As our staff is very diverse, they also come from a large variety of culinary backgrounds. This is obviously true for our internationals, but even Germany itself boasts a large number of regional dishes, which sometimes even the Germans in the team have never tried before. After our very successful Swiss Cheese Fondue a few weeks ago, today it was our colleague Christoph who took us on a culinary journey. He originates from the North Sea coast (Ostfriesland), where a typical winter dish is Grünkohl (“green cabbage”, known in English as kale). Served with special sausages and potatoes, it is a very hearty meal for which it is typical to enjoy it in a group as a dedicated activitiy — which is exactly what we did for our lunch break!
University press covered our anniversaries
Einblick, the University of Würzburg's press medium, published an article on our double anniversary, 25 years of Earth observation research and 10 years of EAGLE M.Sc. program, today. Recently, they has visited us at our EORC to hear about our research and teaching...
