House Museum of Alexandre Chavchavadze (Georgia)

Posted on 1 December, 2014 by Benjie Layug — 1 Comment ↓

After lunch at Pheasant’s Tears in Sighnaghi, Buddy, Pancho, Melissa, Riva, our guide Sopho and I continued on the final leg of our 3-day, GNTA-sponsored Georgian Countryside Tour, a 50-km./40-min. drive to the village of Tsinandali in the Kakheti region (79 kms. east of Tbilisi).

The house-museum (photo - Ms. Riva Galvestan)

The House Museum of Alexandre Chavchavadse (photo:- Ms. Riva Galvestan)

The village, lying in the Alazani River valley, was inherited by the 19^th century aristocratic poet (considered to be the founder of Georgian romantic poetry), writer, military leader, diplomat, public figure and inventor Alexandre Chavchavadze (1786-1846), one of the most important figures of his time, from his father, Prince Garsevan Chavchavadze.

Alexandre Chavchavadze (photo: www.tsinandali.com)

Alexandre refurbished the estate, constructed a new Italianate palace and, in 1835, built a decorative garden, a tranquil refuge in the shadow of the dramatic neighboring Caucasian Mountains. Here, he frequently entertained his foreign guests with music, wit and, most especially, the fine vintage wine made at his estate winery (marani), Georgia’s oldest and largest.

The park (photo: Ms. Riva Galvestan)

Familiar with European ways, Alexandre combined European and centuries-long Georgian winemaking traditions when he built the winery in 1846. He died in a bizarre accident in Tbilisi when his cloak got caught in the wheel of his carriage and he was thrown out, hitting his head on the ground.

Another view of the garden

Alexandre’s vineyard is still cultivated to this day and the highly regarded dry white Tsinandali is still produced here. Visitors can see a bottle of Saperavi wine from 1839, the first harvest at Tsinandali, plus a unique collection of 16,500 bottles of other sorts of wines from many countries.

The author waiting outside the manor’s iron gate (photo: Ms. Riva Galvestan)

On February 8, 1886, after David Chavchavadze’s (Alexandre’s son) death, the Chavchavadze family estate and park were acquired by the Estate Department of the Russian Empire and passed to the property of Tsar Alexander III and the Imperial family due to the failure to pay the debt to the Russian Public Bank.

Photo of Chavchavadze’s descedants (photo: www.tsinandali.com)

David had to mortgage the house to raise 14,000 silver rubles as ransom for the 23 women and children (including his wife and children) as well as servants of the household kidnapped on September 1854 by the charismatic Muslim leader Imam Shamyl and his Lezgin tribesmen from the Dagestan mountains.

Melissa at the stairway (photo: Ms. Riva Galvestan)

In 1887, the Tsinandali garden was renovated and, in 1917, was passed to the state. On August 1, 1947, the estate was organized into a museum and, in 2008, underwent renovation works when its rooms were restored with 19th century furnishings.

The White Salon (photo – www.tsinandali.com)

The 18-hectare house-museum, now leased to the Silk Road Group, a Georgia-based company, often hosts various exhibitions of works of various prominent Georgian and foreign artists such as Salvador Dali, Elene Akhvlediani, Levan Mekhuzla, Dimitri and Sandro Eristavi, Sergo Kobuladze and Karlo Kacharava. Each season, new exhibits make museum even more attractive, turning it into an important cultural site.

Dining Room (photo: www.tsinandali.com)

The perfect mixture of Georgian and European architectural cultures, this relatively small and unpretentious, 2-storey manor house, made with local sandstone, symbolizes the values Aleksandre Chavchavadze wanted to establish in Georgia. The exterior facade features unusually fine stonework and a veranda that incorporates Eastern ornamental woodwork and decorative elements that wraps around two sides of the house.

Crockery at the dining table (photo: www.tsinandali.com)

The rectangular house is situated in the midst of a beautiful and serene 18-hectare park. Its unique and interesting layout features a mixture of natural and decorated gardens. The first landowner in Georgia to employ European landscape designers, Alexandre had the park was renovated in 1887 by the famous landscape designer Arnold Ragel.

Bedroom (photo: www.tsinandali.com)

The park, a harmonious synthesis of wilderness and decorative landscapes, incorporates a number of existing oak, lime and maple trees (now 400 to 500 years old) and consists of orchards, walks and paths lined with vines, flowerbeds, and traditional Georgian rose bushes. On August 20, 1987, the Georgian government placed Tsinandali park on the list of the National Monuments of Landscape Architecture.

The Library (photo: www.tsinandali.com)

We arrived at the estate just before closing time, parking along a driveway flanked by superb sentinels of cypress trees. From the imposing iron entrance gate, we walked toward the house, anxious to get away from the biting cold. Upon entering, we were met by our English-speaking Georgian guide who directed us, up the grand stairway, to the second floor where we were to explore nine rooms of the house that show what the good life in Kakheti must have been like in the 19th century. The exhibits, exclusively devoted to Alexandre’s memorabilia and that of his family, were captioned in Russian and Georgian only.

Nina’s French piano (photo: www.tsinandali.com)

Our guide showed us objects that represent both the poet’s life and creative work – his epistolary and iconography archive; editions on various subjects in French, German, English, Polish and Armenian languages; manuscripts; works of photographer Ermakov; samples of painting and lithography; household objects; crockery (Chinese, Japanese, French, German, Italian, Georgian, Russian) and musical instruments.

L-R: Melissa, Sopho, our Georgian guide and Consul Cunanan (photo – Ms. Riva Galvestan)

The museum still had some of its original Georgian, Russian and French furniture, including the French piano (the first recorded piano in Georgia) with a folding keyboard, bought from Europe and given by Alexander Griboedov to his wife Nina (Alexandre’s daughter). There were also interesting paintings and photos of people and events associated with the house, including the Lezgin raid. There’s also a reproduction of the Winterhalter portrait of Chavchavadze’s wife Salome. Photography wasn’t allowed inside.

The hallway leading to the wine cellar (photo: Ms. Riva Galvestan)

There is a souvenir shop on the ground floor of the museum where one can find arts and crafts from the Kakheti region. Copies of Nino Chavchavadze’s handkerchief and of artifacts from archaeological excavations in Georgia are among the items for sale. Before leaving, we had coffee at the museum’s café.

The wine cellar

Tsinandali Museum: 2217 M-42, Tsinandali, Telavi District. Tel: (+995, 350) 3 37 17. Mobile number: (+995 5 99) 71 41 22. E-mail: maia_kokocha@yahoo.com. Website: www.tsinandali.com. Open Mondays to Thursdays, 10 AM – 6 PM, Fridays to Sundays, 10 AM – 7 PM. During the winter months, the museum closes at 5 PM.

Souvenir shop

Admission: standard (5 GEL, includes entrance to the garden, museum and vineyard as well as a guide to the museum exhibits), standard + tasting of one sort of Georgian wine (7 GEL), standard + tasting of various Georgian wines (20 GEL), visiting only park (2 GEL), schoolchildren (3 GEL) and university/college students (4 GEL). Entrance is free on May 18 (International Museum Day). Admission is also free for “Museum Honored Guests,” ICOM & UNESCO, children under school age and socially deprived, and refugees.

Georgia National Tourism Administration: 4, Sanapiro St, 0105, Tbilisi, Georgia. Tel: +995 32 43 69 99. E-mail: info@gnta.ge. Website: www.georgia.travel; www.gnta.ge.

Qatar Airways has daily flights from Diosdado Macapagal International Airport (Clark, Pampanga) to Tbilisi (Republic of Georgia) with stopovers at Hamad International Airport (Doha, Qatar, 15 hrs.) and Heydar Aliyev International Airport (Baku, Azerbaijan, 1 hr.). Website: www.qatarairways.com.

Pheasant’s Tears (Sighnaghi, Georgia)

Posted on 1 December, 2014 by Benjie Layug — Leave a reply

(All photos courtesy of Ms. Riva Galveztan)

The endpoint of our GNTA-sponsored walking tour of Sighnaghi town proper was Pheasant’s Tears where Buddy, Pancho, Riva, Mel and I, together with our Georgian guide Sopho Makashvili, were to have lunch and sample some Georgian wine. Pheasant’s Tears, a Georgian winery that produces artisanal natural wines according to ancient Georgian traditions, was founded in 2007 by John H. Wurdeman V and Gela Patalishvili.

Pheasant’s Tears

John, an en plein air painter and the first American graduate of the prestigious Surikov Institute in Moscow, first came to Georgia in 1996 and bought a house in Sighnaghi the following year. In 1998, he relocated to Georgia full time. Gela, a winegrower whose family’s connection with wine goes back 8 generations, met John in 2005 when John was painting in a vineyard near the highway in the Alazani Valley near the village of Tibaani. They decided to work together and set up Pheasant’s Tears. The name “pheasant’s tears” refers to a Georgian story in which only the very best wines are good enough to make a pheasant cry.

The restaurant’s rustic interior

An old wine press

Upon arrival, we were welcomed by Mr. Shergil Pirtskhelani, Pheasant’s Tears sommelier (wine steward), who brought us all to the winery’s basement cellar and gave us a brief introduction on ancient Georgian wine making traditions. All wines are fermented in kvevri, traditional clay amphorae which are lined with organic beeswax and buried into the ground. Kvevri wines seem to age faster than conventional wines.

The wine cellar

Fermentations using naturally occurring yeast is employed and slightly different techniques are used to make each of the wines. Some have moderate skin contact while others have minimal (3 weeks to 6 months). Stems are included in the wine making process. In 2013, the ancient traditional kvevri wine-making method was inscribed on the UNESCO representative list of “Intangible Cultural Heritage of Humanity.”

Our host Shergil Pirtskhelani

After this brief introduction, Shergil then toured us around John’s (who was at Tokyo during our visit) studio which houses his books, painting paraphernalia (easels, paint, brushes, etc.) and artwork that reflects John’s overflowing passion and love for Georgia.

Studio of John H. Wurdeman V

It was now time for lunch and we all went down to the private dining room which had a warming fireplace. The supra (Georgian feast) before us, prepared with fresh ingredients from the local markets by head chef Gia Rokashvili, a local Sighnaghian, was a take on traditional Georgian cuisine with an eye towards wine and food pairings, all designed to accommodate both veggie (Sopho and Riva belonged to this category) and meat lovers.

Kidney beans with wild thyme

Fresh vegetable salad

Stewed veal with vegetables

On the menu was matsoni (strained water buffalo yoghurt with red pepper); curds with black pepper and green onions; fresh vegetable salad, (radish, carrots, arugula, cabbage, onions, olives, tomatoes and cucumber in sunflower seed oil); mushrooms sautéed with garlic; kidney beans with wild thyme; omelet (radish greens, onions, pepper and broccoli); roast potatoes with tkemali (wild plum sauce) and stewed veal with vegetables.

The private dining room

While dining, Shergil poured 3 kinds of Georgian wine in our respective wine glasses for us to taste, helping us understand the roots that these wines came from. We started with Chinuri 2013, the lightest, crispest white wine in the line-up; followed by Rkatsiteli 2011 which was spicy and exotic on the nose, with warm peachy notes; and Tavkvevri 2013, a vivid, juicy and berryish red wine. He also assumed the role of tamada (Georgian toastmaster) as we sampled each of these wines.

Chinuri, Rkatsiteli and Tavkvevri wine

L-R- Mel, Riva, Sopho, the author, Pancho and Buddy

Shergil happened to be a music teacher who teaches folk and sacred songs from Georgia with traditional Georgian stringed instruments. After our magnificent repast, he regaled us by playing the guitar while Ms. Enek Peterson, an American from Boston (Massachusetts), serenaded us with the popular spiritual song “Hallelujah” (written by Canadian singer-songwriter Leonard Cohen in 1984) plus a Georgian song. This capped a wonderful afternoon filled with great art, delightful Georgian cuisine and soul-searching music.

Shergil and Enek serenading us with two songs

Pheasant’s Tears: 18 Baratashvili St., Sighnaghi, Georgia 4200. Tel: 0 355 23 15 56. Mobile number: +(995 599) 53-44-84. E-mail: jwurdeman@pheasantstears.com. Website: ww.pheasantstears.com.

Georgia National Tourism Administration: 4, Sanapiro St, 0105, Tbilisi, Georgia. Tel: +995 32 43 69 99. E-mail: info@gnta.ge. Website: www.georgia.travel; www.gnta.ge.

Sighnaghi: City of Love (Georgia)

Posted on 1 December, 2014 by Benjie Layug — 2 Comments ↓

After our short stopover at the venerated Bodbe Monastery, we continued on our GNTA-sponsored tour, proceeding on a short 2-km. drive to the town center of Sighnaghi. We arrived at the town by 11:30 AM and alighted at a park with a monument to Georgian philosopher, journalist, historian and native son Solomon Dodashvili (May 17, 1805 – August 20, 1836).

Postcard-pretty Sighnaghi (photo: Ms. Riva Galveztan)

Other famous sons of the town include composer Vano Sarajishvili, political figure Sandro Mirianashvili and world-renowned primitivist painter Niko Pirosmani. We were to have lunch at Pheasant’s Tears but, as we still had some time to spare, our Georgian guide Sopho Makashvili took us on a walking tour around the town.

Monument to native son Solomon Dogashvili (photo: Ms. Riva Galveztan)

Sighnaghi, located in Georgia’s easternmost region of Kakheti, is the administrative center of the Sighnaghi district and one of the country’s smallest (2.978 km²) towns (2002 population: 2,146). One of Georgia’s leading trading centers in the 19^th century, Sighnaghi’s economy is dominated by the production of wine, leather, gobelin tapestry, woodcarving, metal craft, ceramics, traditional carpets and traditional food.

Uniquely designed terrace architecture of the town

The town and its environs, also known for their landscapes and historical monuments, has recently undergone a fundamental reconstruction and has become an important part of the Georgian tourism industry (it is now known as the “City of Love”). The town is also the jump-off point for exploring the lush vineyards of Kakheti, the cradle of wine (Georgia boasts of 500 varieties of grapes, more than anywhere else in the world).

The author exploring part of Sighnaghi's defensive wall and towers

Exploring part of Sighnaghi’s defensive wall and towers (photo: Ms. Riva Galveztan)

The town was developed in the early 18^th century by the king Erekle II (Heraclius II) as a refuge for the population against Lezgin and Persian attack, hence the name sighnaghi which comes from the Azeri word signak meaning “shelter.” In 1762, he sponsored the construction of the town and erected a fortress to defend the area from marauding attacks by Dagestan tribesmen. The 4.5 m. high, 1.5 m. wide and 4.5 km. long city wall, one of the biggest in Georgia, has 23 towers, each named after local villages the town is surrounded by, and 6 entrances.

Our guide Sopho Makashvili, Riva Galvezltan, the author and Consul Buddy Cunanan (photo: Ms. Riva Galveztan)

Sopho showed us, from afar, the section of the city’s defensive wall that has been restored for tourism and we climbed one of the towers for a panoramic view of the town. Walking along the town’s narrow cobblestone streets, I was also enthralled by the uniquely designed terrace architecture of the 2 to 3-storey tiled-roof houses of Sighnaghi, the majority of which still date back from 17^th, 18^th and 19^th century. Built with fine Georgian brick, they were built to accommodate a variety of stores and workshops, above which are wooden, lacy balconies and bow-backed windows. The town also has a beautiful fountain.

A beautiful fountain

Consul Buddy Cunanan and I also observed a number of Georgian men playing nardi (backgammon). Popular in Georgia, men, women, children and the elderly all know how to play it, and just about every family owns a backgammon set. They say that life in Georgia is like a game of backgammon – people tend to approach life like a game of chance.

Georgian men playing backgammon in the open

Georgian men playing nardi (backgammon) in the open (photo: Ms. Riva Galveztan)

We also visited the town’s market, near the town hall, where fresh fruits and vegetables, locally made Georgian red (saperavi) and white wine and the clear and strong chacha (Georgian pomace brandy); natural honey; churchkhela (the traditional type of Georgian candy from the Caucasus region also referred to as the Georgian “Snickers”) and cheeses. Buddy and I each tried out a glass of Georgian wine.

An array of products sold at the market (photo: Ms. Riva Galveztan)

There are also Georgian spice and spice mixes such as khmeli suneli (a powdered herb/spice mixture), adjika (a spicy paste or sauce seasoned with hot chili peppers) and pilpili (pepper) plus a picturesque array of knitted goods (Georgian socks with traditional patterns, local wool, hats, scarves, slippers, baby booties, etc.) for sale at cheap prices.

The town hall with its distinctive clock tower

Georgia National Tourism Administration: 4, Sanapiro St, 0105, Tbilisi, Georgia. Tel: +995 32 43 69 99. E-mail: info@gnta.ge. Website: www.georgia.travel; www.gnta.ge.

The Monastery of St. Nino at Bodbe (Sighnaghi, Georgia)

Posted on 1 December, 2014 by Benjie Layug — 2 Comments ↓

Just 2 kms. from the town of Sighnaghi, we made another stopover at the Monastery of St. Nino at Bobde, one of the major pilgrimage sites in Georgia as it is the burial place of the revered St. Nino. A 4th-century female evangelist of Georgians, she is credited with the conversion of the ancient East Georgian Kingdom of Iberia (and Armenia by some accounts) to the Orthodox Christian faith. She withdrew to the Bodbe Gorge, in Kakheti, and died there around 338-340 AD. At the behest of Iberian King Mirian III (reign: 284-361 AD), a small monastery was built at the place where St. Nino was buried.

The monastery church

The monastery gate

During the late Middle Ages, the monastery gained particular prominence when it was favored by the kings of Kakheti who chose it as the place of their coronation. In 1615, the Bodbe monastery was pillaged by troops of Shah Abbas I of Persia but was restored by King Teimuraz I of Kakheti (reign: 1605-1648). With the revival of monastic life in Bodbe, a theological school was opened and the monastery also operated one of the largest depositories of religious books in Georgia and was home to several religious writers and scribes.

The well-kept garden with cypress trees

Under Metropolitan John Maqashvili, Bodbe monastery continued to flourish even after the annexation of Georgia by the Russian Empire (1801), enjoying the patronage of Tsar Alexander I of Russia. In 1823, the monastery was repaired and adorned with murals. However, upon John’s death in 1837, the Russian Orthodox exarchate, active in Georgia since 1810, abolished the convent and converted it into a parish church. The monastery went into disrepair in the following decades but, in the 1860s, Archimandrite Macarius (Batatashvili) began to restore the monastery and established a chanting school.

The cobble stone walkway

In the 1880s, Mikhail Sabinin refurbished the chapel housing St. Nino’s relics. In 1889, Tsar Alexander III of Russia visited Bodbe and decreed to open a nunnery there. The resurrected convent operated a school where needlework and painting was taught but, in 1924, the Soviet government closed down the monastery and converted it into a hospital. In 1991, after the dissolution of the Soviet Union, the Bodbe monastery was resumed as a convent. Between 1990 and 2000, restoration works were carried out. In 2003, restoration was resumed when part of the 17th-century wall surrounding the basilica was demolished and the earlier, original one restored.

The church entrance

Today, the monastery, nestled among tall cypress trees on a steep hillside overlooking the Alazani Valley, is very well set up to the handle the thousands of visitors it receives each year. Just outside the gates is a complex with amenities such as parking, a restaurant run by the nuns, and clean restrooms.

The bell tower (photo: Ms. Riva Galveztan)

Once inside the gate, we were welcomed by lovely, well-kept and peaceful gardens and orchards. I instantly felt relaxed as we walked its smooth stone walkways surrounded by its peaceful beauty. In spite of our arrival, the nuns we saw still went about their daily business and devotions. The first structure that greets you is the free-standing, 3-storey bell-tower which was erected between 1862 and 1885.

A grave beside a side entrance

Adjacent to the tower is the extant church, a 3-nave aisled basilica with 3 protruding apses. Originally built between the 9th and 11th centuries, it had been significantly modified and restored, especially in the 17th and 19th centuries when both exterior and interior walls were plastered. Integrated within the basilica is a small hall church with an apse built over St. Nino’s grave. Photography wasn’t allowed inside and strict dress code is observed. The church is richly decorated with frescoes and there are a few impressive icons in it. The tomb of St. Nino is covered with a marble memorial.

The Gift Shop (photo: Ms. Riva Galveztan)

Items on sale at the Gift Shop (photo: Ms. Riva Galveztan)

At the back of the church is a viewpoint with a spectacular view of the Alazani Valley beneath us and, as it was a fine, clear day, the snow-clad Greater Caucasus mountains beyond. Quite enchanting. We also visited the nice gift shop which has religious and cultural items (icons, prayer ropes, books, local Georgian crafts, postcards, candles, trinkets, etc.) on sale. Here, I bought a beautiful watercolor painting of St. Nino (not an iconic painting but a modern painting) as well as one of Emperor Constantine and St. Helena together. I left these with Buddy, who had it blessed inside the basilica, together with those he bought.

The author at the view point (photo: Ms. Riva Galveztan)

I noticed a sign pointing us to the direction of St. Nino’s Spring which is some 3 kms. from the convent. To get there, we would have to hike steeply down some 600 odd steps (with occasional landings with benches) that wind its way through pleasant woodland. Too bad we didn’t have time to do so. In the 1990s, the small Chapel of St. Zabulon and St. Sosana was constructed to house the spring, which is believed to have magical curative properties. According to a local legend, the spring emerged through Nino’s prayers.

The snow-clad Greater Caucasus Mountains

I truly appreciated our visit to this very tranquil and restful place, probably the most dramatic monastery in the country. With its divine atmosphere, it is certainly worth a long stopover.

The monastery’s orchards

Georgia National Tourism Administration: 4, Sanapiro St, 0105, Tbilisi, Georgia. Tel: +995 32 43 69 99. E-mail: info@gnta.ge. Website: www.georgia.travel; www.gnta.ge.

Shoti Making at Badiauri Village (Sagarejo, Georgia)

Posted on 1 December, 2014 by Benjie Layug — Leave a reply

We were now on our third and final day of our GNTA-sponsored Georgian Countryside Tour and Buddy, Pancho, Melissa, Riva and I, together with our Georgian guide Sopho, were to travel east again on a 112-km./2-hr. drive, via S5, to the town of Sighnaghi. Just about 75 kms. and a little over an hour out of Tblisi, we made a stopover at the village of Badiauri in the town of Sagarejo where we dropped by a bakery. Here, we observed two elderly Georgian ladies making Georgian bread called puri (pronounced “poo-ree”), the Georgian table staple which is usually served with every meal.

Badiauri Village in Sagarejo

The traditional and very popular puri, especially the long pointed bread called shotis puri, is traditionally baked in a deep, circular, beehive-shaped oven called a tone (pronounced “ton-AY”). A tone (torne/turne in old Georgian), the Georgian version of the tandoor, is made with a mixture of special quartz sand, which is used in making glass, and a fireproof clay called chamuti. When it dries, it fuses into a hard, fireproof surface. This mixture is spread on the outside of the tone and wrapped in linen. The interior, on the other hand, is lined with fire proof bricks. A tone usually lasts for 7-8 years before it will need to be replaced.

The traditional clay oven called a tone

Most streets in Georgia have at least one traditional bakery and I have already observed one local bakery before when I was in Borjomi. In earlier times, all bakers came from Racha Region of Western Georgia and they are generally acknowledged to be the best bakers in Georgia.

The individual balls of dough

It takes time to learn how to make good bread which is made from just flour, water, yeast and salt. It also takes much physical strength to hand mix (25 kgs. at a time) and knead the dough but the two ladies were up to the task, taking lumps of dough, grasping them at two ends and stretching them across a kind of curved paddle covered in cloth.

Shaping the dough into spindle shapes

For at least 40 minutes, they let the dough stand for it to rise and the yeast to ferment. Then, they cut the mass of dough into individual “balls” of bread (each weighing about 600 gms.), place them in rows, dust them with flour (to prevent their sticking on the surface) and again let them stand for at least another hour.

Slapping the dough to the top side of the tone

Then, they roll the dough, making them spindle-shaped with a broad center portion and tapering ends. Once the tone reaches the desired heat, determined not by a thermometer but by testing the inside wall with loose flour, they then stick the paddle into the oven and skillfully slap the dough tightly against the inside wall of the tone sitting in the middle of the bakery.

The dough is baked for 10 minsutes

In less than 10 minutes, they were done and they took out the baked bread without dropping it in the fire. The fresh shoti come out looking like canoes. They were delicious, with crispy edges, a moist white center and a great aroma.

Freshly-baked shotis puri

Ten 50-kg. bags of flour can make more than 1,400 loaves of bread. Nowadays, modern bread factories use electrically powered mixers for the dough when making traditional bread.

The author with the 2 lady bakers

Georgia National Tourism Administration: 4, Sanapiro St, 0105, Tbilisi, Georgia. Tel: +995 32 43 69 99. E-mail: info@gnta.ge. Website:www.georgia.travel; www.gnta.ge.

This travel blog, a diary of the author’s local and international travels, aims to provide the reader with news and information on people, places and events that would interest the avid traveler and tourist. But, it also aims to be much more, providing insights on the wonders of this beautiful country, as well as the world, beyond the strict confines of the city. Have a BLAST seeing old churches, exotic temples, educational museums as well as palm-fringed islands; white sand beaches; thundering waterfalls; placid lakes; fiery sunsets; turquoise seas; cathedral-like caves; swirling rivers; majestic mountains; stupendous, amphitheater-like rice terraces; awesome volcanoes and the like. Get to know the movers and shakers in the tourism industry; find out where to titillate the palate; rejuvenate your body; feed your adrenalin, unwind and relax; satisfy your craving for history and culture; and find out what's being celebrated and where.

BENJAMIN “BENJIE” LAYUG, an architect by profession (he finished his B. S. Architecture degree from the University of the Philippines Diliman in 1982), is also a copy editor for two publishing houses; travel writer; blogger; architectural historian; author; concert. movie and musical reviewer (for www.pep.ph); and a motivational speaker.

As a free-lance travel writer, he has, in the past, contributed articles to Travel Update, Philippine Daily Inquirer, COLORS, TODAY, 7107 Islands Magazine, Business Day and Bluprint. He currently writes for Artplus Magazine and the Business Mirror.

He is also the author of the following travel books:

A Philippine Odyssey (New Day Publishers, 2005)
Pathfinder’s Travel Guide: Boracay (Great Books Trading, 2006)
A Tourist Guide to Notable Philippine Churches (New Day Publishers, 2007)
A Tourist to Notable Philippine Historical Landmarks, Monuments and Shrines (New Day Publishers, 2010)
A Tourist Guide to Notable Philippine Museums (New Day Publishers, 2012)

Some of his books now appear in the local library shelves of the National Library of the Philippines, De La Salle University, Ateneo de Manila University, University of Sto. Tomas, U.P. Diliman, Centro Escolar University, San Sebastian College, Miriam College, Silliman University, to name a few, as well as internationally at the National Library of Australia and the University of California Berkeley Library.

Now a senior citizen, he is probably one of the oldest, if not the oldest, active travel blogger in the country today. He also has a lifestyle blog called F.Y.I.:Firing Your Imagination (www.firingyourimagination.blogspot.com). Benjie has traveled to two-thirds (53) of the country’s 81 provinces and over 20 countries in 4 continents.