Trips Are Only as Good as the Food Involved

A Trip Down Memory Lane

Let me take you back to my very first trip to Jamaica—the beginning of my love for trying new foods. This wasn’t just a vacation. It was the adventure that opened my eyes (and taste buds) to a world beyond the Midwest.

It taught me that food isn't just about filling your belly—it’s about experiencing culture, flavor, and fellowship in a whole new way.

Growing Up with Homemade Goodness

I was lucky. Growing up in rural Michigan meant fresh food was part of daily life. We had vegetable gardens, picked berries, and my mom canned everything—spaghetti sauce, salsa, and strawberry jam.

She baked fresh bread and cookies every week. I thought I had it good—and I did—but little did I know what culinary wonders were still ahead of me.

Where It All Began: Jamaica

Years ago (okay, more than I’d like to admit), I went on a mission trip to Jamaica with my church youth group. While most people picture beaches and Bob Marley, I experienced something even better: spices, flavors, and food traditions I had never encountered before.

This trip changed the way I think about food forever.

The First Meal: A Jamaican “Pasty”

Our first stop was a Jamaican fast-food-style place, where I tried my first-ever pasty—filled with curry, Scotch Bonnet-spiced meat, and wrapped in a flaky crust. I’d never had anything like it. That one bite told me my taste buds were in for a wild ride.

Staying at the Waterloo Inn

We stayed at the charming Waterloo Inn. It didn’t look fancy from the outside, but the service and food were five-star. Dinners were served in courses, with cloth napkins and full place settings. It was elegant, thoughtful, and intentional.

For the first time, I experienced food as the event—not just a pit stop between activities.

Discovering “Cock Soup”

Each dinner began with “cock soup,” a spicy, flavorful broth similar to chicken soup—but with heat! At first, I thought it was just hot in temperature, but it quickly became clear that it was packed with spice.

Every bite was deliciously bold. I looked forward to that soup every night. It taught me that spice can be infused throughout a dish—not just sprinkled on top.

Bold, Unforgettable Dishes

Throughout the trip, we tried traditional Jamaican favorites that were brand new to us:

• Oxtail

• Curried goat

• Red snapper (yes, with the head still on!)

• Real rice pudding

• Homemade, straight-from-the-oven cheesecake

One girl in our group loved cheesecake so much, our waiter would save her a slice every night!

A Closer Look: Curried Goat

Goat is becoming more common in the U.S., but this was my first time trying it. Ours was made with neck meat, simmered with the bones for flavor and marinated for 24 hours.

The flavor? Rich and salty—with melt-in-your-mouth tenderness. Tourists often used a side plate for the bones, but locals? They just ate around them!

Red Snapper Without the Tartar Sauce

I grew up eating bluegill with tartar sauce. So imagine my hesitation when we were served escovitch (red snapper) with no sauce in sight!

Turns out, it didn’t need any. Soaked in vinegar, allspice, and Scotch Bonnet peppers, the sweet and tangy flavor stood on its own.

Limeade and Guineps

I had my first limeade in Jamaica, and now I’ll take it over lemonade any day. We also tried guineps—a fruit with a thin skin and jelly-like pulp.

They were tangy, sweet, and fun to eat—though one boy in our group learned the hard way not to eat too many. (Let’s just say the "Jamaican Jollies" are real. 😅)

The Pineapple That Changed Everything

One day, while helping prep snacks for Vacation Bible School, the pastor asked if I had ever eaten all the fruits we were cutting. I said yes… until he handed me a piece of pineapple.

He smiled and said, “You’ve never tasted it like this.”

And wow—he was right. That pineapple was so sweet, juicy, and fresh, it practically melted in my mouth. I’ve never had anything like it since.

Now, when I buy pineapple at home, I let it sit on the counter for a few days. It’s never quite the same, but it gets close. And yes, I tell this story every single time.

Final Thoughts

That trip taught me that food isn’t just about eating—it’s about experiencing. Savoring. Sharing stories.

It shaped the way we cook, serve, and enjoy meals in our home today—slow, intentional, and full of laughter. And I wouldn’t have it any other way.