10.  I will start taking off my metal items before I get to the metal detectors at the airport so that I don’t slow down the whole line.

9. I will opt for either the pat down or the scanner, or not to fly. I will make my crusade against these at a time other than while at the security check point, once again delaying everyone.

8.  I will plan my small trips at least two to three months in advance, and my large trips (think two weeks through Europe, honeymoon) at least five to six months in advance, so that I don’t give my travel planner a heart attack.

7. I will not try to pass off items that really should be checked luggage as carry-ons, taking up all the room in the overhead bins and forcing others to check their bags that really shouldn’t need to be.

6.  I will travel to a new destination, even if just for a long weekend (for pleasure – business trips don’t count!).

5.  I will try a new type of local food when traveling (ethnic food, not just something off the local chain menu that you’ve never ordered before).

4.  I will budget for inflated prices, particularly on flights, and be flexible in adjusting my plans to fit these new prices. Varying from the norm might even make for a more enjoyable vacation!

3.  I will take pictures and videos when traveling and more regularly share my thoughts and photos through my preferred social media outlets.

2.  I will make a new friend in a destination that I travel to, and keep up with the friend after I return (again, this is where social media comes in handy).

1. I will take place in some type of immersion experience when I travel, and keep an open mind when doing so. This could be attending a local sporting or music event, a food and/or wine tasting, a non-traditional tour by a local guide, a lesson on creating a local craft, or any other type of activity that gets me off the beaten path and truly gets me involved with the culture.

While the last blog was more formal in nature (or at least as formal as I get in my blogs), much of their feedback was so descriptive – and delicious – that I thought I’d let it speak for itself. Here are some quotes from my contacts on the trips they’ve taken or are planning. Enjoy!

“Our company Savory Adventures hosts one-week luxury trips to Italy which focus on the food and wine. We hunt for white truffles in Piemonte, dine privately underground in the Cantine of Monferrato, take private yachts to Capri, and dine and (if desired) learn to cook with chef Dolce Debbie, who is on TV across the US on the syndicated Daytime TV show, on Tampa Bay Fox, and other local and national media. All meals, all wine, all transportation (other than air) is included, and we stay in villas frequently rented by the stars. Manuela Rivetti of La Spinetta frequently visits our villa, giving us the first tasting of the year’s Moscato. Each guest is issued an Italian cell phone upon arrival, allowing them to visit nearby towns and call our limo when they are ready to return.”  - Barry Frangipane, Savory Adventures

“I own an Italian Specialty Food Store and we are taking our first group trip to Italy next fall for a cooking vacation in the Piedmont. Should be a fun trip, we are renting a whole villa/agriturismo and just doing cooking activities for a week! I’m excited for the trip and if anyone has any suggestions for things to do/see in the Asti/Alba area I would appreciate hearing about them.”  - Nichole Joyce, All Things Italian

“We flew to Bilbao, Stayed in St. Sebastian and drove through the wine regions to Zaragoza and then Barcalona (5days). Pinxto bars are great in Basque country, people go to 3-5 in one night enjoying the signature dishes which they can help themselves to from the bar, before leaving you tell the waiter how much you have eaten. Its like bar hopping by with great wine and amazing snacks.” - Baida Ayyar

“Austria is a country I’ve not often seen mentioned by foodies, but has a tremendous tradition of great food. (Vienna anyone?) ??A few years ago my wife and I, along with her sister and husband, took a little driving tour starting in Kufstein, going south then east and coming back up to Vienna. We started in the mountains and then went through wine and castle country. It was gorgeous, and the food and wine were terrific wherever we went. I especially like the food down in the southeast which is influenced by its proximity to Hungary, Slovenia and Italy. It was common on a menu to find schnitzel, polenta, and goulash with gelato and sacher torte for dessert. ??One standout was in a little town called Riegersburg in Styria. A gorgeous castle with vinyards running up the side of the hill to the walls of the castle, and a great little hotel in town, the Gasthof Fink. They’ve been awarded all kinds of awards for food and wine, and deserve every one. In the near area are all kinds of wineries, hot spring spas and even a chocolate factory. We stumbled upon it and only got to spend one night, but I would love to go back.”  - Andrew Midkill

*Andrew has more suggestions from Austria that I’d love to share! For those interested, let me know and I can send it along. Or it might be in part three of this series!

In this blog, I contacted my Slow Food group on linked in to hear from those who specialize in food tours (both providers and travelers). If anyone knows how to do food right, it’s this group! Here are some of their great finds:

Taste Canterbury Food and Wine Tours, New Zealand: Enjoy an in depth look at the local food and drink producers in the area, many of which may be tough to find elsewhere! Some of the spots visited include a wasabi grower, cheese producer, sushi producer that farms its own fish, farmers markets, vineyards, and chocolatiers. The tours are in and around the city of Christchurch.

Delicieusement Votre, Lyon, France – This country’s most famous food city is sure to please the taste buds. With Delicieusement Votre, participants get hands on experience preparing their meal from start to finish under the guidance of accomplished French chefs (who speak English as well!). When the cooking is done, enjoy a glass of wine with your meal to celebrate your culinary creation!

Gourmet on Tour, Marrakech – “Ride a camel in Palmeraie, venture into the Atlas mountains, tour the spice souk and dine under the stars, cook couscous with the village ladies”. Yes, these are all activities you can partake in through Gourmet on Tour’s Marrakech tours. In fact, they provide tours throughout France, Italy, the UK and Ireland, Morocco, US, Mexico, Asia and Spain!

Now that I’m hungry, I’ve decided these tours are way too good to devote just one blog to! look out for part two coming your way soon!

Special thanks to Danielle Ellis for the suggestions for France and New Zealand and to Judith von Prockl of Gourmet on Tour for the details provided in this post!

Scotch distilleries, on the other hand, can be found in just one place. For years, lovers of this malt liquor have been traveling to scotch for a closer look (and sip!). Over the past three years, Scotland’s distilleries have seen a 2.6 percent increase in visitors and a 17.8 percent increase in money spent at whisky attractions throughout the country. Clearly, in a difficult economy, these distilleries are doing something right!

For whisky-seeking travelers, there are three major regions to consider: Highland, Speyside and Islay. Two smaller regions (in the number of active distilleries) include Lowland and Campletown, which only have three active distilleries each.

Highland: As it sounds, this is one of the more northern regions of Scotland. Some of their distilleries include Aberfeldy, Balbair, Dalmore, Glen Ord, Glenmorangie – one of the more famous of Highland distilleries and Oban.

“The Islands” is a category often included as part of Highland and includes all of the scotch-producing islands other than Islay. Some of the most familiar are Arran, Mull, Jura, Orkney and Sky.

Speyside arguably produces some of the country’s best scotch. Balvenie and Macallan, along with recognized names such as Glenfiddich, Glenlivit and Aberlour are produced in Speyside. This region is north of Highland and although known for it’s whiskey, there are also some good walks/hikes to be found in Speyside.

Islay – This region now has nine active distilleries, with the most recent, Kilchoman, just beginning to sell in September 2009. Along with its newest addition , Islay distilleries include Bowmore, Lagavulin, Laphroaig, Ardbeg, Bruichladdich, Caol Ila and Bunnahabhain. The island is largely composed of peat and it’s scotches are among the strongest flavors of all malt whiskeys, a feature that either endears or averts their drinkers.

Lowland – Though the region once had 180 distilleries, only three active remain – Auchentoshan, Bladnoch and Glenkichie. The products here offer little flavor of peat and smoke and instead are dry and light.

Campletown – As with Lowland, the number of regions here has shrunk over time, as it once had 30 active distilleries. Now, the three that remain are Glen Scotia, Glengyle and Springbank – the most awarded whiskey in the world! Unlike Lowland, the products of Campletown tend to taste of peat and salt.

Scotch tours can be taken as a guided group tour or a personalized private tour. The best way to find the tour that fits what you are looking for is to work with a travel planner to examine all of the options available, including customizing a tour for you.