Raelinn Doty

Open Relationships — Part 2 — Your Happiness Is My Happiness
I don’t know about you, but sometimes I think when I’m in the shower. And I was in the shower yesterday when some additional thoughts came to mind about open relationships that I didn’t include in my post yesterday. The first one is that for an open relationship to work, it takes the kind of love that is willing to walk away or watch the other person walk away holding nothing but love and goodwill in our hearts. People ask, “But wha...

Open Relationships and What I Mean When I Say That
It’s been an interesting couple of days over on Facebook where I recently did a review of my account settings. (If you’re my Facebook friend you can click over there and check it out.) I review settings from time to time because Facebook has sneaky ways of changing things when you aren’t looking. I realized that I had incorrectly posted my relationship status as “In a Relationship” instead of the correct iteration, “In an Open Relationship.” ...

Robbin and I had the great good fortune to spend some time in the beautiful Italian region of Umbria with our kind sponsors, Travel Trade Italia (TTI) and the gracious Strada del Sagrantino, back in October after attending the Travel Trade Global/TTI conference. I had never been to Umbria before so this was a particularly special treat for me. Umbria, “The Green Heart of Italy” as it is often called, is a region incredibly steeped in history and culture going all the way back to their ancient...

We all know that Italy is a country steeped in ancient history, and each region has its own special set of cultural charms where this is concerned. It’s one of the beautiful things that makes Italy in general such a huge attraction, most especially for us Americans with our comparatively short history. To see the ancient ruins from the Roman Empire, the still-functioning structures from the Middle Ages, the towering Cathedrals with their incredible domes and towers is something we simply cann...

When I first visited Italy back in 2010, I had no way of knowing just how enchanted I would become with the entire country. And Tuscany, known as Toscana in Italian, has almost mythic methods of this enchantment! There is truly something nearly fairytale-like about the scenery there—rolling hills, vineyards, cypress trees—everywhere you turn, a postcard perfect view. But for me, the very most enchanting part is Tuscan food and wine (stay tuned for our next post about the delicious wines of Tu...

Tuscany is dotted all over with these tiny hamlets whose origins date back as far as the Middle Ages and a few even before that. They are one of the biggest attractions about the culture of Tuscany to me and in Italy in general, not only for the quaint charm they retain, but also for their individuality that stubbornly and thankfully refuses to be diminished. The little old nonne (grandmas) arguing over the best recipes for whatever the town specialty might be in the morning as they shop from...

From the steep Alpine slopes of Sampeyre to the coastline of Napoli, all the way down the heel of the boot to Lecce, and everywhere in between, Italy’s cuisine is as varied as its landscape. All too often when we think of Italian food, our minds immediately might go to things like spaghetti bolognese, spaghetti and meatballs, or even linguine alfredo (none of which are truly Italian!). But as you will soon discover, Italian cuisine is rich in regional tradition far from these “standards” of w...

Probiotic Farming - edible Hawaiian Islands Magazin...

Edible Hawaiian Islands Winter 2015 - "Meet the Farmer" - my interview with Doni Chong of Happy Heifer Yogurt

From Beer Guzzler to Craft Beer Expert in 9 Easy St...

Last week I had the GREAT privilege to finally meet one of my favorite winemakers in the world, Randall Grahm of Bonny Doon Vineyard. He visited New York City and graced us with a “Producer Night” at the ridiculously good Anfora Wine Bar (A personal NYC favorite) in the West Village where Joe Campanale is one of the owners and helms the beverage program.

I think I first found Co-Schedule in a Facebook ad. I can’t really be sure. But if so, then go Facebook algorithm! You got that one right at least.
When I first took a “tour” of co-schedule, I think it took me about 3 seconds to fall in love with the visuals; then I began to peel back the layers of its functionality. I literally swooned. As a marketing professional, I’ve toyed around with all kinds of apps and widgets designed to simplify and automate the postings of my various clients to all...

Italian Food & Wine Word of the Week: Negroni | Vin...