Barbecue and picnic tips for a safe, delicious (and seasonal) Fourth of July

by Laurel Miller on

For Americans, there’s no holiday more synonymous with eating outdoors than the Fourth of July. It’s the ultimate summer dining event, one that largely emphasizes regional foods and seasonal ingredients.

Tomatoes and corn are perhaps the two most iconic summer foods served on the Fourth (just because we live in an era where we can purchase certain ingredients yearound doesn’t mean they taste good). Other featured foods are more regional. Midwesterners are more likely to feature cherry pie and beef (happily, hamburgers are always in season). On the East Coast, clam bakes, lobster, and crab are more traditional than meat, but out West, it’s almost unthinkable to celebrate Independence without firing up the barbecue. In the South, pit barbecue is a permanent staple, as is fried chicken. But the Fourth of July also means sweet tea, pickles, chilled watermelon, peach cobbler. Potato salad, on the other hand, is a nationally ubiquitous dish, but the recipe often varies regionally.

All of the above are stereotypes, of course. Yet, looking back on the states I’ve lived in or visited for the Fourth, I can see the menus usually had a sense of place. I grew up in Southern California, so if we weren’t grilling beef tri-tip or at the beach, we’d hit up KFC for a pre-fireworks picnic in the park. I’ll be the first to admit that a bucket of fried chicken and “fixin’s” is about as devoid of terroir as you can get, but for millions of Americans, it’s emblematic Fourth fare (my mom is definitely not alone in her dislike of cooking). When I lived in Hawaii for a summer, I went to a co-worker’s luau, and in Colorado, we’d grill corn and lamb or beef.

Wherever you live, whatever you serve, al fresco dining can present food safety hazards–most of which are temperature and sanitation-related. Fortunately, a few simple steps can ensure your food stays safe, so you can have a foodborne illness-free holiday. Because E.coli should never be on the menu, regional, seasonal, or otherwise.

After the jump, food prep, storage, and transportation tips for healthy holiday dining:

  • As obvious as it sounds, wash your hands before preparing food, and after handling raw meat, poultry, seafood, or eggs. If you’re assembling an outdoor meal, wash as often as necessary: pack antibacterial gel and hand wipes if you don’t have access to hot running water and soap. And remember: you need to scrub for at least twenty seconds to kill germs.
  • Avoid cross-contamination by using a separate cutting board and knife for raw proteins such as the above. Alternatively, wash knives and cutting surfaces with hot water and soap or diluted bleach before using for other ingredients. The same practice goes for grilling: always use separate or clean utensils and plates for the transfer of raw and cooked proteins.
  • Bacteria breed more quickly in a hot climate, so plan menus accordingly. As a general rule of thumb, food can be safely kept at room temperature for about two hours (the USDA has more specific views on the subject: click here for details). You don’t need to be paranoid–our germophobic culture isn’t building stronger immune systems for future generations–but don’t be stupid, either. As the saying goes, “If in doubt, throw it out.”
  • Use a cooler filled with ice or ice packs to keep cold foods chilled until ready to cook or eat. Storing food in separate Tupperware (or other reusable) containers keeps ingredients fresh, dry, and free from cross-contamination, so you can assemble on-site.
  • If you’re planning an outdoor meal where you don’t have access to refrigeration, it’s best to skip ingredients such as mayonnaise or other egg-derived foods; fresh or soft cheeses or other fresh or fluid dairy products, and raw meat or seafood dishes (oyster shooters: not a good idea). Cured meats and hard or aged cheeses are safer bets.
  • Produce, as we’ve all learned from the media, can also harbor foodborne illness. The culprit is usually poor sanitation. Wash produce prior to use, and be sure to bring anti-bacterial hand gel and wipes so everyone can clean their hands before digging in.
  • Don’t allow leftovers to fester in the sun or attract insects. Wrap things up and get them back in the cooler or refrigerator.
  • Be sustainable. If it’s not feasible to use your usual silver- and dinnerware, look for reusable, recyclable, or compostable products made from bamboo, sugar cane, palm leaf, or recycled, unbleached paper. Instead of paper napkins, opt for cloth. Pack leftovers in reusable containers to cut down on plastic wrap or aluminum foil. Bring a container to take compostable scraps (excluding meat, dairy, and seafood) with you, if you have a facility that will accept them. If you can’t use your leftovers, donate them to a homeless shelter or other facility for those in need.

[Photo credits: burgers, Flickr user Markusram; hands, Flickr user wiccked; cooler, Flickr user Rubbermaid Products;

Top five things to look for in a travel doctor, and why you should have one

by Laurel Miller on

Despite writing about food and adventure travel for a living, I used to be somewhat blasé about the concept of travel medicine. Multiple incidents of Giardia/dysentery/traveler’s diarrhea/full-body outbreaks of mosquito and sand fly bites just taught me to carry a serious stash of antibiotics in my first-aid kit. At least I’ve always been conscientious about travel immunizations and educating myself about the primary diseases indigenous to my destination.

When you’re young and healthy, it seems silly to have a travel medicine specialist. Although this article is primarily directed at adventure travelers, odds are, the worst thing you’ll come home with is a backpack full of crappy souvenirs. But no one’s invincible, and should you require a specialist for something not responding to conventional treatment or with progressive symptoms, time is of the essence. Many “exotic” diseases progress rapidly, and can cause irreversible damage or death if not properly diagnosed and treated. Even with incurable diseases, the earlier you catch them, the easier it will be to manage symptoms and prevent them for worsening.

No, I’m not a doctor, although I come from a medical family. But I got seriously schooled after visiting Ecuador two years ago. After a fantastic month of adventure activities in remote parts of the Andes and Amazon Basin, I fell seriously ill the last day my trip. Two years of at-times crippling symptoms, 10 CT scans, five medical facilities, dozens of specialists, four surgical procedures, two surgeries, one cancer diagnosis, and near-medical bankruptcy later, I’ve become an expert at being my own advocate.

My infectious disease doctor believes that I contracted a form of bartonellosis called Oroya Fever after being bitten by sand flies. The good news: My health is currently stable, but we don’t know if the disease is in remission or not. But I have permanent cognitive damage, scarring or tumors on most of my internal organs, and intermittent arthritis. But believe me, I feel lucky.

I don’t want anyone to go through the health and medical nightmare I’ve endured, so I’ve compiled a list of essentials in a travel medicine doctor. Ergo, number one with a bullet:

1. Is he/she a travel or tropical medicine specialist?
Pre-bartonella, I used an internist as my GP/prescriber of antibiotics. If you can find an internist, gastroenterologist, or infectious disease doctor who is also a specialist in travel medicine, that’s a huge plus. 2. Does he/she have personal experience traveling or practicing in developing nations?
There are a lot of practicioners who aren’t globally aware, so to speak. You can’t diagnose what you don’t understand, know about, or have first-hand experience with. Period.

3. Is he/she a good listener and empathetic?
It’s difficult to find these qualities in any doctor, especially in today’s medical climate. But it’s imperative to find someone you can communicate with, and who understands what you’re going through if you’re suffering from a mystery travel ailment. Don’t settle, even if you need to travel to another state or country to seek treatment (what stumps doctors here is often commonplace in the country of origin).

4. Does he/she have a good network of colleagues in multiple specialties (including travel/tropical medicine) to consult for additional opinions?
My current mantra is to seek a third opinion, from at least two different medical facilities. That, and to have a travel physician who actively consults colleagues and does additional research to assist with a diagnosis and/or treatment. My infectious disease doctor talked to specialists at a medical school in Peru on my behalf, and even tracked down a relevant medical paper from 1897 as he honed in on a diagnosis. And while I wouldn’t consider it a deal-breaker if the answer is no, see if your doctor is an active and participating member of the International Society of Travel Medicine.

5. Does he/she return your calls/provide you with email, pager, or office number so you can get in touch directly?
I’ve learned that a good doctor who is invested in your recovery will provide an open line of contact to address questions, concerns, and exchange pertinent information. Tip: Please don’t abuse this privilege. Physicians work insanely long hours, under constant stress. And don’t expect to hear back immediately if you leave a non-urgent message; be realistic. A couple of days, fine (many specialists aren’t in clinic every day). A week? Make a polite follow-up.

Whether or not you end up getting a travel doctor, the International Association for Medical Assistance to Travelers (IAMAT) provides loads of useful information, including a directory of global travel medicine clinics with English-speaking staff, and a destination-specific travel health planner. And depending upon what you plan to do on your trip, where you’re traveling, and your financial situation, you may want to invest in travel insurance.

[Photo credits: blood transfusion, Flickr user CarynNL;patient, Flickr user kk+; legs, Laurel Miller]

Mobile farmers markets: the next “big thing” in food trucks?

by Laurel Miller on

2010 was the Year of the Food Truck, with cities from Seattle and San Francisco to D.C. taking it to the streets, literally. While street food and taco trucks have long been a part of U.S. culture in places like New York, Los Angeles, and Oakland, health regulations have historically made it considerably more difficult in other parts of the country. Eatocracy reports that Atlanta–despite its tight mobile cooking laws–now has a “hybrid” approach that enables food trucks to exist, albeit in a different form. Could 2011 become the Year of the Mobile Farmers Market?

For the uninitiated, street food technically refers to food that is prepared (cooked, if applicable) and sold from a street cart, stall, or permanent stand. Food trucks are essentially mobile street food, and can change location from day-to-day, or remain parked in a stationary spot. These are not your “lunch” trucks of old, selling flabby sandwiches and processed, grab-and-go items. Today’s food truck offers food prepared from seasonal produce and other ingredients likely sourced from local family farms.

Until recently, state and county health departments largely prohibited street eats due to fears regarding potential foodborne illness. It’s harder to regulate things like sanitation and temperature control in a non-stationary kitchen, but far from impossible. Thanks to the open-mindedness of city officials across the country, enterprising chefs and other food industry professionals have been able to give mobile food operations a shot, the most successful of which have gone on to achieve national acclaim. Portland, Oregon, has been so supportive, there are now permanent designated locations for food cart clusters.

But even as we’re becoming more of a food truck nation, it’s still an uphill battle. Eatocracy states that Chicago is just one city making it next to impossible for actual cooking to be done on-site. Instead, food must be pre-packaged, which is a buzz-kill for many budding entrepreneurs. Atlanta requires convoluted logistical wrangling (trucks selling cooked-to-order food must change location every half-hour, nor operate at more than two locations a day) as a deterrent. One local farm’s solution: focus on the raw ingredient, not the end product.

[Photo credit: Flickr user star5112]


Riverview Farms of Ranger, Georgia, has created a mobile farmers market that brings sustainably-grown produce to various locations in Atlanta. As creator Elmer Veith puts it, “We’re going to bring the farm field to the neighborhood, so you don’t have to come to us.”

Veith retrofitted a Mac Tools truck to create Riverview’s Farm Mobile. Customers enter the truck from the rear, and pay before exiting at the front. The sides are outfitted with shelves for produce, as well as the farm’s cornmeal and grits. There’s a freezer for Riverview’s grassfed beef and heritage Berkshire pork. Other offerings may include bread, pasture-raised chickens, free-range eggs, and cheese from other local food artisans and farms.

Customers get updates on Farm Mobile’s location and that day’s product via email, Facebook and Twitter. The social media aspect is a key part of the success of today’s food trucks. Yet Farm Mobile is subject to less regulations, because they’re not selling prepared food. They are, however, licensed by state authorities, and require permission from property owners to park on their land. If outfits like Farm Mobile (or Richmond, Virginia’s Farm Bus) catch on, can we expect to see more markets on wheels servicing urban areas? Greg Smith, President of the Atlanta Street Food Coalition, hopes so.

“Street food adds life and vibrancy to the city,” he says, predicting that in the future, “There will be multiple ‘food truck lots’ around the city and the trucks might move on a daily basis from lot to lot.” The Coalition, which seeks to help entrepreneurs break into the industry, is yet another sign that mobile eating is here to stay. TruxMap is an iPhone app that lets users hunt down their favorite food trucks, while dedicated sites such as Food Carts Portland are attracting legions of fans. The best way to show support, however, is to start eating on the street. Check out Eater.com, to see if there’s a food or farm truck (coming) near you.

To sign up for Farm Mobile updates, click here.

Ask Gadling: You develop a serious illness while traveling

by Laurel Miller on

The very thought of acquiring a serious illness or injury while traveling strikes fear into the hearts of even the most stalwart adventurers. Speaking from personal experience, it’s terrifying to find yourself alone (or not) in dodgy accomodations, in a remote area of a developing country, with a raging fever and/or an uncontrollable case of the runs or other unsavory symptoms. Which isn’t to say the same ailments suffered in the comfort of a five-star hotel in Paris are a picnic, either. Any way you slice it, getting sick in a foreign country sucks.

And sometimes, despite taking precautions, you fall ill anyway, as I can attest. It can be a matter of circumstance (That water my guide “boiled” in a bamboo culm on a Thai Hilltribe trek? Yeah, I pretty much saw the resulting case of dysentery coming), or just bad luck. I’ve been on my own during most of my unfortunate on-the-road maladies. Between my experiences and those of fellow travelers, I’ve accumulated some wisdom over the years for dealing with sudden-onset illness in less-than-ideal circumstances.

For the purposes of this article, I’m not going to include injuries, pre-existing conditions, or focus on food poisoning, which was well-covered in a previous Ask Gadling post by Melanie. I also want to stress that we’re not medical professionals here at Gadling, myself included. For the technical stuff, I turned to Dr. John Szumowski, Clinical Fellow of University of Washington Medical Center’s Division of Allergy and Infectious Disease.

After the jump, tips on prevention, what to do when illness strikes, and how to get yourself home in the event of a full-blown medical emergency.

[Photo credit: Flickr user MoHotta18]

Before you leave home

Hit the internet
Do a bit of research on emergency medical options for a worst-case scenario. The U.S. Department of State produces a list of American doctors and hospitals in foreign countries.

If you have specific questions (about, say, where to find the best dentists in Europe), Lonely Planet’s Thorn Tree travel forum can be a useful place to get ideas (please do additional research before following any advice). Take the diagnostic-related questions directed to forum members with a heaping grain of salt, and save them for your doctor.

Get vaccinated
Check the CDC’s (Centers for Disease Control and Prevention) website to see what, if any, vaccinations you need before your trip. You can also get updates on things like outbreaks of cholera or bird flu. Be sure you allow ample time before your trip for the protective effects of vaccines to establish themselves. Dr. Szumowski also recommends the CDC’s “Survival Guide to Safe and Healthy Travel” webpage.

View more Ask Gadling: Travel Advice from an Expert or send your question to ask [at] gadling [dot] com.

Keep an immunization card on you (some countries require proof of certain vaccinations) as well as an online record, like Google Health.

All travelers should get flu and tetanus shots. If you’re a frequent world traveler, get vaccinated for hepatitis A, typhoid, and polio. Depending upon where you’re traveling, you may require a Yellow Fever or Japanese Encephalitis vaccine, or malaria prophylaxis.

I used to think a rabies vaccination was overkill until I saw a fellow traveler get seriously nipped by a puppy we were playing with in a remote village near the Myanmar border. The deathly silence that followed was sufficient motivation. Adds Dr. Szumowski, “It’s still important to remember that excellent wound-care and post-bite medical evaluation are necessary, even if a person has had prior rabies pre-exposure vaccination.” The International Society of Travel Medicine has a list of global travel medicine clinics.

I also carry an EpiPen, because you never know what could trigger anaphylaxis while you’re abroad. It also bears mentioning that you can develop a life-threatening allergy to something previously benign. A chef I know went into anaphylactic shock after tasting one of his dishes containing taro root, even though he’d been cooking with it for over 20 years.

If you get sick

Stay calm, and assess your symtoms
It’s easy to get carried away and assume the worst, but odds are your sudden fever isn’t malaria.

Try to identify the source of infection or illness

Know when to seek professional medical assistance
In general, says Dr. Szumowski, some symptoms or exposures that should prompt “expeditious” medical evaluation include:

  • high fevers (over 101ºF, especially if sustained or accompanied by shaking or drenching sweats)
  • bloody diarrhea
  • inability to keep food or liquids down in situation of significant vomiting or diarrhea
  • confusion or severe headache
  • severe cough, especially if accompanied by shortness of breath
  • animal bite or other animal-related attack

Tips for self-care

Stay hydrated
If you’re vomiting or have diarrhea, stay hydrated with (purified/bottled water), and Gatorade or other electrolyte beverages. If you absolutely have to travel, take Imodium as an anti-diarrheal.

Eat bland foods
Remember the BRAT diet for gastrointestinal upset: rice, bananas, applesauce, and toast.

Control your fever
To lower a high fever, take the recommended dosages of acetaminophen (Tylenol) or ibuprofen (Advil).

Wear ID
Wear a medical alert bracelet for serious conditions, allergies, etc., Write down your condition in your destination country’s language in both your phrasebook, and place a card in your passport.

Emergency Measures

Know when to self-diagnose
Sometimes, you find yourself in a position where you have no other option. That said, this is something you want to avoid for obvious reasons. Says Dr. Szumowski, “Self-diagnosis and treatment can be appropriate for less serious conditions such as traveler’s diarrhea, but it is important not to delay evaluation by a medical professional for more serious illness [see warning signs above]. If someone chooses to self-treat, it’s important to be aware of potential for counterfeit medications locally.”

What if the only available hospital/clinic/doctor’s office is seriously sketchy?
If you’re in a situation where the medical facility is primitive/lacking in sanitation, you’ve got a tough call on your hands.

I posed this question to Dr. Szumowski. He says, “It depends on the acuity and seriousness of the condition. In general, evaluation and treatment in a facility with adequately-trained staff and more comprehensive resources is preferable whenever possible–this may mean seeking evaluation in the capital, at a private hospital, or even returning home. Aside from limited diagnostics and medications, smaller/less-resourced facilities may have inadequate sanitary practices (e.g. reuse of equipment) and screening of blood products, raising the risk of contracting pathogens such as hepatitis C or HIV. Therefore, having evacuation insurance is advisable, especially for extended travels in the developing world.”

In other words, you may be shit out of luck. But this is why you’re reading this article–so you can be prepared for all kinds of situations! Read on.

OTC antibiotics
In many countries, you can buy OTC antibiotics, and indeed, this may be your only option, but heed Dr. Szumowski’s warning, above. Caveat emptor.

If you need to be evacuated, the U.S. government offers financial assistance and/or repatriation loans. The American Citizens Service and Crisis Management (ACS) is linked to U.S. embassies and consulates all over the globe. It’s a good idea to enroll in the U.S. Department of State’s “Smart Traveler Enrollment Program (formerly known as “Traveler Registration)” if you’re traveling for a long period of time, to a high-risk region, or doing any extreme adventure activities.

Travel prepared

Get antibiotic prescriptions (and carry copies with you) from your primary care doctor or internist, or visit a travel medicine clinic, and pack them in you travel first-aid kit (You don’t have one? REI has some great options). Some people also carry sterile latex gloves and hypodermic needles with them. If you’re diabetic or have another condition that requires injections, this makes sense, provided you have a note from your medical provider. For everyone else, this is a personal choice that comes down to, “How comfortable are you with the knowledge that you’re carrying drug paraphernalia?” If you backpack, travel in places with notoriously corrupt law enforcement, or countries like, say, Malaysia, you may want to hedge your bets.

Email yourself and family or a trusted friend copies of medical insurance, itinerary, and a list of medications, and doctors.

Consider traveler’s insurance.

If the worst happens

In the highly unlikely event you do come home with a mystery disease that isn’t responding to medical treatment, get to a specialist, asap. Depending upon where you’ve been, this may be an infectious disease or tropical medicine doctor, a dermatologist or rheumatologist who specializes in tropical medicine, etc.. You may need to travel–out of state–to find the right specialist. Find someone who has first-hand experience traveling/training or practicing in developing countries, and in diagnosing diseases not found in the U.S.. It may even be best to try and seek medical treatment in the country where you became ill (even if that means a return trip).

Unfortunately, I can speak with authority this subject, because I’m in my 22nd month of diagnostics following a trip to South America. If you do find yourself harboring a travel-related (or not) disease that defies diagnosis, you must be your own advocate. No one is more invested in your health than you are, and doctors are human. They may make mistakes, despite their best intentions. Seek not just a second, but a third opinion, from at least two different medical facilities.

And finally, don’t let anything in this article scare you and put you off travel. Odds are, you’ll come home with nothing more than great memories, and the eagerness to plan your next trip. I know I can’t wait.

[Photo credits: vaccination, Flickr user alvi2047; mosquito, Flickr user tonrulkens; toast, Flickr user snowriderguy; farmacia, Flickr user ibirque; drugs, Flickr user cavale]

Five tips to reduce your health risk while eating street food

by Laurel Miller on

It was the 18th century food writer and gastronome Jean Anthelme Brillat-Savarin who famously said, “Tell me what you eat, and I’ll tell you what you are.” For certain cultures, street food is more than just a cheap, tasty, easy way to fuel the body. It’s part of a daily ritual, a way to catch up on neighborhood or community gossip, a means of eking out a living to provide for one’s family. By eating foreign street food, you get a sense of the social fabric and gender roles of a community or culture, but what about the health risks?

Some travelers equate a love of street food with a latent wish to sightsee whilst wearing an adult diaper. They steer clear of anything sold from a vendor, or resembling fruit, vegetable, or beverage not from a bottle (although when it comes to drinking water, you should always err on the side of caution, and there is something to be said about peeling or washing produce to avoid pesticide residue, since many developing nations use chemicals banned in the U.S.). What these folks may not realize is that foodborne illnesses such as E.coli, salmonella, and listeria don’t discriminate. FDA statistics show you’re more likely to get sick from preparing food at home than from dining in a domestic restaurant.

Is street food inherently more risky than eating in a restaurant when you travel? Sometimes, and it depends. Children, the elderly, and those with compromised immune systems are certainly more at risk of getting ill, and may be best off avoiding street eats. But there are certain precautionary measures healthy travelers can take before scarfing their tacos or mystery-meat kebabs that will minimize the chances of bringing home more than just a suitcase full of sweatshop-made tchotchkes as souvenirs. Read on.

1. Is there a crowd? Just like at home, go where the locals go, as they obviously know where to find the good stuff. But high volume also means that food is being prepared fresh, rather than sitting around attracting flies and turning into something useful for waging biological warfare.

2. Are basic hygiene practices being implemented by the vendor(s)? In Mexico, I’ve frequently observed street vendors slipping clean plastic bags over plates. With every order, a new bag is used, then discarded at the end of the meal. It’s an eco-nightmare, but it’s a lot more sanitary than dunking a plate in a bucket of dingy water doubling as a petri dish. Also bear in mind that in many parts of the world, the left hand performs double-duty as toilet paper. I can’t say it enough: Look at the sanitation practices before ordering.

You’ll often find co-workers whose sole responsibility is to handle money, to avoid cross-contaminating food (this isn’t always the case, however, so sometimes you’ll just have to–literally–suck it up). Once, when I accidentally handed my money to the wrong guy, he turned his hand upside-down to avoid contact with my filthy coins.

3. Is the stand or cart clean and well-maintained? Is hot food kept hot or cooked to order, and is cold food cold? Is purified water or ice used for beverages and frozen treats?

4. Are the ingredients fresh? If you’ve got eyes, a nose, and some tastebuds, you can figure this out for yourself. I look at the condiments and garnishes to determine if I want to eat at a given stand or cart. If I see crusty bowls of salsa, dessicated limes, slimy herbs, or flies congregated on any raw foods I might potentially eat, I’m out of there.

Stick to local specialties. One of the greatest joys of travel is eating regional ingredients or dishes. It also stands to reason that ordering seafood in an inland desert is a calculated risk. Raw protein products (egg, meat, poultry, fish, fresh cheeses) in general are to be avoided in the Third World. What about dishes like ceviche, where the acid in the citrus juice denatures (breaks down proteins, killing some potential pathogens in the process) the fish? It’s still risky, because technically it’s an uncooked food, and only application of heat over 145 degrees can totally annihilate anything potentially deadly lurking in fish. Again, use good judgment based on freshness of ingredients and basic sanitation, but remember that you can’t eliminate all risk.

If you’re in a coastal region, it pays to do a bit of homework on the cleanliness of the local fresh and ocean water supplies; algae blooms or cholera outbreaks will be widely reported. Try to avoid eating raw river fish or seafood, or river fish/seafood from just offshore; remember that many developing island nations and coastal regions use high tide as their toilet. If you’re eating pork in the Third World, always make sure it’s well-cooked. While trichinosis has effectively been eradicated from our domestic industrial pork supply, the disease is prevalent in other parts of the world. And not to get too graphic, but you’ll often find pigs in rural parts of the developing world lurking around latrines, searching for a snack.

Fresh ingredients don’t necessarily mean great food, but it helps. Delicious street food is ulimately a reflection of the loving care that goes into its preparation. Are the carnitas slightly crispy on the outside, with an interior succulent with greasy goodness? Is the masa in the tamales moist, with a sweet, earthy corn flavor? Are the noodles slightly toothsome, the herbs fresh and bright-tasting, the broth fragrant and piping hot? These things matter.

5. Use hand sanitizer before eating, take probiotics with live active cultures prophylactically, and pack a broad-spectrum gastrointestinal antibiotic and Imodium, just in case. I’m just sayin’.

For more information on food safety, go to this page on the USDA website.