November 29, 2006
We're going to be on TV!
These days, hallway & lunchroom chatter in our Seattle office includes our big debut on the Travel Channel tomorrow night. At 10pm local time on Thursday, November 30th, our small-ship, the Spirit of '98 will be featured on the show, Trip of a Lifetime.The show was filmed on our Alaska's Inside Passage cruise last August. When we were approached by Travel + Leisure magazine, to host the cruise for Alonna Johnson & her sister, Lindsay. It took us about 2 seconds to say "YES!"
By all accounts, the trip was fantastic. Wildlife was abundant, the weather perfect, guests and crew all enthusiastic about participating in the filming. We 
sent our Reservations Supervisor, Carisa Carnes along to coordinate the logistics for the crew and to ensure that there was minimal impact on our program. I don't want to spoil the show, but apparently there are several big surprises that were emotionally moving for all involved.
Tune in, tell your friends, set your TiVo. It's going to be a great show!
Posted by Leigh Strinsky on November 29, 2006
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November 27, 2006
Flipper Flapping and Tail Lobbing
Now that the Alaska season is over, much of the equipment onboard the ships is sent to Seattle for maintenance. One item that makes it's way to the Seattle office is the digital camera that each Exploration Leader carries onboard. The cameras receive quite a work-out during the summer months. Each week, our ELs produce a photo slide show for our guests to enjoy on the last night of the cruise.
A few weeks ago, Scott Steinke, our techie guru, was cleaning up the cameras, erasing the memory cards and getting the cameras ready for another season of work. Scott knows that I'm always on the lookout for those special, heart-stopping moments that often happen but are rarely recorded. So, when he came into my office, grinning ear-to-ear, I knew that something good was about to happen. Sure enough, Scott had discovered a series of video clips on one of the cameras of a Humpback whale flipper-flapping and tail-lobbing. For me, it was like finding $20 in the pocket of a jacket that I hadn't worn since last season. What a find!
Happening upon a whale exhibiting this behavior is rare. In the three summers that I spent in Alaska, I probably only witnessed the flipper flapping 10-12 times. Capturing it on video is even rarer. I hope that you enjoy the clips.
Most of our Alaska cruises travel through the fertile waters of Frederick Sound and Icy Straight. Both of these passages are known as feeding grounds for the Humpback Whales. We also have one special itinerary, our Wilderness Inside Passage Cruise with a Whale Guarantee.
Posted by Leigh Strinsky on November 27, 2006
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November 22, 2006
Chef Doug's Sweet Potato Salad
I think I've mentioned before, I have a fear of cooking. I'm always worried that the dish will be a flop. That said, I know that I can always count on our Head Chef, Doug Kramer, to soothe my fears and guide me toward a dish that will please a crowd. I've even been known to phone him from home, mid-recipe to ensure that I'm on track.
Last week, I asked Chef Doug for a list of his most requested recipes and found one that seems perfectly suited for a Thanksgiving Day meal. If you are looking for a quick, easy salad to prepare, our Sweet Potato Salad(pdf link) might be just what you've been looking for.
Bon appétit!
"CRUISE WEST" SWEET POTATO SALAD
Servings: 8
This recipe has been electronically scaled down from 80+ portions. Some adjustments may be necessary.
INGREDIENTS:
1 pound fresh sweet potatoes or yams, washed
brown sugar, as needed
1 each red apple, cored and diced
1/4 cup chopped pecans
1/2 cup red bell pepper, seeded and ribbed, finely chopped
1/2 cup celery, finely chopped
1/2 cup red onion, finely chopped
DRESSING:
1 ounce sour cream
2 ounces mayonnaise
1 each lemon, zested and juiced, no seeds
1 ounce honey
salt and pepper, to taste
1 teaspoon fresh tarragon, finely chopped
PROCEDURE:
Peel and cut sweet potatoes into 1/2 inch cubes. Hold cut potatoes in water.
When potatoes are all cut, drain well and place in mixing bowl. Toss lightly with just a little brown sugar to coat
well.
Place cut potatoes on paper lined sheet pan, single layer and bake in 350 d. oven just until tender. This will not
take very long. Remove from oven, transfer to cool sheet pan, single layer and place in cooler to chill.
Prepare apples, pecans, red bell peppers, celery and red onion, place in clean mixing bowl.
Separately mix all ingredients together for dressing and blend well.
When potatoes are chilled gently toss all ingredients together.
Place in serving bowl, decorate and garnish for service.
Per Serving (excluding unknown items): 149 Calories; 9g Fat (51.0% calories from fat); 1g Protein; 18g Carbohydrate; 2g Dietary Fiber; 4mg
Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Posted by Leigh Strinsky on November 22, 2006
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November 13, 2006
My Fairbanks
This post is part of our series, "My Hometown" These posts will feature the hometowns and local connections that our employees have with the ports that our guests visit. This week's post is submitted by Margi Ungrodt, one of our superstar team members in Fairbanks.
Q: What is your connection to Fairbanks?
A: I first visited Fairbanks in the summer of 1970, between high school and college. My brother and I stayed with my sister at the university before heading to a remote wilderness site to help them start building a log cabin. After college, my husband and I moved to Alaska in 1975 as carefree newlyweds (no debts, no jobs we were attached to, and no children), taught in the 'bush' for two years, and then moved to the Fairbanks area permanently in 1978. We have lived here and raised our two sons here; being active in school and community sports, soccer especially. We actually LIVE in North Pole, just south of town.
Q: Do you have a funny story or little known fact about Fairbanks you’d like to share? A: I saw this humorous saying on the blackboard at my favorite coffee shop a while back. "Fairbanks is not so much a city as a collective mental disorder in which people think that 17 degrees (Fahrenheit) is warm." After the temperature has been -40 degrees or so for a week or more, 17 degrees IS warm!
Q: What is your favorite time of year in Fairbanks and why? A: My first favorite time of year is summer, because of the long days and non-existent 'nights'. The joy of being able to see daylight and sunshine around the clock just gives an incredible rush of energy. Many Alaskans find themselves 'burning the candle at both ends' all summer long. My second favorite time of the year is what we call spring. That is the month of March (before break-up in April) when the sun shines twelve hours a day, the skies are clear, the snow is white, and most everyone is smiling. I guess I can't really say WHICH time of the year is my favorite, because I really enjoy living here year-round!
Q: Is there a particular food or song that reminds you of Fairbanks? A: The food that particularly reminds me of Fairbanks is salmon - smoked salmon, fresh grilled salmon, salmon chowder, baked salmon, salmon sandwiches, salmon spread/dip, etc.
Q: What is on your “must see” list for visitors to Fairbanks? A: The places on my must-see list include the Museum of the North, the Ice Museum in downtown Fairbanks,
Chena Hot Springs Resort (east of town about a long hour's drive), and as many of the art galleries in the downtown area as you can get to. I really enjoy the work of the local Alaskan artists who display their creations in these gift shops. If you want to hike without going out of town, try the ski trails up at the University or the shorter trails at
Creamer's Wildfowl Refuge on College Road.
Q: Do you have a favorite area of the city? A: My favorite area (other than OUT of town) is downtown. It's a small downtown with many small, locally owned shops and restaurants, and the river walk area which is growing,
Q: Is there a favorite activity that you enjoy in Fairbanks? A: We enjoy the many sports events from the university and the local sports teams (basketball and hockey mostly). We also enjoy First Friday which is a monthly, year-round event sponsored by all the art galleries in town. New shows are highlighted, beverages and snacks are provided, and we get to see many friends all in one night.
Q: Is there a particular restaurant that you’d recommend for visitors? A: We recommend Gambardella's or Lavelle's Bistro to folks who are going to be in the downtown area for a main meal. We've enjoyed our meals there for years.
Q: Anything else you'd like to add? A: Come up and visit us in March as well! As well as the
World Ice Art Carving Championships at the Ice Park There are sprint dog sled races, ski races, and opportunities for visitors to enjoy northern light viewing most every night.
Posted by Margi Ungrodt on November 13, 2006
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November 04, 2006
Update on Hooper Bay Fire Relief
Earlier this summer a devastating fire caused severe damage to the Hooper Bay community of Southwest Alaska. The fire destroyed a school complex, 14 homes, 14 acres and several other structures of this Yupik Eskimo village.
As part of the Cruise West “Our Bear Cares” program in which guests and the company provide assistance to local communities and Native organizations in the destinations where we travel, Cruise West initially contributed funds for relief efforts in Hooper Bay. The crew of the Spirit of Oceanus, which was traveling through the region when the disaster hit decided to hold an auction. They raised $1,700 by auctioning off the ship’s flag. Guests onboard also made personal donations. In the picture you see John Kreilkamp, who is Vice President of Alaska Land Operations handing over a $4,200 donation check to Anchorage Wells Fargo Branch Manager Lisa Call for the Hooper Bay relief fund.
This money will be used to aid in the purchase of furniture for five pre-fabricated houses which have been shipped to Hooper Bay before the winter freeze up on their river.
Jack Dalton is a guest speaker who has been coming onboard Cruise West ships for the past five years. He is also a resident of Hooper Bay and he says , “The devastation in Hooper Bay was jarring, but the immediate response and overwhelming generosity of Cruise West and their guests has truly impacted the relief efforts.”
Posted by Gail Manahan on November 04, 2006
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