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!
Strengthening Scientific Networks in Côte d’Ivoire
Last week, two of our EORC members (Dr. Insa Otte and Dr. Michael Thiel) had the opportunity to visit several research institutions in Côte d’Ivoire—both in Abidjan and at the Lamto Ecological Research Station. During this visit, they gained valuable insights into the...
