This is just one of the things that I love about Sicily. You drive down a rural road and your heart stops. It’s not only that traditions are carrying on with the young, and you can have a conversation, it’s that the sound of the bells is symphonic and the …
Modern nomads want connection and authentic experiences… .. and we are willing to go to the ends of the earth to find them. It’s a need, like water or food. I once traveled to the isle of Erraid off the coast of Scotland and fell to my knees on the …
What brings you alive?
What brings me alive is the active participation of being in a culture different from my own, relating with a heightened sense of awareness and an open heart looking for a way in.
Anyone who has taken a trip with Peggy knows that it’s her ability to create relationships, bring out personalities, to facilitate laughter and a sense of poetry, that set her programs apart. Francesco has driven for our culinary program in Sicily for over eight years now – and it is thanks to …
With two decades of experience in global culinary traditions, Peggy Markel personally hand-tailors each of her programs to lead her guests into cultural immersion, through the sensorial pleasure of food. Guests emerge transformed, embracing a greater awareness of the connection between themselves, other cultures, and the food on their plate.
The Aeolian Islands off the coast of Sicily have a culture of their own, an archipelago of 8 islands clustered in the Mediterranean just north of Sicily. Fascinated by islands, I like to explore how each island expresses itself, out in the wild on its own, with a rich sea life to draw from and the ingredients at hand that have given us the Mediterranean diet — wild plants such as fennel, oregano, rosemary and the cultivated citrus, olive and hot weather vegetables. Their gardens are often protected by rock walls to protect from the wind and ensure a good harvest to put up for the winter.
The morning’s light brought the sight of a smoking, flaming Stromboli, after an overnight sail on a 54 foot Hanse schooner from the island of Procida, which lies off the coast of Napoli. I was traveling with my son and another family, and our captain Antonio. It was a voyage …
“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 …