Keith Larson's Page

...or is it in the air? Most of my trip between jobs is flying. Usually I'd like to mix the mode of travel up, but it just worked better by flying most of the time. Basin Harbor is going to take me to the airport in Burlington tomorrow morning. I'm flying to Boston, have to transfer in New York though. On Saturday morning, I'm running the 5-mile Ollie Run in South Boston. The rest of the time I'm going to wing it. I'm staying close to Fenway, but the Red Sox are away. The hostel is also close t… Continue

Well, not only Labor Day, I kind of like the way that title sounded. Today I was asked by several guests about working on Labor Day. Like it was some kind of big deal. The times 'normal' people have off of work is also the service industry's busiest time to work, both seasonal or not. I think that is kind of simple to understand, isn't it? One summer, I was working with a new person to this kind of work. It was in our first couple of weeks when he asked if I had made any plans for the 4th of Ju… Continue

I have it bad this season. For those of you not in the seasonal world, yet, you still know what short-term-itis is, don't you? It would be that time after you or someone else has given their quit notice but still is working those last couple of weeks. At least I recognize the symptoms in myself and can deal with them, hopefully, without anyone else seeing them. I've had a countdown calendar near my bed for a couple of weeks now. I know in my head by now, how many days before the end of my agree… Continue

I have been thinking about this addition to my blog for awhile. I usually would like to review the season immediately, but I wanted to give this one some time. I really enjoyed everything about the Kay El Bar Guest Ranch in Wickenburg, Arizona...but I still wanted to be able to give a fair appraisal. There are several attributes that I could place in any category depending how I worded them. I decided to add… Continue

I had been cooking for more than 10 years when I first heard of people that would work seasonally. I was a sous chef at a local resort in Wisconsin and was training a cook for the summer. He told me about how he had worked at the Grand Canyon and at Yosemite National Parks, but that summer he had two sisters getting married and his grandparent’s 50th wedding anniversary and decided to stay home for the summer. A couple of years later in 1996, I was surfing the internet and came across a new web… Continue