Albena Shkodrova is a journalist and writer, based in Bruxelles, Belgium. After beginning her career as a political journalist and analyst, she has established herself as a travel and food writer, publishing articles in her native Bulgaria and in the international press. For the last seven years she has been the editor in chief of Bulgaria‘s main food and wine magazine, Bacchus. She is also the author of Communist Gourmet (2014) - a non-fiction book on Eastern European communism, which was a best-seller on the Bulgarian market that has already had three print runs. Since 2009 Albena Shkodrova lives in Belgium. In 2015 she was awarded Milena Jesenska Fellowship at the Institute for Human Sciences in Vienna and in October 2017 she defended a PhD in history. She is currently looking for a part-time journalistic assignment to supplement her non-fiction writing.
Dollars probably matter more to Antoine Vervaeke than any other person in Europe. Vervaeke’s company provides the linen fibers — flax — that go into the U.S. dollar bill.
If cooked animal intestines or brain make many people around the world a bit queasy, then the testicles stew has the capacity to create human explosions. What dish could be more macho, more hairy and more Balkan than that? The Šumadija Olympiad caters to all these associations. It amplifies them and gives them a resonant, smoky and fragrant expression, which carries over the meadows and spreads far – to Sydney in one direction and Montreal in the other.
American tripe, he says, is the “Mercedes” of tripe. “It is so white, so neat, so well cleaned and tasty.” He speaks of it with warmth, with almost patriotic pride. Despite the fact he’s Bulgarian. And... that he doesn't eat tripe.