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Pig & Khao – Sizzling Sisig

Sizzling Sisig at Pig & Khao in Manhattan, a dish made from pig head.

Credit: Jake Emen

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mantalkfood

Laos came in hard with the noods & foods. Infinit

Laos came in hard with the noods & foods.

Infinite thanks to @chefseng for her many recommendations & messages, and to all the kind folks who helped me find a good bowl 🍜 or two.

From Luang Prabang to Vientiane, from morning markets to night markets, no bowl was left unturned.

A week of noods & foods in Hanoi. Pho. Bun cha. B

A week of noods & foods in Hanoi.

Pho. Bun cha. Banh mi. Banh cuon. Repeat as necessary.

If there's a better day than waking up in the morning and walking around, the only plan being to stop at noodle shops and food carts and cafes and whatever else catches your interest, for as long as your heart and stomach desire, I don't know what it is.

Every delicious slurp was a needed reminder to not let so much time pass before my next return.

A few more of my new favorite furry (and otherwise

A few more of my new favorite furry (and otherwise) friends found around Zambia's Lower Zambezi National Park.

You've heard of the Big Five, well, how about the Keeping it Real Three: Fierce leopards. Sleepy lions. Derpy elephants.

What else could you need?

The Ginger Boys, a group of male lions which fract $The Ginger Boys, a group of male lions which fractured off from a larger pride, tend to think they run the show in and around Zambia's Lower Zambezi national park. Most days, they probably do. But oh boy, this day was not one of those days. This feisty male elephant lurked behind the boys for a while, inching forward, before he decided he couldn't bear their presence on this particular patch of land for a moment further. He trumpeted and charged, sending the boys scurrying, tails tucked between their legs, eyes wide with fright. Who's the king of the jungle, now? It was a scene made possible thanks to the anticipation of our sterling guide Sam, at @chiawasafaris, who not only predicted it would happen but moved us out of the way, and in doing so, provided the boys a path to flee. As for Ginger himself, the old male is the 4th member of this crew and its namesake. Deciding he couldn't deal with this type of BS, he promptly scurried to the side, out of frame, and put the younger trio in between himself and the elephant. Wise with age.$

The turquoise blues and powdery whites of Mozambiq

The turquoise blues and powdery whites of Mozambique's coast along the Bazaruto Archipelago play second fiddle to nowhere on the planet.

Combine that with how wide open and unbothered the area is, and it's another type of special.

The glorious, endangered creature you see in this

The glorious, endangered creature you see in this image has been packing on an enormous amount of weight to make it through another long, arduous winter. Majestic beast, isn't he? 🐻‍❄️

The terraced vineyards lining the hillsides up and

The terraced vineyards lining the hillsides up and down the Douro river remain one of the world's most evocative sights, especially if you're most interested in what those vineyards are producing: port.

Port, port and more port, vintage port and very, very old port. Port served with cheese. Flights of port. Port and tonic.

The Douro offers all that and more... Including more port, enjoyed on a hilltop looking down on Porto.

This was a special visit though, including the chance to get hands-on (read: feet-on) in the harvest celebration and production.

The typical post-Japan rundown of noods & foods.

The typical post-Japan rundown of noods & foods.

With half of this trip in Hiroshima and Osaka, I leaned heavier into okonomiyaki than my typical daily dose of ramen.

But I still did some good damage on that front, too, with plenty of stunning Japanese set breakfasts thrown in for good measure, a wee bit of A5 wagyu here and there, some tonkatsu, and plenty of other delights.

Apologies to the many convenience store onigiri not pictured.

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