Visiting an organic pig farm for the infamous black pig “Iberico” was insightful. We took a walk with the pigs, free range under the acorn trees. They came quickly, taking a trail that was at first far away, then slowly and deliberately coming nearer. Snorting and trotting, with their ears flopping at the tips, it’s too bad they are not used for pets, for they are in some sense of the word, affectionate.
“Waylon talks with Peggy Markel, Slow Food Chef and Bestie, and takes a virtual tour through Peggy’s various culinary adventures in Italy, Spain, Morocco and India.” Elephant Journal January 2014 Read more/watch video here.
The Boulder Weekly: “The Transformative Power of Travel and Food” by Cayte Bosler |The Boulder Weekly, February 21, 2013 | “Cooking is never a chore for Markel. It’s an adventure.”
“It would be too simple to say that a passion for extra virgin olive oil guided Boulder’s Peggy Markel toward her career. Just as it wouldn’t be quite right to say that it was her upbringing in Alabama where the fruit she ate came from hundred-year-old trees…Of Markel’s gift for …
“Peggy aims to give people a meaningful travel experience by immersing them in a foreign culture through food, food artisans, hands-on cooking and traveling. The bonus: Her daily work usually means immersing herself in the same. Just read her example of a “typical day” and see if it doesn’t make …
For those of us who love to cook or to garden, each ingredient has a personality. We develop relationships with our favorite vegetables, fruits and grains, returning to our favorites, thrilled when they come back into season or we can invite them to another new recipe. Written by Rebecca Wood …
Francisco, local bottega owner and our personal food guide, explains the anatomy of a sweet Andalusian treat, Chocolate con Churros. “In the morning, you can tell where the market is by the smell of the Churro.” Watch the full video HERE.
“Peggy Markel, entrepreneur, gastronome and world traveler, has designed and directed culinary tours since 1991. Her love of food and travel have developed into a livelihood as a cultural translator; opening doors to experiencing and understanding culinary traditions at their source.” Read more.
“Although I knew her only from her “modern” life in Boulder and from traveling together in Europe, Peggy Markel actually grew up in Alabama. (Unrelated—or at least not directly related—to catfish, she runs a cooking school in Tuscany and food tours in Italy and Morocco.” Read more here.
