German food gets a bad wrap – there's more to eat here than kraut and wurst. The German people I have met are interested in food and cooking, eating well and healthfully, and support organic and local produce and products. Further diminishing this myth is the current boom in Teutonic cuisine.
Yesterday's New York Times reported that Germany is second only to France in the number of Michelin-starred restaurants, with nine three-star establishments. This fact has infuriated the Italians who only have five. And though I am more of a no-star restaurant diner, I was interested to learn that one Germany's 15 two-star restaurants, Steinheuer Heppingen, is located just outside Bonn.
About Me
- Erin
- Ridgewood, NJ, United States
- In the fall of 2007 my husband and I moved to Germany. After more than a year of traveling, eating, and living abroad, we were transferred back to the states. At the time of our return, I was 34 weeks pregnant. This is a true account of our re-assimilation, reverse culture shock, and impending adventure into parenthood.
A Southern Something
I don't think there are quite enough sausages in the South to maintain the "Wurst of the Week." Instead, I am replacing this sidebar feature with "A Southern Something." To start, I'd like to introduce you to chow chow. A pickled relish, chow chow can be made from any number of vegetables, including cabbage, onions, or green tomatoes.
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