The new FIRE&FOOD will be released on November 26th!
The new FIRE&FOOD issue awaits you on November 26th, 2021 under the title "Wild on Wild" and with many other exciting topics from the BBQ world.
Dear readers,
I can't really get excited about Christmas this year. Do you feel the same way? A rainy summer, high corona incidences and a rising inflation rate - a lot of negative things are currently dominating the headlines and putting a damper on the Christmas spirit. But how much news is just "bad news" because it gets more ratings? Doesn't an over-presence of bad news lead to a distorted perception of reality? Isn't it time to give the positive things more space again, even if they don't make for great headlines? After all, there are enough nice things to concentrate on at the turn of the year. Meeting up with close friends, grilling and eating together, that brings positive impulses! And we can all use them. Why wait until New Year's Eve to make your New Year's resolutions? You can try out new things now and surprise your loved ones with culinary delights for Christmas. Some suitable dishes, from the Christmas goose, Kalle's duck recipes or the game recipes from Rob's bowl, invite you to grill them again in the new FIRE&FOOD. A good atmosphere is guaranteed!
We discovered an incredible story in the hinterland of Tuscany. This is where Dario Cecchini, Italy's cult butcher, lives. He rose to fame during the mad cow disease era when he buried the "Fiorentina Bistecca" in a media-friendly way. Then, at a time when butchers' shops were dying out and meat consumption was declining, he managed to create a trendy meat business around himself.
There are also people in our regions who stand for something special. A good example of this is Carsten Neumeier. The butcher from Hessisch-Lichtenau is the face of a traditional product, the Ahle-Wurscht.
The Ahle-Wurscht is not a grilled sausage, but we were of the opinion that such a product and the people behind it also belong to FIRE&FOOD.
Since we were already in Hesse, the journey to Profagus was not far. Here we were able to see the production of the most important charcoal producer in Germany and see for ourselves the sustainability of the production process.
The grill retail trade is reporting a good start to the year with a sharp increase in sales. This has not yet continued in a stable manner following the summer slump caused by the holidays. Many retailers are complaining about the manufacturers' inability to deliver. These, in turn, are already looking for new production locations and logistics routes. It will be interesting to see which manufacturers have done their homework in time. Customers will notice this on the shelves.
In 2022, FIRE&FOOD will be 20 years old. From May 6th to 8th, we will celebrate this event with an anniversary event at the “albgut” in Münsingen. Please note this date and maybe you'll stop by. And follow us on the social media platforms. There you will always get the fiery information.
Stay healthy everyone! Always a great heat under the grill wishes you
Elmar Fetscher, Editor
Look forward to the new issue of FIRE&FOOD! The official release date is November 26, 2021.