Lillie Weinstein
What captivates me most about travel is experiencing a deep, unfamiliar immersion into local cultures and the new connections with fellow wanderers you meet along the way. A huge part of this for me is experiencing the food. It’s like a window into the destination’s culture. Fuelling my curiosity (and appetite), I’m always up for trying something new – even if it means a bit of an adventure. This influences my downtime too. I enjoy trying new spots to eat, perusing local shops and markets during both my travels and in my very own city around Austin.
In my role as Relationship Manager at Black Tomato, what I enjoy most is getting to know our clients on a deeper level, establishing meaningful connections with like-minded travelers, and exchanging captivating travel stories and sharing unforgettable highlights. Put simply, work never feels like work.
After spending the bulk of my travels throughout Latin America and Europe, I’m very excited (thrilled, in fact) that I get to experience Africa for the first time this fall. Kenya, here I come.
The natural beauty of the Andes
A closer look at PeruFood is always an interesting (and delicious) lens from which to experience a different country. None more so than in Peru. During my time here, I enjoyed tasting my way through the local markets and restaurants, as well as experiencing traditional Andean practices. Take Pachamanca – an eight-thousand-year-old tradition that involves cooking meat, corn, Peruvian hot peppers, and chincho leaves over hot stones placed in a pit dug into the earth. I learnt that river stones like schist are best for cooking (low sulphur content makes for a better flavour) and that such a meal is best enjoyed outdoors. Sat on blankets beneath the stars. Always keep as close to the earth as possible – a reminder of the natural beauty of the Andes.
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