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One on OneBotanicus co-founder Dana Hradecká: planting the seeds of success
The Botanicus chain of stores offering herbal soaps, extracts and
delicacies is a Czech, and growing international, success story. Most
tourists will have probably bought something from one of their outlets in
the country. The small business was founded in the early 1990’s after the
restitution of a family farm around 40 kilometres north-east of Prague.
That has become the centre for the business and a tourist attraction with
more than 50,000 visitors a year. One of the firm’s co-founders Dana
Hradecká explained the roots of the original inspiration for the business. More
Current AffairsWenceslas square’s notorious sausage stands to be removed by end of year
For years, Prague councilors have been announcing the end of the sausage
stands on Wenceslas Square, which for some have become an institution,
albeit a greasy and noisy one. Now, City Hall officials are set to serve
eviction notices to all of the fast-food stands on the city’s main
thoroughfare, ahead of a major makeover next year. In the future, Wenceslas
Square may be sausage-free – but not if Prague 1 mayor Oldřich Lomecký
has his say. More
PanoramaPig slaughtering feasts on their way out
A centuries old tradition –the pig-slaughtering feast – will soon be a
thing of the past. Those who consider the gory ritual an act of barbarism
are cheering, others for whom it is an important part of village folklore
are determined to maintain it at any price. More
Business NewsBusiness News
In today’s business news: The head of the Erste Group predicts an
economic revival in the Czech Republic for the second half of 2012, foreign
direct investment into the country has reached 2.5 trillion Czech crowns
since 1993, carrier Czech Connect Airlines has filed for bankruptcy, a
SANEP poll finds that the majority of Czechs think the country’s
billionaires are corrupt, and food inspectors have confiscated 2.5 tons of
spring rolls containing mice droppings. More
PanoramaStinky cheese sweetshop opens in Loštice
It is the country’s most smelly specialty – Olomoucké tvarůžky –
dubbed by foreign visitors as “the stinky cheese of Olomouc” is not
something you can easily overlook. Its pungent odor hits you the minute you
open the fridge and will render you a social outcast several hours after
consuming it. However many consider it to be one of the country’s biggest
delicacies and the Czech Republic fought and won a six-year war with
Germany and Austria over a protected geographical status trademark. More
PanoramaPanorama
In this week’s edition of Panorama: a student orchestra packs concert
halls with famous movie soundtracks, a computer as a work of art, chocolate
as the ultimate gourmet experience and kangaroo Vendelín becomes a
household name. More
Czech LifeThe success story of Petr Kosiner, the dumpling king of Prague
Tram and car traffic is heavy on Prague’s Dukelských Hrdinů St. – not
a very inviting location to open a business in the middle of the financial
crisis. Yet the 45-year-old cook gone entrepreneur Petr Kosiner has set up
his store Lázníčkový knedlík here. It is the only brick-and-mortar
shop in Prague to sell homemade dumplings. Since it opened seven months
ago, the store and the humble goods it sells have turned out to be so
popular that already its owner has a hard time keeping up with the huge
demand. Both restaurant professionals and regular people shop here, he
says. More
One on OnePaul Day – owner of Prague’s newly opened and much praised Asian fusion restaurant Sansho
Paul Day was born and raised in Stafford, in the UK’s West Midlands,
where he started working as a butcher, his first food industry job. After
working in two Michelin-starred restaurants in London, the chef came to
Prague and has recently opened a restaurant of his own, Sansho. In its
first weeks of being open, the Asian fusion restaurant quickly became the
one place everyone was talking about – and now, Sansho is fully booked
most days – even at lunch. I met the chef at the restaurant, where he
told me about the flavors that fascinate him, how Prague’s dining scene
differs from London’s, and what first sparked his interest in food and
cooking. More
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