We were on the road again for this issue. Our Brazilian colleague Paizão offers a thought-provoking article on Fogo de Chão—the South American "ground fire," the equivalent of our campfire. He describes grilling in its most original form for FIRE&FOOD. He discusses the spiritual significance of fire and the communal preparation of grilled food, which has been passed down unchanged for centuries.
In Sweden, we unpacked the grills on a canoe trip, and our barbecue reporter Peter Kemnitzer was initiated into the secrets of authentic Swahili cuisine on the Kenyan tropical island of Lamu. Meat experts like David Pietralla (Restless Cooking), Philipp Sontag (Hanging Tender), and Ronny Paulusch (Air-Dried Ham) show us what's important and right when handling meat.
Never before have there been so many different grilling topics in a single issue of FIRE&FOOD. Supporting topics like our "Coffee Pages" have been somewhat reduced in scope, with more space devoted to grilling techniques and recipes. When introducing new grills, we will focus even more on the absolute latest innovations and give them a more extensive profile.