Travel food – Fennel Confit and Caponata (though for traveling I didn’t use my fancy bento box)
First – you may have noticed that Salty Week didn’t happen. I overestimated my ability/desire to post while making a poster for a meeting, attending that meeting, and attending two graduate school interviews. Lesson possibly learned. Salty week is still to come.
To make up for it, I want to share some tips about eating and traveling from my past year of travel. (According to TripIt + mental calculation of road trips in the past year, I’m at 30,000+ miles. I need to go carbon offset shopping.)
- Know when and what food will be available to you.
Obvious but I’ve only really started doing this recently. A year ago an all day Southwest flight (only peanuts to eat) from Tampa to San Francisco, with a stopover in Chicago during which we couldn’t leave the plane, left me starving and now mindful of these details. Read the rest of this entry »
