The Basque Country sits between Spain and France, but it doesn't fully belong to either — and that's kind of the whole point. In this episode, I sit down with Edgar Karranza, a Bilbao-area native currently living in Almaty, for my first-ever in-person podcast interview.

Over a very good bottle of wine, we dig into what it actually means to be Basque — the deep roots, the fierce community identity, and a language called Euskera that has no known relatives anywhere in the world.From there, we get into the food.

Edgar walks us through the foundational flavors of Basque cuisine — bacalao (and why that word is Basque, not Spanish), chipirones en su tinta, chuleta grilled over open fire, and the cider culture that shapes how Basques gather and eat together.

We spend a good amount of time on pintxos — not just what they are, but the entire social ritual around pintxo pote Thursdays, the txikiteo tradition in Bilbao, and why food in the Basque Country is never just about eating.

This is Part 1. Part 2 covers Basque cheesecake, txoko gastronomic societies, the Michelin star legacy, and Edgar's last meal.

Find Edgar on Instagram at @edgarkarranza

**Subscribe** so you don't miss Part 2 — and if you loved this episode, share it with a friend.

This podcast exists to share cultures and get more curious about the world we live in.

Hang out with me: Food: ⁠⁠⁠⁠⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠⁠⁠✨

✨ Coming up next:More food from around the world!If you enjoy travel that’s centered around food, culture, and real experiences, don’t forget to like, subscribe, and turn on notifications so you don’t miss what’s next.

Nigerian cuisine has a misinformation problem — and Ronke Shakirat-Edoho, founder of 9jafoodie, has spent years doing something about it.

In Part 2 of this conversation, we get into the parts of Nigerian food culture that don't always make it into the conversation: the street food scene and an unspoken rule about competition that shapes how it works, what happens when Nigerian food has to adapt to a new country and a new ingredient list, and the nutrition myths that have followed this cuisine for years.

We also get into palm oil — the real story, and why collapsing a whole traditional food culture into an industrial agricultural problem is doing a lot of people a disservice.

Ronke also shares what drove her to start 9jafoodie in the first place. There's a quote she came across on a major platform about African food that she has never forgotten — and hearing it in her words makes it land.

📍 Find Ronke:

- Instagram: @9jafoodie

- Products

- YouTube

- Healthy Nigerian Food

Hang out with me: Food: ⁠⁠⁠⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠⁠✨

Nigerian cuisine is one of the most layered, complex food cultures in the world — and most of us are only scratching the surface. Today I'm sitting down with Ronke Shikirat-Edoho, founder of 9jafoodie, to start changing that.

In Part 1, we get into the building blocks of Nigerian food: palm oil and why it has been a cornerstone of West African cooking for generations, the slow-stewed pepper base that shows up across dish after dish, and a deep culture of fermentation that shapes everything from the main carbohydrates to the condiments.

We break down jollof rice — what actually makes the Nigerian version distinct from Ghanaian or Senegambian jollof, and why Ronke draws a firm line between traditional jollof and what she calls "internet jollof."

We also get into egusi, a melon seed that gets turned into soup while the melon itself goes completely uneaten, and a whole world of leafy greens that have been central to West African cooking for generations but that most people outside the region have never heard of.

Part 2 drops in two weeks — Ronke gets into the palm oil controversy, Nigerian street food, and the misinformation about African food she's spent nearly 20 years correcting. Don't miss it.

📍 Find Ronke:

- Instagram: @9jafoodie

- Products

- YouTube

- Healthy Nigerian Food

Hang out with me: Food: ⁠⁠⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠✨

In part two of our Colombia conversation, Caro from Colombian Foodie takes us deeper into the culture — past the well-known dishes and into the food that shapes daily life. We talk about the role soup plays at every meal (yes, even when it's 30 degrees out), the street food scene from Cali to the coast, and the nightlife food culture that ends with a bowl of consommé at 4am.

We also get into something that doesn't come up enough: Colombian fruit. Caro introduces me to chontaduro — a fruit that smells a little funky, has the texture of a potato, and apparently tastes incredible with salt and honey.

And then there's the fact that Colombia has over 2,000 fruit varieties, many of which are still being rediscovered.

There's a whole movement around it, and honestly it deserves its own episode.We close out with holiday food traditions, the unexpected universality of Russian salad, indigenous and African food influences, and Caro's genuinely difficult answer to the last meal question.

Part 2 delivers.

🌿 Connect with Caro:

- Instagram: @colombian_foodie_blog

- TikTok & YouTube: @ColombianFoodie

- Website

✨ Coming up next:More food & culture stories from around the worldIf you enjoy travel that’s centered around food, culture, and real experiences, don’t forget to like, subscribe, and turn on notifications so you don’t miss what’s next.

Hang out with me: Food: ⁠⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠✨

Caro — the Colombian food blogger behind Colombian Foodie — grew up in Cali, has been living in Berlin since 2014, and has spent years teaching people outside Colombia how to make empanadas, arepas, and the dishes that shaped her.

In this first part of our conversation, she gives us a real, grounded introduction to Colombian cuisine — not the tourist version, but the one that comes from actually growing up there.

We talk about the foundations: bandeja paisa, sancocho, lechona, tamales, and empanadas — where they come from, what they're made of, and why so many of them are hearty enough to feed a day of mountain labor.

Then we go deep on arepas. Like, really deep.

Over 130 varieties, the difference between how Colombians and Venezuelans eat them, and why the women who wake up at 3am to make them from real corn deserve a lot more credit than they get.

Part 2 is coming — street food, soups, fruit you've never heard of, and Colombian food abroad. Subscribe so you don't miss it.

🌿 Connect with Caro:- Instagram: @colombian_foodie_blog

- TikTok & YouTube: @ColombianFoodie

- Website

Hang out with me: Food: ⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠Substack⁠⁠⁠⁠✨

Planning a trip to Georgia? This episode is your ultimate introduction to Georgian food, culture, and travel experiences you won’t find in guidebooks.

In this episode, I sit down with a local host from Tbilisi who runs immersive cooking classes for travelers. We explore the rich traditions behind Georgian cuisine, including the famous supra (a traditional feast led by a toastmaster), the role of food in bringing people together, and the surprising diversity of dishes across the country.

You’ll learn about iconic foods like khachapuri (Georgia’s famous cheese bread), lesser-known traditional dishes, and how Georgia’s location along the Silk Road has shaped its unique flavors.

We also cover:
– What to eat in Georgia beyond khachapuri
– Traditional Georgian food culture and hospitality
– Regional differences in Georgian cuisine
– Vegetarian-friendly Georgian dishes
– Travel tips for visiting Georgia like a local
– Why food is central to Georgian identity

Whether you’re planning a Georgia itinerary, looking for unique travel destinations, or just love food-focused travel, this episode will inspire your next adventure.

Connect with Irma and take her classes:

- Website: https://www.georgianflavors.com/

- Instagram: @georgian_flavors

- Trip Advisor: Georgian Flavors

Hang out with me: Food: ⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠Substack⁠⁠⁠⁠✨

Namaste and welcome back to Tasty Trails Travel Pod! 🌏✨

In this episode, we’re heading to Northern India with returning guest Sahana Kulur—travel writer, architect, and passionate vegetarian foodie. After exploring Southern Indian cuisine in her last visit, Sahana is back to guide us through the rich, diverse, and flavor-packed world of Northern Indian food.

We dive deep into the vibrant street food culture of Varanasi—one of the oldest living cities in the world. From crispy kachori sabzi and tangy chaats to creamy lassi and the iconic winter delicacy malaiyyo, this episode is a feast for your ears (and will definitely leave you craving Indian food).

Along the way, we explore:

• The key differences between Northern and Southern Indian cuisine
• How history, religion, and geography shape food culture
• Must-try dishes in Varanasi (and what to skip)
• Street food tips to stay safe while eating like a local
• The fascinating contrasts that make Varanasi so unique

⚠️ Fair warning: You will want Indian food after this episode.

If you enjoyed this episode, be sure to follow, rate, and share with a fellow food lover.

Happy listening—and happy eating! 🍛

Connect with Sahana: ⁠⁠https://vacaywork.com/⁠⁠

Email: ⁠⁠sahana@vacaywork.com⁠⁠

⁠⁠Instagram⁠⁠

⁠⁠Facebook⁠⁠

⁠⁠Pinterest⁠

MY INDIA TRAVEL RECS

🎥 Don’t forget to check out the YouTube vlog from this trip

Hang out with me: Food: ⁠⁠⁠@tastytrailstravelpod⁠⁠⁠

Life in Korea: ⁠⁠⁠@wherewefindhome⁠⁠⁠

Identity & Belonging: ⁠⁠⁠Substack⁠⁠⁠✨

This week, we’re heading back to Southern India with a replay of one of my favorite conversations—just as I’m about to land in India for the very first time (!!).

In this episode, I’m joined by Sahana, a passionate travel blogger and food enthusiast from India. Sahana shares her deep connection to Indian cuisine, discussing how her family's love for food has shaped her appreciation for both home-cooked meals and the rich, diverse flavors of Indian street food.

We dive into why some travelers find Indian cuisine overwhelming—covering spice levels, unique ingredients like cardamom and cinnamon, and cultural aspects such as eating with hands.

Sahana gives us essential tips for finding authentic Indian food and how to avoid the dreaded Delhi belly!

We also talk about traditional meals, how festivals like Ganesha Chaturthi are celebrated with elaborate dishes, and the intricate process of making beloved South Indian foods like dosa and chutney.

If you're curious about what to eat in India, especially in Southern India, or looking for travel tips for India, this episode will satisfy your appetite for knowledge on Indian food and culture!

Connect with Sahana: ⁠https://vacaywork.com/⁠

Email: ⁠sahana@vacaywork.com⁠

⁠Instagram⁠

⁠Facebook⁠

⁠Pinterest⁠

Hang out with me: Food: ⁠⁠⁠@tastytrailstravelpod⁠⁠⁠

Life in Korea: ⁠⁠⁠@wherewefindhome⁠⁠⁠

Identity & Belonging: ⁠⁠⁠Substack⁠⁠⁠✨