A mix of packing and snacking makes the miles fly by
My first road trips go back to the days of powder blue Continentals with coach doors. I’ve always favored rest-stop picnics over drive-thrus. And my wilderness junkets have spanned the range between under-the-stars sleepouts — complete with a dorm room bedroll and a six-pack pillow — and grown-up glamping. I’ve been on two road trips this year.
I’m hoping these bona fides are enough to kick off a chat about ideas for taking good food along for the ride. Whether you like to camp, rent a cabin, or visit friends you’ve still got a few weeks of car trekking left in the summer. And maybe you’ll even sneak a long weekend or two into fall or winter. It’s better than flying right now, right?
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.