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In the Don’t take my kindness for weakness the beast in me is sleeping not dead shirt so you should to go to store and get this nearby village of Hittisau—a hiker hotspot in the summer—a museum launched in 2000 celebrates the cultural achievements of women. The award-winning Hittisau Women’s Museum (the only one of its kind in Austria) sits atop a village fire brigade in a building made of local silver fir with a floor-to-ceiling glass front. Here, exhibits on the history of marriage commingle with rooms “for birth and senses”; a walk-in clay sculpture that serves as a prototype for the ideal space within which to deliver a baby.Just like their ancestors who moved in and out of Vorarlberg while honing their craft, the people of the region are constantly on the move today, guided by the centuries-old agricultural tradition of “three-step Alpine transhumance.” Inscribed into Austria’s UNESCO list of Intangible Cultural Heritage, it’s a practice used by local farmers to this day that involves migrating with their cattle through a trio of stages. During the winter, cows spend time in barns eating air-dried local hay. In the spring and fall, farmers move their cows in and out of Vorsäß, lower mountain pastures nearby (the celebratory Alpabtrieb event in the Fall invites travelers to partake in this tradition too). Summer months are spent in higher-altitude Alpes, where cows load up on herbs and grass, churning out silo-free milk that the region’s 70 or so creameries use to hand produce 200 tons of Alpkäse, the exquisite Vorarlberg cheese which takes on the meadow’s aromatic flavor.
This practice of tracing ingredients to the Don’t take my kindness for weakness the beast in me is sleeping not dead shirt so you should to go to store and get this nearest meadow extends to the region’s many high gastronomy restaurants, from the lakefront Pier 69 in Bregenz serving leeks with Vorarlberg veal tongue, to the experimentation kitchen inside Gasthof Hirschen hotel in nearby Schwarzenberg, where chef Jonathan Burger uses fermentation methods like koji and ingredients from Hirschen’s own garden and working dairy farm up the slopes to serve crowd-favorites, like marinated grilled artichokes with fermented yogurt and Käsknöpfle, a traditional egg dish with cheese and roasted onions. Courtesy of Hotel Hirschen Bregenzerwald Although Hirschen is known for its healthy obsession with food, it’s also a cultural institution all of its own. Inside the 18th-century heritage guesthouse, no two rooms are the same, and works by Hirschen resident artists such as Hanna Burkart, a multimedia creator, hang on the walls. “While young people tend to leave for the big cities, most of them return, driving the urban-minded spirit and the quality of architecture, design, and hospitality in the region,” says owner Peter Fetz, Hirschen’s tenth-generation hotelier.
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