Look no farther than the flaky Danish pastries to see outside influences. In the U.S., we call a pastry with jam in the center a “Danish.” In Denmark, they call them “Vienna bread,” as they were originally made Austrian bakers. That Austrian style of dough? It came from the Turks. And round and round we go…Read More
In getting to know the edible Danish landscape, I started with my own backyard. Some of the fruit—raspberries and strawberries—had been staple treats back home, and it was comforting to find them here. But others—the wild forest strawberries and black currants—were a whole new experience…Read More
One of the first things I encountered through this project was a gift: free sourdough starter from Meyers Bageri. Claus Meyer, the owner and influencer of the New Nordic food movement, once asked, “Who says that what you get back from life does not depend on what you have the courage to give away yourself?”…Read More
If chilly air rolls in while you’re dining al fresco, don’t retreat indoors. Wrap yourself in a blanket—restaurants often drape them on chairs or tuck them in a basket, and every home is sure to have a stash…Read More
On a sunny November day, Bjarke and I wound our way through Tennessee woods to reach the home of Sandor Katz. Walking into his kitchen was like entering an ode to fermentation—shelves are stacked high with crocks of kimchi, sauerkraut, kombucha, and more. When your gaze reaches the tippy top, you find a stained glass window depicting bacteria.Read More
Khalifa was kind and warm and wanting to spread a message of health and peace through a traditional Senegalese spiced coffee called Café Touba. It’s coffee blended with cloves—to balance out the intensity of the caffeine—and African pepper (Uda Djar)—to clear your throat and settle your stomach.Read More
Often, when trying to define American food, we can get stuck searching for dishes with no distinguishable international roots—those that are purely “American.” But I’d argue that some of the strongest examples of American food culture are customs brought across oceans, adapted, and carried out here.
This week, I’m departing from the places and people we met on the road to talk about the most eastern point on our path—our endpoint—Youngstown, Ohio. It’s where I’ve celebrated most Christmas Eves of my life.Read More
[VIDEO] What is American food? For two months, my partner Bjarke and I crossed the country, learning stories of people, places, and food traditions from Oregon to Ohio in an attempt to grasp an answer.
In Tucson, Arizona, a UNESCO World City of Gastronomy, there is a place called Mission Garden. There, roaming the grounds allows you to experience 4,000 years of agriculture—the longest known history of cultivation in the U.S. In that garden, I met Josefina. She was teaching people how to make dulce de membrillo (quince paste) at a festival celebrating fall’s quince harvest.Read More