I returned to the UK from Austria back in June and was required to wait out a fortnight in isolation. Forced to choose between locking myself in my bedroom or staying in a hostel, I chose to live in a tent instead.
I haven’t heard the sound of silence since I was sixteen. It’s almost difficult to remember how it felt to be enveloped in that stillness now. I, along with approximately 7.1 million other adults in the UK, have tinnitus. It’s that ringing or buzzing noise in your ears after a concert, or late night at the club. Except for roughly 13% of us, it doesn’t vanish after a few hours. It is unrelenting and for many it causes severe discomfort and psychological distress.
The Almkanal winds unobtrusively through Salzburg. Most tourists don’t stumble across it at all, despite the fact it flows straight into the heart of the city. But the locals know that the walk along the canal is one of the most beautiful in town. A stroll along this historic waterway isn’t just a treat for the eyes; there’s a rich history waiting to be discovered here too.
There’s a lot of prejudice surrounding Russian cuisine. No one seems to know what it is, and no one (in the UK, anyway) seems to care. I’ll be the first to admit that on first impression, it doesn’t always sell itself. But Russians know how to cook wholesome and tasty dishes, and make the most of what they have to hand. Everyone else is missing out. So in defence of ugly Russian cuisine, here are some of the best (vegetarian) foods you should give a chance.
Salzburg is known as the ‘Rome of the North’. The name is a reference to the city’s beautiful baroque architecture, imagined and built by the Catholic Prince Archbishops of the seventeenth century. Tourists are keen to seek out the film locations from the beloved film The Sound of Music and music lovers regularly embark on pilgrimages to the birthplace of Mozart. But this Austrian town has more unusual secret spots to discover too.
Before moving to Russia, my expectations of their vegetarian dishes were low. I boarded the plane fully prepared to eat nothing but potatoes and black bread for four months. But I’ve been surprised, and met many unexpected approaches to vegetarianism. All of them had dill on top of them.