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On finding foods from home


We were huddled under the awning on a rainy summer’s evening at Shaniu's House of Noodles (which, in my mind, is the glorious House of Dumplings). Ash was writing down the Cantonese name for the off-menu beef and Szechuan pepper dish she had ordered for us (and which we had devoured in a thrice); Giulia was telling me about the readable, well-researched book she had just published on moving to Berlin. One regret, she mentioned, was not having enough space to write about finding American ingredients in Berlin. “You should write a guest post!” I said, and lovely Giulia, she did.


    Demerera sugar. Cane sugar. Sugar in the Raw. It’s the bane of my existence as an American! What the Germans call brauner Zucker is nothing like the sweet, wet, clumpy masses I grew up with. No, my brown sugar had to be carved out of a block with a large spoon (or a chisel if you didn’t have a microwave and piece of apple handy to soften it up). It had to be pushed down into a measuring cup with the spoon, a sandy-sweet lick its own reward....

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Peacock; Walnut



A rainy Tuesday seems the time to reflect on a radiant autumn. This tiny girl has now started school.

Lately, every sunset in Berlin has been remarkable: after the show's over and I've drawn the curtains, I bask in the glow of sunsets from other Berlin neighborhoods in my Instagram feed.

The other day we baked a cake and celebrated a friend's birthday on Peacock IslandIt's perfect in the autumn, for conker-collecting and more. The wind off the Wannsee was so strong the candle went out twice before we got it to burn long enough to sing a fast round of 'happy birthday'. The birthday girl wasn't halfway through when an avid peacock darted over and - yes! - seized her chocolate cake in his beak. A minute later, only crumbs were left.

On Sunday, we spent an idle afternoon at Cafe Botanico, about which more soon. For now, this crate of black walnut drupes and a head of mottled hydrangeas to mark the mid-point of the Cold Dew term.


Stadt Land Food Highlights


I'm sure I'm not the only Berlin foodie vibrating in anticipation of what's easily the most spectacular food event to be organized in our fair city: Stadt Land Food. As with the Berlinale, the pickings in this festival of good food are so rich as to be dizzying.

We had an early dinner at Markthalle Neun last Saturday, eating slices of Sironi pizza between sips of Heidenpeters' Holy Holunder while the market closed up around us. The festival program was everywhere, and we all fell silent as we scrutinized the listings over scoops of sour cherry ice cream from Rosa Canina. Following are a few personal highlights.




The Hidden Chefs series, organized by Kavita Meelu, stands out as an unmissable chance to meet old favorites mid-step as they go in new directions: Kristof Mulack of Kreuzberg supper club Mulax cooks up an 8-course "radical regional" dinner at the Long March Canteen; Dylan Watson of the much-fêted Jung Grün & Blau will present a liminal autumn menu from his new project, Ernst; meanwhile, Susan Choi of Mr Susan and Stefan Endres of Würgeengel will serve up a meal including "German, Korean and American cultural references". New to me is Ben Pommer, a native Berliner recently returned to his home town, whose six-course meal features thoughtful cocktail pairings.


Countless other gems events are tucked into the rest of the program. Here are a few from my diary:

Sunday 4pm: Nordic Food Lab Workshop: The first workshop in Germany by Nordic Food Lab on the pursuit of bio-cultural diversity

Friday at 6:30pm: Mountains Calling: A special edition of Ursula Heinzelmann's popular cheese talks series with Billy Wagner serving wines to complement four mountain cheeses

Friday, Saturday, and Sunday afternoon: Butter-making, food-based fairy tales and more as part of the rich children's program

Stadt Land Food, festival for good food, in and around the Markthalle Neun at Eisenbahnstraße 42, Berlin-Kreuzberg (map)

Windowsill, Walking



The summer has done its work: the nuts cluttering the streets are fat.


Statues and dragons (A day out in Potsdam)




In Potsdam, as in Paris, stone profiles play hide-and-seek between the trees. Broad gravel paths, verdant lawns hazed with weeds, and curlicued ironwork gates evoke a world more distant than the half-hour journey from Berlin might lead you to expect.

(My favorite thing: skip the hassle and bustle at Potsdam Hauptbahnhof. Stay on the regional train to the Park Sanssouci station. Alight with two or three others and make your way alone to the long avenue of trees leading to the Neues Palais.)

In Potsdam, I find figures amidst the scaffolding too. A flock of courtiers have been coralled between the two wings of the Neue Palais. The wind piping through the open metal rods that enclosed them made a haunting music too beautiful to believe. Summer's ending, do you feel it too?




Afterwards, on a whim, we climbed the many steps to the stately Drachenhaus. The cartoonish dragons decking the pagoda-like octogon will delight a small child. We liked the blue ceiling painted with stars very much. Look, the fried feta cube straight from the deep-freeze won't wow you: that's why the view of the ruined Belvedere in the distance is there.

New Palace, Potsdam (map)
Drachenhaus, Maulbeerallee 4a, Potsdam (map)

Two or three things for summer's end


Nesting for the winter begins with handmade books and beautiful textiles. This lovely risographed zine has stories by Victoria Hannan and illustrations by Jazz Feldy. Beneath, a cozy eggshell and charcoal rug courtesy of the Urbanara shop, of which I have grown very fond. Mary wrote all about the Berlin-based homeware store here


I let you have a glimpse of Rita Zepf's wonderful hand-stitched portrait of my daughter in the spring. The dangling threads are particularly appealing picked out in the summer light.


Do you remember when white lilac was everywhere? Now, visits to the organic market at Kollwitzplatz show dahlias in ascendance.


Makrönchen Manufaktur goes heavy on the ground almonds and easy on the sugar when making their macarons. Our favorite trio is pistachio, rose, and Madagascar vanilla. Their tarts are fluffy and not cloyingly sweet, with the happy surprise of red currants studding the fluffy yogurt cream filling. The rainbow-hued base, thrillingly, was made with ground macarons. Ailene took some stunning photos of Makrönchen Manufaktur's cafe interior here.

Urbanara shop, online & showroom, Gipsstr. 10, Berlin-Mitte (map)
Rita Zepf, textile artist, Berlin-Friedrichshain & Uckermark. Open by appointment. Makrönchen Manufaktur, Apostel Paulus Str. 4, Berlin-Schöneberg (map). Snug cafe with macarons, tarts, and hot and cold drinks: I love their sparkling lavender water.

A grand day out in Linum



The rarest of days off: we seized it, and lit out for Linum. Our first stop was the restaurant Kleines Haus, opened in 2009 by Frank Buthmann after stints as a chef at Vau and Weinstein.



Leg of lamb with roast potatoes and chanterelles for me; courgette carpaccio and tomato soup for David. The latter was devoured too quickly for me to photograph: each roasted tomato (which the chef later explained were marinaded and slow-baked overnight) was a bombshell of flavor. My bed of tubers and mushrooms was perfect; the meat was tough and the glaze too heavily salted for my taste; it's possible Haxe is not my thing.

The simple interior was brightened by chunky dishware from a local potter, and made airy thanks to the open timber roof. Buthmann says majority of the ingredients he uses come from a 100 kilometer radius. Indeed, when we inquired as to the provenance of the quince liquer on display, the friendly waitress pointed us down the road to the Linumer Landhof, just down the main village road.


The shop was a treasure chest of local jams, honeys, juices and more. Who knew yarrow syrup (Schafgarbe) could be so refreshing? Or that we, upon sampling glasses of Boskoop, Jonasgold, and pear juice poured by the friendly owner, would select a bottle of Elstar apple juice as our favorite? Their whole range of syrups, juices, and more is through their online shop. For those of you endowed with fruit trees, know that your bounty can be turned to juice at their juice press from the end of August.



We finished with a quick peek at the nature reserve next door. In the summer, it's very quiet, but come October, the skies fill with storks.


Kleines Haus, Nauener Straße 58, Linum (map)
Linumer Landhof, Nauener Straße 50, Linum
Storchenschmiede Linum, Nauener Str 54, Linum