Yes, Foodie Adventures are about cooking and eating, but there’re other things, too. In Catalonia, it was a visit to an organic pig farm
and a dairy farm where cows produce enough milk for more than a million cartons of yogurt to be produced each week.
A visit to a cheese maker required being covered with plastic garb so as not to contaminate the production area.
Seeing how some cheeses look during the ripening process makes you wonder how they can taste so good when finished.
You can bet this chocolate factory was a favorite stop. As we sampled, we were told that to get the full benefit of chocolate, it is best to let it melt in your mouth. Do you know what a challenge that is!
Here it was impossible to resist stocking up on tasty and beautifully packaged sweets.
No Foodie Adventure would be complete without visits to wineries where a little more is learned each time about the process of making wine.
It was fascinating to visit Freixenet, a huge and sophisticated operation that produces 90 million bottles each year.
While it is not always typical for wineries to export, that is not true here. Freixenet cavas and wines are sent to more than 140 countries across the globe. After seeing this facility, I have new appreciation for the black bottle cava I use for mimosas!
Whether in the U.S. or elsewhere, learning how what we eat and drink is produced and where it comes from is eye opening and has taught me not to take for granted what is on my table.
i so appreciate your visit and the comments you leave behind