Voyages et Plein air

Sunset September 2016

SUNSET celebrates your love of Western living. Discover new weekend and day trip destinations, inspiring homes and gardens, and fast and fresh recipes that highlight the West's great local ingredients. For annual or monthly subscriptions (on all platforms except iOS), your subscription will automatically renew and be charged to your provided payment method at the end of the term unless you choose to cancel. You may cancel at any time during your subscription in your account settings. If your provided payment method cannot be charged, we may terminate your subscription.

United States
Sunset Publishing Corporation
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4,66 €(TVA Incluse)
18,63 €(TVA Incluse)
6 Numéros

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2 min.
before & after

MAKEOVERS. The word certainly has a nice ring to it; after all, who doesn't love a big reveal? What you don't always see are the deeply unglamorous stages along the way—the sweat-drenched hours on the exercise bike, the stripping of a space down to the studs. I should know. As we speak, I'm in the thick of my first gut remodel, and I can honestly say it will be awhile before I attempt anything like this again. Hats off to everyone out there who has taken on a transformation for the better. For designers like Justina Blakeney (page 36), a backyard revamp is just another form of self-expression, but what's even more inspiring is how she has channeled her unique aesthetic and powerful social-media presence into a brand that speaks to…

6 min.
best of the west

The new family farm BEST NUT JOB "The label on a bag of store-bought walnuts might tell you when they expire," says Nicole Facciuto (at left), an interior designer who was raised on a 69-acre farm in California's Capay Valley. "What you don't know is how long they've already been sitting around—or how much better they can taste." Despite walnuts' reputation as a supermarket bulk-bin staple, Facciuto wants you to think of them as a seasonal product. Thus the direct-to-consumer start-up she runs with her new husband, Eric Hargrove: Corky's Nuts, named after Facciuto's father (far left), who has been working the orchard since 1979. "It was an awakening," recalls Hargrove (near left) of his first bite of their farm-fresh goods. Quantities are limited; preorder now to get your hands on Corky's…

6 min.
slicing up the road

[The following text appears within an illustration. Please see hardcopy or PDF for actual illustration.] SEATTLE 5 12 101 LONG BEACH 26 PORTLAND WA OR 5 5 EUGENE 99 5 VALLEY OF THE ROGUE STATE PARK 199 OR CA 101 EUREKA HEALDSBURG STINSON BEACH SAN FRANCISCO Typically, road trips are about where you go, not necessarily what you eat. But Ben Friedman and Brad Gillis's four-day jaunt was as much about food as about the destination. That's because the two own 10 Seattle-area Homegrown Sandwich Shops and are opening one in San Francisco this fall. When Sunset heard about the trip, behind the wheel of a Volkswagen Westfalia that "braked for great ingredients," our stomachs growled. The sandwich aficionados shared their gems, including how to assemble the best meals on the go from the back of a speeding van. DAY 1 BOG TO BEACH TO BAR SCENE LONG BEACH, WA, TO PORTLAND The cold-pressed cranberry juice from Starvation…

1 min.
the social hotel

A new hybrid of accommodation is introducing travelers to an unconventional sleeping arrangement: bunking in a room with strangers. Why on Earth … ?! Those who check into poshtels (posh hostels) cite sociability and affordability in a prime location as the reasons. If the word "hostel" has you recalling a thrifty Euro-backpacking trip, this is a much-improved evolution. At a glance, a poshtel is a regular hotel with en suite rooms, but within are spaces configured to sleep more occupants, with bunks, private lockers, and even some rooms designated "female." Hostel guests can also dip into the hotel's sweet extras, like the pool. The concept seems to appeal to solo travelers and small groups, both growing segments. But shared rooms aren't for everyone: The savings for couples may not be…

3 min.
chile power

THERE'S A SAYING native New Mexicans use to describe the pride they have for their home state: "Born here all of my life." I can't quite claim that status but, over the last 30 years, I've come to share the locals' love for the green chile. During harvest, from mid-August to the end of September, the aroma of roasting chiles blankets the state like a nose-tickling fog. A bitter smokiness fills the air, gets into your eyes, your hair, seeps into your clothes. For six short weeks, the chile is king. The season—which those of us who live here simply refer to as "green"—arrives with great fanfare. There are grand parades in which dachshunds are dressed as chile dogs and smiling young women are crowned chile royalty. Chefs go to great…

4 min.
denver's union station

[The following content appeared in the Northern California and Mountain edition.] HERE'S A SHOCKER for the 21st century: The train station is cool again. Once a place to avoid after dark, neon-lit Union Station, in all its Beaux-Arts beauty, is abuzz. Still a transfer point for Denver commuters, the restored station attracts locals looking for a good meal, a frothy pint, or a solitary moment to sit at a wooden library desk with a book and a latte. Now it also draws out-of-towners, thanks to a new plane-to-train rail that carries passengers from the airport to the station in just 36 minutes: It's estimated that 18,000 people will pass through the century-old terminal daily. Our advice to them? Don't be in such a hurry to leave. Stay where the trains stop If…