For many veterans, the transition from military service to civilian life is complex. For service-disabled veterans, that transition can be even more demanding—physically, mentally and emotionally. Few individuals embody that journey, and the possibility beyond it, as visibly as Noah Galloway.
A former Soldier wounded during the Iraq War, Galloway sustained life-altering injuries in 2005, losing his left arm and left leg after an improvised explosive device explosion. His recovery was neither immediate nor straightforward. Like many veterans adjusting to trauma, he experienced periods of isolation and personal struggle after returning home.
Rebuilding Strength
What distinguishes Galloway’s story is not simply survival, but what followed. In the years after his injury, he gradually re-engaged with fitness—not to return to who he once was, but to redefine himself. Without standard physical symmetry, he adapted movements, relearned balance and rebuilt strength from the ground up.
His approach focused less on performance and more on persistence. Over time, that mindset evolved into a broader mission centered on resilience and recovery.
National Platform
Galloway became a visible advocate for veterans’ health and wellness, particularly for those navigating life with disabilities. His work extends beyond personal achievement. He regularly participates in veteran-focused fitness initiatives, community outreach programs and events supporting recovery and reintegration.
His national profile expanded significantly following his appearance on Dancing with the Stars, where he competed using adaptive techniques. While the program introduced him to a broader audience, it also highlighted capability in spaces where disability is often underestimated.
Importantly, Galloway continued his advocacy long after the television spotlight faded.
Veteran Advocacy
Today, Galloway remains active within the veteran community through nonprofit partnerships, speaking engagements and wellness initiatives focused on physical and mental resilience. His message is not built around exceptionalism, but around possibility—encouraging veterans to take incremental steps toward recovery and stability.
His story resonates because it operates on multiple levels. It is a narrative about resilience, but also about identity and purpose after profound disruption. For many service-disabled veterans, that process involves navigating both visible and invisible challenges, from physical injuries to mental health concerns.
Ongoing Mission
Galloway’s continued presence in the veteran space reinforces an important distinction: his impact is not tied to a single achievement or moment of public recognition. Instead, it is defined by sustained engagement—showing up for the community, contributing to conversations surrounding recovery and demonstrating that rebuilding is an ongoing process.
In a culture that often treats transformation as a finished product, Galloway represents something more realistic and enduring. His work continues to show that resilience is not a destination, but a daily commitment.
We all already know this: Italy is a beautiful country with extensive history and dramatic scenery and yet what keeps us coming back (and we’ve visited both on-land trips and via Windstar cruises from summer to winter) is its culinary and vinophile traditions (among others). It’s no coincidence: Windstar’s decade-long partnership with the James Beard Foundation puts that same regional, chef-driven approach onboard, too. Whether the dishes are familiar or not, an Aperol Spritz cocktail, pictured above, simply doesn’t taste the same at home as it does at a sidewalk cafe in Taormina.
Whether you’re planning your first trip to Italy — or considering a repeat visit — here are 15 of our favorite dishes to try, ranging from north to south and in between. Did we miss your own special dishes? Drop us a note in the comments.
At a Glance: 15 Italian Dishes by Region
#
Dish
Region
Course
1
Homemade Regional Pasta
Nationwide
Primo
2
Authentic Gelato
Nationwide
Dolci
3
Cappuccino and Espresso
Nationwide
Digestivo
4
Ossobuco
Milan, Lombardy
Secondo
5
Risotto
Northern Italy
Primo
6
Pesto alla Genovese
Liguria
Primo
7
Polenta
Milan, Turin, Venice
Contorni
8
Florentine Steak
Tuscany
Secondo
9
Ragù di Cinghiale
Tuscany
Primo
10
Ribollita
Tuscany
Primo
11
Spaghetti alla Carbonara
Rome
Primo
12
Truffles
Tuscany, Umbria, Piedmont
Primo/Secondo
13
Margherita Pizza
Naples
Primo
14
Bottarga
Sicily
Antipasto
15
Arancini and Supplì
Sicily & Rome
Antipasto
How to Read an Italian Menu: Antipasto, Primo, Secondo & More
Italians eat meals differently than Americans might be used to — restaurants offer several courses with much smaller servings. You can choose something from each course or select what looks best to you. Regardless of your method, an Italian menu will likely look like this:
Antipasto: Antipasto or antipasti are the appetizers. Here you’ll find salads, cheese plates and many local appetizers.
Primo: This menu section houses the pasta dishes or first courses. If you are going to Italy for pasta, remember this word, as Italian restaurants organize their dishes by course over category.
Secondo: The second-course section contains meats and seafood. These selections will include all types of meat, including regional dishes you can only find there.
Contorni: If you want a side, look to this section. You’ll find offerings similar to those in the antipasto section, like cheese platters, salads and more.
Dolci: After dinner, your waiter might give you an additional, smaller menu with a list of desserts. Enjoy options like cannoli, gelato and tiramisu.
Digestivo: Your dessert menu might also have a digestivo section with drinks that Italians use to help them digest. Here you’ll find espresso and liquors, including limoncello, grappa, amaro, cynar, amaretto and sambuca. They’ll often come in a shot glass, and the preferred drink will vary depending on the region.
Vino: Did you know that Italy has 20 different wine regions? Perhaps most famous is Tuscany, which is full of outstanding regional wine and many restaurants across the country will partner with local vineyards to bring you excellent house selections. And visits to other parts of the country, such as Sicily, the Veneto, Campania, Puglia, and Friuli-Venezia Giulia (among others)!
15 Traditional Italian Dishes and Drinks to Try
With Italy’s rich food culture, Italians eat everything from pasta to seafood to rich meat dishes. Each region has unique dishes for you to try, ensuring you always have something tasty to eat. The country has many famous foods, from prosciutto di parma and olive oil to lasagna and gelato. However, knowing what to look for on the menu can help you find the best Italian cuisine, especially if you are unfamiliar with the language.
In Italy, Christmas meals feature rich pastas./Shutterstock
A trip to Italy wouldn’t be complete without trying some fresh, homemade pasta. Many restaurants make their pasta in-house and offer famous regional dishes that you simply have to try there. Trying regional pasta is a great way to connect with that area’s culture while having the best food there is to offer. Some regional pasta includes:
Tagliatelle: These long, thick pasta strips originated in the Emilia-Romagna region, host to the city of Bologna. You can find them with truffle or bolognese sauce. This dish is a must if you see it on a western Italian menu.
Tortellini: Also hailing from Bologna and Emilia-Romagna, tortellini is another classic you must try. You can find them stuffed with cheese or meat and in various dishes, from bolognese sauces to soups.
Orecchiette: Translating to “little ears,” this round pasta hails from the Puglia region in southern Italy. Puglia restaurants typically serve it with broccoli, so look for this on the menu for an authentic pasta dish.
Gnocchi: While you can find gnocchi all over Italy, it’s a must if you’re visiting Rome. The Romans make these heavenly soft potato dumplings fresh on Thursdays and serve them in various ways to fit your tastes.
Pici: A staple of the Tuscany region and Florence, pici is similar to spaghetti but thicker. You can find it served with meat sauces and dishes, where it can soak up and complement the dish’s rich flavors.
2. Authentic Gelato
Windstar President Chris Prelog is a huge advocate for Italy’s gelato
How is gelato different from ice cream? Food and Wine tells us this: “gelato has a lower milk fat content than ice cream, usually 4 to 9 percent, yielding a softer, denser texture and smaller ice crystals. That’s a result of the base, which typically includes less cream and more milk, as well as a slower churning process that introduces less air into the final product. The base generally does not include eggs, but it can. Gelaterias also keep their cases at a warmer temperature than most ice cream shops, which contributes to gelato’s silkier texture. Although there’s no legal standard for gelato in the U.S., the Italian government requires a milk fat content of at least 3 percent.”
Some signs of a homemade gelateria include:
Colors: Authentic gelato places will have natural flavor colors over bright, colorful batches. Pay attention to flavors like mint and pistachio, which are often dyed to appear more appetizing.
Containers: Gelaterias that ship gelato in or store it will use big open containers. The gelato will often sit up high for travelers to see through the glass. A homemade batch will sit in a closed metal container to keep it fresh and protected.
Finding a local gelateria can help you find some of Italy’s best food. If you want to eat like the Italians, try hazelnut or pistachio. Stracciatella is another classic Italian flavor with a vanilla base and small chocolate chips spread throughout.
3. Cappuccino and Espresso
In Italy, espresso and cappuccino are meant to be enjoyed at very distinct times of the day.
While many cultures celebrate their premium coffee, nothing beats Italian cappuccinos and espressos. You’ll seem more like a local in Italy by knowing when to order which.
Cappuccino is a morning drink similar to Americans’ morning coffee. Italians brew them at the perfect temperature so that you can drink them immediately. On the other hand, espressos are a digestive drink that Italians have after dinner or in the evening. You’ll find them on many menus alongside desserts or other digestive drinks.
Favorites You’ll Find in Northern Italy:
4. Ossobuco (Milan)
For another meat option, consider ossobuco. This dish comes from Milan and the Lombardy region in the north of Italy. Ossobuco is a bone-in veal shank slow-cooked in a meat broth with vegetables and white wine, resulting in a rich, tender, juicy meal. Many restaurants serve it with polenta or risotto.
Because of how long it takes to cook ossobuco, you might only rarely find it on menus. Be sure to treat yourself to the experience if you come across it, especially in Lombardy.
5. Risotto (Northern Italy)
Traditionally thought of as a rice dish produced in northern Italy, the combination of superb recipes and top-notch crops of rice are being explored by chefs from Palermo to Turin.
6. Pesto alla Genovese (Liguria)
Pesto, typically made with fresh basil, is one of the most popular Italian pasta sauces./
Pesto, best known in the region of Liguria (home to Genoa and Portofino) is a favorite pasta sauce, using crushed fresh basil, garlic, pine nuts and Parmesan cheese. If you’re a purist, you use a mortar and pestle to carefully grind the ingredients so as not to bruise them.
Beyond pasta, pesto makes a great sandwich spread and a cocktail dip.
7. Polenta
Polenta is another historical peasant dish many restaurants continue to serve in Italy. While you can find it all over the country, it originated in northern parts of the country, including Milan, Turin and Venice. Polenta is a starch dish commonly made from finely ground corn that takes many forms, from mush to fried slices.
This Italian food is exclusively a side dish. You’ll commonly see it paired with rich meats with plenty of sauces. You’ll often find it during the colder months because of its popularity alongside warmer comfort food.
Favorites You’ll Find in Central Italy
8. Florentine Steak (Bistecca alla Fiorentina)
Florence is the home of many rich dishes and drinks, and Tuscany is a popular destination for visiting vineyards and tasting traditional dishes. Florentine steak is a thick t-bone cut fresh from cows raised in Tuscany. The Florentines favor a high cut with lots of muscle, giving the steak an excellent flavor. Pair it with a house red wine for an authentic Tuscan meal.
When ordering this steak, know that it’s only available very rare. Many restaurants prepare it by cooking it for a few minutes so the outside sears, leaving a soft, rare middle that melts in the mouth. While restaurants also often charge by the steak’s weight, its thickness makes it perfect for two people to share.
9. Ragù di Cinghiale — Wild Boar Ragù (Tuscany)
If you like meat sauces and lasagna but want to try something new, ragù di cinghiale is the way to go. This traditional Tuscan dish is easy to find in Florence and features a wild boar sauce. The animal is common in the region, ensuring a rich, fresh meal you can’t find anywhere else in Italy.
Because of its thickness, many restaurants in Florence pair the cinghiale sauce with pici or thicker flat pasta like pappardelle. The pasta and sauce can be heavenly when you find a place that offers house-made pasta. Order a house red wine to complete the experience.
10. Ribollita (Tuscan Bread Soup)
While many travelers go to Italy for pasta, the country has a wide variety of foods for you to enjoy while visiting. Ribollita is a Tuscan vegetable soup. It was historically a peasant meal, rich in local, in-season vegetables that the lower class could easily access. Today you can still find it full of recent harvests, making it common in the fall when Italian farmers are picking their crops.
Instead of meat, ribollita uses bread to thicken and flavor the soup. It’s savory and hearty, and many Italians choose it on chillier days to help them warm up.
When traveling in Tuscany and Florence, it’s common for restaurants to list ribollita as a first-course dish along with pasta courses.
11. Spaghetti alla Carbonara (Rome)
When in Rome, eat as the Romans do. The capital city is home to many famous Italian dishes, including carbonara. Typically served with spaghetti, carbonara is a sauce made from eggs, pecorino cheese, cured ham and black pepper. Many Roman restaurants serve it with fresh pasta as their house special.
If you want to find the best carbonara in Rome, ask the locals or go off the beaten path. Trastevere is a neighborhood in Rome famous for its restaurants and Italian cuisine, making it a great place to start if looking for a good carbonara. The brightly colored buildings and draping vines add ambiance to your meal when eating outside.
12. Truffles (Tartufi)
Truffles, a type of mushroom that grows in Tuscany, Umbria and Piedmont, are some of the best foods to eat in Italy. These regions often train dogs and pigs to sniff out truffles to use in traditional dishes.
Truffles have a unique smell that gives dishes a distinctive taste and draws avid food-lovers to them. You will often find them over pasta or in sauces, especially in the fall, when they are more common.
Favorites You’ll Find in Southern Italy & Sicily
13. Margherita Pizza (Naples)
If you find yourself in Naples, you must try traditional Margherita pizza. This Campania city considers itself the birthplace of the classic dish that became popular when Queen Margherita visited in 1889. This pizza has a simple tomato sauce topped with fresh mozzarella and basil leaves. Now Naples is famous for its various pizzas, including the Margherita.
When ordering pizza in Italy, be sure to translate any Italian ingredients beforehand. Pepperoni translates to peppers in Italian — expect to receive a pizza topped with green or red vegetables when ordering a pepperoni pizza.
14. Bottarga (Sicily)
Bottarga is a traditional Sicilian dish made from the roe of gray mullets, which Sicilians will salt, press and air dry for months to create a savory, smokey flavor.
Restaurants buy and serve their fish fresh for the best tastes you can find. You will often see bottarga shredded or sliced over pasta. Restaurants will often pair it with lemon juice or olive oil because of how the flavors mix.
15. Arancini and Supplì
While the thought of Italian food might conjure images of sipping wine at elegant outdoor restaurants each night, street food is popular and tasty in Italy. Arancini and supplì are two types of fried rice balls from different Italian regions. You can find these great to-go appetizers at market stalls, restaurants and bars.
Sicilian arancini have a distinct triangular shape, making them easy to hold and carry around. Most places will fill them with ragù sauce and cheese, though you might have the option to add vegetables like peas, mushrooms or eggplant.
Supplì are from Rome. They have an oblong pill shape and contain tomato sauce and mozzarella instead of ragù. The cheese usually melts, pulling apart when you split the supplì in the middle. Supplì are standard antipasto options in Roman pizzerias.
Frequently Asked Questions
What’s the difference between gelato and ice cream?
Gelato has less milk fat, less air churned in, and is served slightly warmer, giving it a denser, silkier texture than American ice cream.
Should I order a cappuccino or an espresso in Italy?
Cappuccino is a morning drink; espresso is what Italians order after a meal, in the evening, as a digestivo.
How is an Italian menu structured?
By course, not category — antipasto, primo, secondo, contorni, dolci, and digestivo, rather than starters/mains/dessert.
Read more about Italy
Whether it’s your first visit or you’re an expert, check out our recent blogs on crafting a magical Italian experience in the Mediterranean:
One traveler discovers why winter in Venice offers surprising perks.
In the village of Portofino, on the Italian Riviera, we share our favorite food and drink.
Emiko Davies is one of our favorite Italian culinary experts (she’s also considered top notch when it comes to Japanese cuisine); we love her blog on all things cuisine-related.
What is it like to cruise a classic Mediterranean voyage in winter? We loved it. Here’s our story.
Curious how small ships get you into ports the big lines can’t? Here’s our guide.
Fried rice is a takeout classic because it’s easy, filling, delicious, and inexpensive, which is everything I want from a meal made at home, too! I love making Vegetable Fried Rice at home because it saves me money and gives leftover rice and any odds and ends in my fridge a second life. Think of this recipe as a simple base you can customize with whatever vegetables, proteins, or toppings you have on hand. It’s always satisfying, it’s FAST, and it helps me stretch my grocery budget a little further!
“YUM! Wonderfully satisfying and savory, and so versatile – I’ve made this with everything from leftover roasted broccoli & sweet potato to a package of frozen mixed veggies. Anything goes, really, as long as you have about 2 cups of veggies total. Firm tofu (cooker or uncooked) also makes a great, protein-rich addition.”
Rose
My Method for Great Fried Rice
Fried rice is traditionally made by stir-frying cooked rice in a wok with ingredients like meat, seafood, vegetables, and eggs, then seasoning everything with a savory sauce. But you don’t need a wok or any hard-to-find ingredients to make great fried rice at home. My recipe here is most definitely an American adaptation, which I make in a regular skillet with affordable ingredients from the grocery store. It’s an easy place to start if you’ve never made fried rice before!
Because a skillet has less surface area than a wok, I cook the eggs, vegetables, and rice separately before combining them at the end. This gives each ingredient enough room to cook properly and makes the process easier to manage. Garlic, ginger, soy sauce, and toasted sesame oil give the rice plenty of savory flavor, and the vegetables and eggs make it filling without adding much to the cost. Once you know the basic method, you can adjust it to fit whatever vegetables you have or add your favorite protein. I love adding chicken when I have some on hand, so be sure to try our easy chicken fried rice next!
Recipe Success Tips
Prepare everything before heating the skillet. Fried rice cooks quickly. I always peel, chop, measure, and whisk everything before I turn on the heat. Cut the carrot and bell pepper into small, similarly sized pieces so they cook evenly in the short time they’re in the skillet. Having everything ready also means nothing is left sitting over the heat while you search for the next ingredient!
You don’t need a wok for this method. Woks are wonderful for stir-frying because their large surface area makes it possible to add lots of ingredients without overcrowding. A frying pan has less room, but I make up for that by cooking the eggs, vegetables, and rice separately, then combining them at the very end. Giving each ingredient direct contact with the hot skillet helps the vegetables cook evenly, the rice heat through, and the eggs stay tender.
Keep the skillet hot, but watch for scorching. I use medium heat for the eggs, then increase it to medium-high for the vegetables and rice. You should hear a steady sizzle as the ingredients hit the skillet. Lower the heat slightly if the garlic or ginger starts darkening quickly. And don’t worry if the rice sticks a little before the sauce is added. The soy sauce and toasted sesame oil will help loosen it as you stir!
Add the sauce toward the end and adjust it to taste. Adding soy sauce after the rice is hot allows the grains to fry before extra moisture goes into the skillet (which helps prevent soggy egg fried rice!). Stir until the grains are evenly coated, and taste before adding more because the saltiness of soy sauce can vary by brand. I keep this base recipe simple, but you can add almost any vegetables, cooked protein, sauce, or crunchy topping you have on hand. I’ll share some of my favorite add-ins below!
Use Leftover Rice for the Best Results!
Cold, leftover rice is my not-so-secret trick for making GREAT fried rice at home. Using rice that’s been cooked and completely cooled (preferably overnight) is the best way to keep your rice from turning out clumpy or gummy. As the rice cools, its starches firm up and the surface becomes drier, helping the grains stay separate as they absorb moisture from the sauce and vegetables without becoming overly sticky. It’s why this recipe is one of my favorite ways to use up leftover rice!
If you don’t have rice left over from the day before, I have a workaround for you. Cook 1 cup of white rice to make about 3 cups cooked rice, and spread it into a thin layer on a baking sheet or wide baking dish. This releases heat and moisture much faster than leaving it in a deep container. Refrigerate the rice until completely cool before using to help replicate the firmer texture of day-old rice.
Prepare the vegetables before hand so they’re ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.
Lightly whisk the eggs in a small bowl. Heat a large skillet over medium. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate.
There should be a good amount of oil left in the skillet. Turn the heat up to medium-high. Add the diced carrots and stir and cook for about two minutes. Next add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the garlic, ginger, and cooked and cooled rice to the skillet. Stir and cook for about 2 minutes, or until the rice is heated through.
Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
Add the eggs and vegetables back to the skillet with the rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.
*Use a neutral cooking oil that can handle medium-high heat, such as vegetable or canola oil. The sesame oil is added later for flavor rather than for stir-frying.
**For reference, 1 cup of uncooked rice makes approximately 3 cups cooked. I use long-grain white rice as it’s a great budget-friendly option, it cooks up fluffy, and the grains separate easily, but jasmine or brown rice will also work. Make sure the cooked rice is completely cool before starting.
***Soy sauce varies in saltiness between brands. Regular or low-sodium soy sauce will work. I recommend tasting the finished rice before adding any extra.
****Toasted sesame oil has a deeper, nuttier flavor than regular sesame oil, but either will work here. If you already have regular sesame oil, there’s no need to go buy another bottle!
Want to double this recipe? Adjust the number of servings in the recipe card, and the ingredient amounts will automatically update for you. I’d cook it in batches so the ingredients still have enough contact with the hot skillet.
How to Make Vegetable Fried Rice Step-by-Step Photos
Gather all of your ingredients.
Prep your vegetables: Mince 2 cloves of garlic and mince or grate about 1 tsp fresh ginger. Peel and dice 1 large carrot and 1 red bell pepper. Slice 4 green onions, separating the tender green top half from the firm lower half, and measure out 1 cup of frozen peas.
Cook the eggs: Lightly whisk 2 large eggs and heat a large skillet over medium heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the surface. Add the eggs to the skillet and gently scramble until cooked through. Remove the scrambled eggs to a clean bowl or plate.
Stir fry the veggies: There should be quite a bit of oil left in the skillet after removing the eggs. Turn the heat up to medium-high. Add the diced carrot to the skillet and stir fry for about two minutes. Next, add the bell pepper and the firm white ends of the sliced green onion. Stir fry for about a minute more. Lastly, add the frozen peas and stir fry just until heated through. Remove the vegetables to a clean bowl or plate.
Fry the rice: Break up any large clumps in 3 cups of cooked and cooled rice. Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the minced garlic, ginger, and rice. Stir and cook for about 1-2 minutes, or until the grains are mostly separated and the rice is hot throughout. Don’t worry if the rice sticks slightly to the bottom of the skillet. The sauce will help loosen it as you stir.
Add 3 Tbsp soy sauce and 1 Tbsp toasted sesame oil to the rice. Fold the rice and sauce together until the rice is evenly coated in the sauce.
Combine all ingredients: Add the vegetables and eggs back to the skillet. Turn the heat off and stir to combine, allowing the residual heat to reheat everything through.
Finish and serve: Top with the sliced green ends of the green onions and you’re done! Give it a taste and add extra soy sauce or sesame oil to fit your taste buds. Enjoy!
What Else Can I Add?
Here’s my favorite part. This simple vegetable fried rice is a blank slate for all sorts of add-ins, whether that’s more vegetables, a protein, a different sauce, or a crunchy topping! Readers have told us they rarely make this recipe the same way twice, so take a look through your refrigerator and freezer before buying anything extra!
More vegetables: Corn, broccoli, mushrooms, bean sprouts, green beans, cabbage, edamame, kimchi, and frozen mixed vegetables (no need to thaw) all work well. Cut larger vegetables into small pieces so they cook quickly. I’d also swap them for some of the listed vegetables instead of piling everything into the skillet.
A satisfying protein: Shrimp, ham, chicken, beef, pork, sausage, and firm tofu can turn this fried rice into an even more filling meal. Cook and season your protein separately, then stir it in at the end so it doesn’t overcrowd the skillet or overcook. If you’re using tofu, my soy-marinated tofu is a great place to start.
A little sweetness: One reader shared that they added fresh pineapple, and I think that sweet, juicy flavor would be delicious with the salty soy sauce and nutty toasted sesame oil!
More sauce or heat: Oyster sauce adds a deeper savory flavor. I also looooove sriracha, so I almost always drizzle some of that over my bowl. Chili crisp or red chiles are also easy ways to add heat. Start with a small amount and taste before adding more.
Something crunchy: Finish each bowl with cashews, peanuts, sesame seeds, or crispy fried onions. Crushed up dried ramen noodles are also a fun topping!! These give the tender rice and vegetables a little more texture. Add them at the end to keep them crunchy.
What do you add to your vegetable fried rice? Let me know in the comments below!
Serving Suggestions
This vegetable fried rice recipe makes about 5 cups total, or four 1¼-cup servings. I usually serve one full portion as a light main dish, especially for a quick lunch or when I’m using it for meal prep. If you want something more filling, pair it with air fryer tofu or add one of the proteins mentioned above.
This rice also works well as a side dish, of course! Plan on about ½-¾ cup per person when it’s part of a larger meal, which will stretch the recipe to about 8-10 servings. Serve it with crispy vegetable egg rolls or orange chicken for an inexpensive takeout-inspired dinner at home. I also think it would be a fun addition to a family-style meal because everyone can customize their portion with extra soy sauce, sriracha, chili crisp, or sesame seeds as needed!
Storage & Reheating
Let the fried rice cool, then transfer it to shallow, airtight containers and refrigerate it within two hours of cooking. Leftovers will keep in the refrigerator for 3-4 days, which makes this recipe a GREAT option for meal prep! I like to divide it into individual portions so they cool quickly and are easy to reheat.
Meal Prep
You can portion the finished rice into airtight containers and refrigerate it for lunches over the next 3-4 days. If you’re packing it with a cold side (I like Thai cucumber salad or another fresh veggie like edamame beans or sugar snap peas), use divided meal prep containers so you can remove those before reheating the rice.
Reheating
Sprinkle about 1 teaspoon of water over each serving before reheating. This creates a little steam and keeps the rice from drying out. Cover loosely and microwave until heated through, stirring halfway. You can also reheat it in a lightly oiled skillet over medium heat. Leftovers should reach 165°F before serving.
Freezing
Divide the cooled rice into individual portions and freeze it in airtight, freezer-safe containers for up to 3 months. Keep in mind that the vegetables can be much softer after thawing. Thaw it overnight in the refrigerator, then reheat as directed above.
Love Fried Rice? Try These Recipes Next:
My Kimchi Fried Rice adds tangy, spicy kimchi for a bold way to use up leftover rice and vegetables.
The rooftop lounge and expansive terrace at JW Marriott Residences Reston Station with sweeping views of Northern Virginia. Photo: Christopher Spillman
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JW Marriott Residences Reston Station features an impressive resident lounge including designer seating and a fully equipped catering kitchen, board room, and multiple outdoor spaces. Photo: Christopher Spillman
2. World-Class Hotel Services
When prospective homeowners are looking to find the perfect place to settle, hotel-branded communities are a great choice to consider, as they often give residents access to a higher quality of service that hotel guests receive.
“We are seeing highly discerning buyers respond to the unique combination of private residential ownership coupled with luxury hotel-level services,” said Chris Masters, Partner at McWilliams Ballard. “ JW Marriott Residences Reston Station is setting a new standard for luxury and represents a level of quality that is truly unmatched in this market.”
These services can include a dedicated staff for homeowners, a 24/7 concierge, and a la carte services including housekeeping, in-residence dining and catering, valet parking and laundry services. With every detail taken care of, homeowners have more time to explore interests and work towards their goals in their next phase of life.
Hotel services that make the everyday convenient. Photo: Trejo Studios
For those focused on low-impact movement, walking on a treadmill or spinning on a recumbent bike allow for joint-friendly cardio. Light weight training or bodyweight exercises are great options for joint-friendly strength training. Access to personal fitness training can additionally take the stress out of maintaining one’s physical health.
While this is an amenity that is rarely offered in many buildings, high-end communities like JW Marriott Residences Reston Station, or similar hotel-branded properties often offer a la carte services seldom found elsewhere.
The state-of-the-art fitness center at JW Marriott Residences Reston Station combines scenic views with ample fitness equipment. Photo: Christopher Spillman
Finding the Perfect Luxury Living Experience
While many communities offer amenities, few provide the independence, convenience, and security of a luxury, hotel-branded condominium. For those seeking an elevated lifestyle, amenity-rich, experience-driving living is the clear choice. Discover JW Marriott Residences Reston Station when you are ready to begin your home search and experience an unparalleled standard of living.
August 12, 2026 … With September just weeks away, individuals and organizations are making plans for September Is Healthy Aging® Month, now in its 34th year.
This year’s theme, “Curiosity Has No Age Limit,” celebrates the role curiosity can play in helping us stay engaged, keep learning, discover new interests, and continue exploring what comes next.
Founded in 1992, September Is Healthy Aging® Month was created to draw attention to the positive aspects of growing older and to encourage adults to take greater responsibility for their physical, mental, social, and financial well-being.
The 2026 theme recognizes curiosity as a powerful force for living a fuller, more engaged life. Whether learning a new skill, exploring a different perspective, trying a new activity, traveling to an unfamiliar destination, or simply asking more questions, curiosity helps keep us connected to the world around us.
“Curiosity is not reserved for the young,” said Carolyn Worthington, founder of September Is Healthy Aging® Month and publisher of Healthy Aging®. “It is one of the qualities that keeps life interesting, meaningful, and rewarding at every age. Curiosity encourages us to learn, connect, grow, and continue discovering new possibilities throughout our lives.”
Worthington created September Is Healthy Aging® Month to inspire adults to take stock of their health and life goals in a realistic and positive way.
“September was a natural fit,” Worthington said. “It is a time when many people are ready for a fresh start—a grown-up version of the back-to-school season. It also provides an opportunity to focus on the positive aspects of growing older in addition to May’s Older Americans Month.”
Since its founding, September Is Healthy Aging® Month has received numerous local, state, and national proclamations recognizing its value. In 2021, a unanimous U.S. Senate resolution formally recognized September as Healthy Aging® Month, helping bring additional attention to the importance of healthy lifestyles, lifelong learning, and personal growth throughout adulthood.
Research has shown that lifelong learning, social engagement, physical activity, and maintaining a sense of purpose can contribute to overall well-being and quality of life. The 2026 theme encourages individuals, organizations, healthcare providers, community groups, libraries, senior centers, employers, and educators to promote activities that stimulate curiosity and foster continued growth.
Ten Ways to Celebrate “Curiosity Has No Age Limit”
1. Learn something new.
Take a class, attend a workshop, watch a tutorial, or explore a subject that has always interested you.
2. Explore your community.
Visit a museum, park, historic site, restaurant, or neighborhood you’ve never experienced before.
3. Try a new physical activity.
Consider walking, pickleball, yoga, tai chi, swimming, dancing, or another activity that challenges you in a positive way.
4. Read outside your comfort zone.
Choose a book, magazine, or article on a topic you know little about.
5. Connect with people of different generations.
Meaningful conversations across age groups can offer fresh perspectives and new ideas.
6. Embrace technology.
Learn how to use a new app, device, or online tool that can enhance your daily life.
7. Pursue a creative interest.
Write, paint, photograph, cook, garden, craft, or make music simply for the joy of learning.
8. Ask more questions.
Curiosity begins with a willingness to wonder and explore.
9. Revisit an old dream.
Consider a hobby, destination, skill, or goal you’ve always wanted to pursue.
10. Say yes to a new experience.
Growth often begins when we step outside familiar routines.
Organizations can use the poster as a centerpiece for September programs, health fairs, workplace wellness activities, library and community displays, educational programs, and other Healthy Aging® Month events.
Additional resources and ideas for participating in September Is Healthy Aging® Month are also available through HealthyAging.net, with more information being added as the September observance approaches.
Individuals and organizations are encouraged to share their activities, events, and ideas throughout September and help spread the message that curiosity, learning, growth, and new experiences have no age limit.
The official poster and educational materials are produced and distributed by Educational Television Network, Inc. (ETNET), the nonprofit educational partner of September Is Healthy Aging® Month.
German U-boats operated along the American East Coast in the first half of 1942 with something close to impunity. Merchant ships loaded with fuel and supplies bound for the war in Europe were being torpedoed within sight of beachgoers in New Jersey and the Carolinas.
Featured image: Running a small business serving women is a joy! / Photo by thanyapatm from Envato
And some insight into how websites work
We’re often asked by our readers how they can support JourneyWoman. We’re grateful for that question — it shows us just how much you care.
Here’s how, along with some context on what we believe.
You may not realize it, but websites are not free to run. It costs thousands of dollars each month just for JourneyWoman to exist. We pay for a website manager, a website hosting service, antivirus/spam software, photography licensing, cybersecurity insurance, website software and many other things too detailed to mention.
Most websites make at least half their revenue from digital advertising (these are the ads that appear automatically on a digital property like a website or app).
However, we’ve taken a different approach.
On our website, you won’t find any flying ads, videos or pop-ups from companies you’ve never heard of. Why? Because we think it disrupts the reading experience. It makes it hard for a reader to finish articles. And it devalues the hard work our writers have put into sharing their first-hand, inspiring stories with you.
Do you know how websites make money?
When a website has digital advertising, it means that you make that website money every time you visit it, or click on a website article, because it means your eyeballs are on their ads (this is called views). Even if the ads just fly by, that website is still making money from your views.
If you happen to click on the ad and purchase a product, the website makes even more money. This is why many websites write such provocative headlines with no real substance, just to get you to visit and then click. Websites with thousands or millions of views make a lot of money from digital advertising.
One example is CNN. With 150 million unique global visitors monthly, CNN generates an estimated $10 million to $30 million+ per month entirely from digital advertising, according to Forbes.
We chose purpose over profit
However, at JourneyWoman, we made a decision NOT do this early on, because we respect you, the reader. We think there is nothing worse than trying to read an article with various ads flying by, or pop-up videos that disrupt the reading experience.
As a result, there is no digital advertising on our website. When you see a banner ad on our website, we designed it ourselves so that it’s relevant to you, our reader. This means can trust that the articles on our site are written with a purposeful intent to inspire, educate or provoke a discussion. Not to sell you products we don’t use.
Of course, other website owners will tell you that ‘digital advertising is the way it has always been done’, and that we’re crazy not to embrace it, but we try to play by our own rules, even if it makes things a little more challenging. We’re up for it.
Everything on our site is recommended by women
JourneyWoman has always been a place where we share products and services that we use or are recommended by our readers and community. For over 30 years, we’ve curated thousands of recommendations from women through our Facebook group, email tips and conversations, which are shared throughout the site and in our newsletters.
We are also very careful about the companies we recommend. Two years ago, we stopped actively promoting Amazon, except where there is no alternative, and switched to Bookshop.org and other platforms to support small, independent businesses. In most cases, we link any product recommendations right through to the seller, versus a third-party. (See our Amazon Alternatives article from 2025 here).
What does it cost to run JourneyWoman?
Without digital advertising, we must be very creative to find other ways to support our small business. Make no mistake – while JourneyWoman has the ethos of a non-profit, we always been a business, since 1994.
However, websites are becoming increasingly expensive to run. Running a website in Canada is extremely costly (and we have two, including our Women’s Travel Directory). Most of our operational costs are in US dollars because of global consolidation.
As you can see, most of our costs go into producing editorial, including paying our writers, our website designer to lay out articles, licensing photography, our email platform (we pay for each email to be stored), producing our podcast and travel costs for our own independent travel. Running our website includes an incredible array of software, hosting services, and many other things (about 30% of our overall cost). We also invest in marketing and social media to amplify our editorial. Like any business, we have operational costs like bookkeeping and insurance. We donate regularly to non-profit associations including The Ally Group Foundation (anti-human trafficking) and The Period Purse, as well as a scholarship for wmnsWORK to support entrepreneurs.
Most of our costs are to produce editorial and run our website / JourneyWoman
Behind the scenes: our team and our writers
As a Canadian-based company, we hire Canadians to help run our small business. We run JourneyWoman with a small team of passionate, dedicated women who manage our website, social media and marketing. Several have been with us for years, like Stephanie, our website manager, who works tirelessly to bring you a smooth, seamless website experience and recently introduced a new ‘mega’ navigation to help you explore our site even more.
While some websites use AI-generated articles or hire paid influencers, we believe in the authority and credibility of professional travel writers, while making sure we are representative of you, our readers. Although it may look glamorous, travel writing is A LOT of work — not only do we travel to many remote places around the world, we research, write, edit, take photographs, fact check and interview sources to make sure our articles are of the highest quality. JourneyWoman pays 28 freelance travel writers, all covering various aspects of the travel experience, from small ship travel to adventure travel, midlife reinvention and more. We also compensate our speakers for their expertise at our webinars and events.
So how do we make money?
Since we don’t make money from digital ads, we’ve had to be creative. We do have ads on our site, bur we design them all ourselves, to make sure they are relevant, with appropriate imagery of women over 50.
We could charge a membership fee for our editorial, or put up a firewall. But that has never been JourneyWoman’s way. We believe that all women should have access to information to stay safe while travelling, regardless of economic situation.
Last year, we introduced our first paid newsletter, Smitten, which curates practical travel tips from women and features inspiring women from our community. Smitten is issued every other Monday. You can subscribe to it for about $4 a month here.
This year, we expanded our publishing efforts with our new monthly ‘Ageless Adventuress” travel podcast, thanks to our sponsors and partners. It has been so popular that we’re hoping to do it more often, if we’re able to get financial support from sponsors. Like websites, podcasts aren’t free either – there are costs for recording, editing, production and marketing.
Our main revenue source is our Women’s Travel Directory, which is the only Diretory of its kind in the world. Originally started by JourneyWoman founder Evelyn Hannon over 20 years ago, we’ve expanded this to include more than 150 women-owned and led businesses from around the world. And it’s growing quickly, with all the momentum on women 50+ travel.
We interview and vet each business, which pays an annual membership fee depending on the size of their business. Smaller businesses pay a nominal fee, and larger ones pay more.
We also create campaigns for our partners to help them strengthen their brands, through editorial, mailings, social media, contests and trips. All sponsored campaigns are marked clearly and explained in our disclaimers at the end of any articles. We don’t write about trips we haven’t been on or places we haven’t travelled to.
We promote our partners’ trips to you on our website, our HOT FLASH emails and on social media. We also organize special trips for JourneyWoman readers with exclusive discounts from some partners, like our annual trip to see the Northern Lights with Hurtigruten. We make a small amount of commission on some trips, but not all, which helps us cover our costs.
With Carolyn Ray’s background in consulting, we also offer research and advisory services to larger companies to create real change for solo women and women 50+. We help them develop new products for solo women or all-women experiences (like Aurora Expeditions’ first women-only cruise to Antarctica, which we helped design and launch). We find it very fulfilling to be changing the travel industry on behalf of our readers, and value your participation in our surveys.
We also work with some tourism boards to help them understand what women 50+ are looking for in their countries. We aspire to work with more destinations on making travel more inclusive for all, as we’ve done with Spain for several years.
Another first…. our Places to Stay Directory
Last year, in response to survey feedback from you, our readers, we added a new “Places to Stay” section, featuring hotels and accommodations to our Directory. This includes hotel reviews from our writers, unique accommodations and a form where women can share their recommended hotels in a searchable directory.
We built this from scratch ourselves, because nothing existed at the time.
Women can share, search and find women-friendly hostels, monasteries, vilas, and more. When you book a hotel using our site, we earn a small commission at no cost to you, from booking.com or Expedia, but you must book in that moment, or we lose any commission.
Expanding our Women’s Travel Directory with TourRadar
We don’t book or operate tours, so this year, we announced a groundbreaking partnership with TourRadar to extend this Directory onto a booking platform so that it’s even easier for you to find, compare pricing across companies and book travel. This partnership offers women unprecedented access to the best possible pricing and experiences while supporting our Directory partners. This site simplifies the process by showing women all the companies at a glance, with the same pricing and discounts they have on their sites.
We make a small amount of commission on any trips sold (usually around $100 per trip), which helps offsets our work developing the site with TourRadar. As you may know, most travel agents make between 10-20% on trips sold, so our return is far less.
To help destinations become safer and more inclusive for women, we also work with tourism boards on marketing campaigns. This is particularly exciting because these campaigns are based on research and insights from you, our readers, through surveys or polls on our Facebook group, and our own experiences.
One recent example of this is our “Solo in Spain” campaign, which features JourneyWoman reader feedback. More recently, we negotiated an exclusive offer for JourneyWoman readers with the Parador hotels in Spain.
We have more countries asking us to help them which is wonderful.
How can you support JourneyWoman?
As a small business, JourneyWoman has been funded mostly through individual efforts, primarily with funds from our CEO Carolyn Ray, who has invested her savings in building and maintaining our website, hiring a team to service our readers and partners and expanding our services. Our goal is not to be a large business, but we do need to make enough money to support our team and the services we provide.
If you want to help us continue into our fourth decade, here are FIVE easy things you can do:
1. Recommend us to your friends: JourneyWoman has always relied on word of mouth. Women recommending us to other women. The biggest thing you can do, which costs nothing, is to share JourneyWoman with your networks and friends and invite them to join our mailing list at JourneyWoman.com – it’s free!
Then, participate. Comment on our articles. Subscribe to our YouTube channel Or join our thriving Solo Travel Wisdom group on Facebook to get inspired and find first-hand tips. Raise your questions, issues and concerns. Your voice matters to us. Many of our articles, ideas, tips are from our readers. We simply can’t exist without you.
2. Choose to travel with the small businesses in our Women’s Travel Directory. All of these tour companies, hotels and travel advisors are vetted and interviewed by our team and pay a low annual fee, once approved, to be in our Directory. Usually, you can deal directly with the CEO of a woman-owned business who values your support. Make sure you tell them you heard about them on JourneyWoman and use our exclusive codes for perks. Visit our Directory here.
3. Use the links on our site to purchase products or book travel experiences: You may see links in articles or banners that say “click here” for companies like Booking.com, Trainline or Eatwith. When you’re booking a hotel or train, click on these links, as it provides us with a small commission from the company at no cost to you. These links only work for a few hours or days so come back when you’ve decided to book and click on them again.
4. Use our TourRadar platform to book trips. When you book a trip on our JourneyWoman Directory on TourRadar, you are getting the same pricing as on that company’s website but with additional benefits that allow you the flexibility to hold or inquire about trips. Look for our name, logo and red bar across the top and book trips there and we receive a small commission at no cost to you. Find it here.
We also have a bi-monthly solo travel tips subscription newsletter called Smitten, which has exclusive discounts, curated travel tips and features a JourneyWoman reader in every issue. Smitten is about $4 a month (for two issues) and helps offset the need for digital advertising. You can subscribe here.
If none of this appeal to you, you can make a one-time or recurring contribution, which will be used to fund our non-profit partnerships with The Period Purse (period poverty), Ally Foundation (human trafficking) and wmnsWORK (scholarship for LGBTQ+ and women entrepreneurs). You can do that here.
As the world’s first solo travel resource, JourneyWoman is best known as an award-winning website that inspires women to travel through our editorial. But we also want to help make travel safer and more inclusive for all. Together, we can shift the narrative, create change and show mature women that they are seen and valued. Thank you for being a part of our community and our movement. We see you. We value you. We love you!
A growing number of older adults are looking beyond their home country for the next chapter of life — not just for a lower cost of living, but for a different climate, pace, and sense of adventure. But turning that dream into a smooth, sustainable reality takes more than a plane ticket.
In the latest Healthy Aging® Magazine issue, Gerald Hogg, author of The Retire in Thailand Handbook 2026— and who spent more than 50 years traveling the world as a chef before retiring to Thailand in 2017 — walks through what every prospective expat should think through before making the leap. From navigating visa and residency requirements to budgeting realistically for housing, healthcare, and everyday life abroad, he covers the practical groundwork that turns a big move into a good one.
He also gets into the parts people tend to overlook: how climate feels different when you’re living in it year-round instead of just visiting, how to weigh healthcare access and insurance coverage, and how to prepare emotionally for the distance from family and familiar routines. Drawing on his own experience — and now 13 published books on the subject — Hogg offers a grounded, first-hand perspective for anyone weighing a life overseas.
Whether you’re seriously planning a move or simply curious what it would take, this is a smart place to start.
Coast Guard forces have suspended a search some ten days after a vessel with nine people on board went missing in the Hall Islands, Federated States of Micronesia (FSM).
Original content owned & copyrighted by Green Global Travel.
Let’s say you’re in a new country, thirsty, and faced with a common traveler’s dilemma: Do you buy a plastic bottle of water, which is ultimately destined for a local landfill, or do you risk drinking the tap water and getting an upset stomach?
The allure of a factory-sealed bottle feels like a simple, safe solution to a complex problem.
But with each purchase, you risk contributing to plastic pollution and blemishing the pristine natural landscapes likely you’re traveling to see.
To help you navigate your water worries when you travel, this guide will empower you with the knowledge to make smart and sustainable choices.
When we’re talking about it being unsafe to drink tap water abroad, it’s not because the water is inherently “dirty.”
The issue is that the water in different regions of the world may contain very different microorganisms, and is often treated to different health standards.
Your body is accustomed to the water you drink at home, but it may not be equipped to handle these new bacteria, viruses, and parasites.
Even water that looks and tastes clean can carry invisible pathogens that cause a range of health problems, from mild cases of traveler’s diarrhea to more serious illnesses like E. coli and Giardiasis.
North America- Canada, United States Europe- Andorra, Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Greenland, Iceland, Ireland, Italy, Liechtenstein, Luxembourg, Malta, Monaco, Netherlands, Norway, Poland, Portugal, San Marino, Slovenia, Spain, Sweden, Switzerland, United Kingdom, Vatican City Asia- Brunei, Hong Kong, Israel, Japan, Singapore, South Korea Oceania- Australia, New Zealand
While an increasing number of countries provide visitors with safe drinking water, travelers should exercise caution in many parts of the world, where water treatment standards differ from those to which their bodies are accustomed.
In large parts of Asia, Africa, and Central and South America, it is generally recommended to avoid drinking the tap water to prevent waterborne illnesses.
This is often due to aging infrastructure, less consistent treatment protocols, or potential contamination from agricultural runoff.
Note that this is not an exhaustive list, and conditions often vary within a given country from cities to rural areas. But as a general rule, you should plan on using a purification method or drinking factory-sealed bottled water in many destinations, including:
North America- Mexico Africa- Egypt, Morocco, Nigeria, Kenya Asia- China, India, Indonesia, Thailand, Vietnam, Cambodia Central America- Belize, Guatemala, Honduras, Nicaragua South America- Brazil, Colombia, Peru, Bolivia, Ecuador
But remember, this caution should also extend beyond drinking water. Travelers should avoid ice in drinks (which is likely made from tap water). You may also want to refuse salads and uncooked vegetables that may have been washed in tap water and use bottled water to brush your teeth.
When in doubt, we always opt for a reliable purification method or a factory-sealed bottle of water!
You don’t have to purchase an endless supply of single-use plastic bottles when you’re traveling to a destination where the tap water is questionable. In fact, there are several ways to treat or purify contaminated water effectively while on the go!
Boiling
Boiling is the most effective method for killing all types of pathogens. Simply bring water to a rolling boil for one minute (or 3 minutes at altitudes above 6,500 feet). The main drawback is that it requires a heat source and time and won’t remove sediment.
Water Filter
A good portable water filter is an excellent tool for removing bacteria and parasites. Look for an “absolute” pore size of 5 microns or smaller. Filters are convenient and don’t change the taste of the water, but they may not remove viruses. Verify the strength of your filter against common contaminants in the area.
Ultraviolet (UV) Light
UV purifiers are high-tech devices that use ultraviolet light to destroy the DNA of bacteria, viruses and other pathogens, rendering them harmless. They are incredibly quick, often treating a liter of water in 48 to 90 seconds, with no chemicals or change in taste. They are easy to use but require batteries and are only effective in clear water, as sediment can block UV rays.
Disinfection
Chemical disinfection, such as iodine or chlorine tablets, are an inexpensive and lightweight way to purify water. They are effective against most pathogens, but they can leave an unpleasant taste and may not kill all parasites.
Purifying your own water has an impact that extends far beyond your own health. The massive environmental problem caused by single-use plastics is something everyone can work to reduce.
On average, only 9% of the world’s plastic waste is properly recycled, while 22% is improperly handled.
Given that the average U.S. citizen produces roughly 290 pounds of plastic waste each year, these staggering numbers represent an urgent need to do better by the planet.
Starting as fossil fuels and releasing carbon emissions for production, the plastic bottles you purchase end their short lives in landfills, where they can take centuries to decompose, or in our oceans, where they harm marine life.
When you use a reusable bottle and a purifier, you consciously reduce your carbon footprint.
With a little preparation, you can protect your health without harming the planet.
By understanding the risks, knowing where the tap water is safe to drink, and equipping yourself with the right tools, you can travel with confidence.
Make a “water plan” part of your pre-trip checklist, right alongside booking flights and packing your bags.
Before your next trip, invest in a reusable water bottle and a purification method that suits your travel style. It’s a small step that can make a big difference for your health and the future of the planet! –by Alex S. Morrison
