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UNITED STATES

Celebrating ‘Dankbarzeit’ in Germany

As millions of people prepare to celebrate Thanksgiving on Thursday, Jiffer Bourguignon cooks up her own German version of the intrinsically American holiday.

Celebrating ‘Dankbarzeit’ in Germany
Photo: M. Rehemtulla

“So what exactly are we celebrating?” asked one German friend at the first Thanksgiving dinner that I prepared in Germany, five years ago.

It all started innocently enough, with 12 Germans and an American friend visiting from New York. We tracked down a turkey, mashed potatoes and improvised a few other side dishes. The following year, I had four-month old twins, 20 people in my living room and my American friend came back with her boyfriend to help with the spread.

Every year thereafter, the total number of celebrants increased tenfold which meant we moved furniture out of the living room, choked the hallway with a buffet table and directed intrepid amateur cooks to painstakingly follow the recipes as instructed. There would be no Rotkohl or Knödel on my Thanksgiving table but rather traditional holiday dishes that my German friends, many of whom chalked American cuisine up to burgers and thick-crust pizzas, had never seen before: stuffing, cranberry sauce, maple glazed carrots, sweet potatoes topped with marshmallows, green bean casserole and pecan pie.

This year, the kitchen staff will be buffered by 12 American friends who are flying in from New York, London, The Hague, Paris, Vietnam and Kyrgyzstan. Two neighbours in the building have opened guest rooms and their kitchens for the endeavour and we will be stuffing their ovens with two seven-kilo turkeys.

“But what’s this really all about?” my German friend persisted. For many Americans, Thanksgiving is about family, a shared feast and the US version of football. But what my friend actually wanted to know was the holiday’s origins.

Traditionally American

While different theories exist, some historians recognize the “first” Thanksgiving as a celebration following the pilgrims’ successful corn harvest under the tutelage of the Native Americans in what is now Massachusetts in 1621. As an elementary student, my classmates and I drew pictures depicting a harmonious union, new neighbours and friends, shaking hands and passing a drumstick. Unfortunately, the Native Americans couldn’t foresee how later white settlers would repay their gracious hospitality.

But for me, Thanksgiving is not as much about US history as it is about my own. I am an unapologetic traditionalist when it comes to holiday rituals. And if anything, living abroad has reinforced this. These rituals are not about obligation but identity. Serving this meal to friends in Hamburg is a way to feel connected to my home, my childhood and my family. There is something comforting in knowing that although we are several thousand miles apart, we’re all doing the same thing – worrying about whether the bird is going to be too dry, fighting over who gets the wishbone, gloating over graduating from the kids’ table.

Becoming a mother has made the performance of these rituals more important because I know how they shaped my childhood, bookended my own personal narrative, and I want to create these traditions in the same way for my children. And while I carve out a few new traditions of my own, there is one ritual that has become institutionalized over these last five years: something that has come to be known as “Dankbarzeit.”

Perhaps because the German language has an affinity for distilling an entire concept down to one word, I thought Dankbarzeit was a legitimate way to express “a time to be thankful.” Only years later did I discover I had coined my own German term.

It’s a family tradition that not all but many American families uphold: at some point before or after the meal, we would go around the table listing one thing we were thankful for that year. At our house, this came right as the tryptophan coma was setting in and just before the pumpkin and pecan pies were set out. As a kid, I was thankful for tangible things: a new toy, a good grade, my best friend. As an adult, I tend to be thankful for more abstract concepts: community, health, love.

Embarrassed Germans

O Gott, wie peinlich,” I heard a few German guests whisper under their breath when I first announced what they had to do in order to get dessert. In fact, one friend even ducked out and hid in the bathroom to avoid it. Germans, I was told later by a friend, especially northern Germans, do not appreciate being forced to get personal in front of strangers.

The very first year, our friend Kai started by giving thanks for the UN report on climate control. Fair enough, I thought. But as we went around the circle, things got more intimate.

Martin gave thanks for the amazing woman sitting next to him who he just married. Daniel and Iris, a couple who recently met and fell head over heels, gushed with gratitude for having finally met the right person. Over the next few years there were several proclamations of love and the corresponding thanks given for husbands and wives, for new babies and new jobs. There was also gratitude for the support of family and friends after the loss of a child, a parent, the weathering of a difficult year. At times the room rolled with laughter and other times we choked back tears, but by the end of Dankbarzeit, everyone felt a little less like strangers and a lot more thankful.

Whether they love it or hate it, Dankbarzeit has even become a real German word for our guests. It’s also become a tradition that they have come to think of as the true meaning of Thanksgiving.

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FOOD AND DRINK

Essential guide for travelling with allergies in Sweden

Whether you have an allergy or travel with someone who does, dealing with unfamiliar foods and not knowing what you can eat can be a stressful experience. Hopefully this guide will help you get by in Sweden.

Essential guide for travelling with allergies in Sweden

EU allergy laws

“Sweden is covered by EU laws on the 14 most common dangerous food allergens,” Liselott Florén, head of communications at Sweden’s Asthma and Allergy Association, told The Local. “When you eat out in restaurants, cafés, hotels, or similar places, they are legally obliged to be able to explain what the food contains.”

When buying prepackaged food, you’ll usually see any ingredients containing one of these allergens highlighted in bold or capital letters. Here’s a list of the 14 most common food allergens with their Swedish translations.

  • Cereals containing gluten – spannmål, som innehåller gluten
  • Crustaceans – kräftdjur
  • Eggs – ägg
  • Fish – fisk
  • Peanuts – jordnötter
  • Soy beans – sojabönor
  • Milk – mjölk
  • Nuts/tree nuts – nötter
  • Celery – selleri
  • Mustard – senap
  • Sesame – sesam/sesamfrön
  • Sulphur dioxide and sulphites – svaveldioxid och sulfit
  • Lupin – lupin
  • Molluscs – blötdjur

Depending on your allergy, it can be a good idea to learn the Swedish words for common food items that may contain your allergen, like ost, grädde or vasslepulver (cheese, cream or whey powder) for milk allergies, although these will often be followed by the name of the allergen in question, too. For example, you might see whey powder listed on an ingredients list as vasslepulver (av MJÖLK) [whey powder (from MILK)].

Common cereals you should look out for on Swedish ingredient lists are vete (wheat), råg (rye), havre (oats) and korn (barley), and tree nuts include hasselnöt (hazelnut), valnöt (walnut), cashewnöt (cashew nut), pekannöt (pecan nut), paranöt (brazil nut), pistage (pistachio) and makadamianöt (macadamia nut).

Be aware that this is not an exhaustive list, so double check any ingredient highlighted in bold on an ingredient list before eating to make sure it’s not something you’re allergic to.

Note that many Swedish words are compounds, so these words might crop up as part of other words too, for example matvete (wheat berries, often served as an alternative to rice) or havredryck/mjölk (oat drink/milk). These are usually highlighted in ingredient lists with the allergen in bold, for example matvete or havredryck.

Some more important phrases are kan innehålla (may contain), kan innehålla spår av (may contain traces of) and fri från (free from). People with egg or milk allergies should also be aware of the Swedish words used to mark vegan food – vegansk or växtbaserad (plant based). Don’t confuse this with vego, which can also mean vegetarian.

Be aware of common Swedish foods which may contain allergens. Some foods described as a salad (sallad) often contain mayonnaise, and eggs, fish and shellfish are all popular ingredients. Those with fish or crustacean allergies should watch out for prawns (räkor), crayfish (kräftor) and herring (sill), especially around Swedish holidays.

Sauces and gravys often contain cream, butter or milk, so make sure to check these, and there are a number of traditional Swedish cakes which contain almond (mandel) such as the mazarin and mandelmussla.

Always have a dialogue with staff in restaurants

Knowing the EU allergens can be useful for reading menus and ingredient lists in the supermarket, but Florén from the Asthma and Allergy Association warns people with allergies not to rely on written information alone when ordering in restaurants.

“In our experience, Swedes are better when it comes to oral information than written information,” she said. This is partly due to the fact that menus often change with the seasons, and may not always have the most up-to-date information.

“Swedish restaurants have come a long way when it comes to sustainability, creating new dishes based on the available ingredients. That’s why it’s always better to have a dialogue with the serving staff, or even better, the kitchen staff.”

In most restaurants, you’ll see the words ‘Allergi? Prata med personalen!’ (Allergy? Talk to staff!) displayed somewhere, and staff should be happy to help you.

Decide whether to make or buy an allergy card

Swedes are famously good at English, but for people with allergies it’s important that you’re completely confident that the person you’re talking to has understood what you’re trying to tell them.

It can be a good idea to write up some sort of message or card with information of your allergies included in Swedish which you can show to staff (you can also buy one of these online with information in multiple languages), but Florén said you should be wary of relying too much on this, and always discuss your allergies with staff directly.

“You can do that, but it’s really important that you don’t end up thinking ‘I’ve shown a card, I assume you can understand this information’, without some sort of dialogue,” she said.

It can also be a good idea to let the restaurant know about your allergies in advance, if possible, whether that’s by phone or online.

If you do choose to create a card or written message to show to staff, here are some useful phrases in Swedish which you can include:

Jag har en allvarlig/livshotande matallergi. – I have a serious/life-threatening food allergy.

Jag är allergisk mot… – I am allergic to…

Det är inte en [gluten/laktos]intolerans. – It is not a [gluten/lactose] intolerance.

You may also want to list some common foods that often include your allergen. For someone with a milk allergy, for example, you could write the following:

Det betyder att jag inte kan äta mjölk eller mjölkprodukter, som smör, grädde, gräddfil eller ost, till exempel.

(That means that I cannot eat milk or dairy products, like butter, cream, sour cream or cheese, for example.)

If you have an allergy to tree nuts, you may want to explain which nuts are included.

Jag är allergisk mot nötter, det vill säga hasselnöt, valnöt, cashewnöt, pekannöt, paranöt, pistage och makadamianöt. 

(I am allergic to nuts, that means hazelnut, walnut, cashew nut, pecan nut, Brazil nut, pistachio and macadamia nut.)

You may also want to explain what you can eat. Things like pine nuts (pinjenötter), peanuts (jordnötter) and coconuts (kokos) are not tree nuts, for example, and those with milk allergies may need to explain that they can eat things like eggs (ägg) or mayonnaise (majonnäs), or traces of (spår av) certain foods.

Jag tål… – I can eat…

What to do if you have a reaction

You always have the right to acute healthcare in Sweden, no matter where you come from. This includes treatment for serious allergic reactions. The emergency number in Sweden is 112.

Depending on where you come from, the price of this healthcare varies.

Residents of Nordic and EU/EEA countries pay the same as someone living in Sweden if they need acute healthcare in other countries.

A Swede visiting the emergency room would pay around 400 kronor (35 euros), depending on the region, and around 130 kronor (12 euros) per day spent in hospital. You’d also need to pay extra for any medicine used in treatment, although this usually heavily discounted, and cannot exceed 2,850 kronor (250 euros) in a twelve month period.

Nordic residents will need to show ID and give their home address, while EU residents must show their European Health Insurance Card (EHIC). It’s a good idea to always carry this with you while you’re in Sweden. 

As a general rule, non-EU residents will need to pay the full price of any treatment themselves (which is why it’s a good idea to get travel insurance before your trip). The cost of a visit to the emergency room for this group is anywhere from around 3,800 to 6,000 kronor (330-520 euros). That doesn’t include any extra costs, such as medicine or an overnight hospital stay.

There are some exceptions for residents of certain countries, for example residents of Australia, Algeria, Israel, Turkey and the state of Québec in Canada can access certain healthcare at the same cost as Swedish residents.

UK residents can no longer get an EHIC card, unless they have rights under the Withdrawal Agreement, but they can show a GHIC (Global Health Insurance Card) instead to access healthcare at the same costs as Swedish residents.

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