locavore Archives • TravelRight.Today https://www.travelright.today/tag/locavore/ Fri, 17 Apr 2020 20:30:05 +0000 en-US hourly 1 https://wordpress.org/?v=6.9 https://www.travelright.today/wp-content/uploads/2020/03/cropped-android-chrome-512x512-1-32x32.png locavore Archives • TravelRight.Today https://www.travelright.today/tag/locavore/ 32 32 Have the iguana stew https://www.travelright.today/2020/03/29/make-mine-the-iguana-stew/ Sun, 29 Mar 2020 12:05:54 +0000 http://www.travelright.today/?p=2577 WESTPUNT, CURAÇAO—When we get out of the car at Jaanchie’s Restaurant, the birdsong hits us instantly: dozens of black and yellow bananaquits chirping all at once, blanketing the dense bushes at the front door, jockeying for the sugar in their little feeders.

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]]> WESTPUNT, CURAÇAO—When we get out of the car at Jaanchie’s Restaurant, the birdsong hits us instantly: dozens of black and yellow bananaquits chirping all at once, blanketing the dense bushes at the front door, jockeying for the sugar in their little feeders.

Inside, Christiaan the owner sits down with each table individually and recites the menu personally. His family has been operating the restaurant for more than 60 years, hosting tourists and locals alike, who pull up the bamboo furniture to the floral tablecloths and tuck into classic Curaçaoan mainstays: garlic shrimp, fried grouper, goat stew, cactus soup. He ends his recitation with the iguana stew, which, after initially balking, we agree to try—just a small plate. Apparently, they raise their own.

Guess what? Tastes like chicken. Maybe that’s why iguana is also known as “free chicken” in these parts. There are a ton of bones to navigate, but I manage and it’s delicious, nice and spicy with a curry sauce. Yes, I’m doing this just to say I did it. You can, too. “Ever eat a bananaquit?” I ask. God knows there’re lots of them. But they’re just for show.

THINGS TO DO: IN CURAÇAO

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]]> I ate a moose and I liked it https://www.travelright.today/2020/03/26/cod-sounds-champions-the-wild-food-experience/ Thu, 26 Mar 2020 13:12:12 +0000 http://www.travelright.today/?p=2484 AVONDALE, NL—I’ve been using the word “foodways” a lot recently, in writing descriptions of a cultural—and generally traditional—dish or ingredient or preparation style, even within my own country: Forty-five minutes outside St. John’s in Avondale, NL, we meet Chef Lori McCarthy of Cod Sounds.

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]]> AVONDALE, NL—I’ve been using the word “foodways” a lot recently, in writing descriptions of a cultural—and generally traditional—dish or ingredient or preparation style, even within my own country: Forty-five minutes outside St. John’s in Avondale, NL, we meet Chef Lori McCarthy of Cod Sounds. We comb the Conception Bay shoreline for greens, wander through her garden, then pull up by the wood stove in the cabin and tuck into tea from our foraged sprigs, fresh scallops cooked on a rock plucked from the stove, moose tenderloin, sautéed chanterelles—I am in heaven.

WHERE TO STAY: IN ST. JOHN’S

McCarthy is at the forefront of this tradition-based wild-food movement, not by reimagining Newfoundland foodways, but by elevating what’s already there, preserving the food heritage. Visitors eat this up, while she picks berries, smokes a char, cures bacon, dresses a grouse.

The Instagram posts make me salivate on an hourly basis—and there are two. I just don’t think I could catch a rabbit in downtown Toronto, so this will have to do.

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