I USUALLY DISAPPROVE OF footwear at the beach. But even I agreed to wear wellies as I walked through the tide pools at Sombrio Beach, where a thick bed of midnight-blue mussels and pointy goose barnacles was slicked with glossy green surfgrass.
It was a sunny day in early May on a wild stretch of sand in the Juan de Fuca Provincial Park, on the southwestern coast of Vancouver Island, in British Columbia. The sky was so clear I could see the outline of Washington's Mount Olympus some 60 miles away. The water was full of surfers in wet suits; colossal Sitka spruce, Douglas fir, and cedar trees lined the shore.
Everything about this epic landscape tugged my attention upward, but my guide, Annalee Kanwisher of Coastal Bliss Adventures, encouraged me to focus my gaze down. "Wait for it," she said excitedly. The tide was going out and a creamy layer of ocean-whipped foam was sucked back out to sea, leaving behind a glassy tide pool teeming with life. Ruby-red sea stars were plastered on the rocks, and hermit crabs scampered across driftwood.
The purple tentacles of a sea anemone blossomed like petals of a dahlia, and a sluglike nudibranch with electric orange spots clung to a ribbon of kelp.
Vancouver Island is a place where old-growth forests are named for holy spaces (like Cathedral Grove, in a park on the island's eastern edge) and trees can have celebrity status ("Big Lonely Doug," Canada's second-tallest Douglas fir, is a main attraction). People travel there to be awed by the immensity of nature. But I wanted to see the smaller wonders hidden in the island's intertidal zones.
Denne historien er fra February 2024-utgaven av Travel+Leisure US.
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Denne historien er fra February 2024-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.
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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.