Zagreb
Posted on April 15, 2006
I have arrived in Zagreb and was quite relieved to learn that I can get an American Donut. I am currently at Charlie’s House of Internet on Nikola Tesla Ulica, contacting as many people as possible before shopping for groceries. It is Easter tomorrow, and Easter Monday is a national holiday in Croatia. Everything will be closed, and I don’t want to dip into the emergency whey protein reserves so early into the journey.
I made a good new contact for the book. On the way into the city from the airport, my taxi driver informed me that she is the director an organization of organic food producers. We exchanged contact information, and I look forward to seeing what can be seen.
I’d love to write more, but must shop for food… I’ll have the next two days to write and take photos without any interruptions. And then I am off to Istria on Tuesday.
» Filed Under Places, croatia, food and drink
Whats up John its Blake. Just wanted to wish you a happy Easter and say what’s up. I tried to contact you on the phone number you gave me, I ended up just leaving you a message. Sorry I didn’t get to see you off I kind of forgot when you were leaving. I hope you enjoy yourself and find what you’re looking for. Be safe and have fun.
Your Brother,
Blake
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Hey Blake,
The travel down the coast was extremely fast-paced, so I haven’t been able to connect to the internet and check messages much, but thanks for calling. You should get your butt to Croatia A.S.A.F.P. Let me know when you’re coming and I’ll give you my cellphone number over here.
I found what I was looking for at the very second I arrived at the sea. Beyond clean air, blue water, pure food and bright sun I don’t need much, but a steady supply of octopus salad, figs and mljevana kava is good to have.
I’m in Budapest right now, working on the book and some magazine articles, but I’ll be going back to Croatia as soon as possible. When will you be in Holland?
Hit me on email…
Word.
John
Dear John,sa velikom vaznoscu pratim tvoje napise i tvoje odvazno putosovje po hrvatskoj kuhinji.Mozda bi te samo malo zelio podsjetiti da se u Neretvi kod Ploca jede i sprema strasni Brodeto od jegulje kojeg bi bila zaista velika steta zaobici.Zelio bih te posdjetiti da kod Ploca u malom i tihom mjestacetu sa 20-setak kuca ribari i kuha ribar amater i najbolji nervetanski spremac Brodeta od jegulje Ivan Grgurinovic Stari.Svi oni koji kazu da su probali taj nezaboravni brodeto pravo umijece ribarskog spremanja,naime da odam malu tajnu ka jegulji dodaje kao i uz sve ostale dodatke (koje vam ja necu otkriti) i ljuta paprika i kazu koliko jegulja toliko i paprika… Zivi bili i vidili adresa Ivana Grgurinovica Stari je Rogotin , Cevelusatel.00385 20 679 865.
Lijep pozdrav i dobro putovanje zeli Zivko Grgurinovic
Dear Mr. Goddard: I’m a social anthropologist from Argentina (from croatian, dalmatian origin-dubrovnik county and the Island of Hvar). I’m also interested in food as a cultural pattern of cultures in particular in Croatia and among aboriginal peoples in my country. If you need some help please write to me. I’ll be glad helping you in that interesting reasearch. Best regards, Dr. Juan Carlos Radovich (Buenos Aires, Argentina).
John,
Do not miss to stop in Drnis, just 30 km from Sibenik, the place to where most of people ,in some way, live to eat, not eat to live.
Ther are a few people still alive who will be more than happy to pass to your our original recipes, you wil love it.
Reagrds
Dusan Raic
John,
Sounds like you’re having fun and meeting some new people. Please send me any new Croation ethnic recipes that I would find interesting. Also, any different ethnic spices, produce, meats, or anything else new and exciting. Every country has something we havent used before and I love to cook.
Hello from the Spiro’s crew.
Good Luck,
Thanks
Matt McClure
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Matt,
Incredible things are happening here… watch the site for recipes and more. It’s tricky finishing and posting material without a steady internet connection through which I can exert myself in the usual 72-hour-a-day fashion, but much more will come very soon.
ok,
john