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HAPPY EASTER WITH HAPPY HENS — REGIONAL EGGS AND CHICKEN SPONSORSHIPS FROM BRANDENBURG’S WEIDE EI

HAPPY EASTER WITH HAPPY HENS — REGIONAL EGGS AND CHICKEN SPONSORSHIPS FROM BRANDENBURG’S WEIDE EI

 

The eggs from Weide Ei (which translates to “pasture egg”) are not just free-range: on farmer Habel’s land in Falkenhagen, Brandenburg, you will find some of the happiest hens around. The reason is Habel’s self-developed mobile coop, which allows him to move his birds regularly so they have constant access to new grass. The farm’s motto is “For the love of the chicken” and means that the farming methods used go way beyond those used on typical free range, organic farms. In the industry male chicks are considered surplus to requirements and typically slaughtered, but at Falkenhagen they are raised to become adults. As for the hens, they are retained for another 3-4 years after their 12-month laying period so they too get a fuller life. If these are the kind of principles you want to support, you can become part of the Weide Ei community by sponsoring your own chicken. The scheme gives you the right to 144 eggs over 12 months as well as your very own hen which you can name and even visit on a guided tour of the farm.

If 144 eggs is a bit too much for you, you can of course start small by picking a half-dozen at one of several Berlin markets (see below) or at Blomeyer’s Käsem|a Feinekost and online from Archipel. Farmer Habel likes to experiment with the feed his brood is given, with the likes of black cumin added for a particularly intense flavor. With all this care and attention, you can eat (and hunt) your eggs this spring season with a perfectly clear conscience. On that note: have a very Happy Easter if you celebrate it and a wonderful long weekend if you don’t!

Text: Annika Hillig / Photos: Weide Ei & Olya Kobruseva

For updates on where you can buy Weide Ei eggs check out their Instagram. You can buy the eggs at the following markets:

Tue at Maybachufer 11–18h & Wittenbergplatz 8–14h; Wed on Karl-August-Platz 8–13h; Thu at Akazienstraße (Bio-Bauernmarkt) 12–18h, Preußenallee 8–13h, Rüdesheimer Platz 8–13h, Maybachufer 11–18h30; Sat on Karl-August-Platz8–14h, Weberplatz (Babelsberg-Potsdam) 8–13h, Boxhagener Platz 9–15h30, Mexikoplatz 9–15h and Südstern 10–16h

@weideei

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ANTON KOCHT — A YOUNG CHEF REVISITS GERMAN CUISINE

ANTON KOCHT — A YOUNG CHEF REVISITS GERMAN CUISINE

The pop-up restaurant Anton Kocht is a place for old-schoolers to dare learn. Served by a young team, they offer regional classic German cuisines with a twist made from pure organic produce. Anton, though just 22 years of age, has already worked with chef Tim Raue after finishing his training at the renowned restaurant Vau. While Anton cooks, his father looks after the wine selection which consists of around 170 – all of which are German, and can be ordered by the glass. The ever-changing menu offers familiar yet wonderfully revisited dishes: yes, we’ve heard this a trillion times, but it really works here. The lemon mousse served along “Forelle Müllerinnen Art” (trout meunière), made from whole cooked pureed lemons, is extremely aromatic; the ordinary dessert “Kalter Hund” turns into a single slice of heavenly cookies with creamy white chocolate that melts immediately in your mouth. Every guest may choose from three or four course menus with 12 options overall to personalize it. My favorite is the “Gemischter Satz” by Krebs Weiss and the assorted cheese by Fritz Llyod Blomeyer, a perfect ending to my meal. If young German cuisine is this sovereign, there’s no need to fear future benchmarks. (Text: Eva Biringer / Photos top & left: Sasha Kharchenko)

Anton Kocht, Winterfeldstr.36, Berlin; map

Open until 31.12.2014: Wed-Mon, 16-22h

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NADINE EL ISHMAWI RECOMMENDS: MAXIM — VINS & COCHONNERIES

NADINE EL ISHMAWI RECOMMENDS: MAXIM — VINS & COCHONNERIES

Finally I won’t have to feel awkward asking “could we just have a drink?” At Maxime Boillat’s new bar à vins, the guests’ fears are allayed. “You can also eat here tremendously well but we’re a wine bar”, says Boillat, the Franco-Swiss owner and restauranteur known for Münzsalon, HBC and Tartan. At Maxim, the trained sommelier is his own boss and can freely pursue his passion for wine with more emphasis on the press than its origin; like the sulfur-free wines from organic viticulture. Boillat calls them “lively” which, according to him, are “asking questions.” However, my question regardingwhether natural wines circumvent hangovers remains unanswered. The prices are fair – starting from 21 Euros per bottle. The menu also teases you with amazing “cochonneries”, entremets to accompany the wines, created by Hugo De Cavalho, and impressive assortment of cheese; Fritz Blomeyer delivers regional specialties and “the cheese pope” Anthony who, apart from Maxim, only works with Hotel Adlon, caters Frenchvarieties. Chapeau!

Maxim – Bar à Vins, Gormannstr.25, 10115 Berlin-Mitte; map

Tue-Sat from 18h; +49 30 658 339 62

Nadine El Ishmawi has lived in Berlin since 1997, teaching yoga and baking for David Chipperfield’s Canteen and Lokal.

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