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25 Feb 2025 - 06:52 am

Most flights don’t want you joining the Mile-High Club. This company encourages it
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In our travel news roundup this week: the rise in solo dining, where to save money at US ski resorts, plus the Californian hot-air balloon company offering a rather cheeky package.

Your love keeps lifting me higher
Is it getting hot in here, or is a gas-burner propelling a dirigible above our heads?

A California-based hot-air balloon company is offering mile-high flights – with amorous Mile-High Club privileges – over the Temecula countryside.

Guests can enjoy the views with a whole basket to themselves – and a privacy screen separating the pilot compartment from the passenger cabin.

The pilot, who Magical Adventure Balloon Rides promises will be wearing protective hearing gear and focused solely on flying, ascends the balloon to 5,280 feet (about 1,610 meters), which is about 2,000 feet higher than a typical recreational flight.

While intimate clinches are usually thoroughly discouraged in the skies, the company invites you to bring your own bedding and music playlist. A complimentary Champagne breakfast is included to fuel your frolics, of whatever sort.

Pricing for two passengers starts at $1,400. If your mantra is “the more the merrier,” each additional adult in the larger 10-person basket is $159.

The Mile-High Club flight is just one of a host of packages on offer, from wine tours to company picnics, the rest of which are considerably more family-friendly.
All by myself
Sometimes it can seem like the world is full of lovers floating high on cloud nine, but don’t fret if you’re going it alone this Valentine’s season: You’re bang on trend.

Millennials and Gen Z are breaking down the stigma attached to solo dining in an era when more Americans live alone than ever before. Some do it for convenience; some do it for freedom — either way, reservations for one are on the rise.

Once you’ve mastered dining alone, it’s time for bigger challenges, such as walking across Saudi Arabia. British explorer Alice Morrison, who has been called “Indiana Jones for girls,” is in the middle of her five-month trek of 2,500 kilometers (about 1,550 miles).

Others are opting for a permanent adventure. Californian Jason Bennett gave up his life in San Francisco for a new home in Colombia. Today he says his happiness is “off the charts.”

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25 Feb 2025 - 06:02 am

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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