Latest news with #Bozeman
WIRED
5 days ago
- Entertainment
- WIRED
Do You Need a Barbecue Knife?
These specialty blades—cutlass-shaped mini machetes made for chopping grilled and smoked meats—aren't a necessary addition to your grill game. But they're fun, and they get the job done. Courtesy of Schmidt Brothers/Messermeister All products featured on WIRED are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. A while back at my favorite kitchen-gear trade show, I spotted what appeared to be a trending category: barbecue knives. Their distinguishing characteristics seem to be a fairly tall blade, a shape that encourages a wokka-wokka–style rocking motion, and a target audience that skews heavily toward dudes with beards. Not all of those traits scream 'great for grilling,' but I was intrigued. One question immediately stuck in my head: What, if anything, makes a knife grill-friendly? Those I'd come across certainly had a look that blended pirate cutlasses and samurai swords, along with Japanese kitchen knives and occasionally Chinese cleavers. Ads with Guy Fieri look-alikes who were 'blown away' by this 'radical design' quickly began crufting up my social media feeds. I sent a note off to my trusted knife guy, Bob Tate, at Bozeman Knife Sharpening & Supply to get his take on barbecue knives. He had just sharpened one for a client and found that it 'looked like a cross between something Attila the Hun would use in battle and a zombie slayer.' This one in particular struck him as the product of celebrity chefs and knife designers who needed to justify their existences. He clearly couldn't see the point, preferring to steer customers considering a set toward the famous trifecta of a chef's knife, paring knife, and bread knife. 'I tell them they'll be able to do 90 percent of everything they need to do and be way happier doing it 'cause they've got a superior product,' Tate says. Courtesy of Messermeister Charmed Knife Though I didn't smell a rat, something felt just a little bit made up about this knife style, so I called a couple of them in for testing. First to arrive was the eight-inch Messermeister Avanta Kendrick BBQ Knife, with a swashbuckler vibe, a curved spine (the top of the blade), a handle that continued that arc upward, and the sides of the blade painted black. (If you need even more macho than all that, check out the video.) The knife is a bit blade-heavy, a style that is not my jam, but it felt good to wield. Messermeister is a well-respected brand among both pro chefs and home cooks. Chad Ward, author of An Edge In The Kitchen , calls one of Messermeister's traditional nine-inch chef's knives 'just about perfect.' This led to a bit of confusion as I got chopping, when my reaction started at 'what the?' and proceeded to 'ouch!' A few things became clear as I chopped my way through piles of onions, carrots, herbs, and meat. First, the upward handle angle had peculiar effects on the knife's behavior. Imagine the grip you'd use on a 'regular' knife, which is vaguely like shaking someone's hand. Now watch what your hand needs to do to accommodate an upward handle angle. It gets awkward kind of quickly, right? Courtesy of Mike Panic/Messermeister First, it made me want to be taller, which is peculiar because I'm a smidge over six feet, and in kitchens I'm usually wishing for a higher countertop. Here, I wanted my cutting board a few inches lower to compensate for the knife. Plus the blade height, well over two inches high for most of its length, meant that using the tip to do delicate work was not really an option. Plus, in a reversal from the rocking motion the knife seems to be designed for, the handle angle encouraged me to use more of a push cut, more typically used with a knife like a santoku with very little curve to the edge. This got more peculiar when I held it up next to my existing knives and realized the big swoop of the blade was notably similar to my classic German chef's knife. Unconsciously, this made me move my pinch grip—where the blade is held between the thumb and forefinger while the other three fingers stay on the handle—even further forward in order to get the knife to cut like I wanted it to. When I asked the folks at Messermeister specific questions about it, the company's executive vice president responded with a quote, more than half of which was marketing copy pulled directly from the Messermeister website. He also mentioned European butchers and fishmongers, a 'butcher's style blade,' a compact cleaver, mezzaluna, and a 'ulu-style skinning knife.' It was some serious knife-dude word salad, but apparently I was covered from prep to flensing! Did I mention the sharp corners on the top of the spine started giving me blisters? Courtesy of Schmidt Brothers In pleasant contrast, the other barbecue knife was a lot of fun. Schmidt Brothers Cutlery sent me the eight-inch Chef's BBQ Knife from its Zebra Wood 6-PieceBBQ BBQ Knife Set, a firmly middle-of-the road collection it sells through Costco and kitchen gear retailers. It is light, not too tall, with a gradual taper and dimples (aka kullens) along the sides that help keep food from sticking. It was a bit of a cross between a slicer and a santoku, particularly the latter's profile and the minimal swoop of the belly. I was surprised at how much I enjoyed using it. I liked the rounded and slightly large grip and far more centered weighting. A butternut squash would max out this knife's capabilities, and it's certainly not made for skinning anything, but I still loved using it. Frankly, the whole 'barbecue knife' concept is a little lost on me, but more than once I considered adding this knife to my own lineup. What all this testing with two very different blades underscored was the importance of trying a knife out before committing to it. Messermeister isn't mistakenly making a blade-heavy knife; some people love that. I suppose you could cheat and order one online and ship it back if it doesn't work out, but swinging past a great knife shop will allow you to compare multiple styles and pay big dividends. (If you're in Bozeman, Montana, go see Bob Tate and tell him I said hello!) A barbecue knife may be more of a hazy marketing idea than anything else, but they're not complete bunk, either. If you try one and like it and because of that enjoy cooking more, then that sounds like a great knife to me.
Geek Girl Authority
6 days ago
- Entertainment
- Geek Girl Authority
Two Takes Trek: Don't Use the Z-Word
Welcome to Two Takes Trek, a weekly discussion on the newest Star Trek episodes. This week, we take a look at Star Trek: Strange New Worlds Season 3 Episode 3, 'Shuttle to Kenfori,' in which, according to Paramount+, 'In order to cure Batel, Pike and M'Benga travel to Klingon space, where M'Benga's past resurfaces on a dangerous planet.' Star Trek: Strange New Worlds, 'Shuttle to Kenfori' Hi, I'm Avery, and I hope to be in Bozeman, Montana, on April 5, 2063. And I'm Diana, and I believe in #JusticeForZora. RELATED: Read our Star Trek: Strange New Worlds recaps Disclaimer: The following discussion contains spoilers for Star Trek: Strange New Worlds Season 3 Episode 3, 'Shuttle to Kenfori.' If you haven't watched it yet, you may want to stop reading here. Photo Credit: Marni Grossman/Paramount+ Big Hits Diana Keng: I love parallel plotlines almost as much as I love a good bookend. The Pike/M'Benga dynamic, playing out alongside the Una/Ortegas one, is an elegant narrative construct, and my Big Hit of the episode. We already knew that Pike (Anson Mount) and M'Benga's (Babs Olusanmokun) friendship goes back a long time. Here, it's reestablished and embellished by their reminiscing at the beginning of the mission. (Three ex-wives and an annulled marriage, M'Benga? Really?) Ultimately, their friendship holds despite hard truths coming to light during their time on Kenfori. The last thing Pike says to M'Benga sums it up: 'You're not a monster, Joseph, just a man. And my friend.' RELATED: 4 Star Trek Romances Conversely, Una (Rebecca Romijn) must respond to Ortegas's (Melissa Navia) very public insubordination and actions, which endangered the ship and its crew. Professionally, both women recognize that mistakes were made. In contrast to Pike and M'Benga, in their final exchange, Una asserts that this can't ever happen again, with Ortegas acknowledging and apologizing. Side by side, these plotlines are a masterclass in Starfleet crew dynamics. Avery Kaplan: I thought this episode had some very good continuity. I like seeing the trauma Ortegas experienced at the hands (claws?) of the Gorn continue to be explored. It was neat to see the little cameo from the R'Ongovian in 'Wedding Bell Blues' pay off. And I'm curious to see where this whole Batel-Gorn thing leads. I do still think it's a little odd that, after the Gorn had such a profound effect on the crew of the U.S.S. Enterprise, they are essentially not recognized a few years later in Star Trek: The Original Series' 'Arena.' Also, do they start wearing pretty dresses later on? Or wait … is Pretty Dress Gorn a descendant of Gorn-Chimera-Flower-Hybrid Batel (Melanie Scrofano)? Big Whiffs DK: To give in to my superficial side for a moment, what the heck is going on with Una's hair in this episode? Photo Credit: Marni Grossman/Paramount+ But seriously, my Big Whiff here is the eternal irrationality of the Klingon code of honor – no reference to the TNG episode implied – and its utter disregard for timing and context. If I have it straight, Bytha (Christine Horn) must restore family honor by killing her father, Rah (Robert Wisdom). He brought dishonor by defecting to the Federation. But M'Benga beat her to it. Now, she must kill M'Benga to avenge her father – the same one she was going to kill – and regain honorable standing. And the best time to do this is while a horde of ravenous plant-hybrid former humans and Klingons surrounds them? Talk about taking me out of the moment. And when their fight damaged the field generator? #FacePalm RELATED: When Franchises Collide: Star Trek and the Marvel Cinematic Universe AK: As a huge fan of George A. Romero's six Dead movies, I had high hopes for this episode. In Romero's zombie movies, the undead aren't just a horror movie threat; they're a vehicle for exploring social issues (often in an extremely unsubtle manner (complimentary)). Given the strong social commentary in Strange New Worlds Season 1 and Season 2, I had hoped that the tradition of undead thematic exploration would have been included in 'Shuttle to Kenfori.' But while the episode does pick up on M'Benga's plotline from Season 2's 'Under the Cloak of War,' I cannot for the life of me suss out any social commentary in connection with the zombies, which are — unfortunately — essentially reduced to 'just a horror movie threat.' In my opinion, it's definitely the Big Whiff of the episode. Photo Credit: Marni Grossman/Paramount+ Episode VIP DK: Sometimes, it's just one scene that steals the show for a character. Here, my VIP vote goes to Marie Batel for her honesty in the episode's closing moments with Pike. When she tells him that he's the reason she didn't share the plan with him, 'because I don't have the space to worry about how my dying affects your feelings,' it's not callousness, it's truth. Her life is hers, and so are her choices. To be fair, when Pike admits he wanted to be in on the decision so that he could support her making it, he's being honest, too. But stupid honest. All feeling, no thought. It's a selfish sentiment, and she calls him on that – 'It wasn't about you!' Batel's said before that she knows she's living on borrowed time. When Spock mindmelds with her to help control the pain, we see the level of horror she's been living with, something harrowing enough that it breaks a Vulcan's control. The fact that she chooses to live despite everything she knows she's risking is inspiring. RELATED: TV Review: Wynonna Earp: Vengeance AK: I have to give Episode VIP to M'Benga. I loved his line deliveries throughout the episode, from his assertion that he never gets caught to his stating, 'I like to think of myself as a work of progress.' Same, M'Benga, same. Photo Credit: Marni Grossman/Paramount+ Best Easter Eggs/Inside Jokes DK: Full disclosure: I've never watched any of Romero's Dead films. So, if I hadn't been checking Trek canon for a previous mention of the planet Kenfori, I would never have realized that Ken Foree starred in 1978's Dawn of the Dead. Well played, writers. And kudos to the many visual references to iconic scenes from Dawn, especially that last shot of Bytha's outstretched hand as the horde chows down on her. AK: Ken Foree as Peter in Dawn of the Dead is one of the best characters in a zombie movie ever, so I'm glad the title paid him homage. On a similar note, I assume the title 'Shuttle to Kenfori' is a play on the title of the 2016 zombie movie Train to Busan. While Romero's Dead movies are (and almost always shall be) my favorite zombie stories, I appreciate the reference to another influential flick of the undead. And yes, I am inclined to assume 'the z-word' is a reference to 2004's Shaun of the Dead. When there's no more room in hell, the dead will be referenced on Star Trek. Elements That Will LLAP DK: M'Benga and Ortegas both have trauma and personal demons to contend with. I hope their healing processes are given the time and space needed. Clearly, the Federation needs some notes on Kenfori before the next ship decides to disregard the Klingon 'Turn Back Or Die' beacon. (As an aside, I'd love to know when Klingons got remote-controlled ornithopter shuttles like the one Bytha summoned to the landing pad.) It'll be tricky for Pike to explain how he knows what happened to the Kenfori scientists without a mission on the books. Finally, if the chimera blossom works to help Batel survive her Gorn parasite, there's probably going to be a discussion about the status and security clearance of human-Gorn hybrids. RELATED: Geek Girl Authority Crush of the Week: Erica Ortegas AK: I'm definitely looking forward to the continuation of both M'Benga and Ortegas' plot lines as well. I especially like the way M'Benga has not been defined by a single subplot over all three seasons, but instead has had multiple storylines explored. I want Ortegas to continue to play a bigger role throughout this season and through to the end of the series … but of course, her absence from The Original Series makes me nervous about her possible fate. Star Trek: Strange New Worlds drops new episodes every Thursday on Paramount+. Hit It: Best Quotes From the STAR TREK: STRANGE NEW WORLDS Season 3 Premiere Diana lives in Vancouver, BC, Canada, where she invests her time and energy in teaching, writing, parenting, and indulging her love of all Trek and a myriad of other fandoms. She is a lifelong fan of smart sci-fi and fantasy media, an upstanding citizen of the United Federation of Planets, and a supporter of AFC Richmond 'til she dies. Her guilty pleasures include female-led procedurals, old-school sitcoms, and Bluey. She teaches, knits, and dreams big. You can also find her writing at The Televixen, Women at Warp, TV Fanatic, and TV Goodness.
Forbes
6 days ago
- Entertainment
- Forbes
Luxury Fly Fishing Is A Thing — Where To Cast In Big Sky, Montana
Big Sky, Montana Montage Big Sky Resort I can't fish. At least I couldn't until last month's trip to Western Montana, where the days are as long and brilliant as the sun's morning rays. Normally I have zero interest in fishing, and to describe me as an amateur would be kind. But for many years, I have longed to spend time with my older brother in nature, where we might steal the chance to form new memories and honor the bond we had as children. It is he who is the expert angler, and the one I now realize was always right in placing a premium on time spent in the great outdoors. But just before this trip began, he suffered the sudden loss of a loved one and couldn't come. Then he asked me the most sacred of questions: ' Would you take my son ?' And so it was that I and my 21-year-old nephew, who we'll call Slim, found ourselves at Bozeman airport, hitching a ride to a place that not only takes fly fishing very seriously, but takes pride in teaching others how to do it well. This is Montage Big Sky Resort, which many Americans consider to be a bucket-list destination for winter skiing. With direct access to 5,800 acres of skiable terrain via Big Sky Resort high in the Rocky Mountains, it is second in the nation behind Park City, Utah. Morning light in summer at Montage, Big Sky Jennifer Leigh Parker But I chose to come here in June, which they say is the best time to fly fish in the style of A River Runs Through It by Norman Maclean. They aren't wrong. We barely have time to let it sink in that we're here before being swept up into the 'luxury' fly fishing experience, which has been a thing out here ever since Kevin Costner in Yellowstone convinced wealthy Americans that Montana is 'the last best place'. Setting the scene are the two best resorts in Big Sky: Montage and Lone Mountain Ranch. By November, One & Only will make its U.S. debut in nearby Moonlight Basin. And on Thursday, Big Sky Resort announced that Michelin-starred Chef Grant Achatz is coming out to run a restaurant called 'M by The Alinea Group' from mid-December to the end of March, during ski season. So restaurants are finally catching up to the real estate gold rush. And local fishing outfitters are very much here for it. Stepping into the Montage lobby, we're served cool huckleberry spritzers, our luggage is swiftly stored in a junior suite and it's time to commence our first lesson: 'the Art of Fly Tying'. Boy, this is going to be tough , I think, as I watch our teacher work magic with a contraption called a vice; used to contrive tiny fake flies out of wire, scissors, threads, a whip finishing tool, and a bobbin. It's a delicate business, and I manage to break the thread countless times during the 90-minute session before we each come away with our own hand-tied flies meant to mimic midges. Slim promptly pockets and pats them for safekeeping. There's a superstitious quality to his move, and I can tell he's thinking: I hope we catch us some mermaids tomorrow! Fly fishing in waders on the Gallatin River, Montana Jennifer Leigh Parker Montage won't let us fish on empty stomachs. So we head to dinner at the Italian restaurant Cortina, and fortify ourselves with tender venison steaks, creamed kale, and a fat glass of Napa Cabernet, followed by firepit s'mores for dessert. Slim decides to try his first White Russian, which is essentially an adult milkshake with a splash of vodka, and sure enough, he starts telling me about his life: a summer internship, college in South Carolina, duck hunting and even a few career aspirations. I delight in hearing it, but every time he smiles or laughs, his honey-brown eyelashes fan out like peacock feathers on the tops of his cheeks, and I feel I'm looking dead straight at my brother. This happens again on the rivers, where the fisherman's son will show me just how much his father taught him. At daybreak, Montage drives us out in a Cadillac Escalade to the Gallatin River Guides shop, which looks like a 19th century trapper's den, but happens to be a premier outfitter in the fly-fishing capital of America. Montana Angler also serves the Bozeman clientele, but Gallatin is the main player in Big Sky. In the 20 minutes it takes to get there, we spot elk trotting across a meadow of white wildflowers — yet another reason to be here in summer. A blond, blued eyed guide named Tommy Flitton from Salt Lake City, Utah, helps us into our waders (big galumphing rubber boot suspenders designed to keep the water out of your socks). Slim looks like a natural, whereas I look like Billy Crystal in City Slickers . I can't take anything seriously in this get-up, except state rules: no fishing without a license, which we'd pre-arranged, and if you're going with guides, it's catch and release. When Tommy mentions today's objective: to catch rainbows, browns and cutthroats, I nod and smile as if I know the difference. Well, at least I know where we're headed: The famed Gallatin River, which originates in Yellowstone national park and flows north through Big Sky into a town called Three Forks, where it meets up with the Madison and the Jefferson. It's a great one to wade into because it's a 'free stone' river, meaning there are no manmade dams altering the natural flow. Where it runs fast, you can be easily swept off your feet; and where it's slow, the afternoon heat might lay your fish low. Either way, it promises adventure. And its majesty is not something that can be captured on camera. My first Rainbow trout of the day. Jennifer Leigh Parker Tommy is impressed that we tied our own midges, so these are the first flies we use. More accurately, these are the first flies Tommy ties on the top-of-the-line Redington and Orvis rods he's rigged for us, which are in the back of a truck filled with everything an angler could possibly need, including a packed lunch and cold drinks (lunch can be as simple or as high fallutin' an affair as guests pay to make it). The appeal of 'luxury' fishing guides is they handle all the logistics; packing, parking, and paperwork. And every time you cast into a tree or get stuck on a rock and break off your flies, the guide will re-tie them for you, which requires the ability to intricately sew standing up in a river or on a drift boat, facing the elements. So you can spend your precious time out here actually fishing. (Or in my case, half fishing, half trying to stay upright on slippery rocks). Of course, there's also the matter of the lesson. Tommy teaches us that once your fly is in the water, the idea is to match the speed of current, or 'mend the line' to mimic the natural flow of the river. Then 'high stick it,' meaning lift up your rod so it's not too slack (fish will see this and wise to your presence). When your bobber dips, that might mean a bite, so set the hook hard into the fish's mouth, as quick as you can, because these suckers wriggle off easy. Standing at enough distance to let us learn by doing, Tommy repeats the drill: Cast. Drift. Hook set. Fight. It's the same routine at every hole, which we walk to or drive to depending on where the real nymphs (adolescent flies) are buzzing. 'Set it or regret it,' he says, wading deeper into the cold clear water of 'The Meadow' (one of the prized public-lands of Big Sky). 'Don't reel in right away. He's feisty, so let him run, get him tired. This is the dance. You have to be patient with them.' He speaks with a slight twang, like life is a country song. Or at least, fishing is. A box of Tommy's hand-tied flies. Jennifer Leigh Parker By one in the afternoon, Slim has caught seven, and I've caught only one. But my single luminous rainbow trout was enough to earn me a stripe with Tommy. As we finish our sandwiches on the banks of the Red Cliff campground, he shares his favorite fishing spots with me. Though it's typically a closely guarded secret, he can tell I won't drop the subject until he talks. 'Come in the early morning to Swan Creek Campground. You can find slow, deep water when it's cold. That's where those fish are gonna be… On the Madison, there's a float section from Lyons Bridge to Ennis lake, chock full of brown trout, rainbow, cutthroat, and whitefish. And, of course, the Meadow.' He's referring to Meadow Village, where we hiked through a stunning wildflower meadow to fish for rainbow trout on the Gallatin. He concludes with a caveat: 'I really do think you can catch a fish anywhere on this river. It just depends on what scenery you're looking for.' My personal favorite spot we fished is called Taylor Fork, a tributary of the Gallatin, where two streams merge into one in the shadow of a vast pine covered mountain range. Here, I lay on the rocks and let the sun warm my face. I felt small and insignificant, in that way that grants you freedom to be big. I think that's why they call it Big Sky. Around four in the afternoon, we call it quits and head back. For the record, my count was one and Slim caught 10. I tell myself it's only day one. And my spirits are lifted knowing what's on the agenda for the evening: An unforgettable sushi dinner. Sure, it's catch and release: But what would a luxury fishing trip be if you didn't get to eat fantastic fish? The Omakase Experience Chef Wei at Backcast Restaurant, Montage Big Sky Jennifer Leigh Parker To kick off the summer season and compete with the burgeoning food scene in Bozeman or 'Boze-Angeles,' Montage has welcomed Chef Wei Chen to turn Backcast, their ski-chalet style glass house facing Lone Mountain, into an omakase restaurant. Normally, Wei works in Los Angeles as a personal omakase chef to Hollywood stars under the brand Omawei. But for this brief time, he's luring Montage guests with a menu that could stand up to any renowned big-city establishment, like say, 15 East or Sushi Nakazawa, where he started as a line cook in 2015. Over 15 courses, we're treated to a dazzling parade of only Japanese fish (flown in and served within 36 hours), like bluefin tuna, yellowtail, hotate scallops and anago eel. With dish after dish, Wei impresses us with passion and precision, but what I love most is listening to these two guys — who couldn't possibly come from more different backgrounds — argue about the relative value of rockfish. Slim insists it's a 'garbage fish' in Florida and the Carolinas, but Wei sides with the Japanese, who consider it a 'prize'. Who's right? It doesn't matter. I'm buzzed on crisp cold sake, listening to them riff about fish for a full two hours, like drummers in dueling rock bands. When we leave and are out of Chef's earshot, Slim turns to me and says: 'That was the best meal I've ever had.' At this moment, I feel like the world's proudest aunt and the size of my heart doubles. Because if there's anything I can teach him about, it's the art of fine food. Just before he becomes his own man. The next day, drifting down the great Madison River in a slick Hyde Montana skiff boat oared by Tommy, I finally managed to catch some fish. Beneath magnificent limestone cliffs carved by ancient glaciers called the Palisades, where Native American tribes ran the historic Madison Buffalo Jump, the wind picked up. A squall came upon us. Suddenly, we were wet with rain, and while I'm grateful Tommy is rowing us through it, I wonder if our chances for glory are dashed. Then they start biting. Brown trout, rainbow trout, whitefish galore. As if the fleeting raindrops themselves were fat, lazy flies. And all you had to do was set your hook fast enough. I look up and realize there is no greater happiness for Slim then when he's got a fighter on. And again, I'm looking dead straight at my brother. The squall quickly passes. There isn't a sound except the wind and the river, and the splash of Tommy's net scooping our beauties out of the grey nickel blue. Twice, we 'land' our trout in the boat at the very same time, which in angler parlance is called a 'double header.' We admire our catches and take pictures to prove the magic happened. For the day's record: I caught five. Slim caught 18. Of course, the numbers don't matter. I had taken my nephew fishing in Montana. And what we held in our hands was beautiful. When our day is done, we return to the Gallatin River Guides shop. There, on the bathroom wall reads The Testament of a Fisherman : 'I fish because I love to… Because mercifully there are no telephones on trout waters; because only in the woods can I find solitude without loneliness; because bourbon out of an old tin cup always tastes better out there; because maybe one day I will catch a mermaid; and finally, not because I regard fishing as being so terribly important but because I suspect that so many of the other concerns of men are equally unimportant — and not nearly so much fun.' John Voelker I couldn't agree with him more. More From Forbes Forbes Virgin Atlantic Unveils Free Starlink Wi-Fi, OpenAI Partnership And More By Jennifer Leigh Parker Forbes Why Now Is The Time To Sail The Azores, In 12 Stunning Photos By Jennifer Leigh Parker Forbes The First Female CEO Of Lindblad Expeditions Is Making Big Changes By Jennifer Leigh Parker
Forbes
19-07-2025
- Business
- Forbes
How Bleisure Travelers Are Reshaping Travel And The Future Of Work
Bleisure travel spot at The Kimpton Armory Hotel in Bozeman, Montana A marketing consultant finalizes client presentations from a café in Lisbon. A software developer debugs code from a coworking space in Mexico City. A business coach conducts client calls from Barcelona. These aren't vacation posts—they represent a fundamental shift in how professionals are reshaping both the travel industry and the future of work. Meet the "bleisure travelers"—professionals who blend business travel with leisure while creating new models for career success and transforming hospitality expectations. The Bleisure Entrepreneurial Shift Behind Location Independence The most successful bleisure travelers share a common trait: they think like entrepreneurs, regardless of employment status. They focus on results over hours, create systems that function without constant oversight, and approach their careers with strategic intentionality. Research shows 98% of remote workers want to continue working remotely permanently. Bleisure travelers take this further—they demonstrate that remote work, combined with intentional travel, enhances rather than hinders professional growth. This shift represents a fundamental change in how professionals demonstrate value. When work output remains consistent regardless of location, professionals create opportunities for greater mobility and often higher compensation. Technology Enables Bleisure Business Models Artificial intelligence and automation tools have eliminated many tasks that once required a physical presence. Cloud-based collaboration platforms, AI-powered project management systems, and automated reporting enable professionals to maintain high performance from any location with a reliable internet connection. Marketing consultants now run agencies using AI content creation tools, automated client reporting, and virtual team management systems. These businesses generate steady revenue while requiring only focused work blocks that can happen anywhere with reliable internet. Building Global Networks Through Bleisure Travel Traditional business networking happens in conference rooms and formal events. Bleisure travelers forge connections in unique ways—through coworking spaces, industry meetups in various cities, and shared experiences with other location-independent professionals. This approach significantly expands networking opportunities. Professionals who meet while working from unique locations often develop lasting partnerships and referral relationships through shared experiences that foster stronger bonds than those formed through traditional networking events. Corporate Bleisure Policies Drive Adaptation Forward-thinking companies recognize the benefits of adopting bleisure policies for their employees. Some organizations now offer "work-from-anywhere" policies, including stipends for coworking spaces, extended business travel stays, and relocation assistance. GitLab, a fully remote company with over 1,300 employees across 65 countries, has pioneered comprehensive remote work policies. Their approach includes travel stipends for team members to work from different locations and company-sponsored retreats in various international destinations. The Bleisure Skills Premium Bleisure travelers require and develop specific skills that are increasingly valuable in the modern economy, including cross-cultural communication, adaptability, digital collaboration, and time zone management. These capabilities align with the demands of an AI-driven economy, where routine tasks are increasingly automated and human skills such as creativity, empathy, and cultural intelligence become more valuable. According to the World Economic Forum's Future of Jobs Report, the top skills for 2025 include analytical thinking, creativity, and leadership—all of which are enhanced through diverse cultural experiences and location-independent work. Hospitality Industry Adapts to Bleisure Demands The rise of bleisure travel has prompted hotels to reimagine their offerings for professionals who need more than traditional accommodations. Extended-stay properties are expanding beyond business travelers to serve location-independent workers who stay for weeks or months. This shift represents a significant transformation in the hospitality business model. Traditional hotels, optimized for one- to three-night stays, now compete with those seeking month-long accommodations that offer full workspace capabilities. Properties are responding with dedicated coworking spaces, enterprise-grade internet infrastructure, and flexible booking policies that accommodate the unpredictable schedules of remote professionals. Some hotels now offer "workation packages" that include printing services, video conference rooms, and partnerships with local business centers. The Kimpton Armory Hotel in Bozeman, Montana, exemplifies this transformation. The property upgraded its high-speed internet infrastructure to support high-bandwidth work throughout the building, including the rooftop restaurant, bar, and pool areas. Guests can take video calls from Sky Shed, the rooftop bar with 360-degree views of the mountains, or work poolside at the area's only saltwater pool. The hotel's basement lounge, Tune Up, offers a quieter evening workspace. This comprehensive approach recognizes that bleisure travelers need reliable connectivity and varied work environments throughout the property. Financial models for bleisure-focused properties differ significantly from traditional hospitality. Extended stays reduce cleaning and turnover costs while maintaining higher occupancy rates. This allows hotels to offer competitive monthly rates while improving profit margins—a win-win for both properties and long-term guests. The most successful adaptations share common elements: guaranteed high-speed internet throughout the property, dedicated workspace areas separate from sleeping quarters, extended-stay pricing structures, and partnerships with local business services. Hotels that master these fundamentals position themselves advantageously in the growing bleisure market. The Bleisure Entrepreneurial Advantage Bleisure travelers often transition from employees to entrepreneurs. The skills developed through location-independent work—such as self-management, client communication, and systems thinking—translate directly to business ownership. Data from the Global Entrepreneurship Monitor indicates that professionals with remote work experience are 40% more likely to start a business within five years compared to traditional office workers. Practical Bleisure Implementation Strategies For professionals considering the bleisure travel path, successful practitioners recommend a gradual approach: Start with extended business trips. Request additional days at business travel destinations to test working from new locations while maintaining employer comfort levels. Negotiate results-based agreements. Focus conversations with employers or clients on outcomes rather than hours or location. Document your productivity and results to build trust. Invest in reliable technology. Quality equipment for video calls, backup internet options, and cloud-based file systems are essential for maintaining professional standards. Research destinations thoroughly. Prioritize locations with strong internet infrastructure, coworking spaces, and time zone compatibility with your primary markets. The Future of Bleisure Work Taking Shape Bleisure travel represents more than a lifestyle trend—it's actively reshaping both travel and the future of work. They're transforming hospitality industry expectations, establishing new standards for professional success that don't require traditional offices, proving that creativity flourishes in diverse environments, and creating systems that enhance rather than hinder career development through global connectivity. As remote work continues to normalize and technology removes geographical barriers, the bleisure travel approach will likely become the standard practice for knowledge workers. Professionals adapting to this reality are now positioning themselves advantageously for the next decade of both travel and work. The bleisure travelers are showing the way forward, proving that blending business and leisure travel isn't just a lifestyle choice—it's a force reshaping entire industries while building competitive advantages in the modern economy.
Wall Street Journal
18-07-2025
- Business
- Wall Street Journal
House of the Week: A Montana Home Perched Atop a Rocky Ridge
In 2009, Dallas-based plastic surgeon Dr. John Tebbetts and his then-wife, Terrye Westhafer, bought nearly 200 acres in McAllister, Mont., a small community about 45 miles southwest of Bozeman. 'McAllister is basically a sign on the highway,' Westhafer says. Tebbetts, who was familiar with the area from fly-fishing, had a vision for the plot, which borders thousands of acres of federally-managed land. He wanted a vacation home made of concrete, steel and glass that would blend with the terrain.
