Every year Jody participates in a cooking-cycling tour. People like traveling with what Jody jokingly refers to as a “GCC,” that is, a “genuine celebrity chef.” Over the course of 5 – 7 days people bike, visit local restaurants, vineyards and artisan producers of local products, and help prepare a multi-course meal based on the local cuisine with lots of instruction and guidance from Jody. Accommodations are typically cushy. The biking ability of participants ranges from novice to expert and everybody has a great time. People abandon any inclination to count calories (and why would you?) after they experience a day of pedaling about the countryside. Most people return to the US with at least one new discovery–a technique or taste sensation. The top contenders on this trip were peeled tomatoes and rabbit. My own favorite was rouget, small red fish from the Mediterranean, undoubtedly delicious in lots of ways, but I can personally vouch for them sautéed in butter with a little lemon and parsley. Runner up was smoked cod roe, which I’d never even heard of before this trip–creamy, rich, unbelievably good when spread on a fresh baguette.