LINK JULy 1 st 2019
N°136
July 2019
Editor: Rebecca
Editor 2: Marie
Designer:Niek
LINK
#LINKEXPLORE
CONTENT Contact About us My favorite cheese My favorite dish with cheese My funniest cheese story Agnes Durda Anna Khighatyan Burak Bayram Catarina Silva David Resnik Ivan Doer Julien Debusschere
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Klavdija Korosec Marie Damond
40 42
Neda Mijovic Rebecca Bertoli
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Burak Bayram Rebecca Bertoli
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EVS, K.A.NE. Cheese
From milk to cheese in 5 steps Pack up cheese in the luggage The benefits of cheese Why some people hate cheese? The most romantic cheese Is cheese good or bad for you? The strongest variaties of cheese in France "Say cheese" No, cheese and French is not a stereotype! Why is cheese so addictive? Cheese production and consumption worldwide My Sending Organization My project
K.A.NE. EVS: Agnes Durda Alexandra Morin Anna Khighatyan Burak Bayram Catarina Silva David Resnik Ivans Doer Julien Debusschere Klavdija Korosec Marie Damond Marine Kafer Neda Mijovic Niek Den Boer Rebecca Bertolli
Staff members of K.A.NE.: Filaretos Vourkos Jelena Scepanovic Nancy Kanellopoulou Nantiana Koutiva Georgia Griva
@kane.kalamata
WHO ARE WE?
Agnes
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Burak
Catarina
Hi, my name is Agnes and I’m 25 years old. I am Polish, but I live in Liverpool for 6 years.I expect this project to be both rewarding and challenging at the same time, also a good way for me to see if I will like to continue a career path of working with dogs. I am a sport enthusiast - I mostly enjoy winter sports such as ice skating and skiing. I also enjoy reading crime and fiction books before bed.
Hello, I am from Turkey. I'm studying International Relations. I interested in football and athleticism. I'm fun of Trabzonspor. I don’t think in abroad because kalamata its lok like my city which has much common features of the Turkey such as dishes, people. With the simplest example, I can drink coffee in the morning similar to the Turkish coffee taste.
Olá! I'm from Porto, Portugal. My background is in International Relations, so being a volunteer for a NGO is a useful way of gaining experience and developing valuable skills! I left my 5 cats and dog in order to embrace this project for 11 months. In my project I’m assisting in the day care center for the kids with autism.
ANNA
David
Klavdija
Barev! I'm from Armenia. I am going to stay 8 months in Kalamata and it is a long time for me to discover everything in Greece. This is a great way and opportunity to get to know me, myself, to discover something new in and outside. Also to develop my skills and share them with other people. By using my skills from my job in Tumo Center for Creative Technologies, after this project, I am going to make a short movie or a video about my story, my EVS, my vision, dreams and goals.
Hi, I'm David from Slovenia. I’m 28 years old. I'm coming to Kalamata to be a volunteer for two months. It is my first time of volunteering. I’m working on a project with Good Cause. In my free time I like to enjoy outdoor activities, cycling, climbing and skateboarding. I’m interested in physics, which I study. Astronomy would be my favourite subject to talk about.
Hello, I'm 29 years old. I come from Slovenia.Last year I finished my studies of Arts at University of Ljubljana. I choose Kalamata because I wanted to spend time in a useful way, experience Erasmus life.. I love animals, nature and all sorts of arts. I like to be around people who are easy going, who don’t judge and are capable to think out of a box. See you around!
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Ivan
People are divided for two groups: thinkers and doers. I will prefer to let my actions speak louder than my words. I don’t take anything in life for granted. I’m all in of finding out the deep meaning of my existence. I don’t like pink. Insane enough?
Julien I come from Lille, France.I am 24 years old. I love the nature and the permaculture that’s why I have a garden in my city in permaculture for 2 years now. I will be staying in Kalamata for 10 months and I will be working in the farm. It’s my second volunteering trip. the first one was in Armenia. I love meeting new people and learning new languages. I hope after my EVS I will speak greek well and I will have a second family here
MArie
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Hello! Mya name is Marie, I am 23 and I come from France. After one year of study arts, I realized a civic service in Romania in a school with children and I traveled. I am staying in Kalamata for 7 month working at the urban farm. I chose this project to discover the permaculture. During my free times I like to be outside walk discover places reading, sewing.
MArine
Neda
Niek
Bonjour! I’m 28 years old and coming from France. After studying Business Administration, working in Marketing and travelling the world, I will now stay in Kalamata for 10 months, working at the office of K.A.NE. I decided to volunteer here to get to know the functioning of an non-profit organisation and to set up my own European Projects! During my free time I like to play volleyball, go diving or read fiction books. This year, you also gonna find me at the German language workshop. See you there!
Hi, I come from Montenego. Activism has been my passion since high school days so I’m thrilled because of the idea of working at the K.A.NE’s office and help to create more opportunities for young people. Some of my other passions are travelling, dancing and good music and I hope I’ll get the chance to nurture all of them in the following 9 months. Can’t wait to discover the Greek way of life and to get know the country!
Hey there!! I am 30 years old. , from a small town in the Netherlands called Lunteren. I will be a volunteer for 12 months here, in Kalamata. In my freetime, I like to create , read good book or scientific article (psychology, philosophy, history etc), or watch good art-house movie. Sometimes I like to make photographs . Hope to see you around !!!
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Rebecca
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Bom dia! I'm 28 years old and I come from France. I'm in Kalamata until January 2019 to work at the dog shelter. I like to discover new things, life is beautiful and quite short, I enjoy every moment. I have a bit of a crazy personality in a good way, you just have to get to know me. We can learn a lot from people around us, everyone has something to bring to earth and to others. Enjoy and see you !
K.A.NE.
FILARETOS
jelena
NANTIANA
Hello, I am Filaretos Vourkos. For the last 10 years I am working in the field of Non-formal education as a volunteer, youth worker and youth trainer. 6 years ago,I decided to create the Youth Centre of Kalamata, in order to initiate youth work in Kalamata and promote active citizenship as factor for change.
Hi, I’m Jelena Scepanovic, an EVS coordinator in K.A.NE. and a volunteer of the Youth center. I came from Montenegro in 2012 as an EVS volunteer. I really liked the idea of the Youth center and the work that KANE does, so I decided to stay and be part of it.
My name is Nantiana! I’m 25 years old. I live in Kalamata! I was living for 5 years in Patras! I was studying there greek philology and now I’m teaching greek to the youth center in Kalamata.
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K.A.NE.
FILARETOS
jelena
NANTIANA
12
Hello, I am Filaretos Vourkos. For the last 15 years I am working in the field of Non-formal education as a volunteer, youth worker and youth trainer. 10 years ago,I decided to create the Youth Centre of Kalamata, in order to initiate youth work in Kalamata and promote active citizenship as factor for change.
Hi, I’m Jelena Scepanovic,an EVS coordinator in K.A.NE. and a volunteer of the Youth center. I came from Montenegro in 2012 as an EVS volunteer. I really liked the idea of the youth center and the work that K.A.NE. does, so I decided to stay and be part of it.
My name is Nantiana Koutiva and i am working in K.A.NE. as a project manager and EVS coordinator. I have studied greek philology and I am teacher of greek language as well. I love travelling and organizing festivals.
Nancy
Georgia
Hello World! I’m Nancy and I’m working in K.A.NE. since 2017 as a Project Manager and EVS/ESC coordinator. I’m passionate about meeting new people and exchange knowledge, experiences and ideas. I love the fact that many young people visit every year my hometown Kalamata and contribute to our society.
Hello, my name is Georgia Griva. For the past few years I am a youth worker and project manager. This journey in youth field started in 2014 with my first youth exchange and my EVS in Istanbul. I am proud to be member of K.A.NE. which represents my vision and my values as human and as an active citizen.
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Cheese My favorite cheese Agnes I like all the cheese varieties from fresh soft to hard smoked. Recently one of my favourites is Saint Agur, blue cheese made from cow’s milk.
Anna I'm from Armenia, what does it mean ? Every Armenian table after bread and salt needs has cheese. I love every kind of cheese, but I can say the name of the cheese that I don't like and I'm not eating only this type : it's cheese from sheep!
Burak I'm from Turkey and Turkey has many varieties of cheese. I like the cheese and I don't distinguish any kind of cheese. Moreover, I love the "tulum cheese" which is my favorite cheese variety.
Catarina I like it when It’s melted cheese (toast or pizza. However, I fell in love with feta cheese. It’s so tasty!
David My favourite cheese would be mozzarella. Especially I like it melted on pizza.
Marie This is for me an impossible question my love for cheese is unconditional. 14
Ivan I like them all. But what matters is the reason behind of it. For sandwich I prefer to buy sliced gouda. For pasta I’m always taking the cheapest shredded cheese, since quality makes less of sense. There is a feta cheese that goes with the Greek salad. And, of course, if you want some fried cheese a.k.a. “Saganaki”, graviera is exactly what you need.
Julien I like too different to choose. I really like goat cheeses and strong cheeses. I would choose “le Vieux Lille”
Klavdija I really can’t decide - one day prefer mozzarella, other day something else.
Neda Judging by my eating habits lately, definitely feta! I got used to putting it in almost everything I eat. And people from the local store where I usually buy it now recognize me.
Niek I like a 14 months old Gouda. It makes the flavor so much more intense. btw Gouda is vernuased gauda like what you say when you hurt yourself : 'gAUWda'
Rebecca I like a lot of cheese but if I’m alone on an island and I‘ve to choose a single unemployment before I die I would choose the Mozarella !! 15
Cheese My favorite dish with cheese Agnes Polish dumplings filled with traditional smoked cheese (oscypek), cottage cheese, potatoes and cranberry sauce. Boil, fry, serve and enjoy!
Anna Person who like cheese and food, can't give the name of favorite one. Why? Because she's eating every kind of dish and every dish with cheese.
Burak Cheese is an indispensable dish of my breakfasts and I like to eat cheese with yufka (traditional bread of Turkey).
Catarina The portuguese dish Francesinha and of course Greek salad with feta cheese! The perfect balance because one is a glorious calorie bomb and the other a masterpiece!
Klavdija “Pohan sir� cheese prepared with flour, eggs and breadcrumbs fried in oil.
Marie The tartiflette must dish French in winter. Based on: potatoes, onions, bacon and especially reblochon.
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Ivan Most probably, sandwich is something I consume the most. Together with sliced ham, bottled ketchup, mayonnaise, dry garlic and oregano, it makes a delightful taste. Make it crunchy in the toaster and “mini pizza” is ready to be eaten up.
Julien It’s very easy for me “ THE welsh”.
David It's called Picici It is served in Lower Carniola in Slovenia and it’s quite popular. It’s some sort of pizza only with dough and cheese on it, sliced on little squares. It is served with 4 different dips: salsa, tomato puree, tartar sauce and nacho cheese.
Neda Probably 'Kacamak', traditional food from Montenegro. It's made with boiled potatoes, flour, melted cheese and butter. It’s been a while since I last ate it, so I miss it already!
Niek I'm super simplistic on this subject ! I like macaroni with ham and cheese my favorite dish from my childhood
Rebecca The mashed Aligot is my favorite dish with Aligot cheese. This dish comes from Aubrac (region of France) and the combination of mashed potato and this cheese together is wonderful ! Also, my grandfather cook ‘Frico’ an Italian dish with potatoes and Frico cheese with polenta and this miss me a lot here because it's delicious!!! 17
Cheese My funniest cheese story Agnes Once in my grandparents house, my grandma caught me eating cheese in the middle of the night. So the next morning, she went to get me more and made sure I eat it all.
Anna In Armenia we have type of cheese that we are calling: 'string cheese'. Once my mum wanted to sew something, and I put in the needle instead of string the cheese one. When my mum took to sew, the string cheese cut and she realized what I did, we laugh a lot!
Burak When I was a child, I don't like the cheese. My mother told me that I would take the shirt of my favorite football player in exchange for eating cheese, and after that minute I started eating and it's an indispensable part of my life!
Catarina As a said before I didn’t like cheese when I was a children, so everybody was so surprised when I said that. One time in university a friend said that I had to try Francesinha which is basically a sandwich covered with loads of cheese. I tried it, and as usual I made an ugly face. But after 5 seconds I was like: OH MY GOD this is AMAZING! 18
Ivan Our family’s first dog was bread of German Shepherd. He loved cheese us much as he loved us. For a slice of it, he was ready to give all the four paws at once! Feels like it was the only thing he’d never say “no” to!
Julien This is not really the funniest, My father when he cooked strong cheese, he put me on the tip of the nose. It was impossible to catch the smell in my nose.
David I was once preparing mac&cheese and I put 4 different cheeses inside. Once it came out of the oven, I realised it was way too much cheese. There was so much cheese-fat, I had to pour it out. Although delicious and easy to make dish, ended in barley eatable.
Neda Once I was making pasta with a friend and we put 5 different types of cheese inside. I think we had around a kilogram of cheese in our pasta, and the taste was awesome. It was very funny and we laughed a lot.
Rebecca Many people told me about Savoyard fondue (Savoyard cheese, bread, white wine) so with one ex, we were in the mountain and we tried this but when I tasted one for the first time there was more white wine in it than cheese (a lot of wine like a swimming pool). I was drunk just with this dish so I don’t even remember more of the rest of the day... 19
Cheese My funniest cheese story Klavdija When I was young I asked my parents why Emeltar cheese got holes. And they answer me: “because mouse eaten it” and I really believe them.
Marie This year for my birthday I received a package from my father with a huge piece of Comté (wonderful French cheese).
Niek My dad convinced that a seed from an apple in a hole in the cheese was the nose of a mouse. That made me so scared that I ran from the table 20
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C h e es e from milk to cheese in 5 stages The basic principles of cheesemaking have not changed over the centuries, although nowadays a lot of manual labour is no longer required thanks to modern technology. Cheesemaking consists of the following five stages: 1. Curdling; 2. Precheesing; 3. Heating, forming and saline bathing; 4. Fermenting and ripening; 5. Quality control. 1. Curdling When the milk first arrives, it undergoes quality controls before being filtered. Dairy milk is heated slowly and stirred constantly in a large cheese vat until the desired temperature has been reached. Rennet, an enzyme taken from the stomachs of young calves that can also be produced microbially, is added to the milk together with lactic acid bacteria (or possibly just acids). When making white mould cheese (e.g. Tomme vaudoise) and blue mould cheese (e.g. Bleuchâtel), mould cultures are introduced into the milk. The stirring equipment is then switched off. After resting for 30 to 40 minutes, a jellylike mass appears (protein in its set form), the milk has curdled.
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2. Pre-cheesing The jelly-like mass is broken up using a “cheese harp”, a stirring instrument strung with thin wire. The pieces become smaller and smaller as they are stirred. The “curd” separates from the watery part, which is the “whey”. The smaller the pieces of curd, the harder the cheese will be at the end of the manufacturing process. The whey can be processed further in two different ways. It is either centrifuged to obtain cream, in which case the whey cream is used to produce dairy butter, or the whey is replaced with vinegar or another acid and then used to make Ziger. 3. Heating, forming and saline bathing The curd is heated to 57°C maximum, whilst being constantly stirred. With the help of a cheesecloth, it is lifted out of the whey and given its shape, the “Järb”. The cheese is pressed to force the whey out. The lactic acid bacteria that have been added to the cheese turn lactose into lactic acid. The cheese, which is still soft, is put into a saline bath for a period lasting from 30 minutes to two days depending on the size of the cheese. During this time, it absorbs salt and loses moisture. The rind forms – the cheese becomes stable. 4. Fermenting and ripening The fermentation process affects the formation of holes in the cheese dough and the aroma. The holes are produced as a result of carbon dioxide gas, which is released as milk sugar (lactose) is broken down by specific lactic acid bacteria. As this gas cannot escape, it forms bubbles. The bubbles make holes in the cheese dough. As the cheese ripens, the protein is broken down into a more easily digestible form. At this stage, the cheese gets the taste that is typical of its particular variety. It can take from several days (e.g. Tomme) to several years (e.g. Sbrinz AOP) for the cheese to mature. During this time, the cheese wheel must be carefully looked after by turning and washing it regularly. 5. Quality control The cheese is checked thoroughly before it goes on sale. This is to ensure that only cheese of excellent quality is sold. Hole formation, the quality of the cheese dough, taste and outward appearance (shape and conservation) are checked and assessed. https://www.cheesesfromswitzerland.com/worth-knowing/production/productionstep-by-step.html Agnes Durda 23
Cheese pack up cheese in the luggage After bread, cheese is the most important part in Armenian table. Majority of Armenian villages doing milk, creams (Matsoun) and of course cheese. We Armenians: can eat cheese with rolling bread and a tomato as a meal. Most popular cheese types are Lori and Chanakh in Armenia. Both of these are aged in brine. As you can guess from its name Lori cheese is made in Lori region. Motal cheese is produced only in two places: Zangezur and Artsakh. It's made from sheep’s milk in a handy and practical lambskin bag which is called tiks. It has unique test, because of using different wild herbs from mountains. Goat cheese is mostly produced in Vayots Dzor region. The farms there are famous for cheese production from goat milk. This type of goat cheese is salty and it's like feta. It's one of the purchased type of armenian cheese. Now I'm going to tell you about my favourite 2 types of cheese in my country.The first one is Armenian string cheese is usually made from sheep or goat milk. This type of cheese is mild and milky with stretch and usually has a white color. The production of this cheese is fascinating. In the beginning, the curds are drained and heated. After this curds are pulled and twisted into braid shaped rope. Chechil cheese (or tel 'string' or Hyusats 'braid' cheese) is one of the most popular types of Armenian string cheese which is aged in brine. Sometimes Chechil is smoked before consumption. I just adore this type of cheese! Yeghegnadzor cheese is one of the most well known Armenian steamed cheeses. It's made from cow or goat milk and also some greens. 24
This cheese is very soft and has a sharp and salty taste. Yeghegnadzor cheese has a particular preparation method. This type of cheese is matured and stored in individual clay pots which are buried in mountains for a half year. You can find this type of cheese also in the north: in Gyumri. Every Armenian, who is living abroad and having the opportunity to visit Armenia, they are taking with them Armenian bread (Lavash), Cognac and of course Chechil cheese! If you will visit Armenia, don't forget to try!
Anna Khihhatayan 25
C h e es e the benefits of cheese The major health benefits of cheese include relief from hypertension and osteoporosis. It also helps in maintaining bone health, gaining weight and dental care. For ages, it has been part and parcel of daily life in Europe, America, Australia and nearly every country in the world that has a cold climate, except certain countries in the Indian Subcontinent and the Middle Eastern region. That being said, India and some of its neighboring countries have been using a slightly different form of cheese which is commonly known as “cottage cheese” or “paneer” for generations. Unlike traditional cheese, cottage cheese isn't fermented. Over the last 10 years or so, cheese has become widely popular in India and neighboring countries with multinational companies like McDonald’s stepping into these countries with their mouth-watering products like pizza and hamburgers both of which use a lot of cheese. Contrary to the popular belief of fresh edibles being more nutritious, fermented cheese is far more nutritious than its fresher counterpart. It's prepared from milk or milk products such as curd. There are many varieties and flavors of cheese available all around the world. Nutritional Value of Cheese Cheese contains many nutrients, including vitamins such as vitamin C, vitamin B6, vitamin B12, vitamin A, vitamin D, vitamin E and vitamin K. Other vitamins such as thiamin, riboflavin, niacinare also found in different types of cheese. Adding it to your diet also provides certain vital minerals such as calcium, sodium, zinc, phosphorus, potassium and iron to the human body. 26
Health Benefits of Cheese Cheese has a lot of benefits when it comes to one's health and those benefits are visible in the following aspects: 1. Dental care Cheese has very high calcium content, the first and foremost thing you need for strong teeth. Moreover, it's very low in lactose content. Older the cheese, lower the lactose content in it. This also is beneficial for the teeth as any form of sugar (glucose, maltose or lactose) in food can harm the teeth. 2. Bone health Apart from having very high calcium content, cheese is also rich in vitamin-B, which is very good for children, women (particularly when pregnant or lactating) and elderly people, for the formation and strengthening of bones and cartilage. The vitamin-B in cheese aids to the proper absorption and distribution of calcium. 3. Osteoporosis Osteoporosis is mainly a deficiency disease caused by a deficiency of calcium (nonabsorption), resulting in a decrease in bone mineral density. This is particularly seen in women who have undergone menopause, elderly people and children who suffer from malnutrition. This can be treated with protein, calcium and a vitamin-rich diet. Calcium alone will not help much, because the problem is with its absorption and its utilization for bone formation. These three components are found in abundance in cheese. Therefore, it can be an ideal part of the diet for those suffering from osteoporosis. 4. Hypertension Sodium and cholesterol are the two elements mainly considered harmful for hypertension and hypertensive people. In this way, cheese should be viewed critically. The fat content of the cheese depends very much on the quality of the milk, whether it's full fat or full cream, low fat or fat free. In general, high-fat ones 27
are more popular, since they tend to taste better. But, keeping in view the public demand and health concerns, low-fat cheese is also being introduced to the market. This means that you need to be choosy while picking it for your home and diet. Don’t forget the sodium content! Although the sodium content of cheese varies according to the amount of salt added to the milk prior to cheese formation, it's never low enough to be recommended for hypertensive people, as salt is an inevitable part of the cheese. In general, It isn't recommended for people suffering from hypertension (high blood pressure). Although low sodium and low-fat cheese are helpful in reducing homocysteine, an agent that is often related to heart diseases, this fact still does not make it recommendable for hypertensive people. Another thing in it that can help hypertensive people is the vitamin-B content if they do choose to eat it. Promotes Weight Gain Cheese is an excellent food for gaining weight. It's full of proteins, fats, calcium, vitamins, and minerals. You need protein for muscle formation and growth, fats for fat-based processes in the body, calcium for heavier and stronger bones and vitamins and minerals for improved metabolic function. You just need to eat a lot of them, do your exercise and sleep an adequate amount. Other Benefits: Cheese contains conjugated linoleic acid and sphingolipids which may help prevent various diseases. It contains a lot of vitamin-B which develops in it during the fermentation process. Vitamin-B is very good for maintaining many functions in the body and also for protection against diseases like Beriberi. It also enhances blood formation, strengthens the liver, and facilitates the absorption of nutrients in the body. How to select and store Cheese? Different types of cheese are available in markets all over the world. Some varieties such as fresh cheese with no preservatives are to be used within a few days of purchase as they easily spoil. Store it in cool places or refrigerate them. Before eating or using cheese keep it at room temperatures for better flavor and texture. Burak Bayram 28
C h e es e w h y s o m e p e o p l e h at e c h e e s e ? You might assume that most normally functioning, logical people agree that cheese is one of the best foods on the planet. But it turns out that not everyone is a cheese lover. For example, me! How does this happen? Even for me, It’s difficult to understand how anyone could possibly hate it. In fact, I really enjoy eating melted cheese. But cheese without being melted I can’t stand it! For that reason I did some research in order to find an explanation for two different questions: the first question is “why some people hate cheese?” and the second one is “why some people only like melted cheese?” I discovered that there is a scientific explanation for both! I found the first answer to my question in a study that was conducted in France a.k.a the cheese capital of the world. Dr. Jean-Pierre Royet, lead author of the study, and his team recruited 332 people in France to explore how many people disliked cheese. To start, they asked people how they felt about 75 different foods, then narrowed in on the cheeses by choosing 15 people who liked it, and 15 people who didn't. Then, these participants were placed in an FMRI machine so researchers could see how their brains reacted to the smells and sights of different cheeses. Two of the researchers findings are particularly intriguing: First, people who dislike cheese do respond to cheese. When you smell or see something that you like, such as cheese, typically the "reward" area of your brain is activated. This is your brain's way of telling you that yes, there is delicious cheese, or cake, or what have you available, and it will be awesome. Unsurprisingly, study participants who liked cheese experienced activation in this part of their brain. But participants who dislike cheese also had activation in the reward part of 29
their brain, which is all kind of fascinating. Researchers aren't sure why, precisely, but it could be the result of social conditioning. The second finding also has to do with the brain's reactions to cheese. We all know that our brains send signals to our bodies when we're hungry or experiencing a craving. For participants who dislike cheese, however, their appetites began to be suppressed when they saw or smelled cheese. This happened even in spite of their brains recognizing cheese as a "reward". The second question is why some people only like melted cheese. Well, my personal opinion is: because it smells so good and tastes even better! And the science confirms: It's largely about how it feels in the mouth. Once a piece of cheddar has been heated to around 150°F, the matrix of milk proteins that provide its structure begins to break down, and the cheese takes on a creamy texture that many people find appealing. Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen, adds that the warmth of melted cheese provides its own source of pleasure. Taken together, all the sensations associated with melted cheese - smoothness, gooeyness, and warmth - connote a fatty treat. And humans love fat!
Catarina Silva 30
c h e es e the most romantic cheese Cheese making has a long tradition in Slovenia. It started first on the Alpine dairy-farms and later also in the valleys. The areas of Bovec, Tolmin, Bohinj and Velika Planina are particularly known for their cheeses. More and more Slovenian restaurants include traditional Slovenian cheeses on their innovative menus. This is particularly true of Trnič, which many consider the most romantic Slovenian cheese. Dairy-farming families took up cheese making for purely practical reasons, so they would have enough food in the winter months. Milk had to be stored in this form to maintain its shelf life and to preserve important vitamins, minerals, proteins and fats. For long-lasting love Trnič is a pear-shaped hard cheese made in Velika, Mala and Gojška Planina in the Kamnik-Savinja Alps which resembles a female breast. It is made of cottage cheese, cream and salt and is embellished with special decorations. According to tradition, the shepherds gave Trnič to their wives and girlfriends at the end of the pasturing season in autumn as a sign of love and faithfulness, and also as a promise of marriage. Trnič was always presented in pairs - two were embellished with the same decorations. The shepherds kept one Trnič and gave the other one to their sweethearts, who kept them for several years. If the girl accepted the cheese, it meant that she consented to the shepherd’s courting. Trnič was thus an expression of a man’s love, desire and admiration of a girl and also their commitment to be faithful to each other.
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Inclusion in Slovenian cuisine Fresh Trnič may be grated and sprinkled onto risotto, porridge, pasta, soups and salads, added to meat and fish dishes or eaten on its own as a starter or dessert in the form of thin slices with honey or pepper or drizzled with olive and even pumpkin seed oil. Cheese slices may be baked with some butter. As part of the Taste Kamnik project organised by TIC Kamnik, Trnič is already being included on the menu of many Slovenian restaurants. Gnocchi in spinach sauce with Trnič or Tuhinj trout, with herb polenta, and Trnič is on offer at the Majolka Inn in Kamnik, including chicken fillet with tomato, and Trnič and vegetable risotto for all lovers of chicken. Due to its special natural flavour, grated Trnič is perfect for varying the flavours of different dishes, even desserts. The Mili vrh Inn in Kamnik uses Trnič instead of Parmesan as an addition to dishes, and the Domžalski dom will pleasantly surprise you with their wild garlic soup with sour cream and Trnič. The family-run Pri planinskem orlu Inn in Stahovica is participating in the project because their village is located on the way to Velika Planina and their ancestors were shepherds. Their culinary specialities are stiskači (homemade stuffed pasta) prepared with chamois meat, buckwheat groats and porcini mushrooms or smoked pork neck with the addition of Trnič. They say their guests enjoy dishes with Trnič, which are particularly interesting for guests who like to taste local specialities.
David Resnik 32
c h e es e I s c h e e s e g o o d o r ba d f o r yo u ? Cheese is a good source of calcium and protein, but it can also be high in saturated fats and sodium. Should we be eating more cheese or less? Fast facts on cheese: 1.There are thousands of types of cheese. "Cheese-flavored" food isn't considered one of them. 2. Many cheeses are high in sodium and fat, but the benefits may outweigh the disadvantages. 3. Natural, low-fat, low-sodium cheese can make a healthful addition to most diets. 4. Anyone with a lactose allergy should not eat any type of cheese, but some types may be suitable for those with a lactose intolerance. Types There are many varieties of cheese, each with its own taste and composition. Cheese is a standard accompaniment to popular foods like burgers, pizza, Mexican dishes, salad, and sandwiches.Alone, it can be a snack or an appetizer. It can be added to sauces, soups, pastries, and many other dishes. There are thousands of varieties of cheese, ranging from mild to mature in flavor, and low- to high-fat in composition. It can be made from the milk of cows, sheep, goats, and other animals. Whole-milk cheese contains between 6 and 10 grams (g) of fat per 1-ounce (28 g), serving. Of this, 4 g to 6 g is saturated fat. Low-fat or reduced-fat cheese is made with 2 percent milk. Non-fat cheese is made with 0 percent or skim milk. Fresh cheeses are cheeses that have not been aged, or matured. They usually have a higher moisture content, softer texture, and milder taste than aged cheeses. Examples include ricotta, cream cheese, cottage cheese, and mascarpone. Aged or mature cheeses are firmer in texture and tend to be aged for 6 months or longer. The longer the aging process, the more concentrated or sharp the flavor. Cheddar, Swiss, Parmesan, and Gruyère are examples of aged cheeses. 33
Processed cheese, such as cheese spread, American cheese, "cheese food" and "cheese flavored" products cannot be categorized as cheese, and the label must reflect this. These are shelf-stable products containing added ingredients such as flavor enhancers and emulsifiers. Non-dairy cheeses, such as soy cheese and daiya, are suitable for people who don't consume dairy products, but they are highly processed. Nutrition Cheese is a good source of calcium, a key nutrient for healthy bones and teeth, blood clotting, wound healing, and maintaining normal blood pressure. Men and women aged from 19 to 50 years should consume 1,000 mg of calcium a day. One ounce of cheddar cheese provides 20 percent of this daily requirement. However, cheese can also be high in calories, sodium, and saturated fat. The breakdown of macronutrients in any cheese can vary widely, depending on the type. One ounce (28 g) one brand of cheddar cream cheese spread contains: 80 calories 7 g of fat, including 5 g of saturated fatty acids 1 g of carbohydrate 0 g of protein 150 milligrams (mg) of calcium 750 international units (IU) of vitamin A 15 mg of cholesterol 380 mg of sodium One ounce (28 g) of one brand of cheddar cheese contains: 120 calories 10 g of fat, including 6 g of saturated fatty acids 0 g of carbohydrate 7 g of protein 200 mg of calcium 400 international units (IU) of vitamin A 30 mg of cholesterol 190 mg of sodium Cheese-flavored products do not have the same nutritional value and are more likely to be high in sodium.
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8 health benefits Dairy products are one of the best dietary sources of calcium and other nutrients. Here are eight ways in which cheese might be healthful. 1. Bone health The calcium, protein, magnesium, zinc, and vitamins A, D, and K content of cheese mean it can contribute to healthy bone development in children and young adults, and to osteoporosis prevention.Some theories have proposed that eating dairy products leads to higher acid levels in the body, and that this can destroy rather than encourage healthy bones. However, scientific evidence does not support this view. 2. Dental health Cheese can enhance dental health. Calcium plays an important role in tooth formation, and cheese is a good source of calcium. In addition, at least one study has shown that eating cheese can raise the pH level in dental plaque, offering protection against dental cavities.Milk and sugar-free yogurt appear not to have the same effect. 3. Blood pressure Statistics show that people who eat more cheese have lower blood pressure, despite some cheeses being rich in fat and sodium. Cottage cheese has a mild taste and a low fat content.Calcium can help reduce blood pressure. Low-fat, low-sodium cheeses are recommended. A suitable low-sodium cheese would be low-fat or reduced-fat natural Swiss cheese. Other low-fat cheeses include cottage cheese, ricotta cheese, parmesan, feta, and goat's cheese, and low-fat cream cheese. Many cheeses are now available in "lite" versions, such as cheddar, brie, havarti, and feta. Check the nutritional information, because some reduced-fat cheeses have added sodium.Due to extreme processing, fat-free cheeses are not recommended as a regular part of the diet, even for those looking to reduce calories or fat. 4. Healthy blood vessels Some cheeses contain high levels of cholesterol and sodium, suggesting that they can lead to cardiovascular problems.However, in 2014, researchers concluded that dairy products could be a good source of the antioxidant, glutathione. This antioxidant is crucial for brain health and for preventing age-related neurodegeneration.In 2016, scientists also found that the antioxidant properties of cheese may protect against the negative effects of sodium, at least, in the short term.In the study, the blood vessels of participants who consumed dairy cheese functioned better than the blood vessels of those who ate pretzels or soy cheese. 35
5. Gut microbiota and cholesterol As a fermented food, cheese may help boost healthy gut bacteria. This could have a positive effect on blood cholesterol levels, according to a small study published in 2015. 6. A healthy weight Studies show that a person with a high body mass index (BMI) is more likely to have low levels of calcium. Since cheese is a good source of calcium, there may be benefits for people on a weight-loss diet. 7. Omega-3 fatty acids These have been found in some types of cheese, and especially those made from milk produced by cows that eat Alpine grasses. Omega-3 fatty acids are believed to benefit the cardiovascular system and the brain. 8. Healthy cells Cells need protein for building and repair. One ounce of cheddar cheese can offer 7 g of protein. The amount of protein recommended for each person depends on their age, size, and activity level. Use this calculator to find out how much protein you need.
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Risks A diet high in sodium and saturated fat is likely to increase the risk of high blood pressure, cardiovascular disease, and type 2 diabetes. Saturated fat: The 2015 Report of the Dietary Guidelines Advisory Committee (DGAC) recommend limiting fat intake to 20 to 35 percent of daily calories, and saturated fat to less than 10 percent of total calories. This means that someone following an 1800-calorie diet should consume less than 18 grams per day of saturated fat. One ounce of cheddar cheese contains around 120 calories and 6 g of saturated fat. A high intake of saturated fat can increase the risk of diabetes, obesity, and cardiovascular problems. Some studies suggest, however, that saturated fat from dairy foods may be less harmful than saturated fat from other sources. Sodium: Along with fat, sodium can be high in some cheeses, especially processed cheeses and "cheese flavored" products. Hormones: Concerns have been raised about the presence of estrogen and other steroid hormones in dairy produce. These could disrupt the endocrine system and potentially increase the risk of some types of cancer. Source: https://www.medicalnewstoday.com/articles/299147.php
Ivan Doer 37
c h e es e
t h e s t r o n g e st va r i at i e s o f c h ees e i n F r a n c e
I will introduce you to the strongest cheeses in France. What you absolutely must not take before a date. Vieux Boulogne (7 à 9 weeks refinement) Cheese of character! Le Vieux Boulogne was named in 2004 as the most fragrant cheese in the world by a team of researchers from the United Kingdom. Discovery of a treasure of Nord-Pas-deCalais.A washed rind with beer … Pont l'Eveque AOC (6 weeks refinement) Created by Cistercian monks, it became the most famous cheese of the kingdom in the fifteenth century. Under its washed yellow rind, its dough is blonde, supple and soft. Typed without being strong on the palate, it has a subtle flavor and a slight taste of hazelnut and butter. Camembert de Normandie AOC (21 days refinement) The Camembert de Normandie was created by Marie Harel in Camembert in 1791. It is a soft cheese with a rind of flowers that the Normans appreciate in three quarters refined with a thin white net in the heart. Munster (3 weeks refinement) This famous cheese from the East of France soft and washed rind is of monastic origin. His name is also a distortion of the word "monastery". Created by Benedictine monks who settled in the Fecht valley, in Lorraine where he is also called "Géromé", named after the town, Géromé, where the cheese was marketed. 38
Brie de Meaux AOC (4 à 8 weeks refinement) If Louis XVI was guillotined, it's the fault of Brie de Meaux! Indeed, it is stopping to enjoy a cheese cake that the king, on the run, is recognized in Varennes-en-Argonne, before being brought under escort, in Paris. At the Vienna Congress of 1815, it is still this thin cheese, which makes the news. Roquefort AOC (3 months refinement) From the eighth century, the Roquefort is cited in many acts, donations, annuities and others, Charlemagne had even made his favorite cheese. Reblochon AOC (3 à 4 weeks refinement) Its history dates back to the 13th century, when farmers were to pay the owners of their farms milk, they practiced an incomplete trading. Once the control passed, they "reblochaient", that is to say, pinched the udder of the cow a second time to make a cheese, hence the name reblochon Livarot AOC (90 days refinement) When some cheeses accidentally have a flavor similar to Livarot, sometimes because of a bad ripening, they are said to be "livarotés"! This is to say if the Livarot is proud of his name! Banon AOC (1 à 2 weeks refinement) Small cheese of Provence produces in a way farmer, in the milk of goat or ewe (rarer). After 2 weeks of refining, he is dipped into the water of life or some marc of grape then wrapped in a sheet of sweet chestnut tree. A well dipped smooth character. Epoisses de Bourgogne AOC (4 à 6 weeks refinement) Named cheese king, this cheese from Burgundy is washed with marc de bourgogne and salt water, close to Chambertin
Julien Debusschere 39
C h e es e
" S ay c h e e s e "
In Slovenia we call cheese – sir. And it is one of the most popular dish around inhabitants. We usually eat it for breakfast and dinner, often even for lunch. We have four sorts of cheese that have EU Protected Status: Mohant, Bovški sir, Nanoški sir and Tolminec, so if anyone who loves chees will go to Slovenia I recommend to try them, you won’t be sorry. As Slovene, cheese is my companion since I can remember. I always have quit good relationship with all sorts of cheese. It can be different solidity, shapes, colours and taste, made of milk from different animals. As a vegetarian I eat it often as side dish in salads or as main course. I just never get enough of it. It’s like connective tissue for my food. Cheese is also a reason why I just couldn’t be vegan. So if my fridge is almost empty you can always find some cheese in it. When I am thinking about cheese the first thing that comes through my mind is the phrase.
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"Say cheese" that we use, when we want to capture smiley face/s on a camera. So I was thinking to myself how and why this term become so popular and common in west society since the late 19th century. I guess the one who came up whit this adore eating cheese. Also because cheese is comfortable food. It is very addictive beacause have extremely high concentration of the milk protein casein that, when digested, results in casomorphins. And casomorphins are opioids, belonging to the same chemical family as morphine and opium, inducing euphoric feelings, and lowering pain. From my perspective as cheese lover it became clear to me, why we say it –probably because every time we taste it, it really makes us happy so that’s why our mouth subconsciously goes in shape of smile. So that should be probably the case why we use this expression.
Klavdija Korosec 41
c h E Es e
n o, c h e e s e a n d F r e n c h i s n o t a s t er e o t y p e !
Cheese is a food made from curdled milk, drained then more or less refined. With cow, sheep, goat, buffalo and other mammalian milk, cheese would have appeared for the first time 7000 years before our era. If at the beginning, the cheese is a place reserved for mountaineers and the popular classes, today it has definitely acquired its nobility and is invited on the biggest tables of the whole world. A bit of history to start: In France cheese was made mainly in cheese fruit (a 1,000-liter mill where peasants used their milk to produce a large cheese) and in monasteries. It is no coincidence that most of the great French cheeses are old monastic recipes: the Pont l'Eveque, the Munster, the Maroilles, the TĂŞte de Moines, and many others. One of the emblems of France: cheese. Because what would the French without their cheese? They consume nearly 24 kilos per year and per capita and are in fact the largest consumers of cheese in the world, just after the Greeks. It is even the most consumed dairy product, in front of yogurts. Cheese is a real institution in France, impossible to miss, and its taste is transmitted from generation to generation. Only 4% of French people say they do not eat cheese, and nearly one in two French people eat it even daily (47%). France has more than 1,000 different cheeses: between soft washed rind pasta, soft pasta with flower rind, marbled pasta, cooked pressed pasta, uncooked pressed pasta, goat cheeses, processed cheeses and fresh cheeses. every taste! Marie Damond 42
c h E Es e
why is cheese so addictive?
Cheese contains a chemical found in addictive drugs, scientists have found. The team behind the study set out to pin-point why certain foods are more addictive than others. Using the Yale Food Addiction Scale, designed to measure a person’s dependence on, scientists found that cheese is particularly potent because it contains casein. The substance, which is present in all dairy products, can trigger the brain’s opioid receptors which are linked to addiction In addition, they found that the top-ranking foods on the addiction scale were those containing cheese. To make their findings, researchers asked 120 undergraduates to answer the Yale Food Addiction Scale, and were asked to choose between 35 foods of varying nutritional value, Tech Times reported. A second part to the study involved 384 people who were presented with the same items of food, but in a hierarchical linear order. Researchers behind the study published in the Public Library of Science One journal found that fat was linked to problematic eating whether or not participants were addicted to food. Erica Schulte, one of the study's authors, told Mic: "Fat seemed to be equally predictive of problematic eating for everyone, regardless of whether they experience symptoms of 'food addiction'." "[Casomorphins] really play with the dopamine receptors and trigger that addictive element," Cameron Wells, a registered dietician, told Tech Times. Neda Mijovic 43
Cheese C h ees e p ro d u ct i o n a n d c o n s u m pt i o n wo r ldw i d e World cheese production More than 20 million tons of cheese are produced each year, or nearly 655 kilograms per second. The cheese production increases by 2% per year. The United States is the world's leading producer of cheese. The French are the first exporters. Cheese producers The largest producers of cheese are the United States, Germany, Italy and France. Cheese is the most widely used dairy product : it uses 40% of the world's milk production. The United States is the world's largest producer of cheese. But there is very little left in world cheese exports, the bulk of their production is destined for the domestic market. France is the world's largest exporter of cheese in value, while Germany is the largest in quantity. Of the top ten exporters, only Ireland, New Zealand, the Netherlands and Australia have cheese production mainly oriented towards exports : 95%, 90%, 72% and 65% cheese production respectively is exported. Only 30% of French production is exported. The United States accounts for 14 million tons of the 20 tons of world cheese production. Other major cheese producers are Oceania, Russia, Canada, Brazil, Mexico, Ukraine, Argentina, Japan, Egypt and Iran. Manufacturing is expanding in emerging countries to meet local demand. Overall, world cheese production is growing at 2% per year. European cheese production EU cheese production is also steadily increasing. In 2011, the European production of cow's milk cheeses by dairies is estimated at 8.4 MT, mainly cheeses made from pressed 44
dough and fresh cheeses. If the record of all types of milks, production reaches 9 MT. Germany is the leading producer of cheese in France and Italy. The EU has exported around 680 000 tonnes of cheese by destination to third-party levels; the first customers are Russia, the United States, Japan, Switzerland and the countries of the Near and Middle East. She is world market leader in New Zealand. World consumption of cheese Cheese consumption, including fresh cheese, averages 17 kg / person / year in the EU. It is over 23 kg / person / year in France, more than 30 kg / person / year in Greece, and 22 kg / person / year in Germany; it's only 9 kg / person / year in Spain or 11 kg / person / year in Poland. Consumption levels, however, tend to be closer. Cheese is very little consumed in Asia. In India, the paneer is particularly appreciated. More widely in the world, if the consumption reaches 15 kg / inhabitant / year in the United States, it is only 6 kg / inhabitant / year in Russia and 3 kg / inhabitant / year in Brazil (source CNIEL). The potential for development remains very important. France is the country where the most cheese is eaten (23.7 kilos per inhabitant per year), followed by Italy (20.6 kilos), Sweden (16.6 kilos), the Netherlands ( 16.6 kilos), the United States (14 kilos), Germany (12.8 kilos) and Canada (11.6 kilos).
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Cheese importing countries Germany is the largest importer of cheese. The United Kingdom and Italy are, respectively, the second and third importers (source wikipedia). Cheese, watch out for excess The production of cheese requires a lot of milk : A kilo can have a larger ecological footprint than a kilo of chicken. Cheese in figures A French person consumes 23.7 kg of cheese a year; Of the 96% of French people who eat cheese, 47% eat it every day; French dairy companies produced 1.8 million tonnes of cheese in 2005; France would produce between 350 and 400 varieties of cheese. The cheese in France France is in second place among the cheese producing countries in Europe. The annual French consumption of cheese is estimated at around 23.7 kg per inhabitant, per year. It can list more than 1000 different cheeses with a production of more than one million per year of which 44 cheeses benefit from the AOC (Appellation d'Origine Contrôlée) and at the same time the PDO (Protected Designation of Origin) except for Gruyère.
Rebecca Bertoli 46
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MY SENDING ORGANISATION Bridge of Culture Training and Youth Association The association (Bridge of Culture Training and Youth Association) is located in Gaziantep, where has a lot of immigrants from the other cities around it because of some economic problems because of that most of the young people don't have enough opportunity to realize themselves. The association was estalished to help youngsters to be more active and successfull in the society by using nonformal education, training course, seminars, outdoor activities. By working with young people, our aims for young people are: - To encourge them to take initiative in social works, - To give them opportunity for decision-making, - To improve social development of young people, - To create an environment for them to learn more about their culture and othe cultures in the world, - To increase their educational and social skills, The mission of the association is to achieve these aims to create a better society in which most of the people have enough individual skills and have had chance to realize themselves before.
Burak Bayram 48
my project D r ea m o f a sa fe hav en (dash)
Geia sas !!! My EVS project involves working in a Dog Shelter called DASH (Dream Of A Safe Haven) located in Messini at 30 minutes drive from Kalamata. This project was important to me because I wanted to help and make a project that makes sense to me and I fell well ! Having seen that there is a lot of work because there are 600 dogs in this shelter. Katerina, my great boss, has a lot of work. She is the strongest person I have met so far. She is a great woman who has really surrounded herself with incredible volunteers, generous and hardworking !! My job is to clean the air, cages, feed and drink to dogs, sometimes medications too, clean the bowls, put away. Clean the covers, extend them, fold them. When I have time, I can clean the niches, wash and brush the dogs, walk around once, change the layout of the niches, etc. We are several volunteers to help and it would take more to be able to move forward because there is a lot of work. I like my project, I give a lot and give me back. At the refuge we feel good because everyone helps, it's like a big family. They are welcoming, kind, funny and we share emotions together because sometimes it's hard to see wounded, abandoned animals. 49
We are doing our best and the refuge is progressing better and better. Many people are sensitive to this cause, they share information to the 4 corners of the world in order to make adopt the maximum of dogs. If you love animals and want them to be well, come help us ! Our dogs are so great and just waiting to be loved, cared for and believe me who bring you a lot of affection and happiness back !! In parallel, I work for my hosting organization, the association K.A.NE.I do design, editing, writing article, for the link, the K.A.NE. magazine help with the preparation of events, storage with this association and the Youth Center (Kentro Neon) where I did french baby lesson with Marine and other french volunteer. As EVS we also have the opportunity to do a personal project. We have got Greek lessons once per week with Nadiana, my great coordinator. Sometimes I meet my nice mentor Eleanora and we talk about a lot of things during my experience. Many of us come from different countries, different cultures learn each day a little more, it's a lot of work and a lot of mutual help and sharing. We develop a lot of skills, we discover new things every day. Here I meet every day new people, we exchange with the locals who are incredibly open and friendly !
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We are all like a big family wherever I am ! I'm very lucky to be in a great team with volunteers, mentors, coordinators an all the staff around. And recently, I met other volunteers on Spetses Island with our great trainers during the seminar, because, yes, during the EVS long term, we have 3 seminars !! And it was a great experience also very rewarding ! Here we can fund good projects, good food, good people, good places, good views, good weather, good EVS and good experiences !! If you are doing an EVS project do not be afraid to socialize and discover new things. There will always be ups and downs like everywhere. We only live once so enjoy being able to help and contribute to beautiful things that make sense and share your adventures !! See you !
Rebecca Bertoli 51
LINK FEBRuary 1st 2018
The volunteers responsible for this publication are hosted in Greece in the framework of the European Erasmus+ programme, KA1/youth - European Voluntary Service. This project has been funded with support from the European Commission. This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.