What You Can & Can’t Eat Abroad


As I prepared my salad for our lunch today, I marveled at the variety of vegetables available for us to use: lettuce, radishes, okra, cucumbers, cherry tomatoes, fresh peas, carrots, pickled red cabbage, and two different kinds of cheeses. I put my homemade croutons on the table and wondered at the beautiful and nutritious meal available here in this country. Continue reading