Cultural tourism staff as cultural interpreters (by John Fisher)
Cultural exploration is fast becoming the primary driver of “value-added” tourism. Services and attractions which move beyond the homogenized blandness of mass tourism and instead highlight services and attractions which embrace the uniqueness of place and experience are growing in popularity.
At Fishers” Loft Inn, experience has irrevocably demonstrated that staff are not only primary to our guests” general well-being but equally they are our best cultural interpreters – greatly enriching the visitor”s experience.
A guest from Toronto, in conversation with a staff member learned that her brother, overnight, came close to capsizing his fishing boat due to a problem hauling in fishing gear. When departing the Inn, the guest was in awe of what he had learned. “It had never occurred to me that people risks their lives so that I can eat fish.”
On another occasion, one of our servers, over several visits to the guest”s table, described the extraordinary lifecycle and reproduction strategy of the caplin (they wriggle up on the beach, lay their eggs and die), all this while not missing a beat on the table service front!
Both examples exalt the uniqueness of this place. The Inn overlooks the vast expanse of Trinity Bay flowing out to the wild North Atlantic Ocean. What goes on and in the ocean is one of the reasons people visit coastal Newfoundland.
Once, while chatting with the Director of Tourism for Iceland, he was anguished that their tourism was australian pokies games online growing at such a rate that they were running short of Icelanders to meet and look after visitors, “people expect and want to meet the people of this place, not someone from another country, as good as they may be.”
At Fishers” Loft Inn, the staff, their hiring, development and support comprises our first priority. Outstanding staff equals an outstanding experience for our guests!
Fishers” Loft Inn is located in a somewhat remote, rural location. Consequently, we are not blessed with an abundance of people highly trained in the culinary arts. What we do have are people who have been shaped by experience to propagate and prepare food from this area. An inn located in such a location will, in order to be successful, attempt to capture the knowledge and experiences of local people while, at the same time, introducing ways to enhance locally produced food. This has worked for us. We make a point of growing food in our greenhouse and kitchen garden, which are located next to the dining room so that guests can see living and growing food that is part of their menu that evening.
Our fish has the advantage of being freshly caught and freshly prepared in simple but imaginative ways. Our own garden herbs and vegetables provide an elegant accompaniment. Bread baked daily in our kitchen always accompanies the evening meal which also includes a soup and salad from the garden and a dessert.
Those involved with conventional tourism will question the economics of providing an enhanced visitor experience. Again, experience has taught us that an enhanced and cultural experience enjoys strong support from the market. Guests will happily pay more for a unique experience.Uniqueness then is the centrepiece of cultural tourism.
John Fisher is owner/operator of Fisher’s Loft Inn. This 4 ½ star award-winning inn is located in Port Rexton, Newfoundland and is one of the best practice examples highlighted through the Institute’s Living Lab. John is one of the Institute’s regional resource people.
Owner of Fishers’ Loft Inn
Port Rexton, Newfoundland
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Cultural Tourism Comes of age (By Brian White)
For the past few decades cultural tourism has been characterized as events and attractions housed in museums, heritage properties, art galleries and major festivals, particularly in countries possessing iconic attractions (Stonehenge, Notre Dame Cathedral, La Scalla). But now there’s a substantial emerging market for ‘folk’ culture- distinctive lifestyles, landscapes, and stories that stretch back in time and provide interactive experiences for visitors as they encounter unique people, ways of life, cuisine, art and songs. So a cultural tourism definition from the World Tourism Organization is: Tourist activities that have, as their main motivation, the enjoyment of the cultural resources of a certain location, town, or village.
Intangible culture refers to people and their interactions, and to the environments where people conduct their lives. If tangible culture is about viewing a painting at a gallery, intangible culture is about having a conversation with the artist in their studio. Interactive experiences of this type are now a trend in Canada. While a substantial number of the (now aging) Baby Boomers grew up camping, fishing, hunting, hiking, and skiing, many of today’s adult Canadians are recent immigrants or the children of immigrants who have not grown up in this outdoors culture, and are much more interested in tasting regional wines and cuisines and exploring diverse cultures and landscapes. Meanwhile, the Boomers’ hiking and camping days are behind them in most cases. Visiting gardens, historic sites, wineries, museums, and other culturally and historically oriented leisure experiences are top of mind as the Boomers spend their children’s inheritances on collectible travel experiences.
Opportunities that are well-priced and packaged-for example, on a themed route basis for independent travellers- can provide a destination area with the unique selling proposition that attracts these high-value customers.
Tourism operators see opportunities in cultural heritage, either by building new products or by developing new cultural and heritage experiences, which is highlighted by some recent BC Travel Activities and Motivations (BC TAMS) research. The cultural traveler casino online spends more stays longer, and is motivated to participate in more activities than the average tourist. Cultural travelers use a greater variety of services, and more of them. A 2009 study conducted for the US National Trust for Historic Preservationfound, like the BC TAMS, that nearly 80 percent of all leisure travelers take part in a cultural heritage activity, spending an average of $994 per trip, compared to $611 for the ‘general’ traveler.
As trends in consumer experience preferences change, cultural imagery is appearing in more print advertising, on television, and in on line sources. The presentation of a ‘special place’ that evokes an emotional response is at the heart of Newfoundland and Labrador’s current television campaign, and the consumer appeal is around friendliness, unique culture, cuisine, and beautiful landscapes that mean something because they are not only beautiful, but also are full of stories. The building of themed routes by communities and tourism operators is essential to Building Place-telling stories and providing experiences for visitors around those stories is a key foundation for community-based tourism development. There are some important supporting methods and approaches that build a community’s competitive advantage as a cultural and heritage tourism destination – and that is the central focus of the Building Place course! Hope to see you in Bonavista.
 United Nations World Tourism Organisation (2009). TourisTerm on-line dictionary of tourism terms. Downloaded 03/06/2009 from www.unwto.org/WebTerm6/UI/index.xsl.
 Research Services, Tourism British Columbia, (2007) Travel Activities and Motivations of U.S. Visitors to BC: Activity Profile (TBC: Victoria)
 Mandala Research, (2009) The Cultural and Heritage Traveller, 2009 Edition Report of Findings. Alexandria, VA: US Cultural Heritage Marketing Council and US Department of Commerce.
Culinary Corner (With Chef Chris)
Through the culinary corner, we will share recipes and answer questions that many of the participants in the Culinary Tourism and Arts course have posed. A very common question has been whether or not a food establishment in Newfoundland can serve moose. The answer is YES. In Newfoundland and Labrador , according to Wild Life Regulations under the Wild Life Act of Newfoundland you may serve wild game in a restaurant providing you follow the guidelines outlined in the legislation as shown below.
For more information you can read the complete document by following this link
(For information regarding the regulations in the other Atlantic Provinces, please visit your provincial government website.)
Sale of game
64. (1) The minister may, by issue of a wild meat service licence, authorize the owner or operator of a tourist establishment licensed under the Tourist Establishments Act or a person licensed under the Food and Drug Act (Canada) to purchase from the holder of a permit to sell, during the open season and 7 days after that, big game legally taken, and to serve that game to customers.
(2) The holder of a big game licence may, during the open season and for 7 days after that, obtain from a wild life officer a permit to sell big game legally taken by him or her to any holder of a wild meat service licence.
(3) A wild meat service licence shall expire on August 31 in each year.
(4) The holder of a wild meat service licence shall keep records and make a return to the Wild Life Division at the end of each month recording the name and address of the sellers, the purchases made and the quantities served during the month and the stock on hand at the end of the month.
(5) The holder of a wild meat service licence shall produce the records when requested to do so by a wild life officer.
(6) The holder of a wild meat service licence shall not sell or serve or offer to sell or serve big game except in the form of cooked meals prepared for consumption on the premises or elsewhere
Barren’s Blend Tiramisu
3 cups blueberries
2 cups partridgeberries
2 cups granulated sugar
1 ¼ cup water
3 tablespoons Newfoundland Screech (or other dark rum)
1 cup thinly sliced strawberries
1 7-ounce package crisp ladyfingers
6 large eggs, separated
1 ½ cup sugar
2 (8-oz) container mascarpone cheese
1 cup chilled whipping cream (35%)
½ cup bittersweet chocolate shavings
Combine blueberries, partridgeberries, sugar, and water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, about 5 – 7 minutes. Remove from heat and stir in Screech. Strain mixture to large bowl; reserving both the liquid (syrup) and the berries separately. Stir strawberries into berry mixture and chill both mixtures until cold.
Dip each ladyfinger into the syrup ensuring both sides soaked with syrup. Arrange in single layer in 13x9x2-inch glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.
Beat together yolks and 1 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined. In another bowl beat egg whites with clean beaters to soft peaks. Add remaining ½ cup sugar a little at a time, and then continue to beat until whites hold stiff peaks. In a third bowl beat whipping cream with clean beaters until it holds soft peaks. Fold whipped cream into mascarpone mixture gently but thoroughly, then fold in the whites.
Drop mascarpone mixture by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at least 6 hours.
Tiramisu can be made a day ahead and kept refrigerated. Sprinkle with chocolate shaving just before serving.
Profitable Partnership Course Offered in PEI
From October 26-28, 2011, Bonavista Institute offered Profitable Partnerships: Maximizing Cultural Tourism Opportunities in Charlottetown, PEI. This was the Institute’s first course offering outside the province of Newfoundland and Labrador. We acknowledge the support of TIAPEI in bringing this course to their province. The Institute will be delivering another offering of Profitable Partnerships in the Maritimes in Spring 2012. The location of this course has not yet been determined.
BICT Staff Travels Atlantic Canada
We want to get to know you better and have been traveling to many events throughout Atlantic Canada to become more online casino spiele familiar with the industry and its players. Events attended include:
- Hospitality Newfoundland and Labrador Tourism Summit (February 2011)
- Prince Edward Island Tourism Association Conference (March 2011)
- Saltscapes Expo in Halifax (April 2011)
- New Brunswick Tourism Industry Association Conference (May 2011)
- North Atlantic Forum (Culture, Place and Identify at the Heart of Regional Development) in St. John’s (October 2011)
- Nova Scotia Tourism Summit (November 2011)
- Labrador Tourism Industry Stakeholder Workshop (December 2011)