Jan 25, 2022·edited Jan 25, 2022Liked by Andrew Zimmern
You have the gift, not only of storytelling, but of writing it down. I could SEE your son’s lunch, Jama, and the dirty coffee water of hospitality. Amazing… transforming… thank you.
Much different situation, was traveling to a resort in the Dominican, day 1 we are impressed by the kindness of our server at breakfast. Each of us privately tips him. But didn’t bother mentioning it to each other. The next morning, a couple of us head down..there is our table.. “resurfed “ written on a napkin. With each of our individual requests from the previous day all ready there.
He is beaming.
We have a great time learning about him, his kids, how he lives. We learn they are paid just s few dollars a day, relying on tips at the end of the week.
Of course we try & slip him a tip before leaving. He refuses it.
This group of folks I was with had a great ritual of bringing “gifts” for the staff. So we had Cubs hats, t-shirts, coloring books, matchbox cars… that we simply left for the staff throughout our stay, to bring home to their kids. The smallest gesture…thanking them for caring for us.
Over the course of our stay he shares how different cultures & travelers treat him differently. He cried when he shared how gluttonous some people were, filling the table with food & leaving it to go in the trash. Meanwhile most of the people he knew lived with not enough food to take care of their families.
We all learned that trip. Don’t be a spoiled indulgent tourist. Period.
I remember when you ate clotted cows blood, still warm after the African tribesman bled the cows neck stirred the blood to clot it and you ate it. You respected their food tradition.
You always showed respect to the people who made you their guest. I wrote to you numerous times telling you how impressive you were in showing respect to people whose foods or culture we might find peculiar.
Today’s piece about Madagascar was cut from the same cloth, beautiful and heart felt. stubeee
Your story had me trying to hold back tears at work.
Thank you for sharing your experiences and for helping me look at my life with a more positive light. I feel so privileged that not only do I get to eat something every day, but I also get to choose what it is.
I grew up watching you on Bizarre Foods, and listening to you talk about food and travel helped me love and appreciate both things even more. Thank you!
This post made me teary. And the outlook you have is why you have so many people that love you. You get it. I would like to know what you packed for your kid the NEXT day.
My travels to Africa taught me that happiness is relative and certainly not based on stuff. It was a lesson that my son learned at the age of 10 when we went to Senegal.
Such a special experience. The perspective of how we look at things is awesome and brings us down to reality in every culture.
You have the gift, not only of storytelling, but of writing it down. I could SEE your son’s lunch, Jama, and the dirty coffee water of hospitality. Amazing… transforming… thank you.
And this is why travel is so important!
Much different situation, was traveling to a resort in the Dominican, day 1 we are impressed by the kindness of our server at breakfast. Each of us privately tips him. But didn’t bother mentioning it to each other. The next morning, a couple of us head down..there is our table.. “resurfed “ written on a napkin. With each of our individual requests from the previous day all ready there.
He is beaming.
We have a great time learning about him, his kids, how he lives. We learn they are paid just s few dollars a day, relying on tips at the end of the week.
Of course we try & slip him a tip before leaving. He refuses it.
This group of folks I was with had a great ritual of bringing “gifts” for the staff. So we had Cubs hats, t-shirts, coloring books, matchbox cars… that we simply left for the staff throughout our stay, to bring home to their kids. The smallest gesture…thanking them for caring for us.
Over the course of our stay he shares how different cultures & travelers treat him differently. He cried when he shared how gluttonous some people were, filling the table with food & leaving it to go in the trash. Meanwhile most of the people he knew lived with not enough food to take care of their families.
We all learned that trip. Don’t be a spoiled indulgent tourist. Period.
a beautiful story!
This is why I miss traveling ❤
Wonderful story.
I live vicariously through your words and travels (and food experiences).
great story Chef. I miss traveling and seeing friends from far away. Appreciate you sharing to take the edge off.
Very powerful message. If we all could be a little more like Jama. Thanks Andrew.
I remember when you ate clotted cows blood, still warm after the African tribesman bled the cows neck stirred the blood to clot it and you ate it. You respected their food tradition.
You always showed respect to the people who made you their guest. I wrote to you numerous times telling you how impressive you were in showing respect to people whose foods or culture we might find peculiar.
Today’s piece about Madagascar was cut from the same cloth, beautiful and heart felt. stubeee
Your story had me trying to hold back tears at work.
Thank you for sharing your experiences and for helping me look at my life with a more positive light. I feel so privileged that not only do I get to eat something every day, but I also get to choose what it is.
I grew up watching you on Bizarre Foods, and listening to you talk about food and travel helped me love and appreciate both things even more. Thank you!
Amazing story, Andrew! Really, really good food for thought, on many levels.
This post made me teary. And the outlook you have is why you have so many people that love you. You get it. I would like to know what you packed for your kid the NEXT day.
We as a nation are so spoiled
My travels to Africa taught me that happiness is relative and certainly not based on stuff. It was a lesson that my son learned at the age of 10 when we went to Senegal.
I love Madagascar. Such beautiful and humble people. Thanks for sharing, chef.