Maybe it was ironic that I arrived in Death Valley National Park, thinking about life and death. My mom had just been admitted to a hospital on the other side of the country and sleep felt impossible knowing she was there alone. In the middle of this beautifully vast, yet unforgiving landscape, I found myself wondering not only what adventure the next day might bring, but also how quickly I could reach the nearest airport.
After a four-and-a-half-hour drive from Los Angeles, we pulled into the center of an otherworldly terrain and settled into The Inn at Death Valley, part of the larger Oasis at Death Valley resort. Originally opened in 1927 as the Furnace Creek Inn, by the Pacific Coast Borax Company, the property helped transform Death Valley from a mining outpost into a treasured national park. Less than two hours from Las Vegas and five hours from Los Angeles, the park is surprisingly accessible.
To learn more about Death Valley, read the entire article on JohnnyJet.com and more about the food scene in Taste and Travel Magazine (Page 46) – https://79d4074f.flowpaper.com/tandtmagissue62/#page=1
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