Wednesday, August 20, 2008


I'm starting to notice a pattern in our posts. I talk about food a lot.

We don't eat a lot while we're still working cause both of us get food coma sugar crash 45 minutes later and have to be mightily persuaded to go running after a shot. So it's a light lunch and coffees at four.

But dinner is another story: I love sitting down to dinner with James at the end of the day, to talk about all the people we met, and what we're going to shoot the next day, and all the crazy things that happened on location or on the road. Like that time the poor woman's suitcase started vibrating at baggage check--that really happened--or the time that rental car agent in Pula locked up his office and came with us to have a beer while we signed contracts and talked about global warming and the disappearance of the bees.

It's relaxing and makes sense, since there are two of us and we need to take some time out to confirm what we got, and what we don't got for the story at hand.

And then after dinner James takes me out looking for night shots. Romantic, right?

So I've got this rolling roladex in my head: where to eat in.... I get most of this information from magazines we shoot for, their shootlists, and I search the websites of budget travel (great printouts!) , travel + leisure, the new york times before we go, and I check chowhound on my phone if I'm really stuck on where to eat in say, Tulsa. I also keep a journal, so I know where to go next time, or if I happen to be in court (don't ask) and the guy sitting next to me waiting for his turn at the bench once lived in Budapest, and he's got tips for me. So ask me if you need a recommendation, or have one for me. I want to eat local everywhere we go, not because it's better for the planet (since, let's be honest, after the 12 flights we took last month, there's an an endangered ice shelf with our name on it) but because if you don't eat the food, you're not really there.

PS: here's what to eat if you find yourself in Istria --
Bottle of Malvazija
Grilled Squid to start
Bronzini, traditionally served with swiss chard and potatoes
Pasta with truffles
local sheep cheese plate

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