AS A BLACK AMERICAN, I've always been fascinated by the continent of Africa. I sometimes gaze at a map or a globe, studying the imposing landmass with its broad shoulders and tapered tip, wondering which country my ancestors came from. Perhaps this is why my interest in Africa has always been more about people, rather than animals. How, then, did I find myself exploring the national parks of Zambia outfitted in khaki, binoculars and camera in hand, reveling in the majesty of its flora and fauna?
Well, after two years of pandemic confinement, the outdoors beckoned like never before. Being out in the wild promised an experience antithetical to my urban American existence, where the only animals I encounter are the brazen chipmunks that plunder my tiny Atlanta garden. If there was one thing the past few years gave me, it was a renewed desire to join the world, and to see it all.
And yet, I wasn't sure what to expect of Zambia. Magazine articles, Hollywood movies, and even the Instagram posts of fancy friends tended to focus on the sumptuousness of resorts in Kenya and South Africa, and honestly, they didn't appeal to me. I'm the sort of traveler who appreciates comfort-but I'm not into fussiness, and I don't like being fawned over.
Denne historien er fra July 2023-utgaven av Travel+Leisure US.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra July 2023-utgaven av Travel+Leisure US.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Second Course - Noma chef René Redezpi found fame ingredient-focused with fine dining. His new TV show goes even further.
This summer, chef René Redezpi and Travel + Leisure contributor Matt Goulding released their Apple TV+ docuseries, Omnivore. Each episode follows a single ingredient on its global journey, from harvesting to processing to cooking. T+L spoke to the Danish chef about the making of the series, and what's on his travel radar.
GBASS BOTS
On a road trip deep into the culinary heart of France, Rosecrans Baldwin visits the village restaurants and country hotels updating the age-old French tradition of cooking local.
DRINKING IT ALL IN
The rich, volcanic soil of central Chile has nourished a food and wine legacy that bridges cultures, from Indigenous cooks to globe-trotting vintners.
APPETITE for LIFE
Dandelion roots and pea greens, truffles and wild mountain thyme: a meal in Slovenia is like a walk in a fairy-tale forest. Sierra Crane Murdoch falls under the country's spell.
RAPPY VALLEY
For more than two decades, wine expert Ray Isle has been visiting Napa to uncover the best of the region. Here's his short list.
How to Actually Enjoy Dining Out with Kids
A flexible mindset-and proper preparation can help parents and children make the most of a foodfocused trip.
Mealtime in Manila
Creative young chefs are making the Philippine capital Asia's new culinary hot spot.
Hands On
Single-malt whiskies and triple-cream cheeses are the stuff New York's Hudson Valley is made of.
ALL ASHORE
Juneau is one of Alaska's busiest cruise ports-and it has a booming food scene.
AMONG THE GROVES
Two Puerto Rican hoteliers have opened their latest spot in Tuscany― and put the country's famed olive oil front and center.