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Hello 2021! The lovely sunrise this morning welcomed the New Year. Albeit bittersweet, 2020 couldn’t end fast enough. The excitement of a new decade came to a screeching halt when Covid-19 struck. By year’s end, administration of new vaccines began. Bittersweet yet again, high case numbers today are far beyond those of last March -- and with the recent surfacing of a faster-spreading variant, we must keep our masks on because we won’t be out of the woods for a long time. Even so, as we enter the dawn of a new era, I see people around me filled with hope. Our New Year's Eve was pretty subdued. We bought take-out seafood dinner from our favorite fishmonger. As always, we celebrated breaking bread together, thankful to be in good health. I wondered if, with our slow-moving evening, whether we could last until midnight. Louie was the first to fall asleep on the couch. He tried. I thought I would be right behind him, but as I cleaned up the table and watched Jennifer Lopez sing, dance, peel off layers of clothing -- and pay a heartfelt tribute to the world’s trials of 2020 that made me tear up, I simultaneously fantasized about going outside at midnight “rain or shine” to yell at the top of my lungs “HAPPY NEW YEAR!” Dare I make all that noise in my quiet neighborhood? But I had to express my relief that the year was finally over. At five minutes to midnight, I woke Louie, the groggy reveler, for the countdown. “I’m going outside. . .do you want to join me?” I didn’t hear a peep. So, I proceeded to grab a small copper pot and rubber ladle that would hopefully, make a “more soothing” clang. I went outside alone in the dark. I heard fireworks going off in the not-too-far distance. Then I heard wonderful upbeat drumming a few houses away. One clang at a time, I started my own music with the pot and ladle, shouting, “Happy New Year…!” It felt great! Soon after that I heard a pot clanging on the other side of my house. It was Louie, fully awake. I thought he was at the back door, but he was standing in the kitchen with the window open. Then out of nowhere, I heard a male voice from a block away on the other side of the elementary school yell out “HAPPY NEW YEAR!!” I loved it and yelled back in kind. One more time, he yelled back. In a bittersweet way yet again, I never felt as inspired on New Year’s Eve than I did that night. We need to tackle Covid better this year. We’ve “been there, done that,” and by now we should all know what we have to do to make it right. In 2021, we have that chance. This is your country, and it’s up to you to save it.” – English translation of a saying in Taiwan Washing Hands + Wearing a Mask + Social Distancing = Saving Lives PREVIOUS ENTRY NEXT ENTRY

I don’t know what others will be doing on New Year’s Eve, but I’ll be ready to clang on pots and pans when the clock strikes midnight PST. The unplanned sightseeing Louie and I did yesterday after dropping Lola off at the animal eye clinic for an outpatient procedure gave us every reason to anticipate the closing of Chapter 2020 and turning the page to 2021. We turned out of the parking lot to be faced with the spectacular snowcapped San Gabriel Mountain range, including the summit of Mount Wilson and its solar towers, home to the famous Mount Wilson Observatory. We took a spin west on the Foothill Freeway, exited, and turned into a quiet woodsy neighborhood that led us straight to a picture-perfect view of the mountains, the Rose Bowl in the distance, and the renowned Pasadena Aquatic Center just below where we were standing. It was beautiful watching misty steam rising from the pools – where Louie swam regularly until the pandemic hit. A few yards away, I was tempted to walk the winding dirt path leading down the steep hill. While our lives were turned upside down this year, new Covid-19 vaccines around the world are shedding promising light on our planet. As for Louie and me, yesterday’s excursion was the inspirational shot in the arm that we desperately needed – a reminder that it’s time for us to come back. Happy New Year, everyone! Peace and Harmony to all. This is your country, and it’s up to you to save it.” – English translation of a saying in Taiwan Washing Hands + Wearing a Mask + Social Distancing = Saving Lives PREVIOUS ENTRY NEXT ENTRY

Just when I thought I couldn’t eat another tamale, our dear friends Mario and Petra, surprised us with our very own stash of Mexican tamales lovingly made by Petra. Made with ground corn, the “red” tamales were stuffed with shredded pork, and the “green” tamales were filled with Petra’s meatless mix of tomatoes, onions, green jalapeno chiles and a special Monterey Jack cheese. After steaming the tamales, they slid out of the corn husk wrappers onto my plate. Gorgeous! But as holiday traditions have been nixed by the pandemic, so has the communal Christmas tradition of Mexican families getting together to make labor-intensive tamales assembly line-style. But Petra did not let the pandemic stop her from bringing happiness to her family. For those who don’t make their own, though, there’s the other group activity -- standing in long tamale lines days before Christmas to purchase dozens upon dozens of this Holy Grail hot out of the steamers. I call it the badge of honor. A week before, Louie made the trek to Maria’s Bakery in El Monte, 20 minutes away. The doors don’t open until 5:00 a.m., but lines start forming as early as 3:00 a.m. For years Louie has jumped out of bed hours before the sun has risen to get in line. He layers up for the long wait in the cold – an ordeal he doesn’t mind because he has a great time hanging out with other die-hard tamale lovers. But in the year of Covid, it took much longer to order. Everyone stood six feet apart and one person at a time was allowed inside. And what did Louie do when he returned home with the tamales? He opened a bag, still hot to the touch, to savor a tamale at its best – fresh out of the pot. And as I finish writing this entry, I can’t help mentioning the pouring rain outside. We have had a pretty dry winter. Until last night. Non-stop rolling thunder, intense lightning, and downpours woke me from my sleep at midnight. I got up and walked to the kitchen and saw Jacqueline standing at the window. Within seconds a freaky, but fantastic flash of lightning crossed the length of the window. But our window doesn’t have a view of the sky. It faces the trunk of a tall oak tree. How was it possible for lightning to appear so close? Could it have reflected off the clouds? Then Jacqueline told me this morning that she had stood on the front porch last night to watch the full affect outside. It was perfect timing she said, “I was watching the last episode of Game of Thrones.” The year 2020 will be remembered to the end. This is your country, and it’s up to you to save it.” – English translation of a saying in Taiwan Washing Hands + Wearing a Mask + Social Distancing = Saving Lives PREVIOUS ENTRY NEXT ENTRY

I’m taking a brief Christmas break and look forward to resuming diary entries December 28 – with end-of-year tales and a look to 2021! Merry Christmas and Happy Kawanzaa! All my best and please stay safe, Athena This is your country, and it’s up to you to save it.” – English translation of a saying in Taiwan Washing Hands + Wearing a Mask + Social Distancing = Saving Lives PREVIOUS ENTRY NEXT ENTRY

Last week our dear friend, Maria, paid us a surprise visit. In her hands was a clear box wrapped in red and green ribbon with glittery little Christmas ornaments. Inside were divine Greek pastries made with TLC by someone at her church: baklava, Greek shortbread cookies with almonds, and melomakarona -- Greek Christmas honey cookies So happy to see Maria, Louie and I donned our masks and together we walked outside to sit and social distance at the table on our front lawn. What a delicious encounter! Maria had only a little bit of time as she was making other stops that morning. So, as we chatted, Louie looked at the box and said, “Why wait, I’m going to eat a baklava right now!” Maria chimed in, “Please do!” “Athena, aren’t you going to have one?” I had just finished a bowl of oatmeal, but the baklava looked exquisite with all its beautiful layers of phyllo dough and finely crushed nuts. Maria (she’s Greek) said that it is the BEST baklava she has eaten. That spoke tons. After such a testimonial, how could I resist reaching for one? Never mind that the oatmeal was still digesting. OMG, Louie and I just about fell out of our chairs. Dee-li-cious! Then Maria said that she couldn’t figure out how the phyllo dough inside could stay so crunchy. And I noticed the perfect amount of honey – for my taste: I couldn’t even see it, but I could taste its gorgeous sweetness. I held the beautiful baklava without my fingers getting sticky with honey – and simply fell in love. Sadly, Maria had to run. But what a wonderful spontaneous morning! The biggest regret was that we couldn’t give each other big warm holiday hugs, something we miss so much. And just when I thought the baklava would be a hard act to follow, I stared into the box and tried a shortbread cookie covered with powdered sugar, then reached for a melomakarona that reminded me of a biscuit. I expected the structure of traditional cookies. O-M-G. After the first bite, the lightly sweetened confections burst into magical pixie dust. Now, that was fun. Thank you, Maria, for delivering your bright Christmas cheer! This is your country, and it’s up to you to save it.” – English translation of a saying in Taiwan Washing Hands + Wearing a Mask + Social Distancing = Saving Lives PREVIOUS ENTRY NEXT ENTRY

We received the good news yesterday that our Lola’s cancer is in remission! Veterinary medicine has come a long way. In spring of 2019, Lola, our third Golden Retriever, was diagnosed with lymphoma – the “good one,” as Dr. Rosenberg explained at the Veterinary Cancer Group in Culver City. Our fingers were crossed hoping the tests would not come back with the more aggressive lymphoma that would have taken Lola’s life within two weeks. We had caught the slow-growing cancer early when Louie’s aunt felt two lumps in Lola’s throat. I had the lumps checked right away. For a year and two months, Lola was on low-dose chemo. No radiation. The once-a-day tablet required refrigeration. Made to order by a specialty pharmacy, Lola’s meds arrived on our doorstep packed in ice. She had no side effects. Her progress was observed through regular check-ups and lab tests. There’s a lot of love at the clinic. I saw it right away when Dr. Rosenberg didn’t hesitate to sit on the floor with Lola to “talk” to her. Our pets become members of the family (we raised Lola since she was a puppy). The companionship they offer, how they learn our personalities (and we theirs), and the unconditional love they give us is immeasurable. Our Golden Retriever before Lola, Anouk, died suddenly from cancer when she was nine years “young.” The breed is susceptible to cancer, but their loving and gentle characteristics are so irresistible. We just pray that their years will go by slowly. She sticks to Louie like glue, forever at his side (including the loo). She barks at him when he’s working too long on his computer – and she won’t relax until he closes his laptop. And I appreciate Lola’s protectiveness whenever I go inside our detached garage during the dark of night. She waits for me at the top of the steps to the house until she sees me emerge from the garage. Lola’s 10th birthday was last August. A few months ago, she was taken off chemo because her white blood cell count was low – an expected occurrence with chemo. It will take at least six months for it to return to normal. What’s most important, the doc said, is that her tumors are getting smaller. Sheltering at home during Covid has been less stressful thanks to Lola. She gets us out for walks, she makes sure that we don’t miss her mealtimes, she fetches her toys to remind us that it’s time to play – and she’s game to wear hats like the rest of the family. Thank you, Lola, we owe you! PREVIOUS ENTRY NEXT ENTRY

Having grown up in his family’s small Mexican restaurant business, Louie’s heart goes out to all family-run restaurants. Alongside his hard-working parents, he managed the cash register at a young age and cooked with his father in the kitchen. His wages were his tips. This motivated him to be the best waiter -- and the generous tips proved how much their guests enjoyed their meals and his hospitality. And whenever we walk into an empty restaurant, I see how sad Louie becomes. Imagine the effects on him during Covid times. Last Father’s Day, we celebrated with a few relatives with an afternoon meal outside. Six feet apart, we had our table, and they had theirs. I surprised Louie with his gift -- professional chef’s knives -- that arrived packaged like a prized acquisition. Weighted and designed to chop safely, he was happy. Now it’s almost Christmas. I went back to Made In’s website to checkout professional quality skillets. Louie loves his old iron skillets, never mind that they are heavy and require seasoning to maintain their cooking qualities. Me on the other hand… When I saw Made In’s hybrid skillet made with both stainless steel and iron, I got excited. Even distribution of heat, searing just like in restaurants, and long curved handles for safe handling and maneuvering around the stove -- standouts that made me click “Place in Cart.” I couldn’t wait to hide this gift in the garage. On the website, I also noticed an opportunity to support the Independent Restaurant Coalition, a group formed to help the independent restaurant industry and its workers devastated by the effects of the Covid-19 pandemic. Dining establishments and connected businesses “…are the lifeblood of our economy and our communities…” and desperately need our help. The coalition is working hard to have Congress approve the RESTAURANTS Act of 2020 that would create a Restaurant Revitalization Fund to help the industry survive. We are now making a heartfelt monthly donation to help in this effort. It’s also our tribute to Louie’s parents and “Casa Lucero.” In addition, our donation opened the door to join Made In’s December 10 virtual “cook-a-long” with Chef Tom Colicchio. The small fee for the live class ($30) would also be donated to the coalition. Via email, I received the easy fall recipe – Roasted Pork Chops with Apples, Sweet Potatoes and Leeks. Louie couldn’t wait. But as he read the recipe, he came to the part that read, “Supplies Needed: Made In Blue Carbon Steel 12-inch Pan.” I cringed. “Hmm…,” said Louie, “…I want to look at their website.” Sweating bullets, I didn’t have the heart to wait until Christmas to give him his very own carbon steel pan for the class. I ran to get the box in the garage because we still had enough time for him to season and prep it before its maiden meal. With a big smile, Louie methodically unpacked it and began seasoning the pan. Like when he used to get mentally ready for racquetball competitions, Louie entered a Zen state and quietly prepared all the ingredients before the class started at 4:00 p.m. – seasoning the chops and cutting all the veggies. With his laptop set up on the kitchen counter, he cooked “side-by-side” with Chef Colicchio who was also cooking at home. And the fearless chef that he is, Louie improvised where necessary. It didn’t take long for my taste buds to tingle as gorgeous aromas permeated the room. This was going to be our dinner! The gorgeous and colorful one-pot meal was so picture-perfect in the pan, Louie proudly carried it from the stove and placed it on a trivet on the dining table. Chef Colicchio’s class brought in $20,000 for the coalition. Signing up for a cooking class has never had more meaning than this one. This is your country, and it’s up to you to save it.” – English translation of a saying in Taiwan Washing Hands + Wearing a Mask + Social Distancing = Saving Lives PREVIOUS ENTRY NEXT ENTRY

Happy Holidays 2020! Warmest wishes for Hanukkah, Christmas, and Kawanzaa! It’s been a tumultuous pandemic year to say the least, but there’s a bright side as we turn an historic corner into 2021 with Pfizer and BioNTech’s Covid-19 vaccine just approved by the FDA for authorized emergency use. It’s a new beginning for sure, but until we can all be protected, which will take time, Americans can’t afford to let down their guard. That means keep the masks on, keep your distance, and keep washing your hands – the best gifts we can give to each other. I decided to look back through my photos taken since the beginning of the pandemic. I came across a number of beautiful pristine white flowers in bloom last spring. White symbolizes reverence, humility, spirituality, and sympathy. It also represents a new start. And here we are. I also saw my April 16 entry that highlighted a powerful poem by Japanese artist Yoyoi Kusama about the novel coronavirus. I read the poem again: Though it glistens just out of reach, I continue to Pray for hope to shine through Its glimmer lighting our way This long awaited great cosmic glow Now that we find ourselves on the dark side of the world The gods will be there to strengthen the hope we have spread throughout the universe For those left behind, each person’s story and that of their loved ones It is time to seek a hymn of love for our souls In the midst of this historic menace, a brief burst of light points to the future Let us joyfully sing this song of a splendid future Let’s go Embraced in deep love and the efforts of people all over the world Now is the time to overcome, to bring peace We gathered for love and I hope to fulfill that desire The time has come to fight and overcome our unhappiness To COVID-19 that stands in our way I say Disappear from this earth We shall fight We shall fight this terrible monster Now is the time for people all over the world to stand up My deep gratitude goes to all those who are already fighting This season of celebration, tweaked for Covid times, may not be so traditional. But great strides shining warm rays of hope remind us that this is temporary -- so long as we hold the ship steady through the storm. Better times are on the other side. This is your country, and it’s up to you to save it.” – English translation of a saying in Taiwan Washing Hands + Wearing a Mask + Social Distancing = Saving Lives PREVIOUS ENTRY NEXT ENTRY

All these years, I didn’t know that the U.S. Postal Service has had a Santa program since 1912, which has for decades been receiving sweet and touching letters from children around the country. Today, it’s called Operation Santa. In 2020, letters to Santa from children of all ages are addressing the pandemic head on. They ask for masks and they urgently request Santa to make Covid-19 go away. And they share with Santa that their parents can’t afford presents this year because they lost their jobs. A boy “wants a magical button he could press to transport him away from the weary reality of the pandemic.” And a five-year-old said, “I wish covid was over so we can hug.” When letters are addressed to Santa (Santa Claus, 123 Elf Road, North Pole 88888) with a postage stamp, the Postal Service makes sure they are received and read. To help children’s wishes come true, the Postal Service’s Operation Santa program welcomes individuals and organizations to adopt letters and send responses and thoughtful gifts in Santa’s place.” www.USPSOperationSanta.com I just checked the website to adopt a letter (no last names or addresses are disclosed). The update said that all letters have been adopted, but that more continue to arrive. I will check it again. I miss giving hugs, too. https://about.usps.com/holidaynews/operation-santa.htm https://www.cnn.com/2020/12/09/us/santa-letters-children-coronavirus-trnd/index.html?utm_term=1607599413162ef9c0caef52d&utm_source=cnn_Five+Things+for+Thursday%2C+December+10%2C+2020&utm_medium=email&utm_campaign=1607599413164&bt_ee=wTPP70uqSBKoxqdfLiiHOgQ7v1J6ZZ1nb0%2Bk9XgwIiWAC%2FH6b9Gt7HZxpWOythJ6&bt_ts=1607599413164 This is your country, and it’s up to you to save it.” – English translation of a saying in Taiwan Washing Hands + Wearing a Mask + Social Distancing = Saving Lives PREVIOUS ENTRY NEXT ENTRY

Yesterday, Louie was fixated on having Mexican flavors for dinner. Earlier in the week he had gone to the local market and came back with beef shanks, corn on the cob, carrots, cilantro, potatoes, and other veggies. I assumed he would be making his famous “cocido” – Mexican beef stew. But that wasn’t so. We bought Japanese take-out the night before. The night before that, I broiled chicken, and the night before that Louie made a gorgeous pot of Frijoles de la Olla – pinto beans. So, a few hours before dinner he went to the Mexican supermarket, bought thinly sliced carne asada, corn tortillas, vegetables, and crunchy – low-carb -- pork cracklings. When the chef is quiet, make way. Louie was so focused he hardly spoke. Practically floating around the kitchen, he placed the thinly sliced beef in a big pot and topped them with sliced red onions and cilantro. “I’m just making up my marinade as I go along,” he said. “It’s going to taste wonderful,” I told him. “…because you are happy!” And as the meat marinated, he asked me to bring out two corn cobs. I wondered how he was going to use them. He started shaving the kernels off the cob. Then he asked for two more cobs. “Do we have zucchini?” he asked. I pulled out two. Ah ha! He’s making succotash, a popular Southern dish that I discovered while on story assignment in Branson, Missouri. At the harvest festival, an iron skillet the size of a roulette table was overflowing with a mound of corn, lima beans, okra, tomatoes, zucchini, garlic, onions, and bell peppers. A young saleswoman at a store in town couldn’t say enough that it was her favorite dish. She wasn’t kidding. I couldn’t wait to make it when I returned home, and it has been a family favorite ever since. He hadn’t planned to make succotash but remembered the corn in the fridge. And because we didn’t have all the traditional ingredients, Louie called it “Mexican Succotash.” The beef grilling in the iron skillet sizzled and smelled divine. He had me taste a bite. Then he asked me to taste the succotash. “Beautiful!” I replied, “…just add a tad more salt.” Finally, he warmed the leftover beans and flour tortillas. Louie’s comfort meal was complete, accompanied with a bottle of sparkling wine that we didn’t finish the night before. Scooping up every bite with a piece of tortilla, he took a breath and sat back in the chair. “These are exactly the flavors I was craving!” Then he got all “sentido” (Spanish for sensitive). “It makes me happy to see you happy eating what I made.” PREVIOUS ENTRY NEXT ENTRY

The holidays are here, and we’ve almost gone through all the seasons with the pandemic. As I have written diary entries pretty much daily since mid-March, I decided to look at my earliest photos and read my earliest entries to see how far we have come. Eerily, we have come full circle. That is, states are locking down again because Covid-19 is still out of control. Sadly, our country lacks the willingness of 100% of the population, or near that, to wear masks and social distance. In Taiwan, the citizens get it. They understand and appreciate that wearing masks in public respects the health of everyone. The simple gesture of covering up allows them to enjoy life quite normally, including sitting at coffee shops as well as keeping businesses and restaurants open. In March, a “Covid taxi” program began offering pick-up service at airports for people returning from travels to assist with self-imposed quarantine protocols. Soon after the pandemic broke out – and in the spirit of New York City’s “7:00 p.m. Cheer” honoring the selfless efforts of healthcare personnel and essential workers –- I rounded up my compassionate neighbors to step outside their homes each night. For one minute we clapped our hands, clanged on pots and pans, whistled, played instruments, and blasted music as a symbol of gratitude to these unsung heroes for sacrificing their own lives to save the lives of others, for keeping grocery shelves stocked, and for helping with delivery and mail services. Our “Cheer” went on for two straight months. An unexpected takeaway was enriching our relationships. If everyone could show care for one another by taking responsibility on their own… This is your country, and it’s up to you to save it.” – English translation of a saying in Taiwan Washing Hands + Wearing a Mask + Social Distancing = Saving Lives PREVIOUS ENTRY NEXT ENTRY

On the summit of Corviglia Mountain overlooking the Swiss village of St. Moritz, I’m greeted with the bluest of skies, a smiling sun and a treeless snowy landscape as smooth as a white carpet. The thought of skiing the slopes of the world’s first winter resort is nothing short of a dream. Standing 8,156 feet above sea level overlooking snow-covered peaks makes me feel on top of the world. The sun I speak of when I exit the funicular is the logo of St. Moritz, a registered trademark since 1937. In 1986 “St. Moritz” was added to the logo making it the first geographical location on the planet to own a trademark. Then I learn the backstory to St. Moritz – long before it became a discreet winter hotspot for royals, the well-to-do and celebs from Charlie Chaplain, Audrey Hepburn, Alfred Hitchcock and Brigette Bardot, to the Kennedy family, Robert De Niro, and Kate Moss. With over 300 days of sunshine each year St. Moritz, tucked into the Upper Engadin Valley high in the eastern Alps near the Italian border, began attracting wealthy British visitors during spring, summer and fall. But in 1864, Johannes Badrutt, owner of a 12-room mountain inn called the Kulm, made his famous bet with skeptical British guests to return the following winter. If they weren’t happy, he would pay all their travel expenses. If they liked it, they could stay for as long as they wished. They came that winter – and stayed until spring. Word spread about St. Moritz and more families escaped Britain’s bleak weather launching the opening of the first tourist office in Switzerland and the start of winter tourism in the Alps. The Kulm expanded, installed the country’s first electric lighting in 1878 and the first telephone in canton Graubunden in 1889. By 1896 the first electric tram ascended the Alps. St. Moritz’s “champagne climate” inspired innovative British guests to invent outdoor recreation at the Kulm giving birth to the Cresta Run (a skeleton racetrack built from scratch each year) and bobsledding (called tobogganing in the UK). Soon, the formation of the St. Moritz Tobogganing Club and Cresta Club, still active today, brought intramural sports – and competition -- to the Kulm. The developments were transformational. By 1880 St. Moritz hosted Europe’s first curling tournament, and in 1882 the first ice skating championship followed by the first bob race and first golf tournament in the Alps. Switzerland’s first ski school opened. Two Winter Olympic Games (1928 and 1948) and five Alpine Ski World Championships took place here. Then came Europe’s first Snowboard World Cup in 1987 and the first Polo World Cup in the Alps in 1989. And on a tour of the legendary Kulm, local history comes to life. Franziska Glunz, public relations manager at the hotel, leads me down a corridor into Badrutt’s original 12-room inn that’s been brilliantly preserved. Dim lighting, low ceilings and creaky floors swoop me back in time. Original signage remains on the door to the living room that is now an executive office. And when Glunz notices me examining the size of the doors, she explains that “…People were smaller back then.” We return to the Kulm’s present-day lobby seamlessly attached to the ancient inn. Amid Grecian columns and alpine chic décor, rustic roots are remembered. I feel the warmth of a grand living room when I see Badrutt’s portrait hanging on a wall, and a young boy warming up by a crackling fire. The hallway off the lobby honors the winter sports legacy of the Kulm with vintage photos of early guests at the top of the Cresta Run and a jaw-dropping collection of trophies and memorabilia befitting a museum. I discover more winter sports history at the Kulm Country Club just a few minutes’ walk from the hotel. A restoration project resurrected the abandoned 1905 Kulm EisPavillon (ice rink). Locals and visitors now enjoy the restaurant/winter sports museum/public gathering spot that reopened for the 2017 World Ski Championship. The Kulm’s guests of yesteryear would hunger for the gastronomic adventures under its roof: The Pizzeria, The Bob, Grand Restaurant, Chesa al Parc, Kulm Country Club, and two winter pop-ups -- Peruvian cuisine at Sunny Bar by Claudia Canessa said to be the oldest bar in the Alps, and Asian-influences at Michelin-starred The K by Tim Raue. At the foot of the Piz Bernina, the highest mountain range in the eastern Alps (13,284 feet above sea level), the spectacular landscapes here are Mother Nature’s gifts. And when I realize that I’ve never stood on a frozen lake before, I ask the concierge to point me in the direction of the lake. On my way down through the village, I drool at window displays at glitzy Prada, art galleries, and Conditorei Hanselmann café and confectionary that dates back to 1894. A steep escalator takes me down to the legendary lake. As pristine as a snow-blanketed field, it’s mind-boggling to think that each winter horse racing, polo and cricket competitions take place right here. I walk gingerly towards the middle of the lake and turn to look up the hill. There, overlooking the sun-kissed valley, is the ever-present Kulm. It’s magical here. Then, I recall my ski day on the Corviglia when I shared the Kulm’s ski shuttle with a friendly Austrian mother and her two young children who come to St. Moritz every winter. I asked the kids if they like skiing. Big brother, then little sister, grinned from ear to ear. IF YOU GO: For more information, visit www.stmoritz.com My accommodation: The Kulm Hotel St. Moritz, www.kulm.com. Children 12 years and younger enjoy free ski and snow board lessons. Published version: https://www.creators.com/read/travel-and-adventure/01/20/st-moritz-birthplace-of-winter-tourism VIDEOS PHOTO GALLERIES GALLERY 1 (20 images) GALLERY 2 (15 images)

There’s a “limited edition” red wine that we love this time of year and it costs less than $20 a bottle. The story behind the wine is what makes it memorable. Especially in 2020. Since the 1800s in the Beaujolais region of eastern France, each year’s vintage is celebrated with Beaujolais Nouveau, the first wine bottled within weeks after harvesting the Gamay grape. It can only be released for sale one minute after midnight on the third Thursday in November, otherwise known as Beaujolais Nouveau Day around the world. It’s the law. The French law. The light-bodied wine is deliciously fruity and spicy. Because of short fermentation time using a traditional method called carbonic maceration that uses the whole bunch including the skins, the wine must be consumed within six months of bottling – the reason distributors around the world scramble for their shipments. So, when I saw Everson Royce’s Instagram that the young wine from the 2020 harvest was in, I called post haste because I knew their stash might already be gone. Luck was with me – there were only a few bottles left. “We were lucky to get our five cases,” Joe told me. Some distributors haven’t received their orders, he said, perhaps due to Covid-19 restrictions. As we shelter at home, we will appreciate what we have – in more ways than one. But if by chance I spot a random bottle of Beaujolais Nouveau on a store shelf, I’ll nab it because that will be the last of it. For at least another year. This is your country, and it’s up to you to save it.” – English translation of a saying in Taiwan Washing Hands + Wearing a Mask + Social Distancing = Saving Lives PREVIOUS ENTRY NEXT ENTRY

It’s December 2020. It’s also Giving Tuesday. And how appropriate was it that the first news I read this morning was that award-winning chef David Chang donated the $1 million he won last Sunday on “Who Wants to be a Millionaire?” to restaurant workers impacted by the Covid-19 pandemic. He was the first celebrity to win on the revived show hosted by Jimmy Kimmel. The ultimate risk-taker, two Michelin-starred Chef Chang took a chance at doubling the $500,000 he had already won – with the goal to donate it to those in the industry who need assistance. His answer to the final question -- to name the first U.S. president to have electricity in the White House -- was a wild guess: President Benjamin Harrison. We all see the hardships restaurants big and small have suffered since the pandemic began last March. Many of us do our best to help them stay afloat by purchasing take-out or risking outdoor dining. But with winter around the corner, it will only be tougher. Giving is not new to Chef Chang. He’s involved with two hunger relief groups – the Food Council at City Harvest, and the Culinary Council at Food Bank for New York City. Thank you, Chef Chang. Your selflessness during Covid times is making a difference. https://www.cnn.com/2020/11/30/entertainment/david-chang-1-million-restaurant-trnd/index.html This is your country, and it’s up to you to save it.” – English translation of a saying in Taiwan Washing Hands + Wearing a Mask + Social Distancing = Saving Live PREVIOUS ENTRY NEXT ENTRY

My walk today was a visual collage of goodwill, joy, and messages of hope. This is your country, and it’s up to you to save it.” – English translation of a saying in Taiwan Washing Hands + Wearing a Mask + Social Distancing = Saving Lives PREVIOUS ENTRY NEXT ENTRY