Berlin Brats Alumni Association Newsletter 1 Berlin Brats Alumni Association Newsletter April 2019 Volume 15, Issue 2 FOODIE ISSUE 2 Berlin Brats Alumni Association Newsletter Berlin Brats Alumni Association Newsletter 3 Berlin’s social tradition of “Kafee und Kuch- en” welcomes in spring Cafés drowsy in the sun Trendy coffee shops Taking a break for coffee and cake, rays of spring sun, the city awakens to beer gardens for years. While Berlin has many etarian and vegan dishes and amazing and intimate atmosphere. During the or Kaffee und Kuchen, is a beloved new life. Café chairs and tables sud- No wonder, as it is ro- traditional cafés serv- coffee. Its laid-back energy plays out in day, serves up a simple menu of cof- social ritual in German culture. It’s denly stand on all squares and streets. mantically situated on ing German specialities, its menu, with a selection of ‘dope ass fee, cold drinks, and cake, while the common to spend a morning leisurely Some are particularly beautiful, lie the shore of a small lake recently there has been toast’ and ‘sweet ass toast’ (Berlin’s best candle-lit evenings promise cocktails, breakfasting, or an afternoon in one quietly without thundering traffic, in the middle of the Tier- a new wave of of coffee avocado toast) and tasty sweet options, beer, and wine. If lucky, you may find of Berlin’s cosy cafés playing chess, have a large terrace, and a beautiful garten. If you like, you can houses offering a fresh take on like peanut butter and banana bread. their indoor treehouse free. reading a book, and catching up with view - and especially, delicious cake. rent a boat and row out onto the afternoon break. Much of the menu is sourced locally. friends. We have put together 10 cafés for you the water. Others sit under Berlin’s coffee houses incorporate The interior walls are covered in local Berlin has a rich café culture – a to sit outside and enjoy the sun. And big trees, eat cake, and later in elements of German afternoon coffee- art, and it has very welcoming staff. long-standing custom. With the first if it rains afterall: inside, the cafés are the evening, pizza when it gets dark and-cake culture alongside more Five Elephant Mitte nice, too. and the candles are lit on the tables. contemporary components from the A beloved Berlin coffee roastery, third- Café am Engelbecken For me, a visit to a café is simply part third-wave coffee scene. Ultra hip, wave café, and proud home of the best The classic in Kreuzberg: the Café am of a summer in Berlin. Mitte. coffee-focused joints, café-bar hybrids, cheesecake in the city. Starting out in Engelbecken is located directly on the Betty’n’Caty and cool, casual cafés are among the Kreuzberg, it expanded and opened a waterfront. For me, spring starts the Chic and stylishly furnished with lov- trendiest in the city and span across new café in Mitte. Cosy, modern, and moment when I have breakfast outside ingly selected antiques, Betty’n’Caty is Berlin’s 12 boroughs. Here is the crème cool, they serve up its signature coffee, on the terrace for the first time of the the favourite café of so many people de la crème of trendy coffee cafés in cheesecake, and other delectable treats, year, drink my coffee with milk, and from the neighbourhood. And I also Berlin. but get packed during lunchtime, so blink in the sun. Michaelkirchplatz, like to sit outside and enjoy the incred- Bonanza Roastery head over early and taste some of the centre. ibly tasty cakes or breakfasts while life Bonanza’s first shop and café opened finest treats and coffee in the city. Café Weyers in the neighbourhood passes me by. in Prenzlauer Berg nearly a decade Woodfire Bakery Café Weyers is located directly on Pankow. ago. Now they’ve upped the ante by Housed in the trendy Hotel Bikini Ber- Ludwigkirchplatz, where the whole Café Mint launching their huge roastery and lin, a sleek, trendy café in western Ber- neighbourhood meets in summer. English cake specialties, scones with artisan-style café in Kreuzberg. The lin. Perfumed with the smell of freshly So we enjoy the delicious breakfast, clotted cream - my Anglophile heart sun-drenched shop boasts a huge baked breads and pastries, it promises a cheesecake, or simply an aperitif beats faster. In the Café Mint in the range of third-wave filter and espresso- amazing baked goods, sandwiches, when the sun slowly disappears behind greenhouse in the Pankow Botanical style coffee and beans. The menu is an and snacks, paired perfectly with their the church. It is particularly popular Park, you can enjoy fine tea and tasty artisanal-coffee lover’s dream. Tucked coffee, made with beans from local with parents, whose children can play snacks. The perfect refreshment after away in a courtyard, this high-ceil- roasters. on the playground or skate and play a walk through the park or the park inged spot is a must-try in Berlin. Silo football on the pitch. Charlottenburg- Barnim Naturpark. House of Small Wonder Brings a bit of Australian charm to Wilmersdorf. Pankow. An Instagram-worthy café incorpo- Friedrichshain. It’s known as one of the Buchkantine Teehaus im Englischen Garten rating Japanese influences with fresh, best and most popular coffee spots in The café Buchkantine in Moabit is an And another café with English flair is flavourful comfort food. The menu Berlin, beloved for its locally roasted unbeatable mix of bookstore and café. the Teehaus im Englischen Garten. On uses organic, locally sourced ingredi- coffee and huge, mouth-watering In summer, I like to sit on the large the terrace overlooking the rose bor- ents to create an exciting mix of classic breakfast menu. Friendly service, deli- terrace under the tree, look at the ders, I enjoy the teatime with scones brunch specials and Japanese fusion cious coffee, and delectable food keep Spree, and read the book I just bought. and tea. Every Sunday in the summer, dishes. This quirky, warm, and or- locals and tourists coming back to this The breakfasts are called “Das große cool concerts take place on the open- ganic concept can also be felt through crowd-pleaser. Gatsby” or “Adieu Tristesse” to go with air stage - and without admission fee. House of Small Wonder’s interior, as No Fire No Glory the reading, and the coffee can also Mitte. plants hang from the ceiling and light A speciality coffee and brunch ha- come from the French Press if desired. Café Stockholm green tones fill the space. The ultimate ven in leafy Prenzlauer Berg. A local Mitte. This time it isn’t England. This is Swe- brunch spot. hotspot, this café made third-wave Hofcafé Mutter Fourage den. Fine cinnamon snails and other DoubleEye coffee cool in the area, with a minimal, The cosy Hofcafé in Wannsee looks as delicious Swedish delicacies, such as Cosy, charming and cool; a Schöne- modern interior and a coffee-centric if time has stood still. The tables and apple tart or chocolate cake, are on the berg favourite, bringing a multina- menu. The team is passionate about chairs stand on hunchbacked cobble- menu at Café Stockholm. This is how tional selection of coffee to Berlin. The coffee, great service, and tasty food. stone pavement in the rustic court- you can dream of your next holiday in atmosphere is relaxed, but don’t be Wholesome and generous, head here yard. Besides delicious cakes, the café a red log cabin by the lake. Pankow. fooled, the passionate staff know their for a cup of coffee or brunch. also serves a delicious breakfast with Anna Blume coffee and will serve up a perfectly Café Mano freshly baked rolls. And afterward, The café has become almost as well- poured brew. A popular summer spot, A quirky and cosy café-bar located in I stock up at the corner shop “Feine known and popular as the legend- the small café has ample outdoor seat- the always-cool Kreuzberg. With an Kost.” Steglitz-Zehlendorf. ary poem by Kurt Schwitters. Anna ing. assortment of old-school tables and Café am Neuen See Blume fans enjoy the finest antipasti Two Planets comfortable chairs arranged across The Café am Neuen See has been one for breakfast and homemade cakes. A casual yet cool café, serving up veg- three small rooms, it has an informal of the city’s most popular cafés and Pankow. 4 Berlin Brats Alumni Association Newsletter Berlin Brats Alumni Association Newsletter 5 Airlift veterans recall their experiences Great was the man, and dark, today from Berlin. Forever,” he said. For covered with coal dust, Charles the former soldiers, returning to Berlin Childs recalls. The American was very emotional. pilot had just taken his first flight “It’s touching how grateful the people to Tempelhof during the Airlift, here are still,” said Johnny Macia from behind Soviet blockades, under California. The 85-year-old was a me- difficult weather conditions. But chanic at the air bridge. “People say we he wasn’t nervous until he had are heroes. But we just did our jobs.” already landed safely. Mercedes Wild, a Berliner, sees the Three years earlier, he had story a little differently. “We owe these dropped bombs; now he flew people our lives; without them, we into town to supply West Berlin would have starved,” says the 73-year- Articles on these three pages excerpted planes will be returning to Germa- be coming to Germany from South with coal. He climbed out of the old. Wild ran with many other kids to and combined from articles on Tempel- cockpit and saw the head of the the airport, in the hope that the “candy ny. A number of the original planes Africa. One owner intends to make German ground crew member bomber” would again throw candy. But hof or the airlift in the Berlin Times and – including Douglas DC-3/C-47, the flight all the way from Australia approaching. How should he greet of the end of the Berlin Blockade. “It was the then-seven-year-old never got any. the Berliner Morgenpost, including one Douglas DC-4/C-54 and Junkers to be a part of the reunion. him? The great German stopped, hesitated a very big achievement and I sometimes “The bigger guys were always faster than I forwarded by Deb (Brians) Clark ‘74 JU-52 models – will make their way Enough to fly the original schedule a moment, then said, “Thank you.” Childs cannot believe that we accomplished it,” was,” she says. So she wrote a letter to the In July 1945, the US Air Force from several different corners of gave him his hand. Enemies had become said Childs. During the airlift, 78 people unknown “Candy Bomber in Tempelhof,” With the help of these original died, most of them pilots crashing their took over Tempelhof Airport in the world, first to the Wiesbaden- friends. asking if he would please even once throw aircraft, organizers will re-enact the Childs can still speak a little German. planes, Childs also reminded people in the a parachute over her house in Friedenau Berlin and maintained an air base Erbenheim Airbase (June 10–12) in actual schedule and time intervals “Good day,” he greeted an audience at a church. -- the one with the white chickens in the in the eastern part of the building Hessen, then to Fliegerhorst Faß- (every 90 seconds) from 1948–49 at memorial service at the Kaiser Wilhelm Many of the Airlift veterans had trav- garden. No parachute landed, but decades until 1994. The western part of the berg (June 12–15) in Lower Saxony, Memorial Church in 2014. “Our roaring eled to previous anniversaries in Berlin, later, she met Halvorsen at a ceremony at the three airports. In other words, but this one was special: It was the last airport was opened for German and finally to the airfield in Berlin- for the first time in 70 years, a new machines have fallen silent, but the memo- Tempelhof in 1972. The pilot remembered civil aviation in 1951. Schönhagen (June 15–19). ry of the air bridge is still very present.” time that the veterans will come together. her letter and the two remain friends to generation of Berliners will be Together with about 80 Airlift veterans “We are all not so fit,” said Childs. The this day. Whenever he’s in Berlin, they Changing the image of US soldiers 40 planes return, for the last time able to experience the Airlift with from the U.S. and UK, Childs had come 94-year-old was confident that he would visit, and she still lives in that same house The image of US soldiers in Of the many airplanes that their own eyes. At the airports in to Berlin to celebrate the 65th anniversary not live to see the 70th anniversary. “I leave in Friedenau. West Berlin changed deeply with participated in the Airlift, there are Wiesbaden-Erbenheim, Faßberg, the start of the Berlin Airlift or only roughly 160 left in operation and Berlin-Schönhagen, crews and How the idea of dropping candy came to be “Luftbrücke” (air bridge). After the worldwide. Individual fans, founda- aircraft will also be on display for unprecedented supply of food, and tions, museums, and associations the general public to visit up close. One of the honorary guests at the June 2019 70th Anniversary Wings.” especially coal, to the city – which spend a lot of time and effort to Plans include a “Luftbrücke zum festival will be none other than Gail Seymour “Hal” Halvorsen, Halvorsen’s initiative was quickly picked up by the press, un- had been sealed off on all sides by Anfassen” (hands-on airlift) ac- born Oct. 10, 1920, in Salt Lake City, UT. Halvorsen was the first leashing a wave of support. He and his crew were soon given 425 keep them in good flying condition. pilot to – just before landing at Tempelhof – delight children wait- kilos of sweets to drop on Berlin each day. The idea also caught the Russians – between June 24, For the one-week festival in Ger- companied by multiple-day pub- ing atop the mountains of rubble in Neukölln by pitching from his on immensely with other crews. By the end of the Airlift, a total 1948, and May 12, 1949, Berlin- many, almost 40 planes have agreed lic events and school and youth plane bags of candy, each equipped with its own little handker- of about 25 airplane crews threw 23 tons of candy in 250,000 ers started to see the GIs more as to participate, returning most likely projects. chief parachute he had attached to them. This “Operation Little parachutes over the city. protectors than as occupiers. From for the last time. Some of them will Berlin political circles debated Vittles” led to the Airlift pilots and their airplanes being called Halvorsen would later explain that he had just wanted to bring that moment on, this new relation- allowing the airplanes to land at “Rosinenbomber,” or “candy bombers.” a little happiness to the needy children of bombed-out Berlin. Halvorsen is 98, still has his pilot’s license, and still knows some Historical eyewitnesses agree that he had a tremendously positive ship was reflected and celebrated Tempelhof Airport. A special per- of the kids he dropped candy to 70 years ago. He says the flights impact on the image of Americans in postwar Germany. at the US Air Force’s annual open mit good just for the exhibition was and the encounters with Berlin children had changed his life. “I house at Tempelhof, a huge festival theoretically conceivable, but highly will never forget their gratitude.” attended by hundreds of thousands improbable. The spacious tarmac The idea of dropping candy occurred to him one day after of people. of the airport, which was decom- one of his deliveries of coal, food, and medicine at Tempelhof. missioned in 2008, is now a park He stood at the barbed wire separating him from eight to 15 Week-long re-enactment festival children and thought, “These children have nothing; nothing at The gratitude of Berliners for mainly used by the residents of its all,” he said. But none of the children had begged for anything. the energetic and extensive solidar- surrounding neighborhoods. The “They were grateful to be free -- that was more important than ity shown by the Allies for their technical and logistical arrange- chocolate.” walled-off city will be on display ments required for a three-day He handed two sticks of chewing gum through the fence to commemorative event ended up a girl. “Her eyes grew big,” he recalls. The chewing gum was di- again in June. A week-long festival vided and Halvorsen gave the children a promise: “If I come back will take place at three locations being too protracted to incorporate to Tempelhof tomorrow, I’ll drop sweets for you when I fly over!” and commemorate the end of the the central site of the Airlift. As the airplanes landed at Tempelhof every 90 seconds, the Berlin Airlift 70 years prior. The be coming from diverse European Largest humanitarian relief action children on the ground could not tell which one was Halvorsen’s. He thus arranged with the kids that he would “wiggle” his wings special feature of the fest: those his- cities, over 20 will be flying from For recent generations of Berlin- Late summer 1948: Gail Halvorsen creates parachutes with sweet cargo. as he approached, earning him the nickname “Uncle Wiggly torical “Rosinenbomber” transport the United States, and a DC-4 will Airlift story continued on pg 6 Photo courtesy US Army. 6 Berlin Brats Alumni Association Newsletter Berlin Brats Alumni Association Newsletter 7

Berlin Brats receive mayoral invite! Berlin BRATS regional Thirty Brats/FAC will attend the “Airbridge” wreath laying and other “ In Berlin”...yes, you read that right!!!! ceremonies paying homage to the 70th Anniversary of the Airlift Join us…...Saturday, May 11th @ 12:30 for lunch & Brat chat! (self-pay) Limited Menu. by Jeri (Polansky) Glass ‘72 original airlift veterans’ advanced ages, the The Berlin Brats have planned a “re- BAVA Brats escort their fathers or grand- gional” (the 1st one in Berlin, after hold- fathers to special events and reunion with ing two Reunions there in 2006 & 2014) them. Three U.S. airlift vets (to include the on Saturday, May 11. We have four teach- famous Candy Bomber at 98 years young, ers who have RSVPd: Mr. Bluem FAC Col Gail Halvorsen, with two of his daugh- (’70-’94), Herr Prigge FAC (’72-’94), Mr. ters, one being Marilyn, BAHS class of ’73) Schmoll FAC (’81-‘94), and MaryLynn will be attending, along with 15 BAVA Brats. (Schuppan) Werner-Minges FAC-TAR We, the BBAA, had to compile a list of MOMMSEN-ECK (’64-’70), along with 26 Brats full names and snail mail ad- from classes ’71 to ‘88. Most Final 70th Anniversary dresses for the mayor within two 45 Mommsenstrasse of the Brats still live in Berlin events business days after receiving the or close by, but two will be in invite. Our list has been submit- BERLIN May 11: Berlin Brats regional in Berlin Germany on business and two ted and 30 of us should be receiv- May 12 @11am: wreath-laying ceremony 030-3242580 will be there on vacation. ing our “personal VIP invites” at the Berlin Airlift Memorial with “Day On March 27, we received an within the month of April. of the Air Bridge” celebrations continu- Yes….there are a fair number of “Berlin Brats” still residing in Berlin. Maybe you don’t know of INVITE FROM THE BERLIN We are not sure what all will ing on the Tempelhof grounds each other….so let’s correct that….AND pull in some Brats traveling to Germany this month. MAYOR’S OFFICE to join the (see article about Berlin Brats’ invitation from be taking place other than a “Berlin Airlift Veterans Associa- Berlin mayor, above) wreath laying by Col Halvorsen Mr. Bluem (FAC ‘70-’94) and Herr Prigge (FAC ‘72-’94) will be in attendance! tion & the BAVA Brats” (yes, we at the “Airbridge Memorial,” fol- learned in November last year Nine-day re-enactment and commemo- lowed by an event at Tempelhof Please RSVP your attendance #’s to: [email protected] that the “Airlift Veterans” have Departure Hall and the Columbia rative festival with 40 original aircraft at By: May 6th, 2019 a group called the Berlin Air- three airbases in Germany: Theatre. The BAVA Brat orga- lift Veterans Association Brats June 10-12: US airbase Wiesbaden- nizer informs us it will include a Please Note: On May 12th: @ 11am there is a wreath-laying ceremony at the Berlin Airlift (BAVA Brats for short) com- mayor’s luncheon! We’ll see…. Erbenheim Memorial with “Day of the Air Bridge” celebrations continuing on the Tempelhof grounds prised of their offspring) at the June 12-15: German airbase Faßberg and will report on it in our next Airlift ceremonies on Sunday, June 15-18: Berlin-Schönhagen Airport issue, post event. celebrating the “70th Anniversary of the Berlin Airlift.” May 12, at Tempelhof. With the Visit: www.berlinairlift70.com/ https://www.foerderverein-luftbruecke- Airlift story, berlin-70.de/ continued from page 4 www.facebook.com/events/ 2086082011672956/ ers, the sheer scale of the larg- Blockade and Berlin Airlift, are est humanitarian relief action thus not chronologically identi- in the history of the world can be the history of Berlin. cal. hard to comprehend. For more First true crisis of the Cold War The lifting of the Blockade and than a year, propeller planes deliv- The incessant, positive reports the end of the Airlift marked the ered a total of two million tons of by news outlets all over the world resolution of the first true crisis of supplies to Berlin. Thus, more than focusing on the Allied air deliver- the Cold War by peaceful means. 270,000 flights, i.e. almost 1,000 ies in 1948–49 and the burgeoning However, the absence of military flights per day to guarantee the reputation of the Western powers force did not prevent all loss of survival of the hungry and freezing constituted one of the reasons the human life during the Airlift. citizens of West Berlin. The techni- Soviet Blockade was lifted on May Airplane accidents accounted for cal and logistical feats of air trans- 12, 1949. Nonetheless, the Airlift the death of at least 78 people, the port executed by the pilots and carried on for another four months names of whom are engraved on ground crews remain one of a kind until late summer of that year. the base of the Airlift Memorial in and will forever be linked to The twin historical events, Berlin front of the former airport. 8 Berlin Brats Alumni Association Newsletter Berlin Brats Alumni Association Newsletter 9 and fry them until they turn dark and either boiled or fried and come with crispy. all kinds of stuffings like pork, beef ,or German food varies by region, but there 3. Bratwurst: it is not surprising that even a veggie option. already in our third place we have a 7. Leberkäse: of course, another dish dish made of pork. Bratwürste are part made of pork meat is next. Leberkäse are some universally favored items of every German barbeque and also is usually served as a snack during There is no one way to define Ger- Northwestern Germany Berliner Pfannkuchen differ from area to area. The most -fa the day rather than as a real meal. order to save you a lot of work. If you man cooking. Each region in Germany Because of its close proximity to Armer Ritter (German version of mous Bratwürste are for sure the short Leberkäse is more a kind of a sausage want to prepare them the traditional has its own specialties and variations. the North Sea and Baltic Sea, cooking French toast) and thin ones coming from Nürnberg. that is put in the oven for a long time, way, you need some thinly sliced beef The southern region of Germany in Northwestern Germany includes a Rote Grütze Outside of Nürnberg Bratwürste are then sliced and served with white meat, add mustard, onions, ham, and shares many specialties that reach large variety of seafood dishes. Also Wurst and cheese bigger and contain more fat. But no bread and sweet mustard. Very tasty a pickle inside, roll them up and put over to Austria and Switzerland. In the typical for this region are hearty wurst Leberwurst (liverwurst) matter which size, Bratwürste are part but also very heavy. them in the oven to cook in a sauce southwest, cooking is greatly influ- (sausages), potato and cabbage dishes, Bockwurst of every German barbeque party. for some hours. But there are hun- enced by French cooking. Cooking as well casseroles, rye breads, and sev- Currywurst 4. Currywurst: no more need be said. dreds of different recipes going around in the eastern region has more of an eral different kinds of soups. Beverages 5. Sauerbraten: a dish that you will for Rouladen. One tasty example is Eastern European flavor. There are also Rhineland Berliner Weisse usually get served when visiting the Rouladen Greek style with Feta cheese foods that are shared by all regions, but Cooking in the Rhine River region Germans are known for their grandparents or on a special occasion. inside. Rouladen are extremely tasty prepared differently. Sauerkraut is a is influenced by foods in Belgium and traditional German cuisine around To prepare a Sauerbraten you will need but unfortunately, they are very time- The Netherlands, as well as by the local the world. What many people don’t some high quality piece of beef and consuming to prepare. wine industry. The menu here includes know is the fact that German cuisine a lot of time. The meat is put in the 8. Schnitzel: the most famous version 10. Gulasch: One could argue that Gu- such popular dishes as Sauerbraten, is so much more than just sausage and oven and cooked slowly in its juices for of Schnitzel is definitely theWiener lasch is not really a German invention, Potato Pancakes, and Blutwurst with meat. hours and hours. But the slow cooking Schnitzel, which is a thinly sliced piece but nevertheless the Germans love Onions. Depending on where in Germany in low heat will make the meat incred- of veal-meat, covered with flour, egg, their Gulasch and may have taken the Eastern Germany you stay you will find a big variety of ibly soft and tender. and bread crumbs, and then deep fried original recipes and turned them into This region is known for it’s hearty traditional and comfort foods. 6. Maultaschen: rumour has it that, in oil or a lot of butter until it turns som variations of their own. Gulasch dishes, a wide variety of locally grown The area around Hamburg is known back in the day, some monks, who golden on the outside. Also very tasty is made with thick pieces of beef meat good example. Each region has its own fruits and vegetables, and beer. Klöße for fresh fish dishes (even though the were not allowed to eat any meat dur- is the Schnitzel Wiener Art, which is that have been slow cooked in a rich technique and recipe for preparing and (dumplings) and potatoes are loved Hamburger is named after this city, ing fasting, covered some meat in kind basically the same but with pork meat. sauce, sometimes made of red wine, cooking this dish. here, as well as delicious cakes and it is not a traditional dish), while the But there are many more options on which makes the meat very soft and German cooking is often thought pastries. South is known for all types of foods how to prepare a Schnitzel which range tender. Gulasch can be eaten as a soup of as being very hearty with an em- Northeastern Germany made of pork. from chicken breast to soja to blocks of or with some side dishes like Spätzle. phasis on meat and potatoes. This is Cooking in Northeastern Germany Here is our list of the top ten foods you cheese. We are open to discussion here We also have to mention Döner explained partly by Germany’s rela- is very hearty. Typical dishes in the should try in Germany: about who really invented the Schnit- Kebab. Although this is not traditional tively northern location. During the region are Eisbein, Kasseler Rippchen, 1. Spätzle: traditional Swabian egg zel, may it be the Austrians (after all, German food, and thus not one of cold winter periods, Germans had to and Currywurst. Many Eastern Euro- noodles. Funny enough, but the most the Wiener Schnitzel is called after their our list of ten, this Turkish import has consume higher-calorie and nutritious pean dishes are also found here, as well famous German dish, Spätzle, is com- of a pasta dough so that God could capital) or even the Italians with their become almost a national food and foods to sustain their health. Resulting as seafood dishes. pletely vegetarian. Spätzle are a kind not see that they were eating meat. No love of Escalopes. has taken on many German speciality dishes, for example, included hearty Culinary specialties of Berlin of pasta, but the dough only consists matter if that story is true or not, but 9. Rouladen: if you ever want to cook types. Everyone eats Döner now and potato creations (Germany belongs to Cooking in the German state of Berlin of eggs, flour, salt, and a hint of fizzy believe us when we say that this Swa- Rouladen yourself, we strongly advise you should try different regional types the top potato-consuming countries), is simple and down-to-earth and meals water (in order to fluff up the dough). bian dish is another fantastic thing to you to go to the butcher and ask him of this street food. as well as Sauerkraut, which provides a are hearty and satisfying. Cooking try while in Germany. Maultaschen are for some ready-made Rouladen in good amount of vitamin C. here has been influenced by the im- Southwestern Germany migrants from neighboring regions. Cooking in the outer, southwestern Very common in Berlin are dishes with part of Germany is greatly influenced pork, goose, fish (such as carp, eel, and by French cooking. Riesling wines, pike), cabbage, legumes (such as peas, WHO KNEW ONE OF OUR Spätzle, Sauerkraut made with white lentils, turnips, and beans), pickles, wine, and Maultaschen are among the and potatoes. 2. Bratkartoffeln: Germans sometimes favorites made here. A list of popular foods and dishes in are reffered to as ‘Kartoffeln’ as a joke, MOST FAVORITE CHOCOLATE Hessen Berlin are listed below: because it seems that everyday a Ger- The German state of Hessen is Soups and casseroles man is having at least one dish which known for its Apfel Wein, Handkäse, Kartoffelsuppe (potato soup) contains Kartoffeln. While this stereo- BARS…FEATURED THE “BERLIN Frankfurter Grüne Soße, Frankfurter Hoppelpoppel (a combination of left type is not true, it is true that Bratkar- Rippchen, Sauerkraut, and Frankfurter over meat, onions, potatoes and toffeln are an excellent way of eating Würstchen. eggs) your portion of Kartoffeln in Germany. BEAR?!!!” Bavaria and Franconia Meats and seafood Slice up some boiled potatoes, slice What Bear? Cooking in the German state of Eisbein (pork knuckle) them thinly, put them in a frying pan Bavaria (Bayern) is greatly influenced Kasseler Rippchen with a lot of oil, bacon, and onions, Take a look...... by Austrian cooking. Popular in this Königsberger Klopse (dumplings of Okay, it’s a different bear, but ... still. Toblerone is produced in region are various kinds of Knödel beef and capers) (dumplings), Weisswurst, Leberkäse, Schnitzel Holstein Bern, the capital city of Switzerland, which is known as the “City and Pretzels. Franconia (Franken), a Vegetables region within Bavaria, is best known Kartoffelpuffer (potato pancakes) of Bears.” The Bear symbol of the city is visible in the logo. for Lebkuchen and Bratwurst. Cakes, breads, pastries & other sweets 10 Berlin Brats Alumni Association Newsletter Berlin Brats Alumni Association Newsletter 11 Brat Get-TogetherS What are the odds?

Peggy Van Gorder and Mark Britton connected in The teacher who left a mark January in Lake wales, FL ... both ‘84, both born on April 1st, both Army Brats, both Berlin Brats! How often to you think of that ONE teacher that had an influence on you? Some of us are lucky enough to have had several. But, think back to your Berlin days .... For me, it was Mrs. Okamoto. She taught at TAR for only one year. I was in her 4th grade class in 1969-70. She was beautiful, kind, and nice. I was a bit of a renegade child and she worked with that. I adored her. We left Berlin in the summer of 1970 and I thought of her often. Last year I googled her name and found that she and her husband live in Redondo Beach, CA. She recently retired as a teacher in Los Angeles. I sent her a note thanking her for being so wonderful to me. She responded back immediately and invited me to meet her the next time I was in California. (I lived in LA in the early ‘90’s and wish I could have found her then.) I met her after a work conference and she couldn’t have been lovelier. She told me that her husband was one of the subjects of Ken Burns’ documentary about Viet Nam. Vincent Hichiro Okamoto is an American attorney, judge, author, and retired United States Army officer. An Army Ranger dur- ing the Vietnam War, he is the most highly decorated Japanese American to survive the war. Older, but ... -- Liz Dane ‘78 wiser? Photo, left to right: Liz Dane ‘78 and her 4th grade TAR teacher, Ms. Mitzi Smurf (Michael James) Okamoto FAC (‘69-’70). ‘87 (on right) turned 50 in Feb ... with Brats Tim Snow ‘85 and Rob Ahrens ‘87 (above) making a sur- Bublé prise visit to Union, KY. Brat Get-TogetherS birthday bash Look who’s in town!

Rob Ahrens ‘87 and his new wife Holly were in Phoenix in March, where they met up with Jeri (Polansky) Glass ‘72 for a rousing time working out details for the post-2020 Reunion “Alaskan ‘84 Brats took in a Michael cruise”! Then Lissa Bublé concert in February to Ahrens ‘82, who lives celebrate Rose’s birthday! in the area, joined us L to R: Sylvia Alexander ‘84, Jessica (Jacalone) Killpack ‘84 and hubby Scott, and for even more fun! Rose (Hanson) Neel ‘84. 12 Berlin Brats Alumni Association Newsletter Berlin Brats Alumni Association Newsletter 13 Brats reminisce about Steak Night at the PX cafeteria ‘69-’78+ Sometime during the spring of candlelight. This turned the cafeteria like they do today. My first something other than beef, but I don’t ing, mostly servicemen and their 1969, the PX cafeteria staff started into fine dining cuisine every Monday “The funniest, and most horrifying foray into the remember. I do remember always families looking for a little “US Steak something new that excited the entire night! This unique event also gave story that I remember, is: One food and bev- looking forward to working on Mon- Experience!” I made a good amount of Berlin Brigade community--STEAK the entire Berlin Brigade community night I was trying to be cool erage industry day nights – even after graduating in money in tips, my hourly wage -- the NIGHT! This event was held every something else to do that was fun and and hold the tray with one ... ironically, ’72 and working at BB Headquarters in federal minimum at the time was $1 Monday night and the patrons could different behind “THE WALL.” hand like I had observed the turning out Civilian Personnel. We were also al- an hour. I banked the tips and paid order a wonderful sit-down steak “All of the waitresses were given a other waitresses doing because to be my life- lowed to serve wine and beer – Mateus cash for my first car when I came back dinner that included salad, a baked name badge and assigned a number to I thought it looked profes- long career! Rosé and Lancers were the popular to the States in 1973 ... $2,950 ... Chevy potato, and fresh rolls for under $10. wear. (I still remember mine was #9.) sional. As I walked, the tray Go figure. A wines. I don’t even know if they still Vega!?! There was also a wine list from which This little job was fun for all of the wait became unstable and I spilled part-time exist - of course Lowenbrau or Ber- Still, always have the fondest you could select a nice wine to have staff and was a nice break from our a salad down a lady’s back! She Monday- liner Kindl were probably also memories of work- with your meal. The tables were waited limited everyday routine. I also think was not amused and I was scared night-only available! ing “Steak Night,” on by high school students who always that it was a good learning experience to death, and, to make matters job at the I always had so much fun where the lights looked nice in their white shirts and for all of us! The cool thing about this worse, her husband was laugh- AAFES bantering back and forth with were dimmed and black skirts/pants. All wait staff wore was once your customers got to know ing hysterically. Needless to say, snack bar which the line grill chefs and one of tablecloths were name tags with a number; so, if you you, they could request your specific I did not get a good tip from that morphed into a “Steak Night”… the ladies on the cold line that put on the formica- liked your waitress, you could request number when they came to dine. This table and I went back to serving would be my Monday night job every prepped the salad and special topped tables once a them the next time you attended steak was especially nice when friends or the “Sam” way! I didn’t look as cool night forward from the summer of orders -- not as many special week for a complete night. family came to steak as the other servers, but I was just as 1970 when I was just 16 (ie: the only orders like we have today with transformation, in- As one of the Steak Night night because they could fast! Oh, in case you are wondering, I requirement at the time). gluten free, vegetarian, vegan, cluding the chianti waitresses, Sandi (Hoosack) wait for one of our tables did have a few waitress jobs along the I had to be 16 years old, in addition etc., etc. Don’t know what bottles with wax Trader ‘70 shares the fol- to become available. way before I found my dream office to getting my social security number food restrictions there were dripping down the lowing memories: “A funny Besides my family, my job. I never did get that “tray thing” and a food handler’s permit! So every then or that a peanut allergy sides for candlelight twist to this story concern- favorite customers were down pat. Monday night I would go to the even existed ... how times have atmosphere!! ing the part of the meal that Judy (FAC) and Jack “To sum it up, my personal snack bar and serve a variety changed! The dish room staff -- Nancy Liepmann included wine -- since most of Belt--they did not just opinion is that everyone should of steaks along with salad were all from Turkey -- the ’72 (Berlin 1967– us waitresses were under 18, frequent my tables, how- have to be a waitress or waiter and a baked potato or French “gastarbeiter” -- always very 1973) we could take the wine orders ever, as they spread it (now called server) before they fries. I don’t recall the other nice and helpful to the Nancy is currently (and I sold a lot of wine) but, around to all of my other are allowed to dine out! I will entrees offered at the time; it staff. the Corporate Director of Catering & we had to have someone over waitress friends and my always remember, with fondness, has been almost 50 years! I have The guests were nice Event Services for a prestigious 18 actually serve it to our sister Debbie ‘72, as well. my days as a waitress during to assume we served chicken or and not too demand- property in Utah. tables! We were paid an hourly Monday night STEAK NIGHT “The hum-drum tables in wage and got to keep in good old Berlin, Germany!” the cafeteria were spruced up our tips! We --Sandi “Sam” (Hoosack) Trader ’70 & with white tablecloths, fresh did not have Judy Belt FAC (’68-‘72) In the summer between my junior and senior year at flowers, and to share them BAHS, I worked at the snack bar as a short-order cook during the day. I was mostly making hamburgers, hot dogs, french fries, and sandwiches like the “Davey Crockett” - I worked grilling steaks! ....says David Jung ‘74. Most kind-of like a club sandwich. However, on Monday night of the guys on the line were former GIs, who married there was “Steak Night” and I worked there, too. German gals and were now working for AAFES. It We had a couple of guys (GIs, I think) who cooked was good fun...and we made good money. I remem- the steaks, but I was in charge of the french fries and ber them creating quite the ambiance with “the large ice cream bar. My job was to make all of the sundaes Curtain” hiding the grill station, the lower lighting, to order with whatever flavor of ice cream and choice the drip candles on the table, the white linen....totally of toppings were requested. I made a lot of hot fudge sundaes with nuts and whipped cream and a mara- transforming the “snack bar.” schino cherry on top, but the most popular dessert was the banana split. Generally with a banana cut in Yes! I remember the Mateus bottles with the half in a long, clear dish with vanilla, chocolate, and strawberry ice creams, and toppings such as nuts, candles! Unfortunately, I worked one night (loved caramel, chocolate sauce, pineapple, or strawberry it) and the kitchen had a fire the next week and preserve-like toppings. closed down for awhile. I was a waitress for These banana splits were very popular for the one night only, but it was fun. The customers guys to share with looked forward to it and I remember the blue their gals and I cheese dressing on the salad was the bomb!!! made a ton of -- Deb (Brians) Clark ‘74 them. To this day, I hate banana splits! -- Carl Fenstermacher ‘73 14 Berlin Brats Alumni Association Newsletter Berlin Brats Alumni Association Newsletter 15 Stop in to visit Berlin Cookbook sheds light on Brat Chef Robin American and German family Scottsdale’s (AZ) Starfire Grille has introduced a new life in 1948 blockaded Berlin chef -- Robin Murphy ‘84! -- who has implemented a Modified from 2017 article on Slate by country’s power and values. new menu. The restaurant is Caroline Lieffers and Frederick Mills Yet, these anecdotes also reveal inside the clubhouse of the In the summer of 1948, nearly 1,000 an American character perhaps over- Starfire Golf Club and is part American women, wives of military and seasoned with self-assuredness. of a $750,000 update at the civilian occupation personnel, found Though affectionate, the authors course. themselves in the middle of what would all too often cast “the many Chef Robin brings her pas- Recipe call for become the first major crisis of the excellent [German] cooks” they sion for food to Starfire and new Cold War: the Berlin Blockade. By encountered as culinary conserva- has cooked for Madonna, The the end of June, the Soviets had cut off tives, simpletons who complained road and rail access to the city, severely about “the puzzling variety in Arizona Cardinals, and other Brats cookbook rationed its electricity and water, and the American diet” and its ten- “In a P.W. camp in Germany, the celebrities. Robin, a sous-chef, manages the Grille. The Berlin Brats cookbook committee is request- hoped to drive Western forces from the dency for newness. In one instance, The biggest addition to the menu are wood-fired G.I.s talked at night of their favor ing your help providing recipes for a cookbook war-damaged German capital. The Al- they roast a German cook who fool- ite foods. Night after night, one pizzas. Guests will be able to build their own pizza or available for purchase at the 2020 reunion in Se- lies responded with an ambitious plan: ishly “stuffed [a chicken] with one cup soldier heard about this recipe and order the Tomato & Basil, Meat Lover’s, or Everything attle! Proceeds will benefit the Berlin Brats Schol- the airlift, supplying the beleaguered poultry seasoning and one tablespoon could hardly wait, upon his release,- pizza. Because not everybody is a fan of pizza, new arship Fund. city with more than 2 million tons of breadcrumbs!” Elsewhere, they play- to have his wife prepare it for him.” sandwiches have been added as well, including The We envision this cookbook to include recipes goods. fully mock the Germans’ taste for heavy [Swift Breakfast Eggs] Italian Meatball and The Batman. Served on Na’an from all countries, whether Spanish, Greek, Asian, The American women -- and their bread and cold food, not mentioning bread, The Batman is filled with bacon, arugula, moz- American …and of course, GERMAN, and will 744 children -- would have been for- if these preferences stemmed from zarella, tomato, and avocado aioli. have sections for desserts, appetizers, main dishes, given for abandoning their new home cultural difference or lingering habits of - “We are so excited to introduce these new menu to name a few. The book will also include vintage front. Yet, they stayed. They were com- wartime conservation. mitted, the Chicago Tribune reported We get glimpses of the fact that items, and our new wood-fired pizzas,” said Chef recipes and photos from 1946-1994, otherwise “Ten years ago an American Fam at the time, to “encouraging Berliners military families had “Hausfraus” and ily stationd in Berlin sent their Murphy. “At the Starfire Grille, we are proud to support known as the BAHS years. frightened by the prospect of Rus- German cooks and maids, and that children to the GertraudenSchule local farmers, producers, and artisans, and everything We are looking for recipes that are special to sia taking full control of the city.” The there were many international “military in Berlin-Dahlem. By strange we serve is made fresh on-site with the best ingredients you and your family. Ideally, we encourage you to American Women’s Club of Berlin even missions” to Berlin. We hear anecdotes coincidence, the same children are available.” submit a photo of your recipe with a brief state- created a cookbook, Operation Vittles, from GIs in German POW camps, attending the same school, which, The Starfire Grille offers happy hour and they’ve ment as to why this recipe is a favorite. Does the in January 1949, to commemorate their recall the European view of corn as ani- however, is now American.” added clams and mussels to the menu. Sunday brunch recipe bring back fond memories? Did you find a resolve and finance their charitable mal food, laugh at stories of adapting to “What a surprise we got when is served from 10 a.m – 1 p.m. and offers brunch favor- way to take an existing recipe and make it totally activities. (You can read a scan of the military life or the ways of life in post- a Christmas card arrived from cookbook at this link: http://www.ber- war Berlin, and even find a reference the Pumpenwagon Men ites on a rotating menu. your own? indispensible laborers who come We highly encourage you to submit more than linbrats.org/pdfs/49Vittles.pdf). to the first days of what became BAHS. around regularly to pump -- out those the one recipe and in different categories! Operation Vittles is stuffed with a We also see the effort to make certain sewers.” Due to copyright infringement issues, we cannot postwar spirit of international aid, foods not appear Russian in origin -- a sacrifice, and collective responsibil- strange spelling of ‘stroganoff,’ and at- accept recipes/pics copied from other cookbooks. ity. Some of the recipes are simple, like tributing Shashlik to Poland. We are looking for unique and original recipes. We cheese on toast, while others include The issues and activities of military look forward to providing a cookbook that you, lemons and sherry, tastes of Western families overseas have rarely been other Brats, and your family will enjoy for years to “While en route to Germany, we prosperity and hope in the middle of captured. The tradition of military were suddenly and permanently come. geopolitical crisis. The book celebrates spouse cookbooks like this one provide made conscious of Army terms. Please submit your recipes by August 1st to the “happy group of wives who at- not only a means for passing on and The ship’s passengers had been [email protected], in Word.doc format. Be tempted to obtain American meals,” sharing recipes, but also a snapshot of assigned individually to eat either sure to include your full name (to include maiden), and anecdotes make light of short- daily life and outlooks from a particular at A-Deck or D-Deck, invariably - class year, and years in Berlin (for example: Jeri ages and shutdowns: electricity cut- time and place, and can be fascinating separating couples, when over the P-A system came the startling an (Polansky) Glass ’72 (’67-’71)). offs meant that one lamb roast played reading. a 22-hour game of “musical ovens” Who knows? Maybe someday, future nouncement: “Arrangements have Thank you! been made for husbands to mess -- Deb (Brians) Clark ’74 Co-Chair around the city. The Americans didn’t Brats will look at our upcoming cook- with their wives!”” just teach German women about the book and be fascinated by the stories -- Susan Robinson (Honorary Berlin Brat/Spouse of joys of refrigeration; they also modeled that accompany our recipes. Wood-fired pizzas with The Batman in the center of a lovely, sunny Gary Robinson ’74) Co-Chair lunch-time table. the potential and benevolence of their 16 Berlin Brats Alumni Association Newsletter Berlin Brats Alumni Association Newsletter 17 Three degrees of separation, Schnitzelfest again Evelyn (Carey) Christich in Atlanta [Bitburg ‘73] and Jeri (Polansky) Glass ‘72 (pictured at left) met at an ALL Brats German dinner in Terri Geer ‘89, Julie Langley ‘77, Phoenix in 2018. They became and Robert Bourbo ‘76 met up with instant friends….and had prob- ably crossed paths much earlier Stephanie (Hale) Wiley ‘80 in Berlin, 2017, with each other as Berlin representatives in Germany…. (….we’re thinking one of the city’s loveable bear figures. possibly at Rhein-Main basketball to the February Schnitzelfest at Der tournaments or across the foot- Biergarten restaurant in Atlanta. ball field when the rival schools played each other). Now comes the three degrees of separation…..come to find out our Class Contact ’70, Linda (Eh- rlich) Packard, also knows Eve! Apparently, Linda was a Bitburg Baron before she became a Berlin Bear. Here she is (photo on right), attending the 2018 Bitburg Reunion in Chattanooga -- with Brat Get-TogetherS none other than Eve. “We start ‘em young” Greg Matterson, Sr. ‘77’s 4-month-old grand- No more monkee-in’ around son William Wallace, born on 1 November 2018, in Huntsville, AL, is already a Berlin Bear! His mother Amber is Greg’s daughter.

Peter Tork of the Monkees passed away in February. RIP. Peter was Short, but oh, so sweet a Berlin Brat, attending kindergarten and first grade in Berlin after Maggie (Ellithorpe) MacPherson ‘63 (on left) took World War II. His father was a second lieutenant posted to Berlin in her husband to visit his sister near Gainesville, FL, ‘46. The Monkees have sold more than 75 million records worldwide, in March, and look who she got to have breakfast making them one of the biggest selling groups of all time. Tork played with! Phyllis (Park) Saarinen ‘61 (on right). guitar for the group in addition to acting and singing. 18 Berlin Brats Alumni Association Newsletter Berlin Brats Alumni Association Newsletter 19 Culled from articles by Natasha ing brown lumps, ruddy ooze, and weiner-shaped sofas before shut- Frost and Jessica Leigh Hester, grinning cook are giving a home- tering in December 2018, said that Bears and Barons face off over dinner January 2019, with info courtesy of town hero its due. roughly 800 million currywursts Staatliche Münze Berlin are devoured in Germany each year. The no-fuss food is iconic. “If On March 21st, Berlin & Bitburg The sausages are depicted in an Warhol had been a Berliner,” Time Brats living in the Phoenix area came to- all-too-realistic shade of brown. Out Berlin once wrote, “he would gether for a “private” cozy Polish dinner It’s a shiny piece of metal that have painted a bratwurst drenched combines two German favorites: in lurid red ketchup and liberally at the “A Touch of European Cafe.” cash and bratwurst with curry sprinkled with curry powder.” It’s The dinner came about after Evelyn sauce. also alleged to be a favorite of cur- (Carey) Christich, Bitburg ’73, and Jeri This seemingly priceless com- rent chancellor Angela Merkel, and (Polansky) Glass, Berlin ‘72 (who met bination can be yours for just €13 her predecessor, Gerhard Schröder. at a Phoenix all-Brats dinner early in ($14.90), thanks to the Staatliche Heuwer died in 1999, taking the the year), had a one-on-one luncheon Münze Berlin, a mint based in particularities of her recipe with together at this establishment. When the Berlin that produces 20% of all her. (She is said to have kept it a two were paying their bill, they learned Germany’s euro coins. The mint secret from even her husband.) the tiny, historic house opens for small just released a commemorative coin The stall itself continued to grow, dinner parties (no more than 15 com- celebrating 70 years of currywurst, employing 19 women at its height, fortably) on Thursday nights. Since on sale for numismatists and sau- before closing down in the 1970s. the two enjoyed the establishment, the owners, and the food, they immediately The Wurst thing came up with this joint dinner! A German mint just released a coin commemorating Seven Berlin Brats and spouses, and 70 years of currywurst, and it’s unspeakably ugly eight from Bitburg, attended.

Berlin Brats: Diane (Shaw) Orozo ‘66 and hus- sage fans alike. (Sadly, it’s not legal The coin celebrates seven decades That hasn’t stopped hundreds of band Bob; Diane (Green) Kempton ‘72 and hus- tender.) Some 2,500 are available since Königsberg-born housewife other sausage stands and beer halls band Reed; Jeri (Polansky) Glass ‘72; Jim Wright for purchase. Herta Heuwer first opened up a across the world from taking a stab ‘72; Carl Fenstermacher ‘73. Bitburg Barons: Plenty of belly-warming, taste- snack stall in western Berlin. Evelyn (Carey) Christich ‘73; Jerry Christich ‘73; and three more couples through ‘79. bud-pleasing bites aren’t especially She is said to have concocted Food photos: Polish Platter: Hungarian easy on the eyes. No matter: De- the sliced-up bratwurst sea- Goulash, Sausage, Cabbage Roll, Piero- troit’s chili-drenched coney dogs soned with paprika, tomato gis! and Chrusciki (Angel wing) & Poppy and Berlin’s ketchup-drowned cur- ketchup, sweet peppers, and Seed Cake. rywursts slide down the gullet with curry powder in 1949, with in- no problem. The deliciousness is in gredients from British soldiers the taste, not the look of the thing. stationed nearby. Even if this newly minted com- On Sept. 4, 1949, as local memorative coin (designed by a lore goes, foot traffic was light, trainee and she had time to experi- engraver ment, mixing the donated who items, then serving the result- drew ing sauce hot over a sliced, fried at the currywurst, however, with upon bratwurst. some of Berlin’s most upmarket “his- She hawked the affordable concoc- versions retailing for more than the torical tion from a stand in the Charlotten- cost of the coin commemorating inspira- burg district, and hungry passersby the dish’s invention—and served tions,” quickly developed a taste for it. In with a glass of champagne. says doing so, she invented a Berlin clas- In this silver coin, Heuwer and Andreas sic—and a cult sensation for cash- her creation are celebrated for per- Schiko- strapped students, hungry barflies, petuity, though the artist’s impres- ra, head and hordes of tourists alike. sions of both are a little unflatter- of the The one-time director of the ing, to say the least. Staatli- Deutsches Currywurst Museum, The real deal looks more mouth- che Münze) isn’t doing the street which boasted “sniffing stations,” watering, as we Brats can attest! eat any aesthetic favors, the hulk- ketchup-squiggle ceiling decor, and 2020 Berlin Brats Alumni Association Newsletter Berlin Brats Alumni Association Newsletter 21 Spargel season in Germany starts in April Pretzels: a medieval German delicacy by Teri Weiss Documents indicate that the roots How it’s served Special to The Citizen of German asparagus are to be found Between April and June, nearly by Nicole Glass, German Embassy trees in Austria, at Oktoberfest, and as food carts, in the area around Stuttgart, every restaurant in and around Baden- If you’ve ever been to a German part of Easter egg hunts in Germany. fairs and where it has been grown Württemberg and beyond prominently bakery, you might have noticed the During the 16th century, pretzels were festivals, and since the 1500s. Until the features white asparagus on their menu fresh-baked pretzels every morning consumed on Good Friday, and some childrens’ 19th century, it was planted during “Spargelzeit” or asparagus time. behind the glass. Pretzels have long Catholics considered them an impor- lunch boxes. exclusively for the ducal and German asparagus is “classically” been a part of German food culture - tant part of Lent. the royal Baden and Wuert- served with melted butter and new but they have also made their way to Pretzels were deeply integrated in temberg courts, earning potatoes (Spargel mit Butter), or with the United States. both religion and German culture. As Spargel the nickname Königs- hollandaise sauce (Spargel mit hol- There are several unconfirmed sto- a result, German immigrants brought gemüse, or royal vegetable. It ländischer Sauce), with various kinds ries about the invention of the pretzel, pretzels with them when they came has also been called “Elf- of ham (Spargel mit Schinken) or with but the earliest recorded evidence of to the US in the 1700s, and pretzels enbein zum Essen” (ed- salmon or shrimp (Spargel mit Lachs ible ivory) or “weißes Gold” oder Garnelen), with eggs (Spargel mit pretzels is their appearance in the crest quickly became a staple food of the This year’s Spargel Season is in (white gold). Ei), and any number of other inno- of German bakers’ guilds in the year Pennsylvania Dutch. In 1861, a man full swing! To many Germans, Spar- Remarkably rich in nutrients but vative additions. One fine local side 1111. A pretzel was also depicted in named Julius Sturgis founded the gel (asparagus) literally epitomizes low in calories, asparagus is a very dish treat especially with Spargel is an 1185 painting of a banquet for the first pretzel bakery in the US, call- springtime. The harvesting and eating healthy food indeed. It packs a nutri- the Swabian crepe called “Kratzete” Persian King Ahaseurus, which was ing it the Sturgis Pretzel House. The “season” eagerly awaited by food lovers tional punch: 93% water, 2% protein, (scratched thin pancake). published in the Hortus Deliciarum, a bakery, which is located in Lititz, PA, begins each year early to mid-April 4% carbohydrates, only 0.2% fats, 150 How to cook it medieval manuscript that was com- continues to produce pretzels and is and traditionally ends on June 24, the calories per kilo, contains potassium, At-home methods of Spargel prepa- piled in Alsace (which at that time also a tourist attraction, run by Sturgis’ feast day of St. John, adhering to the calcium, iron, ration can also was claimed by the German Empire). descendents. To this day, Pennsylvania old farmers’ almanac rule: “Kirschen phosphorus, and range from simple A prayer book from 1140 also shows remains a hot spot for pretzel produc- rot, Spargel tot” (when cherries are red, nitrogen, as well to extravagant. St. Bartholomew surrounded by tion, producing about 80 percent of all spargel is dead). The more practical as Vitamins A, E, Asparagus aficio- real reason: asparagus plants must and K. nados believe that pretzels. Later images show pretzels pretzels in the US. “rest” to gather strength for next year’s Baden-Würt- asparagus should hung around childrens’ necks on New In Germany, pretzels also grew in growth. temberg is one be cooked “the Year’s Day for good luck, on Christmas popularity and can now be found at During these roughly two-and-a- of the major quicker, the better.” half months (and for the rest of the asparagus-growing There is nothing year), Germans consume over 70,000 regions and has its quite like a fresh Doughnuts: a German creation from the 1400s tons of the elegant pale vegetable, ac- bunch of plump, Since the early 20th legedly deemed unfit for the Prussian military, but allowed cording to the German Agricultural straight stalks with crown buds tightly century, doughnuts to work as a baker for the regiment. While he was in the Marketing Board Central Marketing- closed, right out of field, garden, or have been a popular field, he would fry doughnuts over an open fire. His com- Gesellschaft der deutschen Agrar- market stall and into boiling water. treat in the US, where rades named the treats after his hometown, calling them wirtschaft mbH. Trim and Peel: Unlike green as- more than 10 bil- Berliners. Asparagus is the leafy plant of the paragus, white asparagus has a tough, lion doughnuts are As the doughnuts evolved and spread throughout the lily family whose young shoots actually somewhat bitter peel that must be consumed annually. world, they were given a variety of names; at one point, Ger- are the vegetable. Originally culti- removed before cooking. Trim the Although the diversity mans even referred to them as Bismarcken, after Chancellor vated by ancient Egyptians, Greeks, lower 1/2 inch from the ends and peel of colorful and frosted Otto von Bismarck. Today, terminology largely depends on and Romans, asparagus has long been each spear downward from the crown, doughnuts might the region: Berlin residents refuse to refer to the dough- cherished for its delicate flavor, and as then cook, preferably standing in sim- seem like an American nuts as Berliners, calling them Pfannkuchen instead (which one of the first own scenic “Asparagus mering water or vegetable broth. Tip: delicacy, the origin of these sugar-laden treats lies at least means “pancakes” in the rest of Germany). In parts of north vegetables of Route,” which runs 136 The peelings and several whole stalks partially in Germany. and west Germany, the savory treats are still called Berlin- spring. km from the aspara- simmered for a while and served with Although doughnut-like delicacies existed throughout ers, while in central and south Germany they are generally White aspara- gus-producing town whole cream make a really tasty Spar- Europe for centuries, the first written reference of a jelly referred to as Krapfen. In Hesse and the Palitinate, they are gus or Spargel of Schwetzingen via gelsuppe (asparagus soup). doughnut (called Gefüllte Krapfen in German) was in a known as Kreppel. Germany’s Reilingen, Karlsruhe, Cook: Al dente between 10 to 15 cookbook from 1485. The cookbook, titledKüchenmeisterei When Europeans immigrated to the United States, they white aspara- and Rastatt to Scher- minutes steamed or in the oven with a (“Mastery of the Kitchen”) was published in Nürnberg and brought many of their native delicacies with them – includ- gus is grown zheim. In fact, the city little water in the pan to make steam, was one of the first to be reproduced with Johannes Guten- ing doughnuts. When the Dutch settled Manhattan, they entirely sub- of Schwetzingen claims cover pan to cook. Season as desired berg’s printing press. introduced olykoaks (“oily cakes”) into the US, which was merged in earth to be the “Asparagus and coat lightly with melted butter. These early-stage doughnuts had no holes in them, and their name for the European doughnut. in fields of long, Capital of the World” had their interiors filled with meat, cheese, mushrooms, But while traditional European doughnuts had a filling foil-covered rows of knee-high sandy and proudly holds an annual Spargelf- or other ingredients, according to Leite’s Culinaria. Once in the middle, American-style doughnuts evolved in shape soil mounds which protect the slender est (asparagus festival), as do a number the price of sugar dropped in the 16th century, doughnuts to include a a hole in their center, making them perfect for stalks from sunlight and prevent them of other towns in “Spargelland.” became sweeter, and countries all across Europe began to dunking. The Pennsylvania Dutch were known for their from photosynthesizing and turning There is even a Spargelmuseum in Ba- adopt the sweetened versions of the jelly doughnut. production of doughnuts with a hole in the middle. These green. The lack of exposure produces varia for true devotees. Their website is In Germany, these doughnuts have been referred to as days, the colorful doughnut rings you find in US grocery the vegetable’s subtle flavor, less robust a treasure trove (in German) of aspara- Berliners for over 200 years. The history of this terminology stores look and taste different from the cream or jelly-filled than that of green asparagus. Spargel is gus information as well as numerous remains blurry, but some sources claim that the pastry was Berliners and Krapfen sold in Germany, but both originated cut just before the tips emerge. addresses and recipes on the subject. named after a baker from Berlin. In 1756, this baker was al- in Germany, growing in popularity as they became sweeter. 22 Berlin Brats Alumni Association Newsletter Berlin Brats Alumni Association Newsletter 23

diversity at the Carl von nation of rocking and bend- Ossietzky University of ing worthy of a fitness class, to Where kale is king(at least, when it’s stewed in Schmaltz and bacon) Oldenburg, shook his head take a bite. A walnut-smash- at the long cooking times. ing contest and a three-legged It is a convention rooted race followed later down the Even in winter, northern Germany celebrates vegetables in the plant’s past, he said, road. “Every year the royal like the belief that the green pair have to think up two or by Melissa Eddy ing the next year’s cannot be harvested until three games,” said Margret WARDENBURG, Germany — The events. the first killing frost. Unlike Wache, this year’s Queen. weather was perfect as the group During the sea- the milder variety grown in “The hardest part is finding pulled their wagon — decorated with son, local restaurants Italy or the strain popular in the restaurant, then you have flashing lights and pumping out Ger- and pubs are packed the United States, the hardy to plan the route and walk man pop songs from an industrial each weekend with kale common here is known it beforehand and stock the speaker — out into the fading winter long tables of people for its bitterness. It grows snacks and drinks.” afternoon light. Warm enough to enjoy coming in from the increasingly tender the longer Among the hikers in her a hike through the frost-clad country- cold for all-you-can it stays on the stem, and takes group this year was Jens side, but cold enough to work up an eat feasts of locally on more flavonoids as the The reigning Kale King and Queen, Alexander Schulte-Deme and Warntjes, who said he was on appetite. grown kale, with all temperatures drop. “Back in Margret Wache, in the background, cheering during a walnut-smash- his first of three planned hikes No one in the group, save for the the trimmings. That the 17th and 18th centuries ing contest. this year — “this one, with my and up into the 19th, every would be found simmering on ev- friends, then with work, then Kale King and Queen, knew the route. includes a mildly ery stovetop. In recent decades, the But everyone knew the next four hours spiced sausage farmer grew their own variety of kale, my wife’s friends.” which were extremely local,” Professor tradition has evolved into a festival “After that,” he said, “you don’t need of meandering down byways lined stuffed with groats, of local heritage, and a night out with with pastures and fields, stopping at a regional specialty Albach said. “Many of these were lost to eat kale for another year.” Johanna Eyting harvesting kale at her field in Wiefelstede-Gristede, when the seed sellers arrived in the friends. Restaurants and innkeepers corners for games and several shots of known as pinkel. It offer packages of schnapps, were only the warm-up. Germany. All photos by Lena Mucha for The New York Times sounds a bit better 20th century. But they pushed varieties that were easier to harvest.” all-you-can eat “Don’t be afraid when you see it surrounding the annual harvest of kale when put to verse, as meals, followed by on your plate,” one hiker, Lena Bauer, a “Kale Newspaper” did in 1953: The old notions remain, however. — Grünkohl, in German — in the flat The association of kale with the cold a dance. said of the reward everyone knew was lands around Oldenburg and Bremen “Kale is served, along with bacon, During one coming — curly kale stewed in pork fat pinkel and pork, is so firmly stuck in people’s minds, are unknown internationally and draw farmers have a hard time selling the recent hike, the or goose fat, and served up with bacon, blank looks from most Germans. A “Now everyone is encouraged to reigning Kale sausages, and steamed pearl potatoes. bravely lift their forks!” crop if the temperature is too high, few years ago, the city of Oldenburg said Eike Frahm, who runs the Grum- King, Alexander “It tastes so much better than it looks.” set out to change that. Calling itself One recent Saturday night, a dozen Schulte-Deme, “Really,” Ms. Bauer, a native of groups of hikers arrived at Wasser- mersort farm co-op. “We can have the country’s “Kale Hike Capital,” it beautiful kale at market, but if it’s not halted the group nearby Oldenburg, insisted with a began promoting events surrounding mühle Wardenburg, a white-stucco only a few dozen laugh, though she confessed that it had restaurant perched beside a pond and cold enough, people simply won’t buy the winter walks, held from November it,” he said. yards in, and an- taken her years to warm to the annual through late February. topped with a thatched roof. They had nounced the first ritual. spent the day navigating horse pad- The origins of the hikes are be- The hikes are organized by groups lieved to lie in a long-ago practice of game. Two teams “Before, I never docks and turned-over fields, and tied hot dogs to wanted to go along, but now they were being met with mugs wealthy landowners who were out in the countryside for a bit of winter fun. strings dangling after I did, I understood of hot mulled wine. The morning from their waists David Koester, 18, selling fresh kale to a client at the local market in it,” she said. “It’s not before, a team of cooks had started They would drop in on an unsuspect- ing farmer to warm up, the story goes, and tried, with a Oldenburg. about the kale. Some washing, chopping and stewing the dexterous combi- people like it, some leaves for the kale feast. knowing a pot of the stewed greens don’t. It’s about togeth- “Kale tastes best the day after it’s erness, belonging, and cooked,” said the restaurant’s owner, good friends.” Markus Hammann. Beyond that, he In this corner of was guarded about the exact recipe. Germany some 50 “Only the cook knows.” miles south of the One of the hikers, Maik Gruel, was North Sea, kale is more forthcoming about what goes more than the essential into the dish. “You need lots of on- ingredient for super- ions sautéed in pork schmaltz, then food smoothies or a you add the kale and bacon and cover better-for-you-than- It’s kale season in northern Germany. That means hiking tours, and it with water,” revealed Mr. Gruel, broccoli vitamin bomb. all-you-can eat feasts of locally grown kale at restaurants. who left the region 22 years ago to It is a season, an event, a settle in the hills of Hesse, and regu- tradition. of families, friends, or colleagues, and larly makes the five-hour drive home Bavarians’ annual beer festival, Ok- range in distance from about one to to join friends for the kale hike. After toberfest, is known the world around. three miles. A royal pair, crowned that has simmered for about an hour, Carnival parades are common in many anew each year — and offering their he said, “you add lots of salt, pepper, parts of Germany’s Rhineland and services as volunteers — are tasked and some mustard.” Then you cook it At a dinner, the kale is served alongside the sausages and potatoes. The dancing floor after the dinner. Roman Catholic south in the months with finding the routes and organiz- another good hour. before Lent. But the hikes and feasts Dirk Albach, a professor of bio- 24 Berlin Brats Alumni Association Newsletter It’s time again for Nijmegen. What’s that, you say?? “It’s the Walk of the World” U.S. military & civilian partici- and, on completion, receive a roy- Nijmegen, Netherlands are amaz- pants can enjoy the opportunity to ally approved medal (Vierdaagsek- ing!” said another. experience a truly unique event, ruis). Nijmegen is the oldest city in the living and marching proudly with Participants are mostly civilians, Netherlands (it is 2,013 years old), coalition partners from more than but there are also a few thousand and is located on the Waal river 20 nations, all focused on the same military participants. Armed forces close to the German border. goal of successfully completing the and cadets from all over the world https://www.4daagse.nl/en/ 100-mile march. send contingents to take part in the The International Four-Day marches. Nijmegen Marches (Dutch: Inter- Maybe some of our Brats liv- nationale Vierdaagse Afstands- ing overseas - or visiting there this marsen Nijmegen) is the largest summer - might want to sign up for multiple-day marching event in the this? world. It is organized every year in “The March is just amazing, the Nijmegen, Netherlands, in mid- people you meet, the bonds you July, as a means of promoting sport form with people from other states, and exercise, and has been occur- countries etc,.... it’s a must-do at ring annually since 1909. This year, least once,” said one participant. it occurs July 16-19. Participants “One of the coolest multi-na- walk 30, 40, or 50 kilometers daily, tional events I will ever take part depending on their age and gender, in/witness in my life. The people of

Upcoming Events Contact Information 2019 regionals: Early ‘60s Site By invitation only April 13: Daytona Beach, FL Contact Jim Branson ‘64 Berlin Brats Alumni Association May 11th: IN BERLIN [email protected] Jeri (Polansky) Glass ‘72, Director for an invite 41910 N. Crooked Stick Road Homecoming 2019 Anthem, AZ 85086 American Overseas School New Orleans telephone: 623•764•1105 Historical Society ALL SCHOOLS REUNION email: [email protected] Gayle Vaughn Wiles, President Held every three years! website: www.berlinbrats.org email: [email protected] website: www.aoshs.org August 15-18 Hosted by: Overseas Brats Overseas Brats Find us on Facebook@ Joe Condrill, President “Berlin Brats Alumni Association” email: [email protected] 2020 (the official fan page site) website: www.overseasbrats.com REUNION “Berlin American High School (BAHS)” Seattle (an open group chat page) Communication Brat: Peter Stein ‘80 June 4-7, 2020 [email protected] Post-reunion cruise: follow us on Twitter ​ @BerlinBrats WebBrat: Alaska, June 7-14, 2020 Carl Fenstermacher ‘73 (sign up NOW!!!) [email protected] Newsletter Brat: Kimberly Keravuori ‘85