The personal authentic travels of a world-wide drifter, you'll always see pics of me at the locations being described (if the other blogs you're reading don't do that, odds are they were NEVER there, just saying…)
Answer me this, if its ok for the Cheese Cake factory restaurants to have infinitely large menus with multiple varieties of food, why do the deliver places insist on lying to us and pretending that one kitchen is 30 different restaurants rather than one with a very large menu?
This is kind of mind boggling to me. So I’m back from my travels and in the Chicago area and my body clock is all screwed up (went to sleep at noon and woke at 9pm)
and as such I started looking DoorDash for places that do late night delivery
I was kind of impressed by how many places were listed … most being restaurants that I’d never heard of before … so I started to methodically pull up the addresses of said restaurants (which is kind of hidden on the site, but it’s there) and I’m finding it is IMPRESSIVE just how many of them are all ONE location
— 34 different places!!!! see list below — are actually all coming out of one kitchen
when I googled the address it’s a place called Bacolod Chicken House, a Filipino place on Lincoln ave in Chicago with about 200 good reviews on google …. so I looked at their menu (again on google) and it looks interesting, so then I tried to search DoorDash for delivery of THAT … and it’s NOT THERE… if you’re going to be open late making all this other stuff, why not still make your own stuff?
That said, how can ONE kitchen produce ALL of these different places, and how good could any of it be?
SOUP KITCHEN- Lincoln
Jack’s Fish Market
Ishtar Inn Assyrian Mediterranean Kitchen
FIREWOOD PIZZA- Lincoln
Taylor Street Dogs
Zucci Italiana Pasta & Pizza
Burger Bites – Lincoln
Olive Branch Express Fine Lebanese Restaurant
O.G. Flatbread Pizza
Big Philly Cheese Steaks
Pho- Sho 2
Anthony Kings Just Desserts
Argentinian Fine Steak – Lincoln
Soup Hot Pot
Big John’s Red Hot’s
Joe Hood Pizzeria & Grill
Chef Mony’s Fish Market
Lily & Nats Breakfast Cafe
Uncle Tuntunji Middle Easter Cuisine
Flamingo Portuguese Cuisine
OH, and as I was methodically going through and comparing the addresses I found there’s like a second different single kitchen that is responsible for at least 16 other places that deliver to me… I find this disturbing …. THAT place however has the decency to be somewhat transparent about what they’re doing, in that among the listed restaurants there ONE called “all day kitchens” which lists all the places on one page so you can pick and choose different foods from various well known chicago junk food places around town …. the “actual” places are out of my delivery zone so I have to think those restaurants have agreed to this as a way of expanding their delivery zones and probably get a certain percentage kicked back to them…
I’m looking closer and to DoorDash’s credit for the place with 32 different names (none of which I’d ever heard of before) they have a banner in red at the top of the page saying “This is a virtual brand.” …
I just got off the phone with the liver doctor — telahealth, got to love it.
She said it’ll be a few days till all the results from my blood draw yesterday — they took EIGHT vials of blood and are running like 10 different tests — get back to her… 5 to 7 days in fact … and she’ll in some cases need two different results to come back before she can comment, but so far they’ve all come back normal and if that continues to be the case than we need to just wait another 3 months to know for sure what’s happening with my liver.
She basically agrees with me — I had come across a bunch of articles on line saying that seeing a spike in liver numbers during the first 14 weeks of serious weight loss is actually kind of normal, and that you need to wait 16 weeks to see that start to reverse itself and a whole 40 weeks before the liver numbers SHOULD be normal if the person had high numbers due to fatty liver disease caused by obesity. She agreed that (assuming the blood tests all come back normal) we will need to wait another three months and get another liver blood test at that time to see what my numbers are doing.
The fact that they are currently spiking doesn’t really worry her too much. That said…
One of the first things she asked me was “when you started losing all of this weight did you change your exercise routine?” And I said that “yes in fact I had gone from being completely sedentary to working out like three times a week”, to which she started nodding her head and smiling (jee I love video phones) and saying “yes that might’ve caused the spike. We tend to see this sort of thing in people who suddenly start working out a lot in order to lose the weight.” Ironic isn’t it?
So she wants us to wait three more months, for me to continue losing more weight and working out (as I have been) and then get another blood liver panel test. If at that point the numbers have NOT gone below 100 then we will have to do a liver biopsy — eeek. She walked me through the two options of how that might happen and it doesn’t sound TOO awful…
If they HAVE gone down, then it’s all good and no sticking needles though my ribs into my liver will be required.
I told her about how I want to start traveling again like I used to before Covid. That I am currently planning to travel with a friend after Christmas to the UK for 3 months. She didn’t see a problem with that… and then I told her how I intended to get the Pfizer Covid 19 booster shot two weeks before traveling — in order to maximize my immunity. I figure its currently good enough for my current life which is mostly staying home and walking around outdoors and maybe doing some grocery shopping, etc… but airports and planes are a different kettle of fish…
This was interesting: She told me to be careful to get the liver blood test BEFORE getting the booster shot. Apparently they’ve been seeing spikes in the liver numbers in some patients after getting the Covid vaccinations. I already knew about making sure I got my mammogram well after the covid shots, but this was a new one… she said the spikes they’re seeing are very temporary, and as its almost been 6 months since my 2nd shot, NO this spike was not the result of that…
We also discussed my eating habits and she was actually really excited that I had discovered Shirataki noodles (as discussed in my last post) as she suggests those to her patients, and eats them herself. She suggested her favorite brand which she found on amazon — she’s a rice eater and uses them as a rice substitute — and I told her about the ones I’ve been eating from Costco.
We discussed my salt intake and she said there’s no reason for me to be worried about that at this point — I had read all these web pages on liver health saying we had to reduce salt intake to 1,500 mg a day (that’s like NOTHING); she said this was especially true considering my issues with dehydration — she agrees with the advise of an ER Doctor I saw back in my 20’s who told me that ending up in the ER as often as I did with dehydration was not normal… and that best way to address it was just to eat more salt. (He basically said, we don’t say this to most people, but every person’s body is different and normal averages are not gospel and if I’m ending up in the ER on a semi regular basis with dehydration after drinking a normal amount of liquids, than clearly I need more salt in my system to retain it than the average person does.) She said until they start seeing certain very specific problematic things with regard to my liver, that I shouldn’t worry about reducing my salt intake.
This doctor as luck would have it is from Thailand, and there’s a particular food product that I’ve been worried about which is the oyster sauce from Thailand (makes ALL the difference when cooking Asian dishes at home, it’s like the missing secret ingredient to make your home cooked food taste like restaurant food). The one I have is listed on foodie sites as the BEST oyster sauce on the market, but one you almost NEVER see in American stores (got it from an Asian market in California that sells their stuff on eBay). The thing is when it arrived, it has a warning label on it from the state of California warning about cadmium and lead poisoning from the product. So I asked her is it OK for me to continue to use this one when making my noodle soup. She told me to go ahead, I shouldn’t be drinking it straight from the bottle but the occasional tablespoon of it once or twice a week wasn’t going to kill me or damage my liver.
We also discussed my use of supplements and we went through the list of which ones I had been taking (CoQ10 to counter the effects of the Statin drug I take for my cholesterol, and Glucosamine for joint health + Vitamin D) and she said none of them are a liver risk and I can go back to taking them regularly…. again I had read on line to STOP taking all supplements, so I had….
The Green tea thing however — I had read on the British and Canadian official health services web sites that address liver health that it is a good thing to drink 10 cups of green tea a day if you have liver issues, NOT to take supplements, but to drink normally brewed green tea — she wasn’t thrilled with (and keep in mind she’s Thai, where green tea is a normal part of any diet) … she said “if you want to have like 5 cups a day fine… but you don’t need to be doing chugging it like that, or any sort of liver cleanse things or making it the only thing you end up drinking all day” … and she was worried too much green tea could strain the liver.
Back on June 18th I posted about failing my blood test in a big way, how sitting on my ass for essentially a year of Covid lockdown while watching TV and eating comfort food delivered by UberEats (and every other delivery company, I was signed up with THREE of them) every day had resulted in my blowing up to 202 lbs (from a starting weight of 160) into a size XL; so that not only was I resorting to living in T-shirts inherited from my dad and sweat pants purchased from Amazon, but when I finally was fully vaccinated and went to the doctor for blood tests and stuff, my liver numbers (which I had already brought down into the healthy range back in 2018) were once again not only wildly out of control, but were actually WORSE than they had ever been… this was not a huge surprise because my liver was so enlarged that I could feel it like a football under my ribs pressing out — very uncomfortable — after almost every meal, and towards the end it was making it painful to sleep on my right side… so yah THAT bad
AND… just for shit and giggles, my sugar levels, which I had also dieted back into the healthy range in 2018 where now not just boarder-line diabetic, which is where I pretty much had maintained it for years … were now full out diabetic. The doctor said she was giving me a few months to get it under control before resorting to drugs or insulin, but that was where I was headed if I didn’t drop weight.
So that’s what I’ve been doing for the most part these last few months. Last time I posted about this, August 4, 2021, I had successfully lost 17.5 lb (like 2.5 lb a week) and today, Sep 19th, I’ve continued the trend … it’s slowed a tad to around 2.2 lb a week … so I’m now 174.2 (close to another 10 lbs lost). This was achieved on my own, no paying anyone else to help me. The method is a combination of things….
Partial Fasting: Firstly, I’ve been consciously doing something that I had also been doing unconsciously back in 2018, which is partial fasting… I wake up fully dehydrated, weigh myself… and THEN drink black coffee and water… so calorie free liquids essentially …. to rehydrate myself…. and then eat lunch snacks and dinner (in other words restrict all my calorie consumption to over the course of about 8 hours out of 24), and then make sure I STOP eating a good 4 hours before going to sleep (and making sure I get the full 7.5 to 9 hours of sleep a night, as needed). And when I say I stop eating, I mean not even so much as a grape (to paraphrase Oprah, who is where I initially got the idea)… Oh, and I stop drinking even water maybe an hour before falling asleep …. Be warned, this does tend to send you to bed feeling a bit wanting a snack, but you have to fight it.
From what I’ve recently read about the power of fasting, which is now ALL the rage — like I said I was doing it without knowing I was doing it back in 2018 — your body needs a 6 hour gap from your last calorie consumption to when it starts resorting to using fat instead of what’s in your belly… and the more time it has without food the more fat it’ll burn… so that 4 hours of not eating + about 8 hours of sleep, plus 2 more hours in the morning before I put any calories in my mouth = 10 hours of my day when my body has to burn fat for lack of my giving it anything else to burn.
Before I was eating right up till bedtime, sleeping maybe 8 to 10 hours and eating as soon as I woke up… so I only had 2 hours a day to burn fat … after a day of eating things like a cheeseburger, fries smothered in cheese, a chocolate shake with chocolate cake in it, and topping that off with dessert … and that was just dinner (so yah, no chance THAT was going to get burned away).
I have also found this not eating for four hours before going to sleep did wonders for addressing my acid reflex issues which resulted in GERD (and WITHOUT DRUGS… I had been popping TUMS® Antacid ultra strength before going to sleep during lock down)… because I had been stuffing my gullet till right before I went to sleep…
Splurge days: once a month I get a splurge day… just one… and I eat till I make myself sick. I’m talking completely blowing the diet with non stop shit I shouldn’t be eating till I’m asking myself why the fuck I did it. I’m talking fried chicken wings dipped in ranch dressing, pizza, ice cream, cheeseburgers and brats, go for it. Actors who have to lose weight for roles talk about this … and I find it maintains sanity and tends to line up nicely with things like thanksgiving, Xmas, Jewish holidays, being invited to friends for dinner, etc. It keeps you sane and provides your metabolism with a kick in the ass. Just don’t go kidding yourself that you can do it more than 1 day a month.
Weighing myself daily: The one thing I NEVER do when gaining weight is weigh myself. To be honest in 2018 I didn’t do that either… I just went by the size of my clothes. And I know they say NOT to do this… it can be entirely frustrating… and can discourage the average dieter who is denying themselves in order to lose weight. HOWEVER the “diet” I’m on is mostly medical (diabetes control and liver issues) so for me low carb and low fat is something I’m probably going to have to do for the rest of my life and if I HAD continued to do it the first time … LIKE I WAS SUPPOSED TO, instead of convincing myself that the problem was “fixed” I would not be in the situation I am now. That said, if you take away carbs and fat, there’s really not much left to gain weight on even on the days you do over eat. Additionally… there’ve been a few days where the weight went up instead of down or staying flat, so it keyed me into things I can no longer buy… Pistachios from Costco are on that list. I like them too much.
To date I’ve been using the same bathroom scale my brother bought me for as a going away gift (I was moving to SF) like 15 years ago. The thing still works, and its impressively accurate… only of late its become sporadically LESS accurate (as in radically different weights within a 15 minute period in spite of not eating or using the bathroom). So I figured it was time for an upgrade, one of the new ones with all the bells and whistles that measures way more than just your weight. At first I was looking at Withings body+ which is sold at the apple store (and amazon of course), ’cause I’m an apple person and it’s supposed to synch with apple health app and its the one a lot of my friends own, but paying $100 for a high tech scale which most likely won’t have the longevity of the my old scale, just didn’t rock my boat. After much hemming and hawing, I opted for Wyze Scale for 1/3 the price, which showed up on a lot of same lists, and sometimes was considered a better scale… especially when I searched for the most reliable scales rather than “best of year options”. Got it yesterday.
I unboxed it, did everything it said to set it up… happily both it and the old scale registered me as being the same weight, so I knew both were accurate, YAY! And then I went over the apple health app on my iPhone and of course, it did NOT synch as promised. Went to multiple web sites, worked my way through the instructions multiple times, tried various suggested fixes… nothing. I got and phone and called tech support but it being a Sunday evening, well no one was picking up, so decided I would try again today. Went to sleep, and when I woke up like 8 hours later… I did my morning weigh in on both scales, still got the same number both times…. but this time when I went to apple health to input the data manually, to my delight, it was already there.
Apparently it took the scale a few hours to get linked…. the scale comes with it’s own app, and it’s supposed to share with the apple health app, but I have no idea HOW it does that. Hopefully this was a one time thing and from now on going forward it’ll work like clock work… one can only hope. But it was nice to see things like BMI calculated for me automatically, along with metabolic age, a metabolic rate (it thinks I burn 1421 calories a day minimum), visceral fat, level of protein in my body (apparently it’s too low… I need less fat and more muscle tone), bone mass, lean body mass (apparently I should be weighing in at like 115, not 175… which I knew), body water %, etc.
It’s amazing what these new scales can do for $33 bucks! Granted they’re not 100% accurate but they give you a ballpark idea.
Carb control; Because of the diabetes, I’m not allowed to have more than 28g of carbs at any one time so as to not spike the sugar in my blood. This is highly limiting but do-able. Last time I did this (2018) the one thing I really missed was pasta. I love pasta. Granted I’ve tried the veggie substitutes, pretty much lived on riced cauliflower… but all of these leave you wanting and feeling like you’re denying yourself … which in fact you are. This time around I got super lucky… while at Costco (and my readers know just how much I love Costco) I stumbled across a new product I’d not seen before, “Healthy Noodles” manufactured by Kibun foods.. a product that for the most part they ONLY sell via Costco, except in a few limited parts of the country, mostly the South/East — and if you live in Colorado I’m sorry, they don’t sell it there.
With this new product I’ve been having every conceivable noodle combination, sometimes twice a day, and losing weight while doing it. And because unlike pasta/noodles this product has 6 grams of carbs, which is a LOT, it leaves you feeling full at the end of the meal. Add veggies in along with it and well… do the math. I’ve had spaghetti with meat sauce (I make it as low fat as conceivably possible, using ground bison instead of beef), fettuccine alfredo with various proteins and veggies added, beef stroganoff, Ramen/Chinese/Vietnamese noodle soups, chicken soup with noodles, macN’cheese, and 5 way chili….. all while losing weight.
For those unfamiliar with it, this is a variety of shirataki noodle, which is something you can pretty much find nation wide in any whole foods or organic section of a supermarket, but….and this is important… that usually doesn’t quite hit the spot… because firstly, you KNOW you’re not eating pasta; A) it doesn’t feel like pasta in your mouth, or B) it doesn’t SMELL like pasta… and C), most crucially, there’s an actual health risk involved in eating it (which is why in some of the nanny states — socialized medicine — its actually illegal to sell). With THIS brand, none of those things is true … its close enough to the sensation of eating pasta as no never mind, there’s no “fishy smell” (people who are polite call it that, I call it what it is, which is it smells like a woman’s V’JayJay). Where with all the other brands — and I’ve desperately tried pretty much all of them over the years — you feel like you’re eating rubber, with this brand you can feel it falling apart when it comes in contact with the digestive juices in your mouth, and this is a VERY important difference (read on).
Listen carefully, Shirataki in it’s pure form (and there are other manufacturers of this stuff selling it formed like pasta noodles) is something I’ve been familiar with since I was in my 20’s, back when I did two summer internships in a row for companies in Japan. It is a non-digestible carb (you’re digestive system literally can not break it down, only your teeth can do that) that the Japanese make into a cake called konnyaku, and refer to as diet food… because after you’ve swallowed it it’s going to come out exactly the way it went in, as though you had swallowed a marble. It’s great for filling the stomach and your body can not derive any calories from it… in it’s pure form. HOWEVER, if you eat it made into noodles, and you snarf those down without chewing it…. well you know how, if you have a bunch of silver jewelry chains, or maybe bungie cords all bunched up together, how they turn into a gordian knot? Imagine that knot forming in your tummy and completely blocking your digestive track, which your stomach acids can’t eat through… so that the only way to get it out is surgery… I’m not making this up… it happens. Well that’s what can happen if you eat this in it’s 100% Konjac (the name of the root from which Shirataki noodles are made) form, so you have to be REALLY careful about chewing it up before swallowing it… and the texture is a bit like trying to chew up a rubber band, with the same squeak squeak squeak sound happening in your mouth.
I have over the years tried MANY different brands of these sorts of noodles, and NEVER found one that really felt like I was eating pasta, UNTIL this one. ALL of them the texture was just wrong, or my poop came out looking like noodle casserole (which was kind of scary — keeping in mind what I said about the possible need for surgery). This brand is the ONLY brand I have found so far that feels like pasta in your mouth (albeit overcooked noodles, there’s nothing ‘al dente’ going on here), has no smell at all once you’ve rinsed it out (it is stored in liquid in plastic packets) and where you can feel it falling apart in your mouth and your poop looks normal, even if you accidentally snarf them down — so no risk.
The only issue is if you, like a friend of mine who is a breast cancer surviver, can not eat soy for some sort of medical reason; if that’s the case then you shouldn’t eat this. This has NO net CARBS (the fiber and carbs are the same and cancel each other out, more specifically the carbs all come from the Konjac which as I said are undigestible), and the 30 calories is from the protein provided by the soy…. but it does have 30 calories per serving (2 servings in each bag)… but compared to 155 to 190 calories for a bowl of pasta noodles, not to mention the 40 grams of carbs, that’s not really a huge concern.
Low Fat: And of course, because of my liver, and the calories in fat, I try to keep my fat intake low and limit it to only healthy fats, so like Salmon, or Sablefish, occasionally Tuna (which is problematic because of other reasons which most of you are already familiar with, that are doubly problematic with a bad liver), avocado, olive oil, etc.
Exercise: And of course I’ve been exercising… in addition to walking, I’ve added weight training and signed up for a gym membership. I try to get there at 6am when they first open up and almost no one else has arrived. I find that first hour there’s maybe five or six people in a space big enough for 30 or 40 under normal conditions (and that’s including the equipment). At fist I was going to a private gym where you work with a trainer on machines, but now I’ve switched to the University facility (which is ginormous) near my home, and work out on my own. Happily, the University is one of the ones that has mandated full vaccinations for all students and staff, AND they follow the mask mandates as well, so I feel pretty comfortable working out there, especially during the hours when it’s mostly empty.
On any day in the historic part of Reykjavik (adjacent to the countries only flea market), you’ll find a LONG line of people braving the elements for a taste of one of the country’s favorite street foods. Bæjarins beztu pylsur (which in English translates to the best hot dog in town), first opened in 1937, and offers up what Condé Nast declared the “one dish to eat in Iceland“; this is a hotdog that is unique because it is made from a combination of mostly lamb/mutton (mixed with some beef, and pork) that is then covered in ketchup, sweet mustard, remoulade, crisp fried onion and raw onion.
The stand was made world famous in 2004 when former US president, Bill Clinton stopped there for a meal. Its a dog is considered so good that 2006 the UK’s Guardian newspaper declared it to be the best hot dog in all of Europe, and in 2014 Forbes Magazine noted that it was the economically successful hotdog stand in the world. And as such you’ll find a constant flow of visitors from all over the world lining up to get a taste… and even such famous foodies as Anthony Bourdain (RIP) make sure to go there when visiting Iceland.
This Icelandic hotdog is unique in large part because it is mostly made of lamb/mutton (for those not in the know, mutton is what you call the meat of an adult sheep, while lamb is … well from lambs). But of course, this is Iceland after all, where sheep are the most commonly farmed animal and lamb/mutton is a staple of the local diet in the same way Americans eat beef.
Now I’m from Chicago, where we take our hotdogs VERY seriously. Not only are we the former meat processing capitol of America, but we hold a claim to fame as the pivotal location for the developments of the dish. While the frankfurter began in Germany (although some dispute this and say it goes back as far as the Roman period) it was a dish traditionally served on plate that you ate with a knife and fork. It is generally accepted that the concept of serving said sausage on a soft white bun with condiments, as a roadside food that you can eat as you walk, is an idea that originated in Chicago at the 1893 World’s Columbian Exposition — sometimes known as the White City — when a guy by the name of Antoine Feuchtwanger, came up with the idea of serving it on a soft white bun — rather than a crusty roll that would leave crumbs all over your shirt … and even gave his customers white gloves (which were kept as souvenirs) to keep their hands clean. New Yorkers however dispute this and claim the idea of serving it on bun started in Coney Island, but we Chicagoans reject this. That said, the Chicago hotdog is deeply influenced by the Jewish community of the town, and is as such, 100% beef… and more than a few of the brands are also kosher certified.
From that perspective, I found the presentation of the dog horrible (seriously, look at the thing) and taste of the dog to be a bit bland, and the texture a bit soft (the dog SHOULD be the star of the show) … when compared to a Chicago style hot dog. The selling point for ME (my opinion) was the toppings were amazing. The remoulade is sort of sweet (it tastes like there might be apples in it) and the mustard which is also sweet and brown … and then that is topped with these amazing fried onions which the locals call cronions, and were WAY crunchier than any fried onion I’ve had before so that at first I thought they were crumbled up fried pork rinds — because I was tasting pork, but now I think they are just onions fried in lard — but I’m not sure… which is then combined with raw chopped onion. The combination was REALLY tasty.
Located on Route 66 in El Reno Oklahoma is a cute little diner called Sid’s, which has been serving up delicious food for over 40 years. Although it doesn’t look like all that much, this restaurant has actually achieved some notoriety on the national level for the quality of it’s cheap eats.
While it takes advantage of their route 66 address, and has been written up in guidebooks as part of a Route 66 road trip, it’s important for authenticity’s sake (I believe) to remember that Sid’s is NOT technically a historic 66 diner. Sid opened the place in 1989, five years AFTER route 66 had already been decommissioned (in ’84).
Their claim to fame, isn’t that, but rather the food… specifically their fried onion burgers, which are considered to be so good that the Food Network listed them as among the top 5 burgers in the whole US of A., and the Travel Channel has listed them as one of the must visit road side diners in the country in the cheap eats catagory.
Their burger (i.e., the regular) consists of a large number of thinly sliced onions that are then smashed into the raw meat so that they merge with it, but as a solid layer– a bit like what happens with hash-browns. The King is just a larger quantity of beef.
I watched them making these, and based on the massive amount of fat involved wasn’t going to even try them (as they were completely off of diet). But as I was asking about the sandwich, they insisted I have at least a taste of one for free. (This is a VERY friendly place.) So they made up one and cut me off 1/4 of it so I could try it. Normally the burger includes a huge gob of mayonnaise, but they-made this one without
The remaining 3/4 were given to this this elderly woman sitting next to me, who was a regular. From what I overheard, she’s apparently in dire economic straits and they’re always adding free add-ons to her meals. I therefore insisted that I pay for the whole of her meal, my 3/4 and everything else she was eating.
As a result they insisted that we have a picture taken together. I have to say she was a very nice lady, very cheerful and upbeat.
Like I noted previously, the “French fries” in this restaurant are still referred to as Freedom Fries. That, and the heavy references to American’s armed forces kind of tells you all you need to know about the politics of this town, and the restaurant’s owner.
This is term that was adopted in 2003, and to this day is still used by the most hardcore Republicans around the country. The renaming (let’s keep in mind that french fries are actually from Belgium and not France) was the idea of a guy who owned a diner in Beaufort, North Carolina by the name of Neal Rowland. This patriotic act was in response to France‘s opposition to America’s proposed invasion of Iraq (which we went ahead and did anyway, without world support). Not long after two Republican politicians picked up the idea and ran with it; the first was Walter B. Jones, who represented Rowland’s district’s in Congress and the second was Bob Ney, a Representative from Ohio who in 2008, was convicted on corruption charges and did jail time — why yes this does make me smile. In 2003, Ney was still the Chairman of the Committee on House Administration, and therefore in charge of managing all the general ‘stuff’ for the members of the house of Representatives. What these “patriots” did was to … as a way of sticking to the French (who are always quick to point out that French Fries are NOT French), insist that the cafeterias that serve politicians in Congress change the name of the fries likewise.
And, why YES, the locals who El Reno did in fact, in majority, vote for Trump.
Located at the edge of the Mediterranean, in a completely renovated 400 year old Ottoman building in Acre, is what many consider to be the best fish restaurant in all of Israel, Uri Buri. According to Forbes Magazine, it is one of the three restaurants in Israel any traveler to the country must try…. and considering the place was literally a 4 minute walk from my Airbnb for a month… how could I not. That said, if you go to seafood restaurants hoping to be able to get a healthy low-fat meal… this is NOT the place for you. The place offers up what can best be described as Israeli/French/Asian fusion food, that’s heavy on the cream and oils.
I knew Uri Buri was there and that a couple had spent the night at my Airbnb just so that they could have dinner there, and it was supposed to be THAT good… but as it was also really expensive. While in my 50 odd years, and they’ve been odd… I’ve had occasion to eat at some of the world’s top restaurants, I really do tend to prefer expensive meals when someone else is paying for them. If I’m going to pay three times the price for my meal I want it to taste three times as good as the cheaper alternatives… and that rarely happen. ONCE in my life, while in Kyoto, Japan, I got taken to french restaurant that only at like 14 people at a time, and was so expensive that the menu didn’t include prices (as in if you care about price, you probably shouldn’t eat there anyway) and that meal was SO good it was better than sex…. but like I said, I wasn’t paying that night. So, while I knew Uri Buri was just next door… I hadn’t really considered going in.
That said a friend of the family, when he came to pick me up to bring me to his parent’s for dinner, when he saw I was literally a stone’s throw from the place — well not with my pitching arm but a GOOD thrower could do it from the patio of my airbnb, see the image above — he said that I HAD to eat there at least once while I was staying in Acre. See the red and blue sign on top of the building on the left side image, that’s the patio of the airbnb I stayed at for 29 days; the stone building on the right edge of that image is Uri Buri… as is the low flat squarish building visible from the patio, looking down. THAT is how close I was to the place…
So of course I HAD to go there…. how often in life are you THAT close to world-famous restaurant? The first time I went was a weekday at three in the afternoon — without a reservation. In spite of it being mid-week and middle of the day, they told me they had no spare seating inside; but they could, however, seat me outside… if I was willing. It was one of those odd days when it is too hot to sit in the sun while too chilly to be sitting in the shade, and insanely windy…. but, never the less… I said yes.
For this first visit, I approached Uri Buri as I do MOST restaurants… I explained about my fatty liver diagnoses, what that meant in terms of my dietary needs, and asked them what they could serve me that would not piss off my doctors. They promised to bring me a very low-fat grilled piece of fish that was healthy… on a bed of purred squash with balsamic… sounded good… and looked very good
Sadly, on closer inspection the fillet had been pan-fried, and was dripping with oil. My first thought was that maybe the concept of my having a serious medical condition that demanded I eat very low-fat meals had fallen on deaf ears… Later I considered that maybe the food here was normally SO ridiculously oily, that from the chefs perspective this in fact was their idea of low fat by comparison … as in maybe the dish is normally served swimming in rosemary butter. That said, it was clear to me that really, no one could eat come here with the expectation of a really healthy meal.
Afterwards my Airbnb host, who had converted his childhood home into a guest house… suggested that I really should try Uri Buri’s tasting menu at least once before leaving. [For this they charge you for every item you eat, but the portions are smaller than if you ordered each dish alone.] This Airbnb, while GREAT, has a host who loves his guests and demonstrates that love by laying out a daily Smörgåsbord of food… and my impulse control is NULL… as a result my diet has been LOUSY during my stay anyway, and I’ve gained a good bit of weight… so in my mind, I might as well try this famous tasting menu as I’ve decidedly screwed my diet anyway …. and then try hard to get back on the bandwagon afterwards.
So I went back about two weeks later in order to try their tasting menu, and discovered why that is: see the guy who looks like Father Christmas? He’s the famous chef who owns the restaurant. Looking at him as an American, yah he’s a bit on the heavy side… but looking at him as an Israeli… I can not overstate this… he’s morbidly obese. Walking around Israel, IF you see anyone that’s anywhere near as heavy as he is.. than either they’re tourists visiting from abroad, or moved here recently, after having spent most of the lives in countries that have obesity issues. Israeli’s are almost never fat by US standards (at worst they develop a bit of a belly in old age). This is because they eat a diet that’s very low in processed foods, and because meat is very expensive here, if there’s protein on their plates at all, it’s usually chicken, fish, lamb or mutton — and for many its only eaten one meal a day, with the rest being vegetarian (or an egg). Most meals consist of a small amount of meat protein, and high amounts of vegetable ones… like hummus. And all meals arrive with multiple vegetable salad options on the side. As such, the average Israeli can afford to eat his cooking to no ill effect, because it’s not a daily thing. He on the other hand DOES eat his own cooking daily … and well… nuff said.
This time I also arrived mid-week, and without a reservation at about 2:00 in the afternoon, but this time it was during the Islamic fasting month of Ramadan (and I had noticed a significant drop in tourists to the guest house since the festival began). As such I was guessing I could probably get a table, and yes, this time they were able to seat me inside the building … and I ordered the tasting menu.
The first course was a seafood bruschetta, with some sort of white fish sitting on a puréed eggplant with what I thought were poppy seeds and drizzled with olive oil. It came with an espresso cup full of mushroom soup. topped with truffle oil, according to the waitress. Immediately I was like, “huh?” as this is an ingredient while trendy is usually considered verboten by top ranked chefs, who consider it an abomination. But this guy prides himself on being “self-taught” so … whatever. The soup was consistent with how Israelis like their mushroom soup (there’s a particular taste to it, not how I like it but… this is Israel and it’s how they expect it)… but already between the cream in the soup and the truffle oil, PLUS the oil drizzled on the bruschetta … my body mouth and stomach were going, SERIOUSLY??!! But at this point my body isn’t really used to a lot of oil at one time… most people are. So… fine, whatever…
The next course was a Scallop sitting on a purée of artichoke with spirulina syrup. First I had a hard time understanding what the waitress was saying — she had a very strong Israeli accent — and then once I did I was kind of surprised. In the states this is usually the word used for the dietary supplement, not the food… which basically is just a high protein blue-green algae (the sort of thing that was supposed to solve the world’s food shortages once upon a time, think Soylent Green). I suppose spirulina sounds better than algae to the average Israeli… most of whom are a bit pedantic when it comes to food. That said, The scallop was a few seconds under cooked (you can see that in the picture… it should be clean white ALL the way through, not just at the edges… while not being rubbery (which is over cooked). This one is solid white at the edges and then shifts towards a sort of translucent white … which means not fully cooked. But that said… I regularly eat scallop sashimi and/or sushi, but still, this was supposed to be cooked, not seared. And, if that weren’t bad enough… it tasted slightly fishy (so not particularly fresh). Also, you couldn’t really taste the artichoke at all while the after taste of olive oil was strong. When the waitress asked me how I like it, she get defensive and said that was how the scallops are supposed to be when cooked… ah no, sorry.
The next items were “Caramelized Tilapia on a bed of Beets” along with their signature dish … “Salmon Sashimi with Wasabi ice cream/sorbet” — which the waitress I had the first time I came here had been trying to push at me as something “really special!”
Firstly, lets start with the tilapia… a fish I HATE by the way. Sometimes referred to as the aqua-chicken, because it’s the easiest sort of fish to farm in pools and hence super cheap… it’s not any one sort of fish, actually, but rather a random assortment of small white fish that have been selectively bred in order to assure they grow quickly and survive in captivity. Basically the same way we’ve screwed with chickens and cows … which is how it got its other nickname, “frankenfish.” There’s a lot of debate about this fish and how healthy it may or may not be at this point. But, that said, it’s almost always a very very mild fish, and as such is great to serve to people who don’t like fish…. because it barely tastes of anything. If you then go and give it a teriyaki glaze, which is what they did… calling it caramelized was a bit of a misnomer, then you’re not really going to taste ANYTHING because teriyaki is a pretty strong flavor. If you then place it on top of pickled beets… YUP, not fresh beets which would have been great… these were pickled… sort of Jewish food 101… well then between the pickled beets and the teriyaki you’re REALLY not going to taste the fish. The fish was completely overpowered by the other items on the plate. This time the waitress said I didn’t have to eat it if I didn’t like it… but beets are good for you, and pickles are probiotic… so I finished it like a good girl…
Then there was salmon sashimi with wasabi ice cream, their signature dish… which I was told to eat on the provided bread (good bread, tasted like multi grain)… I skipped the butter cause… butter
The salmon was ok, except for once again having been drowned in a sweet teriyaki sauce rather than just soy (there was something really glutenous about it). I think again it is because Israelis who eat sashimi do so because they want to be seen as cool, not because they actually enjoy raw fish. So add sweet soy and they’ll like it more. As to the Wasabi ice cream… firstly it didn’t taste anything isn’t wasabi, not even the American sort which ISN’T (no really it’s not) … the American stuff is usually made of the mildest horseradish they can find, with color added (actual wasabi has to be ground fresh and eaten within about 15 minutes of grinding… and has a mild floral sort of thing going on that opens your sinuses gently, rather than painfully) …. This stuff however was a very STRONG horseradish, as in it didn’t even TRY to approximate wasabi.
It was like the horse-radish Jews eat at passover … straight.. so we can experience the suffering of slavery. Only this was that… with a lot of sweet added to it. When the waitress asked me my opinion of this dish, she was like: “well you’ve never had wasabi ice cream before!” And I was like, actually I have, many many times. The waitress was shocked as she had believed the chef had invented the stuff…
The next dish was finally one that made me happy. It was seafood soup, what looked like squid and shrimp cut up small, with coconut milk and a touch of curry. The heat began as barely perceptible, although the taste of curry was there, and then grew as I ate it but never past the level of a soothing warmth. Total winner! One thing to know is that in Israel seafood does not mean a mixture of fish and shellfish, as it does in the rest of the world; rather, it means shellfish. Fish is fish, but seafood is shellfish; this is a way of distinguishing between kosher and not… fish in Israel is always KOSHER fishes (fins and scales that are easy to see and remove), and seafood is not… so it might include catfish, shark, dolphin, etc., but I’ve never seen it.
The next dish was Shrimp in a Mediterranean sauce—- LOTS of garlic, oil, what I thought was fresh parsley but the menu said was coriander …and enough lemon that the garlic tasted almost pickled … along with a few bits of sliced up jalapeños.. this dish had a nice fresh flavor and wasn’t TOO oily (once I allowed the sauce to drip away from the shrimps)
She then asked me how full was I, as there are still two main dishes to go, and did I have room for both? I thought about it, and said, no I really could only do one more, so she gave me a choice from those two options. Then she brought out a sorbet to clean my palette of all the garlic… first taste was still full of garlic so I thought it was mango but she said it was mandarin orange… when I said it wasn’t sweet enough and had a bit too much bite… she said that’s how they are in Israel… ok fine… it did what it was supposed to do, clean the palette.
The final main dish was Trout in a cream sauce with green onions, and a side of risotto. It arrived with … lots of fan-fair in a super hot cast iron pot. The the fish was allowed to finish cooking in the bubbling cream sauce, and was then moved to the plate and a dish of yellow rice was then dumped in the cream and stirred “to make risotto” according to her. My brain went straight to… “risotto isn’t just rice with sauce added to it” … but I kept my mouth shut (it’s a starchy variety of rice cooked a specific way).
The resultant side dish was heavy on the cream but tasty … and the fish is good
For dessert I decided to getting the Palestinian dessert knafeh which she promised me would be the very best example of this dish I’ve ever had. In Acre they make it differently than how its done in Tel Aviv — where to my taste it is WAY too sweet… in Acre its subtly sweet, and to my mind, much tastier. She promised me that this one would be way better than even what’s sold by the local bakeries in town. After my having “already had wasabi ice cream” issue, she wanted to know if they had a flavor I’d never had… She assumed it would be Cardamon, but I’ve had that and rose…. so she’s said she’d bring it with date ice cream … but brought the requisite rose-water ice cream as well
the Rose Ice cream was actually Meh… inferior to what I’ve had before, but the date ice cream was really nice… the knafeh was … eeeh… again not WAY better than the other places in town.
Toward the end of my meal a young German couple arrived who were VERY excited to eating here (like seeing a movie star excited) … according to the girl there’s a German travel food show that this restaurant was presented on as a MUST experience once in your life kind of place….
That said, my very FILLING lunch (my stomach was distended) took two hours to eat and came to 323 ₪/shekels… ~$90 USD…. before the %15 tip… and in spite of it feeling like I’d eaten a lot of food (mostly because of how much cream and oil my stomach was having to deal with… it was almost gurgling because of all the gas… I was a farting machine for the rest of the day) with the possible exception of that one soup… nothing struck me as being worth the price. By US prices (and keeping in mind it was small portions of every item) it doesn’t seem to bad… but any other restaurant in town would give you a triple portion of that shrimp dish for $14 USD and with it would be huge portions of at least six different salads (humus, tahini, Jerusalem salad, beet salad, cabbage, tabouleh, etc.) which are ALL YOU CAN EAT, like at a Korean place…. plus all the pita bread you need to go with it.
This month is the first time in my life I’ve spent Ramadan in an Arab town. I’m SO naive about these things that I didn’t even THINK about that when planning this trip.
First thing to remember is that while Arabs are of two predominant religious groups, Muslim AND Christian. The first keeps Ramadan, the second does NOT…
… and not all sects of those two major groups are alike. While Bahá’í and Druze are both, historically, offshoots of Islam, the Bahá’ís DO keep Ramadan but the Durūz/Druzim [transliterated Arabic & Hebrew spellings for the plural] do NOT …
Christian owned restaurants tend to hire mostly Christian workers (friends and family), and are in retrospect easy to spot because they’re the ones that offer beer and wine options on the menu.
Muslim owned places do NOT have beer or wine on the menu.
*Noting this distinction in advance will tell you which of your favorite eateries are likely to be open or not
And of course, Acco being in Israel, there are a handful of Kosher places in town… that hire Jewish workers and as such will be open: This includes the VERY expensive Uri Buri (which will demand reservations), which has won all sorts of culinary awards, is considered to be one of the best resturants in Israel, and while it has shellfish on the menu is also set up to cook Kosher food. (Warning: its “French” style, so after a full meal here, you’re going to want to go out to eat)
That said, NO restaurant can afford to be closed for one month every year!!!
According to my Airbnb host (a Xtian who has lived here his whole life) the first THREE days of Ramadan is when it’s an issue. Employers give their muslim workers that much time to acclimate into the pattern of NOT eating during the day, and then will open back up for business because there’s a tourist market that has to be served.or of course you can load up the fridge in advance and feed yourself… something I neglected to do…
If you’re in the area and you’re looking for a REALLY good place to eat at affordable prices, I STRONGLY suggest the Rustic Eating House in Waiouru, New Zealand. Granted, the last thing you’d expect in a town so small that you’ll miss it if you blink (population 950) is a chef driven restaurant that serves up haute cuisine, but prepare to be surprised!
It’s located in a strip mall right near where highway #49 meets up with highway #1. I had also taken some interior shots, but I googled the place as I was about to write about it, and I’m seeing that they JUST did a massive redecoration of the interior and it now looks radically different on the inside (as in much more like a fine dining experience and less like a diner).
From the new photos someone posted I’m seeing brand new chairs padded with brown leather, green plants, and decorative piles of chopped wood. That and they’ve covered the white pillars with wood paneling …. So, that said the image below is what it looked like in early March 2019 when I visited the place, but it doesn’t look like this anymore.
So, when I first got there, I was having a hard time believing the reviews on Trip advisor, as they looked like every other a mom and pop cafe with coffees and teas, and all the take-away offerings one comes to expect at places like in Australia or New Zealand,
but that said, on 2nd glance I could see they were clearly a cut above, as in they had all the obligatory meat pies and such, but with much more interesting ingredients…
In addition to what was on offer in the cases, they also had a menu which looked VERY interesting….
I ordered the “Venison in Black” — roast venison eye fillet, with a chimichurri rub, beetroot, leek, black sweet potato and chocolate sauce.
My friend the vegetarian asked for a veggie burger, and while they didn’t really have one, they put this together for him on the fly and he was VERY happy with it:
that said, If it ain’t one thing it’s another we were sitting outside and there were shade umbrellas big ones weighted down by water. I was at one table in the shade, my travel buddy was at a different one in the sun (having an on-line work conference meeting).
A massive wind picked up and started to knock them over, so I stood up to try to keep them from falling on me and then one of the ones that I was holding went completely airborne taking me with it. Rebecca went boom again. Did not hit my head. But I was little bit shaky afterwards… basically post fall shock. I did scrape up my hand pretty good, and my neck was not particularly happy with me afterwards. That and I was a bit less than pleased with how little the staff seemed to care about what had happened to me, past asking me did I want to call for an ambulance (because, and this is what they told me…. that would take about a half hour to show up anyway and cost me a load of money). In fact the only “help” was the owner got me a band-aid for my hand and moved my plate for me, indoors. So NOT the best customer service on the planet. That said my food was REALLY tasty and the chef had no issues with modifying it slightly to meet my dietary needs.
Located in what once was the laid-back Dairy town of Matamata, New Zealand (NZ), is the movie set turned tourist attraction, Hobbiton. It is a must see for any fan of Peter Jackson‘s Lord of the Rings (LOTR) movie series, of the J. R. R. Tolkien books of the same names. From an economic standpoint, this single tourist attraction, which happened almost by accident, has become the “flagship” for what is now the impressive movie-tourism industry that has evolved in NZ over the past 20 years. As a result, visitors can swing through the entire country on any number of “see all of the LOTR locations in 14 days” type tours, (most of whom also throw in a taste of Māori culture for good measure). However, for myself, I prefer to take my time when traveling. As such I suggest spending the night in or near Matamata, and timing your visit so that you can attend a Hobbiton evening Tour and Banquet, which only happens a few times a week — all told, for any Tolkien fan, it’s well worth the price (and the food ROCKS!!).
[I need to do a quick shout out to the Hobbiton staff who worked “on set” on the evening of March 3, 2019. They are all amazingly well-trained customer service wonks who all seemed to love their jobs and not only never squashed our excitement, but rather actually aided our enjoyment. None of them were “phoning it in” so to speak. While the whole thing was impressively well choreographed (looking at youtube videos I see the same thing over and over), none of it FELT rehearsed or false. The whole time I felt as though I were being led through the set by friendly folks who seemed to genuinely enjoy our excitement to be doing it (like great teachers are) … And the food was not only delectable, but just enough to make sure everyone who wants seconds can have them (with just enough left over to feed the pigs); while not so much as to be a waste, etc,. That, and the timing of the meal was also perfect, so that no one ever felt rushed. BRAVO on a great performance! That said, shame that some of the staff at Shire’s rest aren’t that good, although, but, on second thought… maybe that’s why they were delegated to that location and kept off set.]
Let’s be real, if you’re a nerd/geek like I am, your number one motivator to go to New Zealand was probably to see the 12 acre Hobbiton movie set. Other than for that, it’s hard to think of what other reason might have drawn over half a million people to the small town of Matamata in just over 10 years. Even the town itself recognizes this reality, to the extent that their welcome sign says “Welcome to Hobbiton” in BIG letters, and only refers to itself as Matamata in the small print (see first image above)….Most tourists coming here believe the set, is simply what was left behind from when they made the LOTR movies back in the early 2000’s, but the truth is a bit more complicated.
Peter Jackson chose to build his HobbitShire in this general part of New Zealand because the region’s natural landscape of green rolling hills already conformed with his mind’s eye vision of the shire, as described in the books. In essence, the local topography is grass-covered sand dunes. This is why the area mostly supports things like dairy and wool production, as it is great for feeding livestock but less so for planting. While sandy soil is good for growing things like root vegetables and corn, that is only when the land is generally flat. With hills like these, any farming of that sort becomes difficult. Driving past the other farms that encircle the movie set area you quickly realize that this Hobbit like topography is NOT special or limited to the small farm inhabited by the movie set; the below image for instance was taken along a road about a 20 minute drive southeast of where the Hobbiton set is located, and could just have easily been chosen.
According to the Hobbiton website, construction of what was intended to be 39 temporary hobbit-hole homes began in March 1999, and filming started in December of that same year… and lasted only three months. Once filming completed in early 2000, they began to tear down the set (as had been set forward in the initial contract) but then the rainy season began, which put a halt to the process. During that time the owner of the farm began giving private tours to friends and family, but word got out and then strangers began to trickle in, wanting to see Hobbiton with their own eyes (only he didn’t have the legal permission to allow that, let alone charge for it).
As such, the owner changed his mind and negotiated with the film company to stop the dismantling of the set, which left a bunch of empty holes in the ground and only 17 plain white plywood facades in place [click this link for an article with images of how it looked then]. The negotiations to turn it into a tourism business took about a year, and included the stipulation that the studio earn a percentage of the money from every tour given. When finally completed in 2002, formalized tours of the movie-set began, and a former sheep shearing building that belonged to the owner was retrofitted into the “Shire’s Rest,” an area where tourists assembled before being taken onto the grounds proper.
The following are clips showing how this whole location, which took a lot of money to build was actually only used for a few short minutes in the films….
Keep in mind that Hobbiton is JUST the exterior shots, all interior ones happened in an entirely different part of New Zealand, in a film studio.
Among the people in my tour group were an older couple who told me that this was their third visit to the site. Their first had been back around this time in the early 2000’s, and that at the time the whole thing looked more than a bit dilapidated… with bits of plywood where the doors had been … sort of like a boarded up Hobbit ghost town, and yet, the tourists came… but they claimed that this had not dampened their excitement at the time to be able to see it, even with weeds growing everywhere, etc.
When the studio returned to the site in 2009, asking if they could use the land again for the filming of the second trilogy which focused on “The Hobbit” (released in 2012, 2013 and 2014), the owner agreed, with the “price” being that this time rather than using materials intended for temporary film sets, all of the Hobbit holes had to be built using quality materials — and that they be left in place afterwards to support his now ongoing tourist trade. The rebuilding proceeded in 2010. At that time, since the location was now going to be a much more central feature to the films, five additional Hobbit Holes were added. (As I showed above, in the first trilogy the shire was only visible in the movie for a few minutes) When filming began again in 2011, actors commented on how the location, rather than showing any of the tell-tale signs of being a movie set, now looked like a real, but idealized, village where people lived and worked. This in turn, increased the value for visitors ten-fold, and like Disney World adding a new ride, word of mouth about the improvements generated not only return business, but new interest as well.
However, at that time, no “tourist facilities” existed within the movie set area itself, which the ever-increasing number of attendees made problematic. If you needed bathrooms or snacks, those needs could only be fulfilled back at the Shire’s Rest facility, before or after your visit (or porta potties, YUCH!). So in 2012 The Green Dragon Inn was built; it is an exact replica of the Inn, as seen in the movies. This final ‘destination building’ not only provided bathrooms, but solved a major complaint of tourists up until then.
As our guides made a point of telling us REPEATEDLY, Hobbiton was only built to provide exterior shots for the LOTR movies, and all interior ones were done at a movie studio, so “no, you can’t go into any of the hobbit homes” (let alone ask to use their bathrooms); and even where you could step in, what’s behind the door is not a real home (see images below). The Green Dragon Inn filled that gap in the experience by giving tourists the much longed for chance to enjoy a hobbit interior. As such, the Dragon acts as both the conclusion and the “HIGH point/climax” of your visit. It is both a place where tourists can have that experience, while having a rest (for a very limited time before being shuffled off the set again). There they are given one free drink of their choosing (from their special brews, for sale at the Shire’s Rest and at other gift shops in Matamata), and the option to buy more drinks, and/or a snack (or use the bathroom). BUT, as I said, on the normal tours your visit to the Inn is VERY limited, about 10 minutes tops. So signing up for an evening tour that includes the Banquet is the ONLY way you’ll be allowed to truly enjoy it at your leisure.
However, Hobbiton is just the flagship/main attraction, for a movie based travel industry that has evolved in the nation. What I’m about to say is a bit bizarre, and might offend some New Zealanders … but bear with me…. Between the two existing trilogies there are already 170 LOTR filming locations scattered around NZ’s two main islands, arguably at least as many locations to see as there are ‘things to do’ at Disney World — the world’s most famous movie-based attraction (if you include all the shuttle ferries, stuff to see at the hotels, etc). And both offer no shortage of tour books and web sites to help visitors discover where each and every one of those ‘attractions’ are and how best to appreciate them. Only while the excitement offered at Disney tends to be more passive (you sit, and are taken through something), New Zealand’s LOTR attractions, like Tom Sawyer’s Island or most of Paris Disney, are all walk through experiences, only with a lot more exertion required, trekking and mountain climbing, etc., and a lot fewer rides (think the tour busses). So it is in fact comparable, albeit different.
So for example, Mordor’s Mount Doom in LOTR is actually Mount Ngauruhoe, an active stratovolcano, that is one of the two such peaks located within Tongariro National Park; and like ALL mountain tops in NZ, it is a sacred place to her Māori people, and as such, by law, you are NOT allowed to drive to the top without first obtaining special permission. In fact, if you look at the google map for the place, while there are dirt roads going by it (accessible for those with mobility problems only if you rented a 4-wheel drive, and got official authorization in advance), there are in fact no roads that go up it; so if you want to see it your options are to hire a helicopter to fly you over (like I said, a movie-travel industry), or even more popularly, you can find local lodgings and choose to spend a full day hiking to the top. Oh, and if you want “shows” like at Disney, I suggest Māori cultural experiences. For myself, I STRONGLY prefer taking the time to relish things, and if I ever got the capacity back (unlikely without surgery and PT) would totally hike it.
That said, the reality is, you actually don’t need to pay for a group tour to take you to see the LOTR sites/sights if you don’t want to, nor even buy a book on the subject to help you plan your trip. If you’re not someone who’s into pre-planning, you can in fact just impulsively fly to NZ, and figure it out as you go along. To paraphrase the New Zealand tourism board’s website, there are over 80 i-SITE visitor information centers scattered around the country, many of them located in distinctive or historic buildings (like the one above). In them you will find no shortage of pamphlets, and trained professionals, who can inform you about everything there is to do in any particular area you’re currently in, including which parts were film locations. And, of course, while in these i-SITE centers, you can do some souvenir shopping — as I’ve yet to find one that doesn’t have a gift shop.
The government clearly knows from whence its tourist prosperity comes, and embraces that connection to Lord of the Rings, especially in Matamata. The town’s i-SITE building was even built to look like a cross between a traditional British home, and a Hobbiton one (note the round doors). While you COULD book your tickets here, in this particular case I REALLY don’t suggest leaving THAT to the last-minute. As mentioned repeatedly, Hobbiton is the flagship attraction to a WHOLE industry, and demand is high while availability limited. The set can only accommodate a finite group of tourists per day … particularly if you want to take advantage of any of the “tour and a meal” options. So seriously, book ahead for this part of you LOTR’s tour of NZ.
While the Hobbiton tours began officially in 2002, in what was a half-broken down movie set, by 2012, after the repairs and upgrades had been completed (including the Green Dragon Inn) it had become enough of an attraction that it had 17 full-time people working on staff, and by 2013, attendance was said to average about 400 to 600 people daily, with as many as 2,000 showing up at the peak of the season; so, somewhere around 220,000 visitors annually, a number which increased to 350,000 in 2015. Tours usually leave Shire’s Rest for the movie set every half hour (you can NOT enter the set on your own, you MUST be part of a tour) and, each of those lasts for about two hours. On average days, the last tour starts at 3:30, and on peak ones their hours are extended by just one hour, so that the last regular/no meal tour starts at 4:30. And, when they say pre-booking is essential, they mean it. As such, I would NOT expect to show up at the site, or even at the i-sight center the day of (or even the day before) and expect to be able to just walk on… unless you are very very lucky. I booked my ticket for the banquet tour a good three weeks in advance… during the OFF season, and there was already only limited seating available.
One of the things that really amused me when we got to the Shire’s Rest parking lot was the sheer number of Jucy vans parked there… for those who don’t know, this company was founded in Australia initially as a campervan rental company (vans converted into campers), although they’ve expanded into renting cars. For the most part (although they’ve come out with some subtler ones recently — note the plain white ones in the upper right image) these rentals tend to be pretty hard to miss. Most of the vans are the garish green you see above, while others are covered in what looks like graffiti art with off-color images and messages written on them. For those, you’ll rarely see two exactly alike. Their business model is to provide small, energy-efficient, well designed and highly functional, camper vans… at an affordable price. Their product initially was aimed at the backpacker crowd (young travelers), but as they’ve expanded into the family market they’ve toned down the exteriors of their rentals. If you want to do a LOTR tour of the island on your own (not part of a 14 day tour group), then you might seriously want to consider renting one of these.
Adjacent to the parking lot you’ll find this small Information building, where those who have already reserved their tickets on-line (i.e., pretty much everyone) are asked to check in. (The window off to the left is a small ice cream shop.) When I was booking I wanted the longest stay possible, once I discovered that you’re NOT allowed to wander around the place on your own. I considered both the Tour & Meal combo, and the Evening Banquet tour options, but the former appeared no real competition to the latter. The “meal” option puts you into a tent that’s ADJACENT to the Dragon Inn (NOT inside), where there’s a Buffett… i.e., standing in line with lord knows how many other people to fill your plate. This option lasts for 2.5-3 hours (2 hours for the tour, and then about a full hour to eat). While the banquet option involves sitting down to an already drool worthy, family style laid out table where instead of being in a tent you’re comfortably INSIDE the warmth and comfort of the Dragon Inn. AND not only do you get to see the shire during the golden hour, with the sun setting over the hills, but you also get led through a 2nd time, late at night. So you see it in daylight, and you get to see it lit up by candlelight (well electric, but close enough). The Banquet tour is the longest visit option, lasting about 4+ hours: 2 hours for the tour, and then about an hour and a half spent at the inn, followed by the 2nd walk through the shire at night….. more details to come (see below).
Once you arrive at the Shire’s Rest, originally the farm’s sheep shearing and wool shed building, which was retrofitted to its new purpose, there are sufficient things to do that, while you’re REQUIRED to arrive 15 minutes in advance of your tour’s departure time, you might want to get there a full half hour before that.
To the right of the building (image above) is a small shaded area of benches and ropes, where you line up when it’s time to load onto the busses. The first floor of the main building holds the ticketing center, and a gift-shop selling a wide variety of LOTR “stuff” (most of which is available from online sellers). My tendency when it comes to places like this is, I window-shop the shops, but don’t buy. Having worked as a catalog photographer back when I was in my 20’s, I know full well how good we were able to make piece of crap items look in the photos… so before I buy I want to see the items with my own eyes. However, places like this tend to be overpriced and rely on your excitement about the visit (impulse buying) to drive sales. So, I take photos of the stuff that interests me (try to get the name of the producers, etc.) and then try to find it used on eBay. Probably the only location specific items I’d seriously consider buying here are the postcards, and the LOTR themed Southfarthing™ beverage range, of Middleearth wines and such, which can be purchased here, or at the i-SITE center back at Matamata, or at the Green Dragon (but that are NOT available on-line… I’ve been looking, no luck)… and of course there are clothing items to be purchased made of local wools.
Upstairs on the building’s 2nd floor is a full service cafe that will provide you with cooked foods and hot coffee until 3pm, at which point their kitchen closes. Here is where you can find “second breakfast,” lamb burgers, and fish and chips. After 3pm, any already prepared foods that are still in the refrigerated case are available for sale, until the close of business, but nothing hot. Apparently, Shire’s Rest’s kitchen is also available to cater weddings, functions and company events.
Adjacent to the main building is a smaller establishment called the Garden Bar, which offers outdoor seating only, and sells wine, beer and a small selection of nibbles. There are bathrooms adjacent to both the bar and the cafe. When it’s time for your tour you assemble in the area I described before, and are loaded up into busses and vans.
If you’re given a choice (you might not be) the difference is this: The busses have a built-in video system where you’ll be shown a composite movie timed to last the entire trip. It is made-up from all scenes shot in this location, and all six LOTR movies, so that when you arrive you’ll have been recently reminded of what you’re looking at.
The vans do not have this system, and instead there’ll be a tour guide who will recite to you about all sorts of facts and figures about the location (which I assume the movie also does), and will point out the one film location the busses pass (the one in the image above); the guide however can do something that the movie can’t, i.e., answer any questions you might have. I was in the van. The location above, if I recall correctly, was where the wizard Gandalf and the Hobbit Frodo pass through, while riding together on the wagon when traveling towards the shire at the beginning of the first trilogy.
Once you arrive on the set proper, the entire group from all the conveyances will collect together and be given instructions of what you can and can not do: where you can walk, etc. The group will then be broken into manageable subgroups, each with its own guide. The groups will all take slightly different paths so that there’s never too many people in one place at one time, but all of the groups will ultimately see all the same things, but will come at them from different paths.
According to a Forbes article from 2012, the making of the Lord of the Rings movies in NZ has touched the lives of each and every New Zealander, whether they realize it or not. Firstly, NZ is a place which, back when I was in high-school in the 1980’s I remember being laughingly described as having more sheep than people, and not much else. As a result, (and this excludes the people who have moved to the country in the 15 years since the movies came out) pretty much the entire population found themselves at one degree of separation from the film’s production.
Firstly, from a country of 3.88 million (at the time) about 20,000 locals were hired as extras to work in the films (about 1/16 of 1% of the population) — BUT if the average Facebook account is any measure — limiting it to those who will only friend people they know because of face to face interactions — each of these have about 450 friends, family and co-workers each… and 20,000 X 450 = 9 million…. far more than the 3.88 million of New Zealand’s population in 2001. But the hiring of local resources in the making of the film didn’t stop there by ANY measure…
According to this site, 1,200 suits of armor, 1,600 pairs of prosthetic feet and ears were made and used along with 2,000 weapons to recreate the battle scenes — and even if these were made abroad and imported, all of these had to be handled, organized, and distributed locally… which requires manpower. (The following video, which clarifies a lot of misunderstandings about the story that are held by people who’ve seen the movies but not read the books, includes a scene where two people are struggling to get a prosthetic hobbit’s foot onto an actor’s real one — its worth watching)
And the hiring did not end there; according to one of the officials for Tourism New Zealand whose job it is to focus on people arriving from abroad, Gregg Anderson “During a fight scene in Return of the King, I can see my niece’s horse.”
Additionally, according to the same source, in order to create Hobbiton, 5,000 cubic meters of vegetable and flower gardens were planted a year before filming. According to our tour guide while MOST of Hobbiton is natural landscape, the homes did need to be dug into the hillsides, and some of the contours of those hills were changed subtly to support the lie that there were homes within them…
As already mentioned, only a few of the doorways built into the sides of these hills actually lead to any sort of interior space. In such cases, there is usually JUST enough room for an actor or actors, to open a door and walk in or out (see the image below) … MOST of the doors in Hobbiton are just exterior facades leading to nothing– although they all had to LOOK like they are doors of actual homes that lead to something.
The above home with the Red door, was the ONE such accessible space that tourists to the Hobbiton set are allowed into. There was enough standing space inside for maybe three people, if one of them was crouched… and the tour guide sort of lined us up so each of us who wanted it could get a picture of themselves standing in the doorway.
In each of the cases where the door opens to an actual space (as in actors must be able to enter), only enough of the interior is decorated as was necessary to support the illusion when said actor opened the door and the camera peered through it, if only for an instant. The above is Bag End the home of one of the main characters, Bilbo Baggins, the elder Hobbit who is in possession of the ring at the beginning of the initial LOTR movie trilogy, and the protagonist of the The Hobbit, the second movie trilogy. And as you can see, if you look through the doorway, you are given the impression there’s an actual hallway behind it… This however is the least impressive of the illusions of the set…
That reward goes to the large tree above Bag End … it is a FAKE tree!!! While in the original movie there was a real tree there (although apparently even that was a cut-down tree used for the filming), what currently stands is a smaller replica with silk leaves. This is because of continuity issues in film making. When they filmed the original LOTR, they didn’t know it would be SUCH a big hit, or that they’d be filming The Hobbit a few years later. The first trilogy filmed (LOTR), in the fictional time-line, happened 60 years AFTER the story that happened in the second trilogy, The Hobbit (confused yet?), and trees GROW quite a bit in 60 years. As such, for the Hobbit (60 years before), that tree (which had been seen in the LOTR) had to be a smaller tree, requiring that they shrink the tree in order to maintain continuity… with no way to find a 2nd smaller tree to cut down with exactly the same sort of branch pattern as in the first trilogy (no two trees are exactly alike). SO, it was just easier to make a fake one! Movie Magic!
Another illusion manufactured at the location has to do with the size of Hobbits. According to Tolkien, hobbits are supposed to be between two and four feet tall, so the biggest are a bit shorter than the small boy in the pink shirt. I on the other hand stand 5’4″. The reason there’s such variation in the size of the doors is to manufacture the lie, with door sized calculated to falsify the impression of size the various actors had to create vis-à-vis the characters they were playing.
Returning however to the economics of the thing: The (so far) SIX Lord of the Ring movies (which together cost slightly over one billion to make) were all major world-wide hits whose combined releases have to date generated $5,886,273,810 in worldwide box-office revenue. Because of the various businesses that have developed to support both the film industry and tourism, the massive success has gone on to have a long-term economic impact on the country of New Zealand that can not be overstated. As evidence, the positive impact of the first three LOTR films on NZ’s economy was enough to ensure that the government has not only gave Peter Jackson some controversial tax breaks, but also changed local employment laws in order to ensure that he didn’t keep to his threat of moving the Hobbit and all other future movies to cheaper locations.
Currently tourism is New Zealand’s second largest industry after Dairy. Ask any of the long time locals and they’ll admit that Peter Jackson’s choice to use their country’s topography as the backdrop for his movies did more to advertise those natural wonders, and hence to put their nation on the tourism map, than ANY amount of advertising done by their government.
Between the LOTR’s initial release in 2001, and 2012, the country saw a 50% increase in tourism, and even though only 1% of travelers (in 2012) said the movies were the ONLY thing that drew them, 6% of those asked admitted that the movies, and seeing the locations with their own eyes was one of the motivators for flying there — which accounted for about $162 million USD in tourism dollars. Even among those who were NOT motivated to travel to New Zealand because of the movies, 80% of them knew the films had been and were continuing to be filmed there, because of her unique natural wonders, a knowledge which helped them to see it as a desirable tourism destination.
That said, the fact is that Peter Jackson, COULD have filmed all of his interior scenes anywhere in the world, but because he chose to shoot all of them in his home country of New Zealand, and then insisted on doing all of the post production work there as well … at Weta Digital (a special effects house he founded) and at Park Road Post (formerly a small state-owned post production facility, but now a large one owned by Jackson) in Wellington — sometimes referred to as the house Frodo built, and due to Jackson’s influence now considered by some to be the best in the world … all of this together helped to build film facilities within the country that are now a 3 billion dollar industry NZD (New Zealand dollars).
As mentioned previously, back in 2013 there was apparently some upset when Peter Jackson had threatened to move the filming and production of the Hobbit trilogy to places like Eastern Europe, etc., where it could have been filmed more affordably. By doing so, he successfully blackmailed the country’s government into not only coughing up $67 million NZD in tax breaks for his production, on top of having already in 2010, having had the country’s employment laws changed to his likings. The ‘Hobbit law’ — officially called the Employment Relations (Film Production Work) Amendment Bill resulted in a lot of outcry not just from actors, but also from the nation’s workers at large. This change in the law barred anyone working in NZ’s film industry from collective bargaining, and stipulated that any actors working in film production would be listed as contractors, unless they signed a contract that explicitly listed them as employees, i.e., sort of a BIG DEAL from the point of unions, etc.
One has to keep in mind that just the parts of the film industry that evolved out of LOTR had in 2016 added $1.015 billion to NZ’s real Gross Domestic Product, so clearly, those tax breaks were paid back, with interest, and that was only about 1/3 of NZ’s entire $3.3 billion in revenue earned from the screen industry at large for that same year. In part this is because the LOTR franchise helps to supports 2,700 other businesses (carpenters, costumers, set catering, etc) …. businesses that can then go on to serve other productions in the movie industry, and whose very existence make NZ a more attractive alternative to movie makers in general, including the new online-TV production companies like Netflix and Amazon…. it’s a rising tide that lifts all boats, so to speak.
And, the cream in that coffee is that most of these jobs are supported to the tune of 80-90% by money from the film budgets of FOREIGN companies (not NZ tax dollars), the majority of which come from Hollywood that again feeds money into the local NZ economies. All of this LOTR prosperity may account for why the New Zealand post office released stamps with the Hobbit characters on them, and Air New Zealand has two planes decorated with a Tolkienesque theme. And things like this:
This also explains why, in 2018, the new government had under pressure given in to taking a look at making changes to the Hobbit Law, while refusing to repeal it entirely (which is what their constituency had wanted); and this rejection was in spite of being WAY more liberal than the previous government. As a general rule, no government is going to ‘kill the goose that’s laying the golden eggs’ without extreme provocation.
Deregulation is almost always a good thing…. in the beginning. According to one study, between 1978 and 1998 employment in NZ increased by 50,000 jobs, an increase of 2.6% in a country that at the time had a population that grew, during that period, from 3.121 million to 3.8 million, and kept growing to today’s 4.794 million, all of which demanded a LOT of new buildings to go up, especially in city centers like Auckland. Keep in mind Peter Jackson began building the Hobbiton Movie set within this deregulatory economic context, in 1999. Of course the downside of deregulation is shoddy construction, increased pollution, etc.
I had my first hint that something of the sort was going on during my first days in the country, when we were at our Airbnb in Auckland. At the time I had commented to my travel buddy on the high number of newly constructed buildings that (to my well-traveled eye) looked like Asian construction. Architecturally, there’s all sorts of decorative devices you see in Asia that you’ll never see in the west, for good reason. Back when I was in my 20’s I did an internship with a Japanese ceramics firm that among a plethora of other things, made the easy to clean decorative tiles you see lining the sides of Japanese buildings. When I asked my boss why they didn’t expand into the US market, he told me, “We can’t. Those tiles are only stuck to the sides with a sort of glue, and they have a tendency to fall down from time to time and hit people in the head. In Asia, that’s no big deal because if it happens the victim’s family looks on it as just being bad karma. In the USA you blame the company for unsafe building practices, and it ends up in a massive lawsuit.” And then of course I lived in Korea for a few years, so I’m more than familiar with this sort of pretty but questionable construction
One day as I was stepping out of that same Airbnb (in Auckland), I came across a real estate saleswoman trying to sell an apartment in our building to this young guy. He was clearly annoyed and wanted to know if she had anything NOT in this building. Out of curiosity I asked her what was the place they were selling and the price, it was about $200K USD, which struck me as suspiciously cheap for a one bedroom in a high-rise apartment in the middle of any downtown, let alone in the nations largest city. She admitted the building had “problems.” I asked what kind, and she admitted it had all sorts of problems, not just one or two, and that the owners might not be able to fix any of them although they were trying. The price was so low because you needed to be able to pay in cash as no bank would give you a loan to buy a place in this building… In other words, these beautiful new buildings in downtown Auckland, most of which looked to me like Asian construction, were in fact, of … probably Chinese construction. Again, what happens when you deregulate the construction industry…. is builders don’t do what they’re not absolutely required to do… which can lead to problems.
But in the land of deregulation well…. it’s a double-edged sword. But for the deregulated environment, I doubt that Jackson would have had it so easy making his film here, or building his post production companies, and quite likely Hollywood would have pressured him into making the film elsewhere.
And but for his having had done all that in New Zealand, we’d not be having this conversation. Additionally, had regulations existed, its questionable if Hobbiton as a tourist attraction would have been legally allowed to develop in the haphazard way it did, as things of this sort normally have to jump through any number of regulatory health and safety hoops…. like it not having a bathroom for the first 10 years of its existence … So… there’s that.
Returning to the tour: After an unexpectedly long wait, during which folks explored the area and took lots of pictures (see the ones above)… we were all brought together in the bar area, where a pair of heavy velvet curtains hid the dining room from us. We were asked to PLEASE not take pictures until we were seated at our tables, although they understood the temptation, because if we did the food would get cold and they promised that there’d be plenty of time to inspect the room between our main course and the desserts.
They then made a big To-do of opening the curtains, asking for volunteers from the group to do the big reveal (the two women in the photo, bottom left) and we all piled into the room like a bunch of excited kids … (really the excitement in the room was palpable)
That said the spread was HIGHLY impressive not only to look at but also to taste. There were two big roasted chickens which seemed to be of the rotisserie variety and hence very moist and flavorful, a big chunk of salmon that was also not dry in any way, a roasted pumpkin stuffed with succotash (which kind of surprised me because that’s very much an American dish — corn, tomatoes, and peppers all being New World foods — but as I said sandy soil like the sort that the local topography is made of supports growing corn, so I’m guessing these were all local ingredients). There as also a big tray full of lamb shanks that sat on a bed of bubble and squeak, and came with a huge jug of brown gravy, and a mushroom dish that was to DIE for (if you like mushrooms, which I do). There was this huge dish containing a single coiled sausage cut like pizza, resulting in slices of varying sizes (quite tasty).
There was one tray of roasted vegetables, and a big bowl of roasted cut up potato (with spices) again very good… A green salad which to be honest I didn’t touch… cause with all this… fuck no I’m not eating a salad.
There was also a bowl of mashed sweet potato, which apparently in NZ is called Kumara, and has been a Māori/ Polynesian staple from BEFORE the white man arrived. This is kind of fascinating, again, because the sweet potato is believed to also be a new world food. I looked it up and the carbon dating of some sweet potatoes in Polynesia verified the vegetable’s presence there as early as 1400 CE., so before Columbus’s 1492 sailing. There are two theories, one is that Polynesians were SUCH masters of the ocean that they were already in limited trade contact with South America before the European discovery of the same. Another theory (for which no physical supporting evidence has yet been found), suggests that sweet potatoes might have already been on the Polynesian islands before the first humans ever arrived.
My LEAST favorite dish was a beef stew type thing, which they described as being beef and ale. It wasn’t very tasty (kind of bland actually) and the beef chunks were very dry and chewy. That said, there were other people at the table talking about how good it was, so to quote one of my mom’s favorite sayings:
על טעם וריח אין להתווכח
….which translates to, “on taste and smell there is nothing on which to argue”
What amused me no end was that the Green Dragon’s resident cat came to join us when it was time to sit down to dinner. He (she?) walked around the room, and then spotted an empty chair at our table and jumped up into it. The cat was VERY well-behaved, made no attempt to get at the food and just sat and waited for one of us to serve her — at least until she was spotted by one of the servers and shooed out …
This almost made me cry because I had a cat (R.I.P.) that used to do the same thing. After my mom had died, every Friday night, I cooked all the other nights, my dad made dinner which included his home-made chicken soup. (To die for: the man used actual chicken feet which is the missing secret ingredient for why your soup is never as good as your grandmothers — as almost no one cooks whole chickens anymore.) Our cat would come and sit by the table, wait to be served … he loved that soup… and then went away, having never put his paws on the table, cause he knew it wasn’t allowed.
More than enough time was given to us (and enough food supplied) that you could go back for seconds if you wanted to. Me, my stomach isn’t that big and I wanted to save room for dessert… so when I was done I walked around took some more pictures, allowing me to see some of the area in twilight.
And then once EVERYONE was finished, and not before… One of the great things about this meal was you got no sense of being rushed during the banquet, the waiters came and cleared the tables, and then almost completely reset them to prepare for our dessert. During that time everyone got a chance to enjoy the twilight, or explore the room and all its details. (Not sure where this girl found the map of middle earth) While the trays of dessert were much smaller than what had been laid out when we first arrived, realistically we were all so full from the first course that it was more than enough, and there were leftovers when we were done. (Clearly, these guys have done this before — HAH! — and have the serving sizes down to a science, although the staff does a great job of making their performances ‘fresh’ so that you feel like you’re in a warm embrace of friends rather than being shuffled through something choreographed.)
The dessert tray consisted firstly of a kiwi and strawberry sauce filled Pavlova (one of the national dishes of both Australia and NZ) topped with fresh cream. For those who don’t know, the Pavlova is essentially a large bowl-shaped container made of white meringue, created in honor of the famous Russian prima ballerina of the same name, who was also the first ever to go on a world-wide tour, and was responsible for introducing modern ballet to the world. This tour included Australia and New Zealand, and at the time she was the single most famous performer to ever visit here… so it was a REALLY big deal. In honor of her arrival the dessert was created, but it’s a point of serious contention between the two countries — a sort of tongue in cheek war that is talked about AD NAUSEUM — as to which one did it first … as apparently it was a great minds think alike sort of issue with two different chefs in the two nations coming up with the same idea for the SAME dessert named in her honor
…. because her most famous dance was The Dying Swan, a dance she performed 4,000 times, which involves wearing a white tutu that looked like Meringue.
In addition to the obligatory Pavlova, there was a bowl of seasonal fresh fruit, British Bakewell tarts (bottom of image), butterscotch sauce (in the orange jug, which went REALLY well on the tarts), an Irish apple crumble (top of the photo), a bowl of Yogurt with honey and cinnamon (which at first we thought might be cream but it tasted wrong, and no one really knew what to do with it…), and a big metal jug full of Vanilla custard… which kind of goes well with anything
After the meal was over, they handed about every third one of us a lantern, and they took us on a walk through the set at night. More than a few people supplemented that light with the flashlight function on their smartphones… The night was so clear, and there was SO little light pollution that if you look very hard at the photo above towards the upper right corner, you can see a star!!!
I had NO trouble photographing the night sky with my iPhone’s camera (which generally sucks at low light images) and seeing stars in the image (see above)… because it was SO dark that what my eye was seeing wasn’t just a few stars, it was the Milky Way.
After the walk through they had us form a circle and talked to us about our trip, asking us to remember our favorite moments and hold them in our memories. And then they had all the lights turned off, had us close our eyes for about a minute and then open them and look up… and just wow. IF you’re lucky enough to go on a night when the sky is clear, and I was… just wow… and then those of us who wanted to got our photos taken in front of this one door, which was lit up with a powerful spot lamp
After much searching I found this professionally shot advertisement for the banquet tour… that includes drone shots and (what were clearly directed actors as) tourists… but it shows stuff I could never have accurately filmed, like the night-time walk with lanterns … and the scene of the guy taking a bite out of a chicken leg so enthusiastically that it made me drool
As I’ve already said, I think it’s important to remember that Hobbiton is just the flagship for what’s become an entire LOTR based travel industry. Between the two existing trilogies there are already 170 LOTR filming locations scattered around NZ’s two main islands, enough to necessitate MULTIPLE trips on the part of any obsessed fan who wants to see them all, which can of course include multiple visits to Hobbiton. AND, because of the huge success that was the Game of Thrones (GOT) — which I’m currently bingeing in preparation for the release of the final season next week, Amazon has gotten on the SciFi band wagon and has ponied up a budget of one BILLION dollars for what is being advertised as the most expensive TV show ever made, an original five season Lord of the Rings. This is sure to happen because Amazon has ALREADY paid $250 million to Tolkien‘s estate, just for the film rights, which were given with the caveat that the film HAS to go into production in the next two years
The following is a preview of the new series (although the first 30 seconds is about the wildly successful of GOT and how that influenced Amazon decision. Warning, contains spoilers):
All of which means that most likely not only will the Hobbiton set be closed once again for filming, and hence more changes will be made, but that there are going to be EVEN MORE LOTR locations to be visited in New Zealand, in addition to the 170 that already there. All of which, should the show be as big a hit as the movies were, will mostly likely generate even more increased tourism to New Zealand.
[Note, not that this matters to you guys but, I had spent 3 solid days composing a very detailed discussion with research and backing statistics… which WordPress LOST; I had revised it multiple times, always making sure the software said it had saved it, even quit and restarted the program a few times… each time was told it HAD saved, only to hit publish once I had it all as I wanted… and have the WHOLE thing get erased…. well… but for the title, THAT got saved (I had changed it only about an hour before hitting publish). Many emails back and forth to company later and all I got from them was a “we’re sorry, its not on our servers, must have been a bug with the new update” … YOU THINK!!! Every photo uploaded got saved (and in the correct order), and the new title (which I had only just modified before posting)… but all the text, GONE. So the above is me trying to reconstruct it using my google search history, the photos, in order to try to remind me what I had said the first time. Which took twice as long in part because it was so frustrating]
P.S. I was just watching this 60 minutes show about the making of Game of Thrones, and broke into a cheer when I learned the sets for places like Castle Black are following the lead of Hobbiton. They were built to withstand the elements, and will be turned into tourist attractions. WOOT!
Located in downtown Auckland, New Zealand, is a gourmet Ice cream shop that offers up something entirely different. Called, Giapo, they serve not just unique flavors, but a unique ice cream experience. The place is highly popular not only with tourists, but with the areas’s locals. That said, if you’re not willing to wait in a long line, I strongly suggest you get at an off peak hour (NOT dinner time on a weekend).
This tourist draw, as luck would have it, was located on the first floor of the building our Airbnb was located in, and adjacent to our buildings front door. When you walk out of your building and see ice cream creations like the giant Squid above, you just HAVE to try it… diet be damned. That said, neither I nor my friend ordered the giant squid…
When you arrive, be prepared for a bit of a wait. It is NOT like pretty much every ice cream store on the planet where you walk in and have to choose from 25 or more different flavors… no. Customers rather than being catered to one at a time are brought in as small groups of about five to seven people, who will crowd around a small table.
Once there, you will be put through a dog and pony show demonstration of the “vision” of their founding “ice cream chefs” and what it is that makes their product unique both in terms of flavors and presentation
This will start with a tasting, where they bring out small a selection of small shot glasses, one per flavor (not one per customer) and a bunch of tongue depressor sticks. They will ask if anyone has any food allergies. Then, the “hostess” (I didn’t see a single male host during our multiple visits), who will be dressed in all black — like in a trendy gourmet restaurant — will bring out one flavor at a time, pass it around to the guests at the table, and everyone will get to take a “tasting” from each of the shot-glasses — using the sticks as spoons …. (I think they use a stick instead of a spoon as it severely limits the amount of ice cream you can scoop up)
[Note: they always seem to start with the first person on their left, so if you the last person in the line, you tend to get to ‘clean up’ whatever’s left behind, if you want to, so it’s a strategic place to stand]
Then, once the tasting has been completed and you have an idea of which flavor or flavors you’d like, you get to choose HOW you want it served to you. This can be as simple as in a cup, or a house made waffle cone…. or a bit more daring, but still mundane, you can choose it served in a cone that’s been encrusted with a variety of different flavorings… but why be so boring?!
The wilder options include (upper left to bottom right, of the image above) 1) the Pikorua, a Māori symbol for the bond between two people, be it based in friendship, love or blood… usually used in their traditional jewelry (which I learned should be gifted rather than purchased for yourself). This is two cones of ice cream that have covered in a layer of hard chocolate (ice cream AND cone), that have massive hard chocolate curvy things on top… the major benefit of which is not only a massive amount of chocolate but also the photo opportunity of standing side by side as the two ice creams touch. 2) Wearable mini cones… designed to be worn on your fingers as you eat them. 3) A chocolate copy of the Aukland tower (I didn’t see a single person order that one). 4) the massive hard chocolate Squid — which I didn’t try but would had we stayed longer, 5) the “selfie” cone… I suppose you’re supposed to hold it in one hand so that it fames your face with chocolate as you take your selfie
For myself, I opted their traditional British Yorkshire pudding whose interior was lined with milk chocolate (to keep the melt from soaking into the bread), loaded up with two flavors of ice cream: the Chocolate Evolution (bottom), which was topped by a scoop of the Blackberry & Martini Rosso (top), which was then dipped in topping of berries and something white…. SO GOOD!!!!
My travel buddy opted for a boring old waffle cone filled with their Hokey Pokey flavor (it’s a traditional New Zealand concoction of plain vanilla ice cream with small, solid lumps of honeycomb toffee) which was then dipped in corn flakes and topped with a chocolate cookie. He was VERY happy with his choice.
One of the things to keep in mind when coming here is that every morning they make a large quantity of about nine different flavors, and an assortment of the ‘delivery’ options… but that’s it. They don’t make more than they think they will serve that day, and when it’s run out, its out…
In the picture above, off to the left of the window is a white board which shows on the left side, how many of certain options are left, and on the right, what’s sold out. In the photo four of the flavors from that day’s option of nine were sold out by 10pm, and the store wasn’t due to close for a while yet. Waitresses are SUPPOSED to change the amount available as they sell them, apparently this girl hadn’t been doing it so while the board said 11 Yorkshire puddings left, in fact there was only ONE. SO, I strongly suggest if you want to try this place, get there early.