Not much to post yet, but after waiting for hours of delays in both Boston and London, we dodged the ash cloud and made it to Vienna on the 17th — 10 hours late, but on the right day.

British Airways came through, changing their afternoon Vienna flight to a larger plane to include our 24 person group (thanks to the ash cloud we missed our original connection).    Last night the faculty went out and had a traditional Austrian meal — Steve and Sarah had Wienerschnitzel, and I had goulash.    I also enjoyed a Hefe-Weizen (a yeasty wheat beer), and thanks to Steve we all had sauerkraut.   If you’re used to American sauerkraut and hate it (like me), you need to try the real stuff over here, it is good!   Why do we ruin sauerkraut in the US?

Plans today: the Art History museum, a walk (despite some rain), and a day trying to overcome jet lag.   I don’t think I can post as prolifically as  I did from Italy last year.  I don’t have wireless in my room, but hopefully I’ll get some photos up.  For now, here’s one of us waiting  for the ash cloud to pass (I’m not in this one since I took the picture):

Waiting for the ash cloud to pass

Waiting for the ash cloud to pass

  1. #1 by Mike Lovell on May 18, 2010 - 14:17

    why do we ruin sauerkraut?? probably the same reason we ruin most ethnic food…. we have way too many substitute ingredients, whether by choice or means of production, that always change the flavor; or base our americanized recipes off of some ill-conceived thought or stereotype as opposed to the actual recipe!

  2. #2 by Juliano on May 18, 2010 - 22:01

    I have just been checking out these videos before I got to your latest blog entry—if true they’re quite amazing. you can view them here


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