Originally published 03/01/2015
For two centuries, Denmark’s strategy of not treating Jews differently has been highly successful. Yet the threat from violent extremists is now undeniable, and no one can guarantee that a similar attack won’t happen again.
Originally published 11/14/2014
The first of their kind to be found in Denmark, the footprints may shed light on what life was like for coastal people during the Stone Age.
Originally published 09/10/2014
In what's been called a "sensational" find, archaeologists have discovered a Viking fortress near the Danish city of Køge, about 30 miles southwest of Copenhagen.
Originally published 09/05/2013
The statue illustrates the universal appeal of Hans Christian Andersen’s poignant fairy tale.
Originally published 03/11/2013
Lars Hedegaard.Cross-posted from FrontPageMag with the permission of the author.At 11:20am on February 5, Lars Hedegaard answered his door bell to an apparent mailman. Instead of receiving a package, however, the 70-year-old Danish historian and journalist found himself face to face with a would-be assassin about one third his age. The assailant shot him once, narrowly missing his head. The gun locked, Hedegaard wrestled with him, and the young man fled.
Originally published 10/04/2013
Ellie Henderson. Photo courtesy the author.Elsie Henderson, who cooked at the famed Frank Lloyd Wright house Fallingwater outside Pittsburgh, turned one hundred on September 7. Ms. Henderson worked for Edgar and Liliane Kaufmann, the Pittsburgh department store magnates, and later their son Edgar jr. (he preferred that jr. not be capitalized) for more than 15 years. Asked what contributed to her longevity, she said simply: “Good food.” Ms. Henderson’s kitchen was a hub of activity at the unique Fallingwater house, hailed as the most significant private residential structure in the United States Author Suzanne Martinson tells the story of Ms. Henderson and shares her recipes in The Fallingwater Cookbook: Elsie Henderson’s Recipes and Memories (with the late Jane Citron and chef Robert Sendall; University of Pittsburgh Press).
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