@GermanyMagazineDecember 2022 issue: White winter getaways, Germany’s apple cider route, the spa town of Bad Ragaz, a special focus on Christmas markets, an interview with actress Cristina do Rego, as well as a special look at interior design and architecture, the most innovative communication agencies, efficient digital solutions, top hotels across the DACH region, spa breaks and much more.
‘Tis the season to embrace cosiness and togetherness. And what better way to do that than to travel to hidden winter gems where visitors can leave their busy everyday lives behind? We picked three getaway ideas in Switzerland, Austria and Germany that embody white Christmas to the fullest and should be on everyone’s bucket list this winter.
While the Bavarians are chugging from their MassKrugs at Oktoberfest, and those along the Rheingau are celebrating the Feder Weisser festivals, the residents of Hessen are rejoicing in a different kind of harvest.
CNBC – Anheuser-Busch InBev is the world’s largest brewer with 500 brands in more than 100 countries. In 2016, Flemish Interbrew and Brazilian Ambev, together known as InBev, merged with the American legacy company Anheuser-Busch, which ultimately brought AB under the leadership of 3G Capital.
3G Capital is a Brazilian-American global investment firm whose tactics include an aggressive, and at times controversial, cost-cutting strategy. AB InBev’s longtime priority of aggressive acquisitions has been coupled with a focus on profit and price per barrel rather than volume share. Premiumization and expanding beyond beer continue to be winning strategies. In 2021, the company amassed $54.3 billion in revenue with 169,000 employees worldwide. As overall beer consumption has declined, AB InBev has transformed from merely a beer company to the largest beverage company in the world.
Financial Times – The FT’s Daniel Garrahan and food critic Tim Hayward visit Silo, a ‘zero waste’ restaurant in Hackney, which rejects the bin, makes ice cream from waste bread, turns seaweed into pendant lighting and ‘upcycles’ used wine bottles
SILO BEGAN IN AUSTRALIA IN 2011 WITH ARTIST JOOST BAKKER WHO PROPOSED THE IDEA OF ‘NOT HAVING A BIN’… FROM THAT POINT SILO’S CHEF AND OWNER HAS BUILT THE BUSINESS UP TO BEING THE WORLD’S FIRST ZERO WASTE RESTAURANT.
SILO IS A RESTAURANT CONCEIVED FROM A DESIRE TO INNOVATE THE FOOD INDUSTRY WHILST DEMONSTRATING RESPECT: RESPECT FOR THE ENVIRONMENT, RESPECT FOR THE WAY OUR FOOD IS GENERATED AND RESPECT FOR THE NOURISHMENT GIVEN TO OUR BODIES. THIS MEANS WE CREATE EVERYTHING FROM ITS WHOLE FORM, CUTTING OUT FOOD MILES AND OVER-PROCESSING, WHILST PRESERVING NUTRIENTS AND THE INTEGRITY OF THE INGREDIENTS IN THE PROCESS.
CBS Sunday Morning – Let’s be clear: Ice is more than just frozen cubes of water. Correspondent Serena Altschul checks out how the quality of ice is key to a cocktail.
Hundredweight Ice has been fabricating and delivering crystal-clear ice to bars and restaurants throughout New York City and beyond since 2011. It is a family owned and operated business, and proudly honors the strong pedigree of bartenders from whence it came. Hundredweight is the first ice company of its kind, dedicated solely to supplying the finest quality of frozen water intended for use in exemplary cocktails–wherever they are sought and enjoyed.
“CBS Saturday Morning” co-host Jeff Glor takes a trip to Texas to try recipes featured within “The Big Texas Cookbook.”
The editors of Texas Monthly celebrate the ever-evolving culinary landscape of the Lone Star State in this stunning cookbook, featuring more than 100 recipes, gorgeous color photos, and insightful essays.
When it comes to food, Texas may be best known for its beloved barbecue and tacos. But at more than 29 million people, the state is one of the most culturally diverse in America—and so is its culinary scene. From the kolaches introduced by Czechs settlers to the Hill Country in the 1800s to the Viet-Cajun crawfish that Vietnamese immigrants blessed Houston with in the early 2000s, the tastes on offer here are as vast and varied as the 268,596 square miles of earth they spring from.
In The Big Texas Cookbook, the editors of the award-winning magazine Texas Monthly have gathered an expansive collection of recipes that reflects the state’s food traditions, eclectically grouped by how Texans like to start and end the day (Rise and Shine, There Stands the Glass), how they revere their native-born ingredients (Made in Texas), and how they love the people, places, and rituals that surround their favorite meals (On Holiday, Home Plates). Getting their very own chapters—no surprise—are the behemoths mentioned above, barbecue and Tex-Mex (Smoke Signals, Con Todo). With recipes for über-regional specialties like venison parisa, home cooking favorites like King Ranch casserole, and contemporary riffs like a remarkable Lao beef chili, The Big Texas Cookbook pays homage to the cooks who long ago shaped the state’s food culture and the ones who are building on those traditions in surprising and delightful ways.
Packed with atmospheric photos, illustrations, and essays, The Big Texas Cookbook is a vivid culinary portrait of the land, its people, and its past, present, and future.
MICHELIN Guide – The MICHELIN Guide makes you travel to Estonia to discover the treasures of this country and their products. Following the launch of the first MICHELIN Guide Estonia in May 2022, we take a closer look at this popular Baltic region.
We hear from several of the forward-thinking chefs whose restaurants feature in the first MICHELIN Guide Estonia. They tell us about culinary traditions and classic recipes passed down through generations, as well as the importance of the seasons, foraging and fermentation in Estonian culture. Discover why now is an exciting time to be a chef in Estonia, as the country’s diverse cuisine finally gets the international recognition it deserves.
DW Euromaxx – It’s time to head east on the Meet the Germans road trip. Rachel digs into local cuisine, culture and language and finds out just how much the region has been influenced by its relatively recent past as part of the German Democratic Republic.
Attaché – Our Montreal travel guide! What a place. It really feels like Montreal shouldn’t exist, it’s such a strange confluence of cultures. But I am so glad it does. And I finally got to experience my Montreal food unicorn – poutine. Glorious, wonderful, Montreal poutine. Absolutely worth waiting 43 years for! Montreal, you have my heart…despite the clogged arteries.
Financial Times – One of world’s favorite drinks is under threat from global warming. The world’s top coffee producing nations all lie at similar tropical latitudes, where even small rises in temperature are forecast to have severe consequences for people and agriculture. But as the FT’s Nic Fildes reports, in Australia, scientists are tackling the problem by trying to develop a better, hardier coffee bean.
DW reporter Hannah travelled to her home country of Scotland to give you her bucketlist of everything you need to check out in the city of Glasgow! When you think of Glasgow, the first thing that comes to mind is probably cold and rainy weather. But despite that, Scotland’s largest city is a vibrant, cultural hub. It’s a UNESCO City of Music, and has one of the best live music scenes in the UK. Which of Hannah’s travel tips is your favourite – the museum, the deep-fried Mars bar or the music scene?
Glasgow is a port city on the River Clyde in Scotland’s western Lowlands. It’s famed for its Victorian and art nouveau architecture, a rich legacy of the city’s 18th–20th-century prosperity due to trade and shipbuilding. Today it’s a national cultural hub, home to institutions including the Scottish Opera, Scottish Ballet and National Theatre of Scotland, as well as acclaimed museums and a thriving music scene.