AS THE REMNANTS of Tropical Storm Alex shook my tent, I wondered if the decision to camp in Dry Tortugas National Park-a remote chain of seven islands about 70 miles west of the Florida Keys-had been a mistake. It was early June.
The sandpipers had already migrated, and the laughing gulls were long gone. Spring was over, and it was the edge of hurricane season.
I had come to this place seeking something like closure. My father was the one who told me about the Dry Tortugas. When he took me and my little brother Nicholas stargazing near our home in South Carolina, he would tell us stories about the constellations. In between tales of heroes and mythological creatures, Dad would talk about pirates. Sometimes their exploits would take place in the Dry Tortugas, which he referred to as "the end of the world." -My father was a Black man who had reached the limits corporate America put on his ambitions.
Looking back, I understand that he was trying to figure out how to live unencumbered, like the adventurers in his stories. He couldn't tell me and Nicholas what that freedom felt like, because we were still children, so instead he told us about people who guided their ships and their lives by the stars. As well as plot twists about shipwrecks and lost treasure, he made sure we knew our constellations and could navigate roads using the stars at night.
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.
Allerede abonnent ? Logg på
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.
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.