132 weeks... Florida

World Tour Self-discovery... to eat is to taste the land.

1. Fore Street [Portland, ME]

2. J's Oyster [Portland, ME]

3. Union Oyster House [Boston, MA]

4. Clambake [Boston, MA]

5. Cook & Brown Public House [Providence, RI]

6. The White Horse Tavern [Newport, RI]

7. Katz's Delicatessen [New York, NY]

8. Street food [New York, NY]
9. Per Se [New York, NY]
10. Ben's Chili Bowl [Washington D.C.]
11. DC Metro Food Tours [Washington D.C.]

12. Elizabeth on 37th [Savannah, GA]
13. Vic's on the River [Savannah, GA]
14. Varsailles Restaurant [Miami, FL]
15. El Palacio De Los Jugos [Miami, FL]

Miami, Florida

The World Tour coasts thru the "Sunshine State" to savor the Floribbean cuisine of Miami, Florida. Florida cuisine might take its vice for being one of the most unique and diverse in the world. A pash sentiment that surly is more substance than a bowl of gumbo, grouper sandwich, and key lime pie. So can the no earth tones of Miami Vice flavor up a food-by bike destination with a fashion of taste [making it one of the country's most interesting regional cuisines]. Maybe. Maybe... So I continue my curiosity for food.

But before I ask myself again that subjective question, "what food is the state of Florida known for?" [And can it be discovered in Miami?] I'd have to say, "whoa, what a ride..."

World Tour Mileage... 1,818.1 miles out of 23,710 miles

[Portland, ME to Portsmouth, ME 59.7 mi

Portsmouth, ME to Boston, MA 68.5 mi

Boston, MA to Providence, RI 48.9 mi

Providence, RI to Willimantic, CT 55.8 mi

Willimantic, CT to New Haven, CT 58.4 mi

New Haven, CT to Stamford, CT 45.9 mi

Stamford, CT to New York, NY 46.6 mi

New York, NY to Trenton, NJ 66.1 mi

Trenton, NJ to Wilmington, DE 61.8 mi

Wilmington, DE to Bel Air, MD 57.6 mi

Bel Air, MD to Washington, DC 75.2 mi

Washington, DC to Culpeper, VA 73.7 mi
Culpeper, VA to Dillwyn, VA 76.3 mi
Dillwyn, VA to Clarksville, VA 77.5 mi
Clarksville, VA to Durham, NC 55.2 mi
Durham, NC to Southern Pines, NC 78 mi
Southern Pines, NC to Darlington, SC 75.8 mi
Darlington, SC to Summerton, SC 64.6 mi

Summerton, SC to Walterboro, SC 60.4 mi
Walterboro, SC to Savannah, GA 75.6 mi
Savannah, GA to Darien, GA 67 mi
Darien, GA to Yulee, FL 66.2 mi
Yulee, FL to St. Augustine, FL 69.8 mi

St. Augustine, FL to Daytona, FL 53.8 mi

Daytona, FL to Port St. John, FL 61 mi

Port St. John, FL to Wabasso, FL 59.9 mi

Wabasso, FL to Jupiter, Fl 64.8 mi

Jupiter, Fl to Boca Raton, FL 47.4 mi

Boca Raton, FL to Miami, FL 46.6 mi]

To bike is to feel the land. To eat is to taste the land... and that's just for starters. Better yet, an appetizer to what is to come. So I'd imagine being inundated with what have you nots for such tidings now that the World Tour ended its first segment. Okay, a quick pat on the back, and off back to work.

"vacationing in Florida while blogging about Florida..."

So again I ask myself that subjective question, and on to Floribbean cuisine. My own thoughts are touristy with Disney World almost owing the fun in the sun monopoly. Ironically I was just vacationing in Florida while blogging about Florida as this food-by bike destination. Okay, maybe more vacationing than blogging. My youngest was dead set on Universal Studios, the wizarding world of Harry Potter. So the family vote had won on Harry Potter World. Sure, it was fun. Who doesn't love Harry Potter? But, I caught myself saying a couple of times, more like reminisced in the Disney magic, "I've had better times" (not relating to the wizarding world of Harry Potter). But that is also a subjective statement, although, in my opinion Disney did everything bigger and better [well, it is the world's largest and most visited recreational theme park]. But we did get in some eats, although, not so much Floribbean cuisine. I'd say it suited our food intent.

"Bam!" you guessed it....

"Bam!" You guessed it, restaurant Emeril's. After eating at the Three Broomsticks, and a little folly with a round of Butterbeer, we decided this night to "kick it up a notch" with Chef Emeril Lagasse.

I'd say Emeril's is a fairly predominant restaurant at Universal's CityWalk. Not an over-the-top storefront facade, although, we almost walked on the deal. That is, I'd say that it caught our eye immediately, and almost like an impulse buy we had all said, "yes!" Now that is good marketing, a food decision based on notoriety. Although, maybe in a second thought, like being fickle, we decided to browse the other food options (since we were still gauging our food intent). Then honestly nothing spoke to me as Floribbean cuisine, so "aw, yeah, babe" we walked back to our first impression.

Foodie-not-by bike review...

Fried green tomatoes...

At last, we are seated. Comfortably seated I'd admit, which was on our own accord. We were first directed to be seated in a large open area, which at the time was completely empty. I had eyed other dinners enjoying window side seating. So not presumptuous we asked to be seated in that area instead. To be frank I am not a fan of large hall or open cafeteria style seating. Architecturally, I wasn't given an awe factor. Simple, yet clean lines. I am not sure it even had a theme. Maybe a sort of generic fine dining. Critics love to reference a generic performance to that of a cruise ship. I am not sure that is such a bad thing unless you are an "American Idol" candidate. So I'll say, good or bad, that I was feeling the love on Emeril's "Love Boat".

Service, at least from my perspective, is the backbone to a restaurant's food experience. More like food stewardship. That is, a restaurant's wait staff should pride themselves as being the stewards of the food experience. Sure the systematic pace of their wait staff flowed in and off our table. It's these types of service performances that I am now better able to perceive. I'd say that such movement stimulates my functional purpose, like in an algorithmic way, and also a color pattern of art, like a synchronized performance. To date the best systematic service pace that I've experienced goes to restaurant Hibiscus [in terms of my "service relativity"].

Pan roasted redfish...

No food experience starts without a menu. Well, in most cases considering the all important menu is after all what the restaurant is selling. So I hastened no time to see what Emeril's was selling. With menu in hand I browsed it like usual. Not so much eyeing some food bites that I craved, but what I perceived to be different. At least different enough to add to my "food relativity". I'd say if someone could see what my thoughts were doing it might seem like someone trying to solve a puzzle. Inquisitively twisting and turing different food combinations until I'd say, "yes, I will order this."

Fried green tomatoes... This appetizer caught my eye, because first I don't recall ever eating fried green tomatoes. The name "fried green tomatoes", at least for me, conjures up some type of character scenes, but I don't recall ever reading the book, Fried green tomatoes at the Whistle stop cafe, or seeing the movie. Then secondly or the other good reason was because I had researched or read about this food bite while seeking out some savory food-by bike destinations in Georgia. So I thought that I would take a sneak peak here and now to improve my "food relativity" in case I land some in Georgia.

Lemongrass smoked maple leaf farms duck...

The aesthetics of this plate showed good color balance with red, yellow, green, black, and white. It wasn't a foodie masterpiece, but did follow go shiki principles, and looked delicious. I'd say this was a playful dish with shrimp [creole poached Louisiana white shrimp, remoulade sauce, creole tomato glaze, pickled mirliton relish].

As the name suggests, the dish centered on the unripe tomato coated in cornmeal and fried until golden brown. In terms of my foodie liking the main ingredient or fried green tomato wasn't substantial to center the dish... "where's the beef?" Possibly this is a more creole influenced interpretation of the fried green tomato dish, although, my repertoire with this dish is limited. And maybe it's just me, but something about "tomato" speaks salad or even sandwich condiment (okay, the tomato can be much more culinary refined than just a condiment).

Pan seared scallops...

As we all know a BLT wouldn't be, well, a bacon sandwich without the tomato. Unlike the savory tomato atop a bacon and lettuce sandwich [which I'd say adds a color of flavor that accentuates the bacon], in this dish the fried green tomato added texture but not enough savor. Sure it was dressed up with succulent shrimp, and a plating sauce with hints of relish.

It was flavorful and fun, but somehow I felt that I had bought into the tourist hype of the dish [that of which fried green tomatoes has seemly transcended into food notoriety, such as the likes of green eggs and ham from the children's Dr. Seuss book]. Maybe I'd appreciate it more as a regional comfort food, like a ratatouille of an experience, but fried green tomatoes wasn't a dish that was part of my food upbringing.

Pan roasted redfish... [Homemade andouille crust, assorted vegetables, shoestring potatoes, creole meuniere sauce]

★ Lemongrass smoked maple leaf farms duck... [Ginger stewed sushi rice, baby bok choy, honey-soy butter sauce]

Pan seared scallops... [Butternut squash puree, candied oyster mushrooms, parsley juice, red wine butter sauce]

Pasta dish of the day...

Pasta dish of the Day...

Okay, we all picked something to eat. As a follow-up to service, our waiter showed good pride in explaining his highlights to their menu. Suggestive suggestions, like a food wow, are always subjective, because lets face it people have different likes and dislikes. So can a restaurant really highlight what they are known for besides like a tasting tour.

I'd say that more than likely or norm odds are that a customer's food intent is on what they crave (at that time). Unlike walking out of a bad movie, the chances of a customer walking out of a restaurant because of a bad menu are low. But unlike a restaurant I will return to the movie theater, because the establishment is perceived not the blame, whereas I might not return to a restaurant for a bad dish (repeat business is the affinity to more business is good business). So in some regards good menu design should satisfy the crave, but also the wow.

Of course their menu offers more, and we all have different likes. So I'd recommend this savory restaurant when you dine in Orlando, Florida. I'd say for this foodie that the star of the dishes we tasted was the duck.

Emeril's might be a tough act to follow, but I still crave that one-of-a-kind Miami food experience. So I read, read, and read wanting to somehow find that transcendental Florida cuisine. So what does the Food Timeline have to say about Miami? Cuban food, Miami style... that might sum it up for "what Miami is known for".

133 weeks... segment one

World Tour Self-discovery... to bike is to feel the land.

[Savannah, GA to Darien, GA 67 mi
Darien, GA to Yulee, FL 66.2 mi
Yulee, FL to St. Augustine, FL 69.8 mi
St. Augustine, FL to Daytona, FL 53.8 mi
Daytona, FL to Port St. John, FL 61 mi
Port St. John, FL to Wabasso, FL 59.9 mi
Wabasso, FL to Jupiter, Fl 64.8 mi

Jupiter, Fl to Boca Raton, FL 47.4 mi

Boca Raton, FL to Miami, FL 46.6 mi]... 536.5 miles

I'd say that Lowcountry cuisine has still left me curious; every which way but loose, and yet that is the unknown of then. It's that ride of then, which I've tried to transcend into. That scenic feel for the land, which surely is a whoa of beauty. I might sigh in relief given segment one would be nearly under my belt, almost 1,818.1 miles of it. So after 9 days, 536.5 miles more with a few precarious eating spots on the way, I'd be pedaling into Miami, FL to seek out some food-by bike savory restaurants.

134 weeks... Georgia

World Tour Self-discovery... to eat is to taste the land.

1. Fore Street [Portland, ME]

2. J's Oyster [Portland, ME]

3. Union Oyster House [Boston, MA]

4. Clambake [Boston, MA]

5. Cook & Brown Public House [Providence, RI]

6. The White Horse Tavern [Newport, RI]

7. Katz's Delicatessen [New York, NY]

8. Street food [New York, NY]
9. Per Se [New York, NY]
10. Ben's Chili Bowl [Washington D.C.]
11. DC Metro Food Tours [Washington D.C.]

12. Elizabeth on 37th [Savannah, GA]
13. Vic's on the River [Savannah, GA]

Savannah, Georgia

The World Tour takes it slow in the Low country of Savannah, Georgia, a treasure of hospitality, the "Hostess city to the South", and a seaport of bounty. Georgia might be famous for peaches and pecan pies, but for this food-by bike destination my food curiosity is set for a Southern belle of cuisine, a cultivation of beauty and flirtatious, yet savory in taste. So I continue my curiosity for food.

I ask myself again that subjective question, "what food is the state of Georgia known for?" [And can it be discovered in Savannah?] So when in doubt, which honestly I was foodie lost, do the next best thing and search engine up what you don't know. So after numerous tries I stumble upon the phrase Lowcountry cuisine. That seems like a good start, especially with its food list; foods that are traditionally part of this region's food experience.

I also stumble across interesting tidbits here and there, like this Georgia Local Foods. Local Foods by Molly Watson, also has a States guide to eating local. So I read, read, and read; wondering thru food thoughts or at least trying to transcend from Minneapolis' most recent snow storm.

Not so much a food related "aha" moment, but something about Visit Georgia links me to some tangent thoughts. I'd say my perspective is somewhat subjective considering my food intent; that is, how some States' tourism sites seem more commercial and less foodie friendly. I mean Georgia's official tourism website is giving me a hell of a time to navigate any transcendental food. [And this is not the first time, which I am starting to note that each State sort of has its own marketing spin.] So how best do you welcome, with food or doing business? I'd say, at least from its website theme, that Doing Business In Georgia is... "the state's sales and marketing arm and lead agency for attracting, developing, and promoting, as well as planning and mobilizing". Okay, so does every state have a "doing business in" mission? I will assume, yes!

I'd say welcome with hospitality, which for me transcends the giving of food. And just might a "Southern belle" [as a marketing icon] add to that gracious hospitable food image. [Okay, I wanted to write a foreplay of food before getting down to business... which is so instinctually seductive; sex and food.]

I'll indulge in yet another tangent, "oh, what the heck", it is my blog of self-discovery. That is the sensuality of food. I'd say restaurant ALINEA has given me the closest glimpse of such a metaphor. Unlike, at least my barbaric image, a Roman food orgy; the what food of Grant Achatz is a modern day seduction. A chalice of wine [accompanying wine tour] might aid in its euphoria.

I'd say the sensuality of food is in its implicit aphrodisiac. I had written that undoubtedly, my food credential had changed forever by this food experience. And that like a foodie thrill seeker I sought-after more. Coincidentally, this lead me to my World Tour; a pilgrimage of sorts to refine my world cuisine intellect.

Modern day seduction; Next restaurant. I'll be bold (and maybe a little too much euphoria) to say that this has the potential to be a modern day food orgy, well, with some cultured discretion. "Tickets (yes, tickets)" will go on sale... "So you can literally come in, sit down, start your experience, and when you're done, you just get up and leave." Okay, his cocktail lounge Aviary would need architectural overalls to form fit a mini "Japanese love hotel"; for civilized lovebirds.

Okay, that was some food for thought, but how about some savory food-by bike destinations. So how do you eat like a local in Savannah?

"It was a cuisine that casual visitors rarely ever tasted-and they still don't. Savannah has not traditionally been a restaurant town, at least not like its sister cities Charleston and New Orleans. There have always been restaurants, to be sure-even some quite good ones-however, they didn't and don't serve the kinds of dishes that Savannahians make at home. Why would they? Those catering to locals serve the kinds of things they wouldn't make at home, and those catering to visitors tend toward the generic food that can be found at any seaside resort. Besides, excepting business lunches and the rare dinner for out of town guests, Savannahians do not consider a restaurant a proper place for real entertaining. That, in their estimation, can only be done at home... It is a cuisine and form of entertaining that has but rarely been written of in regional cookbooks and novels." [Damon Lee Fowler] This read has me dishearteningly looking for lowcountry cooking.

World Tour Mileage... 1,281.6 miles out of 23,710 miles

[Portland, ME to Portsmouth, ME 59.7 mi

Portsmouth, ME to Boston, MA 68.5 mi

Boston, MA to Providence, RI 48.9 mi

Providence, RI to Willimantic, CT 55.8 mi

Willimantic, CT to New Haven, CT 58.4 mi

New Haven, CT to Stamford, CT 45.9 mi

Stamford, CT to New York, NY 46.6 mi

New York, NY to Trenton, NJ 66.1 mi

Trenton, NJ to Wilmington, DE 61.8 mi

Wilmington, DE to Bel Air, MD 57.6 mi

Bel Air, MD to Washington, DC 75.2 mi

Washington, DC to Culpeper, VA 73.7 mi
Culpeper, VA to Dillwyn, VA 76.3 mi
Dillwyn, VA to Clarksville, VA 77.5 mi
Clarksville, VA to Durham, NC 55.2 mi
Durham, NC to Southern Pines, NC 78 mi
Southern Pines, NC to Darlington, SC 75.8 mi
Darlington, SC to Summerton, SC 64.6 mi

Summerton, SC to Walterboro, SC 60.4 mi

Walterboro, SC to Savannah, GA 75.6 mi]

135 weeks... just do it.

World Tour Self-discovery... to bike is to feel the land.

[Washington, DC to Culpeper, VA 73.7 mi
Culpeper, VA to Dillwyn, VA 76.3 mi
Dillwyn, VA to Clarksville, VA 77.5 mi
Clarksville, VA to Durham, NC 55.2 mi
Durham, NC to Southern Pines, NC 78 mi
Southern Pines, NC to Darlington, SC 75.8 mi
Darlington, SC to Summerton, SC 64.6 mi

Summerton, SC to Walterboro, SC 60.4 mi
Walterboro, SC to Savannah, GA 75.6 mi]... 637.1 miles

Okay, my ride lengths seemed to have increased from the original goal of 55 miles a day. I'd say this route might be pushing it a little (since to date my only benchmark ride has been about 50 miles). So these endurance questions got me to think about training, and when I'd start?

First, I had figured that it would take me over a year to research and blog about all the World Tour food-by bike destinations. So far, the World Tour map has about 52 destinations. Each week I try to write about its food intent, which has me listing about two eating stops per destination. That seems like a reasonable objective, in terms of writing. Well, I think so anyways. I'd say some blogging weeks go smoothly. Then some are sluggish (painfully slow) with low insight; overall a bunch of rubbish of self-discovery. But it is my own self-discovery, like a diary of sorts, and sometimes I think that I should remember that.

So in terms of training, I've told myself that I'd start to train when I get all these eating stops researched. I am the type of person that likes to focus on one thing at a time. At least that has been my M.O. I am still confident that I'd be able to get into shape once I tell myself, "game on". Not so much a "Just do it" moment. That is,  what's the hangup, why not just start? Why be so thought provoking with a blog dialog. Does it matter? I'd say so much is not done, because we think about it too much. Although, the maintenance of consequences does have some merit.

A friend wrote me an email with this quote from his brother, "You've always had all that there is to have... so don't screw it up!" I liked it, although, I am not sure what it means. Maybe don't think about what you don't have, and just do it with all you have. Do consequences screw it up or to do nothing with what you have?

Oh well, after 9 days, 637.1 miles more with a few precarious eating spots on the way, I'd be pedaling into Savannah, GA to seek out some food-by bike savory restaurants.

136 weeks... giving thanks

Food-by cooking...

Thanksgiving Dinner

Our Thanksgiving day started off early like for most. I was the first up to welcome the day. I'd say it started off like a typical morning except for the abnormally long gleaming dinner table. The morning light gave it a magnificent presence. It was the elephant in the room with a purpose. It's moments like this that make me thankful... And thankful for our soon to be welcomed guests. So let's eat good.

Okay, we have a lot of cooking to do, so how does the food experience by cooking start? I'd say it starts with the Thanksgiving dinner menu [or recipes from past successful Thanksgiving dinners].

This reminds me of our first Thanksgiving dinner together. My wife, whom back then was my girlfriend, asked me, "how do you celebrate Thanksgiving". We were living in Hiroshima, Japan. She being Japanese had no idea about this American home cooked meal (especially the turkey). So I explained it the best that I could based on my past Thanksgiving dinners with family... the highlight being the "Bonin" stuffing. I'd say she made an unfamiliar meal that day a food experience to be remembered; one we have been able to grow from.

So our cooking day started with putting the turkey in the oven. 21 lbs. of it. Plenty for 11 people, and of course leftovers for turkey sandwiches. That is the easy part, just put it in the oven, and wait. I'd say the wait was the savory part of the day; that is, while we waited it was more like "to engage with food", as I'd say to my nephew, especially to cook (and talk) together.

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This food-by cooking segment wasn't meant to illustrate or highlight any particular recipes, like some sort of cooking show, but my own self-discovery of the food experience by cooking. I'd say giving thanks was all about cooking, and to enjoy each others company. Thanks Mie, Sadie, Erica, Chinami, Chris, Asuka, Eric, Scott, Anthony, and Matt.

Perspectives: 1) it was more satisfying to cook the meal, than to actually eat the meal. 2) I might have also preferred being the invited guest (no cooking that day), but then I would have missed the cooking bond with family. 3) cooking together is important, besides being a lot of fun. And 4) my wife and I had a cook-off for a sweet potato dish. I chose recipe that called for apples, but our pantry didn't have enough so substituted with red pears instead. Not sure who won, but thought the pears worked very well.

137 weeks... Washington D.C.

World Tour Self-discovery... to eat is to taste the land.

1. Fore Street [Portland, ME]

2. J's Oyster [Portland, ME]

3. Union Oyster House [Boston, MA]

4. Clambake [Boston, MA]

5. Cook & Brown Public House [Providence, RI]

6. The White Horse Tavern [Newport, RI]

7. Katz's Delicatessen [New York, NY]

8. Street food [New York, NY]
9. Per Se [New York, NY]
10. Ben's Chili Bowl [Washington D.C.]
11. DC Metro Food Tours [Washington D.C.]

Washington D.C.

The World Tour is in the House, Washington D.C. The District is a political watershed for change in America, and as such, the capital of the United States is at the pinnacle of power. But I am no lobbyist, nor do I seek pork barrel kickbacks. I am a food-by bike constituent curious about a savory ambassador to DC cuisine. So I continue my curiosity for food.

I ask myself again that subjective question, "what food is the capital of the United States known for?" [And can a cuisine be discovered in DC?] Then I do a double take, and first ask myself why is Washington D.C. a food-by bike destination; that is, does DC have a cuisine considering it's not a region: Does it exist? I'd say that is a different question than comparing D.C.'s dining scene.

Okay, I'd say to seek out the best savory restaurants is to compare dining scenes. Yelpters, and other online ranking constituents, rate dining scenes. It would be politically incorrect to rate (regional) cuisines. Of course, some people, like myself are more partial to a particular type of food, but that is a subjective preference. So I would say for this food-by bike destination I'd savor for a unique food experience; like what food experience is this region known for (that I might not be able to eat here in Minnesota).

"... the jury's out on the taste of a hot dog."

So I ask myself is a half-smoke really worth 644.5 food-by bike miles? I don't know, but what I do know is that to bike is to feel the land. To feel the land also transcends (besides locally, and sustainable foods) a patriot pride; that is, to bike "O'er the land of the free and the home of the brave."

Freedom is our cherished ingredient, and I'd say Washington D.C. is the heartland for the governing "of the people, by the people, for the people." So I vote yes to feel DC, although, for this foodie the jury's out on the taste of a hot dog. So Ben's Chili Bowl is in to sample that food-by bike taste.

So now I am back to my question about DC cuisine. Does it have a characteristic style or method of cooking? So I search engine up a lot of reading, but limited clues to a DC cuisine. Then I interpret the question of where to locate the capital as being a proximity compromise between the Northern and Southern states. So then I make the assumption of how about a DC cuisine that combines Northern and Southern foods? Like a DC soul food... this might be discovered at the U Street Heart and Soul Food Tour.

Speaking to eat good or not so good, I watched part of Super Size Me on TV the other day. Some scenes reminded me of the more recent Jamie Oliver's Food Revolution. It got me thinking about DC food lobbyists, and the business of food in America. I'd say eating healthy should start at home. At home should be "monkey see, monkey do" for our kids...  or acting as a good role model. But I'd also agree eating healthy in our schools is equally important. I haven't thought much about it - or question when did fast food work its way into our schools. I don't recall the options kids have these days. I pretty much recall wholesome foods cooked by the lunch ladies in my day. And one cannot forget about the lady who ensured you ate everything on your tray. So it's hard to relate to kid's eating habits nowadays. Although, I'd agree with Morgan Spurlock's claim about the marketing potential fast food companies have selling its product in the schools.

Maybe the ambassador to DC cuisine should be you. Not the savory experience of its dining scene, but a vote for food change. A food revolution that transcends wholesome food "of the people, for the people, by the people". So let's eat good.

World Tour Mileage... 644.5 miles out of 23,710 miles

[Portland, ME to Portsmouth, ME 59.7 miles

Portsmouth, ME to Boston, MA 68.5 miles

Boston, MA to Providence, RI 48.9 miles

Providence, RI to Willimantic, CT 55.8 miles

Willimantic, CT to New Haven, CT 58.4 miles

New Haven, CT to Stamford, CT 45.9 miles

Stamford, CT to New York, NY 46.6 miles

New York, NY to Trenton, NJ 66.1 mi

Trenton, NJ to Wilmington, DE 61.8 mi

Wilmington, DE to Bel Air, MD 57.6 mi

Bel Air, MD to Washington, DC 75.2 mi]

138 weeks... locally

World Tour Self-discovery... to bike is to feel the land.

[New York, NY to Trenton, NJ 66.1 mi

Trenton, NJ to Wilmington, DE 61.8 mi

Wilmington, DE to Bel Air, MD 57.6 mi

Bel Air, MD to Washington, DC 75.2 mi]... 260.7 miles

To feel the land. I have to say it a couple of times, "to feel the land". Saying it sort of helps me to transcend my writer's block. That is to elevate my thoughts from the here and now to the then; the unknown ahead. Sometimes it's difficult to position my thoughts. What is a better phrase? To get into the zone. So I search engine up a lot of stuff, and read, read, and read. This probably doesn't help me feel the land, but it does get me more curious about this region. This region might best be described by the Cuisine of the Thirteen Colonies. That is sort of like a "aha" moment.

"Aha!" To feel the land is to better sense a regions cuisine. Locally, to understand its food roots; maybe even to appreciate it. This is different from the food experience of tasting it, although, I am curious what scrapple tastes like. It's the feel for local ingredients. But what does local ingredients mean these days? Isn't the Cuisine of the United States the result of ethnic food migration. "... migrants brought with them food habits that formed major regional cuisines".

I read that "a movement began during the 1980s among popular leading chefs to reclaim America's ethnic foods within its regional traditions, where these trends originated". I think that movement is different than nowadays locally, and sustainable foods movement. I'd say that I don't think that our own local Heartland restaurant & Farm direct market intent is to foster ethnic food traditions.

The unknown of the then. I am not sure what I will be thinking about. Maybe just the immediate views of the road up ahead [or the thoughts of what I might have missed, like the Cuisine of Philadelphia.] After 4 days, 260.7 miles more with a few precarious eating spots on the way, I'd be pedaling into Washington D.C. to seek out some food-by bike savory restaurants.

139 weeks... New York

World Tour Self-discovery... to eat is to taste the land.

1. Fore Street [Portland, ME]

2. J's Oyster [Portland, ME]

3. Union Oyster House [Boston, MA]

4. Clambake [Boston, MA]

5. Cook & Brown Public House [Providence, RI]

6. The White Horse Tavern [Newport, RI]

7. Katz's Delicatessen [New York, NY]

8. Street food [New York, NY]
9. Per Se [New York, NY]

New York,  New York

The World Tour takes in the limelight of the most populous city in America, New York City, [which is also one of the most populous metropolitan areas in the world]. "The Big Apple" has a lot of temptations, but for this food-by bike destination I'd say it's all about my curiosity with food.

That is a tall order considering New York City is the home to some of the finest and most diverse haute cuisine restaurants in the United States [Michelin guide (2011) - 3 star recipients: Daniel, Jean-Georges, Le Bernardin, & Per Se]. So I again ask myself that subjective question, "what food is the state of New York known for?" [And can it be discovered in New York City?] This question got me thinking how upstate food would compare to metropolitan NYC food. I also had to remind myself that my reference to food is not the commodity of it, but the food experience with it. I'd say the intent of my food curiosity is more like, "what food experience is the state of New York known for?"

"Morimoto... my food experience repertoire"

So where to start? It's always fun to see how much I already know. Like, what are my memorized truths about a place. I'd say not that much or very limited for New York. Sure, I got a couple of banked recollections. I'd say my more notable one is eating omakase at Morimoto NYC. Although, this was one added highlight to my food experience repertoire, I am thinking this food-by bike destination should be more about its street food.

Street fare is the melting pot for New Yorkers. [New York cuisine] "New York's food culture includes a variety of world cuisines influenced by the city's immigrant history" [... immigrants have made the city famous for bagels, cheesecake, and New York-style pizza]. I'd say that is a good start, maybe even a food-by bike savory one, considering NYC has some 4,000 mobile food vendors licensed (many immigrant owned) with the city.

Contrast that with the city of Minneapolis, which in 2010 finally changed its food code to allow mobile food vendors. Okay, Minneapolis has had a couple of hot dog stands. But I was told that that took years to finally get approved. Back in 2003, it was almost literally impossible to have a mobile food cart in downtown Minneapolis. I had learned this when I was first researching how to start a food business in Minnesota. I'd say if things were different back then, maybe Minneapolis would be famous for obento [... besides it being known for hot dish and jello salads].

Okay, I got a lot more reading to do for the food City that never sleeps. How about search engine up some NYC loving with Visit New York. "I'll have what she is having."... Katz's Delicatessen, the city's oldest deli is set for the World Tour. I probably won't have such an orgasmic food experience, but nostalgia is glee [... c'mon what isn't savory about an 1888 deli established by a Russian immigrant family].

Then I start thinking about the nostalgia of food. I've always been fond of the Food Network's Unwrapped show. For me what I like about this television show is its nostalgic perspective for the origins of foods. Whoa, then how about a nostalgic New York Cookbook. This cookbook got me thinking about food-by cooking. That is a spinoff from my food-by bike expression I am aways writing, which might sound odd or unclear for some. However odd it might be it got me to here; writing about the World Tour. Communicating about its process, which is mostly my own self-discovery.

"Ah, the start of my cookbook collection!"

The food experience by cooking. I'll let that soak in for awhile, and see what I come up with. Though, it reminds me of "why food by bike", where my intent was to challenge and refine my food intellect. I'd say by bike, it is to feel the land. Surly, to pedal a bike across the world should refine some perspectives. Although, I'd say it's a type of platform to discover World Cuisine. Then the food experience, yes, to eat is to taste the land. But I'd say by cooking (from these discovered cookbooks) would better refine my food intellect. Okay, I'd agree I got a lot going on with this food-by bike project. So I'll see if I can squeeze in more food-by cooking segments. Ah, the start of my cookbook collection!

As for all the New York Street food I'll seek out a couple of Vendy awards (2010). What, no savory haute cuisine restaurants? I am not sure that I could top my already food experienced repertoire with some of the best restaurants in the world. That is, I don't want to get into NYC restaurant hype. I think for this food-by bike destination my food experience intent is with its street food. [I'll take that back after reading Andy Hayler's 3 Star restaurant guide, Per Se is in.] So let's eat good.

And speaking of eating good, how about locally, and sustainable foods. I found this article to be of interest talking about the history of NYC's farmers markets. Then how about outdoor markets for Minnesotans to savor. That is, to food-by bike locally to savor our own famers market scene [Minneapolis farmers markets, St. Paul farmers markets]. This then got me curious about America's oldest farmers market? So I quickly search engine it up to read Old Town Farmers Market, Alexandria in Virginia since 1753. Although, I do wonder the influence, if any, NewYork City has had on the farmers market movement. This press release might suggest it being at the forefront; FoodNYC: A Blueprint for a Sustainable Food System. After reading it, it did at least make me question that I should probably be more socially conscious about the climate crisis. That is, it would seem locally, and sustainable foods is much more than just eating wholesome foods.

Absolutely, New York City is a foodie destination. This global city has many influences, including the imported food experience; its got New York-style pizza, and the famed Buffalo wings. And for salad dressing, its got (my childhood favorite) Thousand Island dressing. I'd say it will feel like way too short of a visit [... like will I have time for the New Fulton fish market, which is second in size worldwide only to Tokyo's Tsukiji wholesale seafood market], but the World Tour does have a lot more savory destinations.

World Tour Mileage... 383.8 miles out of 23,710 miles

[Portland, ME to Portsmouth, ME 59.7 miles

Portsmouth, ME to Boston, MA 68.5 miles

Boston, MA to Providence, RI 48.9 miles

Providence, RI to Willimantic, CT 55.8 miles

Willimantic, CT to New Haven, CT 58.4 miles

New Haven, CT to Stamford, CT 45.9 miles

Stamford, CT to New York, NY 46.6 miles]