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Editorial Reviews. About the Author. Gary Swagart is a Professional Engineer currently residing Tales of Two Peninsulas and an Island Kindle Edition. by Gary.
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- 2 Michigan islands are close but so different - Chicago Tribune
- South Island
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- Beara Peninsula and Garinish Island
A few other entrepreneurs followed suit, and cranberry bogs became a permanent feature of the local landscape. A railroad from Nahcotta to Ilawaco was built in with tracks laid on hard-pack beach. Despite efforts to introduce other varieties, the industry left as quickly as it came.https://uspw.co/wp-includes/1627-site-de-rencontre.php
2 Michigan islands are close but so different - Chicago Tribune
Oysterville became a ghost town—and today it is a charmingly well-preserved peek into 19th century life and a great spot for a picnic. Piles of bleached oyster shells still haunt the beach with a ghostly look. Willapa Bay produces 1. But most of all, a sense of community and identity has been established, led by restaurateurs Jimella Lucas and Nanci Main. The duo opened acclaimed restaurant The Ark in and quietly promoted local, organic and fresh food. Lucas and Main maintained their own oyster beds, bought organic ingredients, recycled, composted, were awarded Statewide Environmental Excellence Award from the State Department of Ecology, and eventually distilled their ideas into four cookbooks.
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After all, the more we change, the more we stay the same. Anna Roth is a food writer and editor. Her first book, West Coast Road Eats: She blogs at www. A Tale of Two Peninsulas. After a century and a half of struggle, the Washington coast is ready for its culinary close-up.
As Seattleites, we hold certain truths to be self-evident: Umbrellas are for wusses, coffee is an essential human right, fleece is always included in the dress code, and there are no good restaurants on the Washington coast. Sure, any of us can rattle off a few half-hearted recommendations from past excursions—a mediocre sandwich shop, a decent bakery, a seafood shack with amazing views and lousy fish-and-chips. But those of us who place a disproportionate amount of value on life-changing meals learned to temper our expectations when it came to Highway The coast has many attractions: Needless to say, great road food is not among them.
This is about to change. The Washington coast is in the process of stepping up its culinary game, metamorphosing from a lackluster dining destination into a spectacular one. The region has always enjoyed bountiful seafood, locally grown fruits and vegetables, foraged mushrooms and berries, and locally hunted game—but these precious ingredients have only recently begun to be widely featured on restaurant menus.
Which begs the question: Why on earth were we forced to endure iceberg salads and rubbery clam strips in the first place? The rumors were understandable— Forks routinely gets more than inches of rain year, more than three times that of Seattle, and such abundant precipitation is one of the primary conditions for good fruits, vegetables and pasture—not to mention that the cool, damp climate must have seemed like heaven on earth to settlers after so many months and miles of arid central plains.
News of a planned railroad connecting the isolated Peninsula to the mainland was enough to sell Luther and Esther Ford. Kid sister Formentera is the wild child.
No matter the age of the residents or visitors, a youthful spirit pervades all. Heels are traded for bare feet, designer duds for dreadlocks and disco balls for dancing under the full moon. Beach clubs are tucked behind sand dunes and the beaches are mostly untamed.
There is still plenty of style, it is just of a different variety — creative, understated and impossibly cool.
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I start my island-hopping experience on board the compact 26 metre Lex at Marina Ibiza, where the quay is lined with designer boutiques and buzzing bars. At the end of the quay is Club Lio, a coveted spot to enjoy the view with a seafood dinner and cabaret show. The new marina will be up and running this summer for yachts from 60 metres up to metres and is set to become the hippest marina in Ibiza. We drop anchor at Cala Jondal, a rocky shore home to the Blue Marlin beach club, which hosts rollicking Sunday parties.
Superyachts line up in the long bay and the music carries over the water. The entire southern coast of Ibiza is dotted with lovely little spots to drop anchor. Porroig is a pretty bay, framed by gently sloping hills, where we play with water toys. Rising out of the water to metres, this tiny but towering rocky island is said to be the most magnetic point on Earth, after the North Pole and Bermuda Triangle.
Ibiza is replete with international fine-dining fare from Nobu to Cipriani. Everything here happens on Spanish time — lunch is at 3pm, dinner sometimes not until 10pm or 11pm. The crowd goes wild as costumed, head-dressed dancers twirl in cages and confetti falls from the sky.
Beara Peninsula and Garinish Island
Ibiza originated as a hippy haunt in the s, a haven for freedom of expression and thought, which paved the way for hedonism of all varieties and then big tourism. When Ibiza came of age and began attracting more glitzy resorts and nightclubs, Formentera picked up the slack. Those thirsty for the Ibiza of old might just want to do the same….
The islands are not complete opposites, of course. They both afford beautiful protected harbours, fabulous dining and epic beach bars — all served up with a relaxed attitude. While landlubbers might feel the pressure to choose one, those travelling by yacht can have both, their proximity making it easy to cruise between the two.