Author: Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika

Sculptures make themselves on the Main

You can make sculptures yourself in the small village of Dorfprozelten am Main. The master stonemason and sculptor Alexander Schwarz offers workshops for this. We heard from him on our first visit to Churfranken in spring. That made us curious. That is why we visited him on our journey along the route of delights. Who us [...]

Eat vegan breakfast – fair and delicious

Eat vegan breakfast Admittedly, we are not vegans. However, since we were served a purely vegan menu on a press trip, it has often been the case in our kitchen at home that we do without meat. We would describe ourselves as flexitarians, if such terms have to be used. I don't usually like to be in[…]