November 14 through 18, 2010

Applications must be in by September 25, 2010—Register early as there is limited space.

Soak in the authentic Southern flavor of a charming beach destination on the Alabama Gulf Coast. Trip participants will savor a range of restaurants and dining experiences from beachside dives to white-linen establishments in addition to a few special treats for taste buds (and readers).

The coastal communities of Gulf Shores and Orange Beach showcase a diverse selection of family-orientated attractions and activities, including several eco-tourism opportunities, and most importantly for this trip, an appetizing palate of dining options.

Plans also include visiting the local cultural, historical and nature attractions. To learn more about this 32-mile island that traditionally hosts millions of families year around, go to www.gulfshores.com.

Trip organizers would like specifically to address the gulf oil spill, which has had an effect on this vacation destination. Harmed more by perception than actual oil impact, our destination is facing a challenging year and an uphill public relations battle. Gather vital on-the-ground interviews and factual information during this press trip to our still beautiful destination.

The host will accept approximately 8 journalists for this trip. Journalists participating have to list on the application where they plan to publish and circulation. Your online profile MUST be up to date with clips.

Participants are expected to uphold the IFWTWA Code of Conduct and attend all sponsored events.

The Beenders Walker Group, on behalf of Gulf Shores & Orange Beach Tourism, will make all airline reservations for participants.  Reservations will be made for arrival on Sunday, November 14 (in time to join the group for dinner) and departure on Thursday, November 18. Airfare is covered. Gratuities are not.

We will be staying in 2 and 3 bedroom condos with each bedroom having a private bathroom.

A detailed itinerary will be forthcoming after applications are approved. The host determines who is accepted on this trip.

This is a short notice, members only, trip based on urgency of press perception being different than reality.  The world needs to know they are open, have been open, and are ready for business.

Registration form

Applications must be in by September 25, 2010.

Maralyn D. Hill and Michelle M. Winner

The Maine Lobster Promotional Council invites you to attend this media tour in September 15^th and 16^th.  You will venture out on a lobster boat to learn how lobsters are harvested.  Enjoy the many ways our chefs and food purveyors have creatively crafted amazing lobster dishes.  It goes well beyond just boiling the lobster and includes dishes such as 555’s Lobster Mac and Cheese that is a delectable dish.

You will meet Diane Cowen, who has been studying lobsters for more than 25 years. While most people prefer their lobsters bright red on a plate with lemon and butter, Cowan is one of a dozen researchers in Maine who have devoted their lives to a better understanding of the American lobster in the wild. Not only have they put Maine on the map for their research, but they are also working to ensure the future of the state’s most lucrative fishery.

Come and experience Maine in September to explore the fall lobster harvest season.  Explore the mystic rocky coastline of this gorgeous state while learning how these tasty crustaceans are harvested.

Many people associate Maine with summer lobster bakes but don’t realize that the fall is prime time for  harvesting lobster.  Maine harvesters catch approximately 50% of the total annual harvest in September, October and November of each year.  October is often the month with the largest harvest.

In 2009, Maine harvesters caught more than 75 million pounds of lobster, with October alone accounting for 14 million pounds.     This represents approximately 20% of the harvest in a single month.

Maine catches approximately 80% of lobster landed in the U.S.  Lobster represents about 70% of all seafood caught in Maine (by value). This has all been possible because of Maine’s initiative to manage the industry through state government regulation for more than 100 years.  Today Maine is one of the most regulated fisheries in the world.

The value of the lobster industry to state tourism has not been documented, although it is considered one of the top three attractions by the Department of Tourism.

If you are interested in being apart of this media tour please contact Angie Helton from Northeast Media Associates at nema@maine.rr.com or 207-653-0365.  The tour will be limited to ten writers based on credentials.  Please be prepared to provide past articles printed.  Thank you.

May 16-19, 2010 was another successful IFWTWA press trip to Temecula, California. This video captures a miniature view of what we enjoyed. Those who were with, will have the pleasant memories, those who did not attend, you can see some of what you missed.

Special thanks to our major sponsors, Temecula Creek Inn (TCI), Temecula CVB and Kissam Consulting for bringing this all together.

In addition we wish to thank our hosts for events.
TCI and Leonesse Cellars provided an opening reception.

Thornton Winery had Winemaker Don Reha took us on a tour and then we enjoyed a cooking demonstration with Executive Chef Steve Pickel. This was followed by a wonderful Winemaker Dinner.

The next morning started out at the Stone House at TCI for breakfast.

The afternoon was a Team Building Cooking Adventure at Baily’s Restaurant in Old Town. What delicious dishes our two teams prepared.

The evening had us back at TCI for a Winemaker Dinner with Robert Renzoni Vineyards wines paired with Executive Chef Salvatore Giuliano’s creations. To work off some dinner, not much, we ventured to the golf course for some Glo Ball. It was just plain fun.

The next morning we ventured out to the Temecula Olive Oil Company Ranch and learned about growing, harvesting, standards, and tasting olive oil. What a treat. We did a lot of damage to our plastic when we hit its store in Old Town Temecula in shipping some for us and some for gifts.

After the ranch, we headed for Ponte Winery. In addition to touring the property, gardens, winery, and enjoying a delightful lunch with Executive Chef and Winemaker, we can say Ponte is an all around experience.

In the evening we ventured to Hart Winery. In addition to learning about three different systems of trellising grape vines as well as wine history in the valley. We enjoyed a BBQ dinner and wine in the barrel room.

Our last morning we enjoyed breakfast at Pechyanga. After that, we moved on to enjoy Old town Temecula. Naturally, we took advantage of a wine tasting at Tesoro Winery Tasting Room and Lorimar Tasting Room. We grabbed a quick lunch at Soro’s Mediterranean Grill.

Temecula has so much more to offer. We are looking forward to a trip back. Maybe you will join us next time.

Nova Scotia Tourism, Culture & Heritage
September 26 to October 2, 2010

Enjoy a Taste of Nova Scotia as IFWTWA explores its wonders. We’ll be traveling from Halifax, to the Bay Fundy, rafting, vineyards, Port Williams, South Shore, and Luneburg (UNESCO). Halifax via Mahone Bay and Peggy’s Cover will help you get a feel for the vibrant seaside city with its attractions and dining establishments. See itinerary for full details.

This trip is for IFWTWA members only. Please see the full itinerary and application on www.ifwtwa.org.

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World