Ever since Andreas Meier saw the pleasure with which his son stayed home from school to make sauerkraut during lockdown, the future of this 14-year-old is all but set in stone.
The father heads a Regensburg institution, the Wirtshaus Wurstkuchel restaurant in Germany, and thinks a passion for artisanal traditions is the best reason for anyone to take over this heritage site of German cuisine once he retires.
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