Vacay Network

For the first in a series of stories in Vacay.ca and VacayNetwork over the upcoming weeks about America’s 250th anniversary, we might have begun in Philadelphia. A recent visit to Tucson, Arizona revealed to me that American history didn’t begin there. Or in New York. Or Boston. I stood watching the sunset in the Sonoran Desert and realized the United States story that made sense to me began here.

Slow travel is a passion of mine. Spending longer in one place allows for deeper connection with the local culture. But on a recent journey with U Tracks, I experienced another “slow” — the “slow food movement” of Piedmont. This eight-day walking tour was a veritable foodie and oenologist’s paradise. Starting in Alba, with overnights in Vergne, Monforte d’Alba, Cissone, Cravanzana, and finishing in Cortemilia, I passed through the land of truffles, vineyards, and hazelnut forests.

Divertido is the Spanish word for fun – and Isla Mujeres has fun figured out. Pristine beaches, elegant beach clubs, Mayan goddesses, panoramic ocean views, seafood, tacos, a brewery, impromptu street performers, golf carts, margaritas and swing chairs. The island is located where the Gulf of Mexico meets the Caribbean Sea, about 13 km. off the Yucatan Peninsula, in the state of Quintana Roo, Mexico.

Tucked into the southwestern corner of New Brunswick along Passamaquoddy Bay, Saint Andrews by-the-Sea is a charming coastal town steeped in history and maritime character. Originally settled by the Passamaquoddy First Nations, Saint Andrews was established in 1783 by the Loyalists and flourished as a merchant hub. By the 1930s, the town had become a playground for the wealthy, giving rise to what is considered Canada’s first seaside resort.

Oxtail Pizza? Seriously? The theme of the 11th annual Jamaica Food and Drink Festival (JFDF) in Kingston was themed “Jamaican Food Reimagined,” which featured top chefs creating modern twists on traditional flavors with all-inclusive food and drinks. Hosted by CB Foods, the celebration strives to bring together some of the most talented chefs from across the nation.

It’s a chilly March afternoon at Finland’s Kakslauttanen Arctic Resort’s Lake Smoke Sauna. After spending 15 minutes in the deeply relaxing warmth of the authentic Finnish smoke sauna, I head to the deck wrapped in a towel, trying to convince myself that I can actually DO the cold plunge — a centuries-old Finnish tradition said to offer physical and spiritual cleansing, quiet reflection, and connection with nature.

I’ll never forget the moment I stepped out of the taxi and first saw the elegant low‑rise sweep of Grand Velas Riviera Nayarit, its white walls glowing under the late afternoon sun like an invitation to something more elevated than a beach vacation. It felt less like arriving at a sprawling resort and more like arriving at someone’s private villa. Only this villa had every imaginable luxury and it was all waiting for me. From the moment I walked into the open-air lobby, I felt at home.

The mud along the Peninsula of São Lourenço is so thick it cakes my new hiking boots, making every step a challenge. Normally, such a situation might irk me. But I savor every mucky moment on this trail — one of the most popular on Madeira — because it has brought me face-to-face with sweeping views of the volcanic coastal vistas that are nothing short of breathtaking. This hike was my grand finale after a week of trekking with 57Hours, an adventure tour company.

In the heart of Dusseldorf’s old town, my wife and I stumbled upon a very Yuletide scene. There were cozy wood-beamed chalets strung with garland and illuminated by twinkling lights, selling unexpected treasures—handmade ornaments, carved wooden soldiers, nutcrackers, unique crafts, and splendid decorations. In the city’s medieval square was a brightly painted carousel and a life-size, wood-hewn Nativity scene that told Christmas’s greatest story.

I do not expect this. Plump slices of poached lobster in a smooth bisque? Barbecued whole red snapper smoked in tarragon and napped with a perfectly balanced sauce? Accras, little cod fritters served with a pungent “sauce chien” (more on that later) and a glass of chilled white burgundy? This is a beach bar, for Pete’s sake.