First, an apology for my absence. I’ve been silent, neglecting my posts, and truthfully, I have missed you all. This year has been one of transformation and growth. One that started this time last year after a trip that sparked the next layer of Gwin’s Tiny Kitchen.
This time a year ago, My family stopped to watch the sunset on the last night of our ten-day safari adventure. I have always believed there is something truly magical when you pause and become still to watch the light disappear, and the dark slowly take over. There is a peace that overcomes you, almost this stillness that slows time. I took that time to reflect on the incredible ten days in Tanzania, not just the safari and animal watching but the interactions along the way with staff at resorts, our guides, and, of course, the chefs. In ten days, I slept within a coffee plantation and was able to pluck coffee berries from the tree. And witness the full cycle of this pale bean to its metamorphosis of a cup of coffee. I made friends with the staff and chefs, learning about their native dishes, and Swalhi slang, and was even sent home with a handwritten recipe. I walked the grounds of one resort and learned about their farming practices and zero-waste efforts. How they used plants to support other plants, all natural pesticides and see their expansion efforts to be a fully sustainable resort. I had a driver stop to pick up marula fruit to show me the fruit known to make elephants drunk and the primary source of Amarula liquor, which we drank the resort out of. And how, in this ten-day journey, all of my senses were engaged in learning and growing a more profound respect for the world around me. At this moment, I wanted to share these experiences with others.
So, with that, I decided to start making culinary trips. Upon my return, I joined up with a local travel agency, Sky High, and took the year to learn the travel industry, connect with vendors, and explore options on my own. During this time, I visited a conk farm in the Bahamas, explored the coast-to-coast culinary scene of Norway with their locals, tried bugs in the Oaxaca-styled dishes in Mexico, journeyed to Bologna to learn pasta-making, drove the Island of Hawaii, talked with farmers and learning their products, all researching and discovering ways to experience the food of the areas.
And with this time, I am excited to announce my first culinary trip to Lisbon, Portugal. I’ll be teaming up with a tour group, Culinary Backstreets, which has a stellar reputation in the food world, and building tours for Milk Street Kitchen and NY Times chefs.
In October of 2025, I’ll be taking a small group of 11 to explore the food powerhouse city of Lisbon. Portugal has been a hidden gem and powerhouse in the “Age of Exploration,” with the major ports for ships returning from the Americas and Africa. This was an epicenter of the spice trade and a port where different cultures mixed and influenced art, architecture, and of course, food! We’ll explore Roman ruins, ports where Christopher Columbus launched his armada and even a sunset toast in the Palace de Pena. And I can’t forget to mention the food. On this culinary trip, we’ll have a hands-on workshop learning the quintessential Portuguese treat, the pastel de nata. Visit a winery that escaped the 19th-century virus that killed most of Europe’s vineyards and talk with the family who still runs it; we’ll visit the last working monastery in Portugal and be treated to a meal prepared by the nuns who still run it. And of course seafood, seafood, seafood. The land of the canned fish will be explored straight from the sea to the tins, along with a visit to local markets. You can visit the Portugal itinerary for a full breakdown of the trip and its costs here.
As mentioned, this is a small group, and space is limited. If interested, email me at lydia@shtravelteam.com, and I’ll send over the registration links.
Unable to join us in Portugal, I also have my Culinary Adventure series at Kitchen Conservatory. I’ll demonstrate a full menu from my travels, sharing stories, travel tips, and so much more. I so hope you can join me! Either in Portugal or in class!
Live your life not counting calories but by counting the memories you make sharing food!
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