Cuba: The Next Foodie Frontier?

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With more Americans taking an interest in Cuba, the Caribbean country has the potential to start a new food revolution. Unless you’ve been living under a rock, you’ve probably heard a lot about President Obama trying to improve U.S. diplomatic relations with Cuba, our Caribbean neighbor just 90 miles south of Florida. The news ofRead more

Where to find organic products in Lima, Peru

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Lima used to be a quick stopover for visitors on their way to Machu Picchu, but in the last decade, the Peruvian city has transformed into the gastronomic epicenter of South America. “Last year, thousands of people came to Lima just to eat,” says Lucas Montes de Oca, the co-founder of The Lima Gourmet Company,Read more

A Taste of Copenhagen’s Haute Cuisine Scene at Geranium

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Home to some of the highest ranked restaurants in the world, Copenhagen has spawned a culinary revolution in recent years, but you’ll have to book months in advance to take part. The elevator my husband, Chris, and I are taking to the 8th story of Copenhagen’s soccer arena is packed with people on their lunch break,Read more

Absinthe Makes the Heart Grow Fonder

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Get a cocktail at the Volstead Bar, Sandusky, Ohio When a good friend of mine found out I’d be visiting Sandusky, Ohio, she said, “You have to check out the speakeasy.” Then added, “It’s kinda hard to find.” She was referring to the Volstead Bar, a tiny watering hole housed in a brick building onRead more

Can you tuna fish?

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Tokyo’s Tsukiji Market buzzes with activity all day long, but to watch the tuna auction in action, you must get up before the sun rises. This is a first. It’s 3 o’clock in the morning and I’m getting ready to go to visit the local market. It’s not just any market, though. Tokyo’s Tsukiji FishRead more

OK Matoke

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[flagallery gid=1] Bananas are not created equally. There are many kinds that grow in Uganda, but one is an important form of sustenance and a cultural symbol to the Buganda tribe, which dominates the central part of the country. Bitooke. Most often, it’s mashed and steamed inside of banana leaves to make matoke, the nationalRead more

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