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Surf, Travel Inspire Recipes In ‘First We Surf, Then We Eat’

Photo of Ono Poke Bowl from

Credit: Bill Schildge

Above: Photo of Ono Poke Bowl from "First We Surf, Then We Eat" by Jim Kempton.

Jim Kempton, author of the cookbook, "First We Surf, Then We Eat," in an undated photo.

For lifelong surfer Jim Kempton, there’s nothing better than a solid day of surfing followed by a good meal.

Kempton, once the editor of Surfer Magazine, has traveled to more than 40 countries in search of the best surf. Along the way, he collected dozens of recipes, from mariscada soup in El Salvador to Balinese beef satay and Peruvian quinoa-honey shrimp.

Those recipes are part of Kempton's new cookbook, “First We Surf, Then We Eat,” which he’ll be speaking about at Warwick’s in La Jolla on Tuesday.

Kempton, who is also president of the California Surf Museum in Oceanside, discusses some of his favorite meals and the stories behind them Tuesday on Midday Edition.

We're sorry. This audio clip is no longer available. A transcript has been made available.


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