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!
Graduation Day: EORC and EAGLE Celebrate at the Faculty Ceremony
Last week the faculty held its formal graduation ceremony, and EORC and EAGLE were well represented on stage. Two of our PhD students, Dr. Ariane Droin and Dr. Johannes Mast, both joint the ceremony for their doctoral degrees, and it was great to see them walk across...
