For most of my 21 years in America, I have been baking my own bread. If you have lived in Germany with its tremendous variety of wholesome breads, you just cannot be without it. As a wrote before, baking German breads in America can be challenging, and I am always on the lookout for suitable flours and grains. In the case of Castle Valley Mill in Pennsylvania, the grains and flours include a German-American connection – and also a slice out of American colonial and industrial history. Continue reading
Friends and families from Germany have often remarked that rural northeast Pennsylvania where I live looks just like Germany, and they jokingly ask me, “Doesn’t it sometimes feel like you’ve never left?”
The answer is yes, … and no. In my more than 20 years in America, I have experienced America as a country that is very different from my native Germany in many aspects but I have also found a lot of common ground between the two countries.
Showcasing and exploring how closely Germany and the United States are linked together through deep historical ties and shared values is what The Year of German-American Friendship (“Deutschlandjahr USA”) is all about. And I am excited that Spoonfuls of Germany was chosen as one of 200 partners participating in this major initiative. Continue reading
The Prologue to The German-Jewish Cookbook describes how Stephen Rossmer, the father and grandfather of the mother-and-daughter team of authors, Gabrielle Rossmer Gropman and Sonya Gropman, bought a black radish at the farmers’ market in Bamberg, a type of radish not available in the United States at the time. Continue reading