A Gastronomic Gulet Getaway

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Traveling along the Turkish Turquoise Coast via Gulet is all about submitting yourself up to debauchery—one of Turkish delights.

It’s an excuse to feast on fresh Mediterranean fare while the sea tickles your hair and the sun slices the water.

The main objective of the crew is to take care of your every need and want. Specially to offer multi-course traditional meals from the Turkish Mediterranean basin. Continue reading

The Sailing Gourmand: A Turkish Gulet of Local food and Local Flavors

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Once again, the Turkish Turquoise Coast has beckoned us from halfway ‘cross the world. What better way to while away an early October week than aboard a traditional Turkish sailboat?

According to our beloved Wiki: “A Gulet is a traditional design of a two-masted or three-masted wooden sailing vessel from the southwestern coast of Turkey.

Built in the coastal towns of Bodrum and Marmaris, similar vessels can be found all around the eastern Mediterranean.”

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We depart port from Bodrum on one of these mighty sailing vessels.

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Why didn’t the UN Climate Report Offer Organic Farming as a Solution?

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Photo by Pixabay on Pexels.com

We’ve all felt it; the dog days are expanding their territory, lasting longer and showing their teeth more often.

According to NOAA, eight of the ten warmest years on record have occurred within the past decade. 2016 was the warmest year in the history of instrumental observation, and 2017 was the warmest year without an El Niño influence.

If the current greenhouse gas emissions rates persist, it will result in the continuation of the global temperature increase.

The Paris Climate Agreement’s goal of limiting warming to 1.5°C will require transformational challenges – especially in land use and farming. It is unattainable with our current practices,

On August 8th,the UN Climate released its special report on Climate Change and Land Use.  It held dire warnings; unless we change the way we eat and farm, we are all in for a bit of trouble. Continue reading

Milk, Fire Rennet and Art – Witnessing the Birth of Ancient Parmigiano-Reggiano

img_3015The Artisans of the Reggio Emilia region have been making Parmigiano-Reggiano cheese for about nine centuries. The cheese we are about to witness is identical to the original wheel produced 900 years ago by the monks of Bibbiano. It has the same appearance, texture and extraordinary flavor it had then.

Unchanged like a living relic of Italian food heritage, we have come to discover. Of course, we come to eat. Continue reading

In Search of an Honest Ham – How I Found it in Italian Prosciutto

We arrive in Reggio Emilia, a small medieval village between Parma and Bologna; it is smack dab in the middle of Prosciutto Ham and Parmigiano-Reggiano cheese country.

We have come here to visit artisan Prosciutto and Parmigiano makers who use traditional methods specific to Reggio. We also come here to eat. Continue reading