With my base established in Innsbruck, I already spent the morning exploring a little bit of Scharnitz at the Austria-German border. I’m on the 590 bus from Innsbruck to Neustift im Stubaital, and I catch sight of paragliders in the foreground, as well as the dot-silhouettes of several others riding the thermals high up in the distance. Late-spring and summer provides a wealth of ground-, alpine- and aerial-based activities in the Stubaital (Stubai valley).
I made the picture above on 12 May 2018 with a Fujifilm X70 and the following settings: 1/250-sec, f/16, ISO1000, and 18.5mm focal length (28mm full-frame equivalent). This post appears on Fotoeins Fotografie at fotoeins.com as https://wp.me/p1BIdT-cXl.
I’m on board an S-Bahn Tyrol S5 train from Innsbruck, and the route’s northern terminus in the town of Scharnitz is within sight. Those mountains tower over the historic north-south path along the Isar river and through Scharnitz pass, and also mark the present-day border between Austria (AT) and Germany (DE).
I made the photo above on 12 May 2018 with a Fujifilm X70 and the following settings: 1/250-sec, f/16, ISO1000, and 18.5mm focal length (28mm full-frame equivalent). This post appears on Fotoeins Fotografie at fotoeins.com as https://wp.me/p1BIdT-cX7.
Above/featured: Welcome to Pie Town. The 2018 Pie Festival was held on 8 September.
The two words reach your eyes and enter your brain.
The questions are immediate.
What? Who? Why? How do I get there? Is there really pie?
A sense of calm eventually prevails, and that’s when planning begins. Because there’s firm promise: “oh there will be pie.”
Fast forward to our drive through the American Southwest over three weeks in October 2018, and our adventure is drawing to a close.
With morning sun and excellent conditions, we’ve departed Tucson for a long drive for which there are three goals. One, we must arrive in Santa Fe by tonight to catch our flights out the next day. Two, we have to stop in Albuquerque for a return visit and chomp on a spicy stuffed sopapilla at Mary & Tito’s Cafe before they close at 8pm. Three, we’re desperate to visit Pie Town which by design is on the way to Santa Fe. We’re on the road for over 300 miles (480 kilometres) through Arizona, into New Mexico, and to Pie Town, and that’ll be followed by another 220 miles (350 kilometres) to Santa Fe.
The car continues to roll along the paved undivided two-lane highway on a stretch of lonesome landscape with short stubby hills and tall grassy fields for company. US-60 is nowhere as famous as its northerly US-66 counterpart; both are historic national highways. As some have noted, driving present-day US-60 comes very close to similar conditions on US-66 in the latter’s bygone heyday.
The miles add up, and the hours tick by. Isolation is punctuated by farms, ranches, and small towns. We’ve made notes about the towns, because there’s always a need for fuel: gas for the car, snacks and drinks for the occupants. Small towns may not look like much on first approach, but I know the welcome greeting and warm atmosphere are in store as soon as we step inside a shop or restaurant.
Our destination in New Mexico isn’t “nowhere.”
Because there, pie awaits.
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Overcast skies and intermittent showers have followed me this early morning from the city of and Austrian federal state of Salzburg and into Upper Austria. After disembarking the regional train at Hallstatt Bahnhof, I’m on a separate ferry across Hallstatt Lake into the town proper. It’s 740am, and even though I’m disappointed by the lack of springtime sun, that south-facing view is my first full visual welcome to the area and a sight I’ll savour and remember.
UNESCO inscribed the Hallstatt-Dachstein Salzkammergut region and its salt-making history as World Heritage Site in 1997.
I made the picture above on 25 May 2018 with a Fujifilm X70 fixed-lens prime and the settings: 1/250-sec, f/11, ISO2000, and 18.5mm focal length (28mm full-frame equivalent). This post appears on Fotoeins Fotografie at fotoeins.com as https://wp.me/p1BIdT-cWW.