Today’s Newsletter Includes:

• Why pork belly went from an overlooked cut to Korea’s most beloved barbecue.

• A little history lesson that ends with you standing over a hot grill.

• A recipe that will make your neighbors suddenly “drop by” around dinnertime.

• What you would be missing out on if you didn’t join me on my trips to Oaxaca and Africa.

If you’ve ever wanted to see the world through its food, culture and the people who make a place special, I’d love to have you join me. I don’t put my name on just any trip. Every one is thoughtfully curated with incredible partners and built around the kinds of experiences you simply can’t recreate on your own. The people who’ve traveled with me have had an absolute blast. So have I. These journeys are one of the most rewarding parts of what I get to do.

Oaxaca: A Deep Dive Into Mexico’s Culinary Capital

Oaxaca is one of the most exciting food destinations on the planet, and this trip is designed to help you experience it beyond the guidebooks. We’ll explore vibrant markets, meet remarkable artisans and cooks, dive into the world of mezcal and share unforgettable meals that tell the story of the region. It’s an immersive experience built with care, curiosity and plenty of fun.

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South Africa: A Luxury Culinary Safari

This is one of those trips you’ll be talking about for years. We’ll experience extraordinary restaurants, world-class wines and unforgettable safari adventures while exploring one of the most beautiful countries on Earth. Every detail has been carefully considered to create a trip that is equal parts adventure, discovery and incredible hospitality.

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Korea's Favorite Barbecue Is Easier Than You Think

Samgyeopsal proves that some of the world's greatest dishes come from simple ingredients treated with respect. Once you understand how grilled pork belly became Korea's favorite communal meal, you'll want to fire up the grill and make it yourself.

The Story Behind Korean Grilled Pork Belly (Samgyeopsal)

It’s called samgyeopsal (삼겹살) in Korea, and you should be making this tomorrow.

If there’s one dish that captures modern Korea as completely as pizza captures New York City or barbecue brisket captures Texas, it is grilled pork belly, samgyeopsal (삼겹살). The name translates simply to “three-layered flesh,” referring to the alternating layers of meat and fat that define the cut itself. It is now Korea’s favorite meat for communal dining. That wasn’t always the case.

For much of Korean history, beef occupied a special place in the national imagination, although it was rarely eaten. Cattle were too valuable as working animals to slaughter casually, particularly during the Joseon Dynasty, which lasted until 1897. Laws even restricted beef consumption. Pork, meanwhile, was available for rural families who typically raised pigs for holidays, weddings, ancestral rites and major celebrations. Every part of the animal was used, reflecting Korea’s deeply practical culinary traditions.