We were on the road again for this issue. Our Brazilian colleague Paizão makes you think with his emotional article on Fogo de Chão - the South American "ground fire" that corresponds to our campfire. He describes grilling in its most original form for FIRE&FOOD. He reports on the spiritual meaning 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 grill reporter Peter Kemnitzer was initiated into the secrets of authentic Swahili cuisine on the Kenyan tropical island of Lamu. Meat experts such as David Pietralla (resting phase), Philipp Sontag (hanging tender) and Ronny Paulusch (air-dried ham) show us what is important and right when dealing with meat.
Never before have there been so many different grilling topics in a FIRE&FOOD issue. Accompanying topics such as our "coffee pages" have been reduced in scope, with more space being given to grilling technology and recipes. When introducing new grills, we will in future concentrate even more on the absolute latest innovations and give them a more extensive presence.