The 10 Best Vacations for Foodies - United Hub

The 10 best vacations for foodies

By The Hub team

Some people travel to see the sites. Others, like us, go pretty much exclusively for the food. But while the list of culinary destinations around the globe is endless, there are certain places that really are all about eating. Here are ten trips every foodie needs to have on her bucket list.

Colorful macarons in Paris

We Heart It

Paris

Freshly made crepes, flaky croissants and piping-hot baguettes--no trip to Paris is complete without a daily dose of treats from the city's spread of chic cafés, patisseries and bakeries. Order a buckwheat galette with andouillette, ham, cheese and egg from the crepe stand at the Marché Président Wilson. Next up, baguettes, which you'll take with you on your bike ride to the Tuileries. Atthe boulangerie Poilâne, the bread is still baked in an antique wood-fired oven just downstairs. For dinner, you don't want to miss the lamb shoulder--with a bottle of wine, of course--at Au Passage.

Sushi platter in Tokyo

Nick's Pics

Tokyo

Fun fact: Tokyo restaurants have more Michelin stars than anywhere else in the world. And we're talking so much more than sushi. Think steaming bowls of ramen, udon, soba and tonkatsu pork. Order the omakase menu from any stall at the Tsukiji fish market and pound sake with skewers of grilled meat at any izakaya. Queue up early (like, 3 a.m. early) for the best raw fish you've ever had at Sushi Dai. Then, for a taste of the upscale, be sure to score a reservation at the French-influenced Narisawa for nature-inspired dishes by visionary chef Yoshihiro Narisawa.

Marbled jamón ibérico and potatoes in Barcelona

T-Styled Me

Barcelona

This is the land of El Bulli. In the wake of the famous, and now closed, restaurant by chef Ferran Adrià, you'll find no shortage of fresh seafood, sizzling tapas, paella and sangria. See and be seen at Albert Adrià's upscale tapas joint Tickets. Then take an afternoon and sample marbled jamón ibérico, freshly pressed oil from Catalan olives and fresh fish from fourth-generation fishmongers at the stalls of La Boqueria.

Insalata Mista in Tuscany

Tuscany

We all know that Italians take their food and wine very seriously. And while gelato, risotto and Chianti should be part of any trip, for a truly authentic experience, it's best to dig deeper. In Florence, make a reservation at the stylish Michelin-starred Ora d'Aria, and order a heaping bowl of spaghetti with smoked buffalo mozzarella and panzanella. Head to the lively port city of Livorno for torta di ceci, a street food made from chickpea flour that's almost like a tortilla. A short trip to Vicchio lands you at Villa Campestri--the first olive-oil resort in the world, where you can partake in tastings, get an olive-oil massage and eat a multi-course, olive-oil-laden meal, all of which comes from olives grown on-site.

Typical cuisine in BangkokChasing a Plate

Bangkok

Scents of kaffir lime, lemongrass, chile, mint and coconut milk hang heavy in the air here, and the sound of sizzling woks rings louder than temple bells. In Bangkok, street food rivals haute cuisine for top billing, and at the trendy Taling Pling, beef massaman curry is king. For a meal that toes the line between street stalls and high-end eats, go to local favorite Supanniga Eating Room, where you'll drool over the best spicy crab you've ever tasted.

sugar-coated beignets in New Orleans

The Hungry Nomad

New Orleans

Fried-oyster po'boys, shrimp étouffée, spicy crawfish gumbo and jambalaya--these are just a few of the Cajun and Creole must-eats on any trip to NOLA. Go for French-Creole fusion in the French Quarter at Antoine's, Arnaud's or Galatoire's. And don't leave without a least a few (OK, a million) sugar-coated beignets from the world-famous Café Du Monde, which has been serving up these beloved deep-fried fritters since 1862.

 Steamed dumplings, dim sum, barbecued pork buns in Hong Kong

Anakjajan

Hong Kong

The former British colony is beloved for its Eastern flavors tailored to a Western palate. Steamed dumplings, dim sum, barbecued pork buns--we're reaching for our glass of water just thinking about all the salty goodness. Tim Ho Wan is your answer for buns, and, oh yeah, it also has a Michelin star. Head to The Chairman for steamed flower crab and braised bean curd with Chinese mushrooms. Of note: The chef here has banned MSG from his kitchen, so you might as well make it a double order.

Open faced Danish sandwiches in Copenhagen

La Pitanza y Yo

Copenhagen

In 2014, Noma was named the best restaurant in the world, and its chef René Redzepi became something of a food god. You'll be hard-pressed to get a table here, but luckily, the Danish capital has much more to offer in the way of culinary treats. If pickled herring is too fishy for your taste, try a smørrebrød (the fancy Danish word for an open-faced sandwich) from Aamanns instead. We suggest the pork rillett with thyme, mustard, pickled squash and gooseberries. Wash it all down with a few brews from the world-famous Mikkeller Bar.

Classic Moroccan dishes, Harira soup

Plan-It Fez

Fez

With a mash-up of influences (France, Africa, the Middle East), the food in this Moroccan city is nothing short of eclectic. Less touristy and more authentic than Marrakech, the narrow alleys of Fez's medina are lined with colorful spices and clay pots. Learn to prepare classic Moroccan dishes--harira soup, Berber pancakes, tagines--at one of the many cooking classes on offer at Café Clock. Then reward yourself with a meal of salads, tagines and couscous at Maison Bleue.

Classic dish in Oaxaca

Restaurante Catedral

Oaxaca

Long known as a culinary destination, Oaxaca is much more than the fish tacos symbolic of Mexico. Instead, think complex moles, soups, tamales and giant tortillas (or tlayudas). Order the huitlacoche crepes in poblano sauce at the upscale Catedral, and try a pastry cone stuffed with hibiscus flower at the trendy La Biznaga. And OK, you have to at least try fried grasshoppers (or chapulines), a tradition that dates back to the 16th century.

This article was from PureWow and was legally licensed through the NewsCred publisher network.

Shaping an inclusive future with Special Olympics

By The Hub team, July 24, 2020

If your travels have taken you through Chicago O'Hare International Airport anytime since October 2019, you may have had a friendly, caring and jovial exchange with Daniel Smrokowski. Daniel is one of four Service Ambassadors thanks to our ongoing partnership with Special Olympics. This inaugural ambassador program aims to provide Special Olympic athletes employment opportunities within our operation, affording them a unique and meaningful career.

Since 2018, our partnership with Special Olympics has become one of United's most cherished relationships, going beyond the events we take part in and volunteer with. While the plane pull competitions, polar plunges, duck derbies and Special Olympics World Games and other events around the world are a big part of our involvement, the heart of this partnership lies with the athletes and individuals supported by Special Olympics. To advocate for their inclusion in every setting is one of our biggest honors, and we take great pride in the role we play in the organization's inclusion revolution.

Aiding in the success of Special Olympics' mission to create continuing opportunities for individuals with intellectual disabilities, throughout the two-year partnership, United has volunteered over 10,500 hours and donated over $1.2 million in travel to the organization. The impact of this partnership is felt at every level, both at Special Olympics and within our own ranks.

"The Inclusion Revolution campaign, led by our athletes, aims to end discrimination against people with intellectual disabilities. United Airlines has joined in our fight for inclusion, empowering our athletes with the skills needed to succeed and opportunities to contribute their abilities as leaders," said Special Olympics International Chairman Tim Shriver. "United Airlines believes that people with intellectual disabilities should be perceived as they really are: independent, world-class athletes, students, employees, neighbors, travelers, and leaders who contribute to make this world a better place."

Our Service Ambassador program is just one of the many ways Special Olympics has impacted not only our employees, but also our customers. "I see every day how our Service Ambassadors connect with our customers the moment they walk into the airport lobby," said Senior Customer Service Supervisor Steve Suchorabski. "They provide a warm, welcoming smile ad assist in any way they can. To see these young adults hold positions that a society once told them they couldn't is truly the most heartwarming part of my job," Steve continued.

"The opportunity to be a part of the United family means everything to me," Daniel said. "I feel so much pride showing up to work in a Special Olympics/United co-branded uniform, working among such a loving and supportive community. The relationship between these two organizations is truly helping to shape my future while letting me use my gifts of communicating and helping others. Hopefully, I can spend my entire career at United," Daniel added.

In honor of Special Olympics' Global Week of Inclusion in July, we're asking our employees, customers and partners to sign a pledge to #ChooseToInclude at jointherevolution.org/pledge.

And be sure to check out Daniel's podcast The Special Chronicles.

United works with partners to send food to USDA food bank

By The Hub team, July 23, 2020

In collaboration with food-logistics company Commodity Forwarders Inc. (CFI), United moved nearly 190,000 pounds of fresh produce to Guam for the U.S. Department of Agriculture's Coronavirus Farm Assistance Program. This new program was created to provide critical support to consumers impacted by the COVID-19 global pandemic.

A variety of fresh fruits were transported from Los Angeles (LAX) to Guam (GUM) on United's newly introduced, non-stop cargo-only flight – a route added to meet cargo demand during the COVID-19 crisis. The fresh food was repacked in 10-pound cases in Los Angeles, prepared for departure at CFI's LAX location, and flown to GUM by the United team. Through this beneficial partnership between United and CFI, the perishable goods were kept cool during every step of the process and distributed as part of the food bank program in Guam.

"Everyone on our team has worked relentlessly during the pandemic to get critical goods to where they are needed most. Establishing a comprehensive network of cargo-only flights have allowed us to keep the supply chain moving even while passenger flight capacity has been reduced," said Regional Senior Manager of Cargo Sales, Marco Vezjak. "Knowing that we are able to help during these difficult times – in this case the Guam community – is our biggest reward and greatest motivation to keep moving forward."

United is proud to play a role in maintaining the global food supply chain and helping people access the supplies they need. Since March 19, United has operated over 4,000 cargo-only flights, moving over 130 million pounds of cargo.

Jessica Kimbrough named Chief Diversity, Equity and Inclusion Officer

By The Hub team, July 10, 2020

Jessica Kimbrough, currently Labor Relations and Legal Strategy Managing Director, will take on the new role of Chief Diversity, Equity and Inclusion Officer Managing Director.

Jessica assumes this new and expanded position to focus on global inclusion and equity as part of our enhanced commitment to ensure best practices across the business to strengthen our culture.

In this role, Jessica will be responsible for helping United redefine our efforts on diversity, equity and inclusion – ensuring that our programs and approach are strategic, integrated and outcome-oriented, while we continue to build a culture that reflects our core values. She will report to Human Resources and Labor Relations EVP Kate Gebo.

"Jessica's appointment to this role is another critical step our executive team is taking to ensure diversity, equity and inclusion remains a top priority at United," said CEO Scott Kirby. "Given her drive, experience and commitment to champion collaboration and allyship among our employee business resource groups, she is uniquely qualified to take on this position and I look forward to working closely with her."

As Labor Relations and Legal Strategy Managing Director, Jessica worked closely with senior management to create and maintain positive labor relations among our unionized workforce, providing counsel on labor litigation, negotiations, contract administration, organizing issues and managing attorneys who represent United in labor relations. Previously, she served as Labor and Employment Counsel in our legal department.

Jessica has a passion for creating a pipeline of diverse lawyers and leaders, and was honored as one of Chicago Defender's "Women of Excellence" for excellence in her career and civic engagement in 2017. She currently serves as President of uIMPACT, our women's employee business resource group.

Jessica's new role is effective immediately.

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