EAT YOUR COLORS- Seattle, WA

H. Luiz Presents…

EAT YOUR COLORS August 2022

SEATTLE, WA

Staypineapple

HOTEL 5 Pike Place Market

Delaurenti

Food and Wine

El Borracho

Le Pichet

CONTENTS 06

Staypineapple – Hotel 5 The Staypineapple Boutique Brand has Many US Locations, But I’m Partial to the One in Seattle, Washington’s Hotel 5. I Can’t Wait to Show You Their Amenities

12 PIKE PLACE MARKET What an Experience- the Pike Place Market Has Been Around Since 1907.

If You Visit Seattle, WA- You Must Go To the Pike Place Market- It’s So Much Fun

18

Seattle Japanese Garden The Beauty, Peace and Calm of this Carefully Curated Japanese Garden is just Something You have to Experience

Seattle, WA

Such A Wonderful Trip 19

Come join me as I explore the Pike Place Market. I go inside and bring you the amazing establishments of El Borracho (plant-based Mexican Style Food), Le Pichetthe very finest of French Cuisine and an all time favorite- DeLaurenti Wine & Food. GET IN HERE!

hluizpresents@gmail.com

Editor’s Notes I was invited to visit the wonderful city of Seattle and stay at the Staypineapple Hotel 5. I had a beautiful experience and I can’t wait to tell you all about it.

Seattle, WA is a wonderful city.

I also met one of the 1st TikTokkers that I have ever befriended. When one moves from social media buddy to close trusted friend- it is truly a beautiful thing.

In fact, I saw Kathy 3 out of the 4-5 days on my trip. I met her entire family and she drove me to the airport on my last evening too I could have spent my entire time with Kathy and her beautiful family but alas duties called. I still can’t believe how much I’ve done in Seattle!

The Seattle Japanese Garden may be in the top 3 most beautiful experiences of my life. What a magical place! Be sure to read all about inside this jam-packed issue.

On the cover is one of my Surf n’ Turf meals- NY Strip & Lobster Tail.

Check out the video on how easy it is to make your own. There are other recipes (some with how-to videos attached) to check out.

The Pike Park Market is a massive place filled with restaurants, cafes, eateries, taverns, shops, deli’s, stores, stands, outdoor areas and of course lots and lots of people. Come read/see what all the excitement is about!

-H. Luiz Martinez

My stay in Seattle, Washington was very enjoyable thanks in part to the Staypineapple Hotel 5.

This boutique hotel had some of the most unique amenities I have ever experienced. The Sleep Naked experience was very delightful.

Now before you prudes get into a tizzy and start messaging me, that signature amenity featuring cloud-like Europeanstyle individual duvets, cozy robes, and big thirsty towels. It is easily the most comfortable you will ever be in a hotel.

And it’s all crazy clean so go ahead and sleep naked… if you so wish.

It really was like sleeping on clouds.

I cannot wait to return!

H. Luiz was here

My favorite amenity was the use of the pineapple yellow bicycles. Those were pretty cool and gave me the idea to get 2 yellow bikes for my own Cas Sol residence. The bikes are in the Beach-Cruiser style, popular in the 30’s and 50’s.

The Beach Cruisers are a great way to get around the city!

I used them to visit Seattle’s Pike Park Market, the Space Needle, the Spheres and to grab quick lunches nearby.

Guests love the Staypineapple Hotel 5 because it’s one of a handful of dog-friendly holels.

They boast that they are NOT dog-friendly but dog-obsessed!

Checkout their Pup-package for extra savings and treats!

There’s even a plushy pooch in the room that you may purchase and take home with you- adoption papers included!

THE PINEAPPLE STORY We have created an atmosphere that continuously evolves from feedback provided by those who work and stay with us. Listening and asking why…is what we do. Questioning and believing it can always be better, is the essence of Staypineapple.

We want to be able to course-correct quickly. Therefore, we have decided our board of directors is simply our guests and team members.

No unnecessary outside influencers.

When you make a reservation, your call is answered by our own Everything People. When you call to get directions or are looking for the perfect activity, you are talking to our Everything People. When you are enjoying your coffee, cocktail or snack you are in the care of our Everything People. This amazing website was created by our Everything People. We touch everything!

We believe strongly in the value-creation for each guest and every team member. From afternoon delights, BIG fluffy towels and robes to cozy over-stuffed duvets which you will want to take home. Oh yes, don’t forget all the yellow things like bikes, pens, coffee mugs, umbrellas – see? You will leave with a big smile and a new memory while looking forward to your next visit - that is our Staypineapple mission.

Beach Cruiser

DASH

On The Cover...

I created this succulent Surf n’ Turf during a TikTok Live.

I’m pretty comfortable cooking for live audiences, whether it is around family, friends or the realm of live-streaming.

This split lobster tail and NY strip steak came out so beautiful and the taste was out of this world.

I really did think that it would make a pretty good cover.

My goal really, is to show that anyone and everyone can cook and plate, like any pro. All you have to do is want to cook. The ease, the finesse, will come in time and probably faster than you believe.

I’ve learned to cook by looking at food magazine covers and pictures of beautifully plated foods in the magazines. I was inspired every time I dined in a fancy restaurant- how food was presented and of course, how it tasted. Then I started watching chefs cook on network television. And when the Food Network finally came, my love of cooking and plating really reached new heights. Even as a young child, I would watch my family in the kitchen.

So if I can learn to cook and plate by reading magazines and watching others, I believe that you can too!

You can my cookbooks only on

AMAZON They are filled with recipes of course but both books (4 more coming) are filled with pictures, videos and great hacks and tips.

My favorite part of the cookbooks are the stories that I share. I wanted cookbooks that not only inspired readers to create great-tasting foods but to let them in on what inspired me to create and include them among my repertoire.

Just like EAT YOUR COLORS magazine, these cookbooks are all digital making them more accessible to all. Although the magazine is FREE, these great cookbooks are both about $6.

Click on the covers to get your copy and thank you on behalf of

H. Luiz Presents… Charities.

by H. Luiz Martinez

Pike Place Market A meeting to tour Pike Place Market (some call it Pike Park Market) was setup with Madison for my trip to Seattle, WA. Besides seeing my good friend Kathy, it has become the highlight of my trip.

Actually, Madison met with me a couple of hours after I landed in Seattle. I literally got to the Staypineapple Hotel 5, met the wonderful staff members, dropped of my bags and took a 10 minute stroll to meet with Madison.

She told me to meet her at the pig near the big clock. I thought, “meet her at the pig?” How am I going to find a pig at this place that seems to be a small city onto itself.

I get to the Pike Place Market and now I’m looking for this pig. I pass the 1st Starbucks ever (the logo maintains the original mermaid breastsand the line was over a block deep) but no pig. I pass hundreds of people checking out local artisans and crafters, flower shops and honey shops and still no pig. I nearly get soaked by a large fish flying through the air (Pike Place FISH Market) but where in the world is this pig?

Then I caught a glimmer of bronze to my left- through a sea of people she emerged. They call this large piggy bank, Rachel. She’s a beauty!

On the other side of the Market, you’d find her cousin, Billie. Together, they raise around 20K annually which the Pike Park Foundation use to provide annual support and partnership to a network of social services.

So I found Rachel the Pig but now where is Madison? All of a sudden I hear, “Hi H. Luiz!” and I was greeted with the warmest smile in Seattle. Madison gave me a quick run through on what to expect when I visit the Market in the upcoming days. She pointed out points of interests and great eateries,

Madison gave me a brief history lesson of the Pike Park Market and was proud in telling me how they have worked with all of their restaurant and retail owners, artisans and specialty shops during the Pandemic. They have managed to keep everyone afloat and today they seem to be on their way to thrive again.

Later during the week, I actually checked with restaurant managers and they told me with sincere certainty that the Powers that Be at Pike Place Market were just incredible the way they handled the crisis. Everyone I spoke to just spoke with just about tears of gratitude in their eyes about the Pike Place Market Preservation & Development Authority (PDA).

Who Operates Pike Place Market?

Pike Place Market is operated by the Pike Place Market Preservation & Development Authority (PDA). In 1971, Seattle citizens voted to create a Pike Place Market Historic District and the Market Historical Commission to preserve the Market’s physical and unique social character.

As a result of the public vote, in 1973 the City of Seattle created by charter the Pike Place Market PDA, a not-for-profit organization, to own and manage the day-to-day operations of the Market.

The charter requires the Pike Place Market PDA to preserve, rehabilitate, and protect the Market’s buildings; increase farm and food retailing opportunities, incubate and support small and marginal businesses; and provide services for low-income people. These efforts ensure the Market is safeguarded for future generations.

The Pike Place Market PDA is overseen by a twelve-member council alongside the historical commission, which continues to provide guidelines and regulatory oversight of the buildings and activities within the historic district.

The Pike Place Market has been a defining Seattle icon for more than a century. Considered by many “the soul of Seattle,” the Market spans nine historic acres in the center of downtown where everyday locals and tourists alike shop, visit, eat and discover.

Founded in 1907, the Market is one of the oldest and largest continuously operating public markets in the United States and is brought to life by the hundreds of farmers, crafters, small businesses, and residents that call it “home”.

While the Market is grounded by its incredible collection of diverse businesses, activities, and services, it simply would not exist without the passion and support from the citizens of Seattle.

From humble beginnings to nearly being destroyed – Seattle’s citizens have brought their hearts to the “soul of Seattle”.

Meet Our Community Pike Place Market is Seattle’s original and largest incubator of small, independent businesses.

In addition, the Market is a vibrant and thriving historic neighborhood that includes five social service programs, 220+ independently owned shops & restaurants, 150+ craftspeople, 70+ farmers, 60+ permitted buskers, 450+ residents in the Market’s affordable housing, and one foundation.

Join Our Community Be part of history and join the wonderful community at Pike Place Market! The Market is a vibrant and diverse place to live and work.

Tap on the icons below to learn more about the Market Community.

Over the past 35 years, the Pike Place Market Foundation has dedicated its efforts to support the Market’s diverse community.

Within the storefronts, fresh produce and flowers – a network of social services are woven throughout the historic district from child care and health care to a food bank and senior housing.

Seattle Japanese Garden

I was given a private tour of the Seattle Japanese Garden during my stay.

“A Japanese Garden in Seattle?” is the first thing that crossed my mind.

The Japanese garden was closed to the public for a grand installation (which I’m not allowed to speak of) and for maintenance.

The Seattle Japanese Garden is literally breath-taking. The sights, smells and sounds really do transport you back to another part of our green world. It was truly an incredible experience.

Green is my favorite color- all shades of green really. Naturally, I thought that a garden modeled after Japanese gardens is really not going to work in Seattle. Don’t get me wrong, my first visit to Seattle Washington was a success. However, when one thinks of the exciting city of Seattle, one does not typically think of Japanese gardens, where it needs to be green all year long.

Physiologically, the color green has a calming affect on us. Is it no wonder that hospitals and prisons usually have green walls? Green soothes, it calms, it makes us feel at peace. I love the color green from dark army green through to chartreuse.

In Japanese gardens, green is an important and constant color.

It’s the perfect backdrop for vibrant spots of color.

One of my many favorite installations is the Maple Collection.

These trees are glorious! Of course, maple trees are planted for many reasons- not just for their beauty and vibrant leaves.

I learned that maple trees are placed in a Japanese garden for various purposes. Among the most important ones are to frame an attractive view or to hide an undesirable one. Maple trees are also used to filter the western sun or to provide shade for delicate plants. Maple is also planted to give a beautiful reflection in water.

Maple leaves have a great variety in size, color, and shape too.

Dwarf leaf maples add a lacy texture to the canopy while larger leaf maples impart strength and stability to the garden.

They allowed me to feed the Koi Fish (they gave me the specialized food from the Garden Gate House) and I fed them from the Zig Zag Bridge. The bridge itself was beautiful and such an intricate part of the Japanese Garden. I know from my love of Japanese culture that ponds are central components of Japanese Gardens, so bridges are essential too

I never imagined that feeding fish can be so tranquil. There was a certain peace, a calmness that made me feel so connected to the environment around me. I pretty much had the garden to myself and being surrounded by all that nature made me feel so alive, so present.

An hour or so later, other Guests and I were asked to meet at the Teahouse for a special Tea Ceremony.

I know all about Japanese Tea Ceremonies, also know as Chado (The Way of Tea) and my eyes were almost in tears- yes, yes please!

It’s one of the reasons why I agreed to this private tour.

In fact, I like the elements of a Tea Ceremony so much that I want to do it on my Friday LIVE & Friends #FLaF. It’s just such a calming experience with the tea being the very least of it.

The ceremony is imbued with 4 principles- harmony, respect, purity, and tranquility.

The "Introduction to Chanoyu" experience is hosted by three different local groups: Chado Urasenke Tankokai Seattle Association, Omotesenke-ryu and Chaboshu.

A Japanese Tea Ceremony is a must-do experience for all.

Open to the public since June 1960, Seattle Japanese Garden is one of the most highly regarded Japanese-style gardens in all of North America.

Tucked within a vast arboretum in a fast-growing city, the garden attracts over 100,000 visitors annually and is beloved both locally and by garden-lovers from over 30 countries around the world.

Gardens in Japan have long been regarded as an important art form that’s essential to life. This 3.5-acre garden features a style developed in the late-16th to early-17th centuries known as stroll gardens. Following a winding path around a central pond, stroll gardens invite visitors to journey through the varied landscapes of Japan – mountains, forests, waterfalls, rivers, lakes, islands and sea. Along the journey, varied landscapes are hidden then revealed.

Renowned landscape designer Juki Iida planned the Seattle Japanese Garden faithful to the principle of shizensa, the essence of nature. He used both traditional Japanese plant materials and Pacific Northwest natives that have spread gracefully over time. Iida also famously travelled to the Cascades to scout for and select a large number of granite rocks to install near the waterfall. With each passing season, the elements he specified long ago combine to reveal new colors, shapes and fragrances.

The winding path and benches invite us to view the garden slowly and mindfully, in all of its detail – stones, water, lanterns, bridges, buildings, plants and animals. Change is often subtle, yet constant, and every visit refreshingly unique.

“Legacy of the Japanese Garden of Seattle: Past, Present and Future.”

— KOICHI KOBAYASHI

Le Pichet Le Pichet may be the jewel of the Pike Park Market. The concept of fresh, wholesome, cooked to order food is evident in this wonderful restaurant in Seattle, WA. The dinner menu is exquisite. I do recommend the boulettes d’agneau et son tagine aux pois chiches et aux courgettes (spicy meatballs made out of lamb and pork) because they are served with this lemon-zest herb salad that is out of this world. The citrusy salad is the perfect compliment to the light and airy meatballs. You really can taste the flavors of the two meats, dancing together on the palette. I’m going to try to replicate it!

Another favorite would have to be the Steak-frites, tomates anciennes à la sarriette et au fromage bleu which is the grilled skirt steak- the one they serve is grass-fed. The quality of this cut lends itself to the quality of how it’s prepared. When the plate came, I felt a bit sorry- it was about to be devoured in about 5 minutes flat. But I was wrong. It took about 7-8 minutes.

The skirt steak and the accompanying pommes frites were so delicious!

The gorgonzola blue cheese was tangy and the perfect amount.

Some places will serve you too much, overpowering the entire dishbut not at Le Pichet. Everything was so fresh, flavorful and savory.

Then we come to the charcuterie.

The offerings, such as house-made and artisan cured meats, sausages, pâtés and terrines and cornichons reminded me of my own boards.

You can even create your own les tartines by choosing one of the charcuterie board options served with their country bread or by having it served with warm chèvre, butter and cornichons.

There’s a lot to choose from the menu(s) but it is not too muchknow what I mean? All the offerings at Le Pichet are exquisitely crafted and paired with great-tasting wines and other spirits. The friendly staff members may make great recommendations for wonderful dining experience in Seattle.

I brought my good friend, Kathy to savor one of the specialties- the roast chicken (poulet rôti à votre commande).

It takes about an hour to roast. But by the time you finish your citrus infused olives, pâté albigeois and terrines- your perfect French-roast chicken will arrive.

Kathy loved it too- no wonder why it’s their most-popular dish.

SERVING THE PIKE PINE NEIGHBORHOOD SINCE 2000 Le Pichet and Café Presse owners Jim Drohman and Joanne Herron have both long been charmed by the food, wine and lifestyle of France.

Jim left a career as an Aeronautical Engineer to train in the cuisine at l’Ecole Superior de Cuisine Francais Jean Ferrandi in Paris.

During his stay in France, he worked at several restaurants, including Le Boudin Sauvage and the Michelin rated Le Coq de la Maison Blanche. In 1991, he returned to Seattle and was chef at both Campagne and Café Campagne.

Joanne has worked in the service industry since 1988, including over 12 years at Market Place Caterers/The RUINS. Her interest in France began with her first visit to the French countryside at age 19 and has grown through many professional and personal visits. She has spent extensive time touring the wine producing regions of France, learning firsthand from winemakers and importers and has participated in the “vendage” or harvest of grapes in the Loire Valley

Jim and Joanne opened Le Pichet in 2000 with the hope of recreating the personal, neighborhood style of restaurant they had come to love in France. Located in Seattle’s Pike Place Market Historical District, Le Pichet is a 32 seat restaurant specializing in the regional cuisine and wine of France. The name “Le Pichet” means “The Pitcher”, which is the ceramic vessel in which simple, traditional restaurants in France serve wine.

Charcuterie,Fruit & Cheese and Hummus Boards Thinking of Le Pichet’s Charcuterie and Tartines, made me flashback to the Fridays where I, the Cook, was off for the night. I would make the best fruit & cheese platters, hummus boards, tartines and of course, charcuterie. All I had to do is get a beautiful board or platter and fill it with delectable delights- right out of a package, tub or jar.

Some Friday nights, I would create all three concepts on one board as pictured on the left page here. Those were special nights, made to graze and watch a movie or talk about everything and nothing.

Use what you have! I’ve used cast-iron pans, cake stands, tiered plates and stainless-steel half-sheet pans lined with parchment.

If you look closely at the board on the left, you’ll see that this board made use of my mini pots and pans. I used them as containers. The minis came as a gift from amazon to promote my 1st Holiday Cookbook- Feel Good Holiday Food. I tied red ribbon around the handles and the lids (mini utensils too) and hung them on my Christmas tree as ornaments. Mini versions of my cookbook were also hung from my holiday tree! How Fun!!

Use fresh and /or dried fruits, your favorite nuts and try 2 to 3 different cheeses. Just be sure to have different types of cheesesheep’s milk, goat’s milk, cow’s milk, whether they be hard cheeses or semi-soft or creamy. Cured meats like prosciutto or Serrano jamon round out any board. The point is to use what you like…

The other point is not to cook- jajajaja!

#EatYourColors

please share with foodie friends https://hluizpresents.com/eatyourcolors

I was so excited when I found out that I would be meeting the owner of El BorrachoKathleen, affectionately known as Kittie.

Kittie is a Vegan and has been for decades. And although her business has been doing well, she decided to have her restaurant reflect her dietary lifestyle. Thus, El Borracho became 100% plant based.

Now I know what you’re thinking, a Mexican-inspired restaurant that serves vegan food- what about carnitas?

How does she have tortillas without lard? How do vegan and vegetarian tacos taste?

Let me tell you, these plantbased tacos at El Borracho were some of the best tacos I ever had- vegan or not! In fact, I outright told Kittie that I will be trying to duplicate those satisfying tacos in my own kitchen.

Kittie was delighted to hear that. She is as lovely as can be and I do believe that we will become good friends.

My new friend Kittie also has two other locations, one in Ballard (Seattle) and another one in Tacoma, all in the state of beautiful Washington. I am sure I will visit them all before long.

Here are the plant-based (and delicious) tacos I’ve had and plan to recreate and share my outcome with you all via my social media.

JACKFRUIT COCHINITAS with shredded orange achiote with pickled red onion; CHIPOTLE POTATO (Yukon Gold) potato smash with crispy jalapeño & chipotle; AL PASTOR- smoky sweet tofu (made from non-GMO soybeans made in Tacoma) and pineapple.

These tacos were so delicious that a meat-eater like me felt so satisfied. I am definitely going to try to recreate these tasty tacos!

Make my authentic Mexican-style corn tortillas that are 100% plant-based too. Fill them with veggies, avocados and fresh cilantro. I also make and use these homemade corn tortillas for carnitas (shredded pork shoulder) and carne asada (marinated beef) tacos. I’ve also had these rolled up with Mexican chorizo and egg for a breakfast wrap. *tap the tortilla for my homemade corn tortilla recipe

In the late 1920s, Peter “Pete” DeLaurenti was a young man who had recently returned to the Seattle area from Torino, Italy. He began delivering bread at Pike Place Market. While making his rounds, he met a young woman named Mamie-Marie Mustelo, who worked in her mother’s small grocery in the lower levels of the public market. In 1930, Pete and Mamie-Marie married. In 1946, after the end of World War II, the couple purchased the grocery from Mamie-Marie’s mother and christened the new store “Pete’s Italian Grocery.” Shortly after, DeLaurenti began reshaping the store into a specialty food market.

In 1972, DeLaurenti’s son, Louie, took the reins and moved the store to a prominent location at the corner of First Avenue and Pike Street where it thrives today. Situated at the grand entrance of the Market, the shop offers a warm welcome to visitors from around the world. Three generations of the DeLaurenti family managed the store until 2001, when Louie received a tempting offer from three local residents (and customers) who had spent the previous decade working for the first Italian coffee roasting company in Seattle.

Since taking ownership, Pat McCarthy, Matt Snyder and Nate Plutko discovered that the act of pouring a caffe latte into a hand-painted ceramic cup is very akin to slicing and wrapping a perfect halfpound of Prosciutto di Parma. Both involve the two most important parts of the store: the best quality products and the highest level of service. From the famous fishmongers, to newcomers looking for Pacific Northwest specialties, and locals who arrive early on Fridays and Saturdays for fresh mozzarella, DeLaurenti remains a hub for delicious food in the bustling Pike Place Market

The Delaurenti Food & Wine shop reminded me of a mini NYC Time Square but with better food. Every where I turned, there were people gleefully smiling, eating, buying and moving throughout the busy Deli in controlled chaos.

The aromas of deli meats, cured meats, pungent cheeses and fresh house bread permeated the senses and the soul. Customers and Staff Members seem to be as happy to see the other. Who could blame them- they were exchanging love in the form of food, right?

I found myself watching the people and all the glorious foods as far as my eyes can see. I was in Heaven with a dumb grin on my face!

I must’ve looked like a lost Tourist and so a young woman, Brenna came to rescue me.

“Is this your very first time with us at DeLaurenti?”

“Nooo- I’m here every day! jajajajaja!”

“I got you! Anything in particular you’d like to try?”

“Actually, whenever I can, I try to show folks just how easy it is to create an amazing experience with great quality foods. I’m packing a picnic- think you can help?”

“Yes, of course. Let’s try some buttery prosciutto or do you prefer a saltier variety, H. Luiz.”

“I prefer a… wait? How do you know my name?”

“The Pike Park Market corporate office told us to be on the lookout for a dapper young man, looking to do a picnic. So a bunch of us Googled you. We are happy that you chose DeLaurenti for your picnic. I hope you don’t mind.”

“That’s funny- a little creepy, but funny!”

Brenna took me on an amazing tour from Italy to France to Spain and back to the Northwest, United States.

I tasted the best French Jambon de Bayonne (Incidentally, I was born in Bayonne, NJ- this has nothing to do with this French cured meat, I just think it’s funny) and I had a very mild but flavorful Jamon de Serrano from Spain. I’ve tasted mild goat’s milk cheeses like Cabra Morero as well as well-aged Asiago and creamy Camemberts. I passed on the many varieties of wines but they gave me a Prosecco to enjoy later.

I believed I’ve tasted almost every thing in the store! Then a sweetlooking staff-member walked passed holding a tray for house bread. (Did they plan that?) jajaja

Oh yeah, the picnic (am I too full?) so I walked away (finally) with a few slices of Jambon de Bayonne, a creamy Brie cheese, a medley of Italian olives, a pint of strawberries and of course that DeLaurenti House Bread. I had my water and my towel and so I was off and ready for my glorious picnic for one.

I stopped by one of many flower shops and saw the most-beautiful sunflowers. I grabbed one (it just reminded me of Casa Sol, my home) and off I went to find the perfect spot to enjoy my DeLaurenti food(s).

Here’s a quick video on how you too can enjoy a wonderful picnic experience- even if it is just for one. Try to keep it simple and as fresh as possible.

I always try to bring a reminder of home when traveling.

Nutrition Dork MAYRA LUZ COLÓN

Marlie & Anthony Love, just look at ‘em, just lookgorgeous couple, right? I mean, sometimes I just can’t with folks but DANG they got it going on!

Okay, so you get passed the good looking exterior, only to find that the interior is just as beautiful.

And they are Travelers, just like meand GOREGEOUS, just like me (okay- I couldn’t resist jajaja) but their brand name- Traveling While Black is just a conversation onto itself! That perspective is very valuable and informative to People of Color and other minority groups.

Folks ask me all the time, “Do they treat LGBTQ communities with respect?” “Is it safe for Latin Americans?” when I talk about my travels.

So I completely understand the need for Traveling While Black.

I met these beautiful creatures while I was 35,000 feet in the air heading to Seattle while they were at Seattle’s Pike Park Market, celebrating Marlie’s birthday- thanks IG. Before my plane landed, our plan was to meet the next evening. We became fast friends over cocktails (Pike Bar & Grill) and we fell in love with each-other’s stories.

Traveling While Black really is the Black Experience while travelling.

Sounds simple enough, right? But most folks do not even have to factor in if they are going to be comfortable at hotels, restaurants, shopping and event spaces. Most need not worry about how they’re received.

But for People of Color, it may very well be a different story and you better believe that we do (and literally must) think about how we will be treated.

We have to think about that in the cities and towns that we live in. At least we know more or less the comfort level (s) where we reside in, but what about cities, towns and pueblos outside of our area(s)? That’s where our Marlie & Anthony Love come in with Traveling While Black.

I really enjoy that you get a male and a female Black perspective on their experience as travelers.

It’s no wonder why I am seeing more People of Color starting to travel. Some of the guesswork, anxiety and (sometimes) fear are being greatly reduced. Credit goes to Traveling While Black and other brands sharing their experience(s).

With their new YouTube series and social media channels, travelers of all races will be informed on just how different (pros and cons) it is Traveling While Black.

“Since we've started producing our weekly show Traveling While Black in Seattle, it has helped so many people explore new places, they never thought to visit. But we need your help!

Thank you for your support!”

TRAVELING WHILE BLACK is on KICKSTARTER

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