Intermania October 2016 by Intermania

1 0 2 R BE O T C O

FOOD R E NGOV UIZ A H T Q S E BE / PLANT H T / T FOOD D BOYCO : E M THE IAN FOO RUSS

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EVI ZZA R

YEAR 23, ISSUE 1

Food for Thought Somewhere this past summer, I was having a conversation with my friends Joris and Florijne. We were talking about meat consumption and both Joris and I agreed that it’s not very environmentally friendly, but also irresistibly tasty. All was well, until somehow – and I’m not blaming the vegetarian Florijne’s judging eyes for this – this seemingly innocent conversation derailed into Joris and I agreeing to not eating meat for the whole of quartile 1. No more chicken, bacon, kebab and, to my personal sadness, no more kroketten. Great. It’s been six weeks now and we’re actually doing pretty well. I imagined I would have turned into an iron-deficiency-riddled, kroketten-craving, trembling mess by now, but no. In fact, I don’t feel any different at all. No weight gain/loss, no feeling healthier or unhealthier, I just feel the same. The only real difference I’ve noticed about myself is that I’ve started paying more attention to what I put into my shopping cart (more of that on p. 24-25). I’ve also noticed something when talking to others about it (people demand an explanation): people seem to have shifted

their attitude from ‘meat is my life’ to ‘I probably shouldn’t eat this much meat, but eh’. Even more surprisingly, I only got called gay or a pussy a couple of times. Good for you, humanity! Could this signal a change in habits as well? Will we be collectively putting less meat on our tables? Paradigm shift? Why am I rambling on about this here? Well, duh! This issue’s theme is food. Why? Because it concerns everyone, every day. From when we put it in our baskets, put it in our mouths, to throwing away leftovers. Also, what happens when your government decides not to import foreign food anymore? These are issues that will be looked into through the fresh set of eyes of the new editors of Intermania: Welcome, Hugo, Manon, Marit, Pam and Tim! Intermania paradigm shifts incoming? Who knows, but until then, I hope you enjoy this one.

Table of contents Coffee, Water, Beer, Repeat

Bourgondisch Studeren

36*

Winter Wonderland

Asian Delights & Disappointments

Indonesi-Jaara

Can We Stop Funneling our Farmers? 38

From Java to the Lowlands

Pizza Party Intermania reviews pizza deliverers

Student Food Pyramid

Chili con KookCie

44*

True Taste of Life Column: Rodger van der Heijden

Kies Eens de Rode Pil

47*

Graduation Internship 101

Back to Bata

PostNL’s Gonna Catch ’em All Column: Britte Bouchaut

11*

Theme: Food Fruit Quiz

Hugo’s Happy Hangover

It’s All About the Looks

Wat Kost die TostCie?!

18*

Cartoon: Jolijn van de Laar

Too Poor for Good Health

Smoothies and Sandwiches 23 Two first year students review the new eateries on the campus Ten Cans of Pringles and a Banana

Eens IPO, Altijd IPO... 51* Interview with former committee member Alain Starke Meals Ain’t Big Deals Column: Hub Coumans

Transition Into Work

Puzzel: In het ‘Boven’

56*

24 *Article in Dutch

Rechtstreex

26*

Koken met Jan

27*

The Russian Food Ban Russian embargo: what are consequences for us and them?

28 the

Superfood: Fact or Fiction

Silly Foods Around the World

Intermania

Table of contents

“Move on Superman, we’ve got superfoods to save the world!” - Manon, p. 32

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40. Colophon Intermania is the magazine of study association Intermate, home to the bachelor’s and master’s programs of the department Innovation Sciences at Eindhoven University of Technology. The Intermania is released four times a year, with a total of 750 prints. Members of Intermate automatically receive the Intermania at home.

Study Association Intermate Address: Den Dolech 2, IPO 0.74 Postbus 513, 5600MB Eindhoven Phone: (040) 247 44 30 Website: www.intermate.nl E-mail: bestuur@intermate.nl Advertisements: extern@intermate.nl

October 2016

34.

Content for the Intermania may be submitted in consultation with the editors. The editorial staff shall not be liable for any consequences arising from its content and reserves the right to, without notice, amend or not publish any submitted content. Articles may only be redistributed with permission of the editorial staff.

Intermania Chief Editor: Editorial Staff: E-mail: Printer:

Frank Vendrig Anke van Rietschoten, Ashly Berghuizen, Benedetta Malagoni, Bob Olde Hampsink, Britte Bouchaut, Colin de Bruin, Hugo Bezombes, Iris Huijben, Ileen Smits, Manon van Hastenberg, Marit Loonen, Meike Berkhoff Pam Philippens, Tim Paulusse intermania@ieis.tue.nl Drukkerij Snep

By the Chairman

Coffee, Water, Beer, Repeat One of the main goals of Joris’ board year is to live a more structured and disciplined life. What is a better way to learn this, than sharing this with you? His revelation: The one constant in his life seems to be his pattern of drinking coffee, switching to water and ending with beer. Text: Joris van Rijn, chairman 33rd board of sv Intermate. Image: Ashly Berghuizen

09:00 10:00

10:02-10:19

12:30

14:00

14:02 – 14:14 16:00

18:00

22:00

The first thing I do in the morning at Intermate, is drinking a cup of coffee on the couch. Breakfast is the most important meal of the day! Around 10:00, the struggle to finish the never ending to-do list strikes. Just as you think an action point (AP) is almost finished, someone emails you and you have to add three more. Miraculously, I manage to process more AP’s than I add. After getting another cup of coffee and sitting down, I realize that I have a lot to do and I first have to clear my mind. Around this time, Pieter usually asks if we can play a game of foosball. If not, I ask him. After this, I can really start with my work. Breaks are occupied with a quick lunch, just before the committee meetings start at 12:45. I have to force myself not to drink any more coffee, so reluctantly I replace my coffee mug with a bottle of water. Same as the first shift. Only now, members have found their way to the Internaat too. Although sometimes they really need something, there are also moments they just need someone to complain to. The result: it becomes impossible to cross off many AP’s. Another game of foosball. I really need to clear my mind. It depends on what day we’re talking about, but on Fridays my concentration and motivation is long gone by now. My theory is that the fumes of alcohol (still left from the Thursday drink) are causing us to feel dull. The only thing to do is to start a vrijmibo and play some games with members who feel the same. Drinking beer has started. If no activities are planned for the evening, 18:00 is the time you go home to have a quiet dinner and catch up some sleep. Unfortunately, this is more of an exception for me: It seems that drinking beer (in a social setting) is part of my job description. When I’m finally home, on average around 22:00, I realize I really need some sleep. It’s a shame that Netflix often wins this argument. I fall asleep in the midst of an episode of Modern Family and wake to an alarm set around 07:00.

Disclaimer: This piece is fueled by both coffee and irony 4

Intermania

Winter Wonderland

Wintermate

Deep in the cold of winter, when it rains and pours and the wind cuts like a knife, people somehow decide to go skiing. Wintermate takes care of the snow-lovers and après-ski aficionados among you. Text & Images: Hugo Bezombes & Britte Bouchaut, friends of OlaV

OlaV (the penguin mascot of Wintermate) deserves a place on the commissiebord, alongside all the other hard working members of Intermate who contribute to making the association as cool as it is. He completes the whole by inspiring an amazing trip filled with high value entertainment. Every year, Wintermate organizes a ski trip which is, let’s say it, a logistical nightmare. Even with its extremely competent committee and charismatic chairman (Hugo, red.). Although he is like God incarnated and is just as capable and all-knowing as the oracles of Delphi, a lot of things still go wrong. To play the blamegame, everything going wrong is either Husk’s responsibility (the company to which we outsource most of our tasks), the Hotel’s, OlaV’s or the Frenchman’s.

of them: they always served his plate first. #postivediscrimination But regardless of the troubles on the way, Wintermate always turns out really nice. No matter how many skis or snowboards are stolen, how many beers are drunk, how many tumbles down slopes occur or how many weird Dutch people invade your country. It’s not only a ski trip, it’s about consolidating friendships and developing new ones, creating inside jokes that will be recycled for months, or even years. We would like to invite every-hockeypucking-one of you ice holes to subscribe for Wintermate. Subscriptions will open soon, keep an eye on Intermate.nl!

“Unfortunatley, some thieves stole our skis.” This year we are going back to Saint François Longchamp, the same place we went to last year. Last year, unfortunately, some thieves stole our skis. Damn you, thieves! This year’s challenge will be to come back with an equal or larger amount of equipment as we had on our way there. In addition, we were also wondering if the French became a bit nicer compared to previous years and if they will serve us first, instead of delaying our orders. Except for Hugo, because he’s one October 2016

Foreign Affairs

Indonesi-Jaara Lucky Jaara is enjoying a semester of studying and traveling abroad. She shares her wonderful experiences around Indonesia and tells us all about its many different cultures, cuisines and nature. Text & Images: Jaara Bijvoet, master student IS

After a long process of being uncertain about the destination of my international semester, I could finally leave for Indonesia in the beginning of August. As the first days were filled with choosing courses and fixing all the administrative documents, I expected this semester to be full of studying. However, at the first meeting with my Indonesian lecturers, they already urged me to mainly enjoy this semester and to get to know the Indonesian culture. So, that is mainly what I’ve been doing for the past two months: having lectures from Monday to Wednesday and exploring Indonesia in my four-day weekend. This large amount of free time, and occassionally skipping a few lectures, has really given me the opportunity to travel through Indonesia and to get to know the ins and outs of this country. Indonesia and its many cultures As a country that is 45 times as big as the Netherlands, and is divided into a lot of islands, you cannot describe one Indonesian culture. Every island has had its own historical influences that have formed their beliefs. However, it can be said that throughout the whole of Indonesia, religion seems to be a large part of people’s daily lives. With 86% of the Indonesians identifying as Muslim, it is uncommon to not hear a mosque announcing the five daily prayers. On Bali, which is mainly Hindu, people make small sacrifices to their gods multiple times a day. Having six official religions in their country, Indonesia identifies as a multicultural society. However, in contrary to the Netherlands, I have not 6

experienced anything negative about this. As they are used to live with a diversity of beliefs, they seem also more open and respectful to people with another lifestyle than their own. In general, the Indonesians have very kind hearts. In the suburban area where the university is located, the local population often doesn’t speak English. However, they still try everything in their power to help you with whatever you need. During my travels, I have further experienced how the guides and local people are interested in your stories and really try to bond with you. On one occasion, we were even invited to attend a wedding ceremony after having met them only a few hours earlier.

Indonesian cuisines This diversity within the culture has also led to many regional cuisines. Where it is hard to find a ‘warung’ (local small restaurant) that serves pork in Java (due to the high amount of Muslims), the Christians in Sumatra are known for their Babi Panggang Karo (Karonese Roasted Pork). Despite their differences, these cuisines still share two Intermania

Foreign Affairs ground principles: you can fry anything (rice, chicken, banana, catfish, you name it) and you can never use too much sugar (even in your healthy fruit juice). However, in contrast to us Westerners, who are only gaining weight from this delicious food, the Indonesians somehow manage to keep their bodies slim. Let’s hope that we’ll also be able to integrate in that area and keep our food babies under control!

“Enjoying Indonesia in my four-day weekend. ” Traffic at its finest One thing that all Indonesians also seem to have in common is their lack of punctuality. When meeting up with Indonesians, you quickly notice that they are not so strict with being on time (lucky me!). If your lecture is scheduled at 8am, you shouldn’t be surprised if the lecturer arrives at 9am. However, on the contrary to their non-existing focus on being on time, once they are part of the traffic, they are always in a hurry. With more motorbikes than cars, the traffic here is extremely chaotic and rules seem non-existent. I mean, why shouldn’t you drive with four cars next

October 2016

to each other on a three-lane street? And why is it unsafe to ride with five people on one motorbike? It seems that as soon an Indonesian touches the steering wheel, their only focus is to arrive as quickly as possible. The only rules that seem to apply here are to honk every three seconds and to switch lanes as often as possible just to arrive two minutes earlier. Nurture Nature Although it seems terrifying, being part of the traffic is exciting at the same time. By renting scooters and just riding through the country, I’ve enjoyed the Indonesian nature to the fullest. The Indonesian nature seems to be even more diverse than their culture. We’ve crossed through quiet rice fields in the burning sun, and splashed through deep water puddles in the “chilly” (25 degrees) mountains the next week. We’ve watched the sunrise at beautiful lakes, visited many ancient temples, went surfing, climbed onto rough volcanos, enjoyed the company of wild orangutans in the jungle and, of course, also got to know the life in the metropolis Jakarta. This variety of sceneries makes it hard to be bored in Indonesia and makes me only look forward to the next few months of adventures. As one of my fellow international students mentioned: “studying could have been way worse.”

Living in the Netherlands

From Java to the Lowlands You would think changing the sunny beaches of Java for the often rainy university of Eindhoven would create quite a culture shock. This turns out to be true. Dhani tells us all about it and how she experiences her stay here. Text & Images: Fardhani Prasetyaningtyas, master student HTI

Haring It was August 26th, 2013 when I set my feet for the first time in the “lowlands”. Together with my host-dad, I was walking from Schiphol to where he had parked his car when he said: “Dhani, are you going to drive the car?”. He laughed. Then, I realized that I was standing on the left-front side of the car, and cars have the steering on the left here. I laughed as well. I could feel my face getting warm as I felt embarrassed, “Dhani, you are in Europe now. You are in the Netherlands!” I told myself as I walked to the other side of the car. I was an au pair for a year in Laren, North Holland, in a very lovely and kind family with two sweet-little boys. My host kids taught me a lot of Dutch words from the books I read to them, though most of the time it would be “Goed zo!”, “Pas op!”, “Lekker eten!” and “Slaap lekker!”. We had dinner together every day, which means that I had a lot of Dutch food like erwtensoep and stamppot. I can’t forget to mention frikandel and kroket, but my favorite has always been haring met uitjes! I still have it every now and then from the week market.

Omafiets I originally come from West Java, but before coming to the Netherlands I worked in Canggu, Bali. My workplace was surrounded by rice-fields and it’s located only less than a kilometer from the beach. I love to walk on the beach, catch sunsets, or just chill out on the sand. I went to different beaches almost every week. It was great! My whole work-and-beach life turned into student-and-city life as soon as I arrived in Eindhoven on August 4th, 2016. From beaches to canals, from rice-fields to heide, from motorbike to omafiets. Life in Eindhoven has been different and great so far. The country is clean and organized. I really like the way Dutch people think and live. With its multicultural country, their culture is more open. I grew up in an Asian culture where people are shy and not prone to express their opinions plainly. I’m here now and I’m eager to experience this new approach to life. Broodje ham/kaas I was very impressed by the introduction weeks that the university organized. The first time I saw the schedule, I was surprised that the university also scheduled parties for the students. I knew that Dutch people love to party, but, party in an official, academic introduction week? For three nights in a row? Really? We were very busy with all the informative and fun activities, including workshops, sport and student association days, dinners and BBQs, university and city tour, and the games of course. I joined in Intermania

Living in the Netherlands between students and teachers. Here, the lecturers are approachable.

almost all of the activities, except sometimes I skipped breakfast. I don’t mind eating bread with ham or cheese every day during the intro for lunch, but breakfast with the same menu was a bit too much for me. I’m just used to eat rice every day. Study-shocked From the day I started my classes, I experienced many differences in education and teaching styles between Indonesia and the Netherlands. Here, we have exams every three months or less (a quartile), while in Indonesia we divide the academic year into two semesters. In class, the students are expected to participate more actively than in my home country. The lecturers encourage us to express our opinions about a topic and to have discussions. These are very unusual teaching approaches for me, but in a good way, because I am learning to speak up more frequently and upgrade my self-study ability. We also need to do a lot of study before and after class. We have to read a lot, make reviews of papers and also do research. Having bread with ham or cheese for breakfast and lunch every day is definitely not the strangest part of my experience here. I have never been in situations where the students and lecturers have lunch together and chat casually. I’m not used to have social interactions with the lecturers. In my home country, we keep distance October 2016

Lekker vrij! Sometimes it can be difficult to stay away from your loved ones, in my case: my family and friends. But, so far, I haven’t been homesick. I talk to my family every day and we can Skype anytime (thanks to the internet!). Also, a bunch of papers to read, assignments, a photography club and sports already keep me busy. Besides, I like going by train and there are more than 100 museums and castles in different towns in the Netherlands. That’s why I subscribed for a Museumkaart and Weekend Vrij for the train, so I have more than 100 places to go to during the weekends. Old cities, full of history and canals, always attracted me. They’re beautiful and I enjoy the atmosphere, different in every city. Of course, I never forget to take pictures! Gezellig! Living in the Netherlands has changed my life. When I compare who I am now to who I was when I came here for the first time, I realize how much I have changed. I have become a more mature, open-minded and independent person. This experience gave me the opportunity to get to know other people and even myself better. It’s not only about the master program, but also about everything that surrounds it. I still have years ahead and I miss the beaches in Bali, but so far, overall, het is gezellig!

InterT.E.A.M.

Back to Bata One of InterT.E.A.M.’s most exciting annual activities is participating in the biggest relay-race of the world: The Batavierenrace. The “Bata” is the biggest students sport-event of the Netherlands. Every year, thousands of students from around the country gather in Nijmegen to start the race at midnight. Even the Guinness Book of Records reserves a spot for the Bata every year. The race is divided into multiple levels, from the shorter distance of two kilometers up to ten, for the very passionate runners. The finish line is in Enschede, where the university campus will host the biggest students party of the Benelux right after the race. Believe it or not, some participants aren’t there just for the running, this is a party you don’t want to miss! This year, the Bata will take place in the weekend of April 28th, so be sure to save the date in your agenda already! The first brave runners will start in Nijmegen as the clock strikes 00:00 on Friday night. The rest of us will already be enjoying some beers in Enschede. As the night group finishes, with exhausted legs and hearts filled with joy, the morning group gets ready to run for their lives. In the meantime, the afternoon group sleeps calmly in their tents in Enschede. After we have all warmly welcomed our last runners at the finish line, it’s time for food and beer! From ‘sjalaliesjalala’ in the large tents on campus, to techno beats in the basement of the library. At the crack of dawn, everyone heads back to their tents, alone or together… Surviving this huge event is not something everyone is able to do without training. It is also the perfect opportunity to get active and fit. Of course, InterT.E.A.M. wouldn’t be InterT.E.A.M. without giving you the opportunity to train together with your teammates! Therefore, we will organize weekly trainings, open for all run enthusiasts of Intermate. Our training program will begin approximately two months before the Batavierenrace. Probably, one of us will guide a training around Eindhoven every Monday evening. More information about the Batavierenrace and the training schedule will be available around November or December.

A few starter tips • A good warming up is important to avoid injuries. Try to keep a consitent pace to endure a longer run. Choosing a playlist consisting only of songs with the same rhythm might help. • Don't worry about your speed, starting off calmly prevents you from getting injured or over trained. • Increase the length of your running track every time you train. This will boost your endurance. • Be patient! You will not directly experience positive results after the first couple of trainings.

Text & Image: Sanne van der Laan, InterT.E.A.M. 10

Intermania

Column Britte

PostNL‘s Gonna Catch ‘em All Pokémon is hip, en, hipster dat ik ben, doe ik hier dus vrolijk aan mee. Squirtles zijn niet veilig, ik moet en zal een Blastoise krijgen. En nee, niet op mijn mobiel, dat is alweer passé, gewoon lekker ‘retro’ op de DS. Na heel Marktplaats afgestruind te hebben op zoek naar de tweede generatie (SoulSilver en HeartGold), begint het bieden, spannend! Een vurige strijd volgde en ik kan mij dan wel eindelijk de trotse eigenaar noemen van SoulSilver! Nu alleen nog wachten op de postbode… “Wij zijn PostNL en we hebben iets voor je”. Een lege envelop wel te verstaan. Blijkbaar wilde het personeel in het sorteercentrum van PostNL zelf ook graag Pokémon gaan vangen. Oké, er kan altijd iets misgaan, geen probleem dus. Ik bestel hetzelfde spelletje gewoon nog een keer. Weer oorlog voeren op Marktplaats, weer kamperen voor de brievenbus. Maar, na een week had ik het pakketje nog altijd niet ontvangen! Misschien wilde zelfs de postbode dolgraag Pokémon spelen, maar ik ook! Nu was de maat vol en dus ging ik er officieel melding van maken bij PostNL. Echter toen ik dit meldde was PostNL er gelukkig om mij erop te wijzen dat het eigenlijk allemaal mijn eigen schuld was. Dan had ik het maar verzekerd moeten laten opsturen voor €15,- extra. Dat zij personeel hebben dat niet van andermans spullen af kan blijven, doet er natuurlijk niet toe. Natuurlijk, er zijn ergere dingen, maar dit zette me wel aan het denken. Wanneer heb je als bedrijf je initiële doel totaal uit het oog verloren? Is het als je gewoonweg lui bent geworden door je relatief sterke positie in de markt? Nemen ze je alleen maar aan bij PostNL wanneer je profiel full-on bestaat uit narcistische eigenschappen? Aan de top komen vergt tenslotte wel het nodige ellenbogenwerk, wat ik een grijs muisje nog niet zo snel zou zien doen. Of, misschien ben ik wel gewoon helemaal raar dat ik ervan uit ga dat wij in een samenleving leven waar mensen echt iets voor elkaar willen doen, stel je eens voor! Bizar. Ik wil in ieder geval wel graag iets terugdoen voor PostNL d.m.v. een suggestie voor hun kerstpakketten aanstaande december. Geef jullie personeel alsjeblieft allemaal een DS mét Pokémon. Hopelijk kunnen ze dan voortaan van de mijne afblijven en kan ik het ook een keer gaan spelen! October 2016

“De postbode wil dolgraag Pokémon spelen, maar ik ook!” –Britte

en Theme

Quiz: Does the Apple Fall far from the Plant? Fruits and vegetables, we all know this healthy stuff and eat (or should eat) it every day. But did you know they do not just spawn in the supermarket? They actually grow from things called plants and trees. Do you know which fruit or vegetable belongs to which plant? Tekst: Marit Loonen, fruit specialist

Connect the items:

pineapple

tomato

potato

sprouts

strawberry

garlic

banana

kiwi

FOOD

Intermania

October 2016

13 Answers: 1: potato – 2: strawberry – 3: garlic – 4: banana – 5: pineapple – 6: sprouts – 7: tomato

But of course we all know where kiwis come from!

5. 6. Theme

Intermania Reviews

Hugo’s Happy Hangover Ever find yourself wondering what to eat after a night out? What could make you feel better? What should you avoid? The Intermania committee decided to sacrifice Hugo as a test subject to find out for you! Text & Images: Hugo Bezombes, editorial staff. Inspiration: Benedetta Malagoni, editorial staff.

FOOD

That sweet smell of beer on your shirt, the wonderful stickiness of your unbrushed teeth, and the lovely headache you get as soon as you open your eyes… Dammit. You’ve done it again,. You’ve gone too far last night and must now suffer the horrendous consequences: a hangover. You are now faced with two options: the first one is staying in bed until you feel better (but you know you are going to be there for a while if you do and you have an Intermania meeting in an hour)… The second option is to get up and look for something to eat that will help you survive, give energy to start your day and makes sure you arrive at your meeting. This is no made up scenario: it was an actual experience of mine, since I was

on a mission. I was the designated investigator in search of the most pain-relieving, stomach calming foods. The Intermania committee (particularly Bennie), advised me on which foods to eat. With the gathered knowledge, I am now able to advise you all on what to eat and what to avoid in this situation (you’re welcome for the sacrifice).

“Warming my heart with their creaminess at every bite.” As I sluggishly got out of bed, I opened my phone to ask my Intermania companions what I should eat. They proposed four items that I absolutely had to try: frikandellenbroodjes, scrambled eggs, chicken noodle soup and doughnuts. As soon as I received this list, one item was immediately crossed off: frikandelbroodjes. Since last year, it has been my firm belief that these fried ‘delicacies’ contain cow eyes and I must say the thought of chewing on cow eyes while hungover, is not a pleasant one. Intermania

Intermania Reviews Benedetta’s note: “No hate on frikandelbroodjes. I owe them big time. They helped me through some quite difficult times, like a traumatic twodays hangover. Besides, I hate crushing the dreams of meat that thought to be good meat and ended up in a frikandel.” Therefore, I moved on to the second item on my list: scrambled eggs. Mine were plain as they should be (but also because I forgot to buy cheese the previous day). It took a lot of brain and willpower to make, as I had to remember where all the items were stored (mostly in my fridge and cupboard as it turns out). They were delicious, though. Comforting. Warming my heart with their creaminess at every bite. I felt better. The chicken noodle soup came next. Not because I particularly despise chickens, but because it was the third item on the list. Waiting for the water to boil was excruciating and I had to pay attention not to burn myself, which turned out to be a particularly tedious task. Once it was nice and ready, I had to wait an additional 5 minutes to let the soup cool down, while feeling the steam in my eyes. I desperately tried to keep them open - which is as irritating as a dust speck stuck in your eye for some time, so you don’t do anything about it. When I finally began to eat it, I still burned my tongue. Verdict: avoid boiling water, trying not to hurt yourself requires way to much attention and efforts, while you are at your most vulnerable. I accidently added another food half way through my testing, because I thought that being hungover was no excuse for not eating vitamins. I ate an apple. Do. Not. Do. This. It is simply a bad idea. You have almost no saliva and the sweetness of the apple makes your teeth so sticky that you will want to flush your mouth with bleach. But I remained October 2016

“I ate an apple. Do. Not. Do. This.” reasonable, brushed my teeth and took a piece of gum. Lastly, the doughnuts. Not the donuts, but the doughnuts you decadent Americans. I bought them on the way to the meeting because sharing is caring and because they were on bonus at the appie (Albert Heijn). Though delicious, the after taste of grease left me slightly sick and not wanting more. So use only for short term comfort. In conclusion, I would recommend the scrambled eggs. Just be careful if you have to do the dishes afterwards, it may be the last thing you want to do. So for next time, get yourself a keukenbitch to help you out. 15

en Theme

It‘s All About the Looks Some things taste good, others don’t. It’s as easy as that, right? Well, apparently it isn’t. Many more senses than just ‘taste’ play a role in how you experience the food that you are eating. Marit did some research. Text: Marit Loonen, editorial staff

smell of this rotten food is perceived as gross. However, even when the food in front of you looks and smells good, there is still a chance that you won’t even think about eating it. Chances are you are avoiding it because of a sort of traumatic eating experience. As if your brain is thinking; ‘Wait – is that the same food as that horrifying meal your roommate made last week? Better not eat it this time. Ew.’

Eating healthy One reason of why food appearance is very important is because of evolution. Our brains are programmed to select a balanced diet with many nutrients. This diet consists of a mixture of different colors; dairy is generally pale, meat is brownish, and fruits and vegetables are bright greens, yellows and reds. As blue is a quite unusual color for our food (can you think of something other than blueberries?), food in this color often just looks… wrong. Furthermore, your brain will reject foods that might be dangerous to you – such as rotten fruit and undercooked meat – which is why these seem unappealing to you. This is supported by your sense of smell, as the

change the way you

FOOD

In a French experiment some years ago, 54 wine tasters were asked to taste and describe a red and a white wine. The white wine was mostly described with terms like ‘floral’ and ‘lemon’. While for the red wine, terms that were used were more in the ‘cherry’/‘cedar’ category. Sounds legit. Until you learn that the red wine was in fact exactly the same as the white wine – only with the addition of a flavorless red food coloring. So, what happened there? From this experiment one can conclude that food taste is significantly affected by its appearance. After more research it turned out that not only vision, but also smell and hearing can change the way you experience food. For example, think of that amazing sizzling when you put bacon into a hot pan. Makes your mouth water, right?

“After more research it turned out that not only vision, but also smell and hearing can

experience food.” Synesthesia The second reason for why our taste is affected by other senses can be explained by the phenomenon of synesthesia. Every sense has its own pathway to the brain, through which information travels. These pathways are parallel to each other. However, in some situations a cross-over from one pathway to another occurs, which leads to sensual information that gets mixed up. Because of this, a yellow-greenish color may evoke a taste of sourness, while pink more easily evokes Intermania

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Cadbury received many complaints about the chocolate tasting diffferently after only changing its shape to a rounder form

sweetness. And red (in wine), apparently evokes red wine aromas… Color is not the only aspect of appearance that affects taste through synesthesia. Apparently, it works the same way for the shape of food. A company that found this out the hard way is Cadbury, an English chocolate manufacturer. They thought it would be a great idea to change the shape of their chocolate bars to a rounder form, but shortly after they received lots and lots of complaints. Not about the new shape, but about the – according to consumers – changed recipe! The recipe was exactly the same as before, but the rounder shape led to a much sweeter experience. Food industry All these insights might lead to a significant change in how the food industry works. In the future, we should not just take food flavor in consideration, but also its colors, shape, and packaging material. Taking these into account, might make your meal taste better, but it can also be used in the manufacturing October 2016

“Scientists hope to develop healthier foods that are more appealing to children and picky adults.”

of food! For example the chocolate bars mentioned before. If a rounder shapes makes the taste sweeter, then the possibility exists to reduce the sugar content of chocolate, and thus make it healthier. This way, scientist hope to develop healthier foods that are more appealing to children and picky adults. However, remember that looks are not everything. Even foods like chilies and stews, that sometimes literally look like shit, can taste great. 17

TostCie

Wat Kost die Tosti? Hebben tosti’s een introductie nodig? NEE! Bas, tostiteller van onze TostCie vertelt over hun succes. Het verhaal over hoe een Tosti de harten van onze lieve eerstejaars sneller heeft laten kloppen. Tekst: Bas van Rhenen, tostiliefhebber

FOOD

Jacob loopt op zijn dooie gemakje het Internaat binnen met een grote tas vol broden. Hij heeft het ontzettend warm, want hij is al een half uur met die tas aan het slepen. Gelukkig komt hij Bert tegen die hem kan helpen. Bert kijkt blij, want het is weer de eerste tosti-dinsdag van het jaar. Je ziet het aan hem, hij heeft er zin in. Alles in hem ademt tosti’s. Joris kijkt hem heel zenuwachtig aan. Hij weet niet wat hij moet verwachten, nu hij volwaardig TostCie lid is. Hoe moet hij met al die klanten om gaan en wanneer is de kaas nou echt perfect gesmolten? Jacob rent naar de bar, zet de tas neer, en begint alvast de tosti’s voor te bereiden. Je ziet de spanning ook in zijn ogen. Iedereen loopt met dezelfde vraag rond: Komen de s jaarzen tosti’s halen??!! Bert probeert iedereen te kalmeren. “Er zijn meer dan genoeg tosti’s ingekocht, de ijzers staan te gloeien, en de kluis is geteld”. De TostCie is er klaar voor. Het is klokslag half 1. Het tostilied van Huub Hangop golft door het Internaat en is te horen tot in de afstudeerhokjes. “Tost Tost Tosti Tosti Tohostiiii”. Hongerige Intermate leden (die lui op de bank lagen) springen op en rennen naar de bar om hun eerste tosti van het jaar te bestellen. Er ontstaat een kleine rij en de eerste tosti’s gaan als warme broodjes over de toonbank. Ondertussen komt Anke vrolijk binnen lopen en schreeuwt dat ze ‘een aantal’ sjaarzen heeft mee kunnen nemen van haar voorlichtingspraatje. Als ‘een aantal’ gelijk stond aan 60 eerstejaars, was het nog steeds een understatement geweest. Hordes aan TU tassen en verbaasde koppies 18

stromen het Internaat binnen op zoek naar lunch. Vermoeide gezichtjes die net 2 uur hebben moeten programmeren krijgen weer een lach en het rommelen van buikjes laat het Internaat bijna trillen. Er ontstaat een rij vanaf de bar tot aan de ingang en iedereen wil maar één ding: die verdomd lekkere tosti. Jurjen staat te stralen en moet bijna een traantje weg pikken. Zo trots is hij. Er wordt een nieuw record gevestigd; zoveel tosti’s worden er verkocht. Helaas wordt dit moment al snel verstoord door een hongerige sjaars: “Wat kost die tosti? 50 cent?!! Doe er dan maar 8!” Jacob begint te schreeuwen. De tosti’s raken op en paniek begint toe te slaan. Jurjen kan gelukkig de rust bewaren, duwt nog wat broden in de ijzers en rent naar zijn fiets om nieuwe ingrediënten te halen. Niets houdt hem tegen om het record dik te verbreken.

“Het rommelen van buikjes laat het Internaat bijna trillen.” Ondertussen is Joris helemaal in zijn nopjes. Het lijkt alsof hij dit al jaar en dag doet, het is bijna een routine. Als je Joris vraagt wanneer de kaas nou echt goed is gesmolten, zegt hij: “Dat zie je niet, dat ruik je”, aldus de kenner. Bas staat vanaf een afstandje tevreden toe te kijken. Hij ziet het geld over de toonbank vliegen en denkt al aan nieuwe activiteiten die tosti-gerelateerd zijn. Misschien kan die Intermania

TostCie bakfiets nu toch werkelijkheid worden voor de TostCie of misschien kan eindelijk ‘Het Grote TostCie-spel’ worden gerealiseerd. Die droom jaagt Teun nog altijd achterna. Wat is er nou leuker dan een spel waarbij je ook nog je eigen tosti mag samenstellen. Opeens klinkt er een oorverdovend lawaai: de tosti’s zijn op. Gelukkig kwam op dat moment de redder in nood binnenvliegen: Jurjen Faber is zijn naam. Hij kwam met nieuwe broden, ham, kaas en heel veel liefde. De ijzers konden direct weer worden ingestoken en binnen enkele seconden roken kenners de kaas alweer smelten. Waar de stemming enkele seconden weg was, is deze alweer verdubbeld op het moment dat de namen van sjaarzen worden geroepen omdat hun tosti klaar is. Een sjaars vertelt vrolijk: “Ik had nooit gedacht dat dit mogelijk zou zijn, lunch voor 50 cent. Ik denk dat ik college ga skippen om voortaan vooraan in de rij te kunnen staan”. Een ander reageert: “hebben je intro-ouders hier niet over verteld? Ik hoop dat we voortaan via een app kunnen bestellen en betalen”. “Of dit gaat gebeuren is niet de vraag, maar wanneer” is de reactie

October 2016

“Hij kwam met nieuwe broden, ham, kaas en heel veel liefde.” van de heer Timmermans hierop. “Er is zo veel mogelijk, zolang de klant maar voorop staat” vervolgt Joris. Rond kwart over 1 is het dan echt zover. De laatste tosti’s vliegen over de bar en het tosti lied wordt voor een laatste keer gespeeld. Iedereen slaat zijn armen om elkaar heen en er wordt uit volle borst meegezongen. De borrel kan er een voorbeeld aan nemen. Het Internaat loopt langzaam leeg en de rotzooi wordt opgeruimd. Bert omhelst alle leden en vertelt hoe trots hij is. Er is een nieuw record gezet van 130 tosti’s in één pauze – bijna het dubbele van vorige keer. Iedereen kijkt tevreden. Ze voelen het. Dit gaat HET jaar van de TostCie worden en iedereen mag het weten!

Cartoon Jolijn van de Laar

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Too Poor for Good Health?

As it turns out, fast food, the American healthcare system and low-income communities are all characteristics of the vicious cycle many Americans have to deal with every day. What? How? Why? Britte set out to find out. Text: Britte Bouchaut.editorial staff. Image: jamieneri87.wordpress.com/tag/fast-food-restaurants

“Would you like to supersize that for just one dollar?” Famous words from the documentary Supersize Me, and probably also known to anyone who has ever visited the United States. When you think about the United States, you automatically make some associations with the country. ‘The sky is the limit’, everything is bigger, larger, higher, heavier etc., including their inhabitants. Although the whole country seems to struggle with being overweight, the major obesity problem seems to be most common in the low-income communities. Which, in return, seems to be the largest contributor to problems related to healthcare. So, why is it that mostly lowincome communities are hurt by this, and how is it possible that such a bad habit has become the nations’ culture?

“...Lobbyists from the Coca-Cola company did a really good job...” Why mostly the poor? First of all, why is the obesity problem mostly occurring in the United States and the South-American continent? Is it due to cultural changes, e.g. a more sedentary lifestyle, or simply due to increased portion sizes? First of all, we can thank evolution for making us store high-caloric food in our bodies instantly. What used to save us during times of scarcity is now causing some October 2016

serious threats to our lives. If we combine this trait with the occurrence of fastfood in great amounts and the relentless marketing of it in the United States, it gives a lethal combination, especially hurting the ones in low-income communities. But why are these communities more affected by this problem than others? There are multiple reasons for this correlation. First, low-income neighborhoods frequently lack grocery stores or so-called ‘farmers’ markets where they can buy affordable, healthy products or ingredients. Second, it appears that fast food is extremely cheap compared to regular products. One example coming from Latin America, is that water is more expensive than a bottle of coke. So, in combination with heavy usage, this leads to obesity, especially in children. In order to create an environment of awareness and making healthy foods more available, the government wanted to implement the so-called sugar tax, so people would rather buy water instead of these sugary beverages. Unfortunately, lobbyists from the Coca-Cola company did a good job, which caused this new law to be rejected and soda remained cheaper than water. The downward spiral There are several risks when eating large amounts of fast food. The first, and probably the most obvious one, is weight gain which leads to obesity. As a typical fast food meal (think: hamburger, fries, beverage) is high in fat and calories, it can make you gain weight. Especially when one structurally consumes 21

en Theme Fact: In 2009, researchers at the University of California, Berkeley noted that living near a fast food restaurant is linked to a 5.2% greater risk of obesity. Fact: A 2010 study by researchers at the University of South Australia indicated that, for each 10% increase in the density of fast food restaurants in a region, people are 1.39 times more likely to die from a cardiovascular condition. Fact: The Guardian (2011) reports that the number of people worldwide living with diabetes has more than doubled since 1980, from 153 million then to nearly 350 million in 2011. Fact: The heaviest person that has ever been rigged out of his house weighed more than 635 kg!

Food

more calories than the amounts that are getting burned in a day, they can develop obesity. Second, as fast food is often very high in sugar and salt, people tend to develop insulin resistance, which heightens the risk of developing type two diabetes. In addition, due to the high amounts of salt, oneâ&#x20AC;&#x2122;s blood pressure can sky-rocket, leading to all kinds of heart-/vein-related risks. But the trouble becomes serious the moment one gets too heavy to go about their day-to-day business. As people that have become so obese are starting to have trouble walking or standing-up, they exercise even less than they already did. And if their nutrition does not change, this decrease in exercise will only lead to gaining more weight even faster, creating a vicious circle of further weight gain and decreased physical activity. 22

So, what appears to be a complex problem is actually very simple: Lack of money = fast food = obesity = sickness = health care = expensive = lack of money, creating a downward spiral not only for the current generation, but also for the future ones. In addition, the increasing amounts of obese people and their declining health causes treatments to become even more expensive, leading to even more people that cannot afford healthcare. Those people remaining poor and easy victims of the powerful fast food industry. It is clear that change is needed in order to break this vicious circle. While Obama has tried to start implementing some changes in the US healthcare system, this has not really taken off yet. Letâ&#x20AC;&#x2122;s hope Hillary or Donald will finish his work, leading to a healthier America. Intermania

TU/e for Dummies

Smoothies and Sandwiches As a student, a lot of junk food and calories tend to enter your stomach. How wonderful would it be if the TU/e cafeterias offered some healthy lunch options instead? News flash: they do! Text: Arjun Tyagi & Vincent Mosmuller, freshmen SI

We are the chosen ones to test some lunches at the campus for the Intermania. The Smoothie Bar in Flux and Subway in the Auditorium waited patiently for our visits and our eventual verdicts. Where should you lunch next time? Salty Subway The most crowded place during lunch time at the Auditorium is the cafeteria. Since the start of this year, there is a new addition: Subway. ‘Eat Fresh’ is the motto of their brand and they do live up to it. With fresh vegetables and freshly baked bread, they make delicious sandwiches for students. Being the most crowded cafeteria on the campus during lunch, on some days it might be rather hard for some to secure themselves of a sandwich and still make it for class in time. Very ideally placed in the campus (since a lot of classes take place in Audi), Subway offers good, healthy and fresh food for students. The huge variety is due to its many sandwich combinations – with meat or even without for all the vegetarians on campus. It may be more expensive than getting any regular sandwich on campus. However, taste-wise, Subway is better as is evident from the huge queue formed there during lunch. Sweet Smoothies With an interesting blend of mandarin, apricot, lettuce and coconut concentrate, the cafeteria at Flux serves an intriguing smoothie. It has everything one could ask for in a smoothie: it is fresh, delicious and, October 2016

most importantly, healthy. Due to different combinations of fruits and vegetables every day, the cafeteria encourages students to eat healthy food. They do this by making the smoothies irresistibly sweet, without adding any extra sugar. The second smoothie on the menu for that day was a blend of coconut, banana, goji berries and pineapple. Already aware of the fact that coconut, banana and pineapple complement each other greatly, we were very curious about the taste of the goji berries in this smoothie. Unfortunately, we could not distinguish the taste of the berries from the blend. However, this missing taste did not negatively influence our opinion of the smoothie. It was a great combination of fresh tastes, nice texture and healthy products. Pricewise, the smoothie bar is quite student friendly, as two fresh medium smoothies only cost 5 euros. This smoothie bar breaks the trend of healthy and fresh food being expensive. They prove that these types of food can actually be affordable for students.

“...mandarin, apricot, lettuce and coconut...” Now you no longer have an excuse to stuff yourself with calories and artificial sugars. The TU/e cares about its students and provides healthy lunches for all. Well done, TU/e, well done. 23

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Ten Cans of Pringles and a Banana You enter the supermarket to buy kale and apples, but you leave with candy and pizza. Sounds familiar? After some serious research, Pam has found out how your shopping behavior is shaped by the supermarkets themselves. Text: Pam Philippens, supermarket victim

In your left hand, you’re holding your ecofriendly and recycled shopping bag. In your right, the shopping list that you just created at home. You know exactly what you are going to purchase for the whole week to come. Vegetables, fruits and quinoa can all be found on the list. You convince yourself that this is all you are going to buy today.

“You decide that one little bar of chocolate never killed nobody.”

FOOD

Self-assured, you walk into the supermarket. The first products you see are the beloved vegetables and fruits. You load your cart with these healthy boosts and you could not feel more content. Suddenly, just around the corner, you catch a tiny glimpse of your ultimate weakness. A girl’s true best friend: chocolate. After a quick look in your cart full of broccoli and carrots, you decide that one little bar of chocolate never killed nobody and with full ecstasy, you run to the candy bars. Half an hour later, you are entering your pin code in order to pay for your gigantic cart full of chocolate, freshbaked apple pies and candy. Oh and the carrots, of course. If you have often been that person who loads ten cans of Pringles and a banana, for the vitamins of course, onto the cash desk, there is no need to feel ashamed. It is simply 24

not your fault. Someone in the management team of the supermarket has probably studied Psychology & Technology and knows exactly how to trick you into buying more than you desire. It is the supermarket vs your brain and it is an extremely hard battle. May the force be with you. The key question is: how do they do it? Vision The moment you enter the supermarket, everything has already been arranged for your perfect shopping experience. The excellent environment for spending as much money as possible. Your senses are put to the ultimate test. At first, the healthy counter with vegetables and fruits in all colors of the rainbow appears. The reason why the supermarket shows you these products first, is because of the effect the bright colors have on you. Unconsciously, they make you feel happier and more content, resulting in you being more likely to spend more money. Also, you feel less guilty buying some unhealthy products, when you have already added many healthy ones to your cart. Scent However, not only your eyes are tested during this battle between you and the supermarket. Your nose faces a challenge as well. As you walk past the counters, incredible smells enter your nose. Grilled chicken, fresh bread and spicy cheese. The smells create the belief and awareness that all these products have been freshly made, by hand. It is a little more expensive Intermania

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than chicken out of the freezer, but this is a lot fresher and healthier, right? You let the delicious smells convince you, as you load your cart with fresh turkey and mozzarella. Supermarket vs you, 2-0. Hearing Now that we’re at it, let’s make use of those ears God gave us. Without truly realizing, you softly hum along with the speaker that distributes notes and tones into the supermarket. For you, it does not really

“Let the delicious smells convince you, as you load you cart with fresh turkey...” matter whether you hear Muse or Justin Bieber, as long as you can buy your food. The shop, however, does not just choose any song. In 2015, researchers at a university in Malaysia found that this is because the slower the rhythm of a song, the slower you tend to walk. This results in you spending more time in the shop and, therefore, you being more likely to purchase more products. So maybe you should consider bringing headphones October 2016

with your own music, the next time you go shopping. Calculation struggles Next, the salty snacks cross your path. You wonder what bag of crisps is the cheapest, so you take a look at the weight and prices. 225 grams cost €1,29 and 175 grams of a different brand cost €0,98. You decide that these numbers are too difficult to calculate with, so you decide that those 30 cents do not really matter and you drop the 225 grams bag in your cart. The supermarket wins, again. By making use of unfamiliar numbers, customers have a harder time comparing prices and tend to give up on the calculation more easily. As in any case, there are exceptions People with calculators and a fixed budget in cash will be less likely to fall for the supermarket’s tricks. However, nobody’s senses are completely immune for music and delicious scents. So, when people look at your cans of Pringles with judgment and disgust, tell them that your brain has simply lost the battle against the supermarket, wave your debit card and leave the supermarket with your nose in the air. Wait, do I smell donuts? 25

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Rechtstreex Sinds kort is het bedrijf Rechstreex ook actief in Eindhoven, en werkt het samen met de Zwarte Doos op onze campus. Wat houdt dit precies in en waarom zou ik voortaan hier mijn boodschappen bestellen? Tekst: Britte Bouchaut, redactie

food

Niet alleen zouden mensen zich op deze Rechtstreex is een voedselinitiatief dat manier bewuster moeten voelen over wat ze gelooft in een ander, beter voedselsysteem eten, deze nieuwe manier van boodschappen dan dat we nu gebruiken. Ze kopen collectief doen draagt ook bij aan een duurzamer in en rechtstreeks bij locale boeren. Hiermee systeem. Door bij lokale proberen ze de voetselketen boeren en producenten in te verkorten. Niet alleen te kopen wordt er bespaard maakt deze collectiviteit “Door deze lange rit op verpakkingsmaterialen deze producten goed en transportkosten, wat betaalbaar de consument, zijn de producten ook weer de versheid van maar het zorgt er ook voor de producten ten goede zou dat de boer een eerlijkere vaak minder vers...” moeten komen. prijs voor zijn producten Studenten van onze ontvangt. In het systeem dat universiteit die duurzaamheid hoog in we nu hanteren wordt vaak gebruik gemaakt van diverse tussenpartijen met betrekking tot het vaandel hebben staan kunnen er het verhandelen van onze voedingsmiddelen. voortaan voor kiezen hun boodschappen Door deze lange rit zijn de producten vaak op deze manier te doen. Mooie, eerlijke minder vers en betaalt de boer indirect de producten voor een goede prijs. Én gewoon prijs voor de kiloknallerprijs in de supermarkt. op te halen na college.

Intermania

Column Jan

Koken met Jan Een mooi thema, zoals mijn omvang ook laat zien. ;-) Maar er zijn natuurlijk verschillende manieren om naar eten te kijken. Vanuit het perspectief van telen, oogsten, transporteren, bereiden bijvoorbeeld. Is het duurzaam geteeld? Wordt het met respect geoogst/geslacht? Vervoeren we het duurzaam? Gebruiken we een hooikist of gewoon Gronings aardgas voor het bereiden? Of kijken we naar eten vanuit voedselveiligheid. Denk aan de ‘beroemde/beruchte’ E-nummers, die op een bepaalde manier zijn ingedeeld: E100-180 kleurstoffen, E200252 conserveermiddelen, etc. Er zijn autoriteiten die erop toezien dat daar waar professioneel wordt gekookt sprake is van veilige en verantwoorde voedselbereiding. Dit levert soms botsende regels op, zoals de VWA die wil dat de vloeren in een keuken zo glad mogelijk zijn om het hygiënisch schoonmaken te vergemakkelijken, maar de Inspectie SZW wil dat de vloeren zo stroef mogelijk zijn om te voorkomen dat het keukenpersoneel uitglijdt over te gladde vloeren. Over elk van die zojuist genoemde onderwerpen zou deze column kunnen gaan. Maar mijn omvang komt ergens vandaan, ik ben dol op goed en meestal zelf klaargemaakt eten, daarom een favoriet recept, mij ooit ingefluisterd door een Vlaamse Madame, toen ik ruim 40 jaar geleden in Leuven bij vrienden was. De komkommersalade is van mijn moeder.

Voor 4 personen: •

1 kg witlof (bittere hart van onderuit verwijderen, en witlofstruikjes in stukken van 2 cm snijden)

•

0,5 liter slagroom

•

150 gr geraspte Gruyère of Comté of gewoon goede belegen bv. Stolwijker of Noord Hollandse Boerenkaas

•

750 gram (zelf–) geschilde en gekookte in schij ven gesneden aardappelen (Nicola’s of Opperdoezen)

•

100 gr Hollandse gepelde garnalen

•

2 eetlepels grove pittige

•

3 tenen (Spaanse)

mosterd knoflook

Bereiding (ca 35 min) Kook de witlof gaar in de slagroom. Schep met een schuimspaan de gare witlof in een ovenschaal bovenop de gare aardappelschijven. Knijp in de achtergebleven slagroom de knoflook uit, schep naar smaak, maar zeker 2 eetlepels mosterd erbij en doe er dan voorzichtig de garnalen bij. Roer voorzichtig door tot een egale saus ontstaat, giet deze uit over de witlof en aardappelen in de ovenschaal (verdeel over het hele oppervlak), strooi de geraspte kaas over het geheel uit en zet de schaal óf heel even onder de ovengrill (2-3 min) óf ca 10 min. hoog in een op 200 graden voorverwarmde oven. Komkommersalade: 1 (eventueel geschilde) komkommer, in schijfjes met de kaasschaaf. In een sausje van 1,5 eetlepel mayonaise, 2 uitgeknepen tenen knoflook, 1 eetlepel ketjap en 1,5 theelepel Aromat (en de Aromat uit groen blikje is in dit recept essentieel). Smakelijk! October 2016

Ik gebruik tijdens het koken nooit zout, wel (veel) peper.

Foto: BvOF

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The Russian Food Ban You’d think the Cold War would keep food fresh, but as mountains of unsold cheese, meat and fruit start to rot, it becomes clearer that the recent resurgence in tension between the West and Russia does not bring the same chill. Hugo investigates the results of the Russian food ban. Text: Hugo Bezombes, editorial staff

Causes The Import Ban can be interpreted in two ways, the first being a retaliation to the sanctions imposed by the West on the Russian Energy, weapon’s and financial sectors following the political crisis in Crimea. It is important to note that these sanctions are directed at the Russian Oligarchs and members of the personal entourage of Vladimir Putin and therefore an attempt to put some pressure on the government.

stone, promoting self-sufficiency through import substitution and putting pressure on the West, particularly its EU neighbors. Consequences on Russia The immediate consequences in Russia was the disappearance of delicacies such as Camembert or Old Amsterdam from supermarket shelves. However, this only affected the upper-middle class which could actually afford those goods in the first place, and thus had a rather limited impact.

“One of the consequences has been public outrage...”

FOOD

The other, longer term reason is the dependency of Russia on imports for its food supply. According to the Financial Times, 40% of the food in Russia is imported, which is in stark contrast to the Soviet Union’s pride on self-sufficiency. Thus, when Vladimir Putin said in his December 2013 Presidential address (8 months before the Food Ban began) “I believe we should set a national goal, to fully provide the internal market with domestically produced food by 2020”, the Food Ban comes into perspective as a way to achieve this goal. We might consider this as the Russian Federation attempt to hit two birds with one

Empty cheese shelves in Russian supermarket

The increased price of food combined with heightened inflation made the cost of food unbearable for some: staple foods in Russia like cabbage, fish and buckwheat have seen price increases of 40%, 32% and 72% respectively. One of the consequences of the ban has been public outrage, partly due to its enforcement, when Russian authorities Intermania

Theme bulldozed illegal European cheese and Putin supporters going through supermarkets to check the food provenance.

Bulldozer crushing illegal foreign cheese

Another cause of anger has been the drastic decrease of the purchasing power which, due to inflation, has put great stress on many Russian.

Whilst it is true that the higher food prices and the absence of foreign competition have increased incentives for Russian farmers, one can wonder if this move will improve Russian food production in the long-term. With the ban set to expire by the end 2017, it is possible that the industry will not be equipped to compete by then. Having evolved in a protected environment, and thus collapse like so many firms, such as LADA but also the Soviet agricultural sector, did after the fall of the Iron Curtain. The corporate world is much like the natural one: under normal circumstances, only the fittest survive. The situation that Russia is creating is similar to the evolution of the dodo: it thrived on its individual island, isolated from predators for millennia, but as soon as rats

â&#x20AC;&#x153;20 million Russian citizens are below poverty line. Their president ordered food products destruction from Aug.6. Some real triumph of humanism,â&#x20AC;?

â&#x20AC;&#x201C; Kasyanov (former Russian opposition PM)

However, this unrest has been limited in scope. Partly due to the attribution of blame to the West, who is seen by many in Russia as the aggressor (with the sanctions it imposed). In their fight against a foreign enemy, Russians seem to be willing to withstand more pressure and declining living standards. Nonetheless, on the longer term, the ban could have positive consequences on Russian agriculture: it can be seen as an attempt to fulfill the infant industry argument, whereby nascent industries often do not have the economies of scale that their older competitors from other countries may have, and thus need to be protected until they can attain similar economies of scale. June October 2016 2016

arrived aboard European ships, the species went extinct. Consequences on the EU On the other hand, the ban has deeply affected European countries too: one of the cornerstones of the European Union, the CAP (Common Agricultural Policy) gives subsidies to farmers in order to ensure that the EU maintains food self-sufficiency (which is the same thing that Russia is currently attempting). However, one of the side effects is that it distorts the market by allowing farmers to sell food below the price of production. This additionally means that they produce more food than is actually needed to feed the 29

en Theme Export of various food types by country. Countries have been scaled according to quantity of food transported. Note that Europe, and the Netherlands in particular, export disproportionally compared to their size. Image from WorldMapper.org.

Vegetable export by country (2002)

Meat export by country (2002)

Dairy export by country (2002)

populations of their own countries and must thus export a significant part of it for profit. The EU is a relatively small landmass, and is thus disproportionately represented when it comes to food exports (see maps): with Spain producing fruit, the Netherlands producing meat and cheese and France producing cereal. When Russia banned food imports, it put stress on the whole system. According to the European commission, agro-food exports to Russia decreased by 38% in the AugustDecember 2014. And while it is true that it managed to shift some of the stress by finding new markets, some things were irrecoverable. Such as the export of Polish apples, German sausages, or Dutch cheese, which either saw their prices cut or were sold for a different purpose: Polish apples were sent to a juice factory that bought them at a much lower price. The ban has affected EU food exports and, while limited by new market opportunities (like the Polish apples going to produce juice instead), it has threatened the livelihood

of European farmers which are estimated to have lost €2.2 billion in 2014. This has led to desperate acts, such as the dumping of manure on highways by French farmers which prompted the EU to compensate the farmers even more than they currently do: the European Commission approved a €500 million aid package to dairy and livestock farmers in 2015. This can be interpreted as being a mere extension of the CAP and an increase in the reliance of farmers in Europe on subsidies. Further down the line, once and if the Russian Embargo comes to an end, the damage on EU farmers will be irreversible, Luc Barbier – President of the French Fruit producers association – said: “The Russians will continue to eat apples, tomatoes and peaches, except that they will no longer come from Europe, they will come from Asia, Brazil, South Africa and elsewhere. So, when the (Russian) market reopens, it will take years to regain part of the market. It's terrible.”

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Fruit export by country (2002)

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“The Russians will continue to eat apples, tomatoes and peaches, except that they will no longer come from Europe [...]. So, when the (Russian) market reopens, it will take years to regain part of the market. It's terrible.”

– Luc Barbier (president of the French Fruit Producers Association)

To conclude, the Food Ban imposed by the Russian Federation has been damaging for EU farmers and Russian consumers until they respectively found alternative markets and

producers. However, in the long run, all it may do is distance Russia from Europe politically and economically, which would make direct conflict more probable in the future.

Map by The Guardian October 2016

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Superfood: Fact or Fiction? Superfood, {suːpəfuːd}, noun, a nutrient-rich food considered to be especially beneficial for health and wellbeing. Is the hype surrounding this mystical group of foods justified? Manons internet research is here to help! Text: Manon van Hastenberg, editorial staff

Try and google “superfoods”; your screen will be flooded with webpages promoting THE BEST SUPERFOODS YOU HAVE TO TRY NOW. The word superfood was already slightly popular around 1980, but it really boomed in the beginning of the 00’s. Suddenly everyone knew what superfoods were and why we needed them. Basically everyone became a food-guru. However, do we really know what superfoods are and why they are supposedly so beneficial to our health? As Oprah would say; what is the truth?

“Move over Superman, we’ve got superfoods to save the world.”

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In all seriousness; superfoods are definitely “super” but just not in the way they are being portrayed in the media. Take quinoa. Literally every self-respecting food blogger has an article about quinoa, since this is one of the most popular superfoods. Quinoa has many benefits; it is glutenfree, helps with digestion, contains a lot of protein, and little to no fat. 2013 was even proclaimed “The Year of Quinoa” by the United Nations. However, not due to food lovers’ growing infatuation with the seed, but because it is so cheap and nutritious that it might even help end world starvation. Move over Superman, we’ve got superfoods to save the world.

The Critics vs. The Fangirls Back to the health benefits of superfoods. Due to all the buzz surrounding them, there is no real technical definition of the word. If we have to believe the bloggers and fit-girls of this world, superfoods are defined as super-healthy foods that will give our bodies the health-kick they need to prevent illness and aging. Most mentioned are blueberries, quinoa, salmon, beetroot, cocoa (win!), kale, acai, chia seeds, and hemp seeds. All of these are said to contain high levels of muchneeded vitamins, minerals, and antioxidants, which makes them qualify as superfoods. Popular health and food blogs swear by these superfoods, which is why kale-lemon-chia smoothies are suddenly finding their way into our kitchens (see page 23). As mentioned before, the most prominent lovers of superfoods are bloggers. Take the popular American blog Super foodista: creator Sylvia implements at least one superfood in each of her recipes. Or Superfood Siobhan, created by the British Siobhan, who claims her recipes will make you look and feel great. Most of these food bloggers have one thing in common; all of them have had health issues in the past (think acne, digestive problems, ongoing headaches, tiredness, ongoing colds) which miraculously stopped when they made the switch to diets full of superfoods. While this all makes it seem like we’re going to live happily ever after, scientists are not so sure superfoods deserve all the praise they’re getting. Claimed health benefits of superfoods generally do not have any scientific ground. There are studies that have Intermania

Theme looked at the health properties of certain foods (including the acclaimed superfoods), and they have shown that the nutrients in these foods are beneficial to our health – quite logical if you think about it. However, these results cannot be applied to these foods when they are within a real diet, since lab conditions are not comparable to food consumption in our everyday lives. Thus, scientists are not sure of whether superfoods deserve their title. Some take it even further. For example, the Dutch Voedingscentrum does not believe superfoods exist, since not one food can contain all essential nutrients that our bodies need. According to them, we will just have to follow the good old Schij f van Vij f.

the animals, the environment, and the planet. They do not focus on superfoods as such, but they try to create a super diet; super nutritious, super good for you, and super good for our planet. TGH is more than just the next popular food/diet thing; they try to change the entire way we Dutchies see food. Rather than the recommended two pieces of fruit a day, they recommend four. Rather than only eating

“The utopian dream here is to have a super diet, without the actual dieting.”

“Scientists are not so sure superfoods deserve all the praise they’re getting.” Super Diet rather than Superfoods Now that superfoods are gradually being moved from their pedestal, dieting is still considered a don’t, and a lot of people care to lose some weight; new methods are constantly created to live healthier. The utopian dream here is to have a super diet, without the actual dieting. Having a healthy life, meaning not just that our bodies are healthy, but also our environment. And people actually seem to succeed in doing that. One great example is the Dutch initiative The Green Happiness. Motto: A healthy life equals a happy mind. Both creators suffered from health problems in the past, but this changed as they switched to a plant-based diet. Their mission is to inspire everyone to eat healthier, which will not only make us happier, but also our surroundings, October 2016

veggies during the warm meal, they also recommend veggies during lunch. Co-creator Tessa: “Who eats averagely, will feel average too. You might not feel ill, but you won’t feel fantastic either. You notice it in the small things. A fternoon dip after lunch, recurring headaches, a bloated stomach, constantly suffering from colds.” They claim that their way of living (not diet) will solve all these health issues and make you feel fantastic. And they do not even mention superfoods! So, Fact or Fiction? Superfoods are definitely overrated; they are good for us but having a healthy lifestyle depends on much (much!) more than eating specific foods. (If any of you do magically get a beach-ready body while only eating superfoods, please let me know.) However, it is true that foods listed as superfoods are full of nutrients that we definitely need in our diet, and most of them are yummy. As for many things in life: moderation is key. If you’ve been busy growing your beer belly the evening before, you might want to have your day filled with fruit and veggies. 33

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Silly Foods Around the World All around the globe, people seem to have some peculiar eating habits, and eat the weirdest stuff. Ranging from utterly disgusting to insanely stupid, up to just plain silly. Colin lists some of them. Text: Colin de Bruin, editorial staff

Dangerous Delicacy The Japanese are known for their strange customs and this reflects in their love for poisonous fish. The poison in Fugu, a type of pufferfish, is 1500 times stronger than cyanide and is known to kill in as little as fifteen minutes. Fortunately, the preparation of Fugu is strictly controlled by law. Only after at least three years of rigorous training, chefs are allowed to prepare the fish. Remarkably, the role of the chef is not to remove the toxin altogether, but rather reduce the effects so that the eater experiences mild intoxication, apparently evoking waves of euphoria and tingling sensations. Pissy Eggs Tong zi dan, also called virgin boy eggs, are a traditional delicacy in the Zhejiang province of China. They are made by cooking eggs in the urine of young schoolboys, preferably under the age of ten. The eggs are believed to decrease body heat, promote blood circulation, and just generally reinvigorate the body. Yuk.

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Hulk Sauce In 2004 Heinz launched a new kind of ketchup that tasted exactly the same as regular ketchup. The only difference? It was green. The idea being that children would eat ketchup more eagerly. We all know that food appearance affects taste (see Maritâ&#x20AC;&#x2122;s brilliant article on page 16 and 17), and green was a too unnatural color for ketchup, so this quickly flopped. Purple and blue versions were also available.

Wow, some effort from the readerâ&#x20AC;&#x2122;s imagination is really required here. If only we had the budget for some color spreads...

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Sucky Sucky Death Not only the Japanese and the Chinese have strange eating habits, the Koreans also eat some strange foods. Notice a trend here? One example is consumption of live octopus, which, as it turns out, is pretty dangerous. The octopuses have the tendency to suction cup themselves to the throat of the unfortunate eater, resulting in a suffocating death. This kills six people every year. Sigh…

“The octopuses have the tendency to suction cup themselves to the throat of the unfortunate eater...” Balls If you ever find yourself in some rural parts of western America, make sure you know what Rocky Mountain Oysters are before you accidentally eat them. It is a dish made of bull, pig or sheep testicles. Usually they are peeled,

October 2016

pounded flat, coated in flower, salt and pepper before being deep fried. Other names for the same dish are cowboy caviar, prairie oysters, swinging beef, Montana tendergroin, dusted nuts, bollocks, or bull/pig/lamb fry.

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Bourgondisch Studeren We kennen het allemaal, geen zin of geen tijd om fatsoenlijk te koken en dus maar weer eens die noedels naar binnen werken. Maar moeten we dit eigenlijk wel doen? Kan het anders? Geert deelt zijn visie met ons. Tekst: Geert Vergoossen, Limburger

’s Ochtends maar een halfje bruin met een kuipje smeerkaas bij de jumbo gekocht, want een rijk assortiment aan beleg meenemen is geen optie. ’s Middags snel nog even naar de Spar om een voorgekookte maaltijd te kopen, voordat ik naar de borrel ga. Is dat nou lekker? Mwa, de grote hoeveelheden suiker en zout maken de maaltijd te eten. Maar wat moet ik anders? Ik heb weinig tijd, kom niet meer thuis en wil toch een bodem leggen voor de borrel begint.

“...zul je vanzelf zien dat je langzaam geen genoegen meer neemt met die acht boterhammen met kipkerriesalade..”

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In het complexe studentenleven lijkt er simpelweg weinig tijd te zijn om lekker te eten… Fout! Armoedig eten is slechts een illusie die de luie student zich aanpraat, omdat hij er nooit echt over na heeft gedacht. Maar wanneer je je bewust wordt van de mogelijkheden, gaat er een wereld voor je open. Als student praat je jezelf een heel druk leven aan. Colleges, meetings, lezingen, zelfstudie, commissiewerk en ook nog eens af en toe verplicht borrelen. Kortom: geen kans

om de keuken te betreden. Maar dit is niks vergeleken met het leven van een Indiër die minimaal 10 uur per dag hard moet werken voor een mager loontje. Zelfs deze Indiërs weten het voor elkaar te krijgen om een verrukkelijke middag- en avondhap binnen te krijgen. Het systeem van Dabbawalas zorgt er al decennia voor dat meer dan 200.000 verse lunchpakketjes van vrouwlief bij de juiste persoon bezorgd worden. Dit systeem is hét voorbeeld dat weinig tijd of ver van huis werken geen excuus is om armoedig te eten. Als je een fatsoenlijke, gezonde en goedkope maaltijd wilt, is er altijd een weg! Wanneer je de volgende paar tips tot je neemt en ze probeert toe te passen, zal je vanzelf zien dat je langzaam geen genoegen meer neemt met die acht boterhammen met kipkerriesalade, je zal verlangen naar een fatsoenlijke maaltijd. Je ritme veranderen is moeilijk. Daarom is het ’t makkelijkst gewoon hetzelfde te blijven doen, maar dan net iets anders. Als je ’s avonds gaat koken voor jezelf en/of je vrienden, kook dan voor één persoon extra, voor jezelf morgen. Wie wil nou niet twee dagen achter elkaar zijn lievelingskostje eten? Soms heb je toch geen restjes over of niet gekookt de dag ervoor. Wat dan? Foodsharing! Als student lijkt je leven heel complex, maar als je nagaat met wie en waar je altijd luncht, zijn dit vaak dezelfde mensen op dezelfde plek (Intermate kuchkuch). Dus, schuw niet een keer een appje eruit te gooien of iemand mee-luncht. Wanneer iedereen een ander beleg meeneemt, is je maaltijd opeens een stuk lekkerder! Intermania

Study Tour '17: Malaysia & Singapore

Asian Delights & Disappointments Suzy did an internship in Singapore and was really enthousiastic to tell us about the food she really enjoyed. Text: Suzy Barbat-Soskos, Singaporean expert

In Singapore, the cuisine consists of a rainbow of cultures: Chinese, Indian, Malaysian, Indonesian and Western. A typical Singaporean day starts with a breakfast consisting of Kaya toast and soft-boiled eggs. Kaya is a special jam made out of sugar, coconut and eggs. Afterwards you have a ‘Kopi’: coffee with condensed milk. Coffee with sugar would be ‘Kopi O’ and coffee with sugar and evaporated milk would be ‘Kopi C’. There are many variations of Kopi you can order. One of the craziest named dishes you will find is fried carrot cake. It is nothing like the American dessert you know! This dish is made with eggs, preserved radish, and white radish flour cake. Despite your instincts telling you it will taste sweet, this dish will give your taste buds a pleasant surprise. Rojak is a Singaporean Chinese/ Malay salad. It is a mixture of You Tiao (dough fritters), bean sprouts, tau pok (beancurd puffs), radish, pineapple, cucumber and roasted peanuts topped with fermented prawn paste sauce. Despite the ingredients sounding unorthodox, this was one of my favorite dishes. There are too many dishes to consider and this list does not do the Singaporean cuisine justice when considering the variety and exquisite tastes that are available. The highlight of the Singaporean cuisine is its diversity. And that is why they truly know what great food is.

When Mahsa lived in Malaysia, she obviously had lots of Malaysian food. However, not everything was so great... Text: Mahsa Nejati, Malaysian expert

At the first Thursday of high school for me, it was time for lunch. After long hours of classes and PE, we were all really hungry. As we got our food, we all looked at each other in shock of what was in front of us! We analyzed the food with our spoons: there was rice, a suspicious red paste, peanuts, boiled egg, and these weird stir-fried tiny fish (you could only see the bones and the eyes… it was weird). As we were all starving, we didn’t really think about it and took a spoon full of this red paste with some rice and ate it. In about three seconds, our eyes were full of tears and our faces turned so red, that we just had to leave our plates to get something to drink. Let me tell you what the food was: Nasi-Lemak. This dish is the national food of Malaysia and very loved by many Malaysians and Singaporeans. Well, I learnt my lesson; never take a spoonful of the food I don't know… October 2016

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Can We Stop Funneling our Farmers? What is more beautiful than a view of the fields with endless rows of corn, kilometers of flatlands, some cows grazing in the distance, the woods and the heaths? My rural village in the middle of nowhere has it all. Most elderly have stories about the farms where they grew Text: Arjan Derks, up. It seems like a sheer contrast with an existing stable SI student for 500,000 hens that will be expanded to double that amount. But is it really? country. The difficulties and pains of barely thirty years ago are now almost inconceivable. Present day Nowadays, almost everyone in the village possesses a car, or two, a set of bicycles and a TV. Another difference is the kind of occupation of people. At the moment, there are few farmers left in the village and the range of occupations goes from university researcher to IBN employee (red. Integrale Bedrijven Noordoost-Brabant), with almost everything in between. The

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The old days In the 1930â&#x20AC;&#x2122;s-1940â&#x20AC;&#x2122;s towns were smaller, the farms were more isolated, and villages were locally self-sufficient, as the Dutch infrastructure was not well developed yet. As a matter of fact, virtually everyone was a farmer. Bicycles were rarely possessed by the locals, let alone cars. Furthermore, they did not have any convenient way of keeping the raw, perishable products in good conditions for several days in order to sell them. And guess what: thanks to people like us, innovative technologies spread around the

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“Agriculture is often criticized for not being environmentally friendly or animal friendly.” presence of decent infrastructure enables us to go to cities quite easily and to bring in (perishable) products from all over the world, whilst exporting our own products to the most remote countries. However, hardly anyone ‘owns’ a henhouse anymore, a cow or even chickens. You could argue that all these animals, previously owned by everyone separately, are now concentrated by the few farmers that remain in these rural areas. As if these farmers look after the livestock for an entire village. This ‘industrial’ agriculture is the modern way of producing dairy, eggs and meat, just like the greenhouses in the Westland produce large amounts of tomatoes, lettuce or cucumbers. The supermarkets are usually very similar, providing us with an endless supply of vegetables and meat. However, this modern ‘industrial’ approach to agriculture is often criticized for not being environmentally friendly or animal friendly. We prefer the small-scale, organic farms, caring for the environment and the animals. GrowOctober 2016

your-own-herbs, as promoted by some supermarkets chains are skyrocketing for our urban gardens. That all strikes me as the ‘classic way’ of producing our food: local and self-sufficient. Something important that needs to be realized is that these are timeconsuming activities, which do not produce on the scales of the Westland by far. You can only harvest a few times a year and the small gardens do not magically grow you a year worth of vegetables and herbs. The issue In order to get food cheaply and plentiful, we need to go to the supermarkets. These sell the products we want for low prices. But, what holds for bananas holds for milk, someone has to pay the price for these cheap products and that someone is often the farmer. Milk is produced at a cost of 35 cents per liter, for the average farmer, whereas he sells it at a meager 25 cents per liter. Sounds like a small difference, but total dairy production in the Netherlands lies in 12.6 billion liters for 2014/2015 and has gone up since. Also much like an enterprise, a farm cannot be run at 40 hours a week. Working hours are more in the direction of 80-100 hours a week, not even earning a profit. Economies of scale could be a reason for a farmer to expand production capacity. Expand production capacity, as more cows will mean that the costs of milk will be under 35 cents per liter. And that is where the environmental regulations kick in. Animal excretions and emissions are bound to strict limits and before you can even start building, you need to prove that your new facility handles these ever tighter regulations, and then we’re not even talking about animal welfare. All the while, we do not want to pay a penny more. What will be the next step in this proces? Keeping pressure on our farmers until they are broke or paying more than a dime to sit at ringside? 39

Intermania Reviews

Pizza Party The average student often has no time for cooking. Next to the clever solutions presented by Geert on p. 36, takeout food can also solve many problems. However, due to budgetary restrictions, this fattening event has to be limited to once or twice a month. Once you have convinced your intestines that they can easily manage another night of salt and oil, a problem emerges: Where should you order? Who you gonna call? No need to worry! The Intermania committee comes to the rescue, once again, and does the hard work for you! We sacrificed ourselves for science and ordered pizzas from four (actually five) different places in Eindhoven. Hungry for knowledge, we compared them on the most crucial dimensions for pizza quality. Not because we enjoy the prospective of high levels of cholesterol, but because we care about you, and quality pizza. Text : Editorial staff

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To ascertain a balanced and fair assessment of the four pizza places, we applied strict methods. First of all, we ordered the classic pizza Margherita at every place for comparability. Considering tight student budgets and possible vegetarian readers, we reasoned a comparison of this pizza would be most relevant to all. This still excludes vegans and readers with lactose intolerance, but then again, why are those people even thinking about ordering pizza? We also ordered a second, different pizza at each place. This would enable us to better judge toppings, and we figured a different flavor of pizza would keep us hungry and excited. The four pizza places were selected with great care. We included the popular Dominos as an easy reference for our readers. ‘Big Pizza King’ offered the promise of both big pizza as well as being the king of it, which is too good to be true or a true pearl in the pizza industry. We will either expose the

scam or honor royalty by reviewing them. Lastly, we considered culture. The Italians are the inventors, but have they been able to keep up with Arabic competitors? We scrolled through thuisbezorgd.nl to find Mediterano and Antalya, which respectively sounded Italian and Arabic enough. Delivery time is of utmost importance. Imagine you’re hungry, sitting in the MetaForum, awaiting your delicious pizza, but your pizza just won’t come for what seems like ages! To properly judge, we ordered all pizzas within a few minutes and patiently waited in the IPO building. After about 9 minutes we received a call from Antalya. “This fast?!” we thought. But no. Antalya does not deliver on campus. What. However, we quickly found a replacement in, the also Arabic soundig, Ali Baba and continued our wait. We assume you have already gone hungry reading this. To help you solve this hunger, here are the results!

Delivery time (in minutes)

Crust

Communication

Toppings

Biggest/smallest slice ratio

Cheese/sauce ratio Intermania

Domino's

Big Pizza King

Margherita & 1/2 Peperoni - 1/2 Vegetarian

Margherita & Funghi

44 minutes

59 minutes

Professional and direct

Didn't know the difference between Auditorium and Ipo building

3 - Do you need a PhD-degree to cut a pizza properly?

1.5 - Not bad

Tastes like a napkin, and there is too much crust

Dry and thin, it felt like a tortilla

Topping fell off, consider using cheese as glue next time

The mushrooms taste like sponges

0.8 - Well done!

0.7 - Not bad, but a bit more sauce wouldn't hurt

Mediterano

Ali Baba

Margherita & Tuna

Margherita & Shawarma

62 minutes

52 minutes

The boss was the communicator between Koos and the delivery guy, which was very inefficient

The only Dutch word word the delivery guy knew was pizza

The pizza was not even cut

1.2 - Well done!

It has the right thickness, but no taste and too much crust at the edge

Too thick, undercooked crust, and not evenly spread

Pleasant garlic surprise, and enough tuna on the other pizza

All herbs were on one slice, and the meat sucked

0.2 - Tomatoes are cheap so why would you use so little of it?

0 - Dear Ali Babi, tomatoes do exist!

Infographic

Student Food Pyramid Dutch people live and eat by the famous ‘schijf van 5’. In other countries people have food pyramids to tell you what to eat. However, such graphs are not tailored to the student‘s needs. Thus, finally: the student food pyramid! Text & layout: Frank Vendrig, editorial staff

Dairy Milk products are rich in calcium, protein, phosphorus, vitamin A and D. In the form of cheese, milk can be found on tostis. Be sure to eat with tomato sauce for extra vitamin C! Tostis are sold at Intermate every Tuesday in the break.

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Vegetables Vegetables provide students with essential vitamins and minerals. Tomatoes, for example, are rich in vitamin C and iron. Pizzas are often topped with tomato sauce and offer the extra benefit that they can be delivered to campus during stressful exam weeks. For information on the most nutritious pizzas, see previous page.

Coffee The human body contains 67% water. Without it, life would not be possible. Coffee contains 99% water, which makes it the purest source of water available for students. No surprise you will feel so revitalised after drinking your first cup in the morning!

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Infographic Fats and oils Despite negative stigmas surrounding this food group, fats and oils are unmissable components in any proper diet. Kroketten and frikandellen are the tastiest vessels for acquiring essential deep fryer oil. However, be sure to consume sparingly. Good students will only consume these during free lunches. Meat In order to drag their four kg laptop around campus, students need some muscles. The proteins available in for example kapsalon explain the popularity of this dish. The result of cross pollination of two culinary worlds, this all-round dish is also a convenient source of vitamins, carbohydrates and fats!

Fruits As a great source of natural sugars, vitamins and fibers, fruit will keep students healthy and full of energy. To kickstart the brain, we recommend eating a banana right before every exam.

Grains This group is at the base of the food pyramid because it provides students with most of their energy. This energy is needed for staying awake in class and the many extra-curricular activities they participate it in. Wraps are both nutritious and practical, as they can neatly wrap the other food groups. Pasta dishes, such as pasta pesto are often the only meal students have learned to cook before moving out. Lastly, Yum Yum noodles are both yummy and cheap.

October 2016

KookCie

Chili con KookCie Ingrediënten voor 2 personen (grote eters):

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• Bakboter, een beetje • 400 gr half om half gehakt • 500 gr chilibonen in tomatensaus 400 gr roerbakgroenten naar keuze Tekst: Ellen Mans, Bart van de Wetering & Alex Habraken, • • 2 kleine blikjes tomatenpuree KookCie-leden en opkomende food goeroes • 1 zakje geraspte kaas • 1 zakje tacokruiden Bereiding: • 1 zak nacho-chips, kaassmaak Pak een grote wokpan en zet deze op het vuur. Voor je dit doet, moet je wel even de pan afwassen. Ja, natuurlijk is de pan nog vies, Terwijl het gehakt aan het bakken is, doe je je woont toch op jezelf? Nu je een schone 100 ml water in een maatbeker. Hier doe je de pan op het vuur hebt, moet je eerst wachten tacokruiden bij, maar niet met zakje en al, pas tot deze warm is. Is het warm? Goed. Doe op. Je moet wel eerst het zakje openknippen de bakboter in de pan en wacht tot deze met een schaar. Dit is waar weer een typisch goudbruin is. Klopt, de boter zal eerst gaan studentenprobleem bij komt kijken: je bent koken, dat is de bedoeling. Als je belletjes ziet de schaar kwijt. De oplossing hiervoor is ontstaan moet je dus niet flippen. gewoon weer het eerder genoemde mes. Hierna moet je het pakje vlees openen. Dit Als je het zakje open hebt gekregen, schud kan door het cellofaantje er af te trekken, wat eigenlijk vaak gewoon niet lukt. In dat geval, je de kruiden bij het water in de maatbeker. pak je een goed scherp mes en snij je het pak Roer dit goed zodat het een mooi geheel open. Als je eenmaal zover bent gekomen wordt. Niet van die brokjes overhouden want kun je het vlees, zonder het aan te raken want dat is dus niet fijn. dat is natuurlijk niet hygiënisch, in de pan Nu moet je even kijken hoe het met het doen. Bak het gehakt lekker bruin zoals je gehakt gaat, want je was dit aan het lezen waarschijnlijk al meerdere malen hebt gedaan. en in de tussentijd is dat zeker al lang aan het verbranden. Je bent namelijk helemaal vergeten om zo nu en dan door het gehakt te roeren. Pot jan drie, wat kan jij slecht koken… Oké, goed, we gaan verder. We nemen maar aan dat je het gehakt hebt weten te redden en mooi bruin hebt gekregen. Dan is het tijd om de met water gemixte tacokruiden bij het gehakt te doen.

Intermania

KookCie Maar pas op! Schenk dit niet te hard in, het kan namelijk spetteren met dat hete vet van de boter en dat doet pijn als je het op je arm krijgt ofzo. Hierna kan de groente erbij en aangezien je niet veel kan, heb je dat mes zeker laten vallen waardoor het vies is geworden. Was het mes dus eerst af en maak de zak met groente open. Gooi de groente in de pan en laat het lekker warm en zacht worden. Dit kun je het best doen door het vuur wat minder hard te zetten. Als je toch even moet wachten tot het geheel warm is, heb je de tijd om al dat plastic weg te gooien en de vuilniszak te vervangen, want je huisgenoten zijn echt een stel losers en doen het nooit. Alweer. Nadat je de vuilniszak hebt vervangen moet je je handen wel even wassen, maar dan wel goed, want anders ben je echt een viespeuk, zelfs voor een student. Kijk maar hoe het met het eten staat en beslis zelf of je de groente goed genoeg vindt. Als je tevreden bent, kun je de bonen in tomatensaus en tomatenpuree toevoegen. Die blikken zijn alleen nog dicht en je hebt geen blikopener in huis. Dat is namelijk overbodig keukengerei. We verwachten dat je als student van de TU/e wel een oplossing kunt vinden om die blikjes tomatenpuree en het blik bonen te kunnen openen zonder blikopener. Zo niet, dan ben je goed de lul, want dan moet je helemaal terug naar de winkel om zo’n duur blik te kopen waar zo’n lipje aan zit. Terug naar het gerecht. De bonen en de puree moeten in de pan. Als je dat hebt gedaan mag je even gaan husselen. Zorg er voor dat het lekker verdeeld is. Is het uiteindelijk October 2016

warm en gemengd genoeg? Goed. Schep maar op. Daar heb je eigenlijk die ene lepel voor nodig die nog op de kamer van die gozer boven ligt. Dan maar opscheppen met een spatel want dat is ook goed te doen. Als je eenmaal je bordje met prutje hebt, moet je er een half zakje kaas overheen gooien, want kaas is lekker, en zorg dat het een beetje smelt. We raden je wel aan om dit gerecht met nacho’s te eten want van bestek krijg je alleen maar extra afwas. Smakelijk eten en geniet van dit goedkope etentje voor twee varkens, want dit is echt moeilijk veel eten. Groetjes!

Probeer ook eens: Vervang je standaard kookbiertje eens door een lekker goedkoop wit huiswijntje.

Column Rodger

True Taste of Life

FOOD

“...the animal to which they had belonged not being mentioned on the menu.” – Rodger

Long, long ago, food used to be nothing more than a need to be fulfilled in order to survive. Over the time, it has become so much more. The ancient Romans used food to show their exorbitant wealth and indulged in unnecessary feasts, sometimes even puking as a result of the sheer determination to finish their meal. Nowadays, eating can even be considered a hobby. At least according the profile of roughly one-third of my Tinder matches. The question is: What happened? How did it come so far? The increased importance of food can, at least partly, be explained by the increased availability of choices. The wide spread of options makes it possible for people to choose for extremely picky diets. Shout out to ‘Pollo Paolo’, and people who do not appreciate the concept of tastiness and therefore decide not to eat meat. I prefer to think of food as an adventure: you place your trust in the competence of the cook and experience food the way they envisioned it. I prefer trying seven unknown dishes and being disappointed by six of them, rather than steak with fries at every occasion. Last summer I had the pleasure to try fried brains, the animal to which they had belonged not being mentioned on the menu. Despite the fact that the dish had an unpleasant texture and a subpar taste, I gladly added a chapter to the ‘things been in Rodger's mouth’ catalogue. Sometimes, food is specifically prepared with the intention to subject the eater to a new experience, forcing them to delve into the unknown. The infamous game “vast en vloeibaar”, in which the participants have to choose an ingredient of desired viscosity and combine it in their dessert, illustrates this principle perfectly. Creative combinations can either be a revolutionary success (e.g. cheese platter with sambal), or downright disgusting (e.g. mayonnaise on chocolate cake). However, sometimes, a meal just remains one big question mark, presumably unintendedly. A prime example would be what the CIC calls “breakfast”. Although it is not always a successful adventure, for me, exploring the unknown is what food is all about. Expand your horizons people, and get a true taste of life. Intermania

Kies Eens de Rode Pil

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Om haar opgedane ICT-kennis te testen, ging Lisette bij Sogeti voor de ‘Skill Pill Sessions’. Ze vertelt hoe het is om een dagje bij een groot bedrijf te kijken en waarom je hier als student heen zou moeten gaan. Tekst: Lisette van der Steeg, student HTI. Beeld: Sogeti

Mijn gehele TU-carrière lang (Psychology & Technology met ICT-richting en nu HumanTechnology Interaction) heb ik al een interesse in alles wat IT-gerelateerd is. Dit wil niet meteen zeggen dat ik er een knobbel voor heb – in hoeverre dat een ding is met ICT – maar wel dat ik de basisvakken enorm interessant vind en daarnaast een vak over cryptologie en wetgeving heb gevolgd. Zo kwam ik vorig jaar ook terecht bij een workshop van Sogeti over ethisch hacken. Sogeti is een bedrijf in de IT-dienstverlening dat verschillende strategieën heeft om daarmee aan vraag naar flexibiliteit, connectiviteit, kwaliteit en veiligheid te voldoen. Ze richten zich op cloud services, het IoT (Internet of Things), het testen van technology en security. Door de workshop heb ik dit bedrijf een beetje leren kennen en dat zij mij ook een beetje leerde kennen, bleek toen ik een open uitnodiging kreeg. Skill Pill Session “Are you ready to take the red pill?” Zo luidt de uitnodiging voor de ‘Security Skill Pill Sessions’ van Sogeti voor alle geïnteresseerden in het security werkveld. Met een knipoog naar de bekende trilogie ‘The Matrix’ had IT bedrijf Sogeti als doel mensen meer inzicht te geven in verschillende aspecten van veiligheid. Op het programma stonden onderwerpen zoals Security Awareness, Mobile Security, Secure IoT, Social engineering en Security without Testing. Te veel informatie voor een dag, dus moest je van tevoren aangeven welke je het liefste wilde volgen. Mijn dag bij Sogeti bestond uit presentaties over Security October 2016

Awareness, Secure IoT, gevolgd door een hack challenge en afsluitend (na het diner) een ronde over Security without Testing. Alle deelnemers werden op het hoofdkantoor in Vianen verwacht. Gelukkig kwam ik onderweg in de bus al een aantal medestudenten van andere universiteiten tegen zodat we gezamenlijk naar binnen konden gaan. Natuurlijk keken er een aantal werknemers onze richting op toen we met vijf studenten het gebouw voorzichtig binnenschuifelden en ons bij de receptie meldden. Na een welkome begroeting bij de zaal en na de uitgebreide lunch begon de introductie.

“Natuurlijk keken een aantal werknemers onze kant op...” Hierin werd kort over Sogeti gesproken, maar voornamelijk uitgelegd wat de term ‘security’ nu eigenlijk inhoudt in de IT en wat de meest voorkomende zwakheden in een online systeem zijn, ook wel bekend als de OWASP Top 10. We kregen een korte uitleg over zwakheden zoals Injection en Broken Authentication and Session Management, en ze lieten ons zien hoe dit in de praktijk werkt. Een leuk voorbeeld: Mario Kart. Nintendo is ooit begonnen met het ondersteunen van online functies voor Mario Kart. Aan jullie de vraag hoe het kon dat sommige spelers 47

Advertorial

(of slecht) had gedaan als mijn busgenootjes ineens drie rondjes reden in absurde toptijden van Informatica voelde ik me ook hier niet van minder dan een seconde (antwoord onderdoen (en blij met mijn gekozen ICT onderaan). Het was verrassend hoeveel van richting)! de algemene introductie al bij verschillende Na de welverdiende pizza’s begon de vakken voorbij was gekomen en ik vond laatste ronde. Hierbij waren de meest zelfs dat ik niet onderdeed voor andere besproken onderwerpen hoe je een systeem (informatica) studenten. kunt ontwerpen waarin je er bij iedere Hierna begon de presentatie over Secure ontwerpstap voor zorgt dat de beveiliging Internet of Things. Steeds meer apparaten goed gewaarborgd is. We maakten kennis raken online met elkaar verbonden in een, met verrassende methodes om gebreken van en een groter netwerk van verbonden een systeem in kaart te krijgen en leerden, apparaten valt natuurlijk moeilijker te als deze gebreken in kaart beveiligen. Opvallend hierbij zijn gebracht, hoe je dit kan is dat de meeste processen vertalen naar verschillende van testen niet een lijst “Een leuk beveiligingsopties. afwerken van 1 tot 10, maar Al met al is het een dat bij elke stap feedback voorbeeld: enorm interessante dag te vinden is van en naar geweest waarin een breed de andere stappen. Een Mario Kart.” aanbod aan onderwerpen aantal van die stappen op een duidelijke manier gaan over hoe een URL zijn uitgelegd. Ik had niet gedacht dat een (technische sitemap wordt opgebouwd, met bedrijf zo’n laagdrempelige activiteit zou welke technieken je kan proberen de site organiseren en ik ga zeker de site van Sogeti te hacken en op welke manier bepaalde in de gaten houden om te zien er meer van personen toegang krijgen tot een (deel van deze evenementen op de planning staan. het) systeem. Als afsluiter een gebruikte quote tijdens de Hierop volgde de hack challenge, die lezingen: ‘Deny nothing. Doubt everyting.’ bestond uit het hacken van een website die hiervoor speciaal was gemaakt door Sogeti. Antwoord: De speler reed twee rondes, Je kon hierbij de opgedane kennis uit de bleef net voor het einde wachten totdat de teller ochtend gebruiken, maar had ook zeker wat de maximale waarde overschreed en weer bij ervaring nodig, die ik bij de basis ICT vakken 0’00”000 begon. Daarna ging de speler over de heb opgedaan. Het was een leuke maar finish en had hij een onmogelijk snelle tijd. lastige opdracht en doordat ik het net zo goed 48

Intermania

Graduate

Graduation Internship 101

Most of us probably do not want to think about it yet, but all of us will have to graduate and leave Intermate some day. Wouter shares his experiences in finding a company for his graduation project. Text: Wouter Nij Bijvank, student HTI

open for any new opportunities. Still not Hi! I’m Wouter and I would like to share some completely inspired yet, I started approaching experiences about the graduation phase companies that represent a wide range of HTI of my master’s program, HTI. I will go into topics and got to talk to a couple of them. how my graduation research project came My attitude at those meeting was “I’m very about and some lessons I learned on the versatile, I like to learn way. Note that I’m sharing several things, anything these experiences while interesting you have laying I’m still graduating, so my “I wanted to arrange around?” My open attitude reflections only go so far. :) seemed appreciated, I was When my graduation a project outside the offered several things, but phase came closer and nothing seemed relevant or closer I contemplated how university campus...” inspiring. Maybe my picture I pictured myself finishing of graduating was too my study program. Only idealistic? I learned that I couldn’t depend on one thing seemed quite certain for me: I companies to inspire me with some kind of wanted to arrange a project outside the research subject. university campus, thus at a company or Around that time Intermate hosted a other organization. An external project symposium about the future of mobility, seemed more exciting to me: new people, called “Moving Down the Road”. With an new workplace, and a break from the stuff I open mind I attended the presentations. I did was used to for some years. I struggled a lot enjoy it a lot, the subjects, the discussions, the with which field I felt most attracted to. So relevance of developments that were. It was I rationalized: Which domain would I like to just the breakthrough I needed: I could picture start a career in? Or: which domain haven’t I myself spending a while on an automotive touched upon yet but seems interesting? Two subject, it sounded cool! This completely issues remained: I tend to like a broad range changed the conversations with companies: of things, and HTI allows to dive into a great I could prepare myself with investigating a number of things. Too many options, no focus company’s automotive activities, compose yet. I learned: I wasn’t able to boil down my research suggestions and indicate a specific experience and ambition to a single subject, I type of research that I was looking for. It needed a different strategy. enabled a company, in turn, to look more Disappointed about my reasoning letting specifically for something that might be me down I decided to just keep my eyes of interest to me. I learned that having a open for opportunities that crossed my path. research subject that inspired me helped Talking with graduating students and their experiences, HTI alumni, visiting relevant me focus and allowed companies to think and somewhat relevant events: I tried to be along with me. October 2016

Graduate Discussing graduation opportunities with companies can be quite tricky. Generally there are always differences in interests between you, the company and the university in how your graduation should take place. Some companies assume that you can be something like an intern, who can help out with company activities, when most of the time this is not considered graduation research. It’s important to clearly inform companies that you are looking for someone who can facilitate a graduation research project, and that you’re not able to spend too much time on other stuff. But that’s not all there is. I know many examples of where, halfway in the project, a company wanted a different focus in the research than the graduate or the university was looking for. It can be delicate to balance between these different interests and I think it’s important you make sure everyone is involved in making those tradeoffs; you basically have to be the negotiator between the company and the university.

“My open attitude seemed appreciated...”

At the same time talking with companies can be kind of like a job application. You need to present yourself as being worth their efforts in facilitating your research, especially when they pay you while graduating (yes, getting paid during graduation is not exceptional). Moreover, many companies use graduating projects as a trial period: getting to know you, see what you are about, and offer you a job position if you turn out to be good. Some companies even guarantee a job position when they let you graduate. You can see how this makes the process of getting 50

“You basically have to be the negotiator between the company and the university..”

a graduation project at a company not just something trivial. In the end I decided to start my graduation research at Altran, a technical consultancy company which is active in many domains, including automotive. Compared to other options they offered the best conditions and are located very close to where I live. Once I started my project, a lot was still unknown, I didn’t have a very specific research topic yet and Altran encouraged me to find something useful and relevant on my own. It felt like a second orientation period of my graduation. I started to interview companies and other organizations that were relevant to me, sometimes through the business network of Altran. At the same time I kept my supervisors (I now had two from HTI and two from Altran) in the loop about my discoveries and possibilities. Exploring the field and showing initiative was highly appreciated and many of my ideas have been approved. To summarize, don’t expect to have everything in place once you’ve found a place to graduate, many things are still left to consider and you have to spend quite some time before you can compose your ‘research question’. So far I have enjoyed my graduation journey quite a lot. Talking to many new people, showing initiative and constantly exploring things is something to expect when you graduate outside of university. If you like that as much as I do then it is definitely worth considering. Intermania

Eens IPO, Altijd IPO... Dit is zeker niet de eerste keer dat Alain in de Intermania verschijnt; hij maakt al zeven jaar lang onderdeel uit van de redactie! Alain is het brein achter de rubriek IPOrtret (hoewel hij eigenlijk van plan was met een betere naam te komen), waarin we eens goed bekijken wat er allemaal in het IPO gebeurt: wie zijn al die mensen die rondlopen, college geven en ineens ook op de borrel van Intermate verschijnen? Tekst: Manon van Hastenberg & Ileen Smits, redactie

ir. A.D. (Alain) Starke • • • • •

Geboren op 15 maart 1990 Opgegroeid in Eindhoven Afgestudeerd bij Innovation Sciences Promovendus bij de HTI-groep Lievelingseten: pasta pesto

October 2016

IPOrtret

Alain werkt zelf al anderhalf jaar in het IPO, dus wij vonden het tijd om hem voor een interview uit te nodigen. Niet gek dat we meteen benieuwd waren naar wat Alain zelf zou willen weten van ‘IPO-bewoners’ in deze rubriek. Daar moest hij wel een beetje om lachen, toen we hem spraken op een maandagochtend in – jawel – het IPOgebouw. Alain: “Je ziet die persoon wel voor de klas staan, of een project begeleiden… Ik zou meer over zijn of haar achtergrond willen weten: wat hij of zij doet buiten het IPO, maar ook zeker alle dingen die die persoon binnen het IPO doet.” Alain in het IPO “Op zich gebeuren er geen verrassende dingen, maar het is niet zo dat ik vijf dagen per week, 40 uur lang in een RSI-proof houding aan mijn bureau zit.” Alain is promovendus bij de HTI-groep. Hij heeft nu een contract voor drie jaar, maar sluit een langer verblijf niet uit. Met Martijn Willemsen als begeleider en Chris Snijders als promotor doet hij onderzoek naar hoe mensen energiebesparend advies kunnen krijgen via een aanbevelingssysteem. “Dat is net als op Netflix of Amazon, waar ze zeggen: ‘omdat je dit gekocht hebt, vind je dit ook leuk’. Wij willen iets soortgelijks doen met energiebesparende tips en aanbevelingen.” Ook al is hij voornamelijk bezig met onderzoek, Alain geeft sporadisch ook wel eens college. Zo heeft hij het afgelopen half jaar rond de drie uur (gast)college gegeven en heeft hij een aantal keer studenten begeleid voor een vak of een project (zoals een BEP). Officieel mag onderwijs niet meer dan 20% van zijn tijd kosten, dus hij is voornamelijk bezig met: “Veel schrijven, literatuuronderzoek, een beetje programmeren, voorstellen van experimenten, opschrijven van resultaten, maar ook conferenties bezoeken in binnenen buitenland.” 51

IPOrtret De overgang vanuit het studentenleven is voor hem net iets minder groot: hij zit tenslotte nog steeds hier op de universiteit. Promoveren lijkt ook wel een beetje op wat je als student doet als je afstudeert. Op de vraag of dat niet raar is in de omgang met collega’s die professoren zijn, zegt Alain: “Een half jaar geleden was ik op één na de jongste van de onderzoeksgroep, maar het is natuurlijk wel normaal in een werkomgeving dat de leeftijden wat verschillen.” En er is bij HTI geen sprake van een stricte hiërachie: “Je werkt toch wel op één lijn, ze vragen mij ook om input.” De grootste vraag die wij hadden was hoe het toch komt dat Alain zoveel tijd heeft voor het bijwerken van al zijn social media-kanalen. Alain: “Ik ben van nature wat sneller afgeleid dan andere mensen. Mijn begeleiders zouden dat ook graag anders zien, natuurlijk. Toch valt het wel mee, ik kijk af en toe op social media en misschien deel ik dan iets sneller iets. Maar er zijn ook dagen dat ik mijn telefoon op ‘niet storen’ zet.” Onze conclusie was dat veel social media kanalen nou eenmaal beter werken als je er vaker actief op bent.

“Het is niet zo dat ik alleen maar in een RSI-proof houding achter mijn bureau zit...” Alain buiten het IPO Vind je zijn leven in het IPO al gevarieerd? Dan heb je duidelijk nog niet gehoord wat Alain allemaal doet in zijn vrije tijd. Niet alleen is hij heel actief op sportief vlak - hij squasht bij Quatsh, is veteraan bij Team Kaas, en heeft al op alle paden in Eindhoven gemountainbiked Alain houdt ook zijn hersenen graag bezig. Dit doet hij voornamelijk door het meedoen aan allerlei pubquizzen. En volledig conform het motto “Meedoen is belangrijker dan winnen” 52

wint hij ze allemaal. Zoals hij zelf zegt is hij “toch wel een beetje trots” op het feit dat hij zo vaak wint (13 keer in het afgelopen jaar!) en dingen vrijwel altijd beter weet. Gelukkig heeft hij ook een hobby waarbij winnen geen rol speelt; het schrijven. Een combinatie van afleiding en hersenprikkeling vindt hij in het schrijven van satirische artikelen voor de Slash en wat serieuzere stukken voor de Cursor. Hoewel Alain het heel erg naar zijn zin heeft in Eindhoven – hij woont hier tenslotte al zijn hele leven – snakt hij gemiddeld twee keer per jaar naar de bergen van Zwitserland. Of hij Eindhoven in de nabije toekomst écht zal verlaten, blijft twijfelachtig. Door hier te studeren heeft hij vriendschappen gevormd die hij graag wil aanhouden. Toch merkt Alain het verschil met zijn studententijd, ondanks dat hij nog steeds in dezelfde stad en zelfs hetzelfde gebouw werkt. Hij omschrijft dat verschil als een groei in zelfstandigheid; studeren is iets waar je als groep mee bezig bent, terwijl promoveren echt van jou alleen is. Deze verandering zet ook door in hoe mensen naar hem kijken. Hij heeft steeds vaker te maken met situaties waarin ‘brutale studenten’ hem dingen proberen uit te leggen, zoals hoe het koffiezetapparaat in IPO werkt of wat een studievereniging is... Intermania

Meals Ain’t Big Deals Cooking a tasty, healthy and diverse dinner seems straightforward. Every grocery store offers so many different types of food that form interesting tastes and structures, while at the same time providing vital nutrients. However, I keep getting surprised by people who need official recipes in order to create a meal. I think too many people are restricted to the question whether specific ingredient combinations are “allowed”, instead of predicting the taste themselves. As long as it isn’t officially a recipe, people stay sceptic. As if dishes would explode or one would get food poisoned by mixing up different cuisines. As if cooking is a religion and God punishes those who try out a meal that is not professionally approved yet. The crux of the matter: the moment some uncommon dish is proposed by 24kitchen or a cookbook, the unusualness is no longer defined as weird, but well found or even genius instead. For example, Leonie ter Veld has had quite a success with her trendy book Gewoon wat een studentje ’s avonds eet, which could be translated to Just a student’s dinner. Apparently, there was a big demand for unusual recipes. A missed opportunity; unusual dinners have always been usual for me. From the age of five, I started experimenting with food by baking cakes from random dough mixtures with orange or apple juice, without any idea how much of each specific ingredient I had to put in. Still, I hardly use recipes or conform to cultural restrictions. Although I love to browse through recipes for inspirational purposes, most of the time I just make my cooking mind up based on what is in stock, what is discounted in store and variation in respect to the past few days. I won’t claim that traditional dishes and popular recipes taste worse than personally conceived dinners; I appreciate them all. It is about preferences; no big deal. However, from the moment someone says some ingredient combinations are uncommon by an intonation that implies “that’s not how it is supposed to be and it cannot be tasty for the same reason”, I’m really eager to go for that specific combo. I am even more eager to see their surprised facial response to an unusual taste that turns out just perfectly fine. Or, if they’ll admit: even well found or genius instead. October 2016

Column Hub

“As if plates would explode by mixing up different cuisines.” –Hub

Working Life

Transition Into Work What are you planning to do after your graduation? That’s a question you will probably hear more and more often as you approach the end of your career as a student. Mats explains how he found out what he wanted to do. Text & Image: Mats de Ronde, junior consultant DNV GL and IS/SET-graduate

The question recent graduates get asked most often is something like: “So, what do you want to do now?” Most students go into their Masters with only a vague idea of what they want to do, such as energy or IT, and still have no concrete notion when finished. Perhaps they have a preference for something vague-sounding like research or consultancy, but as it turns out, there are a lot of potential vacancies that fall under that label. Luckily, the process of applying for jobs and having job interviews forces you to really consider what does and does not motivate you. This helps in narrowing down the field of potential jobs and helps you find one that really suits you. I personally went through the same process. When I graduated from Innovation Sciences and Sustainable Energy Technology, I knew I wanted to do something in

of technology and policy, making it an ideal combination of SET and IS. “What does that even mean, Junior Consultant Market & Policy Development?”, you might wonder, justifiably. In short: I work on a number of international projects, providing advice to both companies and governments interested in developing new markets or curious about ongoing developments. I personally specialize in two different areas: electric vehicles (EV) and electricity grid imbalance. Grid imbalance is something that’s becoming more and more important as a result of the transition to sustainable energy. Sustainable energy sources such and wind- and solar energy are what we call intermittent: the sun won’t always shine and the wind won’t always blow. And while we

“I knew I wanted to do something in research or consultancy on sustainable energy. ” research or consultancy on sustainable energy. Considering my background, I wanted something technical, but not too technical, whatever the hell I thought that meant. After some searching and initial applications, I’m glad I ended up in a position that complements both my background and interests. I’m currently employed as Junior Consultant in the department of Market & Policy Development at DNV GL in Arnhem. This department operates at the cross section 54

have gotten pretty good at predicting general trends about what the sun and wind will do on average during a full day, predictions at the level of a number of minutes or seconds is still a bridge too far. What I do is model electricity grids and include data on production of renewables and determine the impact of events, such as large clouds suddenly blocking solar production. If the amount of electricity produced doesn’t match the amount of electricity consumed, this will Intermania

Working Life

“This department operates at the cross section of technology and policy, making it an ideal combination of SET and IS.”

lead to deviations in the frequency our grid operates at. And if this frequency isn’t kept at a stable 50Hz, this will damage all electronic devices connected to the grid. The interesting thing about this is that every situation to be modeled is completely different. Whereas the Benelux is very predictable, I’ve also worked on a project where we modeled an isolated grid in Burkina Faso where operators were still manually turning generators on and off. Developing such models turned out to be quite a challenge. The other area I’m specializing in is EV. From a technological standpoint, EV aren’t very new and exciting, but rather a combination of already existing technologies getting more and more efficient and optimized over time. October 2016

However, markets for EV are relatively new and immature, meaning there are multiple approaches applied by individual governments aiming to stimulate EV sales, and lots of possibilities for development once sales start increasing. One option is to approach the market the same way as with traditional automobiles and simply replace our old cars with new electric ones. Unfortunately, this way a lot of added benefits EV offer would be wasted. For example: the battery in an EV can be used for individual households to store unused electricity produced with solar panels during the day and use it at night instead. However, this could also be done on a larger scale by combining multiple EV across a street, area or even municipality. This allows us to use the EV as one massive battery that is capable of much more: keeping the grid frequency stable, for example. While this combination of quantitative and qualitative research might not suit everyone, the diversity is a perfect fit for me. The transition to sustainable energy is happening at an incredible pace. For example, prices of solar PV panels have dropped by 25% in the last five months alone. This means that even the more conservative and traditional parties, such as governments, electricity suppliers and even fossil fuel producers are jumping on the sustainability bandwagon. Because of this, the projects I’m involved in are very diverse and dynamic. While I do miss the freedom that comes with being a student, it ensures that I’m never bored and never dread going to work in the morning. So to everyone that is unsure about what to do after graduating: don’t worry. The job for you is out there, and it’s only a matter of time before you find it. 55

Puzzel

In het ‘Boven’ Om eens iets anders te doen dan anders, heeft de redactie voor jullie niet een ‘in het midden’ gemaakt, maar een ‘in het boven’ met hét grijze woord op de bovenste regel. Veel succes met deze speciale Intermania puzzel! Tekst: Tim Paulusse & Iris Huijben, redactie

Horizontaal 9. Sierlijke herkauwer 10. Bloed..., ...baar 11. Teelaarde 13. Adellijke titel van Jan 15. Hoeksteen van de samenleving 17. Tamme viervoetige dieren 18. Zeg je als iemand vraagt of je een biertje wil 19. Verzinsel 20. Zoekt een hobby 21. Mannelijke wolf 22. Een soort top voor mannen 25. ..., I love you 26. Eetbare knol 29. Latijn voor vrede 30. Grimmig 31. Houten slaginstrument

Verticaal 1. Beroemd orakel uit het oude Griekenland 2. Brengen geluk 3. Halve teletubbie 4. Ligt aan zowel de Kaspische Zee als de Inidsche Oceaan 5. ‘... veel bananen’ – Zanger Rinus 6. Nooit goed behalve bij Tequila 7. ..., just killed a man 8. Plastic uiteinde van een veter 11. Meest nutteloze afdeling uit grote filmserie 12. Geile Geert 14. Kan Lyme veroorzaken 15. Calcium 16. Frans water 20. Kreeftachtige 23. Grondlegger van het communisme 24. Zangeres –e 25. Strategie 27. Lance Armstrong gebruikte het 28. Overblijfsel bij verbranding Intermania

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