Taste Trekkers

Latest Episodes:

115: A Look at Food Tourism Mar 04, 2017

Show notes

Seth Resler, the founder of Taste Trekkers and the host of the Find Dining podcast, spoke about food tourism at the Food & Nutrition Conference & Expo in Boston on October 16, 2016.

114: The Philosophy of Food Jun 29, 2016

Show notes

Dwight Furrow, author of American Foodie: Taste, Art, and the Cultural Revolution talks about the philosophy of food .

113: Israel Mar 27, 2016

Show notes

Inbal Baum, the founder of Delicious Israel, talks about the food scene in her country.

112: Ballpark Food Feb 15, 2016

Show notes

Bennet Jacobstein, author of The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine, talks to us about what foodies can find at different baseball stadiums around the country.

111: Cajun Food from Lafeyette, Louisiana Jan 18, 2016

Show notes

Marie Ducote of Cajun Food Tours in Lafayette, Louisiana, tells us about the Cajun food scene. We talk about king cakes, gumbo, and the differences between Cajun and Creole food.

110: Portland, Oregon Apr 09, 2015

Show notes

Heidi Burnette of Forktown Food Tours in Portland, Oregon, tells us about her food scene. We talk about food carts, merroir, and the fact that real Oregonians don't use umbrellas.

109: Jeff Greif of Travel Squire Mar 12, 2015

Show notes

Jeff Greif, Editor in Chief of TravelSquire.com, tells us about his publication's list of the top 28 destinations for 2015, and tells us which ones are of particular interest to foodies.

108: Traveling the World Jan 30, 2015

Show notes

Seven years ago, Jodi Ettenberg, the blogger behind Logal Nomads, quit her job to travel the world and enjoy food. In this episode, she tells us how she did it.

107: Crete Jan 08, 2015

Show notes

Giorgos Maltezakis of Cretan Paths tells us about the culinary scene on the Greek island of Crete. We discuss olives, wines, and minotaurs.

106: The Evolution of Fruit Dec 12, 2014

Show notes

Australian high school chemistry teacher James Kennedy tells us how fruits have evolved over time.