“Going Live: Certification program sets science-based standards for greener, greater good” I’ve spent more time in vineyards around the world than any other area of the wine industry and really resonate with the efforts of the wineries to not only reduce impact the environment but improve the land – a teaser to a future documentary film project
Aug 2015 Cover photo
A memorable International Pinot Noir (IPNC) dinner at Penner-Ash winery, featuring dishes by the 2015 Top Chef winners to benefit children’s cancer association.
Prolific summer gardens at the entrance to Penner-Ash Winery
Ron & Lynn Penner-Ash with the 2015 Top Chef winner Chef Mei Lin of Los Angeles and runners up Chef Doug Adams, Imperial & Chef Gregory Gourdet, Departure, of Portland, Oregon
Chef Mei Lin & Chef Doug Adams picking a few items from the garden at Penner-Ash winery
Panoramic view over Machu Picchu, Peru , the beautifully restored 15th-century Inca site located 7,970 feet above sea level
Early morning visitor viewing ancient Inca settlement of Machu Picchu through the misty clouds
Ancient architecture blending with the natural environment
It was hard to believe this was Oregon’s winter with sunny, warm temps in the mid 60’s. I’d forgotten how charming this coastal town and surrounding area is, and was delighted to see how many local high quality seafood restaurants were thriving like Local Ocean with fresh locally sourced seafood caught daily.
Fishing vessels depart Newport marina at dawn
Surfer at Devil’s punch bowl just north of Newport
Local Ocean’s seafood monger Amber Morris sourcing the daily fresh crab catch
My kind of travel: perfect mix of adventure sports, spa bliss, and farm to table delicious and healthy meals – all shared in an intimate setting of this magical 24 room boutique property. Wish all my photoshoot assignments were this much fun!
