Word: eberhard
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...best and freshest fruits and vegetables on their tables--and to capitalize on the organic-food craze--more restaurants are growing their own greens. Renowned chefs like Alice Waters of Chez Panisse in Berkeley, Calif., and Eberhard Mueller in New York City were the forerunners of the restaurateur-farmer trend, inspiring others to follow suit...
...While Turkey's breathtaking economic dive was not seen as particularly surprising in Brussels, the crisis highlights the importance of Europe's reform demands. Says Eberhard Rhein, senior adviser at the European Policy Centre in Brussels: "It clearly demonstrates that Turkey has to privatize the banks, urgently." Last week's events, he feels, amount to a "cleansing storm" on the political front that could have salutory economic effects...
...Germany, Eberhard Barmann, president of the Berlin magicians' club Zauberfreunde, reports that "more and more grandparents and parents are calling me because they want to know where their grandchildren and children can learn conjuring tricks." Barmann's colleague Wilfried Possin, the head of a magicians' organization in Frankfurt, attributes this surge of interest to Harry Potter: "The books have brought our trade into the limelight...
...expected in Germany this year is less than 5% of what is being pumped into the rehabilitation of eastern Germany, most western Germans, polls reveal, consider the asylum seekers to be the country's biggest problem. Xenophobia has been on the rise since the mid-' 80s, says Eberhard Seidel-Pielen, an expert on the right-wing scene, and "since the economic problems of unification have become dominant, foreigners are used even more as scapegoats." The political crusade to change liberal asylum laws, he contends, "has fed the latent aggression against foreigners of millions of citizens...
...Norwegian hothouse variety in his kitchen. "It cooks too fast and has a lingering aftertaste," he complains. "I couldn't even make stock from the carcass, because the bones have an oily taste." At Le Bernardin, considered by many to be New York City's best fish restaurant, chef Eberhard Mueller draws a somewhat finer distinction. "Wild salmon is much better for a marinade, as in gravlax. It also stays firmer and has great intensity of flavor." He adds, "Farm-raised salmon is a very good product and is easy to work with. I can give you an exact recipe...