In our almost 18 years together, the prominent German food brand has not only become a reference for my husband but he has also learned to slowly pronounce the name with its consonant cluster, Doc-tor Oet-ker, without stumbling, which is not so easy for an American. Continue reading
In my two decades in the United States, I have not associated with any German clubs nor attended any folksy events like Oktoberfest, which for many Americans epitomizes German culture. Not for me. I am not even a beer drinker, as I described in a previous blog post.
The quality of German bread, or the lack thereof, made headlines again in Germany this year, and the bread baking trade was not amused. In early November the weekly Der Spiegel ran an article about the growing number of passionate home bread bakers, a type of counter culture to the rapid disappearance of small family-owned bakeries, the growing number of bakery chains, and supermarkets offering bread at dumping prices (I wrote about this in a previous blog post). Continue reading