The new FIRE&FOOD will be released on June 26th!

The new FIRE&FOOD issue will be published on June 26th, 2020 under the title "This is how Germany grills". Elmar has been travelling in all directions in good old Germany for you.

Dear readers,

I am thrilled. Just a few weeks ago, after the big shutdown, I was very concerned that the barbecue business would also be badly affected this year. But a huge wave of enthusiasm for barbecues and creative trade ensured very good sales despite many hurdles. Some barbecue brands have even sold out of their most popular products. It has been confirmed again and again - grilling and BBQ are crisis-resistant. In uncertain times, people always like to retreat to their own home, their own garden and set it up nicely. With the right barbecue equipment and, as it turns out, with lots of the best regional barbecue food. We can only hope that with the wave of easing of restrictions, the gastronomy, catering business, and the event and trade fair business will soon start up again.

Corona has also changed a lot at FIRE&FOOD. The travel ban imposed has really shaken up our topic plan and challenged our creativity. So we made a virtue out of necessity and gave the 2020/03 issue the title "This is how Germany grills" . We traveled in all directions and looked at the grills there. On Borkum, the grill friends around Fred Schwarzenburg grilled for the sea rescuers, in Bischofswerda there was Texas BBQ, in Cologne food blogger Christina Becher created Rhenish specialties. There was a lot of grilling fun in Bavaria during the filming for the "Bayern glüht" campaign with Agriculture Minister Michaela Kaniber and Giuseppe Messina.

We are excited to see how the barbecue market will look in the fall. Will the spoga in Cologne, the world's largest BBQ trade fair, take place in September? Some barbecue brands have already announced new products that they want to present. All new products will certainly be available in the November issue of FIRE&FOOD at the latest.
Let's just look to the future with optimism and experience a summer with lots of barbecue fun. You'll find plenty of ideas and inspiration in this issue of FIRE&FOOD. Get the Dutch oven out again and give it time to turn a leg of veal or a cheek of beef into a tasty meal. I was recently told that the feeling of enjoyment is also perceived by the body as a reward signal. So - reward yourself again! And if necessary, several times a week.

Stay healthy.
Always a great heat under the grill wishes you

Elmar Fetscher, Editor