GERMANY – United Mahlzeit

Walking across a biochemical plant’s spacious courtyard in Frankfurt around noontime, I heard “Mahlzeit” as a greeting from everybody around. No wonder – we were on our way to the company’s cafeteria. There is a broader meaning to this meal-related greeting wish but basically it concerns “food” - and its consumption. It has come to my mind now that I am writing this - and so more about it at the food morsel section here below.

Needless to say, I have been to Germany many-many times for a number of reasons apart from those professional ones. It is the powerful heart of Europe and I used to reside right next to it in the Czech Republic. From many trips to Germany – perhaps writing less is more. Go there, it is smoothly accessible with lots to be experienced and seen.
Germany united -

Only the Germans could have absorbed the shock of the Soviet empire demise in 1989 as they just accommodated those 16 million of East Germans who then fell into the pangermanic fold. An amazing feat ! I vividly remember the difference between the two states – the West and the East Germanies and now I want to mention something almost between them. Their historic border skirted the Harz Mountains. Among many, there is an interesting hill there called Rammelsberg (635 m), with a mining history (silver, copper and lead) stretching back for more than 1,000 years.  Actually, surface mining started there already in the bronze age, more than 3,000 years ago.

Oozing mine-hill
Since 1992, the visitor mine of Rammelsberg has become a UNESCO World heritage site with a scenic and historic town of Goslar close by  >>>
 

The mining went on until those very localized ore deposits got largely exhausted, leaving behind the hill that was like a sponge inside – full of ancient or more recent shafts and tunnels.  And that became a problem. With access of surface water and air, the "aerated" hill has become oozing acid produced by happy microbes that just thrived in that environment. The mining terminated but there is just no stopping those eager microbes. The acid that they produce keeps leaching even traces of heavy metals left behind and these are toxic, poisoning local creeks and rivers. So that was my connection with this particular location in Germany. And by the way, the problem is still not solved, since that would probably require covering the whole mountain in concrete – to prevent water and air from getting in and feeding those busy bugs. So far, the pressing environmental problem may only be somewhat better contained - hopefully..
High-energy people

Several times I spent some vacation time with my German (and Czech-German) friends. Only to realize how those busybodies vibrate all the time. If vacations are supposed to be a relax time, the Grmans have it all confused. They go shooting wild river rapids only to hop from kayaks onto windsurfers and when they fall off those they race swimming. In winter time they just change that equipment for skis or snow-boards and falling off those – perhaps a little hang-gliding ? They are so freaking active ! High-energy people, crazy level of activity – historically, no wonder then that they have been shaking the rest of Europe for a couple of thousands of years.
Drinking radler

And now, I would like to interject here my own story that has to do with drinking – and thus, of course, with Germany too. A brief fact first - if you didn’t know that, Czechs are the world’s number one in beer consumption per capita (148.6 litres/year).  And I personally never could drink more than 2 pints max in the whole evening !  Out with me! – Tongue in cheek, I claim that I had to emigrate to protect that nation’s record.  And then in Germany I discovered what I really like drinking – half-beer-half-lemonade, beer with Seven-Up or such.  The beer connoisseurs Czechs still frown at that weird mixture – and in my defence, I must educate everybody: I learned this mix in Germany, right in Bavaria – the very cradle of the European beer-making - and beer drinking.  
No more discussion about it – Bavarians call the mixture “Radler”, so there ! And that is Germany’s direct contribution to my own well-beeing,  Prosit !
The Fest

Everybody has heard of the Munich Octoberfest. Not everybody there dresses in lederhosen (leather pants), but some do – and many greet you “Gruss Gott!”

Germany’s Bavaria is a one of the most beautiful parts of the world. Scenic with majestic Alps around, warm people, manicured countryside, dotted with lakes, wild rivers as well as ancient castles – just bucolic, fairy tale surroundings. On par with Austria that I call “the completed country” – not a single adorning flower could be added there. All has been done -


And hearty eating - German cuisine :

The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes. Austrian cuisine and parts of the Swiss cuisine are very similar. This originates in common religious and cultural history. Southern Germany, Austria, and the northern part of Switzerland are mainly Catholic, so religious fasting rules for Friday, Lent and Advent, even if no longer widely practiced, have influenced the cuisine.
Germany has the second-highest number of Michelin starred restaurants, after France.
Pork, beef, and poultry are the main varieties of meat consumed in Germany, pork being the most popular. Average annual meat consumption is 61 kg (134 lb).
Among poultry, chicken is most common, although duck, goose, and turkey are also consumed. Game meats, especially boar, rabbit, and venison are also widely available all year round. Lamb and goat are less popular.
Meat is usually braised; pan-fried dishes also exist, but these recipes usually originate from France and Austria. Several cooking methods used to soften tough cuts have evolved into national specialties, including Sauerbraten (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days.
A long tradition of sausage-making exists in Germany; more than 1500 different types of sausage (Wurst) are made  >>>