May 2021 Issue | Vol. 2
THE NEXT TASTE John Caddell Johnboy's BBQ
"The Next Taste" - Free on "CBCT" APP
Four Seasons - Los Cabos "The Art of Golf Travel" by Art Stricklin
Hawaii Travel 2021 Maui By Daniel Sullivan Air -Sea Rescue The Majiik App Healthy Food Swaps John Caddell BBQer
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The Next Taste Show: Craft Beverage The Next Taste Show: & Culinary Tours Hosted By: Uncle Randy, Rob in the Rear view, Tim Bona, Culinary Tours" "Craft Beverage& Garcia, Robert Mills McAdam, Tim Bona, Hosted By:Dina Uncle Randy, 'Rob inand theAJ Rearview' Dina Garcia, Robert Mills and AJ McAdam
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L E T T E R F RO M T H E PUBLISHER
Travel, dining, family, recreation and all the things we missed in 2020 are now coming to life once again in 2021. Albeit, conservatively with caution, we now see cruise ships ling up to venture the high seas, golf courses having new members joining, and summer travel booking at a record pace. Needless to say, we are ready for some good news. The Next Taste is growing and going in many directions, and in this issue we have Art Stricklin, our credentialed golf and travel writer featuring two great destinations – The Big Island of Hawaii and Los Cabos, Mexico. Art visited in recent months and his features have me yearning to get back on the road. Art also takes small groups of golfers around the world to iconic golf destinations, generally before or after major golf tournaments. His “The Art of Golf Travel” in coming months, lines up featured trips to sites hosting the “US Open”, “Ryder Cup” and next Spring, “The Masters”. While on these adventures, Art takes his guests to the places where the pros eat, dine and sleep to get a great perspective on how and what it is like to play the “World’s Best Golf Courses”. “The Art of Golf Travel” will become a featured series highlighting his trips and how you can join him. Distilleries, breweries, wineries, spas, restaurants, coffee shops and all forms of destinations are going to be covered through our Facebook Group Stories. Please join “Craft Beverage and Culinary Tours” Facebook Group, which we created last August, to help support entrepreneurs during the pandemic and now as the country is once again reopening. We also just launched an App for this group which you can acquire by texting, “CBCT” to 877-255-0077. We will be using this app to announce when our shows, magazines, and featured businesses are doing something “special” during the coming months. As always, please send us your stories and ideas featuring “All the Great Things in Life” that we might feature in the coming months. We like the small and intimate stories where life has met the challenges, hopes, sadness and victories of these turbulent times. Now we have hope and joy in the coming days that life once again will get back to normal in a way we all can relish and give thanks. Publisher, Randy Weckerly
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TA B L E O F C O N T E N T S 12
HAWAII - THE BIG ISLAND
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FEATURED COCKTAILS
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DANIEL SULLIVAN MASTER PHOTOGRAPHER 7
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HEALTHY SWAPS FOR YOUR TOP CRAVINGS
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FOUR SEASONS - LOS CABOS, MEXICO
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THREE REAL LIFE RESCUES , PART I
Contributors: Art Stricklin Dina Garcia Journeyman Distillery Rapscallion Spirits Co. Wes Farno
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PUBLISHER/PRESIDENT: RANDY WECKERLY
VICE PRESIDENT: BOB ALDRICH
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JOANNE TALLON
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Coming in September '21
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CODE RUM is a Florida Handcrafted rum conceived and launched in the Florida Keys! The unique flavors consist of Key Lime, Mango Tango, Silver, Spiced & the only Cinnamon rum on the market! Simply the smoothest rums on the planet! #KeepToTheCode The only thing that might be better than our rums, are the RUM CAKES we make with them! Delicious and moist. Those that have tried them proclaim them to be “the best” they’ve ever had! But you taste. You decide. Go to our website at CodeRumCakes.com and have them shipped right to your door! And get a taste of true treasure!
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Hawaii - The Big Island Written By: Art Stricklin
Photos Provided By: Hualalai Golf Course and Hualalai Golf Hale Images
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Pictures : Hualalai Golf Course and Hualalai Golf Hale Images from Tatia Pacey (C&RC)
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KAILUA-KONA, Hawaii – When it
comes to promoting Golf and Hawaii, it is the easiest sales job, since the Louisiana Purchase or buying New York from Native Americans for $24 dollars in beads and trinkets. A generation of televised wintertime Aloha golf has seen to that. Yet, for most travelers practicing and perfecting their golf game is not the number one reason they come to the Big Island of Hawaii.
designed Hualalai Golf Course the annual site of the season-opening Champions Tour event. The resort boasts something unique in all of Hawaii or just about any resort destination. They spent millions to touch up the course, plus build and open the Hualalai Golf Hale, Hawaiian for house, with enough modern technology to make any local or vacationing Bryson DeChambeau want-a-be head's spin.
Practicing their suntan acquisition. Yes! Their beach walking and sea shell collecting. Yes!! Plus their Mai-Tai and Lava Flow drinking. Big, big yes. But Golf Magazine Top 100 Teacher Brady Riggs had a different idea. What if when golfers and their families came over to Hawaii for sun, fun and the aforementioned scenic golf, there was something else added to the menu? World class, technology-advanced practice facilities. A little Pineapple and Poi with your practice data? The above mentioned sun, beach and drinks are all very much included, but recently the Four Reasons Resort and the surrounding Hualalai community developed an elaborate new $5.25 million dollar golf practice and improvement plan that allows you to get world class golf instruction along with world class luxury and relaxation. That’s exactly the goal of the upscale Resort which features the Jack Nicklaus
“The best we can hope for is seeing a guest twice, in a week long stay,” said assistant golf instruction director Scott Bridges, a Dallas native who has been here for four years, “but this gives them a chance to see and study their swing and then we can play with them here at the courses (there is also a Tom Weiskopf designed members only Ke’olu course) to work on what they’ve seen or just have more fun with the game.” All videos and swing instruction are captured on the on-site computer system and can be emailed to your room at the resort or your home for study and more practice in paradise or your home club. The Hale originally opened in February 2020, shut was down a month later by the COVID-19 pandemic as was the resort. It reopened in December and has been going strong ever since.
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“I think people realize that Hawaii and Four Seasons Hualalai is a pretty special place,” Golf Magazine teacher Riggs said. “Adding this kind of modern technology to the great golf we have in the area (ultra exclusive Nanea Golf Course is directly across the highway) really gives us an embarrassment of riches.”
There is a Hawaii history museum on site along with an oyster farm and harvesting along with an expansive spa and workout area. There is even a class with triathlon competitor, legend David Scott to discuss the Ironman Triathlon which passes in front of the resort each year.
Of course what made this golf and resortloaded area special was the Four Season luxury touches and the scenic Pacific Ocean scenery.
Of course, if all of this activity makes you a bit hungry, you have a wide array of dining choices as well.
There are 249 guestrooms and suites in one or two-story bungalows spread across the large complex, all overlooking the everchurning ocean waters, with multiple resort pools and hot tubs if you get tired from the sand and the sea after a while. There is a paved walking trail with interpretive signs telling some of the history of the island. There is a huge fish pond where you can actually take part in the daily feeding process or even learn about the local fish and their native habitat under the supervision of a local naturalist.
There is the Beach Tree Restaurant which has the feel of a Hawaiian beach house where you can dine on tables placed on the sand or in an open-air dinning room, the ULU Ocean Grill features RSA which stands for Regional, Seasonal and Artisanal cuisine where the majority of the menu comes from local farms and local waters.
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Big Island in View
The Hualalai Grill is a classic steakhouse which overlooks the 18th hole of the golf course. But two of the better kept secrets for casual dining are the Residents Beach House which is open to all resort guests for fresh seafood dining and the Hualalai Trading Company perfect for a quick breakfast, lunch or snack during the day.
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Included in the 3,000 square foot Golf Hale, which sits next to the range at the Hualalai Golf Course, are three indoor hitting bays, which can be opened or closed. There are TrackMan launch monitors along with flight simulation cameras and a SAMS putting lab, if the familiar adage everything breaks to the ocean isn’t technical enough for you. If the entire tech offerings isn’t enough for you, there is also a Topgolf Swing Suite, where you can play almost any famous course you’d like at any time of the day or night. The building’s lounge and comfort station boasts a full kitchen, beverages, snacks and various sitting areas with large-screen TVs, making a full range of activities from business meetings, team bonding or even golf-themed birthday parties possible. “There is nothing like this in Hawaii or anywhere close,” said Hualalai GC Director of Golf, Brendan Moynahan.
He should know, while the concept was still in the formative stages, he toured resorts all over the mainland at the request of Hualalai owners, looking for ideas which featured the combination of top flight golf, lodging and high technology instruction.
The closest he found was Reynolds Landing between Atlanta and Augusta with the TaylorMade Kingdom. But with PXG Clubs Founder Bob Parsons an active Hualalai member and encourager, who was fitting to build a Pacific replica with PXG clubs taking the star attraction. “What I wanted to do was put Hawaii golf instruction on the map,” said Riggs, a Golf Magazine Top 100 teacher since 2007, who spent 28 years in Southern California and is a member of the Southern California Teaching Hall of Fame. “I wanted to bring the best golf technology here along with a practice range where we can lay out 18 holes for a par 3 short course, have music and food like The Cradle at Pinehurst. Of course, Hawaii is already on the map for other sunnier, scenic and relaxing reasons, but one more golf-related reason to visit can’t hurt. Practice in paradise for golf and other things never seemed so pleasing or so possible.
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Highlights From:
Craft Beverage & Culinary Tours Members
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Class y r o t Hiis g n Brewi ny a Comp a, FL Panam
We're a brewery located in Historic Downtown Panama City. We brew beer & serve light food options with a Southern twist. Our open hours are correct on Facebook :) Menu Links - https://historyclass.beer/drinks - https://historyclass.beer/food See Less
Geneseo Brewing Company Geneseo, Illinois The Geneseo Brewing Co. was first established in 1884 and proudly served the local community for over a decade. We are rebuilding the tradition of crafting the finest ales and lagers in our small neighborhood brewery located in historic downtown Geneseo, Illinois. www.geneseobrewing.com
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g rewin B k r a L lls, IA a F r Ceda
Lark Brewing, Cedar Fall, Iowa: We have a new Lark Culinary treat to announce: Please welcome to the plate Chef Clint's Pan Roasted Swordfish, with lemon caper butter, red curry couscous, mango and strawberry pico, and a strawberry citrus coulis. www.larkbrewing.com
& e Inn s u o h Brew s Suite ukee, WI a Milw "We are so proud to share that we received the 2021 Traveler’s Choice Award from TripAdvisor. This means that we are rated in the top 10% of accommodations worldwide. Thank you from the bottom of our hearts for helping us achieve this award." www.brewhousesuites.com
#TravelersChoice #BrewhouseSuites
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High Garden
John Daly Punch Bowl
Provided By: Journeyman Distillery
Provided By: Journeyman Distillery
Ingredients:
Ingredients:
• 1 ½-ounces Cucumber- Infused Journeyman Red Arrow Vodka • ½-ounce Rosemary Simple Syrup • ½-ounce Fresh Lime Juice • Cranberry Juice • Garnish: Sprig of Rosemary
• 8-ounces Journeyman Buggy Whip Wheat • 5-ounces Fresh Lemon Juice • 5-ounces Simple Syrup • Iced Tea • Garnish: Lemon Wheels
Instructions: 1. Add all ingredients (except cranberry juice) to shaker with ice. 2. 3. 4. 5.
Shake well and strain into coupe glass. Top with cranberry juice. Garnish with sprig of rosemary. Serve and enjoy.
Instructions: 1. 2. 3. 4.
Combine ingredients in a punch bowl. Fill with ice and top with iced tea. Garnish with Lemon Wheels. Serve and enjoy.
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"FESTIVAL OF THE VINE" September 10-12, 2021
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GENEVA Reconnect with family and friends in picturesque Geneva, Illinois. The town, framed by
the scenic Fox River, beautiful parks and historic neighborhoods, offers boutique shopping, sophisticated dining and luxurious lodging. Festivals and non-stop special events bring a bustle of activity throughout the year welcoming locals and visitors from around the state. Located just 40 miles west of Chicago and easily accessible via train or the interstate, Geneva offers boundless opportunities for good fun and great memories.
ShopOver 160 specialty shops are housed downtown in charming Victorian-style homes and
historic buildings. Geneva merchants fill their shops each season with exclusive treasures from around the world. Distinctive art galleries, trendy clothing, elegant home decor, specialty cookware, designer jewelry, stylish shoes, unique food places, fun children’s clothes and toys, unusual garden plants and accessories are housed in every corner of the shopping district. The creative arts-quilting, knitting, stitching, beading, scrapbooking and pottery painting- are also represented. A different experience awaits those wanting to shop the more than 70 shops and dining areas at the Geneva Commons located minutes from the downtown. Options abound and make Geneva one of the best shopping destinations in the Chicagoland area.
FeastEndless options await your palate from local eateries and neighborhood pubs to
award-winning restaurants with American and international cuisine. Gather at landmark establishments in casual or sophisticated settings where welcoming staff make you feel part of the family. Fine wine lists, unique beers, signature specials, and tempting treats offer interesting choices for everyone. Snack on miniature pastries, chocolate fondue, home-made ice cream and other delicious treats throughout the afternoon and don’t forget to visit one (or several) of the fine wine sellers to sample and shop for gifts and related accessories. At night, check out establishments for “open mikes,” live entertainment and great dancing in friendly settings.
StaySweet dreams await you with luxury lodging offering a host of amenities and services to
travelers of all ages and of every budget. Swimming pools, exercise rooms, fireplaces, spa services, river view terraces, boutiques, gardens, and WiFi-Internet connections provide the ultimate in comfort and indulgence. Stay in hotels that are recipients of AAA Three and Four Diamond awards or retreat to an historic bed & breakfast inn on seven acres of tranquil terrain. Enjoy friendly staff and unforgettable experiences just a few minutes from the downtown. Don’t forget to explore special weekend and romantic getaway packages or settings for wedding, receptions, banquets, and private parties.
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Daniel Sullivan Daniel Sullivan Master Photographer Master Photographer
"There are few places more special to me than the Hana Coast". Photos Provided By: Daniel Sullivan Photos Provided By: Daniel Sullivan
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"A whale breaches off the coast of Lahaina . Photographing a breach is the perfect combination of anticipation, technique and pure luck". Daniel Sullivan
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Morning Perspectives Daniel Sullivan
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"I always love this view of the old courthouse in Lahaina". Daniel Sullivan
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"A rainbow arches high over the blue waves of Peahi". Daniel Sullivan
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Transitions. Watching the sunset 15 years on Maui, our island seems to be changing so fast . Daniel Sullivan
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We dream of alien worlds, as we dip our minds under oceans of blue, into the womb of another reality. I’ll never forget the first time I saw a humpback whale , it changed me forever. Daniel Sullivan
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Lahaina Harbor
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Lahaina Courthouse
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The Jacaranda trees of Kula were in full bloom with canopies of purple this past April.
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Rob in the Rearview Touring the U.S.
John Caddell of Johnboy's BBQ Says: Join us for the biggest event of the year, it will be fun and more food, drinks and laughter to be had
Raising money for Wounded Warriors.
Bonus Highlights: "Craft Beverage & Culinary Tours" Member John Caddell
John Caddell -Johnboy's BBQ Hardest Working Man in Tennessee
Special Feature
Special Feature
Special Feature
John Caddell - Johnboy's BBQ by Randy Weckerly
John Caddell of "Johnboy's BBQ" is one of the hardest working, most tenderhearted and kindest individuals I have met along the "Craft Beverage & Culinary Tours" episodes. We have grown in friendship and fun, and I can't wait to be present on June 5, 2021, for his "Mud and Moonshine" event in Wartburg, TN at the Morgan Country Fairgrounds beginning at 9:00am. John Says on Facebook: "Join Us as "Overdrive", "Shelter Road Band" , and "The Last Train Robbery Band "with Several Solo Acts take stage starting at 10 AM to rock the stage all day leading up to a show by the One and Only "Whey Jennings" kicking off about 5;30 pm There will be comedians trough out the day for more laughs and entertainment as the day goes on." John has appeared on "Moonshiners and Smoke Ring" on Discovery+ in addition to now doing TV commercials for Walmart meat department. You can also follow John and I on Facebook "Craft Beverage & Culinary Tours" Facebook Group weekly episodes where he tries to teach me how to slow cook. here
Special Feature
Special Feature
Member
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7 Healthy Swaps for Your Top Cravings
Written By: Dina Garcia RD, LDN
Member
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1. Pizza Choose pizza with a whole grain
crust with cheese and/or veggies on top. Then instead of making that your meal, have only a small-medium slice or 2 and pair it with a salad that has eggs or grilled chicken on top for some additional fiber and protein. You can also make your own pizza on a whole grain flat bread.
We have all had cravings, right?
And they usually aren’t for vegetables. I would be lying if I didn’t admit that “junk food” (I hate that term BTW) just tastes good. Oftentimes, too good! Cravings can be significantly minimized by following my PF3 nutrition guidelines, practicing mindful eating, managing stress, getting adequate sleep, and exercising. But let’s face it, we aren’t perfect and sometimes cravings will hit.
I am a firm believer in intuitive and,
mindful eating and completely understand that sometimes substitutions just don’t cut it. Often, if we just allow ourselves to eat the real thing “guilt free” (that’s the key), we feel satisfied and just move on with our day. But sometimes a healthy substitution will work just fine—that’s up to your intuitive side to figure out.
For the times when we do want to
eat the real thing, while remaining in tune to what our body wants and needs intuitively to feel its best, check out my Delay and Distract but Don’t Deprive ™ technique.
2. French Fries Make your own baked fries with
regular or sweet potatoes. Toss them in olive oil and add a pinch of salt or seasoning blend before baking to keep it interesting and flavorful. If you have an air fryer, even better!
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3. Ice Cream Swap ice cream for frozen fruit like
bananas. You can put them through a yonanas machine or blend them in a food processor for a creamy frozen dessert. You can even swirl in some peanut butter and drizzle a touch of chocolate syrup on top. My daughter recently asked me to make this when she had a friend sleepover. Her friend asked, “What is yonanas?”. My daughter said, “It’s like ice cream but it tastes better and it’s healthier.” I had no idea she liked it so much, but I do agree it’s pretty good. Frozen cherries and chocolate syrup are also super yummy.
5. Cheeseburgers Grill your own hamburgers at home
with lean beef or turkey. Opt for a whole grain bun and top with plenty of veggies. Take it up a health notch by swapping the mayo for smashed avocado. Pair it with grilled veggies or baked fries.
4. Potato Chips or Something Crunchy Swap your crunchy craving for homemade popcorn popped on the stove with coconut or olive oil, seasoned with light salt, garlic and/or chili powder. You can even add a sprinkle of nutritional yeast for a little extra nutrition and an umami punch.
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6. Chocolate In my humble opinion, the only
substitution for chocolate is chocolate. Some ideas to get you started: • Chocolate – enjoy the real thing following my Delay and Distract but Don’t Deprive™ • Pudding pops- freeze chocolate pudding in popsicle molds and freeze • 100% whole wheat toast with Nutella on top • Chocolate covered strawberries
When Substitutions Just Don’t Cut It? As I said before, sometimes a
7. Soda When looking for a healthy soda
swap the first question to ask yourself is, “What do I really enjoy about the soda?” If it’s the caffeine, you might opt for an iced tea or coffee. If it’s the sweetness, you could certainly add some stevia to that coffee or tea. If that just won’t cut it, a diluted juice might do the trick. If it’s the carbonation you need, try sipping on a sparkling water or club soda. For more delicious drink ideas check out this post: "Eat Your Juice".
substitution just doesn’t cut it. You have done your best to eat healthy, control blood sugars, reduce stress, sleep well, manage stress, etc., but you just want to eat [fill in the blank]. For optimal health, the driving force behind “why” we eat should be hunger. Meaning, if you are hungry then eat, if you’re not hungry you probably don’t “need” to eat. However, food is really so much more for us than nourishment, and it’s okay if everything you do and eat isn’t health focused.
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Food is social, cultural, comforting,
and yes, meant to be enjoyed. So, sometimes you just want to eat fries or a cookie, and that’s okay. As an ex-binge eater, I used to avoid junk food out of fear, and I would end up binging. I would eat “healthier” alternatives to what I really wanted, but then I would overeat due to not being truly satisfied. Sometimes the substitution was, and currently is enough. That is where it is up to you to intuitively decide what you really want or need at that moment (hint: sometimes you’ll find it isn’t even food).
If you’re like me and tend to overdo
it once you get started eating something yummy, try out my Delay and Distract but Don’t Deprive™ technique. This was the first step I took to reduce the severity of my binge eating episodes.
Main takeaway: Eating intuitively,
often means allowing yourself to eat what you actually want, guilt-free. Removing the restriction from foods can lessen the likelihood of binge eating over time. However, it’s okay to look for healthier substitutions since they may help to keep you more satisfied and energized so long as they don’t leave you feeling deprived.
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JUST MINUTES FROM Fort Lauderdale International Airport & Port Everglades
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We keep 30 of our own beers on draft, plus specialty bottles and cans to-go.
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Over the years, we’ve won several awards; most notably our C Porter, which won gold at the Great American Beer Fest in 2017.
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"Four Seasons -Los Cabos, Mexico" with Art Stricklin
Celebrations
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Los Cabos, Mexico Every calendar contains a birthday, one per person, per year. Most contain some other special event, an anniversary, a special getaway with a special person, a babymoon for a new expecting couple or a perhaps COVID comeback vacation after a year of lock-down. The annual events can be celebrated casually, locally, or hardly at all, knowing they will return next year. But where do you celebrate the milestone? The memorable times, made even more memorable by the location, the uniqueness, the special touches that which make the event truly special.
occasions and are now doing 1-2 a week.” Nothing like getting washed away from your beachside dinner by a rogue wave which comes suddenly between your soup and salad courses. At the East Cape at Costa Palmas, on the Sea of Cortez side, the waves are nearly nonexistent, the view just as spectacular and the landscape perfect for any celebration you would like to have.
One new resort, located on the East Cape of Los Cabos, an hour away from the non-stop partying of Cabo San Lucas, a former fishing village with a drinking problem if the T-shirts for sale can be believed, has just the place for you. This new exclusive enclave, the Four Seasons Resort Los Cabos at Costa Palmas now offers the ultimate in significant celebrations and milestones. What started as a simple romantic beach dinner, but has since evolved into all kinds of special event locations.
Most events here start at the Milos Lounge Bar where you can begin with a few craft beers, classic margaritas and frozen cocktails or maybe a local cervesa toasting the good fortune of celebrating your event while watching the ocean in the background.
The first taste of everything links and libation or perhaps more libation than links (which is still very much available before or after your beach side event)
Then the fun really starts, you’re summoned to your experience and led down the rock lined path to your beach side table, where you first glimpse the work of the Four Season custom sand art team.
“We started out just looking for way just to do a nice beach dinner,” said Four Seasons Los Cabos at Costa Palmas Director of Sales and Marketing Tim Powers. “But it’s become so popular, we expanded it to all
Because who didn’t play in the sand the first time they encountered a beach and perhaps built a sand castle or fort which was quickly bulldozed by brother or sister or a wave which came along at the wrong time.
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But the creation before you, done by four full-time beach art specialists (a new career path) takes it to a new level. Spelled out in huge sand letters, carved into the natural landscape is the reason for your celebration. A Milestone birthday, anniversary, COVID comeback vacation or something else which brings you to this most scenic spot of North America.
Then it’s on to your candle adorned, ultra-private table for whoever is included in your special time. The dinner the starts with the best of local wines, I personally recommend the Cabernet Nebbiolo blend which is grown is the Guadalupe Valley, known as the little Napa of Mexico, the home of 50% perfect of all wine production in the Mexico.
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Of course, one can only eat and drink for so long. There are the private, adult only pools, the oasis spa, and an Adventure Concierge (another booming career path) to plan out anything from a cruise on a million-dollar boat to horseback on the beach, dunes buggies in the sand or exploring hidden treasures. Then there is the outstanding Robert Trent Jones designed Costa Palmas golf course. With the par 72 Costa Palmas which can play 7,221 yards from the back tees that Jones worked away from the near always calm and placid Sea of Cortez So, other than the par 3 third hole were the sea serves as the backdrop, Jones was able to add another very unique feature for Cabo golf travelers, a truly walkable golf course. What better place to walk off your celebration dinner.
That’s because there are no huge stretches of land between holes or dramatic ups and downs on the course, you’re able to walk the course for fun, exercise and strategy, something that is not true of many, if any, other courses in the area. After the par 5, 7th hole there is a luxury laden cantina, Lucha Libre, serving up all manner of food from steak tacos to quesadillas and all kinds of drinks from water, and soft drinks and those considerably harder. Not to mention the huge putting greens and practice area and clubhouse dining shack. After all, you’re celebrating here and that can take on all forms. Landmark experience events at the Four Season Costa Palmas never tasted or felt so good. For more information on The Four Seasons Cabo and Costa Palmas celebrations and golf, go to, https://www.fourseasons.com/ loscabos/services-and-amenities/couples-atfour-seasons or www.costapalmas.com
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Kevin Diaz, general manager of Estiatorio Milos can offer the freshest of seafood which was swimming nearby a few hours earlier or steaks from the region which are featured at the nearby Limon restaurant.
You're ushered 20 feet away to your personal bonfire on the beach, for champagne and dessert, perhaps a bit of Mexican flan or tres leches, along with a toast to an incredible experience.
All is served by a dedicated all-star food and drink service team who meet any need and make sure your special experience is a memorable experience.
The chocolate waiting in your oversized room with your special celebration spelled out, seems like overkill, but on this unique occasion, you’ll allow it.
Of course, once you’ve dined, with the laughter and discussion from friends and family, there is one more step to make this event even more memorable.
All of this unique beach tapestry seems vastly under priced, but wholly fulfilling to body, mind and soul in this Four Season Los Cabos escape
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Three Real Life Rescues
Technology Has Revolutionized Search and Rescue
Part 1 of 3 Written By: Robert Mills
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"During my 50 years in the backcountry as a mountaineer and outdoorsman I participated in the three dramatic rescues. They showcase how the rapid progression technological advances in search and rescue (“SAR”) are now saving lives around the world. " Robert Mills Part 1 of 3 in Series
"Helicopters Join Search and Rescue" Rescue #1: Over the Wind, We Heard a Faint Female Voice Cry, “Help! Please Help Me.” Late on a chilly August afternoon in 1976, two friends and I were descending steep icy snow fields after summiting gorgeous Banner Peak, a 12,945-foot summit in the Ansel Adams Wilderness southeast of Yosemite National Park. For a brief moment the wind paused, and in that instant of quiet, we faintly but distinctly heard a women’s voice weakly cry out, “Help!” In response, we all screamed, “Hello!” In reply, an unseen, desperate female voice below weakly shouted “Help! Please help me!”. As we rushed down the snowfield toward the sound of her voice we saw a trail of blood on the snow well before we saw her, crumpled in a fetal position among rocks she had crashed into hours earlier after sliding out of control down the steep icy snowfield. She was still bleeding, in shock, shivering, covered in cuts and contusions and, we would later learn, had broken bones in both of her legs, and one broken rib. We assured the terrified young woman that we would get her rescued, then set about trying to make that happen, while keeping her alive in the meantime.
We divided the rescue task three ways: Bill, the strongest, with the best headlamp, would run the 12 miles down the mountain to the nearest pay phone to call in the rescue. I would descend to our camp and return with a tent, sleeping bag, ground pads, a first aid kit, and food for the victim. Jim would stay with her, making her hot tea with our stove. We each pulled out warm garments from our daypacks for her to wear in the meantime. Then Bill and I headed off.
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After an epic run down a steep narrow trail in moonless darkness, Bill reached a pay phone well after midnight, called 911, and was told to stay put. At dawn a military rescue helicopter landed in a nearby parking lot and hauled him aboard to provide navigation to the victim. Bill steered the huge thundering chopper to our location just after dawn. The medics first lowered Bill to the ground, then hoisted the victim up in a litter and roared off, taking her to a hospital near Madera, California.
We later learned from her family that she had had surgery and was expected to make a full recovery. She was extraordinarily lucky.
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We were the only people on mountain and when we heard her cries, we were but one wind gust and seconds away from being out of earshot. She would not have survived the night. Given the continuing blood loss, her doctors told her that even with our help, without the helicopter ride, they doubted that she would have survived the wait for rescuers and the very long litter carry and drive to the nearest hospital.
The rescue would be organized there and then head back out on foot or horseback to the victim. That usually resulted in days between the accident or medical emergency and help reaching the victim, and still more days to transport the victim to a hospital, typically on a litter by men on foot. In the ensuing decades, however, new technology has brought revolutionary changes. The first and most dramatic of these was the introduction of helicopters in SAR.
As late as the mid-1970’s, searches and rescues (“SARs”) were undertaken with no technological assistance, in much the same way they were since ancient times. To initiate a rescue the companions of those injured or needing rescue had to climb down or hike out to the nearest police or ranger station, or town with a volunteer SAR organization.
There is a saying in mountain SAR about the importance of promptly reaching the victim: ‘Every Second Counts!’ Toward this end, the introduction of the helicopter in SAR has saved countless lives since choppers can transport victims from high on mountains or deep in remote wilderness to the rooftop helipads of metropolitan hospitals in a matter of an hour or two, instead of the days it took in the past.
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Telephones and Cell Phones Further Shorten the Time for Critical SAR Rescue Even after the introduction of helicopters, before a rescue could be initiated someone had to climb down or hike out to request one. This delay was dramatically reduced as access to telephone service grew. The recent expansion of cell phone coverage has vastly enlarged the geographic access to coverage, which is now increasingly available in remote areas, on mountains, and in National Parks.
Robert Mills
Publisher Note: Robert Mills is a regular contributor to "The Next Taste" Magazine and our companion podcasts. Next Month Mr. Mills will be featuring another rescue. Here is brief excerpt: Rescue #2: "We watched in horror as he quickly lost control, accelerated rapidly all the way down the steep icy slope then, letting out blood-curdling screams, cartwheeled across a field of jagged rocks, coming to rest face-down and unconscious. " Stay Tuned!
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Mike has been associated with and in the business of golf since the late 60’s. He has traveled
extensively in golf and has been seen in over 50 countries around the world as a renowned Golf Trick Shot Artist, professional golf instructor, master clinician and public speaker.
In his travels Mike has come into contact with nearly every type of golf operation
conceivable which has allowed him to be one of the more knowledgeable individuals in the world in the business of golf instruction. He has successfully operated as an entrepreneur and independent contractor in the golf business since 1978. Prior to 1978, Mike was head professional for a private club for 6 years and assistant professional at several other country clubs earlier in his professional career in the late 60’s including the famed Marco Island C.C which was home to the late Gene Sarazen.
Mike has an instructional TV Series entitled “The Golf Doctor” which has been seen on
Wink-News a CBS affiliate for 35 years and is viewed by millions of people annually. In addition, Mike is the author of a golf instructional video “Learning Golf” (Produced in 1978), published writer (Golf Tips and Golf articles). Mike can be seen and heard weekly on the Radio/TV weekly show thedistillerychannel.com which he gives golf advice and tips to its listeners.
Mike Calbot as golf instructor, swing analyst and golf trick shot expert, travels the world
giving performances, schools, clinics and corporate outings, which allow him continuous exposure. His Golf Studio boasted a healthy clientele in the thousands and has personally given over 85,000 lessons.
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“Building Confidence Through Better Understanding”The Mike Calbot Golf Academy
Through progressive practice programs quickly elevating the skills of beginner, intermediate and advanced golfers. https://golfdoctorusa.com Call: (239) 482-0900 Email: mikecalbot@golfdoctorusa.com
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