#SISTERMAG25
WAT E R COLOURS “Water is the driving force in nature.” ― L E O N A R D O DA V I N C I
COVER SHOOTING IN PHOTO: CHRISTINA SANDROCK
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C O O P E R AT I O N W I T H V I C H Y
EDITORIAL LETTER
Dear Readers, for the last few weeks, summer has proved us that it's finally here. Day after day, we are waking up to humid heat that makes us take life a little more slowly. Our tip for those hot summer days: We are keeping a bottle of thermal water in our fridge - a welcome refreshment for face and neck! And trust me, I am not just saying that because of our perfect partner for this water issue, VICHY. We are proud to show our under water shooting - that we produced with the medical cosmetics brand - on the cover. Curious for more pictures of lifeguard Verena in the swimming pool? Check them out HERE ! We truly hope that you will enjoy all of our ideas BY, WITH, UNDER and of course ON water. From sea salt recipes to the history of beach holidays - we were all about the refreshing, wet element. In our opinion, our shootings were as complex and extensive as never before. Besides our under water shots, we did an impressive ballgown shooting for our partner essie - in front of unique locations like the Philharmony in Stettin or at the Tempodrom in Berlin. You can find our moving (!) images from that production, also known as cinemagraphs, HERE . sisterMAG 25 - that is almost like a small anniversary which we are happy to celebrate with a team that lately grew 3
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The moodboard for this issue, as seen in our studio ;)!
to a respectable size. Never before did we have so many people work in our # s i s t e r M A G o f f i ce that are drafting in the content team and design room on the layouts and topics of our issues. And while our girls are taking turns enjoying their vacations and spending some time by the actual sea, we are saying goodbye for now and hope that this issue will stay with you for a long summer! Follow us on Facebook, Instagram or Snapchat (where, for a couple of weeks, Thea has been taking you along to give a glimpse into #sisterMAG) and we are looking forward to your feedback for #sisterMAG25! SISTER-MAG.COM
COP TEAM
MARIE
C R E AT I O N
THEA Chefredaktion & Design
EVI Fashion
SONGIE Design
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Design & Production
DANA Design
DIVYA Conception & Storytelling
HANNAH Design
WATER
COLOUR
O P E R AT I O N S
NADINE Operations
SANDRA Content Management
MARKETING
FRANZISKA Content Management
LENA
TONI Marketing & Finance
LUISA
Content Management
Marketing & PR
A D M I N I S T R AT I O N
PA R T N E R S
LAURA Content Management
ANNA Content Management
ALEX Sales
LY D I A Content Management
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O N WATER 96
WOMAN, AHOI The history of women in shipping
106 AN ISLAND'S VOICE Photographer Kreetta Järvenpää takes us along on the island of Mallorca for a photo workshop
114 MALLORCA IN DETAILS Jana Riedel shows us the best fish restaurants on Mallorca
134 AT HOME ON A HALLIG
148 LANZAROTE – THE HERO AND HIS WORK Featuring César Manrique und and his impressive architeture on the volcanic island
168 HOMESTORY HOUSE BOAT in cooperation with houzz.de
176 DESK FOR SUCCESS: BOAT BUILDER 190 I'LL SHOW YOU THE WORLD #IZDDW We follow Mia on a Europe tour with Vodafone
ILLUSTRATION M A G G I E C H I A N G
W I T H WATER 212 BEAUTY TALK
232 STARTUP SPOTLIGHT: SHUYAO
with Jamina
214 WATER PROTECTION PROJECTS WORLDWIDE
238 SEA SALT KITCHEN A recipe feature all around the fine salt crystals
Clean water for a healthy life - including an interview with »Stop The Water While Using Me«
260 STARTUP SPOTLIGHT: SO | GUSH
223 6 QUESTIONS FOR KATJA GÖDKE Economist for a Water Association
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ELEGANCE MEETS INNOVATION We are presenting the new essie Gel Couture collection with a shooting of handmade ballgowns (and their patterns)
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We are talking to fashion expert Evi Neubauer & physicist Dr. J. Wittemann about essie Gel Couture
B Y T H E WATER 16
FASHION MEETS INNOVATION
A DAY BY THE SEA A cultural history of the beach holiday, told by Barbara Eichhammer
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BUBBLY BEAUTIFUL: SPARKLING WINES with pictures by Karin Klammer
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DIGITAL NATIVE COLUMN Timeless vs. latest trends – thoughts by Thea Neubauer
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ILLUSTRATION M AG G I E C H I A N G
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STARTUP SPOTLIGHT: ASK HELMUT
308 HEALTHY FISH STRAIGHT FROM THE SEA
TABLE OF THE MONTH
Information and recipes all around fish
Sparkling water with Anke from fantasTISCH
332 NATURE'S PRIDE
U N D E R WATER
Between strategy, hard work and love for nature – an interview with German fisherwomen
268 LONGING FOR THE SEA A world far from reality that does not seize to fascinate us– by Nicole Hey
OUR PA R T N E R S
278 GADGETS FOR AN UNDER WATER SHOOTING
We mark our partner-features with the company logos on the right. We'd like to thank all our partners, without whom we couldn't have made this issue.
282 ALL ABOUT THERMAL WATER We found out more about the ingredients of VICHY-products and show you what they have in them - under water!
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#25 CONTRIBUTORS CHRISTINA SANDROCK PHOTOGRAPHER
For our under water shooting we were looking for an experienced photographer to shoot in this - to us - unknown element. In Tina we found somebody who does beautiful shootings above and below water and wouldn't stop diving down in the pool until we had those amazing cover photos.
THE COVER
AUDREY COSSON
PHOTOS
FOOD-STYLISTIN
Christina Sandrock
Every day we receive many emails from people who want to engage in sisterMAG. When we saw Audrey's portfolio, we instantly knew: that's it!You can find her styling and recipes all around sea salt HERE in this issue.
HAIR & MAKEUP Lena Schleweis MODEL Verena DRESS Manja Medilek L O C AT I O N Tauchstation Kreuzberg PA R T N E R O F THIS COVER SISTER-MAG.COM
JULIA LAUKERT AUTHOR
Free art historian and consultant Julia Laukert is full of ideas. No matter the topic - she always has 10 articles in mind to go with it. Just like the fisherWOMEN who she writes about HERE .
TEXT Barbara Eichhammer the-little-weddign-corner.de Nicole Hey nicole-hey.de Kreetta Järvenpää gretchengretchen.com Alexander Kords kords.net Julia Laukert julialaukert.com Berit Müller modeopfer110.de
ILLUSTRATION & LAYOUT Nina Förster @nina.foerster
Theresa Neubauer @thneu
sisterMAG Team Alex Sutter Thea Neubauer Antonia Sutter Nadine Steinmetz Sandra Rothfeld Laura Glabbatz Lydia Brandes Lena Holzer Franziska Winterling Anna Sembach Songie Yoon
Marie Darme @maridam_ Dana Lungmuss hello-danane.de Sunga Park parksunga.com Maggie Chiang hallomaggiec.com Gosia Herba gosiaherba.pl
Jana Riedel cookiesformysoul.de
Mathilde Schliebe schlie.be
INTERVIEWPARTNER Nicola Baumgartner shuyao.com Susanne Berngruber sogush.com Ulf Bohne Pascal Leihs die-alte-werft.de Katja Gödke Barbara Hendel dr-barbara-hendel.de
Kathrin Tetzlaff einbisschenvegan.de Hiltraud Klöpperpieper lebenssprudel.com
Nele & Holger halligsuederoog.de Dr. Joerg Wittemann @revolutionary.gram
Sina Knoll sinaswelt.de
Evi Neubauer pinterest.com/evin
Taru Tuomi pantarhei.life
Nielufar Allahverdi maeuschenliebtbubi.de
Jamina yt.com/jamina1404
Ricarda Schernus wie-hund-und-katze.com
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PHOTOGRAPHY
PROOF
FOOD
Cristopher Santos cristophersantos.com
Stefanie Kießling @KiesslingS
Audrey Cosson audreycosson.com
Catherine Hug houzz.de
Alexander Kords kords.net
Claudia Gödke claudiagoedke.com
Amie McCracken amiemccracken.com
Christina Wiedemann mehrlebensqualitaet.com
Christian Naethler @iamvolta
Karoline Hatt hatt-erzaehlt.com
Zoë Noble zoenoble.com Katrin Klammer kklammer.at Patricia Haas patpat-studio.com
Antje Ritter das-korrektiv.de
Diana Patient dianapatient.co.uk
Claire Cunningham clairemariec.weebly.com
Timo Roth timo-roth.de Christina Sandrock christina-sandrock.de
STYLING MODELS Tabea Büttner @vtabea
HAIR & MAKEUP Jana Kalgajeva janakalgajeva.com Aennikin MUH aennikin.de Lena Schleweis lenaschleweis.de SISTER-MAG.COM
Jörg Ullmann & Kristin Knufmann weltderalgen.wordpress.com
Verena Pickert Xing: Verena Pickert
Evi Neubauer pinterest.com/evin Manja Medilek Anke Illner fantas-tisch.blogspot.de
Franziska Schnelle @fraenzies
TRANSLATION Tanja Timmer @tanjastweets Alex Kords kords.net
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Christian Naethler @iamvolta Sabrina Bäcker Franziska Winterling @franziefliegt
WATER
COLOUR
#25 DOWNLOADS PATTERNS
25/1 - Ballgown, 25/2 - Palegreen light blue Tulle Suit
25/3 - Blush Ballgown
SEA SALT RECIPES
Baked beetroot
Minestrone
Salted Rosemary-& Mini Meringues Lemon Icecream
Almond Tarte
FISH RECIPES
Lemon-cod
ALGAE
Salmon
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Pike-Perch
Seaweed Tarte
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Text & photos:
Barbara Eichhammer Photos Brighton:
Lina Mallon
Collage:
Thea Neubauer
A cultural history of the beach holiday The soft murmurs of the sea, white sandy beaches and heavenly repose – for many vacationers, these are the perfect ingredients for a successful summer holiday! But how did we come to travel to the sea for recreational purposes? A brief glimpse at the cultural history of the seaside resort Brighton on the South coast of England shows the invention of the beach holiday as mass cultural practice.
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Barbara Eichhammer Barbara does not only have a love for books and Great Britain, but she is also blogging about modern weddings on ÂťThe Little Wedding CornerÂŤ 17
The
18th century
Sea-bathing as therapy
The seaside resort and beach holiday as we know it today emerged as part of the growing concern for the pursuit of health among the upper classes of eighteenth-century English society. Spa towns – first precursors of the seaside resort – developed at the beginning of the 18th century, when medical entrepreneurs first advocated the healing powers of water. Seaside tourism to Brighton really began in 1750 with Dr Richard Russell, when seabathing was not considered a pleasurable pastime, but was rather prescribed to treat serious medical conditions. Originally, patients dipped SISTER-MAG.COM
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only reluctantly into the ice-cold waters of the Channel – mostly naked. In their attempt to adhere to contemporary norms of social propriety, the noble classes used bathing machines that allowed them to change into swimwear and wade into the water without being seen naked by prying eyes. Nonetheless, it seems to have had healing effects: Sea-bathing became a highly popular and ritualised activity amongst the British upper classes (even in winter). Soon British aristocrats discovered the beach not only as a place of medicine and well-being, but also as a place of pleasure and luxury. Thus, the Prince of Wales and laterto-be King George IV established himself in Brighton in 1783 and attracted the fashionable jet-set for his frivolous festivities. It was said he enjoyed gambling, horse races and mistresses more than the seawater cure. At the beginning of the 19th century this trend began to spread to the continent, among others to the German coast: In 1802, Travemßnde developed as the first seaside resort on the western Baltic sea; in 1813 the first bathing machines were used in Haffkrug. 19
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The
19th century
Beach holiday as mass tourist Travelling to the seaside became a mass phenomenon for all social classes in the wake of the expansion of the British railway system. After the opening of the railway line between London and Brighton in 1841 the coastal town developed into one of the most popular seaside resorts along the British coastline. While travelling was highly restricted to the social elites due to high expenses for carriage drives and was a powerful marker of social status until the 18th century (e.g. the Grand Tour), the railway line as an inexpensive way of transport made it suddenly possible for members of the working and middle classes to go on holidays or day trips. For journey times to the »London by the sea« – as Brighton was often called – were drastically reduced by the advent of the railway. Soon tradespeople realised the vast economic potential of mass tourism to coastal towns: In the 1850s, Thomas Cook offered as first commercial travel organisation package travels per train to Brighton. By 1860, Brighton was already welcoming 250.000 visitors a year per train. Another reason for the massive influx of seaside visitors: In the wake of industrialization, leisure time was far more regularised and organised. With five free days a year, »wakes week« during the summer months, factory workers especially from the North of England suddenly had the time to take a pleasurable holiday. By the way, Queen Victoria was not really amused about such a democratisation of travelling, for Brighton began to lure according to her the »wrong type of people« to its beaches.
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Victorian bathing culture and architecture Beach promenade, deck chairs, hotels and piers – Brighton’s maritime topography still bears witness to Victorian bathing culture and the emergence of the seaside holiday during the 19th century. Such a distinct seaside architecture was designed in order to cater to touristic desires: Grand hotels, tea rooms, souvenir shops and theatres were built along the beach promenade, and last but not least the iconic sight of the seaside resort was constructed: the pier. After its opening in 1899, the Brighton Pier offered a lot of pleasurable activities for seaside
visitors with its ice-cream parlours, cotton candy shops and music halls. Going to the seaside was nowhere more associated with enjoyable leisure time than at those »pleasure palaces« – as contemporary journalist G.R. Sims called the piers. For the first time, the architecture of the pier allowed its tourists to conquer the unruly waters of the English Channel by foot. Thus, the beach was turned into a pleasure zone – a liminal space between land (culture) and sea (nature), which enabled a suspension of everyday obligations and inversion of social demarcations.
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ÂťWhat I have always liked about Brighton is its impersonality. Since the 18th century, people have come, used the place and gone home again.ÂŤ Ly n n e Tr u s s
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The
20th century
until today
Until the 1930s, British seaside resorts were highly popular and spread across the world to become a global phenomenon. Especially during the heydays of the British Empire, the seaside resort was exported to the shores of British colonies. During the 1960s, its significance waned due to the fact that more and more tourists could afford packaged travels to other climates, such as the Mediterranean Sea.
Brighton was not the only resort for nobles and rich. Other places for bathers: Hastings, Scarborough, Margate, Ramsgate or Bath.
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But this also belongs to the past. Brighton attracted more than 8 million tourists to its beaches in 2015, amongst others myself. When I last visited Brighton, its pier still offered spectacular beach pleasures and entertainment just like in Victorian times. But a little melancholy pervades my walk along the beach promenade: The decrepit steel skeleton of the West Pier (having been burnt down by a fire in 2003) towers almost like a spectre over the waters of the Channel. As a nostalgic relict the ruin becomes a signifier for passing time; it memorializes the seaside’s glorious times, while at the same time pointing towards its own decline. As I walk along the promenade, however, I do it just like my Victorian ancestors: I enjoy a carefree summer time!
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Pictures Text
WATER
KARIN KLAMMER ALEX SUTTER
wines
The most consumed beverage at Berlin’s recent Mercedes-Benz Fashion Week was as tingling and exciting as the fashion itself. We’re talking, of course, about sparkling wine. Whether dry or sweet and fruity, Sekt, Prosecco, and Champagne are celebrated with unanimous delight – and not just at fashion events. You shouldn’t drink it like water (though Rosé fits perfectly within our Water and Summer issue), for sparkling wines belong among the most popular aperitifs. They are especially beloved at parties, weddings, and summer events. Food photographer Karin Klammer captured wonderful photos of sparkling wines for sisterMAG, which you’ll see in the following pages. But first a bit of essential info on the subject courtesy of sisterMAG co-founder and wine expert Alex. 27
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in
principle
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In addition to the principle: Sparkling wine is the generic term for winebased bottled drinks that boast at least 3 bars of pressure due their carbon dioxide content. They differ from Perlwein (Frizzante), which only contains between 1 and 2.5 bars of pressure and is yielded through an »impregnation« process that sees the addition of more carbon. By contrast, high quality sparkling wines are produced by fermentation in the bottle – after the first fermentation (grape sugar into alcohol), a second fermentation process takes place where sugar and yeast are added to the young wine in the bottle. Champagne, from the eponymous region in France, is of course the most renowned high-end bubbly. More recently, however, some notable alternatives have developed. Crémant (from Alsace, in the French Jura Mountains, the Loire, or Burgundy), Spumante (mainly from northern Italy), Spanish Cava, and German Winzersekt are all worth a taste.
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grape the
Often, the »classic« Champagne varietals are used outside of Champagne, namely Chardonnay and Pinot Noir (most Champagnes contain the white Pinot Meunier, which aren’t prominent outside of Champagne). Even Riesling and Prosecco offer an exquisite indulgence. They also age wonderfully – a 20-year lifespan is not uncommon.
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Rosé Champagne and other Rosé sparkling wines are made exclusively with Pinot Noir grapes. The colour is derived from a longer maceration period, meaning the squeezed grape juice remains on the red grape skins for a considerable amount of time. »Blanc des Blancs« which is made exclusively from the white Chardonnay grape, is the counterpart to Rosé Champagne and is absolutely worth a try.
Rose
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recom
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mendations Galeria Kaufhof, 59,99€, 1l
Shop Weingut Künstler, 16€, 0,75l Sorelle Bronca, Valdobbiadene Prosecco DOCG Superior Extra Dry
1. Rosé is very suitable as a pairing with goat’s cheese. The Billecart Salmon Rosé Champagne is especially tasty. 2. The Franz Künstler vineyard in Hochheim produces a great »Blanc des Blancs« by the name of »Chardonnay Sekt Brut Nature,« which can be stored for a long time. 3. The Bronca sisters in Venice produce a variety of interesting Proseccos, which have nothing to do with the typical bubbly you’ll find in a supermarket.
Bellavista Alma 4. A worthy alternative is offered by the predominately white sparkling wines Cuvee Brut, of the »Champagne of Italy« – in Bremer WeinFranciacorta between Milan and Brescia; kolleg, 28,50€, at Bellavista, for example. 0.75 l 5. F inally, one should also pay attention to classic German Rieslings. Selections from the Reichsrat von Buhl winery, Koehler - Ruprecht (both Pfalz), or Raumland (Rhenish Hesse) are especially recommendable.
Reichsrat von Köhler- Buhl, via weinze- Ruprecht che 15,90€, 1l Riesling Brut
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Native
COLUMN
TIMELESS VS. ZEITGEIST text illustration Thea Neubauer Alice Williamson
It has already been several months since I last sat down to write to you as sisterMAG’s resident »digital native« - some of our readers may not remember the series at all. Your "digital native» has already pondered a variety of subjects, from gadgets and the amount of bags we always end up carrying around with us (sisterMAG N°8 ), to visuals and Pinterest in general in issue 3 . And then there was my most unusual column, about dating and the use of Tinder (sisterMAG N°17 )to which I received numerous replies and so much feedback that a follow up is in the works for our next issue. The further developments in the digital world progress, the more I find myself outside the actual channels, watching them from the sidelines –
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not unknown to shake my head at what I see. The world of fashion, fashion weeks, trends, and »influencers« in particular seems to spin at ever-increasing speed, mostly around itself. Trends come and go, and more often than not they do so unnoticed because they are just far too quick to react to. Or the must-have of the hour is simply too expensive to wear for barely a fortnight a year. Scrolling through feeds sporting hashtags like #fashionblogger or #fashionid, one word keeps coming to my mind: »mistakable.« As it happens, the accuracy of this impression was confirmed to me a few months ago at an event where several influencers were present. One of them noted that, »We all end up wearing the same anyway.«
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for any ordinary woman - these lines are blurred when it comes to influencers and their followers. The desire to be just like them and own the exact same items of clothing has grown immeasurably, especially since accessibility and authenticity are an important attribute in an influencer.
I am aware that I sound quite negative in these statements, but my view isn’t really as fatalistic as that. I, too, follow several individuals who fit the above description and whose »beautiful world« I use to fill my feed. But I have actually met some of them personally and this has shifted my assessment. Not every single event they attend is actually as »absolutely fabulous« as it may look in their pictures. Until you meet them in person – and better Current fashion icons’ Instagram yet, work with them - you don’t know channels have taken over how likable they are (or aren’t). traditional fashion magazines. But That’s what separates routine while the ideal portrayed in Vogue, and expertise from inexperience, Madame, or Elle was universally pragmatism and a can-do attitude acknowledged to be just that – an from a sense of entitlement. ideal and therefor unobtainable But, thank God, there are many 37
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Alic
eW
illia
mso
n
is the chance for a uniquely glamorous result.
influencers who go about their jobs in a responsible manner and who are just a treat to work with. So here’s a thought our partner essie helped us conceive: When fashion meets a great personality – when timeless elegance prevails over a passing fancy – then there SISTER-MAG.COM
While »style« in a general sense has become a catchword devalued by inflationary use, we should focus more on finding our own individual style. It is an art, no doubt, and not every outfit every single day may hit the mark. It’s an attitude focused on an appreciation for the craft behind the fashion, a keener interest in the fashion, patterns and materials presented on the catwalk rather than in a front row seat, and picking the right show to see that will make a woman a true fashion icon. There are several women who embody these ideals for me and who are indeed revered as nearicons: Garance Doré as well as bloggers like Jamie Beck or writers of smaller blogs like Casey from Elegant Musings – whose blog was the first one I ever visited and which lit the
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spark inside me that set off my fascination for the world of blogs, bloggers and digital publishing.
train and twisted waist inspired by
Another woman who embodies timeless elegance but still always knows about the latest trends and shifts the contents of her wardrobe accordingly is my mother.
combines
She has lectured me numerous times already about how real elegance requires nothing more than a black turtleneck sweater, a high-quality pair of jeans, and a great coat. That’s all an everydaywardrobe requires. At 60 years of age, with her long blond hair and usually to be found sitting behind her sewing machine, she is my role model and inspiration rolled into one. We consider ourselves extremely lucky that she agreed to make the Haute Couture dresses for our essie gel couture shoot. This series of photos also features the dress that more than any other is the epitome of the new essie line: the red ball gown, complete with
the similarly shaped gel couture nail polish bottle. gel couture classy
fashion
and
lasting glamour. With its focus on innovative technology, gel couture still never compromises on its colour range. We’re excited to know what you think of the new line and can’t wait to see if you enjoy our interpretation of it as much as we did. The shoot was another great example of why I love working with the sisterMAG team. We enjoyed two great days of stylists, photographers, models and the sisterMAG team coming together. High spirits on the set were paramount and we kept them up even as we drove our packed car across Polish meadows, parked in a slightly illegal spot, and logged our generator across and along roads. It was a truly unforgettable experience with genuinely stylish dresses and outfits!
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PROMO
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TEXT: THEA NEUBAUER PHOTOS: CRIS SANTOS
elegance
meets
innovation ESSIE GEL COUTURE MEETS SISTERMAG FASHION 41
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Model
5 QUESTIONS FOR FRANZI
A FRIEND OF THE SISTERMAG EDITORIAL TEAM WHO SOMETIMES WRITES ARTICLES FOR THE MAGAZINE!
I N M Y B A G Y O U W I L L A LWAY S F I N D … sunglasses and an umbrella. The weather in Hamburg is unpredictable. YOU W I L L S E E M Y I N A BA L L G OW N… when I go out (not as often as I should) and in front of my mirror (more often than I should). THIS EXPERIENCE IN FRONT OF THE C A M E R A . . . made me feel like Cinderella. ON MY NAILS I LIKE TO WEAR... a dull black in winter and a happy pink in the summer M Y F AV O U R I T E S P O T I N H A M B U R G I S . . . a gnarled old willow tree on the shore of the River Elbe, on which I can sit and dream while my feet are dangling in the water.
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T H E L O C AT I O N S THE SISTERMAG TEAM WANTED LO C AT I O N S T H AT S TA N D FO R I N N OVAT I O N A N D T H E F U T U R E
STET TI N CONCE RT H A LL H T T P : // F I L H A R M O N I A . S Z C Z E C I N . P L / D E
Our first stop on this shoot was the unique concert hall in the historical town of Szczecin, Filharmonia. And with just one look at the photos you will see that this place was made for our shoot: rich in contrasts, timeless and expressive – a proper statement! From the outside, the pointed roofs are the buildings most dominant feature, they resemble neo-gothic elements; or, more straightforward, spiky pieces of ice protruding from the eaves. Bright and transparent materials give the building a futuristic look which sets it apart from the architecture of the surrounding buildings in the town. The entrance impresses the visitor with both spaciousness and tranquility. Its straight lines and geometrical surfaces are interjected with curved staircases which afford the room a very special sense of dynamic. Special location highlight: At night the Filharmonia is illuminated!
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Model
5 QUESTIONS F O R TA B E A
AN EXPERT IN THE MODEL B U S I N E S S , TA B E A J O I N ED U S FRO M THE SOUTH OF GERMANY FOR OUR O N E- DAY S H O OT I N B ER L I N
I N M Y B A G Y O U W I L L A LWAY S F I N D … definitely a Labello lip balm and a lip stick, deodorant, keys, wallet and my bible, I always take that with me. ;D M Y T O P B E A U T Y T I P : Heating up your eyelash curler with a lighter. Test its temperature on your lips and curl away ;)! YOU W I L L S E E M E I N H IG H H E E L S . . . actually, you won’t very often. I am quite tall as it is and don’t really want to add to my height IN FRONT OF THE CAMERA I FEEL... quite comfortable, but I think that should be a given for a model! ;) ON MY NAILS I LIKE TO WEAR... nudes; definitely!!
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There was a point in time during the 90s when photos were too boring and videos were much too agitated. And we seem to have circled back to this moment now. Cinemagraphs, a mixture of images and videos of increasing popularity, have returned to their position as state of the art. This development can be traced back to New York based photographers Kevin Burg and Jamie Beck who use these moving gifs to unleash their creativity at Ann Street Studio. Wherever you see the play sign throughout the feature you’ll be able to see cinemagraphs of our essie gel couture dresses! And make sure to check out the new INSTAGRAM-CHANNEL (@SISTERMAG. FASHION) where there are even more to be found!
h p a r g a m e n i C SISTER-MAG.COM
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take a peak
take a walk
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Outfit: Pant suit with tulle skirt Location: Tempodrom in Berlin Colour: essie gel couture take a walk
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BER I N FOTOW ER Also on the list of sisterMAG shooting locations: The BER info tower at Schönefeld airport. Since 2008, this 100+ feet tower has been used as a viewing platform by those interested in checking out the new airports terrain as well as the construction going on there. We immediately identified it as a perfect location for this shooting! Look at the towers architecture; doesn’t it remind you of an essie bottle? For a bit of bad news: Only a few weeks after our visit the tower was demolished for cost saving purposes. Where to put the model when you don’t want the airport in the picture? We had to elevate our model Tabea and put her on the roof of a car
TEM PODROM BER LI N W W W.T EM P O D RO M . D E
Our final essie stop put us on familiar ground at the Tempodrom in Berlin; a location which wowed us with a distinctly different character from all the spots we’d shot in before: individual and imposing in a truly virtuoso manner. Catch the building’s extraordinary tent-like roof from the right angle and it seems to extend endlessly into the sky. The Tempodrom is a popular concert and event location and its diverse program keeps capturing visitors’ imagination. We suggest you make sure to hit it on your trip to Berlin! SISTER-MAG.COM
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behind the camera PHOTOS & CINEMAGRAPHS Cristopher Santos STYLING FRANZI Karina Berg S T Y L I N G TA B E A Jana Kalgajeva ASSISTENT & BEHIND THE SCENES Loris Rizzo PRODUCTION SISTERMAG Thea Neubauer Laura Glabbatz Lydia Brandes
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Ready for all outrages: Cris, Jana, Tabea, Thea, Lydia & Loris
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Essie gel see you soon e r u t u o C
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TEXT: THEA NEUBAUER PHOTOS: ZOE NOBLE
fashion
meets
technology The new essie gel couture collection is not only about the impressive range of colours; the brand continues to set itself the highest of quality targets. But this is still more than just a premium nail polish; it combines new, innovative technologies and ingredients with Essie Weingarten’s sense of fashion and years worth of expertise. That's why our editor-in-chief Theresa Neubauer chose not one but two partners for her chat about the collection: fashion expert Evi Neubauer and technology expert Dr. Joerg Vitus Wittemann. What did they talk about? Nail polish, classic elegance, surfaces and technological innovation!
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Interview
T H E A N E U BAU E R
CHIEF EDITOR OF SISTERMAG CONDUCTED AN INTERVIEW WITH
EVI N E U BAU E R
D R . R E R . N A T. J O E R G V. WITTEMANN
FASHION E XPERT
DOCTOR OF PHYSICS
Evi has a degree in textile engineering and her life has always revolved around fashion, patterns, colours & fabrics. A seasoned expert, she has seen – and joined in – thousands of trends and fads; which makes her our ideal expert on timeless elegance!
Joerg studied physics and wrote a dissertation about nano-surface structures. After several years as a research scientist he now works for the automotive industry; he was kind enough to answer our questions about the basic physical structure of nail polish. The world of essie, though, was new to him and required a bit of research on his side including the study of several YouTube hauls. ;)!
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Thea / sisterMAG: Evi, the models in the shoot wore some breathtaking evening robes. Which nail polish colours do you think are especially suitable for an evening look? EVI: I would always make my choice based on the dress. A dress in black or another neutral colour is ideal for red nails of any shade! »Flashed», a colour from the new essie gel couture line, is a great option for such an occasion. Thea / sisterMAG: What were your thoughts when you designed the essie dresses?
f l ashed
EVI: The red dress is obviously inspired by the new curved bottle design from the essie gel couture line and I imagined polish running down the bottle – hence the long train. And the red matches the colour "Flashed" exactly! The unusual shade of blue of beauty nap is of a more reserved nature which is why I thought it cried out for opulence and beaded embroidery.
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beauty nap
take a walk The light green take a walk , which is by the way my favorite colour, is young and fresh and made me opt for shorts and a low-backed creation with tulle in different shades. The nude dress goes with a variety of polishes and would look great in combination with one of the berry tones, but it complements bright, soft shades (like sheer fantasy in our case) absolutely perfectly. Thea / sisterMAG: At the shooting we particularly enjoyed working with all the great fabrics, like the shimmering one of the »sheer fantasy» dress. So we couldn’t help but ask ourselves: Why do surfaces shine? Joerg, can you explain that? JOERG: An object shines when it has high reflectivity. A mirror is an example for particularly high reflectivity as it reflects the light almost all the time. The opposite would be a matt surface which diffuses or scatters light hitting it. What both types of surface have in common, however, is that they don’t emit light by themselves.
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sheer fantasy
SHINE
M AT T
(DIFFUSE REFLECTION)
So strictly speaking only areas hit by light can shine, lamps for example may emit light but they aren’t shiny. Something shines or glitters when a certain point on the reflecting surface appears at different degrees of brightness from different angles and the flares change with the movements of the onlooker. Thea / sisterMAG: : Moving from the shiny to the colourful – Evi, do you prefer neutral colors, bright ones or a classic shade of red on your nails? EVI: I am not a big fan of red which is why I hardly ever choose it as a nail color. I love green and blue but I also like trying out new shades, especially when they go with my clothes. Thea / sisterMAG: And which of the gel couture colours will you add to your personal selection? EVI: White, light green and the light orange Thea / sisterMAG: Essie polishes don’t just come in a huge range, the colours are all very intense. How do you create intensity in a nail polish colour? JOERG: The rule of thumb is: Smaller is better! But let me say a little bit about polish in general first: Nail polish is a chemical mixture which is mainly comprised of binding
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agents, diluting agents and pigments. The diluting agent keeps the binding agent and the pigments liquid and evaporates after application. So make sure to always close your bottles properly or the nail polish will dry up inside them. The binding agent is colourless and helps the pigments connect with the nail. And the pigments, or colour particles, give the polish its desired colour. But back to my initial remark: In order to achieve a particularly strong colour the pigments have to be very, very small. Anything below 0.002mm is ideal. Thea / sisterMAG: Here is something every woman knows: You have just applied new nail polish that morning and by dinner time at least one of the nails has a chip in its polish. The gel texture of essie’s new gel couture line promises polish that lasts much longer. So how do you avoid the nightmare scenario of chipping nail polish? JOERG: 1 One or two layers of coloured nail polish are applied first; these contain the strong and rich colour pigments.
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Once these have hardened, a special polymer 2 is applied which does not need to keep any colour pigments together but has just the one job of protecting the coloured layers against knocks and other environmental influences. Once a clear top coat has dried it is almost pure binding agent characterised by a high refractive index which makes it sparkle almost as much as a diamond.
technolog COLOR + TOP COAT 2
1
Thea / sisterMAG: What did you imagine the product behind a name like gel couture would be when you first heard it, Evi? EVI: Before I actually saw the polishes I had imagined a thicker texture. I have tried white and very light colours from many brands and with most of them even two or three layers would give me a perfectly opaque results; this doesn’t happen with gel couture line. It is brilliant!
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Thea / sisterMAG: essies innovative gel texture and the pure micro pigments immediately strengthen your nails and even out small irregularities – what’s the physical explanation behind that? JOERG: The base for this polish are organic compounds like those made from cellulose – the main building blocks of plant cell walls. The formula‘s viscosity allows it to smoothen out small irregularities. Once the liquid has hardened, the upper layer protects the nail; much like a car lacquer finish protects it from environmental influences. Thea / sisterMAG: From strengthened nails back to styling. How important is nail polish in your styling routine? EVI: I choose it with caution when I were a more elaborate items of clothing but in a classic outfit with clear lines it’s alright for your nails to stand out. Thea / sisterMAG: Now that we have learned some very interesting facts about the physical aspects of nail polish I would like to close the interview by asking Evi a few more questions on trends & style. Sticking with the idea of »timeless elegance”: What is your No. 1 classic fashion item? EVI: a pair of black plimsolls. Thea / sisterMAG: The essie dresses your created have four distinct and distinctly different patterns. Are there any styles or patterns that flatter any woman? EVI: Skirts – narrow pencil skirts down to the middle of the knee, but also fuller ones! I think German women can learn a lot form their American counterparts in this area SISTER-MAG.COM
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EVI, WHICH TREND WILL NEVER GO OUT OF STYLE?
s n a Je especially the fashion bloggers ;) – from skinny to curvy, these women dare to wear full skirts. Where colors are concerned, though, everybody has their own individual comfort zone. The older you get the more soft shades will flatter you. Something absolutely anyone can wear is a trench coat. It has been re-imagined so many times but it is still the ultimate coat. Thea / sisterMAG: : Let’s come back to our idea of „timeless elegance» once more: What item of clothing is well worth investing in or even splashing out on so you will be able to enjoy it for a long time to come? EVI: A really good handbag! And you shouldn’t follow every new trend in that area and hunt for the latest it-bag. I am not someone who owns a lot of handbags, mainly because I don’t want to have to pack and unpack them all the time. I buy a new handbag about every four to five years when the old one starts showing signs of wear.
Le Pliage Héritage by Longchamp
My search for a new bag can take quite long but once I have discovered THE ONE and fallen in love with it I will forget the old one immediately!
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WHICH ITEM OF CLOTHING IS A MUST F O R E V E R Y WA R D R O B E ?
There are several! Seven white shirts, two of them with a lapel collar (see Evi‘s blouse)! Everybody has off days when they don’t feel on top of their game and don’t know what to wear. But a white shirt will always give you’re a crisp look and it goes with everything. A new winter coat once a year. In Germany a warm coat is your constant companion for about five months of the year - a job in which even the best fabrics will meet their match. Also, investing in a proper coat you really like and in which you feel great will help you get through the dark season a little bit happier. Every closet needs a pair of black plimsolls. They go with everything (including the state of your feet).
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My final must-have may need a bit of explanation: it’s what in Germany we refer to as a »wash dress« or »laundry dress«. These are light dresses, very comfortable but yet chic, whose cotton fabrics make them easy to wash. Hence the name; it originated in the 1950s when not all items of clothing could be washed as easily as today (just think of the many layers of tulle and elaborate linings). These dresses are ideal for chores from cleaning to shopping, but also an afternoon in the back yard or a morning at the café.
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S TA R T UP SP OT L IGH T ASK HELMUT BUISNESS
BASE FOUNDER
LOGO
Events Berlin Bettina Schöder Niels Hoffmann Beat Halberschmidt Conny Lohmann
www.askhelmut.com
INTRODUCTION
For 2 years, HELMUT has been answering the most urgent questions of people from Berlin and Leipzig via an app and a website. Where do today’s greatest concerts take place? Which exhibitions are worth seeing? Where do I see a movie and the crew, and which play runs in the theatre? You didn’t manage to get into the Berghain – what’s next? ASK HELMUT stands for the exciting and inspiring city life off the beaten track. We founded ASK HELMUT with four people, work together with about 400 partners 79
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in Berlin and Leipzig and have a nice and small office in Kreuzberg. INSPIR ATION
There are incredible events going on in Berlin every day, especially in the niches, but we always end up at the same venues. Going through city magazines is exhausting, takes a long time and is not up-to-date anymore. That’s why we founded ASK HELMUT: It recommends the best events across the city from club culture to theathre. The more I use ASK HELMUT, the better HELMUT gets to know me and gives me more appropriate recommendations. I don’t need to waste my time looking for an event. HELMUT makes suggestions, shows me SISTER-MAG.COM
where my friends go and lets me discover new things time and time again. Helmut Grokenberger from the film »Night on Earth« gave us the inspiration for the name: Armin Mueller-Stahl as a cab driver in New York – just get into his cab and you will have an unforgettably surprising and entertaining evening.
BEFORE ASK HELMUT
Beat is a musician and composer; he played for Marteria and Marsimoto and did many compositions for dance and theatre. Tine is a graphic designer and theatre dramaturge. Our developer Niels did amazing
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children’s apps like Drawnimal, Miximal or Loopimal, some of which entered the top 10 of the app stores around the world. Andreas, our second developer, is a composer and musician as well. Sebastian, Daniela, Michi and Malena help us discover new events in Leipzig and Berlin. I worked in a consulting company for innovation management and marketing before we founded; first in Berlin, then in China where I built up a subsidiary for trommsdorff + drßner. DEVELOPEMENT
FACEBOOK TWITTER INSTAGR AM
ASK HELMUT @askhelmut @askhelmut
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TARGET GROUP
Our users are rather young, urban, hip and between 20 and 40 years old. In Berlin, they are a little bit older – here, most of the 50-year-old people live the life of 30-year-old people. We think that we can win over 10 percent of the inhabitants of big cities. Our next step is to cover more cities in Germany. FINANCE
Firstly, we help brands to reach an exciting and attractive audience. For example, we developed a special for the Berlinale for MasterCard – the official sponsor of the Berlinale –and were able to invite our users to exclusive world premieres. We do something similar for the Fashion Week: Users of ASK HELMUT have the chance to get to exclusive runway shows and parties that you can only enter by invitation. Also, we help hotels recommending the most exciting events to their guests before they even come to the city. That makes HELMUT the SISTER-MAG.COM
best concierge a hotel can wish for. COMPETITORS
Most users take notice of events via Facebook – but what it’s missing is the possibility to look actively and to recommend outside of your circle of friends. Other than that, there are many businesses in a similar field, like city magazines and curated scene blogs. The variety and quality of the events, the usability of our app and website, together with the best guest list in Berlin – HELMUT gives away around 250 spots on the guest lists of really great events every week –, which is quite unique.
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deal with the art scene and food events. IN FIVE YEARS...
In 2021, we will cover the most exciting cities of Europe with ASK HELMUT and commute to Lisbon – our Kreuzberg at the sea – between office, beach and café. SOFTWARE
F I R S T E M P L O Y E R S A N D S E TTING UP THE TEAM
The first employee was hired in development. Andreas was not part of the founding team but worked with us from day 1. He developed the app and played with his Swedish band Tula at several ASK HELMUT music events, and I
Slack – it’s better than e-mail, Skype and WhatsApp altogether. And after work we use ASK HELMUT for planning the evening. S TA P L E F O O D I N S TA R T- U P PHASE
Coffee, cookies and concerts.
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Table of the month
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TEXT & PHOTOS Anke Illner – fantas-T ISCH
Sparkling water Water, the main theme of this issue of sisterMAG also happens to be an important theme in my personal life. Every year right about this time I feel a yearning for the sea. I can’t wait for our summer holidays on the North Sea, but when the yearning hits they are usually still quite a few weeks away. And this year is no exception.
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Sum
mer
vacat
So what can you do to pass the time until you will once again feel the sand beneath your feet, hear the sounds of the waves and see the ocean sparkling in the sun (or so you hope)?
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I have treated myself to a summer themed table. When decorating it I decided to forgo all your typical maritime accessories - so no small fish figurines, anchors, shells and the like – even though I love a nautical theme (just check my wardrobe, blue and white stripes are my fashion staples! :) Instead I decided to go for delicate shades of greyish-blue, countrystyle ceramics and white flowers – all arranged on a table covered with light crepe paper.
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Broste Copen
My selection of plates and bowls is joined by drinking glasses with funny little bubbles embedded in the glass itself. There is a large variety of this type of glass and also vases out there, and I think they match the water theme just perfectly.
hagen
I adore the beautiful tableware by Broste Copenhagen which comes in lines bearing particularly apt names like »Nordic Sand» and »Nordic Sea». The brand is a favourite in the blogosphere - and rightly so! Not only does it tick every single box where visuals are concerned it is also a treat to handle and very robust. I ordered mine from their beautifully designed online shop. .
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Online Shop
Online Shop
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While we’re on the subject of vases: I have chosen IKEA glasses in a »diamond cut» style. Their surface breaks the light and depending on the angle creates a beautiful variety of reflections on the table.
A printed photo from my last holiday adorns my menus. They are really simple to create at home; all you need is some stronger-than-average paper and any printer, because a high-resolution result is neither necessary nor desirable. If you like you can even personalise the individual menus so they will double as place cards and guide your guests to their allocated seat. The menus themselves feature light summer dishes which include – obviously – a fish course!
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As a starter I have chosen a goat’s cheese-ginger-mousse with thyme on pear carpaccio. It is served with my current favourite non-alcoholic drink: Ginger Beer! Ice cold and with a slice or two of lemon and a bit of fresh mint.
Food for summer
Since marram grass is hard to come by in these parts I have opted for sweet peas as my flowers of choice.
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Have a wonderful summer
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They don’t need any decorative attachments but if you feel they need company, a few leaves of grass could make a nice addition. The edges of the sweet pea blossoms reminded me of the crests of a wave - and my mind was made up!
fantas-tisch.blogspot.com
@ fantas.tisch
The construction mounted on the table is basically a set of brackets connected by a telescope pole. It is called Tafelklem »TOON« and made by Dutch manufacturer DEENS.NL . It is an accessory with many talents! From tiny glasses dangling from the pole to garlands of flowers, twigs, and bunting or indeed a collection of pictures and photographs... the opportunities are endless, I’m in love with this accessory! 93
ANKE ILLNER
On her blog fantas-tisch , Anke, the decor8 columnist, shows how to transform each table into a wonderful eyecatcher working with yummy foods and beautiful flower arrangements.
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AHOI, LADY! Oh Captain, my Captain...!
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Text: Nina Förster Collages: Mathilde Schliebe
The captain, the sailor, or the chief officer – just a small selection of a ship’s crew that always conjures up a connection to men. That’s not exactly wrong, either, given that women are rarely seen within the nautical industry – even today.
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A M O N G 1,438 G E R M A N CA P TA I N S , O N LY 1 0 A R E WO M E N – A M E A S LY O F 0.7 P E R C E N T
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The cliché image of a captain: stocky, wide chest, muscular, an anchor tattooed on the arm, always in a navy suit with a smouldering pipe, and complete with white hair and a beard. It’s hard to imagine a profile more detached from a woman than this. Thanks to Käpt’n Iglo, the Ahoj-Brause sailors, or even Käpt’n Blaubär, we’ve never been given the impression that there’s a place for women on a ship. Those who believe so, however, are wrong. Allow us to introduce a few pioneering women at sea: Victoria Alexandria Drummond of Scotland became the first British marine engineer. She worked on many ships during the 1920s, travelling through Australia, China, Africa, and India. Her path to becoming a chief engineer was an incredibly complicated endeavour. She failed her exam 37 times, which was largely believed to be because she was a woman. Nevertheless, she managed to pass eventually.
WATER
During the Second World War, she worked aboard ships of the British Army and was awarded the »Lloyd’s War Medal for Bravery at Sea« for her effort. Mary Anne Talbot fared differently than Drummond. As the runner for Captain Essex Bowen, she served under the name »John Taylor« during Bowen's voyage to Santo Domingo. After Bowen’s death, she worked as a cabin boy among a French crew. In England she became a »powder boy« and fought against French fleets. She suffered a severe leg injury but returned to her position despite never fully healing. After a short while, her worsening wound prevented her from continuing. Back on land, she was forced to reveal her identity as a woman to a press gang at St. Katherine Docks. She then went to the Navy to collect money for her service and self-financed medical costs, which was met by rejection. At 18, she was without work and homeless.
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Annaliese Teetz of Germany had a similar start at the high seas. Wearing men’s clothes and concealing her breasts, she started working aboard a fishing vessel in 1924. At this time, women were strictly forbidden to work on ships. She considers a special permit from Adolf Hitler to be the key to her perseverance. She was eventually granted the necessary certificate required to work on a ship. It took 12 years before she reached her goal of becoming a certified captain/ master, the highest nautical recognition. She was therefore designated as Germany’s first female captain – and this before the Equality Act. She never worked as such, however, since no company wanted to hire a woman as the head of their vessel. Nevertheless, she spent many years as an officer on board. When her husband became sick, she returned to land and worked as a teacher. Regardless of the circumstances, rowing remained a hobby for her – at 82 years old, she drowned when she was caught up in a strong current.
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It wasn’t until two years after her death that the Seaman’s Act was changed. Today, women are allowed to work at sea and are of course more commonly stationed on ships. Still, very few are captains. Among 1,438 German captains, only 10 are women – a measly 0.7 percent. It’s a very different situation in the German Navy. In 2014, more than 13 per cent of those wearing the navy blue uniform were women. Corvette captain Helena LinderJeß was the first woman to achieve promotion from sailor to staff officer. And it’s not just here that women are in service; Katharina Leibnitz is the lieutenant and pilot of the helicopter »Sea Lynx« as well as an active member of the Naval Air Wing.
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The advancement of women on board may still, as then, be a slow progression, but history offers a lesson: those who are committed and fully believe in fighting for their dreams, and are prepared to take detours along the way, will achieve their goal – even as women – in a man’s domain. At least at sea, women finally have wind in their sails. In this spirit: Ahoy, and full steam ahead.
AUTOR: NINA FÖRSTER
Nina Förster is a full-time media management student in Mittweida and just in the final stages of her studies. When she's not working on her dissertation, you could find her strolling through beautiful Potsdam with her dog and boyfriend on the hunt for the next instagrammable motif.
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TEXT UND PHOTOS: TARU TUOMI
My name is Taru, I am a Holistic Health Coach living on the Greek island of Paros. The sea inspires me endlessly. Having it near me on a visual distance gives me both a feeling of calm and also a sense of that anything is possible and achievable. It helps me being creative. The constant movement of the sea reminds me that everything moves and flows. And that there is no reason to hold back or push things in life. Everything is in motion, every thing, being, energy field - it’s all under constant progress. We should move and flow with it like the waves move at sea. Nothing is the same forever and there’s a lot of beauty in that.
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What does your perfect island day look like? Waking up with the sun. Meditating in bed for some time, 10-60 min depending on mood. Walking out barefoot in the garden, checking the plants progress and watering them. Admiring nature never gets old. Making breakfast consisting of a fruit salad with at least a couple pomegranates in it, and a cup of fresh lemon/ginger tea. Going out for a 30-45 min run or bike ride. Shower, sun drying on the terrace. Reading for an hour or two. Answering emails and letting the computer be for the rest of the day. I’d take the scooter to the beach, windsurf for a bit and afterwards chilling out underneath an umbrella with good friends, listening to good tunes, having a beer or a glass of wine. Going home, putting on more good beats, showering again. Either making dinner for friends or getting prepared to go for dinner at someone's home or in town. With good people, only good vibes. Enjoying life in every simple little detail. I am happy to realise I have at least a day like this each week, and every other day is fairly similar. I don’t really need much else that this in life. SISTER-MAG.COM
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In your blog you wrote that while you weren*t feeling comfortable in Miami you were dreaming of tiny little islands. Why are those a happy place for you? Because too much superficiality and the many disturbing events and ideas of a commercial society puts my mood and energy levels off balance. It breaks the flow of my creativity. I like being free in my mind and also I often enjoy being alone with my thoughts. That gives me inspiration. Not feeling stressed. Not having too much noise around me. Being free, feeling free is happiness to me.
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Âť
Besides Paros, there are so many beautiful islands. Bonaire was magical. The rainforests of Dominica. Bali always. So many more islands to discover. Oh and Ibiza. Mallorca. Sardinia. Many Mediterranean favorites.
ÂŤ
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Do you think islands are better suited for a more holistic life? Any place natural and in/close to nature help you lead a holistically healthy life. I can’t live without the closeness to nature and the sea with warm weather and sunshine, but it doesn’t necessarily have to be an island. Although you’ll receive a very special sort of energy by being closely surrounded by water.
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It really just was a coincidence. One day I had enough and jumped onto good friend Google, looking for an escape. There it was with its magical photos, a not too exploited island which I had never heard anything about before. I booked a one-way ticket and loved the island from the very first second I stepped my foot on it. I cried as I walked off the ferry. Felt right in every possible conscious and subconscious way. That’s the short story.
How did you choose Paros as a home for yourself and a location for your retreats and vacation homes?
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How are island people and their lifestyle different from the rest of us? Do you have some tips on how can we incorporate some island vibes into our own everyday life? I think people who live on small islands stay on/move to small islands because they appreciate the slower natural rhythm of life. They enjoy nature and the simplicity and quietness of being cut off from a busier society. It’s easier to appreciate the moment when distractions are less. And that’s what we all want more of in the end of the day, right? Learning the art of being more present. Island life and nature teaches me more of that every single day. Spending more time in nature, less time on things and people that stress you are good ways to incorporate such vibes into a city life. Being close to trees, parks and bodies of water will help you feel grounded. Walk barefoot as much as you can. Take a few more moments in the day to truly be, turn the phone on silent, lay down outdoors/in a park/on the beach and let the mind run free. Those are the things islanders do daily.
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Text & Photos: Kreetta Järvenpää
How to tell captivating food & travel stories A photography, visual storytelling & styling retreat led by Danish stylist, photographer, recipe developer and food writer Nicoline Olsen and Danish photographer, publisher, award-winning cookbook author Sif Orellana : »We are so excited about this retreat and have put our hearts and souls into creating the most educational, inspiring and eventful program, that will take your photography to the next level, give you a unique opportunity to network with colleagues from all over the world, make you enjoy great food and indulge in the exquisite nature of the island.«
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Finding your photographer voice In the middle of a beautiful landscape I got filled with new ideas, inspiration and knowledge. Feeling perfectly calm and happy. Here´s a short story for you how it happened. We were truly in a hideaway. Silence was broken only by the sound of farm animals like chickens, roosters, lambs and birdsong. Our stay was very peaceful, there was a gorgeous sunny garden with enchanting flowers, a yard with three dogs and a tempting swimming pool. We also had our own chef, Jeff. This place was special. I attended a four day workshop SISTER-MAG.COM
in charming and picturesque Mallorca. The photography workshop was led by Danish photographer, publisher, awardwinning cookbook author Sif Orellana and stylist, photographer, recipe developer and food writer Nicoline Olsen. In the very beginning they asked us important questions. Why do you tell a story? What is your story? How do your stories make
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How do your stories make people feel?
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people feel? Storytelling has existed for as long as we know, but some do it better. But why is that? And how do they do it? That's what I was there to find out. On the first morning of the workshop at this huge, authentic and beautiful 16th century “finca” farm house, there was a lot of thinking and enthusiasm in the air. We had already started the workshop the previous evening when we arrived. Sif and Nicoline gave us an assignment for a Food and Travel magazine called Mallorca in Spring. Every one of us would make a six page photo story for that magazine. Well, clearly we were playing with the illusion of the magazine but you never know when an exercise can turn into reality. On the first day we visited a town called Sóller. 12 likeminded ladies, who came from all around the world, took their
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cameras and headed towards the small town. The first place we visited was an organic market, stocked full fo organic and local food and wine- I would be happy if I had that kind of grocery shop next to my summer house. After that we walked slowly to our main destination for the day. I bet our group of ladies, shooting our cameras in all directions in strange poses, looked a bit funny to the locals. Finally we arrived to an old olive oil mill-Can Det- that has been producing olive oil since 1561 in Sóller. It was wonderful to see this old factory. In the afternoon we strolled to the center of Sóller and our cameras were singing. Old towns are beautiful and this town has it's own speciality too. There is a very old tram service operating between Sóller and the Port - Puerto de Sóller since 1913.
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Having fun, laughing, hearing other people's stories... The next day we went on a hiking trip to a beautiful village called Fornalutx. Our hiking guide Drew took us through beautiful olive groves on the mountains. Some of the trees are even a thousand years old. He told us charming stories about lemon, orange, olive groves and the history of Mallorca. Mysteriously gorgeous old olive trees reminded me of the world of The Lord of the Rings. Especially Ents,
the talking trees. The colour of the olive leaves is so divine, with all the shades of bluish green and silver. After hiking we had a delicious lunch at the restaurant Ca N'Antuna in Fornalutx. We had the biggest paella ever with cold tapas starters, and white wine. Later that day we walked around the village and photographed what we saw. The last day of the workshop we took extra shots at the finca and edited pictures. The day was full of discussion about photography and it could have continued through the night. Having fun, laughing, hearing other people's stories, feeling relaxed and finding new places, tastes, learning new skills, finding new sides of yourself they are all present in this kind of photography workshop. Travelling and learning is a wonderful way to see the world.
Upcoming workshops & retreats
FROM SIF ORELLANA
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!buen provecho!
JANA RIEDEL
Jana Riedel, young mother and passionate fish-eater from the German city Hannover, dedicated her blog www. cookiesformysoul.de to the wonderful things in life. For her, those are mostly beautiful places and good food. Both of which she finds in her second home, the island Mallorca, where she loves to discover new spots off the beaten path and share them with her readers. For us, she collected her favourite fish restaurants on the island. SISTER-MAG.COM
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TEXT AND PICS: JANA RIEDEL
MY FAVOURITE F I S H R E S TA U R A N T S IN PALMA DE MALLORCA Fresh fish is as much a part of Mallorca as the sea, the beach and the landmark of the island’s capital, the cathedral La Seu. The ways of preparing fish are so various and diverse that there is something for every taste, every form on the day and every demand: raw, marinated, roasted, grilled, stewed, from the oven, in a pasta sauce, as part of a paella, a risotto… Just as incredibly vast is the variety of fish restaurants — it’s almost impossible to say how many there are on the whole island. In Palma de Mallorca alone, fish enthusiasts can go to a different restaurant every day during a two-week vacation and
satisfy their appetite for freshly caught fish without getting bored. Mallorca definitely turned into a paradise for gourmets over the last few years! But the best design and the most beautiful interior doesn’t always guarantee for the best food. Especially in typically Spanish restaurants, you often will be surprised with fantastic meals! Mallorca offers the complete spectrum: chic or simple, cozy or modern, at the sea, in the city — this is what makes it appealing! One thing is always crucial: The fish has to be fresh. And where could you expect that more than on an island in the Mediterranean Sea?
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Recommendations
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1 Casa Fernando 2 Wasabi Blu 3 Restaurant Bungalow 4 AlMare 5 Es Mollet
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10 De Tokio a Lima 11 Peix Vermell 12 Daruma Sushi 13 Wasabi 14 Mercat de L'Olivar (Markthalle, Fisch kaufen & vor Ort essen)
6 Ola del Mar 7 Port Blanc 8 Can Eduardo 9 Emilio Innobar
15 Mercat Santa Catalina (Markthalle, Fisch kaufen & vor Ort essen)
16 La Parada del Mar 17 Obu - Ceviche & Sashimi Bar
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Restaurante El Bungalow
The El Bungalow is situated directly on the sea, in the district Ciudad Jardin which is a suburb of Palma de Mallorca. The small and whitewashed restaurant (which SISTER-MAG.COM
is very original and simple on the inside) was built as a holiday home in the 1920s and is now an institution on the island. Fish enthusiasts can’t imagine a life without 122
it. No wonder that you have to make a reservation to get a table on the surrounding terrace with the most beautiful sea view of the region — there is
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no chance for spontaneous visits, especially during the high season.
MY TIP: The mixed paella! And for all of you who like it: Order some small appetizers from the menu, put them in the middle of the table and share them‌
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You sit at sea level, sip cold (island) wine and choose from the various appetizers (mussels, chipirons, boquerones and many more), fresh fish dishes or paella. Fish in a salt crust and paella in the most different variations are the hit on the menu — and equally popular among both islanders and tourists. Without a doubt, my favourites are the crisply fried chipirons (small squids) and the paella mixta. The squids are tender, the flour coating is crisp and golden, a little bit of fresh lemon is added. The mixed paella with fresh fish, seafood and meat (chicken and rabbit) has been one of the best on the island SISTERMAG 25 | 07 / 2016
ARESTAURANTE EL BUNGALOW – Ciutat Jardí, Arrecife 2
for the last several years. The rice has the perfect cooking degree, is seasoned just right, and the meat and fish pieces, the mussels and the seafood don’t come off badly — an overall success! Whichever variation you want, you can order paella for two or more people.
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You can’t expect interior fireworks in El Bungalow — the restaurant subsists on the exterior view of the sea. The internal space is rather unspectacular, typically Spanish, a lot of wood and tiles — almost antique. But the visitors like to sit outside by the beach and enjoy the fine fish dishes and the incredible view of the cathedral and the sea.
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Opening hours: Flughafen Tuesday to Saturday: de Son Bonet 1 to 4 and 7 to 11 p.m.
Sunday: 12 noon to 4 p.m. Closed on Sunday evening and Monday
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Al Mare
Directly across from the Bungalow, there is the restaurant AlMare that shouldn’t be missing on any list of fish enthusiasts… The slightly raised terrace provides a wonderful view over the sea to the port and SISTER-MAG.COM
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the cathedral of Palma – for me, it’s the optimal place to let my spirits flow. In the summer months, you can observe the lively activities on the beach in front of the restaurant and be carried away by the background
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MY TIP: I’m having fresh red tuna fried in my tuna salad. I love the paccheri with gilthead and provolone (e.g. a dish that’s not on the menu) and could eat my favourite AlMare meal several times per week — linguine with seafood and tomato sauce. Pulpo, shrimps, mussels, fish — all that is hidden in the fruity and spicy tomato sauce. You need to try this and enjoy one of the many good wines (like NouNat or Quibia) with it!
AlMare during a trip to the beach wearing flip-flops or enjoy the sunset in the evening wearing casually chic clothes, listening to lounge music and drinking good wine.
Over the last years, the Al Mare became the place to be for Majorcans and tourists. The style: Mediterranean shabby chic, relaxed, uncomplicated. This way, you can visited the
As an Italian restaurant, the AlMare offers a great selection of fish dishes. Many of them can be found on the menu of the day: from the grill, roasted, as part of a pasta dish. Chef Lorenzo purchases the fresh ingredients in the market hall in Palma de Mallorca or at the weekly market in Santa
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noise. A place that caresses the soul…
ALMARE – Ciutat Jarí, Calle Esculls 5
Maria del Carmí. Everything is always very fresh, when it’s gone it’s gone. Don’t be shy: It’s always worth it to address the chef with individual requests – Lorenzo and his team constantly try to attend to individual customer wishes and serve dishes that can not be found on the menu.
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Opening hours:
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365 days 1 p.m. to 12 midnight (or longer...)
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de Tokio a Lima
The De Tokio A Lima is situated in the boutique hotel Can Alomar, directly at the Paseo de Born, the promenade of Palma de Mallorca. On the first floor SISTER-MAG.COM
of the historic city palace, you can enjoy the modern Mediterranean cuisine with Japanese and Peruvian influ ences on 30 seats and two terraces (one 130
for drinks, one for the food). The
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Fish should always be fresh but for the ceviche,
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be the freshest! To prepare it, freshly caught fish is sprinkled with spices and lime juice and marinated for a few minutes. The protein of the fish is denatured, similar to the cooking process which is why it is not a raw but a lightly cooked dish (although the fish is not cooked or grilled). It’s an especially fresh treat that is often served with avocado and chili. German de Bernadi, the chef of De Tokio A Lima, also conjures tuna tartare, a whiting trilogy and other delicacies (even without fish) on the plates. The terraces of the De Tokio A Lima offer a great view over
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MY TIP: The ceviche from fish and seafood with lime foam and a glass of rosĂŠ!
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De Tokio a Lima – Palma, Calle San Feliu 1
Palma’s magnificent boulevard, and – hidden behind treetops – you can sneak a peak at the cathedral. In the internal space, you can have a drink in the velvet armchairs or at the nice bar and wait for your meal. It’s a great address for connoisseurs of the Japanese cuisine and raw fish, right over the treetops of the shopping street in Palma de Mallorca!
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Opening hours: Every day from 1 to 3:30 and from 7:30 to 10:30 p.m
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La Parada del Mar The La Parada del Mar surely is one of the most uncomplicated and not necessarily the most well-known fish restaurants on the island – it’s a fusion of fish market and restaurant. After you enter, you choose your favorite fish or seafood from the ones in the refrigerated display. Then you choose the desired side dish, like salad, pimientos or patatas, and move on to the counter where you place your drinks order. Following this, you go to the prepared table where baguette and really delicious aioli are waiting for you. The interior is simple but pepped up with maritime details that go well with the atmosphere. At the
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center of attention are definitely the great fish dishes that are proclaimed over the open kitchen counter and have to be picked up by the customers themselves Âťin the
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La Parada del Mar – Palma, Avenida Joan Miró 244
kitchen«. All types of fish and seafood are priced by weight – just like at the market – so you can decide how big your serving should be. If you are really hungry, order the set meal at the La Parada del Mar that consists of several courses with fish, mussels and seafood and is accompanied by pimientos and salad. For 25 euros per person, it comes with a bottle of wine – it couldn’t get any less complicated or with a better price-performance ratio.
MY TIP: Just try at random – since you can decide by yourself how big your servings are, you get a good chance to try a lot!
You have to head directly for the unspectacular and typical Spanish house on the main street of Marivent (municipality of Palma, towards Illetas) so you don’t pass it accidentally.
Opening hours:
But especially the Majorcans appreciate that and come in crowds. This means that you have to make a reservation and be on time. You get rewarded with a pure fish treat without a lot of frills in an authentic atmosphere.
Every day from 1 to 3 and from 8 to 11 p.m.
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Obu - Ceviche & Sashimi Bar A treasure in the old town of Palma! For 1½ years, the stylish Obu has been hiding in the C/ Sant Gaietà , not far from the Passeig del Born. The gastronomic orientation is distinct: raw fish! The menu is clear but remains true to the concept and is concentrated on the essentials. The sashimi from three types of fish that we order is as tender as butter, there is a perfect ponzu sauce that is not too sour. The Japanese rice bowls with vegetables, spices and raw fish are great. There surely are a lot of sushi restaurants in Palma but the atmosphere, the comfort factor and the quality of the food are special at the Obu. The style of the Obu is classic and chic which already can be seen at the glossy black name board. The interior of the Obu is reminiscent of a yacht, you sit at glossy wooden tables, in front of a big wine cabinet; SISTER-MAG.COM
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OBU - CEVICHE & SASHIMI BAR – PalCarrer de Sant Gaietà , 07012 Palma
next to it is the bar where they serve a proper selection of wines (French and island wines) as well as 10 kinds of champagne. No wonder that the Obu is open until 2 a.m. and that people come here to drink a nice glass at a late hour. Moreover, the Dutch chef is a likeable host. Feeling comfortable with the best fish treat is guaranteed here.
MY TIP My tip: Be on time at noon and occupy the only (!) small table for two in the cozy alley in front of the restaurant. This guarantees for a calm lunch break with one of the best sashimis in town!
Opening hours Every day from 12:30 p.m. to 2 a.m.
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PICTURES: HOLGER AND NELE
LIFE ON A SMALL ISLAND
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PLEASE INTRODUCE YOURSELVES. WHO ARE YOU? Nele: My name is Nele, I am 33 years old. I am originally from Kisdorf near Segeberg a town north of Hamburg, Germany. Holger: My name is Holger, I am 36 and grew up close to the Spree Woods biosphere preserve. In 1996 I moved to the North Seat to begin my vocational training as a crab fisherman. My father’s family comes from the island of Rugen, so I have always been drawn to the sea. WHAT EXACTLY IS A HALLIG? Holger: A hallig is a small un-dyked island, i.e. an island that is not damned-up and hence gets flooded quite regularly. These islands can only be found in the mudflats of the northern German state of Schleswig-Holstein. HOW DID THE TWO OF YOU COME TO LIVE ON THE hallig Süderoog ? Nele: We applied for this position after we had met – and house-sat for a weekend for our predecessors. Holger: It’s too long a story to tell in detail here, really. It was a mixture of weird coincidences and events that led to our moving here. But in hindsight it all feels like it was meant to be and we were meant to be here, right »at the heart of the North Sea«.
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WHAT IS YOUR SPECIAL CONNECTION TO THE SEA AND THE NORTH SEA IN PARTICULAR? DID YOU BOTH GROW UP BY THE SEA SHORE? Nele: No, we didn’t grow up by the sea but we both have a strong connection with it. Both my parents grew up by the Eastern Shore but we’d spent our holidays on the North Sea, usually on the island of Pellworm. I always enjoyed this time immensely and even in elementary school referred to the island as »my second home«. When I hadn’t been to the sea for a certain amount of time (and it didn’t matter which sea!) I missed it. Its expanse, the air, the sounds … Holger: Water has always held a magical attraction for me. And fishing is simply in my blood. I would always make for even the smallest body of water and catch stickleback and Western Greenfish. Over time the fish got bigger. When he retired from maritime fishing, my father became a fisherman in SISTER-MAG.COM
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MY SECOND HOME
the Schlaubetal in the Oder-Spree region. During that time my connection to and regard for nature was fostered. So when I decided to also become a fisherman my dad sent me to the shore. »Here in the inland you will only learn to drink«, he said and that »proper maritime training will be more beneficial to you«. And he was right. WHAT IS YOUR JOB ON THE HALLIG AND WHAT DOES A TYPICAL DAY ENTAIL FOR YOU? Nele: There is no such thing as a typical day out here. The animals, the tides and the weather determine what our day looks like. We start the day by feeding the animals (early in the morning during the summer months, a little later in winter), then we have breakfast and see what else needs to be done that day. We usually have a rough weekly plan. The dates for mudflat hiking tours, boat tours and weddings are usually set well in advance, but the exact number of people going on a hike or a boat 141
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tour is usually only finalised just before the start, so last minute preparations can get pretty stressful. We also have construction going on at the moment and general building maintenance which means that during the week we have construction workers staying with us. The duties laid out for this position by the state of Schleswig-Holstein also include shore protection, implementing maintenance and conservational measures. We’re also farmers, we’re leasing 40 ha of land on the island (which is used for grazing). My main focus is conservation. I’m a national park ranger and look after the area. This includes bird censuses as well as looking after the salt marshes and mudflats. These tasks are governed by a dedicated duty roster. Holger: Nele already fully covered the business side but there is a beautiful story to tell about this place: At the beginning of the last century, an international holiday camp was established on Süderoog. SISTER-MAG.COM
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The founder was Hermann Neuton Paulsen. The First World War had just ended and he felt the need to do something to promote an understanding among nations. And so he brought boys of different nationalities to the island where they trained in a variety of tasks typical to the hallig (farming, fishing, beachcombing etc.) and bonded. He showed them that we aren’t that different from each other at all. HNP was well ahead of his time, and during a period when National Socialism took hold elsewhere he focused on a global view and sought to instil this approach in the children, too. We have curated - and now opened - an exhibition detailing this wonderful story; we think it is very important to keep telling it. International understanding is just as important today as it was in Herman Neuton Paulsen's time. But we also make sure to share current issues affecting our lives out here with the rest of the world. We use our homepage and the Sßderoog Facebook page to alert people to the pollution of the seas, but also to the beautiful things that humans and animals living in close proximity with nature entails. We also share our house with endangered pets; last year we were awarded the title Archehof. There are just so many things to do. We could definitely use a few more hours in each day. DO YOU LIVE ON THE HALLIG ALL YEAR AROUND OR JUST DURING THE TOURIST SEASON? Nele: We live here all year around which makes us the only permanent residents of the SchleswigHolstein mudflats National Park. SISTER-MAG.COM
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HAS LIFE ON THE HALLIG CHANGED YOU? HAVE YOU YOURSELVES BECOME MORE RAW, VIBRANT AND RUGGED? Nele: I’d say I live a more aware life now and my priorities have shifted. Holger: When we moved here in September of 2013 many people thought we were withdrawing from life, but the opposite has been the case. Life out here is way more intense and it gives you a completely different, sort of »outside«, perspective on the issues that concern modern society. Many of your priorities change and you realise what’s important to you and in your life. IS THERE ANYTHING ABOUT LIFE ON THE MAINLAND THAT YOU MISS? Nele: Spontaneity. Unfortunately, anything that involves going anywhere requires elaborate planning. Seeing a friend for a quick cup of coffee is…tricky. 145
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A hallig is a small un-dyked island, i.e. an island that is not damned-up and hence gets flooded quite regularly.
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Holger: What I miss about life on the mainland? Well, examining it closely I think it could do with a lot less greed, self-centerdness and thirst for power and much more love, understanding, openmindedness, compassion, respect and reverence. FARMING, ANIMAL CARE, COASTAL AND SEA PROTECTION…DO YOU FIND THE TIME TO JUST RELAX OVER A CUP OF TEA TOGETHER AT ALL? Nele: Not very often, but when we do I enjoy it immensely. In winter, when the weather is too bad to do anything else, we do sometimes get that chance. HAVE YOUR ATTITUDES TOWARDS SILENCE AND LONELINESS CHANGED SINCE YOU MOVED TO THE ISLAND? Nele: It is very rarely silent and lonely out here. There is always something going on and we are usually not alone; and except for the tourists most visitors (interns, colleagues, construction workers) don’t leave at the end of just one day. It’s a bit like a house share. Holger: We definitely live in one of the most beautiful places in the world and you’d be forgiven for thinking it’s all peaceful, quiet and even lonely out here. The truth is that we are in quite a rush most of the time as there are just so many things to do. So much so, in fact, that we tend to feel bad the very few times we do take a break and relax. We have to force ourselves to experience quiet and loneliness. That doesn’t sound quite as relaxing as you expected, right? SISTER-MAG.COM
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DOES THE SOUND OF THE SEA TRIGGER A FEELING OF »BEING AT HOME« IN YOU? Nele: For me it’s the squawking of the sea birds. Truly »quiet days« are a rarity. The wind and the birds drown out the quiet. Holger: It depends on the sound of the sea. Is it the light babble of the lapping waves, the steady murmur of the long waves or the loud rumble of the SISTER-MAG.COM
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wind and waves breaking on the edge of the island? My feelings range from inner peace to reverence for the power of nature. Either of those sounds fills my heart with joy! HOW WOULD YOU DESCRIBE YOUR LIFE ON THE ISLAND IN 3 WORDS? Nele: Different, impressive, and arduous. Holger: Unique, liveable, and challenging. WHERE DO YOU SEE YOURSELF IN 10 YEARS? STILL ON SÜDEROOG? Nele: I have always found that a hard question to answer… I have never liked to tie myself down but rather keep an open mind for new ideas and dreams. There are many factors that determine our future on Süderoog. But I wouldn’t want to rule it out. Holger: Experience has told me that there aren’t too many things you can actually plan. Neither of us had planned to move to Süderoog either. You might as well ask »What will the world economy look like in 10 years’ time? Will we find a way to live together peacefully on this earth?« I have no idea. But I hope that in 10 years we will be able to say: »We managed to make the world a little bit better.« And I hope so will millions more. No single person is alone in this task.
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CÉSAR MANRIQUE
Lanzarote THE HERO AND ITS BUILDINGS
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MEET CÉSAR MANRIQUE AND HIS IMPRESSIVE CREATIONS ON THE VOLCANIC ISLAND The Canary Island of Lanzarote is one big spectacle of nature. Everywhere you look there are fascinating natural formations to behold, a breathtaking vista to take in and timeless architecture to marvel at. In 1993, Lanzarote was the first island in the world to be granted the status of UNESCO biosphere reserve. The artist, architect, sculptor and environmentalist César Manrique (1919 – 1992) was instrumental in this achievement. Manrique preserved and advanced the traditional Lanzarote way of building which blends new structures into the existing landscape and does not allow for buildings of more than two storeys. This results in buildings and entire settlements sprinkled over the volcanic landscape which SISTER-MAG.COM
perfectly suit their surroundings, but also stand out in vivid shades of white. Together with the blue of the sea and the diverse flora, elegant interiors and extensive windows, they complete César Manriques unique style which visitors so admire. His buildings are a truly artful union of art, culture and nature. To make sure you don’t miss any of the sights we owe to him on your trip we have worked out a route running from the north and its stunning vistas all the way to the National Park and the fiery offering of the Restaurant El Diablo.
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MIRADOR DEL RIO
JAMEOS DEL AQUA
CASA-MUSEO DEL CAMPESINO
JARDÍN DE CACTUS DE LANZAROTE
FUNDACIÓN CÉSAR MANRIQUE EL DIABLO RESTAURANT
JULIA LAUKERT The art historian Julia Laukert has already worked in PR and Marketing, as a professor for art and fashion, as well as a stylist! The multitalent is busy with a mix of art and fashion on a daily basis.
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MIRADOR DEL RIO This truly breathtaking vantage point in the far North and at a height of 475 meters is part of the Famara coastline. It was designed and built by César Manrique and Jesús Rafael
THIS BUILDING HAS NO SQUARE ANGLE
Soto in 1973/74. The parapet overlooking the abyss and integrated into the rock was the most modern structure on
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MIRADOR DEL RIO
earth at the time. It provides views of the Rio straight, the Atlantic Ocean and the small neighbouring islands. Inside the building, a stylish café invites you to spend some time in one of its many beautiful corners. One floor up, there is another observation deck this one made of glass, from which to enjoy a 360° view. The building does not have any right angles and is a masterpiece of simplicity.
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JAMEOS DEL AGUA This popular destination in the North is part of a 7km cave located on a lava field. In the 1960s, the island’s government commissioned César Manrique to turn the 5000 year old lava tunnel into a centre for the arts and culture. The vision became a reality in 1966. The
a species of squat lobster which usually lives at a depth of 2000 metres.
The lake itself is lined by narrow terraces leading to a quiet zone and further on to the most famous swimming pool in all of Lanzarote. Manrique set the snowy white basin with its turquoise water inside a caldera. Even THE POPULAR DESTINATION though you are not IN THE NORTH IS LOCATED IN A tallowed to actually 7 KILOMETRE LONG CAVE take a bath beneath the palm trees it is almost impossible entrance to the pleasantly to take your eyes of this cool grotto is lined by vision of paradise. The tropical plants leading the adjacent museum details visitors down wide wooden the formation and history of steps. Once you have made the island. One of the, again your way down you’ll behold pleasantly cool, rooms is a an underground saltwater hall of mirrors you should lake and its inhabitants, the definitely not miss. blind albino cave crab, and SISTER-MAG.COM
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JARDÍN DE CACTUS The thing to see in the North East is a ”spiky garden“. Manrique built the cactus garden into a stone quarry two years before his death but, although it was planned in 1970, the island’s government didn’t actually break ground on the Jardin de Cactus until four years later. A large cactus sculpture at the entrance is the garden’s symbol and represents its 1400 species of cacti. The botanic garden is built in the shape of an amphitheatre and more than 10.000 individual cacti grow on its tiers. Head to the Gofio mill, where corn flour is still made today, for a view of the entire area. The restaurant with its interior of volcanic rock, again conceived by the artist and architect, is a perfect place for a refreshing time-out.
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JARDÍN DE CACTUS DE LANZAROTE
CÉSAR MANRIQUE BUILT THE GIANT CACTUS GARDEN DIRECTLY IN A QUARRY
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FUNDACION CÉSAR MANRIQUE THE ROOMS OF THE HOUSE ARE CONNECTED THROUGH TUNNELS
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The former residence of César Manrigue, which now houses a foundation in his name, stands to the north of the capital Arrecife in the small town of Tahiche. Having spotted a fig tree within a petrified stream of lava on an outing here, Manrique built this house in 1970. During construction, 5 lava caves were discovered which he utilised as both living rooms and basement areas. Featuring both a swimming pool and a dance floor they provide the houses relaxation areas. Connecting the different
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rooms by cavernous corridors, the house boasts a total of 1800 m² of living space on two floors. The garden adds another 1200 m². On the ground floor you’ll find the artist’s studio office, exhibition areas for sculptures, graphics and paintings by Manrique and other famous artists. A panoramic window through which lava appears to flood into the room is another impressive work of art right in the middle of the engaging space.
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MONUMENTO AL CAMPESINO CĂŠsar Manrique created this monument, a 15 metre high fertility statue, as a tribute to farmers in 1968. Built from old, intertwined water tanks used on fishing boats, the statue stands within a setting of replicas of traditional, structures housing ceramics, carpentry and pottery workshops for visitors to explore.
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EL DIABLO RESTAURANT Opened in 1970, the restaurant sits in the middle of the 51 km² area of the National Park, with its moon-like surface of hills and craters. Powerful masses of lava buried a quarter of the entire island between 1730 and 1736 creating 100 new volcanoes with magma still slumbering inside
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today. If you dig as little as 10cm deep into these fiery mountains you will find a temperature of 140°C. Manrique selected the hottest location of the park for his restaurant because it is the ideal place for the circular volcanic grill, El Diablo’s highlight which reaches a temperature of up to 400°C. Above its six metre deep pit resting on a large grill you can watch Canary culinary specialties being prepared for visitors to sample. The restaurants architecture combines modern and typical volcanic elements in its circular volcanic stone structure. The view from the large window facade is another highlight of this location.
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A collaboration with:
BUILT ON WATER:
THE CONNOISSEUR’S GUIDE TO HOUSEBOATS TAKE A GENTLE ROCKING SENSATION, A DISTINCT FEELING OF FREEDOM, THROW IN A GOOD MEASURE OF SUPERIOR COMFORT AND YOU’RE READY TO DISCOVER NEW LEVELS OF WHAT LIFE ON A HOUSEBOAT CAN BE LIKE
PHOTOS:CATHERINE HUG SISTER-MAG.COM
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PHOTO: Martinoff Architekten
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A view of the water always stirs a particular yearning for an air of freedom and expanse, which seems so incompatible with life in the urban jungle. But is it? Imagine seeing the sparkling surface of a gentle body of water each morning, but still having the central station just a around the corner! Modern versions of the goodold houseboat offer inner-city life surrounded by nature and in the comfort of modern designs. We’ll show you around three floating oases; the perfect holiday accommodation to many – and home to a lucky few.
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DOPE DOUBLEDECKER HAMBURG Located on the Eilbek canal in Hamburg, this houseboat project by architect Jurij Martinoff was established in 2010 when his design was chosen by the city of Hamburg for one of the ten sought-after mooring slots available. The plans were brought to life by a young family who built on Jurij Martinoff’s vision to make their dream of life on the water a reality. After just shy of one year of construction they were able to move in. Facade cladding, of natural lark tree wood, frames the floor-to-ceiling aluminum windows on both floors which cover the heat-insulated wooden core structure mounted on a pontoon of reinforced concrete. “Opting for steel would have meant recoating every ten years, but reinforced concrete, aka ferroconcrete, is maintenance free“, explains Martinoff.
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Flexible lines and cables ensure the boat’s power, gas and water supply. The self-adjusting footbridge balances out the variations in water levels, which can fluctuate up to one metre up and down on the Eilbek canal. Like any ordinary house, the houseboat is integrated into the public utility network; including municipal waste collection and a mail box. The property also includes a generous outdoor area made up of a large terrace on the lower floor and a second, separate patio on a hardwooddecked second pontoon. “We were able to add a second jetty because the maximum approved length of the house was 20 meters but the mooring slot is 25”, elaborates Martinoff, explaining how the house came to have the second outdoor area,
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PHOTOS: Martinoff Architekten
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PHOTOS: Floating Homes
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FUTURISTIC HOUSEBOATS KAI The interior fittings were finished to the highest quality standards and using natural building materials. The floor, the stairs and the table at which the family now has their dinner, with an unobstructed view of the ducks on the canal, were all made from the same oak wood. Seven so-called Floating Homes line Viktoria pier, also in Hamburg, since earlier this year. They were designed by architect Martin Fรถrster and built at a shipyard in Hamburg. All Floating Homes are fully integrated into the public utility network and offer 115 square metres of indoor living room, plus a 60 square metre roof-top terrace, the Skydeck, with spectacular views of the impressive glass-and-steel structure of the Berliner Bogen office building, in the district of Hammerbrook near the central station. These Floating Homes, too, are built on a pontoon of reinforced concrete and connected to the ground below the water by a berthing dolphin structure. Thanks to their insulated facades and sophisticated energy systems, all seven houseboats meet the conditions required to be classed as low-energy houses. 177
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Planning to build your own house? Here you can find some INTERIOR DESIGNS … Lots of interior inspiration
LINKS.
“Those genuinely interested in life on the water tend to be members of the avant-garde“, says Tanja Kürten who is in charge of Sales at Floating Homes. “It’s choosing what most people would classify as a holiday destination as your permanent residence". And when the sun shines down the the Skydeck and the light bounces off the sparkling water it really does feel like you’re on holiday. Succumbing to seasickness in your own home is not a prevalent fear on Viktoria pier, by the way."Large passing boats can rock the Floating Homes noticeably“ Kürten admits. But their deadweight of up to 300 tons and fluctuations in water level of usually no more than 10 to 20 centimetres make for almost imperceptible movement at any other time. With high ceilings and three layouts of light and airy living spaces to choose from the Floating Homes offer luxury and comfort second to nothing one may have grown fond of on land. Buyers can choose from a range of packages for both kitchen and bathroom with parquet flooring, underfloor heating and an air-heating pump part of the standard equipment. “We’re always looking for the most sensible energy concept for each individual location“, details Tanja Kürten - to eliminate any danger of anything freezing up even in winter. “Climatic conditions inside the houseboat are equal to those on land.“
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Desk t o Success N°8 PA S C A L L EIH S
Boat Builder
W EBSITE
www.die-alte-werft.de REGION
Below am Woblitzufer PHOTOS
Timo Roth
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The sprawling ocean, gentle waves, the horizon in front of your eyes, a calm soul – that’s how most of us would ideally coast on water. For hundreds of years this is probably how sailors have enjoyed life on and with the oceans. Travelling by boat and ship is one of the oldest methods of transportation to exist, which makes shipbuilding one of the oldest handiwork professions in the world, one steeped in tradition. Pascal Leihs is someone who has decided to pursue 181
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shipbuilding and life on a shipyard. He had always dreamed of owning his own shipyard, and achieved his goal through incredible dedication, hard work, and of course a strong passion for water and boats. Pascal began his classic shipbuilding education in Wetzlar on the Lahn in 1999. This is also where he completed his Masters, and shortly thereafter took over the workshop department of his institution. He collected valuable practical experience, consistently acquired more knowledge about his craft, and felt at home on the shipyard. Owning his own practice was always on his mind; to stand on his own legs and carry out his life’s purpose
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in his own shrine with love and pride – that’s what drove him. Several coincidences then brought Pascal to the small village of Below on Woblitzufer one day. Here stood a hangar with an adjoined residence – ideal for Pascal’s future ambitions. Though he had only been in the region to search for a new job, he immediately saw that his future lay within this property. Soon after he invited his parents and consulted their advice, for such decisions are not made alone. It was quickly very clear that everyone was on board – Pascal bought the shipyard, renovated it, and moved into the residence several years later.
In 2007, the dream was realised: the shipyard was finished, his home cozy, and business was booming. He employed four others – plus apprentices – who would be responsible for the maintenance, restoration and upgrading of classic yachts and boats.
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Desk t o Success There was always plenty of work to go around, Pascal and his team working on their boats with primary materials like wood, plastic and metal year-round.
on the shipyard floor, but rather meeting with clients and sitting in his office, of which he has two. He also manages plenty of orders, takes care of accounting, and meets with clients. Since every boat begins first on paper,
Their days start promptly at 8 a.m., kicking off with a quick briefing before discussing daily and weekly goals. As the boss, Pascal is also responsible for a lot of administrative work. Around 50 per cent of his time is spent not
he also spends plenty of time at his desk planning and sketching. One of his desks is therefore always stacked full of paper, sticky notes, catalogues and journals, while the other is reserved for more creative output.
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Desk t o Success
Pascal spends about 25 hours at his desk to plan a boat project that will bring in around 20,000 euros. A project commissioned for around 1000 euros will require closer to four hours. Usually, a customer will approach Pascal directly with an order or an idea. The possibilities and costs of the project are then mutually discussed, after which practical work will begin once the customer
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has given his approval. All steps of the process are photographed and documented, and at the end everything will be inspected before Pascal and his team admire their successful achievement. Special projects will even invite a thrilling test drive. This is the most rewarding end to a boat project: out of the shipyard and onto the water.
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PROMO
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Text: Lydia Brandes
| Pictures: Patricia Haas
Model: Mia Bühler
VODAFONE I’ll show you the world (of tomorrow)
#IZDDW
Across Europe with Vodafone: Last year, blogger Mia Bühler from uberding.net travelled the length and breadth of Europe for and in corporation with Featured , Vodafone's magazine for digital culture. Specifically, she checked out five incredible cities and had some fantastic experiences. She did all this live and for the world to see and share in thanks to her faithful companions: cameras and the strong Vodafone 4G | LTE net. Welcome to the GIGABIT age! Mia, a genuinely likeable travel and lifestyle blogger, is well known for her adventurous and enterprising spirit. Together with her crew of bloggers she shares her stories and visual experiences via uberding.net. This year, Mia was accompanied on her Vodafone giga travel event by Thies Janknecht , also a member of the uberding.net crew. 195
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PROMO
Last year’s trip was nothing short of the adventure of a lifetime with one highlight chasing the other: From a boats tour on the canals of Amsterdam to a hydroplane tour on the River Spree and in the skies above Berlin to the bursting colors of the Gràcia Festival in Barcelona – her trip for Featured by Vodafone took Mia on a unique Grand Tour on which she showed us five European cities from their lesser known sides. Her exuberant teams’ efforts yielded exciting secret tips, afforded us meetings with fascinating people and took us on thrilling routes through the hearts of the respective destinations – travel bug? Caught! We’ve already booked our next city trip. Mia and her team digitally captured every moment of their trip, for their live audience and for posterity: check out the amazing pictures and videos on izddw.com or under the Instagram hashtag #izddw . For Mia’s personal thoughts and reflections on her adventures, head to her blog uberding.net .
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highlights
IZDDW 2015 Amsterdam (17.07.15)
Berlin (01.08.15)
In Amsterdam the team took on the typical city flair on a boats tour along the famous canals and sampled culinary treats at the Foodhallen Amsterdam .
The schedule Mia and her team had set up for their time in Berlin was as diverse as our beloved capital city itself: At Doob 3D Technology they were able to experience the abilities of 3D printing firsthand, they marveled at the exhibits at Oliver Rath Gallery , sample thoroughly convincing craft-beer at a tasting at Bar Kaschk and finally want on a hydroplane tour that took them all the way to Potsdam.
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Barcelona (17.08.15) The crew discovered the very best xuros in town: you will find them in the friendly family atmosphere of »Xurreria Granja Viader «. Oh the colors of Barcelona! The team took the chance to dive deep into them and the Catalan culture and its tasty treats at the Gràcia-Festival in the streets of the Spanish metropolis.
Reykjavik (03.09.15) Capturing the Icelandic spirit entails a bath in one of the countries many hot springs, a cross-country quad tour and a visit to the »Gullfoss « waterfall in all of which you can join the team digitally on this their last stop of the tour in the North Atlantic.
Rome (28.08.15) The eternal city revealed the secrets of ots best coffee place to Mia and the team: it’s the small »Saint’ Eustachio Il Caffé «
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#IZDDW through Mia's eyes Start-up
At lusovu in Lisbon I was able to experience how the topic of »augmented reality« has matured from something people are just toying around with to a useful tool for people with communication disabilities; that was thoroughly fascinating and captivating. These kinds of developments help create a future worth living in and for even for those who may have thought all hope was lost. SISTER-MAG.COM
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Delicacy
The simple but yet so brilliantly delicious apple cake with whipped cream in Amsterdam is something I enjoy recalling. I think it’s about time I had tried my own hand on a »typically Dutch« apple cake, don’t you think??!
Inspiration I took the #izddw hashtag - that we had made from trendy cork by a laser cutter – home with me. Apart from that, I am more about taking along non-materialistic things, like the idea that even a super weird sounding vision can come true if you believe in it and work for it!
To me progress is believing in the impossible and to be a daring thinker as well as a maker! ‹‹ Tech-Gadget
››
I’m a big fan of home entertainment products such as »Chromecast« which lets you stream content from your laptop on your TV. I also like wireless speakers and headphones – anything wireless is a safe bet to tickle my fancy. ;)
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THE GIGABIT AGE ››
I’ll show you the world (of tomorrow) ‹‹
This year’s tour promises to be another high speed adventure and Vodafone is definitely planning ahead, intent on sowing us the world of tomorrow they have put the discovery of new technological innovation on the agenda and will stream the teams adventures live in HD from all cities using their 4G | LTE net. Mia and the team will dive deep into the world of technology and let us share in a truly
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digital cultural experience. Mia will visit start-ups and entrepreneurs in Copenhagen, London and Lisbon, while Thies will report live from Amsterdam and Madrid. Mia and Thies will look into the future and show us the technological possibilities awaiting us there as well as those already here – there is far more to be seen than you think! #izddw
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CLICK HERE FOR THE TRAILER Printers, drones, autonomous ideas and visions that change cars, visual reality and dancing our world and how technology robots – all these are already part improves our quality of life – thank of the world we live in, the future you technology and giga speed! is now! Digital and technological Make sure you don’t miss the transformation has paved the next round of discoveries and way for all these developments. A technological marvels and mark tech-free live has become all but your calendar for the upcoming inconceivable. That’s why Mia and live stream on 19th July 2016 Thies will be travelling Europe as when Thies will broadcast his technological explorers and let final report from Dublin, followed their thoughts and ideas about the by on-tape material from Mia in future run free. They will seek out Lisbon! innovation and meet the people who make it happen in each of the six cities in an endeavor to find out more about the minds behind the ideas, about what progress means for each of us and how it affects our daily lives. Vodafone takes us on a trip to the world NEXT of tomorrow: We’ll learn LIVE-STREAM about the extraordinary 19.07.2016 SISTER-MAG.COM
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Co Hosts 2016 Kopenhagen SIMON ROSER Blogger uberding.net
London FLO ROSER Blogger uberding. net
Amsterdam MATHIAS WINKS Blogger whudat.de
Dublin BARTEK NIKODEMSKI Artist
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Lissabon JU Artist
Madrid SCHOWI RITTER Artist & DJ
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DESTINATION 2016
Copenhagen (31.05.16) Mia chatted to the young entrepreneurs behind GoBoat on a short tour of the Copenhagen waterways and then explored the beautoful city on land on one of the Larry vs. Harry convenient bikes. Amsterdam (21.06.16) In Amsterdam, the team paid a visit to Fab City in search of the famous Amsterdam founders‘ spirit and then out the Smartbike – to the test – and concluded that it is indeed extremely aptly named. London (06.06.16) At Pavegen , the team learned about the possibility to source warmth from the kinetic energy of our steps and thanks to Doppel and the modern technology behind it, Mia was able to find true relaxation in the bustling metropolis.
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Dublin (19.07.16)
Lisbon (09.06.16)
Dublin – the city of Guinness and home to James Joyce – has new technological impressions waiting for the Vodafone »I’ll show you the world«-team. And you get the chance to join them during their Live-Streams on July 19! So tune in and let the team take you on a virtual city tour. See you all in Dublin!
At Muzzley , in Lisbon, Mia was treated to a firsthand experience in smart living. And anyone who thought drones were an abovewater technology was put right at Aquatic Technologies whose drones have now mastered the art of exploring under the sea. Madrid (05.07.2016) Marta is a real »Madrilian«, as she calls herself and lover of the city – check out her letter to Madrid! She gave the #izddw team a tour of Spain’s capital starting at the historical Retiro-Park in the city’s east end. From there, the team continued to the Prado Medialab , that is all about hands-on discoveries, experiments and learning experiences – researching digital networks in multiple disciplines. Afterwards, the group got a glimpse into the work of Muwom , a company SISTER-MAG.COM
that is focused on storytelling through music. They learned more about the exciting project »The sound of emotions « that was created in a collaboration with Audi The last stop on the tour was the cultural centre La Casa Encendida where the team had the chance to talk to the founders of the Fundación Montemadrid . The Casa is all about creating a platform for the exchange of arts and education. The Vodafone team got to try this concept while talking to designer Virginia Vallejo, winner of the Samsung EGO Innovation project 2016.
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Aqua Beauty Talk with Jamina1404 When Jamina describes herself, she says that she has too many beauty products, thinks too much about new ones, and spends too much time on Youtube. Good for her, then, that she brings together all those passions on her own Youtube channel, Jamina1404, where she uploads make-up tutorials, weekly bits from her life, as well as her must-have shopping finds. We asked her six beauty questions all around water.
What do you think about beauty products with sea silt and seaweed? Did you ever try that? J. I haven’t tried those yet. But since I grew up in Northern Germany with the sea basically in front of my doorstep, I spent many summers covered in silt when the tides were low. That almost feels like an exclusive beauty treatment. But you made me curious about those seaweed and silt products, so I will check those out…
What’s your favourite moisturizing product? J. Right now I am a fan of the Snail Cream trend and feel super excited about actually using products with snail slime. It’s supposed to be full of nutrients and antioxidants and prevent fast skin aging. It’s a trend that I love and that moisturizes my skin 24/7. A product tip is also the Mizon Hyaluronic Acid 100 Serum.
product tip: Mizon Hyaluronic Acid 100 Serum SISTER-MAG.COM
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The best beauty product with sea salt?
Pool or Beach?
J. Due to neurodermatitis, my skin tends to be very sensitive to products with sea salt, but I love how fresh and regenerating body scrubs with sea salt and lime are. I recommend using them in small amounts and to follow up with a rich body oil.
J. Definitetly beach.
Mermaid or beach babe? J. Anything other than mermaid wouldn’t go with my previous answers, would it? :)
Which sea is your favourite?
Youtube-Channel Jamina1404
J. The North Sea is my home – I spent my childhood on the island Sylt – and have lived by that sea ever since.
Instagram @Jamina1404 facebook.com/Jamina1404 Snapchat: Jamina1404
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TEXT: Berit Müller PICS: STOP THE WATER WHILE USING ME
WORLDWIDE WATER PROTECTION PROJECTS CLEAN WATER FOR A HEALTHY LIFE Clean drinking water is a luxury in some parts of the world. Whether in South America, Africa or even Brandenburg, many initiatives and projects attempt to give people access to clean water, and in turn a healthy life, through various ideas and innovations. The issue of water isn’t necessarily a problem for us; we turn on the tap and can expect to have a steady supply of it. Most importantly, we SISTER-MAG.COM
can be sure that it’s clean. If we were to abstain from water for a day — not showering, using the toilet, drinking, washing our hands or the food we eat with it — we would quickly realize just how vital and precious it is. Unfortunately, not everyone on our planet can consider access to water a guarantee. There are many reasons why water is in short supply in some parts of the world. Often,
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climate conditions over which we have no control are to blame, but sometimes it is manmade problems that can have a devastating impact. Diverse ideas and projects have been implemented to ensure a sufficient supply of clean water, which is ultimately the foundation of a healthy life. For many, the dry regions of Africa are the first that come to mind when they think of water
shortages. Countless areas there have meanwhile been helped by innovative efforts to solve the problem. Hamburg-based natural cosmetics brand STOP THE WATER WHILE USING ME even carries the mission in their name. Its founders not only call for the conservation of water, but also involve themselves further by donating a portion of the company’s proceeds to water protection projects. One example
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CISTERN
MIST NET is the installation of countless fog nets in Tanzania in recent years, which are capable of filtering up to 1,000 litres of drinking water a day. The project also saw the construction of large tanks together with ped-world so that the water can be stored longterm for periods of drought. This ensures that people will have access to enough drinking water
even during extensive dry periods. Martin Wegelin is another ambitious pioneer whose invention is now present in many countries of the world. The Swiss engineer has made it his mission to bring clean drinking water to poor citizens; the U.N. estimates that over one billion people defecate in the open, within close proximity to water that they later need to
"water makes up about 71% of our earth's surface." SISTER-MAG.COM
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purifier uses a sophisticated ultrafilter membrane to filter water through pores that are just 0.02 microns in size, removing virtually all viruses, bacteria and protozoa. Founder and creator Mikkel Vestergaard already supplies many private households. Though the necessity and location lie primarily within
© Sodis
drink. There is a significant lack of funds and motivation to build pipelines, sanitary wells, or even toilets — something Wegelin’s idea looks to directly address. He has developed a relatively simple method — solar water disinfection Sodis — that kills bacteria and viruses in contaminated water. It works by putting dirty water in
SODIS
clear plastic bottles (up to two litres) and placing them in the blazing sun for at least six hours; the UV rays and heat completely kill the pathogens. Firma LifeStraw , meanwhile, has developed a highly elaborate water filter. The gravity-based
the outdoor and adventure realm, his company has a philanthropic aim. For every LifeStraw filter that is purchased, a student in a developing country will be given access to safe drinking water for an entire school year. LifeStraw Follow the Liters program,
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Š LifeStraw
"nearly 2.3 billion people don't have enough water right now." which was introduced in 2014, invests a portion of the proceeds from all LifeStraw product sales towards purchasing Lifestraw Community Cleaners, which are handed out to schools in developing countries. Sometimes
a
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name helps too — Reamonn singer Ray Garvey, together with several others, engages himself in the issue through his CLEARWATER initiative. The water protection project ensures that thousands of Ecuadorians are connected to a clean water
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1 out of 10 don't have access to clean drinking water right now
supply. Decades of oil and gas production in the country have caused significant damage to the environment, including the contamination of drinking water. Rainwater recovery systems and special filters are being used to remove the oil and heavy metals so that the purified water can once again guarantee a healthy life for the inhabitants who depend on it.
water is often contaminated by waste from cleaning dishes and animals or sewage disposal. It is nevertheless consumed out of necessity, which results in the contracting of diseases. As the rainforest continues to disappear, so does the network of roots in the ground that play a key role in water storage and filtering. This is where OroVerde’s work, in collaboration with Guatemalan partner organization Defensores de la Naturaleza , comes in. Their various projects restore forests in water catchments areas, build wells, develop water supply systems and implement environment education programs
The ORO VERDE foundation is responsible for a variety of projects in areas of Central and South America that have been affected by deforestation. Dynamic measures are being taken to protect the water and ensure a long-term supply reaches small, isolated communities. The easily accessible surface 219
4 out of 10
won't have access to clean drinking water in 2050
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Drop for Change Clean drinking water for schools in KENIA
DROP FOR CHANGE
SAUBERES TRINKWASSER FÃœR KENIAS SCHULEN
LIFESTRAWS WATER FILTER, WASSERFILTER, DIE WHICH FILTER TO 99% BIS ZU 99,99 %UP DER OF ALL BACTERIA, VIRUSES BAKTERIEN, VIREN AND PARASITES
GOOD WATER PROJECTS
UND PARASITEN FILTERN
NEW WATER PROJECT NEUES WASSERPROJEKT IN KENIA IN KENIA
12 LITER DRINKING WATER TRINKWASSER PER HOUR
PRO STUNDE
LIF
EST
RAW
32 HUGE WATER FILTER GROSSE WASSERFILTER ARE BEINGFINANZIERT PURCHASED WERDEN
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2400 STUDENTS ARE SCHÜLER WERDEN BEING REACHED ERREICHT
AFRIKA
6
SCHOOLS ARE SCHULEN WERDEN BEING EQUIPPED
KENIA
AUSGESTATTET
3,2 MIO. LITER
DRINKING WATER FOR KENIA TRINKWASSER FÜR KENIA
P A € SO
10% VON JEDER STÜCKSEIFE OF EACH PIECE OF SOUP ARE ADDITIONALLY FLIESSEN IN DAS PROJEKT
CONTRIBUTING TO THE PROJECT
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"water sorrounds us everyday so that you take it for granted and quickly forget about it ‌" to guarantee a long-term improvement in living conditions.
built. These measures prevent
Water protection also happens in our very own backyard — not out of necessity for safe drinking water, of course, but rather because water is the primary protective habitat of animals. The UNESCO-Kommission , for example, is responsible for various water projects in Brandenburg, MecklenburgVorpommern and the Saarland together with Volvic . Floodplains were formed in biosphere reserves, lakes revitalized and new dams
surrounding agricultural land to
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unfiltered
water
from
the
flow into lakes and streams, and control floods. They also secure the habitat of endangered species and preserve the ecosystem. Water is so omnipresent in our lives that we often forget just how much of a privilege it is. Those who are interested in engaging in clean water preservation can find many different projects that are doing incredible work around the world and are in constant need of support.
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Interview with …
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KATJA GÖDKE © Katja Gödke
First of all, tell us something about yourself. What’s your name, where are you from and what is your responsibility at the Warnow water and sewage association? My name is Katja Gödke, I’m 51 years old, married and have an adult daughter. As a studied economist, I’ve been working in the water management of the Warnow water and sewage association since 1994 – for 10 years, I’ve been conducting the business of the association. The Warnow Association is responsible for the drinking water supply and the sewage disposal of about 260,000 inhabitants of the Hanseatic city of Rostock and its surrounding areas. In Germany, my sector is part of the public service and therefore a communal task. The Warnow Association decides on the development of the water management infrastructure, on investments and reconstructions, on prices and fees, among others. My responsibility is to initialize these decisions in terms of their content and to implement them after the resolution. Next to my own team with 16 members, I work with a private service provider that completes all operative tasks on behalf of the Warnow Association. What is the first task waiting for you in the waterworks every day? Da der Warnow-Verband nicht nur Since the Warnow Association is not only a
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drinking water supplier but also a sewage disposer, my office is not located in the waterworks but in the central treatment plant in Rostock. My workday starts with the processing of a stack of mail folders. A big cup of white coffee helps me doing that. What does water mean to you? For me, water is primarily the most important food whose value only becomes aware when it’s not available in a sufficient quantity or quality. Furthermore, water determines my working life. And finally, we don’t live by the sea for nothing. Watching the wide horizon with 80 % sky and 20 % sea is tremendously relaxing. Still water or sparkling water? The best of both worlds: Medium. The most beautiful water spring you ever visited? To be honest, I can’t remember if I ever visited a water spring. But I’m always impressed by our waterworks in Rostock. Here, the water of the river Warnow is elaborately processed into drinking water. That’s unique in Germany. The biggest water myth? Mineral water is healthier than tap water….
SISTERMAG 25 | 07 / 2016
TEXT: Berit Müller PICS: STOP THE WATER WHILE USING ME
A GLOBAL CALL TO ACTION
BERIT MÜLLER
Berit Müller is co-founder of the fashion blog modeopfer110. de and the lifestyle magazine shop.the-shopazine.de . The studied fashion designer lives with her family in Berlin and writes about fashion and her everyday life between kids, carrer and chaos. SISTER-MAG.COM
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T
he mission is emblazoned across its label. Hamburgbased natural cosmetics brand STOP THE WATER WHILE USING ME calls not only for water conservation through its apt name, but also supports safe drinking water projects in Africa.
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g
Germany isn’t particularly
Hamburg-based natural cosmetics
known among countries that
brand STOP THE WATER WHILE
waste the most water. But who
USING ME bears its call to action
hasn’t spent time thinking about
in striking fashion on the label. It’s
those few extra leisurely minutes
a reminder that we should always
in the shower every morning,
consider water conservation as
leaving the water running while
part of our daily routine.
brushing their teeth or washing
Managing
dishes as the tap flows? We accept
Knust was essentially born into
having daily access to clean water
the world of responsible resource
as a right, though it should be
management. Growing up in a
considered very differently: as a
hippie commune in idyllic, rural
privilege.
northern
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Director
Germany,
Kaya-Line
she
now
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KAYA-LINE KNUST spreads her message globally. The cosmetics line is available in shops around the world, and is offered in hotels from New York to Hong Kong. The initiative is
international
importantly,
and,
simple
most
to
apply,
urging people to be conscious with their consumption — especially in countries affected by water scarcity and drought. It’s not just the packaging that promotes
something
positive,
however; its content is equally focused on sustainability. The products consist of 100% natural, high-quality ingredients, and are free of synthetic fragrances, colours, preservatives, silicone, paraffin and other mineral oilbased materials. Citrus fruits from a family business in Portugal are used for hand soaps, shower gel, conditioner, body lotion, hand balm and toothpaste, for example, and all essential oils are derived from organic plantations.
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click on the pics to get to the online shop!
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GOOD WATER PROJECT
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STOP THE WATER WHILE USING ME products are also 100% biodegradable and thus ensure a natural water cycle.
nets over the past several years.
It’s not just about fulfilling the mission in your own household, either. By using these natural cosmetics, you’re also contributing to the protection of drinking water around the world.
passes into tanks where it can be
A part of the proceeds from the sale of products goes directly towards international projects for water protection and the development of safe drinking water. In Tanzania, for example, the funds have been used to finance the construction of fog
process.
The nets fetch moisture in the air from fog passes and condense the water into pipes, which then stored. This method can “harvest” up to 1,000 litres of water a day. It can be used as drinking water or preserved for times of drought without any additional filtering The
sustainable
mission
has
spread beyond the borders of Hamburg to touch all corners of the world, its already successful tracks are just the beginning of a much larger movement.
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S TA R T UP SP OT L IGH T SHUYAO TEEKULTUR BUISNESS
BASE FOUNDER
Teekultur Düsseldorf NicolaBaumgartner
LOGO
www.shuyao.de INTRODUCTION
My name is Nicola, and 10 years ago I founded »shuyao Teekultur« inspired by 5000 years of Far Eastern wisdom and tea I drank on my travels through China. Discovered by monks as a potion, the tea is revered as a ritual beverage at the emperor's court and an integral part of everyday life in the Far East to this day. SPECI A LTIE S A BOU T THE PRODUCTS
We only sell graded quality tea leaves and teas made from 100% natural ingredients, which SISTER-MAG.COM
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develop their full flavour and effect through the course of several infusions – just as it had been recorded as early as the 8th century by tea master LuYu. This process is also at the basis of our tea-to-go concept, which involves our proprietary mobile tea maker that infuses our teas up to five times. All of our packaging is bio-degradable and made from recycled materials. We produce products »Made in Germany« and work in inclusive teams.
masters applying their wisdom
INSPIR ATION
people in the West could definitely
During my gap year I set out to discover the very soul of Asia and I found it in its tea culture: from a luxury good served in tea houses to a ceremonial good celebrated in calligraphy and poetry; from tea
in tea gardens to its applications as a potion in traditional Chinese medicine. And, of course, as the number one thirst quencher of modern day taxi drivers who take their infusions on their tours in re-purposed Nutella jars. Tea is nutrition for the body, the mind, and the soul. A cup of tea is your escape from the stressful bustle of everyday life; it allows you to focus, relax, and be with yourself in the here and now. I thought the do with a bit of that and, voilà, in 2006 the shuyao tea lounge on KÖ, Dusseldorf's famous shopping mile, opened its doors. It’s a place where you can come to leave your everyday life behind.
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TEAM
We’re a team of around 25 colleagues who develop new ideas and products. These are then produced »Made in Germany« and manually assembled for distribution to our clients via our own online shop as well as retail partners. FACEBOOK
INSTAGR AM
shuyao fernöstliche teekultur @shuyao_ teekultur
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WORKDAY
Production, as well as logistics and shipping, start their work at 6:30 a.m. We’re available on all on- and offline channels for all of our customers from 9:00 234
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a.m. Customer agents rotate as we offer both shift work and job sharing. When the early birds in production and logistics start to go home in the early afternoon, the creative and administrative minds get their second wind. We moved to a wonderful rear courtyard space a while back and since then have taken to having after-work drinks in our very own shuyao »beer garden.« SPECIAL RITUALS
We have soup day! Every first Tuesday of the months, we all have lunch together to catch up and exchange information. This can be a pretty noisy event – despite the fact that we literally speak with our hands and feet since many team members are deaf-mute.
five times over the course of a day, we average about 240 litres per person. FAVORITE TEA VARIET Y
I like black tea with aniseed to get going in the morning, or Earl Grey. When it’s hot I drink green and white tea in order to not make myself sweat anymore than I already do. In the early evening of a day that turned out to be longer than expected, I like to turn to PuErh to restore some physical fitness. I always try out new kinds of ingredients from all over the world in search of inspiration for new tea compositions. WHAT IS MOST IMPORTANT FOR YOU ABOUT YOUR PRODUCTS?
1. It has to be fun (both to drink, i.e. great taste, and to look at), 2. It has to fit into your day (a real treat, but simple),
HOW MUCH TEA DO YOU ACTUA LLY DRINK?
Adding up what each of us consume every working day, we rack up around 720g per year, which is far more than the German average of 250g. That's well behind the Irish and their 3 kilos at the number one spot. Since we re-infuse our tea up to
3. It has to combine taste and sustainability.
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DESIGN
My very creative friends Monika and Richard, the owners of Design Studio Uppig/Amsterdam, have supported shuyao in this area since its inception and are, in fact, co-founders. INSPIR ATION / IDE A S
From our customers: »It would be so nice if I could just take the tea pot to the office – for subsequent infusions.« This is what inspired the development of the mobile tea maker, a tea cup and pot in one. On our travels, a handmade wallpaper from SISTER-MAG.COM
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China in a store window in Paris was the inspiration for our 2016 advent calendar. By coincidence: »I would like to see the carrot in the tea« – that’s how our veggie teas were born. HOW DO YOU TEST YOUR L ATEST CRE ATIONS?
In
blind tastings without information about the ingredients or price. Due to the amount of artificial flavour boosters and industrially processed foods we consume, we have to refamiliarize ourselves with the natural range of pure flavours. Also, many ingredients develop a
range of different flavours through the course of several infusions. I mean, who knows what hop tastes like in fresh tea? Once a new composition is released from my witch’s kitchen, the entire team has to step up. After them it’s our family and friends. And then our fans. Blind tasting all! AIMS
To take the idea of »Tea your mind« beyond Germany, Austria, and Switzerland.
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WEBSITE
www.shuyao.de SISTERMAG 25 | 07 / 2016
RECIPES & STYLING by Audrey Cosson SISTER-MAG.COM
PHOTOS by Claudia Gรถdke 238
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SE ASA LT
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S
E A S A LT
K itchen
Fleur de Sel, Flor de Sal and the grey Sel Gris – sea salt has many names and they all show us that the sea and our bodies have more in common than one might think: The 84 elements of sea salt – like sodium and magnesium – can all be found in the human system as well. Thanks to that, sea salt is super healthy and good for us as well as delicious when used in the right dishes. We want to show you how colourful, delicious and all-purpose sea salt can be! Therefore our food photographer Claudia Gödke, who many of you might know from previous sisterMAG issues, teamed up with French food stylist Audrey Cosson to create some stunning pictures, that will make your mouth water immediately. Have fun!
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CHILI SALT RED WINE SALT
SMOKED SALT
S
Handmade S E A S A LT
Mix 1 tbsp sea salt of your choice with 1 tsp flavour (spice, grated fruit, dried fruit, etc…)
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LAVENDER SALT
TRUFFLE SALT
RHUBARB SALT
WASABI AND BLACK SESAME SALT
ORANGE SALT
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BEETROOTS SLOWLY BAKED IN ORANGE SALT CRUST 4 medium beetroots, with the skin 2 kg coarse sea salt 3 non-treated, organic oranges
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1. Preheat the oven to 160°C. 2. Clean and dry the oranges. Using a fine grater, grate the oranges until only the white pith remain over the fruit. 3. Mix the zest with the salt and place half of it in a baking tray, place the beetroots on top of it and cover with the remaining salt. Pour a little bit of water on it and roast for 1 hour if you like firm beetroots, or 1 hour 30 minutes for more tender beetroots. When the beetroots are cooked, break the salt crust and remove the beetroots. Rinse them, remove the skin and simply eat with butter and pepper.
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MINESTRONE WITH GRATED CHILI-SALT-EGG YOLKS
FOR THE CHILI SEA SALT
1. Start preparing the cured egg yolks
CURED EGG YOLKS
4 days ahead. Mix together the sea salt,
500g coarse sea salt
sugar and chili flakes. Evenly spread
250g caster sugar
out half of the mixture in a baking
1 tbsp chili flakes 4 egg yolks
tray. With the back of a spoon, create 4 depressions in the salt and gently place each egg yolk into a depression. Carefully cover the egg yolks with the rest of the salt mixture, tightly wrap the tray with plastic and leave to cure for 4 days.
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FOR THE BROTH
2. After 4 days, remove the egg yolks
1 onion, peeled and finely chopped
from the salt, they should be hard.
1 garlic clove, peeled and finely chopped
Brush off the salt from the egg yolks, carefully rinse them under water and dry them with paper towels. These cured eggs keep a few days in an
2 carrots, peeled and diced
airtight container placed in the fridge.
1 stick of celery, finely sliced
oil in a pan and add the onion. When
2 thyme branches
clove. Cook for 2 minutes then add the
2 bay leaves
3. To make the broth, heat 1 tbsp olive the onion is lightly golden, add 1 garlic carrots and celery. Cook for 3 minutes, stirring then add 1.5 litre water. Add
4 cloves
salt, pepper, thyme, bay leaves, cloves
150g shelled peas
and bring to a boil. Gently cook for 45
150g cooked chickpeas 1 bunch wild asparagus sea salt & pepper FOR THE PESTO
2 bunches basil + extra to serve 10g pine nuts 1 garlic clove, peeled and finely chopped
minutes over low heat.
4. To make the pesto, place all the ingredients in a food processor until roughly chopped. Add extra olive oil if necessary.
5. Five minutes before the broth is ready, add the peas, asparagus and chickpeas and cook for 5 minutes. Divide into plates, top with extra basil leaves and grate cured egg yolks over to serve.
50g freshly grated parmesan 20cl olive oil + some for the pan
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ROSEMARY AND LEMON SALTED ICE CREAM WITH BLUEBERRIES 50cl milk (3,5%) the rind of 1 non-treated, organic lemon 6 egg yolks 175g caster sugar 1 tsp fleur de sel 4 branches of rosemary blueberries, to serve
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1. Heat the milk and lemon rind in a small pan, bring to a simmer. Remove from heat and cover for 15 minutes. In a bowl, whisk together the egg yolks, sugar and salt. Pour over the filtered milk while whisking, then pour into the pan and put back on low heat. Cook without boiling for about 8 minutes, while stirring with a wooden fork. The mixture is ready when it starts to thicken and when a finger swiped across the back of the spoon leaves a clean line. Let cool completely before straining into ice cream maker and churn according to manufacturer’s instructions. Transfer ice cream into a tray and let chill in freezer for at least 6 hours before serving topped with blueberries.
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MINI SMOKED SALTED CARAMEL PAVLOVAS WITH HONEY ROASTED NECTARINES
240g sugar
1 tbsp smoked salt
4 egg whites 100g caster sugar
8 nectarines, halved and stone removed
10cl pouring cream
50g pistachios, crushed
15g sea salt butter, diced
4 tbsp honey
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1. Preheat the oven to 150°C. 2. Heat the cream in a small pan. Place the sugar and 30g water into another small pan on medium heat without touching. When the caramel starts to get brown, remove from the heat and add the hot cream, whisking to combine. Add the butter and whisk until combined.
3. Beat the egg whites until stiff peaks form, gradually add the sugar, one teaspoon at a time. When all the sugar has been added, keep beating for 5 minutes or until the merging is stiff and shiny. Scoop out in rounds onto a baking sheets lined with parchment. Add 1 tsp caramel on top of each meringue and swirl it with a toothpick. Sprinkle each meringue with smoked salt and bake for 1 hour or until the meringues are dry on the outside. Let cool completely.
4. Increase the oven temperature to 180°C. Line a baking sheet with parchment and place the nectarines. Pour the honey and crushed pistachios over them and bake for 20 to 30 minutes. Serve the meringues toped with the honey-roasted nectarines, with the extra caramel on the side.
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SALTED WHISKEY DARK CHOCOLATE TART
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ALMOND TART WITH CHOCOLATE FILLING 1. Preheat the oven to 150°C.
FOR THE PASTRY
60g unsalted butter + extra for the tin 55g icing sugar 1 egg 150g flour 20g almond meal 1 pinch of salt FOR THE SALTED WHISKEY GANACHE
30cl pouring cream 300g dark chocolate, finely chopped flaked sea salt 3cl whiskey
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2. To make the pastry, mix diced butter and icing sugar in a bowl. Add the egg and mix. Add flour, almond meal, salt and mix until the dough just comes together with a wooden spoon. Turn onto a lightly floured surface and roll the pastry out. Line a lightly greased, round, loose-bottomed tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes before baking for 20 minutes or until golden. Set aside to cool. 3. To make the ganache, bring the cream to a simmer in a small pan and pour onto the chopped chocolate in a bowl. Gently stir until melted and smooth with a wooden spoon. Add the whiskey and salt to your taste and allow to cool for 10 minutes. Pour onto the tart shell and refrigerate for 2 hours before serving.
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S TA R T UP SP OT L IGH T SO GUSH BRANCH
HEAD QUARTERS FOUNDERS
www.sogush.com
Design Berlin Olivia & Susanne
LOGO
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INTRODUCTION
SO | GUSH was founded, 2014. We, Susanne (34) and Olivia (32), create creative concepts for the textile/ fashion and lifestyle industry. We develop creative concepts for the textile/fashion and lifestyle industry. This includes trend and colour concepts, as well as the preparation for collections and the creative realisation of the sales cards of textile suppliers. Our main customers come from the “trimmings” section of the clothing industry. They produce the so-called components; i.e. everything an item of 260
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clothing consists of, except for the outer fabric: buttons, ribbons, waistband lining etc. We develop design briefings for brands as well. In addition, we recently started so|mingle, an event series that is all about a creative gettogether. People from different creative sectors talk about their careers. Also, experts who work in the industry offer tips and advice on entering the job market. INSPIR ATION
We both studied clothing technology and met in our first job at HUGO BOSS AG, where we worked in sales and in quality management, respectively.
Alongside our other activities in creative management we were accountable for the product development of the components (all the small items on pieces of clothing that are not outer fabric – like buttons, ribbons, metal pieces, lining fabric etc.). We travelled to textile fairs in Munich, Milan and Paris together and dreamed of starting something on our own. After working for Dorothee Schumacher and Tommy Hilfiger over six years, we both quit our jobs and took the step into self-employment. Previously, we always worked with the producers of the components
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FACEBOOK INSTAGR AM
SO GUSH so_gush
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because we developed all products with them. We realised that products, mostly those that are made in Germany or Italy, are technically elaborate but lack in presentation. That’s where we wanted to go into action and help the producers with the creative and aesthetic realisation of their products and their presentation. Thanks to our previous jobs, the network was already there; this was our starting capital. Now we develop creative waistband lining collections, trend and colour concepts for fashion labels or whole button collections.
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NAME
On the one hand, SO stands for Susanne and Olivia, on the other hand it stands for the reinforcement – so much; GUSH is a word that we found after a long search and that stands for ‘spraying’, ‘sluicing’ – referring to creativity. FOUNDERS CAREER
Initially, Olivia worked in the components purchasing department at HUGO BOSS; then in the creative management at BOSS Selection; then in the product development for shoes and accessories at Dorothee Schumacher in Mannheim; most recently, she developed components for Tommy Hilfiger Tailored in Amsterdam. Susanne also was employed by
HUGO BOSS and worked there in quality management; then in creative management at BOSS Black Man; then as Team manager for components at Tommy Hilfiger. FINANCE
We are completely self-financed which means that we often put the money we earn into new investments like research trips, fairs, seminars etc. Since we deliberately changed from permanent employment to being self-employed, we didn’t get any state support. DEVELOPMENT
On the one hand, it went relatively fast but on the other hand, we sometimes had the feeling that we never would be “finished”. It took us around 6 months to be active online with our website and to get the first orders.
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TARGET AUDIENCE
The target group for our creative concepts consists of all companies that want to beautify their products. They operate in the textile and fashion industry. COMPETITORS
FACEBOOK INSTAGR AM
SO GUSH so_gush
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We honestly didn’t find any competitors in the area of components yet. Of course, there are many agencies and graphic design offices in the field of trends and trend briefings that publish books about it. They are some kind of competitors. 264
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TEAM
There are still just the two of us, and we do everything by ourselves. But our vision is to hire trainees, maybe for projects, since we have already gotten many requests in this regard. Preferably in the field of graphic design. WHERE DO YOU SEE YOURSELVES IN FIVE YE ARS?
Ideally, we will still develop our creative concepts. We would like to publish trend books that refer to trends for components and their possible application.
And we would like to expand our event series so|mingle in order to bring more people together and to support networks. STAPLE FOOD IN THE STARTUP PHASE?
Certainly good coffee variants and forms.
in
all
SOFTWARE USED
Adobe Illustrator and our FTP server ;)
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WEBSITE
www.sogush.com SISTERMAG 25 | 07 / 2016
illustration: designedbyalice
d
e
s
i
r
e
Sea TEXT: NICOLE HEY
PHOTOS: DIANA PATIENT
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The sea — a place of yearning far beyond reality — capturing our imagination and inviting us to pause, time and time again.
"There's nothing to be improved, nothing could be better just you, here and now, and the day at the sea" The Fantastic Four wasn’t the only one inspired by the sea, it is a common topic in many of the fairy tales, legends and myths in which we like to lose ourselves. So let’s dive right into the hydrophilic periphery full of adventures, symbolism and mysticism. 269
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isl an d s
Somewhere in the middle of nowhere surrounded by the sea.
– Home of Peter Pan. An island of eternal childhood full of possibilities and with endless room for the most beautiful of dreams. A true place of yearning. If it weren’t for Captain Hook... (read the story for free here: www.peter-pan.eu ) NEVERLAND
– A former naval power, the island sank into the ocean after an unsuccessful attack on Athens. The Atlanteans insatiable greed for power and riches had infuriated the gods and Atlantis fell out of favour with them. AT L A N T I S
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– Unlike necks, water nymphs are benevolent towards humans. They can be represented as hybrids but may also take human form or that of other water animals.
C R EATUES
W AT E R N Y M P H S
Beautifully creepy or creepily beautiful?
(Neptune) – One of the twelve Olympian deities and God of the Sea. Having defeated their father Cronus, the world was divided between the siblings, Zeus was given the sky, Hades the underworld and Poseidon the sea. He was married to Amphitrite, also a Goddess of the Sea. He fathered children with the mortal woman Cleito whose parents were native Atlanteans. The island Atlantis was named for their first born son Atlas, as was (if we are to believe Plato) the Atlantic Ocean.
– These hybrids of humans and fish are very vulnerable and in need of protection, ideally by a human husband whose true love can »release« them.
– In German mythology, necks were a type of river mermaid. These seductive hybrids with the lower body of a fish would lure seafarers, and men in general, down into the water. They represent danger, harm and death.
– The modern Loch Ness myth is the water-dwelling equivalent to Bigfoot or the Yeti and definitely worth a trip to Scotland. ;)
POSEIDON
NECKS
MERMAIDS
– Mermen are the male equivalent to necks, water nymphs and mermaids. They belong to the family of nature spirits and elves, live in salt water and are generally benevolent. There are notable exceptions though, like the Icelandic version, marmennill, who are related to mermaids and can tell the future. MERMEN
NESSI
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E N C O U NTERS
Everything will be different or as it was , but better. – By Hans Christian Andersen. Excerpt from the final chapter of the fairy tale: »A mermaid has not an immortal soul, nor can she obtain one unless she wins the love of a human being. On the power of another hangs her eternal destiny. But the daughters of the air, although they do not possess an immortal soul, can, by their good deeds, procure one for themselves. We fly to warm countries, and cool the sultry air that destroys mankind with the pestilence. We carry the perfume of the flowers to spread health and restoration. After we have striven for three hundred years to all the good in our power, we receive an immortal soul and take part in the happiness of mankind. You, poor little mermaid, have tried THE LITTLE MERMAID
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with your whole heart to do as we are doing; you have suffered and endured and raised yourself to the spirit-world by your good deeds; and now, by striving for three hundred years in the same way, you may obtain an immortal soul.«
(source: http://bit.ly/29q1Xkv)
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THE FISHERMAN AND HIS WIFE
– One of the Brothers Grimm’s most beautiful fairytales. »Mandje! Mandje! Timpe Te! Flounder, flounder, in the sea!
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»Oh,« he said "»she wants to become like god.« »Go home. She is sitting in her filthy shack again.« And they are sitting there even today.
(source: http://bit.ly/29hupHH)
My wife, my wife Ilsebill, Wants not, wants not, what I will.« With this chorus the fisherman summons the flounder which he had released back into the sea in the past. Reluctantly the fisherman relays his wife Ilsebill’s wishes. After the flounder has made her king then emperor and even pope she makes her final wish: »What does she want then?« said the flounder.
If you like both illustrations and fairy tales you will enjoy »Song Of The Sea « a truly enchanting animated film. Its main character, a six-year-old girl named Saoirse, is a selkie — she takes human form on dry land and that of a seal when in water. Based on Irish folklore, the film received European Film Award for Best Animated Feature Film in 2015 and was nominated for an Academy Award.
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a s a y a d e n O Mermaid Fairy tale author Hans Christian Andersen, Walt-Disney & Co. made us dream about them and now our dreams are finally coming true: Become a mermaid for real! Have you always wanted to graduate to a mermaid existence and imagined yourself gracefully floating through the waves? No problem! Courses and workshops all over Germany are now teaching you exactly that.
BERLINERBAEDER MERMAIDING MERMAIDACADEMY PHILIPPINE MERMAIDSWIMMING ACADEMY AQUAMERMAID
Want to feel like a mermaid above water as well? Then make sure you don’t miss our mermaid gadgets, as the sea look is a big trend this summer. Splish, splash – have fun!
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INTERVIEW WITH A MERMAID
Finding a real mermaid in the deep waves of the sea isn’t as easy as it sounds. Anyway, we managed to find a part-time mermaid and to even talk to her!
Most of the time, Bea is a student attending medical school but for her part-time job, she becomes a mermaid. Whenever she has the chance, she lives under water. All she needs to do is to put on her (almost 24lb!!) tail to transform into the magical mermaid »Ralari« who can be hired for events and workshops (www.meerjungfrau-zu-vermieten.de
)
It took Bea almost two years to prepare for her underwater existence doing research, saving money and crafting. But now her look and performance are complete! We asked Bea, alias Ralari, three important questions about life as a mermaid: 275
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To you, what is the most fascinating part about being a mermaid? »I am most amazed about children’s responses when they meet me as a mermaid — I experience everything from total shock to spontaneous hugs and love declarations! I also have a passion for swimming: being able to gracefully float through water, the speed and depth you can reach with a mermaid tail. I think the dream of being a mermaid is something that stuck with every girl since watching Ariel as a child.«
and sound and feeling totally weightless. But unfortunately, enjoying this isn’t possible for us humans without the right tools. In general, I wouldn’t want to miss my time under or above water.«
Mermaids: make-believe or reality? »Reality of course! Such big parts of the ocean haven’t been explored yet and there have been tons of mermaid sightings all over the world for centuries — so some of them must be true. ;-)«
What do you prefer: being under or above water? »If I could breathe under water and see clearly without my glasses, this would be an easy question to answer. I love being under water, forgetting about everything going on around me, experiencing the change of light
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Flamingo Depot
Mussel airmattress Urban Outfitters Mermaid Shampoo Niche Bauty
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Mermaid Perfume Niche Beauty
Mermaid vibes UNDER
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Mermaid Fin Nordstrom
Bottle opener Asos
Flipper blanket Needmystyle
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Mermaid-Martini Bag Asos
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Mussel bikini Tourtownbeach
Pillow Society6
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Basketchair Soane 280
Mussel picture Depot
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i need vitamin sea Mussel airmattress PuccaPucca
Pullover Etsy
Octopus tea light Antropologie
Mermaid Haircare Captain Blankenship
Mermaid - buttons Etsy
Tape Etsy
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Make-up bag
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Photos (Underwater): Christina Sandrock Photos (Products): Zoë Noble Text: Theresa Neubauer , Luisa Sancelean Model: Verena Dress: Manja Medilek
l a m r e th r e t w FROM DEEP BELOW THE FRENCH VOLCANOES
VICHY has been our partner and a valued companion through the issues since sisterMAG N°10., so of course they were bound to occupy a special place in this »water issue«. We once again dove deep into both the subject and the water itself; yes, we actually did a special VICHY underwater photoshoot and you can take a look behind the scenes of this endeavour here. But we’re also going deep where other aspects are concerned: We will follow the path of the thermal water from deep below the volcano up to the VICHY springs. Last but not least, we will introduce you to a line that happens to be an absolute sisterMAG editorial team favourite: AQUALIA THERMAL.
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WHERE IT BEGINS. A THOUSAND YEAR JOURNEY THROUGH THE VOLCANOES OF THE AUVERGNE 1/ Rain unser falls on the lands of the Bereits seit sisterMAG N°10 begleitet Partner Auvergne region, a nature VICHY uns durch die Ausgaben von sisterMAG. Dass er preserve in Central with numerous in unserer »Wasserausgabe« deshalb einen France besonders volcanoes. prominenten Platz bekommen musste, war uns allen klar. Wir sind deshalb tief eingetaucht – ins Thema und in Wasser selbst, denn für VICHY realisierten wir makes ein its laborious 2/ Rainwater echtes Unterwasser-Shooting. Ein paar way Blicke hinterthe diebarely permeable through Kulissen könnt ihr HIER werfen. ground of the crystalline massif. An die Ursprünge gehen wir auch in anderen Teilen des Features. Wir verfolgen den Weg des Thermalwassers aus 3/ Thanks to the unique geological den Vulkanan bis zur VICHY-Quelle. Zu guter Letzt stellen conditions (i.e. crevices) the water does wir euch eine Linie vor, die zum Favorit der sisterMAGeventually manage to permeate the cooled Redaktion avanciert ist: AQUALIA THERMAL. layers of magma. 4/ The deeper the water progresses, the warmer it gets, with temperatures increasing by ~3-4°C for every 100 meters. 5/ The heated and carbon dioxide-enriched water now reacts with the minerals it passes on its way to dissolving them. This is how VICHY thermal water is enriched with highly-concentrated (5.2 g/l) minerals over centuries.
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8/ After a few weeks, the thermal water reaches the surface where it is sourced by VICHY right at the thermal springs. 7/ The hydrostatic pressure exerted by the carbon dioxide makes the water rise quickly back to the surface. The composition and ingredients of VICHY thermal water remain unchanged on its ascent. 6/ The thermal water reaches the deepest point of its thousand year+ journey at -4000m. Its temperature has now increased to 140°C and it is intensely enriched with both carbon dioxide and rare, essential minerals. 285
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ITS 5.2 GRAMS OF MINERALS MAKE VICHY THEMAL WATER ONE OF THE MOST HIGHLY ENRICHED MINERAL WATERS
ALONG THE WAY
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[Li]
RARE MINERALS [B]
[S]
[Fe]
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[HCO3–] [NH4+]
[Ca] [Sr]
[Mg] [Si]
[Mn] [K]
[F]
[PO43–]
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Minerals play a key role in keeping your skin balanced. Essential benefits for your skin: ― ― And its metabolism: They contribute to the composition of enzymes and hormones. ― ― And its structure: They are essential building blocks of certain tissues. ― ― And its function: They help maintain your body’s acid-alkaline balance and thereby keep your skin intact. Plus: There are many minerals the body cannot synthesize on its own, which need to be supplied externally.
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The water circulates underground in a crystalline base of volcanic rock. The rocks in which it circulates consist of hardened magma and were created 380 million years ago when the Massif Central was formed. The dissolved components brought to the surface by the thermal water therefore have the same age.
KEY PROPERTIES
VICHY thermal water contains 15 rare minerals at an overall concentration of 5,2 g/l and at a variety rarely paralleled anywhere else in the world. VICHY thermal water is 100% pure and natural. VICHY thermal water springs to the surface at a temperature of 27.8° C.
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P H OTOS: Cris Santos (for sisterMAG 13)
1/ Rain falls on the lands of the Auvergne region, a nature preserve in Central France with numerous volcanoes.
Safe passage: The thermal water is transported in containers made of stainless steel. Quality assurance: Every single container goes through quality assurance processes with no less than five different criteria when it arrives at the plant (look, smell, purity, pH level, conductivity)
VICHY thermal water is not exposed to daylight until its first contact with your skin. Fresh water will be stored for up to seven days.
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WHY AQUALIA THERMAL? Over the course of the day, certain areas of your face will dry out more than others, causing your complexion to look visibly tired. VICHY thermal water is infused with carrageen, an energy-providing sugar; it is extracted from red algae and has film forming properties, which help keep the skin’s water supply steady all through the day – leaving your face looking firm and fresh again.
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Aqualia SENSITIVE SKIN TAKEN CARE OF
AQUALIA THERMAL LIGHT CREAM This cream provides dry skin with 24-hour moisture, calming and strengthening it. It combines VICHY thermal water with the effectiveness of active moisturizing ingredients for your skin. Its formula is rich in aquabioryl, which leaves your skin fully moisturized and soft to the touch.
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Pure
THERMAL WATER
... and sun bathing In a field by a lake, on the beach, or in a hammock on your balcony – a bit of sunbathing is a guaranteed mood booster thanks to the extra supply of vitamin D and serotonin it provides for the body. However, the body can only make vitamin D when a sufficiently large area of naked skin is exposed to intense sunlight. Dealing with the heat of the sun, the salt from the sea that makes your skin tingle, and the fresh breeze is a 24-hour job for your skin. Those areas of the body most exposed to the sun are referred to as »sun terraces«, but not the cool, relaxing, shady kind…
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VICHY THERMAL WATER The forehead, scalp, nose, eye lids, ears, bum, neckline, lips, shoulders and arches: From our head to our feet, it falls to our largest organ to protect us from radiation, heat, and cold. More than enough reason, we’d say, to give our skin a holiday. And if it’s one that leaves you with a pleasant feeling and provides a whole host of positive side effects, even better! This package deal comes in the shape of a fresh breeze hidden inside a spray can. And we are, of course, talking about VICHY thermal water ready to be sprayed – a refreshment for you and strength for your skin when summer gets really hot. Its 15 pure minerals make VICHY thermal water a true »beauty water« ,which travels for thousands of years through the volcanic rocks of the Auvergne before reaching the surface at the SISTER-MAG.COM
VICHY spring (see page 278). This long journey through various kinds of rocks has enriched the water with a variety of minerals unparalleled in comparable products. This translates into a direct benefit for your skin, which needs minerals to maintain its properties but cannot produce all of them on its own. The thermal water reduces skin sensitivity, balances the pH level and calms as well as strengthens the skin‘s self-protecting properties. The minerals picked up by the water on its journey have a variety of positive effects: sulfur and orthophosphate help the body detox, potassium protects from dehydration, and lithium and strontium have anti-inflammatory properties. It
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also
has
calcium,
cell
SOOTHING AND REFRESHING TEXTURE
AQUALIA THERMAL S E R U M The sensation of pure water on your skin for all skin types. VICHY thermal water and hyaluronic acid stimulate and aid the skin’s own moisture distribution, resulting in an ideally balanced hydration for all parts of your face. For women age 20 to 60 with moderately dry or dry skin.
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generation-aiding silicone, manganese, fluorine (trace elements with antioxidant properties), and iron, which ensure the cell’s oxygen supply. Add to that hydrogen carbonate, which provides a buffer effect
which balances the skins pH level, and you’ve still only listed but a few of the many positive effects every single push of the spray nozzles will trigger.
AQUALIA THERMAL DYNAMIC MOISTURIZING CARE, R I C H T R E AT M E N T For the first time, VICHY thermal water and active hyaluronic acids are stored in micro pods that release their contents within the cells, providing the skin with moisture like a constant delicate mist. The result: The skin’s moisture supply is optimized and its balance restored. The skin is smooth, fresh, velvety-soft, and sure not to show any signs of a lack of physical comfort all day. Instead, it is strengthened, appears more firm, and has a healthy glow.
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The thermal water’s applications are as plentiful as its minerals. If you get sunburnt after all, the thermal water’s cooling effect will give instant relief. The same is true if you find yourself the victim of a gnat attack, or experience small burns or skin irritation as the result of a shave. For skin conditions like neurodermatitis and eczema, the thermal water can have a calming and antiinflammatory effect. And that’s still not all the water from this curative French spring can do. Many people struggle with the high amount of pollen in the
summer. But if they give you watery eyes, don’t despair – just spray a little thermal water onto your closed lids. It will help rinse the pollen out of your eyes. The potassium contained in the thermal water helps prevent dehydration and thereby softens signs of aging on your skin – Angelina Jolie and Gwyneth Paltrow swear by it. And here’s another beauty tip: Thermal water is the ideal product to set your make up.
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MINERALS Lexicon Text: Luisa Sancelean Illustration: Gosia Herba SISTER-MAG.COM
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The benefits of the external application extend into the body itself and can work near miracles inside you. So we have picked five star minerals from the VICHY mix and will tell you a little more about them: sulfur, magnesium, potassium, lithium, and manganese! We’ve called out into the blogger universe and consulted experts to get testimonials for each of them – yes, even for sulfur! To complete the picture, we have illustrated each presentation with pictures by Polish artist GosiaHerba. Her style is reminiscent of Picasso and we loved her creations so much that we decided to offer them as downloadable posters.
DOWNLOAD INFO POSTER
»Sulfur.« Isn’t that what the devil smells of?
SULFUR
This mineral substance has so much more to offer than its reputation may suggest. Sulfur is beneficial for your skin because it has anti-inflammatory properties, which is why it is often used to treat conditions like acne or psoriasis. Used as an additive in your bath, sulfur can help relieve joint pains, strengthen your connective tissue, and contribute to your general well-being. So let’s give sulfur a chance – even if its smell can be a bit unpleasant. Kathrin Tetzlaff
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MAGNESIUM
MAGNESIUM!
Magnesium is one of the most important minerals for our body, if not indeed the most important one. That’s why it is also called »the spark of life«. The muscle and nerve mineral is essential in our energy metabolism, for our muscles, bone strength, hormonal balance, and a healthy heart. Magnesium is also great for your skin as it can prevent small wrinkles in your face because
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Most people know that vitamins make you beautiful. But minerals like magnesium are also true beauty boosters that are actively involved in many metabolic processes. Making still water with a high magnesium content your drink of choice is one way of ensuring a sufficient supply that your body will thank you for with a glowing, even complexion, strong nails, and shiny hair full of bounce. Sina Koall
www.sinaswelt.de
the enzymes responsible for DNA repair rely on the antioxidant qualities the mineral possesses. A lack of magnesium leaves our skin open to free radicals, which means wrinkles will form much more easily and the aging process will speed up.
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POTASSIUM
Potassium is a positive ion and an essential building block of our body’s cells. Our muscles and nerves are particularly reliant on potassium. It helps keep our water and electrolyte balances at healthy levels and prevents cell dehydration. Since potassium keeps our cells firm, it is particularly important to ensure a sufficient supply so your skin won’t get flaky. In this respect, skin reacts just
like a flower that’s not getting
THE CELL’S POTASSIUM
acid-alkaline balance. It’s responsible for the moisture and elasticity levels of your skin. A lack of potassium can cause dry skin, increase acne, and slow down tissue repair. Potassium is a great aid in body purification and will leave your
MINERALS Potassium
is
the
fourth
most
abundant element in our bodies. It helps the cells to function, aids the exchange of information between them, and helps keep the cell membrane firm. Potassium helps
enough water. Roses have a natural instinct that alerts them to sufficient potassium intake to avoid dehydration. They possess a clever mechanism that enriches the watery solution inside
the
plant
cells
with
potassium because with enough of this mineral present, the steady influx of rejuvenating cell water can be secured. Potassium is much like a magnet always pulling water into the cells.
skin smooth and pink.
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LITHIUM
Lithium is a trace element known to have a positive effect on your soul. Its exact physiological function within the human body has not been fully explained, which leaves room for both studies and promises. One study, for example, by nutritional scientists from the Friedrich Schiller University in Jena, Germany and their Japanese colleagues suggest
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regular intake of lithium can act as a fountain of youth and even small amounts of the trace element can noticeably extend your lifespan. There must be something to the saying that »your skin is a mirror of your soul«, after all – when we’re healthy on the inside, your skin glows, too.
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MANGANESE
Manganese comes from a Greek word that means »I truly cleanse«. Manganese is an essential trace element for the human body and important to maintaining its metabolism as well as the formation of bones, cartilage, and connective tissue. Generally speaking, manganese activates a number of enzymes, which, among other things, have antioxidant qualities that have a positive effect on our skin.
POTASSIUM-ENRICHED THERMAL WATER – HEALTHY, BEAUTIFUL SKIN AND SO MUCH MORE!
Magnesium-enriched baths have long been known to have a beneficial effect. They supply the skin with moisture, provide relief from itching, reduce skin irritations, and counteract the development of wrinkles. But the positive effects of magnesium aren’t confined to the skin; once absorbed into the body, it is ready to take on a variety of different tasks. Dr. Barbara Hendel
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Boron is an ultratrace element and hence not essential – but it may still hold nutritionalpsychologically beneficial properties. And it definitely has positive effects on our skin: boron plays a key part in maintaining the resistance as well as elasticity of cell walls and membranes. A boron deficiency can cause brittle cell walls, skin allergies, eczema and acne. Wine, grape juice, grape marc, and grape seeds are thought to be particularly boron-rich and oenophiles know
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all about the high levels of boron in a particularly good glass of wine. »In vino veritas – in vino venustas«: There is not just truth in wine, but also beauty! Did we just discover the secret of the famed southern beauties?
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VIKTORIA AND HILTRAUD KLĂ–PPERPIEPER Hiltraut and Viktoria KlĂśppenpieper, a fabulous mother-daughter team, have set out to raise awareness for a healthier lifestyle. Their blog, Lebenssprudel, is full of well researched and very interesting articles and also has lots of tips on everything related to diet, health and the joie de vivre. This is where they put their expertise to work. Hiltraud is a trained pharmacy technician, health coach, orthomolecular and micro nutrient consultant. Viktoria, a media designer, promotes a healthy lifestyle though a lot of exercise and a balanced diet. Currently they are both training as alternative practitioners and looking to share their experiences.
www.lebenssprudel.de
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EH A LT H Y F I S H
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Text:
CHRISTINA WIEDEMANN
Fish plays a significant role for our meal plan. The particular value of its meat lies in the fatty acids that are healthy for the heart, the easy digestible proteins and the high amount of vital substances. Also, the fish is culinarily convincing – whether it comes from freshwater or saltwater, the enormous variety of fish delights every taste bud.
CHRISTINA WIEDEMANN
Christina Wiedemann published several successful books about nutrition. She studied ecotrophology at the TUM School of Life Sciences Weihenstephan and is a certified yoga teacher. OEKOTROPHOLOGIE.WORDPRESS.COM 309
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ALWAYS A GOOD CATCH Photos:
KEIKO OIKAWA
Fish meat contains valuable ingredients that significantly contribute to the health. Especially important are the omega-3 fatty acids: The unsaturated long-chain fatty acids are mostly contained in sea fish from cold waters, like salmon, herring and mackerel. Omega-3 fatty acids are polyunsaturated fatty acids and vital since the body can’t produce it by itself. The fish oils impress with a bunch of healthy effects: They improve the blood flow, counter the hypertension and protect against cardiovascular diseases. They also keep the vesselsflexible since omega-3 fatty acids counter inflammations in the joints. Furthermore, they lower the unhealthy LDL cholesterol and
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the overall cholesterol level and have a beneficial effect on the immune system. Also, fish meat supplies easy digestible proteins. The fish protein has a balanced composition of the protein elements and can therefore be easily converted into body protein. Other advantages are the big amounts of minerals like iodine in sea fish as well as B vitamins, vitamin A and vitamin D that is good for the bones. The fish species with the highest amount of vitamin D are salmon, halibut, sardine and herring. The German Association of Nutrition (Deutsche Gesellschaft fßr Ernährung) recommends that one to two meals per week contain fish. It should be eaten steamed, stewed or cooked in foil, so it keeps its positive ingredients .
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Because of overfishing, most fish are not caught in wild waters anymore but cultivated in aquaculture. Fish that are bred in these fish farms have a lower amount of omega-3 fatty acids than their wild relatives. They lack of natural sources of food like algae and plankton in order to produce omega-3 fatty acids. If you prefer fish that was caught in the wild, you should choose fish from ecofriendly fishing to preserve the stocks. In trade, ecofriendly products are marked with the MSC label.
BUY FISH RESPONSIBLY
The Marine Stewardship Council (MSC) is an independent and charitable international institution that developed environmental standards for sustainable fishing and fish farming. On the website www. msc.org you find information on the available MSC products.
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Next to sustainable fishing, a responsible aquaculture, i.e. eco friendly fish farming, is important. Therefore, the WWF established the ASC label, a sustainability seal for aquacultures . The ASC guidelines are not as strict as the guidelines for organic farmed fish that were developed by the organic farming associations Naturland and Bioland. Naturland awards seals for both aquaculture and wild fish: If you make the right choice, you not only save endangered fish species but also the environment. Before you lose the overview with all the seals, it’s useful to orientate towards the fish and the fish species. A look at a fish adviser can make the decision easier: www.wwf.org & www.greenpeace.org .
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THE FRESHNESS IS DECISIVE! The long-chain fatty acids that are contained in fish meat are very valuable for nutrition but they are also very sensitive and go bad quickly when the fish is stored for too long. They are the main reason why fish becomes rancid. The influence of air and light contribute to it as well. In order to get fresh fish of high quality on your plate, the following tips for shopping and storing fish are particularly useful: Fresh fish has clear eyes, light red gills, firmly flat and shiny scales as well as elastic meat. Fresh fish has a pleasant and fresh
smell of the sea and sea breeze, in contrast to older fish that has an obtrusive smell of fish. It is recommended to process the fish on the day of the purchase, but not later than the next day. For storage, take the fish out of the packaging, put it in a bowl, cover it and put it in the coldest part of the fridge. If you buy a whole fish, let the trader make it ready to cook and, if necessary, fillet it. Take frozen fish out of the packaging and let it slowly defrost in the fridge. Before you process the fish, wash it and dab it dry. A good preparation and an optimal storage ensure the perfect fish treat.
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FRESH OR SALTY? Depending on the kind of habitat, fish are distinguished between saltwater and freshwater fish.
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Saltwater fish live in all world oceans, the most important fish species are:
SALTWATER FISH
The saithe has firm and white meat with a strong aroma. Herrings have very rich and aromatic meat. The cod has mild and lean fish meat. The tuna fish is mainly available in cans. The red tuna has firm and lean meat and is well suited to be eaten raw or as sushi. But it is highly endangered. The redfish is mainly available as fillet and has a pleasantly mild taste. Anchovies are popular as a fresh delicacy in the Mediterranean region. In stores, they are pickled. Other well-known saltwater fish are turbot, halibut, sardine, mackerel, plaice, monkfish and sea bass.
tuna fish
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FRESHWATER FISH
Freshwater fish are fish that live and spawn exclusively in freshwater. Local freshwater fish species play an especially big role in the regional cuisine: Trouts like river trout and rainbow trout have lean meat with a fine aroma. Carps have nutty and aromatic meat. They are the ecologically right decision; next to Christmas and New Year’s Eve, carp can be part of the meal more often. The zander has white, lean and almost boneless meat with a mild aroma. Chars have tender and salmon pink meat and are popular food fish. Salmons spend most of their lives in the sea but move up the rivers
pike
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in order to spawn. Their meat is very popular due to its aromatic taste and the high amount of omega-3 fatty acids. The iridescent shark lives in the rivers and seas of South East Asia, its meat is pale pink and firm. Other important freshwater fish are perch, tench and pike.
salmon
!
Fish is an important part of a balanced nutrition. This is mostly because of the vital omega-3 fatty acids in rich sea fish and the high amount of valuable vitamins. Together with a sustainable consumption, the huge fish diversity ensures a healthy and culinary treat.
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D O C R E T T U B N LEMO WITH CUCUM
S E O T A T O P D N BER SALAD A
Karolina Hatt 4 SERVINGS O C R E T T U B N O LEM
A L A S R E B M U C U C
D
1 kg cod 100 g butter tatoes o p e h t r o f . p s b t +2 2 tbsp. olive oil on m le ic n a g r o n a grated zest of ts h ig e o t in d e id iv + 1 lemon d t) n e m e g n a r r a e h (for t juice of half a lem 1 bay leaf
1 big cucumber s) e ic l s in h t o t in t u (c 1 cup of yoghurt
on
2 spring onions, finely chopped salt and pepper
s e v a le e g a v lo e m so s 12 small potatoe
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m le ic n a g r o 1 f o e juic salt and pepper
on
2 tbsp. sugar egar in v e in v e it h w . p 2 tbs
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TEXT AND PICTURES: KAROLINA HATT
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ater. w d e lt a s in l e e p s with e o t a t o p ll a m s e | Cook th ces. ie p e g r la y ll a u q ight e | Cut the cod in e level. m iu d e m t a n a p d te | Heat up the coa il. o e v li o e h t d n a r Put in the butte he pan t o t in e id s in k s ith the w h s fi e h t f o s e | Put the piec tly. ntly. e t is s n o and fry them ligh c n o o p s ith a w s e c ie p e h t r e v utter o b id u q li e h t r u o |P t. | Reduce the hea tes. u in m 2 1 o t 0 1 t r abou fo t a e h w lo t a h an p e h t | Cook the fis p u t a e H ; s gently e o t a t o p e h t t s a e, ro | I n the meantim .) in it. p s b t (2 r e t t u b e melt th d n a l e v le ce. m fa iu t d u c e h t at me n o ly t m gen e h t t s a o r d n a s otatoe p d e il k o o o r c e t e t h u t b e e lv h t n | Ha o s and sea n a p e h t f o t u o take it , d e k o o c is on zest h m s fi le e h t d | If the n a s n g onio in r p s , e g a v lo , f a le mixture with bay later). e c u a s a s a h s fi (pour it over the
CUCUMBER SAL
AD
g. in s s e r d a e k a m o gar t u s d n a r a g e in v , n juice o m le , t r u h g o y bers. ix m |M u c u c e h t h it w Mix it . r e p p e p d n a t l a eason it with s |S ARRANGEMENT
the h it w it le k in r p s , on top d o c e h t t u P . e t a pla s. n n o io s n e o o t g a t in o r p p s e h d t e Put chopp ly e n fi e h t h it w nish it r a g d n a , e c u a s butter meal! r u o y y jo n E . it h ad wit l a s r e b m u c u c e Serve th
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I O H C K A P D E M A E T S N O R E ZAND SALSA R E D N IA R O C D AN WITH A FRU
NG A M , O D A C O V A ITY AND SPICY
O
Christina n n a m e d e i W 2 SERVINGS E M A E T S N O R E D ZAN
SALSA
D
er d n ia r o c h c n u b ½
PAK CHOI 4 small pak chois ) h c a e g 0 5 1 t u o b a 2 zander fillets ( r e p p e p d n u o r g ly salt and fresh 2 tbsp. olive oil
½ red chili 1 ripe avocado 1 ripe mango juice of 1 lime 1 tbsp. olive oil salt
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TEXT AND PICTURES: CHRISTINA WIEDEMANN
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T S U R C E M A S E S A N ON I
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Text: Julia Laukert | Photos: Sabrina Steinmetz & Marius Krause & Claudia Darga
Nature's Pride
© Claudia Darga
Incorporating tactics, vigor and a love for natue – an interview with German women anglers
A few years ago, a real hype developed around spending your free time by the water engaging in this special sport. Catching fish is no longer the main event – fishing is about a unique outlook on life and the fun of enjoying nature. Today’s women anglers usually focus on certain species of fish such as carp, pike and catfish and carry the equipment to match their task. If you want to be a proper fisherwoman you will not only need a rod and a boat but also special bait, a landing net, an echo sounder and, ideally, an unhooking mat on which to see to your catch. While fishing is still a male-dominated sport in general, there are also women who have made a serious commitment to the sport. CLAUDIA DARGA and SABRINA STEINMETZ use all modern media channels available to them to inform their growing number of fans about their exciting adventures and great catches. Read our interview with Sabrina and Claudia and learn how they caught the fishing bug, and all about their unique female perspective in the sport. SISTER-MAG.COM
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Sabrina Steinmetz herself writes on her FACEBOOK PAGE that she wants other people to participate in »Lifestyle Fishing«. She invites you to join her trips to the water.
Claudia Darga is in her mid 20, comes from Hamburg and learned how to fish carps from her boyfriend. Today she spends most of her spare time fishing. One can follow Claudia's achievements on her FACEBOOK PAGE !
Sab rina Ste inm etz
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How did you get into fishing? Claudia Darga: My boyfriend taught me the basics of fishing when I got more and more curious on our trips to the lake. Now I spend almost all my weekend there.
Š Marius Krause
Sabrina Steinmetz: I first came
into contact with fishing at the age of 13 when I caught an eel on a camping trip with friends. My current boyfriend, a passionate fisherman, rekindled my interest in the sport. I have since obtained a licence from the German Fishing Association and am a member of my local fishing club. How important is nature to you and how much do you care about environmentalism? Sabrina: Fishing is much more than just tossing bait into the
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water! Unfortunately, fishing as a past time does not have the most stellar reputation in Germany. The reasons are numerous, but usually factually in-correct or farfetched. As anglers we spend a lot of time, not just surrounded by nature, but rather with nature. So it follows that we are committed to its preservation; we actually love to do that! At my local fishing club we organise clean-up operations to clear the bodies of water in our area of rubbish and waste. And whenever I find litter left by other fishermen I dispose of it in the proper way. We are also actively involved in the water management process, i.e. we install bird incubators, maintain a balanced plant life both on the shore and in the water and repopulate the lakes. We devote great attention to the integrity of the biotope and all bodies of water What are your experiences as women anglers on social media? Claudia: : It is important for us to show that women do fish and social media is our main tool to do it. I always make sure my posts, which I translate into several languages, meet a certain
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© Claudia Darga
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© Sabrina Steinmetz
© Stefanie Steinmetz
© Marius Krause
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© Sabrina Steinmetz
quality standard. There is a huge community, it’s friendly and international. But women are definitely a minority. I am excited whenever a new woman joins. It’s important not to put on an act as a woman angler and always remain authentic and true to yourself. I happen to like to wear nail polish so I just do it. What does the preparation for a typical fishing trip involve? Sabrina: When I set out to catch a carp preparations can take up to a week. I can raise my odds of making a catch and familiarise
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the fish with my bait. This involves several trips to the lake per week - but I am ready for these trips within a matter of minutes. I just need my rod, a bag of bait and my landing net, nothing else. Do you have to be fit to fish? Claudia: I work out more than I used to in order to stay fit. Getting the fish out of the water and onto land is a huge feat of strength. If your muscles just give in after a while it may mean defeat for you and the fish may escape back into the water. So being in great shape is definitely a plus.
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© Marius Krause
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© Claudia Darga
© Sabrina Steinmetz
Is there such a thing as luxury in fishing? And what are the essentials? Claudia: Every single weekend is a luxury, really. This includes my extra wide camp bed, the pizza delivery service, peace and quiet and a glass of wine. Other essentials include warm socks and cuddly blankets; wet wipes and a head lamp.
Italian river Po and also the inland and coastal waters in France. In a sense it is an adventure but regulations abroad tend to be more »fisher-friendly«.
Do you only fish in Germany or do you also go abroad?
What makes a successful fishing trip?
Sabrina: I go abroad with my boyfriend twice a year. When we set out to catch catfish we like the
Sabrina: It’s not just about catching a fish. If no fish bite that’s no reason to mope. There are so
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© Marius Krause
© Marius Krause
© Sabrina Steinmetz
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many great things to see outside: in the spring, for example, there are swans building their nests and butterflies that may even choose the back of your hand as their perfect spot to sunbathe. What does it feel like to hold a fish? Sabrina: It’s a great feeling. It’s a confirmation that my plan and my execution of it worked. But it’s even more thrilling to be able to behold your catch very closely and ideally (i.e. abroad) be able
to spare its life and throw it back into the water. Claudia: When I caught my first fish I was afraid to drop it. Now though I understand the fish’s body language and know how to hold it safely. Through fishing I can discover things I wouldn’t otherwise notice: a row of scales, a fin and the fish’s mouth – these are all fascinating. I feel a real pride in nature in these moments.
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#25 PREVIEW
Finally sisterMAG is able to have our editorial for the next issue ready to give you a little glimpse. We are excited for the #sisterMAG26 topic: Soil and Harvest! We will be all about ripe fruit, like apples straight from the garden as well as modern concepts such as urban gardening. And we will research the ideal human daily routine and how to live it on an everyday basis. Soil and Harves
S TA R T I N G SEPTEMBER 2016 SISTER-MAG.COM
September is a month for new beginnings - school starts, we take on a new job or move to a new city. September can oftentimes turn our lives upside down.This is why we will start a new sisterMAG publication schedule during the first week of Septmeber. The first days of the month will already bring you content, articles and our cover-shooting. Additional features will complete the issue during the months of September and October. More info on these changes will soon be on our blog.
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IMPRINT SISTERMAG – JOURNAL FOR THE DIGITAL LADY w w w. s i st e r - m a g . co m Chief Editor Operations
Theresa Neubauer Nadine Steinmetz (Operations Dir.), Sandra Rothfeld Laura Glabbatz
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Theresa Neubauer (Art Dir.), Marie Darme, Dana Lungmuss, Songie Yoon, Mathilde Schliebe Contributing Editor (Text) Barbara Eichhammer, Nina Förster, Nicole Hey, Catherine Hug, Kreetta Järvenpää, Alex Kords, Julia Laukert, Berit Müller, Jana Riedel, Alex Sutter Contributing Editor (Food) Audrey Cosson, Christina Wiedemann, Karoline Hatt, Kristin Knufmann Contributing Editor (Photo) Claudia Gödke, Patricia Haas, Catherine Hug, Katrin Klammer, Zoe Noble, Diana Patient, Timo Roth, Christina Sandrock, Christopher Santos Styling Evi Neubauer, Anke Illner, Manja Medilek Illustration Sunga Park, Maggie Chiang, Gosia Herba, Mathilde Schliebe, Alice Williamson Translation Sabrina Bäcker, Alexander Kords, Christian Naethler, Tanja Timmer, Franziska WInterling, Proof Claire Cunningham, Stefanie Kießling, Alexander Kords, Amie McCracken, Christian Naethler, Antje Ritter Published bi-monthly by Carry-On Publishing GmbH, Gustav-Meyer-Allee 24, 13355 Berlin, Germany. Re-use of content is only allowed with written permission of the publisher. There is no liability for unsolicited manuscripts and photographs. The Carry-On Publishing GmbH assumes no liability or guarantee for the accuracy, currency and completeness of the information provided. All information is provided without warranty. Contact: mail@sister-mag.com Management Sales Marketing
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