There are three kinds of kosher travelers:
1. Those that head to big cities with lots of kosher restaurants.
2. Those that visit all-inclusive kosher resorts.
3. Those that shlep their own food cross country. These are the Hoi Palloi. AKA: us.
The thing about bringing food on the road is that it’s not nearly as daunting as it sounds. We’ve got it down to a science. We pack a bunch and buy a bunch at groceries on the road. Then we eat totally awesome food for a week at the same cost as the food we would have eaten at home. This makes vacations significantly less expensive, and instead of sitting with whiny kids in restaurants, we grill out at park or campsite while they play in the Great Outdoors.
Here’s what we do:
1. Buy cheese, meat and fish at home.
2. Bring the essentials: Cooking oil, ketchup, mustard, mixed spices, vinegar or lemons, marshmallows for roasting and pancake mix that only requires added water.
3. Pack utensils: Grilling gear, grill, a basic propane stove (if you’re camping) and pots (if you bring the stove) and a sandwich maker
4. Buy the rest on the road: cereal, snacks, bread, produce, etc.
This year, I was patting myself on the back when I prepped the fish before I froze it. I put each one in a foil packet all ready to grill each night.
A TYPICAL DAY’S MENU
Breakfast: Cereal and milk; coffee and pancakes, cooked on our propane stove
Lunch: Pizza and veggie burgers that I had made and brought frozen; grilled cheese and pasta with marinara, cooked on our propane stove
Dinner: Grilled everything!–hot dogs, hamburgers, chicken sandwiches, shish kabobs, corn, potatoes, zucchini, green peppers, etc. And of course, roasted marshmallows and loads of local fruit