Global Chronicles

I’m off again! This time it’s Greece to learn more about the Mediterranean Diet and its remarkable health effects. This trip was aptly called “Greek Culinary Odyssey: The Mediterranean Diet and Beyond with World RD”. Honey is a staple of Greek cuisine and for good reason! It’s used both for culinary and medicinal purposes. No wonder honey is revered in the Mediterranean Diet!

It’s almost impossible to visit Switzerland without trying cheese fondue! Its ooey gooey texture and rich flavor beckons--there’s something irresistible about indulging in this national dish. Come experience (or nearly so)!

What an opportunity to sort out olive oil categories, tastes and flavors! At Oliva & Co in Porto, Portugal I tried and compared extra virgin olive oil, virgin olive oil, refined olive oil, olive oil and protected designation of origin olive oil. I hope that I don’t have to convince you that olive oil provides great aroma, color and flavor in cooking and baking. Sure, it’s mighty fine for you, too!

My journeys continued throughout Spain, Portugal and Switzerland this summer. Their proximity allowed ease of travel, access to tastes and shares of architecture, art, history people and of course, foods and beverages! Most apparent? Fish, fish, fish!

Know the difference between goat and cow cheese? Or raw and organic? Or what exactly are cheese curds? Let me simply set their differences and similarities with a big focus on tastes and textures. Allow me to show you how to make A Proper Cheese Tasting your guide for quality and deliciousness!

I’ll start with one of the foods I’ve consistently associated with the Pacific Northwest before traveling there—and one that undoubtedly fits my idea of healthy, local eating.