Archives for category: Curious Palate

The stories I enjoy sharing on The Curious Passport are narrative, colorful snippets and oftentimes humorous (at least to me) slices of the places, faces and circumstances I’ve encountered on the road. If you are stirred to any type of emotion except boredom when you read my writing, I call that a win for me. If you are then inspired beyond that, or at least curious to learn more, that’s a win for everyone.

Curiosity keeps you sharp. To possess it means that you are engaged in the space around you. It demonstrates an openness to different ideas, and ideas (for yourself, for others) drive our purpose and help us understand ourselves, each other.

Looking for ideas? Maybe one of my favorite stories from the year might help:

Thanks for reading, and I hope you’ll stick around for more stories next year.

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2017

In the New Year, my hope is to hone in on exploring experiences that connect ideas from the worlds of travel, food and wellness and its role in illuminating the human condition and its role in helping us live a meaningful life.

I intend to keep those themes in mind as I head back to Europe in the spring. Currently, the plan is to begin in Stockholm and end up in Portugal as a base country by way of Spain.

If you have any recommendations for co-working spaces, creative communities, a good pilates class or coffee shop throughout Europe (because plans can change and my plans are flexible!), please send them to me here: thecuriouspassport at gmail dot com.

I am also interested in collaborating with like-minded individuals, companies, collectives who value storytelling over content, the connection over the bucket list, authenticity over trends. These partnerships can manifest itself in different ways, so if you like what I’m doing over here let’s chat!

That was long, now I’m hungry

Me too. Good news; these featured recipes from Haaps & Barley will fill you up with the good stuff. Whole, nourishing foods, comforting flavor profiles and easy-to-follow preparation means you can eat well without spending hours in the kitchen.

Miso-Marinated Salmon by Haaps & Barley

Photo: Haaps & Barley

Want more recipes? See them all here.

ICYMI

Sometimes I write about travel for other parts of the internet. See them all here.

Are you finished yet

As soon as I plug my social media sites! Find me on Instagram here, because sometimes the plugin on this website refuses to work. I tweet on occasion here.

After returning from a recent trip to Colombia full of cheesy arepas and other fried foodie finds I indulged in on the streets of Cartagena (and not to mention one too many Club Colombia’s), it’s time for a reset. I live in kale country after all, and it’d be a shame to not take advantage of the colorful and nourishing produce easily available here in Southern California.

Plus, with family from Hawaii and the East Coast arriving in a matter of days I’m going to need all of the energy I can muster to keep up with the gregarious bunch.

To help me out, I’m turning to another one of Haaps & Barley’s fresh, seasonal recipes, like this salad using winter greens, pomegranates, beets and more.

Enjoy!

winter-greens-salad

By Haaps & Barley

WINTER GREENS WITH BEETS, POMEGRANATE AND APPLE

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Fennel has always been something I’d order in a restaurant, and it almost always played a supporting role in salads and soups.

That all changed this year, when I learned how to locate the bulbous vegetable (and cousin to the carrot) in the produce aisle and prepare it at home. I’ve been adding it mostly to a one-pot turmeric chicken dish until I saw this recipe from Haaps & Barley.

Here, fennel is the star of its own side dish, and according to Jill, braising it will tone down the licorice notes (aka star-anise) and bring out its sweetness. When it’s ready, pair with something savory, like roasted chicken. I paired mine with an herb-crusted baked salmon filet.

Enjoy!

braised-fennel_haaps-barley

By Haaps & Barley

BRAISED FENNEL

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