Hákarl is an Icelandic fermented food delicacy made from the Greenland shark, which is indigenous to the waters of Iceland. It is traditionally prepared by beheading and gutting the shark and then burying the carcass in a shallow pit covered with sand. The carcass is left to ferment for six to twelve weeks. The flesh …
Ah the pretzel. I am a strong German piece of “bread” in the eyes of some, yet I am so much more. To many of you in North America I come in the form of a bag of chips, dried out and crunchy — something that is offered on plane rides. To me the pretzel …
By all accounts, my partner’s grandmother was a tiny, independent, and generous woman that I would have loved. Proudly bearing the name Francis Minervini Arnone, she remained a Sicilian at heart long after emigrating. A working single mother, she juggled duties to make sure that the culinary part of her traditions remained a priority, and …
In the autumn of 1971 I found myself, on my yearning to travel (Wanderlust), in Munchen, Bavaria, Germany. I was nearly broke and in need of a job. I was lucky enough that this was the year before the Olympics, which was to take place in this city, so they were crying for arbeiters (workers). …
