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Stadtplatz 38 92660

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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 ‘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 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 o™ice to pond Zoigl craœ beer – the beer that feeds the northern 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

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 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. Then comes the time for tackling the bakery‘s organizing and coordinating tasks. The Forsters process over 500 kilograms of ad and rolls any other way.“ Forster sells his The motto of the bakery‘s first product range, flour every day. Flour coming from Gailerts- delicious organic products directly in his own which was first offered on the market near- reuth mill near Floß, for example. Master ba- Windischeschenbach shop and in over 20 sa- ly 20 years ago, was „Organic for Everyone“. ker Forster believes in using products from les outlets in the area. The bakery‘s aim: to offer fresh, tasty bakery the region and in building up a local network, products in organic quality at fair prices. Get- to name the cornerstones of his business phi- Before the day draws to a close, the master ting our „Certified Organic“ seal took a real losophy. „All the ingredients that go into our baker turns into a hobby brewer: He is also effort when we first started out,“ Forster re - bread are sourced from the region.“ The soils running his own Zoigl homebrewery from members. „Now, in the digital age, it‘s not so of the Northern Upper Palatinate are actually his basement. At rustic „Wolframstubn“ inn, bad anymore.“ perfectly suited for growing spelt or emmer. which is located in the same building, Zoigl Only a few ingredients such as the sunflower craft beer is traditionally served one week- Never lost the bite oil for our bread rolls are sourced from out - end every month. Again, the whole family Since 1999, traditional craft baking has been „With passion in side. teams up to make the guests happy with de - a revered institution in Windischeschen- each loaf of bread.“ licious, traditional Bavarian snacks. „At least bach‘s market square. While sticking faith- The secret to good bread is long baking we never get bored, even if our life is exhaus - fully to traditional recipes, the bakery belie- Georg Forster times: Long baking times allow a lot of wa- ting much of the time. But the nice thing is ves in slightly adapting them to our modern ter to penetrate the dough in the closed sys - that we can always be together as a family,“ times. Flour is transformed into delicious tem of a baking oven ‒ which is the secret to Forster concludes. bakery goods ‒ hands-on and with love and Only high quality ingredients our bread‘s long-lasting freshness. „You can dedication. The bakery is adjoined by a small The longer the sour dough is allowed to fer - keep my bread for five days without any loss grocery store where the customers can find ment, the higher the quality of the final pro - in taste,“ Forster promises. Another positive everything to satisfy their daily needs. The duct. After completing his baker‘s appren- . y n effect on bread quality is the length of time bakery‘s owners believe in complete transpa- ticeship, Forster worked for several baking the sour dough is allowed to ferment: The rency: The organic bakery is open and trans - t  companies, even large ones, „winding his so-called osmotic balance effect allows the parent: „Everybody is welcome to watch!“ way“ all over . Master baker Forster sour dough to absorb more water over time, During summer recess, the Forster family tra- is happy to notice the steady increase in the and to develop a more pronounced flavor. ditionally invites children for their summer demand for organic or whole-grain products. These are all „tricks of the trade“ that the in- break program and introduces them to the „It wasn‘t like that when I first started.“ His dustry would not even consider for financial craft of bread making. Doesn‘t this sound like h  customers either „come for the taste“ or are reasons. Georg Forster has a different view of d s re a potential tourism booster? ecologically motivated. things: „I would not think of making my bre -

12 13 RECIPES: BAKING Autumn Winter A taste from our country

H m- a   l ke

Ingredients

½ cup butter or magarine | ½ cup cane sugar or confectioners‘ sugar | 5-6 eggs | 1 level table- spoon double-acting baking powder | pinch of salt | vanilla extract, lemon extract | jelly

Combine sugar and margarine (or butter) and add lemon and vanilla to taste. Add a pinch of salt and add one egg at a time. Sift the all-purpose flour with the double-acting ba- king powder and mix into the dough. Allow to rest overnight in the refrigerator. Knead the dough briefly and roll it out until about ¼ Inch thick. Use a cookie cutter to cut out coo - kies. Bake the cookies at 390 °F for about 6-8 minutes until golden yellow. After cooling, stick two cookies together with jam and sprinkle with confectioners‘ sugar, if desired. C r s-t ” eFu ™  

Recipe for 2 one-pound Stollen fruitcakes

H n  igr ea Start by preparing the fruit mix Fruitcake dough

Mix 1¾ cup unpacked and washed raisins | ½ cup wheat flour | ½ cup butter | ¼ cup sugar | 1 tsp salt | 1 heaped Ingredients ¼ cup candied orange peel | ¼ cup candied tbsp Stollen fruitcake spice lemon peel | ¼ cup slivered almonds | 4 cups honey or honey substitute (artificial honey) | 3 cups wheat ¼ cup rum Mix all ingredients, add the starter dough, and knead thoroughly. Allow flour | 1 cup rye flour | 3 egg yolks | 1 level tablespoon leavening agent the finished dough to rest for another 20-30 minutes. Then knead the (baking powder, cream of tartar or potash) | 4 tbsp gingerbread spice Cover the fruit mix and allow it to marinate fruit mix into the dough. overnight. Heat the honey to approx. 104-122 °F. Mix the flour with the leavening Shape the dough into a traditional Stollen fruitcake shape. Allow the agent. Knead all ingredients until you have a smooth dough. Allow Stollen to rise for approx. 30 minutes, then bake it in a preheated oven at to rest in a cool place for at least 1-3 days (or even several weeks, if Starter dough 356 °F for approx. 30 - 40 minutes until golden yellow. Spread the Stollen desired). Allow the dough to reach room temperature before using it. with melted clarified butter right after taking it out of the oven. The fi - Roll out the dough (to approx. ½ Inch thickness) and cut into the desi- 1 cup wheat flour | ½ cup milk (warm to the nished Stollen may be sprinkled with confectioners‘ sugar after cooling. red shapes. Brush the gingerbread with milk before baking and allow touch) | ¼ cup fresh baker‘s yeast them rest for 20 minutes. You may want to decorate the cookies with slivered almonds or maraschino cherries. Mix the above ingredients and allow to rest for approx. 45 minutes. Bake the cookies at 356 - 392 °F for 10-15 minutes (depending on their shape and size). After baking and cooling, you may want to decorate the finished gingerbread with icing (made with confectioners‘ sugar and water). The organic bakery Forster Windischeschenbach wishes fun in your own Christmas bakery.

14 15 REINHARDSRIETH Autumn Winter

Easy to care As temperatures are slowly but surely dropping and the nights are getting longer, we treasure the cozy warmth of quilts, wool socks or knitted hats. When it gets chilly outside, we crave warmth and protection. Amazingly, the special all-natural wool for these products comes from a farm in the for. Cozy. eastern Neustadt an der Waldnaab district. Extraordinary.

16 17 REINHARDSRIETH Autumn Winter Raunetbachtal Alpacas

Right behind the source of tiny Raunetbach creek in Reinhardsrieth near , which flows into the Pfreimd river some ten kilometers downstream, you will encounter a herd animals you would never expect to see in the northern Upper Palatinate. Djego takes a careful sniff at the dewy grass and proceeds to tear off a sizeable bunch. With his head rai- sed high, he is happily chomping down on his mouthful while casting a curious glance at the normally quiet road. This young stallion yarn. And slowly but surely, the results got better and better. The Ca- is one of 13 alpacas living here with Birgit and nadian revisited the Sommers‘ business ten weeks later to do some Markus Sommer. readjustments and share some more helpful hints with them. Mean- while, the Sommers have perfected their craft. These animals are among the oldest livestock bred by humans on this planet: Many thou- The wooden desk in the machine hall shows a handwritten list of sands of years ago, they were first domesti- orders. Contract processing raw wool for external clients is now the cated by the Incas, who prized them for their Sommers‘ main source of income. But the Sommers‘ most popular wool. Alpacas originate from the mountai- products are the lovingly handcrafted items made with their our own nous regions of South America, specifically alpaca wool. During the early summer shearing season, the Sommers from the areas known today as Peru, Bolivia, produce some 26 kilograms of raw wool ‒ an average of 2 kilograms and Chile. Like the llamas, for example, the - per animal. After cleaning, it takes the weaving machine 12 steps to se four-legged beauties belong to the family process the fleeces into finished wool, which Birgit Sommer uses to of the New World camelids. They are quite turn into a dazzling variety of knitted treasures. Wool fibers are hol- flexible and robust and well used to coping low on the inside, which gives the unique thermodynamic properties. with the typically barren vegetation of moun- But alpaca wool does more than just keep you warm: It is particular - tainous regions. Not surprisingly, these gra- ly good at absorbing sweat. Which means ultimate wearing comfort, zers are also feeling perfectly at home in our especially for socks, and protection against unpleasant odors. Thanks to its low lanolin content, this wool is antibacterial and a good choice latitudes. Summertime is the only time they a real market niche in his opinion: „There are especially for allergy sufferers. need plenty of shade, to keep from getting maybe only three of those in all of .“ too hot under their thick coat of fur. Shearing In 2016 he finally decided quit his job and them actually makes them feel good. take the plunge into self-employment. He is now the proud owner and operator of a small „There are such things in Germany Another tree hugger nutcase? contract spinning mill. maybe three times. “ When Markus Sommer first started breeding and caring for his alpacas, it was just a hobby. T  i Sommer had to import the requisite techni- Markus Sommer This former machining technician was first cal equipment from Canada. „The only com- fascinated by alpacas on a visit to the Gleits - pany in the world to make this kind of equip - a  s ¡ l k bachtal zoo near , more than 12 ment is located in Canada.“ The Canadian years ago. „They are very sweet-tempered company‘s mechanic spent a whole five days n ¢  n animals, and perfectly easy to keep; and they installing the machine at the Sommers‘ farm, don‘t cause a lot work,“ Sommer reminisces. explaining every step of its operation in de - d  When trying to get his own alpaca wool pro - tail ‒ in English: „We were pretty much com- cessed, 44-year-old Markus Sommer encoun- municating with our hands and feet.“ Once tered long waiting times, which got him to their machine was installed, the Sommers think about setting up his own spinning mill ‒ attempted to produce their first home-spun

18 19 PARKSTEIN Autumn Winter Turning Magic on a wood lathe in Parkstein

What happens when genuine parquet flooring from the legendary Great Hall in Hogwarts is delivered to the Upper Palatina- te? Well, maybe not a Bavarian Harry Potter sequel, but definitely some good old magic worthy of Hollywood.

20 21 PARKSTEIN Autumn Winter

A g£ Zetzl o s ei  unique specimen k n!

The golden wood fountain pen ly as March. He spends an average of 20 hours In the early 1960s, a dead but well-preserved a week in the workshop to meet the huge de- bog oak was recovered from the Donauried mand. But Zetzl loves the challenge: „Working moors. Scientific analysis by the Institute of at my shop gets me in the flow state. There‘s Forest Biology in Munich proved that this tree no better place for me to relax.“ Needless to usual hobby has earned him a nationwide then, his ideas, his calm and sensitive hands dated from 2055 B.C. This find also proved a say that his craœ also involves its share of ad- reputation. Zetzl believes that his artistic ap- and his select materials have culminated in stroke of luck for the wood artist who is al- min work. The latest addition to his portfolio: proach to wood must be genetic. Inspired by the production of unique writing objects. It ways on the lookout for old or historic woods. a small series of pens with laser engraving. his grandfather, Franz Zetzl had been „mes- is possible to use almost any material for the At least as fascinating as the tree‘s amazing- sing around“ with the lathe even as a child. In shaft, thanks to synthetic resin and lots of ar - ly well-preserved condition is the further 2008, this sales manager for a Parkstein-ba- tistic savvy. Authors enjoy having the pages „career“ of the wood. Zetzl keeps a copy of sed media company bought his own wood of their works turned into personalized pens the expert opinion under lock and key in his lathe „for fun“ and started making his own which they use to sign their books at presen- office. The tree‘s wood was ultimately used plates and bowls. His sideline business really tations and book fairs. Even sheet music of to make an exclusive desk for the Vatican in kicked into gear with the production of a gear entire symphonies can be immortalized by Rome ‒ and for three pens in Zetzl‘s collec - stick for a VW Beetle classic car. A Beetle club turning it into a writing instrument. Zetzl‘s tion, only one of which is for sale. „I‘m always in Luxembourg became aware of the unique clientele is as diverse as his range of designs. on the lookout for old or special woods with a piece and promptly ordered 40 of them ‒ Nothing is too impossible to use: Corn cobs, history, I find that truly fascinating.“ reason enough for the craftsman to buy a coffee beans, skateboards, peppercorns, more professional tool: „Using a precision blue jeans, or even parquet flooring from a The workshop as sanctuary machine makes the work much more fun and magical film set ‒ to name just a few of his Zetzl is also a regular institution at markets, increases my turnout,“ the „magician“ from most famous references. even beyond the borders of Bavaria. His craœ Parkstein explains. is hugely popular, especially during the Christ- Real fragrance mas season. Want to give away a unique wri- The magician: Franz Zetzl from Parkstein. His A success story Adding cinnamon, anise and cloves gives a ting instrument as a giœ? Please be sure to tool is not a magic wand, but a wood lathe More by chance, Franz Zetzl also tried his wonderful scent to his objects. „What makes place your order in good time! Zetzl‘s turnout he uses to literally turn the prized wood into hand at building kits for producing high-qua- these objects so great is that their scent ne - per year maxes out at 700. His starts working exclusive, one-of-a-kind handicrafts. His un- lity fountain pens and ballpoint pens. Since ver vanishes,“ Franz Zetzl promises. on some of his Christmas commissions as ear-

22 23 WAIDHAUS Autumn Winter

Most of the time, its only hunters, their friends and a limited group of buyers who get Wild guys to enjoy fresh game meats. Anything you can find in a butcher‘s shop can be made just as well with game.

24 25 WAIDHAUS Autumn Winter Wild „I‘m not set on pulling the tigger every time! I care most about the peace and quiet. “ things Christopher Hanauer

In 2015, hobby hunters Rudolph Grundler (32) i.e. threadworms, and radioactivity. The animals and Christopher Hanauer (30) had the „fun also get their blood samples taken and analy- idea“ to establish a civil-law partnership for the zed; although not mandatory, this step helps to purpose of marketing and selling game pro- ensure the quality of the meat. ducts under the name of „Wilde Sachen“ („Wild Things“) ‒ as a sideline to their day jobs. Ha- Anyone who thinks hunting is just shooting your nauer is a banker and Grundler is a sonemason rifle is sorely mistaken: The two outdoorsmen by profession. The two friends own a hunting love to be out in the woods and appreciate their ground near , in the eastern Neustadt an der Waldnaab district, and weren‘t novices at preparing hunted game for use in the kitchen. Today they sell canned and cured sausage pro- ducts, deliver fresh game meat to order, and cater major events ‒ with a portfolio of made of game, naturally.

Insider tip on everyone‘s lips Just for insiders or everyone‘s favorite? Some of our new customers are a bit prejudiced at first, but once you have experienced the taste of fresh game, you‘ll never go back,“ Rudolph Grundler tells us. Those who are still put o™ by barbecuing game meat may be surprised to hear that the „wild cuisine“ food trend is clearly on the rise. The old „gamey taste“ cliché is yester- day‘s news. Allowing game meat to hang for a long time, which typically brought on its „gamey smell“, is no longer practiced today. The benefits of fresh meat, which does not smell at all, are ap- preciated in this day and age. That‘s why „Wilde Sachen“ does not believe in storage. Their bur- gers, escalopes, roulades or Bratwurst sausages are freshly shrink-wrapped, sold, or cooked di- rectly by „Wilde Sachen.“ The meat‘s excellent hobby as an e™ective work-life balance. „I‘m not It‘s all a matter of getting the seasoning right: Grundler and Hanauer are quality also saves the steps of marinating or sea- set on pulling the trigger every time! I care most back in the game when it comes to seasoning and sampling the products. soning with laurel or juniper, as our grandmot- about the peace and quiet,“ Hanauer emphasi- „Our product didn‘t taste very good at first,“ they remember. Depending her‘s times. The two hunters would never con- zes, and his buddy adds: „I only bring my mobile on the product, a sausage will typically contain between 50 and 80 percent sider using farmed game in their business. Their for emergencies.“ Statistically speaking, they T  of game meat. Some 11 to 20 percent drinking water are added to the mix. venison comes exclusively from animals shot shoot their rifle only once every ten hunts. The The rest is traditional pork ‒ naturally from the butcher‘s own production. in the wild. Occasionally, they also receive sur- animal gets cut up right on the spot where it was 11 to 20 percent drinking water and pork from the butchery complete the plus animals from neighboring hunting grounds shot ‒ but needs to be taken to the slaughter- mix. The mix is then seasoned to taste with spices like juniper, which adds which they butcher and process into venison. house for further processing. „Please remember a whole portfolio of flavors like sweet & spicy, slightly resinous, and bitter. r s You will never find any preservatives or other artificial ingredients in the Incidentally, „venison“ is the guild‘s jargon for that we‘re not butchers by profession,“ Grundler game meat from wild animals subject to hunting cautions. The hunters themselves are prohibited i u recipes of „Wilde Sachen“. In terms of fat content, game meat di™ers sig- law. Animals killed by drive-hunting to reduce from making sausage, a job for which a certain nificantly from pork or beef because it has less fat and is therefore more their population and protect the environment EU certification is required. They have the meat di™icult and time-consuming to process. are not allowed to end up on the consumers‘ processed by a butcher based in Moosbach and h m! plates: „These animals are too stressed to use,“ are also maintaining good relations with the Hanauer tells us. „Otherwise, we usually sell health department at the district administra- everything we shoot, which is about 50 animals tor‘s o™ice. per year.“ All animals are examined for trichina,

26 27 RECIPES: COOKING Autumn Winter A taste from our country P na    a·e  w t i¹ hr  e s n ”a nr  “ cheese

This is a very simple dish you can full with Separate the leafy parts from the stems of a wide range of ingredients to satisfy every the Swiss chard. Wash both and shake dry. eater‘s appetite and taste. It is also a great Cut the Bauernrebell cheese into fine strips. way to use leftover vegetables and to „sneak Place each pancake on a chopping board, put in“ everybody‘s dose of vitamins! For a savo - a leaf of chard on top and sprinkle with part ry filling, you may want to use Frankfurters, of the cheese. Roll up each pancake and cut ham, salami and the like. In that case, please into 1 Inch slices. Place the slices upright in a go easy on the salt. casserole dish. You can use either individual ramekins or one large casserole dish. Recipe for pancakes Proceed until all pancakes are filled, rolled, 1¼ cups milk | 1 egg | 1 cup all-purpose cut and in the dish. Heat the heavy cream in flour | 2 pinches of salt | sunflower oil for a small pot and season generously with salt cooking and pepper. Pour hot cream over the pancake rolls and sprinkle with grated Bauerngarten R aw t  h ´  e s  u i g Mix all ingredients with an electric whisk and cheese. Bake casserole in a convection oven allow to the batter to rest for a while. Cook for 15-20 minutes at 320 °F. For the Swiss Ingredients for Bohemian dumplings Ingredients for roast vension the pancakes in the hot oil. The batter yields chard stems, chop the onion and garlic finely five pancakes. and cook both in olive oil until translucent. 1 lb all-purpose flour | ½ tsp salt | 1 envelope 3 lbs boneless venison shoulder or leg | 2 carrots | approx. 1 cup vinegar | 4 cups water | 2 cups Cut the stems of the Swiss chard into small red wine | salt | 1 packet Sauerbraten spice | 2 large onions | 1 piece of celeriac root | 1 tbsp. Filling pieces and add to the onion and garlic. Cook active dry yeast or ½ cube fresh baker‘s until the chard is done. Season with a dash Lang cheese dairy wishes you lots of fun yeast | 1 stale bread roll | 1 cup lukewarm tomato sauce | 6 crushed gingerbread cookies | pepper | ground game seasoning | ground 5 stalks of Swiss chard (the leafy parts and of balsamic vinegar, salt and pepper to taste, trying it out. water | 1 egg ginger | 1 tbsp. cranberry Sauce | capprox. ½ cup heavy cream stems) | 1 Bauernrebell soft cheese | 1 onion | and a pinch of sugar. If you have any Bauern- Sift the all-purpose flour into a bowl, add the Allow the venison to soak in the vinegar and cube). If the sauce is too thin, add some dark 1 clove of garlic | fresh garden herbs or dried rebell cheese left, either serve it alongside or finely chopped bread roll, make a small pit red wine marinade for 2-3 days. (For the ma- sauce thickener or cornstarch dissolved in Italian herbs | some olive oil (use only oil sui- cut it into small cubes and melt it over the in the center of the flour, add the crumbled rinade, bring the water, vinegar, salt, Sauer- water. Return the sliced venison to the gravy. table frying) | dash of balsamic vinegar or le - vegetables. Serve with seasonal herbs and yeast and some water and mix into a thick bratengewürz spice and pinch of sugar to a mon juice | 1 cup heavy cream | 1.8 oz Bauern- flowers. batter. Cover and wait until the starter dough boil and allow to cool. Add 1 cup of red wine Good luck and a good appetite wishes wild garten cheese (our homemade hard cheese) | has doubled in size. Add the egg and salt. Add and place the washed venison in the marina- things from Waidhaus. salt, pepper and some sugar to taste water as needed. The dough should be relati - de; add a coarsely cut onion as a final ingre - vely firm. Knead the dough thoroughly, cover dient to the marinade.) cavity of the fish. Beat the egg whites until it and allow it rest in a warm place for about very stiff and fold in the sea salt. The add half an hour. Shape the dough into oblong Remove the meat from the marinade after 2-3 B k  h l water to the egg white and salt mixture un- dumplings, cover and allow to rest for anot- days, pat it dry and season with salt, pepper, til it has the consistency of damp sand and her 5-10 minutes. Meanwhile bring a large game seasoning and ginger. Sear the meat in becomes spreadable. Line a baking tray with pot of water to the boil, add the salt, and im - hot oil until on all sides, and remove it from T   aluminum foil and spread half of the egg whi- merse the dumplings in the boiling salt wa - the pan. Caramelize some confectioners‘ su- te mixture. Place the fish on top and cover ter. Cover and simmer for about 18-20 minu - gar in a Dutch oven, add the finely chopped completely with the remaining mixture. Cook tes. Keep white tearproof yarn ready on a flat root vegetables (carrots, celeriac root, oni- S l r s the fish on the center rack of a convection plate. Use the thread to cut each dumpling on) and the tomato paste and allow to get oven at 356 °F for approx. 30 minutes. The immediately after taking it out of the water, some color. Deglaze with red wine, allow to Ingredients salt crust is hard after baking and needs to be then cut each dumpling into ½ Inch slices. boil down, and repeat the process 2-3 times. cut open carefully with a knife and removed. Place the seared meat on the vegetables, add 4 trout | 12 egg whites | juice of two lemons | Serve with boiled potatoes and a plate of co - Helpful hint the marinade, and allow the roast to stew in herbs to taste (e. g. parsley, rosemary, lemon lorful leafy greens. a covered Dutch oven for 1/2-2 hours. Add thyme) | 2 lbs sea salt Leftover dumplings freeze well. Simply re- the crushed gingerbread and the cranberry Siller fish-farming: „Enjoy your meal!“ heat them over hot steam. Arrange the meat sauce about 1/2 hour before the end of the Rinse the fish in cold water and pat dry with on a platter with the Bohemian dumplings, cooking time. After stewing, remove the meat paper towels. Drizzle all over with the lemon plenty of gravy, and a cranberry stuffed pear. from the gravy, keep it warm, pass the gravy juice. Preheat oven to 390 °F. Tuck the was - “Wilde Sachen” from Waidhaus wish you through a strainer, add the heavy cream, and hed, dried and finely chopped herbs into the good success in the kitchen and a healthy season to taste with more pepper, salt, red appetite. wine and powdered condiment (e.g. bouillon

28 29 WINDISCHESCHENBACH Autumn Winter

Here, Zoigl craft beer is more than a name for a bottom-fermented beer ‒ it is the name behind an entire beer culture. There are only five communities left, three of them located in the Neustadt an der Waldnaab district, where the liquid gold is still traditionally brewed as „Communal Brewery Zoigl“.

Zoigl cra‘ beer – the beer that feeds the northern Upper Palatinate

30 31 WINDISCHESCHENBACH Autumn Winter At Gloser‘s

The characteristic tools of the trade of „aut- a home away from home. No wonder many hentic“ Zoigl brewers are wood firing and friendships have developed over time. For open wort chillers. Zoigl homebrewing is the hosts, it‘s perfectly normal that some of more than a process: it is a traditional craft the guests come up to the bar just to say hello value held dear by the locals. What does the or wave to the kitchen. term bottom-fermented mean? For Zoigl craft beer, the yeast is doing its job at rela- Listening to Hermine Popp, you can feel her tively low temperatures, approximately bet- passion for her business and her close ties ween four and nine degrees Centigrade, whi- with her family, which are both essential le the brew is fermenting in the cellar after ingredients for her business to thrive. Her boiling the mash. The brew is then transfer- husband, Martin, and her three children are red into tanks, where it is left to mature and fully-fledged members of he business. Her ripen into Zoigl beer over a period of several son Moritz, a master brewer by trade, is in weeks, unlike top-fermented beers with ye- charge of the Zoigl craft beer production. ast fermentation at about fifteen to twenty Needless to say that her two daughters, Lena degrees Centigrade. and Anna, are also contributing their share. Daughter Anna is a nutritional scientist and Today‘s popular „Zoigl cult“ owes a lot to even graduated as a beer sommelier. The its prized „Gemütlichkeit“ to the so-called Popps also employ temporary help to make Zoiglstuben inns and the hearty Bavarian sure every guest is served quickly. 'C u ™‘ snacks they serve to complement the taste of the beer. Tradition has it that Zoigl may The Popps charge 2 Euros for their „Glo - only be served and enjoyed where it was ser-Zoigl“ craft beer, which makes their pro- t sÃ! brewed. „Beim Gloser“ Zoiglstube in Win- „At Gloser‘s it‘s duct 10 Cents more expensive than in the discheschenbach is one of these communal uncomplicated, a ordable other places: A small price to pay, because brewery houses which is famous far beyond the district. Another sixteen communal bre- and cozy.“ wers, based in Falkenberg, , Win- Hermine Popp discheschenbach, Neuhaus (near Windisch- eschenbach) and Eslarn, open their doors once every month. been well familiar with the concept. „In retro - Come right in and feel at home! spect, none of us had any prior experience in “Come right in and feel at home!“ is the mot - the restaurant business. There is a difference to of Hermine Popp, the innkeeper of “Beim between standing before the counter as a Gloser“ Zoiglstube and a fairytale hostess. guest or behind the counter as a host. One of During our visit, she served us generous our major beginner‘s problems was the cal- drafts of her freshly brewed Zoigl and rega- culation of quantities, but we quickly got the led us with stories from the inn. The name hang of it.“ „Gloser“ serves „Naturland“ certified organic The inn‘s core clientele is between fourty and „Beim Gloser“ was derived simply from her Zoigl craft beer. This means that all ingre - fourty-five, but they also have many young husband‘s glazier‘s workshop, she tells us. In Today, the beginner‘s problems are long for- dients are organically grown and biodegra- guests from the area who have discovered Bavarian, a master glazier is called „Gloser.“ gotten. „The place is usually packed, especial- ded. However, this also means extra admin their love for Zoigl craft beer. „Gloser“ even The premises were previously rented to an ly during the summer season,“ the innkeeper work and expenses, and being inspected attracts guests even from outside of Bavaria architect, until the Popp family decided in is happy to report. Every weekend, we serve once every year. If were to add all the extra or Germany. When asked for three adjectives 2003 to convert the property into a Zoigl inn. traditional Bavarian snacks to several hund- costs incurred, our price would be even hig- to describe her Zoiglstube, Hermine Popp red guests. To make sure that nobody‘s stein her. But the Popps practice what they pre - doesn‘t hesitate: Uncomplicated, affordable, So did you just wake up one night and de - runs empty, the Popps have even installed ach – and they are discriminating about their cozy. cided to tap your own beer, or has it always an underground „beer pipeline“ across the own natural nutrition. It goes without saying been your childhood dream? Hermine Popp yard, directly from the brew cellar to the tap. that all their snacks and cold lunches are ho - smiles and tells us how it all started. As „Zo - The guests appreciate the inn‘s family-style memade. igl fans and Zoigl drinkers,“ we had already living room atmosphere which to them is like

32 33 STÖRNSTEIN Autumn Winter

High

Wolfgang Kriechenbauer of Störnstein is a renaissance man with a literally Spirits spirited interest in the region. He is an amateur landscape conservationist, botanist, orchardist, village planner and environmentalist – and a liquor distiller to boot. And all of these tasks are equally dear to his heart.

34 35 STÖRNSTEIN Autumn Winter T   ™fum s te . Kriechenbauer Distillery

„Three shots equal one beer,“ „I am pretty busy all year round,“ he says of The distiller is happy to explain to his visitors rustic terrace right behind the distillery in the expert tells us, cracks a smile, and does his time management. In addition to harves- what the term Oechsle means. It is the sugar Kriechenbauer‘s beautiful garden, guests are some serious thinking. Ain‘t that right? ting and distilling, his tasks range from land- content of a brandy which is expressed in welcome to taste the product while learning scape and nature conservation all the way to degrees Oechsle. The name is derived from some interesting details „straight from the Which means that two pints of beer contai- putting on show distillations. He was even German Ferdinand Oechsle who invented the horse‘s mouth“. ning 5% alcohol by volume equal 1 ounce involved in the village redevelopment plan- saccharometer in the 19th Century, a device of pure alcohol. So if you take three shots of ning of Störnstein‘s Lanz neighborhood. But used to measure the specific density of fresh- liquor, which is about 3.75 fluid ounces to - the lion‘s share of his time is spent on caring ly squeezed grape juice. In wines, this so-cal- tal, you get pretty much the equivalent of a for his own and others‘ crops within a ten to led must weight is also an indicator of the pint in terms of alcohol content. The distiller fifteen mile radius. „None of this is plantation wine‘s later alcohol content after complete knows what he is talking about: „They always stuff ‒ I literally go from one tree to the next.“ fermentation of the sugar. „The more degrees put the blame on the distilling when they New plantings, fruit tree refinement and Oechsle a brandy contains due to its ingre - have a headache the next day.“ tree cutting are on the agenda. As part of his dients, the sweeter it will taste,“ Kriechen- tasks, Kriechenbauer is also saving regional bauer explains his rule of thumb for distilling Formerly a nurse anesthetist by profession, species like „sugary sweet and highly aroma- and emphasizes that his products contain no Kriechenbauer first started distilling spirits in tic“ honey pears from extinction. additives whatsoever: „They contain nothing 1983, as a positive balance to his job in the that doesn‘t belong in them.“ OR. In 2000, he decided to make his hobby Not all liquor is the same a part of his career: He opened his distillery Taste measuring at the Störnstein distillery Wolfgang Kriechenbauer‘s portfolio has in right in his Störnstein home while reducing is done totally without equipment or com- the meantime grown to more than 30 diffe - his work hours at the hospital. His wife Helga puters ‒ using only the tongue. „Taste testing rent varieties. From classic stone fruit spirits and son Hannes, who are helping him with all my brandies is part of my job,“ Kriechen- to spirits made of ancient northern Upper all tasks, were involved right from the start. bauer says with a smile. The customers are Palatinate apple and pear breeds to berry or Since his retirement in early 2018, he has all keen to hear what every single brandy tastes wild fruit spirits and various liqueurs ‒ more the time in the world for his new “full-time like. To the newly retired Kriechenbauer, dis- often than not, Kriechenbauer‘s clientele is career“. Because Wolfgang Kriechenbauer tilling is also a continuous learning process „spoilt for choice“. Come and find the right feels that distilling spirits is so much more based on blending experience with a taste for brandy for every occasion and taste. On a than just producing liquor. something new.

36 37 OED NEAR Autumn Winter

Cheese to cherish

They say that man‘s most important sense is taste. And the Lang family from Oed near Kir- chendemenreuth knows how to tickle their customers‘ palates: With delicacies from her farm cheese dairy.

38 39 OED NEAR KIRCHENDEMENREUTH Autumn Winter

Lang cheese dairy

The estate, whose history goes back to 1732, guests, state-of-the art bathroom facilities, It‘s all a family aƒair barn. Silage is never on their menu. That is It therefore comes as no surprise that the has been family-owned since 1992. In 2005 and naturally the farm‘s 22 dairy cows ‒ a In addition to the three employees pitching because this fermented stored fodder gives Langs‘ farm is a certified organic business. the farm cheese dairy opened its doors. The huge attraction for the little guests. Renate in during the week, all family members are off tannins into the milk and is highly aci- The family doesn‘t mind the extra bureau- Langs‘ initial decision to produce cheese was Lang remembers how much time and ener- hard at work every weekend. The Langs‘ res - difying for the animals. „That would be like cratic work and the stringent annual audits in response to government policies. Until the gy all her family members have invested to taurant facility opens to the public once a eating sauerkraut all day long,“ the farmer‘s that come with their organic certification. mid-1990s, a farm was only allowed to sell make the operation what it is today. As more month, although admission is strictly by ad- wife says. The high quality of the Langs‘ To them, „organic“ is more than an award, it a fixed maximum quota of milk to dairies. and more customers wanted to purchase di- vance reservations only. The rest of the time, products is no coincidence. The animals are means certified purity and naturalness: the This prompted Renate Lang to make her own rectly from the farm and demands from bus it can be rented for private celebrations and kept on the farm in time-honored tradition. philosophy behind all their actions. Renate butter and cheese from the farm‘s surplus companies for organized visits to the cheese functions. The meat served at the restaurant In conventional dairy farming, cows are re- Lang lives for her craft, the satisfaction of her milk. In the early days, she was happy just dairy increased, the Langs gradually made is butchered freshly by Renate Lang‘s bro- quired to produce around 10 gallons of milk customers, and the team spirit of her family ‒ to treat her family and friends. „By the time the necessary conversions and extensions to ther, who runs his own butcher‘s shop. The per day, whereas the Langs are happy to get 6 a business with a heart and soul. my five children were all in school during the their farm. Langs want to offer their guests a place whe - liters from every cow. They believe in animal morning hours, I decided to register a dairy re they can escape from the hectic pace of welfare and in longer lives for their precious business,“ 49-year-old Renate remembers. their daily lives. „We want our guests to take ruminants. Her brother Alfons, who runs a traditional all the time in the world to enjoy their meal. butcher‘s shop in Parkstein, also encouraged That‘s why we reserve every seat only once.“ his sister to take that step. One Sunday out of every month, even the Lang family takes a break: „That day belongs Since that long-ago decision, a lot has hap - to the family. We all spend Sunday together pened on the Lang homestead. „At first, the - and the restaurant door stays closed.“ re were a lot of things we weren‘t prepared for,“ Renate admits. Before getting the green All creatures great and small W light to start their cheese production, the The Langs appreciate their precious milk Langs had much law and health red tape to suppliers and do everything to make them tackle. Today‘s visitors to the farm will find happy. Depending on the season and the a  e p everything to warm their heart: a farm shop, weather, the cattle can either graze in the a restaurant facility seating approximately 80 pasture or enjoy their grass or hay in the e c the

40 41 PRESSATH Autumn Winter If only trees could talk

If trees could talk, we would get an earful in the western Neustadt an der Waldnaab district, between Pressath and Grafenwöhr. Firs, spruces and pines, typical natives of North America and Canada, are living here „side by side“ with the local flora. Which is quite astonishing when you think that only the silver fir is a true native of the northern Upper Palatinate.

42 43 PRESSATH Autumn Winter

Pressath‘s Tannenland

There is actually a man behind that riddle: Fo- million a year. But this beautiful „Oh Tannen- to grow undamaged. „Unfortunately, I can‘t do restry Director Gerhard Hösl. He is conducting baum“ tradition has its drawbacks are most of away completely with chemistry,“ Gerhard Hösl experiments with fiœeen tree species from all the trees originate from industrial production. admits. „I have to find other ways to contain over the world. It is obvious that a forest ran- By the time a tree is festively decorated and stinging nettles and anything else the sheep ger would have a love for trees and forests for adorns your living room, it has usually trave- don‘t eat“. The trees‘ growth phase lasts until professional reasons alone. To Gerhard Hösl, led a long way. Many of the trees are specially the end of August. That is when the trees can it‘s both a profession and a calling. Even whi- imported from Denmark. Large-scale cutting be marked and labeled for pruning and cutting. le in college, he always had a special love and and the destruction of forest soils by large har- Other young trees are cut into shape a last time. a™inity for nature. „Back then, I bought my vesters are only some of the consequences of own piece of forest land just to see how the fir industrial harvesting. The „Hösl trees“ have it I w ne trees grow in our region and what hands-on fo- a lot better, because they enjoy ecological cul- rest maintenance is all about. For maintenan- tivation. Instead of using large machinery, Hösl i‘ v r ce reasons alone, you have to keep removing trees are cut by handsaw. It has become quite certain trees,“ the forest ranger tells us. In the an event for many families to go to Hösl‘s forest meantime, the size of his „educational forest“ to pick and cut their own tree. The Christmas has increased quite a bit, to about 13,000 ac- trees usually have trunk widths between two r mni res. A small part of his forest, about 20 acres, and four Inches, except for the larger public is used for growing of Christmas trees and or- trees ordered by the communities. Christmas namental foliage. The demand for Christmas tree cutting on site has become very popular Multicultural Tannenland trees is enormous. Germans alone buy over 20 with companies: the sta™ gets to warm up af- in Pressath‘s „fir land“, diversity is actually desirable, in obvious di™eren- terwards with mulled wine in the lovingly deco- ce to the monocultures preferred by the industry. In fact, the diversity rated forest huts. of species has many advantages. For example, it minimizes the risk of pests while o™ering all options of selection. In a very dry year like 2018, No season is an oƒ season drought-resistant trees will prevail. Come Christmastime, however, Ger- There is always a lot to do all year round. March mans want their Caucasian fir or blue spruce to celebrate the season. The is the major month for planting. Vacant areas American dream of a Christmas tree, on the other hand, is more conical are replanted with young trees. For the trees to in shape. „Christmas tree farms“ are cultivating fast-growing trees which develop their beautiful green color, they requi- are actually cut into shape with machetes. Forest ranger Hösl smiles tel- re extra nitrogen for their photosynthesis. That ling us that some of his American customers want him to cut o™ the top is why each tree is fertilized individually. Alt- of the tree. The first time this happened, he thought they were kidding. hough there is no natural cure for nasty weeds, But kidding aside: Pressath Tannenland is a winter wonderland because this forest operation has a very special team Gerhard Hösl allows nature to do her job. to deal with the problem: a flock of Shropshi- re sheep. A total of fiœeen sheep are munching away in the forest ranger‘s service. Although this special breed will eat any weed, they lea- ve fir needles well alone. This allows the trees

44 45 LIST OF SUPPLIERS Autumn Winter List of Explanation

suppliers ANIMAL VEGETABLE SERVICE PRODUCTS PRODUCTS

EGGS BAKERY CAFÉ/ PRODUCTS SNACK BAR

VEGETABLES/ FISH RESTAURANTS HERBS

FUN FARM POULTRY POTATOES VACATIONS

CEREALS/ SERVICE AND GAME GAIN PRODUCTS SUPPORT

MEAT/ DECORATIVE ITEMS PASTA SAUSAGE AND GIFTS

MILK/ FRUIT/ GUIDED NATURE DAIRY PRODUCTS FRUIT PROCESSING TOURS

SHEEP/ OTHER GOAT PRODUCTS JUICE SERVICES

LIQUEURS/ CATERING AND HONEY WINES/ DELIVERY SERVICE SPIRITS B  h  BEER OIL g   PLANTS/ FLOWERS/ TREES

t s tÍ FUEL

COFFEE h r! ROASTERS

46 47 LIST OF SUPPLIERS Autumn Winter OBERPFÄLZER STUTENMILCH SCHEIDLERHOF FISCHZUCHT SILLER BIOBÄCKEREI FORSTER FORSTUNTERNEHMEN ERTHNER BEUTNERHOF Bergstr. 9 Harlesberg 4 Am Hohlweg 5 Hauptstr. 10 Wildenreuth W1 Weidener Str. 31 91281 92637 92660 Neustadt a.d. Waldnaab 92670 Windischeschenbach 92681 92694 09647 9299695 09602 1315 09602 9399962 09681 1241 0172 8461213 Telefon: 0961 43612 (Hofladen) / 43796 (Betrieb) www.oberpfaelzer-stutenmilch.de www.Scheidlerhof.de www.biobaeckerei.de

HOFKÄSEREI LANG GBR FISCHFEINKOST- FORELLEN- GÄRTNEREI, BLUMEN GEFLÜGELHOF PAULUS ESEO NATURWAREN Oed 2 BÄCKEREI–KONDITOREI ZETZL ZUCHT ROBERT SALOMON Manteler Weg 6 Untere Bauscherstr. 21 / Dr.-Martin-Luther-Str. 9 STEINHILBER 92665 Kirchendemenreuth Schönfichter Str. 2 Siegritz 41 92694 Etzenricht 92637 Weiden i.d. OPf. Zum Naabberg 15 09602 63219 92670 Windischeschenbach 92681 Erbendorf 0961 43112 0961 47035500 92637 Weiden i.d. OPf. www.hofkaeserei-lang.de 09681 1231 09682 3698 und 3655 www.eseo-naturwaren.de 0961 42900 www.fischfeinkost-salomon.de www.ihre-regional-gaertnerei.de

BRENNHOLZDEPOT VOLLATH HANDWERKSBÄCKEREI BIRLER Konradsreuth 2 Kleiau 2 HOFLADEN VOLLATH 92685 Floß Gösen 1 DELICADO WEINHANDEL FEIN- 92670 Windischeschenbach 09603 91174 92685 Floß KOST & MEHR 09681 919839 09603 91155 Postgasse 2 92637 Weiden i.d. OPf. HAUSWIRTSCHAFTLICHER FACH- ORIGINAL-OBERPFALZSHOP.DE 0961 40194195 SERVICE STADT WEIDEN/OBER- Wörthstr. 14 www.delicado-weinhandel.de PFALZ NORD 92367 Weiden i.d. OPf. Obersdorf 16 BAYERISCHE STAATSFORSTEN– 0961 482200 92665 Kirchendemenreuth ÜBELACKER THOMAS AÖR; FORSTBETRIEB FLOSSEN- www.original-oberpfalzshop.de GAILERTSREUTHER MÜHLE 09602 939205 Naabdemenreuth 8 Gailertsreuth 5 BÜRG www.hwf-weiden.de 92670 Windischeschenbach 92685 Floß Floßer Str. 1 09681 91117 09603 353 92696 Flossenbürg www.Gailertsreuther-Muehle.de 09603 90330 www.baysf.de WILDE KRÄUTER & CO. Herrmannstr. 9 BRAUEREI EISMANN 92637 Weiden i.d. OPf. ZUM ALTEN SCHUSTER Buchsteig 9 ZOIGLBRAUEREI 0151 25318801 Schustermooslohe 60 92665 Altenstadt a.d. Waldnaab WOLFRAMSTUB`M www.wildekräuterundco.de KRÄUTERPÄDAGOGIN BRÜDERER 92637 Weiden i.d. OPf. 09602 636797 Braugasse 1 Dorfstr. 5 HOFLADEN WOPPMANN Hinterbrünst 52 0961 24926 www.brauerei-eismann.de 92670 Windischeschenbach 92690 Pressath 92697 Georgenberg www.zumaltenschuster.de 09681 1241 09644 8892 www.zoiglbrauerei.de 09658 1239 oder 09651 924260

SPARGELHOF BRUNNER Neubau 1 DAGNER JOSEF 92637 Weiden i.d. OPf. ZIEGENHOF BRANDL Meerbodenreuth 11 IMKEREI BAIER 0961 46649 Wiesendorf 4 92665 Altenstadt a.d. Waldnaab STEINWÄLDER HAUSBRENNEREI Bahnhofstraße 64 HAMMERWIRT NEUENHAMMER www.spargelhof-brunner.de 92637 Weiden 09602 6845 SCHRAML 92690 Pressath Neuenhammer 1 09605 2736 Pfarrgasse 22 09644 8471 92697 Georgenberg 92681 Erbendorf 09658 391 09682 183690 www.hammerwirt-neuenhammer.de www.brennerei-schraml.de

PRIVATBRAUEREI WÜRTH IMKEREI SCHEINKÖNIG Bahnhofstraße 7 GEMÜSE KÖNIG DORFKÜCHE Dr.-Wiesand-Str. 5 92670 Windischeschenbach Winterleitenstr. 5 Zu den Straßäckern 2 92648 Vohenstrauß 09681 1220 92690 Pressath 92637 Weiden i.d. OPf. 09651 866 www.brauerei-wuerth.de OBSTBRENNEREI 09644 91268 0961 4706064 UNTER DER LINDE FORSTBÜRO OSTBAYERN www.dorfkueche.de Gleichhof, Plärn 6 Waldkirch 16 92681 Erbendorf 92697 Georgenberg 09682 4184 09658 912170 www.gleichhof.de www.forstbuero-ostbayern.de GÄRTNEREI STEINHILBER HOFMETZGEREI SENFT IMKEREI REICHEL Innere-Flosser-Str. 12 Schweinmühle 1 Pechhofer Str. 25 92660 Neustadt a.d. Waldnaab 92670 Windischeschenbach 92690 Dießfurt 09602 94120 09681 1359 09644 8064 www.ihre-regional-gaertnerei.de www.schweinmuehle.de DESTILLERIE PESCHKE ERLEBNISBAUERNHOF Etzenrichter Str. 33 BIOLANDHOF GRENZMÜHLE 92637 Weiden i.d. OPf. Grenzmühle 8 FRISCHHOLZ Oberrehberg 4 0961 481990 92681 Erbendorf 92697 Georgenberg www.weinhof-peschke.de 09683 929744 www.hofladen.steinwaldhoefe.de ESLARNER ZOIGLSTUM 09658 262 IMKEREI BRÄUTIGAM Tillystr. 4 Mühlberg 3 92693 Eslarn 92660 Neustadt a.d. Waldnaab 09653 1355 09602 8786 www.zoiglstum.de

48 49 LIST OF SUPPLIERS Autumn Winter KAFFEERÖSTEREI MOLTER LERAUTALER BIENENWEILER SCHÄFEREI SCHWEIGL PRESSATHER-TANNENLAND WITTMANN`S HOLZOFENBROT ERLEBNISBAUERNHOF Braugasse 3a Kleinpoppenhof 6 Bachgasse 2 Zum Eicherlgarten 6 Finkenhammer 1 MEILERHOF 92699 Irchenrieth 92705 92709 Moosbach 92711 Parkstein 92714 Im Dorf 15 09659 4749997 09659 816 0160 7231075 09602 4450 09654 267 92721 Störnstein www.kaffeeroestereimolter.de www.pressather-tannenland.de www.finkenhammer.de 09602 2305

HOLZOFENBÄCKEREI Gaisheim 11 LEINERBAUERN´S STRAUSSENHOF KOTZENBACH ALM CUSTOM Kotzenbach 1a 92709 Moosbach HOFBACKSTUBE Faislbach 7 92715 Püchersreuth SCHAFHAUSER EDELTRAUD 09677 914088 Oed 3 92697 Georgenberg 09602 939582 09658 913525 Fichtenstr. 2 92711 Parkstein DIE BRENNEREI www.straussenhof-kotzenbach.de Lindenweg 17 www.affdaalm.de 92706 -Wildenau 09602 6804 09607 1470 92721 Störnstein 09602 8282 www.diebrennerei.com ROTES HÖHENVIEH Sauer Erika / Burgtreswitz, Am Rowei 10 92709 Moosbach BAUERNMETZGEREI WITTMANN LANDGUT FEDERKIEL MÜLLNERHOF Neustädter Str. 1 KRIECHENBAUER GBR Am Mühlberg 8 KLEINE NASCHKATZE 09656 1358 92711 Parkstein Rotzendorf 14 92699 Irchenrieth Stacherweg 10 www.roteshoehenvieh-moosbach.de 09602 4223 92715 Püchersreuth TÄNNESBERGER ROTVIEH 09659 392 92706 Luhe-Wildenau www.bauernmetzgerei.de 09602 91316 St.-Jodok-Straße 6 www.muellnerhof.de 09607 1690 www.die-kleine-naschkatze.de www.landgut-federkiel.de 92723 Tännesberg 09655 913396 www.taennesberger-rotvieh.de LANDHOTEL GOLDENES KREUZ Saubertsrieth 12 92709 Moosbach IMKEREI TAFELMEYER 09656 304 BIOHOF KAHL Pfarrer-Schiller-Str. 5 GESCHENKE-PARADIES PUTZER Botzersreuth 2 Grub 9 www.landhotel-goldenes-kreuz.de 92700 Kaltenbrunn 92715 Püchersreuth 92709 Moosbach METZGEREI 09646 666 09602 917086 09656 1211 FESTKÜCHENBETRIEB Tiefe Gasse 14 MILCHTANKSTELLE KICK 92723 Tännesberg Neustädter Str. 4 09655 387 92711 Parkstein www.schneider-taennesberg.de 09602 6826 IMKEREI PRÖLSS MOOSBACHER PRIVATE LAND- SCHLOSSBRAUEREI REUTH GMBH Straßweg 5 OBERPFÄLZER AUBRAC Hauptstr. 22 92700 Kaltenbrunn BRAUEREI SCHEUERER 92717 Bräugasse 7 Gaisheim 22 09646 662 92709 Moosbach 09682 2206 92709 Moosbach www.schlossbrauerei-reuth.de www.artesia.de 09656 209 09677 913149 GEDRECHSELTE UNIKATE LAND- UND FORSTDIENST- www.moosbacher.com www.oberpfaelzer-aubrac.de Finkenweg 3 LEISTUNGEN ENSLEIN 92711 Parkstein Grub 13 09602 616020 92724 www.gedrechselte-unikate.de 0151 16727382 IMKEREI BERGLER Betonstr. 1 GASTHAUS WALDSCHÄNKE AM 92700 Kaltenbrunn NATURKOSTLADL ZAINHAMMER 09646 783 HEIDEHOF HIEROLD Zainhammer 1 Heidehof 1 Raiffeisenstr. 2 92717 Reuth bei Erbendorf 92709 Moosbach 92709 Moosbach 09683 538 09656 371 09656 9140995 WALDIMKEREI KICK HOFLADEN PORTNER www.amzainhammer.de Reinhardsrieth 34 www.heidehof-hierold.de www.naturkostladl.de Lohma 7 92726 Waidhaus 92714 Pleystein 09652 1690 09654 1503 MOSTEREI BERNHARD www.waldimkerei-kick.de Steinach 3 92705 Leuchtenberg 09659 932465 GARTENBAU STEINHILBER KLEINTIERPRAXIS–GROSSTIER- Postkellerstr. 19 PRAXIS REINDL 92718 Schießtrath 12 GRIESSLHOF 0961 44426 Burkhardsrieth 4 PONYHOF AM HEILINGHAUS 92709 Moosbach www.blumen-steinhilber.de 92714 Pleystein Pfrentsch 36a 09656 914822 92726 Waidhaus www.dr-reindl.de 09652 1256 ERLEBNIS- UND THERAPIEHOF MOOSBACHER HEXENKÜCHE www.griesslhof.de 0160 7230926 GRUBER Gaisheim 14 www.Ponyhof-am-Heilinghaus.de.tl Lückenrieth 14 92709 Moosbach 92705 Leuchtenberg 0151 14550528 09659 1695 www.moosbacher-hexenkueche.de HOFLADEN WALBERER www.erlebnisbauernhof-gruber.de Kirchenstr. 7 BIO–GEMÜSE STEINHILBER 92720 Schwarzenbach Uchamühle 1 09644 6116 WILDE SACHEN 92709 Moosbach Sonnenstr. 6 09656 520 92726 Waidhaus www.bio-steinhilber.de WEIG SIEGLINDE BIOLANDHOF Finstermühle 0171 8284729 CHRISTBAUMHOF KAMMERER Saubersrieth 92714 Pleystein Döllnitz 29 92709 Moosbach 09652 81297 92705 Leuchtenberg 09656 1445 09659 1481 www.christbaumhof-kammerer.de

50 51 LIST OF SUPPLIERS Autumn Winter RAUNETBACH ALPAKAS SCHUSTERMÜHLE STIFTLÄNDER BIOHOF ROSNER SCHWOAZHANSL ZOIGL GASTHOF ZUM WEISSEN ROSS/ Reinhardsrieth 19 Eisersdorf SCHMANKERLSERVICE Pleußen, Im Dorf 12 Tirschenreuther Str. 7 METZGEREI 92726 Waidhaus 95478 Pilmersreuth an der Straße 1 95666 Mitterteich 95685 Falkenberg Dorfstr. 1 09652 814025 09642 477 95643 09633 91361 0172 9106756 95701 www.Raunetbach-Alpakas.de www.schustermuehle.de 09631 1384 www.rosner-pleussen.de www.schwoazhansl-zoigl.de 09231 61656 weissesross.beepworld.de

KRÄUTERVIELFALT HECKENHOF NATURLOGISTIK GMBH GARTENBÄUERIN KECK Köglitz 14 METZGEREI LANDGRAF Grillenweg 10 Franz-Heldmann-Str. 2 Tirschenreuther Str. 13 Bodenreuth 6 95478 Kemnath BIOIMKEREI DÖRFLER 92726 Waidhaus 95643 Tirschenreuth 95666 Mitterteich 95685 Falkenberg Buchenweg 1 09642 702344 09652 1437 09631 2255 09633 4006890 09637 522 95701 Pechbrunn www.heckenhof-robl.de www.kraeutervielfalt.com www.metzgerei-landgraf.de www.naturlogistik.de www.landerleben.net 09231 4349 www.bioimkerei-doerfler.de

HOLLERHÖFE ***S - GRÜNER ÖLMÜHLE GMBH RAUCH–NATURFLORISTIK–DEKO- ZU GAST IM DORF Lengenfeld 1 RATIONEN GRILLMEIER–DER KARTOFFEL- Unterer Markt 35a 95643 Tirschenreuth Badstr. 3 SCHÄFEREI MÜLLER 95478 Kemnath UND GEMÜSEHOF Spielberger Str. 1 09637 348 BEERENOBST SCHEDL 95688 09642 704310 Schwarzenbach, Fürstenhof 2 92727 www.grueneroelmuehle.de 09683 3259803 95703 Plößberg www.hollerhoefe.de 95671 Bärnau 09657 1297 09637 1088 09635 8255 www.schaeferhof-mueller.de www.meinbauer.de

SCHINNER GARTENBAU - NATURERLEBNIS-AKADEMIE THAMANIGL Unterer Markt 35a Kolpingstr. 5 - 7 FLORISTIK 95478 Kemnath 95652 FISCHZUCHT MAIERHÖFER Güttern 20 09642 704310 09632 1319 Kornthan 14 95689 Fuchsmühl www.naturerlebnis-akademie.de www.malzer-thamanigl.de 95676 09634 1368 BERGGASTHOF–METZGEREI WEIG 09634 2260 www.schinner-gartenbau.de Oberfahrenberg 1 www.ihre-regional-gaertnerei.de 92727 Waldthurn 09654 1483 DER HOFLADEN PSCHIERER Konnersreuth 3 www.berggasthof-weig.de 95703 Plößberg SENKENDORFER MÜHLE 09637 205 FISCHHOF BÄCHER www.hofladen-pschierer.de NATURKOST Muckenthal 4 DEMETERHOF RENNERMÜHLE Senkendorf 7 LEBKUCHEN ROSNER 95676 Wiesau Rennermühle 1 95506 Kastl BÄCKEREI KONDITOREI CAFE 09634 536 95698 09642 1078 Egerer Str. 9 www.fischhof-baecher.de 09638 749 BRAUN HANS GMBH & CO. KG www.rennermühle.de Hauptstr. 20 95652 Waldsassen 92729 09632 1370 09605 92070 www.lebkuchen-rosner.de www.landmetzgerei-braun.de FISCHEREIBETRIEB STOCK Kornthan 18 ADAMHOF 95676 Wiesau Hardeck 8 BIOLADL HOFLADEN DÖTTERL IMKEREI ERNST MIT STREUOBST- 09634 2434 95698 Neualbenreuth Haselbrunn 25 Erdenweis 4 www.Fisch-Stock.de 09638 370 95704 95508 WIESE www.adamhof.de 09234 973108 09234 1405 API-AIR - BIENENSTOCKLUFT Münchenreuth 5 www.Bioladl.de FEINKOSTMETZGEREI WITT 95652 Waldsassen Hauptstr. 12 09632 1091 92729 Weiherhammer www.landerleben.net 09605 1201 TEICHWIRTSCHAFT ZRENNER www.witt-partyservice.de ASLBAUERNHOF FEINBRENNEREI CULM Kornthan 6 Schloßgasse 1, Filchendorf 95676 Wiesau 95514 09634 1231 09275 1084 www.Feinbrennerei-Culm.de LAND ERLEBEN Kleinsterz 3 SEMINARHAUS-SCHLACKENHOF 95666 Mitterteich Schlackenhof 7a 09633 1298 95478 Kemnath www.fischzucht-beer.de 09642 7225 KÖSTLER`S BAUERNHOF www.werk-II.net Hermannsreuth 7 PÜTTNER BRÄU-GASTHOF UND 95683 HOTEL 09234 1083 Hauptstr. 11 www.koestlers-bauernhof.de 95519 09205 292 www.brauerei-puettner.de

52 53 PAINTING COMPETITION GERN.LAND! Autumn Winter Painting competition

T a e It‘s painting time! Even our youngest „readers“ were introduced to the foods, animals, and nature of their homeland. Although many of the children m  ! were still too young to read, they were happily browsing through Gern.land! at Neustadt Farmers Market on 30 September 2018, and listening eagerly to the explanations given by the stand supervisors and their parents. Inspired by their impressions, the kids went for the wooden crayons entered the Gern.Land! painting contest. The most beautiful pictures are printed here.

HANNAH, 4 YEARS OLD FROM NEUSTADT WN LAURA, 4 YEARS OLD FROM PARKSTEIN AMELIE, 7 YEARS OLD FROM LEUCHTENBERG LUISA, 4 YEARS OLD FROM PARKSTEIN

ANNA-LENA, 7 YEARS OLD FROM NEUSTADT WN MARIE, 5 YEARS OLD FROM NEUSTADT WN PIA, 4 YEARS OLD FROM PARKSTEIN PAUL, 6 YEARS OLD FROM WEIHERHAMMER

54 55