Stories Winter FORSTER ORGANIC BAKERY Baking Food for the Soul
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FOR FREE! FOR Landkreis Neustadt an der Waldnaab Stadtplatz 38 92660 Neustadt an der Waldnaab Tel.: 09602 79 - 0 Fax: 09602 79 - 1166 E-Mail: [email protected] www.neustadt.de Autumn Stories Winter FORSTER ORGANIC BAKERY Baking food for the soul RAUNETBACHTAL ALPACAS Easy to care for. Snug and cozy. Extraordinary. gefördert durch PRESSATH‘S TANNENLAND If only trees could talk CONTAINS A SUPPLIER DIRECTORY AND RECIPES A SUPPLIER DIRECTORY CONTAINS GLOSSARY Autumn Winter Impressum Magazine publishers Concept, Editorial Department, Art Design/Creator Landkreis Neustadt an der Waldnaab Stadtplatz 38 92660 Neustadt an der Waldnaab Responsible editor for the purposes of German media law Andreas Meier Dear reader, Landrat KREATIVMALEINS Agentur für Marketing & Kommunikation Editorial Collaboration Inh. F. Schläger Landkreis Neustadt an der Waldnaab Zu den Straßäckern 2 Barbara Mädl, Hannes Gilch, Claudia Prößl 92637 Weiden www.kreativmaleins.de Agentur KREATIVMALEINS Florian Schläger, Silvia Kaiser-Schläger Art Direction Florian Schläger The premiere issue of our „Gern.Land!“ re- I was, and I wish all of them plenty of enter- Legal All rights reserved by the publisher. All rights reserved. Reprints, inclusion in online Editorial Department gional magazine was published in early sum- taining and learning moments. services and the Internet, and reproductions on data storage media such as CD-ROM, Silvia Kaiser-Schläger mer of this year. USB flash drives, etc., are only permitted with the prior written consent of the publisher and the author. Illustration/Collaboration Jenny Kunz Once again, please allow me to extend my Despite careful selection of the sources, no liability will be accepted for their accuracy. sincerest thanks to everybody who con- Sincerely Yours, This applies notably to the information received from the interviewees and published Translation tributed to this successful debut, and to herein. Elisabeth Häusler-Loffler everybody who sent us their positive feed- Picture credits Print back on this project. fotolia Kathleen Rekowski 182085085, page 14 SPINTLER Druck und Verlag GmbH fotolia Tanja 127671387, page 15 Medienhaus Weiden fotolia M.studio 224217035, page 28 Hochstraße 21 As you can well image, it was quite a chal- fotolia Viktor 89615782, page 28 92637 Weiden in der Oberpfalz lenge for the editorial staff to make their first fotolia jeepbabes 182202193, page 29 selection from the large number of savvy and Pictures interesting enterprises in our district. I am Andreas Meier Autumn/ Winter 2018 Issue KREATIVMALEINS Total copies printed: 11.500 pieces Landkreis Neustadt an der Waldnaab therefore all the happier to present the se- District Administrator German language copies printed: 10.500 pieces Tourismuszentrum Oberpfälzer Wald, Landkreis Neustadt an der Waldnaab cond edition to our readers. English language copies printed: 1.000 pieces “Our local growers don’t have Publication: Bi-annually Time to meet more companies and their pro- maximum profit as a priority. They Data from various sources were used for this publication. The publisher assumes no guarantee or liability for the completeness, topicality or correctness of the information provided. tagonists, and to take a look behind the sce- The texts and contents have been checked to the best of our knowledge and belief and were copy-edited and proofread in-house. nes. I trust every reader will be as amazed as pursue a fair and sustainable use The publisher accepts no liability for any errors. with natural ressources!“ 2 3 CONTENT Autumn Winter Content Stories LITTLE54 ARTISTS VERY BIG AT 6 30 PAINTING COMPETITION SILLER FISH-FARMING AT GLOSER‘S From oice to pond Zoigl cra beer – the beer that feeds the northern upper palatinate 3 Glossary 28 Recipes: cooking 24 10 34 MEAT AND 4 Content 54 Painting competition FORSTER ORGANIC BAKERY KRIECHENBAUER SAUSAGES OF Gern.Land! 14 Recipes: baking Baking food for the soul DESTILLERY TOP QUALITY High spirits 16 38 RAUNETBACHTAL ALPACAS LANG CHEESE DAIRY ECOLOGICALLY10 Easy to care. Snug and cozy. Cheeses to cherish FROM THE GRAIN Extraordinary. TO THE LOAF OF BREAD 46 SUPPLIER DIRECTORY TRADITIONAL28 RECIPES 20 42 FROM THE NORTH UPPER PALATINATE ZETZL UNIQUE SPECIMEN PRESSATH‘S TANNENLAND Turning magic on a wood If only trees could talk lathe in Parkstein IF42 ONLY TREES 24 COULD TALK WILD GUYS Wild things 4 5 STÖRNSTEIN Autumn Winter From o ce to pond Four years ago, Kathrin and Michael Siller took over a fish farm northeast of Störn- stein and went from hobby fishermen to professional fish breeders and marketers as a second line of business ‒ and they have never looked back. 6 7 STÖRNSTEIN Autumn Winter Siller W r s fish-farming c l. „One fine evening, my husband came home connection to fresh spring water guarantees a hallmark of loyalty to the craft. The pro - breeders need to have a very gentle touch the spices: they use only flavorings typical of from work and during dinner suggested that a very high water quality. The couple had al- duction cycle starts in May in the spawning when relocating the fish. The fry is extremely the northern Upper Palatian cuisine. To pre- we buy a fish farm in Störnstein,“ Kathrin Sil- ready obtained the various official permits pond, where the fry is scooped out with fi- sensitive to pressure. The reason for „mo- vent any negative influences from affecting ler tells us. At first, she was less than enthu- for the property and its use for fish farming ne-meshed equipment and transferred to the ving“ the fish: come late summer, photosyn- the taste of the meat, the fish are hung up by sed. The project would entail a lot of work, and butchering, including a small forest. „We pre-breeding pond. In about five weeks the thesis no longer produces sufficient plank- their tails to allow any residual blood to drip and above all a major financial risk. „I was a expanded direct marketing at a relatively fast fish will grow to about one Inch in length. Du- ton, making additional feeding with grain off via the mouth. lot more gung-ho right away,“ her husband pace ‒ especially in view of the ongoing ex - ring that period, the water level is gradually meal a necessity. counters. Before taking the big step, the cou- penses and maintenance costs.“ The Sillers increased to ensure the growth of sufficient His own best customer ple had already been managing a chain of are happy enough with the current trend in microplankton for food. To keep the animals For Kathrin Siller, her time spent with her With a on his face smile, Michael Siller tells ponds in the Floß area. „From then on, we did demand: In addition to private customers, a healthy, it is very important to pay attention fish at the pond is the perfect balance to her us that he enjoys savoring his own product. it right; before that, we had only been dab - growing number hotels and restaurateurs are to the water temperature, oxygen content, everyday working life as an office administra- As an advocate of a healthy diet and a ba- bling semiprofessionals.“ The area, which is buying their fish from the Sillers in Neustadt, and pH value. By permanently monitoring tor in marketing. „Our fish are basically like lanced lifestyle, he appreciates the quality 7.5 acres in size, comprises seven ponds, a and are happy to get their fish freshly butche - these parameters, fish breeders can safe- any barn animal that recognizes you, or like a of animals kept in a manner appropriate to tool barn, a lounge with a small kitchen, and, red to order. ly prevent diseases like gill rot. At the Siller dog that welcomes you,“ 35-year-old Michael their species. Thanks to the traditional ma- of course, an adequately-sized pool building. breeding farm, pH fluctuations are regulated Siller is ready to admit. nagement of his ponds, he ensures the natu- Long maturing processes yield a particular- in a natural way, simply by adding lime. ral population density and natural diet of his The Siller freshness guarantee ly high-value product. The Siller fish farm Smoked fish like in grandma‘s days fish, a testimony to Michael Siller‘s claim as It was his grandfather‘s friend who sold the has made „high value“ their motto. It takes From now on it‘s a matter of gentle touch The Sillers prize the flavor of natural wood an honest food producer. property to Siller, a 38-year-old MBA: a pro - a long time for a Siller fish to arrive on the Once the young fish have reached their desi- smoke for their products. Just like 100 years perty promising ideal conditions for their plate. Which means a lot of work for the fish red size, they are ready for their next move. ago, they use beechwood logs, not gas or business enterprise. The property‘s direct breeders. But long production times are also Their next home is the growing pond. Fish sawdust like the industry. The same goes for 8 9 WINDISCHESCHENBACH Autumn Winter Baking food for the soul The bakers of Forster organic bakery in Windischeschenbach bake all their products freshly every day, and very tra- ditionally in a wood-burning oven ‒ way off the beaten track of today‘s modern bakeries. 10 11 WINDISCHESCHENBACH Autumn Winter Forster organic bakery Georg Forster has to get up twice every day. His mornings start early at 1:30 a.m. That‘s when he and his team start baking. Around 5:30 a.m., the truck drivers are ready to de - liver the fresh bakery goods to the various points of sale. That‘s when 47-year-old Georg Forster gets to catch a few more winks of sleep until about 11 a.m.