Peggy Markel

Since 1992, Peggy Markel has traversed the Mediterranean and North Africa, from Elban fishing villages and Moroccan markets to the homes of Tuscan artisans and chefs, furthering her own exploration of culture and cuisine. On these journeys, she saw an opportunity to design and direct her own brand of culinary tours in which enjoyment of the present place and moment plays a pivotal role. “When we speak of Slow Travel, we mean that particular experience of letting yourself merge with your surroundings: the pace, customs, mores and style of where you find yourself. It’s really about our willingness to let the world in, and see ourselves a part of it.” For more information about Peggy’s trips and classes, check her web page. For more writing and recipes by Peggy, check her blog.

Sign up for Peggy’s monthly newsletter, to receive stories, videos, recipes and updates in your inbox. Join the PMCA community on facebook for photos and stories from the road.

Latest from Peggy Markel

November 8, 2017

5 Ways to Keep your Seat when you’re ready to Lose It.

September 20, 2017

Any Manly Vegan would Weep over this Dish: Black Quinoa with Miso Zaalouk. {Recipe}

September 1, 2017

Traveling makes us super Vulnerable—but it also gives us Unparalleled Opportunity t…

December 12, 2016

A Quintessential Spanish Dish: Potato Omelette. {Recipe}

November 24, 2016

A Family Tradition: Aunt Sarah’s Dried Apple Pies. {Recipe}

November 24, 2016

Kabocha Squash Stuffed with Wild Rice & Chestnuts. {Vegan Recipe}

October 13, 2016

Delicious, Surprising & a True Taste of Sicily: Sicilian Chocolate & Caper …

September 4, 2016

Pasticciotto Napoletano: Pastry Cream Pie with Black Cherries. {Recipe}

August 4, 2016

No Utensils? No Problem.

June 30, 2016

Lemon Peel Pesto. {Recipe}

March 30, 2016

French Moroccan Fusion: 40 Cloves of Garlic Chicken with Preserved Lemon. {Recipe}

March 29, 2016

Figs stuffed with Chocolate & Pistachio. {Vegan Recipe}

January 31, 2016

How Italy Taught me to Love.

January 21, 2016

Fig & Walnut Tapenade. {Vegan Recipe}

January 4, 2016

Not all Organic Wines are created Equal & How they are finally gaining the Respe…