5 Unique Ways to See the Grand Canyon

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With its vast size, sheer beauty, and unique geological formations, there’s really no way around it: The Grand Canyon is a must-see for every traveler. Outdoor enthusiasts flock here to take advantage of the hiking, rafting, and camping opportunities, while families come to learn about geology and wildlife. There’s no wrong way to visit, but there are ways that will help you beat the crowds and make sure you snap some unique pictures. Here are five tips to make your Grand Canyon experience different, whether it’s your first visit or your fiftieth.
GO IN WINTER



Summer is prime national park season across the United States and for good reason: The sun is shining, there's less chance of rain, and there are hotels and restaurants aplenty. But summer and spring also mean crowds, and the Grand Canyon is no different. Most of its 5 million yearly visitors come between May and October, when hotels closest to the rim are booked solid (often a full year in advance), camping permits are sold out, and just wandering the rim seems a little too similar to Disney World. But going in winter opens up a whole new side of the park. Yes, it’s colder and yes, it often snows even in the middle of the Arizona desert, but you’ll be able to wander freely without crowds and will have a much better chance of staying in historic lodges like El Tovar. Plus, you can still hike into the canyon on snowshoes, take part in various holiday celebrations, and capture the unforgettable image of snow falling in the canyon. Note that the North Rim is closed from October to mid-May.
BIKE THE EDGE

News flash: The Grand Canyon is pretty big. Many visitors don’t actually make the trek into the canyon, but there’s nothing wrong with keeping your viewpoint high—just be sure to take advantage of it. Grab a bike and set off on the many trails lining the canyon. While you won’t make it around the entire thing (it’s nearly 221 miles), you will be able to see more than you would on foot and perhaps discover some hidden photo ops. Bike rentals are available at the South Rim at Bright Angel Bicycles, which offers guided tours (you can also bring your own bike). Be sure to stay on the marked trails and note that you can’t bring your bike into the canyon.
HEAD TO THE NORTH RIM
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Due to the ease of accessibility, most visitors head to the canyon's South Rim, where parking and shuttles are plentiful, as are hotels, restaurants, and other visitor facilities. The West Rim is also easy to get to, especially for visitors coming from the West, and is home to the Skywalk (which has brought in even more crowds since opening). But to those who don’t mind taking a little extra travel time, the North Rim offers gorgeous views (some say the best in the whole canyon) in a much less frenzied setting. The North Rim is nearly a thousand feet higher than the South, resulting in a more alpine climate. You won't find as much in terms of lodging or dining, but campers and hikers will feel right at home. A shuttle between the two rims leaves daily, and the trip takes nearly five hours. It's pricey and advance reservations are required, but it’s a great way to see a lot of the canyon at once.
EXAMINE THE STARS

If you don't stick around for a Grand Canyon sunset, you're going to miss out on glimpsing the stunning night sky, one of the most spectacular national park experiences. Whether you’re lucky enough to nab a room at one of the hotels within the park or have decided to camp at the bottom, the complete lack of distracting city lights makes for one of the brightest stargazing spots in the country. A yearly stargazing party happens every June, complete with constellation tours, astronomy programs, and telescopes.
EXPLORE ON A MULE



Hiking to the bottom of the canyon is no easy task, but luckily there are some guys willing to help you out. Donkeys were the original way many of the first Grand Canyon adventurers explored, and today several companies offer mule tours ranging from three hours to overnight stays. Expert guides point out interesting flora and fauna along the way and inform you about the canyon’s geological and human history. Note that these are very popular and often booked over a year in advance.

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Top 10 African Safari Tour Operators

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Recent controversy surrounding the death of Cecil the lion in Zimbabwe at the hands of a big-game hunter has raised an important debate: What is the best way to protect African wildlife? On one side, pro-hunting advocates argue that exorbitant hunting fees fund conservation efforts that would otherwise be underfunded or nonexistent. Meanwhile, other argue that going on game drives (and thereby pumping money into local economies) benefits the animals. But not all safari outfitters are created equally, and some are much less conscious of respecting animals and the environment than others. If you're a responsible traveler who wants to plan an African safari, work with one of these top-rated tour operators, most of which have dedicated philanthropic causes.
&BEYOND

This luxury tour operator offers ready-made trips and tours to all parts of Southern or East Africa or can tailor a safari to your needs. It offers some of the best destinations and accommodations in Africa (and manages thirty-three of its own highly regarded properties) from the Okavango Delta to remote Indian Ocean islands. Unique trips for the discerning traveler can be planned around learning, conservation, and sustainability, or “luxury in the bush,” which includes more holistic activities, such as yoga safaris. This outfitter also offers active adventures such as rhino darting for conservation, walking safaris, and turtle-hatching expeditions.

Destinations: Botswana, Kenya, Madagascar, Malawi, Mauritius, Mozambique, Namibia, Rwanda,Seychelles, South Africa, Tanzania, Uganda, Zambia, Zimbabwe.

Popular packages: Treasures of Tanzania, eight nights, from $6,685; Grand Botswana, ten nights, from $9,967.

Philanthropy: It has raised and committed R100 million (US$11.5 million) to implement and operate projects in six African countries.

What they do best: Luxury in the bush, impeccable attention to detail, and honeymoons.
ABERCROMBIE & KENT

In business since 1962, this company is considered one of the best in the business and is consistently given high marks by former clients. From your first decision to go on safari to its successful conclusion, A&K offers seamless service. Its tailor-made safaris hearken back to days past when intrepid adventurers such as Teddy Roosevelt and Ernest Hemingway relied on private guides to create a safari program and escort them through the bush from start to finish. The company has a professional network of local A&K offices in all of its destination countries, staffed by full-time A&K experts; maintains its own fleet of four-wheel-drive safari vehicles; and trains its own drivers. The head office in the U.S. is in Illinois.

Destinations: Botswana, Kenya, Namibia, South Africa, Tanzania, Uganda, Zambia, Zimbabwe.

Popular package: Kenya & Tanzania, twelve days, from $5,995.

Philanthropy: Extensive projects benefit ecosystems and wildlife, communities and cultures, and health and education. Guests can meet local people making a difference in their communities. Many guests build their safari around several of these projects.

What They Do Best: Destination knowledge—they have some of the most experienced guides on the continent.
AFRICA SERENDIPITY

This New York-based company has excellent Africa-based operators and specializes in Kenya and Tanzania exclusively. Although it offers suggested itineraries, the trip is ultimately custom-designed for the client and dependent on the time of the year and bud- get. Clients often combine Kenya and Tanzania into one trip. Africa Serendipity is flexible, as it offers prospective clients what they wish and at a price that meets their budget.

Destinations: Kenya and Tanzania and their coastal islands.

Popular packages: Serengeti and/or Masai Migration, twelve to fourteen days, from $6,100; a beach escape can be added to the end of any safari.

Philanthropy: They have no direct involvement with any charities, but the ground outfitters it uses only employ local residents and are involved in community schemes.
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What They Do Best: Kenya and Tanzania. Their focus on these two countries truly makes them experts.
AFRICAN PORTFOLIO

African Portfolio’s team members visit each in-country operator annually and are on a first-name basis with the managers of the properties they use. They pride themselves on discovering the best places, whether they’re hidden gems, up-and-coming properties, or well-established classics. With each client, they’re committed to providing a safari reminiscent of what captivates them about Africa. Their mission is to provide unique and memorable experiences through nature-based travel that educate, entertain, inspire, and provide participants with opportunities to directly contribute to conservation.

Destinations: Botswana, Kenya, Malawi, Mauritius, Mozambique, Namibia, Rwanda, Seychelles,South Africa, Tanzania, Uganda, Zambia, Zimbabwe.

Popular package: Great Rift Valley Safari, Tanzania, 10 days, from $6,000.

Philanthropy: African Portfolio was started in Zimbabwe and its philanthropic efforts are directed there; this includes support for orphanages and a wildlife sanctuary.

What they do best: Assisting travelers with “off the beaten path” trips.
GAMEWATCHERS SAFARIS

This Nairobi-based company specializes in delivering luxury, tailor-made safaris to small camps and lodges in the top game-viewing areas of East Africa. Every traveler is guaranteed a personal, authentic safari and the opportunity to experience the magic of the African bush while helping protect Africa’s wildlife, ecosystems, and cultures. Gamewatchers runs its own ground operations, ensuring guests are well looked after from the start of their trip to the finish. Guests often add beach trips to the end of their safaris.

Destinations: Botswana, Kenya, Mauritius, Rwanda, Seychelles, South Africa, Tanzania, Zambia.

Popular packages: African Splendours Safari, twelve nights, from $5,895; Gamewatchers Adventure Camping Safari, six nights, from $1,995.

Philanthropy: It supports a school in Kibera, Nairobi, and more than 1,000 Maasai families are directly benefiting as a result of its conservancies. It has also set up outreach pro-grams to assist with water provision, education, and predator protection.

What they do best: A personal, authentic experience, as far from mass-market tourism as it’s possible to get.
MICATO SAFARIS

Family-owned and -operated, this New York-based operator offers ultra luxurious trips driven by a sustainable ethos. Safari lodges enchant with such unadulterated luxuries as private plunge pools and personal butlers. Cultured safari guides educate, instruct, and amuse, while itineraries offer an irresistible array of experiences from the sophisticated pleasures of Cape Town to the celebrated savannas of the Serengeti and the near-spiritual beauty of the Kalahari. Micato has long been praised for its ability to deliver seamless personalized “un-group-like” service and over-the-top luxury without sacrificing true immersion in the “real Africa.” Standout inclusions on Micato programs include timesaving bush flights between lodges and an “all tips included” policy.

Destinations: Botswana, Kenya, Mozambique, Namibia, Rwanda, South Africa, Tanzania, Uganda,Zambia, Zimbabwe

Popular package: The Hemingway Wing Safari, Kenya, fourteen days, from $13,175 per person.

Philanthropy: Its charitable endeavors are impressive, with visits to the Micato-AmericaShareHarambee Community Center a highlight for many clients. In addition, every safari sold puts one Kenyan child in school through Micato-AmericaShare’s One for One program.

What They Do Best: Impeccable service from start to finish alongside excellent community projects.
NATURAL HABITAT ADVENTURES

Nicknamed “The Nature People,” this operator is known for its focus on wildlife and conservation.Nat Hab’s headquarters are in Colorado, and although it organizes trips to destinations around the world, it has a good reputation for arranging incredible safari itineraries. It always chooses the best destinations for viewing wildlife in its natural habitat and focuses on small groups and intimate lodges in secluded, off-the-beaten-track settings. Its online safari-building tool, iSafari.com, is a useful starting point for getting an idea of what’s possible before speaking to one of the experts in its team. The operator can also arrange photo expeditions and family safaris.

Destinations: Botswana, Congo-Brazzaville, Kenya, Madagascar, Namibia, Rwanda, South Africa,Tanzania, Uganda, Zambia, Zimbabwe.

Popular package: Secluded Botswana (includes Victoria Falls on the Zambia side), thirteen days, from $10,995.

Philanthropy: The Natural Habitat Foundation focuses on conservation and arranges voluntourism programs. They’re the first carbon-neutral travel company and the travel partner for the World Wildlife Fund.

What they do best: Sustainable ecotourism for small groups with a focus on wildlife and conservation.
NOMAD TANZANIA

Nomad Tanzania owns and operates its own collection of unique camps and privately guided safaris across the most geographically diverse areas in Tanzania. It also offers an efficient ground-handling and safari-planning service throughout Tanzania and Zanzibar and uses its experience and approach to recommend other camps that it feels meet its exacting standards. They have a reputation for employing excellent guides and for always going the extra mile for guests. All of its team members have a deep love for the African bush and a desire to share their passion with others. Its website has some sample itineraries for inspiration, but each trip is fully customized.

Destinations: Tanzania
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Popular package: Serengeti Safari, eight nights, from $5,000.

Philanthropy: A microfinance scheme allows guides to purchase their own safari vehicles, which Nomad then rents from them. Nomad has also introduced steel water bottles for all guests so as to reduce the use of plastic. The Nomad Trust raises charitable donations for a range of community projects.

Where to Eat in Austin During SXSW 2015

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In just a few weeks, thousands of people will descend upon Austin for this year’s South by Southwest Festival (March 13–22), which transforms the “Keep It Weird” city into a thriving hotbed of music, film, and interactive technologies. The 10-day citywide festival is a marathon, not a sprint. People tend to eat (and sleep) in small spurts, surviving on adrenaline, Lone Star tall boys, and whatever free food might be on hand at promotional events or in between shows. But Austin’s culinary scene is just as eclectic as its innovative annual festival, so why not treat yourself in the midst of the madness? Trendy eateries are sure to be packed during prime dinner (and brunch) hours. Most Austin restaurants don’t accept reservations, only seating on a first-come, first-served basis, so with a little planning, whether it’s calling ahead to snag a rare table in advance or simply seeking out popular hot spots outside of peak hours, it’s easy to experience the city’s best culinary offerings. Here are a few suggestions and tips for navigating Austin’s diverse food scene.
GOURDOUGH’S

Where: South 1st Street

Gourdough’s, which promises “Big. Fat. Donuts.” boasts an extremely late closing call compared to other Austin restaurants, staying open until 3 am on Fridays and Saturdays.) Their signature guilty pleasure cuisine is the ultimate indulgence after a long day of alcohol-fueled festival activities. Try one of their extravagant doughnuts—both savory and sweet—like "The Mother Clucker," featuring fried chicken and honey butter drizzled on top of a fried doughnut, or "The ODB," cream-filled doughnut holes rolled in icing and coconut shavings. If you can’t polish off the jumbo-sized portions, you can always save the rest for a grab-and-go breakfast—the perfect tribute to the plucky ethos and frenzied pace of SXSW.
VIA 313



Where: Rainey Street and 6th Street

This local food truck has become the city’s premier destination for deep-dish, Detroit-style pizza. And Via 313 is expecting an onslaught of crowds during this year’s festival, seeing as both of its locations share lots with popular bars that are smack dab within two major SXSW epicenters—East 6th Street and the Rainey Street District. Its Rainey trailer sits in the backyard of craft-beer heaven,Craft Pride, so an hour-plus wait for their tasty pies—baked in square pans to yield a deliciously chewy crust with sweetly caramelized edges—doesn’t feel all that unreasonable. The food truck still accepts to-go orders, so you can call ahead and place your order to minimize the wait. After nightfall, hungry festivalgoers will flock to the trailer en masse, looking to stave off their impending exhaustion—and hangovers. Once you try signatures like "The Cadillac," with Gorgonzola, fig preserves, shaved prosciutto and Parmesan topped with a balsamic glaze, you’ll forget that you ever waited at all.
CLARK’S OYSTER BAR
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Where: Clarksville

The preppy, Wes Anderson-esque vibe of Clark’s Oyster Bar, located on West 6th Street just a few miles west of downtown, is a great palate cleanser during SXSW. Their swift, expert service; impeccable, yacht-club-chic interiors; and superior selection of fresh seafood and oysters make diners feel like they’ve drifted off to sea—or at least far from the gritty din of SXSW. Seating is limited in the cozy dining room and outdoor patio, so we recommend showing up for an early dinner to enjoy their weekly happy hour (Monday through Friday, 3 pm to 6 pm), when their decadent house burger is half price, oysters are 50 cents off, and all martinis and draft beers are $5.
LENOIR



Where: Bouldin Creek

There are only 34 seats in Lenoir’s intimate dining room, so reservations are essential at this buzzed-about Bouldin Creek newcomer, which specializes in a distinctly Texas cuisine that the award-winning chefs like to call “hot weather food.” But a little advance planning and reservation shopping are worth the trouble. Their nightly prix fixe menus offer three-course options ($40) from four categories—land, sea, field, and dream (dessert)—that feature stunning creations like seared antelope heart and bowfin caviar with smoked fish and horseradish. Single off-menu dishes are available a la carte and the European-focused wine list is stellar. We suggest sneaking in as early as 5 pm to secure a table sans reservations or to enjoy an al fresco happy hour (5 pm to 7 pm), when the house wine punch is half-off and free bar snacks are offered in their charming backyard wine garden.
GARDNER

Where: East 6th Street

Gardner, the east side’s newest culinary darling, gives seasonal vegetables the rock-star treatment in a sleek, Scandinavian-style interior, with natural hardwoods and tones that match the earthy cuisine. The highbrow concept, complete with spare portions, sizeable prices, and cerebral dishes centered around unlikely stars like beet salad and sunchoke custard, might set off some people’sPortlandia radar, but serious foodies won’t be disappointed. Despite the veggie focus, diners can still find expertly prepared meat and wild game selections—from Cornish hen to Spanish mackerel—for their main course. Reservations are accepted for small parties, but we suggest showing up for either an early or late dinner—the restaurant stays open until 10:30 pm on Fridays and Saturdays—to avoid the dinner rush.
OLAMAIE



Where: Downtown

Olamaie (pronounced “oh-la-may”) has been turning heads with its upscale twist on traditional Southern cuisine since debuting this fall in a renovated downtown cottage just south of UT campus. The menu is part nostalgic (think creamed broccoli greens and skillet cornbread), and part modern interpretation. Menus change frequently, but their mouthwatering housemade biscuits are beloved mainstays, made even sweeter with honey butter and pimento cheese spreads. Their patio lounge opens at 5 pm for cocktails and dinner service begins at 5:30 pm. While walk-ins are welcome, reservations are highly recommended, especially since there will be private parties during the festival, so be sure to call ahead.
CISCO’S AND JUAN IN A MILLION

Where: East Side
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Breakfast tacos are a daily sacrament for Austinites. It doesn’t matter what time of day or how fancy the establishment: odds are breakfast tacos are on the menu. Unassuming trailers like El Primo and the multitude of Torchy’s Tacos locations top the lists of most festivalgoers, but we recommend iconic breakfast joints Juan in a Million and Cisco’s for an authentic taste of Austin. These two eastside establishments aren’t secret by any means, with cult followings that span generations. Thankfully, their reputations don’t hinge on overblown prices or trendy décor. Juan in a Million is known for its famed Don Juan breakfast tacos, a huge mound of eggs, potato, bacon, and cheese served atop extra tortillas. And Cisco’s straightforward trademarks include migas (generously covered in melted cheese) and huevos rancheros.

Q&A: Cleveland Chef Michael Symon of 'Iron Chef' and 'The Chew'

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Michael Symon may just be the ultimate Renaissance man. The James Beard Foundation Award–winning chef, best-selling cookbook author, and successful restaurateur is also an Iron Chef on the Food Network and co-host on ABC's critically-acclaimed The Chew. In his spare time, the husband and father raises funds for Farm Aid and Autism Speaks, among other charities, and enjoys playing golf and riding his motorcycle through his beloved hometown of Cleveland, a city whose culinary scene he is widely credited with resurrecting. We recently spoke with Symon about why Cleveland is getting so much buzz this year and the forthcoming opening of his 13th restaurant, Mabel's.
YOU WERE BORN AND RAISED IN CLEVELAND AND HAVE BECOME AN AMBASSADOR FOR THE CITY. WHY DO YOU THINK IT'S GETTING SO MUCH ATTENTION THIS YEAR?

It’s a combination of things. I moved back to Cleveland in 1990, and there was no culinary scene here—it has grown tremendously since then. I also think people like cheering for the underdog. We’ve been on a lot of lists where people didn’t shed a great light on our city and we’re clawing our way back up. People enjoy that story about our city. Certainly, the return of LeBron and all of the hotels that are popping up downtown and the Republican National Convention coming is part of it. And the Gay Games were huge.
IN ADDITION TO BEING A SUCCESSFUL RESTAURATEUR AND COOKBOOK AUTHOR, YOU ARE AN AWARD-WINNING CHEF AND TV PERSONALITY. WHAT HAS BEEN THE RECEPTION TO YOUR FAME FROM OTHER CHEFS?

I think I always had the chops to back up the [James Beard] Award, so when I traveled it wasn’t a matter of people not respecting me. I learned to cook in New York in the '80s, so the chefs I worked for coming up were superstars. But the more people like you, the more they hate you. It used to bother me, now it doesn’t. In 1998, I was lucky enough to be named a Best New Chef by Food & Wine—that was a huge break for me. But no one could believe that someone from Ohio hit number one. All the other chefs were from New York, LA, and Chicago. People kept coming up to me and saying, “You’re from Cleveland? How did they find you?”

I love Cleveland because I was born and raised here and I know there is so much more to this city than the suburbs that surround it. And I was never more aware of that than when I won this award. Every time my friends come here now—Mario Batali, Bobby Flay, Jonathan Waxman—they say to me, “God, Cleveland is so much cooler than I thought!” So, I think [the recent buzz] is bringing more people to the city that may not have come otherwise.
WHAT ARE YOU FAVORITE PLACES TO EAT—AND SHOP FOR FOOD—IN CLEVELAND?

If I’m going to get fancy I’ll go to Greenhouse Tavern, Fire, or Flour. Some of the places I really love aren't fine dining, though. I love Big Al’s on Larchmere, Coventry Inn, Superior Pho, andSokolowksi’s. The other place I love is Sterle's Country House, the Slovenian place on East 55th. I go to the West Side Market for kielbasa, bacon, and ham. I get my spices at Urban Herbs. I get my smoked stuff at J & J and Dohars. And then there's the Shaker Square Farmer's Market—I go there a lot, too.

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YOU COME FROM A VERY CLOSE-KNIT FAMILY. HOW DOES THAT INFORM YOUR RELATIONSHIP TO FOOD?

Food has the ability to bring you back to a place. There aren't a lot of things that do that. My mom is Greek and Sicilian so when I smell lamb roasting I’m instantly brought back to childhood—I’m a kid in my mom’s kitchen smelling rosemary and lemon. I think most people have those food memories: an aroma or a smell or a taste that brings you to a different place, whether it’s a trip you took as a child or a great dinner you had with your husband or wife. Food is a great way to remember a story, tell a story, or start a new story.
WHAT MADE YOU DECIDE TO OPEN A BARBEQUE PLACE?

Everyone knows I’m a very meat-centric chef. I think there are some good barbecue places in Cleveland but I don’t feel we have one we can call our own. If you go to a barbeque place they may be doing Kansas City style or Texas style. So, we're creating a style of barbeque that's unique to Cleveland. It will be smoked low and slow over Applewood because we have apple orchards in Cleveland, the base will be brown mustard sauces (like Ball Park Mustard) and instead of doing hotlinks like in Texas, our meat will be kielbasa. We'll have homemade krauts and delicious pickles. When people walk into Mabel's, I want them to feel and smell the city of Cleveland just like they do when they walk into the West Side Market.
HOW DOES CLEVELAND'S FOOD SCENE COMPARE TO NEW YORK'S?

Part of being from Cleveland is that we don’t realize how on point we are sometimes. When I bring someone from out of town to the West Side Market, I hear them gasp. If places like Sterle's or Sokolowksi’s were in New York you wouldn't be able to get in the door. That was the funniest thing about this place in Brooklyn I recently went to with my wife. Here we were with a bunch of hipsters working the place and people are eating kielbasa and listening to polka and there's a line out the door and down the street to get in. In Cleveland, the women cooking the pierogis are from the local church and they're wearing babushkas and the restaurant has been there for 100 years!

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