The Return of Dark Times

This year marks a proud milestone in Lithuanian coffee culture – the 5th coffee conference Dark Times, an event dedicated to coffee culture, knowledge and inspiration, is going to take place on the 4th of November. The event is addressed to curious people who get inspired by coffee and want to dive deeper into the culture surrounding this dark liquid. This year, the stage is dedicated to storytelling.

Dark Times coffee conference is organised by Crooked Nose & Coffee Stories, an enthusiastic team of roasters, brewers and creators. From the very beginning, Crooked Nose & Coffee Stories have been oriented towards all kinds of stories behind the cup, and seeing the coffee as yet another mean of communication allowing to express the ideas, attitudes and feelings.

Not surprisingly, this year the event will greet magazine producers, editors and curators, roasters and baristas, aromatherapy enthusiasts, advertisers and other creative minds. Together they will look for an answer to what is the key to a compelling story, one that is worth listening, and worth telling. Get inspired by incredible speaker list that includes Michal Molčan (Standart, CZ), Rūta Sasnauskaitė (Assembly Coffee, UK), James Wise (Volcano Coffee Works, UK), Laimė Kiškūnė (, LT), Antonio Bechtle (The Atomic Garden Vilnius, LT), Rasa Janina Jusionytė (Ką žmonės dirba visą dieną?, LT) and Kęstas Pikūnas (Passport Journal, LT). All presentations will be given in English.

I am happy to know Emanuelis Ryklys, the man behind Crooked Nose & Coffee Stories roastery and brew bar, for quite some time now and have been honoured to be the first journalist ever to be given an interview by a fresh roasted coffee master more than five years ago. I have been following his stories, beans and journey in the world of coffee ever since. Today Emanuelis shares his thoughts for curating the content of Dark Times and the philosophy behind it.

Emanuelis, the 5th international coffee conference Dark Times will happen on the 4th of November at Kablys culture bar in Vilnius. Being the creative mastermind behind the Dark Times conference, how do you feel about this? Does this mean that coffee culture to Lithuanians is important? 
I'm pretty sure it is important to do and share what you feel is right. Dark Times coffee conference started out from passion and intuition and over years it became quite a huge part of Crooked Nose & Coffee Stories philosophy and of people who are a part of our team or simply our friends and supporters. What's more, with this small independent event we've got noticed locally and globally and that means a lot too. Coffee culture is growing in Lithuania and I am glad we're part of all this.

I wanted to show the diversity of coffee. I always wanted to involve people to play with coffee. And do it all in a very down to Earth way.

Tell us the story behind the Dark Times. What was the innitial idea and philosophy behind this event and how it evloved to an event that it is today? 
Well, I never saw coffee as a functional drink. All good with sourcing, roasting, brewing, packaging, but from the very beginning I saw this as a natural fundament, but also looked for answers into these kind of questions like what's next? Why people talk about coffee complexity but use only espresso machines? Why people like to go to cafes in general? How to pair coffee with food? What is the history behind coffee? And so on. All these topics and themes we try to question and answer during Dark Times coffee conference. I wanted to show the diversity of coffee. I always wanted to involve people to play with coffee. And do it all in a very down to Earth way.

Every year Dark Times conference turns out to be very different in terms of topics, speakers, place and people. What is the most unique thing about Dark Times this year?
This year we are focusing on different forms of stories and different storytellers. I think it is important to find new ways to tell coffee stories, because it is kind of boring to listen to the same things again and again. It is always good to be a bit more creative and I hope we have creditable speakers in Dark Times coffee conference for that.

Storytelling and coffee. How do feel these two are connected and why did you choose to focus on stories this year?
Stories were always very important to me and I guess to most of the people. You need them to make better connections, emotions or simply to enjoy a cup of coffee better.

Before starting your own coffee roastery, you’ve been involed in advertising business for a long time. Could you say this is the reason that storytelling is still using up a large space in your daily life? Maybe it is vice versa?
Well, I truly believe everyone needs some good stories in their life. It can be a book, a song, a movie, a conversation or a damn good cup of coffee. Coffee people are not exeption, just sometime they focuse too much into technical issues rather than sharing naturally their passion to dark drink.

I love the quote by Joan Didion, – “We tell ourselves stories in order to live”. So, what is your (coffee) story? 
Honestly I do not know, but I always try to find new ways to listen to coffee and then share what I have learned from it.

I guess I would be right saying that Dark Times is all about creating community around coffee. How do you select your speakers?
When I have a main topic for upcoming conference I try to think who can be good in supporting this topic. I usually choose people from coffee world and outside of it. I just feel that in order to grow coffee culture you need to step out of it. Othervise you will swim inside a closed pool.

I just feel that in order to grow coffee culture you need to step out of it.

Why do you think Dark Times is worth attending this year? To whom, besides all coffee enthusiasts it would also be interesting and important?
It is always for open and curious ones. No matter if you are connected to coffee or simply enjoying good and hopefull inspiring stories.

Last but not least. The coffee culture and drinking habits of Northern Europeans / Balts. Have you noticed any changes in recent years? Any thoughts on that and where we are headed?
I think we are still doing very first steps of local coffee culture, so it is very hard to talk about similarities and differences. But in my opinion all of us from Northern Europeans / Balts enjoy to do it slow and in a trustfull company.

Finally, if you could pick one place in Lithuania, Latvia and Estonia to have a first cup of your daily coffee in each of those countries, where would you head to? 
I value people, not places. I have always liked to start my day with coffee from my mom's Moka pot, but now more and more I enjoy brewed coffee by my wife, hah. We have a few friends in Riga and coffee tastes better with them, for sure, no matter where we are having it. Estonia is still a bit unknown land for me although we have had speakers and coffee guest from Tallinn. I am pretty sure I would start my day at their cafe. But I am going to repeat myself that for me it is much more important to have a cup of coffee with someone I like rather to have some rare special beans alone.


For tickets and more information check out these links:
Dark Times Coffee Conference
Crooked Nose & Coffee Stories
@cnacs on Facebook

Photos courtesy by Crooked Nose & Coffee Stories

Being Proud of Your Roots

Simple doesn't mean easy. The success of the matter is determined not by what ends up on the plate but by the elimination of excess and by creating serenity in essential form and space. It is the essence and the purity of philosophy, the simplicity of form and values.

Elegance and beauty on a plate, as in life, may be deceptive, illusionary. Not once nor twice it turns out to be blank, inhospitable and boring. Merely sometimes, in those rare cases, the beauty of the outside carries so much more – a very clear idea, direction and philosophy. As well as the hard work and a choice to take the difficult route, the different path which results in a feeling on a plate.
To get to know food and philosophy that is living behind the restaurant's name and interior which looks like a perfect picture, you have to take your time, sit down at the table with the owners and talk hours about why this way and not another. 


I wrote these words in my notebook almost two years ago, enchanted by the Lithuanian character and northern simplicity,  inspired by the calmness that hosts brought to the table and their beliefs that everything comes in its own time. Be it seasonal ingredients or success. 

Located in the very heart of chic but bohemian Užupis district in Vilnius, Sweet Root has been serving patrons since the summer of 2014. Last year, Sweet Root received a best restaurant reward in Master Class among top Lithuania’s restaurants and was voted the fourth best restaurant in the Baltic states by The White Guide Nordic. Nevertheless, the restaurant over time has become a perennial favourite in Vilnius’s bustling restaurant scene.

Strictly local, seasonal only – the way Sweet Root's owners describe their food philosophy. "When choosing ingredients we focus on locally sourced produce that grows around us at that particular time of a year. Large part of the produce we get from our own garden, forests and meadows. The rest come from people we know and trust. From farmers that have the same believes like we do. You don’t have to travel the seven seas to experience something subtle and magical at your home", says Sigitas.

This fall Sigitas Žemaitis and Agnė Marcinauskaitė, the owners of Sweet Root, together with a talented and creative team of chefs, photographer Šarunė Zurba, graphic designer Miglė Rudaitytė (Boy Creative Studio), writers and editors (Algė Ramanauskienė, Jenn Virskus, Jurgita Jačėnaitė) are bringing a book to the table. "Proud of Lithuania. A Fairy Tale by Sweet Root" – a fairy tale that we are all a part of. A book on local seasonal and a very Lithuanian feast.

"This story begins at a dinner table, on a plate full of magical flavours, tastes, emotions, and memories, in the rough woods of our little country called Lithuania. In its bright fields and cold blue rivers. In its soils and lakes. From the soil up to the sky. At a time when our life narrative was formed by a chain of connected happenings: birth, maturation, death, and rebirth of nature." [From the introduction].

Before Sweet Root, I’d say, Lithuanian cuisine was a world full of untold culinary stories and now your book "Proud of Lithuania. A Fairy Tale by Sweet Root” is at the printing house already. How do you feel to be the deal breakers and pioneers of representing real Lithuania on a plate?
Well, we don’t really feel being the heroic deal breakers or even more – pioneers of the Lithuanian cuisine (smiles). We simply understood that something was missing around our local dinner table - i.e. pure and sincere pride of what we have around and what we have in a plate. That was the stimulus for starting up a restaurant and choosing to use only what’s local – ingredients, combinations, habits, emotions, etc.

Could you introduce the ones who are not so familiar with Sweet Root, the philosophy of yours that lies behind everything you do? 
We care for simplicity and bringing back some slightly forgotten or undervalued local ingredients back to life. We want to remind the natural and true taste. We are eager to show the plate does not start at the restaurant – it starts in the woods, fields, farms and someone, first of all, has to take care of the ingredient. That said, we strongly believe each and every single plate should give genuine emotions or bring back memories.

Without a doubt, the team of Sweet Root was the first one focusing only on local, seasonal Lithuanian ingredients. What kind of experience do you aim to give guests at the restaurant?
As we mentioned earlier – we really wanna bring back the pride of who we, Lithuanians, are as well as bring the sincere emotion to the plate. Therefore, at the restaurant, we are striving that each guest would experience the magical simplicity of the local ingredients in the plate and would start listening to the stories that food is telling us. 

Would you say that reinventing Lithuanian cuisine is what you do?
It is really hard to tell what is or what is not Lithuanian cuisine. It would be too brave to say that we are reinventing or constructing the ‘new’ Lithuanian cuisine. It’s too abstract. We are making our own cuisine which is based on who we are, on the memories we have, the ingredients we posses and treasure as well as the gastronomic habits of our land. 

To us, Lithuania stands for cucumber and honey, blueberries and milk, dills and cucumbers, tomatoes and sour cream, mushrooms and potatoes, just to name a few.

I believe food is like language; it identifies a culture and, therefore, also differentiates it. How would you say Lithuanian food is different from our southern and northern neighbors?
The south and the north as well as the west and the east are so interrelated (smiles). It is not an easy task to show clear and specific boundaries of cuisine. What makes us all different and gives so much information – our cultures and identities are the combinations of ingredients that we use. So, to us, Lithuania stands for cucumber and honey, blueberries and milk, dills and cucumbers, tomatoes and sour cream, mushrooms and potatoes, just to name a few.

The title of your book “Proud of Lithuania. A Fairy Tale by Sweet Root” surely has a romantic and nostalgic note. What is this fairy tale all about and where does it begin?
It is all about Lithuania and it starts here, in our land (smiles). We really wanted to put together a fairy tale as if a simple and clear message – let’s finally be proud of our country at a dinner table! And the title of the book reveals it really obviously (smiles).

Your earliest memories of being interested in food?
Extreme delicacies at the grandma’s – bread, butter and sugar; radishes, onions, dills and cucumbers; rhubarb and sugar, cold pork belly and onions…

Growing up and living in Lithuania, what does it mean to you?
It does mean a lot - it gave us feeling of living in line with the nature and showing the utmost respect to it; it gave us self confidence and strength of never giving up even you are surrounded by the one that are bigger, taller or faster; it gave us the traditions and habits that we have now. And that’s what we are proud of – of our Lithuanian identity.

We believe that one should live here and now, showing all respect to the past and having no fair for the future. The past brings us the roots, the future – ensures those roots do not end. That is why it is important for us. It gives you understanding of whom you are, what is your true identity. It brings you back to the ingredients, to the natural cycle of nature. And then you adapt it and bring it to the future.
What excites you about Lithuania’s food culture right now?
Development that is truly fast. That is so exciting to be part of it and to play a tiny role in this movement.

Your previous life before diving into the world full of taste and flavors, and restaurant business, what was it all about?
It was about ties and shinning shoes, about formal dresses and business meetings. But it was also all about enjoying food and making people happy.

What your Lithuania of today on plate looks like?
Well, it depends on the season (smiles). Right now, it is the end of summer and the beginning of golden autumn - not too cold, just brisk and bright yellow, brown and red, earthy, rich and sweet, with the aromas of grains, apples and hazelnuts...

The past, the nowness, the future. It is all connected in your book. How much the traditions and respect for the old way of doing things are important to you?
We believe that one should live here and now, showing all respect to the past and having no fair for the future. The past brings us the roots, the future – ensures those roots do not end. That is why it is important for us. It gives you understanding of whom you are, what is your true identity. It brings you back to the ingredients, to the natural cycle of nature. And then you adapt it and bring it to the future.

Let’s finally be proud of our country at a dinner table!

In the introduction of your book you invites to “bring back to the table some of the forgotten heroes we once knew and the different combinations of local ingredients that define the culture and manner of the place we live”. Who they are, your most aspired heroes?
Some of the combinations we revealed already above – like the cucumber and honey, blueberries and milk, etc. As it comes to the hero ingredients – rowan berries, quince, beetroots, turnips, black currant leaves, linden blossoms, wild strawberries, wild thyme…we could go on and on (smiles).

You grow your own veggies, pick wild herbs by yourselves and treat your guests by being present in a restaurant. It looks like you’re involved in most of the parts of Sweet Root’s food chain process, except for something you can’t be involved by yourselves, like having trustworthy meat or fish suppliers, the head chef who is collecting ideas into plate. What does trust mean to you? 
It is all about sharing the same values and having similar philosophical background. And then you simply share trust. It is crucial – you could not work on similar projects if you would not be able to trust people around you.

Pure and natural taste of ingredients is very true and sensible when dining at Sweet Root. Was it hard to transfer them into stories and written recipes, where you don’t get to taste while flipping through pages?
Every single ingredients has a long story to tell. You only need to listen (smiles). So it was not a difficult part. True ingredients speak for themselves!

How does the creation process in the restaurant differ from the one of creating a book? 
The book project seems to be somehow more finite – you work hard, pull it together and then it comes from the printing house. You cannot change much after that (smiles). With the restaurant – in it a never ending fairy tale that you are trying to make more genuine, true and emotional everyday..

The idea of different covers for a single cookbook. What is this concept all about?
Different covers stand for every single letter in a word L ` I ` T ` H ` U ` A ` N ` I ` A. It also shows diversity and gives a change for a reader to personalize the book a little by choosing the cover.

Do you think Lithuanian cuisine is exportable? Why would people be interested in how this small country eats like?
We should appreciate it locally first. Then it’s gonna become of an interest to others also.

Can you give us some behind the scenes of the process of book creation? How long did it take from the initial idea to the finished product?
It was not a quick process. It definitely took time. The photoshoots span over 3 years of time. And those were not planned for the books specifically. We simply wanted to capture the moments that would remind others and us how beautiful it is here. Some day last year we laughed that we already had so many photos that it would be possible to make a book. A year has passed since that day. And it is really coming out!

It is commonly known that fairy tales usually have good endings, does the one of yours?
Indeed! We have even 4 happy endings in the book:) One of those - “The lake. The days at the lake are calm. The air is chilly and the shimmering water captivating. Early morning feels foggy and fresh. As the clock ticks round, a shy sunbeam breaks through the clouds. A sheng boat approaches the shore, and the fish are laid down in the cooling shadow of the nettles. When the evening falls, the fire flames dance and a hearty meal of fish and potatoes is ready to be served."

Photos courtesy of Sarune Zurba Photography for Sweet Root