Good food is appreciated in every corner of the world. What’s the best meal you’ve enjoyed on a learning adventure? I can think of a few — and in this issue, we’re taking a look at some of our favorite cuisines and the people who are passionate about telling the stories of their homelands through food.
Read why the B Bar Ranch in Yellowstone received a five-star meal rating from Road Scholars and get tips for perfecting your barbecue with pitmaster Seth Watari. Our friend Barbara Winard shares some of her adventures while eating (and learning) in Sicily. Be sure to check out our cover story on Dr. Lois Ellen Frank, who, along with her partner Chef Walter Whitewater, has emboldened a path for traditional ingredients and cuisine in New Mexico.
We’ve also offered some tips for making a toast that will “wow” the locals on your next learning adventure abroad.
I hope that your appetite for new cuisine is only matched by your hunger for new discoveries and adventure. In the words of the great Julia Child, “Life itself is the proper binge.”
Bon Appétit!
Erika Bouchard Editor
–JAMES
D Cajun vs. Creole Cooking
These two cultures native to Louisiana are celebrated cuisines in New Orleans — and although they share similarities, some qualities are distinct. Creole can be concocted as “city cooking,” with influences from Spain, West Africa, Germany, Italy, the Caribbean and Native American cultures. Cajun cooking is more of a home-cooked style, rich with locally available ingredients and drawing from elements of Native American, West African, French and Spanish cuisines via simple preparation. Cajun food is typically spicier and contains more pork and crawfish, while Creole food uses more ingredients like tomatoes, shrimp, oysters and crab.
Snack on These Tasty Tidbits
As we begin our feast of culinary content, here are a few food-related tidbits to whet your thirst for knowledge — they might just make you hungry to learn more. Bon appétit!
D Foods for Thought
There’s a full menu of museums devoted to food-related fare around the world. You’ll find a meal of material at the Museum of Food and Drink (MOFAD) in New York. For focused food field trips, there’s the Idaho Potato Museum in Blackfoot, Idaho, the Museum of Bread and Art in Ulm, Germany; the Butter Museum in Cork, Ireland; the Rice Cake Museum in Soeul, South Korea; or if you’re feeling especially adventurous, the Disgusting Food Museum in Malmö, Sweden.
Savor a multi-sensory experience at New York’s Museum of Food and Drink (below). Or pop in to Cork, Ireland’s Butter Museum.
D Salud to Siesta
The siesta, or the post-lunch nap or rest, is a tradition in Spain, in most of Latin America and the Philippines via Spanish influence. In Italy, it’s referred to as riposo, in Greece it’s messimeri, and in India, there’s Vamakukshi, an Ayurvedic technique of lying down on the left side for 20 minutes. These cultural traditions offer far more than fighting off a food coma — a brief nap after your midday meal can aid in digestion and muscle recovery, improve cognitive function, promote fat loss, boost your mood and even help you sleep better at night.
D Frozen Food?
Due to the frigid temperatures in Antarctica forcing the body to expend a large number of calories to stay regulated, scientists working in the field must consume between 3,200 and 5,000 calories a day, including carb-heavy foods like pasta and pizza, meats and fish, porridge, jam and chocolate, to name a few. Deliveries get through the tundra via yearly shipments on ships and planes, leading to a need for preservation through dehydration and freezing fruits and veggies for weeks on end.
D Sacred Spices
Spices have long played a vital role in religious and spiritual practices. In addition to being gifts from the Magi for the birth of Jesus in Christian traditions, frankincense and myrrh have been used for thousands of years in both Christian and Jewish ceremonies as part of anointing rituals. Cardamom is considered sacred in Hinduism, believed to have spiritual properties that promote mental clarity, inner peace and positivity. Associated with purification and cleansing, cinnamon is a popular spice in many cultures, including Buddhism, Hinduism and Christianity. And in Native American cultures, sage is used in smudging rituals to cleanse sacred spaces and is believed to inspire clarity and wisdom.
Adventures Around the World With Road Scholar
Chefs for a Day! Find 5 Hands-on Cooking
There’s no better way to learn about a region’s cuisine than by making it yourself. That’s why we love a good gastronomic adventure — and these five experiences are some of our favorites. From shopping to chopping, you’ll enjoy a handson experience that’s good enough to eat!
1 Cuisine
Meets Culture in New Orleans
Creole and Cajun cuisines make up a major part of the culture of the Crescent City, and nowhere is this as evident than at the New Orleans School of Cooking! Here, expert chefs describe the preparation and significance of dishes as you try your hand at making them and indulge in their rich flavors.
2 Sea-toTable Dining in Coastal Virgina
Aquaculture and coastal ecosystems create unique cuisine opportunities on Chincoteague Island in Virginia. Join local watermen and chefs as you harvest clams and blue crabs and learn about the aquaculture industry. Experience the famous salty oysters known as the “Chincoteague Salts” and so much more as they fill your plate.
3 The Flavors of Vermont’s Farms
Take a trip off the beaten path and get a taste for truly local cuisine on this learning adventure that will bring you into the heart of Vermont. Bake scones at the historic Middlebury Inn, learn from smallscale cheese makers and maple tappers and discover the farm-to-plate journey firsthand. Enjoy an up-close look at life in Vermont through the eyes of its farmers and through its local menu.
4 A Multitude of Tastes in Mexico
Did you know that traditional Mexican cuisine was one of the first food traditions or cultures to be recognized by UNESCO on their list of the Intangible Cultural Heritage of Humanity? Get a taste yourself by exploring Oaxaca and Puebla and learning about the culinary influences of the region’s Spanish and Indigenous cultures.
IS YOUR MOUTH WATERING YET?
5 Charm and Cuisine in Georgia
The country of Georgia is chock-full of chances to learn through food. Its traditional process of producing wine in a Qvevri, or an egg-shaped vessel, is inscribed on UNESCO’s list of the Intangible Cultural Heritage of Humanity, and its signature sweets, churchkela, can be found in markets and shops across the country. Learn about these sweets, wine and other foods firsthand as you make and taste them alongside local experts.
Explore more learning adventures centered around local cuisine at www.roadscholar.org/food-wine
Hands-on Culinary Experiences Just for You!
Chop, dice and sauté your way to your next great learning adventure! These programs offer hands-on opportunities to learn and cook with our experts.
Louisiana
New Orleans at a Slower Pace: A City of History,
Culture and Celebration
Discover artistry and heritage in New Orleans as you explore the city’s historic districts, learn about Cajun cooking and visit the famed National World War II Museum.
X Mexico
The Best of Central Mexico: Magical Towns and Bustling Cities
Beginning in Mexico City’s bustle, journey to five colorful, European-inspired cities in Central Mexico, experiencing archaeological gems, open-air markets and savory cuisine.
X Georgia
Georgia: Tbilisi, Winelands & Highlands
Discover the country of Georgia — a land of ancient history, fascinating culture and stunning landscapes. From old-world charm to modern sophistication, delve into its heritage!
Length: 6 Days/5 Nights Meals: 13
Refer to 1475JDX online or when calling.
2025 Dates: Oct 5, Oct 19, Nov 9
2026 Dates: Jan 11, Feb 15, Mar 8, Mar 15, Apr 12, Apr 19, Apr 26. See more dates online.
Per-person prices starting at:
$2,149 DBL | +$510 SGL
Length: 15 Days/14 Nights Meals: 35
Refer to 23083JDX online or when calling.
2025 Dates: Nov 6, Nov 13, Dec 4
2026 Dates: Jan 8, Feb 5, Feb 12, Mar 5, Mar 12, Sep 3, Oct 1. See more dates online.
With a fascinating history and 15 UNESCO World Heritage Sites, South Korea is an incredible country to explore. South Korean cuisine is just one of the many things that distinguishes this country as a classroom, and foodies will have lots to sample on a learning adventure. Here are five culinary delights that we think you should try!
Jjajangmyeon
Kimchi
Jjajangmyeon takes its influences from Chinese cuisine. This dish is comprised of noodles in black-bean sauce, which includes chunjang (a salty bean paste), diced pork or other meat and vegetables. This dish is especially popular on Korean Black Day, when single people gather to eat these noodles on April 14.
Kimchi is one of the more widely known Korean foods, with a history that goes back thousands of years. Kimchi is characterized by its spicy taste, which comes from fermenting cabbage in spices. This fermentation process also means that kimchi has probiotics, which can be beneficial for gut health.
Bibimbap 3
Another well-known Korean dish is bibimbap, which is a combination of rice, vegetables, beef and egg. You can create different variations of bibimbap, but the ingredients are usually prepared separately, which can result in a longer preparation time. Once the ingredients are all ready, they should be mixed thoroughly before eating to enjoy the full medley of their flavors!
Bulgogi
With a name that literally translates to “fire meat,” bulgogi is tender beef that has been sliced thinly, marinated in a sauce that blends sweet, salty and spicy flavors and grilled. This marinade typically includes an Asian pear, which contains an enzyme called calpain that helps to tenderize the meat while contributing to the sweet side of this dish.
Samgyetang
X South Korea
The Best of South Korea: Local Culture and Ancient History
Experience the best that South Korea has to offer as you explore its historic landmarks, venture to small villages and learn about ancient traditions alongside welcoming locals.
Length: 14 Days/13 Nights Meals: 28 Refer to 23495JDX online or when calling.
2025 Dates: Sep 10, Oct 8
2026 Dates: Mar 11, Mar 25, Apr 8, Apr 22, May 6, May 20, Sep 9. See more dates online.
This ginseng chicken soup is absolutely packed with flavor — its ingredients include rice, ginseng, garlic and jujube, all stuffed in a whole chicken served in the soup. This soup is served hot, and it is traditionally eaten during the hottest days of summer as a way to balance body heat with the outside heat.
Savor the Journey
The World’s Iconic Drinks & Where to Find Them
Whether you’re drawn to the vineyards of Europe, the breweries of Bavaria or the rice fields of Asia, exploring the world through its beverages offers a deeper appreciation for the cultures that craft them. Here’s to savoring the journey — cheers!
1 PORTUGAL: PORT WINE IN THE DOURO VALLEY
Port is a fortified wine produced exclusively in Portugal’s Douro Valley. The region’s terraced vineyards are stunning, and many are family-run estates. While there, you can explore cellars in Vila Nova de Gaia and enjoy tastings paired with local cuisine.
2 FRANCE: CHAMPAGNE FROM THE CHAMPAGNE REGION
True Champagne only comes from the Champagne region, where the “terroir” and “méthode champenoise” (a specific way of producing sparkling wine) create the world’s most iconic bubbly. Many “maisons,” like Moët & Chandon, offer tastings and cellar explorations.
3 SCOTLAND: SCOTCH WHISKY FROM THE HIGHLANDS OR ISLAY
Scotland’s whisky regions each have their own personality. Highland whiskies are smooth and often fruity, while Islay whiskies are known for their smoky, peaty flavor. Distilleries like Glenfiddich or Laphroaig offer expert-led programs steeped in history.
4
TURKEY: AUTHENTIC TURKISH TEA OR AYRAN
Turkey is famous for its rich, black tea served in tulipshaped glasses, often enjoyed during social gatherings or alongside meals. Another signature is ayran, a refreshing, slightly salty yogurt drink that’s perfect for cooling off on a warm day.
5 GERMANY: BEER FROM BAVARIA
Bavaria is the beating heart of German beer culture, with its beer purity law (“Reinheitsgebot”) ensuring quality for centuries. Explore Munich’s beer halls, or, during Oktoberfest, experience classic lagers and wheat beers.
6
BELGIUM: TRAPPIST ALES FROM ABBEYS
Belgium’s Trappist beers are brewed by monks — Chimay and Orval are popular examples. The beers are flavorful, complex and often paired with local cheeses in abbeys or cozy pubs.
7
INDIA: LASSI
Lassi is a yogurt-based drink from India, available in both sweet and savory versions. The sweet lassi often includes mango or rosewater, while the savory version is spiced with cumin and salt. Either way, it’s a refreshing treat and a cultural staple.
MEXICO:
PERU: CHICHA MORADA
8
SPAIN: SHERRY FROM JEREZ
Sherry is a fortified wine made in the “Sherry Triangle” near Jerez. While there, learn about the solera aging process and sample varieties like dry Fino or sweet Pedro Ximénez
9
UNITED STATES: BOURBON IN KENTUCKY
Kentucky’s Bourbon Trail is legendary, with distilleries like Maker’s Mark and Woodford Reserve offering tours and tastings. This quintessentially American spirit must be made with at least 51% corn to earn the name bourbon.
10
JAPAN: SAKE FROM NIIGATA OR WHISKY FROM YAMAZAKI
Niigata is known for premium sake, thanks to its high-quality rice and pristine water. Meanwhile, Japan’s whisky scene has soared, with the Yamazaki distillery near Kyoto producing worldclass single malts.
SOUTH AFRICA: PINOTAGE FROM STELLENBOSCH
11 12 13 14 15
TEQUILA FROM JALISCO AND MEZCAL FROM OAXACA
Tequila is crafted from blue agave and best enjoyed in Jalisco, especially in the town of Tequila. Mezcal, a smokier cousin, hails from Oaxaca, where you can explore distilleries and sample small-batch varieties.
Chicha morada is a traditional Peruvian drink made from purple corn, pineapple and spices like cinnamon and cloves. It’s sweet, fruity and naturally vibrant in color. With roots in the Andes, this refreshing drink is a staple of Peruvian culture.
AUSTRALIA: SHIRAZ FROM THE BAROSSA VALLEY
Barossa Valley’s warm climate is perfect for bold, rich shiraz wines. Many wineries here are family owned, offering tastings alongside local delicacies like smoked meats and cheeses.
Pinotage is South Africa’s signature red grape, and Stellenbosch is the epicenter of its production. Wine estates here often include art galleries or scenic picnics in addition to tastings.
GEORGIA: ANCIENT WINES IN KAKHETI
Georgia is considered the birthplace of wine, with a winemaking tradition that uses clay vessels called “qvevris” for fermentation. The Kakheti region is famous for its hospitable wine cellars and unique wines like ambercolored rkatsiteli.
Clink! RAISE A GLASS TO TOASTING
Virtually all cultures practice the social art of toasting. The things they toast to — and the ways they say it — are wonderfully varied and colorful throughout the world. Here are popular ways to salute the moment in different countries.
To health!
“A votre santé” (FRANCE)
“Salud!” (SPAIN)
“Lechyd da!” (WALES)
“Yia mas!” (GREECE)
“Kia ora!” (NEW ZEALAND)
“Oogy wawa!” (SOUTH AFRICA)
To happiness!
“Cheers!” (GREAT BRITAIN)
To life!
“L’chaim!” (HEBREW)
“I ke ola!” (HAWAII)
To long life!
“Živjeli!” (CROATIA)
“Slàinte mhath!” (SCOTLAND)
General enthusiasm for the occasion “Próst!” (GERMANY)
“Skål!” (or “Skol!”) (SCANDINAVIA)
Empty your glass!
For a deeper dive into toasts — including elaborate rituals, superstitions and the surprising origin of the term “toast” — read our blog on the subject at www.roadscholar.org/toast
Miscellaneous
Toasts can take some odd turns.
“Here’s mud in your eye!” (GREAT BRITAIN)
“Cheers, big ears!” (Response: “Same goes, big nose!”) (AUSTRALIA)
Wine, Dine & Learn
W.C. Fields once said, “Sometimes I cook with wine … other times I add it to the dish.” Join us as we explore wineries and learn how to pair wines with food on these tastefully created learning adventures.
X New England
Lobsters, Wineries and Foods of New England
Taste your way through the iconic landscapes of New England as you explore local vineyards, visit a Vermont apple orchard and ride aboard a Maine lobster vessel with a local expert.
Length: 7 Days/6 Nights Meals: 13
Refer to 12312JDX online or when calling.
2025 Dates: Jul 13, Aug 24, Sep 21, Oct 19
2026 Dates: May 17, Jun 7, Jul 12, Aug 23, Sep 6, Sep 13, Sep 20. See more dates online.
Perfecting Pinot: The Art of Wine in Oregon’s Willamette Valley
Oregon’s Willamette Valley produces 70% of the state’s wine. Meet local winemakers, learn how to pair wines with food and get an insider’s look into this growing industry.
Length: 6 Days/5 Nights Meals: 12
Refer to 23989JDX online or when calling.
2025 Dates: Nov 2
2026 Dates: May 10, Jun 7, Sep 6, Nov 1
Per-person prices starting at:
$2,349 DBL | +$370 SGL
X Mexico
The Bounty of Baja: Wine, Food & Local Life in the Guadalupe Valley
Discover the wine industry’s best-kept secret in Guadalupe Valley as you learn from worldclass winemakers, chefs and artists about their industries and get a taste of their creations.
Length: 6 Days/5 Nights Meals: 14
Refer to 22338JDX online or when calling.
2025 Dates: Oct 15, Oct 22
2026 Dates: Apr 15, Apr 22, Sep 30
Itinerary: Arrival San Diego, Calif., 1 night; Ensenada (Mexico), 4 nights, San Diego, departure.
When you hear the words “barbecue” and “pitmaster,” what comes to mind? Do you imagine smoky, mouth-watering meat cooked low and slow over a wood fire? A skilled artisan who knows just how to balance heat, smoke and seasoning to create that perfect tender and flavorful bite? Well, you’d be half right.
“E
veryone is a pitmaster to a certain extent,” says Road Scholar instructor and (official) pitmaster Seth Watari. “Granted, you have to spend hours and hours up to your elbows in grease and soot to be a true master, but anyone who cooks barbecue, who works in the pit, can claim that title.”
Today’s pitmasters have learned their craft by putting in the time, he says — working with friends, conducting experiment after experiment, listening to people. And every pitmaster has an origin story.
Seth’s begins in 1974 on a hot August night in South Carolina. “Work sent me to Akin, South Carolina. It had been a long day and around 9:30 that night, the two nice country gentlemen I was with got up,
54
Seth shares his brisket chili recipe, his son’s favorite, on PAGE
stretched and said, ‘Well, let’s go get some barbecue.’”
Seth got into the back of the gentlemen’s old Ford Maverick, and they headed out across the swamp.
If you’re looking to up your barbecue game, Seth has some tips for you:
1
You can cook on any fuel source, but add flavor to it. With gas, add wood chunks. With charcoal, add wood pellets or use chunks of wood. You get the best flavor from open charcoal with wood on top. But don’t use wet wood — it smolders and makes a sooty mess.
2 Buy the best meat you can afford.
4 You want consistency, so Seth prefers charcoal briquettes. They burn clean and hot and tend to be a uniform size. Make a chimney of briquettes, so it’s the same every time. You want to reduce variables like heat source and quality of heat and smoke. To regulate heat, air is the largest variable, so literally starve the charcoal for air however you can.
“You can’t get great meals at a junk price,” he says. Knives are also important — make sure they’re sharp and take care of them. Treat your barbecue equipment like you would your cast-iron cookware.
3
You don’t need to go out and buy an expensive cooker. Buy used and cheap, and if you don’t like the hobby, no harm done. Local resale is the place to look.
“You can imagine it, can’t you?” Seth asks. “Late, dark, no streetlights, and I’m just looking out the side windows and all I see is pitch black. And I’m worried, wondering if this is the last anyone was ever going to see of me,” he laughs.
They drove for about 45 minutes out into the swamp, until finally, he sees a streetlight. “We pulled up to an old wooden shack, I mean, literally what you would envision as a moonshine shack. No other cars. Just us. We went inside and there’s a 300-pound guy in a sweaty undershirt there, and he hands us a U.S. Army-issued steel tray.”
The first thing dropped on that tray was a big scoop of rice followed by an unidentified brownish orange substance, then a great big scoop of chopped
5
A couple of good book recommendations: Big Book of BBQ: Recipes and Revelations from the Barbecue Belt. “Read it slowly,” Seth advises, “like you cook your barbecue.” Then read Cool Smoke by Tuffy Stone. It takes you to the next level, teaches technique and includes practices you can incorporate once you have the basics down.
barbecue. No vegetable, no salad. They sat at a picnic bench with a checkered tablecloth, a loaf of bread, a roll of paper towels and a pitcher of lemonade.
“And that was barbecue — that meat was flavorful. It was succulent. I didn’t know what that other stuff was, but I found out later it was called barbecue hash. It was absolutely all the tastes you wanted — sweet, sour, a little bitter, naturally salty and it just kind of clung to your palate. And ever since then, I’ve been searching for the perfect barbecue.”
We should probably pause here and define what exactly barbecue is. First, it’s a noun, not a verb, according to Seth. And it’s pork, officially — at least in the Low Country of South Carolina. →
Barbecue is something I enjoy and I’m absolutely blessed that I can play with my passion the way I do. — Seth Watari
SETH’S ADVICE: Do the Biscuit Test Before You Cook!
Before firing up your new grill or smoker, try the biscuit test to find its hot and cool spots — so you don’t incinerate a prized steak!
HOW TO DO IT:
1. Use canned biscuits or slices of cheap white bread.
2. Place them across your grill racks.
Continued from page 17
“Good old-fashioned barbecue is defined as protein cooked low and slow over hardwood flame or charcoal,” he says. Adding side dishes like collard greens, Hoppin’ John (a traditional Southern dish made with black-eyed peas, rice and often onions, bacon or ham hock), field peas, rice and corn is what makes it Low Country barbecue.
“It’s like the original farm-totable,” explains Seth. “And though South Carolina will feature all four major barbecue sauces — pepper, vinegar, light tomato and heavy tomato — we really favor mustardbased sauces.”
With material like this, it’s easy to see why Seth is a popular expert on our The Best Barbecue in the World: Secrets, Sauces and Smokers program. A Road Scholar instructor for over five years, he
You’ll see which areas brown (hot spots) and which stay pale (cooler zones). Gas grills are especially prone to shifting hot spots, so repeat the test if you move yours. A little testing now means better grilling later!
Good smoking,
really loves our participants, their diversity of experience and what he learns from them.
“I had a participant from Maryland once, a doctor and an educator. I was talking about the introduction of rice and sesame and okra into barbecue, and she interrupted me, apologizing, and said that those date back to the slaves, and I said yes, that’s true.”
Then she told him something he didn’t know — that enslaved women would braid seeds into their hair because they didn’t know where they were going to end up and wanted to take some kind of crop with them that they knew how to grow.
“That’s how a lot of crops like okra, sesame seeds and peanuts got here. We had a nice long conversation, and she introduced me to a book, Black Rice: The African Origins of Rice Cultivation in the Americas by Judith A. Carney, a historic account of the African American enslaved people, the rice culture and how they intermingled.”
Remembering, Seth says, “It was an absolutely wonderful conversation, and the book was extremely informative and eye-opening. That’s the kind of energy and knowledge Road Scholars bring to a class, and it really helps me out. I love learning from them. I never want to stop learning.
3. Heat to 250° F, close the lid, and wait 10-15 minutes.
— Seth
“Barbecue is something I enjoy and I’m absolutely blessed that I can play with my passion the way I do. Road Scholars understand that kind of passion,” Seth says. Road Scholars also know good advice when they hear it. So does Seth. “In the words of a friend of mine, Mr. Myron Mixon, ‘Barbecue is simple. Just don’t screw it up.’” ■
Savor Southern Flavors
From South Carolina’s barbecue to Louisiana’s Cajun delicacies, these learning adventures in the American South are sure to be finger-lickin’ good!
X Knowles Island, South Carolina
The Best Barbecue in the World: Secrets, Sauces and Smokers
For some, BBQ is more than just cooking, it’s a way of life. Come see for yourself as you join an experienced pitmaster for an indepth look at their culinary craft.
Length: 6 Days/5 Nights Meals: 14 Refer to 16610JDX online or when calling.
2025 Dates: Sep 14, Sep 28
2026 Dates: Mar 22, May 10
Per-person prices starting at:
$1,749 DBL | +$450 SGL
X Kansas City, Missouri
Signature City Kansas City
Discover the many faces of Kansas City: From jazz to barbecue joints, from its Negro Leagues Baseball Museum to grand institutions of art, enjoy it all in the “Paris of the Plains.”
X Louisiana On the Road: Cuisine & Culture in Acadiana Louisiana
Discover Acadiana, where the past meets the present, and culture, language and flavor come together in the heart of southern Louisiana.
Length: 6 Days/5 Nights Meals: 12 Refer to 21810JDX online or when calling.
In 2026 there will be a reversed schedule: Arrival- New Orleans, 2 nights; Houma, 1 night; Lafayette, 2 nights; Baton Rouge, 2 nights; Departure- New Orleans.
As long as we’re alive, we’re growing, so it’s never too late to make positive, healthful changes. The way we eat can impact how we think, how we feel, how well we focus and how well our memory functions.
While you may strive to keep your body healthy through diet and nutrition, what can you eat that’s good for your brain’s health? What foods will keep your mind strong? Of course, everyone is different, and there’s not a magical cure for every set of circumstances. And you should always check with your doctor to see what’s right for you. But here’s an interesting look at some current trends in nutritional advice, based on recent studies and research. →
Blueberries: Flavonoids to improve memory
Continued from page 21
The science of nutrition can teach us a lot when it comes to examining the connection between what we eat and how it can affect our brains. For instance, recently published results in Nature conclude that those who eat a balanced diet show “superior cognitive functions” compared to others. And that those with healthy aging brains have higher concentrations of certain antioxidants, vitamins and fatty acids. The American Heart Association has found that the very same diets that support a healthy heart also support a healthy brain and reduce cognitive decline — diets like the Mediterranean, pescetarian and the Dietary Approaches to Stop Hypertension (DASH).
No particular superfood will make you brilliant the minute you digest it, but many of the recent studies agree that incorporating combinations of nutrients can boost your brain function over time, as well as hone your ability to focus, enrich your memory and lift your mood. And that means aiming to balance your diet through a variety of foods.
Gerontologist and Aging Life Care Manager Alesia Clark in Carlsbad, California, says that when she considers nutrition for brain health, retaining mental clarity and cognitive strength, it’s more about what not to eat. She’s seen an
Nutritionist Erica Dempsey recommends eating several servings of brain-healthy foods each week. Boost your cognitive resilience with multiple portions throughout the week of the following:
increasing amount of research linking high sugar intake to poor cognitive outcomes, including Alzheimer’s disease. “A brain that becomes insulin resistant is at risk of brain inflammation,” says Alesia, “This interferes with the brain’s ability to work at peak performance.” Whereas, she says, a brain that is not subject to inflammation from a highsugar diet is able to benefit from healthy nutrition that may improve its health and performance.
There’s a list of brain-healthy foods recommended in Genius Foods by Max Lugavere that Alesia agrees with. These nutritional recommendations essential for optimal brain health include:
• Extra-virgin olive oil
• Avocados
• Blueberries
• Dark chocolate
• Eggs
• Grass-fed beef
• Dark leafy greens
• Broccoli
• Wild-caught salmon
• Almonds
In Encinitas, California, Clinical Nutrition Services Coordinator Erica Dempsey is passionate about coaching adults on how to thrive as they age. Leading numerous presentations on the topic of Nutrition and Brain Health, Erica provides enrichment for her clientele through a monthly group she calls “Nutrition for Cognition.”
On the other hand, Erica warns that a diet high in saturated fat, sugar, salt, red meat, processed meat and ultraprocessed foods can contribute to an increased risk of dementia.
The good news is that you can modify your lifestyle choices and focus on better eating centered around fruits, vegetables, whole grains, nuts, seeds, low-fat dairy and fish. This directly affects cognitive health in four positive ways:
• Activating antioxidants (which reduce disease and cancer risk)
• Preventing inflammation (which can cause arthritis, cancer and mental illness)
• Reducing obesity (which reduces risk of dementia) →
Chew on This Nutrition expert Erica Dempsey serves up these
healthy snacks:
TRAIL MIX THAT INCLUDES FRESH OR DRIED MIXED BERRIES, NUTS AND DARK CHOCOLATE CHIPS. Darker berries are best (think blueberries, açai or raspberries). Nuts like almonds, pistachios and walnuts have the best healthy fats profile.
HUMMUS WITH VEGGIES. Aim for a rainbow of colors, like carrots, bell peppers, jicama and broccoli. Even white veggies like cauliflower can contribute to this rainbow!
WHOLE-GRAIN CRACKERS WITH SARDINES AND/OR AVOCADO. Look for the word “whole” as the first ingredient on the cracker’s nutrition label and choose sardines that are packed in olive oil.
GREEK YOGURT WITH BERRIES AND CHOPPED WALNUTS. Plain, unsweetened yogurt reduces the amount of total added sugars.
POPCORN WITH OLIVE OIL AND HERBS. Air pop the kernels and toss with herbs like rosemary, thyme, paprika and cinnamon for an exciting pop of flavor and flavonoids — those healthy antioxidants.
Along with the foods you eat, Erica says there are other things you can do that are equally important for your cognitive health, like being social and inquisitive, actively engaging in conversations and regularly exercising.
And while there are many diets, individual nutrients and functional foods out there claiming to reverse or slow cognitive decline, there’s one particular diet that Erica finds to be the most balanced, reasonably easy to follow and inclusive among a variety of age and ethnic groups: the MIND diet.
The Mediterranean-DASH Intervention for Neurodegenerative Delay Diet (MIND) is a combination of the Mediterranean and DASH diets. Both have been shown to help prevent cognitive decline, and both are rich in plant-based foods and whole grains. Unlike the two diets separately, the MIND diet combines them, directly impacting brain health by emphasizing foods rich in nutrients known to be neuroprotective (folate, vitamins B6, B12 and D and omega-3 fatty acids) while reducing inflammation and strengthening cells.
Added Protection for Your Brain
These specific nutrients protect the brain through their anti-inflammatory and antioxidant properties, which limit risk factors associated with dementia.
The MIND diet influences your health by adding more brain-healthy foods into your diet that are rich in phytonutrients shown to slow the progression of dementia and Alzheimer’s disease.
ORECOMMENDED
READING:
D Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life by Max Lugavere
ngoing studies so far show that, if followed closely, the MIND diet could lower your risk of developing Alzheimer’s disease by 53%, and make your brain’s age the equivalent of 11 years younger if you stick to eating all those leafy greens.
Berries, cocoa, tea, spices, red wine, beans
PHOSPHOLIPIDS:
Dairy, soy, fish, grains
Pro/prebiotics and psychobiotics: Onions, garlic, whole grains
Techniques you can easily implement into your healthy eating habits:
Start your meals with a salad dressed in olive oil
Fill half your plate with green veggies twice per day
Reduce added salt to less than 1,500 mg daily
D The Young Forever Cookbook by Mark Hyman, M.D.
And so, one bite at a time, meal by meal and snack by snack, here’s to incorporating good foods into your dietary strategy. The sooner you do, the greater the impact could be on your future cognition! ■
Limit or reduce the following foods:
Red meat: Less than 4 servings per week
Butter or margarine:
Less than 4 tablespoons per day
Fried foods: 1 serving or less per week
Pastries and sweets: Less than 5 servings a week
Feed Your Mind
Sure, it’s great to enjoy local cuisine when you travel — but these inspiring journeys are also a feast for your senses! Be inspired by theater in Oregon, aquaculture in Virginia and much more.
X Ashland, Oregon
A Feast for the Senses: Ashland and the Art of Theater
See what Ashland is famous for by attending local theater performances, and discover the city’s thriving art, food and wine scenes through the eyes of local artisans.
X Mexico
The Flavors of Mexico: A Culinary Adventure in Oaxaca & Puebla
If you love Mexican cuisine, join us for a delicious learning adventure in the heart of Oaxaca and Puebla! Enjoy hands-on cooking classes, market visits and much more.
X Chincoteague Island, Virginia
A Hands-On, Sea-toTable Extravaganza on Chincoteague Island
Learn about the aquaculture industry of Chincoteague as you harvest clams and catch crab and work with an expert local chef.
Length: 6 Days/5 Nights Meals: 13
Refer to 23441JDX online or when calling.
Length: 6 Days/5 Nights Meals: 12
Refer to 19886JDX online or when calling.
2025 Dates: Sep 14, Sep 21, Oct 5, Oct 12
2026 Dates: Jun 7, Jun 21, Jul 12, Jul 19, Sep 13, Sep 20, Oct 4
Per-person prices starting at:
$2,199 DBL | +$640 SGL
Length: 9 Days/8 Nights Meals: 20
Refer to 23977JDX online or when calling.
2025 Dates: Dec 2
2026 Dates: Jan 6, Feb 3, Mar 17, Apr 21, Sep 29, Nov 10.
Itinerary: Arrival Oaxaca City, 5 nights; Puebla City, 2 nights; Mexico City, 1 night; departure.
Chefs Frank and Whitewater celebrate Indigenous foodways, where every bite honors the land, the people and the stories that shape them.
Participants enjoy dishes like this organic bison-stuffed New
Mexico green chile.
“Chef Frank and Chef Whitewater invite you in, and you feel like you’re a part of the family,” explains Elena Junes, Road Scholar’s director of Southwest programs and a close family friend of Chef Frank. “You walk through the garden, and you learn and share in their desire to have a healthy lifestyle.”
Chef Lois Ellen Frank, a Native foods historian and James Beard Award-winning author of the cookbook Foods of the Southwest Indian Nations (2002, Ten Speed Press), with Chef Walter Whitewater as culinary adviser, discovered her passion for food early in life. “I’ve always been attracted to food,” she says. “My mom always had a garden with plenty of excess vegetables. When I was about 11 or 12, we would go to the end of the road and sell them.”
Seeing the bigger picture, she started baking carrots and zucchini into little breads. “Those moved quickly! And I started to realize that you can take something raw and make it into something that someone can enjoy.”
Throughout high school, her mother let her and a couple of friends work their way through recipes from different cookbooks, focusing on local cuisine and the very beginning of what we now know as farm-to-table. After graduation, Chef Frank worked in restaurants and took culinary classes, though the influence was very classic European continental cuisine.
“Most of the executive chefs I worked for were men at the time,” she explains, “and I was always encouraged to ‘go into pastry.’ However, I really liked cooking savory dishes with lots of vegetables and plants, and I didn’t want to become a pastry chef.”
After leaving the restaurant world on the eastern end of Long Island, New York, she earned her undergraduate degree in photography from Brooks Institute and began working in food photography, which came naturally to her after being trained in restaurants. A desire to delve deeper into the cultural significance of food led her to pursue a Ph.D. in culinary anthropology from the University of New Mexico in 2011.
While trying to write a cookbook on Native American cuisine, “I was told there was →
You
walk through the garden, and you learn and share in their desire to have a healthy lifestyle.
Continued from page 27
no such thing as Native American cuisine,” she recalls, “but I knew there was a story of resilience, tradition and connection waiting to be told.”
We believe food is healing to the body and the spirit. But we also have to care for the earth that gives us these gifts.
—CHEF
That story includes Chef Walter Whitewater, a Diné (Navajo) chef from the Navajo Nation. “I’m selftaught,” he says, “and I was lucky enough to learn from those who took me under their wing. I learned that I could make my own method — I don’t have to do what the French or Italian chefs do. I want to go beyond what people assume Native food to be, what our food used to be. I want to show people how beautiful it is.”
Chef Whitewater accompanies his dishes with stories that underline the connection of food to the earth. “I talk about the animal. I talk
WHITEWATER
about the plants and the medicine because, for us, food is medicine, and we utilize it that way. It’s an exchange of energy. I tell stories of my culture. And when we finish, people are often in tears. This moves people — that’s something,” he says.
At Red Mesa Cuisine, they form a dynamic team that blends ancestral knowledge with contemporary flair. Sourcing ingredients from Native and local vendors, they create dishes that honor traditional methods while showcasing modern artistry. Their philosophy extends beyond the plate, with sustainability and giving back being central to their mission. “We believe food is healing to the body and the spirit,” Chef Whitewater says. “But we also have to care for the earth that gives us these gifts.”
Dark chocolate piñon cake dressed with peach honey and chokecherry sauces is a sweet end to the meal.
From composting to advocating for a plantforward diet and cooking, both chefs are committed to creating a healthier, more sustainable future. “We’re very conscious with water,” Chef Frank notes, using dishwater to water plants, for example. “Our servers take home leftovers, or Chef Whitewater makes an offering with them. Nothing goes to waste.”
The Magic Eight
Inside the Road Scholar program Desert Bounty: Celebrating Santa Fe’s Agriculture & Cuisine, participants experience these values firsthand, beginning with an introduction to the plants and herbs used in their meals.
Native America’s Food Gifts to Global Cuisine
Native American communities shared ingredients that would transform global cuisine forever. At Red Mesa Cuisine, Chefs Frank and Whitewater celebrate these “Magic Eight” ingredients, incorporating them into contemporary dishes that honor their ancestral origins.
CORN: The foundation of Native American cuisine, corn is still traditionally nixtamalized and cooked with ash to increase its nutrients. Corn holds deep cultural significance in many Native American traditions, represented in ceremonies and stories.
BEANS: A crucial source of protein, beans are traditionally planted alongside corn and squash in the Three Sisters growing technique, where plants grow together as a family.
SQUASH: From pumpkins to zucchini, squash varieties provide sustenance year-round through fresh eating and preservation techniques.
CHILES: Now essential to cuisines worldwide, from Asian to Italian, chiles originated in the Americas.
“It’s a tactile experience,” Chef Frank says. “Food is a sensory experience, so we want participants to see what the sumac plant looks like and how it grows. We want them to smell the chiles cooking in our kitchen and to understand the connection between the earth and their plate.”
TOMATOES: Though now synonymous with Italian cuisine, tomatoes were unknown in Europe before contact with the Americas.
POTATOES: Perhaps no ingredient has had a greater global impact. First cultivated in the Andes, potatoes now feed billions worldwide and are woven into cuisines all over the world.
VANILLA: This exotic flavoring comes from an orchid native to Mexico, where it was first domesticated and cultivated by the Totonacs, the Native peoples of what is now Veracruz in Mexico.
CACAO: The base ingredient for chocolate was so valuable in Mesoamerica that it was used as currency. Archaeological evidence shows it was traded as far north as Chaco Canyon over 1,000 years ago.
Beyond the Road Scholar program, they are dedicated to revitalizing Indigenous foodways and addressing health disparities in Native communities. Their latest cookbook, Seed to Plate,Soil to Sky (published by Balance, an imprint of Grand Central Publishing), has become a tool for promoting wellness and sustainability. →
A seared portobello mushroom topped with spinach, corn, quinoa and goat cheese makes for a deliciously hearty vegetarian entrée.
Find two more recipes from Chef Frank on page 52.
Sweet Corn Soup with Chipotle Paint
From the kitchen of:
Chef Lois Ellen Frank, PhD
The chipotle garnish adds a spicy contrast to the corn’s natural sweetness. Chef Walter and I use this garnish to paint a spiral with four dots on each bowl. The spiral, found on petroglyphs throughout the Southwest, represents Indigenous ancestral knowledge, while the four dots symbolize the generations: child, adolescent, middle-aged and elder. This reminds us that traditions must be actively preserved and passed down, or they can be lost in a single generation.
1 red bell pepper, roasted, peeled, and seeded (see directions)
1 can (15.5 ounce) white kidney beans (cannellini beans), strained
1 teaspoon dried chipotle chile powder (more if you want it spicier)
1 tablespoon New Mexico red chile powder, mild
1 teaspoon blackened garlic
½ teaspoon kosher salt
½ lime, freshly squeezed (approximately 1 tablespoon)
INSTRUCTIONS
Prepare the corn by cutting the kernels from the cob. Save the corncobs and set aside. The cobs will add additional corn flavor to the soup. If using frozen corn, measure 3 1/2 cups or a 1-pound bag of frozen corn kernels. If using fresh corn, place the corncobs in a saucepan and cover with 4 cups of water. Bring to a boil, then reduce heat to medium and allow the mixture to reduce by half, which will take about 15 to 20 minutes. This is the liquid you will use instead of the water when preparing this soup from fresh corn. After the corncob liquid has reduced by half, remove the corncobs and compost them, reserving the corn broth.
In a medium cast-iron pan over medium to high heat, add the oil and heat until it is hot but not smoking. Add the onions and sauté for approximately 4 minutes, stirring to prevent burning, until they turn a little brown, then add the corn kernels and garlic and sauté for 2 to 3 minutes. This brings the corn kernels to a hot temperature without too much heat or cooking, as you will lose some of the corn flavor if you cook the corn kernels for too long. Add the corn broth and turn off the heat.
Pour the mixture into a blender and purée for 2 minutes. Add the salt, blend again to mix the salt into the corn mixture, and then pass it through a fine strainer. Compost or discard the contents in the corn strainer, placing the corn soup into a small saucepan. Heat until hot just before serving.
Taste the soup and adjust for sweetness. Add the agave, if needed (if the corn isn’t at its peak sweetness).
To make the paint, roast and peel the red bell pepper over an open flame, allow to cool, then peel and de-seed the pepper. Place the bell pepper, beans, chipotle chile powder, New Mexico red chile powder, garlic, salt, and lime juice into a blender and mix until smooth. Place the contents into a squirt bottle for painting onto the soup and set aside.
Pour the warm soup into a bowl and paint a design onto the top of it.
Serve the soup immediately.
Note: This soup can also be served cold during the summer months. Follow the recipe instructions and then chill in the refrigerator before serving.
This recipe excerpted from the cookbook Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients (2023 Hachette Go) by Lois Ellen Frank with Culinary Adviser Walter Whitewater.
At the International Association of Culinary Professionals awards in 2024, it was the sole cookbook nominated in three categories, winning two: Health & Wellness and Food Issues & Matters.
Chef Frank contextualizes their work by reminding participants, “Everyone is indigenous to this planet, and as Native Elder Brophy Toledo states, ‘Everyone is an Earth Person. We all need to work together to be stewards of this one mother, this one Earth.’” She encourages people to ask family members about their lineage and record their stories to pass down to future generations. “Ask questions like, ‘Who are you? Where did you come from? What’s the story of who you are?’ That connection is vital.”
A Celebration of Indigenous Foods
Chefs Frank and Whitewater’s latest book, Seed to Plate, Soil to Sky won two International Association of Culinary Professionals awards in 2024 for its exploration of these ingredients in contemporary cooking. Visit www.roadscholar. org/seed-to-plate
Their work embodies the values of Road Scholar — lifelong learning, cultural exchange and deep curiosity about the world. “When we prepare these foods, we revitalize everything associated with them. And when we feed people, we nurture them while honoring the ancestors who cultivated these foods,” Chef Frank reflects. “We try to teach core values of respect and compassion, and all of these are integral parts of being a good human being.”
Elena Junes agrees. “In addition to giving back to the community, they radiate kindness and curiosity. Participants over the years have absolutely loved them. They share so much, and that embodies the Road Scholar spirit,” she says, adding, “Also, the food is amazing.” ■
X Santa
Fe, New
Mexico Santa Fe Holiday Traditions: Beyond the Ordinary
Experience traditional foods, award-winning music, Native American ceremonies and festivals as you celebrate an extraordinary holiday season — New Mexico-style!
Length: 7 Days/6 Nights Meals: 14
Refer to 6858JDX online or when calling.
2025 Dates: Dec 23
Best of all, you’ll ...
• Enjoy the Christmas holiday Santa Fe-style.
• Experience a range of celebrations and festivities typical for this time of year, drawn from the cultural traditions of the Spanish, North Africans, Mexicans and Native Americans.
• Explore the delicious variety of the Southwest’s famous cuisine in a cooking class led by acclaimed chefs and customized to reflect the current season.
B Bar Ranch is a destination like no other, a literal slice of heaven where you’ll find peace of mind, friendly faces and a menu inviting you to experience Mother Earth’s bountiful gifts.
What does it take for one of Road Scholar’s learning adventures to receive a flawless five-star culinary rating? The folks at B Bar Ranch have the answers and are happy to share the secrets to their success with Road Scholar participants. With a dash of creativity, years of expertise and a generous serving of passion, the team at the B Bar Ranch works closely together to create an epic Montana experience ripe with natural beauty and gastronomic adventure for all who visit.
As stewards of their 9,000-acre property in Emigrant, Montana, owner Maryanne Mott, her family and staff carefully tend to the cattle they raise and the land they graze on. In fact, it all begins with the land — a palette of lush green valleys embraced by the Absaroka and Gallatin Ranges of the Rocky Mountains — where the air is fresh
and the soil beneath your feet is organically and lovingly managed. Here, humans and wildlife coexist in this healthy ecosystem.
A Pristine Setting
Located in the Tom Miner Basin, the B Bar Ranch coexists with nature without trying to change it. The property is
surrounded by the natural beauty and tranquility of Montana yet not far from the northern entrance to Yellowstone National Park. “The B Bar is magic,” says Matthew Tousignant, guest ranch manager at B Bar Ranch. “And it’s more than the expansive views, more than the coyotes howling at night and the babbling brooks. It’s all these components together that make this piece of earth sing to your soul.”
This peaceful habitat creates a quintessential haven for nature lovers and native wildlife, including elk, moose, deer, grizzly bears, birds and wolves. This rich, biodiverse landscape also yields exceptional food, including huckleberries (the state fruit), chokecherries, morels (edible mushrooms) and some of the best beef in the country. →
I
admire Road Scholars for investing in themselves, growing their knowledge, and learning what’s really happening on the ground. Continued from page 33
Ranch to Table
Matthew works closely with the kitchen team and the land and livestock crew to create a unique, cohesive experience for Road Scholar groups. “Well before our guests arrive, we know everyone’s needs, including gluten-free and vegetarian diets,” says Matthew. Multiple, all-you-can-eat courses for
breakfast, midday fare and dinner invite guests to try everything. At lunchtime, you’ll find overspilling sandwiches and beautifully prepared soups and salads, all using locally sourced, seasonal organic produce.
At day’s end, the dinner bell welcomes guests to gather at tables set in white linens. As dishes appear, stories of the day’s adventures are shared. “Dinner at B Bar honors the timeless tradition of gathering — people
come together in our historic lodge to enjoy not just delicious meals but to share meaningful conversations, community and connection,” says Matthew.
Uniquely Montana
“W
e focus on uniquely Montana dishes and take pride in incorporating native Montana huckleberries, juniper berries and our USDAcertified organic, grass-fed B
Find the Beef Tenderloin with Flathead Cherry Reduction recipe on page 54.
Bar beef in many meals,” says Matthew. “My favorite is the Slow-Roasted Beef Tenderloin with Flathead Cherry Reduction, made with sweet cherries grown in orchards along Northwestern Montana’s Flathead Lake.”
Garlic mashed potatoes, roasted Brussels sprouts and a bold cabernet sauvignon complete this meal.
Other menu favorites include Authentic Carne Asada Tacos, served with a spicy margarita
What Makes B Bar Beef So Special?
D USDA-certified organic cattle are 100% grass-fed, raised and finished on certified organic native pastures, from birth to harvest.
D Cattle benefit from regenerative grazing practices that enhance soil health and biodiversity.
D Approximately 1,200 cattle are divided into three herds and moved every other day to manage their different nutritional needs based on their ages.
D B Bar cattle are free from hormones, antibiotics and chemicals.
D Gentle, low-stress handling ensures the well-being and humane treatment of the livestock.
or cold Mexican lager; Bourbon & Coffee-Rubbed Ribeye Steak, paired with roasted potatoes, grilled asparagus and a smoky Old Fashioned; and Bison Ribeye with Huckleberry & Juniper Glaze, plated with roasted fingerling potatoes and wild dandelion greens. Matthew recommends a glass of Montana-made whiskey or a light, dry pinot noir to complement this meal.
“The Bison Ribeye is a deeply Montana dish that blends traditional Indigenous flavors with modern culinary techniques,” says Matthew. “It’s a stunning, unforgettable meal that pays homage to the land, its history and its natural bounty.” Trout is also a ranch favorite, and Matthew loves the Pan-Seared Trout with an Almond Citrus Glaze. Native Fish Keepers, a nonprofit run by the Salish and Kootenai Tribes of the Flathead Indian Reservations, provides the ranch with fish.
“I want every guest to experience Montana’s palette of flavors,” says Matthew. “At B
Bar, we believe in the age-old adage, ‘What grows together, goes together,’ and we hope our guests will grow individually and with each other during their time here,” he says.
B Bar chefs prepare meals with farm fresh eggs from up the road, or a parsley garnish grown in nearby greenhouses. “There’s no component that, if we can source it in Montana, doesn’t come from Montana,” says Matthew. “It’s quality that you don’t find everywhere. We get astoundingly good organic produce that’s visually stunning and delicious, like heirloom tomatoes, carrots and microgreens from the Hutterites, who are known for what they grow,” he says.
Honoring Native American Culture
BBar pays homage to Native American culture with Three Sisters Soup by Robin Wall Kimmerer “I brought this recipe here after reading Braiding Sweetgrass, a wonderful book that →
Continued from page 35
connects ecology and Native American culture,” says Matthew.
Consisting of corn, beans and squash, each of these ingredients alone couldn’t sustain you, but together, the beans provide protein, the corn adds starch and the squash ties the molecules together while providing vital nutrients and minerals.
“They thrive together, grow together and go together, in harmony. The corn provides a natural structure for the beans to climb, the beans give nitrogen to the soil and the broad leaf squash shades the ground to retain moisture and prevent weeds,” he says.
The B Bar is magic. And it’s more than the expansive views, more than the coyotes howling at night and the babbling brooks. It’s all these components together that make this piece of earth sing to your soul.
Musical Pastures = Happy, Healthy Beef
This remarkable Road Scholar learning adventure includes a behind-the-scenes look at how B Bar uses regenerative practices to raise organic beef. The ranching team helps participants appreciate the story behind every meal — from soil health to careful grazing practices to the final dish on their plates.
The B Bar’s 1,200 head of cattle include Angus, Angus crosses and Ancient White Park heritage, divided into three herds: Ancient White Park, finished cattle and younger cattle. The herds rotate between two certified organic grazing locations, the Tom Miner Basin in the summer and the milder pastures in Big Timber over the winter. “Both ranches are certified organic, at the state and national level,” says Mark Rose, land and livestock manager. “Maryanne believes strongly in this principle. The land must be certified for our cattle to be!”
“Our cattle thrive as nature intended — grazing nutrient-rich native pastures at the edge of
Yellowstone National Park,” says Mihail Kennedy, production manager.
As stewards of these ancient grasslands, B Bar ranchers ride with their cattle every day to monitor their health and move them to fresh pasture. This mindful rotation works in harmony with nature’s rhythms. In addition to this grazing management, Mihail and his team share their techniques for pasture stitching with diverse plant species and organic composting with Road Scholars.
Road Scholars: Always a Pleasure
Mto Host
ark especially enjoys sharing his knowledge and inspiring change with Road Scholars who care about alternative agricultural practices and long-term land stewardship.
Handled With Care
Mark Rose, a fourth-generation Montanan, has dedicated his life to agriculture. With his cattle dog, Emmy, by his side, Mark carefully moves B Bar’s cattle from pasture to pasture, depending on the season.
“Emmy’s stock sense makes her essential to our ranching,” says Mark. “We work in extremely steep, difficult terrain, with a lot of timber, where it’s hard for horses or humans to go. She traverses it easily as she gathers cattle.”
Mark always thinks about how moving the cattle affects them. “I don’t want to increase their heart rate,” he says. “Everything my horse, my dog and I do is designed to keep their heart rate down and in a natural frame of mind. We manage them in this gentle way for three reasons: economic, the welfare of the animal and my quality of life,” says Mark.
He sometimes needs to check on a herd while grazing or sleeping, without moving them. “I don’t want to worry them or get them up off the ground,” he says. “I spend a lot of time creating a partnership with my horse to ride through the herd without disturbing them.”
Mark always asks the group what they think a cowboy is. Often, he gets the Hollywood version. “I dispel the myths and give them a true, honest picture of what I do,” he says. “I admire Road Scholars for investing in themselves, growing their knowledge and learning what’s really happening on the ground.”
If you’re looking for an adventure filled with incredible food, beauty and nature, B Bar Ranch is calling your name! As Matthew says, “If you have a deity, whatever it be, and you can’t find it here, then you’re in a rough place. The song of the aspen leaves and Red-winged Blackbirds — everything here is a culmination of all these little things that force us human inhabitants, the last to join the mix, to slow down, be grateful for everything and observe what the land provides.” ■
X Emigrant, Montana
B Bar Ranch: Wildlife & Coexistence on the Edge of Yellowstone
Explore the wild land in and around Yellowstone National Park while staying at the B Bar Ranch and learning about its sustainable ranching methods.
Length: 6 Days/5 Nights Meals: 14 Refer to 24096JDX online or when calling.
2025 Dates: Aug 18, Sep 8
Best of all, you’ll ...
• Learn about the day-to-day life of the stewards of B Bar Ranch and the organic practices they implement.
• Explore the 98% intact ecosystem of the ranch through expert-led hikes.
• Head into Yellowstone National Park to view natural wonders like the Grand Canyon of the Yellowstone, thermal features and learn about its incredible wildlife.
A favorite in Colombia, Venezuela, and elsewhere in northern South America, arepa is a pocket bread made of maize dough, typically split and used to make irresistible sandwiches (also called arepas) featuring meats, cheeses and other ingredients.
Eat
the World From A to Z
B is for Bacalao
In Spain, cod is dried and salted to make bacalao. Soaking the fish for several days rehydrates and desalts it, after which the filets are fried or used in dishes like bacalao a la vizcaína, made by layering the fish with potatoes, vegetables and hardboiled eggs.
C is for Chawanmushi
Often served in a teacup, chawanmushi is a comforting, savory Japanese egg custard commonly served as an appetizer. As satisfying to eat as it is fun to say, chawanmushi features fish, shrimp, chicken or another protein, along with vegetables like mushrooms and green onions.
Nowhere is the world’s diversity more evident (or delicious) than in its cuisines. Here’s an A-to-Z “tasting menu” of dishes Road Scholars should consider trying.
D is for Dolmades
A Greek variation of the dolma found throughout western Asia and the eastern Mediterranean, dolmades are grape leaves rolled and stuffed with rice, herbs and lemon juice (and ground meat in some versions), boiled until they’re tender, and served as appetizers or in meze (meals entirely composed of small plates).
E is for Étouffée
Whether it’s Cajunor Creole-style, loaded with shrimp, crab, chicken or even alligator, étouffée has its roots in 18th century Louisiana and today is a symbol of the state’s heritage. Every family, it seems, has its own recipe for the stew, handed down over generations.
Fis for Feijoada
Brazil’s most beloved dish, feijoada is a hearty black bean stew made with ham, bacon, smoky pork hocks and other cuts from the pig. In most of the country, it is eaten (both at home and in restaurants) on Wednesdays and Fridays, and typically only in the winter.
Gis for Gallo Pinto
In Costa Rica, your breakfast eggs are likely to be served with gallo pinto (“spotted rooster” in Spanish), a dish of beans and rice prepared with the region’s tangy, sweet, smoky — and ubiquitous — salsa Lizano, sometimes called “the Worcestershire sauce of Latin America.”
His for
Haggis
Better than it sounds! That’s perhaps the best way to describe Scotland’s national dish, a challengingsounding blend
of sheep’s heart, liver and lungs, mixed with oatmeal, suet and spices and stuffed into the animal’s stomach. Savory and altogether wonderful. Trust us!
Iis for Injera
In Ethiopia, the “utensils” are delicious! Injera is a flatbread used to scoop up the amazing stews, salads and other dishes native to the country. Diners traditionally use their right hand to scoop, and once the scooping is done, the bread is consumed and the meal is over.
Jis for Johnnycakes
For the smallest state, Rhode Island has more than its share of culinary curiosities. (Ever had a cabinet? A coffee milk? A clam stuffie?) Johnnycakes are fluffy cornbread pancakes that are served hot, covered in butter and maple syrup and worth every calorie!
K is for Khachapuri
Looks like a boat, tastes like a dream. The khachapuri from the country of Georgia is a canoeshaped cheese bread topped with an egg. Traditionally made with the region’s sulguni cheese — hard to track down in the U.S. — you may find a khachapuri here made with feta, ricotta and other more easily sourced cheeses.
Lis for Lutefisk
Lutefisk is Norway’s famous — some would say notorious — dried cod preserved in lye. Now eaten more often by Minnesotans than it is in Scandinavia, lutefisk presents challenges both textural — the lye gives it a gelatinous consistency — and olfactory, as a subsequent six-day soak in water gives it a strong fishy smell. Properly prepared, the taste of lutefisk is quite mild. Purportedly.
Taste Test
How many of our dishes have you tried already? Check them off, then check your score below.
0: If you’ve missed out on all these fabulous foods, there’s no time like the present to expand your horizons. The world is your oyster!
1-4: Good start! You’ve had your appetizer, now dive in for some new culinary experiences.
5-8: Congrats on your sense of adventure! Which items on our menu are you craving next?
9-14: Impressive. You’ve definitely earned your Foodie badge!
15-20: If we look up “gastronome” in the dictionary, we suspect we’ll see your picture.
21-25: You’ve traveled the world and made sure to savor every bite. Well done!
26: Welcome to the Clean Plate Club! This puts you in Andrew Zimmern/ Anthony Bourdain territory for sure.
M is for Menudo
Like lutefisk, Mexico’s menudo can be polarizing. “You love it or you hate it” is a common refrain. For those who love it, the soup — built on a base of beef tripe and hominy — is a comforting, restorative dish commonly eaten on New Year’s Day and at other times of —ahem — recovery from revelry. →
Nis for Nanaimo Bars
The name of British Columbia’s city of Nanaimo means “a good place to live.” Its namesake dessert alone makes that indisputable. Nanaimo bars are addictive, no-bake sweets featuring layers of coconut, graham crackers, custard and chocolate. Canada Post issued a stamp honoring them in 2019!
Ois for Oysters
Rockefeller
Established in 1840, Antoine’s Restaurant was already a fixture in New Orleans when, in 1899, founder Antoine Alciatore’s son Jules invented Oysters Rockefeller. Today, a fifth generation of Alciatores continues to serve the very
rich (hence the name) delicacy, with its closely guarded secret recipe featuring butter, herbs and breadcrumbs.
Pis for Pachamanca
Pachamanca is the term for both a Peruvian cooking technique and the food it produces (much as we refer to barbecue in the U.S.).
Meaning “earth pot,” pachamanca uses hot stones buried in earth and grass to cook meats ranging from lamb to llama and pork to guinea pigs, along with local herbs and produce. It has been in use dating back to the Inca Empire.
Qis for Quahogs
Quahogs, as they are known in New England — and
Rhode Island in particular — are hard-shell clams and the go-to bivalves for chowders and other dishes, while soft-shell clams are preferred for steaming. As to whether it’s pronounced kwahhog or kway-hog, the answer is, nope — it’s co-hog!
Ris for Rødkål
If you can lay your hands on some currant juice, you can make rødkål, a Danish dish of red cabbage served at Christmastime. Rødkål is, like many traditional foods, the subject of endless variations, so if your local market is fresh out of currant juice, you can find recipes using easierto-procure currant jelly, or substituting apple, pomegranate or other juices.
Sis for Scrapple
Scrapple is one of those dishes (see haggis and menudo) that transforms the humblest of ingredients into something delicious. The Pennsylvania Dutch turn hog head, liver, heart and other offal — coupled with cornmeal and spices — into a grillable sausage served as a breakfast side dish, often with apple butter or maple syrup. Fun fact: The idiom “humble pie” is drawn from pies made with the same meat scraps — “umbles” in medieval England.
Tis for Tom Yum Goong
UNESCO has something called the Representative List of Intangible
Cultural Heritage of Humanity, and Tom Yum Goong is on it. The beloved Thai soup (also named one of CNN’s Top 10 best foods in the world) combines shrimp with signature Thai ingredients like lemongrass and kaffir lime leaves. A word of caution if you reference the aforementioned UNESCO list — it may give you an uncontrollable urge to travel. Everywhere.
Uis for Uni Uni, the edible portion of the eponymous sea urchin, is beloved among seafood aficionados for its sweet, buttery flavor and paté-like texture. It’s harvested on virtually every coastline, with the major U.S. producers located in Maine and around Santa
Scrapple
Tom Yum Goong
Oysters Rockefeller
Barbara, California. In Korea, where uni is prized, specially trained female divers, some over 80 years old, gather urchins — holding their breath for up to three minutes at a time.
Vis for Vegemite
A national obsession for Australians but a head-scratcher for most of the rest of the world, Vegemite celebrated its 100th anniversary in 2023. It is the product of leftover brewer’s yeast and select seasonings, made
into a thick, dark, umami-rich paste often spread (lightly) to make sandwiches. For many, it is an acquired taste, leading Gastronomica to observe that “If you eat Vegemite, you are almost certainly an Australian.”
Wis for Waterzooi
Tear yourself away from the chocolates and moules frites, and you’ll find many other gastronomic delights in Belgium, one of the most beloved of which is waterzooi. The
Hungry for More?
Here’s another alphabet’s worth of foods to explore!
Arancini (Italy)
Bibimbap (Korea)
Coddle (Ireland)
Drob (Romania)
Estofado (Philippines)
Fufu (West Africa)
deceptively simple
Flemish fish stew (often made with chicken today, but seek out the original if you can) turns protein, potatoes, julienned vegetables and cream into pure magic.
X is for Xnipec
This salsa from the Yucatan translates to “dog’s nose,” for the effect its habanero peppers and other spicy ingredients have on the diner. Wet-nose-inducing but not eyewatering, it balances
Geoduck (Northwestern U.S. and Asia)
Hákarl (Iceland)
Idiyappam (Sri Lanka)
Juicy Lucy (Minnesota)
heat with the addition of orange juice and tomato, and is a popular accompaniment for chicken, fish and tortilla chips.
Yis for Yuca con Mojo Yuca, or cassava (not to be confused with the largely ornamental yucca plant) is a nutrientrich root vegetable that is a staple of Cuban cuisine in dishes like this classic one made with garlic sauce. Widespread throughout the Americas and Asia,
Kagianas (Greece)
Larb (Laos)
Mapo Tofu (China)
Neeps (Scotland)
Obatzda (Germany)
Pâté Chinois (Canada)
Quenelles (France)
Risalamande (Denmark)
Shoofly Pie (U.S.)
Tacacá (Brazil)
Usban (Tunisia)
Vori Vori (Paraguay)
Wapato (Native American)
yuca is believed to have been first cultivated in Peru some 4,000 years ago.
Zis for
Zeppole
The deep-fried Italian dough known as zeppole are sometimes topped with powdered sugar or filled with custard, jelly or pastry cream. Eaten to celebrate the Feast of St. Joseph (March 19), they are also popular on the neighboring islands of Malta and Sicily, and a variation known as tzipulas are made on Sardinia. ■
Xacuti (India)
Yabbies (Australia)
Zabíjačka (Czech Republic)
Uni Vegemite
Zeppole
Aiu Fame (I Am Hungry)
THE FOOD AND CULTURE OF SICILY
Photos from top, left: The freshest seafood in Sicily; Reminders of the Romans; Tempting Sicilian sweets; A view of Calabria; Typical spread in Taormina; Group Leader Rosa Rizza and Chef Massimo on Winter in Italy: Taormina & Sicily's Culture & Cuisine (Program 22850).
Let me preface this by saying that I am not a chef or a cook. I did not know caponata from cappuccino (well, the caponata anyway). I joined the group because I wanted to experience Sicily, I wanted to travel in the winter to avoid the crowds and, as an extra bonus, I knew that it is also less expensive to be in Sicily during the off season.
But a major reason I chose this program was that I wanted to entice my foodie husband, who has never traveled with Road Scholar (or, for that matter, any group) to take the leap. I must mention that he loves — and cooks — Italian food.
We returned from the program recently, and I have to say that the journey
changed us. Sicily simply touched our souls (and bellies). Amazingly, I have changed the way I shop for food, and I have actually become a newly birthed chef.
Although food was a major component of our program, the non-food part was amazing as well. We explored Taormina with Rosa, our inspiring storyteller,
historian and cheerleader. Rosa shared her passion for everything Sicilian and told us about the diverse cultures of Sicily, with its ancient Greek and Roman, North African, European, Byzantine and Norman influences.
She took us to the ancient Greek theater in Taormina. We heard opera. We gathered on the hotel roof bar to watch Mount Etna at all hours, from dawn to evening, with its spumes of smoke puffing from her summit. Rosa told us stories about the volcano and its significance in the lives of the people living near it.
On the way to and from Mount Etna we visited Oro
d’Etna, and we tasted Sicilian honey of all varieties and flavors. Rosa also took us to a family-owned farmhouse (caseificio) for perhaps the best lunch we had in Sicily, hosted by Providenza and Alfio. Their family grew and made everything we ate, including olives, meat, vegetables, fruits, bread (schiacciata, an airy, crispy flatbread) and even their own honey-infused dessert. The best part for me? They made fresh ricotta, which we ate in steaming bowls.
We also visited the Neapolis Archaeological Park in Syracuse (Siracusa) and walked over the bridge to the ancient port of Ortygia. We went to the city of Calabria, where we wandered the piscaria, or fish market, and explored the mounds of fruits, vegetables, cheese and meats being hawked all around us. (My husband is still guarding the pecorino he bought there.) The stars were the food and more food … learning about it, seeing how it is made, shopping for
it and — the best part — eating it.
One high point (among many) was a cooking class with Chef Massimo Tomarchio, a life force whom we first met at the Taormina food market, where he explained how to choose the best products for cooking.
We then gathered at Massimo’s kitchen and cooking center, where he organized us like a “brigata di cucina”— kitchen brigade — and helped us to prepare a complete menu for lunch.
Chef Massimo answered all of our questions, made us laugh, taught us to appreciate the spices and flavors in our dishes, critiqued our pastarolling techniques (always kindly and with patience) and regaled us with stories about how to make recipes. Some of the Road Scholars were experienced cooks and some were novices, but everyone became part of the brigade. It was incredible to make a meal from soup to nuts (in Sicily, that would be pistachios)! →
Barbara Winard has earned degrees in English literature, journalism and, later in life, gerontology. For the past 25 years she was a senior editor and writer of online encyclopedia articles for children. Prior to that, after returning from a long trip to Asia, Barbara was hired by the Asia Society in New York City to produce films and print materials about Asian culture. She was also a producer and writer for New York City’s public television station, WNET/13. ABOUT THE AUTHOR:
Are you craving Sicilian cuisine?
Chef Massimo shares two of his favorite recipes on p. 44! T R
Cooking Class in Sicily (MASSIMO’S RECIPES)
Massimo’s Nonna’s Tomato Sauce
For 5 people
INGREDIENTS
2.2 lbs (1 kg) small tomatoes (cherry or San Marzano)
½ onion
½ carrot
½ celery stalk
1 garlic clove
Fresh basil
INSTRUCTIONS
Put the tomatoes in boiling water (not salted) to steam, for about for 1 minute.
Clean the tomatoes from the skin.
In a pan, add the oil with onion, carrot, celery and garlic and keep turning to avoid burning it.
Massimo’s Homemade Maccheroni
(Pasta shaped like a narrow tube. It’s made from durum wheat flour — Sicily is the bread basket of Italy dating back to the Romans!)
For 5 people
INGREDIENTS
2 cups + 7 oz (500 g) semolina flour
2 cups + 7 oz (500 g) white flour
2½ eggs
2½ pinches of salt
INSTRUCTIONS
On a marble slab (if you have it) or a flat surface, pour out the flour and make a big hole in the middle.
From the kitchen of: Chef Massimo
Add the tomatoes and smash them into little bites with a spoon.
Add 3 glasses of water to make the mixture more liquid.
Cook for minimum of 40 minutes on a low heat.
Taste it, to see if it needs any extra salt.
Add basil at the end.
From the kitchen of:
Chef Massimo
Break the eggs, put them inside the hole and add a pinch of salt.
Beat the eggs with one fork and then continue mixing with your hands. Slowly include a little water.
When the dough becomes smooth, it is ready to make maccheroni.
Boil the maccheroni about 8 to 10 minutes.
Mangia, Mangia! Italy is for Food Lovers
There’s nothing quite like fresh pasta in Italy. Or cappuccino. Or dessert, or … well, you get the picture. We’re pretty sure you’ll love the art, history and people too!
X Italy
Cooking in Sicily
Learn the time-honored art of Sicilian cooking as you visit a historic winery and enjoy chefled cooking classes!
Length: 10 Days/9 Nights Meals: 16
Refer to 22069JDX online or when calling.
2025 Dates: Sep 9, Sep 28, Oct 7, Oct 18, Nov 15
2026 Dates: Jan 25, Feb 15, Mar 1, Apr 7, May 3, Sep 1, Oct 1. See more dates online.
Itinerary: Arrival Catania, Taormina, 8 nights; Catania, departure.
Per-person prices starting at:
$3,349 DBL | +$490 SGL
X Italy
Cooking in Tuscany
Tuscany: The word conjures images of golden vineyards, nodding sunflowers and artfully prepared meals. Come learn the art of Tuscan cooking on this culinary adventure of a lifetime.
Length: 10 Days/9 Nights Meals: 19
Refer to 19672JDX online or when calling.
2025 Dates: Aug 31, Nov 30, Dec 8
2026 Dates: Jan 19, Feb 2, Mar 1, Mar 9, Mar 17, Apr 19, May 17.
Winter in Italy: Taormina & Sicily’s Culture & Cuisine
There’s no better time to experience Sicily than winter! Delight in local cuisine, discover Mount Etna and learn about the Roman and Greek history of Taormina.
Length: 8 Days/7 Nights Meals: 14
Refer to 22850JDX online or when calling.
2025 Dates: Nov 23, Nov 30, Dec 7
2026 Dates: Jan 11, Jan 18, Feb 2, Feb 9, Mar 9, Mar 16, Mar 23.
See more dates online.
Itinerary: Arrival Taormina, 6 nights; departure.
Per-person prices starting at:
$2,549 DBL | +$420 SGL
Reducing Food Waste
Small Changes Make a Big Environmental Impact
The Problem With Food Waste
Did you know that globally, about one-third of food produced is wasted? That’s around 1.8 billion tons each year. Food waste has both social and environmental impacts. While that food is discarded, over 800 million people go hungry daily.
The food industry is also responsible for about 25% of greenhouse gas emissions, from production to transportation, and allowing uneaten food to rot further adds to the burden. Agriculture also drives deforestation, and discarded food in landfills contributes about 58% of methane emissions. Reducing food waste could significantly cut carbon emissions and help ease global hunger.
What Can You Do at Home?
The good news is that as individuals, we can make a difference! Here are a few ways to reduce food waste:
1. Try composting: Collect food scraps from meal prep or leftovers to make nutrient-rich soil. You can compost yourself or join a local group that collects food scraps.
2. Plan your shopping trips: Make a list and stick to it. Remember, produce sales are helpful only if you’ll use the items before they spoil.
3. Store food properly: Use your fridge’s humidity drawer for leafy greens and veggies that wilt easily, and use the freezer to preserve leftovers.
How Road Scholar Is Reducing Food Waste
Travel often creates more food waste than eating at home. With hotel buffets, snacks and large meals, it’s easy to waste. Road Scholar’s new sustainability initiative prioritizes restaurants and hotels that manage food waste, like adjusting portion
sizes, composting and sharing leftovers with those in need. Throughout 2025, we’re learning more about how partners handle food waste and how we can support these efforts.
While we work to reduce food waste on our programs, here are some tips for travelers:
1. Check your fridge before leaving: Donate or freeze perishables to avoid waste.
2. Pack long-lasting snacks: Dehydrated fruit or protein-rich nuts travel well and reduce spoilage.
3. Give feedback: If you notice food waste on a Road Scholar program, let your Group Leader know so we can improve!
Remember, you don’t have to do it all at once. Every small effort helps, and together we can make a meaningful difference. ■
Think Big & Eat Local
If you’re inspired by the farm-to-table movement and want to learn more about eating locally as a way to help the planet, these learning adventures offer the opportunity to discover more about sustainability.
X New Mexico Desert Bounty: Celebrating Santa Fe’s Agriculture & Cuisine
Discover sustainable farming in Santa Fe, experience delicious regional dishes and attend hands-on cooking classes with local chefs.
X Brandon, Vermont
Experience Farm-Fresh Flavor in Vermont
Taste the flavors of Vermont on an appetizing adventure with cooking demonstrations from local chefs, visits to local farms and discoveries of the state’s impressive history with food.
X Santa Cruz, California
California Vegetarian Cuisine, Buddhist Thinking & Qi Gong
Santa Cruz is a unique blend of coastal landscapes, worldrenowned research centers and abundant art and culture. Come be inspired and learn a lot in this coastal California setting.
Shares the World of Indigenous & Hispanic Food Online
“Bottom line is, food is such a great topic.”
That’s Christopher Gibson’s response when asked what he’s most excited about in teaching a new Road Scholar online lecture about Hispanic and Indigenous food in New Mexico: New Mexico’s Culinary Traditions – A Blend of Culture & Flavor. And Christopher would know — he’s been teaching Road Scholars about New Mexico’s history and culture for more than 10 years.
“I initially became involved with Road Scholar back in the late fall of 2014, when a friend called me and said ‘Oh, I have the perfect job for you!’” Christopher explains.
adventures both on-site and online. His latest online lecture is a continuation of his work showcasing New Mexico’s culture through its traditional cuisine.
“The rest is history,” says Christopher. Now, he is the senior Group Leader for New Mexico, working on a variety of learning
“This is a food history course,” Christopher says. “This is a regional cuisine that has been developed over centuries, using ingredients that have been in this region for thousands of years and developed by different groups of people.”
ROAD SCHOLAR’S ONLINE LECTURES
Did you know you can learn with Road Scholar online? All you need is an internet connection and access to Zoom! Join experts like Christopher Gibson this summer for foodie topics and more. See all of our Online Lecture offerings at www.roadscholar.org/go-lectures
Christopher credits his own passion for food to his family, including Navajo and Hispanic family members. “I was
exposed early on to diversity, and I started cooking from an early age,” he explains. “By the time I was a teenager, I was making tortillas by hand and helping my neighbors, since I grew up in a largely Hispanic community. And as a young adult, I had a lot of friends who were chefs. I got to learn by working side by side with skilled cooks.”
His background in anthropology also informs his teaching. “Food, from an anthropological point of view, is a carrier of culture. I think the region’s history and culture is exposed through food. If you think about it, every living organism must eat to survive. Fortunately, we humans are at the top of the food chain, so for the most part, we get to make the choices about
Want to Learn More?
Here are a few of Christopher’s recommended reads:
→ Native American Cooking: Foods of the Southwest Indian Nations and Seed to Plate, Soil to Sky: Modern Plant-Based Recipes using Native American Ingredients by Lois Ellen Frank, Ph.D.
→ The Great Chile Book by Mark Miller
→ Coyote Cafe by Mark Miller
→ Comida Sabrosa: Home-Style Southwestern Cooking by Irene Barraza Sanchez and Gloria Sanchez Yund
→ The Genuine New Mexico Tasty Recipes by Cleofas Jaramillo
what to eat. Every culture has their methods.”
Looking forward, Christopher is excited about the opportunity to teach his new online lecture, as well as continue to instruct Road Scholars in New Mexico. “I find being a Group Leader is a combination of great responsibility and a lot of joy,” he says. “The joy comes from sharing New Mexico’s art and culture with people who aren’t necessarily familiar with the region.”
And there’s plenty in it for Christopher, too: “I’m learning alongside them.” ■
Flavorful Online Learning Adventures
If you’d love to learn about world cuisine from the comfort of your own home, be sure to check out our newest online lectures happening this summer!
X Online Lecture
New Mexico’s Culinary Traditions — A Blend of Culture & Flavor
New Mexico’s cuisine reflects centuries of cultural exchange, shaped by Indigenous traditions and more than 300 years of Spanish and Mexican influence. Join Christopher Gibson to explore the Native and Hispanic contributions that define the state’s culinary heritage and discover how history, geography and tradition have created a cuisine unlike any other in the United States.
Length: 1 Hour
Refer to 25301JDX online or when calling.
2025 Dates: Sep 18
Price per-person: $25
X Online Lecture
Science in the Kitchen — An Introduction to
Food Chemistry
Join Northwestern University Chemistry Professor Karl Scheidt as he explores the science behind the phenomena we encounter daily. What happens when you toast bread, and what in the world is polysorbate 60? This lecture will cover different cooking techniques from a scientific perspective and take a closer look at various food components, including what an emulsifier is and what makes a chili pepper so hot.
Length: 1 Hour
Refer to 25070JDX online or when calling.
2025 Dates: Aug 25
Price per-person: $25
JOIN US ON FACEBOOK & INSTAGRAM: Become part of our community to see behind-the-scenes content, get advice from other Road Scholars and learn about upcoming adventures!
Mouthwatering Meals We Just Had to Bring Home
We love interacting with you through our Facebook and Instagram groups. We especially enjoy your rich contributions to our conversation starters. So, when we asked our Road Scholars this foodie question, it’s no wonder we received such mouth-watering comments!
From all your travels, which local dish has become a staple in your kitchen at home?
“Greek-style potato salad with olive oil and capers. Learned this from the Road Scholar cooking class in Paros. It’s healthier than using mayo, so I’ve also started making that substitution in my chicken salad.” — Sue G.
pepper on toast, asparagus laid in a line.” — Cynthia M.
“I learned how to make Portuguese vegetable soup from visiting the Azores. Their soup is delicious.”
— Barbara C.
“Asparagus sandwich. I first had one in Newfoundland — butter, salt and
“Raw fennel salad sliced thin with the squeeze of a lemon and a glug of olive oil, salt to taste. I had never eaten fennel raw
until traveling to Italy. Now we eat it two times a week!” — Kathryn E.
“Gallo pinto. I loved it in Costa Rica. Served with eggs and fresh fruit for breakfast. I bought a cookbook there and learned to make it. You have to use their Lizano sauce!”
— Janet W.
“A sandwich in Charleston, South Carolina, that was made with provolone cheese, green apple plum jam and a fried egg.” — Jim H.
“The greatest New Mexico stacked enchiladas. You can buy The Shed’s Red Chile Sauce — it’s an amazing restaurant in Santa Fe — along with the recipe.” — Sara M.
“Green curry chicken or shrimp from Thailand. We made it in a cooking class in Chiang Mai.”
— Peggy K.
“Orecchiette with sausage and broccoli. Our local Sorrento guide gave the details to my husband and now even our grandkids ask for ‘Grandpa’s pasta.’”
— Sue W.
“Okonomiyaki from Japan. It’s a cabbage pancake with barbecue sauce and mayo drizzle.” — Linda J.
“My kids say that my chicken paprikash is my ‘signature dish.’ Learned about it my first time in São Paulo, Brazil!” — Pastor L.
“Popped amaranth with milk for breakfast. Healthy and high in protein. Had that and golden berries in Peru for the first time.” — Cassie D.
“Posh squash that I had on North Carolina’s Outer Banks. I now make it every Thanksgiving.”
—Shirley M.
“Pina colada bread pudding, courtesy of a cooking school in New Orleans.” — Gigi S.
Gifts of All Sizes Make a Difference YOU CAN CHANGE A LIFE:
“Goulash made with beef, served over polenta. We first had this dish at a small café overlooking Lake Zurich. The meat was so tender and the sauce so delicious. Now we make it at home using a pressure cooker.”
— Deb H.
“Sarma from Croatia, and I’m even planning to make the sauerkraut-style cabbage leaves.” — Sally C.
“Guinness Beef Stew that we first had in Northern Ireland at a café at the Titanic Museum.” — Laura M.
Imagine that you could help someone by providing a time of rest and rejuvenation, allowing them to learn something new and make a new friend along the way. When you support Road Scholar Financial Assistance, you do just that. Your donation allows us to send lifelong learners like caregivers and retired educators on a Road Scholar learning adventure to immerse themselves in an educational experience.
YOUR GIFT MAKES A DIFFERENCE IN THE LIVES OF ROAD SCHOLARS
To learn how you can donate to or endow a Named Scholarship or a Named Caregiver Grant Fund, call us at (877) 737-0664 or visit www.roadscholar.org/ financial-assistance
Baked Berry Vanilla Crisp
Read about Chefs Frank and Whitewater & find another recipe on page 26!
From the kitchen of:
Chef Lois Ellen Frank, PhD
This lovely berry dessert is not too sweet and not too tart. The vanilla adds a wonderful flavor component and is an integral ingredient to this dessert. Because it is not overly sweet, it is also a perfect breakfast dish, slightly warmed.
1 cup chokecherry syrup, peach sauce or other berry sauce
INSTRUCTIONS
In an oven proof baking dish, (approximately 10 by 12 inches), place frozen berries and evenly spread them out and set aside. Preheat the oven to 350 degrees F.
In a separate medium size mixing bowl, combine flour, cornmeal, oats, brown sugar and salt, and mix together with a slotted spoon. Add the sunflower oil and vanilla, and using a spoon or your hands, mix together until you have a moist sandy mixture that resembles a crumble topping. Evenly place the crumble over the frozen berries spreading it out so that it covers the entire top of the berries in the baking dish.
Coconut Whipped Cream
Be sure to use full-fat coconut milk for this recipe as the fat content and solidified cream are essential here. You can whip this up easily as is or halve the recipe for a smaller batch. It will last for several days in the refrigerator.
Open the cold cans of coconut milk that have been in the refrigerator overnight, and then using a spoon, poke a hole through the solidified coconut, and with a fine strainer, gently strain the liquid
Bake for 45 minutes. Rotate the pan in the oven and bake for another 45 minutes, or until the crisp top is golden brown and the berries have completely baked together and don’t move when gently touched. You will notice that the berries are bubbling around the edges of the dessert, and this will release the pectin from the fruit making the dessert set.
Remove from heat and serve either warm family style with whipped cream on the side or let cool to room temperature so that you can cut it.
NOTE: I buy organic fresh berries when they are in season or from a local grocery when they are on sale and freeze them in bags or containers for use throughout the off-season months. By combining sweet berries with the tarter berries, you don’t need to use as much sugar and end up with a delicious dessert.
from the can without pushing any of the solids through. Keep the coconut liquid for another use or freeze it for later use.
Transfer the solids left in the can to the bowl of a stand mixer with the whisk attachment (or to a bowl for use with a handheld mixer). Add the agave and vanilla and whip until you have stiff peaks, for 2 to 3 minutes, just as if you are making whipped cream.
Read More About Food & Learning Through Our Booklist
We hope you’ve been inspired by the stories about cuisine and chefs from around the world. If you’d like to read more, including discussions of how culture and history can be explored through food, here are a few reading recommendations for you!
Soul Food:
The Surprising Story of an American Cuisine, One Plate at a Time
Adrian Miller
How does a type of cuisine tell a greater story? Adrian Miller’s work is just one example, delving into the cultural influences and historic background of soul food and how it has been incorporated into American culture.
A Cook’s Tour: Global Adventures in Extreme Cuisines
Anthony Bourdain
Those who love food and travel in equal parts will no doubt be familiar with Anthony Bourdain. In this book, Bourdain is inspired by the quest for the perfect meal and details his explorations across the world in search of good food.
Leftovers: A History of Food Waste and Preservation
Eleanor Barnett
A big part of cooking is what we do with what we don’t eat — Eleanor Barnett dives into how leftovers have historically been treated, and how class, religion and gender have influenced these practices over time.
Food in the Air and Space: The Surprising History of Food and Drink in the Skies
Richard Foss
Do you love fascinating fun facts and tidbits of trivia? In this book, Richard Foss dives into the information behind food in flight and offers the stories behind the science of serving food in aircrafts.
Another Person’s Poison: A History of Food Allergy
Matthew Smith
How have food allergies and our approaches to them changed over time?
Matthew Smith explores the history of food allergies in this book and how political, economic, social and other perspectives vary in addressing allergies.
Find us at Bookshop.org
You can find all these books and many more online at www.bookshop.org/shop/roadscholar
(P.S. Did you know that your Bookshop.org purchase can benefit Road Scholar’s efforts to support lifelong learning? Explore our variety of booklists to find even more reading recommendations and continue to learn while supporting Road Scholar!)
Read about Seth on page 16!
Brisket Chili (My Son’s Favorite)
If you’re on the barbecue circuit long enough, you’ll end up with leftover brisket — and trust me, you’ll want to save it. When that day comes, skip reheating and make a pot of chili in true Texas tradition: meat, spice and no beans. My method is a little different — I do it backwards — but stay the course, and you’ll end up with a great bowl of red!
INGREDIENTS
3 pounds smoked brisket, cubed
1 (28 ounces) can crushed tomatoes
2 (6 ounces) cans tomato paste
1 medium onion, chopped
2 tablespoons chopped garlic
½ cup Worcestershire sauce
½ cup Sriracha
⅔ cup brown sugar
2 bottles beer
2 tablespoons extra-virgin olive oil (EVOO)
Spices
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoons smoked paprika
1 tablespoons dry mustard
1 tablespoons salt
1 tablespoons black pepper
1 teaspoon oregano
½ teaspoon dry ginger
Slow-Roasted Beef Tenderloin with Flathead Cherry Reduction
INGREDIENTS
For the Tenderloin:
1 whole B Bar beef tenderloin (trimmed, about 3-4 pounds)
2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
For the Flathead Cherry Reduction:
2 cups Flathead cherries, pitted and halved
1 cup dry red wine (cabernet or pinot noir)
½ cup beef stock
2 tablespoons balsamic vinegar
2 tablespoons honey
1 shallot, minced
2 cloves garlic, minced
1 tablespoon butter
INSTRUCTIONS
Prep the Tenderloin: Preheat oven to 250 degrees Fahrenheit. Rub the tenderloin with olive oil, salt, pepper, garlic powder, rosemary and thyme. Let sit at room temp for 30 minutes.
Slow Roast: Place the tenderloin on a wire rack over a baking sheet. Roast until internal temp reaches 120°F (for medium-rare), about 1.5–2 hours.
From the kitchen of: Seth Watari
INSTRUCTIONS
In a Dutch oven, combine everything except the onion, garlic, spices and one beer. Simmer for 2 hours.
In a pan, sauté onions and garlic in EVOO until translucent. Add spices and cook until fragrant. Stir into the Dutch oven and simmer 30 more minutes.
Adjust thickness with remaining beer (drink what you don’t use). Balance heat with brown sugar or cayenne.
Serve with sour cream, cheese, onions (white and green) and cornbread.
Enjoy!
Read about B Bar Ranch on page 32!
From the kitchen of: B Bar Ranch
Make the Reduction: In a saucepan over medium heat, sauté shallots and garlic in a little butter. Add Flathead cherries, wine, beef stock, balsamic vinegar and honey.
Reduce by half until thickened, about 15 minutes. Strain if a smoother sauce is desired.
Sear the Tenderloin: Heat a castiron skillet over high heat with 1 tablespoon oil. Sear tenderloin on all sides for 1-2 minutes per side. Let rest 10 minutes before slicing.
Serve: Slice the tenderloin and drizzle generously with the cherry reduction.
Yes, Chef!
If you want to learn more about cuisine, there’s no better way than hearing about it from some of the world’s most famous chefs. match the chefs below with their quotes?
“You don’t have to do everything FROM SCRATCH. Nobody wants to make PUFF PASTRY!”
“YOU LEARN A LOT ABOUT someone when you SHARE A MEAL together.”
“Too few people understand a really good sandwich.”
“I am well aware THAT A CHEF is only as good as his last MEAL.”
“Anyone can cook a steak, a carrot be delectable, that’s a lot more work.”
A. James Beard
B. Julia Child
C. Gordon Ramsay
D. Ina Garten
E. Edna Lewis
F. Emeril Lagasse
G. Anthony Bourdain
H. Rachel Ray
I. Wolfgang Puck
J. Ming Tsai
“When you really want to show some love, KEEP THE FLOWERS and say it with SPAGHETTI!” “Ham
“With enough butter, anything is good.”
“I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.”
