Kosher Traveler Tips

General tips for keeping kosher while traveling.

Bring instant oatmeal

Bring kosher packaged instant oatmeal from home. It is warm and filling and will set you up for a good day. Be sure to bring a stash of paper hot cups, too.

Travel with a small cooking kit

Skip the Tradition Instant Soups! When on a longer trip, I travel with:

1. a small electric burner (it may be carried in carry-on baggage on the plane — and don't forget a plug adapter!);
2. a small lightweight pot;
3. little baggies of salt, pepper and spices;
4. a spork;
5. a bowl;
6. a cleaning sponge and a small baggie of dish soap.

Many foods, such as pasta and rice, can be bought without certification — see e.g. the CRC list of products that need no hashgachah.

Ideas: pasta cooked with tomatoes, zucchini and spices makes a filling, healthy travel meal. Poach or hard-boil some eggs. Stir-fry vegetables using extra-virgin olive oil.

Lodging

For the first few days of a trip, I'll bring cold or frozen food from home, such as empanadas, blintzes, stir fry, and cheese (cheddar is particularly hardy).

• Rental apartments are the easiest for cooking.
• When staying at a hotel, choose one where the room includes a mini-fridge. If there's no mini-fridge, don't hesitate to ask the hotel reception to store food for you. I've done this multiple times, and never been refused. It's also convenient when the hotel room has a hot water kettle, but if it doesn't, ask the hotel staff for a kettle or hot water.