Eating on the run with Vanguard
As we head into the season of indulging on favorite foods surrounded by family and friends, I’ve begun reflecting on meals I’ve shared with our team in Vanguard. As I’ve gotten to know my colleagues over the years, I’ve fondly begun to associate certain flavors and foods with certain people. I know correspondent Laura Ling digs spicy food and packs beef jerky for every shoot. Producer Lauren Cerre fantasizes about the ultimate savory granola bar. Correspondent Mariana Van Zeller makes a mean omelet and Editor Yasu Tsuji comes to every meeting well armed with Pocky.
Of course, no blog posting about food would be complete without mentioning correspondent Adam Yamaguchi, famous for his intrepid appetite. I’ve had the pleasure of working with Adam on several stories including the infamous Penis Restaurant pod. Adam’s poise under pressure is made even more remarkable if you know the backstory. He wasn’t actually supposed to be the only diner at the table sampling the house specialty. Our field producer had arranged for other men to join Adam so they could discuss the supposed Viagra-esque properties as they sampled the meal. But, at the last minute, those eating companions failed to materialize. As they say, the show must go on and, boy, did it. Adam bravely feasted alone and ended up giving a culinary critique that would have given Anthony Bourdain a run for his money.
There usually isn’t a lot of time to for proper meals when we’re out in the field. Lunch is often a handful of gorp and a sad, melted Cliff Bar. Dinner is whatever bland offerings you scrounge up back at the hotel when you roll in exhausted after a long day of shooting. But, a wonderful exception to the typical shoot fare happened this summer when I went to Italy to produce the upcoming “Cocaine Mafia” with Christof Putzel. I hate to stereotype but it’s absolutely true that Italians take their food very seriously. I remember being in the car when a heated discussion broke out between members of our Italian production crew. Christof and I looked at each other, wondering if something had gone wrong. Did an interview fall through? Were we being threatened? No, it was a matter far more urgent. There was a big controversy over where to get the best pizza in town.

It was a real treat working with Christof, not least of all because he’s a gourmand who loves to share his discoveries of all things good to eat. The afternoon before we left Italy, we tracked down some fresh burrata, a mozzarella cheese with cream inside. I never had it before but I took his recommendation and decided this was one souvenir I’d take back with me. The shopowner warned us, “It must be eaten within 24 hours or else.” Or else, what? I wasn’t quite sure but I took his words seriously. I secured the cheese in a cold-insulated bag and asked stewardesses to stow it in the fridge. Delays upon reaching Dulles made me nervous—it was like traveling with a time-sensitive organ waiting to be transplanted. A close call: a beagle at customs came towards me but then found something more interesting to investigate. I made it to San Francisco but truthfully it took a little bit more than 24 hours. My husband and I decided to risk it and devoured the round of cheese with a nice bottle of red at 2AM. It was an absolutely wonderful way to cap off a successful summer of Vanguard production.
