Ten iconic foods of summer, and where to find them

by Laurel Miller on

Aah, summer. A time for the beach, pool parties, lazy days…and sheep cheese? While many foods are undeniably the essence of summer–watermelon, peaches, and anything grilled come to mind–there are plenty of edibles not identified as seasonal foods.

Most of my favorite things to eat just happen to peak in summer, so I decided to compile a list of both the obvious and not-so. Even the most dedicated city-dweller can find these foods with minimal effort. Farmers markets abound in major metropolitan areas, as do specialty food shops and local produce-focused grocery stores and food co-ops. Just look for the most local product where things like tomatoes or corn are concerned; they degrade quickly, and summer produce is all about freshness.

1. Cherries
I used to work for an organic peach and cherry farmer at several Bay Area farmers markets. Each year around this time, customers would start getting antsy, wanting to know when the first cherries of the season were coming in.

I understood. I also eagerly await their all-too brief appearance. Sweet cherries have a wide growing range, from the Pacific Northwest and Southwest to the Rockies. But Traverse City, Michigan, gets the title of Cherry Capital of the World. Their famous National Cherry Festival is July 2-9th, but should you miss out, there are U-picks pretty much everywhere cherries are grown. FYI: Most tart (“pie”) cherries are grown in Michigan.

[Photo credit: Flickr user dr_knox]2. Copper River Salmon
The first shipment of this Alaskan treasure hit the tarmac at Seattle-Tacoma Airport on May 17th. While season and availability depend upon how stable the fishery is during a given year, May 15th to mid-June is when you can usually find this succulent, deeply-flavored species on menus and in the marketplace. If you’re feeling really motivated, take an Alaskan fishing expedition. However you procure it, treat it gently and prepare simply, so you can best enjoy this most fleeting and precious of wild ingredients.

3. Corn
“Knee-high by the Fourth of July.” The first time I heard that old-timey phrase, I was driving with a chef through the verdant farmland of Southern Wisconsin. As with cherries, people get really amped up over the imminent arrival of sweet corn. U-picks and farm stands are a way of life in Cape Cod and other parts of the Northeast (how can you have a clam bake without fresh corn?). And “fresh” is key. Corn starts to lose its delicate, milky sweetness the moment it’s picked; refrigeration converts the natural sugars into starch. Resist purchasing until the day you need it, and don’t shuck it prior (avoid purchasing pre-shucked ears, or those with dry, brown, or slimy tassels). For a real down-home corn hoe-down, check out the Olathe Corn Festival on Colorado’s Western Slope.

4. Blue crabs
A few years ago, I went crabbing for the first time in an estuary on the Florida Panhandle’s “Forgotten Coast.” Those blues tasted all the sweeter because I’d caught them myself (Equipment check list: string, bait, and a net. Go to this site to see what state permits are required, and double-check with local authorities). Alas, BP has utterly screwed the marine and estuary life and livelihood of the fishermen on parts of the Gulf Coast (word is the Apalachicola/Forgotten Coast was spared). An alternative are Chesapeake Bay blue crabs. While commercial harvests are in decline due to habitat loss, it’s still considered a “good alternative,” according to the Monterey Bay Aquarium’s Seafood Watch. Just don’t be greedy.

5. Santa Barbara Spot Prawns
Spot prawns–actually a species of large shrimp– can be found throughout the North Pacific, but this fishery has a rep for being one of the most sustainable, due to it’s strict regulations, catch-method (traps), and the fact that the small fleet are all small, family-run vessels. Because the cold, deep waters of the nearby Channel Islands are so clean and nutrient-rich , SB spot prawns are revered for their sweet, lobster-like flesh. Supplies are limited, however, due to loss of habitat (if you need to purchase a large quantity, opt for British Columbia spot prawns). While technically available yearround if the fishery is stable, spot prawns are an iconic Santa Barbara summertime treat, especially grilled. You can purchase them from the fishermen at the farmer’s market; at the Santa Barbara Fish Market (live and frozen) or straight off the boat at the adjacent Saturday morning Fish Market at the Harbor (7-11am).

6. Wild mushrooms
The Rocky Mountains explode with edible fungi such as morels, chanterelles, and boletes (porcini) come early August, which is monsoon season. If you’re not an experienced forager, be sure to go with someone who is, or see if your local mycological society offers forages. Never eat a mushroom you’ve collected without having it identified by an expert, first. If you live in mushroom country, which also includes the Pacific Northwest, and parts of the South and Midwest, you’ll likely find foraged mushrooms at the farmers market. If you want to really geek-out, don’t miss the Telluride Mushroom Festival, August 18-21st. Seminars, forages, special dinners, and a truly, uh, trippy parade are the highlights.

7. Tomatoes
Sun-ripened. Just picked and still warm–preferably from your own garden or container planter. Or just check local farmers markets, farm stands, specialty food stores, and co-ops for local, sustainably-grown heirlooms or hybrids such as Early Girl. Tomato-lovers understand that there ain’t nothing like the real thing.

8. Watermelon
Few can resist a slice or three of icy-cold watermelon, followed by a long nap on a sweltering summer afternoon. Cordele, Georgia, declares itself the Watermelon Capital of the World (Watermelon Days Festival ion June 3rd!), but Arizona, Florida, and California’s Imperial and Riverside Counties are the other major growing regions. My personal favorites come from Northern California’s pastoral Capay Valley, located between Davis and Sacramento. The Valley’s dry, intense heat produces melons with a syrupy sweetness and perfume balanced by fine-textured flesh. Bonus: most of the farms in the area are small, organic or sustainable family operations; look for Capay or North Valley/Sacramento Delta melons at Bay Area farmers markets.

9. Honey
Most folks don’t realize honey is a seasonal food. But during the chilly, wet winter months, bees hunker down in the hive, feeding on honey. Come mid-to-late spring, they again venture out in search of pollen. Seasonal harvests depend upon location, climate, and food source (pollens) but on average, a beekeeper can expect two to four hauls between late spring and late summer/early fall.

If you’ve never tried local, raw (unheated; pasteurizing or heating destroys flavor compounds as well as health benefits), unfiltered honey, you’re in a for a big treat. Honey has proven anti-microbial properties, and studies show consuming local honey helps prevent seasonal allergies (by ingesting it, you’ll build up a tolerance to the allergens). The flavor complexities and textures in local honey are specific to microclimate, and what the bees are eating. Where I live, in Seattle, blackberry honey is treasured. But you can find great local honey anywhere: whenever I’m in New Mexico, for example, I’ll puchase a jar from a roadside stand.

10. Fresh goat and sheep’s milk cheeses
As with honey, our urban-dwelling culture has mostly lost touch with the concept of seasonality, especially as it pertains to certain crops and food products. Cheese is of an entirely seasonal nature, especially at the “artisan” level. A small-scale cheesemaker creates product as the milk supply waxes and wanes throughout the season(s). The flavor and chemical composition of the milk also changes, depending upon how lush the pasture, if the animal’s feed is supplemented by hay or grain, and what plants are indigenous to the region.

While cows produce milk for about 10 months of the year, sheep and goats lactate only during the spring, summer, and sometimes early fall months. That makes cheeses produced from sheep and goat’s milk a seasonal specialty, especially when they’re fresh varieties such as tangy chevre or fromage blanc, or sweet, milky ricotta. I know summer has arrived when the first deliveries of cloud-like sheep’s curd arrive at the cheese shop I work at.

We live in a time when we can get whatever ingredient or food product we want, when we want it (usually at the expense of massive fossil fuel consumption, environmental degradation, and pesticide use that affects the health of both consumer and farmworker). Some things are just worth waiting for.

What’s your favorite seasonal food of summer? We’d like to hear from you!

[Photo credits: corn, Flickr user agrilifetoday; all remaining photos, Laurel Miller]

Mastercard to measure carbon footprints

by Chris Owen on
MasterCard has teamed up with environmental group Brighter Planet to offer corporate customers carbon footprint reports. By capturing and analyzing travel-related carbon emissions based on card transactions, the program hopes to help companies go green.

“Travel is a huge driver of costs and carbon emissions,” Brighter Planet CEO, Patti Prairie told Forbes. “As much as 30 or 40 percent of total operations for some companies.”

Based on “standards-compliant” calculation methodologies, the service will let companies track, compare, and report emissions metrics across organizational divisions, MasterCard said.

Brighter Planet’s software is already used by sites like Yaktrak, which allows users to plug-in a FedEx tracking number to find out how much CO2 was emitted to deliver a package.

The MasterCard application of Brighter Planet software looks at cardholder purchases such as flights, car rentals, hotel reservations the translates them into carbon dioxide emissions. Supplied with that information, businesses can manage their carbon footprint and increase sustainable practices.

The MasterCard program will automatically look at several billion calculations each year at no additional charge to customers. Those add up to $240 billion in travel-related expenses spent by U.S. businesses annually.

Flickr photo by jon smith ‘una nos lucror’

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Five easy ways be a philanthropic traveler

by Laurel Miller on

Voluntourism is the newest warm fuzzy of the travel industry. Under ideal circumstances, it’s a sustainable, experiential way to see the world and give back at the same time. Whether you’re helping to build a new school or clearing a trail, a working holiday is, for some, the best possible expenditure of disposable income.

But there’s the rub. Along with multitudinous other factors that make voluntourism a dicey concept, it doesn’t come cheap. Some organized volunteer holidays cost as much as a luxury vacation or adventure trip of the same length. That’s great if you can afford both the time and expense, but many of us don’t have that option.

The good news? You can still be a philanthropic traveler regardless of your income, physical ability, educational background, or destination. Below, five easy ways to make a difference on every trip.

1. Donate.
Clothing, shoes, school supplies, basic medical supplies (Neosporin, aspirin, antidiarrheals, bandages), food (fresh fruit and dry goods such as rice, flour, or beans are often good choices, depending upon where you’re traveling; avoid processed foods and candy).

In regard to donations, I’ve found it’s best to do a bit of research beforehand (even if it just involves talking to some fellow travelers or travel operators in the region, or locals). You don’t want to inadvertently cause offense or shame by giving freebies; on the other hand, don’t be put off if you’re asked to help if you can. Some reputable outfitters may request that clients donate any unwanted items of clothing at the trip’s end. These items significantly help local communities (especially children) or the families of contracted staff such as porters or cooks. Donating gently used clothing and shoes is also a greener way to travel.

[Photo credit: Flickr user Visions Service Adventures]Ask–tour operators, guides, community leaders–before donating medical items, even if they’re OTC; ditto food. Guidebooks, travel articles, and local travel literature often note what items are in short supply in specific destinations.

For example, when I did a farmstay on a remote island on the Peruvian side of Lake Titicaca, my guidebook suggested I bring fresh fruit for my host family, as residents could only purchase it on the mainland. The farm patriarch also let me know at the end of my visit that any clothing donations for his children would be greatly appreciated. Depending upon your cultural and/or economic background, such a request may appear brazen or appallingly rude. Coming from a humble man whose entire family had welcomed me into their single-room home, fed me, and treated me as one of their own (rather than just a fast source of income), it was a request I was only too happy to honor.

2.Volunteer…for free
Voluntourism is something you can do yourself, assuming you ask permission when appropriate, and act in accordance with local and cultural mores (Behave Yourself! The Essential Guide to International Etiquette is an entertaining and informative book I recommend for all travelers). Whether you pick up trash on a beach, offer to work reception at a locally-owned backpacker’s for a few hours or days, or teach useful foreign language phrases to children, you’re giving back to that community.

I realize how colonialist this may sound, but the fact is, English speakers are in great demand worldwide. Even in the most impoverished countries or regions, locals who speak English (or French, Italian, German, etc.), no matter how rudimentary, can find employment or offer their services as guides, taxi drivers, hostel employees, or translators. Fluency in a foreign language(s) gives them an advantage in a competitive market. Think about it. It’s never a bad thing to learn a language other than your own, no matter who you are, where you live, or how much money you make.

3. Buy local handicrafts and food
Just like shopping your farmers market back home, buying local supports a local economy, and usually eliminates the need for a middle-man. A bonus: many specific destinations all over the world are famed for their food, textiles, woodcarving, pottery, etc.. Every time I look at certain items in my home–no matter how inexpensive they may be—I’m reminded of the adventures and experiences that led to their purchase.

4. Immerse yourself
You don’t need to “go native,” but the best travel experiences usually entail a certain amount of surrender to a place or culture. Learn a few key phrases in the local language or dialect; treat the people–even if they’re urbanites in an industrialized nation–with respect and observe their rules or customs when appropriate; be a gracious traveler or guest. Your actions may not provide monetary or physical relief, but giving back isn’t always about what’s tangible.

5. Reduce your footprint.
It’s impossible not to have a carbon footprint, and as recreational travelers, that impact increases exponentially. But there’s no need to eradicate “frivolous” travel; indeed, experiencing other cultures and sharing our own helps foster tolerance and empathy. Rather, we should be mindful travelers, and do our best to conserve natural resources and preserve the integrity of the places we visit. Just as with camping, leave a place better than you found it. Even if the locals aren’t putting these philosophies into practice, there’s no reason you can’t.

[Photo credits: schoolchildren, Flickr user A.K.M.Ali hossain;vendor, Laurel Miller]

Top ten simple ways to lower your travel carbon footprint in 2011

by Laurel Miller on

It’s almost a new decade, and the earth ain’t getting any younger, cooler, or less crowded. As travel enthusiasts (even if it’s via an armchair), there are plenty of small changes we can make that cumulatively have a significant positive impact upon the planet. When you consider the amount of fossil fuels required to fly or even take a weekend roadtrip, it makes even more sense to try and offset that footprint by traveling (and living) mindfully. Notice I don’t suggest actually giving up travel: I’m eco-conscious, not delusional.

Fortunately, the eco-travel industry is exploding (be sure to do your research, to make sure companies aren’t just using the term as a buzzword). If you’re a business traveler who doesn’t have a choice on where you go or stay, there are still a number of things you can do to minimize your footprint. And FYI, there’s a growing choice of eco-gear and luggage available for all types of travelers these days.

While it’s simply not realistic to devote every waking moment to living a greener, cleaner life (I confess I love my car, and I certainly can’t afford to buy green or organic products all of the time), doing the best you can does make a difference.

Below, my suggestions for painlessly lowering a travel carbon footprint, no treehugging required.

1. BYO water bottle
It takes over a million of barrels of oil to fulfill our lust for bottled water in the U.S. alone, and those empty bottles have to go somewhere (hint: a landfill). Buying bottled is also just a waste of money, unless there’s a legitimate reason to drink purified water. Get a BPA-free bottle, and carry it to work, on the road, and in the air. You can even go one further and bring your own filter or iodine tablets, so you don’t need to purchase water at all in areas where the supply is untreated.

[Photo credit: Flickr user Brave Heart]

2. Bring a reusable shopping sack/use Ziplocs
These amazingly convenient little guys convert into stuff sacks and are the size of a deck of cards. Many have clips so you can hook them on your belt loop or day pack. Try ChicoBags or Foldable Bags for fun, practical, affordable options.

Ziplocs have dozens of uses, but one of their big bonuses (especially if you buy the heavy-duty freezer ones; if you can find industrial-strength bio-bags, even better) is that you can repeatedly use them to store snacks and leftovers; just wash, turn inside out, and dry. Now you have a place to put those juicy blackberries you found while hiking, or stash that crottin from the farmers market.

3. Use refillable bottles for toiletries
Who doesn’t love saving money? Whole Foods and other stores of that ilk have bulk body wash, shampoo, conditioner, and soap (often biodegradable/paraben-free) so not only can you top off for under a dollar, but get an earth-friendly product, to boot.

4. Conserve electricity
This is as simple as turning off the light, heat, A/C, or ceiling fan when you leave (you’ll survive the slight increase or decrease in temperature upon your return, I promise). If you’re staying somewhere long-term, unplug devices or appliances when not in use, since they continue to draw energy.

5. Walk, rent or borrow a bike, or take the bus
Think of it as getting some exercise so you can eat more of the local food. It’s also an eye-opening, and often enlightening experience to travel with locals, or explore a place by foot.

6. Pack collapsible flatware and utensils
I realize not everyone travels with a bowl and spoon when they’re not camping, but travel writers don’t earn the big bucks. I usually end up buying a bag of granola and picking up yogurt or individual cartons of soy milk (which don’t require refrigeration if unopened), so I can cut down on food costs when I’m traveling. I even reuse and carry compostable utensils I acquire from dining out, and stash them in my car and backpack. There are all different makes and materials for collapsible dinnerware; REI has a great selection. As long as I don’t turn into my mother and start slipping half-gnawed dinner rolls into my purse, I think my little habit is harmless.

7. Shorten your showers/turn off taps while brushing teeth and shaving
Water shortage is a life-and-death issue in much of the developing world. At home, practicing water conservation is also important, even if you don’t live in a drought-stricken region. But when you’re traveling? It’s not just courteous, but critical.

8. Pick it up!
Your trash, as well as trash you find during hikes or other outings. At the beach (or lake or river), collect discarded bottles, plastic bags, and other flotsam that can kill or injure aquatic life or pollute delicate marine ecosystems (which ultimately affects human health). I always make a point of doing a beach clean-up during my sunset stroll when I’m on a coastal trip. I keep a couple of trash bags stashed in my car and backpack. If you can afford it, get
compostable bags, which can now be found at just about any decent-size grocery store, but be aware most are pretty flimsy.

This beach clean-up behavior has garnered me baffled looks and even finger-pointing and snickers in Southeast Asia and Latin America, and of course these items aren’t going to get recycled. But if getting them off the ground and out of sight can temporarily tidy up and preserve the natural beauty of a place, I feel like I’ve done something positive for the planet and the local people.

9. Learn what not to purchase
Ivory, sea turtle products, rhinoceros horn, tiger penis, endangered animal pelts or pets, certain species of plants: just say no. The same goes for shady tour operators. Do a bit of research and talk to fellow travelers to get feedback on what trips or companies to avoid.

I’ve been seduced by slick promotional materials and operators in the past. This would explain how I’ve variously ended up at a squalid Burmese refugee camp (not a “Thai Hilltribe village”) full of downtrodden people who most definitely did not want a bunch of gawking backpackers in their faces; ridden some horses that were little more than walking skeletons; floated on a raft made from endangered wood; seen my tripmates buy drugs off of our guide, and literally had to make a run for it after a clueless guide had us set up camp in a flash flood zone. I realize I’m deviating a bit from the eco-theme here, but my point is, be careful.

For more information on what animal and plant products to avoid overseas, click here.

10. Give back
If I’m headed to a developing nation, especially if I’m doing a trek or other outdoor trip with guides, I pack old clothes and shoes, and donate them when it’s over. Sometimes operators will ask clients for donations if they have anything they’d like to part with. This isn’t greedy, tacky, or sketchy; when you consider what the average Quechua porter on the Inca Trail makes in a year, you can see why your gift of a pair of child’s mittens is important. Bonus: Packing light and donating articles reduces the weight of your luggage, which burns less fossil fuels on the drive or flight home.

I do still feel uncomfortable making unsolicited donations, but one of my favorite travel memories is from a culinary tour I took in Morocco a few years ago. On our final morning, a couple of us collected a bag of clothes, shoes, and toiletries to donate to the poverty-stricken community we’d passed each day on the way back to our accommodation. After seeking out an old woman who was clearly the village matriarch, we used sign language to explain our motive. With a huge, toothless grin, she began passing out items to the crowd that had suddenly gathered around her. They thanked us profusely, and we went on our way.

That afternoon, on our way to the airport, I spied an ancient, wizened Berber man scuffing down the dusty road. He was clad in skull cap and jellaba, and a pair of size 11 running shoes that had belonged to a 5’11 woman in our group. He kept pausing to hold up one foot, then the other, staring at them with wonderment. I have very mixed feelings about spreading Western culture when I travel to developing nations, but if those Air Nikes found a second life and enabled an old man to walk more comfortably, then so be it. And you know, he looked pretty damn fly.

[Photo credits: bags, Flickr user foldablebags.com; bike, Flickr user Pörrö; sign, Flickr user Beau B]

10 travel resolutions for 2010

by Katie Hammel on

As 2009 draws to a close and we look back on the last 365 days of travel, it’s time to make some resolutions for the coming year. Here are ten travel resolutions that will help you be a happier, more fulfilled traveler in 2010.

Pack lighter
Nearly every domestic carrier now charges for the first checked bag. The fees are increasing as airlines are relying on the fees to supplement revenue and they show no signs of stopping. If you haven’t yet mastered the art of packing for a domestic trip with just a carry-on, now is the time to do so. Limit yourself to one pair of shoes in your bag, bring clothes that mix and match, plan to wash and re-wear your clothes if they get dirty, and wear your bulkiest items on the plane. Resist the urge to pack for every contingency, learn the 3-1-1 rules, and know that any minor inconvenience you suffer from packing light may be worth the money saved. Plus, there’s no waiting around for your luggage to be unloaded and no danger of it getting lost en route.

Remember to unplug

Many people are afraid to truly take a vacation from work. They worry about how it will affect their career or stress about the amount of work they’ll come back to. If they do manage to make it out of the office, they often spend their whole trip checking email and fielding work calls and texts. Step away from the Blackberry! Sign out of Twitter, shut down Facebook, and put your “out of office” notification on your email. You’ve worked hard for this vacation so unplug and actually enjoy it.Explore your own backyard
Don’t worry, I’m not going to suggest you plan a “staycation” this year. But I will point out that exploring a new place doesn’t have to mean jetting off to a destination halfway around the world. If finances are tight but you still want to take use some vacation time and broaden your horizons, spend your days discovering a place you haven’t been within the US, within your own state, or even within a few hours drive of your own home. In between trips, find ways to do some virtual traveling by learning about your dream destinations or celebrating other cultures.

Slow down
There’s so much to see in this great big world, and so little time to see it in, that it’s easy to fall into the trap of trying to squeeze in as much as possible on each trip. But when you do that, you’re just ticking things off a list and experiencing nothing. Slow down and take your time exploring a few places rather than trying to skim the surface of many. You many not be able to say you’ve seen every country in the world, but you can say you’ve understood a few.

Think outside the box for destinations
Resolve to shake up your travel m.o. in 2010 If you always opt for a European getaway, head to Asia this year. If most of your trips are to big cities where you can wine, dine, shop and visit museums, try a trip to a quiet beach or a countryside setting instead. Consider what you want to get out of a trip and look for other destinations that fit the bill. Dive enthusiasts who’ve explored most of the Caribbean’s depths can try the waters of the Mediterranean. Traveling foodies who’ve eaten their way around Europe can sample the tastes of India or learn the traditions of Mexican cooking. Reconsider places you might have dismissed before, especially those that are emerging as new destinations so that you can beat the crowds.

Try an alternative form of lodging
Who says you always have to stay in a hotel? This year, try a different kind of lodging. Sleep in a bed and breakfast, rent an apartment, CouchSurf or sign up for a home-swap. You may find that it’s not for you, or you may find your new favorite way to stay. As a bonus, alternative forms of lodging are often cheaper than traditional hotels.

Travel green
Help protect the places you love so that future generations can enjoy them. Resolve to cut back on your carbon footprint and do what you can to travel green. Try to stay in eco-friendly accommodations, take public transportation when you can, reduce your energy use at home, and invest in carbon offsets to help mitigate the damage caused by air travel.

Try one new thing on every trip
Travel is about experiencing new things, so why bother going to a new destination if you are just going to do the same activities, eat the same food, and explore the same interests? This year, challenge yourself to try at least one new thing on every trip. Sample a food you’ve never eaten, sip a local drink, learn a native skill, and engage in an activity you’ve never done before. It’s easy to fall into the routine of seeking out the same experiences in different places so challenge yourself to try something new.

Get out of your comfort zone
We travel to discover, not only new people and places, but also new things about ourselves. Push yourself out of your comfort zone in 2010. Try not only new things that you’re eager to experience, but also new things that scare you just a little. Eat that slimy, still-squirming mystery dish in China or face your fear of heights climbing the Sydney Bridge. You’ll learn a little about the world around you, and maybe even more about yourself.

Remember that travel is a state of mind
It’s easy to approach exotic cultures with respect and curiosity. It’s a lot harder to look at different cultures in our country and accept that just because they do things differently, it doesn’t mean they are wrong. Bring the acceptance you learn on the road home with you. Don’t lose your sense of wonder and curiosity once you are back on familiar ground. Remember that travel is a state of mind and you may be just as surprised to discover the world around you as you are destinations farther away.