Next Stop: Baja Sur

Sea of Cortez, Kayaking, Kite Surfing, Tour of Loreto, Bismark Cito, Costabaja Resort, Nightlife (Bar Hop), Tour of La Paz, Local Music




















00:00-00:04 JON: Hola I’m Jon Olson, welcome to Next Stop from Baja Sur!
00:05-00:13  Next Stop Intro rolls
00:14-00:29 JON: Bienvenido to Next Stop from beautiful Baja California South, also known as Baja Sur. On this episode of Next Stop we will feature the beautiful towns of La Paz and Loreto and we will play on the Sea of Cortez. All this and mucho mas coming up on Next Stop, the fun starts now!
00:30-00:31 Next Stop logo
00:40-01:22 JON: We are about to make some great memories on Mexico’s stunning Sea of Cortez for a day filled with all things water and beach related. Muy Bueno! This is our awesome host Scott who actually set up this entire day, you have a day full of activities for us planned.
SCOTT: Well right now we are here getting clams that we are going to be making for lunch on Coronado Island beach a little later today, but before we get to that we’re going to do some kayaking around the north side of Coronado Island. We’re going to start out looking at some interesting rock formations, and then we will come up on a seal colony.
00:27-2:31 JON: This is nice way to see the landscape close up.
SCOTT: It really is, the kayak really allows you to kind of get up close and personal with it. There is a little tiny baby about this big right in here, he just touched the back of me.
JON: Ok, you are like pretty much crafting the near perfect day for us. We go out, we see the dolphins, amazing bottle nosed dolphins, hundreds of them playing in the wake, get in the kayaks, paddle over to the sea lions and the seals in their habitat, it was the closest I’ve been, that was awesome, thank you.
SCOTT: It was pretty neat, wasn’t it?
JON: And then paddling across the scenery with the mountain right next to us, and all of the colored rocks, this is really a beautiful, beautiful place. And the island here, this is Coronado?
SCOTT: This is Coronado.
JON: How many islands surround Loreto?
SCOTT: There is 11 islands in total, and then there is 5 that are close in to Loreto here.
JON: Tell us about lunch because it looks pretty amazing.
SCOTT: Today we’ve got fresh clams, the ones we got on the way out here, and we have baja fish taco’s as out main course.
02:38-03:52  SCOTT: Jon I want to introduce you to a really good friend of mine, Enrique Salcedo.
JON: My pleasure, it’s a pleasure to meet you
ENRIQUE: Nice to meet you Jon.
JON: Likewise.
SCOTT: We call him chief, you can call him chief too.
JON: Hey Chief!
SCOTT: Enrique has turned me on to some really great mexican traditions, and one of them is raw clams.
ENRIQUE: This is the side where you have to start opening them, so it is like this, and then you pull with the knife already.
SCOTT: So the whole clam meat is like the lining on the inside of that shell. That is a pretty big clam.
ENRIQUE: Yeah, very big.
SCOTT: I;m not sure that one is designed for beginners.
JON: Can we cut it in half?
ENRIQUE: They will move because they still alive.
SCOTT: Oh my god, look at that!
JON: Uno, dos, tres!
SCOTT: Perfect, perfect.
JON: Not bad at all.
SCOTT: I think you earned something here.
JON: Tequila!
SCOTT: Come on over here Maria.
JON: What a day.
SCOTT: What a day. It’s not over yet Jon. From here we are going to take you guys back to the hotel, you’ll have time for a siesta, then we are going to cook the catch of the day.
JON: Oh, bueno! Mas tequila, mas pescado.
JON: Bueno.
04:13-04:14 Next Stop logo
04:15-04:21 JON: Coming up on Next Stop, activities on the Sea of Cortez, and a tour of the tranquil village of Loreto.
04:23-04:24 Next Stop logo
04:25-04:40 JON: Sitting against the tides of the Sea of Cortez, Loreto is the paradise of Baja California Sur. Loreto’s tourism community is doing its best to blend environmental conciousness with unforgettable vacations. The Sea of Cortez is truly a sportsman’s paradise.
Check this out!
04:50-05:48 Enrique was the master on the water, he’s actually going to let me try to feel the power of the kite.
ENRIQUE JR: You have to hold the bar. It’s like a bicycle, so if you want to go, if you want to move the kite to one side, you have to pull one side of the bar.
ENRIQUE JR: And the kite will go to one side. The first time you get the kite in the air and you start handling the kite, you first have to learn how to handle the kite really good, and maybe it could take you about 4 to 5 lessons. Your arms, straight, straight, there. Most of the time in Loreto in this spot the wind is going sideways on the beach which is really great because you don’t have to be worried about being blown off into the ocean. I like to come to Loreto to kite because we have some really nice sandy beaches, most of the time the wind picks up really nice so it is very nice to come to Loreto to kite.
05:55-05:56 Next Stop logo
06:02-06:36 JON: Loreto was the first town in all of Baja California which is a perfect way to start our tour of Loreto, with CC, who’s going to tell us all about this historical, quaint fishing village.
CC: Well right behind us we have the first capital of the Californias, first town to be built in all Baja California, and at one point it was even the capital of the California United States.
JON: So the whole west coast, all the way down. It all started here.
CC: You got it.
JON: We’ve heard so many amazing things abut Loreto, so we totally want to see this town.
CC: OK, well let me take you through a beautiful portion of the vegetation just in the main square that has a lot to do the name of Loreto, the laurels that we have here.
06:40-07:03 JON: CC, why Loreto? Why was this the first town in Baja California?
CC: Jesuit missionaries really wanted to evangelize this area, and the indigent population was really a marker to figure out how big the peninsula was, I mean was it an island or was it part of Mexico, and the island was Califia, and now its Baja California.
JON: Ah, California, Califia.
CC: Exactly
JON: It’s coming together.
07:06-08:44 JON: So what’s next?
CC: Well, we are going to have a really special treat right now, which is making really traditional mexican food here, tortilla making.
JON: Oh I like this place, very colorful.
CC: It’s made from adobe, so it’s also historical for the area.
JON: Nice.
CC: Rosa, presenta Jon, Jon, Rosa.
JON: Hola.
CC: Show us how the dough is made please.
JON: Yes please.
ROSA: Farina.
CC: Farina, flour, some oil and a little bit of salt, ok.
JON: OK, so now we know what’s in it, now we just have to learn to flatten it out, right?
CC: Tell us how, we roll it a bit, ahh, flatten out on the edges, and when you think it is too big for your hands you start doing this little thing.
JON: Yours is way better than mine.
CC: And you put it, just lay it down. It’s not very round but the flavor is the one that counts.
JON: It’s better than mine Rosa!
CUSTOMER: That’s enough.
JON: Enough? You think I’m good? We’ve got the peanut gallery over here.
CUSTOMERS: Clapping, cheers.
JON: Gracias, muchos gracias! Tomato
CC: Umm hmm, you have now a fish taco with beans.
JON:  Bueno, gracias.
CC: SO now that we’ve fed you, its time to dig into some history.
08:47-09:19 CC: This mission was started off with just a smaller room back in 25th October 1697 with the beautiful Holy Mary of Loreto from Loreto Italy, and we are blessed with having her still. The main park in Loreto doesn’t have any more quarrels, because you are looking at them.
JON: Really?
CC:The traditional name of Loreto is Loreto Concho, so you have Loreto, an evangelized name and Concho, a name that refers to the sea chest.
09:21-09:56 CC: I want you to try my favorite place. This place has the most delicious ice cream I’ve ever had since I was in fourth grade.
JON: That sounds perfect, and on a hot day too.
CC:  A lot of people come here, we have the people of Loreto, the residents are from Canada, the United States. So great, I bet they are out there, oh yeah.
JON: Hola!
JON: CC, what a perfect way to end the walking tour, on the rooftop of La Mision, our beautiful hotel with the sunset.
CC: And with a great view of our town that really hasn’t changed in 300 years.
JON: Its a very quiet town, its a very safe place to be, so thank you so much for having us, we love it here.
10:00-10:01 Next Stop logo
10:02-10:08 JON: Coming up we visit La Paz, highlighting fresh seafood, a world class resort and a vibrant night life.
10:09-10:10 next Stop logo
10:18-10:35 JON: Situated near the southern tip of Baja California Sur, La Paz is a seaside paradise. Warm pacific breezes, sunsets over ripples waters and a rich fabric of local culture combine to make La Paz an ideal vacation spot. For more information on La Paz and other Mexico destinations, visit today and book your vacation.
10:41-10:42 Next Stop logo
10:50-12:34 JON: It’s lunch time in La Paz, and the crew is hungry. I’m with my new friend Veronica and we’re going to talk about food in La Paz. Let’s start here, we are at Bismark Cito. When we were planning this trip everyone said you have to come to Bismark Cito, whats special about this place?
VERONICA: This is a must stop for La Paz and Baja California Sur. As you can see here, we have a variety of seafood.
JON: You have a pluthera of seafood, I think we have every kind of seafood on the table.
VERONICA: Everything, and everything is from here, from the Sea of Cortez, that’s wonderful. So its very fresh, they got the food here every morning, and this restaurant its a tradition of La Paz.
JON: It has a great history, right? It started with a food cart basically.
VERONICA: Exactly, it started in 1968, has always belonged to the same family. They started with just with the cart as you can see in here, they serve tacos, different kind of tacos, shrimp, oyster, octopus.
JON: Now the food in La Paz, we’ve been here for a couple of days now, every restaurant we have gone to is fantastic. You don’t see fast food chains lining the streets, you have a lot of really good La Paz restaurants.
VERONICA: Exactly, I would call it high quality you know, everywhere, even in the little restaurants. For instance, the steaks we tried the other day.
JON: So good, the buffalo…
VERONICA: The buffalo , buffalo barbeque.
JON: It was so yummy. And italian, we had great italian last night.
VERONICA: Yes, and wonderful also, wine cellar to do the mariachi with the food .
JON: I like it.
VERONICA: Yes, it is like a secret of La Paz, the gastronomy, you know? And when the people come, the tourists come, they can discover that secret.
12:38-12:39 Next Stop logo
12:49-14:23 JON: We are staying at the beautiful Costabaja Resort and Marina, and with Thierry who is the  Vice President of Sales for the US and Canada, but here we are in Mexico.
THIERRY: Good evening.
JON: Good evening, thanks for having us.
THIERRY: Thank you for coming.
JON: What a beautiful resort, this is much more than a just a great hotel, tell us about the resort, because there are so many things happening here.
THIERRY: It is a 550 acres master planned community right on the Sea of Cortez, and if everbody knows abut the Sea of Cortez,, it is one of the wonders of the world. It has its own marina,we have a villlage, we have…we just opened a golf course, first Gary Player golf course built in Mexico and all of Latin America.
JON: Really?
TERRY: With 14 holes with sea view, something pretty much unbelievable.
JON: That almost unheard of.
THIERRY: Almost unheard of. We are sitting right on the Sea of Cortez, so it is really a must.
JON: Lets talk about the hotel, because we stay at a lot of hotels and this is very unique, its really a full service hotel, you’ve got a beach club.
THIERRY: It is the first 4 star hotel built in La Paz, its been recently remodeled to become 4 star level. All rooms have been completely remodeled, its sitting right into the marina so you have beautiful view of the marina, beautiful view of the golf course as well as the city view of La Paz.
JON: What is it about La Paz that brought you here, and what do you like most about La Paz?
THIERRY: Everything, I’ve travelled extensively throughout my youth all over the world, its probably one of the best places I’ve ever been. La Paz because it is one authentic mexican city and also sitting one one of the most beautiful body of water in the world.
14:30-14:31 Next Stop logo
14:33-15:16 JON: Its a Friday night in La Paz and we are kicking off our night here at The Jungle. We’re going experience nightlife La Paz style with some tequila, some cervesa’s, some new friends and who knows where the night will take us, Salud! What is this bar known for?
CHRISTIAN: For the tequila, for the rock music, we have the Thursday for ladies night, many of the people come here.Ladies night Thursday, yeah.
JON: Is there a drink that The Jungle is known for?
CHRISTIAN: Yeah, we have one of the special drinks its called goodbye mother you want to taste?
JON: Yeah
CHRISTIAN: OK, it vodka, tequila, rum, sprite, lemon juice.
15:21-16:22 JON: Our next stop on our La Paz nightlife tour, La Casa de Villa, they are making a special drink for us, apparently it is a very famous drink here, I don’t know why, we are about to find out.
VICTOR: This is a very famous booze here Tabaca, its made from the root of a plant, this plant is called damiana, its very famous because it is popular for believing that the women who have some trouble when they get pregnant, they drink this booze and they got pregnant, that is why this is formed like a lady.
JON: So am I going to get pregnant if I drink this tonight?
VICTOR: Its not going to make you pregnant but maybe a little bit because its like an aphrodisiac drink.
JON: Aphrodisiac? Yeah aphrodisiac. So its going to make me?
VICTOR: Yeah maybe, so I’m going to stay away from you, a little bit!
JON: You are pretty good looking Victor!
VICTOR: Just a little bit.
JON: Salud!
16:28-16:57 JON: Those other bars we’ve been to tonight have been kind of big and loud, and whistles blowing which is fun, but this is really nice too, its a very quaint feel.
JUAN: That is part of the idea of the design of the place is having a different place, you know comfortable, with good prices. We have a lot of original drinks from the house.
JON: That was my next question, every place we have been they have made their special drink, do you guys have a special drink?
JUAN: He is already preparing four of them for you.
JON: Four of them?
JUAN: Yeah, four different drinks for you.
17:06-17:16 JON: Well I think we had a good time tonight in La Paz, huh? Good nightlife here! Now most good nightlife’s end at a karaoke bar and La Paz is no different. We’re heading in to Sinatra and going to leave you guys here. Hasta la Vista baby!
17:18-17:19 Next Stop logo
17:31-17:32 Next Stop logo
17:56-18:29 JON: Its a beautiful day in La Paz and we are about to have a city walking tour with my buddy Victor here who works for tourism. First of all, this is kind of a nice little area here, that we are in downtown La Paz, pigeons flying everywhere, people everywhere, music.
VICTOR: We are at the center of the heart of my city La Paz, welcome to it, over there we got the mission, this mission was founded in 1535 buy the jesuits.
JON: And this building here used to house the government, lots of big decisions happened here.
VICTOR: This is you know, like the capital building 1891-1981.
18:40-19:18 JON: Alright Victor, I’m not exactly the spanish speaking expert, but I think I know what this means ‘Centro Cultural La Paz’ this is the cultural center of La Paz, right?
VICTOR: Yeah, you’re right, and actually this is like a museum right now. This used to be the city hall of the city, but right now it is just a museum.
JON: So this building is absolutely beautiful but it is kind of sprinkled in with some new stuff right now, there is a hot dog stand over here, they didn’t have those back in the 1500’s. There is a lot of new shops.
VICTOR: For sure. yeah, if you want to go scuba diving, let’s go to a shop. If you want to surf there is a surf shop, but actually there is a craft shop I want to take you to.
JON: Sounds good.
VICTOR: Yeah? Lets go and enjoy that.
19:29-20:40 JON: So this is where it all happens, this is the *Malecon* everything happens here, and there is people biking, skateboarding, roller skating, and there is statues with guys in boats.
VICTOR: Yep, this is called ‘The Old Man and the Sea’
JON: You’ve got a nice palm in front of us too. Go ahead and recite that for us.
VICTOR: Really? In spanish?
JON: In spanish.
VICTOR: (recites poem) It talks about a fisherman who is waiting for his boat made of paper-this is it-and he wants to sail through the seven seas in his paper boat.
JON: OK, this guy right here? The Sea of Cortez is just gorgeous, your downtown is just fantastic, I think we should get up high.
VICTOR: I know the perfect place.
JON: I feel very fortunate, we started the walking tour walking around downtown and now we’re on top of a building which, I understand you never bring guys up to the top of the building, its only like  hot chicks.
VICTOR: Yeah, only girls. You’re welcome, you’re more than welcome.
JON: What are we seeing here?
VICTOR: Well we are in downtown and there is the cathedral, just enjoy the view.
21:30-21:31 Next Stop logo
21:32-21:50 JON: Thanks for tuning into another fun episode of Next Stop, and muchos gracias to Tourism Baja California Sur for your help in putting together a fantastico show. Thanks also to our title sponsors 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!
21:52-21:53 Next Stop logo


Next Stop: Chicago

White Sox & Chicago Bulls, Bike Hike Tour, Skydeck at Willis Tower, Rooftop Bar Hopping, Conrad Hotel, Vino Louden at Buddy Guys Legends.
View This Episode’s Segments

00:00-00:4 JON: Hi I’m Jon Olson and welcome to Next Stop, from the windy city.
00:05-00:18 Next Stop Chicago rolls
00:19-00:33 JON: Chicago Illinois, our nation’s 3rd largest city is well known for it’s many sports, it’s fun and enthusiastic locals, great food, a lively blues scene and so much more. but don’t our word for it, we’ll show you on Next Stop Chicago. The fun starts now!
00:34-00:35 Next Stop logo rolls
00:36-00:56 JON; There is no city more passionate about it’s sports than Chicago. You’ve got Da Bears, Da Blackhawks, Da Bulls, Da Cubs, and Da White Sox. Today we’re all about sports, we’re kicking it off here at US Cellular field for a White Sox game, the Twins are in town, then we are gonna head across town and catch the Bulls and the Celtics. Play ball!
01:06-03:15 JON: It’s the White Sox versus the Twins, it is game time. Ximena is going to take us around US Cellular and show us the fan experience. So I see lot’s of different vending options.
XIMENA: We have vegan, vegetarian options, we are trying to go green a little at the park.
JON: And you have pretzels and beer.
XIMENA: We actually have a coupon pretzel that is good for 4 people.
JON: Nice, I like that. So we are high above the field right now. This is pretty cool over here.
XIMENA: It’s our fundamentals track, it’s for children and they teach the kids to pitch, to throw.
JON: Ok, what about the adult who need to learn some fundamentals, what about the adults?
XIMENA: Oh, I don’t know, you might be on your own.
JON: Come on!
XIMENA: You can try it out, maybe they will help you.
JON: I love this, this is a little piece of old Comiskey, he actually stood under that shower on a hot day.
XIMENA: You never know, maybe, it’s possible
JON: It works! Chicago sports are amazing, are you a full Chicago sports fan?
AL: Die hard Sox fan, and I’m here just to have a great time and hope the Sox win all the time.
JON: You know Briana is a big White Sox fan because she organized a group of what, 100 people today?
BRIANA: I do it every year for my boyfriends birthday.
JON: We don’t have Chicago sports, describe to our viewers about Chicago.
BRIANA: It’s like where you are from, it’s who you are, it’s what you represent, it’s the town or the neighborhood you are from. I’m from the south side and definitely you recognize that, you represent, and White Sox is what you are all about.
JON: This is what it’s all about folks, it’s all about families coming to the ball park. Who is your favorite player on the White Sox?
O’BRIEN CHILD: Paul Konerko
JON: Paul Konerko? I like him too.
O’BRIEN DAD: Even from a young age these guys love the Bears, the Hawks, the white Sox, it’s great, it’s a great sports town, it really is.
JON: What a perfect day for baseball, and now we are off the the Bulls game. See all that traffic out here? We didn’t have to sit in that. We’re taking the metro transportation, it is very, very easy here in Chicago, it’s the best way to get around. It stops right outside our hotel, I’m going to make a quick clothes change and then it is go Bulls!
03:21-03:29 JON: Well here we are, it’s the house that Michael built. it’s the United Center, home of the Chicago Blackhawks, who are having an amazing season in hockey and tonight, it’s the Celtics in town taking on the Bulls.
03:42-04:25 JON: Bulls fans are rabid, we’ve got one of them right here, what’s your name buddy?
KEVIN: El Vicaro, they call me the number one and only, representing the matador nation.
JON: Come to almost every game?
KEVIN: Yes sir, I’m known as El Vicaro, the bull cowboy, wrapping you all with the rest of my big boys right here.
JON: You’ve been around since the Jordan days my friend.
HAYWOOD: Yes I have, everybody’s happy, they keep coming back again.
JON: Why are they so passionate about sports here?
HAYWOOD: Michael Jordan is one of who made it famous here, and I see a back up coming up right now with Gary Rowland, like I said shoe shine you have the best guys, the best in the west north south and the east you know and I’m the doctor you know, the master blaster.
04:35-04:54 ALLISON: I am a fan of Captain Heinrick and so we did a poster of Captain Kirk.
JON: In case you get hungry during the game you guys can dig into that. You know what I notice about Chicago? The girls are big big fans, more so than I think in other cities, why do you think that is?
ALLISON: it’s so fun to go to the games, Wrigley Field is beautiful, United Center is awesome, it’s always a good time.
04:59-05:01 Next Stop logo
05:02-05:06 JON: Coming up on Next Stop, the tallest building in the western hemisphere, it will blow your skirt up!
05:07:09 Next Stop logo
05:11-05:28 JON: The Chicago River is the only river on earth that flows backwards. Reversed in 1900 for sanitary purposes, it is considered one of the 20th centuries top engineering marvels. Every year the Saturday before St Patricks day, they dye this river green to celebrate St. Patrick. Sounds like a fun party!
05:33-05:35 next Stop logo
05:40-06:04 JON: Chicago has one of the most impressive skylines of any city in America. Today we are going high above the tallest building in the western hemisphere, Willis Tower, formerly Sears Tower, for a guided tour of the sky deck. There is 2,232 steps from here to the sky deck. Since Mike and I already worked out today, we are sending Josh up the stairs. See you Josh!
06:15-06:27 JON: Here is a fun little Willis Tower fast fact for you…the tower is 262 Michael Jordans tall, and 313 Oprah Winfreys tall, I guess it is about 320 Jon Olsons tall.
06:38-08:33 RANDAL: You are on the 130th floor of the Willis Tower, North America’s highest building, and we are on the sky deck level right now, we have beautiful views today, we into about 3 states that you’ll see, and I would like to point out some of the sights we are going go along the way. Yeah, this is our south shot, we are very proud of this because this is a developing area, it was going to be the site of a lot of the places for the Olympics that were coming up. It’s a very big neighborhood for us, we’re a whole pocket of communities of different ethnicities that everybody kind of comes together, we do have 17 miles of uninterrupted lake front there, beaches, parkways, bike trails. This is one of our best views here just for the fact you have so much different color, you have different contrasts, you have the green down in millenium park, you’ve got Buckingham Fountain over there in the pink, from the ground it looks like it’s monstrous, but from up here it looks like it is almost a water fountain, the view is…
JON: You can get a little drink out of it!
RANDAL: You can take a look, you have the Chicago River here, and this is an intersting thjing for us, many years ago we reversed the flow down to St Louis. but St. Louis got us back.
JON: How did they get you back?
RANDAL: They sent it back to us as Budweiser!
JON: Ha ha!
RANDAL: Sorry! We have a beautiful shot to the north, we have John Hancock Center, Trump Tower over here, you really get a nice perspective of height.
JON: Ok, I’m really glad that I am not afraid of heights, because we are actually standing outside the building right now.
RANDAL: We took, we built 4 glass balconies outside the 103rd floor of the Willis Tower, and my parents ask me why the heck would you do that, and we really wanted to become experiencial, everybody has gone into experiencial tourism and everybody kind of wants that memory. Coming up in the tower has always been a memory, but what could we do to add to that? So we took and we put glass balconies 1353 feet over the west side of our building which is our best view down.
08:43-08:45 Next Stop logo
08:46-08:49 JON: Coming up on Next Stop, we ride around Chicago on 2 wheels.
08:50-08:52 Next Stop logo
08:54-09:05 JON: In July 2004 Mayor Richard Daley dedicated Millenium Park as a gift to the people of Chicago. This park is an enduring tribute to Chicago’s long standing history of excellence with architectural and artistic excellence.
09:06-09:08 Next Stop logo
09:12-09:54 JON: We love our Chicago home, the Conrad Chicago. What a great hotel. Now before this was a hotel…this place screams history.
CHRIS: As many Chicago landmarks do, we do as well. 1928 this was the McGraw Hill building.
JON: Really?
CHRIS: Yeah. They actually kept the skin of the building, gutted the inside and rebuilt the hotel, thus qualifying us for a historical landmark.
JON: You guys have also won some very prestigious awards.
CHRIS: Yeah, we are rated #2 in trip advisor in the city of Chicago, and that is out of 168 hotels, so…
JON: That’s amazing.
CHRIS: It doesn’t matter how high your thread count, it doesn’t matter what you serve your food on, if the service isn’t there, people aren’t coming back so, that it what we are all about, our people.
10:0011:04- JON: I personally have been very excited to meet Christine, the Marketing and Communications Manager, because you have developed a sleep menu, way more than just about pillows.
CHRISTINE: We started off with a pillow menu, and the success of that really bolstered the thought process for a sleep menu. This is a really cool product, is the anti red bull.
JON: Anti coffee too.
CHRISTINE: Anti red bull, and it really helps promote the onset of sleep, it’s all natural, or you can also rent a sound machine, which can plug into the sound pillow.
JON: We have stayed at a lot of big hotels around the world Christine, and one thing I like about the Conrad Chicago is that it is smaller it more warm, it’s more cosmopolitan, more cozy.
CHRISTINE: Absolutely. I think we have done a really good job with our rooms in terms of keeping them a little more residential, contemporary like you said, reminiscent of the guests home that they stay at, we want to make it an experience that is comfortable for them.
JON: But you also have great restaurants, including the restaurant here at the hotel.
CHRISTINE: Yeah, it’s a really great restaurant, we have a new Executive Chef, Darnell Reed, in fact he is waiting for you at Fox and Obel, I think he is going to cook up something great for you.
JON: Oh that would be awesome.
11:10-13:06 JON: You must be Darnell:
DARNELL: How are you, I’m Darnell, nice to meet you.
JON: I’m Jon Olson, I brought you a gift because I don’t like to come empty handed. You like rice Krispie bars don’t you?
DARNELL: Who doesn’t? Thank you.
JON: Ha ha! My pleasure, so what are we making and what are we shopping for?
DARNELL: New Orleans style BBQ shrimp, I have rosemary already, we need some fresh garlic.
JON: Heavy whipping cream.
DARNELL: There we go, that will work , thank you. Heavy whipping cream, and then we also need the shrimp obviously. I would like to have 5 pounds of gulf shrimp, peeled and deveined, 16 20’s.
JON: Man this shrimp is heavy, I don’t need a workout today.
DARNELL: Hey you owe me 2 bucks for the rice krispy bar.
JON: I’ve got your back.
DARNELL: OK. Just making sure.
JON: What a perfect setting. We’ve got the food, the store was an awesome store, we’ve got the ingredients, what are we going to make my friend.
DARNELL: Today we are going to be doing New Orleans style BBQ shrimp which is one of our terrace, featured terrace items. To begin, start with the olive oil, shrimp.
JON: There you go, sizzle stick.
DARNELL: Add the garlic, some rosemary, which is really the foundation you want to start with.
JON: That smells incredible.
DARNELL: And the next ingredient that I mentioned is the beer.
JON: One for the pan, one for the man.
DARNELL: the shrimp will cook before the sauce is ready, which is not a problem, we will plate the shrimp and finish the sauce and pour the sauce right over it.
JON: What a great day we had today at the Conrad Chicago and how awesome is this sleep menu, I’m going to sleep like a baby tonight. I’ve got my booties, my gloves, my mask, my sound machine and more, oh but first, Darnell I told you that I owed you 2 bucks today, I didn;t forget about it. Night night.
13:09-13:11 Next Stop logo
13:14-14:27 JON: Bike culture is big in Chicago, right?
JEREMY: Absolutely.
JON: Jeremy you are going to take us on a tour today, right?
JEREMY: We are going to take you on a tour of the neighborhoods of the near north side of Chicago.
JON: Anything special we need to know about these bikes before we take off?
JEREMY: They are deluxe Schwinn beach cruisers, they are 7 speeds, hand brakes, comfy seats, they have an annoying bell and they are all individually named.
JON: Lulu.
ED: It’s Kelly for you my friend. Right turn, left turn. Now we all have to do it, if I am the only one doing it they think I am waving at a friend and I am not clear on the whole waving concept. So can we all practice a right turn together? Excellent. Ninth year in operation, we have never had anybody hit by a moving car, we have had a handful of you ride your bikes directly into parked cars, that’s on you. the reason we stop here is not so much the museum as the neighborhood we are in, Streeterville. Michigan Avenue is about a block over that way, the reason we named it Michigan Avenue in the first place is it is the road we built along the banks of Lake Michigan when we first built the city. Water tower place, bottom 8 stories were the first ever vertical shopping mall. You look to the top of the building, Oprah has the top 2 floors.
14:35-15:11 ED: We call Illinois the land of Lincoln, we are very proud of Abraham Lincoln here, so proud we are the only state in the union that still takes pennies in our toll booths. The worlds largest free zoo is the Lincoln Park zoo, and I know normally a free zoo, you are thinking it’s going to be like 2 goats, a three legged pig and an owl that got hit by a car…this is a world class zoo, which is membership supported, I definitely recommend checking it out when you have a chance.
JON: Bobby’s bike hike, what a perfect way to spend a great afternoon in Chicago. Lulu, I’m going to miss you, you were an amazing ride.
15:15-15:17 Next Stop logo
15:18-15:23 JON: Up next on Next Stop, rooftop bar hopping, and Chicago’s own blues legend, Vino Louden.
15:27-15:29 Next Stop logo
15:30-17:19 JON: I’ve been to Chicago before, and let me tell you, Chicago’s night life is off the charts. Tonight we are going to check out a couple roof top bars. I can’t think of anybody to talk about Chicago night life more than Nick here, you have been around night life your whole life my friend, you got started at a very young age though, didn’t you.
NICK: Yes 16 in Florida, I was there for about 4 years, then moved onto Vegas where I spent another 4 years, then just recently a resident of Chicago.
JON: Chicago night life versus Vegas, they are both happening places, what’s different?
NICK: Vegas is a night life aspect of it’s own, definately is a beast, there is definitely more of a culture and a diversity in this town that really shows like that neighborhood feeling. The building in front of us is the Jewelers Building and then I wanted to look to the right is the great view of lake Michigan and Millenium Park. The Roof has already been fortunate enough to get some great awards, it was voted top ten best hotel by Travelers Magazine, best roof top hotel bar by NBC Chicago.
JON: This is a hopping night life. You’ve been in Chicago your whole life, with a little stint in Vegas like Nick, describe Chicago night life.
CHEF STEIN: Chicago night life is interesting, because once it gets warm, people want to be outside, so we wanted to provide that environment. People like to drink, people like to eat.
JON: Lots of smiles going on here, lots of drinking going on.
CHEF STEIN: Just have a good time.
NICK: You can’t leave without getting one of our signature cocktails, this one is one of our definite crowd pleasers, this is a blood orange sidecar. Giving you a nice fresh sugar rim, give it a little bit of a shake, and now the key is to try and get in here and out of here without having just one.
JON: The Roof was awesome, let’s go check out another roof top bar.
17:26-18:30 JON: We are now at Vertigo’s sky lounge above the Dana Hotel, this is Matthew, another great location man.
JON: Your bar is a little bit different though, because you guys stay open year round.
MATTHEW: It’s an indoor outdoor place whereas some places around town kind of focus on the outside, although everybody else closes their patios, we stay open year round because we like to embrace the cold weather.
JON: Celebrate the winters. Tell our viewers how about how you celebrate the winters, because this is cool, I love it.
MATTHEW: We bought some robes and some blankets, and at first the owners of the hotel thought it was a little silly, but when they saw everybody out here at midnight with the robes on, they got the picture.
JON: Ok, on of the things I noticed about this place that I absolutely love is the unisex washing stations but better than that…the hand warmers.
MATTHEW: Oh yeah, comedy at its finest late at night.
JON: Where did you get those things?
MATTHEW: Well you know the Dana Hotel and spa is an eco friendly place, it’s a green hotel.
JON: You guys get extra points for that.
MATTHEW: Thank you very much, we care.
JON: Cheers to Chicago night life, cheers to the very cool people of Chicago, and cheers to you.
18:34-18:36 Next Stop logo
18:37-19:19 JON: Blues is king in Chicago, we are at one of the best places to see the blues live, the only way to see the blues, at Buddy Guy. I’m very pleased and honored to welcome a true Chicago blues, kind of a legend from what I am reading about you.
VINO: Thank you.
JON: Let’s talk about Chicago blues, take us back, why is Chicago such a deep rooted blues town?
VINO: I think because it is a combination of so many different types of music and styles from the south that came up here and just perculated like a good gumbo you know, it just all mixed together and it came out to be the Chicago blues you know, it got electrified here.
19:45-20:12 VINO: The radio station that we had, we only had one per se black radio station here in Chicago, WVON, and they played everything. They had a DJ for gospel a DJ for R&B, and a DJ for blues, Curtis Mann all night blues band, and I used to sneak up with my little transistor radio, yes, transistor radio, and hold it up to my ear and I used to listen to those guys, I didn’t know it was called blues, I just knew I liked it.
20:38-20:55 JON: Walking in here tonight I just felt like legends had walked this way, this is a good place to play.
VINO: Buddy cares about the music, he has good performers here, and he has a staff that knows how to handle the business.and stuff. There is some other clubs I like, but this is by far my favorite, Buddy Guy.
21:21-21:23 Next Stop logo
21:24-21:52 JON: Thanks for spending your last half hour with us on Next Stop, from the gorgeous windy city of Chicago Illinois. We promised you at the beginning of the show a great episode full of fun and enthusiastic locals and we know we didn’t disappoint. Thanks to the Chicago office of tourism and the Conrad Chicago for your support and partnership of this episode. As always, thanks to our good friends and title sponsors, Alaska Airlines and the Alaska Airlines Visa Signature card. Next Stop, where will we take you next? Make good memories everybody.
21:53-21:55 Next Stop logo rolls

Next Stop: Tucson

Mexican Hot Dogs at EL Guero Canelo, Saddle up and Fishing at Tanque Verde Ranch, Golf at The Westin La Paloma Resort & Spa, Arizona Sonora Desert Museum, Crystal Radio at Sacred Machine , All Souls Procession a sacred event dedicated to honoring ancestors and loved ones who have passed on.



Next Stop: San Antonio

River Walk Tour via Rio San Antonio, Tour of World Famous The Alamo, Restaurant That NEVER Closes Mi Tierra Cafe & Panderia, San Antonio River Authority Project, The Westin La Cantera Hill Country Resort, Music of Carla Morrison

Alamo Hop-on Hop-off Trolley TourFor total flexibility, the Alamo Hop On Hop Off Trolley is the way to go! Discover the best of San Antonio at your own pace. The trolley stops at all of the best places to see and you are free to stop and browse at your leisure. When you’re done, simply board the next trolley that comes along!




00:00-00:03 JON: Ola, I’m Jon Olson and Bienvenidos to Next Stop from countdown city
00:19 JON: Welcome to San Antonio, also known as Alamo City. San Antonio is Texas’s most visited city by tourists, and for good reason-there’s a lot to see and do here., we will feature a few of those highlights. We will also bring you an amazing latin grammy award winning artist. It is also called the countdown city because of it’s area code, 210, which is our countdown to fun, which starts now.
00:40-00:42 Next Stop Logo
00:43 JON: We’ve just arrived in San Antonio and it is my first trip here, I can’t think of a better way to see your city than on the rive man, this is awesome.
CHRISTOPHER: I get to meet people from around the world, they are all coming together here for a city park, but it is also, of course, welcome to visitors. Alright, hello, good afternoon and welcome to San Antonio, my hometown. We are going to cruise through the most exciting, the most historic sections of the riverwalk. I’ll tell you a lot about its story, its history. The city and the riverwalk have been growing up together for centuries now, and I will tell you the stories of the buildings that we see along the way too. Do you notice that an audience could be sitting there on the left side, imagine 800 people completely filling the hill, or imagine a concert happening on the other side of the water, because on my right, on the starboard side, there is a little clearing that is a stage. If you are curious about that, like how long it has all been here, it’s actually quite a rich story. We started with a river, we are on a real river, the San Antonio rivers natural path, and then the riverwalk was a federal government project to have a park on the river.
01:52 CHRISTOPHER: 1929, this tower like building was designed by architects Atley Ayers and Robert Ayers. there are little details around the second floor like faces, and monsters, and flowers by the second floor windows, Superstition says the ugly faces and the monsters and the gargoyles protect it from bad luck and evil spirits. This building on the right side, the brown brick building,built in 1926 used to show black and white silent movies in it. On the left side, lets look at this next building, the tall yellow building, and people say it looks like it is going to fall down, but see if you agree it looks like a free standing wall. Well don’t worry about that, it is not going to fall down, there is a sharp angle on the whole building, like a triangle, and high to the right is an observation tower, the tallest structure in San Antonio. We don’t have 60 story buildings, but we have a tower that is the height of a 60 story building, so you can take a look around, this was the hemisphere expansion project for our fair, which was called hemisfair. On the left side of the boat, part of the convention center is decorated with an amazing tile mosaic. That is not a painting, there is no paint involved. The tile mosaic is made out of little stone pieces, mostly one inch wide, and it was assembled to show cultures coming together
03:20 JON: I like what you said on the boat, you’ve met people from all over the world, but at the end of the day, what?
We’re all in the same boat.
JON: That was good, I like it! Now when you travel, what do you tell people about San Antonio? What should they come to San Antonio?
CHRISTOPHER: I like to say it has a small town feel, right, we ar enot one of th ebiggest cities in terms of skyscrapers but we still have a lot to offer with our growing tourism industry, with our parks, we have a number of theme parks and other attractions that are away from the riverwalk. I think there is something unique that you are just not going to find any other place.
JON: I would agree. Thanks for having us man.
CHRISTOPHER: Great meeting you.
JON: Good to meet you too.
04:03-04:05 Next Stop Logo
04:06 JON: Coming up on Next Stop, where Davy Crockett made famous, and a restaurant that never closes.
04:14-04:16 Next Stop Logo
04:18 JON: You can’t come to San Antonio Texas and not visit the world famous Alamo. This is really a treat for us, this is the first time we’ve been here, teach us, tell us about this beautiful place.
DR. WINDERS: We welcome you to the Alamo. Now, we are at a different spot, most people that come here head straight to the church, but this is the actual historic entrance to the Alamo compound.
JON: So the Alamo structure that I know of as the Alamo is way the heck over there, and we are over here but we are still in the Alamo.
DR. WINDERS: It really does show you how big the compound really is, and on the sidewalk, if you come down here and there is gray stone, what that represents is an irrigation ditch that ran through the Alamo.
JON: So the man, Davy Crockett, was here.
DR. WINDERS: He is at the Alamo. And for many people, the Alamo wouldn’t be the Alamo without Davy Crockett, and that is why his death here really matters, because for many people it’s like I don’t know where the Alamo is, and what does it have to do with me? But when you throw him into it, it’s like Oh, Davy Crockett, he wa skilled where? So it really makes people more interested.
JON: So this is what I am talking about, it is so much larger than it looks from out there. It’s beautiful, the grounds, the foliage, absolutely gorgeous.
DR. WINDER: It really is, and what we are entering here, this is behind the church and this is a 1030’s era park that created a green space.
05:53 JON: So this is fun, I like that you guys are all dressed up in your period costumes.
DR: WINDERS: This is typical for 1830’s and what we’ve got is, we’re in the hot months, so both of them have on lightweight trousers. These are rapid firing weapons. Well you might want to say ‘How fast is a rapid firing weapon in 1830?’
JON: Probably a little less rapid firing than it is today.
DR: WINDERS: A little. 3 times a minute.
JON: Pretty good.
DR. WINDERS: So 2 times a minute, 100 yards, but when they are empty you still have a weapon, and that is where the bayonet comes in.
JON: Ah yes.
DR. WINDER: Important step, ready.
JON: Ready!
JON: Aim!
JON: Fire! Let’s talk about the battle, how long did it last?
DR: WINDER: It is a 13 day long siege, 12 days being the siege where they are cutting off reinforcements, cutting off an escape, about 200 of them that are dead, and then you have on the mexican side maybe 500 dead and wounded.
JON: This has been a great day, I am pleasantly surprised with San Antonio, and the Alamo was wonderful, I thought it really was just this, but yet the expansive beautiful grounds, thank you for sharing the history and thank you for sharing the Alamo, it was a pleasure.
DR. WINDER: Thank you.
07:26-07:28 Next Stop Logo
07:29 JON: With a population of 1.3 million people San Antonio is the 7th most populous city in the United States, second only to Houston in the state of Texas. From 2000-2010 it was the fastest growing city in the top 10, and it receives over 26 million visitors a year making it the most popular tourist destination in the great state of Texas. It also plays host to the 4 time NBA champions and much loved San Antonio Spurs. For more information on this great U.S. city, go to
07:57-07:59 Next Stop Logo
08:00 JON: Since 1951 family owned Mi Tierra has been feeding hungry locals and tourists alike. It has become an institution in this great city of San Antonio, and for good reason. I love a good family story, and you have a very good family story.
MICHAEL: Oh thank you. Well, it all started with my grandfather Pedro, and my grandmother Ruz Cortez, they actually, we are in the place where the restaurant actually opened, and so with 150 dollars that he borrowed from an aunt and uncle, he opened this restaurant. The story goes in 1951 this was the original restaurant, or the main dining room. We kept all the panelling, and the original booths as well, so it kind of keeps the feel.
JON: I love all the colors, it is Christmas year round at Mi Tierra.
MICHAEL: That’s right, year round.
JON: Who got to do all this?
MICHAEL: Well you know, there has been a couple artists that have worked on the mural, the original artist was Jesus Garza, now the current artist is Robert Eduarde. There is artists, there is presidents of Mexico.
JON: And family.
MICHAEL: And my family. This is my grandfather Pedro, and my grandmother Ruz.
09:17 MICHAEL: It is all about the experience more than anything else, and what we do to make this room, and all the spaces that the folks are in to enjoy themselves, to have a good time. The music, the art of the wall, the lights on the ceiling, you know.
JON: And in the end it is about the food. All this food has gone by me and I have yet to taste your food.
MICHAEL: Well we will do that next.
JON: I’m in!
MICHAEL: Come on, let’s do it.
09:40 JON: I said I was hungry, I don’t know if I am this hungry, holy smokes.
MICHAEL: Well this is a little part of what we serve here at Mi Tierra, you know we are truly a capital tex mex food, you get a little bit of everything here, you get baby goat, ground beef, polana pepper, you get carnitas, and over here , because we are open 24 hours a day, we never close, we also do chilequillas, which is a breakfast dish.
JON: Let’s dine man, let’s dig in. I don’t even know where to start.
10:18-10:20 Next Stop Logo
10:21 JON: Up next, a city doing the right thing, and one of our all time favorite hotels.
10:29-10:31 Next Stop Logo
10:33 JON: The San Antonio river authority is passionately committed to the preservation and sustainability of the San Antonio river watershed, and they are doing a great job of it, let’s check it out. So tell us about the San Antonio river authority, what’s it’s purpose?
STEVEN; The river authority, what we do as a regional agency is take care of the San Antonio river, from here in Bear County where it starts, to 140 miles south of here all the way to the Gulf Coast.
JON: It doesn’t always look like this, all the different seasons happen, and it looks much more colorful certain times of the year. I think this is pretty beautiful today as well though.
STEVEN: I enjoy it all year round, but you are absolutely right, there are going to be different colors for different seasons, depending on when visitors may be in town.
JON: I notice people riding bikes by, walking by, we’re going to take the golf cart on our tour.
STEVEN: We are, we are.
JON: You said blue bonnets, we are going to call this our ‘Blue Bonnet’ golf cart.
STEVEN: Perfect, alright.
JON: Let’s do it.
11:28 STEVEN: We’ve got plenty of turtles that are sunning themselves on the rocks here, so it is really a great place for folks, if you are a bird watcher this is going to be a paradise for you to come enjoy. If you really like to get out and just enjoy nature, running and walking and biking, it’s the place to be out here, but if it is someone who just wants to watch birds or butterflies for example, we have lots of migratory monarchs that fly through this place as well so this really creating a habitat that is going to be a wonderful benefit not only for us humans to enjoy, but the other species that we share this area with. So what we have here is many B cycle stations that are set us all along the San Antonio river, both through downtown, north of downtown, and all the way south here on the mission reach project. You check them out, there are stations all over the river you ride them for about 30 minutes from one destination to the other, you park it back in, you get out, you enjoy your destination, you come check out another bike and go to the next destination.
JON: I’m very impressed.
12:33 STEVEN: So we are here at the Mission Conception Portal. There are 4 portals along the Mission Reach Project, and they are designed to connect the San Antonio river with the historic 1700’s era Missions that are in town.This one was actually built up, we had to walk up these steps to get a little bit higher, so we could actually create a view shed, so what we see here off in the distance here is the 2 towers or Mission Conception, and that was built in the 1730’s, 1740’s timeframe. So, the river actually flowed much closer to the Mission Conception back in the 1700’s when it was built. Over the years we’ve channelized the river for flood control, and kind of controlled it as much as we could, so we couldn’t really restore the river back to it’s 1700’s flow at this area, but we wanted to make that connection again between the river and the Mission, so we have this portal here so we have that connection here even though it isn’t exactly the way it was in the 1700’s, we still get that impression that the river and the Mission are connected.
13:31 STEVEN: Ok, so we are standing in, literally, right next to the San Antonio river.
JON: Finally we get to be by the river.
STEVEN: We are getting close to it here. This Mission Reach project, we’ve seen a lot of the habitat restoration, we’ve talked about that a lot already today, but we’ve done a lot of work to restore the actual river itself, we’re not just doing it for the birds and the fish, we are doing it for us to enjoy. we’ve put all these canoe shutes in, so if you are out here enjoying a day of paddling or kayaking you can just shoot through here, you don’t have to get out and forage around it, so we are really trying to do something good for the environment, but make it recreationally enjoybla for us as well.
JON: You’ve done a great job. Steven, thank you so much.
STEVEN: Thanks for being here, appreciate it.
14:12-14:14 Next Stop Logo
14:15 JON: Alaska Airlines offers daily non stop service from San Antonio to Seattle, gateway to the Pacific Northwest, with connections to Canada, Hawaii and Mexico. Thier award winning service is offered on Boeing 737 state of the art aircrafts,one of the youngest fleets in the idustry. For more information go to and learn how you can explore more and spend less of Alaska Airlines
14:35-14:37 Next Stop Logo
14:41 JON: The Westin La cantera Hill Country Resort is perched atop one of San Antonio’s, highest points, overlooking the breathtaking Texas Hill Country. It’s ideal for families, business travelers, leisure travelers, and this week for our Next Stop crew. This lovely resort has 508 guest rooms, a full service spa, 6 pools including a kids pool and an adults only pool. Let me clue you into a little gem I found, one of the pools even has it’s own built in massager, no extra charge. Located just a few hundred yards from the main resort, Casita Village is an escape within an escape. The village is made up on 11 casitas, or little houses in spanish, and each one is named after famous Texas ranches, which is apparent in the classic texas style of the interiors. The coolest part of staying in the casitas is that each unit comes with its own golf cart to motor around this 535.9 acre property, but please be courteous of other drivers, and don’t text and drive.
15:45 JON: Now let’s check out the resorts many dining options and world class golf. We’re in Francescas, which is obviously fine dining.
DIRK: Very fine dining. It’s very fun, and very fine, we use a lot of local farm to table, or csa which is community sustained agriculture, and every Friday we get amazing fruits and vegetable of the season come in, and we are constantly evolving with our menus here at Francescas.
JON: So you guys also have special events, we we actually fortunate enough to be part of one of those where everybody made their own rubs, that was cool.
DIRK: Yeah, it is our spice rub orientation class, we will go the gamut of all the different spices, and then what they do are their classic pairings, what do you want to do with th eoutcome of your spice, do you want it to be something that is big and bold and spicy, or do you want it to be something that is approachable to all of your guests, or do you want to to something that is seasonal, a seasonal rub that you could add to your dishes.
16:42 JON: There are 36 holes of championship golf here at Westin La Cantera, and Steve, this is spectacular.
STEVE; It’s a golf course that’s playable for anybody, it doesn’t matter what kind of player you are, high handicap, low handicap, women find the golf courses to be very friendly to them, so I think that is a huge advantage for us.
JON: This is a great location, you’ve got Six Flags right over there, so when you are done golfing you head over there and you hit a roller coaster.
STEVE: You head over there and hit a roller coaster, if you like you can go over and hot the shops at La Cantera, you can spend a lot of money over there.
JON: You really get a good idea of the size of this property.How big is this property?
STEVE: Well this that we’re on right now, we are on the resort course on La Cantera, the golf itself is 250 acres, so it’s large, it’s very large. The Palmer course that we have which is a signature course by Arnold Palmer is about 158 acres.
JON: What do you tell people about San Antonio, I see you are from Iowa.What do you tell your friends in Iowa about San Antonio?
STEVE: I tell them you can come and play golf year round, because the weather is beautiful if you don’t mind the heat just a little bit in the summertime, but other than that it is absolutely beautiful and I think the other thing you will find here is the hospitality is beyond belief.
17:50-17:52 Next Stop Logo
17:53 Coming up on Next Stop, we feature a 2 time latin grammy award winning artist
18:00-18:02 Next Stop Logo
18:22 JON: Our featured artist on Next Stop San Antonio is none other than Carla Morrison, 2 time latin grammy winner. That is pretty impressive, congratulations on all your success recently.
CARLA: Thank you.
JON: You look too young to have all this success behind you, how did it all start?
CARLA: It all started from back home in Mexico, I was very influenced by my dads music. My dad is American, so he used to put on the Beach Boys, Patsy Cline, and all this good stuff
JON: You also have a giving side to you. You gave the japan tsunami, you donated one of your songs, tell us about that.
CARLA: Yeah, well they told me how they were trying to get some money for the tsunami, and of course I had a song and I said go ahead and do whatever you want with it
20:14 JON: What’s next for you, what is your goal? You’ve already won a couple latin grammy’s, what’s next?
CARLA: I well, I guess my goal in life is to pretty much have fun and you know, I’m just having a lot of fun so whatever comes my way I am happy.
21:25-21:27 Next Stop Logo
21:29 JON: Gracias for tuning in to Next Stop from San Antonio, another amazing Alaska Airlines destination, and thanks to this shows sponsors, the Westin la Cantera Hill Country resort, and the San Antonio Convention and Visitors Bureau. As always, thanks to our shows 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.
21:52-21:54 Next Stop Logo

Next Stop: Monterey

Monterey Bay Aquarium, Epic Whale Watching with Princess Monterey Whale Watching Tours, Carmel Valley Village, Joyce Vineyards, Cafe Rustica, Portola Hotel & Spa, The Only Craft Brewery in Monterey, Monterey Jazz Festival











NEXT STOP MONTEREY-Transcription Season 3


00:00-00:07 JON: Hi, I’m Jon Olson and welcome to Next Stop from another fantastic destination whose motto is ‘Grab life by the moments’


00:21-00:38 JON: Welcome to magical Monterey California. On this episode we will bring you two of it’s most popular attractions, the Monterey bay Aquarium and the Monterey jazz Festival. We will take you whale watching and wine tasting, and introduce you to some of it’s passionate locals. All this and more on Next Stop Monterey. The fun starts now!

00:39-00:40 Next Stop Logo

00:41 JON: When you visit Monterey, you’ve got to check out the Monterey Bay Aquarium, it’s all about education and entertainment. We begin our tour of the Monterey Bay aquarium at the kelp forest, which is quite impressive Jessica.

JESSICA: It is. We are the first aquarium to ever have live kepl on exhibit, it’s really our crown jewel here.

JON: This is impressive, the sardines there, lit up by the sun, it is a sight to see.

JESSICA: It is beautiful, we have about 3,000 sardines in here, sometimes they will put in anchovies too, and it’s always fun to see if they school together or not.

JON: So we are going to see the sardines being fed.

JESSICA: That’s going to be over at out other exhibit, and to see that many sardines moving together like that, the colors bouncing off of them, and the light, it’s pretty amazing and breathtaking.

JON: So this is pretty authentic, it feels like we are outside on the beach.

JESSICA: Yes, so here we are in our wave crash exhibit, a very popular exhibit for families and kids, we bring in about 80,000 school children a year for free, and they don’t have to pay for it, but this is one of their favorite places.

JON: Is that why they call it the wave crash?

JESSICA: That’s why, exactly why, very popular for photo opportunities, you are underneath the wave.

JON: Babies!

JESSICA: Babies. This is the nursery for a lot of our bat rays, and leopard sharks. This here is a shovel nosed guitar fish

JON: I’ve never heard of that, it looks funny.

JESSICA: You can see there is several different sizes of bat rays in here, the one that is only about 6 inches from wing to wing. In this aviary, all of our birds are rescued for whatever reason from the wild, they wouldn’t be able to survive out there, so they’ve got a sanctuary here with all the food they can eat, no predators, excellent health care. They are definitely diving birds, we throw crickets in the water for them, and also pellets, to they sink and they can dive down for that too.

02:41 JON: And now for the touchy feely section.

JESSICA: Yes, this is where you get your hands pretty cold and pretty wet, but it’s definitely worth it.

JON: I’m in.


JESSICA: So many different types of seaweed here that we have, but if you start digging through the seaweed and the kelp, you are going to find some pretty interesting animals.

JON: Like that?

JESSICA: Like this one. This is what we call a decorator crab, again, pretty harmless animal,. they have very small pincers, but they are called a decorator crab because they are going to take all this seaweed and algae, and they are going to decorate themselves with it as camoflage

03:19 JON: This is kind of the zen room.

JESSICA: Yes, here we are in the world of jellies, so many different species, but all found in Monterey Bay, so many different colors to them the orange sea nettles, purple stripes, pretty amazing animals, Heartless, brainless and spineless.

JON: I’ve described a few people like that too.

JESSICA: Ex boyfriends of mine.

JON: Haha, heartless, spineless, brainless, they are amazingly beautiful though.


JON: This building is awesome, it actually feels really authentic, it actually feels like I am in a cannery right now.

JESSICA: Which is important to us, that history of canning so many sardines, we are the sardine capital of the world here in Monterey.

JON: Well congratulations on that.

JESSICA: Thank you. Now we put sardines in exhibits, we don’t can them anymore, but the beautiful picture that we still have here really speaks to that history.

JON: Now the slogan for Monterey is ‘Grab life by the memories’, did you know that?

JESSICA: I didn’t.

JON: Grab life by the moment, what does that mean to you, grab life by the moment?

JESSICA: Learn, explore. We are right here in Monterey Bay, go explore the ocean.

04:33-04:34 Next Stop Logo

04:35 JON: Coming up on Next Stop, Northern California’s hidden gem, Carmel Valley Village

04:44-04:46 Next Stop Logo

04:47 JON Carmel Valley Village is a little piece of heaven located just outside of Monterey. Fine wines, great food, and a step back in time. I love a good story, especially when it talks about wine. Russell has a great, not only about your vineyards, but about the whole area, it’s kind of maintained a really nice growth.

RUSSELL: Yes, Monterey was such a wonderful place to grow up that I think it became, it almost got looked past a little bit. You know, I grew up enjoying the ocean, and scuba diving and surfing, and all these great different things, but growing up on a vineyard here in Monterey really kind of showed me, wow, Monterey really is a diverse place because I was able to do all these different kinds of activities, and then to pursue what my true passion, which was wine making. We just had 5 wines rated in the Wine Enthusiast. They’re great, they are all in the high 80’s and 90’s, this is a dry riesling. I think typically you think of a lot of the California domestic rieslings as being big, you know, and sweet,  viscus and kind of sappy, a lovely summertime wine. This is our 2012 Gamay Noir Rose, you know, kind of strawberry, rhubarb, you know, great acidity.

JON: I taste the fruit.

RUSSELL: Again, on the lower end of the spectrum on alcohol, about 12 ½ percent alcohol. Looks like we have some visitors.

JON: Well you don’t see that everyday in a wine tasting room

RUSSELL: This is something we experience daily here in Carmel Valley, just kind of showcases the relaxed atmosphere that’s out here.

JON: What are we having now?

RUSSELL: I’m going to pour you some of the famous San Lucie Islands Pinot, so this was one of the wines that was rated in Wine Enthusiast, a nice delicate expression of Pinot, California Pinot Noir, you’ll notice the pretty transparency

JON:  I love this, I can see why this one is an award winner. I love your wines, but I think it is time to pair with some food, you mentioned some good food around here, what do you recommend?

RUSSELL: Yes. First on my list would be Cafe Rustica

JON: It doesn’t get more local that this.

07:10 JON: When the locals recommend it, you know it’s gotta be good. Russell recommended it, TerrI recommended it, lots of other friends have said you have to go to Cafe Rustica. Julien, thanks for having us first of all, what makes this place special?

JULIEN: This place is special because we make everything from scratch with fresh and local produce, and everyday we try to keep it consistent, real good food, not too heavy so people can enjoy it everyday.

JON: Well that’s great, I don’t even know where to start on this table right now, what are we looking at?

JULIEN: Well you can try with the eggplant napoleon, that is the classic, we do have the escargot, clams is always a nice appetizer, the special tonight is a fresh sole, it’s been suteed with caper mushrooms provence, pasta rustica is also very good because it is a lot of fresh vegetables, grilled eggplant.

JON: So Russell, you’ve  been here many times, obviously.

RUSSELL: Many, many times.

JON: What’s the experience like for you?

RUSSELL: MOst importantly to me, is we are going to get great food, and it’s going to be great every time. It’s not one of those spots that you go to experience the food and it’s hit or miss.sometimes it’s great, sometimes it’s mediocre.Every time it is the best, and that is what I love about the place, is it’s always the best.

JON: You’ve got a really special part of the world here that you don’t see around anymore.

RUSSELL: It’s almost like taking a step back in time, like we chatted about earlier, with the wine, and food like this, you just can’t go wrong.

JON: You can’t. Cheers.

ALL: Cheers.

08:47-08:48 Next Stop Logo

08:49 JON: Alaska Airlines is the official airline of the Monterey Jazz Festival, and proudly serves Monterey County. With daily service from Monterey to San Diego, you can easily connect to other Alaska Airline Destinations like Los Cabos, Boston, and the beautiful Hawaiian Islands of Oahu and Kauai. For mor einformation, visit award winning and learn how you can explore more and spend less with Alaska Airlines

09:10-09:12 Next Stop Logo

09:13 JON: Up next, a fantastic hotel featuring the only craft brewery in Monterey, and epic whale watching.

09:22-09:24 Next Stop Logo

09:25 JON: Monterey is one of the few places in the world where you can see whales year round. Today we are at the Princess Monterey Whale Watching to do just that.

09:38 KATHERINE: Welcome aboard the Greatland, my name is Katherine, I’m your naturalist biologist on this ship today. Now, as we head through the harbor we are taking a look at the California sea lions, they are everywhere, it turns out we have thousands of them here. Sea lions are up and out of the water, on the buoys, they’ll be all over the rocks, wow, what’s going on with those sea lions, they are getting out of the water because it’s freezing in there. You might notice, these whales are supposed to be shiny, ebony black maybe with white bellies, but you notice they are kind of dusty gray, what’s going on there? Well, they are beefing up and pigging out so fast they are sloughing skin. If you were to run your fingertips across the whales body, the black skin would come off on your fingertips. You might even notice just forward of the blow holes you’ve got these weird bumps peppering their faces, No whale has a face like a humpback whale, these white shells digging into their skin with the brown fleshy animal coming out of the shells, they are just filter feeding, they get a great free ride off of these whales, so they are hitchhikers. Left side, left side, what coming up right there, nice! Left side! Unbelievable, yeah> Trip of a lifetime.

11:15 KATHERINE: So to get some perspective out there about how big these whales are, 43, 47 feet in length, oh, their eyeball is the size of a small childs head, that is how big the eyeball is on a humpback whale, it’s huge! There’s the pec fins coming out, big long, wing like pec fins, ooooh, nice, yes that was a nice tail. Wow, look at that fish run for it’s life, so cool, holy smokes, thats fish in the bubbles. These humpback whales are tool users, they are releasing bubbles to freak the prey out, nice job!

11:56 JON: It’s always great to be passionate about your job. Katherine here defines passion. You love your job.

KATHERINE: I love this job, it’s fantastic out there.

JON: Today was really special, not your typical day, right?

KATHERINE: Today was off the charts, it’s a moment in time getting to be surrounded by 20 humpback whales racing around the boat, it was crazy, right?

JON: It was really crazy, you got all excited, I’ve never seen someone get so excited.

KATHERINE: It was fantastic!

JON: Tell us about Sophie.

KATHERINE: Sophie is our gull, and she actually layed eggs this season on the roof and she raised 3 chicks right there and at one point Sophies chicks decided to go on a whale trip. They hopped on the bridge, went out with the ship and stayed with us the entire time watching whales to be redelivered back to mom at the end of the day

JON: What do you love the most about Monterey?

KATHERINE: Monterey, I love the wildlife, I love the ocean, I love the trees, the people here are fantastic, good eats in restaurants all over the place.

JON: And you love your job.

KATHERINE: I love my job, I love my job!

JON: And we love you!

KATHERINE: Thank you, I love you too!

JON: Thank you, thanks for having us.

12:58-13:01 Next Stop Logo

13:04 JON: It’s always such a pleasure to meet someone in local tourism who gets it, and Terri here from the Portola Hotel and Spa she gets it. She has been our Monterey show champion, and first of all, thank you.

TERRI: It’s pleasure, thank you so much for being here, you and your team have been really outstanding at capturing of the great experiences you can have here in Monterey.

JON: It kind of films itself.

TERRI: It does, that’s true, there is so much to experience here, and the new branding for our convention and visitors bureau as you know is grab life by the moments, and that is really what we do here in Monterey.

JON: I love that. This location is perfect.

TERRI: It’s idealic, you can walk to everything, I mean if you are an outdoor, action packed person we have Del Monte beach just footsteps away, right outside the door an 18 mile recreational trail, a mall for dining and art is just a short drive away, well we’ve actually got an art gallery on site

JON: Nice. Now, I love the old fishermans wharf too, it’s kind of a little mini San Francisco.

TERRI: Yes, the fishermans wharf, and we have a new attraction that we have as well is the wharf marketplace which has just opened up. You know we are the first LEED EB Silver certified hotel on the central coast, we are very proud of that Jon, and so..

JON: I saw that.

TERRI: Everything we do, our sustainable practices have to do with we work with the local dairymen, the ranchers, the farmers, we take a great sense of pride in that from our guest rooms, right down to our cuisine.

JON: The property itself is beautiful, it’s quite large.

TERRI: Thank you. Yes.

JON: There are a lot of rooms in this hotel, how many different room types?

TERRI: Yes, well we have several different room types and suites, we have 379 all total, up to 60,00 square feet we can be for groups, we also have great intimate spaces as well.

JON: There is some great dining options in the area, and you have Jack’s right here which is a great restaurant, in fact, tonight there is a wine reception.

TERRI: That’s right.Well every Friday we do feature the winery of the month.

JON: Tell us about Peter B’s.

TERRI: Peter B’s. we are the only crafted brewery in Monterey.

JON: I don’t have a watch on, but I think it might be beer thirty.

TERRI: I think you are right, I will take you there.

JON: Let’s go.

15:21 JON: This is a cool place, you know I was down here the other night and it was just packed. It’s kind of like the Cheers of Monterey.

KEVIN: It truly is, we have a fun crowd in here.

JON: Why do you think the locals like this place so much, because it is literally packed every night.

KEVIN: It’s tucked around the back side of the Portola Hotel and Spa, it’s a quiet serene little spot.

JON: And I noticed all of these mugs back here, I would assume you have some pretty loyal followers here.

KEVIN: We do, we have a lot of loyal followers, we have a mug club that folks come to enjoy.

JON: I like that a lot, and I know I am going to like your beers.

KEVIN: We will start on the right hand side, this is our Fort Ord wheat beer, it’s an american style wheat that we brew with orange peels that are thrown right into the kettle and it gives it an orange zest to it as well as that wheat style that people really enjoy. Really easy drinking, definitely has a rounder palette.

JON: Really smooth.

KEVIN: The next in line is our amber ale, I will use a touch of chocolate malt

JON: I like that color

KEVIN: Crystal

malt, yeah, it’s a deep ruby color to it, and it is more of a medium full bodied beer, really classic amber style beer. This is a chocolate porter that I have aged in pinot, I know that pinot definitely pairs well with chocolate, you can definitely pick out some of that oak, some pinot inther as well

JON: Yeah. Now the slogan here is grab life by the moment. What does that mean to you?

KEVIN: There are a lot of excellent moments to be had around here, there is climbing, there is surfing, there is backpacking, there is ocean life, everything.

JON: Thanks for everything. See you guys soon.

16:52-16:53 Next Stop Logo

16:54 JON: The city of Monterey is located on the south edge of Monterey Bay, on central California’s pacific coast. MOnterey had California’s first theater, printing press, and newspaper, and was the only port of entry for taxable goods in California from 1711 to 1846 when California became a state. Among Montereys popular tourist attractions are Old Fishermans Wharf, The Cannery Row, Monterey Bay Aquarium, and coming up on Next Stop, the world famous Monterey Jazz Festival.

17:26-17:27 Next Stop Logo

17:29 JON: Timing is everything in life, and we are fortunate to be here in MOnterey for the 56th MOnterey Jazz Festival. Some of the best musicians from all over the world are right here.


17:48 JON: A man who needs no introduction, Mr. George Benson.


18:14 JON: How did this start 56 years ago? It’s kind of an interesting history.

TIM: Yeah, Jimmy Lyons, our founder, was a jazz DJ here in the Monterey Bay area. He probably took a cue from the NewPort jazz Festival from Newport Rhode Island, about a big outdoor festival on the sea, under the trees, in the sun, and it was a great shoulder season activity for the tourist community, hence, the Monterey Jazz Festival was born, because 67 Monterey business people each gave 100 dollars, so 6,700 funded the first MOnterey Jazz Festival.

JON: So what has kept it so successful, this is the 56th year, that’s crazy.

TIM: Well, we have a very loyal audience, very loyal patrons. We are true to the music, and we present a really great festival that we work really hard on.

JON: Kids need something like this too. In the day where all the music programs are falling by the wayside in schools, you guys are helping keeping it alive.

TIM: We invest over 600,000 a year in local regional, national and even international educational programs.

JON: What is your best memory in the time you have been associated with the festival?

TIM: You know, I think it just boils down to relationships with certain artists, particularly when we do the commission pieces because those are the things that the Monterey Jazz Festival is commissioning and premiering so we have a deep involvement with the whole process, it’s very fulfilling.


19:44 JON: From Oakland California, the California Honeydrops.

19:59 JON: we got to the fairgrounds today and our guide said ‘You’ve got to go check out the California Honeydrops,  they are bringing it, the crowd is loving it, man, you guys are fun Lech.

LECH: That’s what we do man, we have fun and we make other people have fun whether they want to or not.

JON: Describe your music, I can’t really put a finger on it, it’s awesome

LECH: It’s amazing, It’s our own little thing you know, it’s our own little style but we take from a lot of Bay area and west coast blues and R&B, and we kind of mix it with a lot of New Orleans music.


JON: So of course there is music from all over the world at the MOnterey Jazz Festival, but there is also food from all over the world. All the way from Ghana. Phillip brings his tasty delights.

PHILLIP: The unique thing about it is it is coming from Ghana, it is not your everyday food that you find at music festivals.

JON: You have an interesting day job too.

PHILLIP: Yes, I am a social worker by trade, so I work with the social services agency that provides services to the homeless, the mentally ill, and low income individuals and families, but this is what I do on the side because I am a music lover and I thought there is something that I need to bring to the music scene and that is food from Ghana


21:05 JON: Local boys from Santa Cruz, the North Pacific String Band


21:26 JON: Thanks for joining us on Next Stop from magical Monterey. The locals are passionate about their destination and for good reason, this place is awesome. Thanks to this shows sponsor, the Portola Hotel and Spa, especially Terri, we could not have done it without you, thank you so much. Thanks also to our shows 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.

21:50-21:52 Next Stop Logo
























Next Stop: Central Oregon

Whitewater River Rafting with Sun Country Tours, Tour of Deschutes Brewery, Cool Art in the High Desert, Year Round Things to do at the Sunriver Resort, Ghost Tree Invitational Golf Tournament, Music of Lee Koch

NEXT STOP CENTRAL OREGON-Transcription Season 3


00:00-00:05 JON: Hi, I’m JOn Olson and welcome to Next Stop, from a destination where memories aren’t just made-they are found.


00:20-00:42 JON: Welcome to Central Oregon, a high desert paradise for families and singles alike. This is the adventure capital of the Pacific Northwest, and on this episode we will take you rafting, golfing, and biking. We will feature local brews and cuisine, and take you to THE party of the year. We will also feature a fantastic musician with an even better story. All this and more from Next Stop Central Oregon, the fun starts now!

00:43-00:44 Next Stop Logo

00:45 JON: For  25 years the Deschutes Brewery has been producing award winning microbrews. In fact, they currently produce the nations favorite craft porter. Let’s meet the man that started in all. There he is, I am so honored to meet you, I have been drinking your beer now for about 2 decades. In 1988 did you ever have any idea that the pub in downtown Bend would grow into this?

GARY: Oh heavens no. We, you know, really all we started was a pub, my background was the restaurant business. We just wanted to make a little bit of beer, some good food, our business plan said we could make a tidy living, raise our family in a beautiful town like Bend, and that was really all we planned on.

JON: This is the room that started in all, right?

GARY: This is the room, this is the original 50 barrel J.D. Northwest brewhouse that we put in in 1993, and we continued to grow and put in a lot more modern operation.

JON: Now, I’ve never been to a brewery that had a room like this.

GARY: This is where our trained panel does this every single day, 5 days a week. Our technician on the other side of the wall can put down whatever beers they want tasted and analyzed on that day, and then the computer screen will prompt the taster with questions that they can answer, that then are all compiled on the computer.

2:04 JON: So you’ve got the quality control, but really, it’s all about the product too, right?

GARY: It’s absolutely about the ingredients, and what we have here is really a display of what the ingredients are. What we here is malted barley, herbs and spices, we have some corriander and a little bit of orange peel here. This particular hop is centennials.

JON: It’s kind of embarrassing but I kind of  need a restroom break..

GARY: well, if you need a restroom, we’ve got one over here.

JON: Oh, cool.

GARY: Right behind this door

JON: Thank you.  OH MY! That might be the coolest restroom I’ve ever been in my entire life, but there was no restroom.

GARY: Well if you wanted a bathroom , they are over there. This is a rest room, this is where we come for our breaks.

JON: So everybody gets a pint, or whatever, after their shift.

GARY: Everybody gets a shift pint after they are finished with work.

02:58 JON: These tanks are quite impressive, different sizes.

GARY: Yeah, these are, you can kind of see , wherever we are, this is the old roof line that was part of our building, you can kind of chart our growth by whatever size tanks we were buying at the time. See you, got that? Just like that!

JON: That is so cool. Don’t you feel like we are on Laverne and Shirley right now?

GARY: Yeah, exactly.

03:29 JON: Now for some reason, everytime I talk about beer, I get thirsty.

GARY: It’s unbelievable how that happens, but this is what all the hard work is for.

JON: This is America’s favorite craft porter, and it happens to be mine. I didn’t ever drink dark beer in the day until I went to your pub in Bend and I tried Deschutes Black Butte Porter, and I loved it.

GARY: We keep saying Black Butte Porter is the beer that dispels all the myths about dark beer. People love it, women love it, men love it, it is the beer that we think once people can get past the color, it is a beer to fall in love with. Cheers.

JON: Cheers.

04:08-04:10 Next Stop Logo

04:11-04:17 JON: Coming up, a colorful art show in the high desert, and a world class year round resort

04:20-04:22 Next Stop Logo

04:23 JON: Timing is everything, and we were lucky enough to be in Bend, Oregon on the weekend of Art in the High Desert, on of the top 15 art shows in the country. Carla, take us back, how did this all start?

CARLA: This started with 5 people, 4 of them artists, and we wanted a really good art show because we knew Bend needed it, deserved it, and would love it. we all put in 200 dollars, and with 1,000 dollars we started this show.

JON: Obviously people are coming out to support it, I see hundreds of people all over the place.

CARLA: Yeah, we’ve now got people who come to Bend just for this weekend.

JON: You mentioned you are an artist, I saw you doing a transaction over there. You’re not just the director, you are also one of the participants.

CARLA: Yeah, I’m sort of schizophrenic this time of year, because I am also trying to sell art and be a jeweler.

JON: The location is fantastic, I love the new district down here, I used to come here years ago and this has, it’s really grown up.

CARLA: They have, on really hot shows I can look out and see artists floating down the river, going…

JON: Taking a break?

CARLA: And I’ve gone, whoa! Get back in your booth!

05:27 JON: This is Amy, she is here all the way from North Carolina.

AMY: Yee haw! Oh wait, that’s Texas

JON: They say that in North Carolina too.

AMY: Yeah they do. What do I think of this? I want to move here! It gorgeous.

JON: Isn’t it nice?

AMY: Plus I’ve had 3 consecutive days of fabulous hair.

JON: Your stuff is fun!

AMY: Thank you, I call them fo…

JON: What do you call them:

ANY: I call them fobots, short for found object robots, and they all have a name, a number, a date of birth, and like the tin man, they all have a heart inside.

JON: Which is your favorite of these?

AMY: My favorite? Me upon my pony in my boat, which is a song by Lyle Lovett. This is an old toy boat, spice tins, a pool ball, wire brush, funnel, a sash lock, wrenches, his feet are button hole attachments.

06:20 JON: This is David who used to live in Oregon for many years, now you live in Austin Texas.

DAVID: Right. This is an amazing show, it brings so many people together from across the country, the best artists in the country are out here right now.

JON: Your art, all this by pencil, it’s crazy.

DAVID: It is. Well, it is a little bit obsessive, but I call it my obsessive compulsive disorder with a pencil, it’s just what I do.

JON: How long have you been doing that?

DAVID: This kind of work about 35 years.

JON: The elephant one blow my mind that it’s all pencil, and that picture with the depth there, I just love it.

06:53: JON: This is Dakota, and he wins the award for the most colorful, crazy, fun art that we’ve seen all day. How did you get into doing this? There is all these bottle caps, and this is just fun.

DAKOTA:  Yeah, I had a barrel full of caps 12 years ago, and I was doing these sculptural wood, you know, functional sculptures, and I wanted to to make it look metal, so that was the original thought.

JON: You’ve got a dolphin tail over there, you have a cactus representing Texas, and a bowl, what is your favorite piece?

DAKOTA: You know I just did this elk head, that is my favorite piece.

07:28-07:30 Next Stop Logo

07:31 JON: Central Oregon offers 30 unique and challenging golf courses, designed by some of the worlds best golfers and designers. Golf digest named Central Oregon as one of the top 25 places in the world to play golf. Golf enthusiasts planning a trip to Central Oregon can get free travel planning and concierge assistance by phone, live chat, or by

07:49-07:51 Next Stop Logo

07:52 JON: The Sin River Resort is a year round resort, ideal for families and friends, now Scott, you are the General manager here, you’ve been here about 6 years, now I used to come here about 10 or 15 years ago with my friends from Portland, and we had a blast, there is so much to do, but you have a lot more going on right now, you’ve got a lot of enhancements.

SCOTT: We do, over the years the resort has added a lot in regards to amenities, and offerings, and activities, everything from remodeling our guest rooms, to the new homeowner aquatic center labeled The Shark. It’s beautiful, it’s got an indoor pool that is obviously heated year round, an outdoor aquatic park with slides and lazy rivers and kiddy pools and lap lanes.

JON: People like to eat, and you have some pretty good restaurants here too.

SCOTT: We do, we’ve got 9 dining outlets throughout the resort, everything from upscale, we just added a new beer garden outlet this summer.

JON: I always found my way to the owl’s nest, live music, fun environment. I see kids everywhere. People of all ages, all the way to grandparents just really enjoying each other. This is a really special place.

SCOTT: From golf to bike riding, that in and of itself, with 35 miles of pristine bike trails throughout the town of Sun River all adjacent to the Deschutes River, we’ve got over 400 bikes in our bike rental shop.

JON: I’m kind of dying for a workout, I’m thinking that’s good for me to do next.

09:17 JON: This is Rob and he is the director of recreation, let’s go biking!

ROB: Let’s do it.

JON: Rob, I had no idea the interesting history of this place.I thought it was just a big ski resort that was built sometime in the 80’s-no. There is a lot more to it.

ROB: Back in the 40’s, 43 and 44 you know, back in World War Two, you’ve probably heard of that.

JON: I have heard of that actually.

ROB: They, this was an installation for the Army Corps of Engineers, but this building actually was the officers club.

JON: That’s cool man. Carry on soldier.

ROB: Aye, aye.

JON: This is beautiful.

ROB: You know it. The great meadow, we call it.

10:04 JON: Obviously there is a lot more going on than just biking here.

ROB: There is so many activities here that you really need multiple vacations.

JON: This is the ideal family resort, I’ve never seen anything like it, and we see so many kids, brothers and sisters, parents and grandparents, I think this is the best family resort I’ve ever seen.

ROB:  Jon, as the Director of Recreation, you’ve just said the best phrase I have heard in a long time.

10:26 JON: We had a great day here at the Sunriver Resort, we got some biking i n, some exercise, learned some history, and tonight we cap it off in this beautiful serene marina for the family fun float. Tom, what is the family fun float>

TOM: The family fun float is a float we came up with this year where we invite families to come and float 3 miles down river on rafts. It takes about an hour, hour and a half, and it culminates with s’mores and a cowboy singalong. And one of the things you’ve probably noticed from your time here is there is an atmosphere of tranquility here indeed, and the venacular of our youth, it’s a chill place to be.

JON: I can’t think of a better to describe the Sunriver Resort.

11:11-11:13  Next Stop Logo

11:14 JON: Coming up next, whie water rafting on the mighty Deschutes, and a party not to be missed.

11:21-11:23 Next Stop Logo

11:25 JON: Central Oregon is stacked with adventure opportunities. Today, we are white water rafting on the Deschutes River with Sun Country tours.

SCOTT: So we are at the Big Eddy thriller here, this is kind of the main event. Part 2 and part 3 are the highlights today, and you guys can see here the giant V going through the river here? Kind of a little hydrology 101 where the lap lateral is the dominant one and it is pushing the water into the rock so our idea today is to stay away from the rocks so we’re going to have a little bit of an angle there, picking on the right side of the raft. So as we go down we are just paddling aggressive, all together smiling, having fun, we’re going to keep it straight through the third part which is kind of a mild tsunami, a soft bucket of water coming at you, and just kind of prepare for that and have fun. Big Eddy on 3, 1, 2, 3 BIG EDDY!

JON: What was it like going in the water, because you looked kind of scared man, I know your mom was scared.

JACKSON: First I was scared, but it was so shallow my feet were touching.

JON: They were? What did you think of the Big Eddy, you didn’t fall in there, how was that?

JACKSON: It was just a wall of white.

JON: Pretty much wasn’t it?


JON: Would you tell your friends to come do it?

JACKSON: Once they saw the Big Eddy, they would turn around and go back.

JON: I think so, but you didn’t. High five buddy! Good job.

13:17 JON: This is Scott, our fearless guide, you were awesome man, you prepped us well for the Big Eddy

SCOTT: Thank you. It’s an awesome trip, it is kind of our shorter white water experience, it is a teaser for all the other great trips that we offer.

JON: What other tours do you guys offer?

SCOTT: So we offer a half day trip on the Mackenzie River, it’s a great family fun trip, class 2’s and 3’s mixed in.

JON: And then of course I failed miserably, because I fell in backwards, on the first wave man.

SCOTT: It happens, and that is the way to go, and we kind of set you up a little bit there to give you experience.

13:54-13:56 Next Stop Logo

13:57 JON: Alaska Airlines started service to Roberts Field in 1982, and proudly continues to offer service to the high desert paradise of Redmond, Bend,and the surrounding areas. On all Alaska Airlines flights into Roberts Field, you will receive Starbucks coffee and complimentary Northwest beers and wine. For more information on destinations, airfares and their award winning mileage program, visit

14:18-14:20 Next Stop Logo

14:23 JON: We are in town for the Ghost Tree International followed by dinner on the range back here at the Sunriver Resort, It’s a golf tournament, it’s a charity event, but really it’s just an excuse to have some fun. This is Josh who is originally from these parts, now living in LA, doing an awesome job as MC of this event. This is quite the event my friend.

JOSH: I love this event, I think this is my 5th or 6th year doing it, as long as they will have me, I will be here. It is a spectacular location, the food is incredible.

JON: So it started as a golf tournament yesterday, I kind of bill it as a golf tournament with a really good excuse to have a party.

JOSH: Pretty much, pretty much, yeah we have people from all over the northwest who come to play in the tournament, because we play at Crosswater, which is a Sunriver owned property.

JON: And the whole goal is to raise money for?

JOSH: Well we’ve got the Boys and Girls Club of Central Oregon.

JON: We just ran into Ronald McDonald.

JOSH: Excuse me I think I’ll find him.

JON: He didn’t have any food, no food Josh.

JOSH: Oh, he didn’t? Oh, no fires.

JON: No he didn’t have any burgers or anything, but we ran into him so the Ronald McDonald House is also one of the beneficiaries

JOSH: Ronald McDonald house, that’s right.

JON: I think it is one of the most fun and unique ways to make money that I have ever seen, we actually attended the golf tournament yesterday and witnessed something very cool, check this out.

15:38 JOSH: Well basically I am going to rip a 400 plus yard drive on this hole, this super long par 5. I’m a four time remax finalist, currently ranked 5th longest hitter in the world. When I am not competing, I travel all over the world, hitting for charity events just like this one. Today we’re accepting donations to play my tee shot, the proceeds raised on this hole go to benefit the Ronald McDonald house, that is what this tournament is all about.

16:07 JON: Have you ever seen a guy hit a ball that far?

JOSH: I have never seen anybody hit a ball that far, it’s amazing.

JON: Talk about cool gigs, that guy just travels all over the world and he hits golf balls. Josh made a ton of money for the charities too, so that’s awesome. Tonight we are here at this great party, this is kind of the party of the year for Central Oregon,

JOSH: It is, it absolutely is. nd there are some great parties here, but this one is the creme de la creme.

16:38 JON: Who better than to talk about Central Oregon than the CEO of the Central Oregon Visitors Association, Alana.

ALANA: I think what we deliver is a very chic, authentic, experiential opportunity for vacations, but still in a community that is small enough to be incredibly welcoming and generous of nature of the people that live here.

JON: Now we’ve spent a lot of time in Bend and Sunriver and we love it, but there is a lot more to see here, right?

ALANA: There is, that is the beautiful thing about Central Oregon as a destination, yes, Bend and Sunriver are the heart of it, but within an hours drive you can have a completely different geographic and cultural experience.

JON: What is your favorite Central Oregon memory?

ALANA: For me it’s all about the people. We have 300 days of sunshine, and unlimited recreation, but it is the people that live here who have raised our visitors who have made this something that is really, you just don’t want to miss it.

17:34-17:36 Next Stop Logo

17:37 JON: Coming up on Next Stop, a fantastic musician with an even better story.

17:46-17:48 Next Stop Logo


18:11 JON: Lee Kich is our featured musician on Next Stop Central Oregon and he is cooking up some serious tunes tonight at the Silver Moon Brewing here in downtown Bend, and you and your wife, and your baby girl are living the dream my brother.

LEE: We are living our dream, it;s not everybody’s dream, but we get to drive around the country playing music, taking pictures, and raising our daughter.

JON: So you had a really killer place in Temecula, you dumped that a few weeks ago and you dumped that, bought an RV, and that is how you guys are living, that is what I mean…

LEE: That’s our home, home on wheels, yeah.

JON: Has it been fun?

LEE: It’s been a blast, and people, especially considering Jolene, our little baby, people are oh, she must be so confined, but we pull up at parks and we let her crawl around, and I think, it might sound kind of  cheesy, but the world is our oyster.


19:53 JON: So where did you get this soulful disposition in music, man you just bring it, you’ve got such an energy onstage.

LEE: It’s really just due to my parents preference in music, listening to Motown a lot, I mean everything from Motown to Led Zepplin to Creedence Clearwater, and then my mom was into more of the jazzy, Nat King Cole and the rat pack guys.

JON: What do you think of Bend, this is your first time to Bend Oregon, you like Central Oregon?

LEE: Everybody that we’ve met is super sweet, any questions they have they want to sit down and not just tell us in passing but, ‘Oh, let me tell you my favorite thing to do’ Everyone has been so great and welcoming so we’re going to be back, we are going to make this an annual stop for sure.


21:28-21:31 Next Stop Logo

21:32 JON: Thanks for tuning into Next Stop from the high desert paradise of Central Oregon, and thanks to this show’s sponsors, the Sunriver Resort and the Central Oregon Visitors Association. Thanks also to our title sponsors and good friends Alaska Airlines, and the Alaska Airlines VISA signature card. Without them, we wouldn’t be here. Next Stop, where will we take you next? Make good memories everybody.

21:51-21:53 Next Stop Logo


Next Stop: Mammoth Lakes

Enjoy This Adventure Packed Episode. See Mammoth Via SkyTime Helicopter Tours, See The Backcountry with High Sierra Jeep Adventures, Kayak and Stand-up Paddle board, Fly Fishing with The Trout Fitter, The Westin Monache Resort, Things to do year around at Mammoth Mountain, Music of Tom Hook

Next Stop: Kansas City

Kansas City Royals Fan Experience, Best BBQ on earth at Oklahoma Joes, National WWI Museum at Liberty Memorial, The College Basketball Experience, Hotel Phillips Art Scene, Nightlife at Power And Light District, Lonnie McFadden at The Phoenix Jazz Club

Next Stop: Tri-Valley

World Famous Wente Vineyards, Rare Cars at The Blackhawk Automotive Museum,Olive Oil Picking and Tasting at The Purple Orchid Wine Country Resort & Spa, Golf Lessons at The Bridges Golf Club, Pairing Wine with Food at Amber Bistro, Livermore Wine Country Festival, Band Favorite Wolf Hamlin & The Front Porch Drifters.
























NEXT STOP TRI-VALLEY-Transcription Season 3

00:00-00:03 JON: Hi I’m Jon Olson, welcome to Next Stop from Tri-Valley
00:19-00:35 JON: Welcome to Next Stop, from beautiful Tri-Valley in Northern California. On this episode we will feature local food and wine, incredible automobiles, heart pounding music and passionate locals, including a singing sommelier. All this and more oj Next Stop Tri-Valley, the fun starts now!
00:36-00:37 Next Stop logo
00:43-03:39 JON: 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.
PHIL: It started in 1883 with my great grandfather, he came from Germany in the 1870’s, learned to make wine in the Napa Valley as an apprentice under Charles Kruge, fell in love with the business or got the bug, however you want to put it, decided to start his own winery and moved down to the Livermore Valley and purchased 40 acres in 1883.
JON: You guys have done amazing things with your property. Obviously your vineyards are very successful, but you have got a golf course. What I like about what you guys is you just use the land, you didn’t knock things down, you built it right into what the land was.
PHIL: People associated their experience at the wineries with their love with that particular wine or region or wherever else, so that it was really clear that wine regions were tourist destinations that needed to have other amenities.
JON: You guys have also been recently recognized for your sustainability.
PHIL: Well speaking of that Christine is waiting in the caves and she is going to tell you all about that.
JON: Before sustainability was even a word, Wente Vineyards was incorporating sustainable practices into their vineyards, and into your restaurant. How are you guys so far ahead of the curve?
CHRISTINE: Well sustainability has always been part of my families philosophy. This property where we are now, we are our historic caves, they have been here for more that 100 years, naturally temperature controlled for aging wine, and on this property we also have a beautiful 1,000 square foot organic herb and vegetable garden. Much of the produce for our restaurant comes from that garden, herbs, vegetable, even some flowers, and it is very seasonal, and our master gardener, Diane, who has been here for 25 years works in conjunction with our chefs to decide what to grow. The chefs actually walk out there daily and harvest, and incorporate the ingredients into their menu.
JON: That is so cool, and you guy have events year round. Big into weddings, but you have an amazing summer concert series.
CHRISTINE: We have awesome summer concerts, a gorgeous outdoor ampitheater right behind the restaurant.
JON: Family businesses are hard to even get 2 generations in, 5 generations, you are still going strong. How has that happened, number one, and is that a little bit of pressure on you and your brother?
CHRISTINE: Only in a good way, we both love it. My brother Carl is our winemaker, he was trained to be a winemaker and is very involved in making every single one of our estate grown wines. This is our Riva Ranch chardonnay, Wente Vineyards Riva Ranch Chardonnay, this is from our vineyards in Arroyo Seco, Monterey. It’s a nice bright, fresh tropical flavors, I think you will really like it, cheers.
JON: I’m sure I will, cheers.
03:45-03:46 Next Stop logo
03:46-04:08 JON: The Tri-Valley region of Northern California is comprised of 5 lovely towns, Dublin, Danville, Livermore, San Ramone, and Pleasanton. Located just 33 miles from San Francisco and 27 miles from San Jose, few places are as unspoiled, charming and authentic as the Tri-Valley. Go to and plan your next trip to this gorgeous region.
04:09-04:10 Next Stop logo
04:11-06:06 JON: The Blackhawk Automotive Museum located in Danville is a 100,000 square foot architectural masterpiece, and a car enthusiasts dream
TIMOTHY: We have approximately 90 cars at any one time on display.
JON: So they are rotating?
TIMOTHY: That is correct, yes.
JON: So where do you get them from?
TIMOTHY: Some of the cars are owned by the museum, and then we are extremely fortunate we have some owners that have had cars on long term loan here.
JON: These Rolls Royces back here are beautiful.
TIMOTHY: They are, and there are identical, those are Phantom Five Rolls Royces, just money alone would not allow you to own one of those, you had to be head of state royalty.
JON: The proper class.
TIMOTHY: That is exactly it. Those are the only two 2 door in existence. We have the 1952 Ferrari that Phil Hill owned personally and drove up to Pebble Beach.
JON: So we are on the next level right now, kind of the sexy car level. Not that the sports cars aren’t sexy, but tell us about what women say when they come up here.
TIMOTHY: When they look at the cars, they like it because they are just beautiful cars.
JON: And they are sexy.
JON: There are a couple of ones that really stand out here, first of all, that one over there has got to be the oldest care you have.
TIMOTHY: That is. That is our oldest original car, it is a 1906 Cadillac.
JON: This looks like it is out of the George Jetson era, this is really cool, it looks like a spaceship.
TIMOTHY: Of these 5 cars, the 3 we are looking here, the 3 Alfa Romeo, possibly, historically the most significant trio of cars out there.
JON: So you say that you do rotate the cars, but the Mona Lisa doesn’t leave.
TIMOTHY: That would be a tough one to rotate. If somebody comes to see that and it is not here…that has been at the museum since we opened. It’s a great car, and looks wonderful, gets everybodys attention and we are extremely proud of it.
06:07-06:08 Next Stop logo
06:10-06:14 JON: Coming up on Next Stop, a beautiful wine country resort, and some local flavors.
06:15-06:16 Next Stop logo
06:18-07:02 JON: Nestled in the serene Livermore Valley lies a little piece of heaven, also known as the Purple Orchid Wine Country Resort and Spa. Before we learn about this award winning property, they are going to put me to work picking olives. Derek, I’m Jon, nice to meet you.
DEREK: Likewise. So we have these buckets, and when you hand pick its basically you are just raking the olives off the tree into you rbuckets.
JON: They almost look like grapes.
DEREK: They do, manzanilla, it’s a spanish varietal, but they also make a really nice big robust oil.
JON: So the orchards very cool, but your property is very stunning. let’s go explore.
DEREK: Alright, lets do it.
07:09-09:08 JON: I love your property, one thing that stands out big time to me is the roses, this time of year-they bloom all the time?
DEREK: Yeah, from about February through November, we have the beautiful California sun.
JON: That’s crazy. This property is so peaceful, away from everything. You have 10 rooms, and each one is a little bit unique. Your bedding is unbelievable, I have never slept in such comfortable bedding anywhere in the world.
DEREK: They are soft, they are luxury. That’s what we try to do here, even though it is out in the country, it’s a country setting, our bedding, it’s one thing we have really invested in. Being in wine country, we have a lot of great support in the wine country community, and what Livermore needs is a wine country experience, and that is what we can offer people here.
JON: I spent hours in the orchard picking today, I got really dirty.
RHIANNON: Yes. Great!
JON: So now I want to taste the fruits of my labor.
DEREK: First vintage we labeled Handprints, in honor of all of our friends and family that have had their handprints all over this property not only for ourselves, as well as for our son.
JON: It has a deep meaning, very nice.
DEREK: That is our sons handprints, that is vintage one.
JON: So what we looking for here.
DEREK: Just like wine, you give it a little swirl, and just like wine, you sip it. A little air in.
JON: This is so good and fresh. You just don’t get olive oil this fresh.
RHIANNON: No, this is just a couple of months old now.
JON: Oh my gosh, congratulations.
RHIANNON: Thank you.
JON: Now spas to me are synonymous with wine country. You us have a spa, tell me about that.
RHIANNON: We do, we have an 8 room day spa, It’s a great opportunity to come to wine country, experience what Livermore Valley has to offer. Relax, rejuvenate, enjoy the pool area, and really leave refreshed and ready to go about your life.
09:11-09:13 Next Stop logo
09:14-09:34 JON: Alaska Airlines offers non stop service from Mineta San Jose International Airport to 12 exciting destinations, including Seattle, Portland, Hawaii and Mexico. From Oakland, it serves 6 destinations including Seattle, Portland, and the beautiful Hawaiian Islands. Explore more and spend less with Alaska Airlines award winning service and always find the best fare at
09:35-09:36 Next Stop logo
09:38-11:31 JON: the food scene in Danville is thriving. Tonight we are at Amber Bistro, one of the local favorites. Eric, Danville is an awesome place, this is my first time.
ERIC: Just a small little town in the foothill of Mount Diablo, really quaint little downtown, beautiful boutiques, lots of restaurants.
JON: Lots of restaurant! I think there has got to be a dozen on this street alone.
ERIC: Easily, yeah. All different types of food, so lots of choices.
JON: This place is obviously very popular with the locals.
ERIC: Yes it is. What is unique about it is that is really a neighborhood restaurant for the locals here, but it does bring a little bit of a city sophistication in the menu and the wine program, the bar program, to Danville.
JON: So you are a sommelier by trade. I practiced that word in the car, I got it right?
ERIC: You got it right, you did good.
JON: So this would be awesome for you to live in this community and to see the wine country just growing like this, and being able to pair it with your food, which leads me to the next thing. Let’s pair it with your food!
ERIC: First dish is a fire roasted salmon, nice little spice in there.
JON: Looks good, smells good.
ERIC: Red curry sauce, salmon, artichokes, and what I like to pair it with is a viogner, something that goes well with the spice salmon.
JON: It’s really nice.
ERIC: And on a hot day like this, it’s nice and refreshing as well, so a good combination. And just back by popular demand, it’s alaskan halibut, the season was opened just a little while ago, this particular dish we do a little almond crust. the next one is kind of my little weak spot, I can never get enough duck. The best match with duck is pinot.
JON: When I think of duck, I think of gamey. This is not at all.
ERIC: Not, it is not gamey at all. And really, the duck breast if it a wonderful quality like this, it shouldn’t be gamey at all.
JON: A pleasure to meet you, thank you for having us.
ERIC:. Real nice meeting you.
11:36-11:38 Next Stop logo
11:39-11:44 JON: Up next I get some pointers from a female golf professional, and we have some fun at a local festival.
11:47-11:48 Next Stop logo
11:49-14:21 JON: For you golf enthusiasts, The Bridges Golf Club located in San Ramone is a must. Now Wendy, I’m not very good golfer, I need to learn some stuff. I brought my shoes, and I brought my glove, but I didn’t bring my clubs, because they don’t fit so well.
WENDY: That’s ok. So what we are going to do today is just kind of a rough draft, look and how fast you are swinging the club that will kind of give us an estimate of what kind of shaft you will need. Alright, let’s take a look at your swing. You want kind of a natural arm hang there, so your arm should hang naturally down to the club. Now we’ve also got to look where you are lined up to, you are headed straight for those people over there that are on 17, we probably don’t want to hit them, we want to go more towards the fairway over here.
JON: Hi!
WENDY: That’s alright.
JON: Little better than mine. This is a spectacular location, look at this clubhouse.
WENDY: It’s pretty amazing.
JON: This is just beautiful. So weddings are a huge part of your business.
WENDY: They are here.
JON: It’s about half, right?
WENDY: Exactly, we do about 120 weddings a year.
JON: That’s unbelievable, that like one every three days?
WENDY: It is, yes.
JON: Then golf is obviously a big part of what you do as well.
WENDY: We do, yes, a lot of rounds of golf here.
JON: You’ve got memberships, but guys like me can come and play anytime?
WENDY: We will take you anytime.
JON: Gavin, one of your assistant pro’s loaned me his clubs, so thanks again. Gavin has a good sense of humor.
WENDY: Does he?
JON: Look at this guy!
WENDY: Oh yeah, that’s adorable.
JON: He’s scottish! If it’s not scottish it’s crap! Let’s talk about one of the hardest parts of the game-putting. What do you tell people?
WENDY: I tell people to relax and just trust your swing.
JON: I think we should have a little challenge, because this green looks a really challenging. Winner gets what?
WENDY: A beer?
JON: Fair enough. I like it. (laughs) Oh man! Our balls hit each other!
WENDY: Almost! Alright, you are buying me a beer!
JON: Wendy thank you for your pointers.
WENDY: Happy to help.
JON: One more pointer though. I need to learn to stand like a golfer.
WENDY: Yes, yes you do. So you put one foot on the ground, cross one foot in front of the other, lean a little bit on that putter, hand on the hip.
JON: Like this?
WENDY: You look great!
JON: I like it, thanks for a great day.
WENDY: You’re welcome.
JON: Let’s go get that beer.
WENDY: Love it, thanks.
14:23-14:24 Next Stop logo
14:25-16:09 JON: We are in the heart of downtown Livermore for the 22nd annual Livermore Wine Country Festival. Let’s have some fun! I have never been to a festival with more variety.
RACHAEL: And that is what we want you to go away with. It is really celebrating the location, which is our downtown. The restaurants, the shopping, the arts and crafts, the local beer, the local wine, it’s Livermore.
JON: So I have one request for you, I want you to go ziplining with me, and in exchange, you can put me to work.
RACHAEL: I will totally do it. I am short one beer pourer, you can pour some local beer.
JON: Can I drink it?
RACHAEL: Yes, that will be your pay.
JON: I like it!
STEPHEN: Today we are pouring 3 different styles, we have our tarred blackberry wheat beer, figured today being the wine festival, everyone is out there walking around, a nice cold refreshing beer would be great. We use natural blackberrys in the beer itself during the fermentation, so you taste it, but it’s not overly sweet.
JON: I can taste it. There ya go! Have a little head on your beer, will ya? Since I did such an awesome job pouring beer, I found something more daring that ziplining for Rachael and me to do.
RACHAEL; Next Stop.
JON: Livermore downtown, baby! I’m at probably the most impressive booth in the entire festival, the NBC Bay Area booth. Lance, there is a lot going on here.
LANCE: What we do is incorporate many of our clients as well as some of the franchises that NBC has on their programming. We have football, we have baseball. Alaska Airlines has joined us and we have enhanced our visit from last year, and it’s non stop.
JON: I like what you have going on. You have dancers, cooking demonstrations, you are bringing aloha to Livermore.
16:19-18:20 JON: Festival goers come in all ages, shapes and sizes. We’ve got Jenny here, how old are you Jenny?
JENNY: I’m 12.
JON: And where are you from?
JENNY: I’m from Fremont.
JON: I understand you really want to be on tv, so I’m going to change roles with you, I’m going to give you the mic, and you can interview me. How about that?
JENNY: What do you like best about the atmosphere of this festival?
JON: I just think it is a big celebration. It’s a really nice day, so everybody is out and having a really good time and celebrating their local community, which is lovely.
JENNY: So have you tasted any wine yet?
JON: Not today, it’s a little early yet for me, but I will be tasting wine throughout the day. That is a good question. What about you, have you tasted any wine yet?
JENNY: No, I’m only 12!
JON: haha, I know. Most of the festival activities of course are on the outside, but we happen to have discovered a hidden treasure on the inside, follow me. I love great chinese restaurants, and I expected we probably would find some good restaurants in Tri-Valley, but we have never seen a restaurant with such an impressive wine list. Nick, this is incredible.
NICK: Well you are probably looking at 800 different items, including like, white wine, red wine, dessert wines.
JON: You have a special gift, please share with our viewers.
JON: Bravo! Thank you. What did I tell you, hidden treasure? I think so!
NICK: Thank you.
JON: What a wonderfully colorful and diverse festival. We met some great local, colorful people and very talented. And how about Nick? Opera in a chinese restaurant? Wow. This is just one of the many festivals that happen throughout the year in the beautiful Tri-Valley. For more information on this and other things Tri-Valley go to When Next stop returns, we feature Wold Hamlin and the Front Porch Drifters.
18:24-18:25 Next Stop logo
18:26-18:55 MUSIC
18:56-19:52 JON: Our featured musician is Wolf Hamlin, you saw him on American Idol, you now see him on Next Stop. Wolf, welcome.
WOLF: Thank you.
JON: Let’s talk about American Idol, that must have been an incredible experience for you.
WOLF: It was incredible, a lot of hurry up and wait.
JON: Yeah. That’s how TV is.
WOLF: Dude, you go oh, I’m, I’m not, I’ve got to wait 7 more hours so, it definitely wracks your brain, because now you can gain more and more and more nervousness as the day goes on.
JON: You have a very eclectic band.
WOLF: Very much so.
JON: Businessmen, teachers, winemakers, talk about your band.
WOLF: I got it all. I got my lead guitar player is a teacher, a geology teacher. My other guitar player Carl is a winemaker for a local vineyard that has been around for a hundred plus years. My fiance is one of the fiddle players, I’m lucky she said yes and I didn’t have to pay a dime, worked out good.
JON: But you did though, you had to buy a ring.
WOLF: Well yeah, but I’m talking about like actually just under the table, please, just so my mom’s happy, you know how it goes.
19:53- 20:08 MUSIC
20:09-20:32 JON: Your fans love you guys, you have such a bumping energy.
WOLF: Yeah, it is fun. And you feed off of that, when people are getting excited and you see the excitement in their face, that just makes you want more and makes you want to give them an awesome experience. The only thing that is worth anything in this life is friends, music, good people and good times, Just relaxing and do it.
20:31-20:26 MUSIC
20:27-20:28 Next Stop logo
20:30-20:51 JON: Thanks for joining us on Next Stop from the beautiful Tri-Valley, and thanks to this shows sponsor, Visit Tri-Valley. And to our hotel partners, the Livermore Courtyard by Marriott, and the Purple Orchid Wine Country Resort and Spa. Alaska Airlines, and the Alaska Airlines Visa Signature Card, we love you guys and we thank you for your partnership. Next Stop, where will we take you next? Make good memories, everybody.
20:52-20:54 Next Stop logo
Credits Roll

Next Stop: Amazonas

Next Stop: Amazonas, Top Places To Travel In Brazil

Manaus Walking Tour Including Fish Market And Opera House, The Amazon River via Seaplane, A Resort with a Zoo The Tropical, American Airlines New Plane Design, Jungle Tour at Juma Amazon Lodge, Boi Bumba Folk Music and Culture.














NEXT STOP AMAZONAS-Transcription Season 3


00:00-00:04 Ola, I’m Jon Olson, and welcome to Next Stop, from Amazonas.

Next Stop Amazonas Intro rolls

00:19-00:37 JON: Welcome to  Amazonas, Brazil’s largest state. On this episode we will go deep in the jungle for some adventures, we will tour the capitol city of Manaus by foot and by air, and we will introduce you to an amorous spider monkey. Our local music and cultural scene will blow your mind. All this and more on Next Stop Amazonas. The fun starts now!

00:38-00:40 Next Stop logo

00:45-2:24 JON: Manaus is the capitol of Amazonas, and here we are with Alex, our new buddy, for a walking tour of this beautiful city. We start here, and this guy started Manaus, right?

ALEX: This guy is very famous, because he was the first governor here.

JON: So I like it that not only people hang out in the square here, but actually the dogs come and hang out  too.

ALEX: Yeah, everybody come here, like I said, everybody miss this place, what are they going to miss? Here.

JON: I like this statue, this is cool I like the boats, what does it signify?

ALEX: This monument is for the immigration and the date was November 15 when the Portugal Empire. Do you see the waves?

JON: Sure.

ALEX: Which represent the Amazon river, Negro river and slight waves, the significance of this place here.

JON: So the boats are basically to open this area to the rest of the world through the river?

ALEX: Through the river, they come to Manaus.

JON: Very smart. Alright Alex, let’s see how the locals shop.

ALEX: This is a typical fish from the amazon, called Daqueiro. It is very popular here, everybody buys the fish, and it is good. Besides, it is a lot of fish, like another one of these?

JON: What are some of the larger ones?

ALEX: It’s called Tambaqui.

JON: Tambaqui? What are some things unique to Brazil that we can find in this area?

ALEX: Some fish, and some fruit maybe you cannot find in the U.S.

JON: Lots of unique stuff around here Alex, this is clearly the shopping district.

02:30-04:21 JON: So we’ve got the local station in town, there is 2 TV crews in here fighting for space. No portugese! If he speaks english, I should speak portugese?

ALEX: Yes.

JON: You are right, I’m sorry

CARLOS: Repeat after me.

JON: Repeat after me.

CARLOS: You are a bull.

Crowd laughs.

JON: I’m a horse? I’m a bull? I am! We continue our tour. So we are looking for something fairly unique, I think we have found it. We don’t see this like this, what is this kind of meat?

ALEX: It’s cow beef.

JON: It’s cow? Ok. This is your basic chicken, vegetables, you said vegetables are really expensive here, right, like potatoes are really expensive?

ALEX: Very expensive.

JON: And this is just big goat cheese basically?

ALEX: Buffalo mozzerella.

JON: I love this market, it is something that you guys have that we don’t, but I like it. Obviously you have to find a way to get everything into this market, this is clearly how they do it.

ALEX: That’s right, that’s right. This is the original port of Manaus. They even sleep in these boats.

JON: Nothing like saving the best for last, this is absolutely incredible, the opera house.

ALEX: It is very popular for performances from other countries, such as opera, dinners, dancing, singing, we have every year now.

JON: Eell thank you for the tour, you have a great city. What great memories here, I think we should go explore some more.

ALEX: I hope that people from the cities in the U.S. come to visit us in Manaus.

JON: Why would you not?

04:24-04:26 Next Stop logo

04:27-4:33 JON: Coming up on Next Stop, we see a natural phenomenon by air, and feature Brazils only hotel with a zoo.

04:36-04:38 Next Stop logo

04:39-04:45 JON: When you think of Amazon, you think huge. The best way to see this enormous area is by sea plane.

05:08-06:51 JON: I don’t know how you live on that island, but people are living there. What do they do, just fish?

JAIR: Fish and grow plants for remedy

JON: This must be the Amazon, the Negro and the Amazon meet, you can see the dramatic changes in color. If you wondered where the meeting of the waters was, it’s on the Negro River and the Amazon. That is very dramatic, it’s really something to see. How long is the Amazon river, do you know?

JAIR: To the ocean, about a thousand miles. From here to the ocean.

JON: You can really see the waterways from up here. On the ground you don’t notice how much water there is surrounding the whole city. That is the opera house? That is a gorgeous building. What a fun tour.

JAIR: Oh, it’s great.

JON The best way to see Manaus and the surrounding Amazon, plus the meeting of the water, that is really fantastic.

06:56-06:58 Next Stop logo

06:59-07:13 JON: Brazil is comprised of 26 states, Amazonas is the largest of these states in area, Manaus is the capitol city, and the largest metropolitan area in Northern Brazil with nearly 2.3 million inhabitants. Manaus is located and the convergence of the Amazon and Negro rivers.

07:14-07:15 Next Stop logo

7:17-08:57 JON: We’re staying at the lovely Tropical Manaus, which is much more than your average hotel, it is kind of like a city, it’s huge!

CHRISTIAN: Yes, it is one of the best hotels we have here in Brazil. Everybody knows about the Tropical here in Brazil, it is a favorite, and we have a lot of kinds of rooms, 9 types of different rooms here.

JON: 9?

CHRISTIAN: Yes, we can receive a lot of groups and a lot of people.

JON: So the presidential suite is aptly named, because President Clinton  actually stayed there.

CHRISTIAN: Yes, we’ve received a lot of presidents, the most important is Clinton, of course.

JON: And entertainers too, Schwarzenegger, Alanis Morrisette, your location is awesome, you are right on the beach, right off the beach we checked out yesterday, it was incredible.

CHRISTIAN: Yes, it is an amazing place for leisure.

JON: You’ve got some restaurants here too that are pretty impressive, you’re buffet is very impressive.

CHRISTIAN: Did you enjoy it?

JON: Oh my gosh, the food is incredible.

CHRISTIAN: It’s great, not only for the guests, but the people of Manaus.

JON: One of the first things I noticed when we checked into the hotel of course, is the lobby bar, which is very open, and very fun and inviting, but I love your hallways, they are so long, they are very majestic.

CHRISTIAN: Yes, majestic, and they like it a lot because it is different.

JON: So we always like to find something a little unique about every property we stay at throughout the world, here-the zoo. You guys have your own zoo! Who has there own zoo?

CHRISTIAN: We have it here a perfect zoo, I think it is the only hotel in Brazil that has a zoo.

09:02-10:30 JON: Hello, I’m Jon.

DAISY: I’m Daisy.

JON: Daisy, nice to meet you. I came here yesterday and I saw these animals, and there was this cute little baby running around. I’ve never seen animals like this, what are they?

DAISY: There name is peccary, very common in the amazon rain forest.

JON: So it is kind of like our pig? It’s like a pig in the U.S.? Now you also have some very interesting monkeys, what is your favorite?

DAISY: My favorite is the spider monkey.

JON: Me too! Let’s go check out the spider monkeys. So these are my favorite monkeys too, tell us about these animals.

DAISY: Spider monkey are the biggest monkeys in the Amazon rain forest. Only 2 species, one is living in another state.

JON: One of these monkeys is a movie star.

DAISY: Nina.

JON: Nina! So I know what this guy is, it’s a macaw.

DAISY: She is born in here, but she has a problem, I care for her now, after 14 days in the cage.

JON: You have a very impressive hotel and how many hotels have a zoo? This is so cool. thank you so much for sharing this with us, this is very memorable.

CHRISTIAN: It was a pleasure for us.

JON: Christian, Daisy, thank you so much.

10:33-10:34 Next Stop logo

10:35-10:44 JON: You may be wondering how we got here, since Alaska Airlines doesn’t fly to Brazil. Coming up on Next Stop, you will find out, as we highlight one of their fantastic code share partners.

10:45-10:46 Next Stop logo

10:48-12:57 JON: It’s always a pleasure to meet up with Alaska Airlines partners throughout the world, and on this trip to Brazil, we partner with American Airlines, who is experiencing some amazing growth, some really fantastic changes starting right here, at DFW. What’s next generation?

KEVIN: Yes, we are standing in our first airport, which is the next generation concept design, which is designed around the customer, really improving the customer experience, putting the customer at ease throughout the airport journey as well as keeping them connected. So we have behind us the ticket counter at DFW terminal A1, which features a lot of the latest technology, such as self tagging kiosks. This is a big part of our brand, and who we want to be, which is an airline that is new, modern, fresh, and is really keeping customers connected, keeping customers at ease through their travel journey, and this is  a big part of it, is really elevating the airport experience for our customers here.

JON: As an avid traveler, I am a connoisseur of brand new airplanes, and we’ve got that today with the 777 300.

BRADY: Yes, I think the new American is really  what you are seeing with our 777 300, its, in our first and business class cabins, its 100% wifi seats, direct dial access, its the first for a U.S. carrier, our customers love it.

JON: I noticed there is some good party lighting going on inside.

BRADY: Yes, so another cool feature about this aircraft is it does have a mood lighting system, there is several different settings that the flight attendants are able to do throughout the flight, one of them happens to be the party setting, or the party mode as we call it, it has been very popular, of course it has our brand colors of blue and red.

JON: Your coach isn’t so bad either, you have your own private screens in coach.

BRADY: For myself included, who would be flying in the main cabin, we didn’t leave any stone unturned, and so we really paid a lot of attention in our main cabin, and that was really our goal behind this aircraft, and I think we hit a home run on that.

JON: I think you did too. Now I am in the market for a new car back home in Honolulu, but I am thinking…why not just skip right to one of these planes, how much would this set me back?

BRADY: Well, list price, lets say about 110 million.

JON: Chump change!

BRADY:Chump change, but it’s well worth it, and you will get there faster, I promise.

JON: Brady, thanks for taking us to Brazil.

13:01-13:03 Next Stop logo

13:04-13.25 JON: Alaska Airlines has an award winning mileage program, and is proud of it’s partnership with American Airlines, which serves over 250 cities and 40 countries worldwide. You can visit amazing places like Brazil! take advantage of the bonus miles issued on approval of the Alaska Airlines Visa Signature Card, and start planning your next adventure today. For more information, visit

13:26-13:28 Next Stop logo

13:29-13:34 JON: We are deep in the amazon, about 3 hours outside of Manaus, at the Juma Lodge, for some jungle adventures.

13:52-14:16 JOAO: OK Jon,, we will start our hike from now. Basically, some recommendations along the way, just look before you touch any type of trees, sometimes we have spiky palm trees, but basically, some parts about of the palm trees help survive how we use our ocean and the forest, so we will learn some techniques, how we climb the trees, which is the material to use and many things to be using along the way. Welcome to the jungle, lets do it!hank you.

JON: Thank you.

14:22-18:06 JOAO: Well now we are arriving into a place that I would like to show you how we have this knowledge from our ancestral people for a long time. This here going to be pulled in this direction. Look, when I pull it this direction here, it will want to remain, it’s stuck back, look. So we do it here, we swaggle it like this.

JON: Oh wow. Voila! Didn’t expect that to happen!

JOAO: Yeah. So this is the one we use to make our roofs, principle, so Juma Lodge and the other local natives homes are done out of this here.

JON: So I am about to be anointed Jon of the jungle.

JOAO: There he is!

JON: I am now Jon of the jungle!

JOAO: King of the rainforest, yeah! You can use this here, it is a special palm tree that gives a lift for us.It’s always good to grab it. You grab it, it goes up, it goes up

JON: Awesome!

JOAO: You see how we did it, right? You put it between your ankles like this, yes, yes. OK!

JON: And that is how it is NOT done!

JOAO: So here we have a species of a monkey that is called a Howler Monkey, it is a baby.

JON: It is a howler monkey, that is the noise they make.

JOAO: Yes, in this area where we are, we have the black ones and the tail is very strong, you can see.

JON: I can feel it wrapping around my neck right now. So how long has Juma Lodge been in existence? This is a very cool place.

JOAO: Over 12 years at most. Juma Lodge is very simple, very rustic.

JON:  So where is the piranha? I’ve never fished for piranha.

JOAO: So we have a little surprise, we will go and look for them. We will choose a spot  at a flooded woodland, where the water now is coming up. There in maybe a small one.

JON: Oh, check it out!

JOAO: Well, this is a small one, a black one. Well just take a look and see what this can do in a snap, in seconds when it closes its mouth. Everything that it bites, the expectation is to take a whole beef.

JON: Todays adventures at Juma Lodge were both fun and informative. Tonight, we’re going caiman hunting. Joao is up there looking for caimans right now, we’re hunting caimans in the amazon! This is crazy, wow, unbelievable!

JOAO: He is well camouflaged in the vegetation, you can see you didn’t really realize it was under. Hold out your hand there firmly, good, great.

JON: You could basically make a handbag or something out of this, right?

JOAO: Yea, it has been used for a while as belt, wallet, shoes. Now it is very strong.

JON: Whoa! That will get your heartbeat flowing! You do a great job sharing your culture, obrigado.

JOAO: Thank you so much. Your welcome, my pleasure once again.

18:09-18:10 Next Stop logo

18:11-18:18 JON: Coming up on Next Stop, we attend a Boi Bumba rehearsal. What is Boi Bumba? Stick around and find out!

18:20-18:22 Next Stop logo

18:23-18:53 JON: For our local music and cultural scene on Next Stop from Manaus, we are at a rehearsal for Boi Bumba. It’s crazy in there  right now. Before we talk about what is going on in there, what is Boi Bumba?

JOAO: Boi Bumba is a cultural evolution that has parties. It is an island in the middle of the Amazon River, so it is very interesting, so it comes to Manaus and they all get together, and it is an explosion of culture. It is an explosion of movement, music and dancing, it is wonderful.

19:11-20:03 JON: Explosion is a great way to put it, this is crazy, pandemonium, it’s way more than just the musicians though, the communities come together and it is a big competition, talk about that.

JOAO: Ok, the competition is between two bois, ok? Boi Bumbas. The red one, and the blue one.

JON: So when the competition isn’t happening and they are not practicing and rehearsing, do the two sides meet up and have a beer?

JOAO: No, never.

JON: This is really serious. This guy in there right now that the people love singing, who is that guy?

JOAO: Ok, that guy is blind. He is considered the emperor of the musicians, he is the most famous singer of all the Boi Bumba expression.

20:22-20:55 JOAO: Wherever we go to promote Amazonas, we take a dancer, a couple of dancers from Boi Bumba, and it is very interesting, when they start dancing, everybody goes along and tries to do the same thing, but they don’t have the coordination, it’s quite difficult to get along with them.

JON: I was watching and trying to do it.

JOAO: They have lots of movements, and have to play with their hands, play with their legs, you know? And their expressions, they express everything that we have, like ancients. So it is different, people love it, and they come to these parties every year.


21:29-21:30 Next Stop logo

21:31- 21:51 JON: Thanks for tuning into Next Stop from Amazonas, Brazil. Obrigado to this shows sponsors, American Airlines, The Tropical Manaus, the Juma Lodge and Amazonas Tours. Thanks also to our title sponsors and very good friends, 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

Credits Roll






Next Stop: Orlando

Hang Gliding at Wallaby Ranch, Wrestling Alligators at Gatorland, Boggy Creek Airboat Ride, The Ravenous Pig Gastropub, Organic Beer Tasting at Orlando Brewing, Lake Buena Vista Resort, Music of Sailor 1942


Wallaby Ranch

Wallaby Ranch offers year-round Discovery Tandem Flights and hang gliding instruction. We are located just outside Orlando in sunny central Florida. We use the latest tandem aerotowing techniques to provide the safest, most enjoyable hang gliding experience possible. Wallaby Ranch offers a truly unique atmosphere for visitors, students, pilots and their families, and friends from around the world.g Gliding at Wallaby Ranch



Wrestling Alligators at Gatorland

For more than 60 years, Gatorland has been creating Fun, Smiles, and Special Memories for millions of visitorswho have entered through its world-famous gator mouth entrance. Located between Orlando and Kissimmee on the South Orange Blossom Trail, Gatorland is one of Central Florida’s classic attractions, and provides a unique and natural alternative to the larger theme parks of today. Founded by the late Owen Godwin in 1949, and still privately owned by his family today, Gatorland is a 110-acre theme park and wildlife preserve, combining “Old Florida” charm with exciting, new exhibits and entertainment.



Boggy Creek Airboat Ride

The Florida Everglades in south Florida are known worldwide as the location to go out on an airboat tour. It took years of talking to journalists, travel agents and customers to open up the awareness that the headwaters to the Florida Everglades actually start right in Orlando. They were able to finally make visitors realize that with their few precious vacation days Boggy Creek’s central location still gives them a chance to see the “Real Florida” only minutes from Orlando’s attractions.



The Ravenous Pig Gastropub

The gastropub is an idea fresh from across the pond. Start with a traditional pub experience, add a passionate culinary team and pair with an elevated dining experience—and you’ll get fare that is as delicious as it is unique.



Lake Buena Vista Resort

Lake Buena Vista Resort is the preferred Orlando Resort of thousands of Orlando visitors every year! Our luxurious Orlando Resort offers fully furnished one, two, three and four bedroom condo style hotel suites in the heart of Orlando, Florida.



Organic Beer Tasting at Orlando Brewing And Music of Sailor 1942

Orlando Brewing beer is the only beer around declared “Fresh From Florida” by the state’s Department of Agriculture. It is also never pasteurized and therefore must remain cold.

At Orlando Brewing we love all things local, organic and sustainable. That’s why our six-pack holders and plastic cases are recyclable and reusable, while our sampler flight trays are up-cycled wooden pallets. It’s also why we donate our spent grains, which are 100% certified organic and high in fiber and protein, to local and organic farmers in the surrounding area to be used as feed, helping to sustain our community’s local and organic agriculture.


Sailor, 1942

Sailor, 1942 in a rich mix of folk, indie, blues, punk rock, soul, and youth.

Formed in early 2012, Sailor 1942 started out as a simple solo acoustic project; but soon after recording their debut album with several different instruments Sailor 1942 has since grown into something much more. With a live performance that brings the best of indie and folk together, Sailor 1942 is the band to keep a lookout for.


NEXT STOP ORLANDO-Transcription Season 3
00:00-00:04 JON: Hi. I’m Jon Olson and welcome to Next Stop, from the theme park capital of the world.
00:19-00:36 JON: Welcome to Orlando, Florida. On this episode of Next Stop, we will visit the longest continuously running theme park in Central Florida. We’ll soar high above the Wallaby Ranch, and we’ll get up close and personal with untamed nature in the Everglades. All this and more playful personalities on Next Stop Orlando. The fun starts now!
00:37-00:38 Next Stop logo rolls
00:43-03:48 JON: I’ve jumped out of airplanes, I’ve jumped of mountains, I’ve swam with sharks and sting rays. Today, hang gliding at Wallaby Ranch.Check that off the bucket list! There are many beautiful places to hang glide around the world, but there are very few places to learn. Wallaby ranch here in Orlando is one of those places.
MALCOLM: Kind of a hang gliding kibbutz of sorts you know, we have a lot of fun and we sort of live, eat and breathe hang gliding, which is a great environment for someone who wants to come and learn.
JON: This is kind of the mecca for hang gliders from around the world, everyone wants to come here, why is that?
MALCOLM: Well, we are actually famous for being safe, you know? Hang gliding has a reputation out there and people are afraid of it, and if they research it much they will find out we have an unbelievably good safety record.
JON: 100%
MALCOLM: In all that time, we’ve never put a scratch on the soil.
JON: What is the process in learning, what am I going to do here?
MALCOLM: Well you get in the harness with the instructor, there is 2 harnesses that both hang from the center of gravity. Lay down in here and your feet are completely off the ground, on the wheels, and you take off behind the airplane and you follow them up to 2,000, 2,500 feet, he gives you a signal and you release the rope and your gliding around, and at that point, it is just like you have launched off a mountain.
JON: Wooo!
MALCOLM: Alright, we are in the air.
JON: This is awesome!
MALCOLM: Since the advent of aero towing, ultralite has evolved to the point that you can tow them, it has made teaching a lot easier. Feels pretty nice, huh?
JON: It feels great. What a freeing feeling.know?
MALCOLM: Hang gliding is fun, it’s not about being scared, you know? We will just go to the down wind edge of the field here and we will finish up with a little figure 8 approach.
JON: Haha, the eagle has landed!
MALCOLM: What do you think?
JON: That is fantastic! That is the best way to start a day, oh my gosh.
MALCOLM: None better. You did great!
JON: You have so many people that have come here for the first time and have stayed.This is like a commune, in a good way. There are so many people that just eat, breath and sleep hang gliding, but everybody has a function on this property as well.
MALCOLM: Sure. Somebody is cooking, somebody is fixing airplanes, somebody is teaching.
JON: So what is the greatest part about Wallaby Ranch to you?
MALCOLM: Everyday I am taking someone else up, that is the biggest motivating thing for me to do tandems, that is the biggest motivating thing for me to start this place in the first place, is my love of taking up people that have never been before.
JON: That is one of absolute coolest things I have ever done in my life, and if you guys want to check this out, I think there is a website somewhere you can go to.
03:53-03:55 Next Stop Logo
03:56-04:01 JON: Coming up on Next Stop, the oldest theme park in Central Florida, and a lovely Orlando resort.
04:02-04:03 Next Stop Logo
04:04-7:56 JON: Gatorland is the alligator capital of the world, combining old Florida charm with new exciting exhibits and entertainment. I’m Jon Olson.
TIM: Hey Jon, welcome to Gatorland.
JON: It’s good to meet you. Now, Karen from Visit Orlando says you have the most interesting title in the state of Florida.
TIM: Well, it is the Dean of Gator Wrestling, but I don’t want that to impress anyone.
JON: I’m impressed!
TIM: I’ve been doing this for about 40 years. What it really means is when I get down on a gator I just can’t get back up, so there you go, you get a title. You ever wrestle a gator?
JON: I never have.
TIM: Let’s do that and a few more things, we’ve got a lot of stuff here at Gatorland.
JON: I’m following you.
TIM: Alright, come on. This is one of our favorite alligators. He was a wild alligator down in Hillsboro County. Thats a boy.
JON: That’s Chester.
TIM: Come here Chester, there ya go.
JON: Ooooh!
TIM: What you see right there is about 3,000 pounds per square inch.
JON: What are we doing here?
TIM: We’re going to go right in here, and we are going to walk at them kinda slow, but they are probably all going to turn and run, I hope not. Walk that at them. don’t be hesitant, just walk straight at them. Se, when they don’t run, that means they are going to attack.
JON: OK, great!
TIM: Can you stand up and smile for me today? Come here, lift your head up, hey buddy.Yeah.
JON: That is not a friendly noise.
TIM: Jon, we’re going to put you on one of our wrestling gators. Now you’re going to also give this a shot. Brandon, why don’t you go ahead and get his tail, now as he pulls him back, and as he’s pulling, he’s watching the gators mouth because they can spin and bite.
BRANDON: Now get on his back, get both knees right over the seam, now you hold him right around the tape here, cover it up and there you go, you’re on an alligator.
JON: This is a first. Whoa!
TIM: I was told this is one of your favorite animals.
JON: Yeah, love them! He can get in my hand
TIM: I’m going to drape him here. No, he is a very friendly snake. again, one of our reptiles of concern here in Florida, it’s a Burmese python, and there is reportedly thousand of these down in the everglades South Florida. This is a Chilean rosy haired tarantula, very delicate, isn’t it? It’s a different feeling.
JON: It’s very different. Especially when you can’t see what they are doing. Very calming feeling.
TIM: It’s just crawling. I’m going to just leave you with that one.
JON: So this is the oldest continuous theme park in the state of Florida.
TIM: We’ve got thousands of alligators, crocodiles, a zip line, an alligator breeding marsh that is absolutely full of natural wildlife, natural birds, so there is just something to see for everybody, if you are a nature lover or you want some of that thrill side of it.’SO who’s your girlfriend?
TIM: This is Holly, she came to us through the pet trade industry. give Jon a kiss, Holly. There ya go, now get up here. She’s a Malucan cockatiel
JON: Tim, I can not thank you enough for a memorable afternoon. What a pleasure.
TIM: I had a great time, you were a great sport. and you ar enot going home with any extra holes, that is a succesful day around here.
JON: Thanks for having us, it was a pleasure to meet you.
TIM: Come back soon.
JON: Thank you so much, take care. Think TIm’s going to miss you? You are coming home with me buddy!
08:01-08:02 Next Stop Logo
08:03-08:21 JON: Alaska Airlines invites you to explore more amazing places like Orlando, Florida, where you can fly non stop from San Diego or Seattle. Take off with your travel information at your fingertips with their new travel app, where you can manage reservations, book a flight, or even make a seat change. For more information on this useful app, go to
08:22-08:23 Next Stop Logo
08:24-10:38 JON: Our Orlando home is the Lake Buena Vista Lake resort, Village and Spa, and village is a very appropriate word for this place, it is a village. Now Daryl, you’ve been here from the beginning.
DARYL: Correct. we started with 2 buildings originally, the mall was next door.
JON: It must be amazing to see what it has become today for you.
DARYL: It is, It’s a child that has grown, so it’s pretty impressive. Once again, I’ve been here since the beginning.
JON: And a lot of variety for the families that stay here.
DARYL: Absolutely. We’’ve got 2, 3 and 4 bedroom units that will fit any size family.
JON: Now it is a village, there is a lot going on here, but one of my favorite things is the pool.
DARYL: The pool is zero entray, it was built for families., The pirate ship is our biggest thing, it’s our number one focus., everyone sees it and goes oh, and the kids go looka the ship, look at the ship, so it is pretty impressive.
JON: The location is excellent, you are close to so many theme parks, you’ve got a nice mall with designer brand shops next door.
DARYL” A couple of weeks ago I awas walking by the pool and a gentleman said ‘Are you the manager’? and I said “Yes, how can I help you’? and he said ‘ I just want to thank you; I said ‘Absolutely, you know, I’m glad you are enjoying your stay and everything He said ‘I want to thank you, because when I came down we were going to do all the parks, and we did the parks the first day and after that the kids got in the pool and said they didn’t want to go to the parks anymore, they just wanted to stay in the pool ’ so hence, he saved a lot from going to the parks all day.
JON: So he hung out in the poolside bar all day, the kids were in the pool, I’m guessing his wife was in the spa. Tell us about the spa, it’s a really nice spa.
DARYL: The spa is 6,00 square feet, full service for hair, nails, manicure, pedicure, different styles of massage, it’s very nice.
JON: We have frequented the place next door, you’ve got a very authentic Irish pub with excellent food.
DARYL: Frankie Farrells is another key feature, it is our one main restaurant on property, huge portions, great prices, and a really good atmosphere, it’s got a authentic irish fell in it.
JON: It’s excellent. You’ve also got a general store, you’ve got a fitness center, this place really has it all.
DARYL Yeah, it’s as you said, it’s a village, so we try and incorporate everything that the guest would need so they really, besides having to go to the park, they don’t have to leave.
10:42-10:43 Next Stop Logo
10:44-10:49 JON: Up next, we experience nature at it’s finest, and Orlando’s Ravenous Pig.
10:50-10:52 Next Stop Logo
10:53-14:14 JON: Today we experience the untamed wilderness of the Central Florida everglades with Boggy Creek Airboat Rides. Tell us about this boat, how does this thing work?
JOHN: Basically, it’s relatively simple as far as mechanics goes, you have your big block chevrolet, so basically all you do it this little pedal right here, you hit that when you are ready to go, your steering is right here, this right here is a hard left, this right here is a right.
JON: So what are we hoping to see today?
JOHN: We are going to see as much as we can possibly find. Gators hopefully, preferably, and any other wildlife that’s going to contribute to what we do. They are not on the payroll like I am though, so there is no guarantees. Up over here guys we’ve got ourselves about a 10 or 11 foot male alligator, and if you look directly behind where his head is, you see the grass is kind of layed down, that is kind of his little spot that he’s chosen to come up and sun himself to get his body warm. Now this is a perfect angle too, you can see the distance between the nose and the eyes on this gator? Whatever that distance is in inches, will translate over into feet.
JON: That is crazy going through that grass, it goes against all principles of boating.
JOHN: Yeah, it’s um, I see it all the time, the first time people that have been in a boating background see that, you can see the look of total terror on their faces, and then they are like, that was kinda cool, do it again, do it again! That one right there we are going to say is about 4 or 5 years of age.
JON: Does the hissing mean he likes us?
JOHN: The hissing means he wants you to just reach out and touch him. Pet him, come on now, be my buddy. No, I don’t want you to do that. Honestly, even a gator of about this size has a bite equivalent of to that of a pit bull.
JON: OK, no.
JOHN: Over here, off to your left, on the very top of the cypress trees, off to the left hand side, it you look, you not have one, but you actually have two, there is a pair of breeding bald eagles there on the left. This county actually has the highest concentration of breeding and nesting bald eagles in the entire state of Florida. There is 20 just around the outside of this lake alone. Come on little one, come on buddy, mama, help him out, you can do it. Come on buddy we’re pulling for you.
JON: What kind of birds are these?
JOHN: We’ve got a breeding set of Sandhill Cranes, and there is a set of two freshly newborn babies that have hatched out in the last few days.
JON: They are already playing, man, look at that!
JOHN: A little sibling rivalry going on there.
JON: John, this is nature at it’s finest, unspoiled nature.
JOHN: Yes, it certainly is. This is basically what the real Florida is. You come out here and enjoy what the real beauty is. This is basically the way it would have been 50 or 60 years ago, before there was any intrusion of people, theme parks, and anything else. Coming out here givve you a little taste of what this place use to be like a hundred years ago, what our grandfathers would have seen.
JON: What a wonderful experience, thank you very much.
JOHN: My pleasure, I appreciate you coming down and sharing this with me.
14:20-14:22 Next Stop Logo
14:23-14:44 JON: Orlando Florida us one of the top domestic and international meeting and vacation destinations in the world. To plan your dream vacation to Orlando, we recommend you check out this website is loaded with helpful information to help your family plan a vacation with memories to last a lifetime.From discounted theme park tickets, to sample itineraries, has got it all.
14:47-14:48 Next Stop Logo
14:50-16:43 JON: The Ravenous Pig is located in Winter Park, one of 6 dining districts in Orlando. It’s a gastro pub. What is that exactly? Let’s find out. We’ve filmed all over the world. We’ve talked about gastronomy in Mexico, we’ve featured a gastro pub in Sydney, Australia, but I still don’t know what gastro pub really means.
JAMES: What gastro pub means to us, or what we first envisioned when we first decided to open was a pub atmosphere that focused on food first.
JON: It’s called the Ravenous Pig, but you don’t just serve pig.
JAMES: No, we are almost 50/50 serving seafood and meat. We do everything.
JON: So what do we try here?
JAMES: We should probably start here, this is a chicken and pork truffled sausage, with a house made mustard underneath here, a head cheese, which is a braised pigs head rolled up and then sliced. In front of you is one of our appetizers, it actually scallop and pork belly, so that is a seared diver scallop, and then a piece of porl belly.
JON: I’ve never had anything like it.
JAMES: It’s very cool, I like it a lot.
JON: It’s really good. So you are not only well known for your food, but you are also well known for your cocktails.
JAMES: Jaime heads up our bar, she is fantastic. I really suggest your next stop here moving right up to the bar and seeing what Jaime has to offer.
JON: Twist my arm!
JAIME: This is our house infused bacon bourbon, so we actually rendered bacon fat and mixed it with house infused organic maple syrup,. then we mix it with a little bit of vanilla extract, orange bitters, top it with soda and serve it with candied bacon.
JON: Everything is better with bacon.
JAIME: Of course.
JON: Why should our viewers come to the Ravenous Pig?
JAIME: I guess the number one reason is that I can’t think of any reason why you shouldn’t.
16:46-16:48 Next Stop Logo
16:49-16:55 JON: Coming up on Next Stop, our local music segment, and some tasty Orlando brew.
16:57-16:59 Next Stop Logo
17:01-19:27 JON: For our live music scene in Orlando, we are at the Orlando Brewing Establishment which is my new favorite haunt. This place is awesome John, I love it man, thanks for having us.
JOHN: No, thank you.
JON: Now I love 3 things about this place. I love the bear. I love all the stuff on the wall, but I especially love the big american flag. What’s up with that?
JOHN: It’s the flag that was used for the opening ceremonies of our theater downtown, it was a big high rise and everything, and when they were done with the ceremony, they decided they were going to throw the flag away. Well, the foreman of the job said ‘No, no, no, no, I’ve got a friend who know what to do with it’ and so he brought it down here and we hung it on the wall.
JON: Fantastic
JOHN: So it’s been flown once.
JON: Only once, and now it stays on your wall proudly.
JOHN: Forever and ever.
JON: everything else on your wall, you’ve got some crazy signs up there. What is your favorite one?
JOHN: I think the reason I get up in the morning is beer.
JON: That one? Every afternoon? The reason I get up every afternoon is beer?
JOHN: Yeah, afternoon. Yep.
JON: I like that one too. Let’s talk about your beer, because it’s really good, it’s also one of the true organic breweries.
JOHN: We are one of ten in the United States of the world there are the 3 beers that we have, that is the imminent domain, that is a malty, a very malty beer, then we have the blonde, the blonde is our most popular, it’s very light, it is about 4 or 4 ½ percent alcohol.
JON: I can see why. Now this one, I love the name.
JOHN: That’s Hopgasmic
JON: Hopgasmic!
JOHN: That was the end of the year beer, we converted from non organic hops to organic hops.
JON: I like this beer a lot.
JOHN: So that is the last beer we made with non organic hops.
JON: I like it, that’s excellent
JOHN: Everything we make now is from 100% organic hops
JON: So you guys feature live music.
JOHN: Yes we do, I like music, I really enjoy music. We’re the original original music venue in Orlando.
JON: I like it, and that goes basically for our band tonight, Sailor 1942
JOHN: Yes.
JON: Their music is old school ,but very young kids.
JOHN: They are, umm, they have a very unique way of looking at the world, they are kind of what you would expect in the Bob Dylan age of folk.
20:34-20:47 JON: Do you ever get up and sing with the band?
JOHN: Um, one time.
JON: Ha ha! How did that work out for you?
JOHN: I’m not sure, I think it’s on youtube.
JON: I’m going to look for that, I’m definitely going to look for that.
21:20-21:21 Next Stop Logo
21:22-21:51 JON: Thanks for tuning in to Next Stop from Orlando. In addition to theme parks, we hope we showed you some different things to do here in the Orlando area. Also a huge thanks to this shows sponsors, Visit Orlando, and the Lake Buena Vista Resort Village and Spa. And a special shout out to florida Dolphin Tours who hooked us up with Orlando Magic tickets, thanks guys. Thanks also to our shows 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.
21:52-21:53 Next Stop Logo

Next Stop: Guadalajara

City Tour Via Horse & Buggy, Day of the Dead Culture, Traditional Mexican Rodeo,Tlaquepaque Art Tour,Town of Tequila,NH Hotels, El Parian Restaurant, Music of Mariachi Tlaquepaque.



Next Stop: Washington D.C.

Madame Tussauds Wax Museum, Segway Guided Tour of Downtown DC, International Spy Museum featuring a James Bond Car, Newseum, Mount Vernon George Washington’s Estate, The Madison Hotel, Bobby Parker Guitar Blues Legend at Madams Organ.















Season 3


00:00-00:05 JON: Hi, I’m Jon Olson and welcome to Next Stop, from the city with the ultimate american experience.

00:06-00:19 Next Stop Washington D.C. title rolls

00:20-00:30 Welcome to Next Stop from our nations capitol, Washington D.C. the ultimate american experience. On this episode of Next Stop, we will experience monuments, museums, local music and so much more. The fun starts now!

00:31-00:33 Next Stop logo rolls

00:34-00:39 JON: One of my favorite things about hosting Next Stop is that I get to try new things. Today, we are going to tour D.C. on Segways.

00:43-01:32 JEFFREY: Alright guys, welcome to Bike and Roll, if you guys just gather around we are going to go over a few things about the segway, my name is Jeffrey, I will be your guide this afternoon.Once you get on its a fairly intuitive machine, but there is a small adjustment period, you just want to step on one foot, and then the other and it will balance like that. ANother important thing to notice when you are getting on the segway is where your feet are. If your feet are too forward, your segway is going to automatically go forward, if your feet are too backwards the segway is going to automatically go back. You want to just step up upon the platform here? Yeah.


JEFFREY: Oops, there you go. You good?


JEFFREY: Alright, then so come back. Oops, you turn it. Alright Kelsey, this direction here, good.

01:38-02:40 JEFFREY: Alright, everyone is feeling good? Let’s go! So this is the navy memorial here, we have 4 different fountains, representing  4 of the different oceans. The memorial itself, there is one statue over there that is called the Lone Sailor that represents anyone who has ever served, is serving, or will serve in the United States Navy. I can tell you guys a little bit about the Canadian Embassy if you want. It was opened in 1988, it is a very fancy building, a very expensive building, you have got 12 columns around here, around the whisper room which is the echo chamber that we’ll go up to in a minute, and if you make loud noises…

JON: Stress buster! Echo! Woo!

JEFFREY: You can hear it echo throughout the chamber.

02:46-03:48 JEFFREY: So this is the United States Capitol Building, some people think it is the White House, they are wrong. So, originally, it was a much smaller building, you can see the lighter colored marble here represents the original building. The statue on top is called Freedom, it is facing east, as it goes people say so the sun will never set on the face of Freedom. So this is the Smithsonian Castle, the castle now functions as a visitors center, you can go in and get information about the different museums, where to go, to plan your trip.

JON: What is your favorite aspect of about D.C.?

JEFFREY: One of the things I like about D.C. is that it is a planned city, it is laid out in a grid.

JON: This is a beautiful city, it is planned very well, and what a great way to see it. Copenhagen might be the city of bikes, but Washington D.C. is the city of segways.



STEPHEN: This is our 10th year in business, and we mostly did bike tours and bike rentals, and when I started I had 50 bikes and now we have 700.

JON: Whoa.

STEPHEN: And so now I have 10 segways, and we’ll see how many I have in 10 years.

03:52-03:54 Next Stop logo rolls

03:55-04:08 JON: Ranked 7th on the list of America’s favorite architecture, the Lincoln Memorial honors our 16th US President, Abraham Lincoln. It has been the site of many famous speeches, including Martin Luther Kings 1963 speech, I Have a Dream. The memorial is administered by the U.S. Parks Service, and it open 24 hours a day for your enjoyment.

04:09-04:12 Next Stop logo rolls

04:13-04:46 JON: We are at the Presidents Gallery by Madame Tussauds in Washington DC, the only location where you can get face to face with all 44 US Presidents. Before we meet the presidents, Henry, lets meet this lady, Madame Tussauds.

HENRY: Madame Tussaud was born in Strausberg, Germany in 1761. She got her start making wax figures for the first royalists death masks, that’s how there is 14 attractions all around the world.

JON: So what is different about the Washington DC location?

HENRY:  The Washington DC location is more interactive, has 44 presidents, only place you can meet them.

JON: And learn a lot about the history.

HENRY: A lot about the history.

JON: LEt’s go meet the presidents.

HENRY: Let’s go meet them.

04:51-06:46 JON: So obviously I know who this guy is.

HENRY: The father of our nation, George Washington.

JON: He was the only president unanimously elected by the electoral college.

HENRY: I bet you didn’t know after he was elected, he only had one tooth left.

JON: I did not know that.

HENRY: Yep. He refused to wear dentures, he actually wore false teeth, false teeth that were made out of hippopotamus, human and elk teeth.

JON: You’re kidding?

HENRY: No, I’m serious.

JON: Henry, these are so lifelike, the size is accurate, the attributes are accurate, how are they made?

HENRY: Well, evidently there were no sittings, because all of them are deceased, so they used watercolors, watercolors and sketches to make their figures, there were no video’s, anything.

JON: How long does it take to make one of these things?

HENRY: About 6 months.

JON: So I saw the special on HBO on John Adams, he was a feisty guy. What else can you tell us about him?

HENRY: Well he was the first president to live in the White House, I bet you didn’t know that.

JON: I did not know that. There is something else about these two, they both died on the exact same day.

HENRY: The same day, sounds like a conspiracy to me, but I’m not going to say anything.

JON: What are the odds of that?Ah, one of my favorite presidents.

HENRY: Lincoln, Abraham Lincoln. Here we go, Abraham Lincoln, the first president to be assassinated while in office.

JON: So you have other figures that weren’t presidents?

HENRY: We have a lot of other figures, such as Rosa Parks. Oh.

JON: I’m not going anywhere, Rosa didn’t.

HENRY: Me either.

JON: I’m not afraid of the police. From civil rights to a lunar landing.

HENRY: Lunar landing. Buzz Aldren and Neil Armstrong.

JON: Look mom, I’m on the moon! To present day, Michelle and Barack Obama.

HENRY: Michelle and Barack, the head game.

JON: What a fun job you have.

HENRY: Fun job, you get to meet a lot of great people, including yourself.

JON: Likewise, great to meet you Henry, you too Barack, Michele.

HENRY: Hey, that’s my woman!

06:47- 07:09 JON: Now let’s learn a few fun facts about some of the other presidents.Like did you know that President Reagan began his career as a radio sports announcer in Davenport, Iowa? President Ford received offers to play for the Green Bay Packers and the Detroit Lions? President Eisenhower was the first president to have his inauguration broadcast on television. My fellow americans, I want to thank Henry again for a wonderful tour, now it is time to party with some celebrities!

07:19-07:20 Next Stop logo rolls

07:21- 07:26 JON: Coming up on Next stop, we visit two world class museums in our nations capitol.

07:29-07:31 Next Stop logo rolls

07:32-07:43 JON: Washington DC has a wide variety of wonderful museums Today we are visiting Newseum, featuring over 5 centuries of news and the international spy museum, celebrating the wonderful world of international espionage.

07:50-08:39 CARRIE: We are one of the only museums, I would venture to say the only museum in the world, who changes an exhibit daily. These are our front pages, they are daily front pages, they are from all 50 states and a selection of countries around the world, they change every day.

JON: What are the highlights that we should definitely check out?

CARRIE: Well you are going to definitely want to check out the Pulitzer Prize photography exhibit. The gallery there features photographs from all the Pulitzers winners, as well as some of the cameras used by the photographers, and it is a great place where you can really dig in and learn about not just see the photo itself, which is amazing and resonate enough obviously having won a Pulitzer, but you can dig in and get the story behind the photograph, get the journalists, the photo journalists view and understand what was going on, how they were experiencing things.

08:48-09:26 JON: What else should we see?

CARRIE: So, you want to see the Berlin wall. We have 8 pieces of the original Berlin wall on exhibit here in Washington.

JON: I don’t think anyone alive today in our generation will ever forget the horrible tragedy of 911.

CARRIE: Absolutely not, and we have a special gallery here dedicated to 911 and understanding in particular how and why journalists did what they did on that day, but it also includes some amazing objects, the most iconic of which is surely the communications tower, the antenna from the top of the tower.

09:40-10:06 JON: So from a little bit of sadness to joy, I see lots of kids in the interactive section.

CARRIE: Absolutely, we have this great interactive newsroom where you can see what it is like to be a tv reporter, try and read the teleprompter, try and make your cue.

JON: Hello, I’m Jon Olson. One of the highlights of a trip to Washington DC would be seeing the president of course. But, few people will ever get that close. But don’t worry, the latest big screen exhibit at the museum brings you as close as the presidents photographer.

10:13-11:15 JON: The international spy museum has the largest collection of spy artifacts of any museum in the world, and it just so happens, we have an actual former spy taking us on tour today. Let’s go back a bit, what got you into the world of spy and espionage?

PETER: Well, I went into that world at the height of the cold war. When the cold war was getting underway, and I was approached by the agency and we were very concerned about the Soviet Union, communism, all that business. This was the 50’s we’re talking about, the late 50’s.

JON: A lot of the stuff you actually used.

PETER: We are right here in disguise, I’ve used disguise. we’re here near bugging equipment, I’ve used that sort of thing, not necessarily everything here, but certainly the elements of espionage that are depicted here I have been involved with, yes.

JON: So we think of spies,I mean everybody is intrigued with the life of the spy, you have James Bond, you think of it as the Bond experience. How much of it is like Bond?

PETER: My easy answer is all of it, but of course that is not quite true.

11:24-12:31 JON: I like this one, because I loved Maxwell Smart, he had a phone.

PETER: That was actually a very early cell phone, wasn’t it?

JON: Obviously this is out of service, this isn’t one of the newer technologies. How  long does an artifact have to be out of service before it can come to the museum. Obviously we don’t want to see all the latest, greatest stuff here.

PETER: We use our own judgment in what we’re putting out here. Everything you are seeing in here has been described in the literature and the photographs.

JON: So Peter I love this one particularly because you actually wore a jacket like this.

PETER: That’s true.

JON: What was that like?

PETER: This is called the buttonhole camera, ok? Because the lens is in the buttonhole. In other words, if we could open and close the lens, you would see it like a little eye down there.

JON: So this exhibit is really for the birds.

PETER: That is one way of putting it. But, this is one of my favorite exhibits. One of these guys got a camera hanging off of him, and what that camera has is an automatic shutter release, so when the pigeon flies, the shutter release starts taking pictures.

JON: Thank you for having us, this has been a lot of fun, a pleasure to meet you.

PETER: A pleasure.

12:38-12:39 Next Stop logo rolls

12:40-12:45 JON: Coming up, a Washington DC landmark, and the home of our nations first president.

12:48-12:50 Next Stop logo rolls

12:51-15:15 JON: No trip to the Washington DC area would be complete without a visit to one of the most famous homes in America, George Washington’s Mount Vernon.

REBECCA: George Washington inherited the house from his half brother Laurence, and really, this became his living biography. He added onto the house over the course of the 47 years he lived here. This was his home, this was his land, he once wrote ‘There is no state in the United America that is as pleasantly situated as this’ and we are inclined to agree. When you look at the beautiful view of the Potomac river that he enjoyed, and the care that he took in manicuring the lawns and really creating a statement, but also being true to his roots, he was a Virginia farmer, and that is what he thought of himself first and foremost, as a farmer.

JON: Let’s go check out his fields.

REBECCA: That sounds great, lets see what he is growing today.

JON: So what do you do with this thing?

REBECCA: This is his 16 sided treading barn, it was a very revolutionary concept for the time. He recognized that he was growing wheat, and he needed a way to separate the wheat from the shaft in an efficient way, he also had horses that needed exercise, so they determined that if you ran the horses along the barn, you could make their, their hooves would knock the wheat off the shaft.

JON: So these are the slaves quarters?

REBECCA: These are the slave quarters for the household slaves, so the ones who were working in the kitchen, in the house, assisting the family. Others were living closer to the fields. In all there were about 400 slaves that lived here during Washington’s time. Now when he died, he did include in his will the freeing of his slaves, however several of the slaves that were living here on the property were Mrs. Washington’s slaves and came down through her family.

JON: Now this is so romantic.

REBECCA: Yes, it is indeed. Final resting place of George and Martha Washington, side by side. He is right here on the right, she is there on the left.

JON: She outlived him by 3 years, now a lot of his family members are buried on property here.

REBECCA: There are 30 people from the Washington family that are buried here in all, yes.

JON: It is so peaceful out here, there is so much land, yet we’re so close to DC. How do you get here from DC?

REBECCA: It’s actually quite easy to get here, we’re 16 miles down the George Washington memorial parkway, so from the Lincoln Memorial to Mount Vernon is about 16 miles. You can do what you did, arrive by boat, which is a wonderful way and certainly a way that many of Washington’s guests would have.

JON: I would choose the Spirit of Mount Vernon anytime.

REBECCA: It’s a great way to go, you sit back and relax and enjoy the water, enjoy the beautiful Potomac, great scenery, have a nice tour, head back, back to Washington DC.

15:20-15:21 Next Stop logo rolls

15:21-15:44 JON: Did you know from President George Washington’s administration all the way through FDR’s, inaugurations were held on March 4th with few exceptions. This was changed by the 20th amendment to the US Constitution to January 20th to avoid the post election Lame Duck period. I mean think about it, seems like a long time now from November til January until the president takes office, imagine adding a couple extra months. What’s the incumbent president to do? If you didn’t know this before, now you do.

15:45-15:47 Next stop logo rolls

15:48-17:50 JON: Many famous people have stayed here from the Dalai Lama, to Frank Sinatra, to heads of state, this week it houses Next Stop. The Madison Hotel, Jim, Thanks for having us.

JIM: Hey, thanks for being had.

JON: So who was President madison, and who was Dolly, let’s start there.

JIM: President Madison played a very important role in colonial politics. He was actually the co authors of the federalist papers, and of course Dolly Madison played a real pivotal role in entertaining head of state from all over the world at that time.

JON: So President Kennedy was here for the opening of this hotel.

JIM: That is right, that is correct.

JON: A lot of famous people have stayed here.

JOM: When it was open by JFK in 1963 there  wasn’t really a hotel in Washington that had all the amenities, and service, and ambience, that the Madison had.

JON: You walk in the lobby and you feel it. It’s a big lobby, it is expansive, a lot of different things going on here, you have one restaurant on one side, one on the other, it’s a cool property.

JIM: So when you walk into the Madison, you clearly get the feeling that wow, I am in Washington, alright? Whether it is some of the design features that we have here, from the artwork that you see on the walls, there is a real sense of place, and real sense of time when yu come in.

JON: And you rooms are nice, very spacious, ergonomically designed, but one of your suites was actually listed as one of the top 100 suites in a luxury magazine I noticed.

JIM: That’s right, we again, are fortunate to have 3 Presidential suites, but very unique, and again, very Washington.

JON: One of my favorite aspects about the Madison is your people, your staff. The minute we walked in they knew who we were, and every time we walked through the door they greeted us, almost by name every time, it was really impressive.

JIM: As fancy as the stage is, if the acting isn’t good, it isn’t good. Some people, they want to have, they want to be greeted every single  time they come in alright? Others don’t, so we have to really be careful in how we read our guest, to give them what they want, not what we think they want, what they truly want.

17:54-17:55 Next Stop logo

17:56-18:01 JON: Up next, Blues legend Bobby Parker, at Madam’s Organ.

18:06-18:08 Next Stop logo

18:09-18:51 JON: Southern hospitality is alive and well in the Adams Morgan district of DC and Madam’s Organ.

BILL: It is just a goofy play on the neighborhood you know, Adams Morgan, Madam’s Organ. I’m not exactly a rocket scientist here.

JON: I love it, you’ve had it for 20 years, you guys are celebrating your 20 anniversary this year.

BILL: Twenty years next month, and in fact, the guy you have playing was the first band I hired 20 years ago, Bobby Parker.

JON: Let’s talk about Bobby Parker, this guy is a legend around here.

BILL: Bobby, he is not just a legend here, literally I have Steve Winwood and Tom Petty call me, bring him out to meet them at a show. he is the only guys the Beatles admit to stealing from, Led Zepplin, note for note, Moby Dick. I mean over the years he has played, started in 57, you know this guy has been playing non stop.


19:07-19:44 BILL: You know, Washington’s a town that you know,not much is real. There is so much acrimony politically, etc, but I will tell that when they come in here, democrats, republicans, ambassadors, you know we have had heads of states in here. There are no arguments about politics, the music unites everybody.

JON: I can tell that.

BILL: It just, it is the kind of place you know, as I said, Washington is a town that not much is real, this place is real.

JON: When I pulled up tonight and saw the sign ‘Sorry We Are Open’

BILL: The front says it all!

JON: I knew, it does say it all! You guys are all about humor, good times, good music, good food, just bringing people together.


20:32-21:13 JON: What happened with the Beatles?

BOBBY: McCartney was a good friend of mine, he still is.

JON: He stole your riff, man!

BOBBY: Yeah I know, but you said it!

JON: what song?

BOBBY: I feel fine.

JON: What is the best memory for you?

BOBBY: The Apollo days, with all the original artists. Little Anthony, The Imperials, Frankie Avalon.

JON: So how do you keep it going? I mean here we are, I am not going to tell your age, we discussed it, but you are still bringing it, your first hit was before I was born, how do you keep relevant, how do you keep the energy?

BOBBY: I love the music man, and people make me happy out there! Let me hear you say yeah!

Crowd cheers


21:24-21:25 Next Stop logo

21:27-21:51 JON: Thanks for joining us on Next Stop, from our nations capitol, Washington DC. We had some wonderful experiences, met some great people and we learned a lot. We hope you did too. Thanks to this episodes sponsors, Destination DC, and the Madison Hotel, Washington DC. As always, a warm thank you to our good friends and title sponsors, Alaska Airlines and the Alaska Airlines Visa Signature Card. Next Stop, where will we take you next? Make good memories everybody!

21:52-21:54- Next Stop logo

21:55 Credits roll

Next Stop: Vancouver/Victoria

Whale Watching with Eagle Wing Tours, Victoria Ale Trail, Fairmont Empress Hotel, Zip Lining at Grouse Mountain, The Westin Grand Vancouver, Edible Canada Culinary Tour, Music of Watusun.

Next Stop: Copenhagen

Second oldest amusement park in the world, Tivoli, Canal Tour, Frederiksborg Castle, Danish Design Center, Copenhagen Admiral Hotel, Danish open faced sandwiches at The Royal Cafe, Bar hopping including Icebar Copenhagen, Tivoli Gardens Music

Next Stop: Mazatlan

Mazatlan City Tour, Day On The Water with Playa Sol Tours, Zip Lining, Food Scene, Tequila Making, Bar Hopping, Pueblo Bonito Emerald Bay Resort, Music and Dance in Historical and Cultural Center of Mazatlan
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00:00-00:06 JON: Ola mi amigo’s, I’m JOn Olson. Bienvenido’s from Next Stop, from the longest sea boulevard in the Americas.
00:07-00:20 NEXT STOP MAZATLAN rolls
00:21-00:40 JON: Mazatlan, Mexico is known as the pearl of the Pacific, and we’ll show you why. It’s comfortable, casual, affordable Mexico at it’s finest, and it’s one of our favorite Mexican destinations. From warm culture, to great foods, to fun activities to a rocking nightlife, Mazatlan is en fuego, you’ll see. The fun starts ahora, now.
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00:44-02:09 JON: There is a multitude of ways to discover Mazatlan, today we are going to do it the fun way, on the fun bus, followed by an art history walking tour. Let’s have some fun!
LUIS: To start first, here on the right we have a disco. Valentino’s one of the largest disco’s here in Mazatlan. The most unique about this beautiful disco is it is settled on this beautiful natural rug. One of the nice things I hear about Mazatlan Malecon we are the largest one on the whole entire world, we are about 13 miles long and it is about 21 kilometers.This is one of the great exports that we do here in Mazatlan which is fishing. On the other side we have the beautiful lady, and her presentation of the beautiful woman of Mazatlan as well too. All these guys early in the morning, about 5, 6:00 in the morning, they go straight out to the islands, they do some fishing, they come over here, they gut your fish, clean it out, scale it and sell it to you by the pound. Coming up next there is a nice monument right here of the continuation of life, and as well here in Mazatlan you can see a lot of dolphins early in the morning. This monument is about 25 feet high and then the guy has to jump forward and 4, 5 feet forward because he has the rocky land and then he only has about 5 feet. Once he hits the ground he has to go back up because everything on the ground is nice and rocky.
02:17-02:57 JON: He made it! Luis, I like your town.
LUIS: Thank you very much. Welcome.
JON: Thanks for the tour. Now you are a local guy.
LUIS: I am a local guy, exactly.
JON: But you moved away.
LUIS: I sure did.
JON: And you came back, what brought you back?
LUIS: My family.
JON: There is lots of beautiful, beautiful statues along the Malecon, what are some of your favorites?
LUIS: My favorite one would have to be the continuation of life. And I guess the harmony of the sculpture is unique, it’s awesome. Because it resembles Mazatlan, the whole continuation of life and always together as a family, it doesn’t matter where you go, you always have to do it together.
JON: Well that bus ride was fun. Now for some art and history.
03:01-03:52 SHEILA: Welcome to Mazatlan, this is our art museum, and across the street is our archaeological museum. Vamonos, let’s go see some art!
GLEN: Welcome to my studio, I’m Glen Rogers. In addition to my painting and my print making, I teach workshops here. Monotype is a one of a kind printing process where you are basically painting on a piece of plexiglass, now this is just black and white, but then you can go through it and add more colors, more layers, more information.
JON: Glen, obviously you are kind of a mover and a shaker in the art scene here, where do you see it going? I see, I feel like it is just ready to kind of explode, I really kind of feel something happening.
GLEN: Well you know with the art walk, it’s created a lot of interest in art and the artists, and more and more artists are moving in because they are realizing hey, this is a nice little artists haven we’ve got going.
03:57-04:58 SHEILA: In 1845 a little girl was born in Mexico City, as she got older and started to sing people realized, boy she’s got a beautiful voice. She traveled all over Europe and became so famous she was known as the mexican nightingale. Julian Monteal, he was her manager for many years so he started thinking, you know, she’s got all this wealth, she doesn’t have any children, and I better…we’ll get married. They did a wedding ceremony up in her room with some ‘witnesses’ and when it came time to say ‘I do’ she was dead. They thought, oh, what if somebody finds out, we have to do this again, so they talked about it and someone went behind the head of the bed and ‘do you take this man?’ and they took her head and went ‘uh huh’ honestly, hey, you can’t dispute that. She said yes and he got everything.
JON: Sheila something tells me that we’ve barely scratched the surface of your knowledge.
SHEILA: I believe that something that is telling you that is true, there is just so much to see and do here.
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05:04-05:08 JON: Coming up on Next Stop, Tequila making 101, and Mazatlan’s tasty delights
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05:13-05:48 JON: There are many ways to get around Mazatlan, and my favorite, the most fun and intriguing way, is in their open air taxis called pulmonias. They are pretty much located everywhere, they are very affordable, and they come in all different shapes and sizes, they are a lot of fun. The drivers are way more than just drivers, they are historians and tour guides, they love to impart their Mazatlan history and give you tips on things to see and do here. My tip for you, negotiate your fare before getting in the pulmonia. It’s also important to know whether you are paying in peso’s or US dollars. The current exchange rate is over 13 peso’s to one dollar, so it is muy importante. Most importantly, enjoy the ride!
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05:54-07:05 JON: Sure Mazatlan has great beaches, great restaurants, its a very cool city. But outside of Mazatalan, with Huana Coa, you’ll find adventure.
JONATHAN: Nice to meet you Jon, I’m Jonathan.
JON: Hi Jonathan.
JONATHAN: Welcome to Huana Coa, let’s get your harness on.
JON: Alright, I’m excited.
JONATHAN: Now step in.This is to protect your brain.
JON: Ha ha, what little that’s left.
JONATHAN: And there you go Jon, you are all set.
JON: Well JOnathan I am going to go ahead and say that the adventure started way before we got up to here, that was quite a ride!
JONATHAN: That was great yeah?
JON: That was fun.
JONATHAN: And it is just the beginning, so…
JON: Awesome.
JONATHAN: Are you ready for this Jon?
JON: I’m ready for this.
JONATHAN: Are you sure?
JON: I’m ready, I’m ready.
JONATHAN: I mean I know you have done this before but, it’s always different, you know?
JON: Different is good.
JONATHAN: Great, alright. You sure you are good?
JON: I’m positive.
JONATHAN: All right then.
JON: Vamonos! wooo hooo!
07:19-07:34 JONATHAN: We are going to take you down, okay? I’m going to connect you to this device which is called figure 8.
JON: This is a different way to get down.
JONATHAN: Keep your legs apart from the rope, ok?
JON: Ha ha ha, awesome, that was a very cool way to get down.
07:45-10:00 JON: Our adventures continue on our way to the tequila factory. Viva La Vinata Lososuna!
DANIEL: Hi, you’re welcome. My name is Daniel and today you are going to learn about the making process of lososuna, the traditional way. Those are our steamers, we fill them with 4 tons of agave each. After the cooking process, agave is soft and sweet. This is after the cooking process, a pine, cook pine here, this only the natural sugar from agave, we don’t add anything. The next step is to extract the juice, we only want the juice, it’s done during the milling process and the older way we use here to extract the juice was a giant stone wheel. So, we wash all the sugar from the fiber and then the juice goes to the fermentation area. The fermentation is the main process, because here the yeast produces the alcohol. And there we have all the water, so the alcohol vapor is 60% alcohol, that’s why the next step is to reduce the alcohol content.
JON: Why would you want to do that? I’m just kidding!
DANIEL: We have 60% alcohol if you want it! If you smell with the right side of your nose, you will smell the wood, and if you smell with the left side, the alcohol.
JON: It’s smooth. This has to be one of my absolute favorite Mexican adventures. Zip lining, ATV’s and tequila. Gracias. Salud.
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10:08-10:25 JON: Mazatlan is the largest port between Los Angeles and the Panama Canal. It’s 17 miles of sandy beaches and geographically diverse environment are all added features, making Mazatlan one of Mexico’s premier beachside destinations. You will also find Mazatlan to be a tremendous value for your dollar. Book your trip today at
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10:32-11:35 JON: One of my absolute favorite things about filming in Mexico is the food. It’s so good, it’s local, it’s organic, it’s fresh. We are on top of one of your suites here in your hotel, 4 generation.
LANCE: 4 generations, started in 1953 and I have the blessing of being in operations now and managing the hotel and trying towards, working towards having people like you come and celebrate our food with people of the quality of cooking of Mora, he is the president of the chef association in town, Cordon Bleu chef amongst many different cooking schools he has been to.
JON: And this is what Mazatlan is known for, the shrimp.
LANCE: This is absolutely what Mazatlan is known for, this is a type of shrimp called U 5, or Blue Giant shrimp of Mazatlan.
JON: The food scene in Mazatlan…we’ve had several great dinners, at some great restaurants, Topolo is one.
LANCE: Absolutely. Great town for food, definitely.
JON: Old town is a cool place, every restaurant is a little bit different, you really feel the culture here.
LANCE: Absolutely, you know Mazatlan has been around for more than 300 years as a port, so there is a lot of tradition in the downtown area, you have kind of an eclectic infusion of german, french, spanish.
11:41-12:30 LANCE: Now we add a little bit of seared mahi mahi or dorado. Next step is to add a mole sauce, which is actually a chocolate based sauce, this is traditional Mexico.
JON: I love that, it’s so good.
LANCE: Primarily from south central Mexico, so what we’ve done here we’ve taken recipes from around the country and infused them into a very traditional Mazatlan meal. That looks good man.
JON: It looks awesome. So how long should we wait?
LANCE: Well I mean, you are the guest, so I’m just about to jump at it, so you tell what is the courtesy wait time on your show?
JON: Well, there really is no set time, it’s kind of like when you want to do it. You are the king, remember, I am your taster. So I’m going to go ahead and dig in and taste one of the shrimp.
LANCE: Alright. I’m going to have to follow you up on that one, because you know, I just can’t sit back on that. It’s so good you’ve got to take 2 bites.
JON: They are just so good.
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12:35-12:40 JON: Up next, a day on the water, Mazatlan by night, and a unique way to use golf balls.
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12:54-14:48 JON: We are in for a day of fun in the sun here in Mazatlan with my new friend Giancarlo, we call him Gianco.
GIANCO: That’s it.
JON: I’m Jon O, you are Gianco.
GIANCO: How are you Jon?
JON: Good to see you brother. What’s up for today? We’ve got some banana boats, we’ve got kayaks, we had a nice cruise out here too.
GIANCO: We’re just having fun today, you know we are going to do a little trip around the Mazatlan bay, we are going to go down to the south to see the white rocks as we call them.
JON: Now why are they white, because they are very very white.
GIANCO: Imagine thousands of birds just flying on top of them, what can you imagine?
JON: I can imagine that there is some bird dropping that paint the rocks white.
GIANCO: So here in Mazatlan we call them the bird poo islands.
JON: So snorkeling, kayaking, banana boats, it’s going to be a great day, let’s have some fun! I’m feeling a little pumped up, how about you?
GIANCO: Oh yeah.
JON: That was good.
GIANCO: That was excellent man.
JON: Good exercise, what’s next my man?
GIANCO: How do you feel like a banana boat ride?
JON: I’ve never done that, I see it all the time, never done it, I’m in.
GIANCO: Alright!
JON: Fast and furious, that’s how I like it.
GIANCO: That’s it.
JON: We didn’t tip.
GIANCO: We didn’t tip. We were close to doing it.
JON: We were close to tipping, that’s for sure. What’s next man, you are the maestro for the day.
GIANCO: Well, we’ve done kayaking, we’ve done a banana boat ride, how about a little sport like volleyball?
JON: Love it.
GIANCO: Sounds good to you?
JON: So far so good, it’s been a great afternoon. What’s up next?
GIANCO: What about a little nap? Because tonight is going to get wild Jon.
JON: Really?
GIANCO: Oh yes.
JON: Why?
GIANCO: Well, let’s do bar hopping, what do you think?
JON: I like it.
GIANCO: Yeah, then I will meet you at 10 downtown.
JON: Salud
GIANCO: Salud amigo
14:56-15:32 JON: And voila! It’s night time and we are ready to play.
GIANCO: Yes, I’m back again in downtown man.
JON: It’s a good night, this place is jumping.
GIANCO: You know in Mazatlan we have different options. I wanted to show you a little bit of downtown first, which is on the south part of Mazatlan.
JON” Ok, so we are at Mil Amores, a thousand loves, and this is what I am talking about Gianco, this is awesome.
GIANCO: This is great, you know we have different type music in different, in different places and this is very typical music not for Mazatlan, but for all Mexico.
15:4116:35- JON: What is the drink here they are going to make a special drink for us?
GIANCO: Well they are going to do a special drink for us, with some fire and cinnamon you know. We are now in Bora Bora, very, very attractive place and very famous here in Mazatlan
JON: You can’t come to Mazatlan and not come to Senor Frog’s.
GIANCO: Now it is time to go meet Senor Frogs.
JON: We have a drink, a very special drink at Senor Frogs. Woo hoo, ha ha! Mazatlan nightlife, not bad!
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16:41-17:04 JON: Mazatlan is the 2nd largest city in the state of Sinaloa, one of 31 states in Mexico, conquered in 1531. Mazatlan means ‘Land of the Deer’ white tailed deer to be specific, and has a population of roughly 875,000 people. I say roughly because they really don’t know, because guys like me come down and fall in love with the area and next thing you know all my friends and family have followed me. So it’s kind of hard to keep track. Come to Mazatlan and find out for yourself.
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17:11-18:07 JON: We are staying at the lovely Pueblo Bonito Resort and Spa, located in Emerald Bay, one of the most beautiful parts of Mazatlan. This location is awesome Jorge.
JORGE: It’s really well located, in the downtown by the Emerald Bay, you’ve got the best of both things, you are close to downtown, you can take the shuttle and what people like is that this is real Mexico. This has a new classic french influence.
JON: The rooms feel like you are in real Mexico. Beautiful decorations that are designed to make you feel like you are in old Mexico. The property is stunning. How many pools?
JORGE: Each villa has it’s own pool and it’s own jacuzzi outdoor, and also indoor.
JON: Well you do have a great spa, it’s called a resort and spa, and we went in there today and got a workout in, it’s a beautiful, massive workout space and then the spa itself is pretty cool, tell us about that.
JORGE: We have different treatments, we have golf massage, swedish and pretty much any you can think of.
JON: You said something else that caught my eye, golf massage, golf ball massage. Is it with real golf balls?
JORGE: Yep, instead of using warm rocks they use golf balls.
18:13-19:04 CAROLINA: Today Jon, the treatment you will be receiving is the golf massage. It was designed for a special golfers which use a lot of posture, a lot of different techniques for their swing. We relax those muscles that are tense, we do a lot of stretching and a lot of warming of the muscles.
JORGE: So what did you think about the golf ball massage?
JON: I loved it. I love all kinds of massage, but that was different, it was a very kind of trigger point massage, your therapist did a great job.
JORGE: Did you try the cold plunge and the jacuzzi?
JON: I did try the cold plunge, I loved it, going from the hot jacuzzi into the cold plunge is a total shock to your system.
JORGE: Was it good for your hangover?
JON: Well I didn’t have a hangover, but if I had one it would be good for it.
JORGE: It’s good for that, or for the wrinkles.
JON: It’s good for that too.Your entire resort has been amazing for us, so thank you so much for hosting us.
JORGE: No, thank you for coming.
JON: Muchas gracias.
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19:09-19:14 JON: Coming up on Next Stop, Mazatlan’s talented, artistic, and cultural community.
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19:18-19:22 JON: The cultural scene in Mazatlan is en fuego, it’s on fire. Tonight we celebrate that.
19:37-20:01 JON: You are the man who directs all the culture in this gorgeous city of Mazatlan. And you guys did this all for us?
RAUL: It’s all for you.
JON: Thank you, muchas gracias!
RAUL: We have an opera company, ballet company, full touring play company, an orchestra, professional youth.
JON: So tonight we are going to have a jazz band.
RAUL: Jazz band. You will have ballet and folklore dance.
20:21-20:37 RAUL: These are all students, all but the ballet are students.
JON: And we are also going to celebrate carnival, carnival is big and like this is one of the biggest celebrations of carnival in all of the America’s. Obviously we missed it, but tonight we are going to capture a little bit of it.
RAUL: A little drop.
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21:27-21:53 JON: Gracias for tuning in to Next Stop, from magnificent Mazatlan, and mucho, mucho gracias to this episodes sponsors, the Pueblo Bonito Emerald Bay Resort and Spa, and Playa Sol tours for putting together a fantastic itinerary. Rosita and Gianco, we are going to miss you guys but we’ll see you soon. Thanks also to our show’s 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!
21:54-21:56 Next Stop logo

Next Stop: Queensland


This gallery contains 11 photos.

Great Barrier Reef, Cairns Tropical Zoo, Daintree Discovery Centre, Shangri-La Hotel, Ochre Restaurant, Sheraton Mirage Port Douglas Resort, Tjapukai Aboriginal Cultural Park.
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Next Stop: Sun Valley

Paragliding, Skiing, Nordic Festival, Ketchum Tour, Sun Valley Resort, Impressive Snow Grooming, Jonathan Warren and The Billy Goats at Whiskey Jacques

00:00-00:05 JON: Hi I’m Jon Olson and welcome to Next Stop from the nations first destination ski resort.
00:20-00:33 JON: Sun Valley is a year round world class resort destination. We’re here in the winter time, so in this episode we are rocking all things winter.From downhill to nordic skiing, from a cozy sleigh ride to stomping tunes, you’re gonna love this show.The fun starts now!
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00:36- 01:31 JON: It’s a gorgeous day on top of Mt Baldy, a gorgeous to ski. It’s almost always a nice day to ski up here, the weather here is pretty awesome, right Sonja?
SONJA: Absolutely. It’s so gorgeous up here, we have tons of sunny days.
JON: There is a lot of organized groups up here today, there’s a lot going on, but is seems like it’s organized, not chaos.
SONJA: Back here, all the ladies here, is a group called the DIVA’s. DIVA stands for de incredibly vomen alpine shredders!
JON: De incredibly vomen alpine shredders, ya? Gotta put a Y on the end of it!
JON: Ski lifts here are amazing, how many lifts are there, describe the terrain before we hit it.
SONJA: There is a variety of terrain. Most of the green runs, in other ski areas ski as blue runs, and then we have amazing just, pitches, that are consistent pitches for about 3,000 vertical square feet.
01:41-02:25 JON: This view is awesome.
SONJA: Isn’t it incredible? This ski area is surrounded by 4 mountain ranges. We are so lucky, we have the Boulders, the Pioneers, we are in the Smokies, and to the far north are the Saw Tooth Mountains which are just amazing.
JON: Sonja, I love this mountain, I love skiing it, but I always like to learn something new, what do you suggest?
SONJA: What would be really fun today would be learning how to synch ski, so synchronized skiing. You can either ski in the same pattern or do a figure 8 and the ticket to synch skiing is your pole swing, and pole touch. So if I am in front, when I swing my pole, you’re going to swing your pole.
JON: You make it sound easy.
SONJA: It is!
JON: OK, well let’s give it a try.
02:35-03:22 JON: It was an epic morning on Baldy,, but something was missing, snowboarders. They’re here at Dollar Mountain, the freestyle terrain park, that also doubles as one of the top teaching mountains in the world
ABBY: Dollar Mountain has been ranked one of the best teaching mountains in the world for a reason. We have various terrains starting from really mellow greens that gradually increase, we have amazing lifts, we start out with the magic carpet, and then we go to a quad detachable lift which is a very easy lift for beginners to get on and off. We also have amazing instructors that provide some of the best instruction in the world. Today a lot of these children that are riding the magic carpet are just guests on vacation, but also we have a couple events, we have a snowboarding event going on, and different racing events going on as well too.
03:30-04:39 JON: There is an event going on here today and people are just flying down this course, what’s this all about?
BRIAN: We are doing a snowboard event, the inter mountain series and it’s a border cross today.
JON: I would think it’s gotta be one of the fastest growing sports for kids though where there is a mountain, cuz they are all…no one is skiing anymore, just us oldies.
BRIAN: Yeah, and you know, the retention rate is, we’re trying to make it higher by giving us themselves places to learn. What we did is we attacked the youth market, put in a halfpipe, put in jumps, put in progression parks, put in beginner parks, put in a tubing hill and it’s pretty much the family fun zone right now.
JON: I think I am going to go join grandpa over at the tubing hill, because that’s more my style.
BRIAN: Yeah.
JON: As you can see from our day today at the Sun Valley resort, there is something for everybody, of all ages. I love tubing! And away we go, woo! Next Stop, Sun Valley resort for Apres Ski!
04:43-05:08 JON: If you enjoy a great day on the mountain like me, you know there is a couple of things you look forward to at the end of your ski day. We’re back at the Sun Valley resort for Apres Ski, a time to get together with friends and family, and share war stories from your day on the mountain. Some true, some probably not so true, like how I was totally ripping it on the half pipe. You also know that you work up one heck of an appetite, in just a few minutes we are going to board a horse drawn carriage for a sleigh ride to Trail Creek cabin, for a dinner fit for a king.
05:23-06:12 MATT: Trail Creek cabin was built back in 1937 and according to Sun Valley resort, by Averell Harriman, who is the founder of Sun Valley. Over the years this cabin has developed into a public venue used for sleigh rides in the winter months and in the summer months we have your regular drive out dining. We have a spectacular menu, one of our most popular dishes is an idaho white trout, it is farm raised in Hagerman Idaho.
JON: SO what is your favorite thing on the menu, what is the must try?
WENDY: We are known for our ribs, our baby back ribs so…
JON: I just saw some go by they looked incredible.
WENDY: My favorite is the trout.
JON: You like the trout?
WENDY: Yeah.
JON: Can I try it all?
WENDY: Yeah, just order a whole bunch of everything and just share.
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06:22-06:27 JON: Coming up on Next Stop, world famous Sun Valley Resort, and a ride on the beast.
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06:31-06:56 JON: The Sun Valley Nordic and Snowshoe Center is located in the 58,000 square foot Sun Valley Club, located right in the backyard of the world famous Sun Valley Lodge. This stunning facility features a restaurant, lounge, bar and locker rooms, and also has equipment repair and storage. Virtual indoor golf adds to the list of extras as this skiers shangri-la. The Sun Valley Club also doubles as the gold clubhouse in the summertime. The Sun Valley Resort is truly a year round resort.
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07:00-10:16 JON: When I knew we were coming to Sun Valley, I said please let us stay at the Sun Valley Lodge. I’ve stayed here before, I love this property, and thanks to Jack, here we are. The minute you walk in you feel a special sense of history, just right in the lobby.
JACK: History and comfort, feel like you are home.
JON: I like that. Sure. This place is a little though nicer than my home.
JACK: Very special place. When Averell Harriman founded Sun Valley he said it’s got to be roughing it in luxury.
JON: I love all the old pictures, you really feel like you are back in time when you are here.
JACK: A sense of history, we are very proud of our history, very, very proud of our legacy here and the history of Sun Valley, what it’s meant to not only the skiing industry but the state of Idaho.
JON: The lodge is a special place, you’ve got the lodge, you’ve got the inn, would you just, it’s a small part of the whole Sun Valley resort, but let’s talk about the lodge and the inn and the different rooms that are available, and some of the more famous people that have stayed here.
JACK: We right now have 148 rooms at the lodge, there is a standard room, a medium room, a king room and suites, and the inn there is also 4 3 bedroom apartments also, so we have a variety of accommodations here at the Sun Valley resort.
JON: Tell us about room 206.
JACK: 206 is famous for a reason, because it’s called the Hemingway Suite. Ernest Hemingway spent a lot of time there, and he finished writing For Whom the Bell Tolls there.
JON: I love the property, I love the fact that you’ve got ice skating and hockey right off our shoulders here, and the pools, the heated pools.
JACK: Another thing that is very unique itself in the lodge is the bowling alley, built in 1936, a six lane bowling alley, we keep that history there, it’s a great family spot for the evenings.
JON: That’s a cool spot, I like it.
JACK: But the whole resort is more than just the lodge or the inn, there is 2600 acres here, we’ve got a lot to do here and it’s made for people that are active.
JON: All year round.
JACK: All year round. In the winter of course we have 2 different ski mountains. Dollar is where the first chair lift in the world was. And in 1939 we looked across the valley at this big mountain over there called Baldy and decided to put some lifts up there, so with the leftover, where the pile of timbers were, they built Roundhouse, and that was our first warming hut on the mountain and it’s still a great place to have lunch and even dinner, a lot of history there, it’s great, a 4 sided fireplace, wonderful views of the valley. One favorite pastime is the shopping area, people like to shop, and of course eat. Great restaurant.
JON: All the facilities on the mountain are just incredible, they are the nicest lodges, the ski lodges that I think I have ever seen. Everyone loves something free, you have free transportation to the mountains, and free ski storage, that’s unique.
JACK: Absolutely. For all the guests at the Sun Valley resort, it also free…we also pick them up at the airport, the Sun Valley airport 15 miles away.
JON: I didn’t know that, well how about that. I want to talk a little bit about the ice skating rink, because that is year round, it is one of what, two in the world?
JACK: That are uncovered, and open year round, it’s pretty special.
JON: You have lots of great shows during the summer time.
JACK: Yeah, it’s really amazing it can be 85 degrees and people are out there ice skating in their shorts and t shirts, but a real special occasion in the summer is when we have our ice shows, we have been having them for 74 years now and the greatest olympic and world champions have been here skating.
10:21-10:54 JON: You get a real sense of community here too, everybody knows each other and likes each other, it’s a really friendly place to be.
JACK: It is, it’s very friendly I think it’s one of the reason people keep coming back, and one of the reason why we all live here.
JON: There is something that I read about which is ride the beast. What is ride the beast?
JACK: Ride the beast is where one lucky guest can ride the grooming machine with the groomers.
JON: You know Jack, I always get to have all the fun on the show, so I think it’s time I share some of the wealth with one of our camera guys, think that is a good plan?
JACK: I think that’s great.
JON: I know Josh probably doesn’t want to do it, so Mike…ride the beast.
11:00-11:54 JIM: My name is Jim Wehan, and I have been grooming here for 31 seasons. On my left hand here there are 2 sticks, and that is my steering, there is one for each track, and everything else is on this joy stick on the right hand. Well, you start with a blade and you cut the snow first, and then that all goes underneath you and you till in the holes, cut the high spots, and the tracks chew it up a little bit in the process, then you get to the tiller back here and it chews up the snow and turns it into the fine powder, and in the back you have the comb and thats what makes the corduroy pattern, I like riding these snow cats I just think they are impressive machines, one of my favorite parts I think are the sunsets I get to see.
12:00- 12:14 JON: As Mike ends his day on the beast, I end mine chilling out in the heated pool at the Sun Valley Lodge. This resort is incredible. In fact, I challenge you to find any year round resort that has more going on than the Sun Valley Resort. For more information, go to
12:15-12:17 Next Stop logo
12:18-12:22 JON: Coming up, a nordic festival, a tour of beautiful downtown Ketchum, and we jump off a mountain.
12:25-12:27 Next Stop logo
12:28-12:52 JON: There is a reason Sun Valley has sun in it’s title, the Wood River Valley is known for its dry sunny summers, and it’s mild sunny winters. Temps in the summer average about 77 degrees fahrenheit, and in the winter, about 33 degrees fahrenheit, with up to 200 inches of snowfall every year. The best part about the weather here in Sun Valley, they average up to 250 days of sunshine every year, so no matter what the season, it’s always a good time to visit Sun Valley.
12:53-12:55 Next Stop logo
13:03-13:55 JON: And now for something completely different, we decided to jump off of Mt Baldy today.
CHUCK: We’ve got just about ideal conditions right now, we’re top of the limelight, winds coming in out of the north, and so what we are going to do I’m going to get your harness on you. We are going to lay the glider out right here where we are standing, when pulleying up into the wind you’ll feel quite a bit of pull.
JON: How about landing?
CHUCK: Landings easy. You know, it’s just like coming of…
JON: Oh forget it, we don’t need to even talk about landing, let’s just go. Let’s just do this thing.
CHUCK: Yeah, we’ll talk about it when we are up there! Sort of like stepping off a high speed chair lift, we’re going to come in and land real soft. And straight down the ski lift we go.
JON: Woo hoo, awesome!
14:41-14:43 Next Stop logo
14:44-15:57 JON: On your next trip to Sun Valley, it’s highly recommended to pop into the Sun Valley visitors center. This is a really unique spot.
GREG: Yeah, it’s a pretty interesting structure.
JON: I’ve never been in one like this.
GREG: It’s an old bank that we tore apart this last fall, we wanted to create a place where all visitors and locals alike could come together, we are co tenants with the coffee shop here it’s sort of the place you start your adventure when you come to Sun Valley. What we have is really the ability on an ipad to control these screens to show people what they want to do, how to get out into the surrounding area, whether its art galleries, or for a hike, or white water river rafting in the summer, all year round there is a little something for everybody.
JON: Can we talk you into showing us around?
GREG: Oh yeah, let me take you guys around town, maybe take you to the ice skating rink, take you to some galleries, show you some local shopping, give you a flavor of Ketchum and Sun Valley.
JON: Sounds good, let’s go get some fresh air. Is this your dog?
GREG: That’s Buck.
JON: Hey Buck. Let’s take Buck on the walk. So what’s this place?
GREG: This is the Galleria, a great place to go shopping, a collection of shops, and there is a bakery with an amazing latte’s and cappucino’s and baked goods right down here in the middle.
JON: Your dog is cracking me up dude.
GREG: Oh man, well you know, you can tell why dogs ended up being mans best friend.
16:07- 16:33 JON: This is way cool.
GREG: Yeah this is a great local amenity, it’s open all winter long and totally free, this is the Atkinsons park and this is our ice skating rink. This ice skating rink is just proof of how much the community cares about this town and all the fun stuff we have here to do.
JON: That’s awesome. For more information on Sun Valley and Ketchum, go to
16:37-16:39 Next Stop logo
16:40-18:40 JON: Sun Valley is a nordic skiers paradise, and our timing is perfect, we are in town for the third annual Sun Valley Nordic Festival. This is a really happening thing for this town.
TRAVIS: Yeah, absolutely, we get a great crowd out here, we’re hoping to have 500 out here by later tonight which in a town our size is a pretty good sized group.
JON: Really great to see all the kids out here, we just saw the kids race, the seniors are coming up, this is a great sport to start as a young kid.
TRAVIS: It is, we have an incredible program here in the valley, we start kids off young, you know we’ve got kids racing on the world cup today, and we have six year olds racing on this course today.
JON: Why is it so big here, why in Sun Valley?
TRAVIS: There’s a lot of reasons, a lot of big personalities involved in the sport in this town, and then also we’ve got some of the best skiing in the world.
JON: The energy here today is awesome, I’m excited for the finals. What’s your prediction?
TRAVIS: I’m still going to pick our hometown guys. Colin Rogers and Nicole DeYoung, nobody is faster in the last 100 meters than Colin Rogers, so he’s gonna smoke them.
ANNOUNCER: And they are off, here we go. A big win for Colin, across the line backwards.
JON: I’m with the champions, Nicole and Colin. Now you guys had some extra pressure on you, I was talking to the MC beforehand and I said who do you think is going to win, you can tell us, and he said ‘I’m going for the local boys, both Colin and Nicole’ You guys did it man!
COLIN: Yeah, you know it went alright. Matt was pushing really hard, we were really tight together, he pushed the pace early and I just tried to hang onto him and conserve a little energy.
JON: Now you are not from here, you came from Alaska, and you’ve been here for five years, how do you like Sun Vally?
NICOLE: Correct. You know, it’s great, I have to say I really like the sun.
JON: It’s called Sun Valley for a reason!
NICOLE: Exactly, yeah.
JON: We had a great time watching you guys win this thing today, congradualtions, have a great time tonight.
18:48-18:54 JON: The race is over but the party is just beginning, live music, snowshoe dancing, and a lot more. This was a very cool event.
18:58-19:00 Next Stop logo
19:01-19:05 JON: Coming up on Next Stop, a cool local hang out, Whiskey Jacques, for our local band segment.
19:09-19:11 Next Stop logo
19:12-20:31 JON: For our local Sun Valley music segment, we’re at Whiskey Jacks in downtown Ketchum. Now, I’ve been here before and this place did not look like this last time I was here.
THATCHER: We had a catastrophic fire, burned to the ground, and our boss, bless her heart, decided to rebuild and built this beautiful new bar. We’ve got a full game room in the back, we’ve got 8 high def tv’s, this is one of our popular sandwiches, the grinder, served with onion rings. Our most popular items are our spicy bourbon chicken wings.
‘JON: I’m digging into these.
THATCHER: Excellent, good fried, finish them off on the grill, sweet tangy sauce, and of course, our world famous pizza.
JON: Right now we’ve got a bunch of people dining here, this is going to change here in a few minutes, right?
THATCHER: Yeah, we go from a family friendly pizza establishment to a rocking night club.
JON: Our band tonight, tell us about these guys
THATCHER: We have Jonathan Warren and the Billy Goats, they come from Boise Idaho. They are a mix of bluegrass and rockabilly. They have their own little pzazz they bring to the stage, they call it progressive psychobilly. It’s bluegrass with a little edgier edge, so they got a lot of stringed instruments, they have percussions, they got a lot of foot stomping too.
JON: Sounds fun.
THATCHER: It’s good old hootenanny with these guys.
20:21-21:29 MUSIC
21:30-21:32 Next Stop logo
21:33-21:52 JON: Thanks for tuning into Next Stop, from Sun Valley, a world class, year round resort destination. Thanks to Jack and your friendly and knowledgeable staff for helping make our trip fantastic. Thanks also to our good friends and title sponsors, Alaska Airlines and the Alaska Airlines visa signature card. Next Stop, where will we take you next? make good memories everybody.
21:53-21:55 next Stop logo
21:56 Credits roll

Next Stop: Ixtapa/Zihuatanejo

Dolphins Swim, Sea Kayaking, Walking Tour, Zihuatanejo Market, Coconut Plantation, Clay Tile Making, Las Brisas Ixtapa, Live Music at Bandidos
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00:00-00:05 JON:Ola, I’m Jon Olson, welcome to Next Stop from Mexico, where coast meets culture.
00:06:00:19 NEXT STOP IXTAPA/ZIHUATENEJO Intro rolls
00:20-00:35 JON: Bievenidos to Next Stop from muy benito Mexico. On this episode, we feature IXTAPA ZIHUATENEJO to various state towns in one location. More warm Mexican culture, action and adventure on Next Stop. The fun starts now!
00:35-00:38 Next Stop logo
00:47- 03:24 JON: We’ve just arrived, we’re going to kick our day off with a tour, and from seen so far, we’re in for a treat. Paco, I’m Jon.
PACO: Hello, Ola, my name is Paco, welcome to Zihuatenejo.
JON: This is a beautiful place.
PACO: Oh, si, Zihuatenejo it is a unique place in Mexico, which is a fishing village, a place no one has to miss.
JON: This is a beautiful village, I’ve never seen anything like this, tiled roofs, cobblestone streets.
PACO: Real Mexico.
JON: It’s real Mexico.
PACO: Real Mexico, great weather, great beaches, great people.
JON: Now Zihuatenejo means, it has something with women, right?
PACO: Yeah, Zihuatenejo, yeah, it’s an indian name which according to the language spoken by the Aztecs it mean, place of the women.
JON: Hence the statue of the women.
PACO: That’s why also we have the statues everywhere of the women.
JON: That’s not a bad thing.
PACO: That’s not a bad thing and that’s the reason why I moved down here.
JON: So Paco, I’m going to like this town, we’ve got statues of women everywhere, and you have coconuts! Look at these trees.
PACO: Everywhere. This is by the way the place where you basically most of the coconuts in Mexico.
JON: Really?
PACO: Yeah.
JON:The other thing you’ve got is a lot of artwork and a lot of shops, this is just like a shoppers paradise here.
PACO: This is the best place to come to shop of course.
JON: How are the prices?
PACO: Ah, very reasonable.
JON: They make deals for me?
PACO: They make a lot of deals with you, a lot of them. Just remember something, do you think you are very good? These guys are professionals.
JON: I’ll remember that.
PACO: Of course. So you got to try hard.
JON: So this is where it happens, this is the town square.
PACO: Yes, this is the main Zihuatenejo square and this is where everybody gets together on the weekend, especially on Sunday.
JON: You have basketball hoop here, I like it! Is basketball big in Mexico?
PACO: Of course. Soccer would be number one, and I would say basketball number two.
JON: These guys coming in with their catch?
PACO: These are the real local fishermans, yeah, these guys go out all night long and they go back very much at this time.
JON: They bring the fish in and they line it up up there and people come and then people come and just buy them, just like a local market?
PACO: Exactly right.
JON: So this is what red snapper looks like.
PACO: Yes sir.
JON: I’ve never seen a red snapper out of the water.
PACO: So this is the first time.
JON: It’s red!
PACO. It’s red, completely red as you can see. And this is something you see everyday, and this is something we have done forever.
JON: I love it.
PACO: OK, this is why people like Zihuatenejo.
JON: Keep the tradition going.
PACO: Keep the tradition going, the way it should be.
03:25-03:26 Next Stop logo
03:28-03:47 JON: Both longboard and shortboard surfing are excellent off the beaches of Ixtapa and Zihuatenejo. The water is tropically warm year round so there is no need for a wetsuit. Don’t know how to surf? No problem. Local surf shop experts provide excellent instruction as well as sales and rentals. For more information on surfing and other activities in Ixtapa and Zihuatenejo go to
03:48-03:49 Next Stop logo
03:50-07:01 JON: We are at Peurto Mia, which means My Port, ready to board a sunset cruise. How cool is it that I have my own port in Zihuatenejo.
TONY: Hey guys, welcome aboard Picante, welcome to the bay of Zihuatenejo. I’m your skipper and host back here Captain Tony. Because yeah we are a little cruise around the bay of Zihuatenejo and out to the hotel zone of Ixtapa. We just left our home port of Puerto Mia back there, over here to the left hand side is the town of Zihuatenejo, charming romantic place, and there is some phenomenal architecture here, it is a very unique form of architecture that was developed specifically in Zihuatenejo.
JON: Captain Tony, nice to meet you man, a pleasure to be on your boat.
TONY: Good meeting you, great to have you here.
JON: How long have you been here, because you are not from these parts.
TONY: No, I’ve been here about 21 years, in Zihuatenejo. What brought me here was the lifestyle, it’s just such a fantastic place. I had young kids, I wanted to raise them.
JON: I think a lot of Americans envy you being down here, what is the lifestyle like versus the hustle bustle back in the states?
TONY: Besides the physical beauty of this place, it is the people that are here, so pleasing, or willing to please you, just their nature, it’s just a family oriented place.
JON: We have honeymooners from Southern California, what are your names:
KATIE: Katie.
CHRIS: And Chris.
JON: Congratulations.
KATIE: Thank you very much.
JON: So what is this place like as a honeymoon destination?
KATIE: It’s perfect, it’s away from the hustle and bustle of normal Mexico, but it’s romantic and perfect weather.
JON: Let’s test your knowledge about the area. What does Zihuatenejo mean?
KATIE: It means the land of the woman.
JON: She’s right!
JON: So what does Zihuatenejo mean?
DOUG: I don’t know.
HEATHER: Sounds like confusion.
JON: It’s the place of women. You’re probably going to know all these answers because you are a local, your kind of a local. What does Zihuatenejo mean?
DAVID: It means friendliness to me. It means warmth, I’ve often said to my wife, because we are from the northwest, that I would rather be uncomfortably warm than uncomfortably cold.
JON: There is an actual meaning of the word Zihuatenejo.
DAVID: Thank you.
JON: Do you know what the actual meaning of the word is?
DAVID: You know, now you are going to embarrass me Jon, because I do not!
JON: OK, my last question, and this is important. What is the traditional chant here in Mexico after you do a shot of tequila?
CHRIS: Aye yi yi yi yi! Ariba ariba ariba!
HEATHER: Pull ya ya ya ya!
JON: That’s the best you’ve got? I know you can do more.
HEATHER: No, he can do more.
DOUG: Ariba! Wooo weee!
JON: What’s the typical chant here in Mexico after you do a shot or a popper of tequila.
DAVID: Oh Jon, you are the right age for the answer to that question.
JON: There is no right or wrong age for this David, you know this.
DAVID: And I don’t, and I’m embarrassed because you nailed me, which is…
JON: Arrryiyiyiyi yaaaa!
07:07-07:10 Next Stop logo
07:11-07:16 JON: Up next, sea kayaking, swimming with dolphins, and a market that defines local.
07:17-07:19 Next Stop logo
07:20-07:43 JON: Ixtapa’s two world class 18 hole golf courses make this tropical destination a haven for golf enthusiasts. They are located at opposite ends of Ixtapa’s main hotel strip, about a five minute taxi ride so they are very close and very convenient. The courses are well groomed and maintained all year long, you combine that with the amazing weather here and it’s always a great time for golf in Ixtapa. For more information, go to
07:44-07:46 Next Stop logo
07:47-09:42 JON: We’re up for another fun day on the water, we kick our day off in the authentic Mexican village of Bara des Porto with my boy Paco to go sea kayaking, followed by swimming with dolphins.
PACO: OK, we will be riding this beautiful lagoon which is about 40 miles long, as you can see it is surrounded by mangroves. And well, we will see everything regarding the ecological of Zihuatenejo and Ixtapa.
JON: Let’s get this show on the road.
PACO: OK. This is not the sea, yeah?
JON: It’s a very peaceful lagoon.
PACO: It’s a very peaceful place. And you see on the mangroves, you know branches hold that…
JON: Are these all mango trees?
PACO: Yeah, they are all mango trees.
JON: This a good workout for the upper body.
PACO: Yeah, it’s a good workout.
JON: Good way to kick off the day.
PACO: Overnight you be looking like Sylvester Stallone 20 years ago. This place has about 150 families ok, and they all make a living out of the fishing.
JON: All of them?
PACO: Ok, all of them., They supply a lot of the fish to Ixtapa and Zihuatenejo.
JON: It’s a cute little village, I mean this is authentic Mexican village, this area.
PACO: It is, it is. If anybody would like to have the chance to see the real Mexico this is one of the places where they must come if they have the chance to come to Ixtapa. So you ever want to go back to the primitive life of Mexico, this is the place.
JON: That’s great, father can go out with his sons and daughters, and moms there too. I think my favorite part of this morning is seeing all the locals out doing their thing, you know? I think we all, especially in our busy lives aspire to a simple life like this.
PACO: Right. that is why we want invite all the people to come to this place.
JON: Now they know who to hook up with, Paco knows it all!
09:47-10:22 JON: Now it is time to swim with the dolphins with Aidan and Emma. Let’s hop in.
OSCAR: OK, this is the mini motorcycle. Check it out. And they have some kind of whistle. Do you want to meet a superstar? Jojo is a movie star.
JON: What’s up Jojo?
10:40-11:21 JON: Well I’ve danced with the dolphin, now it’s time to ride her belly.
OSCAR: Ok you guys, now say goodbye
ALL: Bye bye!
11:23-11:25 Next Stop logo
11:26-13:50 JON: The food scene is off the charts here. Today we are going shopping downtown at the Zihuatenejo market with Chef Paco, we’re going to buy some ingredients, take them back to his kitchen and make some magic.
JON: What are we making today and what do we need to get?
PACO: For today I prepare one restapa with chicharon sauce and prepare the sauce with the cerano chile, tomato, onion, and fresh sea bass.
JON: That sounds simple.
PACO: Yeas, very simple.
JON: So this is the place that everybody comes everyday to shop and get all their ingredients fresh, everything is fresh here.
PACO: Very very fresh ingredients.
JON: Gosh, you can get everything here, bowls, mops, sponges, video games, got some musician serenaders too. We’ve been here 5 minutes and my mind is blown, this place is awesome.
PACO: This is the local fish.
JON: That’s a good looking fish.
PACO: Good looking fish.
JON: We’ve got our potatoes, we’ve got our veggies.
PACO: Mahi mahi, or sea bass fillet?
JON: I’d go with mahi mahi
PACO: Mahi mahi? Ok, this is mahi mahi.
JON: We’re set man. Ready to cook? Let’s go baby!
PACO: Yeah. Let’s go.
JON: What an amazing place to cook Chef Paco.
PACO: Oh, it’s very nice.
JON: The Tides Hotel, this place is gorgeous, you’ve got the tides rolling in, how appropriate, you’ve got the beach, very nice place. What are we going to do here?
PACO: Ok, today is mahi mahi in chicharone, chop parmesan cheese.
JON: Chef Paco definitely has his own way of doing things, I think the best advide for me is to just stay out of the way and help when asked.
14:01-14:08 PACO:It’s ready. it is very easy.
JON: Anyone can do it, right?
PACO: Yep.
JON: And it tastes really good!
14:09-14:11 Next Stop logo
14:13-14:19 JON: Coming up on Next Stop we visit a working coconut plantation, learn how to make rooftop tiles and more.
14:20-14:22 Next Stop logo
14:23-14:56 JON: Ixtapa and Zihuatenejo is arguably the most romantic destination in Mexico, we see honeymooners everywhere, and the food scene is amazing. In fact, a couple nights ago our lovely hostess, Ana Luisa, took us to a restaurant El Faro, built into the side of a cliff. The sunset was muy romantico, the food was amazingly prepared. Last night we had dinner on a boat in the harbor, amazing, the food again was incredible. Today we are having lunch on the beach at the Tides, there is something for everybody. If you really want to dig into the food scene here come in March for their annual food and wine festival. For more information visit
14:57-14:59 Next Stop logo
15:00-17:27 JON: Before tourism became the main industry here, fruit plantations and tile making ruled the day.
MIGUEL: This is an 80 year old plantation. That is the new coconut, that is what happens when the coconut falls from the tree. If we leave it there in 5-7 more years it will be that tall, in 5 years.
JON: That one, ok.
MIGUEL: This is basically a sword, we use it to peel the coconuts. We put it on the sword, and basically we use the weight of the body very carefully. there we go. This is the coconut meat, and the coconut milk, but normally it’s solid, really solid. If it is not used to prepare as a coconut, we use it to feed the chickens in the chicken coop and they love it. If you like a drink of fresh coconut it is very easy, don’t think anybody knows how to cut the coconut open. taste it.
JON: Oh, that does taste good. So coconut has many more uses?
MIGUEL: Nothing gets wasted on the coconut, we can use everything. We use it to make earrings, toys, bracelets, necklaces, different things. the next place we are going to stop, at the tile makers, they use it as a fuel.Ok, so this is the tile maker. Today, that is what we are going to learn, how to make a roof tile. We would put some sand in the bottom, we have to spread it, don’t roll it.
JON: So how many of these can he put out a day? Like if he is working hard how many of these does he make a day?
MIGUEL: This guy can make up to 500 a day. Well, this is the time we need a volunteer.
MIGUEL: Muscles! That will hold it, the other way, there we go.
JON: Voila!
17:28-17:30 Next Stop logo
17:31-19:22 JON: You will find both romance and luxury here at the Las Brisas Ixtapa, our Ixtapa resort. Soraida, we love this place, thank you so much for hosting us.
SORAIDA: Thank you for being here.
JON: The location is amazing, we feel like we are steeped into the side of a hill here, we feel like we are walking through the jungle.
SORAIDA: Yes, because the architect respect very well the mountain so they left a very good vegetation around.
JON: You walk in and there is a beautiful big lobby where a lot of people congregate.
SORAIDA: Yes, this lobby is perfect use because everything is a marvelous experience about the sunset, because you can see the sunset since it is coming down, to the end.
JON: It’s also a bar at night, and there is a lot of people that come down there and congregate, the other night it was packed, there was a big boxing match on. The rooms are beautiful too, this is one of your suites, you have got your own private pool out here, how many different room styles are there?
SORAIDA: We have six master suites like this, with one bedroom, two bedroom and the presidential suite that has three bedrooms.
JON: How many restaurants do you have, because the food is bueno.
SORAIDA: Yes, very good restaurants, we have five restaurants, two of them are especiality restaurants, one is mexican and the other one is el portofino.
JON: You’re right on the beach, obviously with some crazy waves.
SORAIDA: This is only hotel that has their own beach.
JON: But if you don’t want to get all sandy, you have got a really nice pool as well.
SORAIDA: Yes we do. We have a very especial swimming pool area and it is fairly distributed, because two are for families, one for adults only and one for the little kids so everyone has their own place.
JON: There is something for everybody at Las Brisas Ixtapa, and I want to say mucho, mucho gracias for having us, very nice to meet you.
SORAIDA: Very nice to meet you too, and thank you for being here.
19:24-19:26 Next Stop logo
19:27-19:33 JON: Coming up on Next Stop, we hang out in beautiful Zihuatenejo for some live music.
19:33-19:35 Next Stop logo
19:36- 20:06 MUSIC
20:07-20:21 JON: It’s off the hook tonight, it’s a Friday night in downtown Zihuatenejo, this place is pretty cool Alberto.
ALBERTO: Zihuatenejo, exactly. This is Banditos place, this is a very great place, Zihuatenejo like this much all the time.
20:22-20:36 MUSIC
20:37-21:05 JON: Tonight is very special here at Banditos. But you do more than this though, we are coming here tomorrow night to watch some games, like, you guys are like kind of the action nightlife spot, you are kind of Cheers of Zihuatenejo.
ALBERTO: Do you like to watch american football>
JON: I love to watch american football.
ALBERTO: Banditos is for you. For all the watch any sport you want and have fun.
21:06-21:21 MUSIC
21:22-21:24 Next Stop logo
21:25-21:51 JON: Thanks for tuning into Next Stop, from beautiful, romantic Ixtapa/Zihuatenejo. Gracias to our show sponsors, The Las Brisas Ixtapa and the Ixtapa Zihuatenejo CVB. Mucho, mucho gracias to Ana Luisa and Paco, we love you guys, we had a great time with you this week, we are going to miss you. Gracias to our shows title sponsors, Alaska Airlines and the Alaska Airlines Visa signature card. Thanks for your partnership. Next Stop, where will we take you next? We actually know, but you’re going to have to tune in and find out. Make good memories everybody!
21:52-21:54 Next Stop logo
21:55 Credits roll

Next Stop: Walla Walla

Pepper Bridge Winery, L’Ecole No. 41, Woodward Canyon, Dunham Cellars. Power House Theater, Marilyn Forever Blond, Marcus Whitman Hotel, Coyote Kings – filmed at Sapolil Cellars.
View This Episode’s Segments

00:00-00:04 JON: Welcome to Next Stop from the friendliest small town in America.
00:05-00:18 Next Stop Walla Walla rolls
00:19-00:42 JON: Walla Walla, located in SE Washington was just voted the friendliest small town in America by Rand McNally and the USA today, and they’ve got good reason to be friendly. The wine industry has absolutely exploded the past few decades, and the arts and cultural scene has followed suit. We’ll explore all of this and more on this episode of Next Stop from Walla Walla, a show full of pleasant surprises. And you’ll find out why I am donning a tux. Stay tuned, the fun starts now.
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00:54-01:51 JON: Wine Spectator says Pepper Bridge is a vineyard name you need to know. Before we get to know the wines, let’s take you straight to the source, the vineyards. This is where it happens, right?
JEAN-FRANCOIS: Well this the uh, this is harvest. This is the work, or the fruit of your labor for one year for everybody. For the wine growers.
JON: Where you can actually say this is the fruit of our labor, and for the first it actually means something.
JEAN-FRANCOIS: Basically this is the paycheck of the growers after one year labor.
JON: This is incredible. These guys just, they all pulled up in their vans and boom, there just in the vineyards, picking, picking, picking. I noticed that your people got out of the van smiling, ready to work.
JEAN-FRANCOIS: This is the energy, it’s harvest, it’s awesome, everybody is excited.
JON: Let’s go get up close and personal with some of the grapes and you can show me what you look for.
JEAN-FRANCOIS: You see here, the seeds are pretty brown, so this is a good indication of ripeness but really, as simple as it looks, the taste. The flavors are ripe, pick it.
01:57-03:08 JON: Ok, so we’ve picked the grapes in the vineyard we’ve brought it back to Pepper Bridge, what it this?
JEAN-FRANCOIS: This is the processing area, so we get this first table up here where we unload the grapes and then it goes to this piece of equipment which takes the stem away, basically what it does it just detach the berries from the stem. And now this is our new toy here, and we have been very fortunate with this amazing company based in Walla Walla, shaking and optical sorting in the food industry all around the world. This is 3, 4 years later we can try a little wine.
JON: And 3, 5 hours later! We were in the vineyard a few hours ago, all the sorting, now the best.
JEAN-FRANCOIS: Now we are going to taste our 2008 merlot from Pepper Bridge winery. Our goal is really to make a wine that represents Walla Walla Valley, so…
JON: And this does well, this is nice. What should I be looking for in this one?
JEAN-FRANCOIS: Hey, you know what? Whatever you want.
JON: I like that answer, some people try to get really intricate, this is an oaky flavor with some daisy…
JEAN-FRANCOIS: Life is too short, just drink what you like, it could be 5 bucks, can be 100 bucks, just drink what you like.
JON: I like that.
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03:15-03:33 JON: The name Walla Walla is of native American origin and means many waters. In the early 1800’s, fur traders established it as a trading post, and by the 1860’s, Walla Walla experienced the effects of the gold rush, with commercial, banking, and manufacturing activities. Following the gold rush, farming became the economic force behind this community, and continues as one today.
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03:37-03:44 JON: To be honored 10 years in a row by Wine and Spirits magazine as one of America’s top wineries, you must be pretty good. They’re better than good, they’re L’Ecole 41.
03:54- 05:16JON: Where better to learn about wines than in a schoolhouse.
MARTY: This area was called Frenchtown, and this is the old Frenchtown schoolhouse.
JON: And hence the name L’Ecole, which is the school, right?
MARTY: Exactly, and it was district number 41 so…
JON: L’Ecole 41
MARTY: You got it.
JON: You guys have won some huge awards, very prestigious.
MARTY: Yeah, we’ve done very well, Wine and Spirits did their top 100 wineries in the world, there were several wineries from Walla Walla, including Pepper Bridge and L’Ecole, but it was special for us, because it was our tenth award.
JON: Well let’s find out why.
MARTY: Alright, well this is a white blend, of, it’s a bordeaux white variety of sauvignon and sauvignon blanc and we call it Luminesce. You get this nice bright fruit, good citrus flavors, melon, pear, honeysuckle, nice food pairing wine, just a really pretty white bordeaux blend.
JON: This is perfect for a sunny day like today, the sun is shining.
MARTY: Perfect for me anyway.
JON: Cheers! So, rumor has it you’re actually going to put me to work.
MARTY: Well, that was our idea, we thought we should make you earn your keep.
JON: I think that’s fair. So what am I going to do?
MARTY: Well, we have a particular fermentation bin targeted for you to punch down.
05:21-05:40 JON: Ok, I know what these are Marty, but I don’t know what these are.
MARTY: Well, these are a bunch of metal bars we use to punch down the fermentation bins.
JON: These ones have holes in them, this one doesn’t.
MARTY: The holes are a little bit easier, maybe you need them.
JON: Let’s use this one. I’m not going to lie to you, I’m a little bit nervous here Marty.
05:52-06:13 MARTY: After you finish that bin, I’ve got another 20 or so for you to do.
JON: Uh, yeah, I’ll get right on that Marty. We normally start our day at school with a bell, but at L’Ecole 41, it’s how we end our day. Sweet.
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06:17-06:21 JON: Coming up on Next Stop, more fabulous wines from Walla Walla wine country. Why not?
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06:34-08:36 JON: Woodward Canyon was the second winery in the Walla Walla valley, and we’re very honored to be joined by Rick Small, one of the founding fathers of Walla Walla wines, who’s got an amazing story, but let’s go back to 1981, what was happening here in Walla Walla?
RICK: OK, well you know I just returned from college a few years before that, five years at the university, and come back into the valley and there wasn’t much going on, there were restaurants, there were a lot of farmers but, you know, nobody was doing anything that was very much fun as far as agriculture.
JON: So how did you get started?
RICK: Well, you know Gary Figgans and I were good friends and we were in the army reserves together, we just kind of got into it. It just started Gary was into it, and it just kind of evolved, and I kind of got his passion and I just learned, and but it was a lot of fun, the journey to where we are now has been great, it’s just been fabulous.
JON: You must be so proud and excited at what is happening with Walla Walla wines all over the world right now.
RICK: I love the fact that at the end of the day it is still coming off family land.
JON: That’s the great story, and the sense of place that you have here because you grew up here, this is the wine, you grew up here, and you went to school there, next door, that is so cool.
RICK: Yep. It’s very, very cool. We used to play right where those grapevines are right now, there was a little baseball diamond out here, and there was a backstop and everything like that and the grass, it was such alkaline, no grass could even grow there, so we would play in this white dust.
JON: This is a picture of you right here.
RICK: Yeah, that is when I was in grade school, in first grade and on the baseball team, exactly, and I didn’t even have on socks, baseball socks, I mean we were lucky to have uniforms.
JON: One of the things that you employed in your everyday life is one of my moms and mine, is quality versus quantity, talk about that.
RICK: Well I think it’s the only way to do it for me anyway, just make smaller quantities, and let the quality of your product drive the demand. So we should do what we do best, in quality.
JON: You’ve clearly focused on quality, you’ve won some great awards.
RICK: The awards are nice, but at the end of the day, it’s what’s in the bottle that counts.
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08:42-08:58 JON: The story of the Walla Walla sweet onion began over a century ago, on the island of Corsica, off the west coast of Italy. It was there that a french soldier found an italian sweet onion seed and brought it back to the Walla Walla valley, today, Walla Walla sweet onions are known throughout the world as some of the sweetest, tastiest onions you’ll find.
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09:02-09:15 JON: It’s harvest time in Walla Walla, we’re at Dunham Cellars where the passion is in the bottle, for a tour and a harvest lunch.
09:16-10:52 DANIEL: This is where the magic happens. So, we are currently involved in the latest harvest in Washigton State record which is not a bad thing, we are giving the grapes plenty of time to ripen up this year, and the excitement has started. So what we do, is after we are done crushing and stemming, we do a 24 hour ambient soak in each tank, we open the bottom valve on the tank, and just through gravity we have the wine fountain up, and it’s really light colored right now because literally, we just crushed the fruit yesterday, so the color has not completely extracted yet. So this does a couple things, one, it really aerates the wine which is helpful for the yeast. I mean, let’s face it, we are not wine makers, we are yeast shepherds, and so the trick is to make the healthiest environment for yeast as we can.
JON: I noticed that we are all holding our glasses like this, but you are holding your glass like this the whole time.
DANIEL: Ah, yes. Ok, so I actually went to school for wine drinking, wine making.
JON: I want to go to that school!
DANIEL: And so when you are a freshman, you grab the glass by the goblet, right? So then as a sophomore, you grab down here on the stem, and you think oh, ok, now I’ve arrived. Then you get to your junior year and you’re like, ok, I’m cool, whoa. And then, senior year, and then you graduate.
JON: So you are a junior?
DANIEL: Today I’m a junior. Well, then there is grad school where you just, give me the bottle.
11:00-11:42 JON: So we are at the harvest lunch, and you are Eric Dunham, I’m thinking you might have something to do with the winery.
ERIC: They bring me in to cook every once in a while, but in between that, we rock grape juice here.
JON: So what inspired you to start this?
ERIC: I grew up when there were only 2 wineries here and my role models had careers and made garage wine and hit it big so I kinda went that route to be able to afford to make wine.
JON: The passion is in the bottle, I read that on your website.
ERIC: When I got into the industry, I really wanted to be judged in a brown bag, I wanted to be judged by the quality, unperceived of the label. Our goal is to make wines that we love to drink, and the style is consistent every year and from some of the best vineyards in washington state.
JON: Cheers.
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11:51-11:56 JON: Up next, a stunning theatrical performance in a world class hotel in Walla Walla.
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12:00-13:48 JON: The Powerhouse Theater located in downtown Walla Walla is 120 year old building that used to supply power to the city. Tonight, it supplies world class entertainment. Tonight, Walla Walla came out in swarms, looking very good mind you, for Marilyn Forever Blonde, the third performance at the Powerhouse Theater which has just taken the city by storm. It wasn’t always a theater though.
HARRY: It used to be a gas plant before electricity was invented. It took about 2 ½ months to rebuild the whole inside and we built the interior so it touched the building in very few spots, so we didn’t sandblast, or change the old building at all. So this is a duplicate of Shakespeare’s theater that he built for himself.
JON: This town is so excited for Marilyn Forever Blond, and Greg wrote it, produced, directs, this was your baby.
GREG: No, I didn’t direct it, you don’t direct your wife, it’s impossible.
JON: I was going to ask you about that.
GREG: It’s like teaching to play golf, or teaching them to drive.
JON: Everything that Sunny says as Marilyn, are things that Marilyn actually said, where did you find all this material?
GREG: Well, I wrote this before the internet, this was about late 80’s you know, so I got all these books on Marilyn, I had my office write down all the quotes on 3 by 5 cards and then I scooped them up and I sent them back and they typed them up, and I went, you know that could be a play and then I worked on it, and then I couldn’t find anyone to do the part so I waited 20 years to get someone to do it and then I had to marry her to do the part.
JON: I’m blown away by Sunny and her performance and usually we film performances, but tonight we actually we got to sit back and enjoy it, but yesterday we actually did get the pleasure of connecting with Sunny and meet this wonderful lady.
13:49-16:01 JON: What I love about this production is that your husband Greg wrote it word for word in Marilyn’s words, and he was telling us earlier today, he says you may not agree with this that he made you a deal, he said that he’d marry you if you took the part because he had been looking for the right actress for 20 years to play the part, is that true?
SUNNY: He keeps telling people these lies!
JON: Tell us the truth, set us straight.
SUNNY: The truth is, we were in Vegas, I was doing Marilyn, and I put on the short wig, and he said I’ve never thought of you as Marilyn before, but when you do Marilyn it’s pretty convincing, you need to read my play. We were not married at the time, I read the play, said no way, because nobody, no woman should have to be compared to Marilyn Monroe, that’s just not even fair. And then we were married, and the nagging just would not stop.
JON: Do the part!
SUNNY: Do the part, do the part, read a scene
AS MARILYN: Boop Boop dee doo. He loved it, his eyes popped out. I remember he made this joke off screen, he said ‘Young lady, you are a case of arrested development. With your development, somebody’s bound to get arrested’
JON: It’s been said that you do an amazing job channeling Marilyn from the dead before your performances, what do you go through to become Marilyn?
SUNNY: Well I spend 2 ½ hours in makeup, I turn on some frank Sinatra music of her era, and that sort of, at the end of the 2 ½ hours, being prepared and surrounded by pictures of her in my dressing room and hearing Frank Sinatra sing, imagining them going out, maybe she is getting ready for a date with him, it sort of transports me back to that era.
JON: What do you want us to take from your performance?
SUNNY: Well, I think what I have learned from it is that, be careful what you wish for. Marilyn’s taught me a lesson and I hope the play teaches that lesson, is to honor those around that are close to you, because she didn’t have those people.
AS MARILYN: He didn’t like girls with brains. I told him that was the nicest compliment I’ve ever had.
SUNNY: So be careful what you wish for, fame isn’t all it’s cracked up to me.
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16:07-18:01 JON: We’ve encountered many pleasant surprises here in Walla Walla, and none as pleasant as the Marcus Whitman Hotel. Completely surprised all of us to have a property like this in Walla Walla Washington, it’s world class.
KYLE: It is, it’s top of the Mark, Jon.
JON: And you did this right?
KYLE; Well, many people before me did this, but I was the person that did the entire renovation back in 1999 and 2000, 2001.
JON: And the rooms are a little bit unique, I’m in a suite which is beautul, but there is different types of rooms, describe the rooms for us.
KYLE: In our historic tower we have 52 guest rooms, so we have wonderful 2 room luxury suites, we have what we call our executive tower king rooms, and then in our west wing a lot of king rooms, double queen rooms, and some junior suites over there for our guests
JON: So there is something for everybody. I’ve noticed that everybody is smiling, all your employees are happy, you have a really good staff.
KYLE: Thank you for noticing, and it is true, we work very hard with not just our hiring process, but also you know, this is our extended family.
JON: This town is just ready to explode, you just feel it, it has it with the wineries, the Powerhouse Theater and the Marilyn Forever Blond show, this must be really exciting times here in Walla Walla.
KYLE: You know it certainly is, and I think it has exploded. Got such a great vibe and energy that, and it grows every year, it just gets better and better every year. It’s as exciting as heck.
JON: And you can tell that everybody is really excited to be here too, I’ve talked to people that have moved here from New York, Chicago and they just really love it here, and there is so much going on.
KYLE: Yeah, the folks you meet, we’re very passionate about what we do, very proud about our community and really love our quality of life here a very unique quality of life and it’s what has kept me here.
JON: So tonight is going to be fun, we are bringing all of our friends we have met from the four wineries this week and we are going to pair their wines tonight with Antonio’s food.
KYLE: They had some fresh scallops in there earlier they were preparing for tonight, so I’m pretty excited, it’s time to go eat.
JON: Let’s go.
18:05-18:50 ANTONIO: We always shuck the scallops ourselves, we got them in live, so scallop shells with a roasted pumpkin puree and then here’s the fresh scallops that we shucked right her, Grant seared them all perfectly with a little bit of butter. This is one of those dishes, there’s some cold, there’s some hot, there’s some warm, try a little bit of everything at the same time with the port, it’s going to need all the flavors to kind of come together.
JON: Those scallops were incredible.
ANTONIO: Yeah, you liked those?
JON: The sauce was amazing. What else are you going to make for us tonight?
ANTONIO: We have chilean sea bass we’re going to poach for you guys tonight, and make a parmesan infused olive oil and we are going to do a real nice spin on pumpkin cake and salted caramel ice cream for dessert.
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19:08-19:13 JON: Coming up on Next Stop Walla Walla, local band Coyote Kings.
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19:17-19:45 JON: So we mentioned in the intro of the show that the wine scene is blowing up here which means arts and culture follow. The music scene is actually blowing up as well, we’ve got Robin here with Coyote Kings who’s going to be our music segment tonight.
ROBIN: We actually put our first band together in Walla Walla in 1977. I know I don’t look that old.
JON: What were you, two?
ROBIN: Close.
JON: Let’s look at your shoes though man, I love your duds, look at this guy, he’s dressed he’s dressed for the court tonight.
20:09-20:48 JON: Tell us about your music
ROBIN: Well, we call it rockin bluesin, and bluesy rock, smokin hot. So we kind of mix everything from a little bit of funk, a little bit of classic R&B thrown in.
20:49- 21:20 JON: Walla Walla is such a cool place, what do you love most about Walla walla?
ROBIN: It’s quiet but it is starting to get so much more to do. All week there is music someplace, and on the weekends there is music all over the place.
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21:25-21:51 JON: Thanks for tuning into Next Stop from Walla Walla Washington, a town that lives up to it’s billing as the friendliest small town in America. We made some amazing new friends on this show so thanks to each of you for your participation in making this a great show. Kyle and Brenda, we love you and we love the Marcus Whitman, and we can’t wait to come back and hang out with you. We also love our title sponsors, Alaska Airlines and the Alaska Airlines visa signature card, so thanks to you for your partnership. We’ll see you next time on Next Stop, where will we take you next? Make good memories everybody.
Credits roll

Next Stop: SE Alaska

Dog Sledding on the Mendenhall Glacier, Tracy Arm Fjord, Salmon Hatchery, Mining Museum, Taku Glacier Lodge, Alaska String Band

00:00 JON: Hi, I’m Jon Olson, welcome to Next Stop, from the only US State capitol bordering a foreign country.
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00:20 JON: Welcome to Next Stop from Picturesque Southeast Alaska, home to some of the most beautiful fjords and icebergs you will find anywhere in the world. We will base our camp in Juneau, the only US state capitol bordering a foreign country; Canada to the north, and the icefields. This show has lots of action and adventure, we will take you dog sledding on a glacier, we’ll pan for gold and we’ll talk salmon. All this and more on Next Stop from SE Alaska. The fun starts now.
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00:44 JON Today we get to do something that you can pretty much do any day of the year, if you live on a glacier-we’re going dog sledding! Of course we didn’t walk up here, it’s just a short helicopter ride with Temsco helicopters and viola, here we are standing on the Mendenhall Glacier.
01:05 DALE: I’d like to welcome all of you to the Mendenhall Glacier, and to dog camp. The dogs we have here we call Alaskan huskies, these dogs are considered the fastest land animals over distance on the planet. They can cover one thousand miles in about 8 to 9 days, a typical training run is about 50 miles, and they can do up to 150 in a single 24 hour period, so pretty amazing animals.
01:30 JON So you must be the captain?
MATTHEW: Yes sir, how ya doing?
JON: Good, I’m Jon.
MATTHEW: Nice to meet you Jon, my name is Matthew.
JON: Hey Matthew.
MATTHEW: I’m going to be taking you out today.
JON Awesome, I’m excited.
MATTHEW: Yes. This is our team over here, we have got 12 alaskan huskies for you. This is gigabyte.
JON: Hi, gigabyte.
MATTHEW: And this in Fione.
JON: Hi Fione, you are a pretty dog, pretty eyes.
MATTHEW: Fione is going to be one of your lead dogs, she’s 5 years old. This guy is Michael Phelps.
JON: Michael Phelps? He’s gotta be fast then!
MATTHEW: He’s a good swimmer, huh? Right buddy? We’ll go about 2 miles around the glacier, I’ll tell you a little bit about the area here, and I’ll tell you all about the dogs if you like. So you can sit here, I’ll hook up.
02:15: MATTHEW Alright!
JON: Hahaha, woo hoo! This is so cool!
02:30 MATTHEW: So the dogs are designed to kind of follow a trail system. Even if there isn’t one available, if it is blown away from wind or mother nature, the dogs will just kind of go straight until I tell them otherwise. So we don’t use reins, like with horses, so they need to feel my brake and listen to my voice. So we’ll demonstrate a left hand turn. It’s just, you can indicate the dogs by stepping on the brake, and then you just tell them where you want them to go, hup, hup, there you go.
03:21 MATTHEW So if you look over to your left, this is the Herbert Glacier, and the Mendenhall Glacier, where they connect, it’s called H & M pass and we are kind of pointed toward the Mendenhall towers now, those mountains sit about 3 ½ thousand feet.
JON: Those are magical.
MATTHEW: Yeah, they kind of remind me of Lord of the Rings or something.
JON Yeah, totally
03:48 MATTHEW: Whoa, alright.
JON: Alright.
MATTHEW: Very cool.
JON: Nice tour Matt!
JON Thanks buddy.
MATTHEW: No problem. You’re welcome.
JON Great time.
MATTHEW: I always like to pet the dogs after a run, just let them know they did a good job, so you are more than welcome to.
JON: Let’s pet them. Good job!
MATTHEW: Good job you guys.
04:09 Next Stop Logo rolls
04:11 JON: Comin up, we learn about salmon, and tour the stunning Tracy Arm Fjord.
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04:22 JON: The weather is SE Alaska might surprise you, it’s actually quite moderate. Temps in the summer range in the 60’s, and in the winter time they are in the 30’s. I’m wearing this jacket not because it is cold today, it’s actually not, but we have got some liquid sunshine coming down. They get about 54 inches of rain a year, which is the same that Birmingham Alabama gets. Not so bad compared to other US cities, like Hilo, on the Big Island, gets about 124 inches a year. You just got to plan your wardrobe accordingly, which you can do at Alaska Airlines award winning website, See, a little rain never hurt anybody!
04:56 JON: We are at the Macaulay Salmon Hatchery for a little salmon 101. Emily, take it away.
EMILY: Sure, so these are chum salmon, also called the ketas, or the dogs, and basically, what all of these tens of thousands of salmon that we have onsite are doing right now is fighting up this fish ladder that is behind this window. This is one of the last legs, one of the last segments of their journey up a river or a fresh water creek, in our case it’s a fish ladder. This fish ladder is 450 feet long and these chum salmon have been fighting up it for a couple of hours or a couple of weeks.
05:29 JON We were just up at the river and there were thousands of salmon swimming upstream.
EMILY: Sure. What’s happening in a natural spawning situation what you saw, it that these salmon will stir up a gravel bed, and with about a 5 percent chance of fertility, those eggs are going to be fertilized. So that is a natural spawning environment, so it’s quite challenging, you can see why that salmon has thousands of eggs inside her, in hopes that one gets fertilized.
JON: There is so many. In looking at all the thousands, we are at a hatchery here so conservation is important, you are educating us now. But, what is the fine line between conservation and food?
EMILY: Uh, in Alaska, you really don’t have to worry about that because these hatcheries are supplying the commercial demand.
06:10 EMILY: So this is an incubation tray. This is where these baby salmon, once those eggs have been fertilized are going to live for that one winter. So, we have a room, and there are 650 of these trays all stacked up on one another, fresh water continuously flowing throughout.
06:28 JON: And now for the hooky spooky part of the tour.
EMILY: The creepy crawly part!
JON: No, this is cool, this is where all the eggs are.
EMILY: This is where all of the eggs are, so…
JON: What is the purpose of having it be so dark?
EMILY: So, the reason that this room has to be dark is that light affects their growth rate.
JON: How many salmon will make it out of the room into the pacific?
EMILY: About 125 million.
JON: Whoa!
EMILY: We are in the baby making business.
JON: Yes you are, and you do it well.
EMILY We do it well, yep.
06:58 JON: This is pretty intense.
EMILY: It is a lot of fish, huh? Almost 200,000 to be exact.
JON: Wow. I noticed they are gathering in that corner and then shooting out.
EMILY: Well, they are reacting to us. so I just saw your hand go that way.
JON Oh wow. I feel like I am directing and orchestra.
EMILY: I know, laughs
07:23 JON: Emily I love it. I have learned more about salmon than I ever thought I would, in an amazing setting, and here we are where they come, basically these guys are coming home to die.
EMILY: They are coming home. They are coming home to die, so this is basically the starting point of our fish ladder. This fish ladder is 450 feet long and they are going to fight their way up it, changing, dying the entire time. Pacific salmon both male and female, regardless of which of the 5 species it is, only has one life cycle, naturally. So yep, they are coming home to die.
JON: I’m still amazed, I can’t get it in my head, how they come from all over the world to come back here, to this spot.
EMILY: They come back here, I know, it’s amazing.
08:04 Next Stop Logo rolls
08:07 JON: Juneau has been the state capitol of Alaska since 1906 and has an area almost as large as the states of Rhode Island and Delaware combined. There are many places to stay and eat in Juneau, we recommend the Goldbelt Hotel, located right on the waterfront, boasting an amazing restaurant right in the lobby. And for something a little more quaint, check out the Silverbow Inn, which also has a cafe with the best bagels in Juneau. For more information on Juneau and the surrounding areas, visit
08:31 Next Stop Logo rolls
08:34 JON: Today we venture into one of the worlds great fjords, the Tracy Arm, with the Captain Cook.
08:46: STEVEN: Well here, we’re headed into Tracy Arm. Tracy Arm, a fjord. A fjord is an ocean waterway, carved out by glaciers. Oh, got a little bear here. They come down to the shore to eat mussels and barnacles at low tide, sometime the kelp there. They are kind of used to us, so we keep enough distance to where we don’t bother them too much. Give everyone a chance to have a look there, to take some pictures. This one here, they can at least check that little box that says bear.
09:32 STEVEN: Rule number one is you go around problems, so you find the path with the least amount of ice, so rule number one, go around it. Rule number two is go slow, and slow can be defined in a lot of different ways, again, that depends on how much ice is here.
JON: So besides the obvious Steve, describe what we are looking at here.
STEVEN: This is South Sawyer Glacier, and it is part of the Stikine Icefield. It’s a big area that goes from just south of Juneau down to the Stikine river from the Taku river down to the Stikine river. The icefield itself really is all the mountains and the glaciers that are collected upon them. This is, this is one of the most substantial pieces of ice you will find anywhere.
JON: Yeah.
10:21 STEVEN: Check this out, this is really gorgeous. This is the kind of ice that we are well known for here in Tracy Arm, just look at this color.
10:37 STEVEN: You gotta be careful going around them because they can fan out, you know. You think about sonar, radar, GPS and all that. I do it more simply, I simply look out the window.
11:01 STEVEN: So coming up here, we’ve got a spot you’ve got to step outside to enjoy the view. Look up to the heights, the rock walls way above us, little trickle of a waterfall here too.
JON: This is a great opportunity to get up close and personal with a waterfall. The water is really warm. Come on. Takers?
11:29 JON: That waterfall you took us to, you got so close to it man, you know how to maneuver this boat. You’re good.
STEVEN: Well yeah. I’ve got the knack.
JON: How many waterfalls? Hundreds of thousands of waterfalls?
STEVEN: You lose tracks, you can’t count them there are so many.
JON: But that one you took us to I thought was very cool.
STEVEN: Yeah, we like that maneuver. You get in there and people, everyone enjoys it, I get I get within about an inch of the rocks.
11:54 JON: The Tracy Arm excursion is billed as one of Juneau’s must do attractions, and after spending the day on the boat with Captain Steve and his crew, I’d say myself and the other 44 passengers would definitely agree, wow.
12:11 Next Stop Logo rolls
12:15 JON: Up next, panning for gold, and a float plane ride to a glacier lodge.
12:21 Next Stop Logo rolls
12:23 JON: The Last Chance Mining Museum is the only historic mining building open to the public from Juneau’s gold rush era. An era that ushered in the population boom to Alaska.
12:36 RENEE: The gold rush started, gold was first discovered in 1861 in the Cassiar region, down in Canada, then it just migrated north. We’ve had about 6 anniversaries of Gold Rush, Juneau, then Skagway going up into the Klondike, and then Fairbanks, and then over to Nome. My favorite place is when somebody says “We’re going to Chicken’.
JON: Chicken!
RENEE: Chicken Alaska, it’s like, what a place to live.
JON: Now there is some really interesting pieces in here, especially the map. They didn’t have computers back then, but they have this map that goes down several dimensions.
RENEE: The fact that they were able to draw on glass, all the tunnels, and they knew where they were going. And the fact that it is very accurate is amazing to me, that you can look at it, and I like the fact that I can turn it off, I can turn it on, and I can read it.
JON: Because you’ve got the lights. You’ve also lights from back in the 1800’s hanging from the ceiling here. What other pieces of the museum are of interest?
RENEE: Well, obviously I love the compressor, the waterwheel gets a lot of interest. The big huge safe over there I guess is another one of mine. It is the safe they used to store the gold in and it weighs about 800 pounds.
13:55 JON: You must be Rocker Box Randy.
RANDY: Yep, you must be Jon.
JON: I’m Jon, good to meet you.
RANDY: Nice meeting you.
JON: Renee taught us the history, the local mining history this morning, now it is time to find some gold my friend.
RANDY: You want to find gold?
JON: I want to find gold.
RANDY: Ok, let me get some pans here, we’ll get you all set and find you some gold, okay? Okay, the whole trick to panning for gold, you get to remember gold is heavy metal, gold settles a lot on your pan, then you want to have a lot of action, tap it, shake it, best way is to tap it. Jar all the heavy gold down to the bottom, then you want to get all of your sand or overburden on the top. Angle it just about like this, what happens is these pans have a nice little lip or edge in the bottom, and gold being heavy now will come down, hang in the bottom edge of that pan. Gently rinse it off, we have a lot of iron, the black you see is iron. Now here’s the neat thing about an old pan, you want it old and rusty for a reason, I’ll show you, the gold is going to be down here.
14:48 JON: Oh yeah.
RANDY: And there is your gold.
JON: A couple of gold flakes. Sweet!
RANDY: And here is the nice thing about an old rusty pan, hold your hand out.
JON: The gold stays.
RANDY: You want an old rusty pan if you’re going to go with metal. Because gold is really kind of coarse and rough, and they rub with those rusty old pans and they cling onto each other.
JON: Randy, it’s been a pleasure.
RANDY: Well, come up anytime, we like to show people how to find gold, just don’t give our secrets out where we are at now, ok?
JON: I’m not going to give any of the secrets out.
RANDY: Have fun getting your gold.
JON: We love to bring out personalities, local personalities on Next Stop, and you are definitely on of the local personalities on the Juneau show, and you are kind of like Santa Claus, I mean people are going to believe you. What do you do in the winter? What do you do around Christmas time? Tell the truth.
RANDY: I cut my beard way back. I’m one of the few people that grow a beard in the summer and trim it way back in the winter. I grow it for the summer.
JON: Well, you look the part.
15:39 Next Stop Logo rolls
15:45 JON: The Taku Glacier Lodge flight and feast combines two memorable tours into one. Next Stop, Taku Glacier Lodge.
16:07 JON: So this is pretty cool, after you get off the float plane, which is a beautiful ride, they give you a little time before meal time to walk about the area. You really feel like you’re in the Alaskan wilderness.
16:20 MIKE: This is a wild Taku River king salmon you folks are eating today, these fish are caught just about 12 miles away from us, just upstream, we have them delivered about every other day, some of the best salmon you can get, and Wes does a darn good job cooking it over the alder fire out there, so I am glad you guys are enjoying that stuff, you should be very thankful that I had absolutely nothing to do with your meals today. It would be a pretty sore outcome if that was the case. I would like to welcome you all to Taku Lodge, it’s a pleasure having you with us here today. This lodge was originally built in 1923 by a guy named Dr. Harry Devine. He was a physician at the Ageait gold mine there in Juneau before he decided he wanted a change in lifestyle. He headed up the river here and he homesteaded this property, he chopped down all the timber in the yard, and with that timber, he built this very lodge.
17:11 RYAN: You ready to go on a trail walk?
JON: Yeah.
RYAN: Now we will get going in this direction over here. On you guy’s right and left sides here, we have wild blueberries and wild huckleberries, and they are actually in season right now, and you guys are welcome to eat them before the dogs get to them. Also along the trail here, you are going to see this really nice pink flower here, it’s actually called fireweed, it’s a really cool plant, actually turns totally pink, and it’s usually the first thing that’s actually going to grow back after a wildfire. These bigger trees you see here with all the moss growing on them? These are Sitka Spruce,, Alaska’s state tree. These are hundreds and hundreds of years old, this is an old growth forest, this tree is probably about 150 years old, and it’s actually covered in this moss, it’s called spagnum moss.
18:03 JON: What is it that people say about this tour?
MIKE: Um, well I think that really it is just authentic, you know. There is a lot of history to the building here, it’s real Alaska. You take a float plane up here, people are just in awe of the glaciers, you fly over five glaciers before you get here. There is history to it, there is a story that comes with the lodge, and there is just an authentic feel about the building and the grounds.
JON What is it like to work for a family business that brings in all these people from all over the world that puts smiles on their faces?
MIKE: I couldn’t be more blessed you know. It’s just nice to work so closely with my family. I started working in the kitchen officially when I was 12, 12 years old. Pretty much just haven’t left ever since.
18:45 Next Stop Logo
18:49 JON: Alaska’s own version of the von Trapp family band, coming up on Next Stopp.
18:55 Next Stop Logo rolls
19:21 JON: I have been searching my whole life for the American version of the von Trapp family singers, and I think I have found it here in Juneau, Alaska. This is the Zahasky Family, the Zahasky Family string band. Welcome to Next Stop, and wow, what a sound you guys put out. Let’s start with you two, how did you guys meet?
PAUL: We met playing music. We had a common friend who asked us to play at a Christmas event, and we played at that together, and started dating, and fell in love shortly thereafter, and music has always been a part since day one.
19:51 Music
20:27 JON: Guys and girls come on now. Is there any conflict? Of course there is conflicts. How do you get through it when you have rehearsal and you just like want to get at each others throats?
BOY: Yell a lot.
GIRL: No, we have conflicts but it usually, they resolve. If we play we end up feeling better after we play it.
PAUL: Bands that tour without family, it is really hard on them, you know to tour as a family is great, we get to spend time and go on adventures together, you know I feel blessed because I get to work with my kids as they are working and train them into a professional skill.
20:58 Music
21:27 Next Stop Logo rolls
21:30 JON: Thanks for sharing our adventures and cultural experiences with us on Next Stop picturesque SE Alaska. Thanks also to the Juneau Convention and Visitors Bureau and the Goldbelt Hotel for your partnership in helping us make a great show. 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.
21:51 Next Stop Logo rolls
21:54 Credits roll

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.
00:39-00:40 Next Stop logo
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.
05:23-05:24 Next Stop logo
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
05:53-05:54 Next Stop logo
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.
08:44-08:45 Next Stop logo
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.
10:46-10:47 Next Stop logo
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.
11:12-11:13 Next Stop logo
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.
14:14-14:15 Next Stop logo
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.
14:34-14:35 Next Stop logo
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.
16:49-16:50 Next Stop logo
16:53-16:58 JON: Up next on Next Stop, slack key guitar artist Makana, with Lono and Lopaka.
Next Stop logo
16:59-17:00 Next Stop logo
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.
21:30-21:31 Next Stop logo
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.
21:54-21:55 Next Stop logo
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!
00:41-00:42 Next Stop logo
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!
03:43-03:44 Next Stop logo
03:46-03:51 JON: when Next Stop returns we’ll do a nature walk, and we will ride this bad boy.
03:52-03:53 Next Stop logo
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.
07:57-07:58 Next Stop logo
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.
09:51-09:52 Next Stop logo
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.
13:58-13:59 Next Stop logo
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.
14:29-14:30 Next Stop logo
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: 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: 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