As a kid growing up with a father in advertising for Kroger, the jingle, “let’s go Krogering” played in my head morning, noon, and night. I would sing it as I watched him work diligently on creative campaigns to inform shoppers as to why they should go Krogering; Great customer service, fresh produce, clean isles, price cuts, and attractive displays. This is where my love affair for food and travel was sparked, and it wasn’t until many years later that I would understand why.
In my early 20s, I spent an entire year in Israel. Not only was I in love with the diversity of the people, I was amazed by how delicious the Middle Eastern cuisine had tasted. It gave me an entirely new appreciation for Jewish food, especially since all I had been exposed to was matzah ball soup, corned beef sandwiches, and gefilte fish. For the first time in my life, my pallet was bombarded by felafel (a pita pocket filled with various pickles and fried balls of ground chickpeas), shwarma (sliced turkey or lamb wrapped in pita bread) and boureka, a pastry made of flaky filo dough stuffed with cheese, potato, or other fillings, then baked. I went from dipping McDonald’s French fries in ketchup to dipping fresh, baked pita into olive oil sauted with garlic. I never knew kosher food could taste so good. That is when my love affair with kosher food and travel began.
Today, my kosher traveling includes my mensch of a husband (and he’s a great cook too), our 3 little blessings, and our trusty Igloo cooler. My next post will feature how to travel kosher style, as we embark upon our first roadtrip of the summer. Yes, we are packing up our kosher cooler and heading to Gloucester, Massachusettes. If you haven’t heard of Glocuester and its rich history and beautiful beaches, you can read up on it here.