A local roadside restaurant in Yelagiri, Tamil Nadu (South India) serving freshly cooked south Indian 'meals'. A typical meal would have a healthy combination of chapati's/roti (Indian bread), daal (lentils), sambhar (vegie and lentil broth) some vegetables, curd, buttermilk, pickle, rice and if you're lucky, some padads/ poppadams and a sweet. Phew! For locals this is a daily affair but for anyone traveling from other parts of India, or even from abroad, it’s an experience not to miss! At namastay.in we’re traveling India to find unique place to stay - homestays, heritage stays, rural village stay, that’s lets people experience the real India. For more, have a look at www.namastay.in or call +91 80 6583 8689

This is a family run homestay in Alleppey/ Alappuzha, Kerala, India. The family is extremely warm and the atmosphere at the homestay is great! The wife is a fantastic cook and has also published a book on cooking. This is a registered homestay and is safe for foreign tourists. It has also been whetted by www.namastay.in This homestay is open to guests and can be booked on www.namastay.in

Cool, organic travel documentary that shows the unexpected and fascinating life of America's 4th largest city. Great cinematography, some celebrity cameos and musical performances paint a beatiful picture of this thriving community. Produced by the Greater Houston Convention and Visitor's bureau and Zenfilm with support from Continental Airlines. http://www.visithoustontexas.com Executive Producers: Holly Rosenow, Lindsey Brown, Laurette Canizares and Katy Huggins. Producer: Merideth Melville Director: W. Ross Wells Cinematographers: Raul Casares and Wayne Forster Gaffer: Richard Lacy 1st AC: Justin DeGuire Camera and Lens Systems: Panavision/Plus 8 Digital Houston Lighting: MC Lighting/The Lighting Zone

WABC Travel Show Host Erik Hastings tours New Orleans, Louisiana, one of America’s most sensual destinations, rich with history, culture, architecture, cuisine, music, and 24-hour entertainment. The French Quarter, Arts District, Garden District, Riverfront, and Downtown, are open for business and going strong with great attractions and values for visitors.

La coquille Saint-Jacques se pêche dans la baie en fait de novembre à fin avril.Elle se pêche en fait entre 5 et 100 mètres de profondeur. Jean-Marie Baudic, le chef du restaurant Aux Pesked, accepté de nous livrer l’une de ses recettes : " La Saint-Jacques tapenade aux citrons confits."