Keep in mind that the health advisory issued by the US State Department on March 31 still stands. It instructs US citizens to avoid all international travel due to COVID-19 while the CDC lectures “travel increases your chances of getting and spreading COVID-19.”

As Coronavirus cases in the United States passed the five million mark, more and more people sought the need to get out of the house at the worse times—protests, going back to bars and parties, and family vacations. The majority of U.S. citizens are opting to stay local, choosing to stay off airplanes and opting for shorter road trips instead of international air travel and for good reason. Absent from the European Union’s list of 15 countries whose tourists are allowed to visit is the United States.

Once one of the world’s most formidable travel credentials, the power of a USA passport has withered in the haze of the coronavirus, with borders looked down tighter than that vaults that contain all of the conspiracy theories of what is the real deal with COVID-19. With almost 200,000 deaths credited to the virus, most countries now view the United States and their tourism dollars with apprehension, proving that it doesn’t matter how much they want American greenbacks when US travelers could be carrying the deadly virus with them no matter how asymptomatic they appear.

Now with constraints easing up for some destinations, Americans are still on the restricted list for approximately 200 countries, but the Big 12 that left their doors open offer simple entries [think a temp check before and after boarding and a COVID-19 test before getting your passport stamped] into foreign land. It’s worth pointing out that anyone that boards an international flight should check with the airline and the US Embassy prior to finalizing travel plans, and oh, pack a couple of comfortable, full cover masks.

So without further ado, here are the nations where US passport holders can visit without quarantining for days or weeks and jump right into living it up in a new land.

Albania

Albania

Perhaps the most underrated Mediterranean destination in the entire world is Albania, which sits just across the Adriatic Sea from Italy, The former communist country recommenced international commercial in June. Known for its scruffy mountains, glistening beaches, and fortress towns, Albania was closed to foreigners for much of the 20th century. The first set of inquisitive travelers found a land where ageless codes of conduct still held influence and where the wind shrilled through the exhausted remnants of half-forgotten ancient Roman and Greek sites. A quarter century later after throwing off the constrains of communism, Albania’s gorgeous mountain are the perfect backdrop that rivals any other Mediterranean country.

Antiqua & Barbuda

Antigua & Barbuda

Their tourism site screams, “Escape 2020 and visit Antigua and Barbuda, where we’ve got the sun, the sea and plenty of much needed space.”

Antigua’s ribbed coasts embrace dozens of picture-perfect coves splashed by mesmerizing powder-blue water, while the secluded bays provided sanctuary for everyone from pirates and yachters. If you can pull away from that plush beach towel, you’ll unearth divergent English overtones to this island including the humming capital of St John’s, in the splendid English Harbor, and in the bygone forts that pay homage to its colonial past. At the same time, you will discover that Antigua classic Caribbean, full of story-inspiring villages with a liquor-infused smoothness that make the wide-smiled locals even that much more appealing.

The flamingos of Aruba

Aruba

U.S. citizens who want to escape our bitter winters have catapulted Aruba into the most visited island in the Southern Caribbean. The inducements are apparent: abundant all-inclusive resorts, miles and miles of famous white-sand beaches, and the delightfully condensed capital of Oranjestad. Now it’s welcoming Americans who want to escape the coronavirus lockdowns. Here is all about fun in the sun.

Punta Cana in the Dominican Republic

Dominican Republic

With magnificent mountain panoramas, desert backwoods, redolent colonial construction and beaches everywhere, The Dominican Republic is one of the most geographically diverse countries in the Caribbean. The coastline defines the DR and doubles down on its diversity with palm-lined white-sand beaches in some spots and rocky cliffs in others. You also get your fair share of dunes landscaped by the winds and placid mangrove bayous. With plenty of resorts that can deliver your every vacation need, the aquamarine waters showcase the temperature seas where migrating humpback whales play where pirates once ruled. Add unbeatable scuba diving and water sports and you have a grand vacation awaiting you.

Kosovo

Kosovo

Europe’s newest country, Kosovo is an enthralling destination at the heart of the Balkans. The country happily gives visitors implausible hospitality, delightful mountain towns, grand hiking expeditions, and Serbian monasteries awash in medieval art…and that’s only the beginning.

When Kosovo professed its independence from Serbia in 2008 only half of the world’s countries diplomatically accepted it with nearly 100 unaccepting. The past tragedies are hard to miss with their roads peppered with memorials to those killed in the 1990s and NATO forces present to guard the monasteries. For the naysayers who have never set foot in Kosovo will tell you otherwise, it’s entirely safe to travel here. Because of this reputation, Kosovo sits as one of the final off-the-beaten-path destinations in all of Europe.

The Maldives

The Maldives

Maldives has perhaps the finest beaches in the world. With an immaculate beach on nearly every one of the nation’s 1200 islands, you might be inclined to be bored with such perfection. To a person, most agree that you won’t find whiter-than-white powder sand and incandescent aqua-blue water like this anyplace else on earth. This truth alone easily produces one million plus visitors annually to this petite, secluded and otherwise little-known Indian Ocean utopia. Unparalleled luxury coupled with a remarkable underwater world makes the Maldives an understandable selection for a genuine vacation of a lifetime.

Chitzen Itza in Mexico

Mexico

Mexico’s pre-Hispanic peoples erected some of the world’s boundless archaeological shrines, including Teotihuacán’s soaring pyramids and the superb Maya temples of Palenque. The Spanish colonial era left stunning towns full of tree-shaded arcades and opulently-chiseled stone churches and homes, while the modern Mexico has seen a swell of abundant art from the likes of Diego Rivera and Frida Kahlo. World-class museums and galleries detail the country’s intriguing history and its endless creative vitality. Popular culture is just as vibrant, from the visionary fusion cuisine and street art of Mexico City to the breathtaking handicrafts of the indigenous populace.

Serbia

Serbia

A landlocked country in the center of the Balkans, Serbia is pleasantly off the tourist track and offers a little something for everyone. The art nouveau town of Subotica revels in its Austro-Hungarian heritage; the unconventional Niš reverberates to the clip-clop of Roma horse carts, and minaret-dotted Novi Pazar prods the most blessed of Serbian Orthodox monasteries. Time-honored wine regions and thermal spas clasped in rolling hills date back to Roman times. On the slopes of Zlatibor, Kopaonik, and Stara Planina, ageless customs coexist with après-ski bling, while the scenic Tara and Đerdap National Parks overflow with the prospects of rafting, hiking, biking, and kayaking.

Tunisia

Tunisia

Although its place on the map is a slender wedge of North Africa’s massive horizontal expanse, Tunisia has plenty of history and varied environmental beauty that would envy many a larger nation. With a temperate, sand-fringed Mediterranean coast, fragranced with sea breezes and jasmine, Tunisia is an elite land for a forthright sun, sea, and sand experiences. Outside the beaches is an electrifying, unappreciated destination where divergent cultures and implausible extravagances of landscape—the Sahara and forested coastlines—can be explored in just a few days.

The Blue Mosque in Turkey

Turkey

Located in the Mediterranean and connecting Asia and Europe continents that are separated by famous Bosphorus, Turkey is a unique destination that welcomed last year about 40 million tourists. The country that has always been a hub for cultural interaction and home to varying climates inspires the visitors today with its history, nature and gastronomy that reflect the diversity of civilizations for centuries. Located at the crossroads of cultures, Turkey has a distinctive understanding of art and fashion, which is the synthesis of tradition and modernity.

The post Itching to Travel? There’s 10 Countries That Still Want U.S. Travelers appeared first on Media Guy Struggles.

**Exclusive from ALO magazine.**

The pandemic and social justice are dominating the headlines—as they should—this summer. For me, the impact on my normal travel is starting to weigh on my being and I’ve been searching for solutions as I watch the growing list of countries that don’t want U.S. travelers potentially bringing Coronavirus into their lands.

I was excited to see a small list of countries open to U.S. citizens without restrictions: Albania, Dominican Republic, Kosovo, Maldives, Mexico, North Macedonia, Serbia, Tunisia and Turkey. The one that stood out the most is Turkey. With non-stop flights from multiple U.S. cities, including my home base of Los Angeles, I imagined Turkish Airlines incredible business class whisking me to Istanbul from gate to gate in around 13-and-a-half hours. What the worst that can happen up in the air for half a day, right?

In the middle of my fantasy, CNN and Dr. Anthony Fauci screamed across my television, talking about second and third waves and the meteoric surge in COVID-19 cases throughout the States. It made me think twice about jumping on a plane this summer.

But while my summer travel is still pending, I imagined a way to work out my travel bug at home. How? Turkish cuisine, that’s how.

A little backstory for you…

Turkey is located at the meeting point of the Middle East, Asia and Europe with its geographic serving as one of the most critical routes along the Silk Road. Spices were incredibly valuable in the global trade. It is said the salt was just as valuable as gold. Imagine that. With that kind of history, it’s no wonder that Turkey has remained as the center of the global spice trade for centuries.

In the inimitable and delightful dishes of the Turkish cuisine, spices are never used in excess, but rather judiciously curated, ensuring that spices are just as important as the key base ingredients in every meal. Considering how rich the Turkish cuisine is in terms of spices, it’s certainly not a shocker that İstanbul has one of the most revered spice markets in the world.

Hosting visitors since 1664, the Spice Bazaar is one of the oldest covered bazaars in İstanbul. Situated on the European side of the city, the Spice Bazaar is a historic landmark spread across a large area where various genuine items that belong to the Turkish culture as well as all kinds of spices are sold.

Let’s dive into some of the most popular spices of the Turkish culinary culture:

Bay Leaf—Grown in many regions across Turkey, the bay leaf is a spice that has long been used in the Turkish cuisine with its pleasant smell and distinct aroma. Consumed in main dishes and salads, bay leaf is dried before being used in various areas such as dishes, sweetened fruit juices, tomato pastes, pickles and soups. Bay leaf adds zest to meat and fish dishes with its aroma. Particularly added to sauces used for meat dishes, bay leaf is also used to marinate fish, in pilaf, fish soup as well as in the bottom of the pot while boiling turkey and chicken. When bay leaves are placed inside large fish during grilling, the fish meat will absorb the smell and taste of the leaf, gaining a very delicious aroma.

Cinnamon—The king of the sweets. Obtained from the bark of the cinnamon tree and known for its strong and sweet flavor, this spice is widely used in the Turkish cuisine in both desserts and salty dishes. It is used in all types stuffing including stuffed mussels, seasoned rice, dried fruits, and chicken dishes that create a special flavor unique to this cuisine. As a sweet spice, it’s also useful to cut down the sugar intake, becoming an indispensable part of Turkish desserts. It plays the lead role in cakes and traditional Turkish puddings such as sütlaç (rice pudding), kazandibi (white pudding with caramel base), and muhallebi (milk pudding). Add a stick of cinnamon while brewing tea to add extra flavor in place of a processed sugar cube.

Clove—When combined with cinnamon, clove offers decadent flavor and because of that it is widely used in cakes and desserts, tarts and fruit. In many Turkish restaurants, and in meat and kebab restaurants in particular, it is served after meals with onions and garlic to eliminate bad breath. If you have a toothache, you can bite down on a clove and it will lessen the pain (it works, trust me!).

Cumin—A member of the parsley family, it’s used to spice stuffing, meatballs, and soups, and it is an indispensable ingredient agent in meat sauces and foul beans (breakfast dish). Used as a medicinal herb since the ancient times, the black cumin seeds contain approximately 100 different essential elements including carbohydrates, minerals, proteins and fatty acids.

Mint—The dried version is widely used in soups, mantı (Turkish dumplings), and on cacık (a yogurt side dish), while fresh mint is added to salads and served as a calming tea steeped in water.

Red Pepper Flakes—Grown in the Southeastern Anatolia region, this spice is added when you want to add heat to recipes. Most restaurants serve it in tableside next to the salt and pepper. It can be added while cooking meat sauces, soups, legumes (beans and chickpeas), and stews.

Rosemary—A versatile spice used fresh or dried in red meat dishes, poultry and stews thanks to its pleasant taste and aroma. It’s sometimes added to omelets and soups or to the raw dough of breads and pastries. Most home chefs add a teaspoon of dried rosemary to their potato puree for a distinctive Turkish taste.

Saffron—Cultivated in Safranbolu saffron usage originated in Ottoman cuisine. Saffron is typically diluted in rose water or vinegar for pilafs and meat dishes. It is also the critical element of milk pudding recipes due to its pungent aroma and hay-like taste.

Sumac—One of the most widely consumed spices in the Turkish cuisine, sumac gives the dishes a sour and piquant taste together with a pleasant aroma. The spice comes from the crimson part of the sumac plant before grinding it together with table salt. It is popular when mixed with red onions or regular onions and parsley to be eaten as salad or mixed into yogurt as a dip.

Thyme—As a species that naturally grows in the Aegean and Mediterranean regions, classic thyme is produced by drying and crumbling the leaves. It can be used poultry or lamb marinades. A simple pinch of pinch of thyme in a bowl of olive oil as a dip for fresh bread is also very popular. Fresh thyme is preferred especially in salads for both its taste and aroma. Many choose to place a small twig of fresh thyme in olive oil dispensers to add zest with the aroma of thyme.

Cinnamon

Cumin

Mint

Rosemary

Saffron

Sumac

Thyme

The post Try Turkish Spices to Cure Your Pandemic Woes appeared first on Media Guy Struggles.

I’ve spent parts of Ramadan all over the Middle East including Lebanon, the Sultanate of Oman, and Syria. Without creating serious debate, one of the best places for anyone to be during the holy month of Ramadan is in Turkey. Here, the solidarity of the holiday reaches its peak while honoring many of centuries-old traditions across all parts of the society.

For many outside of Islam, it would be easy to put Ramadan into a bucket of religious holidays, but truthfully it is much more than praying multiple times a day and fasting from before dawn until night. It’s also as much about bringing people together as much as any other kind of biased opinion you may have heard other the years.

In Turkey, Iftar is a daily celebration of the breaking of the fast. Tables are elaborately set where families, friends and neighbors gather around the same table to feast on dishes that are prepared throughout the day. When I recall Ramadan traditions, the first to come to mind are crowded Iftar dinners, delicious treats, and home chefs revealing their culinary skills.

These rich dinner tables, extraordinarily adorned with a large variety of dishes, are an indicator of the hospitality and family values—with very few countries more adept at it that the Turkey people. Iftar is also where you discover that the centuries-old tradition of helping the poor and those in need shine bright. It’s a place where you can invite the needy over for Iftar, or prepare a special dinner for them for a greater sense of community. Even better is the incredible amount of hot food distributed to thousands of people by institutions, organizations, and of course, the locals.

Foods most frequently served on the tables include regional and traditional varieties of lamb and beef dishes, vegetable and legume dishes, soups, pilafs, dates, olives and cheese varieties, soujouk (fermented halal sausages), fattoush salads, various pastries and pies made of thin sheets of dough.

One these long summer days, there isn’t time for more than formal meal, but in the true underlying meaning of unity, Sahur is prepared and consumed in the wee hours of the morning. Only members of the household attend this meal, proceeding the upcoming 12-15 hours fast of the coming day.

Sahur comes from one of the oldest traditions of the month of Ramadan, the mesaharati (or the Ramadan drummer) wandered from one street and neighborhood to another, informing those who fast about the approaching Sahur time. This tradition, which started to make sure that nobody would miss Sahur in an era when not every household had a clock, may have lost its functionality today but symbolically, it continues across the entire country. The drummers are rewarded for their month-long effort to wake up the people by collecting tips on the last night of Ramadan. Sahur tables are highlighted by lighter dishes like yogurt parfait, dates, fruits, toast with lebne dips and cheeses, and the all-important freshly-brewed chai.

An essential part of Ramadan centers on the “Ramadan pita.” In Turkey, it is a traditional delicacy of the cuisine. In pre-COVID days, pita queues in front of bakeries start hours before iftar. These days, takeaway isn’t as readily available, so breakout your chefs hats and baking sheets and let’s make some delicious Turkish pita.

Ingredients
• A pack of yeast (25g)
• 2 water glasses of warm milk
• ½ dessertspoon of sugar
• ½ water glass of warm water
• ½ tea glass of oil
• 1 tablespoon of salt
• 5 ½ water glasses of flour (more if necessary)

To be used while shaping the dough:
• 1 tablespoon of flour
• 5-6 tablespoons of water
• (Mix the flour and water well; it must be a fluid mix so add more water if necessary)

To apply on the pita:
• 1 egg yolk
• 1 tablespoon of oil
• 1 tablespoon of milk
• 1 dessertspoon of yoghurt
• Plenty of sesame
• Black sesame

Preparation

Put the yeast, milk and sugar in a deep bowl and keep for 10 minutes (until the yeast melts). Add the remaining ingredients in order, knead the flour, and after it thickens, wait for 40 minutes after it thickens (ensure it is a soft dough that does not stick to your hand). Divide the dough into 2 or 3 pieces.

Sprinkle some flour on the surface and take some flour on your hands before spreading the dough. Give it a circular or oval shape. Place the spread out dough on a tray that is either previously oiled or lined with a baking paper. Also sprinkle some corn flour on the tray so it won’t stick. Immerse your hands in the water-flour mixture and give it a square or lozenge shape by first pressing on the edges and then on the middle. The trick is to keep on immersing your hands in the water-flour mixture so that the shapes won’t disappear during baking. The dough is left for half an hour to leaven and the same procedure is repeated on the shaped parts to make sure that they will last. Finish off by applying the sauce on and sprinkling a lot of sesame and black sesame.

Bake in an oven pre-heated to 200°C until golden brown.

Note: This article originally appeared in ALO magazine.

The post Making Turkish Pita: The Ramadan Way appeared first on Media Guy Struggles.

(*) SIDE NOTE: By the way, I would have guessed this
would happen. I remember my first trip to Syria in 2009. There I was at a Syrian
Tourism Department a press conference. [Yes Syria had a tourism department long
ago. I was one of their public relations stars and was able to get their
USA-imposed travel warning lifted eighteen months prior to the start of their
civil war. (Yeah, yeah, I know!…they should have listened a little bit more.)
Anyway, at this presser, my friend and colleague, Ally Miola (editor of Business
Traveler magazine) implored the Syrian Minister of Tourism, Dr. Saadallah Agha
Alqalah, to lift their Facebook ban because Syria was “better than that.” Of
course that immediately prompted him to end everything right then and there. Months
later Facebook was lifted. I mean, even Syria knew than banning social media
was badness. Bottom line, have media savvy advisers around you and good things
happen. Have ignorant media advisers around you and bad things happen…it’s that
simple.

Guy Fawkes masks used to have a higher Q rating that many PMs.

So I’m guessing now that Erdoğan’s week didn’t go
quite the way he envisioned it. Why? Because before Thursday, most people on
our little blue planet barely knew his name. As a matter fact, I would wager
that those little funny masks every would-be rebel is wearing had a better
Q-rating that Erdoğan. Instead #DictatorErdoğan sent millions of non-Turks
scrambling to Wikipedia to figure out which new bad guy on the block was trying
to force his way into the infamously elite club of Social Media Blockers
started by the collective of Iran, Egypt and North Korea.

• “Twitter, Facebook
  and YouTube have to respect the Turkish Republic’s laws…Turkey is not a
  banana republic.”
• “We won’t allow
  the people to be devoured by YouTube, Facebook or others.”
• “We will not leave this nation at the mercy of
  YouTube and Facebook”
• “I cannot understand how sensible people still defend
  Facebook, YouTube and Twitter…they run all kinds of lies.”
• “If Twitter, Youtube and Facebook will be honest; if
  they’ll stop being so immoral, stop attacking families, we’ll support
  them.”
• “We now have a
  court order… We’ll eradicate Twitter. I don’t care what the international
  community says. Everyone will witness the power of the Turkish Republic.”

Glorious Bodrum, Turkey

UPDATE (5/21/14): Apparently, this ousted PayPal exec didn’t read this column. Ugh…think twice before hitting the send button!

The post Twitter, mwitter! appeared first on Media Guy Struggles.

I just cracked a Skyfall DVD and seeing Daniel
Craig cycling across Istanbul’s Grand Bazaar conjured up memories of a top
secret mission press trip The Media Guy recently took to Turkey. I needed to get it all
down in writing so you can take a similar trip if you so choose. Only 13 hours
from Los Angeles and eight hours from New York.

Get to the Greek

The winding road to the Upper Greek House ($80-$150/night;
+90 384 353 54 13) leads you to the top of the grand old Turkish village of
Mustafapasa in Cappadocia. The high-end bed and breakfast is an actual villa
that has been delightfully restored by John and Judy Warmerdam, its American
owners, who sit with you in their comfy Internet-ready living room lounge area.
Each sleeping room is a bit different; however. I was in the cave bedroom with
a grand fireplace and the thickest, most luxurious blanket that I have ever had
the privilege of sleeping with. The expansive bathroom was appointed with what
felt like ancient Greek/Turkish marble and sumptuous bath products.

The Sky Chef is your personal server and concierge.

• Overall:
  A. What could be better than an airline that celebrates the humanity of the
  airline traveler?
• Beauty
  Factor: B+. Smart designers can turn normal materials and methods into art.
• Seats/Lounger:
  B. A little difficulty maneuvering the first hour of the flight. At the end, it
  was my most amazing sleep in flight.
• Bathrooms:
  A+. Roomy! Functional! Nice touches.
• Entertainment:
  A. Excellent.
• Dining:
  A+. You know when the chef comes out in full uniform, including his puffy white
  chef’s hat, and shows you all of his wonderful selections of mezzas and main
  courses. I did, and it was amazing. The chef spent (literally) 15 minutes
  explaining the ingredients and the provenance of some of the “fresh and never
  frozen” dishes from the menu. This touch remains the most outstanding differentiator from any other business class travel I have experienced.

Cream of asparagus with olive chutney bruschetta.

Meals:

Seafood mezza: Nova Scotia lox with dill sauce, jumbo shrimp and
greens.

Breakfast: cheese omelet with cherry tomatoes, fresh fruit
and cheese plate.

I
really enjoyed the international flavors of the extensive selection of
liqueurs, whiskeys and wines. What caught our attention were the Turkish wines
and beers. On my flight, here were my category favorites (yes I tried them
all): beer: Efes Pilsen; liqueur: tekel Ozel Uretim; red wine: 2006 Doluca
Karma; and white wine: 2009 Kavaklidere Narince.

Bring 007 home for a Staycation Turkish Experience

The post TURKISH DELIGHTS appeared first on Media Guy Struggles.

Isfahan, Iran…The cool blue tiles of Isfahan‘s buildings mix with the city’s majestic bridges, beautiful gardens and immense bazaar.

 

Sinai Desert, Egypt…Since the beginning of time, it seems the Bedouin men of the Sinai were never done drinking tea or coffee. Legend has it that any man who broke a coffee cup would be obliged to buy or make two new ones for the mess. This pact produced jokes at the expense of anyone so unfortunate as to break one. In the process the bonds of friendship were formed.

Essaouira, Morocco…The gateway of Essaouira transports you to a land Essaouira is celebrated for its cabinetmaking and lemonwood carvings. Common to the city is thuja. The arborvitae, or tree of life, is said to inspire artists from around the world.

Cappadocia, Turkey…Nature’s powers are alive in the fairy chimneys of Cappadocia. The moonlike landscapes are formed by the continual erosion of the volcanic landscape by the wind and rain. Many say that if you leave Cappadocia without visiting here, your entire journey would be a waste.

Gabes, Tunisia…Accessible only by channeling across by boat, Gabes—a maritime oasis with over 300,000 palm trees—is a mesmerizing dream in the mist of the arid Tunisian countryside.

Petra, Jordan…”No hurry, no worry!” says the Jordanian fruit salesman as he provides refreshment near the famed stone city.

Doha, Qatar…Olivier Rochus of Belgium (in blue) dashes to make a return to Davide Sanguinetti of Italy at the Qatar Mobile Open.

Originally published in ALO magazine (www.alomagazine.com) by The Media Guy (that’s me!, Michael Lloyd).

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