Dick Proenneke in “Alone in the Wilderness” is the story of Dick Proenneke living at Twin Lakes in the Alaska wilderness.
Dick retired at age 50 in 1967 and decided to build his own cabin on the shore of Twin Lakes. He filmed his adventures so he could show his relatives in the lower 48 states what life was like in Alaska, building his cabin, hunting for food, and exploring the area.
Bob Swerer has used some of the footage from Dick’s films and created 4 videos about Dick, “Alone in the Wilderness”, “Alone in the Wilderness part 2”, “Alaska, Silence and Solitude” and “The Frozen North”. They can purchase from Bob Swerer Productions at the DickProenneke.com website.
Gallo pinto is a satisfying, savoury campesino (rural farmer) comfort dish of rice and beans, with a spicy kick from Salsa Lizano (a sauce similar to Worcestershire) and a side of eggs. The name, translated to “spotted rooster”, refers to the speckled look of the rice and beans after they’ve mixed together and is a staple of Central American cuisine, specifically in Costa Rica and Nicaragua.
Much of a nations’ culture is defined by food. The World Tourism Organization (UNWTO) has published a 90-page Tour of African Gastronomy. They suggest African cuisine is a treat hiding in plain sight that remains relatively unexplored.
The rich and endlessly diverse flavours of the continent tell stories and rituals steeped in history. Explore the legacy of centuries of amazing culinary traditions hand in hand with some of the most prominent figures of African gastronomy. Over thirty Chefs will take you on a trip around the wonderful flavours and delicacies whose preparation alone is akin to a performance.
The impossible balance between human ingenuity, natural wonder and roaring wilderness continues to fascinate travellers which turn out in flocks to explore Africa. To this day it is well known that Africa,
if anything, spells adventure. However, despite a growing number of travellers every year setting off to discover the many hidden jewels Africa has to oer there is a treat hiding in plain sight that remains relatively unexplored: its cuisines.
Whereas tourists defy safaris under the blazing sun, raft down the Zambezi River and hike the Kilimanjaro, few are those that bring the African experience to their taste buds. Inexplicably, among the many treasures the continent conceals, the food remains perhaps the biggest mystery of them all.
From the notorious tajines and couscous in the north, to a long-standing tradition of barbecued goodies, as well as splendid variety of stews and hundreds of different types of breads to heartily dip into all these rich flavours, Africa truly is an atlas of flavours. Besides, the food is not only savoury but also surprisingly healthy as many dishes are based on combinations of delicious fruits and vegetables.
Located in Tottori, Japan’s least-populated prefecture, Hot Air Ramen (formally named Tanreitori Ramen Hot Air) is the brainchild of Katsumi Yoshida, a mechanic and car salesman turned cook. In 2012, Yoshida, an amateur noodle enthusiast, added a tiny kitchen in an alcove of his small used-car dealership, placed some tables in the waiting room and began offering ramen to customers.
In 2015, he scaled down his auto shop and officially opened Hot Air Ramen to the public, so named for the famous hot springs in the area. And then last year, something rather unexpected happened: Hot Air Ramen was designated as a “Bib Gourmand” eatery (which designates a place that serves “exceptional good food at moderate prices”) in the Michelin Guide Kyoto – Osaka + Tottori 2019 edition.
Hannah Goldfield, the New Yorker’s food critic, answers the question.
For breakfast, head to the original location of Russ & Daughters, for a bagel sandwich. If you want to expand your horizons, get the Super Heebster—whitefish and baked-salmon salad with horseradish-dill cream cheese and wasabi flying-fish roe. If you’re feeling traditional, go for good ol’ cream cheese and Gaspe Nova smoked salmon. On an everything bagel, of course! Eat it on the street.
Please tread lightly, pack out your trash, and treat every person and location with respect.
Please do not bury waste or wipes – even those that are biodegradable. Always pack out bags, sanitary wipes, and feminine hygiene products to minimize impact on the environment and the spread of disease.
If you find any errors, have any tips, or see anything that might need improving, please let me know.