A few months ago, I watched a German TV program about Niklas Frank, the youngest son of Hans Frank, who as governor-general of occupied Poland in World War II was responsible for the murder of the Polish Jews and other war crimes and crimes against humanity. Talking about the right-wing German party AfD and its claim that the years between 1933 and 1945 were merely a “stain” in Germany’s “glorious” history, Niklas Frank said, “Someone who really loves Germany (…) first and foremost carries the pain about those 12 years.” Continue reading
This is my last blog post for The Year of German-American Friendship. Over the past thirteen months I have profiled people in the US from very different backgrounds and professions: a butcher, a miller, a gingerbread baker, a candy maker, a German food truck owner, the two founders of a döner restaurant chain, a food historian, and a fruit grower – all with a link to Germany.
I am wrapping my series up with Elliott Shore, who epitomizes German-American friendship and is professor of history emeritus at Bryn Mawr College. Shore is an American academic who combines in-depth study of Germany with a strong personal connection to the country. Continue reading
Black Forest Cake is traditionally snow-white and decorated with a circle of cherries. Not my grandmother’s Black Forest Cake – hers was pink. She always made it that way, and I have never baked a Black Forest Cake using any other recipe. Whether my grandmother shared my aversion to candied cherries, or they were an expensive, unnecessary and probably hard-to-find ingredient in post-War Germany, I don’t know. As she did, I decorate my Black Forest Cake with only shavings of dark chocolate. For special occasions such as a birthday, I might reach for the pastry bag and decorate the cake with whipped cream rosettes. Continue reading