The New York Times – Travel:
An effort to conserve the state’s 100 Mile Wilderness has created one of the best lodge-to-lodge cross-country ski routes in the United States.
Category: Travel and Vacations
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What to Expect as Ski Areas Head Into Another Pandemic Season
The New York Times – Travel:
With fewer Covid protocols at many resorts, guests can expect shorter lift lines and less outdoor masking. But policies differ, depending on the area, so know before you go.
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Tips For Saving on Your Ski Getaway
The New York Times – Travel:
Rising demand and supply shortages suggest you rent or buy before the snow flies.
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How to Ski Smarter in the Age of Multi-Mountain Passes
The New York Times – Travel:
Resort companies’ focus on season passes has changed skiing, but savvy skiers can dodge the crowds and reap the benefits.
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Like Skiing, But Can’t Afford a Season Pass? Indy Ski Pass Could Be the Answer
The New York Times – Travel:
The lower-cost pass targets skiers who like to stay local and sample smaller, independently owned mountains, while saving money.
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Inside the Struggle to Save Bulgaria’s Last Narrow-Gauge Railroad
The New York Times – Travel:
The Rhodope Narrow-Gauge Railway serves remote communities in southwestern Bulgaria. Can longtime riders — and young enthusiasts — keep it running?
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‘Be Nice to Tourists’: New York’s Arts Scene Needs International Visitors
The New York Times – Music:
The United States now allows vaccinated international travelers into the country. It’s welcome news for arts institutions that lost revenue and cut jobs during the pandemic.
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275 Minutes on Hold: Why Airline Customer Service Still Can’t Keep Up
The New York Times – Travel:
It’s been a familiar and infuriating story during the pandemic: Hours waiting for an agent only to have the call dropped. The ordeal of rescheduling canceled flights. Delayed refunds. What gives?
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Tracing Mexico’s Complicated Relationship With Rice
The New York Times – Travel:
Having arrived in the country via the Spanish Conquest, the grain’s presence poses the question: What’s native, and what isn’t, when it comes to a nation’s culinary history?