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Food For Thought: Planning and Packing Vacation Meals
By Robin D. Froman and Steven V. Owen

One of the great advantages of renting a vacation home is having the flexibility to eat meals "at home." In our years of renting, we have come to appreciate the ability to fix breakfast, make up picnic lunches, and create a dinner from local specialties in a well equipped kitchen. We have also encountered a wide range of equipment, supplies, and provisions in villa kitchens. On the whole, privately owned homes seem to be more completely equipped and provisioned (cooking oils, spices, etc.) than professionally managed properties; when you?re making arrangements with the owner, ask for detailed information about the kitchen.

While we enjoy sampling local cuisine, it is often wise to come prepared with food or equipment you may need, from frozen entrees to a few necessary condiments. In particular, the quality and cuts of meat you?re used to will be expensive and hard to find on most islands, so you might want to bring it from home. Before you pack any food, however, inquire about island regulations about bringing in provisions. In some places, you may have to pay a modest duty, but usually food for personal consumption triggers a low duty assessment, if any.

Fall 2001

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