Spoonfuls of Germany


The grain of truth in German heirloom seeds

Leaving your home country to settle elsewhere brings along a loss of your cultural references, no matter whether the move to a new country was voluntary or involuntary. There are two cultural references that will always stick with you, and you don’t want to let them go because they are part of who you are: language and food. That’s why I don’t find it surprising when immigrants who otherwise happily adapt to life in the new country, maintain their culinary traditions, and continue to speak their native language. I do. Continue reading


How #AmericaCooksGerman

Photo credits (clockwise): @nikkioutwest, Kristl Walek, Dan Schneider, Eleanor Oliver, Sandra Atanackovic; (center): @michellecialone, Sandra Atanackovic, @kurtrosetree.

There’s no beating around the bush – German cuisine is neither hip nor cool. The Washington Post, in a March 2018 article entitled “Grandma’s food’: How changing tastes are killing German restaurants”, explained well why German restaurants in America, some of them over 100 years old, are closing all across the country. Their clientele is simply disappearing, and the grandchildren of their loyal customers, while they might visit Berlin, viewed as the most exciting city in Europe, they don’t return with a craving for German food that makes them seek out the German restaurant in town. Nor do millennials hurry to the kitchen to cook something German. Continue reading


#AmericaCooksGerman is #WunderbarTogether

Nothing connects people as food does. And it’s a great conversation starter, too. I have often found myself talking with total strangers at a grocery store about a German ingredient or a recipe. The last time this happened was at a Christmas market outside of Philadelphia, where I overheard a conversation in German about making your own Eierlikör (spiked eggnog). I boldly jumped in, and before I knew it, my friend Gabriele and I found ourselves debating with half a dozen other German-Americans whether sweetened condensed milk or heavy cream makes the better Eierlikör. Continue reading