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Photos from the London Latvian School mushroom foraging trip in 1981. From the “Latvians Abroad – Museum and Research Centre” collection.
Every year, Kalvis Mikelšteins ferments cabbage, which he then sells at Latvian Christmas markets in the USA. Cabbage is almost his favorite vegetable — he enjoys eating it cold, adding fresh apple slices and sometimes freshly chopped onion.
Austra Muižniece tells where in Italy one can find the “right” cucumbers for pickling, and about her hunt for dill in Rome.
Iveta Leitase in Canberra, Australia, tells how she discovered her perfect “mushroom spot” — a pine forest near Canberra where many saffron milk caps grow. It turns out that in Australia, the worms don’t eat these mushrooms!
Nestors Refbergs was born in the Latvian colony Letonija in Brazil in 1933. He recalls how his mother made sauerkraut: she crushed the cabbage in a wooden dough trough and then transferred it into a special ceramic fermentation pot. After two or three days, the sauerkraut was ready!
Cabbage fermenting working bee in Bergen in the fall of 2025.
Austra Muižniece, who lives in Rome, talks about Latvian potatoes and airport security checks, about her comfort foods, and about what she always carries in her bag when returning to Italy from Latvia.
"When I was a little girl, my greatest joy in summer was going mushroom picking with my father in Latvia’s beautiful forests. Wandering around the world, I’ve seen many beautiful forests. I’ve walked through them, searching for the mushrooms of Latvia. I didn’t find them…”
Here you can see cookbooks published outside Latvia, which are held in the “Latvians Abroad” museum’s book collection in Riga.
Here you can see cookbooks published outside Latvia, which are held in the “Latvians Abroad” museum’s book collection in Riga.