Forget Souvenirs: Bring Home Food And Wine Instead
If you took a look inside my cupboards, you’d see a collection of treasures. There’s Crystal hot sauce from New Orleans. Dark honey from Tennessee. Soup mix from France. Kraft peanut butter from Canada. I successfully brought them all home from my travels, and you can do the same.
Traveling with food and wine takes a little planning, as I wrote for Journeywoman last month. And you have to use a little common sense, since you don’t want to end up with a mess in your suitcase, or get food poisoning from the snacks you bring home.
Here are just a few highlights from my Journeywoman story.
- Assemble a food travel kit. Mine includes Zip-loc bags, scissors, express shipping invoice, thawed ice packs, and packing tape. Some people might include sheets of aluminum foil, but my experience has been that any restaurant or take out shop has this available, as well as butcher paper.
- If you’re flying, think suitcase first. The cargo hold of a plane is by far the coldest place on an aircraft. How many times have you gotten home and unpacked cold clothes? That will keep your food safe, as long as it’s well-wrapped and your suitcase doesn’t sit in the sun before your flight. That’s how I was able to bring home a package of amazing fried chicken from the High Hat Cafe in New Orleans.
- Suitcase getting heavy? Ship it home instead. Shipping companies sell all sizes of boxes, or you can cadge a wine box from your hotel. Keep in mind: the shippers can’t pack perishables for you. You’ll need to prepare it in advance. Be especially careful wrapping wine and olive oil.
Head over to Journeywoman to read some more of my food travel tips.