Butter, a slice of tomato, onion, and a little dill (Aivars Stūris)
Aivars has been baking sourdough bread for many years, having taken over the tradition from his father when he retired. Today, Aivars bakes bread for himself and his family, as well as for American friends and nearby Latvian communities, including Garezers and the Grand Rapids Latvian retirees’ association.
Riga Bakery (Āris Bērziņš)
Āris talks about his father, Voldemārs Bērziņš, and the bakery he founded, “Riga Bakery,” in Australia in 1952. Watch the interview to learn how the bakery was established, how it grew, and what memories Āris has connected to it.
Mayse Artisan Bakery (Aleksandrs Strelīts-Strēle and Elīna Krieviņa)
How did the “Mayse” bakery come to be in Hong Kong? Aleksandrs and his daughter Elīna talk about their bakery, which has been operating for eight years and has become a well-known and popular plant-based bakery among local residents in Hong Kong.
The true taste of childhood (Daiga and Andris Rūtiņš)
Daiga and Andris share their experience of how they began baking bread. Watch the video to learn what inspired them, what kind of starter they use, and how they found the flour that works best for them.
Freak-adelian Soup in Australia
Soups JANUARY 2026 Freak-adelian Soup in Australia Melbourne, Australia The ambassador of “Taste of home” Liene Brūns, together with her friends Evelīna and Valters, is cooking frikadeļu zupa (meatball soup) in Melbourne, Australia. https://youtube.com/shorts/bGjSLRwSOFY?feature=share January stories Freak-adelian Soup in Australia Frikadelle soup (Solvita Dambrovska) Soups in refugee camps in Germany post WWII. Photographs from the “Latvians Abroad” museum collection. Soups for Charity (Anita Jurevica) Squirrel Sorrow Soup “Saknes un zari” (Marika Mccue) Zupa Zupa (Elizabete Ludvika) Australians say no, we only eat soup in the winter (Līva Ulmane) TLP soups! Emptied the pot in one go (Ilze Atardo) Frikadeller soup – when you have a cold (Anda Cook) Crystallised ginger piparkūkas (Maija Liiv) Latvian School of Chicago piparkūku working bee Now I can give my recipe to everyone! (Dzidra Ādamsone) Pīrāgi making outside Latvia: photographs from the collection of the museum “Latvians Abroad” One recipe in three versions (Ilma Wilkinson) We send pīrāgi by mail! (Dace Gulbe un Inta Grunde) Pīrāgi is a comforting food for me (Māra Goldsmith) It’s not Christmas without pīrāgi (Anda Cook) It smells of braised sauerkraut! (Juris Sinka) The decorating process takes seven hours (Anita Kupcis-Clifford) Grandma’s pīrāgi in Rome (Austra Muižniece) My family pīrāgi recipe – with commentary (Aivars Sinka) Communal baking in Shanghai (Ilma Wilkinson) No posts found
“Saknes un zari” (Marika Mccue)
Marika talks about how “sakni un zari” came about. She also recalls a vivid moment when beet soup was cooked together with Lithuanians, Estonians, and Ukrainians, where at the end everyone had the opportunity to taste and compare the different versions of beet soup.
Zupa Zupa (Elizabete Ludvika)
Zupa Zupa founder Elizabete talks about how the idea to sell soups came about. Find out which soups are her favorites and which ones are the most popular!
Australians say no, we only eat soup in the winter (Līva Ulmane)
Latvian Eats blogger Līva believes that soup is more of a summer dish, but in Australia the view is quite the opposite. In the video, she talks about how Latvian Eats came to be, which soups are the most popular in her home, and which ones are cooked in a small pot just for herself because no one else is interested.
Emptied the pot in one go (Ilze Atardo)
Do Italians like cold soup? Ilze shares her experience and what the locals thought about it…
Latvian School of Chicago piparkūku working bee
Watch how a piparkūku working bee takes place at the Latvian School of Chicago! Participants share their experiences, the meaning and importance of piparkūkas, as well as what they like most about piparkūkas…