Flying with food.  The term initially started as a joke one of my friends made about my practice of flying to my home state of Michigan from San Francisco with a cooler full of live dungeness crabs.  This cooler would then often make the return trip back to California full of venison from Michigan.  After the second or third year of doing this, my friend Ryan said that I should write a book called Flying With Food; a sort of informational pamphlet on the do’s and dont’s of trafficking produce, hard to find ingredients,  live creatures and dead creatures (aka meat).  Though the idea was amusing, I was not convinced that publication of this book would lead to fortune, fame or even a moderate level of pity.

Yet things have changed.  I am embarking on a new career path and my wife and I are about to take a 3+ month trip to Asia and (hopefully) Europe.  Food will be an integral part of this trip and though we will not necessarily be flying with it, in many respects we will be flying for it.  So the answer to what you are probably wondering at this point (is this seriously another Bourdain wanna be food and photo travel blog?) is pretty much: yeah, this is kind of like that. But I hope to accomplish a few things with flyingwithfood.com other than giving our friends and family a way to stay updated on the trip.

There will be pages on food and travels but also pages about projects (like how to build a smoker out of a trash can that is reliable enough to cook for your friend’s wedding) and useful tips on how to actually fly with food after you have bought, caught, foraged or fought for it.

Bon Voyage!