Making Dinner On a Group Trip
Women Who Travel | Condé Nast Traveler
00:00
Cooking on a Group Trip: Focusing on Abundance
The chapter discusses the idea of focusing on what's still available rather than constraints when cooking on a group trip. They talk about the abundance of ingredients like eggplant and tomatoes, but also mention other options like nuts, soy, alliums, and fish.
Transcript
Play full episode
