Group Tour Magazine is the magazine group travel professionals look to for information and inspiration. You will find the greatest destinations, attractions, restaurants and lodging that cater to group travel in the U.S. and Canada!

Each issue offers in-depth articles on group-friendly destinations and attractions, sample itineraries, industry news, a regional feature, a profile of a tour operator, and a guest columnist.

15,000 qualified group tour planners across the United States and Canada read Group Tour Magazine for information about group-friendly destinations.

Group Tour Magazine is distributed to all the players in the group travel market.

Group Tour Media, the publisher of Group Tour Magazine, Student Group Tour Magazine, Group Tour Spotlight e-Magazine, and On Tour Newsletter, is a travel communications company dedicated to conveying information between suppliers and group travel planners. We strive to be the leading information resource for the group travel industry.

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Publisher: Group Tour Media

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COVER STORY
Dash of inspiration

In this issue
8 From the Editor
Joys of the season
10 News Bits
14 What’s for Dinner? Comfort food
Bryant House Restaurant
16 Off the Beaten Path
Ahla Food Tour
Julia Goldberg and Leonid Naimark
160 Travel Talk
Revisit the Pocono Mountains
by Maureen McHugh

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EDITOR'S LETTER
At the risk of dating myself, I’m going to admit to remembering a childhood filled with seasonal foods. The first sign of spring in my mother’s kitchen (for in those days it was indeed the woman’s domain) was stewed rhubarb, which depending on the weather, was followed soon after by a parade of tangy berries, luscious peaches of late summer, and fall meant back to school with crisp, juicy apples packed in our lunchboxes (Hopalong Cassidy for my brother, and I must have been a fan of Annie Oakley at the time).

Then we were back to canned fruit cocktail and stewed prunes for the remainder of the winter that was punctuated by citrus when available.

Oh the joy on the day when the large supermarket came to town. The door was opened to watermelons in the dead of winter and tomatoes year-round. It didn’t take us long to realize, however, that not only was the anticipation and excitement that accompanied each new taste of the season missing, but so was the flavor. ...

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