Happy 2016, everyone! A new year brings new adventures, and I am excited to introduce a new project I have been working on related to food and travel: Paleta Press. Paleta Press is a letterpress and graphic design studio I started in late 2015, which features cards and posters that are influenced by both travel (as in the Portuguese azulejo card above) and food. If you like pie, check out my Peace, Love & Pie card or my international foods series featuring horchata, tacos and cerveza (or cerveja). You can check out more Paleta Press products on my Etsy shop and learn more about the press at Paletapress.com. Stay tuned for more adventurous, food-centric cards in the coming year!
We’re going on a bit of a break until after Christmas! Hope you are enjoying winter treats, and hopefully some time off from work or school. See you soon! In the meantime, enjoy this Italian cookie plate from Corbo’s Bakery in Cleveland and keep up with us on Instagram.
While at the Christkindlmarket in downtown Chicago we spotted these unique rolling pins and cookie molds amidst the wooden ornaments and whistles at a German handicrafts stand. Far from just being decorative, these “Springerle” pins and molds are used for imprinting designs on traditional German cookies of the same name. 
We are pretty fond of the Swedish way of taking coffee, 
When we were visiting La Unica (
Yemeni cuisine sits at the crossroads of Turkish, East African and Arabic culinary influences, which proves to be a delicious mix. There have been a few Yemeni restaurants in Chicago that have come and gone, however, we heard consistently good things about Shibam City (4807 N. Elston Ave., Chicago), formerly known as Salah & Said). Shibam City is named after a
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One of our favorite carb & filling combos is the Salvadorean pupusa, which just may be one of the ultimate comfort foods. Katerina’s Pupuseria (1409 Brookpark Rd., Cleveland, OH) is certainly located off the beaten path, and it seems to do double duty as a banquet hall and a bar. There is even a pool table, which was empty when we got there at 1 PM, probably a little before typical party time. The inside is very cute, filled with little seating coves, decorative blue and yellow tiles and Salvadorean trinkets.
This was also our first time trying Salvadorean horchata, which is different than the Mexican version, and is made from 
No. 1. One quart (pompkin) stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg, ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer, and baked in dishes three quarters of an hour.
At first glance, Bedouin Tent (405 Atlantic Ave, Brooklyn, NY 11217) looks like any other Middle Eastern restaurant tucked into a corner of Brooklyn, but if you look a little closer at the menu you will realize that it also has an assortment of Jordanian specialties, marked as “Bedouin.” The inside of Bedouin Tent is reflective of its name, and is brightly decorated with orange textiles. There is also a pleasant outdoor area, which we found slightly too cold to utilize, though others braved the chill. Glass lanterns leant a nice ambiance, though you can see it was still a bit dark.
We are always excited when a cookbook comes out that features an under-represented cuisine. In this case, Ghana gets the star treatment in Barbara Baëta and Fran Osseo-Asare’s “
When we were at the 
We absolutely love the podcast 
Eating The World 