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Greenlandic delicacies and Zodiac Kimchi 🇬🇱

Fleur Geffrier, Drops of God 2

Welcome to Secret Breakfast / The best place to start drinking the greatest wine in the world while having soup in the morning and shark meat in the evening

Hi there!

Later today I'll be all in with Drops of God Season 2, even if I'm pretty sure it's jumping the shark soon.

Season one had all the elements that make me get lost in a story. Taste, French wines, Japan and Japanese tradition, a dead parent with an overwhelming legacy, a few good love stories, a fascinating and unpredictable female character, three main languages.

(This was quite personal to me. I started watching it while I was racing across Italy to say goodbye to my father. No mystery why it stuck).

Anyway, this second season marks a turning point: it's no longer an adaptation of the manga (that I actually bought, in Japanese, just because I felt like it I had to), but offers completely new adventures.

This time Camille and Issei—who clashed over the inheritance of the world's most important wine collector—must now solve a mystery that their own father was unable to unravel: discovering the origin of the greatest wine in the world.

The takeout of all this? I don't know, but at least remember that sometimes money spent for an excellent wine are money well spent in good memories.

Piero

✹Seo Maiko, "And, the Baton Was Passed" (そして、バトンは渡された), just published in Italy by e/o as Cinque benedizioni per un matrimonio. They also made a movie from it.

Greenland's Cuisine: Not Why You'd Invade, But Worth Defending

If the United States were to invade Greenland, it surely wouldn't be for the food. Greenlandic cuisine is strong—fermented seal packed with hundreds of whole birds, whale skin eaten raw, shark meat buried under rocks until its toxins break down. Yet this harsh-sounding menu is actually an exceptional example of extracting the best from a difficult territory.

For centuries, Inuit communities turned extreme scarcity into abundance through ingenious preservation methods. They netted thousands of dovekies in spring to ferment as kiviaq for winter feasts.

They caught lumpfish whose delicate roe rivals caviar. They hunted reindeer and musk ox that roamed freely across tundras, producing meat more tender than anything raised in a pen.

What makes Greenlandic food remarkable isn't just survival—it's adaptation and fusion. Thai restaurants dot the coastline now, run by immigrants who've made Greenland home, serving green curry with seal and pad krapow with reindeer. Local chefs create sushi with whale skin and mattak. South Greenlandic lamb, raised on limited fertile soil, gets paired with Arctic thyme and angelica. Wild berries emerging from melting permafrost become compotes for gamey ptarmigan.

The cuisine tells multiple stories: pre-colonial Inuit ingenuity, Danish colonial influence, climate change reshaping ecosystems, and a small population fiercely preserving traditions while welcoming new flavors. It's complicated, yes. But that complexity makes it worth tasting—and protecting.

Muffuletta hardcore sandwich for travelers by Delicious

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