COVID19 has overtaken our lives. Hotels, restaurants, theme parks have closed. More industry jobs than I can count are lost, temporarily or permanently. Each day my email box is loaded with stories of facts and gloom, but there is also hope for our future. There are charming and funny parody songs, stories of heroes on the front lines, whether a grocery store or an understaffed, overworked, undersupplied hospital. We all know the little things in life (finding toilet paper, eggs, and sanitizer) have become priorities, while balancing suddenly having to be a parent, a remote worker, teacher, and guardian of safety protocols even when errant family members or friends choose to dismiss concerns as needless or hype.
It’s like squeezing into a too-tight dress when it’s the only one that will work for the event you’re headed to tonight. There’s just too much to cram into one small space and too little time to do anything more about it. That’s how I think of all the information I’m privy to about hotel and destinations promotions, event announcements, software that sweetens success, and people of distinction in the hospitality/meetings & events/entertainment industries. I know you’d like to know what I know, but the collection of knowledge doesn’t fit into the formats of publications and organizations for whom I already write.
Here’s where you come in.
I will give a $25 check to the person who comes up with a title for a new blog I feel compelled to create. Whoever dishes up the best Read more
You know that old adage: which comes first, the chicken or the egg? For my recent journalists’ junket to Ravella at Lake Las Vegas, it was more like: the cuisine or the spa? Both were divinely delicious with a strong propensity towards nurturing health and wellness of mind, body and spirit by infusing the senses with an organic aromatherapeutic remedy.
In the interest of being the equal opportunity purveyor of opinions, I’ll lay out the facts. You decide.
My involvement as an entertainer and as a journalist for the meetings & events, entertainment and hospitality industries garners lots of opportunities to sample tasty treats from chefs of diverse backgrounds, ethnicities, and reputation. I certainly wasn’t expecting foodie nirvana at a tucked-away resort on the outskirts of Vegas.
Actually, to be truthful, I wasn’t expecting to wind up at a literal oasis in the desert, minus any maurauding nomads or sandstorm-swept flies in my face. Read more