Pack for a Purpose and Support the Community You Visit

Sometimes the simplest ideas are the best–the ones that make you hit yourself in the head like a V-8 commercial and wonder, “Why didn’t I think of that?!”

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About The Author

Andrew Mersmann's picture

Andrew is the author of Frommer's global guide to volunteer vacations, "500 Places Where You Can Make a Difference" (Gold Medal Winner from Society of American Travel Writers: Best Guide Book 2010). He spent more than a decade on the editorial team of PASSPORT Magazine. He has volunteered and led teams on service projects around the world, and is honored to be on the boards of directors for the Alisa Ann Ruch Burn Foundation (AARBF.org) and Mentor Artists Playwrights Project (mentorartists.org). Mersmann has been a featured speaker, interview guest, or moderator on several travel talks, from the New York Times Travel Show, Smithsonian Associates, and the 92nd Street Y-TriBeCa to Oprah and Friends, Animal House, and The Focus Group on satellite radio as well as on NY1 television. Past participant at the Clinton Global Initiative and judge for Condé Nast World Changers Conference, he blogs about volunteering and service travel at www.ChangeByDoing.com. As part of the evox television team, he is dedicated to audience engagement, so if you're not engaged, he needs to be thumped on the head (gently)...or at least told (nicely). Twitter: /ChangeByDoing

Global Sustainable Tourism Criteria | Adding Accountability to Travel

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About The Author

Andrew Mersmann's picture

Andrew is the author of Frommer's global guide to volunteer vacations, "500 Places Where You Can Make a Difference" (Gold Medal Winner from Society of American Travel Writers: Best Guide Book 2010). He spent more than a decade on the editorial team of PASSPORT Magazine. He has volunteered and led teams on service projects around the world, and is honored to be on the boards of directors for the Alisa Ann Ruch Burn Foundation (AARBF.org) and Mentor Artists Playwrights Project (mentorartists.org). Mersmann has been a featured speaker, interview guest, or moderator on several travel talks, from the New York Times Travel Show, Smithsonian Associates, and the 92nd Street Y-TriBeCa to Oprah and Friends, Animal House, and The Focus Group on satellite radio as well as on NY1 television. Past participant at the Clinton Global Initiative and judge for Condé Nast World Changers Conference, he blogs about volunteering and service travel at www.ChangeByDoing.com. As part of the evox television team, he is dedicated to audience engagement, so if you're not engaged, he needs to be thumped on the head (gently)...or at least told (nicely). Twitter: /ChangeByDoing

HowieEAT: Talking Izakaya at Wasabi Modern Japanese Cuisine

HowieEAT is a series of cuisine videos presented by Sauced In Translation host, Howie Southworth. Within the series Howie roves the world in search of culinary enlightenment and eats whatever they plate.

In this installment, Howie chats up Allen Smith, Izakaya authority and Director of Operations for the Wasabi family of modern Japanese restaurants.

[embed]

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About The Author

Howie Southworth's picture

Howie Southworth is a traveler, adventurer, and insatiable gastronome with a culinary degree! He has sipped camel’s milk moonshine in the sands of Central Asia, scrambled up the last original peaks of the Great Wall of China, and swam with forbidden fish in the crystal waters of Zanzibar. Around every neon corner and over each sand dune, he has been able to experience the best of the best in global cuisine. A university educator by day and no-holds-barred cook by night, Howie has somehow found the time to become a renaissance foodie and a grateful student of the world. His program, Sauced in Translation, can be seen on evōx Television.

HowieCOOK: Leave My Chicken Out Of It, Turkey!

OK, it's about time I fess up to something grim from my otherwise spotless culinary past. A very good Turkish friend of mine likes to chide me about this unfortunate event whenever he gets the chance. Kemal, this one's for you. He writes:

I am curious to know if dessert can be made from an ordinary chicken? Please advise.

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About The Author

Howie Southworth's picture

Howie Southworth is a traveler, adventurer, and insatiable gastronome with a culinary degree! He has sipped camel’s milk moonshine in the sands of Central Asia, scrambled up the last original peaks of the Great Wall of China, and swam with forbidden fish in the crystal waters of Zanzibar. Around every neon corner and over each sand dune, he has been able to experience the best of the best in global cuisine. A university educator by day and no-holds-barred cook by night, Howie has somehow found the time to become a renaissance foodie and a grateful student of the world. His program, Sauced in Translation, can be seen on evōx Television.

HowieCOOK: "Brown Sauce" and Innocent Mongolian Horses

DSC08226

I was asked by my friend Jeff: "What, exactly, is 'brown sauce' and what is its history in Asian cooking?"

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About The Author

Howie Southworth's picture

Howie Southworth is a traveler, adventurer, and insatiable gastronome with a culinary degree! He has sipped camel’s milk moonshine in the sands of Central Asia, scrambled up the last original peaks of the Great Wall of China, and swam with forbidden fish in the crystal waters of Zanzibar. Around every neon corner and over each sand dune, he has been able to experience the best of the best in global cuisine. A university educator by day and no-holds-barred cook by night, Howie has somehow found the time to become a renaissance foodie and a grateful student of the world. His program, Sauced in Translation, can be seen on evōx Television.

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Crafty travel marketers try to stay a step ahead of the curve and predict what is the next big thing–that’s their job but it can make some of the rest of us cynical. I must say, I am heartened... read more
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HowieEAT is a series of cuisine videos presented by Sauced In Translation host, Howie Southworth. Within the series Howie roves the world in search of culinary enlightenment and eats... read more
07/13/2013
OK, it's about time I fess up to something grim from my otherwise spotless culinary past. A very good Turkish friend of mine likes to chide me about this unfortunate event whenever he gets the... read more
DSC08226
07/06/2013
I was asked by my friend Jeff: "What, exactly, is 'brown sauce' and what is its history in Asian cooking?" When we hear "red sauce," we can rest assured that there was at least one tomato... read more

Pages

sea turtle crawling across sand
12/30/2015
What’s it like to work as a dedicated conservational volunteer? Well, apart from the obvious care for animals and the environment, you shouldn’t be too afraid of the dark… Nightly turtle patrol... read more
volunteer with Ugandan locals
11/25/2015
"As I passed out the cookies to the children I asked myself, how did I get here? The short answer was that I had asked if passing out fruit would be better, and was told: 'Kids like cookies – if... read more
close up of man's hand on luggage handle
08/18/2015
Sometimes the simplest ideas are the best–the ones that make you hit yourself in the head like a V-8 commercial and wonder, “Why didn’t I think of that?!” When Rebecca and Scott Rothney took a... read more
Tree in the Desert
05/20/2014
Crafty travel marketers try to stay a step ahead of the curve and predict what is the next big thing–that’s their job but it can make some of the rest of us cynical. I must say, I am heartened... read more
07/15/2013
HowieEAT is a series of cuisine videos presented by Sauced In Translation host, Howie Southworth. Within the series Howie roves the world in search of culinary enlightenment and eats... read more
07/13/2013
OK, it's about time I fess up to something grim from my otherwise spotless culinary past. A very good Turkish friend of mine likes to chide me about this unfortunate event whenever he gets the... read more
DSC08226
07/06/2013
I was asked by my friend Jeff: "What, exactly, is 'brown sauce' and what is its history in Asian cooking?" When we hear "red sauce," we can rest assured that there was at least one tomato... read more

Pages