Vancouver's Food Truck Phenomena

Not so long ago, street food was seen as something undesirable and inherently un-cool. After all, why eat from a truck when you could sit down in a proper restaurant? Today, food truck cuisine is a recognized and celebrated part of Vancouver's cultural identity. In fact, food trucks are such an important feature of the urban cityscape that there are even 'foodie tours' designed to give tourists a taste of some of the city's best offerings. You don't have to sacrifice quality for convenience, so don't put your day on hold for a meal. Here are the best Vancouver food trucks to satisfy all your cravings, whenever they may crop up.

Howe Street & Robson Street

You might be surprised to hear that one of the most popular and famous food trucks in Vancouver is a truck that sells grilled cheese. Aside from a made-to-order menu, Mom's Grilled Cheese also features an expansive menu, boasting gourmet grilled cheese sandwiches filled with ingredients such as turkey or meatballs. The cheese pops with flavour, and the bread is always grilled to perfection. Each sandwich is made with love by the friendly staff, truly living up to its moniker of Mom's grilled cheese.

 

Multiple Locations

Everyone's eaten a hot dog from a street vendor before, but how about a Japadog? Japadogs are your typical hot dog, but with a Japanese fusion twist. Instead of staples such as relish or ketchup, Japadogs can be topped with items such as oroshi (freshly grated radish), bonito flakes, seaweed, or shrimp sausage. Since its humble beginnings as a single food cart, Japadog has now expanded to six locations on the West coast area, and even has its own restaurant. If you don't eat at Japadog, you haven't experienced true Vancouver food truck culture. Some flavours are limited to specific carts, so try and eat at every one!

Burrard Street & West Pender Street

Didn't have time to eat breakfast before work? Out for some early shopping and already feeling those hunger pangs? Pop down to the Yolk's food truck for absolutely divine and filling brunch-style breakfast. Freshly-squeezed orange juice, truffle-lemon hash browns, chicken and waffles … you'll want to drop by everyday to try everything on their menu at least once. The Yolk's food truck is only open until 2 PM, so make sure you get there on time!

700 West Georgia Street

With classic favourites such as flavourful butter chicken wraps and aromatic tandoori chicken, it's not hard to imagine that Soho Road is one of the more popular and successful food trucks in downtown Vancouver. Everything at Soho Road, from the yogurt to the sauces, are hand made, and the intensely fresh flavours of each wrap are unforgettable. Crunchy vegetables, mouthwatering spices, juicy meat…each Soho Road wrap is a decadent adventure in both taste and texture.

*Roaming locations

It's rare to find authentic Australian food in Vancouver, and it's even rarer for it to come from a food truck. Aussie Pie Guy sells deliciously satisfying Australian meat pies, handcrafted with the best local ingredients. The pies themselves are rather small, but they are intensely filling; chock full of meat, vegetables, and potatoes, these pies show that bigger isn't always better. Try their signature Shane's pie, or go on an adventure with their rotating special. If you're lucky, they'll have their kangaroo pie in supply!

884 W Cordova Street

A lesser known food truck compared to the others on this list, Chickpea is still definitely worth a visit. Calling themselves "vegetarian comfort food with a Mediterranean twist", their crispy falafels are so tasty, even meat lovers will find themselves coming back for more! Each platter comes with plenty of food, but you never feel bloated no matter how much you eat due to the light and fresh ingredients. Even if you're not particularly hungry, drop by for their refreshing mint lemonade or kefir! They're perfect for the summer heat.

*Roaming locations – check Street Food App in advance

Source: Vancouver's Food Truck Phenomena

Chicago’s 4 Best Food Tours

Photo courtesy of Chicago Pizza Tours

It's no secret that Chicago is a city of serious eats. Deep dish pizza, thick cut steaks, hot dogs and Italian beef fortify us for endless winters and deathly winds.

With loads of choices, both classic and trendy, exploring the city's culinary landscape can be a bit overwhelming. Besides stuffing yourself silly at every top chef emporium, a great way to sample Chicago's food and learn about the city's history is by taking a food tour. Food tours are one of my favorite travel excursions because nothing reflects a place quite like the food that defines it. So whether you're into food history or just enjoy chowing down, there's a Windy City tour for you. Check these out:

Chicago Pizza Tours

First things first. Pizza is as much a part of Chicago as the striking skyline — so a pizza tour is a must. There are lots of Chicago pizza tours, but I like Chicago Pizza Tours because it supplies a broader overview of the city's pizza landscape. You won't just visit the touristy classic pizzerias but also the local neighborhood faves.

READ MORE: A Guide To the Chicago Riverwalk

This pizza tour is the only one that uses a shuttle bus, so you'll glimpse the real essence of Chicago and not just downtown. You'll learn the history of Chicago-style pizza and also sample thin crust and other variations.

My favorite part is the behind the scenes perspective that some pizzerias will offer. You might get to take a look inside the pizza oven and watch some pizza dough being tossed. The places change up, but you always visit four pizzerias and the tour lasts about three and half hours. Do not eat at all before the tour unless you want to be dragging around doggie bags.

Chinatown Food Tour

The thing that many tourists don't get about Chicago is that The Bean, Navy Pier and the Skydeck don't represent authentic Chi-town. To really see the city, you need to explore the neighborhoods, and Chinatown is one of the city's major, if overlooked, enclaves.

Chicago Food Planet's Chinatown food and walking tour remedies the situation, with an engaging and culturally rich tour through the historic neighborhood. What I love about this food tour is that it doesn't just provide five visits to restaurants, but it includes etiquette demonstrations and explanations about the different regional dishes like Cantonese and Szechuan. You'll also visit Chinatown landmarks and cultural sites, so be prepared with comfortable shoes for the three and a half hour walking tour.

Bikes, Bites & Brews

As an avid biker, this tour immediately captured my attention, but even if you're not that into biking, Bikes, Bites & Brews is a great food tour. What makes it so exceptional is that it serves up signature Chicago bites — pizza, hot dogs, cupcakes and beer — and combines it with scenic rides through several neighborhoods. The four-hour ride also guarantees that you'll work off at least some of the food, so that makes it one of the healthiest Chicago food tours.

READ MORE: Classic Chicago Eats: The Silver Palm

Chocolate Tour of Chicago

Chicago's glittering reputation as a foodie capital overshadows the fact that at the turn of the century, it was also the country's confectionary capital. The Chocolate Tour of Chicago explores that sweet history as well as treats from some of the city's best artisan chocolatiers. This two-hour walking tour focuses on Gold Coast dessert shops, so it's not a lot of walking, but I recommend bringing a bottle of water to cut the sugar build up.

Source: Chicago's 4 Best Food Tours

The secret food of Afghanistan

In May 2016, a cookbook on one of the most remote and enigmatic cultures in the world won the title of Best Cookbook Of The Year at the Gourmand World Cookbook Awards.

This surprising accolade paid tribute to the Pamir region on the border of Afghanistan and Tajikistan, an ominous environment of steep cliffs, deep valleys, remote villages and harsh weather. It seems an unlikely place to source award-winning recipes – but With Our Own Hands is far more than just a recipe book.

The ambitious project began in 2009, when PhD student Jamila Haider and her co-author, Dutch ethno-botanist Fredrik van Oudenhoven, met while working in Tajikistan. They instantly discovered a mutual love for the Pamir region and a mutual anxiety for its future. While working on development projects, both scientists had seen the erosion of Pamiri traditions firsthand, with foreign food being favoured over ancestral recipes and young people leaving the mountains withou t plans to return.

The day after their first meeting, the two scientists came across an elderly grandmother while exploring the village of Mun in the Ghund Valley of the Tajik Pamirs. The woman recounted the recipes of her childhood and explained the importance they held for her and the Pamiri people. These recipes had only ever been passed down orally from generation to generation.

"The woman asked us to write down her recipes. That way, she said, she could leave them for her children and grandchildren," Haider said. "The real need for the book became very clear."

Each of the book's 100 recipes is explored through the eyes of the Pamiri people and the history of their homeland, with spellbinding stories of local legends, opium addiction and Soviet influence. Readers will learn that time can be recorded without a clock and that "enough" can be a form of measurement. They will pick up practical tips: how to store meat without a refrigerator, for exampl e, or how to turn plants into medicine.

Special care is taken to explain the relationship between the land and what it produces, and how this remote, hostile landscape is unpredictably perfect for delicious, unique ingredients to grow. Rush-kakht, for example, a type of red wheat used to make Baht (a thick porridge) for Baht Ayom, the Persian New Year, only grows in very specific microclimates in the upper reaches of the Bartang Valley.

"It has a very high sugar content," Haider explained, "and releases its sweetness slowly, creating a distinct, rich and much beloved taste."

The book itself is as vibrant as the people and recipes it describes, with exquisite, intimate photography decorating almost every page. The text is presented in three languages, with Dari (in Arabic script) and Tajik (in Cyrillic) sitting alongside the English. Although the translation process was tough (with Haider having to recruit a "small army" of students to help), the authors knew just how essential it was for the Pamiri people to see their recipes written in their mother tongues.

Five years after meeting the grandmother, Haider and Oudenhoven returned to the region with 1,700 books to distribute to the local people – and finally saw their hard work pay off.

"At first, people liked looking through the photographs, and finding people and landscapes that they knew," Haider said. "But when they started reading it, and realising that these were the names of local dishes and crops, which they had never seen in print before, some of them started to laugh in disbelief! One man told us, 'you have captured our knowledge that before only existed in our hands.'"

Haider recounted how one woman believed the book was so precious that she sewed a bag to protect it in, and keeps it next to her Quran.

"When we hear of Afghanistan or see images of it in the news, we see bombs, and barren deserts with tanks and Talib fighters, or we hear stories of female oppression and inequality," Haider said.

She hopes that this book will help change perceptions of the villages, towns and cities of Tajikistan and Afghanistan, focussing instead on the many cultural riches – and delicious dishes – to be found.  

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Source: The secret food of Afghanistan

Hangzhou serves up food culture

Midnight snacks are provided at Zhongshan South Road Food Street in Hangzhou. (Photo provided to China Daily)

Hangzhou has long been regarded as a city of gourmet food and has a long history of cuisine culture. The dishes have a reputation among foodies for fresh ingredients, elaborate processing and natural flavor. Apart from time-honored restaurants such as Louwailou and Tianxianglou, visitors can visit famous food streets to explore the tastes of the city.

Shenglihe Food Street

Shenglihe Food Street, once in ruins, has grown into a popular destination for food lovers in Hangzhou.

The street, put into operation in 2009, is home to many popular restaurants.

Some small but famous restaurants are also on this street - for instance, Ding's Boiled Mutton. Many Hangzhou residents like to order some boiled mutton and beer here to relax in summer. Some people said it's relaxing to see staff members cutting boiled mutton in the restaurant.

Foodies who are keen on visiting Shenglihe Food Street have to leave home early because there are long lines outside famous restaurants during peak hours.

Gaoyinxiang Food Street

Visitors can find traditional food and newly developed Hangzhou dishes on this street close to the Hangzhou train station. It is an ideal destination for people who have difficulty deciding where to eat.

Weizhai Restaurant and Huangfan'er Restaurant are two good dining choices.

Weizhai Restaurant is the upgraded version of century-old Zhiweiguan, which developed several brands to serve the demands of diners. Popular dishes in Weizhai include Dongpo-style brewed pork and West Lake Vinegar Fish.

It is said that Huangfan'er Restaurant obtained its name from Emperor Qianlong in the Qing Dynasty (1644-1911). Huangfan'er can be interpreted as a place where the emperor takes meals.

The restaurant remains popular in Hangzhou after serving local residents for centuries. Qianlong fish-head soup is a must-order dish of Huangfan'er.

Hefang Street

The street is known for a broad range of food offerings in Hangzhou. Businesses not only offer Hangzhou cuisine but also provide cuisine from other regions.

Hefang Street, also named Qinghe Lane, was an important commercial street in the Song Dynasty (960-1279) and the Qing Dynasty.

People who are interested in learning more about Hangzhou history can visit Hefang Street, and take in a folk performance on the street.

Food lovers will find many Hangzhou traditional dishes such as Hangzhou-style noodles, shrimp and eel noodles, and fried scallion pancakes.

Noodles at Zhuangyuanguan Restaurant are famous in Hangzhou. In ancient China, people who wanted to be the top scorer in imperial examinations would eat noodles in this restaurant. Food prices are relatively high due to the great number of travelers.

Zhongshan South Road Food Street

The 1,400-meter street claims to be the longest food street in China. It is a good option for travelers who want to have some midnight snacks in Hangzhou. The street, with over 100 locally featured buildings and many traditional stores, opened in 2009.

It is famous for wheat snacks developed in the Southern Song Dynasty (1127-1279).

　　

Source: Hangzhou serves up food culture

Florida officials investigating 4 possible non-travel-related Zika cases

Two of the four cases are in Miami-Dade County while the other two are in Broward County. None of the four individuals has traveled to Zika-affected areas. Sexual transmission has not been ruled out.

"We are looking into other modes of transmission. We're conducting this investigation as we would other mosquito-borne viruses, such as dengue (fever)," Mara Gambineri, communications director for the Florida Department of Health, wrote in an email to CNN.

Two of the four cases had been announced last week (one each in Miami-Dade and Broward counties).

Officials are going door-to-door asking residents to provide urine samples and other information in an effort to determine how many people may be infected with the virus. It is possible that someone could unknowingly be infected since 80% of those infected have no symptoms.

If any of these four cases is determined to be an infection transmitted by local mosquitoes, it would signify the first local mosquito transmission of Zika in the continental United States. Federal health officials have said local transmission should be expected, although they don't anticipate that it will be widespread.

"Evidence is mounting to suggest local transmission via mosquitos is going on in South Florida," Tom Skinner, senior press officer at the Centers for Disease Control and Prevention, wrote in an email. "These cases fit similar transmission patterns (of) mosquito borne diseases like chikungunya that we've seen in South Florida in years past."

The CDC is assisting state and local health officials with the investigation in Florida.

As a precaution, the U.S. Food and Drug Administration, which oversees blood safety, has asked blood donation centers in the two affected counties to stop collection immediately until officials can either screen the blood for the virus or implement a process to deactivate it. The same precautions are also being recommended for South Florida counties surrounding Miami-Dade and Broward.

In addition, individuals who have traveled to these two counties are asked to delay blood donation for four weeks after their return. The FDA said in a statement that it is "a prudent measure to help assure the safety of blood and blood products."

See the latest news and share your comments with CNN Health on Facebook and Twitter.

To date, there are 381 cases of the virus in Florida; 53 of them are pregnant women.

As of July 20, the CDC reported 1,404 cases of the virus in the continental United States and Hawaii. None of those cases is a result of local mosquito transmission. Fifteen of those individuals were infected by sexual transmission, and there is one case of a laboratory-acquired infection. (The CDC updates its numbers weekly on Thursday.)

Source: Florida officials investigating 4 possible non-travel-related Zika cases

Australian Charity Donates Uneaten Airplane Food to People in Need

Around one-third of the world's food produced for human sustenance is wasted—and this problem extends to the friendly skies. Passengers often don't touch their in-flight meals, which land in the garbage after the plane lands.

To cut down on waste and help people in need, ABC Brisbane reports that a charity called OzHarvest Brisbane has partnered with several airlines flying in and out of the state of Queensland, Australia, to collect uneaten sandwiches and snacks. They then send the goods directly to more than 800 charities, free of charge.

Founded in 2004, OzHarvest Brisbane collects unwanted food from more than 2000 Australian organizations—including grocery stores, hotels, wholesalers, and business events—then gives it away.According to The Telegraph, the organization recently expanded their scope to include airports.

On average, OzHarvest Brisbane collects between 400 and 900 pounds of untouched food per day within the Brisbane Airport precinct alone. Each day, the charity sends one or two vehicles out to collect the goods, which often come from canceled or delayed flights. Within two hours of picking the food up, it's sent to a social welfare institution. A lot of the meals are unopened entrees from first class, OzHarvest employees say, but almost anything that isn't consumed on an airline can be repurposed if it's not spoiled, and if it's encased within a sealed packet to meet health and safety requirements.

The charity also helps airlines track how much (and which types of) food goes uneaten, and when, so that they can stop providing passengers with excess food. In the future, it wants to sell uneaten hot airplane meals through airport terminal food vendors, since these dishes are reportedly more difficult to load onto and off OzHarvest's collection vehicles.

The company has reportedly delivered 50,671,401 meals to social aid organizations. "We plan on reducing food waste by 50 percent by 2025," OzHarvest founder Ronni Kahn told reporters. "That's the goal."

Source: Australian Charity Donates Uneaten Airplane Food to People in Need

YouTuber Hannah Hart to Star in Food Network Travel Series

Food Network has recently announced that it's ordered a six-episode travel and food series starring YouTube personality, Hannah Hart. Hart will travel and dine out around the country, and will be given a budget of the average price of dining for each city.

Hart is no stranger to a food series. Her claim to YouTube fame was with her web series, My Drunk Kitchen, in which she prepared meals intoxicated. She also wrote a New York Times bestseller, My Drunk Kitchen: A Guide to Eating, Drinking, and Going With Your Gut.

Hart, who considers herself a food enthusiast, told the Hollywood Reporter:

"My life has blessed me with so many wonderful opportunities that my goal is to find a way to make them accessible to all. Food Network is the perfect partner for this endeavor and I couldn't be more proud to call them mine." 

The show is currently untitled and expected to premiere by the end of 2016. It will utilize Hart's online following with online video and social media content accompanying the show.

Source: YouTuber Hannah Hart to Star in Food Network Travel Series

Meet Ranveer Brar, the first Indian chef to have his own food and travel show on Twitter

( Image credit: Ranveer Brar/Facebook )

Thirty-eight-year-old chef Ranveer Brar , who is best known for judging Masterchef India , hosting various TV shows including Food Tripping and Breakfast Xpress, is now taking social media by storm with his new culinary project.

In what is a first for an Indian chef, Brar is premiering the first season of his one-of-a-kind food and travel video show titled #RanveerOnTheRoad on Twitter.

This season will see Brar travelling through Australia and discovering local cuisine and their legacy for his viewers.

The show which is in collaboration with Twitter India and Tourism Australia will consist of a total of 40 episodes, each not more than three minutes long, spread through a period of 15 weeks.

"I want to share my joy of travel and discovery through the show. The idea is to showcase unseen, unheard aspects of places and people through a chef 's eyes," said Brar, while describing what he aims to achieve from the show.

From bustling markets in Adelaide and Sydney, to sipping wines at the vineyards of Barossa Valley, each episode will unearth a hidden food story that's as much about gastronomy, flavours and history, as it is about the heart and soul of the place and the people behind them.

These bite-sized videos will be tweeted by Brar to his whopping 347k followers every Tuesday and Thursday at 11 am starting from July 21. The chef will also be online for half an hour after the launch of every episode to answer his followers' queries and share behind-the-scenes stories from the destination and its people.

(Image credit: Ranveer Brar/Twitter )

On the decision behind choosing Australia for the first season, Brar said that it was 'the diversity, the produce and the respect for ingredients' that stood out for him. In th e first season, he will also be seen talking to Masterchef Australia judge Matt Preston and cooking with the runner-up of Season 1 of the show, Poh Ling Yeow.

Infact, Brar is excited to give his viewers some memorable food and wine stories, intense conversations around food and an extensive study of Australian food.

Echoing his sentiments, Keya Madhvani, Head of Lifestyle and Culture Partnerships, Twitter India says the micro-blogging site enjoys collaborating with Brar to bring interesting content on the platform.

(Image credit: Ranveer Brar/Twitter)

"We first worked with chef Ranveer earlier this year in March for the #TasteOfAus trip to Australia in collaboration with Tourism Australia. He sees phenomenal engagement and enthusiasm on Twitter with his 300,000+ followers and fans, so we worked with him to fine-tune this concept of a video food and travel show, and it has final ly come together in an incredibly unique and compelling way. This is a first of its kind experiment across the globe, as far as an episodic video show on Twitter goes, and it's something we're very excited about," she added.

Elaborating on the reason behind launching this first-of-a-kind Twitter video food show, Madhvani states that though tweets can say a lot in 140 characters, but videos can say even more- especially with food.

"In the last year, video consumption on Twitter in India has grown by 400%, and globally we've seen a 150x increase of people sharing video on the platform- so the timing made sense."

Watch Episode 1 here:

Watch Episode 2 here:

To watch the episodes, all you have to do is head over to @ranveerbrar on Twitter. Brar is directing and editing the episodes himself, his Sydney-based friend, Charulatha Menon is shooting them. In the upcoming seasons of #RanveerOnTheRoad, Brar will be travelling to Mauritius and Turkey.

Source: Meet Ranveer Brar, the first Indian chef to have his own food and travel show on Twitter

A food-lover’s tour of ramshackle (but charming) Lisbon, Portugal

Just as I was an expert picnicker as a young backpacker, I'm now an older backpacker — who is packing a little extra taste and money — so I find myself seeking out "foodie" meals these days. For those of us who are no longer a fill-your-tank type of traveler, Lisbon is a great foodie destination. Perched on the sunny Atlantic coast of Portugal, it's a ramshackle but charming city proud of its tasty delicacies and heavenly wines.

One of Lisbon's recent claims to foodie fame is the transformation of its traditional farmers market into a gourmet food circus. The Mercado da Ribeira is the place to join the young, trendy and hungry crowd grazing among a wide variety of options and then convening at communal tables in the center.

This venerable market survives in one half of the industrial-age, iron-and-glass market hall, while the other half has been taken over by "Time Out" magazine, which invited a couple dozen quality restaurants to open stalls here (I resist calling this historic market by its new commercialized name, "Time Out Market"). Five big-name Lisbon chefs run a row of stalls, serving fine fish and steak sandwiches, fresh seafood, pastries and Portuguese-Italian ice cream. Wine and beer take over separate stalls in the center. I even found affordable "percebes" (barnacles), a local delicacy, at several seafood stalls. The food here is unique, and the energy is palpable.

At a trendy food circus like this, eating on disposable plates and at long, noisy picnic tables is far from romantic, but the quality and prices are unbeatable. The nearby "Pink Street" (Rua Nova do Carvalho), lined with clubs and bars, is lively late and just two blocks inland, making Mercado da Ribeira a perfect stop before an evening stroll through Lisbon's nightlife.

In addition to this trendy market scene, Lisbon offers foodies wine-bar "picnics." It's an easy and affordable way to pick up some delightful plates of fine cheeses, meats, and seafood to match the local wine and port. Wine bars are popular all over Mediterranean Europe. For about $20 per head, you can eat well in style, and learn about local cuisine.

On my recent visit to this salty seaside capital, I discovered the classy Lisbon Winery wine bar. This casual little spot has a passion for the best Portuguese wines, cheeses and meats. My charming waitress, Adriana, thoughtfully explained an artful arrangement of finger food served on a sleek wooden slab — the perfect presentation for a modern gourmet experience. It was sightseeing for my taste buds, as she walked me through rich olive oils, smooth wine, creamy sheep's milk cheese and spiced sausage. Along with its quality local cuisine, this wine bar has cork walls, a 500-year-old cistern under glass flooring and traditional "fado" music playing in the background; it's a perfect storm of Portuguese culture.

After savoring the specialties at Lisbon Winery, I headed two blocks away to a friendly new bakery that serves the favorite local custard pie. Manteigaria Fabrica de Pasteis de Nata is simply the best place in town for "pastels de nata" — a tasty pie that's a cheap capper to a "foodie's picnic." The key here: They only serve one treat and constantly churn the lovable little pies — and they must be eaten "hot-out-of-the-oven." Watching their bustling little kitchen is a treat in itself.

Foodie culture can be intimidating to navigate alone. Several Lisbon companies offer three- to four-hour tours that introduce aspiring foodies to Portuguese culture while filling your stomach at the same time. These groups are small, the teaching is great, and — when you figure in the cost of the meal — the tours are a solid value. Inside Lisbon leads travelers through five to six short, tasty and memorable stand-up stops and offers another walking-and-eating tour that ends with a ferry ride across the bay to sample seafood. My recent food tour treated me to "bacalhau," dried and salted cod that's served a reputed 365 different ways, and "carne de porco a Alentejana" — an interesting combination of pork and clams — one of Portugal's unique contributions to world cuisine.

I love how Europeans embrace their food culture with such expertise, passion and abandon. After a busy day showing me Lisbon's delights, my Portuguese guide, Alex, shared what she calls "heaven in a glass" — a 55-year-old white port wine. As she swirled the amber aperitif in her glass, a proud smile swept across her face. This is the kind of pure cultural joy we experience as we get to know different lands and different people. Finally taking a sip, Alex sighed, "A vida e boa." Life is good.

SLEEPING: Hotel Metropole oozes elegant 1920s style throughout 36 carefully appointed rooms in a prime location (splurge, www.metropole-lisbon.com). Residencial Florescente rents 68 comfortable rooms on a thriving pedestrian "eating lane" (moderate, www.residencialflorescente.com).

EATING: Lisbon Winery offers quality port and food tastings in their wine bar (Rua da Barroca 9, tel. 351/218-260-132, www.lisbonwinery.com). Renovated Mercado da Ribeira highlights Portuguese gastronomy in a casual setting (Avenida 24 de Julho 49, tel. 351/213-461-199). Manteigaria Fabrica de Pasteis de Nata is the place for custard pie (Rua do Loreto 2, tel. 351/ 213-471-492).

GETTING AROUND: Lisbon's color-coded subway system is a delight to use. Take advantage of the reloadable Viva Viagem transit pass, which works on the subway, funiculars, trolleys, buses and some trains.

TOURIST INFORMATION: www.visitlisboa.com.

Source: A food-lover's tour of ramshackle (but charming) Lisbon, Portugal

A Brilliant New Use For Leftover Airplane Food

Here's your round-up of need-to-know travel news and daily delights.

Plane food may be something of a pain point for travelers, but one company is using it to change the lives of those less fortunate.  OzHarvest Brisbane is working with airlines to take unused and untouched food from first class and donate it to numerous charities in the area. [ABC]

According to Boeing, an additional 30,850 new pilots need to enter the workforce each year for the next two years, in order to keep up with both the new planes on order as well as the increased demand for air travel. [Bloomberg]

From lowlands to highlands, and everything in between, a trip to Scotland deserves a spot on everybody's bucket list. Here are 30 things you must do while you're there. [Business Insider]

Elon Musk is at it again, this time with a plan dubbed, "Master Plan, Part Deux," that includes a fleet of self-driving vehicles ranging from electric buses to semi trucks. [Tech Insider]

Lindsey Campbell is the Audience Engagement Editor. You can follow her on Twitter and Instagram at @lyndzicampbell.

Source: A Brilliant New Use For Leftover Airplane Food

Food Network Orders Travel Series With YouTube Star Hannah Hart (Exclusive)

9:30 AM PDT 7/25/2016 by Natalie Jarvey

Food Network is going into business with YouTube star Hannah Hart. 

The cable network has ordered a six-episode travel and food series starring the comedian. The currently untitled project, which is being eyed for a late 2016 release, will see Hart travel to and dine out in different cities across the country, but there's a catch. She will have a limited budget determined by the average price to dine out in each city. 

The series will leverage Hart's skills in growing large online and social audiences and will be accompanied by online video and social content that will span Facebook, Twitter, Snapchat, Instagram and the Food Network website. 

Food Network is a natural home for Hart, who rose to fame on YouTube with cooking series My Drunk Kitchen. The series began in 2011 with Hart indulging in a few adult beverages while sharing her cooking tips. In the years since, her YouTube channel has amassed 2.5 million subscribers and nearly 248 million total views. 

Hart has also gone on to write New York Times best-seller My Drunk Kitchen: A Guide to Eating, Drinking, and Going With Your Gut and to star in several films, including digital release Camp Takota and the upcoming Lionsgate comedy Dirty 30. 

Hart said that while she doesn't consider herself a "food expert" she is a "food enthusiast" who loves to eat and travel. "But most of all I love to share my experiences," she continued. "My life has blessed me with so many wonderful opportunities that my goal is to find a way to make them accessible to all! Food Network is the perfect partner for this endeavor and I couldn't be more proud to call them mine." 

Food Network is the latest television net to see opportunity in the millions of young, engaged viewers who flock to YouTube and its roster of homegrown stars. E! aired one season of The Grace Helbig Show starring Hart's close friend and frequent collaborator Grace Helbig, and MTV aired a docuseries with singer Todrick Hall. Netflix has also waded into the YouTube waters, picking up shows featuring online talent Colleen Ballinger and Cameron Dallas. 

"We share the same mission Hannah has built her own brand success on, creating engaging and entertaining content for our viewers," said Kathleen Finch, chief programming, content and brand officer at Food Network owner Scripps Networks Interactive. "The deep connection viewers of all ages, especially millennials, have to food and food-adjacent content makes Food Network the perfect place for Hannah to continue to explore her own food adventure, and we are excited to see all that comes from this organic convergence of the digital and television landscapes as we continue to deliver (together) what audiences are craving." 

The series is produced by Morgan Spurlock and Jeremy Chilnick's Warrior Poets along with Hart, who is repped by UTA, and Linnea Toney, who oversees development and production at Hart's Harto Media. The series will go into production later this summer. 

Source: Food Network Orders Travel Series With YouTube Star Hannah Hart (Exclusive)

Walt Disney World Travel Planning Q&A: How to Save Money by Bringing in Food

One of our favorite ways to save a few dollars on a Walt Disney World vacation is to pack food for the days snacks or even a small meal. Disney does allow guests to bring in food and beverages as long as you don't bring in any glass containers or alcohol. Here are a few tips for your travel planning:

Use one of the locker rentals (usually located just inside the front gate) so you don't have to lug your food around all day or bring a portable food cooler into the park (just make sure it is smaller than 24″ long x 15″ wide and 18″ high). We like our backpack cooler (like this one from Coleman). If one cooler isn't big enough, bring two. There's no limit to what you can bring in as long as it doesn't violate other guidelines. We think Disney's food policy is pretty generous.

We like to bring snacks that survive well in heat. Cookies, crackers, boxed refreshments, and water. Rice crispy treats tend to hold up well if you want something sweet to snack on during the day.

Etiquette once you're in the park:

If they are available, use any table at a quick service location. But avoid the busy times where guests who are paying for food at that location might need a table. Tomorrowland Terrace and Tortuga Tavern are seasonal restaurants and often have available seating. Always dispose of your trash when finished.

Getting food options:

Use a delivery service like Garden Grocer or Amazon Prime Now to send food to your hotel room. Time it right and its waiting for you upon arrival.

Uber or Lyft it to the nearest store to your hotel. Take a Disney Bus to Disney Springs and then catch a rideshare to Publix which is just a few blocks away.

If you're renting a car or hiring a towncar for your trip from the airport to your hotel, you can stop at one of the Grocery Stores on your way. Here's a Google Maps search for Publix grocery markets.

Finally, each DVC resort has a little store in it, which is a good place to find snacks or drinks, even sandwich makings or frozen entrees. Get on a bus or boat to Boardwalk Inn then walk across the street to the Speedway gas station, which has a small store with drinks and snacks for much cheaper than you'll find at one of those DVC stores.

When it rains we use the backpack cooler to keep our camera and other personal items dry. It's also handy for bringing home a sweet confectionery treat at the end of your day.

Do you like to bring food with you on your Walt Disney World visit? What are your favorite snack to bring?

Get a no-obligation Walt Disney World vacation quote from The Disney Blog's authorized Disney travel agent (email).

Please note: We're taking new Disney Vacation Q&A questions in the comments of this post. We may contact you directly or use them for the subject of a future Disney Travel Planning Q&A post. Thank you.

Source: Walt Disney World Travel Planning Q&A: How to Save Money by Bringing in Food

Global food trends for travellers

Ben Groundwater goes global in his search for the tastiest dishes.

A vendor prepares freshly steamed crab at an outdoor market in South Korea. Photo: Flash Parker

A selection of kimchi at a market in South Korea. Photo: Will Robb

Ms P's food truck in Austin, Texas. Photo: Kylie McLaughlin

Taco stand, San Cristobal de las Casas, Chiapas, Mexico. Photo: dbimages / Alamy

A diverse selection of colourful spices used in Sri Lankan cuisine, Galle, Sri Lanka. Photo: Peter Stuckings

A moveable feast in the Middle East. Photo: Patrice Hauser

Souk El Khir, merchant in Marrakech. Photo: MAISANT Ludovic / hemis.fr

Fast food cart selling snacks on the beach at sunset, Mexico. Photo: Paul Kennedy

Colourful spices are a feature of Sri Lankan cuisine. Photo: Peter Stuckings

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Blame Anthony Bourdain. Or  MasterChef,  or Luke Nguyen, or Manu Feildel, or Adam Liaw, or any one of the hundreds of travelling chefs and  gourmets who have begun bringing the world of food to our televisions, seemingly 24 hours a day.

Australians have become obsessed with finding good food when they travel, thanks in no small part to the saturation of exotic cuisine being beamed into our lounge rooms. And it's not just the classic destinations, either, like France, Italy and Spain, that we're into anymore. Rising stars such as Peru, Korea, Morocco, Portugal and Myanmar, among others, have begun catching the attention of the gastronomically and travel obsessed.

"There is no doubting the impact the food and travel media has had in the past 10 years," says Erica Kritikides, the food product manager for Intrepid Travel, which runs global Real Food Adventure tours. "People are being exposed to so many different cuisines that they're not familiar with.

"The other driver is our local dining scene in Australia. We've got a lot of really great chef advocates that have made people more conscious of cuisines outside the mainstream, plus we have such a multicultural community who are also inspiring people to look more deeply into their food cultures."

If you love to travel, love to eat, and are ready to try something new, then these next frontiers of food should be on your list.  

CEVICHE WITH A SMILE: PERU

It's strange that there are so few Peruvian restaurants in Australia, because this South American cuisine is taking the world by storm. From the classic ceviche – fish cured in citrus juice – to lesser-known dishes like tiradito (a spicy fusion of ceviche and sashimi), causa (layered potatoes and meat), chicharrones (fried pork belly), and aji de gallina (spicy chicken stew), Peruvian cuisine is as diverse as it is delicious.  "There's an amazing mix of influences in Peru," Kritikides says. "You have ancient Incan culinary techniques, you've got "chifa" cuisine, which was created when there was an influx of Chinese immigrants in the 19th century, there's Japanese influence, you've got Spanish influence … Food is a great way to get a sense of how the country has evolved."

It's also worth noting that three of the world's top 30 restaurants in the annual  World's 50 Best Restaurants are in Lima: Virgilio Martinez's Central Restaurante (No. 4), Mitsuharu Tsumura's Peruvian-Japanese fusion Maido (No. 13), and Gaston Acurio's fine-diner Astrid y Gaston (No. 30).

CLASSIC DISH Ceviche: seafood cured in citrus juice.

WHERE TO EAT IT Restaurant Fiesta in the town of Chiclayo does an amazingly good version (restaurantfiestagourmet.com).

MOREperu.travel; intrepidtravel.com

STREETS AHEAD: MYANMAR

After a long period of turmoil, Myanmar is once again welcoming visitors who are drawn by its historic cities, its temples and stupas, its rivers and lakes, and its cuisine, a blend of Chinese, Thai, Indian and indigenous flavours.

"One of the great things about Myanmar is the uniqueness of its markets," says Jennifer Wilkinson, owner of tour company Epicurious Travel. "Getting out on a boat in Inle Lake and going to see the floating vegetable gardens is amazing. People haven't necessarily seen that before."

The dining out scene in Myanmar is constantly evolving, and while many tourist-focused restaurants still offer bland versions of Thai cuisine, there's real value in hitting the streets and finding what the locals eat.

"One of the country's best-known dishes is mohinga, which is rice vermicelli noodles in a fish-based broth with onion and garlic," Wilkinson says. That's a classic breakfast dish. Then they do a lot of barbecued food on the streets, which is more Chinese style. There's also deep-fried things like samosas, so there's that Indian influence as well."

CLASSIC DISH Mohinga, the fishy noodle soup.

WHERE TO EAT IT Search the street stalls of Yangon to find the best of this breakfast staple.

MOREepicurioustravel.com.au

SEOUL FOOD: SOUTH KOREA

It's not easy being overshadowed by your neighbours, but when your neighbours are China and Japan, it's understandable. Those are two extremely well-known food cultures, which might explain why Korean cuisine has flown largely under the radar.

That is, until now. Word is getting out that there's some amazingly good food in Korea, and it's both affordable and approachable.

Want comfort food? Try bibimbap, a dish of rice topped with meat, pickled vegetables, kimchi, chilli paste and egg, cooked in a stone bowl. Or how about tteokbokki, rice cakes cooked in spicy soybean sauce? Or street food: Korean-style fried chicken, or battered vegetables, or Chinese-style dumplings?

The highlight of the country's cuisine, however, is Korean barbecue. This is social eating at its finest, as groups of family and friends gather around a hot grill and cook meat to their liking, before wrapping it in a lettuce leaf with onions, kimchi and chilli paste and wolfing it down. Pair it with a Hite beer, and you're doing things right.

CLASSIC DISH Bibimbap, the Korean fried rice.

WHERE TO EAT IT Grandma Yu's (Bukchang-dong 12-2, Jung-gu, Seoul) is a local favourite.

MOREvisitkorea.org.au

TAGINE DREAMS: MOROCCO

There are so many reasons to travel to Morocco, but the reason you'll want to return will be the cuisine.

"Slow food is not a gimmick in Morocco," Kritikides says. "It is absolutely their way of life. So many dishes take so long to prepare."

And they're worth the wait. Moroccan cuisine has been influenced over hundreds of years by the settlers who have arrived on the country's shores. "You've got Moorish influence," Kritikides say.  "But then there's also Spanish, Berber … there's a really interesting French influence as well."

Moroccan food is defined by couscous, the handmade, steamed balls of semolina that are served with almost every meal, but there's more to the nation's cuisine than that. This is a place of intense spices, of dishes laced with cumin, cinnamon, turmeric and paprika. It's the sour hit of preserved lemons, the nutty goodness of olive oil, and the comfort food of the tagine: a cooking vessel and a way of life.

CLASSIC DISH Kefta tagine, a stew of meatballs and tomatoes.

WHERE TO EAT IT La Maison Arabe (lamaisonarabe.com) in Marrakech brings fine-dining to traditional Moroccan food.

MOREvisitmorocco.com; intrepidtravel.com

TACO TIME: MEXICO

If the first words that come to mind when you think of Mexican food are "Old El Paso", hang your head in shame. There's so much more to this country's cuisine than dodgy taco kits, and adventurous travellers are discovering the rich mix of flavours and textures that makes up the typical Mexican's day.

"The best experience you can have, definitely, is 'tacos al pastor' on a sidewalk in Mexico City," Kritikides says. "You find the longest queue, and you know it's going to be good."

Tacos al pastor is a dish that combines Mexican flavours with shawarma-style meat introduced by Lebanese migrants. A huge slab of pork is marinated in chilli and pineapple juice, then grilled, sliced, and served on a tortilla with onions, salsa and coriander.

But don't stop at tacos. In Mexico you'll find chilaquiles, a breakfast dish of tortilla chips soaked in salsa and topped with shredded chicken and queso fresco. You'll find mole poblano, the rich sauce of spices, chillies and chocolate. You'll find Spanish influence, indigenous influence, and more.

CLASSIC DISH Tacos al pastor.

WHERE TO EAT IT These pork tacos are best sampled at a tiny shop like the 55-year-old El Huequito (Pennsylvania 73, Benito Juarez) in Mexico City.

MOREvisitmexico.com; intrepidtravel.com

HOPPERS TO IT: SRI LANKA

You know a nation is passionate about food when it invents a way to be eating pretty much all the time. Welcome to the culture of "short eats", a Sri Lankan term for taking small amounts of food, often just bite-sized pieces, and spreading their consumption over an entire day.

Sri Lankans love to eat. They also love to make other people eat, a sign of a hospitable nation that aims to please. Aside from those short eats – the streetside snacks of pastries, mutton rolls, fish patties, rotis and Chinese-style spring rolls – Sri Lanka is also famous for kottu roti, a stir-fried dish of shredded bread, egg, meat and spices, and hoppers, sour pancakes filled with sambal, eggs, or curry.

"Sri Lanka is a fantastic place to travel to eat for a lot of reasons, but firstly it's very manageable in terms of size, so you can do a lot," Kritikides says. "It's got quite distinct areas: you've got the central region where tea is grown, you've got fantastic seafood in the south, great street food in Colombo, and spices growing everywhere."

CLASSIC DISH: Hoppers, the sour pancakes.

WHERE TO EAT IT: Upali's (65 CWW Kannangara Mawatha, Colombo) does some of the country's best.

MORE:srilanka.travel; intrepidtravel.com

FOOD OF LOVE: PORTUGAL

"I can wrap up Portuguese culture in two words," says Filipa Valente, a Lisbon local who runs Taste of Lisboa Food Tours. "What we have is 'soul food'. We have fantastic ingredients, and people can cook very well, but the secret ingredient for Portuguese food is love. It's the dedication that people take cooking, baking and then serving. It's very much soul food."

While it would be easy to assume Portuguese food is the same as Spanish, there are differences. Where the Spanish have tapas, the Portuguese have "petiscos": small servings of food that have to be eaten with a fork or spoon, or mopped up with crusty bread. We're talking meaty broths, or snails fried in olive oil, or octopus barbecued over coals.

Petiscos are an evening tradition. Lunch, meanwhile, is a lengthy feast of soup, meat, vegetables, fruit, and sugary sweets. "When it comes to serving food, we are never in a hurry," Valente says. "We want people to feel at home. For Portuguese people, food is our best way to express our feelings."

CLASSIC DISH: Bacalhau. "It's dry, salted codfish and it's an obsession," Valente says. "We have at least 365 recipes; one for every day of the year."

WHERE TO EAT IT: Ze da Mouraria (R. Joao do Outeiro 24, Lisbon) is a favourite among Lisbon residents.

MORE: tasteoflisboa.com

TRUE GRITS: UNITED STATES

Say what? American food? Burgers and fries? Pizza? Um… burgers and fries?

Admittedly, in many parts of the US it can be hard to steer clear of a food pyramid that resembles more of a golden triangle of fatty, cholesterol-filled goodness: pizza, burgers and fries.

But the American food scene is undergoing a renaissance. From the fusion food trucks of the Pacific north-west to the global restaurant scene of New York, to the creole and charcoal obsession in the south, this is a country with a huge amount to offer lovers of a good meal.

While the adaptations of foreign food in the US are often great – Tex-Mex, Korean-Mex – it's the original, unique dishes of the nation's south that should really interest travellers. We're talking shrimp and grits, biscuits and gravy, collard greens, chicken fried steak, boiled crawfish, and the king of southern cuisine: the barbecue. Happiness truly is a slab of smoked brisket.

CLASSIC DISH: Southern-style barbecued meat.

WHERE TO EAT IT: Every southern state claims to have the best barbecue, but you can't miss Louie Mueller Barbecue (louiemuellerbarbecue.com) in Taylor, Texas.

MORE: visittheusa.com

MIDDLE FEAST: ISRAEL AND PALESTINE

It's easy to think of this troubled part of the world as a tale of two cultures, but as soon as you see what's for dinner, that notion will disappear forever.

"You're eating food that comes from Syrian traditions, from Druze traditions, Jewish traditions, Moroccan traditions, Armenian traditions, eastern European traditions … It's so diverse and interesting," Kritikides says. "It's a place where so many people coexist, and you see that through its cuisine."

What can you expect to find in Israel and the Palestinian Territories? Try shakshouka, the dish of baked eggs and tomatoes, or kanafeh, the Nablusi dessert of sweet cheese and semolina. And then there's tahini, hummus, falafel, shawarma, Jerusalem-style bagels, Arabic breads, halva, and pickled vegetables.

The only string that binds all these disparate flavours and cuisines together is their freshness and quality, as well  as the love that goes into preparing them.

CLASSIC DISH: Mujadara, a mix of rice, lentils and crisp fried onions that's a staple in the Arab world.

WHERE TO EAT IT: Azura (Ha-Eshkol St 4, Jerusalem), a small but perennially popular restaurant in Jerusalem's Mahane Yehuda market.

MORE:intrepidtravel.com; goisrael.com

DISHY DESTINATIONS: FIVE OF THE CLASSICS

FRANCE

Tourists have been visiting France with the sole purpose of eating pretty much since the advent of the croissant. And with good reason. It's not just the food that's great about France, but the food culture: the sidewalk cafes, the cozy brasseries, the Michelin-starred fine-diners and the tiny wine bars. Magnifique.

ITALY

If you manage to visit Italy and not gain a couple of kilos… well, you're doing it wrong. This is, after all, the home of pizza, pasta, arancini, risotto, parmigiano-reggiano, prosciutto, gelato, and about a million other delicacies that every Italian knows intimately, and is convinced that their mothers cook best.

THAILAND

It's all about street food in Thailand – cheap, delicious street food. We're talking noodles tossed in a wok, or savoury omelettes laced with oysters and cooked to order, or lemongrass-scented sai krog sausages roasted over hot coals, or chicken skewers drowned in satay sauce. Hungry?

INDIA

Thanks to the ubiquity of Indian restaurants, travellers are already well versed in the cuisine when they arrive. But what comes as a surprise is how regional Indian food is. From the vegetarian thalis of the south to the rich, creamy curries of the north, a journey through India is a journey through a whole continent's worth of good food.

JAPAN

There's no such thing as a bad meal in Japan. Food is taken so seriously in this country, each dish treated with such care and attention, that you really can't go wrong. That's probably why this has long been such a popular destination for foodies, who appreciate that shared love of an amazing meal.

GOOD FOOD GUIDES: FIVE OF THE BEST ESCORTED TOURS

FRYING PAN ADVENTURES, DUBAI There's far more to the Dubai food scene than three-star restaurants run by famous chefs. In the traditional Deira neighbourhood, Arva Ahmed takes hungry travellers through the full gamut of Middle Eastern eats, from Lebanese to Palestinian, Yemeni to Egyptian. See fryingpanadventures.com

EATING ITALY, ROME These hugely popular food tours take travellers away from Rome's touristy Centro Storico and to the suburb of Testaccio, which has some of the best gastronomy around: pizza, bruschetta, cheese, cured meats, suppli, and the city's best carbonara. See eatingitalyfoodtours.com

GOURMET MARAIS, PARIS This four-hour wander through Paris's best preserved medieval suburb is a movable feast. You'll eat pate and cured meats, drink wine and brandy, snack on macarons, and get to know the myriad alleyways and squares of the Marais. See urbanadventures.com

LIMA HOME COOKED, LIMA Some of Peru's best food is cooked in people's homes, and this is your chance to try it. This Urban Adventures tour takes gourmets into a typical Limena home to learn to make (and eat) ceviche, causa, pisco sours, and more. See urbanadventures.com

TASTE OF LISBOA, LISBON Filipa Valente's tours of her  home town take in some of Portugal's best cuisine, as well as offering a chance to get to know the Mouraria neighbourhood. The seven stops include tastings of "petiscos", and treats like the famous Portuguese tarts. See tasteoflisboa.com

Ben Groundwater grew up in a country town in Queensland, where Chinese food meant beef and black bean from the bain-marie, and Indian food meant you'd gone insane. He has since worked as a cook and travelled the world, however, developing a passion for a diverse range of cultures and cuisines. 

The story Global food trends for travellers first appeared on The Sydney Morning Herald.

Source: Global food trends for travellers

Desperate for food, middle-class Venezuelans eagerly await reopening of Colombia border

Caracas, Venezuela –  Colombia and Venezuela are said to be settling the final touches to reopening their border crossings, as Venezuelans eagerly await the green light to cross over for a few hours and purchase some of the products that are now luxury items in the socialist country — soap, sugar, toilet paper, wheat flour, sanitary towels for women.

Isis Vivas, a 64-year-old retired school teacher in the western state of Lara, will embark in a 12-hour drive to Cucuta as soon as the Simon Bolivar Bridge is cleared.

She said sugar and wheat to prepare arepas, a national food, are at the top of her shopping list.

Vivas is planning the trip with three lifelong friends: a former colleague and a tour bus driver for the last 10 years, a lawyer, and a Colombian with knowledge of the border area who will serve as guide.

"We plan to leave in the afternoon, arrive there in the morning and return at noon," Vivas told Fox News Latino.

They are traveling on a 40-seat bus which they expect to fill out, at 13,000 bolivars for the roundtrip ride (around $13 at the current black market exchange rate).

All border crossings between the two countries were indefinitely shut down last year amid allegations of Colombian paramilitary hostilities against Venezuelan forces, added to the fact that according to Venezuelan officials the rampant smuggling of food and medicines from Colombia was partly to blame for the increasing scarcity.

Since Vivas and her friends posted the ad offering the grocery shopping trip on different social media sites earlier this week, the response has been overwhelming.

"I alone have received more than 150 calls of people interested in making the trip," Vivas said.

"They also phoned from farther places from Cucuta, like Caracas, Valencia (Carabobo) or Maracay (Aragua)," referring to cities that are several hundreds of miles from the border. 

"As long as they come to Barquisimeto, they can travel with us," she added.

The retired teacher said they are not trying to make a profit nor take advantage of Venezuela's current situation. They are just looking to help as many people as possible, she said.

"The 12,000 bolivars are to rent the bus and the rest is for a snack that we will hand out during the trip," Vivas told FNL.

Twice this month – on July 10, and July 16-17 – authorities opened the Simon Bolivar crossing and adding both occasions some 180,000 Venezuelans crossed it to buy food, medicines and other basic goods.

On July 17, 53-year-old Luz Marina Uribe made a one-and-a-half-hour trip from San Cristobal, Tachira, to look for her blood pressure medicine.

"In the last three months I had to take garlic and other natural remedies," she said.

While Colombia has become the new popular destination for understocked Venezuelans, it is not the first. For months now, upper-class Venezuelans have been traveling to Aruba and other countries nearby to buy products.

But the plane tickets are expensive and just a small fraction of the people can buy them.

Colombia is now emerging as the option for the middle class.

"I bought 24 toilet paper rolls for 8,500 bolivars ($8.50), three liters of oil for 4,500 ($4.50) and one kilogram of sugar for 1,600 ($1.60). That's half the price of bachaqueros (illegal resellers) in Venezuela," Uribe told FNL. 

Just in those three products she spent almost 15,000 bolivars, which is Venezuela's monthly minimum wage.

She said her situation is sometimes beyond pressing: her job doesn't allow her to spend an entire day in the food lines, but she doesn't have enough money either to pay bachaqueros either.

So for someone like her who lives not far from the border, Colombia is a life saver.

It's not the case for people from lower classes, who can't afford market prices and will only eat if they get lucky in long lines for subsidized food or the government provides them with monthly food allocations. 

Franz von Bergen is a freelancer reporter living in Caracas.

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Source: Desperate for food, middle-class Venezuelans eagerly await reopening of Colombia border

This is Where You Should Travel if You Want to Eat for Cheap

© Photo by Bridget Muckian Photo by Bridget Muckian Like all of us here at Spoon, we worship food. Then there's some of us that just want to travel for the sake of making our tummies happy. With a student budget, there's only so much we can do and being cheap is a must. Forget the Michelin Star restaurants, forget the hefty food prices. Just go to one of these countries and you'll never be hungry because you'll find a good meal for £5.30 or less. So for the love of food, where should one travel to?

Peru

Peruvian cuisine is unlike any other as the food in Peru draws influences from all of the distinct cultures that have settled there. While it still remains loyal to the local ingredients and cooking style, Peruvian cuisine over the years has transformed itself into a beautiful mixture of European, South American/indigenous and Asian culture. This in turn definitely satisfies people of different taste buds. If you're feeling a bit adventurous, try out the native guinea pig dish that's a staple in rural Peru.

© Photo courtesy of Wikipedia.org Photo courtesy of Wikipedia.org Moldova

Moldova is a tiny European country surrounded by Romania and Ukraine. It can be said that many of their foods have been constantly influenced by their neighbours. This tiny country also sits on very fertile land which produces a lot of fruits, vegetables and grain. Hence, much of their cuisine deals with their local produce. Be sure to try sarmale (stuffed cabbage leaves) or Mămăligă (a maize porridge similar to Italian polenta), which are some of the most popular dishes in both Moldova and its neighbouring Romania. As one of the poorest countries in Europe, travelling here for the food will not break the bank.

© Photo by Annie Lin Photo by Annie Lin Malaysia

If you ever ask me why I'm proud to be a Malaysian, I'll give you a 30-minute lecture on how amazing Malaysian food is. Being a multicultural country, we embrace different ethnic cultures and make them our own. The best part about being a multicultural country is definitely the fusion of amazing ethnic food at cheap prices. I never go hungry in Malaysia as I can literally get a meal here for less than £1.50.

© Photo courtesy of Jonathan Hood on Flickr Photo courtesy of Jonathan Hood on Flickr Bolivia

Bolivia, also known as the "Tibet of Americas" is one of the most remote countries in South America. Despite its remoteness, Bolivia is a country that is thriving in the food scene. You'll surely be able to find amazing traditional delicacies at low prices in the high altitudes of La Paz—the highest administrative capital in the world.

#SpoonTip: Don't forget to try out the Bolivian locally-cured llama meat when you're there.

© Photo courtesy of sophiasglobalfoodchallenge.wordpress.com Photo courtesy of sophiasglobalfoodchallenge.wordpress.com Pakistan

Pakistani cuisine is very similar to North Indian cuisine. Unlike their Southern counterparts, the food is heavily meat-oriented and is derived from Central Asian and the Middle Eastern cultures. Much like Northern Indian cuisine, the food still incorporates yogurt making the flavour of their dishes both sweet and sour. Pakistani cuisine varies on the region, making your trip to Pakistan never boring as each region will surprise you one way or another.

© Photo courtesy of @bell_nanthicha on Instagram Photo courtesy of @bell_nanthicha on Instagram Thailand

Thailand is also another country too good to ever pass up. Thailand is no stranger to many foreigners as a cheap getaway location but what enchants the taste buds of many foreigners is their delicious Tom Yum Goong. You can find this wonderful spicy dish at almost any corner of the street and the best part of it all, it's priced at insanely cheap prices. Let's say £1.50 - £2.30 and your stomach filled be filled.

© Photo courtesy of ANG SHERPA on Flickr Photo courtesy of ANG SHERPA on Flickr Nepal

Looking for food at greater heights? Well, Nepal is just the country for you. Besides being a hiker's paradise, the Nepalese cuisine is a blend of the surrounding culture—Tibetan and Indian—making their usual meal based around lentils and rice. No doubt, their cheap local meals will give you that extra push when trekking the Himalayas.

© Photo courtesy of Phallnn Ooi on Flickr Photo courtesy of Phallnn Ooi on Flickr Cambodia

Cambodian cuisine is often overshadowed by its foodie neighbours such as Thailand and Vietnam. But what makes this country stand out is its love for rice. Unlike the rest of the countries in the region, rice is so significant that Cambodians actually say "Nyam bai howie nov?" ("Have you eaten rice yet?") as a form of greeting. If that isn't a reason to travel to Cambodia, I don't know what is. Cambodia also has plentiful freshwater fish from the Southeast Asia's largest lake—Tonle Sap—so you won't go hungry here.

© Photo by Eunice Choi Photo by Eunice Choi India

Having the lowest cost of living in the world, you'll no doubt find cheap eats in India one way or another. I must say, Indian food is one of the most colourful I've ever seen. Known for their heavy usage of spices, the flavours of India will surely captivate your tummy. That means, you have no excuse but to try all the curry.

© Photo by Keni Lin Photo by Keni Lin Vietnam

Amidst the throng of endless motorcycles on the streets, Vietnam is a haven for those who love slurping on amazing rice noodles—Pho—and those whose mouths water over tasty and healthy spring rolls—Goi cuon. Want cheap beer? Look no further as Vietnam's local beer usually cost no more than £2.30. Do note that you have to be ready to squat on the low stools like the locals because that's how they do it in Vietnam.

© Photo courtesy of Michael Sean Gallagher on Flickr Photo courtesy of Michael Sean Gallagher on Flickr Tunisia

Tunisia is home to a combined delicacy of Mediterranean, desert dwelling food with hints of French influence. Tunisian dishes often include Mediterranean ingredients but you'll find that their dishes still base themselves off local ingredients such as semolina to make couscous—their national dish—and harissa which is a hot chilli pepper paste. The country's use of harissa has made Tunisian food known to be the spiciest within the North Africa. So to all my spice-loving friends, you know where to go for cheap spicy food in this region.

© Photo courtesy of arvind grover on flickr.com Photo courtesy of arvind grover on flickr.com Sri Lanka

Sri Lanka has a long history of being an island-nation placed in between the East and the West. Because of this, it's been said that various cultures have left a piece of themselves here. The country has taken in all of these influences to make lovely mixtures of curry alongside the island-nation's essentials—seafood and coconut. This makes Sri Lankan cuisine stand out on its own as it shows a colourful array of food and flavours.

© Photo courtesy of The New York Times Photo courtesy of The New York Times Indonesia

If you're ever looking for a quiet and isolated place to enjoy good food, Indonesia's the place. That being said, you'll have to forego the populated islands like Sumatra and Java. Instead, venture to the less crowded islands from the Lesser Sunda Islands (besides Bali), Western Papua and Sulawesi, where you'll find an array of local food, distinct from each island.

Source: This is Where You Should Travel if You Want to Eat for Cheap

Travel tips help seniors, families enjoy summer

Wearing comfortable shoes and clothing make walks more enjoyable for loved ones. Photos courtesy of Oakwood Common

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When you're caring for senior citizens, summer travel and family gatherings don't have to be put on hold.

Marcia Filek, geriatric care manager of Senior Care Solutions in Allen Park, advises caregivers how they and their loved ones can have an enjoyable experience.

"With a little extra planning, attending a special event or taking a summer vacation can be fun for everyone," Filek said.

To ensure seniors have a healthy and safe time, consider these helpful tips:

•Medications: Have a complete list and schedule of needed medicines, including those taken on an as-needed basis; ensure proper storage and refrigeration if required.

•Food and drink: Help maintain proper nutrition with favorite foods and snacks for the trip along with plenty of fluids for warmer weather.

•Clothing: Pack comfortable and loose fitting clothes that can be easily laundered if needed, as well as sweaters, jackets and comfortable shoes. For those with memory issues, kee p some form of identification with them.

•Mobility: To prevent stiffness and possible blood clots, consider frequent stops if driving, and encourage them to wiggle their feet and legs if traveling by air or car; take along adaptive equipment such as walkers, wheelchairs, and others as needed.

•Activities: Take along activities your loved one enjoys including books, cards, music, and other favorites.

•Relaxation: Help them maintain a regular routine that includes rest or quiet time. Continued...

•Children and pets: Family gatherings often include children and pets. Be mindful as they can be a tripping hazard for your aging loved one, but encourage them to engage as much as comfortable for them as it can be very rewarding for all involved.

Senior Care Solutions also helps caregivers with seniors who are unable or not willing to travel.

"We are able to provide at home care up to 24 hours a day for short- and long-term stays," Filek said. "While caregivers are traveling, we can also provide recommendations for temporary respite care for their loved ones, available in conveniently located senior living communities. No matter what the choice, vacation and relaxation time is important for everyone — caregivers and loved ones."

Source: Senior Care Solutions

When you're caring for senior citizens, summer travel and family gatherings don't have to be put on hold.

Marcia Filek, geriatric care manager of Senior Care Solutions in Allen Park, advises caregivers how they and their loved ones can have an enjoyable experience.

"With a little extra planning, attending a special event or taking a summer vacation can be fun for everyone," Filek said.

To ensure seniors have a healthy and safe time, consider these helpful tips:

•Medications: Have a complete list and schedule of needed medicines, including those taken on an as-needed basis; ensure proper storage and refrigeration if required.

•Food and drink: Help maintain proper nutrition with favorite foods and snacks for the trip along with plenty of fluids for warmer weather.

•Clothing: Pack comfortable and loose fitting clothes that can be easily laundered if needed, as well as sweaters, jackets and comfortable shoes. For those with memory issues, keep some form of identification with them.

•Mobility: To prevent stiffness and possible blood clots, consider frequent stops if driving, and encourage them to wiggle their feet and legs if traveling by air or car; take along adaptive equipment such as walkers, wheelchairs, and others as needed.

•Activities: Take along activities your loved one enjoys including books, cards, music, and other favorites.

•Relaxation: Help them maintain a regular routine that includes rest or quiet time.

•Children and pets: Family gatherings often include children and pets. Be mindful as they can be a tripping hazard for your aging loved one, but encourage them to engage as much as comfortable for them as it can be very rewarding for all involved.

Senior Care Solutions also helps caregivers with seniors who are unable or not willing to travel.

"We are able to provide at home care up to 24 hours a day for short- and long-term stays," Filek said. "While caregivers are traveling, we can also provide recommendations for temporary respite care for their loved ones, available in conveniently located senior living communities. No matter what the choice, vacation and relaxation time is important for everyone — caregivers and loved ones."

Source: Senior Care Solutions

Source: Travel tips help seniors, families enjoy summer

You Don’t Need to Travel to Vegas to Try Celebrity Chef Michael Mina’s Food

With Stripsteak Waikīkī opening next month, the celebrity chef is offering free bites of his cuisine from a food truck today and tomorrow.

By Catherine Toth Fox

Published: 2016.07.20 11:15 AM

Celebrity chef Michael Mina is opening his third Stripsteak restaurant in the International Market Place on Aug. 25. But you can try his food for free today and tomorrow at four Honolulu locations. Photo: Courtesy of the Mina Group

You don't have to travel to the Mainland to sample celebrity chef Michael Mina's food, or even spend any money.

The award-winning chef and owner 27 restaurants in the Mina Group—with a Stripsteak opening at the newly renovated International Market Place in Waikīkī on Aug. 25—is offering a free preview of his cuisine from a food truck today and tomorrow at four Honolulu locations.

Today, the food truck will serve between 11 a.m. and 1 p.m. at Bishop Square on Alakea and Beretania streets and from 4 to 7 p.m. at the Honolulu Farmers Market at the Blaisdell Concert Hall lawn. Tomorrow, it will be back in downtown, from 11 a.m. to 1 p.m. on the corner of King and Punchbowl streets, then from 4:30 to 9 p.m. at Makers and Tasters, 1011 Ala Moana Blvd.

On the menu are bite-size versions—all for free—of cheeseburger sliders with Maui onions, barbecue pork spare ribs with spicy pineapple relish and charred Mexican corn, and chilled shrimp and onaga bowls. You can also sample Mina's version of a Hawaiian Punch with guava, orange, papaya, pineapple and liliko'i juices and coconut milk horchata.

Last summer Mina participated in the Kapalua Wine & Food Festival. Here's what he served: a tomato- and cocoa-dusted seared bigeye tuna. Photo: COURTESY OF Melissa Chang

The 8,600-square-foot Waikīkī location on the third-level of the International Market Place will be the third of Mina's award-winning Stripsteak restaurants to open. A modern American steakhouse, it will serve contemporary American fare with a focus on all-natural certified Angus beef and American Kobe cuts of beef cooked over mesquite wood. Other specialty entrées and small plates include citrus-steamed fish served with yard-long beans and scallions; five-spice pork belly with tempura oysters and a black-pepper soy glaze; the Lūʻau Feast Seafood Tower with king crab, whole lobster, oysters, clams, shrimp, sashimi, nigiri and poke that can feed up to six people; the Robata Skewer Plate with tomorokoshi (grilled corn on the cob), butabara (pork belly) and tsukune; and Michael's lobster pot pie with brandied lobster cream, veggies and black truffle.

The Waikīkī restaurant will be helmed by executive chef Benjamin Jenkins, a graduate of the New England Culinary Institute who has spent more than 15 years on Mina's team. His last post was executive chef of Michael Mina restaurant at the Bellagio in Las Vegas.

Mina isn't new to Hawai'i. Last year he participated in both the annual Hawai'i Food & Wine Festival and the Kapalua Wine & Food Festival on Maui.

Mina, who honeymooned in the Islands, says he visits Hawai'i an average of three times each year, twice with family. He says the Stripsteak restaurant here will be different from the two other locations. Expect some locally sourced meat, "sashimi, poke and nigiri sushi" alongside small sharable plates.

Mina says the menu reflects the clean eating trend so it's possible to focus on greens and top-quality protein but also get a traditional steak and salt-baked potato. As for local dining trends, he's excited to see the continuing evolution of menus, first from the iconic chefs Alan Wong, Roy Yamaguchi and Sam Choy, and now from others branching out including Wong alumni Michelle Karr-Ueoka and Wade Ueoka. "They're not standing still," he says.

When he's not cooking, he's got a few Island favorites: "I love the concept of plate lunch."

And he's happy to start the day with mangoes:  "I just sit down and eat mangoes for an hour. I love tropical fruit. I love the balance of acid and sweet."

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 READ MORE STORIES BY CATHERINE TOTH FOX
Source: You Don't Need to Travel to Vegas to Try Celebrity Chef Michael Mina's Food

Chimpanzees that travel are more likely to use tools

Three chimps engaging with the honey hole experiment in Kibale National Park. Andrew Bernard

Traveling can be an eye-opening experience for chimpanzees, forcing them to become more innovative. 

According to a study published Tuesday in the journal eLife, well-traveled chimpanzees are more inventive when it comes to devising tools to get access to food. 

This is believed to be because travel creates a need for more high-energy food, which in turn forces chimpanzees to improvise new ways to collect it.

The scientists arrived at these findings by analyzing 7 years of field experiments where 52 chimpanzees had to try to get honey from a hole in a wooden log. The limited amount of honey in the hole made it necessary for chimpanzees to use a tool, like a folded leaf or a stick, to get it out. The primates that only used their fingers to get to the honey didn't have much success.

The researchers found that the primates that interacted with the log and used tools to get to the honey were generally those that had travelled more than average in the previous weeks and those that had eaten fewer ripe fruits.  Those that were better-fed and less well-travelled didn't seem as motivated to get to the honey.  

In other words, the well-traveled primates had a more genuine and immediate need to replenish their energy, so they improvised tools to get to the delicious honey. 

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Source: Chimpanzees that travel are more likely to use tools

Meet the animals that travel farther than any other

We all know that getting from A to B can be a slog, but spare a thought for the animals that cover thousands of miles each year in pursuit of food, shelter and mates. Many of these trips make Frodo's journey to Mordor look like an afternoon stroll.

It is tricky to pin down the animal that makes the longest journey, for two reasons.

First, some animals make their journeys in stages, so you can get bogged down in arguments about exactly what constitutes a "journey". Is it more impressive to do 2,000 miles in 2 runs, or 1,500 miles continuously? Exactly.

Secondly, travelling on land is not the same as travelling at sea, or in the air. For example, aerial and marine animals can get a helping hand from strong winds and currents, while land animals do everything under their own steam.

So the ultimate traveller is partly a matter of opinion. But these are the contenders. Let's start in the sea.

Whales clock up some serious mileage on their seasonal migrations. Grey whales were previously thought to be the record holders, but their title was snatched in 2007 by humpback whales. A study tracked them travelling at least 5,160 miles (8,299 km) between Costa Rica and Antarctica. This is the longest migration of any mammal.

The annual movement of caribou 2,982 miles across North America is the current record holder for terrestrial migration

However, the whales have been topped by a fish: specifically, the great white shark. One female – delightfully, nicknamed "Nicole" – was recorded swimming around 11,100 km (6900 miles) from South Africa to western Australia, and then back again within nine months.

Even more impressively, a female leatherback turtle was similarly followed on a journey of 12,744 miles (20,500 km) from its Indonesian breeding ground to feed off the Pacific coast of the US by researchers from the National Oceanic and Atmospheric Administration, US.

A huge variety of li feforms in the ocean follow seasonal patterns of movement, but some cover great distances daily. These journeys take place at night as plankton and fish move vertically from the safety of the deep ocean to feed nearer the surface. But tracking tiny sea creatures is a big challenge. Scientists investigating the phenomenon are hoping sound can help them understand these underwater commuters.

What about land animals?

On land, wet and dry seasons prompt the looping 1,800-mile (3,000km) mass migrations of blue wildebeest in East Africa.

That is an impressive trip, but the annual movement of caribou 2,982 miles (4800km) across North America is the current record holder for terrestrial migration according to the Guinness Book of World Records.

The ruby-throated hummingbird has an estimated flight range of around 1,400 miles

Yet these journeys are naturally restricted where the land meets the sea. For ultimate travel freedom, you need to take to the wing.

One of the most visually appealing migrations is that of monarch butterflies, which fly 2,500 miles (4,000km) from Mexico to Canada, and back each year. Similarly, in exceptional summers painted lady butterflies can travel from the deserts of north Africa to the Arctic Circle on a round trip of 9,300 miles (15,000km).

The appropriately-named globe skimmer dragonfly is considered the insect with the longest migration route, possibly exceeding 11,100 miles (18,000km) as they travel from India to east Africa and back. But like the butterflies, these insects are ephemeral and cannot withstand the entirety of such journeys. Instead, the full annual trek is covered by successive generations.

When it comes to epic journeys as individuals, birds are the ultimate champions.

Even the smallest species are capable of magnificent feats. For example, the ruby-throated hummingbird has an estimated flight range of around 1,400 miles (2,200km) according to a 2016 study of its au tumn migration between the eastern US and Central America. Not bad for a bird that weighs less than a nickel (5g).

The entire annual journey of a baueri bar-tailed godwit is about 30,000km [18,500 miles]

At the other end of the scale, the wandering albatross – arguably the biggest flying animal on Earth – can cover more than 9,000 miles (5,500km) in a single trip. These birds can easily beat Phileas Fogg's challenge: one was tracked circumnavigating the globe in just 46 days.

This is largely thanks to their unique cruise control. Using a process known as dynamic soaring, the albatrosses travel using much less energy than wing-beating flight, making long distances a doddle.

In terms of furious flapping, though, the bar-tailed godwit is the one to watch – or satellite tag.

"The entire annual journey of a baueri bar-tailed godwit is about 30,000km [18,500 miles]," explains US Geological Survey biologist Lee Tibbetts. "This journey is completed in t hree non-stop flights over the course of about 20 days of flying."

"The three flights are from non-breeding areas in New Zealand or eastern Australia to staging areas in Asia, from Asia to breeding areas in Alaska, and then from Alaska back to New Zealand," says Tibbetts. "The longest of these flight legs is the one from Alaska to New Zealand and the record for migration distance of it is 11,800km [7,300 miles]."

We are all wondering if long-haul migrants can survive without intact staging areas where they can fatten up

Tibbetts and her colleagues are studying the migration routes of bar-tailed godwits, amid concerns for the future of these long-distance fliers.

"The migration strategy of the bar-tailed godwit only works if their stopover areas can provide enough fuel for their long flights… That is why there is so much recent concern over the destruction and degradation of staging sites in Asia and changes to wetlands and mudflats worldwide from climate change." 

"We are all wondering if long-haul migrants can survive without intact staging areas where they can fatten up enough to fly on and to breed. Early indications are that the birds are not adapting fast enough, as measured in survival rates and declining population sizes," she warns.

Similar cycles of feeding and breeding fuel the world's longest migrations. Two in particular put all other air-mile records in the shade.

First is the figure-eight route of the sooty shearwater as it travels up to 40,000 miles (64,300km) a year between breeding grounds in New Zealand and feeding sites as far north as Alaska. Researchers have suggested that the birds are helped on their way by global wind patterns.

The birds had witnessed midsummer in both hemispheres

Then, in 2011, scientists fitted trackers to Arctic terns nesting in the Netherlands. When they collected the data loggers a year later, they made an astonishing discovery about where the terns had f lown for a break from the winter weather.

The average total migration distance was more than 30,000 miles (48,700km) from Europe to Antarctica. The birds had witnessed midsummer in both hemispheres, and totalled an average of 55,900 miles (90,000km) travel outside of the breeding season to do it.

Richard Phillips of the British Antarctic Survey in Cambridge, UK is a member of the team that revealed this incredible journey. He explains that the seasonal availability of resources is likely to be driving the terns' epic migration.

"The short answer must be that the benefits outweigh the costs," he says. "Here, they regain body condition and replace worn plumage in preparation for the next breeding season."

But a puzzle remains. Not all Arctic terns migrate these huge distances, with some staying closer to their own pole.

The average total migration distance was more than 30,000 miles from Europe to Antarctica

"It's intriguing that the Dutch terns m igrated so far to the east, whereas birds from Greenland and Iceland travel considerably shorter distances," says Phillips.

"There may be a founder effect, [for example:] Arctic terns in the Netherlands are descended from initial colonists that were longer-distance migrants."

"Or there may be selection for a more easterly migration strategy because the additional costs of flying further are offset by the advantages of avoiding competition from the large numbers of birds from other populations that winter in the Weddell Sea."

It is not only birds that nest in the Netherlands that have a love of long distances. In June 2016, researchers from Newcastle University in the UK revealed evidence of an arctic tern flying from the Farne Islands off the Northumberland coast to Antarctica, extending this record-breaking migration to 59,600 miles (96,000km).

That is a long way to go to beat the crowds at the beach.

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Source: Meet the animals that travel farther than any other