{"id":8203,"date":"2015-11-11T23:26:21","date_gmt":"2015-11-11T22:26:21","guid":{"rendered":"http:\/\/78.46.122.165\/2015\/11\/11\/so-fast-so-good-wenn-lufthansa-cargo-einladt\/?lang=en"},"modified":"2015-12-29T18:57:59","modified_gmt":"2015-12-29T17:57:59","slug":"so-fast-so-good-wenn-lufthansa-cargo-einladt","status":"publish","type":"post","link":"https:\/\/alt.foodtastic.at\/en\/2015\/11\/11\/so-fast-so-good-wenn-lufthansa-cargo-einladt\/","title":{"rendered":"So fast, so good – Cargo Loading with Lufthansa"},"content":{"rendered":"

People from Frankfurt apparently like their green sauce, also called Grie Sos or simply Frankfurt Green Sauce. A visit to Frankfurt immediately confirms my suspicion that this type of sauce dominates menus across the city. Lufthansa Cargo invited three\u00a0international food bloggers - one from New York, one from Paris and myself - to Frankfurt so we could learn more about regional cuisine in general and their huge and fascinating\u00a0Perishable Center in particular.
\nWhile at home, I decided to experiment a little bit myself and cooked one of my Grandma's favourite dishes - nut roast with green sauce. But before we get into the recipe and Frankfurt's regional delicacies, I want to tell you a little bit about our visit to the\u00a0Perishable Center.<\/p>\n

<\/p>\n

Europe's largest air freight centre for temperature-controlled products<\/strong><\/p>\n

\u201eTemperature-controlled products\u201c. What could that possibly be? Exactly. Food, for example, that needs to be kept\u00a0at a specific warm or cold temperature during transport and storage. This pertains to a large number of food items but also potted plants, flowers and herbs as well as other raw materials and pharmaceuticals.\u00a0Frankfurt's Perishable Center\u00a0(PCF) is Europe's largest air freight centre for the above mentioned temperature-controlled products.<\/p>\n

Just under 2 weeks ago and following an invitation by\u00a0Luftfthansa Cargo<\/a>, I visited Frankfurt Airport's Perishable Center<\/a>, an experience I just couldn't pass up. As an avowed foodie,\u00a0I wanted to know more about where individual ingredients are from and how they are transported to us from their country of origin - something that has over the centuries become an incredibly professional and elaborate process.<\/p>\n

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\"Lufthansa-Cargo_Foodtastic_5089\"<\/a><\/p>\n

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All over garden centres and supermarkets, poinsettias start popping up in November and December of each year. No one thinks anything of it. Many\u00a0of these atmospheric potted plants come\u00a0straight\u00a0from South America, where the temperatures are warm and the poinsettia grows in the wild just like our snowdrops and violets grow in the spring. I also find roses or even chives from Kenya particularly alarming. I recently was about to throw some into my shopping trolley when I spotted the label denoting the country of origin. I immediately exchanged them for local, frozen chives.<\/p>\n

I think it's not only the popular poinsettia, but a whole busload of more or less exotic products that have a problematic carbon footprint. Just look at oranges, bananas, strawberries and myriad tropical fruit that shows up in our stores all year. \u00a0The same goes for meat from Brazil, Argentina and the US and of course seafood and - fish. All of those are temperature-controlled products. If the prescribed transport or airport storage temperature\u00a0isn't complied with, product quality will suffer - or the product will spoil\u00a0entirely. These are the challenges the Perishable Center in Frankfurt (PCF) face every day and regardless of what you think about carbon footprints or the ethics of importing foods like these, the whole enterprise is run by\u00a0an impressive logistics department. At the end of the day, we all have to make individual decisions every time we go shopping for food or flowers: do we buy local or exotic? At any rate, demand of items from faraway lands remains high.<\/p>\n

That's why Frankfurt International Airport's PCF staff are calling themselves \"Europe's coolest hub for high-quality fish, meats, fine fruit and vegetables, flowers and exotic plants\".<\/p>\n

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During my visit to Frankfurt Airport, I was able to see for myself the PCF's extraordinarily\u00a0level of efficiency. 25.000 tons of fresh fish are handled here annually, fast and adhering to the highest standards, so the products arrive at their destination\u00a0as fresh as when they were first sent. The various temperature-controlled environments range from -24\u00b0C to\u00a0+24\u00b0 C, there are frequent quality checks during storage at the PCF, an essential part of the logistical process. Even fish for Vienna's huge Naschmarkt food market is stored here - something no one buying fish there would ever think about.<\/p>\n

The Perishable Center is designated the so-called \"Port of First Entry\" for third-country products that are temperature-sensitive. There, the\u00a0items\u00a0are checked, stored and sometimes processed. PCF offer all their important facts and numbers on their website, but I was able to get a ton of information\u00a0while on-site: first, we received\u00a0an extremely interesting guided tour of the airport and were even allowed to board two of Lufthansa's cargo planes, a MD-11F and a Boeing 777F, flight deck and loading platform included. We were able to observe those planes being loaded with goods in real time. It's a huge job, trying to utilise all available space smartly, which is why even a cargo plane's shape and facilities, such as the pallet arrangement, are clearly defined and coordinated.<\/p>\n

\"Lufthansa-Cargo_Duo_Foodtastic\"<\/a><\/p>\n

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\"Lufthansa-Cargo_Foodtastic_5222\"<\/a><\/p>\n

After visiting the flight deck, we were invited to an exceptionally cool space at the airport with a direct view of the aircraft in order to try a number of tapas-sized dishes, a menu created under\u00a0the motto \"sofastsogood\". We sampled pumpkin soup with milk froth, prawns with caramelised carrots and pepper cherries, smoked duck breast on a vegetable-balsamico salad with pepper sauce, fajitas filled with chicken and vegetables, spicy T\u00eate de Moine with herb ricotta on whole wheat bread, boiled eggs with green sauce, fresh fruit satays and Waldmeister jelly.<\/p>\n

Lufthansa Cargo has created an entire campaign under the Hashtag #sofastsogood<\/a>. They\u00a0want to know where their customers love to eat: at food trucks, snack bars or rather at cookshops? Street food, for example, has reached international cult status and is now a ubiquitous feature of any major city. #sofastsogood will present a slightly different world map: one of indulgence, with the\u00a0variety inherent in the street food movement.\u00a0The motto is\u00a0\u201eNetworking the world\u201c and participation is definitely recommended. The winner is awarded an amazing prize: tickets for two people in Lufthansa Business Class\u00a0- to a\u00a0Lufthansa destination of choice!<\/p>\n

\"DSC_1334\"<\/a><\/p>\n

\"DSC_1349\"<\/a><\/p>\n

Yanique of My Parisian Life<\/a>,\u00a0Jodi of\u00a0What's cooking good looking<\/a>\u00a0and I got to know the traditional Frankfurt cuisine the very first night we arrived in the city - at the\u00a0Fichtekr\u00e4nzi<\/a>. The menu featured many dishes with green sauce, a very special sour milk\u00a0cheese\u00a0called \"Handk\u00e4se\" accompanied by onions, also soused herring\u00a0with potatoes, schnitzel and other regional delicacies. I was particularly fond of a\u00a0popular cider variety called\u00a0\u201e\u00c4ppler\u201c. It is the local signature drink and is a huge hit with neo-residents as well as young people.<\/p>\n

The next day, we visited several fashionable eateries in Frankfurt, such as Maxieisen and\u00a0\u201eChez Ima\u201c<\/a>\u00a0at the 25-hours hotel.<\/p>\n

Back at home, I finally dared to make\u00a0my own green sauce. Traditionally, this dish is prepared with the following seven herbs: borage, chervil, cress, parsley, burnet, sorrel and chives. Not easy acquiring all of these, I tell you. But the result is worth it. The classic version is made with sour cream, mayonnaise and hard boiled egg yolks. These\u00a0are combined, seasoned with oil, vinegar, lemon, salt and pepper and enhanced with onions, garlic, mustard and yoghurt. The final product\u00a0looks\u00a0simple but consists of many ingredients and packs a huge flavour punch. Frankfurt Sauce is mostly served over\u00a0boiled potatoes or hard boiled eggs but\u00a0also works well with fish, ox brisket and\u00a0Tafelspitz (boiled beef in broth). At Frankfurt's Kleinmarkthalle however, you don't have to run around trying to find\u00a0those\u00a0extravagant herbs\u00a0- they sell them already combined in a special green sauce bag.<\/p>\n

Enjoy the sauce! And the next time you go food shopping, think about where your food comes from and how many miles it has to travel to get to you.<\/p>\n

\"Gr\u00fcne-Sauce_Foodtastic_9215\"<\/a><\/p>\n

Food Foto (c): Julia Stix\u00a0<\/a>\/ Foodstyling und Rezept: Eva Fischer<\/p>\n

Restliche Fotos (c): Eva Fischer<\/p>\n","protected":false},"excerpt":{"rendered":"

People from Frankfurt apparently like their green sauce, also called Grie Sos or simply Frankfurt Green Sauce. A visit to Frankfurt immediately confirms my suspicion that this type of sauce dominates menus across the city. Lufthansa Cargo invited three\u00a0international food bloggers – one from New York, one from Paris and myself – to Frankfurt so we could learn more about regional cuisine in general and their huge and fascinating\u00a0Perishable Center in particular. While at home, I decided to experiment a little bit myself and cooked one of my Grandma’s favourite dishes – nut roast with green sauce. But before we get into the recipe and Frankfurt’s regional delicacies, I want to tell you a little bit about our visit to the\u00a0Perishable Center.<\/p>\n","protected":false},"author":2,"featured_media":8243,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[841,842,754],"tags":[894,895,896,897,898,899,900],"ingredient":[],"class_list":["post-8203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-travel-en","category-maincourses","category-recipes","tag-flughafen-en","tag-frankfurt-en","tag-frankfurt-am-main-en","tag-grune-sauce-en","tag-lufthansa-cargo-en","tag-perishable-center-en","tag-sofastsogood-en"],"_links":{"self":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/posts\/8203"}],"collection":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/comments?post=8203"}],"version-history":[{"count":0,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/posts\/8203\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/media\/8243"}],"wp:attachment":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/media?parent=8203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/categories?post=8203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/tags?post=8203"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/ingredient?post=8203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}