Travel

There Are No Polite Canadians When it Comes to Grape-Stomping Glory

Wine in Oliver, B.C. As the grapes squish between my toes, I feel two things: slightly cold and very sticky. But mostly, I’m worried about the clock. This is not exactly old-school winemaking, in which stompers tread slowly and carefully to avoid crushing the seeds, which can ruin the taste of the finished wine. It’s more like an episode of ...

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Fuck Yeah to Australian Breakfast and Getting Things Done

Bacon-and-egg rolls in Canberra Australia is obsessed with quantifying Australianness. I’d argue there’s nothing more Australian than a breakfast of a bacon-and-egg roll with a flat white on the side. Apart from, maybe, a failing government forcing an expensive and unnecessary vote to quell its own internal discord. It’s 2017, and these aren’t the simple bacon-and-egg rolls of our grandparents’ ...

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Fuck Yeah to Australian Breakfast and Getting Things Done

Bacon-and-egg rolls in Canberra Australia is obsessed with quantifying Australianness. I’d argue there’s nothing more Australian than a breakfast of a bacon-and-egg roll with a flat white on the side. Apart from, maybe, a failing government forcing an expensive and unnecessary vote to quell its own internal discord. It’s 2017, and these aren’t the simple bacon-and-egg rolls of our grandparents’ ...

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A Conversation with Jeremiah Tower

Director Lydia Tenaglia’s excellent new film Jeremiah Tower: The Last Magnificent looks at the life of one of the most pioneering and enigmatic chefs in U.S. culinary history. Before the documentary airs on CNN this Sunday, R&K co-founder Nathan Thornburgh spoke with Tower from his home in Mérida about Russian delicacies, learning to drink, and the foolproof kitchen equipment he ...

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“There was No TV and No Women, So We Drank.”

Amari in the Italian Alps Generations of Pedranzinis have herded cows through the Italian Alps, moving them from their winter barn on the valley floor in Bormio up to their high summer pastures near the base of the Forni glacier, following the best seasonal grasses and herbs. I was working on a story about cheese in the region and drove ...

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How to Join Rwanda’s Breakfast Drinking Club

Ikigage in Rwanda Ikigage is a homemade Rwandan beer brewed from the sorghum grain. I had been obsessing over it since seeing some old pictures showing large groups of men and women crowded around canoe-sized wooded troughs sipping the fermented beverage through long cane straws. My friend Fabrice folds his flip phone and looks at me with gentle disappointment. “There ...

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How to Stop Worrying and Love Tequila

Batangas in Tequila As a cool evening fell over Tequila’s central square, kids kicked soccer balls, old couples chatted on benches and I sipped a horchata in the corner, considering the limited options left to me following an afternoon of failure. I was working on a story about the agave market and had spent weeks talking with industry experts and ...

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A Dish So Good It Makes You Mad at All the Other Food You’ve Eaten

Mana’eesh in Beirut It’s my first morning in Beirut, a city that I have longed to visit, and I am standing outside Barbar. It is time to eat mana’eesh. Mana’eesh is a flatbread topped with za’atar—a thyme spice mix—or cheese, or za’atar and cheese, or meat. It sounds simple, but it’s one of those things that you eat once and ...

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