Fermenting for three generations in Canada (Aija Zichmane)

Aija Zichmane (née Bramane)’s parents began fermenting cabbage in Canada in the 1960s. When they grew older, the sauerkraut-making tradition — along with the large fermentation barrel — was taken over by Aija and her husband Klāvs. Every autumn, they organized sauerkraut-making gatherings, involving a wide circle of relatives and friends. Today, the tradition is carried on by the next generation, and Aija’s son-in-law, a Canadian named Brad, has been crowned the “Cabbage King”!

Handwritten recipes from my relatives (Inese Grava-Gubiņa)

Inese Grava-Gubiņa describes recipes that have been hand-written by her mother, grandmother and aunts.

Riga Supermarket (Silvija Jūrmaliete)

Recipes & Ingredients SEPTEMBER 2025 Riga Supermarket (Silvija Jūrmaliete) Petavava, Canada Arvīds Jūrmalietis’ store “Riga Supermarket” in Petawawa, Canada, around 1956–1957. Arvīds’ daughter Silvija is sitting in a horse-drawn carriage in front of the store. From the collection of the Museum “Latvians Abroad” LPplgD2023.197. SEPTEMBRA ziņas Cookbook “Letts Eat!” (Vija Doks) A recipe for friendship and Latvian cookbooks in the diaspora (Signe Rirdance) Cook books published outside Latvia My grandmother’s recipe book (Marianna Auliciems) How I make rasols (Dustin Becher) Handwritten recipes from my relatives (Inese Grava-Gubiņa) Vita on the first years in New York DVF mobile corner store Valērijs on sour cream Riga Supermarket (Silvija Jūrmaliete) Ivars on smoked meats Ilze and Kristaps on Latvian food No posts found

Ilze and Kristaps on Latvian food

We found sweet curd snacks in a Russian shop. And we went a bit crazy. We bought 100 of them! And the saleswoman says to us, “For the kids, right?”