Bird's eye view photography of trees and body of water, Goway Travel
Adam Hodge

Adam Hodge

VP of Marketing - When he’s not paddling a canoe or drinking copious amounts of coffee, you’ll find Adam talking about some kind of travel plans. He spent a month doing Tai-Chi in China, horse-camped in Mongolia, rode 3rd class trains all over India, tour-guided in Europe, worked in Namibia and surfed in Costa Rica – the travel bug bit this Canadian repeatedly. Food is one highlight of any destination for him, and he’s admitted on a few times to be willing to try just about any food once, and apparently “putrefied shark wasn't that bad”.
Feijoada, Collard greens and orange slices.

Recipe: Brazilian Feijoada Stew

Considered the unofficial dish of Brazil, this hearty yet simple stew is actually an interesting snapshot of Brazilian history, one as old as colonial Brazil itself. The dish has similar variations in other former Portuguese colonies like Angola, Mozambique, and Goa…

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