When I travel, I often judge a city by its street food: the bratwurst in Zurich (served on a golden Bürli roll and slathered with mustard), the buttery crepes fromage in Paris, porchetta sandwiches at markets in small Italian hilltowns, and pretty much anything from a food cart in my hometown of Portland, Oregon. (My latest favorite was the spicy fried chicken breast sandwich—made from Washington state's Draper Valley Farms chicken and topped with organic coleslaw at Cackalacks Hot Chicken Shack.)
But after a long-ago trip to Guatemala, I've become more circumspect when eating food (and drinking "fresh" juice) in certain developing countries. (I have one word for you, my friends: giardia.) So for this month's travel health column in Endless Vacation, I quiz Pok-Pok's Andy Ricker on his tips for staying healthy without sacrificing culinary adventures. (Ricker knows whereof he speaks—he spends several months out of each year sampling the street food in Laos, Thailand, Singapore, Malaysia, and Macau, shopping for ingredients and ideas for his renowned Portland restaurant.) I also interview Dr. Daniel Capliviski, the director of Mount Sinai's Travel Medicine Clinic.
Two tips I always follow myself: take a probiotic such as Culturelle or FloraStor—starting a week before your trip—and avoid tap water and other beverages that don't come from a sealed bottle or can. (Developing countries are the one place I break my plastic water ban—or opt for beer instead of water. Giardia is a very nasty and stubborn parasite—it can take months to get rid of it.)
On another note, if you're gearing up for a summer camping vacation, you might want to consult my spring column on how to avoid—and treat—poison ivy, oak, and sumac. (Treatment suggestions welcome! I'm always looking for effective natural remedies.)