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Q&A: Sonam Tenphel, Tibet Tour Guide

January 10, 2018


A group tour is only as great as the person leading it, so you want an experienced guide with both the knowledge and the passion to see it through. Enter Sonam Tenphel of Tibet Travel agency, a Tibetan native with a background in art history and a penchant for vegetable momos who considers Lhasa “the most beautiful, intriguing city in the world”—and shows it off to his…

North America Q&A

Q&A: John Simmons, Sixth-Generation Tabasco Maker, Louisiana

May 18, 2017

People across the world associate Tabasco sauce with the very unique, flavorful food culture found here in Louisiana, and we’re honored to be a part of that.”  —John Simmons, tabasco pepper expert, McIlhenny Company, Avery Island

Hot sauce is like salt in Louisiana. People add it to everything.

In New Orleans, about 140 miles east of Tabasco’s headquarters, food is known for its bold spicing. Cayenne…

North America Q&A

Q&A: Patrick Murtaugh, Craft Beer Brewer, Richmond, VA

January 14, 2014

“Richmond has a beer scene similar to what you saw 10 years ago in the Pacific Northwest. The market is not yet saturated and there’s still an enthusiasm for craft beer that borders on fanatical.” —Patrick Murtaugh, cofounder and master brewer, Hardywood Park brewery

Tell us about what you do.
In short, we make beer. We lean toward beers that are stylistically underrepresented in the market. Our Reserve Series is…

North America Q&A

Q&A: Pilar Cabrera, Chef & Cooking Instructor, Oaxaca, Mexico

March 2, 2012

“I try to portray the colors of the Oaxacan landscape in the food I prepare: color, color, color! Oaxaca is such a vibrant place, and having this reflected in the food you eat here makes Oaxacan cuisine even more enjoyable.”—Chef Pilar Cabrera, La Olla  Tell us about your job. Currently I manage the kitchen of my restaurant La Olla, in Oaxaca, Mexico, and I am also the cooking…