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4 reasons why new food is awesome

3 Aug

1) New food is a hot commodity

You can’t get new food anywhere. I mean, c’mon, I’ve had a lot of food in my life. It’s not every day I can get my hands on something I’ve never tasted!

2) It’s exciting and mysterious

I love surprises. I love not knowing what something will taste like, or even what’s all in it. The thrill of experiencing the hustle and bustle of a new city is on par to tasting that city’s specialty dish (mmm!).

The meal on my flight to Japan might have been more mysterious than exciting…

3) You can more fully experience small details

Think of meeting a someone new. You say hello, shake hands, maybe ask a few general questions. Five minutes into your conversation, you’ve judged whether or not you like them. If you do, you talk longer and discover a smidgen of their past, their favorite places to hang out and other details that make them unique. Accordingly, when you spy a new food, you scope it out. Give it a cautious sniff and inspect its ingredients. Then you take a bite. If you like it, you eat more, and as you do, you experience its notes of flavor fully and form adjectives for certain characteristics of it in your mind. Granted, you might learn more about a food each time you eat it, but that first bite has your total attention, allowing you to fully enjoy the details.

4) It tells about a country’s identity

In nearly every culture, meals are a time for community. What get-together doesn’t have food in the mix? A lame one, believe you me. If you want to call up that friend you haven’t seen awhile, you ask her to meet you for coffee or at a deli. Why? Food lightens the mood. We’ve been trained to associate food with good feelings (aka, coffee and friendship). Since food is such an important part of everyones’ lives, the things a person eats tells you a bit about them.

I’m not sure what this snack says about me…

Why do you enjoy new food?


Yogurt is taking over the world

12 Apr

A few weeks ago, I told you about the world’s (and my!) coffee obsession. Today we’ll learn about another food item that spread all around the world. Yogurt! Although yogurt doesn’t exactly cause as much excitement as coffee, I, for one, love it.

My yogurt adoration picked up steam when I got a job at Pinkberry. Every time I worked a shift, I was allowed one free cup of frozen yogurt. It was my first experience with tart yogurt, although I was a moderate fan of Yoplait at the time, which is more sweet and fruity.

Another factor in my yogurt love was my five-month stint in Eastern Europe. A normal breakfast drink there is creamy tart yogurt. When I returned home, I missed it so much that I made my own jogurt. Essentially, that entails boiling pasteurized milk, mixing it with live active culture yogurt and letting it sit out for 12 hours. My mom thought I was going to die.

One of my favorite breakfasts - yogurt parfait!

After researching several countries through this blog, I found out a lot of other people are crazy about yogurt too! In fact, it’s next to impossible to go anywhere in the world where they do not consume yogurt.

Here are some interesting varieties of this delicious, nutritious food item:


Called skyr, Icelandic yogurt is strained of all its water content to create a thicker consistency (it’s similar to Greek yogurt, which has become popular in the U.S.).

West Sumatra

Dadih yogurt is made from water buffalo milk and fermented in bamboo tubes.


Tibetan yogurt is made from yak milk!

The Balkans

Jogurt is often made into cold soup with cucumber, olive oil, salt or dill. It’s usually a side dish.


Jordanians salt their yogurt, dry it into chunks and call it jameed.


Raita is yogurt seasoned with cilantro, mint or other herbs and mixed with vegetables such as cucumber and onions. The mixture is served chilled and works as an antidote for spicy Indian dishes.


This doesn’t really count, but I had to include it. Pepsi came out with a new flavor of cola that they sold only in Japan. It was called Pepsi White, “pepsi and yogurt flavor.” This didn’t catch on. I wonder why…

Do any of these international yogurts catch your eye (or stomach)?

Coffee: an international obsession

1 Mar

Strong. Complex. Fruity. Mellow. Earthy.

What do these words have in common? They all describe coffee! Today, instead of featuring one country, I’m featuring one dish…well, one drink, to be exact. Coffee is the most popular beverage in the world, after all, with more than 400 billion cups consumed each year, so I think it qualifies for a post of its own.

People drink coffee from South America to Russia, from Madagascar to Australia. What makes this drink so universally popular? For one, it’s cheap. It also makes mornings less of a drag, and its high amount of caffeine is proven to be addictive.

Yet it’s more than the caffeine that keeps people sipping. A good cup of coffee can brighten your mood, make your day better and put you in a new state of mind. Drinking coffee with friends is a great way to deepen relationships. There is a sort of laid-back coffee culture that says, “You are important, and other things can wait.”

As you can tell, I am a coffee fan, and I love making it in different ways. Here are a few ways I brew:

"All-American" drip coffee maker

This is an easy way to make enough fresh coffee to share with friends. Mine has a built-in bean grinder, which is also time-efficient. It even has a timer function that allows me to prepare the coffee the night before, then have it fresh and waiting for me on early mornings. I don’t know about you, but it’s much easier getting out of bed if I can already smell my cup o’ joe waiting for me!

French press

French presses have become another popular option of making coffee in the U.S. All you have to do is pour your pre-ground coffee into the cup and put on the lid. After a few minutes (I like to wait four), you press the plunger down, which captures the grounds in the bottom of the cup so you can drink your coffee ground-free!

Italian espresso maker

This little guy makes less coffee than the French press, but it’s also a lot stronger. First you fill the bottom section of the pot with water, and then insert a little bowl of finely ground coffee over it. You then heat it on the stove, causing the water to rise into the top section and end up as delightfully smooth espresso.

Turkish coffee pot

Sadly, I don’t own my own Turkish coffee pot, but I hope to one day. This picture is of my friend’s pot I borrowed in Hungary. Turkish coffee is more “hardcore” than others. All you have to do is mix ground coffee and water together in your pot, then heat it up on the stove. At a certain magical point (after you have some foam, but before it’s boiled!), you take it off the stove and enjoy! The result is wonderfully rich and strong coffee, but some people object to the grounds that remain at the bottom of the cup. I, however, most emphatically do not object, and miss Turkish coffee with a passion.

I recently viewed a poll asking if Americans would eliminate their favorite food or drink from their diet if they discovered it might reduce their lifespan by a year. 57% said they would not. I am the 57%! (See what I did there?). I would not give up coffee even if it made me die at age 86 instead of 87. Would you give up your favorite food or beverage for a (slightly) longer life?

Visiting Poland through rogale

9 Feb

Having grown up in a relatively new country, I am always amazed by the astounding and rich histories of other countries in the world. The United States has a remarkable and courageous past, but it simply hasn’t been established long enough to rival the age of older countries. Last year I was in Macedonia while reading a Bible passage about the Apostle Paul traveling to Macedonia. How crazy is that? Our country we’re “visiting” today is Poland, and its history is no exception, dating back to the 900’s.

I have to admit that I never thought much about Poland until I had the lovely opportunity of living with a Polish woman for five months. She was proud of her background and frequently spoke about her homeland. And she brought multiple jars of food her grandmother made by hand – pickled cabbage, mushrooms and cucumbers.  I realize this might not sound appealing, but I promise that pickled cabbage is surprisingly appetizing and flavorful.

The main flavor in my international food this week, rogale cookies, is less dubious than cabbage – butter! No one can question the tastiness of butter. Plus, rogale are pretty simple to make. The version I made called for a filling of chopped nuts and dried cranberries. The filling is spread onto triangles of dough and then rolled up into crescents. When I took the rogale out of the oven, they were flaky on the outside and gooey in the middle. I could easily eat three in one sitting!

Rogale are Polish, but foremost they are Jewish. Sadly, when I (and most Americans) think of Poland, I remember Hitler and the oppression of the Jewish people there. Even the main tourist attractions convey this: Auschwitz, one of the Nazi’s largest concentration camps, and the former Jewish ghetto, a small area in Warsaw where all Jews were forced to live while under Nazi rule.

But Poland is more that, with stunning mountains, lakes and national parks. It is also full of beautiful old buildings, monasteries and churches. Just looking at pictures of old Polish buildings online makes me want to jump on a plane headed there.

Random Fact: Apparently another popular tourist attraction in Poland is what they call Milk Bars. When I first read this, I was excited, conjuring up images of different flavored milks and possibly yogurt. However, a Milk Bar is merely a cheap cafeteria started in the communist days. “Milk” is in the title because the original fare was mostly inexpensive dairy products. Still, these historical cafes are few and far between, so if you ever have the opportunity to dine in one, I would encourage you to do so!

What’s the biggest draw of Poland for you? The beautiful landscape? The rich history? The historical buildings?