Keeping It Organic Away from Home

When Dr. Greene’s story first appeared in the New York Times, I read it with great interest, nodding in agreement at this line:

On the road, life was more challenging.

Yes, indeed. My husband is a photographer who would much rather be lugging his big camera up a steep path next to a waterfall or canyon in the outbacks than be here in the burbs. We travel on a tight budget and a taste for good, healthy food. We stay in hotels, though, so he can work with the film in a relatively clean place. I make dinner in the hotel room, usually a variation on the Rice Cooker Stew recipe below. I look for rooms with mini-fridges and microwaves, but can get along with just the cooler, rice cooker, and coffee pot that we bring along.

Before we leave for a trip, I print out maps to stores where I’ll be able to stock up before heading out to the less-populated areas. With a bag or two of organic produce, rice, canned beans, and canned tomatoes, plus cereal and sandwich fixings, we’re able to eat delicious, healthy food wherever we go.

What’s your secret for eating well on the road? Share your tips and recipes in the comment section below. And come back tomorrow for ideas about feeding your freezer so it can feed you, plus a recipe for strawberry ice cream.

Today’s recipe  No Fuss Rice-Cooker Stew

Published on: July 23, 2009
About the Author
Photo of Linda Watson
Linda Watson started the Cook for Good project after becoming obsessed with the national Food Stamp Challenge: living on a dollar a meal per person for a week. Her three-week experiment became a lifestyle, the website, the book Wildly Affordable Organic, and now the Wildly Good Cook videos and teachers' training program. She teaches cooking classes and gives talks on thrift, sustainability, and food justice across the country. You can get more from Linda on Facebook..
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