Playing Quidditch at TU Darmstadt

Muggle Quidditch

The magic sport Quidditch is known to every Harry Potter fan. It’s all about flying on brooms, throwing Quaffles through the enemy’s goal rings and hunting after the Golden Snitch. But Quidditch isn’t just a fantasy game in a book. It has already found it’s way into the real world. There are already European and even World Cups taking place every year. Continue reading “Playing Quidditch at TU Darmstadt”

Metz: X-Mas Shopping

One day before Christmas Eve: Most families are stressed-out. But not mine. We are on a day trip to our neighbouring country France, where especially the fish, cheese and cakes are so much better than in Germany. After having lunch in Metz, the capital of Lorraine, we visit the covered market, which is located directly next to the Metz Cathedral. Always a good idea!

The  building was planned as a bishop’s palace. But the confusion of the French revolution  interrupted the construction work in 1789. The palace was not finished as a bishop’s see. The sacred plans were abandoned and since 1831 the building is used as covered market. Today bakeries, butchers, fruiterers, greengrocers and fishmongers are all offering food for everyday life as well as specialities. The architecture of the covered market is also very special as you can see in the following pictures.

Veggie Never Tasted More Extravagant

Well-made and healthy food does not need to contain meat. A proof for that is the Austrian gourmet restaurant TIAN with its delicate vegetarian meals. They provide dishes with premium ingredients made by passionate and driven young chefs.

One of them is 24-years-old Jonathan Wittenbrink. He was fourteen years old when he started to get interested in cooking. “The interest was very much influenced by the British TV chef Jamie Oliver”, says Jonathan. As a TIAN chef he works with seasonal ingredients from the region and their own nursery TIAN bio-naturefair in Kärnten. Jonathan especially likes the extravagant preparation of the dishes. Sure, after a while it became routine, but still he always learns something new: “Be it new techniques to improve former meals or while working on new ones.” Jonathan feels bored about standard dishes with ordinary quality. Maybe he has to prove himself as a young chef to an extent. “You want to show that you can keep up with other chefs, especially older ones. But it’s a cooperative atmosphere”, says Jonathan about competitive pressure.

Fresh food in the making
Fresh food in the making (c) @jonathan_wien on Instagram

With its choice of haute cuisine TIAN focuses on people with a longing for ethical, sustainable and meatless food. A lifestyle that addresses many young people. “I don’t think that we address more vegetarian or vegan people.” But is their high class food affordable for young customers? “At lunchtime the prices are much cheaper so you can get very good and extravagant meals for little money”, says Jonathan, “it is more about the priority that food occupies for oneself.”

For Jonathan food has a high priority, because as a chef he has decided to work in a very busy job with long working hours: “Sure you know that you have to work a lot more than most of your friends.” He is at the beginning of his career and can handle the disadvantages very well. “If you really like what you’re doing you see the lack of free time as harmless.” To connect with other chefs and to stay up-to-date Jonathan and his colleges use common social media like Facebook, Instagram and Co. Networks that are only for chefs, for example chefstalk, are quite uninteresting. His advice for other young chefs is to think about a certain direction before jumping into the job. There are many differences in bistros and gourmet restaurants. Jonathan suggests apprenticeships as a good way to decide your direction. “If you notice that it really makes fun you only have to keep the passion going.” Jonathan is definitely passionate about his work at TIAN. He hopes for the future that the awareness for nutritious food grows and people accept that good food has its price.

Do Elves and Trolls Really Exist?

Volcanoes, snow and untouched nature might come to your mind when thinking about Iceland. But the small island has definitely more to offer. Depending on its cultural heritage, the small volcanic piece of land involves a lot of Nordic folklore, whereas such ancient customs and traditions usually do not get a lot of attention in other European countries today.  Continue reading “Do Elves and Trolls Really Exist?”

Let’s Cut it Short!

We’ve all been there: Friday evening, hanging out with friends and you can’t come to a decision which movie to watch. Considering that a film will last for at least one and a half hour – it’s not easy to choose. How great would it be if a movie was only 15 minutes long? It wouldn’t take that much of your time and instead of two you could watch a whole bunch of different films. Perhaps no one would even fall asleep, imagine that! Continue reading “Let’s Cut it Short!”

Jamie Oliver’s Easy Philosophy

He is not only a chef, but also a show master, innkeeper, author, food producer, husband and father. Jamie Oliver wants not just Britain but the world to eat better and healthier. To reach that goal, he emphasizes the importance of the acess to food supply and education for everyone. Continue reading “Jamie Oliver’s Easy Philosophy”

Meeting Young People and Talking Politics

The 80th International Session of the European Youth Parliament (EYP) took place from November 6th until 15th in Leipzig, Germany. Under the slogan “From tearing down walls to setting new stones” it brought together about 300 young people from 39 European countries. The general idea of this gathering is to provide a forum for debate about different political ideas. Continue reading “Meeting Young People and Talking Politics”

Researching the Unknown

Christoph Schattleitner, a young ambitious Austrian journalist, has made it. With a critical article about Austrias’ secret services, Schattleitner won the “Prix de l’EYP” for the best journalistic piece on media freedom in the EU. We talked to him about the award and the problems during the research for his article. Continue reading “Researching the Unknown”