The book on my cabin desk got me curious. Then I saw the display in a ship corridor with a fur-fringed jacket and some photos and thought I had better look into this man Chuck West, known as “Mr. Alaska.”

“He is a legend in Alaska tourism,” said Ryan Downs, heritage leader for Un-Cruise Adventures. Read more...

River cruises through Central Europe are a great way to visit the cities and towns along the waterways. And returning from shore excursions on those cruises is such a welcome treat.

In the winter, crewmembers are waiting at the ship’s entryway with warm moist hand towels to wash away the grime of the real world. Then a hot drink handed by another crewmember is a soothing way to beat the bitter cold. Read more...

NEW MADRID, Missouri – You never know what you’re going to learn and where you’ll learn it. That is one of the joys of travel.

On a shore excursion in New Madrid, Missouri, I visited the tiny town’s historical museum and discovered an interesting tidbit about Lincoln Logs. Read more...

ABOARD THE CELESTYAL CRYSTAL – I’ll admit it. One of the things I enjoy most on a cruise is getting to try various foods.  Even a standard steak can taste different according to which chef created the recipe.

So I am excited to learn that my Celestyal Crystal cruise will feature Greek cuisine. Makes sense since we will be cruising to places in Greece and Turkey. But the emphasis on Greek cuisine is a new one, says Demetra Vlachou, research & communications manager for Celestyal Cruises. Read more...

ABOARD THE CARNIVAL BREEZE – It  doesn’t look all that scary. But when you are up there standing on a thin rope with the vast sky overhead and the deep sea beneath, it can be quite exhilarating.

And a bit frightening, I must admit.

A first for cruise ships when it was unveiled on the sister Carnival Magic, the ropes SkyCourse aboard the Carnival Breeze offers outdoor adventure suspended above deck with spectacular views. Hooked to a safety harness, passengers can participate in different rope activities of varying fitness levels – easy, moderate and challenging – while enjoying awesome sights of the sea nearly 150 feet below. Read more...

ABOARD THE CELESTYAL CRYSTAL  – My first day on the Celestyal Crystal and who should I meet? The charming executive chairman of the cruise company himself.

When I sat down for a cocktail and some hors d’oeuvres in the ship’s Horizons Bar, Costakis Loizou was there. He is the son of the man who in 1935 started the company that became Louis Group – Louis Loizou, known as the “Father of Cypress Tourism.” When Louis died in 1971, Costakis took over the business along with his brother Vakis. Today, Louis Group owns and operates 19 four-and-five-star hotels and five cruise ships. Read more...

ABOARD THE S.S. LEGACY – Would I prefer mahi mahi with feta and avocado oil, roasted rack of lamb with honey tomato relish or spanakopita? Decisions, decisions!

But the folks on my S.S. Legacy cruise have made those tough choices a bit easier. “Choose half and half,” our server suggests, noting that we can have a split portion of two different entrees. Read more...

‘Tis the time of year for cold weather, when our thoughts drift to lying on the beach for a warm weather vacation.

If you’d like to take a look at Caribbean cruises, click here.

For the Bahamas, click here.

And to look at Mexico, click here.

While you’re reading, stay warm by making yourself a perfect cup of tea- courtesy of Jackie Finch, who got these instructions while on Holland America’s Eurodam. Read more...

Do you love desserts?  It would be hard to beat this Tiramisu recipe for a delicious holiday dish!

Carnival shares recipe for popular tiramisu

By Jackie Sheckler Finch

No wonder I love tiramisu. I knew it had coffee, alcohol and ladyfinger cookies in its delicious blend. But until I attended a cooking class aboard the Carnival Magic,I wasn’t sure of the other ingredients. Every one of them is yummy. Read more...

ABOARD THE S.S. LEGACY – Two aluminum water bottles are lined up on the desk in my cabin. Cloth napkins on the dining table take the place of paper. No Styrofoam or plastic cups are used on this vessel. Daily menus are printed on small pieces of paper, as are daily itineraries so that paper use is minimized. Recycling efforts are everywhere. Read more...