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Cheese people: Anne Saxelby of New York City

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Anne Saxelby’s story is a journo’s dream and has therefore been told many times. But hey, don’t stories become alive that way, by being told again, and again, and again? So here we go… A beautiful young woman from the Chicago suburbs moves to New York City to study art, and subsequently works at galleries and as a museum intern. However, none of these so glamourous sounding things really appeal. The art world seems too precious to her. So she has a rethink, and decides to swap paintings and sculptures with cheese and wine. » Weiterlesen…

Eating Germany VII: a report on my Beyond Bratwurst talks at some US colleges

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For all of you who wonder if I ever return to my desk in Berlin: yes, I will! But at the moment I’m still on the American east coast, proudly showing my new book around while giving talks at Hamilton, Ithaca, Cornell, NYU… It is an immense pleasure and honor to meet so many students willing to listen and learn when I tell them about German cheese, history, national identity, and we then taste some of those Alpine beauties together. » Weiterlesen…

Cheese places: Formaggio Kitchen in Cambridge/Massachusetts, USA

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When I first came to Cambridge/MA in 2009 it was for a seminar on reading old cookbooks as historic sources, given by the amazing food scholar Barbara Ketcham Wheaton (she is doing another one in June this year – go by all means!!) at the Schlesinger Library. It was an intense, studious week which has left all kinds of lasting impressions on me, not the least very good friends and a home away from home at the end of beautiful, posh Brattle Street. » Weiterlesen…

Riesling and more at the Dr Frank estate on Keuka Lake/Finger Lakes, NY

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Here I am, touring Upstate New York talking to students at various colleges about the joys of real cheese, book writing and German history – it’s an honor to be able to gently push some of you guys into a direction you might not have thought existed before we met!  Reminds me of the affinage process, when cheeses are gently guided to mature into something the cheese“maker“ has done a lot to get to, but can never be totally sure will happen in the end. Takes a lot of listening and attention and dedication, in both cases. All this to say that I’ve been in total cheese mode, with wine down the priority list, to :“stuff to drink and enjoy“ » Weiterlesen…

Eating Germany VI: sweet, tiny Nordseekrabben aka brown shrimps

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We call them crabs, but to be correct, these tiny pinkish brown creatures are shrimp, fished by specialized boats in the North Sea. As a kid, on the rare occasions my parents took my two younger brothers and me to a restaurant, I would invariably order a shrimp cocktail. » Weiterlesen…