At 11 a.m., the first seitan kebab with – of course – garlic sauce is served in the courtyard of the Tagesspiegel on Askanischen Platz. At the same time, another stand is already serving white wine. On this Sunday, enjoyment is in the air: the smell of bratwurst, smoky fish and spicy cheese.
The Tagesspiegel invited people to the large country and gourmet market, and despite the bathing lake weather, hundreds of visitors flocked there. More than 50 exhibitors presented regional specialties from Berlin and Brandenburg: from sausage made from woolly or wild boar to baklava and simit to oysters – there is something for almost every culinary preference.
With 32 degrees, summer is back in full swing – and the guests of the Tagesspiegel market are drawn to refreshment stands with beer specialties, regional organic fruit juices and wines from young winemakers.
© Marie Staggat for the Tagesspiegel
There are two ice cream stands to cool you down. 10-year-old Paul, who is here with his parents that day, gives the vanilla and strawberry ice cream a top rating: “Very good!”
The Tagesspiegel is also a “manufactory”
Topics such as sustainability and climate change are important topics for the company, explains Tagesspiegel managing director Nicolas Köhn in his welcome speech in the morning. “But it also has to be fun.” That is why Tagesspiegel has launched the country and gourmet market.
The festival is also an opportunity for readers to get to know the editorial team and to talk to them. Like the many regional suppliers on the farm, the Tagesspiegel is also a “manufactory,” says editor-in-chief Christian Tretbar during his welcome address in the hall. “It’s all handcrafted, made by people.”
© Marie Staggat for the Tagesspiegel
During several tours of the building, the guests learn about the editorial workflow and visit the conference area and newsroom. Their questions revolve around how journalism is financed (subscription revenues are more important than advertising these days) or whether the Tagesspiegel always has to criticize the Chancellor (it reports critically).
A reader describes her journey to the Tagesspiegel: she used to be put off by the “sluggishness,” she says. “Then I stumbled across the checkpoint, which was a breath of fresh air.” And now she even reads the newspaper every morning, something she never thought possible.
© Marie Staggat for the Tagesspiegel
In a conversation with Tagesspiegel editor-in-chief and Checkpoint inventor Lorenz Maroldt, Kai Wegner (CDU) confesses what readers of the morning Tagesspiegel newsletter already know: The Governing Mayor likes to start his day with a “Kinder Bueno”, which was not missing on this Sunday either.
© Marie Staggat for the Tagesspiegel
Because of the Checkpoint newsletter’s night shifts, Christian Tretbar reports, the editorial office is practically open around the clock. Nevertheless, there was still time to prepare a program on the topics of nutrition, food and enjoyment.
© Marie Staggat for the Tagesspiegel
The challenges facing Berlin’s economy are the subject of a talk with editor Tanja Buntrock and the managing directors of Florida Eis and the Berliner Berg brewery, Olaf Höhn and Michéle Hengst. Star chef Max Strohe tells editor Ulrich Amling what drives him mad about guests. And because the way to a man’s heart is through his stomach, Joana Nietfeld and Helena Piontek read from their column “Ins Herz”.
Editor Ruth Ciesinger from the Tagesspiegel climate podcast “Gradmesser” talks about the effects on our eating habits with chef and author Sophia Hoffmann, who avoids waste in her vegan restaurant “Happa”. Luckily, Vivantes chief physician Jürgen Ordemann also informs us about losing weight at the end.
