Swiss cows

Alpabzug or Désalpe? Swiss cows come home

Every autumn, Swiss cows in their droves leave the high pastures of summer to return to the valleys, collared with bells and with bouquets...
Red tablecloth with Swiss white crosses, set for a raclette party

Anita’s Feast celebrates ten years

Anita’s Feast began around a table with our neighbors in Basel, Switzerland. There, we unpacked the Swiss ritual of raclette to a background of...
Vogel Gryff

In Basel, Switzerland, the antics of Vogel Gryff

A resounding boom from a raft on the Rhine, and the “only in (Klein)basel” ritual known as Vogel Gryff is underway. When Tom and...
Roasting chestnuts in Ascona

Ascona, Switzerland celebrates the chestnut

I love one-trick food festivals. They bring out my penchant for taking a single food ingredient to levels I would never envision on my...
Klosterbergfest

Around the world at Basel’s Klosterbergfest

For more than three decades, the annual Klosterbergfest has been a "multiculti" late-summer ritual in Basel, Switzerland. The neighborhood culture party's crowds circle the...
Cherry trees spring in Switzerland

Memories of spring in Switzerland

Tom and I moved to Portugal in the dead of winter, and frankly, until just this week it has seemed more like winter than...
Lake Geneva

A quick winter excursion to Lavaux

With our departure from Switzerland imminent, Tom and I were honored to be invited "down south" for an off-season tramp through the villages of...
View from Taylor's Port Lodge in Vila Nova de Gaia

On the move with Anita’s Feast

* An almost endless horizon * Artful expression underfoot and on our plates * * The smell, feel and taste of the sea * Welcoming...
Jiao Zi, dumplings from Taiwan

In Basel, Switzerland, ‘free-styling’ with street food

Tom and I relish (hah! pun intended) meeting the people behind the food we enjoy, and we loved discovering new-to-us flavors at Basel's recent...
Swiss chard at the Basel Stadtmarkt

Market fresh in Basel, Switzerland

The aroma of roasting chestnuts, and the allure of earthy wild mushrooms, bright green chard, and olives of every hue. A walk through the...
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