Through constant travel with the band, I fell deeply in love with food on a global scale. Tapas in Barcelona. Nasi Goreng in Jakarta. Everything in Tokyo. I found myself taking 20 minute cab rides to holes in the wall that were rumored to serve the best izakiya, the best sushi, the best banh mi. I had the itch to start trying to cook everything I was tasting. I missed my kitchen so much while touring I built the TasteCase, a portable kitchen I could take on the road with me. I stocked it with a convection oven, induction burners, a sous vide machine, a stand mixer…the works. With the TasteCase on board I prepared meals for the band, crew, fans and friends from parking lots, backstage lots, and too many seedy alleys to count. While a tremendous amount of work and logistics (try finding a grocery store within walking distance of a music venue, then balancing your musical commitments with preparing a meal for 12!), I found great joy it what I was accomplishing.