I am pleased to announce that, along with my work here at Food Ergo Love, and at FoodSided and FanSided, I am now the editor at Everything On Tap. It’s a new website, affiliated with FanSided, that focuses on beer, wine, and spirits, especially of the fine variety. If you love great food and great drinks, then I hope you will join us there as we work to get the fledgling site off the ground. We have some great writers, and great ideas, so stop by and let me know what you think. And as always, thanks for reading!
In my native Louisiana, when the weather begins to turn get cold, people start to say that it’s gumbo weather. Gumbo is the perfect warm, spicy, nourishing stew for the cold. Well in China, gumbo weather means hotpot weather! Hotpot is a creation of Sichuan province, a province known for its excruciatingly spicy food and love of meat. Hotpot is also popular in Mongolia, where it is even more meat-heavy than in Sichuan. So when the weather in Kunming turned cold this week, I knew that it was time for a hotpot night.
*Note: my friend and I took a trip around Yunnan Province for four days, focusing on food and adventure. It was an incredible trip in so many ways. I hope that this four-part series of articles about the trip delights and enchants you as much as the trip did me. Before you read this, Part Two, you may want to catch up by reading Part One.
Waking up in Dali old town, I was greeted with the serenading of birds and the warm fingers of the sun. At this time of the year, the weather in Yunnan Province is somewhere between hot and cool – a perfect warmth that caresses you with light breezes and a clear, bright, blue sky. Dali and its surroundings are in a hilly region, so that the elevated altitude seems to make the air even fresher and crisper. My friend and I checked out of the hostel with excitement in our spirits, ready to have a local, Dali breakfast and then to begin the trip to Shaxi.
*Note: my friend and I took a trip around Yunnan Province for four days, focusing on food and adventure. It was an incredible trip in so many ways. I hope that this four-part series of articles about the trip delights and enchants you as much as the trip did me.
Food is about so much more than food. It is about travel, adventure, and forging friendships. It is about seeing and experiencing new things, about transporting us to new levels of pleasure and amazement. It is not only about eating and discovering new cuisines, but also discovering new cultures, people, tastes, and traditions. And our food tour of Dali and Shaxi – in Yunnan Province, China – provided all of this and more.
I am definitely a wine man. Ever since I began nicking drinks from my parents’ liquor cabinet, I knew that I loved wine above all else. Something about the color, the flavor, the heightened intellectual and spiritual awareness when drinking it — it is the drink of the gods. But to be fair, the only beer I really drank, until several years ago, was mass-produced junk. Then a friend of mine introduced me to really good, high-quality, crafted beer, and my opinion of beer changed. While I still prefer wine, I can now appreciate beer as a very nice drink, full of flavor and complexity just like a good wine, and worthy of being sipped with food. Beer has been a staple of mankind for tens of thousands of years, so it is certainly worth investigating.