Guest Post and Photo by Amy Perry Basseches
Our trip ended in Seattle, where my husband, Josh, had a conference with the Association of Art Museum Directors. Our hotel was a step up from where my daughter, Sophie, and I had spent the last many nights: the Fairmont Olympic, built in 1924 and beautifully renovated, well located within walking distance of the waterfront. Our two favorite activities in Seattle were visiting Bainbridge Island and getting an inside tour of Dale Chihuly’s private studio. We took the commuter ferry over to Bainbridge, got an island map, shopped, wine tasted, and visited the truly lush Bloedel Reserve on the north end of Bainbridge. Steve had recommended that we bike Bainbridge, but we couldn’t figure out how to fit that in. In terms of the Chihuly private studio tour, all I can say is "WOW." We’ve done glassblowing a number of times, but, trust me, we never created anything like this. Chihuly was born in 1941 in Tacoma, WA, and resides nearby. His studio is full of collections of items which inspire him—indigenous baskets to blankets to vintage bathing suits to old children’s books. My only regret is the road trip ended and I didn’t get to see Mt. Rainier up close. Next time!
Thanks again for following along this week. It was a pleasure to discuss the highlights of my trip. If you need any help with your travels out West, please contact me at ActiveTravels.
With its slight mix of salt and fresh water, the 5-mile long Eel Lake is ideally suited for oyster farming. The clean, cool water is home to the premium Ruisseau oyster, high on the chef’s wish list of oysters in Toronto. On our first day in Nova Scotia, after the smooth and easy ride on Nova Star Cruises and a stroll around the stunning seascape of Cape Forchu Lighthouse, we met up with Colton D’Eon. Colton’s dad, a lobster fisherman, Nolan, started Eel Lake Oyster Farm with his wife Kim. Now the business is thriving with over 4,000,000 oysters in various stages of growth. Colton and another employee, Jed, took us out on their boat to show us the many rows of oyster beds. Through use of hydraulics, they pulled up one cage to show us how much one oyster had grown just in the past month, no longer dormant in winter. The oyster you typically suck down in a restaurant is approximately 3 years in age or 3 ½ inches in length. When harvest starts in the fall, Colton notes that there are often 100,000 oysters being shipped from their small plant. When we get back to the docks, Colton shucks one of his oysters and we quickly understand what all the fuss is about. The meat is tender, rich and sweet. But it’s that Eel Lake water, with its slight brine that enhances the flavor. Tours are open to the public, so be sure to schedule one for an intriguing glimpse into the life of a Nova Scotian oysterman. 
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Myanmar (Burma) will have a landmark year in 2015, when it holds its first national elections since 1990. Aung San Suu Kyi’s National League for Democracy is favored to win a sweeping majority of seats, but foreign diplomats are already worried that the military will rear its ugly head once again, rigging the election in favor of its de facto party, the Union Solidarity and Development Party (USDP). The reforms of late 2012, early 2013 brought much needed democratic changes, optimism, and a surge of international travelers, many of whom were waiting for the release of Suu Kyi, the Burmese activist and Nobel Peace Prize winner. These last two years have also brought a surge of capital primarily from China to build up the cities. Chinese investments have already changed the look of Vientiane, the historic capital of Laos on the Mekong River. Now the cranes and condos could very well change the look of Yangon (formerly Rangoon), Myanmar’s major city. If you want to visit the golden pagodas, colonial-era buildings, traditional shops, and 40s-era mansions, go now before the city is dotted with sleek new skyscrapers. Then take a river cruise to Mandalay, stopping at small villages along the way to get a real taste of Southeast Asia.