Category Archives: Cuisine

Bath Thermae Spa in England: Better Health through Water

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When the traveling gets tough, the tough take a bath. After a long day of sightseeing or hiking through the countryside, one of the best things to do is soak your achy feet in the hotel hot tub or spa.

The Rooftop Pool at Thermae Bath Spa overlooks a glorious view of the city of Bath, including Bath Cathedral. © Bath Tourism Plus/Colin Hawkins

It turns out this watery antidote for stress has a long tradition: The ancient Romans had a saying for it: “sanitas per aquam,” which translates as “health through water.” And not coincidentally, the word “spa” is an acronym taken from that Latin phrase.

Geothermally warmed mineral springs were the first spas—used for healing. These waters naturally bubble up from the ground, bringing minerals from the earth’s core—minerals that can help improve certain skin conditions, arthritis and other musculoskeletal ailments.

In Bath, England, warm mineral waters have welcomed visitors for millennia. The Celts worshipped the water goddess Sulis there, and the ancient Romans (who ruled Britannia from the 1st through 5th centuries A.D.) built stone-enclosed pools and steam rooms for their health and restoration.

During the 1700s and 1800s, the British aristocracy flocked to the town of Bath for social parties and to “take the waters,” encouraged by the tale of how Queen Mary’s fertility troubles ended after she bathed in the waters and ultimately gave birth to a son.

Modern Spa, Ancient History

Today, Thermae Bath Spa is located in a chic modern building not far from the ruins of the ancient Roman baths. Although no one’s claiming anymore that the water cures infertility or any other major health problem, this is still the perfect place to shed your street clothes and spend a half- or full-day in a robe and swimsuit soaking like a Roman.

The indoor Minerva Pool has jets and moving water currents. © Thermae Bath Spa/David Saunders

My husband and I visited Thermae Bath Spa on a chilly, drizzly English afternoon, when a hot soak was most inviting. We started with a dip in the Minerva Bath, a large, indoor thermal pool equipped with massage jets, a whirlpool, and a “lazy river” with a current strong enough that it carried us around the pool. We hung onto flotation “noodles” and cruised the perimeter without moving a muscle. Between the water’s temperature (92°F) and the mineral-rich water (the slight sulfur smell is the giveaway), we felt like limp noodles.

After a long drink of water (it’s important to rehydrate while you soak), we checked out the über-cool co-ed steam rooms where we sweated in glass-enclosed circular steam areas. Each had a different aromatherapy scent: lavender, eucalyptus, rose and frankincense. A central waterfall shower was the spot where everyone gathered to cool off before trying a new scent.

At the center of the Thermae Bath Spa Steam Room is a ceiling shower for cooling off after a hot steam. © Thermae Bath Spa/David Saunders

A note about facilities: pools, steam rooms, and the locker rooms are all co-ed. This is Europe, after all! It was a little odd for us Americans who are used to gender segregation in public restrooms, gyms and pools, but we went with the flow. The locker rooms do have private cubicles where you can dress. Bathing suits (what the Brits call “swimming costumes”) are required.

Although Thermae Bath Spa offers a number of water-centric therapies—including watsu (massage done while you float in a warm pool), Vichy showers, body wraps and more—we opted for pool soaking, which we could enjoy as a couple. If you’re visiting Bath for several days, I’d highly recommend taking a separate day for a massage or special treatment.

For the grand finale, my husband and I deepened our relaxation in the steamy Rooftop Pool. The water was perfect, and the views of Bath’s skyline were spectacular. A high-pressure cascade gave us a deep-shoulder massage and sent a wave of tingles over my scalp. The added bonus: A huge rainbow appeared in the sky, arching over Bath’s cathedral. The entire pool population ooh-ed and ahh-ed at the sight. Unforgettable.

Feasting in the Natural Foods Restaurant

The spa's Springs Café serves wonderful local cuisine. Photo courtesy Thermae Bath Spa

Afterwards, we realized we were hungry, but weren’t quite ready to leave. No problem, the spa’s Springs Café Restaurant serves everything from light snacks, appetizers, paninis, and hot gourmet meals. The atmosphere is casually elegant, and almost everyone comes in their robe. So, in our white, toga-like wraps, we dined quite well on slow-cooked Wiltshire beef and wild mushroom and Bath Blue cheese risotto with glasses of wine. The menu emphasizes nutritionally balanced foods made from locally produced fare.

Soaking, steaming, feasting—what more could we ask for? My husband and I came away from Bath Thermae Spa feeling relaxed, radiant, well-fed, and squeaky clean. The ancient Romans definitely had the right idea—and the city of Bath has created a first-class modern version of the historic baths. Add it to your itinerary—it’s a highlight of the city.

Clean Water Policy

The thermal water at Thermae Bath Spa bubbles naturally to the earth’s surface, and is estimated to be 10,000 years old. It contains more than 42 different minerals, the most concentrated being sulphate, calcium, and chloride, which are reported to be good for sore joints and some skin conditions.

The spa filters the water to remove iron and bacteria. A tiny bit of chlorine is added for sanitary reasons.

—Laurel Kallenbach, freelance writer and editor

For more information on visiting Bath, England, see Visit Bath.

 

The Georgian exterior of Thermae Bath Spa shows the honey-colored Bath stone that appears in buildings throughout the historic city. © Bath Tourism Plus/Colin Hawkins

5 Spring-Break Tips for a Rejuvenating Beach Vacation

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The beach at Grace Bay in Turks & Caicos is magnificent. Photo© Laurel Kallenbach

Time for a break! Winter-weary travelers seeking a sunny, healthy recharge on a tropical island need look no farther than the luxurious Regent Palms Turks & Caicos on the Caribbean island of Providenciales. Here’s how it stacks up as a relaxing, revivifying destination—whether you’re traveling with your sweetie, BFFs, or kids.

Tip #1: Bliss Out on a Beautiful Beach

Nothing’s more restoring in winter than a sun-kissed beach. The Regent Palms is located on Turks & Caicos’ Grace Bay, consistently rated among the best beaches in the world. It’s got white sand—miles of it to walk or jog on—and a barrier reef a mile or so offshore that creates a naturally sheltered area with calm water. Oh, the color of that water! If you like water that changes from luminescent light-aqua into ultramarine blue the deeper you go, you’ve found paradise.

Tip #2: Chill by the Perfect Pool

Yes, resort waiters will deliver food and drinks to the beach, but sometimes nothing beats hanging by the pool. The Regent Palms’ serpentine infinity pool offers gorgeous ocean views; a hot tub; and Plunge, the pool bar/restaurant that offers in-water tables so you can sip and beat the heat!

Tip #3: Rejuvenate at a Holistic Spa

If you want to shed stress and nurture your skin with all-natural and organic treatments, get thee to a spa! The world-class Regent Palms Spa offers innovative treatments—including a conch-shell body polish and a bamboo massage—created from Asian and Caribbean healing traditions. Just reclining in the spa’s outdoor lounge and looking at the tranquil reflecting pool shaves 10 points off your blood pressure.

The outdoorsy spa at the Regent Palms is centered around a gorgeous reflecting pool lined by private treatment cabanas (the white buildings that flank the pool. Photo© Laurel Kallenbach

Tip #4: Lounge in a Luxurious Room

Vacations are all about catching up on your shut-eye. Everything about the rooms and suites at the Regent Palms Turks & Caicos says “relax”: from the spacious bathrooms with all the amenities to the fluffy beds to the daybeds on the balconies. Plus the bougainvillea-draped property is beautiful to wander through.

Tip #5: Eat Healthy, Delicious Food

The Regent Palms' courtyard is colorful with bougainvillea, which brightens the indoor/outdoor restaurant, Parallel 23. Photo ©Laurel Kallenbach

You need to eat right—even on vacation! Parallel 23 restaurant at the Regent Palms serves innovative fine cuisine, and the resort sources about 40 percent of its ingredients organically. The spa has a separate menu that includes light but flavorful fare. And here’s another idea: Sign up for a cooking class and take home some of the chef’s healthy cooking secrets.

Eco-Efforts

Island life always makes people aware of resources. The people at the Regent Palms take care to conserve where they can, including:

  • Kitchen food-scrap composting
  • An organically grown kitchen garden for herbs and tomatoes.
  • Rainwater collection for use in watering the landscaping.
  • The resort recently installed new air-conditioning controls that adjust automatically to minimize A/C use when guests leave their rooms.
  • Switching to energy-saving bulbs as current ones burn out.
  • Bottled water is widespread among guests, and recycling all that plastic is difficult on an island. However, the hotel management is investigating ways to recycle plastic bottles.
  • The staff participates in island-wide clean-up crews that collect trash on land or that washes up on the beach.

—Laurel Kallenbach, freelance writer and editor

The serpentine pool at the Regent Palms Turks and Caicos Photo © Laurel Kallenbach

 

 

Sustainable Seafood Served with Passion

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Ocean-friendly tuna at Passionfish restaurant, Pacific Grove, California

Chef Ted Walter and his wife Cindy are passionate about healthy, flavorful food without jeopardizing the environment—land or sea. Together, they created Passionfish, a Pacific Grove, Calif., restaurant that serves fresh, innovative cuisine with a focus on sustainable seafood and organic produce.

To accomplish this, the Walters shop local farmer’s markets for pesticide-free fruits and veggies. They also go to great lengths to buy seafood that’s harvested in a manner that does not deplete fish populations, doesn’t harm ocean habitats (including the water or the ocean floor), and doesn’t result in by-catch of the ocean’s endangered turtles or other marine species.

Seventy percent of all seafood consumed in the United States is served in restaurants. That statistic inspires the Walters to be good ocean and river stewards and to serve only sustainable seafood. At Passionfish, you can dine well knowing that you’ll find no over-fished or threatened fish on the menu.

Portrait of the Perfect Eco-Meal

With an unpretentious and relaxed atmosphere, Passionfish is perfect for those who love food for flavor’s sake. And the prices are extremely reasonable, especially given the quality of the food and the creativity that goes into making it.

On my visit, the baked gorgonzola with golden chutney served on a bed of greens was divine. Who would think of pairing gorgonzola with curry chutney? A genius, that’s who! Chef Walter isn’t just an ocean crusader—he’s a wizard in the kitchen.

The sea scallops served with tomato truffle butter and risotto were inspired and subtle. I found the scallops cooked just right—not overdone and dry, but not gooey either. (Full disclosure: I can’t resist truffles, so this dish goes down in my book as an entrée of a lifetime!)

Those who do not care for seafood should not shun Passionfish. A Lemongrass Chicken with Coconut Rice dish on the evening’s menu was absolutely brilliant, made with free-range organic chicken.

Chef Walter harvests Monterey Bay prawns.

Last but not least, Passionfish’s desserts are truly the way to top off a sublime sustainable meal. The Chocolate Truffle Torte (the other truffle—also a favorite of mine) was to die for. I visited during strawberry season, and the organic strawberries in cabernet syrup served over vanilla ice cream exploded with flavor.

Located just a mile or so from the Monterey Bay Aquarium, which champions ocean conservation, you can’t do better than to enjoy an eco-guilt-free dinner at Passionfish.

—Laurel Kallenbach, freelance writer and editor

For more on the Seafood Watch program, read my post on the Monterey Bay Aquarium in California and the Local Ocean Seafood restaurant in Newport, Oregon.

Photos courtesy Passionfish

Monterey Bay Aquarium: Saving Oceans One Fish at a Time

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The jellyfish tanks are a highlight at the ocean-friendly Monterey Bay Aquarium in California.

For California vacationers, the Monterey Bay Aquarium is the place to see exotic fish and sea creatures. However, the Aquarium is also dedicated to educating people about environmental issues that threaten ocean creatures. And its Seafood Watch program helps the seafood-loving consumers make wise seafood choices.

Among the Monterey Bay Aquarium’s highlights are the Kelp Forest exhibit, playful sea otters, giant tunas and barracudas (go at lunchtime to witness a feeding frenzy!), and the mysterious giant octopus whose tentacles move more gracefully than ballerinas. Also worth checking out are cute black-footed penguins, jellyfish that drift in the currents, and the Touching Pool, where you can place your hands in the water and brush your fingertips over the silky wings of stingrays gliding around the tank.

My favorite octopus, Monterey Bay Aquarium

These incredible marine life forms are so diverse and enthralling that it’s inconceivable to think of them disappearing. So it’s encouraging that the Aquarium teaches about ocean conservation.

Every year, 80,000 school children visit and learn about why they shouldn’t eat swordfish (the fishing lines entangle endangered sea turtles) or Atlantic cod (it’s dangerously overfished). The kids take home a handy Seafood Watch Pocket Guide, which lists the best and least sustainable choices of seafood at supermarkets and restaurants.

Watching Out for Oceans

The Monterey Bay Aquarium raises and explains issues pertaining to choosing and eating fish:

Overfishing: Fish such as orange roughy, Chilean sea bass and bluefin tuna are threatened due to over-zealous fishing. Seafood Watch estimates that more than 70 percent of the world’s fisheries are either fished to capacity or overfished.

Farmed vs. wild-caught: Some aquaculture methods, including salmon farming, produce concentrated fecal waste that pollutes surrounding waters.

Method of fishing: If fish is caught wild, methods such as trawl nets, dredging and traps kill other species. The most famous example was dolphins being caught in tuna nets.

Human health: Toxic mercury content of seafood is a disturbing health problem, although fortunately some fish contain less mercury than others. (Swordfish, tilefish, shark, and king mackerel are especially high in mercury and should be avoided.)

Fortunately, according to Seafood Watch, we can make a difference by supporting fisheries and fish farms that are better for the environment, while passing on others that aren’t doing as well.

The Kelp Forest, Monterey Bay Aquarium

SeafoodWatch.org has a downloadable seafood guide listing fish according to their level of endangerment. You can also download a smart phone app that brings you up-to-date recommendations for restaurants and markets that serve ocean-friendly seafood and sushi.

Cooking for Solutions

Love to eat seafood? Cooking for Solutions—a celebration of fine food and wine produced in ways that preserve the health of the soil, water and ocean—is held each May at California’s Monterey Bay Aquarium. The 2013 event, May 17–19, features celebrity chefs John Ash and Cindy Pawlcyn.

—Laurel Kallenbach, freelance writer and editor

Read my next post about Passionfish, a sustainable seafood restaurant near the Monterey Bay Aquarium. 

Photos courtesy Monterey Bay Aquarium