Breaking Borders: Rwanda Pictures
Journalist Mariana van Zeller and chef Michael Voltaggio travel to Rwanda, where they receive a history lesson on the country’s 1994 genocide. Together, they experience the culture, people, food and wildlife of Rwanda.
Gorillas in the MistRoger Amani, a guide at Volcanoes National Park, leads local fixer Ayubu Kasasa, Michael Voltaggio and Mariana van Zeller to the Umubano ("friendship") group, a family of 13 mountain gorillas led by a silverback named Charles. It is, without a doubt, one of the most popular stops in Rwanda. 960 1280
Women Drummers of Ingoma NshyaAn ensemble of drummers called Ingoma Nshya, which consists of Hutu and Tutsi women, performs for Michael and Mariana. It’s their official welcome to Rwanda. Ingoma Nshya promotes female empowerment, renewal and Hutu-Tutsi reconciliation. 960 1280
What's for Dinner?Taro with chips and guacamole, one of the many dishes that Michael has prepared for the final meal. Other dishes include a pork shoulder smoked with cigar leaves, Michael’s take on a Cuban sandwich, fried snapper and paella made out of pasta with a coconut shrimp stock. 960 1280
Breaking Borders: Cuba Pictures 16 Photos
Breaking Borders: Kashmir Pictures 11 Photos
Chevy 1955 Bel Air and Sonoran Hot DogsMichael (Voltaggio) is obsessed with classic American cars. In fact, he owns this exact same model — a Chevy 1955 Bel Air. He wanted to drive it down to Arizona, but since we had to make sure he actually arrived in time for the shoot, we decided to rent one instead. Our first stop was a truck that sells the famous Sonoran hot dogs, which Michael insisted we eat several feet away from the car so as not to get it dirty. That whole morning, I felt like we'd been transported 60 years back in time! 960 1280
US-Mexico $2 Billion Border FenceI've been reporting on border and immigration issues for years, but this was the first time I got to see the $2 billion border fence from above. Border Patrol says it's been effective in preventing the movement of illegal goods and people from Mexico into the US, but opponents call it a boondoggle. They say that all it does is drive immigrants to more dangerous (fenceless) terrain, which means more deaths along the border for those pursuing a better life for themselves and their families. 960 1280
Mountain MinutemenIn Arizona, we spent a few hours one night with members of the Mountain Minutemen, a group of armed men and women who camp out in the desert, hunting for illegal border crossers. This man asked us not to show his face or reveal his identity, but the leader of the group, Robert Crooks, was one of our dinner guests on the episode. 960 1280
ShawarmaDelicious Middle Eastern spices are infused into either lamb, chicken, turkey, beef or veal, and then the meat is slow-cooked for nearly 24 hours to create shawarma. The most popular ways to eat shawarma are in a gyro or with flatbread (aka taboon bread). Find shawarma at countless places in Jerusalem, including Hamarosh and Moshiko. 960 1280
FalafelThe falafel, made of fava beans and/or chickpeas (aka garbanzo beans), is extremely good and healthy. It's normally topped with a variety of ingredients, including tahini, cucumbers, tomatoes and more. Almost always sold alongside shawarma, falafel has found its way to the West, quickly becoming a go-to for a quick meal in large cities such as New York City and Washington, DC. 960 1280
RugelachThis gem is made of yeast-leavened, sour cream or cream cheese dough that’s filled with some of the sweetest combinations around: raisins, walnuts, cinnamon, chocolate, marzipan, poppy seeds or fruit preserves. When in Jerusalem, try rugelach at the popular Marzipan Bakery. 960 1280
A tasty treat similar to its Italian cousin, the pretzel, beigeleh (or ka'ak in Arabic) is rolled-up dough covered in sesame seeds and served with an herb packet of za'atar for dipping. Beigeleh is sold on the streets in the Christian and Muslim quarters of Jerusalem's Old City.
Related: Jerusalem's Dome of the Rock
MusakhanIncredible flavors, along with a tasty bird, top a piece of taboon bread for musakhan. Cardamom, black pepper, olive oil and onions — to name a few of the ingredients — make this dish very tasty. Enjoy it from vendors in the Muslim Quarter or at Philadelphia Restaurant in East Jerusalem. 960 1280
HummusUsually served with taboon bread, hummus consists of ground chickpeas (aka garbanzo beans) with sesame seeds, olive oil, lemon and garlic. The Middle Eastern staple comes with almost every dish. New twists on traditional hummus include adding eggplant, sun-dried tomatoes, figs, spinach, feta and countless other combinations. 960 1280
SachlabSachlab, a pudding-drink made from a certain orchid plant, is served hot and enjoyed with coconut shavings, nuts and cinnamon. If you're up for trying something new, sample sachlab at the 24-hour Mifgash HaSheikh café. 960 1280
Served a variety of ways (e.g., shawarma), lamb is a staple meat in Jerusalem. Enjoy it slow-cooked at Darna, a fine-dining Moroccan restaurant in Jerusalem.
Related: Moroccan Goat Tagine