March 30, 2022 • 39 mins
In this episode, we'll learn more about traveling while vegan with Kureisha Ford, a travel blogger better known as Gallivanting Wellness. We'll also learn more about her travel experiences.
This is the second episode of Foodies Take Flight, a series where Jess talks with world travelers, expats and citizens of countries outside of the United States about their food experiences. Whether you have wanderlust and want to get inspiration for your next trip, or a homebody who just wants a mental vacation, Foodies Take Flight will take you up and away.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Jess (00:08):
Hi, it's Jess and welcome to another episode of The Flaky
Foodie Podcast. The only showwhether discussion is delicious,
and there's chatter to chew on.
This is the second episode inour foodies take flight series
where I talk with people who'vebeen all over the world or who
have lived all over the worldabout their food experiences. So
today on the show, we'll haveKureisha Ford she's also known
(00:30):
as galavanting wellness on hersocial media handles, and she
tells people about travel tipson her TikTok, on her Instagram,
and she's also a recent vegan soshe'll tell us a little bit more
about traveling while vegan, andalso on the most vegan friendly
countries that she's visited sofar, you won't want to miss it
(00:51):
stay tuned.
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to www.theflakyfoodie.com/offersto take advantage of this very
(01:44):
special discountthis is officially th e 10th
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(02:25):
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Thank you for rocking with me tomy 10th episode and enjoy the
show.
(02:53):
Hi, and welcome back. Today wehave Kureisha of galavanting
wellness with us on the show.
She's been some more than 11countries and documents her
travels on Tik Tok andInstagram. So welcome Krishna to
the show. It's so good to haveyou here.
Kureisha Ford (03:08):
Thank you so much. I'm excited.
Jess (03:12):
So you've been to more than 11 countries as we
mentioned earlier. So whatcountries have you been to?
Unknown (03:18):
I had to sit up and think cuz I said and this is not
in any particular order. ButJapan, Canada, Mexico, Jamaica,
Bahamas, Peru, Belize, Maltese,Tahiti, Dubai and Costa Rica.
Jess (03:36):
Oh, wow. I've been to Costa Rica and Canada, and
beliefs as well. So Oh, yeah. Iknow. I love Costa Rica. I love
eating there. Everything wasjust really fresh to me. Oh,
yes. I like Costa Rica a lot. Sohow did you get into traveling?
Kureisha Ford (03:55):
So the first international trip I took was in
2016. And that was to Japan, togo see my sister and honestly,
everything about it. It was soexciting to the senses, like
from land in the airport, tryingto navigate through there. The
people the food, the culture,like it just ignited something
in me when I went to Japan. AndI'm like, I love this feeling.
(04:19):
And I was like a kid in a candystore when I was touring Japan
and just looking around andstuff. I'm like, I love this.
Travel more often. So that'swhat started. So your social
media brand is galavantingwellness. How
Jess (04:32):
did you come up with that name and what does it mean to
Unknown (04:35):
you? Okay, so my sister and I was trying to come up with
names and I finally decided ongalavanting wellness because the
name itself literally meanspursuing wellness. Yes, when I
look at wellness, I look at itholistically. So mental,
physical, spiritual, so onthat's my sense of it. But to me
it also means pursuing freedom.
Okay, how so just having theflexibility to be able to try
(04:58):
was a luxury to be able toafford to travel as a luxury.
And so freedom is being able todo things on my own terms when I
want to do, and not necessarilyhaving so many constraints, but
also traveling I love it issomething that I really love to
do when you travel
Jess (05:17):
Do you try to stay with like the known brands? Or are
you the type to go places andtry to eat like the locals
there?
Unknown (05:24):
Oh, I try to eat like the locals. I never want to
travel to try food that I haveat home, even though the
ingredients may be different. SoI'm definitely the person that
goes outside the resort andthings like that, because that's
one way to learn about theplace. You learn about the
culture through the food.
Jess (05:42):
Exactly. So you became a vegan two years ago, how's that
affected? The way that you eatwhen you travel? Has it been a
pleasant experience or like avery challenging experience
Unknown (05:56):
is very challenging. I look at it, it was one of those
things I have to plan ahead for.
And it has some challenges, butI'm pretty flexible, even as a
vegan. So I'll prepare snacksand things like I packed my
lunch on most of my flights ifI'm not rushing. And so I
started to pack vegan proteinbars, single serving vegan
protein powders as well, to kindof prepare in case for example,
(06:17):
because if you notice atairports, they don't really
cater to vegans. You can findvegetarian options, even in a
code sections and stuff at theairport. But there's really no
vegan restaurants. You can getfries or a salad. But that's
about it. So I've gotten used topreparing that there may not be
options for me. And so I'll packmy snacks if I go to a country.
(06:40):
And there's very because youalso got to look at the culture
of the location of the country.
And when you think aboutveganism, it's really been this
health movement that's beencatching on in recent years has,
there's always been vegans. Butas far as more countries
accepting to have a restaurant,even in my hometown, Alabama,
we're just now really startingto get that. And so when I go to
(07:02):
a country that does not reallyhave vegan restaurants or has
many vegan options, I'll just goto the grocery store. I'll give
my nut butters, my breads, my myfruit and produce if there's not
a grocery store close, there'salways usually a market or a
street vendor or something.
Jess (07:16):
So what has been the most vegan friendly place that you've
visited since becoming a vegan?
Unknown (07:22):
I will say it's a tie between Dubai and Peru. Okay,
Jess (07:26):
what were some great dishes that you had in both of
those places?
Unknown (07:30):
Ooh, okay. So in Dubai, there's a restaurant called
microlenders. And to me, theypretty much serve more of Indian
type of dishes. And so there wasthe one dish with which was
untrue, and I cannot rememberthe name, but it was like
broccoli with like little patty.
And then I had a vegetable typeof dish. It was so good. But
right in front of my goal,Mendez is a dessert shop that
(07:51):
serves chocolate and things, butthey also have vegan desserts.
And so I try when it was reallygreat. Then there's a vegan
restaurant there called Siva andat Siva, I had a meatloaf mashed
potatoes that was made out oflentils and brown mushrooms and
things like that. And also I gota dessert there in Peru. I went
(08:12):
to what was it called theGreenpoint and it's in Cusco, I
went there multiple times.
Because I love this so much.
Every meal came with Inca corn,which is kind of crunchy corn in
this season. But there I hadbanana pancakes with a beer
syrup, and it was delicious. Andlike chocolate cake.
Jess (08:35):
So let's back up to the crunchy corn. Is that like a
corn nuts? How? Yes,
Unknown (08:40):
yes, definitely like a corn. And with that in Peru,
too, I noticed that the dishesare not as sweet as where you
should have in the UnitedStates. And that's so at the I
don't think they use really canesugar. So even though it looked
very sweet and wasn't, which wasgreat for me, I was totally fine
with that. And then as far as anorganic, local dish, I had Taku
(09:01):
Taku. And so they veganize itthere. And typically Taku Taku
is a dish made from leftoverrice and beans. And then they
asked seasonings and things likethat. And it actually originated
with African slaves. Rightly sothat was what editions I taught
there. It was so filling and sosavory was awesome. Loved it.
Jess (09:20):
That's the interesting nugget of history. I didn't
realize that we were in Perudown to Peru. That's extremely
interesting. So So what are someother great dishes that you've
had from your travels likebeyond just the vegan friendly
patients with some great foodthat you've had while traveling?
Unknown (09:39):
When I was in Japan, I was not vegan. And so one of the
things I loved there were mostof their dishes was served with
tea and rice and things likethey're in a workflow. I had
sushi there and I just feel likeif you're a seafood eater, you
go to Japan you have to try thesushi. I just
Jess (09:55):
had a conversation with my friend who lives over in Japan.
She lives over In Taiwan now,but she's lived in Japan and
Korea and all those places. Andshe just told me how great the
sushi is in Japan.
Unknown (10:06):
Yes, I loved it. And now as far as the meals in
Japan, of course, they're madeus all in Japanese. So I can't
tell you really what I waseating because I was picking my
meals by the pictures. Yeah, hasa full menu is picture solid,
just point. And so worked outgreat. I didn't have anything
that I was disappointed with
Jess (10:26):
this vitreous and also great. There were no
disappointments there. Nope,none. So you kind of mentioned a
couple of little tips for vegantravelers, you know, as far as
kind of finding a grocery storeto find kind of your essential
foods. Do you have any othertips for vegan travelers?
Unknown (10:45):
Yes, if you're going to take an international flight,
two days before your flight,contact your airline to let them
know about your diet. Also, youcan do it through the apps, I
have had different experienceswith that because of COVID. I've
been told by some airlines, theycan accommodate the diet.
Sometimes they do not have avegan diet option when you're
choosing your meal optionthrough the app. So it's always
(11:07):
best to call first. And ofcourse, if you can't get it,
just make sure you pack andprepare for that. Also, I have
the app Happy Cow. And so I findvegan vegetarian restaurants do
that when I'm in a location andI also check the lay of the land
quote unquote, prior totraveling anywhere.
Jess (11:23):
So what are some general tips that you have for anybody
who may or may not be vegan? Ormaybe you're omnivores? Maybe
you're pescatarian? Just anybodywho's traveling with some great
tips to find
Unknown (11:35):
great food. Oh, I'll search and do I'm very type A so
I google search before I get tothe area and kind of figure out
what are they known for? Likefor example, I'd say he did say
he takes pride in having freshfood for seafood, fresh produce
and things like that. So that'sanother place if you love
seafood to try it and since atso usually you're talking about
(11:58):
they're getting to catch thatday before they prepare it. And
so just looking at restaurants,but I don't just look up lists,
like what's the bestest andother because I like authentic
was um, foods and stuff. Iactually do a little deeper dive
to figure out where the look waseating because that's where I
want to go. I want the nativespices and sauces and things
like that. Are there
Jess (12:17):
any like native spices that you kind of incorporate in
your home kitchen? That you fireover here? Okay. Do you are you
a big home cook it or you preferto
Unknown (12:31):
cook it kind of depends on my mood. Okay, I'm in the
mood to cook I will I like to doa lot of fresh stuff from the
farmers market. So for me it'smainly tan and things like that
and and my seasons to it. If I'mpreparing a ethnic dish, because
I do love India food. I'lldefinitely do the recipes based
upon their ingredients, like thespecific spices and things like
that.
Jess (12:51):
Awesome. So I have a kind of a mental exercise. I'm sure
this will be a lot of hard foryou. But you've kind of gone
through most of the 11 countriesso far. Can you name like one
great, awesome thing that youate in each of the countries
that you visited?
Unknown (13:09):
Okay, So Japan is definitely sushi. In Canada,
which I can't remember honestlywhat I had in Canada, because
I've been to Canada twice. Whatparts Montreal and Windsor
Canada, okay. I've been toToronto, definitely try Montreal
in Montreal. I do have Lebanesefood. And I did like that.
Jess (13:30):
I when I was in Canada, we went to a place called Niagara
on the Lake. Remember the nameof it, but it was a great
restaurant. And it was kind ofat first you would think it's
kind of sketchy because you gotto go underground to get to it.
And we really just didn't askaround or anything. We were on a
tour. And they stopped us hereand was like you have however
long to eat. And when I say theyhad the food was so good. I
(13:51):
don't know if we were starving.
The food was very good. So it'sa Greek restaurant. And Niagara
on the Lake. Where were somegood places in Montreal.
Unknown (14:00):
That's the one where I tried to Lebanese restaurant,
the Lebanese and Windsor no inMontreal, or Windsor. I can't
remember what I had in Mexico. Iwas in Cabo. And they have a
vegan restaurant there. I cannotremember the name of for the
life of me. But they do it'skind of like a little almost
(14:20):
like a off the street place liketo almost look like a little
street market but it's not. Andit's two guys that run it but it
was really great. I have plentyof tacos and things like that as
well. Love them too. I'm inJamaica, I was not vegan so I
had the curry goat the fish andeverything. It was so great. I
remember eating at therestaurant on doctors cold
(14:43):
beach. That restaurant wasawesome. And down the street
from their desk, anotherrestaurant and rich I hate the
curry goat. I loved it andBahamas. That was one place
where it was challenging to findfood because of course due to
location and culture, theymainly put seafood and a lot of
their own meals and So therethat is a place where I would
have to go to some typicalAmerican restaurants or the
(15:03):
sides, go to the grocery store,things like that. And definitely
double check on when I met therestaurants do you have vegan
because what I've realized in mytravels, people know what
vegetarian means. And this iseven in the US. You know, a
vegetarian means they do notnecessarily know what vegan is.
Jess (15:19):
Yeah, and it's the weirdest thing now that they've
had this new plant based label.
People can understand what thatmeans so much better than vegan.
I've, I've noticed very weird.
It's like, you'll be like vegan,and they'll be like, Oh, do you
want some of these eggs? Oh, no.
Unknown (15:44):
All the time.
Literally. It happens all thetime. What I've learned to do is
save begin, then I'll say, so nodairy, no eggs, no meat, no
seafood. I say that after that.
And if I'm traveling, I willlook it up because I have a
Google Translate. And I'll lookup what it means and their
(16:06):
language and I'll show them. Sothat's how I've been trying to
do it. Because what I'venoticed, people will, okay, so
for example, mashed potatoes.
They're like, Oh, yes, we cancuz you can't visibly see the
meat. They don't look at thebutter or even for beans. They
don't get me wrong. Yeah. And sothat's why I'm like I'm a vegan.
But I do what I can. Asking you.
(16:30):
Hmm, no, it does it then. Itdoes. And I just have to find
out because I Googled somelater. I'm like, Oh, man. I make
a conscious effort.
Jess (16:41):
We're going through countries. We had Canada, we've
had Bahamas, Mexico, Jamaica. Sowhat about Costa Rica
Unknown (16:49):
and Costa Rica, we're staying on a resort. So when I
said a hotel resort, I emailedthem prior to going and let them
know I'm vegan, so that the chefcan customize my meals. So that
definitely wasn't a problem.
Okay, well,
Jess (17:01):
did you have any, like memorable foods there?
Unknown (17:04):
No, because? Well, let me tell you why though. So when
you stand a resort and you letthem know you're vegan,
typically, they're very nice andaccommodating. And they try to
put but it's a resort. Sothey're putting their meals
catered to the American palate.
So typically, they're cookingthe vegan Americanized dishes.
Jess (17:22):
Okay. Yeah. So by the same as what you get back home, just
just be in pretty much yes. And
Unknown (17:29):
vegan, authentic dishes? Yeah, actually, what do
you want and, um, and I neverlike to give the chef direction
per se, besides something local,some authentic because that's
the whole point. I want you tocreate whatever I'm totally
open. Lowe's is not tofu, orsome soy plant based meat. I
don't care. create it. I'm gonnatry it.
Jess (17:49):
Well, we ate in Costa Rica, we took a day trip, a
couple of day trips, and theystopped us at this restaurant in
the mountains we didn't get itwas just a part of the tour. So
we didn't really pay it anothertime. We didn't really pay
attention to the name we justate. But when I say it was the
best food and I think now I'mthinking about it. I don't think
anything except maybe like somecheese, sprinkle on some beans
(18:12):
and rice. I think that a platewas pretty much vegan. Hmm. And
it was like cuz they had so Vicibut it made it without the fish.
It was just kind of likemarinated vegetables like a
salad and everything. And maybeit was plantains and they had
this drink. That was it wasfunny because we pulled up on
the table and it was like, itlooks like brown dirty water
(18:35):
since he's table. And so we'rejust kind of like, Ah, well, we
took a sip and I'm talking aboutit was we think she said the
waitress because you know, itwas all Spanish she said
Tamarindo so it was liketamarind water pretty much and
when it was brown, but it was solike refreshing and and good. So
(18:58):
that's why I'm kind of I'm I'msurprised that the resort didn't
try to meet like local becausethey seem like they were very
like vegetarian friendly. placesprovide a vegetarian options.
But then again, I wasn't lookingat it through the lens of a
vegan so you're gonna
Unknown (19:12):
find tamarind, water, and things like that and juice
in Jamaica, and Mexico as well.
Jess (19:18):
It was just funny, but a bunch of a bunch of dirty water
on the table. That's why youhave to keep an open mind. You
never know. So you know, thatyou don't expect to be
absolutely delicious. So wheredid we miss any countries?
Unknown (19:31):
There was Billy's Maltese. I really loved eating
tamales. I'll say that.
Jess (19:38):
Well, whether there's like specialty dishes because I don't
think I've ever heard anybodysay,
Unknown (19:43):
Well, here's the catch.
That was also on the resort. Sothis was during COVID So you
couldn't Island hop or toe hopat that. Ah
Jess (19:51):
man, I know
Unknown (19:55):
where the chef customize all my meals. However
with that Chef it was reallygreat. because he would make
local stuff like local brandsand stuff and veganism. Local
jams. That's the first time Ihad vegan ratatouille was
actually there too. Oh, wow.
Nice. Yeah. So he will make alot of dishes and I just loved
it sounds like yes, this isgreat. Actually, the resort of
(20:16):
mouth is actually set the barfor when I will customize vegan
meals in my resort.
Jess (20:24):
Oh, do you ever go sometimes you said you stay in a
resort. Have you ever had tolike budget when you ate while
traveling?
Unknown (20:31):
I actually I rotate. I pick my accommodations based on
where I'm staying. So inMaldives, I stayed at a resort
in Costa Rica. But mainly duringCOVID though, you have to stay
at Goldstar type ofaccommodations and stuff. I
typically prefer to stay in anAirbnb. And even when I'm
booking an Airbnb, I tried tobook one that's owned by local,
(20:53):
so my money can go back andstimulate the local economy.
That's very nice. So that's whatI prefer to do. However, in some
locations, like for example, inPeru, Peru is really great for
backpackers. They have a lot ofhostels and things. And so
because I was doing tours allaround the country, because I
use a service called Peru hop,which is a hop on hop off bus. I
(21:13):
stayed in hotels there andAirbnb ease. Oh, how was that
experience? Oh, it was awesome.
It totally helps with planningyour trip. Because you pick your
itinerary you pick how many daysyou want to be on the bus, you
know, by based on your itineraryif you're going to be in a
location overnight, so that'swhy I will pick the hotel or
Airbnb, because depending onlocation, some of them have more
(21:33):
hostels versus actualtraditional hotels. And so then
I'll pick up Airbnb. And so itwas really great, because when I
picked that thing was like itwas a three storey loft. And it
was so nice. It was gated, andit was within like a 10 minute
cab ride of the main city.
Jess (21:52):
And I feel like I feel like buying a plane ticket
Unknown (21:54):
now. You definitely should Peru have something for
everyone. I love it. However, ifyou're going to go to Machu
Picchu and things like that, beaware of altitude sickness in
Israel. Be aware and planaccordingly. Give yourself at
least two to three days andCusco to acclimate to the change
(22:17):
in elevation.
Jess (22:18):
You haven't really had a chance then since you kind of
hopped around and kind of stayedat these local air B and Bs and
hostels to really try the localfood. So that's that's, that's
cool. It's really cool.
Unknown (22:28):
Yes. And I got to got to meet a lot of travelers to
improve, because we ended updoing some of the same tours.
And I actually went back to oneof the hostels to eat because
there's a restaurant there witha few girls that I had met on
one of the tours. Yeah, so itwas really great experience. So
yeah, I do a combination ofboth. And as far as budgeting,
Mmm hmm. I try to budget isalways interesting to me. I do
(22:54):
try to budget, but I'm a verytype A and I do what I want to
do when I vacation. And so I payfor everything ahead of time. So
the only thing I'm having to payfor on the trip is literally
food. And probablytransportation, I say probably
because I typically bookexcursions they do pick up and
drop off. If there
Jess (23:13):
was any country where you could travel back to just for
dish. Where would that be?
Unknown (23:21):
Back to Dubai? Because Dubai has so much and I feel
like you can't even touch oneverything even in two weeks. Mm
hmm. Yeah. So they have theyhave such a variety. And mainly
because there's such a meltingpot. Because if you look at the
population of Dubai, it's onlyabout 20% or so Emirates, and
(23:42):
everyone else kind of just youknow, immigrated over there. So
there's so many different ethniccultures there's so many
different foods and everythingthat you can
Jess (23:51):
try is there anything to where you're just like I wish I
could make this at home?
Unknown (23:59):
My thoughts are more so I wish I had to show
Jess (24:03):
understandable
Unknown (24:07):
meal prep for me.
Jess (24:09):
So I'm big into international snacks Have you
tried any like packaged snacksthat were just like okay, I'm
I'm gonna put these all in mysuitcase and
Unknown (24:18):
you're in Hawaii, what was it? Oh, which island which
islands? I've been to HawaiiMaui and Oahu. Okay, they it's
the macadamia nuts there I lovetheir macadamia nuts because
they have a flavor and there'slike a honey they had a
Honeywell cuz I've been therebefore when I was not begin with
(24:39):
while I've been vegan um but Ilove them macadamia because you
can find them season and they'reso good.
Jess (24:44):
And we went to Oahu on our honeymoon. And I that was one
thing that I brought back and Istill from time to time if I
think about it I order from thesame farm that we visited over
there and they're completelydifferent than what you will
find on the shelves here. Yes,they're they're bigger number
one they're also I don't knowthe flavor is a lot lighter I
(25:06):
don't know how to explain it.
Unknown (25:08):
No I I'm telling you I totally get what you mean. is
almost like you can tell itdoesn't have all the
preservatives in it. Yes that'swhat it is. That's also what I
loved about eating the food inJapan as well. It was so fresh
Jess (25:22):
Mm Hmm Well, this has made me very hungry and very ready to
travel somewhere
Unknown (25:31):
Yes, yes I mean the film tell you the food is one of
the best parts I get excitedabout like the freshness like oh
my gosh the fresh produceeverything it just like it's
like a party for the Census justa smell everything that reminds
me of Dubai they have suits,which are little markets which
(25:51):
which is what we will call thembut like the seasonings and
everything that's out like youcan just the colors are so
green. Yeah,
Jess (26:01):
I know it's pretty a movie a Hollywood eyes but I don't
know if you remember that six inthe city movie where they went
to the buy there was a scene ina marketplace. And I don't
remember much else about thatmovie. Remember that scene and
marketplace and and being likewhy cuz the colors were like So
(26:22):
like you said so vibrant?
Unknown (26:23):
Yes. And they just have them they're in Peru, I went to
one of their their large farmersmarket and literally, they had
meat out they had spices thatwas to produce everything and
they were just like, I was justwalking down the aisles taking
everything in like this isamazing. I mean, literally they
(26:45):
even have alpaca me likeeverything like wow. Yeah, like
it's really neat to go to the Ilove that's one of the things I
do love is to try to catch thelocal markets when I travel
internationally because that'swhere you can also see the
culture. Yes. So it was reallyneat. And just to see the food,
even the candy and the leavesbecause you mentioned the plants
(27:06):
and stuff in Costa Rica and inPeru you can find the coca
leaves and things at the marketbecause it helps with altitude
sickness and they can do thingsand so I actually found that
that their market did a hell noyou got to start beforehand.
Jess (27:29):
Oh, okay. That's what
Unknown (27:34):
they even serve the tea and everything get the hotel but
yes, I'm sure he started twodays before it'd been just fine.
Jess (27:43):
So have you ever had a chance to eat like at a locals
like house or any any situationlike that while you travel?
Unknown (27:52):
Yes, when I was in Jamaica stayed at Airbnb and so
it was at a family compound andso the owner would you can pay
to get the breakfast and stuffand he will prepare the meal and
it was so good. It was so good.
I was like yes, that was so thatwas the first time I tried a key
and was a key salt fish becauseI wasn't vegan then a key salt
fish and that was a guava guavajam.
Jess (28:19):
I love coffee and cream cheese no so well together. I
never thought of those twotogether. There was a restaurant
here a bakery and they will makeguava cheese brioche so it was
like a almost like a croissantwith cream cheese cream cheese
and guava in it and it was sogood. I'm sure that's not vegan
(28:39):
there is 2% positive it's notvegan but there's there's butter
for days and that but there'syou know there's other places
that have coffee and creamcheese to get I used I bought a
little thing of jam one time andwe eat it with crackers and
cream cheese
Unknown (29:01):
isn't a neat the jams and everything that you can find
in these places and the sauces
Jess (29:06):
yes even cuz I like Like You I like farmers markets as
well. And so it'll be like localfruit that you can't you don't
find in a grocery store. Youjust have to know about it like
yes, like you know mayhaw jellyor something like that. Or
mulberry jam. And a lot ofpeople are kind of going back to
(29:26):
you know our roots and eatinglocal and getting stuff that you
can find Wow here and it's somuch jam. You can make anything.
It's
Unknown (29:32):
a yes. Even though they're savory flavors to it.
Yeah. And I didn't realize thatlike it was like a jalapeno jam
or something I seen somewhere.
And I was like, Huh, I'm gonnathought of that.
Jess (29:47):
No pun intended, but that type of thing is my jam. I love
like sweet and spicy. Together.
It just works to me like avintage I'm vegetarian. So Like
a vegetarian like wing orsomething like that, and you
have a glaze on the outside orsomething. I'm all for that.
Unknown (30:08):
I'm telling you making me happy now. Now I need to book
another trip. I gotta get somemore food.
Jess (30:15):
I might be in your suitcase
Unknown (30:19):
Come on, come on.
Because he Oh, yes, he now oftenhad to look up places. Now to
find a country that's the mostvegan friendly now.
Jess (30:31):
Well, you know, what was weird is that some places over
here that you have, and youwould think they're vegetarian
friendly, because all therestaurants are are not visited,
like in real life or vegetarianfriendly, because a lot of
places here like Thairestaurants, you can find
vegetarian food, or vegetarianplate. But I was reading and I
(30:51):
don't know if you've, if you'relistening, and you're from
Thailand, and you can kind of belike, that's not true. Let me
know. But I was reading theactual actually in Thailand,
it's not that vegetarianfriendly is actually pretty,
pretty hard. And this was acouple of years ago, too. So who
knows what could have changed?
Unknown (31:09):
So you know, what I noticed too, with traveling also
depends on the religion to Yes,because it's our area,
especially because Thailand hasmonks because I've looked at
visiting Thailand before. And Iwas looking at the food and so
there are restaurants that arewhat I'm calling monk friendly,
but that's not the term thatthey use. And they actually have
(31:30):
vegan options.
Jess (31:31):
Okay, sometimes if you're traveling kind of look outside
the box think about hey, whowould be local here this
vegetarian and where would theyeat? Yes,
Unknown (31:42):
yes. With this I want hot meals and stuff. I don't
want just fries or salad like
Jess (31:55):
I like I'm very anti borderline anti salad is better
in recent years. I'm like pleasecook my vegetables Caesar.
Unknown (32:06):
Yes. I put a put a little sauce on that do
something disheartening, becauseyou go to places and you see all
this great food. And I'm like,Oh, yes. Okay, let me get some
good hot and it's like, oh, wehave fryer salad.
Jess (32:25):
But just some plain plain rice there's
Unknown (32:29):
it's so funny you say that because cuz I wanted to try
like a South African placeyesterday. And he was like, oh,
no, it was a South African wasthe Afghan place and he was
like, I was like getting thingvegan because I feed on the lamb
and all that I have white
Jess (32:46):
rice. Oh my God even tries sugar coated us like as well. I
am
Unknown (32:58):
just like
Jess (33:01):
nice. Not even a beam good, though, you
Unknown (33:06):
know, this?
Jess (33:11):
Well, I actually appreciate that more than people
who are like, yes, is vegan andis like chicken broth or
something all up and throughthat. So
Unknown (33:22):
you that's why I say like a vegan. But I mean, you
just don't know sometimesbecause people tell you Yes. So
you can buy it. And also they'renot cooking it all the time the
one that you're speaking to, sothey don't know. Mm hmm. It's
just like, Oh, my stomach ishurting. Okay, that wasn't quite
vegan. Let's
Jess (33:43):
let's so what was the reason? Behind you becoming
vegan? Was it for healthreasons? Or honestly, I
Unknown (33:53):
I keep abreast of a lot of things going on in the news.
And there was always a recall ona meat product. That is true.
And I'm like, You know what,forget it. Forget it. I'm not
doing this no more. Andhonestly, that's what it was.
And so I initially before goingvegan, I had already cut out
beef, chicken and pork anyway,like few years before that. So
(34:17):
at that point, I was eatingseafood lamb go and things like
that. And then so so it's kindof seemed like it was a slow
phase over the course of years.
Jess (34:27):
So you weren't do were you eating pork? No, I had already
okay. Okay, so you just kind ofknow I can live without this one
meat.
Unknown (34:38):
I can live without seafood. And I really love
seafood because you can get somegreat seafood in some places.
I'm just like, You know what?
No, I'm done. I'm done.
Jess (34:51):
yapping they've been taking back the lettuce too. So
it looks like we're not.
Unknown (34:55):
Honestly that's true.
And like it has its own thingyou know, because you know
people like oh, the animals andall this and that's great. But
also with veganism, thoughyou're looking at deforestation,
you know, it's a whole otheraspect of it. So with, with the
recalls on vegan food, that'swhy I preferred farmers market.
That's why I prefer that,because typically, the farmers
(35:16):
love their stuff. Typically, Ihave yet to see a local farm
have a recall, that's not bestfor juicing. You know, like, if
you think about it, the recallson food tends to be with
companies that are massproducing this issue. And so
that's why I'm more of a farmersmarket person.
Jess (35:40):
I have, I tried to be as much as possible, I haven't,
because we have online farmersmarket here, and I haven't been
doing it quite as much. And it'salso mostly because it's winter.
And so mostly you have yourgreens and and, and things that
you know, I'm not a big greensperson. You know, I like salad,
but I'm not a big like collardgreen mustard, green, turnip
(36:02):
green type person. And so that'swhat was in season. And so I
didn't order quite as much, butI was like, You should eat MCS
and I'm for that, but it's justbetween my wallet. And my brain,
right.
Unknown (36:19):
It's funny, you bring that up, because it is more
expensive to eat fresh producefrom the farmers market than it
is to buy at the grocery. It is
Jess (36:28):
it can get a little bit like if you if it is it depends.
Unknown (36:32):
Yes, it does. It definitely depends on the market
face. But um, I have noticedthat and you mentioned online
form, there's, um, I know therewas one forum in California that
I love to get my nut butterfrom, because they did they it
was stone ground and it wasn'tas sweet and they had very
minimal ingredients in it andthere was not as much oil on the
(36:53):
top but our net forms, they doproduce boxes and they also ship
and you like gems and stuff likethat. They have Okay, our next I
have like a peach cobblerbecause they do um dried fruits
and stuff as well. So they havea variety of things and then
there's another
Jess (37:13):
was a peach cobbler peach cobbler with
Unknown (37:18):
John because that form so you know, they had a produce.
So they it's their peaches andthings like that. Of course it's
when it's in season. They alsohave some savory type of jams as
well as sweet jams.
Jess (37:29):
Okay, cool. So it's like peach cobbler, the filling, or
is it like,
Unknown (37:33):
yes, the feeling all day in the jar. And there was
another online like farmersmarket thing. I forget what it's
called, but it's like a producethat kind of looks ugly. That
doesn't make it to the grocerystore. Oh,
Jess (37:46):
misfit market.
Unknown (37:47):
Yes. Yes. Yes. That's what I heard about. But yes, but
yeah, I think you might like ournetfirms.
Jess (37:53):
Yes. Well, we thank you so much for being here, Korea. And
thank you so much for sharingyour knowledge of traveling. And
of course, this place that youget your nut butters and jams
from that I'm going toimmediately Google this after
this. And just thank you somuch. Where can the people find
(38:14):
more about your travel and yourtraveling adventures
Unknown (38:17):
or my Instagram galavanting wellness. That's
where you're gonna find all thetravel pictures and adventures
on my Facebook page and Twitter.
That's where you're gonna findall things travel. I literally
share articles, stories fromother travelers, everything
sells flight tickets, differentthings like that you're going to
find it on Galvin to Emma'sTwitter and Facebook page, my
(38:38):
tic toc that you're going tofind my account of events were
traveling with my own personallittle spin on them.
Jess (38:51):
Great, awesome. And if you go to my website, www dot the
flaky foodie.com. You'll seethis post and you'll see a
picture of some delectablelooking dishes that Krishna has
had while traveling and so Isuggest you go there try to find
the posts with this episode init drool at the screen because
you're going to want to the foodlooks absolutely delicious. So
(39:16):
again, thank you so much forbeing here. And everyone
listening. Have a great week.
Treat this podcast like gossipor the gospel and tell somebody
if you enjoyed it and also justeat something delicious. And if
you do eat something delicious.
Tell me about it at the flakyfoodie on all platforms
Facebook, Twitter and Instagram.
Thank you everybody. Bye bye
Hi, it's Jess and welcome to another episode of The Flaky
Foodie Podcast. The only showwhether discussion is delicious,
and there's chatter to chew on.
This is the second episode inour foodies take flight series
where I talk with people who'vebeen all over the world or who
have lived all over the worldabout their food experiences. So
today on the show, we'll haveKureisha Ford she's also known
(00:30):
as galavanting wellness on hersocial media handles, and she
tells people about travel tipson her TikTok, on her Instagram,
and she's also a recent vegan soshe'll tell us a little bit more
about traveling while vegan, andalso on the most vegan friendly
countries that she's visited sofar, you won't want to miss it
(00:51):
stay tuned.
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(01:44):
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Thank you for rocking with me tomy 10th episode and enjoy the
show.
(02:53):
Hi, and welcome back. Today wehave Kureisha of galavanting
wellness with us on the show.
She's been some more than 11countries and documents her
travels on Tik Tok andInstagram. So welcome Krishna to
the show. It's so good to haveyou here.
Kureisha Ford (03:08):
Thank you so much. I'm excited.
Jess (03:12):
So you've been to more than 11 countries as we
mentioned earlier. So whatcountries have you been to?
Unknown (03:18):
I had to sit up and think cuz I said and this is not
in any particular order. ButJapan, Canada, Mexico, Jamaica,
Bahamas, Peru, Belize, Maltese,Tahiti, Dubai and Costa Rica.
Jess (03:36):
Oh, wow. I've been to Costa Rica and Canada, and
beliefs as well. So Oh, yeah. Iknow. I love Costa Rica. I love
eating there. Everything wasjust really fresh to me. Oh,
yes. I like Costa Rica a lot. Sohow did you get into traveling?
Kureisha Ford (03:55):
So the first international trip I took was in
2016. And that was to Japan, togo see my sister and honestly,
everything about it. It was soexciting to the senses, like
from land in the airport, tryingto navigate through there. The
people the food, the culture,like it just ignited something
in me when I went to Japan. AndI'm like, I love this feeling.
(04:19):
And I was like a kid in a candystore when I was touring Japan
and just looking around andstuff. I'm like, I love this.
Travel more often. So that'swhat started. So your social
media brand is galavantingwellness. How
Jess (04:32):
did you come up with that name and what does it mean to
Unknown (04:35):
you? Okay, so my sister and I was trying to come up with
names and I finally decided ongalavanting wellness because the
name itself literally meanspursuing wellness. Yes, when I
look at wellness, I look at itholistically. So mental,
physical, spiritual, so onthat's my sense of it. But to me
it also means pursuing freedom.
Okay, how so just having theflexibility to be able to try
(04:58):
was a luxury to be able toafford to travel as a luxury.
And so freedom is being able todo things on my own terms when I
want to do, and not necessarilyhaving so many constraints, but
also traveling I love it issomething that I really love to
do when you travel
Jess (05:17):
Do you try to stay with like the known brands? Or are
you the type to go places andtry to eat like the locals
there?
Unknown (05:24):
Oh, I try to eat like the locals. I never want to
travel to try food that I haveat home, even though the
ingredients may be different. SoI'm definitely the person that
goes outside the resort andthings like that, because that's
one way to learn about theplace. You learn about the
culture through the food.
Jess (05:42):
Exactly. So you became a vegan two years ago, how's that
affected? The way that you eatwhen you travel? Has it been a
pleasant experience or like avery challenging experience
Unknown (05:56):
is very challenging. I look at it, it was one of those
things I have to plan ahead for.
And it has some challenges, butI'm pretty flexible, even as a
vegan. So I'll prepare snacksand things like I packed my
lunch on most of my flights ifI'm not rushing. And so I
started to pack vegan proteinbars, single serving vegan
protein powders as well, to kindof prepare in case for example,
(06:17):
because if you notice atairports, they don't really
cater to vegans. You can findvegetarian options, even in a
code sections and stuff at theairport. But there's really no
vegan restaurants. You can getfries or a salad. But that's
about it. So I've gotten used topreparing that there may not be
options for me. And so I'll packmy snacks if I go to a country.
(06:40):
And there's very because youalso got to look at the culture
of the location of the country.
And when you think aboutveganism, it's really been this
health movement that's beencatching on in recent years has,
there's always been vegans. Butas far as more countries
accepting to have a restaurant,even in my hometown, Alabama,
we're just now really startingto get that. And so when I go to
(07:02):
a country that does not reallyhave vegan restaurants or has
many vegan options, I'll just goto the grocery store. I'll give
my nut butters, my breads, my myfruit and produce if there's not
a grocery store close, there'salways usually a market or a
street vendor or something.
Jess (07:16):
So what has been the most vegan friendly place that you've
visited since becoming a vegan?
Unknown (07:22):
I will say it's a tie between Dubai and Peru. Okay,
Jess (07:26):
what were some great dishes that you had in both of
those places?
Unknown (07:30):
Ooh, okay. So in Dubai, there's a restaurant called
microlenders. And to me, theypretty much serve more of Indian
type of dishes. And so there wasthe one dish with which was
untrue, and I cannot rememberthe name, but it was like
broccoli with like little patty.
And then I had a vegetable typeof dish. It was so good. But
right in front of my goal,Mendez is a dessert shop that
(07:51):
serves chocolate and things, butthey also have vegan desserts.
And so I try when it was reallygreat. Then there's a vegan
restaurant there called Siva andat Siva, I had a meatloaf mashed
potatoes that was made out oflentils and brown mushrooms and
things like that. And also I gota dessert there in Peru. I went
(08:12):
to what was it called theGreenpoint and it's in Cusco, I
went there multiple times.
Because I love this so much.
Every meal came with Inca corn,which is kind of crunchy corn in
this season. But there I hadbanana pancakes with a beer
syrup, and it was delicious. Andlike chocolate cake.
Jess (08:35):
So let's back up to the crunchy corn. Is that like a
corn nuts? How? Yes,
Unknown (08:40):
yes, definitely like a corn. And with that in Peru,
too, I noticed that the dishesare not as sweet as where you
should have in the UnitedStates. And that's so at the I
don't think they use really canesugar. So even though it looked
very sweet and wasn't, which wasgreat for me, I was totally fine
with that. And then as far as anorganic, local dish, I had Taku
(09:01):
Taku. And so they veganize itthere. And typically Taku Taku
is a dish made from leftoverrice and beans. And then they
asked seasonings and things likethat. And it actually originated
with African slaves. Rightly sothat was what editions I taught
there. It was so filling and sosavory was awesome. Loved it.
Jess (09:20):
That's the interesting nugget of history. I didn't
realize that we were in Perudown to Peru. That's extremely
interesting. So So what are someother great dishes that you've
had from your travels likebeyond just the vegan friendly
patients with some great foodthat you've had while traveling?
Unknown (09:39):
When I was in Japan, I was not vegan. And so one of the
things I loved there were mostof their dishes was served with
tea and rice and things likethey're in a workflow. I had
sushi there and I just feel likeif you're a seafood eater, you
go to Japan you have to try thesushi. I just
Jess (09:55):
had a conversation with my friend who lives over in Japan.
She lives over In Taiwan now,but she's lived in Japan and
Korea and all those places. Andshe just told me how great the
sushi is in Japan.
Unknown (10:06):
Yes, I loved it. And now as far as the meals in
Japan, of course, they're madeus all in Japanese. So I can't
tell you really what I waseating because I was picking my
meals by the pictures. Yeah, hasa full menu is picture solid,
just point. And so worked outgreat. I didn't have anything
that I was disappointed with
Jess (10:26):
this vitreous and also great. There were no
disappointments there. Nope,none. So you kind of mentioned a
couple of little tips for vegantravelers, you know, as far as
kind of finding a grocery storeto find kind of your essential
foods. Do you have any othertips for vegan travelers?
Unknown (10:45):
Yes, if you're going to take an international flight,
two days before your flight,contact your airline to let them
know about your diet. Also, youcan do it through the apps, I
have had different experienceswith that because of COVID. I've
been told by some airlines, theycan accommodate the diet.
Sometimes they do not have avegan diet option when you're
choosing your meal optionthrough the app. So it's always
(11:07):
best to call first. And ofcourse, if you can't get it,
just make sure you pack andprepare for that. Also, I have
the app Happy Cow. And so I findvegan vegetarian restaurants do
that when I'm in a location andI also check the lay of the land
quote unquote, prior totraveling anywhere.
Jess (11:23):
So what are some general tips that you have for anybody
who may or may not be vegan? Ormaybe you're omnivores? Maybe
you're pescatarian? Just anybodywho's traveling with some great
tips to find
Unknown (11:35):
great food. Oh, I'll search and do I'm very type A so
I google search before I get tothe area and kind of figure out
what are they known for? Likefor example, I'd say he did say
he takes pride in having freshfood for seafood, fresh produce
and things like that. So that'sanother place if you love
seafood to try it and since atso usually you're talking about
(11:58):
they're getting to catch thatday before they prepare it. And
so just looking at restaurants,but I don't just look up lists,
like what's the bestest andother because I like authentic
was um, foods and stuff. Iactually do a little deeper dive
to figure out where the look waseating because that's where I
want to go. I want the nativespices and sauces and things
like that. Are there
Jess (12:17):
any like native spices that you kind of incorporate in
your home kitchen? That you fireover here? Okay. Do you are you
a big home cook it or you preferto
Unknown (12:31):
cook it kind of depends on my mood. Okay, I'm in the
mood to cook I will I like to doa lot of fresh stuff from the
farmers market. So for me it'smainly tan and things like that
and and my seasons to it. If I'mpreparing a ethnic dish, because
I do love India food. I'lldefinitely do the recipes based
upon their ingredients, like thespecific spices and things like
that.
Jess (12:51):
Awesome. So I have a kind of a mental exercise. I'm sure
this will be a lot of hard foryou. But you've kind of gone
through most of the 11 countriesso far. Can you name like one
great, awesome thing that youate in each of the countries
that you visited?
Unknown (13:09):
Okay, So Japan is definitely sushi. In Canada,
which I can't remember honestlywhat I had in Canada, because
I've been to Canada twice. Whatparts Montreal and Windsor
Canada, okay. I've been toToronto, definitely try Montreal
in Montreal. I do have Lebanesefood. And I did like that.
Jess (13:30):
I when I was in Canada, we went to a place called Niagara
on the Lake. Remember the nameof it, but it was a great
restaurant. And it was kind ofat first you would think it's
kind of sketchy because you gotto go underground to get to it.
And we really just didn't askaround or anything. We were on a
tour. And they stopped us hereand was like you have however
long to eat. And when I say theyhad the food was so good. I
(13:51):
don't know if we were starving.
The food was very good. So it'sa Greek restaurant. And Niagara
on the Lake. Where were somegood places in Montreal.
Unknown (14:00):
That's the one where I tried to Lebanese restaurant,
the Lebanese and Windsor no inMontreal, or Windsor. I can't
remember what I had in Mexico. Iwas in Cabo. And they have a
vegan restaurant there. I cannotremember the name of for the
life of me. But they do it'skind of like a little almost
(14:20):
like a off the street place liketo almost look like a little
street market but it's not. Andit's two guys that run it but it
was really great. I have plentyof tacos and things like that as
well. Love them too. I'm inJamaica, I was not vegan so I
had the curry goat the fish andeverything. It was so great. I
remember eating at therestaurant on doctors cold
(14:43):
beach. That restaurant wasawesome. And down the street
from their desk, anotherrestaurant and rich I hate the
curry goat. I loved it andBahamas. That was one place
where it was challenging to findfood because of course due to
location and culture, theymainly put seafood and a lot of
their own meals and So therethat is a place where I would
have to go to some typicalAmerican restaurants or the
(15:03):
sides, go to the grocery store,things like that. And definitely
double check on when I met therestaurants do you have vegan
because what I've realized in mytravels, people know what
vegetarian means. And this iseven in the US. You know, a
vegetarian means they do notnecessarily know what vegan is.
Jess (15:19):
Yeah, and it's the weirdest thing now that they've
had this new plant based label.
People can understand what thatmeans so much better than vegan.
I've, I've noticed very weird.
It's like, you'll be like vegan,and they'll be like, Oh, do you
want some of these eggs? Oh, no.
Unknown (15:44):
All the time.
Literally. It happens all thetime. What I've learned to do is
save begin, then I'll say, so nodairy, no eggs, no meat, no
seafood. I say that after that.
And if I'm traveling, I willlook it up because I have a
Google Translate. And I'll lookup what it means and their
(16:06):
language and I'll show them. Sothat's how I've been trying to
do it. Because what I'venoticed, people will, okay, so
for example, mashed potatoes.
They're like, Oh, yes, we cancuz you can't visibly see the
meat. They don't look at thebutter or even for beans. They
don't get me wrong. Yeah. And sothat's why I'm like I'm a vegan.
But I do what I can. Asking you.
(16:30):
Hmm, no, it does it then. Itdoes. And I just have to find
out because I Googled somelater. I'm like, Oh, man. I make
a conscious effort.
Jess (16:41):
We're going through countries. We had Canada, we've
had Bahamas, Mexico, Jamaica. Sowhat about Costa Rica
Unknown (16:49):
and Costa Rica, we're staying on a resort. So when I
said a hotel resort, I emailedthem prior to going and let them
know I'm vegan, so that the chefcan customize my meals. So that
definitely wasn't a problem.
Okay, well,
Jess (17:01):
did you have any, like memorable foods there?
Unknown (17:04):
No, because? Well, let me tell you why though. So when
you stand a resort and you letthem know you're vegan,
typically, they're very nice andaccommodating. And they try to
put but it's a resort. Sothey're putting their meals
catered to the American palate.
So typically, they're cookingthe vegan Americanized dishes.
Jess (17:22):
Okay. Yeah. So by the same as what you get back home, just
just be in pretty much yes. And
Unknown (17:29):
vegan, authentic dishes? Yeah, actually, what do
you want and, um, and I neverlike to give the chef direction
per se, besides something local,some authentic because that's
the whole point. I want you tocreate whatever I'm totally
open. Lowe's is not tofu, orsome soy plant based meat. I
don't care. create it. I'm gonnatry it.
Jess (17:49):
Well, we ate in Costa Rica, we took a day trip, a
couple of day trips, and theystopped us at this restaurant in
the mountains we didn't get itwas just a part of the tour. So
we didn't really pay it anothertime. We didn't really pay
attention to the name we justate. But when I say it was the
best food and I think now I'mthinking about it. I don't think
anything except maybe like somecheese, sprinkle on some beans
(18:12):
and rice. I think that a platewas pretty much vegan. Hmm. And
it was like cuz they had so Vicibut it made it without the fish.
It was just kind of likemarinated vegetables like a
salad and everything. And maybeit was plantains and they had
this drink. That was it wasfunny because we pulled up on
the table and it was like, itlooks like brown dirty water
(18:35):
since he's table. And so we'rejust kind of like, Ah, well, we
took a sip and I'm talking aboutit was we think she said the
waitress because you know, itwas all Spanish she said
Tamarindo so it was liketamarind water pretty much and
when it was brown, but it was solike refreshing and and good. So
(18:58):
that's why I'm kind of I'm I'msurprised that the resort didn't
try to meet like local becausethey seem like they were very
like vegetarian friendly. placesprovide a vegetarian options.
But then again, I wasn't lookingat it through the lens of a
vegan so you're gonna
Unknown (19:12):
find tamarind, water, and things like that and juice
in Jamaica, and Mexico as well.
Jess (19:18):
It was just funny, but a bunch of a bunch of dirty water
on the table. That's why youhave to keep an open mind. You
never know. So you know, thatyou don't expect to be
absolutely delicious. So wheredid we miss any countries?
Unknown (19:31):
There was Billy's Maltese. I really loved eating
tamales. I'll say that.
Jess (19:38):
Well, whether there's like specialty dishes because I don't
think I've ever heard anybodysay,
Unknown (19:43):
Well, here's the catch.
That was also on the resort. Sothis was during COVID So you
couldn't Island hop or toe hopat that. Ah
Jess (19:51):
man, I know
Unknown (19:55):
where the chef customize all my meals. However
with that Chef it was reallygreat. because he would make
local stuff like local brandsand stuff and veganism. Local
jams. That's the first time Ihad vegan ratatouille was
actually there too. Oh, wow.
Nice. Yeah. So he will make alot of dishes and I just loved
it sounds like yes, this isgreat. Actually, the resort of
(20:16):
mouth is actually set the barfor when I will customize vegan
meals in my resort.
Jess (20:24):
Oh, do you ever go sometimes you said you stay in a
resort. Have you ever had tolike budget when you ate while
traveling?
Unknown (20:31):
I actually I rotate. I pick my accommodations based on
where I'm staying. So inMaldives, I stayed at a resort
in Costa Rica. But mainly duringCOVID though, you have to stay
at Goldstar type ofaccommodations and stuff. I
typically prefer to stay in anAirbnb. And even when I'm
booking an Airbnb, I tried tobook one that's owned by local,
(20:53):
so my money can go back andstimulate the local economy.
That's very nice. So that's whatI prefer to do. However, in some
locations, like for example, inPeru, Peru is really great for
backpackers. They have a lot ofhostels and things. And so
because I was doing tours allaround the country, because I
use a service called Peru hop,which is a hop on hop off bus. I
(21:13):
stayed in hotels there andAirbnb ease. Oh, how was that
experience? Oh, it was awesome.
It totally helps with planningyour trip. Because you pick your
itinerary you pick how many daysyou want to be on the bus, you
know, by based on your itineraryif you're going to be in a
location overnight, so that'swhy I will pick the hotel or
Airbnb, because depending onlocation, some of them have more
(21:33):
hostels versus actualtraditional hotels. And so then
I'll pick up Airbnb. And so itwas really great, because when I
picked that thing was like itwas a three storey loft. And it
was so nice. It was gated, andit was within like a 10 minute
cab ride of the main city.
Jess (21:52):
And I feel like I feel like buying a plane ticket
Unknown (21:54):
now. You definitely should Peru have something for
everyone. I love it. However, ifyou're going to go to Machu
Picchu and things like that, beaware of altitude sickness in
Israel. Be aware and planaccordingly. Give yourself at
least two to three days andCusco to acclimate to the change
(22:17):
in elevation.
Jess (22:18):
You haven't really had a chance then since you kind of
hopped around and kind of stayedat these local air B and Bs and
hostels to really try the localfood. So that's that's, that's
cool. It's really cool.
Unknown (22:28):
Yes. And I got to got to meet a lot of travelers to
improve, because we ended updoing some of the same tours.
And I actually went back to oneof the hostels to eat because
there's a restaurant there witha few girls that I had met on
one of the tours. Yeah, so itwas really great experience. So
yeah, I do a combination ofboth. And as far as budgeting,
Mmm hmm. I try to budget isalways interesting to me. I do
(22:54):
try to budget, but I'm a verytype A and I do what I want to
do when I vacation. And so I payfor everything ahead of time. So
the only thing I'm having to payfor on the trip is literally
food. And probablytransportation, I say probably
because I typically bookexcursions they do pick up and
drop off. If there
Jess (23:13):
was any country where you could travel back to just for
dish. Where would that be?
Unknown (23:21):
Back to Dubai? Because Dubai has so much and I feel
like you can't even touch oneverything even in two weeks. Mm
hmm. Yeah. So they have theyhave such a variety. And mainly
because there's such a meltingpot. Because if you look at the
population of Dubai, it's onlyabout 20% or so Emirates, and
(23:42):
everyone else kind of just youknow, immigrated over there. So
there's so many different ethniccultures there's so many
different foods and everythingthat you can
Jess (23:51):
try is there anything to where you're just like I wish I
could make this at home?
Unknown (23:59):
My thoughts are more so I wish I had to show
Jess (24:03):
understandable
Unknown (24:07):
meal prep for me.
Jess (24:09):
So I'm big into international snacks Have you
tried any like packaged snacksthat were just like okay, I'm
I'm gonna put these all in mysuitcase and
Unknown (24:18):
you're in Hawaii, what was it? Oh, which island which
islands? I've been to HawaiiMaui and Oahu. Okay, they it's
the macadamia nuts there I lovetheir macadamia nuts because
they have a flavor and there'slike a honey they had a
Honeywell cuz I've been therebefore when I was not begin with
(24:39):
while I've been vegan um but Ilove them macadamia because you
can find them season and they'reso good.
Jess (24:44):
And we went to Oahu on our honeymoon. And I that was one
thing that I brought back and Istill from time to time if I
think about it I order from thesame farm that we visited over
there and they're completelydifferent than what you will
find on the shelves here. Yes,they're they're bigger number
one they're also I don't knowthe flavor is a lot lighter I
(25:06):
don't know how to explain it.
Unknown (25:08):
No I I'm telling you I totally get what you mean. is
almost like you can tell itdoesn't have all the
preservatives in it. Yes that'swhat it is. That's also what I
loved about eating the food inJapan as well. It was so fresh
Jess (25:22):
Mm Hmm Well, this has made me very hungry and very ready to
travel somewhere
Unknown (25:31):
Yes, yes I mean the film tell you the food is one of
the best parts I get excitedabout like the freshness like oh
my gosh the fresh produceeverything it just like it's
like a party for the Census justa smell everything that reminds
me of Dubai they have suits,which are little markets which
(25:51):
which is what we will call thembut like the seasonings and
everything that's out like youcan just the colors are so
green. Yeah,
Jess (26:01):
I know it's pretty a movie a Hollywood eyes but I don't
know if you remember that six inthe city movie where they went
to the buy there was a scene ina marketplace. And I don't
remember much else about thatmovie. Remember that scene and
marketplace and and being likewhy cuz the colors were like So
(26:22):
like you said so vibrant?
Unknown (26:23):
Yes. And they just have them they're in Peru, I went to
one of their their large farmersmarket and literally, they had
meat out they had spices thatwas to produce everything and
they were just like, I was justwalking down the aisles taking
everything in like this isamazing. I mean, literally they
(26:45):
even have alpaca me likeeverything like wow. Yeah, like
it's really neat to go to the Ilove that's one of the things I
do love is to try to catch thelocal markets when I travel
internationally because that'swhere you can also see the
culture. Yes. So it was reallyneat. And just to see the food,
even the candy and the leavesbecause you mentioned the plants
(27:06):
and stuff in Costa Rica and inPeru you can find the coca
leaves and things at the marketbecause it helps with altitude
sickness and they can do thingsand so I actually found that
that their market did a hell noyou got to start beforehand.
Jess (27:29):
Oh, okay. That's what
Unknown (27:34):
they even serve the tea and everything get the hotel but
yes, I'm sure he started twodays before it'd been just fine.
Jess (27:43):
So have you ever had a chance to eat like at a locals
like house or any any situationlike that while you travel?
Unknown (27:52):
Yes, when I was in Jamaica stayed at Airbnb and so
it was at a family compound andso the owner would you can pay
to get the breakfast and stuffand he will prepare the meal and
it was so good. It was so good.
I was like yes, that was so thatwas the first time I tried a key
and was a key salt fish becauseI wasn't vegan then a key salt
fish and that was a guava guavajam.
Jess (28:19):
I love coffee and cream cheese no so well together. I
never thought of those twotogether. There was a restaurant
here a bakery and they will makeguava cheese brioche so it was
like a almost like a croissantwith cream cheese cream cheese
and guava in it and it was sogood. I'm sure that's not vegan
(28:39):
there is 2% positive it's notvegan but there's there's butter
for days and that but there'syou know there's other places
that have coffee and creamcheese to get I used I bought a
little thing of jam one time andwe eat it with crackers and
cream cheese
Unknown (29:01):
isn't a neat the jams and everything that you can find
in these places and the sauces
Jess (29:06):
yes even cuz I like Like You I like farmers markets as
well. And so it'll be like localfruit that you can't you don't
find in a grocery store. Youjust have to know about it like
yes, like you know mayhaw jellyor something like that. Or
mulberry jam. And a lot ofpeople are kind of going back to
(29:26):
you know our roots and eatinglocal and getting stuff that you
can find Wow here and it's somuch jam. You can make anything.
It's
Unknown (29:32):
a yes. Even though they're savory flavors to it.
Yeah. And I didn't realize thatlike it was like a jalapeno jam
or something I seen somewhere.
And I was like, Huh, I'm gonnathought of that.
Jess (29:47):
No pun intended, but that type of thing is my jam. I love
like sweet and spicy. Together.
It just works to me like avintage I'm vegetarian. So Like
a vegetarian like wing orsomething like that, and you
have a glaze on the outside orsomething. I'm all for that.
Unknown (30:08):
I'm telling you making me happy now. Now I need to book
another trip. I gotta get somemore food.
Jess (30:15):
I might be in your suitcase
Unknown (30:19):
Come on, come on.
Because he Oh, yes, he now oftenhad to look up places. Now to
find a country that's the mostvegan friendly now.
Jess (30:31):
Well, you know, what was weird is that some places over
here that you have, and youwould think they're vegetarian
friendly, because all therestaurants are are not visited,
like in real life or vegetarianfriendly, because a lot of
places here like Thairestaurants, you can find
vegetarian food, or vegetarianplate. But I was reading and I
(30:51):
don't know if you've, if you'relistening, and you're from
Thailand, and you can kind of belike, that's not true. Let me
know. But I was reading theactual actually in Thailand,
it's not that vegetarianfriendly is actually pretty,
pretty hard. And this was acouple of years ago, too. So who
knows what could have changed?
Unknown (31:09):
So you know, what I noticed too, with traveling also
depends on the religion to Yes,because it's our area,
especially because Thailand hasmonks because I've looked at
visiting Thailand before. And Iwas looking at the food and so
there are restaurants that arewhat I'm calling monk friendly,
but that's not the term thatthey use. And they actually have
(31:30):
vegan options.
Jess (31:31):
Okay, sometimes if you're traveling kind of look outside
the box think about hey, whowould be local here this
vegetarian and where would theyeat? Yes,
Unknown (31:42):
yes. With this I want hot meals and stuff. I don't
want just fries or salad like
Jess (31:55):
I like I'm very anti borderline anti salad is better
in recent years. I'm like pleasecook my vegetables Caesar.
Unknown (32:06):
Yes. I put a put a little sauce on that do
something disheartening, becauseyou go to places and you see all
this great food. And I'm like,Oh, yes. Okay, let me get some
good hot and it's like, oh, wehave fryer salad.
Jess (32:25):
But just some plain plain rice there's
Unknown (32:29):
it's so funny you say that because cuz I wanted to try
like a South African placeyesterday. And he was like, oh,
no, it was a South African wasthe Afghan place and he was
like, I was like getting thingvegan because I feed on the lamb
and all that I have white
Jess (32:46):
rice. Oh my God even tries sugar coated us like as well. I
am
Unknown (32:58):
just like
Jess (33:01):
nice. Not even a beam good, though, you
Unknown (33:06):
know, this?
Jess (33:11):
Well, I actually appreciate that more than people
who are like, yes, is vegan andis like chicken broth or
something all up and throughthat. So
Unknown (33:22):
you that's why I say like a vegan. But I mean, you
just don't know sometimesbecause people tell you Yes. So
you can buy it. And also they'renot cooking it all the time the
one that you're speaking to, sothey don't know. Mm hmm. It's
just like, Oh, my stomach ishurting. Okay, that wasn't quite
vegan. Let's
Jess (33:43):
let's so what was the reason? Behind you becoming
vegan? Was it for healthreasons? Or honestly, I
Unknown (33:53):
I keep abreast of a lot of things going on in the news.
And there was always a recall ona meat product. That is true.
And I'm like, You know what,forget it. Forget it. I'm not
doing this no more. Andhonestly, that's what it was.
And so I initially before goingvegan, I had already cut out
beef, chicken and pork anyway,like few years before that. So
(34:17):
at that point, I was eatingseafood lamb go and things like
that. And then so so it's kindof seemed like it was a slow
phase over the course of years.
Jess (34:27):
So you weren't do were you eating pork? No, I had already
okay. Okay, so you just kind ofknow I can live without this one
meat.
Unknown (34:38):
I can live without seafood. And I really love
seafood because you can get somegreat seafood in some places.
I'm just like, You know what?
No, I'm done. I'm done.
Jess (34:51):
yapping they've been taking back the lettuce too. So
it looks like we're not.
Unknown (34:55):
Honestly that's true.
And like it has its own thingyou know, because you know
people like oh, the animals andall this and that's great. But
also with veganism, thoughyou're looking at deforestation,
you know, it's a whole otheraspect of it. So with, with the
recalls on vegan food, that'swhy I preferred farmers market.
That's why I prefer that,because typically, the farmers
(35:16):
love their stuff. Typically, Ihave yet to see a local farm
have a recall, that's not bestfor juicing. You know, like, if
you think about it, the recallson food tends to be with
companies that are massproducing this issue. And so
that's why I'm more of a farmersmarket person.
Jess (35:40):
I have, I tried to be as much as possible, I haven't,
because we have online farmersmarket here, and I haven't been
doing it quite as much. And it'salso mostly because it's winter.
And so mostly you have yourgreens and and, and things that
you know, I'm not a big greensperson. You know, I like salad,
but I'm not a big like collardgreen mustard, green, turnip
(36:02):
green type person. And so that'swhat was in season. And so I
didn't order quite as much, butI was like, You should eat MCS
and I'm for that, but it's justbetween my wallet. And my brain,
right.
Unknown (36:19):
It's funny, you bring that up, because it is more
expensive to eat fresh producefrom the farmers market than it
is to buy at the grocery. It is
Jess (36:28):
it can get a little bit like if you if it is it depends.
Unknown (36:32):
Yes, it does. It definitely depends on the market
face. But um, I have noticedthat and you mentioned online
form, there's, um, I know therewas one forum in California that
I love to get my nut butterfrom, because they did they it
was stone ground and it wasn'tas sweet and they had very
minimal ingredients in it andthere was not as much oil on the
(36:53):
top but our net forms, they doproduce boxes and they also ship
and you like gems and stuff likethat. They have Okay, our next I
have like a peach cobblerbecause they do um dried fruits
and stuff as well. So they havea variety of things and then
there's another
Jess (37:13):
was a peach cobbler peach cobbler with
Unknown (37:18):
John because that form so you know, they had a produce.
So they it's their peaches andthings like that. Of course it's
when it's in season. They alsohave some savory type of jams as
well as sweet jams.
Jess (37:29):
Okay, cool. So it's like peach cobbler, the filling, or
is it like,
Unknown (37:33):
yes, the feeling all day in the jar. And there was
another online like farmersmarket thing. I forget what it's
called, but it's like a producethat kind of looks ugly. That
doesn't make it to the grocerystore. Oh,
Jess (37:46):
misfit market.
Unknown (37:47):
Yes. Yes. Yes. That's what I heard about. But yes, but
yeah, I think you might like ournetfirms.
Jess (37:53):
Yes. Well, we thank you so much for being here, Korea. And
thank you so much for sharingyour knowledge of traveling. And
of course, this place that youget your nut butters and jams
from that I'm going toimmediately Google this after
this. And just thank you somuch. Where can the people find
(38:14):
more about your travel and yourtraveling adventures
Unknown (38:17):
or my Instagram galavanting wellness. That's
where you're gonna find all thetravel pictures and adventures
on my Facebook page and Twitter.
That's where you're gonna findall things travel. I literally
share articles, stories fromother travelers, everything
sells flight tickets, differentthings like that you're going to
find it on Galvin to Emma'sTwitter and Facebook page, my
(38:38):
tic toc that you're going tofind my account of events were
traveling with my own personallittle spin on them.
Jess (38:51):
Great, awesome. And if you go to my website, www dot the
flaky foodie.com. You'll seethis post and you'll see a
picture of some delectablelooking dishes that Krishna has
had while traveling and so Isuggest you go there try to find
the posts with this episode init drool at the screen because
you're going to want to the foodlooks absolutely delicious. So
(39:16):
again, thank you so much forbeing here. And everyone
listening. Have a great week.
Treat this podcast like gossipor the gospel and tell somebody
if you enjoyed it and also justeat something delicious. And if
you do eat something delicious.
Tell me about it at the flakyfoodie on all platforms
Facebook, Twitter and Instagram.
Thank you everybody. Bye bye
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