Diana Hubbell
Reconceptualizing the Restaurant as a Psychedelic Space in Berlin
Panama isn’t an ordinary restaurant, and one would expect no less from Ludwig Cramer-Klett, the visionary behind some of Berlin’s best-known and least-conventional eateries.
Sweden’s Insane, Mashed Potato- and Shrimp-Salad-Covered Hot Dogs Might Be the Ultimate Guilty Pleasure
Few countries can match Sweden’s level of enthusiasm for this ultra-processed protein, where hot dogs are routinely slathered with mayonnaise, mashed potatoes, fried onions, raw onions, and shrimp salad with more mayonnaise, just for good measure.
Real Swedish Meatballs Are a Thousand Times Better Than Their IKEA Counterparts
“Some of the meatballs here are cheaper than cat food, so they’re kind of scary,” says the manager at Stockholm's Meatballs for the People, which is dispensing with the starches and preservatives commonly found in processed varieties.
This Swedish Restaurant Is Serving 20-Course, All-Meat Omakase Menus
At Omakase Köttslöjd, diners sit down to a 15- to 20-course menu of meticulously presented cured meats accompanied by Nordic seafood and produce. Think of it like a carnivorous spin on a Japanese kaiseki menu.
I Went Barefoot Foraging by the Bavarian Alps
I joined part-time forager Christiane Viehweger on a walk through the woods to gather wild garlic and dozens of other edible plants.
Meet the Man Kenyans Call 'Mr. Rabbit'
With no personal wealth or degrees beyond a basic high school education, Moses Mutua has managed to create a market for rabbit meat—a once unknown commodity in Kenya—and to control virtually all of it.
How Hummus Brought a Palestinian and an Israeli Together to Help Refugees in Berlin
When Jalil Dabit, a Palestinian restaurateur and chef, and Oz Ben David, an Israeli marketing guru, decided to launch Kanaan in Berlin, it was natural for the chickpea purée to feature prominently on the short menu.
A Beer Yogi’s Journey from Burning Man to Berlin
At BierYoga, I joined a group of Berliners to drink while doing sun salutations—or “beer salutations,” if you will—in a techno club .
Between Wild Sex Parties and Experimental Theater: The Double Life of a Berghain Bartender
Meet Roman Shamov—the drink-slinger with a colorful past as a drag queen, puppet vocalist, television actor, and breathing workshop guru.
Mutura Is a Blood-Soaked Kenyan Delicacy
Mutura is Kenya’s traditional blood sausage, made with fresh blood and a blend of ginger, garlic, scallions, cilantro, and fistfuls of lethal piri-piri chilies.
These Artisanal Cheese Producers Are Making a Difference in Kenya
Brown's Cheese started as an exercise in independence 35 years ago, and now it's one of the only artisanal cheesemaking operations in East Africa, churning out mascarpone, feta, cheddar, Camembert, Brie, halloumi, Parmesan, and more.
This Berlin Bar Wants to Get You Drunk on Natural Wine
"You don’t want to listen to these guys go on about how there’s more to wine than getting fucked up," says Ramses Manneck of Berlin's Industry Standard. "I just think more people should get drunk with good wine."