Farmstead Chef, co-authored by Lisa Kivirist and John Ivanko, captures the movement back into the kitchen, and gardens. Whether to savor the flavor of fresh, unprocessed foods, to reduce the number of miles some foods are shipped from farm field to plate, or just save some money by eating seasonally and locally, millions of people are hitting the farmers’ markets, supporting restaurants that feature locally sourced ingredients or growing their own food in their backyards, rooftops or community gardens.

By Lindsay Milich

Although celebrated foods such as hummus, tabbouleh, baba ghanouj, falafel and kibbeh have become relatively mainstream, authentic Lebanese food is not homogeneous or over-done; it is unique, regionally diverse, many-layered, and full of character…Every village and every region has its specialties, whether it is spicy fish sandwiches with tahini (samkeh harrah) in the northern port of Tripoli, or fist-sized kibbeh filled with lamb-tail fat then grilled (kibbeh shaham); a specialty of the mountain village Zghorta.

By Aasta Schneider

Portugal’s slow-paced lifestyle, friendly people, impressive sustainable energy policy (currently 45% of energy used comes from renewable resources), long growing season, excellent climate, and an opportunity to join the Cooperative Ecologica in Colares, beckoned my husband James and I to leave our New Hampshire farm and move to Portugal. Given our life-long experience in sustainable living and organic farming, the move was a natural one.

By Lindsay Milich

Time and time again the people of the tiny Eastern Mediterranean country of Lebanon have picked themselves up after the stun of war and political instability, and marched forward determinedly. Despite the fact that normal progress and day to day living has been stifled in such staggering ways the people here have repeatedly found the strength to carry on. And interestingly enough, food and wine have often provided the backdrop for some of the most remarkable stories of Lebanese resiliency.

By Lindsay Milich

Lebanon has a lot going for it: Mountains, sea, history, natural beauty, diversity, energy, culture, and a culinary heritage to be envied. The wine-growing tradition here is one of the most ancient; its origins can be traced back to the sea-faring Phoenicians. Today, the industry is booming, and there are over 30 wineries operating in this small country, many in the fertile Bekaa Valley. In conjunction with this growth, wine tourism also represents a market of increasing importance.

Happy Earth Day! In honor of Earth Day, TIES has asked our Travel Ambassadors to share their favorite green, local, and sustainable eateries from their communities or that they’ve come across during their travels. We hope this will inspire you to seek out some of these great eco-conscious cafes, restaurants and culinary experiences, or to find some of your own! Inspired to make some suggestions of your own? Contact us!