APRIL/MAY 2019ALEC JACOBSONEDITOR’S NOTE
BY GEORGE!
T
ravel is a curious sort of alchemy that turns questions into quests, ideas
into experiences, and meanderings into meanings. By immersing us in
the unknown, travel helps us distill truths from the world around us—the
places we go, the people we meet, the things we see and eat. This issue, with its
focus on global cultures and cuisines—from tea in China to olives in Italy to pota-
toes in Peru to wild salmon in the Pacific Northwest—is about embracing a spirit
of exploration and infusing our lives with the lessons we discover along the way.
And, like every memorable meal, ourTASTE OF TRAVELissue has a surprise at the
end. Flip the magazine over to find a special section that focuses on city secrets,
weekend getaways, and adventurous escapes for business and leisure travelers alike.
Produced in partnership with theWall Street Journal,these stories are for people
who mix work and play and who end the day with their spirits soaring—swizzle
stick optional. Cheers!—George W. Stone, Editor in ChiefNat Geo
HighlightsSEE ON TVOn National Geographic
Channel, catch series
like Explorer, with globe-
trotting host Phil Keoghan,
and watch for the late July
debut of Gordon Ramsay:
Uncharted, following the
chef as he uncovers culi-
nary secrets in Morocco,
Laos, and more: channel
.nationalgeographic.com.SUBSCRIBE NOW!We inspire our readers
to explore the world with
passion and purpose. For
ideas about where to go
next, subscribe to National
Geographic Traveler at
natgeotravel.com.Your curiosity empowers
our mission. Twenty-seven
percent of our proceeds
support the National
Geographic Society’s work
in exploration, education,
and conservation.27%
MANGIA, MANGIAWith the book Tasting Italy,
a collaboration between
National Geographic and
America’s Test Kitchen,
you can tuck into all of the
country’s regions, includ-
ing Calabria (also in this
issue on page 72). Buy it
at shopng.com/books.Destilería
Andina in
Ollantaytambo,
Peru, makes a
rum-like spirit
called cañazo.APRIL/MAY 2019ALEC JACOBSON
EDITOR’S NOTE
BY GEORGE!
T
ravel is a curious sort of alchemy that turns questions into quests, ideas
into experiences, and meanderings into meanings. By immersing us in
the unknown, travel helps us distill truths from the world around us—the
places we go, the people we meet, the things we see and eat. This issue, with its
focus on global cultures and cuisines—from tea in China to olives in Italy to pota-
toes in Peru to wild salmon in the Pacific Northwest—is about embracing a spirit
of exploration and infusing our lives with the lessons we discover along the way.
And, like every memorable meal, ourTASTE OF TRAVELissue has a surprise at the
end. Flip the magazine over to find a special section that focuses on city secrets,
weekend getaways, and adventurous escapes for business and leisure travelers alike.
Produced in partnership with theWall Street Journal,these stories are for people
who mix work and play and who end the day with their spirits soaring—swizzle
stick optional. Cheers! —George W. Stone, Editor in ChiefNat Geo
HighlightsSEE ON TVOn National Geographic
Channel, catch series
like Explorer, with globe-
trotting host Phil Keoghan,
and watch for the late July
debut of Gordon Ramsay:
Uncharted, following the
chef as he uncovers culi-
nary secrets in Morocco,
Laos, and more: channel
.nationalgeographic.com.SUBSCRIBE NOW!We inspire our readers
to explore the world with
passion and purpose. For
ideas about where to go
next, subscribe to National
Geographic Traveler at
natgeotravel.com.Your curiosity empowers
our mission. Twenty-seven
percent of our proceeds
support the National
Geographic Society’s work
in exploration, education,
and conservation.27%
MANGIA, MANGIAWith the book Tasting Italy,
a collaboration between
National Geographic and
America’s Test Kitchen,
you can tuck into all of the
country’s regions, includ-
ing Calabria (also in this
issue on page 72). Buy it
at shopng.com/books.Destilería
Andina in
Ollantaytambo,
Peru, makes a
rum-like spirit
called cañazo.