JOURNEYS is a continuing series on the Pilgrim Pouch Peregrinations blog and features interviews with Camino walkers, writers, artists, travelers, & other creative seekers met in my wanderings. Guests are asked 5 questions that reflect adventures & discoveries on their unique life journeys.
My guest today is traveler & chef extraordinaire Lynne Bess from San Diego, California. Lynne was born & raised in Hawaii with 3 siblings & extended family on the island of Maui. Her family roots originate in Okinawa & Kumamoto, Japan, and she grew up following Hawaiian & Japanese traditions. Foods such as fish & poi and sushi & teriyaki were often on the table.
Lynne’s adventurous spirit brought her to the ‘mainland’ where she went to college in Los Angeles & San Diego. Her career path led to working in the telecommunications industry for AT&T, which required traveling around the U.S. Vacations with her husband Joe & their sons, Jarrod, Jonas, Joshua, & Joey, were spent exploring California & visiting family in Hawaii. She also hosted a Japanese high school exchange student, & a trip to Japan with her mother Sumiko included meeting relatives in Okinawa & touring other regions.
Left: Lynne in traditional Japanese formal dress
Now retired, Lynne & Joe have traveled in recent years to the Panama Canal, China, Europe, & various spots around the country. Travel experiences encompassed having high tea in London, staying at a Tuscan villa, & walking along the Great Wall of China.
When home in San Diego, Lynne keeps busy having fun with grandchildren Tatum & Talen & creating Japanese dishes for all the family, including daughters-in-law Michelle & Rhianna. Japanese language classes have helped to improve her speaking skills, & watching international cooking shows inspire new taste treats to make. She & Joe enjoy taking furry family members Ivy & Sadie to “dog beach” & watching them play in the ocean.
Lynne & Joe are long time family friends. Dad taught & coached basketball with Joe at Ramona High School, & Lynne introduced Mom to Hawaiian hospitality during a vacation there. Dad & I have savored Lynne’s culinary creations at their lovely home, & we’ve spent many hours talking travel, food, culture, & plans for the next adventure.
Right: Lynne & Joe exploring the scenic Arcadia National Park near Bar Harbor, Maine
Lynne, you grew up in paradise, “The Aloha State.” What would you recommend seeing in Maui for first-time visitors, and where would you recommend going for traditional Hawaiian food?
Maui’s white, sandy beaches offer all the water sports including snorkeling, surfing, paddle boarding, fishing, or just plain relaxing on the sand. Take a break from the sun and drive up to 10,000’ Haleakala to see the sunrise; it’s an inspiring experience with awesome views of Maui below. There’s lots of hiking trails, hidden waterfalls, and lagoons.
For those interested in history, check out the small museums that offer a look back at Hawaii’s multi-ethnic culture, beginning with the days when Hawaii was a still a kingdom of Polynesian descendants. The coming of New England missionaries and subsequent sugar cane industry brought in Chinese, Japanese, Portuguese, & Filipino laborers and many others who contribute to the diverse culture of Hawaii.
Some restaurants offer Hawaiian delicacies of kalua pig (roasted whole underground), poi, & haupia (coconut pudding). Hugely popular is poke (a raw fish preparation) & variations can easily be found in markets & restaurants. Hotel luaus are an expensive but entertaining option to get a sampling of Hawaiian foods, but they’ll also include a fusion of Asian & Western dishes.
Above: While in Hawaii Lynne orders pork belly buns, another popular dish on the islands; the buns are steamed & garnished with pickled radishes & green onions.
During travels in Japan you met with your mom’s Okinawan cousins along with visiting the main cities of Tokyo, Osaka, and Kyoto. Were there any cultural surprises, and what did you learn about Japanese cuisine?
We happened to be on the island of Okinawa when there was an international reunion of Okinawan emigrants and their descendants from all over the world, including the U.S. and Europe. To my surprise, many were from Peru, Brazil, and Ecuador. Okinawa’s poor economic conditions in the late 1800s and early 1900s forced many young people to seek their fortunes abroad. So it was quite interesting to see so many Okinawan faces speaking Spanish or Portuguese as their first language.
Regarding Japanese cuisine, I was impressed with how important the pursuit of culinary perfection was. Many restaurants specialized in only one type of Japanese cuisine and some chefs dedicate their entire careers to becoming masters of their culinary art. They strive to perfect their sushi or ramen or grilled unagi (freshwater eel) or shabu-shabu (hot pot); the list goes on and on.
In Kyoto Lynne photographed the Golden Pavilion, which is Japan’s most known temple & a World Heritage Site. The top two floors are covered in pure gold leaf that represents the shrines inside.
You & Joe have visited many historical sites in your world travels. Which sites impressed you most, & are there any regions seen you want to further explore?
There are so many places that immediately come to mind. Standing in Stonehenge’s circle at dawn was a spiritual experience. Climbing the Great Wall of China, seeing the Terracotta Army at Xi’an, and floating down the mighty Yangtze River was a dream come true.
Domestically, a cross country Amtrak train trip reminded us that America is ruggedly beautiful with wide open spaces. The two week long trip culminated with a search for fall colors in Connecticut, New Hampshire, and Maine that did not disappoint.
Future destinations include Angor Wat in Cambodia, Singapore, & Vietnam. A photo safari in Tanzania is hoped for.
Lynne was amazed at the immensity of the Terracotta Army exhibit in Xi’an, China. This 2,000 year old archeological treasure was discovered in 1974; only a portion of the life-size soldiers & horses has been excavated.
Culinary experiences have been an important part of your travels. Which meals were the most memorable, & what particular dishes were your favorites?
Pig’s knuckle in Budapest, foie gras in Paris (ate it every day), jumbo udon in Kyoto, soup dumplings in Shanghai and Peking duck in Beijing are favorite culinary memories!
We also love to try Michelin starred restaurants where we can because of the unique and delicious offerings. So far, we’ve managed to do this in Prague, Budapest and London and hope to experience many more.
Lynne & her mom Sumiko stopped for a tasty sightseeing snack of roasted corn near Mt. Fuji.
These past few months you & Joe have been venturing out more as pandemic restrictions ease. Where have you gone locally, and what are travel plans for 2022/23?
We embarked on a 10 day road trip through Arizona and New Mexico to finally visit the Southwest. No crowds at all, people weren’t really venturing out yet. Tombstone was fun and of course, a Texas sized steak dinner in El Paso was a must. The Carlsbad Caverns were amazing, what a natural treasure it is (personally, a desired destination ever since I learned about the Caverns in my 4th grade class on Maui; we listened to weekly radio travelogues on all the national parks). Santa Fe was as artsy as I expected and Sedona more spectacular than imagined.
We’re planning a family trip to Japan for our 50th anniversary; this will be a first for my children and grandchildren. My former Japanese exchange student Kumi is now in her 40’s with a family of her own, so we’re looking forward to seeing what her life is like in Tokyo.
Alaska in the fall is also on the docket, hoping to scratch off seeing the Aurora Borealis in Fairbanks.
Above: Lynne posed with Joe, son Jonas, & her sister Brenda by the visitor center at Saguaro National Park during their Southwest adventure last spring. Below: In England visiting Stonehenge
