Raw Food Travel Secrets by Chef Joel Odhner

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In this article, Joel Odhner shares tips for raw food travelers and making it ahead and spicing it up at home. Joel Odhner is a restaurant owner, chef, and raw food chef with clients from Delaware to New York.

Kevin I want to go stay along the lines of busy people, busy people on the go. What are some of the tips for someone who is traveling a lot, what are some of the things that they can prepare to bring with them What are some of the things they can prepare, say they are in a hotel room and they have nothing, what can you whip up right there that’ll be healthy

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Slow Travel

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In 1986, the Italian culinary journalist Carlo Petrini, appalled at the opening of an American fast food restaurant on the Piazza di Spagna in Roma, came out with what is today the Slow movement.

At the end of 1989, the International Slow Food Movement is founded with a first Slow Food Manifest. For a logo, the ultimate symbol of slowness is chosen, namely, the snail.
A lot of traditional regional foods in the world are at risk of extinction due to ignorance, forgery or strict rules of hygiene. To prevent this from happening, Slow Food started the project Ark of Taste in 1996. Scientists, journalists and Slow Food members all over the world seek for forgotten authentic foods, describe processing techniques and their historical background background and try to find still existing traditional producers.
Today, the notion ‘slow’ has been adopted by many around the world, as so by us Andando slow travel.

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