Berlin Reified | Food, design and life in Berlin

Herb walk

Berlin is so full of good things. Last Friday I went along to a Kräuterwanderung organized by the Grüne Liga. We met at the gates of the botanic garden in Blankenfelde and within minutes were plucking birch leaves off a supple branch and popping them into our mouths. It didn't stop there: linden leaves, tender pine needles, daisies, violets and beech-buds are a few of the other delicacies we sampled. When I left early because S was fussing, the group was just tramping down a tree-shaded path to collect wild Bärlauch with Elizabeth Westphal in the lead (a profoundly amiable guide).

I cannot imagine a more charming way to spend a morning. Spring is the perfect time to explore the fields, so sign up now!

Scottish tablet (A taste of home)

Life came rushing in again, but here, just a bit over a week later, a shot of David's Scottish tablet solidified and looking dapper. (Doesn't that piece on the left seem to be sporting a quiff?)

David made the other Grubbers giggle when he confessed his oh-so-authentic Scottish tablet recipe came not from his Highland granny but from a Canadian website. We did tweak a thing or two, though, after reading up on tablet, so if you'd like to make it our way, add a rounded half-teaspoon of salt and substitute two tablespoons of golden syrup for two tablespoons of the kilogram (!) of sugar. And don't buy that Milchmädchen stuff if you can avoid it -- instead, pick up a tin of Longevity sweetened condensed milk from, say, your favourite friendly local Asian shop.

PS The next Grub is on March 8th -- see our fancy new website for more details!

A taste of home (Preparing for Grub)

Late afternoon in January isn't the best time for food photos in natural light, but I thought you might like a glimpse into our preparations for tonight's Grub.

The pictures might need a bit of explaining. Above is a before/after shot of David's tablet; on the right you see the pale puddle of sweet milk as it began, and on the spoon the rich tan mixture moments before it was poured into the pan. Below, the raw ingredients for my batata vadai, awaiting a whizz in the food processor, thence to be mixed into the potatoes that David is smashing as I type... Till tonight!

Grub Berlin!

I was too busy having fun to take a single decent photo of the evening, but that can't stop me from writing about the joy that was the first Grub Berlin. I was thrilled when Rebecca shared her idea of duplicating the monthly food event her sister organizes in Berkeley -- an all-comers potluck sounded like just my thing -- and last night exceeded all my expectations, with a wonderful multilingual crowd and two groaning tables laden with so many autumnal treats that I can't even begin to itemize them.

For those whose pulse quickens at the thought of such an event, do email me for details of the next one (tentatively slated for January). And here is Rebecca's explanation of Grub: "Grub is a gathering of diverse people coming together for a delicious meal, good company, and good conversation; sort of a modern potluck in which everyone will cook something to share. Grub is also a way to practice the ways in which buying and cooking with food that is grown locally, organically, and sustainably both tastes good and can improve our community and the world. This isn't always possible, but it’s a nice goal!" I think so too.