Gastro Monkey // 美食家

I have always been fascinated by Cuba. As the largest island in the Caribbean, known primarily for rum, cigars, and classic cars, I have always wanted to visit but didn’t know where to start.  I had been following Film School Road Trip for a few years, but the Cuba workshop seemed seemed so unattainable. I reached out before to ask for more details and of course it wasn’t cheap. It's an investment, but as someone who has retired from photography, was it really worth it for me to go? I had talked to The Boyfriend about it before, and after meeting Jon IRL, he told Jon that I was definitely interested in going. Next thing I know, Jon reached out to me with more details, and I take the plunge and pay that deposit to save my spot in the workshop. The group sizes are very reasonable, and the expectation is that we all will have one on one time with Jon with any questions we have as well. Travel to Cuba as an American citizen is intimidating and going with a group like this makes it tha...

I firmly believe that countrywide, we have a shortage of airports with solid restaurants to eat at. This is why I am extra appreciative of the airports that do give passerby access to food that make you forget you're at an airport. The kind of food you would seek out normally if you felt like having a nice dinner out. As someone who flies a fair amount, I really do appreciate good airport food. Not only that, I know if I don't eat something at the airport, I will be hungry on the plane or have to suffer through eating some weird microwaved lunchables on the plane.  The first time I flew through Narita was on a flight back from Taiwan. This was about ten years ago. The cheapest flight was a United Airlines flight. One of the reasons I don't like United is their constant delays. The flight from Taipei to Tokyo was uneventful, but my flight out from Tokyo to San Francisco was delayed FOUR HOURS. I walked around the entire airport. I walked from one terminal to another. I ...

This may seem weird, but I actually like getting to the airport early when SeaTac is involved. Even if I'm not flying from an airline close to the food court (that's right, I said food court), I still go by for my customary I'm-leaving-Seattle meal. Sometimes I've already eaten so I just stop by for a Bloody Mary and some steamers. Anthony's is the type of restaurant I would go to anyway, so having it in the airport makes it that much more convenient for me.  The Caesar was a pretty good size and a healthy dollop of bay shrimp on top. I am sure I could just have this for dinner and call it a day, but I love steamed clams too much. They're steamed with garlic, water, salami, olive oil, basil, diced tomatoes, and some chopped pistachios. When I'm finished with the clams, I like using the bread to dip it in there. They serve full sized entrees of salmon and other Northwest specialties, but I prefer just having orders of these not quite appetizers. Check it ...