Climate Change Is Making ‘Last Chance Tourism’ More Popular, and Riskier

British Airways is putting epic vacations on sale this fall with flights starting at less than $500 roundtrip.

I recently went to Iceland and spent three days in the capital city of Reykjavik.

I'm an American born to British parents. My husband is British and recently obtained US citizenship after living there for 10 years. When we had our son (who also has dual citizenship), we knew we'd spend significant time on both continents. However, the pandemic, finances, and busy schedules kept us from traveling internationally.

Strikes are a regular occurrence in Europe, as employees withhold their labour to fight for better pay and conditions.

Taiwan-based airline EVA Air is planning to bring suite-style, business-class seats to dozens of its wide-body jets for the first time. At the same time, the carrier is also eyeing an expansion to three new U.S. cities.

Swiss International Air Lines has an unusual problem: Its new first-class seats are too heavy for some of its widebody planes.

Good morning from Skift. It’s Wednesday, September 4, and here’s what you need to know about the business of travel today.

New Zealand's government announced on Tuesday that it will triple entry fees for foreign tourists starting in October.

Koji, the mold that transforms soy beans and wheat into soy sauce and rice into sake, is so beloved in Japan that it has its own holiday. And lately, chefs have been finding new uses for the fungus, which has a fruity aroma and an ability to make “anything it touches better,” says Jeremy Umansky, 41, the owner of Larder deli in Cleveland. He uses koji for almost everything: to cure pastrami; to ferment Chinese-style black beans, which are ground and swirled into chocolate babka to embolden the chocolate; and to sprinkle over salads and fries in the form of what the restaurant calls Special K, a seasoning of dried ground koji. “It’s a harmonizer,” he says. Bartenders, too, are taking note. At Nancy’s Hustle in Houston, the bar manager, Zach Hornberger, 32, adds it to the nonalcoholic Silver Brining cocktail, a sweet-sour-salty mix of pickle brine, grapefruit and lime juices, koji and tonic. “It brings this umami background to beverages, and it plays well with citrus, taming the high acid notes and rounding the drink as a whole,” he says. At the restaurant Fête in Honolulu, the bar manager, Fabrice McCarthy, 41, infuses rum with shio koji (a slurry of koji, water and salt) and shakes it into a mai tai to add salinity — the effect, he says, is similar to how salted peanuts make you want to drink more beer. Ryan Chetiyawardana, 40, the owner of the bar Lyaness in London, experiments with koji in multiple forms — for one cocktail, he ferments parsnips with koji, which he says unlocks the sweetness and delivers “a huge tropical brightness.” While koji often plays a supporting role, at Paradiso in Barcelona, it wraps around the entire lip of the glass used for the Fleming, named for Alexander Fleming, the discoverer of penicillin, another influential mold. For this fungus-inspired cocktail, which includes grapefruit, tequila and miso, the manager of Paradiso’s research lab, Matteo Ciarpaglini, 30, one-upped a classic salt rim with a fluffy cloud of koji, its floral fragrance accompanying every taste. —

Stifling heat across Europe this summer has made the thought of multi-day mountain trekking an unappealing prospect.

Few industries were disrupted as drastically by the Covid pandemic as the hospitality sector. Now, as travel has bounced back to prepandemic highs and Covid precautions have fallen by the wayside, thousands of hotel workers say they are still suffering from the lower wages and higher workloads that the pandemic period ushered in.

I love to travel. Luckily, between work and personal trips, I'm on the road for about two weeks of each month.