Men Who Like to Travel - David Latt

Talk about destinations with a difference. I was lucky enough to spend a week in Amsterdam with its canals, brisk cool air and fabulous museums and then a week later to travel to Havana to enjoy warm weather, an exciting art scene and long walks around the city. I came back from Havana filled with impressions and ideas. I want to sort through my notes and write about the trip but it will take a while. In the meantime, here are photographs, a snap shot of Havana experienced over a week. Everyone who visits Havana is struck by the great number of 1940s, 1950s and early 1960s American cars on the road. Some are beautifully restored. Others are rust buckets clearly held together by wires and ingenuity. For many visitors they are a source of fun and nostalgia. Tourists pay handsomely to be driven around the city in beautiful 1961 Ford Fairlane convertibles as we were as a special treat one night during the Havana Film Festival. The cars are still running around Havana because of the h

Last month I went on a road trip in the Finger Lakes. Flying to Rochester, I rented a car. For the next three days I drove south, then east, then north until I dropped the car off in Syracuse. With guides from the county tourism boards, I saw as much as I could on a too-short trip. I had a great time enjoying the lakes, visiting with farmers, looking at the beautiful countryside and meeting people who have lived their whole lives in this very special part of the country. The focus of the trip was distilleries. Specifically, those distilleries on orchards. These are family owned farms. Those farms were allowed to produce distilled spirits because of law that was passed by the state of New York in 2007. The Finger Lakes region is well-known for its vineyards. Now there are good products originating in the orchards. For the most part, that means apples. All kinds of apples, which are used to make hard cider. In the past when I tried hard cider, I didn't enjoy the sweetness. The

When you board an airplane and walk past the first-class passengers settling into their double-wide seats, it’s difficult to avoid feeling like a second-class citizen. The issue isn’t only personal space. As the curtain closes behind the lucky few, you know the crew is preparing a nonstop feast for those with plenty of disposable income. You can almost see the French cheeses and crackers on a tray with glasses of bubbly Champagne, an opulent first course meant to stimulate the appetite before a gourmet entree — chateaubriand, perhaps, or line-caught salmon with roasted asparagus. If you listen closely, you can hear the flight attendant whispering to leave room for the hot fudge sundae with fresh whipped cream and toasted almonds. In coach, nothing is free. Sure, for now the sodas, water, and coffee are still complimentary, but if you’re hungry, have your credit card ready. Alaska Airline’s cheeseburger with chips or the Chicken Bánh Mi Sandwich is a relative bargain at