In 2016, Tim Bento logged on to Facebook to post in Britslist, a public buy-and-sell group for Whatcom County, Washington, that has more than 58,000 members. But Bento wasn鈥檛 buying or selling. He was publicly listing his cell-phone number and asking for roadkill.

鈥淚 told people to put me under their contacts as Deer Tim,听and that if they saw one deer hit, I would go and get it, process it, and share some of the meat with them,鈥� says Bento. 鈥淭hat would be an easy way for them to remember me.鈥�

Since then, Bento has received texts from around 50 people letting him know what they鈥檝e seen and where. He鈥檚 after deer and elk, but so far听he鈥檚 only had luck with deer. Usually, he鈥檒l get around two or three a month, resulting in about 50 pounds of meat. Sometimes听miscommunication means someone has hit a domestic听cow instead of an elk cow, or sometimes听Bento is just unavailable鈥攐ut to dinner, out of town. But if he is around, and there鈥檚 meat within a manageable radius, he will drive to it.

Initially, if he couldn鈥檛 get to an animal, Bento felt a pang of disappointment,听protective over what he saw as a meat source. But that feeling quickly faded, he says, as he soon realized the obvious: in a state where are hit every year, there鈥檚 more than enough for everyone.

Despite some public skepticism, Bento, who grew up hunting wild pigs with his stepdad in Kaneohe, Hawaii, is proud to be resourceful鈥攖o glean something from nature and call it good. Especially when you remember that livestock makes up between of greenhouse-gas emissions. 鈥淎 lot of people don鈥檛 want to use a plastic straw听or have this sentimentality when it comes to the environment,鈥� he says. 鈥淚t鈥檚 kind of ironic. Because roadkill salvaging is putting something to good use.鈥澨�

When Bento does get a deer, he cuts the meat into chunks and steaks that he, bags, labels, and stacks in his freezer. He鈥檚 also had pepperoni and landj盲ger sausage made. Most often听he cubes the venison, roasting it in an Instant Pot or putting it into a stew. What he doesn鈥檛 use鈥攏amely, the animal鈥檚 head, hide, and limbs鈥攈e loads into the rectangular mouth of a blue听4,500-pound incinerator on his five-acre property. 鈥淎shes to ashes,鈥� he says, 鈥渄ust to dust.鈥�

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Shelton Johnson鈥檚 life has been characterized by three awakenings鈥攎oments听when the places where you live and sleep and eat play second fiddle to what the soul is singing. Without his听third awakening, he wouldn鈥檛 be who he is now, at age 60: an , high-profile ranger听in Yosemite who鈥檚 spoken about diversity in the national parks , gotten Oprah to next to California鈥檚听Merced River, and become one of the most visible activists for getting more听people of color into听the outdoors. But without the first awakening, he wouldn鈥檛 have gotten to the second, then to the third. So we have to start at the beginning.

The German town of Berchtesgaden sits in the Bavarian Alps, 2,297 feet above sea level. In 1963, at the outcrop of a 2,000-foot drop, here stood five-year-old Johnson on a family trip, holding his father鈥檚 left hand in his right, and his mother鈥檚 right in his left. Clouds floated below听his feet, and their shadows were mottled maps of the sky in the valley below. All around him were snow-covered peaks, with banners of wind听unfurling from their mountains, like a rug being snapped and shaken out. Johnson gripped his parents鈥� hands tighter, for fear he鈥檇 be scooped up and spit into the abyss, a brown boy vanishing into all that white. 听

On that day, the wind didn鈥檛 just blow around Johnson but through him, to a part of himself he previously didn鈥檛 know was there. He calls it a 鈥渂aptism of spirit鈥�: in that instant, he felt听like听his molecules were taken out, swirled with the air, and rearranged听so that he鈥檇 forever be aligned with these environments and yearn for them. 鈥淚 had no idea at the time it was going to be the most significant moment in my childhood,鈥� Johnson says.

The听experience stayed with him when he returned from that听vacation to the German village of Contwig, where his family听lived for a year and a half while his father was in the Air Force. He would remember it after听his family moved to London, in 1964;听and听when, in 1967, his father鈥檚 job brought them back听to inner-city Detroit, where he would spend the remainder of his adolescence.听

When Johnson, at age 25, arrived in Liberia to teach seventh-grade English in the Peace Corps听in 1982, the country was in a period of transition following听the 1980 听of听president听William Tolbert.听Johnson鈥檚 post was听the village of Kakata, where he worked at听the Booker Washington Institute, the country鈥檚 first agricultural and vocational school. At the time, the institute was smaller than it is now, with a few dormitory-style rooms and one main dining听area. But what moved Johnson were the forests surrounding the village,听green no matter which direction you threw a stone.听 听

All around Johnson were birds for which he had no name, singing songs he鈥檇 never heard. There were spiders the size of a hand with outstretched fingers, which made him feel like he was in a big-bug science-fiction movie from the 1950s. Never before or since has听Johnson ever experienced a place like it, a place where you could听run your hand over a surface鈥攁 leaf slick with rain, a branch bruised by time鈥攁nd leave with something that wasn鈥檛 there before. A living organism or two, sure, but more importantly, a feeling. Like something good is hitching a ride and you just don鈥檛 mind. 鈥淚t was hot, humid, equatorial, and everything was alive,鈥� he says of that period.听

Johnson left Liberia months after he鈥檇 arrived, stricken by amoebic dysentery and malaria. But he still thinks of red Kakata sunsets and of this second immersion into wilderness. His听second awakening.

Johnson first saw the splendor of the U.S. national parks as a child in Detroit, thumbing through issues of听National Geographic听at home, flipping听from Yellowstone to Yosemite to the Grand Canyon and back again. Later, in his twenties, he鈥檇 click through slides of these parks on a View-Master, transported to places he could see听but still had yet to visit.

One day in 1984, as a graduate student in poetry at the University of Michigan, Johnson took a break from writing and reading and thinking about听Langston Hughes, John Keats,听and Percy Bysshe Shelley and听applied for a job that would change the arc of his life. What he signed up for鈥攖o be a dishwasher at Yellowstone鈥檚 Old Faithful Inn鈥攚as more grime than glamour. But it would bring him to the wide-open wilderness of the U.S., which he hadn鈥檛 yet experienced. When he first stepped off the bus in the park, there was that scene again: mountains covered in snow, and听wind blowing off gusts and dusts. There was that feeling听again,听like when a chord is struck on an instrument听and you feel the reverberations in your chest, blood, and bones.听

Johnson calls this his third awakening. In that moment, he realized that Detroit, to some degree, had never been his home. It was where his family was, but the wilderness鈥攚hen it鈥檚 quiet enough to hear the clouds drift by鈥攚as where he belonged. And since听getting off the bus in Yellowstone, he鈥檚 never truly gotten back on again. He went back to Michigan to pack his things, yes, but he returned to the mountains and the wind, and he鈥檚 been there, figuratively,听ever since.听

Initially, Johnson didn鈥檛 think he was qualified to be a park ranger. He could do it, of course, but with a background in classical music, poetry, and literature, he puzzled over how to听apply his formal training to everyday tasks. What would he say? 鈥淚f I catch you speeding again, I鈥檓 going to read you one of Shakespeare鈥檚 sonnets鈥攎aybe one he got rid of,鈥澨�he likes to joke. But George Robinson, chief of interpretation at Yellowstone from 1982 to 1992, when Johnson was there, recognized that people鈥檚 first entry point to parks was often via the written word听or听photos or paintings. So why not hire a poet?听

And so, in 1987, Johnson began his life as a ranger, first at听Yellowstone, then at Grand Teton, then at parks in the Washington, D.C., area, and then at Great Basin National Park. For the past 25 years, he鈥檚 worked at Yosemite, opening and closing the visitor center, leading nature walks, talking about the ecology of black bears, and helping people听get closer to the heart of the place听however they can. In听March, he started focusing his efforts, full-time, on outreach to culturally diverse communities.

Years ago, Johnson was deep in the Yosemite archives when he discovered a faded black-and-white photograph from 1899 that showed five black U.S. Army infantry soldiers. He听continued to research military and historical records, building his knowledge about these Buffalo Soldiers, African American troops who were also the original stewards of national parks like Yosemite and Sequoia at the turn of the 20th century, long before there were rangers in these spaces. In addition to evicting poachers and extinguishing forest fires, the Buffalo Soldiers were building the first road into Sequoia鈥檚听Giant Forest听and constructing the first trail to the top of Mount Whitney, also in Sequoia National Park.听鈥淎frican Americans听have a role here听and have a history here,鈥� he says.

In Johnson鈥檚 mind, there鈥檚 no greater story in the national parks than that of the Buffalo Soldiers.听This history became a fulcrum of听his work in moving the deadweight of misperception, the idea that African Americans have no claim or connection to the national parks. It inspired him to write his 2011 novel听, which tells the story of a sharecropper鈥檚 son who becomes a Buffalo Soldier in the 1900s.听In 2012, Johnson started听a weekly narrative听podcast called ,听told from the perspective of听Sergeant Elizy Boman, who served in Yosemite from 1903 to 1904.听(The podcast is currently on hiatus.) Johnson, in character as Boman, still sometimes appears in Yosemite.听

Behind these calls for engagement is a hope that people of color will seek out natural spaces and continue to be inspired by them to create. Where are the听African听American landscape photographers? Johnson wonders. Why don鈥檛 more African American poets and novelists set their stories in environments like this? 鈥淭he history is there. But the modern-day equivalent of the extension of those stories and contributions is not here,鈥� Johnson says. 鈥淎nd that really troubles me.鈥�

Like John Muir before him, Johnson sees himself as carrying a torch鈥攐ne that lets African Americans see that he鈥檚 there and celebrating the place, because he thinks these spaces are where disassociation from wildness can be remedied. He feels a responsibility, because only some 6 percent of all National Park Service employees are black, and because that people of color visit the national parks much less frequently than white people. By staying put and speaking, leading, and welcoming, maybe he can help.听

鈥淪helton is 100 percent accurate when he says that representation matters,鈥� says Teresa Baker, who worked with Johnson to retrace the Buffalo Soldier Trail and founded the Facebook group in 2013. 鈥淯nderstanding that there鈥檚 someone there in the visitor听center that looks like them or speaks their language,听that will be a huge help in pushing visitation when it comes to communities of color in our parks.鈥�

Decades after his dishwasher gig听that summer in Yellowstone, Johnson is one of the park service鈥檚 most popular rangers, made more recognizable largely thanks to his turn in filmmaker Ken Burns鈥檚 six-episode 2009 series on PBS, . Johnson appeared in every part听of the 12-hour program, discussing everything from being greeted by bison upon his arrival in Yellowstone and听the democracy of national parks.听

According to Kara Stella, Yosemite鈥檚 deaf-services coordinator, who has worked with Johnson for more than 20 years and is currently his office mate: 鈥淰ery often, his shift [in the field]听will end听but it will be quite a while before he ends up back in the office. And I鈥檓 pretty sure, when that happens, that he has been caught by someone who is starstruck and wants to take a photo, or a visitor that asks him a question. But he is so present to the visitor that鈥檚 there.鈥� Ben Cunningham-Summerfield, another Yosemite ranger, says: 鈥淪helton takes great joy in sharing that history and his experience with those who care to listen.鈥�

Though Johnson is currently eligible to retire, he says he鈥檚 not quite ready. There are still communities he wants to reach听and people he wants to speak with. But when it does happen, it will be a loss on a grand scale, say Johnson鈥檚 friends, coworkers, and peers,听not only because he鈥檚 such a talent and person of good heart听but also because no one else is doing the work he鈥檚 doing.

鈥淗e鈥檚 keeping alive a narrative that had widely been forgotten and untold for almost a century. To my knowledge, there鈥檚 no one being groomed to take his place. If he goes away, that could stop. And that would be tragic,鈥� says journalist James Edward Mills, whose 2014 documentary听听was narrated by Johnson. 鈥淪helton is a national treasure.鈥澨�

For now, though听he sometimes dreams of trips to France, Italy, and Spain, Johnson is happy where he is, in a place he first discovered decades ago and knew he belonged听decades before that. 鈥淢y home is where the mountains are, and that鈥檚 why I鈥檓 here,鈥� he says. 鈥淲hat fires the imagination of my spirit are places like this.鈥�

The post How Shelton Johnson Became a Yosemite Legend appeared first on 国产吃瓜黑料 Online.

In May 1903, President Theodore Roosevelt visited Grand Canyon for the first time. He was, in a word, gobsmacked.

鈥淚t is beyond comparison鈥攂eyond description; absolutely unparalleled throughout the wide world,鈥� he wrote. 鈥淟et this great wonder of nature remain as it now is. Do nothing to mar its grandeur, sublimity, and loveliness. You cannot improve on it. But what you can do is to keep it for your children, your children鈥檚 children, and all who come after you, as the one great sight which every American should see.鈥�

Roosevelt鈥檚 wishes, in a sense, have come true. Since Grand Canyon鈥檚 inception as a national park in 1919, the has seen more than who come to hike its trails, spot its 373 species of birds and 91 types of mammals, observe the rock formations, raft the Colorado River, and, of course, post to Instagram.

But that grandeur, sublimity, and loveliness Roosevelt spoke of? It has been marred by the tramplings of feet and the inevitable trappings of time. The Glen Canyon Dam, completed in 1963, has dramatically , and the park has a nearly that includes much-needed repairs to roads and trails and upgrades to the infrastructure for visitors, whose numbers keep growing. Add to this list climate change and the ways it will affect how we experience the park鈥攁nd what we鈥檒l see in it.

But just how will Grand Canyon National Park, which celebrates its 100th birthday on February 26, change in the next century? Here鈥檚 what eight experts think.

There Will Be Fewer Places to Pitch a Tent (But Maybe More Rapids)

Amy East: Research Geologist, U.S. Geological Survey

If they keep using the dam operations they鈥檝e been using, we鈥檒l see more erosion of the sandbars in the river corridor that still exists and more vegetation takeover of the parts of those sandbars that aren鈥檛 eroded by the flow. There will also be more erosion of archaeological sites. You鈥檒l probably see new debris fans that are bigger than they would have been without the dam, because the flows aren鈥檛 as big as you need to push some of those rocks downstream. That could make some really exciting new rapids.

It will be harder for people to find places to camp. There are tens of thousands of people riding that river corridor every year, and they need places to sleep every night. Some of the most common and most popular camps are on sandbars, on sand deposits. And those are getting smaller.

We will certainly see continued changes in the population dynamics in the fish and aquatic ecosystem and then everything that goes along with it. You change one thing, you change everything else, right? It鈥檚 all connected to what happens when you鈥檙e in the river down there.

Native American Tribes Will (Hopefully) Have More Visibility

Alex Cabillo: Water Resource Manager, Hualapai Department of Natural Resources

We鈥檝e been working on for many years. We鈥檙e getting ready to make our presence known, with our law enforcement and our cultural folks, and educating the public as they come down the river that they鈥檙e crossing through Hualapai land. But that鈥檚 going to come in time.

Most important, though, is just the importance and the recognition of the tribes鈥擧ualapai, Havasupai, Hopi, Navajo, and others who have had affiliations with the canyon way before the anniversary of Grand Canyon National Park. Acknowledgement is something that鈥檚 important.

In 100 years, the canyon will still be here. Hualapai will still be here. We鈥檒l still have our traditional places that we take care of throughout the canyon. We have a lot of sites that are ours to go back and let the people of our past know that they haven鈥檛 been forgotten, and we still acknowledge them there in the canyon, and we鈥檙e still there watching over things.

The Climate Will Affect, Well, Everything

Patrick Gonzalez: Forest Ecologist and Climate Change Scientist, University of California, Berkeley

that human-caused climate change exposes the U.S. national parks more severely than the United States as a whole to hotter and more arid conditions. And cutting greenhouse gas emissions鈥攆rom cars, power plants, and other human sources鈥攃an save parks from the most extreme heat.

In the Colorado River basin, the hotter temperatures of climate change have coincided with low precipitation. This has intensified the drought that has lasted since 2000, and the Colorado River flow is down by one-fifth. Across the western United States, human-caused climate change doubled the area burned by wildfire from 1984 to 2015 compared to the area of natural burning.

If we don鈥檛 reduce our emissions, under the worst scenario, the drought could continue and the flow of the Colorado River would be down by half. This threatens riverside forests at the bottom of the canyon. Projections of wildfires under continued climate change project increases by maybe a quarter, and wildfires tend to change the vegetation.

I think about the best scenario鈥攁 scenario on which we鈥檝e already been making progress: a future in which we鈥檝e met the Paris agreement goal of limiting climate change to 1.5 to two degrees Celsius would be a world where we depend on the sun and the wind, rather than polluting technologies. It鈥檚 a world where we鈥檝e limited the heating in national parks to two-thirds of what it could have been under the worst scenario, and people would get to the Grand Canyon on some form of renewable energy鈥損owered public transit and be able to see a vibrant and flourishing national wonder.

There Might Be Anarchy and Disrepair

Kevin Dahl: Arizona Program Manager, National Parks Conservation Association

You can鈥檛 live in a house that keeps falling apart. There could be a dystopian future for the park if we鈥檙e not able to fund not just the Park Service, but all the things that make this country a great place to live.

When I was seven years old, I first visited the Grand Canyon. I loved the rim and picked up rocks to see how far I could throw them in there. I remember a park ranger putting his hand on my shoulder and saying, 鈥淓xcuse me. We don鈥檛 do that, and here are the reasons why.鈥� So there will be a lot more people throwing rocks if the Park Service isn鈥檛 well-funded. We鈥檙e dealing with new possibilities.

The Canyon Will Change Its 鈥淐lothes鈥�

Kristin Haskins: Director of Research, The Arboretum at Flagstaff, and Co-Editor of 鈥楶lant Reintroduction in a Changing Climate: Promises and Perils鈥�

As you go up in elevation, there are different vegetation or life zones. What we think will happen is that you鈥檒l see a transition from the current zone to the zone just beneath it. As it becomes warmer and drier, you鈥檒l see vegetation that is more classic to those environments: pi帽on-juniper will shift more into just juniper and maybe some grasses, which is the vegetation zone that falls below it.

Unfortunately, invasive species come from all over, and anytime you have more traffic going in and out of an area, you have more opportunities for the introduction of invasive species, so that鈥檚 been on the rise with increased visitation. There aren鈥檛 really protocols in place to check shoes, to check shoelaces, to check equipment to see if there are invasive seeds that could fall out and then grow. It鈥檚 definitely a problem, but I don鈥檛 even know how you would police that.

In 100 years, I think the park will still be spectacular. It will just be dressed a little different.

The Pipeline Problem Will Come to a Head

Karl Karlstrom: Distinguished Professor of Geology in the Department of Earth and Planetary Sciences, University of New Mexico

The water that supplies Grand Canyon Village is piped from a spring across the canyon called Roaring Springs. This pipeline is old, and . And climate change threatens to decrease the snowpack year by year on the North Rim, which is what feeds the spring. So, over the next hundred years, as climate change predictions show, that snowpack is going to decrease dramatically, which means that the one source of water鈥擱oaring Springs鈥攙ery well might not be able to meet its present demand, let alone increasing demand. There鈥檚 a lot of geochemistry and structural geology about water that鈥檚 going to be important for the sustainability of the park.

It Will Get More Difficult to See Certain Animals (and Easier to See Others)

Paul Beier: Regents鈥� Professor of Conservation Biology and Wildlife Ecology, Northern Arizona University

Most of the climate models show that it鈥檚 going to get drier and hotter, and drier is going to be more serious than hotter because springs could dry up. We have endemic snails in some of these springs. What鈥檚 going to happen to them? Bighorn sheep need to drink water, and if they have to go a few extra miles to find it, their range might shrink. Some amphibians depend on these habitats, so their populations could decline. They could then lose genetic connectivity鈥攐n occasion, an animal will breed in a new pond, and you get more gene flow occurring throughout the population. But if they start to retract, then you鈥檒l have individual populations that could quite plausibly become inbred, which can cause decreases in survival, fitness, and production. How severe this will be is unknown. But all of these almost certainly will happen.

There will be losses. But we might have some good things. Wolves might reoccur in the park. Jaguars were once that far north, and they could come back.

The Canyon鈥檚 Wonderous Geology Will Remain

Joel L. Pederson: Professor and Head of the Department of Geology, Utah State University

Humans naturally think on the timescales of decades or years, but it鈥檚 important to know the geologic context so you can separate the actions of man from things that probably would happen regardless. But I also don鈥檛 want anyone to say, 鈥淎lright, these things are being destroyed in the bottom of Grand Canyon, but if we came back in a million years, they would be gone anyway.鈥� I鈥檓 not sure that鈥檚 the most helpful way to think about things.

How far in the future would we go before we came back and say, 鈥楬ey, wait, this place definitely looks different鈥�? There鈥檚 different flora, there鈥檚 different fauna, the river looks different, and instead of these rocky hillslopes, they look a little more like ones we normally see in Colorado instead of Arizona?

I think that it would just take 10,000 to 20,000 years, max. It has taken something like 5 to 10 million years to make Grand Canyon as we see it today. And even if we come back 10 million years from now, there鈥檚 still going to be something noticeable there. It would be tens of millions of years before we would return to northern Arizona and literally have no idea that the Grand Canyon was there.

The post How Grand Canyon National Park Will Look in 100 Years appeared first on 国产吃瓜黑料 Online.

The Greek islands I hear so many people speak of鈥攍aconic beaches, party towns and small villages populated by idyllic whitewashed buildings鈥攁re not exactly the islands I know. When I was a kid, I rafted down Peloponnesian rivers, snorkeled in the Ionian Sea, and once camped with my family for 39 consecutive nights. As an adult, after moving to Greece on my own, I found these experiences continued: On weekends, I hiked in Hydra, cycled the entirety of Spetses, and navigated Rhodes by boat.

When I think Greek islands, the phrase conjures dreamy images of things like canyoning and windsurfing, mountain biking and kayaking. There are 6,000 or so islands scattered around the Aegean and Ionian Seas鈥攁nd, yes, they are all drop-dead gorgeous鈥攂ut if you want to keep your heart rate up, these are the seven you should put on your to-do list.

Fall in Love with the Waterfalls on Samothraki, Then Slide Down or Rappel Them

Small Samothraki proves that size doesn鈥檛 always matter. Although it鈥檚 just 68 square miles, the island is packed with steep waterfalls flowing from granite cliffs into clear pools of water. While waterfalls are often just an aesthetic touch, here the adventure incorporates them: You鈥檒l climb to the top and slide down鈥攐r rappel鈥攖hrough them.

Popular sites include the island鈥檚 longest slide down a canyon face into Gria Vathra, one of Samothraki鈥檚 many natural rock-carved pools, and the lush, forested Fonias River, which ends with a rappel through a cascading waterfall that crashes into a small lake below. Skilled canyoners will want to set their sights on , which takes more than two hours of hiking on the wild (and steep) side of the island. Once there, you鈥檙e met with rushing water that falls from a height of more than 700 feet.

Organize an on-island excursion with , and seek out local guide George Andreou, who has been leading canyoning groups on Samothraki since 2002 and offers a choice鈥攐r combination鈥攐f 12 canyons. Levels vary from novice to experienced, but be prepared for the minimum prerequisites: You must be able to swim, jump from heights of (at least) 6.5 feet, and carry a pack up a variety of ascents.

Get there: Samothraki has no airport. Instead, from mainland ports Kavala or Alexandroupouli.

Discover Diving on Crete

In a country with nearly 9,000 miles of shoreline, Crete is where the water really shines.

Giannis Kamarianakis, co-owner of , one of Greece鈥檚 top retailers for scuba diving, snorkeling, and spearfishing, says Crete鈥檚 variety of water depths, coves, and fish means that divers will continue to stumble upon new sights. Add up to 130 feet of visibility underwater and temperatures that, in summer, hit 80 degrees Fahrenheit, and you鈥檒l be smiling.

Highlights? Head to the 98-foot-long El Greco Cave, which has stalagmites, stalactites, colorful sponges, creeping shadow-dwellers, and even an air-filled chamber. Or explore an upside-down World War II German fighter plane, the Messerschmitt Wreck. The cockpit, wings, and fuselage are all still intact鈥攁nd are frequented by eels and groupers. Beginners will enjoy the marine valleys of Daedalos, which is full of octopus, cuttlefish, crabs, trevally, groupers, and eels.

Contact the European Diving Institute, , or Kalypso Rock鈥檚 for refresher courses, certifications, or excursions to a bevy of dive locations off the island鈥檚 coast. If you aren鈥檛 interested in diving, try snorkeling and spearfishing near any one of the island鈥檚 immense drop-offs, where you鈥檒l see large grouper, dentex, and parrotfish. Also, Crete is considered by some to be the ,听which makes scuba diving there even more alluring鈥攚ho knows what you may find?

Get there: Fly to or ;听both offer several daily flights from mainland Greece and seasonal flights on budget airlines from a variety of other European countries. For strictly regional flights, try , which serves eastern Crete. to and from the island is possible from Athens, Kythira, Thessaloniki, Naxos, Santorini, Sifnos, and Mykonos, among others.

Hang 10 in Tinos

Located 86 nautical miles from Piraeus, Athens鈥� biggest port, Tinos is one of the world鈥檚 foremost sites for pilgrims of the Virgin Mary. In recent years, it has also become a hot spot for another type of pilgrim: the surfer.

The Greek Orthodox Church owns much of Tinos鈥� land. As a result, the island is still mostly wild and undeveloped. Tinos is no stranger to the meltemi, but offshore rock formations break the wind and result in crashing, curling waves. For many, this unique combination has made it the country鈥檚 surfing mecca.

Head straight to the bay of Kolimbithra, on the northeast side of the island, for the best waves. You鈥檒l have your choice of two sandy beaches within the seawater basin, but the larger of the two鈥攄irectly facing the north Aegean Sea鈥攊s where you鈥檒l get the best rides. With a sandy bottom and a natural current that takes you to the lineup in about a minute, you鈥檒l get great left waves with the meltemi blowing at least a 鈥攁nd probably even higher.

On-site, you鈥檒l find , the first surf school in the Cyclades. Run by local surfers John Vidalis and Dimitris Karaiskos, the school offers lessons, rentals, and liquid courage served from an orange Volkswagen van that鈥檚 been converted into a bar. If you鈥檙e lucky, you might even get a photo with Roxanne the donkey, the beach鈥檚 unofficial mascot.

Get there: There is no airport on Tinos, but there are several from Mykonos, surrounding islands, and mainland Greece (from the ports of Rafina and Piraeus).

Climb High for Killer Views on Kalymnos

When world-renowned rock climber and photographer suggests a place to climb, it鈥檚 advice you take. Such is the case on Kalymnos, where Speed first traveled in 2009 with friends and returned to in October of 2014 for The North Face鈥檚 鈥溾�� series.

鈥淭here鈥檚 so much rock there, you can鈥檛 believe it, and it鈥檚 all very accessible,鈥� says Speed. 鈥淭here are literally hundreds of different walls to choose from. It鈥檚 really unique. It鈥檚 beautiful. And as far as a pure climbing vacation, it鈥檚 in a class by itself.鈥�

Drive the only road that runs the length of island鈥檚 west coast, and you鈥檒l see white markers for (most) crags with signs offering information about footpaths and length of approach. Almost all of the island鈥檚 2,300 routes鈥攔anging from F4a to F9a in difficulty鈥攈ave their name written at the base of the rock. While October is the island鈥檚 busiest season, there鈥檚 rarely a time when it isn鈥檛 good to climb.

Need a partner? Intersect with Kalymnos climbing aficionados鈥攐r other solo climbers鈥攁t ,听grab a quick refresher with ,听or look for a private training session with , a professional Kalymnos climbing guide.

Get there: You can travel to Kalymnos on daily flights from Athens, but it鈥檚 recommend that you fly to the nearby island of Kos, which has an and is a lot closer. Once on Kos, you can travel to the port in Mastichari, where you鈥檒l find 30-minute ferries to the port of .

Soak up the Scenery in a Sea Kayak on Kefalonia

Giorgio Potamianos, a former member of the Greek Special Forces (concentration: mountain assault units) owns and helps operate , a company running a variety of adventure tours and excursions around the island of Kefalonia. But he recommends one activity above all: sea kayaking.

鈥淪ea kayaking gives you the opportunity to reduce the speed of life and really observe,鈥� says Potamianos, 鈥淲ith the amazing scenery of the island, it鈥檚 the best combination.鈥�

Potamianos is right: In a country nearly synonymous with beautiful scenery, Kefalonia is a testament to the diversity of landscapes just one island can hold: think dense forests of black fir; broad, sandy beaches; steep cliffs; and a network of caves鈥攁ll surrounded by turquoise seas. Take a day trip with , run by Pavlos Georgilas and Yvonne Walser鈥攁nd paddle in and out of caves, over wrecked ships, and along some of the most remote parts of Kefalonian coastline, which is largely forested with lush Cypress trees. You鈥檒l have the option to stop and snorkel along the way鈥攐r even just rest on a secluded beach at the base of towering limestone cliffs. If one day of padding isn鈥檛 enough for you, then ramp it up with a nine-day Outdoor Kefalonia circumnavigation of the island that incorporates beach camping and stopping for traditional Greek coffee.

Get there: Fly to on a daily flight from Athens, which takes about an hour. Flights increase in frequency throughout summer months. Or take a ferry from the mainland Peleponnese port of Killini to the ports of Poros or Argostoli. There are no ferries from Athens.

Bomb the Trails on Thassos

Thassos, Greece鈥檚 northernmost island, has dense forests of pine, oak, and fir. Snaking through this heavily forested, mountainous landscape on a bike, you鈥檒l find both paved roads and unpaved trails.

Rent a bike from in Potos, and set off around the coast on the island's ring road. You can cross at several points to access country and stone roads, passing waterfalls, ancient churches, and hillside tavernas. Another, more challenging route takes riders on mostly unpaved trails up to the summit of Mount Ipsarion, which registers at 3,947 feet.

Mike Leahy, who has lived and worked in some 50 countries as a host for , the BBC, and the Travel Channel, says steep terrain and heavy rains can make the latter ride a struggle鈥攂ut it鈥檚 well worth it in the end.

鈥淗alf the fun is the journey, and leaving the coast, most trails wind through olive groves and pine forests and run alongside, across, or actually in streambeds before emerging above the tree line,鈥� Leahy says. 鈥淭he views can be truly spectacular.鈥�

Feeling competitive? Aim to be on the island during Thassos Cycling Weekend, May 2鈥�3, and participate in the vertical , a grueling 36-mile race鈥攖hink uphill climbs on rocky terrain.

Get there: Just six nautical miles from mainland Greece, Thassos has plenty of ferries but no airport. Instead, fly to Kavala Airport and take a ferry from Keramoti/Kavala Port to Thassos.

The Windsurfing Haven of Naxos

From about mid-May to mid-September, Naxos gathers something known as the meltemi鈥攖he strong, dry north winds of the Aegean Sea. It鈥檚 a mere 13 miles from the island of Paros, creating a narrow channel between islands that鈥檚 perfect for windsurfing.

, an 18-year-old professional freestyle windsurfer, first visited Naxos last summer after hearing about it from fellow windsurfers. He wasn鈥檛 disappointed. 鈥淚t鈥檚 perfect for free-ride, slalom, and freestyle because the wind blows strong and steady quite often, but the water is flat,鈥� says Marca, a native of Italy. 鈥淎nd you can meet people from every corner of the world.鈥�

Marca decamped at听, which was opened in 2013 by Greek windsurfing talent听听and sits at the base of the island鈥檚 famed lagoon (just called the Lagoon). Water here is about five feet deep and great for beginners but gets more challenging as you head upwind and out of the lagoon.

Other notable windsurfing clubs on Naxos include听听(Locations at the Lagoon and Mikri Vigla) or听听(Plaka Beach), both of which offer lessons and rent new equipment from purveyors like JP Australia, Roberto Ricci Designs, and NeilPryde.

Get there:听Fly from听听to Naxos Island National Airport on听听or,听or听听from any number of connected ports.

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On November 2, Ari Huusela set off from Saint-Malo, France, in the transatlantic single-handed yacht race , doing more or less what he鈥檚 been doing since he began sailing across oceans in 1986: monitoring the weather patterns, sleeping in 20- to 40-minute increments, and trying to survive. But one thing was different.

On board with Huusela were 40 packets of , a drinkable meal that’s the first product made from all organic ingredients to fulfill the 鈥檚 entire slate of nutrition recommendations for a single meal鈥攔ecommendations in place to ensure consumers hit daily nutritional needs.听At sea, free time to heat hot water for a meal is scarce, so Huusela initially planned to consume approximately two packages of Ambronite powder per day between manning the sails and avoiding storms. After all, eating can be a difficult endeavor when hurtling solo across the Atlantic on a 40-foot boat.

鈥淓ating is not even like eating in these conditions鈥攊t鈥檚 more about getting energy for the body to be able to do the work that it has to do during sailing,鈥� said Huusela. 鈥淲e have to eat quickly, and we have to eat accurately. During these races, you鈥檙e so tired and you have so much work that it鈥檚 critical to calculate how much you鈥檙e eating.鈥�

Much of Ambronite鈥檚 appeal lies in its convenience and nutritional value. Within five minutes, you can mix the powder with liquid and have a relatively filling, healthy meal. One Ambronite pouch contains 500 calories and 30 grams of protein, a 鈥渉ealthy dosage鈥� of vitamins A, D, E, K, C, B1, B2, B3, B6, B9, B12, B7, B5, and all 14 essential minerals and fiber. Additionally, it doesn鈥檛 freeze in subzero temperatures and weighs only 117 grams, making it a good choice for adventurers and athletes looking to pack light.

Eating quickly and healthily is just what Ambronite founders had in mind when designing the product, says co-founder Simo Suoheimo. He founded Ambronite in 2013 with four friends. 鈥淲e started by solving our own problem from the viewpoint of a busy professional who loves the outdoors,鈥� said Suoheimo, whose company is based in Helsinki, Finland. 鈥淲e鈥檙e active guys, and we were disappointed that we couldn鈥檛 find a complete, nourishing product that didn鈥檛 have preservatives. We wanted to develop something that would give you an option of eating healthy when and wherever you are, no matter what your situation is鈥攚hether you鈥檙e two minutes late for a meeting or climbing El Capitan.鈥�

Having found success in Finland, the Ambronite team decided last year to go international. At the end of a two-month fundraising campaign on crowdsourcing website , Ambronite had raised $102,824 of its $50,000 goal and set a record for the highest-funded food project in the history of the site. To date, Ambronite has shipped some 15,000 meals to backers in more than 30 countries.

At a cursory glance, Ambronite appears to be dropping in on a market pioneered by , one of the biggest players in the drinkable-meal movement. Like Ambronite, Soylent is a powder you mix with water for quick, drinkable nourishment, and both are marketed as progressive alternatives for people without the time or wherewithal to plan healthy meals. Both companies drew attention and start-up capital via crowdfunding, and both seek to provide maximum nutrition with minimal effort鈥攋ust mix, shake and drink. But the similarities end there.听

For starters, the recipes of Soylent and Ambronite are dissimilar. Soylent鈥檚 consists mainly of oat flour, rice protein, and a custom micro vitamin blend developed by founder Rob Rhinehart. Ambronite, which is named after ambrosia, the nectar of the Greek gods, contains 20 organic ingredients and is full of nuts, oats, and wild berries that have been dried and ground so that fatty acids and vitamins are not disturbed.

It is vegan, gluten-free, doesn鈥檛 contain genetically modified organisms, and it’s free of artificial vitamins, minerals, flavorings, and added sugars. That all-natural, nutrient-dense recipe come at a cost: Ambronite hit a price point of between $7 and $8 per meal for crowdfunded orders, while Soylent鈥檚 mix of more common ingredients make it significantly more affordable at approximately $3 a meal.听Nutritionally they vary only slightly.

Differences are also apparent in the ideologies of the founders of the respective powder-foods. Rhinehart has made no secret of the fact that he thinks shopping for, preparing, and eating food takes too much time. 鈥淪urely our minds can find more enjoyable activities than chewing,鈥� he wrote in a . Soylent, he says, is the key to freeing up extra hours and energy for pursuing our true passions (unless, of course, your passion is preparing food). In the Soylent school of thought, subsisting on such drinkable meals is not only possible but encouraged. Marketed for the busy professional, Soylent鈥檚 website opens with this tempting, tailored question: 鈥淲hat if you never had to worry about food again?鈥�

Ambronite, however, was designed to be used on-the-go and intermittently, not as the foundation of a drinkable diet. 鈥淥ur own philosophy is that food is one of the best things in life to enjoy, in the sense that it has so many purposes,鈥� says Suoheimo. 鈥淏ut Ambronite is for the very moment when you would love to eat healthily but just don鈥檛 have the time to, and all of us have those moments.鈥澨�

Detractors like Marion Nestle poo-poo drinkable meals like Soylent and Ambronite for eliminating much of the cultural and social significance behind food. Nestle is a professor in the , Food Studies, and Public Health at New York University, a former senior nutrition policy advisor in the Department of Health and Human Services, and Forbes鈥� . Drinkable meals could be valuable as emergency rations, she says, but the idea of people replacing their diet with powdered food supplements? 鈥淚 would be so sad for them, missing out on all the pleasure of food.鈥�

In the Soylent-Ambronite comparison, the threat to Nestle鈥檚 love of food is Soylent. Ambronite is more in line with the type of drinkable food she can get behind鈥攐ne used mainly in extreme circumstances.

On November 26, Huusela sailed into Pointe-脿-Pitre, Guadeloupe. Though the route is marked as 6,500 km, Huusela had logged 8,000, zig-zagging his way through rough waters and challenging storms in search of 鈥済ood wind.鈥� Three days into the race, Huusela was hit by thunderstorms so powerful they led to smashed boats and more than 25 racers dropping out of the route. These squalls made it difficult to both sleep and eat, says Huusela, who finished ninth in his class.

鈥淚 survived without problems, but it was a hard time鈥攁ctually, quite terrible to sustain the boat in those kinds of conditions,鈥� Huusela says. 鈥淎nything can happen, and you have to act early enough and make the right decisions. Ambronite was fuel for me in those conditions. It was easy to prepare, and I didn鈥檛 feel hungry for a long time after having it. It kept me going.鈥�

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Gingerbread houses and cookies are Christmas-table staples. But gingerbread beer? Not so much鈥攗ntil now. What was once a novelty has gone mainstream, with dozens of breweries now offering the sweet and spicy suds.

Eric McKay and Patrick Murtaugh, co-founders of Richmond-Virginia-based , created the first official gingerbread beer in October 2011. They were working on their first winter seasonal when a local farmer walked in with stalks of fresh white ginger. The meeting led to what seemed at the time like a crazy idea鈥攚hy not brew a gingerbread stout?

After its initial release in December 2011, won a bronze medal at the World Beer Cup and was awarded a 100-point rating from Beer Advocate, making it one of seven brews at the time with a perfect score. And all of this happened within six months of Hardywood鈥檚 opening.听

鈥淲e went from having a small portfolio of beers known only in certain centers of the Richmond area, to all of a sudden having one beer being talked about all over the country,鈥� McKay says. 鈥淚t was extremely exciting for us.鈥�

As a 9.2 percent ABV Imperial Milk Stout with 20 gallons of honey, 12 pounds of fresh ginger, three pounds of vanilla beans, and a half pound of Vietnamese cinnamon per 20-barrel batch, Hardywood鈥檚 Gingerbread Stout has earned a loyal following. Kim Jordan, co-founder and CEO of , included it in her 鈥渄esert-island鈥� six-pack. Jim Koch, co-founder and CEO of , was inspired to make a Samuel Adams gingerbread beer after meeting McKay and Murtaugh.

This season, the number of gingerbread beers has continued to grow. Brewers like it because it fits the season spirit, but isn鈥檛 tied to a specific holiday, says Al Marzi, brewmaster at . 鈥淲e wanted something that would have a little bit longer legs, something you could still sell in January,鈥� he says.

As for drinkers, well, we like gingerbread beer because it鈥檚 damn tasty. Here are six of our favorites:

Secessionist Gingerbread Stout, 10% ABV

,听Houston, Texas: Buffalo advertises its Secessionist Gingerbread Stout as the beer that makes 鈥淢rs. Claus naughty.鈥� Mildly sweet, creamy, and with lots of spice, this stout is a good fit for someone who would dunk a rich gingerbread cookie into beer鈥攐r at least think about it. Be warned: It鈥檚 much spicier than it smells.

Gingerbread Man, 6.7% ABV

,听Denver, Colorado: An American-style brown ale, Strange Craft鈥檚 Gingerbread Man has an aroma of freshly-baked gingerbread cookies. Not overly sweet, the malty flavors of the ale complement the spices perfectly, making this a beer that鈥檚 easy to drink year-round. The ginger warms as you drink, so be prepared for a slight bitterness on the finish.

GingerBreadHead, 4.6% ABV

,听Portland, Maine:听Reminiscent of a gentle, bottled gingersnap, Shipyard鈥檚 newest winter venture has warming flavors of molasses and brown sugar to complement the CaraMunich and Chocolate malts. Light-bodied with some bubbling and lingering spices, this is a good starter brew for those looking to dip their toe in the world of gingerbread beer.

Back Home Gingerbread Stout, 8.50% ABV

,听Los Angeles, California: Golden Road founders Tony Yanow and Meg Gill have developed one of the warmest gingerbread beers around. If the strong taste of alcohol is your idea of the perfect complement to holiday spice flavors, this is your winner. Think hefty notes of ginger, cinnamon and nutmeg, a lingering cookie sweetness, and a pronounced booziness throughout.

Merry Maker Gingerbread Stout, 9% ABV

,听Boston, Massachusetts:听For those who prefer their alcohol a bit more subtle, Samuel Adams鈥� Merry Maker is a tasty alternative. It pours the color of coal. It has a creamy, tan head of foam. And its filled with aromas of sweet caramel malt, gingerbread, nutmeg, and molasses. With medium carbonation and a warming, toasty finish, Merry Maker hits the lighter end of the stout “fullness” spectrum and would pair nicely with a slice of carrot cake鈥攐r gingerbread.

Gingerbread Man Amber Ale, 5% ABV

,听Gainesville, Florida:听One of Swamp Head鈥檚 鈥渆lusive reclusive鈥� releases, this reddish-orange ale is well worth its sips鈥攊f you can get your hands on it. Using their Lost in Time ale as the base beer, Swamp Head adds cloves and vanilla beans in addition to the usual cinnamon, nutmeg and ginger, helping round out the light, smooth taste and leaving a lingering spice.

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At Stone Brewing Company, Research and Small Batch Manager Steve Gonzalez knows he鈥檚 in for some pain when it comes to preparing听 and , the brewery鈥檚 hottest pepper-infused ales. He’ll chop, deseed, and sanitize the searing peppers that give the beers their spicy clout: red and green jalape帽o, Fatalii, Caribbean Red Hot, habanero, ghost, Black Naga, Moruga Scorpion, 7-Pot, Aji amarillo, Giant White Habanero and Douglah, to name just a few.

Gonzalez’s arms hurt for days after he prepped for Stone鈥檚 2013 release of Crime (2,000 cases with more than one pound of infused chilies per barrel) and Punishment (3,000 cases with more than two pounds of infused chilies per barrel). 鈥淲e had on two pairs of plastic gloves, and we put cut-resistant plastic gloves over the top of that. But we had to change gloves every hour because the juices from the peppers would still penetrate through.鈥�

Of all the subsets of craft brewing, pepper brewing鈥攚here brewers add hot pepper juices, oils, or actual peppers to the beer鈥攊s definitely the spiciest. Beers range in hotness from subtle to scorching and they’re time-consuming endeavors that are difficult鈥攊f not downright dangerous鈥攖o mass produce.听

鈥淚n some regard, the beer is just a medium to convey the flavor of the peppers,鈥� says Tom Whisenand, co-founder of Indeed Brewing, whose flavorful 听is made from Imperial Porter aged over smoked poblano and jalape帽o peppers. 鈥淭hat鈥檚 the beauty of craft beer: You can take unique ingredients and still make a beer that鈥檚 very palatable and enjoyable, and for some people, the greatest beer in the world.鈥�

Think you can handle the heat? Read on for some of our favorite pepper brews:听

Habanero Sculpin, 7% ABV

(San Diego, California)
With a light body and bright flavors including apricot, peach, mango, and lemon, this crisp IPA is balanced by the citrusy kick of habaneros. If you鈥檙e interested in something that starts sweet and swerves quickly to a burn, this beer is for you. For a complete meal, try pairing it with something flavorful like Jamaican jerk chicken.

Mexicali Stout, 5.7% ABV

(Charlotte, North Carolina)
Though Birdsong鈥檚 Jalape帽o Pale Ale is tasty, we鈥檙e partial to the company鈥檚 spicy, chocolatey Mexicali Stout. Using local coffee and fresh spices, Birdsong brewers have created a solid stout with a touch of heat at the end鈥攑erfect for cool fall days.听

New Belgium + Cigar City Collaboration Ale,听8% ABV

(Ft. Collins, Colorado) and (Tampa, Florida) collaboration
Out of all the 鈥淟ips of Faith鈥� collaborations between New Belgium and other breweries, . Belgian yeast, citrusy hops, and Anaheim and Marash peppers come together to create the perfect combination of sweet and spicy. Aged on Spanish cedar, this beer has a lingering spicy, peppery finish that will leave you wanting more.

Jalape帽o Imperial IPA, 8.5% ABV

(Juneau, Alaska)
Right away, the scent of this Alaskan IPA greets you with the juicy, hop-forward aroma of jalape帽os. So it should: Fresh jalape帽os are used during brewing and also during fermentation. Result: full-bodied flavor and a powerful kick. With maximized jalape帽o flavor and a smooth malt body, this IPA is a perfect pairing for heavy pub food.

Theobroma, 9% ABV

(Milton, Delaware)
In a nod to early civilizations鈥攁nd part of Dogfish鈥檚 Ancient Ale series鈥攖his chocolate brew is a glorious blend of Aztec cocoa powder and cocoa nibs, honey, chilies and fragrant tree seeds. 鈥淭heobroma鈥� translates to 鈥淔ood of the Gods,鈥� and that seems about right. If you鈥檙e looking for a complex beer that seems to change with every sip, this should be your choice.

Hot Date, 6% ABV

(Bucyrus, Missouri)
Though its moniker may seem like a cloying play-on-words, Piney River鈥檚 handcrafted amber ale is aptly named. Brewed with limestone-filtered Ozark spring water, sweet dates, and a touch of chipotle pepper, this malt-forward ale is warm at the beginning, sweet in the middle, and spicy at the end鈥攋ust like a good date.听

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In 2011, Tom Allan and his wife headed to Nepal to hike and search for yaks. The couple had purchased several of the animals to raise on a Michigan farm, and they wanted to see how the yaks survived in their native environment.

High in the Himalayas, the Allans had their answer. 鈥淭his trip was part of the big question mark鈥攁nd the big experiment鈥攐f what we were really getting into,鈥� says Allan. 鈥淭he Himalayas are pretty barren. You get up there and it鈥檚 mostly rocks鈥攔ocks and wind. So these things living up there have to be incredibly efficient.鈥澨�

He quickly found that yaks fared better than the Scottish Highland cattle he鈥檇 been raising for more than 20 years in Michigan鈥檚 Upper Peninsula. The yaks were hearty and low-maintenance, and ate approximately one-half of the hay that a cow did鈥攁 perfect fit for the UP鈥檚 brutish, windy winters, and an economical solution for someone looking to expand their livestock.听

Allan鈥檚 not the only one who鈥檚 started raising the animals. There are now approximately 7,500 yaks in the U.S., more than thirty years after their introduction from Canada. And though yaks have been in North America for nearly a century, interest in them didn鈥檛 begin to pick up sharply until five years ago, says Jim Watson, president of the International Yak Association. Watson attributes the spike to the growth鈥攁nd activity鈥攐f the breeders鈥� association. 鈥淭here鈥檚 far more interest in the animals, there are more animals being registered, and more new members are coming in [to IYAK],鈥� says Watson of the recent spike. 鈥淭his past year, we doubled our previous year鈥檚 numbers.鈥�

Yaks, and their meat, have a huge number of uses. Raw yak fiber is valued at up to $5 per ounce, and there鈥檚 also yak butter, yak steaks, and yak rides. 鈥淎s an agricultural animal, they鈥檙e multi-dimensional,鈥� says Watson, who鈥檚 been raising yaks in Montana since 2001. 鈥淭hey鈥檙e extremely durable, extremely beautiful, and they鈥檙e easy keepers. They鈥檙e far more interesting than Angus.鈥�

And more flavorful. Yak meat, which is about 95 percent fat-free, is naturally ultra lean, and a unique distribution of its fatty acid percentages make it high in moisture content. The result: an incredibly juicy meat. It鈥檚 also high in 鈥済ood鈥� fats, low in 鈥渂ad鈥� fats, and contains just 20 to 30 percent of beef鈥檚 Palmitic acid, the most common fatty acid found in animals and plants.听

Yak tastes a bit like bison, but it鈥檚 a much deeper red thanks to higher hemoglobin in yaks鈥� blood cells. The animals, built for high-altitude environments with less oxygen, also have up to three more ribs and a larger lung capacity than cattle.

So where can you dig into a yak burger? Tyrone Green sells yak burgers and sausages out of his food trucks in Hoboken, New Jersey. Though yak is just one of the 20 some meats served at this 鈥渆xotic meat emporium,鈥� Green says it鈥檚 the best.

鈥淓veryone who tries it loves it,鈥� says Green. 鈥淚t鈥檚 got characteristic traits of beef, but it just tastes better. People ask what they should try鈥攌angaroo, llama, camel鈥攂ut I say the yak is the best thing we have. Not one person has come back and said I鈥檝e exaggerated, or that it was just ok. 鈥楤est burger I鈥檝e ever had,鈥� is probably something I鈥檝e heard 100 times since I鈥檝e started selling it.鈥�

Here are four other places where you can sample yak across the country. And if you鈥檙e interested in buying yak meat directly, visit to find a farmer in your area.

Bebe

Columbus, Ohio
A pop-up restaurant at the landmark Hey Hey Bar & Grill in Columbus鈥檚 German Village, 鈥檚 Yak Attack! burger has since dethroned sauerkraut balls as the establishment鈥檚 most notorious item. It鈥檚 easy to see why: two yak patties, American cheese, special sauce, arugula, tomato and diced onion all served on a brioche bun by local bread hero Matt Swint. Rotating menu.听

Everest on Grand

St. Paul, Minnesota
There are no burgers on the menu here. has instead chosen to focus on using yak in more traditional dishes. Try ground yak in the form of yak keema, which is a curry cooked with potatoes and peas. Other options include yak momos (steamed dumplings) or yak thukpa, which comprises ground yak, vegetables and rice noodles cooked into a soup with garlic and ginger.

Cowgirl

Santa Fe, New Mexico
At this , skip the barbecue and order the Taos Mountain Meatloaf: Made from a blend of local yak and all-natural beef, the meatloaf is topped with a gravy made from molasses and Left Hand Stout and paired with chipotle mashed potatoes. You鈥檒l be thankful you did. Seasonal item.听

Yak It To Me VT

Mad River Valley, Vermont听
Nestled between two storied ski resorts, the town of Waitsfield is now receiving attention for more than just its snow, skiing and mountains鈥攁nd is a big reason why. Focusing solely on yak meat, it hawks yak sausage, yak dogs and various iterations of yak burgers. For an Italian twist on a classic yak (burger), see if you can get your hands on one that skews Caprese and is topped with grilled fresh mozzarella cheese, tomato and roasted garlic.

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You might think the sour beer trend evolved quickly, taking over bars and liquor stores seemingly overnight. But the since the 1800s, and Americans are only now starting to catch up.

Sour beer, or beer with an intentionally tart, acidic taste, is a bit of a rebel in the brewing world. It uses ingredients most brewers avoid at all cost: a strain of the wild yeast Brettanomyces and at least one of the typical souring agents鈥�Pediococcus, Lactobacillus, and Acetabactor鈥攚hich produce the acids that make sour beer, well, sour.

These microorganisms, common in breweries, ruin 鈥渘ormal鈥� beer by infecting a batch and turning it rank. In sour beer, they create the unique flavor profiles that more and more people are coming to love. 鈥淣inety-nine-point-nine percent of breweries in the world are doing everything they can to keep these guys out of their beer,鈥� says Jason Perkins, brewmaster at Allagash. 鈥淭hat鈥檚 kind of the irony of it.鈥�

Wild yeasts and bacteria typically enter the mix via open-air fermentation, intentional inoculation, or barrel aging. The result? A huge variety of sour beer that can fall anywhere from bitingly bitter to pleasantly tart. There鈥檚 a wide range of acidities and intensities, but given sour beer鈥檚 low pH, the brews often taste more like wine than typical beer and pair well with rich, salty foods.

鈥淓ven 10 years ago, wild and sour beer was not on many people鈥檚 radar,鈥� says Ron Jeffries, who in 2004 founded , the first brewery in the United States to age all of its beer in oak barrels, resulting in a full lineup of sour, wild ales. For Jeffries, new wild yeasts and bacteria that cause souring are interesting, welcome developments for the brewing world.听

Ready to try some sour suds? Check out some of our favorites:听

Red Poppy Ale, 5.5% ABV

听(San Marcos, California)
Brewed in a brown ale base and oak-aged for more than six months, this Flanders red ale has hints of vanilla and a mouth-puckering acidity thanks to sour cherries, secondary fermentation, and extensive aging. Proceed wisely.

La Folie, 7% ABV

听(Fort Collins, Colorado)
Back in 1997, New Belgium was one of the first breweries to brew sours鈥攁nd the company鈥檚 experience shows. La Folie is a delightful sour brown with strong, mixed notes of green apple, cherry, and plum skin. This beer is legendary but probably not the stuff for starters: As New Belgium writes, it鈥檚 like 鈥渂iting into a fresh-picked Granny Smith apple.鈥�

Supplication, 7% ABV

听(Santa Rosa, California)
More cherries and more brown ale, but this time aged in used pinot noir barrels. Described as a little 鈥渇unky,鈥� and brewed with both Lactobacillus and Pediococcus, this beer has double the sour, an immediate pinot flavor, and good carbonation.听

Humidor Series American Sour Ale, 5.8% ABV

听(Tampa, Florida)
With tartness owing to Lactobacillus, this ale is citrusy and has notes of tobacco and pepper thanks to the addition of Spanish cedar. Look out for other Cigar City sours in limited release鈥攂rewmaster Wayne Wambles creates winner after winner.

Apricot Ale, 8.5% ABV

听(Portland, Oregon)
Calling itself the 鈥淗ouse of Sour,鈥� Cascade Brewing is one of the best-known breweries for sours in the Pacific Northwest. Though it鈥檚 always hard to choose a favorite, Cascade鈥檚 Apricot Ale comes out on top. Comprising a blend of blond ales that have been barrel aged for up to one year, the mixture is then aged on apricots for an additional eight months. Not too sweet and not too sour, this one finishes with a lingering acidity and is the perfect refreshment for hot summer days.

Interlude, 9.5% ABV

听(Portland, Maine)
Moderately tart, this brew is created with two strains of yeast鈥攊ncluding a 鈥渉ouse鈥� Brettanomyces. This fermentation combination and the ale鈥檚 aging in red wine barrels create a dry, lightly carbonated brew with plum, oak, apricot, red pepper, and sourdough flavors. It might not sound like a winning combination, but the ale鈥檚 deep flavor profile and dynamism make it an excellent pairing with almost anything.

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