Europe's best summer food festivals

For those sick of the all-inclusive discomfort of Europe's traditional summer music events, there are tastier alternatives.

It's myriad food festivals.

Here's a selection of the best upcoming events where there'll be no need to eat out of a Styrofoam box or listen to second-rate indie bands.

Dorset Seafood Festival (Weymouth, England)

The waters off of southern England's Dorset coast yield some of the best seafood in the UK.

The region has the restaurants to match, with Hix Oyster and Fish House in Lyme Regis (Cobb Road, Lyme Regis, Dorset; +44 1297 446 910) and the ace Hive Beach Cafe at Burton Bradstock (Beach Road, Burton Bradstock, Near Bridport; +44 1308 897070).

But it's the annual Dorset Seafood Festival, held around Weymouth Harbour, that's the ultimate beacon for foodies in this corner of England.

Dozens of stalls selling crowd-pleasers such as champagne and oysters dot the streets, with talks, demonstrations and tastings.

Dorset Seafood Festival, July 11-12

Matstreif (Oslo, Norway)

Rotten fish and pancakes: Oslo's Matstreif

Nordic cuisine's relentless rise has been well documented.

For those who balk at the thought of blowing their entire vacation budget on a single plate of foraged seaweed, Matstreif is a worthy alternative.

With a wide variety of dishes available at wallet-sparing prices, this event sees more than 200 food stalls open for business in Oslo's City Hall Square.

It's the perfect place to chow on local delicacies and pick up unique treats to take home.

Bold foodies should try rakfisk -- rotten fish.

If that sounds a bit much, there's always svele, gorgeous pancakes that originate from western Norway.

Matstreif, September 11-12

Ludlow Food Festival (Ludlow, England)

Ludlow's independent spirit has helped give rise to one of the UK's most renowned food festivals.

Held in the impressive castle keep, traders have descended on this traditional market town in rural Shropshire since 1995.

As well as cooking demonstrations, there's local produce on sale and an ale trail for those looking to drink the best booze from the England-Wales borderlands.

Saturday sees the renowned sausage trail take place, featuring local butchers' creations rated on a one-to-10 scale.

Ludlow Food Festival, September 11-13

Copenhagen Cooking (Copenhagen, Denmark)

With 130 events over 10 days, Copenhagen Cooking is an eating odyssey that puts many other Euro food festivals to shame.

The Danish capital has become the epicenter of the New Nordic boom thanks to the likes of Noma (Strandgade 93 Copenhagen; +45 32 96 32 97), and there'll be plenty of chances to try some of the city's best food at this city-wide August event.

Among dishes to try are Restaurant Kronborg's (Brolaegerstraede 12, Copenhagen; +45 33 13 07 08) smorrebrod, developed especially for the festival and set to include the best local herring, plus new fermented creations from the owners of the renowned Relae (Jaegersborggade 41, Copenhagen; +45 36 96 66 09).

Copenhagnen Cooking, August 21-30

Stragusto (Trapani, Italy)

Stragusto celebrates local delicacies as well as foods from Greece, Morocco and Serbia.

Even the most average Italian market can often be every bit as good as an organized foodie festival, but Stragusto is far more than just a few stalls selling local produce.

Held in the pretty Sicilian town of Trapani, it celebrates street food from around the Mediterranean.

That means helpings of the best Greek, Moroccan and even Serbian cuisine, alongside local delicacies and plenty of interesting culinary clashes.

Locals will be serving treats including arancini (saffron rice balls) and sfincione, traditional Sicilian pizza.

Stragusto, July 23-26

Galway International Oyster and Seafood Festival (Galway, Ireland)

This annual bash on the west coast of Ireland has been going since 1954.

Although the weather can be iffy as autumn whips in off the Atlantic, the oysters are always first rate.

As well as the chance to sling back shellfish by the bucketload, there are demonstrations and talks in the Festival Marquee.

Best of all is the World Oyster Opening Championships, where teams from around the world compete to shuck the most oysters in the quickest time.

Galway International Oyster and Seafood Festival, September 24-27

Abergavenny Food Festival (Abergavenny, Wales)

This corner of south Wales is one of the prettiest parts of the UK and its annual food festival has become a go-to destination for those after the best new modern British dishes.

This year there will be 220 stands, with local producers selling their wares, debates about organic food and chefs from across the UK serving up new creations.

The main draw is TV chef and modern British food fanatic Tom Kerridge.

Aside from his creations, there's also a new night market serving small plates after the main events have finished.

Abergavenny Food Festival, September 19-20

Loch Lomond Food and Drink Festival (Loch Lomond, Scotland)

The 10th annual edition of this festival on the shores of stunning Loch Lomond offers one of the best showcases for Scottish produce.

And no, we don't mean deep fried Mars bars.

On the menu are local specialties like Argyll smoked mussels and venison from the surrounding national park.

For those who like a competitive edge with their lunch, there's even a haggis eating contest that pits eight hungry visitors against each other to see who can eat a pound of the local delicacy quickest.

Not for the small of stomach.

Loch Lomond Food and Drink Festival, September 5-6

Stuttgarter Weindorf (Stuttgart, Germany)

Stuttgarter Weindorf: Celebrating wine in the land of beer.

German wine is criminally underrated.

There's way more to it than just the sweet fizzy stuff usually associated with this beer-obsessed country.

Stuttgart's annual Weindorf sees 28 open air restaurants serving more than 500 wines from Baden and Wurttemberg, with reds, whites, roses and sparkling versions all available.

Fresh pretzels and chocolates will also be available to help mop up the alcohol.

Stuttgarter Weindorf, August 26-September 6

Cheese 2015 (Bra, Italy)

The name's a bit of a giveaway here.

This bi-annual bash sees Italy's best cheese makers converge on the small town of Bra, near Turin.

It's free to visit, although plenty of euros are needed to pay for samples and try out some of the courses on offer.

Whether their hunting for the pungent soft stuff or creamy mountain goat creations, cheese aficionados will be well taken care of.

They just need to make sure there's time for inevitable post-cheese snooze before the next round of stuffing formaggi into their faces.

Cheese 2015, September 18-21

Going to a food festival? We want to hear about the amazing meals you've experienced on your travels. Share your pics and memories on Twitter, FB and Instagram with the hashtag #CNNFood for a chance to be featured on our site.

Source: Europe's best summer food festivals

Taste & Wellbeing Travel Guide - The West Australian

Hell's Kitchen in New York, La Boqueria in Barcelona, the big food market in Ubud or Salamanca Market in Hobart. The weekend street markets along Portobello Road or Brick Lane or Hackney Broadway in London. Les Puces in Paris or, my favourite by a long shot, the street market in Catania, in Sicily, with its cacophony of sights and sounds — the octopus trying to climb out of a bucket; the Fiat Punto piled high with fresh artichokes. Wherever I go, I try to visit markets. It doesn't matter whether they're selling fresh food or second-hand junk, they capture my attention, revealing a sense of place and the flavour of local life.

For you, it might not be markets but bookshops, or modern architecture, or jazz clubs, or botanic gardens. It might be an activity — sketching, or walking, or birdwatching, or eating in little neighbou rhood restaurants. We all bring interests and themes to our travel experiences, and they can influence everything from where we go to what we do while we're there — the memories that may live on after others have started to fade.

On an organised tour or a cruise, having a theme of this kind not only gives a trip a sense of purpose, but also brings together a group of people with similar interests to further enhance the travel experience. A holiday of this sort can give you the chance to explore an interest, usually with expert guidance, in the company of like-minded travellers. And in this guide, we offer some suggestions for pursuing journeys with an echo, trips with treats, travel with a focus.

Gemma Nisbet

Food and cooking tours Food and travel make perfect companions, and we look at the variety of options for eating and drinking y our way around the globe, including trips with your favourite celebrity chefs and journeys to taste exotic cuisine.Wellness, spas and yoga Whether you're after a yoga retreat close to home, a focused wellness holiday somewhere tropical or just a bit of pampering, there's plenty to choose from.Art and culture Holiday options for people with a passion for literature, art, music, architecture, dance or film - or those who want to concentrate on producing their own artworks away from home.Gardens Travellers with a green thumb can attend major horticultural events, or visit some of the world's fines t green spaces. ", "id": "LREC1", "meta": { "y": { "cscHTML": "\nif(window.xzq_d==null)window.xzq_d=new Object();\nwindow.xzq_d['8fdBgHOyCGw-']='(as$138chcl1i,aid$8fdBgHOyCGw-,bi$223601561,agp$269515449,cr$1280910061,ct$25,at$H,eob$gd1_match_id=-1:ypos=LREC1)';\n"+"ipt>"+"ipt>", "cscURI": "https://csc.beap.bc.yahoo.com/yi?bv=1.0.0&bs=(1368p0389(gid$_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk,st$1435562646294246,si$4991061,sp$2143087456,pv$1,v$2.0))&t=J_3-DR_3&al=(as$138chcl1i,aid$8fdBgHOyCGw-,bi$223601561,agp$269515449,cr$1280910061,ct$25,at$H,eob$gd1_match_id=-1:ypos=LREC1)", "impID": "8fdBgHOyCGw-", "supp_ugc": "0 ", "placementID": "269515449", "creativeID": "1280910061", "serveTime": "1435562646294246", "behavior": "non_exp", "adID": "4026111195604315539", "matchID": "999999.999999.999999.999999", "err": "", "hasExternal": 0, "size": "300x250", "bookID": "223601561", "serveType": "-1", "slotID": "7", "fdb": "{ \"fdb_url\": \"https:\\\/\\\/beap-bc.yahoo.com\\\/af\\\/aue?bv=1.0.0&bs=(15ggsvvqa(gid$_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk,st$1435562646294246,srv$1,si$4991061,ct$25,exp$1435569846294246,adv$25541427103,li$290819061,cr$1280910061,v$1.0,pbid$27900383901))&al=(type${type},cmnt${cmnt},subo${subo})&r=10\", \"fdb_on\": \"1\", \"fdb_exp\": \"1435569846294\", \"fdb_intl\": \"en-AU\" }", "slotData": "{\"pt\":\"8\",\"bamt\":\"10000000000.000000\",\"namt\":\"0.000000\",\"isLiveAdPreview\":\"false\",\"is_ad_feedback\":\"false\",\"isCompAds\":\"false\",\"adjf\":\"1.000000\",\"alpha\":\"-1.000000\",\"ffrac\":\"0.985679\",\"pcpm\":\"-1.000000\",\"fc\":\"false\",\"sdate\":\"141916680 0\",\"edate\":\"1451566799\",\"bimpr\":1000000000.000000,\"pimpr\":0.000000,\"spltp\":0.000000,\"frp\":\"false\",\"pvid\":\"_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk\"}", "adc": "{\"label\":\"AdChoices\",\"url\":\"https:\\/\\/info.yahoo.com\\/privacy\\/us\\/yahoo\\/relevantads.html\",\"close\":\"Close\",\"closeAd\":\"Close Ad\",\"showAd\":\"Show ad\",\"collapse\":\"Collapse\",\"fdb\":\"I don't like this ad\",\"code\":\"en-us\"}", "is3rd": "1" } } },{ "html": "\nvar url = \"\"; if(url && url.search(\"http\") != -1){new Image().src = url;}"+"ipt>", "id": "S", "meta": { "y": { "cscHTML": "\nif(window.xzq_d==null)window.xzq_d=new Object();\nwindow.xzq_d['GORCgHOyCGw-']='(as$138d922c9,aid$GORCgHOyCGw-,bi$223602561,agp$269514449,cr$1280908061,ct$25,at$H,eob$gd1_match_id=-1:ypos=S)';\n"+"ipt>"+"ipt>", "cscURI": "https://csc.beap.bc.yahoo.com/yi?bv=1.0.0&bs=(1368p0389(gid$_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk,st$1435562646294246,si$4991061,sp$2143087456,pv$1,v$2.0))&t=J_3-DR_3&al=(as$138d922c9,aid$GORCgHOyCGw-,bi$223602561,agp$269514449,cr$1280908061,ct$25,at$H,eob$gd1_match_id=-1:ypos=S)", "impID": "GORCgHOyCGw-", "supp_ugc": "0", "placementID": "269514449", "creativeID": "1280908061", "serveTime": "1435562646294246", "behavior": "non_exp", "adID": "4026115490571611535", "matchID": "999999.999999.999999.999999", "err": "", "hasExternal": 0, "size": "728x90", "bookID": "223602561", "serveType": "-1", "slotID": "12", "fdb": "{ \"fdb_url\": \"https:\\\/\\\/beap-bc.yahoo.com\\\/af\\\/aue?bv=1.0.0&bs=(15g64eqpq(gid$_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk,st$1435562646294246,srv$1 ,si$4991061,ct$25,exp$1435569846294246,adv$25541427103,li$290818061,cr$1280908061,v$1.0,pbid$27900383901))&al=(type${type},cmnt${cmnt},subo${subo})&r=10\", \"fdb_on\": \"1\", \"fdb_exp\": \"1435569846294\", \"fdb_intl\": \"en-AU\" }", "slotData": "{\"pt\":\"8\",\"bamt\":\"10000000000.000000\",\"namt\":\"0.000000\",\"isLiveAdPreview\":\"false\",\"is_ad_feedback\":\"false\",\"isCompAds\":\"false\",\"adjf\":\"1.000000\",\"alpha\":\"-1.000000\",\"ffrac\":\"0.999645\",\"pcpm\":\"-1.000000\",\"fc\":\"false\",\"sdate\":\"1419166800\",\"edate\":\"1451566799\",\"bimpr\":1000000000.000000,\"pimpr\":0.000000,\"spltp\":0.000000,\"frp\":\"false\",\"pvid\":\"_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk\"}", "adc": "{\"label\":\"AdChoices\",\"url\":\"https:\\/\\/info.yahoo.com\\/privacy\\/us\\/yahoo\\/relevantads.html\",\"close\":\"Close\",\"closeAd\":\"Close Ad\",\"showAd\":\"Show ad\",\"collapse\":\"Collapse\",\"fdb\":\"I don't like this ad\",\"code\":\"en-us\"}", "is3rd": "1" } } },{ "html" : "", "id": "RICH", "meta": { "y": { "cscHTML": "\nif(window.xzq_d==null)window.xzq_d=new Object();\nwindow.xzq_d['ooVCgHOyCGw-']='(as$125kkuvp1,aid$ooVCgHOyCGw-,cr$-1,ct$25,at$H,eob$gd1_match_id=-1:ypos=RICH)';\n"+"ipt>"+"ipt>", "cscURI": "https://csc.beap.bc.yahoo.com/yi?bv=1.0.0&bs=(1368p0389(gid$_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk,st$1435562646294246,si$4991061,sp$2143087456,pv$1,v$2.0))&t=J_3-DR_3&al=(as$125kkuvp1,aid$ooVCgHOyCGw-,cr$-1,ct$25,at$H,eob$gd1_match_id=-1:ypos=RICH)", "impID": "", "supp_ugc": "0", "placementID": "-1", "creativeID": "-1", "serveTime": "1435562646294246", "behavior": "non_exp", "adID": "#2", "matchID": "#2", "err": "invalid_space", "hasExternal": 0, "size": "", "bookID": "-1", "serveType": "-1", "slotID": "10", "fdb": "{ \"fdb_url\": \"http:\\/\\/gd1457.adx.gq1.yahoo.com\\/af?bv=1.0.0&bs=(15ir45r6b(gid$jmTVQDk4LjHHbFsHU5jMkgKkMTAuNwAAAACljpkK,st$1402537233026922,srv$1,si$13303551,adv$25941429036,ct$25,li$3239250051,exp$1402544433026922,cr$4154984551,pbid$25372728133,v$1.0))&al=(type${type},cmnt${cmnt},subo${subo})&r=10\", \"fdb_on\": \"1\", \"fdb_exp\": \"1402544433026\", \"fdb_intl\": \"en-us\" , \"d\" : \"1\" }", "slotData": "{\"pt\":\"0\",\"bamt\":\"10000000000.000000\",\"namt\":\"0.000000\",\"isLiveAdPreview\":\"false\",\"is_ad_feedback\":\"false\",\"isCompAds\":\"false\",\"pvid\":\"_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk\"}", "adc": "{\"label\":\"AdChoices\",\"url\":\"https:\\/\\/info.yahoo.com\\/privacy\\/us\\/yahoo\\/relevantads.html\",\"close\":\"Close\",\"closeAd\":\"Close Ad\",\"showAd\":\"Show ad\",\"collapse\":\"Collapse\",\"fdb\":\"I don't like this ad\", \"code\":\"en-us\"}", "is3rd": "0" } } },{ "html": "", "id": "ANCHR", "meta": { "y": { "cscHTML": "\nif(window.xzq_d==null)window.xzq_d=new Object();\nwindow.xzq_d['VK1AgHOyCGw-']='(as$125ilbfrb,aid$VK1AgHOyCGw-,cr$-1,ct$25,at$H,eob$gd1_match_id=-1:ypos=ANCHR)';\n"+"ipt>"+"ipt>", "cscURI": "https://csc.beap.bc.yahoo.com/yi?bv=1.0.0&bs=(1368p0389(gid$_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk,st$1435562646294246,si$4991061,sp$2143087456,pv$1,v$2.0))&t=J_3-DR_3&al=(as$125ilbfrb,aid$VK1AgHOyCGw-,cr$-1,ct$25,at$H,eob$gd1_match_id=-1:ypos=ANCHR)", "impID": "", "supp_ugc": "0", "placementID": "-1", "creativeID": "-1", "serveTime": "14355626462942 46", "behavior": "non_exp", "adID": "#2", "matchID": "#2", "err": "invalid_space", "hasExternal": 0, "size": "", "bookID": "-1", "serveType": "-1", "slotID": "0", "fdb": "{ \"fdb_url\": \"http:\\/\\/gd1457.adx.gq1.yahoo.com\\/af?bv=1.0.0&bs=(15ir45r6b(gid$jmTVQDk4LjHHbFsHU5jMkgKkMTAuNwAAAACljpkK,st$1402537233026922,srv$1,si$13303551,adv$25941429036,ct$25,li$3239250051,exp$1402544433026922,cr$4154984551,pbid$25372728133,v$1.0))&al=(type${type},cmnt${cmnt},subo${subo})&r=10\", \"fdb_on\": \"1\", \"fdb_exp\": \"1402544433026\", \"fdb_intl\": \"en-us\" , \"d\" : \"1\" }", "slotData": "{\"pt\":\"0\",\"bamt\":\"10000000000.000000\",\"namt\":\"0.000000\",\"isLiveAdPreview\":\"false\",\"is_ad_feedback\":\"false\",\"isCompAds\":\"false\",\"pvid\":\"_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk\"}", "adc": "{\"label\":\"AdChoices\",\"url\":\"https:\\/\\/info.yahoo.com\\/privacy\\/us\\/yahoo\\/relevantads.html\",\"close\":\"Close\",\"closeAd\":\"Close Ad\",\"showAd\":\"Show ad\",\"colla pse\":\"Collapse\",\"fdb\":\"I don't like this ad\",\"code\":\"en-us\"}", "is3rd": "0" } } },{ "html": "", "id": "FSRVY", "meta": { "y": { "cscHTML": "\nif(window.xzq_d==null)window.xzq_d=new Object();\nwindow.xzq_d['e5lBgHOyCGw-']='(as$125m3gr08,aid$e5lBgHOyCGw-,cr$-1,ct$25,at$H,eob$gd1_match_id=-1:ypos=FSRVY)';\n"+"ipt>"+"ipt>", "cscURI": "https://csc.beap.bc.yahoo.com/yi?bv=1.0.0&bs=(1368p0389(gid$_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk,st$1435562646294246,si$4991061,sp$2143087456,pv$1,v$2.0))&t=J_3-DR_3&al=(as$125m3gr08,aid$e5lBgHOyCGw-,cr$-1,ct$25,at$H,eob$gd1_match_id=-1:ypos=FSRVY)", "impID": "", "supp_ugc": "0", "placementID": "- 1", "creativeID": "-1", "serveTime": "1435562646294246", "behavior": "non_exp", "adID": "#2", "matchID": "#2", "err": "invalid_space", "hasExternal": 0, "size": "", "bookID": "-1", "serveType": "-1", "slotID": "5", "fdb": "{ \"fdb_url\": \"http:\\/\\/gd1457.adx.gq1.yahoo.com\\/af?bv=1.0.0&bs=(15ir45r6b(gid$jmTVQDk4LjHHbFsHU5jMkgKkMTAuNwAAAACljpkK,st$1402537233026922,srv$1,si$13303551,adv$25941429036,ct$25,li$3239250051,exp$1402544433026922,cr$4154984551,pbid$25372728133,v$1.0))&al=(type${type},cmnt${cmnt},subo${subo})&r=10\", \"fdb_on\": \"1\", \"fdb_exp\": \"1402544433026\", \"fdb_intl\": \"en-us\" , \"d\" : \"1\" }", "slotData": "{\"pt\":\"0\",\"bamt\":\"10000000000.000000\",\"namt\":\"0.000000\",\"isLiveAdPreview\":\"false\",\"is_ad_feedback\":\"false\",\"isCompAds\":\"false\",\"pvid\":\"_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk\"}", "adc": "{\"label\":\"AdChoices\",\"url\":\"https:\\/\\/info.yahoo.com\\/privacy\\/us\\/yahoo\\/relevantads.html\",\"close\":\"Close\",\"c loseAd\":\"Close Ad\",\"showAd\":\"Show ad\",\"collapse\":\"Collapse\",\"fdb\":\"I don't like this ad\",\"code\":\"en-us\"}", "is3rd": "0" } } },{ "html": "\n \nvar url = \"\"; if(url && url.search(\"http\") != -1){document.write('');}"+"ipt>", "id": "RMPIX", "meta": { "y": { "cscHTML": "\nif(window.xzq_d==null)window.xzq_d=new Object();\nwindow.xzq_d['3bRCgHOyCGw-']='(as$1388h8gnf,aid$3bRCgHOyCGw-,bi$226149561,agp$273864449,cr$1286976061,ct$25,at$H,eob$gd1_match_id=-1:ypos=RMPIX)';\n"+"ipt>"+"ipt>", "cscURI": "https://csc.beap.bc.yahoo.com/yi?bv=1.0.0&bs=(1368p0389(gid$_RHSujI3LjGbdYuAFYl8.QAaMTA0LlW Q8pQLnWpk,st$1435562646294246,si$4991061,sp$2143087456,pv$1,v$2.0))&t=J_3-DR_3&al=(as$1388h8gnf,aid$3bRCgHOyCGw-,bi$226149561,agp$273864449,cr$1286976061,ct$25,at$H,eob$gd1_match_id=-1:ypos=RMPIX)", "impID": "3bRCgHOyCGw-", "supp_ugc": "0", "placementID": "273864449", "creativeID": "1286976061", "serveTime": "1435562646294246", "behavior": "non_exp", "adID": "4037026854987151621", "matchID": "999999.999999.999999.999999", "err": "", "hasExternal": 0, "size": "1x1", "bookID": "226149561", "serveType": "-1", "slotID": "11", "fdb": "{ \"fdb_url\": \"https:\\\/\\\/beap-bc.yahoo.com\\\/af\\\/aue?bv=1.0.0&bs=(15gu46t2v(gid$_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk,st$1435562646294246,srv$1,si$4991061,ct$25,exp$1435569846294246,adv$27190498307,li$295593061,cr$1286976061,v$1.0,pbid$27900383901))&al=(type${type},cmnt${cmnt},subo${subo})&r=10\", \"fdb_on\": \"1\", \"fdb_exp\": \"1435569846294\", \"fdb_intl\": \"en-AU\" }", "slotData": "{\"pt\":\"3\",\"bamt\":\"10000000000.0 00000\",\"namt\":\"0.000000\",\"isLiveAdPreview\":\"false\",\"is_ad_feedback\":\"false\",\"isCompAds\":\"false\",\"adjf\":\"1.000000\",\"alpha\":\"1.000000\",\"ffrac\":\"1.000000\",\"pcpm\":\"-1.000000\",\"fc\":\"true\",\"ecpm\":0.000000,\"sdate\":\"1420497812\",\"edate\":\"1451566799\",\"bimpr\":0.000000,\"pimpr\":-74318312.000000,\"spltp\":100.000000,\"frp\":\"false\",\"pvid\":\"_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk\"}", "adc": "{\"label\":\"AdChoices\",\"url\":\"https:\\/\\/info.yahoo.com\\/privacy\\/us\\/yahoo\\/relevantads.html\",\"close\":\"Close\",\"closeAd\":\"Close Ad\",\"showAd\":\"Show ad\",\"collapse\":\"Collapse\",\"fdb\":\"I don't like this ad\",\"code\":\"en-us\"}", "is3rd": "0" } } },{ "html": "", "id": "FOOT9", "meta": { "y": { "cscHTML": "", "cscURI": "", "impID": "", "supp_ugc": "0", "placementID": "-1", "creativeID": "-1", "serveTime": "1435562646294246", "behavior": "non_exp", "adID": "#2", "matchID": "#2", "err": "invalid_space", "hasExternal": 0, "size": "" , "bookID": "-1", "serveType": "-1", "slotID": "4", "fdb": "{ \"fdb_url\": \"http:\\/\\/gd1457.adx.gq1.yahoo.com\\/af?bv=1.0.0&bs=(15ir45r6b(gid$jmTVQDk4LjHHbFsHU5jMkgKkMTAuNwAAAACljpkK,st$1402537233026922,srv$1,si$13303551,adv$25941429036,ct$25,li$3239250051,exp$1402544433026922,cr$4154984551,pbid$25372728133,v$1.0))&al=(type${type},cmnt${cmnt},subo${subo})&r=10\", \"fdb_on\": \"1\", \"fdb_exp\": \"1402544433026\", \"fdb_intl\": \"en-us\" , \"d\" : \"1\" }", "slotData": "{\"pt\":\"0\",\"bamt\":\"10000000000.000000\",\"namt\":\"0.000000\",\"isLiveAdPreview\":\"false\",\"is_ad_feedback\":\"false\",\"isCompAds\":\"false\",\"pvid\":\"_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk\"}", "adc": "{\"label\":\"AdChoices\",\"url\":\"https:\\/\\/info.yahoo.com\\/privacy\\/us\\/yahoo\\/relevantads.html\",\"close\":\"Close\",\"closeAd\":\"Close Ad\",\"showAd\":\"Show ad\",\"collapse\":\"Collapse\",\"fdb\":\"I don't like this ad\",\"code\":\"en-us\"}", "is3rd": "0" } } } ], "meta": { "y": { "pageEndHTML": "\nif(window.xzq_d==null)window.xzq_d=new Object();\nwindow.xzq_d['tshBgHOyCGw-']='(as$1382l4dbm,aid$tshBgHOyCGw-,bi$260834561,agp$313084949,cr$1342083061,ct$25,at$H,eob$gd1_match_id=-1:ypos=LREC)';\n"+"ipt>"+"ipt>\nif(window.xzq_d==null)window.xzq_d=new Object();\nwindow.xzq_d['Z1ZCgHOyCGw-']='(as$138lqckg3,aid$Z1ZCgHOyCGw-,bi$260835061,agp$313084949,cr$1342084061,ct$25,at$H,eob$gd1_match_id=-1:ypos=NT1)';\n"+"ipt>"+"ipt>\nif(window.xzq_d==null)window.xzq_d=new Object();\nwindow.xzq_d['BTtBgHOyCGw-']='(as$138qsv5qo,aid$BTtBgHOyCGw-,bi$260835561,agp$313084949,cr$1342083561,ct$25,at$H,eob$gd1_match_id=-1:ypos=FAD)';\n"+"ipt>"+"ipt>\n(function(){window.xzq_p=function(R){M=R};window.xzq_svr=function(R){J=R};function F(S){var T=document;if(T.xzq_i==null){T.xzq_i=new Array();T.xzq_i.c=0}var R=T.xzq_i;R[++R.c]=new Image();R[R.c].src=S}window.xzq_sr=funct ion(){var S=window;var Y=S.xzq_d;if(Y==null){return }if(J==null){return }var T=J+M;if(T.length>P){C();return }var X=\"\";var U=0;var W=Math.random();var V=(Y.hasOwnProperty!=null);var R;for(R in Y){if(typeof Y[R]==\"string\"){if(V&&!Y.hasOwnProperty(R)){continue}if(T.length+X.length+Y[R].lengthP){}else{U++;N(T,X,U,W);X=Y[R]}}}}if(U){U++}N(T,X,U,W);C()};function N(R,U,S,T){if(U.length>0){R+=\"&al=\"}F(R+U+\"&s=\"+S+\"&r=\"+T)}function C(){window.xzq_d=null;M=null;J=null}function K(R){xzq_sr()}function B(R){xzq_sr()}function L(U,V,W){if(W){var R=W.toString();var T=U;var Y=R.match(new RegExp(\"\\\\\\\\(([^\\\\\\\\)]*)\\\\\\\\)\"));Y=(Y[1].length>0?Y[1]:\"e\");T=T.replace(new RegExp(\"\\\\\\\\([^\\\\\\\\)]*\\\\\\\\)\",\"g\"),\"(\"+Y+\")\");if(R.indexOf(T)0){R=R.substring(X,R.length)}else{return W}R=R.replace(new RegExp(\"([^a-zA-Z0-9$_])this([^a-zA-Z0-9$_])\",\"g\"),\"$1xzq_this$2\");var Z=T+\";var rv = f( \"+Y+\",this);\";var S=\"{var a0 = '\"+Y+\"';var ofb = '\"+escape(R)+\"' ;var f = new Function( a0, 'xzq_this', unescape(ofb));\"+Z+\"return rv;}\";return new Function(Y,S)}else{return W}}return V}window.xzq_eh=function(){if(E||I){this.onload=L(\"xzq_onload(e)\",K,this.onload,0);if(E&&typeof (this.onbeforeunload)!=O){this.onbeforeunload=L(\"xzq_dobeforeunload(e)\",B,this.onbeforeunload,0)}}};window.xzq_s=function(){setTimeout(\"xzq_sr()\",1)};var J=null;var M=null;var Q=navigator.appName;var H=navigator.appVersion;var G=navigator.userAgent;var A=parseInt(H);var D=Q.indexOf(\"Microsoft\");var E=D!=-1&&A>=4;var I=(Q.indexOf(\"Netscape\")!=-1||Q.indexOf(\"Opera\")!=-1)&&A>=4;var O=\"undefined\";var P=2000})();\n"+"ipt>\nif(window.xzq_svr)xzq_svr('https://csc.beap.bc.yahoo.com/');\nif(window.xzq_p)xzq_p('yi?bv=1.0.0&bs=(1368p0389(gid$_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk,st$1435562646294246,si$4991061,sp$2143087456,pv$1,v$2.0))&t=J_3-DR_3');\nif(window.xzq_s)xzq_s();\n"+"ipt>"+"ipt>", "pos_list": [ "LREC","ENCR","N","NT1","ECLIP","SLIDR","LREC1","S","RICH","ANCHR","FSRVY","FAD","RMPIX","FOOT9" ], "filtered": [ "LREC","NT1","FAD" ], "spaceID": "2143087456", "host": "au.news.yahoo.com", "lookupTime": "362", "k2_uri": "", "fac_rt": "75409", "serveTime":"1435562646294246", "pvid": "_RHSujI3LjGbdYuAFYl8.QAaMTA0LlWQ8pQLnWpk", "tID": "darla_prefetch_1435562646306_726545013_2", "npv": "0", "ep": "{\"mas_prop_id\":\"673\",\"mas_prop_name\":\"yahoo_mobile_au_web\",\"geo_code\":\"us\",\"mas_positions\":{},\"secure\":true,\"ref\":\"https:\\/\\/au.news.yahoo.com\",\"filter\":\"no_expandable;exp_iframe_expandable;\",\"darlaID\":\"darla_instance_1435562646306_558985426_1\"}", "pe": "CWZ1bmN0aW9uIGRwZWQoKSB7IAoJaWYod2luZG93Lnh6cV9kPT1udWxsK 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", "pym": "" } } }
Source: Taste & Wellbeing Travel Guide - The West Australian

12 Countries You Have To Visit If You Love Spicy Food

June 27, 2015

If you love eating masaaledar khaana, here's your list on where to head.

1. Mexico

Image Credit: honestcooking.com

Chillies are to Mexico, what onions are to India. You need a tongue of fire to handle Mexican cuisine. Habanero, Ancho, Poblano, and Serrano are four types of hot chillies used to spice up almost every Mexican dish.  

Spiciest dish in Mexico: Pozole

2. Sri Lanka

Image Credit: explorelanka.com

Apart from swift bowlers, Sri Lanka is also renowned for its fiery cuisine. The dishes here come with sambol chilli sauce, which looks too daring to try. 

Spiciest dish in Sri Lanka: Kukul Mas Curry

3. Bhutan

Image Credit: dooarstobhutan.blogspot.com

Bhutan considers chillies a vegetable, so it is used in excess in their dishes. Their national dish is Ema Datshi which consists rice covered in chillies and cheese. 

Spiciest dish in Bhutan: Ema Datshi

4. Ethiopia

Image Credit: themarthablog.com

What makes Ethiopian cuisine so spicy is a powdered spice mixture called 'berbere'. Berbere is then sprinkled on most dishes, which then become tear inducing-ly hot!

Spiciest dish in Ethiopia: Doro Wat (a stew consisting chicken and boiled eggs)

5. India

Image Credit: homegrown

The most common notion that the West has about us is that we have the spiciest cuisine. And, they aren't wrong since we have a variety of spices which make our dishes quite interesting. From Goa's Pork Vindaloo to Rajasthan's 'Laal Maas', we have many dishes which will make you guzzle glasses of water.

Spiciest dish in India: Pork Vindaloo

6. Jamaica

Image Credit: pinterest

The famous Jerk Chicken is Jamaica's gift to the world. However, the spiciest Jamaican dish is the Jamaican curry goat which includes the deadly scotch bonnet peppers. To save you from the pepper hell, the dish is served with potatoes and coconut milk which give your tongue a breather.

Spiciest dish in Jamaica: Jamaican curry goat

7. Korea

Image Credit: sbs.com.au

Korean cuisine is all about kimchi today. This is a hot fermented table condiment made of Napa cabbage or other vegetables with crushed red chillies, and it's making people weep in the West too. 

Spiciest dish in Korea: Buldak (translates to 'fire chicken' in English)

8. Malaysia

Image Credit: TNP

Head to Malaysia for the best seafood. You might want to challenge your taste buds with Otak Otak which is a fish cake that is served in steamed banana leaf. The dish will appear bland but will taste like a thousand chillies bursting in your mouth. Simply because it is prepared with dried chillies blended with minced fish and belacan and galangal, which is a root crop that looks similar to ginger but doesn't taste the same.

Spiciest dish in Malaysia: Otak Otak

9. Thailand

Image Credit: thedailymeal

You have to think beyond Thai green curry with Thai food. From soups to rice, Thai food can get heavy on your stomach. Order Phat Phrik if you are a beef-lover. However, we're warning you that it's not for the faint tongued!

Spiciest dish in Thailand: Phat phrik khing

10. Italy

Image Credit: healthydelicious.com

Let's not talk about the regular Italian pizza here. Italian cuisine also has some extra spicy sauces which go with sausages and meat balls. Cayenne and sautéed long green chillies also add an extra zing to dishes.

Spiciest dish in Italy: Fiery Angel Hair Pasta

11. China

Image Credit: imgarcade.net

China is a foodie's delight. However to experience it's dangerously fieriest delicacies, you will have to head to Sichuan province which serves mouth numbingly hot dishes. Dishes like soups and steamed fish heads are covered with flower peppers which will leave a lifetime's worth of spice on your tongue!

Spiciest dish in China: Sichuan Hot-Pot

12. Peru

Image Credit: mariepastries

Peruvian cuisine has 'aji' which is a notorious chilli that will make your cheeks turn red. Aji de gallina is the national dish of Peru which is a tough old hen stewed in spicy sauce of cheese, milk, walnuts, and aji.

Spiciest food in Peru:  Papa a la Huancaina (a salad of boiled yellow potatoes served cold in a creamy Huancaina sauce over lettuce, black olives, white corn kernels, and hard-boiled egg quarters.)

To Enjoy More Such Stories Like Us on Facebook and Follow Us on Twitter >
Source: 12 Countries You Have To Visit If You Love Spicy Food

Verizon Wireless Internet-Video Lineup to Include Food Network, HGTV, Other Scripps Nets

Verizon Communications will carry Food Network, HGTV, Travel Channel and other cable nets in its forthcoming wireless over-the-top subscription-video service, after reaching a multiyear content-licensing agreement with Scripps Networks Interactive.

The deal for the service — slated to launch sometime in the second half of the year — includes content from Scripps brands including Food Network, HGTV, Travel Channel, DIY Network and Cooking Channel. More than 45 of Scripps' lifestyle series will be available for streaming on the mobile first video offering including Food's "Cutthroat Kitchen" (pictured above), HGTV's "House Hunters," Travel Channel's "Bizarre Foods," DIY's "Rehab Addict" and Cooking Channel's "My Grandmother's Ravioli."

Verizon, looking to build momentum in striking agreements with programmers, has previously announced licensing pacts for the OTT service with AwesomenessTV, majority-owned by DreamWorks Animation; as well as ESPN, CBS Sports, ACC Digital Network, Campus Insiders and Time Inc.-backed 120 Sports to carry select college-sports programming.

See More:Verizon Eyes Launch of Internet TV Service with 20-30 Channels This Year

For Scripps' part, it doesn't want to miss the boat if the OTT trend takes off in a sizable way. "Great content will always connect with audiences, and this agreement with Verizon provides new and existing viewers with another way to engage with our powerful lifestyle brands," said Henry Ahn, exec VP of content distribution for Scripps Networks Interactive.

The Verizon Wireless OTT service is targeted at younger consumers who are loath to subscribe to traditional pay-TV packages — including, by the way, the telco's own FiOS TV — and who primarily consume content on mobile devices. The telco's service will compete to some extent with Dish Network's Sling TV and Sony's PlayStation Vue, which similarly offer pay-TV packages delivered over the Internet.

On Tuesday, Verizon closed the $4.4 billion acquisition of AOL, which the company has said will provide it with ad-serving technology it plans to use in the Internet-video service. In addition, the telco could feature AOL video content in the OTT offering; indeed, Huffington Post's expanded HuffPost 24 linear digital network appears poised to join the lineup.

Source: Verizon Wireless Internet-Video Lineup to Include Food Network, HGTV, Other Scripps Nets

Tuesday’s Travel News and Tips JUN 23

Photo The Honua Kai Resort in Hawaii. Credit Honua Kai Resort & Spa

Our weekday morning digest that includes consumer news, deals, tips and anything else that travelers may want to know.

IN HAWAII, SUFFER THE VIEW AND SAVE

While its neighbor expands, the 628-room Honua Kai Resort & Spa on Maui is offering 40 percent discounts on rooms that overlook the construction site.

The new Westin Nanea Ocean Villas, expected to open in 2017, are going up on a 26-acre site on Kaanapali Beach next door to Honua Kai. Through year end, the existing property will make up for lousy views from some of its rooms with bargain rates.

Oceanfront rooms and seaside amenities including four pools are unaffected by the work next door. For those that are, the "hard hat rate" starts at $230 per night for suites that include kitchens, washers and dryers.

FREE FISHING IN NEW YORK STATE

Throughout the state of New York, anglers will have a freebie weekend, June 27 to 28, when no fishing licenses will be required. The suspension covers both residents and visitors and aims to draw attention to the state's 7,500 lakes and ponds and 50,000 miles of rivers and streams.

"New York has some of the best fishing in the nation, and we're making it easier than ever for people to come out and see all this state has to offer," Governor Andrew M. Cuomo said in a press release.

Normally anyone over age 15 must hold a license to fish; annual passes cost $25 for residents and $50 for nonresidents. In addition to the weekend's complimentary cast ing, 40 free fishing clinics are scheduled throughout the summer, and license-free fishing will again be offered on Veterans Day, Nov. 11.

A LUXURY TRIP DESIGNED BY JOHN LEGEND

In September, the Grammy- and Oscar-winning musician John Legend will lead an 11-day globe-trotting trip via private jet that promises not just time with the star but access to leaders in the worlds of technology, fashion, education and design.

Limited to 50 guests, the trip, designed by Mr. Legend, begins in Napa Valley with a private concert by the musician and meetings with the venture capitalist Tim Draper and the educator Salma n Khan. In New York, travelers will dine with the chef Marcus Samuelsson. In Paris, the chief executive of Valentino will offer a tour of the fashion brand's atelier, and in London the head of design at Aston Martin will do the same for the automaker. The trip winds down with a private visit to the Armani Museum in Milan and a yacht tour of Lake Como.

Mr. Legend has partnered with the jet tour operator TCS World Travel and Four Seasons Hotels and Resorts for the luxury trip, running Sept. 15 to 25, which costs $120,000 a person, double occupancy.

NEW GUIDED TOURS TO CUBA

Best known for its trips bundling beach hotels and transportation, Apple Vacations said Tuesday that it will begin guided tours to Cuba, one of the few major Caribbean islands it has yet to serve, in September.

The tours, which go on sale July 9, will be permissible as educational activities, one of the 12 approved categories for travel within Cuba. Unlike other Apple Vacations trips, the five Cuba trips are highly structured with only occasional free time in the evenings, per U.S. visa requirements.

Designed to be shorter than many of its competitors' tours, Apple offers a five-night Havana Getaway for the time-pressed, promising a comprehensive city tour, musical performances, cigar rolling demonstration and authentic Cuban food. Departures Sept. 5 and Oct. 17 start at $2,233 per person, double occupancy.

The seven-night Colors of Cuba tour visits Havana as well as the colonial city of Trinidad, departing Sept. 11, Sept. 25 and Oct. 8. Rates start at $2,733 a person, double occupancy.

The first night of each trip is spent in Miami for orientation and documentation checks. Prices include charter flights from Miami. Travel must be booked 40 days before departure to secure the required visa.

Source: Tuesday's Travel News and Tips JUN 23

Ruth Taber: Travels to savor - Longtime food critic's latest book details must-eat dishes from around the world

Australian damper, Korean japchae, Georgian (Eurasia) satsivi, Hungarian Pogacsa, American corn fritters, and Irish colcannon and champ are just a tiny sample of the foods sharing space in Mimi Sheraton's newest (900-plus pages) book, "1,000 Foods To Eat Before You Die" (Workman Publishing)

This encyclopedia-like book is not an ordinary reference work. Foods from all over the world provide the basics, but along the way we can savor Sheraton's opinions on restaurants, food sources and, of course, her foodie travel experiences. She describes the book as "my autobiography, or at least a very big part of it." Published just before she celebrated her 89th birthday (yeah!), the bok means she's got a lot to write about, since at least 60 years of her life were spent traveling around the world sampling goodies.

Book Jacket (Workman Publishing)

Her interest in food started as a child in Brooklyn — her mom was a great cook and her dad worked in the wholesale fruit and veggie business. Dinner table discussions focused not only on the food they were eating but also the assorted produce her dad worked with that day. She heard her dad's opinions about produce — how he preferred California oranges to those from Florida or how much better New York and Massachusetts apples were than those grown on the West Coast and no peaches "held a candle to Georgia's Elberta freestones." (Note: produce offerings have changed a lot since the early 1930s.)

In 1976, Sheraton was the first woman ever to be hired as a restaurant critic by the New York Times — previously, only men qualified for the job. She dined and critiqued for the newspaper for almost 10 years, bringing both glory and defeat to assorted New York City restaurants. After leaving the Times, her career as freelance journalist blossomed; she's well known today as one of the world's foremost writers covering every aspect of food, dining and related travels.

Toasting raw sesame seeds on the cooktop.

So how do you pick a list of 1,000 entries? In her introduction, Sheraton wrote: "My problem was not arriving at a thousand entries but whittling down the final tally from twice that number." Almost every included item in the book has a "special meaning" to her — whether because she enjoyed eating it so much or a combination of the taste and the place where she was influenced by it.

The book is organized by the "geography of flavor and culinary style" since she felt that geographic borders were often blurred when related to culinary matters. The format includes 70 ethnic cuisines, with their foods/dishes listed alphabetically. Some foods, enjoyed all over the world, (but new to me!) are also listed in the index under "world foods."

At the end of each entry, Sheraton provides information on where to find the food — either in restaurants or food shops — in this country or abroad. Websites and phone numbers for these food meccas are included along with online sources for mail ordering or sites offering more information on specific foods. Although there are a few recipes scattered throughout the book, for most dishes, Sheraton recommends specific cookbooks with detailed recipes. (Some of the cookbooks are quite old and she suggests several used book sources.)

Benne (sesame) wafers and glass of lemonade — great refreshment for a warm day. (Photos by Ruth Taber — Special to the Times)

Travelers (foodies in disguise) will find this book indispensable in checking out a region's specialties before heading across the pond. Going to France? One of Sheraton's entries is about Rocamadour, a small town in southwestern France, home to an annual cheese festival each year (May or June) and known for its tiny cakes of Rocamadour, a goat cheese with AOC certification. You can almost taste the cheese from her description!

Planning a visit to Sicily? Include Palermo's Gelateria Ciccio Adelfio for your gelato en briocha. Sheraton describes locals walking around Palermo on a hot summer morning savoring their gelato "sandwiched in a sweet and spongy brioche ... for breakfast"! Or if you find yourself in Budapest, she recommends a visit to Gundel's Restaurant for halászlé, a fish soup/stew made with freshwater fish from local lakes.

Some of the entries are full of nostalgia for me — like Charlotte Russe, American style. Originally a 19th century French-Russian molded dessert, it morphed from a large cake to an individual treat when it reached New York City in the early 20th century. As a toddler in 1930s Brooklyn, I recall eating this special dessert in a round cardboard container. It was loaded with whipped cream heaped over a slice of cake. As I nibbled away, I pushed the bottom of the cup up until I got every last piece of cake! Alas, Charlotte Russe is a vanishing goodie these days, but Sheraton mentions a bakery in Staten Island where you might still be able to find it.

Entries from haute cuisine to street food are included — and they range from "good for you foods" (shopska salata, an attractive Bulgarian salad) to foods loaded with cholesterol (chicken schmaltz, rendered chicken fat). Bottom line: this is Sheraton's opinionated food list — and I'm savoring almost every entry!

Her benne wafers entry (described as an historic South Carolina snack) reminded me of a visit to Charleston, S.C., a few years ago. Attending a luncheon at a food conference, I tasted my first benne wafer. I asked why these goodies had a strange name — they obviously were made with sesame seeds. Reading Sheraton's entry (American, Southern food section), I discovered that benne is the Bantu word for sesame; the seeds were brought to the South by slaves from Africa. Another entry, sesame seeds (Africa section) provides more information about this annual herb, native to Africa, which has been cultivated for centuries — both for its seeds and its oil.

Enjoy these crisp benne wafers, adapted from a South Carolina recipe.

Benne (Sesame) Seed Cookies

Makes: 3 to 6 dozen cookies, depending on size

Ingredients

3/4 cup brown sugar

1 stick (1/2 cup) unsalted butter

1 egg, lightly beaten

1 cup flour

¼ teaspoon baking powder

Pinch salt

1 cup (8 ounces) toasted* benne (sesame) seeds

1 teaspoon vanilla

Directions

1. Preheat the oven to 325 degrees.

2. To toast the seeds, place them in a single layer in a heavy pan on the stovetop. Set the heat to medium high, and keep stirring the seeds until they turn light brown. Watch carefully to prevent burning!

3. Cream the sugar and butter. Add lightly beaten egg, flour, baking powder, salt, benne (sesame) seeds and vanilla.

4. Drop batter by the teaspoonful (leave lots of room between cookies — they spread!) on a nonstick cookie sheet. Bake until brown (9-10 minutes); leave on cookie sheet about 2-3 minutes and then place on a rack.

Note: Raw sesame seeds are available in the bulk food bins at Sprouts on Sunland Park Drive.

Ruth Taber is a member of the International Association of Culinary Professionals; taber.ruth@gmail.com

Source: Ruth Taber: Travels to savor - Longtime food critic's latest book details must-eat dishes from around the world

Summer Travel Tips for People With Asthma and Allergies

Posted by: : Ivy AuvanPosted on: June 23, 2015

Whether it's an overseas vacation, a trip to the beach or a getaway in the country, safe travel for people with asthma and allergies starts with sound planning.

Prior to your trip, schedule a checkup with your primary care physician or board-certified allergist and discuss your travel plans. Ask if there are steps you can take to prevent symptoms, review your Asthma or Anaphylaxis Action Plan, and request prescription refills.

"Asthma flares and allergic reactions can occur without warning, and managing these conditions during travel can add stress to a time meant for relaxation," says Tonya Winders, President and CEO of Allergy & Asthma Network (http://www.AllergyAsthmaNetwork.org). "If your asthma and allergies are managed well at home, apply the same approach on vacation. Realistic and practical planning, such as packing extra medication or calling restaurants to find out if they accommodate food allergies, can help prepare you for potential medical emergencies and ease anxiety."

Pack medical equipment, such as a nebulizer and peak flow meter, along with medication. Bring important healthcare documents, including your action plan, health insurance information, and your doctor's telephone number. Also, research where hospitals and pharmacies are located at your travel destination.

"If you or your child have food allergies, plan your travel meals and snacks, and pack extra food in case of delays," says Amanda Painter, a volunteer with The Network's Anaphylaxis Community Experts (ACE) program in Maryville, Tennessee and South Chapter Coordinator for the Food Allergy Community of East Tennessee. "On car trips, packing a picnic lunch provides the added benefit of giving kids a chance to run around and release energy. We also try to stay at hotels with a kitchen and a refrigerator to store safe snacks and meals."

More travel tips from The Network:

Planes and Trains

Request special accommodations for food allergies when making your reservation and again when you board. Request an allergen-free meal or bring one with you. When you arrive at your seat, clean the tray table and arm rests with a sanitary wipe.Pack emergency medications such as bronchodilator inhalers and epinephrine auto-injectors in carry-on luggage and keep it with you instead of storing it in overhead bins.Drink plenty of water during air travel, as dry air on planes can aggravate asthma and allergy symptoms.Ask to sit as far away as possible from passengers traveling with their pets.

Automobiles

Give the inside of your vehicle a thorough cleaning prior to your trip.Travel during early morning or late evening hours when air quality is better and traffic is lighter.Use air conditioning and keep it on recycle so that outside air doesn't come in.

Lodging

When choosing a hotel, ask about allergy-friendly rooms. Many now offer state-of-the-art air purifiers, mattress and pillow encasings, and cleaning products to remove harmful allergens and irritants such as bacteria, dust mites and airborne mold, according to PURE Solutions, a Buffalo, New York-based company that develops PURE Rooms around the world.

Allergy & Asthma Network has partnered with PURE Solutions to provide travel information for people with allergies and asthma on The Network's website: http://www.AllergyAsthmaNetwork.org/category/travel-tips. More tips:

Choose a hotel that is smoke-free and pet-free, and if a PURE Room is not available, request a nonsmoking or no-pet room.Avoid first-floor rooms where you might be exposed to car fumes from the parking lot, and request a room away from the hotel pool to avoid harsh chemicals used in pool cleaning.Don't hesitate to ask to be moved to a cleaner room if you find signs of dust, pet hair, mold or other allergens.

Search for hotels that have allergy-friendly rooms or book one at http://www.pureroom.com.

Learn more about traveling with food allergies at http://www.joinfacet.com/facet-advocate-blog/road-trip-tips-traveling-with-food-allergies.

The following two tabs change content below. Trade FX, Equities and Options with the World's Leading Platform Open an account here , call us at 305 4904 116, or email us to get started.
Source: Summer Travel Tips for People With Asthma and Allergies

Travel Blog of the Day: Behind the Food Carts

The internet is laden with blogs about travel. You don't have time to read them all, you have to stalk Chris Evans on the "Captain America: Civil War" movie set. This column will allow you to sift through the schlock and get back to trying to celebrity stalk! Check us out on twitter at #travelblogoftheday.

This week, we are taking a look at culinary-oriented travel blogs. 

We have rounded up a handful of some really cool sites that when you get the chance you should check out. Today's culinary bloggers write from their hearts and their stomachs. They have traveled the world in search of great street foods, random coffee shops, and fine dining restaurants.

The first in this series appeals to my on-the-go mentality, focusing on street food.

Behind the Food Carts

Kim and Phil are longtime avid food cart/truck fans and were thinking about how much they would like to tell the stories about the people behind the amazing mobile dishes that were being created. They started in Portland, Ore. in 2011 and then moved to the Bay Area in California where they began exploring the street foods of L.A., San Francisco, and San Jose.

Gradual, their adventures took them to the mobile food scenes of Asia, Portland, Las Vegas and Hawaii. They also put together a book with over 100 recipes, stories, and photos from around the world.

The best part about their blog is in addition to reviewing trucks/carts or locations, they also bring great recipes to the reader as well. I will read them just for the recipes (one of my favorites is the Beer N' Bacon Melt). They also break down a city by breakfast, lunch, dinner, and dessert as well. This is a site that you can really get your stomach behind, if you aren't hungry when you start perusing it, you will be in no time.

Source: Travel Blog of the Day: Behind the Food Carts

A look behind Cuba’s veil

"We need sometimes to escape into open solitudes, into aimlessness, into the moral holiday of running some pure hazard, in order to sharpen the edge of life, to taste hardship, and to be compelled to work desperately for a moment at no matter what."

— George Santayana,"The Philosophy of Travel"

HAVANA — There are myriad reasons one would choose to travel — from wanting to experience the culture of a particular country and its people to a desire to see one of the wonders of the world.

I must say I've had many reasons for particular destinations in the past, some quite bizarre and often misunderstood even by me. However, this trip is different. I'm traveling to Cuba for two primary reasons. First, because travel is prohibited for most Americans, and secondly, to satisfy a need to experience the country before it becomes legal for Americans to travel there for tourism.

Doing something that others recommend you not do has always appealed to me. I like to think and act a little outside the box. I prefer to travel in a style different from the average traveler and to destinations others might shy away from. I like to move away from what is any semblance of my normal comfort-zone.

My government does not want me to go and my travel agent mirrored the same sentiments. Some people have tried to tell me that travel to Cuba is dangerous and unpredictable. I like the unpredictable, and although I'm not a risk taker, those telling me of the dangers are unable or vague in any attempt to cite specific examples of peril. Others have questioned my sanity.

But the idea of doing something that runs slightly against the grain probably dates back to when I was about 7 years of age. Halloween was approaching, and as any child would be, I was overcome with excitement. I remember walking into the kitchen and telling my mother I'd decide upon my costume for trick or treating. I wanted to dress as a gypsy!

My mother told me I couldn't do that. Gypsies are thieves, robbers and never stayed in one place very long, she'd said, and then gently suggested I go as a pirate (as if pirates were upstanding citizens with great moral character). For the record, my mother dressed me in a handmade cat suit, and I still have it hanging in my closet to this day.

Ahead of the tourists

My travel to Cuba also is influenced by a desire to see the country before it changes — to get there before the tourists. Cuba has been cut off from the glut of McDonald's, KFCs and other global, corporate-cultural influences. A traveler will not see Nike billboards, and American-logo athletic wear is noticeably absent. A Starbucks is not to be found, and most fast-food outlets are simply street vendors and portable food carts. (I once attended the opening night of an Outback Steakhouse in Beijing — and find a Havana lacking such gastronomical choices an exhilarating and refreshing change).

Although requirements to travel legally to Cuba have been changing on an almost weekly basis since December of 2014, it remains illegal for a United States citizen to travel to Cuba merely for tourism.

To travel legally, a U.S. citizen must be part of an organization or group traveling for educational, journalistic, diplomatic, humanitarian work or religious purposes. In the past, it was necessary for an individual or group to apply for a "general license" from the Treasury Department.

As a journalist, I attempted to acquire such a license in 2005, and after mounds of red tape, I was denied a license. In addition to a general license, there is also a "specific license" for travel reasons not listed above — double or triple the red tape and the hassle.

A dramatic change occurred on Jan. 15. As of that date, a general license remains a requirement, but application to the Treasury Department is not necessary. A U.S. citizen still is required to be traveling for one of the government-approved purposes, but the onus of proof is solely upon the traveler. On my trip, I carried a letter from The Register-Guard, designating my travel as "being on assignment" for the newspaper, as well as a computer flash-drive with samples of my past writings.

Havana via Cancun

Despite traveling legally as a journalist, I could not fly directly from the United States to Cuba. My route took me from Eugene to Cancun, Mexico, and then a short, one-hour, 20-minute flight to Havana. My desire to beat all the tourists to Havana was met with disappointment, as the airplane leaving Cancun was full of Americans, Canadians and British citizens, with a few Spanish-speaking passengers thrown in to complete the passenger list. I quickly realized I'd failed in my attempt to beat the masses of backpack-laden, camera-toting and, yes, even skateboard-carrying American tourists. Boarding the airplane in Cancun, I recollected perusing an article a few days before departing Eugene — an article that reported Canadian tourism to Cuba having increased more than 200 percent since the first of the year. It seemed as though travel to Cuba was a race, and everyone was trying to beat the next person there.

Customs and passport control in Havana is uncomplicated. Seeing an American passport, the customs officials will ask you if you've been to Africa, then take your photograph and compare the image with the one in your passport. The entire process will take less than three or four minutes. Then, after stamping your Cuban visa — a separate piece of paper obtained at the country of departure and not attached in any way to your passport — the agent will simply fail to enter a stamp in your passport. Although I requested my passport be stamped, for most U.S. citizens no record of arriving in or departing from Havana exists.

However, there is a canker in the proceedings that cannot be overlooked. A U.S. citizen departing Cancun will obtain the stamp "Depart Cancun" in their passport. Likewise, arriving from Cuba to Cancun, the traveler's passport will be stamped, "Arrive Cancun." With no entry or exit stamp in your passport from Cuba, an overzealous U.S. Customs or passport control officer may see the two Cancun stamps and ask the simple question; "Where did you go when you left Cancun?" The traveler had to go somewhere, and the pregnant pause that would likely ensue before answering might cause the traveler some degree of distress.

On to the hotel

I stepped out from the airport to the taxi ranks and was greeted with black, ominous clouds that began dumping a deluge of rain. Thunder could be heard, and now and then a bolt of lightning seen — all amidst a temperature of about 90 degrees.

I'd struck up a conversation with a woman while waiting in line at passport control. We would both be traveling to Vedado, a residential area of the city, and decided sharing a taxi seemed like the sensible thing to do. A Mexican citizen, she was traveling to visit a distant relative and had done so many times before. She went on to inform me that her father was from Mexico, while her mother had been born in Cuba, but left the country prior to the revolution.

The first thing an American will notice in Havana is the vast number of old cars plying the roadway. I saw more early 1950s vintage automobiles on the 15-minute journey from the airport to Vedado than I'd seen since I was a child. Almost all were four-door sedans, and many looked to be altered in design and functionality by their owners. Most were in a state of disrepair — some rusting away in the salt air and belching large clouds of black, foul-smelling smoke as they lumbered and rattled down the roadway. Many were painted a bright blue, yellow, pink or red, but the paint often resembled house paint rather than automotive paint, and sometimes appeared to be applied with a brush. There was little of the glossy sheen seen on most U.S. autos. Many of the trucks I saw also were old, wired-together rattletraps. The few newer model automobiles were of European or Russian origin.

I would spend the night at the Paseo Habana Hotel, and I was pleasantly surprised when I arrived. A bellman took my luggage and I was directed to my room. The hotel and its rooms were very nice — all for the bargain price of $222 for an eight-night stay, including breakfast.

I awoke the next morning to bright, blue skies and soaring temperatures. Breakfast consisted of the normal buffet fare with ham, bacon, fruit, breads and pastries. However, there was one exception. There were eggs! Lots of eggs! Not just scrambled, but hard-boiled, over easy and poached. Hot-food tray after hot-food tray of nothing but eggs. I found it very odd. I do not eat eggs, so I settled for some fruit, toast and wonderfully strong coffee.

Getting connected

Next on my to-do list was to log onto Facebook and email and to contact all of my friends to let them know of my safe arrival. I was in for a surprise. The Internet service and access in Cuba is virtually nonexistent. One or two Internet cafes supposedly exist in the city, but I was told they were expensive, unreliable and that the wait for use would be unbearable. And, to connect via Wi-Fi with a laptop, my predicament, is all but impossible.

I ended up in the lobby of one of the most expensive hotels in the city of Havana. The vast lobby include a concierge desk, bar, VIP reception, and liveried doormen. When I asked about Wi-Fi, I was told I could buy a card that would give me access, and after doing so — greatly over-priced, I might add — I was instructed to sit in one particular part of the lobby, and "as close as possible to the window." Yes, there was Wi-Fi here, but I managed to send only one or two messages on Facebook. Repeated attempts at messaging ended with a lost connection in a matter of seconds after logging on.

"Come back at midnight or early in the morning — before 5," the lobby bartender told me. "You can usually get connected then." With ideas of taking care of any business chores now scrubbed, I would move on to more personal matters, that being, food and drink.

Finding food

With the exception of the food offered at high-end resorts, the food available to the average traveler tends to be greasy red meats (usually pork), chicken that appears to have been fried days before, and fish that hails from far- away waters. It is illegal to slaughter cows in Cuba, as the government requires the beef be requisitioned for restaurants, while milk use is for the guaranteed rations offered to babies, pregnant women and pensioners.

Cuba is not the physician-ordered destination for a patient suffering from high cholesterol. And, while salad is frequently offered on a menu, what that means is "anything available that is green and/or raw." I found food from street vendors and vegetable markets to be the tastiest and the best bargain, with anything ordered at a restaurant or offered at a hotel to be tolerable at best.

I did find an item on a restaurant menu I was particularly fond of. Yucca and a pumpkin-like squash called calabaza are served with a sauce that is to die for. The best I could make of the waiter's description of the sauce, mojo, is that the ingredients are garlic and orange peel. Whatever it was, it was great!

Although entrees in Cuba are questionable in quality, abundance and price, I found desserts to be very good. Cubans are especially fond of ice cream and many street vendors offer it. The flan — baked custard with a caramel glaze served in individual portions — is delicious. I also sampled a flan made with coconut and another with pumpkin that was wonderful.

While a traveler to Cuba is not likely to be enticed by the food, the drinks can have a magnetic pull. In Cuba it's all about the rum. Minty-tasting mojitos, Cuba libres (rum and Coke, or something close to Coke, as Coke is a U.S. product, subject to the embargo), Cubanitos (rum and tomato juice), and daiquiris lead one to imbibe freely and frequently. Beer also is available, and the top local brands, which are similar to microbrews in the America, are Mayabe (3.8 percent alcohol) and Hatuey (5.4 percent). For the timid, there is super light Cristal or Bucanero. Imported brands include Bavaria and Heineken.

People travel for different reasons, some well defined and thought out, while others are more spontaneous and vague. For some, a country's culture is the allure, for others it's the food. We travel to taste, to smell, to see and to experience. Sometimes, we travel simply to get away from what is normal in our lives — what has become as mundane and predictable as getting up in the morning and going to bed at night.

The world is in a constant state of change, and Cuba and American-Cuban relations are not immune to the fact. Cuba will change, and hopefully for the betterment of the Cuban people. It has been reported that U.S.-based cruise lines may begin sailing to Havana as soon as January 2016. Therefore, should you be contemplating a trip to Isla de Cuba for whatever reason, I would highly recommend it.

Bob Pedersen is a freelance writer, novelist and Eugene native.

World traveler and writer Bob Pedersen shares his experiences from his May trip to Havana in a three-part series in The Register-Guard's Sunday Oregon Life.

Source: A look behind Cuba's veil

Food for the Southern soul

The Hominy Grill in Charleston. Photo Credit: Pamela Jacobs

Food is an integral part of Charleston's past and present; the city's chefs and restaurants earn constant acclaim from locals, foodies and critics. Here's where to enjoy the best of it:

Jestine's Kitchen: It's touristy, but for good reason. Named in honor of the owner's friend/former nanny, the granddaughter of a freed slave, Jestine's offers up some of the best Southern staples you'll find, including phenomenal fried chicken, collard greens and "table wine," aka traditional sweet tea. Husk: Farm-to-table, modern Southern cuisine in a breathtaking Victorian mansion is served up by a James Beard Award-winning chef, and visitors just can't get enough of it. Marina Variety Store: Go for the impossibly low prices and pretty water views; stay for the traditional and oh-so-good shrimp and grits and biscuits. Hominy Grill: Another touristy-but-worth-it gem, whether for a breakfast biscuit loaded with fried chicken and gravy, a fried green tomato BLT for lunch or shrimp and grits any time of day, this adorable cafe is always soul-satisfying.

Source: Food for the Southern soul

17 Most Romantic Food Vacations in America

There's nothing like a romantic getaway to fan the flames between you and someone you love — especially when that getaway involves fantastic food that you can experience even if you never leave your hotel room. The key is to find the right hotel. But don't worry — we've got you covered. Here are 17 of America's most romantic food vacations.

17 Most Romantic Food Vacations in America (Slideshow)

If you and your loved one really want to immerse yourselves in a culinary experience, incorporate cooking classes into your schedule at Southbridge Napa Valley in St. Helena, California, which is conveniently located next to a branch of the Culinary Institute of America that offers weeklong boot camps in various cuisines. Those looking for a steamy vacation can purchase a Fifty Shades of Grey package at Portland, Oregon's Heathman Hotel, and sustainability-obsessed couples can tour on-site farms or greenhouses at many hotels, such as Congress Hall in Cape May, New Jersey, or Omni Amelia Island Plantation Resort in Florida.

To compile this list, we updated and expanded our previous list of America's most romantic food vacations, making sure to include a mix of hotels located in cities, country resorts, and quaint bed-and-breakfasts. We focused on hotels that provide special packages, amenities, and activities for couples. On top of that, we looked into what the hotels offer in terms of food: the quality of food in their restaurants, in-room dining options, proximity to great food establishments, and more.

So while it is tempting to look abroad for romantic getaways, don't forget that there are plenty of places you can go without your passport. You don't have to wait for Valentine's Day, either, as many luxurious resorts offer some of their best deals for couples in the summer season.

Money can't buy you love, but it can certainly buy you stunning panoramic vistas, unforgettable food, and a vacation you will remember for the rest of your life.

Additional reporting by Nikkitha Bakshani

Auberge de Seattle, Woodinville, Wash.

At the Auberge de Seattle French Country Inn, nothing could be more romantic than hand-crafting beautiful macarons and French pastries to warm the heart and stomach. The hotel offers several packages that include hands-on cooking classes and culinary amenities ranging from complementary pastries and cookies to an on-site herb and vegetable garden. The entire inn only sleeps 10, so it's the ultimate private getaway for couples looking to unwind. The cooking class is held in the inn's "cuisine" kitchen, a spacious open-concept design, with gas stovetop burners, surround chopping block, and clean white Corian countertops.

Chateau Chantal, Traverse City, Mich.

The Chateau Chantal bed-and-breakfast is located 12 miles north of Traverse City, Michigan, on the Old Mission Peninsula. Couples don't come to the picturesque hotel just for views of vineyards and fresh water, though. They also visit for the array of cooking classes offered January through April by chef Perry Harmon. Wine lovers can explore local wineries located on the two peninsulas extending north from Traverse City — the Leelanau Peninsula and the Old Mission Peninsula. The area, which is famous for its chardonnay, riesling, and pinot grigio, is particularly attractive for couples looking to find up-and-coming wine regions. 

Romantic American Getaways

Source: 17 Most Romantic Food Vacations in America

Get your food kicks on Route ...63

Drew Lazor, Philadelphia Daily News Posted: Thursday, June 18, 2015, 3:01 AM

TRAVEL-phobic squares might try to convince you that Pennsylvania Route 63, the unassuming stretch of state highway that runs east-west between Green Lane, Montgomery County, and Bensalem, Bucks County, is just a street. Don't believe them. Though it doesn't resemble any international jet runway you've seen before, that's what it is. In fact, along a certain three-mile stretch of it in Montgomery County, an intrepid motorist (or super-intrepid pedestrian) could span multiple regions of the globe in the time it takes to shuffle through a Pennsylvania Turnpike tollbooth.

There's no Hogwarts-style teleportation magic in play here. You're just looking down the barrel of some diverse eating options situated in a single, straight-shot line.

House of hummus

Our itinerary starts in Lansdale, the lovely old Montco suburb and sworn cognitive scourge of people from Lansdowne. (People from that Delaware County borough are asked constantly what it's like to live in Lansdale, and I bet it works both ways.) There's a charming red-brick house just past the corner of Valley Forge Road and West Main Street, a/k/a Route 63. It's got a broken-in, lemonade-sipper front porch with columns. An American flag hangs up and down in one of the streetside windows.

There's a Pizza Hut and a Starbucks within shouting distance, but resist the franchise lure and keep your eyes on the hummus-spooning prize. That house with the porch and the flag, if you read closely, is The Oasis, a family run Lebanese BYOB that's one of Lansdale's longest-running restaurants.

Founded in the early '80s as a Middle Eastern grocery and takeout, The Oasis expanded to the house next door a few years in and has become a sort of standard bearer for local food freaks. People really settle into the scattering of tables in the dining area, nibbling through dishes of spicy olives in a granny's-living-room setting that seems better suited for glass bowls filled with Starlight Mints.

Beyond 'Pizza Town'

Micheline Habib is the chef, though her husband, Wadih, and two college-age daughters - both pre-med at Drexel (their parents are very proud) - help with cooking, too. It's good - kibbe, falafel, shawarma, homemade baked desserts. The rice underneath the tender, Turkish-style shish taouk, mixed with snipped vermicelli noodles, features a blend of 15 different spices, and the Habibs are willing to disclose exactly zero of them.

Both Micheline and Wadih are from Kousba, in Lebanon's north, and ended up in Lansdale after her brother met and married a woman from here. "In the beginning, it was very hard for us to get people to know about this food," said Micheline, who characterizes the Lansdale of the past as "Pizza Town," nothing but pies, every which way. Now, she's pleased to report, her regulars are one big blend. Lebanese, Egyptians, Syrians and Jordanians from the surrounding areas drive in to join the Americans well-versed in her cuisine.

The beer 'round here

Adam McGrath, a classmate of mine from La Salle University who grew up in Lansdale and lives there currently, says the "Pizza Town" characterization is a fair one - or at least it used to be. "You have your pizza shops and your bars with fried food," he said of Lansdale's core options, rattling off a list of places with Italian surnames like he's taking attendance on the set of "The Sopranos."

Note that this conversation's happening not over Miller Lites at an anonymous Iggles den, but between sips of apple saison and German-inspired Berliner Weisse at Round Guys, an award-winning craft brewery a few blocks beyond The Oasis. Brewer Scott Rudich opened here in 2012, encouraged by a local government eager to attract entrepreneurs to its commercial corridor.

"I think people are a little bit more optimistic about the prospects of the town," said Rudich, crediting the borough with improving the climate for independent operators. (The PennSuburban Chamber of Commerce counts around 700 businesses as members.) "There's no place to go but up."

Go down the block in the meantime, and you'll find Amarilis Cafe. Touting "healthy fast food" on its facade, Amarilis specializes in hearty, homey Latino Caribbean cooking: pig's feet and yuca for breakfast, pernil al horno for lunch, shrimp with mofongo and tostones or bistec encebollado for dinner. Get there early enough, and you can order directly from a glass-enclosed warming cabinet, filled with fried pork, empanadas and alcapurria. Healthy? Not in the traditional sense. But it's fast, and it's damn good.

And now to Korea

Traveling about two miles southeast down 63, away from Amarilis, will take you into adjoining North Wales, home of the enormous and somewhat overwhelming Assi Plaza.

Located in a shopping center that already boasts a staggering amount of diversity - on one side, there's a Chinese buffet, a Korean restaurant, an Indian place and a Vietnamese pho parlor all in a row - the 11-year-old Assi is a top-notch Korean supermarket, the type of place with a cavernous kimchi cold case and helpful aisle signs written in dueling English and Hangul. Folks who grocery-shop here also tend to take advantage of the store's built-in food court, which features an Asian bakery, a noodle soup and a sushi stand.

Diners looking to eat outside Assi's immediate environs hook around the corner to visit Koko Korean BBQ, one of a trio of interconnected concepts under the same management. The 'cue spot and the karaoke lounge have been open about seven years; Sang-Hi, serving Korean-style Chinese, is a few years newer. (Everyone loves the chajangmyun, noodles in a Night's Watch-dark black bean sauce.)

Though it uses clean gas grills instead of the charcoal setups coveted by K-BBQ purists, Koko is a traditional operation, one that sees a mixed Asian and American clientele fiddling with delicate strips of bulgogi, mok sal and galbi before and after bites of complimentary banchan, such as spicy cold broccoli, sliced daikon and chewy tofu skin.

If you're following along at home: Along this three-mile stretch of road, it's possible to lunch like you're in Lebanon, drink like you're in Belgium or Berlin with a hearty and immediate Caribbean follow-up, bounce over for a special kind of Seoul food and round out dinner, if you wish, with snacks from several other Asian countries.

Route 63, right here, is also home to the glinting American Star Diner, in the Montgomery Commons Shopping Center - but it's pretty American already.

Drew Lazor has been writing about the local food scene since 2005. His twice-monthly column focuses on unexpected people doing unexpected things in Philadelphia food. If you come across a chef, restaurant, dish or food-related topic that bears investigation, contact him at andrewlazor@gmail.com or on Twitter @drewlazor.

Source: Get your food kicks on Route ...63