How would I like to move there, he asked? My knee-jerk reaction: Oh no, I’m just starting to build my food writing reputation; it’s not a good time to move away. My second thought: Too bad it’s Germany—France would be fab!
Both of these those thoughts were sooo wrong-headed! First, our years in central Europe were personally enriching—we visited many interesting, unforgettable places, got to know some wonderful people, broadened our cultural horizons, and improved our foreign language skills.
I’m sure you’re guessing that the Bockwurst stew recipe below fits in with this post. It does. Not long after we’d settled into our house on the Main River outside Frankfurt, I was drooling over a Bon Appetit story on some homey French regional stews, fleetingly wishing once more that I lived on the Seine instead of the Main (pronounced “mine”). Then it hit me: The story’s well-known author was apparently already Bon Appetit’s go-to source on Mediterranean cooking. The editors would not likely want a feature on French food from lesser-credentialed me.
But nobody seemed to be “covering” central or eastern European cooking for Bon Appetit or its ilk. I immediately decided to learn everything I could about the food and wine in my area and hopefully turn myself into a resource American food editors actually might need. Eventually I pitched Bon Appetit a story on hearty, rustic Eintopfe, or “one-pots” that German home cooks liked to serve for simple family meals. The recipe here is good example. The editors not only bought the piece and ran it with nice visuals and play (as you can see below left), but assigned me a follow-up story on cooking with winter root vegetables and cabbage and various other “Kohls,” which were the produce staples of the central Europe.That piece ran as a cover story!
The food writing lessons here are so obvious they hardly need noting. First, try to embrace change and go with even the unsettling or scary flow. It will afford astonishing, unexpected opportunities to grow and learn—and the more you know, the more you can write about. At some point it dawned on me that everything I ever come upon—people, places, food and wine, agriculture, geography, cultural traditions, social history—is vital grist for my writing mill. The habit of being relentlessly inquisitive and acquisitive of information keeps you engaged, excited, and constantly primed with more fresh, new, interesting material than you’ll ever have time to cover.
Bockwurst Stew
When I lived in Germany I made this homespun 30-minute stew with Bockwurst sausages. They were as widely available and popular there as hotdogs are in the U.S. Now, I tend to ready it with the more easily obtained kielbasa; you could certainly use plump, top-quality wieners instead. I also like to throw in some chunks of sweet potato, though this vegetable was definitely not a staple called for in German cookery.
4 cups reduced-sodium chicken broth, plus more if needed
1 teaspoon each dried thyme leaves and caraway seed
1/4 teaspoon coarsely ground black pepper, or to taste
6 to 8 cups mixed fresh vegetable chunks (1- to 1 1/4-inch pieces), such as boiling potatoes, onions, carrots, parsnips, turnips, green beans
12- to 16-ounces bockwurst, kielbasa or similar link sausage, cut on a diagonal into 1/4 inch slices
4 or 5 green cabbage wedges
2 to 3 tablespoons chopped fresh parsley (coarse stems removed), optional
Makes 1 1/2 to 2 quarts, 4 or 5 generous main-dish servings. For some food writing lessons that I did have to learn the HARD way, go here.
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nancy baggett says
Hi Melanie, definitely agree that sharing a piece of yourself is a component–also lots of work–but that keeps us from ever being bored!
Melanie Preschutti says
This was a "neat" post to read. I find writing to be truly fun, which, I suppose, is how it should be. Without sounding arrogant, I believe foodie writers to be some of the most creative writers. Who, what, when, where and why + a tested recipe + a few pretty pictures = a great tale that tastes good & inspires people! The readers, each in our own little niche, seem to enjoy a small "piece of us" everyday. It's hard for me to refer to this as "work" (even though it is a LOT of work)…
Have fun at the IACP conference!
Nancy Baggett says
Thank you Binnie Syril. Yes, I guess there were some life lessons as well as writer lessons!
Binnie Syril Braunstein says
Nancy –
I loved your reminiscences about your stay in Germany. The piece transcended the subject of food writing. Being brave enough to venture into new territory, think outside the box, and carve a new and successful niche for oneself, as you did, are life lessons. Thanks so much for sharing. And I can’t wait to try the recipe!
Binnie Syril Bruanstein
Nancy Baggett says
Domenica, as usual you are very generous with your comments. Yes, it really is a matter of looking at the world with fresh eyes. Yes, definitely will see you in NYC.
Elisabeth-thanks! I think it's that frame of mind that keeps life & work always exciting–nothing is ho-hum, even after so many years at the same job.
Nancy Baggett says
So many things to respond to! Paula, yes I greatly enjoyed living in Germany and learning the food culture. You are so right about the ways to say the–I often said a sort of all-purpose "duh" and found that people forgave me! Couldn't remember what nouns were what gender, or what the endings were in the various cases–yikes! Good luck on your stay in the U.S.
Lora, I still miss some things about being there. I could have stayed indefinitely, but my hubby had to come back for his job.
Elizabeth @Mango_Queen says
Hi ! I found your site via Monica Bhide @mbhide, my mentor & friend! What a wonderful post! I love your frame of mind. Thanks for the inspiration & this great recipe!
Lora says
Living in Germany provided endless inspiration for me and now that I am back in the States I miss our home there. Great post!
domenicacooks says
This is fantastic advice, Nancy. Inspiration can come from so many different sources, whether it's a faraway place or our own backyard. It sounds corny, but it's a matter of looking at the world with fresh eyes, which can be hard to do sometimes! Thanks for this timely reminder. See you in NY!
Paula says
Hi Nancy, I am a German newcomer to the USA and delighted to hear you loved living in Germany. As we have 16 ways to say THE – the German language is not easy appreciated 😉
I do not aspire to become a writer or journalist I do however have started blogging about "Tales and Tastes from the Ol" World"
Actually for my American as gift for X-mas I wrote a little booklet about gingerbread which later one got published at amazon kindle
( http://www.amazon.com/Lucky-Charm-Christmas-Delight-ebook/dp/B006IUGTQK/ref=sr_1_1?ie=UTF8&qid=1332857727&sr=8-1 )
I appreciate European food in hindsight only – or so it seems.
Nancy Baggett says
Thanks, glad you liked it. In retrospect it seems wise– but I really was just bumbling along and it worked out!
Alison @ Ingredients, Inc. says
Great article with fabulous tips!