June 18, 2013 in Kefir
Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Julie, Founder of Cultures for Health and Cultured Kitchen-Keeper.
This year our travel schedule has picked up substantially. We’ve exhibited at more shows already this year than any previous year. While we enjoy traveling to shows and meeting our customers, we have come to realize travel is not without serious challenges. We have three kids 6 and under, all of whom have very restrictive diets.
We quickly learned that flying and hotels were convenient but miserable due to the constant stress of where to find clean food. We also live in a city with a very small airport. Short security lines are traded-off for the reality that one delayed flight through a connecting city can cause a travel delay of 24 hours or more. It’s no fun to suddenly be stuck in a strange city you didn’t plan for.
A few months ago we settled on a new solution. We would travel with a camping trailer and camp our way to and from our destinations. This has proven to be a great deal of fun! It allows us flexibility in our schedule, we are getting to see the United States up close, we get to visit family and friends along the way, and our children enjoy the adventure of staying at a new campground with a new playground almost every night.
I will admit I was perhaps most excited about having our own small kitchen traveling with us complete with my own cooking utensils and our own food! But there was one element I didn’t fully consider—culturing on the road.