Traversing Culinary Borders: A Vegetarian’s Global Quest

In the ever-evolving narrative of global exploration, vegetarianism emerges as a bridge connecting individuals to the diverse cultural tapestry that defines our world. Under the insightful guidance of Cody Moxam, a healthcare professional, we embark on a captivating journey that intricately explores the dynamic interplay between vegetarianism and international travel. This expedition sheds light on the paramount significance of adept communication with servers, the enriching wisdom gleaned from local vegetarians, and the profound connection forged with global cultures through the shared symphony of dining experiences.

A core tenet of seamless vegetarian travel, as emphasized by Cody Moxam, is the mastery of effective communication with servers. The linguistic hurdles that often accompany international travel can be navigated by arming oneself with key phrases related to dietary preferences. This empowers travelers to confidently inquire about meatless options or request modifications to traditional dishes. Moxam advocates not only for clear and respectful communication but for the transformation of this exchange into a cultural dialogue, transcending the mere act of sustenance.

Delving into the culinary landscape of a region involves learning from local vegetarians, a rich source of wisdom as extolled by Cody Moxam. Actively seeking connections with those who share a vegetarian lifestyle within the local community provides a unique perspective on the subtleties of vegetarianism within a specific cultural context. Whether through local forums, social media platforms, or direct conversations, engaging with local vegetarians unveils a treasure trove of recommendations and firsthand experiences that elevate the overall travel encounter.

Cultivating a profound connection with international cultures becomes inherent in the rich tapestry of shared dining experiences, according to Cody Moxam. His exploration encourages travelers to step beyond their comfort zones and immerse themselves in local culinary offerings. By embracing authentic cuisine, travelers not only savor diverse flavors but also gain a deep understanding of the cultural nuances that shape culinary traditions. The shared act of dining transforms into a gateway for cultural exchange, forging connections that transcend language barriers and extend beyond the confines of the dining table.

Cody Moxam asserts that vegetarian travel transcends the mere act of abstaining from meat; it is an immersive venture that allows individuals to engage with the global community on a profound level. Skillfully navigating the intricacies of communication, learning from local vegetarians, and actively participating in shared dining experiences enable travelers to transform their journeys into opportunities for cultural exploration and meaningful connections.

Top 5 Best Mediterranean Side Dishes and Appetizers You Should Try

As you make your journey into the world of Mediterranean cuisine, it’s important to have a good knowledge of which side dishes and appetizers can take your culinary experience to the next level. Here are five Mediterranean side dishes and appetizers you should try next time you go to a Mediterranean restaurant.


This famous salad has a bold, but satisfying taste due to its use of dynamic ingredients including parsley, tomatoes, mint, olive oil, and lemon juice. It is popular in countries such as Lebanon and Syria, as well as other parts of the Eastern Mediterranean. Tabbouleh is great for pairing with falafel, another popular Middle Eastern dish.

Baba Ganoush

Baba ganoush, also spelled “baba ghanoush,” is a popular dip that uses an eggplant and olive oil base paired with seasonings such as lemon juice and tahini. It is best enjoyed by dipping pita bread or pita chips into it before the main entree comes out. This savory dip will whet your appetite and get you ready to enjoy the heavier meat-based dishes in Mediterranean cuisine.


Hummus is an icon of Mediterranean cuisine worldwide. Its popularity as a condiment and dip for pita bread and even regular crackers cannot be understated. This chickpea-based blend is a versatile addition to your meal, and chances are that you’ll be dipping both your meat and your bread into a dish of hummus throughout your lunch and dinner.


Moutabal is similar to baba ganoush because it is an eggplant-based dip, but its ingredients are slightly different and its spice levels are considerably higher. Moutabal is made using ingredients such as salt, garlic, and yogurt. If you’re looking for a dip that is creamier and slightly more intense than baba ganoush, look no further than moutabal.


Contrary to the image of yogurt as a sweet snack in the Western world, Labhneh blends strained yogurt, dried mint, and olive oil for a mix of salty, savory, and creamy flavors. You can eat it on its own as a dip or as part of dishes like shawarma bowls or kebab plates.

You can sample some of the best Mediterranean side dishes at restaurants like Manakish Oven & Grill, a restaurant providing Middle Eastern food in Walnut Creek, Pleasant Hill, and Concord, CA. Manakish also offers catering for Mediterranean food in Concord, CA and neighboring cities.

Meatless Wonders: Embracing Vegetarianism While Discovering New Cultures


The allure of exploring new cultures and cuisines is a captivating aspect of travel, and for those who choose a vegetarian lifestyle, this journey becomes an opportunity to savor the flavors of the world while staying true to their dietary choices. Guided by the expertise of healthcare professional Cody Moxam, embarking on this meatless adventure unveils a world of possibilities that blend culture and culinary exploration. With his guidance, the path to embracing vegetarianism while discovering new cultures becomes a seamless and enriching experience. Here are some valuable insights to consider:

Research and Cultural Immersion

A successful journey starts with meticulous research. Cody Moxam advises delving into the cultural and culinary customs of each destination. Understanding the essence of local ingredients, preparation methods, and traditional dishes enables vegetarian travelers to engage more deeply with the culture.

Celebrating Plant-Based Traditions

Across the globe, diverse societies have cultivated plant-based culinary traditions that offer a range of delectable options for vegetarians. Cody Moxam suggests embracing these traditions as a gateway to authentic experiences. Sampling indigenous vegetarian dishes allows travelers to forge connections with local communities and savor the true essence of a place.

Communication and Customization

Effectively communicating dietary preferences is integral to savoring meatless wonders abroad. Cody Moxam emphasizes learning key phrases in the local language to convey vegetarian choices. Engaging with chefs and servers to customize dishes not only ensures a satisfying meal but also fosters cultural exchange.

Local Markets and Fresh Ingredients

Exploring local markets is a cherished activity for travelers seeking genuine encounters. Cody Moxam recommends visiting farmers’ markets and food markets to discover a treasure trove of fresh produce, spices, and ingredients. Incorporating these elements into meals allows for an immersive and authentic dining experience.

Embracing Street Food

Street food is a vibrant aspect of many cultures, and vegetarians need not miss out on this culinary adventure. Cody Moxam advises seeking out street vendors who offer meatless options. Exploring local street food allows for an unfiltered taste of regional flavors and a chance to connect with the daily lives of locals.

Balancing Nutritional Needs

As a healthcare professional, Cody Moxam encourages travelers to maintain a balanced approach to vegetarian exploration. While indulging in local delights is a highlight, ensuring nutritional adequacy remains a priority. Incorporating a variety of nutrient-rich foods ensures a holistic and satisfying culinary experience.

In closing, the pages of this culinary adventure are inscribed with Cody Moxam’s wisdom, echoing the harmonious blend of cultural discovery and vegetarian values. With each bite, each shared conversation, and each market exploration, travelers intertwine with the world’s diverse offerings.

Traveling Green: A Guide to Sustainable Vegetarian Travel by Cody Moxam


In an era where conscious choices can make a significant impact on the environment, sustainable travel has emerged as a priority for many globetrotters. At the forefront of this movement is Cody Moxam, a passionate advocate for sustainable vegetarian travel. With his comprehensive approach to exploring the world while minimizing his ecological footprint, Cody Moxam offers a guide that harmonizes ethical dietary choices with responsible travel practices.

Embracing a Plant-Based Lifestyle:

Cody Moxam’s journey towards sustainable vegetarian travel began with a commitment to a plant-based lifestyle. Recognizing the environmental toll of meat consumption, Cody Moxam adopted a vegetarian diet to align his actions with his values. This choice not only reduces his carbon footprint but also serves as an inspiration to others aspiring to make ethical dietary decisions on the road.

Research and Planning:

A key aspect of Cody Moxam’s approach is thorough research and meticulous planning. Before embarking on a journey, he extensively researches local vegetarian eateries, ensuring he can savor authentic cuisines that align with his dietary preferences. This approach not only enriches his culinary experience but also supports local businesses that prioritize sustainable practices.

Eco-Friendly Accommodations:

Cody Moxam’s commitment to sustainable travel extends beyond food choices to accommodation. He seeks eco-friendly lodgings that prioritize energy efficiency, waste reduction, and responsible water usage. By supporting such establishments, he encourages the hospitality industry to adopt greener practices, setting an example for a more sustainable future.

Minimal Carbon Footprint Transportation:

To reduce his carbon footprint, Cody Moxam prefers low-emission modes of transportation such as trains and buses whenever feasible. He acknowledges that air travel is a significant contributor to carbon emissions, and by opting for alternative means of travel, he actively contributes to curbing the impact of his journeys.

Cultural Immersion:

Cody Moxam’s approach to sustainable travel places a strong emphasis on authentic cultural experiences. He engages with local communities, participates in eco-friendly tours, and learns about indigenous lifestyles. By immersing himself in diverse cultures, he fosters cross-cultural understanding and appreciation, contributing to a more interconnected world.

Zero-Waste Practices:

Mindful consumption is a hallmark of Cody Moxam’s travel philosophy. He carries reusable water bottles, utensils, and eco-friendly toiletries to minimize single-use plastic waste. His commitment to leaving no trace behind sets a precedent for responsible tourism, encouraging others to adopt similar practices.

Advocacy and Education:

Beyond his personal travels, Cody Moxam is dedicated to advocacy and education. He shares his experiences and insights through social media platforms, blogs, and workshops. By spreading awareness about sustainable vegetarian travel, he empowers others to make informed choices that positively impact the environment.

In conclusion, Cody Moxam’s approach to sustainable vegetarian travel showcases how ethical dietary choices can seamlessly integrate with responsible travel practices. Through meticulous research, eco-conscious accommodations, and a commitment to reducing his carbon footprint, Cody Moxam demonstrates that exploring the world while prioritizing the environment is not only possible but also deeply rewarding. As we navigate the path toward a more sustainable future, Cody Moxam’s guide serves as an invaluable resource for travelers eager to make a positive difference on their journeys.

Jamaican Stuffed Roast Beef Recipe

Jamaican Stuffed Roast Beef is a delicious meal that is usually prepared in Jamaican households for special occassions. I hope you enjoy my father’s special recipe.

Ingredients you will need:
1 medium rib eye
1 small onion
Crushed pimiento seeds
½ hot scotch bonnet pepper
Pick-a-pepper sauce
Corn starch
Soy Sauce
Salt & Black pepper
Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt.
Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy.
Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat.
Let stand for a while.
Heat oil in skillet, shake excess seasoning off. Add meat.
Cook over medium heat, turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of water. Just a little each time it dries out.
Keep adding water until cooked.
When cooked, remove from skillet to make gravy.
Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and peas 2 gloves garlic.

The History of Jamaican Jerk


By Phineas Upham

Jerk is not just a kind of seasoning, it’s an entire style of cooking born in Jamaica. The basic mixture contains many spices we use in most cooking today: allspice, habanero peppers and pimento being typical ingredients to base a jerk recipe on.

Up until the 70s, when propane gas grills became popular and commonplace, most Jamaican cooking was done outdoors over a fire pit. It’s not uncommon to see this method today, but the flavor of the past has been altered thanks to cleaner burning fuels. Pimento wood was burned with charcoal to give the meats a smoky flavor that is very specific to Jamaican jerk recipes.

The Peruvian word “Charque” is the most likely origin of “Jerk,” which most historians agree is probably Spanish in origin. It was a noun at first, a jerk dish, but became a verb over time. Jerking meat came to be known as the practice of poking holes into it to let the marinade permeate layers. Jerk also came to indicate the way cooks would turn the meat to properly marinate all sides, jerking the stick and settling the meat over the open flame.

It’s probable that the Arawak Indians had been using this technique more than 2500 years ago. There is ample evidence that similar techniques were used all throughout Peru, so its probably something picked up through trade and the exchange of cultures. It was also common to smoke and dry beef, which could be taken on hunting trips to sustain the parties as they sought more game.

About the Author: Phineas Upham is an investor at a family office/ hedgefund, where he focuses on special situation illiquid investing. Before this position, Phin Upham was working at Morgan Stanley in the Media and Telecom group. You may contact Phin on his Phineas Upham website or Facebook page.

The Spanish influence on Jamaican Food


By Phin Upham

If you want to make something healthy, that’s really thinking outside the box, try making yourself Jamaican food. Rich in flavor and notably healthy, Jamaican food utilizes a lot of meats and produce, plus the coffee you’ll have after is among the best cups available in all the world. The cuisine of this place is influenced heavily by the Spanish, with some ties to English cooking as well.

Spain arrived in Jamaica in 1509, bringing contemporary technology and an inclination to drive out the native Arawak Indians. The Spanish also brought slave labor with them from various trips they’d taken around the world. Spices, cooking techniques and recipes came from all over the world to mix on Jamaican soil. Today, people who order “Escoveitch Fish” in Jamaica have the Spanish Jews to thank. The island had plenty of fresh produce to sustain life there, and the cuisine was well-flavored thanks to fertile lands and fattened livestock.

When Spain lost Jamaica to the English in 1655, they brought dishes like the Jamaican pattie. The pattie is a lot like a pupusa with a flakier crust, a kind of wrap that is colored golden with a baked egg yolk coating over the top. The English also maximized the island’s potential to produce sugar through the establishment of plantations.

Laws that changed the slave trade and made it forbidden brought a lot of foreigners seeking opportunity to Jamaica. One of the foremost regions was East India. Their rich and spicy food is a staple in Jamaican cuisine. In Jamaica, almost everything can be made into a curry.

Phin Upham is an investor from NYC and SF. You may contact Phin on his Phin Upham website or Twitter page.