Next Stop: Oahu

Rare Underwater Scooters, Podium Raceway Go Kart Racing ,Wet N Wild Water Park, Tiki Grill and Bar, Aston Resort, Makana With Lono and Lopaka























00:00-00:05 Aloha, I’m Jon Olson. Welcome to Next Stop from the most isolated, and populated island in the world.
00:06-00:20 Next Stop Oahu intro
00:21-00:38 JON: Oahu is the gathering place, and on this episode I gather some of my family and friends, my ohana, to share in the fun. We will show you an underwater activity found in very few places in the world, and we’ll mesmerize you with the tunes of Makana and his magical musicians. All this and more on Next Stop Oahu, the fun starts now.
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00:42-00:52 JON: Oahu is the gathering place, so I have gathered some of my friends and family, my ohana, for a day of fun. We are going to kick it off at Podium Raceway and then we will splash it up at Wet N Wild, but first, I have the need for speed with my ohana.
01:01-01:56 JON: This place is awesome.
MARK: Thank you.
JON: Now how long has this been here? You brought this from California kind of recently, right?
MARK: Yeah, that is correct. I came to Hawaii about 5 years ago, we were looking for a venue to do indoor entertainment, cart racing is real big there, so we decided to start looking for a building and bring it here.
JON: What is the process, you gotta go over there to the computers, you gotta get signed up, get your little card.
MARK: What you do is just come in, and on the kiosk, we have an electronic kiosk, you punch all your information in there, your email address, your facebook, walk right up here and it puts you in a race.
JON: So the kids actually get to have their own little drivers license, they must love that.
MARK: Yeah they love it. They got their picture on it, and it keeps all their information on so, once they sign in one time they don’t ever have to do that again, they can come back at anytime. Your information is on there, if you have 2 or 3 races left, swipe it and you can race again.
JON: So who loves it more, the kids or the adults?
MARK: Oh you know what? We run about 5 adult races for every kids race, so what does that tell you?
02:05-02:11 MARK: Ok Jon, that’s it, your history, your going to be last.
JON: Whatever dude, you’re going down. So is hot wax over there.
02:37-02:57 JON: Man that gets your adrenaline pumping, that was awesome.
MARY: I couldn’t catch you guys.
JON: Did you guys have a good time?
JON: So did I. Before we go to Wet N Wild, we have a special presentation for you guys. Alright!
ALL: Cheering.
JON: Thank you very much.
03:05-03:35 JON: So here we are at Wet N Wild, but we are obviously not in our Wet N Wild attire, so girls you have got 5 minutes, you go that way, guys we go this way, meet back here with your swimsuits. Go, it’s a race! Boys win!
ROBERT: Yay, boys on three!
JON:OK the girls finally arrived, everybody before we have some fun the sun is out, we have to protect our skin,everybody gets a squirt of sunblock and then you get to go play, Robert, you are first. Go play.
ROBERT: Yesss!
03:54-04:34 JON: I’ve sent my ohana off to enjoy the water park, there is lots to explore. Eddie, where do we even start at this place?
EDDIE: Well, depends. If you have kids we have many different areas for kids.
JON: What’s this? This is just a big cruising pool right here?
EDDIE: Yeah, right behind us in our Hawaiian Waters wave pool, it’s our man made wave sort of attraction here at the park.
JON: I also saw some people surfing over here, I’m not sure if that is going to be me or not.
EDDIE: You know, it takes a lot of good core to get on that boat, but basically what the floor rider is is a stand alone wave where you can either body board, or use a skim board which is similar to a snowboard.
JON: Oh cool.
EDDIE: So if you can snowboard you can definitely ride the floor rider.
04:41-05:11 JON: This looks like a ride for the real men, so we have got Charles. Mike, Johnny, and this Jon. Tornado time. We had a great day here today, did we have fun?
ALL: Yeah!
JON: Highly recommend Podium Raceway and Wet and Wild, for your ohana day on Oahu.
ALL: Aloha!
05:15-05:16 Next Stop logo
05:18-05:22 JON: Stick around, coming up on Next Stop, one of the most unique water activities in the world.
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05:26-05:52 JON: Admitted to the union in 1959, Hawaii, our 50th state, is the most isolated population center on the face of the earth. China is 5,000 miles away, Japan 4,000 miles away, and the nearest population center is California, some 2,400 miles away. Now even though we might be far away from you right now, you never feel lonely in Hawaii, truly one of the worlds premier travel destinations. Book your Hawaiian getaway today at
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06:00- 06:45 JON: We’re in Hawaii Kai marina heading out to the pacific to experience on of the most unique water activities you will find anywhere in the world, but you will find it on Oahu.
BOONE: Are you guys familiar with the Hawaii Five Oh show?
JON: Oh yeah.
BOON: Yeah. We’ve got some filming grounds right over here, this brown house with the shiny windows, it’s like an aspen style looking one? A bunch of like famous celebrities like Dog the Bounty Hunter lives on the beach, we’ve got some musicians, things like that. A lot of movie stars. Also in the introduction of Hawaii Five Oh? They use this whole bay, they take a helicopter and zoom in and they shoot down, and then if you guys are staying in Waikiki, this is the opposite side of Diamond Head from what you are looking at.
06:50-07:18 SAM: Alright everybody, so basically here is the alien you guys are going to cruise around on today. We know it is bizarre looking, but it is a really good water toy, you guys are going to enjoy it. How it works is we have a dive tank here on the front, which we will have in a second, it’s not there yet. And that pumps fresh air right into the dome here. So you’ve got fresh air coming in right in front of your face, and all the old air is coming out these holes here in the back, it’s really cool, and the only thing you guys got to be responsible for is pulling the trigger and steering around.
07:44-08:21 JON: Sam, we’ve done a lot of water sports all around the world and this is the first time we have ever seen scooters, where did you find these things?
SAM: I was on a surf trip about 6 or 7 years ago, and met a guy at the bar actually and started chatting, 2 years later he came at me with this proposition and told me that he wanted me to start this over here, he thought it would be a good fit for Hawaii.
JON: It’s a great fit for Hawaii.
SAM: Yeah, I mean it ties the gap between snorkeling and scuba, and a lot of people don’t want to go through the whole process of getting their dive card and all that and so it’s a good fit, and for non swimmers as well.
08:22-08:40 JON: So Charles, you are 10 years old. Not many kids get to go on underwater scooters. Your first time, was it what you expected, and would you do it again?
CHARLES: I definitely want to do it again, and it was kind of what I expected but kind of better than what I expected.
JON: Nice.
CHARLES: Exciting, more.
JON: Good opportunity. High five.
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08:50-10:33 JON: We are staying once again with our good friends with the Aston Hotels and Resorts on Oahu, which is a good thing, because there is a huge variety of properties here on Oahu, right Cara?
CARA: Absolutely, and variety is the spice of life.
JON: It is, I agree
CARA: Yes absolutely, so we have something for everyone, whether you are young or young at heart, whether you are a family or single, or a couple travelling together.
JON: If you are looking for luxury, you’ve got that.
CARA: Absolutely.
JON: The Aston Waikiki Tower is just absolutely beautiful.
CARA: Right, we have budget, moderate and upscale, and the Waikiki Beach Tower is our most luxurious property, with full service, so you get the beauty of the condominium, the space, and the great price.
JON: Now if you are looking for something a little bit more moderate, the Circle Hotel, some great values there and that is a really fun property, and it is in a circle!
CARA: Yeah, well you know the Circle is one of my favorite properties, one of the reasons why is because of its location, you can’t get that close to the beach and consider yourself a moderate property. And you are correct, it is shaped like a lantern, and it’s Fung Shui, and nowdays when it’s very important to have all the good vibes, you know, coming at you, and so all the bad spirits go straight up to the roof.
JON: I love it. And this property that we are staying at, The Waikiki Beach Hotel is right across the street, and you’ve got great shopping right here in the lobby, another perfect place for families.
CARA: One of the nice things about Aston Hotels and Resorts is we have, not only do we have a great price, but we have a great value. Obviously value isn’t about the price, it’s about what you get, what you pay for that price.
JON: Absolutely.
CARA: And with our Aloha Book, and having over 2,000 dollars worth of savings especially here on Oahu, even when I look through it, I get surprised. Ooh, we have this in the Aloha Book?
10:37-10:38 Next Stop logo
10:39-10:45 JON: Coming up on Next Stop, a royal celebration at the Royal Hawaiian Waikiki, and Da Kine Grinds.
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10:48-11:09 JON: Duke Kahanamoku is a legend here on Oahu, and was a true renaissance man of his day. He won several olympic medals in swimming, and was the first person to ever be inducted into both the swimming and surfing hall of fame. Duke was an actor. Duke was a lawman here in Honolulu for many years, and was the Hawaiian Ambassador, helping spread the aloha spirit throughout the world. Duke Kahanamoku, we salute your spirit.
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11:20-12:45 JON: We are at the Royal Hawaiian Hotel for a Tihati Productions Luau, now I know from experience living here, if I see Tihati Prodictions on the bill, it’s going to be good.
AFATIA: Oh thank you.
JON: Afatia, thanks for having us brother.
AFATIA: Thank you, how are you doing?
JON: Good to see you.
AFATIA: Alright, pleasure to be here.
JON: Tell us about this luau, and lets talk story about the story.
AFATIA: Ok, what we have here is actually what we don’t like to call a luau, and its what we call  Aha Aina, or what is traditionally known as a feast, or a get together.
JON: And there is entertainment happening around the perimeter right now, you’ve got guys pounding poi over there.
AFATIA: Absolutely. We have some fishermen showing some of their unique wares as well as some of the techniques that they did, and lastly we have our women which was pounding tapa, ancient traditional Hawaiian bark cloth, and it was something only women were allowed to do back in ancient days, so you know, this first act is kind of pre European contact with our activities, and kind of let everybody know some of the activities we used to do as Hawaiians before everybody came.
JON: Lovely. Act 2 I assume is the feast?
AFATIA: Act 2 is the feast, absolutely, Aha Aina, this wonderful feast, but it is a wonderful range of variety of food, from some traditional Hawaiian to kind of pacific fusion. And then finally act 3 is the actual production piece, the show piece, and it takes us on a journey. Earlier days, ancient Hawaiian days was known as Halumaua, this whole area, and so we kind of teach you about how this name came about, and what our Hawaiian people did to make this place significant.

12:51-13:16 ACTRESS: The most prominent and renowned of all our elite year kings, was King Kamehameha Nui, Kamehameha the great.
ACTRESS: And now we celebrate the Kalakaua dynasty in a medley of songs and dances written in their honor.
13:43-13:56 ACTRESS: Just down the road from here, a very new sensation was taking center stage. The world was being introduced to the pulsating beat of the drums from Tahiti, and to awe inspiring fire knife dancing from Samoa.
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14:17-14:33 JON: With 112 miles of coastline, Oahu is the third largest of the Hawaiian Islands, but it is also the most visited, thanks to attractions like Pearl Harbor, Diamond Head, world famous Waikiki Beach, and the state capitol of Honolulu, which is also home to the only royal palace in the United States, the Iolani Palace.
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14:40-16:44 JON: I’m with Michael at Tiki’s Bar and Grill, Waikiki’s premier locally owned restaurant. Before we talk about food that is such a passion here on Oahu, let’s talk about this drink, what is this thing?
MICHAEL: Absolutely. Well, we have a couple of new drinks, and a couple of new custom tiki mugs. This is one that has cruzan rum in it as well as red stag cherry flavored bourbon. We put in a little dry ice, and you can see it is off gassing right now. You have to drink it with a straw, but it chills the drink even more and it makes it exciting. You get to take the mug home.
JON: And this of course is one of your traditional drinks.
MICHAEL: Yeah, the lava flow right here, and then we also have, in a real coconut cup, our world famous mai tai.
JON: Alright, lets get to the food, because I live here on Oahu, one of the things that I notice is we have a lot of ohana BBQ’s on Sundays, and everybody potlucks and brings food. Food is so much more than an eating experience, its a cultural experience on Oahu, why is that?
MICHAEL: Absolutely. Well families get together and people want to give a little, time is so limited that you get to spend with family and extended family, so when you get together, you want to be able to share something good, something exciting, you want to be known as that person that is either bringing that speciality dish maybe, or that you’ve brought something maybe a little unique that other people in the family haven’t had in a while.
JON: Lets talk about what is on the table here because we haven’t eaten lunch yet and we’re kind of starving.
MICHAEL: Absolutely.We have an ahi salad, its like a nicoise style, jumping up to the plantain chips right there that have been fried, that is our poisson cru, and that is made with ono today, guava glazed BBQ ribs, excellent.
JON: You are well known for your food, but you are also well known for your nightlife, this place has a really good nightlife Friday and Saturday nights, you have live music tonight I think, its a Thursday.
MICHAEL: Yep, absolutely. But we’ve also had some unbelievable visitors from around the world stop in and see this is going on, and they have their regular day job back home but they are a closet entertainer, so they get up and they perform and have a good time.
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16:53-16:58 JON: Up next on Next Stop, slack key guitar artist Makana, with Lono and Lopaka.
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18:22-19:08 JON: The New York Times calls his music dazzling, Next Stop calls it mesmerizing and Makana and your band, you are an amazing gift to Hawaiian music, thank you for joining us.
MAKANA: Right on.
JON: Next Stop Oahu, this is probably the most special music segment we have ever done, because we are in your home.
MAKANA: We are, and  you know, hawaiian music comes out of the home, hawaiian music is a very personal thing. When the missionaries arrived back in the 1800’s, a lot of what was culturally hawaiian was outlawed, and a lot of the cultural  practices kind of went underground, so hawaiian music including the style that I am versed in which is called kehowu, or hawaiian slack key guitar, kind of went underground and became very personal and was only played in the home, so we wanted to share hawaiian music in the context that it was created.
19:23-19:55 JON: In Hawaii we talk story, right? And you talk story through your music. What is the source of it, besides the ancestors. What is the source of your music today?
MAKANA: The sense of place, it comes down to that. When you aloha someone, its an action, it is a verb, its not a noun, its a verb. You aloha, I aloha you. I aloha you means I recognize that whatever is lighting you up and making you alive, is the same thing that is lighting me up and making me alive. I celebrate that, and we are ohana, we are family, and so lets work together to create harmony. That’s aloha.
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21:33-21:53 JON: Thank you for tuning into Next Stop from my home, Oahu, the gathering place, and big mahalos to my friends and family for joining me in all the fun, I love you guys. Thanks to our shows sponsors, The Aston Hotels and Resorts,  Alaska Airlines and the Alaska Airlines VISA Signature card. We’ll see you next time on Next Stop. Next Stop, where will we take you next? Make good memories everybody.
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21:53-21:54 Next Stop logo


Next Stop: Cabo

Camel Ride, Nature Walk, Beach Hopping, Snorkeling, Art Walk, Gastronomy, Nightlife Bar Hopping Including World Famous Cabo Wabo.















00:00-00:05 JON: Hola, I’m Jon Olson. Bienvenidos to Next Stop from the lands end of Baja, California.
00:06-00:19 Next Stop Cabo Intro rolls
00:20-00:38  JON: Welcome to Los Cabos, home of Cabo San Lucas, world renowned for it’s good times, which of course we will dive into on this episode. We’ll also take you to San Jose Del Cabo and dive into the areas rich traditions, history, culture and art. More local music, more great friends, and more surprises await you on this episode of Next Stop from Los Cabos. The fun starts now!
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00:44-01:32 JON: We are with Cabo Adventures in the Mexican outback for a nature hike, and a ride on dromedaries. Dromedaries? You’ll see!
DAVID: Well we are going to do, we are just basically here, we are going to go in a semi circle, and then so Avalo, he is going to be waiting at the end of this hike. Please, move a little bit more that side, this is a 500 acre property, there is room for everyone and everyone, yes.
JON: Laughter
DAVID: Thank you, you have the same sense of humor.
JON: I like it a lot.
DAVID: Either laughing as nobody else sees it man, thank you for validating my jokes man. This, just like downtown Cabo, this is when all the wild creatures come out. Please follow this way.
01:37-02:21 DAVID: Let me get my laser pointer so that you can see what I mean, we are 100% eco friendly, we are pioneering this technique, right? So this dried flowers, they can be boiled and then they can be made into soup. The sap of the tree, so if you are walking in a place like this, if you don’t have a chap stick, this is what you can use as chap stick. Often time this cactus is used by birds to make a nest, that one in particular has been made by a woodpecker, which is one of the most abundant types of woodpeckers that we have here.
02:25 DAVID: Ah you know its very important for everybody to know that there is a type of snake that is called a taipan, this snake is one of the most venomous in the world because one drop of venom about the size of a tear, only one drop of venom about the size of a tear can kill up to 60 people. This type of snake that is one the fastest, one of the deadliest, we don’t have it here!
JON: OH! Laughter
DAVID: Just handing out information. Girls break it when you go to the park, girls dig it man,
02:58-03:07  SIDI: In Sahara Desert it is tradition. It is tradition of symbol of welcome, gratitude, love and honor.
JON: Salud, man.
SIDI: Salud
03:23-03:26 JON: Alright, hasta la pizza!
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03:46-03:51 JON: when Next Stop returns we’ll do a nature walk, and we will ride this bad boy.
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04:02-04:33 CAROLINA: Good morning everybody, welcome on board to Ocean Riders, you see we are going to use these nice faster boats of course everybody shoes off, and then on board you can bring all your person belongings. Show me your hands up like this, this one means stop I feel sick, this is emergency stuff, ok? But if we are so happy, show me carnival hands, how about everybody carnival hands? Whooo, here we go, The first stop is gonna be on the lovers beach, where we can walk and take some pictures.
05:07-05:27 CAROLINA: And about the snorkel, just remember to close your mouth all the time, and if it’s too hard for you, push the water out, just turn upside down and the gravity may come. Questions? We are ok? Ready guys?
JON: Si.
CAROLINA: Muy Bien! Let’s go see my babies.
05:49-05:50 JON: It’s like a porcipine.
06:05-06:47 JON: We started out by taking the boat out to lovers beach, and divorce beach. I have to ask, who’s idea was it to put lovers beach and divorce beach right next to each other?
CAROLINA: Because they waves.
JON: Because of what?
CAROLINA: The waves!
JON: The waves? Oh, I see.
CAROLINA: Because the lovers looks so flat, the water is so warm it is the opposite, it is the cold, and the rougher here.
JON: Bigger waves and the more nasty side.Yeah, the lovers beach is very passive, we saw lots of things, lots of formations in the rocks, from elephants to lots of things. And there are movies that have been filmed there.
CAROLINA: Yes, lots of mexican movies around.
JON: Even Planet of the Apes.
CAROLINA: Planet of the Apes, Troy, the TV show Heroes.
06:59-07:18 JON: Apparently you have been coming to Cabo for many years.
JOSE: This is my 5th year, and I have been doing Ocean Riders for about 3 ½ years.
JON: What is is about Cabo that you like so much?
JOSE: It’s 2 hours away, and its peaceful.
JON: And it’s safe though, isn’t it?
JOSE: Very safe, very peaceful, everybody is very courteous. It’s not like other places you go, so it is very safe.
07:25-07:26 Next Stop logo
07:28-07:55 JON: Golf in the Baja Peninsula offers a wide selection of courses located right here in Los Cabos, and this area is quickly becoming known as one of the worlds premier golf destinations. What sets these courses apart? The beautiful Sea of Cortez, which many holes lie adjacent to. Come experience golf in the Baja Peninsula and we guarantee you will be back. With such courses designed by legends like Jack Nicklaus and Greg Norman. Great Courses, great champions, great vistas, and great golf, in Baja Sur.
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08:07-09:14 JON: Cabo is home to some of the worlds best hotels and resorts, and Dreams in Los Cabos is no exception, this place is absolutely stunning. Let’s talk about all the beach activities, starting with the weddings.
YOLANDA: The wedding:
JON: Every night we’ve been here there has been a wedding.
YOLANDA: We have 300 weddings a year.
JON: 300 a year?
YOLANDA: We are the more popular company in Los Cabos for weddings.
JON: And the activities on the beach I love. You have putt golf, you have horse shoes, you have the I don’t know what you call it, it’s the trampoline where people can flip upside down, you have 2 beautiful pools, I can’t think of a better place for families, for children, what do people tell you about your property?
YOLANDA: That is what, that they have everything in one place that is the main thing, that they have found here a very high quality of service, premium beverage, and it’s simple, I mean they have everything here and they really enjoy this beautiful property.
JON: Another thing you have is a really warm, wonderful and smart staff.
YOLANDA: That feeling for you know, to receive of guests in this hotel, and they really enjoy that.
09:15-09:50 PEPE: I’m glad to be you know, everyday with the guests, it’s awesome.
JON: You seem like you love your job, you’ve got that big smile on your face.
PEPE: I got a beautiful hotel right here you know, there is nothing compared to this.
JON: There is no doubt about it. You have worked every day that we’ve been here, do you ever get a day off?
PEPE: Every day but Saturday, Saturday is my day off.
JON: And what do you do? What do you do for fun in Cabo?
PEPE: A little bit of drink at the beach, you know, a couple margaritas.
JON: Well you meet people from all over the world, you must have some pretty crazy vacation stories, and weddings like every single night.
PEPE: Not that I remember, what happens in Cabo stays in Cabo.
JON: Alright, we’ll we are gonna look you up tonight.
PEPE: Alrighty.
JON: Great to have you.
PEPE: Nice to meet you.
JON: Muchos Gracias.
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09:53-09:58 JON: Coming up on Next Stop we learn about gastronomy at a dietz in downtown Cabo San Lucas.
09:59-10:00 Next Stop logo
10:02-10:18 JON: J.D. Power and associates rated Alaska Airlines number one in customer satisfaction among traditional network carriers for the 4th year in row. Now, we’ve been telling you for the last year to fly Alaska Airlines, but don’t take our word for it, take J.D. Powers and Associates word for it. Book your trip today at
10:19-10:20 Next Stop logo
10:22-11:30 JON: Art knows no cultural boundaries, and tonight we celebrate art and history in downtown San Jose. Art is alive and well in downtown San Jose tonight, this is an art walk which happens.
ROSA LUZ: Every Thursday.
JON: Every Thursday
ROSA LUZ: Every Thursday, and it is from 5 to 9 and all the galleries are serving wine and new things that the artists are in town.
JON: Now you have several of your states represented in your gallery.
ROSA LUZ: I have almost every state in Mexico.
JON: Let’s start with the fruit.
ROSA LUZ: This is just a very colorful decoration for restaurants, or hotels, or your house.
JON: So what are some of your favorites?
ROSA LUZ: My favorite is the palo verra. And the ceramic is very intricate, very beautiful. It takes over 3 months to make one piece.
JON: Wow.
ROSA LUZ: So it is very detailed, very classy.
JON: what else do you like in here, there is so much to choose from.
ROSA LUZ: I love the blown glass from Guadalajara.
JON: That’s your home.
ROSA LUZ: Uh huh. Let me see what else there. Black clay from Oaxaca, that is absolutely pretty, it is one of the fewest places where the clay is completely dark.
11:37-12:02  ROSA LUZ: I want to show you some pearls, I was talking to you about,  and that what we are famous for, this is the pearl from Baja, the black pearls that we are famous for. The regular color pearls are white, and that is why we are very famous because it is black.
JON: I didn’t know that Baja was famous for black pearls.
JON: I learned something new tonight.
ROSA LUZ: We learn something every day.
12:03-12:28 ROSA LUZ: One the main attractions that we have in San Jose, it’s here, the galleries.The art galleries that present, and change the work.
JON: I like it all, I love that one, that makes me feel like I’m on vacation.
PATRICIA: That is a piece, that artist took it 4 years to do it. He started painting in 2005 and ended up in 2009. It’s an artist that doesn’t produce a lot, 10 to 12 pieces at the most.
12:34-12:45 JON: So much to see and do down here, but you have a guide that’s available through the hotels, and it’s free.
ROSA LUZ: yes, it’s free and we give it to any person that is interested in where to go and what to do in the historic district of San Jose Del Cabo.
12:51-13:55 JON: We are back where we started in front of the Mission in San Jose, we’ve done the art, we’ve had some wine, we’ve met some great people, but let’s talk about the history and the importance of this area, starting with the Mission.
MARIA: Yeah, this Mission is very important to us. We are at the location where everything was started, this Mission was built 1735, the Jesuit Mission, and it is one of the first ones they built in the southern part of the peninsula.
JON: So today when we arrived here at the town square, this place was jumping. What was happening here today?
MARIA: So they were celebrating the Corpus Christi. Corpus Chrisi is a celebration to celebrate the covenant that Jesus Christ made with the humankind. For instance, if you live under my commands, under the commands that are in the bible, under the same standard the humankind can have happiness. So we invite all your colleagues and friends, and visitors to come and enjoy and we can talk deeper and explore other areas.
JON: Muchos Gracias.
MARIA: Da nada.
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14:01-14:26 JON: With over 1 million varieties of desert plants, the Wirikuta was designed to honor both the cactus in its many forms, over 2,500 varieties of cacti here, and the traditions and culture of Mexico’s indigenous people. The Wirikuta also has 3 large pyramids made from large granite stones, each representing a different continent. As you stroll the grounds of these meticulously planned botanicals, it’s sure to impress you as you learn about plants from all over the world. It’s also a great place to just chilax.
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14:38- 16:20 JON: I learned a new word today, gastronomy, which means the art and science of good eating, it’s a very, very important word and Carmen here is an astronomy expert, especially down here in Baja Sur.
CARMEN: Thank you very much, I hope I can help you.
JON: The varieties of food in Mexico and Baja Sur is amazing, and healthy.
CARMEN: It is, as you can see here we have the lobsters, the sea bass, the tuna, the big shrimp.
JON: This restaurant  is beautiful.
CARMEN: It is.
JON: It kind of speaks to my heart, this is kind of what you expect, if I were to come here, this is one of the restaurants I would bring people here.
CARMEN:  Well you know this is a real Mexico, I mean you can see the colors, the lights, the dishes, everything is Mexico, the music. And the most important is you guys are coming to our country and you find out really good things like this is.
JON: We love coming to your country. We keep talking about how safe it is, and how much fun it is.
CARMEN: It is!
JON: And the Mexican people have such a wonderful spirit.
JON: I love how much fun you guys, you laugh with us, you get our jokes, or at least my jokes.
CARMEN: Thank you, you know Mexicans we are friendly and we as you say, we try to be happy every single day. And well, it’s nice to have our friends and tourists here, and welcome everybody.
JON: One of your main businesses here, and very important to the economy is sport fishing.
CARMEN: Yes it is.
JON: Fishing is very important to Cabo.
CARMEN: You are right. Fishing is a sport in Los Cabo that started like, more than 30 years ago. In Los Cabos we have a big tournament, a business tournament that is one of the biggest in the world, and it is a lot of fish to catch, I mean the big marlins, you know, for the fans of fishing it is paradise.
16:2117:04  JON: Your restaurant is awesome.
RUDY: Thank you very much.
JON: This feels like this in Mexico, kind of like the Cheers of Los Cabos.
RUDY: A lot of cute ladies
JON: I didn’t notice!
RUDY: You know how much is sober here.
JON: Let’s talk about what is going on behind us here.
RUDY: Oh yeah, we have tequilas. You can not say no because for sure you are never going to see it again.
JON: Then I definitely can’t say no.
RUDY: A little bit.
JON: So tequila honestly is another beautiful form of Mexican art.
RUDY: It is.
JON: It’s an art form.
RUDY: It is, it’s one, besides mariachi, it is one of our most representative.
JON: Yeah, and your food too..
RUDY: Our signature, and our food too.
JON: Salud.
RUDY: Salud.
17:25-17:25 Next Stop logo
17:26-17:31 JON: when Next Stop returns, we will mix it up with some of Cabo’s well documented night life. Viva Los Cabos!
17:33-17:34  Next Stop logo
17:36-17:51 JON: It’s a Friday night in Cabo San Lucas which means its time to party. Cabo Wabo is one of the most famous bars in the world, we’ll end our bar tour here with some live music. We are going kick it off at a few of the other local venues. I’ve invited some of my friends from earlier in the show, it’s time to play.
17:56-18:34 JON: I’m liking where this bar hopping started out. I’m supposed the meet Lilzy at Passion and I’ve never been here before but this place looks pretty cool and I am greeted by this…Hola Lilzy.
LILZY: Hi Jon, great to see you, welcome to Passion Club.
JON: This a pretty cool place.
LILZY: Yeah, it is a pretty cool place to start the party of Cabo. So they have this special shot, it’’s called bubble gum shot.
JON: I’ve never seen a shot like this, ever.
LILZY: And are you ready to start a party, yeah.
18:37-19:20 JON: Tell us about Passion.
MAN: Passion? passion is all about good cocktails, have fun, house music, the best.
JON: The streets of Cabo are jumping tonight, I’m here to meet my new friend Angel or Angel I think at Mandala. Let’s check this place out. Angel, what’s up my friend?
ANGEL: Hey what’s up? How are you doing?
JON: Lilzy told me you had something very special planned for me.
ANGEL: Definitely. This is the actually the house drink for all Mandalas. There is a mandala here, in Cancun, PVR and other places and the house drink actually came up from some people who came from Russia and showed igt to us.
18:33-20:19 JON: Cabo San Lucas has the great reputation for being kind of, a party capitol of Mexico. Do you think that fair?
JORGE: Um, the party Capitol of Mexico?
JON: I kind of hear that.
JORGE: I may say-YES!
JON: Let’s talk about this, because this is the drink.
JORGE: This is the Cabo Wabo tequila you know. This is aged over two years.
JON: So Jorge, what do you tell people who maybe have  never been to Cabo, especially to Cabo Wabo, why should they come here?
JORGE: We have a great, great place. We have great music, use of the place, it bounce on the lighting the sound system, everything is perfect and people enjoy to come here and have a good time.
21:21-21:24 BAND: Gracias, Muchos Gracias.
21:25-21:26 Next Stop logo
21:27- 21:53 JON: Gracias for joining us on Next Stop from Los Cabo’s, one of the friendliest, safest and most fun destinations of the year. Mucho, mucho, gracias  to Veronica and your wonderful staff, from top to bottom you guys helped put together another amazing trip. We’ll miss you guys, hope to see you soon. As always, big thanks to our title sponsors and good friends, Alaska Airlines and the Alaska Airlines VISA Signature card. Next Stop, where will we take you next? Make good memories everybody,



Next Stop: Newport

Oregon Coast Aquarium, Newport Celtic Festival And Highland Games, Marine Discovery Tours, Newport Farmers Market, Mo’s Clam Chowder, Mistral At Nana’s Irish Pub



00:00-00:04 JON: Hi I’m Jon Olson, welcome to Next Stop, from the dungeness crab capital of the world!
00:05-00:18 Next Stop Newport intro rolls
00:19- 00:32 JON: Welcome to Newport Oregon, home to some of the friendliest people on the Oregon coast, we’ll prove it. We’ll also bring you a celtic festival, and music from Brittany. All this and more on this episode of Next Stop. The fun starts now!
00:33-00:34 Next Stop logo
00:35-00:46 JON: The Oregon Coast Aquarium is one of the top tourist attractions along the Oregon coast, and was voted as one of the top 10 aquariums in the US. Its a wonderful place for families to spend a day learning about nature, and having fun.
00:53-01:41 JON: There are so many things to see and do here at the Oregon Coast Aquarium, but we start in the most visited of your attractions.
CINDY: Its been called the coolest 50 yards on the Oregon coast, it is very nice.
JON: I read that.
CINDY: Yeah, it’s Keiko’s old pool that has been created into 3 different habitats here. There are sharks, there are salmon in this one, bat rays, in the next one there are rock fish and halibut.
JON: Got some kids coming around, they’re intrigued just like adults
CINDY: We do, they love it.
JON: They can actually, you have overnight programs where people can actually sleep in sleeping bags here.
CINDY: We do, you can spend the night here if you want.
JON: So what’s new at the Oregon Coast Aquarium?
CINDY:  We have an exhibit called Swampland that is new, and it exhibits 3 different types of  wetlands.
JON: Big snakes I’m guessing.
CINDY: Big snakes, and alligators, and all kinds of things.
01:48-02:07 JON: So this is one of your more popular exhibits, the sea otters.
CINDY: It is, the sea otters are adorable, yes, everyone loves them.
JON: But you have a lot of people who are beyond the full time employees, how many volunteers do you guys have?
CINDY: We have 400 plus volunteers, and we literally couldn’t do what we do without them,  they are wonderful. Speaking of which, would you like to meet one of our volunteers?
JON: I’d love to.
02:15-03:31 JON: This is my boy Howard here, he is a volunteer here at the aquarium, and he’s got  something hopefully in store for us here at the tank, what are we going to do Howard?
HOWARD: Well, if the octopus cooperates, which it does not look like it, he should come out, he should climb up and we should be able to feed him him, and it is quite an experience.However, it does not look like he is going to cooperate.
JON: He’s just hanging out down there on the bottom like he’s just taking a nap. This one definitely looks hungrier.
HOWARD: Yeah, this one was fed a whole lot lighter this morning with the idea that you guys might be coming, and uh, he’s probably younger than the other octopus, easier to work with, pretty comfortable, trying to convince him to take something out of the food bowl.
JON: What is that?
HOWARD:  When he works hard he takes in more oxygen and was just exhaling. He takes a deeper gulp of water and extracts oxygen and exhales soon that oxygen. I just want to make sure that he gets up on your arm, too fast, I’m going to pull him off. That’s all.
JON: He’s pulling me in! Look at that, look at that pull! Just look at the hickeys.
HOWARD: The octopus did it.
JON: Howard and I, it’s our story and we’re sticking to it.
03:37-4:05 HOWARD: So where we are standing now this is on top of Passages of the Deep. At one point this was one large tank, it was about 2 million gallons of water, there was no roof over the top, this was fully open, all I had was just small walkways around. There are definitely sturgeon in here, that’s a halibut, that one down there.
JON: The big huge one?
HOWARD: Yeah, the one that’s kind of got a forked tail. Leopard shark is right there, the sun gill is the big one, and the ones that don’t look a whole lot like sharks are spiny dogfish, which are sharks.
04:07-04:26 HOWARD: What you are seeing are juvenile chinook salmon.
JON: Well obviously they are all treated very well, they get fed handsomely.
HOWARD: Oh yes.
JON: You’re such a nice guy Howard.
HOWARD: Oh heck yeah.
JON: How much do you love your job?
HOWARD: Oh its, I really do enjoy it. Yeah, it’s peaceful, its enjoyable, its just fun.
04:32-04:33 Next Stop logo
04:35-05:17 JON: We are in downtown Newport, right next to City Hall for some weekend culture, this happens almost every weekend.
KATIE: Every Saturday.
JON: The Farmers Market. Katie has been here for 17 years.
KATIE: 17 years, 17th season this year for Pacific Sourdough, 34th year for the Newport Farmers Market. So here we have some of our craft vendors, Earth Huggies, they make wonderful things for children, and here are some of the first Oregon strawberries of the season. It’s June, and strawberries are here and they are sweet and so delicious and people are just snapping them up, its like locusts, they are just crazy about them. The flavor is so much different than the commercial strawberries that you buy in the store, and you get to talk to the people that raised them.
JON: Do they give samples?
KATIE: I don’t know, do they give samples?
VENDOR: Yeah, go ahead.
KATIE: They do.
JON: I would love to try one, this one looks very juicy.
05:20-06:16 JON: Mmmm.
KATIE: Yeah. now that’s summer.
JON: It melted in my mouth.
KATIE: That’s summer.
JON: Usually you have to bite into a strawberry, this thing just melts.
KATIE: You’ve got some art glass, there is a woman who makes wonderful knitted and felted headgear, and scarves, really fun hats.
JON: Those look like fun.
KATIE: This is interesting, this is garden art made of recycled glass items that they put together, and is fun and nice repurposing. Exotic mushrooms that are raised in Eddyville.
JON: Are those real exotic mushrooms?
KATIE: Not that exotic, but I mean take a look at this, this is a lions mane mushroom, isn’t it wonderful? And they are delicious, meaty, wonderful to saute with, well just throw them into a pasta or just saute them along side a piece of fish, delicious.
JON: But what does this mean for your business, to be part of this?
DOMINIQUE: Oh it’s great, that’s how I make my living.
JON: Farmers Market?
JON: That’s great.
JON: So you’re selling enough to keep things going?
JON: That’s wonderful.
06:20-06:46 KATIE One of the things I love is to make something that people remember from their childhood, I want you to have that.
JON: Thank you.
KATIE: And maybe it will remind you a little bit of Denmark, if not Germany.
JON: I can smell it through the packaging.
KATIE: Yeah. I have been out here selling in some terrific downpours, and our customers still come, bless their hearts. They show up, they buy their bread, they buy their  produce, they don’t care. A little rain doesn’t stop them.
JON: Rain or shine, come to Newport and meet the bread lady. Thanks Katie.
KATIE Thank you.
JON: Great to meet you.
KATIE: Happy to be here.
06:51-06:52 Next Stop logo
06:53-06:58 JON: Up next, a personal tour of Newport, and we attend a local festival.
06:59-07:00 Next Stop logo
07:07-08:16 JON: Meet Lorna Davis, she is the Director of the Newport Chamber of Commerce, and who better to talk Newport history, and where better to start our chat than right here in the historic bayfront district.
LORNA: It all started right here, the settlers came to this area here for the oysters, and the rest is history.
JON: And the rest is history. You have a lot of active boats out here today, this is a very important part of Newport’s economy, isn’t it?
LORNA: It is. The bayfront is a very important part because of obviously the tourism aspect, but even more importantly, the fishing aspect, it’s got a lot of fisheries right here, a lot of processing plants, and our boats, our active fleet.
JON: So Newport is called on your signage as the friendliest place on the Oregon coast. It is a very friendly place, why is that?
LORNA: Well, we’ve always boasted ourselves as being the friendliest place, and if you go to some of the places, people are willing to help you, to talk to you. You always find a friend in Newport.
JON: You have what, five different distinct districts, this being one of them.
JON: What are the other ones?
LORNA: There is South Beach, Agate Beach, Nye Beach, the Bayfront and the Deco District.
JON: You mentioned Nye Beach.I’m guessing there has gotta be some serious beach front there.
LORNA: There is some serious beach front, but rather than talk about it, lets go check it out.
JON: I’ll follow you.
08:24-09:24 JON: We’re talking some serious beach here Lorna.
LORNA: We are.
JON: How much beach front is there in Newport?
LORNA: Miles of beach.
JON: Miles of beach
LORNA: As far as the eye can see.
JON: Miles and miles. There is a lot of beach here, there is so many things you can do. What are the activities people can do on the beach here when they come?
LORNA: Oh, they can do all kinds of things. People come to beachcomb, to play in the surf a little bit, safely of course. They bring their dogs, their kites, their friends, and they even do some bonfires on the beach in the evenings.
JON: Obviously tourism is a big industry here in Newport.
LORNA: It is.
JON: There are so many places for people to stay.
LORNA: There are. There are over 1,700, or maybe even better hotel rooms and various places for people to stay. Bed and breakfasts, hotels, there’s inns, there is cabins, all kinds of things.
JON: Let’s talk about festivals, because there really is something happening in Newport year round.
LORNA: Pretty much year round.
JON: The big festival is the Newport Seafood and Wine Fest.
LORNA: Yes, that always happens the last full weekend in February, and most recently added to that mix in the Newport Celtic Festival and Highland games.
JON: Happening this weekend.
LORNA: Happening this weekend and I know you guys are going to really enjoy your time there.
09:33-09:36 JON: We are at the first annual Newport Celtic Festival and Highland games.
09:53-10:08 JON: What does it take to get these kids to learning all these things, a lot of little dance steps.
GERALDINE: It’s a lot
JON:  And I notice the one, two, and then the third. I don’t think I could do it.
GERALDINE: Its a lot. We start off with the basics, and what to do with the legs and the feet, and then listening to the music and then we build steps on that, and then routines once we have the steps down.
10:12-11:41 JON: I’m with Belinda who is the event coordinator of the First Annual Celtic Festival and Highland Games. This is very successful, what does it take to put something like this together?
BELINDA: We just started talking, and came together and started making it happen.
JON: People seem very enthusiastic, especially to celebrate their roots. There’s lots of guys in kilts now normally I might make fun of a guy in a skirt, not here man! You’ve got a lot of really fun events planned, right now the kids are dancing behind us, that’s very cool.
BELINDA: Oh yeah.
JON: But you have events that happen off the fair grounds too.
BELINDA: That right.
JON: Tell us about the sand castle building contest.
BELINDA: Oh that was great fun. We have some folks down on Nye Beach come down and build sand castles, and it was just a fun contest for kids.
WOMAN: We actually drove 10 hours to come here and do this sculpture contest for the Highland games.
JON: Something that caught my eye on the schedule, the haggis eating contest, what is in haggis?
BELINDA: Heart, liver, lungs, brain, that kind of thing. We had I don’t know, 10 people I think step up to the plate and try it, and it was great fun. Some of the guys were just chowing down going at it, first bite, oooh.
ANNOUNCER: Here comes the haggis. 3,2,1, go. Number one, we have a winner! Number one!
11:42- 12:31 JON: Now its time for the manly man games, the highland games. Liam, probably one of the shorter guys here at the highland games, how tall are you man?
LIAM: 7’2, originally from England, but moved out here to play ball.
JON: I didn’t know they grew them this big in England.
LIAM: There is a couple of us.
JON: You have to be one of the tallest guy in the country.
LIAM: One of them, I actually played basketball against a guy who is now the tallest guy in the country.
JON: No kidding.
LIAM: There is a few guys out there that are pretty tall.
JON: So tell us about the highland games, right now they are tossing the caber, how do we score it?
LIAM: The basic idea of the caber is you have to turn it to be a legal throw, so if you are going to flip it end over end, and in this case it is a 20 foot caber, it is about 72 pounds.
JON: Wow.
LIAM: And if you’ve ever thought about trying to balance a broomstick on your hand, the balancing part is pretty tough in and of itself, and then you throw in the weight and size, and then the danger aspect of that one is if it starts to come back to you, you gotta be somewhere else.
12:38-13:25 JON: We are with the honorable Newport Mayor, Mark McConnell, which is a great scottish name here at the Celtic Festival.
MARK: Yes, it is, absolutely.
JON: Where is your kilt?
MARK: Scottish, Irish, I forgot it.
JON: Give us an overall perspective of Newport, this is a great town. It is a fishing town, but also a town full of the arts.
MARK: Its a town with science, lots of scientists, lots of fishermen, and lots of people who are really wonderful in the cultural arts, visual arts, performing arts of all types. You know, we have the, the performing arts center has been here for 20 years, we have 3 resident theater companies, 3 resident dance companies, a symphony orchestra, all kinds of events for kids to participate on stage, lots of different activities that way. There is lots of great things for anybody and everybody of all levels of talent to participate.
13:27-13:28 Next Stop logo
13:29:13:34 JON: Coming up, we cruise the harbor, and visit one of the Oregon coast’s most famous restaurants.
13:35-13:36 Next Stop Logo
13:37-14:00 JON: Its always a great time to come to Newport. Temps range from the 60’s to 70’s in the summer, to the 40’s and 50’s in the winter. Winter in fact is a great time to come and watch the whales migrating south for the summer, its also the perfect time to come and catch one of those spectacular winter storms. Seriously, come to Newport, hunker down in one of ocean front hotels and watch mother nature do her thing. For more information, visit
14:01-14:02 Next Stop logo
14:06-15:10 JON: We are in the historic Bayfront district and we are going cruising for sea life with marine Discovery Tours.
LYSSA: When you guys are walking around today, we are going to be on the ocean, when we are in the bay we can have 21 people up on the upper deck. I’m going to be the first one to exit the cabin, I’m going to go on top, and you guys are welcome to follow me out and kind of roam wherever you want. These were caught and filleted earlier, and now we have the remains to use crabbing, so this is the ultimate recycling. Now we kind of have, a bit of a of a tradition here on the Discovery, we want lots of crab, and so we need lots of luck, so what I need you guys to do is kiss the bait, there you go, alright. Alright Captain, my pots are baited and kissed and ready to go. We are going to push it in, 1,2,3, go. Alright, pot number 1 is in, there you go.
15:14-16:15 CAPTAIN DON: We are heading for the islands down there right? We’re watching for crab pots, we’re watching for any other debris in the water. Now, start bringing it back skipper!
LYSSA: You guys are going to stand here, you are going to be my pullers. I want to first person standing here, you guys are going to line up, single file. Alright my pullers, start pulling! Pull guys, pull!
KIDS: Wow, we got one!
LYSSA: These are all dungeness crabs, there uh, yeah, nope, that’s why you never get your fingers stuck in their pincher. We do have regulations here in the state of Oregon, our crabs have to be 5 ¾ inches, this is actually a big male here, let’s see if he is a keeper. Is he big enough?
JON: Just there.
LYSSA: That’s a legal sized male, but on the Discovery we are all catch and release, so we will release him.
16:24-16:49 CAPTAIN DON: You were on what we call a sea life cruise, it’s a combination ocean, bay and river. Our trips always go, weather doesn’t matter, so we just have a ton to share, the largest fishing fleet on the coast, we go through the boat harbor, tell people about the boats. I personally fished for 20 years from San Francisco to Russia, so
JON: You are great with the kids, bring them up in the wheelhouse, let them drive the boat. That’s really fun for kids.
CAPTAIN: They’ll be back.
16:53-16:54 Next Stop logo
17:00- JON: Who doesn’t love god comfort food, and when you come to the Oregon Coast, a cup of Mo’s clam chowder is the way to go. Mo’s is way more than a great restaurant Gabe, you guys have a history that dates all the way back to the 1940’s.
GABE: That’s right.
JOIN: With your grandma.
GABE: There she is!
JON: Tell us about this spunky lady.
GABE: Well right here she is opening up that garage door, which is, we are kind of known, that’s kind of our signature piece here, and actually the garage door is here because somebody actually drove through the wall at one time.
JON: This is the new part of it, but next door there are a lot of famous people that probably grace those walls.
GABE: There is, we had a visit from Bobby Kennedy when he was on the campaign trail, and he came to visit here right on the bayfront, walked into Mo’s, fell in love with the clam chowder, totally wanted Mo to go with him-go with me down to California!
JON: Well obviously Mo’s is a great place, it is a staple here in Newport but there are other restaurants here, and you mentioned you like to eat out a lot.
GABE: I do.
JON: You pretty much try them all, where do you like to eat?
GABE: Well I have am it kind of depends on what, but I think that Local Ocean Seafood is wonderful, they do a great job there, that’s just down the street. Saffron Salmon if I want seafood or a beautiful steak, they do a great job, great view there. When I go with my son we love to go to Panini for a big hunk of pizza.
JON: Yum.
GABE: Yum pizza there. There is also another place called Our Place and its not, it’s little known but they have like what I would call gourmet comfort food.
JON: Tell us what is so special abut Mo’s clam chowder, because everybody talks abut Mo’s clam chowder.
GABE: Well, I think what makes our chowder special is we keep it simple, that’s really the bottom line. There is nothing fancy in it, it is just New England style clam chowder.
JON: Well I am absolutely famished so…
GABE: I’m thirsty.
JON: Well you have that, I’ll have this, and then I’m going to dig into that clam chowder.
GABE: Um, except for one thing. I was wondering if you could just go wash some dishes and then you will get a nice appetite up, and then you can come back and eat.
JON: You planned this.
GABE: I did. Welcome to Mo’s Jon.
JON: Thanks Gabe. I guess I will see you in the kitchen.
19:10-19:11 Next Stop logo
19:12-19:17 JON: Coming up on Next Stop, and authentic Irish pub, with an authentic irish band playing music from Brittany.
19:18-19:19 Next Stop logo
19:20-19:26 JON: We’re at Nana’s Irish pub in the Nye Beach district to feature Mistral, an authentic Irish band with a Brittany Flair.
19:49-20:13 JON: Your band looks like you guys are having fun, you look like you get along and your instrumentation is awesome. Tell us about your band and the people that are in it.
IAN: We are called Mistral, and we take our name from a powerful wind that blows out of the northwest of France. Elizabeth and I started it, we were playing music for English dancing here in Oregon and discovered that we both have this love for Brittan folk music.
20:45-21:04 JON: This is the first time we’ve ever had somebody featuring music from Brittany, so this is kind of cool for us, this is kind of unique. And speaking of unique, this Irish pub, is this not authentic? Do you not feel like you can be in Dublin right now?
IAN: I’m there, yeah, I’m there.
JON: You’ve got your Guiness.
IAN: It’s all the Guiness, and the people raising it every time we play.
JON: You’ve raised it a little bit too much though.
IAN: It’s empty.
JON: Because look, he doesn’t have any Guiness in the glass right now.
21:27-21:28 next Stop logo
21:30-21:52 JON: Thanks for tuning in to Next Stop from Newport, Oregon, and thanks to Gabe for putting me to work for my lunch. Also thanks to our show sponsors, the city of Newport and and thanks always to our title sponsors and good friends, Alaska Airlines and the Alaska Airlines Visa Signature card for your partnership. We will see you next time on Next Stop, where will we take you next? Make good memories everybody.


Next Stop: Las Vegas

Everything BUT the strip! Grand Canyon Helicopter Tour, Black Canyon River Tour, Zipline over Fremont Street, Capo’s Italian Steakhouse, Aston MonteLago Village Resort, Tarah Grace at The Black Door.

Ghost Hunt in Goodsprings from Las Vegas























00:00-00:04 JON: Hi, I’m Jon Olson, and welcome to Next Stop, from sin city, USA
00:05-00:18 Next Stop Las Vegas intro rolls
00:19- 00:35 JON: Welcome to Next Stop from Las Vegas, Nevada. If you’ve been to Vegas, you all know about the wild and crazy strip. On this episode, we are going to do everything off strip, like ziplining over Fremont Street with the flying Elvi. The fun starts now! Viva Las Vegas, wooo!
00:55-01:31 JON: Brina, thank you for helping us kick off our Vegas show, this is a great way to start it. I’ve been to Vegas many times, I’ve never seen the ziplines over Fremont Street. How long has it been here?
BRINA: We’ve been here since October 2010.
JON: Who inspired this? It just so awesome, its so cool, especially when the lights are flying, everyone is screaming from down below and up top, who inspired this?
BRINA: Um, I think it was really our owners. We have one out in the desert and they were looking for a way just to bring some more life down to Fremont Street, and we’ve always looked for like an urban type of a flight line system, so this is neat, everybody gets that experience of flying over like you said, a rock star with the show going on and, its a really just neat, quick experience.
01:39-02:10 JON: Ok, so we got really super lucky on Next Stop, we didnt expect to get to fly with Elvis Presley and Elvis Presley, but there happens to be an Elvis convention in town, right now, right?
SEVE: Contest competition for the ultimate Elvis, looking for the ultimate Elvis is this regional contest here put on by the Legends In Concert.
JON: So where are you guys from:
SEVE: I’m from Modesto, California.
MARK: I’m from Australia.
JON: Australia? You came all the way to compete?
MARK: Yeah, and party.
JON: Good luck you guys, and thanks for flying. Hey, look at those big old rings, this is legitimate Elvis bling here guys.
02:15-03:03 THOMAS: Well this is the original Las Vegas, this is where it all began back in 1905 when Las Vegas was founded. In fact, the first hotel in Las Vegas still exists at the end of Fremont Street, what is now the Golden Gate was built in 1906. Fremont Street was the first street in Las Vegas, and also the first paved road. And about 15 years ago they closed it down to vehicular traffic, and built a 5 block long urban pedestrian mall, capped by the worlds largest video screen.
JON: You’ve got lots of casino’s, you have people walking, I saw Spock talking to Spongebob, Ozzy Osbourne just walked by us, you have something for everybody.
THOMAS:  We do have a lot of characters, the best thing, we have free entertainment, we have 3 stages with 3 stage productions or concerts every night, its a casual, let your hair down, fun environment.
03:06-03:07 Next Stop logo
03:10-03:41 JON: We get to do something special today, we get to tour, over the air, one of the seven wonders of the world, something that nobody on the Next Stop crew has got to do, thanks to our pilot Marina here.
MARINA: We will pick up from the south rim, and we are going to head east, we’ll head to south of the east canyon first, cross over the ridge there into the Zuni corridor, find our way to the Little Colorado River which is blue this time of year which is quite special.
JON: Does it ever get old, I mean we have never seen this, so I’m stoked. I’ve flown over it at like 35,000 feet, but never like this.
MARINA: I’ve done over 2,000 tours and every day is something different.
03:50-04:09 MARINA: Up ahead to the right, that large plateau is called Nankoweap Mesa, that is where the Navaho and the Paiute had a large battle, we presume for territory. We do know that there are cave dwellings on the other side of Nankoweap near the river where the wild buffalo live, the native american word, tatanka.
04:21-04:48 MARINA: Now we just turned towards another landmark that is straight ahead of us, its a red, its a rock structure on top of that red Mount Brady, its on the map called Point Brady, however we call it the battleship because it looks just like one, and as we get closer it will unfold and reveal itself to you. Now we do know there are hundreds of people in the canyon every single day, but they are just so darn tiny you can’t see them.
05:00-05:43 JON: Why is it that this place is the only place in the world that has the Grand Canyon? Why is it here? Is there a reason why geologically its only here?
MARINA: The briefing that you saw in the building earlier should have told you not to ask the pilots questions  they don’t know the answers to!
JON: I thought I might be throwing you kind of a big curve ball there which I did.
MARINA: Well it started with just the river, just a small, basic river and it was relatively flat here. The water wants to find its neutral again, it wants to go down to sea level so it just keeps carving away at it. With that initial carving, that’s when the winds start taking over as well. You also notice that the south rim is a lot closer to the river than the north rim is.
05:53-06:12  MARINA: Coming up ahead is the confluence of the two rivers, the Little Colorado comes from that gorge ahead to the right. Now the little river, the gorge, and the land to the north ahead of us, and northeast ahead to the right is all protected Navaho land, about 25,000 square
06:22-06:31 JON: That is crazy down there, look at that! Aqua, aqua blue waters turning into green. That is, that’s impressive, that’s awesome.
06:37-06:38 Next Stop logo
06:39-06:43 JON: Coming up on Next Stop, rafting below the Hoover Dam, and an authentic Italian steak house.
06:45-06:46 Next Stop logo
06:48-07:18 JON: In the early 1900’s Las Vegas was established as a railroad town, a resting point, watering hole between Salt Lake City and Los Angeles. In 1931 it experienced a population boom with the construction of the Hoover Dam, which happened to be the same year that gambling was officially legalized. After World War Two luxurious hotels and casinos sprouted up, and in 1969 the man himself, Elvis Presley, opened at the Las Vegas Hilton. Today, well today, you know the rest of the story. Book your trip to Las Vegas with
07: 30-07:21 Next Stop logo
07:23-08:05 JON: Today we will experience scenic Black Canyon on the magnificent Colorado River with Black Canyon River Adventures. This is Brian, he’s our tour guide, and he is about to start off by telling us the best thing that has happened to him in the last 20 years.
BRIAN: The O’Callaghan Tillman Memorial bridge.
JON: This big guy right here?
BRIAN: That big guy right up there. Well I think what you have got here is not just one now, but two of the more remarkable engineering feats in America in one spot. And to have the Dam framed the way it is by that bridge is a pretty remarkable sight, I think you can tell by looking.
JON: It looks like a post card.
BRIAN: The Dam itself of course, built between 1932 and 1935 for the primary purpose of controlling flood on the Colorado River.
08:11-08:30 ANDREW: One of the only ways that visitors get to see the view of the dam and the bridge is by being on this trip. This area is restricted by the National Park Service and Bureau of Reclamation, so in order for us to enable our visitors to see it, we’ve authorized this raft trip and they are the only ones that can get up this close to the dam, so its a very unique opportunity.
08:40-09:15 BRIAN: For the next 5 or 6 miles down the river, you will see this kind of an effect with water just gushing right out of the rock, right out of the canyon walls. They are all hot springs, the rock right here in front of us is between 135, 140 degrees. I like to prove to my passengers that the water is that hot, sometimes they don’t believe me, ha ha.
JON: Laughs.
09:25-10:27  BRIAN: Here on the Nevada side of the river we have one of the more scenic views that we will see all day, this is called moonscape canyon, and I like to pause a moment and show this to folks, because its a great spot to get some perspective on the size of Black Canyon. That ridge in the distance out there is the top, that is about a thousand, 900 feet above us. There is a lot of natural holes through the rock, or arches, we call them desert windows. Its kind of amazing, you think about how hard the rock is, you think about how little it rains out here, and yet those holes are formed by the action of wind and rain.
JON: Now we just saw a big bird back there, what was that?
BRIAN: That was a turkey buzzard, a vulture, part of the desert clean up crew. Well, whenever I see a couple of those gathering above my raft, people my age need to keep moving, otherwise they get the wrong idea and get a little too close.
JON: Let’s go, let’s get moving!
10:43-10:54 JON: That was our first time on the Colorado River and we made some great memories. Thanks to Black Canyon River Adventures, Andy from the National Park Services, and our awesome tour guide Brian. And Brian, I got a message for you man. Keep moving buddy! Don’t let the vultures get you. We like you around here.
11:06-11:07 Next Stop logo
11:09-11:39 JON: We are all intrigued with Old Vegas, where it was straight up gangsta baby, well straight up gangsta is alive and well at Capo’s Italian Steakhouse.
DOORMAN: How ya doin’?
JON: How you doin’?
DOORMAN: Welcome to Capo’s. No how YOU doin’?
JON: I’m doin’ good, how you doin’?
DOORMAN: I’m doing good, who sent you?
JON: Frankie.
DOORMAN: Frankie who?
JON: Frankie Benetari
DOORMAN: Hold on, you sound a little suspect.
JON: Maybe just a little.
DOORMAN: Alright, come on, I’ll let you in tonight, alright.
JON: Alright.
DOORMAN: Alright, alright, alright.
11:50-12:20 JON: There is no passionate kitchen more so than an itailian kitchen, especially with an italian chef. Jason here is an italian chef, we are at an italian steakhouse. Everything on the menu is sort of mobster, gangster, italian related, right?
JASON: 100%, yes sir.
JON: Describe the menu to us, because its fun.
JASON: It is, its very fun, its real old school, like there is a lot of new stuff going on, I’m sorry I tried to stop myself from swearing there, there is a lot of new stuff going on in food, we don;t really mess with that, we kind of like to keep everything old school. like our meatball recipe is 200 years old.
12:26-12:53: JASON: This dish on the menu is called a sawed off sausage and pepper, which is kind of a gangster kind of thing going on there. The secret to the marsala is a little rosemary. It really is, and the wine of course, you have got to use a good wine. Here is our signature mushroom risotto, which uh, I don’t want to tell you too much about it, its kind of a secret. There are only like 5 guys that even know how to make this.
12:56-13:37 JON: Nico?
NICO: Yes sir.
JON: Al Capone would be proud of you.
NICO: Well you know what, that’s why I built the joint you know, I mean at the end of the day it’s to pay homage to all these old gangsters, you know, growing up in Chicago, this is what we grew up with.
JON: This is what you grew up with.
NICO: This is the food I grew up with , these are the recipes I brought over from there and we are  very proud to deliver it in a way that they would be proud of.
JON: And you’ve got movie posters all over the wall, you’ve  got an authentic singer, this guy sang with Elvis?
NICO: Yeah, Kevin DeCosta is the real deal. Old school Vegas doesn’t miss a beat, the real deal.
JON: Your staff looks like they have a good time, they are all having fun with each other.
NICO: Well you know, it’s kind of by design really, I don’t think really have a choice. I mean really we want our clients to have a good time so I want to make sure the staff is exuding that to each client that comes through the door.
13:42-13:43 Next Stop logo
13:44-13:48 JON: Coming up, a stunning Lake Las Vegas Resort, singing gondoliers and more.
13:50-13:51 Next Stop logo
13:59-15:02  JON: This is great, and you what else is great Kathy? The Aston MonteLago Village Resort. This is amazing. We’ve stayed at a lot of Aston properties, but yours is the most unique we’ve ever stayed at. Tell us about the rooms, because its like your own little…
KATHY: Yeah, they are great. They are studio units on up to full 3 bedroom units, all fully equipped so you come for the weekend and you have everything you need. Fully equipped kitchens so if you want to cook a meal you cook a meal, have your beverages, its just really a great property.
JON: You know what my favorite thing about the property is? I like the rooms a lot, but I like the fact that Vegas, and the crazy strip is just over those mountains, like 30 minutes away, and you come back here. We were there last night, and we come back and it is so peaceful, it’s so calming.
KATHY: It’s Las Vegas, so you are coming to Las Vegas, but you have this peaceful, beautiful atmosphere that you don’t have anywhere else. We do tons of weddings and there is not another place in the city that I can think of where you can get married right on a beautiful lake and have this atmosphere.
15:12-15:42 MATTHEW: Gondola Adventures specializes in just romantic cruises for couples, we really make big moments for them, proposals, anniversaries, birthdays. We say we make moments that last for a lifetime, just a very romantic setting out here.
JON: Now do you do it just on this lake, or are you guys all around Las Vegas?
MATTHEW: We only do it on this lake. Our gondoliers specialize in just this locale, we do that mainly because it is so unique. It has it’s own temperament, its own style and its such a private experience.
JON: Well Kathy and I just met today, so we really appreciate you orchestrating this romantic experience for us, right Kathy?
KATHY: Yes, we do.
MATTHEW: Well, we like starting moments, we just create a moment of opportunity.
15:55-16:27 JON: Tell us about the actual resort itself, and the little village, the town. You have restaurants and shops.
KATHY: Fantastic restaurants, there is an italian, there is a french bistro, there is a, the irish pub which is the most popular place.
JON: I’m going there tonight.
KATHY: Yes, it is a local hangout if you will.
JON: And tonight you have a wine walk which we are going to partake in, tell us about that.
KATHY: Yeah, its awesome, it is a wine walk that benefits New Vista Community and there are about 25 different wineries that come in and they serve their wine and you taste different wines.
16:32-17:16 JON: We are the wine walk, we’ve got our wine, we have lots of people having a good time, live music happening, but its all for a good cause, right Michelle?
MICHELLE: Yes it is.
JON: Tell us about New Vista.
MICHELLE: New Vista is a local charity here in Las Vegas, and we provide support services to adults and kids that have intellectual challenges so autism, downs syndrome, and we provide them with homes and we teach them how to live more independently so they can do more things on their own, and need us less.
JON: That sounds wonderful, so tell us about tonight, this is kind of a nice, fun event.
MICHELLE: Oh, we have been doing the wine walks for 7 years now, and we love doing the wine walks out here at Lake Las Vegas because it is beautiful, its relaxing, you get out of the city for an evening, and its a perfect date night.
17:25-17:44 JON: Tasting station number 10, what do we got here brother?
DREW: We actually have one by J. Lohr, it’s Falcon’s Perch, its a pinot noir.
JON: I have a question for you, I hear the term what happens in Vegas, stays in Vegas. What does that mean?
DREW: Actually, all of us living here still are still trying to figure it out.
JON: That’s good, how about we taste some of your wine?
DREW: Absolutely.
JON: Thanks man.
17:52-18:15 JON: On average, how many weddings are there in Las Vegas every single day?
EVELYN: A lot.
JON: Oh yeah, a lot, but let’s give us a number.
EVELYN: 732.
JON: Your married, so you are one of them.732 a day? That’s a little bit  much.
EVELYN: Ok 121.
JON: OK so go somewhere a little bit in between there, like maybe 315.
EVELYN: 315!
JON: Yes.
18:19-18:36  JON: So who was it that said it only happens on the strip in Las Vegas? It wasnt me, because right now its happening on Lake Las Vegas, we had a great day, a gondola ride, singing, Kathy from Aston Hotels, a wine walk, and now we are at the irish pub that Kathy said rocks, and this place is absolutely rocking. Come to Lake Las Vegas and have a good time.
18:40-18:41 Next Stop logo
18:42-18:46 JON: Up next, Las Vegas Hall of Fame musician Tarah Grace and the Magnetics.
18:48-18:49 Next Stop logo
18:51- JON: For our live music segment, we are Dave Navarro’s, and our new friend Nico’s Black Door bar and Grill, for Tarah Grace and the Magnetics.
JON: We’re very honored to have Tarah Grace and the Magnetics here as our featured band on the Las Vegas show, so honored because this is old school Vegas. Old school Vegas rock and roll. It’s not the strip, its not the lounge singers, its real rock and roll, and you got your start here a long time ago, before this was all really blown up, didn’t you?
TARAH: I did, I was a young teen when I first started singing, and I’ve been here from the very dark ages of the rock, the original rock scene. And its expanded, there are a lot more clubs that feature original music, a lot more people have moved, there is just a lot more opportunity for the original artist.
20:14-20:33 TARAH: What they do on the strip is more designed for a sheer entertainment for pleasing other people. I’m a little selfish in that regard, being I’m an original artist and writing for myself with the band, there is a plus to it because we do consider ourselves pretty entertaining and we have a pretty big fan base that through the years we have accumulated.
20:51-21:13 JON: Tell us about your band, the Magnetics.
TARAH: The Magnetics? I’ve been through zillions of bands, and band members, but I recently got together, I’ve known these people for 20 years but we’ve never really played together, we’ve been in different bands. Everything worked out really good, and I’ve got, everyones really experienced and totally into it and we are just having a blast.
21:31-21:32 Next Stop logo
21:33- 21:52 JON: We hope you enjoyed Next Stop, everything but the strip, Las Vegas. Thanks to our shows sponsors, the Aston MonteLago Village Resort, and the Las Vegas Convention and Visitors Authority. Also thanks to our title sponsors, Alaska Airlines and the Alaska Airlines Visa Signature Card for your partnership. We’ll see you next time on Next Stop, where will we take you next?  Make good memories everybody.



Next Stop: N. Oregon Coast

Kayaking & Biking Adventures, Volleyball Tournament, Tillamook Cheese, Blue Heron, Garibaldi, Iron Chef Goes Coastal, Cooking with Kids, Liberty Theater, Michael Allen Harrison.

View This Episode’s Segments
















00:00-00:05 JON: Hi everybody, I ’m Jon Olson, and welcome to Next Stop from the end of the Lewis and Clark trail.
00:06-00:18 Next Stop North Oregon Coast intro rolls
00:19-00:37 JON: Lewis and Clark may have ended their journey here, but it’s where our journey begins for our North Oregon Coast show. On this episode we will feature Seaside, Oregon’s number one family ocean resort, and we will take you to the first settlement west of the Rockies, Astoria. We’ll also take you a little bit south to Tillamook, world famous for cheese and so much more. The fun starts now!
00:39-00:40 Next Stop logo
00:41-01:17 JON: Life is way more than just a day at the beach here in Seaside and to prove it we have got Miss Clatsop County, Jessica, who’s going to take us on a little tour. What’s on the agenda?
JESSICA: Well we are going to go kayaking, we’re going to go mountain biking, and we’re going to go on a hike up Tillamook head.
JON: Sounds like a fun afternoon, all aboard!
JESSICA: Hi, I’m Jessica, this is Jon.
JON: Hey guys.
DARREN: Jon, I’m Darren Gooch with with Sunset Empire Park and Recreation.
MIKE: Jon, good to meet you.
JON: Mike, how are you man?
DARREN: What we are going to do is get some life vests on you, safety is always our number one priority. What we are going to do, we’re going to walk down to the canoes, we’re get you some paddles, we’re going to give you just a real quick brief overview and we’re going to get you in the water.
01:21-01:33 DARREN: So what you guys are going to do, you are going to paddle on opposite sides, you are going to maintain paddling on one side until your arms get tired, at which point you’re going to say switch.
JON: Ok.
DARREN: And the paddle is going to change to the other side, ok?
MIKE: Hold on, here you go, so you guys can get used to paddling around.
01:50-02:12 JON: So this has got to be one of the most peaceful things I have done in the last like, month. If I lived here I think I would be out here very day.
MIKE: Yeah, we’re blessed.
JON: You guys are, this is fantastic.
DARREN: So one of the things we try to do with these canoe trips out here on the river is kind of take some of these folks, you can see the houses and stuff back here…they are right here next to this really precious river system, kind of reconnecting people to that.
02:23-02:37 JON: You guys are awesome, what’s next?
JESSICA: We’re going mountain biking.
JON: Let’s go!
JESSICA: Alright.
ALAN: Hi Jon, hi Jessica, I’m Al. I’ve rented some bikes and some helmets, you ready to hit the trails?
JON: Hey Al. I’m ready, been looking forward to this all day, let’s try this baby on.
02:49-03:25 JON: Al, you’ve got some pretty cool digs in your back yard up here man.
ALAN: Absolutely.
JON: This is amazing, all the depths of colors up here, we were just talking about this, its so beautiful, and what a gorgeous day.
ALAN: Yeah, and at the moment of course it is winter, so in the summer it becomes even more vibrant with a lot of foxglove and other plant all around.
JON: How do people find out about all the different routes, there has got to be just hundreds of different routes up here.
ALAN: We put two websites together, which is and another place you can find a lot of our routes is at so if you put in a search for Seaside on then you should come up with some of our hiking trails, biking trails, or kayaking routes.
03:37-04:07 JON: Whew, it’s fun.
JESSICA: Now see Jon, it’s not just another day at the beach.
JON: No, it isn’t, you are proving it now, you guys have an app to prove it, right?
ALAN: Absolutely, the Seaside iphone app, coming to an iphone near you soon.
JON: That’s awesome, well thanks for showing us around and what’s next?
JESSICA: We’re going on a hike
JON: What an awesome day, thank you Jessica for helping us make some great memories, and good luck in your pageant.
JESSICA: Well thank you very much, but we’re not done yet, we’ve got to go up the trail.
JON: Sounds fun for us but the crew is really tired and they can’t handle it, so we’ll just leave them
JESSICA: We’ll just leave them.
04:17-04:18 Next Stop logo
04:19-04:50 JON: Seaside has been Oregon’s most popular ocean resort for over a century and is located just an hour and a half from Portland. It’s one and a half mile ocean front promenade, or prom as they like to call it, is ideal for joggers, bikers, even families with strollers. This is an ideal family vacation destination and there is a pluthera of lodging opportunities, from quaint B&B’s, to luxury hotels like the Rivertide Suites, to affordable vacation home rentals from Oregon Beach Vacations which have hundreds of rentals up and down the Oregon Coast. For more information  on all of the above visit
04:52-04:53 Next Stop logo
04:56-05:05 JON: We are at the 29th annual Seaside beach volleyball tournament, the largest amature beach volleyball tournament in the world, over 750 teams here to compete from all over the place. Let’s have some fun.
05:15-05:51 JON: Ok, I’ve got the two big dogs in the volleyball tournament here with me, we’ve got Al from the chamber, we’ve got Steve from Elevation, which you guys are the group that promotes it, right?
STEVE: Right.
ALAN: This is the 29th year of this tournament, still going strong and getting bigger every year.
JON: I’m looking around the beach here and I’m seeing kids, all the way to adults, girl teams, guy teams, mixed teams. It’s really a mixture of everybody and anybody can do it, right?
STEVE: That’s the beauty of it. There’s over 30 divisions of play, players are coming from all over, they are quite good, the number of the AVP ranked teams are here this weekend just with the way the schedule worked out, and uh, it’s fantastic play.
06:03-07:35 JON: Ok, I can’t come all the way to Seaside and be at this big volleyball tournament and not get a couple of lessons, so instead of just having one person teach me, I found twins, that’s how I roll. So, you’re 18 years old, graduated high school and have aspirations to go to Oregon State.
NADIA: Yeah.
JON: You guys want to be a Beaver, why not the Ducks?
NADIA: It has to be Beavers.
SOMER: Beavers are better.
JON: OK, have you noticed in Seaside all the fire hydrants are painted yellow and green?
NADIA: I didn’t notice that. I’ll go paint them.
JON: Check it out. You should start a revolt for the Oregon State Beaver fans.
SOMER: We will.
JON: So what are you going to teach me? Pretend I know nothing.
NADIA: First we will teach you how to pass.
JON: Ok.
NADIA: So you hold your hands like, make a fist and then, and you want to make like a platform almost, so you want your elbows locked, yeah that’s good, and you wanna pass it right here.
SOMER: Bring your arms up, both of them, and then you follow through.
NADIA: And snap your wrist.
JON: I think I picked some good teachers, thanks girls.
NADIA & SOMER: Your welcome.
JON: I appreciate it, that’s fun. You guys have a fun sport. What a cool event in Seaside, I’ve never seen the beaches jumping like this in Seaside, I highly recommend you guys attend next years event. When this thing started in 1982 there was only 8 nets on the beach, today, over 100 nets, what amazing growth.
07:38-07:39 Next Stop logo
07:40-07:45 JON: Coming up on Next Stop, the world famous Tillamook Cheese Factory, a unique store and more.
07:46-07:47 Next Stop logo
07:49-08:10 JON: Tillamook is a Native American word meaning land of many waters. With 75 miles of coastline, 4 bays, and 9 rivers, it lives up to its name. Tillamook County also lives up to its slogan the land of cheese, trees, and ocean breeze. While here we suggest you stay at the Ashley Inn, walking distance to the Blue Heron French Cheese Company, and world famous Tillamook Cheese Factory.
08:12-08:43 JON: The Tillamook Cheese Factory is one of Oregon’s busiest tourist attractions, with over 1 million visitors a year. Today, it attracts our Next Stop crew.
HEIDI: Jon, welcome to the Tillamook Cheese Factory.
JON: Hey Heidi.
HEIDI: Join me in the bus.
JON: Looking forward to this, this is going to be fun.
HEIDI: Absolutely. So I’d like to tell you a little but about what you are going to see at the Tillamook Cheese Factory today.
JON: Sure.
HEIDI: There is lots of things you are going to see, you are going to learn a little bit about cheese making, the dairy industry, we are going to sample some award winning cheeses.
JON: Yum.
HEIDI: So, lets get started
JON: Lets get started!
08:48-10:10 HEIDI: So this is where all the action begins.
JON: Wow, that is a lot of cheese down there.
HEIDI: The cheese making takes place on the other side, and then after the cheese is aged, we bring it back in to do the cut and wrap, so this is kind of the end of the process, where the cheese making begins on the other side is the beginning.
JON: They look happy down there, all the workers have smiles on their faces, must be great place to work.
HEIDI: I think so, and I think they think so too, and its kind of fun, we have one of the ladies right here is wearing one of our ‘loafism’ shirts which says loaf thy neighbor. I always think is fun to come to work and watch and see what they’ve chosen for the day for their loafism. Jon, now is the time.
JON: Yay!
HEIDI:  Its time to sample the cheese.
JON: Wow, this looks good.
HEIDI: So the very first thing I would like you to try is our Tillamook cheese curd, this is what we call our squeaky cheese. This is the only place you can get Tillamook cheese curd is at the Tillamook Cheese Factory.
JON: You heard it here first.
HEIDI: That’s right.
JON: I was looking forward to trying this, I’ll try a double one. Wow.
HEIDI: What do you think?
JON: That is really good. That would go so good with crackers and wine, they all would, so thank you.
HEIDI: But I did save one of the best for last.
JON: Ok.
HEIDI: Tillamook ice cream, are you in?
JON: I’m in, I’m all in.
HEIDI: Well lets go try some.
JON: Thanks for having us.
HEIDI: Cheers!
JON: Cheers, you can have a little peppermint on your chocolate.
HEIDI: It doesn’t hurt.
10:13-11:21 JON: The Blue Heron French Cheese Company located off highway 101 in Tillamook, Oregon is one of the most unique companies in all of Oregon. Of course they’ve got cheeses, they’ve got northwest wines, specialty gifts, but they’ve also got a petting farm. The outside is incredible with the petting farm, but the inside is even better than expected and we decided to kind of mix things up a little bit and talk story here at the table with the most unique specialty gifts. This place is absolutely incredible, Jessica and Kenzie, thanks for joining us. This lives up to the billing as one of the most unique operations in the entire state of Oregon.
JESSICA: Well thank you.
JON: Thank you. Its been, and now this is your family.
JESSICA:  Yep, we’ve been for 31 years, they actually, my parents started this business the year that I was born., so I just…
JON: You just told everybody your age.
JESSICA: I know, I know, and that’s ok, that’s ok, I realized that as it was coming out.
JON: People come here all the time, every week, you have a lot of loyal people, you have an amazing deli, you have a brie counter with lots of different brie and you can sample, right? Its all about sampling here.
11:22-11:47 DENNIS: We have over 500 wines, we feature northwest wines, Oregon and Washington. What we try to do is match you with a flavor profile of the wines you like. This has become one of the most popular wines, I sold 5 bottles of this today, it’s the Blue Heron, the best tasting venue on the Oregon coast.
JON: I would agree with that.
DENNIS: Absolutely.
JESSICA: That’s pretty good.
DENNIS: That’s what it is. Kumbaya
JON: Kumbaya, thank you.
11:52-12:45 JON: The port of Garibaldi is the closest port to Portland, and is vital to the success of Tillamook County, right Val?
VAL: Spot on Jon, spot on.
JON: Why is that?
VAL: Number one because we have the most premier fishing, it’s an easy access, there is very little time it takes to get to the ocean, and the mother ocean is right around the corner and in less than 20 minutes you are across the bar.
JON: When we walk around the port, it’s almost like it is its own city, you’ve got a lot of shops, you’ve got businesses.
VAL: About 10, 12 years ago this bay got designated as a national bay of significance, which means the clean water act sat down, we started to work on restoration of salmon and habitat, and part of that was outreach, we want people to come down and look at our rivers, and be in our bays, Nehalem, Tillamook, Nestucca, and be able to interact with the natural environment without necessarily having to take something home with them except for the experience.
12:50-12:51 Next Stop logo
12:52-12:57 JON: Up next, an Iron Chef’s competition along the Oregon coast, and cooking with kids with a local chef.
12:59-13:00 Next Stop logo
13:03-13:58  JON: We are at the Seaside Civic and Convention Center along the Oregon coast for the third annual Iron Chef’s Goes Coastal Competition. Good evening ladies and gentlemen, welcome to the third annual Iron Chef’s Goes Coastal competition.
GEOFF: Ladies and gentlemen, are you ready. We are about to choose the teams for Iron Chef’s Goes Coastal. I’m going to invite Will Larue as the returning champion to draw the first knife. Santoku. So our teams will be Will Larue and Jason Aldren on one team, they will be on the left, and Aaron Bidard and Noah Coffman on the right here. And the secret ingredient, chefs, you ready? The secret ingredient, shellfish.
14:08-14:37 GEOFF: Looks like we’ve got some purple peruvian potatoes, and then Noah, he’s got something interesting, this is the other first that I was talking about, he is actually going to be making a soy lecithin foam.
LORI: Well my senses are overwhelmed at this point, everything is really good, and its a very hard decision.
AMY: I’m appreciative of what they came up in the time limit that they were given.
GEOFF: The winner of the Iron Chef Goes Coastal is Will Larue and Jason Aldren.
14:39-15:42 JON: The competition was fierce, but in the end somebody has to win and we are with the winning team right now, Will and Jason.
JASON: Just looking at all the ingredients and putting together everything you can try to possibly make as fast as you can in your head, and simply as possible.
JON: Are you guys talking about this in advance?
WILL: It was really easy this year working with Jason, Jason and I hit right on the head and had a bunch of ideas that went together really really well.
JON: What did you think? You’re a chef and you see this grow every time, more and more local produce, more and more local meats and fish, this has got to be just awesome for you.
GEOFF: Well, I have to say, our vendors have been outstanding this year, they have given us some amazing products we haven’t had in the past, which I am really, really thrilled about. The secret ingredient was great, it just kind of covered a very broad area, and really allowed the chefs to really let their culinary juices flow.
JON: Tonight we definitely raised a bunch of money for the United Way of Clatsop County which is a great cause, and I think we did a good job, good enough that we deserve a little treat.
GEOFF: Absolutely.
JON: Cheers, we’ll see you next year.
GEOFF: Cheers to you.
15:50-15:51 Next Stop logo
15:52-16:14 JON: Astoria is a city of firsts. it was established in 1810 as a fur trading post and was the first US settlement west of the Rockies. It was also the first place where legendary actor Clark Gable got his acting start. Another first, back in 1948 the first US cable television broadcast from right downtown Astoria. Come to Astoria, Oregon and experience one of your firsts.
16:15-16:16 Next Stop logo
16:17-16:52 JON: Chef extrordinaire Chris Holen from Astoria’s Baked Alaska brings his talents just a little bit south down the road to Seaside. We’re going to cook with the kids from OSU’s 4-H program, we’re going to make some mac and cheese, what do you say?
CHRIS: We’re going to make a gourmet version of a baked macaroni and cheese, so I need a couple of people, who wants to cook pasta? Ok, you guys. Ok, alright. Who wants to make the sauce?
JON: Morgan and Austin
CHRIS: Alright cool, take that.
JON: Go Morgan.
CHRIS: Ok, so Morgan, you are going to be in charge of this, alright?
CHRIS: This needs to melt, just stand there and whisk it, alright?
16:58-17:40 CHRIS: What has to happen to activate this root to actually make it thicken a sauce is this has to boil, and the cream will boil at what temperature?
CHILD: 212 degrees
CHRIS:  Woo. Nice, nice job. Ok, you are going to add in some cheese, go ahead. Chalula, I like to call it the priest, and we call it the priest because the chalula, a few splashes of this and its going to marry the flavors together, isn’t that nice? One more, ok thats good, stop. Dude that’s too much. ok, just kidding. we’re not trying to make it spicy, we are trying to marry the flavors and hot sauce can marry the flavors together.
17:45-18:36 CHRIS: Somebody take and sprinkle this cheese evenly, just use the whole rest of it over all these. So this is it, all we have to do is bake and serve.
JON: Ok, that was a lot of fun.
CHRIS: That was an absolute blast.
JON: The kids had fun, you had fun. I had fun, we all learned a little something.
CHRIS:  Absolutely.
JON: And we are back here at your restaurant in Astoria, on the deck, what an amazing location you have Chris.
CHRIS: It is a good spot, its a good spot. I get to come work here every day.
JON: You are kind of living the dream, because you and your wife started this thing out of the back of a van, literally, down by the river.
CHRIS: Yep, down by the river. We sold food at music festivals, and on the way just kind of drove through Astoria and fell in love with the place and here we are, you know its 10 almost 11 years later now and we are still here.
JON: Tell us your motto too, I love your motto..the only thing you overlook is the Columbia.
CHRIS: Is the river.
JON: Come and see him at Baked Alaska in Astoria.
18:37-18:38 Next Stop logo
18:39-18:44 JON: Coming up, the beautiful music of Michael Allen Harrison at the Liberty Theater in Astoria.
18:46-18:47 Next Stop logo
18:48-19:21 JON: Our music segment takes us to the historical Liberty Theater in downtown Astoria for a live musical benefit by Michael Allen Harrison.
ROSEMARY: It is what is called an atmospheric theater, in our case, built to transport you to a venetian palace. So, when you are standing on the balcony, you are at eye level with 12 really amazing paintings, so its as if you are standing at a venetian palace looking out at the canals. When there are  performances like Michael Allen Harrison this evening, it is as if you are a part of the music, and the music embraces you because of how the room plays with the sound.
19:32-20:18 JON: This is a rare treat for us at Next Stop, we get to have one of the most famous musicians on the entire northwest, Michael Allen Harrison, on Next Stop. Michael, welcome to our show.
MICHAEL: Thank you so much, its great to be here.
JON: Well, lets talk about your music, because I’ve actually been following you from afar for a long time. You’ve been doing this for quite a while.
MICHAEL: Yeah, about 30 years since I started being a professional musician, since my first paying gig, lets just say that. Its been a wonderful journey, now that I am considered a statesman in the industry, in this territory I guess, I’m more involved in working with kids and I have a foundation called the snowman foundation, we raise money for music education, and so I spend more of my time there. But, you know my first love is playing the piano and I love to do concerts.
20:32-21:05 JON: How has your music changed over the last 3 decades.
MICHAEL: Oh my gosh, I would have to say it has, I think I have stepped into just really being relaxed and present with it, you know, because as you grow as an artist you really start to let go of how you think you are being perceived by an audience. I’m just really stepping into the music and just really being myself, and I think what happens there is you discover that you connect.
21:34-21:35 Next Stop logo
21:46- 21:51 JON: We appreciate you tuning in to Next Stop from the picturesque North Oregon Coast. Thanks to all our friends along the coast who helped make this show special, and big thanks to our shows sponsors, Alaska Airlines and the Alaska Airlines Visa signature card. Next Stop, where will we take you next? make good memories everybody.
21:52-21:53 Next Stop logo.


Next Stop: Tahiti

Three Islands Featured, Moorea, Huahine & Bora Bora. Segments Include: Magic Mountain by Quad, Cultural Hike, Jet Skiing, Pearl Farm, Shark & Stingray Feeding, Bloody Mary’s, Local Resorts & Music.

View This Episode’s Segments
















00:00-00:04 JON: Bonjour, I am Jon Olson, welcome to Next Stop from French Polynesia!
00:05- 00:15 Intro music, title ‘Next Stop Tahiti’ rolls across screen
00:16- 00:34 JON: We’ve just arrived in Tahiti with Alaska Airlines and it’s code share partner, Air France’s non stop flight from LAX to French Polynesia. Tahiti has 118 islands, far more than we can tackle in a 30 minute show, but we are going to dive into Moorea, Huahine and world famous Bora Bora. The fun starts now!
00:35-00:36 Jon drinks from a coconut
00:37-00:38 JON: Ahhhhh!
00:39-00:40 Next Stop logo flashes on screen
00:41-00:48 JON: We’re off for a day of adventure on Moorea with Albert Tours, all I know is the itinerary said to show up at 8:50, get in the truck and have fun.
00:49-00:51 Music rolls
00:52-01:00 KARL: Alright, so today we are going on ATV Tours so we are gonna start from Cook’s Base, we’re gonna ride into Cook’s Base and we’re gonna use the, this off road here.
01:01-01:09 Music rolls, while they ride ATV’s
01:10- 01:12 KARL: So here is the Victoria Pineapple.
01:13-01:13 JON: It’s smaller.
01:14-01:25 KARL: Yes, it’s smaller than the Hawaiian pineapple but sweeter, uh. That’s why the only thing we grow here on this island. So the Victoria is originally come from Brazil, it was also introduced here.
01:26-01:32 Music rolls, footage of pineapple and ATV riding
01:33-01:41 KARL: Alright, so here you guys you can see coffee beans, this is arabica coffee. So, arabica is one of the best coffee in the worlds.
01:42-01:43 JON: You got your pineapple in the morning; you got your coffee in the morning. You’ve got your morning covered here.
01:44-01:45 KARL: Yep.
01:46-01:49 Music rolls, footage of ATV riding
01:50-01:55 JON: So we’re taking a little break here, Karl’s off trying to find avocado’s cuz apparently there’s some pigs up there and pigs like avocado’s.
01:56-01:57 ATV riding to pigs
01:58:02:01 JON: Hey piggies! (laughs) Oh, that’s the guy.
02:02-02:06 KARL: Oh yeah, he’s the man. So you have one male for all the females, so he’s pretty happy here.
02:07-02:15 JON: Come here sweetie, come here sweetie, come here, there ya go.
02:16-02:19 Pig snorts at camera
02:20-02:24 JON: That one really eats it quick (laughs)
02:25-02:40 Footage of riding ATV through mud and water, laughter.
02:41-02:49 KARL: We are going to go all the way to the top of the mountain over there, it’s called Magic Mountain lookout point, so over there we are gonna have a 360 degrees lookout.
02:50-02:57 JON: I can’t believe the variety of stuff we’ve already seen on this island, all the fruits, and the coffee beans, and you just pulled that off, like, randomly.
02:58-03:00 KARL: Yeah, that’s a passion fruits, that’s why we call this place paradise!
03:01-03:04 JON: (laughs) that’s a good reason, in our country you’ve gotta pay for everything.
03:05-03:07 KARL: Here, no, organic means free!
03:08-03:21 Music rolls, ATV and hiking footage
03:22-03:26 JON: You guys run great tours, we saw a little bit of everything today, we saw pineapple, we saw lime, we saw leche, we saw pigs.
03:27-03:29 KARL: Oh yes, you know, we are very lucky, uh?
03:30-03:35 JON: You get to make magic happen for all these visitors from all over the world. What’s your favorite thing about your job?
03:36-03:49 KARL: Oh you know I like to see people, I like to show people how beautiful is my island, you know? And I really like my job, you know, because we have beautiful island, and I like to show you my island, yeah?
03:50-03:59 Aerial views of beaches
04:00-04:02 Next Stop logo
04:03-04:19 Strolling musical group on beach, Hawata Trio, playing ukuleles and singing
04:20-04:28 JON: Our Moorea Hotel is the Intercontinental Resort and Spa, and this place is amazing. It screams Tahiti, and when I envision a hotel in Tahiti, this is what I picture.
04:29-04:36 LAURENT: It’s actually the biggest property on the island of Moorea, so you have a lot of different areas on the property, it’s like a small village, a little bit.
04:37-04:41 JON: It is a small village, and you have your own little thatch huts all over the place, right on the water.
04:42-04:50 LAURENT: Exactly, you know so you have 4 different categories. The beach bungalow, the over water bungalow, totally over the water, we all like those kind of rooms of course.
04:51-05:00 JON: Now we’ve stayed at a lot of hotels, and this one is very unique to me. My favorite thing about this property I can actually swim from your beautiful pool area straight to my room and just crawl up.
05:01-05:10 Music rolls, while Jon swims to his bungalow, then jumps in the water
05:11-05:12 JON: You also have some live entertainment that we are going to check out later on.
05:13-05:24 LAURENT: Dancing, Tahitian show, as we can, you are sitting on the beach with the buffet on your back of course, the fire dance show.
05:25-05:42 footage of fire dancers, and Tahitian dancers
05:43-05:44 Next Stop logo
05:45-05:49 JON: Coming up on Next Stop, we visit the largest archeologist site in the Pacific Ocean.
05:50-05:52 Next Stop logo
05:53-05:57 Music plays, Jon riding in vehicle
05:58-06:06 JON: We’ve just taken a short flight on Air Tahiti from Moorea to Huahine. We’re with Paul, and we gonna talk story about the largest archeological site in the entire Pacific Ocean.
06:07-06:31 PAUL: Well we are in Maiva village here on Huahine, and as you said, it’s the largest archeological site; it’s a huge habitation site, and the largest in the Pacific Ocean. It’s an area that expands over a kilometer in width and has the densest concentration of sites in the South Pacific. What we’re looking at here is actually is an alter and these stones right here are backrests for seats.
06:32-06:38 Music rolls, with footage of site being explored by Jon and Paul
06:39-07:07 PAUL: Well there’s obviously a lot of different vegetation we’re seeing as we wander. This is, uh, happens to be pineapple. And it’s kind of interesting the modern Tahitian language because the first Europeans that came spoke English, and they brought metal, tools and new plants, there’s a lot of words in the Tahitian language that actually come from English, like pineapple, pinapo. And as we go up the hill we will see vanilla, vanilla, or hammer, hamre. Or fry pan, fripani. So the head club was replaced by the fry pan, fripani.
07:08-07:09 JON: (laughs) Fripani!
07:10-07:16 Music rolls while they stroll through site
07:17-07:35 PAUL: As I mentioned earlier, this is over a kilometer wide and it’s just one huge site so this small area here, this is just a very small portion of the 5,6,7 percent of what’s on this hill. So this area that’s kind of cleared back has been restored by Dr Siyoto and it is called teyana, which is the traditional land name.
07:36-07:37 JON: So families would live in something like this?
07:38-07:55 PAUL: It’s really hard to say, this is actually, this terrace we’re on here was a house site, and there was a rectangular building, and actually these stones here correspond with, to where there would have been a wall, so the wall would have been built flush inside and the stone keeps out the mud, the rain and the erosion.
07:55-08:01 Music while they walk through site
08:02-08:04 JON: This is awesome!
08:05-08:07 PAUL: Oh it’s probably, well to me it is the most beautiful mauri in all of Polynesia.
08:08-08:09 JON: This is just spectacular!
08:09-08:18 PAUL: It’s one this everybody says when they come to this island is it’s so lush, and the variation, or the variety of vegetation is so mind blowing.
08:19-08:20 JON: It really is.
08:21-08:24 Music while they walk through site
08:25-08:31 PAUL: What you see here are 8 back rests, so as we said how there are 8 royal lines, and there is 8 back rests.
08:32-08:33 JON: So this would be the first son? You said that I got to be the first son.
08:34-08:35 PAUL: Then you get to sit here.
08:36-08:37 JON: Ok, so this is mine.
08:38-08:41 PAUL: And then you have got the alter ahead of you, or in front of you, of this incredible banyan tree.
08:42-08:48 JON: What a great tour, this is such a pleasant surprise here at the largest archeological site in the entire Pacific, right here.
08:49-08:58 PAUL: Well Jon, it’s still very much a hidden treasure, I mean even people that have grown up in Tahiti aren’t really aware of the fact that these sites are here on Huahine, but this place puts a big smile on my face.
08:59-09:02 JON: Mauru-uru. Nice to meet you.
09:02-09:03 PAUL: You too.
09:04-09:08 Music fades
09:09-09:10 Next Stop logo flashes across screen NEXT STOP TAHITI
09:16 JON: Most of us have really stressed out lives, especially if you live in the hustle bustle of a city. Well, if you wanna come and really chill out, come to Huahine, and come to the Te Tiare Resort, this place is so chill and beautiful Rudy, thanks for having us.
RUDY: Well, pleasure to have you guys on board here and really, you wanna feature Huahine and the people, this island is magical. It’s not like Bora Bora, or Moorea, where there’s a lot of business and entertainment and things like that. The people that enjoy this place, you mentioned it Jon, it’s the quietness, it’s the tranquility, we have uh, coral and fish here on our over water bungalows, below them actually, that you can’t find in any other part of the island.
10:02 JON: Now you built this place, right? This was your inspiration? What inspired you to build a property like this so kind of tucked away, you have to get here by boat, you can’t even get here by car.
RUDY: Well this was all jungle Jon, just total jungle. You could barely land here. This beach was natural, which was one of the things I liked about it.
10:22 JON: Your property gets you back to just this peace and serenity, and I love the gardens, and your staff is wonderful, so thank you very much for having us here.
RUDY: Well enjoy it while you are here.
JON: How can we not!
RUDY: OK, thank you.
JON: Thank you.
10:33 Music by Te Tiare Boys
10:44 Next Stop logo
10:46 JON: Coming up on Next Stop, we feed the fish on Huahine.
10:51 Next Stop logo
10:53 JON: The word tattoo originated in Tahiti. The legend of Tohu, the god of tattoo, describes painting the ocean’s fish in beautiful colors and patterns. In Polynesian culture, tattoos have long been considered a sign of beauty, and in earlier times were ceremoniously applied when reaching adolesence. And speaking of youth, over half the population of 200,000 in Tahiti is under the age of 20.
11:16 Next Stop logo
11:18 JON: We’re kicking off our day of play in Huahine with lunch on the beach and jet skis, right on!
11:28 PARKA: We make the plates.
11:33 JON: We’ve got a plate, and I didn’t help at all (laughs)
PARKA: This is the huero in Tahiti, huero.
JON: Huero.
PARKA: Huero.
JON: Breadfruit.
PARKA: Breadfruit.
11:49 JON: It’s like a big, giant glob of bread.
JON: Wow, that smells good.
PARKA: Just push. You push now.
JON: Oh, then you do the coconut shavings.
PARKA: Tuna is the fish.
JON: And some limes.
PARKA: Limes, salt.
JON: And some salt.
PARKA: And cook the fish.
JON: I’m gonna guess you are going to squeeze that and get the milk out of it.
FLOHR: You squeeze it.
12:13 JON: I’m gonna squeeze it.
FLOHR: Yeah.
JON: Okay.
FLOHR: So if you guys want some raw fish, just call Jon, the chief.
ALL: Mmmmm.
12:16 JON: We had a killer lunch
FLOHR: Yeah.
JON: Mauru-uru.
FLOHR: Mauru-uru.
JON: Now’s the time for the action.
FLOHR: Jet skis
JON: Alright.
FLOHR: Rock and roll, uh?
JON: Do your thing brother.
12:44 FLOHR: OK so this is the map, this is Huahine, that’s where are. Actually there’s two islands, so we got the big island that we call Huahine nui, nui means big in tahitian. And Huahine iti, on the right side Huahine iti means small. Ok, so we are gonna pass under the bridge that separate the two island, and then we’re gonna go all the way to the east side, and go back to the north to see the pearl farm.
Jet ski footage
13:31 JON: Tahitian pearls are famous all over the world. Well, as were riding our jet skis around the water, I saw this little like hut, or house, just like sitting in the middle of the water. It’s a pearl farm.
13:44 JON Tell us about Tahitian pearls.
CANDY: Yes, we start with a little explanation. The first thing, the oyster who gives the Tahitian pearl we call the oyster the pinctada marg it’s a long name but this is the one who lives here in French Polynesia. After we take the pearl out 24 months after, and if it’s really nice it means we have a good graft and good host oyster. We can try again with the same oyster to get second pearl.
JON: And you have one on your neck right now.
CANDY: Yeah, I believe its champagne.
14:17 JON: That’s nice, I like that color. This is beautiful, and they are sold all over the world.
Jet ski footage
14:39 JON: The jet skis were awesome, and now it’s time to feed some fish, lot’s of fish. Permission to come aboard, Captain Stubing.
Footage of feeding fish
15:02 JON: We have had a fantastic day here in Huahine, Mark and his staff of Huahine Nautique, they are awesome, you guys gotta check this out. I’m gonna go back and feed the fish.
15:14 Next Stop logo
15:16 JON: Coming up on Next Stop we island hop to world famous Bora Bora
15:21 Next Stop logo
15:23 JON: With Alaska Airlines award winning mileage program and it’s multiple partners, you can travel pretty much anywhere you want to go in the world. We connected through LAX on Air France’s non stop flight to Tahiti. Air France serves over 200 worldwide destinations and has exemplary service. You can use your miles to book travel on Alaska Airlines and its partners, or use your Alaska Airlines visa signature card to purchase a ticket, and earn miles while you fly. And don’t forget to bring your Alaska Airlines visa signature card on vacation earn miles while you play. For more information on Alaska Airlines and its world wide partners, visit
15:55 Logo
15:57 JON: Bloody Mary’s located on Bora Bora is one of the most famous establishments in all of Tahiti. Tonight for Next Stop they brought in some live music and fresh catch of the day.
16:09 JON: It takes a lot to keep a bar around, and a restaurant around 30 years much less on an island as isolated as Tahiti, but these guys have done it at Bloody Mary’s.
RICK: The secret in Bloody Mary’s is very very simple I mean try to have your ambiance, keep the fish fresh, the beer cold, try and charge a reasonable price, cuz it’s an expensive destination.
JON: Well you also have some amazing staff around, I saw Olivia giving the rundown of the fresh catch of the day coming in, that’s pretty cool.
RICK: Olivia’s only been with us about a dozen years, come on, speaks  languages, portugese, italian, spanish, french, english, things like this, and she’s prettier than I.
16:45 JON: There are so many choices. I don’t even know where to start.
OLIVIA: Ok, everything is grilled just right there. Teriyaki beef and a shrimp kabob, crab cooked with a garlic cream sauce, and also you can have lobster, cut in the middle and grilled on the barbeque. And my favorite fish is a swordfish, broadbill, deep, deep water, grill it tender, and oahu, iono.
17:12 JON: So this morning my buddy Rudy now, my new friend Rudy on Huahine said ‘You gotta go to Bloody Mary’s and say hi to Rick’ it’s famous all over the place.
RICK: Word of mouth is the best, there is nothing quite like it.
17:25 Next Stop logo
17:35 JON: We’ve stayed at some gorgeous properties here on Tahiti, and the Sofitel on Bora Bora is no exception.
PHILIPPE: Most of your hotel are remote too, which you need to take a shuttle to go to the islands, or to go out from the islands. But here we are on the mainland, means the guests can go out easily, for shopping, for tour, for walking, for jogging.
17:54 JON: The bungalows look like they should just blow away in the wind, but they’re very sturdy. What are they made of, and how do the roofs stay on?
PHILIPPE: The roof are made with a vegetable we call it a pamenoose. It means that when you are living on the island of Bora Bora every hotel is a got the same roof, same roof, a vegetable roof.
18:10 JON: My favorite thing is the glass bottom in the room. You can literally ride and paddle your canoe right underneath your own room.
18:22 JON: I want to thank you very much for having us here.
PHILIPPE: It’s a pleasure.
JON: We love your property, we are going to go hang out and enjoy the rest of our time.
PHILIPPE: Don’t forget to look at the show.
JON: Oh, of course
PHILIPPE: It’s a pleasure.
18:31 Next Stop logo
18:35 JON: It’s 9:00 in the morning on Bora Bora, and it’s shark feeding time, it’s time to feed the sharks! My question is, as they swarm around right now, what are we feeding them?
18:39 JON: Morona, I’ve never fed the sharks before, this is a new experience for me (laughs)
MORONA: (Laughs) That’s good.
JON: You laugh like that, whats…
MORONA: I’m impressed with all the people.
JON: Do we stay on the boat, or do we go inside the water?
MORONA: We go inside the water with them, look at them.
19:02 JON We do?
JON: Uh, OK.
19:12 JON: The sharks are surrounding the boat right now, theres hundreds of them. There’s big manta rays below my feet, and tons of butterfish right here.
19:34 JON: So we’ve fed the sharks, we fed the fish, and now we are feeding the sting rays, wow.
MORONA: You have to feed from the eyes, see the eyes please, the hole?
JON: They eat it through their eyes?
MORONA: Yeah, you feed from the mouth they are gonna get it, but they don’t have teeth, they only like have the whole gum. From the eyes.
JON: Here we go.
20:03 JON They suck it in through their eyes!
20:37 JON: Well the fish got fed, so now it’s our turn.
20:51 JON: Another near perfect day on Tahiti. When you come to Bora Bora, make sure and hook up with my new buddy Morona, he’ll help you make amazing memories, like he did for us today.
21:26 Next Stop logo
21:29 JON: Mauru-uru for tuning in to Next Stop, from Tahiti. A gorgeous country rich with culture and activities, and the people, so warm and inviting. Merci Beaucoup to our Tahiti show sponsors, Air France, and Jonathan and his staff at Tahiti Tourism for putting together an awesome itinerary. Also thanks to our Title Sponsor and good friends Alaska Airlines and the Alaska Airlines visa signature card. Next Stop, where will we take you next? Make good memories everybody.
21:55 Next Stop Logo
21:56 KARL: Here is the pineapple plantations
22:00 JON: (Laughs) Did you get that? Alright. Works better without the break on, is that how it works? OK.
22:14 JON No way, I lost this card in Maui and we are in Tahiti, I found it Susan!


Next Stop: Big Island

Hawaii Forest & Trail, Kahua Ranch, Swimming with Dolphins, Mauna Kea Beach Hotel, Volcano Helicopter Tour, Kona Brewfest



00:00-00:05 JON: Hi, I’m Jon Olson, welcome to Next Stop from the island that doesn’t stop growing.
00:06-00:16 Next Stop Big Island intro rolls
00:17-00:33 JON: Aloha and welcome to the Island of Hawaii, also home to the most active volcano in the world, Mt Kilauea. It’s also called the Big Island, and for good reason, all other 100 plus Hawaiian Islands fit snugly into the Big Island with room to spare, which means there is a lot to see and do, let’s get after it, the fun starts now!
00:33-00:34 Next Stop logo
00:37-01:30 JON: We are in the Kahala Mountains and about to take a combo trail with Hawaii Forest & Trail.
ROB: This is waiawi, it’s strawberry guava actually, and it’s one of our big invasive species. This was once you know, other plants all here and this plant just comes in and takes over.
JON: It looks like it takes over.
ROB: Replaces a whole forest with itself. The ditch was built in 1905, 1906 and the flume was here up until just a few years ago and they are, just last year they replaced this , so lava makes waterfalls but what people don’t realize is that because we have basalt lava it is very condusive to making these big staircases in our streams as the water erodes it away. Loosens up the loose stuff and drops it away, get to the hard stuff, runs down a little way and falls off, so, we’ll go right over here to this rock face and I will show you how the hard and soft is in the lava flow.
01:40-01:46 ROB: This is the hard dense stuff that we are talking about on the rock, but it is old and crumbly, look at that, that’s lava, that’s just rock.
01:57-02:32 JON: Ok, we need you to give a little tour of your vehicle here. What is this thing called, it goes everywhere! I love this thing though.
ROB: This is what we affectionately call ‘The Pinzie but the real name in Pinzgauer, and it is austrian made by * Styer Daimler Push* for the swiss military. Put power to every single wheel and get the traction to where we need it so..
JON: And it’s fun to drive, isn’t it?
ROB: They are fun to drive, they are.
JON: You look like you’re having a good time.
ROB: I have more fun than you guys in the back.
JON: Oh, we’re having fun too.
ROB: Wiakama river, she’s nice and mellow today.
02:59-03:56 JON: Well we definitely had some adventure on the big island today, thanks to Hawaii Forest and Trail, and this man. Rob, how do you know these mountains so incredibly well?
ROB: I don’t know, I just love it. Love it and do it, live it, read it, lots of studying.
JON: How did you get into this?
ROB: I’ve been into nature since I was a kid so, then I came to Hawaii for a job and as a naturalist it just blew me away, I had no clue and I’ve just been in love with the place ever since.
JON: Well tell us about Hawaii Forest and Trail, what are you guys all about?
ROB: Well we are about connecting people to Hawaii, and Hawaii’s nature, and that’s basically it. So we’ve got the access, we’ve made arrangements with landowners to get people through gates, and got the vehicles to get into spots, we’ve made trails and we just want to bring people to Hawaii nei, what’s the best of Hawaii of Hawaii, so Hawaii a lot of people don’t get to see.
JON: I love the vehicle, that was amazing, but your feet. I gotta ask about these, these are not your average hiking shoes.
ROB: These are Vibram five fingers. Once you wear them, after a little bit you are hooked and you just hate wearing shoes after that.
JON: I trust you.
ROB: Its like walking barefoot.
04:03-04:04 Next Stop logo
04:05-04:25 JON: Located just 15 minutes from Kona International Airport, historic Kailua Village is a lively seaside town located in the heart of the Kona coast. Once a sleepy fishing village and retreat for hawaiian royalty, today it’s bustling with affordable accommodations, great restaurants, loads of shopping and much more. It’s also a great place to get a cup of 100% pure Kona coffee.
04:29-04:30 Next Stop logo
04:32-04:36 JON: Coming up, swimming with dolphins in the pacific, and a working ranch.
04:37-04:38 Next Stop logo
04:40-05:25JON: Very few things roust me out of bed at 6 o’clock in the morning, but I’ll you what does. Sunlight on Water’s opportunity to swim with dolphins in the pacific.
CHINA: I have a piece of bamboo, it’s a hawaiian wind instrument that I have made, it’s called a ipu, and it’s made of bamboo, ohei. This is my ipu ohe. I’m going to blow it 4 times. When I start my ceremony, I’ll start facing east. I want to acknowledge our life source kala, the sun. And uh, I blow it 4 times to recognize and honor the 4 directions, just like native americans do.
05:38-06:34 CHINA: These are humpback whales, the ones that are born here in Hawaii, that makes them hawaiian humpbacks. Alright, I’m just going to slow and stop the boat here for now just for a moment, the dolphins are swimming right over to our boat. We’ve been at this for so long, I’ve been in the water swimming with dolphins for over 20 years so I know what works well, what the dolphins are comfortable with, first of all the more comfortable, more relaxed you are in the water, the more comfortable the dolphin will feel coming around you.
JON: Emmulate them basically. Hence the fins.
CHINA: Yeah, yeah, that’s why you have got fins on. When I am in the water I use a double legged dolphin kick as opposed to a straight legged scissor kick, or I’ll switch back and forth.
JON: Let’s go play with some dolphins.
06:58 CHINA: People see the dolphin and they are so excited, and they pick up on that, the happy vibe that the dolphin give off and they just want to be with them, it’s crazy.
07:20-07:21 Next Stop logo
07:26-08:14 JON: We are 3200 feet above sea level and we’re in for a treat, an evening at Kahua Ranch.
JOHN: Well my name is John Richards and on behalf of the Richards family I want to welcome everybody to Kahua Ranch. Well how do we run it? Well we run it under a single principal, and we have for quite some time. That of course really started this all many years ago. The term today unfortunately of course has been co opted and used in a lot of different ways, the term of course is sustainability. Now like I said it’s been used for a million different things, but real simple. What we do today we want to make sure that we can do tomorrow and on into the future without degrading the value, the productivity, and frankly, the beauty of the land. If you look around you its a pretty special place, we are doing what we can to keep it that way.
08:26-09:01 JON: We’re going to brand something here, right?
BRANDER: That’s right.
JON: How do we do this?
BRANDER: OK, so what we are going to do is just going to take one of our red hot brands and you’re going to apply it to a cedar shingle.
JON: Oh yeah, so we made the K, but you have a special treat for us that was designed just for tonight.
BRANDER: Just for tonight, it was made by John Richards, it took about 10 hours to make, it was hand carved and, well would you like to see it?
JON: I would love to man, this is going to be cool.
BRANDER: And then, right up.
JON: That is very cool.
BRANDER: That is cool.
JON: Mahalo.
09:13-10: 23 JON: I have so many questions for you Raymond. My first question, how does a proper gentleman from England find the big island?
RAYMOND: Well I originally arrived her in 1957 on a cruise ship out of London, and fell in love with this beautiful island after seeing many parts of the world, and this island has everything.
JON: All ages come for tonight, tell us about the night.
RAYMOND: Well tonight we have families coming from as you say, from hotels and resorts, some of our local families. We have been able to attract the family people, the children, the parents and the grandparents, the Tutu’s as we call them. And its a wonderful opportunity for them to come and enjoy, they can eat all the food, there is steak and potatoes and chicken
JON: And after dinner you get to dance it off a little bit.
RAYMOND: Oh that’s right, you’ve got the line dancing and we get to kick our heels and absolutely then we of course go around we have the activities, we have got branding, and we got telescope, make some s’mores, of course we put more sugar back in. And of course John here show you how to do roping, we have horse shoes, so a lot of activities for folks to get involved and have fun.
JON: It’s such a pleasant surprise, most of our viewers who think of Hawaii do not thing of a ranch, a working ranch. When you come to the island of Hawaii you gotta  to check out Kahua Ranch, it is amazing.
10:27-10:28 Next Stop logo
10:29-10:34 JON: Coming up, a helicopter tour over the worlds most active volcano, and a truly Hawaiian resort.
10:36-10:37 Next Stop logo
10:39-11:05 JON: Mt Kilauea is the most active volcano in the world, and thankfully and kindly, it decided to become more active this week for us. Sunshine helicopters is going to take us up for a birds eye view.
KIMO: Getting in the aircraft today we have floats on the bottom, in this illustration it’s yellow, but when we do get out to the aircraft they are  gray, please don’t step on those, I will point out to where you can step as you enter and exit the aircraft.
11:25-12:12 PILOT: The big island of Hawaii has 3 active volcano’s. Along the western edge of the Kilauea caldera wall is about 400 feet deep. Halemaumau crater mountain puts out over 2000 ton or so for the sulphur dioxide.
JON: Well there is a lot of activity, there is a lot of vents.
PILOT: Yeah. Now the trees off to the right side of us is getting burnt down its from the lava flow that is flowing along the tree line that kinda cooled down already.
12:22-12:42 PILOT: Off to the right is front of us inside of the tree lines over here is we have the chain of craters road, chasing down the hill towards the coast line, towards the west end road closure, where the road ends. That comes down into the Hawaiian Volcanoes National Park.
JON: How high are these sea cliffs?
PILOT: Umm, about 1,000 feet.
12:48-12:49 Next Stop logo
12:50-13:08 JON: The Big Island has the most diverse weather of any of the Hawaiian Islands, including tropical, monsoonal, desert and even permafrost. It has 11 of the worlds 13 climazones, creating a beautifully lush environment. From volcanic deserts, to snow capped mountains, to black sand beaches, to this amazing coastline.
13:09-13:10 Next Stop logo
13:19-14:48 JON: Our Island of Hawaii home, the Mauna Kea Resort is truly a special property. It’s not like a lot of hotels you see that just kind of sprawl out, this place looks like it belongs here.
DAN: It is. It’s one of those very special places.You know, it was a vision of Laurence Rockefeller who kind of a very interesting kind of a character. He was truly a venture capitalist,but even more, he was involved with the environment, he was very much on eco tourism, and so when they built this place it was really more about making the property fit the land, it was never the other way around.
JON: You feel that, you really do feel that.
DAN: Yeah, it’s a beautiful place, and his dream was on every great beach there should be a wonderful resort.
JON: You’ve got some beautiful sculptures and pieces of art around this property.
DAN: He was a lover of art, I mean he, his face shined when it came to art work, he truly believed that art should be experienced by everyone around the world, you shouldn’t put it behind glass, there shouldn’t be barriers around it, so he believed that when people came they should experience some of the beautiful arts from around the world.
JON: You have a beautiful golf course.
DAN: Thank you, we want you to go out and experience it.
JON: II want to definitely, but what else can we do here? I see lots of families here, this looks like a great place for families.
DAN: This is, I mean, you know here it is all about the ocean. We try and do everything around the ocean since that is really the reason why he built this hotel. I mean we do all the snorkeling, we do scuba diving here, in the morning you will see people out here paddle boarding. We really do focus on the ocean, that’s our mainstay here.
JON: You’ve got a great staff with some very colorful chefs, check this guy out.
14:51-15:54 JUNIOR: Welcome guys to the Mauna Kea, we’ll do, be doing a few things here using organic product and we’ll do a pasta today. Actually this is a recipe that we developed, ok, there is different ways of making pasta’s or different ingredients. So we run this through the machine, ok, so we roll this up, bigger pastas we do it like this, ok, or you can go thinner, ok, or you can just do a bigger cut. Alright, so we’ll go ahead and cook it, ok, saute this up a little bit.
JON: Do you do the throw it against the refrigerator trick?
JUNIOR: You know what, the funny thing about it is we did that, and believe it or not one of the cooks was like ‘are you crazy I haven’t seen that before’ so its funny because my old chef from actually, Oregon taught me that, so if you go back the the Winchester Inn you’ll have pastas all over the wall and there are like, that is Chef Junior, there is Chef Mark, but here it the Mauna Kea it’s all about the flavor and the food.
JON: And it’s all local, right here.
JUNIOR: Yes, yes, exactly.
JON: You don’t import this from anywhere, it doesn’t get any more fresh than that. A little garnish, voila.
JUNIOR: Garnish right there, and there you are, you got it.
15:55-15:56 Next Stop logo
15:58-16:03 JON: Up next, liquid aloha on the Big Island at the Kona Brewers Festival.
16:04-16:05 Next Stop logo
16:06-16:42 JON: It’s time for some liquid aloha. We are at the Kona Brewer’s Festival, the sun is out, the beer is flowing and the people are ready to party. I’ve got Tracy here all the way from California.
TRACY: We’re pouring a dark IPA today which is a new beer style to the beer community. It’s a dark beer that has a lot of hop flavor to it, about 8% alcohol.
JON: Nice, well lets taste your stuff man.
TRACY: Alright. That’s the alpha red, the other beer we’re offering here today.
JON: Oh that’s nice
TRACY: That’s nice.
JON: It’s really nice.
16:49-17:17 JON: Some amazing costumes here today, but I think I have found the two that exemplify a beer festival the best, what do you guys think? Now you are obviously St Pauli girls, do you know each other? Did you coordinate this?
MAREA: Actually, we do know each but we did not coordinate this.
JON: So where do you get a costume like this, it’s not at the ABC store.
MAREA: This is my halloween costume.
DANIELLE: This was my halloween costume as well actually, and I figured, you know, you only have so many places where you can wear a costume like this and brew fest is one of them.
17:20-18:12 JON: This festival brings out some crazy outfits, check this one out. There is actually a reason behind this outfit Rebecca, tell us about what this is made of and the significance of the trash fashion show at the Brew festival.
REBECCA: The trash fashion show is a phenomenal group of people who are dedicated and start working on their costumes probably 5 months before the event. We do our best to educate the crowd to the small things that we can all do to make sure that all of this didn’t end up in the landfill.
JON: I love your president, Mattson Davis. Today we tried to hook up with him but it is just too busy, but yesterday we did learn a little bit more about Kona Brewing.
18:19-19:32  MATTSON: In 1994 father and son, Cameron Healy and Spoon Khalsa, decided to share their passion for the craft world, felt that Hawaii needed a nice little brewery, and here we are today.
JON: This is really a good gathering place for people here on the island, and for visitors.
MATTSON: Big goal of ours right from the beginning, when Cameron and I got together and started working with each other I said ‘Let’s build a restaurant that is a great gathering place’
JON: Now Kona Brewing has kind of exploded in the last couple of years, tell us what has been happening with you guys.
MATTSON: Well there is further distribution on the mainland, and I think the clear message of paradise, liquid aloha, high quality product, using those aloha series beers that have things like Kona coffee in them or passionfruit on the Wailua wheat.
JON: Before sustainability was even a word, you guys were adopting sustainable practices here, leading the charge not just in Hawaii, but really on the mainland too.
MATTSON: Well thank you. There is a couple of things, it’s the right thing to do, and I think as a leader you want to take a leadership position on things. And so from the menu where we use products that are grown here locally, to the fact that we are one of I think, very very few breweries, I can’t think of any others, that actually produce their beer in multiple locations to minimize their carbon footprint.
19:36-19:56 JON: So this is where it all started thought, right? The main room, this is where all the beer is brewed, I see some longboard over there, my favorite.
MATTSON: For the first 5 years this is where all the beer form Kona Brewing Company came from.
JON: What does the festival mean for you guys?
MATTSON: The festival is really is an opportunity for us to celebrate our birthday, it’s really a chance to get down and celebrate with the people that live right here in Kona.
20:01-20:36 JON: How appropriate and how cool is it that our featured artist on this episode from Kona, is a guy by the name of Kona.
KONA: Yep, yeah.
JON: We couldn’t have planned it any better.
KONA: Aloha, my name is Kona, how you doing?
JON: We’re here at the pub, here at the brewery, you’re the featured band on the stage today, what was it like playing the festival?
KONA: Oh it was awesome, first time here, the people are great, of course there is beer, so you know.
JON: Did you get to partake in any of the beer?
KONA: I did, I try, my thing is, I dunno, unlike other musicians I try not to drink before I play because then I will just get stupid and forget, I have major brain farts and I’ll forget lyrics and stuff.
21:07-21:16 JON: Your music has actually won awards, Na Hoku Hanohano award, the Hawaii’s Grammy.
KONA: Yes, my first Na Hoku Hanohano award, 2010 rock album of the year.
21:28-21:52 JON: Mahalo for tuning in to Next Stop from the Island of Hawaii, or the Big Island, the island that just doesn’t stop growing. It’s a beautiful place with beautiful people. Thanks also to everybody that made our show possible, especially the Mauna Kea resort, we love your property. Thanks also to our title sponsors, Alaska Airlines and the Alaska Airlines Visa signature card for your partnership. We’ll see you next time on Next Stop, where will we take you next? Make good memories everybody.
21:53-21:54 Next Stop logo


Next Stop: Alaska

Fur Rondy, Dog Mushing, Running of the Reindeer, Snowball Sport (yukigassen), Double Musky, Alyeska Resort, Captain Cook, Alaska Ariel Views, Woodrow @ Humpy’s



00:00-00:04 JON: Hi I’m Jon Olson, welcome to Next Stop from Iditarod nation!
00:05-00:15 Next Stop Alaska intro rolls
00:16-00:35 JON: We’re in downtown Anchorage Alaska, at the starting point of the Mardi Gras of dog sled racing, the 39th annual Iditarod. The teams are making their way out of Anchorage on their way to Nome, but we’re going to stick around and participate in Fur Rondy events. We’ll also bring you the local music of Woodrow, and we’ll take you outside of Anchorage to a world class ski resort. All this and more on Next Stop, the fun starts now!
00:36-00:37 Next Stop logo
00:43-01:23 JON: Dog sled racing, or dog sled mushing is truly a culture for those involved in the sport. Kent here, is not only involved in the sport, but you are a true road warrior. You drove all the way up here from Michigan?
KENT: Correct.
JON: How long did that take you?
KENT: Six days of icy roads, snow, you name it, it’s on the road.
JON: Describe the whole culture behind dog sled racing and tell us about the different types of dog sled racing.
KENT: There is many types of racing but generally what we are familiar with is the sprint racing where the dogs run a faster pace, shorter distance, and then the iditarod which is more famous, longer distance racing, shorter speed.
01:24-01:39 JON: Walk us through what you do to harness the dogs up, get ready for the race.
KENT: The dogs, we take them on a dog collar, put the harnesses on them and then we will connect them to the gang line, and once they are connected say ‘Alright’ and we’re gone.
01:56-02:17 JON: Well the dogs and the mushers are on their way from Anchorage to Nome, and our Fur Rondy festivities day just is getting started with some vintage snow machines. Next, I get to dive in with the locals for a snowball fight, then I’m going to run with the reindeer. We’ll end our day at a very colorful miners and trappers ball, going to be a great day loaded with lots of activities, we’re going to have a lot of fun. After all, this is Mardi Gras for Anchorage!
02:23-02:51 JON: I’m with Chris and Craig and we’re going to learn about vintage snow machines. My first question guys, how old does it have to be to be considered vintage?
CHRIS: It has to be older than 84, no springer front ends.
JON: So what’s this, you guys all get together and bring out the old vintage snow machines, so how did this come about?
CHRIS: Well vintage snowmobiling has really taken a turn and coming back alive again. Craig here has done a great job of getting it organized here in Alaska again, and putting on races and stuff, and digging all this stuff out of the barn and putting it together and going out and having a great time with it, it’s become a great spectator sport.
02:56-03:29 JON: Pretty cool seeing you out there having fun today, this is kinda fun, how long you been riding this bad boy?
ANTHONY: I think 2 years.
JON: This is like NASCAR car or something. How many sponsors do you have man?
ANTHONY: More than 11, I can’t count them all.
JON: So you race? This is what you do for your job?
JON: Does that mean you make money doing this thing too?
JON: What advise would you give kids who want to get involved in riding snowmobiles, or snow machines?
ANTHONY: Ask your parents, get money.
JON: And then if you are really good like this guy, get sponsors and make your own money and get your own machines, right?
03:35-03:56 JON: So this is pretty much vintage snow machine heaven right here, these three captured my eye, and this one is yours
JON: tell us about this one.
KEITH: Its a 1968 Bolens Theable Rouge made by FMC corporation.
JON: We’re having a blast, we’re off to a snowball fight right now with the locals.
KEITH: Giddyup.
JON: Thanks man.
KEITH: I’ll do my snow thing right here.
JON: Perfect, I’ll see you later
KEITH: Alright.
04:01-04:24 JON: I grew up in snow country and of course we had snowball fights all the time, but they are taking it to a new level here at the Fur Rondy today. We’re going to be participating in yukigassen, which is some pretty serious stuff, I see helmets over there, Carrie, what is yukigassen?
CARRIE: Yukigassen is japanese for snow battle, and it’s a sport that started about 20 years ago. It’s a combination of dodgeball, paintball with snowballs, and a lot of fun.
04:37-04:41 JON: Oh god, that was quick.
04:53-04:58 MARC: You play capture the flag as a kid, and snow ball fights as a kid, and this is a perfect combination of both.
05:05-05:19 JON: We don’t have a costume for tonight’s ball, but I did pick up some moose antlers for the running of the reindeer, maybe they will think I am one of them and they won’t trample me? It’s total pandemonium down here, we have some amazing costumes, far exceeded what we expected and the race is about to start.
05:47-06:04 JON: Well that was a lot of fun, the closest I’ve ever gotten to a reindeer, in downtown Anchorage, what a cool event. Coming up? The Miners and Trappers ball. We’re at the Miners and Trappers Ball kicking it off with the beard contest, later we have a costume contest and there are some mighty colorful people in the room tonight.
06:11-06:39 JON: This is a very important festival to the state to Alaska, and of course Anchorage, tell us why.
SUSAN: In the beginning it was a time for the miners and trappers to come back to town and kind of replenish their supplies and trade their goods, and just get together and celebrate the beginning of the end of winter.
JON: Tell us what you happened last night to bring all this snow in.
SUSAN: Well we closed down the streets, there are miles of snow fencing that go up and truckloads of snow that come in, and what other city bring snow into the streets?
06:41-06:42 Next Stop logo
06:43-06:47 JON: Coming up on Next Stop, this, enough said. Stick around.
06:51-08:20 Alaska has some of the most stunning scenery in the world and the best way to see it is by air. That’s what we are about to do with Alpine Air.
ANDREW: So this is our valley that we live in, GirdwoodValley, we kind of have mountains all the way around us. Most of the peaks that you see up to the north here are about 6, 7 thousand feet.
JON: Look at these fresh tacks over here, these guys…
ANDREW: Heli skiing
JON: Heli skiing, sweet. So Andrew I was born and raised in South Dakota, the great plains state, and this looks a lot like the landscape in the great plains of South Dakota.
ANDREW: Not so much.
JON: Not so much, this is incredible, where are we right now?
ANDREW: We are on a frozen lake in front of Colony Glacier, so this is an active glacier that is coming down out of the mountains, you know you are looking at probably about 150 feet of ice but it probably goes under the water another 200 feet.
JON: It looks so surreal, it does not look real. And especially this formation, as it drops down it looks like jewelry, this looks like jewelry.
ANDREW: It’s very, very dense ice and umm, the great time about this time of the year is that if you get here in the summer time it is very blue in appearance as well, but this time of year, to me it just seems so much bluer.
08:28-08:40 JON: Oh my gosh, that is incredible.
ANDREW: The first time I flew over this place I thought man, this could be another planet.
JON: It looks like another planet!
09:01-09:02 Next Stop logo
09:03-09:14 JON: In May of 1778 Captain Cook supposedly entered the Cook Inlet only to find that the inlet did not connect to Prince William Sound. He was forced to turn around, and the area today is known as Turn Again Arm.
09:20-09:21 Next Stop logo
09:22-11:18 JON: When you come to Anchorage, If you want the true Alaskan experience,I highly recommend you stay at the Captain Cook, Chris, thanks for having us man.
CHRIS: Not a problem.’
JON: You guys have gone through some changes here recently.
CHRIS: Yeah, actually we did a total renovations of the bedrooms, so we did new beds, new bedding, new duvets, new artwork, lamps and all flat screen televisions throughout the hotel.
JON: So lets talk about the location of the Cook, its right in downtown Anchorage, you’ve got the view of the mountains, its just spectacular.
CHRIS: Yeah, we are very blessed, we are right in the heart of downtown Anchorage, right between 4th and 5th avenue, 6 miles away from the airport so I always joke that we are kind of an airport property with a downtown location. It’s a 5 minute drive so its not too bad.
JON: Your athletic club is awesome. And its actually for locals too, right?
CHRIS: It is, so the athletic club is, its a separate mens and womens, with coed facilities. We went through quite a bit of renovations, we did new cardio equipment with their own personalized televisions, and we also went with new weights.
JON: Nice. And your restaurants, you’ve got a few different restaurant choices, this one is pretty nice.
CHRIS: This is fine dining, The Crows Nest is one of the only 4 diamond award winning restaurants in Alaska, so its a very unique place where you get 360 degree views of the entire city.
JON: So what do  you think the biggest secret is about Alaska in general, but Anchorage too?
CHRIS: I would say the biggest secret is that for the world, most people think that Alaska is in the summer is cold, its beautiful here, our temperature is 65 to 70 degrees.
JON: In the wintertime it might be a little cold outside, but look how crystal clear it is, its just beautiful.
CHRIS: Yeah, these are rare days, they say in the summer everybody comes up to see Denali and Mt McKinley, in the summer 80% of the visitors don’t get to see it  because of weather but in the winter time you have the northern lights, you have Denali is open like this.March is one of the most sunny months we have in Alaska and Anchorage.
11:25-11:26 Next Stop logo
11:28-12:50 JON: When I facebooked that next Stop was coming to Alaska, several people contacted me and said you’ve got to check out the Double Musky Inn, in Girdwood. Well here we are, lets go see why. You guys were named one of the top 10 restaurants in America by the food network?
JON: That’s pretty killer.
JUSTIN: Yep, we were honored with that back in 2000 by Jill Cordes of the ‘Best Of’ show on the food network
JON: So your food must be pretty darn special.
JUSTIN: Its all about the food.
JON: Its all about the steaks here from what I understand.
JUSTIN: Yes, we’re a cajun infused steakhouse with fresh alaskan seafood. Duke’s throwing on our signature dish, the french pepper steak.
JON: Where do you guys get your beef?
JUSTIN: We get Iowa corn fed, the best beef in America.
JON: Nice.
JUSTIN: We get the best beef in the state brought to us, but that is what we are all about, high quality ingredients, timeless classics.
JON: Well lets go back 25 years, because this is in your family, You were raised above this building, on the second floor?
JUSTIN: I grew up upstairs and learned everything there is to know about the restaurant biz, and they turned it into what is today the Double Musky.
JON: Our friends at Alpine Air said ‘You’ve got to check out their wine cellar’
JUSTIN: Oh yeah. Yep, we’ve got the wine cellar to back up the food.
JON: I’d love to see it, let’s check it out.
12:54-13:18 JON: Well this is impressive.
JUSTIN: Yes, this is the Double Musky wine cellar. I personally hand select all of them, I taste every wine and I choose them, and I put them away as well.
JON: We have a variety of things you are going to put out for us tonight, what do you suggest we have with our steaks?
JUSTIN: Definitely an Austalian shiraz, and one of my all time favorites, Two Hands.
13:32-13:33 next Stop logo
13:34-13:38 JON: When Next Stop returns, my buddy Brian and I tackle big mountain skiing at the Alyeska ski resort.
13:41-14:03 JON: Alaska is by far the biggest state in the country, almost 570,000 square miles. It’s got the most coastline of any state in America and it is about 2 point 3 times the state of Texas. Anchorage is the biggest city in the state, which means there is a lot to see and do here. On your next trip to Alaska, when visiting Anchorage check out the visitor information center, they will help you plan your trip. It’s located in downtown Anchorage at 4th and F, and its the log cabin-you cant miss it!
14:04-14:05 next Stop logo
14:07-14:14 JON: Today we’re hitting the road to Girdwood, Alaska, less than an hour away from Anchorage and home of Alaska’s only year round full service resort, the Alyeska Resort.
14:25-15:54 JON: Just a short drive from Anchorage, here at the Alyeska Resort in Girdwood and about 10 years ago I was here, but a lot has changed, right Sandy?
SANDY: It has, we have a new owner, he loves to ski, he loves food and wine, and this place has really come alive in the last 5 years.
JON: You don’t feel like you are even in the 50 states here, this has a really kind of Asian, you know, European feel to it.
SANDY: You know, the original owners who built the hotel, The Tram, were actually from Japan and there is so much influence still, but right now what we have done with this place which has gone through a huge remodel, is bring Alaska indoors. We brought the organic side, the nature, wilderness, we brought colors, Alaskan art, its actually a really fantastic public space.
JON: It doesn’t get any more full service than this, how many restaurants do you guys have?
SANDY: We run eight restaurants, everything from a casual coffee shop all the way to 4 diamond, Seven Glaciers.
JON: Now I was reading you had a sushi bar.
SANDY: Its called Sakura and Sushi bar, It has everything from wagyu beef to hand rolled sushi.
JON: Now I remember the pool area being just so special, I never forgot it, what is it about the pool area down there that is so unique?
SANDY: The pool space itself is gorgeous, which I think helps greatly. But its a salt water pool, so you are dealing with less chemicals, less chlorine, its wonderful. In the hot tub, its the views.
JON: So when I think of full service resorts I think of spas, I’m a total spa guy. In fact, earlier today I checked out your spa and had one of the most unique treatments I’ve ever had, check this out.
15:55-16:39 JILL: The treatment that we are doing on Jon today is the thai bolus treatment, it is a treatment that incorporates lavender and sea salts. It’s very relaxing, and we follow the lines or the meridians within the body for total relaxation. When you are working with the meridians within the body it is very relaxing but then it also can be theraputic as well.
SANDY: So how was that spa appointment?
JON: It was incredible. I could barely get off the table. Jill said that when she first had it, within 6 minutes she was asleep and couldn’t get off the table, I had a hard time getting off the table, but I did and here I am, and I’ve got my mutton legs on me now and I’m ready to tackle the slopes.
SANDY: Well that’s great, I’ve got our Mountain Services Manager and he’s going to take you up the tram, you’ll have a great time up there.
16:40-17:25 Brian: Isn’t Glacier Valley awesome? I mean, its made up of multiple drainages from Glacier Creek, Winter Creek, California Creek and Crow Creek, spectacular glacier vistas,  mountains going up 5,000 feet everywhere.
JON: This is not a bad backdrop for your job for everyday
BRIAN: It is an awesome backdrop to wake up to.
JON: Lets talk about the mountain, because it looks pretty darn vertical as we are heading straight up right now.
BRIAN: Alyeska has a wealth of terrain for people to experience. We have one of the longest continuous double black diamond runs in North America, but we also have got a great selection of intermediate and even entry level terrain.
17:43-18:17 JON: Brian had to get back to work but I’m not through with this mountain yet, I’m going to go check out Seven Glaciers restaurant. One of my favorite things about a day after the ski hill is Apres Skiing, or after skiing. This stands out after skiing!
JASON: Oh yeah, you gotta have the king crab in Alaska, so we have the king crab legs poached in a little butter, a little citrus butter sear and a little meyer lemon to go with that.
JON: Cheers.
JASON: Cheers.
JON: I dig that restaurant, and I love this mountain, it is extreme and world class, as is the resort. Next stop? See you back in Anchorage!
18:21-18:22 Next Stop logo
18:24-18:29 JON: Coming up, voted best singer in Anchorage Jared Woods and his band Woodrow, at Humpys.
18:30-18:31 Next Stop logo
18:33-18:38 JON: Live music is alive and well at Humpy’s Great Alaskan Alehouse in downtown Anchorage. On tap, Woodrow.
19:06-19:31 JON: Voted best singer in Anchorage, Jared Woods is our musical guest on this episode of Next Stop, and Woodrow. Let’s talk about your band Woodrow, first of all what is the name all about, what’s Woodrow?
JARED: Well the name started out actually as a nickname that a couple of buddies gave me, and then when I was trying to find a name for this band I heard that Woodrow was one of the names that they thought of naming Anchorage before they voted on a name.
JON: Really?
JARED: Yeah, so I thought aw, that kind of works.
19:52- JARED: The bands been playing together now for about 9 years, and we play here at Humpys on a regular basis every Thursday night right now.
JON: What a cool club. Humpys is such an awesome place.
JARED: Fantastic, yeah.
JON: This is like the Cheers of Anchorage, isn’t it?
JARED: Yeah, yeah, and I can point out Norm and Cliff if you want me to.
JON: But the food, so many beers on tap, and great live music.
JARED: Absolutely, yeah.
JON: Your music has been mentioned in the same venue as John Lennon, what’s it like to have your name mentioned with Jon Lennon?
JARED: It’s great. I’m not sure who said that, but thank you to them.
JON: I read it somewhere
BOTH: Laughter
20:38 JON: Nancy travelled all the way from Juneau just to see Woodrow at Humpys tonight.
NANCY: They are good friends of Alaskan Brewing and we are so thrilled to find out they were going to be here tonight, so its an extra pleasant surprise to have them.
JON: So you didn’t travel all the way just to see Woodrow, your also here for the start of the Iditarod.
NANCY: No, the Iditarod. I have to admit I am an Iditarod junkie, and so this gives me a good reason to participate, you know there is nothing that captures the Alaskan Spirit like the Iditarod
and beer goes well with it!
21:21-21:22 Next Stop logo
21:25-21:52 JON: Thanks for tuning in to Next Stop from the gorgeous 49th state of Alaska. Wintertime is a great time to come here with all the activities around the Iditarod and Fur Rondy, and if you are looking for a world class ski resort, the Alyeska ski resort is perfect for you and your family. Thanks also to our new friends here in Alaska, we had a great time making this show and you were all a big part of it. Thanks also to our title sponsors Alaska Airlines and the Alaska Airlines visa signature card for your partnership. See you next time on Next Stop. Where will we take you next? Make good memories everybody.
21:53-21:54 next Stop logo

Next Stop: Maui

ATV at Kahomo Ranch, Cirque Polynesia, Sailing on Teralani, Westin Kaanapali, Wailele Polynesian Luau, Mulligans/Willie K



00:00-00:04 JON: Aloha and welcome to Next Stop from our 50th state’s valley isle.
00:05-00:10 Next Stop Intro rolls
00:11- 00:23 JON: It’s whale season on magical Maui and on this episode we’ll get up close and personal with some humpback whales. We’ll also experience adventure and culture on Maui and feature the legendary tunes of Maui’s own Willie K. The fun starts now!
00:24-00:25 Next Stop logo
00:29-00:45 JON: For this evenings activity we board the Teralani for a sunset cruise complete with pupu’s and cocktails and hopefully, something that rhymes with cocktails, whales, get it? The fun starts right when you board.
CREW: Go guys, go. Come on, while we’re young, get on the ladder.
00:55-01:23 MARIO: Heads are the bathrooms, those staircases right there. Take your time going down there, use the railings while you move around down there. You guys, if you don’t think it is operating correctly down there don’t be shy, please let Amber know, ok? What we are going to do is go out, looking for some humpback whales, if we don’t see humpback whales today you might be sleeping because they are all over the place. If your eyes are open you’re probably going to see some whales out there.
01:33-1:59 AMBER: These are baleen whales. There’s two types, there is toothed whales and baleen whales. They are going to be feeding up in Alaska all summer in groups. They like to, they form big bubble nets which capture their prey, then they’ll take turns jumping through the net to engulf the prey.
JON: Really: That’s a huge one, wow!
AMBER: That’s a mom and a baby.
JON: Look at those tail flips, I can;t tell which is the mom and which is the baby.
ALL: Cheers, wow!
02:12-03:12 JON: I love the cocktail cruise not only for the cocktails and the whales, but also because  you get to meet fun people from all over the place. What are your names and where are you guys from?
MAN: I’m Jon and this is Dayle, from Vancouver Washington.
JON: I have some questions for you about Hawaii, let’s test your Hawaii knowledge. First of all, what is the capital of Hawaii?
MAN: Honolulu.
JON: You are correct. Do you know the name of the state fish?
WOMAN: Ono? No?
MAN: You can’t pronounce it, it’s about 20 letters long.
WOMAN: This long! Look, he’s go to bring a…
JON: I’m actually bringing it out, I’m giving you a cheat sheet and I want to hear you guys pronounce it.
WOMAN: Oh, no no no.
JON: Come on, you can do it.
WOMAN: Puma noo koo na kua pu ah ki
JON: That’s pretty close, Jon, come on you’ve gotta give it a try, your wife did.
MAN: Huna huna noo koo noo koo apoo.
JON: That’s pretty good actually.
03:14-03:58 JON: We not only saw whales and had killer pupu’s and cocktails, but these guys do an awesome job. The Teralani is the way to go when you come to Maui to see anything. What do you guys do when you’re not…when the whales aren’t here?
MARIO: We snorkel, we get in the water, we go snorkeling.
JON: Nice!
AMBER: And sailing.
MARIO: And sailing.
JON: You guys do a great job, you make everyone from all over the country is here having a good time. We had a good time. Dude, I need to ask you a favor though, if I give you these hats will you wear them? Bud says yes, Bud chose the gray. For you Bud.
MARIO: Always? Of course we’ll wear them.
AMBER: I will wear it.
JON: Promise?
AMBER: I promise.
JON: Because you guys see tourists from all over the place, you need to help us promote Next Stop.
MARIO: Yeah, but they don’t all bring us hats.
JON: Nice, cheers. Thanks you guys.
AMBER: Thank you.
JON: Aloha
MARIO: Aloha.
04:02-04:03 Next Stop logo
04:05-04:24 JON: Lahaina, located on west Maui was the first capital of the kingdom of Hawaii. In the 19th century it served as the center for the global whaling industry, Lahaina, in hawaiian, means cruel sun, related to it’s sunny dry climate. It only gets about 13 inches of rain a year, so for those of us living in a rainy wet climate, isn’t that a good reason to come to Maui? Book your trip today at
04:26-04:27 Next Stop logo
04:28-04:34 JON & ALL:Coming up on Next Stop, we get down and dirty on ATV’s in west Maui, wooo!
04:35-04:36 Next Stop logo
04:37-05:00 JON: We all have to eat on Maui and some of us just have to shop. For you shoppers the Whaler’s Village is perfect. With over 90 stores to tickle your fancy there is just about something for everybody. And when you are done shopping and you have worked up an appetite, visit one of their fantastic restaurants, I’ve tried them all and they are fabulous. My favorite thing about Whaler’s Village is the location, right on world famous Ka’aniplai beach. For more information visit
05:01-05:02 Next Stop logo
05:03-05:25 JON: For today’s Maui adventure we’re heading up country with Kahoma Ranch ATV Tours.
KEIKO: Transmission is an automatic so I mean, you don’t even have to touch them if you unless you gotta. There is only 2 gears, all the way down is reverse, if you have to, all the way back up is low. There is a high gear, but we cut the high gear off, especially for the Californians.
05:39-05:40 JON: We could have really gotten wet there!
05:48-06:38 KEIKO: So I’m gonna point out some fruits and stuff grown in Hawaii, a lot of people ask like how pineapples and bananas grow, and I’m going to show you guys a couple of native plants while we up there, yeah? So bananas, this is how it grows, first off, starting off, it starts off with a flower underneath every leaf there is seeds of bananas. Pineapples, a lot of people think it grows in trees, 9u know it doesn’t grow in trees, it grows just like this, see them? So it takes about a year and a half for a pineapple to be matured and ready to eat, same thing with the bananas, a little over a year. So, Maui Gold pineapple, the most sweetest pineapple in the world, cut then just like this inside, so you cut around the core like this, and slice.
06:46-07:13 KEIKO: This is the 9th rainiest place in the world, 600 inches a year. We’re going to yell as loud as you can just for a quick second and stop. Just not longer than a second, if you do it longer than a second you won’t be able to hear the echo. Ok, one, two, three go!
ALL: Whoo!
JON: Sweet!
KEIKO: You guys all ready to ride again, get back on the ATV’s and ride? Alright, let’s go!
07:44-08:09 JON: Not only was it an exhilarating ATV adventure up here, but I also got a nice little spa treatment, they say mud is good for the skin, right?
KEIKO: Yeah!
JON: Now you guys do other tours, right?
KEIKO: Yeah, I mean we do a waterslide tour that you didn’t experience but, uh, the first tours are driving like how we just did and the last two tours is a waterslide tour incorporated with the tours, it’s sliding and the rest is driving.
JON: We’ve done a lot of tours, this was super cool, this is a must do on your Maui checklist.
08:15-08:16 Next Stop logo
08:18-08:38 JON: You can’t come to Maui and not attend a luau, luau’s are very important in Hawaii. We’re at the Westin Maui Resort & Spa, the luau is much more than just a show, it’s an actual story from beginning to end, right?
NATHAN: Right.
JON: Tell us the story, walk us through the story.
NATHAN: Our story is a journey of all the polynesian islands, from start to finish. You get the costumes, the songs, the dances, a real touch of what the history is about.
08:47-08:59 JON: What is the significance of the fire knife dance within the luau?
TAVITA: The fire knife is originally from the island of Samoa, actually it started out with just the knife dance and the fire was added on later.
09:05-09:06 Next Stop logo
09:07-09:22 JON: If you are a golf enthusiast there is 14 courses to choose from on Maui. Our favorite is the Kaanapali golf courses that is located in the heart of Kaanapali. With over 45 years of tournament history, legends like Jack and Arnie have played here, and so can you. For more information visit and play golf.
09:23-09:24 Next Stop logo
09:26-09:30 JON: Coming up on Next Stop, a cultural experience at a world class resort.
09:32-09:33 Next Stop logo
09:35-10:27 JON: There are many beautiful hotels and resorts to stay at on Maui, we chose the Westin  Kaanapali Ocean Resort Villas. A AAA 4 diamond resort located right on Kaanapali beach. The lobby is warm and inviting and the rooms are gorgeous. Each villa has it’s own famous Westin heavenly bed, a fully equipted kitchen, flat screen tv’s, and what I love, a whirlpool bathtub. And for those of us that don’t like to travel with a lot of bags, no worries. Each unit also has it’s own washer and dryer, so leave that excess baggage at home. The 26 acre property at the Maui Westin Villas is spectacular, they have 6 pools, one of them has a waterslide which me and my crew totally dig, one of the pools for the keikis, or children, even has it’s own pirate ship, aaargh.
And if you just want to chill out and hang out in the lazy river pool, or take a stroll along the oceanfront walking and jogging trail. But the Westin Kaanapali Ocean Resort is much more than your average resort, it is a cultural experience.
10:30-12:18 JON: We’ve shown you that the Westin Villas here on Maui is an amazing resort, but you can actually immerse yourself into the  hawaiian culture here on property, isn’t that true Maka?
MAKA: Yes it is, absolutely.
JON: It all starts in the morning with the conch shell blowing, what is the significance of the conch shell and the chanting?
MAKA: Well the significance of the conch shell is, at the sound of the poo, or the conch shell announces that something very special is about to happen. So, after the sounding of the conch shell then you have what we call a Ole’ kahale, or the calling, which is in a chant form for instance.
JON: Beautiful.
MAKA: Thank you.
JON: I loved that. Sustainability is a big topic here today, Hawaii being the most isolated land mass in the world you need to live off the land still, tell us about that.
MAKA: Actually back in the old days of Hawaii, or pupuna, or our ancestors, that is the lessons that we have been taught because it is always, we become one with hapuhana moku with is earth mother. We believe that when we take care of earth mother she will take care of us.
JON: And there’s lots of different vegetation on property here, you have a botanical tour, correct?
MAKA: Yes, absolutely, we do have a botaniocal tour, we have one of our associates that take our owners and guests on a short, maybe about an hour tour on our property. We have what we call laoa, which is medicinal plants that we grow, and we explain what the scientific name, the common name for it, and what we use it for.
JON: Well I love to participate, and I’m thinking I need to immerse myself in hawaiian culture here on property, what would you recommend?
MAKA: I would recommend that you really immerse yourself with coconut weaving that we have every Fridays here on our property.
JON: I like it, I’ve never done it. Time to try something new.
12:22-12:47 JON: Hey kids, hey Mika, Maka tells me you are going to teach us how to weave from the coconut tree.
MIKA: Hey brother.
JON: Maka tells me you are going to teach us how to weave from the coconut tree.
MIKA: Yeah, put your left hand like this, some of you might have two left hands, but grab your left hand like this, your other left…there you go, this left. Grab the wide of the first leaf, drape it over your left hand just like this, make it so it goes across your hand.
MIKA: Good job brother!
JON: Thanks man!
12:49-14:00 JON: Relaxation, rejuvenation, and personal wellness, these are the themes here at the Westin Kaanapali Ocean Resort Villas.
SARAH: The spa really embodies all three of those. With wellness, yoga classes, fitness classes, pilates. For relaxation and rejuvenation, some massage, facial body treatments really help you relax your mind and body.
JON: Now your spa is very beautiful, you’ve got a tree house suite, tell us about that.
SARAH: The tree house suite overlooks our meditation lounge, you can here the bamboo swaying, the birds chirping, you get all those outdoor elements.
JON: Now for couples you guys have some special programs as well.
SARAH: We do, we have a couples instructional massage, so that is a therapist takes a couple up to our room, and it’s a great bonding experience, the husband is learning how to give a really good foot massage, the wife is learning how to do a really good shoulder and scalp massage.
JON: And then after they are done with all that they can chillax as I like to say, in relaxation lounge which is outdoors, but kind of private and secluded as well. Well, I’m going to do something different, I’m going to get my spa on later on but what do you suggest?
SARAH: I would say for wellness to try the paddle boarding, you can do it right outside the resort.
14:04-14:31 JON: So Sarah mentioned stand up paddle boarding as something I should do for my self relaxation rejuvenation and I think it’s a good idea because its really kind of the sport of the people, it’s really not that difficult, everybody is doing it here in Hawaii, all ages. Here’s the 101, grab your paddle, grab your board, paddle out to some smooth water, paddle out on your knees nice and easy. When you find some smooth water, stand up with your feet about shoulder length apart, and start paddling. While you are paddling, bend your knees, you get a nice core workout, it’s actually a lot of fun.
14:34-15:34 JON: We have many dining options here at the Westin Maui Villas and one of my favorites is Pulehu.
CALEB: One of the things that chef Francois has really brought to the table is, he’s all about sustainability. We take traditional italian recipes and we infuse them with local flair.
JON: tell us abut the other options for dining here, in addition to Pulehu which is fantastic.
CALEB: Well in addition to Pulehu, we also have Oceans Pool Bar & Grill and on Fridays they do a live sushi demonstration and they have live music there, And we’ve also got Paiolo, that’s Maui’s only ocean front sports bar which is great.
JON: We love that, but what are we going to be cooking tonight, because I’ actually going to get in the kitchen with chef Francois.
CALEB: Honestly I’m sure he’s got some tricks up his sleeve, you know he’s going kinda trial by fire with you.
JON: What are we going to make here?
FRANCOIS: We’re going to make clam linguini, so bring some of those nice beautiful clams, and we just let them steam just for a second.
JON: Just pour it in?
FRANCOIS: Just pour it in, nice little flame going.
JON: Merci Beaucoup!
FRANCOIS: Bon Appetit!
15:38-15:39 Next Stop logo
15:40-15:47 JON: When Next Stop returns
ALL: Cirque Polynesia!
JON: You guys don’t want to miss this.
15:48-15:49 Next Stop logo
16:02-16:42 JON: Las Vegas meets Maui at Cirque Polynesia. Now Tuffy, this isn’t your first circus.
TUFFY: Well the new thing is for this season is the wheel of death, or the wheel of destiny, which I prefer calling it rather.
JON: I like the wheel of destiny too.
TUFFY: It’s really exciting, its about 50 feet high, or performer runs around the outside of it doing tricks, he does a flip off it, it’s really cool.
JON: So how many families are involved in the performance, because I see mothers, daughters, kids, its a big family.
TUFFY: The circus is about family, and most circus performers grew up passing it on to the next generation so, its almost all families.
17:27-17:59 JON: You surprised everybody tonight with this. I thought it was an act because you guys are performers, but it’s not an act.
JON: You guys got engaged tonight.
JON: That is awesome! Congradulations, this was a rare, I was sitting in the back row going ‘is it real, is it a joke, is it real or part of the performance’
SIMON: I’ve been thinking about it for years, and we’ve looked at rings before and I found this one and I really liked it and I just felt like it was time, I felt like it was right.
JON: Congradulations you guys, the best of luck to you and what a great show you have thanks for having us tonight.
BOTH: Thank you
JON: Awesome.
18:05-18:06 Next Stop logo
18:08- 18:58 JON: For our local music segment we are in Wialea at Mulligans on the Blue for award winning music by Willie K
JON: Irish publicans Mike O’Dwyer brings Ireland to Maui here at Mulligans.
MIKE: And a full irish pub at that, with real Guiness.
JON: Is this real Guiness, straight from Dublin?
MIKE: Straight from St James’s cave.
JON: Nice! So this is going to be the real thing.
MIKE: There’s nothing like it, real irish pub with real irish people drinking real irish Guiness.
JON: What’s it like to have a guy like Willie K perform here regularly?
MIKE: To have a hawaiian man playing irish music in an irish pub…my dad came here and he said he had to travel 8,000 miles to see somebody sing Danny Boy properly, so we are honored, this is kinda his home on Maui.
19:21-19:55 JON: Music is very important in the hawaiian islands and everywhere you go, everybody knows Willie K, and for good reason, your music is awesome.
WILLIE:Thank you, Aloha.
JON: Aloha. How did you get started, how did it all begin for you?
WILLIE: Brother I been born with it. You know, parents were musicians so everybody else that was born right after that was, became great musicians.
JON: So did you sit around with the family and play growing up?
WILLIE: We still do that.
JON: That’s awesome.
WILLIE: We still do that.
JON: You have your ohana with you tonight you’ve got your cute little girl.
WILLIE: We try to make the atmosphere more family like
20:1620:29 JON: You play amazing hawaiian music but you rock out to other stuff, I’ve heard you do opera.
WILLIE: Yeah, well it’s all part of the entertaining process, you give them everything you possibly can so that they remember you and love you and tell everybody else, wherever they come from.
21:24-21:25 Next Stop logo
21:26-21:52 JON: Mahalo for tuning into Next Stop from magical Maui, we’ve barely scratched the surface of this lovely island. There is so much to see and do, so much culture to experience, we hope we have enticed you book your next trip to Maui. Thanks to our Maui show sponsors, the Westin Kaanapali Ocean Resort Villas, Alaska Airlines and the Alaska Airlines Visa signature card. Also thanks to our long time partners, London Influence and Latitudes. We’ll see you next time on Next Stop, where will we take you next? Make good memories everybody.
21:52-21:53 Next Stop logo


Next Stop: Puerto Vallarta

El Malecon, San Sebastian Historical Mining Town, Las Palmas Mexican Fiesta, Zip Lining, Cafe’ Des Artistes, Rythms of the Night Cruise, Cester at Senor Frogs























Next Stop: Puerto Vallarta (TRANSCRIPTION)

00:00-00:05 JON: Hola! Me llamo Jon Olson, bien venidos a to Next Stop from the most authentic Mexican beach destination.
00:06-00:12 Intro rolls
00:13-00:40 JON: Welcome to Puerto Vallarta, or as the locals say, Puerto  Vallarta. Sure they’ve got world class beaches here, but on this episode we will bring you authentic mexican culture. We’ll attend a fiesta, we will bring you local music, and we will take you high above the city to San Sebastian, and old mining town that hasn’t changed in about 200 years. Puerto Vallarta exudes a warmth, it’s all about it’s people, the locals are wonderful. We’ll introduce you to some of those people and bring you their great stories. This a wonderful show, you are gonna love it. Gracias for tuning in, the fun starts now!
00:41-00:42 Next Stop logo
00:50-00:58 JON: Lot’s of cool activities to do in and outside of Puerto Vallarta. Today we are going to do one of my personal favorites, we’re going ziplining, whoooo!
1:02-01:35 RICARDO: Ok guys, good morning everybody, welcome, welcome, to Canopy Tours in this paradise, the best canopy in Puerto Vallarta, ok? This name is pulley, but my partner and me we changed the name. We call you Harley Davidson Mexicana because he is very fast out there. To set the strap goes on the cable behind the pulley and you other one goes on the line. When you see this signal from my partner, that signal it means break. It is very easy, when you harley is low and hard, exactly like this, side to side, back and forth.
01:42-01:59 RICARDO: When you come into Mexico, you say hasta la vista baby, you know? And this canopy we change it a little bit. We say hasta la vista maybe!
JON: Just maybe
RICARDO: See you guys, bye bye. Whooo hoo!
02:08-02:15 RICARDO: Who’s the man?
JON: Awesome
RICARDO: Everyone. Knuckle.
JON: Fist pump baby! That will get your blood pumping.
RICARDO: Oh yeah.
02:23-02:42 RICARDO: This game we call El Mirador. Mirador it means the view. Amigo, this line is the last one. It’s kind of 15 minutes long, it’s a long one.
JON: Wow.
RICARDO: Yeah, so amigo’s please, I recommend you don’t take a siesta on this one, ok? Open your eyes and look in front.
JON: Ah! Oh ho ho, woooo hooo!
03:08-03:19 JON: We have done a lot of ziplines, we’ve done several in Hawaii, this was absolutely of of our favorites though, and you know why? The ziplines were amazing but you were an awesome guide.
RICARDO: Oh yeah.
JON: And you’re fun!
RICARDO: Yeah, I’m fine.
JON: Muchas Gracias.
RICARDO: Nice to meet you.
03:26-03:27 Next Stop logo
03:36-03:42 JON: Let’s experience authentic Mexican culture with Vallarta Adventures ‘Rhythyms of the Night’.
04:12-05:38 JON: ‘Rhythyms of the Night’  is another amazing celebration of authentic Mexican culture. Oscar, what a beautiful performance!
OSCAR: As you can see this is some magic island.
JON: This this is a magic island, this is what you call the mexican fantasy island, right?
OSCAR: The mexican fantasy island.
JON: From the minute you get of the boat, it’s a nice hour and a half boat ride, some margaritas, the crew is dancing for you , having a good time. But the minute you get off the boat it all these torches and candles everywhere.
OSCAR: Magic.
JON: It is magic!
OSCAR: Yes, it is magic.
JON: And let’s talk about your food too, because your food is incredible. From Venezuelan chef’s right?
OSCAR: yeah, yeah, yeah.
JON: You don’t expect that from the buffets, but the food, beautiful.
OSCAR: It’s like, yeah, I think one of the most important things on this tour and also for Vallarta Adventures is the quality of the service and the food. Like, all the beverage as you saw, we have our own water, we bottle our own water, so we take care of the environment so it’s like a complete experience to come to ‘Rhythyms of the Night’ and all of our tour also for Vallarta Adventures.
JON: Tell us about the story in the the performance, it’s a love story.
OSCAR: Yeah, it’s a love story. It’s a union between two ethnics and sisters dreams, and when they get together it’s uh, from two different towns of our ancestors get together, all what is involved in the celebration that we saw.
05:43-05:44 Next Stop logo
05:45-05:49 JON: When Next Stop returns, one of our crew members goes to jail.
05:53-05:54 Next Stop logo
06:01-06:37 JON: We have a special treat, we are taking a step back in time to an old silver mining village called San Sebastian, 1,400 meters above sea level. It is a gorgeous day. Gabriel is the man who knows all about this town.
GABRIEL: This is a town, a colonial town found in 1605. It is a mining town, mostly it was silver, silver mine, and a little gold. They were mining if I can just point you there, it was on a very high point there, the high of the peak.
JON: That’s very high.
GABRIEL: It is very high, it is 4,000 feet more than here.
06:40-07:43 GABRIEL: We still make the silver here in San Sebastian so now he is melting silver, then he is going to have a mold, reproduce or make like the little pieces to work with.
JON: So this is the loneliest place in town, this is the jail.
GABRIEL: Yes, this is the jail.
JON: There is nobody there?
GABRIEL: We don’t have any crime, it’s just using for when there is parties, for a, you know, a guy who has to much to drink.
JON: Too much to drink? They stick them in here?
GABRIEL: Yes, stick in here to calm down and not to give some troubles.
JON: Well last night my crew had too many cervesa’s, and one or two shot’s, maybe too much tequila. Can we put one of my crew members in jail?
GABRIEL: Sure, yes.
JON: I think we should. Which one? You pick.
GABRIEL: This guy, this guy.
JON: Ben?
JON: OK. Ben, hand your camera off, your going to jail buddy. Too many tequila’s last night. Ben had too many tequilas!
BEN: Oh Mio Dios!
JON: Ok, we’ll see you next year. Come back and get him in a year maybe?
07:44-08:04 JON: This place screams history.
JON: This is the church.
GABRIEL: It was a start building in the 17th century as a little chapel when some persons came going forth they have just been doing additions and tower, and doing some bells.
08:05-08:28 JON: So what’s next?
GABRIEL: We are going to visit Hotel del Puente, used to be one of the oldest houses in town also.
JON: This might be one of the most romantic hotel we have ever had on the show. Look at this place.
GABRIEL: It is yes. It is a house, it is about 400 years old this house. That is the original key for the doors.
JON: Let’s go check this room out.
08:31-09:04 JON: Nice! You’ve been here now for a few years, you’re not originally from here. What’s it like to move from the big city and live here in San Sebastian?
GABRIEL: It was an incredible experience. And I quit doing a lot of things in the city, people they just thought that I was pretty mad about it. They are saying ‘You used to quit all this?’ I used to have a nice life you know, but a stressed life.
JON: Quality of life is definitely good here. You’ve been an excellent tour guide.
GABRIEL: Oh thank you very much.
JON: Thank you for showing us your wonderful town.
GABRIEL: It was my pleasure.
09:10-10:21 JON: Located just a short jaunt from San Sebastian town is Hacienda San Sebastian, we’re going to learn abut tequila. Tequila is a family business for Antonio. Antonio, thanks for having us here to your hacienda, this is a cool place. But we’re going to learn about tequila. How do you make it?
ANTONIO: Oh very easy!
JON: Oh come on, it can’t be that easy!
ANTONIO: We just wait for the plants be ready 8 years. And then we’re going to cut it, we’re going to cook it, we cook it for 3 days in the oven. Then we are going to distill, when we distill we distill twice and basically of the distillation we are going to get those aromas and taste from the plant, and the alcohol. We’re going to put the tequila we want in our mouth, but as soon as we put it we’re going to close our lips, with the lips closed we are going to swallow.
JON: Ok, I’m going to watch you.
ANTONIO: Alright, good. Very good. I’m getting better.
JON: I’ve never had tequila like that.
ANTONIO: Oh, really?
JON: Usually I just shoot it back.
ANTONIO: Really fast? Oh no.
JON: But this is too good.
ANTONIO: Well the other one is to kill you, this one is tequila!
JON: I like it.
10:24-10:25 Next Stop logo
10:26-11:06 JON: At you have your choice of dozens of vacation packages all over Alaska Airlines route map including 9 destinations here in Mexico. Alaska Airlines vacation packages include everything to meet your vacation needs from hotel, to rental car, and of course airfare. The hotel choices are vast, in fact, they even have all inclusive meaning you never have to open your wallet. We are here on the beach in Puerto Vallarta at Dreams, an all inclusive resort. All the bars, all the restaurants, it’s all included. But probably the coolest thing here at Dreams is almost every night they release hundreds of baby turtles from the sand to the sea. This is how they start their life and you get to be a part of it. For more information go to today and book your Alaska Airlines dream vacation.
11:09-11:10 Next Stop logo
11:20-11:59 JON: We are in the heart of Puerto Vallarta, El Malecon. This is where everything really happens. I’m with Alfonzo, let’s talk about this area right here because this is where it all happens, for 40, 50 years the fisherman bring the local fish in, and they’ve been coming here for 40, 50 years, and they are still coming here. This place looks like it hasn’t changed in 40 or 50 years.
ALFONZO: And that is very interesting because they blend or they mix with tourists, local people, so still we have these places in Vallarta you know like…
JON: And not just the tourists, the pelicans! The pelican’s also hang out here.
ALFONZO: Um hmm, that’s right.
JON: And they like, they are very patient and they are good with people. I’ve never been so close to a pelican in my life.
12:04-12:20 JON: Up and down El Malecon there’s sculptures, there is art. This is the social place for the city, right?
ALFONZO: Right, and as you said El Malecon, it’s like the most, one of the nicest places, the public places where everyone comes to, El Malecon.
12:25-13:10 JON: And this sculpture happens to be one of the more famous ones.
GARY: This one is called ‘Nostagia’ by Ramiz Barquet, an artist who died in July at 90 and it relates to his romance with his wife Nelly. They tried to get married when they were teenagers, the parents separated them. 27 years later after having married other people, raising children and divorcing their spouses, they bumped into each other in a flower market in Mexico City on the day before mothers day, and rekindled the romance. Eventually it led to them sitting on a bench talking about what would have happened if they had  gotten married when they were teenagers, and that inspired him to both propose and make this sculpture.
JON: Oh my God, that;s deep!
13:17-14:02 JON I talked to Gary earlier and he told us this…
NELLY: Is the story of our life. This ‘Nostalgia’ it reminds me much, much of what is part of my life.
JON: And you sat on a bench and you talked about what it might have been had you been together, and then you ended up together.
JON: Very few people get to live a love story like that and have a legacy to leave behind, this is beautiful. Thanks for having us at your restaurants, which is one of the most tradidtional restaurants in Puerto Vallarta, right?
NELLY: Right. We have kept it for 32 years.
JON: You’ve been in Sports Illustrated, you’ve been in Esquire magazine, you and your ex husband. I can’t imagine…you are so beautiful today, what you must have looked like back in those days, I probably would have fallen in love with you.
NELLY: Maybe.
14:07-14:08 Next Stop logo
14:23-16:09 JON: The Puerto Vallarta art scene is incredibly alive and well here and unfortunately a few years ago Puerto Vallarta lost one of their favorite sons, but he wasn’t from here, right Cathy?
CATHY: No, he was from France. He starts to paint when he was 7 years old, you know, and he loved to paint and even his family was always behind him, and when he arrived I think the first really professional thing he did was in St. Tropez when he first moved there. And then after, he just wanted to see the world. I think now you can see it in his paintings, you know he went to Africa, he went to Asia. When he landed in Puerto he said that’s where he wants to live. The peace here in this house he found the peace he needed to paint and even the people, living with Mexicans is very special. And I mean it was very special to live here in Puerto Vallarta, that’s how his art grown. He could paint everything mexican, market scenes, the children’s,  animals.
JON: What was the one I I like the most? What’s the title?
CATHY: The Good Life!
JON: The Good Life.
CATHY:The good life, that’s a special one.
JON: He liked the good life, I would have gotten along with him.
CATHY: Yeah, I’m sure, I’m sure you would.
JON: This is a lovely tribute.
CATHY: Yes, yes.
JON: I wanted something special for the kids, especially for the kids you know, to always try not to be, I’m going to get emotional.

JON: That’s ok.
CATHY: Yes, I don’t want them to forget their father, you know, so it was one of the way and uh, for them to always think about him.
JON: Well we are very honored that you shared this with us. I wish we could have met him but his artwork lives on and it will forever.
CATHY: Yes, he was very, very well, very loved here in Vallarta. Everybody misses him.
JON: He always will be.
16:14-16:15 Next Stop logo
16:23-17:11 JON: We are at one of the best restaurants in all of Mexico, and this man right here is the main man, Mr. Thierry, Chef Thierry. Thank you so much for having us, I feel like I am in a like a rainforest
THIERRY:  Haha, and that’s a real one. Here I start 20 years ago at a very small restaurant, I came to Puerto Vallarta just one night 22 years ago and then I fall in love with Puerto Vallarta and said ‘Wow, I want to work here, and I want to live here’. And all this part we are now, was really like part of the forest, and all the city is built, I work around.
17:15-17:39 THIERRY: I like the artistic way of seeing life, so the food, the art, the gardens, the design, and then the people, everybody who works here and lives here.
JON: Well I would like to say on behalf of my crew, muchas gracias for sharing this wonderful art with us, and I think we should try that last tequila.
THIERRY: Oh we should, definitely.
17:43-17:44 Next Stop logo
17:45-17:51 JON: We are in Las Palmas for an authentic Mexican fiesta.
DANCERS: Ola amigo, have fun.
JON: Gracias.
18:10-18:58 PERFORMER: Every time Tony hits the shot glass right there you gotta count one-uno-dor-trese-andele!
TONY: Waa haa haa!
MAN 2: Salud!
PERFORMER: Mexican guako, come on.
JON: Salud! Ay yi yi yi!
PERFORMER: We have a winner tonight, it’s Jon! Thank you very much amigo.
19:15-19:16 Next Stop logo
19:18-19:21 JON: Local band Chest at Senor Frogs, coming up next.
19:23-19:34 Next Stop logo.
20:13-20:44 JON: Tell me about your band.
ALEXIS: Our name is Chester and we are from the North of Mexico.
JON: Tell me about your music, and tell me abut the music in Puerto Vallarta, because the music scene here…I was here 18 years ago and I don’t remember this town going off like this.
ALEXIS: We play for American people, Canadian people and Mexican people, so we play for everybody.
JON: He said to me earlier, he said ‘I don’t speak very much english’ you speak good english brother! You speak much better english than I speak spanish!
ALEXIS: Oh come on, I try, I try.
JON: Now listen, already!
21:20-21:21 Next Stop logo
21:23-21:51 JON: Muchas Gracias for tuning in to Next Stop from Puerto Vallarta, a beautiful city with a wonderfully rich culture, and fantastic people who are always willing to share their warm stories with you. Now it’s your turn to board an Alaska Airlines plane, come down and experience this culture for yourselves. I also want to say a huge thank you, mucho gracias to Paco and the staff at MH tours for putting together a fantastic itinerary for our crew. Also thanks to Alaska Airlines, and the Alaska Airlines VISA signature card for your partnership. We will see you next time on Next Stop, where will we take you next? Make good memories everybody.
21:53-21:54 next Stop logo



Next Stop: Kelowna

Snowbiking, Snowshoeing, #1 Family Ski Resort in N. America Big White, Mission Hill & Summerhill Pyramid Winery, Okanagan Lake, Rowdymen



00:00-00:04 JON: Hi I’m Jon Olson. Welcome to Next Stop, from the Okanagan Valley.
00:05-00:10 Next Stop Intro rolls
00:11-00:34 JON: Kelowna British Columbia is a city full of pleasant surprises. In the past several years almost 200 wineries have sprung up, and with wineries comes fine foods and a rich culture. Less than an hour from Kelowna is BC’s second largest ski resort, Big White, a world class ski resort offering all the awesomeness that you can experience in a winter wonderland. Our featured band, Kelowna’s own Rowdy Men. The fun starts now!
00:35-00:36 Next Stop logo
00:44-01:09 JON: Some people kick their day off at the gym, we kick our day off snowshoeing with Ed from Monashee Adventures. I invited my friend Catherine along from Tourism Kelowna, she’s from these parts so she knows what she is doing, but I need a little snowshoeing 101.
ED: These are quite easy, most modern snowshoes, the idea is you wanna generally be your toe about 2 fingers from the front loops. You’re on a pivot so these have a nice pivot action to them so you have a more natural walking motion with the snowshoe.
01:14-01:45 ED: Guys, as we head off the trail, notice the signage here, a lot of the different animals we will see, fishers, squirrels, even black bears in season, they are hibernating right now so…nice fresh snow today so every track we’ve seen today is fresh and here is the first one. Here we have a squirrel. Squirrels are quite interesting how they move along, a 5 toed animal, you can actually see the 5 toes in imprint in the snow.
01:50-02:17 ED: Hey guys, we found a really unique track here, of a Least Weasel. Sort of like a ferret in size generally, they weigh about 2 or 3 ounces, quite light but right at the base of that tree well there he’s got a tunnel going down into his hollow, his sleeping area. We’ve been hiking along a pretty packed down trail from a few people this weekend, we burn about 400 calories an hour doing a packed trail, but let’s head off into some fresh powder and we can double our calorie burn.
02:24-02:38 JON: Ok, you’ve probably seen snowshoeing before, most people have seen that, burned a lot of calories, that was a lot of fun. But here’s something I can almost guarantee you’ve never seen, snow biking.
ED: In half an hour you’d swap out your back wheel, put on your disc brake on this unit.
JON: Awesome, so show us how it’s done.
ED: OK, so off we go.
02:54-03:22 ED: Alright, let’s try the skis now, see what they feel like.
JON: Let’s convert this baby!
ED: So here we’ve got the skis on there now, so this is a little different, we don’t have the rolling of the front tire so big thing is, no real quick motions, you kind of flow more.
JON: Now you have a patented close you like to do on every tour, don’’t ya? That’s what I hear.
ED: Well yeah, I’m kinda known for my ‘Monashee, Monashee!’
03:24-03:25 Next Stop logo
03:30-03:40 JON: Mission Hill Family Estate is world renowned for it’s award winning wines, it’s stunning setting and architecture, and it’s cuisine. Let’s learn about their wines and dive into one of their cooking classes.
03:44-04:58 JON: This winery, this structure, this setting, the architecture is just amazing.
JESSE: Anthony really wanted a winery that would be recognized on a global scale not just within Canada. The architect calls himself a second glance architect, being every time you come here you see something in a different light, or a different perspective, the vista’s playing off the architecture in a different way, and it’s truly world class.
JON: Something that is new for us, not new for you cuz you guys have won several awards, is your ice wine. We went out, and went into the vineyards are were actually able pick some of these grapes.
JESSE: Well that’s a great experience to do once! Ice wine I really consider Canada’s gift to the wine world. Ice wine was first established in Germany in the late 1700’s, you are really looking for a balance of sweet and sour and a lot of versatility as far as food pairing goes with, or just dessert in a glass as you’ll see in a sec here.
JON: I’ve never tasted it, without further ado! Wow, that’s really sweet. So do you guys actually have cooking classes twice a week during certain times of the year?
JESSE: Yes, the cooking class will take any sort of different theme, whether it is italian, or indian or what not and start with a specific wine and try and create a dish around it.
05:01-05:21 MATT: We offer, actually offer 2 different styles of classes. This one will be entirely demonstration and whether it be a class or in the terrace or alfresco dining environment, all of our food is actually built around our wines. That is one of the keys, because tonight we will actually use both of those 2 beautiful sort of experiences if you will, both going onto the beautiful palette.
05:23-05:35 JON: Many of you can find Mission Hill wines in your local markets, but if you can’t find them locally I know one place where you’re guaranteed to find them, right here at the world class, state of the art Mission Hill winery located in Kelowna British Columbia. It’s well worth your visit.
05:38-05:39 next Stop logo
05:40-05:45 JON: When Next Stop returns, a Kelowna overview and Canada’s most visited winery.
05:47-05:48 Next Stop logo
05:57-07:20 JON: Charles from London Influence in Portland Oregon, th guy who takes care of my locks told me about a legend here in Okanagan Lake much similar to the Loch Ness legend, now Catherine from Tourism Kelowna is going tell us all about it.
CATHERINE: You can’t talk about Ogo Pogo without first talking about Okanagan Lake. It’s a very long, 68 miles from end to end, was formed by the glaciers and it’s very deep. From the top of the mountains around us to the bottom of the lake is actually deeper than the Grand Canyon.
JON: Wow.
CATHERINE: That gives the faint possibility that there could be something in this lake that we don’t really understand.
JON: Recently you guys had a little bit of a sighting though, right?
CATHERINE: We did. In fact we get usually about one a year, maybe a couple extra.
JON: After some of the wine from all the wineries on the hill.
CATHERINE: The more wine, the more sightings.
JON: But you actually got this on camera though, you have pictures of this.
CATHERINE: Yeah, we do. We had a resident who saw a very strange water spout in the middle of the lake for no apparent reason and she took a picture.
JON: The waterfront is beautiful. Our hotel, Manteo Resort is a first class hotel, you just wouldn’t expect that right here.
CATHERINE: Yeah it is, it’s an absolutely stunning resort hotel, and right on the lake as you can see, very central, lots of wineries. The other great thing about the Manteo is the Wild Apple Restaurant, and their chef, Berard Casavan is a BC superstar chef.
JON: And it’s right on the lake too, so it’s beautiful. Now I want to see more of Kelowna, because we just got here and we’ve never been to Kelowna.
CATHERINE: Well come on, I’ll show you.
07:29-08:27 JON: Kelowna means grizzly bear which is the significance of this right here, right? And this is relatively new.
CATHERINE: It is, we just opened this park where we are standing, Stuart Park, in, just a couple of months ago actually. We’ve got City Hall across the street, we’ve got the downtown core and the cultural district, so we are right in the middle of it all. The cultural district was at one time the heart of the fruit industry, and the packing house kind of quarter of Kelowna.
JON: And the fruit industry kind of grew into the grape industry which has grown into an explosion of wineries here.
CATHERINE: Absolutely. So it was, the soils around here are ideal for growing pretty much anything.
JON: Besides that, what is unique to Kelowna? What is different about this town than maybe say, Vancouver BC or other towns in Canada.
CATHERINE: The climate is very different, the lifestyle too, lots of outdoor activities, mountain biking, skiing, any winter sport that you can think of, snowshoeing, snow biking, whatever it happens to be, and you can do it right here.
08:29-08:30 Next Stop logo
08:32-08:51 JON: I’ve never been to Kelowna so to learn about this area I went to and clicked on city guides under the destinations tab. I was surprised to learn that Kelowna was built around the fruit growing industry which explains it’s many heralded wineries. For more information on Kelowna and other Alaska Airline destinations, visit today and click on destinations.
08:52-08:53 Next Stop logo
08:54-10:57 JON: We are at Canada’s busiest winery, Summerhill Pyramid winery. I’m going to go ahead and say that this is the most unique wine tasting we’ve ever done, and we’ve done lots of wineries. Ezra, thanks for having us.
EZRA: It’s my pleasure.
JON: Take us back to the 1980’s when you moved out here, you were 6 years old you moved out here and your father had a vision. What was happening?
EZRA: He did. At the time his vision was to retire and become an organic farmer but it evolved as we settled here and started growing grapes and realized the potential this region had for producing world class wines
JON: So what you guys do at your…your philosophy is a little bit different than what other people do.
EZRA: Well this place is based on passion an nothing else.
JON: Why a pyramid?
EZRA: It’s just an extension of the same philosophy, you know, wine is alive and everything we do you know, vibrates and affects the whole world around us, the natural ratios of Pi and Fi are integrated into this building, it’s actually aligned to the stars, true north.
JON: Do you think that affects the wine?
EZRA: I absolutely do. yeah. I totally think it does, and we have done years of taste testing.
JON: And you actually won a huge award with this one that we are going to taste, tell us about that, that’s pretty amazing.
EZRA: Yeah, thank you. Yeah, this is Cipes Gabriel, it’s 100% chardonnay grown right here in our Kelowna Vineyard right where we are standing. So I don’t want to lead you and give you tasty notes before you try it, so just put your nose in there.
JON: It’s nice. It’s different. What am I tasting that is different in this?
EZRA: Well this wine had extended surly aging, note of sort of brioche and biscuit.
JON: Yeah, yeah, much more full.
EZRA: But the fruit really comes through and that is what’s so amazing about the Okanagan Valley.
JON: Well this was definitely one of our more unique tastings, and thank you for putting this together for us, it was awesome.
EZRA: My pleasure
JON: Congratulations on all your success. I think you guys made the right choice moving from New York to Kelowna.
EZRA: Oh yeah, I like it here.
JON: Yeah, it’s beautiful.
10:57-10:58 Next Stop logo
11:08-12:36 JON: Less than an hour away from Kelowna and voila, here we are at the Big White ski resort. Katie, I hear you have like a great itinerary planned for us, starting out with this awesome party! For us?
KATIE:  Welcome to the crown jewel of the Okanagan Jon! We heard you guys were coming so we threw together 30 of the Okanagan’s finest wineries and we’re going to release the reds tonight.
JON: Ok, this isn’t for us. What is this actually?
KATIE: It’s actually, we call it the 3rd annual big reds at the Big White. So all the Okanagan wineries, we select 30 of the finest and they come up and they are releasing their reds tonight and we also are going to have many of the restaurants doing more intimate wine pairings with some great dinners.
JON: Well we had a good time at the wineries in Kelowna, its amazing. But we’re here to enjoy your winter wonderland.
KATIE: A lot of people don’t know we are actually Canada’s largest fully ski in, ski out resort. We can accommodate 17,000 people on the mountain. So, if you are the avid skier and just want a clean bed to lay in at night, you know, a small room, we’ve got your full service hotel rooms, self contained condominiums.
JON: What does Big White have that maybe other ski resorts don’t have, what makes it number one in North America?
KATIE: We have an outdoor skating rinks, we have an outdoor tubing park that we are going to let loos on tomorrow night.people think its just for the kids but its for the adults as well. We do horse drawn sleigh rides, dog sledding we actually let you stand behind and mush a dog sled. We have a signature drink Jon that is only served at Big White anywhere in the world. All I’m going to tell you is head upstairs, Snowshoe Sams, and check it out. I’m going to meet you downstairs and we’ve got one heck of a night in store for us.
JON: I’m game, cheers.
12:42-12:54 BARTENDER: Little marnier, little flame, little shotgun
JON: Whoa!
12:58-13:329 JON: Ok so you guys know how to roll out the red carpet. First, you’ve got the wine reception, then the most amazing coffee drink I’ve maybe ever had and then this crazy white party inside here, you guys know how to do it right. Tomorrow what are we going to do, we’re going to ski, what else are we going to do?
KATIE: We’re going to hit the slopes all day tomorrow, just when you think your body is going to give out, we’re going to go climb the brand new 60 foot ice climbing tower. Once the sun goes down we’re going to pretend we are kids and we’re going to hit the tubing park.
JON: Oh, I love it, sounds great. I suggest we go back in and play with the kids though.
KATIE: Sounds good, let’s head in and see where the night takes us.
13:36-13:37 Next Stop logo
13:38-13:44 JON: Coming up on Next Stop, find out why Big White was voted the number one ski resort for families in North America.
13:45-13:46 Next Stop logo
13:47-14:07 JON: Big White is British Columbia’s second largest ski  resort, featuring ski in, ski out accommodations for 17,000 guests. They have 16 lifts and 118 runs for people of all abilities. But the best part is its located less than an hour from Kelowna. It’s equipt with everything you would expect from a world class ski resort including this quaint village, so those of you that don;t like to ski, you’ve got your shopping therapy.
14:08-14:09 Next Stop logo
14:10-14:53 JON: Today on Big White we are kicking it off with downhill skiing, and some snowboarding. Josh here is the director of snow sports, and before we get kicking off with a lesson for me because I need some pointers, it’s called Big White for a reason. How big is it?
JOSH: Well there is about 3,000 skiable acres.
JON: How high are we up here, are we at the top right now?
JOSH: We are pretty close to the top, the top of the mountain is about 7800 feet, and the top of the top lift is 7600 feet. Do you see this stuff behind us here? These are what we call snow ghosts, that is one of the things that we are famous for.
JON: Those are way cool, how are these formed? Are these…what’s underneath these things, trees, what?
JOSH: Yeah,they are super old trees actually, some of these trees will be 2, 3 hundred years old, they are like concrete.
JON: I’ve skied for a while but I’m sure I have some bad habits, and just we’ll come back up and meet at the same place and tell me what I’m doing wrong.
JOSH: Sure, I’ll do my best, let’s go.
15:03-15:22 JON: Alright Josh, I’m a big boy, I can take it.
JOSH: I think it’s pretty good skiing you know but it was a little bit old school, so you know what we’re going to do, we’re going to adjust your stance a little bit. Pick up one of your legs, it’ll go right? But it’s not real easy. Now drop your shoulders, now pick up one of your legs, you see how much easier that is?
JON: Yeah I do.
JOSH: Right, so that’s going to give you some mobility, so that’s what we’re going to do down here.
15:34-15:43 JOSH: That’s good, that’s looking good Jon. Just keep those shoulders down over your knees and that’s going to help your legs move a little bit easier and you can take advantage of those awesome skis you are on.
JON: Thanks buddy, that definitely worked.
15:45-15:58 JON: Ok, you guys all know Ben our camera guy. Ben, meet my new friend from Australia, Olivia. She’s going to give you some pointers on your snowboarding.
OLIVIA: I haven’t seen you ride before, so maybe we’ll ride down this little section down here and I’ll watch you and when we get down there I’ll give you some pointers.
BEN: Alright, sounds like a plan.
16:07-16:35 OLIVIA: Umm, do you feel maybe a little shaky on the one side?
BEN: Yeah. a little rusty when I carve on the toe side.
OLIVIA: On your toe side. So when you are coming across the slope, kind of get down, open your knees and sink into your board.
JON: Josh, Olivia, thank you very much. Ben, did you learn?
BEN: I learned!
JOSH: Well I’m glad you guys had a lot of fun but you know whats really fun, you should head down to the bottom of the gondola at Happy Valley and check out the 60 foot ice climbing tower.
16:37-16:38: Next Stop logo
16:43-17:36 JON: Hey Jim, I’m Jon.
JIM: Hey Jon.
JON: I gotta admit, I’ve never done this before and I’m a little bit nervous but at least I look the part, Tony got me dialed in, how do I look?
JIM: I think you’re looking good, we’ll check that just before your climb.
JON: Ok.
JIM: The object is, hit these things on top of ledges whenever possible rather than if you hit it here, it will bounce off, if you hit it on top of a ledge it will stay. The way these ice tools work is you put your hand in the wrist loop, right on your wrist because you want most of the weight on the wrist, not squeezing. You do one turn and grab the bottom of the shaft, And I’ve shown you how to whack it in, use those front points, have fun.
JIM: Now right foot also over on that ledge, there ya go, that’s it. That’s even better.
17:48-17:52 JON: This is as far as I can take it. Let’s let a pro show us how to really do it.
18:06-18:25 JON: OK, so we know Big White has awesome skiing and snowboarding, but it is the number one family resort in North America meaning there is lots to do for kids, and let’s face it, I’m just a big kid. And away we go, woo hoo!
18:52-19:08 JON: I don’t know who has more fun, the adults or the kids, I’m guessing the adults. What a fantastic day on Big White, skiing, snowboarding, climbing the ice wall, tubing, and experiencing their culture. It definitely lives up to the billing of the number one ski resort in North America, you guys gotta check this out.
19:12-19:13 Next Stop logo
19:15-19:20 JON: Up next, our featured musicians, Rowdy Men, a band that definitely lives up to its name.
19:21-19:22 Next Stop logo
19:55-20:12 JON: We are with Kelowna’s own Rowdy Men. What’s the music scene like here in Kelowna?
ARCH: Oh its absolutely diverse. Diverse. Country and western, you have all different genre’s of music. And that was a word, genre, You notice that? I slipped that in as if I know what I was talking about.
JON: You guys sound smart right now.
20:41-21:08 JON: What do you love most about Kelowna, this is a beautiful city, we love it.
LEO: Anything you want to do, anything you want to do be it music or sports, indoor, outdoors, Kelowna has it. It’s one of the few places where you can go on the water.
ARCH: Tell him Leo, tell him!
LEO: You can go on the water, you can go golfing, and you go skiing in the same day.
ARCH! In the same outfit!
JON: You know what, you earned your name, and I have got last thing to say, Slainte!
21:16-21:17 Next Stop logo
21:19-21:50  JON: Thanks for tuning in to Next Stop from Beautiful British Columbia, Kelowna, a vibrant city with almost 200 wineries ripe with culture. And Big White ski resort, you definitely live up to your name, the number one family ski resort in North America. I’m definitely coming back to both and I think you should join me. Thanks to Tourism Kelowna and Big White ski resort for your help in making this show awesome. Thanks also to our title sponsors Alaska Airlines and the Alaska Airlines Visa signature card for your partnership. Next Stop, where will we take you next? Make good memories everybody.
21:52-21:53 Next Stop logo

Next Stop: Sonoma

Limo Wine Tour, Osmosis Spa, Flamingo Hotel, Cooking with John Ash, Bike Wine Tour, Stark’s Steakhouse, Adam Traum



00:00-00:03 JON: Hi, I’m Jon Olson. Welcome to Next Stop, from wine country USA.
00:04-00:10 Next Stop logo
00:11-00:32 JON: On this episode we feature the number one wine growing region in the country, California wine country. Of course we will taste some great wines, pair it with fabulous foods and meet some of the colorful locals. But, if you’ve been to wine country you know you don’t do it alone, so I invited my girlfriend Mary and my friends Mark and Leana to fly over the water from Honolulu and join me to share in the experience. That’s how you do wine country. The fun starts now!
00:33-00:35 Next Stop logo
00:36-00:44 JON: There are many fun ways to tour wine country, later on in the show we will tour by limo, but today we are with Getaway Adventures for a Sip n Cycle bike tour of wine country.
00:45-00:59 RANDY: Alright you guys welcome to the Dry Creek Valley of Sonoma County, scored this spot right here as you can see, if you look behind us you’ll see all these vineyards that we have, but basically today’s ride is going to take us through some of the most beautiful vineyards you will ever see in this area. You can see the olive trees over here.
00:59-1:00 MARY: Wow, that’s cool.
01:00-01:29 RANDY: A lot of, still grape clusters left on the vines, big old oak trees here. This is it, the postcard baby! This what people come from all over the world to see. Go ahead and park your bikes right over here. Welcome to the Preston Winery here, we’re going to do a little wine tasting here. I want to introduce you to Robert here, he’s going to be pouring some wine for us today.
01:30-01:31 ALL: Hi Robert!
01:32-02:12 RANDY: So the petite Shiraz, look at the color on this, very, very dark. I’m going to recommend you guys try a couple of these, the Elk Preston red is a great, great blended wine.
ROBERT:All these grapes are traditionally blended in Southern France so we kind of do the same with them here.
MARK: Well I think wine is, that counts as a fruit and a vegetable, right?
ROBERT: That is.
MARK: So that counts as a serving of fruit.
JON: It’s definitely a fruit.
RANDY: And there is definitely some flavor in there so…
JON: So if I have wine every morning for breakfast, I’m getting my fruits?
RANDY: Yeah,  fruit, and your fiber.
ROBERT: Fruit and fiber
LEANA: And loaded with anti oxidents.
ROBERT: It’s big and rich. It’s also kind of fruity, it’s pretty soft, easy to drink.
LEANA: Just like my husband Mark.
JON: Like Mark!
MARK: There you go, big, fruity and soft, I mean, that describes me in a nutshell.
ROBERT: What about the rich part?
ALL: Laughter.
02:17-02:40 JON: I’m feeling we are in California wine country, but it’s very rural out here.
RANDY: Very rural.
JON: I saw a big hay truck go by.
RANDY: Yeah, that’s what I’m talking about man, we are in the country.
JON: This is great.
RANDY: I mean you have got farms over here, you’ve got, you know, open vineyards. This is…it kind of reminds me of Provence, in Southern France.
JON: It is like that, it’s very unspoiled by technology, you don’t see a lot of technology out here.
RANDY: Not a lot of big buildings, not a lot of huge wineries. Mostly small places, like I said, a lot of families are out here.
02:46-03:12 JON: You have got some fancy wines here, 95 rating?
STEVE: We were very happy there, we would have done cartwheels for a 90.
JON: What should we be looking for in this?
STEVE: What your going to see is some dark red fruit there, some dark cherry and a little bit of plum. It’s got real nice balance, and a nice finish.
RANDY: Mmm, Steve, you do it every time.
JON: Oh, yeah, I like that.
03:13-03:56  RANDY: Alright you guys, welcome to a special treat here in the wine country, and that is sampling right out of the barrel. This is wine that has been aged now for a little while but we get to taste it before it hits the bottle,  so this a really kind of special treat.
CHRISTINA: So the old line Zin  your going to get much more complexity with this one, more concentrated fruit, and this one will give you hints of cherry, caramel and mocha, It is absolutely delicious!
RANDY: Mmmm, the nose is awesome.
CHRISTINA: Yeah, it’s just amazing wine.
RANDY: Give it a little, open it up a little bit, just give it a little air.
MARK: Randy, I want to thank you for a great day, the bike tour was awesome. Here’s to you.
RANDY:Well thank you so much for coming out you guys, you guys are all great, good cyclists. Enjoy the good wine and come back and visit us in Sonoma County.
JON: Oh we will.
RANDY: Thank you.
03:59-04:29 JON: If you are a wine connoisseur, you probably store your wine. So here’s a little wine storage 101 for you. If you have a cooler, set the temp at 55 to 60 degrees, dessert wines at the bottom, whites in the middle, reds at the top. If you don’t have a wine cooler look for a room like this, no temperature fluctuations, cool, dry, perfect. Set the wines on it’s side, but never, ever, ever store your wines on top of the refrigerator. How many of you are just busted right now? Reason why, vibrations. Not good for the wine. There is your wine fast fact 101.
04:33-05:09 JON: We have a special treat for you today. We’ve done food segments all over the world, but never have we been in the kitchen of a world renowned chef. This is the father of wine country cuisine, Chef John Ash.
JOHN: You know I was sort of the first,I mean, it was a long time ago. When I first came to Sonoma County, Santa Rosa there was so good food here, which was surprising because it was an amazing agricultural area. A winemaker friend of mine took me to what was then the best restaurant in town, and I will never forget this was the middle of summertime and here was all this wonderful stuff being grown around here, and this best restaurant in town was serving canned vegetables and I said ‘You know what, I could be a big fish in a small pond’.
05:10-05:50 JON: That’s fantastic, what are we going to make?
JOHN: We’re going to make the simplest,  everybody should know how to make it, so it’s the simplest dessert in the world. The italians call it zabione, the french call is sabione, oh I describe it like all great relationships in my life. There is this wonderful thing, they are there, but then it’s not there, and that’s about my relationships.
JON: We can all relate.
JOHN: There but not there anymore and that’s really good.
JON: Well I’m willing to help so put me to work.
JOHN: So what we are going to do, I’ve taken some egg yolks here, a little bit of lemon juice and this is just to your own liking. We’re going to add some sugar, so its that kind of balance, you can add as little or much as you want to and then carefully measure the wine.
05:51-06:38 JON: That’s careful, very careful.
JOHN: And what we are going to do is whisk this together all of these things, until they are combined and then I am going to let you do this, we’re going to put it on top of the simmering water here.
JON: So we just set it on top? Do I continue whisking?
JOHN: And keep whisking like crazy. So your objective is to keep it moving and to actually be there. So what will happen is that is will rise up like the souffle, we won’t see any liquid egg anymore.
JON: Oh, I can see it.
JOHN: And what we want to do is get it off there before we scramble the egg. If you look at it, all of the liquid egg is gone so we have cooked it, any fruit that you like is you know, you can put on here so this is the kind of thing you can do even if you hadn’t planned on dessert and really, that’s it.
JON: Oh my.
06:39-06:40 Next Stop logo
JON: Coming up on Next Stop, we tour wine country by limo, and we take a bath in cedar wood chips. You’ll want to stick around for this.
06:49-06:50 Next Stop logo
06:55-07:32 JON: You must be Lynn.
LYNN: I am. Please, come up and join us for a moment. This is a rose of pinot noir. We make this from our best grapes, this has a nose, it has a taste. Key elements of wine in particular a pinot noir, even a rose of pinot noir is that there A, should be balance, but the three basic things is there is a nose, you have a smell, that the taste they call it the mid palette is consistent with the smell. And the after taste, or the finish is long and also consistent.
07:42-08:28 LYNN: Now we can enjoy the pinot noir which is the hardest, often conceived of, I don’t want to start an argument with other winemakers or things, but basically this is generally considered the hardest wine to make. It’s a very thin grape, the balances are very, the farming it is a very difficult thing. It’s a many layered grape, it doesn’t have that much tannin, you just really have to do this right to get it so, this is really a, this is one reason we attracted our wine maker here, she really wanted to…
MARY: I saw one of your pinots were on a 97 point.
LYNN: Just right. And this has a nose, it just pops out at you from way, you don’t even have to put your nose way in the glass although it’s good to do so.
08:39-09:02 JON: So what do you guys think?
MARY: Loved it.
MARK: Great.
JON: What was your favorite? I liked them all. What was your favorite Mark?
MARK: The 07 pinot.
JON: You liked that.
MARK: Yeah, it was great.
JON: What about the rose? Are you a rose kinda guy? You don’t seem like a rose kinda guy.
MARK: I never drink rose, but if you put that rose in front of me I will consume it quickly, it was really good.
JON: And now we are off to Osmosis Spa. Ready to get your spa on?
MARK: Oh, I’m ready.
09:16-09:54 JULES:Hello, welcome.
JON: Konichiwa.
JULES: I have a lovely tea service for you today. This tea that I a going to serve you actually works in conjunction with the enzyme bath. Its a nice part of your treatment.
JON: So what can you tell us about the enzyme bath? Neither one of us has done this before.
JULES: It’s a really wonderful heat treatment, and what’s so unique about it is it is generating it’s heat biologically through a process of fermentation. The bath has over 600 active plant enzymes that are catallizing the different woods in the bath to undergo a fermentation process, and the heat is a by product of that process.
10:05-10:50 JON: What inspired this from you? I mean you spent some time in Japan I understand.
MICHAEL: I did. I went over to Japan to study the traditional landscape gardening and meditation, and in the process I stumbled across this amazing enzyme bath and from the minute I sunk inside of it I knew it was my calling to bring it back to the United States.
JON:You designed all this stuff?
MICHAEL: Well actually I collaberated with some fantastic associates to do this, including Robert Ketchuml from England who is one of the preimenant japanese landscape gardeners, probably on the planet right now, and Steve Stukey who is a zen priest landscaper, now head of San Fransisco’s zen center, so we had a lot of intention to create a meditative environment here.
10:51-11:26 JON: Your massage therapists are wonderful, and you can actually have your massage in a pagoda, or in a standard massage room, right?
MICHAEL: That’s right, and we are really happy to have been working for 25 years now with an absolutely fantastic community of very gifted healers who are really motivated in their own personal development as well as their own massage technique, to really create the most elevated and profound massage experience you can imagine.
JON: We’ve had a great day, we started our day with wine, we took a little break for the Osmosis Spa which was amazing, and now we are back to wine, but I need to say arigato guzymas.
MICHAEL: Doi tashi maste.
11:34-11:35 Next Stop logo
11:36-11:41JON: Coming up on Next Stop, California champagne, and a Santa Rosa historic landmark hotel.
11:42-11:43 Next Stop logo
11:45-12:21 JON: So we are off to our final winery, which is actually champagne, Korbel.
SUNOMA: What Korbel makes currently is 15 different champagnes, they are listed according to the dosage level, so if it is 1 percent or less it is a dry champagne, between 1 and 2 percent is a medium, and greater than 2 is a dessert. So the first champagne we are going to try is our natural, it’s, um, the dosage on it is .75, it’s a blend of pinot noir and chardonnay. It’s also the inaugural champagne, has been served at every presidential inauguration since Kennedy.
12:22-13:17 JON: That’s really nice.
SUNOMA: It’s a little harder to find but it is distributed.
JON: Now there is a key to opening champagne bottles, right? I’m going to watch you do it properly.
SUNOMA: Uh oh, it’s supposed to whisper. The cage is put on with 6 half turns, it’s tradition, we can count if you like.
ALL: 1,2,3,4,5,6..and a half!
SUNOMA: And I always leave it on just for safety, but this will hold the cork, and when you open it it should..should..just whisper, if I do it right. How’s that?
JON: Music to my ears.
SUNOMA: So this is the brut rose, so iit does see a little bit of skin time because that is where the color comes from, so to get a little bit of pink, a little bit of time, we are talking hours.
JON: Really.
SUNOMA: Yeah, not very long. Well that’s it for today, come back and see us again.
13:23-13:41 JON: OK as I open this bottle of Korbel, we are just leaving Korbel, I was amazed that Korbel had so many varieties of champagne.
MARY: Me too.
MARK: I was very surprised, I didn’t know they had 15 varieties.
ALL: Cheers!
MARK: Hey Jon, where is our next stop?
JON: Our next stop? The Flamingo Resort.
MARK: Alright!
13:42-13:43 Next Stop logo
13:45-14:59 JON: We always stay at cool places on Next Stop and this place is no exception. We are in downtown Santa Rosa at the Flamingo Resort and Spa.
DAN: It’s got a lot of history, flavor and it was the headquarters of the hollywood celebrities in the late 50’s.
JON: Just walking around the circular grounds here I feel like Elvis Presley or Marilyn Monroe is going walk by me, that’s really the feel you get at this place. Now, I am seeing a lot of art work around the area, a lot of Snoopy, Charlie Browns, Lucy statues, what are those all about?
DAN: They are worth about a quarter million dollars, so they are rather unique, especially the San Fransisco Giant ones in the lobby, with them now in the world series its really unique.
JON: Now Sunday brunch is supposed to be good, that’s on our agenda, right?
DAN: Yeah, we’ve won a couple awards already for the best brunch in Sonoma County.
JON: Describe why this property is so unique.
DAN: We have a great blend of both, beautiful room  and these 2 magnificent pools we have, we’ve got a beautiful cardio room with treadmill tv’s, we’ve got a group exercise area.
JON: So I’m digging the wine, I’m digging the food, I’m digging the exercise facility, but I’m also digging the spa.
DAN: Yeah, the spa is really special. In fact, why don’t you grab your girlfriend and head over there and let Maru Lou take good care of you and then I will meet you back in the lounge at 8 o’clock for something special.
15:03-15:18 MARU LU: We’ve got Jon going into our vichy scrub room and he’s going to be having a warming ginger salt scrub, which is just a wonderful wet water treatment. So we’ve got Mary then following Jon going into our rose petal facial which a a really wonderful hydrating facial.
15:26-15:59 JON: Antonio!
JON: Jon Olson. Dan said to show up at the lounge at 8:00 and there is some surprise happening for us. What’s up?
ANTONIO: Absolutely, you are actually going to be doing a salsa class tonight. So you’ve got your basic down, your side basic, and you are good to go. You guys did great!
JON: Ok, we didn’t see Elvis but we had a great time at the Flamingo Resort. We got our spa on, we learned how to salsa dance. Next time you are in Santa Rosa check this place out, it will take you straight back to Las Vegas in the 1950’s.
16:03-16:04 Next Stop logo
16:06-16:22 JON: Alaska Airlines is the 8th largest US Airline based on passenger traffic and is clearly the dominant carrier on the west coast. With Alaska Airlines code share partner Horizon Airlines, you can fly directly into the heart of wine country from Portland or Seattle, right here to Sonoma County airport. For more information visit
16:23-16:24 Next Stop logo
16:32-16:55 JON: We love checking out great restaurants all over the globe and this place speaks to my heart. In downtown Santa Rosa we are at Starks Steak House. I’m a total meat and potatoes kind of guy Mark, thanks for having us.buddy.
Mark: Hey, nice to meet you.
JON: Now this place has been around for just  few years, right?
MARK: We are going into our third year now. We just loved the building, it was a little bit tired, we came in and just redid it and brought back all that old history to it.
16:58-17:22 MARK: It feels like an old fashioned steak house and you could be in Chicago, you could be in New York, you could be in San Francisco, luckily though you are in Sonoma County here, Santa Rosa. It just has that old fashioned feel that just brings back a ton of memories for a lot of people and creates a lot of new ones for people as well.
JON: You guys have something unique to most steak houses.
MARK: It’s the aging room, it’s our pride and joy.
17:27-18:00 MARK: An aging room really is the old fashioned way of aging beef, and creating that real good beefy flavor.
JON: What are your signature dishes?
MARK: Beef.
JON: Oh yeah, of course, but like which cut?
MARK: Well the unique part about Stark’s Steak House is there is several different ways to get your meat on. What I like to do is get several  cuts on the table, several different sauces and just everybody get a little bit of everything.
JON: Come to Stark’s Steak House and get your meat on.
18:05-18:06 Next Stop logo
18:07-18:10 JON: Coming up on Next Stop, music by Adam Traum at one of Sonoma’s Original wineries.
18:12-18:13 Next Stop logo
18:15-18:52 JON:When you think of Sonoma wines, you think of Sebastiani. This was one of the first vineyards in all of Sonoma County. You step into this amazing structure and it’s just. you feel like you are in history.
CHRISTOPHER: San Luis Sebastiani used to drive this tank on the back of a wagon up to the quarries to sell wine by the tin cup to the workers up there, about a nickle a cup back then.
JON: I love that. Actually it’s about a nickle a cup right now…it’s more than a nickle a cup.
CHRISTOPHER: Yeah, we’ve come a long way baby
JON: You’ve got a great tasting room.
CHRISTOPHER: Yes, it’s beautiful structure. It was the actual wine making facility up until about 2000 when we remodeled and turned that into the tasting room. It’s just a beautiful, beautiful room with a lot of arches, great for music.
19:10-19:37JON: I knew Chicago had the blues, but I had no idea that Sonoma had the blues. Adam, you bring it buddy!
ADAM: Well thank you man.
JON: Now I gotta ask you guys because blues players don’t dress like this, did you guys get dressed up just for us tonight?
ADAM: Well you know it’s kind of a new thing, I’ve been dressing up for my gigs a little bit lately.
JON: It wasn’t just for us? Come on!
ADAM: Wasn’t just for you, I promise.
JON: The whole band looks good man.
ADAM: Well you know I just told them what I was wearing and I told them I just wanted them clean and covered you know, and they all listened to me for a change.
20:30-20:44 JON: Whats the music scene like here?
ADAM: You know, it’s a small town and you would be surprised how jumping the music scene is. There’s a lot of good venues and there’s a lot of great players that you wouldn’t expect to be in this small a town or small an area.
21:26-21:27 Next Stop logo
21:28-21:49 Thanks for tuning into Next Stop from California wine country, we had some amazing experiences, had some great wine, met some fabulous people. I also want to say thanks to my friends who came to share this experience with me, Mark and Leana, and my girlfriend Mary from Hawaii. Thanks also to our title sponsor Alaska Airlines and it’s code share partner Horizon Airlines. We’ll see you next time on Next Stop. Where will we take you next? Make good memories everybody.
21:51-21:52 Next Stop logo
Credits roll

Next Stop: Boston

Ye Ol Oyster House (oldest rest. in US), Yacht B & B, Freedom Trail Walking Tour, Boston Harbor Boat Tour, Bike Tour, Alex MacDougal
























00:00 JON: Hi everybody, I’m Jon Olson. Welcome to Bean Town, USA.
Next Stop Logo, Boston
00:11 JON: Boston Massachusetts is one of the oldest cities in America, rich with history. We’ll tour Boston by bike, by boat, and by foot. You’ll love the city, you’ll love the music, you’ll love the people, and you’ll love the show. The fun starts now!
00:26 Next Stop Logo
00:29 JON: Boston harbor is world famous. This afternoon we are going to take a tour on the Secret Love.
00:38 BOBBY T: These are the original locks to the Charles River. The Charles River is a tidal river. Because the river is dammed up with locks, it now is actually a river basin. The water does not flow through the Charles.
JON: So it stays pretty calm?
00:52 BOBBY T: It stays very calm. Umm, there is great sailing on the Charles River, rowing, the crew boats.
01:04 We’re coming into the Salt and Pepper Bridge, it’s actually called the Longfellow Bridge, but because of the shape of the towers, they look like salt and pepper shakers.
JON: Oh, yeah they do.
BOBBY T: So the local yokels call it the Salt and Pepper Bridge.
01:22 JON: So this is one of the more famous boats in the country, in any harbor.
BOBBY T: The USS Constitution, otherwise known as Old Ironsides. When the British would shoot at, would shoot their cannons at it, and they are big, big, cannonballs, they would bounce off the sides, and that’s how it got it’s nickname for Old Ironsides.
01:41 JON: Nice.
BOBBY T: I love Boston Harbor, I mean, I really love it, it’s so much fun. Any excuse to get out on the water, is a good excuse.
01:53 JON: I agree with you Bobby. I’m a water person. But I like water with boundaries, like this.
BOBBY T: That’s one nice thing about Boston harbor, there is 34 harbor islands out there. They really add sort of a protective layer against the ocean so that the storm waves do not penetrate into the harbor.
02:17 JON: You guys have a beautiful, beautiful boat, and then tell us about your staff, because Adam, not only is he a back up captain here, but he is an amazing chef.
TERRY: I tell you, that is the one thing, no matter what boat you have, it’s the crew that make the boat, and you know the boat…
02:32 JON: See, look at this, look at all that. Now you have a co captain on board here, one of the four legged kind.
TERRY: Yeah, oh yeah, Junior.
JON: Where’s Junior?
TERRY: Oh my God, Junior, Junior.
02:50 JON: We are very fortunate to have our own local expert and park ranger, Jessica, join us here on the boat. You know everything about everything about these islands I’m told, that we are heading out to.
JESSICA: Yeah, I used to work for the park service, and so I led trips out to Boston Lake, from the oldest lighthouses in the country for about 2 years, and then I just came on with the state about 2 years ago, so I’ve been working in the Boston Harbor Islands national recreation area for 4 years.
03:12 JON: So we are on board Georges Island, what is significant about this place?
JESSICA: There is so much that’s significant about this place, but why it is preserved and part of the national park system is because it is, um, it was used as a confederate prisoner of war camp during the civil war.
03:34 JON: I love this place, I love the feeling, I can just like feel the history.
JESSICA: Yeah, I think a lot of people feel that way. You know, we have about 10,000 visitors who come here every summer to step back in history, step back in nature and just experience the islands.
03:53 JON: So when you dock here, you have no idea how expansive this place is, this is huge.
JESSICA: Yeah, that’s why it took 17 years to build. The best part about the fort though, is that the kids who come out here, they get to explore the dark tunnels, walk through its archways and just explore the whole fort.
04:15 So, we are actually here out on Spectacle Island, one of the newest islands in our park, and I’m going to take you out to the north drumlin for some of the best views of Boston harbor.
04:31 JESSICA: The history of the island, the city of Boston added about 37 acres worth of garbage when this was its dumping site.
JON: So this used to be the big dump, and it used to smell really bad.
JESSICA: Exactly. This island in particular kind of symbolizes hope for me, that there is a chance that we can take something that was once an eyesore, and transform it into something that is beautiful that people can enjoy.
04:53 Next Stop logo
04:56 JON: Coming up on Next Stop, our nations oldest restaurant, and a bike tour of Boston.
05:03 Next Stop logo
05:11 JON: We are actually at the oldest working restaurant in America. It doesn’t get any more historical than that, right Joe?
JOE: Uh, I hope not.
05:19 JON: (laughs) Now you are one of 3 families that have owned this restaurant throughout time. How is that possible?
JOE: Alrighty, well you had to have a starter, so you had 2 individuals, Atwood and Vaken, who were, I would call entrepreneurs of their own time back in 1826 and they were in the oyster business. So, it was very typical a restaurant came about being because people were, had a product and they wanted to get it to the consumer.
05:44 JON: Oh, that picture there with all of these famous, famous people, all come to this place. So why do people come, what’s the draw? Besides the history?
JOE: Yeah, yeah, well, we want to believe that you can always get people to come, or spread the word because people have come and enjoyed themselves. For reasons such as the clam chowder you will be enjoying, the oysters which is our middle name, certainly lobster is so, such a trademark of New England, and uh, it is, it’s really the best.
06:17 JON: Ok, Anton, Joe said we have to come to the oyster bar, he says that you are like world famous.
ANTON: (laughs) Put the knife right over here, one little crack and then we break, and turn them around, this to serve.
06:29 JON: So you don’t sound like you are from these parts.
ANTON: No, originally actually I am from Switzerland.
JON: Yeah.
ANTON: From the trailer park, the better part.
JON: (laughs) I hear the German.
06:37 ANTON: I have a little accent, and actually people like it. Today we have 2 kind of oysters, we have some cherrystones, they are from the Cape, Cape Cod, from Massachusetts, and those are actually, they are littlenecks from Conneticut.
06:53 JON: Oh, that’s a lot of horseradish (laughs)
GUEST 1: It’s good for you.
JON: It’s going to put hair on my chest, right?
GUEST 1: He just ate the same thing about 5 minutes ago!
JON: You had no hair on your face?
GUEST 1: No, he was clean shaven when we got here!
ALL: (laughter)
JON: Are you here for business, or are you here for pleasure?
GUEST 1: We work here.
JON: Oh, you work here, good.
GUEST 1: Bricklayers.
JON: Excellent. So what should people see when they come to Boston?
GUEST 1: A lot of history, love the history.
07:19 JON: Well here we are, in the oldest restaurant in America.
GUEST 1: That’s right.
GUEST 2: I text my wife, you know, to know where I’m at, you know, what building I’m at you know, it’s alright, it’s cool.
07:37 JON: The oysters were amazing here, but the lobsters are even more amazing, they are actually trained, let’s watch this.
ANTON: See, they are able to hold the fork, and the napkin.
JON: And they will take my money (laughs) that’s awesome
07:50 Next Stop logo
08:00 JON: New York has the Metro, Chicago has the L, Portland has the MAX, San Francisco has BART. Boston has T with 5 colorful lines, each related to the destinations in which it serves. For example, the red line takes passengers from downtown Boston to Harvard. The colors of Harvard? Crimson red.
08:20 JON: These over 50 different tours available here in Boston, we’re checking it out with Urban Adventours, by bike.
GREG: I’m from Chicago, I will attempt a Boston accent occasionally on this tour. I’ve been riding the streets of Boston for 30 years, I’d be riding my bike this morning anyway, so I’m glad to have somebody along on the ride with me.
08:41 ANDREW: Please ring your bells and we are going to head off in this direction.
GREG: Here we are, staring at the garden, the beautiful Boston garden. I want you guys to take a look over here at the Leonard P Zacom Bunker Hill memorial bridge. From now on when you are watching the sports channel, the weather channel, politics, and you see this bridge behind some talking head, you’re gonna know that’s Boston, this is our Golden Gate Bridge.
09:16 GREG: Many years ago in the 50’s, 60’s and 70’s, an elevated highway called the Central Artery, cut right through the heart of Boston, breaking off Boston from its history to the sea. The whole idea of the big dig which begins right here was to create this beautiful park, reconnect Boston with the sea. And at 1 billion dollars per mile, we think they did a great job. So, thank you all for uh, paying your taxes!
09:50 GREG: So you guys have just climbed Beacon Hill, congratulations, the biggest hill climb of the day. We’re in beautiful Lewisburg Square. Right over here at 88 Mount Vernon, Robert Frost lived for many years, lots of the inspiration for his poetry came from his walks here on Beacon Hill. Last house on the right with the American flag, our now senior senator John Kerry and his wife Teresa Hines Kerry.
10:18 GREG: We just want you guys to get a sense, of really, this is one of those spots, the beauty of Boston. We are staring over here at the back bay, again, all landfill. The Charles River was about a mile wide here. All of this building that will begin in the back bay is filled in over the course of 30 years.
10:46 GREG: So 1912, oldest ballpark in America, and the Red Sox, this is it. This is the heart of Red Sox Nation, this is the temple.
11:00 JON: What a great way to see Boston, with Urban Adventours, what a cool name.
JON: This your company right here.
ANDREW: I don’t want anybody to come to Boston and leave not feeling like they saw everything that they wanted to see, so I think it’s the best way to cover the most ground, and I get a little exercise while you are at it.
11:14 JON: What’s Boston’s biggest secret?
ANDREW: Uh, it’s really a pretty tiny place, so I think when people leave Boston they feel like, you know what, I really visited that city, um, and it’s pretty, it’s much more manageable than they think.
JON: You know one of my best memories is going to be this chick magnet that you got here.
ANDREW: Yeah, yeah.
JON: This is your boy, huh?
ANDREW: Yeah, that’s pretty hot. So, uh, this thing actually runs on vegetable oil. It’s not just about biking, it’s about living a green lifestyle, so we try to promote that actively.
11:39 Next Stop logo
11:41 JON: Coming up on Next Stop, historical Boston by foot, and a unique bed and breakfast.
11:48 Next Stop logo
11:55 JON: There are many ways to see historical Boston. We’re joining a tour of the Freedom Trail, a walk through pre revolutionary history with a witness. Our witness, Rachel Revere.
RACHEL: Ladies and gentlemen, first of all I want to welcome all of you to Boston. We are going to see a lot of the sights along the way that pertain to the time in our history in America called the revolutionary war.
12:19 RACHEL: This is the 3rd oldest burial ground in Boston. I bring you here because there are more people buried here that have to do with the revolutionary effort than any other burial ground in New England.
12:34 RACHEL: This is John Hancock. By the way, this carving of the man’s face on this marker actually is what he looked like. When he signed the Declaration of Independence, his largest signature and the very first, because he was President of the second continental congress, and when he signed, he was openly defying the king. He was saying ‘I know you know who I am, and I stand against you, catch me if you can’ and thanks to my husband Paul, he never was caught.
13:05 RACHEL: Alright, this is the marker, the present day marker of Mr. Paul Revere. I want to point this out, look at this. This says ‘Revere’s Tomb’, it’s a slate marker. Now, you can see the ordinary markers here are made of slate. If you had a lot of money then you could afford a table tomb like this. Now this marker is much more expensive, it’s made of white marble. It was put here in the 1860’s. They dressed up Revere’s grave. He was not, um, a John Hancock or a George Washington by any means, he would be shocked to find out how famous he is today. And this is because Henry Wadsworth Longfellow wrote a poem about him in 1860. He wrote a poem called ‘The Midnight Ride of Paul Revere’ and to this day, if you are from America, you usually have to read this poem somewhere along the line.
13:58 RACHEL: This is the old state house. The old state house was built in 1713, we have the lion, we have the unicorn. Those 2 carvings are images signifying the United Kingdom, united in 1707.
14:17 This is the area where the Boston massacre took place. It started with one man, one red coat guarding a customs house. The patriots start threatening them saying ‘Fire, fire on us if you dare’ that’s how it all started and the first musket discharged, and then the following soldiers, also just, in the confusion, fired on mass. But, and unfortunately, 5 men were killed. So that’s what actually happened, it was a chaotic, confused, scene.
14:46 RACHEL: The reason I wanted to bring you over here is I want you to look up at the weathervane of this building, you see a grasshopper, a gilded grasshopper there. If you wanted to find out if you were talking to a loyalist spy, someone claiming to be a man from Boston but who was not, all you had to do was ask him what creature flies above Faneuil Hall, and if you do not answer ‘a grasshopper’ well, then you shoot him. That’s what you do. And that’s how we took care of all that. Ladies and gentlemen, my name is Rachel Revere. I want to thank you all so much for joining me on this tour. You were a delight to talk to. I want to wish you a safe and happy journey to wherever you are traveling.
15:28 Next Stop logo
15:30 JON: We stay at hotel, motels, bed and breakfasts all over the world, and this might be the most unique place we have ever stayed, here in Boston, B&B afloat. Peter, you are the co owner of B&B Afloat and Constitution Marina here, your dad started this?
PETER: Yep, back in the 60’s.
15:44 JON: This, now this is a beautiful, beautiful marina and what a location.
PETER: He just wanted, he was a boater and all his friends wanted a place to put boats. There were no marinas back in the 60’s, 14, 15 years ago we decided that people were looking for another use for their boats, and this might be something interesting to try. So, we started with a couple of our customers boats, and they have become so successful that we have probably a dozen boats and hotels that we use here at the marina, and at other sites too.
16:09 JON: So describe the Lady and the Coach for our viewers, because it’s, we love this place. It’s got a nice big sitting room.
PETER: Yes she is a nice motor yacht that used for, privately owned, and used and kept up for bed and breakfast.
JON: And with all the amenities too though, you’ve got a full kitchen, showers, the bedrooms are big, the beds are huge.
PETER: Yep, it’s like living in a floating hotel.
16:29 JON: You really don’t feel like you are on a yacht.
JON: And our guys are checking into another one tonight, what’s different about that one?
PETER: Rozinante is actually my partners boat, and that’s a 60 foot sailboat. And so, there’s you know, boats are different. Power boats tend to have more room inside, sailboats tend to be more yachty, you know, B berths and double wide berths, but as opposed to very large berths, but they are just as comfortable. And the nice thing about these is, you look out your window and you are looking at Boston.
17:01 JON: D dock is where our boat is on, D dock is supposedly world famous I’m told.
PETER: Oh, D dock, yes.
JON: (laughs) Why is D dock so famous?
PETER: Oh, because of the people that keep their boats on D dock, and the people that live here. We have about 60 or 70 people that actually live at the marina year round.
17:16 JON: What do you love most about Boston? What’s Boston’s best kept secret that maybe our viewers wouldn’t know?
PETER: Ah, it’s just, it’s a lot friendlier than people think. It’s people, you can go up to anyone and ask them any question and they will stop and talk to you.
17:28 JON: I would agree with that, we’ve found that. Now you do much more than just bed and breakfast and manage the marina, you guys have charters, you do sunset cruises, talk about that.
PETER: Well, if a bed and breakfast customer would like to go out for 3 to 4 hours in the evening in a sailboat, or a powerboat, or virtually anything else that you want, we can arrange that.
17:46 JON: We took a water taxi in, courtesy of Bobby T. Bobby T has been our kind of Boston tour guide. He’s a great guy to represent your business.
PETER: Yeah, he is fabulous. We’ve had him for a number of years, and we’ve put a lock and key on him so nobody is stealing him.
JON: I think that’s a good call.
PETER: Yeah.
18:08 Next Stop logo
18:11 JON: Coming up, the Boston music scene, with Alex MacDougall.
18:18 Next Stop logo
18:21 JON: We are at Lucky’s Lounge, with Alex MacDougall. Before we talk about your music, let’s talk about this place.
ALEX: Yes.
JON: This is a really cool, swanky place.
ALEX: Some friends of mine opened this place about 10 years ago, and I think they kinda had me in mind when they opened it, so obviously I feel quite at home.
18:40 JON: Ok, so it’s dark, very sinister.
ALEX: It’s dark and very sinister much like myself.
JON: Great food, great cocktails, and super hot chicks working the bar.
ALEX: Yeah, yeah they do a good job here.
18:51JON: They had you in mind with that?
ALEX: (laughs) They know what I like.
19:32 JON: Let’s talk about your music,
ALEX: Let’s talk about the music.
JON: Hollywood Tune was awesome. I totally dug that.
ALEX: I’m glad you enjoyed it.
JON: But, and that’s something you wrote a long time ago.
ALEX: A long time ago. The melody came to me in the shower one day, true story, and then we needed a 4th tune and I was hanging out in the studio one day and just, I started singing and playing that tune and the producer was like ‘what’s that, I really like that’ and it ended up being the 4th tune on the EP. Ironically enough that’s the one everyone really likes.
20:29 JON: Let’s talk about the Boston music scene.
ALEX: A lot of great bands have come out of Boston over the years; Aerosmith, J. Giles, Boston.
JON: Boston came out of Boston?
ALEX: Don’t forget about Billy Squire!
JON: Forget it.
ALEX: Perhaps. Perhaps, I don’t know. Actually I think they came out of Swampska. Which is on the north shore, for those of you that don’t know.
20:51 JON: Tell our viewers who know nothing about Boston, what’s the biggest secret about Boston that you know?
ALEX: Come to Boston. Ah, the biggest secret about Boston would be me. Uh, you know, I don’t know, this place. Come to Lucky’s Lounge, this place is great. Great food, great people, great music.
21:36 Next Stop logo
21:38 Thanks for tuning in to Next Stop Boston, one of the oldest cities in America, with a very impressive history. Equally impressive, it’s people. They are so friendly, we made so many new friends, so thanks to everybody in Boston that helped make this show possible. Thanks also to our title sponsor, Alaska Airlines. We will see you next time on Next Stop, where will we take you next? Make good memories everybody.
21:58 Next Stop logo
22:00 JON: What’s the significance of this place?
22:05 JESSICA: Nothing.
JON: Ok. (laughs)
JESSICA: My heart is racing.
22:15 JON: Let’s talk about the Boston music scene.
ALEX: Yes. You’re looking at it right here. Right here.
JON: (laughs)


Next Stop: Portland

World Famous Food Carts, Widmer Oktoberfest, Last Thursday, Sailing on the Columbia River, Floater.



00:00-00:04 JON: Hi, I’m Jon Olson and welcome to Next Stop, from the Rose City
Into rolls
00:12-00:32 JON: Portland Oregon is one of the more colorful, vibrant cities in the United States, In fact, it was just named the city with the best food of any city in the world. They also have the most breweries of any city in the country, and we dive into that fact on this episode of Next Stop. We also set sail on the Columbia, we’ll introduce you to some of the colorful locals, and we feature Floater, a band that absolutely rocked the house. The fun starts now!
00:33-00:34 Next Stop logo
00:35-00:48 JON Beer is a culture in Portland, it’s not just a drink. In fact, it’s been dubbed beer-vana by beer enthusiasts from all over the world, and for good reason. Portland has more breweries than any other city in the country. Let’s explore this further at the Widmer Oktoberfest.
00:53-01:03 JON: Very honored to be joined by two of the fathers of Portland breweries, the city with the most breweries in the county, take us back to the 70’s Kurt and Rob, what was going on in your world that made you want to get into beer?
01:04-01:09 KURT: We were home brewers, strictly home brewers in the 70, so no aspirations to take it beyond home brewing.
01:10-01:11JON: Now, you went to Germany for a couple years?
01:12-01:13 KURT: I did, I lived in Germany in the mid 70’s.
01:13-01:14 JON: Tell us about that, what did you learn?
01:14-01:19 KURT: Actually living there in Freiburg for a couple years, I came to appreciate where beer actually fits in the great scheme of things.
01:19- 01:21 JON: So then you came back to Portland.
01:21-01:22 KURT: Yeah.
01:23-01:24 JON: Convinced your brother to quit what he was doing, and join you, right?
01:25-01:28 KURT: Well, when I came back, that’s when we started home brewing. we both started doing that, we did that for about 5 years.
01:29-01:35 ROB: It was coincidentally, we weren’t under the same roof or, you know, it was serendipity that we both started home brewing at the same time.
01:36-01:41 JON: Look at this today, would you ever dream back in the late 70’s, early 80’s that you would have something like this today?
01:42-01:51 KURT: Oh, you know, an event like this is so great. I mean, this is Portland, there is a reason why Portland is the number one beer city in the whole western hemisphere.
02:00-02:10 JON: So when you think of Oktoberfest, especially when you spell it with a K, you think of Germany. Constance is from Germany. We found her, she actually found us. Willkommen!
02:11-02:12 CONSTANCE: Thank you.
02:13-02:15 JON: So, Oktoberfests are a big, big deal in Germany. What do you think of our little Oktoberfest here?
02:16-02:20 CONSTANCE: I really love it. It’s like, very cool and bigger that I expected.
02:21-02:22 JON: It’s bigger than you expected?
02:23-02:24CONSTANCE: It’s really bigger than I expected.
02:25-02:26 JON: Now how about the beer, how do you like the beer compared to German beer?
02:27-02:41 CONSTANCE: Umm, like, it depends. Like if you drink the pils and stuff, it’s very similar to the German stuff, but I know people, like my friends, they drink very hoppy beer which is different, a little bit stronger.
02:47-03:08 JON: Question for you on Portland trivia. How did Portland get it’s name?
GUY ONE:I thought you said it was a simple question.
JON: It is a simple question. It was either by a guy named Port, it was a coin flip, or, it was from a sea captain who was in here on Port.
GUY TWO: Coin flip.
JON: Are you sure?
JON: You are correct
ALL GUYS: Yeah, yeah!
03:09-03:27 JON: How many different beers are there in Portland?
GUY ONE: A lot.
JON: I know a lot, but how many do you think?
GUY TWO: More than enough! Heck yeah, Heck yeah!, thank you!
GUY ONE: I want say 20 or 30
GUY TWO: I would say 28.
JON: You win. 351.
ALL: Laughter
03:34-03:49 JON: Outside is rock and rolling right now, but Rob brought me inside to this special room, to taste some special beers, out of special glasses. We were talking about that, when you drink wine, you drink pinot out of a nice pinot glass, or cabernet out of a cabernet glass. Most people don’t think about drinking beer out of the right glass.
03:50-04:31 ROB:With craft beers there is so much nuance, that if you drink out of a bottle it’s really kind of like plugging your nose and eating something, you are going to miss, a lot of it.
JON: Yeah
ROB: So this is a German beer from a town called Vossler, this is called agrosa. It’s very low alcohol, so this is a great daily, session style beer. This uses a hop called citra hop, which has a grapefruity character. So, we decided, well, ok, that’s good, but why don’t we add some grapefruit rind to this beer.
JON: Laughs
ROB: SO this has a very grapefruity character.
JON: It totally does!
ROB: Pretty typical pacific northwest IPA, hops are grown right here, most of this character is from this hop.
04:35-04:56 JON: Native Oregonians like to boast they never use an umbrella. What they mean is, they rarely use an umbrella, because after all, what’s a little rain anyway? And when it does rain, its usually a light mist. Portland only gets 38 inches of rain annually, less than New York City, so its pretty safe to say when you come to Portland, you can leave your umbrella at home. But, if you need one, just come down to Pioneer Square, this guy’s got one for you.
04:57-04:58 Next Stop logo
04:59-05:07 JON: Coming up on Next Stop, we take a stroll through downtown Portland with Mayor Sam Adams, and will introduce you to some colorful locals at a neighborhood festival.
05:09-05:33 JON: Portland Oregon has the largest wooded city park in America, Forest Park, covering over 5,000 square acres. It also has the smallest park in the world, Mill Ends Park, created in 1948 on St Patrick’s Day, to be the only leprechaun colony west of Ireland. Might explain why Portland has a killer St Patrick’s Day festival, one I always like to attend. This park make me feel big!
05:38-05:48 JON: Portland is truly one of the most vibrant cities in the country, lots of changes, lots of growth. Who better to talk about the growth than the honorable Mayor of Portland, Sam Adams.
SAM: Hi Jon, how are you?
JON: Welcome to Next Stop.
05:49-06:03 SAM: I’m glad to be here.
JON: What a beautiful city, what a beautiful Pioneer Square. Tell us about this place, it’s the center of the city, right?
SAM: Yes, this is Pioneer Courthouse Square, its known as the living room for Portland, and right behind us the Decemberists are getting ready to play at one of our annual music conferences here in the square.
06:04-06:32 JON: Now you guys have lots of things happening here in the square year round, right?
SAM: Yeah, rain or shine, there’s something going on here in Portland’s living room, Pioneer Square.
JON: How is Portland changing right now, there is lots of growth happening, some of the streets are kind of torn up, but its all for good reasons.
SAM: That’s right, we’ve got a whole new extension of our streetcar, we’re about to break ground on an extension of light rail, the other big changes in Portland is that we are becoming a more diverse city, racially, ethnically, and I think that’s great. I think it makes us a more interesting and stronger city. A more creative city.
06:33-06:53 JON: Portland was just voted the number one food city, not just in the northwest, not just in the US, but in the world.
SAM: Our food cart scene is really grass roots. It started on it’s own. We have about 500 food carts in the city of Portland.
JON: So you are number one in beer, number one in food,. We’ve tried the beer, but we haven’t tried the food.
SAM: Wait til you try it!
JON: Let’s go, it’s lunch time
SAM: Alright!
06:59-07:21 JON: So this is pretty much where it all started.
SAM: This is exactly where it all started, and as you can see, the focus is on the food, not necessarily the furnishings or the surroundings.
JON: That’s great though, and now this food cart I understand won the most exotic food cart in Portland, which would mean the most exotic food cart in the world, right?
SAM: This is a fantastic food cart, and I recommend the youcanhazit cheesburger
07:22-07:50 RYAN: It is a quarter pound black angus burger, its in between 2 grilled cheese sandwiches as buns, it comes with fresh lettuce, tomato, grilled onions. Patty melt is whats famous around the country, and this just kind of our take on it here in Portland. Sam and Jon, youcanhazit cheeseburgers.
JON Alright, wow.
SAM: Oh my goodness that’s good, that is a burger to die for.
07:53-08:14 JON: I cannot think of a more beautiful day to visit downtown Portland, the food carts come in all shapes and sizes. We have a pretty pink one here.
SAM: Very pink
JON: And we have Big A Sandwiches, now I understand this place has a sandwich named after you.
SAM: Ah, it’s true, and it’s quite a sandwich from what I’ve heard. I’ve never actually had the opportunity to taste it until today.
JON: You haven’t?
SAM: No.
JON: You are doing it on Next Stop.
08:15-08:54 ALL: Hey, hi.
JON:Hi I’m Jon.
LISA: Nice to meet you.
JON: So Sam and I were debating about the Big A** Sandwiches, with two asterisks, and I’m thinking it stands for Ash, since the Ash Street Saloon is right across the street.
SAM: It’s Art, Art, right? Big Art Sandwiches?
LISA: Big BLEEP Sandwiches. Big BLEEP Sandwiches.
JON: Nice. So speaking of Big BLEEP Sandwiches, you guys have the Sam Adams.
LISA: We do.
JON: What’s on that?
LISA: Ham, turkey, miracle whip on our ciabatta roll.
JON: How did you guys get into this business?
LISA: We wanted to open a restaurant, but economically, this is a little bit smarter. Big Bleep, Mayor Adams.
SAM: Oh, thank you.
BRIAN: There you are sir.
08:56-09:39 JON: You guys have a really good thing going on with food, beer, wine here in Portland, this is fun. And your sandwich, these guys did you right!
SAM: This is a good sandwich. Thank you Big ___ Sandwiches,
JON: You can’t say the word?
SAM: No.
JON: When you are done with all the food carts, you can head down to Voodoo Doughnuts, seen on the food network, seen all over the place.
SAM: You can get a doughnut that designed to look like dirt, and another one that has you know, all kinds of, I don’t know, you will have to check it out.
JON: I see ‘Keep Portland Weird’ all over the city.
SAM: That’s right.
JON: Portland is a wonderful city, what make it, what is the ‘Keep Portland Weird’ thing all about?
SAM: It really is you know, Portland is a place where you can be who you are, and whether that is weird to other people, here in Portland, we embrace that.
JON: Like this guy here. Elvis Presley lives in Portland Oregon everybody.
SAM: He has not left the building.
09:44-09:45 Next Stop logo.
09:50-10:04 JON: Portland is a city made up of many diverse neighborhoods. The Alberta district is one of the more colorful neighborhoods. Every last Thursday of every month they celebrate Last Thursday, all up and down Alberta Street. Tonight we also celebrate the opening of the Alberta Rose Theater.
10:39-10:44 JON: Let’s go inside the theater and enjoy the sights and sounds of the March Forth Marching Band, the pride of Portland.
11:09-11:40 JOHN: A group of us got together actually on Alberta, just a few blocks down the street. We had a meeting and put the band together for a fat Tuesday party. Oddly enough when we tour we try to keep it around 20, but we have about 30 something people in the band.
JON: Well this was awesome tonight you guys. The crowd loved you, you christened the theater.What do you think about this place, brand new venue?
JOHN: I really like it. I’ve been living basically 2 blocks from here for about 11 years.
JON: No kidding.
JOHN: So I’ve been…this place was a church forever, and sort of watching it and all of a sudden it’s now a venue, and I’m really excited because there is really no proper venues on this street.
11:42-11:58 ADAM:We have kind of designed the place to be able to do live theater, plays, dance, live music, and soon we are going to install a screen and video projection and we are going to be able to do movies.
12:04-12:23 JON: Last Thursday on Alberta Street was definitely on of the more eclectic events we have ever attended. Portland is loaded with live performance venues, and The Alberta Rose theater, christened tonight, is a great place to be entertained. If you come to Portland, come on the Last Thursday of the month, and come to Alberta Street. I guarantee you the experience of a lifetime.
12:33-12:34 Next Stop logo
12:35-12:41 JON: Coming up, Portland’s vibrant floating home community, and we set sail on the mighty Columbia River with new friends.
12:42-12:43 Next Stop logo
12:45-13:03 JON: Portland Oregon’s Tri Met is one of the most sophisticated light rail and bus transportation systems in the country. It’s MAX, or Metropolitan Area Express, connects downtown Portland with several surrounding areas, and if you are a business traveler to Portland, you can take the MAX right from PDX to downtown Portland and back, it’s very safe, it’s very convenient, and very affordable.
13:18-13:29 JON: Living on the water is a lifestyle for thousands of Portlanders, there is about a half dozen communities. I’ve always been intrigued by this lifestyle, so today we get to learn about it. We’re also going to set sail on the Columbia with some new friends.
13:35-13:57 JON: It’s a gorgeous day on the river, and it’s a great way, and a great way, to make new friends. Kate, Tom, Chelle, what’s it live to live on the water? I’ve always been intrigued. I’ve always wanted to, but I never have.
TOM: Different than on land for sure. One thing is, you are very close to you neighbors, and uh…
JON: You better like them!
TOM: You better like them, You better-you do need to be social.
13:58-14:38 KATE: It’s such a community, I mean, you really are. There is 71 homes down here, and you are family. You are 2 feet away from your neighbors, we’re at the bottom of the ramp, there is only one way in and out. Someone goes out of town and they are like ‘Hey I’m going to be gone for a couple of weeks, walk my dog, take care of my cats, water my plants’ I mean we are just so intertwined, it’s so beyond community, it’s really a family.
CHELLE: It’s really great to be able to step out off your deck and go boating. I think most people who live on the water love the water, and love to boat. Most people have boats, and that’s kind of what draws them down here. To us, that’s really what is is all about, is being able to have access all the time to the water. At the spur of the moment if you want to go out on it you can.
14:46-15:28 JON: And away we go. This is nice, tell me about the neighborhood.
CHELLE: This is our neighborhood! When we take our friends around to see our neighborhood we take them up the channel in our boat. When you live on the water this is your neighborhood, it’s a little water world.
JON: How long have you been here Eric?
ERIC: I’ve lived here for 4 years in a floating home, been in Portland 20 some years, Seattle before that. Seattle is where I learned to sail.
JON: Where are we going today Eric, what are we doing?
ERIC: Well, we are going to head out the North Portland Channel, which is what we are in right now, then we are going to head up the river, put some sails up. It’s a perfect day out there, the wind is just right for sailing, and as you can see, maybe 3 clouds in the sky.
15:36-15:52 ERIC: Ok guys, so here is what we are going to do, we’re going to turn the boat into the wind and that will allow us to raise our mainsail. I’m going to send Jacob up to the mast, he is going to do what is called jumping the halyard and Jon, you are going to actually be down here on the wench coffee grinding it up
16:10-16:27 JON: So I love the terminology in sailing, lots of different terminology to get used to. What is this thing called?
CHELLE: This is the mast.
JON: And what is that bar over there called?
CHELLE: This is the boom.
JON: Hmm, we’ve got a boom. That’s our boom right there. I’m going to go ahead and guess that your boom is more useful that our boom.
16:38-16:51 JON: I always wondered what it would be like to live on the water and now we know. It’s a lifestyle I could definitely get a hold of. We had a great time, we met some new friends and went sailing, we are ending here at the Island Cafe right on the water. I like it. You guys have a good thing going on here in Portland.
16:53-16:55 Next Stop logo
16:56-17:01 JON: Portland has one of the best live music scenes in the country, so stick around for our featured band, Floater.
17:08-17:09 Next Stop logo
17:58-18:12 JON: Portland Oregon’s music scene is off the charts, one of the best in the country and Floater tonight absolutely rocked one of the best live music venues, the Crystal Ballroom. Three guys! Three guys bringing that kind of sound to the stage.
18:48-19:29 JON: Who writes your music? Because your new cd tonight is fantastic, it’s awesome. Everything you guys do is great.
ROB: Ah, thank you, wow. You know, it’s pretty collaborative really. I mean sometimes I’ll come in with a whole song that I think is done, and then these guys will play it and go, you know, it would be better like this, and then it is.
JON: Laughs
ROB: Then sometimes we don’t even have a starting point, we just start kind of throwing ideas out and they stick, and you know there is an element of like when the chefs will just throw noodles at the wall and see what sticks.
JON: See what sticks!
ROB: We do a lot of that like…that one works.
20:03-20:59 JON: Let’s talk about about Portland music, because, you know, I think most viewers watching around the country right now are not probably really privy to the Portland music scene. This is a thriving, bumping music scene. Why Portland Oregon?
ROB: It’s crazy, it’s crazy. I mean what blows me away, you go out on tour and you can be in a city that has 12 million and there are fewer clubs to play than there are in a city like Portland that is 2.
JON: Exactly.
ROB: And you find yourself going why are you 6 times larger in terms of population but there is so little happening, you know, and you come to Portland and there is this sort of bizarre like renaissance, it’s incredible.
21:30-21:31 Next Stop logo
21:32-21:50 JON: Thanks for tuning in to this episode of Next Stop from the gorgeous Rose City of Portland, Oregon. You guys have to check this place out, we met some great people, what a beautiful city. Thanks also to our shows sponsors, Alaska Airlines, award winning Alaska Airlines, and Widmer Brothers Brewing Company. We’ll see you next time on Next Stop. Where will we take you next? Make good memories everybody!

Next Stop: Seattle

Husky Stadium, Airplane Tour, Whale Watching Tour, Space Needle, Underground Tour, Ockham’s Razor

















Next Stop: Seattle, Wa (TRANSCRIPTION)

00:00-00:05 JON: Hello, I’m Jon Olson, welcome to Next Stop, from the Emerald City.
00:06-00:10 ‘Next Stop Seattle’ rolls across screen.
00:11- 00:41 JON: Welcome to Seattle, home of Alaska Airlines. On Next Stop, we will be travelling all over the globe, featuring Alaska Airlines and it’s partners destinations. Next Stop is all about where to go, what to do, and how to do it. On this episode we’ll take you high above the Emerald City, and we’ll feature one of the busiest restaurants in the world. We’ll also take you underneath the streets of Seattle for a bit of Seattle’s historical past. We board a float plane over to the San Juan’s, and hopefully we’ll see some whales. We’ll bring you big time college sports, and our featured band on this episode, the local favorite, Ockham’s Razor. The fun starts now.
00:42-00:45 Next Stop logo
00:46- 01:04 JON: In Seattle, they love their sports. They have the Mariners, they have the Seahawks, they have the world champion Storm, and they have the beloved Huskies. The Nebraska Cornhuskers are in town to take on the Huskies, it’s a big time college football game. Big time college football means big time tailgating, we’re in the zone, let’s get our game on.
01:05-01:06 JON: Nice.
01:07-01:11 YOUNG FOOTBALL FANS: Dogs in the house, dogs in the house, hoo. Dogs in the house, dogs in the house, hoo.
01:21-01: 49 JON: I’ve been to a lot of parties, I’ve tapped a lot of kegs, been to a lot of tailgates, but I’ve never seen beer poured like this, what is going on here?
BARTENDER: We’re filling beers through the bottom.
JON: How does that work?
BARTENDER: It’s got a little magnetic disc in the bottom of the cup, it comes up, the beer goes in, the cup comes up and seals it back off.
JON: That’s amazing technology, who invented this?
BARTENDER: I invented it.
JON: You did?
JON: Seriously?
BARTENDER: Seriously.
JON: Wow, this is really cool. Huskie or Husker fan?
BARTENDER: Um,I gotta go Husky.
01:56-02:25 JON: Look at this sea of red out here, and purple, what do you think about this?
SOFTY: Well, I’m not a big fan of the sea of red, which I don’t know why you are wearing red by the way, but I’m a big fan of the sea of purple. This is a great atmosphere here at Husky Stadium, you know the dogs are a different team at home as you know, than they are on the road. Huskies looking for their first bowl game in seven years and the fans are, their hungry, their ready, they’ve been waiting and biding their time, they’ve been paying their dues and it’s time now to get this stadium back to what it used to be and make some noise on a big day with Nebraska in town today.
02:27-02:50 JON: So we’ve found our youngest Husky fan, he’s, he wants to play ball right now, he doesn’t really want to do the interview but, what’s your name buddy?
CARSON: Carson
JON: Carson, and what’s your name?
RYAN: My names Ryan.
JON: Ryan, welcome to Next Stop, Seattle edition. Husky Husker game today, is this his first game?
RYAN: It’s not his first game, he was here last week to see the dogs pick up a win against Syracuse, and he was here last year when we beat USC, on my shoulders, on the field.
02:53-03:17 JON: I’m a Husker fan, but this guy though, is the real Husker fan. This is the real Herbie Husker!
HERBIE: Yeah, hello. It’s great to be in the great state of Washington and proves that God is a Husker fan, look at this weather.
JON: This is unbelievable, isn’t it?
HERBIE: Isn’t it?
JON: So how did you get into this thing, I mean there, obviously, you look like a mascot?
HERBIE: People told me I look like him, I got the bibs and put on the hat, and I’ve been doing this since the 90’s.
JON: Go big red buddy.
HERBIE: You bet.
03:25-03:51 JON: You’re obviously a Husky fan.
MALE: You got it, yep.
JON: Born and raised here?
MALE: Yeah, went to the U Dub, ran track here, and now we’re uh, now we’re together.
JON: You’ve got a house divided.
FEMALE: It’s not so bad because we get along, we find a way to make it work.
JON: This is the coolest shirt I have seen all day. Where do you get the shirt like this cuz I totally want one?
FEMALE: I made it.
JON: You did?
FEMALE: Yeah, I made it.
JON: You’re a seamstress?
FEMALE: On the side, yeah.
JON: OK, so you’ve got both going on here, who are you rooting for today?
FEMALE: I’m rooting for the Cornhuskers.
03:57-04:11 JON: Husky Stadium is an awesome place to watch a game, very loud, very passionate fans, we loved it. But one of my favorite things about coming to a game at Husky Stadium is this, outside the stadium, this is how they tailgate. I like the way they roll here. Definitely put a Husky game on your Seattle itinerary.
04:14-04:15 Next Stop logo
04:16-04:23 JON: When Next Stop returns, we soar above the beautiful Emerald City, and up to the San Juan Islands with Kenmore Air.
04:24-04:26 Next Stop logo
04:36-05:02 JON: Seattle is one of the most beautiful cities in the world, an urban metropolis defined by lakes and seashore, and surrounded by spectacular snow capped mountains. Now, there’s lots of ways to see Seattle and the surrounding area, you can do it by foot, in your car, by rail, by boat, or you can choose our method. We are going up with Kenmore Air today, Alaska Airlines newest travel partner, for a city sea plane tour, and then we will head straight over to the San Juan Islands, a place I have always wanted to go.
05:28-05:43 JON: We’ve just arrived in Friday Harbor, the commercial and cultural hub of San Juan Island. What a great day we’ve had today, a Kenmore Air trip over downtown Seattle and the surrounding area, and they a short jaunt over to the San Juan Islands. Let’s go get checked into our hotel and learn more aboiut this beautiful town of Friday harbor.
05:50-06:24 SONNIE: This is a very, very unique Inn. It has 23 rooms, it is perfect for romantic getaway, for vacation, for weddings. Each room has a fireplace, and each room has a jacuzzi tub in there, it’s just spectacular. And then you are just looking form this, and look behind me. It’s like you are looking from the room and seeing the waterfront, the marina is just spectacular, it just makes your day when you see a sunset like that. In the morning when you get up and have a cup of coffee in your hand, it’s just an unbelievable feeling.
06:25-06:31 JON: The waterway is right here, this is the freeway for you. You can either fly or you can boat, this is such a cool way to get around. San Juans are beautiful.
06:31-06:37 SONNIE: Exactly, you can fly in with Kenmore Air as well as using the Washington state ferry.
JON: Well thank you for hosting us here. We actually have been working all day. We’ve had a very long day and the crew is hungry.
SONNIE: I tell you, you have a treat tonight. I’m  going to turn you over to Chef Matt, he’s going to present you a nice nice evening over here.
06:53-07:51JON: Sonnie told us you had something special prepared for us, this looks pretty darn special.
MATT: Well, I did a couple of things off the menu, and then something that we are running as a special tonight. We try and change up the specials every day, every two days.
JON: Whatever your mood is?
MATT: Yeah, depending on what is coming in from the waters, what vendors are coming out or are local here on the islands.
JON: What came in today?
MATT: Uh, salmon, local salmon from these waters. Fishermen come in every couple of days.
JON: Now the salmon looks great, but this looks really different and unique.
MATT: Yes, this is local pork from Jones family farm. It’s barbequed bourbon pork on sticky buns, so it is a little japanese spin, umm, french fries and then a little bit of an asian slaw, carrots, couple different cabbages and then a sweet chili dressing.
JON: How long have you been on Friday Harbor?
MATT: Getting on two months now.
JON: So you are new.
MATT: Yes, I am relatively new. I came out for the busy summer season, and have loved it.
07:55-08:06 JON: San Juan Safari’s and Kenmore Air have teamed up to offer the ultimate whale watching excursion here in Friday Harbor. Got my jacket, got my hat, got my sunglasses.Let’s hope we have whales.
08:11-09:03 ASHLEY: Welcome aboard, and welcome to Friday Harbor. Friday Harbor is the biggest town here in the San Juan Islands. San Juan Island is also the most populated island, we have about 8,000 people that live here year round, so we have about 16,000 year round residents, most of them living on San Juan Island. We have four main islands that are served by the ferry. Some of these islands are national wildlife refugees, or state and county parks, and many of them are privately owned or do have small year round populations from  two to a hundred people living on them. We have two different races, or two different communities of orca that will be in the San Juan Islands from time to time. The southern resident community is a salmon eating orca, they mainly eat chinook, or it’s also known as king salmon, and so they come through here very frequently starting the end of April through the beginning of October, because that’s when the salmon runs are.
09:11-09:23 ASHLEY: Ruffles has a wavy dorsal fin, just like a ruffles potato chip so he’s really easy to tell apart.
JON: Nicely named. Now the oldest female you said that you have estimated at 99 years old?
ASHLEY: Um hmm, that is what the estimates are for her.
JON: Wow, that’s amazing. I didn’t know they lived that long.
09:26-09:47 JON: There’s  Ruffles.
ASHLEY: Yeah, see why everybody loves him? He’s so easy to tell apart.
JON: He’s huge too.
ASHLEY: Yep, um hmm. Wow. OK, so this is at least J pod.
JON: Who named them, and why? Is it J, K and L you said?
ASHLEY: We have J, K and L. Yeah, and there is an A pod and B pod. So they started with A and moved  their way up the alphabet.
10:01-10:08 ALL: Oh!  Ha ha, look at that one. Oh!
10:13-11:20 JON: We started our day yesterday in Lake Union, with Kenmore Air with a beautiful float plane tour over Seattle which was amazing. And today, whale watching, which was truly one of the most amazing experiences we’ve had, all thanks to you, Craig.
CRAIG: Well, I can’t take too much credit for that. The whales do what the whales do, but…
JON: But you set this up for us.
CRAIG: We have great partners up there and is sounds like you had a great trip.
JON: Now, speaking of partnerships, you guys have just partnered with Alaska Airlines.
CRAIG: That’s right.
JON: Which was a great reason for us to jump on Kenmore Air and go up to the San Juans.
CRAIG: Well, I think it has made our service known and attractive to a lot more people, and we are just delighted with the partnership.
JON: Well you hooked us up the last 24 hours, what great memories we’ve made. We’re going to come to you the next time.
CRAIG: Well I hope you do.
JON: Well now we’re back in Seattle, we’re at our Seattle home now, the Homewood Suites getting ready for the rest of our Seattle shoots, and I have an invitation for you, because you are Irish, right? O’Neil?
CRAIG: The name would suggest that, yeah.
JON: Are you a fan of Irish music?
CRAIG: Yeah, I am.
JON: OK, so Saturday night we are filming Ockham’s Razor, at the Owl and Thistle. They are a rocking Irish band. Come down, we will by you a pint and say thanks for all your help on this one, and uh, hopefully we will see you on Saturday night.
CRAIG: That sounds like a great deal, thanks.
JON: Cool. Cheers! The Seattle cheers, with coffee.
11:21-11:38 JON: They say it only rains twice a year in Seattle. January through August, and September through December. But actually, it doesn’t rain that much, it only rains about 38 inches a year. Temps rarely go above 80, and rarely dip below 40. Sure, there are some cloudy days like this, but it allows you to be creative. You can find fun things to do at
11:39-11:41 Next Stop Logo
11:42- 11:47 JON: Up next, a birds eye view of Seattle from the Space Needle, and we will visit Seattle’s historical past.
11:48-11:50 Next Stop logo.
11:51-12:07 JON: The Seattle Monorail is the nations first full scale commercial monorail system offering a quick, fun and convenient link from downtown Seattle to Seattle Center and back. The
one mile stretch takes about two minutes, and is open from 9 am to 11 pm daily. Next Stop? Seattle Center!
12:12-12:14 Next Stop logo
12:20-12:36 JON: The Space Needle is Seattle’s most recognized landmark. In fact, it’s one of the most recognized landmark in the U.S. There is 848 steps from the bottom to the top which you can take if you are feeling like a workout, or you can chill like us and take the elevator. Next Stop? Observation deck!
12:44-13:10 JON: We are high above the Space Needle, on the observation deck, we got Dave here, who is the marketing manager. Before we talk about this incredible view, let’s talk about why the Space Needle was built.
DAVE: Well we were built in 1962 as the centerpiece of the World’s Fair. 605 feet tall and solid as steel, and it’s made out of steel, so I guess that’s easy.
JON: Solid as steel, I like it, like it! The view man, you get to do this every day.
DAVE:Yeah, I have been here for 14 years and I never get tired of it.
13:13-14:12 DAVE: This is Elliott Bay, and Puget Sound, Seattle’s home to one of the largest ferry systems in the world. What’s great about this part of the country is you can go out there in the morning and catch a salmon in the proper season, then come back in to work.
JON: Now I heard there was a practical joke played on April Fools Day. Tell us about that.
DAVE: It was a show that had joked that the needle had fallen over.
JON: Right.
DAVE: In fact, the story goes that there was a gentleman who lived over in Spokane who’s daughter happened to work here and he was worried about her, so he drove over to make sure that she was ok.
JON: And he believed it! What’s your favorite thing about Seattle?
DAVE: My favorite thing about Seattle as you can tell from my physique here, is probably the food. You know, I mean Seattle has got amazing seafood and great wine in this region of course and we have got a great restaurant just 20 feet below us that I know we are going to see later on.
JON: We’re gonna check that out, what are we going to do down there? It’s world famous.
DAVE: Yeah it is world famous. We in fact, we just won an award, we were the 2009 Washington wine restaurant of the year. 

JON: Congratulations.
DAVE: So we’re gonna meet…thank you very much…we’re gonna meet up with Executive Chef Jeff Maxfield and he’s gonna let you come in the kitchen and mess around a bit.
14:19-14:40 JON: We’re with Executive Chef Jeff, which rhymes, here at Sky City, now I’m told you are one of the most serious chef’s in Seattle, don’t mess around with you.
JEFF: That’s right, don’t mess around. At Sky City we focus on Northwest ingredients. You know, we really want to highlight what the Northwest is famous for. Dungeness crab, you know it’s a take on the homestyle mac and cheese, dungeness crab or the penne pasta.
14:42-14:56 JEFF: One of our other kind of unique items that we do as a starter here, this is a flat bread. It’s an unleavened flat bread we use shepherd grain whole wheat flour from Eastern Washington and we’ve got an organic egg baked right on top.
15:00-15:24 JEFF: I’m going to put you to work. We’re going to do two of our signature dishes. So this is a butter sauce, it is a beurre rouge, so it’s a take on a classic sauce. Everyone kinda knows beurre blanc, this is beurre rouge, it just means red butter. What we’re going to do, this is just a little bit of that right on the bottom of the plate. These are locally grown banana fingerling potatoes, and behind you, the finest northwest salmon, look at that.
JON: Uh huh!
JEFF: That’s awesome!
JON: Who said I couldn’t cook!
15:28-15:49 JEFF: Alright Jon, we’ve saved the best for last.
JON: I thought we were done? Whoa!
JEFF: This is a 1962 original, our Lunar Orbitor. Snoqualmie gourmet ice cream, over chocolate sauce and dry ice.
JON: Oh my god.
JEFF: How is everything tasting?
JON: It’s amazing.
JEFF: Awesome.
JON: And I think that’s going to top it of, it’s going to be the perfect ending.
15:54-15:56 Next Stop Logo
15:57-16:07 JON: The Seattle Underground was founded absolutely unintentionally. It speaks to Seattle’s past, some of it good, some of it just a little bit racy. I’m intrigued, aren’t you?
16:08-16:21 LEAH: Welcome to Seattle’s Underground Tour. The tour was started on Memorial Day weekend in 1965 when Bill Speidel, who was a local newspaper man noticed they were tearing down buildings in the neighborhood, calling them old victorian eyesores. He wanted to preserve our history.
16:28-16:57 LEAH: When they put the sidewalks in, they installed skylights so that people could continue to do business down here during the day. We we unsure for a while if this was the original glass. The reason is, one of our old guides from the 60’s used to tell a story about young men gathering down here, working ladies standing up there, with the prices of their services on the bottoms of their shoes, waiting for the business up top.
JON: Interesting.
LEAH: And she would refer to this as them selling their souls.
ALL: Laughter
LEAH: It was the joke.
17:00-17:24 LEAH: So the first toilets that came to Seattle were distributed by a man from Chelsea, England, named Thomas A Crapper, and they were called Thomas A. Crapper’s Wonderful Balbulous Water Waste Preventative Devise. Which is a lot to say when you have to go, you can have an accident.
JON: That is a lot.
LEAH: You can have an accident, so we shortened to the crapper. But there was a strange pipe coming out the back. They looked at the instructions that said ‘Attach pipe to city sewer system’ they looked in the box for a city sewer system. They didn’t have one.
17:26-18:01 LEAH: In the 1880’s, Seattle decided to take a census, an occupation survey. They wanted to find out how many people were living here, and what they were doing. They got back 25,000 census forms. 2,400 about 10%, listed themselves as being young, single women, all of them listed their occupation as being either seamstress or garment worker. They thought this was a bit fishy and decided to have an investigation into it. After 6 weeks of exhaustive research, they determined there was not a single sewing machine in the entire area.
JON: Oh my god, what did they do?
LEAH: It led them to suppose they must have been doing a lot of the work by hand.
ALL: Laughter
LEAH: Nobody gets it who’s not supposed to.
18:02-18:13 LEAH: Thank you guys so much for coming on the Underground Tour. I hope you learned something and had some fun. If you want to learn anything more about any of our tours, please visit our website at
18:14-18:16 Next Stop logo
18:17-18:21 JON: Coming up, lively Irish tunes with local favorites, Ockham’s Razor.
18:24-18:26 Next Stop logo
18:27-18:34 JON: Seattle is loaded with great bands, and we chose Ockham’s Razor for our featured band on the inaugural episode of Next Stop Seattle.
18:35-19:17 Music
19:18 19:42 JON: You are switching instruments all the time, Kris.
KRIS: Well actually, so do these two. It’s just we are very simplified at the moment, umm, but Tom plays mandolin and banjo as well as guitar.
JON: And you look the part, you look like a band straight out of Dublin, especially you!
BAND MEMBER: The leprechaun with the thyroid problem!
ALL: laughter
19:43-19:56 JON: That’s awesome. Well let’s talk about your music, because it is fun. The crowd was going crazy, your music is a blast.
KRIS: Thank you.
JON: Is it fun to play?
KRIS: Absolutely. It’s always fun for me to play cuz it’s music that I grew up listening to.
19:57- 20:38 Music
20:39-21:26 JON: Kris, I have a question for you, this, did it hurt?
KRIS: Not as badly as some of the other ones.
JON: Whoa! I won’t ask you to show!
KRIS: Laughs…It’s all above the neck, above the neck.
JON:Oh, it’s all above the neck, the ears, ok, well, we’ll just leave it at that for now, might go deeper in there in a minute.
JON: We’re in Seattle. What are your favorite things about Seattle?
KRIS: The people. The climate. I don’t care that it rains all winter long. The summers here are phenomenal, and you get like 90 degree weather for a week, and then you are right back to 70’s
There is such a love of music here, so as a musician you really feel appreciated and respected here.
21:27- 21:37 Music
21:38-21:40 Next Stop logo
21:41- 21:57JON: Thanks for tuning in to our inaugural episode of Next Stop, from the gorgeous Emerald City of Seattle, Washington. Thanks also to our title sponsors and good friends, Alaska Airlines. Thanks to Craft Brewers Alliance, London Influence, and Latitudes. We’ll see you next time on Next Stop. Where will we take you next?
Make good memories everybody.
21:58-22:00 Next Stop logo

Wente Vineyards

Wente Vineyards is the oldest continuously operated family owned winery in the United States. It’s a wonderful story about commitment to quality, sustainability and family.

Past Show: PDXposed

All Show Links…

*if the show is underlined you can watch the FULL SHOW!
Show 1
Skydive Oregon, Voodoo Donuts, Last Thursday, Patrick Lamb

Show 2
Winterhawks, Billy Reeds, Paintball, TRIVIA, Stephanie Schneidermann

Show 3
Wallbangers, Nordic Center(Cooper Spur), Rogue Ales, Maktub

Show 4
Cooper Spur Resort, Snowboarding/Elimidate, Savinos, Spin

Show 5
Hood River Hotel, Pasqualies Restaurant, Full Sail, Camaro Hair
Show 6
PGE Park, Greek Fest, Rock Climbing, Mary Kadderly

Show 7
TriMet Yellow Line, Cand’s Gone Wild, Hubers
Show 8
Wine Country, Hot Air Balloon, CASA Event, Life After Liftoff
Show 9
Cinco de Mayo, Hot Bod Contest, Comedy Sportz, Jet Boat, Scott Fisher
Show 11
Best of Voodoo Donuts, Saks Benefit, TriMet, Last Thursday, Camaro Hair

Show 12
Best of 2- PGE Park, Hubers, Outrageous , Greekfest, Scott Fisher
Show 13
Bands – Maktub, Rubberneck, Mary Kadderly, Life After Liftoff,Sidestar..RogueAle in Newport

Show 14
Seattle Seahawks, The BITE of OR, Oregon Zoo, Justin Hopkins
Show 15
Oaks Park , Oktoberfest, Tigard HC Football/Cheerleaders, Geoff Byrd
Show 16
Mt. Hood Train, Waterfront Brewfest, KXL BBQ Guy & Campbell’s Bar BQ, Tiller’s Folly
Show 17
PEAR Event, Gypsy Caravan , Gapfest, OMSI, Dirty Martini
Show 18
Portland Wrestling , Cosmic Bowling, Civil War/Hooters, Fashion Show, The Superficials
Show 19
Aquarium, WhaleWatch, Golf, Yaquina Hd. Lighthouse, Mo’s Chowder, GlassFloatSearch, Jonah
Show 20
Bonneville Spa/Resort, Meals on Wheels, Bluegrass Festival, Dr. Theopolis
Show 21
Rodeo, Oscar Party, Jupiter Hotel, Richmond Fontaine
Show 22
Harlem Globetrotters, Kells – St. Paddy’s Day, OR Music Hall of Fame, Rachael Taylor Brown

Show 23
Whale Watching , Glass Float, Huber’s, Voodoo Donuts, Fashion Show, Cosmic Bowling, Jonah

Show 24
Oaks Park , Jupiter Hotel/Doug Fir, Oscar Night Party, Geoff Byrd

Show 25
Seattle Seahawks , KXL BBQ Guy/Campbell’s BBQ, Hooters Civil War Party, Tiller’s Folly

Show 26
Cart Races , Speed Dating, Indie Wine Fest, Harvey’s Comedy Club, Ditty Twisters (band)

Show 27
US Men’s Volleyball , Fashion Palooza, Joey Harrington Event, Rossi Farms BBQ, Geoff Byrd
Show 28
Portland Timbers, ONE Benefit, White Trash Contest, Martial Arts Tourney, Jesus Presley
Show 29
Be a Pilot , Black Walnut Inn, Tina’s, Spruce Goose, Winery, Lawrence Gallery, Debra Arlyn

Show 30
Sat Mkt., Japanese Gardens, Sake’1, Masu Sushi Bar, Rich. Elem. School – , Man of the Year

Show 31
Olympic Ski Jump, Winter Sports Museum, Sapporo Brewery, Home Meal, Fish Market,Highway 61

Show 32
Jozankei Resort, Fishing Village, Shopping, Ainue Ctr., Kitara Concert Hall-Daniel Qrtet

Show 33
Sapporo Dome, Moerenuma Pk, Art Pk, Sapporo Beer Museum, Shoping, Ramen Alley, Karaoke

Show 34
PDX Mag. Party, ABATE, Baby Boomers Social Club,Model Shoot, 1st Thurs., The Imprints

Show 35
Surfing/surf shop, Surfsand Resort, Family Mkt., Tillamook Cheese, Seaside Shops, Tom Varley

Show 36
Cooper Spur Resort, Mt. Hood Meadows Snowboarding, Seahawks, Maktub

Show 37
Noche‘, Ice Racing, Superbowl Party, Oregon Zoo , Pillars of Nein

Show 38
Small City Big Hip Hop, PDX Mag. Pub Crawl, Lumberjacks, Dante’s Real People, Cool NUTZ

Show 39
Charlie FM Benefit, Car Show, Alexis, Greekfest, Intervision 5

Show 40
Rose City Rollers, Purse Ben., Lotus Fat Tues., PGE Park (Seattle Mariners), Storm & The Balls
Show 41
Rocket Boat, Newport Fest., Chinook Winds, Panache , Kites, Apollo ., Debra Arlyn
Show 42
Crabbing, Newport Fest, BellaBch Props., Blue Cork Wine Bar, Glass Making, The Showroom,Rye Hollow
Show 43
Old Town Pizza/Shanghai Tunnels, DentSpa, Indio Vodka, London Infl. Makeover, Velabonz
Show 44
BEST OF Portland Show.

Show 45
BEST OF Sapporo Show.
Show 4
Alberta Street Show
Show 46
Skydive OR, Harvey’s, JAMS, Country Bands Battle, Scotland Barr & Slow Drags
Show 48
LeMans PIR, Cornhole The City, American Laser, Brazil Grill, SEI, Justin Hopkins
Show 49
Port Townsend/Port Hadlock Show
Show 50
Highland Games, Beer Nutz, Brew Fest, Galaxy Karaoke, VooDoo Party @ Aura, Western Aerial
Show 51
Blue Thunder, Holiday Ale Fest, Dragon Tree Spa, TVF&R Fire, Mission 5
Show 52
MUSIC Best of Show — Intervision 5, Justin Hopkins, Western Aerial,Storm & The Balls
Show 53
Children’s Cancer Assoc., Erotic Ball, Alexis , Rose City Rollers, Velabonz
Show 54
Seaside#1-Helicopter,Best Western,Lil Bayou,Big foots,Factory Stores,Aquarium,Stephanie Schneiderman
Show 55
Astoria#1-Hol.Inn,Fulios,Fish Market,TeaHouse,Sunday Mkt,Column,Liberty Theater,Swing Cats
Show 56
Seaside#2-HolXpress, Gilbert Inn, McKeowns, Dundee’s, CarouselMall,Wine&ArtWalk,
Aquarium, Jon Itkin
Show 57
Astoria#2-Helicopter, Hotel Elliot, Cellar on 10th, Schoonres, Baked Alaska, Brownsmead Flats
Show 58
Japan Show Winter #1
Show 59
Japan Show Winter #2
Show 60
Champ Car Race, Sportfight, Ernie Bernie, Aztec Willies, Hotel Monaco,Aladdin Event, PatrickLamb

Show 61
Curling (IM)
, 1080TheFan, PGE Park, Taste of the Nation, Intervision
Show 62
Skydive OR/Harveys/Mana (IM), Habitat 4Humanity, Storm/Lukas,Throwback Suburbia
Show 63
Portland Shockwave (IM)
, Aura/Voodoo Party, SEI Benefit,BridgeportVillage, Michael Allen Harrison
Show 64
Astoria#3 – Helicopter,EagleCoveHouse, Britta’s Inn, Cannery Café,DaySpa, Banker’s Suite, Acoustic Minds
Show 65
PDXposed Goes Germany – Frankfurt/Lufthansa

Show 66
PDXposed Goes Germany – Munich/Lufthansa

Show 67
Walla Walla #1 — VaPiano, Marcus Whitman Hotel (Rest/Hotel),Bergevin Lane, Woodward Canyon

Show 68
Columbia River Day Spa, OMHF, Portland Winterhawks, Bureau of Standards Big Band

Show 69
Behind the scenes at Blazer game, Rock the Runway, American Laser.,The Grand Central Bowl, Floater
Show 70
Editor Choice Show: Brazil Grill,Ice Racing, Sportfighting,SEI benefit,Justin Jude
Show 71
PGE Park, Wine Goers,Taste of the Nation. Nicolle Shops Portland’s party, Dirty Martini

Show 72
Ocean Shores,Razor Clam Festival,Restaurant crawl,Irish Music Festival

Show 73
Dallas Eliuk of the Portland Lumberjax, The Toy Room, Dove Lewis Emergency Animal Hospital,Tony Starlight

Show 74 BEST OF
Show 75 BEST OF

Show 76 BEST OF

Show 77 BEST OF

Show 78
PDXposed Goes Hawaii #2
Show 79
PDXposed Goes Hawaii #1
Show 80
Pendleton,OR Show. Wildhorse Casino, Golf, Restaurant. Pendleton Woolen Mills, Hamleys Co.

Show 81 BEST OF

Show 82
Newport, OR Show. Crabbing, Marine Boat, Newport Aquarium, Moes, The Ark, Rouge Brewery, Debra Arlyn.

Show 83
Rose City Rollers, Storm Spa Day, Baked Alaksa, Brothers of the Baladi

Show 84
Seaside, OR Show. Beach Volley Tournament, Seaside Aquarium,Carousel Mall, Dicovery / Estuary Program, Dundees, Oregon Beach Vacations,Jon Itkin
Show 85
Behind the Scenes of the Blazers, Oregon Zoo, Choose Local, Floater.

Show 86
Pro Drive with Mattress World’s Sherri Hiner
, Deep Roots Music Project,Candidates GONE WILD! Red Star Tavern & Roast House, Keegan Smith
Show 87
Ice Racing, Holiday Brewfest, Astoria Iron Chef, Cherry Poppin’ Daddies.

Show 88
Frankfurt Zoo, Airport, Apple Wine and much more!

Show 89
Car Show, Seaside Inn, Seaside Helicopters, Salty Dogs and more!

Show 90
Nicholle Shops Portland, PDX Hip-Hop, JASO tea event, Blazers Supporting Local Music, Western Aerial.
Show 91
, mountain tubing, kayaking and gorgeous oceanfront resorts. We feature the lovely island tunes of Jonah Cummings!

Show 92
Paddle Boarding, Glass Blowing, O’DYSIUS, Cooking Class, Wild Gourmet Chef, Roadhouse 101 & The Stange Tones!
Show 93
Home & Garden Show

Show 94
Classic Wines Auction, Wine Ambassador Dinner, Domaine Serene, Sahagun Chocolates, and much more!

Show 95
Kona By The Sea
, Kona Coffee Farm, Volcano Tour, Hawaii Forest,Captain Zodiac, The Shores, Kona Brewery & Pub, Kona Brewing Festival,Cheers for Beers
Show 96
Agate Beach Golf Course, Yaquina Light House, Hotels & Motels,Shopping, Dining, Mr. Bills Trivia, Earth Bound Beauty, James & Julz
Show 97
Blazers Playoff Game
, Indie Wine Festival, Hotel Vintage Plaza,Moonstuck at Midnight, Michael Allen Harrison
Show 98
Saturday Market
, Solar Power, Wildwood, Tillamook Cheese, Solar World, Scotland Barr & The Slow Drags
Show 99
POG, Polynesian Cultural Center, Sealife Park, Stand-Up Paddle Boarding, Aston Hotels & Resorts, Tikis Grill & Bar, Ka’ala Boys
Show 100
Sapporo Sister City, Japanese Gardens, Anchor Pier Lodge, Mo’s,Marine Discovery Tours, Throwback Suburbia
PDXposed #101 PDX, OR
Segments Include: PGE Park AAA all Star game. Tony Starlights, First Thursday with Mayor Sam Adams, Patrick Lamb.
PDXposed #102 PDX & Lincoln City, OR
Segments Include: Kite Festival, Surftides Hotel, Glass Blowing, Pottery, Glass Blowing, Eden Hall, Side Door Cafe, Black Fish, Ty Curtis Band
PDXposed #103 PDX & Cannon Beach, OR
Segments Include: PIR Nascar with Kimberly Maus, Mo’s, Oregon Beach Vacations & Elements by the Sea Spa with Shel Bailey, Chervona.
PDXposed #104 Maui, Hawaii
Segments Include: UFO Parasailing,Maui Adventure Cruises,Scuba Diving, Ka’anapali Shores & Villas, Helicopter Tour, Magic Show, Willy K.
PDXposed #105 Best of O’ahu, Hawaii
Segments Include: Polynesian Cultural Center, Sealife Park, Duke’s Waikiki, Hilton Hawaiian Village, Surfing, Maunalua.
PDXposed #106 SEA Show
Segments Include: SEAhawks, SEAport Airlines, SEAside Iron Chef, SEAside Golf, Dining, Shopping, StEphAnie SchnEidermAn.
PDXposed #107 PDX, OR
Segments Include: Blazers Fan Fest, Willamette Valley Vineyards Grape Stomp, Candlelighters, The Lonley H.
PDXposed #108 Newport, OR
Segments Include: Whale/Storm Watching,Glass Blowing, Yaquina Head Lighthouse Tour, Oyster Cloyster, Perpetua.
PDXposed #109 Big Island, Hawaii
Segments Include: Mountain Thunder, Dolphin Quest, Hilton Waikoloa Village, Kahua Ranch, Ocean Sports, John Keawe.
PDXposed #110 Sapporo, Japan
Segments Include: 58th Sapporo Snow Festival, Sato-Land, Ice Bar Hopping, United Colors.
PDXposed #111 Sapporo, Japan
Segments Include: Kiroro Ski Resort, Snow Park, Spa, Japanese Video Games, Karaoke, The Drowners.
PDXposed #112 PDX, OR
Segments Include: The Stange Tones , Keegan Smith , Brothers of the Baladi , Floater. In this ALL BAND’s Special!
PDXposed #113 Maui, Hawaii
Segments Include: Zipline, Cliff Dive,Wailele & Royal Lahaina Luau, Cruise, Golf, Tiki Bar, George Kahumoku
PDXposed #114 Pt. Townsend, WA
Segments Include: Sailing 101, Ajax Cafe, Reenactment Officer & a Gentelmen, Lucius Clay.
PDXposed #115 Kauai, Hawaii
Segments Include: Waimea Canyon, Na Pali Coast Sail & Snorkel, Aston Resorts, Mahulia
PDXposed #116 PDX, OR
Segments Include: Portland Music Awards with Chloe Houser & Daniel Baldwin.
PDXposed #117 PDX, OR & Newport, OR
Segments Include: Crossfit, Newport Seafood & Wine Festival, Oregon Beach Vacations, VanderVeer Center, PG3 (Portland Guitar Three).
PDXposed #118 Munich, Germany
Segments Include: German Market, Deutsches Museum, Hofbraeuhaus, River Surfing.
PDXposed #119 Astoria, OR
Segments Include: Fort George Brewery, Goonies Jail, Baked Alaska, Cannery Pier Hotel, Nettle Honey.
PDXposed #120 Chicago, IL
Segments Include: White Sox & Chicago Bulls Sports, Bike Hike Tour, Skydeck at Willis Tower (A.K.A Sears Tower), Rooftop Bar Hopping, Conrad Hotel, Buddy Guy’s Blues Vino Louden.
PDXposed #121 Alaska
Segments Include: Club Paris, Museum, Helicopter Tour, Captain Cook, Alaska Brewing, Nervis Rex.
PDXposed #122 Hawaii
Stand up Paddle Boarding, Golfing, Fire Dancing, The Westin Maui Resort & Spa, Tropica Restaurant & Bar, Heavenly Spa, The Westin Ka’anapali Ocean Resort Villas, Onion Festival, Uluwehi.
PDXposed #123 Newport, OR
Segments Include: Oregon Oyster Farms, Newport Aquarium, Cooking, Performing Arts Center, Patrick Lamb.
PDXposed #124 PDX, OR
Segments Include: Portland Spirit, Roloff Farm, Pura Vida Massage & Wellness, Frogtown, Kleveland.
PDXposed #125 Seaside, OR
Segments Include: C By the Sea, Seaside Aquarium, Volleyball Tournament, Seaside Carousel Mall, Seaside Helicopters, Pilar French.
PDXposed #126 Best of Hawaii
Segments Include: Waimea Plantation Cottages, Waimea Canyon, Zipline, Swim with Dolphins Hilton Hawaiian Village, Willy k.
PDXposed #117 PDX, OR Crew Favorites FINAL SHOW <———————
Segments Include: PDXposed Crew shows you their favorite segments over the past years!

*if the show is underlined you can watch the FULL SHOW!
Show 1
Skydive Oregon, Voodoo Donuts, Last Thursday, Patrick Lamb
Show 2
Winterhawks, Billy Reeds, Paintball, TRIVIA, Stephanie Schneidermann
Show 3
Wallbangers, Nordic Center(Cooper Spur), Rogue Ales, Maktub
Show 4
Cooper Spur Resort, Snowboarding/Elimidate, Savinos, Spin
Show 5
Hood River Hotel, Pasqualies Restaurant, Full Sail, Camaro Hair
Show 6
PGE Park, Greek Fest, Rock Climbing, Mary Kadderly
Show 7
TriMet Yellow Line, Cand’s Gone Wild, Hubers
Show 8
Wine Country, Hot Air Balloon, CASA Event, Life After Liftoff
Show 9
Cinco de Mayo, Hot Bod Contest, Comedy Sportz, Jet Boat, Scott Fisher
Show 11
Best of Voodoo Donuts, Saks Benefit, TriMet, Last Thursday, Camaro Hair
Show 12
Best of 2- PGE Park, Hubers, Outrageous , Greekfest, Scott Fisher
Show 13
Bands – Maktub, Rubberneck, Mary Kadderly, Life After Liftoff,Sidestar..RogueAle in Newport
Show 14
Seattle Seahawks, The BITE of OR, Oregon Zoo, Justin Hopkins
Show 15
Oaks Park , Oktoberfest, Tigard HC Football/Cheerleaders, Geoff Byrd
Show 16
Mt. Hood Train, Waterfront Brewfest, KXL BBQ Guy & Campbell’s Bar BQ, Tiller’s Folly
Show 17
PEAR Event, Gypsy Caravan , Gapfest, OMSI, Dirty Martini
Show 18
Portland Wrestling , Cosmic Bowling, Civil War/Hooters, Fashion Show, The Superficials
Show 19
Aquarium, WhaleWatch, Golf, Yaquina Hd. Lighthouse, Mo’s Chowder, GlassFloatSearch, Jonah
Show 20
Bonneville Spa/Resort, Meals on Wheels, Bluegrass Festival, Dr. Theopolis
Show 21
Rodeo, Oscar Party, Jupiter Hotel, Richmond Fontaine
Show 22
Harlem Globetrotters, Kells – St. Paddy’s Day, OR Music Hall of Fame, Rachael Taylor Brown
Show 23
Whale Watching , Glass Float, Huber’s, Voodoo Donuts, Fashion Show, Cosmic Bowling, Jonah
Show 24
Oaks Park , Jupiter Hotel/Doug Fir, Oscar Night Party, Geoff Byrd
Show 25
Seattle Seahawks , KXL BBQ Guy/Campbell’s BBQ, Hooters Civil War Party, Tiller’s Folly
Show 26
Cart Races , Speed Dating, Indie Wine Fest, Harvey’s Comedy Club, Ditty Twisters (band)
Show 27
US Men’s Volleyball , Fashion Palooza, Joey Harrington Event, Rossi Farms BBQ, Geoff Byrd
Show 28
Portland Timbers, ONE Benefit, White Trash Contest, Martial Arts Tourney, Jesus Presley
Show 29
Be a Pilot , Black Walnut Inn, Tina’s, Spruce Goose, Winery, Lawrence Gallery, Debra Arlyn
Show 30
Sat Mkt., Japanese Gardens, Sake’1, Masu Sushi Bar, Rich. Elem. School – , Man of the Year
Show 31
Olympic Ski Jump, Winter Sports Museum, Sapporo Brewery, Home Meal, Fish Market,Highway 61
Show 32
Jozankei Resort, Fishing Village, Shopping, Ainue Ctr., Kitara Concert Hall-Daniel Qrtet
Show 33
Sapporo Dome, Moerenuma Pk, Art Pk, Sapporo Beer Museum, Shoping, Ramen Alley, Karaoke
Show 34
PDX Mag. Party, ABATE, Baby Boomers Social Club,Model Shoot, 1st Thurs., The Imprints
Show 35
Surfing/surf shop, Surfsand Resort, Family Mkt., Tillamook Cheese, Seaside Shops, Tom Varley
Show 36
Cooper Spur Resort, Mt. Hood Meadows Snowboarding, Seahawks, Maktub
Show 37
Noche’, Ice Racing, Superbowl Party, Oregon Zoo , Pillars of Nein
Show 38
Small City Big Hip Hop, PDX Mag. Pub Crawl, Lumberjacks, Dante’s Real People, Cool NUTZ
Show 39
Charlie FM Benefit, Car Show, Alexis, Greekfest, Intervision 5
Show 40
Rose City Rollers, Purse Ben., Lotus Fat Tues., PGE Park (Seattle Mariners), Storm & The Balls
Show 41
Rocket Boat, Newport Fest., Chinook Winds, Panache , Kites, Apollo ., Debra Arlyn
Show 42
Crabbing, Newport Fest, BellaBch Props., Blue Cork Wine Bar, Glass Making, The Showroom,Rye Hollow
Show 43
Old Town Pizza/Shanghai Tunnels, DentSpa, Indio Vodka, London Infl. Makeover, Velabonz
Show 44
BEST OF Portland Show.
Show 45
BEST OF Sapporo Show.
Show 4
Alberta Street Show
Show 46
Skydive OR, Harvey’s, JAMS, Country Bands Battle, Scotland Barr & Slow Drags
Show 48
LeMans PIR, Cornhole The City, American Laser, Brazil Grill, SEI, Justin Hopkins
Show 49
Port Townsend/Port Hadlock Show
Show 50
Highland Games, Beer Nutz, Brew Fest, Galaxy Karaoke, VooDoo Party @ Aura, Western Aerial
Show 51
Blue Thunder, Holiday Ale Fest, Dragon Tree Spa, TVF&R Fire, Mission 5
Show 52
MUSIC Best of Show — Intervision 5, Justin Hopkins, Western Aerial,Storm & The Balls
Show 53
Children’s Cancer Assoc., Erotic Ball, Alexis , Rose City Rollers, Velabonz
Show 54
Seaside#1-Helicopter,Best Western,Lil Bayou,Big foots,Factory Stores,Aquarium,Stephanie Schneiderman
Show 55
Astoria#1-Hol.Inn,Fulios,Fish Market,TeaHouse,Sunday Mkt,Column,Liberty Theater,Swing Cats
Show 56
Seaside#2-HolXpress, Gilbert Inn, McKeowns, Dundee’s, CarouselMall,Wine&ArtWalk,
Aquarium, Jon Itkin
Show 57
Astoria#2-Helicopter, Hotel Elliot, Cellar on 10th, Schoonres, Baked Alaska, Brownsmead Flats
Show 58
Japan Show Winter #1
Show 59
Japan Show Winter #2
Show 60
Champ Car Race, Sportfight, Ernie Bernie, Aztec Willies, Hotel Monaco,Aladdin Event, PatrickLamb
Show 61
Curling (IM), 1080TheFan, PGE Park, Taste of the Nation, Intervision
Show 62
Skydive OR/Harveys/Mana (IM), Habitat 4Humanity, Storm/Lukas,Throwback Suburbia
Show 63
Portland Shockwave (IM), Aura/Voodoo Party, SEI Benefit,BridgeportVillage, Michael Allen Harrison
Show 64
Astoria#3 – Helicopter,EagleCoveHouse, Britta’s Inn, Cannery Café,DaySpa, Banker’s Suite, Acoustic Minds
Show 65
PDXposed Goes Germany – Frankfurt/Lufthansa
Show 66
PDXposed Goes Germany – Munich/Lufthansa
Show 67
Walla Walla #1 — VaPiano, Marcus Whitman Hotel (Rest/Hotel),Bergevin Lane, Woodward Canyon
Show 68
Columbia River Day Spa, OMHF, Portland Winterhawks, Bureau of Standards Big Band
Show 69
Behind the scenes at Blazer game, Rock the Runway, American Laser.,The Grand Central Bowl, Floater
Show 70
Editor Choice Show: Brazil Grill,Ice Racing, Sportfighting,SEI benefit,Justin Jude
Show 71
PGE Park, Wine Goers,Taste of the Nation. Nicolle Shops Portland’s party, Dirty Martini
Show 72
Ocean Shores,Razor Clam Festival,Restaurant crawl,Irish Music Festival
Show 73
Dallas Eliuk of the Portland Lumberjax, The Toy Room, Dove Lewis Emergency Animal Hospital,Tony Starlight
Show 74 BEST OF
Show 75 BEST OF
Show 76 BEST OF
Show 77 BEST OF
Show 78
PDXposed Goes Hawaii #2
Show 79
PDXposed Goes Hawaii #1
Show 80
Pendleton,OR Show. Wildhorse Casino, Golf, Restaurant. Pendleton Woolen Mills, Hamleys Co.
Show 81 BEST OF
Show 82
Newport, OR Show. Crabbing, Marine Boat, Newport Aquarium, Moes, The Ark, Rouge Brewery, Debra Arlyn.
Show 83
Rose City Rollers, Storm Spa Day, Baked Alaksa, Brothers of the Baladi
Show 84
Seaside, OR Show. Beach Volley Tournament, Seaside Aquarium,Carousel Mall, Dicovery / Estuary Program, Dundees, Oregon Beach Vacations,Jon Itkin
Show 85
Behind the Scenes of the Blazers, Oregon Zoo, Choose Local, Floater.
Show 86
Pro Drive with Mattress World’s Sherri Hiner, Deep Roots Music Project,Candidates GONE WILD! Red Star Tavern & Roast House, Keegan Smith
Show 87
Ice Racing, Holiday Brewfest, Astoria Iron Chef, Cherry Poppin’ Daddies.
Show 88
Frankfurt Zoo, Airport, Apple Wine and much more!
Show 89
Car Show, Seaside Inn, Seaside Helicopters, Salty Dogs and more!
Show 90
Nicholle Shops Portland, PDX Hip-Hop, JASO tea event, Blazers Supporting Local Music, Western Aerial.
Show 91
ziplining, mountain tubing, kayaking and gorgeous oceanfront resorts. We feature the lovely island tunes of Jonah Cummings!
Show 92
Paddle Boarding, Glass Blowing, O’DYSIUS, Cooking Class, Wild Gourmet Chef, Roadhouse 101 & The Stange Tones!
Show 93
Home & Garden Show
Show 94
Classic Wines Auction, Wine Ambassador Dinner, Domaine Serene, Sahagun Chocolates, and much more!
Show 95
Kona By The Sea, Kona Coffee Farm, Volcano Tour, Hawaii Forest,Captain Zodiac, The Shores, Kona Brewery & Pub, Kona Brewing Festival,Cheers for Beers
Show 96
Agate Beach Golf Course, Yaquina Light House, Hotels & Motels,Shopping, Dining, Mr. Bills Trivia, Earth Bound Beauty, James & Julz
Show 97
Blazers Playoff Game, Indie Wine Festival, Hotel Vintage Plaza,Moonstuck at Midnight, Michael Allen Harrison
Show 98
Saturday Market, Solar Power, Wildwood, Tillamook Cheese, Solar World, Scotland Barr & The Slow Drags
Show 99
POG, Polynesian Cultural Center, Sealife Park, Stand-Up Paddle Boarding, Aston Hotels & Resorts, Tikis Grill & Bar, Ka’ala Boys
Show 100
Sapporo Sister City, Japanese Gardens, Anchor Pier Lodge, Mo’s,Marine Discovery Tours, Throwback Suburbia
PDXposed #101 PDX, OR
Segments Include: PGE Park AAA all Star game. Tony Starlights, First Thursday with Mayor Sam Adams, Patrick Lamb.
PDXposed #102 PDX & Lincoln City, OR
Segments Include: Kite Festival, Surftides Hotel, Glass Blowing, Pottery, Glass Blowing, Eden Hall, Side Door Cafe, Black Fish, Ty Curtis Band
PDXposed #103 PDX & Cannon Beach, OR
Segments Include: PIR Nascar with Kimberly Maus, Mo’s, Oregon Beach Vacations & Elements by the Sea Spa with Shel Bailey, Chervona.
PDXposed #104 Maui, Hawaii
Segments Include: UFO Parasailing,Maui Adventure Cruises,Scuba Diving, Ka’anapali Shores & Villas, Helicopter Tour, Magic Show, Willy K.
PDXposed #105 Best of O’ahu, Hawaii
Segments Include: Polynesian Cultural Center, Sealife Park, Duke’s Waikiki, Hilton Hawaiian Village, Surfing, Maunalua.
PDXposed #106 SEA Show
Segments Include: SEAhawks, SEAport Airlines, SEAside Iron Chef, SEAside Golf, Dining, Shopping, StEphAnie SchnEidermAn.
PDXposed #107 PDX, OR
Segments Include: Blazers Fan Fest, Willamette Valley Vineyards Grape Stomp, Candlelighters, The Lonley H.
PDXposed #108 Newport, OR
Segments Include: Whale/Storm Watching,Glass Blowing, Yaquina Head Lighthouse Tour, Oyster Cloyster, Perpetua.
PDXposed #109 Big Island, Hawaii
Segments Include: Mountain Thunder, Dolphin Quest, Hilton Waikoloa Village, Kahua Ranch, Ocean Sports, John Keawe.
PDXposed #110 Sapporo, Japan
Segments Include: 58th Sapporo Snow Festival, Sato-Land, Ice Bar Hopping, United Colors.
PDXposed #111 Sapporo, Japan
Segments Include: Kiroro Ski Resort, Snow Park, Spa, Japanese Video Games, Karaoke, The Drowners.
PDXposed #112 PDX, OR
Segments Include: The Stange Tones , Keegan Smith , Brothers of the Baladi , Floater. In this ALL BAND’s Special!
PDXposed #113 Maui, Hawaii
Segments Include: Zipline, Cliff Dive,Wailele & Royal Lahaina Luau, Cruise, Golf, Tiki Bar, George Kahumoku
PDXposed #114 Pt. Townsend, WA
Segments Include: Sailing 101, Ajax Cafe, Reenactment Officer & a Gentelmen, Lucius Clay.
PDXposed #115 Kauai, Hawaii
Segments Include: Waimea Canyon, Na Pali Coast Sail & Snorkel, Aston Resorts, Mahulia
PDXposed #116 PDX, OR
Segments Include: Portland Music Awards with Chloe Houser & Daniel Baldwin.
PDXposed #117 PDX, OR & Newport, OR
Segments Include: Crossfit, Newport Seafood & Wine Festival, Oregon Beach Vacations, VanderVeer Center, PG3 (Portland Guitar Three).
PDXposed #118 Munich, Germany
Segments Include: German Market, Deutsches Museum, Hofbraeuhaus, River Surfing.
PDXposed #119 Astoria, OR
Segments Include: Fort George Brewery, Goonies Jail, Baked Alaska, Cannery Pier Hotel, Nettle Honey.
PDXposed #120 Chicago, IL
Segments Include: White Sox & Chicago Bulls Sports, Bike Hike Tour, Skydeck at Willis Tower (A.K.A Sears Tower), Rooftop Bar Hopping, Conrad Hotel, Buddy Guy’s Blues Vino Louden.
PDXposed #121 Alaska
Segments Include: Club Paris, Museum, Helicopter Tour, Captain Cook, Alaska Brewing, Nervis Rex.
PDXposed #122 Hawaii
Stand up Paddle Boarding, Golfing, Fire Dancing, The Westin Maui Resort & Spa, Tropica Restaurant & Bar, Heavenly Spa, The Westin Ka’anapali Ocean Resort Villas, Onion Festival, Uluwehi.
PDXposed #123 Newport, OR
Segments Include: Oregon Oyster Farms, Newport Aquarium, Cooking, Performing Arts Center, Patrick Lamb.
PDXposed #124 PDX, OR
Segments Include: Portland Spirit, Roloff Farm, Pura Vida Massage & Wellness, Frogtown, Kleveland.
PDXposed #125 Seaside, OR
Segments Include: C By the Sea, Seaside Aquarium, Volleyball Tournament, Seaside Carousel Mall, Seaside Helicopters, Pilar French.
PDXposed #126 Best of Hawaii
Segments Include: Waimea Plantation Cottages, Waimea Canyon, Zipline, Swim with Dolphins Hilton Hawaiian Village, Willy k.
PDXposed #127 PDX, OR Crew Favorites FINAL SHOW <--------------------- Segments Include: PDXposed Crew shows you their favorite segments over the past years!