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Farida Zeynalova Spending the day eating in the leafy hinterland of northern Jordan was an experience that will be hard to beat. I’m thankful to the Dweekat family for treating me like one of their own and inviting me to a traditional feast. Their home, encircled by fig orchards and pomegranate trees, felt close to paradise. BREAKING BREAD, P 88
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NATIONALGEOGRAPHIC.COM/TRAVEL
Chawadee Nualkhair While in Bangkok, interviewing local chefs, not only did I gain about two kilos, but I also gained a huge appreciation for the depth and variety of the restaurants I visited, which illustrate the different philosophies and talents underpinning modern Thai cooking. I’m so excited for the future of Thai food. COVER STORY, P 46
Catherine Tansey Mole is a national dish, a sauce, a meal, a celebration. It’s one of Mexico’s most emblematic foods and serves as a testament to its past and present. I’ve lived in Oaxaca for five years, and it was a great pleasure to learn more about mole’s history and the role it plays in Mexican culture. OAXACA, P 78
Mike MacEacheran I’m fascinated by craft breweries of all shapes and sizes — a passion that once took me to the northernmost brewery in the world, in Tromsø. The nanobrewery craze in Portland took me by surprise, though. One keg breweries? One tap garage pop-ups? Hole-in-the-wall artisans? I was hooked before I even got to Oregon. PORTLAND, P 62
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