The first stop on everyone’s Peru itinerary is Machu Picchu, and probably rightfully so, but Peru is full of so many other beautiful natural sites. One of the most impressive places we went in Peru was the Maras Salt Pools / Salineras de Maras, nestled into the Andes mountains. The view of 500+ multicolored salt terraces blanketing the mountains over the Urubamba valley is really a site to see. These salt pools date back to even before the Incan Empire, potentially thousands of years. Today, the flats are still in production during the dry season, May to October, and the process hasn’t changed much in the last 500 years. So how is the salt produced? The shallow man-made pools are fed naturally by a mineral and salt-rich stream, and water is cut off from each pool when it is full. When the water evaporates, the salt is harvested, scraped into baskets, and further dried. Each salt pool has a unique color and mineral content, but overall the salt is fine and pink. Maras pink salt is a great complement to Peruvian ceviche (our favorite), but it is extremely versatile. You can buy Maras salt in specialty stores and online, but it is extremely cheap in Peru. Even if you can’t visit Maras, be sure to pick up some pink salt on your trip!
One of our friends is taking a trip through the Baltic countries and put out an open call for recommendations of unique things to do, and foods to try in the area. We must confess that we don’t know that much about Baltic food, but are always eager to learn more. One of the most intriguing and unusual Baltic foods we learned about was 
There are two athletes from Syria on the 
When researching the national dish of the Democratic Republic of the Congo, one of the countries represented on the 
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Though the theater is closed, this tiny corner shop that sells nothing but cake is still chugging along. The store is blink-and-you’ll-miss-it-small. But don’t let the humble appearance fool you – the cakes are amazing! There are a dozen or so traditional and exotic flavors available every day, and are worth a special trip. It costs $R 5 for a slice, and $R 65 for an entire cake. With the current 
Kosovo, 
Summer is finally here! We recently wrote about the 
Today is the Summer solstice – the longest day of the year! That means it is also time for 
This fascinating Telegraph India article weaves the long and winding history of 
We are going to New Orleans at the end of this week, one of our favorite food destinations! To prep for our journey we’ve been doing a lot of of research into what food we want to eat, and what music we want to hear (answer: EVERYTHING). Appropriately, we unearthed a food story at the junction of food and music that involves one of New Orleans’ favorite sons, Louis Armstrong. It turns out that along with being the lauded musicians that he was, Louis Armstrong was a major foodie. In fact, he often signed his letters, “Red Beans and Rice-ly yours,” after his favorite dish. In 1971, Louis Armstrong gave one of his final performances, which was 
When we were visiting La Unica (
When we were at the 
Eating The World 