Mission and Vision

Our Mission

Travel changes people in ways nothing else can. Stepping into unfamiliar places, getting disoriented, or feeling unmoored is not only thrilling: it can be transformative. You may not be able to speak the local language, join in the music, or pray in the same way. But you can sit down at the table. You can eat what others eat. You can share a meal. In that moment, whether you’re in a restaurant surrounded by locals, shopping at a traditional market stall, or cooking at home with a family in their kitchen, food is often the first point of connection to a new culture.

Our goal is to help you understand a place more deeply than a regular tourist. We’re passionate about food, but also about the full experience of cooking, eating, drinking, distilling, fermenting, farming, fishing, and more. Food is art, but it's a form of art that hits all five senses like no other medium. It nourishes, surprises, intoxicates, and brings us closer to others: tasting of fiery and pungent adobo tucked into layers of pork in a taco al pastor in Mexico City; smelling notes of cherry and violet petals in a glass of red Burgundy at a bistro in Lyon; hearing pieces of guanciale crackle in a Roman kitchen for a carbonara; feeling a single-barrel Irish whiskey warming your chest as you overlook the green hills of County Wicklow; seeing the rainbow of colors in a bento box on a Tokyo bullet train, each piece of nigiri a tiny sculpture.  

We aim to partner and connect you with hosts, artisans, and food producers who prioritize organic methods, seasonal ingredients, and sustainable practices. We value vineyards that farm without chemicals, kitchens that source from nearby fields, and markets where the offerings reflect the rhythms of local harvests. We believe food tastes better when it’s grown naturally and with care, not just because it’s healthier or more flavorful, but because it reflects a respect for place. We’re drawn to people who not only make exceptional products but also honor the land they work and the traditions they carry forward.  This is our travel philosophy.

Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonald's? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once. I'll give you the benefit of the doubt, Senor Tamale Stand Owner, Sushi-chef-san, Monsieur Bucket-head. What's that feathered game bird, hanging on the porch, getting riper by the day, the body nearly ready to drop off? I want some.  – Anthony Bourdain (1956 - 2018), from Kitchen Confidential

It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it… and then the warmth and richness and fine reality of hunger satisfied… and it is all one. – M.F.K. Fisher (1908 - 1992)

Tell me what you eat, and I will tell you who you are. – Jean Brillat-Savarin (1755 - 1826)