Well, here we are! Gearing up for our first big road trip. May the odds be ever in our favor! We have a lot to do, but I’m never too busy to connect with friends.

I was chatting with a lovely friend of mine, Hari, who graciously taught me about Vishu: a local harvest festival he celebrates, complete with the delicious dish called “Sadya“.

“These traditional festive recipes, that combine different flavors, are a symbolic reminder that one must expect all flavors of experiences in the coming new year, that no event or episode is wholly sweet or bitter, experiences are transitory and ephemeral, and to make the most from them.”

Vasudha Narayanan

Image courtesy of Ramesh NG.

It got me thinking about travel, the trials and tribulations we will encounter, and also why I adore trying local cuisines.

I love discovering new foods all around the world, to taste what everyone around the globe does. I realized it’s one way I feel connected to the greater universe, to the spirit of humanity that brings us together to celebrate, to create jubilant moments and appreciate the abundance we are lucky enough to enjoy.

So, that brings me to one of my travel goals: to sample the local dishes from every region, and learn the history of local cuisines.

I was lucky enough to start last week, when we flew to New York for a long overdue birthday trip (originally planned for April, 2020!) — a scrapbook post is forthcoming from that lovely snowjourn.

What’s Next?

Houston, Texas


I am so looking forward to this food fusion! Texas’ state dish is chili, apparently. Hot peppers? Venison? Beans? Count me! Woe to my partner, parrots, and puppies for the small space we will be sharing, if you catch my meaning. 😀

Southern Desserts

Pecan pie is the state dessert! I’m also looking forward to trying fruit-filled kolaches for the first time, and I’m sure Jason is itching to try a slice of what Wikipedia calls the “poor man’s pecan pie”: peanut butter pie.

Bring on the chili con carne, tamales, and enchiladas! I’m sure I’ll sample some barbeque as well, as that’s a southern staple, but I can always come back!

TBD, New Mexico

We will only be passing through, but there’s no way I’ll pass through New Mexico without stopping for some green chili–the spicier the better. It tastes like the favorite parts of my childhood, amplified!

The state cookie of New Mexico is called a Biscochito–while I hesitate here because I am not a huge fan of star anise, I may aim to pick some of these up to nibble one while we drive.

Denver, Colorado

Today I learned that Colorado has no state foods! What?! Well, that’s certainly disappointing, especially since when people think, “Colorado”, they often think “Rocky Mountain Oysters”. I won’t be going out of my way to find these, but hey, if I stumble across them, why not?

Image courtesy of Wally Gobetz

I wonder if Jason will split a pair with me.

I grew up in Denver, so I will of course make a snowjourn to my favorite local breakfast burrito haunt, Santiago’s. If I can swing it, though, I’ll try to find some antelope, deer, or perhaps even… chicken-fried prairie dog.

Yes, you read that right.

That’s a connection to my own personal history, though. For me, this connects me to my late Uncle Bill, who I recently learned has a scholarship named after him from the Colorado Trappers and Predator Hunters Association: The Bill Rogers Memorial Wildlife Scholarship. He passed away when I was in my teens, and I’ve been alive without him longer than I got to know him.

But goodness, I was lucky to know him.

“The stove is the shrine where I convene with my ancestors.”

-Adam Ragusea

Food is culture.

There’s history woven into every local delight, from the Datil Peppers of St. Augustine to the Doro Wat of Ethiopia–two of my absolute favorite foods, rich and rife with a history.

Every bite is a window into the history of human struggle, connection, and culture from which each of us originates.