I expect this will be the first of many posts on the joys of eating in Germany. While Germany does not have all the tradition and elegance of the French, the cuisine is still pretty damn good! This first 'foodie' post covers the rich history and fascination with meat. If you want the quick insights into German diet of meat, I'd recommend the Jan, 2010 issue of Smithsonian Magazine. The article is called, "For German Butchers, A Wurst Case Scenario" The German butcher must work harder than ever to survive as the country shifts to vegan requirements during the last 20 years.
The German butcher has the unusual custom of offering free slices of bologna or salami to the children. Maybe this is the practice of 'get em hooked' when they are young but the kids really enjoy and expect the treat. The diversity of meat in a butcher is like nothing I've ever seen before. While my kids became very familiar with the sights, my visiting friends and family have never seen a full pig head, pig knuckle or cow tongue on display. It really makes one pause and stare for a moment.
During a Thanksgiving holiday in 2000, we invited my good friend Mike (an American) and his family over for dinner. Mike insisted on getting the turkey. He visited his local farmer, who raises turkey year round. At 9AM that morning, he selected his bird (while it was still grazing in the pen), the farmer pulled it out back for immediate slaughter. One hour later, Mike was at our front door with turkey and schnapps in hand.
Ask yourself, when was the last time you'd actually seen a turkey alive? Now, ask yourself, when was the last time you've seen one fresh...I mean really fresh! Most of us get a frozen turkey each year and it was slightly unnerving to touch one that had a pulse only an hour ago. Obviously, it made for some great conversation. How's that for eating like the Pilgrims?
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