The new FIRE&FOOD will be published on 02.05.2025
Dear readers,
What does this US President actually want? To bring production back to the country by raising import tariffs in order to increase the prosperity of US citizens? What type of production is that supposed to mean? The automotive industry, mechanical engineering – even barbecues are hardly made in the USA anymore. Other countries have simply gotten better in these areas over the past few decades. Even in Germany, we must be critical of the “Made in Germany” label as a locational advantage when it comes to seeing our own production as a guarantee of prosperity. Energy and labor are cheaper elsewhere, and German quality work is now also available from China, among other places. The only question that remains is what people are willing to pay for the goods.
We must ensure an international exchange of products and services, ideally with balanced values. And not everything has to be produced immediately for the global market. It's important to create a balance. These changes can at least bring economic satisfaction to many people.
In any case, tariffs are the wrong approach if the goal is to build prosperity in a global world. Unfortunately, the intentions of some political protagonists are currently different. Nationalistic, sometimes selfish, worldviews are on the rise, displacing a global and just coexistence.
Contrary to the current political trend, we want to uphold the idea of globalization with FIRE&FOOD. Grilling and BBQ can be a building block for making the global world a better place: by organizing barbecues across national borders, exchanging recipes, and conducting business. That's why we've once again addressed a wide range of international topics for this issue. Paizão shows us the importance of cassava root in Brazil (starting on page 74), Peter Kemnitzer traveled to Africa again (starting on page 60), we tried a restaurant in Prague (page 93), and visited the Rungis in Paris (starting on page 66). In Vienna, Barbara Naschenweng showed us her favorite recipes (starting on page 68). Lucki Maurer reports on a very special travel experience, which inspired him to Japanese cuisine (starting on page 30). We're always happy to inform you about how others grill, prepare their meals, and celebrate barbecues. And we appreciate your keen interest. You can find dates for national and international live BBQs in our event calendar (starting on page 56). Come along – in Bayreuth at the Father's Day BBQ, at the barbecue in Bucharest, or at BBQ WEEK in September in Cologne. The original motto of Rolf Zubler, who founded the WBQA in January 1996, was: "Make people happy, let's barbecue, and make friends around the world!" All of this is even more important to us today. So be a part of it and join in!
Stay healthy everyone! Wishing you all a great heat under the grill
Elmar Fetscher, Editor
