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!
EORC participates in Svalbard vegetation and biomass monitoring workshop
Recently, EORC researches and partners participated in the SvalbardMonitoring workshop, a four-day event organized by the Norwegian Institute for Nature Research (NINA) in Longyearbyen, Svalbard. The workshop focused on Arctic vegetation and biomass research, with a...
