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    travel journal

    Unplugged: An Internet addict goes off the grid on a low-tech holiday in theMarshall Islands

    Duncan Carson
    Dec 24, 2011 | 7:15 am

    I got off the plane and immediately, my hand went to my pocket. There was no faux hallway, like after the other Continental flights, just a mobile staircase, humid 85 degree heat and a strong breeze. I felt like a visiting dignitary, deplaning the only aircraft in a small military airstrip.

    Before taking in the sights, and even though I knew it wasn't going to work, I took out my cell phone and turned it on. There were no voicemails, no texts, no bars, no signal — just the wrong date and time and the word "Searching."
    ---
    I worship at the cult of the American city. I grew up in the suburbs of Pittsburgh, Houston and Milwaukee among pre-planned grids of beige sidewalks and identical houses, mini-marts and shopping malls. Never in my life have I been more than a half an hour ride from an electronics store, movie theater, or store specifically for orthopedic mattresses. In Austin (where I've lived since July), there is not a conveniently located Panera Bread, a harsh fact I sometimes find legitimately distressing.
    I think of Austin as the quintessential representation of what I mean when I say "modern life." It's rampant with tech firms, pervasive wireless Internet, sophisticated transit, blossoming arts and very connected people. Austin is an up-to-date city if there ever was one, with every amenity you could ask for without the annoying surfeit of people that New Yorkers or Los Angelinos complain about.
    If I were texting my friends or thinking of new updates to hashtag with "#islandtweets," I wouldn't have noticed the shells starting to move in my periphery as hermit crabs grow bold, heard the dull thumps of palm tree fronds falling to the ground in the distance or noticed the small black-beaked birds that run on spindly legs instead of flying when it's hot.
    But I jumped at the chance to visit my sister in the Marshall Islands for the holidays. They're an archipelago of small islands (and island derivatives) in the south Pacific, twice the distance as Hawaii in the same direction.
    After establishing a military base there for strategic reasons in World War II, the United States maintained their presence mainly to test bombs (the Marshall Islands include the Bikini Atoll, still slightly radioactive to this day). The base has since remained as an outpost, along with some civilian meteorological companies that maintain Pacific radar equipment.
    I realized that just over two weeks without the trappings of modern life would be "hard," but obviously, the rewards spoke for themselves. I won't go crazy without Twitter, will I?
    ---
    The journey here required five flights: from Austin to Houston to Los Angeles to Hawaii to Majuro Atoll to Kwajalein Atoll, where my sister lives, covering nearly 7,000 miles and 36 hours. It's an unthinkable journey on the face of it. In truth, the only perniciously annoying parts were the modern conveniences that went too far, like the LCD screens on the back of every seat in economy that insisted on playing a preview of FOX's Alcatraz over and over.
    Because the "island hopper" flight that runs the south Pacific gamut all the way to Guam doesn't fly around the clock, I spent an eight-hour layover in Honolulu International Airport enjoying ubiquitous Wi-fi for the last time, fortifying myself at a 24-hour Starbucks and relaxing with sessions in an automatic massage chair between naps.
    My sister paid for my trip, of course, so my bragging is only about my circumstantial luck, and my shame is that I still can't shake the need to check the Internet.
    When the plane set down in Majuro, the capital of the Marshall Island republic, some people deplaned and some local islanders got on — Continental does inter-island traffic for a modest fee. And for the short hop to Kwajalein from there, I sat next to a Marshallese man whose name I didn't get and whose language I didn't know, but who I loved because he spent the entire hour looking through the SkyMall catalog, pointing things out to me (camoflauge slankets, $100 dollar pet beds, roses preserved by hand-dipping them in gold) and laughing hysterically.
    ---
    The first two days here have been a peaceful respite, a time to unwind. I took a nap after I arrived and as soon as my mind realized my phone was lifeless, my laptop wasn't connected and I had nowhere specific to be and nothing specific to do, I slept as I haven't in a long time.
    If I were texting my friends or thinking of new updates to hashtag with "#islandtweets," I wouldn't have noticed the shells starting to move in my periphery as hermit crabs grow bold, heard the dull thumps of palm tree fronds falling to the ground in the distance or noticed the small black-beaked birds that run on spindly legs instead of flying when it's hot.
    It's beautiful, almost comically so — the sands are white, and the water a cerulean blue that still seems like a postcard after you've waded in it. My sister paid for my trip, of course, so my bragging is only about my circumstantial luck, and my shame is that I still can't shake the need to check the Internet: There is a snack bar with spotty Wi-fi, a combination Burger King/Subway/Baskin Robbins that is a haven of Americana, to which I've returned three times already.
    In the coming days I'll be seeing how my sister (who works for a school attached to the base) and other civilian contractors live in a sort of hybrid life, and then visiting other islands to see even more remote places and the third world existence of many indigenous Marshallese.
    And either it'll subside to a manageable degree or drive me insane, but the entire time, my hand is going to look for my phone. When I arrived and turned it on against all hope, I knew I was being foolish to begin with. But after giving it a second, even though I know that my life will be there when I get back, I couldn't stop myself from holding the phone up to the sky, looking in vain hope for a signal that isn't coming.
    unspecified
    news/travel

    Fair Foods for the Win

    State Fair of Texas unveils 15 bold finalists for 2026 Big Tex Awards

    Alex Bentley
    Aug 12, 2026 | 4:00 pm
    Texas Pecan Praline Cheescake Cone from State Fair of Texas' 2026 Big Tex Choice Awards finalists
    Photo courtesy of State Fair of Texas
    The Texas Pecan Praline Cheescake Cone is one of the finalists for the State Fair of Texas' Big Tex Choice Awards in 2026.

    The State Fair of Texas has unveiled the finalists for the 22nd Annual Big Tex Choice Awards, featuring all sorts of bold concoctions that can only be found at the iconic yearly event.

    The finalists include five each in the categories of Best Taste - Savory, Best Taste - Sweet, Best Taste - Sipper. Winners from each of those categories, as well as one for Most Creative, will be announced on Tuesday, August 18.

    According to a release, the competition kicked off with a record-breaking 77 entries from 46 different concessionaires, each of which has at least two years of experience at the Fair.

    Each concessionaire submitted an original recipe that went through a blind judging process, ensuring each entry was judged solely on its own merits.

    The 15 finalists competing for the 2026 Big Tex Choice Awards titles (and their creators) include:

    SAVORY

    Flamin Crunch Pizza from State Fair of Texas' 2026 Big Tex Choice Awards finalists Flamin’ Crunch Pizza is a finalist in the Savory category in State Fair of Texas' Big Tex Choice Awards.Photo courtesy of State Fair of Texas

    • Burger Chop Tater Tacos, Tom Grace: A fresh chopped burger patty combined with sautéed onions and jalapeños, then topped with mozzarella and American cheese and laid on top a bed of cheddar cheese tater tots that have been formed into a taco shell. That is then finished with buffalo buttermilk ranch coleslaw, garlic parmesan buffalo sauce, and more tots.
    • Dickel's Texas Two Step Tacos, Dickel’s Smokehouse: The Dickel’s Texas Two Step Tacos features two tacos, the first with a warm blue corn tortilla filled with a fire-roasted jalapeño stuffed with pineapple pork sausage and melted mozzarella. The second taco contains tender-sliced brisket wrapped around a roasted jalapeño, layered with melted mozzarella, and served on a yellow corn tortilla finished with purple pickled onion and a drizzle of sweet, smoky barbecue sauce or house made Lone Star Habanero Fuego.
    • Flamin’ Crunch Pizza, Tom Grace: The Flamin’ Crunch Pizza consists of hand-tossed, fresh-made pizza dough topped with a jalapeño cheddar queso base and covered with a freshly grated blend of mozzarella and cheddar cheese. The pizza is topped with handfuls of Flamin’ Hot Cheetos, a drizzle of jalapeño queso blanco and house-made buffalo buttermilk ranch dressing, and a hefty sprinkle of Flamin’ Hot Cheetos dust.
    • Golden Crunch Melt, Tony & Terry Bednar: This entry features a tortilla brushed in a signature seasoned butter oil and packed with marinated chicken pastor, fire-roasted peppers, caramelized onions, smoky chipotle mayonnaise, melted three-cheese blend, and crispy potato strings, accompanied by a smoky chipotle crema.
    • Nacho Wings, Cody & Lauren Hays: Nacho Wings are crispy chicken wings tossed in zesty taco seasoning, smothered in creamy nacho cheese, and piled high with cilantro, green onions, cotija cheese, tomatoes, pickled red onions, and jalapeños. They are served on a bed of hot, golden fries and the whole thing is drizzled with ranch.

    SWEET

    Holy Flan! Buueloco from State Fair of Texas' 2026 Big Tex Choice Awards finalists Holy Flan! Buñueloco is a finalist in the Sweet category in State Fair of Texas' Big Tex Choice Awards.Photo courtesy of State Fair of Texas

    • Berry Me in Matcha, Stephen El Gidi: Berry Me in Matcha features a New York-style cheesecake that is hand-dipped in Belgian white chocolate, rolled in crushed matcha cookies and drizzled with white chocolate and sweet strawberry jam. The dessert is finished with a fresh strawberry slice on top.
    • Fernie’s Frozen Espresso-tini Bar, Christi Erpillo & Johnna McKee: This espresso martini popsicle features cold-brew espresso blended with a kick of Fernie's Funnel Cake Cream Cocktail. The bar is drizzled with ribbons of chocolate shell coating, hardening into a delicate, crackable bite.
    • Fletcher's Chocolate Corny Dog, Beck Fletcher: The Fletcher’s Chocolate Corny Dog consists of smooth milk chocolate fudge hand dipped in Fletcher’s famous Original Corny Dog batter and deep fried until golden perfection. It is topped with a drizzle of yellow vanilla icing and served with raspberry compote for a sweet twist on the iconic Corny Dog.
    • Holy Flan! Buñueloco, The Garza Family: The Holy Flan! Buñueloco starts with a warm, crispy buñuelo bowl filled with creamy, homemade arroz con leche and a scoop of cinnamon Blue Bell Ice Cream. The highlight is a deep-fried flan encased in a delicate puff pastry shell, topped with fluffy whipped cream topping and a rich caramel sauce drizzle.
    • Texas Pecan Praline Cheesecake Cone, Brad Weiss: This second take on cheesecake features a warm waffle cone dipped in white chocolate, rolled in buttery Texas pecan praline, crushed Biscoff cookies, and freeze-dried strawberries, and filled with homemade cookie butter cheesecake. It is then topped with a pinch of sea salt, whipped cream, Biscoff crumble, warm cookie butter drizzle, white chocolate sauce, and finished with a signature Biscoff cookie.

    SIPPER

    Corn Flake Shappe from State Fair of Texas' 2026 Big Tex Choice Awards finalists Corn Flake Shappé is a finalist in the Sipper category in State Fair of Texas' Big Tex Choice Awards.Photo courtesy of State Fair of Texas

    • Corn Flake Shappé, Milton & Gracie Whitley: The creamy Corn Flake Shappé blends toasted corn flakes into a rich creation with dulce de leche, Texas pecan notes, and a signature blend of warm spices. It is finished with whipped cream, golden corn flake crunch, sweet strawberry crumble, and a dusting of powdered sugar.
    • Nevins Soft Serve Peach Bellini Float, Tami & Josey Nevins Mayes: The Nevins Soft Serve Peach Bellini Float features creamy peach bellini soft serve infused with sparkling wine, topped with sparkling sugar and grated frozen peach. It is finished with a sugary-sweet golden topping.
    • Rousso's Bacon Jam Caramel Apple Hard Cider, Rousso’s Concessions: The Rousso's Bacon Jam Caramel Apple Hard Cider is crafted with hints of apples, caramel, churros, cinnamon sugar, and a smoky bacon jam twist.
    • Sunset Soft Serve Rita, Dwania Morris: The Sunset Soft Serve Rita combines a strawberry and mango margarita with vanilla soft-serve ice cream, a rim coated in Tajín rim, and topped with a chamoy drizzle and crunchy hot honey Tajín topping.
    • Tropical Coco Fresca, Fruteria Cano: The Tropical Coco Fresca is a layered pineapple-watermelon agua fresca with chamoy lava Tajin rim, paired with a scoop of icy coconut snow that melts into a creamy tropical explosion of flavors.

    While these 15 creations earned a spot in the finalist round, the State Fair of Texas is also recognizing semi-finalists whose innovative entries will still make their debut at the 2026 State Fair as new foods.

    Semi-finalists include:

    • All Shook Up
    • Butter-Dipped Toffee Crunch Nutty Bar
    • Deep Fried Thai Tea Tres Leches Cake
    • Dirty Dr Pepper Do-Si-Do Float
    • Fried Gobbler Roll
    • Layered Mango Strawberry Shortcake
    • Limonata Fresca Float
    • Loaded Lone Star Rings
    • Love Me Jam Sandwich
    • Matcha Parfait
    • Midnight Ruby Rush
    • Soft Serve Smoked Peach Bourbon Smash
    • The Niece
    • Triple Chocolate Flautas
    • Twinkle Twinkle Brisket Star

    During the final judging event, a panel of 35 judges, including hometown celebrities, television personalities, food experts, and well-known creators, will evaluate each dish based on four key Fair-food elements: taste, value, creativity, and fairgoer appeal.

    While the Big Tex Choice Awards event is closed to the public, the public can follow along online by tuning into one of the State Fair's social media channels — @StateFairofTX on Instagram and Facebook.

    The winners will be announced on Tuesday, August 18 at 2 pm.

    The 2026 State Fair of Texas, themed “Stars, Stripes, & Howdies,” will open on Friday, September 25, and will run through Sunday, October 18.

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    news/travel
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