A fan of Portugal’s signature sip goes to the source.
Travel
Martinican codfish fritters, Portuguese bacalhau, Bajan plantains, Ukranian pierogi, Long Island wine, Irish cheeses–nope, it’s not our food bucket list. We actually ate all that–and more–last week at Edible Escape, our global travel tasting party at the gorgeous Angel Orensanz Foundation.
Where some vacationers see surf and sand, this sustainable food expert finds local okra, grassfed lamb and the rumblings of an agricultural transformation.. Read the story for more on the island’s shift away from producing sugar crops for export to growing okra and raising grassfed lamb to feed the locals.
In our current issue, Emily Warren digs up five easy and edible excursions from the city–no car required! Read the story to find out how a little public transportation can have you picking apples, touring a maple syrup farm or sampling small-batch spirits in no time.
Chef Patti Jackson traded fresh pasta and rabbit ragu for eight months of brown bread, Irish cheddar and perfectly pulled pints.
The only acid I’ve been dropping is the kind you find in late-summer tomatoes and…
Hop a bus or train for edible excursions that are both carefree and car-free.
Where some vacationers see surf and sand, this sustainable food expert finds local okra,
grassfed lamb and the rumblings of an agricultural transformation.
While other great food cities might rely on their ethnic communities (like Miami’s Calle Ocho) or age-old culinary traditions (New Orleans’ creole cooking), Portland’s status as a food capital is homegrown—it stems directly from its wealth of fresh, local ingredients.
Chef Patti Jackson traded fresh pasta and rabbit ragu for eight months of brown bread, Irish cheddar and perfectly pulled pints.
Enterprising ocean liners lured transatlantic travelers with on-board gardens,
below-deck wine cellars and hundreds of pounds of tongue.
