of health-conscious choices, quirky op�ons, and indulgent delights, so far, 2023 has been a deligh�ul gastronomic journey. But hold on, the year is not over. Fall offerings bring a promise of even more goodness and fun �mes. Here are the top food trends for fall 2023. You can find each at most upscale markets near you or by going to Melissa’s Produce online h�ps://www.melissas.com/ Let’s begin with produce that is trending for the upcoming “Freaky Fruits” season that leads up to Halloween. Dragon fruit (white, red, yellow): A tropical fruit na�ve to Mexico and Central America. Its taste is like a combina�on of a kiwi and a pear. Passion fruit: A type of passionflower. It has a tough outer rind and a juicy, seed-filled center.
Cherimoya: A custard like, heart-shaped fruit that has a greenish skin and creamy, white flesh. Cactus Pears: Very sweet and can be eaten raw, right from the plant. Depending on the level of ripeness, they can range from slightly sweet to syrupy sweet. Papaya: A yellow-orange fruit with edible seeds. Papaya’s benefits include lowering blood sugar, reducing inflamma�on, and helping with weight loss. Jackfruit: Under its thick, bumpy green rind is a stringy yellow flesh that you can eat raw or cooked in a variety of dishes. (Its seeds are also edible.) Starfruit: A sweet and sour fruit that has the shape of a five-point star. The skin is edible and the flesh has a mild, sour flavor Buddha’s Hand: The aroma�c rind of the Buddha’s
Kiwano Melon: A spiky, golden-orange shell
Con�nued on Next Page… PAGE 13PAGE 9
Lime Slime Punch
Fall Produce Con�nued…
Hand infuses perfectly in alcohols like vodka or gin. Mangosteen: A tropical fruit with sweet juicy white segments of flesh inside a thick reddish-brown rind Finger Limes: Finger limes are described as citrus caviar because the texture of the pulp resembles caviar. The pulp contains small round vesicles filled with juice that provide a burst of refreshing acidity and flavor with every bite.
LIME SLIME PUNCH RECIPE
Melissa’s Freaky Fruit Recipe - Servings 6-8 Ingredients 6 tablespoons Melissa’s white chia seeds 2 cups warm water 3 cups limeade Green food coloring Direc�ons 1. Mix 6 tablespoons of chia seeds into 2 cups of warm water, s�rring well to distribute. 2. Refrigerate mixture overnight. 3. The next day, slowly add three cups of limeade to the mixture, whisking to break up any clumps and incorporate the two liquids.
4. Add 2-3 drops of green food coloring to achieve desired color. Recipe Note: Chia seed contain natural pec�n, making the texture a thicker drink. However, if the texture is too thick, simply add more water or limeade Be sure to check out the Freaky Fruit® Ghostly gatherings recipes featuring the fruits men�oned above. Each recipe screams Halloween haun�ngly delicious fare. Recipes like Zombie Eyeballs, Severed Hand Pies, and Lime Slime Punch are sure to bring zombies, monsters, and ghosts to your table this year. See: h�ps://www.melissas.com/pages/freaky-fruit Next up, I think you’ll also love discovering these special seasonal and trendy items, available now for your fall table. Pink Pumpkins: Pink pumpkins have a much milder flavor than tradi�onal pumpkins — perfect for decora�ng or in pumpkin purees and pies. Mini and ornamental pumpkins & gourd: Ornamental Gourds and pumpkins are wonderful, interes�ng decora�ons for the holiday season
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Rambutan Eye Balls! varying in size from 3-5 inches. This small fruit comes in many different varia�ons, colors, sizes, and shapes.
Shallots: Like garlic, leeks, and onions, shallots are a flavor-building vegetable in the allium family.
Persimmons: Fuyu, Hachiya, Chocolate Persimmons, and Cinnamon Persimmons: An edible fruit that resembles a large tomato and has very sweet flesh. Pomegranates: When ripe, an orange-sized fruit with a tough reddish outer skin and sweet red gela�nous flesh containing many seeds.
Pearl Onions: Tiny onions that are smaller than boiler onions and contain a sweet, mild flavor. They are available in white, red, and gold varie�es. Brussel Sprouts: Look like miniature cabbages. Tas�ng similar to regular cabbage, these fresh nu�y-flavored sprouts have a solid and dense texture.
White Asparagus: The flavor is milder and more Green Dragon Apples: A light, sweet, low-acid apple delicate, with a slightly bi�er taste, when compared with yellow/ green skin. to green asparagus. PinkGlow Pineapple: Delicious and unique flavor with notes of candy pineapple aroma�cs; Less sour than a tradi�onal pineapple; Juicier and sweeter. Quince: A hard, acidic, pear-shaped fruit o�en used in preserves. Witch’s Cauldron Ke�le Corn: Made with GMO-free popcorn, this sweet treat delights with fluffy pieces of popcorn coated with sugary goodness and a touch of salt. Carmel Apples: Granny Smith apples, sweetened condensed milk, bu�er, dark corn syrup, light corn syrup, vanilla extract, and chopped peanuts. Baby Yams & sweet potatoes: Baby Japanese Yams have a white creamy interior and a red colored skin, with a flavor and texture reminiscent of chestnuts.
Steamed Chestnuts: Chestnuts can be quite bi�er or sour when raw. But when you cook or roast it, the taste gets be�er. Roasted chestnuts are the most common culinary adapta�on you would find out there. Roasted chestnut is sweet in the likeness of sweet potato. Unlike other nuts, it doesn’t exactly have a nu�y flavor. Fall 2023 promises a blend of tradi�onal and innova�ve culinary experiences. Whether you're a food enthusiast or a casual diner, there's something for everyone. Step in and explore these trends to discover new favorites. Linda Kissam ‘Food, Wine & Shopping Diva’ is a professional travel, food, and wine writer based out of Arizona and the Pacific Northwest, who specializes in easy, breezy des�na�on stories sharing her favorite things about the places she visits. Visit www.AllInGoodTaste.info.
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The recipe is by Ruth Milstein, with drink pairing �ps by Howard Milstein Ruth Milstein on Big Blend Radio: Listen here in the YouTube player or download the podcast on Acast.
Chicken legs are a favorite part of the chicken for both diners and chefs. This quick and preeminent dish of chicken legs bathed in wine, mushrooms, and herbs is wrapped in fresh figs. The chicken absorbs the wine and figs during the slow cooking for the wonderful flavors of the rich sauce.
Makes 6-8 servings. We may think that figs and thyme are a somewhat strange combina�on, but you’ll be surprised – it is extraordinary! The salty-sweet ingredients of the sauce in this dish are a superla�ve way to augment chicken that can some�mes get a bit boring. I always look forward to crea�ng a new chicken recipe! It’s not hard to make, and prepara�on �me is minuscule.
Ingredients: 6 chicken legs with thighs 3 tablespoons honey 3 tablespoons olive oil 2 medium size red-purple onions, peeled and sliced into strips 1-pound white mushrooms, washed and sliced 6 garlic cloves, peeled and sliced 2 tablespoons fresh thyme leaves ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1-pound fresh red figs, cut in halves 1 cup port white wine Scallion and figs for garnish Method: In a large bowl put the chicken and honey. Rub it in well un�l the chicken is coated on all sides. Add the olive oil, onion, mushrooms, garlic, and thyme leaves.
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Chicken Legs in White Wine and Figs Season with salt and freshly ground black pepper. Arrange the chicken legs in a large baking pan and set aside. In a small pot place the figs and the wine and cook over a low-medium heat (approximately 10-12 minutes). S�r the mix un�l the figs so�en. Let it cool a bit and pour it over the chicken mixture. Bake uncovered in a preheated 400 ° oven for 40 minutes un�l the chicken gets a reddish-brown color. Transfer the chicken legs, vegetables, and figs to a large serving pla�er and garnish with scallions. Kids will love this dish! You may want to serve it to them with a colorful salad and mashed potatoes. Howard’s drink pairing sugges�ons: Enjoy a nice Pale Ale, English Stout, or Dark Lager with this dish. You can also try a beau�ful Marssane, arguably the best white wine in Provence. Ruth Milstein is the author of the Gourmand awardwinning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine”. For more of Ruth’s recipes see www.RuthMilstein.com PAGE 17
By Peggy Fiandaca, co-owner of LDV Winery in Arizona
Peggy Fiandaca on Big Blend Radio: Watch here in the YouTube player or download the podcast on Acast.
Try these two wine �ps for pairing with desserts. 1. Wine should be sweeter than the food. 2. Wine should have enough acidity to balance sweetness. Late harvest wine is produced with grapes le� on the vine un�l they have reached a high sugar level (usually close to raisins). Fermenta�on is then stopped with sugar remaining. For�fied wines are those that have had a high alcohol liquor or spirit (up to 70% alcohol content) added to an already made sweet wine. Port would be a good example or LDV Winery’s Epilogue is a Pe�te Sirah for�fied with grape spirits.
Fall Dessert Pairing Ideas: • Sweet Plum Tart with Rosemary & Sea Salt, pair with a late harvest or Riesling ice wine. • Apple Crumble pairs with a subtle wine like Dry Riesling. • Crème Brulée, pair with a sweet, low acidic Sauterne. • Dark Chocolate Flourless Torte, pair with a dry Pe�te Sirah. For more about LDV Winery, visit h�ps://ldvwinery.com/ PAGE18
A VISIT TO TWO TREES DISTILLING Taste the “Healing Spirits” of Asheville, North Carolina This episode of Big Blend Radio's 1st Tuesday "Adventures in Asheville" Show features an onsite tour and tas�ng at award-winning Two Trees Dis�lling in Asheville, North Carolina. It's all about good taste, sustainability, and flavorful fun! Featured guests include Joe Ford & Joe Ragazzo from Two Trees Dis�lling, and cohosts Steve & Karen Wilson, owners of The Lion & The Rose Bed & Breakfast. Listen here in the YouTube player or download the podcast on Acast.
industry progress in saving trees like the American White Oak. Two Trees Dis�lling offers free tas�ngs at their tas�ng room which provides an open view into the behind-the-scenes work at their produc�on facility. During the tas�ng you will most likely find a few favorites, you can purchase a cocktail onsite, and, the actual product. Choose from their WoodCra�ed Bourbon Whiskeys, Folklore Bourbon Series, or Premium Two Trees Vodka. Perfect for sipping or mixing, each of their Two Trees Flavored Whiskeys pours a smooth and authen�c flavor profile, with a delicious selec�on that includes Carolina Peach, Scorched Brown Sugar, Candy Apple, Sea Salted Caramel, Michigan Cherry, Cinnamon Spice, Peanut Bu�er, Golden Honey, Crisp Apple, plus, their signature Batch 314. And if ready-to-drink cocktails are your style, check out their Manha�an and Old-Fashioned Bourbon Whiskeys!
As you can hear in the podcast, Two Trees Dis�lling cra�s fine spirits by pairing quality grains and fresh Appalachian Mountain water with the right char and toast of wood. No ar�ficial ingredients are used, and their process is uniquely sustainable. In fact, by u�lizing less than 10% of the wood that’s needed for tradi�onal barrel-aging of spirits, Two Trees’ “Sustainably Matured™” ini�a�ve can reduce the industry’s dependency on wood by 90%! It’s fantas�c that while they cra� their Two Trees spirits, they also work with other brands to help the
Adding to their growing list of awards, Two Trees Dis�lling recently won “Best Dis�llery” in the “Best of Asheville” Awards. Learn more at h�ps://twotreesdis�lling.com/ Big Blend Radio's "Adventures in Asheville" Show airs every 1st Tuesday. Follow the show: h�p://�nyurl.com/3ewrb9b4 and learn more about The Lion & The Rose Bed & Breakfast which is located in the Mon�ord Historic District, at h�ps://www.lion-rose.com/
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DISCOVER THE WONDERS OF GREENLAND… ON A VOYAGE WITH ALBATROS EXPEDITIONS by Debbie Stone
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Waterfall in Kangerlussuaq You’ve probably heard the opposite is true when it comes to Iceland and Greenland. Iceland is green and Greenland is ice. But perhaps you didn’t know how these names came to be.
Debbie Stone on Big Blend Radio: Listen here in the YouTube player or download the podcast on Acast.
Story has it that se�lers in Iceland wanted to trick their fellow Norsemen into keeping away from their verdant paradise. They decided to call their home “Iceland,” hoping to discourage others from coming to its shores. As for Greenland, Erik the Red, an Icelandic murderer who was exiled to the island, is responsible for giving this island its name. He wanted to a�ract se�lers to the place and “Greenland” sounded invi�ng and desirable. However, when people got there, they found an inhospitable world of white, comprised of ice, snow, and glaciers. Knowing that almost 80% of Greenland is covered in ice, however, did nothing to deter me from visi�ng this des�na�on. In fact, it was one of the primary reasons for making the trip to this Arc�c na�on. The country had been on my bucket list for quite some �me and I finally had the opportunity to experience its splendor.
I opted to travel with Albatros Expedi�ons on an eight-day Disko Bay voyage in West Greenland. You might be curious why I chose to explore Greenland via ship. Despite its massive land size, there are no roads or railway systems that connect se�lements to one another. Yes, there are roads within the towns, but they end at the outskirts. All travel is basically done by plane, boat, helicopter, snowmobile, or dogsled. Boats are the most popular mode of transporta�on. Con�nued on Next Page…
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Boat ride to the ice�ord
Greenland Con�nued… Taking a cruise is the easiest and most convenient way to explore parts of the country in a rela�vely short �me. Due to the country’s size, most i�neraries focus on a specific geographical area. Albatros Expedi�ons has been offering trips to the most remote regions in the world since 1985. The company is a pioneering polar expedi�on cruise operator with a stellar reputa�on for sustainable travel in the industry. Its ships are modern, state-ofthe-art vessels that are designed to reduce their carbon footprint and minimize their environmental impact. They are built for fuel efficiency and reduced emissions. making them a great choice for eco-conscious travelers. The ship I was on, Ocean Albatros, which launched this past June, is the newest of the company’s ships. It boasts 94 staterooms and suites, all with unobstructed sea views, most with their own balcony, two restaurants (the main dining room and Hot Rocks, a specialty restaurant where you cook your meal on a hot stone), a spa, sauna, bar, lecture lounge, two hot tubs, pool, gi� shop, library, fitness room, and panoramic observa�on lounge. Décor is Scandinavian in design with clean lines and contemporary furnishings. Though the rooms had good views, most passengers spent much of the �me outside on the decks or mingling in the other public spaces. There were 164 passengers on the ship, and they hailed from across the globe. It was fun hearing all the different languages, making it feel like a mini U.N.
We all shared some commonali�es despite our varying backgrounds: an urge to visit this Arc�c des�na�on now due to the impending disappearance of the ice; a love of nature and wildlife; a desire to seek authen�c and unique experiences with varying degrees of physical ac�vity and cultural immersion; and an apprecia�on for the fact that mass tourism has yet to swallow this island like it has in neighboring Iceland. To experience such a unique and unspoiled place without crowds was very prominent in most people’s minds. Meal�me on the ship was a treat. Ample buffets are the norm for breakfast and lunch. Dinner is a table service affair. There are plenty of choices for carnivores, pescatarians, vegetarians, etc. There’s also a�ernoon tea, with cakes and finger sandwiches. Cookies and hot drinks are available all day. Just know you won’t go hungry! And of course, there’s always the op�on of ea�ng at one of the restaurants in the more sizeable towns instead of returning to the ship at midday for lunch. I took advantage of this opportunity twice, relishing local seafood soup, fresh halibut, and shrimp. Safety is a top priority for the company and ship protocols are introduced to passengers early on in the voyage. An en�re session, for example, was devoted to Zodiac prac�ces. Zodiacs are small inflatable boats used to ferry passengers from the ship to land when the ship can’t dock and must anchor out at sea. You’ll quickly learn there’s a right way and plenty of wrong ways to enter and exit a Zodiac!
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Colorfully painted buildings are the norm in Greenland The ship’s crew was top-notch. Everyone was friendly, hospitable, and helpful. The expedi�on team, which consisted of a cadre of experienced and knowledgeable leaders, was dedicated to crea�ng an immersive and educa�onal experience for passengers. They were passionate about showcasing the magic of the Arc�c while emphasizing the importance of sustainable tourism. Greenland is actually the world’s biggest island, by area, that is not a con�nent. At 836,330 square miles, it is larger than the following countries combined: France, Germany, Spain, the United Kingdom, Italy, Greece, Switzerland, and Belgium. But even though it’s so vast, it also has one of the smallest popula�ons. Approximately 56,000 people reside on the island, with most living in the ice-free coastal regions, due to the fact that the Ice Sheet occupies the mid-sec�on of the country. This is the world’s largest glacier, so heavy and thick that in certain spots it has pushed part of the mainland below sea level. Humans have inhabited Greenland for more than 4,500 years and today the majority of the island’s popula�on are Inuit or mixed Danish and Inuit. The Inuit came from Asia in the 13th century and most Inuit Greenlanders today are their direct descendants. A number of them con�nue to
prac�ce some of the centuries-old tradi�ons and live a subsistence lifestyle, fishing, and hun�ng to supply their main food source. During the trip, the expedi�on staff gave informa�ve talks on subjects such as the geology and history of Greenland, dogsledding, whales, volcanism, all things ice, and modern Greenland. I par�cularly enjoyed the lecture on ice – how it’s formed, and types of icebergs from growlers (very small floa�ng chunks the size of a fridge) and bergy bits (the size of a car) to tabular forma�ons (ginormous masses shaped like sheet cake that are o�en larger than apartment buildings), glaciers and the holy grail of ice - the Ice Sheet. I never �red of seeing the icebergs, as they were majes�c in size and shape. Some were a vivid green/blue color, as the ice reflected the light. Ninety percent of an iceberg is submerged underwater, so you’re actually only seeing a small part of the forma�on. The largest berg recorded was in Antarc�ca and it was larger than the country of Belgium! As we cruised, there was no shortage of ice breaking apart from the ends of glaciers, which is called calving. The sound is explosive and a
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Taste of Greenland
Greenland Con�nued… a constant reminder that the world’s ice is moving rapidly and mel�ng at a similar pace. Seeing the glacier retreat was a sobering eye-opener. The talk on modern Greenland was another one of my favorites. As this is “The People’s Country,” the concept of ownership of land doesn’t exist here. All land is common and is not owned by a municipality, government, parliament, or anybody else. Fishing is the lifeline and primary industry of Greenland, though tourism is making gradual strides. In the first three quarters of 2022, about 55,000 tourists visited the country, almost equal to the number of residents. This figure is expected to increase with the opening of several new airports in the coming year. Though the an�cipated swell of visitors will bring a welcome boon to Greenland’s revenues, they also present a challenge given the island’s delicate and mel�ng ecosystem. And then there’s the ma�er of crea�ng the necessary infrastructure to support this growth. The spoken languages in Greenland are Greenlandic, Danish, and English, plus there are also several dialects used among the residents in the towns and se�lements. One word in Greenlandic can be a full sentence of maybe 32 le�ers or more, such as Atuarfimmukarusunngikkaluarpunga, meaning “I did not want to go to school.” And pronuncia�on for those not versed in this language is, as you can imagine, challenging!
There are 117 days without sun on the island and when the orb returns, there are celebra�ons with fireworks and dancing. The longest day of the year, June 21st, is the summer sols�ce and a na�onal holiday in the country. An amazing phenomenon that occurs in the Arc�c is the Midnight Sun. It’s common to see locals outdoors at all hours of the night, enjoying the con�nuous light and added energy that accompanies it. Time doesn’t move quickly in Greenland and many things depend on the weather. This is why planning is always subject to immaqa, meaning “maybe.” Visitors are wise to take a deep breath and accept the fact they can’t control everything during their stay. Expedi�on guides not only gave talks but led historical walking tours and scenic hikes in and around the towns. These guided ac�vi�es were always op�onal. All passengers were free to head off and explore on their own. Maps of the des�na�ons were available to photograph on your phone. It was beneficial to see the Ice�ord via boat, as well as from land. As noted, you can walk to the entrance of it via a boardwalk trail. When I did the hike, there was a bit of fog and mist, which gave the scene an enchan�ng cast. At the beginning of the boardwalk is the Ice�ord Center, a striking museum with a design that’s
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Open-faced sandwich with salmon and shrimp interwoven in nature. It’s shaped like a twisted structure miming the wingspan of a snow owl. Here you can learn about the cycle of ice, the wildlife around the Ice�ord, and the human existence in the area throughout thousands of years. When you’re done perusing the exhibits, head to the roo�op for an excep�onal panorama. Seeing the above-men�oned Eqip Sermeq was another highlight of the trip. This notable natural forma�on is renowned for its jaw-dropping beauty. We got a front-and-center view of it, as the captain posi�oned the ship perfectly, and in �me for us to savor the experience during a barbecue lunch on deck.
throughout the towns in Greenland, and these splashes of bright hues enliven the scene. In Sisimiut, we par�cipated in “A Taste of Greenland,” where we had the chance to sample Greenlandic special�es like dried cod, shrimp, dried Minke whale, whale blubber, and muskox soup Such an experience is a visceral way for visitors to get a feel for a place, its natural bounty, history, and culture. Con�nued on Next Page… The Blue Church
Con�nued on Next Page…
Other stops along the cruise included Sisimiut, Qeqertarsuaq, Uummannaq, Niaqornat, and Sarfannguit, as well as Kangerlussuaq, the point of embarka�on and disembarka�on. Sisimiut is Greenland’s second-largest city with 5,400 inhabitants. A city tour highlighted the historic colonial quarter, museum, and the Blue Church, a culturally significant site da�ng back to 1775. The buildings are so colorful here and PAGE279 PAGE
Soak with a View
Greenland Con�nued… Before we set sail for the next stop, a kayak master from the community did a demo of kayak skills as we watched from aboard the ship. Using his bare hands, he did con�nuous rolls with his boat, one a�er another, going upside down, in bracing 38degree water. Impressive! Qeqertarsuaq, the “Big Island,” offered drama�c sea views as we hiked up to a ridge and then over to a waterfall. We were also treated to a performance of seven Polka dances by six locals at the community center, followed by a kaffemik, a social event consis�ng of coffee and cake. Uummannaq is dis�nguished by a prominent, tall, heart-shaped mountain. The town is built onto the rocks of the mountain and offers several good viewpoints of the drama�c surroundings. It also has a good museum, full of exhibits and collec�ons featuring displays on the Qilakitsoq mummies, the whaling era, and Greenlandic history and archaeology. Another display tells the tale of the illfated 1930-31 inland ice expedi�on of German scien�st Alfred Wegener, well-known for his theory of con�nental dri�. Niaqornat and Sarfannguit were the two smallest villages we visited. Niaqornat, an Inuit fishing community, was the subject of an award-winning 2013 documentary, “The Village at the End of the
World.” The film, which we were shown one evening aboard the ship, illustrated a year in the life of the se�lement’s 59 residents and their 100 sled dogs surviving against the odds. As I walked through the �ny hamlet, I noted that scenes from the film contrasted with the presentday reality. The community appeared to have declined in the ensuing years, and currently, there are only 35 people residing in this isolated enclave. Sarfannguit is nestled at the foothills of the mountains, with glaciers in the distance. This se�lement’s 100 residents live off hun�ng, trapping, and fishing, most o�en in pursuit of Arc�c char, reindeer, and musk ox. Time in this community gave us more insight into rural life in today’s Greenland. Though there are modern conveniences and technological advancements, locals s�ll place a value on important customs and preserving their tradi�ons and Inuit heritage. The vistas of the bay from the village’s graveyard were striking, and a hike to the cairn, the highest point, provided an even more rewarding panorama. But the piece de resistance was “Moon,” a glass-brick sculpture in the shape of an igloo, situated with full advantage of the views. At the community center, welcoming locals treated
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Sled dogs are everywhere in Greenland us to another sampling of local special�es, including reindeer, whale blubber, and dried cod. Tables nearby were full of handmade cra�s for sale such as sealskin clothing, accessories kni�ed from muskox wool and tupilaks, and li�le statues with scary-looking faces made of wood, bone, and reindeer or muskox horn. As part of Inuit mythology, such figures were special and meaningful for Greenlandic tribes. They were purported to have possessed magical powers to annihilate enemies.
very important to the locals, both culturally and as a means of subsistence, such animals are wary and hard to spot. Though we didn’t see any of these creatures, we did see a number of whales – Minke, Fin, and Humpbacked – that showed off their spou�ng skills to their adoring fans. We also saw various birds, including Ki�wake, Snow Bun�ng, Red-necked Phalarope, Northern Wheatear, and Lapland Longspur.
In each of the towns, there were sled dogs. We were con�nuously told not to feed or touch them, and signs reinforced these rules. Greenlandic sled dogs are working animals. They live as a pack with an alpha to keep order. But their musher is their leader. And as they are used to having a rela�onship with their musher, they can become hos�le to strangers. They are also highly protec�ve of their pack and may a�ack anyone they feel is threatening them.
Debbie Stone is an established travel writer and columnist, who crosses the globe in search of unique des�na�ons and experiences to share with her readers and listeners. She’s an avid explorer who welcomes new opportuni�es to increase awareness and enthusiasm for places, culture, food, history, nature, outdoor adventure, wellness, and more. Her travels have taken her to nearly 100 countries spanning all seven con�nents, and her stories appear in numerous print and digital publica�ons.
Plan your trip: www.albatros-expedi�ons.com
Interes�ng to note that there is only one type of sled dog in Greenland, the Greenland dog or Canis Lupus Familiaris. It’s one of the purest and most isolated dog breeds in the world because it is not allowed to mix the Greenland dog with other dog breeds. There was an expecta�on among passengers that we would see wildlife during the voyage, especially reindeer and muskox, as these are common land mammals in Greenland. However, as hun�ng is PAGE299 PAGE
by Cheryl Ogle
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La Sagrada Familia, Barcelona
Sculptures are Everywhere!
It's all about planning a Mediterranean Cruise on this episode of Big Blend Radio's Vaca�on Sta�on "Hey Wanna Go" Travel Show with travel advisor Cheryl Ogle. Watch here in the YouTube player or download the podcast on Acast.
Going on a Mediterranean cruise is a great op�on for a mul�-genera�onal family vaca�on, and you can visit mul�ple European countries on one trip. Check out Cheryl's blog about the different experiences and benefits: h�ps://�nyurl.com/5baeu6h3 On Big Blend Radio every third Wednesday, Cheryl is a world traveler, accredited travel advisor, and owner of Hey Wanna Go that specializes in travel to Europe and the UK, as well as river and ocean cruises. More: h�ps://heywannago.com PAGE319 PAGE
Mediterranean Fare
EXPERIENCE CALIFORNIA’S SEQUOIA COUNTRY THIS FALL
Enjoy Fall Fes�vals, Outdoor Adventures, Art, Food, Shopping & Family Fun! From Fall Fes�vals to Exploring Sequoia and Kings Canyon Na�onal Parks, this episode of Big Blend Radio's 1st Thursday "Travel Tulare County" Show focuses on what you can experience this fall in California's Sequoia Country. Watch here in the YouTube player or download the podcast on Acast
- Suzanne Bianco - Visit Visalia. Info: h�ps://www.visitvisalia.com/ - Arielle Gu�errez - Tulare Chamber of Commerce. Info: h�p://www.tularechamber.org/ Located in Central California, Tulare County is home to Sequoia and Kings Canyon Na�onal Parks, Giant Sequoia Na�onal Monument and Sequoia Na�onal Forest, and charming art and agricultural communi�es including Visalia, Tulare, Exeter, Dinuba, Porterville, Three Rivers, Lindsay, and Woodlake.
Plan your visit:
h�ps://www.discoverthesequoias.com/
Featured Guests from the Sequoia Tourism Council include: - Sin�a Kawasaki-Yee - Sequoia and Kings Canyon Na�onal Parks. Info: h�ps://nps.gov/seki/index.htm Kristy Mar�n - Porterville Chamber of Commerce. Info: h�ps://www.portervillechamber.org/ PAGE 32
By Glynn Burrows
Victorian street scene PAGE 36
View from the Ironbridge Glynn Burrows on Big Blend Radio: Watch here in the YouTube player or download the podcast on Acast.
When Diane and I were in Wales, we visited lots of great places of interest and we decided to add a couple of nights extra on the way back to Norfolk, to allow us to visit an area we had wanted to visit for years. We found a lovely li�le B&B in Broseley and spent two days exploring the area around Ironbridge Gorge. The Gorge was originally part of several villages, including those of Madeley and Broseley, but, a�er the bridge was built, in 1779, the se�lement around the new river crossing became known as Ironbridge and it is now a dis�nct Parish called The Gorge. The area was being developed during the Industrial Revolu�on and, because of the development of a new technique of smel�ng iron with coke, which reduced the cost of produc�on, the area made fortunes for the owners of the factories. With the construc�on of the bridge, which was the first cast iron bridge in the world (and is one of the very few early iron bridges s�ll standing), the area became world famous.
Abraham Darby was the man behind the development of the area and Darby Houses are two of the places we visited. The two buildings are beau�ful examples of early Georgian architecture and parts of the houses are laid out as they would have been during the middle of the C19th, when the Darby family were s�ll living there. Dale House was one of the houses we visited and in 1851, Lucy Darby, a 69-year-old widow, and her daughter Mary, who was 42 and single, together with four servants were living in the house. Interes�ngly enough, by 1861, Abraham Darby IV was living in West Court, Stoke Poges, with his wife and his mother, (Lucy, aged 80). The ladies had a live-in companion and those four adults had fi�een servants looking a�er them and the house. It seems that iron was a good business to be in. Another museum we visited was in the village we were staying in and that was Broseley. The Pipeworks was fascina�ng, as there were demonstra�ons, showing how clay tobacco pipes were made. We have all seen old clay pipes, but seeing how they were made was intriguing. The factory we were looking at had only closed its doors in the 1950s, so much of the informa�on was gleaned from the people who actually worked there. Many of the tools, molds, and furniture had been le� in the buildings when they closed, so, thanks to the team who decided to save the factory, we can s�ll see the whole process in ac�on. The next museum we went to was the �le museum and, although we thought that we were not really interested in this one, we were really pleased that we went. The art on wall �les is amazing and the Victorians were experts at discovering new ways to use porcelain and other forms of ceramic to best
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Con�nued on Next Page…
Cobbler’s Workshop
Iron Foundry
Living History Con�nued… Clay pipes and broken & waste pipes use. In London, we s�ll see the Underground Sta�ons which are �led from floor to ceiling and, for people of my genera�on, we remember the old hospitals which were also �led, many with pictures on the walls of the corridors. Obviously, many of these old buildings are no more, but there were people who rescued the �les before the bulldozers went in and we can see them today. Even for those of you who think that you aren’t interested in a subject, go and have a look. You never know! The main reason I wanted to visit this area, apart from the actual bridge itself, was to go to Blist’s Hill, which is a Victorian town, built using buildings rescued from other sites during demoli�on or redevelopment. Some of the buildings were built from old materials, using old photographs and drawings to get the styles right, but most of the buildings were taken down brick by brick and reconstructed on-site. There are staff in the shops, workplaces and in the streets, all dressed in costume and performing the jobs they would have been doing at the �me. They are also very knowledgeable about the period and are happy to answer ques�ons too, which, for an historian like me, is invaluable. PAGE 38
C19th tea �me For most of the places within the town, the most memorable things were the smells and sounds. The sounds and smells of a horse, in full harness, walking past us along the street. The smell of the prin�ng works and the sound of the old wooden school desk lid closing. The smell of the steam foundry and the sound of the shop doorbell, as we walked inside. It never ceases to amaze me how sound and smell are the two main senses when it comes to memory. Taste is also a big one, but sight and touch are a long way behind sound and smell when it comes to transpor�ng me back to my dim and distant past.
Glynn provides customized, private tours and also helps his clients trace their English family history. Past guests have visited and experienced stately houses and gardens, castles and churches, ruins and villages, birding and wildlife, World War II airfields, and general area taster tours too. Accommoda�ons can be in all types of establishment, from character buildings such as windmills, thatched co�ages and castles, selfcatering or five star luxury – just say what you want and it can be arranged. Nothing is too much trouble for Glynn! Visit www.Norfolk-Tours.co.uk
You may think that visi�ng a living museum showing what life was like in Jamestown or Williamsburg won’t bring back any of your memories, but it will amaze you how li�le things like the smell of a real fire in a grate, the smell of fresh bread baking, the sound of the Church bell and the sound and smell of livestock can possibly transport you back to your childhood. There are living museums all over the world and some are be�er than others, but, if you get the opportunity, try to visit one soon and let me know what you think. Amazing Victorian �les at the Tile Museum PAGE399 PAGE
REMEMBERING LIEUTENANT JOHN MECCA This episode of Big Blend Radio's "Military Monday" Show features award-winning military historian and author Mike Guardia, who remembers the late Lieutenant John Mecca. John was an incredible cavalryman who served in Desert Storm, Somalia, and Hai�. He was a veteran of the Ba�le of 73 Eas�ng, and Mike had the honor of interviewing him for the book "Days of Fury," chronicling his unit's heroic ac�ons during the Gulf War. Listen here in the YouTube player or download the podcast on Acast. Along with many other military history books, Mike Guardia is the author of the widely acclaimed biography “Hal Moore: A Soldier Once…and Always,” that chronicles the life of LTG Harold G. Moore, whose ba�lefield leadership was popularized by the film “We Were Soldiers,” starring Mel Gibson. His latest books are “The Combat Diaries: True Stories from the Frontlines of World War II “and “Coyote Recon: The Forgo�en Wars of Colonel Jay D. Vanderpool.”
More: h�ps://mikeguardia.com/
Mike Guardia appears on Big Blend Radio's military history shows every 1st Monday. Follow his podcast here: https://tinyurl.com/wkezexvb PAGE 40
By Shelley Whizin
UNVEILING THE BURDENS WE CARRY… Shelley Whizin on Big Blend Radio: Watch here in the YouTube player or download the podcast on Acast.
1. Recognize the Power of the Past. Let’s face it, all our past experiences shape who we are today. We cannot undo them. They mold our beliefs, influence our decisions, and impact our rela�onships. When we bring our memories of the past into our present, especially those associated with trauma or regret, we feel emo�onal distress, infusing our current experiences with a dose of gloom and doom (good for Halloween, but not for everyday living). 2. Unveiling the Skeletons. To free ourselves from the burdens of the past, we must first acknowledge and confront the skeletons in our closets. This requires a deep dive into our memories, and a willingness to face the pain and discomfort associated with them. By shining a light on these skeletons, we can begin the process of healing.
“Every day is Halloween, isn’t it? For some of us.” Tim Burton BOOOOOOOO!!!!!! WATCH OUT!!!! GHOSTS, GOBLINS, and SKELETONS may be lurking about! Are you scared? It is October, and yes, it’s Halloween, the month of ghosts, goblins, and skeletons. So, are there ghosts, goblins, and skeletons from the past haun�ng you and keeping you from living a fulfilled and joyful life now? Here we will explore the profound impact of our past on our present and delve into some steps we can take to free ourselves from the shackles of these haun�ng memories.
3. The Art of Forgiveness. One of the most powerful tools in releasing the grip of the past is forgiveness. Forgiving ourselves and others for past mistakes or wrongdoings can be incredibly libera�ng. It allows us to break free from the chains of resentment and bi�erness, opening up space for growth and personal transforma�on. Forgiveness is not for the other person, it’s for us. 4. Embracing the Present. Living in the present moment is essen�al for moving forward and
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leaving the ghosts of the past behind. By prac�cing mindfulness and cul�va�ng gra�tude, we can shi� our focus from what was to what is. Remember, any ghost, goblin, or skeleton does not exist in the now… only in the story of our minds, which is a memory that can be evaporated. This shi� in perspec�ve enables us to fully engage with the present and create a brighter future. 5. Seeking Support. Le�ng go of the past is not always an easy journey. It o�en requires support from others, whether it be friends, family, or professional therapists. Seeking guidance and sharing our stories can provide us with the necessary tools and encouragement to navigate the complexi�es of our past and move toward a more fulfilling future.
they do not have to define us. By acknowledging their presence, forgiving ourselves and others, embracing the present, and seeking support, we can release the burdens that hinder our lives. Let us embark on this journey together, shedding the weight of the past and embracing the freedom that awaits us. Shelley Whizin is a transforma�onal life coach and the founder and CEO of the Soul Diving Ins�tute™ (SDI), established to study and teach the art and science of Being Human. She’s also the author of “The Healing Journal”, “The Story of the Magical Baby Grand Piano”, and “What Do You Bring to the Table? A Savory, Sensory and Inspira�onal Guide to Living a Yummy Delicious Life”. More at www.ShelleyWhizin.com
Conclusion: The ghosts of the past and the skeletons in our closets may seem daun�ng, but
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THE RELATIONSHIP BETWEEN TRUST & CHANGE
This episode of Big Blend Radio features Lea Brovedani "The Trust Architect" who discusses the rela�onship between trust and change in business. As always, Lea's 5 Tenets of Trust (Caring, Commitment, Consistency, Competence, and Communica�on) are a main part of the discussion. Watch this interview here in the YouTube player or listen/download the podcast on Acast.
As she explains at the end of the segment, Lea has also become a cer�fied end-of-life doula. Learn more here: h�ps://souljourneydoula.com/
Lea is a speaker and workshop facilitator on trust who is recognized as a Top Thought Leader on Trust for by the organiza�on Trust Across America, and is the author of “TRUST Me – Restore Belief & Confidence in an Uncertain World” and “TRUSTED – Secret Lessons from an Inspired Leader.” More: h�p://thetrustarchitect.biz/ PAGE 44
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