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The consensus among business-travel experts--who follow rewards programs very closely--is that the programs are getting increasingly stingy. And yet, as the actual experience varies little from one airline or hotel to another, some companies aim to differentiate themselves through their rewards programs. The experts (myself included) weigh in with their favorites. David Rowellthetravelinsider.info Rowell, who lives in Seattle and flies Alaska Airlines often, is a fan of the carrier's program because of "the broad range of airline partners for earning and awards." Members can earn and redeem miles with 15 airlines, including American, British Airways, Continental, Delta, KLM, Northwest, and Qantas. "It's been many years since I've taken a flight that didn't award Alaska miles," he says. Keith L. AlexanderThe Washington Post Alexander casts his vote for generosity, wherever he finds it: "Any airline program where the miles don't expire is a good one." With most legacy airline programs, any time you earn or redeem miles, all account miles are extended for three years. Credits earned in JetBlue's program, on the other hand, disappear after one year. "It's hard enough to redeem miles," says Alexander. "You shouldn't have to worry about losing them." Joe SharkeyThe New York Times Avis does the simple things well, according to Sharkey, with decent prices, a simple booking process, and routine upgrades. "I don't have to go to a lot of trouble to get my car," he says. "My reservation is always on a rack ready to go, and there's often a Wall Street Journal on the driver's seat--a nice touch. Consequently, I don't really shop around." Randy Peterseninsideflyer.com InterContinental's "Any Hotel, Anywhere" awards option, which allows you to exchange points for prepaid lodging cards redeemable at any hotel that takes American Express, is a favorite of Petersen's. "It lets me get away from chain hotels altogether and stay at a B&B in Napa Valley," he says. Christopher Elliott tripso.com Southwest Airlines began restricting awards seats in February; before that, a member would automatically be awarded a seat as long as the requested flight wasn't sold out. Even after the change, Elliott thinks highly of the carrier's program. "I haven't heard a single complaint," he says. "The program is easy, straightforward, and transparent. The airline must be doing something right." Tim Winship frequentflier.com "With 1,500 partners, American's AAdvantage program offers more opportunities to earn miles than any other," says Winship. As for hotels, he belongs to the Marriott Rewards program: "I'm a fan of the chain's Courtyard by Marriott. The free high-speed Internet access, the work-friendly rooms, and the reasonable rates are a winning combo." Ed Perkins Contributing editor to smartertravel.com National Car Rental offers a benefit that drivers of a fussy disposition (which Perkins says he is) find endearing: At most locations, members renting midsize cars can head straight out to the lot and pick out their exact vehicle. "That's special," he says. "It gives me a reason to rent from National." Perkins favors Hilton for putting elite status within relatively easy reach. Guests hit the mark after 10 nights or four separate stays in a 12-month period. To reach elite status with Marriott, meanwhile, you must stay 10 nights; with InterContinental, you need to stay 15 nights or amass 20,000 points; and with Starwood, the requirement is 10 stays or 25 nights. Joe Brancatelli joesentme.com "I'm truly impressed with how Continental's website allows members to view available awards seats day by day, flight by flight," says Brancatelli. But as for which carrier most often delivers on the promise of free seats, he singles out American. "They do it best. I've had great luck getting awards seats on American, even last minute." Among hotels, Brancatelli prefers Starwood because you can trade in points for deluxe accommodations, such as New York's St. Regis Hotel. "This isn't for lightweights," he says, noting that it takes 20,000--25,000 points for a single night's stay there.

Last spring, when the Walker Art Center unveiled a $74 million addition by Swiss architects Herzog & de Meuron, it was only the beginning of Minneapolis's architectural moment. There's the Central Library's new home by Cesar Pelli, a $139 million glass-and-limestone building on the south end of Minneapolis's pedestrian mall. A café and bookstore open off the soaring Library Commons atrium, where there's an Egyptian-marble floor with inlaid glass and marble designs by artist Lita Albuquerque. The collection is spread across four floors, and reading areas have fireplaces with mantels by local artists (300 Nicollet Mall, 612/630-6000, mpls.lib.mn.us). South of downtown, at the Minneapolis Institute of Arts, a three-story wing by Michael Graves opens June 11. The $50 million Jura-limestone addition creates 40 percent more space for the multiethnic and modernist collections. The architect's signature aesthetic can be seen in the maple trim and doors accenting stark white walls that surround a three-story rotunda (2400 Third Ave. South, 612/870-3200, artsmia.org, free). Less than two weeks later, the new residence of the Guthrie Theater will be inaugurated. The $125 million complex, designed by French architect Jean Nouvel, features ghostly images of past productions printed on the blue steel exterior of the 10-story building. A 100-foot-long escalator leads to a fourth-floor lobby, from which an enclosed walkway is cantilevered 178 feet (about half a block) toward the Mississippi River. At the end, an outdoor terrace has an unparalleled view of the river and St. Anthony Falls. Nouvel calls the walkway "the endless bridge." The fourth floor contains two main theaters: a 1,100-seat one and a 700-seat one. A third theater, with just 250 seats, is on the ninth floor. It has its own windowed lobby, constructed entirely of yellow glass (818 Second St. South, 612/377-2224, guthrietheater.org).

The latest point of pride for star chefs has more to do with French fries than foie gras. In December, David Burke, of New York's Davidburke & donatella, launched Burke in the Box in the flagship Bloomingdale's (1000 Third Ave., 212/705-3800). A Kobe beef hot dog ($14) pairs well with fries topped with Asiago cheese and truffle oil ($4.50). Burke doesn't like to call it fast food--"I think of it as fast casual"--and, to add to the distinction, diners who eat in are served on real china. Thomas Keller, the chef at two of the country's best-reviewed restaurants (French Laundry in Napa Valley and Per Se in New York), is expanding the reach of Bouchon Bakery, his Yountville, Calif.-based boulangerie. In March, a New York outpost opened one floor below Per Se, in the Time Warner Center (10 Columbus Cir., 212/823-9366). Next month, a third location makes its debut in the Venetian in Las Vegas. The menu now features more substantial fare, including a delicious Niçoise salad sandwich ($13.25). Three years ago, Tom Colicchio, of Craft in New York, spun off a sandwich shop cleverly called 'Wichcraft, where deli standards like roast turkey get dressed up with avocado, grilled onions, and thick bacon (sandwiches from $6, wichcraftnyc.com). The burgeoning chain now has three outposts in New York and one at the MGM Grand in Las Vegas. This year, Colicchio plans to open six more in Manhattan, as well as one in San Francisco. One of the pioneers of the haute fast-food trend is Spanish chef Ferran Adrià, of El Bulli. His Fast Good opened in Madrid in 2004; a second recently followed, in the city's upscale Salamanca district (3c Juan Bravo, 011-34/91-577-41-51); and there's a third in Santiago, Chile (2890 Av. Isidora Goyenechea, 011-562/326-2604). The company plans 12 more locations across Spain and an expansion to international cities, including New York, within the year. The famously experimental chef is less ambitious than at El Bulli, but fare at Fast Good is hardly run-of-the-mill. Burgers are made of veal and served with Manchego, Gorgonzola, or Tetilla cheese on crusty Galician bread ($7). In October, Rick Bayless opened Frontera Fresco at the food court in downtown Chicago's Marshall Field's. Sweet corn, goat cheese, and green chili tamales go for just $2.75 each (111 N. State St., 312/781-4483). The same month, also in Chicago, Charlie Trotter introduced Trotter's To Go Express. His Darjeeling tea--cured smoked salmon sandwiches ($8) became an instant hit (200 W. Monroe St., 312/499-0640). Known for 10-course degustation meals, Trotter says his own need for speed inspired him. "As the parent of a busy teenager, I don't have the luxury of sitting down for hours at each meal," he says. "A fast meal doesn't have to be fast food as we know it."

The basics of ecotourism are fairly easy to grasp: Businesses that cater to tourists follow special policies to protect the environment, aid the local community, and educate travelers. But considering there's no universal set of standards, and nearly 100 groups offer various "eco" certifications and memberships, doing the right thing is a lot more complicated than one would hope. A vacationer looking to spend time and money in an environmentally conscious manner might run across names such as Sustainable Travel International, Conservation International, Rainforest Alliance, The International Ecotourism Society, Green Hotels Association, and EcoClub, as well as regional associations like Ecotourism Australia and Travel Green Wisconsin. Each has the same idea at heart, but good values can be put into action in very different ways. Ecotourism Australia awards attractions, tours, and accommodations three categories of certificates: Nature Tourism, Ecotourism, and something called Advanced Ecotourism. The Costa Rica Tourism Board tabulates the results of questionnaires and on-site visits to rate eco-lodges on a scale of 0 to 5 green leaves. The Green Hotels Association sends members a 136-page booklet with info about noise control, composting, and other environmental issues, but the only real qualification to join is payment of an annual fee of $100-$350. Adding to the confusion are operations that eschew official recognition yet stick to rigorous environmental guidelines, such as the adventure outfit Mountain Travel Sobek. The best way, then, to find out what a hotel, resort, or tour operator does--and doesn't do--for the earth is to ask questions. You may not completely understand the answers; what does sustainability mean anyway? But you should listen closely nonetheless. If it sounds like the employee you're talking to is making things up or has never heard the questions before (let alone answered them), there's a problem. How do you conserve resources? It's easy to request that guests reuse towels; hotels taking water conservation a step further irrigate lawns and gardens with gray water (from bath and laundry sources) rather than fresh water. Guests should be encouraged to walk, ride bicycles, and take advantage of public transportation and energy-efficient vehicles such as hybrids. Renewable energy sources, such as solar and wind power, are good signs, as is the separating of trash and composting. Whenever possible, buildings should be constructed with recycled materials and timber from renewable sources. Disposable items are best avoided. How do you protect plants and animals? Pedestrians and cyclists should stay on trails, and vehicles on roads. If your guide hacks up trees for firewood or your group disturbs wildlife and doesn't back off, something's wrong. Outside of qualified breeding programs, wild animals are never to be caged. What do you do to help the community? Not every company will be locally owned and operated, but outfitters and lodges should at least hire local staff. Beyond jobs, many operations emphasize charity. The owners of Lapa Rios, a five-leaf eco-lodge in Costa Rica, helped build a school in a rural area that lacked electricity and phones, while Guerba, a U.K.-based tour company, has raised more than $64,000 for homeless kids in Tanzania. When it's time to eat, look for restaurants selling regional, organic food. What ecotourism activities do you offer? One of the best things an eco-resort can do is impart awareness to guests. Snorkeling above coral reefs, hiking in rain forests, and rafting in remote rivers can be both thrilling and educational. Shopping excursions should focus on goods made locally, ideally with opportunities to learn about workers' lives and culture. And of course, activities ought to be respectful and avoid damaging the environment. Cooking with lightweight gas stoves causes less harm than using campfires. If you do light a campfire, always set it up in an established fire pit or ring. When you're snorkeling, never touch the coral. Optimally, you'll bring these practices home. Truly successful ecotourism changes not just the way you vacation, but the way you think--no matter where you are.