Published inOne Table, One WorldIn My MenuTextured vegetable protein, usually soy-based, is my mission. From God. Although my therapist thinks otherwise.Feb 26Feb 26
Germany? But where is it?Hamburg is a unique city. Here, the SPD consistently wins elections, Turkish locals sit in neighborhood restaurants, and Islamists share a…Feb 23Feb 23
Published inOne Table, One WorldI Don’t Like Cooking, or the Frustrations of a ChefI’ve been single for over six years, and I’ve lived in Germany for nearly as long. Alone. And I recently realized what probably the worst…Feb 91Feb 91
Published inOne Table, One WorldWhat Do Chefs Eat: Ready-Made Meals in the Kitchen, Usually Highly Processed Food.This is a vast topic that is worthy not only of an essay but also of a novel or a trilogy. It’s not always something bad; we don’t always…Feb 2Feb 2
Published inCoping With CapitalismManifestation “SOS Systemgastronomie”In January, Hamburg typically experiences “Tippischenorddeutscheswetter,” which translates to typical northern German weather. It’s wet…Jan 271Jan 271
Published inOne Table, One WorldDepressive SandwichIt’s been a long time since the chef’s sandwich, and overall, when I looked, I realized I haven’t been writing and publishing much lately…Jan 261Jan 261
Published inOne Table, One WorldRisalamande, a Danish Christmas Dessert for ElvesOne of the most important Christmas Eve dishes of my childhood, a dish never made at any other time, was “kutia”. For some, it’s noodles…Dec 24, 20242Dec 24, 20242
Published inOne Table, One WorldIndulge Guilt-FreeDoes it make sense to stick to a diet during the holiday season?Dec 23, 2024Dec 23, 2024
Published inOne Table, One WorldAdvent SoupThis soup has a bit of an Advent feel — it’s something quick, made with what’s on hand and what you know you won’t use otherwise. For…Dec 19, 2024Dec 19, 2024
