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    Where's the beach?

    Swimming with the sharks & some real danger (those giant snapping sea turtles)in Belize

    Stephan Lorenz
    Feb 13, 2011 | 3:06 pm
    • Loggerhead sea turtles mull about Belize's barrier reef — the second-largestbarrier reef on the planet.
      Photo by Stephan Lorenz
    • Twenty miles northeast of Belize City, Caye Caulker is a small limestone coralisland that is becoming increasingly popular with backpackers.
      Photo by Stephan Lorenz
    • The Sapodilla Cayes, an island group off the coast of Belize's PlacenciaPeninsula, consists of about a dozen small sandy strips covered with mangrovesand surrounded by shallow waters.
      Photo by Stephan Lorenz
    • Coastal Dangriga is the largest town in southern Belize.
      Photo by Stephan Lorenz
    • Would this charter boat take us to beaches? We would find out.
      Photo by Stephan Lorenz

    Everyone, including us, had the same befuddled and slightly disappointed expression on their faces, lips contorted into a question mark.

    “Where is the beach?”

    About a dozen people in all shades of sunburn, from pasty-it’s-going-to-happen to all-the-aloe-vera-in-the-world won’t stop the hurt, gathered about the concrete breakwater and pathetic strip of yellowed sand.

    Some took it in stride. I mean, how long does unhappy last on a tropical island?

    People plopped down and pulled beer from bags, others retreated and one brave soul even went in for splash. While hanging about, another dozen backpackers cycled through and I learned how to say “Where is the beach?” in half a dozen languages.

    Naturally all beach seekers funneled to the Split, the northern terminus of the island, promisingly labeled as “swimming area” on the guidebook map. But it was nothing more than warm turbid waves sloshing back and forth through a muddy 30-foot channel, left after recent hurricanes cut Caye Caulker in half.

    Reading between the lines, it became obvious that Caye Caulker doesn’t have much to offer when it comes to beaches.

    Still, the Caye — just four miles long and no more than 650 yards wide — is one of the most popular islands of about a dozen just the northeastern shore of Belize

    With our tails between our legs

    Eventually, we retreated also and explored the rest of the island. Caye Caulker compensates for its lack of postcard beaches with a wide array of affordable accommodations (think budget and simple), succulent seafood and utterly calm, bright sunny days (except during hurricanes). If high end resorts and manicured beaches are your idea of bliss, visit nearby Ambergris Caye.

    We settled for a few nights in a concrete block with blinding white walls, with as much charm as one of the touts waiting for the Belize City—Caye Caulker ferry, but the price was right and it came with a fan to stir viscous air.

    That night, we learned that the partitioning walls lacked concrete and involuntarily partook, at least aurally, in the passions of the couple next door. Even the earplugs of decency couldn’t drown out the noise of sunburns being slapped together.

    Bare feet and mangroves don't mix

    The following morning, a bit groggy, I explored the southern end of the village along a labyrinth of sandy paths. Here dense stands of mangroves, full of bird life and crabs — but not ideal for swimming — blocked the way to the water.

    Being a bit stubborn and determined to immerse myself in the Caribbean, I fought my way through the tangle, an obstacle course of sturdy prop roots and foot-wrenching shoots waiting in the muddy bottom (if you get nothing else out of this article, just remember — don’t ever walk barefoot into mangroves).

    After the quick lesson in mangrove ecology that came with subcutaneous wounds on my feet and legs, I stumbled out of the thicket. I stood knee deep in water and eelgrass. Great for manatees, poor for swimming.

    The key to the Caye

    Bobbing across the crystal blue waters in a speedboat that yearned for paint, we finally understood why visitors crowd the Caye Caulker ferry — it’s for the snorkeling and diving. Voila!

    The boat skimmed over eelgrass, past the sandy Split and mangroves, straight toward shark-ray alley and the reef just offshore. The barrier reef, stretching from the Yucatan and Honduras along the entire coast of Belize, is the second largest on the planet. In addition to snorkeling, the area is well known among divers as a top spot in the world.

    A choppy 20 minute boat ride got us right next to the reef, and the aptly named Shark Ray Alley didn’t disappoint. The waters here are clear and relatively shallow. A dozen nurse sharks and sting rays grumbled about the sandy bottom, and, being used to snorkelers allowed close approach. Black-tipped reef sharks made brief appearances and checkered loggerhead sea turtles mulled about.

    Interestingly enough, our guide was more cautious about the sea turtles taking a chomp out of us than the dozen or so sharks present!

    Head south and then further south

    The search for the perfect beach continued on the central coast in the town of Dangriga. When we arrived in the late afternoon, it was quiet, and there was no traffic at all.

    Upon closer inspection, there was no movement whatsoever, except for palm leaves twisting in the breeze. We roused someone at a small restaurant and had a quick lunch of rice and beans.

    A walk along the waterfront revealed — yet again — no beaches. But with patience, you will soon find out why the town should not be passed up, and not just because it's the heart of Garifuna culture and the home of Marie Sharp, maker of the famous Belizean habanero pepper hot sauce.

    South of Dangriga, the highway loses its already narrow shoulder and has more curves and potholes. It runs inland for miles before turning back towards the coast near Placencia.

    Resorts have solidly arrived along the softly undulating band of perfect beach along the Placencia Peninsula. Towering complexes, slightly incongruous with the otherwise flat land, line the beach and offer packaged relaxation.

    While the beaches looked inviting, we pushed on and continued along the worsening road towards the south and Punta Gorda.

    Leave the crowds behind

    The Southern Highway ends in the small town of Punta Gorda. From here, it’s only possible to continue by ferry to Puerto Barrios, in Guatemala. The majority of travelers don’t make it past Placencia, and we couldn’t find any other tourists in town as we wandered the streets looking for boat charters or tours to get us out snorkeling in the nearby marine reserves.

    Consulting the guide book for help, we didn’t have to read between the lines — basically, no one comes to Punta Gorda, so there aren’t many tour operators. Eventually, we spotted a small sign advertising boat and snorkeling trips and walked right into the office. The woman behind the desk looked stunned for a moment as we stood in front of her inquiring about tours.

    Several phone calls later, some waiting and a bit of haggling, we had arranged a trip for the following morning. For what I wasn’t exactly sure, but something involving snorkeling and beaches.

    Paradise? Found!

    We showed up early the next morning at the town pier, as did our tour operator, captain and guide all in one package. He had gathered just enough functioning snorkel gear and even brought a simple lunch of fruits and sweet bread.

    Early morning clouds dispersed to reveal a white sun reflecting off calm blue Caribbean waters. As we left the mainland behind, we could make out palm covered dots in the distance — the Sapodilla Cayes. This island group consists of about a dozen small sandy strips covered with mangroves and surrounded by shallow waters. It has been declared a marine reserve and fish and other marine life are thriving.

    After an obligatory stop at Hunting Caye, where the national park maintains an office (the park rangers literally stranded in paradise seemed to welcome any diversion), our guide took the boat across several channels to an empty beach.

    A crescent of white sand, just the right grain size, the water cool enough to give reprieve from the sun (but warm enough to allow unlimited snorkeling) greeted us, all to the backdrop of palms and mangrove.

    Finally in the far south of the country, after days of searching, we had found an abandoned beach with nothing but the Caribbean stretching in front, the rustle of the palms behind and water filled with nothing but colorful fish.

    I closed my eyes and suddenly heard the gurgle of two 64 horsepower engines pushing another charter boat around the corner. Four slightly inebriated Italians joined us on the beach, smiling just as big as I was.

    Editor's note: This is the second story in a three-part series on Stephan Lorenz's Belize adventures. Don't forget to read part one — "Batted bats, fried lizards and of course Mayan ruins — all in a Belize day."

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    8 miles high

    United and Chef's Table recruit top Houston chef for premium inflight meal

    Eric Sandler
    Mar 20, 2026 | 3:30 pm
    Justin Yu Theodore Rex
    Courtesy of Thorough Fare
    Chef Justin Yu will represent Houston on United flights.

    United Airlines has a new initiative to lure travelers to fly its premium Polaris business class seating. Beginning August 1, travelers departing from 10 cities around the world — United hubs along with London, Tokyo, and São Paulo — may opt for meals created by some of the best chefs in the world through a new partnership with Chef’s Table, the acclaimed Netflix documentary series.

    For flights departing from Houston, United and Chef’s Table recruited Justin Yu, the James Beard Award-winning chef behind Theodore Rex, a fine dining restaurant in downtown that holds a Bib Gourmand designation in the Michelin Guide. In addition, Yu and Bobby Heugel own Houston hospitality group Thorough Fare, which operates bars and restaurants including Anvil, Better Luck Tomorrow, Squable, and a new, still-unnamed restaurant in Montrose that’s slated to open this summer. A frequent traveler, Yu tells CultureMap that he jumped at the opportunity to work with United and Chef’s Table to create a premium meal that showcases Houston’s food scene.

    “There’s always something slightly unexpected about Houston and its food,” Yu explains. “The choice of asking me to be the chef very much represents that. As a native Houstonian, I am very rooted in the city, but always with something slightly unexpected with our food.”

    While the specific dishes won’t be revealed until closer to launch, Yu shared the creative direction that inspired his menu, which will include an appetizer, a salad, and an entree. Specifically, diners can expect to see Asian ingredients that reflect Houston’s diversity, just as they would on Theodore Rex’s menu.

    “I wanted that slightly Texan touch. To me, the Houston part of it is the most important. There’s such a level of diversity. Introducing light touches of that to the meal was something I considered,” he says.

    Part of the consideration was creating flavors that would hold up well when served at 30,000 feet. The meal also needs to match the level of luxury that Polaris offers.

    “That use of ingredients that’s maybe something you don’t expect in an in-flight meal is something I thought about quite a bit. How do you introduce a deeper level of umami to the flavors, the possibility for a few local ingredients that are unique to the region.”

    Being included in the project puts Yu in some pretty prestigious company. The roster includes Michelin star holders such as Nancy Silverton (Osteria Mozza in Los Angeles), Jenner Tomaska (Esmé in Chicago), David Barzelay (two-star Lazy Bear in San Francisco), and Tomos Parry, whose London restaurant Mountain Yu cites as the one he’s most personally excited to visit.

    “Getting to know the other chefs has been really fantastic. I feel very blessed to be part of this project,” he says.

    Travelers who fly in the Polaris class enjoy a number of amenities, including all-aisle-access seating, lie-flat beds, and premium bedding by Saks Fifth Avenue. Since last year, United has been updating the seats with larger entertainment screens, sliding privacy doors, and tech upgrades like Bluetooth, wireless charging, and USB-C power outlets.

    "United's network spans many of the culinary capitals of the world, allowing us to authentically bring together acclaimed chefs from around the globe," said Andrew Nocella, chief commercial officer, United Airlines, in a statement. "Our collaboration with Chef's Table shows how we're leveraging our unique position as the world's largest airline* to deliver restaurant-quality moments in the sky. Our United Polaris international business class travelers are going to love the new dishes coming later this year."

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