It is hard to eat well on the road, when what is quick and convenient can hardly be characterized as food. One of my favorite things to do while traveling is to visit natural food co-ops. On my recent road trip and move to Boulder, Colorado, I mapped out my trip using the National Co-op Directory, which is a great publication that lists co-ops by state. I also have an old copy of The Tofu Tollbooth by folk singing sensation Dar Williams; which is somewhat outdated, but provides driving directions to co-ops from major highways.
On my route, the only co-ops along the way were at my starting point in Ashland, Oregon and the Boise Co-op. I was sure to stock up at both places with fruit, veggies, crackers, nuts, crunchy seaweed and smoked salmon. I also hard-boiled some eggs.
It takes a little planning, but bringing some fermented food on a long road trip is a good (and tasty) idea. I made fermented black beans and fermented salsa (both using recipes from Nourishing Traditions by Sally Fallon—and both are great with crackers or chips) and a basic sauerkraut using Fry Farm cabbage, onions and garlic. Fermented food travels well: if the ice in the cooler melts or your jars need to be out of the cooler for a while, the food won’t go bad. The tang just intensifies along the way! Plus, all the beneficial bacteria help to keep digestion regulated as you sit in the car for long hours, day after day.
What is your favorite road food?
3 comments:
My husband's turkey sandwich with fresh basil and provolone. And I gotta have chocolate.
P.S. Thanks for reminding me that I can now put M.S. after my name!
Hummus and veggies and rice cakes and nut butter. Thanks for reminding me about the fermented foods, I have some fermented salsa and veggies in the fridge that I will take along!
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