We were on the road again for this issue. Our Brazilian colleague Paizão's emotional article on Fogo de Chão – the South American "ground fire," which is similar to our campfire – is thought-provoking. For FIRE&FOOD, he describes grilling in its purest form. He discusses the spiritual significance of fire and the communal preparation of grilled food, a tradition passed down unchanged for centuries.
In Sweden, we unpacked the grills during a canoe trip, and our grilling reporter, Peter Kemnitzer, was initiated into the secrets of authentic Swahili cuisine on the Kenyan tropical island of Lamu. Meat experts like David Pietralla (resting phase), Philipp Sontag (hanging tender), and Ronny Paulusch (air-dried ham) show us what's important and correct when handling meat.
Never before has a single issue of FIRE&FOOD featured so many different grilling topics. While supplementary sections like our "coffee pages" have been slightly reduced, grilling techniques and recipes have been given more space. Going forward, we will focus even more on the absolute latest grilling innovations when presenting new products, giving them more extensive coverage.