
Tracing History, One Trip at a Time
Sitting in the lounge at LAX with one of those 'too small to hold' teacups and saucers, I scanned the boards every two minutes, despite the plane being an hour from departure. It's a habit I chalk up to a genetic 'gift' of OCD – one I can trace directly to my maternal grandfather. It got me thinking about what else passes down through generations. How the idea of 'home and family' blurs and stretches over time.
I'd been living in the U.S. for a decade, and although I'd flown back to England more times than I could count, this trip felt different. A big family gathering was planned – one of those multi-generational reunions where someone brings a favorite dessert and someone else brings a stack of old, yellowing photos no one's seen in years. My father, a self-declared professional war historian and part-time volunteer at Churchill's Chartwell estate, had been deep in the archives. He'd uncovered new and surprising details about both his own father and my mother's – threads of family history that were about to come alive again.
We were all converging on a rented farmhouse in Sevenoaks, Kent – not far from where I grew up. It had been too long since I'd seen many of them. Life in L.A. has a way of making the past feel far away.
At the dinner table that night, over roast lamb and wine, the talk turned – as it always does in families like mine – to stories. Old ones. We discussed how it was an interesting quirk that our Italian heritage comes, independently, from both sides of the family. Sicily on my father's side and mainland Italy on my mother's. Immigrants searching for better lives in the devastation of World War 1 and World War 2, respectively. Then someone asked the question that always brings the room to a hush: 'How exactly did Nonna Elisa meet Grandad Bert?'
It's a love story, of course. But it's also a war story. And as my father had been researching – it began in a barn soaked with blood. Bert had recounted the tale to my father years prior, and most in the family had seen Bert's war wound; a deep scarring in the left shoulder, but few knew the real story behind it. Tonight, we would hear it.
Herbert Alec Meyers – 'Bert' to the family – was born in 1922 in Limehouse, East London. He was the ninth of eleven children raised in a working-class home where money was tight and loyalty ran deep. When war came, five of the Meyers brothers put on a uniform. The father, Frank, was a German immigrant from Dortmund after WW1, brutally rounded up and interred by the British Government on the Isle of Man when war broke out for a second time. Bert enlisted in the British Army Royal Hampshire Regiment on 19th Feb 1942 and found himself shipped out with the 1/4th Battalion to North Africa in 1943. His unit fought in Tunisia, then later landed at Salerno in Italy under heavy fire.
My father continued to explain Bert's movements through Italy – the road was a long one: through the Garigliano River valley, into the hellscape of Monte Cassino (where Bert's brother George had been fighting), and finally pushing north through Tuscany toward the Gothic Line. He produced a hand drawn map – a surviving document from the war. It was a brutal march, day after day, town after town. By late September 1944, Bert'sbattalion had seen more death than rest. The allies were making progress, but the Germans were devastating adversaries determined to hold ground.
And then came the barn.
In the early hours of September 23rd 1944, his small 'band of brothers' stopped near a farmhouse to rest for the night – just a handful of men, bedding down under wooden beams, their rifles leaned nearby. The war felt distant for a moment. Respite. Bert closed his eyes and let the exhaustion overtake him.
In the pitch of night, the doors exploded open.
A German patrol had discovered them. The air lit up with machine-gun fire. Wood splintered. Screams rose and fell. Bertfelt a searing pain in his left shoulder and hit the ground. As the gunfire tore through the barn, he rolled instinctively behind a bale of hay, scanning desperately for any way out – but there was none. Just walls, timber and the sound of death. He caught glimpses of his friends lying twisted and unmoving. The air reeked of blood and dust.
Somewhere in the shadows, he heard the clipped German shouts – orders barked out over the still-whimpering remnants of the ambush. Then the silence came.
Bert realized he was the only one still alive. Should he surrender to the Germans and hope for mercy? Should he capitalize on the adrenaline now surging through his veins and launch his own frenzied attack – maybe he could use the element of surprise to get to an opening, out into the fields and run, run, run. Bert, who happened to be known for an amazing intellect for numerics and calculations, ran the odds in his head. Both of those scenarios ended in certain death.
He didn't move. He didn't breathe. His face pressed against the cold floor, he forced his muscles into stillness, willing his body to mimic death. He could hear his heartbeat pounding in his ears, terrified that the sound alone would give him away. The Germans, stepping over the bodies, assuming the job was done, fled. They feared other British soldiers were in the area and weren't willing to risk a counter-attack. That decision saved my grandfather's life.
He lay still until daylight; too afraid to break the repose that had kept him among the living, too weak to do anything else. When the rest of his company finally reached the farmhouse, they found him barely conscious, bleeding out, surrounded by the bodies of his mates. A medic worked fast. The bullet had passed clean through his shoulder, narrowly missing his heart. He was stretchered to a field hospital, then transferred to the 8th Army headquarters in Caserta to recover. When fit again, he enlisted in the 8th Army Police, Caserta, to continue his service in Italy, removed from the direct horrors of front-line conflict.
And that's where the story begins again – because that's where he met Elisa.
She was 21, local, and working with the NAAFI, the Navy, Army and Air Force Institutes. She didn't speak English. He didn't speak Italian. But something worked. They married in Caserta in 1947 and honeymooned in Sorrento. Then she left everything she knew behind and sailed to England with him, the bullet now long healed but the memory never gone.
As we sat around the table that night, my father pulled out the newspaper clipping from 1944 – a piece about the five Meyers brothers at war, along with the official record of the wounding incident held by British National Archives. Someone else had a photo of Bert in uniform marrying Elisa. We passed them around like relics. I thought of the barn again. Of the silence after the gunfire. Of the fact that if he'd so much as groaned, if the bullet trajectory was an inch closer to his heart, 90% of the people at this table would not be here. The margins of fate are much smaller than most of us like to admit.
The next morning, I woke early and walked out into the fog-thick fields behind the farmhouse. The English countryside was still. Peaceful. I thought about how far we'd come – from East London to Los Angeles, from wartime Italy to a table of great-grandkids eating sticky toffee pudding.
History lives in places, but more than that, it lives in us.
Bert passed away in 2017 at the age of 96, but the man who played dead, who survived, who came home with a wife and a story – and started everything that came next, is still very much with us in the stories that are passed down.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles

Miami Herald
a day ago
- Miami Herald
What the food is like on a Viking Cruises ocean ship
Viking Cruises may be a luxury cruise line, but it offers laid-back luxury, at least when it comes to dining. The actual number of choices is fairly limited. There's "The Restaurant," essentially the Main Dining Room, and World Cafe, a buffet, which bother offer breakfast, lunch, and dinner daily. Those are supported by a small grill near the pool, Mamsen's, a unique Nordic-inspired spot which offers waffles, pastries, and other snacks, and a small selection of cookies, pastries, and sandwiches on the first floor at the bar in The Living Room. There's also an Italian specialty restaurants Manfredi's that's open for a dinner and a Chef's Table that serves a fixed menu which changes every three days, It's all very high quality and elegant, but also pretty chill as dress standards are casual, and you don't need reservations at The Restaurant. You won't go hungry, but you also won't find yourself regretting your dining decisions as there's much more fresh fish, chilled seafood, and nightly sushi than on many mass market cruise lines. You can eat well while staying relatively healthy (although the excellent gelato was a nightly temptation). Be the first to see the best deals on cruises, special sailings, and more. Sign up for the Come Cruise With Me newsletter. What the food is like on a Viking Cruises ocean ship (2:20) Transcript: Hey there, cruisers. I am Dan Kline, Executive Editor of Come Cruise With Me. That is And I'm coming to you from my cabin in Viking Jupiter. Things are a little bit different in Viking, and I thought I would want to talk a little bit today about what the food is like. So it's not quite as expansive as if you're on a megaship. There aren't as many places to eat. But basically, there's a main dining room that serves breakfast, lunch, dinner. You do not have to make an appointment. You don't need a time. You can just show up. It might take a minute or two. There is a buffet that does breakfast, lunch, and dinner. Not quite as expansive, but absolutely top-notch. I actually think some of the best food on the ship. Dinner time, not only is there the buffet, which has many of the things the main dining room does, there's also the main dining room, which changes every night. There's an Italian specialty restaurant also included. You just have to make a reservation. And there's a chef's table. The chef's table is a different four-course meal every night. You really want to look at the menu before you go, because it's very specific. There's no substitutions other than for allergies. But everything is world-class. I would say the worst thing on the buffet is as good as any specialty restaurant I've ever been in. And there are things like king crab, shrimp cocktail, sushi every night for dinner. Sign up for the Come Cruise With Me newsletter to save money on your next (or your first) cruise. There's also Mamsen's, which is a sort of Norwegian specialty snack place. And there's sandwiches and waffles and pastries. And it's a little bit weird. There's also tea every day at 4 o'clock, which is a drawn-out British affair. Have done it a couple of times. Absolutely lovely. And there's cookies and pastry on the first floor all day long. So it's not as much as you would eat on another wall. You'll eat plenty. It's not as many choices as the other cruise lines have. But it is all absolutely world-class. We got to tour the galley today. And honestly, I would have eaten off the floor. It was how unbelievably clean it was. And the chef tastes every meal himself. So literally goes through, tastes every single thing they have. They make every day. Chef said to me that he has not been hungry in many, many months. And he does not remember the feeling of being hungry because he has to taste so much food every day. But if you want to come on Viking, food is one of the calling cards. They pick up local ingredients in every market. And they'll do one dish. So we had Aberdeen beef the other day. They usually pick up mussels in one of the stops we were in. But they're actually out of them. That is, of course, the perils of going local. I am Dan Kline. Come cruise with me soon. (The Arena Group will earn a commission if you book a cruise.) Make a free appointment with Come Cruise With Me's Travel Agent Partner, Postcard Travel, or email Amy Post at amypost@ or call or text her at 386-383-2472. Copyright 2025 The Arena Group, Inc. All Rights Reserved


Buzz Feed
2 days ago
- Buzz Feed
34 Well-Known But Misunderstood International Dishes
"It's an acquired taste" might be the understatement of the century when it comes to some delicacies, depending on what you're used to where you come from — but that's what makes global cuisines so fascinating. On the r/cooking subreddit, a German user sparked a fascinating (and occasionally stomach-turning) discussion by asking: 'What's a popular dish from your country that makes foreigners recoil in horror?' The responses were simply the most chaotic food tour around the world: Chrischi3 kicked off the list, sharing: "For me, one of the big ones has to be Zwiebelmett. It's literally just raw pork on a breadroll with onions. Season to taste with salt and pepper. Hugely popular in Germany (and some neighbouring countries as well), but I think you can see why people might hesitate with that one." "Snails. We boil them in a tomato sauce and eat them with toothpick." "Tempoyak. Have you heard of durian and its infamous nauseating smell and creamy texture?" "Caldo de nervio is an Ecuadorian soup made with the penis of a bull." "People love to hate the British for beans on toast." —spacecoyote555 "Kibbeh Nayyeh — it's so good, but others find it disgusting!" "Bananas and peanut butter — I live in Japan, and many people scoff at this combination." —ShaleSelothan "Finland has many. Here's a few: Salmiakki, which is ammonium chloride-flavoured liquorice. Sometimes further flavoured with tar to make it extra-strong." "I'm from the part of the US Midwest, aka cream soup casserole city. Our church potluck offerings don't always appeal to visiting international pastors. But they are good sports about it." Hey, you! Hungry for thousands of recipes you can cook in step-by-step mode straight from your phone? Download the free Tasty app right now. "Surströmming. Fermented herring from Sweden" —zedicar "Midwesterners have 'salads' that are unironically made up of only dessert ingredients. My favorite is sweetened whipping cream as a dressing for equal parts chopped apples and Snickers bars." "Akutaq from Alaska. Dried and pulverized moose or caribou tenderloin blended with moose fat until the mixture is light and fluffy." "It is then whisked with berries, especially cowberry, bilberry, cranberries, bearberry, crowberry, salmonberry, cloudberry or low-bush salmonberry, raspberry, blueberry, or prickly rose or mild sweeteners such as roots of Indian potato or wild carrot. It may be eaten unfrozen or frozen, with the frozen variety vaguely resembling commercial ice cream."—wootentoo "The first and only time I have ever had Vegemite was not good. I was hung over and my roommate said: 'Here, have a bite of this, it'll clear your head.' It cleared many things, but not my head." "I used to have Italian flatmates, and they would lose it when I opened the kimchi jar. 'Que Puzza!' Then, they would go and make risotto with a pound of parmesan that stunk the whole place." "Pig's snout, jellied lamprey, blood sausage, as some examples from Latvia. I've had people from the US not even believe that we consider lamprey a delicacy because of how it looks and what it feeds on." "Russians have a dish called Cholodetz — I believe it's called Aspic in English. Basically, gelatinous congealed bone broth with meat and egg suspended in the gelatin. It's the reason I'm scared to bring girls home for dinner." "From Japan: natto, aka fermented soy beans. Actually only popular in eastern Japan, not western. I'm originally from the US (but now a Japanese citizen), and I eat natto several times a week with rice for breakfast, but I think most of my foreign friends in Japan hate it. It is a bit smelly and has a strange sticky/stringy consistency." "Chicken feet in Cantonese cuisine. Next time you have dim sum, give it a try!" "Growing up, it was oxtail. The kids at my school were always grossed out when I mentioned it, and I remember my mom getting oxtail from the butcher for free cause he'd just throw it out otherwise. Fast forward to today, and now the $20 oxtail at the butcher near me is sold out the same day they get it in. Bring back white people being grossed out by oxtail. Please, I miss it." "Chislic — deep fried lamb cubes served with saltines and garlic salt. It's popular bar food in the Midwest." "I used to work in a bar that served it, and we had a separate deep fryer just for the chislic because it had such a strong smell and taste."—WearAdept4506 "Ashkenazi-style jellied calves' feet — called p'tcha — is not to everyone's taste!" "Chitlins — a dish made of pig intestines from the southern US. I don't eat it anymore, though. I would only eat my mom's and now that she's gone..." "Coddle is a traditional Dublin stew made with bacon and sausage. Some people say the boiled sausages look like 'mickeys' (penises) floating in a bowl of soup." —OGfantasee "Norwegian here. There is this dish called smalahove — you burn a sheep's head with a flamethrower, boil it, and serve it in half with the eye up. Norwegians think the eye is the tastiest part." "My first husband (English) was horrified by boiled crawfish. He said they looked like roaches." "In Scotland, haggis (offal and sweetmeats ground up with oatmeal and boiled in a sheep stomach) probably gives foreigners the genuine heave. And most locals are cowards. It's like the next difficulty level up from black pudding (blood sausage)." —Rafnir_Fann "Chiming in from Finland: just like many other Nordics, we pickle raw herring, and while I've loved it since early childhood, it's not a thing most people, globally, love." "I don't see anyone in this thread defending mushy peas, so I'm going to go with mushy peas." "Chapulines — fried grasshoppers from Mexico. I'm too scared to try." —poop_monster35 "It's not really a thing in my region of Germany specifically, is eel soup, which isn't made from any strange ingredients per se, but it is considered an acquired taste." "Kale pache — a traditional Iranian dish, literally meaning 'head and feet.' It's a savory soup made from a sheep's head, including the brain and other organs, and trotters." —dman011 "Ireland, it's coddle. I love it, it's like a white stew soup with boiled sausages and sometimes ham. The sausages stay white, so they look raw, and people think it looks disgusting, including Irish people. It's also a regional dish, more so Dublin, and we will ask people what colour is theirs, because some people make it brown or fry the sausage first, and it's not true to the dish." "I don't know what it's called, but my Greek family is really into sheep's brain. Usually fried now, but apparently when they were kids, they'd eat it raw sometimes. Never been a huge fan myself." —QuestionUnlikely9590 "I'm from India... I think of 'chapura,' which is red ant chutney, a tangy and spicy condiment made with red weaver ants and their eggs, plus chillies, and some other spices." What food did you grow up with that people from other places find nauseating, even if you don't think it's justified? Let us know in the comments or share anonymously using the form below! Want to learn more fun food facts? Take a quick minute to download the free Tasty app, where you'll have access to thousands of recipes and be able to see what other Tasty users are cooking up in real time, no subscription required.


Axios
4 days ago
- Axios
Everything you need to know about FIFA Club World Cup in Charlotte
Charlotte will host four FIFA Club World Cup matches this summer, bringing some of the biggest names in soccer to the city and putting a global spotlight on the area. Why it matters: Typically, when big-name clubs come to town, it's for summer friendlies, which don't count toward team rankings. For this tournament, however, there's a trophy on the line. The intrigue: Let's get one thing straight — the FIFA Club World Cup is not to be confused with the FIFA World Cup. The former features clubs (aka teams) like Real Madrid and Bayern Munich. The latter features countries like England and Argentina, and will be co-hosted by the U.S., Canada and Mexico next summer. What to expect: Uptown will be packed with frenetic excitement as people travel from all over to see their favorite players and teams take the pitch at Bank of America Stadium. There will be two group stage matches and two Round of 16 matches: June 22: Spanish titans Real Madrid will play Mexican team Pachuca at 3pm. Tickets start at $108.80. June 24: German giant Bayern Munich plays Portuguese team Benfica at 3pm. Tickets start at $33.01. June 28 and 30: Round of 16 matches at 4pm and 3pm respectively. Tickets start at $81.91 for the June 28 match and $42.79 for the June 30 match. If you're looking for a good Charlotte soccer bar, Hooligans (140 Brevard Ct.) is within walking distance of the stadium. If you go: Parking in Uptown will be hectic and pricey. The CityLYNX Gold Line Streetcar and the Lynx Blue Line are both within walking distance of Bank of America Stadium. The Gold Line is currently free and runs east and west. Charlotte Gateway Station and the Mint Street stops are approximately half a mile from the stadium. The Blue Line runs north and south from UNC Charlotte to I-485. Brooklyn Village Station and Carson Station are roughly half a mile from the stadium. Weekly unlimited rides cost $30.80. A one-way ticket costs $2.20 for adults and $1.10 for kids. Zoom in: Three teams competing in the FIFA Club World Cup will make North Carolina their home base during their tournament run. South Korean team Ulsan HD will train at Atrium Health Performance Park, Charlotte FC's headquarters. Mexican team Pachuca will train at UNC Charlotte. Brazilian team Palmeiras will train at UNC Greensboro. How it works: This year's FIFA-organized tournament features a new $1 billion prize pool and has expanded to include 32 teams. It's the best of the best from each continental confederation. The monthlong tournament features 32 teams playing 63 matches across 12 stadiums. It runs June 14-July 13. Teams will be split into eight groups of four. The top two in each group advance to a round of 16 and then knockout play through the finals. Zoom out: All participating club teams have won a continental championship or ranked highly in their continental tournaments over the past four seasons. Each confederation was given a set number of spots: 12 UEFA, six CONMEBOL, four CAF, AFC and Concacaf, and one team from the OFC and the host country.