When I started this post, I don’t know for sure, but I had every reason to suspect that Richard Scarry got his inspiration for Busy Town from a Swiss city like Basel.
I loved Richard Scarry’s books—as a child, teen and parent. Remember Lowly Worm, with his little hat that, now that I think about is, definitely has a Germanic air to it, appearing on each page? In Busy Town, everyone is busy. And in Basel, people are busy in the same way.
On any given day you’ll come across mail carriers, bus drivers, painters, masons, plasterers, police officers, tram drivers, road workers, etc. etc., all working to keep the city running smoothly.
There are even work crews that clean the the bulbs in the street lights!
Another parallel to to Scarry’s characters is that all, Scarry’s pigs, cats and foxes and Basel’s people alike, wear uniforms appropriate to their task and occupation. The painters, gardeners, construction workers and sanitation crews have specific uniforms with special pockets and reflective tape. They also sport whatever protective gear is needed for the job at hand.
Swiss cities have special vehicles and machines for specific tasks, too: mini trucks that creep along walking trails for garbage crews, vacuum trucks to clean the tram lines, mail motorbikes, and so. Given that Swiss chocolate is so famous not because of the cocoa beans but because of the conching machines developed here, these specialized machine should come as no surprise. The machines and the people all work to keep Basel working like, well, clockwork.
Upon doing a bit more research into Richard Scarry, I discovered that he bought a chalet in Gstaad, Switzerland, in the 1970s and lived and worked there until his death in 1994. So there just may be something to those lederhosen-wearing cats after all!
My daughter and I ventured down to Zurich last weekend for the Salon du Chocolate. I hadn’t heard of it but once a friend alerted me to its existence, and knowing it was just an hour away, how could I resist? The pull of chocolate was just too strong.
I suppose as exhibitions and conferences go, this was a relatively small one, but there was plenty to see – and taste – during our time there. There were booths from some two dozen boutique chocolatiers, most of which I’d never heard of and some I will now never forget. Yum!
My favorite taste of the day was a very dark chocolate from Suteria. We also enjoyed the Swiss Moments collection from Nobile Cioccolato. This is a sampler that uses a variety of typically Swiss ingredients, including hay! Like fresh cheeses where you can really smell and taste the grass, this treat brought you out to the meadow.
We spent a good amount time chatting with a representative from CBI, an EU organization that helps companies in developing countries find European markets for their products. Of course, cocoa is a perfect example and several growers from Central America were there with them.
Le Salon du Chocolate is a world-wide event. While I am still living in Europe, I shall just have to get myself to the editions in Paris, or Brussels, or Lyon….
I have four jars of ground cloves in my cupboard. Contrary to what that quanity indicates, I use very little and so, apparently, does everyone else.
Three of the four jars I inherited. People moving to the US are often suprised to learn they cannot send food products of any sort in their shipping container. Much to their chagrin, their carefully curated collection of wine, olive oils, and herbs and spices cannot accompany them. Many a foodie friend has generously (?) given me the remnants of their pantries and spice cabinets. With each donation, it seems, I acquire yet another jar of ground cloves.
I’m therefore on a mission to use more cloves. I’ve started adding a little dash to what I’m cooking: cumin and cloves to the chicken for burritos, a dash in cranberry muffins, etc. But at this rate, it will still take me years to get through more than one jar.
If you have any recipes that use cloves, please let me know. Particularly if you have one that calls for more than 1/4 teaspoon at a time!
Love this! Have you seen other book mobiles in your travels?
Antonio La Cava taught elementary school students in the little mountain town of Ferrandina outside of Matera, Italy for 42 years. After retiring from teaching, he transformed a trusty Ape mini-truck into a tiny bookmobile, which he calls the “bibliomotocarro”. Since 2003, La Cava has travel 500 kilometers every month visiting eight rural Basilicata villages to spread the joy of reading and the love of books to kids and adults alike. With the motto “It’s a fool who does not read” and an itinerant lending library of 1200 books, the retired educator shares the magic of reading with all comers.
The first book I am reading this year for one of my book clubs is The Goldfinch. At 771 pages, it’s quite the tome.
When I first learned that was the book we would be reading, I groaned. Not because it’s a Big Book but because I found The Secret History, also by Donna Tartt, so incredibly awful that I vowed never to read another book of hers. Yet here I am. It’s amazing what book club can make you read.
Despite my initial reluctance, I am enjoying The Goldfinch immensely and, halfway through, can hardly put it down. With this Big Book well on its way to completion, I have decided this year to tackle some of the other Big Books sitting on my shelf. They include Pillars of the Earth by Ken Follet (802 pages), Freedom by Jonathan Franzen (562 pages) and London by Edward Rutherford (1152 pages).
Wish me luck. Of course, I can always use the books for upper body toning if I don’t quite get around to reading them….
There is some serious chocolate in Milan. It’s been a while since I spent any amount of time in Italy—my last visit was well before my chocolate addiction reached its current level of intensity—so for all I know the rest of Italy would be amenable as well, but for now, Milan would be pretty high on my list of places to live. For now, I need to be content knowing it’s just a four-hour train ride away!
From the little (relatively speaking anyway) that I tasted, it’s all good. And it’s a good thing I only sampled a bit. With all those shops, if we’d stopped in each one, we woudn’t have had time to do anything else. We did of course visit the Duomo, and afterwards we visited, as a friend suggested, the cafe at the top of la Rinascente, Milan’s equivalent of New York’s Bloomingdales or Macy’s. The chocolate there was absolutley over the top – I had never before seen chocolate shoes!
But the best is the hot chocolate (cioccolata calda) which is smooth and rich and very much like drinking warm pudding. There’re only two places I know of in Basel that serve it that way, and only caffe HABITU had it in Hong Kong, so it’s not often I can pop into any cafe and order a hot chocolate and get this thick, delicious creamy treat. For that alone, Milan is well worth visiting, even if I can’t live there.
I often feel like the ibis in Roy Owen’s wonderful story, The Ibis and the Egret, which he so kindly gave my daughter when she was born. In it, with the arrival of each season, the bird declares that to be his favorite season. For these past few weeks, autumn has been my favorite season.
The rain held off nicely through October and the leaves were golden as our Wednesday Walkers group headed out to the surrounding hills each week. Best of all, however, was the arrival of pumpkins and squash and their appearance on the menu.
Given the size of Switzerland, we are very close to our food, and with fields and farms abutting the city boundaries, eating locally is a matter of course. The famous Mathis Brändelistal-Hof farm overflows at this time of year. At their stands are more varieties of squash than you can count on both hands and both feet! I vowed this year to expand my horizons and try some new varieties. I have recipes for butternut squash lasagna, and delicata squash to be served six ways, waiting, and have already tried this delicious recipe for butternut squash recommended by a friend.
As pumpkins appear in the fields, seasonal pumpkin products begin to appear in the grocery store as well. My favourite are the Cappelletti alla zucca, orange pockets filled with ricotta and pumpkin, and the Bergkürbis-Ravioli, filled wth kurbis (pumpkin) and ricotta from the mountains. Both types of pasta are simply delicious doused with sage and pepper in melted butter. Fellow hikers recommended using finely chopped walnuts and parmesan, and that was tasty too. Now I have two ways to enjoy my favourite flavors of the season.
As pumpkin season passes, it will start getting cold enough to fire up the fondue pot. Another wonderful Swiss treat to look forward to!