The new FIRE&FOOD will be released on April 28th!
The new issue 02/23 awaits you on April 28th, 2023 under the title "WOK 'n' more" with the best wok recipes and other exciting topics from the BBQ world.
Dear readers,
The last few weeks have made me think a lot again. Our society has been stumbling from one crisis to the next for years now. Financial crisis, Corona crisis, Ukraine crisis, environmental crisis, energy crisis, refugee crisis, etc. Will we ever get back to a life without crises?
Probably not! As long as deluded ideologists lead humanity, there will always be crises. Because crises are their means of pressure to enforce their ideologies on the population at large. Our goal in life should not be to pursue an ideology, but to live a life filled with quality of life in ying and yang. I am hopeful when I realise that ideologies have always failed at some point. We should therefore start today to find our personal balance. The best way is to slow down and enjoy a nice BBQ. In the garden at home or out in nature. There we can ground ourselves, sort things out for ourselves and try to be at peace with ourselves and our surroundings. And while we are on the subject of quality of life: nutrition also plays a large part in this. Many of our original foods today are at best foodstuffs. They fulfill the task of satisfying us. But not with the aim of keeping our minds and bodies healthy. If there is anything original in them at all, it is processed to such an extent that the food has lost its "life".
A development that is being taken more and more to the point of absurdity by the industry. By making us believe that their developments are essential to supplying the future world population. In reality, this industry is trying to make us dependent on taste. We are calibrated to a mainstream taste via too sweet, too fatty and too salty, so that we can feed ourselves with a "uniform mush" that is profitable for them. In the form of food that is cheap and can be produced in mass quantities, offers high margins and forces our eating habits into dependence. Our original desire for natural food is thus increasingly being suppressed. With consequences for biodiversity in the animal and plant world, for food artisans such as butchers or bakers, and for agriculture. This also results in a significant change in the cultural landscape. We at FIRE&FOOD are therefore always on the lookout for special culinary experiences and would like to invite you, dear readers, to join us in this journey. To preserve the diverse pleasures that are still available to us today for future generations.
In this issue, we sent David Pietralla to Gründau-Rothenbergen to test the meat quality of Scottish Highland cattle. You can find his opinion on page 54.
The grill menu in this issue was created by Lucki Maurer (from page 20). Lucki will accompany us at the FIRE&FOOD BBQ WEEK with his master class and will host the BBQ Night with me. Look forward to it! You can find more events in the coming months in our event overview on page 50.
A tip: The barbecue market is a bit overheated after a terrific Corona rally. The chances of picking up inexpensive barbecue offers in specialist barbecue shops in the coming weeks are high.
Burn on! Stay healthy everyone!
Always a great heat under the grill wishes you
Elmar Fetscher, Editor
Look forward to the new issue of FIRE&FOOD! The official release date is April 28, 2023.
