At the Lorsbucher Thal, in the city of Frankfurt, I walked through the underground cellar that houses both an impressive collection of apple wine and a small museum to the craft. Wooden barrels six feet in diameter and fiberglass tanks that look like miniature submarines take up most of the space, while the world’s largest collection of apple wine, according to the owner, takes up only a few shelves along one wall.
In my soup, letters from the alphabet floated next to an iguana’s foot. I ate the prefix and the toes; flesh and noodles were soft like that of a chicken boiled to destruction. Following that first bite of blue-gray skin and foot–after I had used my tongue to segregate the little bones from the meat–I took a sip of my Amstel Bright. Read more
It was our second night on Oahu and we were trying to find a place to eat, but without reservations nabbing a walk-in two-top required an hour wait. And with a hungry baby and a pregnant wife, the wait just wasn’t doable. And for Waikiki’s subpar food, it was inconceivable. In fact, I lost some grasp on reality when a line, fifty people long, extended from the hostess stand of the Cheesecake Factory and traveled down the block. In what world did people line up for the Cheesecake Factory?
(Note: This piece was originally published in an in-flight magazine. After I had read and approved the final version, someone decided to change direct quotes, armed only with a thesaurus. For example, the forager I was traveling with said, “I love to caper [a specific flower bud].” That was, for some reason, changed to “I love snatch them.” Since I loved the story and want to correct the record, here’s the story about foraging Aruba (with my original language). There will be capers and capering, and snatching, too, but in the correct contexts.)
When people reconnect to the places that they had visited, perhaps they recall a panorama or an encounter with a local, a new adventure explored or a cultural performance experienced. For me it’s usually a dish. On my visit to Hawaii, when I had visited Oahu, Maui, and the Big Island, the three dishes that continue to bring me back to those distant islands are served below. Read more