Springfest Is Oktoberfest’s Little Sister and It’s Germany’s Best-Kept Secret

Springfest—or Früehlingsfest as it’s known in its native German—is Munich’s best-kept secret. It’s occasionally referred to as Oktoberfest’s little sister, and that’s a pretty apt description. For two weeks at the end of April and beginning of May, the festival celebrates the best of Bavaria’s food and drinking culture, just on a slightly smaller scale than its behemoth elder sibling. The event also takes place in the same location as Oktoberfest, Teresa’s Meadows (or Theresienwiese, as it’s locally known, though it only takes up about one-third of the fairgrounds). It’s been happening for over 50 years since 1965 and yet most Americans have never heard of it.

Oktoberfest averages six million visitors a year, but Früehlingsfest’s attendance tops out at just a few hundred thousand. As a result, it’s not overridden with frat-boy tourists in lederhosen, and it still provides an expansive offering of beer tents, live music, and carnival rides in an authentic setting. It’s a way more manageable experience for those prone to panic attacks, especially among drunken crowds, like yours truly. And this year I got to experience it for myself.

Trust me, even in its reduced size, it can easily take up an entire boozy day of your European vacation. For those of you who may seem underwhelmed at this prospect and doubt you’ll get the effect of Oktoberfest‘s real deal, take solace in knowing the beer lines are way shorter.

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When it comes to navigating the fairgrounds, there are three main drinking spaces you’ll want to take note of—the Munich Beer Garden, Festhalle Bavaria, and the Hippodrom. The latter two are massive indoor beer tents. All are free to enter and a liter of beer (which works out to a little over two pints) will only cost an average of 10 euros. Depending upon your drinking proclivities, it can be an incredibly cost-efficient or prohibitively expensive way to spend an afternoon. Regardless, it’s a great way to soak in the  local culture with the tents’ bustling atmosphere and lively oom-pah bands. If you don’t gain a newfound appreciation for accordion after two beers, shame on you!

As someone who doesn’t even like beer that much (a venal sin in Germany, I know), I literally spent hours in the Festhalle Bavaria.  All of the drinks served in this particular tent come courtesy of Augustiner, which is Munich’s oldest brewery (founded within a monastery in 1328!). It’s hard to fathom drinking something with a history that predates Christopher Columbus, the Protestant Reformation, and the internet, but it gets easier with each sip.

My far more sophisticated travel companions also insisted that it was the finest of all the region’s brews and I’m prone to agree. I even found a beverage I adored—a radler. It’s a combination of lager and lemonade and/or grapefruit soda—way sweeter than a shady and smoother too. It was the perfect refresher on an unseasonably warm spring day.

In terms of food options, you can never go wrong with a massive pretzel. You can practically feel their doughy goodness soak up any vestiges of alcohol lingering in your stomach. For those craving a heartier meal, go with a roast chicken or knuckle of pork, which are also served within the tents. Smaller stands throughout the fairgrounds also sell bratwursts, burgers, ice cream, and other carnival food favorites.

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Also, I shouldn’t have to say this, but I’d be remiss if I didn’t. Leave your cutlery at home. While traditional lederhosen do have dagger-sized pockets called Messertasche that are meant to contain knives, don’t bring any with you. They might work as a historically rustic accessory, but they’re technically banned from the festival grounds. That goes for Oktoberfest too.

But do wear your lederhosen or a dirndl (you know, those cute Bavarian dresses that adorn bar maids). Traditional attire is encouraged, and if I had to estimate, at least 50 percent of the crowd looked like Hummel figurines come to life (that’s the ultimate compliment, by the way). It wasn’t limited to the older generation either. Young folks also embraced these old-school looks. At the very least buy a feathered Alpine hat to get in the spirit.

Once you’ve imbibed plenty of beer, there’s only one thing left to do. Go on lots of spinning rides! This might result in disastrously vomitous results, but the Germans seem to think it’s a grand idea. Maybe you’ll muster up the courage to go on some of the tallest swings I’ve ever witnessed. (I didn’t!) But I did go on Rio Rapids because I can’t resist the siren call of a South American-named water slide at a Bavarian beer festival.

Or maybe you’ll drink while you ride. That’s a feat only possible on the Bierkarusell, which is exactly as it sounds—a literal beer carousel. The bar slowly rotates as you order and drink. Again, maybe not the smartest idea, but it’s an experience that’s almost as dizzying as the festival itself.

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New Study Claims Fast Food May Delay Pregnancy

You might want to lay off the McDonald’s if you’re looking to get pregnant. A new study published in the medical journal “Human Reproduction” claims women who ate fast food were less likely to conceive and more likely to experience infertility.

Researchers from the University Adelaide’s Robinson Research Institute in Australia analyzed the diets of nearly 6,000 women. They found that those who ate fast food four or more times a week took over a month longer to get pregnant than those who didn’t, increasing their risk for infertility from eight to 16 percent. For the purposes of the study, fast food was defined as items bought from chain restaurants, not supermarkets, so the impact of frozen pizza on your pregnancy chances has yet to be determined.

The study also analyzed the impact of fruit consumption on infertility and found nearly opposite results. Those who ate three or more servings of fruit a day increased their chances of pregnancy. Better swap out french fries for apples. Or not, depending on your family-planning desires, though we’re not sure how much we trust the McBirth control method.

Another interesting note: Diets rich in fish and leafy green vegetables had no significant impact on conception times. So go on, eat healthy without worrying how it will impact your reproductive chances!

First study author Jessica Grieger had this to say in a statement: “We recommend that women who want to become pregnant should align their dietary intakes towards national dietary recommendations for pregnancy.” In regards to the study’s methodology of self-reporting, she had this to add, “Given that many women do not change their diet from pre-pregnancy to during pregnancy, we believe that the women’s recall of their diet one month prior to pregnancy is likely to be reasonably accurate.”

One critical factor wasn’t taken into consideration: The diet and overall health of the father wasn’t analyzed. This could definitely have an obvious impact. Since the team behind the study does intend to do further research on the effects of nutrition and dietary patterns on pregnancy, we’re hopeful that more thorough conclusions will be reached in the future.

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Friday Food Finds: Sour Patch Kids Ice Pops, Chickpea Cookies, Grain-Free Granola, and More!

Happy Friday! We’re patting ourselves on the back after batting a thousand during this morning’s Taylor Strecker Show Chub Chub Chowdown segment. It’s a rare occasion when we’re not gagging on something two minutes into a taste test, so we either picked extremely well this week or food companies are finally getting us. Let’s hope it’s the latter!

Here’s a round-up of what we tried:

Sour Patch Kids Ice Pops

We’ll preface our review by saying that Sour Patch Kids are probably the best candy of all time. It’s entirely too easy to kill a bag in one sitting and nothing compares to the sour/sweet flavor profile that our palates so constantly crave. If you’re expecting these popsicles to taste anything like the beloved snack, you’ll be sorely disappointed. These aren’t sour. At all. And while they certainly taste good, it’s a case of false advertising. Searching for childhood nostalgia? Look elsewhere. Searching for a quick frozen treat? These will do the trick. But please don’t call them Sour Patch Kids. They’re more like Sour Patch Stepchildren.

Blue Bunny Mini Swirls (Mint Cookie Crunch)

This may go down as one of our favorite frozen treats in taste-test history. At only 150 calories, the mini Drumstick-esque cones are delightfully complex and multi-layered, boasting rich ice cream, cookie crunchies, a chocolate shell, chocolate cone, and decadent fudge center. It was actually difficult to discuss them because we were so busy consuming them. Good on you, Blue Bunny. Good. On. You.

Julie’s Real Grain-Free Granola (Cacao Coconut)

If you’re following a paleo diet (why?) and have eliminated grains from your diet (again, why?), Julie’s Real is an excellent alternative to satisfy those pesky granola cravings at breakfast. It’s hard to believe that their plastic pouches are predominantly a blend of chopped nuts held together by honey, but Julie clearly knows what she’s doing by offering a Crossfit-approved take on what has become an American diet staple. We give these two caveman thumbs up.

Rule Breaker Chickpea Cookies (Birthday Cake)

If there’s one thing we value most in a late-afternoon dessert indulgence, it’s texture. They say a moment on the lips may be a lifetime on the hips, but we’ll savor that moment if it’s a soft and gooey cookie. At the end of the day, Rule Breaker Chickpea Cookies are still 240-calorie sweet with a somewhat high sugar content (tapioca syrup vs. sugar, though), but they rely solely on chickpeas, arrowroot powder, and other plant-based ingredients to create a bold-tasting, super soft, and adorably packaged confection. We also really appreciate the fact that they’re individually wrapped, otherwise we could probably down 10 in one sitting.

Flavabar Chocolate (Crystallized Ginger and Saigon Cinnamon)

We’ve all heard about the health properties of dark chocolate, but Flavabar kicks things up a notch by touting an insane amount of immunity-boosting and antioxidant-rich Flavanoids as part of their bars. Their ginger and cinnamon offering is a star, combining two of our favorite spicy flavors into God’s best gift to mankind: chocolate. Our only complaint is that these bars tend to dry out your mouth, leaving you with a bitter aftertaste. Considering all the health benefits, it’s something we’re willing to excuse.

Oltialia Drinking Vinegar (Cherry)

Drinking vinegars are all the rage, though most utilize an apple cider variety combined with a fruit juice blend. Olitalia incorporates balsamic into its bottle and allows you to customize the strength of the beverage by simply adding it to water. This gut-friendly and immunity-boosting mix also pairs well with cocktails, making it your new “healthy” go-to drink during an office happy hour or BFF birthday party. Bottoms ups.

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Savory Green Curry French Toast

Get Recipe!

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Cutting a Pineapple Has Never Been Easier

While the debate of whether or not pineapple belongs on pizza is long from over, there is no doubt that the fruit plays a vital role as a summertime flavor. A properly cut pineapple can garnish tropical drinks, complete a fruit cocktail, complement a shish kabob, or give that signature look to your upside-down cake. Canned pineapple can taste syrupy, and only has about 60 percent of the vitamin D that fresh pineapple offers—and pre-cut pineapple can be expensive. While cutting a fresh pineapple can be intimidating for those of us who didn’t grow up with the fruit, we’re going to break down the pineapple preparing process—so even the least pineapple-savvy cook can offer this sweet, tangy, and bright fruit this summer.

Start by picking your pineapple. It should smell fresh and sweet. Look for one with a gold bottom—too much green is a sign that it’s not ready. Check the pineapple for softness before cutting—an ideal pineapple is firm but not hard.

Grab your cutting board. Using a large knife, cut straight across the top—just a couple inches from the green leafy bloom on top. Remove it in its entirety. Then, slice downward from the top—carving off just the outermost brown layer. During this process, keep in mind that the sweetest, most delicious pineapple is found toward the outside—so minimize how deep you carve, following the natural curve of the fruit.

Once the skin is removed, it will expose the pineapple’s circular eyes—one of the last things between you and your perfectly sliced island treat. Slice off the bottom of the pineapple, giving it a flat surface to set it on for the process of removing the eyes. Notice the pattern of the eyes on your pineapple—they actually align. Using a small knife, work your way along the alignment, cutting down each side of the eyes toward the center behind it. Make sure your cuts meet in the middle behind the eyes, and carefully pop out the eyes in sets of three or four. This is a time saver compared to the traditional method of scooping out each one, but that remains an option for those who don’t like the spiraled look.

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Once you’re done, you’ll have a completely edible and aesthetically appealing pineapple. While the entire fruit can be eaten at this point, the core is very tough and usually gets removed prior to serving. From here, a chef can go a few different directions.

For pineapple chunks, stand the pineapple on a cutting board and cut downward four times along the lines of a tic-tac-toe grid, removing the tough core. Then, cut the remaining pieces once more vertically before dicing them up into small bite-sized pieces—perfect for a refreshing, fresh fruit salad.

If you need rings for your pineapple upside-down cake, slice the pineapple horizontally into ⅔ -inch pieces. Then, use a round pastry cutter or small knife to remove the tough center. For a sweet summer treat, the center can be left in, eaten around, and tossed after the sweet, soft part of the fruit has been eaten. While there are countless different ways to enjoy a pineapple, at least now you know how to start the process. May your tropical drinks stay garnished and your pizzas remain controversial.

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